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NTK Cocktails Flashcards

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1
Q

19th Century

A

1.5 oz Rye whiskey
0.75 oz Dubonnet Rouge
0.5 oz Crème de Cacao
0.75 oz Lime Juice
0.25 oz Simple Syrup
Shake, double strain into Nic & Nora glass
Garnish: Lime Twist.

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2
Q

20th Century

A

1.5 oz Gin
0.75 oz Lemon Juice
0.75 oz Brizard White Crème de Cacao
0.75 oz Lillet Blanc
Shake, double strain into Nic & Nora glass.

(Harry Craddock, The Savoy Cocktail Book, 1930)

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3
Q

21st Century

A

2 oz Blanco Tequila
0.75 oz Lemon Juice
0.75 oz White Crème de Cacao.

Shake, double strain into Nic & Nora glass
Absinthe spritz on top.

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4
Q

Airmail

A

1.5 oz Añejo Rum
0.75 oz Lime Juice
1 oz Honey Syrup
Shake, double strain into Coupe glass. Top with Champagne.

(Frederick Birmingham, The I Esquire Drink Book, 1956)

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5
Q

Alaska

A

2 oz Gin
0.75 oz Yellow Chartreuse
1 oz Fino Sherry
2 dashes Orange Bitters
Stir, strain into Martini glass.
Garnish: Orange Twist.

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6
Q

Alexander

A

1.5 oz Gin
1 oz Heavy Cream
0.75 oz Crème de Cacao
Shake, double strain into Snifter
Ice: Hoshi.
Garnish: Nutmeg.

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7
Q

Americano Highball

A

1.5 oz Sweet Vermouth
1.5 oz Campari.

Build in a highball glass, add ice, and top with Club Soda.

Garnish: Orange wheel.

(Leurs Cocktails Par Antoine, 1932)

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8
Q

Athol Brose #3

A

2 oz Blended Scotch
0.75 oz Honey Syrup
4 dashes Peychaud’s Bitters.

Stir, strain into Nic & Nora glass.
Float cream on top.
Garnish: Nutmeg.

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9
Q

Aviation

A

2 oz Gin
0.75 oz Lemon Juice
0.5 oz Luxardo Maraschino
0.25 oz Crème Yvette.

Shake, double strain into Nic & Nora glass.

(Hugo Ensslin, Recipes for Mixed Drinks, 1916)

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10
Q

Bamboo

A

1.5 oz Amontillado Sherry
1.5 oz Dry Vermouth
0.25 oz Cointreau
3 dashes Orange Bitters.
Throw into Nic & Nora glass.

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11
Q

Bamboo (Variation 1)

A

1.5 oz Amontillado Sherry
1.25 oz Dry Vermouth
0.25 oz Blanc Vermouth
1 dash Orange Bitters
1 dash Angostura.

Stir, strain into Martini glass.
Garnish: Lemon Twist.

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12
Q

Bamboo (Variation 2)

A

1.5 oz Fino,
1.5 oz Dry Vermouth,
BS Cane,
2 dashes Orange Bitters,
2 dashes Angostura.

Stir, strain into Martini glass.
Garnish: Lemon Twist.

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13
Q

Bees Knees

A

2 oz Gin
0.75 oz Lemon Juice
0.75 oz Honey Syrup

Shake, double strain into Nic & Nora glass.

(Frank Meier, The Artistry of Mixing Drinks, 1937)

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14
Q

Bijou

A

1.5 oz Gin
0.75 oz Sweet Vermouth
0.75 oz Green Chartreuse
1 dash Orange Bitters.
Stir, strain into Martini glass.
Garnish: Lemon Twist.

