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Flashcards in Cocktails to Know Deck (145):
1

20th Century

1/2 oz lemon juice
1/2 oz white creme de cacao
1/2 oz cocchi bianco
1 1/2 oz plymouth gin
Shake; double strain in coupe. No garnish.

2

El Presidente - both versions

1.5 oz Rhum Agricole
1.5 oz Dolin Blanc
1 tsp Clement Creole Shrub
1/2 tsp Grenadine
Stir, strain into coupe with orange peel and cherry for garnish.

**Alt - 1 1/2 oz gold rum, 3/4 oz dry vermouth, 1/4 oz orange curaçao, 1/2 teaspoon grenadine.

3

Vesper

1 dash orange bitters
1/2 oz lillet
1 oz vodka
2 oz gin
Stir; strain into cocktail glass. Lemon garnish.

4

GIbson

2 oz gin
1 oz dry vermouth
1 dash orange bitters
Stir, strain in cocktail glass. Cocktail onion garnish.

5

Twentieth Century

Improved sour/gin cordial
1/2 oz creme de caco
3/4 oz lemon juice
3/4 oz lillet blanc
1 1/2 oz gin
Shake; double strain into cocktail coupe. Lemon expression/garnish.

6

Tale Spin

Rinse the glass with campari.
1 oz sweet vermouth
1 oz green chartreuse
1 oz gin
Stir; strain into cocktail glass.

7

Martini

2 oz gin
1 oz dry vermouth
2 dash orange bitters
Stir; strain into cocktail glass with lemon garnish.

8

Gimlet

2 1/4 oz gin
1/2 oz lime cordial
1/4 oz lime juice. Shake, double strain UP or on rocks. Lime wheel garnish.

9

Corpse Reviver #1

3/4 sweet vermouth
3/4 calvados
1 1/2 oz cognac
Stir; strain into cocktail glass. No garnish.

10

Bronx

1 oz orange juice
1/2 oz sweet vermouth
1/2 oz dry vermouth
1 1/2 oz gin
Shake; strain in coupe. Orange wheel or peel.

11

Dandy

1 lemon peel/ 1 orange peel expressed in STIR
1 dash angostura
1/2 oz curacao
1 1/2 oz Dubonnet Rouge
1 1/2 oz Rye
Stir; strain in cocktail. No garnish.

12

Millionaire

A very extra whiskey sour.
1 egg white
1 dash orange bitters
1 dash absinthe
1/4 oz rich syrup
1/4 oz grenadine
1/4 oz lemon
1/2 oz cointreau
1 1/2 oz rye
Dry shake; shake and double strain into coupe. No garnish.

13

Chrysanthemum

2 dash absinthe
1/2 oz benedictine
2 1/2 oz dry vermouth
Stir; strain in cocktail glass. Orange peel garnish/expression.

14

The French Martini - both versions

French Cocktail
2 oz vodka
1 oz fillet blanc
1 dash orange bitters
Stir, strain into cocktail glass. Flamed orange peel garnish.

Not to be confused with the French Martini from Pravda and Balthazar - the key ingredient that makes the cocktail “French” is its use of Chambord.
2 oz vodka, 3/4 oz pineapple juice, 1/2 oz chambord.

15

Cobbler

[from Punch: 3 1/2 oz Amontillado, 1/2 oz simple syrup, 2 or 3 orange slices. Muddle the sugar and orange slices in a tin. Add sherry and ice, shake. Strain into collins filled with crushed ice. Garnish with a lemon wheel, seasonal berries, mint, and a straw]
any mixture of spirit, sugar, crushed ice, and fruit.
* Half Court Cobbler from Dan Greenbaum via Punch: 2 1/2 oz amontillado, 1/2 oz cyan, 1/2 oz honey syrup, 1 orange half wheel, 1 large lemon wedge. Muddle citrus with honey syrup in a collins. Add sherry, cyan and crushed ice. Swizzle. Garnish with an orange and lemon wheel.

16

Blinker - Modern and 1934 edition.

1/4 oz lime juice
1/2 oz raspberry citrate
1 oz grapefruit juice
2 oz rye.
*Shake, double strain in coupe. Fresh berries or lime wheel garnish.
1934 version calls for 2 oz straight rye, 3 oz grapefruit juice, 1 oz grenadine.

