MP 1 Flashcards

Question

St. Tammany Sazerac

Answer 1

5 Heavy Dashes Peychaud Bitters 5 Heavy Dashes Creole Bitters 1 dash Angostura tsp Anise Dem .75 Jade 1901 2 Rare Character 4yr. Straight Rye Upon order, first grab warm etched rocks glass, fill 3⁄4 full with crushed ice, pour absinthe and lightly stir until glass is well chilled and absinthe is well louched. Strain absinthe into Victorian Cordial glass, serve next to Sazerac. Discard crushed ice and build Sazerac in a mixing glass. Build: In a mixing glass Glassware: Etched Rocks Glass Ice: Up Garnish: Lightly expressed and discarded lemon

Answer 2

5 Dashes Peychaud Barrel Aged Bitters 5 Suze Red Aromatic Bitters tsp Anise Dem .75 Jade Nouvelle 2 Maison Surrenne 1946 Upon order, first grab warm etched rocks glass, fill 3⁄4 full with crushed ice, pour absinthe and lightly stir until glass is well chilled and absinthe is well louched. Strain absinthe into Victorian Cordial glass, serve next to Sazerac. Discard crushed ice and build Sazerac in a mixing glass. Note: this is a very delicate Sazerac. The stir should be fairly brief. Build: In a mixing glass Glassware: Vintage Sazerac Glass Ice: Up Garnish: Lightly expressed and discarded lemon

Answer 3

tsp Suze +.25 lime cordial -.5 spice syrup .5 lemon .5 celery juice 1.75 Avua cachaca Build: julep tin Glassware: julep tin Ice: crushed Garnish: micro-planed lime zest and Ahi chile Straw: two small green paper

Answer 4

(Maxwell Britten) 2 dash Lemon Bitters .5 lemon .75 Spiced Banana Syrup 1.5 Elijah Craig Bourbon Build: in a julep tin Glassware: julep Ice: crushed Garnish: Feathered Banana Leaf (Will send pics/deets) Straw: two small sip sticks

Answer 5

3 dash OB .5 vial ORANGE FLOWER WATER .5 lemon +.25 orgeat .5 Old Overholt .75 Cappeletti 1 Hidalgo Manzanilla Build: in a julep tin Glassware: julep tin Ice: crushed Garnish: 1 parasol, shaved marcona almond, fine-channeled orange zest Straw: two sip sticks

Answer 6

.5 lemon .5 lemon cordial .5 St. Germain .5 Aveze .75 Salers Build: in a stemmed pilsner Glassware: stemmed pilsner Ice: crushed Fine-strain: yes Garnish: Maurin Quina/Amaro Rinomato float, safflower blossoms, lemon zest Straw: one large toddy

Answer 7

(Natasha David/Maxwell Britten) tsp crème de menthe .5 lemon .5 Rhum JM White 1 Coconut Syrup 1 Pineapple Juice 1 Mansinthe Build: in a Boston tin or swizzle Glassware: Hurricane Ice: crushed Garnish: mint bouquet Straw: red striped straw

Answer 8

2OB .5 Saline .5 Lemon .5 Pineapple .5 Apple Cider Syrup .5 Puro de Surales Rum .25 Hampden Rum .25 Sloe Gin .25 Sapin 40 1 Pimm’s Build: Boston Tin Glassware: Collins Garnish: Top with 2oz Maine Beer Peeper, Mint Plume, 3 skewered rum soaked cranberries Straw: Black

Answer 9

1 vial Rose Flower Water Tsp Demerara Tsp Cappelletti Alte Verde Tsp Alpe Amer .5 lemon cordial .5 lemon .5 strawberry syrup 75 Michelberger Forest .75 Neversink Gin Build: in julep tin Glassware: MP branded gold julep Ice: Crushed Garnish: three thin strawberries slices, small mint bouquet, 4 borage flowers

Answer 10

.5 Cane Syrup 1 oz Lime j 2 oz white rum ( last time we did Eldorado 3years ) Build in tall pilsner glass , throw some mint and swizzle, intergrate with crushed ice , topped with Soda

