There Cockatils

Question 1

AVIATION

Answer 1

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.

Question 2

BEE’S KNEES

Answer 2

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

Question 3

BOULEVARDIER

Answer 3

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

Question 4

BLOOD AND SAND

Answer 4

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

Question 5

CAIPIRHINA

Answer 5

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

Question 6

BRAMBLE

Answer 6

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

Question 7

CHIHUAHUA SUNSET

Answer 7

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

Question 8

CLASSIC MARTINI

Answer 8

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

Question 9

CLOVER CLUB

Answer 9

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

Question 10

CORPSE REVIVER #2

Answer 10

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

Question 11

DARK AND STORMY

Answer 11

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

Question 12

FOG CUTTER

Answer 12

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

Question 13

FRENCH 75 NO. 1

Answer 13

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)

Question 14

FRENCH 75 NO. 2

Answer 14

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

Question 15

GIMLET

Answer 15

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

Alternative: 2 ounces Vodka

Question 16

HORSE’S NECK

Answer 16

2 ounces bourbon in ice filled Collins glass.

Top off with ginger ale and garnish with spiral orange peel

Question 17

HEMINGWAY DAQUIRI

Answer 17

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

Question 18

LAST WORD

Answer 18

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

Question 19

LION’S TAIL

Answer 19

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)

Question 20

MANHATTAN

Answer 20

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)

Question 21

MAI TAI

Answer 21

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

Question 22

MARTINEZ COCKTAIL

Answer 22

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

Question 23

MEZCAL NEGRONI

AKA SPAGHETTI WESTERN

Answer 23

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

Question 24

WHISKEY SOUR

Answer 24

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

Question 25

NEGRONI

Answer 25

``` 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 ```

Question 26

OLD PAL

Answer 26

``` 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 ```

Question 27

PIMM'S CUP

Answer 27

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

Question 28

PISCO SOUR

Answer 28

``` 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. ```

Question 29

RAMOS FIZZ

Answer 29

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.

Question 30

RED HOOK

Answer 30

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

Question 31

RUM SWIZZLE

Answer 31

``` 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. ```

Question 32

SAZERAC

Answer 32

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

Question 33

SIDECAR

Answer 33

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

Question 34

SINGAPORE SLING

Answer 34

``` 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 ```

Question 35

TORONTO COCKTAIL

Answer 35

``` 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. ```

Question 36

VESPER

Answer 36

``` 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” ```

Question 37

VIEUX CARRE

Answer 37

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