The 100 Cocktails Flashcards
Describe the Absinthe Drip, its process, and its ritualistic importance
Traditionally proportioned 1:3 or 1:5. The “louche” effect turns the absinthe from its characteristic bright yellow/green/blue to a milky white as iced water is dripped over a sugar cube until the cube dissolved into the drink.
Affinity
This is a perfect manhattan variant. Dash of orange bitters 1/2 oz sweet vermouth 1/2 oz dry vermouth 2 oz scotch *stir and strain into cocktail glass
Alexander
1 oz. gin
1 oz. cream
1 oz. creme de cacao
*shake, double strain into coupe.
Adonis
1.5 oz Fino
1.5 oz sweet vermouth
2 dash orange bitters.
*stir, strain into cocktail glass with a lemon peel garnish.
Aviation
1/4 oz creme de violette 1/2 oz lemon juice 2 tsp luxardo 2 oz. gin *shake, double strain into coupe.
Americano
1.5 oz campari
1.5 oz sweet vermouth
Soda water
Build over rocks in double highball, top with soda. Orange peel for garnish.
Alabazam
A bitters-forward brandy sour. 1 tsp granulated sugar 1 tsp lemon juice 1 tsp angostura 2 tsp cointreau or curacao 2 oz VS cognac. *stir and strain into highball with a lemon peel garnish
Arnaud’s Special
2 dashes orange bitters 1 oz Dubbonet 2 oz. blended scotch *stir, strain over ice in highball. Orange peel garnish. This is Rob Roy's southern cousin.
Bee’s Knees
A gin sour 3/4 oz honey syrup 3/4 oz lemon juice 1 1/2 oz gin Shake and strain into a highball with a lemon wheel.
Bramble
An enhanced gin sour. 1/2 oz simple syrup 3/4 oz creme de mure 3/4 oz lemon juice 1 1/2 oz gin. Shake simple, lemon and gin with crushed ice. Put in glass then drizzle creme de mure over the top. Blackberry/lemon garnish.
Bijou
1 oz gin 1 oz sweet vermouth 1 oz green chartreuse 2 dash orange bitters *Stir, strain into cocktail glass. Lemon expression and cherry garnish.
Blinker - Modern and 1934 edition.
1/4 oz lime juice
1/2 oz raspberry citrate
1 oz grapefruit juice
2 oz rye.
*Shake, double strain in coupe. Fresh berries or lime wheel garnish.
1934 version calls for 2 oz straight rye, 3 oz grapefruit juice, 1 oz grenadine.
Boulevardier
3/4 oz sweet vermouth
3/4 oz campari
1 1/2 oz bourbon
Stir, strain in cocktail glass with an orange peel garnish. This cocktail is historically equal parts of each.
Bloody Mary/Cesar
Bloody Mary mix prep
For prep: 12 oz lemon juice, 12 oz worcestershire, 1 1/2 tsp pepper, 1 1/2 celery salt, 1 tsp tabasco.
2 oz vodka, 1 oz mix, top with tomato or clamato juice in a salted collins glass.
Blue Moon
2 dash orange bitters 1/2 oz dry vermouth 1/2 oz creme de violette 2 oz gin Stir and strain into cocktail glass with a lemon peel garnish.
Champagne Cocktail
Dash bitters onto a sugar cube in bottom of flute and top with sparkling wine. Lemon peel garnish.
Champs-Elysees
1 dash angostura 3/4 oz lemon juice 1/2 oz simple syrup 1/2 oz green chartreuse 1 1/2 oz brandy. *shake, double strain in coupe. Lemon peel/wheel garnish Brandy/sour/cordial
Claridge
A fruit martini variation - 1/4 oz cointreau 1/4 oz apricot liqueur 3/4 oz dry vermouth 2 oz gin. *Stir and strain into cocktail glass with a lemon peel garnish.
Cosmo
Infused vodka sour and a modern classic. 1/4 oz lime juice 3/4 oz cranberry juice 3/4 oz cointreau 1 1/2 oz citrus infused vodka *Shake, double strain into coupe. Lime wheel garnish.
Corn and Oil
3 dashes angostura
3/4 oz Falernum
2 oz. blackstrap rum
Build in highball with a lime wheel garnish.
Caipirinha
1 tbsp granulated sugar
1/2 quartered lime
2 oz cachaca
Muddle in shaker; add crushed ice. Pour into highball.
Corpse Reviver #1
3/4 oz sweet vermouth
3/4 oz calvados
1 1/2 oz cognac
Stir, strain into cocktail glass. No garnish.
