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Classic Cocktails Flashcards

(153 cards)

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1
Q

Delmonico

A 
1 oz Gin
1/2 oz Cognac
1/2 oz Dry Vermouth
1/2 oz Sweet Vermouth
2 dashes of Bitters

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Orange Twist

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2
Q

Aviation

A

1.5 oz. London Dry Gin
1/2 oz. Maraschino Liqueur
3/4 oz. Lemon Juice
1 Barspoon Crème de Violette

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Cherry or Lemon Peel

Variation: The Casino (orange bitters for Violette) - a drier version

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3
Q

Abbey Cocktail

A

2 oz. Gin
3/4 oz. Lillet
3/4 oz. Orange Juice
2 dashes of Bitters

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Cherry

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4
Q

Alexander

A

2 oz. Gin
1 oz. White Crème de Cacao
3/4 oz. Heavy Cream

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Grated Nutmeg

Variation: Brandy Alexander

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5
Q

Antibes

A

2 oz. Gin
3/4 oz. Bénédictine
1 oz. Grapefruit Juice

Prep: Shake w/ ice and strain into ice
Glassware: Old-Fashioned Glass
Garnish: Orange Slice

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6
Q

Bee’s Knees

A

1.5 oz. Gin
3/4 oz. Honey
3/4 oz. Lemon Juice

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

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7
Q

Bijou

A

1 oz. Gin
1 oz. Green Chartreuse
1 oz. Sweet Vermouth
dash Orange Bitters

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

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8
Q

Boston Cocktail

A

1.5 oz. Gin
1.5 oz. Apricot Brandy
1/2 oz. Lemon Juice
1/4 oz. Grenadine

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

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9
Q

The Bramble

A

2 oz. Gin
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup
3/4 oz. Creme de Mure (float)

Prep: Shake w/ ice and strain into ice (float Mure on top)
Glassware: Old-Fashioned Glass
Garnish: Lemon Wedge (w/ optional blackberry)

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10
Q

Bronx Cocktail

A

1 oz. Gin
1/2 oz. Sweet Vermouth
1/2 oz. Dry Vermouth
1/2 oz. orange juice

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Orange Slice (optional)

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11
Q

Clover Club

A

1.5 oz. Gin
3/4 oz. Lemon Juice
3/4 oz. Raspberry Syrup
1 Egg White

Prep: Dry shake (w/o ice); then shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

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12
Q

Corpse Reviver #2

A 
3/4 oz. Gin
3/4 oz. Cointreau
3/4 oz. Lillet Blanc
3/4 oz. Lemon Juice
Absinthe (glass rinse)

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Cherry

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13
Q

Dempsey Cocktail

A

1 oz. Gin
1 oz. Apple Brandy/Applejack
1/4 oz. Grenadine

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

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14
Q

Dubonnet Cocktail

A

1.5 oz. Gin
1.5 oz. Dubonnet Rouge
Dash of Bitters

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

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15
Q

Gibson

A

2.5 oz. Gin
1/2 oz. Dry Vermouth

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Cocktail Onion

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16
Q

Gimlet

A

2 oz. Plymouth Gin
3/4 oz. Lime Juice
3/4 oz. Simple Syrup

Prep: Shake
Glassware: Cocktail Glass
Garnish: Lime Wedge

Variation: Bennet (Gimlet + 2 dashes of Angostura bitters)

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17
Q

Gin Fizz

A

2 oz. Gin
3/4 oz. lemon juice
3/4 oz. simple syrup
soda water

Prep: Shake w/ ice and strain; top w/ soda
Glassware: Collins glass w/o ice
Garnish: none

*Think Gin Sour + Soda - Ice

**Variations include: Silver Fizz (w/ egg white), golden fizz (w/ egg yolk), royal fizz (use of the whole egg), and the diamond fizz (substitute sparkling for soda)

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18
Q

What are the differences between a “fizz” and a “collins?”

A

The use or disuse of ice + build

A fizz is shaken w/ ice, but not included in the drink like a collins. And a collins is built directly in the glass while the fizz is shaken

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19
Q

Gin-Gin Mule

A 
1.5 oz. London Dry Gin
1/2 oz. Simple Syrup
1/2 oz. Lime Juice
Ginger Beer
10 Mint Leaves

Prep: Muddle mint; shake w/ ice and strain; top with ginger beer
Glassware: Highball Glass
Garnish: Mint Sprig, Lime Wedge

Variation: Moscow Mule

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20
Q

Gin Rickey

A

2 oz. London Dry Gin
1/2 oz. Lime Juice
Soda Water

Prep: Build over ice
Glassware: Highball Glass
Garnish: Lime Rind

*Think Tom Collins, but with lime for lemon, and no sugar

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21
Q

Golden Dawn

A 
3/4 oz. Gin
3/4 oz. Apricot Brandy
3/4 oz. Applejack
3/4 oz. Orange Juice
Dash Grenadine

Prep: Dash grenadine in glass; shake other ingredients w/ ice and strain over
Glassware: Cocktail Glass
Garnish: Cherry