17

Barbara East

1 dash salt
1/4 oz simple syrup
1/4 oz lime juice
1/2 oz apricot liqueur
1 oz grapefruit juice
1 1/2 oz bourbon
Shake; double strain in coupe. Berries or lime wheel garnish

18

Maid

Gin/Herb Sour
2 thin cucumber slices
5 mint leaves
3/4 oz simple syrup
1 oz lime juice
2 oz gin
Shake; strain over rocks. Cucumber and mint for garnish.

19

Arnaud's Special

2 dashes orange bitters
1 oz Dubbonet
2 oz. blended scotch
*stir, strain over ice in highball. Orange peel garnish.
This is Rob Roy's southern cousin.

20

Death in the Gulfstream

A Hemingway favorite
4 dash Angostura
1/2 oz rich syrup
3/4 oz lime juice
2 oz Genever
Shake with crushed; pour in Collins. Lime horse neck garnish.

21

Coffee Rose

1/2 oz lemon juice
3/4 oz blackberry syrup
2 oz cold brew coffee
Shake; double strain into Nick & Nora. Lemon garnish.

22

Absinthe Frappe

6 to 8 mint leaves
1/2 oz simple syrup
1 1/2 oz Absinthe (Kubler)
Shake with crushed ice; pour directly into collins. Top with soda and a mint garnish.

23

Japanese

3 dashes Angostura
2 tsp Orgeat
2 1/2 oz cognac
Stir in mixing glass; strain into cocktail glass with lemon peel garnish.

24

Bee's Knees

A gin sour
3/4 oz honey syrup
3/4 oz lemon juice
1 1/2 oz gin
Shake and strain into a highball with a lemon wheel.

25

Hurricane

2 oz Gosling's black seal rum
1 oz lemon
1 oz passion fruit
Build in Hurricane glass. Swizzle - orange slice and cherry garnish.

26

Endless Summer (HB recipe)

1 dash angostura
1/4 oz falernum
3/4 oz lemon juice
1 1/4 oz orange juice
1 1/4 oz sweet vermouth
3/4 oz jamaican rum
Dry shake; pour over crushed ice in double rocks glass. Parasol for garnish.

27

Brown Derby

1/2 oz honey syrup
1 oz grapefruit
1 oz bourbon.
Shake, double strain in Coupe.

28

Hemmingway Daiquiri (Papa Doble)

1/4 oz Luxardo
1/2 oz lime juice
1 oz grapefruit
2 oz white rum
Shake; double strain in coupe. Lime wheel garnish.

29

Cold Fashioned

3 oz cold brew coffee
1/4 oz maple syrup
1/4 oz rich syrup
3 dash black walnut bitters
orange peel
Build in double rocks glass.

30

Straits Sling

Gin Cordial/Long Drink
2 dashes orange bitters
2 dashes angostura bitters
3/4 oz lemon juice
1/2 oz benedictine
1/2 oz cherry liqueur or kirsch
2 oz dry gin
Goes over crushed ice - top with soda water

31

Cameron's Kick

1/2 oz orgeat
3/4 oz lemon juice
1 oz Jameson
1 oz Blended Scotch
Shake; double strain in coupe. No garnish.

32

Toronto

1 dash Angostura
1/4 oz simple syrup
1/4 oz fernet
2 oz Rye
Stir; strain into cocktail glass with orange peel expression/garnish

33

Margarita

1/4 oz agave
3/4 oz lime juice
3/4 oz cointreau
1 1/2 oz Tequila
Shake; strain over rocks. Lime wheel/ salt rim garnish.

34

Coffee Collins (n/a)

3/4 oz rich syrup
3/4 oz lemon juice
2 oz cold brew concentrate
Shake; double strain in collins over ice. Top with soda. 2 cherries garnish.

35

Caipirinha

1 tbsp granulated sugar
1/2 quartered lime
2 oz cachaca
Muddle in shaker; add crushed ice. Pour into highball.

36

Corpse Reviver #2

1 dash absinthe
1 oz lemon juice
1 oz Lillet blanc
1 oz cointreau
1 oz gin
Shake, strain in coupe. Flamed orange peel garnish.

