Study For Sunken Harbor

Question 1

Aviation

Answer 1

2 ounces gin (preferably Plymouth)

½ ounce Maraschino liqueur

scant ½ ounce ​crème de violette

¾ ounce fresh lemon juice

1 barspoon simple

Add the gin, lemon juice, maraschino liqueur, and ​crème de violette to a cocktail shaker. Fill it with ice and shake it until cold.
Strain into a cocktail glass. Garnish with a Luxardo cherry, if desired.

Question 2

Bee’s Knees

Answer 2

Tom’s

2 oz gin

¾ oz lemon juice

¾ oz honey syrup
​
Shake and serve straight up.

Question 3

Bramble

Answer 3

Joe’s new

2 oz gin

¾ oz lemon juice

1/2 oz simple or ginger syrup

3/4 oz creme de mure float

blackberries and lemon wheel for garnish

Build in glass (minus the mure) with crushed ice and stir or swizzle. Top with a little more crushed ice. Pour the mure into a jigger and slowly pour it around the top of the drink, covering as much ground as possible. Let the mure trickle down on it’s own, don’t mix it in. Garnish with the blackberries, lemon wheel, and a straw.

Question 4

Brown Derby

Answer 4

Tom’s

2 oz bourbon whiskey

1 oz grapefruit juice

½ oz honey syrup

½ teaspoon lemon juice - not traditional but helps with balance.

grapefruit peel for garnish - also not traditional, but good.

Combine all ingredients in a shaker and shake for 8-10 seconds. Strain into a chilled coupe or martini glass. Express the oils from the grapefruit peel and add it into the glass.

Question 5

Cosmopolitan

Answer 5

Joe’s

2 oz citrus vodka or traditional vodka

¾ oz Cointreau (sub blue curaçao and turn down cran to 1/2 oz and add 1/2 oz of pineapple for a neon moonlight) (sub watermelon liqueur or any schnapps for that flavor cosmo. Sub Aperol to approach something like the Vanity Fair cocktail.)

¾ oz lime juice

¾ oz cranberry juice (such as Ocean Spray)

1/4 ginger syrup or ¼ oz cane syrup (or 2 barspoons of simple syrup)

Shake for 6-8 seconds and strain into a chilled coupe or martini glass. Express the oils from the orange peel, stir with the peel, and garnish with orange ornament.

Question 6

Caipirinha / Caipiroska

Answer 6

Joe’s

2 oz cachaça (using vodka instead is a Caipiroska)

3 barspoons of raw sugar or two cubes or
1/2 oz simple syrup

half a lime cut into quarters

Muddle sugar and limes. Add cachaça and ice with a couple cubes cracked. Roll and pour back and forth between two rocks glasses then pour into the new one. No garnish.

Question 7

Clover Club and Royal Clover Club

Answer 7

Joe’s

2 oz gin

½ oz dry vermouth

3/4 oz lemon juice

½ oz raspberry or other berry syrup or cordial or 3 raspberries or other berries plus ½ oz simple syrup but preferably berry syrup or shrub, or to taste.

Egg white

(For a Royal Clover Club, replace raspberry syrup with grenadine and the egg white with egg yolk.)
​
Muddle berries with the simple syrup. “Dry shake” without ice first for about 6 seconds. Then add ice and shake again very hard for 8-10 seconds. Strain into a chilled coupe glass, using a fine strainer if you muddled raspberries. Garnish with a raspberry.

Question 8

Corpse Reviver #2

Answer 8

Tom’s

¾ oz gin

¾ oz Lillet Blanc, Cocchi Americano or a 50:50 split of each

¾ oz Cointreau

¾ oz lemon juice

1 dash absinthe

cherry for garnish, optional

Combine ingredients in a shaker. Fill with ice, shake and strain into a chilled coupe or stemmed cocktail glass. Garnish with a cherry, if desired.

Question 9

Daiquiri

Answer 9

Tom’s

2 oz white rum

¾ oz lime juice

¾ oz simple syrup

(For a strawberry daiquiri just muddle one or two strawberries)

lime disc with some flesh on it

Shake for 8-10 seconds and fine strain into a chilled coupe glass. Express the oils of the disc and any juice over the top (shouldn’t be more 4-6 drops), swirl the disc in the glass once to integrate and discard.