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22
Q

Greyhound

A

1.5 oz. Gin/Vodka
5 oz. Grapefruit Juice

Prep: Serve over ice
Glassware: Highball Glass
Garnish: none

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23
Q

Fallen Angel

A

1.5 oz. Gin
1 tsp. Crème de Menthe (white)
Juice of 1/2 lemon
1 dash Angostura bitters

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Cherry

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24
Q

French 75

A

1.5 oz. Gin
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup
Champagne

Prep: Shake w/ ice and strain: top with Champagne
Glassware: Highball glass, half filled w/ cracked ice (traditional) - or - chilled flute
Garnish: Lemon Twist

Variations: French 76 (Cognac) or French 77 (St Germain)

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25
Last Word
3/4 oz. Gin 3/4 oz. Lime Juice 3/4 oz. Green Chartreuse 3/4 oz. Maraschino Liqueur Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: none Variations: Final Word (Rye for Gin), Mezcal Last Word (Mezcal for Gin), Fernetaboutit (Fernet for Gin)
26
Martinez
1 oz. Genever 2 oz. Sweet Vermouth 1/4 oz. Maraschino Liqueur 2 dashes Boker's or Angostura bitters Prep: Stir w/ ice and strain Glassware: Cocktail Glass Garnish: Twist of Lemon or Orange
27
Monkey Gland
1.5 oz. Gin 1.5 oz. Orange Juice 1/4 oz. Grenadine Absinthe Prep: Rinse glass w Absinthe; shake w/ ice and strain into the glass Glassware: Cocktail Glass Garnish: Flamed Orange Peel
28
Napoleon Cocktail
2 oz. Gin 1/4 oz. Fernet Branca 1/2 oz. Grand Marnier 1/2 oz. Dubonnet Blanc Prep: Stir w/ ice and strain Glassware: Cocktail Glass Garnish: Lemon Twist
29
Negroni
1 oz. Gin 1 oz. Sweet Vermouth 1 oz. Campari Prep: Stir w/ ice Glassware: Old Fashioned Glass Garnish: Orange Peel Variations: lots!
30
Parisienne
3/4 oz. Gin 3/4 oz. Noilly Prat 2 dashes Crème de Cassis Prep: Stir w/ ice and strain Glassware: Cocktail Glass Garnish: Lemon Peel (Can be Flamed)
31
Pegu Club
``` 2 oz. London Dry Gin 1/2 oz. Curaçao 1/2 oz. Lime Juice 1 dash Angostura Bitters 1 dash Orange Bitters ``` Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Lime Wedge
32
Pink Lady
``` 1.5 oz. London Dry Gin 1/2 oz. Applejack 1/2 oz. Lemon Juice 1/4 oz. Grenadine 1 Egg White ``` Prep: Dry shake all ingredients first (for egg), then shake w/ ice and strain Glassware: Cocktail Glass Garnish: Cherry
33
Pink Gin
2 oz. Plymouth Gin 3-4 dashes Angostura bitters Prep: Coat glass w/ bitters; stir gin w/ ice and strain into glass Glassware: Cocktail Glass Garnish: none
34
Ramos Gin Fizz
``` 1.5 oz. Dry Gin 5 drops Orange Flower Water 1/2 oz. Lemon Juice 1/2 oz. Lime Juice 1 Egg White 1 oz. Heavy Cream 1 oz. Simple Syrup Soda Water 2 drops Vanilla Extract (optional) ``` Prep: Vigorously shake all ingredients (except soda water) and strain into glass without ice; Top with soda Glassware: Highball Glass Garnish: Grated Nutmeg
35
Red Lion
``` 2 oz. Gin 1 oz. Grand Marnier 1/4 oz. Grenadine 3/4 oz. Lemon Juice 3/4 oz. Orange Juice ``` Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: none
36
Satan's Whiskers
``` 3/4 oz. Gin 3/4 oz. Grand Marnier 3/4 oz. Dry Vermouth 3/4 oz. Sweet Vermouth 1/2 oz. Orange Juice 5 dashes Orange Bitters ``` Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: none
37
Singapore Sling
``` 2 oz. Gin 3/4 oz. Cherry Heering 2 tsp. Benedictine 2 tsp. Cointreau 2 oz. Pineapple Juice 3/4 oz. Lime Juice 2 dashes Grenadine 1 dash Angostura Bitters Soda Water ``` Prep: Shake w/ ice and strain; top w/ soda Glassware: Hurricane Glass Garnish: Cherry, Pineapple Slice, and Orange *Made famous by the Raffles Hotel
38
Southside
2 oz. Dry Gin 3/4 oz. Lime Juice 3/4 oz. Simple Syrup 10 Mint Leaves Prep: Muddle mint; shake w/ ice and strain Glassware: Cocktail Glass Garnish: Mint Sprig *Think Gin-Gin Mule w/o Ginger Beer Variations: Southside Fizz (add soda), Southside Royale (sub sparkling wine for soda)
39
Tom Collins