37

Pimm's Cup

Cordial/Long Drink/Fruit
2 dash Angostura
1/4 oz lemon
2 oz Pimm's #1
Ginger beer
Build in collins over ice; garnish with cucumber, berries, mint.

38

Whiskey Skin

Hot whiskey punch.
stir 2 barspoons sugar in 3 oz boiling water.
1 1/2 single malt Scotch

39

Improved Holland Cocktail

2 bar spoon maraschino or curacao
1 bar spoon rich syrup
2-3 dashes Ango
2 1/2 oz Genever
Stir, strain in coupe. Lemon peel garnish.

Dates to the 1800s. It follows the original definition of a cocktail - a blend of spirit, sugar, water, bitters. Basically, a gin Old Fashioned. Add the modifier (curaçao or maraschino) and it is now “improved”. The use of Genever gives the cocktail its current name. The recipe appears in Jerry Thomas’ Bar-Tender’s Guide in 1876.

40

Tom Collins

3/4 oz lemon
3/4 oz simple syrup
1 1/2 gin
Shake; strain into collins. Add water. Lemon wedge and cherry garnish.

41

Ramos Gin Fizz

2 dash orange flower water
dash vanilla extract
1 egg white
1/2 oz lemon juice
1/2 oz lime juice
1/2 oz simple
1 oz cream
1 1/2 oz gin
Dry shake; shake with 2 to 3 cubes until the cubes are dissolved. Pour into collins with no ice. Top with soda.

42

Dutch Lover (HB recipe)

2 dash cardamom bitters
1/2 oz grenadine
3/4 oz lime juice
1/2 oz Luxardo Amaro Abano
1 1/2 oz genever
Shake; double strain in coupe. No garnish.

43

Irish Coffee

1/2 oz demerara
1 oz Jameson
1 double shot espresso
Build in heated Georgian glass with hot water and top with heavy cream.

44

Rickey

Long sour sans sweetener
1/2 oz lime
1 1/2 oz gin or bourbon
Soda.
Build in collins
Lime garnish

45

Penicillin

Modern Classic - Scotch/Ginger Sour
1/4 oz laphroiag
1/4 oz ginger juice
1/2 oz lemon juice
1/2 oz honey syrup
2 oz blended scotch
Shake; double strain into coupe. No garnish.

46

Manhattan

2 oz Rye
1 oz sweet vermouth
2 dash bitters
Stir - strain over rock or up. Lemon expression - discard peel. Cherry garnish.

47

Sex on the Beach

1 oz orange
1 oz cranberry
1/2 oz peach schnapp's
1 1/2 oz vodka
Shake; double strain into collins. Orange/cherry garnish.

48

Corn and Oil

3 dashes angostura
3/4 oz Falernum
2 oz. blackstrap rum
Build in highball with a lime wheel garnish.

49

Queen's Park Swizzle

Rum & Herb Sour/Mojito Variation
3/4 oz simple syrup
3/4 oz lime juice
1 1/2 oz Rum (el Dorado 5 yr)

Build/swizzle in Collins with crushed. 6 to 8 dashes of angostura as a float. Mint garnish.

50

151 Swizzle

1 bar spoon absinthe
1 dash Angostura
1/2 oz rich demerara
1/2 oz lime juice
1 oz 151 Demerara rum
Swizzle crushed ice in Julep; ignite cinnamon stick.
Basically an overproof daiquiri + Don the Beachcomber's signature accents.

51

Champagne Buck

3/4 oz orange juice
1/2 oz cherry heering
1/2 oz gin
Shake; double strain in flute. Top with sparkling wine. Cherry garnish.

52

Negroni

1 oz Gin
1 oz Campari
1 oz Sweet Vermouth
Stir - orange expression/garnish.

53

Widow's Kiss

After dinner brandy/cordial
2 dash angostura
1/2 oz benedictine
1/2 oz yellow chartreuse
1 1/2 oz calvados
Stir; strain into cocktail glass. No garnish.

54

Whiskey Sour

1 egg white
3/4 oz lemon juice
3/4 oz simple syrup
1 1/2 oz whiskey
Dry shake; shake. Strain into highball over ice. Cherry garnish.

