Uluslararası Standart Sıvı Ölçü Birimleri ve Özellikleri
1. JiggerJigger küçük içki bardağı veya bu bardağın aldığı içki miktarı anlamına gelmektedir. Daha çok Amerika’da kullanılan bir ölçü kabıdır. Barda ölçü kabı olarak kullanılan jigger tabanından birbirine yapıştırılmış iki metal bardak şeklindedir. Bir tarafı tam; diger tarafı yarım jigger’dir. Küçük tarafı 2 cl Büyük tarafıda 4 cl sıvı alacak şekilde yapılmıştır. Standart ölçüsü 4 – 2 cl’dir.
2. Barspoon (bar kaşığı)Uzun burma saplı ve yaklaşık olarak 2 cl ölçüsünde bir bar kaşığıdır. Bar bardaklarıyla birlikte stir için kullanılır. 28 cm uzunluğundadır.
3. Dash (damlalık)Damla anlamındadır. Çeşitli içeceklerin hazırlanmasında az miktarda kullanılan maddelerin bulunduğu küçük yuvarlak şişeye Dash Bottle denir. Bu şişe ağzı ortasından küçük ve ince bir metal boru bulunan mantarla kapatılır. Bu şişede angostura bitter, orangen bitter gibi maddeler bulundurulur. Şişe alınıp baş aşağı çevrilir ve yeteri kadar silkelemek suretiyle içindeki sıvı istenen kaba aktarılır. Damlalıktan bir silkeleyişte akan sıvı miktarına ‘dash’ denilmektedir.
4. Onz (ounce – pony)İngiliz ölçü birimidir. 1 onz (onuce) 28,349 gramdır. Barlarda ölçü birimi olarak kullanılan onz ise 2,8 cl’dir. Pony bir bardak olup bir onz sıvı alır. Onz esasına göre yapılan çift taraflı ölçü kabı da vardır. Buna da jigger denilmektedir. Bunun bir tarafı 2,8 cl diğer tarafı ise 5,6 cl sıvı alır.
5. Teaspoon: (çay kaşığı)Bir teaspoon 1/8 ouce (onz) ölçüsündedir.
6. Cup8 onz sıvı alabilen bir kapdır. İngiliz ölçü birimidir. Kupa, fincan ve içki bardağı anlamında da kullanılır.
APPLE MARTINI
from the Waterfront Ale House, NYC
2 oz. Flavored Vodka*
1 1/2 oz. Cranberry Juice
Chill and serve up in a martini glass with a slice of apple.
* In one liter of vodka, marinate 1 pear, 2 green & red apples, cored and cut into pieces, 2 cloves and 1 stick of cinnamon. Steep over night.
APPLE JACK COCKTAIL
2 oz. Calvados or Apple Jack
3/4 oz. Orange Curacao
2 dashes Orange Bitters.
Shake ingredients with ice and strain into chilled martini glass. Garnish with thin slice of apple and orange peel.
APPLE JACK COCKTAIL 2
2 oz. Calvados or Apple Jack
3/4 oz. Sweet Vermouth
2 dashes Orange Bitters.
Stir with ice and strain into chilled martini glass.
APRICOT COCKTAIL
1 oz. Gin
1 oz. Apricot brandy
1 oz. Orange Juice
1/2 oz fresh Lemon juice
Shake well with ice and strain into a chilled martini glass.
AUSSIE KATE*
1 1/2 oz. Vodka
1/2 oz. Cherry brandy
1/4 oz. Lime Juice
1/2 oz. Pineapple Juice
1 Slice each of Kiwi, Pineapple and Lime
Muddle slices of lime, pineapple and kiwi with the cherry brandy and lime juice. Add vodka and shake with ice. Strain into a chilled martini glass. Garnish with slice of Kiwi.
AUTUMN WOOD
2 1/2 oz. Absolute Vodka
1/2 oz. Yellow Chartreuse
Stir with ice and strain into a chilled martini glass. Garnish with a green cocktail cherry.
AVIATION COCKTAIL
2 oz. Gin
1 oz. Maraschino Liqueur
3/4 oz. lemon juice
Shake all ingredients with ice and strain into a chilled cocktail glass.
B52
3/4 oz.. Kahlua
3/4 oz. Baileys
3/4 oz. Grand Marnier
Layer in a cordial/pousse cafe glass as listed.