2 oz. Old Tom or London Dry Gin 1 oz. Lemon Juice 1 tsp. Simple Syrup 3 oz. Soda Water Prep: Build over ice; top w/ soda Glassware: Highball Glass Garnish: Slice of Lemon and Cherry Variations: John Collins (whiskey), Ivan Collins (vodka), Jose Collins (tequila), Mike Collins (Irish whisky), Ron Collins (rum)
40
Vesper
3 measures London Dry Gin 1 measure Vodka (preferably grain) 1/2 measure Lillet Blanc Prep: Shake w/ ice and strain (per James Bond) Glassware: Cocktail Glass Garnish: Lemon Peel Variations: Green Vesper (add a quarter ounce of Green Chartreuse)
41
White Lady
1 oz. Gin 1 oz. Cointreau 1 oz. Lemon Juice Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Cherry
42
Black Russian
1.5 oz. Vodka 3/4 oz. Kahlùa Liqueur Prep: Pour over ice Glassware: Lowball Glass Garnish: none
43
Bloody Mary
``` 1.5 oz. Vodka 4 oz. Tomato Juice 1/2 oz. Lemon Juice 3 dashes Tabasco Sauce 3 dashes Worcestershire Sauce Salt & Cracked Black Pepper to taste 1/2 tsp. Horseradish (optional) ``` Prep: Build over ice Glassware: Highball Glass Garnish: Celery Stick
44
Bull Shot
``` 1.5 oz. Vodka 3 oz. Beef Broth 2 dashes Tabasco Sauce 3 dashes Worcestershire Sauce Celery Salt and Cracked Black Pepper to taste ``` Prep: Build over ice; stir gently Glassware: Highball Glass Garnish: Lime Wedge
45
Cape Codder
1.5 oz. Vodka 4 oz. Cranberry Juice 1/4 oz. Lime Juice Prep: Pour over ice Glassware: Highball Glass Garnish: Lime Wedge
46
Cosmopolitan
1.5 oz. Vodka 1/2 oz. Triple Sec 1/2 oz. Cranberry Juice 1/2 oz. Lime Juice Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Lime Twist
47
French Martini
2 oz. Vodka 1/2 oz. Chambord 2.5 oz. Pineapple Juice Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Lemon Twist
48
Godmother
1 oz. Vodka 1 oz. Amaretto Liqueur Prep: Pour over ice Glassware: Lowball Glass Garnish: none
49
Harvey Wallbanger
1 oz. Vodka 1/2 oz. Galliano 4 oz. Orange Juice Prep: Pour over ice; float Galliano Glassware: Highball Glass Garnish: Orange Slice
50
Kamikaze
1 oz. Vodka 1 oz. Triple Sec 1 oz. Lime Juice Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Lime Slice
51
Madras
2 oz. Vodka 2 oz. Cranberry Juice 2 oz. Orange Juice Prep: Shake w/ ice and strain Glassware: Highball Glass Garnish: Orange Slice
52
Moscow Mule
2 oz. Vodka (originally Smirnoff's) 1/2 oz. Lime Juice 4 oz. Ginger Beer Prep: Pour over ice; top w/ ginger beer Glassware: Copper Mug Garnish: Lime Wedge Variation: Gin-Gin Mule (use gin instead of vodka, add mint and sugar)
53
Russian Spring Punch
``` 1 oz. Vodka 3/4 oz. Lemon Juice 1/2 oz. Simple Syrup 1/4 oz. Crème de Cassis Sparkling Wine ``` Prep: Shake w/ ice and strain over crushed ice; top w/ sparkling and float cassis Glassware: Highball Glass Garnish: Lemon Slice (Seasonal Fresh Berries are optional)
54
Screwdriver
2 oz. Vodka 4 oz. Orange Juice Prep: Pour over ice Glassware: Highball Glass Garnish: Orange Slice
55
Sea Breeze
2 oz. Vodka 4 oz. Cranberry Juice 2 oz. Grapefruit Juice Prep: Shake w/ ice and strain Glassware: Highball Glass Garnish: Lime Wedge *Think of a "sour" variation of the Madras (sub grapefruit for orange)
56
Sex on the Beach
``` 1 oz. Vodka 1 oz. Peach Schnapps 1 oz. Chambord 2 oz. Pineapple Juice dash Cranberry Juice ``` Prep: Shake w/ ice and strain Glassware: Highball Glass Garnish: Lime Wedge
57
White Russian
1.5 oz. Vodka 3/4 oz. Kahlúa Liqueur Heavy Cream Prep: Pour over ice and stir in cream Glassware: Lowball Glass Garnish: none
58
Woo-Woo
1 oz. Vodka 1/2 oz. Peach Schnapps 4 oz. Cranberry Juice Prep: Pour over ice and stir Glassware: Highball Glass Garnish: Orange Slice
59
Algonquin
1.5 oz. Rye 3/4 oz. Dry Vermouth 3/4 oz. Pineapple Juice 2 dashes Peychaud's Bitters (optional) Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: none
60
Amalfi Cocktail
``` 1.5 oz. Bourbon 1 oz. Lemon Juice 1 oz. Galliano 1 tsp. Orgeat Chilled Club Soda ``` Prep: Shake w/ ice and strain; top w/ soda Glassware: Highball Glass Garnish: none
61
Blood and Sand
