Sours Flashcards
Abbey Cocktail?
Ingredients:
1 1/2 ounces gin
3/4 ounce orange juice
3/4 ounce Cocchi Americano
2 dashes bitters
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail coupe, garnished with cherry
History: This cocktail was first documented in the original printing of The Savoy Cocktail Book in 1930. Though its origin is unknown, many believe it was created during Prohibition, around the bathtub gin culture. This was a popular brunch cocktail.
Preparations & Variations: The original recipe called for Kina Lillet, which incorporated quinine. Since this is no longer available, Cocchi Americano is listed in its place. Lillet Blanc or any other dry vermouth can also be used.
Antibes Cocktail?
Ingredients:
2 ounces gin
3/4 ounce Bénédictine
1 ounce grapefruit juice
Preparation: Shake all ingredients with ice and strain into glass.
Presentation: Old Fashioned glass, garnished with orange slice
History: Antibes, a town between Cannes and Nice along the French Riviera, was briefly home for F. Scott Fitzgerald and his family. Ernest Hemingway and Pablo Picasso were among his many guests there. Some say that this is a drink that Hemingway put together when he wanted to drink a Daiquiri but didn’t have any rum.
Preparations & Variations: Another, milder version of this cocktail calls for simple syrup in place of Bénédictine and is served up like a Daiquiri, garnished with a sprig of mint. However, the use of Bénédictine seems much more in line with Hemingway’s cocktail preferences.
Aviation Cocktail?
Ingredients:
1 1/2 ounces London Dry Gin
3/4 ounce lemon juice
2 dashes Maraschino liqueur
2 dashes Crème Yvette
Preparation: Combine all ingredients in a cocktail shaker. Add ice and shake to chill. Strain into a chilled cocktail glass.
Presentation: Cocktail glass, garnished with cherry or lemon peel
History: The Aviation was actually created well before Charles Lindbergh’s unprecedented nonstop transatlantic flight in 1927. In Hugo Ensslin’s Recipes for Mixed Drinks (1916), he included his proprietary recipe for the sky-colored Aviation. In The Savoy Cocktail Book (1930), Harry Craddock published a recipe that omitted the Crème Yvette.
Preparation & Variations: The recipe above is Hugo Ensslin’s original from 1916. Many believe that Craddock omitted Crème Yvette from his 1930 recipe because of its scarcity in Europe. In the US, Crème Yvette was produced in Philadelphia until 1969, then went out of production until its revival in 2009. Still, many bartenders prefer to omit a violet liqueur from the Aviation. It is correct to refer to this cocktail as the Aviation No. 2.
Other variations include the Blue Moon, which leaves out the Maraschino; the Moonlight, in which the lemon and Maraschino are replaced by lime and Cointreau; and the Casino, in which Crème Yvette is replaced by a few dashes of orange bitters.
Bee’s Knees Cocktail?
Ingredients:
1 1/2 ounces gin
3/4 ounce honey
3/4 ounce lemon juice
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with twist of lemon
History: Born during Prohibition out of the need to cover up the off-flavors and aromas of poorly made and often adulterated spirits, the Bee’s Knees was at the center of bathtub gin culture. There is not a particular place or person associated with the cocktail’s origin, but only a name that was Prohibition-era slang for “the best.”
Preparations & Variations: The honey will not incorporate if added alone and undiluted. It can be diluted with an equal part of hot water or hot simple syrup, depending on its sweetness. The syrup should find the perfect sugar/acid balance when combined with lemon juice. Be sure to keep the honey syrup chilled if preparing it in advance.
Boston Cocktail?
Ingredients:
3/4 ounce gin
3/4 ounce apricot brandy
1/4 ounce lemon juice
1/4 ounce grenadine
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail coupe, garnished with lemon twist
History: This cocktail first appears in the initial edition of the Old Mr. Boston De Luxe Official Bartender’s Guide, published in 1935.
Preparations & Variations: The original recipe, above, would today be considered a pretty small cocktail. Doubling each ingredient is more suitable. The grenadine referenced is a pomegranate juice and pomegranate molasses reduction syrup—Rose’s Grenadine would not yield a very good Boston Cocktail. The ratio of grenadine to lemon juice can vary based on the sweetness and sourness preferred in the cocktail. Quality apricot brandy is important here. Rothman & Winter Orchard Apricot Liqueur and Marie Brizard Apry are two widely available high-quality examples.
Caipirinha Cocktail?
Ingredients:
2 ounces cachaça
Juice of two lime quarters
2 teaspoons sugar
Preparation: Muddle sugar and lime quarters until sugar is dissolved. Add crushed ice and cachaça.
Presentation: Lowball glass, garnished with lime wedge
Bartender Comments: A tricky recipe, as limes will vary in the amount of juice they will yield. Look for limes that are on the pale side of green with a thin skin; they should have some give to them. That being said, taste as you go to make sure everything is in balance. For a richer profile, use a coarse sugar in the raw.