BACARDI COCKTAIL
Adapted from a recipe from The Artistry of Mixing Drinks by Frank Meier 1936 ( Ritz Hotel, Paris)
1 1/2 oz. White Rum
1/2 oz. Fresh Lemon Juice
1/2 oz. Dry Vermouth
1/2 oz. Simple Syrup
1 tsp. of Grenadine
Shake all ingredients with ice and strain into a chilled martini glass.
BACARDI COCKTAIL
Standard
1 1/2 oz. Bacardi Light
3/4 oz. Fresh Lemon Juice
1 oz. Simple Syrup
2 Dashes of Grenadine
Shake all ingredients with ice and strain into a small cocktail glass.
BACARDI CARIBE*
1 1/2 oz. Bacardi Limon
4 oz. Tonic Water
2 Dashes Angostura Bitters
Build all ingredients in a highball glass with ice and garnish with a squeeze of lime.
BACARDI MARTINI
2 oz. Bacardi Silver
2 Dashes Angostura Bitters
2 Dashes Martini & Rossi Dry Vermouth
Stir ingredients to chill and strain into a chilled martini glass. Garnish with a lemon peel.
BAHIA BREEZE*
Same as a Bay Breeze but with tequila.
1 1/2 oz. Cuervo Gold
1 1/2 Cranberry Juice
3 oz. Pineapple Juice
Serve in a highball glass. Bahia means “bay” in Spanish.
BALM COCKTAIL
2 oz. Medium Sherry (Dry Sack)
3/4 oz. Fresh Orange Juice
3/4 oz. Cointreau
2 Dashes Angostura Bitters
Shake and strain into a cocktail glass. Garnish with an orange peel.
BAMBOO COCKTAIL
1½ oz. Dry Sack Sherry
1½ oz. Dry Vermouth
2 Dashes Angostura Bitters
2 Dashes of Simple Syrup
Shake all ingredients with ice and strain into a small cocktail glass or over ice in a rocks glass.
BANANA DAIQUIRI
1 oz. Light Rum
1 oz. Amber Run
3/4 oz. Fresh Lime Juice
2 oz. Simple Syrup
1/2 oz. Banana liqueur
1/2 Small Banana
Blend ingredients with crushed ice and serve in a large goblet. Garnish with slice of banana.
BANANA NUT BREAD
3/4 oz. Banana Liqueur
3/4 oz. Frangelico
2 oz. Heavy Cream
Shake with ice and strain into a chilled martini glass. Dust with nutmeg.
BANANA SPLIT
1/2 oz. Dark Cacao
1/2 oz. Banana Liqueur
1/2 oz. Strawberry Liqueur
1/2 oz. Heavy Cream
Layer Beginning with the dark Cacao on the bottom in order as listed. This drink should be made in a 2, to
BANSHEE
A Grasshopper with Creme de Banana instead of Creme de Menthe.
BATIDAS
2 oz. Cachaca
2 oz. Fruit purée
1 oz. Sweetened Condensed Milk
1 oz. Simple syrup.
Blend all ingredients with ice and serve in a stem glass or shake with ice and strain into a rocks glass. Garnish with a lime wheel. (Passion fruit purée needs
BEE’S KNEES
3/4 oz. Honey Syrup
1/2 oz. Fresh Lemon Juice
Shake all ingredients with ice and strain into a chilled cocktail glass. Note: honey syrup is a practical way of preparing honey for use in drinks: Use one part honey and one part warm water. Stir until dissolved.
BEE’S KISS^ (Ritz)
1 1/2 oz. Bacardi
1 oz. Heavy Cream
3/4 oz. Honey Syrup
Shake all ingredients with ice and strain into a chilled cocktail glass. Note: honey syrup is a practical way of preparing honey for use in drinks: Use one part honey and one part warm water. Stir until dissolved.
BELLINI
1 1/2 oz. White Peach Puree
(For
4 oz. Champagne
1/2 oz. Marie Brizard Peach Liqueur
Put peach puree in bottom of mixing glass, no ice. Slowly pour Champagne while gently stirring, so as not to lose the effervescence. Strain into a Champagne flute. Float a half oz. of Marie Brizard Peach.
BELMONT BREEZE* individual serving
1½ oz. Jack Daniels
¾ oz. Harveys Bristol Cream Sherry
½ oz. Fresh Lemon Juice
1 oz. Simple Syrup (
1 ½ oz. Fresh Orange juice
1 ½ oz. Cranberry juice
Shake all ingredients with ice and top with half 7up and half soda, approximately one ounce of each . Garnish with fresh strawberry and a mint sprig and a lemon wedge.