Answer 11

3 dash of OB 0.25 dry vermouth 3 oz Gin

Answer 12

2 vails saline solution 0.5 dry vermouth 1.25 olive brine 2 oz Gin

Answer 13

0.5 Stout 0.5 Lemon j 1.5 Wodka 2 dashes tabasco add 3 Kd and stir add Bloody mix to the line Crack 1 cube for finishing Glassware : Poco grande

Answer 14

Vial rose water 4 dash Angostura 6 drops Chartreuse Vegetal Tsp suze .25oz Pedro Ximenez .5oz Peach tea syrup* .75oz lemon .25oz lemon cord 1oz Pimm’s .5oz Montreuil Selection Top soda Glassware: Collins Garnish: Grated cinnamon, Mint/red straw in the middle of mint bouquet, Rose petals and lemon zest in piles

Answer 15

2 vials Saline 4 dashes Olive Bitters Tsp Manzanilla Sherry 1.25oz Brine 2.25oz Frozen Grey Goose Glassware: Martini Glass Garnish: 5 olives (2 large Gordal, alternated with 3 Castelvetrano)

Answer 16

(Served from a frozen decanter) Grey Goose ~ Gordal Brine

Answer 17

mint cucumber .75 lime j .75 simple 2 oz Wodka or gin shake in Boston tin

Answer 18

1.5 ounces navy-strength gin, preferably Cadenhead’s Old Raj Dry Gin 110 proof 1.5 ounces dry vermouth, preferably Dolin 1 dash orange bitters, preferably a 1:1 blend of Regans' and Angostura orange

Answer 19

1 dash Ango 3 dash Peychaud’s bitters 0.25 Benedictine 1 oz Wild Turkey Rye 1 oz Dudognon VSOP Cognac 1 oz Cinzano Rossi

Answer 20

0.25 simple 0.25 lemon 1 oz Dudognon Cognac 3 oz Champagne

Answer 21

2 dashes Ango 2 dashes OB 3 drops OFW 1 vail saline -0.25 ginger syrup 0.75 lemon j 0.5 lemon C 2 thin slices of cucumber 1 oz pimm’s no1 1 oz hayman gin ginger beer on top

Answer 22

Lime, Ginger, Pomegranate 1 Lime 1 Ginger 1 Grenadine Build: In a Boston Tin Glassware: Poco Grande Ice: Crushed Garnish: Top Ginger Ale, Mint Plume

Answer 23

Lemon, Blueberry, Blackberry, Pineapple 1 Barspoon Blackberry Jam .75oz Lemon Juice .75oz Pineapple Juice .75 1:1 Topped w/Soda Build: In glass Glassware: Footed Pilsner Ice: Crushed Garnish: Mint Plume, Orange half Moon, 2 halved Blackberries arrayed standing up Straw: Tall Toddy Lucy Lou Who Lemon, Honey, Ginger

Answer 24

1 Lemon 1 Passionfruit 1 0J Build: In glass Glassware: Poco Grande Ice: Crushed Garnish: Top Soda

Answer 25

.75oz Lemon .75oz Lime 1.25oz Cranberry Cordial .25 Collins Syrup Top Tonic Build: Boston Tin Glassware: Bamboo Collins Ice: Crushed Garnish: Mint Plume, Lemon Wheel Straw: Cut Toddy

Answer 26

.75oz Lemon .75oz OJ .75oz Coco .75oz Toasted Coco 1.5 Pineapple Build: In glass Glassware: Etched Collins Ice: Hand Cracked KD Garnish: 2 Pineapple Leaves, Grated Lime coconut flakes Straw : bamboo

Answer 27

3 dash Angostura -.5 Coconut .5 orange curacao .75 lemon .75 Drambuie .75 Vieux Carre Build: in a Boston tin, 3 chunks of persimmon Glassware: Pontarlier Ice: crushed Fine-strain Garnish: persimmon moon, shaved praline Straw: two sip sticks

Answer 28

4 dash absinthe -.25 cream de cacao +.25 Moka coffee liqueur -.75 lemon juice .75 drambuie .75 bourbon 1.25 stout Build : boston tin , dry shake ( More foam ) glass : coupe garnish : ango tiger striped