1 oz. Blended Scotch Whisky 3/4 oz. Sweet Vermouth 3/4 oz. Cherry Heering 1 oz. Orange Juice Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Orange Twist *Think of a "sweeter" Rob Roy (trade Angostura for Cherry Herring and lose the OJ)
62
Bobby Burns
2 oz. Blended Scotch 1/4 oz. Bénédictine 1 oz Sweet Vermouth Prep: Stir w/ ice and strain Glassware: Cocktail Glass GarnishL Lemon Twist *A derivative of the Rob Roy; Dale Degroff's version includes shortbread cookies
63
Boothby Cocktail
``` 1.5 oz. Whiskey (Bourbon or Rye) 3/4 oz. Sweet Vermouth 2 dashes Angostura's Bitters 2 dashes Orange Bitters 1 oz. Champagne ``` Prep: Stir ingredients and top w/ Champagne Glassware: Cocktail Glass Garnish: Orange Peel *A variation of the Manhattan (just add Orange Bitters and Champagne)
64
Boulevardier
1 oz. Bourbon 1 oz. Sweet Vermouth 1 oz. Campari Prep: Stir w/ ice Glassware: Cocktail Glass Garnish: Orange Twist *Variation of a Negroni; Old Pal (subs Rye for Bourbon and switches to dry Vermouth)
65
Brooklyn Cocktail
2 oz. Rye Whiskey 1 oz. Dry Vermouth 1/4 oz. Maraschino Liqueur 1/4 oz Amer Picon Prep: Stir w/ ice and strain Glassware: Cocktail Glass Garnish: Lemon Twist
66
Fourth Regiment
``` 1 oz. Whiskey (Rye or Bourbon) 1 oz. Sweet Vermouth 1 dash Angostura Bitters 1 dash Celery Bitters 1 dash Orange Bitters ``` Prep: Stir w/ ice and strain over ice Glassware: Old Fashioned Glass Garnish: Orange Peel *A variation of the Manhattan (just add Orange and Celery Bitters)
67
Godfather
1.5 oz. Scotch Whisky 3/4 Amaretto Prep: Pour over ice Glassware: Lowball Garnish: none *A variation is the Godmother (subs Vodka for Scotch)
68
Horse's Neck
2 oz. Bourbon 2-3 dashes Angostura Bitters Ginger Ale Prep: Build over ice Glassware: Highball Glass Garnish: Lemon Twist *Named for the lengthy lemon garnish
69
Irish Coffee
1.5 oz. Irish Whiskey 1 tsp. Brown Sugar 6 oz. Hot Coffee Heavy Cream Prep: Pour together and float with cream Glassware: Coffee Mug Garnish: none
70
John Collins
2 oz. Bourbon (or Canadian Whisky) 3/4 oz. Lemon Juice 1/2 oz. Simple Syrup Chilled Club Soda Prep: Shake and strain over ice; top w/ soda Glassware: Highball Glass Garnish: Orange Slice, Cherry *Variations: Tom Collins (gin), Ivan Collins (vodka), Jose Collins (tequila), Mike Collins (Irish whisky), Ron Collins (rum)
71
Kentucky Colonel
2.5 oz. Bourbon 1/2 oz. Bénédictine 2 dashes Bitters Prep: Stir w/ ice and strain Glassware: Cocktail Glass Garnish: Lemon Twist
72
Mamie Taylor
2 oz. Blended Scotch Whiskey 1/2 oz. Lime Juice 5 oz. Ginger Beer 1 dash Angostura Bitters Prep: Build over ice Glassware: Highball Glass Garnish: Lime Wedge *A variant of the Moscow Mule (subs scotch for vodka + Angostura)
73
Manhattan
2 oz. Rye Whiskey 1 oz. Sweet Vermouth 2 dashes Angostura Bitters Prep: Stir w/ ice and strain Glassware: Cocktail Glass Garnish: Cherry *Several variations exist, including the Fourth Regiment (+ Orange and Celery Bitters), the Preakness Cocktail (sub Canadian Whiskey for rye and add Benedictine), Monte Carlo (subs Benedictine for Sweet Vermouth), and the Boothby Cocktail (+ Orange Bitters and Champagne)
74
Mint Julep
2 oz. Bourbon 10-12 Mint Leaves 1/2 oz. Simple Syrup Prep: Muddle mint and simple; fill w/ bourbon and crushed ice Glassware: Silver or Pewter Julep Mug Garnish: Mint
75
Variations of a Manhattan
Fourth Regiment (+ Orange and Celery Bitters) Preakness Cocktail (sub Canadian Whiskey for rye and add Benedictine) Monte Carlo (subs Benedictine for Sweet Vermouth) Boothby Cocktail (+ Orange Bitters and Champagne) Rob Roy (sub scotch for rye)
76
Monte Carlo
2 oz. Rye Whiskey 1/2 oz. Bénédictine 2 dashes Angostura Bitters Prep: Stir over ice and strain Glassware: Cocktail Glass Garnish: Cherry *A variation of a Manhattan (sub Benedictine for Sweet Vermouth)
77
New York Sour
2 oz. Rye or Bourbon 3/4 oz. Lemon Juice 3/4 oz. Simple Syrup 1 oz. Red Wine (fruit-driven) Prep: Shake w/ ice and strain; float red wine Glassware: Old Fashioned Glass Garnish: Lemon Wheel
78
Old Fashioned