(Harry Johnson, 1900)

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15
Q

BITTER GIUSEPPE

A

2 oz Cynar
1 oz Antique
6 dahs Ango
6 dash OB
Pinch Salt
Stir/Strain/Martini
Garnish: Orange Twist

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16
Q

BLOOD AND SAND

A

1.5 oz. Scotch
1 oz. Orange Juice
.75 oz. Cherry Heering
.75 oz. Sweet Vermouth
Shake/2xStrain/Nic&Nora
Garnish: Flamed orange twist
(Harry Craddock, The Savoy Cocktail Book,1930)

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17
Q

BOOTHBY COCKTAIL

A

2 oz Rye
.75 oz Carpano
2 dash Ango
2 Dash OB
Stir/Strain/Martini
Top Sparkling Wine
Garnish: Brandied Cherries

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18
Q

BRAMBLE

A

1.5 oz. Gin
.75 oz. Lemon Juice
.5 oz. Simple Syrup

Shake/Strain/DbleRocks
Float .75 oz. of Crème de Mure over the surface
Ice: Cobbled Garnish: lemon slice and 2 Blackberries

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19
Q

BRANDY ALEXANDER

A

1.5 oz Cognac
.5 oz crème de cacao
1 oz cream
Shake/2xStrain/Snifter
Ice: Hoshi
Garnish: nutmeg

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20
Q

BOULEVARDIER

A

2 oz Bourbon
.75 oz Campari
.75 oz Sweet Vermouth
Stir/Strain/Rocks
Ice: Big Cube
Garnish: Orange Twist

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21
Q

BROOKLYN

A

2 oz. Rye Whiskey
.75 oz. Dry Vermouth
.25 oz. Maraschino
.25 oz. Amer Picon
Stir/Strain/Martini
(Jack Grohusko, Jack’s Manual, 1908)

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22
Q

CRUSTA

A

2 oz. spirit
.5 oz lemon
.5 oz. Luxardo Maraschino
.5 oz. Orange Curacao
2 dash orange bitters
Shake/2xStrain/Nic&Nora
Garnish: Sugar Rim, whole lemon peel
(Jerry Thomas, Bartender’s Guide, 1862)

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23
Q

CAIPIRINHA

A

2 oz. Cachaca
Half a Lime, Quartered 6 pieces
6 Barspoons of Demerara Sugar or Rapadura Sugar
Dry Shake/Shake with Ice/Dirty Dump
Muddle/ shake with ice, pour entire contents into a rocks glass
No garnish

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24
Q

CAMERON’S KICK

A

1 oz. Scotch Whisky
1 oz. Irish Whiskey
.5 oz. Orgeat
.5 oz. Lemon Juice

Shake/2xStrain/Nic&Nora

(Harry MacElhone,The ABC of Mixing Cocktails,1922)