55

(Imperial) Cossack Crusta

2 dash orange bitters
1/2 oz aquavit
1 1/2 oz brandy
Sparkling wine
Sugar rim interior of coupe. Stir; strain and top with sparkling wine. Large lemon peel garnish.

56

Seelbach Cocktail

7 dash Peychaud's
7 dash Angostura
1/2 oz Cointreau
1 1/2 oz bourbon
Stir; strain into flute. Top with sparkling wine.

57

Last Word

3/4 Luxardo
3/4 Green Chartreuse
3/4 Lime juice
3/4 gin
Shake, strain into coupe with a cherry garnish.
Sweet citrus kick with a little bite- basically a sour at heart.

58

Bijou

1 oz gin
1 oz sweet vermouth
1 oz green chartreuse
2 dash orange bitters
*Stir, strain into cocktail glass. Lemon expression and cherry garnish.

59

Harvey Wallbanger

2 drops orange flower water
1/4 oz lemon juice
2 oz orange juice
2 oz vodka
Build in double rocks glass. Float 1/2 oz Galliano.
Nutmeg and large orange peel garnish.

60

Fred Collins Fizz

1/4 oz lemon juice
1/4 oz lime juice
1/2 oz simple syrup
1 tsp gran marnier
2 oz bourbon
Shake; top with soda in collins. Lemon wheel garnish.

61

Champagne Cocktail

Dash bitters onto a sugar cube in bottom of flute and top with sparkling wine. Lemon peel garnish.

62

Daiquiri

1 1/2 oz rum
3/4 oz lime juice
3/4 oz simple syrup. Shake, double strain in chilled coupe. Lime wheel garnish.

63

Hot Buttered Rum

For the batter:
4 sticks of butter, 1 cup brown sugar, 1 cup baker's sugar, 12 cloves, 1 tsp nutmeg, 1 tsp cinnamon, 1/2 tsp salt. Mix at room temp - divide into ice cube trays (wtf?)

2 oz meyer's rum-- 1/2 oz demerara-- 1 tbsp batter. Combine in heated shaker, pour into heated 6 oz mug

64

Paloma

Tequila Sour/Long drink
1 dash salt tincture OR pinch salt
3/4 oz lime juice
1 oz agave
1 1/2 oz grapefruit
2 oz tequila
Perlini - pour into collins with a lime wedge.

65

Bipartisan

1 dash orange bitters
1 dash celery bitters
2 tsp drambuie
3/4 oz cocchi americano
1 1/2 oz Irish whiskey (tyrconnel)
Stir; strain in cocktail glass. Lemon expression. Cherry garnish.

66

El Diablo

1 1/2 oz reposado tequila
1/2 oz creme de cassis
1/2 oz lime juice
Ginger beer
Combine tequila and lime in shaker. Double strain over rocks into collins. Top with ginger beer. Float cassis. Mint garnish.

67

Tipperary

1/2 oz green chartreuse
3/4 oz sweet vermouth
2 oz Irish whiskey
Stir; strain into cocktail glass. Lemon garnish.

68

Dark 'n' Stormy

The recipe is legally protected by Gosling’s - in that form it calls for 1 1/2 or 2 oz Gosling’s Black Seal rum, 4 -5 oz ginger beer, lime. In a collins glass with cubed ice. Float rum over a the ginger beer and lime.

69

Oaxacan Old Fashioned

2 dash Angostura
1/4 oz agave
1 oz tequila
1 oz mezcal
Build in rocks glass; orange expression/garnish

70

Mojito

6 - 8 mint leaves
1/2 lime (quartered)
1 oz simple syrup
1 1/2 oz white rum
Muddle in shaker; add crushed ice. Brief shake. Pour into collins - mint sprig garnish.

71

Gin & Jam

1 Tbsp fruit jam
1/4 oz rich syrup
1/2 oz lemon juice
1 1/2 oz gin
Shake; double strain in double rocks over crushed ice. Mint or lime wheel garnish

72

Hanky Panky

1/4 oz Fernet Branca -- 1.5 oz Gin -- 1.5oz Sweet Vermouth
Stir; strain into cocktail glass with lemon peel. Basically a sweet martini with a layer of amaro.

