Cocktails - high level review Flashcards

Question

Name a sparkling cocktail that uses Gin as the base spirit.

Answer 1

Bijou Delmonico Dempsey Cocktail Dubonnet Cocktail Gibson Martinez Martini Napoleon Cocktail Negroni Parisienne Pink Lady Vesper

Answer 2

Bronx Cocktail Golden Dawn Monkey Gland Satan's Whiskers

Answer 3

Singapore Sling

Answer 4

The base spirit is Green Crème de Menthe. Ingredients: 1 oz. Green Crème de Menthe 1 oz. White Crème de Cacao 1 oz. Cream Preparation: Shake all ingredients over ice and strain. Presentation: Cocktail Glass Bartender Comments: Straightforward and tasty, but be sure to use quality crème liqueurs.

Answer 5

Ingredients: 1.5 oz. Irish Whiskey 1 tsp. Brown Sugar 6 oz. Hot Coffee Heavy Cream Preparation: Add whiskey, coffee and sugar to the mug. Top with Cold Cream. Presentation: Coffee Mug Bartender Comments: In order to ensure the cream floats, it must be lightly whipped. My preferred method is remove the coil from a hawthorne strainer and add it to shaker with the cream. Shake vigorously for ten seconds or so, et voilà! Pour the cream over the back of a barspoon to float it on top of the spiked coffee.

Answer 6

**Tipperary** Ingredients: 1 oz. Irish Whiskey 1 oz. Sweet Vermouth 1 oz. Green Chartreuse Preparation: Stir ingredients with ice and strain. Presentation: Cocktail Glass, Cherry History: The first publication of this recipe appears in Hugo Enslslin's Recipes for Mixed Drinks (1916). It calls specifically for Bushmills, and also recommends shaking the cocktail. Preparations and Variations: The equal parts of this recipe are part of it's personality, however this is often changed. The choice of Irish Whiskey is an important one as is the type of vermouth used. The Savoy Cocktail Book (1930) includes 2 recipes, the one above, and the No.2- 1 ounce each of gin and dry vermouth, and .5 ounce each of grenadine and orange juice to be shaken with 2 sprigs of mint. This second recipe is sometimes confused for the original.

Answer 7

Margarita Naked and Famous Tequila Sunrise

Answer 8

**Corn 'n' Oil** Ingredients: 2 ounces blackstrap rum, such as Cruzan 1/2 ounce velvet falernum 1/4 ounce lime juice 2–3 dashes Angostura bitters Preparation: Build over ice. Presentation: Old Fashioned glass, garnished with lime wedge History: The origin of this drink is unknown. Some believe it to be a child of the post-WWII Tiki era, while others think it is a more modern creation. Preparation & Variations: Cruzan Black Strap Rum may be replaced with another similar rum, but it can be difficult to find one that performs like Cruzan's, which is made using Cruzan's two-year-old light rum as a base with the addition of dark molasses. Some recipes may recommend shaking the cocktail, but it is meant to be enjoyed like an Old Fashioned.

Answer 9

Dark 'n' Stormy

Answer 10

Ingredients: 2 ounces Gosling's Black Seal Rum 1/2 ounce lime juice (optional) Ginger beer Preparation: Build the drink over ice. Presentation: Highball glass, garnished with lime wedge History: The Dark 'n Stormy has been a registered trademark of the Goslings Brothers since 1991. Notably, the trademark only specifies one apostrophe in front of the N, allowing bars and restaurants to list a Dark 'n' Stormy. Goslings asserts that the drink was created soon after WWI in Bermuda. The cocktail's ties to sailing and sail boat racing are often employed in its marketing. Preparations & Variations: The Safe Harbor, an identical drink, was created to comply with trademark laws, and variations enhance its darkness and its storminess. The ginger beer can make or break the drink. Goslings producers its own, but other famous brands include Reed's, Barritt's, Rocky's (made by Coca Cola), and the ultra spicy Blenheim's from South Carolina.