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25
CARICATURE
1.5 oz Gin 1 oz Grapefruit Juice .5 oz Campari .5 oz Sweet Vermouth .5 oz Cointreau Shake/2xStrain/Nic&Nora
26
CHAMPAGNE COCKTAIL
Pour Champagne into a chilled flute Add 1 Angostura Bitters soaked sugar cube Garnish: Lemon Twist (Jerry Thomas, Bartender’s Guide, 1887)
27
CHARTREUSE SWIZZLE
1.25 oz Green Chartreuse 1 oz Pineapple Juice .75 oz Lime Juice .5 oz Falernum Build in Collins glass and swizzle Garnish: Mint sprig and nutmeg
28
CHRYSANTHEMUM
2 oz Dry Vermouth .75 oz Benedictine absinthe rinsed glass Stir/Strain/Nic&Nora Garnish: Lemon Twist
29
CINNAMON
1.5 oz Great King Street Glasgow 1 oz Pommeau .25 oz Allspice BS Maple Syrup 1 dash Angostura Stir/Strain/rocks Ice: Big Rock Garnish: Burnt Cinnamon stick
30
CLOISTER
1.5 oz. Gin .5 oz. Yellow Chartreuse .5 oz. Grapefruit Juice .25 oz. Lemon Juice .25 oz. Simple Syrup Shake/2xStrain/Nic&Nora Garnish: grapefruit twist (Ted Saucier, Bottoms Up, 1951)
31
CLOVER CLUB
1.5 oz. Gin .5 oz Lemon Juice .5 raspberry syrup .5 dry vermouth 1 Egg white 2xShake/2xStrain/Coupe Garnish: Raspberries (Drinks, Paul Lowe, 1909)
32
COLLINS
2 oz. Spirit .75 oz. Lemon Juice .75 oz Simple Syrup Shake/2xStrain/Collins Top with Club Soda Ice: Hoshi Garnish: Lemon Twist
33
CORPSE REVIVER NO.2
1.5 oz. Gin .75 oz. Combier .75 oz. Lillet Blanc or Cochi Americano .75 oz. Lemon Juice Absinthe Rinse Shake/2xStrain/Nic&Nora (Harry Craddock, The Savoy Cocktail Book,1930)
34
CRITICAL MASS
2 oz Rye Whiskey .5 oz Aperol .25 oz Green Charteuse .25 oz Benedictine .25 oz Sweet Vermouth Stir/Strain/Martini
35
DAIQUIRI
2 oz. White Rum .75 oz. Lime Juice .75 oz. Simple Syrup 1 lime disc Shake/2xStrain/Nic&Nora
36
DARK & STORMY
2 oz Coruba Rum .75 oz Lime .5 oz Turbo 2 oz Ginger Beer WhipShake/2xStrain/Collins Ice: Hoshi Garnish: Candy Ginger/Lime Wheel
37
DE LA LOUISIANE
2 oz. Rye Whiskey .75 oz. Sweet Vermouth .75 oz. Benedictine 3 Dashes of Absinthe 3 Dashes of Peychaud’s Bitters Stir/Strain/Martini Garnish: brandied cherries (Stanley Clisby Arthur, Famous New Orleans Drinks, 1937)
38
DESHLER
1.5 oz. Rye Whiskey 1 oz. Dubonnet Rouge .25 oz. Combier 2 Dashes of Peychaud’s Bitters 1 orange twist (in) 1 lemon twist (in) Stir/Strain/Martini Garnish: orange twist (Hugo Enslin, Recipes for Mixed Drinks, 1916))
39
EL DIABLO
2 oz. Blanco Tequila 1 oz. House Ginger Beer .75 oz. Crème de Cassis .75 oz. Lime Juice Shake/2xStrain/Collins Ice: Hoshi Garnish: lemon wheel and ginger candy (Trader Vic, Trader Vic’s Bartenders Guide) What year?
40
EL PRESIDENTE
1.5 oz White rum .75 oz Bianco Vermouth .75 oz Combier barspoon grenadine Stir/Strain/Martini Garnish: orange twist
41
FANCY FREE
2 oz. Bourbon .5 oz. Luxardo Maraschino 1 Dash of Angostura Bitters 1 Dash of House Orange Bitters Stir/Strain/Rocks Ice: Big Rock Garnish: flamed orange twist (Stan Jones Barguide, 1977)
42
FRENCH 75
1.5 oz. Coganc (or Gin) .75 oz. Lemon Juice .5 oz. Simple Syrup Shake/2xStrain/WineGlass Top with Champagne Ice: Hoshi Garnish: lemon twist
43
GIMLET
2 oz. Gin .75 oz. Simple Syrup .75 oz. Lime Juice 1 lime disc Shake/2xStrain/Nic&Nora
44
GIN GIN MULE
1.5 oz. Gin 1 oz. House Ginger Beer 1 oz. Simple Syrup .75 oz. Lime Juice 6 Mint Leaves Muddle mint and simple Shake/2xStrain/Collins Ice: Hoshi Garnish: mint sprig and a piece of candied ginger (Audrey Saunders, The Pegu Club)