Champs Élysées Cocktail?
Ingredients:
1 1/2 ounces Cognac
1/2 ounce lemon juice
1/2 ounce green Chartreuse
1/2 ounce simple syrup
Dash of Angostura bitters
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with lemon twist
History: This cocktail first appeared in Harry Craddock’s The Savoy Cocktail Book (1930), which does not specify the type of Chartreuse. The book’s recipe is for a six-person cocktail, converted here to a single serving.
Preparations & Variations: Substituting yellow Chartreuse can be interesting; a slightly larger amount can be used.
Clover Club Cocktail?
Ingredients:
1 1/2 ounces gin
3/4 ounce lemon juice
3/4 ounce raspberry syrup
1 egg white
Preparation: Shake and strain into the glass. Double shaking or a dry shake may be used to create better texture.
Presentation: Cocktail coupe
History: The Clover Club is named for the Philadelphia gentlemen’s club of the same name, which met at the Bellevue-Strafford Hotel. The club, founded in 1882, is said to have operated through the 1920s. The cocktail is mentioned in Mary Deacon’s The Clover Club of Philadelphia (1897), and the recipe first appears in the 1917 The Ideal Bartender, by Thomas Bullock.
Preparations & Variations: A dry, or double, shake is to first shake ingredients without ice to incorporate more air into the egg white. This drink benefits from extended shaking, and a double shake minimizes dilution. Placing the spring from a Hawthorne strainer into the tin will also further emulsify the egg white.
To make a simple raspberry syrup, vigorously mix one pint of raspberries and one pint of sugar. Let the mixture stand for 15 to 20 minutes, then add a pint of hot water and stir to incorporate. Strain and let cool, or blend the mixture and then strain. The syrup should be clear.
The recipe in The Ideal Bartender calls for white vermouth instead of lemon juice. Another popular variation is to use grenadine, créme de cassis, or Chambord in place of the raspberry syrup.
Corpse Reviver No 2 Cocktail?
Ingredients:
3/4 ounce gin
3/4 ounce Cointreau
3/4 ounce Lillet Blanc
3/4 ounce lemon juice
1 dash absinthe
Preparation: Shake all ingredients with ice and strain into the glass.
Presentation: Cocktail glass, garnished with cherry; the absinthe can be withheld and used to rinse glass
History: This is the Harry Craddock variation on the original Corpse Reviver (No. 1); both appeared in his 1930 The Savoy Cocktail Book. The Corpse Reviver family of cocktails is part of the “hair of the dog” genre. “Corpse reviver” originally referred to a dram of mixed spirits, and to any hangover cure.
Preparation & Variations: This cocktail is a variation on the No. 1. In the 1860s, layered versions were popular in Parian bars. The Savoy Cocktail Book warns of this recipe, “Four of these taken in swift succession will unrevive the corpse again.”
Cosmopolitan Cocktail?
Ingredients:
1 1/2 ounce vodka
1/2 ounce Triple Sec
1/2 ounce cranberry juice
1/2 ounce lime juice
Preparation: Shake all ingredients with ice and strain into a cocktail glass.
Presentation: Cocktail glass, garnished with lime twist
Bartender Comments: Cheryl Cook’s name is often bandied about when discussing the Cosmo’s origin. Working in South Beach in the mid-1980s, Cook based her original drink on the then-new Absolut Citron vodka, triple sec, Rose’s lime cordial, and “just enough cranberry to make it oh so pretty in pink.”
Daiquiri Cocktail?
Ingredients:
2 ounces rum
3/4 ounce lime juice
3/4 ounce simple syrup
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with lime wedge/wheel
History: The Daiquiri takes its name from its birthplace, Daiquiri Beach, Cuba. This small town was one of the first landing sites for American businesses after the Spanish-American War in 1898. The cocktail was enjoyed locally by engineers and mine owners alike until 1909, when Admiral Lucius Johnson visited Cuba and was offered this drink by the engineer Jennings Cox. Admiral Johnson then introduced the cocktail to the Army and Navy Club in Washington D.C., and its popularity in the states grew from there.
Preparations & Variations: The original Daiquiris on Daiquiri Beach were often in tall glasses packed with ice. First, a teaspoon of sugar was poured on top of the ice, followed by the juice of one or two limes and a healthy portion of rum. The drink was stirred with a long spoon until the glass frosted.
As the Daiquiri moved around the US, its variations multiplied. The drink was published in Hugo Ensslin’s Recipes for Mixed Drinks (1916) under the name Daiguiri and called for lime juice, grenadine, and rum. Other popular variations include the Hemingway Daiquiri, with white rum, grapefruit and lime juices, and Maraschino liqueur, and the Floridita Daquiri, which calls for Maraschino as well as sugar and leaves out the grapefruit.
