The Van Version Flashcards
Aviation
Joe’s new
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.
Joe’s old
2 oz gin
½ oz maraschino
¾ oz lemon juice
2 barspoons creme de violette
barspoon simple syrup
cherry for garnish
Combine all ingredients in a shaker, fill with ice. Shake for 8-10 seconds and strain into a chilled coupe glass. Garnish with the cherry.
For me, this is too much maraschino and not enough anything else. Still a good cocktail but not great. Sweeter than other versions of the drink and also colorless. It tastes like so many prohibition era maraschino forward drinks the least it can be is fun and colorful, but it’s not. It’s boring.
Mr. Boston
2 Ounce(s) Gin
1/4 Ounce(s) Maraschino liqueur
1/4 Ounce(s) Fresh lemon juice
crème de violette or Crème Yvette (optional)
Fresh or maraschino cherry
Shake with ice and strain into chilled cocktail glass. Garnish with cherry. Serve in a Cocktail Glass.
Tom’s
2 oz gin
¾ oz lemon juice
½ oz maraschino
¼ oz simple syrup
scant teaspoon creme de violette
cherry for garnish
Combine all ingredients in a shaker, fill with ice. Shake for 8-10 seconds and strain into a chilled coupe glass. Garnish with the cherry.
Ace’s
Same as above but sub 1/4 oz of bitter truth violet liqueur for the teaspoon of creme de violette
Marilou’s
Same as Tom’s but no sugar and yes Marilou uses a barspoon like Tom, but, like Ace, it’s Bitter Truth’s Violet Liqueur specifically.
Imbibe
2 oz. London dry gin
¾ oz. fresh lemon juice
1 barspoon maraschino liqueur
1 barspoon crème de violette
¼ oz. simple syrup (1:1)
Garnish: Amarena or Marasca cherry
Shake all of the ingredients with ice, double strain into a chilled glass, then garnish.
With this one there won’t be enough color or sweet. It’s going to be very sour and it won’t look good. Gin sour with a wee bit of flower aroma.
Punch
2 ounces gin
1/4 ounce maraschino liqueur (preferably Luxardo)
1/2 ounce lemon juice
1/4 ounce crème de violette (or 1/4 ounce simple syrup)
Add all ingredients to a cocktail shaker.
Fill shaker with ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a brandied cherry.
Tom’s and the original Joe’s version is sweeter than this version. This version is very tart and sour but it has a better color to it. Good cocktail, not great.
Liquor
2 ounces gin
1/2 ounce maraschino liqueur
1/4 ounce creme de violette
3/4 ounce lemon juice, freshly squeezed
Add the gin, maraschino liqueur, creme de violette and lemon juice to a shaker with ice and shake until well-chilled.
Strain into a cocktail glass.
Garnish with a brandied cherry.
Liquor vs Death & Co. Death & Co. wins. The Plymouth Gin is just better, just less harsh. Maybe the lesser amount of creme de violette also contributes to that. Heather says the Liquor version is way more harsh, bitter, and abrasive. And with the Death & Co. version, I didn’t use Yvette, I used violet. The Death & Co. version is a low level great cocktail. The Liquor version is a low level good cocktail.
Bevvy
2 oz gin
0.5 oz maraschino liqueur
0.75 oz lemon juice
0.25 oz crème de violette
Add the gin, maraschino liqueur, crème de violette, and lemon juice to a cocktail shaker and shake until chilled, about 30 seconds.
Strain into a cocktail glass, garnish with a cherry (optional), and serve.
A Couple Cooks
2 ounces gin
¾ ounce fresh lemon juice
½ ounce Maraschino liqueur
½ ounce crème de violette
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.
Of course this one has the best color of all. It has more of a harshness to it that the leg up maraschino ones don’t. The violette in large quantities is quite bracing on its own. I think I’ll add a barspoon of simple and cut the violette to just a scant 1/2 oz.
Death & Co
2 oz Plymouth gin
1/2 oz Luxardo maraschino liqueur
1/2 teaspoon crème yvette (or violet)
3/4 oz lemon
1/4 simple
Shake with ice, strain into a coupe. Garnish with cherry.
Liquor vs Death & Co. Death & Co. wins. The Plymouth Gin is just better, just less harsh. Maybe the lesser amount of creme de violette also contributes to that. Heather says the Liquor version is way more harsh, bitter, and abrasive. And with the Death & Co. version, I didn’t use Yvette, I used violet. The Death & Co. version is a low level great cocktail. The Liquor version is a low level good cocktail.
Bee’s Knees
Try the couple cooks version
Tom’s
2 oz gin
¾ oz lemon juice
¾ oz honey syrup
Shake and serve straight up.
For the Bee Sting Cocktail, add 1/2 oz Ancho Reyes original or Verde
Ace’s:
Same except double strain of course
Marilou’s:
Same. Nick & Nora
Mr. Boston
2 Ounce(s) Gin
1/2 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Honey Syrup
Shake with ice and strain into chilled champagne coupe. Serve in a Champagne Coupe.
Joe’s:
Same
Imbibe
1½ OZ. GIN
1 TSP. HONEY
1 TSP. FRESH LEMON JUICE
GARNISH:
LEMON TWIST
Combine all ingredients in a shaker with ice. Shake, strain into a chilled glass and garnish.
Punch
2 ounces gin
3/4 ounce lemon juice
3/4 ounce honey syrup (2:1, honey: water, see Editor’s Note)
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a lemon peel or lemon wheel.
EDITOR’S NOTE
To make honey syrup, combine 2 parts honey with 1 part hot water in a jar or bowl. Shake or stir to dissolve.
Liquor
2 ounces gin
3/4 ounce lemon juice, freshly squeezed
1/2 ounce honey syrup
Add the gin, lemon juice and honey syrup into a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Garnish with a lemon twist.
Bevvy
2 oz gin
0.5 oz honey syrup (1:1)
0.75 oz fresh lemon juice
Add all ingredients (except garnish) to a cocktail shaker with ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a lemon twist and serve.
A Couple Cooks
2 ounces (4 tablespoons) gin
1 ounce (2 tablespoons) fresh lemon juice*
¾ ounce (1 ½ tablespoons) honey syrup
Add the gin, lemon juice, and honey syrup to a cocktail shaker. Fill with a handful of ice and shake until very cold.
Strain the drink into a cocktail glass. Garnish with a lemon twist.
Death & Co
2 oz Tanqueray
3/4 oz lemon
3/4 oz honey syrup
3 drops of Scrappy’s Lavender Bitters
Shake and strain into a coupe. Garnish with a cherry.
Bramble
Joe’s new
2 oz gin
¾ oz lemon juice
1/2 oz ginger syrup or simple
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.
I have a feeling the increased amount of mure is going to stand up quite well to that gin and lemon.
Joe’s old
2 oz gin
¾ oz lemon juice
1/2 oz ginger syrup or simple
1/2 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.
One of the most refreshing classics. It’s a low end great cocktail. I haven’t yet tried it with ginger syrup. I’ll take a cue from a couple cooks and Imbibe and increase the mure to 3/4.
Mr. Boston
2 Ounce(s) Gin
1 Ounce(s) Fresh lemon juice
2 Teaspoon(s) Simple Syrup
1/2 Ounce(s) Creme de Mure
1 Blackberry and lemon wheel, skewered together
Add the gin, lemon juice and simple syrup in a shaker with ice and shake. Fine-strain into an Old Fashioned glass over crushed ice. Lace over top with the creme de mure. Garnish with a lemon half-wheel and a fresh blackberry. Serve in an Old-Fashioned Glass.
Tom’s
2 oz gin
¾ oz lemon juice
¾ oz simple syrup
¼ oz creme de mure
blackberries for garnish
Combine the gin, lemon and simple syrup in a frozen rocks glass. Fill with crushed ice and stir, or just plunge the spoon to the bottom of the glass 5 or 6 times while twisting it. It doesn’t need much. 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 and a straw.
Ace’s
Same except only 1/2 oz of simple, a lemon slice garnish rather than blackberries, funky highball rather than rocks glass, and without the fine technique
Marilou’s
Same as Ace except rocks glass
Imbibe
1½ OZ. GIN
¾ OZ. FRESH LEMON JUICE
½ OZ. SIMPLE SYRUP (1:1)
¾ OZ. CRÈME DE MURE
GARNISH:
LEMON WHEEL, FRESH BLACKBERRY
Fill a rocks glass with crushed ice and add the first 3 ingredients; stir to combine. Add more crushed ice if needed and carefully drizzle the crèm
PUNCH
2 ounces gin
3/4 ounce lemon juice
1/4 ounce simple syrup (1:1, sugar:water)
1/2 ounce crème de mûre
Garnish: blackberries and lemon wheel
Add gin, lemon juice and simple syrup to a cocktail shaker.
Add ice and shake until chilled.
Strain over crushed ice into a rocks glass.
Drizzle crème de mûre over top, and garnish with blackberries and lemon wheel.
Liquor.com
2 ounces gin
1 ounce lemon juice, freshly squeezed
2 teaspoons simple syrup
1/2 ounce creme de mure
Add the gin, lemon juice and simple syrup into a shaker with ice and shake until well-chilled.
Fine-strain into an Old Fashioned glass over crushed ice.
Slowly pour the creme de mure over the top of the drink
Garnish with a lemon half-wheel and a fresh blackberry.
Experiment between 1/4, 1/2, and 3/4 simple
A Couple Cooks
2 ounces gin
¾ ounce lemon juice
½ ounce simple syrup
¾ ounce Creme de Mure*
Crushed ice, for serving
Add crushed ice to a lowball glass.
Add the gin, lemon juice and simple syrup to a cocktail shaker. Fill it with ice and shake until cold.
Strain the drink into the glass with crushed ice. Drizzle the creme de mure over crushed ice. Garnish with a lemon slice and afresh blackberry.
Brown Derby
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.
Ace’s:
3/4 oz of honey rather than the 1/2 oz of honey syrup, no lemon juice, double strain, and grapefruit twist rather than peel
Marilou’s:
Same as Ace
Joe’s:
Tom’s
Imbibe
2 OZ. BOURBON
1 OZ. GRAPEFRUIT JUICE
½ OZ. RICH HONEY SYRUP (3:1)
Shake ingredients with ice until chilled, then strain into a chilled glass.
Punch
1 1/2 ounces bourbon
3/4 ounce grapefruit juice
3/4 ounce honey syrup (2:1, honey:water)
Garnish: grapefruit twist
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe glass.
Garnish with a grapefruit twist.
Bevvy
1.5 oz bourbon
0.75 oz grapefruit juice
0.5 oz honey syrup
Honey syrup: mix two parts honey with one part honey water; allow to cool.
Shake bourbon, grapefruit, and honey syrup with ice, then strain into a cocktail glass.
A Couple Cooks
3 ounces (6 tablespoons) bourbon whiskey
1 ½ ounces (3 tablespoons) fresh squeezed grapefruit juice*
¾ ounce (1 ½ tablespoons) honey syrup
For the garnish: grapefruit slice (optional)
Add the bourbon, grapefruit juice, and honey syrup to a cocktail shaker. Fill it with ice and shake it until cold.
Strain into a cocktail glass. If desired, garnish with a grapefruit slice.
Brown Derby
2 oz Elijah Craig 12 yr bourbon
1 oz grapefruit juice
1 teaspoon lemon juice
1/2 oz acacia honey syrup
shake. strain. coupe. grapefruit twist garnish.
Cosmopolitan / Neon Moonlight / Watermelon etc Cosmo
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.
Tom’s
2 oz citrus vodka or traditional vodka
¾ oz Cointreau
¾ oz lime juice
¾ oz cranberry juice (such as Ocean Spray)
¼ oz cane syrup (or 2 teaspoons simple syrup)
Combine all ingredients in a shaker. Fill with ice, 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.
Ace’s:
1 1/2 oz vodka, only 1/2 oz cranberry juice, 1/4 oz simple
Marilou’s:
2 oz vodka
3/4 oz cointreau/combier
1/2 oz lime
scant 1/2 oz cranberry juice
Shake and strain
Flamed orange peel is optional
nick & nora
Mr. Boston
1 1/2 Ounce(s) Vodka
1/2 Ounce(s) Fresh Lime Juice
1/2 Ounce(s) Triple Sec
1/2 Ounce(s) Cranberry Juice
Shake well with ice and strain into chilled cocktail glass. Garnish with lime wheel. Serve in a Cocktail Glass.
Punch
1 1/2 ounces citron vodka (preferably Absolut Citron)
3/4 ounce Cointreau
3/4 ounce lime juice
3/4 ounce cranberry cocktail, such as Ocean Spray
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a lemon twist.
EDITOR’S NOTE
Despite common pop culture associations, the original Cosmopolitan is a rather dry cocktail. The recipe can be tweaked with other orange liqueurs such as Combier, which will result in a slightly sweeter recipe. Or, ditch the cranberry cocktail for natural, tart cranberry juice.
Liquor
1 1/2 ounces citrus vodka
1 ounce Cointreau
1/2 ounce lime juice, freshly squeezed
1/4 ounce cranberry juice
Garnish: lime wedge
Add the vodka, Cointreau, lime juice and cranberry juice to a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Garnish with a lime wedge.
Cold Glass
1½ oz citrus vodka (Absolut Citron)
¾ oz cranberry juice (Ocean Spray)
½ oz triple sec (Cointreau)
½ oz fresh lime juice
Shake with ice until very cold; double strain into a chilled cocktail glass. Garnish with lime wedge or twist.
Bevvy
1.5 oz citrus-flavored vodka
0.75 oz Cointreau
0.75 oz fresh lime juice
0.75 oz cranberry juice
Orange or lemon twist for garnish
Cocktail Glass
Add vodka, Cointreau, fresh lime juice, and cranberry juice to a cocktail shaker with ice and shake until chilled.
Strain into a chilled cocktail glass.
Garnish with an orange or lemon twist and serve.
A Couple Cooks
1 ounce (2 tablespoons) vodka or citron vodka*
1 ounce (2 tablespoons) 100% cranberry juice (do not use sweetened!)
½ ounce (1 tablespoon) Cointreau
½ ounce (1 tablespoon) lemon juice
1 lime wedge
1 teaspoon simple syrup or maple syrup**
For the garnish: lime wheel (optional)
Place the vodka, cranberry juice, Cointreau, lemon juice, and syrup in a cocktail shaker with ice. Shake 15 seconds until cold. Strain the liquid into a martini glass.
Squeeze with the lime wedge and serve, garnished with a lime wheel if desired.
Mybartender
1 ½ Ounces Vodka
1 Ounce Cointreau
1 Splash Cranberry Juice
½ Ounce Fresh squeezed lime juice
1 Lime wedge Garnish
Start by chilling your Martini glass
Next, build your drink by combining the spirits and the juices in an ice-filled cocktail shaker and shake vigorously
Strain your cocktail into the chilled glass
Garnish with lime
Sip, enjoy, and repeat
Caipirinha / Caipiroska
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.
Mr. Boston
1 Whole lime, cut into quarters
1/2 Ounce(s) Simple Syrup
2 Ounce(s) Cachaca
Muddle lime and syrup in old-fashioned glass. Add cachaça and stir. Fill with ice and stir again. Serve in an Old-Fashioned Glass.
Tom’s
2 oz cachaça
¾ oz simple syrup
half a lime cut into quarters
In a sturdy rocks glass, muddle the limes in the simple syrup. Don’t worry about extracting every drop of juice, just be sure hit each piece at least once.
Fill the glass with ice, preferably use cubes on the smaller side. You may even want to crack one or two of them.
Add the cachaça and briskly stir until everything is well integrated.
“A Caipirinha with vodka is a Caipiroska, one of my favorite vodka cocktails. Using Gin is excellent too, that makes it a classic Gimlet.”
Ace’s:
Rather than simple syrup, two heaping bar spoons of raw sugar that is muddled as above with the limes. Ace adds the cachaça before the ice. And don’t build in the glass but rather roll several times to aerate then pour into a funky rocks glass. Says no garnish.
Marilou’s:
Same as Ace
Joe’s:
Ace’s but crack a couple of cubes like Tom does.
Imbibe
1 LIME, CUT INTO QUARTERS
1–2 TSP. SUPERFINE SUGAR (TO TASTE)
2 OZ. CACHAÇA
In a shaker, muddle fresh limes with sugar. Add cachaça and ice cubes and shake vigorously (or build it in the glass and stir to chill). Pour, unstrained, into a chilled glass.
Punch
2 ounces cachaça
1 lime, quartered
2 teaspoons sugar
In a rocks glass, add lime pieces and sugar, and muddle until well juiced.
Add cachaça and ice.
Stir to mix and garnish with a lime wedge.
Liquor
1 lime, cut into wedges
2 teaspoons sugar
2 ounces cachaça
In a double rocks glass, muddle the lime wedges and sugar.
Fill the glass with ice, add the cachaça, and stir briefly.
Garnish with a lime wheel.
Bevvy
2 oz cachaça
2 tsp/barspoons granulated sugar (or simple syrup)
4-6 lime wedges
Add the lime wedges and sugar or simple syrup to an Old-Fashioned glass and muddle.
Fill the glass with ice.
Add cachaça, stir gently, and serve.
A Couple Cooks
1/2 lime, cut into wedges
½ tablespoon cane sugar
2 ounces cachaça
Add the lime wedges and sugar to a cocktail shaker and muddle (gently mash) to release the juices.
Add the cachaça and fill the shaker with ice. Shake until cold.
Strain the drink into an ice-filled lowball glass. Garnish with lime wedges.
Death & Co.
2 oz avuá amburana cachaça
6 lime wedges
3/4 oz simple
1 white sugar cube
Muddle limes with the simple and sugar cube. Add cachaça and shake with ice, then dump into a double rocks glass. No garnish.
Clover Club and Royal Clover Club
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.
Mr. Boston
1 1/2 Ounce(s) Gin
3/4 Ounce(s) Fresh lemon juice
1/2 Dash(es) Sweet Vermouth
1/4 Ounce(s) Grenadine or Raspberry Syrup
1 Egg White
Shake without ice. Add ice and shake again. Strain into chilled red wine glass. Serve in a Red-Wine Glass.
Tom’s
1 ½ oz gin
½ oz dry vermouth
½ oz lemon juice
½ oz raspberry syrup or 3 raspberries plus ½ oz simple syrup, or to taste.
½ oz egg white (about ½ an egg white )
Combine all ingredients in a shaker, if using fresh raspberries muddle them first 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.
You can skip the dry shake step if you have decent sized ice cubes - around 1 x 1 inches or from a common ice cube tray - and you shake like your life depends on it.
Ace’s:
2 oz gin rather than 1 1/2, 3/4 lemon rather than 1/2, 1/2 raspberry syrup which is the same but no option for muddled raspberries and simple. Egg white and all ingredients dry shaken before shaken with ice but no specified amount, and no further commentary, not even about garnish.
Marilou’s:
Same as Ace.
Joe’s:
Ace’s except muddle always unless you just happen to have berry syrup and nothing to muddle. Clover club with blackberries and some blackberry liquor instead of the simple syrup maybe
Liquor
2 ounces gin
1/2 ounce lemon juice, freshly squeezed
1/2 ounce raspberry syrup*
1 egg white
Garnish: 3 raspberries
Add the gin, lemon juice, raspberry syrup and egg white into a shaker with ice and shake vigorously until well-chilled.
Strain into a chilled cocktail glass.
Garnish with 3 speared raspberries.
*Raspberry syrup: Add 1 cup sugar and 1/2 cup water to a pot. Stir over medium heat until the sugar has dissolved. Reduce heat to low, add 1/2 cup fresh raspberries, and macerate into a pulp. Fine-strain to remove the berry’s tiny seeds. Optionally, add 1/2 oz vodka as a preservative. Refrigerate in a jar until ready for use.
Bevvy
2 oz gin
0.5 oz raspberry syrup
0.5 oz lemon juice
1 egg white
Lemon twist or raspberries for garnish
Coupe Glass
Shake the ingredients vigorously in an empty cocktail shaker, then add ice.
Resume shaking until the foam is fully formed and the sides of the shaker produce condensation.
Strain into a chilled cocktail glass.
Garnish with raspberries or a lemon twist.
A Couple Cooks
3 ounces (6 tablespoons) gin
¾ ounce (1 ½ tablespoon) raspberry syrup or grenadine syrup (purchased or homemade)
1 ounce (2 tablespoons) fresh lemon juice
1 egg white*
For the garnish: lemon twist, fresh raspberries (optional)
Add the gin, raspberry syrup or grenadine, lemon juice, and egg white to a cocktail shaker without ice. Shake for 15 seconds.
Add the ice to the cocktail shaker. Shake again for 30 seconds.
Strain the drink into a cocktail glass; the foam will collect at the top. Garnish with a lemon twist or fresh raspberries.
Corpse Reviver #2 and No. Blue
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.
This is a mid level fantastic cocktail. It is more citrusy than Perry’s version and has more of that dynamic well balanced flavor that you expect from this cocktail. If you want something more sweet or gin forward, go elsewhere. Objectively taste wise and traditionally, this version wins. The standard Punch and Imbibe versions are balanced the same and Mr. Boston and Liquor are identical. I can’t try the Cocchi version or split version yet on Tom or Ace or Death & Co. A Couple Cooks introduce a few different variations with their optional subbing of dry vermouth or grand marnier. I’ll have to get to that later.
Mr. Boston
3/4 Ounce(s) Gin
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Triple Sec
3/4 Ounce(s) Lillet Blanc
1 Dash(es) Absinthe or pastis
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Ace’s:
No option for Lillet Blanc, no mention of the cherry garnish, double strain, and the absinthe is not shaken with the drink but is spritzed in the coupe before pouring the drink into it.
Marilou’s:
Only allows for Lillet, nick n nora, rest is the same as Ace
for the number blue, sub blue curaçao for the cointreau
Joe’s:
Tom’s
Punch
1 ounce gin
1 ounce Cointreau
1 ounce Lillet, or Cocchi Americano
1 ounce lemon juice
1 dash absinthe
In a chilled coupe or cocktail glass, add a dash of absinthe. Roll around to coat and discard excess.
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into prepared coupe or cocktail glass.
Garnish with an orange or lemon peel.
Punch (Alicia Perry’s Corpse Reviver No. 2)
1 ounce gin, preferably Plymouth
3/4 ounce Lillet Blanc
3/4 ounce Cointreau
3/4 ounce lemon juice
1/4 ounce simple syrup
pastis, to rinse the glass
Rinse a coupe with pastis and set aside.
Combine all the remaining ingredients in a mixing tin and shake with ice.
Strain into the prepared coupe.
Garnish with a lemon twist.
This is a mid level great cocktail. It’s not as great as Tom’s version because, though it’s sweeter, it has less flavor from all those special ingredients that make a corpse reviver what it is.
Punch (Death and Co.’s Corpse Reviver No. 2)
3/4 ounce gin, preferably Beefeater
3/4 ounce Cointreau
3/4 ounce Cocchi Americano
3/4 ounce lemon juice
2 dashes absinthe
Combine all ingredients in a mixing tin and shake with ice.
Strain into a chilled coupe or cocktail glass.
Punch (James Bolt’s Corpse Reviver No. 2)
1 ounce gin, preferably Big Gin
1 ounce Lillet Blanc
1 ounce Cointreau Noir
1 ounce lemon juice
3 to 4 dashes absinthe, preferably Leopold Bros. Absinthe Verte
Combine all ingredients in a mixing tin and shake hard with ice for 5 to 7 seconds.
Double strain into a chilled coupe or cocktail glass.
Garnish with an expressed lemon peel then discard.
Imbibe
1 oz. gin
1 oz. Cointreau
1 oz. Lillet Blanc
1 oz. fresh lemon juice
1 dash absinthe
Garnish: orange peel
Shake all ingredients with ice, strain into a chilled glass and garnish.
Liquor
Absinthe, to rinse
3/4 ounce London dry gin
3/4 ounce Lillet blanc
3/4 ounce orange liqueur
3/4 ounce lemon juice, freshly squeezed
Rinse the inside of a chilled coupe or cocktail glass with absinthe, discard the excess and set the glass aside
Add the gin, Lillet blanc, orange liqueur and lemon juice into a shaker with ice and shake until well-chilled.
Strain into the prepared glass.
A Couple Cooks
1 ounce gin
1 ounce lemon juice
1 ounce Cointreau (or Grand Marnier)
1 ounce dry vermouth or Lillet Blanc*
½ teaspoon absinthe
Add the gin, lemon juice, Cointreau, dry vermouth, and absinthe to a cocktail shaker. Fill it with ice and shake it until cold.
Strain into a cocktail glass. If desired, garnish with an orange peel or orange wedge.
Death & Co.
3/4 oz beefeater london dry
3/4 oz cointreau
3/4 oz lillet blanc
2 dashes vieux pontarlier absinthe
3/4 oz lemon juice
shake. strain. coupe. no garnish.
Daiquiri / Pineapple Daiquiri / Strawberry Daiquiri
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.
Ace’s
Only differences, lime wheel rather than lime disc and no expression of oils or swirling
Marilou’s
Same as Ace. Nick n Nora
Joe’s
Tom’s
A Couple Cooks
1 ½ ounces best quality light or white rum
1 ounce lime juice
½ ounce simple syrup or maple syrup
Add the rum, lime juice, and syrup to a cocktail shaker. Fill it with ice and shake until cold.
Strain into a cocktail glass. Serve garnished with a lime slice.
Pineapple Daiquiri
Punch
2 ounces white rum, preferably Barbancourt
1 ounce fresh pineapple juice
1/2 ounce lime juice
1/2 ounce simple syrup (1:1, sugar:water)
Combine all ingredients in a mixing tin and shake with ice.
Strain into a chilled coupe or cocktail glass.
Imbibe
2 OZ. PLANTATION PINEAPPLE RUM
1 OZ. LIME JUICE
3/4 OZ. SIMPLE SYRUP (1:1)
A FEW DROPS ANGOSTURA BITTERS
Shake all of the ingredients in a shaker with ice. Strain into a coupe and garnish.
Death & Co.
2 oz flor de caña extra-dry
1 oz lime
1/2 oz cane syrup
1 lime wedge
shake. strain. coupe. lime wedge garnish.
French 75 / 76
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
Mr. Boston
1 1/2 Ounce(s) Gin
3/4 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Simple Syrup
Chilled Champagne
Shake first three ingredients with ice. Strain into chilled champagne flute and top with Champagne. Serve in a Champagne Flute.
Tom’s
1 oz gin
½ oz lemon juice
½ oz simple syrup
2-3 oz chilled Brut Champagne or another dry sparkling wine
lemon peel for garnish.
Combine gin, lemon and simple syrup in a shaker, fill with ice. Shake for 6-8 seconds and strain into a champagne flute. Top with the Champagne or sparkling wine. Garnish with the expressed lemon peel.
Ace’s
Allows for cognac. Ace specs say coupe rather than flute and lemon twist rather than lemon peel.
Marilou’s
Same as Ace. Fill the rest of the glass with champagne without measuring.
Death & Co.
1 1/2 oz plymouth gin
3/4 oz lemon
1/2 oz cane syrup
dry champagne
lemon twist
Shake all except champagne. Double strain into flute. Top with champagne. Lemon twist.
Gimlet
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.
Mr. Boston
1 Ounce(s) Gin
3/4 Ounce(s) Fresh Lime Juice
3/4 Ounce(s) Simple Syrup
Shake with ice and strain into chilled cocktail glass.
Ace’s:
Allows for vodka. 3/4 lime juice rather than split between juice and eighths. Coupe rather than rocks glass.
Marilou’s:
Same as Ace. Nick n Nora. No option for on the rocks.
Joe’s:
Tom’s
Imbibe
2 OZ. GIN
¾ OZ. ROSE’S LIME JUICE
GARNISH:
LIME WHEEL
Combine the gin and lime juice with ice in a shaker and shake until chilled. Strain into a chilled glass and garnish.
Punch
2 ounces gin
3/4 ounce lime juice
3/4 ounce simple syrup (1:1, sugar:water)
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a lime wheel.
EDITOR’S NOTE
Before fresh juice was standard in cocktails, Rose’s Lime Cordial was the traditional substitute for simple syrup and lime juice. Some still insist that a gimlet is not a gimlet without Rose’s, but we prefer to use fresh citrus whenever possible.
Liquor
2 1/2 ounces gin
1/2 ounce lime juice, freshly squeezed
1/2 ounce simple syrup
Garnish: lime wheel
Add the gin, lime juice and simple syrup to a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass or an rocks glass filled with fresh ice.
Garnish with a lime wheel.
Bevvy
2 ounces gin
0.5 ounce fresh lime juice
0.5 ounce simple syrup
Add the gin, lime juice, and simple syrup to a cocktail shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Garnish with a lime wheel or twist.
A Couple Cooks
2 ounces gin
½ ounce lime juice
½ ounce simple syrup or pure maple syrup
Splash of soda water (optional)
Add gin, lime juice, and syrup to a cocktail shaker. Fill with ice and shake until cold.
Strain into glass and top with a splash of soda water, if desired. Garnish with a lime wheel and serve.
Death & Co.
2 oz perry’s tot navy-strength gin
1 1/2 oz toby’s lime cordial
lime wedge
Shake. Strain. Double rocks glass. Cracked ice. Lime wedge.
Modern Hemingway Daiquiri
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.
Ace’s:
type of rum not specified. omits sugar/syrup. lime wheel garnish rather than grapefruit peel and left in.
Marilou’s:
Same as Ace. Nick N Nora.
Bethany’s Daiquiri:
2 oz white rum
1 oz or 3/4 grapefruit juice
1/2 or 1/4 oz lime
1/2 oz maraschino
1/4 oz my cane syrup (steen’s/ace’s is way too thick and rich)
Imbibe:
1 ½ OZ. WHITE RUM
¾ OZ. FRESH LIME JUICE
¼ OZ. FRESH GRAPEFRUIT JUICE
¼ OZ. MARASCHINO LIQUEUR
GARNISH: LIME WEDGE
Shake ingredients with ice, strain into a chilled glass and garnish.
Liquor.com:
2 ounces white rum
1/2 ounce maraschino liqueur
3/4 ounce lime juice, freshly squeezed
1/2 ounce grapefruit juice, freshly squeezed
Add the rum, maraschino liqueur, lime juice and grapefruit juice into a shaker with ice and shake until well-chilled.
Strain into a coupe glass.
Garnish with a lime wheel.
PUNCH:
2 ounces white rum
1/2 ounce maraschino liqueur (preferably Luxardo)
3/4 ounce lime juice
1/2 ounce grapefruit juice
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a lime wheel.
Joe’s:
Tom’s unless it proves to be too sweet.
Hot Toddy
Joe’s (no other online recipes come close enough to even mention)
2 oz amber rum, Irish whiskey, or scotch
3/4 oz lemon
1/4 oz orange
1/4 pimento dram or a mix of falernum and the sort
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
Tom’s:
2 oz bourbon
½ oz cinnamon syrup - optional
heaping teaspoon honey - increase to 1 tablespoon if not using cinnamon syrup
scant ½ oz lemon juice
1 dash Angostura bitters - optional
4 oz water
orange peel, lemon wheel and cloves for garnish - optional
Combine all ingredients in a mug and microwave for 90 seconds or so. Express the oils from the orange peel and discard, if using. Garnish with a clove-spiked lemon wheel, again, if you like. Or combine all ingredients in a small pot, cover, and heat on the stove until bubbling. Pour into a mug and garnish. Or combine bourbon, lemon juice and syrups in a mug and top with boiling water. Garnish.
Ace’s:
1.5 amber rum, irish whiskey, or scotch rather than bourbon because heating it supposedly gives off an unpleasant vegetal quality. 1/4 demerara rather than cinnamon syrup. does not allow for a combination of sugars but allows honey to sub for demerara. allows for ginger. lemon peel the only garnish. amount of water not specified.
Marilou’s:
2 oz amber rum, Irish whiskey, or scotch
1/2 oz lemon
1/4 ginger syrup
1/4 pimento dram
1 lemon peel in glass
top with boiling hot water
coffee mug or toddy glass
sub or add 1/2 honey
Joe’s:
Marilou’s but add 1/4 cinnamon syrup and 1 dash of angostura
Jack Rose / Pan American Clipper
Mine will be an optional split between grenadine and Campari or a Campari substitution
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.
Mr. Boston
1 1/2 Ounce(s) Applejack
1/2 Ounce(s) Fresh Lime Juice
1/4 Ounce(s) Grenadine
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Ace’s:
Says applejack with no preference. 3/4 lemon juice and no lime, double strain into coupe.
Marilou’s:
Same as Ace except Nick n Nora
Joe’s:
Tom’s
Imbibe
2 OZ. APPLEJACK
¾ OZ. GRENADINE
¾ OZ. LEMON JUICE
Shake ingredients with ice and strain into a chilled glass.
Punch
2 ounces Applejack (Laird’s)
1 ounce grenadine
1/2 ounce lemon juice
1/2 lime juice
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Liquor
1 1/2 ounces applejack or apple brandy
3/4 ounce lemon juice, freshly squeezed
1/2 ounce grenadine
Add the applejack, lemon juice and grenadine into a shaker with ice, and shake until well-chilled.
Fine-strain into a coupe glass, and garnish with a lemon twist.
Bevvy
2 oz Applejack
1 oz lemon or lime juice
1/2 oz grenadine
Shake well with ice.
Strain into a cocktail glass or coupe glass, and serve.
Garnish with a lemon or lime twist (we’ve also seen wedges used, and even cherries or apple slices).
Death & Co.
1 oz Laird’s Bonded Apple Brandy
1 oz Busnel VSOP Calvados
1/2 lemon
1/2 oz lime
3/4 oz grenadine
Shake. Strain. Coupe. Apple fan garnish.
Mint Julep / Ginger Julep / Pineapple Julep
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.
Ace’s
only 2 oz of bourbon, only allows for simple, only 5-7 mint leaves, calls for a tin, no muddling just slapping and stirring, and less of the stirring (just until the sides frost), no option for swizzling, slap the mint garnish as well.
Marilou’s
Same as Ace
Joe’s
Dylan’s or Tom’s
Mr. Boston
2 1/2 Ounce(s) Bourbon whiskey
1/2 Ounce(s) Simple Syrup
5 Sprig(s) Fresh mint leaves
Pour syrup into silver julep cup, silver mug, or Collins glass. Fill with shaved or crushed ice and add bourbon. Stir until glass is heavily frosted, adding more ice if necessary. (Do not hold glass with hand while stirring.) Garnish with mint so that the tops are about 2 inches above rim of glass. Use short straws so that it will be necessary to bury nose in mint, which is intended for scent rather than taste. Serve in a Collins Glass.
Imbibe
2 OZ. BOURBON
1 TBSP. SIMPLE SYRUP (1:1)
6–7 FRESH MINT LEAVES
GARNISH:
MINT SPRIG
Combine the mint leaves, syrup and bourbon in a glass. Using a barspoon, crush the mint to release its essence into the liquid. Fill the glass with crushed ice. Gently press the spoon into the ice, shaking it to incorporate the bourbon-syrup mixture. Garnish.
Punch
2 - 2 1/2 ounces bourbon (preferably bonded)
1/2 - 3/4 ounce simple syrup (1:1, sugar:water)
1 large mintsprig
In a julep tin or rocks glass, muddle the mint sprig with simple syrup by gently pressing to release the oils.
Pack the glass with finely crushed ice.
Pour bourbon over ice, and mound more ice into the top of the glass.
Garnish with a bouquet of spanked mint.
EDITOR’S NOTE
The Mint Julep is a strong drink, especially when using bonded whiskey, so we prefer pouring the bourbon over the ice for greater dilution. Speaking of ice, the finely crushed variety is key to any julep. And spanked mint is exactly what it sounds like.
Liquor
2 ounces bourbon
1/4 ounce simple syrup
8 mint leaves
In a Julep cup or rocks glass, lightly muddle the mint leaves in the simple syrup.
Add the bourbon then pack the glass tightly with crushed ice.
Stir until the cup is frosted on the outside.
Top with more crushed ice to form an ice dome, and garnish with a mint sprig and a few drops of bitters (optional).
Bevvy
2 1/2 oz bourbon whiskey
1 oz simple syrup (adjust to taste)
Handful fresh mint
Crush the ice in a canvas bag or cloth napkin using a muddler or mallet.
In the bottom of a silver or pewter julep cup (a highball glass will work in a pinch), muddle a few sprigs of mint along with the simple syrup.
Fill the cup with crushed ice.
Add the bourbon and let chill for a few minutes.
Top off the cup with more ice and garnish with a large sprig of mint.
Death & Co.
2 oz Baker’s Bourbon
1/4 oz simple syrup
Bourbon and simple in a julep tin. Fill the tin halfway with crushed ice. Stir with a teaspoon churning the ice as you go for about 10 seconds holding the tin by the rim so the entire tin can eventually frost up. Add more crushed ice to fill the drink two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Garnish with a mint bouquet in the centre of the ice and serve with a straw.
Need to record Bob’s here.
Last Word / Mezcal Last Word (Last of the Oaxacans) / Final Ward
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.
Mr. Boston
3/4 Ounce(s) Gin
3/4 Ounce(s) Green Chartreuse
1/4 Ounce(s) Maraschino liqueur
3/4 Ounce(s) Fresh Lime Juice
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Ace’s:
only 3/4 from each spirit. 3/4 lime juice and no option for lemon. double strain. no mention of garnish.
Marilou:
Same as Ace
Joe’s:
Tom’s (he won second place in a PUNCH magazine competition with this)
Death & Co.
3/4 everything like Marilou but specifically calls for Beefeater
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
Long Island Ice Tea / Spiced Tea / Long Beach Iced Tea / Tennessee Tea / Walk Me Down (AMF)
Joe’s
3/4 oz vodka
3/4 oz tequila
3/4 oz rum (spiced Jamaican, repo tequila, and lime instead of lemon for a spiced tea)
3/4 oz gin
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
Mr. Boston
3/4 Ounce(s) Vodka
3/4 Ounce(s) Blanco tequila
3/4 Ounce(s) Gin
3/4 Ounce(s) Light Rum
3/4 Ounce(s) Triple Sec
1/2 Ounce(s) Simple Syrup
1/2 Ounce(s) Fresh lemon juice
Cola, as needed
Lemon wedge
Shake ingredients, except cola, with ice and pour with ice into highball glass. Add cola for color. Add lemon. Serve in a Highball Glass.
Ace/Marilou:
3/4 oz vodka
3/4 oz rum
3/4 oz gin
3/4 oz Cointreau
3/4 oz lemon
3/4 oz simple
Shake, strain over rocks in a collins glass, top with a splash of coca cola for color. Lemon wheel garnish.
Liquor.com
3/4 ounce vodka
3/4 ounce white rum
3/4 ounce silver tequila
3/4 ounce gin
3/4 ounce triple sec
3/4 ounce simple syrup
3/4 ounce lemon juice, freshly squeezed
Cola, to top
Garnish: lemon wedge
Steps
Add the vodka, rum, tequila, gin, triple sec, simple syrup and lemon juice to a Collins glass filled with ice.
Top with a splash of the cola and stir briefly.
Garnish with a lemon wedge.
Serve with a straw.
Imbibe:
3/4 OZ. VODKA
3/4 OZ. GIN
3/4 OZ. WHITE RUM
3/4 OZ. BLANCO TEQUILA
3/4 OZ. ORANGE LIQUEUR
3/4 OZ. LIME CORDIAL
1/2 OZ. FRESH LEMON JUICE
3/4 OZ. SIMPLE SYRUP (1:1)
CHILLED COLA
TOOLS:
SHAKER, STRAINER
GLASS:
COLLINS
GARNISH:
LEMON WEDGE
Preparation
Combine all ingredients except cola in shaker and fill with ice. Shake well and strain into glass filled with fresh ice. Top with cola and garnish.
Punch also says tequila. Tequila seems to be original but for the sake of being civilized, it seems that Ace and Marilou left it out.
Joe’s:
ginger syrup in place of simple
Walk Me Down
Walk Me Down is basically a LIT where you’re swapping triple sec for blue curacao and coke for sprite
Liquor
1/2 ounce vodka
1/2 ounce rum
1/2 ounce tequila
1/2 ounce gin
1/2 ounce blue curaçao
2 ounces sweet-and-sour mix*
Sprite or 7up, to top
Garnish: lemon wedge (optional)
Garnish: preserved cherry (optional)
Add the vodka, rum, tequila, gin, blue curaçao and sweet-and-sour mix to a highball glass with ice and stir.
Top with Sprite or 7Up.
Garnish with a lemon wedge and preserved cherry, if desired.
Mai Tai
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)
¾ oz lime juice
½ oz orange curaçao
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.
Mr. Boston
2 Ounce(s) Dark rum, preferably Jamaican
1/2 Ounce(s) Orange curacao
1 Ounce(s) Fresh Lime Juice
1/2 Ounce(s) Orgeat Syrup
1/4 Ounce(s) Simple Syrup
Fresh pineapple wedge skewered with maraschino cherry, fresh mint sprig
Shake without ice. Strain into an ice-filled old-fashioned glass. Garnish with skewered pineapple, cherry, and mint. Serve in an Old-Fashioned Glass.
Mr. Boston’s Trader Vic No. 1
2 Ounce(s) 17-year-old J. Wray and Nephew Ltd. Rum
1/2 Ounce(s) French Garnier orgeat
1/2 Ounce(s) Holland DeKuyper orange Curacao
1/4 Ounce(s) Rock candy syrup
1 Juice from fresh lime
lime shell, fresh mint sprig
Hand shake and garnish with half of the lime shell inside the drink and float a sprig of fresh mint at the edge of the glass. Serve in an Old-Fashioned Glass.
Mr. Boston Trader Vic No. 2
2 Ounce(s) Dark rum, preferably Jamaican
1/2 Ounce(s) Orange curacao
1 Ounce(s) Fresh lime juice (reserve 1/2 lime shell for garnish)
1/2 Ounce(s) Orgeat Syrup
1/4 Ounce(s) Rock candy syrup or simple syrup
Fresh mint sprig; pineapple wedge skewered with maraschino cherry
Shake ingredients without ice. Strain into ice-filled old-fashioned glass. Garnish with lime shell, mint, and skewered pineapple and cherry. Serve in an Old-Fashioned Glass.
Ace’s:
Only 1 oz of aged Jamaican. No mention of Smith and Cross. 1 oz of White Martinique Rhum Agricole. A full 1 oz of lime. dry curaçao specifically. Double strain.
Marilou:
Same as Ace but dark Jamaican and funky rocks
Imbibe
1 OZ. AMBER MARTINIQUE RUM
1 OZ. AGED JAMAICAN RUM
1 OZ. FRESH LIME JUICE
½ OZ. ORANGE CURAÇAO
¼ OZ. ORGEAT (ALMOND OR PISTACHIO)
¼ OZ. SIMPLE SYRUP (1:1)
MINT SPRIG Garnish
Combine all ingredients in a shaker and add crushed ice. Shake for 10 seconds and pour, unstrained into a glass. Garnish.
Adapted from Jeff Beachbum Berry’s Grog Log, 1998
Liquor.com:
1 1/2 ounces white rum
3/4 ounce orange curaçao
3/4 ounce lime juice, freshly squeezed
1/2 ounce orgeat
1/2 ounce dark rum
Add the white rum, curaçao, lime juice and orgeat into a shaker with crushed ice and shake lightly (about 3 seconds).
Pour into a double rocks glass.
Float the dark rum over the top.
Garnish with a lime wheel and mint sprig.
PUNCH:
1/2 ounce white rum, agricole (preferably Neisson L’Esprit rhum)
1/2 ounce gold rum (preferably Hamilton Jamaican gold)
1/2 ounce aged rum (preferably El Dorado 15 year)
1/2 ounce aged rum (preferably Appleton 12yr rum or Plantation Jamaica 2001)
1/2 ounce Clement Creole Shrubb (or an orange curaçao like Pierre Ferrand Dry Curaçao)
1 ounce lime juice
3/4 ounce orgeat (preferably Orgeat Works or Small Hand Foods)
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain over crushed ice into a rocks glass.
Garnish with an umbrella, a lime wheel or spent lime shell and a sprig of mint (optional).
Using good orgeat is key to any decent Mai Tai. Beware anything with weird ingredients. We fully endorse Small Hand Foods’ version (see ingredient list).
Bevvy
2 oz dark rum
0.75 oz lime juice
0.5 oz orange curaçao (or triple sec in a pinch)
0.25 oz orgeat syrup
0.25 oz rock candy syrup (2:1 ratio simple syrup)
Add all ingredients (except mint) to a cocktail shaker with ice and shake until chilled.
Strain into an Old-Fashioned glass with fresh ice.
Garnish with a sprig of mint and half a squeezed lime.
A Couple Cooks
1 ½ ounces aged rum
½ ounce dark rum
½ ounce orange liqueur: Curaçao, Cointreau or Grand Marnier
¾ ounce lime juice
1 ounce orgeat syrup
For the garnish: Fresh mint, cocktail cherry, pineapple slice, lime wedge
Instructions
Place the aged rum, orange liqueur, lime juice, and orgeat syrup in a cocktail shaker. Add ice and shake until cold.
Strain the drink into an ice-filled glass. Top with the dark rum. Garnish with fresh mint, a lime wedge, cocktail cherry and pineapple slice.
Death & Co.
1 oz El Dorado 15-Yr
1 oz Appleton Estate V/X
1/4 oz La Favorite Rhum Agricole Blanc
1/2 oz Rhum Clément Créole Shrubb
1 oz lime
3/4 oz orgeat
1 dash ango
Squeeze a lime wedge into a shaker and drop it in. Add the other ingredients. Short shake with 3 ice cubes. Strain into a snifter filled with crushed ice. Garnish with mint and serve with straw.
Manhattan / Black Manhattan / Apple Brandy Manhattan variations
David Wondrich’s Tutorial
equal parts sweet vermouth and whiskey
a couple dashes of either ango, orange, or peychaud’s bitters or a combination
3 dashes of absinthe
stir with cracked or crushed ice the normal time because they liked softer and diluted drinks back in the day
lemon peel garnish
Tom’s
2 ½ oz rye whiskey - or bourbon
1 oz sweet vermouth - 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 Black Manhattan, sub the vermouth for Averna or an amaro similar to it and split the bitters evenly between orange and angostura.
I tried the black manhattan with Nonino. Not as good as Averna. Too sweet. Still, it’s a very good cocktail. I prefer the original Manhattan by a bit.
Ace’s:
Only two ounces of whiskey and doesn’t specify which type of so also doesn’t say more or less sweet vermouth for bourbon or rye respectively. No mention of on the rocks.
Marilou’s:
Same as Ace. Nick n Nora
Joe’s:
Tom’s but need to try the 2oz vs 2/12 oz comparison again
Made three different cocktails. The Star Cocktail as specified when compared to a Manhattan is much sweeter. It’s very nice. I’d prefer a Manhattan most of the time. This is a high level good cocktail. I also tried it with the Manhattan proportions and as a cocktail I like it more that way because it presents as more elegant and sophisticated. It’s an apple brandy Manhattan. What’s not to love? What I like even more is the apple brandy and rye split. That’s where it’s at. The Manhattan ration apple brandy by itself is just a tad too sweet. The sweet vermouth really does need a bit of rye. But I think that the split is better than the traditional Manhattan. The apple brandy Manhattan is a mid level great cocktail. The rye and apple brandy split is a also a mid level great cocktail.
Death & Co.
2 1/2 oz Rittenhouse 100
3/4 oz house sweet vermouth
2 dashes ango
Stir. Strain. Coupe. Brandied cherry garnish.
Margarita / Strawberry Margarita / Raspberry Margarita / Peach Margarita
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)
Tom’s
2 oz blanco tequila
1 oz Cointreau
¾ oz fresh lime juice
scant ½ oz simple syrup - or to taste
salt for rim, optional
Combine all ingredients in a shaker, fill with ice. Shake for 8-10 seconds and strain into a rocks glass over fresh ice that has been rimmed with salt (optional), or serve straight up if you prefer. No garnish necessary, though a lime wheel or wedge is common.
Ace’s:
Doesn’t specify kind of tequila. Only 3/4 combier. 1/4 simple. No ice in glass. Salt isn’t optional here.
Marilou’s:
Same as Ace but definitely ice and lime wheel rather than wedge because the proportions are already perfect.
Note: The original Margarita might have had no sugar at all. It might be best with just a little, like a barspoon or heavy barspoon.
Joe’s:
TBD. For now, stick with Marilou’s. I think Tom’s is too sweet.
Death & Co.
2 oz Siembra Azul Blanco
3/4 oz Cointreau
1 oz lime
1/4 oz agave
Half rim salt. Double rocks glass. Shake. Strain. Ice cubes. Lemon wedge garnish.
Martinez
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
I prefer the Martinez to the San Martin. I’m sure part of that is just because the old Tom gin is smoother than the Tanqueray. I definitely like the Chartreuse in the San Martin but all in all the Martinez is like the only Martini variation that I truly love and it’s so smooth. Velvety. Indeed, the Tanqueray/dry London version is very good. It does not destroy the cocktail. However, the smoother Old Tom is much preferable. And I prefer this version to either the Bridal or Tom’s Martinez.
Mr. Boston
1 Dash(es) Boker’s bitters
2 Dash(es) Maraschino
1 Pony Old Tom gin
1 Wine Glass Vermouth
2 Lump(s) Ice
Shake up thoroughly, and strain into a large cocktail glass. Put a quarter of a slice of lemon in the glass and serve. If the guest prefers it very sweet, add two dashes of gum syrup. Serve in a Cocktail Glass.
Tom’s
2 oz aged old tom gin
1 oz sweet vermouth
teaspoon Maraschino
dash Angostura bitters
dash orange bitters
lemon peel for garnish
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 an expressed lemon peel (an orange peel is nice too).
Tom’s has better balance than the Bridal cocktail. Although, there was something almost more drinkable about that extra maraschino in the Bridal. Still, I’d only recommend the bridal for someone who really likes Maraschino if it were between the two. Honestly, I’m not sure if I prefer this or the bridal. I need to try the bridal with old Tom. 
Ace’s:
1.5 of Old Tom. 1.5 of sweet vermouth. full 1/4 of maraschino. 2 dashes of angostura. orange twist only garnish option.
Marilou:
Same as Ace. Nick n Nora
PUNCH:
1 1/2 ounce gin
1 1/2 ounces sweet vermouth
1 teaspoon maraschino liqueur (preferably Luxardo)
2 dashes Angostura bitters
Garnish: orange peel
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with an orange peel.
Liquor
1 1/2 ounces gin
1 1/2 ounces sweet vermouth
1/4 ounce Luxardo maraschino liqueur
2 dashes Angostura bitters
Garnish: orange twist
Add the gin, sweet vermouth, maraschino liqueur and bitters into a mixing glass with ice and stir until well-chilled.
Strain into a chilled coupe glass.
Garnish with an orange twist.
Imbibe
2 oz. sweet vermouth!!!!!
1 oz. Old Tom gin
1 tsp. maraschino liqueur
2 dashes Boker’s Bitters
Combine the ingredients in a mixing glass with ice. Stir until chilled. Strain into a chilled glass and garnish with lemon twist.
Adapted from Jerry Thomas’ bar guide, 1887 edition
Bevvy
1.5 oz gin
1.5 oz sweet vermouth
0.25 oz maraschino liqueur
2 dashes Angostura bitters
Add all ingredients except garnish to a mixing glass with ice and stir until chilled.
Strain into a chilled cocktail glass.
Garnish with a twist of lemon or orange.
A Couple Cooks
2 ounces gin
1 ounce sweet vermouth
½ ounce Maraschino liqueur
3 dashes Angostura bitters
Combine the gin, sweet vermouth, and Maraschino liqueur in a cocktail mixing glass (or any other type of glass). Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds.
Strain the drink into a cocktail glass.
Use a knife to remove a strip of the orange peel. Squeeze the orange peel into the drink to release the oils. Gently run the peel around the edge of the glass. If desired, twist it, then place it in the glass and serve.
Death & Co.
1 1/2 oz Hayman’s Old Tom
1/2 oz Ransom Old Tom
1 oz house sweet vermouth
1/2 teaspoon Luxardo Maraschino Liqueur
1/2 teaspoon Massenez Kirsch Vieux Cherry Brandy
1 dash house orange bitters
Stir. Strain. Nick & Nora. Lemon twist garnish.
Martini
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
Death & Co.
2 1/2 oz Plymouth, Beefeater, or Tanqueray
3/4 oz Dolin Dry
1 dash house orange bitters
Stir. Strain. Martini glass. Lemon twist.
Mojito (and other flavors)
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
Tom’s
2 oz white rum
¾ oz lime juice
1 oz simple syrup
10-12 mint leaves - picked off the stem
chilled soda water
mint sprigs for garnish
In a shaker, muddle the mint leaves in the simple syrup. Add the rum, lime juice and fill with ice. Shake for 8-10 seconds and strain into a highball or collins glass over cracked ice (with one or two full sized cubes). top with 1-2 oz soda water. Briefly stir with a straw to mix. Garnish with the mint springs.
Marilou’s
(missing)
Mr. Boston
3 Lime wedges
8-10 Fresh mint leaves
3/4 Ounce(s) Simple Syrup
2 Ounce(s) Light Rum
Soda water
Fresh mint sprig
Muddle the limes, mint, and syrup in a Collins glass. Add the rum with ice and stir well. Top with soda water. Garnish with mint. Serve in a Collins Glass.
Imbibe
1½ OZ. WHITE RUM
1 LIME CUT IN HALF
½ OZ. SIMPLE SYRUP (1:1)
4 MINT LEAVES
SODA WATER
Muddle the mint and simple syrup in a mixing glass. Squeeze in juice from both lime halves, add the rum and ice and stir to chill. Pour everything into a glass, top with soda water and garnish.
Punch
2 ounces light rum
1 lime quartered
2 teaspoons sugar
2 sprigs mint
soda water
In a Collins glass, add the mint sprigs and sugar. Muddle the mint by pressing it lightly with a muddler to release the oils.
Drop in lime pieces and muddle to release juice.
Add rum, stir and add ice.
Top with soda water.
Garnish with a mint sprig and a lime wheel.
Liquor
3 mint leaves
1/2 ounce simple syrup
2 ounces white rum
3/4 ounce lime juice, freshly squeezed
Club soda, to top
Lightly muddle the mint with the simple syrup in a shaker.
Add the rum, lime juice and ice, and give it a brief shake.
Strain into a highball glass over fresh ice.
Top with the club soda.
Garnish with a mint sprig and lime wheel.
Bevvy
2 oz light rum
1 oz fresh lime juice
0.75 oz simple syrup
5-6 mint leaves
Soda water
Garnish: mint sprig and lime wedge
Highball Glass
In the bottom of your chilled highball glass, muddle 5-6 mint leaves by pressing lightly with your muddler.
Add simple syrup, lime juice, and rum, then fill the glass with ice.
Top with soda water and stir to combine.
Garnish with a sprig of mint (clap the leaves between your hands once to release the aromas) and a wedge of lime.
A Couple Cooks
6 mint leaves, plus additional for garnish
1 ounce (2 tablespoons) lime juice
1 ounce (2 tablespoons) simple syrup
2 ounces (4 tablespoons) white rum
2 to 4 ounces (½ cup) soda water
In a cocktail shaker, muddle the mint leaves.
Add the lime juice, simple syrup, and rum. Fill the cocktail shaker with ice and shake until cold.
Place ice into a glass, and strain in the liquid. Top off the glass with soda water. Garnish with additional mint leaves.
Mybartender
1 ½ Oz White Rum
¾ Oz Lime Juice
½ Oz Simple Syrup
3 Mint Leaves
Club Soda
Squeeze or pour the lime juice into the glass
Add the sugar syrup and mint leaves and muddle together, crushing the mint to release the oil
Half fill the glass with crushed ice, add the rum and stir together
Top with more crushed ice, soda water, and garnish with mint
Enjoy
Death & Co.
2 oz Caña Brava
1 oz lime
3/4 oz simple
2 drops ango
6 mint leaves
In a shaker, gently muddle the mint and simple. Add the rest and whip shake. Dump into a double rocks glass. Fill with crushed ice. Garnish with the mint bouquet in the center of the ice and serve with a straw.
Moscow Mule
Several recipes including Tom’s and Natalie Jacob’s, when using ginger syrup or ginger beer, cut the lime down to 1/2 oz so that the ginger will stand out more. I think that’s what I’m going to do. If you don’t like ginger, stay away from a drink with ginger in it.
Joe’s
2 oz vodka
1 oz ginger syrup
3/4 lime juice
Shake, add soda, collins glass with ice
lime garnish
Marilou’s
2 oz vodka
3/4 ginger syrup
3/4 lime juice
Shake, add soda, collins glass with ice
lime garnish
Tom’s
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).
With Homemade Ginger Syrup
2 oz vodka
¾ oz ginger syrup
½ oz fresh lime juice
2 lime wedges
chilled soda water
Combine vodka, ginger syrup and lime juice in a shaker and squeeze in one of the limes wedges. Fill with ice, shake for 6-8 seconds and strain into a rocks glass or copper mug over fresh ice. Squeeze in the second lime wedge and top with 1½-2 ounces of soda water.
Mr. Boston
1 1/2 Ounce(s) Vodka
1/2 Ounce(s) Fresh Lime Juice
Ginger beer
Lime wedge
Pour vodka and lime juice into copper Moscow Mule mug or standard beer mug. Add ice cubes and fill with ginger beer. Squeeze lime wedge and add to glass. Serve in a Beer Mug.
Imbibe
2 OZ. VODKA
1 OZ. FRESH LIME JUICE
4 OZ. GINGER BEER
Pour the vodka and lime juice into an ice-filled glass. Add the ginger beer, stir and garnish.
Punch
2 ounces vodka
3/4 ounce lime juice
4 ounces ginger beer (preferably Fever Tree of Fentimans)
Add vodka and lime juice to a Collins, highball or copper mule mug (if you’re fancy enough to own one).
Top with crushed or cracked ice.
Top with ginger beer and swizzle gently to mix.
Garnish with a lime wheel.
Liquor
2 ounces vodka
1/2 ounce lime juice, freshly squeezed
3 ounces ginger beer, chilled
Fill a Moscow Mule mug (or highball glass) with ice, then add the vodka and lime juice.
Top with the ginger beer.
Garnish with a lime wheel.
Bevvy
2 oz vodka
0.5 oz lime juice
5 oz ginger beer
Fill a copper mug with ice (or use a Collins glass if no mug is available).
Add vodka and lime juice, then top with the ginger beer.
Garnish with an optional lime wedge.
A Couple Cooks
2 ounces (¼ cup) vodka
½ ounce (1 tablespoon) fresh lime juice
4 ounces (½ cup) ginger beer
In a copper mug or glass, pour in the vodka, lime juice, and ginger beer.
Add ice and garnish with a lime slice. Serve immediately.
Moscow Mule
2 oz Charbay Vodka
1/2 oz lime
3/4 oz ginger syrup
Short shake everything except club soda with 3 ice cubes. Strain into a highball glass filled with ice cubes. Top with club soda. Garnish with lime wheel and candied ginger flag and serve with a straw.
Negroni, Mezcal Negroni, Dry Negroni, Extra Dry Negroni, Cynar Negroni, Rum Negroni
Tom’s
1½ oz gin - I recommend Tanqueray
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 Cynar Negroni, replace Campari with Cynar. (This is good but I prefer the original)
For a Rum Negroni just replace gin with dark rum.
For a dry negroni swap sweet vermouth for dry.
For an extra dry negroni omit vermouth entirely.
Ace’s
only 1 oz of gin no recommended brands. no recommended sweet. Build in rocks glass. orange twist rather than peel. One large cube of ice also preferred like Tom.
Marilou’s
Same as Ace but no mention of big rock.
Joe’s
TBD. Default to Ace but peel instead of twist
Try adding apple cinnamon and apple ginger to the classic negroni
Death & Co.
1 1/2 oz Tanqueray
1 oz Campari
1 oz house sweet vermouth
Stir. Strain. Double rocks glass. Orange twist.
Tequila Old Fashioned and Oaxaca Old Fashioned
Tequila:
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.
Tom’s:
2 oz reposado or añejo tequila
scant teaspoon agave nectar
2 dashes Angostura bitters
1 dash mole bitters - optional, but highly recommended
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 orange peel and add it into glass.
Alternatively, build in glass.
Mr. Boston
1 1/2 Ounce(s) Blanco tequila
1 Teaspoon(s) Simple Syrup
1 Dash(es) Angostura Bitters
1 Splash Soda water
Pour tequila, syrup, and bitters in ice-filled old-fashioned glass and stir. Add soda. Add lemon twist.
Liquor
3 ounces añejo tequila
1/4 ounce agave nectar
1 dash Angostura bitters
Orange peel
Garnish: brandied cherry
In a mixing glass, lightly muddle the agave nectar, bitters and orange peel.
Add the tequila, then fill with ice and stir until well-chilled.
Strain into an Old Fashioned glass over fresh ice, and garnish with a brandied cherry.
Oaxacan:
Joe’s
Tom’s:
The Oaxacan (wa-HOCK- ahn) Old Fashioned is a smokier version of a Tequila Old Fashioned and the premier gateway mezcal cocktail. It was created by Phil Ward when he was working at Death & Co.
1½ oz reposado tequila - añejo tequila works too
½ oz mezcal
½ teaspoon agave nectar
2 dashes Angostura bitters
1-2 dashes mole bitters - optional
orange peel for 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. Express the oils of the orange peel and add it into the glass.
Alternatively, combine all ingredients in a rocks glass. Stir them with ice, garnish and serve.
Ace’s:
1 oz tequila. 1 oz mezcal. heaping barspoon of demerara, no agave nectar. no angostura. 2 dashes of mole bitters. orange peel also.
Marilou’s:
Same as Ace:
1 oz tequila
1 oz mezcal
2 dashes mole bitters
fat barspoon demerara
orange peel garnish
Joe’s Oaxacan:
Ace’s but with ango as well as the mole bitters and just a normal barspoon of demerara.
Mr. Boston
1 1/2 Ounce(s) Reposado tequila
1/2 Ounce(s) Mezcal
1/4 Ounce(s) Agave nectar
2 Dash(es) Angostura Bitters
Orange twist, flamed
Stir with ice and strain into chilled old-fashioned glass. Flame orange twist and add. Serve in an Old-Fashioned Glass.
Punch
1 1/2 ounces El Tesoro reposado tequila
1/2 ounce Del Maguey San Luis Del Rio mezcal
2 dashes Angostura bitters
1 barspoon agave nectar
Garnish: flamed orange twist
Combine all the ingredients except the orange twist in an Old-Fashioned glass filled with one large ice cube.
Stir until chilled.
Top with a flamed orange twist, then drop the twist into the drink.
Imbibe
1½ oz. reposado tequila (El Tesoro)
½ oz. mezcal (Del Maguey Chichicapa or San Luis del Rio)
1 barspoon agave nectar
2 dashes Angostura bitters
Combine all the ingredients except the orange twist in an Old Fashioned glass filled with one large ice cube. Stir until chilled. To top with a flamed orange twist, 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.
Liquor
1 1/2 ounces reposado tequila
1/2 ounce mezcal
1 teaspoon agave nectar
2 dashes Angostura bitters
Add the tequila, mezcal, agave nectar and Angostura bitters to an Old Fashioned glass with one large ice cube, and stir until well-chilled.
Flame an orange peel over the top of the drink to express its oils, then garnish with the peel.
A Couple Cooks
1 ½ ounces tequila reposado
½ ounce mezcal
1 teaspoon agave syrup or honey
3 dashes chocolate bitters (or substitute Angostura bitters)
Orange peel, for garnish
Stir the tequila, mezcal, agave syrup, and bitters in a lowball glass. Add a large clear ice cube.
Express the orange peel onto the glass by squeezing it to release the oils. Or if desired, flame the orange peel (taking fire precautions as necessary!): Cut a piece of orange peel in a 2-inch circle. Hold the peel about 2 inches from the cocktail glass and warm it with a lit match. Then, quickly squeeze the peel to express the oils, causing it to flame briefly as the oil hits the glass.
Old Fashioned
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.
Tom’s
2 oz rye, rum, or bourbon
teaspoon demerara syrup - or another sugar
2 dashes Angostura bitters
1 dash orange bitters (optional)
4-5 drops baking spice bitters (optional)
lemon and orange peel for garnish
(uses lime instead of lemon for rum)
In a chilled mixing glass, combine the whiskey, sugar, 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. Express the oils of the lemon and orange peels and add them into the glass.
Alternatively, combine all ingredients in a rocks glass. Stir them with ice, garnish and serve.
Ace’s
1/4 oz of rich simple or demerara. 3 dashes of angostura. No baking spice bitters. Build in glass only. Orange twist the only garnish. No change in garnish for rum.
Marilou’s
Same as Ace
Joe’s
Tom’s but with 3 dashes of ango
Death & Co.
2 oz Eagle Rare 10-Yr Bourbon
1 teaspoon demerara
2 dashes ango
1 dash Bitter Truth Aromatic Bitters
Stir. Strain. Double rocks glass over 1 large ice cube. Orange and lemon twists.
Paloma
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.
Marilou’s:
2 oz tequila
1 oz grapefruit
1/2 oz lime juice
1/2 oz dem
5 dashes of saline
Shake, add soda and then strain over ice. Grapefruit peel and salt garnish.
Tom’s:
2 oz blanco tequila
5 oz Q Grapefruit Soda (or another grapefruit soda)
scant ½ oz simple syrup - omit if using another grapefruit soda
2 lime wedges
pinch of salt (about ⅛ - ¼ teaspoon)
In a collins glass add the tequila, simple syrup, and fill with ice. Add the pinch of salt, squeeze in the juice from the first lime wedge. Gently fill with the grapefruit soda. Briefly stir to integrate. Squeeze in the second lime wedge. I like to add a final sprinkling of salt, but that’s optional. I like it salty.
Ace’s:
1 1/2 oz tequila. no lime wedges. 1/2 oz lime juice. top with Jarrito’s, alternatively mix 1/2 oz grapefruit, 1/2 oz simple, and top with soda. grapefruit peel and salt (on the top of the drink I guess) garnish.
Joe’s:
Marilou’s but ginger syrup default
Mr. Boston
2 Ounce(s) Blanco tequila
Grapefruit-flavored soda
Pour tequila into ice-filled Collins glass. Fill glass with soda and stir briefly. Garnish with lime wedge. Serve in a Collins Glass.
Imbibe
2 OZ. REPOSADO OR BLANCO TEQUILA
JUICE FROM ½ A LIME
PINCH OF SALT
GRAPEFRUIT SODA (JARRITOS WORKS WELL)
GARNISH:
LIME WHEEL
Pour the tequila into a glass and squeeze in the lime juice. Add the ice and salt, fill with grapefruit soda, stir and garnish.
Punch
2 ounces tequila
1 ounce grapefruit juice
3/4 ounce lime juice
3/4 ounce simple syrup (1:1, sugar:water)
2 dashes grapefruit bitters (optional)
soda water
Add first four (five if using bitters) ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a Collins glass over ice.
Top with soda water.
Garnish with a half wheel of grapefruit.
Liquor
2 ounces tequila
1/2 ounce lime juice, freshly squeezed
Grapefruit soda, chilled, to top
Rub a lime wedge around the edge of a highball glass, and dip the rim in salt (optional).
Add the tequila and lime juice to the glass, and fill with ice.
Top with grapefruit soda, and stir briefly and gently to combine.
Garnish with a lime wheel.
Bevvy
2 oz tequila
4-5 oz Grapefruit Soda
0.5 oz fresh lime juice
Add all ingredients to a Collins glass with ice and stir gently.
Garnish with a lime wedge or wheel and serve.
A Couple Cooks
2 ounces tequila blanco
2 ounces fresh squeezed grapefruit juice
½ ounce fresh squeezed lime juice
½ ounce maple syrup or simple syrup
1 ounce soda water
Flaky sea salt & grapefruit wedge, for the garnish
Cut a notch in the grapefruit wedge, then run the grapefruit around the rim of a glass. Dip the edge of the rim into a plate of flaky sea salt.
To the glass, add the tequila, grapefruit juice, lime juice, syrup and stir until combined.
Fill the glass with ice (clear ice if you want to get fancy!). Top with soda water and serve!
Pimm’s Cup / Pimm’s Royale / Pimm’s Rangoon
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.
Tom’s:
1½ oz Pimm’s
½ oz gin
½ oz lemon juice
½ oz simple syrup
3 cucumber discs - or ¼ oz cucumber juice, see below
1½ oz chilled soda water - or so
In a shaker or mixing glass, muddle the cucumber slices with the simple 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.
Tom’s commentary on the name:
Pimm’s Rangoon
This is a Pimm’s Cup with ginger ale. Increase the lemon juice to ¾ oz and substitute ginger ale in place of the soda water. Or use ginger beer for spicy kick. Sweetness will vary from brand to brand so I recommend starting with 1 ounce and adding more to taste. Some people use ginger ale in they’re classic Pimm’s Cup, and that’s just fine.
With Ginger Syrup - If you some on hand, you could also make a Pimm’s Rangoon by using ½ oz ginger syrup in place of simple syrup and topping the drink with soda water. This is probably my favorite version of all. But I say, why discriminate?
Ace’s:
2 oz Pimm’s. No gin. 3/4 oz simple. 3/4 oz lemon. no muddling just one cucumber wheel thrown into the tin, shake, strain (doesn’t mention fine straining), top with soda then gently stir. cucumber wheel the only garnish.
Marilou’s:
Same as Ace
Liquor.com
2 ounces Pimm’s No. 1
1/2 ounce lemon juice, freshly squeezed
Ginger ale, to top
Add Pimm’s No. 1 and lemon juice into a highball glass over ice, then top with ginger ale and stir briefly to combine.
Garnish with a cucumber slice, mint sprig, skewered strawberry and optional lemon and orange wheels.
Punch:
2 ounces Pimm’s No. 1
1/2 ounce lemon juice
1/4 ounce simple syrup (1:1, sugar:water)
2 dashes Angostura bitters
ginger ale, to top
Garnish: cucumber spear or slice, mint sprig, seasonal berries and citrus (optional)
DIRECTIONS
In a Collins glass, add Pimm’s, lemon juice and simple syrup and stir.
Add ice, top with soda water and bitters and stir gently to mix.
Garnish lavishly like a flower arrangement with a cucumber slice, fresh mint sprig, berries, citrus and a pocket square.
Imbibe:
2 OZ. PIMM’S NO. 1
¼ OZ. FRESH LEMON JUICE
GINGER ALE
GARNISH:
CUCUMBER
Pour the Pimm’s and lemon juice into an ice-filled glass, top with ginger ale, stir and garnish.
Joe’s:
Tom’s but with 3/4 oz lemon and 3/4 oz ginger syrup and no simple
Mr. Boston
2 Ounce(s) Pimm’s No. 1
3 Ounce(s) Ginger ale or lemon-lime soda
Cucumber slices and/or lemon wheel
Pour Pimm’s into ice-filled Collins glass. Top with chilled ginger ale. Garnish with cucumbers and/or lemon. Serve in a Collins Glass.
Bevvy
2 ounces Pimm’s No. 1
3 ounces carbonated lemonade*
To make carbonated lemonade, combine juice from one lemon, 1.5 oz soda water, and 0.25 oz simple syrup. Scale up for larger recipes.
To make the cocktail, add Pimm’s No. 1 and lemonade to a highball glass with ice and stir to combine. Garnish with a cucumber, orange slice, strawberry, lemon twist and fresh mint sprig, or whatever assortment of fresh produce you prefer.
A Couple Cooks
2 cucumber slices
2 ounces Pimm’s No 1
4 ounces sparkling lemonade (equal parts simple and lemon juice and double that combined amount of soda), ginger beer or ginger ale
½ ounce lemon juice, optional*
For the garnish: more cucumber slices, lemon wedge, fresh mint
Place a cucumber slice in the bottom of a mixing glass and muddle it several times.
Add the Pimms No 1 and a handful of ice. Stir until cold, then strain into an ice-filled highball glass.
Top with the sparkling lemonade or ginger beer. Garnish with a lemon wedge, mint leaves and additional cucumber slices.
Pisco Sour
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.
Mr. Boston
2 Ounce(s) Pisco
3/4 Ounce(s) Fresh Lime Juice
1/4 Ounce(s) Simple Syrup
1/2 Egg White
1 Dash(es) Angostura Bitters
Shake without ice. Add ice and shake again. Strain into chilled champagne flute or cocktail glass. Top with bitters.
Ace’s:
1 1/2 pisco. 3/4 lime (no allowance for lemon). full egg white. dry shake first. Double strain. Garnish with angostura drops.
Marilou’s:
2 oz pisco
3/4 oz lime
3/4 oz simple
egg white
dry shake it all. shake with ice. double strain into coupe. Ango drops garnish.
Joe’s:
Tom’s
Imbibe
3 oz. pisco
3/4 oz. simple syrup (1:1) or 2 tsp. sugar
1 oz. fresh lemon juice
1 fresh egg white (pasteurized if you like)
2 dashes Angostura bitters
In a shaker, combine the pisco, simple syrup, lemon juice and egg white and shake vigorously with ice. Strain into a glass and dash with bitters.
Punch
2 ounces pisco
3/4 ounce lemon juice
1/2 ounce simple syrup (1:1, sugar:water)
1/2 a large or 1 small egg white
Add all ingredients to a cocktail shaker and dry shake (shake without ice).
Add ice to the shaker and shake well.
Strain into a chilled coupe or cocktail glass.
Garnish with Angostura bitters.
Liquor
2 ounces pisco
1 ounce lime juice, freshly squeezed
1/2 ounce simple syrup
1 egg white
Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) vigorously.
Add ice and shake again until well-chilled.
Strain into a chilled Nick & Nora glass. (Alternatively, you can strain it into a rocks glass over fresh ice.)
Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick or similar implement, swirl the bitters into a simple design, if desired.
Bevvy
2 oz pisco
1 oz lime juice
0.5 oz simple syrup
1 egg white
Angostura bitters
Add all ingredients, except bitters, to a cocktail shaker WITHOUT ice and shake hard for about 30 seconds.
Add ice to shaker and shake again, hard, until chilled.
Double strain into a sour glass or Old-Fashioned glass, so that a layer of frothy egg white forms on top.
Add 2-3 drops of Angostura bitters to the top of the foam and serve.
A Couple Cooks
2 ounces (4 tablespoons) pisco
1 ounce (2 tablespoons) lime juice
½ ounce (1 tablespoon) simple syrup
1 egg white
Add the pisco, lime juice, simple syrup and egg white to a cocktail shaker without ice. Shake for 15 seconds.
Add the ice to the cocktail shaker. Shake again for 30 seconds.
Strain the drink into a cocktail glass; the foam will collect at the top. Garnish with bitters on the foam.
Ramos Gin Fizz
Joe’s: (need to compare and perhaps combine (especially the shaking steps) imbibe’s and mine)
Ideally for a Ramos we need a 10-12 ounce Collins glass.
2 1/4 oz Old Tom (per Kevin) gin
1 oz cream
1 oz simple
3/4 oz lemon
3/4 oz lime
5 drops orange flower water
egg white
vigorously dry shake egg white with citrus for 20 seconds
then add all ingredients except cream and add two cubes of ice
then shake for 1 minute (maybe less since I’m generating so much fluff)
then add cream and one cube and shake for another minute
when you can’t hear the ice anymore, stop
then add 3 ounces of soda into a chilled Collins glass
slowly strain Ramos into collins then stop halfway and wait 20 seconds for head to solidify
add remaining mix to collins by pouring down a barspoon until head sits above rim of glass
if necessary pour another ounce of soda into tin and pour more into the collins
(due to our fat collins glasses, these specs have been updated)
Ramos needs one more egg
And maybe less soda. There’s plenty of fluff but it’s just not all coming out. So I probably need less initial soda in the glass and just to try to put more foam in the glass or maybe I’m shaking too much. Other recipes would make it seem so
Mr. Boston
1 1/2 Ounce(s) Gin
1 Ounce(s) Heavy cream
1/2 Ounce(s) Simple Syrup
1/2 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Fresh Lime Juice
1 Egg White
3-4 Dash(es) Orange blossom water
1 Ounce(s) Soda water
Shake all ingredients except soda water without ice well until foamy. Add ice and shake well until chilled. Strain into chilled highball glass. Top with soda water and stir. Serve in a Highball Glass.
Ace:
2 oz gin
1 oz cream
1 oz simple
1/2 oz lemon
1/2 oz lime
5 drops orange flower water
egg white
(notes that there are several ways to make this cocktail)
vigorously dry shake egg white with citrus for 20 seconds then add all ingredients (except cream) and two cubes of cold draft ice. Shake for 1 minute. Ad cream and shake for 1 minute with one cube. When you can’t hear the ice anymore, stop. Add 2 oz soda into chilled collins glass. Slowly strain ramos into collins and stop halfway to the top. Allow to sit for 20 seconds for head to solidify. then add remaining mix to glass until head sits above rim. If necessary pout 1/2-1 oz of soda into tin and restrain into collins but do not free-pour.
Marilou’s:
Same as Ace
Imbibe:
1½ oz. Old Tom gin
1 oz. simple syrup (1:1)
½ oz. fresh lemon juice
½ oz. fresh lime juice
1 oz. fresh egg white (pasteurized if you like)
2 oz. heavy cream
3 dashes orange flower water
Chilled club soda
Tools: shaker, strainer
Glass: Collins
Add ice to the glass to chill and set aside. Add all the ingredients (except the soda) to an ice-filled shaker and shake vigorously 50 times. Remove the ice from the glass and strain mixture into the glass from a distance to ensure froth. Top with club soda.
- Russ Bergeron, The Sazerac Bar, New Orleans, Louisiana
PUNCH:
2 ounces gin
1/2 ounce lemon juice
1/2 ounce lime juice
1/2 ounce simple syrup (1:1, sugar:water)
3 dashes orange flower water
1 ounce cream
1 egg white
2 ounces soda water
Add all ingredients except for soda to a cocktail shaker.
Shake for a full minute without ice.
Add ice and shake until well-chilled.
Strain into a Collins glass (or two small fizz glasses) and top with soda.
Garnish with half an orange wheel (or two).
Liquor
2 ounces gin
3/4 ounce simple syrup
1/2 ounce heavy cream
1/2 ounce lemon juice, freshly squeezed
1/2 ounce lime juice, freshly squeezed
3 dashes orange flower water
1 fresh egg white
Club soda, chilled, to top
Add the gin, simple syrup, heavy cream, lemon and lime juices, orange flower water and egg white into a shaker and dry-shake (without ice) vigorously for about 10 seconds.
Add ice and shake for at least 15 seconds, until well-chilled.
Strain into a Collins glass.
Pour a little bit of club soda back and forth between the empty halves of the shaker tins to pick up any residual cream and egg white, then use that to top the drink.
Bevvy
2 oz gin
1 oz heavy cream
1 egg white
fresh juice from 1/2 lemon
fresh juice from 1/2 lime
2 teaspoons bar sugar
2-3 drops orange flower water
seltzer water or club soda
Add all ingredients (except the seltzer/soda) to a shaker filled with cracked ice, and shake vigorously for 5-6 minutes (Wondrich’s recipe calls for 2 minutes but we prefer the longer shake time here at Bevvy).
Strain into a chilled Collins glass, and top with the seltzer water (or club soda).
A Couple Cooks
2 ounces gin
½ ounce lemon juice
½ ounce lime juice
½ ounce simple syrup
½ ounce heavy cream
¼ teaspoon orange flower water (orange blossom water)
1 egg white
Soda water
Add the gin, lemon juice, lime juice, simple syrup, heavy cream, orange flower water, and egg white to cocktail shaker without ice. Shake for 15 seconds (called a “dry shake).
Add ice to the cocktail shaker. Shake again for 30 to 45 seconds.
Strain the drink into an ice filled Collins glass or highball glass. Add a splash of soda water into the glass and allow to sit for 1 minute until foam separates.
Sazerac
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 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 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.
Ace’s:
also allows for the split. no option for simple syrup and a full 1/4 oz of demerara. no angostura. no directions on how to chill the chilled rocks glass. lemon twist rather than peel. No mention of expressing the garnish. put it in the glass rather than discarding it.
Marilou’s:
2 oz rye
1/4 oz dem
4 dashes Peychaud’s
Stir. Strain into absinthe rinsed rocks glass. Lemon twist garnish tossed in.
Joe’s:
Tom’s but compare without the ango and leave the peel in
Sidecar
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.
Mr. Boston
1 Ounce(s) Cognac
1 Ounce(s) Triple Sec
1/2 Ounce(s) Fresh lemon juice
Shake with ice and strain into a chilled cocktail glass. Serve in a Cocktail Glass.
Ace’s:
allows for brandy. 3/4 combier. doesn’t allow for demerara. double strain. full sugar rim and is not optional. lemon twist no express.
Marilou’s:
Same as Ace. Nick n Nora
Joe’s:
Tom’s but always have a half sugar rim
Imbibe
2 oz. Cognac
1 oz. Cointreau
¾ oz. fresh lemon juice
Garnish: sugared rim (optional)
Shake ingredients with ice and strain into a chilled glass.
Punch
2 ounces Cognac (VS or VSOP)
3/4 ounce Cointreau
3/4 ounce lemon juice
Prepare a coupe or cocktail glass ahead of time with a sugar rim (optional).
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into prepared coupe or cocktail glass.
Garnish with an orange peel.
Liquor
1 1/2 ounces cognac
3/4 ounce orange liqueur (such as Cointreau)
3/4 ounce lemon juice, freshly squeezed
Coat the rim of a coupe glass with sugar, if desired, and set aside.
Add the cognac, orange liqueur and lemon juice to a shaker with ice and shake until well-chilled.