Question 10

French 75

Answer 10

Joe’s

1 1/2 gin or cognac (anything from whiskey to tequila works. French 76 is vodka)

3/4 oz lemon (at least try out this recommendation from Mr. Boston. Death & Co. follows suit)

1/2 simple (almost any sweet liqueur works in this place sometimes with help from a barspoon to 1/4 oz simple as well as any other type of syrup, D&Co. uses cane)

Quick shake
Fill it up with champagne
Express lemon peel
Lemon ornament garnish

Question 11

Gimlet

Answer 11

Tom’s

2 oz gin

½ oz lime juice and 2 lime “eighths” (¼ of a lime cut in half)

¾ oz simple syrup

In a shaker, muddle the lime wedges in simple syrup. Add gin, lime juice, and fill with ice. Shake for 8-10 seconds and strain into a rocks glass over fresh ice. Or serve up if you prefer. Garnish with a lime wheel.

Question 12

Modern Hemingway Daiquiri

Answer 12

Tom’s

2 oz white rum

½ oz maraschino

¾ oz lime juice

½ oz grapefruit juice

¼ oz cane syrup (or 2 teaspoons simple syrup)

Combine all ingredients in a shaker, if using raw sugar stir it with the citrus juice for 30 seconds first. Fill with ice and shake for 8-10 seconds and strain into a chilled coupe glass. Express the oils from a grapefruit peel, stir in with peel, and discard.

Question 13

Hot Toddy

Answer 13

Joe’s (no other online recipes come close enough to even mention)

2 oz amber rum, Irish whiskey, or Scotch

1/4 pimento dram or a mix of falernum and the sort

3/4 oz lemon

1/4 oz orange

1/2 oz ginger syrup

1/2 oz cinnamon honey syrup

5 dashes of ango

1 lemon wheel with cloves in the segments

top with boiling hot water
coffee mug or toddy glass

Question 14

Jack Rose / Pan American Clipper

Answer 14

Tom’s

2 oz apple brandy (preferably Laird’s 100 proof)

scant ½ oz lemon juice

scant ½ oz lime juice

¾ oz grenadine

(Add a few dashes of absinthe and you have a Pan-American Clipper)

Combine all ingredients in a shaker and fill with ice. Shake for about 8 seconds and strain into a chilled coupe or martini glass.

Question 15

Mint Julep

Answer 15

Tom’s

2½ oz bourbon

½ oz simple syrup, ginger syrup for a Ginger Julep, scant ½ oz demerara syrup or 3/4 oz pineapple syrup for a Pineapple Julep

10-12 mint leaves

2 mint sprigs for garnish

In a julep cup or rocks glass, muddle the mint leaves with the syrup and whiskey - be careful not to “over-muddle”. Fill 3/4 of the way with crushed ice, or the smallest ice cubes you have.
Stir/swizzle for about one whole minute. The goal is to melt the ice as much as possible while keeping the mint at the bottom. Continue to add more ice as along the way as needed. When finished, top with more crushed ice so it forms a mound above the cup/glass. Garnish with the mint sprigs and serve with short straws.

Question 16

Last Word / Mezcal Last Word (Last of the Oaxacans) / Final Ward

Answer 16

Tom’s

1 oz gin

1 oz Green Chartreuse

1 oz maraschino

½ oz lime juice

½ oz lemon juice

Combine all ingredients in a shaker, fill with ice. Shake for 12 seconds (a bit longer than normal) and strain into a chilled coupe glass. Garnish with a cherry, if desired.

Last of the Oaxacans / Mezcal Last Word

3/4 oz Mezcal

3/4 oz green

3/4 oz maraschino

3/4 oz lime

Final Ward

3/4 oz rye

3/4 oz green

3/4 oz maraschino

3/4 oz lemon

Question 17

LIT

Answer 17

Joe’s

3/4 oz gin

3/4 oz rum (spiced Jamaican, repo tequila, and lime instead of lemon for a spiced tea)

3/4 oz vodka

3/4 oz tequila

3/4 oz Cointreau

3/4 oz lemon

3/4 oz ginger syrup

Shake, strain over rocks in a collins glass, top with a splash of coca cola for color. Lemon wheel garnish.

