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Flashcards in Cocktails to Know Deck (145):
1

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

2

Alexander

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

3

Adonis

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

4

Aviation

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

5

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.

6

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

7

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.

8

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.

9

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.

10

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.

11

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.

12

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.

13

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.

14

Champagne Cocktail

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

15

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

16

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.

17

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.

18

Corn and Oil

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

19

Caipirinha

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

20

Corpse Reviver #1

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

21

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.

22

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.

23

Brown Derby

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

24

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.

25

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.

26

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.

27

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.

28

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.

29

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)

30

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.

31

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.

32

GIbson

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

33

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.

34

G&T

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

35

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

36

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.

37

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

38

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.

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

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.

41

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.

42

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.

43

Japanese

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

44

Kangaroo

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

45

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.

46

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.

47

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.

48

Martini

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

49

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.

50

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.

51

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

52

Manhattan

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

53

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.

54

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.

55

Moscow Mule

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

56

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.

57

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.

58

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.

59

Negroni

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

60

Old Fashioned

2-3 dashes bitters
Sugar Cube
2 oz whiskey

61

Oaxacan Old Fashioned

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

62

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.

63

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.

64

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.

65

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.

66

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

67

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.

68

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.

69

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.

70

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.

71

Red Hook

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

72

Rickey

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

73

Rob Roy

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

74

Rusty Nail

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

75

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

76

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

77

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

78

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

79

Whiskey Skin

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

80

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.

81

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.

82

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.

83

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.

84

Stinger

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

85

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.

86

Tale Spin

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

87

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

88

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.

89

Ti Punch

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

90

Tipperary

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

91

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

92

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.

93

Vesper

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

94

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.

95

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.

96

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.

97

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.

98

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.

99

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.

100

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.

101

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.

102

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.

103

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.

104

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.

105

Ante

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

106

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.

107

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.

108

Bamboo

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

109

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

110

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.

111

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.

112

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.

113

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.

114

Bobby Burns

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

115

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.

116

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.

117

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

118

Chrysanthemum

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

119

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.

120

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.

121

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.

122

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.

123

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.

124

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.

125

Corpse Reviver #1

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

126

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.

127

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.

128

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.

129

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.

130

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.

131

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.

132

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.

133

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.

134

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.

135

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.

136

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

137

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

138

Golden Glow

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

139

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.

140

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.

141

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.

142

(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.

143

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.

144

Industry Toddy

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

145

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.