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Collected Drink Recipes > There Cockatils > Flashcards

There Cockatils Flashcards

There Bar Atlanta, GA

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1
Q

AVIATION

A

2 ounces gin
1 ounce lemon juice
1 ounce Luxardo maraschino liqueur.

Shake ingredients and strain into chilled coupe – with ‘sink’ of crème de Violette.

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2
Q

BEE’S KNEES

A 
2 ounces gin
¾ ounce lemon
¾ ounce honey.  
Shake and strain into coupe/cocktail glass.  
Garnish with twist
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3
Q

BOULEVARDIER

A 
1 ounce bourbon
1 ounce Campari
1 ounce sweet vermouth.  
Build in rocks glass with lump of ice.  
Garnish with orange wheel/twist.

Can also be served up in chilled coupe with orange peel

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4
Q

BLOOD AND SAND

A 
¾ ounce blended Scotch whiskey
¾ ounce cherry Heering
¾ ounce sweet vermouth
¾ ounce OJ.  
Shake and strain into chilled coupe.  Garnish?
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5
Q

CAIPIRHINA

A

2 ounces Cachaça
½ ounce lime juice
1 ounce simple.
Shake and strain into Old Fashion/Rocks glass with Garnish with lime

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6
Q

BRAMBLE

A 
2 ounces gin
¾ ounce crème de mure
¾ ounce lime juice
¾ ounce simple.  
Shake and strain into ice-filled highball.  
Garnish with bramble stick
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7
Q

CHIHUAHUA SUNSET

A 
2 oz. Sotol
1 oz. fresh lemon
1 oz. simple. 
Shake vigorously and strain into Old Fashioned/Rocks glass over ice. 
Add float of Aperol. 
Garnish with Luxardo cherry
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8
Q

CLASSIC MARTINI

A 
2 ounces dry gin
1 ounce dry vermouth
dash orange bitters.  
Stir and strain into chilled coupe.  
Garnish with expressed lemon twist
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9
Q

CLOVER CLUB

A 
2 ounces gin
¾ ounce Framboise/Raspberry liqueur
¾ ounce lemon
¾ ounce simple
1 egg white.  
Dry shake, then shake with ice.  
Strain into chilled coupe.  
Garnish with raspberry on a spear
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10
Q

CORPSE REVIVER #2

A 
¾ ounce dry gin
¾ ounce Lillet Blanc
¾ ounce Cointreau
¾ ounce lemon juice.  
Shake and strain into absinthe/Herbsaint rinsed chilled coupe
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11
Q

DARK AND STORMY

A

Pour ginger beer into ice-filled Collins (3/4 filled).
Top with 2 ounces dark rum (Gosling’s).
Garnish with lime wedge

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12
Q

FOG CUTTER

A 
1 ½ ounce white rum 
½ ounce gin
½ ounce brandy
2 ounce Lemon
1 ounce OJ
½ ounce Orgeat
½ ounce Sherry (sweet). 
Shake rum, gin, brandy, juice and orgeat and strain into ice-filled Collins.  
Garnish with sherry float
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13
Q

FRENCH 75 NO. 1

A

1 ½ ounce gin
½ ounce simple
1 ounce Lemon.
Shake ingredients and strain into chilled coupe/cocktail. Top with Prosecco (can be served on the rocks in ice-filled Collins)

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14
Q

FRENCH 75 NO. 2

A

1 ½ ounce Cognac
½ ounce simple
1 ounce lemon.
Shake and strain into chilled coupe/cocktail.
Top with Champagne or other sparkling wine

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15
Q

GIMLET

A

2 ounces gin
1 ounce lime juice.
Shake and strain into chilled coupe.
Garnish with lime peel.

Alternative: 2 ounces Vodka

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16
Q

HORSE’S NECK

A

2 ounces bourbon in ice filled Collins glass.

Top off with ginger ale and garnish with spiral orange peel

17
Q

HEMINGWAY DAQUIRI

A 
2 ounces white rum
½ ounce Maraschino
1 ounce grapefruit
½ ounce lime.  
Shake and strain into chilled coupe.  
Garnish with lime wedge/wheel
18
Q

LAST WORD

A 
¾ ounce dry gin
¾ Green Chartreuse
¾ ounce Maraschino liqueur
¾ ounce lime juice.  
Shake and strain into chilled coupe
19
Q

LION’S TAIL

A 
2 ounces bourbon
½ ounce allspice dram
¾ ounce lime juice
¾ simple
dash of Angostura bitters.  
Shake and strain into coup or Old Fashioned (lump or rocks)
20
Q

MANHATTAN

A

2 ounces rye
1 ounce sweet vermouth
two dashes Angostura (or orange) bitters.
Stir and strain into chilled coup or rocks/OF glass (lump or rocks) .
Garnish with Luxardo (or orange twist)