Bring everything down to half an ounce, add coffee liqueur, omit triple sec, use repo tequila, lime instead of lemon, and replace Coca-Cola with cranberry for a Long Beach Iced Tea.

Omit the gin and tequila and replace with 1 ounce of Tennessee whiskey while bringing the other liquors and syrup down to half an ounce for a Tennessee Iced Tea.

Walk Me Down is basically a LIT where you’re swapping triple sec for blue curacao and coke for sprite

Question 18

Mai Tai

Answer 18

The Pearl

1 oz Plantation Dark

1 oz Plantation White

(might have had 1/2 of Cointreau, play with this vs the dem vs dem plus orange juice)

3/4 oz lime

1/2 orgeat

1/4 dem

Shake and double strain into a rocks glass over crushed ice. Lime wheel and mint sprig garnish.

Tom’s

1 ½ oz aged Jamaican rum like El Dorado 15 or Appleton Signature or Reserve, something dark, nutty, and full bodied (2 oz if not using Smith N Cross or just 1 oz if using a split between rhum agricole and Smith & Cross)

½ oz Smith & Cross rum

optional ½ oz rhum agricole (research strongly indicates that our modern rhum agricole is not what Vic used which is why it’s optional in Tom’s recipe)

½ oz orange curaçao

¾ oz lime juice

½ oz Orgeat Works Latitude 29 Orgeat - or another orgeat (I might up the lime and the orgeat by a quarter ounce each in mine after experimenting)

Combine all ingredients in a shaker. Fill with ice. Shake for 6-8 seconds, or so, and strain into a rocks glass over crushed ice. Garnish with a mint sprig. Additional tiki flair optional, but encouraged.

Question 19

Manhattan, Black Manhattan, Reverse Manhattan, and Reverse Black Manhattan

Answer 19

2 oz rye whiskey - or bourbon

1 oz sweet vermouth for rye - ¾ oz for bourbon

2 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. Garnish with a cherry, if you have one.
A Manhattan is also mighty fine served on the rocks.

For a reverse Manhattan, reverse the ratios.

For a Black Manhattan, sub the vermouth for Averna or an amaro similar to it and split the bitters evenly between orange and angostura.

For a Reverse Black Manhattan, swap and reverse.

Question 20

Margarita

Answer 20

Joe’s

2 oz blanco tequila

3/4 oz Cointreau (sub peach liqueur for a peach margarita)

¾ oz fresh lime juice

1 barspoon-1/4 oz simple syrup - or to taste or 1/2 oz of ginger syrup ( sub 3/4 oz raspberry syrup for a raspberry margarita)

salt for rim, optional

Saline solution optional

Spicy bitters optional

Jalapeño optional

(for a strawberry margarita just muddle two strawberries, omit the Cointreau, and increase the sugar to 3/4)

Question 21

Martinez

Answer 21

Joe’s

1 1/2 aged old Tom gin

1 1/2 oz sweet vermouth

Barspoon of maraschino or curaçao

Dash of ango

Dash of orange

Lemon peel garnish

Question 22

Martini

Answer 22

Gin

2 oz gin

1 oz dry

2 dashes orange bitters

Chill

Up

Lemon ornament

Vodka

2 1/2 oz vodka

1/2 oz dry vermouth

Chill

Up

Lemon ornament

Question 23

Mojito

Answer 23

Joe’s

2 oz white rum

1 oz lime

1 oz simple (sub raspberry syrup or whatever for that flavor mojito)

8-10 mint leaves

Club soda

mint and ango for garnish

slap mint
toss in shaker with everything except soda and ango
Quick shake
add 4 oz of soda into the tin
Dirty Strain
pour in crushed ice
Slap and add 2-3 more mint leaves
stir lightly and briefly to distribute mint
a little more crushed ice if necessary
top with ango
garnish with huge mint bouquet

Question 24

Moscow Mule

Answer 24

Joe’s

2 oz vodka

1 oz ginger syrup

3/4 lime juice

Shake, add soda, collins glass with ice
lime garnish

Or

2 oz vodka
chilled 4-5 oz ginger beer
two lime wedges

In a rocks glass or copper mug, add the vodka and fill with ice. Squeeze in the juice of the two lime wedges and top with ginger beer. Garnish with a lime wheel and ginger candy (if you happen to have them on hand).