Answer 11

Tom and Jerry

Answer 12

Ingredients: 12 eggs 3 oz. over proof Jamaican Rum 1 1/2 Tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground all spice granulated sugar Preparation: Separate the yolks from whites. Beat the whites stiff, and the yolks until watery. Combine the yolks and whites and mix thoroughly while adding all of the spices and rum. Then, while mixing add sugar until the mixture achieves a batter like texture. This base will keep well refrigerated as it is full of sugar and alcohol. Presentation: Take 1 table spoon of the batter, add 2 ounces of brandy and stir in boiling water to desired dilution based on taste. Serve with a spoon in a mug. History: While Jerry 'The Professor' Thomas is always associated with this drink, its original form was created by an 1820's British journalist named Pierce Egan. It was, and has always been a variant on a traditional egg nog. Egan's original recipe called for the whipping of eggs, brandy, spices and sugar to be cut with hot water rather than be diluted by the standard method of shaking the ingredients with with ice. Jerry Thomas took the cocktail and pushed it to greatness by simply employing some basic culinary techniques to achieve a completely different texture. We have put forth the recipe that he published in his Bar-Tenders Guide(1887). Preparations and Variations: Mr. Thomas adds that when mixing in the sugar, a few ounces of soda water will help keep the sugar from settling on the bottom. You can also substitute a rich 2:1 gomme syrup made from either white or Demerara sugar. He also sites a variation for the "adept patrons" where the brandy is reduced and blend of different rums are added when serving. The recipe for the base above can be reduced in size to keep it fresh. Other modern variations replace the hot water with hot milk, and even hot cocoa.

Answer 13

Caipirinha Daiquiri Hemingway Daiquiri Mojito

Answer 14

Ingredients: 2 ounces cachaça Juice of two lime quarters 2 teaspoons sugar Preparation: Muddle sugar and lime quarters until sugar is dissolved. Add crushed ice and cachaça. Presentation: Lowball glass, garnished with lime wedge Bartender Comments: A tricky recipe, as limes will vary in the amount of juice they will yield. Look for limes that are on the pale side of green with a thin skin; they should have some give to them. That being said, taste as you go to make sure everything is in balance. For a richer profile, use a coarse sugar in the raw.

Answer 15

Ingredients: 2 ounces rum 3/4 ounce lime juice 3/4 ounce simple syrup Preparation: Shake all ingredients with ice and strain. Presentation: Cocktail glass, garnished with lime wedge/wheel History: The Daiquiri takes its name from its birthplace, Daiquiri Beach, Cuba. This small town was one of the first landing sites for American businesses after the Spanish-American War in 1898. The cocktail was enjoyed locally by engineers and mine owners alike until 1909, when Admiral Lucius Johnson visited Cuba and was offered this drink by the engineer Jennings Cox. Admiral Johnson then introduced the cocktail to the Army and Navy Club in Washington D.C., and its popularity in the states grew from there. Preparations & Variations: The original Daiquiris on Daiquiri Beach were often in tall glasses packed with ice. First, a teaspoon of sugar was poured on top of the ice, followed by the juice of one or two limes and a healthy portion of rum. The drink was stirred with a long spoon until the glass frosted. As the Daiquiri moved around the US, its variations multiplied. The drink was published in Hugo Ensslin's Recipes for Mixed Drinks (1916) under the name Daiguiri and called for lime juice, grenadine, and rum. Other popular variations include the Hemingway Daiquiri, with white rum, grapefruit and lime juices, and Maraschino liqueur, and the Floridita Daquiri, which calls for Maraschino as well as sugar and leaves out the grapefruit. Many adjust the sugar-to-lime juice ratio to create a drier or sweeter cocktail. Depending on the quality of your limes, or the particular rum of choice, this may be necessary. However, using equal parts of citrus and sugar typically yields a balanced cocktail.

Answer 16

Ingredients: 2 oz. White Rum 1 oz. Grapefruit Juice 1/2 oz Lime Juice 1/2 oz. Maraschino Liqueur Preparation: Shake all ingredients with ice and strain. Presentation: Cocktail Glass, Lime Wedge/Wheel History: Constantino Ribalaigua Vert., bartender at La Floridita Bar in Havana, created this for Mr. Hemingway who was lovingly referred to as "Papa" around town. He often had cocktails created for him, and made some up himself too. The tale about this popular take on the Daiquiri Beach legend says that when Hemingway tried his first Floridita Daiquiri(the classic plus Maraschino Liqueur) he exclaimed, "That's good but I prefer mine with twice as much rum and no sugar!". His nickname, and his request for essentially a double shot of Rum and a squeeze of lime dubbed this specific rendition the Papa Doble. Over time, they evolved the cocktail to the recipe you see above, and named it the Hemingway Special Daiquiri. Preparation and Variations: Many bartenders like to reduce the amount of Maraschino Liqueur, and add some simple syrup to put the Maraschino further in the background. The amount of grapefruit juice is often adjusted, and the size is sometimes reduced to the standard three ounces. However, the recipe put forth is what many consider to be the original.