73

Bamboo

2 dash orange bitters
1 1/2 oz sweet vermouth
1 1/2 oz fino sherry
Stir; strain in cocktail glass. Lemon peel.

74

Kangaroo

2 1/2 oz vodka
1/2 oz dry vermouth
1 dash orange bitters
Martini variant

75

Americano

1.5 oz campari
1.5 oz sweet vermouth
Soda water
Build over rocks in double highball, top with soda. Orange peel for garnish.

76

Green Point

Rye/Booze/Cordial - variant of the Manhattan/Brooklyn
2 oz Rye
1/2 oz punt e mes
1/2 oz yellow chartreuse
1 dash angostura -- 1 dash orange bitters. Served in coupe, lemon twist.
Created in 2006 by Micheal McIlroy for Milk & Honey. Named after the neighborhood in NYC

77

Vieux Carre

Manhattan variation
2 dash angostura
2 dash peychauds
1 tsp benedictine
1 oz sweet vermouth
1 oz brandy
1 oz rye
Stir; strain over rock in highball. Lemon peel garnish.

78

Industry Sour

1 egg white
1/2 oz simple syrup
3/4 oz lemon juice
1 oz fernet
1 oz green chartreuse
Dry shake, shake, double strain in coupe. Initial recipe is just 1 oz each fernet, chartreuse, lime, simple.

79

Painkiller

1 1/2 oz pineapple juice
1 oz orange juice
1 oz Coco Lopez
2 1/2 Myer's Rum
Shake over crushed; pour into tiki glass. Nutmeg garnish. Umbrella, orange slice, etc.

80

Fenway Flip

1 whole egg
3/4 oz cinnamon syrup
1 oz Pimm's No 1
1 oz Rye
Shake; strain in coupe. Ango garnish.

81

Claridge

1/4 oz curacao
1/4 oz apricot liqueur
3/4 oz dry vermouth
2 oz gin
Stir; strain in nick & nora glass. Lemon peel.

82

Champs-Elysees

1 dash angostura
1/2 oz simple syrup
1/2 oz green chartreuse
3/4 oz lemon juice
1 1/2 oz brandy
Shake; double strain in coupe. Lemon peel/wheel

83

Navy Grog

3/4 oz honey syrup
3/4 oz lime juice
3/4 oz grapefruit juice
1 oz Gold Rum
1 oz White Rum
1 oz Dark Rum
Brief shake on crushed; pour into double rocks glass. Mint sprig garnish.

84

Belmont

3/4 oz raspberry citrate
3/4 oz half n half or heavy cream
2 oz gin
Shake; strain in coupe. 3 cherry garnish.

85

Blackjack Oak (Blaine's recipe)

Nitro/Scotch flip
Whole egg
1 tsp sugar
1/2 oz simple syrup
3/4 oz sweet vermouth
1/4 oz laphroiag
1 1/2 oz blended scotch
Dry shake; shake; double strain into goblet and top with nitro stout.

86

Martinez

1 dash aromatic bitters
1 barspoon Luxardo
3/4 oz sweet vermouth
2 oz gin
Stir; strain into coupe with lemon expression/garnish.
Martini variant/precursor.

87

Gin Basil Smash

Like a gin sour with extra nature in it
Pinch salt
1 jalapeno slice
3 basil leaves
1 cucumber
3/4 oz simple syrup
3/4 oz lemon juice
2 oz gin
Shake; strain into rocks glass with basil and cucumber

88

Alabazam

A bitters-forward brandy sour.
1 tsp granulated sugar
1 tsp lemon juice
1 tsp angostura
2 tsp cointreau or curacao
2 oz VS cognac.
*stir and strain into highball with a lemon peel garnish

89

Affinity

This is a perfect manhattan variant.
Dash of orange bitters
1/2 oz sweet vermouth
1/2 oz dry vermouth
2 oz scotch
*stir and strain into cocktail glass

90

Red Hook

1/2 oz luxardo maraschino
1/2 oz punt e mes
2 oz rye
Stir; strain into cocktail glass with cherry garnish.

