40 Cocktails

Question 1

Aperol Spritz

Aperol Spritz

3oz Chilled Prosecco

2oz Aperol

1oz Chilled Sparkling Water

Garnish: Orange Twist or ½ Orange Slice

Combine in large wine glass, add 2-3 ice cubes, stir briefly and garnish with a half orange wheel or orange slice.

Answer 1

The Sprtiz is a mixture of white wine and soda water and traces it’s origins to the Austro-Hungarian empire (early 19th century.) By the mid 20th Century the recipe had drifted in NE Italy, with each city adding splashes of the local aperitivo. In the late 20th century the popularity of prosecco saw it incorporated, leading to the modern Spritz. Aperol solidfied it’s place in the early 2000s with the heavy promotion of the light, pleasant apertivo.

Question 2

Bamboo

Bamboo

1. 5oz Amontillado Sherry
2. 5oz French Dry Vermouth

2 Dashes Orange Bitters (Optional 1 Dash Ango)

Garnish: Orange or Lemon Twist

Stir well with cracked ice, strain into chilled cocktail glass and twist the orange or lemon peel over top.

Answer 2

The Bamboo Cocktail, first recorded in 1886, is credited to West-Coast bartender Louis Eppinger, SF & Portland barkeep, and then in 1890 sailed to Japan to manage the Grand Hotel in Yokohama. It is practically identical to the Adonis, created by Joe McKone of the Hoffman House bar in NY, first recorded in 1885. Originally, both were made with sherry and sweet vermouth, in varying proportions. Now, we tend to call the dry vermouth version a Bamboo and the sweet vermouth one, the Adonis.

Question 3

Blood and Sand

Blood & Sand
.75oz Blended Scotch (Or Unpeated/Unsherried Single Malt)

.75oz Cherry Herring

.75oz Italian Sweet Vermouth

.75 Orange Juice

Shake & Strain into a Cocktail Glass, Garnish with an Orange Peel.

Answer 3

This first appears in London in the Savoy Cocktail Book in 1930. It is named for either the 1922 Rudolph Valentino movie of the same name or after the 1919 Vincent Ibanez novel it was based on. Not a favorite of everyone, it is mildly rich and balanced.

Question 4

Bloody Mary

Bloody Mary

1.5oz Vodka

4oz Tomato Juice

.25oz Lemon Juice

2 Dashes Worchestshire Sauce

4 Dashes Tabasco Sauce

Pinches of Salt & Pepper

Combine all ingredients in a mixing glass and roll back and forth to mix. Strain into an iced goblet. Garnish with a lemon wedge on a side plate.

Answer 4

In the early 1900s it became fashionable for the sporting set who frequented saloons, racetracks and stagedoors to treat the inevitable hangovers that resulted with the juice from a can of stewed tomatoes; It wasn’t until the 1920s that strained tomato juice was used and by the end of the decade alcohol is added for a more effective gloom raiser. George Jessel, NY man about town had a creditable claim to the receipe. About the same time, a “Tomato Juice Cocktail,” with lemon, Tabasco and Worchestershire achieved popularity as a non-alcoholic substitute to the Martini, Manhattan, ex cetera. After Prohibition ends, Jessel and Fernand ‘Pete’ Petiot, an almunus of Harry;s American Bar in Paris, then bartender at the St Regis in NY champion the drink, and by the end of the 1930s the drink has caught on with the city’s cafe society. Heavy promotion by Smirnoff in the postwar period turned success to sensation.

Question 5

Brandy Crusta

Brandy Crusta

2oz Cognac or Armagnac, preferably VSOP or better

1 tsp Maraschino Liqueur or Imported Orange Curacao

.5 tsp Rich (Demerara) Simple Syrup

1 tsp Lemon Juice

Combine all in a mixing glass with cracked ice, stir well and strain into a small, tight-sided cocktail glass.

Answer 5

The Crusta has been long attributed to Joseph Santini (c. 1818-1874), an Italian immigrant who, after his stint as the head bartender at the New Orleans’ famous St. Louis Hotel, became one of that city’s most respected saloonkeepers. His Jewel of the South on Grenier St. was an iconic American drinking establishment from 1855 to his retirement 13 years later. The drink first appears in Jerry Thomas’s 1862 How to Mix Drinks.

Question 6

Caipirinha

Caipirinha

2oz Unaged Cachaca

1.5 barspoons of sugar or .75oz Simple Syrup

1/2 Lime, Quartered

International Method: Place lime pieces at the bottom of a mixing glass, add sugar or syrup and muddle. Chill a rocks glass with cracked ice, add cachaca to the mixing glass and toss the ice into the glass and shake well. Dirty Dump into the chilled rocks glass and serve.