Strain into the prepared glass.
Garnish with an orange twist.
Bevvy
1.5 oz cognac
0.75 oz Cointreau
0.75 oz lemon juice
Lemon and sugar for garnish
Run a slice of lemon around the rim of a cocktail glass, then place the glass rim-down in a plate with sugar. Give it a little twist to make sure the rim is evenly coated.
Combine all ingredients in a cocktail shaker with ice and shake until chilled.
Strain into your sugar-rimmed cocktail glass.
A Couple Cooks
2 ounces (4 tablespoons) Cognac (VS or VSOP)
1 ounce (2 tablespoons) Cointreau
1 ounce (2 tablespoons) lemon juice
For the garnish: lemon twist or orange twist
Superfine sugar* rim, optional
Cut a notch in a lemon wedge, then run the lemon around the rim of a cocktail glass. Dip the edge of the rim into a plate of superfine sugar.
Place all ingredients in a cocktail shaker with a handful of ice and shake until cold.
Strain the drink into the prepared glass. Garnish with a lemon twist or orange twist.
Singapore Sling
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.
Ace:
1 oz cherry heering
1 oz dry gin
1/2 oz lemon
shake, strain, top with 1 1/2 oz soda and mint
Liquor.com:
3/4 ounce gin
1/4 ounce Benedictine
1/4 ounce Grand Marnier
1/4 ounce Heering cherry liqueur
1 ounce pineapple juice
1/2 ounce lime juice, freshly squeezed
1 dash Angostura bitters
Club soda, chilled, to top
Garnish: orange slice
Garnish: cherry
Steps
Add the gin, Benedictine, Grand Marnier, cherry liqueur, pineapple juice, lime juice and bitters into a shaker with ice and shake until well-chilled.
Strain into a highball glass over fresh ice, and top with the club soda.
Garnish with an orange slice and a cherry.
Joe’s:
Imbibe
Mr. Boston
2 Ounce(s) Gin
1/2 Juice of a Lemon
1 Teaspoon(s) Powdered Sugar
Club Soda
1/2 Ounce(s) cherry-flavored brandy
Shake lemon, sugar, and gin with ice and strain into collins glass. Add ice cubes and fill with club soda. Float cherry-flavored brandy on top. Decorate with fruits in season and serve with straws. Serve in a Collins Glass.
Punch
1 1/2 ounces gin, London dry
1/4 ounce Cherry Heering
1/4 ounce Cointreau
1/4 ounce Bénédictine
1/4 ounce grenadine
1 ounce lime juice
3/4 ounce pineapple juice
1 dash Angostura bitters
2 ounces soda water
Add all ingredients except for soda to a cocktail shaker.
Add ice and shake until chilled.
Strain over ice into a Collins glass.
Top with soda.
Garnish with a brandied cherry, a pineapple wedge and a mint sprig.
Bevvy
1 oz gin
1 oz Cherry Heering
1 oz Bénédictine
1 oz fresh lime juice
1 dash Angostura bitters
2 oz soda water
Lime twist or cherry for garnish (optional)
Add all ingredients except soda to a Highball or Collins glass over ice and stir gently.
Top with soda, stir once, and serve.
Optionally, garnish with a twist of lime or a cherry.
A Couple Cooks
1 ounce gin
½ ounce cherry liqueur or cherry brandy
½ ounce Cointreau
½ ounce lime juice
¼ ounce Benedictine (optional but traditional)
¼ ounce grenadine
2 ounces pineapple juice
2 dashes Angostura bitters
Ice, for serving (like clear ice)
Soda water, for serving
For the garnish: cocktail cherry, orange wedge (optional)
Add all ingredients to a cocktail shaker. Fill it with ice and shake it until cold.
Strain the drink into a hurricane or highball glass that’s filled with ice. Top with splash of soda water (about 1 ounce or so). Garnish with a cocktail cherry and orange wedge.
Tom Collins, John Collins, and Colonel Collins
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
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.
A Couple Cooks
2 ounces dry gin
1 ounce lemon juice
3/4 to 1 ounce simple syrup or maple syrup
4 oz soda water
Add the gin, syrup and lemon juice to a cocktail shaker with 4 ice cubes. Shake well until chilled.
Strain the liquid into an ice filled glass, and top off the glass with soda water. Garnish with a lemon wheel and cocktail cherry.
Tom’s
2 oz gin
¾ oz lemon juice
¾ oz simple syrup
chilled soda water - ideally from a small, unopened bottle
Combine gin, lemon juice and simple syrup in a shaker.
Fill a chilled collins/highball glass with ice.
Fill shaker with ice, shake for 3-4 seconds.
Pour in 2 ounces of soda water in collins glass.
Strain cocktail into glass.
Top with more soda, if needed/desired.
Garnish with an orange half wheel - if desired.
Gin Fizz (Tom only): same as above but without ice and in a smaller vessel like a rocks glass
Ace’s
says old tom is preferable. only 1/2 oz simple. build in collins glass with ice and top with soda, no shaker at all. lemon wheel garnish.
(this can be used as an example of when even the Ace specs don’t follow the rule of always shaking citrus.)
Marilou’s
Same as Ace
Joe’s
Tom’s build and Ace’s amount of simple
Mr. Boston
2 Ounce(s) Gin
1 Ounce(s) Fresh lemon juice
1 Ounce(s) Simple Syrup
Soda water
Orange and lemon wheels, maraschino cherry
Shake gin, lemon juice, and syrup with ice and strain into Collins glass. Add several ice cubes, fill with soda water, and stir. Garnish with orange, lemon, and cherry. Serve with a straw. Serve in a Collins Glass.
Punch
1 1/2 ounces gin
3/4 ounce lemon juice
3/4 ounce simple syrup (1:1, sugar:water)
soda water
Add gin, lemon juice and simple syrup to a cocktail shaker.
Add ice and shake until chilled.
Strain over ice into a Collins glass.
Top with soda water.
Garnish with a brandied cherry and an orange wheel.
Imbibe
2 OZ. GIN
¾ OZ. FRESH LEMON JUICE
½ OZ. SIMPLE SYRUP (1:1)
SELTZER OR SODA WATER
GARNISH:
LEMON SLICE AND CHERRY
Combine the gin, lemon juice and syrup in an ice-filled glass and stir. Top off with seltzer water and garnish.
Liquor
2 ounces London dry gin
1 ounce lemon juice, freshly squeezed
1/2 ounce simple syrup
Club soda, to top
Add the gin, lemon juice and simple syrup to a Collins glass.
Fill with ice, top with club soda and stir.
Garnish with a lemon wheel and maraschino cherry (optional).
Vesper
Try 2 gin, 1 lillet, 1/2 vodka without ango and then again with ango and then the winner of these against Tom’s with and without ango.
Joe’s as made at Marilou but as was not the official Marilous version (But try Tom’s Lillet heavy version and if it’s better, even if not adopted officially, make it a separate card)
2 oz gin
1 oz vodka
1/2 of Cocchi Americano or, preferably, 1/2- 3/4 Lillet Blanc. If using Lillet, add 2 dashes of ango.
Shaken or stirred guest preference. Lemon ornament
Ok, me vs Tom. Tom wins! Even with me cheating with the ango, he still wins. Switching up the vodka and Lillet in the lineup is something I was inclined to try but of course Tom beat me to it and apparently it makes all the difference. I beat Imbibe and Tom beats me. Even though Tom has more gin, it’s still somehow less harsh and smoother than mine. It’s a very nice cocktail. Mine is a mid great cocktail and Tom’s is a high level great cocktail when you combine, classiness, cool factor, taste, and taste when accounting for Martini lovers. I’d love to try Tom’s with a bit of ango.
Tom’s
2½ oz gin
¾ oz Lillet Blanc
½ oz vodka
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.
Ok, me vs Tom. Tom wins! Even with me cheating with the ango, he still wins. Switching up the vodka and Lillet in the lineup is something I was inclined to try but of course Tom beat me to it and apparently it makes all the difference. I beat Imbibe and Tom beats me. Even though Tom has more gin, it’s still somehow less harsh and smoother than mine. It’s a very nice cocktail. Mine is a mid great cocktail and Tom’s is a high level great cocktail when you combine, classiness, cool factor, taste, and taste when accounting for Martini lovers. I’d love to try Tom’s with a bit of ango.
Ace’s:
1 1/2 gin. 1/2 cocchi americano rather than 3/4 lillet. 1 oz vodka. lemon twist rather than peel.
Marilou’s:
Same as Ace. Coupe.
Mr. Boston
3 Ounce(s) Gin
1 Ounce(s) Vodka
1/2 Ounce(s) Cocchi Americano
Large lemon twist
Shake with ice. Strain into chilled Champagne or cocktail glass. Add lemon twist. Serve in a Champagne Flute.
The original James Bond recipe from Casino Royale
3 ounces of Gordon’s gin
1 oz of vodka
1/2 oz of Lillet Blanc
shaken and served with a lemon twist.
The original vs Imbibe. Both are in that ugh martini category and honestly, they are pretty similar in taste. The Tanqueray just cuts through everything and the vodka doesn’t help anything. Just drink Lillet by itself lol. Imbibe of course beats the original because you can at least get a hint of the Lillet in the Imbibe version. Not even because of its taste but mostly because of how cool and classy it is and how much it really does appeal to any serious martini drinker, it’s a low level great cocktail. I’d be very proud to serve this. My version is better and hopefully some other version is as well.
Imbibe
1½ OZ. GIN
1 OZ. VODKA
½ OZ. LILLET BLANC
Shake ingredients with ice, strain into a chilled cocktail glass and garnish with lemon twist
The original vs Imbibe. Both are in that ugh martini category and honestly, they are pretty similar in taste. The Tanqueray just cuts through everything and the vodka doesn’t help anything. Just drink Lillet by itself lol. Imbibe of course beats the original because you can at least get a hint of the Lillet in the Imbibe version. Not even because of its taste but mostly because of how cool and classy it is and how much it really does appeal to any serious martini drinker, it’s a low level great cocktail. I’d be very proud to serve this. My version is better and hopefully some other version is as well.
Punch
3 ounces gin
1 ounce vodka
1/2 - 3/4 ounce Lillet Blanc (or 1/2 ounce Cocchi Americano)
Add all ingredients to a mixing glass.
Add ice and stir well.
Strain into a chilled coupe or cocktail glass.
Garnish with a lemon peel.
Epicurus (Same as Imbibe)
1 1/2 ounces Tanqueray gin
1 ounce vodka
1/2 ounce Lillet Blanc
1 lemon
Stir 1/2 ounce Lillet Blanc, 1 ounce vodka, and 1 1/2 ounces Tanqueray gin in an ice-filled mixing glass until very cold, about 30 seconds. Strain cocktail through a Hawthorne strainer or a slotted spoon into a martini glass.
Using a small serrated knife, remove a 1” strip of peel from a lemon (some white pith is okay); it should be stiff enough to provide some resistance when bent. Twist over drink to express oils; discard. Garnish with a lemon twist.
Liquor (same as original except this is stirred, not shaken)
3 ounces gin
1 ounce vodka
1/2 ounce Lillet blanc aperitif
Add the gin, vodka and Lillet blanc into a mixing glass with ice and stir until well-chilled.
Strain into a chilled cocktail glass.
Express the oils from a lemon twist over the drink, rub the twist along the rim of the glass and drop it into the cocktail.
Bevvy (Like Liquor’s version, this is the same as the original except this one is stirred, not shaken)
3 oz dry gin (Bond preferred Gordon’s)
1 oz vodka
1/2 oz Lillet Blanc
Add the gin, vodka and Lillet Blanc into a mixing glass with ice.
Stir until very cold.
Strain into a cocktail glass or a coupe.
Garnish with a large, thin twist of lemon.
A Couple Cooks
1 ½ ounce) gin
½ ounce vodka
¼ ounce Lillet Blanc
Place the gin, vodka, and Lillet blanc into a cocktail shaker and fill it with ice. Shake until cold.
Strain the drink into a cocktail glass.
Use a knife to remove a 1″ wide strip of the lemon peel. Squeeze the lemon peel into the drink to release the oils. Gently run the peel around the edge of the glass, then place it in the glass and serve.
Vieux Carre
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.
Mr. Boston
3/4 Ounce(s) Straight rye whiskey
3/4 Ounce(s) Brandy
3/4 Ounce(s) Sweet Vermouth
1/4 Ounce(s) Benedictine
1 Dash(es) Peychaud’s Bitters
1 Dash(es) Angostura Bitters
Pour into ice-filled old-fashioned glass and stir. Serve in an Old-Fashioned Glass.
Ace’s:
1 oz rye. 1 oz brandy. 1 oz sweet vermouth. 1/4 Benedictine. Build in glass only option. no garnish.
Marilou’s:
Same as Ace except only a barspoon of benedictine.
Joe’s:
Tom’s
Very similar to Thomas’ Saratoga cocktail
Whiskey Sour
David Wondrich’s Tutorial
Add 3-4 barspoons of sugar and just enough water to dissolve it
Squeeze half a lemon into the shaking glass or tin
2 oz rye whiskey
shake and strain into a coupe with no ice
float a few barspoons of red wine
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.
Ace’s
no rye option. acknowledges the 2 oz classic standard but goes with 1 1/2 bourbon. full egg white. dry shake with citrus and egg white only then add the rest and shake with ice. lemon twist garnish. on rocks the only serving option.
Marilou’s
Same as Ace except 2 oz bourbon rather than 1 1/2 oz and coupe straight up rather than on the rocks.
Joe’s
Tom’s
Between the Sheets
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.
So, between Tom and Punch, Tom wins. Tom’s feels more like a proper drink. Punch seems to be going for a balance in theory, modeled off of a Last Word or a Corpse Reviver template, that doesn’t fit these ingredients. You have two killer tasty spirits that just get lost in the Cointreau by bringing the Cointreau up and the spirits down. I might could see bringing the Cointreau up a little in Tom’s or maybe bringing those spirits down by a quarter whilst keeping Cointreau where it is, but I don’t see that pure equality of ingredients is doing anyone any favors unless you just happen to love drinking Cointreau by itself. This is a low level great cocktail. The Punch version is just a mid to high level good cocktail.
Liquor
1 ounce cognac
1 ounce light rum
1 ounce triple sec
1/4 ounce lemon juice, freshly squeezed
Garnish: flamed orange peel
Add the cognac, rum, triple sec and lemon juice into a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Flame an orange peel over the top of the drink to express its oils, then discard the peel before serving.
If I preferred Tom’s over Punch’s, then I’m not going to prefer this one.
Punch
3/4 ounce cognac
3/4 ounce rum, white or gold
3/4 ounce Cointreau or Combier
1/2 ounce lemon juice
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with an orange peel.
See the note under Tom.
Brooklyn
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.
Mr. Boston
1 1/2 Ounce(s) Rye or bourbon whiskey
1/2 Ounce(s) Sweet Vermouth
1 Dash(es) Amer Picon or Torani Amer
1 Dash(es) Maraschino liqueur
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Imbibe (uses Macy’s recipe!)
2 OZ. RYE WHISKEY
1/2 OZ. DRY VERMOUTH
1/2 OZ. AMARO (MACY USES CIOCIARO)
HEAVY ¼ OZ. MARASCHINO LIQUEUR (ABOUT 2 TSP.)
Combine all of the ingredients in a mixing glass with ice, then stir to chill. Strain into a chilled coupe and garnish with cherry.
PUNCH:
2 ounces rye whiskey
1/2 ounce dry vermouth
1/4 ounce maraschino liqueur
1/4 ounce Amer Picon, or Amaro CioCiaro if unavailable
Add all ingredients to a mixing glass.
Add ice, and stir until chilled.
Strain into a coupe glass.
Liquor.com
2 ounces rye whiskey
1 ounce dry vermouth
1/4 ounce maraschino liqueur
1/4 ounce Amer Picon (or 1/4 ounce Bigallet China-China Amer or 2 dashes Angostura bitters)
Add all ingredients into a mixing glass with ice and stir until well-chilled.
Strain into a chilled coupe glass.
Garnish with a skewered maraschino cherry.
Joe’s:
Tom’s
Liquor
2 ounces rye whiskey
1 ounce dry vermouth
1/4 ounce maraschino liqueur
1/4 ounce Amer Picon (or 1/4 ounce Bigallet China-China Amer or 2 dashes Angostura bitters)
Add the rye whiskey, dry vermouth, maraschino liqueur and Amer Picon (or substitute) into a mixing glass with ice and stir until well-chilled.
Strain into a chilled coupe glass.
Garnish with a skewered maraschino cherry.
A Couple Cooks
2 ounces (4 tablespoons) rye whiskey
1 ounce (2 tablespoons) dry vermouth
½ tablespoon Maraschino liqueur
½ tablespoon herbal citrusy amaro like Amer Picon*, or a few dashes of Angostura bitters
Add the rye whiskey, dry vermouth, maraschino liqueur, and amaro to a cocktail shaker and fill it with ice. Shake vigorously until cold.
Strain into cocktail glass. Garnish with a lemon slice or crystalized ginger, if desired.
Death & Co.
2 oz rittenhouse 100 rye
3/4 oz dolin dry vermouth
1/4 oz amaro ciociaro
1 teaspoon luxardo maraschino liqueur
Stir all the ingredients over ice, then strain into a coupe. No garnish.
Corpse Reviver #1
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.
Mr. Boston
2 Ounce(s) Cognac
1 Ounce(s) Calvados, apple brandy, or applejack
1 Ounce(s) Sweet Vermouth
Stir with ice and strain into a chilled cocktail glass. Serve in a Cocktail Glass.
Southside and Southside Fizz
Southside
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 mixing glass with simple. Add remaining ingredients and shake with ice. Strain into chilled cocktail glass. Add a mint sprig. Serve in a cocktail glass.
A Couple Cooks
2 ounces gin
½ ounce lime juice
½ ounce lemon juice*
½ ounce simple syrup or maple syrup
6 mint leaves
Add the mint leaves to a cocktail shaker and muddle them.
Add the gin, lemon juice, lime juice and syrup to cocktail shaker. Fill it with ice and shake until cold.
Strain the drink into chilled cocktail glass. Garnish with an additional mint leaf (smack it between your hands to release the oils) and a lemon twist.
Mr. Boston
8-10 Fresh mint leaves
1 1/2 Ounce(s) Gin
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Simple Syrup
Fresh mint sprigs
Muddle mint leaves gently in mixing glass. Add remaining ingredients and shake with ice. Strain into chilled cocktail glass. Add the mint sprig. Serve in a Cocktail Glass.
Liquor
5 mint leaves
1 ounce lemon juice, freshly squeezed
2 ounces gin
1 ounce simple syrup
Add the mint leaves and lemon juice into a shaker and gently muddle.
Add the gin and simple syrup with ice, and shake until well-chilled.
Double-strain into a chilled cocktail glass.
Garnish with a mint sprig.
Punch
2 ounces gin
3/4 ounce lime juice
3/4 ounce simple syrup (1:1, sugar:water)
6-8 mint leaves
1 dash orange bitters
In a cocktail shaker, gently muddle mint leaves with simple syrup.
Add all other ingredients, add ice and shake until chilled.
Double strain into a chilled coupe or cocktail glass.
Spank a mint sprig against your hand to release the oils and garnish.
Southside Fizz
Joe’s
2 oz gin
1/2 oz lemon
1/2 oz lime
1 oz simple
10 mint leaves
Muddle mint leaves gently in mixing glass with simple. Add remaining ingredients and shake with ice. Strain into collins over ice. Slap and add a mint sprig.
A Couple Cooks
6 mint leaves
2 ounces gin
½ ounce lemon juice
½ ounce lime juice
½ ounce simple syrup or maple syrup
2 ounces soda water
Add the mint leaves to a cocktail shaker and muddle them (see How to Muddle Mint).
Add the gin, lemon juice, lime juice and syrup to cocktail shaker. Fill with ice and shake until cold.
Strain into chilled highball glass. Top with soda water and garnish with an additional mint leaf (smack it between your hands to release the oils) and lemon peel.
Mr. Boston
8-10 Fresh mint leaves
2 Ounce(s) Gin
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Simple Syrup
Soda water
Fresh mint sprig
Muddle mint leaves gently in mixing glass with syrup. Add gin, lemon juice, and shake with ice. Strain into ice-filled highball glass. Fill with soda water and stir. Add mint sprig. Serve in a Highball Glass.
Imbibe:
2 oz. dry gin
¾ oz. fresh lemon juice
1 tsp. superfine sugar (or use simple syrup)
8–10 mint leaves
Chilled club soda
Place mint leaves in shaker and gently muddle. Add the gin, lemon juice and sugar, and stir to dissolve. Fill the shaker with large pieces of ice and shake gently—to keep from pulverizing the mint—for about 10 seconds. Double-strain into a highball glass filled with large cubes or an ice spear. Top with chilled club soda. Garnish.
Adapted from The Bartender’s Book, Jack Townsend & Tom Moore McBride, 1951
Gibson and Dirty Gibson
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!
Imbibe:
2 ½ OZ. GIN (ROBITSCHEK USES BEEFEATER)
1 OZ. DRY VERMOUTH (ROBITSCHEK USES DOLIN)
Stir the ingredients with ice to chill, then strain into a chilled cocktail glass. Garnish with pickled pearl onion.
Liquor.com:
2 1/2 ounces gin or vodka
1/2 ounce dry vermouth
Add the gin (or vodka) and dry vermouth into a mixing glass with ice and stir until well-chilled.
Strain into a chilled cocktail glass.
Garnish with a cocktail onion.
Joe’s:
Tom’s
Hanky Panky
Tom’s:
1½ oz gin
1½ oz sweet vermouth
¼ oz Fernet Branca
orange peel for garnish
Combine all ingredients in a chilled mixing glass. Fill with ice, stir for 15-25 seconds and strain into a chilled coupe of stemmed cocktail glass. Express the oils from the orange peel and garnish.
Gin and vermouth recommendations:
I particularly like Tanqueray and Cinzano in this, though any combination should perform admirably.
Mr. Boston
1 1/2 Ounce(s) Gin
1 1/2 Ounce(s) Sweet Vermouth
2 Dash(es) Fernet-Branca
1 Orange Peel
Combine ingredients in a mixing glass. Add ice, stir. Strain into a chilled coupe glass. Garnish with a piece of orange peel. Serve in a Cocktail Glass.
Ace’s:
2 oz dry gin. 1 1/2 cocchi torino or carpano antica and fernet vallet rather than fernet branca. orange twist rather than orange peel.
Joe’s:
Tom’s
Death & Co.
2 oz Fords Gin
1/2 oz Contratto Americano Rosso Vermouth
1/2 oz Carpano Antica
1/4 Fernet-Branca
Stir. Strain into a Nick & Nora. Garnish with lemon twist.
Irish Coffee
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.
Imbibe:
The creation of Irish chef Joseph Sheridan, who first invented the coffee cocktail on a dreary night back in the 1940s to rouse tired, chilly American travelers, the Irish Coffee recipe has since become a staple of bar menus around the world. It’s a comforting blend of whiskey, coffee, brown sugar and fresh cream that warms you to the core.
¾ cup fresh-brewed coffee
1 Tbsp. brown sugar
1 ½ oz. Irish whiskey
Heavy cream
Garnish: roasted coffee bean
Pour fresh hot coffee into a preheated glass. Stir in the sugar and dissolve. Pour in the whiskey and stir. Lightly whip the cream so it’s still pourable, then top the coffee by pouring the cream over the back of a spoon so that it floats. Do not stir after adding the cream, as the true flavor emerges by drinking the coffee and whiskey through the cream. Garnish
Joe’s
Tom’s. Shaking the heavy cream for the whipped cream is much better than whisking and 1/2 ounces of the whiskey plus dilution and coffee is way too weak.
Mr. Boston
2 Cube(s) Sugar cube
1 1/2 Ounce(s) Hot brewed coffee
1 1/2 Ounce(s) Irish Whiskey
Lightly whipped cream
Stir sugar cubes and coffee in preheated Irish coffee glass to dissolve sugar. Add whiskey. Float cream over back of barspoon to fill glass. Serve in an Irish Coffee Glass.
Punch
2 sugar cubes (or 2 teaspoons sugar)
4 ounces coffee, hot
1 1/2 ounces Irish whiskey (preferably Tullamore Dew)
heavy cream, lightly whipped (see Editor’s Note)
Prepare an Irish Coffee glass (or a wine glass or mug) by filling it with hot water.
Discard hot water, and drop in sugar cubes (or sugar).
Add hot coffee and stir to dissolve sugar.
Add Irish whiskey and stir again.
Gently ladle a collar of lightly whipped cream to float on top of the drink.
For a perfect floating cream garnish, the Buena Vista Café ages its fresh, heavy cream for several days before lightly whipping it with a milkshake blender to just pump enough air into it so it’s frothy and light, but not stiff. If the cream is too fresh, it will curdle and not float properly. The hot coffee will lightly flavor the cream as the steam rises up through the floating garnish.
Liquor
1 1/2 ounces Irish whiskey
2 teaspoons brown sugar
Hot brewed coffee, to top
Fill an Irish Coffee mug with hot water, let sit for 2 minutes, then discard the water.
Add the whiskey and sugar to the heated glass, fill with the coffee, and stir.
Top with an inch of unsweetened lightly whipped cream.
A Couple Cooks
6 ounces hot coffee
1 teaspoon sugar
1 ½ ounces Irish whiskey: Jameson or other
Sweetened whipped cream, whipped to soft peaks (or vegan whipped cream for dairy-free)
Make the coffee, using your favorite method.
Make the homemade whipped cream, making sure to whip to soft peaks.
Add the coffee to a glass or Irish coffee mug, leaving about an inch at the top for cream. Stir in the sugar and whiskey until the sugar dissolves.
Gently float the whipped cream on top using the back of a spoon.
St. John Frizell’s Irish Coffee
1 1/2 ounces Irish whiskey, preferably Powers Gold Label Irish Whiskey
1 ounce simple syrup
1 shot espresso
whipped heavy cream, to top (see Editor’s Note)
Add the whiskey and simple syrup into a mixing tin.
Add a small amount of boiling water to an 11-ounce mug to heat it, and nestle the tin in the mug so that the tin heats as well.
Dump the water out of the mug, add the whiskey-sugar mixture and top with boiling water to about 1 inch below the rim of the glass.
Pour the espresso shot directly into the mug.
Float the cream on top and garnish with freshly grated cinnamon.
Whipped Heavy Cream:
Pour several ounces of heavy cream into a mixing tin. Dry shake without ice until the cream begins to thicken, but is still pourable.
The Kerryman’s Irish Coffee
1 1/2 ounces Irish whiskey, preferably Jameson
3 ounces hot coffee
1/2 ounce demerara syrup (1:1, demerara sugar:water)
1 ounce whipped heavy cream (see Editor’s Note)
Fill a 6-ounce Victorian Irish coffee glass or mug with hot water to heat it.
Discard the water and add all the ingredients except for the heavy cream.
Float the whipped heavy cream on top.
Garnish with freshly grated nutmeg.
Whipped Heavy Cream:
Hand whip or dry shake the cream until it reaches a consistency that will float. If it’s not thick enough it will sink; if it’s too thick it won’t float properly. It should be thick, but still pourable.
Mezcal Sazerac
(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
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.
Perfect Manhattan
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
This is on hold until I try the others.
Tom’s
2 ½ 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
2 dashes Angostura bitters
lemon or orange twist
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.
Ace and Marilou’s:
just 2 ounces of whiskey if you asked them and probably cherry garnish.
Joe’s:
TBD: default to Tom’s but with 2 oz for the whiskey
Punch
2 ounces rye or bourbon
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
2 dashes Angostura bitters
Add all ingredients to a mixing glass.
Add ice and stir well.
Strain into a chilled coupe or cocktail glass.
Garnish with a brandied cherry or a lemon twist.
EDITOR’S NOTE
We believe the Manhattan behaves best with rye (specifically Rittenhouse), even though bourbon has become its de facto base spirit over the years. Carpano Antica is the preferred sweet vermouth, but unfortunately it can be elusive, so in a pinch Dolin, or even Martini & Rossi, will work. If you’re a bourbon fan, Evan Williams is versatile and delivers the sweet simplicity most look for in the spirit. Lastly, Luxardo cherries are a luxury, but if you can find them, plop one in. Otherwise, go for a lemon twist.
Punch - Matt Piacentini’s
2 ounces rye
1/2 ounce sweet vermouth
1/2 ounce oloroso sherry
2 dashes Angostura Bitters
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a brandied cherry or lemon twist.
Liquor (same as Punch’s)
2 ounces rye whiskey
1/2 ounce dry vermouth
1/2 ounce sweet vermouth
2 dashes Angostura bitters
Add the rye whiskey, dry vermouth, sweet vermouth and bitters into a mixing glass with ice and stir until well-chilled.
Strain into a chilled Nick & Nora glass or cocktail glass.
Garnish with a brandied cherry.
Piña Colada
Joe’s:
2 1/2 oz (1 1/2 white rum and 1/2 oz overproof Jamaican rum if you have the overproof. And if you have a blender, up the rum by 1/2 oz)
1 1/2 oz pineapple juice
1 1/2 oz cream of coconut (both of these up to 2 oz if using blender)
1/4 lemon
1/4 lime
1/4 simple (try ginger and cinnamon)
Shake with 2 cubes for 20 seconds
Shake with half a cup or so (4oz) of crushed ice (or regular ice if you don’t have crushed just for longer) until you hear just a little crushed ice left
Then serve with ice or just with a couple cubes
(If blending, blend with 1 1/2 cups of ice)
Cherry garnish.
Tom’s:
2 oz white rum - chilled in the freezer, if possible.
¼-½ oz overproof Jamaican rum - optional
1 oz pineapple juice - or 5-6 fresh pineapple chunks
1 oz Coco López - or another Cream of Coconut
¼ oz lime juice
1½ cups ice
Combine all ingredients in a blender. Blend on high for about 10 seconds, or until ice is thoroughly blended. Pour into a collins or wine glass. Garnish with a pineapple wedge and cherry if you like, plus whatever else you want to throw on there. Serve with a wide-mouth straw.
You don’t need a blender to make a Piña Colada. While serving them frozen may be traditional, and my preference, they’re perfectly delightful shaken are served over crushed ice as well. Simply reduce the Coco López and pineapple juice to ¾ oz (or 3-4 pineapple chunks), keep the lime and rum the same and I wouldn’t use any more than ¼ oz Jamaican rum, if you use any at all.
Tom:
2 oz white rum - chilled in the freezer, if possible.
¼-½ oz overproof Jamaican rum - optional
1 oz pineapple juice - or 5-6 fresh pineapple chunks
1 oz Coco López - or another Cream of Coconut
¼ oz lime juice
1½ cups ice
Combine all ingredients in a blender. Blend on high for about 10 seconds, or until ice is thoroughly blended. Pour into a collins or wine glass. Garnish with a pineapple wedge and cherry if you like, plus whatever else you want to throw on there. Serve with a wide-mouth straw.
You don’t need a blender to make a Piña Colada. While serving them frozen may be traditional, and my preference, they’re perfectly delightful shaken are served over crushed ice as well. Simply reduce the Coco López and pineapple juice to ¾ oz (or 3-4 pineapple chunks), keep the lime and rum the same and I wouldn’t use any more than ¼ oz Jamaican rum, if you use any at all.
Mr. Boston
3 Ounce(s) Light Rum
3 Ounce(s) Pineapple Juice
1 1/2 Ounce(s) Cream of coconut
Pineapple wedge, maraschino cherry
Combine ingredients with 2 cups of crushed ice in blender on high speed. Pour into chilled Collins glass. Garnish with pineapple and cherry and serve with a straw. Serve in a Collins Glass.
Liquor.com:
2 ounces light rum
1 1/2 ounces cream of coconut
1 1/2 ounces pineapple juice
1/2 ounce lime juice, freshly squeezed
Garnish: pineapple wedge
Garnish: pineapple leaf
Add the rum, cream of coconut and pineapple and lime juices to a shaker with ice and shake vigorously for 20 to 30 seconds.
Strain into a chilled Hurricane glass over pebble ice.
Garnish with a pineapple wedge and pineapple leaf.
Imbibe:
1½ OZ. AGED PUERTO RICAN RUM
1½ OZ. CREAM OF COCONUT (GONZÁLEZ USES COCO LÓPEZ)
1½ OZ. PINEAPPLE JUICE
5 CHUNKS FRESH PINEAPPLE
16 OZ. CRUSHED ICE
Add all of the ingredients to a blender and whirl for about 35 seconds until smooth and frothy.
PUNCH:
2 ounces rum, light or aged
1/2 ounce lime juice
1 ounce pineapple juice
1 ounce cream of coconut
1 ounce coconut milk
2 cups ice
Garnish: pineapple wedge and an umbrella
Add all ingredients to a blender.
Blend on high until smooth.
Pour into a Collins or hurricane glass (or a hollowed out, frozen pineapple if you’re feeling kitschy).
Garnish with a pineapple wedge and an umbrella.
Joe’s:
Tom wins this one because he gives you the shake option and uses lime. I’m going to up and split the citrus however since lime isn’t even uniformly used. And I’ll change the shaking and build
Epicurus
1 1/2 ounces light rum
2 ounces Coco Lopez cream of coconut
2 ounces pineapple juice
1 Cup crushed ice
Pour rum, cream of coconut and pineapple juice into a blender with one cup of crushed ice.
Blend until smooth.
Garnish with a slice of pineapple and a maraschino cherry, and serve.
A Couple Cooks
1 ½ cups frozen pineapple
1 ½ cups ice
5 ounces (½ cup plus 2 tablespoons) aged rum
2 ounces (4 tablespoons) cream of coconut (not coconut cream; see notes*)
4 ounces (½ cup) pineapple juice
1 ounce (2 tablespoons) lime juice
Blend pineapple and ice until chunky. Add the remaining ingredients and blend until smooth. Serve garnished with a cocktail cherry and drink umbrellas.
50/50 (Fifty-Fifty) Martini
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.
Mr. Boston
1 1/2 Ounce(s) Gin
1 1/2 Ounce(s) Dry Vermouth
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Silver Gin Fizz
Joe’s
2 ounces gin
1 ounce lemon juice, freshly squeezed
1 ounce simple syrup
1 egg white (about 1/2 ounce)
3 ounces of club soda
Add egg white and citrus and dry shake for 20 seconds.
Add the gin and simple syrup and vigorously shake with three or four cubes for about 30 seconds (it needs to be frothy yet also cold as it won’t be served on ice).
Add an ounce and a half of soda to a very small collins, single rocks glass, or coupe.
Single strain two thirds of the drink over a couple cubes and let the head settle.
Then pour the other ounce and a half of soda into the tin and finish the pour with the barspoon trick trying to get that head to rise as much as possible. Lemon twist garnish.
On hold until the other recipes are tried.
Liquor (just calls it a gin fizz)
2 ounces gin
1 ounce lemon juice, freshly squeezed
3/4 ounce simple syrup
1 egg white (about 1/2 ounce)
Club soda, to top (about 1 ounce)
Add the gin, lemon juice, simple syrup and egg white to a shaker and vigorously dry-shake (without ice) for about 15 seconds.
Add 3 or 4 ice cubes and shake vigorously until well-chilled.
Double-strain into a chilled Collins glass and top with club soda.
In the Tom vs Liquor challenge, Liquor came out flat and boring tasting. Tom’s was a bit too tart but still the more interesting, tastier, and more refreshing drink EVEN THOUGH, at least in theory and I think still in practice, I prefer the greater amount of egg white that Liquor had. The ice, the extra soda, and maybe even the technique and the balance of citrus and sweet with Tom’s paid off. Maybe sometimes shaking less is more. Towards the end of the drink, Liquor’s has a better longevity. But Tom still inches out on top. Both are low level great cocktails. Like, barely great.
Tom
2 oz gin
¾ oz lemon juice
¾ oz simple syrup
heavy ¼ oz egg white or about ⅓ of an egg white
chilled soda water
Combine gin, lemon, juice, simple syrup and egg white in a shaker and “dry shake” without ice first for about 6 seconds.
Add 2-3 ice cubes into highball glass (preferably 8 ounces or so).
Pour 1-2 ounces of soda water into glass.
Fill shaker with ice and shake very hard for 4-6 seconds.
Strain cocktail into glass.
Top with more soda, if needed/desired.
Express the oils of a lemon peel over the top and garnish with the peel.
In the Tom vs Liquor challenge, Liquor came out flat and boring tasting. Tom’s was a bit too tart but still the more interesting, tastier, and more refreshing drink EVEN THOUGH, at least in theory and I think still in practice, I prefer the greater amount of egg white that Liquor had. The ice, the extra soda, and maybe even the technique and the balance of citrus and sweet with Tom’s paid off. Maybe sometimes shaking less is more. Towards the end of the drink, Liquor’s has a better longevity. But Tom still inches out on top. Both are low level great cocktails. Like, barely great.
Mr. Boston
1/2 Juice of a Lemon
1 Teaspoon(s) Powdered Sugar
2 Ounce(s) Gin
1 Egg White
Carbonated Water
Shake with ice and strain into highball glass over two ice cubes. Serve in a Highball Glass.
Punch (just calls it a gin fizz)
2 ounces gin
3/4 ounce lemon juice
3/4 ounce simple syrup (1:1, sugar:water)
1 egg white
soda water
Add gin, lemon juice, simple syrup and an egg white to a cocktail shaker.
Add ice and shake until chilled.
Strain into a fizz or highball glass.
Top with soda water.
A Couple Cooks (just call it a gin fizz)
2 ounces gin
¾ ounce lemon juice
½ ounce simple syrup or maple syrup
1 egg white*
Garnish with lemon twist (optional)
Soda water
Place the gin, lemon juice, syrup and egg white in a cocktail shaker. Shake vigorously for 15 seconds.
Fill the shaker with ice and shake for 30 seconds until cold.
Strain the drink into a glass and top with the soda water; the egg white foam forms on top. If desired, garnish with a lemon twist. Serve immediately.
Death & Co. (just call it a gin fizz)
2 oz beefeater
3/4 oz lemon
3/4 oz simple
1 egg white
club soda
Dry shake all except club soda. Shake with ice. Double strain into fizz, champagne, or highball glass. Top with soda. No garnish.
Tuxedo
Tom’s
2 oz old tom gin
1 oz fino sherry
1 dash orange bitters
Stir and serve straight up. Garnish with a lemon peel.
Mr. Boston
1 Ounce(s) Old Tom gin
1 Ounce(s) Dry Vermouth
1 Teaspoon(s) Absinthe
1 Teaspoon(s) Maraschino liqueur
2 Dash(es) Orange Bitters
Maraschino cherry
Stir with ice and strain into chilled cocktail glass. Add the cherry. Serve in a Cocktail Glass.
Ace’s:
2 oz plymouth or old tom gin. 1 1/2 oz dry vermouth. 1/4 maraschino. 2 dashes of orange bitters. no garnish.
Marilou’s:
Same as Ace
PUNCH
2 ounces gin (preferably Plymouth or Beefeater 24)
1 ounce fino sherry (preferably La Ina)
2 dashes Regans’ orange bitters
Add all ingredients to a mixing glass.
Add ice and stir well.
Strain into a chilled coupe or cocktail glass.
Garnish with an orange peel.
Imbibe:
2 OZ. GIN
1 OZ. FINO SHERRY
1 DASH ORANGE BITTERS
Stir ingredients with ice, strain into chilled glass and garnish.
Adapted from Old Waldorf Bar Days by Albert Stevens Crockett, 1931
Joe’s:
Tom’s. It’s culturally established
Hurricane
Mr. Boston
1 1/2 Ounce(s) Dark rum
1 1/2 Ounce(s) Light Rum
1 Ounce(s) Passion Fruit Syrup
1 Ounce(s) Lime Juice
3/4 Ounce(s) Orange juice
1/2 Ounce(s) Simple Syrup
1/2 Ounce(s) Grenadine
Orange half-wheel, maraschino cherry
Shake with ice and strain into ice-filled hurricane glass. Garnish with orange and cherry. Serve in a Hurricane Glass.
Liquor
2 ounces light rum
2 ounces dark rum
1 ounce lime juice, freshly squeezed
1 ounce orange juice, freshly squeezed
1/2 ounce passion fruit puree
1/2 ounce simple syrup
1 teaspoon grenadine
Ace
2 oz Hamilton Jamaican Pot Still Black (or gold if no black available)
1 oz lemon
1 oz passion fruit syrup
Shake strain into hurricane glass, orange wheel garnish
Joe’s:
Liquor.com
Imbibe
1 oz. dark rum
1 oz. light rum
½ oz. Galliano
2 oz. fresh orange juice
2 oz. unsweetened pineapple juice
1 oz. passion fruit nectar
¾ oz. fresh lime juice
1 oz. simple syrup (1:1)
Dash of Angostura bitters
Garnish: pineapple wedge, orange slice, or any other fresh fruit
Combine all ingredients with ice and shake. Strain into an ice-filled glass and garnish.
Punch
1 ounce light rum
1 ounce dark rum
3/4 ounce lime juice
1 ounce passion fruit syrup (1:1, simple syrup:passion fruit purée)
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain over crushed ice into a hurricane glass.
Garnish with an orange wheel and a brandied cherry.
EDITOR’S NOTE
Luxardo cherries are a luxury, but if you can find them, plop one in.
A Couple Cooks
2 ounces dark rum
2 ounces light rum
1 ounce orange juice
1 ounce lime juice
1 ½ ounces passion fruit syrup (we used Monin Passion Fruit Syrup)
1 tablespoon grenadine
Add the dark rum, light rum, orange juice, lime juice, passion fruit syrup, and grenadine to a cocktail shaker. Fill it with ice and shake it until cold.
Strain into a cocktail glass. If desired, garnish with an orange wedge and cherry.
Perfect Martini
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.
Difford
1 1/2 oz gin
3/4 oz dry vermouth
3/4 oz sweet vermouth
1 dash orange bitters
Stir and strain. Coupe. Orange peel.
This was the closest perfect martini recipe for comparison with Punch’s Fourth Degree. I discovered that I prefer the balance and absinthe’s noise cancelation of the Fourth Degree to the gin and orange forwardness of the Perfect Martini. The Fourth Degree wins.
Tom
2½ oz gin
½ oz sweet vermouth (increase to 3/4 and add a barspoon of maraschino for a Tom’s Perfect)
½ oz dry vermouth
1 dash orange bitters
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 peel.
Mr. Boston
1 1/2 Ounce(s) Gin
1/2 Ounce(s) Dry Vermouth
1/2 Ounce(s) Sweet Vermouth
Stir with ice and strain into chilled cocktail glass. Add lemon twist or olive. Serve in a Cocktail Glass.
Liquor
1 1/2 ounces Beefeater gin
1 ounce Dolin dry vermouth
1 ounce Cocchi Torino sweet vermouth
1/2 teaspoon Luxardo maraschino liqueur
1 dash Gage & Tollner house bitters (an equal-parts mix of Angostura and The Bitter Truth Bogart’s bitters)
Add all ingredients into a mixing glass with ice and stir until well-chilled.
Strain into a chilled coupe glass.
Garnish with a lemon twist.
Dark n’ Stormy
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
Marilou
1 oz Goslings
3/4 oz lime
3/4 oz ginger syrup
Shake, add 2 oz soda before straining then strain,
Top with 1 more oz of Goslings
Garnish with lime wheel
Mr. Boston
Ginger beer
2 Ounce(s) Gosling’s dark rum
Pour ginger beer into an ice-filled old-fashioned glass. Float rum on top. Serve in an Old-Fashioned Glass.
Tom (via howcast video):
build in collins
2 oz goslings
fill with ice
top with ginger beer
garnish with lime
Joe’s:
Marilou’ augmented. It’s the only one worth putting up here.
Imbibe
2 oz. dark Bermuda rum (Gosling’s)
½ oz. fresh lime juice
Ginger beer
Garnish: lime slice
Mix the ingredients together in the glass. Add ice and stir until chilled. Garnish.
Punch
2 ounces rum, blackstrap
1 ounce lime juice
4 ounces ginger beer (preferably something dry and spicy like Fentiman’s or Fever Tree)
In a Collins glass, add rum and lime juice.
Add ice and top with ginger beer.
Garnish with a lime wheel.
Session Dark ‘n’ Stormy
3/4 ounce blackstrap rum
1 ounce Amaro Montenegro
1 ounce lime juice
4 ounces ginger beer, preferably Fever-Tree
Pour the rum, amaro and lime juice into a Collins glass filled with ice, then top with ginger beer.
Garnish with a lime wedge.
Attaboy’s Dark ‘n’ Stormy
2 ounces black rum, preferably Goslings Black Seal
3/4 ounce sweetened ginger juice (see Editor’s Note)
1/2 ounce lime juice
3 ounces soda water
Garnish: candied ginger
Whip shake first three ingredients with a small handful of crushed ice, until you can no longer hear the ice in the tin.
Open tin and pour in the club soda.
Pour the drink into a chilled Collins glass over an ice spear.
Garnish with candied ginger. Serve with a metal straw.
EDITOR’S NOTE
Sweetened Ginger Juice
Mix 4 parts freshly juiced ginger (skin on) to 3 parts granulated sugar, until sugar dissolves. Keeps, refrigerated, for up to 2 days.
Liquor
2 ounces Gosling’s Black Seal rum
1/2 ounce lime juice, freshly squeezed
Ginger beer, to top (about 5 ounces)
Add rum and lime juice to a tall glass filled with ice.
Top with the ginger beer.
Garnish with a lime wedge.
A Couple Cooks
4 ounces (½ cup) ginger beer
2 ounces (4 tablespoons) dark rum, traditionally Gosling’s Black Seal rum
1 lime wedge
Fill a highball glass with ice and pour in the ginger beer.
Pour the rum on top. Squeeze in the lime wedge. Stir gently, then serve.
Death & Co.
2 oz goslings
3/4 oz lime
1 oz ginger syrup
club soda
whip shake everything but the soda with a little crushed ice. Strain into a highball glass filled with ice cubes. Top with club soda. Garnish with a lime wheel and a candied ginger flag and serve with a straw.
Milk Punch
Marilou’s
1 oz brandy or cognac
1 oz dark rum
1 1/2 oz whole milk
3/4 oz simple
Shake, strain, rocks, grated nutmeg
Imbibe
2 OZ. WHOLE MILK
2 OZ. CREAM
1 ½ OZ. BRANDY
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.
Ok, Couple of Cooks Classic version vs Imbibe. The Liquor version is likely better than the CCC version because it needs that extra simple. Still, it would certainly be very similar so CCC can stand in for Liquor. I don’t like the bourbon and milk combo. The Imbibe version is WAY better. Better sweetness, no nasty bourbon and milk combo flavor, and a lot creamier. I much prefer a White Russian to the CCC but I prefer the Imbibe version to a White Russian! This is so good. The CCC is high end drinkable. The Imbibe version is mid level fantastic.
A Couple Cooks Classic Version
2 ½ ounces whole milk
2 ounces bourbon whiskey
½ ounce simple syrup
½ teaspoon vanilla extract
Add all ingredients to a cocktail shaker. Fill it with ice and shake it until cold.
Strain the drink into a lowball glass. Garnish with freshly grated nutmeg and if desired, star anise.
Pitcher variation (8 servings): In a pitcher, combine 2 ½ cups whole milk, 2 cups bourbon whiskey, ½ cup simple syrup, and 1 ½ tablespoons vanilla extract. Serve over ice in lowball glasses. Garnish with grated nutmeg.
Ok, Couple of Cooks Classic version vs Imbibe. The Liquor version is likely better than the CCC version because it needs that extra simple. Still, it would certainly be very similar so CCC can stand in for Liquor. I don’t like the bourbon and milk combo. The Imbibe version is WAY better. Better sweetness, no nasty bourbon and milk combo flavor, and a lot creamier. I much prefer a White Russian to the CCC but I prefer the Imbibe version to a White Russian! This is so good. The CCC is high end drinkable. The Imbibe version is mid level fantastic.
Liquor
2 ounces bourbon
3 ounces whole milk
1 ounce simple syrup
2 dashes vanilla extract
Garnish: nutmeg, freshly grated
Add bourbon, whole milk, simple syrup and vanilla extract into a shaker with ice and shake until well-chilled.
Strain into a rocks glass, and garnish with freshly grated nutmeg.
Imbibe 1965
1 OZ. BOURBON
¾ OZ. COGNAC
¼ OZ. JAMAICAN RUM
4 OZ. HALF & HALF
2 OZ. WHOLE MILK
½ OZ. GRADE A OR B MAPLE SYRUP
½ OZ. CRÈME DE CACAO
½ TSP. VANILLA PASTE
GARNISH:
GRATED NUTMEG
Combine all the ingredients in a mixing tin without ice and stir vigorously to make sure the vanilla is fully dispersed in the mix (you can also use an immersion blender). Pour into chilled cups, then grate fresh nutmeg over the top.
A Couple Cooks Preferred Version
3 ounces whole milk
1 ½ ounces bourbon whiskey
½ ounce brandy
½ ounce simple syrup
½ teaspoon vanilla
Add all ingredients to a cocktail shaker. Fill it with ice and shake it until cold.
Strain the drink into a lowball glass. Garnish with freshly grated nutmeg and if desired, star anise.
Old Pal
PUNCH
1 ounce rye
1 ounce dry
1 ounce Campari
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a lemon or an orange peel.
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.
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.
Marilou
2 oz rye
¾ oz dry vermouth
¾ oz Campari
Stir. Nick n Nora. No garnish
Imbibe:
1 oz. rye
1 oz. Campari
1 oz. dry vermouth
Garnish: lemon peel
Combine all of the ingredients in a mixing glass with ice and stir to chill. Strain into a chilled coupe, then garnish.
Liquor = ditto PUNCH and Imbibe
Joe’s
PUNCH with lemon or orange peel
Mr. Boston
1 1/4 Ounce(s) Rye Whiskey
1/2 Ounce(s) Sweet Vermouth
1/2 Ounce(s) Grenadine
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
A Couple Cooks
1 ½ ounces (3 tablespoons) bourbon or rye whiskey
1 ounce (2 tablespoons) dry vermouth
1 ounce (2 tablespoons) Campari
Combine the whiskey, vermouth, and Campari in a cocktail mixing glass (or any other type of glass). Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds.
Strain into cocktail glass. Garnish with a lemon peel.
Pink Lady and Pink Lady in Summer
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.
Marilou’s
1½ oz gin
½ oz apple brandy or applejack
¾ oz lemon juice
½ oz grenadine
1/2 oz simple syrup
a whole egg white
Dry shake egg and lemon first. Shake rest with ice. Double strain into coupe.
Imbibe:
1 ¼ OZ. GIN
¾ OZ. APPLEJACK
½ OZ. FRESH LEMON JUICE
½ OZ. GRENADINE
1 EGG WHITE
Add all of the ingredients to a shaker and shake without ice to froth the egg white. Add ice and shake well, then strain into the chilled glass and garnish if desired.
Adapted from Vintage Spirits & Forgotten Cocktails by Ted Haigh
PUNCH:
1 1/2 ounces gin
1/2 ounce applejack, bonded
3/4 ounce lemon juice
1/4 ounce grenadine
1 egg white
Garnish: brandied cherry
Add all ingredients to a cocktail shaker.
Shake without ice.
Add ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Garnish with a brandied cherry.
Joe’s:
TBD. Tom’s default
Mr. Boston
1 Egg White
1 Teaspoon(s) Grenadine
1 Teaspoon(s) Sweet Cream
1 1/2 Ounce(s) Old Mr. Boston Dry Gin
Shake with ice and strain into cocktail glass. Serve in a Cocktail Glass.
Sherry Cobbler
David Wondrich’s Video Tutorial
4 barspoons of fine sugar
4 oz Amontillado sherry
Stir to dissolve the sugar
2 long thin vertical slices of oranges cut in half, two halves to be shaken with the drink in the glass and two halves for the garnish
add pebble ice
Shake and serve in the glass you used to shake it. Add the other orange slices and the straw.
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.
Imbibe:
3 oz. amontillado sherry
1 tsp. superfine sugar (or granulated)
½ wheel of orange
½ wheel of lemon
Garnish: fresh berries, ¼ wheel each orange and lemon
Combine the sherry, sugar and 2 quarter wheels each of the orange and lemon in a shaker with ice and shake briskly. Strain into a julep cup filled with crushed ice, garnish and serve with a straw.
Adapted from the classic formula by Bellocq, New Orleans
PUNCH:
3 1/2 ounces amontillado sherry
1/2 ounce simple syrup
2 or 3 orange slices
Garnish: lemon wheel, seasonal berries, mint and a straw
Add oranges and sugar to a mixing glass, muddle.
Add sherry and ice, shake.
Strain into a Collins glass filled with crushed ice.
Garnish with a lemon wheel, seasonal berries, mint and a straw.
EDITOR’S NOTE
The Sherry Cobbler is incredibly easy to riff on and are highly adaptable to the seasonal fruit at hand. High summer might call for raspberries muddled with lemon, while fall is for cranberries and orange. Furthermore, crushed ice is preferred for this drink, but you can get away with a pile of smaller ice cubes as well. Switch up the sherry and adjust the simple syrup to your taste. Demerara simple syrup is not always a necessary detail, but it tends to play nice with oloroso and amontillado.
Joe’s:
Marilou’s with a few build changes
Whiskey Smash
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.
Mr. Boston
1 Sugar cube
1 Ounce(s) Soda water
4 Fresh mint sprigs
2 Ounce(s) Bourbon whiskey
Orange wheel, maraschino cherry, lemon twist
Tom
2 oz bourbon
¾ oz simple syrup (or to taste, depending on how big the lemon is.)
8-10 mint leaves, plus 2 mint sprigs for garnish
half a lemon, quartered
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, 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.
Muddle sugar with soda water and mint in old-fashioned glass. Add whiskey and then ice cubes. Stir. Garnish with orange and cherry, and add lemon twist. Serve in an Old-Fashioned Glass.
Marilou’s:
2 oz rye
3/8 muddled lemon
3/4 simple syrup
1 sprig of mint
muddle mint with lemon and simple
add rye and shake with ice
double strain into an ice filled rocks glass and garnish with mint.
Liquor.com:
3 lemon wedges
2 ounces bourbon
3/4 ounce simple syrup
4 mint leaves
Muddle the lemon wedges in a shaker.
Add bourbon, simple syrup, mint leaves and ice, and shake until well-chilled.
Double-strain into a rocks glass over fresh ice.
Garnish with a mint sprig.
PUNCH:
2 ounces bourbon or rye
1/2 ounce simple syrup (1:1, sugar:water)
2 dashes orange bitters
2 wheels lemon
1 sprig mint
In a rocks glass, gently muddle mint with simple syrup to release oils.
Add lemon pieces and muddle to release juice.
Add crushed ice or small ice cubes and pour bourbon over.
Swizzle gently to mix.
Garnish with a mint spring and lemon wheel.
Mr. Boston 2012
1 Sugar cube
1 Ounce(s) Soda water
4 Fresh mint sprigs
2 Ounce(s) Bourbon whiskey
Orange wheel, maraschino cherry, lemon twist
Muddle sugar with soda water and mint in old-fashioned glass. Add whiskey and then ice cubes. Stir. Garnish with orange and cherry, and add lemon twist. Serve in an Old-Fashioned Glass.
Mr. Boston 1935
1 Lump(s) Sugar
4 Leaves Fresh Mint
1 Jigger(s) Old Mr. Boston Whiskey
1 Slice Orange
1 Piece Cherry
Dissolve 1 Lump of Sugar Add 4 leaves of Green Mint, crushing Mint and Sugar lightly together. Add jigger of Old Mr. Boston Whiskey then a cube of ice. Stir and decorate with a slice of Orange and a Cherry. Twist Lemon Peel on top. Use Old Fashioned Cocktail glass. Serve in an Old-Fashioned Glass.
White Lady
Marilou’s
2 oz gin
3/4 oz Cointreau
3/4 oz lemon juice
1/4 oz simple
egg white
dry shake everything. Shake with ice. Double strain into a coupe. No garnish mentioned.
Mr. Boston
1 1/2 Ounce(s) Gin
3/4 Ounce(s) Triple Sec
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Marilou’s:
2 oz gin
3/4 oz Cointreau
3/4 oz lemon juice
1/4 oz simple
egg white
dry shake everything. Shake with ice. Double strain into a coupe. No garnish mentioned.
Tom’s:
2 oz gin
1 oz Cointreau - on another high quality orange liqueur.
¾ oz lemon juice
½ oz simple syrup
Combine all ingredients in a shaker, fill with ice. Shake for 8-10 seconds and strain into a chilled coupe glass (Martini glass pictured however). Garnish with an expressed lemon peel.
Imbibe:
1 ½ oz. gin
¾ oz. Cointreau
¾ oz. fresh lemon juice
Combine all ingredients, shake with ice and strain into a chilled cocktail glass.
Adapted from The Savoy Cocktail Book by Harry Craddock
Liquor vs Punch and Imbibe. It is as they say, a very dry cocktail. I’m sure I’d prefer the ones with a little simple syrup. I prefer the Imbibe and Punch version with more cointreau and lemon. If it’s going to be that dry it might as well have a little flavor somewhere. I’d say they are both mid level good cocktails. Not great but good.
PUNCH
1 1/2 ounces gin, London dry
3/4 ounce Cointreau
3/4 ounce lemon juice
1 small egg white
Add all ingredients to a cocktail shaker and shake without ice.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a lemon peel.
EDITOR’S NOTE
PUNCH’s White Lady calls for an egg white (we’re fans of foam), and because this is a rather dry cocktail, a dash of simple syrup will round out any edges for those that prefer a slightly less dry drink.
Liquor vs Punch and Imbibe. It is as they say, a very dry cocktail. I’m sure I’d prefer the ones with a little simple syrup. I prefer the Imbibe and Punch version with more cointreau and lemon. If it’s going to be that dry it might as well have a little flavor somewhere. I’d say they are both mid level good cocktails. Not great but good.
Liquor
2 ounces gin
1/2 ounce orange liqueur or triple sec
1/2 ounce lemon juice, freshly squeezed
1 egg white
Add the gin, orange liqueur, lemon juice and egg white into a shaker and dry-shake (without ice) vigorously.
Add ice and shake again until well-chilled.
Strain into a chilled cocktail glass.
Liquor vs Punch and Imbibe. It is as they say, a very dry cocktail. I’m sure I’d prefer the ones with a little simple syrup. I prefer the Imbibe and Punch version with more cointreau and lemon. If it’s going to be that dry it might as well have a little flavor somewhere. I’d say they are both mid level good cocktails. Not great but good.
Joe’s:
Marilou’s
A Couple Cooks
2 ounces gin
1 ounce Cointreau or triple sec
1 ounce fresh lemon juice
1 egg white*
Add the gin, Cointreau, lemon juice, and egg white to a cocktail shaker without ice. Shake for 15 seconds.
Add the ice to the cocktail shaker. Shake again for 30 seconds.
Strain the drink into a martini or cocktail glass; the foam will collect at the top. Serve garnished with a lemon twist or lemon wedge.
The Liseli
The Liseli:
1 1/2 oz vodka (or rum)
1/4-1/2 Ango (1/2 for sure if using egg without vodka or rum)
3/4- 1 oz lemon
1 oz cucumber juice (or several muddled slices)
1/2-3/4 oz pineapple juice (1 oz if not using cucumber juice)
3/4-1 ginger syrup
Mint sprig
Egg white optional
Soda optional (Liseli preferred it without)
And maybe without ice
Note:
strawberry or raspberry and 1/4 honey or cinnamon syrup complement well.
Big Red
2 oz Campari
1 oz lemon
1 oz ginger syrup
1 oz pineapple juice
1 oz cucumber juice
1/2 oz Ango
1/4 oz honey optional
6-10 mint leaves
Shake
Collins
Ice
Top with soda
Take out the Campari for a mostly non-alcoholic version. Take out the ango and Campari for a full non-alcoholic. And take out the Campari but up the ango to 1 or 1 1/2 oz for a more pure Joseph Marilou experience
Fat Island Iced Tea
Long island iced tea variation:
3/4 rum
3/4 gin
3/4 vodka
3/4 lemon
1/2 ginger syrup
1/4 creme de mure
1/4 blackberry shrub
Shake
Top with soda or tonic water in a fat Collins over ice
Ango float optional to mimic coke
The Queen
The Queen (Mojito and Moscow Mule Hybrid)
Rum
3/4 lime
3/4 ginger
Mint
5 dashes of Ango
Cucumber or pineapple juice optional
Shake
Ice
Top with soda or ginger beer (ginger beer is better!)
Trinidad Sour
Joe’s:
1 1/2 ounces Angostura bitters
1/2 ounce rye whiskey
1 ounce orgeat (either Falernum which is a spicier version of orgeat or Frangelico and honey mixed are good substitutes)
3/4 ounce lemon juice, freshly squeezed
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.
Imbibe:
1 OZ. ANGOSTURA BITTERS
1 OZ. ORGEAT
¾ OZ. FRESH LEMON JUICE
½ OZ. RYE WHISKEY (100-PROOF PREFERRED)
Combine ingredients in a shaker and fill with ice. Shake well to chill; strain into a chilled glass.
PUNCH:
1 1/2 ounces Angostura bitters
1 ounce orgeat
3/4 ounce lemon juice
1/2 ounce rye whiskey
Combine all ingredients in a mixing tin and shake with ice.
Strain into a chilled coupe.
Liquor.com:
1 1/2 ounces Angostura bitters
1/2 ounce rye whiskey
3/4 ounce lemon juice, freshly squeezed
1 ounce orgeat
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.
Joe’s:
Liquor.com but with egg white option
A Couple Cooks
1 ½ ounces* Angostura bitters (it’s not a typo! trust us)
½ ounce rye whiskey
1 ounce orgeat syrup
¾ ounce lemon juice
Place the Angostura bitters, rye whiskey, orgeat syrup, and lemon juice in a cocktail shaker. Add 2 handfuls of ice and shake until cold.
Strain the drink into a cocktail glass.
White Russian and Mudslide
White Russian
Joe’s
1½ oz vodka - chilled in the freezer for best results
1 oz heavy cream swap this for Bailey’s and it’s a mudslide
1 oz coffee liqueur - Kahlua or Galliano Ristretto
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.
Tom’s
1½ oz vodka - chilled in the freezer for best results
1 oz heavy cream swap this for Bailey’s and it’s a mudslide
1 oz coffee liqueur
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.
“if you swap out the heavy cream for Bailey’s Irish Cream, you’ve got yourself a Mudslide. Which tastes like a White Russian with butterscotch, it’s not bad. The Frozen Mudslide is the more infamous version you’ll see on the menu at TGIFridays (or are they passed that now? I haven’t been in awhile). To make one of those you’ll probably want to add a scoop or two of coffee or vanilla ice cream, too much ice will water it down. I’ll leave the whipped cream and chocolate syrup drizzle to your discretion. Gotta say, I never thought I’d be talking about Mudslides on this site, but here we are. It’s a slippery slope, but a tasty one.”
Ryan’s:
1 1/2 oz Cathead
1 oz Ristretto
1 oz half and half (would heavy cream be better?)
4 drops of saline
Build in glass over ice in that order.
Nathan’s:
1 1/2 oz vodka
1 1/2 oz coffee liqueur
top with half and half (do they mean heavy cream?? do they know we have heavy cream??)
Liquor.com:
2 ounces vodka
1 ounce Kahlúa
1 splash heavy cream
Add the vodka and Kahlúa to a rocks glass filled with ice.
Top with the heavy cream and stir.
Imbibe:
2 OZ. VODKA
1 OZ. KAHLUA
1 OZ. CREAM
½ OZ. FRESH-BREWED COFFEE, COOLED
Combine ingredients in a shaker with ice, shake to chill and pour into a glass.
PUNCH:
2 ounces vodka or rum (preferably Plantation 5-year Barbados Grande Réserve if using rum or Absolut Elyx if using vodka)
1/2 ounce Kahlúa
1/2 ounce Toschi Nocello
1 ounce House Spirits Series Coffee Liqueur
4 ounces heavy cream
1/4 ounce amaretto (preferably Luxardo Amaretto di Saschira)
Add heavy cream and amaretto to a cocktail shaker.
Add the coil of a hawthorne shaker and dry shake, without ice, for ten seconds or more, to aerate but not whip into stiffness. It must be lightened but still pourable.
Add the remaining ingredients to another cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or rocks glass.
Holding a slotted spoon closely over the surface of the drink, pour a finger’s worth of cream through it to float atop of the drink.
Mr. Boston 2012
2 Ounce(s) Vodka
1 Ounce(s) Coffee liqueur
Milk or half-and-half
Pour vodka and coffee liqueur into ice-filled old-fashioned glass. Fill with milk or half-and-half. Serve in an Old-Fashioned Glass.
Mr. Boston 1984
1 Ounce(s) Espresso liqueur, such as Stirrings
2 Ounce(s) Old Mr. Boston Vodka
1 Milk or half-and-half
Put coffee liqueur and vodka in an old-fashioned glass over ice cubes and fill with milk or cream. Serve in an Old-Fashioned Glass.
A Couple Cooks Classic
2 ounces (4 tablespoons) vodka
1 ounce (2 tablespoons) Kahlua (or other coffee liqueur)
1 ounce (2 tablespoons) heavy cream
Add the vodka and Kahlua to a low ball glass. Fill it with ice.
Top with the cream. Stir until cold (or stir just a bit to get the swirl effect).
A Couple Cooks Peppermint White Russian
½ ounce* peppermint schnapps
1 ½ ounces vodka
1 ounce Kahlua (or other coffee liqueur like Tia Maria)
1 ounce heavy cream (or whole or 2% milk)
Add the peppermint schnapps, vodka and Kahlua to a low ball glass. Fill it with ice.
Top with the cream or milk. Stir until cold (or stir just a bit to get the swirl effect).
A Couple Cooks Rumchata White Russian
2 ounces* vodka
½ ounce Kahlua (or other coffee liqueur)
1 ounce** RumChata
Add the vodka and Kahlua to a low ball glass. Fill it with ice.
Top with the Rumchata. Stir until cold (or stir just a bit to get the swirl effect).
Mudslide,
Liquor.com:
1 ounce vodka
1 ounce coffee liqueur
1 ounce Baileys Irish cream
1 1/2 ounces heavy cream
Add the vodka, coffee liqueur, Baileys and cream to a shaker with ice and shake until well-chilled.
Strain into a chilled fizz glass or coupe.
Garnish with freshly shaved chocolate.
Joe’s White Russian:
Tom’s
Joe’s Mudslide:
Liquor.com
The Spicy Fairy
Spicy Fairy (my Angostura gin or vodka ginger lemon cucumber juice pineapple juice drink)
Paper Plane
Imbibe:
¾ OZ. BOURBON
¾ OZ. APEROL
¾ OZ. AMARO NONINO
¾ OZ. FRESH LEMON JUICE
Add all the ingredients with ice to shaker. Shake and strain into a chilled coupe, then garnish.
PUNCH:
3/4 ounce bourbon
3/4 ounce Nonino Quintessentia amaro
3/4 ounce Aperol
3/4 ounce fresh lemon juice
Combine all the ingredients in a cocktail shaker three-quarters filled with ice.
Shake until chilled.
Strain into a coupe glass.
Liquor.com:
3/4 ounce bourbon
3/4 ounce Aperol
3/4 ounce Amaro Nonino Quintessentia
3/4 ounce lemon juice, freshly squeezed
Add the bourbon, Aperol, Amaro Nonino and lemon juice into a shaker with ice and shake until well-chilled.
Strain into a coupe glass.
Joe’s:
All the same!
A Couple Cooks
1 ounce (2 tablespoons) bourbon whiskey
1 ounce (2 tablespoons) Aperol
1 ounce (2 tablespoons) Italian amaro (like Nonino Quintessentia or other brand)
1 ounce (2 tablespoons) fresh lemon juice
Add the bourbon, Aperol, amaro, and lemon juice to a cocktail shaker. Fill it with ice and shake it until cold.
Strain into a cocktail glass. If desired, garnish with a lemon peel.
Classic Dry Martini / Vodkatini
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
1/4 oz dry vermouth
Up lemon twist
Extra Dry Martini
Gin:
3 oz gin
rinse with dry vermouth
2 dashes orange bitters
served up lemon twist
Vodka:
Chill
Up
Lemon twist
Dirty Martini
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
Grasshopper / Flying Grasshopper
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
Marilou:
1 oz Tempus Fugit Creme de Menthe
1 oz White Creme de Cacao
1 oz cream
3 drops green food coloring
shake with ice
strain
coupette
Liquor.com:
1 ounce green crème de menthe
1 ounce white crème de cacao
2 ounces heavy cream
Add all ingredients to a shaker with ice and shake vigorously until well-chilled.
Strain into a chilled cocktail glass.
Grate nutmeg over the top of the drink, if desired.
PUNCH (Dale DeGroff):
1 ounce green crème de menthe, preferably Marie Brizard
1 ounce crème de cacao, preferably Tempus Fugit
1 1/2 ounces heavy cream
Combine all ingredients in a mixing tin and shake with ice.
Strain into a Nick and Nora glass.
Garnish with shaved chocolate.
Mr. Boston
3/4 Ounce(s) Old Mr. Boston Green Creme de Menthe
3/4 Ounce(s) Old Mr. Boston White Creme de Cacao
3/4 Ounce(s) Light Sweet Cream
Shake with ice and strain into cocktail glass. Serve in a Cocktail Glass.
Imbibe Tujague’s Grasshopper Recipe
1 OZ. WHITE CRÈME DE CACAO
½ OZ. DARK CRÈME DE CACAO
½ OZ. GREEN CRÈME DE MENTHE
¼ OZ. WHITE CRÈME DE MENTHE
2½ OZ. HEAVY WHIPPING CREAM
⅛ OZ. BRANDY
Combine the first 5 ingredients in a shaker filled with ice and shake vigorously. Strain into a flute. Pouring slowly, top the drink with a float of brandy.
Imbibe Improved Grasshopper
2 oz. white creme de cacao
1 oz. dark creme de cacao
1 oz. green creme de menthe
½ oz. white creme de menthe
4½ oz. half and half
¼ oz. brandy
Shake ingredients with ice and strain. Serves 3.
Punch Tujague’s Grasshopper Recipe
2 ounces white crème de cacao
1 ounce dark crème de cacao
1 ounce green crème de menthe
1/2 ounce white crème de menthe
1/4 ounce brandy
4 3/4 ounces heavy cream
Combine all ingredients in a mixing tin and dry shake without ice.
Strain into a Champagne flute.
A Couple Cooks
1 ½ ounces* creme de cacao
1 ½ ounces creme de menthe
2 ounces heavy cream**
Place all ingredients in a cocktail shaker. Add 2 handfuls of ice and shake until cold.
Strain into a cocktail glass. Top with shaved chocolate if desired.
Death & Co.
1 oz marie brizard white crème de cacao
1 oz marie brizard white crème de menthe
1 oz heavy cream
8 mint leaves
Gently muddle the mint. Add the rest and shake. Double strain. Coupe.. Garnish with the mint leaf.
Aperol Spritz
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
Mr. Boston
4 1/2 Ounce(s) Chilled prosecco
2 1/2 Ounce(s) Aperol
1 Thinly Sliced Orange
1 Ounce(s) Club Soda
Add all the ingredients to a wine glass with ice and stir. Garnish with an orange slice. Serve in a Red-Wine Glass.
Punch Jon Mullen’s Aperol Spritz
1 dash citric acid solution (1:10 citric acid powder:water, by weight)
1 dash saline (1:4 salt:water, by weight)
2 ounces Aperol
1 ounce chilled soda water, preferably Boylan’s or Fever-Tree
3 ounces prosecco, preferably Ruggeri Argeo
Combine all ingredients except soda water and prosecco in a wine glass over ice.
Stir to integrate.
Add soda water, nearly fill the glass with hand cracked ice cubes, then gently top with prosecco.
Stir to integrate.
Serve with a plate of orange wedges and Castelvetrano olives.
EDITOR’S NOTE
The measurements for the soda water and prosecco are just approximations, Jon Mullen prefers not to measure sparkling ingredients with a jigger as it makes the carbonation dissipate before it reaches the drink.
Punch Blended Aperol Spritz
3 ounces sparkling wine
1 ounce orange-infused Aperol (see Editor’s Note)
1 ounce simple syrup
1/2 ounce vodka
1/2 ounce orange juice
1/2 ounce lime juice
1 pinch salt
1 1/2 cups crushed ice
Combine all the ingredients in a blender and process until smooth.
Pour into a highball glass then garnish with an orange half wheel.
Orange-Infused Aperol:
Combine the grated zest of 1 large orange with 10 ounces of Aperol in a blender and process until very smooth. Let sit for 24 hours, then strain through a fine-mesh sieve. The infused Aperol can be kept indefinitely.
Liquor
3 ounces prosecco
2 ounces Aperol
1 ounce club soda
Garnish: orange slice
Add the prosecco, Aperol and club soda to a wine glass filled with ice and stir.
Garnish with an orange slice.
A Couple Cooks Classic Aperol Spritz
2 ounces (4 tablespoons) Aperol, chilled
3 ounces (6 tablespoons) Prosecco or other sparkling wine, chilled
1 ounce (2 tablespoons) soda water
Add the Aperol to a glass filled with ice and stir. Top with the sparkling wine and soda water.
Squeeze in the orange wedge and stir gently, then serve. Serve with a straw to minimize dilution!
Boulevardier
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
Tom’s:
1½ oz bourbon
1 oz sweet vermouth
1 oz Campari
orange peel - for garnish
Imbibe:
1½ OZ. BOURBON
1 OZ. CAMPARI
1 OZ. SWEET VERMOUTH
GARNISH:
ORANGE SLICE, LEMON TWIST OR CHERRY
PUNCH:
1 1/2 ounces bourbon or rye
1 ounce Campari
1 ounce sweet vermouth
Garnish: orange peel
DIRECTIONS
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into a chilled coupe or cocktail glass, or strain over ice into a rocks glass.
Garnish with an orange peel.
Liquor.com:
1 1/4 ounces bourbon (or rye)
1 ounce Campari
1 ounce sweet vermouth
Add bourbon, Campari and sweet vermouth into a mixing glass with ice and stir until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with an orange twist.
Mr. Boston
1 1/4 Ounce(s) Rye Whiskey
1 Ounce(s) Campari
1 Ounce(s) Sweet Vermouth
1 Orange twist
Add all the ingredients to a rocks glass filled with ice and stir to combine. Garnish with an orange twist. Serve in an Old-Fashioned Glass.
A Couple Cooks
1 ½ ounces bourbon whiskey
1 ounce sweet or semi-sweet red vermouth
1 ounce Campari
Combine the bourbon whiskey, sweet vermouth, and Campari in a cocktail mixing glass (or any other type of glass). Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds.
Add ice to a lowball glass, and strain the drink into the glass (or you can use a cocktail glass without ice).
Use a knife to remove a 1″ wide strip of the orange peel. Squeeze the orange peel into the drink to release the oils. Gently run the peel around the edge of the glass, then place it in the glass and serve.
Death & Co.
1 1/2 oz Elijah Craig 12 Year
3/4 oz house sweet vermouth
3/4 oz campari
lemon twist
Stir, coupe. Garnish with lemon twist.
I might want to do either 1 1/2 oz bourbon or rye, 1 oz sweet vermouth, and just 3/4 oz campari.
Malibu Bay Breeze
From the Malibu website
2 oz Malibu coconut rum
2 oz Cranberry
2 oz Pineapple
Combine in a tall glass and stir
Garnish with lime
A Couple Cooks
2 ounces 100% pineapple juice
1 ½ ounces coconut rum
2 ounces 100% unsweetened cranberry juice*
1 lime wedge
Add the pineapple juice and coconut rum to a glass and stir. Fill the glass with ice.
In a shot glass or small pitcher, place the cranberry juice (make sure it is unsweetened; see notes!). Pour the cranberry juice right on top of the ice and it will settle on top.
Garnish with a lime wedge and serve.
Bay Breeze
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.
Mercantile
2 oz vodka
1 oz cranberry
1 oz pineapple
Pint glass. Stir.
Lime or orange garnish
A Couple Cooks Easy Bay Breeze
1 ½ ounces (3 tablespoons) 100% pineapple juice
1 ounce (2 tablespoons) vodka
3 ounces (6 tablespoons) 100% unsweetened cranberry juice (do not use sweetened or cocktail)
1 teaspoon maple syrup or simple syrup*
1 lime wedge
Add the pineapple juice and vodka to a glass and stir. Fill the glass with ice.
In a shot glass or small pitcher, combine the cranberry juice and syrup* and stir.
To make a layered drink look, tip the glass of pineapple juice slightly and pour the cranberry mixture along side of glass so that it can glide to bottom. (See How to Make a Layered Drink.) Otherwise, just pour in the cranberry and maple and stir.
Garnish with a lime wedge and serve.
Cape Codder
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.
Liquor
1 1/2 ounces vodka
Cranberry juice, chilled, to top
Add the vodka into a highball glass over ice.
Top with cranberry juice and stir briefly to combine.
Squeeze a lime wedge over the glass and drop it into the drink.
A Couple Cooks
1 ounce vodka
3 ounces 100% unsweetened cranberry juice (do not use sweetened!)
1 teaspoon maple syrup or simple syrup*
1 lime wedge
Fill a glass with crushed ice. Pour in the vodka, cranberry juice and syrup and stir with bar spoon.
Squeeze the lime wedge on top, then add it to the drink as a garnish.
Fuzzy Navel and Hairy Navel (just add vodka)
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.
Mr. Boston
2 Ounce(s) peach schnapps
3 Ounce(s) Fresh orange juice
Orange half-wheel
Pour schnapps and orange juice into ice-filled highball glass. Garnish with orange. Serve in a Highball Glass.
A Couple Cooks
3 ounces (6 tablespoons) peach schnapps*
6 ounces (¾ cup) no sugar added orange juice, fresh squeezed if desired
Place the ice into a highball glass. Pour in the peach schnapps and orange juice. Garnish with orange wedges and fresh mint.
Harvey Wallbanger
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.
Liquor.com
1 1/4 ounces vodka
1/2 ounce Galliano L’Autentico liqueur
3 ounces orange juice, freshly squeezed
Fill a tall glass with ice, then add the vodka and orange juice and stir.
Float the Galliano on top.
Garnish with a skewered orange slice and maraschino cherry.
PUNCH:
1 1/2 ounces vodka
1/2 ounce Galliano
2 ounces orange juice (Golden Cadillac uses clarified OJ)
1 dash Angostura bitters
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a salted orange wheel.
Imbibe:
1½ OZ. VODKA
4 OZ. FRESH ORANGE JUICE
½ OZ. GALLIANO
Combine vodka and orange juice in an ice-filled glass and stir to combine. Pour the Galliano over the back of a barspoon so that the liqueur floats atop the drink. Garnish with orange slice.
Mr. Boston 2012
1 Ounce(s) Vodka
4 Ounce(s) Fresh orange juice
1/2 Ounce(s) Galliano
Stir vodka and orange juice in Collins glass. Add ice and stir again. Float Galliano on top. Serve in a Collins Glass.
Mr. Boston 1978
1 Ounce(s) Old Mr. Boston Vodka
4 Ounce(s) Orange Juice
Pour into collins glass over ice cubes. Stir. Float 1/2 oz. Galliano on top. Serve in a Collins Glass.
A Couple Cooks
2 ounces vodka
3 ounces orange juice (fresh squeezed, if possible)
¾ ounce Galliano liqueur (Galliano L’Autentico)
Add the vodka and orange juice to a glass with ice and stir a few times until cold.
Pour the Galliano over the back of a spoon onto the drink. Garnish and serve.
Screwdriver
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.
A Couple Cooks
2 ounces (¼ cup) vodka
4 ounces (½ cup) orange juice
Add both ingredients to a highball glass. Add ice. If desired, garnish with an orange slice and cocktail cherry.
Garibaldi and Garibaldi Spritz (the super mimosa)
Joe’s
1 1/2 oz Campari
Rocks glass with a few ice cubes
4 oz of orange juice
Liquor
1 1/2 ounces Campari
Fresh “fluffy” juice of one orange (approximately 4 ounces)
Garnish: orange wedge
Fill a highball glass with ice cubes.
Add the Campari and orange juice, and stir to combine.
Garnish with an orange wedge.
Imbibe:
1½ oz. Campari
Juice of 1 orange (approximately 4 oz.)
Garnish: orange wedge
Place 2 ice cubes in a tumbler and add the Campari. Press the orange and add half of the juice; stir to combine, then add another ice cube and the remainder of the orange juice. Garnish.
One uses a Tumbler and the other does not
Punch
1 1/2 ounces Campari
4 ounces fresh-squeezed orange juice
Build the Campari and orange juice in a small highball glass filled with ice.
Stir and garnish with the orange wedge.
A Couple Cooks
1 ½ ounces (3 tablespoons) Campari
4 ounces (½ cup) fresh squeezed orange juice (or blood orange juice)
Squeeze the orange juice. Use an immersion blender, hand frother or whisk to blend the orange juice until it is foamy.
Add Campari to a highball filled with ice. Top with foamed orange juice and stir gently. Top with an orange wedge.
Garibaldi Spritz
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.
Salty Dog and Greyhound (just without the salt rim)
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.
Liquor
1 1/2 ounces gin or vodka
3 ounces grapefruit juice, freshly squeezed
Wet the rim of a highball glass and dip it in coarse salt.
Fill the glass with ice, then add the gin (or vodka) and grapefruit juice and stir gently to combine.
Garnish with a grapefruit slice.
A Couple Cooks
1 ½ ounces gin
3 ounces fresh squeezed grapefruit juice
2 barspoons simple syrup or maple syrup
Cut a notch in the lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of flaky sea salt.