45
GINGER ROGERS
1.5 oz Gin .75 oz Ginger Syrup .5 oz Lemon Juice 6 sprigs Mint Press mint with Syrup Add Cobbled Ice Swizzle Top Ginger
46
GREENPOINT
2 oz. Rittenhouse Rye Whiskey .5 oz. Punt e Mes .5 oz Yellow Chartreuse 1 Dash of Angostura Bitters 1 Dash Orange Bitters Stir with ice and strain into a chilled coupe No garnish (Michael McIlroy, Milk & Honey)
47
GRAND PROMENADE
1.5 oz Rye .75 oz Applejack .75 oz Benedictine .25 oz Yellow Chartreuse Stir/Strain/cube Ice: Big Rock Garnish: Orange Twist
48
GOLD RUSH
2 oz Bourbon .75 oz Lemon .75 oz Honey Shake/2xStrain/Rocks Ice: Hoshi Garnish: N/A
49
HANKY PANKY
1.5 oz Gin 1.5 oz Sweet Vermouth BS Fernet Stir/Strain/Martini Garnish: Orange Peel
50
HEMINGWAY DAIQUIRI
2 oz. white Rum .75 oz. Lime Juice .5 oz. Grapefruit Juice .5 oz. Luxardo Maraschino Liqueur Shake with ice and strain into a chilled coupe Garnish with a lime wheel (Bar La Florida Cocktail Book, 1939)
51
HOTEL NACIONAL
2 oz Bacardi 8 1 oz Pineapple Juice .5 oz Lime Juice .5 oz Turbo .25 oz Apricot Shake/2xStrain/Sour Ice: Hoshi
52
HOT TODDY
1.5 oz Base .5 oz Lemon .5 oz Honey 1 dash Angostura Hot Water Lemon Twist Cloves
53
IMPROVED WHISKEY COCKTAIL
2 oz. Rittenhouse Rye Whiskey .25 oz. Luxardo Maraschino .25 oz. Simple Syrup 2 Dashes of Angostura Bitters Absinthe Rinse Stir with ice and strain into a rocks glass over one large cube Garnish with a lemon twist (Jerry Thomas, Bar-Tenders Guide, 1876)
54
JACK ROSE
2 oz. Lairds Bonded Apple Brandy .75 oz. Lemon Juice .5 oz Grenadine Shake with ice and strain into chilled coupe No garnish (William Boothby, The World’s Drinks and How to Mix Them,1908)
55
JASMINE
1.5 oz. Beefeater Gin 1 oz. Cointreau .75 oz. Lemon Juice .5 oz. Campari Shake with ice and strain into a chilled coupe Garnish with a lemon twist (Paul Harrington, Cocktail: The Drinks Bible for the 21st Century,1998)
56
JUNGLE BIRD
1.5 oz Dark Rum .75 oz Campari .5 oz Lime .5 oz Turbo 1.5 oz Pineapple Juice Shake/2xStrain/Sour Ice: Hoshi Garnish: Pineapple Frond
57
LIONS TALE
2 oz Bourbon .5 oz Lime Juice .5 oz Allspice Dram .25 oz Turbo 2 dash Angostura Shake/2xStrain/Nic&Nora Garnish: Lime Lions Tale
58
LAST WORD
1.5 oz. Gin .75 oz. Luxardo Maraschino .75 oz. Green Chartreuse .75 oz. Lime Juice Shake with ice and strain into a chilled coupe
59
MANHATTAN
2 oz. Rittenhouse Rye Whiskey .75 oz. Sweet Vermouth 2 Dashes of Angostura Bitters Stir with ice and strain into a chilled coupe Garnish with three brandided cherries on a pick (O.H. Byron Modern Bartender’s Guide 1884)
60
MARGARITA
2 oz. Blanco Tequila 1 oz. Cointreau .75 oz. Lime Juice .25 oz Agave Shake with ice and strain over fresh ice in a rocks glass or coupe Garnish with a lime wedge, (always ask: straight up or rocks? Salt or no salt?) (Picador Cocktail listed in Café Royal Cocktail Book, W.J. Tarlington, 1937)
61
MARTINEZ
1.5 oz. Old Tom Gin 1.5 oz. Sweet Vermouth .25 oz. Luxardo Maraschino 2 Dashes of Bokers Bitters or Angostura Stir over ice and strain into chilled coupe Garnish with an lemon twist (O.H. Byron’s Modern Bartenders Guide 1884)
62
MARTINI
2 oz. Gin .75 oz.Dry Vermouth Stir over ice and strain into chilled coupe Garnish with olives or a lemon twist (The Bartender’s Manual,Theodore Proulx, 1888)