Brazilian Method: Place lime pieces & sugar in rocks glass and muddle. Fill with cracked ice, and cachaca and stir well.

Answer 6

The National Drink of Brazil began it’s rise to prominence in Sao Paolo in the 1930s. The old “pinga com limao” or cachaca with lime and sugar began to include ice, becoming known at the ‘Batida Paulista,’ or Sao Paulo Shake. Eventually, the combination would spread around the country under the nickname ‘caipirinha,’ or backwoodsman. In the 1960s, cosmopolital Brazilians swapped in vodka to make the Caipiroska or White Rum, Caipirissima.

Question 7

Champagne Cocktail

Champagne Cocktail

4-5oz Chilled Brut Champagne

1 Small Sugar Cube

Angostura Bitters

Garnish: Lemon Twist (Optional)

Place the sugar cube in the bottom of a champagne flute. Add 2-3 dashes of Angostura Bitters. Fill glass with Champagne. Garnish with a lemon twist.

Answer 7

This classic recipe can be traced back to the 1850s and it is among the few cocktails variations included in Jerry Thomas’ 1862 How to Mix Drinks. A float of cognac can be added to make it a stronger drink.

Question 8

Clover Club

Clover Club

2oz London Dry Gin or

1oz London Dry Gin & 1 oz Dry Vermouth

.5oz Lemon Juice

2 tsps raspberry syrup

.5oz Raw Egg White

Combine ingredients in shaker. Add ice, shake well and strain into a chilled cocktail glass.

Answer 8

This signature drink of a group of boozy Philadelphia journalists is one of the original egg white drinks. Between 1901, when it first appeared in print, and Prohibition, it was one of the most popular drinks in America. In 1909, Chicago bar manager Paul E. Lowe swaps out half the gin for dry vermouth, resulting in a smoother, more aromatic result.

Question 9

Collins

Collins

2oz Gin (Tom), Genever (John) or Vodka

.75oz Simple Syrup

.75oz Lemon Juice

Chilled Sparking Water

Garnish: Cherry & Orange Slice

Shake spirits, sugar & lemon juice with ice & strain into an iced Collins glass and fill with sparkling water. Finish with an Orange Slice & a Cherry.

Answer 9

The Collins goes back to London in the early 19th century, where The Garrick Club & Limmer’s Hotel began serving a Gin Punch that was stretched out with iced soda water, following the lead of Stephen Price, a New Yorker who ran the Garrick Club. It takes it’s name from John Collins, the head waiter at Limmer’s. Eventually the John Collins came to be made with American Whiskey and the gin version came to be known as a Tom Collins after Old Tom gin and a circulating practical joke in the 1870s.

Question 10

Cosmopolitan

Cosmopolitan

1.5oz Citrus Vodka

.75oz Cointreau

.25-.5oz Lime Juice, to taste

.5-1oz Cranberry Juice Cocktail, to taste

Garnish: Orange Peel, Flamed

Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with an orange peel, preferably flamed.

Answer 10

“The modern classic has conquered the world; I was given credit for inventing the Cosmo by New York Magazine. I was not the inventor but I standardized the recipe and printed it on my cocktail menu at the Rainbow Room, where Madonna was spotted drinking one. That was all the rest of the world needed. The actual inventor is Cheryl Cook from South Beach in Miami, who recently surfaced to claim her invention.” - Dale DeGroff

Question 11

Daiquiri

Daiquiri​

2oz Rich Flavored White Rum

.5oz Lime Juice

.5oz Simple Syrup

Shake all ingredients and strain into a small cocktail glass.

Answer 11

This Cuban Classic derives its name from the town of the same name, near which a group of 7 American mining employees, led by Jenning Cox, had their compund. On the rare occasion they could get ice, they would mix lime, sugar and local Bacardi rum with it. In 1898, when America invaded Cuba, they landed at Daiquiri. Before long the officers began socializing with the miners, picking up the drink, and then introducing bartenders in Santiago and Havana to it. Within a decade Bacardi was in America and so was the Daiquiri.

Question 12

El Presidente

El Presidente

1. 5oz Rich White Rum
2. 5oz Dolin Vermouth Blanc

1 Barspoon Orange Curacao or Grand Marnier

.5 Barspoon Grenadine

Garnish: Orange Peel (discard), Maraschino Cherry

Stir well with cracked ice, strain into a chilled cocktail glass and twist orange over the top, garnish with the cherry if desired.

Answer 12

This supremely elegant Cuban creation of the 1910s was particularly popular with the Cubans themselves and may have even been invented by a young Constante Ribalaiuga, the king of Cuban bartenders. It is imperative to use a semi-sweet white vermouth, not a dry one. It also works well with 2oz of rum and 1oz of vermouth.

