Study For Sunken Harbor Flashcards

Question

Negroni plus Negroni Sbagliato, plus Mezcal, Rum, Cynar, Dry, and Extra Dry Negronis

Answer 1

Tom's 1½ oz gin - I recommend Tanqueray (replace with a top of Prosecco for a Sbagliato) 1 oz sweet vermouth - I recommend Cinzano (omit for an Extra Dry) 1 oz Campari orange peel - for garnish Combine all ingredients in a chilled mixing glass. Fill with ice, stir for 18-25 seconds and strain into a chilled rocks glass over ice - preferably one large cube. Express the oils of the orange peel and add it into the glass. Or you can prepare it right in the rocks glass you'll be drinking from. Just combine all the ingredients, add the ice, and stir. For a Mezcal Negroni, sub 1 oz of mezcal for the 1 1/2 gin. For a Rum Negroni just replace gin with dark rum. For a Cynar Negroni, replace Campari with Cynar. (This is good but I prefer the original) For a dry negroni swap sweet vermouth for dry. For an extra dry negroni omit vermouth entirely.

Answer 2

Joe’s 2 oz reposado or añejo tequila 2 barspoons agave nectar or demerara 2 dashes Angostura bitters 2 dashes mole bitters orange peel for garnish (grapefruit is nice too) Stir and strain into a chilled rocks glass over ice - ideally one large cube. Express the oils of peel and add it into glass. Alternatively, build in glass. Joe's 1 1/2 oz reposado or añejo tequila, preferably El Tesoro reposado 1/2 oz mezcal, preferably Del Maguey San Luis Del Rio mezcal (but compare to the Marilou 1:1 split version) 2 barspoons agave nectar 2 dashes ango 2 dashes mole bitters flamed orange peel garnish In a chilled mixing glass, combine the spirits, nectar, and bitters. Fill it with ice and stir for 18-25 seconds. Strain the cocktail into a chilled rocks glass over ice - preferably one large cube. Carefully hold a piece of orange peel about the size of a silver dollar, skin side down, over the drink. Light a match and use it to warm the skin side of the peel. Holding the match a few inches above the drink, quickly squeeze the peel in the direction of the match. The oil from the peel will briefly ignite, landing over the drink’s surface. add it into the glass. Alternatively, combine all ingredients in a rocks glass. Stir them with ice, garnish and serve.

Answer 3

Joe’s 2 oz rye, rum, or bourbon or a split with Ancho Reyes original teaspoon demerara syrup - or another sugar 3 dashes Angostura bitters 1 dash orange bitters 4-5 drops baking spice bitters (optional) lemon and orange peel for rye and bourbon garnish. Lime and orange for rum. Stir and strain the cocktail into a chilled rocks glass over ice - preferably one large cube. Express the oils of the lemon and orange peels and add them into the glass. Alternatively, build in glass.

Answer 4

Joe's 2 oz tequila or split with mezcal 1 oz grapefruit 1/2 oz lime juice 1/2 oz dem or 3/4 oz simple or ginger syrup 5 dashes of saline 2 oz soda Shake, add 2 oz of soda and then strain over ice. Grapefruit peel and salt garnish. Top with more soda if needed.

Answer 5

Joe’s 1½ oz Pimm's ½ oz gin 3/4 oz lemon juice 3/4 oz ginger syrup or 1/2 oz simple 3 cucumber discs - or ¼ oz cucumber juice, see below 1½ oz chilled soda water - or so (use champagne instead and increase the syrup to 3/4 if using simple and it’s a Pimm’s Royal Cup or Pimm’s Royale) In a shaker or mixing glass, muddle the cucumber slices with the ginger syrup. Add the Pimm's, lemon juice, gin and fill with ice. Stir (yes, stir this one) and fine strain into a wine or highball glass over fresh ice. Top with the soda water and briefly stir to integrate. Garnish with a cucumber slice, mint sprig and whatever else you feel like - strawberries, orange slices, lemon wheels, assorted berries, what have you.

Answer 6

Tom's 2 oz pisco ¾ oz lemon juice (lime works too, or a combination of both) ¾ oz simple syrup ½ oz egg white (about ½ an egg white ) 5-6 drops Angostura bitters - for garnish Combine all ingredients except the bitters in a shaker. Fill with ice and shake as hard as you possibly can for 8-10 seconds. To maximize foam, reverse dry shake then use a Hawthorne strainer to smooth the bubbles out. Keep the gate partially open so as not to hold back too much foam. The slower you pour the better. At the end, you may want to jiggle the shaker the get the last few dollops of foam out, those will be the thickest. Strain into a chilled coupe or stemmed cocktail glass. Let it sit for 5-6 seconds so the egg white can set a bit. Then lightly dash the bitters on top. Do so as ornately or haphazardly as you desire.

Answer 7

Tom's 2 oz rye whiskey (or 1½ oz rye and ½ oz cognac) teaspoon demerara syrup or ¼ oz simple syrup 4 dashes Peychaud’s bitters 1 dash Angostura bitters splash of absinthe - about ¼ oz. lemon peel expression Fill a rocks glass with ice and set it aside to chill. In a chilled mixing glass, combine all ingredients, except the absinthe, fill with ice and stir for 10-12 seconds. Dump the ice out of the chilling rocks glass and add the splash of absinthe. Swirl the glass around - or toss it up in the air - so that the absinthe fully coats of the sides of the glass, then dump it out (or drink it!). Stir the cocktail a few more times and strain it into the rocks glass. Do not add any ice! Hold the lemon peel 4-6 inches above the glass (yes, this actually makes a difference) and express its oils over the drink. the lemon peel while. Discard the peel, do not place it in the glass.

Answer 8

Tom's 2 oz cognac ¾ oz Cointreau ¾ oz lemon juice teaspoon demerara syrup or ¼ oz simple syrup Combine all ingredients in a shaker, fill with ice. Shake for 8-10 seconds and strain into a chilled coupe or martini glass that has a thick half rim of sugar (optional, but recommended). Garnish with an expressed orange peel.

Answer 9

Raffles Hotel Version from Imbibe 1 oz. London dry gin 1 oz. Bols Cherry brandy or Cherry Heering 1 oz. Bénédictine 1 oz. fresh lime juice 2 oz. soda water 1 dash Angostura bitters Combine all ingredients except soda water and bitters in an ice-filled Collins glass. Top with soda water, stir briefly and dash with Angostura bitters. Note: The original Singapore Sling appears to have been ungarnished. By the mid-1920s, they were adding the peel of a lime, cut in a thick spiral. By the late ’30s, they were also omitting the Bénédictine and bitters and floating Sloe Gin on top. Mid level good. the penthouse version is about the same level just so different on ingredients. nothing too special though.

Answer 10

Joe's 2 ounces dry gin (with genever it’s a John Collins and with bourbon it’s a Colonel Collins) 1 ounce lemon juice 3/4 simple syrup (egg white and perhaps a full ounce of simple for the Silver Gin Fizz) 4 oz soda water Add the gin, syrup and lemon juice to a cocktail shaker with 4 ice cubes. Shake well until chilled. Add the soda to the tin. Strain the liquid into an ice filled glass. Garnish with a lemon wheel and cocktail cherry.