2 oz. Rye Whiskey 3 dashes Angostura Bitters 1 bar spoon Simple Syrup Prep: Stir w/ ice and strain over ice Glassware: Old Fashioned Glass Garnish: Orange Peel
79
Old Pal
1 oz. Rye Whiskey 1 oz. Dry Vermouth 1 oz. Campari Prep: Stir w/ ice and strain Glassware: Cocktail Glass Garnish: Lemon Twist *A variation of a Boulevardier (subs rye for bourbon, and subs dry vermouth for sweet)
80
Preakness Cocktail
2 oz. Canadian Whisky 1/2 oz. Bénédictine 1/2 oz. Sweet Vermouth 2 dashes Bitters Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Lemon Twist *Another variation of a Manhattan (subs Canadian whisky for rye + Benedictine)
81
Presbyterian
2 oz. Scotch Whisky Ginger Ale Soda Water Prep: Pour Scotch over ice, then add equal parts ginger ale and soda Glassware: Highball Glass Garnish: none *Many variations exist, and they are called a "press"; i.e. bourbon press or vodka press
82
Panama Cocktail
2 oz. Rye Whiskey 1/4 oz. Rich Syrup 3 dashes Angostura Bitters 2-3 dashes Tabasco Sauce Prep: Stir w/ ice and strain Glassware: Old Fashioned Glass Garnish: none *To create the rich syrup, use demerara or turbinado sugar in a 2:1 sugar-to-water ratio.
83
William "Cocktail" Boothby
A famous bartender in the late 1800's - early 1900's. He tended at the Palace Hotel in San Francisco and wrote one of the first bar books - American Bartender (1891). His second work, The World's Drinks And How To Mix Them (1908), is a classic bar reference.
84
Harry MacElhone
A barman from Dundee, Scotland who brought New York Bar to fame (located at 5 Rue Daunou). New York Bar started in 1911, and Harry took over in 1923. Ran the place until he died in 1958. New York Bar is the birthplace of the following cocktails: Bloody Mary, Side Car, French 75 and The Monkey Gland
85
Paper Airplanes
3/4 oz. Bourbon (Elijah Craig 12-year) 3/4 oz. Aperol 3/4 oz. Amaro Nonino 3/4 oz. Lemon Juice Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Lemon Twist
86
Rob Roy
2 oz. Blended Scotch Whisky 1 oz. Sweet Vermouth 1 dash Angostura Bitters Prep: Stir w/ ice and strain Glassware: Cocktail Glass Garnish: Cherry *A variation of the Manhattan (subs scotch for rye)
87
Rusty Nail
2 oz. Blended Scotch Whisky 1 oz. Drambuie Prep: Stir w/ ice and strain over ice Glassware: Old Fashioned Glass Garnish: Lemon Twist
88
Sazerac
2 oz. Sazerac Rye Whiskey 5 dashes Peychaud's Bitters Splash of Absinthe One Sugar Cube Prep: Chill glass one; in glass two, muddle sugar, bitters and a splash of water; then rinse glass one in absinthe, then strain in contents of glass two Glassware: 2 Lowball Glasses Garnish: Lemon Peel
89
Scofflaw
``` 1 oz. Canadian or Rye Whiskey 1 oz. Dry Vermouth 1/2 oz. Lemon Juice 1 barspoon Grenadine 2 dashes Orange Bitters ``` Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Orange Peel **Scofflaw: "a lawless drinker of illegally made or illegally obtained liquor." (another product of Harry's New York Bar)
90
Tipperary
1 oz. Irish Whiskey 1 oz. Sweet Vermouth 1 oz. Green Chartreuse Dash of Orange Bitters (optional) Prep: Stir w/ ice and strain Glassware: Cocktail Glass Garnish: Cherry
91
Vieux Carre
``` 1 oz. Rye Whiskey 1 oz. Cognac 1 oz. Sweet Vermouth 1/4 oz. Bénédictine 2 dashes Peychaud's Bitters 2 dashes Angostura Bitters ``` Prep: Stir w/ ice and strain Glassware: Old Fashioned Glass Garnish: Lemon Peel **A tribute to New Orleans' French quarter, created in 1938 by Walter Bergeron
92
Waldorf Cocktail
2 oz. Rye Whiskey 3/4 oz. Sweet Vermouth 1/4 oz. Absinthe/Pastis 2 dashes Angostura Bitters Prep: Stir w/ ice and strain Glassware: Cocktail Glass Garnish: Lemon Peel (optional)
93
Ward Eight
2 oz. Rye Whiskey 1/2 oz. Lemon Juice 1/2 oz. Orange Juice 1/4 oz. Grenadine Prep: Shake w/ ice and strain Glassware: Old Fashioned Glass Garnish: Cherry **A variation of a Whiskey Sour (sub OJ and Grenadine for simple syrup)
94
Whiskey Sour
2 oz. Bourbon or Rye Whiskey 3/4 oz. Lemon Juice 3/4 oz. Simple Syrup Prep: Shake w/ ice and strain over ice Glassware: Old Fashioned Glass Garnish: Cherry, Half Orange Whee
95
B&B