Question 13

French 75

French 75

1.5oz London Dry Gin

.5oz Lemon Juice

.5oz Simple Syrup

4-5oz Chilled Brut Champagne

Shake gin, lemon juice, and simple syrup well with ice. Strain into a highball glass full of cracked ice. Top off with champagne and stir once or twice.

Answer 13

As far as can be determined the drink is named for the quick firing French field gun during World War I, the 75mm Modele 1897, also used by the US Army, but is an American drink. It is first seen in print in America in 1927. Another version of this drink calls for cognac instead of gin, best made by Chris Hannah, previously of Arnaud’s French 75 Bar in New Orleans. 1.25oz VSOP Cognac, .25oz Lemon Juice, .25oz Simple Syrup, Shaken and strained into a chilled champagne flute and topped with 2.5oz chilled champagne.

Question 14

Gin Fizz

Gin Fizz

1.5oz London Dry, Plymouth, or Old Tom Gin

.75oz Lemon Juice

.75oz Simple Syrup

Chilled Sparkling Water

Shake and strain into a small, chilled highball glass and fill with sparkling water. No Garnish.

Answer 14

The hot drink of the late 1870s and early 1880s, the Gin Fizz, which first appears in the 1876 second edition of Jerry Thomas’ book is simple, refreshing and endlessly adaptable. A proper fizz is never served wtih ice in the glass. The difference between the Fizz and Collins is the glass size, garnish and ice. A silver fizz adds an egg white.

Question 15

Gin Rickey

Gin Rickey

1.5oz Old Tom, Plymouth or London Dry Gin

1/2 Lime

Chilled Sparkling Water

Squeeze lime half into small, ice-filled highball glass. Add gin, drop in lime shell and top with sparkling water.

Answer 15

This is the official cocktail of Washington DC. It was invented in the late 1880s at Shoomaker’s saloon for Joe Rickey, a powerful Missouri-born lobbyist and gambler who had briefly owned the bar after Shoomaker’s death in 1883. One hot day he asked George Williamson, the head bartender, to splash a little lemon juice into his rye and soda, and please, no sugar. Before long, everybody was drinking them, but with lime and Old Tom instead.

Question 16

Hot Toddy

Hot Toddy

2oz Single Malt Scotch, Irish Whiskey, Cognac or Oude Genever

1 Barspoon of Raw Sugar

1 Strip Lemon Peel

Boiling Water

Heat a heavy, earthenware mug by rinsing it with boiling water, which is later discarded. Quickly add the sugar and lemon peel and pour in 1 oz of boiling water. Stir briefly, add the spirit and top off with another 1oz of boiling water.

Answer 16

Before central heating, there was the Toddy, it dates back to the 18th century. In Scotland and Ireland it was universal. In England, common. In America, seasonal.

Question 17

Irish Coffee

Irish Coffee

1.5oz Irish Whiskey

.5-1oz Brown Sugar Syrup, to taste

4oz Hot Coffee

2oz Whipped Cream

Combine Whiskey, coffee, syrup in an Irish Coffee glass. Spoon 1 in of cream on top.

Answer 17

Created in June 1944 by Joe Sheridan, chef at the restaurant at the Irish seaplane port at Foynes, in the river Shannon, to celebrate the announcement that all future passenger flights from the US to Europe would be routed through a new airport to be built just across the river Foynes. After a 1951 visit to Ireland, Stanton Delaplane (SF newspaper columnist) was served a ‘Gaelic Coffee’ at Shannon Airport he got the owner of the Buena Vista Cafe to reverse engineer the drink. By 1962, the Buena Vista was moving through 1000 cases of Irish Whiskey a month.

Question 18

Jack Rose

Jack Rose

2oz Bonded Apple Brandy

.5oz Lime Juice

.25oz Grenadine

1 Barspoon Rich Simple Syrup

Optional: .5oz Chilled Sparkling Water

Shake everything together except the sparkling water with ice, strain into a chilled cocktail glass and if desired, top with sparkling water.

Answer 18

Old Frank Haas worked at Fred Eberlin’s popular bar, around the corner from the NY Stock Exchange, for at least 40 years. Haas’ version goes back until at least 1899 and was named after the flower, the Jacqueminot Rose. The original was a bit more elaborate with Applejack, Lemon, Lime, Orange Raspberry Syrup & Sparkling Water. In the 1910s the simplified version caught on with the public appeared in cocktail books.