Answer 17

Ingredients: 1.5 oz. White Rum 3/4 oz. Lime Juice 2 tsp. Sugar 8-10 Mint Leaves Soda Water Preparation: Muddle mint, lime and sugar, add ice and rum. Shake briefly and pour into a fresh glass.Top with fresh ice before adding the soda water. Presentation: Lowball or Highball Glass, Mint Sprig History: The Mojito may have the oldest origin of any modern day cocktail, though it didn't always go by the same name. In 16th century Havana, Cuba a drink known as El Draque was consumed by many sailors, and originally by the crew of Sir Francis Drake's fleet after their raid at the Cartegna de Indias in 1586. The El Draque was prescribed to prevent scurvy, and consisted of Aguardente de Caña (fire water from sugar cane) lime juice, sugar cane juice and mint. IN the 1650's tafia(an un-aged harsh rum) and rum where available to the British, and the mixture followed. A contending story says that African slaves working on Cuban sugarcane fields created the drink during the 1800's. Preparation and Variations: Contrary to belief, it is not necessary to muddle the mint into a paste to release all of its aroma. The granulated sugar can be replaced by simple syrup. The cocktail often looks best when served in a glass completely full of ice. A more laborious, but maybe better way to create the drink is to shake the mixture and strain over new ice in a glass with a few freshly torn mint leaves. Since the original version of this drink did not include soda water, and the amount of soda water added is often the largest variable, it is recommended to think about this drink in both long and short versions.

Answer 18

Old Cuban Ingredients: 1 1/2 oz. Aged Rum 3/4 Fresh Lime Juice 3/4 Simple Syrup 6-8 Mint Leaves 2 oz Sparkling Wine EB Note: similiar to a Mojito, but with aged rum and sparkling wine instead of soda water. Preparation: Shake all but the sparkling wine with ice and strain. Top with sparkling wine. Presentation: Cocktail Coupe, Mint sprigs and/or lime wheel. History: Considered to be a modern classic by many, this offering was first served by Audrey Saunders while tending bar at Beacon restaurant on the Upper West Side of Manhattan before she opened the Pegu Club. Originally a riff on a mojito that she called the El Cubano, this was a matter of adjusting the ratio of fizz to cocktail, and using sparkling wine instead of soda water. When she added aged rum, the Old Cuban was born. It is offered as a memory of the times during prohibition when those who could, flew to Cuba to drink above ground. Preparations and Variations: The sparkling wine that is added can drastically change the cocktail. Something bright and fresh versus a toasty wine with a ton of autolysis is not necessarily better, only different. The combinations are almost endless. Refreshing versions would include things like a straight forward 5 yr Havana Club and Cava, while rich and powerful versions could include El Dorado 21yr with a float of Cristal!

Answer 19

El Presidente Ingredients: 1 1/2 ounce rum 3/4 ounce dry vermouth 1/2 ounce Curaçao liqueur 1 barspoon grenadine Preparation: Stir with ice and strain. Presentation: Cocktail glass, garnished with orange peel History: This cocktail gained popularity in Cuba as Americans visited in increased numbers during Prohibition. It was likely created for one of two Cuban presidents: Mario García Menocal (1913–1921) or Gerardo Machado y Morales (1925–1933). The drink's creator is unknown, but its popularity in the US is thought to be aided by Pan American Airlines, to which Machado gave exclusive rights to the Florida-Havana route. In response, the airline served El Presidente cocktails on its flights. Preparations & Variations: There are few variations on this cocktail, but some add acid for balance.

Answer 20

Fog Cutter Hurricane Mai Tai Piña Colada Zombie

Answer 21

Ingredients: 2 ounces white rum 1 ounce brandy 1/2 ounce gin 1 ounce lemon juice 1 ounce orange juice 1/2 ounce Orgeat syrup Cream Sherry float Preparation: Shake ingredients with ice and strain. Float cream Sherry on top of the drink. Presentation: Tiki mug or highball glass, garnished with mint sprig History: One of the classics from the beginning of the Tiki era, this cocktail is credited to Tony Ramos, a famous bartender from Don the Beachcomber's in Hollywood. It is a great example of the competition between Don the Beachcomber's and Trader Vic's in San Francisco. Both often claimed ownership of classics like the Mai Tai and the Zombie. This Don the Beachcomber's drink first appears in the 1946 edition of Trader Vic's Book of Food and Drink. Preparation & Variations: This is thought to be one of the first cocktails to prescribe a mug as the serving vessel. The recipe originally called specifically for Puerto Rican rum.