21
Q

MAI TAI

A 
1 oz. Light Rum
1 oz. Dark Rum
1/2 oz. orange curacao
¼  oz. orgeat
½  ounce lime juice and 
¼  ounce simple. 
Shake vigorously and strain into Double Old Fashioned/Highball glass. 
Top with (crushed) ice. 
Garnish with sprig of mint and Luxardo cherry or cherry and pineapple chunk on spear. 
Pineapple leaf if available
22
Q

MARTINEZ COCKTAIL

A 
2 ounces Old Tom gin
1 ounce sweet vermouth
¼ ounce Luxardo Maraschino liqueur, dash (Angostura or Peychaud’s) bitters.  
Stir and strain into chilled coup.  
Garnish with lemon twist
23
Q

MEZCAL NEGRONI

AKA SPAGHETTI WESTERN

A 
1 ounce mescal
1 ounce Campari
1 ounce sweet vermouth.
Build in rocks glass with lump.  
Garnish with orange wheel
24
Q

WHISKEY SOUR

A 
2 ounces bourbon, 
egg whites one egg
¾ ounce lemon
¾ ounce simple.  
Dry shake/shake with ice and strain into chilled coupe or sour glass.  
Garnish with Angostura bitters
25
Q

NEGRONI

A 
1 ounce dry gin
1 ounce Campari
1 ounce sweet vermouth.  
Build in rocks glass with lump of ice.  
Garnish with orange wheel/twist.  
Can also be served up in chilled coupe with orange peel
26
Q

OLD PAL

A 
1 ounce rye
1 ounce Campari
1 ounce dry vermouth.  
Build in rocks glass with lump of ice.  
Garnish with orange wheel/twist.  
Can also be served up in chilled coupe with lemon peel, Luxardo, or both on a spear
27
Q

PIMM’S CUP

A

2 ounces Pimm’s
¾ ounce lemon
ginger ale.
Build in ice-filled Collins lined with spiral cucumber ribbon

28
Q

PISCO SOUR

A 
2 ounces Pisco
¾ ounce lemon juice
¾ ounce simple, egg white.  
Dry shake/Shake with ice.  
Strain into chilled coupe.  
Garnish with Angostura drops on foam.
29
Q

RAMOS FIZZ

A

2 ounces gin
½ ounce lime
½ ounce lemon
1 egg white
¾ ounce heavy cream
½ ounce simple
2 dashes orange flower water.
Shake it, shake it. Shake it like a Polaroid…
Strain into a chilled Collins glass filled ¼ with soda water and ‘sit’ in cooler.
Add soda (rinse residue in shaker) to raise head above glass rim. Serve with 2 straws.

30
Q

RED HOOK

A 
2 ounces rye
½ sweet vermouth
½ ounce Luxardo maraschino
stir and strain into chilled coupe.  
Garnish with cherry.
31
Q

RUM SWIZZLE

A 
2 ounce dark rum
¾ ounce lime
¾ ounce simple
dash Falernum.  
Build in ice-filled Collins.  
Swizzle and garnish with 3 dashes of Angostura bitters.
32
Q

SAZERAC

A

2 ounces rye
¼ ounce simple (or muddled sugar cube with splash of water)
4 dashes Peychaud’s bitters
Rinse ice-filled rocks glass with Absinthe/Herbsaint. Muddle sugar cube, water, and bitters in mixing glass.
Fill glass with ice and add rye.
Stir and strain into chilled, rocks glass – after disposing ice. Express lemon twist. Discard lemon

33
Q

SIDECAR

A 
2 ounces Cognac
1 ounce Cointreau/Curacao
1 ounce lemon juice. 
 Shake and strain into chilled coup.  
Garnish with lemon peel.
34
Q

SINGAPORE SLING

A 
2 ounces gin
½ ounce Cointreau
¼ ounce Benedictine
¾ ounce pineapple, ½ ounce lime
1 dash grenadine
1 dash Angostura bitters.  
Shake and strain into ice-filled Collins.  
Garnish with float of Cherry Heering and/or pineapple spear and cherry
35
Q

TORONTO COCKTAIL

A 
2 ounce rye
dash simple
¼ ounce Fernet
dash of Angostura bitters
dash of orange zest/bitters.  
Stir and strain into cocktail glass. 
Garnish with orange slice/peel.  
Can be served on the rocks.
36
Q

VESPER

A 
1 ½ ounces Dry Gin
½ ounce vodka (preferably grain
¼ ounce Lillet Blanc. 
Shake (“very well”) and strain into chilled coup. 
Garnish with “large thin slice of lemon”
37
Q

VIEUX CARRE

A 
¾ ounce rye, ¾ ounce sweet vermouth
¾ ounce Benedictine
¾ ounce Cognac
dash Angostura bitters
dash Peychaud’s bitters.  Garnish with expressed  orange

Collected Drink Recipes (2 decks)

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