63
MEXICAN FIRING SQUAD
1.5 oz Blanco Tequila .75 oz Lime Juice .5 oz Grenadine 2 dash Angostura shake/2xStrain/Collins top Soda Ice: Hoshi Garnish: Cherry/Lime Wheel
64
MINT JULEP
2.5 oz. Bourbon .5 oz. Demerara Syrup 8 Mint Leaves (plus 3 sprigs for garnish) Bruise mint, build in julep cup with crushed ice Swizzle, top with crushed ice, Garnish with mint sprigs (Jerry Thomas, Bartenders Guide 1862)
65
MOJITO
2 oz. White Rum .5 oz Cane Syrup .75 oz. Lime Juice 8 Mint Leaves (plus 1 sprig for garnish) Top with Club Soda Add the cane syrup and mint into Collins Glass and muddle Add everything but the club soda, add cobbled ice and swizzle Top with club soda and garnish with a mint sprig (Listed as the Rum Mojo in a book by Juan A. Lasa, Libro de Cocktail, 1929)
66
MOSCOW MULE
2 oz. Vodka .5 oz. ginger syrup .75 oz lime juice top with ginger beer Shake with ice and strain over fresh ice in a rocks glass, Garnish with a lime wheel and ginger candy (The cocktail was invented in 1941 by John G. Martin of Hublein, an East Coast spirits and food distributor, and John "Jack" Morgan, who produced Cock 'n' Bull ginger beer and sold it as his Los Angeles bar.)
67
NAVY GROG
1 oz. Dark RumRum 1 oz. Appleton V/X Rum 1 oz. El Dorado 15 Year Rum .75 oz. Lime Juice .75 oz. Grapefruit Juice .75 oz. Honey Syrup Build in a collins glass Top with crushed ice and swizzle No Garnish (Don the Beachcomber, 1941)
68
NEGRONI
1 oz. Gin 1 oz. Campari 1 oz. Sweet Vermouth Stir over ice and strain into chilled coupe or over fresh ice in a rocks glass Garnish with an orange twist (Always ask if they want it straight up or rocks, equal parts or not)
69
NEW YORK SOUR
2 oz Rye .75 oz Lemon Juice .75 oz Turbo .25 oz OJ Shake/2xStrain/Sour Top red wine Ice: Hoshi
70
OLD CUBAN
1 oz Simple Syrup .75 oz lime muddle 1 lime wedge with mint 1.5 oz Bacardi 8 2 dash angostura bitters shake and 2x strain into a cocktail coupe top with Champagne garnish mint sprig
71
OAXACA OLD FASHIONED
1.5 oz Reposado Tequila .5 oz Mezcal barspoon agave syrup 1 dash angostura bitters stir and strain onto rocks garnish orange twist
72
OLD FASHIONED WHISKEY COCKTAIL
2 oz. Rye Whiskey barspoon demerara syrup 2 Dashes of Angostura Bitters 2 dases of orange bitters 1 dash of old fashioned bitters stir and strain over a big rock Garnish with a lemon twist and orange twist (The Bartender’s Manual,Theodore Proulx, 1888)
73
PAPER PLANE
.75 oz Bourbon .75 oz Aperol .75 oz Noniino .75 oz Lemon Shake/2xStrain/Nic&Nora
74
OLD PAL
2 oz. Rye Whiskey .75 oz. Dry Vermouth .75 oz. Campari Stir and strain into a chilled coupe No garnish
75
PAINKILLER
1 oz Smith & Cross 1 oz Bacardi 8 4 oz Pineapple Juice 2 oz Coconut Cream 1 oz Orange Juice ShakeCobbled/Dump/Pilsner Ice: Cobbled Garnish: Nutmeg
76
PEGU CLUB
2 oz Tanqueray Gin .75 oz lime .75 oz combier 1 dash angostura bitters 1 dash orange bitters shake and strain into a cocktail coupe garnish lime twist
77
PENICILLIN
2 oz Scotch .75 oz lemon .5 oz honey .5 oz ginger syrup shake and strain on the rocks float laphroig .5oz garnish lemon wheel
78
PINK LADY
1.5 oz. Gin .5 oz. Lemon Juice .5 oz. Lairds Applejack .5 oz. Simple Syrup .5 oz grenadine 1 Egg White Dry shake, shake with ice and strain into chilled egg coupe No garnish (Harry MacElhone, ABC’s of Mixing Drinks 1922)