Answer 22

Ingredients: 2 oz. Dark Jamaican Rum 2 oz white rum 1/2 oz over proof rum 2 oz. Lemon Juice 2 oz. Passion Fruit Syrup Preparation: Shake with ice and pour without straining. Presentation: Hurricane Glass, Lemon Wheel History: The Hurricane's first home is the New Orleans bar, and one time speak easy called Mr. O'Brien's Club Tipperary where the password for entry was "Storm's Brewin'". Accoring to Ian McNulty's Drinking in History: Classic Cocktails and Modern Thirsts of the French Quarter, the drink was created in the 1940's when O'Brien needed to get rid of some unpopular rums that he was forced to buy. Preparation and Variations: If one took the care to make a quality passion fruit syrup, and balanced the proportions this could be quite a show stopper. Rums, juices and syrups are all changed often to find the cheapest way to execute this drink that is usually served in plastic cups along Bourbon Street. A popular Bahamas version includes over proof rum, Licor 43, Gran Marnier and Baileys.

Answer 23

Ingredients: 1 oz. Dark Jamaican Rum 1 oz. Amber Martinique Rum 1/2 oz. Lime Juice 1/4 oz. Curaçao Liqueur 1/4 oz. Orgeat Syrup Preparation: Shake with ice and strain. Presentation: Old Fashioned Glass filled with crushed ice. Garnish can include mint, limes, pineapples and umbrellas. History: The Mai Tai was at the center of the competition between Don the Beachcomber and Trader Vic. Don the Beachcomber claimed to have created the cocktail in 1933 when he opened his Polynesian restaurant. Trader Vic claims to have made the cocktail in 1944 when he served it to a group of friends visiting from Tahiti. Upon tasting the cocktail one of them exclaimed "Maita'i roa ae!", which literally means 'very good' or figuratively 'the best', and therefore named the cocktail Mai Tai - the Tahitian word for 'good'. The widely used recipe today is based on the Trader Vic's 1944 version. Preparation and Variations: Each great bar has its own interpretation of the Mai Tai, and some will make different variations. A mix of rums is typical, and some will incorporate over proof rums as well. This drink can be shaken with or without ice, and poured over fresh crushed ice. Orgeat syrup can be purchased, or homemade.

Answer 24

Ingredients: 1 oz. White Rum 1 oz. Cream of Coconut 3 oz. Pineapple Juice Preparation: Shake all ingredients with ice or blend until smooth. Presentation: If blended, use a Hurricane glass, if shaken serve in a crushed ice filled mug or old fashioned glass. Garnishes should be creative, and often include an umbrella. History: The earliest mention of a drink made of white rum, coconut and pineapple references the cocktail that the 19th century Puerto Rican pirate Roberto Cofresi would give his crew to lift spirits. When he died in 1825, the recipe for his mood lifting elixir was lost. The modern day cocktail's creation is said to be the work of Ramón "Monchito" Marrero, a bartender at the Caribe Hilton's Beachcomber bar in 1954. He continued to work at the Caribe until 1978, when the drink was subsequently recognized as the national drink of Puerto Rico. Another story that brings the blended version into the picture states that a Spanish bartender named Ramon Portas Mingot who was brought from Bueno Aires to work at Restaurant Barrachina in Old San Juan created the cocktail by mixing rum, coconut cream, condensed milk, pineapple juice and ice in a blender. Preparations and Variations: The most important ingredient in a Piña Colada is certainly the cream of coconut. Coco Lopez was created in Puerto Rico in 1948, and Ramon Marrero sites using it in his original recipe. A variety of rums can be used, and while white rum is the traditional base darker rums have been added to increase the complexity of this drink. For those blending the cocktail, think of using frozen pineapple instead of ice. Some may scoff at the Piña Colada, but when a bartender takes it seriously it can be quite special.

Answer 25

Ingredients: 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 dash Pernod 1 dash Angostura Bitters Preparation: Shake with Ice and strain into an ice filled glass. Crushed Ice may be used. Presentation: Highball glass, or decorative zombie mug creatively garnished with fruit, umbrellas, sparklers or anything else that makes sense for the mood. History: Donn Beach first created the Zombie in 1934 at his Don the Beachcomber's restaurant in Hollywood. It is thought that he created it to help a hungover customer get though an upcoming business meeting. The 1939 New York World's Fair was a catalyst for the drink's popularity. Donn Beach was quite secretive about his recipes, and would often conceal ingredients and use code names for proprietary syrups to ensure that he was the only one who knew the complete recipes. in Jeff "Beachbum" Berry's Sippin Safari he reports presents three different recipes for the zombie between 1934 and 1956. Preparation and Variations: *Don's Mix: Two parts white grapefruit juice, combined with one part cinnamon infused syrup The Zombie has not only been re-imagined by many bartenders around the world, it has also spawned the creation of many other cocktails in the tiki genre.