BELMONT BREEZE- bulk recipe -serves twelve
1 bottle (750ml) Blended Whiskey
6 oz. Fresh Lemon Juice
8 oz. Simple Syrup
24 oz. Orange Juice
24 oz. Cranberry Juice
16 oz. Seltzer
16 oz. 7up
Mix first five ingredients together in a gallon container with a top, shake well with ice and pour into pitchers or a large punch bowl. Top with the two sodas and serve over Ice. Garnish with strawberries, orange slices, lemon slices, and fresh mint.
BENTLY COCKTAIL
1 Part Calvados
1 Part Dubonnet (red)
Serve over ice in a rocks glass.
BETSY'S AMBROSIA*
1 1/2 oz. Tanqueray Sterling Vodka
1 oz. Tangerine Spike
3 oz. Fresh Orange Juice
2 Dashes Angostura Bitters
Shake all the ingredient with ice and strain into a chilled cocktail glass.
BETWEEN THE SHEETS
This drink is a relative of the Side Car, but with a sexier name and better ingredients.
1 1/2 oz. Brandy
1/2 oz. Benedictine
1/2 oz. Cointreau
3/4 oz. Fresh Lemon Juice
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a burnt orange peel.
BIG EASY GIN FIZZ*
(Special for Joe’s Pub)
1 oz. Gin
1/2 oz. Fresh Lemon Juice
1/2 oz. oz. Fresh Lime Juice
3/4 oz. oz. Cointreau
1/2 oz. oz. Simple syrup
Shake with ice and strain over ice into a highball glass. Top with soda and garnish with an orange slice lime wedge and a cherry.
BIJOU ^
1 oz. Gin
1 oz. Orange Curacao
1 oz. Dry vermouth
Shake all ingredients with ice and strain into a chilled martini glass. Garnish with a maraschino cherry. Note: For a dryer version use
BIJOU (Savoy Bar Book)
Adapted From The Savoy Cocktail Book
1 oz. Gin
1 oz. Green chartreuse
1 oz. Sweet Vermouth
dash of Orange Bitters
Shake all ingredients with ice and strain into a chilled martini glass. Note:Try a dryer version with
Bionic Tonic*
3/4 oz. Chambord
3/4 oz. Alize Gold
3/4 oz. Vodka
Float tonic water on top layer with vodka.
Prepare in a rocks glass 3/4 full of ice using the layering spoon on the rim of the glass. Pour slowly and carefully to prevent the layers from mixing. The ingredients are listed in the order they should be poured, the bottom layer listed first.
BIT O HONEY
3/4 oz. Bailey's Irish Cream
3/4 oz. Curacao
2 oz. Heavy Cream
Shake all ingredients with ice and strain into a chilled cocktail/martini glass.
BLACKBERRY JULEP*
1 1/2 oz. Marie Brizard Blackberry
1 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
1 oz. Water
Shake all ingredients with ice and strain into a Highball 34 filled crushed ice. Stir until the glass begins to frost. Garnish with marinated mixed berries.
BLACK RUSSIAN
1 oz. Kahlua
1 oz. Vodka
Build over ice in an old fashioned glass.
BLACK SWAN*
2 oz. Absolut Kurant
1 oz. Godiva Liqueur
Stir both ingredients to chill and strain into a chilled martini glass That has been rimmed with shaved chocolate.
BLACKTHORN^ (Adapted from Ritz Recipe)
This cocktail originally called for Absinthe, not Pernod Fils, and was created by famous barman, Harry Johnson.
2 1/2 oz. Irish Whiskey
1/2 oz. Dry Vermouth
2 Dashes of Angostura Bitters
2 Dashes Pernod Fils
Stir with ice and strain into a chilled martini glass Garnish with a twst of lemon peel.
BLACK RUSSIAN
3 cl. Absolute Vodka
2 cl. Kahlua
Build in an ice-filled Old-fashioned glass. No garnish.
BLACK VELVET
Pour together slowly half Guinness Stout and half Champagne in a beer glass.
BLACK WIDOW*
2 oz. Myers Rum
1 oz. White Creme de Menthe.
Shake both ingredients with ice and strain over ice into a rocks glass.
BLOOD AND SAND
3/4 oz. Scotch
3/4 oz. Cherry Heering
3/4 oz. Sweet Vermouth
3/4 oz. Orange Juice
Shake and strain into a cocktail glass. Garnish with an orange peel.