Corpse Reviver #2
1 dash absinthe 1 oz lemon juice 1 oz Lillet blanc 1 oz cointreau 1 oz gin Shake, strain in coupe. Flamed orange peel garnish.
Crusta
1 oz cognac
1 oz cointreau
1 oz lemon juice
Stir, strain in sugar rim coupe. Large lemon peel garnish.
Rich, fussy, and obscure. One of New Orlean’s first calling card cocktails, predating the Sazerac. It is basically a sour type drink served in a fancy way, as David Embury put it. It first appears in print as the Brandy Crusta in Jerry Thomas’ 1862 Bartender’s Guide.
Originally mixed in the 1850s by italian bartender Joseph Santini. This cocktail is significant because it was one of the first to introduce the idea of complex presentation and garnish and also one of the first to incorporate a good amount of citrus. Brandy is the flag bearer for this drink but it was originally interchangable - whiskey, gin, brandy, etc. The garnish makes this drink notable - it calls for a long strip of lemon along the inside rim of a flute, just peeking over the edge, and a sugar rim (the first cocktail to call for that). The recipe was also unorthodox for the time - it called for a squeeze of lemon which was very unusual for this point in time. It also called for fine cognac. This was an epicure’s drink.
Brown Derby
1/2 oz honey syrup
1 oz grapefruit
1 oz bourbon.
Shake, double strain in Coupe.
Daiquiri
1 1/2 oz rum
3/4 oz lime juice
3/4 oz simple syrup. Shake, double strain in chilled coupe. Lime wheel garnish.
Dark ‘n’ Stormy
The recipe is legally protected by Gosling’s - in that form it calls for 1 1/2 or 2 oz Gosling’s Black Seal rum, 4 -5 oz ginger beer, lime. In a collins glass with cubed ice. Float rum over a the ginger beer and lime.
El Presidente - both versions
1.5 oz Rhum Agricole
1.5 oz Dolin Blanc
1 tsp Clement Creole Shrub
1/2 tsp Grenadine
Stir, strain into coupe with orange peel and cherry for garnish.
**Alt - 1 1/2 oz gold rum, 3/4 oz dry vermouth, 1/4 oz orange curaçao, 1/2 teaspoon grenadine.
El Diablo
1 1/2 oz reposado tequila 1/2 oz creme de cassis 1/2 oz lime juice Ginger beer Combine tequila and lime in shaker. Double strain over rocks into collins. Top with ginger beer. Float cassis. Mint garnish.
The French Martini - both versions
French Cocktail 2 oz vodka 1 oz fillet blanc 1 dash orange bitters Stir, strain into cocktail glass. Flamed orange peel garnish.
Not to be confused with the French Martini from Pravda and Balthazar - the key ingredient that makes the cocktail “French” is its use of Chambord.
2 oz vodka, 3/4 oz pineapple juice, 1/2 oz chambord.
Fizz
3/4 lime juice
3/4 simple syrup
1 1/2 oz spirit, soda water
Dry shake, shake, double strain into collins. Top with soda water.
Simple variations on the fizz include - Silver Fizz (egg white), Golden Fizz (egg yolk), Royal Fizz (whole egg), Diamond Fizz (wine instead of water aka French 75), Green fizz (dash of green creme de menthe), purple fizz (sub sloe gin and grapefruit juice for gin/lemon)
French 75
A Tom Collins with sparkling wine. Sparkling wine 3/4 simple syrup 3/4 lemon juice 1 1/2 oz gin. Shake and double strain into sugar rimmed flute. Top with sparkling wine and garnish with lemon peel.
Gimlet
2 1/4 oz gin
1/2 oz lime cordial
1/4 oz lime juice. Shake, double strain UP or on rocks. Lime wheel garnish.
GIbson
2 oz gin
1 oz dry vermouth
1 dash orange bitters
Stir, strain in cocktail glass. Cocktail onion garnish.
Cobbler
[from Punch: 3 1/2 oz Amontillado, 1/2 oz simple syrup, 2 or 3 orange slices. Muddle the sugar and orange slices in a tin. Add sherry and ice, shake. Strain into collins filled with crushed ice. Garnish with a lemon wheel, seasonal berries, mint, and a straw]
any mixture of spirit, sugar, crushed ice, and fruit.
* Half Court Cobbler from Dan Greenbaum via Punch: 2 1/2 oz amontillado, 1/2 oz cyan, 1/2 oz honey syrup, 1 orange half wheel, 1 large lemon wedge. Muddle citrus with honey syrup in a collins. Add sherry, cyan and crushed ice. Swizzle. Garnish with an orange and lemon wheel.