Question 25

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

Answer 25

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.

Question 26

Tequila Old Fashioned and Oaxaca Old Fashioned

Answer 26

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.

Question 27

Old Fashioned

Answer 27

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.

Question 28

Paloma

Answer 28

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.

Question 29

Pimm’s Cup / Pimm’s Royale / Pimm’s Rangoon

Answer 29

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.

Question 30

Pisco Sour

Answer 30

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.

Question 31

Sazerac

Answer 31

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.

Question 32

Sidecar

Answer 32

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.

Question 33

Singapore Sling

Answer 33

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.

Question 34

Tom Collins, John Collins, Colonel Collins, and Silver Gin Fizz

Answer 34

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.

Question 35

Vesper

Answer 35

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.

Question 36

Vieux Carre

Answer 36

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

Question 37

Whiskey Sour

Answer 37

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.

Question 38

Between the Sheets

Answer 38

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.

Question 39

Brooklyn

Answer 39

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.

Question 40

Corpse Reviver #1

Answer 40

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.

Question 41

Southside and Southside Fizz

Answer 41

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.

Question 42

Gibson and Dirty Gibson

Answer 42

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.

Question 43

Irish Coffee

Answer 43

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.

Question 44

Mezcal Sazerac

Answer 44

(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.

Question 45

Perfect Manhattan

Answer 45

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

Question 46

50/50 Martini

Answer 46

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.

Question 47

Perfect Martini

Answer 47

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.

Question 48

Dark n’ Stormy

Answer 48

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

Question 49

Milk Punch

Answer 49

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.

Question 50

Old Pal

Answer 50

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.

Question 51

Pink Lady and Pink Lady in Summer

Answer 51

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.

Question 52

Sherry Cobbler

Answer 52

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.

Question 53

Whiskey Smash

Answer 53

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.

Question 54

Trinidad Sour

Answer 54

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.

Question 55

White Russian, Black Russian, and Mudslide

Answer 55

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.

Question 56

Paper Plane

Answer 56

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

Question 57

Classic Dry Martini

Answer 57

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

Question 58

Extra Dry Martini

Answer 58

Gin

3 oz gin

rinse with dry vermouth

2 dashes orange bitters

served up lemon twist

Vodka
Chill
Up
Lemon twist

Question 59

Dirty Martini

Answer 59

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

Question 60

Grasshopper and Flying Grasshopper

Answer 60

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

Question 61

Aperol Spritz

Answer 61

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

Question 62

Boulevardier

Answer 62

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

Question 63

Bay Breeze

Answer 63

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.

Question 64

Cape Codder

Answer 64

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.

Question 65

Fuzzy Navel and Hairy Navel

Answer 65

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.

Question 66

Harvey Wallbanger

Answer 66

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.

Question 67

Screwdriver

Answer 67

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.

Question 68

Garibaldi and Garibaldi Spritz

Answer 68

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.

Question 69

Saltydog and Greyhound (just without the salt rim)

Answer 69

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.

Question 70

Mimosa and The Bunny Mother (the super duper mimosa)

Answer 70

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.

Question 71

Kamikaze

Answer 71

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

Question 72

Kir Royale

Answer 72

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.

Question 73

Shirley Temple

Answer 73

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.

Question 74

Lemon Drop Martini

Answer 74

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

Question 75

Pina Sparkling Lemonade

Answer 75

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

Question 76

Ye Olde Espresso Martini

Answer 76

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.

Question 77

Tequila Sunrise

Answer 77

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.

Question 78

Turquoise Blue

Answer 78

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.

Question 79

Sex on the Beach

Answer 79

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

Question 80

Slippery Nipple and Buttery Nipple

Answer 80

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.

Question 81

Jungle Bird

Answer 81

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.

Question 82

Bamboo

Answer 82

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

Question 83

Brandy Crusta

Answer 83

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

Question 84

Amaretto Sour

Answer 84

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.