Answer 29

1 oz Lemon Juice 1 oz Passion fruit syrup 1 oz Appleton v/x rum 1 oz Rhum Jm Blanc Build : in Hurricane glass ice : crushed ice garnish : 2 large straws

Answer 30

Vial New England Cranberry Bitters 1 Poire Williams 1 pimms .25 Aveze Tsp allspice .5 Chai syrup .5 lime Cherry and orange half-wheel in shake Top soda Collins-short metal straw Mint/rosemary Microplaned macadamia nut

Answer 31

¼ ounce Germain-Robin absinthe +¼ ounce Raspberry Syrup (page 175) ½ ounce Pineau des Charentes ½ ounce Mauro Vergano Americano ¾ ounce lemon juice ¾ ounce framboise eau-de-vie Hot water Rose cream (recipe follows), confectioners' sugar, mint sprig, 3 raspberries, for garnish In the smaller half of a Boston tin shaker, combine the absinthe, raspberry syrup, Pineau des Charentes, Mauro Vergano Americano, lemon juice, and eau-de-vie. Fill the larger tin halfway with scalding hot water. Sink the tin containing the spirits into the hot water. (If the hot water is at the right level, the top tin will almost completely submerge.) Cover with a coaster and let the cocktail warm for a few minutes. In the meantime, warm a teacup with hot water and ready its saucer. When the cup is warm, dump the hot water and pour in the cocktail. Top with hot water. Then spoon rose cream over the top. Sprinkle a little confectioners' sugar on it and add a tiny mint sprig. On the saucer include a skewer with the raspberries. NOTE • Rose cream: In a Boston tin shaker, combine 2 ounces heavy whipping cream, % teaspoon Demerara sugar, and ¼ ounce rose flower water. Shake until you get stiff peaks.

Answer 32

quinine-inflected bitterness. -½ ounce Letherbee Besk -½/ ounce Suze gentian liqueur ¾ ounce Cocchi Americano vermouth ¾ ounce Sapin 40 ¼ ounce tonic water Lemon twist, for garnish Build : mixing glass glassware : Nick&nora

Answer 33

½ ounce green Chartreuse herbal liqueur ¾ ounce lemon juice ¾ ounce Raspberry Syrup (page 175) 1 ounce framboise eau-de-vie 1 egg white 1 raspberry Angostura bitters, to taste Skewered raspberry, for garnish In a Boston tin shaker, combine the Chartreuse, lemon juice, raspberry syrup, eau-de-vie, egg white, and raspberry. Dry shake. Add ice and then shake again. Strain the mixture into a stemmed sour glass or coupe. Add a few drops of Angostura bitters and use a toothpick to create bitters art by spreading the bitters into linear designs in the frothy foam (as suggested in the photo for the Whiskeytown Regatta, page 149). Top with a skewered raspberry.

Answer 34

6 drops of rose flower water 1 egg white .5 Maison Orgeat (page 176) .5 Tempus Fugit crème de menth .5 ounce Herbsaint 100 proof 1 ounce La Muse Verte absinthe .5 ounce heavy cream 1 bunch of fresh mint leaves, a few reserved for garnish This drink is built in steps. First, in a Boston tin shaker, combine the rose flower water, egg white, orgeat, crème de menthe, Herbsaint, and absinthe, and shake for 10 seconds. Then add the cream and shake again for another 10 seconds. Now add the fistful of mint and the ice. Join and shake vigorously for 30 seconds. Strain the mixture into a white wine glass. Garnish with a sprinkle of mint finely cut into a chiffonade.

Answer 35

1 teaspoon Giffard crème de menthe -½ ounce Germain-Robin absinthe ¾ ounce lime juice ¾ ounce Lime Cordial (page 177) 1½ ounces Sapin 55 proof Fistful of fresh mint leaves To the small half of a Boston tin shaker, add the crème de menthe, absinthe, lime juice, lime cordial, and Sapin. Insert the mint leaves into the bottom of the large half of the shaker and top completely with ice. Join the shakers and shake vigorously for a full minute. Strain the mixture into a chilled stemmed glass containing one big ice cube and serve.