1. 5 oz. Brandy 1. 5 oz. Bénédictine Prep: Combine and stir with or without ice, or float Brandy on top Glassware: Snifter or Lowball Glass Garnish: none
96
Brandy Alexander
2/3 oz. Brandy 2/3 oz. Crème de Cacao (brown) 2/3 oz. Heavy Cream Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Grated Nutmeg
97
Brandy Crusta
``` 2 oz Cognac 1/4 oz Maraschino liqueur 1/4 oz lemon juice barspoon of simple syrup 2-3 dashes Peychaud's bitters ``` Prep: Rub the rim of the glass w/ lemon; Peel a lemon and wrap it inside the glass; Shake ingredients w/ ice and strain Glassware: "a prepared" Small Wine Glass Garnish: Lemon Peel wrapped inside the glass
98
Brandy Smash
2 oz Brandy 1/2 oz simple syrup 8-10 mint leaves Prep: Muddle mint and syrup; Shake w/ ice and strain over ice Glassware: Old-Fashioned Glass Garnish: Mint
99
Champs-Élysées
``` 2 oz. Cognac 3/4 oz. Lemon Juice 1/2 oz. Green Chartreuse 1/4 oz. Simple Syrup Dash of Angostura Bitters ``` Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Lemon Twist
100
Coffee Cocktail
2 oz. Tawny Port 1 oz. Cognac 1/2 oz. Simple Syrup 1 Whole Egg Prep: Shake w/ ice and strain Glassware: Wine Glass Garnish: Grated Nutmeg
101
Corpse Reviver #1
1.5 oz. Cognac 3/4 oz. Calvados or Applejack 3/4 oz. Sweet Vermouth Prep: Stir w/ ice and strain Glassware: Cocktail Glass Garnish: Lemon Twist
102
East India Cocktail
``` 2 oz Brandy/Cognac 1/2 oz curaçao 1/4 oz pineapple syrup 1/4 oz maraschino liqueur 2 dashes Angostura bitters ``` Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Lemon Twist
103
French Connection
2 parts Cognac 1 part Amaretto Liqueur Prep: Pour over ice and stir Glassware: Lowball Glass Garnish: none *Think of a French version of a Godfather
104
Honeymoon
2 oz. Apple Brandy 1/2 oz. Bénédictine 1/2 oz. Curaçao 1/2 oz. Lemon Juice Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Lemon Twist
105
Jack Rose
2 oz. Apple Brandy (Applejack) 1 oz. Lemon (or Lime) Juice 1/2 oz. Grenadine 1/4 oz. simple syrup (optional) Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: none
106
Phoebe Snow
1.5 oz. Cognac 1.5 oz. Dubonnet Rouge 1/2 tsp. Absinthe 1 dash Angostura bitters Prep: Stir w/ ice and strain Glassware: Cocktail Glass Garnish: none
107
Porto Flip
1 oz. Brandy 3 oz. Ruby Port 1 Egg Yolk Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Grated Nutmeg
108
Savoy Corpse Reviver
1 oz. Brandy 1 oz. Fernet Branca 1 oz. White Crème de Menthe Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: none
109
Side Car
1.5 oz. Brandy 3/4 oz. Cointreau 3/4 oz. Lemon Juice Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Lemon Twist
110
Star Cocktail
1.5 oz Calvados 1.5 oz Sweet Vermouth 3 dashes Peychaud Bitters Prep: Stir w/ ice and strain Glassware: Cocktail Glass Garnish: Lemon Twist **Another variation of the Manhattan (sub Calvados for rye)
111
Stinger
1.5 oz. Brandy 1/2 oz. White Crème de Menthe Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: none
112
Widow's Kiss
1.5 oz. Applejack or Calvados 3/4 oz. Bénédictine 3/4 oz. Yellow Chartreuse 1 dash Angostura bitters Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Sliced Strawberry
113
George Kappeler
He was the head bartender at the Holland House Hotel at Fifth and Thirtieth in Manhattan, NY. He is credited with the first Old Fashioned and for the Widow's Kiss cocktail. Best known for his work Modern American Drinks, originally published in 1895
114
Cable Car
1 1/2 oz. Captain Morgan Spiced Rum 3/4 oz. Marie Brizard Orange Curaçao 1 oz. Lemon Juice 1/2 oz. Simple Syrup Prep: Shake w/ ice and strain Glassware: Cocktail Glass, rimmed w/ cinnamon and sugar Garnish: Orange Twist *A variation of a Side Car (subs Rum for Cognac)
115
Corn 'n' Oil
2 oz. Blackstrap Rum (Cruzan) 1/2 oz. Velvet Falernum 1/4 oz. Lime Juice 2-3 dashes Angustora Bitters Prep: Build over ice Glassware: Lowball Glass Garnish: Lime Wedge *Blackstrap is the last bit of molasses that cannot be refined further to extract sugar - intense!!
116
Cuba Libre