Answer 26

God Father Rusty Nail Presbyterian Toddy Penicillin Bobby Burns Rob Roy Blood and Sand

Answer 27

Ingredients: 1 1/2 ounce Scotch whisky 3/4 ounce amaretto Preparation: Pour ingredients over ice and stir gently to mix. Presentation: Old Fashioned glass History: The origin of this Duo is unknown, but Disaronno claims that it was the favorite cocktail of actor Marlon Brando. Either way, it first made an appearance as the Tiki era ended and the Disco age of Grasshoppers and Mudslides began. Preparation & Variations: The drink can also be made using equal parts if looking for a sweeter version. Substitute vodka for the Scotch to make the Godmother, or use Cognac to make a French Connection.

Answer 28

Ingredients: 2 oz. Blended Scotch Whisky 1 oz. Drambuie Preparation: Stir with ice and strain into an ice-filled glass. Presentation: Old Fashioned Glass, Lemon Twist Bartender Comments: This is a punchy drink—scotch-based with an eighty-proof scotch liqueur. That's why I like this recipe, which calls for stirring the cocktail before adding it to fresh ice.

Answer 29

Ingredients: 2 oz. Scotch Whisky Ginger Ale Preparation: Pour Scotch over ice and fill with equal parts ginger ale and soda water. Presentation: Highball Glass History: Many believe this cocktail to have been originally made with French Brandy. However, after Phylloxera destroyed the European vineyard Cognac disappeared from bars as well. When Scotch was used as a supplement, the official Scottish denomination of Christianity became the name of this drink too. Preparations and Variations: Today, many guests will 'call' their spirit or brand of choice for a Presbyterian though it is more common to order a 'Jack and Ginger' not a Jack Daniels Presbyterian. The Presbyterian is thought by some to distinguish itself from a plain spirit and ginger ale mixture by cutting the ginger beer with soda water.

Answer 30

Ingredients: Scotch Whisky Water Lump of Sugar Preparation: Serve warm or cold. This is a cocktail made to be tinkered with. Presentation: Mug, or glass with a handle if served hot, old fashioned glass if served at room temp. History: The Toddy, originally a Whisky Toddy is one that started off very basic. The word toddy made its way to the UK through trade with India where it was a customary pine-sap fermented beverage. It was then adapted to a method by where one would simply add a sweet 'sap' to a spirit, Scotch originally. It was simply sugar disolved in water and served with one ice cube in a tumbler. By the1830's the Toddy approach was in the US, and was applied to many spirits; Gin, Apple Brandy and American/Canadian Whiskey being the most popular variants. By the Civil War, the Toddy was served either with hot water used to dilute the sugar, or the original way with one ice cube. In Jerry Thomas's 1887 cocktail book he has a hot and cold Toddy entry for each spirit, with a typical ratio of 2 parts water to one part spirit. Preparations and Variations: Today if you were to order a Toddy at a bar, it would surely be a proprietary version of the hot Toddy. It may include cloves, lemon and other spices, be sweetened with honey and could be made with either whiskey or brandy.

Answer 31

Ingredients: 2 ounces Blended Scotch Whisky .75 ounce lemon juice .75 ounce honey syrup 2-3 pieces of sliced ginger Islay Scotch float Preparation: Muddle the ginger with the honey syrup. Then shake the ingredients with ice. double strain into a rocks glass and float the islay scotch before serving. Presentation: Served over ice in a rocks glass with a candied ginger garnish History: Invented in 2005 by Sam Ross at New York City's Milk & Honey Preparations and Variations: The only major variation is using ginger-honey syrup to forgo the step of muddling.

Answer 32

Ingredients: 2 ounces Blended Scotch Whisky .75 ounce lemon juice .75 ounce honey syrup 2-3 pieces of sliced ginger Islay Scotch float Preparation: Muddle the ginger with the honey syrup. Then shake the ingredients with ice. double strain into a rocks glass and float the islay scotch before serving. Presentation: Served over ice in a rocks glass with a candied ginger garnish History: Invented in 2005 by Sam Ross at New York City's Milk & Honey Preparations and Variations: The only major variation is using ginger-honey syrup to forgo the step of muddling.