Place the gin, grapefruit juice and syrup in a cocktail shaker with 4 ice cubes and shake until cold.
Strain the drink into the glass with the salted rim. Fill the glass with ice and top with a squeeze of lime. Garnish with a grapefruit wedge.
Mimosa and The Bunny Mother (the super duper mimosa)
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.
Mr. Boston
1 Ounce(s) Orange juice
5 Ounce(s) Chilled Champagne
Orange half-wheel
Pour orange juice into chilled champagne flute. Gradually add Champagne (watch out for foaming). Garnish with orange. Serve in a Champagne Flute.
Liquor
2 ounces orange juice, freshly squeezed
Sparkling wine, chilled, to top
Pour the orange juice into a Champagne flute.
Top with the sparkling wine.
A Couple Cooks Best Mimosa
2 ounces (¼ cup) fresh orange juice, chilled*
4 ounces (½ cup) Prosecco
1 teaspoon Cointreau, optional
Tilt the champagne flute and pour in the Prosecco (it will fill about 2/3 of the glass). Top off with orange juice and then add the splash of Cointreau if desired.
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.
Kamikaze (The Vodka Margarita)
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 (The Vodka Margarita)
Liquor
2 ounces vodka
3/4 ounce orange liqueur
3/4 ounce lime juice, freshly squeezed
Add the vodka, orange liqueur and lime juice to a shaker with ice, and shake thoroughly until well-chilled.
Strain into two shot glasses.
A Couple Cooks
2 ounces* vodka
1 ounce triple sec (or Cointreau)
¾ ounce lime juice
½ ounce orange juice
Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of salt (or for a festive look, use Margarita Salt).
Single drink: Place the vodka, Triple Sec, lime juice, and orange juice in a cocktail shaker and fill it with ice. Shake until cold. Strain the margarita into the glass with the salted rim. Fill the glass with ice and serve.
Pitcher (8 servings): Place 2 cups vodka, 1 cup Triple Sec, ¾ cup lime juice, and ½ cup orange juice in a pitcher. Add 3 handfuls ice and stir until cold.
Kir Royale
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.
Imbibe:
½ OZ. CRÈME DE CASSIS
CHILLED CHAMPAGNE
Pour chilled champagne into a flute, then slowly add the crème de cassis.
Liquor.com says same proportion but put the cassis in first and lemon twist garnish
Punch says 1/4 oz cassis and put it in the flute first
A Couple Cooks
1 ounce Creme de Cassis (best quality), Chambord or Creme de Mure (we like Creme de Mure)*
4 ounces sparkling wine** (Champagne, Prosecco, or other)
Pour the Creme de Cassis, Chambord, or Creme de Mure into a champagne glass. Top it off with the sparkling wine.
Garnish with raspberries if desired. Serve immediately.
Shirley Temple
Joe’s (influenced by both Webb and the historic recipes)
1 oz grenadine
1 oz ginger syrup
1/2 oz lime juice
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.
Mr. Boston
1/2 Ounce(s) Grenadine
Ginger ale
Orange slice, maraschino cherry
Add grenadine to ice-filled Collins glass; top with ginger ale. Garnish with orange and cherry. Serve in a Collins Glass.
Marilou
Pom juice plus sprite over ice in a collins
Imbibe
6-7 OZ. LEMON-LIME SODA (MUSSO & FRANK USES MEXICAN SPRITE)
1 OZ. GRENADINE
GARNISH:
MARASCHINO CHERRIES
Add the lemon-lime soda to an ice-filled glass, top with the grenadine, stir to combine, then garnish.
Liquor
1/2 ounce grenadine
1/4 ounce lime juice, freshly squeezed
5 ounces ginger ale, chilled
Fill a Collins glass with cubed ice.
Add the grenadine and lime juice.
Top with the ginger ale and gently stir to combine.
Garnish with two skewered Luxardo maraschino cherries.
A Couple Cooks
1 ounce (2 tablespoons) grenadine (try our homemade version)
½ ounce (1 tablespoon) lime juice
5 ounces (2/3 cup) ginger ale or ginger beer
In a highball glass, stir together the grenadine and lime juice.
Add the ice and fill the glass with the ginger ale. Top with cherry.
Alcoholic
Punch Shirley Temple Black
1 1/2 oz Aperol or Campari
1 oz Simplest Homemade Grenadine
1/2 oz freshly pressed lime juice
2 to 4 drops orange bitters (optional)
1 3/4 cups soda water
1 Lime wheel (optional)
Simplest Homemade Grenadine
1 cup 100% pomegranate juice, room temperature
1 cup evaporated cane or granulated sugar
Lemon Drop Martini
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
Marilou
2 oz vodka
1/2 oz cointreau
1 oz lemon juice
1 oz simple syrup
shake
coupe
Garnish with sugar rim and lemon twist
Mr. Boston
1 1/2 Ounce(s) lemon-flavored vodka
3/4 Ounce(s) Fresh lemon juice
1/4 Ounce(s) Simple Syrup
Lemon wedge
Rim chilled cocktail glass with lemon and sugar. Shake ingredients with ice. Strain into glass. Squeeze lemon wedge and add. Serve in a Cocktail Glass.
Liquor
2 ounces vodka
1/2 ounce triple sec
1 ounce lemon juice, freshly squeezed
1 ounce simple syrup
Garnish: sugar rim
Coat the rim of a cocktail glass with sugar and set aside (do this a few minutes ahead so the sugar can dry and adhere well to the glass).
Add the vodka, triple sec, lemon juice and simple syrup to a shaker with ice and shake until well-chilled.
Strain into the prepared glass.
Bevvy
1/2 oz vodka
1/2 oz lemon juice
1 sugar
Add sugar to the rim of an old-fashioned glass, and drop a cube or packet of sugar into the bottom of the glass. Pour vodka and lemon juice into a stainless steel shaker over ice, and shake until completely cold. Pour into the prepared old-fashioned glass, and serve.
A Couple Cooks Preferred Recipe
1 ½ ounces (3 tablespoons) citron vodka or vodka
½ ounce (1 tablespoon) Cointreau
½ ounce (1 tablespoon) fresh lemon juice
1 teaspoon maple syrup or simple syrup
Superfine sugar, for the rim (or substitute granulated)
For the garnish: Lemon twist
Cut a notch in a lemon wedge, then run the lemon around the rim of a martini glass. Dip the edge of the rim into a plate of superfine sugar.
Make the lemon twist garnish.
Place all ingredients in a cocktail shaker, fill it with ice, and shake until cold.
Strain the liquid into the glass with the sugared rim. Garnish with the lemon twist.
ACC Alternative Recipe
1 ½ ounces vodka
1 ounce fresh lemon juice
½ ounce Cointreau or Triple Sec
½ ounce simple syrup
Superfine sugar, for the rim (or substitute granulated)
For the garnish: lemon twist
Instructions
Cut a notch in a lemon wedge, then run the lemon around the rim of a martini glass. Dip the edge of the rim into a plate of superfine sugar.
Make the lemon twist.
Place the vodka, Cointreau, lemon juice, and simple syrup in a cocktail shaker, fill it with ice, and shake until cold.
Strain the drink into the glass with the sugared rim. Garnish with the lemon twist.
Mybartender
1 ½ Ounces Vodka
¾ Ounce Cointreau
¾ Ounce Lemon Juice
1 tsp Simple Syrup
Shake these in a cocktail shaker and then strain them over ice.
Garnish the glass with a rim of sugar.
Pina Sparkling Lemonade
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
Ye Olde Espresso Martini
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
Jardin de Mémé
Final build:
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
So I tried it with egg white and celery leaves. It might actually be an improvement on the original. Need to do a side by side and a rating when I make it again. Just be easy on the celery leaves. Try not to go over 5 or so.
Experiment with cucumber and Ancho Verde. Try also putting basil and celery in there at the same time or using celery bitters. This is a great drink template for all sorts of herbal stuff honestly. Actually make it a garden! And use spices and dressings that are befitting.
Basil (leaves) 2
Absinthe 2 dashes
Water 1 barspoon
Simple syrup .25
Lime .75
Aquafaba .75
St. Germain 0,5 0,3%
Green Chartreuse 1,25 o,7%
Batch 1,75
2 basil leaves
2 dashes of absinthe
1/4 oz simple
3/4 oz lime
3/4 oz aquafaba
1/2 oz st. germaine
1 1/4 oz green chartreuse
(1 3/4 oz batch)
whip shake hard and long with a small amount of crushed ice (the amount really matters for proper foam and proper dilution) or shake hard for a while with reg ice then reverse dry shake then double strain
coupe
basil leaf
2 dashes absinthe
2 basil leaves
1/4 oz simple
3/4 oz aquafaba
3/4 oz lime
1 3/4 oz batch
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
According to Milk Punch:
2 basil leaves
2 dashes absinthe
1 barspoon water
1/4 ounce simple syrup
3/4 ounce aquafaba (chickpea liquid)
1/2 ounce St-Germain
1 1/4 ounces Green Chartreuse
1/2 ounce lime juice
Combine all ingredients and dry shake.
Fill shaker with ice and shake again, vigorously. Strain into a coupe.
Garnish with a basil leaf.
Brave Margot
Final build:
5 dashes absinthe
3/4 oz pina
3/4 oz lime
1/4 oz falernum
3/4 oz goslings
1 oz campari
quick shake
funky highball
Crushed ice
Fernet Branca Spray
lime wheel and cherry on stick with flower tucked in
Ingredients:
Absinthe 5 dashes
Pineapple syrup .5 oz
Lime .75 oz
Fernet Branca Spray
W 0,25 oz 0,1%
Goslings 0,75 oz 0,4%
Campari 1 oz 0,5%
Batch 2 oz (if using the batch use this amount to replace ingredients that are batched, in this case, Falernum, Goslings, and Campari)
(Batch ML
Falernum 375
Goslings 1125
Campari 1500
Total: 3000)
Instructions:
Shake/strain into cube-filled glass/top with crushed ice
Funky highball
Ice
3 cubes/crushed
Garnish
Flowers/lime wheel/amarena cherry
Quote:
“Be happy. It’s one way of being wise.” Colette
5 dashes absinthe
3/4 oz pineapple syrup
3/4 oz lime juice
1/4 oz falernum
3/4 oz goslings
1 oz campari
(2 oz batch)
quick shake
funky highball
lime and cherry on a stick and flower tucked in
5 dashes absinthe
3/4 oz pina
3/4 oz lime
2 oz batch
quick shake
funky highball
ice
lime wheel and cherry on stick with flower tucked in
According to Imbibe:
1 oz. Campari
¾ oz. blackstrap rum
¼ oz. velvet falernum
½ oz. pineapple syrup
¾ oz. fresh lime juice
1 dash absinthe
1 spritz Fernet Branca
Tools: shaker, strainer
Glass: highball
Garnish: lime wheel, edible flowers, cherry
Shake all the ingredients except the Fernet together with ice, then strain into an ice-filled glass. Top with crushed ice, garnish, then spritz Fernet Branca on top of the drink.
PINEAPPLE SYRUP:
Combine 1 cup of fresh pineapple juice with 1 cup of sugar and shake to combine. Store in refrigerator for up to 2 weeks.
Bar Marilou, New Orleans
Monarca
Final build:
Banhez 1/4 oz
Oaxacan rum 3/4 oz
Martini & Rossi Bitter 3/4 oz
Punt e Mes 3/4 oz
Stir
Strain into rocks glass
Big rock
Half orange slice
Ingredients:
Punt e Mes o,75 oz o,3%
Martini Bitter o,75 oz o,3%
Banhez 0,25 oz 0,1%
Oaxaca rum 0,75 oz o,3%
Batch 2,5
(Batch ML
Punt e Mes 900
Martini Bitter 900
Banhez 300
Oaxaca rum 900
Total: 3000)
Instructions:
Stir/strain
Funky rocks
Ice
Big cube
Garnish
Half orange slice
Quote:
“I tend to see the similarities in people and not the differences.” Isabel Allende (ouch)
The Lover Speaks
Final build:
2 dashes orange bitters
1/4 oz frangelico
1 1/2 oz martini ambrato
1 1/2 oz calle 23 repo
stirred
nick and nora
3 small drops of sesame oil on top
Ingredients:
Orange bitters 2 dashes
Frangelico 0,25 oz 0,1%
Martini Ambrato 1,5 oz o,5%
Calle 23 reposado 1,5 oz o,5%
Batch 3,25
(Batch ML
Frangelico 231
Martini Ambrato 1385
Calle 23 reposado 1385
Total: 3000)
Instructions:
Stir/strain
Nick & Nora
Ice
N/A
Garnish
3 drops sesame oil
Quote:
“Isn’t the most sensitive point of this mourning the fact that I must lose a language - the amorous language? No more ‘I love you’s.”’ Roland Barthes
2 dashes orange bitters
1/4 oz frangelico
1 1/2 oz martini ambrato
1 1/2 oz calle 23 repo
(3.25 oz batch)
stirred
nick and nora
3 small drops of sesame oil on top
The All Seeing Eye
Final build:
Angostura 3 dashes
Teardrops 5 dashes
Simple syrup 1/2 oz
Lemon 1 oz
Amontillado 1 1/2 oz
Cherry Heering 1 1/2 oz
Old Granddad 100 1 1/2 oz
Shake/double strain
Cocktail coupe
Garnish
Long lemon twist + Amarena cherries long pick
HQuote:
“I tore myself away from the safe comfort of certainties through my love for truth - and truth rewarded me.” Simone de Beauvoir
La Luz Espresso
Final:
3 drops of saline
1 1/2 oz espresso syrup
3/4 oz Averna
1 oz cognac
1 oz Goslings
(3 oz batch for medium with 1 1/2 oz espresso dem and 3 drops of saline. for small: 1 1/2 oz batch for small with 3/4 oz espresso dem and 2 small drops of saline. or if doing two at a time just shake up a whole one)
small - cut in half
xl - multiply by 5 (now 7)
Shake, up, large coupe medium and coupette small
Garnish: coffee dust the top
According to Milk Punch:
3 drops saline solution (15%)
1 ounce fresh brewed espresso
1/2 ounce raw sugar syrup*
3/4 ounce Averna
1 ounce dark rum such as Goslings
1 ounce Cognac such as Martell
Combine in a shaker. Add 3 cubes of ice. Whip shake until you can no longer hear the ice cubes rattling in shaker. Strain into a chilled martini glass.
Garnish with freshly grated espresso beans for aroma.
*2 :1 Sugar in the Raw to water. Heat until dissolved.
Tokyo Record
Final form:
2 dashes of Laphroaig whisky
1/2 oz vanilla simple syrup
1 oz lemon juice
3/4 oz Suntory Toki
1 oz Amontillado sherry
1 oz St Germain
Technique: shake and double strain
Glass: funky rocks
Garnish: ½ orange wheel, maraschino cherries, edible flowers
Hammock Panic
Final form:
2 drops of saline
1/4 oz honey
1/2 oz lime
Heavy 1/4 oz Giffard Banana
1/2 oz Ancho Verde
1 1/2 oz Reposado
shake
nick and nora
chili oil
Made it with peach instead for Heather. She really likes it. She said it’s a really great cocktail. Banana is more natural for this cocktail but the peach version is great. Obviously fantastic because it IS a Marilou original. Low or mid level fantastic.
Red Eye
Beer topped with 2 oz tomato juice and salt
Per the movie cocktail:
Beer can or bottle face down in the glass, then top with tomato juice (2-4 oz), Tabasco sauce, salt, pepper, aspirin, and a whole egg.
Velvet Hammer
Mr. Boston
1 1/2 Ounce(s) Vodka
1/2 oz Crème de Cacao
1/2 oz Light cream
Shake with ice and strain into cocktail glass.
Mr. Boston Velvet Hammer vs CC Brandy Alexander No. 2. The Velvet has too much of a harsh vodka taste. Even if the proportions were even, I prefer brandy. The Velvet Hammer is a medium level drinkable cocktail. The CC Brandy Alexander No. 2 is a low level great cocktail, great but not in the same league as that particular Milk Punch recipe.
Tequila Sunrise
Mr. Boston
2 Ounce(s) Blanco tequila
3/4 Ounce(s) Grenadine
4 Ounce(s) Orange juice
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.
Μr. Boston vs Imbibe. Very interesting little battle here. Imbibe might better due to allowing the orange juice to shine without the grenadine sweetening it too much and due also to the reposado tequila. Mr. Boston just tastes a little artificial by comparison but it really is a close call. Having said that, the Imbibe version’s taste could benefit from more grenadine, it’s actually a close call taste wise and Mr. Boston certainly tastes more traditional. Visually however, Mr. Boston wins, especially if you pour the grenadine slowly at the end and never stir it afterwards. It doesn’t really settle it just forms beautiful veins all throughout the drink with a bit of a sunrise aesthetic. When you stir it it just all gets muddled and blended. The tiny bit of grenadine from the Imbibe version however does settle at the bottom and is also reminiscent of a sunrise if you don’t stir it. I would try 1 1/2 - 2 oz of reposado or a reposado and blanco split with 1/2 of grenadine to see if it still results in those beautiful veins and 3 - 4 oz of orange juice as a possible improvement. Both are low end great cocktails.
This follows the Boston vs Imbibe notes. Liquor vs Mr. Boston and Imbibe. Liquor beats Imbibe aesthetically. Mr. Boston beats both aesthetically. Mr. Boston beats Liquor taste wise as, even though 3/4 oz grenadine might be too much, 1/4 oz is too little. I prefer the taste of Imbibe to Liquor due to the superiority of reposado tequila. Liquor’s version is a mid level good cocktail.
Imbibe
1 ½ oz. reposado tequila
3 oz. fresh orange juice
1 barspoon grenadine
Garnish: orange wheel
Pour the tequila into an ice-filled glass, followed by the orange juice. Top with the grenadine, which will sink, yielding a layered effect. Garnish. Be sure to stir the drink before sipping so the flavors are incorporated.
Μr. Boston vs Imbibe. Very interesting little battle here. Imbibe might better due to allowing the orange juice to shine without the grenadine sweetening it too much and due also to the reposado tequila. Mr. Boston just tastes a little artificial by comparison but it really is a close call. Having said that, the Imbibe version’s taste could benefit from more grenadine, it’s actually a close call taste wise and Mr. Boston certainly tastes more traditional. Visually however, Mr. Boston wins, especially if you pour the grenadine slowly at the end and never stir it afterwards. It doesn’t really settle it just forms beautiful veins all throughout the drink with a bit of a sunrise aesthetic. When you stir it it just all gets muddled and blended. The tiny bit of grenadine from the Imbibe version however does settle at the bottom and is also reminiscent of a sunrise if you don’t stir it. I would try 1 1/2 - 2 oz of reposado or a reposado and blanco split with 1/2 of grenadine to see if it still results in those beautiful veins and 3 - 4 oz of orange juice as a possible improvement. Both are low end great cocktails.
This follows the Boston vs Imbibe notes. Liquor vs Mr. Boston and Imbibe. Liquor beats Imbibe aesthetically. Mr. Boston beats both aesthetically. Mr. Boston beats Liquor taste wise as, even though 3/4 oz grenadine might be too much, 1/4 oz is too little. I prefer the taste of Imbibe to Liquor due to the superiority of reposado tequila. Liquor’s version is a mid level good cocktail.
Liquor
2 ounces blanco tequila
1/4 ounce grenadine
4 ounces orange juice, freshly squeezed
Add the tequila and then the orange juice to a chilled highball glass filled with ice.
Top with the grenadine, which will sink to the bottom of the glass, creating a layered effect.
Garnish with an orange slice and a cherry.
This follows the Boston vs Imbibe notes. Liquor vs Mr. Boston and Imbibe. Liquor beats Imbibe aesthetically. Mr. Boston beats both aesthetically. Mr. Boston beats Liquor taste wise as, even though 3/4 oz grenadine might be too much, 1/4 oz is too little. I prefer the taste of Imbibe to Liquor due to the superiority of reposado tequila. Liquor’s version is a mid level good cocktail.
Punch
1 1/2 ounces blanco tequila
3/4 ounce lemon juice
1/2 ounce crème de cassis
1/4 ounce grenadine
In a Collins glass, stir together the cassis and grenadine. Fill the glass with crushed ice.
In a shaker, combine the tequila and lemon juice and shake without ice.
Pour over ice into the glass, and garnish with a lemon slice and blackberry.
Epicurus
2 fluid ounces Tequila
3/4 fluid ounce Grenadine
4 fluid ounces ounces orange juice
Stir tequila and orange juice with ice and strain into highball glass.
Add ice cubes.
Pour in Grenadine slowly and allow to settle.
Garnish with an orange wedge.
Before drinking, stir to complete your sunrise.
Same as Mr. Boston.
A Couple Cooks
2 ounces tequila
4 ounces orange juice
¾ ounce grenadine syrup (purchased or homemade)
Fill a highball glass with ice. Pour in the tequila and orange juice and stir.
Pour the grenadine into center of the drink and it will sink to the bottom. Stir gently for sunrise gradient effect.
Garnish with an orange slice and cocktail cherry.
Same as Mr. Boston.
Ding-A-Ling
Joe’s
1 1/2 oz vodka
1 oz peach schnapps
4 oz sprite
Mix in glass over ice
idrink.com
1 oz vodka
1 oz peach schnapps
4 oz of lemon lime soda like sprite
mix in glass over ice
It probably didn’t exist before being mentioned in the movie Cocktail and even now it barely exists. The only potentially real recipe comes from idrink.com
an improved version for taste from bartenderhq.com:
1oz Holy Grass Vodka
1oz RinQuinQuin a la Peche
3/4oz Fresh Lemon Juice
1/2oz Simple Syrup
Top with Soda Water
Shake the first three ingredients with ice and strain over cubed ice in a Collins glass. Garnish with a lime squeeze and fresh peach if in season.
Jus D’Amore
Absolutedrinks.com
2 oz gin
1 oz of an anisette liqueur (absinthe, sambuca, or pastis are good replacements)
1 oz lime juice
Egg White
Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass.
Turquoise Blue / Twisted Margarita
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)
1½ oz Pineapple Juice (potentially bring it down to 1 oz)
Heavy 1/4 oz lime
Heavy 1/4 oz lemon
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.
TGI Friday classic:
1¼ oz White Rum
½ oz Triple Sec
½ oz Blue Curacao
1/2 oz lime or lemon or both
1/2 oz simple syrup
1½ oz Pineapple Juice
The drink is shaken with ice and served over cubed ice in a Collins glass. As you can see its a perfect example of the brightly coloured, juice heavy drinks that the 80s is infamous for.
bartenderhq updated
1½oz (45ml) White Rum
½oz (15ml) Blue Curaçao
½oz (15ml) Fresh Lemon Juice
1oz (30ml) Fresh Pineapple Juice
We’re still shaking with cubed ice (the bigger the better!) but then fine straining into a chilled coupe glass. Our version also has a little extra kick, as there’s more rum and less juice to stretch it out. All we’ve really done here is remove the duplicate orange liqueur in the triple sec, and drop the extra sweetness from the sours. Fresh lemon will always add a little more zing to the drink.
Difford’s guide (splits the diff):
1 1/2 oz rum
1/2 oz triple sec
1/2 oz blue curaçao
3/4 oz lime
1 oz pineapple juice
With tequila instead of rum it would be a twisted margarita
Friar Tuck / St. Elvis / St. Dan Magee
St. Dan Magee
1 oz vodka
1 oz Pralines Pecan Liqueur
1 oz creme de cacao
1 oz heavy cream
1/4 oz simple optional
2 dashes of saline solution or a pinch of salt
2 dashes of chocolate bitters
Shake. Strain into rocks glass. Ice. Nutmeg or cinnamon.
Joe’s Friar Tuck
1 oz creme de cacao (preferably dark and might up this by half an ounce)
1 oz Frangelico (3/4 each Skrewball Peanut Butter Whiskey and a banana liqueur split for St. Elvis!)
2 oz heavy cream (or a milk and cream split with more milk than cream)
1/4 oz simple syrup (optional but very tasty)
2 dashes saline solution or a couple punches of salt
2 dashes of chocolate bitters
Shake with ice and double strain into a chilled coupe glass, garnish with grated nutmeg.
bartender hq:
1oz Dark creme de cacao
1oz Frangelico
1oz half & half (difford’s guide adds an additional 1 oz of milk)
Shake with ice and double strain into a chilled coupe glass, garnish with grated nutmeg.
Want to take the Friar Tuck up a notch? A dash of saline solution will make the flavours pop. All about that chocolate? A dash of chocolate bitters will reenforce the flavour without over sweetening the drink.
difford’s guide does the exact same but adds 1 oz of semi-skimmed 2% milk
or you can just go two ounces of cream instead of dividing the milk and cream
Friar Tuck No. 2 is the other popular version of this drink. To make it, combine 1 1/2 ounces Frangelico, 2 teaspoons brandy (optional, but preferred), 1 ounce lemon juice, and 1 teaspoon grenadine. Shake and strain. It’s often garnished with a maraschino cherry.
Angel’s Tip
Joe’s
1 part creme de cacao
1 part maraschino liqueur
1 part heavy cream
1 maraschino cherry
Layer ingredients, one on top of the other in the order given in a shot glass.
Mr. Boston
3/4 Ounce(s) White crème de cacao
3/4 Ounce(s) half-and-half
Maraschino cherry on long skewer
Pour creme de cacao into cordial glass. Carefully float cream over back of barspoon on top. Place skewered cherry over mouth of glass.
Savoy
¾ Liqueur Glass Creme De Cacao
¼ Fresh Cream
Use Liqueur glass and float cream on top. This is exactly as listed in the 1930 version of Harry Craddock’s Savoy Cocktail book. While the Creme de Cacao doesn’t specify white or dark, most versions I’ve found online have used the white Creme de Cacao for this drink. Also, note that the drink is described as ¾ of a liqueur glass, not a specific measure, so you can just translate to ¾ and ¼ oz for ease.
Punch
3/4 ounce maraschino liqueur, preferably Luxardo
3/4 ounce heavy cream
1 barspoon Fernet Branca
1 barspoon Cherry Heering
Combine all ingredients in a mixing tin and shake with ice.
Strain into a chilled small cocktail glass.
Garnish with cherry.
Epicurus
1 part creme de cacao
1 part maraschino liqueur
1 part heavy cream
1 maraschino cherry
Layer ingredients, one on top of the other in the order given in a shot glass.
Chill for a half hour before serving and garnish with the cherry.
Orgasm and Screaming Orgasm
Difford’s screaming orgasm:
1 1/4 oz vodka
1 1/4 oz coffee liqueur
1 1/4 oz amaretto
1 1/4 oz Irish cream
1 1/4 oz half and half
1 1/4 oz milk
Shake all ingredients and strain into a hurricane glass with crushed ice. Omit the vodka for a normal Orgasm
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 kahlua
1 oz cream
shake it all up and pour into a highball glass presumably over regular ice.
For a screaming orgasm you add vodka and add crushed ice to the highball.
Bruce’s preferred method is to blend 8 oz of ice with an ounce of each including the cream, also add two scoops of ice cream, drizzle chocolate syrup along the inside of a hurricane glass, then pour the blended drink right in then top with whipped cream, cacao bits, nuts, ground nutmeg, or coffee grounds. And for his preferred screaming orgasm, just add vodka.
Blue Lagoon
Joe’s
1 Ounce(s) Vodka
1 Ounce(s) Blue curacao
1/2 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Simple Syrup
Maraschino cherry
Shake with ice and strain into ice-filled rocks glass. Garnish with cherry.
Mr. Boston
1 Ounce(s) Vodka
1 Ounce(s) Blue curacao
1/2 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Simple Syrup
Maraschino cherry
Shake with ice and strain into ice-filled highball glass. Garnish with cherry.
Imbibe
1½ oz. white rum
1 oz. pineapple syrup
1 oz. fresh lime juice
½ oz. blue curaçao
¼ oz. absinthe
½ oz. fresh egg white (pasteurized if you like)
1 drop vanilla extract
1 pinch smoked salt
Garnish: orange twist and orchid or cherry
Shake all the ingredients without ice for about 5 seconds, then add ice and shake again until chilled. Strain into a chilled glass and garnish.
Pineapple Syrup: In a blender, combine 1 cup of simple syrup (1:1) with 8 oz. of chopped pineapple (Accomplice roasts the pineapple beforehand to deepen the flavor, optional) and ¾ oz. of vodka to stabilize. Blend on high until smooth, then strain and bottle. Keeps refrigerated for up to 2 weeks.
Liquor
1 oz vodka
1 oz blue curaçao
4 oz lemonade
Add all ingredients into a shaker with ice and shake.
Strain into a hurricane glass over crushed ice.
Garnish with a lemon wheel and maraschino cherry.
A Couple Cooks
2 ounces* vodka
1 ounce blue curacao
1 ounce simple syrup (or substitute lemonade; see below)
1 ounce fresh lemon juice
Place the vodka, blue curacao, simple syrup and lemon juice in a cocktail shaker. Add 2 handfuls of ice and shake until cold. Add crushed ice to a hurricane glass and strain in the drink.
Lemonade variation: Add 2 ounces vodka, 1 ounce blue curacao and 4 ounces lemonade to a glass. Add crushed ice and serve.
3 Toed Sloth
drinksmixer.com:
1 oz sloe gin
1 oz dark rum
1 oz apple schnapps
Layer in a shooter glass
Pink Squirrel
Imbibe:
1½ oz. crème de noyaux (can substitute with Amaretto but it won’t have quite the same color)
1½ oz. crème de cacao
1½ oz. heavy cream
Combine all ingredients in a shaker and dry shake. Add ice and shake until chilled. Strain into a coupe or Nick and Nora and garnish with peychaud’s bitters.
Mr. Boston
1 Ounce(s) Crème de noyaux
1/2 Ounce(s) White creme de cacao
1/2 Ounce(s) half-and-half
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Liquor
3/4 ounce creme de noyaux
3/4 ounce white creme de cacao
1 1/2 ounces heavy cream
Add the creme de noyaux, white creme de cacao and heavy cream into a shaker filled with ice and shake until well-chilled.
Strain into a chilled coupe glass.
Garnish with freshly grated nutmeg.
Punch
1 ounce crème de noyaux
1 ounce white crème de cacao
3 scoops vanilla ice cream
Combine all ingredients in a blender.
Blend until smooth and serve in a Hurricane glass.
Epicurus
1 ounce creme de noyaux
1 Tablespoons white creme de cacao
1 Tablespoons light cream
Shake all ingredients with ice, strain into a cocktail glass, and serve.
A Couple Cooks
1 ounce creme de noyaux
1 ounce white creme de cacao
1 ounce heavy cream
Place the creme de noyaux, white creme de cacao, and heavy cream in a cocktail shaker. Add 1 handful of ice and shake vigorously until cold.
Frozen variation: Substitute 2 scoops vanilla ice cream for the heavy cream and blend until smooth.
Strain into cocktail glass. Garnish with grated nutmeg and cocktail cherry.
 Alabama Slammer
Cocktail Version
A Couple Cooks
1 ounce amaretto
1 ounce bourbon (or Southern Comfort)
1 ounce sloe gin*
3 ounces orange juice
Add the amaretto, bourbon or Southern Comfort, sloe gin, and orange juice to a cocktail shaker. Fill it with ice and shake it until cold.
Fill a highball glass with ice, and strain the drink into the glass. If desired, garnish with an orange wedge.
Liquor
1 oz Southern Comfort
1 oz Sloe gin
1 oz Amaretto
2 oz Fresh orange juice
Orange wedge
Add all the ingredients into a shaker with ice and shake.
Strain into a highball glass over fresh ice.
Garnish with an orange wheel and a cherry, and serve with a straw.
Mr. Boston
1 oz amaretto
1 oz Tennessee sour mash whiskey
1/2 oz sloe gin
1 oz lemon
Stir first three ingredients with ice and strain into chilled shot glass. Add lemon juice.
Shooter Version
Mr. Boston
1/2 Ounce(s) Amaretto
1/2 Ounce(s) Tennessee sour mash whiskey
1/4 Ounce(s) Sloe gin
1/2 Ounce(s) Fresh lemon juice
Stir first three ingredients with ice and strain into chilled shot glass. Add lemon juice.
Punch / Dale DeGroff (makes six shots)
1 ounce vodka
3/4 ounce Southern Comfort
3/4 ounce sloe gin
4 ounces orange juice
6 dashes grenadine, for garnish
Combine all ingredients in a cocktail shaker.
Add ice and shake until chilled.
Strain into six 1-ounce shot glasses, and dash the top of each with grenadine.
A Wreck (Sex) on the Beach
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
Mr. Boston
1/4 Ounce(s) Black raspberry liqueur
1/4 Ounce(s) Melon liqueur
1/4 Ounce(s) Vodka
1/4 Ounce(s) Pineapple Juice
1/4 Ounce(s) Cranberry Juice
Shake first four ingredients with ice and strain into chilled cordial or shot glass. Top with cranberry juice.
Epicurus
1 Chambord
1 melon liqueur
1 pineapple juice
Shake over ice, then strain into shot glasses.
Liquor
1 1⁄2 oz vodka
1⁄2 oz peach schnapps
1 1⁄2 oz Orange or pineapple juice
1 1⁄2 oz Cranberry juice
1⁄2 oz Chambord or crème de cassis (optional)
Add all the ingredients into a shaker with ice and shake.
Strain into a highball glass over fresh ice.
Garnish with a cocktail umbrella.
Rescued by Punch:
1 1/2 ounces vodka, preferably SKYY
1/2 ounce apricot vodka, preferably SKYY California Apricot
3/4 ounce orange- and cranberry-infused bianco vermouth (see Editor’s Note)
1/2 ounce Amaro Angeleno
2 dashes Miracle Mile Sour Cherry Bitters
2 dashes Peychaud’s Bitters
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled coupe.
Garnish with a dehydrated lime wheel and a decorative mermaid.
EDITOR’S NOTE
Infused Bianco Vermouth:
Combine the peels of two oranges and 8 ounces of freshly muddled cranberries with the contents of a 750 ml bottle of bianco vermouth, preferably Carpano Bianco. Refrigerate overnight, then strain out the solids before serving.
Slippery Nipple
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.
Jungle Bird (The Brave Margot obviously cheated off of this recipe)
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.
Mr. Boston (same as Epicurious, Punch, Liquor, and Imbibe except Liquor uses demerara)
1 1/2 Ounce(s) Dark rum
3/4 Ounce(s) Campari
1 1/2 Ounce(s) Fresh Pineapple Juice
1/2 Ounce(s) Fresh Lime Juice
1/2 Ounce(s) Simple Syrup
1 Wedge Fresh Pineapple
Fill a mixing glass three-quarters with ice, and add all of the ingredients. Shake until chilled for about 30 seconds. Strain into a rocks glass over ice cubes or one large piece of ice and add the garnish.
I prefer the Jungle Bird over the Conure because the flavors are a bit richer and because the pineapple adds more flavor and froth. If I were to change anything about the Conure it would be to increase the pineapple a little for starters and maybe even make it model the Jungle Bird one for one but with the substitutions of Aperol and dark rum and then go from there with the tasting.
Imbibe:
1 ½ OZ. BLACKSTRAP RUM
¾ OZ. CAMPARI
½ OZ. FRESH LIME JUICE
½ OZ. SIMPLE SYRUP
1 ½ OZ. PINEAPPLE JUICE
Combine ingredients in a shaker with ice and strain into an Old Fashioned glass filled with crushed ice.
Punch:
1 1/2 ounces rum, Jamaican or blackstrap
3/4 ounce Campari
1/2 ounce lime juice
1/2 ounce simple syrup (1:1, sugar:water)
1 1/2 ounces pineapple juice
Garnish: pineapple wedge
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain over ice into a tiki mug or a rocks glass.
Garnish with a pineapple wedge.
Epicurious
1½ oz. blackstrap rum
1 ½ oz. freshly squeezed pineapple juice
¾ oz. Campari
½ oz. freshly squeezed lime juice
½ oz. simple syrup (1:1)
Garnish: pineapple chunk and/or pineapple leaf
Combine all the ingredients except the garnish in a cocktail shaker filled with ice. Shake until chilled and strain into a double old-fashioned glass over a large ice cube. Garnish with the pineapple chunk or leaf (or both).
A Couple Cooks
1 ½ ounces dark rum
1 ½ ounces pineapple juice
3/4 to 1 ounce Campari (to taste)
½ ounce lime juice
½ ounce simple syrup or maple syrup
Add the dark rum, pineapple juice, Campari, lime juice, and simple syrup to a cocktail shaker and fill it with ice. Shake vigorously until cold.
Strain into cocktail glass. Garnish with a pineapple wedge, pineapple leaves, or fresh mint.
El Diablo / Diablo
Joe’s
2 Ounce(s) Blanco or repo tequila
3/4 - 1 oz (experiment) Crème de Cassis (some recipes allow Chambord)
3/4 oz Fresh Lime Juice
3/4 oz ginger syrup
Soda
Lime wheel
Shake first four ingredients with ice. Strain into ice-filled Collins glass. Top with soda. Garnish with lime. Serve in a Collins Glass
Mr. Boston
1 1/2 Ounce(s) Blanco tequila
3/4 Ounce(s) Crème de Cassis
1/2 Ounce(s) Fresh Lime Juice
Ginger ale
Lime wheel
Shake first three ingredients with ice. Strain into ice-filled Collins glass. Top with ginger ale. Garnish with lime. Serve in a Collins Glass.
Imbibe (Liquor and Imbibe are the same)
1½ OZ. REPOSADO TEQUILA
½ OZ. CRÈME DE CASSIS
½ OZ. FRESH LIME JUICE
2–3 OZ. GINGER BEER
GARNISH:
LIME WEDGE AND FRESH BLACKBERRY OR CANDIED GINGER (OPTIONAL)
Combine all ingredients, except ginger beer, and shake. Fine-strain into an ice-filled Collins glass, top with ginger beer and garnish.
Liquor (Liquor and Imbibe are the same)
1 1/2 ounces reposado tequila
1/2 ounce creme de cassis
1/2 ounce lime juice, freshly squeezed
3 ounces ginger beer
Add the tequila, creme de cassis and lime juice into a shaker with ice and shake until well-chilled.
Strain into a Collins glass over fresh ice and top with the ginger beer.
Garnish with a lime wedge.
El Diablo Pepino from PUNCH
1 1/2 ounces blanco tequila, preferably Tapatio
1/2 ounce cassis, preferably Giffard
.5 ounces lemon juice
3 seedless cucumber slices, sliced into 1/4-inch rounds
ginger beer
Place two of the cucumber slices in a cocktail shaker with the lemon juice and muddle to break up them up.
Add the tequila, cassis and ice to the shaker and shake until cold and well combined.
Strain into an ice filled collins glass and top with ginger beer.
Garnish with the remaining cucumber slice.
Did this with creme de mure. Mid-upper level great. Very refreshing. Definitely needs the ginger beer to make it work though. Heather said it’s delicious.
A Couple Cooks
Zombie
Joe’s
1/2 oz of Campari to replace the grenadine and just two barspoons of the grenadine and omit the angostura bitters
For the Jamaican rum in this drink, not Smith & Cross or anything as funky or as overproof because the English style 151 will supply plenty of that. You need something lower and milder like Appleton.
Death & Co. pg 153
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 oz Death & Co. Zombie Mix (Falernum, a little grenadine 8:1, and a tiny bit of absinthe, 4 barspoons to every 9 oz of the rest)
1/2 oz Donn’s Spices #2 (1 part vanilla syrup and 1 part allspice dram)
3/4 oz lime
1 dash angostura
1 mint sprig
Shake all the ingredients with 2 ice cubes, then strain into a tiki mug filled with crushed ice. Garnish with the mint sprig.
Mr. Boston
1 Ounce(s) Gold rum
1 Ounce(s) 151-Proof Rum
1 Ounce(s) Light Rum
1 Ounce(s) Fresh Lime Juice
1 Ounce(s) Fresh lemon juice
1 Ounce(s) Pineapple Juice
1 Ounce(s) Passion Fruit Syrup
2 Teaspoon(s) Demerara Syrup
1 Dash(es) Tiki (such as Bittermen’s ‘Elemakule) or Angostura bitters
(optional) Garnish: Fresh mint sprig
Shake with ice and pour into chilled Collins glass. Garnish with mint. Serve in a Collins Glass.
Imbibe:
1½ OZ. JAMAICAN RUM
1½ OZ. GOLD PUERTO RICAN RUM
1 OZ. 151-PROOF DEMERARA RUM
¾ OZ. FRESH LIME JUICE
⅛ TSP. HERBSAINT OR PERNOD
½ OZ. FALERNUM
½ OZ. DONN’S MIX
1 TSP. GRENADINE
1 DASH ANGOSTURA BITTERS
6 OZ. CRUSHED ICE
Don’s mix:
3 cinnamon sticks, crushed
1 cup sugar
1 cup water
Fresh grapefruit juice
Create an infused simple syrup by heating cinnamon sticks, sugar and water. Bring to a boil, stirring until sugar is dissolved. Simmer for 2 minutes, then remove from heat and let sit for at least 2 hours before straining into a clean glass bottle. To finish making the mix, add 1 part of the syrup to 2 parts fresh grapefruit juice. Cover and keep refrigerated for up to 2 weeks.
GARNISH:
MINT SPRIG, LIME WEDGE, CHERRY
Preparation
Put everything in blender, saving the ice for last. Blend at high speed for no more than 5 seconds. Pour into a Collins glass and add ice cubes to fill. Garnish.
Liquor
1 1/2 ounces Jamaican rum
1 1/2 ounces Puerto Rican gold rum
1 ounce 151-proof demerara rum
1/8 teaspoon Herbsaint or Pernod
3/4 ounce lime juice, freshly squeezed
1/2 ounce falernum
1/2 ounce Donn’s mix*
1 teaspoon grenadine
1 dash Angostura bitters
Garnish: mint sprig
Add the rums, Herbsaint or Pernod, lime juice, falernum, Donn’s mix, grenadine and bitters into a blender, then add 6 ounces of crushed ice.
Blend at high speed for no more than 5 seconds.
Pour the contents into a tall glass or Tiki mug, add ice cubes to fill, and garnish with a mint sprig.
*Donn’s mix: Bring 3 crushed cinnamon sticks, 1 cup sugar and 1 cup water to a boil, stirring until the sugar is dissolved. Simmer for 2 minutes, then remove from the heat and let sit for at least 2 hours before straining into a clean glass bottle. Then add 1 part of the syrup and 2 parts of fresh grapefruit juice together.
Punch
1 1/2 ounces rum, Jamaican
1 1/2 ounces rum, Puerto Rican
1 ounce 151-proof rum
1/2 ounce Don’s Mix (see Editor’s Note)
1/2 ounce Velvet Falernum
3/4 ounce lime juice
1/4 ounce grenadine
2 dashes absinthe
1 dash Angostura bitters
Add all ingredients to a cocktail shaker.
Shake with a few ice cubes.
Strain into a tiki mug over crushed ice.
Garnish with a mint sprig.
To make Don’s Mix, combine two parts grapefruit juice with 1 part cinnamon simple syrup. Store in an airtight container in the refrigerator until ready to use. (To make cinnamon syrup, combine 1 cup sugar with 1 cup water in a saucepan over low heat with a 2-inch piece of cinnamon bark for 5 minutes. Let stand overnight and then strain. Store in an airtight container in the refrigerator until ready to use.)
A Couple Cooks
1 ounce* white rum
1 ounce spiced rum
1 ounce dark rum
1 ounce fresh lime juice
1 ounce fresh lemon juice
1 ounce pineapple juice
1 ounce passion fruit syrup (we used Monin Passion Fruit Syrup)
3 dashes orange bitters
½ ounce grenadine
½ ounce 151 rum (optional)
Place all ingredients except for the grenadine and 151 rum in a cocktail shaker. Add 2 handfuls ice and shake until cold.
Strain into an ice filled highball glass. Pour the grenadine into the drink over the back of spoon: it will sink to the bottom. Then if using, pour the 151 rum over back of spoon onto the drink: it will float on top. Add the fresh mint garnish and serve.
Mod Cocktails - 1950 Zombie
1 oz Puerto Rican rum
1 oz white rum
1/2 oz Hamilton 151 Overproof Demerara Rum
1 oz pineapple juice
1/4 oz lime juice
1/2 oz demerara syrup
1 barspoon passion fruit syrup
2 dashes of angostura bitters
Build in tiki mug. Crushed ice. Swizzle and top with crushed ice again. Garnish with mint.
Bamboo
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
Mr. Boston 1964
1 1/2 Ounce(s) Sherry Wine
3/4 Ounce(s) Dry Vermouth
1 Dash(es) Orange Bitters
Stir well with cracked ice and strain into 3 oz. cocktail glass. Serve in a Cocktail Glass.
Mr. Boston 2000
1 1/2 Ounce(s) Dry Sherry
3/4 Ounce(s) Dry Vermouth
1 Dash(es) Orange Bitters
Stir with ice and strain into cocktail glass. Serve in a Cocktail Glass.
Liquor.com:
1 1/2 ounces dry sherry
1 1/2 ounces dry vermouth
1 dash Angostura bitters
1 dash orange bitters
Add the dry sherry, dry vermouth, Angostura bitters and orange bitters into a mixing glass with cracked ice, and stir until well-chilled.
Strain into a chilled coupe, and garnish with a lemon twist
PUNCH:
1 1/2 ounces fino sherry
1 1/2 ounces dry vermouth
1 teaspoon rich simple syrup
2 dashes Angostura bitters
2 dashes orange bitters
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Imbibe (Death & Co.)
1½ oz. of blanc vermouth (such as Dolin)
1½ oz. of fino sherry
1 tsp. of rich simple syrup (2:1)
1 dash of orange bitters
1 dash of Angostura bitters
Stir with ice to chill. Strain into a cocktail glass, then garnish with a lemon twist.
Death & Co as it is in the book
1 1/2 oz Dolin Blanc
1 1/2 oz Barbadillo Principe Amontillado sherry
1/2 teaspoon cane sugar syrup
1 dash of house orange bitters
1 dash angostura bitters
Stir over ice, strain into a rocks glass. Garnish with a lemon twist.
Brandy Crusta
Joe’s (I need to look at the original Thomas recipe as well as Wondrich’s book to see if he left out the curaçao by mistake or on purpose)
Nice thick long peel of a lemon to go around the inner half of the cocktail glass (a rocks glass might work but ideally a thinner Collins glass or a coupette.
Wet the outside of the glass and peel with lemon slice/juice
Roll it in sugar
2 oz brandy or cognac
barspoon of maraschino
half a barspoon of orange curaçao or liqueur
2 barspoons of lemon
barspoon demerara sugar
3-5 dashes of Peychaud’s
Add cracked ice
Stir
Strain into the coupette
David Wondrich’s Video Tutorial
Nice thick long peel of a lemon to go around the inner half of the cocktail glass (a rocks glass might work but ideally a thinner Collins glass or a coupette.
Wet the outside of the glass and peel with lemon slice/juice
Roll it in sugar
2 oz brandy or cognac
Barspoon demerara sugar
Barspoon of maraschino
half a barspoon of lemon
3-5 dashes of Peychaud’s
Add cracked ice
Stir
Strain into the coupette
Mr. Boston
2 Ounce(s) Brandy
1/2 Ounce(s) Triple Sec
1 Teaspoon(s) Maraschino liqueur
1 Teaspoon(s) Fresh lemon juice
1 Dash(es) Angostura Bitters
Orange wheel
Rim chilled cocktail glass with lemon and sugar. Curl the zest spiral on its side in glass. Stir ingredients with ice and strain into glass. Garnish with orange. Serve in a Cocktail Glass.
This would likely be more tolerable with triple sec rather than Cointreau. It’s just really sweet. Definitely tasty, especially partly because of the Cointreau. But too sweet. Only recommend this drink to people who love to drink candy, especially if you are going to rim it with sugar. It is extremely orangey. Orange candy. This is a barely drinkable cocktail not because it isn’t tasty but because too much candy makes you sick. See the note on the bourbon.
Tom’s guidelines:
brandy with a few dashes of cointreau, maraschino and lemon juice served in a wine glass with a sugared rum.
Imbibe:
2 OZ. COGNAC
½ OZ. ORANGE CURAÇAO
½ OZ. FRESH LEMON JUICE
½ OZ. MARASCHINO LIQUEUR
2 DASHES ANGOSTURA BITTERS
GARNISH:
SUGAR RIM AND LEMON CURL
Cut a lemon in half. Pare the full peel off half and squeeze the juice from the lemon. Prepare a glass by moistening the rim with lemon and dipping it in sugar, then carefully curling the lemon peel around the inside of the glass. Combine all of the ingredients in a shaker with ice, shake and strain into glass and add 1 small cube of ice.
PUNCH:
1 3/4 ounces Cognac
3/4 ounce lemon juice
1/2 ounce orange Curaçao
1/4 ounce maraschino liqueur
2 dashes Angostura
Garnish: sugar-rimmed glass, peel of half a lemon
Add all ingredients to a cocktail shaker over ice.
Shake and strain into a sugar-rimmed cocktail glass.
Garnish with the peel of half a lemon.
Liquor
2 ounces brandy
1/4 ounce curaçao
1/2 ounce fresh lemon juice
1/2 ounce simple syrup
1 tsp maraschino liqueur
1 dash Angostura bitters
Rim a coupe glass with sugar and set aside.
Add all ingredients into a shaker with ice and shake.
Strain into the prepared glass.
Garnish with a lemon twist.
Amaretto Sour
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.
Imbibe:
2 OZ. AMARETTO
1 OZ. FRESH LEMON JUICE
1 FRESH EGG WHITE (PASTEURIZED IF YOU PREFER)
GARNISH:
QUALITY COCKTAIL CHERRIES AND A FEW DASHES OF ANGOSTURA BITTERS
Combine all of the ingredients in a shaker and “dry” shake without ice for 5 seconds. Add ice and shake again for 15 seconds. Strain into a chilled glass filled with ice and garnish.
PUNCH (Jeff’s)
1 1/2 ounces amaretto (preferably Lazzaroni)
3/4 ounce bourbon, cask proof (Booker’s is a good bet)
1 ounce lemon juice
1 teaspoon simple syrup, rich (2:1, sugar:water)
1/2 ounce egg white
Add all ingredients to a cocktail shaker and dry shake.
Add ice and shake well.
Strain over ice into a rocks glass.
Garnish with a lemon peel and a brandied cherry.
Serve and grin like an idiot as your friends freak out (as Mr. Morgenthaler recommends).
Liquor.com (also looks like Jeff’s)
1 1/2 ounces amaretto liqueur
3/4 ounce cask-proof bourbon
1 ounce lemon juice, freshly squeezed
1 teaspoon rich simple syrup
1/2 ounce egg white
Add amaretto, bourbon, lemon juice, simple syrup and egg white to a shaker and dry-shake (no ice) for 15 seconds.
Add ice and shake again until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with a lemon twist and 2 skewered brandied cherries.
Mr. Boston
1 1/2 Ounce(s) Amaretto
3/4 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Simple Syrup
Orange half-wheel
Shake with ice and strain into chilled sour glass. Garnish with orange. Serve in a cordial or pony glass.
A Couple Cooks (Preferred Version)
1 ½ ounces amaretto
½ ounce bourbon whiskey
1 ounce lemon juice
1 teaspoon simple syrup or maple syrup
1 egg white (optional)*
2 dashes Angostura bitters
Add the amaretto, bourbon, lemon juice, syrup, egg white, and bitters to a cocktail shaker without ice. Shake for 15 seconds.
Add the ice to the cocktail shaker. Shake again for 30 seconds.
Strain the drink into a glass; the foam will collect at the top. Garnish with a cocktail cherry.
A Couple Cooks (Standard whiskey version)
1 ounce amaretto
2 ounces bourbon whiskey
1 ounce lemon juice
½ ounce simple syrup
1 egg white - optional
Add the amaretto, bourbon, lemon juice, syrup, egg white, and to a cocktail shaker without ice. Shake for 15 seconds (skip this first step if you’re not using the egg white).
Add the ice to the cocktail shaker. Shake again for 30 seconds.
Strain the drink into a glass; the foam will collect at the top. Garnish with a cocktail cherry.
Americano
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.
Imbibe:
1 ½ OZ. CAMPARI
1 ½ OZ. SWEET VERMOUTH
CLUB SODA
GARNISH:
ORANGE SLICE
Pour the Campari and vermouth into an ice-filled glass. Top with soda, stir and garnish.
Punch
1 1/2 ounces Campari
1 1/2 ounces sweet vermouth
soda water
Add Campari and sweet vermouth to a Collins or rocks glass.
Add ice and top with soda.
Garnish with an orange slice or orange peel.
EDITOR’S NOTE
An Americano works well with all walks of sweet vermouth, but we prefer Carpano Antica. In a pinch, Martini & Rossi makes a fine, albeit fruitier substitute.
Liquor
1 1/2 ounces Campari
1 1/2 ounces sweet vermouth
Club soda, to top
Fill a highball glass with ice, then add the Campari and sweet vermouth.
Top with the club soda and stir gently to combine.
Garnish with an orange twist.
A Couple Cooks
1 ounce Campari
1 ounce sweet vermouth
4 ounces soda water
For the garnish: Lemon or orange wedge
In a highball glass, stir together the Campari and vermouth. Add ice and top with soda water.
Stir lightly and garnish with a lemon or orange wedge.
Penicillin / Moldy Goat Milk
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)
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.
Imbibe
2 OZ. BLENDED SCOTCH WHISKEY
¾ OZ. FRESH LEMON JUICE
¾ OZ. HONEY SYRUP
¼ OZ. SMOKY ISLAY SINGLE-MALT SCOTCH WHISKEY
2-3 QUARTER-SIZE SLICES FRESH GINGER
GARNISH:
CANDIED GINGER
Muddle fresh ginger in a shaker and add the remaining ingredients, except for the Islay whiskey. Fill the shaker with ice and shake to chill; double-strain into an ice-filled rocks glass. Float the whiskey on top and garnish.
PUNCH
2 ounces blended Scotch, such as Famous Grouse
3/4 ounce honey-ginger syrup (see Editor’s Note)
3/4 ounce fresh lemon juice
1/4 ounce Islay single-malt Scotch, preferably Laphroaig 10YO
Combine the blended Scotch with the honey-ginger syrup and lemon juice in a cocktail shaker three-quarters filled with ice.
Shake until chilled.
Strain into a rocks glass filled with one large cube.
Top with the Islay Scotch and garnish with candied ginger.
EDITOR’S NOTE
Honey-Ginger Syrup:
Combine 1 cup of honey with one 6-inch peeled and sliced piece of ginger root with 1 cup of water in a small pot and bring to a boil. Reduce the heat and simmer for 5 minutes. Refrigerate overnight, then strain, discarding the solids.
Liquor
2 ounces blended scotch
3/4 ounce lemon juice, freshly squeezed
3/4 ounce honey-ginger syrup*
1/4 ounce Islay single malt scotch
Garnish: candied ginger
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.
*Honey-ginger syrup: Combine 1 cup honey, 1 6-inch piece of peeled and thinly sliced ginger and 1 cup water in a saucepan over high heat, and bring to a boil. Reduce heat to medium, and simmer 5 minutes. Place in the refrigerator to steep overnight. Strain with a cheesecloth.
Mr. Boston
1 3/4 Ounce(s) Scotch Whiskey
3/4 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Honey Syrup
1/2 Ounce(s) Ginger liqueur
1/4 Ounce(s) Smoky Scotch whisky, such as Islay or Skye
Lemon wheel
Shake first four ingredients with ice and strain into ice-filled oldfashioned glass. Float smoky Scotch on top and garnish with lemon. Serve in an Old-Fashioned Glass.
A Couple Cooks
2 ounces (4 tablespoons) blended scotch
1 ounce (2 tablespoons) fresh lemon juice
¾ ounce (1 ½ tablespoons) honey syrup
½ ounce (1 tablespoon) single malt scotch
In the bottom of a cocktail shaker, muddle (gently mash) the ginger with a muddler or wooden spoon until it is mashed and juices are released, about 15 seconds.
To the cocktail shaker, add the blended scotch, lemon juice and honey syrup with a handful of ice. Shake until cold.
Strain the drink into a lowball glass with one large ice cube.
Carefully pour the single malt scotch over the back of a spoon just above the surface of the drink, creating a layer on top. Garnish with candied ginger, ginger root or lemon peel and serve.
Espresso Martini
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.
PUNCH:
3/4 ounce coffee liqueur, preferably Galliano Ristretto
1 1/2 ounces vodka, preferably Aylesbury Duck
1 ounce fresh espresso
Pour all ingredients into a cocktail shaker and shake.
Strain into a coupe and garnish with three coffee beans.
Liquor
2 ounces vodka
1/2 ounce coffee liqueur (usually Kahlúa)
1 ounce espresso, freshly brewed (or cold brew concentrate)
1/2 ounce simple syrup
Garnish: coffee beans
Add vodka, coffee liqueur, espresso and simple syrup to a shaker filled with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Garnish with 3 coffee beans.
Mr. Boston
2 Ounce(s) Vodka
1/2 Ounce(s) Simple Syrup
1/2 Ounce(s) Kapali (Coffee Liqueur)
1 Ounce(s) Cold brewed espresso
3 Coffee beans
Add all of the ingredients to a shaker filled with ice and shake. Fine-strain into a chilled cocktail glass, and garnish with 3 coffee beans. Serve in a Cocktail Glass.
A Couple Cooks
2 ounces (4 tablespoons) vodka
¾ ounce (1 ½ tablespoons) Kahlua or coffee liqueur
1 ounce (2 tablespoons) warm espresso or strong coffee
Coffee beans, for the garnish
Make the espresso in an espresso maker or an Aeropress, or make very strong coffee.
Add the vodka, Kahula and espresso to a cocktail shaker and fill it with ice. Shake vigorously until cold.
Strain into cocktail glass. Garnish with coffee beans.
A Couple Cooks with Baileys
2 ounces* espresso, slightly cooled (use decaf if desired)
1 ounces vodka
½ ounce Kahlua (or other coffee liqueur like Tia Maria or Sheridan’s)
½ ounce Baileys Irish cream
Make the espresso in an espresso maker or an Aeropress, or make very strong coffee.
Wet the rim of the cocktail glass. Place the finely ground coffee beans and sugar on a plate, and tilt the outside rim of the glass into the mixture so that it coats the outer rim.
Place the coffee, vodka, Kahlua, and Baileys in a cocktail shaker. Add 2 handfuls ice and shake until cold. Strain into the prepared cocktail glass.
Painkiller
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.
Imbibe
2 oz. navy rum
2 oz. unsweetened pineapple juice
1 oz. coconut cream
1 oz. fresh orange juice
Garnish: fresh nutmeg
Combine ingredients with ice and shake well. Strain into ice-filled glass. Garnish by grating fresh nutmeg over top.
PUNCH
1 1/2 ounces Virgin Islands rum
1 1/2 ounces pineapple juice, fresh
1/2 ounce orange juice, fresh
3/4 ounce cream of coconut
Garnish: freshly grated nutmeg
Add all ingredients to a cocktail shaker.
Do not add ice, but shake well.
Pour into a snifter and top with crushed ice.
Garnish generously with grated nutmeg.
Liquor
2 ounces Pusser’s rum
4 ounces pineapple juice
1 ounce orange juice, freshly squeezed
1 ounce cream of coconut
Add the rum, pineapple juice, orange juice and cream of coconut to a shaker with ice and shake vigorously but briefly to combine.
Strain into a hurricane glass or snifter over crushed ice.
Garnish with freshly grated nutmeg and a pineapple wedge.
Serve with a straw.
A Couple Cooks
2 ½ ounces* aged rum (Pusser’s Rum is traditional)
4 ounces pineapple juice
1 ounce cream of coconut (not coconut cream! here’s why.)
1 ounce orange juice
Place all ingredients in a cocktail shaker and shake with ice.
Stain into an ice-filled highball or hurricane glass. Garnish with fresh grated nutmeg and a cocktail cherry.
Champagne Cocktail
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.
PUNCH
1 sugar cube or 1 barspoon sugar
3 dashes Angostura bitters
Champagne
Add sugar cube or sugar to a flute.
Dash Angostura bitters over sugar to soak.
Slowly top up with Champagne.
Garnish with a long, curly peel of lemon.
EDITOR’S NOTE
A dry sparkling wine like Crémant de Bourgogne is best if you don’t have Champagne on hand. Also: the type of bitters used can dramatically alter the drink. While Angostura is classic, playing around is encouraged. Brad Thomas Parsons, author of Bitters, adds an element of citrus, employing yuzu or Meyer lemon bitters in combination with a dot of Angostura to maintain “that pretty amber hue.”
Liquor
1 sugar cube
2 to 4 dashes Angostura bitters
Champagne (or other sparkling wine), chilled, to top
Place a sugar cube on a bar spoon and douse with the bitters.
Drop the cube into a chilled Champagne flute or similar glass.
Fill the glass with Champagne or other sparkling wine.
Garnish with a lemon twist.
Mr. Boston is basically the same
A Couple Cooks
1 sugar cube
5 dashes Angostura bitters
Squeezed lemon peel
1 glass champagne (10 tablespoons)*
Make the lemon twist garnish, if using.
Add a sugar cube to bottom of a champagne flute**. Add 5 dashes of bitters to the sugar cube. Use a vegetable peeler to peel off a small strip of lemon skin. Squeeze the lemon skin into the flute to release the oils.
Fill the glass with champagne and serve immediately: watch how the sugar cube makes the bubbles sparkle! Garnish with a lemon twist if desired (here’s how to make a lemon twist).
Death in the Afternoon (closest guess of what a “death spasm” from the movie cocktail might have been)
Liquor
1 1/2 ounces absinthe
4 1/2 ounces chilled Champagne
Pour the absinthe into a coupe.
Top slowly with the Champagne.
Punch
1/4 - 1/2 ounce absinthe
sparkling wine (dry)
1 dash simple syrup, optional (1:1, sugar:water)
Add absinthe and and simple syrup (if using) to a flute.
Slowly top with chilled, sparkling wine.
Top slowly with the Champagne.
A Couple Cooks
1 ounce (2 tablespoons) absinthe
1 teaspoon simple syrup
4 ounces (½ cup) Champagne or Prosecco
Pour the absinthe and simple syrup into a cocktail glass. Top it off with the sparkling wine.
Bloody Mary
Imbibe
3 oz. vodka
5 oz. tomato juice
½ oz. fresh lemon Juice
½ oz. Worcestershire
Pinch pepper
Pinch celery salt
Dash hot sauce
Garnish: celery or pickled veggies
Shake ingredients with ice, strain into ice-filled Collins glass and garnish.
Mr. Boston
1 1/2 Ounce(s) Vodka
3 Ounce(s) Tomato Juice
1/4 Ounce(s) Fresh Lime Juice
4 Dash(es) Worcestershire Sauce
2-3 Drop(s) Hot red pepper sauce
Freshly ground black pepper to taste
Roll with ice between both halves of Boston shaker. Strain into ice-filled old-fashioned glass. Garnish with lime and celery. Serve in an Old-Fashioned Glass.
Liquor
Celery salt
1 lemon wedge
1 lime wedge
2 ounces vodka
4 ounces tomato juice
2 teaspoons prepared horseradish
2 dashes Tabasco sauce
2 dashes Worcestershire sauce
1 pinch ground black pepper
1 pinch smoked paprika
Pour some celery salt onto a small plate.
Rub the juicy side of the lemon or lime wedge along the lip of a pint glass.
Roll the outer edge of the glass in celery salt until fully coated, then fill the glass with ice and set aside.
Squeeze the lemon and lime wedges into a shaker and drop them in.
Add the vodka, tomato juice, horseradish, Tabasco, Worcestershire, black pepper, paprika, plus a pinch of celery salt along with ice and shake gently.
Strain into the prepared glass.
Garnish with parsley sprig, 2 speared green olives, a lime wedge and a celery stalk (optional).
A Couple Cooks
2 cups tomato juice, chilled
¼ cup fresh lemon juice
2 teaspoons Worcestershire sauce (vegan as desired)
2 teaspoons prepared horseradish
½ teaspoon Tabasco hot sauce
½ teaspoon celery salt
⅛ teaspoon black pepper
1 cup (8 ounces) vodka, chilled
For the rim: Old Bay seasoning (purchased or homemade) and kosher salt
For the garnish: celery stalk, lemon wedge, olive, cocktail onion (use cocktail picks if desired)
If time allows, chill the tomato juice and vodka. Shake the tomato juice before pouring.
In a large cocktail shaker, combine the tomato juice, lemon juice, Worcestershire sauce, horseradish, Tabasco, celery salt and black pepper. Shake well to combine (without ice). Strain into a quart mason jar or small pitcher.
Optional: If time, chill at least 1 hour or overnight for the best flavor. (Or, make ahead and store up to 1 week.) But you also can serve right away!
To serve, on a plate place a mixture of roughly half kosher salt and half Old Bay seasoning (or celery salt). Cut a notch in a lemon wedge, then run it around the rim of a glass. Dip the edge of the rim into a plate of salt.
To each glass, add 2 ounces (¼ cup) of vodka and ½ cup of Bloody Mary mix and stir gently to combine. Fill the glass with ice and add the garnishes.
The Frozen Throne
2 oz tequila
3/4 oz blue curaçao
3/4 oz lime
3/4 oz pineapple
1/2 oz simple
1 oz heavy cream
Hard shake
Collins over ice
The Alamo
3 dashes of ango
1 dash orange
barspoon of dem
Two barspoons of Aperol or Campari
Two barspoons of Johnny Walker Black
Two ounces reposado tequila
Stir and pour into rocks glass over big rocks. Express orange peel and drop in glass
Friar Tuck No. 2
1 1/2 ounces Frangelico
2 teaspoons brandy
1 ounce lemon juice
1 teaspoon grenadine.
Shake and strain into cocktail glass.
garnish with a maraschino cherry.
Bahama Mama
Joe’s
1 oz dark rum (preferably overproof)
1 oz coconut rum (or regular rum and 1/2 oz of coconut cream)
1/2 oz coffee liquor
1/2 oz lemon juice
1/2 oz lime juice
3 oz pineapple juice
1/2 oz grenadine
shake and strain everything except grenadine into an ice filled wine, hurricane, or big fancy glass. add in the grenadine. let settle. then stir. garnish with fruit.
Used Plantation overproof. Upper level great.
Liquor
1 ounce dark overproof rum
1 ounce coconut-flavored rum
1/2 ounce coffee liqueur (such as Kahlúa or Tia Maria)
3/4 ounce lemon juice, freshly squeezed
2 1/2 ounces pineapple juice
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a Collins or hurricane glass over fresh ice.
Garnish with a skewered brandied cherry and a pineapple wedge.
Mr. Boston
1/2 Ounce(s) Dark rum
1/2 Ounce(s) Coconut liqueur
1/4 Ounce(s) 151-Proof Rum
1/4 Ounce(s) Coffee liqueur
1/2 Ounce(s) Fresh lemon juice
4 Ounce(s) Pineapple Juice
Shake with ice and strain into ice-filled highball glass. Garnish with strawberry or cherry. Serve in a Highball Glass.
Punch
1 ounce Jamaican rum, preferably Plantation Xamayca
3/4 ounce overproof Jamaican rum, preferably Rum-Bar Overproof White Jamaican Rum
1 ounce fresh pineapple juice
1 ounce lemon juice
1/2 ounce coconut syrup (see Editor’s Note)
1/2 ounce pomegranate syrup (see Editor’s Note)
1/4 ounce Curaçao, preferably Pierre Ferrand Dry Curaçao
1/4 ounce banana liqueur, preferably Giffard Banane du Brésil
Combine all ingredients in a mixing tin. Add 5 ice cubes and shake for 5 seconds.
Strain into a Hurricane glass filled with crushed ice.
Garnish with tropical fruit.
Bevvy
1/2 ounce dark rum
1/2 ounce coconut liqueur
1/4 ounce coffee liqueur
1/4 ounce 151 proof rum
Juice of 1/2 lemon
4 ounces pineapple juice
Combine all ingredients in a shaker with ice, and shake until well-chilled.
Strain into a Collins glass over fresh ice.
Garnish with a strawberry or cherry and serve.
A Couple of Cooks
1 ounce dark rum
1 ounces coconut rum
½ ounce lime juice
3 ounces pineapple juice
½ ounce* grenadine syrup
Add ice to a glass (you can also use crushed ice). Pour in the dark rum, coconut rum, lime juice, and pineapple juice, and stir gently. Pour the grenadine into center of the drink and it will sink to the bottom.
B-52
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 (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.
Liquor
1/3 ounce coffee liqueur
1/3 ounce Baileys Irish cream liqueur
1/3 ounce Grand Marnier liqueur
Pour the coffee liqueur into a shot glass.
Slowly layer the Baileys on top of the coffee liqueur and the Grand Marnier on top of the Baileys.
Blue Hawaii and Blue (frozen) Hawaiian
Blue Hawaii
Joe’s
1 oz rum
1 oz vodka
1 oz blue curaçao
2 oz pineapple
1/4 oz lime
1/4 oz lemon
1/2 oz simple
Big fancy cocktail or wine glass. Shake and strain. Ice, preferably crushed, in the glass. Garnish with lemon, lime, and cherry.
Before I finalize my version, I’ll taste and compare these other recipes.
Imbibe
¾ oz. white rum
¾ oz. vodka
¾ oz. blue curaçao
3 oz. fresh pineapple juice
1 oz. fresh sour mix
Combine all the ingredients in a shaker with ice and shake to chill, then strain into a hurricane glass filled with crushed ice. Garnish.
Liquor
3/4 ounce vodka
3/4 ounce light rum
1/2 ounce blue curaçao
3 ounces pineapple juice
1 ounce sweet and sour mix*
Add vodka, light rum, blue curaçao, pineapple juice and sweet-and-sour mix into a shaker with ice and shake until well-chilled. (Or blend all ingredients with ice in a blender.).
Strain into a Hurricane glass over crushed or pebble ice. (Or pour from blender into glass with no ice.)
Garnish with a pineapple wedge and cocktail umbrella.
*Sweet-and-sour mix: Mix 1 part sugar with 1 part water. Add fresh lime juice to taste.
Punch
3/4 ounce white rum
3/4 ounce Senior & Co.’s Blue Curaçao
3/4 ounce Clément Coconut Liqueur
3/4 ounce fresh pineapple juice
Combine all ingredients in a mixing tin and shake with ice for 15 seconds.
Strain into a chilled cocktail glass.
A Couple Cooks
1 ounce* white rum
1 ounce** vodka
¾ ounce blue curacao
2 ounces pineapple juice
½ ounce lime juice (or use 1 ½ ounces homemade sour mix for the lime, lemon and simple syrup)
½ ounce lemon juice
½ ounce simple syrup
Place the rum, vodka, blue curacao, pineapple juice, lime juice, lemon juice and simple syrup in a cocktail shaker. Add 2 handfuls of ice and shake until cold.
Strain the drink into a hurricane glass filled with crushed ice. Garnish with a pineapple wedge and cherry.
Blue Hawaiian
Mr. Boston
1 Ounce(s) Light Rum
1 Ounce(s) Blue curacao
1 Ounce(s) Cream of coconut
2 Ounce(s) Pineapple Juice (difford adds 1/4 oz lime in addition to the pineapple)
Pineapple wedge, maraschino cherry
Combine ingredients with 1 cup crushed ice in blender on high speed or just shake really well. Pour into chilled highball glass. Garnish with pineapple and cherry. Serve in a Highball Glass.
Enzoni
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.
Audrey’s The Grand Del Mar’s Al Capone Holiday Cocktail
Audrey’s Version
Shaken
3 basil leaves
1/2 oz ginger syrup
Barspoon Balsamic vinegar
2 oz Templeton Rye
Club soda
Muddle basil leaves with ginger syrup
Shake everything
Wash glass with ice
Top with club soda
Garnish with basil leaf
This almost exact recipe is online as “The Grand Del Mar’s Al Capone Holiday Cocktail” but Audrey has the small but laudable difference of using ginger syrup and soda instead of ginger beer or ale. One recipe under this name deviates from this recipe a good bit but calls for Templeton Rye by name.
Throw Back Jack (Applejack Old-Fashioned)
Joe’s
2 oz Apple Jack
1/4 oz apple cinnamon cane (so that it’s more like breakfast than regular dem) or maple syrup
2 dashes ango
2 dashes baking spice bitters
1 dash orange bitters
Stir, strain, rocks, big rock, orange peel
Tom’s
2 oz apple brandy
teaspoon maple syrup (or ½ tsp maple and ½ tsp cinnamon syrup)
2 dashes Angostura bitters
1 dash baking spice bitters
orange peel for garnish
In a chilled mixing glass, combine the apple brandy, maple syrup, and bitters. Fill with ice and stir for 18-25 seconds. 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. Add a cinnamon stick, if you like.
Buck’s Fizz (the more champagne forward across the channel royal cousin of the mimosa)
Mr. Boston
2 Ounce(s) Orange Juice
Chilled Champagne
Pour 2 oz. orange juice in a collins glass over two cubes of ice, fill with Chilled Champagne, and stir very gently. Serve in a Collins Glass.
Difford’s Guide
1 3/4 oz champagne in a flute
1 3/4 oz orange juice
Then final 1 3/4 oz champagne
Orange twist garnish
Dirty Banana
2 oz rum (preferably good or aged)
1 oz coffee liqueur
1 oz Gifford banana liquor
2 oz single cream / half n half
1 banana
Blend or shake the hell out of all ingredients preferably with crushed ice. Dirty strain into wine or hurricane type glass with no ice if blended and with some ice if shaken. Garnish with banana chunk.
Fluffy Duck
Difford’s
1 1/2 oz dry gin
1 1/2 oz advocaat liqueur
1 oz triple sec
1 oz orange juice
Top with soda water
Woo Woo
Shooter
Mr Boston
1/2 Ounce(s) Peach schnapps
1/2 Ounce(s) Vodka
1/2 Ounce(s) Cranberry Juice
Shake with ice and strain into chilled shot glass. Serve in a Shot Glass.
Cocktail
Epicurus
1 1/2 ounces peach schnapps
1 1/2 ounces Vodka
3 1/2 ounce cranberry juice
Pour all ingredients into a highball glass over ice cubes, stir, and serve.
Liquor
2 ounces vodka
1 ounce peach schnapps
3 ounces cranberry juice
Garnish: lime wedge
Add all ingredients into a highball glass filled with ice and stir briefly to combine.
Garnish with a lime wedge.
Difford’s uses orange bitters as well
Epicurious
1/2 ounces vodka
1/2 ounce peach schnapps
4 ounces cranberry juice
Pour all the ingredients into a highball glass almost filled with ice cubes. Stir well.
Wiki Waki Woo
Mr. Boston
1/2 Ounce(s) Light Rum
1/2 Ounce(s) 151-Proof Rum
1/2 Ounce(s) Vodka
1/2 Ounce(s) Blanco tequila
1/2 Ounce(s) Triple Sec
1 Ounce(s) Amaretto
1 Ounce(s) Fresh orange juice
1 Ounce(s) Pineapple Juice
1 Ounce(s) Cranberry Juice
Stir all ingredients with ice. Pour, with ice, into hurricane or parfait glass. Add orange and cherry. Serve in a Hurricane Glass.
Anejo Highball
Difford
1 1/2 aged tequila
1/2 orange curaçao or other orange liquor
1/4 oz lime
1 dash angostura
2 oz ginger beer
Half can of ginger beer in glass with some ice. Shake and strain other ingredients. Top with ginger beer. Orange and lime slice garnish.
Appletini
The original
1 1/2 oz vodka
1 1/2 oz sour apple schnapps
1/4 oz lemon
1/4 oz lime
Heavy 1/4 oz simple
Optional 1/2 oz apple juice and if so increase the vodka by 1/2 oz
Shake. Garnish with apple slice
Liquor
1 1/4 ounces vodka
1 ounce Calvados or apple brandy
1 1/4 ounces Granny Smith apple juice
1/4 ounce lemon juice, freshly squeezed
1/4 ounce simple syrup
Add crushed ice into a cocktail glass and set aside to chill.
Add the vodka, Calvados, apple juice, lemon juice and simple syrup into a shaker with ice and shake until well-chilled.
Discard the ice from the cocktail glass and double-strain the mixture into the glass.
Garnish with a skewered brandied cherry and 3 Granny Smith apple slices.
Bevvy
1.5 oz vodka
1 oz sour apple schnapps
1 oz apple juice
Thin apple slice for garnish
Add all ingredients to a cocktail shaker with ice and shake until chilled (or, for a less frothy drink, stir in a mixing glass).
Strain into a chilled Martini glass.
Garnish with an apple slice and serve.
A Couple Cooks
1 ounce sour apple schnapps (like Sour Apple Pucker or other brand)*
1 ounce vodka
1 ounce Triple Sec
½ ounce fresh lemon juice
½ ounce simple syrup
Add the sour apple schnapps, vodka, Triple Sec, lemon juice, and simple syrup to a cocktail shaker. Add a handful of ice and shake until cold.
Strain into a martini glass. Garnish with an apple slice if desired.
Cable Car
Mr. Boston
2 Ounce(s) Spiced rum
3/4 Ounce(s) Triple Sec
3/4 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Simple Syrup
Lemon twist, ground cinnamon
Rim chilled cocktail glass with lemon wedge and cinnamon sugar. Shake remaining ingredients with ice and strain into glass. Add lemon twist and top with a sprinkle of cinnamon. Serve in a Cocktail Glass.
Mr. Boston vs Liquor and Punch
The LP version is very citrusy. But it’s better tasting and balanced than the Mr. Boston. L&P is high level good. Mr. Boston is mid level drinkable.
Liquor
1 1/2 ounces spiced rum
3/4 ounce Marie Brizard orange curaçao
1 ounce lemon juice, freshly squeezed
1/2 ounce simple syrup
Shake, strain, coupe. Garnish with orange spiral and cinnamon and sugar rim
Punch - same as Liquor
Mr. Boston vs Liquor and Punch
The LP version is very citrusy. But it’s better tasting and balanced than the Mr. Boston. L&P is high level good. Mr. Boston is mid level drinkable.
French Martini
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
I tried it with Chambord and raspberry syrup. It’s at least a midlevel fantastic cocktail. If you’re using the right pineapple juice, you will have a lot of nice and pleasant froth. It’s not nearly as tasty or frothy obviously if you omit the syrup, that’s why a previous version wasn’t all that well liked by Marsha. But this is very much what Marissa likes. Raspberry and pineapple.
I tried it with 1/2 creme de cassis. The cassis is too sweet. The flavor profile is more dynamic and interesting than with the Chambord (though the Chambord is not boring!) So if I try the cassis again, I’ll bring the raspberry syrup down to 1/2 oz. Also, blackberry, raspberry, and black currant all complement each other quite well so mixing up the syrups and liqueurs in various ways will be fun to experiment with. What we really need to try is sharing the syrup and/or liqueur load with Campari.
I tried it with 1/2 cassis and 1/2 raspberry. Though still more dynamic, it’s not as tasty as the original raspberry and Chambord split. And I would say the sweetness level is still a bit high. And more than just high, it’s too unchallenged. I could try knocking down either the syrup or the liqueur by a quarter ounce or the Campari option. And once the sweetness problem is resolved, I can throw in some bitters and saline solution.
I tried it with 3/4 cassis and 1/4 raspberry syrup. Clearly not the right direction. The raspberry and pineapple need each other. And I think that not only goes for the raspberry syrup but also the raspberry liqueur, Chambord. It’s just a better fit for this cocktail than is the black currant. But I’ll eventually get to the creme de mure. If we are to split with Campari at all, it should probably be in conjunction with the raspberries.
Because the flavor is all there from the beginning, the only absolutely necessary improvement is taste complexity and sweetness levels. Apart from saline and bitters, the real ticket here might be my raspberry shrub.
Mr. Boston
1 1/2 Ounce(s) Vodka
3/4 Ounce(s) Black raspberry liqueur (like Chambord)
3/4 Ounce(s) Pineapple Juice
Shake with ice and strain
Liquor
2 ounces vodka
1/4 ounce creme de cassis
1 3/4 ounces pineapple juice
Add the vodka, creme de cassis and pineapple juice into a shaker with ice and shake until well-chilled.
Fine-strain into a chilled cocktail glass.
Difford
2 oz vodka
1/2 oz Chambord or other black raspberry liquor
1 1/2 oz pineapple juice
Bevvy
2oz vodka
¼ chambord
1oz pineapple juice
A Couple Cooks
2 ounces (4 tablespoons) vodka
1 ounce (2 tablespoons) pineapple juice
½ ounce (1 tablespoon) Chambord or other raspberry liqueur
Add the vodka, pineapple juice, and Chambord to a cocktail shaker. Fill it with ice and shake it until cold.
Strain into a cocktail glass. If desired, garnish with a raspberry.
Jasmine
Difford
1 1/2 oz gin
1/2 oz Campari
1/4 oz triple sec
3/4 oz lemon juice
1 barspoon simple
Shake. Coupe. Lemon twist.
Delicious but so tart!! Too tart to be a great cocktail and turning the Campari down by a quarter ounce as the other recipes say wouldn’t fix that problem. It is however on the upper end of good and perfect for anyone who is begging for something super tart and sour and a little bitter to boot.
Liquor
1 1/2 ounces gin
1/4 ounce Campari
1/4 ounce orange liqueur
3/4 ounce lemon juice, freshly squeezed
Add the gin, Campari, orange liqueur and lemon juice into a shaker with ice, and shake until well-chilled.
Strain into a chilled cocktail glass.
Garnish with a lemon twist.
Punch
1 1/2 ounces gin
3/4 ounce fresh lemon juice
1/4 ounce Cointreau
1/4 ounce Campari
Garnish: lemon twist
Combine all the ingredients except the lemon twist in a cocktail shaker three-quarters filled with ice.