Many adjust the sugar-to-lime juice ratio to create a drier or sweeter cocktail. Depending on the quality of your limes, or the particular rum of choice, this may be necessary. However, using equal parts of citrus and sugar typically yields a balanced cocktail.
Fallen Angel Cocktail?
Ingredients:
2 ounces rum
3/4 ounce lime juice
3/4 ounce simple syrup
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with lime wedge/wheel
History: The Daiquiri takes its name from its birthplace, Daiquiri Beach, Cuba. This small town was one of the first landing sites for American businesses after the Spanish-American War in 1898. The cocktail was enjoyed locally by engineers and mine owners alike until 1909, when Admiral Lucius Johnson visited Cuba and was offered this drink by the engineer Jennings Cox. Admiral Johnson then introduced the cocktail to the Army and Navy Club in Washington D.C., and its popularity in the states grew from there.
Preparations & Variations: The original Daiquiris on Daiquiri Beach were often in tall glasses packed with ice. First, a teaspoon of sugar was poured on top of the ice, followed by the juice of one or two limes and a healthy portion of rum. The drink was stirred with a long spoon until the glass frosted.
As the Daiquiri moved around the US, its variations multiplied. The drink was published in Hugo Ensslin’s Recipes for Mixed Drinks (1916) under the name Daiguiri and called for lime juice, grenadine, and rum. Other popular variations include the Hemingway Daiquiri, with white rum, grapefruit and lime juices, and Maraschino liqueur, and the Floridita Daquiri, which calls for Maraschino as well as sugar and leaves out the grapefruit.
Many adjust the sugar-to-lime juice ratio to create a drier or sweeter cocktail. Depending on the quality of your limes, or the particular rum of choice, this may be necessary. However, using equal parts of citrus and sugar typically yields a balanced cocktail.
Gimlet Cocktail?
Ingredients:
2 ounces Plymouth Gin
3/4 ounce lime juice
3/4 ounce simple syrup
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with wedge of lime
History: Early versions of the drink called for equal parts gin and lime juice. The Savoy Cocktail Book, for example, includes a recipe with half Plymouth Gin and half Rose’s Lime Juice Cordial. Modern palates, however, have dialed back the acid.
Preparation & Variations: While some might request a vodka Gimlet, that’s a variation. As Sterling Archer says, the proper way to order a vodka Gimlet is to request “vodka, combined with all the ingredients a sane person would use to make a Gimlet.” For another variation, add two dashes of Angostura bitters to make a Bennet cocktail.
Hemingway Daiquiri Cocktail?
Ingredients:
2 oz. White Rum
1 oz. Grapefruit Juice
1/2 oz Lime Juice
1/2 oz. Maraschino Liqueur
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail Glass, Lime Wedge/Wheel
History: Constantino Ribalaigua Vert., bartender at La Floridita Bar in Havana, created this for Mr. Hemingway who was lovingly referred to as “Papa” around town. He often had cocktails created for him, and made some up himself too. The tale about this popular take on the Daiquiri Beach legend says that when Hemingway tried his first Floridita Daiquiri(the classic plus Maraschino Liqueur) he exclaimed, “That’s good but I prefer mine with twice as much rum and no sugar!”. His nickname, and his request for essentially a double shot of Rum and a squeeze of lime dubbed this specific rendition the Papa Doble. Over time, they evolved the cocktail to the recipe you see above, and named it the Hemingway Special Daiquiri.
Preparation and Variations: Many bartenders like to reduce the amount of Maraschino Liqueur, and add some simple syrup to put the Maraschino further in the background. The amount of grapefruit juice is often adjusted, and the size is sometimes reduced to the standard three ounces. However, the recipe put forth is what many consider to be the original.
Jack Rose Cocktail?
Ingredients:
1 1/2 oz. Applejack or apple brandy
3/4 oz. lime juice
3/4 oz. grenadine
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail Coupe, lime wedge or wheel.
History: The first mention of the Jack Rose appears in a 1905 article within the National Police Gazette where New Jersey bartender Frank J. May is given credit for creating the cocktail.
There are a variety of stories for the origin of the name Jack Rose. Bald Jack Rose, a famous gambler in Atlantic City is thought to be the inspiration keeping the New Jersey spirit-based cocktail in line with its roots. Others believe that the Jacquemont or Jacques rose, (a naturally pink clone of the household red rose) is an inspiration, and others believe the name is just an appropriate description of a rose colored drink made from Applejack.
Preparations and Variations: It is important that the apple brandy used is at least 40% abv. There was a time when Applejack dropped below that number and was a bit sweeter, but Laird’s has returned Applejack to its original alcoholic strength as of recently. Some bartenders insist that the cocktail is made best with Laird’s 100 proof bonded apple bandy instead.
The drink will not work with Rose’s grenadine. Grenadine made from a pomegranate reduction is a must. Some substitute lemon juice for lime juice.