1 1/2 oz. White Rum Coca-Cola Prep: Pour over ice Glassware: Highball Glass Garnish: Lime Wedge
117
Daiquiri
2 oz. Rum 3/4 oz. Lime Juice 3/4 oz. Simple Syrup Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Lime Wedge/Wheel
118
Daiquiri Floridita
1.5 oz. White Rum 1 tsp. White Sugar Juice of 1/2 Lime 5 dashes Maraschino Liqueur Prep: Mix w/ ice and blend Glassware: Cocktail Glass Garnish: none *Think of a blended version of a Daiquiri + Maraschino
119
Dark 'n' Stormy
2 oz. Gosling's Black Seal Rum 1/2 oz. Lime Juice (optional) Ginger Beer Prep: Build over ice Glassware: Highball Glass Garnish: Lime Wedge
120
El Presidente
1.5 oz. Rum 3/4 oz. Dry Vermouth 1/2 oz. Curaçao Liqueur 1 barspoon Grenadine Prep: Stir w/ ice and strain Glassware: Cocktail Glass Garnish: Orange Peel
121
Fog Cutter
``` 2 oz. White Rum 1 oz. Brandy 1/2 oz. Gin 2 oz. Lemon Juice 1 oz. Orange Juice 1/2 oz. Orgeat Syrup 1/2 oz. Cream Sherry ``` Prep: Shake w/ ice and strain; float sherry Glassware: Tiki Mug or Highball Glass Garnish: Mint Sprig
122
Victor Jules Bergeron Jr.
"Trader Vic" Inventor of several Tiki drinks, including the Mai Tai
123
Hemingway Daiquiri
``` 2 oz. White Rum 3/4 oz. Lime Juice 1/2 oz. Grapefruit Juice 1/2 oz. Maraschino Liqueur 1/4 oz. Simple Syrup ``` Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Lime Wedge/Wheel *Think Daiquiri + Maraschino + Grapefruit
124
Hurricane
4 oz. Dark Jamaican Rum 2 oz. Lemon Juice 2 oz. Passion Fruit Syrup Prep: Shake w/ ice and strain Glassware: Hurricane Glass Garnish: Lemon Wheel
125
Mai Tai
``` 1 oz. Dark Jamaican Rum 1 oz. Amber Martinique Rum 1 oz. Lime Juice 1/2 oz. Curaçao Liqueur 1/4 oz. Orgeat Syrup 1/4 oz. Rock Candy Syrup ``` Prep: Shake w/ crushed ice and pour w/o straining Glassware: Old Fashioned Glass Garnish: Spent Half Lime (Submerged), Mint Sprig
126
Mary Pickford
1.5 oz. White Rum 1.5 oz. Unsweetened Pineapple Juice 1/2 oz. Maraschino Liqueur 1/4 oz. Grenadine Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: Cherry
127
Mojito
``` 1.5 oz. White Rum 3/4 oz. Lime Juice 2 tsp. Sugar 8-10 Mint Leaves Soda Water ``` Prep: Muddle mint, lime and sugar, add ice and rum, and top w/ soda Glassware: Highball Glass Garnish: Mint Sprig
128
Queen's Park Swizzle
``` 3 oz. Rum (preferably Demerara, e.g. Lemon Hart) 1/2 oz. Lime Juice 1/2 oz. Simple Syrup 8-10 Mint Leaves 3-4 dashes Angostura Bitters ``` Prep: Build over crushed ice; "swizzle" in mint; add more crushed ice and top w/ bitters Glassware: HIghball Glass Garnish: Mint Sprig *Originated in the Queen’s Park Hotel in Port of Spain, Trinidad
129
The history of swizzle cocktails
The swizzle was first mentioned in print in 1788 (as being in existence since at least 1760) in A Classical Dictionary of Vulgar Tongue by Francis Grose. The Swizzle itself is a rustic type of mixed drink that is named after the way it’s mixed rather than the ingredients – ‘rotating a special forked stick made from a root between the palms’. Many of these cocktails follow the same structure – rum, a sour, a sweet, a bitter and some kind of non-alcoholic element.
130
Piña Colada
1 oz. White Rum 1 oz. Cream of Coconut 3 oz. Pineapple Juice Prep: Shake w/ crushed ice or blend Glassware: Hurricane Glass Garnish: Pineapple Wedge and Cherry
131
Planter's Punch
``` 2 oz. Dark Rum 1 oz. Lime Juice 1/2 oz. Lemon Juice 1/2 oz. Grenadine 1/2 barspoon Sugar ``` Prep: Shake w/ ice and strain over crushed ice Glassware: Highball Glass Garnish: Lime Wheel
132
Scorpion (Bowl)
``` 6 oz. Light Rum (Puerto Rican) 1 oz. Brandy 6 oz. Orange Juice 4 oz. Lemon Juice 1.5 oz. Orgeat Syrup 16 oz. Crushed Ice ``` Prep: Blend all ingredients for 10 seconds Glassware: Scorpion Bowl Garnish: Gardenias
133
Zombie
1.5 oz. Gold Puerto Rican Rum 1.5 oz. Aged Jamaican Rum 1 oz. Lemon Hart 151 3/4 oz. Lime Juice 1/2 oz. Don's mix* 1/2 oz. Falernum 1 tsp. Grenadine 1/8 tsp. Pernod 1 dash Angostura Bitters 6 oz. Crushed Ice Prep: Blend all ingredients Glassware: Highball Glass Garnish: Mint Sprig
134
Ernest Raymond Beaumont Gantt