G&T
Classic AF
Another mix stemming from the British Army’s need to treat disease by mixing something with booze
Green Point
Rye/Booze/Cordial - variant of the Manhattan/Brooklyn
2 oz Rye
1/2 oz punt e mes
1/2 oz yellow chartreuse
1 dash angostura – 1 dash orange bitters. Served in coupe, lemon twist.
Created in 2006 by Micheal McIlroy for Milk & Honey. Named after the neighborhood in NYC
Hanky Panky
1/4 oz Fernet Branca – 1.5 oz Gin – 1.5oz Sweet Vermouth
Stir; strain into cocktail glass with lemon peel. Basically a sweet martini with a layer of amaro.
Hot Buttered Rum
For the batter:
4 sticks of butter, 1 cup brown sugar, 1 cup baker’s sugar, 12 cloves, 1 tsp nutmeg, 1 tsp cinnamon, 1/2 tsp salt. Mix at room temp - divide into ice cube trays (wtf?)
2 oz meyer’s rum– 1/2 oz demerara– 1 tbsp batter. Combine in heated shaker, pour into heated 6 oz mug
Hurricane
2 oz Gosling’s black seal rum
1 oz lemon
1 oz passion fruit
Build in Hurricane glass. Swizzle - orange slice and cherry garnish.
Improved Holland Cocktail
2 bar spoon maraschino or curacao 1 bar spoon rich syrup 2-3 dashes Ango 2 1/2 oz Genever Stir, strain in coupe. Lemon peel garnish.
Dates to the 1800s. It follows the original definition of a cocktail - a blend of spirit, sugar, water, bitters. Basically, a gin Old Fashioned. Add the modifier (curaçao or maraschino) and it is now “improved”. The use of Genever gives the cocktail its current name. The recipe appears in Jerry Thomas’ Bar-Tender’s Guide in 1876.
Irish Coffee
1/2 oz demerara
1 oz Jameson
1 double shot espresso
Build in heated Georgian glass with hot water and top with heavy cream.
Julep
5 to 6 mint leaves
1/2 oz simple syrup
2 oz bourbon
Build/muddle in Julep tin. Add crushed ice. Garnish with mint sprig.
Jack Rose
1/2 oz grenadine
1/2 oz lime juice (or lemon, depending who you ask)
1 1/2 oz Applejack
This is a New Jersey cocktail through and through. The American apple brandy base, applejack aka Jersey Lightning, is one of the country’s oldest continuously-produced spirits and Laird’s in NJ is Distillery #1 and its largest producer to this day.
Japanese
3 dashes Angostura
2 tsp Orgeat
2 1/2 oz cognac
Stir in mixing glass; strain into cocktail glass with lemon peel garnish.
Kangaroo
2 1/2 oz vodka
1/2 oz dry vermouth
1 dash orange bitters
Martini variant
Last Word
3/4 Luxardo
3/4 Green Chartreuse
3/4 Lime juice
3/4 gin
Shake, strain into coupe with a cherry garnish.
Sweet citrus kick with a little bite- basically a sour at heart.
Lucien Gaudin
NEGRONI VARIANT 1/2 Campari 1/2 Dry Vermouth 1/2 Cointreau 1 1/2 Gin *Stir, strain into cocktail glass with orange expression/garnish.
Martinez
1 dash aromatic bitters 1 barspoon Luxardo 3/4 oz sweet vermouth 2 oz gin Stir; strain into coupe with lemon expression/garnish. Martini variant/precursor.
Martini
2 oz gin
1 oz dry vermouth
2 dash orange bitters
Stir; strain into cocktail glass with lemon garnish.
Margarita
1/4 oz agave 3/4 oz lime juice 3/4 oz cointreau 1 1/2 oz Tequila Shake; strain over rocks. Lime wheel/ salt rim garnish.
Maid
Gin/Herb Sour 2 thin cucumber slices 5 mint leaves 3/4 oz simple syrup 1 oz lime juice 2 oz gin Shake; strain over rocks. Cucumber and mint for garnish.
Mai Tai
Tiki rum sour. 1/4 oz rich syrup 1/4 oz orgeat 1/2 oz curacao OR Creole Shrubb 3/4 oz lime juice 1 oz smith & cross 1 oz flor de cana 7yr rum Dry shake; pour over crushed ice. Lime garnish - mint/umbrella optional
Manhattan
2 oz Rye
1 oz sweet vermouth
2 dash bitters
Stir - strain over rock or up. Lemon expression - discard peel. Cherry garnish.
Millionaire
A very extra whiskey sour. 1 egg white 1 dash orange bitters 1 dash absinthe 1/4 oz rich syrup 1/4 oz grenadine 1/4 oz lemon 1/2 oz cointreau 1 1/2 oz rye Dry shake; shake and double strain into coupe. No garnish.