Question 85

Americano

Answer 85

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.

Question 86

Penicillin / Moldy Goat Milk

Answer 86

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.

Question 87

Painkiller

Answer 87

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.

Question 88

Champagne Cocktail

Answer 88

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.

Question 89

Bloody Mary

Answer 89

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.

Question 90

B-52

Answer 90

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.

Question 91

Enzoni

Answer 91

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.

Question 92

Raspberry Collins

Answer 92

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.

Question 93

Tommy’s Margarita

Answer 93

Tom Macy

2 oz blanco tequila

¾ oz fresh lime juice

heavy ½ oz light agave syrup

Question 94

Bellini

Answer 94

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.

Question 95

Bitter French

Answer 95

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

Question 96

Champagne Sidecar

Answer 96

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.

Question 97

Constant Gardener

Answer 97

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.

Question 98

Latin Quarter

Answer 98

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.

Question 99

Lucien Gaudin

Answer 99

Tom

2 oz Plymouth Gin

½ oz Campari

½ oz dry vermouth

½ oz Cointreau

orange peel - for garnish

Question 100

Mexican Firing Squad

Answer 100

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.

Question 101

New York Sour

Answer 101

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.

Question 102

Pina Colada

Answer 102

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.

Question 103

White Negroni

Answer 103

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.

Question 104

Hurricane

Answer 104

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.

Question 105

Jardin de Mémé

Answer 105

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

Question 105

Orgasm and Screaming Orgasm

Answer 105

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

Question 106

Zombie

Answer 106

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.

Question 107

Champs Élysées

Answer 107

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

Question 108

Chartreuse Smash

Answer 108

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

Question 109

Diamondback

Answer 109

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

Question 110

Georgia Julep

Answer 110

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.

Question 111

Georgia Smash

Answer 111

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.

Question 112

Green Point

Answer 112

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

Question 113

Queen’s Park Swizzle

Answer 113

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.

Question 114

The Red & The Black

Answer 114

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.

Question 115

Ward Eight and Ward 8 1/2

Answer 115

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.

Question 116

Rye Cocktail (the Manhattan meets the Old Fashioned)

Answer 116

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.

Question 117

Gin Buck

Answer 117

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.

Question 118

French Martini

Answer 118

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

Question 119

Bensonhurst

Answer 119

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

Question 120

Red Red Rose

Answer 120

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.

Question 121

Knickerbocker Special Cocktail

Answer 121

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.

Question 122

Naked & Famous & Naked & Infamous & Spicy Dead Lady

Answer 122

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.

Question 123

Hawaiian Room (with mezcal split)

Answer 123

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

Question 124

Cobra’s Fang

Answer 124

(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

Question 125

Fitzgerald

Answer 125

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

Question 126

Dos Besitos

Answer 126

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.

Question 127

Golden Beautiful

Answer 127

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.

Question 128

Missionary’s Downfall

Answer 128

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.

Question 129

The Pearl of La Paz

Answer 129

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.

Question 130

Sugarhill Gang and Matatlán Gang

Answer 130

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.

Question 131

Perfect Crime and Berry Burglar or Strawberry Smuggler

Answer 131

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.

Question 132

Seersucker

Answer 132

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!

Question 133

Siboney and Trader Vic Grog

Answer 133

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.

Question 134

Mezcal Margarita

Answer 134

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.

Question 135

Mezcal Mule

Answer 135

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.

Question 136

5th & Adams, a Mezcal Cocktail

Answer 136

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.

Question 137

Hey Mambo, A Piña Colada Riff

Answer 137

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.

Question 138

Pirate’s Booty Revanped

Answer 138

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.

Question 139

Yacht Rock

Answer 139

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.

Question 140

Piña Verde / Greenya Colada

Answer 140

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.

Question 141

Blood & Sand

Answer 141

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

Question 142

Mary Pickford Cocktail

Answer 142

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.

Question 143

Air Mail

Answer 143

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.

Question 144

The Jubilee Cocktail

Answer 144

1 1/2 Highclere Castle Gin

1 1/2 Dubbonet

Stir, coupe, top with Champagne, orange twist

Question 145

Rob Roy

Answer 145

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