"Don the Beachcomber" A successful bartender who brought tiki to the US. His first bar, Don the Beachcomber, opened in 1933 in Hollywood, California, and it is credited with creating several iconic drinks, like the Zombie.
135
Bellini
2 parts Prosecco 1 part White Peach Puree dash Raspberry Puree Prep: Pour Prosecco over puree in glass and stir gently Glassware: Champagne Flute Garnish: none
136
Black Velvet
Champagne Guinness (or other Stout Beer) Prep: Combine equal parts in a chilled glass Glassware: Champagne Flute or Collins Garnish: none
137
Buck's Fizz
1/4 oz. Gin 1/8 oz. Cherry Brandy 2 oz. Orange Juice Champagne Prep: Build together Glassware: Champagne Flute Garnish: Orange Twist
138
Champagne Cocktail
Champagne/Sparkling Wine Angostura Bitters Sugar Cube Prep: Marinate sugar w/ bitters in glass or atop; fill with Champagne Glassware: Champagne Flute Garnish: Lemon Peel (discarded)
139
Death in the Afternoon
1 oz. Absinthe Champagne Prep: Pour Absinthe into glass; dilute w/ Champagne until the proper milkiness is achieved Glassware: Champagne Flute Garnish: none
140
Kir Royale
9 parts Champagne 1 part Crème de Cassis Prep: Add Crème de Cassis to glass and fill with Champagne Glassware: Champagne Flute Garnish: Lemon Twist *History: the "rich" people of Burgundy ripped off the famous Kir of the working class by switching Aligoté for Champagne
141
Mimosa
4 oz. Brut Champagne 2 oz. Orange Juice 1 barspoon Grand Marnier (optional) Prep: Build in glass Glassware: Champagne Flute Garnish: none
142
Americano
1 oz. Campari 1 oz. Sweet Vermouth Soda Water Prep: Serve over ice Glassware: Lowball Glass Garnish: Orange Slice **The precursor to the Negroni
143
Caipirinha
2 oz. Cachaça Juice of two Lime Quarters 2 tsp. Sugar Prep: Muddle sugar and lime; then add crushed ice and Cachaça Glassware: Lowball Glass Garnish: Lime Wedge
144
Golden Cadillac
1 oz. Galliano 2 oz. White Crème de Cacao 1 oz. Cream Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: none
145
Grasshopper
1 oz. Green Crème de Menthe 1 oz. White Crème de Cacao 1 oz. Cream Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: none
146
Long Island Ice Tea
``` 1/2 oz. Vodka 1/2 oz. Tequila 1/2 oz. White Rum 1/2 oz. Triple Sec 1/2 oz. Gin 3/4 oz. Lemon Juice 1 oz. Simple Syrup 1 oz. Coca-Cola ``` Prep: Stir / ice and strain Glassware: Highball Glass Garnish: Lemon Twist
147
Margarita
2 oz. Tequila 3/4 oz. Cointreau (or Combier) 3/4 oz. Lime Juice Simple Syrup to taste (optional) Prep: Shake w/ ice and strain into salt-rimmed glass, with or without ice Glassware: Cocktail Glass Garnish: Lime Wedge *Tequila variation of a classic sour + Cointreau
148
Matador
1.5 oz. Tequila 3 oz. Pineapple Juice Juice of one-half Lime Prep: Shake w/ ice and strain Glassware: Cocktail Glass Garnish: none
149
Paloma
2 oz. Tequila One-half Lime Chilled Grapefruit Soda Prep: Muddle lime; build the drink over the ice and stir gently. Glassware: Highball Glass Garnish: Lime Wedge
150
Pimm's Cup
``` 2 oz. Pimm's No. 1 1/2 oz. Lime Juice 1/2 oz. Lemon Juice 1/2 oz. Simple Syrup 1/2 oz. Gin Soda Water ``` Prep: Muddle cucumber and simple syrup; add other ingredients and shake w/ ice and strain; top w/ soda Glassware: Highball Glass Garnish: Cucumber Slice, Mint Sprig
151
Pisco Sour
``` 2 oz. Pisco 1 oz. Lime or Lemon Juice (or combination of both) 3/4 oz. Simple Syrup 1 Egg White 1 dash Angostura Bitters ``` Prep: Shake all ingredients except bitters w/ ice and strain; dash bitters on top Glassware: Cocktail Glass
152
Sloe Gin Fizz
``` 1 1/2 oz. Sloe Gin 3/4 oz. Lemon Juice 1/2 oz. Simple Syrup Soda Water 1 Egg White ``` Prep: Shake w/ ice and strain into glass w/o ice Glassware: Highball Glass Garnish: Lemon Twist (discarded)
153
Tequila Sunrise
1.5 oz. Tequila 3 oz. Orange Juice 1/2 oz. Grenadine Prep: Pour Tequila and OJ together; top w/ Grenadine Glassware: Highball Glass Garnish: Orange Slice and Cherry

Cocktails (1 decks)

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