The Classroom Flashcards
Flammin’ Galah
20 mls Pineapple syrup
20 mls Yuzu lemon juice
45 mls 666 Butter Vodka
15 mls St Germain
METHOD: SHAKE, POUR OVER ICE.
TOP W/ MERINGUE
TORCH AND GARNISH W/ FAIRY
FLOSS
GLASS: GOBLET
Grandma’s Gibson
10 ml pickled onion brine
10 ml cocci blanco
50 ml tanquery 10
METHOD: STIR
GLASS: MARTINI
GARNISH: PICKLED ONIONS
Bad Apple
5 mls Lime juice
15 mls Apple juice
15 mls Pomme verte Monin
50 mls Elyx vodka
METHOD: SHAKE & DBL STRAIN
GLASS: MARTINI
GARNISH: CINNAMON 1/2 RIM
Pisco Sour
Egg white Passion fruit 15 mls St Germain 20 mls Vanilla sugar syrup 20 mls Lemon juice 45 mls Plum Pisco
METHOD: SHAKE & DBL STRAIN
GLASS: COUPETTE
GARNISH: FLAME BITTERS
Femme Fatale
Egg white 2 Dashes femme bitter 10 mls Vanilla sugar syrup 10 mls Lillet Rouge 10 mls Mozart dry white 20 mls Lemon juice 40 mls Disaronno
METHOD: SHAKE & STRAIN
GLASS: BRANDY BALLOON
GARNISH: CHOCOLATE SHAVINGS
CHERRY BOMB FOG
Don juan’s Garden
8-10 Mint leaves 10 mls Agave syrup 15 mls Curacao 20 mls Aloe vera juice 20 mls Lime juice 45 mls Herradura Plata
METHOD: SHAKE & POUR
GLASS: HERRADURA CLAY POT
GARNISH: MINT SPRIG
GRIND OF SALT
Exchange Student
10 ml Passionfruit 10 mls Frangelico 15 mls Yuzu lemon juice 20 mls Gin 30 mlx Apple juice 30 mlx Yellow Chartreuse
METHOD: SHAKE & DBL STRAIN
GLASS: COUPETTE
GARNISH: EDIBLE FLOWER
LN2 Espresso Martini
10 mls Illyliquear 10 mls Mozart dark 15 mls Vanilla sugar syrup 30 mlx Fresh coffee 35 mls Ketel one citreon
METHOD: SHAKE AND DBLE STRAIN
GLASS: MARTINI
GARNISH: LN2
DRY SHERRY CREAM
CHOCOLATE DUST
SPOON
Smoked Rob Roy
2 dashes Whisky Barrel Aged Bitters
20 mls Cocci Torino
50 mls 18 Chivas Regal
METHOD: STIR OVER HAND CUT ICE
GLASS: DBL OLD FASHIONED
GARNISH: SMOKE IN LUNCHBOX
Barrel Aged Sazerac
Sugar cube
60 mls Sazerac mix
METHOD: SLOW DRIP OVER SUGAR CUBE
STIR W/ICE
STRAIN
GLASS: DBL OLD FASHIONED
GARNISH: LEMON TWIST