Answer 11

Tom's 2½ oz gin ¾ oz Lillet Blanc ½ oz vodka Some ango is optional Combine all ingredients in a chilled mixing glass. Fill with ice, stir for 18-25 seconds, and strain into a chilled coupe or martini glass. Garnish with an expressed lemon peel.

Answer 12

Tom's 1¼ oz rye whiskey 1 oz Cognac scant 1 oz sweet vermouth (about ⅞ oz) teaspoon Benedictine 2 dashes Angostura bitters 2 dashes Peychaud's bitters lemon peel for garnish Combine all ingredients in a chilled mixing glass. Fill with ice, stir for 15-25 seconds and strain into a chilled rocks glass over ice, preferably one large cube. Express the oils from the lemon peel and garnish. Alternative preparation: Combine all ingredients in a chilled rocks glass, add ice, stir, and garnish. Very similar to Thomas' Saratoga cocktail

Answer 13

Tom's 2 oz bourbon or rye whiskey ¾ lemon juice ¾ oz simple syrup ¼ oz egg white - optional Combine all ingredients in a shaker, if using egg white, "dry shake” without ice first for about 3 or 4 seconds. Then add ice and shake again very hard for 8-10 seconds. Strain into a chilled rocks glass, over fresh cubes. Garnish with an orange half wheel and cherry, aka "cherry flag", if you like. This cocktail is also great served straight up.

Answer 14

Tom’s 1 oz cognac 1 oz white rum ½ oz Cointreau - or another high quality orange liqueur. ½ oz lemon juice ¼ oz simple syrup Combine all ingredients in a shaker, fill with ice. Shake for 8-10 seconds and strain into a chilled coupe or martini glass. Garnish with an expressed orange peel.

Answer 15

Tom 2 oz rye whiskey ½ oz dry vermouth ½ oz Cio Ciaro, Ramazotti, or China China Amer heavy ¼ oz Maraschino (2 teaspooons) Stir then strain into a chilled coupe or martini glass. This is traditionally served with no garnish, though an expressed lemon or orange peel sure is tasty. Think of it this way, Brooklyn has to be different and hipster.

Answer 16

Tom 1½ cognac 1 oz apple brandy ¾ oz sweet vermouth dash Angostura bitters (optional) orange or lemon peel (optional) Stir and serve in a coupe or stemmed cocktail glass. Garnish with the orange or lemon peel.

Answer 17

Joe’s 2 oz gin 1/2 oz lemon 1/2 oz lime 3/4 oz simple 10 mint leaves Muddle mint leaves gently in a tin with simple. Add remaining ingredients and shake with ice. Strain into chilled cocktail glass. Add a mint sprig. Serve in a cocktail glass. The Fizz Joe’s 2 oz gin 1/2 oz lemon 1/2 oz lime 1 oz simple 10 mint leaves 3 cucumber slices (omit for a traditional) chilled soda water In a shaker, muddle the mint and cucumber with the simple syrup. Add the lime, gin, fill with ice and shake. Fill a collins or highball glass with ice, pour in 1-1½ oz chilled soda water, and fine strain the cocktail into the glass. Garnish with a cucumber slice and mint sprig.

Answer 18

Tom 2½ oz gin or vodka ¾ oz dry vermouth teaspoon onion brine - optional Combine all ingredients in a chilled mixing glass. Fill with ice, stir for 18-25 seconds, strain into a chilled coupe or martini glass. Garnish with cocktail onions. Add ONION brine to make it a Dirty Gibson. Not olive brine! Originally it was defined mostly by the fact that it omitted bitters. So never use bitters. And this is meant to be a gin drink WITH dry vermouth, not a dry martini at all! but vodka had its day for a moment.

Answer 19

Tom's 2 oz Irish whiskey ½ oz rich demerara/brown sugar syrup, or 1 tablespoon demerara/brown sugar 4-5 oz hot coffee lightly whipped cream and cinnamon dust In a warmed mug, or Irish Coffee mug if you have one, combine the whiskey, sugar and coffee and briefly stir. Top with a float of lightly whipped cream, see below. Garnish with freshly grated cinnamon - use a cinnamon stick and microplane, or sprinkle with powdered cinnamon. The Cream Float - For 1 Cocktail 2-3 oz heavy cream - the colder the better. ¼ -½ oz simple syrup or ½ -1 tablespoon powdered sugar - optional 2-3 dashes (⅛ teaspoon) vanilla extract - optional Combine in a shaker and shake briskly, with no ice, for 6-8 seconds. You can do this ahead of time and chill it in the refrigerator. Colder cream sets better, and doesn’t bleed into the drink as easily. Gently pour the cream over a spoon with a wide end - like this one - until the cream covers the entire surface of the drink and is about an inch thick. You can also prepare the cream in a mixing bowl or something similar - particularly if you’re extrapolating the recipe to serve a group. But for smaller rounds, a shaker really does work great. Both for whipping and pouring.

Answer 20

(Tom only) Mezcal brings yet another aromatic layer to a Sazerac, and it is a thing of beauty. 2 oz mezcal ¼ oz simple syrup - or ½ teaspoon agave nectar 4-5 dashes Peychaud’s bitters 1 dash Angostura bitters (experiment with mole) splash of absinthe orange peel for garnish Fill a rocks glass with ice and set it aside to chill. In a chilled mixing glass, combine all ingredients, except the absinthe, fill with ice and stir for 10-12 seconds. Dump the ice out of the chilling rocks glass and add the splash of absinthe. Swirl the glass around - or toss it up in the air - so that the absinthe fully coats of the sides of the glass, then dump it out (or drink it!). Stir the cocktail a few more times and strain it into the rocks glass. Do not add any ice! Hold the orange peel 4-6 inches above the glass (yes, this actually makes a difference) and express its oils over the drink. Place it in the glass. This tastes bright and nice. I think I prefer it to a traditional Sazerac but I'm not quite sure because the mezcal is a tad harsh on the tongue. Mid level great.

Answer 21

Joe's 2 oz rye or bourbon (Tom says he finds bourbon works particularly well in Perfect Manhattans because the sweetness balances with the dry vermouth) ½ oz sweet vermouth ½ oz dry vermouth 4 dashes Angostura bitters Combine all ingredients in a chilled mixing glass. Fill with ice, stir for 18-25 seconds. Then strain into a chilled coupe or martini glass or on the rocks. lemon and orange ornaments, one on either side, both expressed

Answer 22

Tom I only recommend these with gin. If you happen to have some Navy Strength Gin (57% ABV) a 50/50 is a good idea. 1½ oz gin 1½ oz dry vermouth 1 dash orange bitters Combine all ingredients in a chilled mixing glass. Fill with ice, stir for 18-30 seconds, then strain into a chilled coupe or martini glass. A lemon twist is highly recommended.

Answer 23

Joe's 1 1/2 oz gin 1 oz sweet vermouth 3/4 oz dry vermouth barspoon of maraschino 1 dash orange bitters or 1 dash of ango and 1 dash of bogart's lemon peel for garnish (orange works nicely too) Combine all ingredients in a chilled mixing glass. Fill with ice, stir for 18-30 seconds, then strain into a chilled coupe or martini glass. Garnish with an expressed lemon or orange peel.