Question 19

Jungle Bird

Jungle Bird

1.5oz Aged, Flavorful Jamacian Rum

.75oz Campari

.5oz Lime Juice

.5oz Simple Syrup

4oz Fresh Pineapple or 1.5oz Canned Pineapple

Garnish: Pineapple Leaves/Wedge

Shake well and strain into an ice filled double Old Fashioned Glass. Common Garnish today is a couple of pineapple leaves and a pineapple wedge. Traditionally, the garnish was a maraschino cherry, orange & lime slices and an orchid served in a ceramic bird container.

Answer 19

The signature drink of the Aviary Bar at the Kuala Lumpur Hilton back in the 1970s and 80s, the bar had actual live jungle birds flying around. This neo-Tiki drink was mined by Jeff ‘Beachbum’ Berry from John J. Poister’s 1989 wad-o-drinks book, The New American Bartender’s Guide. It was adopted by a global audience in the early 2010s.

Question 20

Last Word

Last Word

.75oz London Dry Gin

.75oz Maraschino Liqueur

.75oz Green Chartreuse

.75oz Lime Juice

Shake well with ice. Strain into a chilled cocktail glass.

Answer 20

The Last Word is attributed to Brooklyn Vaudevillian Frank Fogarty, who taught it to the sporty gents at the Detroit Athletic Club after a 1916 appearance in that city, of course, they may have taught it to him. In any case, when the club contributed the recipe to Ted Saucier’s 1951 cocktail compendium, Bottoms Up, it attached his name to it.

Question 21

Mai Tai

Mai Tai

2.25oz Aged Rum

.5oz Orange Curacao

.25oz Orgeat

1 Barspoon Rich Simple Syrup

1oz Lime Juice

Garnish: Sqeezed out 1/2 Lime, Mint Sprig, Sonya Orchid

Shake well with ice and strain into a large Old Fashioned glass filled with crushed ice.

Answer 21

This was invested by Victor “Trader Vic” Bergeron, in 1944 at his famous bar in Emoryville, California, just across the bay from San Francisco. It first appears in print, however, in 1954, when visitors to Hawaii began commenting on a new drink they found there. Bergeron, as it turns out, was hired by the Matson Navigation Company to revamp their drink list the year prior, which specialized in shipping vacationers from California to Hawaii and putting them up in hotels. He gave the Mai Tai to the popular Surf Room at the Royal Hawaiian Hotel in Waikiki and before long the Matson Line was serving it on its ships and other hotels and bars in Waikiki were copying it the best they could. By the 1960s it had become the standard bearer for tropical and Tiki drinks in general.

Question 22

Manhattan

Manhattan

2oz Straight Rye or Bourbon Whiskey

1oz Italian Sweet Vermouth

2 Dashes Angostura Bitters

Garnish: Cherry or Citrus Peel, Lemon for Rye or Orange for Bourbon

Combine all ingredients in a mixing glass, add cracked ice and stir well. Strain into a chilled cocktail glass.

Answer 22

The Myth: It was invented for a banquet hosted in 1874 by Jennie Jerome at NY’s Manhattan Club for Samuel Tilden’s election as governor. However, Tilden was elected November 3rd, and Jerome gave birth to Winston Churchill on the 30th in England and hadn’t been anywhere near NYC.

The Official History does claim the cocktail was created at the Manhattan Club, where it was made 1/2 vermouth, 1/2 whiskey with a dash of orange bitters. It is a hybrid of the old Whiskey Cocktail and the new Vermouth Cocktail (1868) and was first mentioned in print in 1882, as a popular drink in NYC. By 1885, it was nationwide and has stayed that way.

Question 23

Manhattan Variations

Manhattan Variations

Dry Manhattan

Rob Roy

Emerald

Answer 23

Dry Manhattan

Dry Vermouth in place of Sweet + Lemon Peel

Rob Roy

Rich Blended Scotch as the Base, Orange or Peychaud’s Bitters + Orange Twist

Emerald

Full-Flavored Irish Whiskey as the Base, Orange or Peychaud’s Bitters + Orange Twist

Question 24

Classic Margarita

Classic Margarita

1.5oz Silver or Reposado Tequila

.75oz Cointreau

.5oz-.75oz Lime Juice

Garnish: Coarse Salt, Lime Wedge

Combien Ingredients in a mixing glass with ice. Shake well and strain into a chilled salted cocktail glass. When salting the rim, frost the edge of the glass with rubbing with a lime wedge and then rolling in a saucer of coarse salt.

Answer 24

A cross between a Daisy (Margarita is the Spanish word for Daisy) and the Sidecar, the Margarita first appears in print as a Margartia in 1953. There are plenty of indicators the recipe was already floating arounf CA, TX & Tijuana for quite some time. It didn’t catch on nationwide until the 1960s.