Answer 33

Ingredients: 2 oz. Blended Scotch Whisky 1 oz. Sweet Vermouth 1 dash Angostura Bitters Preparation: Stir all ingredients with ice and strain into chilled glass. Presentation: Cocktail Glass, Cherry Bartender Comments: Essentially a scotch-based Manhattan. I feel there is a greater range of diversity among styles and profiles of blended scotch than there is among bourbon and rye, which means there are a lot of ways to personalize your Rob Roy. I like the malt-forward characteristic and integrated smoke of Johnnie Walker Black Label for my base spirit. As with the Manhattan, you can opt for a drier version by substituting dry vermouth for sweet.

Answer 34

Ingredients: 3/4 ounce Scotch whisky 3/4 ounce sweet vermouth 3/4 ounce Cherry Heering 3/4 ounce orange juice Preparation: Shake all ingredients with ice and strain. Presentation: Cocktail glass, garnished with orange twist (flamed) History: The Blood and Sand first appears in print in The Savoy Cocktail Book (1930) and is said to be named for the 1922 Rudolph Valentino silent film Blood and Sand, which is about Spanish bullfighting. The original recipe makes no recommendation for the type or brand of Scotch whisky. Preparation & Variations: Some of the recipes published after the original call for blood orange juice. There are also recipes altered to include a half ounce each of Cherry Heering and sweet vermouth and one ounce each of Scotch and orange juice, rather than equal parts of all four. In modern cocktail bars, the drink is sometimes made using specific single malts instead of blended Scotch, or simply by floating a peaty single malt on top.

Answer 35

Paloma Ingredients: 2 oz. Tequila One-half Lime Chilled Grapefruit Soda Preparation: Muddle lime in Highball glass. Rim with salt and add ice. Build the drink over the ice and stir gently. EB recommended producer: Patrón Silver Presentation: Highball Glass, Lime Wedge Bartender Comments: We may think of the Margarita as the quintessential Mexican cocktail, but the Paloma is much more commonplace. Try one and you'll see why. For my grapefruit soda of choice I prefer Squirt—it has a bit more tang.

Answer 36

Bloody Mary Bull Shot Black Russian God Mother Cape Codder Harvey Wallbanger Madras Moscow Mule Screwdriver Sea Breeze Cosmopolitan Kamikaze Sex on the Beach Russian Spring Punch French Martini

Answer 37

Ingredients: 1 1/2 ounces vodka 4 ounces tomato juice 1/2 ounce lemon juice 1/2 teaspoon horseradish 3 dashes Tabasco sauce 3 dashes Worcestershire sauce Salt, to taste Cracked black pepper, to taste Celery salt, to taste Preparation: Build the drink in a mixing glass and roll with ice to mix and chill. Presentation: Highball glass. The celery stick is mandatory, but everything else is optional. History: A few people claim to have developed this brunch staple. Fernand Petiot originally claimed to have created it in 1921 at the New York Bar in Paris (before it became Harry's New York Bar). However, according to the St. Regis Hotel in New York, where he later bartended at the King Cole Room, Petiot said he merely initiated the modern Bloody Mary in 1934. The simple vodka and tomato juice mixture was already a known drink served at the 21 Club. Preparation & Variations: The Bloody Mary may be the all-time most varied cocktail. Everyone makes it differently, using unique blends of spices, sauces, pickles, juices, bitters, and spirits. This recipe lists the most common components, though it is just a foundation for continued variation.

Answer 38

Ingredients: 1 1/2 ounces vodka 3 ounces beef broth 1/2 ounce fresh lemon juice Salt, to taste Preparation: Build the drink in an ice-filled glass. Stir gently. Presentation: Highball glass, garnished with lime wedge History: Also known as the Bloody Bull Shot, this cocktail appeared sometime between 1949 and 1956. Smirnoff claims to be the creator. Preparations & Variations: Many variations exist. Some add Worcestershire and Tabasco sauces, black pepper, celery salt, and even tomato juice, making the cocktail more akin to the Bloody Mary. To stock beef broth behind the bar, purchase small cans of Campbell's beef broth or dissolve bouillon cubes in hot water. Using canned broth will allow for quick service and minimal prep without waste. Bouillon cubes will yield a liquid that needs to be cooled to room temperature before using, requiring prep at the beginning of the shift and more waste in discarding leftovers. This cocktail most often appears in old taverns and inns. Visit JG Melon if you're in Manhattan—there is always an open can of beef broth on the bar.