Milk Punch
1 tsp granulated sugar 4 oz milk 1 oz brandy 1 oz rum Shake; double strain into chilled high ball with no ice. Nutmeg garnish.
Moscow Mule
1 1/2 oz vodka
Ginger beer
Lime wheel/mint sprig garnish in proper copper mug.
Mojito
6 - 8 mint leaves 1/2 lime (quartered) 1 oz simple syrup 1 1/2 oz white rum Muddle in shaker; add crushed ice. Brief shake. Pour into collins - mint sprig garnish.
Mexican Firing Squad
1 dash angostura 1/2 oz lime juice 1/2 oz grenadine 1 1/2 oz tequila Brief shake on crushed; lime/cherry garnish.
Navy Grog
3/4 oz honey syrup 3/4 oz lime juice 3/4 oz grapefruit juice 1 oz Gold Rum 1 oz White Rum 1 oz Dark Rum Brief shake on crushed; pour into double rocks glass. Mint sprig garnish.
Negroni
1 oz Gin
1 oz Campari
1 oz Sweet Vermouth
Stir - orange expression/garnish.
Old Fashioned
2-3 dashes bitters
Sugar Cube
2 oz whiskey
Oaxacan Old Fashioned
2 dash Angostura 1/4 oz agave 1 oz tequila 1 oz mezcal Build in rocks glass; orange expression/garnish
Pegu Club
Gin Sour/Daisy 1 dash orange bitters 1 dash angostura 3/4 oz lime juice 3/4 oz cointreau 2 oz gin Shake; double strain into coupe. Lime wheel garnish.
Paloma
Tequila Sour/Long drink 1 dash salt tincture OR pinch salt 3/4 oz lime juice 1 oz agave 1 1/2 oz grapefruit 2 oz tequila Perlini - pour into collins with a lime wedge.
Penicillin
Modern Classic - Scotch/Ginger Sour 1/4 oz laphroiag 1/4 oz ginger juice 1/2 oz lemon juice 1/2 oz honey syrup 2 oz blended scotch Shake; double strain into coupe. No garnish.
Pimm’s Cup
Cordial/Long Drink/Fruit 2 dash Angostura 1/4 oz lemon 2 oz Pimm's #1 Ginger beer Build in collins over ice; garnish with cucumber, berries, mint.
Pisco Sour
Brandy Sour/Egg 3/4 oz lime juice 3/4 oz simple 1 1/2 oz pisco 1 egg white Dry shake; Shake and strain into coupe with that fancy bitters garnish
Pina Colada
3/4 oz Coco Lopez 1 oz lime juice 2 oz pineapple juice 2 oz aged rum (flor de cana) Shake over crushed; pour into tiki glass. Umbrella with heavy garnish.
Painkiller
1 1/2 oz pineapple juice 1 oz orange juice 1 oz Coco Lopez 2 1/2 Myer's Rum Shake over crushed; pour into tiki glass. Nutmeg garnish. Umbrella, orange slice, etc.
Queen’s Park Swizzle
Rum & Herb Sour/Mojito Variation
3/4 oz simple syrup
3/4 oz lime juice
1 1/2 oz Rum (el Dorado 5 yr)
Build/swizzle in Collins with crushed. 6 to 8 dashes of angostura as a float. Mint garnish.
Ramos Gin Fizz
2 dash orange flower water dash vanilla extract 1 egg white 1/2 oz lemon juice 1/2 oz lime juice 1/2 oz simple 1 oz cream 1 1/2 oz gin Dry shake; shake with 2 to 3 cubes until the cubes are dissolved. Pour into collins with no ice. Top with soda.
Red Hook
1/2 oz luxardo maraschino
1/2 oz punt e mes
2 oz rye
Stir; strain into cocktail glass with cherry garnish.
Rickey
Long sour sans sweetener 1/2 oz lime 1 1/2 oz gin or bourbon Soda. Build in collins Lime garnish
Rob Roy
Manhattan variant. 1 dash angostura 1 oz sweet vermouth 2 oz blended Scotch Stir; strain into cocktail glass. Cherry garnish.