Shake until chilled.
Strain into a chilled cocktail glass.
Garnish with the lemon twist.
Imbibe
1½ OZ. GIN
¾ OZ. FRESH LEMON JUICE
¼ OZ. CAMPARI
¼ OZ. COINTREAU
GARNISH:
LEMON TWIST
Combine ingredients in a shaker with ice and shake to chill. Strain into a chilled glass and garnish.
Raspberry Collins
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.
Liquor
2 ounces gin
1 oz lemon
1/4 oz simple
2 raspberries
Club soda, chilled, to top
In a highball glass, muddle the raspberries and simple syrup.
Add the gin and lemon juice, and stir to combine.
Fill with ice and top with the club soda.
Garnish with two raspberries, a lemon wheel and a mint sprig.
Imbibe
1 1/4 oz. NOLET’S Silver dry gin
1/2 oz. simple syrup
1/2 oz. fresh lemon juice
3 fresh raspberries
Club soda
Combine all ingredients, except club soda and shake with ice cubes. Strain into an ice-filled Collins glass and garnish.
Tommy’s Margarita
Tom Macy
2 oz blanco tequila
¾ oz fresh lime juice
heavy ½ oz light agave syrup
Liquor
2 ounces blanco tequila
1 ounce lime juice, freshly squeezed
1/2 ounce agave nectar
Rim a rocks glass with salt and set it aside.
Add the tequila, lime juice and agave nectar to a shaker with ice and shake until well-chilled.
Strain over fresh ice into the prepared glass.
Punch ditto
Imbibe
2 OZ. TEQUILA (BLANCO OR REPOSADO)
3/4 OZ. FRESH LIME JUICE
3/4 OZ. AGAVE SYRUP
GARNISH:
LIME WEDGE
Combine all of the ingredients in a shaker and fill with ice. Shake to chill, strain into an ice-filled rocks glass, then garnish.
Optional: Before preparing the drink, moisten the rim of the glass with a lime wedge and dip in kosher salt.
Watermelon Martini
Difford
1 3/4 oz vodka
1 oz watermelon liqueur
Heavy 1/4 oz Extra Dry Vermouth
Stir and strain
A Couple Cooks
½ cup chopped watermelon (or ¼ cup watermelon juice)
2 large mint leaves
1 ounce (2 tablespoons) vodka
½ ounce (1 tablespoon) Cointreau
½ ounce (1 tablespoon) lime juice
1 teaspoon simple syrup
Chop the watermelon. Add the melon and mint to a cocktail shaker. Muddle (gently mash) them with a cocktail muddler or wooden spoon to release the juices. (If you’re using watermelon juice, simply muddle the mint first.)
Add the vodka, Cointreau, lime juice and simple syrup. Fill with ice and shake until cold.
Strain the drink into a cocktail glass. Garnish with a small watermelon wedge, if desired.
Bellini
Joe’s
1 oz peach schnapps
Barspoon of maraschino liqueur
1/4 oz lemon
Prosecco to top
Champagne flute. Maraschino cherry and lemon.
Mr Boston
1 Ounce(s) Peach puree, preferably white peach or peach schnapps
5 Ounce(s) Chilled prosecco
Pour puree into chilled Champagne flute. Carefully fill glass with prosecco (watch out for foaming). Serve in a Champagne Flute.
Liquor
1 1/2 ounces fresh white peach purée
Prosecco, chilled, to top
Add the peach purée to a Champagne flute or similar glass.
Fill with the prosecco.
Garnish with a peach slice.
Epicurus
3 fluid ounces pureed peaches
brut Champagne
1 dash lemon juice
1 dash maraschino liqueur to taste
Puree ripe peaches in a blender and spoon into a large, chilled champagne flute.
Sprinkle with lemon juice and sweeten with maraschino liqueur.
Fill with ice cold champagne.
A Couple Cooks
3 large ripe peaches or 1 pound frozen peaches (makes enough for 6 drinks or 1 bottle of Prosecco)*
For each bellini
2 ounces (¼ cup) peach puree
4 ounces (½ cup) Prosecco (6 servings in bottle)
For the garnish: peach slice (optional)
Make the peach puree: If using fresh peaches, peel them according to How to Peel Peaches. Then slice them in half and and use your fingers to pull out the pits. Puree the peaches in a food processor or blender until a smooth puree forms. Taste and if your peaches aren’t perfectly ripe and sweet, add a little sugar, honey or maple syrup, then blend again. Refrigerate for up to 1 week, or freeze for longer storage.
To make a bellini: Add the peach puree to a champagne flute or glass. Add a splash of Prosecco and stir gently to combine. Then add the remaining Prosecco. Garnish with a peach slice.
Autumn Whiskey Sour
Tom
2 oz bourbon or rye whiskey
¾ lemon juice
¾ oz cinnamon honey syrup* (or just cinnamon syrup)
dash Angostura bitters - optional
dash orange bitters - optional
orange peel
Express and garnish with the orange peel.
Bensonhurst
Tom
2 ½ oz rye whiskey
1 oz dry vermouth
¼ oz Luxardo maraschino
1 barspoon Cynar
No Garnish
Tom vs Punch. This is one of those rare instances in which both Tom’s increase of the rye by 1/2 an ounce comes through for him and in which the maraschino compliments rather than distracts or detracts from the drink. Even though Tom’s has more maraschino, the increase of the rye balances it out and the maraschino vice versa balances the rye and cuts its bite. The Punch version is just slightly on the funky side where the maraschino and maybe the cynar are running a little too free despite their low quantities. Punch is a mid range great cocktail. Tom’s is a low end fantastic cocktail for what it is, a rye cocktail.
Punch
2 ounces rye whiskey, preferably Rittenhouse
1 ounce dry vermouth, preferably Dolin
2 teaspoons maraschino liqueur, preferably Luxardo
1 teaspoon Cynar
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into a Nick & Nora glass.
Tom vs Punch. This is one of those rare instances in which both Tom’s increase of the rye by 1/2 an ounce comes through for him and in which the maraschino compliments rather than distracts or detracts from the drink. Even though Tom’s has more maraschino, the increase of the rye balances it out and the maraschino vice versa balances the rye and cuts its bite. The Punch version is just slightly on the funky side where the maraschino and maybe the cynar are running a little too free despite their low quantities. Punch is a mid range great cocktail. Tom’s is a low end fantastic cocktail for what it is, a rye cocktail.
Mr. Boston
2 Ounce(s) Straight rye whiskey
1 Ounce(s) Dry Vermouth
1/4 Ounce(s) Maraschino liqueur
1 Splash Cynar
Swirl Cynar in chilled cocktail glass to coat inside; discard excess Cynar. Stir remaining ingredients with ice and strain into glass. Serve in a Cocktail Glass.
Bitter French
Joe’s
1 oz gin
1/2 oz Campari
½ oz lemon juice
½ oz simple syrup
3-4 oz chilled Brut Champagne or other dry sparkling wine.
Ango and orange bitters optional
lemon peel for garnish
Tom
1 oz gin
1/4 oz Campari
½ oz lemon juice
½ oz simple syrup
3-4 oz chilled Brut Champagne or other dry sparkling wine.
Ango and orange bitters optional
lemon peel for garnish
Carnegie
Tom
2 oz gin
¾ oz Cocchi Americano or Lillet Blanc
½ oz fino sherry
½ teaspoon orange liqueur
Stir and serve straight up. Garnish with a lemon peel.
Claridge
Tom
2 oz dry gin
1 oz dry vermouth
¼ oz Cointreau - or another high quality orange liqueur
¼ oz apricot liqueur - Giffard, Merlet and Rothman and Winter all make great ones.
lemon peel for garnish
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 an expressed lemon peel.
This is a good cocktail but on the lower end of a good cocktail. Still, I prefer this to a classic gin martini. I probably prefer the perfect martini and even more prefer the fourth degree. Macy’s theme is always the same. He wants to use all other ingredients to amplify the primary ingredient. His recipes are almost always oriented around that principle. it is not necessarily the truth of the cocktail or the objective quality of the cocktail as a whole he is interested in but rather in something inside the cocktail. And that is so Virgo.
Mr. Boston
1 Ounce(s) Gin
3/4 Ounce(s) Dry Vermouth
1/2 Ounce(s) Apricot-Flavored Brandy
1/4 Ounce(s) Triple Sec
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Much less like a martini than Tom’s version. This is tastier especially if you like apricot but if you do not like apricot, it might make you sick. I prefer Tom’s version. This version is barely drinkable.  if you don’t like gin or apricot brandy or orange liqueur by themselves, good luck with this cocktail.
Carroll Gardens
Tom
2 oz rye whiskey
½ oz Punt e Mes - see note under The Slope cocktail.
½ oz Nardini Amaro
scant teaspoon Maraschino
Stir and strain into a coupe
Garnish: Expressed and discarded lemon twist
Champagne Julep
Tom
3 oz (or so) Champagne or dry sparkling wine
½ oz cognac - preferably higher proof
¾ oz simple syrup
10-12 mint leaves - no stems
In a highball or collins glass, muddle the mint leaves with the simple syrup. Add the cognac and fill halfway with crushed ice, or the smallest ice cubes you have. Slowly pour the Champagne so that it doesn’t foam up too much - though it will some.
To mix, plunge a barspoon to the bottom of the glass once or twice while twisting it. Be careful not to agitate too much or you’ll lose the bubbles. Top off with more crushed ice and maybe a splash more of Champagne. Garnish with mint sprigs and any fresh fruit you have on hand.
Imbibe
4-6 OZ. CHILLED CHAMPAGNE OR OTHER SPARKLING WINE
½ OZ. BRANDY (OPTIONAL)
½ OZ. SIMPLE SYRUP (1:1)
10-12 FRESH MINT LEAVES
GARNISH:
FRESH BERRIES, MINT SPRIGS, ORANGE SLICES, OR PINEAPPLE SPEARS
In a julep cup, lightly muddle the mint with the simple syrup. Fill the cup ¾ full with crushed ice, then slowly add the brandy (if using) and chilled sparkling wine, lightly stirring to combine but taking care not to make the drink foam and spill. Add more crushed ice to fill the cup, top with more sparkling wine, then garnish.
Punch
1/2 ounce cognac
3 ounces champagne or other dry, sparkling wine
1/2 ounce simple syrup or one sugar cube
1 dash Angostura bitters
6-7 mint leaves
In a julep tin or rocks glass, add mint leaves and simple syrup (or sugar cube and a splash of water). Gently press mint leaves with a muddler to release oils.
Add cognac, champagne, bitters and crushed ice and stir gently.
Top with more crushed ice to mound.
Garnish with a mint bouquet and lemon peel.
 Champagne Sidecar
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.
Champs Élysées
Tom
2 oz cognac
¾ oz lemon juice (try with lime or a split)
½ oz green Chartreuse (or ¼ oz each of green & yellow Chartreuse)
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.
Tom vs Imbibe. Heather says, “bubble gum?” haha. It’s been a rough night for Heather. Tom’s is more balanced. The extra flavor doesn’t come through in a bad way. Tom’s is a low range fantastic cocktail. but im thinking about making it high level great and the Pisco version low level fantastic.
Mr. Boston
1 Ounce(s) Brandy
1/2 Ounce(s) Yellow Chartreuse
1/2 Ounce(s) Fresh lemon juice
1 Teaspoon(s) Simple Syrup
1 Dash(es) Angostura Bitters
Shake with ice and strain into chilled cocktail glass.
Mr. Boston vs Imbibe. Imbibe has a bit more gravitas and flavor. Mr. Boston is lighter and a bit easier to drink. It just falls a wee bit flat. Tom’s may have the most flavor of all whilst keeping the balance but I haven’t done that yet. Mr. Boston is a low level great cocktail and Imbibe’s is a low level fantastic cocktail worthy of being on the original Marilou menu.
Imbibe
1½ OZ. COGNAC
¾ OZ. FRESH LEMON JUICE
½ OZ. SIMPLE SYRUP (1:1)
¼ OZ. GREEN CHARTREUSE
2 DASHES ANGOSTURA BITTERS
GARNISH:
LEMON TWIST
Add all of the ingredients to a shaker. Add ice and shake to chill. Fine strain into a chilled glass, then garnish.
Mr. Boston vs Imbibe. Imbibe has a bit more gravitas and flavor. Mr. Boston is lighter and a bit easier to drink. It just falls a wee bit flat. Tom’s may have the most flavor of all whilst keeping the balance but I haven’t done that yet. Mr. Boston is a low level great cocktail and Imbibe’s is a low level fantastic cocktail worthy of being on the original Marilou menu.
Death & Co.
2 oz Pierre Ferrand Ambre Cognac
1/2 oz Green Chartreuse
3/4 oz lemon juice
1/2 oz cane sugar syrup
1 dash angostura bitters
Shake, strain, coupe, lemon twist garnish.
Chartreuse Smash
Tom
1½ oz bourbon
¾ oz Green Chartreuse, plus about teaspoon for floating.
½ oz simple syrup
half a lemon quartered
8-10 mint leaves
Prepare as above, and float a teaspoon or so for Green Chartreuse.
Hmmm. I did a rye and a bourbon version. The bourbon version is more complex and not overly sweet. Maybe a split would be ideal. The rye is more balanced but also more one dimensional. The lemon oils and juice really really come through. I find the rye more drinkable. But both are amazing. Both are mid level fantastic cocktails.
Christmas Sangria
Tom
Single serving
3 oz Red wine - ideally a fuller-bodied like Cab or Malbec
1 oz Reposado tequila
1/2 oz St. Germain
3/4 oz orange juice
1/2 oz cinnamon syrup
1/4 oz lemon juice
A few cubes of ice
Combine all ingredients. Add chopped fruit of your choice, apples, pears, and orange slices work well. Add the ice a few minutes before serving.
Garnish with 1 long grapefruit peel, expressing some of the oils before dropping in, and grated nutmeg.
Ladle/pour into glasses over ice.
If you can, garnishing each glass with an additional grapefruit peel, cinnamon stick, or rosemary sprig is a nice touch.
Punch bowl
1 bottle Red wine - ideally a fuller-bodied like Cab or Malbec
8 oz Reposado tequila
6 oz orange juice
4 oz cinnamon syrup
4 oz St. Germain
2 oz lemon juice
2 cups ice
Combine all ingredients in a pitcher or punch bowl. Add chopped fruit of your choice, apples, pears, and orange slices work well. Add the ice a few minutes before serving.
Garnish with 1 long grapefruit peel, expressing some of the oils before dropping in, and grated nutmeg.
Ladle/pour into glasses over ice.
If you can, garnishing each glass with an additional grapefruit peel, cinnamon stick, or rosemary sprig is a nice touch.
Clever Girl
Joe’s
1 1/2 oz gin
3 lemon wedges
heavy 1/2 oz vanilla syrup
heavy 1/2 oz raspberry syrup
heavy 1/2 oz blackberry syrup
3 dashes baking spice bitters
2-3 oz of Champagne
Muddle the lemon wedges in the syrups. Add the gin, fill with ice, shake and fine strain into a Champagne flute or coupe glass. Top with sparkling wine and garnish with the remaining berries.
Tom
1 oz gin
¾ oz simple syrup or vanilla syrup
2 lemon wedges
2 raspberries
2 blackberries
dash baking spice bitters
2-3 oz Champagne or sparkling wine
additional raspberry and blackberry for garnish
In a shaker, muddle the lemon wedges and berries with the simple syrup. Add the gin, fill with ice, shake and fine strain into a Champagne flute or coupe glass. Top with sparkling wine and garnish with the remaining berries.
Constant Gardener
Tom
2 oz white rum
¾ oz lime juice
¾ oz peach liqueur
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.
Diamondback
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.
high level good
lemon bitters gives it a little lift
Death & Co.
2 oz rittenhouse 100 rye
1/2 oz laird’s bonded apple brandy
1/2 oz yellow chartreuse
stir. strain into a nick & nora.
Basically the same recipe as Tom’s.
Daiquiris #2, 3 (Frozen Hemingway), Papa Doble, and 4 (La Floridita Daiquiri)
2
Tom
2 oz rum
1/4 oz Cointreau or a Curaçao
3/4 oz lime
3/4 oz simple
1/4 oz orange juice
A Modern Hemingway but with 3/4 simple added and blended with ice then served on crushed ice (the Papa Doble was to omit the sugar, leave the maraschino the same, triple the grapefruit juice, and double the lime and rum. This was also frozen.)
Tom’s preferred recipe for it,
2 oz white rum
½ oz lime
½ oz grapefruit (if you remove the grapefruit but still blend it, it is a Frozen #4. The unfrozen number four has a slightly different recipe. See below)
½ oz maraschino
½ oz simple syrup
Combine in a blender and add about 1½ cups of ice.
Blend on high for 8-10 seconds until the consistency is smooth.
Pour into the vessel of your choosing. Serve with a wide straw.
A classic Daiquiri with the addition of a a barspoon or 1/4 oz maraschino, or the recipe for a # 3 minus the grapefruit juice, blended with ice then served on crushed ice.
Tom’s exact formula for a non-frozen version of this:
2 oz white rum
¾ oz lime juice
¾ oz simple syrup
1 teaspoon maraschino
Combine all ingredients in a shaker, fill with ice. Shake for 8-10 seconds and strain into a chilled fine strain (optional) coupe glass. No garnish necessary.
Fourth Degree
Punch
1 ounce gin
1 ounce dry vermouth
1 ounce sweet vermouth
5 dashes absinthe
Combine all ingredients in a mixing glass with ice and stir until chilled.
Strain into a chilled cocktail glass.
Ok. The traditional equal proportions turned what was a barely drinkable cocktail with Tom’s recipe into a good cocktail. Barely good but still good. In Tom’s version, the absinthe was teaming up with the gin to bully the vermouth and it wasn’t pretty or tasty. Also, I prefer the balance and absinthe’s noise cancelation of the Fourth Degree to the gin and orange forwardness of the Perfect Martini. The Fourth Degree wins that particular Martini battle.
Tom
2½ oz gin
½ oz sweet vermouth
½ oz dry vermouth
2-3 dashes absinthe
Stir and serve straight up. Garnish with a lemon peel.
It’s ok I guess. Not really. If you like licorice, you will probably prefer this to either a classic martini or a perfect martini. As for me, I prefer the perfect martini. I also probably prefer the punch recipe’s version with less gin and more equal proportions. It is drinkable though. 
Mr. Boston
1/3 French Vermouth
1/3 Old Mr. Boston Dry Gin
1/3 Italian Vermouth
4 Dash(es) Absinthe
Shake well with cracked ice and strain into 3 oz. Cocktail glass. Serve with a Cherry. Serve in a Cocktail Glass.
Frozen Daiquiri
Tom
2 oz white rum - chilled in the freezer, if possible
scant 1 oz lime juice (say, ⅞ oz)
1½ oz simple syrup
lime disc with some flesh on it (optional)
small pinch salt (optional)
1½ cups ice
Combine everything in a blender, except the lime disc. Blend for 8-10 seconds and pour into the drinking vessel of your choice. Express the oils and juice from the disc. Briefly stir to integrate, and serve with a straw.
Georgia Julep
Mr. Boston
2 Mint sprigs
1/4 Ounce(s) Simple Syrup
1 1/2 Ounce(s) Brandy
1 Ounce(s) Peach-flavored brandy
mint sprigs
Muddle mint and syrup in Collins glass. Fill with ice. Add brandy and peach-flavored brandy. Stir and garnish with additional mint. Serve in a Collins Glass.
Mr. Boston vs Tom. Tom’s is better balanced, Mr. Boston is just too much sweet even granted the sweeter spirit. Too much peach liqueur. I’d adjust that. Once adjusted, I’d prefer the Mr. Boston version every time. For a bourbon or brandy drinker respectively, Tom’s is a mid level great cocktail. Mr. Boston is a mid level good.
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.
Mr. Boston vs Tom. Tom’s is better balanced, Mr. Boston is just too much sweet even granted the sweeter spirit. Too much peach liqueur. I’d adjust that. Once adjusted, I’d prefer the Mr. Boston version every time. For a bourbon or brandy drinker respectively, Tom’s is a mid level great cocktail. Mr. Boston is a mid level good.
Georgia Smash
Tom
2 oz bourbon
½ oz peach liqueur
½ oz simple syrup
half a lemon quartered
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.
Gin Gin Mule
Tom
2 oz gin
1 oz ginger syrup
¾ oz fresh lime juice
8-10 mint leaves
soda water
mint sprig and lime wheel for garnish (optional)
In a shaker, muddle the mint in ginger syrup, add remaining ingredients except for soda water, fill with ice, shake and strain into a highball glass or copper mug over fresh ice. Top with 1-2 ounces of soda water. Garnish with a mint sprig and lime wheel.
Ginger Smash
Tom
2 oz bourbon
¾ oz ginger syrup
half a lemon quartered
8-10 mint leaves
In a shaker, muddle the lemon and mint in the ginger syrup. Be sure to hit each lemon piece at least once (but don’t over-muddle, of course). Add the bourbon, 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.
Gold Rush
Tom
2 oz bourbon whiskey
¾ oz lemon juice
¾ oz honey syrup or split with ginger syrup
Shake, on the rocks
Mr. Boston
2 Ounce(s) Bourbon whiskey
3/4 Ounce(s) Fresh lemon juice
1 Ounce(s) Honey Syrup
Shake and strain into ice-filled old-fashioned glass. Serve in an Old-Fashioned Glass.
Punch
2 ounces bourbon, preferably Elijah Craig Kentucky Straight Bourbon
3/4 ounce lemon juice
3/4 ounce honey syrup (3:1, honey:sugar)
Combine all ingredients in a mixing tin and shake with ice.
Strain into a rocks glass over a large ice cube.
Imbibe
2 OZ. BOURBON
¾ OZ. FRESH LEMON JUICE
¾ OZ. RICH HONEY SYRUP
Combine all the ingredients in a shaker filled with ice and shake until chilled, about 15 seconds. Strain into a rocks glass over one large cube of ice.
Rich Honey Syrup: Heat 1 cup of honey and ⅓ cup water in a saucepan over medium heat, stirring occasionally, until the ingredients have integrated. Remove from the heat, let cool, then refrigerate. Stored in a tightly sealed container, the syrup keeps for 1 week.
Liquor
2 ounces bourbon
1 ounce honey syrup
3/4 ounce lemon juice, freshly squeezed
Add the bourbon, honey syrup and lemon juice into a shaker with ice and shake until well-chilled.
Strain into a chilled rocks glass over one large ice cube.
Garnish with a lemon twist.
A Couple Cooks
2 ounces (4 tablespoons) bourbon
1 ounce (2 tablespoons) fresh lemon juice
¾ ounce (1 ½ tablespoons) honey syrup
Add the bourbon, lemon juice, and honey syrup to a cocktail shaker. Fill with a handful of ice and shake until very cold.
Strain the drink into a lowball or Old Fashioned glass. Serve with ice and a lemon wedge.
Green Giant
Tom
2 oz Hayman’s Old Tom gin (or substitute London dry)
¾ oz fresh lemon juice
¾ oz simple syrup (1 oz if using London dry gin)
½ oz dry vermouth
6 sugar snap peas (2 for garnish)
10-12 Tarragon leaves
In a shaker, muddle 4 of the sugar snap peas and tarragon leaves in the simple syrup. Add the remaining ingredients. Fill with ice, shake and strain into a chilled rocks glass over crushed, or cracked ice. Garnish with the two remaining snap peas.
Green Point / Greenpoint
Tom
2 ½ 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
Mr. Boston
2 Ounce(s) Straight rye whiskey
1/2 Ounce(s) Yellow Chartreuse
1/2 Ounce(s) Sweet Vermouth
1 Dash(es) Angostura Bitters
1 Dash(es) Orange Bitters
Stir with ice and strain into chilled cocktail glass. Add lemon twist.
Punch
2 ounces rye whiskey
½ ounce sweet vermouth
½ ounce yellow Chartreuse
1 dash Angostura bitters
1 dash orange bitters
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into a coupe.
Garnish with a lemon twist.
Liquor
2 ounces rye whiskey
1/2 ounce yellow Chartreuse
1/2 ounce sweet vermouth
1 dash Angostura bitters
1 dash orange bitters
Add the rye whiskey, yellow Chartreuse, sweet vermouth and both bitters into a mixing glass with ice and stir until well-chilled.
Strain into a coupe or cocktail glass.
Garnish with a lemon twist.
Harvest Sour
Tom
2 oz bourbon
¾ oz lemon juice
¾ oz cinnamon maple syrup
2 dashes Angostura bitters
Combine all ingredients in a shaker, fill with ice. Shake and strain into a rocks glass over fresh ice. Garnish with anything festive, an apple slice(s), cinnamon stick, and orange peel are nice.
Hearst
Tom
2 oz gin
1 oz sweet vermouth
1 dash Angostura bitters
1 dash orange bitters
Stir and serve straight up. Garnish with a lemon peel.
This is a purer version of the old martini than even the Martinez. The angostura and sweet vermouth push this higher in rank above the perfect Martini. It is not a great cocktail nor a very good cocktail. It is simply a good cocktail on the lower end of good close in rank to a perfect martini. 
Holly & The Ivy / Molly and Her Ivysaur
Tom
Single Cocktail Version
2 oz cranberry-infused gin or gin plus 1/2 oz cranberry (5 thin slices of muddled cucumber for the Ivysaur)
1 oz lemon juice
¼ oz Cointreau (or ancho reyes verde for the Ivysaur)
½ oz simple syrup
4 dashes baking spice bitters (optional) (celery bitters for the Ivysaur)
1 long orange peel and seasonal fruit for garnish (cucumber for Ivysaur)
Shake hard, wine glass, top with 6 oz of champagne or rose, stir, express the oils from the orange peel and add any additional garnish.
So I tried the Ivysaur with Cointreau with the only difference being two different gins, Beefeater vs. Plymouth. This is a respectable cocktail without the champagne. Not sure if I like it more with or without the champagne. I don’t mind the extra bite from the Beefeater. It complements everything else in the cocktail. The Plymouth for once is just too boring for me. Beefeater wins. Next time I’ll try it with the Verde. I’ll say the Beefeater version is low level great. The Old Tom version is high level good.
Punch Bowl Version
1 cup cranberry-infused gin
½ cup lemon juice
¼ cup Cointreau
½ cup simple syrup
4 dashes baking spice bitters (optional)
¾ cup water
1 cup ice or 1 large punch cube.
1 bottle of dry sparkling wine or rosé, or to taste
1 long orange peel and seasonal fruit for garnish
Combine infused gin, Cointreau, lemon, simple syrup, bitters, water and ice in a pitcher or punch bowl or pitcher.
Add sparkling wine, briefly stir, express the oils from the orange peel and add any additional garnish.
Ladle/pour into wine glasses or punch cups, over ice if you like.
Improved Whiskey Cocktail
Tom
2 oz rye whiskey
½ teaspoon simple syrup
½ teaspoon Maraschino
3 dashes Angostura bitters
⅛ teaspoon absinthe - about 2 small dashes
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. Garnish with an expressed lemon peel (orange is nice too).
I think I prefer an Old Fashioned. I prefer demerara or other sugars to the maraschino and I’m not sure what the absinthe is doing. I’m sure it appeals to someone but not really to me. It’s a low level good cocktail.
Punch
2 ounces bourbon or rye
1 sugar cube (see Editor’s Note below)
1 bar spoon maraschino liqueur
1 dash Angostura bitters
1 dash Peychaud’s bitters
1 dash absinthe
In a rocks glass, muddle sugar cube (or sugar or simple syrup) with maraschino, bitters and absinthe.
Add whiskey and stir.
Add ice (preferably a large cube) and stir until well chilled.
Garnish with a lemon or orange peel.
Spicy Margarita / Siriusgarita (play on the 90s stargarita because this is a spicy stargarita and Sirius is a blue hot star)
Joe’s
2 oz tequila (preferrably jalapeño-infused and, if so, decrease the coins by half)
1/2-3/4 oz blue curaçao (experiment with amount for the blue color)
1/4-1/2 oz Campari (experiment with amount)
3/4 oz lime
1/2 oz pineapple juice
1/2 oz ginger syrup
1/2 oz agave
5-8 slices of jalapeño or 3-5 slices of Serrano
5 fresh cucumber slices
Muddle cucumber and pepper slices in ginger syrup. Add everything else. Shake and strain into salted double rocks or highball glass over rocks. Garnish with jalapeño, lime, and cucumber coins.
Tom
2 oz jalapeño-infused tequila (or red chili pepper-infused tequila)
1 oz Cointreau
¾ oz lime juice
½ oz simple syrup or ginger syrup
(If muddling, use 5-7 slices of jalapeño or 3-4 slices of Serrano and after muddling, combine all ingredients in a shaker and let the peppers sit for a minute to better extract the heat), fill with ice. Shake for 8-10 seconds and strain into a rocks glass over fresh ice that has been rimmed with salt (optional), or serve straight up if you prefer. Garnish with a lime wheel or jalapeño slice, if you like.
Imbibe
2 oz. blanco tequila
½ oz. triple sec
½ oz. fresh lime juice
¾ oz. agave syrup (1:1)
3 fresh jalapeño wheels
3 fresh cucumber wheels
In a shaker, muddle the jalapeño and cucumber. Add the other ingredients and shake with ice. Strain into an ice-filled glass; garnish.
A Couple Cooks No.1
1 ½ ounces tequila blanco or reposado*
1 ounce Cointreau
¾ ounce fresh lime juice
3 to 4 jalapeño pepper slices
Kosher salt or flaky sea salt, for the rim
Slice the jalapeño pepper into 3 to 4 thin slices.
Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of flaky sea salt (or for a festive look, use our Margarita Salt).
Place all ingredients in a cocktail shaker with 4 ice cubes and shake until cold. (At this point you can take a taste and adjust the spice level if you’d like.)
Strain the margarita into the glass with the salted rim. Fill the glass with ice and serve.
A Couple Cooks No.2
1 ½ ounces tequila blanco or reposado
¾ ounce Cointreau
¾ ounce fresh lime juice
2 ounces pineapple juice
3 to 4 jalapeño pepper slices*
Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of salt (or for a festive look, use Margarita Salt).
Slice the jalapeño pepper into 3 to 4 thin slices for a medium spicy drink.
Place the jalapeño slices, tequila, pineapple juice, Cointreau and lime juice in a cocktail shaker and fill it with ice. Shake until cold. Strain the margarita into the glass with the salted rim. Fill the glass with ice and serve.
A Couple Cooks No.3
6 slices cucumber, cut 1/8″ thick, plus more for garnish
3 to 4 jalapeño pepper slices
2 ounces* tequila
1 ounce triple sec (or Cointreau)
1 ounce lime juice
Ice, for serving (try clear ice)
Instructions
Rub the rim of a lowball glass with a cucumber slice. Dip the edge of the rim into a plate of salt (or for a festive look, use Margarita Salt).
Slice the jalapeño pepper into 3 to 4 thin slices. If you prefer a more subtle heat, remove the seeds.* (Wash your hands well afterward.)
Add the cucumber and jalapeno slices to a cocktail shaker and muddle them (gently mash) to release the juice.
Add the tequila, triple sec and lime juice and fill the shaker with 4 ice cubes. Shake for 15 seconds until cold.
Strain into the prepared glass, and fill it with ice. Garnish with cucumber slices.
Jersey Julep
Tom
2½ oz apple brandy - preferably Laird’s 100 proof
½ oz maple syrup
10-12 mint leaves
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.
La Vie en Rose
Tom
1 ½ oz Lillet Rose
½ oz gin
½ oz grapefruit juice
¼ oz simple syrup
¾ teaspoon Campari
3-4 oz Rose Champagne or other dry rose sparkling wine
grapefruit peel for garnish
Combine all ingredients, in a shaker, except the Champagne. Fill with ice, shake for 6-8 seconds, and strain into a champagne flute. Top with the Champagne. Express the oils of the grapefruit peel and garnish.
Latin Quarter
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.
Little Italy
Tom
2 ½ oz rye whiskey
¾ oz sweet vermouth
½ oz Cynar - it’s ever better, and boozier, with Cynar 70
2 dashes Angostura bitters
Stir and serve straight up
Garnish with 2 cherries
Imbibe and Punch vs Tom. Imbibe and Punch win the day. The extra stuff from Tom just makes it harsher and more difficult to drink, less balanced. Tom’s is a very good cocktail. Imbibe’s and Punch’s is a low level great cocktail.
Punch
2 ounces rye whiskey, preferably Rittenhouse 100 proof
1/2 ounce Cynar
3/4 ounce sweet vermouth, preferably Martini & Rossi Rosso
Combine all ingredients in a mixing glass filled with ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with Luxardo cherries on a skewer.
Imbibe and Punch vs Tom. Imbibe and Punch win the day. The extra stuff from Tom just makes it harsher and more difficult to drink, less balanced. Tom’s is a very good cocktail. Imbibe’s and Punch’s is a low level great cocktail.
Imbibe
This cocktail is New York all the way. It’s the perfect expression of the neighborhood that Pegu Club’s Audrey Saunders named it for, with the American brawn of rye whiskey and the richness of Italian ingredients. Don’t be shy about using cherries with a ittle extra syrup—it dribbles into the glass and creates a port-like undertone.
2 oz. rye whiskey
1/2 oz. Cynar
3/4 oz. sweet vermouth
Garnish: 2 Luxardo cherries, skewered
Stir ingredients with ice in a mixing tin/glass and strain into a chilled cocktail glass. Garnish.
Audrey Saunders, Pegu Club, New York City
Imbibe and Punch vs Tom. Imbibe and Punch win the day. The extra stuff from Tom just makes it harsher and more difficult to drink, less balanced. Tom’s is a very good cocktail. Imbibe’s and Punch’s is a low level great cocktail.
Lucien Gaudin
Tom
2 oz Plymouth Gin
½ oz dry vermouth
½ oz Cointreau
½ oz Campari
orange peel - for garnish
Death & Co. vs Tom except I used Beefeater instead of Tanqueray with the D&C recipe. I thought I would hate the Beefeater more than I did but the bite actually complimented the drink. Tom’s is low level fantastic or high level great and D&C is low to mid level great. The Plymouth Gin is just so much smoother. And even though the Beefeater version is less gin, the other flavors come through more with the Plymouth Gin which was the basic logic behind cutting the gin down so much with the Imbibe version. So we could play with those proportions a bit.
Imbibe
1 OZ. LONDON DRY GIN
½ OZ. CAMPARI
½ OZ. COINTREAU
½ OZ. DRY VERMOUTH
GARNISH:
ORANGE TWIST
Combine all of the ingredients in a mixing glass with ice and stir to chill. Strain into a chilled glass and garnish.
I tried 2 oz London dry vs Imbibe’s. I don’t yet have Plymouth. Imbibe’s is far superior, much better balance. With 2 oz of London dry it’s a mid level great cocktail. With 1 oz, it’s a mid level fantastic cocktail, instantly one of my favorites. Aesthetically it’s one of the most beautiful cocktails there is, especially when served in a small wide cute coupe/coupette. As far as Negroniesque drinks go, I like this better than a Negroni or a Boulevardier. I might even prefer it to an Enzoni. I need to compare it to a White Negroni and an Old Pal.
Death & Co.
1 1/2 oz Tanqueray
1/2 oz Dolin Dry
1/2 oz Campari
1/2 oz Cointreau
Stir. Strain. Nick & Nora. Lemon twist.
Death & Co. vs Tom except I used Beefeater instead of Tanqueray with the D&C recipe. I thought I would hate the Beefeater more than I did but the bite actually complimented the drink. Tom’s is low level fantastic or high level great and D&C is low to mid level great. The Plymouth Gin is just so much smoother. And even though the Beefeater version is less gin, the other flavors come through more with the Plymouth Gin which was the basic logic behind cutting the gin down so much with the Imbibe version. So we could play with those proportions a bit.
Magic Hour
Tom
1 ½ oz Lillet Rose or Lillet Blanc
½ oz grapefruit juice
teaspoon simple syrup
teaspoon Yellow Chartreuse
2-3 oz Brut Champagne or other dry sparkling wine
grapefruit peel for garnish
Combine all ingredients, in a shaker, except the Champagne. Fill with ice, shake for 6-8 seconds, and strain into a champagne flute. Top with the Champagne. Express the oils of the grapefruit peel and garnish.
Liquor vs. Tom. Liquor is just unnecessarily sweet. Ya know? But Tom’s is a little dry. Tom’s is like drinking champagne plus good stuff. Liquor is like drinking a cocktail that doesn’t know what it is. Tom wins. Tom’s is a really good cocktail and Liquor’s is a mid level good cocktail. Heather picked up on the super small level of Chartreuse, not by name but by the “bubblegum” flavor in a blind taste test. I used Rosé for both.
Liquor
1 1/2 ounces Lillet Rosé
1 teaspoon yellow Chartreuse
1/2 ounce grapefruit juice, freshly squeezed
1/4 ounce simple syrup
Sparkling wine (such as Gruet), chilled, to top
Add the Lillet Rosé, yellow Chartreuse, grapefruit juice and simple syrup into a shaker with ice and shake until well-chilled.
Strain into a Champagne flute.
Top with chilled sparkling wine.
Garnish with a grapefruit twist.
Liquor vs. Tom. Liquor is just unnecessarily sweet. Ya know? But Tom’s is a little dry. Tom’s is like drinking champagne plus good stuff. Liquor is like drinking a cocktail that doesn’t know what it is. Tom wins. Tom’s is a really good cocktail and Liquor’s is a mid level good cocktail. Heather picked up on the super small level of Chartreuse, not by name but by the “bubblegum” flavor in a blind taste test. I used Rosé for both.
Maple Whiskey Sour
Tom
2 oz bourbon whiskey
¾ oz lemon juice
heavy ½ oz maple syrup - (or ¾ oz 2:1 maple:water syrup)
dash Angostura bitters - optional
dash orange bitters - optional
orange peel for garnish - optional but recommended
Shake and serve over rocks
Mexican Firing Squad
Mine will optionally sub or split Campari for the grenadine
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.
Tom vs Punch. I can see what Tom is wanting to do here. He’s wanting to dial down the candy flavor a little and make it a little lighter and less obnoxious. But he sacrifices a wee bit too much flavor in the process. Tom’s is easier to drink and this is a very close call. I might prefer something like what Tom is doing if using Rose’s, as I am, but I wouldn’t be quite that drastic. Maybe a heavy 1/2 oz of grenadine and a couple barspoons of simple. But if we’re using homemade grenadine, I’m sure I’d prefer a full 3/4 of grenadine with no simple. And of course 5 dashes of ango. If we are judging it by color and aesthetics, Punch wins. By taste, Tom wins. But, ironically enough, if we’re using Tom’s homemade grenadine or another great homemade grenadine, Punch probably wins. Both are mid range great cocktails.
Mr. Boston
2 Ounce(s) Blanco tequila
1 Ounce(s) Simple Syrup
3/4 Ounce(s) Fresh Lime Juice
1 Teaspoon(s) pomegranate molasses (available at Middle Eastern grocers)
2 Dash(es) Angostura Bitters
Lime wheel
Shake and strain into ice-filled highball glass. Garnish with lime. Serve in a Highball Glass.
Mr. Boston vs Punch and Imbibe. Mr. Boston has at the same time an icky sweeter and more feel good natural taste to it. The color isn’t nearly as pretty as those with Rose’s grenadine and the taste isn’t quite as friendly, though still tasty. If you’re going to go in the direction of more authentic pomegranate or homemade grenadine flavor, just go all out. Still, this is a great tasting cocktail. You get more of the tequila from Imbibe and Punch, especially Punch. Mr. Boston is just a little too sweet to be as good as Punch or Imbibe. Mr. Boston’s is a mid range good cocktail.
Punch
2 ounces tequila
3/4 ounce lime juice
3/4 ounce grenadine
5 dashes Angostura bitters
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a rocks glass over ice.
Garnish with a lime wheel.
Punch vs Imbibe. So, Imbibe is more light and refreshing of course but Punch delivers more on the taste of course. If it’s really hot outside I’m taking the Imbibe version or maybe if I’m actually in Mexico drinking a MFS. Otherwise, give me the Punch version. They are both great cocktails. I’d say the Imbibe version is a low-mid range great cocktail and the Punch version is a mid range great cocktail.
Imbibe
1½ oz. blanco tequila
¾ oz. fresh lime juice
¾ oz. grenadine
2 dashes Angostura bitters
Shake first 4 ingredients in a shaker tin with ice. Strain into a Collins glass over fresh ice. Top with a splash of soda and garnish with lime wedge and cherry.
Punch vs Imbibe. So, Imbibe is more light and refreshing of course but Punch delivers more on the taste of course. If it’s really hot outside I’m taking the Imbibe version or maybe if I’m actually in Mexico drinking a MFS. Otherwise, give me the Punch version. They are both great cocktails. I’d say the Imbibe version is a low-mid range great cocktail and the Punch version is a mid range great cocktail.
Death & Co.
1 1/2 oz Tapatio 110 Blanco
3/4 oz lime
1/2 oz cane sugar syrup
1/4 oz grenadine
2 dashes Bittermens Hellfire Habanero Shrub
Fill a highball glass with cracked ice. Short shake with 3 ice cubes. Strain into glass. Lime wheel and cherry flag. Straw.
Negroni Sbagliato
Tom
1 oz sweet vermouth
1 oz Campari
3 oz (or so) Prosecco or another dry sparkling wine
orange peel for garnish
In a chilled rocks glass, combine the Campari and sweet vermouth. Add ice and briefly stir. Top with Prosecco and stir gently once or twice more and garnish with an orange peel.
This is basically Tom and Punch vs. Imbibe and A Couple Cooks. First of all, I prefer a regular Negroni and most other Negroni riffs. If you’re going to do this, you might as well do it big and give it the three ounces or go home. Although of course in the Imbibe and Cooks version the richer vermouth and Campari flavors come through so it’s kinda difficult to choose a winner. “That is so bad. Oh my god. What the fuck. I’m gunna spit it out! That is low level bad, low level atrocity!” - Heather. Any one of these ingredients would taste better alone. “That’s a sin. That’s sacrilegious. Makes me want to scrape off my taste buds, put them in a pile, throw them away, start over again, and not trust anyone again. It smelled like heaven. I feel like I was done dirty, done wrong.”
Imbibe
1 OZ. SWEET VERMOUTH
1 OZ. CAMPARI
1 OZ. DRY SPARKLING WINE
Combine vermouth and Campari in an ice-filled glass. Top with sparkling wine, stir to combine and garnish with orange peel.
This is basically Tom and Punch vs. Imbibe and A Couple Cooks. First of all, I prefer a regular Negroni and most other Negroni riffs. If you’re going to do this, you might as well do it big and give it the three ounces or go home. Although of course in the Imbibe and Cooks version the richer vermouth and Campari flavors come through so it’s kinda difficult to choose a winner. “That is so bad. Oh my god. What the fuck. I’m gunna spit it out! That is low level bad, low level atrocity!” - Heather. Any one of these ingredients would taste better alone. “That’s a sin. That’s sacrilegious. Makes me want to scrape off my taste buds, put them in a pile, throw them away, start over again, and not trust anyone again. It smelled like heaven. I feel like I was done dirty, done wrong.”
Punch
1 ounce Campari
1 ounce sweet vermouth
prosecco (or any dry sparkling wine)
In a rocks or lowball glass, add Campari, sweet vermouth and ice.
Top with prosecco or sparkling wine and stir gently to combine.
Garnish with an orange peel.
This is basically Tom and Punch vs. Imbibe and A Couple Cooks. First of all, I prefer a regular Negroni and most other Negroni riffs. If you’re going to do this, you might as well do it big and give it the three ounces or go home. Although of course in the Imbibe and Cooks version the richer vermouth and Campari flavors come through so it’s kinda difficult to choose a winner. “That is so bad. Oh my god. What the fuck. I’m gunna spit it out! That is low level bad, low level atrocity!” - Heather. Any one of these ingredients would taste better alone. “That’s a sin. That’s sacrilegious. Makes me want to scrape off my taste buds, put them in a pile, throw them away, start over again, and not trust anyone again. It smelled like heaven. I feel like I was done dirty, done wrong.”
A Couple Cooks
1 ounce sweet or semi-sweet red vermouth
1 ounce Campari
1 ounce Prosecco, champagne or other sparkling wine
Stir the vermouth and Campari in a lowball glass. Add ice.
Top off the glass with the sparkling wine. Garnish with an orange peel and serve.
This is basically Tom and Punch vs. Imbibe and A Couple Cooks. First of all, I prefer a regular Negroni and most other Negroni riffs. If you’re going to do this, you might as well do it big and give it the three ounces or go home. Although of course in the Imbibe and Cooks version the richer vermouth and Campari flavors come through so it’s kinda difficult to choose a winner. “That is so bad. Oh my god. What the fuck. I’m gunna spit it out! That is low level bad, low level atrocity!” - Heather. Any one of these ingredients would taste better alone. “That’s a sin. That’s sacrilegious. Makes me want to scrape off my taste buds, put them in a pile, throw them away, start over again, and not trust anyone again. It smelled like heaven. I feel like I was done dirty, done wrong.”
New York Sour
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.
Tom
2 oz rye whiskey
¾ lemon juice
¾ oz simple syrup
¼ oz orange juice - optional
½ oz (or so) red wine for float
Shake, strain, and 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.
Mr. Boston
2 Ounce(s) Rye or bourbon whiskey
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Simple Syrup
1 Ounce(s) Red wine
Lemon half-wheel, maraschino cherry
Shake first three ingredients with ice. Strain into ice-filled oldfashioned glass. Float red wine on top. Garnish with lemon and cherry. Serve in an Old-Fashioned Glass.
Imbibe
2 oz. rye whiskey
¾ oz. simple syrup
1 oz. fresh lemon juice
1 egg white (pasteurized, if you like)
1 oz. malbec, or another dry red wine
Combine all ingredients, except wine, in a shaker and shake for 15 seconds until egg white emulsify with the citrus. Add a scoop of ice and shake for additional 15 seconds to chill. Strain into rocks glass and top with a 1 oz. Malbec float.
Punch
2 ounces rye or bourbon
1 ounce lemon juice
1 ounce simple syrup (1:1, sugar:water)
1/4 ounce red wine
Add whiskey, lemon juice and simple syrup to a cocktail shaker.
Add ice and shake until chilled.
Strain over ice into a rocks glass.
Gently drizzle red wine over the back of a bar spoon to create a float atop the cocktail.
Liquor
2 ounces rye whiskey or bourbon
1 ounce lemon juice, freshly squeezed
3/4 ounce simple syrup
1 egg white (optional)
1/2 ounce red wine
Add the whiskey, lemon juice, simple syrup and egg white (optional) into a shaker with ice and shake hard until well-chilled.
Strain into a rocks glass over fresh ice.
Slowly pour the red wine over the back of a bar spoon so that the wine floats on top of the drink.
Bevvy
2 oz rye whiskey
0.75 fresh lemon juice
0.75 oz simple syrup
0.5 oz red wine
1 egg white (optional)
Old-Fashioned Glass
If using egg white: Add whiskey, lemon juice, simple syrup, and egg white to a cocktail shaker WITHOUT ice and shake well for 30 seconds to one minute. Then add ice to shaker and shake until chilled.
If not using egg white: Add whiskey, lemon juice, and simple syrup to a cocktail shaker with ice and shake until chilled.
Double-strain into an Old-fashioned glass over ice, or into a chilled coupe or cocktail glass.
Float the red wine on top, using an upside down barspoon to help with layering as necessary.
Garnish with a lemon twist, and serve.
A Couple Cooks
2 ounces bourbon whiskey
1 ounce lemon juice
½ ounce maple syrup or simple syrup
1 ounce dry red wine
Add the bourbon, lemon juice, and syrup to a cocktail shaker and fill it with a handful of ice. Shake until very cold.
Strain the drink into an ice-filled lowball or Old Fashioned glass.
Carefully pour the red wine over the back of a spoon just above the surface of the drink, creating a layer on top. Serve with a lemon twist if desired.
Old Cuban
Tom
1 ¼ oz aged rum
½ oz lime juice
¾ oz simple syrup
6-8 mint leaves
2 dashes Angostura bitters
2-3 oz chilled Brut Champagne or other dry sparkling wine.
mint leaf for garnish
Muddle mint leaves in simple syrup. Shake strain and serve like a French 75
Mr. Boston
6 Fresh mint leaves
1 Ounce(s) Simple Syrup
3/4 Ounce(s) Fresh Lime Juice
1 1/2 Ounce(s) Dark rum
2 Dash(es) Angostura Bitters
2 Ounce(s) Champagne
Chopped fresh mint
Muddle mint leaves, syrup, and lime juice in mixing glass. Add rum, bitters, and ice and shake well. Strain into chilled cocktail glass and top with Champagne. Garnish with chopped mint. Serve in a Cocktail Glass.
Imbibe
1½ OZ. AGED RUM
¾ OZ. FRESH LIME JUICE
1 OZ. SIMPLE SYRUP (1:1)
2 DASHES ANGOSTURA BITTERS
6-8 MINT LEAVES
2 OZ. DRY SPARKLING WINE
GARNISH:
MINT LEAF
Combine all the ingredients expect the sparkling wine in a shaker and fill with ice. Shake to chill. Double-strain into a chilled glass, top with the sparkling wine and garnish.
Punch
3/4 ounce fresh lime juice
1 ounce simple syrup
6 whole mint leaves
1 1/2 ounces Bacardi 8 rum
2 dashes Angostura bitters
2 ounces Champagne
Muddle the lime juice, syrup and mint in a mixing glass.
Add the rum, bitters and ice and shake well.
Strain into a cocktail glass and top with the Champagne.
Garnish with mint.
Liquor
6 whole mint leaves
1 ounce simple syrup
3/4 ounce lime juice, freshly squeezed
1 1/2 ounces aged rum
2 dashes Angostura bitters
2 ounces Champagne, chilled
Muddle the mint leaves with the simple syrup and lime juice in a shaker.
Add the rum and bitters and ice, and shake until well-chilled.
Double-strain into a coupe glass.
Top with Champagne and garnish with a mint sprig.
A Couple Cooks
6 mint leaves, plus more for garnish
¾ ounce fresh lime juice
¾ ounce* simple syrup
1 ½ ounces aged rum
2 dashes Angostura bitters
2 ounces champagne (or Prosecco or other sparkling wine)
In a cocktail shaker, muddle the mint leaves with lime juice and simple syrup. Add the rum and bitters and fill the cocktail shaker with ice. Shake until cold, then strain into cocktail glass.
Top with the champagne. Garnish with additional mint.
Prescription Julep
Tom
1½ oz cognac
¾ oz rye
¼ oz Jamaican rum (for float) - preferably Smith and Cross
½ oz demerara syrup
10-12 mint leaves
Prepare like a mint julep and float the rum on top.
Tom vs Punch. So, Heather and I both agree that there needs to be a middle ground here. Tom has more flavor but it’s just a bit too strong and funky. Keep the amount of mint that Tom has, keep the demerara but maybe cut it to a scant 1/2 oz, and turn down the rum float to just two teaspoons max. Both options are better than a bourbon mint julep. Heather and I both agree that Tom has more flavor but Punch is more palatable, almost like sweet tea. They are both mid level great.
Punch
1 1/2 ounces cognac
1/2 ounce rye
3/4 ounce simple syrup
2 dashes orange bitters
5-6 mint leaves
Add mint leaves and simple syrup to a julep tin or rocks glass. Lightly press mint leaves to release oils.
Add cognac, rye and orange bitters and stir.
Top with crushed ice and stir again.
Top with more crushed ice to mound over top.
Garnish with a mint sprig and an orange peel.
Tom vs Punch. So, Heather and I both agree that there needs to be a middle ground here. Tom has more flavor but it’s just a bit too strong and funky. Keep the amount of mint that Tom has, keep the demerara but maybe cut it to a scant 1/2 oz, and turn down the rum float to just two teaspoons max. Both options are better than a bourbon mint julep. Heather and I both agree that Tom has more flavor but Punch is more palatable, almost like sweet tea. They are both mid level great.
Imbibe
1½ oz. Cognac
½ oz. rye whiskey
7 fresh mint leaves
½ tsp. Demerara syrup (1:1)
Garnish: bouquet of fresh mint, dash of Jamaican rum
Combine the mint leaves and syrup in the bottom of a chilled julep glass and gently press the leaves with a muddler. Add crushed ice until the glass is ⅓ full, then pour in the rye, add more crushed ice until glass is ⅔ full and agitate. Add the Cognac, additional crushed ice to fill and agitate again. Pack additional crushed ice to make a cone-shaped mound on top of the cup and garnish with a bouquet of fresh mint leaves and a dash of Jamaican rum.
Queen’s Park Swizzle
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.
Punch
2 ounces demerara rum
1 ounce simple syrup (1:1, sugar:water)
1 ounce lime juice
1 large sprig mint
4 dashes Angostura bitters
In a Collins or hurricane glass, gently muddle mint leaves with simple syrup to release the oils.
Add lime juice, rum and crushed ice.
Swizzle with a straw or swizzle stick to mix.
Add more crushed ice and dash Angostura bitters over top.
Garnish with a mint sprig.
Imbibe
3 OZ. 80-PROOF DEMERARA RUM
½ OZ. RICH SIMPLE SYRUP (2:1)
½ OZ. FRESH LIME JUICE
2 DASHES ANGOSTURA BITTERS
8 TO 10 MINT LEAVES
GARNISH:
MINT SPRIG
Place the mint leaves in a glass and gently bruise; use a muddler to guide the mint leaves up the sides of the glass, coating it with the fragrant oils. Add the remaining ingredients and fill with crushed ice. Use a barspoon to swizzle—gently twirl the spoon between the palms of your hands—until a frost forms on the outside of the glass. Top with additional ice if needed. Garnish.
Death & Co.
10 mint leaves
3/4 oz simple syrup
1 white sugar cube
2 oz Caña Brava
1 oz lime
4 dashes house Peychaud’s bitters
4 dashes angostura bitters
gently muddle mint, simple, and sugar cube. Add the rum and lime juice and whip shake. Dump into a pilsner glass filled with crushed ice. Swizzle until cold, then top with the bitters and swizzle them into the top of the drink. Garnish with the mint sprig and serve with a straw.
Raspberry Grapefruit Collins
Tom
2 oz gin
¼ oz Campari
¾ oz lemon juice
½ oz grapefruit juice
½ oz raspberry syrup (or 4 muddled raspberries in heavy 1/4 oz simple)
chilled soda water
Prepare as a Collins, garnish with expressed grapefruit peel.
The Red & The Black
Tom
2 oz blanco tequila
1 oz lime juice
1 oz black pepper syrup
1-3 strawberries
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.
Red Hook
Tom
2 ½ oz rye whiskey
¾ oz sweet vermouth
½ oz Maraschino
2 dashes Angostura bitters
Stir and serve straight up
Garnish with a cherry
Low end great cocktail. I prefer a Manhattan. Tad too sweet even with the high rye proportion. But still great! The magic of this cocktail is how the Maraschino makes it feel so smooth in the mouth yet not overly sweet because of how well balanced it is. Might be improved by bringing the maraschino down to scant 1/2 and maybe, just maybe, the vermouth down to scant 3/4.
Mr. Boston
2 Ounce(s) Straight rye whiskey
1/4 Ounce(s) Maraschino liqueur
1/4 Ounce(s) Punt e Mes
Stir with ice and strain into chilled cocktail glass. Garnish with cherry. Serve in a Cocktail Glass.
Punch
2 ounces rye whiskey
1/2 ounce sweet vermouth, Punt e Mes
1/4 - 1/2 ounce maraschino liqueur, to taste
Add all ingredients to a mixing glass.
Add ice, and stir.
Strain into a coupe glass.
Imbibe
2 oz. rye whiskey
½ oz. Punt e Mes
½ oz. maraschino liqueur
Combine ingredients in a mixing glass and fill with ice. Stir well for 20 seconds and strain into a chilled glass.
Liquor
2 ounces rye whiskey
1/2 ounce maraschino liqueur
1/2 ounce Punt e Mes
Add the rye whiskey, maraschino liqueur and Punt e Mes into a mixing glass with ice and stir until well-chilled.
Strain into a cocktail glass.
Garnish with a maraschino cherry.
Red Red Rose
Joe’s
1 oz gin
1/4 oz Campari
1/2 oz lemon juice
3/4 oz simple or strawberry syrup
2 strawberries (omit if using strawberry syrup)
2 oz rosè or dry sparkling wine
Lemon or grapefruit peel garnish
Fill wine glass with ice. Pour in the bubbles. Shake other ingredients, strain. Stir. Fruit peel and strawberry for garnish.
So Tom’s is better than mine. Mine is too bitter and not flavorful enough. We need the strawberry drink to be a little light and sweet. It loses that with the Campari and little amount of rosè. Still, this is a mid level great cocktail.
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.
Very similar to an Enzoni in principle.
Rhapsody in Rye
Tom
2 oz rye whiskey
¾ oz dry vermouth
½ oz Ramazotti
½ oz Benedictine
1 dash Angostura Bitters
1 dash orange bitters
Stir. Strain into cocktail glass. Garnish with an orange twist
Rolls Royce
Imbibe
2 oz. gin
½ oz. dry vermouth
½ oz. sweet vermouth
Bénédictine rinse
Rinse a chilled coupe with Bénédictine. Combine the remaining ingredients in a mixing glass and stir with ice. Strain into the rinsed coupe and garnish with lemon twist.
Tom
2½ oz gin
½ oz dry vermouth
½ oz sweet vermouth
heavy teaspoon Bénédictine
1 dash orange bitters - optional
lemon peel for garnish
In a chilled mixing glass, combine ingredients, fill with ice and stir for 18-25 seconds. Strain into a chilled coupe or stemmed cocktail glass. Express the oils of the lemon peel and garnish.
Mr. Boston
1 1/2 Ounce(s) Gin
1/2 Ounce(s) Dry Vermouth
1/2 Ounce(s) Sweet Vermouth
1 Teaspoon(s) Benedictine
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
The Benedictine helps the sweet vermouth to stand up against the gin and the dry vermouth. it would be good to use all equal proportions except for the Benedictine in order to properly compare this cocktail to the fourth degree Punch recipe. This is better than a Martini. But it is not as good as a perfect Martini nor as good as a fourth- degree and changing the recipe a little bit would not change that.
Sbagliato Rosa
Tom
1 oz Cocchi Rosa - can also use Lillet Rosé or Lillet Blanc
1 oz Cappelletti - can also use Aperol
3 oz (or so) sparkling rosé (or a combination of rosé and champagne or a combination of champagne and strawberry syrup)
orange and grapefruit peels - for garnish
In a chilled rocks glass, combine all but the sparkling. Add ice and briefly stir. Top with bubbles and stir gently once or twice to integrate. Garnish with an orange peel and grapefruit peel if you have it.
Punch uses Macy’s recipe because it’s his
Spiced Cranberry Margarita
Tom
2 oz blanco tequila
½ oz Cointreau
½ oz lime juice
½ oz unsweetened cranberry juice (such as Just Cranberry)
½ oz cinnamon syrup
Combine ingredients in a shaker, fill with ice. Shake for 8 seconds and strain into a rocks glass over fresh ice. Garnish with a lime wheel, if you like.
Toronto
Tom
2 oz rye whiskey
¼ oz demerara syrup or heavy ¼ oz simple syrup
¼ oz Fernet Branca
2 dashes Angostura bitters
lemon or orange peel for garnish, optional
Stir and serve straight up in a chilled coupe or stemmed cocktail glass. Express and garnish with the lemon/organe peel, if using.
A Couple Cooks
2 ounces (4 tablespoons) rye whiskey
½ ounce (1 tablespoon) Fernet-Branca
½ tablespoon simple syrup or pure maple syrup
2 dashes Angostura bitters
For the garnish: Orange peel
Combine the rye whiskey, Fernet-Branca, syrup and bitters in a cocktail mixing glass (or any other type of glass). Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds.
Strain into a glass. Garnish with an orange peel and serve.
Punch
2 ounces rye
1/4 ounce Fernet-Branca
1/4 ounce demerara syrup
2 dashes Angostura bitters
Combine all ingredients in a mixing glass with ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with an orange twist.
Imbibe
2 OZ. CANADIAN WHISKY
¼ OZ. FERNET BRANCA
¼ OZ. SIMPLE SYRUP
2 DASHES ANGOSTURA BITTERS
GARNISH:
ORANGE PEEL
Combine ingredients in a mixing glass with ice. Stir well and strain into a chilled glass. Twist orange peel over the drink and use as garnish.
Liquor
2 ounces Canadian rye whisky (such as Alberta Dark Batch)
1/4 ounce Fernet-Branca
1/4 ounce simple syrup
2 dashes Angostura bitters
Add the rye whiskey, Fernet-Branca, simple syrup and bitters into a mixing glass with ice and stir until well-chilled.
Strain into a chilled coupe glass and garnish with an orange twist.
Tuxedo #2 / Turf Cocktail
Tom
2 oz old tom gin
1 oz dry vermouth
1/2 barspoon maraschino
1 dash orange bitters
absinthe rinse
Stir and serve straight up. Garnish with a lemon peel.
Punch
2 1/4 ounces gin, preferably Plymouth
1/2 ounce blanc vermouth, preferably Dolin
1/4 ounce maraschino liqueur
4 dashes orange bitters
absinthe, to rinse
Rinse a cocktail glass with absinthe and discard the excess.
Combine the remaining ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with an orange twist and a cherry.
Punch No. 2 (“Turf”)
2 ounces gin
3/4 dry vermouth
1 teaspoon maraschino liqueur (preferably Luxardo)
2 dashes orange bitters
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a lemon peel.
Imbibe
2 oz. gin
3/4 oz. dry vermouth
1/4 oz. maraschino liqueur
1 dash absinthe
1 dash orange bitters
Garnish: lemon twist
Combine ingredients in a mixing glass and fill with ice. Stir well and strain into a chilled glass. Twist a piece of lemon peel over the drink and use as garnish.
Mr. Boston 1935
1/2 Old Mr. Boston Dry Gin
1/2 French Vermouth
2 Dash(es) Absinthe
1 Piece Lemon Peel
Shake well with cracked ice and strain into 3 oz. Cocktail glass. Serve in a Cocktail Glass.
Mr. Boston 1957
1/4 Teaspoon(s) Absinthe Substitute
2 Dash(es) Bitters
1 Ounce(s) French Vermouth
1 Ounce(s) Old Mr. Boston Dry Gin
Stir well with cracked ice and strain into 3 oz. cocktail glass. Twist of orange peel and drop in glass. Serve in a Cocktail Glass.
Mr. Boston (current)
2 Ounce(s) Genever
1 Ounce(s) Sweet Vermouth
1 Dash(es) Angostura Bitters
Lemon twist
Stir with ice and strain into chilled cocktail glass. Add lemon twist.
Ward 8 ( Eight )
Tom
2 oz rye whiskey
¾ oz lemon
½ oz simple syrup
½ oz orange juice
¼ oz grenadine
4-5 mint leaves - optional (my default version leaves out the leaves)
grapefruit peel - optional and not traditional (but recommended) (traditional garnish is speared cherries)
Prepare as a whiskey sour, don’t muddle the mint leaves. Cocktail or wine glass.
Tom vs Death & Co. The ultimate Ward 8 showdown. Tom’s version is like Mr. Boston and Liquor got together and fixed their shortcomings and made the orange juice work to boot. Tom’s is very well balanced. Not too sweet or too tart. What might make all the difference is the type of grenadine that you use, a good homemade recipe or Rose’s. But as it is, I used Rose’s and you can’t hide that candy taste. Death & Co played it safe by using just a bit of pom molasses so that you wouldn’t have to choose between making your own grenadine or going with Rose’s. Death & Co has no cheap candy taste. Tom’s however may be more delicious. These two are very different but neck and neck. Tom’s is more citrus forward, Death & Co win on the overall balance even though Tom’s is the second best balanced recipe here on this page. Tom’s is a very great cocktail and so is Death & Co but Death & Co wins out by just a bit. It’s just a bit more balanced and elegant.
I tried it splitting the base with mezcal. Low level fantastic. To make it more tiki we could use passion fruit syrup instead of the simple syrup.
Mr. Boston
2 Ounce(s) Rye Whiskey
3/4 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Simple Syrup
1/2 Ounce(s) Grenadine
Orange and lemon half-wheels, maraschino cherry
Shake with ice and strain into red-wine glass filled with ice. Garnish with orange, lemon, and cherry. Serve with straws. Serve in a Red-Wine Glass.
Imbibe vs Mr. Boston. Mr. Boston wins. Mr. Boston might could do with being a wee less sweet and might even benefit from orange as Imbibe does but the very high rye to citrus and sweet in the Imbibe version really made the rye stand out too much on its own. Super tasty Mr. Boston. Also the candy apple color of Mr. Boston is superior to the almost orange of Imbibe. Imbibe’s is a mid-low level good cocktail. Mr. Boston is rye done right, a mid level great cocktail.
Mr. Boston vs Death & Co. This is a huge showdown. Mr. Boston follows Death & Co in beating A Couple of Cooks. No problem. Imbibe also of course falls to Death & Co. What’s great about Death & Co is that it both tastes and feels classy and also pulls off the orange juice. Mr. Boston is almost cheating. Because Mr. Boston’s version is a bit too sweet and that one thing stands out as an imbalance, Death & Co wins. It would be a little difficult to finish the entire Mr. Boston drink because of how sweet it is. I’m bumping it down to a mid level great cocktail. Death & Co stays as a high level great cocktail.
Imbibe
2 OZ. STRAIGHT RYE WHISKEY
½ OZ. FRESH LEMON JUICE
¼ OZ. FRESH ORANGE JUICE
¼ OZ. GRENADINE (OR MORE TO TASTE)
SPLASH OF SPARKLING WATER
Shake ingredients with ice and strain into a chilled glass. Add an ice cube and a splash of sparkling water.
Imbibe vs Mr. Boston. Mr. Boston wins. Mr. Boston might could do with being a wee less sweet and might even benefit from orange as Imbibe does but the very high rye to citrus and sweet in the Imbibe version really made the rye stand out too much on its own. Super tasty Mr. Boston. Also the candy apple color of Mr. Boston is superior to the almost orange of Imbibe. Imbibe’s is a mid-low level good cocktail. Mr. Boston is rye done right, a mid level great cocktail.
Liquor
2 ounces rye whiskey
1/2 ounce lemon juice, freshly squeezed
1/2 ounce orange juice, freshly squeezed
2 teaspoons grenadine
Add the rye whiskey, lemon and orange juices and grenadine to a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Garnish with speared cherries.
Death & Co and Co versus Liquor. Liquor and Mr. Boston need to meet in the middle because Mr. Boston is too sweet and Liquor is too tart. Death & Co wins again. I’ll rate Liquor as a mid level good cocktail.
Punch (Chad Arnholt’s)
1 3/4 ounces rye whiskey, preferably Rittenhouse
1/2 ounce to 3/4 ounce pomegranate grenadine (see Editor’s Note)
1/2 ounce lemon juice
1/4 ounce orange juice, fresh-squeezed
Combine ingredients in cocktail shaker with ice.
Shake and strain into chilled cocktail glass.
EDITOR’S NOTE
Pomegranate Grenadine:
1:1, pomegranate juice, preferably Pom Wonderful : superfine sugar
Mix equal parts by weight pomegranate juice and superfine sugar. Stir until dissolved.
Punch (Hojoko’s)
1 1/2 ounces bourbon, preferably Larceny or Weller 107
OR 1 1/2 ounces rye whiskey, preferably Rittenhouse
1/2 ounce lemon juice
1/2 ounce Hojoko grenadine (see Editor’s Note)
1/4 ounce orange juice
1/4 ounce Hojoko lime cordial (see Editor’s Note)
2 dashes orange bitters
Combine ingredients in cocktail shaker with ice.
Shake and strain into chilled cocktail glass.
EDITOR’S NOTE
Grenadine:
500g white sugar
17 3/4 ounces pomegranate juice
5 1/3 ounces pomegranate molasses
12 drops of orange blossom water
Dissolve sugar in juice. Add molasses, and fine strain. Add blossom water, and bottle.
Lime Cordial:
500g of spent lime shells (what is left over after making lime juice)
500g sugar
14 ounces lime juice
3 1/2 ounces sudachi juice
1/2 ounce seasoned rice wine vinegar
1 tbsp tamari
5 ounces 80-proof neutral spirit
Allow the sugar to sit on the lime shells for 12 hours. Add lime juice, sudachi juice, seasoned rice wine vinegar, tamari and neutral spirit. Stir until sugar is dissolved. Fine strain, and bottle.
A Couple Cooks
2 ½ ounces* rye whiskey
¾ ounce fresh lemon juice
¾ ounce fresh orange juice
1 teaspoon grenadine
For the garnish: Orange wedge, cocktail cherry or Luxardo cherry
Place the rye whiskey, lemon juice, orange juice, and grenadine in a cocktail shaker. Add 2 handfuls of ice and shake until cold.
Strain the drink into a cocktail glass. Garnish with an orange wedge and cocktail cherry if desired.
Death & Co versus A Couple Cooks. Death & Co wins. It just has more gravitas. I used Old Overholt for both. A Couple Cooks drinks just like it has less substance. Both are delicious and examples of making orange juice work in a cocktail. Also, A Couple Cooks is not as well balanced. It has a weird aftertaste and that may be the grenadine mixed with the orange juice and it just not sitting right. A Couple Cooks is a very good cocktail. Death & Co is a very great cocktail.
Death & Co.
2 oz Old Overholt Rye
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.
Death & Co versus A Couple Cooks. Death & Co wins. It just has more gravitas. I used Old Overholt for both. A Couple Cooks drinks just like it has less substance. Both are delicious and examples of making orange juice work in a cocktail. Also, A Couple Cooks is not as well balanced. It has a weird aftertaste and that may be the grenadine mixed with the orange juice and it just not sitting right. A Couple Cooks is a very good cocktail. Death & Co is a very great cocktail.
Mr. Boston vs Death & Co. This is a huge showdown. Mr. Boston follows Death & Co in beating A Couple of Cooks. No problem. Imbibe also of course falls to Death & Co. What’s great about Death & Co is that it both tastes and feels classy and also pulls off the orange juice. Mr. Boston is almost cheating. Because Mr. Boston’s version is a bit too sweet and that one thing stands out as an imbalance, Death & Co wins. It would be a little difficult to finish the entire Mr. Boston drink because of how sweet it is. I’m bumping it down to a mid level great cocktail. Death & Co stays as a high level great cocktail.
Death & Co and Co versus Liquor. Liquor and Mr. Boston need to meet in the middle because Mr. Boston is too sweet and Liquor is too tart. Death & Co wins again. I’ll rate Liquor as a mid level good cocktail.
Tom vs Death & Co. The ultimate Ward 8 showdown. Tom’s version is like Mr. Boston and Liquor got together and fixed their shortcomings and made the orange juice work to boot. Tom’s is very well balanced. Not too sweet or too tart. What might make all the difference is the type of grenadine that you use, a good homemade recipe or Rose’s. But as it is, I used Rose’s and you can’t hide that candy taste. Death & Co played it safe by using just a bit of pom molasses so that you wouldn’t have to choose between making your own grenadine or going with Rose’s. Death & Co has no cheap candy taste. Tom’s however may be more delicious. These two are very different but neck and neck. Tom’s is more citrus forward, Death & Co win on the overall balance even though Tom’s is the second best balanced recipe here on this page. Tom’s is a very great cocktail and so is Death & Co but Death & Co wins out by just a bit. It’s just a bit more balanced and elegant.
White Lie Martini
Tom
2½ oz gin
½ oz white vermouth
1 dash orange bitters
Shake lightly for 6 seconds and serve straight up. Garnish with a lemon peel.
White Negroni
Tom
1½ oz dry gin
1 oz Lillet Blanc, Cocchi Americano or white vermouth
¾ oz Suze or Saler’s Aperitif
orange or grapefruit peel - for garnish
Prepare as a Negroni
Punch
1 1/2 ounces gin
3/4 ounce Suze
1 ounce Lillet Blanc
Garnish: lemon peel
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into a chilled coupe or cocktail glass if serving up, or over ice into a rocks glass if preferred.
Garnish with a lemon peel.
Imbibe
2 OZ. GIN
1 OZ. LILLET BLANC
¾ OZ. SUZE
Combine ingredients in a mixing glass and stir to chill. Strain into a chilled glass and garnish with a lemon peel.
Liquor
1 1/2 ounces gin
1 ounce Lillet blanc
1/2 ounce Suze gentian liqueur
Add the gin, Lillet blanc and Suze into a mixing glass with ice and stir for 15 to 20 seconds until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with a lemon twist.
A Couple Cooks
1 ounce (2 tablespoons) gin*
1 ounce (2 tablespoons) Suze
1 ounce (2 tablespoons) Lillet Blanc or blanc vermouth
Combine the gin, Suze and Lillet Blanc in a cocktail mixing glass (or any other type of glass). Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds.
Add ice to a lowball glass, and strain the drink into the glass (or you can use a cocktail glass without ice).
Use a knife to remove a 1″ wide strip of the lemon peel. Squeeze the lemon peel into the drink to release the oils. Gently run the peel around the edge of the glass, then place it in the glass and serve.
Widow’s Kiss
Tom
2 oz apple brandy
¼ oz Yellow Chartreuse
¼ oz Bénédictine
dash Angostura Bitters
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.
Mr. Boston vs Imbibe and Tom Macy. Tom and Imbibe win. Mr. Boston’s is just too liqueury. And since there is an extra dash of ango in Imbibe’s recipe, I give the edge to Imbibe over even Tom’s. I’ll give Tom and Imbibe’s a low level good rating and Mr. Boston gets a mid level drinkable rating.
Mr. Boston
1 1/2 Ounce(s) Calvados or apple brandy
3/4 Ounce(s) Yellow Chartreuse
3/4 Ounce(s) Benedictine
1 Dash(es) Angostura Bitters
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Mr. Boston vs Imbibe and Tom Macy. Tom and Imbibe win. Mr. Boston’s is just too liqueury. And since there is an extra dash of ango in Imbibe’s recipe, I give the edge to Imbibe over even Tom’s. I’ll give Tom and Imbibe’s a low level good rating and Mr. Boston gets a mid level drinkable rating.
Imbibe
2 OZ. APPLE BRANDY (MEEHAN USES LAIRD’S)
1⁄4 OZ. YELLOW CHARTREUSE
1⁄4 OZ. BÉNÉDICTINE
2 DASHES ANGOSTURA BITTERS
GARNISH:
CHERRY
Stir all of the ingredients with ice, strain into a chilled glass, then garnish.
Mr. Boston vs Imbibe and Tom Macy. Tom and Imbibe win. Mr. Boston’s is just too liqueury. And since there is an extra dash of ango in Imbibe’s recipe, I give the edge to Imbibe over even Tom’s. I’ll give Tom and Imbibe’s a low level good rating and Mr. Boston gets a mid level drinkable rating.
Wicked Kiss
Tom (This is the exact recipe from Death & Co.)
1 oz apple brandy
1 oz rye whiskey
¼ oz Yellow Chartreuse
¼ oz Bénédictine
dash Angostura Bitters
Stir, strain, cocktail glass.
Profound. A little on the sweet side for me and so almost certainly for Heather. I think I prefer a Sazerac or a Vieux Carre. Bring down the Bénedictine or the Yellow Chartreuse or both maybe for a better cocktail. Low level great cocktail.
Brandied Madeira
Mr. Boston
1 Ounce(s) Brandy
1 Ounce(s) Madeira
1/2 Ounce(s) Dry Vermouth
Stir with ice and strain into ice-filled old-fashioned glass. Add lemon twist. Serve in an Old-Fashioned Glass.
Rye Cocktail (the Manhattan meets the Old Fashioned)
Mr. Boston
2 Ounce(s) Straight rye whiskey
1/2 Ounce(s) Simple Syrup (try St. Germain and other sweeteners)
1 Dash(es) Angostura Bitters
Maraschino cherry
Shake with ice and served up, strained into chilled cocktail glass. Garnish with cherry.
This is a great cocktail. A summery old Fashioned. Easier to drink. The old Fashioned is more concentrated and a little less sweet but this isn’t too sweet. Just depends on the occasion as to which I prefer, the slow sip or the fast and refreshing.
Stone Fence / Picket Fence / Split-Rail Fence / Plank Fence
Joe’s
2 Dash(es) Angostura Bitters
1/2 oz apple cinnamon syrup
2 Ounce(s) Blended Scotch Whiskey
Apple cider to top
Highball glass with ice. Top with apple cider. Stir.
Mr. Boston
2 Dash(es) Angostura Bitters
2 Ounce(s) Blended Scotch Whiskey
Apple cider
1/4 oz apple cinnamon syrup optional
Pour Scotch and bitters into ice-filled highball glass. Fill with cider. Stir. Serve in a Highball Glass.
For a Picket, use bourbon. For a Split-Rail use Rye. For a Plank use rum
Punch
2 ounces dark rum, brandy or bourbon/rye
1 dash Angostura bitters
5 ounces apple cider, fresh-pressed
Add all ingredients to a rocks glass over ice.
Garnish with a mint sprig, a lemon peel or freshly grated nutmeg.
Liquor
2 ounces rye, bourbon, rum or brandy
1 dash Angostura bitters
Apple cider, to top
Add the spirit of your choice and Angostura bitters to a Collins glass over ice.
Fill the glass to the brim with the cider and stir gently to combine.
Garnish with a mint sprig.
Whiskey Cocktail
Mr. Boston
Wine Glass Whiskey
2 Dash(es) Bogart’s Bitters
3-4 Dash(es) Gum Syrup
1 Piece Lemon Peel
Fill one-third full of fine ice; shake and strain in a fancy red-wine glass Serve in a Red-Wine Glass.
Bourbon Highball
Mr. Boston
2 Ounce(s) Bourbon whiskey
Ginger ale or soda water
Lemon twist
Pour whiskey into ice-filled highball glass. Fill with ginger ale or soda water and stir. Add lemon twist. Serve in a Highball Glass.
Brandy Cobbler
Mr. Boston
2 Ounce(s) Brandy
1 Teaspoon(s) Simple Syrup
2 Ounce(s) Soda water
Fresh seasonal fruit
Combine brandy, syrup, and soda water in red-wine glass. Fill glass with shaved ice. Garnish with fruit. Serve with straws. Serve in a Red-Wine Glass.
Brandy Daisy
David Wondrich (Imbibe, New School, pg. 132)
2 oz brandy
juice of 1/2 a lime
juice of 1/4 a lemon
2 barspoons of fine sugar
2 barspoons of grenadine
1/2 oz soda
in a silver mug, put in all ingredients, fill up with crushed ice, stir until sides frost, decorate with fruit, maraschino cherry, mint, and straws.
Mr. Boston
2 Ounce(s) Brandy
1 Ounce(s) Fresh lemon juice
1 Teaspoon(s) Simple Syrup
1/4 Ounce(s) Raspberry Syrup or Grenadine
Fresh seasonal fruit
Shake with ice and strain into beer mug or 8-oz. metal cup. Add ice. Garnish with fruit. Serve in a Beer Mug.
A lot more citrusy than your typical fruity drink. Makes you pucker up but not in an overwhelming way. I might omit the simple and increase the raspberry syrup to 1/2 oz. all in all a delicious drink. Brandy meshes so well with the fruit. And of course I muddle the berries. This is without a doubt the king of all citrusy fruity drinks. Gotta try this again measuring more closely. I might have been closer to two ounces of lemon than one ounce.
Imbibe
2 oz. base spirit (gin, rum, brandy, whiskey, vodka or tequila)
1 oz. fresh lemon juice
1 tsp. grenadine
½ tsp. simple syrup (1:1)
Chilled seltzer or club soda
Garnish: seasonal fresh fruit, fresh mint (optional)
Combine the spirit, juice and syrups with ice in a shaker. Shake and strain into a Julep cup filled with cracked ice. Top with soda and garnish.
Brandy Sour
Mr. Boston
2 Ounce(s) Brandy
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Simple Syrup
Lemon half-wheel, maraschino cherry
Shake with ice and strain into chilled cocktail glass. Garnish with lemon and cherry. Serve in a Cocktail Glass.
Tasty sums up this drink. It’s more fluid and the brandy mixes more naturally with the sweetness and even the lemon than other spirits. It’s a great sour. Bit too sweet for some tastes I’m sure. Just right for others. I prefer a good rum lemon sour on most days and on some days I prefer a whiskey sour.. I prefer this over a gin lemon sour almost any day however perhaps unless we’re talking a bee’s knees.
Chicago Cocktail
Mr. Boston
Lemon wedge, superfine sugar
1 Ounce(s) Brandy
1/2 Ounce(s) Fresh lemon juice
1/4 Ounce(s) Orange curacao
1/4 Ounce(s) Maraschino liqueur
Rim chilled old-fashioned glass with lemon and sugar. Stir remaining ingredients with ice and strain into glass. Serve in an Old-Fashioned Glass.
Double proportions for a hefty cocktail. Not bad but not super great either. Almost makes you recoil. Quite citrusy and a little sweet. Hard to describe. It’s like a sour if you like your sours a little different or more interesting.
Imbibe
2 oz. brandy
1 dash Cointreau
1 dash Angostura bitters
Sparkling wine
Garnish: sugared rim
Prepare the glass by rubbing a lemon slice around the rim and dipping it in superfine sugar. Combine the brandy, Cointreau and bitters in mixing glass with ice. Stir, strain into a glass and top with sparkling wine.
Adapted from The Savoy Cocktail Book, 1930
Gin Buck
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
Rocks glass with ice. Stir.