Answer 39

Ingredients: 1 1/2 ounces vodka 3/4 ounce Kahlùa liqueur Preparation: Pour ingredients over ice. Presentation: Lowball glass History: This cocktail was born in Belgium at the Hotel Monopole in Brussels. Bartender Gustav Tops allegedly created it for the American ambassador to Luxembourg who was staying at the hotel, Perle Mesta, who was also a socialite of the era, providing the inspiration for Irving Berlin's Call Me Madam and gracing the cover of Time magazine in 1949. Preparations & Variations: The many published variations of the drink include the Dirty, Tall, or Australian Black Russian, which elongates the cocktail with Cola in a highball glass; the Black Magic, which adds a squeeze and a twist of lemon to the original; the Black Irish Russian, which adds a head of Guinness; or the White Russian, which adds cream or milk. Working with a more intensely flavored coffee liqueur and perhaps a flavored vodka like citrus or vanilla might also prove interesting.

Answer 40

Ingredients: 1 ounce vodka 1 ounce amaretto liqueur Preparation: Pour over ice and stir briefly to mix the two ingredients. Presentation: Double rocks glass History: The origin of this cocktail is unknown, but it is clearly a variation on the God Father. Disarono claims the creative rights of that cocktail. Preparation & Variations: This drink is one of many variations on the God Father. It is known as a "duo," or a blend of a dry spirit and a liqueur.

Answer 41

Ingredients: 1 1/2 ounces vodka 4 ounces cranberry juice 1/4 ounce lime juice Preparation: Pour ingredients over ice. Presentation: Highball glass, garnished with lime wedge Bartender Comments: Allegedly named after MA's Cape Codder Resort. Omit the lime juice to make a Cape Cod.

Answer 42

Ingredients: 1 1/2 ounces vodka 4 ounces cranberry juice 1/4 ounce lime juice Preparation: Pour ingredients over ice. Presentation: Highball glass, garnished with lime wedge Bartender Comments: Allegedly named after MA's Cape Codder Resort. Omit the lime juice to make a Cape Cod.

Answer 43

Ingredients: 2 oz. Vodka 2 oz. Cranberry Juice 2 oz. Orange Juice Preparation: Shake all ingredients with ice and strain into glass filled with ice. Presentation: Highball Glass, Orange Slice Bartender Comments: A sweeter variation of the Sea Breeze.

Answer 44

Ingredients: 2 oz. Vodka (originally Smirnoff's) 1/2 oz. Lime Juice 4 oz. Ginger Beer Preparation: Pour vodka and lime juice into ice-filled mug and top with ginger beer. Presentation: Copper Mug, Lime Wedge Bartender Comments: This drink has seen a huge resurgence of late. While many insist that the copper mug makes the drink, I would assert that the quality of the ginger beer should take precedence (especially since expensive copper mugs routinely walk out of the bar). Cock n' Bull is the original brand used but I also like the Australian Bundaberg and the UK-based Fever Tree.

Answer 45

Ingredients: 2 oz. Vodka 4 oz. Orange Juice Preparation: Serve over ice. Presentation: Highball Glass, Orange Slice Bartender Comments: Not too much to say about this simple drink, but for god's sake use fresh orange juice - this should go without saying for any cocktail, really.

Answer 46

Ingredients: 2 oz. Vodka 4 oz. Cranberry Juice 2 oz. Grapefruit Juice Preparation: Shake all ingredients with ice and strain into glass filled with ice. Presentation: Highball Glass, Lime Wedge Bartender Comments: Swapping the Grapefruit juice for pineapple will result in a variant, the Bay Breeze. While most bartenders will build this drink, shaking helps to incorporate all of the ingredients and create a lighter texture.

Answer 47

Ingredients: 1 1/2 ounce vodka 1/2 ounce Triple Sec 1/2 ounce cranberry juice 1/2 ounce lime juice Preparation: Shake all ingredients with ice and strain into a cocktail glass. Presentation: Cocktail glass, garnished with lime twist Bartender Comments: Cheryl Cook's name is often bandied about when discussing the Cosmo's origin. Working in South Beach in the mid-1980s, Cook based her original drink on the then-new Absolut Citron vodka, triple sec, Rose's lime cordial, and "just enough cranberry to make it oh so pretty in pink."

Answer 48

Ingredients: 1 oz. Vodka 1 oz. Triple Sec 1 oz. Lime Juice Preparation: Shake all ingredients with ice and strain. Presentation: Cocktail Glass, Lime Slice Bartender Comments: For those who like Margaritas without all that tequila deliciousness.