Question 25

# Tommy's Margarita **_Tommy's Margarita_** 2oz Silver or Reposado Tequila 1oz Lime Juice 1oz Agave Syrup Garnish: Salt, Lime Wedge Combine all ingredients together, strain into salt-rimmed, ice-filled rocks glass and garnish with a lime wedge.

Answer 25

The most popular variation on the margarita. Julio Bermejo's Tommy's Margarita, named after his family's restaurant in San Francisco, in the 1990s, a modern classic.

Question 26

# Martini **_Original & Dry Martini_** 1. 5oz London Dry or Old Tom Gin 1. 5oz Italian Sweet Vermouth or French Dry Vermouth (for a Dry Martini) 2 Dashes Orange Bitters Garnish:Lemon or Orange Twist **_Extra Dry Martini & Vodka Martini_** 3oz London Dry Gin or Vodka .25oz French Dry Vermouth Garnish: Small Pitted Olive, No Pimento Stir well with cracked ice, strain into chilled cocktail glass.

Answer 26

The first mention of gin & vermouth in print is in an 1883 newspaper article, where there is some confusion between it and it's close cousin, the Manhattan. Before long, things got straightened out and it had its own name, the Turf Club, or Martinez, or Martina, or Martigny. By the late 1880s, people settled on the Martini, possibly from the brand of Italian vermouth - at the time Martini & Rossi practically owned the US market. The mid 1890s saw a trend toward drier drinks and dry French vermouth took the place of the sweet Italian version. The Dry Martini stayed stable until Prohibition, where drinkers dispensed with the orange bitters and much of the vermouth. After WWII the drink got even leaner, and many replaced gin with vodka.

Question 27

# Mint Julep **_Mint Julep_** 2.5oz Straight Bourbon, Rye Whiskey, VSOP Cognac, Armangnac, or Oude Genever .5oz Simple Syrup 3-5 Tender, Young Sprigs of Mint Garnish: Mint Sprigs (3-4) Put the simple syrup in the bottom of a highball glass. Add 5-6 mint leaves (from the bottom of the sprig) and press lightly with a muddler. Add 1/2 the spirit and fill with crushed or finely cracked ice. Swirl with a barspoon until outside of the glass frosts. Add more crushed ice and remaining spirit. Stir again to frost.

Answer 27

The Great American Classic, first recorded in Virginia in 1770. Before the American Civil War, the spirit of choice for a Mint Julep was not whiskey, but French Cognac, often with a little Jamacian rum floated on top. After the Civil War it became almost exclusively a whiskey drink.

Question 28

# Mojito **_Mojito_** 1.5 oz White Rum .5 oz Lime Juice .5 oz Simple Syrup or 1 heaping barspoon sugar 1 Mint Sprig and 4-5 Mint Leaves Chilled Sparkling Water * International Method:* Muddle the leaves gently with the simple syrup and the lime juice in the bottom of a cocktail shaker. Add rum & ice. Shake very gently, strain into ice filled highball glass, top off with no more than 2 oz sparkling water. Stir briefly, add a straw and garnish with a generous sprig of mint. * The Cuban Method:* In a small highball glass, stir the sugar and the lime juice together. Add the mint leaves and press gently with the muddler and add the rum. Fill the glass with freshly cracked ice and top with no more than 2 oz of sparkling water. Stir briefly, add a straw and garnish with a generous sprig of mint.

Answer 28

This Cuban creation from the early years of the 20th century became one of the first breakout drinks of the 21st. The Mojito makes it to print in Juan Lasa's 1929 Libro de Cocktail, which lists it under the name "Mojo de Ron." Before long it's all over as the Mojito. There is testimony of Erasmo Beito Lima, Club de Cantineros member and bartender since 1954 and high muckety-muck in the Cuban tourist industry, that the Mojito was invented around 1910, by an unknown bartender at a fancy private beach club at La Concha.

Question 29

# Negroni **_Negroni_** 1 oz Campari 1 oz Italian Sweet Vermouth 1 oz London Dry Gin Chilled Sparkling Water (optional) Half Orange Wheel or Large Orange Twist Combine all ingredients in an Old Fashioned glass; add ice & stir. Garnish with a half of an orange wheel or a large swatch of orange peel. The Count liked his topped with an oz or two of soda water and it is still generally made that way in Italy.

Answer 29

The history of the Negroni begins with the Vermouth Cocktail, which saw Americans stir bitters and ice into Vermouth. When Italians caught word they substituted their own bitter apertivi and digestivi for the American cocktail bitters. Although with no set formula, by 1900 the drink was all over Italy and soon the world. Camillo Negroni, a Florentine Count that had returned to Florence from America in the 1910s, had the head bartender at Bar Casoni, Fosco Scarselli, pour some gin into his Americano. Mixing gin, bitters and vermouth was hardly Revolutionary, the same combination with gin or other liquor was popping up in Paris during the 1920s under various names, whether or not it was inspired by Negroni's drink or developed independently. The Negroni didn't catch on internationally until the early postwar years after Americans brought it home.