There’s a reason these types of drinks were so popular back in the day. Definitely a step up from a G&T or Vodka soda. I could try this with tonic to make a super tonic. Delicious and refreshing, especially with my ginger syrup. I could really up this drink by adding some ginger lemon thyme shrub or something. But as it is it’s delicious. If I were being honest rather than snooty, I’d say it’s one of my favorite summer cocktails. It’s a great cocktail.
Mr. Boston
1 1/2 Ounce(s) Gin
1 Ounce(s) Fresh lemon juice
Ginger ale
Pour gin and lemon juice into ice-filled old-fashioned glass. Fill with ginger ale and stir. Serve in an Old-Fashioned Glass.
Mr. Boston versus Liquor. Mr. Boston more lemon is better! Maybe a tad too much but between these two, Boston wins. Liquor is a low end good cocktail. Mr. Boston is a mid level good cocktail.
Liquor
1 1/2 ounces gin
1/2 ounce lemon or lime juice, freshly squeezed
Ginger ale or ginger beer, to top
Fill a Collins glass with ice, then add the gin and lemon or lime juice.
Top with ginger ale (or ginger beer) and stir briefly to combine.
Garnish with a lemon or lime wedge.
Gin Daisy
Mr. Boston
2 Ounce(s) Gin
3/4 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Simple Syrup
1/4 Teaspoon(s) Grenadine
Seasonal fresh fruit
Shake with ice. Strain into chilled beer mug or metal cup. Add ice and garnish with fruit. Serve in a Beer Mug.
Punch (Old School)
2 ounces gin
3/4 ounce lemon juice
3/4 ounce orange liqueur
soda water
Add gin, lemon juice and orange liqueur to a cocktail shaker.
Add ice and shake until chilled.
Strain over ice into a Collins glass, and top with soda.
Garnish with a lemon peel.
Punch (New School)
1 1/2 ounces gin
1/2 ounce lemon juice
1/4 ounce grenadine
1/4 ounce simple syrup (1:1, sugar:water)
soda water
Add gin, lemon juice, grenadine and simple syrup to a cocktail shaker.
Add ice and shake until chilled.
Strain over ice into a Collins glass.
Garnish with a slice of orange.
Imbibe
2 oz. base spirit (gin, rum, brandy, whiskey, vodka or tequila)
1 oz. fresh lemon juice
1 tsp. grenadine
½ tsp. simple syrup (1:1)
Chilled seltzer or club soda
Garnish: seasonal fresh fruit, fresh mint (optional)
Combine the spirit, juice and syrups with ice in a shaker. Shake and strain into a Julep cup filled with cracked ice. Top with soda and garnish.
Knickerbocker Special Cocktail
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.
Mr. Boston
2 Ounce(s) Light Rum
1/2 Teaspoon(s) Triple Sec
1 Teaspoon(s) Fresh lemon juice
1 Teaspoon(s) Orange juice
1 Teaspoon(s) Raspberry Syrup or grenadine
Small pineapple slice
Shake with ice and strain into chilled cocktail glass. Garnish with pineapple. Serve in a Cocktail Glass.
Um, low level good.
Pisco Punch
Mr. Boston
2 Ounce(s) Pisco
3/4 Ounce(s) Pineapple Juice
1/2 Ounce(s) Simple Syrup
1/2 Ounce(s) Fresh lemon juice
Shake with ice and strain into ice-filled old-fashioned glass
Imbibe (One Inch Pisco Punch)
1½ oz. pisco
½ oz. Giffard pineapple liqueur
½ oz. fresh lime juice
¼ oz. agave syrup
1 fresh egg white (pasteurized if you like)
5 coffee beans
Garnish: 4 drops of Peychaud’s bitters and blue curaçao (optional)
Combing all the ingredients in a shaker without ice. Shake until emulsified. Strain into a chilled cocktail, then garnish.
Silver King Fizz
Mr. Boston
2 Ounce(s) Gin
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Simple Syrup
1 Egg White
4 Dash(es) Orange Bitters
Soda water
Orange wheel
Shake first five ingredients very well without ice until foamy. Add ice and shake again. Strain into ice-filled highball glass. Top with soda water. Garnish with orange. Serve in a Highball Glass.
This is a cool drink and with some tweaking you could get the head to stand up a little bit more. However, I would not remove the ice. This drink definitely needs that extra coldness in order to work. The Ramos gin fizz is a superior taste in my opinion and that is not saying a whole lot. Still, it’s a step up from a Tom Collins in my book! It’s a good cocktail.
St. Charles Punch
Mr. Boston
1 Ounce(s) Brandy
1/2 Ounce(s) Triple Sec
1 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Simple Syrup
3 Ounce(s) Tawny port
Lemon wheel, maraschino cherry
Shake first four ingredients with ice. Strain into ice-filled Collins glass. Top with port. Garnish with lemon and cherry. Serve in a Collins Glass.
Planter’s Punch #2 (with at least orange or pineapple juice)
Mr. Boston
2 Ounce(s) Light Rum
2 Ounce(s) Orange juice
1 Ounce(s) Fresh Lime Juice
1/2 Ounce(s) Pineapple Juice
1/4 Ounce(s) Fresh lemon juice
1 Ounce(s) Jamaica Rum
1/4 Ounce(s) Triple Sec
1 Dash(es) Grenadine
Lemon, orange, and pineapple slices; maraschino cherry; fresh mint sprig dipped in sugar
Stir first five ingredients in ice-filled Collins glass until glass is frosted. Add Jamaican rum, stir, and top with triple sec and grenadine. Garnish with fruit and mint. Serve with a straw. Serve in a Collins Glass.
Punch
1 1/2 ounces dark rum
1/2 ounce lime juice
1 ounce pineapple juice
1/2 ounce orange juice
1/4 ounce simple syrup, (1:1, sugar:water)
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain over ice into a rocks glass.
Garnish with a pineapple wedge, citrus wheels and/or mint sprig.
A Couple Cooks
1 ounce* white rum
1 ounce dark rum
2 ounces pineapple juice
1 ounce orange juice
½ ounce lime juice
½ ounce (or ½ cup) grenadine
For the single serving: In a highball glass, stir together all ingredients (in ounces), except for the grenadine. Fill the glass with ice and top with the grenadine. Garnish with the orange slice and cherry.
For party size (8 servings): Place all ingredients in a punch bowl or pitcher, and add a few handfuls of ice. Add orange slices or wheels as a garnish.
Rum Collins
Mr. Boston
2 Ounce(s) Light Rum
1 Ounce(s) Fresh Lime Juice
1/2 Ounce(s) Simple Syrup
Soda water
Lemon wheel, maraschino cherry
Shake rum, lime juice, and syrup with ice and strain into chilled Collins glass. Add several ice cubes, fill with soda water, and stir. Add lemon and cherry. Serve with a straw. Serve in a Collins Glass.
Rum Sour
Joe’s
2 oz dark rum (because it’s an old cocktail)
3/4 oz lemon
1/2-3/4 oz maple cinnamon (experiment)
2 dashes ango (garnish)
egg white
Mr. Boston
2 Ounce(s) Light Rum
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Simple Syrup
Lemon half-wheel, maraschino cherry
Shake with ice and strain into chilled sour glass up. Garnish with lemon and cherry. Serve in a cordial or pony glass.
Apple Brandy Highball
Joe’s
2 oz apple brandy
1/2 oz ginger syrup (unless they hate ginger)
Soda water
Collins. Combine. Ice. Stir. Top with soda. Stir again.
Apple brandy carries it’s fair share of the weight here. Though everyone knows that cinnamon is the best bride to Apple, any spice with Apple is a good spice including ginger. Including both cinnamon and ginger might be a good idea for a future cocktail. However, this is a great cocktail as it is. I’m using Masson’s apple brandy. Laird’s would be more subtle and natural tasting and that’s exactly what we need. This tastes a little bit too artificial but still good. This cocktail is super simple yet more delicious than the sum of its parts.  it is a refreshing Highball that could be at home in the summer or in the winter. However, because it is very simple, the apple taste stands out a lot. You have to be in the mood for apple flavor.
Mr. Boston
2 Ounce(s) Apple Brandy
Ginger ale or soda water
Lemon twist (optional)
Pour brandy into ice-filled highball glass. Fill with ginger ale or soda water. Add lemon twist, if desired, and stir. Serve in a Highball Glass
Apple Brandy Sour
Mr. Boston
2 Ounce(s) Apple Brandy
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Simple Syrup
Lemon half-wheel, maraschino cherry
Shake with ice and strain into chilled cocktail glass. Garnish with lemon and cherry. Serve in a Cocktail Glass.
Made it with simple syrup vs honey syrup. I prefer the simple syrup version actually. With simple syrup it’s a high level good cocktail. Mid level good cocktail with honey syrup.
Apricot Brandy Rickey
Mr. Boston
2 Ounce(s) Apricot-Flavored Brandy
1/2 Ounce(s) Fresh lime juice
Soda water
Lime wedge
Stir brandy and lime juice in highball glass. Add ice, fill with soda water, and stir again. Add lime. Serve in a Highball Glass.
I am almost at a loss for words. There is so much to say and yet so little.  I think this is my first apricot brandy cocktail. The lime and the apricot go pretty well together.  history repeats itself. If white claw had apricot flavor, it would taste just like this just not as fresh as this. I would prefer to drink this over a white claw of any variety. However, I would not say it is a great cocktail. It is highly interesting and a good cocktail. And it definitely delivers a different drinking experience. It’s a paradigm shift. The strong and foreign howbeit good flavor is too distracting to call this a purely refreshing drink. Yet it is of course by its nature somewhat refreshing.
Apricot Cooler
Joe’s
2 oz apricot brandy
1/2 oz ginger syrup (unless they just hate ginger then use soda only)
Soda water
Build. Collins glass. Ginger syrup. Brandy. Ice. Stir. Soda. Stir.
As we might have guessed, apricot does not pair as well as apple does with ginger. However, this dekuyper apricot brandy is more subtle than the Masson apple brandy. That’s a small plus.  I almost prefer it to the apple brandy Highball which was identical in build, at least when contrasted with Masson. It’s a good cocktail. Not great but good. I’d even say tasty. I prefer the apricot cooler to the apricot rickey. Ginger beats lime by a little bit when contrasting solo to the apricot.
Mr. Boston
2 Ounce(s) Apricot-Flavored Brandy
Soda water or ginger ale
Insert citrus spiral and dangle end over rim of Collins glass. Add brandy and ice. Fill with soda water or ginger ale, and stir. Serve in a Collins Glass.
Apricot Fizz
Mr. Boston
2 Ounce(s) Apricot-Flavored Brandy
1 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Fresh Lime Juice
1 Teaspoon(s) Simple Syrup
Soda water
Shake first four ingredients with ice. Strain into ice-filled highball glass. Fill with soda water and stir. Serve in a Highball Glass.
I prefer the cooler. Ginger beats citrus. But this beats the rickey. More citrus is better. It would be good to to experiment with a true sour where the sugar was more prominent. Still, I think I’d prefer more citrus than sweet in that experiment. It is a good cocktail. Not great but good.
Bishop and Smoking Bishop
Mr. Boston
1 Ounce(s) Fresh orange juice
3/4 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Simple Syrup
Red wine
Fresh seasonal fruit
Shake first three ingredients with ice and strain into ice-filled highball glass. Fill with wine, and stir well. Garnish with fruit. Serve in a Highball Glass.
Punch (Smoking Bishop)
750 ml ruby port
750 ml red wine
1 cup water
1/2 cup brown sugar
1/4 teaspoon ginger, freshly grated
1/4 teaspoon allspice, ground
1/4 teaspoon nutmeg, freshly grated
4 oranges
20 cloves, whole
Preheat oven to 350 degrees.
Wash and dry oranges. Pierce and stud each orange with five cloves.
Place oranges in a baking dish and roast until lightly browned all over, 60-90 minutes.
Add port, wine, water, sugar and spices to a saucepan, and simmer over low heat.
Slice oranges in half and squeeze juice into the wine and port mixture.
Serve in a punch bowl, and ladle into individual glasses.
Punch (English Bishop)
4 cups ruby port
1 cup sugar
6 ounces Cognac
2 sour oranges
30 whole cloves
Stud oranges with cloves and place in a 400° F oven until orange is browned, about 30 minutes.
Cut oranges into quarters and place in a sauce pan or pot, add port, and simmer for 30 minutes.
Remove orange quarters, strain and add sugar and Cognac, stirring to dissolve.
Serve warm in mugs, with a grating of nutmeg on top, or bottle to use later.
Punch (Dead Rabbit’s Bishop)
The Bishop Mix:
3/4 ounce Ginger Syrup
Zest of 1 orange
Pinch of ground mace
1 teaspoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
3 ounces Cherry Heering
8 ounces port
Combine all the ingredients in a 16-ounce jar. Allow to macerate for three days, then strain through a chinois into a fresh container. Should last indefinitely at room temperature.
Then use 5 ounces of the Bishop Mix
Warm the Bishop mix in a small saucepan and pour into a wine glass.
Garnish with freshly grated nutmeg.
Express the lemon peel and orange peel over the surface of the drink and discard.
Summer Edition:
Add all the ingredients except the garnishes to a shaker. Fill with ice, shake and strain into a wine glass. Garnish.
Blue Blazer
David Wondrich’s Tutorial
set two lemon peels to the side for garnishes later
add two barspoons of sugar in two separate Irish whiskey glasses with handles
set up two separate silver mugs with handles, add 2 1/2 ounces of boiling water and 2 1/2 ounces of smoky Scotch whiskey to one of the mugs
light it on fire by match then pour between the two to aerate up to ten times
then pour into the two glasses still on fire
Mr. Boston
2 1/2 Ounce(s) Rye Whiskey
2 1/2 Ounce(s) Boiling water
1/2 Ounce(s) Simple Syrup
Lemon twist
Warm two large, silver-plated mugs with handles with boiling water; pour out water. Put whiskey into one mug and fresh boiling water into other mug. Ignite whiskey. While whiskey flames, pour into mug with boiling water. Repeat pouring from one mug into the other, extending stream to a foot or so. If done well, this will have the appearance of a continuous stream of liquid fire. Sweeten with syrup. Pour into preheated Irish coffee glass and add lemon twist. Serve in an Irish Coffee Glass.
Punch
1 1/2 ounces Scotch
1 1/2 ounces boiling water
1 teaspoon sugar
Combine the Scotch and boiling water in a silver-plated mug or tankard.
Ignite the liquid and, while blazing, mix both ingredients by pouring them four or five times from one mug to another.
Sweeten with one teaspoon of sugar and garnish with a lemon peel.
Liquor
4 ounces cask-strength Scotch whisky
2 teaspoons demerara or raw sugar
3 ounces boiling water (plus more boiling water to heat mugs)
Preheat 2 glass mugs with boiling water, discarding water before adding the cocktail.
Clear all flammable materials from mixing area. Lay down a damp towel or two to soak up potential spills. Keep a fire extinguisher on hand.
Add the scotch, sugar and boiling water into one of the mugs, and carefully ignite with a match.
Very carefully, pour the flaming liquid back and forth from mug to mug, about 5 times.
Divide the drink evenly between the two mugs and extinguish the flames by covering one mug with the other and vice versa.
Garnish each mug with a lemon twist.
Bourbon Crusta
Mr. Boston
2 Ounce(s) Bourbon whiskey
1/2 Ounce(s) Triple Sec
1 Teaspoon(s) Maraschino liqueur
1 Teaspoon(s) Fresh lemon juice
2 Dash(es) Orange Bitters
Rim chilled cocktail glass with lemon and sugar. Curl the zest spiral in glass. Stir remaining ingredients with ice and strain into glass. Serve in a Cocktail Glass.
The whiskey gives this one more of a bite than the brandy Crusta. that distracts you a little from the fact that it is super sweet. but it is still barely drinkable. While being more drinkable because it is less sweet and has more of a bite, it is also less drinkable because it is not as delicious and candy like. See the note on the Brandy.
Brandy Collins
Mr. Boston
2 Ounce(s) Brandy
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Simple Syrup
Soda water
Orange or lemon wheel, maraschino cherry
Shake brandy, lemon juice, and syrup and strain into ice-filled Collins glass. Fill with soda water and stir. Garnish with citrus and cherry. Serve with straws. Serve in a Collins Glass.
Brandy Fix
Mr. Boston
2 1/2 Ounce(s) Brandy
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Simple Syrup
Lemon wheel
Stir brandy, lemon juice, and syrup in shaved ice filled highball glass. Add lemon. Serve with straws. Serve in a Highball Glass.
Punch
2 ounces brandy
3/4 ounce lemon juice
3/4 ounce simple syrup
Combine all ingredients in a mixing tin and dry shake without ice.
Pour into a chilled double rocks glass over crushed ice.
Garnish with a lemon wedge.
Imbibe
2 oz. brandy
½ oz. fresh lime juice
½ oz. pineapple syrup
¼ oz. simple syrup
Dash of green Chartreuse
Splash of seltzer
Garnish: seasonal fruit
Shake first five ingredients with ice cubes and strain into a glass filled with crushed ice. Add a splash of seltzer water and garnish.
Adapted from Harry Johnson’s Bartender’s Manual (1888)
Brandy Fizz
Mr. Boston
2 Ounce(s) Brandy
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Simple Syrup
Soda water
Shake brandy, lemon juice, and syrup with ice and strain into ice-filled highball glass. Fill with soda water and stir. Serve in a Highball Glass.
Brandy / Cognac Highball
Mr. Boston
2 Ounce(s) Brandy or Cognac
Ginger ale or soda water
Lemon twist
Pour brandy into ice-filled highball glass. Fill with ginger ale or soda water. Add lemon twist and stir gently. Serve in a Highball Glass.
Brandy Sangaree
Mr. Boston
2 Ounce(s) Brandy
1/2 Ounce(s) Simple Syrup
Soda water
1/2 Ounce(s) Port
Freshly grated nutmeg
Add brandy and syrup to highball glass. Add ice, fill with soda water, and stir. Float port on top and top with nutmeg. Serve in a Highball Glass.
Imbibe
1/2 tsp. white sugar dissolved in a dash of water
2 oz. brandy
Port
Tools: mixing glass, barspoon, strainer
Garnish: freshly grated nutmeg
Combine the sugar mixture and brandy in a mixing glass. Fill one-third full of crushed ice, stir well, strain into a small rocks glass and add a dash of Port. Garnish.
Adapted from Jerry Thomas’ 1862 Bon Vivant’s Companion
Liquor
1/2 teaspoon sugar
1 teaspoon water
2 ounces brandy
1 ounce port wine
Add the sugar and water into a mixing glass and stir until the sugar is dissolved.
Add the brandy and port wine, then add ice and stir.
Strain into a chilled Nick and Nora glass.
Garnish with freshly grated nutmeg.
Brandy Sling
Mr. Boston
2 Ounce(s) Brandy
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) cherry-flavored brandy
Lemon twist
Stir in old-fashioned glass. Fill with ice and stir again. Add lemon twist. Serve in an Old-Fashioned Glass.
Brandy Smash
Mr. Boston
1 Sugar cube
1 Ounce(s) Soda water
4 Fresh mint leaves
2 Ounce(s) Brandy
Lemon twist, orange wheel, maraschino cherry
Muddle sugar with soda water and mint in old-fashioned glass. Add brandy and ice. Stir and add lemon twist. Garnish with orange and cherry. Serve in an Old-Fashioned Glass.
Punch
1 1/2 ounces cognac, preferably Louis Royer Force 53 VSOP
2 dashes simple syrup (1:1, sugar:water)
2 dashes orange bitters
2 wheels lemon
1 sprig mint
In a rocks class, gently muddle mint with simple syrup and bitters to release the oils.
Add the lemon wheels and muddle to release juice.
To the rocks glass, add in crushed ice or small ice cubes and pour the cognac overtop.
Swizzle gently to mix.
Garnish with a mint sprig and lemon wheel
Brandy Swizzle
Mr. Boston
2 Ounce(s) Brandy
3/4 Ounce(s) Fresh Lime Juice
3/4 Ounce(s) Simple Syrup
2 Dash(es) Angostura Bitters
Soda water
Stir brandy, lime juice, syrup, and bitters in Collins glass. Add ice and enough soda to fill glass ¾ full. Swizzle with barspoon to frost glass. Add more ice and soda as needed. Serve with swizzle stick. Serve in a Collins Glass.
This is tasty and refreshing. Full of flavor. A very good cocktail.
Brandy Toddy
Mr. Boston
2 Ounce(s) Brandy
1 Teaspoon(s) Simple Syrup
Lemon twist
Stir brandy and syrup in old-fashioned glass. Add 1 ice cube and lemon twist. Serve in an Old-Fashioned Glass.
It’s not too sweet. It’s a solid simple way to enjoy a pour of Brandy. The ice cube and the tiny bit of syrup take enough of the edge off of the alcohol to render this a very smooth drink if brandy is your thing.
Fancy Brandy
Mr. Boston
2 Ounce(s) Brandy
1/4 Ounce(s) Triple Sec
1/4 Ounce(s) Simple Syrup
1 Dash(es) Angostura Bitters
Lemon twist
Shake with ice and strain into chilled cocktail glass. Add lemon twist. Serve in a Cocktail Glass.
Bit too much of an orange sweetness for my preference. Not horrible though. After the cold wears off a little it tastes like an orange almost lemon cough drop. Mid level drinkable?
Gin Cobbler
Mr. Boston
2 Teaspoon(s) Simple Syrup
2 Ounce(s) Soda water
2 Ounce(s) Gin
Generous amount of fresh seasonal fruit
Stir syrup and soda water in red-wine glass. Fill with ice and add gin. Stir and top with fruit. Serve with straws. Serve in a Red-Wine Glass.
Gin Cooler
Mr. Boston
2 Ounce(s) Gin
1 Teaspoon(s) Simple Syrup
Soda water or ginger ale
Lemon and/or orange zest spiral
Stir gin and syrup in Collins glass. Add ice, fill with soda water or ginger ale, and stir again. Insert citrus spiral(s) and dangle end(s) over rim of glass. Serve in a Collins Glass.
The gin and the ginger ale clash in a simple yet bad way here. Much prefer a Tom Collins or Brandy Swizzle. It gives off a chemical metallic type taste. Mid level drinkable.
Gin Fix
Mr. Boston
2 1/2 Ounce(s) Gin
1 Ounce(s) Fresh lemon juice
1 Ounce(s) Simple Syrup
Lemon wheel
Stir gin, lemon juice, and syrup in ice-filled highball glass. Garnish with lemon wheel. Serve with straws. Serve in a Highball Glass.
Gin Highball
Mr. Boston
2 Ounce(s) Gin
Ginger ale or soda water
Lemon twist
Pour gin into ice-filled highball glass. Fill with ginger ale or soda water and stir. Add lemon twist. Serve in a Highball Glass.
The gin and the ginger ale clash in a simple yet bad way here. Much prefer a Tom Collins or Brandy Swizzle. It gives off a chemical metallic type taste. Mid level drinkable.
Gin Rickey
Mr. Boston
1 1/2 Ounce(s) Gin
1/2 Ounce(s) Fresh Lime Juice
Soda water
Lime wedge
Pour gin and lime juice into ice-filled highball glass and fill with soda water. Stir. Add lime wedge. Serve in a Highball Glass.
Barely drinkable. This is harder to drink than the gin cooler. Gin plus lime by itself is harsh and not tasty at all.
Punch
2 ounces gin (preferably London dry)
1/2 - 3/4 ounce lime juice
soda water
Add gin and lime juice to a Collins glass.
Add ice and top with soda water.
Garnish with a lime wheel.
Barely drinkable. This is harder to drink than the gin cooler. Gin plus lime by itself is harsh and not tasty at all.
Punch (A.J. Johnson’s)
2 ounces gin, preferably Greenhat
3/4 ounce to 1 ounce lime juice
1 ounce citrus-basil syrup (see Editor’s Note)
Club soda, to top, preferably Q
Combine all ingredients in a mixing tin and shake with ice.
Strain into a highball glass over ice.
Top with club soda.
Garnish with straw, lemon and lime ribbons and fresh basil.
EDITOR’S NOTE
Citrus-Basil Syrup
1 cup water
1 cup white sugar
1 1/2-inch piece of Buddha’s hand citron, peeled and diced (use the “fingers,” including the flesh)
1 1/2 to 2 dried makrut lime leaves
1 ounce lemon juice
2 to 3 basil leaves
Peel of 1 lime, pith removed
Add water and sugar to a small saucepan over low heat, stirring to incorporate. Raise heat to medium, and add Buddha’s hand, lime leaves and lemon juice. Bring to a boil. Reduce temperature to low and add basil. Cover syrup and simmer for 10 to 15 minutes. (Let it steep longer, off heat, if you prefer a stronger basil flavor.) Remove from the stove and add lime peel. Allow syrup to cool, then strain into a nonreactive container. Lasts for up to 3 weeks.
NB: If you cannot obtain Buddha’s hand, Johnson recommends combining 5 ounces of lemon juice, 3 ounces of water and one whole lemon sliced into wheels, and following the recipe as directed.
Punch (Basil-Infused)
2 ounces basil-infused gin (see Editor’s Note)
3/4 ounce lime juice
3/4 ounce simple syrup
soda water, to top
Combine all ingredients, except the soda water, in a mixing tin and shake with ice.
Strain into a highball glass over ice.
Top with soda water.
EDITOR’S NOTE
Basil-Infused Gin:
375 grams (1 1/2 cups) basil, de-stemmed
1 750ml-bottle gin
1/2 teaspoon citric acid powder or lemon juice
Combine gin and basil in a Vitamix or other high-speed blender and puree. Add citric acid or lemon juice briefly pulse to combine. Fine strain through a tea strainer, coffee filter or nut-milk bag and funnel into a clean bottle. Cap tightly and refrigerate.
Large Format:
1 750ml-bottle basil-infused gin
375 ml lime juice
375 ml simple
soda water, to top
In a punch bowl, stir together all ingredients with ice. Float lime wheels in the punch bowl to garnish. To serve, ladle into individual cups.
Imbibe
2 oz. London Dry gin
¾ oz. fresh lime juice
Soda water
Glass: highball
Combine the gin and lime juice in an ice-filled glass, fill with soda water, stir and garnish.
Barely drinkable. This is harder to drink than the gin cooler. Gin plus lime by itself is harsh and not tasty at all.
Death & Co.
2 oz beefeater
1 oz lime
1/2 oz simple
club soda
lime wedge
Short shake with 3 ice cubes. Strain into highball filled with ice cubes. Top with soda. Lime wedge garnish.
Gin Sour
Mr. Boston
2 Ounce(s) Gin
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Simple Syrup
Lemon half-wheel, maraschino cherry
Shake with ice and strain into chilled sour glass up. Add lemon and cherry. Serve in a Cordial or Pony Glass.
Punch
2 ounces gin
3/4 ounce lemon juice
3/4 ounce simple syrup (1:1, sugar:water)
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a lemon peel.
Imbibe (Supernova Gin Sour)
2 OZ. GIN
1 OZ. FRESH LEMON JUICE
¾ OZ. SIMPLE SYRUP (1:1)
½ OZ. FRESH EGG WHITE (PASTEURIZED, IF YOU LIKE)
1 STAR ANISE POD
3 DASHES GRAPEFRUIT BITTERS
GARNISH:
STAR ANISE POD
Add all the ingredients to shaker. Dry shake (no ice) for 30 seconds. Add ice. Shake vigorously until well chilled. Strain into a chilled coupe. Garnish.
Imbibe (Bitter Apparition Gin Sour)
1½ oz. gin
¾ oz. fresh lime juice
¾ oz. simple syrup (1:1)
1 tsp. allspice liqueur
1 fresh egg white (pasteurized if you like)
Garnish: spritz of black walnut bitters
Add all the ingredients to a shaker and shake without ice until frothy. Add ice and shake again, then double strain into the glass. At the Spirit Room, bartenders spray the black walnut bitters over a stencil to create the eye design.
Imbibe (Bold Botanist Gin Sour)
2 oz. gin
¾ oz. fresh lime juice
½ oz. simple syrup (1:1)
1 egg white (pasteurized if you like)
6 mint leaves
Garnish: 5 dashes of Angostura bitters, mint
Combine all the ingredients in a shaker and dry shake (no ice). Add ice and shake vigorously. Strain into a chilled glass. Drop the bitters onto the surface and use a toothpick to create a star shape. Garnish with mint.
Liquor
2 ounces London dry gin
1 ounce lemon juice, freshly squeezed
1/2 ounce simple syrup
1/2 ounce egg white or aquafaba (optional)
Add the gin, lemon juice, simple syrup and egg white (if using) into a shaker and vigorously dry-shake (without ice) if using egg white or aquafaba. (If not using egg white or aquafaba, skip the dry shake and move to the next step.)
Add ice and shake again until well-chilled.
Strain into a coupe glass.
Garnish with a lemon twist. Or if using egg white or aquafaba, decorate the frothy top with 3 to 5 drops of Angostura bitters.
A Couple Cooks
2 ounces gin
1 ounce lemon juice
½ ounce simple syrup
1 egg white*
Add the gin, lemon juice, syrup, and egg white to a cocktail shaker without ice. Shake for 15 seconds.
Add the ice to the cocktail shaker. Shake again for 30 seconds.
Strain the drink into a glass; the foam will collect at the top. Serve with or without ice. Garnish with bitters swirled into foam and lemon twist.
Japanese
Mr. Boston
2 Ounce(s) Brandy
1/2 Ounce(s) orgeat or almond syrup
2 Dash(es) Angostura Bitters
Lemon twist
Stir with ice and strain into chilled cocktail glass. Add lemon twist. Serve in a Cocktail Glass.
Punch
2 ounces cognac
1/2 ounce orgeat
2 dashes Angostura bitters
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a lemon peel.
Imbibe
A simple three-ingredient classic from Jerry Thomas.
2 oz. brandy
½ oz. orgeat
2 dashes Angostura bitters
Garnish: lemon twist
Shake all ingredients with ice, strain into a chilled glass and garnish.
Adapted from Jerry Thomas’s Bar Tenders Guide, 1887
Imbibe (Improved Japanese Cocktail)
2 oz. brandy
1 oz. fresh lemon juice
1 oz. orgeat
3 dashes Peychaud’s bitters
Combine ingredients in a shaker and shake with ice to chill. Strain into a chilled glass.
Toby Cecchini, Long Island Bar, Brooklyn
A Couple Cooks
2 ounces* brandy or Cognac
½ ounce orgeat syrup
¼ ounce lemon juice*
2 dashes Peychaud’s bitters (or Angostura or orange bitters)
Add the brandy, orgeat syrup, lemon juice, and bitters to mixing glass and stir with ice.
Strain into cocktail glass. If desired, garnish with a lemon peel.
Martini Dry (4-1)
Mr. Boston
2 Ounce(s) Gin
1/2 Ounce(s) Dry Vermouth
Lemon twist or green olive
Stir with ice and strain into chilled cocktail glass. Add lemon twist or olive. Serve in a Cocktail Glass.
Netherland
Mr. Boston
1 Ounce(s) Brandy
1 Ounce(s) Triple Sec
1 Dash(es) Orange Bitters
Stir in ice-filled old-fashioned glass. Serve in an Old-Fashioned Glass.
Even orangier than a Fancy Brandy and about just as sweet. Also tastes like a citrus cough drop. This one is slightly more tolerable if you really like orange juice, especially as the ice melts and waters it down, it approaches something like a good and tasty cocktail and isn’t difficult to drink. Upper level drinkable?
Peach Sangaree
Mr. Boston
1 Ounce(s) Peach-flavored brandy
1 Ounce(s) Tawny port
Soda water
Freshly grated nutmeg
Add brandy and port to ice-filled highball glass. Add soda water. Top with nutmeg. Serve in a highball.
Planter’s Punch # 1 (without orange or pineapple juice)
Mr. Boston
2 1/2 Ounce(s) Light Rum
2 Ounce(s) Fresh Lime Juice
1/2 Ounce(s) Simple Syrup
2 Ounce(s) Soda water
1 Dash(es) Grenadine
Lemon, orange, and pineapple slices; maraschino cherry
Stir rum, lime juice, syrup, and bitters in ice-filled Collins glass until glass is frosted. Fill with soda water and top with grenadine. Garnish with the fruit. Serve with a straw. Serve in a Collins Glass.
So, this one versus Liquor. Liquor wins by a long shot. 2 oz of lime juice is just way too much, especially with that relatively tiny amount of simple syrup. Mr. Boston’s is a low level good cocktail. Liquor’s is a low level great cocktail.
Imbibe
3 OZ. AGED JAMAICAN RUM
1 OZ. FRESH LIME JUICE
3/4 OZ. RICH DEMERARA SYRUP (2:1)
1/2 OZ. ALLSPICE LIQUEUR
2 DASHES ANGOSTURA BITTERS
GARNISH:
MINT SPRIG
Combine all ingredients in a blender with 12 oz. of crushed ice and 4-6 ice cubes. Blend for 3-4 seconds, then “open strain” into a Collins glass, pouring the liquid and slushy ice into the glass while holding back the bigger ice chunks with a strainer. Garnish.
Liquor
3 ounces dark rum
1 ounce simple syrup
3/4 ounce lime juice, freshly squeezed
1 teaspoon grenadine
3 dashes Angostura bitters
1 splash club soda, chilled
Garnish: mint sprig
Add the dark rum, simple syrup, lime juice, grenadine and bitters into a shaker with ice, and shake until well-chilled.
Strain into a Collins glass over crushed ice, and top with a splash of club soda.
Garnish with a mint sprig.
So, this one versus Liquor. Liquor wins by a long shot. 2 oz of lime juice is just way too much, especially with that relatively tiny amount of simple syrup. Mr. Boston’s is a low level good cocktail. Liquor’s is a low level great cocktail.
Tiki (one of sour / two of sweet / three of strong / four of weak)
2 oz pot still Jamaican rum like Two James Doctor Bird Rum
1/2 oz lime
3/4 oz grenadine
2 dashes ango
Combine all but the bitters in a shaker and shake. Collins glass. Cubed ice. Top with bitters. Garnish with maraschino cherries on a skewer and a pineapple wedge.
Prince of Wales
Mr. Boston
3/4 Ounce(s) Madeira
3/4 Ounce(s) Brandy
1/4 Ounce(s) Triple Sec
1 Dash(es) Angostura Bitters
3 Ounce(s) Chilled Champagne
Gently fold ingredients with ice, so as not to remove bubbles. Strain into chilled champagne flute. Serve in a Champagne Flute.
Robert (Bobby) Burns
Robert Burns:
Mr. Boston (Robert Burns)
1 1/2 Ounce(s) Blended Scotch Whiskey
1/2 Ounce(s) Sweet Vermouth
1 Dash(es) Orange Bitters
1 Dash(es) Absinthe or pastis
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Bobby Burns:
Joe’s (using difford to help me break this tie)
1 1/2 blended scotch
1 1/2 sweet vermouth
1/2 oz Benedictine
lemon peel
Add the scotch, vermouth and Benedictine to a mixing glass with ice and stir until well-chilled.
Strain into a cocktail glass.
Twist a lemon peel over the glass to release its oils and then drop it into the drink.
Mr. Boston (Bobby Burns)
1 1/2 Ounce(s) Blended Scotch Whiskey
1 1/2 Ounce(s) Sweet Vermouth
1 Teaspoon(s) Benedictine
Lemon twist
Stir with ice and strain into chilled cocktail glass. Add lemon twist. Serve in a Cocktail Glass.
Imbibe
2 oz. Highland malt scotch
3/4 oz. sweet vermouth
1/2 oz. Bénédictine
Stir ingredients in a mixing glass with ice; strain into a glass.
Reprinted with permission from The Essential Cocktail by Dale DeGroff. Published by Clarkson Potter, a division of Random House
Liquor
1 ounce blended scotch whisky (ideally a 12-year-old)
1 ounce sweet vermouth (such as Noilly Prat rouge)
1/2 ounce Benedictine
Add the scotch, vermouth and Benedictine to a mixing glass with ice and stir until well-chilled.
Strain into a cocktail glass.
Twist a lemon peel over the glass to release its oils and then drop it into the drink.
Death & Co.
2 oz springbank 10 yr scotch
3/4 oz house sweet vermouth
1/4 oz drambuie
1 lemon twist
1 dash of ango
Stir all the ingredients over ice, then strain into a martini glass. Garnish with the lemon twist.
Robert E. Lee Cooler
Mr. Boston
2 Ounce(s) Gin
2 Ounce(s) Soda water
1/2 Ounce(s) Fresh Lime Juice
1 Teaspoon(s) Simple Syrup
1/4 Teaspoon(s) Anisette
Ginger ale
Orange and/or lemon zest spiral
Pour first five ingredients into ice-filled Collins glass. Top with ginger ale and stir. Add citrus spiral(s) and dangle end(s) over rim. Serve in a Collins Glass.
Barnonedrinks
2 oz. Gin
1/4 tsp. Anisette
2 oz. Club Soda
1/2 tsp. Powdered Sugar
1/2 Lime (Juice of, fresh)
Ginger Ale
Mix well the lime, the sugar and the soda in a collins glass. Add the remaining ingredients over ice cubes and stir again. Garnish with the twist of a lemon peel and an orange spiral so that the end dangles over rim of glass.
Cocktail Virgin Slut
1 dash Absinthe (1 barspoon Pernod Fils)
Juice 1/2 Lime (3/4 oz)
1 jigger Scotch (1 1/2 oz Famous Grouse + 1/4 oz Caol Ila 10 Year)
1 pint Ginger Ale (4 oz Hansen’s)
Shake all but the ginger ale with ice and strain into a highball glass filled with ice. Top with ginger ale (note my volume correction). I added a straw and a wide lime peel garnish.
On Tuesday night, I was in the mood for a highball so I looked in Jacques Straub’s 1914 book Drinks. There, I spotted the Robert E. Lee Cooler that would make good use of the cane sugar ginger ale that Andrea had just bought. While other Robert E. Lee Coolers I have seen are gin based, this one called for Scotch, and whiskey seemed more appropriate for the South than gin. With spirit, lime, and soda, could this have been the Confederates’ version of the Cuba Libre? Probably not, for Scotch did not become abundant in America until 30 years after Lee’s death.
Mixology.Recipes
Build, fill glass with ice
¾ oz fresh lime juice (2 cl)
2 oz soda (6 cl)
½ tsp sugar dissolved with soda (2 dashes)
¼ oz pastis (6 dashes)
1½ oz gin (4.5 cl)
Fill with ginger ale
Add lemon orange spirals
Serve in a tall glass (10.0 oz)
Rum Cobbler
Mr. Boston
2 Ounce(s) Light Rum
1/4 Ounce(s) Simple Syrup
Soda water
Generous amount of fresh seasonal fruit
In red-wine glass, stir rum and syrup. Top with soda water. Garnish with fruit and serve with a straw. Serve in a Red-Wine Glass.
Imbibe (Meyer’s Cobbler)
1 ½ oz. demerara rum (El Dorado 5)
¾ oz. amontillado sherry
¼ oz. fresh lemon juice
¼ oz. demerara sugar
1 tsp. strawberry purée
1 dash Angostura bitters
Garnish: berries and mint
Shake all ingredients in a shaker tin with ice. Strain over a fresh pile of crushed ice in rocks glass. Garnish.
Compère Lapin, New Orleans
Imbibe (Pretty Rickey)
1½ oz. aged rum
¾ oz. amontillado sherry
¼ oz. fresh lemon juice
¼ oz. demerara syrup (1:1)
1 barspoon mixed fruit jam
Garnish: berries, mint, orange wheel and powdered sugar
Place ingredients in a mixing tin with an orange wheel, lemon slice and a few ice cubes. Shake, strain into a glass, add crushed ice and garnish.
Ricky Gomez for Compere Lapin, New Orleans
Imbibe (Trinidad Cobbler)
1 oz. aged rum
1 oz. amontillado sherry
½ oz. fresh lemon juice
¾ oz. fresh orange juice
¾ oz. pineapple-cinnamon syrup
10 dashes Angostura bitters
Tools: swizzle stick, barspoon
Glass: footed beer glass
Garnish: mint sprig, orange wheel, grated cinnamon
Combine the rum, sherry, juices and syrup in the glass. Fill three quarters of the way full with crushed ice. Swizzle or gently fold the ingredients together with a barspoon. Top with more crushed ice. Float about 10 dashes of Angostura bitters on top. Garnish.
PINEAPPLE-CINNAMON SYRUP
1 cup raw sugar
1 cup fresh pineapple juice
1 cup pineapple chunks
2 sticks of cinnamon
Combine the sugar with ⅛ cup of water and heat until the sugar is dissolved. Add the cinnamon sticks and pineapple, heat on medium for 10 minutes. Remove from the heat and add the pineapple juice. Once cool, pour the mixture into a container and let sit overnight in the refrigerator. Fine strain in the morning. Keeps refrigerated for 1 week.
Rum Cooler
Mr. Boston
2 Ounce(s) Light Rum
1/2 Ounce(s) Simple Syrup
2 Ounce(s) Soda water
Soda water or ginger ale
Orange and/or lemon zest
Stir rum and syrup in Collins glass. Fill with ice, add soda water or ginger ale, and stir again. Insert citrus spiral(s) and dangle end(s) over glass rim. Serve in a Collins Glass.
With or without ginger ale, this is too sweet and syrupy with the presence of rum and simple without any citrus, especially with the added sugar from the ginger ale. I actually prefer the soda version. At its best however, it’s just drinkable, not good. Would be a little more drinkable if the simple were dialed back a bit.
Punch (Pineapple Cooler)
1 1/2 ounces Stiggins’ Fancy Plantation Pineapple Rum
3/4 ounce falernum, preferably Maggie’s Farm Falernum
2 heavy dashes Angostura bitters
tonic water, to top (preferably, Fever-Tree Tonic)
Combine all ingredients in a Collins glass over ice.
Stir to integrate.
Garnish with an orange twist.
Rum Daisy
Mr. Boston
2 Ounce(s) Light Rum
1/2 Ounce(s) Fresh lemon juice
1 Teaspoon(s) Simple Syrup
1 Teaspoon(s) Grenadine
Fresh seasonal fruit
Shake with ice and strain into chilled beer mug or metal cup. Add 1 large ice cube. Garnish with fruit. Serve in a Beer Mug.
Imbibe
2 oz. base spirit (gin, rum, brandy, whiskey, vodka or tequila)
1 oz. fresh lemon juice
1 tsp. grenadine
½ tsp. simple syrup (1:1)
Chilled seltzer or club soda
Garnish: seasonal fresh fruit, fresh mint (optional)
Combine the spirit, juice and syrups with ice in a shaker. Shake and strain into a Julep cup filled with cracked ice. Top with soda and garnish.
Punch (Pins & Needles)
1 ounce white rhum agricole, preferably La Favorite “Coeur de Canne”
1 1/2 ounces Lillet Rosé
3/4 ounce pineapple gum syrup
1/2 ounce lime juice
1 dash Angostura bitters
1 ounce soda water
Add rhum, Lillet, pineapple gum, lime juice and bitters to a cocktail shaker.
Add ice and shake until chilled.
Strain into a wine glass over ice.
Top with soda water and garnish with a lime wheel and a pineapple wedge.
Rum Fix
Mr. Boston
2 1/2 Ounce(s) Light Rum
1 Ounce(s) Fresh lemon or lime juice
1/2 Ounce(s) Simple Syrup
Lemon wheel
Pour ingredients into ice-filled highball glass and stir. Add lemon. Serve with a straw. Serve in a Highball Glas
Rum Highball
Mr. Boston
2 Ounce(s) Light or dark rum
Ginger ale or soda water
Lemon twist
Pour rum into highball glass over ice cubes. Fill with ginger ale or soda water and stir. Add lemon twist. Serve in a Highball Glass.
Rum Rickey
Mr. Boston
1 1/2 Ounce(s) Light Rum
1/2 Ounce(s) Fresh Lime Juice
Soda water
Lime wedge
Pour rum and lime juice into ice-filled highball glass. Fill with soda water and stir. Add lime. Serve in a Highball Glass.
Rum Swizzle
Joe’s
2 oz dark rum
1 oz lime juice
1/2 oz simple
2 dashes of ango
swizzle everything except ango in a collins with crushed ice adding crushed ice as needed then add soda then add ango on top.
Mr. Boston
2 Ounce(s) Light or dark rum
1 Ounce(s) Fresh Lime Juice
1/2 Ounce(s) Simple Syrup
2 Dash(es) Angostura Bitters
Soda water
Combine first four ingredients in ice-filled Collins glass. With bar spoon between your palms, move hands back and forth and up and down to quickly rotate and lift spoon, until glass is frosted. Top with soda water. Serve with a swizzle stick.
It’s a refreshing more watered down less sweet daiquiri. A hybrid between daiquiri and mojito where both are better than this one. Still a good cocktail and due to its great historical significance, I’d include it on my menu. The falernum Imbibe version is probably worth trying.
Punch
2 ounces light rum
juice of 1 lime
1 teaspoon sugar
2 dashes bitters
Pour over 2 scoops shaved ice in a glass pitcher.
Churn vigorously with a swizzle stick until the drink foams and pitcher frosts.
Pour into chilled highball glass and garnish with a mint sprig.
Imbibe (Central Standard Swizzle)
2 oz. aged rum
¾ oz. fresh lemon juice
¾ oz. velvet falernum
5 fresh mint leaves
Muddle the mint in a Collins glass. Add the lemon juice and falernum and fill the glass halfway with crushed ice. Stir using a swizzle stick. Top the glass with ice. Top with a generous amount of Angostura bitters and mint.
Saratoga Cocktail (Thomas Version)
Mr. Boston
3/4 Ounce(s) Brandy
3/4 Ounce(s) Rye Whiskey
3/4 Ounce(s) Dry Vermouth
2 Dash(es) Angostura Bitters
Lemon wedge
Shake with ice and strain into chilled cocktail glass. Garnish with lemon. Serve in a Cocktail Glass.
It’s ok but kinda boring. It would likely be better if it were stirred.
Alexander Cocktail No. 1 (Gin…No. 2 is the Brandy Alexander)
Mr. Boston
1 Ounce(s) Gin
1 Ounce(s) White creme de cacao
1 Ounce(s) half-and-half or light cream
Freshly grated nutmeg
Shake with ice and strain into chilled cocktail glass. Top with nutmeg. Serve in a Cocktail Glass.
Traditional Dry Martini
Joe’s
1 1/2 oz gin
1 1/2 oz dry
2 dashes orange bitters
I prefer this over the modern 2:1 or 2:0 martini. Of course, it’s a good cocktail. If you’re a martini person, maybe great. Definitely worth having on the menu as a historical option for the martini lover.
Mr. Boston
1 Ounce(s) Gin
1 Ounce(s) Dry Vermouth
1 Dash(es) Orange Bitters
Lemon twist
Stir with ice and strain into chilled cocktail glass. Add lemon twist. Serve in a Cocktail Glass.
Alabazam
Mr. Boston
2 Ounce(s) Armagnac
2 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Orange curacao
1/2 Ounce(s) Simple Syrup
2 Dash(es) Angostura Bitters
2 Dash(es) Peychaud’s Bitters
1 Orange twist, flamed
Shake with ice and strain into ice-filled old-fashioned glass. Flame orange twist and add. Serve in an Old-Fashioned Glass.
Punch
1 1/2 ounces cognac
1/2 ounce Cointreau
1/4 ounce Angostura bitters
1/4 ounce lemon juice
1/4 ounce simple syrup (1:1, sugar:water)
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into chilled coupe or cocktail glass.
Marvel at the spiciness.
Apple Brandy Rickey
Mr. Boston
1 1/2 Ounce(s) Apple Brandy
1/2 Ounce(s) Fresh lemon juice
Soda water
Lime wedge
Stir brandy and lime juice in highball glass. Add ice, fill with soda water, and stir again. Add lime. Serve in a Highball glass
Bridal
Mr. Boston
2 Ounce(s) Gin
1 Ounce(s) Sweet Vermouth
1/4 Ounce(s) Maraschino liqueur
1 Dash(es) Orange Bitters
Maraschino cherry
Stir with ice and strain into chilled cocktail glass. Add cherry. Serve in a Cocktail Glass.
Maraschino isn’t too much for me. I think this is a great cocktail. I will compare this to Tom’s Martinez because it’s very similar and then to other Martinez recipes though the proportions are not as similar as Tom’s.  I probably prefer Tom’s Martinez because it isn’t as sweet. This is just a little bit rough on the tongue.  I need to try this with old Tom gin.  I have tried it with old Tom Gin. It is smoother with old Tom. It just blends better. Yes, I prefer this with old Tom to Tom’s Martinez during the first few sips. Towards the end of the cocktail, I prefer Tom’s Martinez. The Tanqueray helped to distract from the sweetness. 
Bronx Cocktail
Mr. Boston
1 Ounce(s) Gin
1/2 Ounce(s) Dry Vermouth
1/2 Ounce(s) Sweet Vermouth
1 Ounce(s) Orange juice
Orange wheel
Shake with ice and strain into chilled cocktail glass. Add orange wheel. Serve in a Cocktail Glass.
Adding this much orange juice is almost cheating. And the competition is the Tango cocktail. Still, the tango cocktail wins. This cocktail is just drinkable. Gin and orange juice just don’t mix all that well.
Punch
1 1/2 ounces gin
1/2 ounce sweet vermouth
1/2 ounce Dolin blanc
3/4 ounce orange juice, fresh
1/4 ounce lemon juice
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with an orange peel.
Punch (South Bronx)
Serving: 1
2 ounces Old Tom gin, preferably 1 ½ ounces Haymans and ½ ounce Ransom
1/2 ounce blanc vermouth, preferably Dolin
1/2 ounce sweet vermouth, preferably Carpano
1 teaspoon pineapple juice
1/2 teaspoon orange juice
9 drops Bitter End BBQ Bitters
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled coupe.
Garnish with lemon twist.
Imbibe
2 oz. gin
½ oz. dry vermouth
½ oz. sweet vermouth
1 oz. fresh orange juice
Combine all of the ingredients in a shaker with ice, shake, strain into a chilled glass and garnish with an orange twist.
Adapted from The Savoy Cocktail Book, 1930
Liquor
2 ounces gin
1/4 ounce dry vermouth
1/4 ounce sweet vermouth
1 ounce orange juice, freshly squeezed
1 dash orange bitters (optional)
Add the gin, dry and sweet vermouths, orange juice and orange bitters into a shaker with ice and shake until well-chilled.
Double-strain into a chilled cocktail glass.
Carrol Cocktail
Mr. Boston
1 1/2 Ounce(s) Brandy
3/4 Ounce(s) Sweet Vermouth
Maraschino cherry
Stir with ice and strain into chilled cocktail glass. Add cherry. Serve in a Cocktail Glass.
What’s cool about this cocktail is the fact that the brandy and the sweet vermouth complement each other naturally so well that this is a good cocktail with only those two ingredients. It is superior to drinking brandy by itself. Of course it isn’t a great cocktail compared to my favorites but give me this over a martini any day. And actually, give me this over a Manhattan some days.
Deshler
Mr. Boston
1 1/2 Ounce(s) Straight rye whiskey
1/2 Ounce(s) Dubonnet Rouge
1/4 Ounce(s) Triple Sec
2 Dash(es) Angostura Bitters
Lemon twist
Stir with ice and strain into chilled champagne flute. Add lemon twist. Serve in a Champagne Flute.
It’s good. A little scrumptious. Nothing really bad about it. Nothing stands out too much. But it’s not really great either. But it’s a solid xox talk and those are rare.
Liquor
2 ounces rye whiskey
1 ounce Dubonnet rouge
1/4 ounce Cointreau
2 dashes Peychaud’s bitters
Add all the ingredients to a mixing glass with ice and stir until well-chilled.
Strain into a cocktail glass.
Garnish with an orange twist.
East India Cocktail No. 1
Imbibe (East Indian Swizzle)
This interpretation of Harry Johnson’s classic East India Cocktail combines three seemingly simple ingredients into one extraordinary drink.
1 ½ oz. Cognac
1 ½ oz. pineapple juice
½ oz. triple sec
Garnish: 2 dashes Angostura bitters, cinnamon stick and edible orchid (optional)
Add all ingredients to a Collins glass. Slowly add crushed ice and swizzle until a frost forms on the outside of the glass. Add more crushed ice to fill, top with Angostura and add cinnamon stick and edible orchid (if using).
Guiseppe González, New York City
This version has much better balance and better taste than Mr. Boston’s. And it’s ingenious and cheating to throw the ango on top at the end. The smell and taste come together so well in a big one two combo that’s just difficult to find anywhere else. This is a low end great cocktail.
Mr. Boston
1 1/2 Ounce(s) Brandy
1/2 Ounce(s) Jamaica Rum (funky or dark or both)
1/2 Ounce(s) Triple Sec
1/2 Ounce(s) Pineapple Juice
1 Dash(es) Angostura Bitters
Lemon twist, maraschino cherry
Shake with ice and strain into chilled cocktail glass. Add lemon twist and cherry. Serve in a Cocktail Glass.
Lingering bad aftertaste. The balance is off. Low end good cocktail. The other version is better.
Floradora Cooler and Floradora Cocktail
Joe’s
1 1/2 oz London dry gin
1/2 oz Chambord
1 ounce lime juice, freshly squeezed
1/2 ounce raspberry syrup
1/2 oz ginger syrup
2 oz soda, chilled, to top (ginger ale or beer if you don’t have ginger syrup)
Add everything but the soda into a shaker with ice and shake until well-chilled.
Double-strain into a highball glass over fresh ice.
Top with the soda and stir gently and briefly to combine.
Garnish with skewered raspberries.
For the cocktail version, omit the soda or most of the soda and serve up in a coupe. Of course you can only do that true to the spirit of the recipe if you are using the ginger syrup.
Mr. Boston
3/4 Ounce(s) Fresh Lime Juice
1/2 Ounce(s) Simple Syrup
1/4 Ounce(s) Grenadine
2 Ounce(s) Gin
2 Ounce(s) Soda water or ginger ale
Stir first three ingredients in Collins glass. Add ice and pour in gin. Fill with soda water or ginger ale and stir again. Serve in a Collins Glass.
Liquor
2 ounces London dry gin
1 ounce lime juice, freshly squeezed
1/2 ounce raspberry syrup*
Ginger beer or ginger ale, chilled, to top
Add the London dry gin, lime juice and raspberry syrup into a shaker with ice and shake until well-chilled.
Double-strain into a highball glass over fresh ice.
Top with the ginger beer (or ginger ale) and stir gently and briefly to combine.
Garnish with skewered raspberries.
A Couple Cooks
2 ounces* gin
½ ounce raspberry syrup or Chambord liqueur
½ ounce lime juice
3 ounces ginger beer
In a highball glass or stemmed glass, add the gin, raspberry syrup or Chambord, and lime juice.
Fill with ice and top with ginger beer. Garnish with a lime wedge and raspberry, if desired.
Punch
1 1/2 ounces gin
3/4 ounce lime juice
4 raspberries
1/2 ounce simple syrup (1:1, sugar:water)
ginger soda
In a cocktail shaker, muddle raspberries with simple syrup.
Add lime juice, gin and ice and shake until chilled.
Double-strain into a Collins glass over ice.
Garnish with an orange wheel, lime wheel and a raspberry.
Goat’s Delight
Mr. Boston
1 Ounce(s) Brandy
1 1/2 Ounce(s) Kirschwasser
1/4 Ounce(s) half-and-half
1 Dash(es) orgeat or almond syrup
1 Dash(es) Absinthe or pastis
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Harvard Cocktail
Mr. Boston
1 1/2 Ounce(s) Brandy
3/4 Ounce(s) Sweet Vermouth
1/2 Ounce(s) Fresh lemon juice
1 Teaspoon(s) Grenadine
1 Dash(es) Angostura Bitters
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Punch
2 ounces Cognac
1 ounce sweet vermouth
2 dashes Angostura bitters
1 ounce soda water
Combine all ingredients, except for the soda water, in a mixing glass over ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Top with soda water.
Garnish with an orange twist.
Hoffman House Martini
Mr. Boston
1 1/2 Ounce(s) Gin
3/4 Ounce(s) Dry Vermouth
2 Dash(es) Orange Bitters
Orange twist
Stir with ice and strain into chilled cocktail glass. Add orange twist. Serve in a Cocktail Glass.
Punch
2 parts Plymouth gin
1 part Dolin de Chambéry Dry Vermouth
2 dashes Bitter Truth Orange Bitters
Stir the liquid ingredients together in a mixing glass filled with ice and strain into a chilled cocktail glass
Garnish with a twist of lemon.
Hop Toad
Mr. Boston
3/4 Ounce(s) Light Rum
3/4 Ounce(s) Apricot-Flavored Brandy
1/2 Ounce(s) Fresh Lime Juice
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
McCelland Cocktail
Mr. Boston
1 1/2 Ounce(s) Sloe gin
3/4 Ounce(s) Triple Sec
1 Dash(es) Orange Bitters
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Lowering the triple sec and adding maybe a little lemon and a portion of raspberry syrup a d a bit of dry gin would be bomb to make a different cocktail. This taste a lot like medicine, cough syrup or something. But it’s delicious. I love it. Very strikingly different. Just a bit too syrupy to be in the amazing category.
Metropole
Mr. Boston
1 1/2 Ounce(s) Brandy
1 1/2 Ounce(s) Dry Vermouth
2 Dash(es) Orange Bitters
1 Dash(es) Peychaud’s Bitters
Maraschino cherry
Stir with ice and strain into chilled cocktail glass. Garnish with cherry. Serve in a Cocktail Glass.
I don’t think dry vermouth and brandy go well together in equal proportions. Weird taste. Nothing really great about this cocktail. I actually prefer the orangey brandy cocktails.
Punch (Metropolis)
2 ounces Rémy Martin 1738 Cognac
¾ ounce Lustau Capataz Andrés cream sherry
½ ounce Carpano Antica sweet vermouth
1 teaspoon pear brandy (Clear Creek or Massenez preferred)
1 teaspoon demerara syrup (2 parts demerara sugar:1 part water)
Stir all ingredients in a mixing glass with ice.
Strain into a coupe glass.
Twist lemon peel over the glass to express the oils, then discard the lemon peel.
Rob Roy
Mr. Boston
1 1/2 Ounce(s) Blended Scotch Whiskey
3/4 Ounce(s) Sweet Vermouth
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Punch
2 ounces Scotch, blended
1 ounce sweet vermouth
2 dashes Angostura bitters
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a brandied cherry or a lemon twist.
EDITOR’S NOTE
We love a Rob Roy mixed with Carpano Antica sweet vermouth, but if you can’t find it, Martini & Rossi makes a fine, albeit slightly fruitier substitute. Luxardo cherries are a luxury, but if you can find them, plop one in. Otherwise, go for a lemon twist.
Punch (Anu Apte-Elford)
2 ounces Scotch, preferably Bank Note 5 Year Old Blended Scotch Whisky
1 ounce sweet vermouth, preferably Cinzano
3 to 4 dashes Angostura bitters
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with an optional lemon twist or cherry.
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.
Punch (Bold Rob Roy)
2 ounces Scotch, preferably Laphroaig 10 Year
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 or cocktail glass.
Garnish with a maraschino cherry.
Punch (Elegant Rob Roy)
2 ounces blended Scotch, preferably The Feathery
1 ounce sweet vermouth, preferably Dolin Rouge
3 dashes apple bitters
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Punch (Andy Bixby’s)
2 ounces Scotch, preferably Glenmorangie 10 year
1 ounce sweet vermouth, preferably Cocchi Di Torino
2 dashes Regan’s Orange Bitters
1 dash Angostura bitters
Combine all ingredients in a mixing glass over 1 cracked cube of ice and 5 whole cubes and stir until chilled.
Add “finishing cube” and stir 10 more times.
Strain into a chilled coupe.
Express orange peel and discard. Garnish with cherry.
Imbibe
2 OZ. SCOTCH
1 OZ. SWEET VERMOUTH
2 DASHES ANGOSTURA BITTERS
GARNISH:
CHERRY
Combine all of the ingredients in a mixing glass with ice, stir to chill, then strain into a chilled glass and garnish.
Liquor
2 ounces scotch
3/4 ounce sweet vermouth
3 dashes Angostura bitters
Add the scotch, sweet vermouth and bitters into a mixing glass with ice and stir until well-chilled.
Strain into a chilled cocktail glass.
Garnish with 2 speared brandied cherries
A Couple Cooks
2 ounces blended Scotch whisky
1 ounce sweet red vermouth
3 dashes Angostura or orange bitters
Combine the Scotch, vermouth and bitters in a cocktail mixing glass (or any other type of glass). Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds.
Strain into a coupe or cocktail glass. Garnish with a cherry and serve.
Saratoga Cocktail (Johnson Version)
Mr. Boston
2 Ounce(s) Brandy
1 Teaspoon(s) Fresh lemon juice
1 Teaspoon(s) Pineapple Juice
1/2 Teaspoon(s) Maraschino liqueur
2 Dash(es) Angostura Bitters
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Star Cocktail
Mr. Boston
1 Ounce(s) Apple Brandy
1 Ounce(s) Sweet Vermouth
1 Dash(es) Angostura Bitters
Lemon twist
Stir with ice and strain into chilled cocktail glass. Add lemon twist. Serve in a Cocktail Glass.
Made three different cocktails. The Star Cocktail as specified when compared to a Manhattan is much sweeter. It’s very nice. I’d prefer a Manhattan most of the time. This is a high level good cocktail. I also tried it with the Manhattan proportions and as a cocktail I like it more that way because it presents as more elegant and sophisticated. It’s an apple brandy Manhattan. What’s not to love? What I like even more is the apple brandy and rye split. That’s where it’s at. The Manhattan ration apple brandy by itself is just a tad too sweet. The sweet vermouth really does need a bit of rye. But I think that the split is better than the traditional Manhattan. The apple brandy Manhattan is a mid level great cocktail. The rye and apple brandy split is a also a mid level great cocktail.
Stinger
Mr. Boston
1 1/2 Ounce(s) Brandy
1/2 Ounce(s) White creme de menthe
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Punch
2 1/4 ounces cognac
3/4 ounce crème de menthe (preferably Tempus Fugit)
1 dash orange bitters
1 sprig mint
In a mixing glass, muddle mint with crème de menthe and orange bitters.
Add cognac and ice, and shake until chilled.
Strain over ice into a rocks glass or strain into a chilled coupe or cocktail glass.
Garnish with a small sprig of mint.
Punch (William Elliott’s)
1 3/4 ounces Cognac, preferably Gourry de Chadeville overproof
3/4 ounce créme de menthe, preferably Giffard Menthe-Pastille
1 dash absinthe, preferably Germain-Robin
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled coupe over a large piece of ice.
Express a lemon peel over the surface of the drink and discard.
Punch (John DeBary’s)
1 1/2 ounces Tempus Fugit Crème de Menthe
1 1/2 ounces Cognac, preferably VS or VSOP
1/4 ounce navy strength gin, preferably Plymouth
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled cocktail glass.
Garnish with a mint leaf.
Imbibe (Midnight Stinger)
1½ oz. of Cognac
¾ oz. of white crème de menthe
5 to 8 small peppermint leaves
¾ oz. of aged Jamaican rum float
Shake until first three ingredients until chilled, then strain into an ice-filled rocks glass. Float ¾ oz. of aged Jamaican rum on top, then garnish with a peppermint sprig.
Liquor
2 ounces cognac
1 ounce white creme de menthe
Add the cognac and white crème de menthe into a mixing glass with ice and stir until well-chilled.
Strain into a rocks glass over crushed ice.
A Couple Cooks
2 ounces Cognac
¾ ounce white creme de menthe (white, not green)*
Stir the ingredients in a mixing glass with handful of ice. Strain into an ice filled lowball glass and garnish with mint, if desired.
Traditional Sweet Martini
Joe’s
1 1/2 oz gin
1 1/2 oz sweet vermouth
2 dashes orange bitters
Mr. Boston
1 Ounce(s) Gin
1 Ounce(s) Sweet Vermouth
1 Dash(es) Orange Bitters
Lemon twist
Stir with ice and strain into chilled cocktail glass. Add lemon twist. Serve in a Cocktail Glass.
Wallick Cocktail
Joe’s
1 1/2 gin
1 1/2 dry vermouth
2 barspoons of blue curaçao or triple sec
Stir and strain into coupe
I think I prefer the 50/50 Martini with orange bitters over the triple sec here. The Yale cocktail I prefer because of the ango and the preferred gin to dry vermouth ratio (very different than sweet vermouth with gin).
Mr. Boston
1 1/2 Ounce(s) Gin
1 1/2 Ounce(s) Dry Vermouth
1 Teaspoon(s) Triple Sec
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
I think I prefer the 50/50 Martini with orange bitters over the triple sec here. The Yale cocktail I prefer because of the ango and the preferred gin to dry vermouth ratio (very different than sweet vermouth with gin).
Whispers of the Frost Cocktail
Mr. Boston
3/4 Ounce(s) Bourbon whiskey
3/4 Ounce(s) Cream sherry
3/4 Ounce(s) Tawny port
1/4 Ounce(s) Simple Syrup
Orange and lemon half-wheels
Stir with ice and strain into chilled cocktail glass. Garnish with orange and lemon. Serve in a Cocktail Glass.
Yale Cocktail
Joe’s
1 1/2 oz gin
1/2 oz dry vermouth
2 barspoons blue curaçao
1 dash of ango
Stir, coupe
A classy shade of blue-green without the orange flavor adding any unpleasant flavor, thanks in part I’m sure to the ango and the low vermouth level. I prefer this to a Martini. Certainly one of my preferred Martini riffs. For my taste this is a good cocktail, for a martini or gin lover, this is a great option.
Mr. Boston
1 1/2 Ounce(s) Gin
1/2 Ounce(s) Dry Vermouth
1 Teaspoon(s) Blue curaçao
1 Dash(es) Angostura Bitters
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
A classy shade of blue-green without the orange flavor adding any unpleasant flavor, thanks in part I’m sure to the ango and the low vermouth level. I prefer this to a Martini. Certainly one of my preferred Martini riffs. For my taste this is a good cocktail, for a martini or gin lover, this is a great option.
Albemarle Fizz
Mr. Boston
2 Ounce(s) Gin
3/4 Ounce(s) Fresh lemon juice
1 Teaspoon(s) Raspberry Syrup
1/4 Ounce(s) Simple Syrup
Soda water
Shake first four ingredients with ice and strain into ice-filled highball glass. Fill with soda water Serve in a Highball Glass.
Blood & Sand
Mr. Boston
1/2 Ounce(s) Blended Scotch Whiskey
1/2 Ounce(s) cherry-flavored brandy
1/2 Ounce(s) Sweet Vermouth
1/2 Ounce(s) Orange juice
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Punch
1 ounce Scotch, blended
1 ounce cherry liqueur (preferably Cherry Heering)
1 ounce sweet vermouth
1 ounce orange juice, freshly squeezed
Add all ingredients to a cocktail shaker.
Add ice and shake.
Strain into a chilled coupe or cocktail glass.
EDITOR’S NOTE
Not all cherry liqueurs are created equal; your best bet for this drink is the Danish liqueur Cheery Heering.
Imbibe
Rich and smoky, the classic Blood and Sand recipe is a cold-weather classic.
1 oz. blended Scotch
1 oz. fresh orange juice
¾ oz. Cherry Heering
¾ oz. sweet vermouth
Garnish: cherry
Combine ingredients in a shaker with ice, shake well for 10 seconds and strain into a chilled glass. Garnish.
Adapted from Cocktail Bill Boothby’s World Drinks and How to Mix ’Em, 1934.
Liquor
3/4 ounce scotch
3/4 ounce sweet vermouth
3/4 ounce Heering cherry liqueur
3/4 ounce orange juice, freshly squeezed
Add the scotch, sweet vermouth, cherry liqueur and orange juice into a shaker with ice and shake until well-chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with an orange peel.
A Couple Cooks
1 ounce blended Scotch whisky
1 ounce cherry liqueur or cherry brandy (like Cherry Heering)
½ ounce sweet vermouth
½ ounce blood orange juice
Add the Scotch, cherry liqueur, sweet vermouth, and blood orange juice to a cocktail shaker. Fill it with ice and shake it until cold.
Strain into a cocktail glass. If desired, garnish with an orange twist.
Death & Co.
1 oz springbank 10 yr scotch
1/2 oz cherry heering
1/2 oz (their) house sweet vermouth
3/4 oz orange juice
1/2 teaspoon lemon juice
1 brandied cherry garnish
Shake all the ingredients with ice, then strain into a coupe. Garnish with the cherry.
low level great
El Presidente Cocktail No. 1
Mr. Boston
1 1/2 Ounce(s) Light Rum
3/4 Ounce(s) Fresh Lime Juice
1 Teaspoon(s) Pineapple Juice
1 Teaspoon(s) Grenadine
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
This is a wonderful little sour for anyone who prefers more citrus than sweet. It provides plenty of flavor without being overly sweet. 
Punch
1 1/2 ounces gold rum
3/4 ounce dry vermouth
1/4 ounce orange curaçao
1/2 teaspoon grenadine, see recipe
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with an orange or lemon peel.
Punch (Julio Cabrera’s El Presidente)
1 1/2 ounces blended aged rum, preferably Banks 7
3/4 ounce blanc vermouth, preferably Dolin
1/2 ounce dry Curaçao, preferably Pierre Ferrand
1 barspoon homemade grenadine (see Editor’s Note)
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled coupe.
Express the orange peel and discard.
Garnish with Morello cherry.
EDITOR’S NOTE
Homemade Grenadine:
1 cup white sugar
1 cup pomegranate juice
1 orange peel
½ barspoon orange flower water
In a saucepan, combine the sugar and pomegranate juice. Bring to a boil, then remove from heat. When cool, add the orange peel and orange flower water, and stir to combine.
Punch (Cienfuegos’ El Presidente)
3/4 ounce bianco vermouth, preferably Dolin Blanc
3/4 ounce rum, preferably El Dorado 3-Year
3/4 ounce white rum, preferably La Favorite Rhum Blanc
1/4 ounce curaçao
1 barspoon grenadine
Add all ingredients to a mixing glass, add ice and stir.
Strain into a chilled coupe.
Twist lemon rind over top and drop into drink.
Punch (Caña Rum Bar’s El Presidente)
2 ounces golden rum, preferably Ron Barcelo Imperial
1/2 ounce Curaçao
1/2 ounce dry vermouth
3 drops pomegranate syrup (see Editor’s Note)
Stir all ingredients in a mixing glass with ice.
Strain into a coupe glass and garnish with an orange peel.
EDITOR’S NOTE
Pomegranate Syrup:
Boil pomegranate juice until lightly reduced by 20 percent. Blend the pomegranate reduction with equal parts raw sugar by volume until dissolved.
Thad Vogler’s El Presidente
2 ounces white rum
1/2 ounce bianco vermouth, preferably Bordiga
1 barspoon grenadine, preferably Small Hand Foods
1 barspoon orange curaçao, preferably Farmhouse
2 dashes orange bitters
Stir and strain into a chilled stem glass.
Garnish with a lemon twist.
Imbibe
1½ OZ. RICH WHITE RUM
1½ OZ. DOLIN VERMOUTH BLANC (MARTINI & ROSSI OR CINZANO BIANCO ARE FINE SUBSTITUTES)
1 BARSPOON ORANGE CURAÇAO OR GRAND MARNIER
½ BARSPOON REAL GRENADINE
THINLY CUT ORANGE PEEL
GARNISH:
MARASCHINO CHERRY (OPTIONAL)
Stir ingredients well with cracked ice and strain into a chilled glass. Twist a swatch of thinly cut orange peel over the top and drop in or discard. Garnish, if desired, with a cherry.
Imbibe (Bar Agricole’s El Presidente Cocktail)
2 OZ. WHITE RUM
½ OZ. BLANC VERMOUTH
1 TSP. CURAÇAO
1 TSP. GRENADINE
2 DASHES ORANGE BITTERS
GARNISH:
LEMON TWIST
Stir ingredients with ice to chill, strain into a chilled glass and Garnish.
Liquor
1 1/2 ounces white rum
3/4 ounce dry vermouth
1/4 ounce orange curaçao
2 dashes grenadine
Add the white rum, dry vermouth, orange curaçao and grenadine to a mixing glass with ice and stir until well-chilled.
Strain into a chilled cocktail glass.
A Couple Cooks
2 ounces aged or golden rum
1 ounce blanc vermouth (or Lillet Blanc!)
1 ounce Orange Curaçao or Grand Marnier
1 teaspoon grenadine
In a mixing glass, add the rum, vermouth or Lillet Blanc, Grand Marnier, and grenadine and fill the mixing glass with a handful of ice. Stir until cold. Strain the drink into a cocktail glass.
Use a knife to remove a 1″ wide strip of an orange peel. Squeeze the orange peel into the drink to release the oils. Gently run the peel around the edge of the glass, then place it in the glass and serve. Add a cocktail cherry if desired.
Frisco Sour
Mr. Boston
2 Ounce(s) Bourbon or Rye Whiskey
3/4 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Fresh Lime Juice
1/2 Ounce(s) Benedictine
1 Lemon and lime wheels
Shake with ice and strain into chilled sour glass. Garnish with lemon and lime.
Funky citrusy. This versus Imbibe. With Imbibe the Benedictine comes through more. Mr. Boston is way too funky citrusy. Both are so bad. Heather agrees. The Imbibe version is milder. Mr. Boston is low level drinkable. Imbibe is mid level drinkable. Heather is laughing. Now she is cackling.
Imbibe
Murray Stenson typically uses Old Overholt rye whiskey in this classic Bénédictine cocktail. If you use bourbon or another brand of rye, Stenson suggests adjusting the amount of whiskey to your personal taste.
2 oz. rye whiskey
1/2 oz. fresh lemon juice
1/2 oz. Bénédictine
Tools: shaker, strainer
Pour ingredients into a shaker and fill with ice. Shake well for 10 seconds, then strain into a chilled glass.
Adapted by Murray Stenson, Seattle
Funky citrusy. This versus Imbibe. With Imbibe the Benedictine comes through more. Mr. Boston is way too funky citrusy. Both are so bad. Heather agrees. The Imbibe version is milder. Mr. Boston is low level drinkable. Imbibe is mid level drinkable. Heather is laughing. Now she is cackling.
Monkey Gland
Mr. Boston
2 Ounce(s) Gin
1 Ounce(s) Orange juice
1/4 Ounce(s) Grenadine
1 Dash(es) Absinthe
Orange twist
Shake with ice and strain into chilled cocktail glass. Add orange twist. Serve in a Cocktail Glass.
Imbibe
1½ OZ. GIN
1½ OZ. FRESH ORANGE JUICE
1 TSP. GRENADINE
1 TSP. SIMPLE SYRUP (1:1)
1 TSP. ABSINTHE
Shake ingredients with ice and strain into a chilled cocktail glass.
Adapted from Barflies and Cocktails by Harry MacElhone (1927)
Pegu Club
Mr. Boston
2 Ounce(s) Gin
1/2 Ounce(s) Orange curacao
1/2 Ounce(s) Fresh Lime Juice
1 Dash(es) Angostura Bitters
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
A high class margarita? This one makes you take a step back and think about what you just put in your mouth. The taste is complex. The orange taste is very prominent without being super sweet. The taste is not very broad but it is very deep. This is a good cocktail but if you are not a big fan of orange, stay away. Though it is not a great cocktail, it does smack of the type of complexity and balance you might look for any modern craft cocktail.
Punch
2 ounces gin, London dry
3/4 ounce dry Curaçao (preferably Pierre Ferrand)
3/4 ounce lime juice
1 dash Angostura bitters
1 dash orange bitters
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a lime peel.
EDITOR’S NOTE
The Pegu Club is an extremely dry cocktail. If a hint of sweetness is preferred, splash in a dash or two of simple syrup (1:1, sugar:water).
Imbibe
The Pegu Club is delicious 1920s cocktail that was first crafted in the club of the same name.
1½ oz. gin
½ oz. Cointreau
¾ oz. fresh lime juice
2 dashes Angostura bitters
Shake all the ingredients with ice, then strain into a chilled glass.
Adapted from Vintage Spirits & Forgotten Cocktails by Ted Haigh
Liquor
2 ounces gin
3/4 ounce orange curaçao
1/2 ounce lime juice, freshly squeezed
1 dash Angostura bitters
1 dash orange bitters
Add the gin, orange curaçao, lime juice, Angostura bitters and orange bitters into a shaker with ice and shake until well-chilled.
Double-strain into a chilled cocktail glass.
A Couple Cooks
2 ounces* gin
1 ounce orange liqueur (triple sec, Cointreau, or clear orange curacao)
½ ounce lime juice
1 dash angostura
1 dash orange bitters
Place the gin, orange liqueur, lime juice, and bitters in a cocktail shaker. Add 2 handfuls of ice and shake until cold.
Strain the drink into a cocktail glass. Garnish with a lime wedge if desired.
Mary Pickford Cocktail
Mr. Boston
1 1/2 Ounce(s) Light Rum
3/4 Ounce(s) Pineapple Juice
1/4 Ounce(s) Maraschino liqueur
1/4 Ounce(s) Grenadine
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
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.
Liquor
1 1/2 ounces white rum
1 1/2 ounces pineapple juice
1 teaspoon grenadine
6 drops maraschino liqueur
Add the white rum, pineapple juice, grenadine and maraschino liqueur to a cocktail shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
A Couple Cooks
2 ounces* white rum
1 ½ ounces pineapple juice
1 teaspoon Maraschino liqueur
2 teaspoons grenadine
Place the rum, pineapple juice, Maraschino liqueur, and grenadine in a cocktail shaker. Add 2 handfuls of ice and shake until cold.
Strain the drink into a cocktail glass. Garnish with a Luxardo cherry if desired.
San Martin Cocktail
Mr. Boston
1 1/2 Ounce(s) Gin
1 1/2 Ounce(s) Sweet Vermouth
1 Teaspoon(s) Green or yellow Chartreuse
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
This is a good cocktail. I prefer this to the 50/50 Martini. Not sure if I prefer it to the Martinez.
The Blinker
Joe’s will be a split between raspberry syrup and Campari
Mr. Boston
2 Ounce(s) Straight rye whisky
1 1/2 Ounce(s) Grapefruit Juice
1 Teaspoon(s) Raspberry Syrup
Grapefruit twist or skewered raspberry
Shake and strain into cocktail glass. Garnish with grapefruit twist or raspberry. Serve in a Cocktail Glass.
I can barely taste the raspberry and that’s unfortunate because it’s the most redeeming thing about this cocktail. It’s not bad. It’s actually a good cocktail. It’s definitely one I would quickly recommend to anyone who loves grapefruit juice. It seems that grapefruit and raspberry make a good combination. Aftertaste is good, better than the initial taste. I guess the syrup lingers in the mouth longer than everything else. The rye seems a little awkward in this marriage.
Punch
2 ounces rye
3 ounces grapefruit juice
1 ounce grenadine or Campari or a split
Combine all the ingredients except the grapefruit twist in a cocktail shaker filled with ice and shake until chilled, about 15 seconds.
Strain into a chilled coupe.
Twist a piece of grapefruit zest over the drink and drop into the glass.
For the first try I didn’t include Campari and I used raspberry syrup rather than grenadine. Punch went bold here with the chosen proportions and it paid off. The weird awkward taste you got from the rye is gone and rather you finally taste the rye being a compliment rather than a drawback. Might be a tad sweet but this is a good ratio of grapefruit to raspberry. Bring the raspberry down by a quarter or almost a quarter ounce and you’ve got a great cocktail on your hands. Next, by mistake, I tried it with just half an ounce of raspberry. The rye was back in a bit of a bad way. 3/4 oz might still work but that’s not what I’m going to try next. Ok, so I tried evenly splitting between raspberry and Campari. It was very good but the original Punch version is superior. I’ll try 3/4 oz raspberry with 1/4 oz Campari. Also, as soon as I tasted the bitter from the Campari, I instinctively wanted pineapple to get in the mix. But that’s a thought for another time. So with a 3/4 raspberry to 1/4 Campari split, I think I finally beat the Punch original, but barely. Both are at very good status but not quite great. Now two further experiments yet lay before me. One is the 3/4 1/4 split with the addition of pineapple or it’s 1/2 1/2 with the addition of pineapple. Or a third option, split the raspberry with pineapple and lower the grapefruit since too much sweetness is a problem even in the best version of this which is why the original versions called for more citrus than sweet. Let’s bring the grapefruit juice down by 1/2, the raspberry down by 1/2, insert Campari at 1/4 and pineapple at 1/2. Ok, that was good but I am still not sure that it’s as good as the Punch original. Next, let’s bring the pineapple down to 1/4 and the raspberry down to a heavy 1/4 keeping the Campari at 1/4 and the grapefruit at 2 1/2 oz and the rye at 2 oz. Or we could split the rye and Campari 1 1/2 to 1/2.
Imbibe
2 oz. rye whiskey
½ oz. fresh grapefruit juice (not pink)
1 barspoon raspberry syrup
Tools: shaker, strainer
Garnish: grapefruit twist
Combine all ingredients with ice in a shaker and shake vigorously. Strain into a chilled glass and garnish.
If you like rye more, you’ll like this better than the Mr. Boston version. If you like balance more, you’ll like this version more. There is some assurance that comes from this version that you’re drinking more of a serious cocktail. And the aftertaste is more consistent and under control. It’s not a great cocktail but it’s a little better overall than the Mr. Boston version.
Liquor
2 ounces rye whiskey
1 ounce yellow grapefruit juice, freshly squeezed
1/2 ounce raspberry syrup*
Add the rye whiskey, grapefruit juice and raspberry syrup into a shaker with ice and shake until well-chilled.
Double-strain into a chilled coupe glass.
Garnish with skewered raspberries.