Answer 24

Joe's 1 oz Goslings 1 oz lime 1 oz ginger syrup Shake, add 2 oz soda before straining then strain, Top with 1 more oz of Goslings Garnish with lime wheel

Answer 25

Imbibe 1 ½ OZ. BRANDY 2 OZ. WHOLE MILK 2 OZ. CREAM 1 OZ. SIMPLE SYRUP (1:1) ½ TSP. VANILLA EXTRACT GARNISH: FRESH-GRATED NUTMEG Shake all of the ingredients with ice, then strain into a chilled glass. Grate nutmeg over the top.

Answer 26

Tom 1½ oz rye ¾ oz dry vermouth ¾ oz Campari lemon peel - for garnish Stir and strain Punch is a little too sweet and bitter at the same time. Tom’s has a better balance. The rye needs to be forward. Tom’s is a very great cocktail. Punch is a high level good.

Answer 27

Tom's 1½ oz gin ½ oz apple brandy or applejack ¾ oz lemon juice ½ oz grenadine ¼ oz simple syrup ½ oz egg white (or about half of a small egg white) Combine all ingredients in a shaker, shake with no ice for 6-8 seconds to emulsify the egg white. Fill shaker with ice, shake for about 8 seconds, and fine strain into a chilled coupe or martini glass. This is a high level great cocktail. Not too dry. For the Pink Lady in Summer, use the strawberry syrup in place of the simple and grenadine. The one in summer with strawberry syrup is actually better! Low level fantastic.

Answer 28

Joe’s 3 oz fino or amontillado sherry fat 1/2 oz simple syrup 2 orange wheels (or whatever is seasonal) tossed in the tin Hard shake with ice Dirty strain into a julep tin. Add crushed ice. Stir briefly. Garnish with fruit and a long straw.

Answer 29

Joe’s 2 oz rye 3 lemon wedges 1/2 oz simple or ginger syrup Sprig of mint Orange bitters Muddle mint and especially the lemon hard in the syrup Add rye and orange bitters Shake hard with ice Fine strain over ice (the smashed oils from the lemon skins and mint really make this drink unique and you still get that even with fine straining) Garnish with mint Or if they want you can do the messy punch version and muddle and build all in the glass with crushed ice and swizzle.

Answer 30

Joe’s 1 1/2 ounces Angostura bitters 1/2 ounce rye whiskey 3/4 ounce lemon juice, freshly squeezed 1 ounce orgeat (either Falernum which is a spicier version of orgeat or Frangelico and honey mixed are good substitutes) Egg optional Add the Angostura bitters, rye whiskey, lemon juice and orgeat into a shaker with ice and shake until well-chilled. Double-strain into a chilled Nick & Nora glass. Garnish with a lemon twist.

Answer 31

Joe's 1½ oz vodka - chilled in the freezer for best results 1 oz coffee liqueur - Kahlua or Galliano Ristretto 1 oz heavy cream swap this for Bailey’s and it’s a mudslide, omit cream altogether and increase vodka to 2 oz and it's a Black Russian. 8 drops of saline solution or a small pinch of salt Combine in a rocks glass over ice and stir for 10 seconds or so. Shaking a White Russian is nice too, and certainly gets it colder. Though I prefer the concentrated edge that it gets from stirring. Add 1 oz of Bailey's for a Mudslide.

Answer 32

Imbibe ¾ OZ. BOURBON ¾ OZ. AMARO NONINO ¾ OZ. APEROL ¾ OZ. FRESH LEMON JUICE Add all the ingredients with ice to shaker. Shake and strain into a chilled coupe, then garnish. Probably my favorite classic bourbon cocktail

Answer 33

Gin 2 1/2 oz gin 1/2 oz dry vermouth 2 dashes orange bitters served up with lemon twist Vodka 2 3/4 oz vodka splash - 1/4 oz dry vermouth Up lemon twist

Answer 34

Gin 3 oz gin rinse with dry vermouth 2 dashes orange bitters served up lemon twist Vodka Chill Up Lemon twist

Answer 35

Gin 2 oz gin 1 oz dry 1/4-3/4 oz olive brine (from slightly to filthy) Up 1-3 olives Vodka 2 1/2 oz vodka 1/2 oz dry 1/4-3/4 oz olive brine (from slightly to filthy) Up 1-3 olives

Answer 36

Joe’s 1 oz Tempus Fugit Creme de Menthe 1 oz White Creme de Cacao (3/4 oz each of these two plus 3/4 oz vodka in addition to the other ingredients is a flying grasshopper) 2 oz cream 3 drops green food coloring shake with 2 cubes of ice hard Shake with more ice til ice cold strain Coupe Nutmeg garnish

Answer 37

Marilou 2 oz of Aperol 1 oz Soda Build in Spritz glass over ice top with 2 oz of Cava Garnish with an orange twist

Answer 38

Joe’s 1 1/2 oz bourbon (I prefer rye and both Liquor.com and PUNCH allow for that option) 1 oz sweet 1 oz Campari Orange peel

Answer 39

Liquor 1 1/2 ounces vodka 3 ounces cranberry juice 1 1/2 ounces pineapple juice Fill a highball glass with ice. Add all ingredients and stir briefly to combine. Garnish with a lime wheel.

Answer 40

Mr. Boston 1 1/2 Ounce(s) Vodka 5 Ounce(s) Cranberry Juice Lime wedge Pour into ice-filled highball glass. Stir well. Garnish with lime. Serve in a Highball Glass.

Answer 41

Liquor 3 ounces peach schnapps (split with vodka for a hairy navel) 3 ounces orange juice, freshly squeezed Add the peach schnapps and orange juice into a highball glass over ice, and stir briefly to combine. Garnish with an orange slice.

Answer 42

Joe’s 1 1/2 vodka 3 oz orange juice Tall glass ice pour and stir Float 1/2 oz of Galliano L’Autentico skewered orange slice and maraschino cherry.

Answer 43

Mr. Boston 1 1/2 Ounce(s) Vodka 5 Ounce(s) Orange juice Pour into ice-filled highball glass. Stir well. Serve in a Highball Glass. Liquor 1 1/2 ounces vodka Orange juice, freshly squeezed, to top Fill a highball glass with ice, then add the vodka. Top with the orange juice.

Answer 44

Joe’s 1 1/2 oz Campari Rocks glass with a few ice cubes 4 oz of orange juice Punch 1 1/2 ounces Campari 3 1/2 ounces fresh orange juice prosecco, to top To an ice-filled Collins glass, add the Campari and orange juice and stir to combine. Top with prosecco and garnish. All Italian. Keep it in the family like the mafia.

Answer 45

Mr. Boston 1 1/2 Ounce(s) Vodka 5 Ounce(s) Grapefruit Juice Rim highball glass with lemon and salt. Fill with ice. Add vodka and grapefruit juice and stir. Serve in a Highball Glass.