Rusty Nail
1 1/2 oz blended Scotch
3/4 oz Drambuie
Build in highball over ice
Sazerac
3-4 dashes peychaud's 1/4 oz simple syrup 2 oz Rye Absinthe Rinse Chill rocks glass; stir all of the above. Lemon expression - discard peel optional
Sidecar
Brandy Sour/Lemon Drop sub Brandy 3/4 oz cointreau 3/4 oz lemon juice 1 1/2 oz brandy Sugar rim; shake; lemon wheel garnish
Singapore Sling
1 dash Angostura 1/4 oz benedictine 1/4 oz cointreau 1/2 oz cherry heering 1/2 oz lime juice 1 oz gin Dry shake; pour over crushed in tiki mug. Pineapple/cherry garnish
Straits Sling
Gin Cordial/Long Drink 2 dashes orange bitters 2 dashes angostura bitters 3/4 oz lemon juice 1/2 oz benedictine 1/2 oz cherry liqueur or kirsch 2 oz dry gin Goes over crushed ice - top with soda water
Whiskey Skin
Hot whiskey punch.
stir 2 barspoons sugar in 3 oz boiling water.
1 1/2 single malt Scotch
What is a smash?
A julep is a smash; but not all smashes are juleps. A smash generally includes….. spirit, sweetener, herb, seasonal fruit, ice. From there you can do anything you want with it.
Southside
Gin Sour/Long Drink
A Tom Collins with mint
5-6 mint leaves 3/4 oz lemon juice 3/4 oz soda 1 1/2 oz gin Shake; double strain into collins with ice. Top with soda water; mint sprig garnish.
Seelbach Cocktail
7 dash Peychaud's 7 dash Angostura 1/2 oz Cointreau 1 1/2 oz bourbon Stir; strain into flute. Top with sparkling wine.
Sex on the Beach
1 oz orange 1 oz cranberry 1/2 oz peach schnapp's 1 1/2 oz vodka Shake; double strain into collins. Orange/cherry garnish.
Stinger
Brandy cordial digestif
3/4 oz Creme de Menthe
2 oz Brandy
Shake; double strain into coupe
Tom Collins
3/4 oz lemon
3/4 oz simple syrup
1 1/2 gin
Shake; strain into collins. Add water. Lemon wedge and cherry garnish.
Tale Spin
Rinse the glass with campari. 1 oz sweet vermouth 1 oz green chartreuse 1 oz gin Stir; strain into cocktail glass.
Toronto
1 dash Angostura 1/4 oz simple syrup 1/4 oz fernet 2 oz Rye Stir; strain into cocktail glass with orange peel expression/garnish
Toddy
1/4 oz lemon juice
1/2 oz honey syrup
1 1/2 oz bourbon
Heat in shaker tin. Pour into coffee mug; studded clove lemon garnish.
Ti Punch
Basically a Martinique Old Fashioned 1 tsp rich syrup 1/4 oz lime 2 oz Rhum Agricole Build in highball - lime garnish
Tipperary
1/2 oz green chartreuse
3/4 oz sweet vermouth
2 oz Irish whiskey
Stir; strain into cocktail glass. Lemon garnish.
Three dots and a Dash
3 dash Angostura 1/4 oz allspice dram 1/2 oz rich honey 1/2 oz falernum 1/2 oz curacao 1 oz lime juice 1 oz Demerara Rum 1 oz Rhum Agricole. Shake with crushed; Tiki mug with pineapple leaves, three dots and a dash garnish
Twentieth Century
Improved sour/gin cordial 1/2 oz creme de caco 3/4 oz lemon juice 3/4 oz lillet blanc 1 1/2 oz gin Shake; double strain into cocktail coupe. Lemon expression/garnish.
Vesper
1 dash orange bitters 1/2 oz lillet 1 oz vodka 2 oz gin Stir; strain into cocktail glass. Lemon garnish.
Vieux Carre
Manhattan variation 2 dash angostura 2 dash peychauds 1 tsp benedictine 1 oz sweet vermouth 1 oz brandy 1 oz rye Stir; strain over rock in highball. Lemon peel garnish.
White Lady
Gin sour 3/4 oz lemon 3/4 oz cointreau 1 1/2 oz gin Shake; double strain in coupe. Lemon garnish. Egg white usage optional.
Whiskey Sour
1 egg white 3/4 oz lemon juice 3/4 oz simple syrup 1 1/2 oz whiskey Dry shake; shake. Strain into highball over ice. Cherry garnish.
Widow’s Kiss
After dinner brandy/cordial 2 dash angostura 1/2 oz benedictine 1/2 oz yellow chartreuse 1 1/2 oz calvados Stir; strain into cocktail glass. No garnish.
Zombie
1 dash angostura 1 dash absinthe 1 tsp grenadine 1/2 oz falernum 1/2 oz Don's mix 3/4 oz lime juice 1 oz 151 Rum 1 oz Golden Rum 1 oz Jamaican rum Build/swizzle in collins. Mint sprig garnish.