Question 30

# Negroni Varitations **_Negroni Variations_** Boulevardier Old Pal

Answer 30

**Boulevardier** Invented in the 1920s by American Ex Pat Erskine Gwynne and was named for the magazine he was running at the time, this replaces Gin with Bourbon. **Old Pal** This Parisian varitation from the 1920s replaces the gin with Rye.

Question 31

# Old Fashioned 19th Century Version **_Old Fashioned_** *19th Century Version* 2 oz Straight Bourbon or Rye Whiskey 3 Dashes Angostura Bitters 1 Barspoon Sugar or 1 Small Sugar Cube 1 Lemon Peel Splash Water or Soda Muddle the sugar and the Angostura bitters in the splash of soda until the sugar is dissolved, forming a syrup in the bottom of the glass. Add the whiskey and the ice, and stir. Garnish with a fresh twist of lemon peel.

Answer 31

With the rise of the Manhattan and the Martini, the original "Cock-Tail" had begun to be endangered in American bars. Some drinkers, faced with bartenders' unbridled creativity, put their feet down and started to order their cocktails "the old fashioned way." Before long, this preference had hardened into a recipe; a procedure.

Question 32

# Old Fashioned 20th Century **_Old Fashioned_** *20th Century Version* 2 oz straight Bourbon Whiskey 3 Dashes Angostura Bitters 1 Barspoon Sugar or 1 Small Sugarcube 2 Orange Slices 2 Maraschino Cherries Splash Water or Soda Muddle in the bottom of an Old Fashioned glass the sugar, Angostura, one orange, one cherry and a splash of soda. Remove the orange rind and add Bourbon and ice. Garnish with a fresh orange slice and a cherry.

Answer 32

Time has a way of softening edges and after a few generations of purity, fancy touches began to creep back into the drink. By the end of Prohibition, an Old Fashioned meant something considerably different from what it had meant at the turn of the century, having gained a little muddled-in fruit to round out the sharp edge of the whiskey. Nowadays we have seen a return to the "old-fashioned" Old Fashioned.

Question 33

# Paloma **_Paloma_** 2 oz 100% Agave Reposado or Blanco Tequila 1/2 Lime Pinch of Salt 2-3 oz Squirt or Jarritos grapefruit soda Squeeze lime into ice-filled highball glass. Add tequila and salt and the squeezed out lime shell. Top off with grapefruit soda and add a straw.

Answer 33

Mexico has been mixing tequila with American style carbonated soft drinks since the 1930s at least. This "Changuirongo," has taken on many forms. The best ones add fresh lime juice to cut the soda's sweetness and a pinch of salt. (Batanga with Coca Cola or El Diablo with Ginger Ale) The teqiula/grapefruit version first makes it into print in the 1970s, but probably dates back to the 50s, when Squirt was introduced to the country. By the late 1990s the Paloma had incorporated salt and lime and transformed into a modern classic.

Question 34

# Pisco Sour **_Pisco Sour_** 2 oz Pisco .75 oz Lime Juice .75oz Simple Syrup Several drops of Angostura Bitters 1 Small Egg White Shake all ingredients with ice and strain into a large cocktail glass. Garnish with several drops of Angostura Bitters on the top of the egg white foam.

Answer 34

The national drink of Peru - and Chile (both which claim pisco as their own.) The basic formula for this world classic first appears in print in an obscure 1903 Peruvian cookbook. But, it was not until the opening of Victor Morris' bar in central Lima in 1915 that the drink rose to popularity. Morris, an American, ran his bar as a sort of free form club for visiting gringos and the drink was his specialty. Within a few years it had spread not only to the hotel bars in the neighborhood but down the coast to Chile as well.

Question 35

# Punch (Bowl) **_Punch (Bowl)_** *Phase 1 - Day Before* Put 1 Quart container full of water in the freezer. Peel 4 Lemons, put peels in a 1-Pint Mason Jar Add 3/4 Cup of Sugar, Seal, Shake and Leave Overnight *Phase 2 - Day Of* Add 3/4 Cup fresh squeezed lemon juice to the sugar-peel mix, seal and shake until sugar has dissolved, creating a "shrub." Pour shrub into a 1 Gallon punch bowl, peels and all. Add 1 750mL Btl of Cognac, Pot Stilled Rum, Genever or Batavia Arrack & 1 Quart of cold water Slide in your quart sized block of ice and let stand in a cool place for 15 minutes. Grate nutmeg over the top and ladle out in 3 oz servings.