Answer 46

Imbibe 4 oz. sparkling wine 2 oz. fresh orange juice ½ oz. Cointreau (or Naranja) Garnish: orange wedge Pour the orange juice and Cointreau into a chilled glass. Top with sparkling wine and garnish. The Bunny Mother 1 1/4 ounces vodka 1 ounce orange juice 1 ounce lemon juice 1 teaspoon sugar 1/4 ounce grenadine 1/4 ounce Cointreau Combine all ingredients, except Cointreau, in a shaking tin with ice. Shake well until chilled. Strain into a pre-chilled Collins glass. Add coarsely cracked ice to fill glass 1/2 inch from the top. Add Cointreau to float on top, garnish with 1/2 an orange slice and a cherry.

Answer 47

Shooter Mr. Boston 1/2 Ounce(s) Vodka 1/2 Ounce(s) Triple Sec 1/2 Ounce(s) Fresh Lime Juice Shake with ice and strain into chilled shot glass. Serve in a Shot Glass. Cocktail: Standard cocktail proportions

Answer 48

Mr. Boston 1/2 Ounce(s) Crème de Cassis 5 1/2 Ounce(s) Chilled Champagne Pour into large champagne flute or white-wine glass. Serve in a Champagne Flute.

Answer 49

Joe's (influenced by both Webb and the historic recipes) 1/2 oz lime juice 1 oz grenadine 1 oz ginger syrup Sprite, soda, or ginger ale (experiment with the option to increase the ginger syrup on the soda water version) build, ice, top with sprite or ginger ale, roll between two glasses. Garnish with maraschino cherry.

Answer 50

Joe's 2 oz vodka 1/2 oz cointreau 1 oz lemon juice 3/4 oz honey syrup shake coupe Garnish with sugar rim and lemon twist

Answer 51

Marilou 2 oz lemon 2 oz pina syrup or 1:1 pineapple juice and simple shaken, strained into collins and topped with soda over ice or for just lemonade, 2 ounces lemon with 1 oz simple topped with soda over ice

Answer 52

1 1/2 oz vodka 1 oz Galliano Ristretto, Galliano Espresso, or another coffee liqueur 1 1/2 oz of our espresso dem (or 1 oz espresso and 1/2 oz dem) Shake, fine strain, big coupe, espresso grounds Imbibe 2 OZ. VODKA 1 OZ. ESPRESSO ½ OZ. COFFEE LIQUEUR ¼ OZ. SIMPLE SYRUP (1:1) GARNISH: 3 COFFEE BEANS Combine ingredients in a shaker and fill with ice. Shake until chilled and foamy; strain into chilled glass and garnish.

Answer 53

Mr. Boston 2 Ounce(s) Blanco tequila 4 Ounce(s) Orange juice 3/4 Ounce(s) Grenadine Pour tequila and orange juice into ice-filled highball glass. Stir and add ice. Slowly pour in grenadine and allow to settle at glass bottom. Before drinking, stir to create the "sunrise" Serve in a Highball Glass.

Answer 54

Joe’s 1 1/2 oz White Rum (with tequila it is a twisted margarita) ½ oz Triple Sec ½ oz Blue Curacao (try dropping the triple sec and upping the blue as bartenderhq does) Scant 1/2 oz lime Scant 1/2 oz lemon 1½ oz Pineapple Juice (potentially bring it down to 1 oz) 1/2 oz simple syrup Shake and serve in a coupe as Tom Cruise did. The original TGI classic was over ice in a Collins glass.

Answer 55

Joe's Cocktail or shot 1 Vodka 1 Black raspberry liqueur 1 Melon liqueur (experiment with peach schnapps as a sub or addition) 1 Pineapple Juice (experiment with the addition of orange juice) 1 raspberry syrup Cranberry juice float Shake everything but the cran then strain and top with cran

Answer 56

Joe’s In a shot or cordial glass, 1/4 oz grenadine 1/2 oz Sambuca 1/2 oz Irish cream Spoon layer them Either a maraschino cherry or drop of grenadine for garnish. Bruce: In a shot glass, equal parts first Sambuca or another anise liquor and Irish cream or a coffee liquor. Or: 1 oz butterscotch schnapps 1 oz Bailey's Irish cream Shake, strain into shot glass. If you layer it, according to spruceeats, you can drop a tiny drop of grenadine onto the top layer of Bailey's to be the nipple. You can also put a few dashes of grenadine on the bottom but that's boring. At the bar we could use ristretto and cream shaken up by itself and strained and layered onto the Ojen or Pernod or another anise liquor and then give it a drop of grenadine.

Answer 57

Liquor 1 1/2 ounces dark or blackstrap rum 3/4 ounce Campari 1 1/2 ounces pineapple juice 1/2 ounce lime juice, freshly squeezed 1/2 ounce demerara syrup Add the rum, Campari, pineapple juice, lime juice and demerara syrup into a shaker with ice and shake until well-chilled. Strain into a rocks glass over fresh ice. Garnish with a pineapple wedge Liquor and most of the rest vs Penthouse's 2 full ounces of pina, Liquor wins by a hair. The cocktail itself just comes through more. Mid level great.

Answer 58

David Wondrich Tutorial 1 1/2 oz dry oloroso sherry 1 1/2 oz sweet white vermouth (dolin. blanc I think) 2 dashes of orange bitters stir with crushed ice lemon twist

Answer 59

Tom’s guidelines: brandy with a few dashes of cointreau, maraschino and lemon juice served in a wine glass with a sugared rum without ice

Answer 60

Joe’s 2 oz Amaretto or a split with bourbon 1.5:.5or.75 or 1:1 3/4 oz lemon 1/4-1/2 oz simple 4 barspoons luxardo syrup Egg white Shake with ice and strain into chilled sour glass. Orange half-wheel cherry flag garnish.

Answer 61

Mr. Boston 2 Ounce(s) Campari 2 Ounce(s) Sweet Vermouth Soda water Lemon twist Pour vermouth and Campari into ice-filled highball glass. Fill with soda water and stir. Add lemon twist. Serve in a Highball Glass. This is a good cocktail. It is not a great cocktail. And this is coming from a Campari cocktail lover. But it is refreshing and good. It certainly beats a gin and tonic and most other two ingredient highballs. I would say it is almost in the category of great cocktails and that is saying a lot for a basic two ingredient cocktail.

Answer 62

Joe’s 2 ounces blended scotch 3/4 ounce lemon juice 3/4 ounce honey-ginger syrup (or 1/2 ginger and 1/4 oz honey) Float: 1/4 ounce Islay single malt scotch (or for the moldy goat milk, increase lemon to 1 oz and add 1/4 oz cinnamon ginger syrup) Add the blended scotch, lemon juice and syrup into a shaker with ice, and shake until well-chilled. Strain into a rocks glass over fresh ice. Top with the Islay single malt scotch. Garnish with a piece of candied ginger.