91

Crusta

1 oz cognac
1 oz cointreau
1 oz lemon juice
Stir, strain in sugar rim coupe. Large lemon peel garnish.
Rich, fussy, and obscure. One of New Orlean's first calling card cocktails, predating the Sazerac. It is basically a sour type drink served in a fancy way, as David Embury put it. It first appears in print as the Brandy Crusta in Jerry Thomas’ 1862 Bartender’s Guide.
Originally mixed in the 1850s by italian bartender Joseph Santini. This cocktail is significant because it was one of the first to introduce the idea of complex presentation and garnish and also one of the first to incorporate a good amount of citrus. Brandy is the flag bearer for this drink but it was originally interchangable - whiskey, gin, brandy, etc. The garnish makes this drink notable - it calls for a long strip of lemon along the inside rim of a flute, just peeking over the edge, and a sugar rim (the first cocktail to call for that). The recipe was also unorthodox for the time - it called for a squeeze of lemon which was very unusual for this point in time. It also called for fine cognac. This was an epicure's drink.

92

Pegu Club

Gin Sour/Daisy
1 dash orange bitters
1 dash angostura
3/4 oz lime juice
3/4 oz cointreau
2 oz gin
Shake; double strain into coupe. Lime wheel garnish.

93

Moscow Mule

1 1/2 oz vodka
Ginger beer
Lime wheel/mint sprig garnish in proper copper mug.

94

French 75

A Tom Collins with sparkling wine.
Sparkling wine
3/4 simple syrup
3/4 lemon juice
1 1/2 oz gin. Shake and double strain into sugar rimmed flute. Top with sparkling wine and garnish with lemon peel.

95

Adonis

1.5 oz Fino
1.5 oz sweet vermouth
2 dash orange bitters.
*stir, strain into cocktail glass with a lemon peel garnish.

96

Julep

5 to 6 mint leaves
1/2 oz simple syrup
2 oz bourbon
Build/muddle in Julep tin. Add crushed ice. Garnish with mint sprig.

97

Sazerac

3-4 dashes peychaud's
1/4 oz simple syrup
2 oz Rye
Absinthe Rinse
Chill rocks glass; stir all of the above. Lemon expression - discard peel optional

98

Rusty Nail

1 1/2 oz blended Scotch
3/4 oz Drambuie
Build in highball over ice

99

Jack Rose

1/2 oz grenadine
1/2 oz lime juice (or lemon, depending who you ask)
1 1/2 oz Applejack

This is a New Jersey cocktail through and through. The American apple brandy base, applejack aka Jersey Lightning, is one of the country’s oldest continuously-produced spirits and Laird’s in NJ is Distillery #1 and its largest producer to this day.

100

Bobby Burns

1/2 oz benedictine
3/4 oz sweet vermouth
2 oz blended scotch
Stir; strain in cocktail glass. Lemon expression/peel.

101

Toddy

1/4 oz lemon juice
1/2 oz honey syrup
1 1/2 oz bourbon
Heat in shaker tin. Pour into coffee mug; studded clove lemon garnish.

102

In Just Spring (HB)

1 egg white
1 pinch salt
1/2 oz lime juice
1/2 oz falernum
1/2 oz genepy
1 oz Aalborg Akvavit
Dry shake, shake, strain in coupe. Orange expression. Mint leaf.

103

Blue Moon

2 dash orange bitters
1/2 oz dry vermouth
1/2 oz creme de violette
2 oz gin
Stir and strain into cocktail glass with a lemon peel garnish.

104

Rob Roy

Manhattan variant.
1 dash angostura
1 oz sweet vermouth
2 oz blended Scotch
Stir; strain into cocktail glass. Cherry garnish.

105

Abeja

1 dash salt tincture
1/4 oz ginger juice
1/4 oz lime juice
1/2 oz grapefruit juice
3/4 oz honey syrup
1/2 oz Irish whiskey
1 oz tequila OR mezcal
Shake; double strain in coupe. Grapefruit peel garnish.

106

Singapore Sling

1 dash Angostura
1/4 oz benedictine
1/4 oz cointreau
1/2 oz cherry heering
1/2 oz lime juice
1 oz gin
Dry shake; pour over crushed in tiki mug. Pineapple/cherry garnish

107

Church

1/2 oz rich syrup
1/2 oz cocchi americano
1 oz lemon juice
1 oz aperol
1 oz gin
Shake; double strain in double rocks glass. Orange peel.