Bluegrass
From Grace’s Restaurant, NYC
2 oz. Maker's Mark Bourbon
1/2 oz. Sweet Vermouth
1/2 oz.Fresh Lemon Juice
1/2 oz. Green Chartreuse
Dash of Peychaud Bitters
Served Chilled Straight Up in a Sugared Martini Glass
BLUE HAWAII
1 oz. Vodka
1/2 oz. Blue Curacao
1 oz. Fresh Lemon Juice
1 oz. Simple Syrup
Shake all ingredients with ice and strain into a chilled cocktail/martini glass. Garnish with a pineapple slice and a cherry.
From Pravda Bar (NYC)
1 1/2 oz. Stolichinaya Ohranj
1 oz. grand Marnier
2 oz. fresh squeezed Orange Juice
1/2 oz. Lemon Juice
Dash of Grenadine
Crushed ice
Combine all ingredients in a shaker. Shake well and strain into a chilled Martini glass.
BOCCI BALL
1 1/2 oz. Amaretto
4 to
Build in a highball glass over ice. Garnish with an orange slice.
BULL’S BLOOD
3/4 oz. Rum
3/4 oz. Curacao
3/4 oz. Spanish Brandy
1 1/2 oz. Fresh squeezed Orange Juice
Shake all the ingredients with ice and strain into a cocktail glass. Garnish with a flamed orange peel.
BURNT TOASTED ALMOND
1/2 oz. Vodka
1/2 oz. Kahlua
1/2 oz. Amaretto
2 oz. Heavy cream
Shake all ingredients with ice and strain into a chilled cocktail/martini glass. Dust with nutmeg.
BVD (Ritz)
1 oz. Bacardi White.
1 oz. Dry Vermouth
1 oz. Red Dubonnet
Stir well with ice and strain into chilled cocktail glass.
Garnish with lime slice.
BLOODY MARY (original recipe)
1 1/2 oz. Vodka
2 Dashes Worcestershire
4 Dashes Tabasco
Pinch of Salt and Pepper
1/4 oz. Fresh Lemon Juice
4 oz. Tomato Juice
Combine all ingredients in mixing glass and roll back and forth to mix. Strain into an iced goblet. Garnish with wedge of lemon and lime on a side plate. Dash of celery salt is a nice touch and New Yorkers traditionally add horseradish. Bloody Marys offer rich ground for improvisation both in garnish and ingredients. Have fun.
BLOODY CAESAR
Use original recipe, but omit salt; for tomato juice- use
BULL SHOT
1 1/2 oz. Vodka
2 dashes of Fresh Orange Juice
4 dashes Tabasco
Dash of pepper
4 oz. Beef Broth
Combine all ingredients in mixing glass and roll back and forth in cocktail shaker to mix. Strain into a goblet glass over ice. Garnish with an orange peel.
BLOODY BULL
1 1/2 oz. Vodka
Dash of Fresh Orange Juice
4 dashes Tabasco
Dash of pepper
3 oz. Beef Broth
2 oz. Tomato Juice.
Combine all ingredients in mixing glass and roll back and forth to mix. Strain into a goblet glass over ice. Garnish with an orange peel.
BLOODY MARIA
Use the Bloody Mary recipe and substitute Sangrita for the spicy tomato juice and tequila for the vodka. Garnish with lime wedge.
DANISH MARY
Substitute Akvavit for Vodka. in original recipe. Garnish with lemon wedge and giant caper berry on a side plate.
RED SNAPPER
Substitute ginfor the vodka in the Original recipe. Garnish with lemon and lime on side.
END OF BLOODY MARY SECTION
BLUE Curacao Midnight Martini
1 1/2 oz. Vodka
1/2 oz. Blue Curacao
Stir both ingredients with ice to chill and strain into a chilled Martini glass. Garnish with an orange peel squeezed into the drink.
BLUE DAQUIRI
1 1/2 oz. Light Rum
1 1/2 oz. Fresh Lime Juice
1 oz. Blue Curacao
2 oz. Simple Syrup
Crushed Ice
Blend well. Serve in
Blue Lagoon
3/4 oz. White Rum
3/4 oz. Dark Rum
1/2 oz. Blue Curacao
3 oz. Orange Juice
3 oz. Pineapple Juice
Shake all ingredients with ice and strain into a large goblet filled with ice. Garnish with fresh fruit of the season.
