2013 Winter Cocktails Flashcards
(12 cards)
0
Q
CLYDE’S MOJITO
A
5 Fresh Lime Wedges 8 Fresh Mint Leaves 2 oz Bacardi Superior Rum 1 oz Simple Syrup Splash of Club Soda *Muddle Limes and Mint in Pint glass. Add Rum and Simple Syrup fill with ice and shake. Pour into High Ball and top with Club Soda. Glass: High Ball Garnish: Lime Wedge
1
Q
MIDNIGHT MIMOSA
A
4 oz Sparkling Wine (Prosecco “Extra Dry,” Enza, Trevisio, Veneto, Italy, NV)
.75 oz Chambord
1 oz Pineapple juice
Splash Roses Lime Juice
*Combine ingredients into Champagne Flute.
Glass: Champagne Flute
Garnish: Cherry
2
Q
TITO’S COSMOPOLITAN
A
2 oz Tito’s Handmade Vodka 1 oz Combier Liqueur D’ Orange 2 oz Cranberry Juice *Mix ingredient into cocktail shaker with ice, shake well and strain into Bird Bath. Glass: Bird Bath Garnish: Lemon Twist
3
Q
NEW FASHIONED ROCKS
A
2 oz Bulleit Rye .5 oz Graham’s 20 Year Tawny Port Fees Blood Orange Bitters Splash Simple Syrup Soda Water Orange Slice Cherry Sugar Packet *In Rocks glass add orange slice, cherry, sugar, splash simple syrup and muddle. Add ice, Rye, Port and splash of Club Soda. Glass: Rocks Glass Garnish: Orange Slice and Cherry
4
Q
GRAVITY MARTINI
A
.75 oz Pinnacle Whipped Cream Vodka .75 oz Van Gogh Dutch Caramel Vodka .75 oz Licor 43 2 oz Guinness Stout 1 oz Simple Syrup *Pour Guinness into Bird Bath. In shaker tin add ice, both Vodka, Licor 43 and Simple Syrup. Shake vigorously and strain into Bird Bath. Glass: Bird Bath Garnish: None
5
Q
GINGER SNAP
A
.75 oz Domaine de Canton Ginger Liqueur 2 oz Captain Morgan Original Spiced Rum Ginger Ale Ginger Snap Cookies, Crushed *Fill Pint Glass with ice, Domaine de Canton and Captain Morgan, shake well. Rub rim of High Ball with lemon wedge and dip into crushed Ginger Snap cookies. Pour drink into High Ball glass, top with Ginger Ale. Glass: High Ball Garnish: Crushed Ginger Snap Cookies
6
Q
PEAR SIDECAR
A
.5 oz Brandy (rail) 1 oz Absolut Pear Vodka .75 oz Combier Liqueur D’ Orange 1.5 oz Sour Mix Juice of 1 Lemon Wedge Sugar *Mix ingredients into cocktail shaker with ice, shake well and strain into Bird Bath with sugared rim. Glass: Bird Bath Garnish: Sugared Rim
7
Q
POINSETTIA MARTINI
A
2 oz Stoli Razz Vodka 1 oz St Germaine Elderflower Liqueur 1 oz Sprite 1 oz Sour Mix *Mix ingredients into cocktail shaker with ice, shake well and strain into Bird Bath. Glass: Bird Bath Garnish: Lemon Twist
8
Q
FRESHKA
A
1.5 oz Tito’s Handmade Vodka 1 oz Grapefruit Simple Syrup 2 Dash Fee’s Grapefruit Bitters 2 Pink Grapefruit Quarters (cut grapefruit in half, then into four pieces) Club Soda *Muddle 2 Grapefruit quarters in Pint glass, add Grapefruit Bitters, Tito’s Vodka, Grapefruit Simple Syrup and ice. Shake well and top with Club Soda Glass: Pint Glass Garnish: Grapefruit Twist
9
Q
THE COUNTRY APPLE
A
1.5 oz Basil Hayden’s Kentucky Straight Bourbon Whiskey
2 oz Cloudy Apple Cider, Chilled
Ginger Beer
*Fill Pint glass with ice, add Basil Hayden’s and Apple Cider, shake well and pour into High Ball glass.
Top with Ginger Beer.
Glass: High Ball
Garnish: None
10
Q
STAYCATION
A
1.5 oz Cedilla Açai Liqueur 1 oz Cachaça 51 Sugar Cane Liquor .5 oz Rosemary Simple Syrup 8 Cranberries Club Soda *In Rocks glass add Cranberries, Rosemary Simple Syrup and muddle. Add ice, Cachaça, Cedilla and shake well. Top with splash of Club Soda Glass: Rocks Garnish: Rosemary Sprig
11
Q
COCONUT CAKE MARTINI
A
1.5 oz Three Olives Cake Vodka 1 oz Malibu Caribbean Spiced Rum .5 oz Bacardi Oakheart Spiced Rum 1 oz Simple Syrup 1.5 oz Pineapple Juice Whipped Cream Coconut Flakes *Mix Vodka, Spiced Rums, Simple Syrup and Pineapple Juice into cocktail shaker with ice, shake well. Place dollop of whipped cream in center of Bird Bath and half teaspoon of coconut flakes. Strain shaker tin into Bird Bath and sprinkle with a few coconut flakes (whipped cream will rise to surface). Glass: Bird Bath Garnish: Whipped Cream and Coconut Flakes