108

Aqua Vitae

*Aquavit cocktail* (not classic)
1 pinch salt
1 dash celery bitters
1/4 oz rich syrup
1/4 strawberry dill balsamic shrub
1/2 oz lemon juice
2 oz Aalborg aquavit
Shake; strain in/over rocks glass. Dill sprig.

109

Avenue

2 dash orange flower water
1 barspoon passionfruit syrup
1/4 oz grenadine
3/4 oz bourbon
1 1/4 oz applejack
Stir; strain over rock. Lemon peel/expression.

110

Continental Sour (New York Sour)

Whiskey sour with a red wine float
1 egg white (optional)
3/4 oz lemon juice
3/4 oz simple syrup
1 1/2 oz bourbon
Shake; strain in double rocks. Float red wine.

111

Old Fashioned

2-3 dashes bitters
Sugar Cube
2 oz whiskey

112

Mexican Firing Squad

1 dash angostura
1/2 oz lime juice
1/2 oz grenadine
1 1/2 oz tequila
Brief shake on crushed; lime/cherry garnish.

113

Milk Punch

1 tsp granulated sugar
4 oz milk
1 oz brandy
1 oz rum
Shake; double strain into chilled high ball with no ice. Nutmeg garnish.

114

Pina Colada

3/4 oz Coco Lopez
1 oz lime juice
2 oz pineapple juice
2 oz aged rum (flor de cana)
Shake over crushed; pour into tiki glass. Umbrella with heavy garnish.

115

Fizz

3/4 lime juice
3/4 simple syrup
1 1/2 oz spirit, soda water
Dry shake, shake, double strain into collins. Top with soda water.

Simple variations on the fizz include - Silver Fizz (egg white), Golden Fizz (egg yolk), Royal Fizz (whole egg), Diamond Fizz (wine instead of water aka French 75), Green fizz (dash of green creme de menthe), purple fizz (sub sloe gin and grapefruit juice for gin/lemon)

116

Bramble

An enhanced gin sour.
1/2 oz simple syrup
3/4 oz creme de mure
3/4 oz lemon juice
1 1/2 oz gin.
Shake simple, lemon and gin with crushed ice. Put in glass then drizzle creme de mure over the top. Blackberry/lemon garnish.

117

Champs-Elysees

1 dash angostura
3/4 oz lemon juice
1/2 oz simple syrup
1/2 oz green chartreuse
1 1/2 oz brandy.
*shake, double strain in coupe. Lemon peel/wheel garnish
Brandy/sour/cordial

118

Three dots and a Dash

3 dash Angostura
1/4 oz allspice dram
1/2 oz rich honey
1/2 oz falernum
1/2 oz curacao
1 oz lime juice
1 oz Demerara Rum
1 oz Rhum Agricole.
Shake with crushed; Tiki mug with pineapple leaves, three dots and a dash garnish

119

Claridge

A fruit martini variation -
1/4 oz cointreau
1/4 oz apricot liqueur
3/4 oz dry vermouth
2 oz gin.
*Stir and strain into cocktail glass with a lemon peel garnish.

120

Ante

1 dash angostura
1/4 oz curacao
1/2 oz Dubonnet
1 1/2 oz Calvados
Stir; strain into Nick & Nora. No garnish.

121

Cosmo

Infused vodka sour and a modern classic.
1/4 oz lime juice
3/4 oz cranberry juice
3/4 oz cointreau
1 1/2 oz citrus infused vodka
*Shake, double strain into coupe. Lime wheel garnish.

122

Golden Glow

1/4 oz yellow chartreuse
3/4 oz Rye
Sparkling wine
Build in Champagne flute. Lemon expression.

123

Alexander

1 oz. gin
1 oz. cream
1 oz. creme de cacao
*shake, double strain into coupe.

124

Fox River

2 dash peach bitters
1/2 tsp sugar
1/2 tsp creme de cacao
2 oz bourbon
Build in rocks glass like an old fashioned.
Large lemon peel garnish.

