Essential Cocktails

Question 1

20th Century

Answer 1

1 ½ oz Beefeater London Dry gin
¾ oz lemon juice
¾ oz Cocchi Americano
½ oz Tempus Fugit creme de cacao

Method: Shake
Glass: Coupe
Ice: None
Garnish: None

Question 2

Absinthe Frappé

Answer 2

1 ½ oz Pernod Absinthe
¾ oz lemon juice
¾ oz simple syrup
Mint leaves
Top splash of club soda

Method: Whip shake
Ice: Crushed
Glass: Hurricane
Garnish: Mint sprig

Question 3

Alaska

Answer 3

2 ¼ oz Beefeater London Dry gin
-½ oz Yellow Chartreuse
2 dashes orange bitters

Method: Stir
Ice: None
Glass: Nick & Nora
Garnish: Lemon peel, expressed and discarded

Question 4

Alexander

Answer 4

1oz Beefeater London Dry gin
1oz Tempus Fugit crème de cacao
1oz heavy cream or half & half

Method: Shake
Glass: Nick & Nora
Ice: None
Garnish: grated nutmeg

Question 5

Americano

Answer 5

1 ½ oz Punt e Mes sweet vermouth
1 ½ oz Campari
1d house orange bitters
top soda water

Method: Build in glass
Ice: Cubes
Glass: Collins
Garnish: Orange slice

Question 6

Amaretto Sour

Answer 6

1 ½ oz Lazzaroni Amaretto
½ oz Evan Williams bonded bourbon
¾ oz lemon juice
½ oz simple syrup
2d Angostura bitters
egg white

Method: Shake
Glass: Coupe
Ice: None
Garnish: Grated nutmeg

Question 7

Aperol Spritz

Answer 7

1 ½ oz Aperol
1d house orange bitters
top ⅔ sparkling wine, ⅓ club soda

Question 8

Art of Choke

Answer 8

1 oz Flor de Caña 4yr Extra Dry white rum
1oz Cynar
\+¼ oz Green Chartreuse
⅛ oz lime juice
⅛ oz demerara syrup
Mint leaves

Method: Stir (on mint leaves)
Glass: Large rocks
Ice: Just Ice cube
Garnish: Mint sprig

Question 9

Airmail

Answer 9

1 ½ oz Foursquare Probitas White Rum
¾ oz lime juice
½ oz honey syrup
1 dash Regans’ orange bitters
top sparkling wine

Method: Brief shake
Ice: Cubes
Glass: Collins
Garnish: Lemon pigtail twist

Question 10

Aviation

Answer 10

2 oz Beefeater London Dry gin
¾ oz lemon juice
¼ oz Luxardo Maraschino
½ oz simple syrup
rinse Rothman & Winter Creme de Violette

Method: Shake
Glass: Coupe
Ice: None
Garnish: Cherry

Question 11

Bamboo

Answer 11

1 ½ oz fino or manzanilla sherry
1 ½ oz Dolin or Noilly Prat Original dry vermouth
⅛ oz Petit Canne sugar cane syrup
1 dash Angostura bitters
1 dash orange bitters

Method: Stir
Glass: Nick & Nora
Ice: None
Garnish: Lemon peel, expressed and discarded

Question 12

Bees Knees

Answer 12

2 oz Beefeater London Dry gin
¾ oz lemon juice
¾ oz honey syrup

Method: Shake
Glass: Coupe
Ice: None
Garnish: None

Question 13

Bijou

Answer 13

1 ½ oz Beefeater London Dry gin
¾ oz Cocchi Vermouth di Torino
+¼ oz Green Chartreuse
2 dashes orange bitters

Method: Stir
Ice: None
Glass: Nick & Nora
Garnish: Cherry

Question 14

Blinker

Answer 14

2oz Rittenhouse bonded rye whiskey
¾ oz lemon juice
¾ oz grapefruit juice
¾ oz raspberry syrup
1d Regans’ orange bitters

Method: Shake
Glass: Coupe
Ice: None
Garnish: None

Question 15

Bobby Burns

Answer 15

2 oz Cutty Sark Prohibition Edition blended Scotch whisky
1 oz Cocchi Vermouth di Torino
-¼ oz Bénédictine
2 dashes Angostura bitters

Method: Stir
Glass: Nick & Nora
Ice: None
Garnish: Cherry

Question 16

Boulevardier

Answer 16

1 ½ oz Evan Williams bonded bourbon
1 oz Cocchi Vermouth di Torino
1 oz Campari
1 dash house orange bitters

Method: Brief stir
Glass: Large rocks
Ice: Just Ice
Garnish: Orange peel, expressed and inserted

Question 17

Bramble

Answer 17

Bramble
2 oz Plymouth gin
¾ oz lemon juice
\+¼ oz simple syrup
lace ¼ oz créme de cassis

Method: Whip shake; pour over crushed ice. Garnish and insert straws. Lace mure/cassis on top last, in front of guest. (If making the drink for service, jigger the mure/cassis into a sidecar and give to the server to pour over the drink tableside.)
Glass: Large rocks
Ice: Crushed
Garnish: Lemon wheel, blackberry