Answer 49

Ingredients: 1 oz. Vodka 1 oz. Peach Schnapps 1 oz. Chambord 2 oz. Pineapple Juice dash Cranberry Juice Preparation: Shake all ingredients with ice and strain into glass filled with ice. Presentation: Highball Glass, Lime Wedge Bartender Comments: Like many of the above, another creation of the '80s. Outside of that decade, and/or theme parties celebrating it, scrupulously avoid consumption of this drink.

Answer 50

Ingredients: 1 oz. Vodka 3/4 oz. Lemon Juice 1/2 oz. Simple Syrup 1/4 oz. Crème de Cassis Sparkling Wine Preparation: Combine first three ingredients in a shaker. Fill with ice and shake. Strain over fresh ice in a highball. Top with bubbles and add the créme de cassia last to create a cascade effect. Presentation: Highball Glass, Lemon Slice (Seasonal Fresh Berries are optional) History: Created by London bartender Dick Bradsell in the 1980's. He is not sure what bar he was working at when he created the cocktail, but he recounts that it came out of the necessity to save money at a cocktail party he hosted. Guests were given créme de cassis, lemon juice, vodka and sugar syrup and were told to bring their own sparkling wine. Preparations and Variations: Can be served over regular ice or crushed ice. The créme de cassia can be mixed in initially or poured on top as instructed above.

Answer 51

Ingredients: 2 ounces vodka 1/2 ounce Chambord 2 1/2 ounces pineapple juice Preparation: Shake all ingredients with ice and strain into a cocktail glass. Presentation: Cocktail glass, garnished with lemon twist History: Keith McNally's first restaurant, the Odeon, opened in 1980 and is credited for creating the drink. It was on the opening cocktail menu for his popular SoHo restaurant Balthazar. Preparation & Variations: Not much has changed for this '80s icon. A guest ordering a French Martini will often expect to see recognizable French ingredients like Chambord and often Grey Goose. Though not traditional, Chambord is sometimes swapped out for a more savory créme de cassis.

Answer 52

Grey Goose Chopin Belvedere

Answer 53

Sherry Cobbler Bellini Champagne Cocktail Death in the Afternoon Mimosa Adonis Bamboo Kir & Kir Royale

Answer 54

Ingredients: 3 1/2 ounces Amontillado Sherry 1/2 table spoon of sugar 2-3 orange slices Preparation: Muddle the orange slices and sugar at the bottom of the serving glass. Add the sherry on top and cover with crushed (cobbled) ice. Presentation: Cobbler or Old Fashioned glass, various citrus fruits and berries. Always serve with a straw. History: The exact origin of the Cobbler is unknown, though historian Dave Wondrich is able to place it at least to the 1830's with an entry about the Sherry Cobbler in a random traveler's diary he came across. It's popularity spiked when Charles Dickens includes it in his 1844 The Life and Adventures of Martin Chuzzelwit. Preparations and Variations: The fruit at the bottom, blends of different sherrys, and the many bitters, vermouths and liqueurs that can be added and changed in this foundation cocktail present an endless amount of variation fun. Some recipes recommend shaking the ingredients, but you don't want to water the sherry down before serving. Crushed ice melts fast enough. It is important that the cocktail is drank through a straw so it can be enjoyed in layers from the bottom-up.

Answer 55

Ingredients: 2 parts Prosecco 1 part white peach purée Dash raspberry purée Preparation: Pour Prosecco over purées in glass. Stir gently. Presentation: Champagne flute History: The Bellini was created by Giuseppe Cipriani at his original Cipriani's in Venice, Italy, sometime before the beginning of WWII but after 1934, when the bar opened. The name is said to be derived from the fact that the color of the cocktail matched that of a saint's toga in a 15th-century painting by Giovanni Bellini. Ernest Hemingway was known for drinking copious amounts of these, as was Orson Wells. The drink became available year-round at the Cipriani bars in Venice and New York when a smart French businessman started a company to ship fresh white peach purée to both locations. Preparations & Variations: The peach component of this cocktail varies wildly. From peach schnapps to artificial syrups, peach nectar, juices, and the occasional frozen purée, it is rarely made with a truly fresh peach purée. The original version was made with white peaches, but yellow peaches have often been substituted. Other variations include the Rossini, made with strawberry purée; the Tintoretto, made with pomegranate juice; and the Puccini, made with half peach purée and half mandarin juice.

Cocktails - high level review Flashcards

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