Answer 35

Punch dates back to the 1620s. It developed a good deal in it's first century, approached perfection in it's second, and began to degenerate - to lose itself in needless frills and fanciness by the end of it's third. It's a simple drink, but it does require some preparation in advance in order to extract the oil from the peels of the citrus that goes into it. This extract "oleosaccharum," makes a simple drink indescribably richer and more interesting.

Question 36

# Ramos Gin Fizz **_Ramos Gin Fizz_** 1.5 oz Old Tom or Plymouth Gin 1 oz Organic Heavy Cream .5 oz Lime Juice .5 oz Lemon Juice 2 Barspoons Superfine Sugar 1 oz Chilled Soda Water .5 oz Egg White 3 Drops Orange Flower Water Combine lime juice, lemon juice, and sugar in shaker and stir briefly to dissolve sugar. Add all other ingredients except soda water. Dry shake viciously for 5 or 10 seconds to activate the foam. Add ice and soda water, shake for another 30-45 seconds and strain into a chilled highball glass.

Answer 36

The "One and Only One," as Henry Carl Ramos dubbed his immortal creation, is one of the legendary drinks. This is his original formula, dating back to the late 1880s when he ran the Imperial Cabinet Saloon on Carondelet St. in New Orleans. According to the New Orleans Item, his saloon sold 3,000 of them on a good day.

Question 37

# Sazerac **_Sazerac_** 2 oz Straight Rye Whiskey 1 Barspoon Rich Simple Syrup or 1 Sugar Cube & a Splash of Water 3 Dashes Peychaud's Bitters 1 Dash Angostura Bitters Splash of Absinthe Take 2 Rocks glasses and chill one while preparing the drink in the other. Add the rye, syrup or sugar, and the bitters and stir with ice cubes to chill. Empty the ice from the second glass, splash the absinthe in and swirl and pour out. Strain the drink into the chilled rocks glass and garnish with a lemon peel.

Answer 37

This New Orleans riff on Jerry Thomas's old Improved Whiskey Cocktail first appears in print in 1899, as a specialty of the Sazerac House on Royal St. At the time, the drink was attributed to Billy Wilkinson, one of the bar's two head bartenders and a partner in the business.

Question 38

# Sherry Cobbler **_Sherry Cobbler_** 3 oz Sherry 1-2 Barspoons Superfine Sugar 1 Orange Wheel, Cut in Half 2-3 Raspberries or Blackberries & 1 Strawberry Stir sugar and sherry together in shaker; add 1 half wheel of orange and shake hard with ice. Strain into highball glass full of crushed ice, garnish with berries and remaining half-wheel of orange and a straw.

Answer 38

The Sherry Cobbler was first recorded in 1837, is one of the 2 or 3 formulae that spread the gospel of American iced drinks. In the 1830s cheap ice was still a relative novelty. While it is not complicated, it enjoys a high flavor to alcoholic content ratio, which makes it useful.

Question 39

# Sidecar **_Sidecar_** 1.5 oz VSOP or better Cognac or Armangnac .75 oz Cointreau .5 or .75 oz Lemon Juice Shake all ingredients with ice and strain into a chilled cocktail glass that has been prepared with a sugared rim.

Answer 39

This streamlined riff on Jerry Thomas's 1876 Brandy Daisy first makes it into print in 1922, attributed McGarry, the bartender at the sporty and aristocratic Buck's Club in London. Others at the time, however, considered it to be a Parisian drink, and it was certainly the house specialty at the Ritz Bar there, where Frank Meier used to make it with old cognac from the hotel's extensive cellars.

Question 40

# Singapore Sling - Original **_Singapore Sling_** * Original* 1. 5 oz London Dry Gin 1 oz Cherry Brandy .5 oz Benedictine .75 oz Lime Juice Chilled Sparkling Water Angostura Bitters Combine liquors and lime juice in ice-filled highball glass. Top with sparkling water, stir briefly and dash Angostura bitters on top. Add straw.

Answer 40

This is a riff of the American Gin Sling, which originally was made of Dutch-Style gin, sugar, water and ice. While English bartenders added citrus, Eastern European bars added red wine and claret. Soon enough sloe gin and especially cherry brandy turned up as well. Each bar and colony had it's preference. In Singapore, the drink appears in print in 1897, and it was the specialty of the bar at John Little's department store, at the Raffles hotel, and at the Singapore Cricket Club. The local version often included a slug of Benedictine and often included an option of filling it with ginger beer rather than soda water.