*Raspberry syrup: Add 2 cups of demerara sugar and 1 cup of water into a saucepan over low heat and stir until the sugar has dissolved. Remove from heat and add 1 cup of raspberries, fresh or frozen, stirring until the berries form a pulp. Allow mixture to cool, then strain into a sealable container. Will keep, refrigerated, for up to 1 week.
When there is such a difference in the amount of sweetener, it’s like you’re talking about two different cocktails almost. This one is best compared to the Punch recipe and Imbibe is best compared to Mr. Boston. This is tastier than either Mr. Boston or Imbibe obviously. Punch seems to be trying to eliminate the bad rye taste by eclipsing it altogether or at least balancing it out while this one is still trying to find balance whilst keeping rye in the driver’s seat. All the recipes are certainly correct in keeping the grapefruit ahead of the raspberry syrup. I think this recipe is mid level good a little above Imbibe. But it’s not quite great. There are still issues.
Affinity Cocktail (Whisky)
Mr. Boston
1 Ounce(s) Blended Scotch Whiskey
1 Ounce(s) Dry Vermouth
1 Ounce(s) Sweet Vermouth
3 Dash(es) Orange Bitters
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Alabama Fizz
Mr. Boston
2 Ounce(s) Gin
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Simple Syrup
Soda water
2 Mint sprigs
Shake gin, lemon juice, and syrup with ice. Strain into ice-filled highball glass and fill with soda water. Garnish with mint. Serve in a Highball Glass.
Bombay Cocktail
Mr. Boston
1 Ounce(s) Brandy
1/2 Ounce(s) Dry Vermouth
1/2 Ounce(s) Sweet Vermouth
1/4 Ounce(s) Triple Sec
1/4 Teaspoon(s) Anisette
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Imbibe
1½ oz. Armagnac
½ oz. dry vermouth
½ oz. sweet vermouth
¼ oz. curaçao
2 dashes absinthe
3 dashes orange bitters
Garnish: lemon twist
Combine all ingredients in a mixing glass with ice. Stir to chill and strain into a chilled Nick and Nora glass. Garnish.
Bosom Caresser
Mr. Boston
1 Ounce(s) Brandy
1 Ounce(s) Madeira
1/2 Ounce(s) Triple Sec
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Boston Cocktail
Mr. Boston
3/4 Ounce(s) Gin
3/4 Ounce(s) Apricot-Flavored Brandy
1/2 Ounce(s) Fresh lemon juice
1/4 Ounce(s) Grenadine
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Broken Spur Cocktail
Mr. Boston
3/4 Ounce(s) Sweet Vermouth
1 1/2 Ounce(s) Tawny port
1/4 Ounce(s) Triple Sec
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Cabaret
Mr. Boston
1 1/2 Ounce(s) Gin
1/2 Ounce(s) Dry Vermouth
1/4 Ounce(s) Benedictine
2 Dash(es) Angostura Bitters
Maraschino cherry
Stir with ice and strain into chilled cocktail glass. Add cherry. Serve in a Cocktail Glass.
This is a very interesting take on a martini. The mixture of dry vermouth and Benedictine results in something similar to a 50/50 Martinez with sweet vermouth. Honestly, I prefer the sweet vermouth in the Martinez but not by a lot. This is a good cocktail. Just not one of my favorites. It’s like an imaginative halfway point between a Martini and a Martinez. 
Cameron’s Kick Cocktail
Mr. Boston
3/4 Ounce(s) Blended Scotch Whiskey
3/4 Ounce(s) Irish Whiskey
1/2 Ounce(s) Fresh lemon juice
2 Dash(es) Orange Bitters
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Imbibe
1 OZ. BLENDED SCOTCH WHISKY
1 OZ. IRISH WHISKEY
1⁄2 OZ. FRESH LEMON JUICE
1⁄2 OZ. ORGEAT
GARNISH:
LEMON TWIST
Shake all of the ingredients with ice to chill, strain into a chilled glass, then garnish.
Club Cocktail
Mr. Boston
1 1/2 Ounce(s) Gin
3/4 Ounce(s) Sweet Vermouth
Maraschino cherry or green olive
Stir with ice and strain into chilled cocktail glass. Add cherry or olive. Serve in a Cocktail Glass.
A little competition to the Martinez but I still prefer the fuller experience of the 50/50 Martinez.
Deauville
Mr. Boston
1/2 Ounce(s) Brandy
1/2 Ounce(s) Apple Brandy
1/2 Ounce(s) Triple Sec
1/2 Ounce(s) Fresh lemon juice
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Imbibe
¾ oz. Calvados
½ oz. Cognac
1 oz. Cointreau
¾ oz. fresh lemon juice
Half rim of vanilla sugar
Garnish: orange peel
Prepare a coupe by rimming the edge with vanilla sugar. Combine the ingredients in a shaker with ice and shake well. Double strain into the sugar-rimmed coupe.
VANILLA SUGAR:
Combine 1 cup of fine white sugar with ½ a scraped vanilla bean in a sealed jar. Allow to sit for several days until the sugar take on a vanilla aroma and flavor.
I’d say a low level good cocktail.
Diabolo
Mr. Boston
2 Ounce(s) Light Rum
1/2 Ounce(s) Triple Sec
1/2 Ounce(s) Dry Vermouth
2 Dash(es) Angostura Bitters
Orange twist
Stir with ice and strain into chilled cocktail glass. Add orange twist. Serve in a Cocktail Glass.
Orangey, rummy, and and vermouthy. None of the flavors are really hidden but the orange is overwhelming at least when I use Cointreau. The other flavors just don’t do enough to balance it. And I’m not sure it even knows which direction it wants to go in. It’s actually a little nasty. 
Dr. Funk No. 2
Mr. Boston
1 1/2 Ounce(s) Dark rum
1/2 Ounce(s) Falernum
1/2 Ounce(s) Grenadine
3/4 Ounce(s) Fresh Lime Juice
1 Dash(es) Absinthe
1 Dash(es) Angostura Bitters
Soda water
Lime wedge
Shake first six ingredients with ice and strain into hurricane glass. Fill with soda water. Add lime. Serve in a Hurricane Glass.
Fair-And-Warmer Cocktail
Mr. Boston
1 1/2 Ounce(s) Light Rum
3/4 Ounce(s) Sweet Vermouth
1/2 Teaspoon(s) Triple Sec
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Too sweet. I’d almost prefer rum by itself.
Imbibe
1 ½ oz. aged rum
½ oz. Lillet rouge (or Dolin sweet vermouth)
½ oz. curacao
Garnish: orange twist
Combine all ingredients in an ice-filled mixing glass. Stir and strain into a chilled coupe. Express the oils from the orange twist over the finished drink and garnish with the peel. Serve.
Fantasio Cocktail
Mr. Boston
1 Ounce(s) Brandy
3/4 Ounce(s) Dry Vermouth
1 Teaspoon(s) White creme de menthe
1 Teaspoon(s) Maraschino liqueur
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Froupe Cocktail
Mr. Boston
1 1/2 Ounce(s) Brandy
1 1/2 Ounce(s) Sweet Vermouth
1 Teaspoon(s) Benedictine
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Like the Diabolo, it’s too sweet just in a different sort of way, a sweet vermouthy kind of way. It’s as if these old cocktails where designed to be drunken by guys who couldn’t handle a neat pour and it didn’t really matter what the cocktail tasted like so long as it was sweet.
French Quarter
Mr. Boston
2 1/2 Ounce(s) Brandy
3/4 Ounce(s) Lillet Blanc
Lemon quarter-wheel
Stir with ice and strain into chilled cocktail glass. Garnish with lemon. Serve in a Cocktail Glass.
This is decent. Not too sweet. It’s onto something. Might even prefer it with more Lillet. But far from one of my favorites.
Golden Dawn
Mr. Boston
1 Ounce(s) Apple Brandy
1/2 Ounce(s) Apricot-Flavored Brandy
1/2 Ounce(s) Gin
1 Ounce(s) Fresh orange juice
1 Teaspoon(s) Grenadine
Shake first four ingredients with ice and strain into ice-filled oldfashioned glass. Add grenadine. Serve in an Old-Fashioned Glass.
Apricot comes through strong. High level drinkable.
Honeymoon Cocktail
Mr. Boston
3/4 Ounce(s) Apple Brandy
3/4 Ounce(s) Benedictine
1/2 Ounce(s) Triple Sec
3/4 Ounce(s) Fresh lemon juice
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Mr. Boston versus Imbibe. Imbibe wins. This cocktail has a lot of flavor. I was afraid with all that Benedictine it would be unapproachable. Still, the Mr. Boston version is a little icky. The cocktail is kinda like a candied apple. Imbibe is a mid level good cocktail. Mr. Boston is an upper level drinkable cocktail.
Imbibe
3/4 oz. applejack
3/4 oz. Bénédictine
3/4 oz. Cointreau
3/4 oz. fresh lemon juice
Combine all ingredients in a shaker with ice. Shake and strain into a chilled coupe.
Mr. Boston versus Imbibe. Imbibe wins. This cocktail has a lot of flavor. I was afraid with all that Benedictine it would be unapproachable. Still, the Mr. Boston version is a little icky. The cocktail is kinda like a candied apple. Imbibe is a mid level good cocktail. Mr. Boston is an upper level drinkable cocktail.
Green Dragon
Mr. Boston
1 1/2 Ounce(s) Gin
1 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Kummel
1/2 Ounce(s) Green crème de menthe
4 Dash(es) Orange Bitters
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Honolulu Cocktail No. 1
Mr. Boston
1 1/2 Ounce(s) Gin
1/2 Ounce(s) Simple Syrup
1/4 Ounce(s) Fresh orange juice
1/4 Ounce(s) Pineapple Juice
1/4 Ounce(s) Fresh lemon juice
1 Dash(es) Orange Bitters
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Definitely not my favorite tiki style drink. The gin and orange juice are clashing again and that’s probably the main negative. It’s a low level good cocktail.
Hoot Mon Cocktail
Mr. Boston
1 1/2 Ounce(s) Blended Scotch Whiskey
3/4 Ounce(s) Sweet Vermouth
1 Teaspoon(s) Benedictine
Lemon twist
Stir with ice and strain into chilled cocktail glass. Add lemon twist. Serve in a Cocktail Glass.
Honolulu Cocktail No. 2
Mr. Boston
3/4 Ounce(s) Gin
3/4 Ounce(s) Maraschino liqueur
3/4 Ounce(s) Benedictine
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Soooo sweet! It’s almost so sweet that it’s sweet in a good way. Almost, but no cigar. Very interesting taste but icky sweet. Yuck. 
Ideal Cocktail
Mr. Boston
1 Ounce(s) Gin
1 Ounce(s) Dry Vermouth
1/4 Ounce(s) Maraschino liqueur
1/4 Ounce(s) Grapefruit or fresh lemon juice
Maraschino cherry
Shake with ice and strain into chilled cocktail glass. Add cherry. Serve in a Cocktail Glass.
If Ernest Hemingway had his own Martini? Because the Maraschino actually works here and due to the flavor surprise factor, I’ll rate this a low end barely great cocktail. If I like it then someone who likes martinis or gin on its own will love this.
Leapyear
Mr. Boston
2 Ounce(s) Gin
1/2 Ounce(s) Sweet Vermouth
1/2 Ounce(s) Grand Marnier
1/4 Ounce(s) Fresh lemon juice
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Leave-It-To-Me Cocktail No. 1
Mr. Boston
1 Ounce(s) Gin
1/2 Ounce(s) Apricot-Flavored Brandy
1/2 Ounce(s) Dry Vermouth
1/4 Ounce(s) Fresh lemon juice
1/4 Ounce(s) Grenadine
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Leave-It-To-Me-Cocktail No. 2
Mr. Boston
1 1/2 Ounce(s) Gin
1 Teaspoon(s) Raspberry Syrup
1 Teaspoon(s) Fresh lemon juice
1 Teaspoon(s) Maraschino liqueur
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
London Cocktail
Mr. Boston
2 Ounce(s) Gin
1/2 Ounce(s) Simple Syrup
1 Teaspoon(s) Maraschino liqueur
2 Dash(es) Orange Bitters
Lemon twist
Stir with ice and strain into chilled cocktail glass. Add lemon twist. Serve in a Cocktail Glass.
This is a good cocktail. Definitely drinkable. Nothing offputting about it. You can taste the sweet and tasty Maraschino without it being overpowering. The dry gin really balances it out. Definitely needs to be a dry gin with this one. Without that it would not be balanced.
Lone Tree Cooler
Mr. Boston
2 Ounce(s) Gin
1/2 Ounce(s) Dry Vermouth
1/2 Ounce(s) Simple Syrup
Soda water or ginger ale
Orange and/or lemon zest spiral
Stir gin, vermouth, and syrup in Collins glass. Add ice and fill with soda water or ginger ale. Add orange and/or lemon spiral(s) and dangle end(s) over glass rim. Serve in a Collins Glass.
With ginger ale it’s a low end good cocktail.
Maurice Cocktail
Mr. Boston
1 Ounce(s) Gin
1 Ounce(s) Orange juice
1/2 Ounce(s) Sweet Vermouth
1/2 Ounce(s) Dry Vermouth
1 Dash(es) Angostura Bitters
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Not nearly as horrible as I imagined based on other gross orange and gin combinations. It’s drinkable.
Maiden’s Plea
Mr. Boston?
1 1/2 Ounce(s) Gin
1 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Triple Sec
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
The smell on this is fantastic. So fresh and citrusy and the gin smell helps too. It’s not at the level of most classic gin sours but mid-upper level good cocktail.
Merry Widow Cocktail No. 1
Mr. Boston
1 1/4 Ounce(s) Gin
1 1/4 Ounce(s) Dry Vermouth
1 Teaspoon(s) Benedictine
1 Teaspoon(s) Anisette
1 Dash(es) Orange Bitters
Lemon twist
Stir with ice and strain into chilled cocktail glass. Add lemon twist. Serve in a Cocktail Glass.
I used Pernod. Anise comes through strong in this cocktail. This is not a drinkable cocktail.
Morning Cocktail
Mr. Boston
1 Ounce(s) Brandy
1 Ounce(s) Dry Vermouth
1 Dash(es) Triple Sec
1 Dash(es) Maraschino liqueur
1 Dash(es) Anisette
2 Dash(es) Orange Bitters
Maraschino cherry
Stir with ice and strain into chilled cocktail glass. Garnish with cherry. Serve in a Cocktail Glass.
There are a lot of things happening here but unfortunately not much of anything good. It’s upper level undrinkable.
Monte Carlo Imperial Cocktail
Mr. Boston
2 Ounce(s) Gin
1/2 Ounce(s) White creme de menthe
1/2 Ounce(s) Fresh lemon juice
Chilled Champagne
Shake first three ingredients with ice and strain into ice-filled highball glass. Fill glass with Champagne and stir. Serve in a Highball Glass.
Olympic Cocktail
This is the sister drink to the Sidecar just as its namesake, The Olympic, was the twin sister of the Titanic.
Mr. Boston
3/4 Ounce(s) Brandy
3/4 Ounce(s) Triple Sec
3/4 Ounce(s) Orange juice
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Ok, brandy goes a lot better with orange than most other spirits and ingredients (LONDON DRY GIN!!!) that were popular back in the day. Still, that’s not enough to make this a great cocktail. It’s high level drinkable, almost good.
Imbibe
2 oz. VSOP Cognac
1 oz. fresh orange juice
3⁄4 oz. Clement Creole Shrubb
2 dashes Fee Bros. orange bitters
Tools: shaker, strainer
Glass: cocktail
Combine ingredients with ice in a shaker and shake to chill; strain into a chilled glass.
Orange Blossom
Mr. Boston
1 1/2 Ounce(s) Gin
3/4 Ounce(s) Orange juice
1/4 Ounce(s) Simple Syrup
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Liquor versus Mr. Boston. Liquor wins. Sweet vermouth almost always wis. The rule that gin and orange never go together is almost broken by the Liquor version and even the Mr. Boston version isn’t as bad as I thought it would be. Liquor is a very drinkable cocktail. Mr. Boston is a mid level drinkable. I’d prefer orange juice or sweet vermouth by itself but at least these cocktails are ways of making gin more palatable.
Liquor
1 ounce gin
1 ounce sweet vermouth
1 ounce orange juice, freshly squeezed
Add the gin, sweet vermouth and orange juice into a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Garnish with an orange wedge.
Liquor versus Mr. Boston. Liquor wins. Sweet vermouth almost always wis. The rule that gin and orange never go together is almost broken by the Liquor version and even the Mr. Boston version isn’t as bad as I thought it would be. Liquor is a very drinkable cocktail. Mr. Boston is a mid level drinkable. I’d prefer orange juice or sweet vermouth by itself but at least these cocktails are ways of making gin more palatable.
Oriental Cocktail
Mr. Boston
1 Ounce(s) Rye Whiskey
1/2 Ounce(s) Sweet Vermouth
1/2 Ounce(s) Triple Sec
1/2 Ounce(s) Fresh Lime Juice
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Medium-low level good.
Palmetto Cocktail
Mr. Boston
1 1/2 Ounce(s) Light Rum
1 1/2 Ounce(s) Dry Vermouth
2 Dash(es) Angostura Bitters
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
There isn’t enough here to justify the presence of rum. The vermouth does not mesh well with the rum and the rum is too overpowering.
Paradise Cocktail
Mr. Boston
1 Ounce(s) Apricot-Flavored Brandy
3/4 Ounce(s) Gin
1 Ounce(s) Fresh orange juice
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Parisian
Mr. Boston
1 Ounce(s) Gin
1 Ounce(s) Dry Vermouth
1/4 Ounce(s) Crème de Cassis (I say or Chambord)
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
I like this more than a martini but not by a ton. Too much pressure is put on the creme de Cassis to do the flavor work. I’ll try it with Chambord to see if it’s any better. It’s a fairly good cocktail but it smells funny. I tried it with creme de Mure. It is superior to the Cassis. The good flavor comes through more. wow. Chambord comes through most of all. It’s so delicious. Almost overpowering actually. The dryness of the Chambord and of the other ingredients has a negative impact on the tongue. But the flavor is good. Chambord is just very different. It’s a tough call between the Chambord and the mure. 
Park Avenue
Mr. Boston
1 1/2 Ounce(s) Gin
1/2 Ounce(s) Pineapple Juice
1/4 Ounce(s) Sweet Vermouth
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Pretty bad.
Peter Pan Cocktail
Joe’s
1 1/4 oz gin
1 1/4 oz dry vermouth
1 1/4 oz orange
1 dash peach bitters
1 dash angostura
1 dash orange bitters
Shake and strain, coupe
Difford
1 oz gin
1 oz dry vermouth
1 oz orange juice
1 dash peach bitters
Shake, strain, coupe
Difford versus Mr. Boston. Mr. Boston wins. Difford has a worse aftertaste and the ango beats the peach. Mr. Boston is a high level drinkable cocktail and Difford is a mid level drinkable cocktail.
Mr. Boston
3/4 Ounce(s) Gin
3/4 Ounce(s) Dry Vermouth
3/4 Ounce(s) Orange juice
2 Dash(es) Angostura Bitters
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Difford versus Mr. Boston. Mr. Boston wins. Difford has a worse aftertaste and the ango beats the peach. Mr. Boston is a high level drinkable cocktail and Difford is a mid level drinkable cocktail.
Piccadilly Cocktail
Mr. Boston
1 1/2 Ounce(s) Gin
3/4 Ounce(s) Dry Vermouth
1/4 Ounce(s) Anisette
1/4 Ounce(s) Grenadine
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
The beauty outperforms the taste. However, it’s not nearly as undrinkable as I initially thought it would be with that high anise profile. It’s got some nice complexity to it. Might be much better and yet equally as enigmatic if you lower that a bit. If you love licorice, rate it higher. But this is a very drinkable cocktail.
Pink Gin
Joe’s
2 oz gin (Old Tom gin is much preferable to Tanqueray. Plymouth is next to be tried)
10 dashes of angostura (experiment with other types of bitters and come up with different names, different colors)
Coat the cocktail glass with five dashes of bitters. Chill the other five dashes with the gin very well then strain into the glass.
Punch
2 oz London gin
6 dashes of ango
Coat the cocktail glass in the bitters then pour very well chilled gin into the glass.
- Vintage Cocktails and Forgotten Spirits, Ted Haigh
Mr. Boston
1 1/2 Ounce(s) Gin
3-4 Dash(es) Angostura Bitters
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Epicurus
3 dashes bitters
2 ounces Gin (Plymouth)
Pour the bitters into a wine glass.
Swirl the glass to coat the inside with the bitters, shake out the excess.
Pour the gin into the glass.
Do not add ice.
Liquor
2 ounces London dry or old tom gin
4 dashes Angostura bitters
Dash the bitters into a chilled coupe glass. Gently tip the glass and rotate it to coat the inside of the glass. Pour out the excess bitters.
Stir the gin in a mixing glass with ice, then strain into the prepared glass.
Garnish with a lime twist.
Preakness Cocktail
Mr. Boston
1 1/2 Ounce(s) Straight rye whiskey
3/4 Ounce(s) Sweet Vermouth
1/4 Ounce(s) Benedictine
1 Dash(es) Angostura Bitters
Lemon twist
Stir with ice and strain into chilled cocktail glass. Add lemon twist. Serve in a Cocktail Glass.
Manhattan meet your match! Great cocktail.
Liquor
1 1/2 ounces American rye whiskey
3/4 ounce sweet vermouth
1/4 ounce Benedictine
1 dash Angostura bitters
Garnish: lemon twist
Add the whiskey, sweet vermouth, Benedictine and bitters into a mixing glass with ice and stir until well-chilled.
Strain into a chilled cocktail glass or coupe.
Garnish with a lemon twist.
Prohibition Cocktail
Mr. Boston
1 1/2 Ounce(s) Gin
1 1/2 Ounce(s) Lillet Blanc
1/4 Ounce(s) Apricot-Flavored Brandy
1/4 Ounce(s) Fresh orange juice
Lemon twist
Shake and strain into cocktail glass. Add lemon twist. Serve in a Cocktail Glass.
Imbibe
1 1/2 oz. gin
1 1/2 oz. Lillet
2 dashes fresh orange juice
1 dash apricot brandy
Garnish: lemon twist squeezed over top of drink
Shake all ingredients with ice and strain into glass. Garnish.
Remember the Maine
Mr. Boston
2 Ounce(s) Straight rye whiskey
3/4 Ounce(s) Sweet Vermouth
1/2 Ounce(s) Cherry Heering
1 Teaspoon(s) Absinthe or pastis
Lemon twist
Stir with ice and strain into chilled cocktail glass. Add lemon twist. Serve in a Cocktail Glass.
Punch
2 ounces rye
3/4 ounce sweet vermouth
2 teaspoons Cherry Heering
1 dash absinthe
In a chilled coupe or cocktail glass, add a dash of absinthe. Roll around to coat and discard excess.
Add all ingredients to a mixing glass.
Add ice and stir well.
Strain into prepared coupe or cocktail glass.
Garnish with a brandied cherry.
EDITOR’S NOTE
Luxardo cherries are a luxury, but if you can find them, plop one in.
Imbibe
2 OZ. RYE WHISKEY
¾ OZ. SWEET VERMOUTH
2 TSP. CHERRY HEERING
½ TSP. ABSINTHE, OR ABSINTHE SUBSTITUTE
GARNISH:
CHERRY
Combine ingredients in a mixing glass, fill with ice and stir for 20 seconds. Strain into a chilled glass and garnish.
Liquor
1/2 teaspoon absinthe
2 ounces rye whiskey
3/4 ounce sweet vermouth
2 teaspoons Heering cherry liqueur
In a chilled coupe or cocktail glass, add the absinthe. Swirl to coat and discard the excess.
Add the rye whiskey, sweet vermouth and cherry liqueur into a mixing glass with ice and stir until well-chilled.
Strain into the prepared glass.
Garnish with a brandied cherry.
Rusty Nail
Mr. Boston
1 1/2 Ounce(s) Blended Scotch Whiskey
1/2 Ounce(s) Drambuie
Pour Scotch into ice-filled old-fashioned glass. Float Drambuie on top. Serve in an Old-Fashioned Glass.
Imbibe
2 oz. blended Scotch
½ oz. Drambuie liqueur
Pour ingredients over ice in a mixing glass and stir to combine. Strain into a rocks glass.
Liquor
1 1/2 ounces scotch
3/4 ounce Drambuie
Add the scotch and Drambuie into a mixing glass with ice and stir until well-chilled.
Strain into a rocks glass over one large ice cube.
A Couple Cooks
2 ounces Scotch whisky
½ ounce Drambuie
Place the Scotch whiskey and Drambuie in a lowball glass and stir.
Add a large ice cube.
Use a knife to remove a 1″ wide strip of the lemon peel. Squeeze the lemon peel into the drink to release the oils. Gently run the peel around the edge of the glass, then place it in the glass and serve.
Santiago Cocktail
Mr. Boston
1 1/2 Ounce(s) Light Rum
1 Ounce(s) Fresh Lime Juice
1/2 Ounce(s) Simple Syrup
1/2 Ounce(s) Grenadine
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Beautiful rich color. Little too sweet but not by much. So tasty but sweet. We could fix that. And it might be as simple as a homemade grenadine. But as it is, a very good cocktail.
Scofflaw
Mr. Boston
1 Ounce(s) Canadian whisky
1 Ounce(s) Dry Vermouth
1/4 Ounce(s) Fresh lemon juice
1 Dash(es) Grenadine
1 Dash(es) Orange Bitters
Lemon wedge
Stir with ice and strain into chilled cocktail glass. Garnish with lemon. Serve in a Cocktail Glass.
Imbibe
1½ oz. rye whiskey
1 oz. dry vermouth
¾ oz. fresh lime juice
½ oz. grenadine
1 dash orange bitters
Garnish: orange twist (optional)
Combine all ingredients with ice and shake. Strain into a chilled glass and garnish.
Liquor
2 ounces bourbon or rye whiskey
1 ounce dry vermouth
1/4 ounce lemon juice, freshly squeezed
1 to 2 dashes grenadine
1 dash orange bitters
Add the whiskey, dry vermouth, lemon juice, grenadine and orange bitters into a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Satan’s Whiskers
Mr. Boston
3/4 Ounce(s) Gin
3/4 Ounce(s) Dry Vermouth
3/4 Ounce(s) Sweet Vermouth
1/2 Ounce(s) Grand Marnier
1/2 Ounce(s) Orange juice
1 Dash(es) Orange Bitters
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Punch
1/2 ounce gin
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
1/4 ounce Grand Marnier or orange curaçao
1/2 ounce orange juice, fresh
3 dashes orange bitters
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with an orange peel.
Imbibe
1/2 oz. gin
1/2 oz. Grand Marnier
1/2 oz. sweet vermouth
1/2 oz. dry vermouth
1/2 oz. orange juice
Dash orange bitters
Shake ingredients with ice and strain into a chilled glass.
Sensation Cocktail
Mr. Boston
1 1/2 Ounce(s) Gin
1/2 Ounce(s) Fresh lemon juice
1 Teaspoon(s) Maraschino liqueur
2 Mint sprigs
Shake with ice and strain into chilled cocktail glass. Garnish with mint. Serve in a Cocktail Glass.
Not sensational. In this cocktail even that small amount of maraschino is too much. Not balanced. Just weird. Mid level drinkable.
Seventh Heaven Cocktail
Mr. Boston
1 1/2 Ounce(s) Gin
1/2 Ounce(s) Maraschino liqueur
1/4 Ounce(s) Fresh grapefruit juice
Mint sprig
Shake with ice and strain into chilled cocktail glass. Garnish with mint. Serve in a Cocktail Glass.
This is very different. Very weird cocktail. If you like Maraschino on its own, you’ll love this cocktail. If not, you won’t. It’s just drinkable. If it had less maraschino or something else going on it might be a good cocktail.
Imbibe
1 3/4 oz. gin
1/2 oz. maraschino liqueur
1/4 oz. fresh grapefruit juice
Tools: shaker, strainer
Garnish: mint sprig
Combine all ingredients and shake with ice. Strain into a chilled glass and garnish.
This is very different. Very weird cocktail. If you like Maraschino on its own, you’ll love this cocktail. If not, you won’t. It’s just drinkable. If it had less maraschino or something else going on it might be a good cocktail.
Spencer Cocktail
Mr. Boston
1 1/2 Ounce(s) Gin
3/4 Ounce(s) Apricot-Flavored Brandy
1/4 Ounce(s) Orange juice
1 Dash(es) Angostura Bitters
Maraschino cherry, orange twist
Shake with ice and strain into chilled cocktail glass. Add the cherry and orange twist. Serve in a Cocktail Glass.
Straits Sling
Mr. Boston
2 Ounce(s) Gin
1 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Cherry Heering
1/2 Ounce(s) Benedictine
2 Dash(es) Orange Bitters
2 Dash(es) Angostura Bitters
Soda water
Shake first six ingredients with ice. Strain into ice-filled Collins glass. Fill with soda water and stir. Serve in a Collins Glass.
Liquor
1 1/2 ounces Plymouth gin
1/2 ounce Heering cherry liqueur
1/4 ounce Benedictine
3/4 ounce lemon juice, freshly squeezed
1/2 ounce demerara syrup
1 dash Angostura bitters
1 dash orange bitters
2 ounces club soda, chilled
Add the gin, cherry liqueur, Benedictine. lemon juice, demerara syrup, Angostura bitters and orange bitters into a mixing glass with ice, and stir until well-chilled.
Strain into a Collins glass filled with fresh ice.
Top with the club soda.
Garnish with a lemon slice.
Stanley Cocktail
Mr. Boston
1 Ounce(s) Gin
1/4 Ounce(s) Light Rum
1/2 Ounce(s) Fresh lemon juice
1/4 Ounce(s) Grenadine
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
More than just a hint of deliciousness.
This is super good, interesting, and unique. There’s something enigmatic here worth looking into and improving or building upon. At the same time, there’s something slightly off. Maybe the gin and rum aren’t balanced quite right and maybe there needs to be an additional flavor. Mid level great cocktail.
Tango Cocktail
Mr. Boston
1 Ounce(s) Gin
1/2 Ounce(s) Orange juice
1/2 Ounce(s) Dry Vermouth
1/2 Ounce(s) Sweet Vermouth
1/2 Teaspoon(s) Triple Sec
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
This is a good use of vermouth. It’s different. It’s a good cocktail but barely. It’s definitely out of the drinkable category. The citrus is a bit much but at least it’s not candy tasting. It’s a bit medicine like. But at least the orange juice is fresh so it doesn’t taste artificial. Gin and orange juice together taste a little funny.
Three Miller Cocktail
Mr. Boston
3 Fresh cherry tomatoes
2 Ounce(s) Dark rum
1 Ounce(s) Fresh Lime Juice
1 Ounce(s) Simple Syrup
1 Dash(es) Angostura Bitters
Muddle tomatoes in mixing glass. Add remaining ingredients. Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
The Colonial Cooler
Mr. Boston
1 1/2 Ounce(s) Gin
1 1/2 Ounce(s) Sweet Vermouth
1/4 Ounce(s) Triple Sec
1 Dash(es) Angostura Bitters
Soda water
Mint sprig, pineapple wedge
Pour first four ingredients into ice-filled Collins glass. Fill with soda water. Garnish with mint and pineapple. Serve in a Collins Glass.
It’s not great but not too bad. Almost like sweet tea with a bad aftertaste. It’s a low end good cocktail.
Toreador
Mr. Boston
1 1/2 Ounce(s) Blanco tequila
1/2 Ounce(s) Dark crème de cacao
1/2 Ounce(s) half-and-half
Whipped cream, cocoa
Shake with ice. Strain into chilled cocktail glass. Top with whipped cream, sprinkle with cocoa. THE 21ST CENTURY 1 splash Serve in a Cocktail Glass.
Twentieth-Century Cocktail / 20th Century
Mr. Boston
1 1/2 Ounce(s) Gin
3/4 Ounce(s) Lillet Blanc
1/2 Ounce(s) White creme de cacao
3/4 Ounce(s) Fresh lemon juice
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Mr. Boston and Punch are the same and Imbibe and Liquor are the same. So it’s Mr. Boston and Punch versus Imbibe and Liquor. The little increase in Lillet is the way to go. Mr. Boston and Punch win. The gin also stands out too much without the Lillet to complement it. Mr. Boston and Punch are just more balanced. Mr. Boston and Punch have a low level great cocktail. Imbibe and Liquor have a mid level good cocktail.
Punch
1 1/2 ounces gin
3/4 ounce Lillet
1/2 ounces crème de cacao
3/4 ounce lemon juice
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Mr. Boston and Punch are the same and Imbibe and Liquor are the same. So it’s Mr. Boston and Punch versus Imbibe and Liquor. The little increase in Lillet is the way to go. Mr. Boston and Punch win. The gin also stands out too much without the Lillet to complement it. Mr. Boston and Punch are just more balanced. Mr. Boston and Punch have a low level great cocktail. Imbibe and Liquor have a mid level good cocktail.
Imbibe
1½ OZ. GIN
½ OZ. LILLET BLANC
½ OZ. WHITE CRÈME DE CACAO
¾ OZ. FRESH LEMON JUICE
GARNISH:
LEMON TWIST
Shake all the ingredients with ice and strain into a chilled glass, then garnish.
Mr. Boston and Punch are the same and Imbibe and Liquor are the same. So it’s Mr. Boston and Punch versus Imbibe and Liquor. The little increase in Lillet is the way to go. Mr. Boston and Punch win. The gin also stands out too much without the Lillet to complement it. Mr. Boston and Punch are just more balanced. Mr. Boston and Punch have a low level great cocktail. Imbibe and Liquor have a mid level good cocktail.
Liquor
1 1/2 ounces gin
1/2 ounce Lillet blanc
1/2 ounce white creme de cacao
3/4 ounce lemon juice, freshly squeezed
Garnish: lemon twist
Add the gin, Lillet blanc, white creme de cacao and lemon juice to a shaker with ice and shake until well-chilled for about 15 seconds.
Fine-strain into a chilled coupe.
Garnish with a lemon twist.
Mr. Boston and Punch are the same and Imbibe and Liquor are the same. So it’s Mr. Boston and Punch versus Imbibe and Liquor. The little increase in Lillet is the way to go. Mr. Boston and Punch win. The gin also stands out too much without the Lillet to complement it. Mr. Boston and Punch are just more balanced. Mr. Boston and Punch have a low level great cocktail. Imbibe and Liquor have a mid level good cocktail.
Death & Co
1 1/2 oz Beefeater London Dry
3/4 oz Marie Brizard White Creme de Cacao
3/4 oz Cocchi Americano
3/4 oz lemon
Shake with ice, then double strain into a coupe. No garnish.
Tulip Cocktail
Mr. Boston
3/4 Ounce(s) Apple Brandy
3/4 Ounce(s) Sweet Vermouth
1/4 Ounce(s) Fresh lemon juice
1/4 Ounce(s) Apricot-Flavored Brandy
Shake with ice and strain into chilled cocktail glass Serve in a Cocktail Glass.
This is a good solid cocktail. but not great. Cool and interesting but not great. It’s almost great. It brings in all the right complementary ingredients but there’s still something missing. 
Valencia Cocktail
Mr. Boston
1 1/2 Ounce(s) Apricot-Flavored Brandy
1/2 Ounce(s) Orange juice
2 Dash(es) Orange Bitters
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
This is moving in the right direction for the apricot brandy. This is a good cocktail. It’s almost a great cocktail.. The orange complements the apricot very well. It tastes a little bit cheap. That’s the only obvious drawback.
Vanderbilt Cocktail
Mr. Boston
1 1/2 Ounce(s) Brandy
3/4 Ounce(s) cherry-flavored brandy
1/2 Ounce(s) Simple Syrup
2 Dash(es) Angostura Bitters
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Walters
Mr. Boston
1 1/2 Ounce(s) Blended Scotch Whiskey
1/2 Ounce(s) Orange juice
1/2 Ounce(s) Fresh lemon juice
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
White Lily Cocktail
Mr. Boston
3/4 Ounce(s) Light Rum
3/4 Ounce(s) Triple Sec
3/4 Ounce(s) Gin
1 Dash(es) Anisette
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Ugh. A barely drinkable cocktail.
Abbey Cocktail
Mr. Boston
1 1/2 Ounce(s) Gin
1 Ounce(s) Orange juice
1 Dash(es) Orange Bitters
Maraschino cherry
Shake with ice and strain into chilled cocktail glass. Add cherry. Serve in a Cocktail Glass.
Again, gin and orange juice are not the best combination. Something about it almost makes me nauseous. This cocktail is not even drinkable.
Brandy Alexander No. 1
Mr. Boston
3/4 Ounce(s) Brandy
3/4 Ounce(s) Dark crème de cacao
3/4 Ounce(s) Heavy cream
1 Dash(es) Freshly grated nutmeg
Shake well with ice and strain into chilled cocktail glass. Top with nutmeg. Serve in a Cocktail Glass.
Brandy Alexander No. 2
Mr. Boston
1 Ounce(s) Brandy
1 Ounce(s) White creme de cacao
1 Ounce(s) half-and-half
Freshly grated nutmeg
Shake with ice and strain into chilled cocktail glass. Top with nutmeg. Serve in a Cocktail Glass.
Punch
1 ounce brandy, VSOP
1 ounce crème de cacao, Tempus Fugit
1 ounce cream
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a coupe or a small rocks glass.
Garnish with freshly grated nutmeg.
EDITOR’S NOTE
For an extra-icy cocktail (this one is especially good when very cold), chill all of your ingredients ahead of time.
Punch (John DeBary’s)
1 ounce Cognac, preferably VS or VSOP
1 ounce crème de cacao , preferably Marie Brizard or Tempus Fugit
1 ounce whole milk
Combine all ingredients in a mixing tin and shake with ice.
Strain into a chilled cocktail glass.
Garnish with grated nutmeg.
Imbibe
1¼ OZ. BRANDY
1 OZ. CRÈME DE CACAO
¾ OZ. HEAVY CREAM
GARNISH:
GRATED NUTMEG
Shake all the ingredients with ice until well-chilled and frothy. Strain into a chilled glass and garnish.
Tip: To make it a milkshake, Bryant’s combines 2 oz. of brandy and 2 oz. of crème de cacao with 2 scoops of ice cream, then blends until smooth. Garnish with whipped cream, nutmeg and a cherry.
Liquor
1 1/2 ounces cognac
1 ounce dark creme de cacao
1 ounce cream
Add cognac, dark creme de cacao and cream into a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass or a coupe glass.
Garnish with freshly grated nutmeg.
A Couple Cooks
1 ½ ounces* Cognac (or other brandy)
1 ½ ounces white Creme de Cacao
1 ½ ounces heavy cream or half and half
Add the ingredients to a cocktail shaker. Add 2 handfuls of ice and shake until cold, about 15 seconds.
Strain into a cocktail glass. Top with grated fresh nutmeg and serve.
Mr. Boston Velvet Hammer vs CC Brandy Alexander No. 2. The Velvet has too much of a harsh vodka taste. Even if the proportions were even, I prefer brandy. The Velvet Hammer is a medium level drinkable cocktail. The CC Brandy Alexander No. 2 is a low level great cocktail, great but not in the same league as that particular Milk Punch recipe.
Fireman’s Sour
Mr. Boston
2 Ounce(s) Light Rum
2 Ounce(s) Fresh Lime Juice
1/4 Ounce(s) Simple Syrup
1/4 Ounce(s) Grenadine
Soda water (optional)
Lemon half-wheel, maraschino cherry
Shake first four ingredients with ice and strain into chilled old-fashioned glass. Fill with soda water, if desired. Garnish with lemon and cherry. Serve in an Old-Fashioned Glass.
It’s a lackluster sour that improves when you add the soda. Low level good cocktail.
Harlem Cocktail
Mr. Boston
1 1/2 Ounce(s) Gin
3/4 Ounce(s) Pineapple Juice
1/2 Teaspoon(s) Maraschino liqueur
2 Pineapple chunks
Shake with ice and strain into chilled cocktail glass. Garnish with pineapple chunks on rim of glass. Serve in a Cocktail Glass.
Jupiter
Mr. Boston
2 Ounce(s) Gin
1 Ounce(s) Dry Vermouth
1 Teaspoon(s) Fresh orange juice
1 Teaspoon(s) crème de violette, Creme Yvette, or Grand Marnier
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Shared this with Heather while she was at work because of the name. Weird tasting cocktail. It’s got a lot of depth and complexity but unfortunately also has some “ugh” and “eww”. A little bracing too. Barely drinkable.
Alaska Cocktail
Mr. Boston
1 1/2 Ounce(s) Gin
3/4 Ounce(s) Yellow Chartreuse
2 Dash(es) Orange Bitters
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
The sweetness level is pretty well balanced. If you don’t like chartreuse at all you will not like the cocktail because even though it is balanced, the  chartreuse flavor still comes through strong. It’s a good cocktail. Not great but good. 
Punch
2 ounces Old Tom gin
1 ounce yellow Chartreuse
2 dashes orange bitters
Combine all the ingredients in a cocktail shaker filled with ice and shake until chilled, about 15 seconds.
Strain into a chilled coupe.
Punch (Jim Kearns’s Alaska)
2 1/4 ounces Old Tom gin, preferably Hayman’s
3/4 ounce yellow Chartreuse
1 dash orange bitters, preferably Bitter Truth
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled coupe.
Express the lemon peel and use as garnish.
Imbibe
1½ OZ. DRY GIN
½ OZ. YELLOW CHARTREUSE
1 DASH ORANGE BITTERS (OPTIONAL)
GARNISH:
LEMON TWIST (OPTIONAL)
Combine all of the ingredients in an ice-filled mixing glass and stir until chilled. Strain into a chilled coupe, and if using, express a lemon twist over the drink, then use as a garnish.
Imbibe (47 Degrees North)
2 oz. gin (OAK uses Monkey 47)
¾ oz. yellow Chartreuse
¼ oz. blanc vermouth
1 dash orange bitters
Garnish: orange twist
Add all of the ingredients to an ice-filled mixing glass and stir until chilled. Strain into a chilled glass and garnish.
Liquor
1 1/2 ounces gin
1/2 ounce yellow Chartreuse
1 dash orange bitters
Garnish: lemon twist
Add the gin, yellow Chartreuse and orange bitters to a mixing glass with ice and stir until well-chilled.
Strain into a chilled coupe or Nick & Nora glass.
Express the oil of a lemon twist over the drink and then drop the twist into the drink to garnish.
Affinity Cocktail
Mr. Boston
2 Ounce(s) Straight rye whiskey
3/4 Ounce(s) Maraschino liqueur
3/4 Ounce(s) Fresh lemon juice
2 Dash(es) Orange Bitters
Orange twist, flamed
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
I shook it on accident. Still, maybe it’s better this way because it’s not as bad as I expected it to be. It’s a mid level good cocktail.
Algonquin
Mr. Boston
1 1/2 Ounce(s) Straight rye whiskey
1 Ounce(s) Dry Vermouth
1 Ounce(s) Pineapple Juice
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
So bad that it even smells bad! Not even drinkable!
Punch
1 1/2 ounces rye
3/4 ounce blanc vermouth
3/4 ounce pineapple juice
1/4 ounce honey syrup, (2:1, honey:water)
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe glass.
Imbibe
1½ oz. rye whiskey
¾ oz. Bianco vermouth
½ oz. pineapple gomme syrup
Garnish: lemon twist
Combine all ingredients in a mixing glass with cracked ice, stir until well chilled and diluted. Strain into a chilled cocktail glass, garnish with a lemon twist.
Pineapple Gomme Syrup:
1 medium pineapple, peeled, cored, and roughly diced into 1 inch cubes
3½ cups white sugar
2 cups hot water
1½ oz. overproof rum (Clyde Common uses Hamilton 151)
Combine pineapple cubes, water and sugar in a blender and turn on high to emulsify. Strain through a fine mesh strainer. Add rum to make the syrup shelf stable. Bottle and store in the fridge for up to a month.
Astoria Bianco / Astoria
Mr. Boston
2 Ounce(s) Gin
3/4 Ounce(s) Dry Vermouth
2 Dash(es) Orange Bitters
Orange twist
Stir with ice and strain into chilled cocktail glass. Add orange twist. Serve in a Cocktail Glass.
I prefer the traditional 2 to 1 gin martini 
Tom
2 oz unaged old tom gin
1 oz dry vermouth
dash orange 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 an expressed lemon peel.
B&B
Mr. Boston
1/2 Ounce(s) Brandy
1/2 Ounce(s) Benedictine
Combine ingredients in cordial glass. Serve in a Cordial or Pony Glass.
The two flavors go pretty well together without being too sweet. It’s a good cocktail. Not great but good. Very drinkable. 
Daisy De Santiago
Mr. Boston
2 Ounce(s) Dark rum
3/4 Ounce(s) Fresh Lime Juice
3/4 Ounce(s) Simple Syrup
1 Ounce(s) Yellow Chartreuse
Fresh mint sprig
Shake first three ingredients with ice and strain into ice-filled red wine glass. Carefully float Chartreuse on top. Add mint. Serve in a Red-Wine Glass.
Mr. Boston versus Imbibe. Imbibe wins. Even though Imbibe could have gotten away with a little more Chartreuse, Mr. Boston just does too much. It’s a little too icky sweet. Imbibe is a low mid level great cocktail and Mr. Boston is a mid level good cocktail.
Imbibe
2 oz. white rum
¼ oz. Yellow Chartreuse
1 oz. fresh lime juice
½ oz. simple syrup (1:1)
Garnish: mint sprigs
Combine ingredients in a shaker with ice and shake until cold. Strain into a glass, then garnish.
Mr. Boston versus Imbibe. Imbibe wins. Even though Imbibe could have gotten away with a little more Chartreuse, Mr. Boston just does too much. It’s a little too icky sweet. Imbibe is a low mid level great cocktail and Mr. Boston is a mid level good cocktail.
Bull and Bear
Mr. Boston
1 1/2 Ounce(s) Bourbon whiskey
3/4 Ounce(s) Orange curacao
1 Ounce(s) Fresh lemon juice
1/4 Ounce(s) Grenadine
Maraschino cherry, orange half-wheel
Shake with ice and strain into chilled cocktail glass. Garnish with cherry and orange. Serve in a Cocktail Glass.
Both Mr. Boston and Imbibe share the same recipe. Ofc bourbon isn’t really my favorite. But….this is a very good cocktail.
Imbibe
1 1/2 oz. bourbon
3/4 oz. Curaçao
1 oz. lemon juice
1/4 oz. grenadine
Garnish: brandied cherry and an orange slice
Combine all ingredients and shake with ice. Strain into a chilled glass and garnish.
Both Mr. Boston and Imbibe share the same recipe. Ofc bourbon isn’t really my favorite. But….this is a very good cocktail.
Delmonico No. 1
Mr. Boston
3/4 Ounce(s) Gin
1/2 Ounce(s) Brandy
1/2 Ounce(s) Dry Vermouth
1/2 Ounce(s) Sweet Vermouth
Lemon twist
Stir with ice and strain into chilled cocktail glass. Add lemon twist. Serve in a Cocktail Glass.
It’s very much like a perfect martini except tastier. Because it beats a perfect martini, I will call this a great cocktail.
El Presidente Cocktail No. 2
Mr. Boston
1 1/2 Ounce(s) Light Rum
3/4 Ounce(s) Dry Vermouth
1 Dash(es) Angostura Bitters
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
A bit harsh and bad tasting. Drinkable. Much prefer the Bolero.
Jockey Club Cocktail
Mr. Boston
1 1/2 Ounce(s) Gin
1/2 Ounce(s) Fresh lemon juice
1/2 Ounce(s) White creme de cacao
1 Dash(es) Angostura Bitters
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Fun take on a sour if you prefer more sour and less sweet.
Imbibe
2 oz. gin
¾ oz. fresh lemon juice
¾ oz. crème de noyaux
½ oz. simple syrup (1:1)
2 dashes orange bitters
2 dashes Angostura bitters
Garnish: lemon twist
Combine all ingredients in a shaker tin and add ice. Shake until chilled. Fine strain into a Coupe glass. Garnish with a lemon twist.
Liquor
1 1/2 ounces bourbon
1 ounce sweet vermouth
1/4 ounce maraschino liqueur
Add all the ingredients to a mixing glass with ice and stir until well-chilled.
Strain into a chilled cocktail glass.
Garnish with a brandied cherry on a cocktail pick.
Metropolitan Cocktail
Mr. Boston
1 1/4 Ounce(s) Brandy
1 1/4 Ounce(s) Sweet Vermouth
1/4 Ounce(s) Simple Syrup
1 Dash(es) Angostura Bitters
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Because of the addition of simple syrup and the complexity of sweet vermouth, this drink is more deeply satisfying than the Delmonico no. 1. This is a delicious cocktail. I would be happy and proud to serve this cocktail in my bar. It is a little bit too sweet but that’s an easy fix. It might improve with a couple more dashes of angostura and coming down just a little bit on the simple.  the full flavor profile potential is there however, in full.
Opal Cocktail
Mr. Boston
1 Ounce(s) Gin
1/2 Ounce(s) Triple Sec
1/2 Ounce(s) Fresh orange juice
1/4 Ounce(s) Simple Syrup
Shake with ice and strain into chilled cocktail glass.
As I’ve said before, gin and orange juice just no, especially when combined with a syrupy orange liqueur. Barely drinkable.
Opera
Mr. Boston
2 Ounce(s) Gin
1/2 Ounce(s) Dubonnet (Difford says the rouge)
1/4 Ounce(s) Maraschino liqueur
1 Dash(es) Orange Bitters
Lemon twist
Stir with ice and strain into chilled cocktail glass. Add lemon twist. Serve in a Cocktail Glass.
This is a nice looking cocktail. It looks nicer than it tastes, especially the aftertaste. It’s a barely drinkable cocktail.
Silver Bullet (supposedly Prince Philip’s favorite cocktail)
Mr. Boston
1 Ounce(s) Gin
1 Ounce(s) Kummel
1/2 Ounce(s) Fresh lemon juice
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Sea Breeze
Joe’s
2 oz vodka
3 oz cranberry
1 1/2 oz grapefruit
Highball. Ice. Stir. Lime wedge.
Mr. Boston
1 1/2 Ounce(s) Vodka
4 Ounce(s) Cranberry Juice
1 Ounce(s) Fresh grapefruit juice
Lime wedge
Pour into ice-filled highball glass. Garnish with lime. Serve in a Highball Glass.
Liquor
1 1/2 ounces vodka
3 ounces cranberry juice
1 1/2 ounces grapefruit juice, freshly squeezed
Add the vodka, cranberry juice and grapefruit juice into a highball glass with ice and stir.
Garnish with a lime wheel.
A Couple Cooks
1 ounce vodka
1 ounce grapefruit juice
1 teaspoon maple syrup or simple syrup (see note)*
3 ounces 100% unsweetened cranberry juice (not sweetened or cranberry cocktail)
1 lime wedge
In a glass, pour in the vodka, grapefruit juice and syrup and stir with bar spoon. Add ice.
Pour in the cranberry juice and squeeze the lime wedge on top. Taste and add additional syrup if you want it sweeter.
Betsy Ross
Mr. Boston
1 1/2 Ounce(s) Brandy
1 1/2 Ounce(s) Tawny port
1 Dash(es) Triple Sec
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Liquor
1 1/2 ounces brandy
1 1/2 ounces ruby port
1/2 ounce orange curaçao
2 dashes Angostura bitters
Add the brandy, ruby port, orange curaçao and bitters to a mixing glass with ice and stir until well-chilled.
Strain into a chilled cocktail glass.
American Beauty Cocktail
Mr. Boston
1/2 Ounce(s) Brandy
1/2 Ounce(s) Dry Vermouth
1/2 Ounce(s) Orange juice
1/2 Ounce(s) Grenadine
1 Dash(es) White creme de menthe
1 Dash(es) Port
Shake first five ingredients with ice and strain into chilled cocktail glass. Top with port. Serve in a Cocktail Glass.
Punch
1/2 ounce brandy
1/2 ounce French vermouth
1/2 ounce grenadine
1/2 ounce orange juice
3 dashes white crème de menthe
port, to top
Add crème de menthe, orange juice, grenadine, French vermouth and brandy to a shaking tin and shake with ice.
Strain into a Collins glass and top with port.
EDITOR’S NOTE
Crème de menthe is a bit of a bully here, so pull back on it, opting for a scant bar spoon for seasoning. Up the brandy to one ounce and consider swapping orange for lemon juice, which makes for a more texturally interesting drink, albeit one that is slightly drier.
Imbibe
1/2 oz. brandy
1/2 oz. dry vermouth
1/2 oz. fresh orange juice
1 dash crème de menthe
1 dash grenadine
Garnish: float of Port wine
Combine all ingredients in a shaker with ice, shake, strain into a chilled glass and garnish.
Adapted from The Standard Bartender’s Guide by Patrick Gavin Duffy, 1966
Major Bailey
Mr. Boston
2 Ounce(s) Gin
1/4 Ounce(s) Fresh Lime Juice
1/4 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Simple Syrup
12 Fresh mint leaves
Mint sprig
Muddle mint and simple in Collins glass. Add the rest and stir until glass is frosted. Add mint sprig and serve with straws. Serve in a Collins Glass.
Difford says the same thing
Nicky Finn
Mr. Boston
1 Ounce(s) Brandy
1 Ounce(s) Triple Sec
1 Ounce(s) Fresh lemon juice
1 Dash(es) Absinthe or pastis
Maraschino cherry or lemon twist
Shake with ice and strain into chilled cocktail glass. Garnish with cherry or lemon twist. Serve in a Cocktail Glass.
A little orangey. Not too bad. Upper level drinkable.
Palm Beach Cocktail
Joe’s
2 oz gin
1/2 oz sweet vermouth
1/2 oz grapefruit juice
Shake and strain. Coupe. Maraschino cherry and orange.
Mr. Boston
1 1/2 Ounce(s) Gin
1/4 Ounce(s) Sweet Vermouth
1/4 Ounce(s) Grapefruit Juice
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Epicurus
1 1/2 ounces Gin
2 teaspoons sweet vermouth
1 1/2 teaspoons grapefruit juice
1/2 orange slice, maraschino cherry
Shake all ingredients with ice, strain into a cocktail glass, garnish and serve.
Difford
2 1/2 oz gin
1/2 oz sweet vermouth
1 oz grapefruit juice
Shake and strain. Coupe. Maraschino cherry.
Pancho Villa
Mr. Boston
1 Ounce(s) Anejo tequila
3/4 Ounce(s) Aperol
3/4 Ounce(s) Sweet Vermouth
1 Dash(es) Peach bitters
Grapefruit twist
Stir with ice and strain into chilled cocktail glass. Garnish with grapefruit twist. Serve in a Cocktail Glass.
Been looking all night for an interesting cocktail and I finally found it. I could be happy drinking this cocktail just about any night. It would fit in well at most sophisticated bars. It’s a high end great cocktail. It could be less sweet as Heather pointed out. And if it were, perhaps it would be a low level fantastic cocktail. It’s very nuanced and intriguing.
Punch
1 1/2 ounces aged rum, preferably Santa Teresa 1796
1/2 ounce gin, preferably Bombay Sapphire
1/2 ounce apricot liqueur
1/2 ounce cherry liqueur, preferably Cherry Heering
3/4 ounce pineapple juice
1/4 ounce lime juice
Soda water, to top
Combine all ingredients in a mixing tin and shake with ice.
Strain into a chilled highball glass over ice.
Top with soda water.
Garnish with pineapple leaf, lime zest and lime wheels.
Royal Smile Cocktail
Mr. Boston
1 Ounce(s) Apple Brandy
1 Ounce(s) Gin
1/2 Ounce(s) Fresh lemon juice
1 Teaspoon(s) Grenadine
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
This is a upper level drinkable cocktail.
Air Mail / Airmail
Mr. Boston
1 Ounce(s) Light Rum
1/2 Ounce(s) Fresh Lime Juice
1/2 Ounce(s) Honey Syrup
1 Splash Chilled Champagne
Shake rum, lime juice, and syrup with ice. Strain into chilled champagne flute. Top with Champagne. Serve in a Champagne Flute.
Punch
1 1/2 ounces rum, gold (Appleton or El Dorado)
3/4 ounce lime juice
scant 3/4 ounce honey syrup (2:1, honey:water)
Champagne (or any dry sparkling wine)
Add rum, lime juice and honey syrup to a cocktail shaker.
Add ice and shake until chilled.
Strain over ice into a Collins glass.
Top with Champagne and add a straw.
Garnish with a lime or orange twist.
Imbibe
1 1⁄4 OZ. CUBAN-STYLE WHITE RUM
1⁄2 OZ. FRESH LIME JUICE
1⁄2 OZ. HONEY SYRUP (2:1)
1 OZ. CHAMPAGNE OR OTHER DRY SPARKLING WINE, TO TOP
GARNISH:
SMALL MINT SPRIG
Shake the first 3 ingredients with ice, then double strain into a chilled coupe. Top with Champagne, then garnish.
Liquor
1 oz Banks 5-Island rum
1/2 oz Fresh lime juice
1/2 oz Honey syrup (two parts honey, one part water)
2 1/2 oz Moët & Chandon Imperial Champagne
Add all the ingredients except the Champagne to a shaker and fill with ice.
Shake, and strain into a chilled teacup filled with one large ice cube.
Top with the Champagne and garnish with freshly grated nutmeg.
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.
this one beats the penthouse air mail because the penthouse air mail is a little too heavy and funky with that dark rum.
Black Russian
Liquor
2 ounces vodka
1 ounce Kahlúa
Add vodka and Kahlúa into a mixing glass with ice and stir until well-chilled.
Strain into a rocks glass over fresh ice.
Mr. Boston
1 1/2 Ounce(s) Vodka
3/4 Ounce(s) Coffee liqueur
Pour into ice-filled old-fashioned glass and stir. Serve in an Old-Fashioned Glass.
Mr. Boston versus Imbibe. Mr. Boston is a little less harsh so I prefer it. Still, not a great cocktail. Upper level drinkable.
A Couple Cooks
2 ounces vodka
1 ounce Kahlua*
Add the vodka and Kahlua to a mixing glass and fill with it ice. Stir until cold.
Strain the drink into an ice filled lowball glass. Garnish with a cocktail cherry.
Mr. Boston versus Imbibe. Mr. Boston is a little less harsh so I prefer it. Still, not a great cocktail. Upper level drinkable.
Boston Cooler
Mr. Boston
2 Ounce(s) Light Rum
1 Ounce(s) Fresh lemon juice
2 Teaspoon(s) Simple Syrup
Soda water or ginger ale
Orange or lemon zest spiral
Stir rum, lemon juice, and syrup in Collins glass. Add ice, fill with soda water or ginger ale, and stir again. Add citrus spiral and dangle end over glass rim. Serve in a Collins Glass.
Not bad but not good. Upper level drinkable.
Golden Cadillac
Joe’s
1 1/2 oz crème de cacao
1 oz Galliano
1 1/2 oz coconut cream or heavy cream
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe, fat flute, or cocktail glass.
Mr. Boston
2 Ounce(s) White creme de cacao
1 Ounce(s) Galliano
1 Ounce(s) half-and-half
Combine with 1/2 cup crushed ice in blender on low speed for 10 seconds. Pour into chilled champagne flute. Serve in a Champagne Flute.
Liquor
1 ounce Galliano L’Autentico liqueur
1 ounce white creme de cacao
1 ounce heavy cream
Garnish: chocolate shavings
Add the Galliano, creme de cacao, and heavy cream into a shaker with ice and shake until well-chilled.
Strain into a cocktail glass.
Garnish with chocolate shavings.
Punch
1 ounce Galliano
1 ounce crème de cacao
1 ounce coconut cream
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Coconut cream can be replaced with heavy cream in the same proportion.
Epicurus
1 ounce Galliano liqueur
2 ounces white creme de cacao
1 ounce light cream
Combine all ingredients with 1/2 cup crushed ice in an electric blender.
Blend at low speed for ten seconds.
Strain into a champagne flute and serve.
A Couple Cooks
1 ½ ounces* Galliano liqueur (Galliano L’Autentico)
1 ½ ounces creme de cacao
1 ½ ounces cream
Place the Galliano, creme de cacao, and cream in a cocktail shaker. Add 2 handfuls ice and shake until cold.
Strain into a cocktail glass. Garnish with fresh grated or ground nutmeg and serve.
Fallen Leaves
Mr. Boston
3/4 Ounce(s) Calvados
3/4 Ounce(s) Sweet Vermouth
1/4 Ounce(s) Dry Vermouth
1 Dash(es) Brandy
Lemon twist
Stir with ice and strain into chilled cocktail glass. Add lemon twist. Serve in a Cocktail Glass.
I don’t really like this. Just a bad mix of stuff. Low level drinkable.
Chi Chi
Mr. Boston
1 1/2 Ounce(s) Vodka
1 Ounce(s) Cream of coconut
4 Ounce(s) Pineapple Juice
Pineapple slice, maraschino cherry
Process ingredients with 1 cup crushed ice in blender until smooth. Pour into red-wine glass. Garnish with pineapple and cherry. Serve in a Red-Wine Glass.
Oh wow. This is delicious. This could be an answer to the question I often get, “what about a vodka tiki drink?” Just shake it hard and it’s fine. This is a mid level great cocktail. Liquor and Mr. Boston are the same recipe and A Couple of Cooks is probably better but it requires whole pineapple chunks.
Liquor
1 1/2 ounces vodka
4 ounces pineapple juice
1 ounce cream of coconut (such as Coco Lopez)
Add the vodka, pineapple juice and cream of coconut into a shaker with ice and shake vigorously until well-chilled.
Strain into a goblet or Tiki mug over crushed ice.
Garnish with a pineapple slice.
Oh wow. This is delicious. This could be an answer to the question I often get, “what about a vodka tiki drink?” Just shake it hard and it’s fine. This is a mid level great cocktail. Liquor and Mr. Boston are the same recipe and A Couple of Cooks is probably better but it requires whole pineapple chunks.
A Couple Cooks
1 ½ cups frozen pineapple
1 ½ cups ice
4 ounces (½ cup) vodka
2 ounces (¼ cup) cream of coconut*
4 ounces (½ cup) pineapple juice
Blend pineapple and ice until chunky. Add the remaining ingredients and blend until smooth. Serve garnished with a cocktail cherry and drink umbrellas, if desired.
Notes
*Cream of coconut is a special coconut product made for sweetening drinks, whereas coconut cream is unsweetened (read more at Cream of Coconut vs Coconut Cream). Don’t buy coconut cream or the drink will not taste sweetened! If you make this misstep and want to save your drink, you can add simple syrup to taste.
Oh wow. This is delicious. This could be an answer to the question I often get, “what about a vodka tiki drink?” Just shake it hard and it’s fine. This is a mid level great cocktail. Liquor and Mr. Boston are the same recipe and A Couple of Cooks is probably better but it requires whole pineapple chunks.
(Bloody) Caesar
Mr. Boston
Lemon wedge, celery salt
1 1/2 Ounce(s) Vodka
4 Ounce(s) Tomato-clam juice
1/2 Teaspoon(s) Prepared horseradish
1 Dash(es) Worcestershire Sauce
1 Pinch(es) Salt
1 Pinch(es) Freshly ground black pepper
Celery stalk, lemon wedge
Rim highball glass with lemon and celery salt, and then fill with ice. Shake ingredients with ice and strain into glass. Garnish with celery and lemon. Serve in a Highball Glass.
Liquor
Celery salt, to rim glass
1 1/2 ounces vodka
4 ounces Clamato juice
2 dashes Worcestershire sauce
2 dashes Tabasco sauce
Prepared horseradish, to taste (optional)
Coat the rim of a tall glass with celery salt, fill with ice and set aside.
Add the vodka, Clamato juice, Worcestershire sauce, Tabasco and horseradish into a mixing glass with ice.
Pour back and forth into another mixing glass a few times to combine.
Strain into the prepared glass.
Garnish with a cucumber spear, lime wedge and celery stalk.
A Couple Cooks
2 cups clamato juice, chilled
¼ cup fresh lemon juice
2 teaspoons Worcestershire sauce (vegan as desired)
½ teaspoon Tabasco hot sauce, or more to taste
½ teaspoon celery salt
⅛ teaspoon black pepper
1 cup (8 ounces) vodka, chilled
For the rim: Old Bay seasoning (purchased or homemade) and kosher salt
For the garnish: celery stalk, lemon wedge, olive, cocktail onion (use cocktail picks if desired)
If time allows, chill the clamato juice and vodka. Shake the clamato juice before pouring.
In a pitcher, combine the clamato juice, lemon juice, Worcestershire sauce, Tabasco, celery salt and black pepper. Stir. Serve immediately or refrigerate up to 1 day.
To serve, on a plate place a mixture of roughly half kosher salt and half Old Bay seasoning (or celery salt). Cut a notch in a lemon wedge, then run it around the rim of a glass. Dip the edge of the rim into a plate of salt.
To each glass, add 2 ounces (¼ cup) of vodka and ½ cup of bloody caesar mix and stir gently to combine. Fill the glass with ice and add the garnishes.
Bolero
Mr. Boston
1 1/2 Ounce(s) Light Rum
1/4 Ounce(s) Brandy
1/4 Teaspoon(s) Sweet Vermouth
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
This is a good sipping gentleman’s rum cocktail. For what it is, which is a calm sipping man’s drink, upper level good. However, it doesn’t compare to a Manhattan or that level. Can’t even touch that level.
Blue Moon Cocktail
Joe’s
1 1/2 oz gin
1 oz blue curaçao or 1/2 oz Crème Yvette and 1/2 oz blue curaçao or 1/2 oz blue curaçao and 1/4 oz crème de violette and 1/4 oz creme de cassis/Chambord or 1/2 oz blue curaçao and 1/2 oz creme de cassis/Chambord
1/4 oz red wine float
1/4 oz lemon juice
(egg white optional)
stir (unless using egg of course), cocktail glass, float the wine (even if there is a layer of egg foam)
Mr. Boston
1 1/2 Ounce(s) Gin
3/4 Ounce(s) Blue curacao
Lemon twist
Stir with ice and strain into chilled cocktail glass. Add lemon twist. Serve in a Cocktail Glass.
Imbibe
2 oz. dry gin
½ oz. Crème Yvette or crème de violette
½ oz. fresh lemon juice
(Egg white optional)
Shake all ingredients with ice to chill and strain into a chilled cocktail glass. Garnish lemon twist.
Punch
1 1/2 ounces gin
1 ounce dry vermouth
1 teaspoon Crème Yvette
2 dashes orange bitters
1/4 ounce red wine, light in body
Add gin, dry vermouth, Crème Yvette and orange bitters to a mixing glass.
Add ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Using a bar spoon, gently float red wine over top of the cocktail.
Hula-Hula Cocktail
Mr. Boston
1 1/2 Ounce(s) Gin
3/4 Ounce(s) Fresh orange juice
1/2 Ounce(s) Simple Syrup
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
I taste orange juice. It’s a low level good cocktail.
Highland Cooler
Mr. Boston
2 Ounce(s) Blended Scotch Whisky
1/2 Ounce(s) Simple Syrup
Soda water or ginger ale
Lemon and/or orange zest spiral(s)
Stir Scotch and syrup in Collins glass. Add ice. Fill with soda and stir again. Insert citrus spiral(s) and dangle end(s) over rim of glass. Serve in a Collins Glass.
Casino Cocktail
Mr. Boston
2 Ounce(s) Gin
1/2 Teaspoon(s) Maraschino liqueur
1/4 Teaspoon(s) Fresh lemon juice
2 Dash(es) Orange Bitters
Maraschino cherry
Shake with ice and strain into chilled cocktail glass. Add cherry. Serve in a Cocktail Glass.
Imbibe
2 OZ. OLD TOM GIN
¼ OZ. MARASCHINO LIQUEUR
¼ OZ. FRESH LEMON JUICE
2 DASHES REGAN’S ORANGE BITTERS
GARNISH:
BRANDIED CHERRY AND AN ORANGE TWIST
Combine ingredients in an ice-filled rocks glass, stir to combine and garnish.
Imbibe versus Mr. Boston. This is a battle of gin versus maraschino. Neither one are great cocktails. Mr. Boston is just too much gin. This is Beefeater. If it were Tanqueray it would be even worse. Imbibe wins. Much better balance but I still don’t care a lot for the maraschino. Mr. Boston is a mid level drinkable cocktail. Imbibe’s is a low level good cocktail.
Snowball
Mr. Boston
1 1/2 Ounce(s) Gin
1/2 Ounce(s) Anisette
1/2 Ounce(s) half-and-half
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Kretchma Cocktail
Mr. Boston
1 Ounce(s) Vodka
1 Ounce(s) White creme de cacao
1/4 Ounce(s) Fresh lemon juice
1/4 Ounce(s) Grenadine
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
It does not taste how it looks! Super weird and interesting. Partially for shock value, I’d give this a low end great cocktail rating.
White Lion Cocktail
Mr. Boston
1 1/2 Ounce(s) Light Rum
1 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Simple Syrup
1 Teaspoon(s) Grenadine
2 Dash(es) Angostura Bitters
Shake with ice and strain into chilled cocktail glass.
I love this. Low end great cocktail.
Liquor
1 1/2 ounces Cotton & Reed white rum
1/2 ounces Cotton & Reed allspice dram
3/4 ounce lime juice, freshly squeezed
1/2 ounce simple syrup
Add all the ingredients to a shaker with ice and shake.
Strain into chilled cocktail glass.
Whiskey Squirt
Mr. Boston
1 1/2 Ounce(s) Rye or bourbon whiskey
1/4 Ounce(s) Simple Syrup
1 1/2 Ounce(s) Grenadine
Pineapple cubes, whole strawberries
Shake first three ingredients with ice and strain into chilled highball glass. Add ice and fill with soda water. Garnish with pineapple and strawberries. Serve in a Highball Glass.
Try this versus the Rye cocktail. This is certainly super sweet but it is not as undrinkable as I thought with the soda, ice, and highball configuration. Tastes a lot like one of those red cream sodas. High level drinkable. It’s just too sweet to go down easy enough to be good.
Difford guide version is very different. It has orange liquor and peach puree, no grenadine.
Gin Gin Ten Bears
2 oz gin
1 oz ginger honey syrup
2 oz apple cider
Mint
The Frosty Webb / Frosty Webb Christmas Edition
2 dashes of Angostura bitters
For the Christmas edition use muddled cranberries, a little cranberry juice, pumpkin pie spice, and cinnamon
1/2 - 3/4 oz dem
3/4 oz strawberry syrup
Muddled blackberries or anything
3/4 lemon
3/4 lime
3/4-1 oz pina
1-1 1/2 oz cream of coconut
Shake hard with ice dirty strain and serve on ice
Garnish with whipped cream
Orange and Cranberry Mimosa
1/2 oz demerara
5 muddled cranberries in the simple
1/2 oz cran
3/4 oz orange
shake and strain into fat flute
Top with champagne
Fly by Night
Joe’s
2 OZ. SCOTCH
1/2 OZ. GINGER Syrup
1 DASH ANGOSTURA BITTERS
1 DASH PEYCHAUD’S BITTERS
GRAPEFRUIT TWIST AND BRANDIED CHERRY
Build, stir, rocks glass, big cube
Imbibe
1 ½ OZ. SCOTCH
½ OZ. GINGER LIQUEUR
1 DASH ANGOSTURA BITTERS
1 DASH PEYCHAUD’S BITTERS
GARNISH:
GRAPEFRUIT TWIST AND BRANDIED CHERRY
Combine all ingredients in a glass with one large ice cube, stir and garnish.
Ginger Rogers
Imbibe
10-12 fresh mint leaves
2 oz. London dry gin
¾ oz. fresh lemon juice
¾ oz. ginger syrup
2 oz. ginger ale
Muddle the mint in a highball glass, then pour in the remaining ingredients, add ice, stir and garnish with mint.
Ginger Apple Cider Cocktail
Imbibe
1½ oz. bourbon
4 oz. apple cider
½ oz. ginger syrup
½ oz. fresh lemon juice
1 dash Angostura bitters
Garnish: 2 pieces candied ginger (optional)
In a shaker filled with ice, combine all ingredients. Shake for 10 seconds. Strain into a glass. Garnish if desired.
Gold Dust
Joe’s
2 oz. rye whiskey
3/4 oz. fresh lemon juice
¾ oz. ginger syrup
Garnish: brandied cherry and a lemon twist
Combine all ingredients and shake with ice. Strain into a chilled coupe and garnish.
Imbibe
2 oz. rye whiskey
½ oz. simple syrup (1:1)
½ oz. fresh lemon juice
¾ oz. ginger liqueur
Garnish: brandied cherry and a lemon twist
Combine all ingredients and shake with ice. Strain into a chilled glass and garnish.
Monte Mule
Joe’s
1 oz. vodka
1 oz. Amaro Montenegro
3/4 oz. ginger syrup
3/4 oz. fresh lime juice
Add the ingredients to a rocks glass, then add crushed ice. Stir to chill. Garnish with mint.
Imbibe
1 oz. vodka
1 oz. Amaro Montenegro
1 oz. ginger beer
½ oz. fresh lime juice
Garish: mint sprig
Add the ingredients to a rocks glass, then add crushed ice. Stir to chill. Garnish.
Papercut
Joe’s
¾ oz. gin
¾ oz. ginger syrup
¾ oz. fresh grapefruit juice
¾ oz. Cappelletti Aperitivo Americano or split between Aperol and Campari
Shake all the ingredients with ice until chilled, then strain into a chilled coupe and garnish with grapefruit twist.
Imbibe
¾ OZ. GIN
¾ OZ. GINGER SYRUP
¾ OZ. FRESH GRAPEFRUIT JUICE
¾ OZ. CAPPELLETTI APERITIVO AMERICANO
GARNISH:
GRAPEFRUIT TWIST
Shake all the ingredients with ice until chilled, then strain into a chilled glass, and garnish.
Rose Gold Gin
Joe’s
1½ oz. gin
¾ oz. fresh orange juice
¾ oz. fresh lemon juice
3/4 oz. ginger syrup
½ oz. fresh egg white (pasteurized, if you like)
½ tsp. ground turmeric
Tools: shaker, strainer, fine strainer
Glass: coupe
Garnish: dehydrated rose petals
Combine all the ingredients in shaker with ice and shake vigorously. Strain into a mixing glass, dump the ice from the shaker out, and put the cocktail back into the shaker to dry shake one more time. Fine strain into a coupe and garnish.
Imbibe
1½ oz. gin
¾ oz. fresh orange juice
¾ oz. fresh lemon juice
½ oz. ginger syrup
½ oz. fresh egg white (pasteurized, if you like)
½ tsp. ground turmeric
Garnish: dehydrated rose petals
Combine all the ingredients in shaker with ice and shake vigorously. Strain into a mixing glass, dump the ice from the shaker out, and put the cocktail back into the shaker to dry shake one more time. Fine strain into a coupe and garnish.
GINGER SYRUP:
Peel and juice enough ginger to get 2 ounces of juice. Combine with equal parts white sugar in a saucepan and simmer on low heat to dissolve sugar. Let syrup chill before mixing into the cocktail.
Scurvy Root Rum
Joe’s
2 oz. aged rum
¾ oz. fresh lime juice
1 oz. honey ginger syrup
5-7 mint leaves
½ oz. blackstrap rum, to float
Tools: muddler, shaker, strainer, fine-strainer
Glass: collins
Garnish: mint bouquet
Muddle the mint in a shaker tin, then add the remaining ingredients (minus the blackstrap rum), plus ice. Shake to chill, double strain into a Collins glass filled with fresh ice. Top with soda, float with the blackstrap, then garnish.
Imbibe
1½ oz. aged rum
¾ oz. fresh lime juice
½ oz. honey
½ oz. fresh ginger juice
5-7 mint leaves
½ oz. blackstrap rum, to float
Garnish: mint bouquet
Muddle the mint in a shaker tin, then add the remaining ingredients (minus the blackstrap rum), plus ice. Shake to chill, double strain into a Collins glass filled with fresh ice. Top with soda, float with the blackstrap, then garnish
Smoke & Mirrors
Joe’s
1½ oz. mezcal
½ oz. orange liqueur
1 oz. fresh lime juice
½ oz. ginger syrup
½ oz. pineapple jalapeño syrup (or pineapple juice and jalapeños muddled)
1 fresh egg white (pasteurized, if you like)
Tools: shaker, strainer
Glass: cocktail
Garnish: cayenne mix (1:1:1 sugar to salt to cayenne)
Dry shake all the ingredients together without ice to combine. Add ice, shake again to chill, then strain into a chilled glass. Garnish.
Imbibe
The heat of jalapeño makes the pineapple and ginger flavors pop in this mezcal cocktail.
1½ oz. mezcal
½ oz. orange liqueur
1 oz. fresh lime juice
½ oz. ginger syrup
½ oz. pineapple jalapeño syrup
1 fresh egg white (pasteurized, if you like)
Garnish: cayenne mix (1:1:1 sugar to salt to cayenne)
Dry shake all the ingredients together without ice to combine. Add ice, shake again to chill, then strain into a chilled glass. Garnish.
GINGER SYRUP:
Combine 1 cup of ginger juice with 1½ cups of simple syrup (1:1). Shake to combine.
PINEAPPLE JALAPEÑO SYRUP:
Combine 1 cup of pineapple juice with 1 cup of superfine sugar and stir to dissolve. Chop up one medium-sized jalapeño and add to syrup, checking regularly until the desired amount of spice comes through (Yard usually lets it go for 24-48 hours).
Difford’s Guide but with my proportions
1 1/2 mezcal
1/2 orange curaçao
1/2 Ancho Reyes Original
1/2 Ginger Liqueur
1/2 pineapple juice
1 oz lime juice
egg white
This & That
Imbibe
2 OZ. SCOTCH WHISKY
½ OZ. FRESH LEMON JUICE
½ OZ. PEACH LIQUEUR
½ OZ. GINGER SYRUP
GARNISH:
LIME WHEEL AND CANDIED GINGER (OPTIONAL)
Combine all of the ingredients in a shaker with ice. Shake until chilled and strain into a rocks glass over fresh ice. Garnish.
Akogare
Mr. Boston
1 1/2 Ounce(s) Straight rye whiskey
3/4 Ounce(s) Ginger syrup
3/4 Ounce(s) Cold brewed black tea, preferably Japanese
3/4 Ounce(s) Fresh lemon juice
Orange twist
Shake with ice and strain into chilled cocktail glass. Add orange twist. Serve in a Cocktail Glass.
Cranberry Spiced Champagne
Mr. Boston
6 Fresh cranberries
1/4 Ounce(s) Fresh lemon juice
1 Teaspoon(s) Agave nectar
1 Pinch(es) Pumpkin pie spice
4 Ounce(s) Sparkling wine or Champagne, plus 1 splash to finish
cranberries
Muddle 6 cranberries with lemon juice, agave nectar, and pumpkin pie spice in mixing glass. Add sparkling wine or Champagne and ice and gently fold. Strain into chilled champagne flute. Top with extra splash of sparkling wine or Champagne. Float 3 cranberries on top. Serve in a Champagne Flute.
Bourbon Spiced Latte
Mr. Boston
1 Ounce(s) Bourbon
1/2 Ounce(s) Coffee-flavored liqueur
1/4 Ounce(s) Allspice liqueur (pimento dram)
1 Teaspoon(s) Agave nectar
1 Pinch(es) Pumpkin pie spice
4 Ounce(s) Hot milk
Star anise pod
Stir in preheated Irish coffee glass. Float star anise on top. Serve in an Irish Coffee Glass.
Godfather, Godmother, and The Boss
Mr. Boston
1 1/2 Ounce(s) Blended Scotch Whiskey (vodka for the Godmother and Bourbon for the boss)
3/4 Ounce(s) Amaretto
Pour into ice-filled old-fashioned glass and stir. Serve
Raspberry Martini
A Couple Cooks
2 ounces (¼ cup) vodka
1 ounce (2 tablespoons) 100% cranberry juice (not sweetened**)
½ ounce (1 tablespoon) fresh lemon juice
¾ ounce (1 ½ tablespoons) raspberry syrup (homemade is best, or use purchased)
For the garnish: fresh raspberries
Place all ingredients in a cocktail shaker with ice. Shake 15 seconds until cold.
Strain the drink into a cocktail or martini glass. Garnish with raspberries and serve.
Joe’s
2 1/2 oz vodka
1 oz simple and 8 raspberries or 1 oz raspberry syrup
Shake and deliver
Bevvy
2.5 oz raspberry vodka
0.5 oz Grand Marnier orange liqueur
Lemon twist or fresh raspberry for garnish
Cocktail Glass
Add all ingredients to a cocktail shaker with ice and shake until chilled.
Strain into a chilled cocktail glass.
Garnish with a lemon twist or fresh raspberry and serve.
Watermelon Man
Joe’s
2 oz vodka
1 oz watermelon schnapps
1/2 oz lime
1/2 oz sugar
2 oz sprite
Shake, ice filled Collins, top with the sprite, garnish with lime
The Happy Nene
Joe’s
2 oz rum
1 1/2 oz pineapple
1/2 oz cranberry
Heavy 1/4 oz lemon
Heavy 1/4 oz lime
3/4-1oz simple
Top with ginger ale
Strawberry Ice Cream
Joe’s
1/4 oz lemon
1/4 oz lime
1 1/2 oz pineapple juice
1 oz strawberry syrup
1 oz cream of coconut
1 1/2 oz cream
1 oz simple
The Aquarius/ Sparking Grape Juice
Joe’s
1/2 oz lemon juice
1/2 oz pineapple juice
1/2 oz raspberry
5 muddled grapes
1 oz simple
Top with sparkling grape juice in a wine glass
Gin Fizz
Joe’s
2 ounces dry gin
1 ounce lemon juice
3/4 simple syrup
Shake, add 3 oz of soda to the tin, strain into rocks glass or coupe with no ice.