BLUE TONIC
1 1/2 oz. Absolut Citron
1/4 oz. Blue Curacao
5 oz. Tonic water
Build over ice in a highball. Garnish with a slice of lemon.
BLUE BLAZER
1 1/2 oz. Hot Water
1 1/2oz. Scotch (warmed)
Splash of Fresh Lemon Juice
1/4 oz. Simple Syrup
Warm two silver vessels (with handles) with hot water. Leave 11/2oz. of hot water in one and pour the Scotch into the other. Warm Scotch and then light it. Pour the flaming Scotch into the other vessel containing the hot water. Pour the flaming liquid back and forth a few times. Have a london dock glass prepared with syrup and lemon, and pour the flaming mixture into the glass. Garnish with a twist of lemon.
BLUE MOON
1 1/2 oz. Absolute Vodka
1/2 oz. Blue Curacao
4 oz. Pineapple juice
1/2 oz. Coco Lopez
Shake all ingredients well with ice and strain into a chilled martini glass. Garnish with a slice of fresh pineapple.
BOBBY BURNS
2 oz. Scotch
1 oz. Sweet Vermouth
1/4 oz. Of Benedictine.
Prepare as you would a Manhattan. Garnish with a short bread cookie on the side.note: Frank Meier version calls for half weet, halff dry vermouth.
BONNIE PRINCE
2 oz. Gin
3/4 oz. White wine
1/4 oz. Drambuie
Orange slice
Combine all ingredients except orange peel and shake well with ice. Strain into chilled cocktail glass and garnish with an orange slice. Dust with nutmeg.
BOURBON STONE SOUR
1 1/2 oz. Bourbon
1 oz. Orange Curacao
3/4 oz. Fresh Lemon Juice
1 oz. Fresh Orange Juice
Shake all ingredients with ice and strain into a rocks glass filled with ice. Garnish with an orange slice and a cherry.
BRANDY COCKTAIL
2 oz. Brandy
1/2 oz. Curacao
2 dashes Angostura
2 dashes of Peychaud’s bitters
Shake with ice and serve in a small cocktail glass. Garnish with lemon peel.
BRANDY FLIP
A variety of Flips can be made by substituting different spirits like rum, whiskey, etc.
1 whole Egg
1 oz. Simple Syrup
Shake well all ingredients with ice and strain into a london dock glass. Dust with nutmeg.
BRANDY MILK PUNCH
2 oz. Brandy
1 oz. Simple Syrup
4 oz. Milk
Shake with ice and serve in a punch glass. Dust with nutmeg.
BRANDY PLUSH
1 1/2 oz. Brandy
1 oz. Simple Syrup
4 dashes of Angostura Bitters
4 oz. milk or cream
Shake well with ice and strain into a chilled wine glass. Garnish with grated nutmeg.
BRANDY PUNCH
From How to Mix Drinks by Jerry Thomas, 1862 Dick & Fitzgerald
1 1/2 oz. Brandy
1 oz. Simple Syrup
2 oz. Water
4 quarters of small Lemon or 2 quarters of a large one
2 Slices Orange
1 inch square of Fresh Pineapple
Muddle fruit syrup and water in a mixing glass. Add brandy and crushed ice and shake. Serve with straws and decorate with fruit.
BRASSY BLOND
From Ty Wenzel, bartender at Marion's, NYC
2 oz. Stolichnaya Lemonaya
2 oz. Pineapple Juice
1/4 oz. Cointreau
Shake well and strain into a chilled cocktail glass.
BRAVE BULL
1 oz. Kahlua
1 oz. Tequila.
Pour over ice in an old fashioned glass.
BREAKFAST MARTINI
(The Lanesborough, London)
1 oz. Grand Marnier
1/4 tsp. Orange Marmalade (light, not much rind)
1/4 oz. Fresh Lemon Juice
Shake all ingredients with ice and strain into a chilled Martini glass. Garnish with a slice of toast.
BRONX COCKTAIL
( From The Big Brass Rail at the old Waldorf Hotel.)
11/2 oz. Gin
1/4 oz. Sweet Vermouth
1/4 oz. Dry Vermouth
1 1/2 oz. Orange Juice
Shake all ingredients with ice and strain into a large cocktail glass. Garnish with orange peel.
BROOKLYN COCKTAIL
2 oz. Canadian Club
1 oz. Dry Vermouth
Dash of Maraschino
Dash of Amer Picon
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lemon peel.