Question 41

# Singapore Sling - Disco **_Singapore Sling_** * Disco* 1. 5 oz London Dry Gin .5 oz Cherry Herring .25 oz Cointreau .25 oz Benedictine 1 oz Pineapple Juice .5 oz Lime Juice Chilled Sparkling Water Angostura Bitters Shake liquors and juices with ice and strain into a highball glass. Top with soda, stir briefly, dash bitters on top and garnish with orange and cherry. Add straw.

Answer 41

The rise of steamship tourism in the 1930s saw the Raffles bar become a busket list destination and its particular interpretation of the drink became world famous. In 1972 the hotel came under new management which "improved" the drink. The hotel suddenly 'discovered' the drink's inventor, barman Ngiam Tom Boon and just as suddenly the drink acquired a hefty splash of Cointreau and increasing portions of orange and pineapple juices. All of these were trendy ingredients in the 1970s Disco era.

Question 42

# Stinger **_Stinger_** 2.25 oz VSOP Cognac .75 oz White Creme de Menthe Shake both ingredients with ice and strain into am old fashioned glass with crushed ice or up in a chilled cocktail glass.

Answer 42

The combination of brandy and creme de menthe that makes up this classic New York nightcap goes back to at least 1890, although the name 'Stinger' at the time, slang for anything that gave you a jolt - didn't get attached until the early 1910s, at which point it swept the nation. At first, the drink was not considered to qualify as a cocktail, lacking bitters as it did; instead as an after dinner drink. By the time Prohibition had come and gone everybody had stopped worrying about such fine distinctions and the Stinger was often seen during cocktail hour as after dinner.

Question 43

# Ti Punch **_Ti Punch_** 2 oz 100-proof white rhum agricole 1 or 2 barspoons sugarcane syrup 1 in-sized disc of lime peel Combine rhum and syrup in a rocks glass. Squeeze the lime peel, skin-side down, over the glass and drop it in. Add ice (or not) and swizzle with a "bois lele" or swizzle stick - or, if you must, stir with a spoon.

Answer 43

Rhum Punch has been a Carribbean staple since the middle of the 1600s. On the French islands of Martinique and Guadeloupe, Ti Punch or "Little Punch" is their version. The simple mixture of rhum agricole, sugarcane syrup and lime peel, first described in the late 1880s, is perhaps the only drink that can go toe to toe with the Old Fashioned in its combination of strength, simplicity and deliciousness. It Martinique and Guadeloupe is virtually a crime to put ice in your Ti Punch.

Question 44

# Vieux Carre **_Vieux Carre_** 1 oz VSOP grade Cognac 1 oz Straight Rye Whiskey 1 oz Italian Sweet Vermouth 1 Barspoon Benedictine 2 Dashes Angostura Bitters 2 Dashes Peychaud Bitters Twist of Lemon Peel Stir well with cracked ice, strain into a chilled cocktail glass and twist the lemon peel over the top.

Answer 44

Just before Prohibtion, Walter Bergeron, a journeyman New Orleans bartender, got lucky and secured himself a job behind the stick at the swank Hotel Monteleone. When Prohibition happened he found himself working day labor and selling cigars to get by. On return after Prohibition he brought this drink with him.

Question 45

# Whiskey Sour **_Whiskey Sour_** 2 oz Bourbon or Rye Whiskey .75 oz Simple Syrup or 1 Heaping Barspoon of Sugar .75 oz Lemon Juice Shake all ingredients with ice and strain into an old-fashioned glass or a special, stemmed sour glass. Garnish with an orange and cherry flag.

Answer 45

By the early 1800s Americans had taken to ordering their Punch in Bars not by the bowl, but by the glass. At first, glasses were large (tumblers), rather than the little sherry glasses that were traditional for Punch. As drinkers matured, that size was cut in half, spawning a few new drink categories, The Fix (with ice and a fancy garnish) and The Sour (strained off ice, simple garnish.) The Sour especially caught on, and by the end of the 1850s it was one of the pillars of American drinking. It would eventually cross pollinate with the cocktail giving us Daiquiris, Margaritas, Sidecars, Cosmopolitans, etc., which are all technically sours.

Question 46

# Whiskey Sour Variations **_Whiskey Sour Variations_** New York Sour Ward Eight

Answer 46

**New York Sour** This Sour features Rye Whiskey and floats .5oz of dry red wine on top. It is recommended to split the citrus .5oz Lemon Juice and .25oz Orange Juice as well. **Ward 8** This is a turn of the century Boston classic that also features rye, splits the citrus and replaces the sugar with .5oz grenadine. It is poured into a large cocktail or small wine glass and is finished with 1oz of chilled sparkling water and a sprig of mint.