Martini

Question 1

50-50

Answer 1

Audrey Saunders, 2005

1.5 oz gin
1.5 oz dry vermouth
2 dashes orange bitters

stir / coupe / olive or twist

Question 2

Adonis

Answer 2

Waldorf-Astoria Hotel, New York, NY, 1884

2 oz fino sherry
1 oz sweet vermouth
2 dashes orange bitters

stir / coupe / orange twist

Question 3

Affinity

Answer 3

1920s

2 oz scotch
.5 oz sweet vermouth
.5 oz dry vermouth
2 dashes Angostura

Stir / n&n / lemon twist

Question 4

Alaska

Answer 4

Jacques Straub, “Drinks,” 1914

2 oz gin (pref. Old Tom, London Dry will do)
1oz yellow Chartreuse
2 dashes orange bitters

Stir / coupe / orange twist

Question 5

Ampersand

Answer 5

Crockett, “Old Waldorf Bar Days,” 1931

1 oz Old Tom Gin
1 oz cognac
1 oz sweet vermouth
1 dash orange bitters

Stir / coupe / orange twist

Question 6

Angel Face

Answer 6

Craddock, “Savoy Cocktail Book”

1 oz gin
1 oz Calvados
1 oz apricot liqueur

Stir / coupe / apple slice

Question 7

Bamboo

Answer 7

1.5 oz amontillado sherry
1.5 oz dry vermouth
1 dash Angostura
1 dash orange bitters

Stir / coupe / lemon twist

Question 8

Bensonhurst

Answer 8

Chad Solomon, Milk & Honey, New York, NY, 2006

1.5 oz rye
.75 oz dry vermouth
.5 oz Cynar
Barspoon maraschino liqueur

Stir / coupe / cherry

Question 9

Bijou

Answer 9

Harry Johnson, “New & Improved Illustrated Bartenderʼs Manual”, 1900

1.5 oz gin
.5 oz sweet vermouth
.5 oz green Chartreuse
1 dash orange bitters

Stir / coupe / cherry and lemon twist

Question 10

Black Manhattan

Answer 10

Todd Smith, Bourbon & Branch, San Francisco, CA

2 oz rye
1 oz Averna
1 dash Angostura
1 dash orange bitters

Stir / coupe / cherry

Question 11

Black Russian

Answer 11

1949

2 oz vodka
1 oz coffee liqueur

Stir / rox / ice

Question 12

Bobby Burns

Answer 12

Ensslin, “Recipes for Mixed Drinks,” 1917

2 oz blended scotch
.75 oz sweet vermouth
.25/.5 oz Benedictine

Stir / coupe / lemon twist

Question 13

Brooklyn

Answer 13

2 oz rye
.75 oz dry vermouth
.25 oz China-China (Amer Picon)
1 tsp maraschino liqueur

Stir / n&n / cherry

Question 14

Bywater

Answer 14

Chris Hannah, New Orleans

1.75 oz aged rum
.75 oz green Chartreuse
.5 oz Averna
.25 oz falernum

Stir / coupe

Question 15

La Louisiane

Answer 15

Arthur, “Famous New Orleans Drinks & How to Mix ʻem”, 1937

1 oz rye
1 oz sweet vermouth 
.5 oz Benedictine
3 dashes absinthe 
3 dashes peychaud’s 

Stir / coupe / cherry

Question 16

End Of The Road

Answer 16

Chris McMillian, New Orleans

1 oz Laphroiag
1 oz Campari
1 oz Green Chartreuse

Stir / coupe

Question 17

Greenpoint

Answer 17

Michael McIlroy, Milk & Honey

2 oz rye
.5 oz yellow Chartreuse 
.5 oz sweet vermouth 
1 dash Angostura 
1 dash orange bitters 

Stir / coupe / lemon twist

Question 18

Hanky Panky

Answer 18

Ada Calhoun, American Bar, Savoy Hotel, London, UK

1.5 oz gin
1.5 oz sweet vermouth
.25 oz Fernet Branca

Stir / coupe / orange twist

Question 19

Kangaroo

Answer 19

2.25 oz vodka
.75 oz dry vermouth
2 dashes orange bitters

Stir / coupe / lemon twist

Question 20

Manhattan

Answer 20

2 oz rye
1 oz sweet vermouth
3 dashes Angostura

Stir / coupe / cherry

Question 21

Martinez

Answer 21

1.5 oz genever
1.5 oz sweet vermouth
Barspoon maraschino liqueur
2 dashes orange bitters

Stir / n&n / lemon twist

Question 22

Night Tripper

Answer 22

Chris Hannah, New Orleans

1.5 oz bourbon
.75 oz Averna
.75 oz Strega
2 dashes Peychaud’s

Chill batch / serve chilled or over ice

Question 23

Obituary

Answer 23

Obituary
(Martini)

2 oz gin
.25 oz dry vermouth
Barspoon absinthe

Stir / coupe / olive

Question 24

El Presidents

Answer 24

1.5 oz gold Puerto Rican rum
.5 oz dry vermouth
.25 oz orange liqueur
.25 oz grenadine

Stir / coupe / cherry and ghosted orange twist

Question 25

Red Hook

Answer 25

Vincenzo Ericco, Milk & Honey, New York, New York, 2003 2 oz rye .5 oz Punt e Mes .5 oz maraschino liqueur Stir / coupe / cherry

Question 26

Remember The Maine

Answer 26

Absinthe 2 oz bourbon .75 oz cherry liqueur .75 oz sweet vermouth Saz / absinthe rinse / stir / lemon twist

Question 27

Rob Roy

Answer 27

2 oz scotch .75 oz sweet vermouth 1 dash Angostura Stir / n&n / cherry

Question 28

La Rosita

Answer 28

``` 1.5 oz reposado tequila .5 oz sweet vermouth .5 oz dry vermouth .5 oz Campari 1 dash Angostura ``` Stir / n&n / orange twist

Question 29

Toronto

Answer 29

Robert Vermeire, “Cocktails: How to Mix Them,” 1922 2 oz rye .25 oz Fernet Branca .25 oz simple syrup 2 dashes Angostura Stir / coupe / orange twist

Question 30

Tuxedo No. 2

Answer 30

``` 2 oz gin .5 oz blanc vermouth Barspoon maraschino liqueur 4 dashes orange bitters Absinthe rinse ``` Coupe / absinthe rinse / stir / orange twist and cherry

Question 31

Vesper

Answer 31

1.5 oz gin .5 oz vodka .5 oz Lillet Blanc 2 dashes orange bitters Stir / coupe / lemon twist

Question 32

Vieux Carre

Answer 32

``` .75 oz rye .75 oz cognac .75 oz sweet vermouth Barspoon Benedictine 3 dashes Angostura 3 dashes Peychaud’s ``` Stir / rox / ice / lemon twist and cherry