79
PISCO SOUR
2 oz. Pisco .25 oz. Lime Juice .25 oz Lemon Juice .75 oz. Simple Syrup 1 Egg White Dry shake, shake with ice and strain into chilled egg coupe Garnish with 4 drops of Angostura Bitters swirled with two straws (The Pisco sour was invented in 1915 when the American Victor Morris from California opened up the Morris Bar and took the whiskey sour recipe and replaced it with Pisco.)
80
QUEENS PARK SWIZZLE
2 oz Bacardi 8yr .75 oz. Lime Juice .75 oz. Demerara Syrup 8 Mint Leaves (plus 1 sprig for garnish) Muddle, build over crushed ice in a collins glass Garnish with the bitters and a mint sprig (Trinidad and Other Cocktails, Hugh D. Marshall, 1932)
81
RAMOS GIN FIZZ
2 oz. Beefeater Gin .5 oz. Lime Juice .5 oz. Lemon Juice .75 oz. Vanilla Agave .75 oz. Heavy Cream 1 Egg White 5 drops of Orange Flower Water Dry shake, shake with ice and strain into a collins glass Top with Club Soda No garnish Classic: 1882 according to the Merchant Hotel Cocktail Book
82
RATTLESNAKE
2 oz. Rittenhouse Rye Whiskey 1 oz. Lemon Juice .75 oz. Simple Syrup 1 Egg White Absinthe Rinse Dry shake, shake with ice and strain into chilled, absinthe rinsed egg coupe No garnish (Harry Craddock, The Savoy Cocktail Book, 1930)
83
RED HOOK
2 oz. Rittenhouse Rye Whiskey .5 oz. Punt e Mes .25 oz. Luxardo Maraschino Stir and Strain into a chilled coupe No garnish (Vincenzo Errico, Milk & Honey)
84
REMEMBER THE MAINE
2 oz Rye .75 oz Punt Mes .25 oz Cherry Herring 2 dash Absinthe Stir/Strain/Martini Garnish: Lemon Twist
85
RICKEY
2 oz Gin .75 oz Lime top with club soda shake and strain into hiball
86
RobRoy
2.5 oz. Scotch Whisky .75 oz. Sweet Vermouth 2 Dashes of Angostura Orange Bitters Stir with ice and strain into a chilled coupe Garnish with a lemon twist (Sideboard Manual, 1900
87
RUSTY NAIL
2 oz. Scotch Whisky .75 oz. Drambuie Stir with ice and strain over a large cube in a rocks glass Garnish with an Lemon Twist (L.A. Bartender’s School, 1937)
88
SAZERAC
2 oz. Rye Whiskey 1 bs of simple syrup 5 Dashes of Peychaud’s Bitters 1 Dashes of Angostura Bitters Absinthe Rinse stir over ice and strain into chilled, absinthe rinsed rocks glass (no ice) Twist a lemon peel over the surface and discard (William Boothby, World Drinks and How to Mix Them, 1908)
89
SEELBACH COCKTAIL
1 oz. Bourbon .5 oz. Combier 3 Dashes of Peychauds Bitters 2 Dashes of Angostura Bitters Stir and Strain into a chilled Champagne coupe Top with Champange Garnish with an orange twist (Adam Seger, The Seelbach Hotel in Louisville, KY)
90
SIDECAR
2 oz. Cognac .75 oz. Lemon Juice .75 oz. Cointreau Shake with ice and strain into a chilled, half sugar rimmed coupe Garnish with half a lemon twist (Robert Vermiere, Cocktails How to Mix Them, 1922)
91
SIESTA
2 oz. Blanco Tequila .5 oz. Lime Juice .5 oz. Grapefruit Juice .5 oz Simple Syrup .5 oz Campari Shake with ice and strain into a chilled coupe Garnish with a grapefruit twist
92
SINGAPORE SLING
2 oz. Pineapple Juice 1.5 oz. Gin .5 oz. Cherry Heering .5 oz. Grenadine .25 oz. Cointreau .25 oz. Benedictine .25 oz. Lime Juice 1 Dash of Angostura bitters Shake with ice and strain into a collins glass filled with ice Garnish with a cherry and a slice of pineapple (Sloppy Joe’s, 1931)
