Fall 2017 Menu Changes Flashcards by Kehlen Scott

Absinthe suissesse

.75 oz Vieux Pontarlier 
.5 oz orgeat
.25 oz Giffard Menthe 
.25 oz Heavy Cream 
1barspoon Turbinado Syrup 
1 Egg White 
Garnish: Grated Nutmeg 
Glass: Wine Glass 
Ice: N/A 
Method: Shake a very long time 
and strain into wine glass.

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Americano

1 oz Gran Classico
1 oz Cocchi Torino
3 oz Topo Chico
Garnish: Orange Zest
Glass: Libbey Highball
Ice: Cubes
Method: Build in glass and stir
slightly

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Missionary’s Downfall

1 oz Plantation 3 Star Rum 
1 oz Pineapple Juice
.75oz honey syrup 
.5 oz Lime Juice
.5 oz mathilde peche  
1 Handful Mint Leaves 
Garnish: Mint Sprigs 
 Powdered Sugar 
Glass: Tulip 
Ice: Crushed 
Method: Shake and fine strain 
over crushed ice.

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Painkiller

1.5 oz pineapple juice
.75 oz Plantation OFTD
.75 oz Blackwell
.75 Coconut Syrup
.25 oz Lime Juice
.25 oz Orange Juice
1 Barspoon Turbinado Syrup
.25 Butter Pad
Garnish: 2 Pineapple Wedges,
Grated nutmeg
Grated Cinnamon
Glass: Fat Collins
Ice: Crushed
Method: Shake and strain over
ice.

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Blue Hawaiian

1.5 oz Plantation 3 Star Rum
1.5 oz pineapple juice
1 oz coconut
.5 oz Cointreau
.5 oz Lime Juice
.25 oz lemon juice
2 Drops Blue tincture

Garnish: Lemon Wedge,
2 Pineapple Fronds
Glass: Fat Collins
Ice: Crushed
Method: Shake and strain over
ice.

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Saturn

1.5 Beefeater
.75 oz orgeat
.5 oz lemon juice
.25 oz John Taylor Falernum
.25 oz Passion Fruit Syrup

Garnish: Mint sprig
Blackberry
Lemon Wheel
Glass: Tulip

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Baltimore Eggnog

1 oz heavy cream
.5 oz PF1840
.5 oz Plantation OFTD
.5 oz H&H Madiera
.5 oz Turbinado
1 Whole Egg
Garnish: Grated Nutmeg
Glass: Fat Collins
Ice: Crushed
Method: Shake for a long time,
and pour over ice

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Hot Buttered Rum

1.5 oz Plantation Dark
.5 oz Plantation OFTD
1 Butter Pad
1 Tbsp Spice Mix
Garnish: Spoon
Glass: Toddy
Ice: N/A
Method: Preheat Glass with hot
water. Empty and add rum and
spice mix. Pour water until the
top of the handle, serve last with
butter and spoon. Inform to mix
the butter in.

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Seasonal Cobbler

1.5 oz Rare Wine Savannah
.5 oz cinnamon syrup
.25 oz Valdespino PX  
2 Dash Angostura Bitters 
2 Blackberries 
1 Thyme Sprig
Garnish: Thyme Sprig 
 Blackberry 
 Cinnamon Stick

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Amaretto Sour

1.5 oz Lazzaroni Amaretto 
1 oz Lemon Juice 
.75 oz Pineapple Juice 
.25 oz Orange Juice 
Garnish: Small Cherry 
 Large Cherry 
Glass: Rocks 
Ice: Crushed 
Method: Shake and strain over 
ice.

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Charlie Chaplin

1.25 oz Plymouth Sloe Gin 
1 oz Lime 
.75 oz Giffard Apricot 
Garnish: None 
Glass: Libbey Coupe 
Ice: N/A 
Method: Shake and fine strain, 
up

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Lions Tail

1.5 oz Old Granddad 100  
.75 oz Lime 
.5 oz Turbinado 
.25 oz pimento dram 
1 Dash Angostura Bitters 
Garnish: None 
Glass: Libbey Coupe 
Ice: N/A 
Method: Shake and fine strain, 
up

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Blended Daiquiri

2 oz Rum Blend 
1 oz Lime Juice 
.5 Maraschino 
2 Tablespoons Sugar 
Garnish: Lime Wedge, 
 Small Cherry 
Glass: Ronan Coupe 
Ice: N/A 
Method: Build in Blender, 
Add Rum, Sugar, Lime, 
Maraschino, 1 Heaping tin of 
Crushed Ice. Blend for 20 
Seconds. Pour into glass.

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Hotel Nacional

1 oz Plantation Original Dark
.75 oz pineapple juice  
.5 oz Plantation 3 Star 
.5 Giffard Apricot 
.5 Lime Juice  
.25 Turbinado Sugar 
Garnish: None 
Glass: Libbey Coupe 
Ice: N/A 
Method: Shake and fine strain, 
up.

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Darb

.75 oz Beefeater 
.75 oz Giffard Apricot 
.75 Dolin Dry 
1 Barspoon Lemon Juice 
Garnish: Lemon Zest 
Glass: Libbey Coupe 
Ice: None 
Method: Shake and fine strain up

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Shamrock

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1.5 oz Powers
.75 oz Cocchi Torino
.5 oz Tempus Fugit Menthe
Garnish: None
Glass: Nick & Nora
Ice: None
Method: Stir and strain into
chilled glass.