Question 18

Brandy Alexander

Answer 18

1oz Bache-Gabrielsen Tre Kors cognac
1oz Tempus Fugit crème de cacao
1oz heavy cream or half & half
1d Angostura bitters

Method: Shake
Glass: Nick & Nora
Ice: None
Garnish: Grated nutmeg

Question 19

Brooklyn

Answer 19

2 oz Rittenhouse bonded rye whiskey
¾ oz Dolin dry vermouth
\+¼ oz Bigallet China-China (the original ingredient is Amer Picon)
¼ oz Luxardo maraschino liqueur
1 dash Angostura bitters
1 dash house orange bitters

Method: Stir
Glass: Nick & Nora
Ice: None
Garnish: Lemon peel, expressed and discarded

Question 20

Brown Derby

Answer 20

2oz Buffalo Trace bourbon
¾ oz lemon juice
¾ oz grapefruit juice
¾ oz honey syrup
1d Regans’ orange bitters

Method: Shake
Glass: Coupe
Ice: None
Garnish: None

Question 21

Caipirinha

Answer 21

2 oz Avuà Prata cachaça
½ oz Petit Canne sugar cane syrup
4 one-eighth lime wedges, muddled

Method: Shake
Ice: Garbage (i.e., pour contents of shaker unstrained into glass)
Glass: Large rocks
Garnish: None

Note: Serve with straws to strain out chunks of lime flesh.

Question 22

Chrysanthemum Cocktail

Answer 22

2 ½ oz Dolin or Noilly Prat Original dry vermouth
½ oz Bénédictine
3d absinthe

Method: Stir
Glass: Nick & Nora
Ice: None
Garnish: Orange peel, expressed and discarded

Question 23

Clover Club

Answer 23

2oz Beefeater London Dry gin
¾ oz lemon juice
¾ oz raspberry syrup
egg white

Method: Shake
Glass: Coupe
Ice: None
Garnish: None

Question 24

Corn N Oil

Answer 24

2oz Cruzan Black Strap rum
¼ falernum
2d Angostura bitters
1 lime wedge, squeezed and inserted

Method: Brief stir. Squeeze the lime wedge into the mixing glass, but then insert the spent wedge into the service glass, where it will serve as the garnish.
Glass: Large rocks
Ice: Just Ice
Garnish: None further (the spent lime wedge is the garnish)

Question 25

Corpse Reviver

Answer 25

``` 1 oz Beefeater London Dry gin 1 oz lemon juice 1 oz Cocchi Americano ¾ oz Cointreau ¼ oz simple syrup rinse absinthe ``` Method: Shake Glass: Coupe Ice: None Garnish: Cherry

Question 26

Cosmopolitan

Answer 26

``` 2 oz St. George California Citrus Vodka, OR Hank’s Recording Empire vodka if unavailable (but St. George is strongly preferred) 3/4 oz lime juice 3/4 oz Cointreau 1/4 oz grenadine 1d house lemon-yuzu bitters lemon peel ``` Method: Shake (on a lemon peel, if not using citrus vodka) Glass: Coupe Ice: None Garnish: None

Question 27

Creole Cocktail

Answer 27

2 oz Evan Williams bonded bourbon OR Very Old Barton bonded bourbon ¾ oz Cocchi Vermouth di Torino ¼ oz Bigallet China-China (original ingredient is Amer Picon) ¼ oz Bénédictine 1d Angostura bitters 1d house orange bitters Method: Stir Ice: None Glass: Nick & Nora Garnish: Lemon peel, expressed and discarded

Question 28

Daquiri

Answer 28

2 oz Flor de Caña 4yr Extra Dry rum ¾ oz lime juice ¾ oz simple syrup Method: Shake Glass: Coupe Ice: None Garnish: None

Question 29

Daisy De Santiago

Answer 29

``` 2 oz Flor de Caña 4yr Extra Dry rum ¾ oz lime juice ½ oz simple syrup ¼ oz Yellow Chartreuse top with a splash (~¾ - 1oz) club soda ``` Method: Shake Glass: Coupe Ice: None Garnish: None

Question 30

Dark N Stormy

Answer 30

``` 1 ½ oz Plantation 5yr rum ¾ oz lime juice ¼ oz ginger syrup top ginger beer float ½ oz Cruzan Black Strap rum ``` Method: Brief shake. Insert straws. Float Cruzan Black Strap last, pouring gently so it remains at the top as a distinct layer. Glass: Collins Ice: Cubes Garnish: Lime wedge

Question 31

El Diablo

Answer 31

``` 2 oz Lunazul blanco tequila ¾ oz lime juice ¼ oz crème de cassis ¼ oz ginger syrup 1d Angostura top ginger beer ``` Method: Brief shake Glass: Collins Ice: Cubes Garnish: Mint sprig

Question 32

Enzoni

Answer 32

``` 1 oz Beefeater London Dry gin 1 oz Campari ¾ oz lemon juice ¾ oz simple syrup 6-8 Concord grapes, muddled ``` Method: Shake, fine strain Ice: Cubes Glass: Large rocks Garnish: Concord grape on rim, affixed with two toothpicks