Tom’s
2 oz gin
¾ oz lemon juice
1/2 oz simple syrup
2 ounces of soda water in a chilled collins glass without ice.
Shake all ingredients in tin.
Strain cocktail into glass.
Top with more soda, if needed/desired.
Mr. Boston’s Gin Fizz
2 Ounce(s) Gin
1 Ounce(s) Fresh lemon juice
2 Teaspoon(s) Simple Syrup
Soda water
Shake first three ingredients with ice. Pour with ice into highball glass. Fill with soda water and stir. Serve in a Highball Glass.
Imbibe
1 1/2 oz. gin
3/4 oz. fresh lemon juice
1 oz. simple syrup (1:1)
1 to 2 oz. club soda
Combine all ingredients, except club soda, and shake with ice. Strain into an ice-filled highball and top with soda.
Punch and Liquor add egg and omit the ice because it’s meant to be enjoyed without undue dilution. See those recipes on the Silver Gin Fizz card.
Club McClure
Joe’s
(Add 2 oz vodka or gin for the alcohol version)
3/4 oz lemon
1/2 oz lime
1/4 pineapple
1 - 1 1/2 oz raspberry or vanilla raspberry syrup
1/4 - 1/2 oz ginger syrup, optional
7 mint leaves
2 oz soda or sprite ( 1/2-1 oz champagne for the alcohol version)
Slap mint. Shake and fine strain into fat champagne or fancy glass. Top with sprite or champagne. Raspberry and mint garnish.
Watermelon Margarita
Joe’s
1 1/2 oz tequila
3/4 oz watermelon schnapps
1/2 oz lime juice
1/2 oz agave syrup
8 mint leaves
rocks, salt, muddle, shake, strain, rocks, garish with mint, serve
Tom
2 oz blanco tequila (or jalapeño tequila for a spicy version)
1 oz watermelon syrup
¾ oz lime juice
Combine ingredients in a shaker, fill with ice. Shake for 8 seconds and strain into a salt-rimmed (optional) rocks glass over fresh ice, or serve straight up if you prefer. Garnish with a watermelon slice.
Liquor
4 mint leaves
1/2 ounce light agave nectar
1 1/2 ounces blanco tequila
1/2 ounce lime juice, freshly squeezed
1/2 ounce watermelon juice
Garnish: mint sprig
Garnish: watermelon slice
Add the mint leaves and agave into a shaker and gently muddle.
Add the remaining ingredients plus ice and shake until well-chilled.
Double-strain into a rocks glass over fresh ice.
Garnish with a fresh mint sprig and a watermelon slice.
Bevvy
2 oz silver tequila
1 oz watermelon pucker
1 oz fresh lime juice
1 oz sweet and sour mix
Prepare glass with sugar or salt rim with ice
Shake all ingredients over ice
Double strain into prepared glass over ice
Garnish with watermelon slice or anything else you may have that fits
The Spicy Almond
Liquor
2 ounces blanco tequila
3/4 ounce amaretto
1 ounce lime juice
3 jalapeño wheels
Rub half of the outside of a rocks glass with a lime wedge, dip the edge in salt to coat and set aside.
Add the jalapeño wheels into a shaker and gently muddle.
Add the tequila, amaretto, lime juice and ice and shake until well-chilled.
Strain into the prepared rocks or highball glass over fresh ice.
Garnish with a lime wheel.
Rosita Cocktail
Imbibe (uses one of the Mr. Boston recipes for this drink)
1 ½ OZ. REPOSADO TEQUILA
½ OZ. SWEET VERMOUTH
½ OZ. DRY VERMOUTH
½ OZ. CAMPARI
1 DASH ANGOSTURA BITTERS
Share this recipe:
Preparation
Stir ingredients in a mixing tin with ice, strain into a glass filled with cracked ice and garnish.
Mr. Boston
1 1/2 Ounce(s) Blanco tequila
1/2 Ounce(s) Sweet Vermouth
1/2 Ounce(s) Dry Vermouth
1/2 Ounce(s) Campari
1 Dash(es) Angostura Bitters
Lemon twist
Stir with ice. Strain into ice-filled old-fashioned glass. Add lemon twist. Serve in an Old-Fashioned Glass.
Punch
1 1/2 ounces smoked tequila, preferably Lunazul El Humoso
1/2 ounce Punt e Mes
1/2 ounce dry vermouth, preferably Dolin Dry
1/2 ounce Aperol
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a rocks glass filled with ice.
Express orange twist and discard.
Garnish with a dehydrated orange wheel.
Arsenic Lace
1 1/2 oz. reposado tequila
1/2 oz. Campari
1/2 oz. dry vermouth
1/2 oz. sweet vermouth
1-2 dash Angostura Bitters
Bevvy
1 1/2 ounces silver tequila
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
1/2 ounce Campari
1 dash Angostura bitters
Stir all ingredients with ice, and strain into a rocks glass over fresh ice. Garnish with a lemon peel.
Pineapple Kingston Negroni
Joe’s
1 oz rum (preferably Smith and Cross or another strong Jamaican)
1 oz Sweet Vermouth (preferably Carpano Antica or Cinzano)
1 oz Campari
1/2-3/4 oz pineapple juice
Stir. Orange peel. big rock.
Imbibe
1 OZ. JAMAICAN RUM (LOST LAKE USES APPLETON SIGNATURE BLEND)
1 OZ. STIGGIN’S FANCY PINEAPPLE RUM
¾ OZ. SWEET VERMOUTH (LOST LAKES USES CINZANO)
¾ OZ. CAMPARI
Preparation
Stir all of the ingredients in a mixing glass with ice. Strain up or over a large ice cube, Express an orange peel over the drink, then use as a garnish.
Kingston Negroni and Paper Tiger and several variations including the Mezcal Negroni
Imbibe
1 OZ. JAMAICAN RUM (SIMÓ USES SMITH AND CROSS)
1 OZ. SWEET VERMOUTH
1 OZ CAMPARI
Preparation
Combine all ingredients and stir with ice. Strain into a rocks glass over a large ice cube and garnish with a long, trimmed orange peel.
Reminds Heather of her dad beginning his long downward spiral with Laphroig, reminds her of like acetone. This is hard to drink but it gets easier. Makes me think about other rums that I might use. The smoky rum would be a good test. But this is actually really good. This is a mid level great cocktail. Imbibe and Punch have basically the same recipe so this is the same review for both. Splitting the Smith and Cross with a less funky Jamaican like Appleton or with a white rum or something else might be a good idea. Splitting the Smith & Cross with a Mezcal or the smoky rum might be good. Using Mezcal or the smoky rum as a complete substitute might be good.
Ok, I tried a Smith & Cross and Appleton split. It’s super good. I prefer it over the Smith & Cross. It’s a high level great cocktail. I tried the Smith & Cross and Plantation. Delicious. Not quite as dynamic as the one with Appleton, I’d rate it a little lower like a mid level great cocktail. I tried the Smith & Cross split with Mezcal and Mezcal by itself. The Mezcal by itself is a bit too much. The split is really good. The Mezcal by itself is a mid level great cocktail. The Mezcal and S&C split is a high level great cocktail. It would be great to try a Mezcal and Appleton split. Ok. I tried the Mezcal and Appleton vs the Mezcal and S&C. Both are high level great cocktails. I prefer the Appleton and S&C split which I’ll say is a very high level great cocktail.
Punch
1 ounce Jamaican rum (preferably Smith & Cross)
1 ounce Campari
1 ounce sweet vermouth (preferably Carpano Antica)
Garnish: long, trimmed orange peel
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into over ice (preferably a large cube) into a rocks glass.
Garnish with a long, trimmed orange peel.
Reminds Heather of her dad beginning his long downward spiral with Laphroig, reminds her of like acetone. This is hard to drink but it gets easier. Makes me think about other rums that I might use. The smoky rum would be a good test. But this is actually really good. This is a high level great cocktail. Imbibe and Punch have basically the same recipe so this is the same review for both.
For a Paper Tiger, use a black spiced rum instead of a general Jamaican. For example,
Imbibe
1 ½ OZ. BLACK SPICED RUM (MAKENZIE USES KRAKEN)
¾ OZ. CARPANO ANTICA
1 OZ. CAMPARI
Preparation
Combine all ingredients and stir with ice. Strain into an ice-filled glass and garnish.
This is a mid level great cocktail. I tried a traditional split between Kraken and S&C vs Kraken and Appleton vs the Paper Tiger. I prefer the splits over the Paper Tiger. The Paper Tiger is just too much of the spiced rum while the other two are a tad too sweet just like all the other Negroni variations on this page. But the Kraken and Appleton split is my favorite. High level great. The other two are mid level great.
Spiced Rum Negroni
Joe’s
1 1/2 oz spiced rum
1 oz Campari
1/2 oz ginger syrup
1/2 oz sweet vermouth (experiment with lemon or lime and muddled grapes in place of this)
Rocks. Stir. Strain. Big rock. Flamed orange peel.
Love On The Rocks
Bevvy
1 oz bourbon (try rye too)
0.5 oz creme de cassis (or Chambord)
0.5 oz Aperol
0.5 oz fresh lemon juice
Cava or Champagne
2 dashes Regan’s Orange Bitters
Combine all ingredients with ice and shake.
Strain over fresh ice into a rocks glass, and top with Cava.
Garnish with a lemon twist.
Naked & Famous and Naked & Infamous and Spicy Dead Lady
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.
Try this the way that Tom Macy does his Last Word.
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?
Imbibe
¾ OZ. MEZCAL
¾ OZ. YELLOW CHARTREUSE
¾ OZ. APEROL
¾ OZ. FRESH LIME JUICE
Combine all of the ingredients in a shaker with ice and shake until chilled. Strain into a chilled coupe.
A Couple Cooks
1 ounce* mezcal
1 ounce yellow or green Chartreuse
1 ounce Aperol
1 ounce fresh lime juice
Add the mezcal, Chartreuse, Aperol, and lime juice to a cocktail shaker. Fill it with 2 handfuls ice and shake it until cold.
Strain into a cocktail glass. If desired, garnish with a lime wedge.
The Amen Corner
Imbibe
2 OZ. BOURBON
1 OZ. APEROL
¾ OZ. AMARO NONINO
4-5 MINT LEAVES
GARNISH:
BRANDIED CHERRIES
Gently muddle the mint in a mixing glass. Add the remaining ingredients, plus ice, then shake until chilled. Double-strain into a chilled coupe. Garnish.
Punch
2 ounces bourbon
1 ounce Aperol
3/4 ounce amaro, preferably Amaro Nonino
4 to 5 mint leaves
DIRECTIONS
Gently muddle the mint in a mixing tin.
Combine remaining ingredients in the mixing tin and shake with ice.
Strain into a chilled coupe.
Garnish with brandied cherries.
Both of these are the same
The Cutter
Punch
1 1/4 ounces whiskey, preferably St. George B&E American
3/4 ounce Campari
1/2 ounce amaro, preferably Amaro CioCiaro
3/4 ounce lemon juice
1/4 ounce cane syrup (2:1)
1 dash Angostura bitters
Combine all ingredients in a mixing tin and shake with ice.
Strain into a chilled coupe.
It’s a solid good drink if you like bitter
Imbibe (Lost Lake’s Fog Cutter Recipe)
1 oz. gin
1 oz. aged rum (Lost Lake uses El Dorado 3 Year)
1 oz. Cognac
2 oz. fresh lime juice
1 oz. orgeat
½ oz. sherry (Lost Lake uses Lustau East India)
½ oz. curaçao (Lost Lake uses Pierre Ferrand Dry)
½ oz. simple syrup (1:1)
1 dash Angostura bitters
Garnish: tropical assortment (edible flowers, umbrellas, etc.)
Combine all ingredients in a shaker tin, along with 2 cups of crushed ice. Buzz for three seconds with a spindled drink mixer (the bar uses a Hamilton Beach Drink Mixer), or shake really hard until the ice is broken down. Pour the contents of tin into a tiki mug and top with more crushed ice. Garnish.
Negroni Mexicana
Imbibe
1 OZ. MEZCAL (LEÑA BRAVA USES WAHAKA JOVEN ESPADÍN)
1 OZ. CARPANO ANTICA VERMOUTH
¾ OZ. CAMPARI
¼ OZ. AMARGO VALLET (or angostura)
2 DASHES GRAPEFRUIT BITTERS
GRAPEFRUIT PEEL
Stir all the ingredients together in a mixing glass with ice to chill. Strain into a rocks glass over ice. Express the oils from a grapefruit over the top of the drink and use as a garnish.
Upper level great. One of my favorite Negroni riffs.
Eeyore’s Requiem
Imbibe
1½ OZ. CAMPARI
1 OZ. BLANC VERMOUTH (Lillet might work)
½ OZ. LONDON DRY GIN
¼ OZ. CYNAR
¼ OZ. FERNET-BRANCA
2 DASHES ORANGE BITTERS
Stir all the ingredients together in a mixing glass over ice. Strain into a chilled coupe. Carefully flame an orange peel over the top of the drink to express the oils, then discard the peel.
The Long Goodbye
Imbibe
1½ OZ. CYNAR
½ OZ. MEZCAL
1 OZ. FRESH ORANGE JUICE
¼ OZ. FRESH LIME JUICE
¼ OZ. RICH SIMPLE SYRUP (2:1)
1 OZ. SODA WATER
Preparation
Add the soda water to a Collins glass. Shake the remaining ingredients with ice. Double-strain into a Collins glass. Top with ice, then garnish.
Midnight Marauder
Imbibe
1 OZ. MEZCAL (SIMÓ USES DEL MAGUEY VIDA)
1 OZ. BONAL GENTIANE QUINA
1 OZ. CYNAR
1 DASH BITTERMENS MOLE BITTERS
Combine all of the ingredients in a mixing glass, add ice, then stir briskly. Strain into a chilled Nick and Nora glass.
Gigolo Negroni
Imbibe
1½ oz. Campari
1½ oz. sweet vermouth
⅔ oz. Cynar
⅓ oz. Frangelico (or Pralines)
3 drops chocolate bitters
Garnish: chocolate shavings
Stir all the ingredients together with ice in a mixing glass. Strain into an Old Fashioned glass over one large ice cube. Garnish.
Remember the Alimony
Punch
1 1/4 ounces fino sherry
1 1/4 ounces Cynar
3/4 ounce Beefeater gin
Combine all the ingredients except the orange twist in a rocks glass filled with one large piece of ice.
Stir until chilled, about 30 seconds.
Express an orange twist over the drink and drop into the glass.
The Art of Choke
Bevvy
1 1⁄4 oz Cynar
1 oz White Rum
1⁄4 oz Green Chartreuse
1⁄8 oz Rich demerara syrup
1⁄8 oz Lime juice
1 dash Angostura Bitters
Mint
Stir all ingredients including mint sprig until cold. Strain into rocks glass over large ice cube, and garnish with a fresh mint sprig.
This is a mid level good cocktail.
The Sanny
Bevvy
2 oz Bourbon
1 1⁄2 oz Cynar
1⁄4 oz Maraschino Liqueur
2 dash Celery bitters
Lemon peel
Stir all ingredients, then strain into rocks glass over ice. Express lemon peel and garnish.
Heather says maybe 25% less Cynar might would be better. I might agree. It’s a very elegant looking cocktail. Looks like a Manhattan but with an even deeper richer slightly redder color. This is a mid high level great cocktail. If the Cynar could be more balanced, it could be a fantastic cocktail.
Bensonhurst
Mr. Boston
1 Splash Cynar
2 Ounce(s) Straight rye whiskey
1 Ounce(s) Dry Vermouth
1/4 Ounce(s) Maraschino liqueur
Swirl Cynar in chilled cocktail glass to coat inside; discard excess Cynar. Stir remaining ingredients with ice and strain into glass. Serve in a Cocktail Glass.
There’s more gravitas to the Bevvy cocktail than Mr. Boston. But it’s still not that great. I’d say these are both low level good cocktails.
Bevvy
2 oz rye whiskey
1 oz dry vermouth
2 tsp maraschino liqueur
1 tsp Cynar
Stir all ingredients with ice, then strain into a coupe.
There’s more gravitas to the Bevvy cocktail than Mr. Boston. But it’s still not that great. I’d say these are both low level good cocktails.
Cynar Manhattan
From the back of the Cynar bottle
2 oz rye
3/4 oz sweet vermouth
1/2 oz Cynar
2 dashes of ango
More fun than a typical Manhattan and on a typical day I prefer it!
Cynar and Coke
From the back of the Cynar bottle
1 1/4 oz Cynar
top with coke in a rocks filled highball.
Chin Up
Mr. Boston
1 Cucumber Slice
2 Ounce(s) Gin
1/2 Ounce(s) Cynar
1/2 Ounce(s) Dry Vermouth
1 Small pinch Salt
Paper-thin cucumber slice
Muddle thick cucumber slice in mixing glass. Add remaining ingredients and ice, and stir well. Strain into chilled cocktail glass. Garnish with thin cucumber slice. Serve in a Cocktail Glass.
Trident
Mr. Boston
1 Ounce(s) Aquavit or vodka
1/2 Ounce(s) Cynar
1 Ounce(s) Dry Sherry
2 Dash(es) Peach bitters
Lemon twist
Stir and strain into cocktail glass. Garnish with lemon twist. Serve in a Cocktail Glass.
El Maestro
Mr. Boston
Slice(s) Cucumber
1 1/2 Ounce(s) Oloroso sherry
1/2 Ounce(s) Gin
1/2 Ounce(s) Elderflower liqueur
1/2 Ounce(s) Cynar
2 Dash(es) Celery bitters
Cucumber slice
Muddle 1 cucumber slice in mixing glass. Add remaining ingredients and stir with ice. Strain into ice-filled highball glass. Garnish with cucumber slice. Serve in a Highball Glass.
Urban Anxiety
Mr. Boston
1 Ounce(s) Cachaca
1 Ounce(s) Sweet Vermouth
3/4 Ounce(s) Cynar
2 Dash(es) Angostura Bitters
Grapefruit twist, flamed
Stir with ice and strain into chilled cocktail glass. Flame grapefruit twist and add. Serve in a Cocktail Glass.
Nassau Street Cocktail
Imbibe
1 OZ. APPLE BRANDY
1 OZ. PUNT E MES (OR OTHER SWEET VERMOUTH)
1 OZ. CYNAR
2 DASHES PEYCHAUD’S BITTERS
MARASCHINO CHERRY
Combine all of the ingredients in a mixing glass. Add ice, stir and strain into a chilled coupe. Garnish.
Artichoke Hold
Imbibe
2 OZ. BOURBON
¼ OZ. CYNAR
¼ OZ. MARASCHINO LIQUEUR
2-3 DASHES ORANGE BITTERS
GARNISH:
ORANGE ZEST
Preparation
Stir all the ingredients together with ice in a mixing glass. Strain into an Old Fashioned glass over fresh ice. Garnish.
Pretty darn good for a bourbon cocktail. Very well balanced. Mid level great cocktail.
Red Brick Kitchen’s Mezcal Cocktail
Imbibe
1¼ oz. mezcal
¼ oz. Cynar
½ oz. fresh lemon juice
½ oz. agave nectar
2 dashes orange bitters
Garnish: smoked salt and Aleppo chili rim
Prep a rocks glass by rimming it with smoked salt and chili powder. Combine all the other ingredients in a shaker with ice and shake until chilled. Strain into the rimmed rocks glass.
Surprisingly, this is an upper level great cocktail.
Bitters & Smoke Cocktail
Imbibe
1 oz. tequila
1 oz. Cynar
½ oz. Fernet-Branca
½ oz. mezcal
Garnish: grapefruit peel
Add ingredients to a mixing glass and stir with ice to chill. Strain into a chilled glass; garnish.
Bitter Giuseppe Cocktail
Imbibe
2 OZ. CYNAR
1 OZ. SWEET VERMOUTH (COLE USES CARPANO ANTICA)
¼ OZ. FRESH LEMON JUICE
6 DASHES ORANGE BITTERS
GARNISH:
LEMON PEEL
Stir all the ingredients together in a mixing glass with ice until chilled. Strain into a rocks glass over a single large ice cube and garnish.
A Couple Cooks
2 ounces Cynar
1 ounce sweet vermouth
½ tablespoon lemon juice (¼ ounce)
½ tablespoon orange bitters (6 dashes)
Ice, for serving (try clear ice!)
Lemon twist, for garnish
Instructions
Combine the Cynar, sweet vermouth, lemon juice, and bitters in a cocktail mixing glass (or any other type of glass). Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds.
Add ice to a lowball glass, and strain the drink into the glass (or you can use a cocktail glass without ice). Garnish with a lemon twist.
Fall Into Italy
Imbibe
¾ oz. Averna
¾ oz. Cognac
¾ oz. Jamaican rum
¾ oz. fresh lemon juice
¾ oz. simple syrup (1:1)
2 dashes chocolate or mole bitters
Garnish: orange wedges
Combine the ingredients into a shaker and shake briefly to combine. Strain into a chilled double Old Fashioned glass. Add crushed ice on top. Garnish.
The Turnbuckle
Punch
1 ounce Cynar
3/4 ounce Jamaican rum
3/4 ounce lemon juice
1/2 ounce passionfruit syrup, preferably BG Reynolds
1/4 ounce orgeat, preferably Giffard
Combine all the ingredients in a mixing tin filled with crushed ice and shake until chilled.
Pour contents of shaker into a double Old-Fashioned glass or tropical tiki glass.
Garnish with an orchid and a mint bouquet.
Cynar Julep
Punch
4 mint leaves
1 1/2 ounces Cynar
1 1/2 ounces soda water
1 ounce grapefruit juice
1/4 ounce rich simple syrup (2:1, sugar:water)
1/4 ounce lemon juice
Put the mint leaves in a julep tin and use a muddler to gently crush them.
Add the Cynar, soda water, grapefruit juice, simple syrup, and lemon juice, then fill the tin with crushed ice.
Swizzle to mix, then garnish with the mint sprig and a sprinkle of ras el hanout.
Bevvy
2 oz Cynar
0.5 oz lemon juice
0.5 oz grapefruit juice
0.5 oz simple syrup
2 dashes Angostura bitters
2 oz soda water
12 mint leaves
In a tall glass, add Cynar, mint, simple syrup and juices.
Gently muddle.
Then add ice, soda and splash a couple dashes of bitters on top.
Ce Soir
Punch
2 ounces Cognac, preferably Pierre Ferrand 1840
3/4 ounce Cynar
1/2 ounce yellow Chartreuse
1 dash Angostura bitters
1 dash Regans’ Orange Bitters No. 6
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Express the lemon peel and discard.
This is a cool, fancy, and good cocktail. Bit of a weird aftertaste. Probably wouldn’t order two back to back at a bar.
Italian Buck
Punch
1 1/2 ounces Cynar
1 1/2 ounces Amaro Montenegro
3/4 ounce lime juice
3 ounces ginger beer
Add Cynar, Amaro Montenegro and lime juice to a cocktail shaker.
Add ice and shake until chilled.
Strain into a Collins glass filled with ice.
Top up with ginger beer and more ice, if necessary.
Garnish with a lime wheel.
Boo Radley
Punch
2 ounces bourbon
3/4 ounce Cynar
1/2 ounce Cherry Heering
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Express a lemon and an orange peel over cocktail. Garnish with peels (optional).
Artichoke Hold
Punch
3/4 ounce Jamaican rum (preferably Smith & Cross)
3/4 ounce Cynar
1/2 ounce St. Germain elderflower liqueur
3/4 ounce lime juice
1/2 ounce orgeat
Add all ingredients to a cocktail shaker.
Add a small amount of ice and shake lightly.
Strain over crushed ice into a rocks glass.
Top with more crushed ice and garnish with a mint sprig.
Latin Trifecta
Punch
1 ounce tequila
1 ounce Cynar
1/2 ounce dry sherry (oloroso)
3 dashes orange bitters
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a flamed orange twist.
Sin Cyn
Liquor
1 ounce scotch
1 ounce Cynar
1 ounce Carpano Antica Formula vermouth
Add all the ingredients into a mixing glass with ice and stir until well-chilled.
Strain into a rocks glass over fresh ice.
Tobacco Road
Bevvy
1.5 oz mezcal
1.25 oz Cynar
0.5 oz Fino sherry
2 dashes Peychaud’s bitters
Grapefruit twist
Pinch of sea salt
Add ingredients to a mixing glass with ice and stir.
Strain into an Old-Fashioned glass over one large ice cube, then sprinkle salt over the ice.
Garnish with a grapefruit twist.
Call Me Snake
Bevvy
2 oz Buffalo Trace Bourbon
0.5 oz Cynar
0.5 oz Velvet Falernum
2 dashes black walnut bitters
Stir all ingredients with ice, and strain into your glass.
Add cedar smoke with a smoke gun, then cover the drink for a few seconds to let the smoke settle.
Fernet Sour
A Couple Cooks
1 ounce* Fernet-Branca
1 ounce Green Chartreuse
1 ounce lime juice
1 ounce simple syrup
Place all ingredients in a cocktail shaker and add a handful of ice. Shake until cold.
Strain into a cocktail glass. If desired, garnish with a lime wheel.
Brass Monkey
A Couple Cooks
1 ounce dark rum*
1 ounce vodka
2 ounces orange juice
Ice, for serving (try clear ice!)
Place the vodka, dark rum and orange juice in a cocktail shaker. Add 2 handfuls of ice and shake until cold.
Strain the drink into an ice-filled lowball glass and garnish with an orange wedge.
This is not a good cocktail. Definitely drinkable but not super pleasant to drink.
Conquistador
Steve the Bartender
1 oz Aged Rum
1 oz Blanco Tequila
3/4 oz Simple Syrup
1/2 oz Lemon Juice
1/2 oz Lime Juice
2 Dashes of Orange Bitters
Egg White
Combine ingredients into your cocktail shaker
Dry shake (without ice) to emulsify the egg
Wet shake (with ice)
Stain into a chilled coupe glass
Rum Runner
Mr. Boston
3/4 oz Light Rum
3/4 oz Dark rum
1 oz Pineapple Juice
1 Teaspoon Sugar
1 Dash Bitters
Shake with ice and strain over ice cubes into old-fashioned glass rimmed with salt. Serve in an Old-Fashioned Glass.
This is a very good cocktail but not quite great. I need to try the Liquor version with a high quality banana liqueur.
Liquor
1 ounce light rum
1 ounce navy-strength rum
1 ounce banana liqueur (such as Giffard Banane du Bresil)
1/2 ounce blackberry liqueur (such as Giffard Creme de Mure)
2 ounces pineapple juice
1 ounce lime juice, freshly squeezed
1/2 ounce grenadine
Add the light rum, navy-strength rum, banana liqueur, blackberry liqueur, pineapple juice, lime juice and grenadine into a shaker with ice and shake until well-chilled.
Strain into a hurricane glass filled with crushed ice.
Garnish with a skewered brandied cherry and pineapple wedge.
Siesta
A Couple Cooks
2 ounces* tequila blanco
½ ounce Campari
½ ounce grapefruit juice
½ ounce lime juice
½ ounce simple syrup
To garnish: grapefruit, lemon or lime wedge
Place everything in a cocktail shaker. Add 2 handfuls of ice and shake until cold.
Strain the drink into a cocktail glass. Garnish with a citrus wedge if desired.
Pretty darn good. It’s a great cocktail but on the low end of great. I like it better than a Margarita on most days since I like bitter stuff but not as much as a spicy margarita nor as much as a Jungle Bird.
Milano-Torino
Bevvy
1 1/2 oz Campari
1 1/2 oz Martini Rosso sweet vermouth
Orange twist
Old-Fashioned Glass
Add vermouth and Campari to an Old-Fashioned glass with ice and stir.
Garnish with an orange twist.
I love this drink! I prefer the Negroni by a hair because this drink is just a wee bit too sweet. Still it’s a mid range great cocktail.
Punch
1 ounce Campari
1 ounce Vermouth di Torino
Garnish: orange slice
Build the drink in an Old-Fashioned glass over ice.
Stir and garnish with an orange slice.
Imbibe
2 oz. Campari
2 oz. sweet vermouth (such as Punt e Mes)
Pour ingredients into an ice-filled highball glass, stir and garnish.
Negronino
Bevvy
1 oz Gin
1 oz Carpano Antica Formula Vermouth
3/4 oz Amaro Nonino
3/4 oz Campari
Old-Fashioned Glass
Stir all ingredients with ice, and strain into a rocks glass over fresh ice.
Garnish with a grapefruit twist
I love this. I might even love it more than a Negroni. One sec while I make one. Nope. I prefer the Negroni. However, this is a darn good drink. A smoother drink than the Negroni but something about the nonino is slightly offputting. It’s a high end great cocktail.
The Old Mexican
Imbibe
1 oz. blanco tequila
½ oz. fresh lime juice
½ oz. turbinado syrup (1:1)
4 dashes chocolate bitters
4-5 mint leaves
Dry sparkling wine, to top (roughly 1 oz.)
Garnish: small dried rose bud
Shake all the ingredients with ice, then fine strain into a rocks glass over a large ice cube. Garnish.
Chocolate Martini
My version that made Ms. Deneen’s number one:
1 1/2 to 2 oz vodka
1 to 1 1/2 oz creme de cacao
a pinch of salt
Stir
I’ve also added a splash to 1/4 oz simple and have garnished with cinnamon. Adding a pinch of salt to the mix would be a good idea.
Punch
1 1/2 ounces vodka
1 ounce crème de cacao
1 ounce amontillado sherry
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Liquor
Cocoa powder, to rim glass
1 ounce chocolate liqueur (such as Godiva), plus more for rimming glass
1 ounce creme de cacao (such as Giffard)
1 ounce vodka
1/2 ounce half-and-half
Add a small amount of chocolate liqueur into a small rimmed plate. Add a small amount of cocoa powder to another plate. Dip the rim of an inverted cocktail glass into the liqueur, then into the cocoa powder. Set aside.
Add the chocolate liqueur, creme de cacao, vodka and half-and-half into a shaker with ice and shake until well-chilled.
Strain into the prepared glass.
A Couple Cooks
1 ½ ounces* vodka
1 ½ ounce white creme de cacao
½ ounce Irish cream (like Baileys)
½ ounce heavy cream
1 teaspoon simple syrup
1 teaspoon cocoa powder
Grated chocolate, for the garnish
Add all ingredients to a cocktail shaker. Fill it with 2 handfuls ice and shake it until cold.
Strain into a martini or cocktail glass. If desired, garnish with grated chocolate.
French Gimlet
A Couple Cooks
2 ounces gin
1 ½ ounces St Germain
½ ounce lime juice
Add gin, lime juice, and St Germain to a cocktail shaker. Fill with a handful of ice and shake until cold.
Strain into glass. Garnish with a lime wedge and serve.
This is either a very good or a great cocktail. I can’t tell exactly right off the bat. It’s a bit syrupy so I would take the St. Germain down by half an ounce or so. Yet if I do that, the tartness from the lime would come through a lot more and it’s already a wee tart. Perhaps some saline would fix that or perhaps bringing down the St. Germain to 3/4 oz with a teaspoon of dem or honey or something. Still, this is very cool. A cool and sophisticated Gimlet alternative and just for that it might deserve to be on the menu or at the very least deserve to be subjected to a light makeover.
Autumn Julep
A Couple Cooks
1 oz. bourbon
½ oz. sloe gin
½ oz. crème de cassis
10 mint leaves and a sprig for garnish
½ barspoon of superfine sugar
Crushed ice
In a julep cup, muddle 3 blackberries, 10 mint leaves and superfine sugar.
Add bourbon, sloe gin, and crème de cassis, then add crushed ice and stir gently until the cup is frosted.
Top with crushed ice, a blackberry and the mint sprig for garnish.
Irish Whiskey Mai Tai
Bevvy
1.5 oz Irish whiskey
1 oz fresh lime juice
0.75 oz cashew orgeat
0.5 oz dry curacao
4 dashes R&D Sarsaparilla bitters
Shake all ingredients with ice.
Strain into a rocks glass over fresh ice, and garnish with a mint sprig.
Mexican Martinez
Imbibe
2 1/4 oz. reposado tequila
1/2 oz. Dolin Blanc vermouth
1 barspoon maraschino liqueur
2 dashes rhubarb bitters
Garnish: orange peel twisted over the drink and dropped into the glass
In a mixing glass stir together all ingredients with ice. Strain into a chilled glass and garnish.
Pedro Martinez
Imbibe
2 OZ. DEMERARA RUM (SUCH AS EL DORADO 5 YEAR OLD)
1 OZ. COCCHI VERMOUTH DI TORINO
1⁄4 OZ. MARASCHINO LIQUEUR
10 DROPS AROMATIC BITTERS
3 DASHES ORANGE BITTERS
4 DROPS ABSINTHE
Squeeze the lime peel inside a mixing glass, then drop in the peel and add the remaining liquid ingredients. Stir the ingredients with ice to chill, then strain into a glass holding a single large ice cube. Squeeze 2 lemon twists over the top of the drink to express the oils, then discard.
Blood Moon
Punch
2 ounces Amara Amaro d’Arancia Rossa
3 ounces tonic water, preferably Fever Tree
1/2 ounce lemon juice
2 drops orange bitters
Build in a wine glass over ice and garnish with a orange half-moon
Summer Fling
Joe’s
2 ounces Aperol
3/4 ounce grapefruit juice
1/2 ounce lime juice
3/4 oz raspberry syrup
sparkling wine, to top
Combine all ingredients except sparkling wine into an ice-filled shaker tin.
Shake well and strain into a wine glass over ice.
Top with sparkling wine.
Garnish with a grapefruit crescent and a lime wheel.
Punch
2 ounces Aperol
3/4 ounce grapefruit juice
1/2 ounce lime juice
1/2 ounce simple syrup, (1:1, sugar:water)
3 raspberries
sparkling wine, to top
Combine all ingredients except sparkling wine into an ice-filled shaker tin.
Shake well and strain into a wine glass over ice.
Top with sparkling wine.
Garnish with a grapefruit crescent and a lime wheel.
Oscar the Conure / Aperol Cocktail
Joe’s
very much the same
A Couple Cooks
2 ounces white rum
1 ounce pineapple juice
1 ounce Aperol
1 ounce lime juice
½ ounce simple syrup or maple syrup
Add the rum, pineapple juice, Aperol, lime juice, and simple syrup to a cocktail shaker. Fill it with ice and shake it until cold.
Strain into a cocktail glass. If desired, garnish with a lime wedge.
This is at least a great cocktail. Delicious. I need to compare it to the Jungle Bird. It’s obviously modeled off of the Jungle Bird only a lighter version so I’ll call it after a smaller jungle bird. I prefer the Jungle Bird over the Conure because the flavors are a bit richer and because the pineapple adds more flavor and froth. If I were to change anything about the Conure it would be to increase the pineapple a little for starters and maybe even make it model the Jungle Bird one for one but with the substitutions of Aperol and dark rum and then go from there with the tasting.
Peach Martini
A Couple Cooks
1 ounce* peach schnapps
1 ounces vodka
1 ounce orange juice or 6 peach slices**
½ ounce triple sec
½ ounce lime juice
Place the peach schnapps, vodka, orange juice, triple sec, and lime juice in a cocktail shaker. Add 2 handfuls of ice and shake until cold.
Strain the drink into a cocktail glass. Garnish with a peach slice if desired.
Customers like it. It’s ok. I’d say it’s very good cocktail.
Georgia Peach Drink
A Couple Cooks
1 ounce* peach schnapps
1 ounce white rum
2 ounces orange juice (fresh squeezed, or store-bought no sugar added juice)
1 ounces cranberry juice
Add the peach schnapps, rum, and orange juice to an ice filled highball and stir. Gently pour the cranberry juice into the center.
Garnish with peach slice and mint sprig.
Low-mid level great. Tastes really good.
Royal Flush Drink
A Couple Cooks
1 ounce* peach schnapps
2 ounces Crown Royal whiskey
1 ½ ounces 100% unsweetened cranberry juice
1 teaspoon simple syrup (omit if using sweetened cranberry juice)
Fill a lowball glass with ice. Add the peach schnapps, Crown Royal, cranberry juice, and simple syrup and stir gently to combine.
Add a splash of soda water if desired. Serve immediately.
Peach Daiquiri
A Couple Cooks
1 ½ ounces* white rum
1 ounce peach schnapps
1 ounce lime juice
½ ounce simple syrup
1 ounce orange juice (or 6 to 8 peach slices)
If using fresh peaches, muddle them in the cocktail shaker first. Place the rum, peach schnapps, lime juice, simple syrup, and orange juice (omit if using peaches) in a cocktail shaker. Add 2 handfuls of ice and shake until cold.
Strain the drink into a cocktail glass. Garnish with a peach slice if desired.
Peach Bourbon Cocktail
A Couple Cooks
1 ounce* peach schnapps
2 ounces bourbon
1 ½ ounces fresh squeezed orange juice (from 1 orange, or no sugar added purchased juice)*
Pour the peach schnapps, bourbon and orange juice into a glass. Add ice and serve.
Apple Cider Mimosa
A Couple Cooks
1 tablespoon sugar
½ teaspoon cinnamon
2 ounces apple cider
4 ounces sparkling wine (champagne, Prosecco or other)*
1 teaspoon Cointreau, optional
Mix the cinnamon and sugar on a plate. Wet the rims of the champagne flutes and press them into cinnamon sugar (provides enough for 6 drinks).
Tilt the champagne flute and pour in the sparkling wine (it will fill about 2/3 of the glass). Top off with cider and then add the splash of Cointreau if desired.
Angelo Azzuro (The Italian Cosmo)
Punch
2 ounces London dry gin
1 1/4 ounce Luxardo Bitter Bianco (the original Angelo Azzuro omitted this)
1 1/4 ounce triple sec
1/2 ounce blue Curaçao
Add all the ingredients to a cocktail shaker with ice.
Shake until chilled, then strain into a chilled cocktail glass.
Garnish with a lemon twist.
Sno-Cone
Imbibe
1½ oz. London dry gin
¾ oz. white crème de cacao
¾ oz. fresh lemon juice
½ oz. Cocchi Americano
½ oz. blue curaçao (Pouring Ribbons uses Giffard)
¼ oz. cinnamon syrup
Garnish: Peychaud’s bitters
Shake all the ingredients with ice and strain into a glass filled with crushed ice. Add several dashes of Peychaud’s bitters to the top of the drink as a garnish.
Blue Margarita
A Couple Cooks
2 ounces* tequila reposado (or substitute tequila blanco)*
1 ounce blue curacao
1 ounce fresh lime juice
Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of salt (or for a festive look, use our Margarita Salt).
Place all ingredients in a cocktail shaker and add 4 ice cubes. Shake until cold.
Strain the margarita into the glass with the salted rim. Fill the glass with ice and serve.
Not as tasty as a margarita but a lot bluer lol. It’s a mid range good cocktail.
Aqua Velva
A Couple Cooks
1 ounce vodka
1 ounce gin
¾ ounce blue curacao
1 ounce simple syrup
1 ounce fresh lemon juice
2 ounces soda water*
Pour all ingredients into a glass, adding the soda water last (or sparkling lemonade). Garnish and serve.
Pitcher variation: Add 1 cup vodka, 1 cup gin, ¾ cup blue curacao to a pitcher. Top off with 4 cups sparkling lemonade (or 1 cup simple syrup, 1 cup fresh lemon juice and 2 cups soda water). Serve over ice.
Even though I can’t rank this as a fantastic cocktail or even a great cocktail, it’s still one of my favorites. It looks so cool especially in a thin collins glass. It’s very refreshing and tastes good with nothing bad about the taste. It’s a very solid good cocktail in the upper half of good. The more it’s chilled, the better it gets. It’s definitely fun. And even though the flavors are pretty simple, it’s onto something by sharing the gin and the vodka. The gin supplies something the vodka doesn’t and the vodka keeps the gin from distracting from the cool.
Purple Gecko
Mr. Boston
1 1/2 Ounce(s) Tequila
1/2 Ounce(s) Blue curacao
1/2 Ounce(s) Red Curacao
1 Ounce(s) Cranberry Juice
1 Ounce(s) Sour Mix
1/2 Ounce(s) Lime Juice
Shake with ice and pour into salt-rimmed cocktail or margarita glass. Garnish with a lime wedge. Serve in a Cocktail Glass.
Blue Canary
Mr. Boston
3/4 oz gin
1 1/2 oz grapefruit Juice
1/2 oz blue curaçao
Combine ingredients with ice in mixing glass and stir gently. Strain into chilled cocktail glass filled with crushed ice. Garnish with a mint sprig. Serve in a Cocktail Glass.
We could double the proportions and place it in a big coupe. This is a very odd cocktail calling for crushed ice in a cocktail glass. But it’s tasty! As we’ve seen with the Painkiller, calling for more juice than booze isn’t always a bad idea taste wise. I call this a low end great cocktail due to both presentation and taste. Otherwise it would probably just be in the good category.
Ritz Fizz
Mr. Boston
1 Dash(es) Fresh lemon juice
1 Dash(es) Blue curacao
1 Dash(es) Amaretto
Chilled Champagne
Add first three ingredients to chilled champagne flute. Fill with Champagne and stir briefly. Add lemon twist. Serve in a Champagne Flute.
Blue Devil
Mr. Boston
1 oz Gin
1/2 oz Lemon or Lime
1/2 oz Maraschino
1/2 Teaspoon Blue curacao
Shake with ice and strain into cocktail glass. Serve in a Cocktail Glass.
Not nearly as icky as I imagined. The lemon I used along with the gin cut quite well through the maraschino. Bully neutralizes bully. I’ve got to keep this in mind when using maraschino in the future. I prefer this to the orangeyness of the Crystal Slipper. This is one of the most successful, if not the most successful, employment of maraschino that I’ve tasted. And that it was used successfully at such a quantity and with so few complimentary ingredients astounds me. This is also the general balancing tactic of the Aviation. I might prefer this to an Aviation. I need to do that matchup. This is a mid range great cocktail.
Crystal Slipper
Mr. Boston
1 1/2 Ounce(s) Gin
1/2 Ounce(s) Blue curacao
2 Dash(es) Orange Bitters
Stir with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Perhaps the most dignified shade of blue I’ve ever seen on a cocktail. I prefer this to a martini but the gin is still a little harsh. With a less harsh gin and maybe turning that curacao down to a scant half ounce to remove some of the orange candy flavor, it would be a higher rating in all likelihood. As it is now, it’s a mid range good cocktail.
Catalina Margarita
Mr. Boston
1 1/2 Ounce(s) Blanco tequila
1 Ounce(s) Peach schnapps
1 Ounce(s) Blue curacao
2 Ounce(s) Simple Syrup
2 Ounce(s) Fresh lemon juice
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Electric Jam
Mr. Boston
1 1/4 Ounce(s) Vodka
1/2 Ounce(s) Blue curacao
1 Ounce(s) Simple Syrup
1 Ounce(s) Fresh lemon juice
Lime soda
Pour first four ingredients into ice-filled Collins glass. Fill with lemon-lime soda and stir. Serve in a Collins Glass.
Not sure if it’s better with sprite or with ginger ale. It looks cool and it tastes cool. A great pool side cocktail. Rated as a mid range good cocktail.
Citron Neon
Mr. Boston
1 1/2 Ounce(s) Citrus-flavored vodka
1 Ounce(s) Melon liqueur
1/2 Ounce(s) Blue curacao
1/2 Ounce(s) Fresh Lime Juice
1/2 Ounce(s) Simple Syrup
1/2 Ounce(s) Fresh lemon juice
Shake. Pour into hurricane glass. Ice. Garnish with lemon and cherry. Serve in a Hurricane Glass.
Hurricane Leah
Mr. Boston
1/4 Ounce(s) Light Rum
1/4 Ounce(s) Gin
1/4 Ounce(s) Vodka
1/4 Ounce(s) Blanco tequila
1/4 Ounce(s) Blue curacao
1 Dash(es) cherry-flavored brandy (or I say or cherry bitters)
1 1/2 Ounce(s) Simple Syrup
1 1/2 Ounce(s) Fresh lemon juice
3 Ounce(s) Fresh orange juice
Orange wheel
Pour ingredients, in order given, into ice-filled hurricane glass and stir. Garnish with orange wheel. Serve in a Hurricane Glass.
Loch Lomond
Mr. Boston
1 Ounce(s) Blended Scotch Whiskey
1 Ounce(s) Blue curacao
1/2 Ounce(s) Peach schnapps
3 Ounce(s) Grapefruit Juice
1/2 Ounce(s) Fresh lemon juice
Star fruit slice
Shake ingredients with ice and strain into ice-filled hurricane or parfait glass. Garnish with star fruit. Serve in a Hurricane Glass.
Nothing super duper about this cocktail. It’s fun for a drink with scotch and a good cocktail but I wouldn’t say great. Nice dirty European lake color. Pretty unique in that and maybe worth keeping just because of that and the scotch. Its position is vulnerable.
Jericho’s Breeze
Mr. Boston
1 Ounce(s) Vodka
3/4 Ounce(s) Blue curacao
2 1/2 Ounce(s) Sour Mix (3/4 lemon, 3/4 lime, and 1 oz simple)
1 Splash Lemon-lime soda
1 Splash Orange Juice
Combine ingredients in shaker, shake with ice until frothy. Strain into stemmed goblet. Garnish with a pineapple spear and a cherry. Serve in a Red-Wine Glass.
Pacific Sunshine
Mr. Boston
1 1/2 Ounce(s) Blanco tequila
1 1/2 Ounce(s) Blue curacao
3/4 Ounce(s) Simple Syrup
3/4 Ounce(s) Fresh lemon juice
1 Dash(es) Angostura Bitters
Rim chilled hurricane or parfait glass with lemon and salt; reserve lemon. Shake remaining ingredients with ice in mixing glass. Pour with ice into glass. Garnish with reserved lemon wheel. Serve in a Hurricane Glass.
It’s a big beautiful cocktail but nothing really to write home about taste wise. It’s a good cocktail.
Purple Pancho
Mr. Boston
1 Ounce(s) Blanco tequila
1/2 Ounce(s) Blue curacao
1/2 Ounce(s) Sloe gin
2 Ounce(s) Fresh Lime Juice
1 Ounce(s) Fresh lemon juice
1 Ounce(s) Simple Syrup
Rim chilled cocktail or margarita glass with lime wedge and sugar. Shake remaining ingredients with ice and pour with ice into glass. Garnish with lime wheel. Serve in a Cocktail Glass.
Thunder Cloud
Mr. Boston
1/2 Ounce(s) Crème de noyaux
1/2 Ounce(s) Amaretto
(or just 1 oz of Amaretto in place of the noyaux)
1/2 Ounce(s) Blue curacao
3/4 Ounce(s) Vodka
2 Ounce(s) Sour Mix (or 3/4 lemon, 3/4 lime, and 3/4 simple)
1 Ounce(s) Lemon-lime soda
Fill hurricane or parfait glass with ice. layer ingredients in order given. Whirl gently with a large straw. Serve in a Hurricane Glass.
Amaretto Stone Sour
A Couple Cooks
1 ½ ounces amaretto
1 ½ ounces orange juice
1 ½ ounces (3 tablespoons) homemade sweet and sour
mix (or substitute ½ ounce each simple syrup, lime juice, and lemon juice)*
Stir together all ingredients in a lowball glass.
Add ice. Garnish with a orange wedge and cocktail cherry, and serve.
Wonderful magical balance of citrus and sweet. Delicious. This is a great cocktail. Amaretto is paired wonderfully here.
Amaretto Coffee
A Couple Cooks
8 ounces (1cup) coffee
1 ounce amaretto
For serving: Homemade whipped cream (or vegan whipped cream)
Cinnamon, for dusting
Make the whipped cream.
Make the coffee (pourover, Aeropress or your favorite coffee method).
Mix the coffee and amaretto. Top with whipped cream and serve.
I added half an ounce of honey syrup to it. This coffee was delicious and Lauren agreed. This is a great cocktail.
Sagittarian Shiftie / Toasted Almond Drink
Sagittarian Shiftie
1 ounce* rum
1 ounce amaretto
½ ounce Kahlua (or other coffee liqueur like Tia Maria)
1 ½ ounces heavy cream
Freshly grated nutmeg, optional
Add the vodka, amaretto,, Kahlua and cream to a cocktail shaker. Fill it with ice and shake it until cold.
Strain the drink into a lowball glass. Garnish with freshly grated nutmeg if desired.
Rum blends more smoothly and isn’t too sweet. This is a good drink but not quite great. It’s vulnerable.
A Couple Cooks
1 ounce* vodka
1 ounce amaretto
½ ounce Kahlua (or other coffee liqueur like Tia Maria)
1 ½ ounces heavy cream
Freshly grated nutmeg, optional
Add the vodka, amaretto,, Kahlua and cream to a cocktail shaker. Fill it with ice and shake it until cold.
Strain the drink into a lowball glass. Garnish with freshly grated nutmeg if desired.
The Chicory Espress (Espresso Martini without espresso or Averna)
Joe’s
1 oz chicory liquor
1 oz goslings
1 oz brandy or pralines (and if so, take down the dem to a quarter oz)
1/2 oz dem
1 oz old coffee (try this dem and coffee ratio against 3/4 each and 1 oz coffee to 3/4 oz dem)
consider adding Bailey’s as A Couple Cooks does with one of theirs and getting an actual espresso press. And consider adding some 10-15% saline solution to help cancel out some of the bitterness.
Sailor’s Sunset
Punch
1 1/2 ounces dark rum (preferably Jamaican)
1/2 ounce Campari
1/2 ounce lime juice
1/2 ounce grapefruit juice
1/2 ounce simple syrup (1:1, sugar:water)
2 ounces ginger soda
Add rum, Campari, lime juice, grapefruit juice and simple syrup to a cocktail shaker.
Add ice and shake until chilled.
Strain over ice into a Collins glass.
Top with ginger soda and garnish with a crystallized ginger slice.
One of the most complex highballs I’ve tasted. This is high level great cocktail. It’s the one me and Heather spilled when she was flipping me off because she saw me add one of her songs to my Heather playlist. So I probably need to make it again.
Eventually made it for Ashley at the bar because she wanted to expand her rum experience and she likes grapefruit and ginger. So it’s perfect for her.
Pope
Punch
2 oranges, preferably Seville
20 cloves
1/2 cup brown sugar
3 cups dry red wine
1/2 cup water
8 ounces brandy or rum (optional)
Preheat oven to 350 degrees.
Wash and dry the oranges. Pierce and stud each orange with 10 cloves.
Place the oranges in a baking dish and roast until lightly browned all over, 60 to 90 minutes. Remove the oranges from the oven and set aside to cool.
Cut each orange into quarters and place them in a large saucepan with wine, water and sugar.
Simmer the mixture over low heat for 15 to 20 minutes.
To assemble: Pour an ounce of brandy or rum into each mug if desired.
Top with the wine mixture.
EDITOR’S NOTE
This drink can be served hot or over ice.
Punch (Mull It Over, a modern take on the Pope)
Serving: 1
2 ounces dry red wine
1 ounce Lillet Rouge
1 ounce Becherovka
3/4 ounce cinnamon bark syrup
1/4 ounce lemon juice
Build in a wine glass and stir.
Add three hand cracked ice cubes and top with regular ice cubes.
Garnish with an orange half wheel.
Cardinal
Punch
1 ounce spiced wine syrup (see Editor’s Note)
1/2 ounce lemon juice
Champagne, to top
To a coupe or flute glass, add the spiced wine syrup and lemon juice.
Top with Champagne.
EDITOR’S NOTE
Spiced Wine Syrup:
4 cups dry red wine
4 cups sugar
2 oranges, sliced
2 cinnamon sticks, cracked
1/2 teaspoon grated nutmeg
3 cardamom pods, smashed or ground
In a large saucepan, combine wine, sugar, oranges, cinnamon sticks, nutmeg and cardamom, and simmer over low heat for 20 minutes. Strain the mixture with a cheesecloth and set aside to cool.
Punch (See Way Punch, modern take on the Cardinal)
1 1/2 ounces manzanilla sherry, preferably La Guita
3/4 ounce sweet vermouth
1 1/2 ounces Hibiscus-Lemongrass Tea (see Editor’s Note)
1/2 ounce lemon juice
1/2 ounce simple syrup
Cava, to top
Shake all ingredients with ice.
Strain into a Collins glass.
Add ice and top with Cava and garnish with lemon grass and a lemon wheel.
Large Batch Variation:
Serves 25
2 1/2 cups manzanilla sherry
1 1/4 cups sweet vermouth
2 1/2 cups hibiscus-lemongrass tea
3 ounces lemon juice
1 2/3 cups white sugar
Cava, to top (approximately 2/3 of a bottle)
Hibiscus-Lemongrass Tea:
Steep two handfuls of dried hibiscus flowers with 6 bags of lemongrass tea in one quart of water for 30 minutes. Strain.
Brandy Hot Toddy
A Couple Cooks
1 ½ ounces (3 tablespoons) brandy
½ ounce (1 tablespoon) pure maple syrup (or honey)
½ cup steaming hot water
3 apple slices
1 cinnamon stick
In the serving glass, stir together the brandy and maple syrup.
Add the apple slices to the glass. Pour in the hot water and garnish with a cinnamon stick.
Variation for 8 servings: Warm 4 cups water, 1 ½ cups brandy, and 4 tablespoons maple syrup on the stovetop until hot but not boiling. Garnish as in Step 3 and serve.
The Rickey Ricardo
Imbibe
2 oz. white rum
½ oz. green Chartreuse
¾ oz. fresh lime juice
½ oz. agave syrup
3 mint sprigs
Lime wedge
Garnish: lime wheel, mint bouquet
Muddle the mint and a large lime wedge in a shaker. Add the rum, green Chartreuse, lime juice and agave. Shake with ice, strain into an ice-filled highball glass, then garnish.
It’s a really good cocktail.
Liquor
2 ounces gin
1/2 ounce lime juice, freshly squeezed
Club soda, to top
Fill a highball glass with ice and add the gin and lime juice.
Top with club soda.
Garnish with 2 lime wheels.
A Couple Cooks
3 ounces* gin
1 ½ ounces fresh lime juice
4 ounces soda water
Add the gin and lime juice to highball glass and stir.
Fill with ice and top with sparkling water. Garnish with a lime wedge.
Las Almendras (Japanese Cocktail Riff)
Imbibe
2 OZ. MEZCAL
½ OZ. SMALL HAND FOODS ORGEAT
3 DASHES CHOCOLATE BITTERS
GARNISH:
ORANGE PEEL, CINNAMON STICK
In a rocks glass, stir the mezcal, orgeat and bitters together with a large ice cube. Express the oils from an orange peel over the drink, then drop it in. Add a cinnamon stick.
The Ace Hotel’s Sangria
The Lobby Bar at the Ace Hotel | New York
Punch
9 ounces pisco
1 1/2 ounce Cherry Heering
3 ounces lemon juice
18 ounces dry rosé wine
1 peach, sliced
6 strawberries, sliced
Soak peach and strawberries overnight in rosé, discarding fruit before use.
Combine all ingredients in a pitcher and stir.
Add ice and fresh slices of peach and strawberry.
Dusty Trails
Punch
2 ounces rye
2 strawberries, halved
1/2 ounce ginger syrup (see Editor’s Note)
1/4 ounce honey
1 ounce lime juice
2 dashes rhubarb bitters
soda water
In a cocktail shaker, muddle strawberries with honey and ginger syrup.
Add rye, lime juice, bitters and ice, and shake until chilled.
Double-strain into a large rocks glass over ice.
Top with soda water and garnish with a basil leaf.
EDITOR’S NOTE
To make ginger syrup, blend 2 cups of peeled ginger root in a blender with 1 cup water. Add this to a pan over low heat. Add 2 cups sugar and 1/2 tablespoon ginger powder. Stir until dissolved. Turn off heat and bring to room temperature. Strain through a chinois, bottle and refrigerate until ready to use.
Daisy Buchanan
Imbibe
¾ OZ. AGED RUM (SHORES USES BACARDI 8)
¾ OZ. FERNET-BRANCA
¾ OZ. FRESH LIME JUICE
½ OZ. CRÈME DE CACAO
1 FRESH EGG WHITE (PASTEURIZED, IF YOU LIKE)
GARNISH:
FRESHLY GRATED NUTMEG
Shake all of the ingredients together with ice in a shaker and strain into a chilled coupe. Twist a lemon peel over the top of the drink and discard. Garnish with fresh ground nutmeg.
Daisy de Santiago
Imbibe
2 oz. white rum
¼ oz. Yellow Chartreuse
1 oz. fresh lime juice
½ oz. simple syrup (1:1)
Garnish: mint sprigs
Combine ingredients in a shaker with ice and shake until cold. Strain into a glass, then garnish.
Sophie Huterstein, The Wellesbourne, Los Angeles
The Yellow Chartreuse does come through. Heather really likes this. There’s a balanced nuanced complex taste that’s a little dry and tart. But enjoyable says Heather, like “bubblegum or cottoncandy”. And the bubblegum sweetness lingers but the aftertaste is tart but not overwhelmingly tart, subtly tart. It’s a mid level great cocktail.
The Sun King
Punch
1 ½ ounces Jamaican rum
¾ ounce Pineau des Charentes
2 lime wedges
Fever-Tree Ginger Ale, to top
Squeeze the juice of two lime wedges into a Collins glass then lightly muddle the spent shells in the glass.
Add the Pineau des Charentes and rum and fill the glass with ice.
Top with ginger ale and stir.
Garnish with a fresh mint sprig.
Rob Roy No. 3
Punch
2 ounces blended scotch (preferably Famous Grouse)
1/2 ounce dry vermouth
1/2 ounce bianco vermouth
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into a rocks glass over ice.
Garnish with an orange peel.
Smoking Pistol
Imbibe
To combat the frigid Chicago winters, The Dawson’s bar manager Aaron Pollack crossed two boozy classics–a Rob Roy and a Vieux Carre–to create this delicious winter warmer.
¾ oz. Scotch
¾ oz. Carpano Antica sweet vermouth
½ oz. rye whiskey
¼ oz. armagnac
1 barspoon Bénédictine
2 dashes Peychaud’s bitters
1 dash Angostura bitters
Combine all the ingredients in a mixing glass with ice. Stir until chilled. Twist a lemon peel over the top of the drink and discard.
Silver & Sand
Punch (Silver & Sand)
1 ounce lemon- and ginger-infused Scotch (see Editor’s Note)
1 ounce Lillet Rouge
1 ounce lemon juice
1 ounce Cherry Heering
1 egg white
Add all ingredients to a cocktail shaker.
Cover and dry shake for 15 seconds, without ice.
Add ice, cover again and shake vigorously for 25 seconds.
Strain into a chilled cocktail glass.
Garnish with lemon twist and bitters.
Editor’s Note:
To make the lemon- and ginger-infused Scotch, pour one bottle of Dewar’s 12 Year Old Scotch over 3 bags each of ginger and lemon tea into a large jar. Allow to steep for 2 hours, then remove the tea bags.
A final tip from Vytlacil: If your Blood and Sand is lackluster, it might be because you’re not shaking it vigorously enough. “Shake the crap out of it so you get a good froth on it,” he insists. It shouldn’t require as much effort as shaking a Ramos Gin Fizz, but you’ll have to put some muscle into it.
Black Scottish Cyclops
Punch
2 ounces Scotch (preferably Laphroaig)
1 ounce Ramazzotti
4 dashes Fee Brothers Whiskey Barrel–Aged Bitters
Add all ingredients to a mixing glass.
Add ice and stir well.
Strain into a rocks glass over two ice cubes.
Morning Glory Fizz
Punch
2 ounces Scotch (preferably blended)
1/2 ounce lemon juice
1/2 ounce lime juice
1/2 ounce simple syrup (1:1, sugar:water)
1 egg white
3-4 dashes absinthe
soda, to top
Add all ingredients to a cocktail shaker.
Shake without ice.
Add ice and shake until well-chilled, and top up with soda.
Garnish with an orange peel or orange wheel.
Fernet Ramos
Punch
1 ounce Fernet-Branca
1 ounce blended Scotch, preferably Monkey Shoulder
1/3 ounce lemon juice
1/3 ounce lime juice
3/4 ounce vanilla syrup (See Editor’s Note)
3/4 ounce orange cordial (See Editor’s Note)
1 ounce heavy cream
1 egg white
3 ounces Coca-Cola
Combine all ingredients except the Coca-Cola in a mixing tin with ice.
Shake well, then strain ingredients into a second mixing tin.
Shake again without ice.
Pour Coca-Cola into a Collins glass, then pour the contents of the shaker over the cola. (The drink will fizz up, and you’ll likely have three or four ounces of the alcohol and cream mixture left over. Set it aside.)
Place the glass in the freezer for three minutes.
Remove the glass from the freezer. Use a straw to poke a hole in the middle of the drink, then pull it out. If excess bubbles cling to the straw, put the drink back in the freezer for a couple of minutes, and repeat the process.
Swirl the mixing tin containing the remaining the alcohol and cream mixture to stir the contents. Pour the contents into the glass, through the hole made with the straw. The meringue top should rise above the glass like a soufflé.
Lay a straw across the top of the meringue and serve.
EDITOR’S NOTE
Vanilla Syrup
In a saucepan over high heat, stir together 2 cups of water and 2 cups of sugar until the sugar dissolves. Add one vanilla bean (split and scraped). Bring the mixture to a boil, then immediately remove the saucepan from the heat. Strain the mixture through a chinois and bottle. Makes 4 cups.
Orange Cordial
Macerate peels from 3 oranges in 1 1/4 cups of sugar overnight. The next day, remove the orange peels. Combine the infused sugar with 2 cups of orange juice and a 1/2 cup of lemon juice and bottle. Makes about 3 3/4 cups.
Millionaire Cocktail
Punch
2 ounces bourbon
3/4 ounce Grand Marnier
1/4 ounce pastis, Ricard
1/2 ounce grenadine, Employees Only’s recipe
1/2 ounce lemon juice
1 egg white
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with freshly ground nutmeg.
Punch Marissa (look up names again on https://relatedwords.org/relatedto/beach as well as for her spicy drink)
Joe’s
2 oz light rum or dark rum (preferably Goslings), experiment
1 oz vanilla mint (experiment vs regular raspberry shrub) raspberry shrub
1 oz pineapple (incorporate the pineapple as part of the shrub, pina-raspberry, or separate. The big consideration on the juices is that, the rule of thumb is that if the juice can be fresh, let it stand alone. If it isn’t fresh, include it as a shrub.
1/2 lemon
1/4 oz lime
1/4-1/2 oz simple
1 oz of soda or sparkling wine
Shake and fine strain everything but the soda into a fancy glass. Add ice. top with sparkling. garnish with mint.
Adding the mint to the shrub means that I don’t have to added to the cocktail build maybe.
Jacque Rose
Punch
1 1/2 ounces brandy, preferably Copper and Kings Apple Brandy
1/2 ounce lemon juice
3/4 ounce Campari
Combine all ingredients in a mixing tin and shake with ice.
Strain into a chilled cocktail glass.
Garnish with lemon twist.
Punch vs. Imbibe. These are two very different cocktails when it comes to taste. Imbibe has the clear upper hand and if I made the grenadine as specified, I’m sure it would be an even greater gulf. The Campari just dominates way too hard in the Punch version. The Imbibe version is more complex and better balanced. It’s also a richer and more appealing color. I prefer the original Jack Rose to the Punch version by a long shot. The Punch version scores an upper level drinkable score. The Imbibe version, at least with the icky sweet grenadine I used, scores a mid level great cocktail.
Imbibe
2 oz. Calvados (Kennedy uses Daron Calvados Fine)
½ oz. Café Cancale grenadine
¾ oz. fresh lemon juice
¼ oz. demerara syrup (1:1)
2 dashes Angostura bitters
Glass: cocktail
Combine all of the ingredients in a shaker. Add ice and shake to chill. Double strain into a chilled glass and garnish.
Punch vs. Imbibe. These are two very different cocktails when it comes to taste. Imbibe has the clear upper hand and if I made the grenadine as specified, I’m sure it would be an even greater gulf. The Campari just dominates way too hard in the Punch version. The Imbibe version is more complex and better balanced. It’s also a richer and more appealing color. I prefer the original Jack Rose to the Punch version by a long shot. The Punch version scores an upper level drinkable score. The Imbibe version, at least with the icky sweet grenadine I used, scores a mid level great cocktail.
CAFÉ CANCALE GRENADINE:
Combine 1 quart of pomegranate juice with 1 oz. of orange blossom water, 2 oz. of pomegranate molasses and 1 quart of granulated sugar in a saucepan. Bring to a simmer while mixing well to dissolve molasses and sugar. Remove from the heat and let cool. Pour into a jar, and keep the lid loose until the container is cool to the touch, then tighten. Refrigerate for up to 2 weeks.
Pinkies Out
Punch
1 1/2 ounces dry gin, preferably Fords
1/2 ounce Campari
1 ounce egg white
1 ounce lemon juice
1 ounce orange liqueur, preferably Solerno
Combine all ingredients in a mixing tin and dry shake without ice until frothy.
Add ice and shake hard, until the sides of the tin are frosted over and the drink is super frothy.
Strain into a chilled coupe glass.
Garnish with a pinch of zested orange rind.
Very dry drink. Very pretty. “I can feel the texture of my actual tongue.” - Heather, that’s how dry it is. “Unforgiving tart.” So dry you can feel the hairs on your tongue. Low end great cocktail.
Billionaire Cocktail
Punch
2 ounces overproof bourbon, preferably Baker’s 107 Proof
1 ounce lemon juice
1/2 ounce simple syrup
1/2 ounce Campari
1/4 ounce absinthe bitters (see Editor’s Note)
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled cocktail glass.
Garnish with lemon wheel.
EDITOR’S NOTE
Absinthe Bitters:
3 cups Pernod 68 absinthe
½ cup green Chartreuse
1 teaspoon Peychaud’s bitters
1 teaspoon Angostura bitters
2 tablespoons mint bitters, preferably Fee Brothers
Combine all ingredients and funnel into a bottle, cover or cork and gently turn it upside down three times to blend thoroughly. Store at room temperature. Will keep indefinitely.
Saigon Lady
Punch
1 ounce blended Scotch
1 ounce brandy
3/4 ounce Campari or grenadine, preferably Jack Rudy, or a split of the two
3/4 ounce lemon juice
1 egg white
Combine the scotch, brandy, grenadine, lemon juice and egg white in a cocktail shaker and dry shake (without ice).
Add ice, shake until chilled, and strain over ice into a rocks glass.
Garnish with grated cinnamon.
Bobby Heugel’s Tequila Sunrise and Tequila Rising Sign
Tequila Rising Sign (did I invent this drink?)
1 1/2 ounces blanco tequila
3/4 ounce lemon juice
1/2 ounce Chambord or cassis
1/4 ounce grenadine
1/4 oz Campari
In a Collins glass, stir together the cassis and grenadine. Fill the glass with crushed ice.
In a shaker, combine everything else and shake without ice.
Pour over ice into the glass, and garnish with a lemon slice and blackberry.
Tart and bitter with little flavor or sweet, not too impressive. Low level good cocktail.
Punch’s Bobby Heugel’s Tequila Sunrise
1 1/2 ounces blanco tequila
3/4 ounce lemon juice
1/2 ounce crème de cassis
1/4 ounce grenadine (or Campari or a split, not original to his or this recipe)
In a Collins glass, stir together the cassis and grenadine. Fill the glass with crushed ice.
In a shaker, combine the tequila and lemon juice and shake without ice.
Pour over ice into the glass, and garnish with a lemon slice and blackberry.
This method isn’t enough. If you do it per the above recipe, all you taste is tequila. You need to roll it back and forth between glasses to get any distribution of flavor. Even stirring it isn’t enough. After the flavor is distributed, I still might prefer a traditional sunrise. The cassis is tasty but it isn’t an amazing cocktail. It’s a mid range good cocktail.
Boozy Arnold Palmer
Imbibe
1½ OZ. VODKA
2½ OZ. CHILLED BLACK TEA
¾ OZ. HIBISCUS SYRUP
¾ OZ. FRESH LEMON JUICE
GARNISH:
2 THIN LEMON WHEELS
Shake all of the ingredients together in a shaker with ice, then strain over crushed ice. Garnish.
HIBISCUS SYRUP:
Add 12½ grams of dried hibiscus leaves to 2 cups of 1:1 simple syrup. Heat on medium-high for 20 minutes. Remove from heat and cool in ice bath. Strain, and store in fridge.
Arnold Palmer
Joe’s
3/4 oz lemon juice, 3/4 oz ginger syrup, and 1/2 oz water
6 ounces half n half or unsweetened iced tea*
A Couple Cooks
2 ounces lemonade or 3/4 oz lemon juice, 3/4 oz simple syrup, and 1/2 oz water
6 ounces unsweetened iced tea*
If making homemade lemonade, stir together in the highball glass.
Add the lemonade to ice-filled highball glass. Pour iced tea on top and stir to combine. If desired, garnish with fresh mint.
John Daly
Joe’s
2 oz vodka
3/4 oz lemon juice, 3/4 oz ginger syrup, and 1/2 oz water
3 ounces half n half or unsweetened iced tea*
If making homemade lemonade, stir together in the highball glass.
Add the lemonade to ice-filled highball glass. Pour iced tea on top and stir to combine. If desired, garnish with fresh mint.
A Couple Cooks
2 oz vodka
2 ounces lemonade or 3/4 oz lemon juice, 3/4 oz simple syrup, and 1/2 oz water
3 ounces unsweetened iced tea*
If making homemade lemonade, stir together in the highball glass.
Add the lemonade to ice-filled highball glass. Pour iced tea on top and stir to combine. If desired, garnish with fresh mint.
Brandy Zander
Punch
2 ounces Cognac
1 ounce crème de cacao
1 ounce heavy cream
1/2 ounce cold-brew coffee
Pour the Cognac, crème de cacao, cream, and coffee into a cocktail shaker.
Add ice, shake until chilled, and strain into a coupe.
Garnish with nutmeg.
Banana Alexander
Imbibe
1½ oz. brandy
1 oz. heavy cream
1 oz. banana liqueur
Garnish: orange peel and sprinkle of mace or nutmeg
Combine the brandy, cream and banana liqueur in a shaker, shake well with ice to chill. Double strain into a chilled glass. Garnish.
I used dekuyper. The banana flavor just isn’t right. Maybe with gifford it would be a lot nicer. I can tell that it has potential to be a very good cocktail. But as this version is, it’s a high end drinkable cocktail.
Deauville Sidecar Royale
Imbibe
¾ oz. Calvados
½ oz. Cognac
1 oz. Cointreau
¾ oz. fresh lemon juice
Half rim of vanilla sugar
Garnish: orange peel
Prepare a coupe by rimming the edge with vanilla sugar. Combine the ingredients in a shaker with ice and shake well. Double strain into the sugar-rimmed coupe.
VANILLA SUGAR:
Combine 1 cup of fine white sugar with ½ a scraped vanilla bean in a sealed jar. Allow to sit for several days until the sugar take on a vanilla aroma and flavor.
You have to like tart to love this drink but you don’t have to like tart to like this drink. It’s tasty, tart, and a good substitute for a lemondrop martini though I’m not sure which I prefer. It would be good to compare the two side by side. It’s a mid range good cocktail.
Lady Washington
Imbibe
1 OZ. BRANDY
½ OZ. ELDERFLOWER LIQUEUR
¾ OZ. FRESH GRAPEFRUIT JUICE
¼ OZ. FRESH LEMON JUICE
¼ OZ. HONEY
3 OZ. CAVA
GARNISH:
GRAPEFRUIT PEEL
Combine the brandy, liqueur, citrus juices and honey in a shaker with ice. Shake until chilled and strain into a flute. Top with cave and garnish.
Mid level good.
The Newark Cocktail
Imbibe
2 oz. Laird’s bonded straight apple brandy
1 oz. sweet vermouth
¼ oz. Fernet Branca
¼ oz. maraschino liqueur
Combine all the ingredients and stir with ice. Strain into a chilled coupe.
This cocktail is rare for making both maraschino and and Fernet drinkable. It’s pretty classy. Manhattan drinkers might love this slightly sweeter option. Mid level good cocktail.
The Virgo
Blueberry Lavender Shrub
Because blueberry pears with lavender and lavender is the scent she loves in her hand sanitizer.
Eggnog
David Wondrich’s Tutorial
4 barspoons of fine sugar
add just enough water to dissolve the sugar
add a whole egg
2 oz cognac
1 oz dark english style rum
3 oz milk
add ice and shake very hard for 20 seconds
strain into a pint glass and garnish with nutmeg
Tom
Single Serving:
2 oz spirit(s) of choice
¾ oz cinnamon syrup (or traditional simple syrup plus a pinch of ground cinnamon, or a scant tablespoon raw sugar)
½ oz heavy cream
1 egg - or just the yolk
Shake with ice as hard as you possibly can and strain into a coupe. Garnish with grated nutmeg.
14-18 servings:
6 egg yolks (whole eggs are fine too)
1 cup Cognac or brandy
1 cup aged rum
2 tablespoons (1 oz) bourbon
1 cup heavy cream
1 cup whole milk
1 cup cinnamon syrup (or vanilla syrup, or a mixture of both)
grated nutmeg
In a mixing bowl or serving pitcher, thoroughly whisk the eggs, cream, milk, and cinnamon syrup together. An electric hand mixer or immersion blender makes quick work of this.
Add the spirits while stirring continuously and grate in a whole bunch of nutmeg.
Refrigerate for at least 2 hours, ideally longer, or put in the freezer for an hour or so. The colder this is the better. If it’s cold enough I often stick it outside, 20-30 degrees Fahrenheit is ideal Nog-chilling weather.
To serve, pour into small wine glasses or punch cups and grate a more nutmeg on top.
Note: Don’t worry if the batch starts to separate. It’s normal! Just give it a shake. It’ll hold better the colder it gets.
Sour Patch Kid
2 oz rye or bourbon
1/2 oz creme de mure
3/4 oz lemon
1/4 oz raspberry syrup
Shake and strain
Eastside and Eastside Fizz
Eastside
Joe’s
2 oz gin
1/2 oz lime juice
1 oz cucumber juice or 10 cucumber slices
¾ oz simple or ginger syrup
8-10 mint leaves
5 dashes of ango
Lightly muddle the cucumber and mint leaves in a shaker. Add the liquid ingredients and shake well with ice. Strain into a chilled coupe. Float cucumber slice on top of drink.
Mr. Boston
2 Ounce(s) Gin
1 Ounce(s) Fresh Lime Juice
3/4 Ounce(s) Simple Syrup
6-8 Fresh mint leaves
3 Slice(s) Cucumber
Muddle 3 cucumber slices and mint with lime juice and syrup. Add gin and ice and shake. Strain into chilled cocktail glass. Garnish with cucumber.
Imbibe
2 oz. gin
1 oz. fresh lime juice
3/4 oz. simple syrup (1:1)
8 mint leaves
2 slices cucumber
Lightly muddle the cucumber and mint leaves in a shaker. Add the liquid ingredients and shake well with ice. Strain into a chilled coupe. Float cucumber slice on top of drink.
Eastside Fizz
Joe’s
2 oz gin
3/4 oz lime juice
1 oz cucumber juice or 10 cucumber slices
1 oz simple or ginger syrup
8-10 mint leaves
5 dashes of ango
Soda water (omit the soda and serve in a coupe for an Eastside)
Muddle
Shake, add soda to the tin, strain
Garnish with mint and cucumber
Tom’s (he calls it a non-traditional Southside Fizz)
2 oz gin
¾ oz lime juice
¾ oz simple syrup
8-10 mint leaves
3 cucumber slices
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.
Punch uses Tom’s
White Negroni
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.
Tom’s
1½ oz dry gin
1 oz Lillet Blanc, Cocchi Americano or white vermouth
¾ oz Suze or Saler’s Aperitif
orange or grapefruit 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.
Punch
1 1/2 ounces gin
1 ounce Lillet Blanc
3/4 ounce Suze
Garnish: lemon peel
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into a chilled coupe or cocktail glass if serving up, or over ice into a rocks glass if preferred.
Garnish with a lemon peel.
Imbibe
2 OZ. GIN
1 OZ. LILLET BLANC
¾ OZ. SUZE
Combine ingredients in a mixing glass and stir to chill. Strain into a chilled glass and garnish with a lemon peel.
Liquor
1 1/2 ounces gin
1 ounce Lillet blanc
1/2 ounce Suze gentian liqueur
Add the gin, Lillet blanc and Suze into a mixing glass with ice and stir for 15 to 20 seconds until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with a lemon twist.
A Couple Cooks
1 ounce gin*
1 ounce Suze
1 ounce Lillet Blanc or blanc vermouth
Combine the gin, Suze and Lillet Blanc in a cocktail mixing glass (or any other type of glass). Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds.
Add ice to a lowball glass, and strain the drink into the glass (or you can use a cocktail glass without ice).
Use a knife to remove a 1″ wide strip of the lemon peel. Squeeze the lemon peel into the drink to release the oils. Gently run the peel around the edge of the glass, then place it in the glass and serve.
Peppermint Martini
A Couple Cooks
1 ounce 30 proof or 60 proof* peppermint schnapps (or white Creme de Menthe)
½ ounce** vodka
1 ½ ounces Creme de Cacao
1 ½ ounces heavy cream
Peppermint candies and grenadine, for the rim (optional)
Prepare the rim: Crush the peppermint candies and place them in an even layer on a plate. On another plate, add a small pool of grenadine, or simply wet the rim of the glass with water using your finger (grenadine is easiest and works best). Run the rim of a martini glass in the grenadine first, rotating the glass so the rim is evenly coated. Then roll the rim in the crushed candies until evenly coated.
Shake the drink: Place the peppermint schnapps, vodka, Creme de Cacao, and heavy cream in a cocktail shaker. Add a handful of ice and shake until cold. Strain the drink into the prepared martini glass.
This is a very good drink. Not super excited about it but happy enough to share. Fairly confident in this drink as a default peppermint option.
Puerto Rican Racer
Death & Co. Original, a riff on a Diamondback
2 oz ron del barrilto 3-star rum
1/2 oz Laird’s Bonded Apple Brandy
scant 1/2 oz yellow Chartreuse
1 teaspoon grenadine
1 dash house Peychaud’s Bitters
Stir all ingredients over ice, then strain into a double rocks glass over 1 large cube. No garnish.
or Smoking Race Car / Smoking Racer / Cowboy/Texan/Arizonian/ American / Desert Dragon
just replace the rum with the hickory smoked rum.
So I did the smoked rum version. It may not be tiki enough for the tiki bar, but it’s a super great rum drink. A little too much of the smoke still comes through. Might offset that with a dark rum split or some pineapple, apple juice, grapefruit, or lemon juice or both. Or it could be just as simple as readjusting the ratios of the original especially maybe the apple brandy. As it is, it’s a low end fantastic cocktail.
The original drink isn’t nearly as good. It’s a high end drinkable cocktail.
Queen’s Park Hotel Super Cocktail
Beachbum Berry’s Potions of the Caribbean
1 1/2 oz gold Trinidad rum
1/2 oz Italian (sweet) vermouth
1/2 oz fresh lime juice
1/2 oz grenadine
4 dashes Angostura bitters
Shake with ice cubes. Strain into a cocktail glass.
I used Plantation 3 Star. The bitters and the lime create a pretty darn good balance to the grenadine and, surprisingly with the rum and sweet vermouth, it remains balanced. It’s a low level great cocktail. I tried it substituting the hickory for the Plantation and the smokiness seemed to sorta be lonely. It’s still a cool cocktail but it leaves you wondering, why? A split with the Plantation might would be even better. It isn’t as sweet as the Plantation so it’s actually more balanced. Smokiness just might not be what you’re looking for in a cocktail like this. Seems alien. With the smokiness it actually turns the cocktail down a notch to just a very good cocktail. So not the direction I want to go in with this new spirit.
Mexican Blonde (Dale DeGroff’s riff on a Parisian Blonde)
And a Bottle of Rum pg 271
1 1/2 oz light rum
1/2 oz coffee liqueur
1/2 oz curaçao
1 oz cream
Shake all ingredients in a cocktail shaker with ice and strain into a cocktail glass.
It’s a very nice drink but nothing to write home about. It’s got a bit of an unpleasant bite to it but barely. I honestly prefer a White Russian by a decent margin. This is a low level good cocktail.
Pirate’s Cocktail
Originally from the Esquire Drink Book, this is pulled from And a Bottle of Rum pg 262
3 oz dark rum
1 oz sweet vermouth
1 dash of angostura bitters
Stir the ingredients with ice and strain into a short glass.
This tastes beautifully balanced. It’s a ton of alcohol to intake but it’s quite the drink. I used Plantation Dark. It’s comparable to an original Manhattan. I was expecting it to be sweeter than it is. I’ll admit that I used two dashes of ango. I’d prefer the rye Manhattan but only by a bit. This is a mid level great cocktail.
I also tried the drink with a half and half split of the hickory rum and the Plantation Dark. I honestly prefer the full Plantation dark version. The smoke just doesn’t sit right in this cocktail. I’d rank the smoke version a mid level good cocktail.
Rum Old Fashioned
Mr. Boston
1 1/2 Ounce(s) Light Rum
1 Teaspoon(s) 151-Proof Rum
1 Teaspoon(s) Simple Syrup
1 Dash(es) Angostura Bitters
Stir in ice-filled old-fashioned glass. Add lemon twist.
Tom Macy’s Rum Cooper’s Old-Fashioned via Punch
2 ounces Brugal 1888
¼ ounce Brugal “Biz” (see Editor’s Note)
Garnish: lime peel, orange peel
Stir ingredients in a rocks glass with a jumbo ice cube.
Express lime and orange peel over top.
Garnish with lime and orange peel.