93
SINGAPORE SLING #2
2 oz Gin 1 oz Pineapple .75 oz Lemon .5 oz Cherry Herring .25 oz Benedictine 2 dash Angostura 2 dash Orange Bitters Shake/strain/Collins Top Soda Garnish: Pineapple Leaf, Orange, Cherry
94
SLOE GIN FIZZ
1 oz. Plymouth Sloe Gin 1 oz. Plymouth Gin .75 oz. Lemon Juice .25 oz. Simple Syrup 1 egg white Dry shake, Shake with ice and strain into fizz glass (no ice) Top with club soda No garnish (J.A. Grohusko, Jack’s Manual, 1910)
95
SMOKY GROVE
2 oz. Smokey Scotch .75 oz. Sweet Vermouth .25 oz. Dry Vermouth 2 Dashes of Angostura Bitters 1 Dash of House Orange Bitters Stir with ice and strain into a rocks glass over one large cube Garnish with a flamed orange twist (Jonathan Pogash)
96
STIGI
1.5oz Mezcal .75ozAperol .75ozSuze 2 dash Cucumber Bitters Stir/strain/Martini
97
SOUTHSIDE
2 oz. Gin .75 oz. Lemon Juice .75 oz. Simple Syrup 4 Mint Leaves Muddle the simple syrup and mint Shake with ice and fine strain into a chilled coupe No garnish (Hugo Ensslin Recipes for Mixed Drinks (Southside Fizz) 1916)
98
TI-PUNCH
2 oz. Blanco Agricole Rum 1 Barspoon of Sugar Cane Syrup 1 Lime Disc Squeeze lime, build in a rocks glass with crushed ice, swizzle No garnish Classic via Ed Hamilton
99
TUXEDO #1
2 oz Gin 1 oz Fino Sherry 1 dash OB Stir/Strain/Martini
100
TUXEDO #2
1.5 oz Gin 1.5 oz Dry Vermouth .25 oz Maraschino 2 dash OB Stir/strain/Martini Garnish: Absinthe spray/Lemon Twist
101
VESPER
2 oz. Gin .75 oz. Vodka .5 oz. Lillet Blanc Shake/strain/nic&nora Garnish with a lemon twist (Ian Fleming, Casino Royale, 1953)
102
VIEUX CARRE
1 oz. Rittenhouse Rye Whiskey 1 oz. Cognac 1 oz. Sweet Vermouth .25 oz. Benedictine 6 Dash of Angostura Bitters 6 Dash of Peychaud’s Bitters Stir with ice and strain into a chilled rocks glass over one large cube Lemon Twist (Stanley Arthur Clisby Famous New Orleans Drinks & How to Make Them,1937)
103
WARD EIGHT
2 oz. Rittenhouse Rye Whiskey .5 oz. Lemon Juice .5 oz. Orange Juice .75 oz. Simple Syrup 1 Barspoon of Pomegranate Molasses 2 dash peach bitters Shake with ice and strain into a chilled coupe Orange Twist Hugo Ensslin, Recipes for Mixed Drinks (1916)
104
WHISKEY SOUR
2 oz Rye Whiskey .75 oz Lemon Juice .75 oz Turbo .25 oz OJ .5 oz Egg White (Optional) 2xShake/2xStrain/Sour Ice: Hoshi Garnish: Orange Twist
105
WHISKEY SMASH
2 oz. Rittenhouse Rye Whiskey 3 Lemon Wedges .75 oz. Simple Syrup 6 Mint Leaves (plus 1 sprig for garnish) Muddle, shake with ice and strain into a rocks glass filled with ice Garnish with a mint sprig (Dale DeGroff, The Rainbow Room, 1999
106
WHITE LADY
2 oz. Gin .75 oz. Lemon Juice .75 oz. Combier 1 Egg White Dry shake, then shake with ice and strain into chilled egg coupe No garnish (Harry MacElhone, ABC of Cocktails,1922)
107
WIDOW’S KISS
2 oz. Laird’s Bonded Apple Brandy .25 oz. Yellow Chartreuse .25 oz. Benedictine 2 Dashes of Angostura Bitters Stir with ice and strain into a chilled coupe No Garnish
108
WINDOWS TO THE FLOR
1.5 oz Lustua Don Nuno Olorosso 1.5 oz Lillet Blanc .25 oz Pierre Ferrand Dry Curcao 3 dashes Orange Bitters build in tins with ice/ with julep strainer swing cocktail back and forth between large tin and short

Splash Menu (5 decks)

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