Highballs, Fizzes, And The Collins Flashcards
Collins?
Ingredients:
2 ounces bourbon or gin
3/4 ounce lemon juice
3/4 ounce simple syrup
Chilled club soda
Preparation: Shake the spirit, lemon juice, and syrup with ice and strain into an ice-filled glass. Top with club soda.
Presentation: Highball or Collins glass, garnished with orange slice or cherry
History: Credit for creating the John Collins is often given to a bartender of the same name who worked at Limmer’s Old House in Mayfair, London, in the 1860s. Historian Dave Wondrich asserts that the original recipe would have been introduced to New York in the 1850s and was probably similar to the gin punches served in London. The John Collins is a single-serving cocktail based on those old punches, which were made of gin, lemon juice, maraschino liqueur, and soda water.
The first printed recipe appeared in The Steward and Barkeeper’s Manual (1869), part of the Haney Trade Manual series. It called for powdered sugar, lemon, Old Tom Gin, and soda water.
Preparations & Variations: Today, a John Collins is often served with bourbon or another American whiskey. The cocktail originally used genever, and when Old Tom Gin was introduced, the Tom Collins was born. It would be correct to only make a Tom Collins with Old Tom Gin, and to make a John Collins with any other type of gin or American whiskey. The best course of action, however, is to make what the guest wants.
Dark ‘n’ Stormy?
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.
Gin Fizz?
Ingredients:
2 ounces gin
3/4 ounces lemon juice
3/4 ounces simple syrup
Soda water
Preparation: Combine the gin, lemon, and syrup in a cocktail shaker with ice. Shake and strain into a Collins glass, without ice. Top with soda water.
Presentation: Collins glass
History: Historically, this type of drink was consumed in the morning, so a Collins glass on the smaller end of the spectrum would be appropriate.
Preparation & Variations: The fundamental difference between a fizz and a Collins is whether or not ice is used. Additionally, a Collins is built directly in the glass, while the fizz is shaken. Some variations on the Collins include the Silver Fizz (use of an egg white), the Golden Fizz (use of an egg yolk), the Royal Fizz (use of the whole egg), and the Diamond Fizz (substitute sparkling wine for soda water).
Gin Gin Mule?
Ingredients:
1 1/2 ounce London Dry Gin
1/2 ounce simple syrup
1/2 ounce lime juice
Ginger beer
10 mint leaves
Preparation: Lightly muddle the mint in the base of a shaker. Add all of the liquid ingredients except the ginger beer. Add ice, shake, and strain into an ice-filled glass. Top with ginger beer.
Presentation: Highball glass, garnished with mint sprig, lime wedge, or slice of candied ginger
History: Created by Audrey Saunders at her famed Pegu Club in Manhattan.
Preparation & Variations: The most significant variable in this cocktail is the ginger. Some like to add a ginger juice or puree to the mix in addition to topping with ginger beer. Ginger beer can be purchased or homemade.
Gin Rickey?
Ingredients:
2 ounces London Dry Gin
1 ounce lime juice
Soda water
Preparation: Build the ingredients in an ice-filled glass.
Presentation: Highball glass, garnished with lime rind
History: The Rickey cocktail was originally created in the 1880s at Shoomaker’s Saloon by bartender George Williamson, in collaboration with Democratic lobbyist Colonel Joe Rickey. The original version was made with bourbon, and the cocktail didn’t become popular until it was made with gin a decade later.
The first documented recipe for the Gin Rickey appears in Daly’s Bartender’s Encyclopedia (1903), by Tim Daly. It calls for the juice of one lime, one wine glass of Plymouth Gin, and a lump of ice and siphon seltzer. It was served with a bar spoon.
Preparation & Variations: The gin can be swapped out for many different spirits to make a different Rickey cocktail. Bourbon, rye, rum, and tequila are popular choices. Some later recipes call for a dash of Angostura bitters on top. The amount of lime juice can be adjusted to the guest’s preference, but this recipe is based on the juice of one lime.
The Lime Rickey was a popular virgin drink at soda fountains on the East Coast.
Greyhound?
Ingredients:
1.5 oz. Gin/Vodka
5 oz. Grapefruit Juice
Preparation: Serve over ice.
Presentation: Highball Glass
Bartender Comments: Simple but tasty.
Harvey Wallbanger?
Ingredients:
1 oz. Vodka
1/2 oz. Galliano
4 oz. Orange Juice
Preparation: Pour vodka and orange juice into an ice-filled glass. Float Galliano on top.
Presentation: Highball Glass, Orange Slice
Bartender Comments: What the hell else are you going to use that Galliano bottle for?
Horse’s Neck?
Ingredients:
2 oz. Bourbon
2-3 dashes Angostura Bitters
Ginger Ale
Preparation: Build the ingredients in an ice-filled glass.
Presentation: Highball Glass, Lemon Twist
Bartender Comments: Originally intended to be a non-alcoholic beverage, the drink gets its kick from a nice glug of bourbon (although just about any whiskey will work). The garnish is really its defining characteristic: the easy way to create the “horse’s neck” is to use a channel knife to make an extra long lemon twist, making sure a bit of length peeks out of the glass. For those a bit more ambitious, use a paring knife to create a wider swath of lemon peel. Avoid the pith, and pare the lemon like you would an apple, creating one continuous peel.
Long Island Ice Tea?
Ingredients:
1/2 oz. Vodka
1/2 oz. Tequila
1/2 oz. White Rum
1/2 oz. Triple Sec
1/2 oz. Gin
3/4 oz. Lemon Juice
1 oz. Simple Syrup
1 oz. Coca-Cola
Preparation: Stir all ingredients with ice.
Presentation: Highball Glass, Lemon Twist
Bartender Comments: Popular among bros.
Madras?
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.
Moscow Mule?
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.
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.
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.
Pimm’s Cup?
Ingredients:
2 oz. Pimm’s No. 1
1/2 oz. Lime Juice
1/2 oz. Lemon Juice
1/2 oz. Simple Syrup
1/2 oz. Gin
Soda Water
Preparation: Muddle cucumber and simple syrup in tin. Add remaining ingredients, shake with ice, and fine-strain into a glass. Top with soda.
Presentation: Highball Glass, Cucumber Slice, Mint Sprig
Bartender Comments: There are seemingly innumerable ways to create this classic cocktail. The simplest version calls for Pimm’s, a slice of cucumber and lemon-lime soda. From there you can take lots of liberties, adding seasonal fruit/flowers (lemon, lime, orange, cucumber, strawberry, apple, borage, mint) and/or using different mixers (bitter lemon, ginger beer or ginger ale). There is of course a strong association between the Pimm’s Cup and Wimbeldon—but you don’t have to be a tennis fan to enjoy the drink.
Presbyterian Cocktail?
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.
Ramos Gin Fizz?
Ingredients:
1.5 oz. Dry Gin
5 drops Orange Flower Water
1/2 oz. Lemon Juice
1/2 oz. Lime Juice
1 Egg White
1 oz. Heavy Cream
1 oz. Simple Syrup
Soda Water
2 drops Vanilla Extract (optional)
Preparation: Vigorously shake all ingredients except soda water and strain into glass without ice. Top with soda water.
Presentation: Highball Glass, Grated Nutmeg
Bartender Comments: This drink isn’t as difficult to make as some make out. Just be sure to shake thoroughly and use a bar spoon to stir in the soda water as it is added. Great with brunch.