EDITOR’S NOTE
Brugal “Biz”
3 parts demerara syrup (2:1 demerara sugar to water)
1 part oloroso sherry
1 part Giffard Banane Du Brésil Liqueur
2 dashes Angostura bitters
Combine all ingredients in a bottle, seal and store refrigerated for up to two weeks.
Jelani Johnson’s Rum Old-Fashioned via Punch
1 1/2 ounces Barbados rum, preferably Mount Gay XO
1/2 ounce overproof Guyanese rum, preferably Hamilton 151-proof Demerara rum
1 teaspoon Jamaican rum, preferably Smith & Cross
1 teaspoon rich cane syrup (2:1, cane sugar:water)
1 dash Angostura bitters
1 dash Bittermens ‘Elemakule Tiki bitters
Express the orange twist into a mixing glass then drop it in.
Add the remaining ingredients then ice, and stir until chilled.
Strain into a rocks glass over a large ice cube.
Garnish with a small lime coin, sliced off the side of the lime, about the size of a nickel. Express the lime coin from about a foot away from the glass then drop it in.
Kirk Estopinal’s Rum Old-Fashioned via Punch
1 1/2 ounces Guyanese rum, preferably Hamilton 86 Demerara
1/2 ounce Jamaican rum, preferably Hamilton Jamaican Pot Still Gold
1 barspoon rich Demerara syrup (2:1, Demerara sugar:water)
1 barspoon apricot liqueur, preferably Giffard
2 dashes Bittercube orange bitters
1 dash Angostura bitters
Combine all ingredients in a mixing glass with ice and stir for 30 revolutions.
Strain into a rocks glass over a large ice cube.
Garnish with a quarter-sized orange coin placed atop the ice cube.
Dust with a touch of freshly grated nutmeg.
Ryan Lotz’s Rum-Old Fashioned
1 1/2 ounces unces Jamaican rum, preferably Appleton Estate Signature Blend
1/2 ounce agricole rhum, preferably Rhum J.M VSOP
Scant ¼ ounce Demerara syrup (1:1, Demerara sugar: water)
2 dashes Angostura bitters
1 dash Fee Brothers orange bitters
1 dash Regans’ orange bitters
Combine all ingredients in a rocks glass with one large ice cube and stir briefly.
Garnish with an orange and a lemon twist.
Imbibe
1½ oz. Santa Teresa 1796 solera rum (an aged Spanish style rum from Venezuela using the Solera aging style)
¼ oz. Demerara syrup (1:1)
4 dashes Angostura bitters
Combine all the ingredients in a mixing glass with ice. Stir to combine and chill. Strain over a large ice cube in a double Old Fashioned glass. Twist an orange or lemon peel over the drink to release the oils, then use as a garnish.
Bear the Palm Old Fashioned via Imbibe
1 OZ. BOURBON
3/4 OZ. AGED RUM (WIGGINS USES THE REAL MCCOY 12-YEAR)
1/2 OZ. AGED CLAIRIN RUM (WIGGINS USES CASIMIR)
1/4 OZ. RAW SUGAR SIMPLE SYRUP (1:1)
2 DASHES ANGOSTURA BITTERS
GLASS:
ROCKS
Combine all of the ingredients in a mixing glass with ice. Stir to chill, then strain into a rocks glass over a large cube.
Liquor
2 ounces dark rum
1 teaspoon allspice dram
1 teaspoon demerara syrup
2 dashes Angostura bitters
2 dashes orange bitters
Place a large ice cube into an Old Fashioned glass.
Add the rum, allspice dram, demerara syrup and both bitters, and stir until well-chilled.
Garnish with an orange peel.
Three Mile Island
Punch
2 1/4 ounces Barbados rum blend (see Editor’s Note)
1/2 ounce Benedictine
1/2 ounce spiced blackstrap molasses syrup (see Editor’s Note)
2 dashes tiki bitters
Prepare Old-Fashioned glass by charring a dime-sized piece of dark chocolate and 1/2 dollar-sized dried orange peel and capturing the smoke in the glass.
Separately, combine all ingredients in a mixing glass and stir with ice.
Strain into the prepared Old-Fashioned glass over a large ice cube.
Garnish with a flamed orange peel.
EDITOR’S NOTE
Barbados Rum Blend
2 parts Real McCoy 12 Year
2 parts Real McCoy 5 Year
1 part Real McCoy 3 Year
Combine all ingredients in a container and stir until integrated.
Spiced Blackstrap Molasses Syrup
300 grams blackstrap molasses
100 grams demerara sugar
25 grams cinnamon
10 grams star anise
10 grams clove
10 grams cardamom
10 grams coriander
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and let simmer for 15 minutes. Double strain and store in a sealable container.
Hawaiian Room
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 Jacob’s preferred take:
1 oz white rum
1/2 oz Laird’s bonded apple brandy
1/2 oz Cointreau
3/4 oz pineapple juice
1/2 oz lemon 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.
I tried it as specified and with a mezcal split to stand in for the smoked rum. It’s certainly more refreshing with the white rum but the mezcal split version brings out the mezcal without bringing it out in a bad way like the mezcal Negroni variations did. And the mezcal split seems to bring out the apple brandy more. These cocktails are the difference between a great delicious cocktail and a slightly elevated cocktail worthy of being a proud member of a modern tiki cocktail menu. The standard version is a high level great cocktail and the split is a low level fantastic cocktail.
Rum Bronx / Third Rail
This is from and a bottle of…
2 oz medium bodied rum
1/2 oz orange juice
1/4 oz sweet vermouth
1/4 oz dry vermouth
shake and strain into cocktail glass; garnish with orange peel.
I used Appleton Estate Signature vs a split of the Signature and Mezcal. ugh! I no longer trust that author’s taste! The second version with the split is undrinkable. Smokey and orange juice just don’t go well together. The standard version is a high end drinkable. These ingredients just don’t go well together with anything smoky or funky, especially not the orange juice. An English style basic white rum would be much better in this cocktail but not enough to make it amazing.
Charleston Cocktail
(apparently it’s a classic)
Death & Co.
1/2 oz anchor junipero gin
1/2 oz massenez kirsch vieux cherry brandy
1/2 oz dolin dry
1/2 oz punt e mes
1/2 oz gabriel boudier curaçao
1/2 oz maraska maraschino liqueur
Stir all ingredients over ice, strain. coupe. no garnish.
Cobra’s Fang
(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.
So with my super cinnamon syrup I tried it 1/2 oz and with just 1/4 oz. With the 1/4 oz there is plenty of cinnamon. With the 1/2 oz, it’s still delicious. It just depends on whether you really want the cinnamon taste to come through or not. There’s still enough other stuff going on in the cocktail to be complex and interesting. But for most palates and for the sake of balance, I’ve got to be careful with the potency of the cinnamon. I also used Wray & Nephew since I don’t have El Dorado 151. I really love this cocktail. With the 1/4 oz of super cinnamon syrup, I’d give this a low-mid level fantastic rating.
Fancy Free
apparently a classic
Death & Co.
2 oz rittenhouse 100 rye
1/2 oz luxardo maraschino liqueur
1 dash ango
1 dash house orange bitters
stir. strain. double rocks glass over 1 big cube. garnish with the orange twist.
Ofc the Maraschino taste comes through too much. Low end good cocktail.
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.
A little on the sweet side but still super delicious. Heather loves it too. Crazy how something so simple can taste so good. Definitely helps that this is Beefeater and not Tanqueray. Might adjust the sweetness tartness ratio in the future. But as this is, low level fantastic. It’s just fancy enough to be out of the realm of great.
Flamenco
A Classic Cocktail
1 1/2 oz lustau amontillado sherry
1 oz bols genever
1/2 oz orange juice
1/2 oz lemon juice
3/4 oz orgeat
2 dashes ango
Shake. Strain. Coupe. No garnish
French 95
A Classic Cocktail
2 oz buffalo trace bourbon
3/4 oz lemon
1/2 oz cane sugar
dry champagne
short shake all but champagne with 3 ice cubes. Strain into fizz glass over 2 ice cubes. Top with champagne. No garnish.
Honeysuckle
A Classic Cocktail
Death & Co.
2 oz Flor de Caña
3/4 oz lime
3/4 oz honey syrup
Shake. Strain. Coupe. Lime wedge.
I might prefer this over a Bee’s Knees. Mid level great.
I tried it with a split base Mezcal. High level great. 
Green Tea Shot
Chef Iso
1/2 ounce Irish Whiskey, such as Jameson
1/2 ounce Peach Schnapps
1/2 ounce Sour Mix
Splash of Sprite or other lemon-lime soda
2 - 4 ice cubes
Tipsy Bartender
1 Part Irish Whiskey
1 Part Peach Schnapps
1 Part Sweet & Sour
Splash Lemon Lime Soda
- Add ice, irish whiskey, peach schnapps and sweet and sour to a shaking glass and shake well.
- Strain mix into shot glass and top with a splash of lemon lime soda.
DRINK RESPONSIBLY!
All critics agree on the proportions
Yeomen Warder
Death & Co.
2 oz beefeater
3/4 oz dolin dry
1/4 oz cynar
1/4 oz luxardo maraschino
Stir. Strain. Coupe. No garnish.
The Cynar and maraschino still come through strong. Not worthy to be served on cocktail Sunday. Heather might like it but probably not. I’ll let her taste. It’s a mid range good cocktail.
Dos Besitos
Death & Co.
1 oz El Tesoro Reposado Tequila
1 oz Siete Leguas Blanco Tequila
3/4 oz pineapple
1/2 oz lime
1/4 oz agave syrup
1 teaspoon of grenadine
Shake. Strain. Coupe. No garnish.
Oh my this is good. Might be just a tad better if we used homemade grenadine and brought down the agave syrup to just a scant 1/4 oz. But this is delicious. Best cocktail I’ve tasted in a minute. Upon further review when I have more data on other super great and fantastic cocktails, it might be low level fantastic. The simplicity and conventionality of the cocktail along with the sweetness is making me hesitate. But it’s as high level great as you can get, borderline fantastic at the least. It’s kinda simple, a little dynamic, and very delicious.
Golden Beautiful
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.
Augie March
Death & Co.
2 oz El Tesoro Reposado
3/4 oz Carpano Antica
1/2 oz Cynar
Stir. Strain. Coupe. Brandied cherry garnish.
I might prefer this to a Negroni. It certainly reminds me of a Negroni. This is a very fine cocktail. Easier to drink than a Negroni. Smooth. Not harsh. One of the few Cynar drinks I actually enjoy. It’s like a Mexican love affair between a Negroni and a Manhattan. Upper mid level great cocktail.
Whirling Tiger
Death & Co.
2 oz Buffalo Trace Bourbon
1 oz fuji apple juice
3/4 oz lemon
1/2 oz ginger
Shake. Strain. Highball over ice. Apple slice garnish. Straw.
Mid level great cocktail. A great ginger cocktail for those who prefer bourbon to vodka. Even though I don’t particularly like bourbon, the bourbon doesn’t come through in a bad way at all.
Celine Fizz
Death & Co.
2 oz Plymouth Gin
3/4 oz St. Germain
3/4 lemon
3/4 oz simple
1 egg white
club soda
Dry shake. Shake. Double strain into fizz glass. Top with soda. No garnish.
It has enough volume to easily mirror the aesthetic of the Ramos if the Ramos technique is adopted. It tastes significantly better than the Ramos. Some celery bitters or something might come in handy here. It’s slightly above a mid level great cocktail.
Four in Hand
Death & Co.
3/4 oz Old Grand-Dad 114 Bourbon
3/4 oz Laird’s Bonded Apple Brandy
1/4 oz Smith & Cross
1/4 oz Green Chartreuse
1 teaspoon cinnamon bark syrup
1 teaspoon vanilla syrup
Stir. Strain. Rocks glass. Orange twist garnish.
Hard to really know what to do with this one. Hard to describe. I almost like it and someone might like it. Maybe my cinnamon syrup is too strong. Idk. Mid level good cocktail.
Guns and Rosé
Death & Co.
1 1/2 Old Grand-Dad 114
1 oz Lillet Rosé
1 teaspoon cane syrup
2 dashes house Peychaud’s bitters
Stir. Strain. Rocks glass. Express grapefruit twist over glass and discard.
It’s interesting. I prefer it over an old fashioned but that’s not saying a lot. Very good.
Elder Fashion
2 oz Plymouth gin
1/2 oz St. Germain
2 dashes house orange bitters
Stir. Strain. Double rocks glass. 1 large cube. Garnish with grapefruit twist.
A little icky. Upper level drinkable.
Jekyll and Hyde
1 1/2 oz Eagle Rare 10 Yr Bourbon
1/2 oz Laird’s Bonded Apple Brandy
1/2 teaspoon cinnamon bark syrup
1 teaspoon demerara syrup
2 dashes bitter truth aromatic bitters
2 dashes angostura bitters
Stir. Strain. Double rocks glass. 1 large cube. Garnish with lemon and orange twists.
Mid level good cocktail. I would say low level but my cinnamon syrup is overpowered rn.
Kamehameha Rum Punch
The Craft Cocktail Party
1 1/2 oz white rum like Bacardi Heritage
1 teaspoon crème de mûre like Massenez
1 1/2 oz pineapple
1/2 oz lemon
1 teaspoon simple
1 teaspoon grenadine
crushed ice
1 oz aged Jamaican rum like Coruba
In a Pilsner or Hurricane glass, combine everything except the ice and the aged rum. Fill halfway with crushed ice and swizzle. Fill to the rim with more crushed ice and pour the Jamaican rum over the top. Garnish with pineapple wedge and cherry.
Would have probably been better with the Jamaica funk even though I used a mild Jamaican, Appleton Signature. It was very delicious before adding that to the top. The Plantation Dark would have been better. Mid level great cocktail.
Tried to top it with Mezcal instead of a dark rum. Big mistake. Turned it into a mid level good cocktail at best.
Uncle Buck
The Craft Cocktail Party
2 oz blanco tequila like Milagro Silver
1/4 oz green Chartreuse
1 oz pineapple
3/4 oz lime
1/2 oz ginger syrup
Shake. Strain. Ice filled Collins. Garnish with the pineapple slice.
I tried it with tequila and with mezcal. I preferred the mezcal version. Just too much agave taste in the tequila version. So this might be a good way to use the hickory rum. The mezcal version is upper level great. The tequila version is mid level great.
Navy Grog / Grog
Mod Cocktails
1 oz demerara rum like El Dorado 5 Yr.
1/2 oz Puerto Rican rum
1/2 oz Jamaican rum (if you want to add something extra she suggests Plantation O.F.T.D.)
3/8 oz lime
3/8 oz grapefruit juice
1/2 oz honey syrup
1 ice cone, 3 luxardo cherries, an orchid, and lime wheel for garnish
Shake and strain into double rocks glass over an ice cone. Garnish with the cherries, orchid, and lime wheel.
I tried it three ways, all three with the plantation overproof option. One with 1/4 oz allspice dram, one with 1/2 oz of falernum, one just the way it comes. With the allspice dram it’s just a bit too much. With the falernum is actually a bit too much as well. I prefer the standard version. Standard is a low level great cocktail. The falernum is a very good cocktail. The allspice version is a mid level good cocktail.
Liquor
1 ounce dark Jamaican rum
1 ounce gold demerara rum
1 ounce white Cuban or Puerto Rican rum
1 ounce honey syrup*
3/4 ounce club soda, chilled
3/4 ounce grapefruit juice, freshly squeezed
3/4 ounce lime juice, freshly squeezed
Add the dark rum, gold demerara rum, white rum, honey syrup, club soda, grapefruit juice and lime juice to a shaker filled with crushed ice and shake until well-chilled (about 30 seconds).
Strain into a chilled rocks glass with fresh crushed ice.
Garnish with a mint sprig and lime wheel.
moderntiki.com
1 oz aged white Demerara Rum (such as El Dorado 3)
1 oz Trinidad Rum (such as Scarlet Ibis)
1 oz aged Jamaican rum (such as Appleton 12/Extra Old)
3/4 oz lime juice
3/4 oz grapefruit juice
3/4 oz honey syrup
1/4 oz allspice dram (optional, but excellent)
Combine all ingredients in a cocktail shaker and fill with ice. Shake vigorously, then strain into a double old fashioned glass filled with crushed ice or an ice cone. Garnish with a mint sprig.
How To Make Navy Grog Without Grapefruit Juice: We’re not huge lovers of grapefruit – though it is excellent in this drink – and don’t always have it on hand in the bar. When we don’t have it, we substitute lemon juice and add in three dashes of Grapefruit Bitters. The bitters last just about forever (unlike a whole grapefruit) and add that distinctive grapefruit flavor without too much bitterness. Truth be told, Nicole really prefers the bitters version to the “real” version, so we won’t judge if you want to mix things up when you make yours.
Modern Tiki (the book)
2 oz navy-style or demerara rum like Pusser’s Gunpowder Proof British Navy Rum or Hamilton 86 Demerara Rum
3 to 4 lime wedges
3/4 oz simple syrup
Rocks glass. Muddle lime wedges and simple syrup. Add rum, cubed ice, stir. Garnish with bitters and a lime wedge.
Audrey’s Margarita
2 oz tequila
1/2 oz lime
1 oz Natalie’s Guava Lemonade
1/2 simple
1/2 orange juice
3/4-1 oz pineapple
Missionary’s Downfall
Mod Cocktails
1 1/2 oz white rum
1/2 oz peach brandy or liqueur like Catoctin Creek
1 oz pineapple juice
3/4 oz lime
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.
Jet Pilot
Mod Cocktails
1 oz Jamaican rum like Appleton 12 Yr.
3/4 oz Puerto Rican rum like Bacardi 8 Yr or Ron del Barrilito
3/4 oz overproof demerara rum like Lemon Hart 151 or Hamilton 151
1/2 oz falernum like homemade or John D. Taylor’s Velvet Falernum
1/2 oz lime
1/2 oz grapefruit juice
1/2 oz cinnamon syrup
2 drops absinthe like Pernod or St. George Absinthe Verte
dash of angostura
Shake. Strain. Double rocks glass or small tiki mug filled with ice. Garnish with mint, 3 cherries, and freshly grated cinnamon.
This is a tiki cocktail for grownups. But mild enough to be enjoyed by more than just a few. It’s upper level great but you have to not so much mind Jamaican style rums.
Colonel Beach’s Plantation Punch
Mod Cocktails
1 oz dark Jamaican rum like Hamilton Jamaican Pot Still Black Rum
1/2 oz Puerto Rican rum like Ron del Barrilito 3 Star Puerto Rican Rum
1/2 Barbados rum like Plantation Barbados 5 Year Old Rum
1/4 oz falernum
1 oz pineapple juice
1/2 oz lime juice
1/2 oz ginger syrup
dash of ango
2 dashes of absinthe
Sparkling water
Shake. Strain. Highball glass or tiki mug over ice. Top with sparkling water. garnish with pineapple, candied ginger, and mint sprig.
The Pearl of La Paz
Mod Cocktails
3/4 oz mezcal
3/4 oz scotch
1/2 oz Campari
3/4 oz pineapple juice
1/2 oz lime
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.
Gringo Honeymoon
Mod Cocktails
1 oz mezcal
1/2 oz overproof Jamaican rum
1/2 oz Faretti biscotti liqueur or amaretto
1/2 oz orange juice
1/2 oz lemon juice
1/2 oz ginger syrup
Dry shake. Pour into highball with crushed ice. Garnish with orange wedge and freshly grated nutmeg.
For the overproof I used Wray & Nephew. This is fun. The sweetness especially of the amaretto and the citrus used here combines to be a little offputting. I’d still give this a low-mid level great cocktail.
After Midnight
Mod Cocktails
1 oz mezcal
1 oz Laird’s bonded apple brandy
3/4 oz fresh lemon juice
3/4 oz simple syrup
sparkling water
Shake. Strain. Highball glass. Ice. top with sparkling water. Garnish with an apple fan.
Good but a little boring, especially after trying Sugarhill Gang. It’s a mid-upper level good cocktail.
Sugarhill Gang and Matatlan Gang
The Craft Cocktail Party
1 1/2 oz aged rum like Appleton Estate Reserve (or a half split with mezcal for the Matatlan 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 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.
The African Queen
Mod Cocktails
1 1/2 oz white rum
1/2 oz calvados
1 oz lime
3/8 orgeat
3/8 oz cinnamon syrup
Shake. Strain. Coupe. Lime wheel garnish.
I just used a quarter ounce of the super cinnamon syrup. Wow. This will wake you up. Probably still too much of a cinnamon flavor for Heather but I like it. This has real flavor. Upper level great.
The 3/4 3/4 mezcal white rum split version: The cinnamon doesn’t come through as much and probably in a good way. But some of the other good flavors are overshadowed as well because of the mezcal. The apple-cinnamon super combo come through really well with the original. The mezcal partially takes away and partially adds. Both delicious. I’d say this version is also upper level great.
Shattered Glasser
Death & Co.
1 oz El Tesoro Reposado Tequila
1/2 oz Los Amantes Joven Mezcal
3/4 oz Carpano Antica
1/2 oz Van Oosten Batavia Arrack
1/4 oz St. Elizabeth Allspice Dram
1/4 oz Bénédictine
2 dashes Bittermens Xocolatl Mole Bitters
Stir. Strain. Coupe. No garnish.
This is fun. Complex. Great tasting. Heather hates it. Little weird. Very great but definitely not for everyone.
Perfect Crime
Death & Co.
1 3/4 oz Sombra Mezcal
1/2 oz Pasquet Marie-Framboise
1/2 oz Amaro Averna (try Punt e Mes, Antica, and various amaros)
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 if the strawberry syrup.
Coralillo
Death & Co.
1 1/2 oz El Tesoro Añejo Tequila
3/4 oz Yellow Chartreuse
3/4 oz Busnel VSOP Calvados
1/4 oz Clear Creek Pear Brandy
Stir. Strain. Coupe. Garnish with fuji apple slice.
Broken Oath
Death & Co.
1 1/2 oz Sombra Mezcal
3/4 oz Lustau Amontillado Sherry
3/4 oz Cocchi Vermouth di Torino
1/2 oz Galliano Ristretto
2 dashes Bittermens Xocolatl Mole Bitters
Stir. Strain. Nick & Nora. No garnish.
Alta California
Death & Co.
2 oz Siembra Azul Blanco Tequila
3/4 oz Dolin Blanc
Scant 1/2 oz Yellow Chartreuse
1/4 oz teaspoon cinnamon bark syrup
Stir. Strain. Coupe. No garnish.
Low-mid level good cocktail. Complexity is there but not the taste. Heather tried it too.
Espadin Queen
Death & Co.
1 1/2 oz Del Maguey Vida Mezcal
1/4 oz St. Germain
1/2 oz grapefruit juice
1/2 oz lime
1/2 oz Donn’s Mix #1 (2 parts grapefruit juice 1 part cinnamon bark syrup)
1 teaspoon cane sugar syrup
a rinse of absinthe
Rinse coupe with absinthe and dump. Shake. Strain. Coupe. No garnish.
Mid level good cocktail.
Velvet Warhol
Death & Co.
2 oz banana chip infused Goslings
1/4 oz Marie Brizard White Crème de Cacao
2 dashes Bitter Truth Aromatic Bitters
1 oz heavy cream
Stir all except cream. Strain. Coupe. Float the cream. No garnish.
Passing Aden
Death & Co.
2 oz Van Oosten Batavia Arrack
1 oz cinnamon orange tea infused sweet vermouth
1/4 oz demerara
2 dashes Bitter Truth Aromatic Bitters
1 cinnamon stick
Stir. Strain. Coupe. Garnish with lemon twist.
Old Ironsides
Death & Co.
1 1/2 oz Scarlet Ibis Rum
1/2 oz Cruzan Black Strap Rum
1 oz Dolin Rouge
1 teaspoon Lazzaroni Amaretto
1 dash Fee Brothers Whiskey Barrel-Aged Bitters
Stir. Strain. Coupe. No garnish.
Used Angostura bitters. Made it at work. Used angostura five year rum because it was the closest thing to the ibis. Like, low level good man. 
Hispaniola
Death & Co.
2 oz Summer Royale Tea infused Flor De Caña White Rum
3/4 oz lime
1/2 oz cane sugar syrup
1/4 oz ginger syrup
Stir. Strain. Double rocks glass over 1 large cube. Garnish with lime wheel.
Bumboo
Death & Co.
2 oz Santa Teresa 1796 Rum
1 teaspoon demerara
1 teaspoon vanilla
1 dash house Peychaud’s Bitters
1 dash Abbott’s Bitters
1 dash Bitter Truth Jerry Thomas’ Bitters
Stir. Strain. Fizz glass. Garnish with a few grates of nutmeg.
Angie’s Secret
Death & Co.
1 oz Barbancourt White Rum
1 oz Appleton Estate V/X Rum
1 oz Becherovka
1 teaspoon cane sugar syrup
2 dashes Bittermens Xocolatl Mole Bitters
Stir. Strain. Coupe. No garnish.
 instead of that weird ingredient I did half an ounce of yellow Chartreuse and half an ounce of housemade Falernum. Interesting mix of spicy and sweet but too sweet. And I used honey instead of cane syrup. Almost great but mid level good as is.
Using the same template as above but with replacing the white rum with Mezcal, it’s better. high level good.
Sling of Aphrodite
Death & Co.
2 oz La Favorite Rhum Agricole Ambre
1/2 oz Clear Creek Pear Brandy
1 oz Fuji Apple Juice
1/4 oz lemon
1/2 oz cinnamon bark syrup
Shake. Strain. Highball glass. Ice. Garnish with apple fan and serve with a straw.
Seersucker
Death & Co.
2 oz Flor de Caña Extra-Dry White Rum
1 oz lemon
1/2 oz cinnamon bark syrup
1 strawberry
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!
Patois Punch
Death & Co.
1 oz Ron del Barrilito 3 Star Rum
1 oz Busnel VSOP Calvados
1/2 teaspoon Donn’s Spices #2 (1 part vanilla syrup 1 part allspice dram)
1/2 oz lemon
1/2 oz maple syrup
1 teaspoon pumpkin puree
Shake. Strain. Coupe. No garnish.
Koko B. Ware
Death & Co.
1 1/2 oz Appleton Estate V/X Rum
1/4 oz La Favorite Rhum Agricole Ambre
1/2 oz lime
1/2 oz orgeat
1 teaspoon vanilla syrup
1/2 oz heavy cream
2 dashes Angostura
pinch of freshly ground nutmeg
Short shake with 3 ice cubes. Strain into coconut mug. Crushed ice. Garnish with a few grates of nutmeg and serve with a straw.
Jamaican comes through in a good way. Really great cocktail.
I left out the Agricole and I split the base 1 ounce to 1 ounce Jamaican rum to mezcal. Low level great. 
Kerala
Death & Co.
1 oz Scarlet Ibis Rum
1 oz Buffalo Trace Bourbon
1/2 oz pineapple
1/2 oz lemon
1/2 oz cane sugar syrup
1 dash angostura
1 dash house Peychaud’s
5 cardamom pods
Gently muddle the cardamom pods. Add the rest and shake. Double strain into a coupe. No garnish.
Julius Orange
Death & Co.
2 oz Pierre Ferrand Dry Curaçao
1/2 oz Cruzan Single Barrel Rum
1/2 oz lemon
1 teaspoon vanilla syrup
1/2 oz heavy cream
1 dash house orange bitters
Short shake with 3 ice cubes. Strain. Double rocks glass. Crushed ice. Garnish with a few grates of nutmeg. Straw.
Coconut cream might be a good alternative to the heavy cream. A lot better than I thought it would be. In place of black strap I used Old Monk. Low level fantastic or high level great. Some strawberry syrup might fit in somewhere or vanilla strawberry in place of the vanilla.
I did a split base with the Mezcal. High level good or low level great. 
The Great Pretender
Death & Co.
2 oz Smith & Cross
1/2 oz pineapple
1/2 oz lime
1/2 oz vanilla syrup
1 teaspoon cinnamon bark syrup
Rim a coupe with cinnamon-sugar. Shake. Strain. Coupe. No garnish.
It’s not bad. At all. Might benefit from breaking up that Smith & Cross a bit. Otherwise, almost worthy of Marilou. Very high end great cocktail. Just not for every palate. Heather says it tastes like vinyl, like eating a shower curtain.
I did a 50/50 split with mezcal. Heather does not approve. Ofc not because she hates smoky. Low level great but definitely not for every palate.
Get Lucky
Death & Co.
3 blackberries
2 oz Flor de Caña Extra Dry White Rum
3/4 oz lemon
1/4 oz ginger syrup
1/4 oz orgeat
1/4 oz honey syrup
In a pilsner glass, gently muddle the blackberries. Fill glass with crushed ice. Briefly whip shake the other ingredients in a shaker with a little crushed ice. Strain. Garnish with a thin layer of bitters. Straw.
I used Plantation 3 Star instead of Flor de Caña and blueberries instead of blackberries but I added a barspoon of crème de mûre. Heather says high level good. I say high level great. The smokiness of Trey’s rum wouldn’t go well with this refreshing drink.
Company Buck
Death & Co.
2 oz Goslings
1 oz pineapple
3/4 oz lime
1/2 oz ginger syrup
1 dash of ango
club soda
Shake everything but the soda. Strain. Highball over ice. Top with club soda. Garnish with lime wheel. Straw.
Before you add the soda, it’s a little dry. After, it has more character than a Moscow Mule. Low-mid level great.
I tried it with mezcal. Tastes watered down by comparison to the goslings version. Not the cocktail for Trey’s rum. Mid level good.
18th Century
Death & Co.
1 1/2 oz Van Oosten Batavia Arrack
3/4 oz Marie Brizard White Crème de Cacao
3/4 oz Carpano Antica
3/4 oz lime
Shake. Strain. Coupe. No garnish.
Mid level good cocktail. The chocolate just doesn’t hot me quite right.
Siboney and Trader Vic Grog
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 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.
Island of Martinique Cocktail
Potions of the Caribbean
1 1/2 oz gold rhum agricole vieux
1/2 oz fresh lime
1/2 oz falernum
1/4 oz Don’s honey
dash ango
scant handful (3 oz) crushed ice
Put everything in a blender. Blend at high speed for 5 seconds, then strain through a fine wire-mesh sieve into a chilled cocktail glass.
I did not use a blender. I only had normal honey syrup. With house falernum it’s a a high level good or low level great cocktail. With the Velvet Falernum it’s the same.
Then I split the agricole with mezcal for smokiness. It’s high level good or low level great.
Trinidad Green Swizzle
Potions of the Caribbean
2 oz Carypton
teaspoon falernum
4 dashes wormwood bitters
4 dashes ango (float)
Swizzle all but the ango in an 8 oz tumbler filled with crushed ice until well chilled. Top with the ango.
Nope. I tried an approximation and it was a no go.
Admiral Homoto
and a bottle of rum…
2 oz rum (Mount Gay works best)
2 oz black tea
Pour the ingredients together in a glass or mug and serve at room temperature without ice.
Mezcal Margarita
WSJ
2 ounces mezcal
2 ounces frozen unsweetened passion fruit purée, such as Pitaya Foods brand, defrosted
1 ounce Cointreau
1 ounce fresh lime juice
1 teaspoon agave
To salt the rim, sprinkle a few teaspoons of salt onto a small plate. Rub the rim of a highball glass with cut side of lime wedge, then dip rim into salt.
In a cocktail shaker, combine a large handful of ice, mezcal, passion fruit purée, Cointreau, lime juice and agave. Shake until icy. Pour, with the ice, into the prepared glass.
Punch
2 ounces mezcal
1 ounce lime juice
1/2 ounce agave nectar
1/2 ounce Cointreau
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.
A Couple Cooks
1 ounce mezcal
1 ounce tequila blanco or reposado
1 ounce Cointreau
1 ounce fresh lime juice
Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of flaky sea salt (or for a festive look, use Margarita Salt).
Place the mezcal, tequila, Cointreau, and lime juice in a cocktail shaker with 4 ice cubes and shake until cold.
Strain the margarita into the glass with the salted rim. Fill the glass with ice and serve.
I used 1 1/4 repo because I only had 3/4 oz of mezcal. I actually prefer the Punch mezcal only version though I’m not sure if that’s more to do with the mezcal or the balance or the agave or all three. I’d say this is a very good cocktail, almost great.
Acre Bird
Imbibe
1 OZ. MEZCAL (GUERRERO USES ACRE MEZCAL)
1 OZ. APEROL
1/2 OZ. HONEY-PASSION FRUIT SYRUP
1/2 OZ. FRESH LIME JUICE
Combine all of the ingredients in a shaker with ice and shake to chill. Strain into a Collins glass over fresh ice and garnish.
Honey-Passion Fruit Syrup: Start by making a honey syrup by combining 1 cup of water with 2 cups of honey. Simmer on medium heat until the honey dissolves. Remove from heat and let chill. Add just over 1/2 of a cup (150 mL) of passion fruit purée to the mix and stir to combine. Keep refrigerated for up to 2 weeks.
Mid level great cocktail.
Mezcal Mule
Punch
1 1/2 ounces mezcal (preferably Sombra)
1 ounce ginger beer, PDT’s house recipe
3/4 ounce lime juice
3/4 ounce passion fruit purée (preferably Boiron)
1/2 ounce agave nectar
3 slices cucumber
Add cucumber slices and agave nectar to a mixing glass and muddle.
Add all other ingredients, add ice and shake until chilled.
Strain over ice into a chilled rocks glass.
Garnish with a slice of cucumber, a piece of candied ginger and dust gently with chili powder.
The Way Back’s “Something Smoky”
Punch
1 1/2 ounces mezcal, preferably Alipus Santa Ana Del Rio
1/4 ounce Leopold Bros Blackberry Liqueur
3/4 ounce lime juice
1/2 ounce agave syrup
dry cider, to top
Pour all ingredients into a mixing glass and stir with ice.
Strain into a collins glass filled with ice.
Top with dry cider and garnish with a lime wheel.
Instead of dry cider I used Ace Apple Cider. Pretty great. Low-mid level great.
If I Ever Cease to Love
look it up in my other notes, good for mezcal
BARCELONNETTE
Punch
1 1⁄2 oz. mezcal (Capoferri uses Mal Bien espadín)
1 oz. passion fruit syrup
1⁄2 oz. Suze
1⁄2 oz. fresh lime juice
1⁄2 oz. fresh egg white (pasteurized if you like)
Shake all of the ingredients until foamy, then add ice and shake to chill. Strain into a chilled coupe or footed rocks glass. Dash aromatic bitters across the foam
as desired.
Passion Fruit Syrup: Combine 250 grams of passion fruit purée (Capoferri uses Perfect Purée), 250 grams of water, and 300 grams of granulated sugar in a blender and blend at low speed until fully incorporated. Bottle and refrigerate for use within 2 weeks.
Mezcal Paleta
Imbibe
2 oz. mezcal
¾ oz. fresh lime juice
1 oz. passion fruit syrup
3 fresh cucumber wheels
2-3 dashes jalapeño shrub
Combine all ingredients and shake with ice. Pour unstrained into an ice-filled glass and garnish.
I can still do this as it is specified at home. But at work I didn’t have the passion fruit syrup or shrub so I used the liqueur. 1 oz. plus hellfire bitters. Darn good. High level great or low level fantastic.
REPOSADO TEQUILA AND SMOKED PASSIONFRUIT SUMMER COCKTAIL
Liquid Culture
1 oz Reposado Tequila
1/3 oz Mezcal
1 oz Passionfruit Juice Rubicon used here
3/4 oz Lime Juice
2/3 oz Orgeat Syrup
2 dashes Angostura Bitters
Grab a shaker and add a handful of ice. Add all ingredients and give it a quick shake. Strain over fresh crushed ice.
I used Passionfruit syrup rather than juice. Juice would have been better. As this is, it’s a mid level great cocktail.
Mezcal Mule
Liquor
1/2 ounce agave nectar
1 1/2 ounces Sombra mezcal
3/4 ounce lime juice, freshly squeezed
3/4 ounce Boiron passion fruit puree
Ginger beer, chilled, to top
3 cucumber slices
Add the cucumber slices and agave nectar to a shaker and muddle.
Add the mezcal, lime juice and passion fruit puree 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.
So I messed up the recipe a bit but that’s great because Heather doesn’t like smoky. I forgot that I didn’t have mezcal so I did reposado tequila. One of the best cocktails we’ve ever had. So refreshing. So I did it with 1/2 oz passion fruit syrup rather than the 3/4 oz puree because I did the full 1/2 oz agave nectar. The other way would have been 1/4 oz agave nectar and 3/4 oz passion fruit syrup or just get the puree and do the original recipe. Still need to try that and the mezcal version. And I did 4 thin slices of cucumber. As this is, it’s a mid or high level fantastic cocktail. Need more time to think about that. I also need to try a version of this cocktail with my ginger syrup and some new club soda. Might also be even better with a touch of ango.
So I did the same augmented recipe and proportions as the first time around except I used 3/4 oz of my ginger syrup and seltzer water instead of the ginger beer. The ginger beer version is superior actually. The ginger syrup version is too sweet and watery at the same time. There are just too many other sweeteners in this drink to use the ginger syrup unless you dialed down the other sweeteners to the point of not being recognizable. It’s still a mid level great cocktail this way. The sweetness is just a bit too much. And it doesn’t have enough bite.
Pineapple Express
Punch
1 1/2 ounces rosemary-infused mezcal (see Editor’s Note)
1/2 ounce Cynar
1/2 ounce Averna
3/4 ounce lime juice
3/4 ounce simple syrup (1:1, sugar:water)
3/4 ounce fresh pineapple juice
small pinch of salt
Combine all of the ingredients in a mixing tin filled with ice and shake until chilled.
Strain into a double Old-Fashioned glass over one large ice cube.
Garnish with a rosemary sprig.
EDITOR’S NOTE
Rosemary-Infused Mezcal
Add 4 to 5 rosemary sprigs to a 750ml bottle of mezcal and allow to infuse for four hours then strain through a cheesecloth. For a smaller quantity, add rosemary to one cup of mezcal for 2 to 3 hours, tasting as you go, then strain.
Hot Lips
Punch
3/4 ounce jalapeño-infused tequila (see Editor’s Note)
3/4 ounce mezcal, preferably Sombra
1/2 ounce lemon juice
1/2 ounce pineapple juice
1/2 ounce vanilla syrup (see Editor’s Note)
1 teaspoon Petite Canne sugar cane syrup
Combine all ingredients in a mixing glass with ice and stir until chilled.
Strain into a rocks glass filled with ice.
EDITOR’S NOTE
Jalapeño-Infused Tequila
5 medium jalapeños, diced
750 ml blanco tequila
Steep the jalapeños and tequila in a container for 5 minutes. Taste the mixture to ensure that the spice level is to your taste. Allow to steep longer for a spicier end product. Strain out the jalapeños when the desired spice level has been reached. Store in an airtight container, refrigerated, indefinitely.
Revenge of the Line
Punch
1 3/4 ounces mezcal
1/4 ounce yellow Chartreuse
3/4 ounce charred pineapple (see Editor’s Note)
1 ounce lemon juice
Combine all ingredients in a mixing tin and shake with ice.
Strain into a rocks glass over a large ice cube.
Garnish with pineapple dipped in chile powder.
EDITOR’S NOTE
Charred Pineapple:
250 grams charred pineapple
750 grams rich simple syrup (2:1, sugar:water)
2 jalapeños
Combine all ingredients in a Vitamix and blend, then strain through a chinois.
I tried with with just regular pineapple juice. Low level good.
5th & Adams, a Mezcal Cocktail
Imbibe
1½ oz. mezcal
1 oz. pineapple juice
¾ oz. ginger syrup
½ oz. fresh lemon juice
2 dashes Peychaud’s bitters
Combine all the ingredients in a shaker and shake with ice. Double-strain into a coupe. Garnish.
Ginger Syrup: Combine ¼ cup of sugar, 2 Tbsp. of fresh ginger juice, and 1 Tbsp. of water in a blender and process until completely smooth and emulsified; it may take as long as 10 minutes. Use immediately.
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.
Hey Mambo, A Piña Colada Riff
Imbibe
1 OZ. LUXARDO APERITIVO (aperol is a cool substitute)
½ OZ. ESPADÍN MEZCAL
½ OZ. BLANCO TEQUILA
1½ OZ. FRESH PINEAPPLE JUICE
1½ OZ. COCONUT CREAM
½ OZ. FRESH LIME JUICE
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.
Spicy Dead Lady Cocktail
Imbibe
¾ oz. mezcal
¾ oz. Aperol
¾ oz. falernum
¾ oz. fresh lime juice
1 dash of Scrappy’s Hellfire Bitters*
Shake all ingredients together in a shaker tin with ice. Strain into a coupe and garnish with a lime wheel (the bar uses a dehydrated wheel, but that’s optional).
*In lieu of the specialty bitters, Wheeler says adding a thin slice of fresh habanero pepper to the shaker tin will also add a small amount of heat and flavor to the drink. Remember to spice to taste, as habaneros can pack some serious heat!
I did the house falernum vs velvet falernum. The velvet is sweeter which means better balance in this particular cocktail. With the velvet I’d say high level great. Low level great for the house falernum version.
Mexican Velvet
Imbibe
1¾ oz. reposado tequila
⅓ oz. mezcal
1 oz. fresh lime juice
¾ oz. pineapple syrup
1 tsp. falernum, for rinse
Combine all ingredients except falernum in a shaker and fill with ice. Shake to chill, then strain into chilled cocktail glass that’s been rinsed with falernum. Garnish with lime peel.
I used 1/2 pineapple juice and 1/4 oz honey syrup. This was a nice one. But only high level good.
Oaxacan Dead, A Tequila Zombie
Imbibe
¾ oz. reposado tequila
¾ oz. aged Jamaican rum
¾ oz. fresh lime juice
½ oz. velvet falernum
½ oz. Donn’s mix (1:1 grapefruit juice to cinnamon syrup)
1 tsp. mezcal
1 tsp. grenadine
1 dash Angostura bitters
Garnish: mint sprig, grapefruit twist, fresh grated cinnamon and cherry
Add all of the the ingredients to a shaker and shake with one ice cube. Pour over crushed ice into a mug, then garnish.
I tried it two ways. With velvet falernum and with the Pearl’s house falernum. And both were with the Pearl’s weak cinnamon syrup. I prefer the house falernum version. It’s spicier and less sweet obviously. I’d give the house version a high level great cocktail and the other version a mid level great cocktail.
Brother Hal
Liquor
3/4 ounce Matusalem platino rum
3/4 ounce mezcal
1/2 ounce green Chartreuse
1 ounce lime juice, freshly squeezed
3/4 ounce orange juice, freshly squeezed
1/2 ounce John D. Taylor’s Velvet falernum
Add the rum, mezcal, green Chartreuse, lime juice, orange juice and falernum into a shaker with ice and shake until well-chilled.
Strain into a Tiki glass over fresh crushed ice.
Garnish with a lime wedge.
The Velvet Falernum version is significantly better than the house falernum version. DEFINITELY not for every palate. Still it’s respectable. Low level great with limited audience caveat. Great for anyone who likes the anise or Chartreuse flavor profile.
La Rosita
A Classic
Death & Co.
2 oz El Tesoro Reposado Tequila
1/2 oz Campari
1/2 oz Cocchi Vermouth Di Torino
1/2 oz Dolin Dry Vermouth
1 dash ango
Stir. Strain. Nick & Nora. Orange twist.
Very interesting and nuanced drink. High level great but only for the palates who like these ingredients.
Mudslide Flip
A Classic
Death & Co.
1 1/2 oz Redbreast 12-Year Irish Whiskey
1 oz Coffee-Infused Carpano Antica
1/4 oz demerara
1 egg yolk
1/2 oz heavy cream
1 dash ango
Short shake with 3 ice cubes. Strain into a pilsner with crushed ice. Coarsely grate some dark chocolate over the drink and serve with a straw.
Pirate’s Booty Revanped
2 dashes of tiki bitters
3/4 oz gin or mezcal
3/4 oz Gifford Pineapple
3/4 oz Gifford Passion Fruit Liqueur
3/4 oz lime
The mezcal version is a high level great or low level fantastic. The gin version is a mid level great.
Afternoon Buzz
Tom
1½ oz toasted hazelnut-infused bourbon
¾ oz whole milk or ½ oz heavy cream
½ oz Coffee Liqueur
¼ oz vanilla syrup, or simple syrup with a dash of vanilla extract
Shake all ingredients with ice and strain into a rocks or wine glass over fresh ice.
Bay Ridge
Tom
2 oz rye whiskey
½ oz dry vermouth
½ oz Benedictine
¼ oz La Vieille Prune Brandy
2 dash Angostura bitters
2 dash orange bitters
Stir. Strain. Nick & Nora. Garnished with an orange twist
Bourbon-Spiked Arnold Palmer
Tom
3 cups (about one 750ml bottle) tea-infused bourbon
1 cup lemon juice
1¼ cup simple syrup (or to taste)
2 cups ice water
Combine in a pitcher, add about 2 cups of ice and stir. Or refrigerate before adding ice until ready to serve, ideally no more than 24 hours. Garnish with lemon wheels and mint sprigs, if you like. Pour into the serving vessel of your choosing - Mason jars are nice - over ice.
Bourbon Hazelnut Eggnog
Tom
7 eggs - or just the yolks
2 cups toasted hazelnut-infused bourbon
1 cup vanilla syrup (substitute simple syrup or ⅔ cup sugar)
1 cup heavy cream
1 cup whole milk
2 teaspoons vanilla extract, optional
In a mixing bowl or serving pitcher, thoroughly whisk or blend the eggs, cream, milk, and syrup together. Add the infused bourbon (recipe is across the page), while stirring continuously.
Refrigerate for at least 2 hours, ideally longer, or put in the freezer for an hour or so. Pour into small wine glasses or punch cups. Garnish with garnish with grated nutmeg or ground nuts.
Celery Basil Collins
Tom
2 oz gin
¾ oz lemon juice
1¼ oz celery syrup
3-4 basil leaves
about 1½ oz chilled soda water
In a shaker, muddle the basil in celery syrup. Add remaining ingredients (except soda water) and fill with ice. Fill a collins glass with ice and add the soda water. Shake the cocktail for 8-10 seconds and strain into the glass. Garnish as desired (perhaps a leafy stalk of celery) or not at all.
Chamomile Basil Smash
Tom
2 oz bourbon
scant ¾ oz chamomile syrup
half a lemon quartered
6-8 basil leaves, the fresher the better
In a shaker, muddle the lemon and basil in the chamomile syrup. Be sure to hit each lemon piece at least once (but don’t over-muddle, of course). Add the bourbon, 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 some basil.
Glögg / Mulled Wine
Tom
4 bottles of red wine
1 cup Cognac or brandy
1 cup Ruby Port
1 1/2 cups sugar
10 cinnamon sticks
30 (or a handful) whole cloves
10 whole cardamom pods
grated zest of 2 oranges
4 whole nutmeg
Rasins and slivered almonds for garnish
Combine wine and spices in a pot, but not the brandy and port. The spices can bundled in cheesecloth for easy removal later.
Cover and heat over medium heat.
Gently simmer for about half an hour. Do not boil or you will cook off too much alcohol. No fun.
Remove from heat and let it sit for a couple hours, or even overnight, to steep. It should be very fragrant, but not taste too astringent, so feel free to taste.
When the desired flavor is reached, strain out the spices, or remove the cheesecloth bag. This can be stored in the refrigerator for later use.
When you’re ready to serve, reheat and stir in the cognac and port.
Ladle into punch cups or tea cups and garnish with raisins and almonds. Or a cinnamon stick and a star anise (as pictured). Or with nothing!
Hot Buttered Rum / Hot Browned-Buttered Rum
Tom
2 oz aged rum
heavy ½ oz demerara syrup
heaping teaspoon spiced compound butter
3 ½ oz water
grated nutmeg for garnish
On the Stove
Place butter in a mug. Combine rum, syrup, and water in a small pot or saucepan. Cover and heat until barely bubbling. Pour mixture into the mug, and stir until the butter is melted.
Grate nutmeg on top.
In the Microwave
Combine all ingredients, including butter, in a mug and microwave for 90 seconds or so. Stir until butter is melted. Then bring on the nutmeg.
Hot Browned-Buttered Rum
2 oz browned butter-infused rum
½ oz demerara syrup
3 ½ oz hot water
heaping teaspoon spiced compound butter
grated nutmeg for garnish
Prepare as above.
Tom & Jerry / Hot Milk Punch - aka Tom and Jerry, Abridged
Tom
¾ oz Cognac
¾ oz aged rum
⅓ cup Tom & Jerry batter (give or take)
4-5 oz hot milk, plus some foam on the side (optional)
grated nutmeg
Warm the milk on the stove or in the microwave. It should be steaming, but not a rolling boil.
In a warmed mug, add the batter and spirit and stir to combine.
Slowly pour in the milk while stirring continuously. Top with foamed milk, if using, and garnish with grated nutmeg.
Hot Milk Punch - aka Tom and Jerry, Abridged
2 oz spirit - bourbon or a combination of brandy/rum
¾ oz simple syrup, cinnamon syrup, or 1 tablespoon sugar + ¼ teaspoon ground cinnamon
4-5 oz hot milk
Grated nutmeg
Either combine sugar and spirit(s) in a mug and fill with hot milk, or combine and heat in the microwave. Top with grated nutmeg.
Meet Me in Montauk
Tom
¾ oz gin
¾ oz clementine juice
½ oz lemon juice
½ oz simple syrup
¼ oz Yellow Chartreuse
2 (ish) oz Brut Champagne, or dry sparkling wine
lemon peel for garnish
Combine ingredients, except Champagne, in a shaker. Fill with ice, shake and strain into a flute, top with Champagne. Express the oils from the lemon peel, and garnish.
Spiked Mulled Cider / Mulled Cider
Tom
2 oz apple brandy (I recommend Laird’s Bonded apple brandy) - or brown spirit of choice
4 oz mulled cider (or to taste)
Combine in a mug and heat in the microwave or build in a rocks glass over ice.
Mulled Cider
½ gallon apple cider
8 cinnamon sticks
½ tablespoon whole cardamom pods
½ tablespoon whole allspice
½ tablespoon whole cloves
2 whole nutmeg
zest of 1 orange
Combine all ingredients in a pot, the spices can be bundled in cheesecloth for easies removal later. Save the cider jug if you plan on storing it. Bring to a boil then take down to a simmer for about 30 minutes. Remove from heat and strain out the spices, or remove the cheesecloth bag. Served immediately or let cool to room temperature and funnel into cider jug and refrigerate. .
Peat’s Dragon
2¼ oz bourbon
½ oz Cappelletti, Amaro Sfumato
½ oz Lustau East India Lustau
¼ oz white vermouth - I prefer Dolin Blanc
½ teaspoon Compass Box Peat Monster
Stir. Strain. Nick & Nora.
Garnish with an orange twist
Philadelphia Fish-House Punch
Tom
Single Serving:
I know these proportions don’t match up exactly with the recipe above. Extrapolating, or shrinking, cocktail recipes is funny that way.
1½ oz Jamaican rum
¾ oz cognac
½ oz peach brandy or apple brandy
1 teaspoon peach liqueur
1¼ oz lemon shrub
Combine ingredients in a mixing glass and stir for 30-40 seconds. Strain into a chilled coupe glass. No garnish.
25 servings
3 cups (about one 750ml bottle) Jamaican Rum
1½ cups cognac
½ cup peach brandy (substitute apple brandy or an additional tablespoon of peach liqueur)
¼ cup peach liqueur
2 cups lemon shrub (add another ½ cup per extra quart of water)
1 quart cold water - (or more if additional dilution is desired, up to 3 quarts)
Thoroughly chill all ingredients, the spirits can even go in the freezer beforehand. When ready to serve, combine everything into a punch bowl, preferably over one large ice cube - otherwise add about 2 more cups of ice, and briefly stir to combine. Ladle into punch cups - the smaller the better.
Port of Call
Tom
1 oz gin
1 oz ruby port
¾ oz lemon juice
½ oz cinnamon syrup
tablespoon cranberry preserves
Combine all ingredients in a shaker, add ice. Shake and strain into a rocks glass over ice, preferably crushed or smaller/cracked cubes. Garnish with a blackberry, raspberry and mint sprig. Or whatever feels festive.
Pumpkin Eggnog
Tom
14-18 servings
1¼ cup bourbon
1 cup aged rum
1 cup cream
1 cup whole milk
8 egg yolks (or 6 whole eggs)
1 cup pumpkin pureé (not pumpkin pie mix) - just over half of a 15 oz can.
1 cup cinnamon syrup
½ cup ginger syrup
grated nutmeg
Combine the cream, milk, eggs, pumpkin pureé and syrups in a mixing bowl and blend with an immersion blender, or blend in a blender, until completely smooth.
Add spirits and stir them in. Great fresh nutmeg on top, stir that in as well.
Refrigerate for at least 4 hours, ideally longer. Even days, weeks.
To serve, pour into small wine glasses or punch cups and grate nutmeg on top, and maybe add a few shakes of pumpkin spice blend.
The Slope
Tom
2 ½ oz rye whiskey
¾ oz Punt y Mes - or another sweet vermouth, preferably on the bitter side.
¼ oz Apricot liqueur
2 dashes Angostura Bitters
Stir. Strain. Nick & Nora. Garnished with a cherry
I could just do sweet vermouth plus some extra dashes of ango until a get the Punt e Mes.
I used Carpano Antica just with a few extra dashes of ango. Might should have used orange bitters in addition to the angostura bitters. But compared to the Manhattan, it’s not quite as good. But it’s still good. High level good for those who like this sorta thing. Need to try with the Punt e Mes.
Smash of the Titans
Tom
2 oz bourbon
¾ oz simple syrup
¼ oz lemon juice, or 1 lemon wedge
4 kumquats
2 sprigs of fresh oregano
Strip the oregano leaves off one of the sprigs. In a shaker, muddle the leaves with the kumquats and simple syrup. Add the lemon (or squeeze in the juice from the lemon wedge), bourbon and fill with ice. Shake and pour - do not strain - into a rocks glass. Garnish with the remaining oregano sprig.
Sparkling Pear & Rosemary Punch
Tom
single serving:
¾ oz pear brandy
¾ oz rosemary syrup
½ oz cup lemon juice
2 oz Brut champagne or dry sparkling wine
rosemary sprig and grapefruit peel for garnish
In a rocks or wine glass, combine the pear brandy, rosemary syrup and lemon juice. Fill with ice and stire for 10-20 seconds. Add the Champagne and briefly stir to integrate. Express the oils of the grapefruit peel, garnish with the peel and rosemary sprig.
15 servings:
9 oz pear brandy
9 oz rosemary syrup
6 oz lemon juice
1 750ml bottle Brut champagne or dry sparkling wine
1 cup chilled water - or 2 cups ice
rosemary sprigs and 1 long grapefruit peel for garnish
In a pitcher or punch bowl, combine pear brandy, rosemary syrup, lemon juice. If serving immediately, stir in ice and let sit for 10-15 minutes. If making ahead, add water and chill in the refrigerator.
If serving in a punch bowl, pour over a large punch ice cube. Add Champagne and briefly stir.
Garnish with the rosemary sprigs and expressed the oils from the grapefruit peel. Ladle/pour into glasses over ice, garnish with another rosemary sprig if desired.
Tom’s Wassail Bowl
Tom
2 cups mulled cider
2 cups medium dry sherry (or another fortified wine like madiera, marsala, or tawny port)
2 cups hard apple cider (ideally a drier style or sour/gose style beer)
1 cup Calvados or cognac
2 oz cinnamon syrup or simple syrup - or to taste
Willow’s Fizz
Tom
2 oz old tom gin
¾ oz lavender syrup
¾ oz grapefruit juice
½ oz lime juice
chilled soda water
lavender sprig or flowers of any kind for garnish
In a shaker, combine gin, grapefruit, lime and lavender syrup. Fill with ice and shake for 3-4 seconds. Strain into a collins or highball glass over fresh ice, top with about 2 oz of soda water. Garnish with the spring flora of your choice.
Spiced Monk
Van
1 oz Old Monk
1 oz spiced rum preferably Chairman’s Spiced Rum
1/2 oz house falernum
3/4 oz lime
1/4 oz simple
Shake. Strain. Rocks glass over rocks.
It’s got too much of something but not sure what. Mid level great. Maybe low level great. This is one that Heather likes.
Wind, Water, Stone
Punch
1 1/2 ounces blanco tequila, preferably Tapatio
1/2 ounce Ancho Reyes Verde
3/4 ounce lemon juice
1 small pinch salt
tonic water, preferably Fever-Tree East India Tonic (to top)
Combine all ingredients, except for tonic water, in a Collins glass over ice.
Top with tonic water.
Garnish with fresh celery leaves.
Spicy Verde Margarita
Ancho Reyes
1 part Ancho Reyes Verde
1 part Espolòn Tequila Blanco
¾ part Fresh Lime Juice
½ part Light Agave Nectar
Add all ingredients to a cocktail shaker with ice, and shake well. Strain into a rocks glass over fresh ice with a salted rim. Garnish with a lime wheel.
Use this template with various agave spirits
Cocktails Away
1 1/2 oz tequila blanco
1 oz Ancho Reyes Verde
1 oz lime juice
1/2 oz agave
Add all ingredients to a shaker with ice (and a pinch of salt if you like).
Shake 20-30 seconds until the liquid is chilled.
Dirty dump (pour without straining) into a high ball or margarita glass with more ice.
Verde Gimlet
Ancho Reyes
1 part Ancho Reyes Verde
1 part Bulldog Gin
1 part Fresh Lime Juice
½ part Rich Simple Syrup
1 Cucumber Slice
Add all ingredients to a cocktail shaker with ice, and shake hard to chill and dilute. Strain through a fine mesh strainer into a coupe glass and garnish with a thinly sliced cucumber wheel.
Maria Verde
Ancho Reyes
1 part Ancho Reyes Verde
1 ½ parts SKYY Vodka or Espolòn Tequila Blanco
5 parts Maria Verde Mix*
Fill a collins glass with ice. Add Ancho Reyes Verde and Reyka, then slowly pour Maria Verde Mix on top. Stir and garnish with a pickled onion and pickled jalapeno.
MARIA VERDE MIX
1 Large English Cucumber (Peeled and seeded)
½ Avocado
1 Rib of Celery
1 Thin Wheel White Onion
½ Serrano Chili (Seeded and de-pithed)
4 oz. Water
½ Fresh Lime Juice
1 TSP Sugar
1 TSP Celery Salt
1/2 part Champagne Vinegar
Add all ingredients to a blender and puree until smooth. Strain through a mesh strainer.
Spicy Mexican Mule
Ancho Reyes
1 part Ancho Reyes Original
¼ part Fresh Lime Juice
3 parts Ginger Beer
Fill a copper mule mug with ice. Add Ancho Reyes and fresh lime juice. Gently pour ginger beer on top and stir lightly. Garnish with lime and crystallized ginger.
Ancho Reyes Old Fashioned
Ancho Reyes
1 part Ancho Reyes Original
1 part Russell’s Reserve 10 year old bourbon
¼ part Rich Simple Syrup
2 Dashes Angostura Bitters
2 Dashes Orange Bitters
Add all ingredients to a mixing glass with ice. Stir to chill and strain into a rocks glass over a large ice cube. Garnish with an orange twist.
Ancho Reyes Daiquiri
Ancho Reyes
2 parts Ancho Reyes Original
1 part Fresh Lime Juice
½ part Rich Simple syrup
Add all ingredients to a cocktail shaker with ice and shake well. Strain into a chilled coupe glass and and garnish with a lime wheel.
Vinepair
1 ounce rum
1 ounce of Ancho Reyes Verde
1 ounce lime juice
½ ounce of simple syrup
Shake to chill and combine ingredients and strain into serving glass.
Garnish with a fresh chile.
Cocktails Away
1 1/2 oz rum
3/4 oz lime juice
3/4 oz Ancho Reyes
1/2 oz agave
Add all ingredients to a shaker with ice.
Shake for 20-30 seconds and strain into a glass.
Mexican Manhattan
Van
2 oz bourbon or rye
1 oz ancho reyes original
2 dashes of ango or some other bitters
The Edsel
Punch
1 ounce oloroso sherry
1/2 ounce Campari
1/2 ounce Ancho Reyes Chile Liqueur
1/2 ounce sweet vermouth
2 ounces sparkling wine
Pour all ingredients into a rocks glass and stir briefly.
Top with sparkling wine and garnish with an orange half-wheel.
Vaquero
Punch
1 1/2 ounces bourbon, preferably Buffalo Trace
3/4 ounce lemon juice
3/4 ounce Ancho Reyes
1/2 ounce Aperol
1/4 ounce demerara syrup (1:1, sugar:water)
2 dashes Angostura bitters
2 pineapple chunks, muddled
1 sage leaf, muddled
Add the pineapple chunks and sage leaf to a mixing tin and muddle.
Add remaining ingredients to the tin and shake.
Fine strain into a coupe glass and garnish with a sage leaf.
Ancho Problem
Punch
1 ounce Ancho Reyes chile liqueur
1 ounce blanco tequila
1/2 ounce lime juice
1/2 ounce Demerara syrup
Shake all ingredients with ice.
Strain into chilled cocktail glass.
Mezcal Sour
Bon Appetit
1½ oz. Yola Mezcal
1 oz. Amaro Montenegro or Nonino
1½ oz. fresh lime juice
1 tsp. light agave nectar
1 large egg white
Angostura bitters and lime twist (for serving)
Shake lime juice, mezcal, amaro, agave, and egg white in a cocktail shaker (or in a tightly lidded 1-qt. glass jar) until frothy, about 1 minute. Fill shaker with ice, cover, and shake again until outside is frosty, about 30 seconds. Strain through a fine-mesh sieve into a coupe glass. Garnish with a few drops of Angostura bitters (drag a toothpick through drops to create a swirly pattern if you wish). Top with lime twist.
Very sour! True to the name!!
So much lime!!
Looks good. Low level great.
Nonna’s Biscotto
Imbibe
1 1⁄2 OZ. ANCHO REYES CHILE LIQUEUR
1⁄4 OZ. AMARETTO
1⁄4 OZ. ABSINTHE
1⁄2 OZ. FRESH LIME JUICE
1⁄4 OZ. FRESH ORANGE JUICE
1⁄4 OZ. BURNT SUGAR SYRUP
1⁄2 OZ. FRESH EGG WHITE (PASTEURIZED, IF YOU LIKE)
GARNISH:
FINELY GRATED ORANGE ZEST
Shake all of the ingredients without ice until foamy, then add ice and shake hard for 20 seconds. Double strain into a chilled coupe, and garnish.
Burnt Sugar Syrup: Constantly stir 1 cup of granulated white sugar in a saucepan over medium-high heat until it begins to melt. (Take care—the sugar will get very hot.) When the sugar turns dark brown and just starts to smoke, remove from the heat and immediately add 3⁄4 cup of hot water (careful, it will splatter), then stir constantly until the water is fully incorporated. Return to medium-high heat and continue stirring until the syrup thickens and dime-size bubbles appear, about 3 minutes. Let cool, then bottle and keep refrigerated for up to 3 weeks.
Benny Blanco
Imbibe
1 OZ. BLANCO TEQUILA
1/2 OZ. APEROL
1/2 OZ. CAMPARI
1/2 OZ. BIANCO VERMOUTH
1/2 OZ. ANCHO REYES
GARNISH:
BLOOD ORANGE HORSE’S NECK TWIST
Combine all of the ingredients in a mixing glass with ice. Stir until chilled, about 15 seconds. Strain into a chilled rocks glass over a large ice cube. Garnish. To make a horse’s neck twist, you’ll need a channel knife. Grip the orange firmly with one hand and, with your other hand, press the knife into the rind at the top of the fruit. Slowly and carefully work your way down and around the fruit’s surface. Keep 1⁄4 inch of space between the peels.
Angostura Colada
Imbibe
1½ oz. Angostura bitters
½ oz. overproof Jamaican rum
2 oz. fresh pineapple juice
1½ oz. cream of coconut
1 oz. fresh lime juice
Garnish: grated nutmeg, pineapple leaves and an orange slice
Shake the ingredients with ice and pour into a large snifter; add crushed ice to fill and garnish.
Zombie Spritz
Punch
1 1/2 ounces Lillet Rosé
1/2 ounce Aperol
1/4 ounce rum, preferably Santa Teresa 1796
1 barspoon absinthe
1 barspoon banana liqueur, preferably Giffard
1 barspoon vodka, preferably Grey Goose
1/2 ounce grapefruit juice
1/4 ounce lime juice
1/4 ounce cinnamon syrup (see Editor’s Note)
2 dashes Angostura bitters
1 dash saline (1:4, salt:water)
2 ounces cava rosé
Combine all ingredients, except the Cava rosé, in a mixing tin and shake with ice.
Strain into a goblet or tiki mug over crushed ice.
Top with cava rosé.
Garnish with dehydrated grapefruit slice and fresh mint.
La Playa Cubana
Punch
1 ounce aged Barbados rum, preferably Real McCoy 5 Year
3/4 ounce Amaro Montenegro
1/2 ounce Ancho Reyes Ancho Chile liqueur
1/2 ounce unaged overproof rum, preferably Rum Fire
1/2 ounce rich cane sugar syrup (2:1, cane sugar:water)
1 teaspoon fernet, preferably Salmiakki Dala
5 dashes Angostura bitters
1 dash key lime citric solution (see Editor’s Note)
Combine all ingredients in a double rocks glass over KD ice.
Stir to integrate.
Garnish with lime twist and mint sprig.
EDITOR’S NOTE
Key Lime Citric Acid:
600 grams citric acid
600 grams water
120 milliliters key lime extract
Combine all three ingredients. Stir until all citric acid is dissolved. Store in a quart container.
Kingston Soundsystem
Punch
1 ounce aged pot still Jamaican rum
1/2 ounce overproof rum, preferably Rum Fire
1/2 ounce Suze
1/2 ounce Soursop (or pineapple) juice
3/4 ounce lime juice
Combine all ingredients in a mixing tin and shake with ice.
Strain into a double rocks glass over ice.
Garnish with two pineapple fronds and a lime wheel.
Better Luck Tomorrow
Imbibe
¾ oz. blanco tequila
¾ oz. reposado tequila
¾ oz. Ancho Reyes liqueur
½ oz. red bell pepper syrup
¼ oz. ginger syrup
¾ oz. fresh lemon juice
2 dashes chocolate bitters
Garnish: candied ginger
Combine all the ingredients in a shaker with ice. Shake until chilled. Strain into a rocks glass over fresh ice and garnish.
Red Bell Pepper Syrup: Juice 1 red bell pepper (approximately 4 oz.). Combine the juice with equal amount of cane sugar by weight and shake or blend in a blender to emulsify. Strain. Store leftover syrup in the fridge for up to 2 weeks.
Concrete Slippers
Imbibe
1½ oz. apple brandy
¾ oz. Ancho Reyes chile liqueur
¾ oz. fresh lemon juice
¼ oz. ginger syrup
¼ oz. simple syrup (1:1)
½ oz. Cherry Heering
2 dashes Angostura bitters
Garnish: 2 Luxardo cherries
Combine all of the ingredients in a shaker with ice. Shake until chilled, then strain into a Collins glass over ice (Ruiz uses pebble ice at the bar).
Pioneertown
Imbibe
1 oz. bonded rye whiskey
½ oz. Ancho Reyes chile liqueur
½ oz. Amaro di Angostura
½ oz. sweet vermouth
2 dashes orange bitters
Garnish: dried chile de arbol
Combine all the ingredients in a mixing tin with ice. Stir until chilled.
Femme Fatale (not the one from Marilou)
Imbibe
1 ½ oz. cachaça
½ oz. Ancho Reyes chile liqueur
¾ oz. fresh lime juice
½ oz. coconut syrup
Garnish: lime wheel
Combine all ingredients and shake with ice. Strain into an ice-filled glass and garnish.
COCONUT SYRUP
20 oz. coconut purée
20 oz. cane sugar
5 ⅓ oz. hot water
1 tsp. kosher salt
1 tsp. xanthan gum (as a thickener)
Add the sugar to a stockpot over medium-high heat to slightly caramelize (taking caution to not let it burn). Reduce the heat to medium and whisk in the coconut purée, then thehot water and salt. Add xanthan gum by pouring through a basket strainer to disperse properly (xanthan can clump up if poured in all at once). Let simmer for about 15 minutes; remove from heat and let cool to room temperature before bottling. Keep refrigerated for up to 1 week.
Yacht Rock
Punch
3/4 ounce rum, preferably Coruba
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 simple syrup
1/2 ounce lime juice
1/2 ounce orange juice
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.
Dante’s Jungle Bird
Punch
3/4 ounce rum, preferably Plantation Stiggins’ Fancy Pineapple Rum
1/2 ounce Campari
1/4 ounce Zucca Rabarbaro Amaro
2 1/2 ounces pineapple juice
1 barspoon lime juice
Combine all ingredients in a small water glass over ice.
Stir to integrate.
Garnish with orange wedge, Luxardo cherry and pineapple frond.
High level great. Used Averna
Stirred Bird
Punch
1 ounce blackstrap rum, preferably Cruzan
3/4 ounce Clarified Lime Juice (see Editor’s Note)
1/2 ounce Clarified Pineapple Juice (see Editor’s Note)
1/2 ounce Pineapple Syrup (see Editor’s Note)
1/2 ounce Campari
1/4 ounce overproof Jamaican rum, preferably Smith and Cross
1/4 ounce Nicaraguan rum, preferably Flor De Cana 7 Year
3 drops 20% Saline Solution (see Editor’s Note)
Combine all ingredients in a mixing glass over ice.
Stir to integrate.
Strain into a chilled coupe.
EDITOR’S NOTE
Clarified Lime or Pineapple Juice
Start with 1000 mL room temperature lime or pineapple juice. Add 4 mL Pectinex Ultra SP-L and 4 mL Kieselsol and wait 15 minutes. Add 4 mL Chitosan and wait 15 minutes. Add 4 mL Kieselsol and wait 15 minutes. At this point it should be clearly visible that the juice has “broken.” There will be a layer of clear juice suspended between two thicker cloudy layers. Spin in a Spinzall or lab centrifuge set to 4500 RPM for 15 minutes, or wait at least an additional hour and strain through a paper filter. Note: Kieselsol and Chitosan will not work without Pectinase, but you can get 80 percent of the results with just Pectinase.
Low level fantastic. I used Myers for the dark and didn’t have the saline or the clarified stuff and instead of the pineapple syrup I had pineapple plus honey. Low level fantastic.
Getaway Car
Punch
1 1/2 ounces pineapple juice
1 ounce rum, preferably Appleton Reserve
1 ounce Ancho Reyes
1/2 ounce lime juice
1/2 ounce simple syrup
Fill a shaker tin half-full with pebble ice.
Add all ingredients and shake.
Fill a Zombie mug half-full with pebble ice.
Strain into the mug, and garnish with a lime wheel and a sprinkle of ancho powder.
Giuseppe González’s Jungle Bird
Punch
1 1/2 ounces black rum, preferably Cruzan
1 1/2 ounces pineapple juice
3/4 ounce Campari
1/2 ounce lime juice
1/2 ounce simple syrup
Combine all ingredients in a mixing tin and shake with ice.
Strain into a large rocks glass over a large ice cube.
Garnish with orange slice.
I used Myers. It’s literally the same as ours and most standard recipes. Mid level great.
Fanny Chu’s Jungle Bird
Punch
3/4 ounce Jamaican rum, preferably Doctor Bird
3/4 ounce spiced rum, preferably Lemon Hart Blackpool spiced rum
3/4 ounce Campari
1 1/2 ounce pineapple juice
1/2 ounce rich demerara syrup (2:1, demerara sugar:water)
1/2 ounce lime juice
Garnish: two fronds, pineapple wedge with a cherry
DIRECTIONS
Combine all ingredients in a mixing tin and shake with ice.
Strain into a double rocks glass over cracked ice.
Garnish with two fronds and pineapple wedge with a cherry.
Used honey instead of dem. I prefer this to the normal Jungle Bird. Upper level great. Maybe low level fantastic if the palate is right.
Crown of Castile
Punch
2 parts sparkling wine
1 1/2 parts Plymouth Gin
3/4 parts lime juice
1/2 part Giffard Sirop aux Fruits de la Passion
1/2 part simple syrup
1/4 part Ancho Reyes Verde Chile Liqueur
Combine all the ingredients, except for sparkling wine, in a cocktail shaker filled with ice and shake vigorously.
Pour into a wineglass and top with the sparkling wine.
Whiskey Business
Punch
1 ounce rye whiskey, preferably Rittenhouse
1 ounce chile liqueur, preferably Ancho Reyes
1/2 ounce lemon juice
1/2 ounce rich cinnamon syrup (see Editor’s Note)
1 dash Angostura bitters
Combine all ingredients in a mixing tin and shake with ice.
Strain into a glass over a ice.
Garnish with lemon wheel dusted in ancho chile powder.
Kiss Kiss Bang Bang
Punch
1 1/2 ounces Bimini gin
1/2 ounce Ancho Reyes chile liqueur
1/2 ounce Campari
3/4 ounce fresh lime juice
1/2 ounce honey syrup (2:1 honey:water)
3 ounces Fever-Tree Sparkling Pink Grapefruit (chilled)
Pour a small amount of Tajín seasoning or a combination of three parts kosher salt to one part cayenne powder onto a small plate.
Run a lime wedge around half of the rim of a Collins glass, and carefully roll the glass in the chile-salt mixture to coat the moistened rim.
Combine all the ingredients except the grapefruit soda in a shaker filled with ice.
Briefly shake to combine, and strain into the prepared Collins glass over ice.
Top with grapefruit soda.
Garnish with a lime wedge.
Nathan’s Daiquiri
1 oz white rum
1 oz rhum agricole
3/4 lime
1/2 simple
Rye & Spice
Food & Wine
1 ounce of blanco tequila
1 ounce rye
1/2 an ounce of Ancho Reyes Verde
1/2 an ounce of sweet vermouth
2 dashes of Angostura bitters.
Stir until very well-chilled, then strain into a chilled cocktail glass. Garnish with a grapefruit twist.
Tierra del Fuego
Cocktails Away
1 oz Campari
1 oz Ancho Reyes
1/2 oz mezcal
1/2 oz tequila
6 dashes smoky and spicy bitters
Add all ingredients to a mixing glass with ice.
Stir until chilled and strain into a rocks glass with a large ice cube.
Garnish with an orange peel.
Spicy Manhattan
Diff riff
1 1/2 oz rye
1 oz sweet vermouth
1/2 oz Ancho Reyes
2 dashes of Boker’s bitters
Spicy Smoky Margarita
Diff riff
1 oz mezcal
1/2 oz Cointreau
1/4 oz Ancho Reyes
1 oz lime
scant 1/4 oz agave syrup
Hot Blooded
Diff riff
1 1/2 oz rye
1/2 oz Ancho Reyes
1/2 oz blood orange juice
1/2 oz lime
1/2 oz simple or scant of dem
Coupe
Senorita Cereza aka Ms Cherry
Diff riff
1 oz blanco tequila
1 oz Cherry Heering
1/2 oz Ancho Reyes Original
3/4 oz lime
1/2 simple or 1/4 dem
Shake. Ice filled rocks glass.
Smokin’ Hot Paloma
Diff riff
1 oz mezcal
3/4 oz Ancho Reyes
1 1/2 oz grapefruit juice
1/2 oz lime
1/4 oz agave
Shake. Strain. Top with soda or grapefruit soda.
Sombretto
Diff riff
1 1/2 oz amaretto
scant 1 oz Ancho Reyes
1 oz lemon
egg white
coupe
Concrete Slippers
Diff riff
1 1/2 oz calvados
1/2 oz Ancho Reyes
1/2 oz Cherry Heering
3/4 oz lemon
1/4 oz ginger syrup
scant 1/4 oz simple or 1 teaspoon of dem
2 dashes of ango
The Spice is Right
Liquor
1 ounce Plantation Stiggins’ Fancy pineapple rum
1 ounce Rittenhouse rye whiskey
1/2 ounce St. Elizabeth allspice dram
1/4 ounce Ancho Reyes ancho chile liqueur
1/4 ounce cinnamon simple syrup
3/4 ounce Eggnog
Shake. Rocks glass. Ice. Nutmeg
Devil’s Margarita
Liquor
1 1/2 ounces blanco tequila
1 ounce lime juice, freshly squeezed
3/4 ounce simple syrup
1/2 ounce red wine
Add the tequila, lime juice and simple syrup to a cocktail shaker with ice and shake until well-chilled.
Strain into a cocktail glass.
Float the red wine on top by slowly pouring it over the back of a bar spoon so it pools on the surface of the drink.
Garnish with a lime wheel.
Cucumber Cleanse
Liquor
2 ounces Absolut vodka
3/4 ounce fresh cucumber juice
1/2 ounce fresh lemon juice
1/4 ounce ginger syrup*
1/4 ounce honey
5 drops Crude Bitterless Marriage hibiscus lavender oak bitters
1 egg white
Add all ingredients into a shaker and dry-shake (without ice) until frothy.
Add ice and shake again until well-chilled.
Strain into a cocktail glass.
Garnish with a sprinkle of ground cayenne.
Peach Me
Liquor
2 1/2 ounces Woodford Reserve bourbon
1/2 ounce peach schnapps
3 dashes Angostura orange bitters
1 Luxardo maraschino cherry
1 orange slice
Muddle the cherry, orange slice and bitters in a mixing glass.
Add the bourbon, peach schnapps and ice and stir until well-chilled.
Strain into a rocks glass over a large ice cube.
Garnish with an orange slice.
Good for this spirit. Not amazing. Might just rather have an Old Fashioned. Mid level good.
Spiced Margarita
Liquor
2 ounces blanco tequila
3/4 ounce amaretto
1 ounce lime juice
3 wheels jalapeño
Rub half of the outside of a rocks glass with a lime wedge, dip the edge in salt to coat and set aside.
Add the jalapeño wheels into a shaker and gently muddle.
Add the tequila, amaretto, lime juice and ice and shake until well-chilled.
Strain into the prepared rocks or highball glass over fresh ice.
Damn good hot Margarita variation. Very refreshing and hot at the same time. High level great. Heather said, “shiza! Great aftertaste so refreshing but hot too. Heat her really likes it.
Scheibe
Pronounced
Or mispronounced
As I say it “shiza”
Revolver
Punch
2 ounces bourbon, preferably Bulleit
1/2 ounce coffee liqueur
2 dashes orange bitters
Combine all ingredients in a mixing glass.
Add ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a flamed orange twist.
Death Flip
Punch
1 ounce blanco tequila
1/2 ounce yellow Chartreuse
1/2 ounce Jägermeister
1 dash simple syrup
1 whole egg
Combine all ingredients in a mixing tin and shake with ice.
Strain into a sour glass.
Garnish with freshly grated nutmeg.
Chartreuse Swizzle
Punch
1 1/4 ounces green Chartreuse
1/2 ounce Velvet Falernum
1 ounce pineapple juice
3/4 ounce lime juice
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a pint or Collins glass over ice.
Garnish with a lime wheel and a pineapple spear.
Mid level great.
French Pearl
Punch
2 ounces gin
1/4 ounce pastis
3/4 ounce lime juice
3/4 ounce simple syrup
6 mint sprigs
In a shaker tin, add the lime juice, simple syrup and mint then muddle.
Add the gin, pastis and ice and shake until chilled.
Fine strain into a coupe.
Gin Basil Smash
Punch
2 ounces gin, preferably Rutte Celery Gin
1 ounce lemon juice
3/4 ounce simple syrup
Basil leaves
Muddle basil leaves in a shaker tin.
Add remaining ingredients and ice and shake until chilled.
Double strain into a rocks glass filled with ice.
Garnish with basil leaves.
Piña Verde / Greenya Colada
Punch
1 1/2 ounces Green Chartreuse
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)
1/2 ounce lime juice
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.
Bombo
Tiki
2 oz Navy style rum like O.F.T.D Plantation or something
1 barspoon cinnamon syrup
Canchanchara
Tiki
2 oz Diplomatíco Planas or aged white Cuban or Spanish style rum or aguardiente
3 to 4 lemon wedges
3 barspoons of honey
Rocks glass. Muddle lemon wedges with honey. Add rum and stir without ice or with ice.
Ti’ Punch
Tiki
2 oz rhum agricole blanc like Damoiseau 110 Proof Rhum Agricole Blanc, preferably 50 percent or above
1 lime
1 barspoon cane or simple syrup
Cut a disc of skin from the lime about the size of a silver dollar. Rocks glass. Muddle the disc with sugar then top with rhum. Stir well to mix. Traditionally with no ice.
Floridita Daiquiri
Tiki
2 oz aged white rum
3/4 oz lime
1 barspoon granulated sugar
Stir sugar and lime. Test sweetness level. Add rum and ice and shake for a long time. Fine strain. Chilled coupe.
Don’t forget the daiquiri test for potential cocktail rums
Halekulani
Tiki
1 1/2 oz overproof bourbon like Booker’s bourbon or Old Grand-dad 114 Proof
1/2 oz lemon
1/2 oz pineapple
1/2 oz orange
1/2 oz demerara syrup
1 barspoon grenadine
1 dash ango
Shake. Fine strain. Coupe.
Port au Prince
Tiki
2 oz clairin like Clairin Sajous
1/4 overproof demerara rum like Hamilton 151 Overproof Demerara Rum
3/4 oz falernum
3/4 oz lime
1/2 oz pineapple
1/4 oz grenadine
6 drops Bittermens ‘Elemakule Tiki Bitters
Shake. Strain. Collins. Crushed ice. Nutmeg. Strip of orange zest.
Shandy or Shandy Gaff
originally ale and ginger ale but beer and ginger ale