Ford Cocktail

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1.5 Haymans Old Tom
.75 oz Dolin Dry Vermouth
.5 oz Benedictine
1 Dash Orange Bitters
Garnish: Orange Zest
Glass: Nick n Nora
Ice: N/A
Method: Stir and Strain into
Chilled Glass

Fitzgerald

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2 oz Beefeater
.75 oz Lemon Juice
.5 oz Simple Syrup
2 Dash Angostura Bitters
Garnish: None
Glass: Libbey
Ice: None
Method: Shake and Fine Strain
Up

Princeton

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2 oz Haymans Old Tom
.5 oz Warres Ruby Port
2 Dash Orange Bitters
Garnish: Lemon Zest Rolled Up
Red Ball Pick
Glass: Nick n Nora
Ice: None
Method: Stir and Fine Strain into
Chilled Glass Haymans and
Bitters. Pour Warres Ruby ontop
so that it sinks halfway.

Martinez

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1.5 oz Ransom Old Tom
.75 Martini Rossi Sweet
.75 Cocchi Torino
1 Barspoon Maraschino
2 Dashes Orange Bitters
Garnish: Lemon Zest
Glass: Nick n Nora
Ice: Nora
Method: Stir and Strain into
Chilled Glass

Hanky Panky

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1.5 oz Tanqueray
.75 oz Cocchi Torino
.75 Martini Rossi Sweet
4 Dashes Fernet
Garnish: Orange Zest
Glass: Nick n Nora
Ice: Nona
Method: Stir and Strain into
Chilled Glass

Godfather

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1.5 oz Old Grand Dad 114 
.75 oz Lazzaroni Amaretto 
1 Dash Angostura 
Garnish: Large Cherry 
 Small Cherry 
Glass: Rocks 
Ice: Cubes 
Method: Stir and strain over Ice.

Byrrh Cocktail

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1.5 oz Byrrh
.75 oz Wild Turkey 101 Rye
.75 Dolin Dry Vermouth
Garnish: None
Glass: Rocks
Ice: Cubes
Method: Build over cubes in
rocks glass briefly to mix.

Airmail

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1.5 oz Bacardi 8
.75 oz Lime Juice
.75 oz Honey Syrup
Top: 1 oz Champagne
Garnish: Mint Sprig
Lemon Wedge
Glass: Libbey Highball
Ice: 3 Cubes
Method: Shake and add 1 Ounce
of Champagne into Tin. Strain
over Ice.

Boothby

``` 2 oz Old Grand Dad 1 oz Carpano Antica 1 Barspoon Turbinado 1 Dash Angostura 1 Dash Orange Bitters 1.5 oz Champagne Garnish: Large Cherry Glass: Libbey Highball Ice: 2 Cubes Method: Stir and Strain into Glass top with Champagne ```

Forbidden Fruit

1.5 Oz Plantation 3 Star 1.5 Oz Apple Syrup .5 Oz Lemon Juice 1 pinch Thyme Leaves (save sprig) Shake & Fine Strain Glass: Rocks Ice: Cubes Garnish: 2 Apple Slices, Saved Thyme Sprig Top

Hoodwinked

2.5 OZ Batched 1.5 Oz Citadelle .75 Oz Amontillado .5 Oz Dolin Genepy .5 Oz Giffard Apricot 1bspoon Simple Syrup 3 Dash Coriander Tincture Stir & Up Glass: Nick n Nora Garnish: Apricot Slice w/ Coriander Seed

Dr. Jekyll & Mr. Hyde

``` 1.5 Oz Plantation Dark (or Paranubes) .5 Oz Pineapple Juice .5 Oz Ginger Beer .5 Oz Lemon Juice 1 Oz Mamey Syrup Shake & Strain Glass: Skinny Collins Ice: Crushed Garnish: Ginger Picked W/ 2 Pineapple Wedges n Mint Sprig ```

Shoemaker Shuffle

``` 2 Oz Batch 1.75 Oz Sunflower OGD 80 1 Oz Dolin Rouge .25 Oz Benedictine 1bspoon Turbinado Stir & Strain Glass: Rocks Ice: Fat Ice Cube Garnish: Sunflower Brittle ```

Lucida

2 Oz Singani 63 .5 Oz Grapefruit Oleo Sacrum .5 Oz Lemon Juice 1bspoon Cassis Shake & Fine Strain Up Glass: Libbey Coupe Garnish: Grapes

Herb Your Enthudiasm

2.25 Oz Batch 1.5 Pueblo Viejo Reposado .5 Oz Galliano 3bspoons Turbo 1bspoon Combier Kummel 2 Dashes Scrappys Celery Bitters Stir & Strain Glass: Etched Yarai Garnish: Celery Leaves n Cumin Powder

Wickerman

``` 2 Oz Famous Grouse 2 Oz Corn Husk Honey 1 Eggyolk Shake & Fine Strain Glass: Flute Garnish: Corn Husk around the glass. Drink topped with meringue ```

Vanity Project

``` 1.5 Oz Beefeater Gin .5 Oz Lime .5 Oz Spiced Pomegranate syrup 1bspoon Chia Seeds 1 Dash Peychaud’s Bitters Frappe & Dirty Dump Glass: Rocks Ice: Crushed Garnish: Pomegranate Seeds, Mint Sprig ```

Fall 2017 Menu Changes Flashcards

(33 cards)