Answer 63

The Pearl 1/2 oz lemon juice 1 oz orange juice 4 oz pineapple juice 1 oz coconut cream 2 oz Plantation Dark Shake and strain into big tiki mug over ice. Garnish with fresh grated nutmeg and some fun stu Mr. Boston 2 Ounce(s) Rum 4 Ounce(s) Fresh Pineapple Juice 1 Ounce(s) Orange Juice 1 Ounce(s) Cream of coconut Sprinkle Freshly grated nutmeg 1 Wedge Fresh Pineapple Add all of the ingredients into a shaker and fill with ice. Shake vigorously and strain into a hurricane glass or snifter filled with crushed ice. Garnish with freshly grated nutmeg and a pineapple wedge. Serve in an Old-Fashioned Glass.

Answer 64

Imbibe 4 OZ. CHAMPAGNE, CHILLED 1 SUGAR CUBE 3-4 DASHES ANGOSTURA BITTERS Place a sugar cube in a chilled glass and top with the bitters. Fill with chilled Champagne.

Answer 65

Imbibe 3 oz. vodka 5 oz. tomato juice ½ oz. fresh lemon Juice ½ oz. Worcestershire Dash hot sauce Pinch pepper Pinch celery salt Garnish: celery or pickled veggies Shake ingredients with ice, strain into ice-filled Collins glass and garnish.

Answer 66

Mr. Boston 1/2 Ounce(s) Coffee liqueur (amaretto then coffee liquor then Irish cream is a B-54) 1/2 Ounce(s) Irish cream liqueur 1/2 Ounce(s) Mandarine Napoleon or another orange liqueur, preferably brandy based (vodka instead of this is a B-53. absinthe instead of this is a B-55) Float carefully, in order given, over back of barspoon into chilled shot glass, so that each ingredient layers on preceding one. Serve in a Shot Glass.

Answer 67

Audrey’s Version Shaken 5 green grapes 1/2 oz simple syrup 1/2 oz lemon juice 1 1/2 oz Tanqueray Gin 1 1/2 oz Campari experiment with the addition of 1/2 oz of ginger syrup Muddle grapes in syrup Shake everything Strain into large rocks glass with big rock. Garnish with 3 skewered grapes This exact template is on difford.com and elsewhere. It’s a Milk & Honey original. But at least it shows good taste on her part to copy it.

Answer 68

Joe's 2 oz gin 1 oz lemon 1 oz raspberry syrup soda shake, strain, soda How can you argue with this? This is a great cocktail. Possibly the greatest Collins variation I have tried. Just imagine this with a raspberry shrub. Maybe with a bit of Campari and angostura. with just a couple of very small tweaks, this could be a fantastic cocktail. Try just a Cocktail version.

Answer 69

Tom Macy 2 oz blanco tequila ¾ oz fresh lime juice heavy ½ oz light agave syrup

Answer 70

Joe’s 1 oz peach schnapps or 1/2 oz peach purée or both 1/4 oz lemon Barspoon of maraschino liqueur Prosecco to top Champagne flute. Maraschino cherry and lemon.

Answer 71

Joe’s 1 oz gin 1/2 oz Campari ½ oz lemon juice (think about upping this to 3/4 like the standard 75 D&C. recipe) ½ oz simple syrup 3-4 oz chilled Brut Champagne or other dry sparkling wine. Ango and orange bitters optional lemon peel for garnish

Answer 72

Tom ¾ oz cognac ¾ oz Cointreau - or another high quality orange liqueur ¾ oz lemon juice teaspoon simple syrup, or to taste Combine all ingredients in a shaker, fill with ice. Shake for 8-10 seconds and strain into a chilled coupe or martini glass. Fill with 2-3 ounces of Brut Champagne (or another dry sparkling wine). Garnish with an expressed orange peel.

Answer 73

Tom 2 oz white rum ¾ oz peach liqueur ¾ oz lime juice ¼ oz simple syrup 4 small pieces red bell pepper, about the size of a quarter In a shaker, muddle the pepper with the simple syrup and peach liqueur, then add the lime and rum. Fill with ice, shake and fine strain into a chilled coupe or martini glass. Garnish with a slice of bell pepper, if you like. Though none is necessary.

Answer 74

Tom 2 oz aged rum - on the darker side, preferably 1 teaspoon demerara syrup 4-5 dashes Peychaud’s bitters 1 dash mole bitters splash of absinthe lemon peel for garnish (lime peel is nice too) Prepare as a Sazerac I used a bit too much absinthe in the glass and it almost ruined the cocktail so be careful with that but still I'd give this the edge over the traditional Sazerac. This is a low end fantastic cocktail. The rum is so much smoother and meshes so much easier with the low sugar content and the bitters than does even rye whiskey for the Sazerac.

Answer 75

Tom 2 oz Plymouth Gin ½ oz Campari ½ oz dry vermouth ½ oz Cointreau orange peel - for garnish

Answer 76

Tom 2 oz blanco tequila ¾ oz lime juice ½ oz grenadine ¼ oz simple syrup 2-3 dashes Angostura bitters Combine all ingredients in a shaker and fill with ice. Shake for about 8 seconds and strain into a rock glass over fresh ice.

Answer 77

Joe's 2 oz rye whiskey ¾ lemon juice ¼ oz orange juice ¾ oz simple syrup Egg white 3/4 oz dry red wine like a Malbec for float Dry shake everything but the red wine, shake with ice, strain, serve in a chilled coupe or martini glass. Before adding the float let the cocktail sit for about 5-10 seconds to let it settle (if you pour right away it’ll sink), then slowly pour the wine over the back of a barspoon, or gently add it a spoonful at a time. It will rest neatly on top. Cherry flag garnish.

Answer 78

1/2 oz lime juice 2 oz pineapple juice 2 oz coconut cream 2 oz Plantation 3 Star Shake and strain into bamboo glass over crushed ice. Umbrella garnish.

Answer 79

Joe's 1½ oz dry gin 1 oz Lillet Blanc, Cocchi Americano or white vermouth ¾ oz Suze or Saler’s Aperitif lemon peel - for garnish Combine all ingredients in a chilled mixing glass. Fill with ice, stir for 18-25 seconds and strain into a chilled rocks glass over ice - preferably one large cube, or serve up in a cocktail glass! Express the oils of the lemon peel and add it into the glass.

Answer 80

Mr. Boston 1 1/2 oz Dark rum 1 1/2 oz Light Rum 1 oz Lime Juice 3/4 oz Orange juice 1 oz Passion Fruit Syrup 1/2 oz Simple Syrup 1/2 oz Grenadine Orange half-wheel, maraschino cherry Shake with ice and strain into ice-filled hurricane glass. Garnish with orange and cherry.