125

Mai Tai

Tiki rum sour.
1/4 oz rich syrup
1/4 oz orgeat
1/2 oz curacao OR Creole Shrubb
3/4 oz lime juice
1 oz smith & cross
1 oz flor de cana 7yr rum
Dry shake; pour over crushed ice. Lime garnish - mint/umbrella optional

126

Air Mail

3/4 oz honey syrup
1/2 oz lime juice
1 oz Mount Gay rum
2 oz prosecco
Shake; double strain into double rocks. Top with sparkling wine. Lime wheel garnish.

127

Pisco Sour

Brandy Sour/Egg
3/4 oz lime juice
3/4 oz simple
1 1/2 oz pisco
1 egg white
Dry shake; Shake and strain into coupe with that fancy bitters garnish

128

Southside

Gin Sour/Long Drink
A Tom Collins with mint

5-6 mint leaves
3/4 oz lemon juice
3/4 oz soda
1 1/2 oz gin
Shake; double strain into collins with ice. Top with soda water; mint sprig garnish.

129

4th Regiment

1 dash celery bitters
1 dash orange bitters
1 dash angostura
1 1/2 oz sweet vermouth
1 1/2 oz rye
Stir; strain in Nick & Nora glass. No garnish.

130

Zombie

1 dash angostura
1 dash absinthe
1 tsp grenadine
1/2 oz falernum
1/2 oz Don's mix
3/4 oz lime juice
1 oz 151 Rum
1 oz Golden Rum
1 oz Jamaican rum
Build/swizzle in collins. Mint sprig garnish.

131

What is a smash?

A julep is a smash; but not all smashes are juleps. A smash generally includes..... spirit, sweetener, herb, seasonal fruit, ice. From there you can do anything you want with it.

132

Blood & Sand

3/4 oz cherry heering
3/4 oz sweet vermouth
1 oz orange juice
1 oz blended scotch
Shake; double strain in rocks glass. Cherry garnish.

133

Coronation

1/4 oz apricot liqueur
3/4 oz applejack
1 oz sweet vermouth
1 oz dry vermouth
Stir, strain into Nick & Nora. No garnish.

134

G&T

Classic AF
Another mix stemming from the British Army's need to treat disease by mixing something with booze

135

Goodbye

1/4 oz grenadine
1/4 oz apricot liqueur
3/4 oz lime juice
2 oz vodka
Shake; strain in/over rocks. Lemon wheel garnish.

136

Lucien Gaudin

NEGRONI VARIANT
1/2 Campari
1/2 Dry Vermouth
1/2 Cointreau
1 1/2 Gin
*Stir, strain into cocktail glass with orange expression/garnish.

137

Industry Toddy

1 tbsp each - Lemon juice, honey, fernet, green chartreuse.
Heated method; pour into Georgian glass. Star anise garnish.

138

Ti Punch

Basically a Martinique Old Fashioned
1 tsp rich syrup
1/4 oz lime
2 oz Rhum Agricole
Build in highball - lime garnish

139

Stinger

Brandy cordial digestif
3/4 oz Creme de Menthe
2 oz Brandy
Shake; double strain into coupe

140

El Diablo

Classic tequila cocktail.
Ginger beer
1/2 oz lime juice
1/2 oz creme de cassis
1 1/2 oz reposado tequila
Combine tequila + lime in shaker. Double strain over rocks into collins. Top with ginger beer. Float cassis. Mint garnish.

141

White Lady

Gin sour
3/4 oz lemon
3/4 oz cointreau
1 1/2 oz gin
Shake; double strain in coupe. Lemon garnish. Egg white usage optional.

142

Sidecar

Brandy Sour/Lemon Drop sub Brandy
3/4 oz cointreau
3/4 oz lemon juice
1 1/2 oz brandy
Sugar rim; shake; lemon wheel garnish

143

Aviation

1/4 oz creme de violette
1/2 oz lemon juice
2 tsp luxardo
2 oz. gin
*shake, double strain into coupe.

144

Corpse Reviver #1

3/4 oz sweet vermouth
3/4 oz calvados
1 1/2 oz cognac
Stir, strain into cocktail glass. No garnish.

145

Boulevardier

3/4 oz sweet vermouth
3/4 oz campari
1 1/2 oz bourbon
Stir, strain in cocktail glass with an orange peel garnish. This cocktail is historically equal parts of each.