Answer 81

2 dashes absinthe 2 basil leaves (or mint or celery, just a little mint though) 1/4 oz simple 3/4 oz lime 3/4 oz aquafaba or an egg white Heavy 1/2 oz St. Germain Heavy 1 1/4 oz Green Chartreuse whip shake with a little bit of crushed ice until you barely hear the ice or shake with reg ice then reverse dry shake double strain coupe basil leaf

Answer 82

Bruce The shooter version: 1/3 of a shooter or snifter with Kahlua The second third is done pouring Amaretto over the back of a barspoon Last third is Bailey's poured the same way You can also shake up rather than layer the shot version, just put whipped cream on top. The cocktail orgasm on your B.A.C.K. version: 1 oz Bailey's 1 oz Amaretto 1 oz cream 1 oz kahlua shake it all up and pour into a highball glass presumably over regular ice. Add vodka for a screaming orgasm

Answer 83

Death & Co. simplified 1 1/2 oz Appleton Estate V/X Rum 1 1/2 oz Ron Del Barrilito 3 Star Rum 1 oz Lemon Hart 151 Rum 3/4 Falernum 1/4 oz allspice dram 3/4 oz lime 1/4 oz vanilla syrup bs grenadine dash of absinthe dash angostura Shake all the ingredients with 2 ice cubes, then strain into a tiki mug filled with crushed ice. Garnish with the mint sprig.

Answer 84

Tom 2 oz cognac ½ oz green Chartreuse (or ¼ oz each of green & yellow Chartreuse) ¾ oz lemon juice (try with lime or a split) ½ oz simple syrup (try with St. Germain to fully make it french) 2 dashes Angostura Bitters Combine all ingredients in a shaker, fill with ice. Shake for 8-10 seconds and strain into a chilled coupe or martini glass. Garnish with an expressed lemon peel. high level great with Pisco rather than brandy, it's low level fantastic

Answer 85

Tom 1½ oz bourbon (I've found rye or a split is also great) ¾ oz Green Chartreuse, plus about teaspoon for floating. half a lemon quartered ½ oz simple syrup (use less simple if you only have Yellow Chartreuse on hand) 8-10 mint leaves Prepare as a smash, and float a teaspoon or so of Green Chartreuse. mid level fantastic

Answer 86

Tom 2 oz rye whiskey ½ oz apple brandy ½ oz Yellow Chartreuse Combine all ingredients in a chilled mixing glass. Fill with ice, stir and strain into a chilled coupe or other stemmed cocktail glass. No garnish. lemon bitters optional high level good

Answer 87

Tom 2½ oz bourbon ½ oz peach liqueur - I recommend Massenez, Giffard, Mathilde or Merlet ¼ oz simple syrup 10-12 mint leaves - no stems In a julep cup or rocks glass, muddle the mint leaves with the simple syrup - be careful not to "over-muddle". Add the whiskey and fill 3/4 of the way with crushed ice or the smallest ice cubes you have. Gently stir until frost appears on the outside of the glass. If you have the time (and patience), let it sit for a minute or so for optimal chill and dilution. Top with more crushed ice so it forms a mound above the cup/glass. Garnish with mint sprigs and peach slices.

Answer 88

Tom 2 oz bourbon ½ oz peach liqueur half a lemon quartered ½ oz simple syrup 8-10 mint leaves In a shaker, muddle the lemon and mint in simple syrup. Be sure to hit each lemon piece at least once (but don't over-muddle, of course). Add the bourbon and liqueur, fill the shaker with ice, shake for 8-10 seconds and strain into a rocks glass over fresh ice. I like to crack a few cubes and add them at the end for some extra dilution. Garnish with the mint sprigs. High level great. Amazing smash.

Answer 89

Joe's 2 oz rye whiskey ½ oz Punt e Mes ½ oz yellow Chartreuse - or green for a more Chartreuse forward version dash Angostura bitters dash orange bitters Garnished with an orange peel

Answer 90

Tom 2 oz aged/amber rum ¾ oz lime juice ½ oz demerara syrup 3-4 dashes Angostura bitters 8-10 mint leaves, plus 2 sprigs for garnish In a collins glass or tall pilsner glass, muddle the mint in the demerara syrup. Add the lime juice, rum and fill crushed ice. Swizzle with a swizzle stick or barpsoon until frost begins to appear on the side glass. Be careful not to let the mint travel up, keep it on the bottom. Top will more crushed ice if needed and add the Angostura dashes to form a layer on top of the drink. Finish with a few more pebbles of ice and garnish with the mint sprigs. crushed ice Mojito without the soda.

Answer 91

Tom 2 oz blanco tequila 1 oz lime juice 1 oz black pepper syrup 1-3 strawberries (try with the strawberry syrup) Rim a chilled rocks glass with the pepper rim blend. In a shaker, thoroughly muddle the strawberries until they are a pulp. Add remaining ingredients. Fill with a medium scoop of ice, about 5-7 cubes (so it doesn't overflow in the glass). Shake for 6-8 seconds, and pour into the rocks glass. Mid level fantastic cocktail.

Answer 92

Death & Co. 2 oz Old Overholt Rye (even better, low level fantastic, if you split this with mezcal for a Ward 8 1/2) 1/2 oz lemon 1/2 oz orange juice 1/2 oz simple 1 teaspoon of pomegranate molasses Shake all the ingredients with ice, then strain into a coupe.

Answer 93

Mr. Boston 2 ounces rye 1/2 ounce simple syrup (try St. Germain and other sweeteners) 1 dash angostura bitters ( experiment with more bitters and other bitter liqueurs) maraschino cherry Shake with ice and served up, strained into chilled cocktail glass. Garnish with cherry. This is a great cocktail.

Answer 94

Joe’s 1 1/2 oz gin 1 oz lemon juice A mix of 1/4 oz ginger syrup, 1/4 oz simple, and soda (or just ginger ale) Rocks glass with ice. Stir.

Answer 95

Joe’s (Marissa's Martini or Martini McClure) 2 oz vodka 3/4 oz Chambord or 1/2 oz creme de cassis (experiment with a quarter ounce higher) 1 1/2 pineapple juice (experiment with just 1 1/4 oz and 1 oz) 3/4 oz raspberry syrup, grenadine, or blackberry syrup coupe, shake, strain, up

Answer 96

Tom 2 ½ oz rye whiskey 1 oz dry vermouth ¼ oz Luxardo maraschino 1 barspoon Cynar No Garnish low end fantastic for a rye cocktail

Answer 97

Tom 1 oz gin ½ oz Aperol or teaspoon Campari ½ oz lemon juice ¾ oz simple syrup or strawberry syrup 1 strawberry - omit if using the syrup 2 oz rosé or dry sparkling wine grapefruit peel for garnish In a shaker, muddle the strawberry (unless you’re using strawberry syrup) and add remaining ingredients, except the bubbles. Fill a wine glass, collins glass or rocks glass with ice and pour in about 2 oz of sparkling wine, (adding the bubbles first, rather than at the end will help the drink be better integrated). Fill the shaker with ice, shake and fine strain into the glass. Give it a quick stir and express the oils from the grapefruit peel over the top - orange or lemon is nice too. Add some sliced strawberries, for additional flair. This is low-mid level fantastic. It's very similar to the Enzoni in principle.

Answer 98

David Wondrich (Imbibe, pg. 125) 2 oz Santa Cruz rum 2-4 barspoons of curaçao to taste 1/2 a lime squeezed and the rest of it added to the drink after you shake it 4 barspoons of raspberry syrup and add more to taste afterwards Shake, don't strain just pour into rocks glass. Plop in the lime carcass and see if it needs more raspberry syrup. Garnish with orange and whatever else you can find. I used Cruzan Single Barrel extra aged rum. That probably contributes to the fact I think this is a low end fantastic cocktail. I'm not pouring this one out.

Answer 99

Punch / death & co 3/4 ounce mezcal, preferably Del Maguey Chichicapa because it needs to be funky to stand up to the other two liqueurs - replace with Trey's hickory smoked rum for a Naked & Infamous 3/4 ounce yellow Chartreuse (replace with Falernum for a Spicy Dead Lady) 3/4 ounce Aperol 3/4 ounce lime juice Add all ingredients to a cocktail shaker. Add ice, cover and shake well. Strain into a coupe glass. The Naked & Infamous is so well balanced and the smokiness just comes through enough. It's so good. Might even up it by a quarter ounce or scant quarter ounce since it's not as bullish as most Mezcal is. This is upper level fantastic! On appeal I might even consider a slight variation or ratio change or just a retasting of this as a low level legendary cocktail. I'd put this up against anything Marilou ever produced. What would it be like with tiki bitters? Perhaps we could add some smoke to a tequila or something to mimic Trey's rum. Try this the way that Tom Macy does his Last Word.

Answer 100

Natalie Jacob's favorite fall alternative to the pineapple daiquiri and the only classic tiki drink to her knowledge that features apple brandy. It's an original 1940s tiki drink from the Lexington Hotel and this is my mezcal inclusive variation on Jacob's preferred take: 1/2 oz white rum 1/2 oz mezcal 1/2 oz Laird's bonded apple brandy 1/2 oz Cointreau 1/2 oz lemon juice 3/4 oz pineapple juice 1/4 oz demerara long lemon twist, orchid for garnish. Shake, strain into coupe, express the oils from a lemon twist and discard. Garnish with an edible orchid. low level fantastic

Answer 101

(apparently this is also a classic) Death & Co. 1 1/2 oz appleton estate reserve 3/4 oz el dorado 151 1 teaspoon massenez crème de peche peach liqueur 2 dashes vieux pontarlier absinthe 3/4 oz lime juice 1/2 oz orange juice 1/2 oz passion fruit syrup 1/2 oz cinnamon bark syrup 1 teaspoon ginger syrup 1 dash angostura bitters Short shake with 3 ice cubes. strain into a tiki mug filled with crushed ice. Garnish with mint sprig and lime wheel and serve with straw. low mid level fantastic

Answer 102

Fitzgerald A Classic Cocktail Death & Co. 2 oz beefeater 3/4 oz lemon juice 1 oz simple 2 dashes of ango lemon wedge Shake. Strain. Double rocks glass. Lemon wedge. low level fantastic

Answer 103

2 forms of spirit, juice, and syrup Death & Co. 1 oz El Tesoro Reposado Tequila 1 oz Siete Leguas Blanco Tequila 1/2 oz lime 3/4 oz pineapple 1/4 oz agave syrup 1 teaspoon of grenadine Shake. Strain. Coupe. No garnish.

Answer 104

Death & Co. 2 oz Siete Leguas Reposado 1/4 oz Campari 3/4 oz lime 1/2 oz vanilla syrup 1/4 oz passion fruit syrup 1/2 oz club soda lime zest garnish Short shake with 3 ice cubes. Strain into a snifter over 1 large cube. Top with club soda. Garnish with a fine grating of lime zest over the top. I forgot to short shake. Yet, this is still marvelous. Upper level great. Borderline fantastic. Maybe fantastic. Pending further review. But if you do it with passion fruit liqueur instead, it flops.

Answer 105

Mod Cocktails 1 1/2 oz white rum 1/2 oz peach brandy or liqueur like Catoctin Creek 3/4 oz lime 1 oz pineapple juice 3/4 oz honey syrup 10 mint leaves In a blender pitcher, combine all with 6-8 ounces of crushed ice and blend. Pour into a large hurricane glass and garnish with pineapple wedge, pineapple leaves, and mint sprig. This is delicious. Low level fantastic. On the level of a fish house punch palate wise.

Answer 106

Joe's (4 pairs by amounts) 3/4 oz mezcal 3/4 oz scotch 1/2 oz Campari 1/2 oz lime (with the addition of the strawberry syrup, maybe increase by a quarter) 3/4 oz pineapple juice 3/4 oz strawberry syrup Scant 1/2 oz cinnamon syrup Scant 1/2 oz coconut cream Pilsner. Crushed ice. Mod Cocktails 3/4 oz mezcal 3/4 oz scotch 1/2 oz Campari 1/2 oz lime 3/4 oz pineapple juice 3/8 oz cinnamon syrup 3/8 oz coconut cream 2 strawberries Combine everything including strawberries in a pitcher blender with 6-8 oz of crushed ice. Blend. Pour into clear tiki mug and garnish with strawberry rose, pearl, and freshly grated cinnamon. This tastes like a strawberry cigarillo! Low level fantastic. Super cool thing. It’s even better with Tom’s strawberry syrup (3/4 oz), better balanced and not as much like a cigarette. Low-mid level fantastic.

Answer 107

The Craft Cocktail Party 1 1/2 oz aged rum like Appleton Estate Reserve (or split 3/4 - 3/4 with mezcal for the Matatlán Gang) 1/2 oz Calvados like Busnel VSOP 1/2 oz lemon juice 1/2 oz orange juice 1/2 oz orgeat like T'Orgeat from Orgeat Works 1 teaspoon cinnamon syrup Shake. Strain. Cocktail glass. Garnish with lemon wheel. I just used one barspoon of my super cinnamon syrup. This is mid level fantastic. Maybe high level fantastic upon further review. Splitting the rum 3/4 to 3/4 with mezcal (Matatlán gang) also works beautifully. It's adds complexity and to the experience without taking away from the beauty of it all or the flavors. It's also mid level fantastic, maybe upper level fantastic.

Answer 108

Death & Co. 1 3/4 oz Sombra Mezcal 1/2 oz Amaro Averna (try Punt e Mes, Antica, and various amaros) 1/2 oz Pasquet Marie-Framboise (scant 1/2 oz strawberry syrup or other seasonal berry syrup is even better for the Berry Burglar or Strawberry Smuggler) 1 teaspoon vanilla syrup 2 dashes of house orange bitters Stir. Strain. Double rocks glass over 1 large cube. 2 raspberries on a cocktail pick. This one is mid-upper level fantastic! the ticket! So well balanced. Apparently Mezcal and other smoky spirits go very well with Amaro, especially Averna. This is Trey and Allie’s favorite so far. But instead of the Framboise, I used a scant 1/2 oz of the strawberry syrup. Syrups in place of flavored liqueurs is probably a good idea in general.

Answer 109

Joe's 1 oz Flor de Caña Extra-Dry White Rum 1 oz mezcal 1 oz lemon 1/2 oz strawberry syrup 1/4 oz cinnamon bark syrup Muddle the strawberry in a shaker. Short shake everything with 3 ice cubes. Strain into a pilsner glass filled with crushed ice. Garnish with another strawberry and serve with a straw. Heather says this might be her favorite she’s tried so far. Fantastic to her. Reminds her of bubblegum. Very great. Upon further review maybe fantastic. Kinda simple though. With the strawberry syrup it’s still just a little too simple. Great if you’re looking for an alcoholic strawberry lemonade. You can barely taste the alcohol. I used the cinnamon syrup from the bar. This would be a perfect job for my super potent cinnamon bark syrup because we could make it less sweet but with more bite and flavor. Until then, same rating. So I did 1/4 oz cinnamon and split the base with mezcal and did 1/2 oz strawberry syrup. Mid level fantastic!

Answer 110

Potions of the Caribbean 1 oz dark Jamaican rum 1/2 oz fresh lemon juice 1/2 oz unsweetened pineapple juice 1/2 oz passion fruit syrup Shake. Strain. Tiki-stemmed cocktail glass. if you double the recipe, add some ango, and put it on crushed ice in a Pilsner, you have the Trader Vic Grog. Ok, I tried the Grog version. High level fantastic! I love it! I used a few dashes of ango though, not just one. If you double this up you need a large coupe. But as this is, it's super delicious. Finally a Jamaican rum and other tiki ingredients going in a great direction. Mid level fantastic. Might be a tad sweet but we can easily fix that with a few adjustments. This is super close to being a high level fantastic drink with a few creative tweaks. According to the book, if you double the recipe, add some ango, and put it on crushed ice in a Pilsner, you have the Trader Vic Grog. Ok, I tried the Grog version. High level fantastic! I love it! I used a few dashes of ango though, not just one. Might fit more palates if we dial down the sweet just a hair though. Ok I did the Grog and split the base with mezcal and it was really good. Not sure it would be nearly as good with the whole base as the mezcal. It’s not high level fantastic though. Ofc I had passion fruit liqueur, not syrup. Still high level great though.

Answer 111

Punch 2 ounces mezcal 1/2 ounce Cointreau 1 ounce lime juice 1/2 ounce agave nectar Add all ingredients to a shaker, and add ice. Shake until chilled and strain into ice-filled tumbler glass. This actually works pretty darn well. It's not overly smoky and the Cointreau doesn't come through in an oppressive way. You can actually barely taste it. It's a great balance. Low level fantastic.

Answer 112

Joe's 1 1/2 ounces Sombra mezcal 3/4 ounce lime juice, freshly squeezed 1/2 oz ounce passion fruit syrup 1/2 ounce agave nectar (might bring this down to a quarter or use puree instead of passion fruit syrup) 4 thin cucumber slices Ginger beer, chilled, to top Add the cucumber slices and agave nectar to a shaker and muddle. Add the mezcal, lime juice and passion fruit syrup to the shaker with ice, and shake until well-chilled. Strain into a rocks glass over fresh ice. Top with the ginger beer. Garnish with a cucumber slice and a piece of candied ginger, and top with a pinch of chile powder.

Answer 113

Imbibe 1½ oz mezcal ½ oz fresh lemon juice 1 oz pineapple juice ¾ oz ginger syrup 2 dashes Peychaud’s bitters Combine all the ingredients in a shaker and shake with ice. Double-strain into a coupe. Garnish. The mezcal isn't too much here. The ginger syrup and mezcal work very well together. The pineapple juice just makes it so smooth. Low level fantastic.

Answer 114

Imbibe 1 OZ. LUXARDO APERITIVO (aperol is a cool substitute) ½ OZ. ESPADÍN MEZCAL ½ OZ. BLANCO TEQUILA ½ OZ. FRESH LIME JUICE 1½ OZ. FRESH PINEAPPLE JUICE 1½ OZ. COCONUT CREAM GARNISH: PINEAPPLE LEAVES, EDIBLE FLOWER Blend all of the ingredients with 6 ice cubes. Strain into a glass or mug filled with crushed ice. I kinda love this. High level great or low level fantastic. I used Aperol.

Answer 115

3/4 oz gin or mezcal 3/4 oz Gifford Pineapple Liqueur 3/4 oz Gifford Passion Fruit Liqueur 3/4 oz lime 2 dashes of tiki bitters The mezcal version is a high level great or low level fantastic. The gin version is a mid level great.

Answer 116

Punch 3/4 ounce rum, preferably Coruba (a dark rum) 3/4 ounce rum, preferably Smith and Cross 3/4 ounce Campari 1/2 ounce blanc vermouth, preferably Dolin Blanc 1/2 ounce creme de cacao, preferably Tempus Fugit 1/2 ounce lime juice 1/2 ounce orange juice 1/2 ounce simple syrup In a shaker tin, combine all ingredients except garnishes and shake with three cubes of ice. Strain into a snifter over crushed ice. Garnish with a lime boat and an orchid. So I did it with Dolin Dry because that’s all I had at work. The cacao actually doesn’t come through in a bad way. In a blind taste test you probably couldn’t tell it was there. High level great or mid level fantastic.

Answer 117

Punch 1 1/2 ounces Green Chartreuse 1/2 ounce lime juice 1 1/2 ounces pineapple juice 3/4 ounce Coco Lopez (replace with egg white and serve up if you don't have coco lopez. as the Jardin makes clear, egg white or froth is a good answer to the Green Chartreuse) Combine all ingredients in a cocktail shaker with ice and shake until chilled. Strain into rocks glass over pebble ice. Garnish with a mint sprig. EDITOR'S NOTE This recipe can also be made in the blender. Simply add all the ingredients to the blender and about 5 to 6 regular ice cubes, cracked. (Start with less ice; add more as you blend until you've achieved your preferred texture.) Blend until smooth, and pour into a glass or tiki mug. This is mid level fantastic. Better than our Pina Colada. The cream and pineapple mellow out and balance out the Chartreuse so well. I used our house coco cream.

Answer 118

Death & Co. simplified 1 oz blended Scotch 1/2 oz cherry heering 1/2 oz sweet vermouth 3/4 oz orange juice barspoon lemon juice 1 brandied cherry garnish Shake all the ingredients with ice, then strain into a coupe. Garnish with the cherry. low level great

Answer 119

Imbibe 1½ oz. white rum 1½ oz. pineapple juice ¼ oz. grenadine 1 barspoon maraschino liqueur Garnish: brandied cherry Combine all ingredients and shake with ice. Strain into a chilled glass and garnish. Juan Coronado, Colada Shop, Washington, D.C. This is better than the penthouse version. The penthouse version is just too much Maraschino and not enough pina to balance. Low level great.

Answer 120

Death & Co 1 oz Ron del Barrilito 3-Star Rum 1/2 oz lime 1/2 oz honey syrup dry champagne Shake all except champagne, strain into a flute. Top with champagne. No garnish. D&C beats the penthouse mainly because that dark rum is just too funky. I prefer a French 75. High level good cocktail.

Answer 121

1 1/2 Highclere Castle Gin 1 1/2 Dubbonet Stir, coupe, top with Champagne, orange twist

Answer 122

Punch (Tom Macy) 2 ounces Scotch, preferably Highland Park 12 1 ounce sweet vermouth, preferably Carpano Antica 2 dashes Angostura bitters Combine all ingredients in a mixing glass over ice and stir until chilled. Strain into a chilled coupe. Garnish with a Luxardo cherry. Try with Mezcal