BROWN DERBY COCKTAIL
(From the Vendome Club, Hollywood 1930)
2 oz. Borbon Whiskey
1 oz. Grapefruit Juice
1/2 oz. Honey Syrup*
Shake well with ice and strain into a chilled cocktail glass.
BULL SHOT
1 1/2 oz. Vodka
Dash of Orange Juice
4 Dashes Tabasco
Dash of Pepper
4 oz. Beef Broth
Combine all ingredients in mixing glass and roll back and forth to mix. Strain into a goblet glass over ice. Garnish with an orange peel.
BRUSSELS 2
1 oz. Absolut Vodka
1 oz. Amaretto
1 oz. Cream
Shake all ingredients with ice and strain into an old-fashioned glass filled with crushed ice. Dust with cinnamon as garnish.
BULL DOG
from ABC of Mixing Cokctails by Harry McElhone
1 1/2 oz. Gin
2 oz. Orange Juice
Ginger Ale
Build in a highball glass
CAFÉ BRULOT/ CAFÉ DIABLE
1 cup VS Cognac Brandy
4 oz. Kirschwasser Liqueur
3 pieces cinnamon stick (broken)
2 whole orange peels in one piece with very little pith
1 whole lemon peel
20 cloves
1 1/2 qts. of French Roast Coffee flavored with chicory
sweeten with simple syrup to taste
Note: to make Café Brulot the following special equipment was designed to withstand the flaming brandy:
• One bowl with silver on the inside and copper on the outside in a special cradle
• Circular copper tray
• Specially designed long handled ladle of Sheffield.
Prepare the orange and lemon peel by studding them with the cloves. Marinate all the ingredients except the coffee for several hours. Place the brandy, sugar syrup, kirsch, and the citrus peels in the bowl and heat the bowl with a heating element placed under the cradle. Thread one of the orange peels through the tines of a serving fork. Have the coffee hot and ready in warmers. Light the warm brandy mixture. Pour the flaming Brandy mixture over the orange peel using the ladle. The oil in the orange peel will provide a nice little light show for your guests. Pour 11/2 oz. of the brandy mixture into the bottom of a demitasse cup fill with coffee and serve. Have extra sweetener on hand for those who require it.
CAFÉ ROYALE
1 1/2 oz. Cognac
1 oz. Brown Sugar Syrup
Coffee
Unsweetened Lightly Whipped Cream.
Mix Cognac, syrup, coffee in a stem glass. Stir. Ladle cream on top. There should be a perfect delineation between the black of the coffee and white of the cream.
CABARET COCKTAIL
1/2 oz. Gin
1 oz. Absente
2 oz. cold Expresso
Shake well with ice and strain into a chilled cocktail glass. Garnish with a lemon peel.
CAIPIRINHA
2 oz. Cachaca
1 oz. Simple Syrup or tsp. of sugar
1/2 Lime quartered.
Place lime quarters in the bottom of mixing glass, add the syrup and muddle extracting the juice and the oil in the skin from the lime quarters. Chill a rocks glass with cracked ice. Add Cachaca to the mixture in the mixing glass and dump the ice into the mixing glass and shake well. Pour the entire contents of the mixing glass back into the chilled rocks glass and serve.
CAIPIRosca
A version of the Brazilian Classic Caipirinha
2 oz. Vodka
1 oz. Simple Syrup or tsp. of sugar
Half a Lime quartered.
Place lime quarters in the bottom of mixing glass, add the syrup and muddle extracting the juice and the oil in the skin from the lime quarters. Fill a rocks glass 3/4 full of cracked ice and pour it over to the mixing glass along with the vodka. Shake well and pour entire contents back into the rocks glass and serve.
CAMPARI CALYPSO*
1 oz. Malibu
3/4 oz. Campari
2 oz. Pineapple juice
2 oz. Coco Lopez
Blend with crushed ice. Serve in a large wine glass.
CAMPARI CAPRI*
3/4 oz. Campari
3/4 oz. Chambord
5 oz. Orange juice
Pour all ingredients into a highball with ice and stir. Garnish with an orange peel.
CAPE COD
11/2 oz. Vodka
Cranberry Juice, Combine in a highball glass with ice. Garnish with a lime.
CARIBE COSMOPOLITAN
11/2 oz. Bacardi Limon
1 oz. Cranberry
1 oz. Cointreau
1/2 oz. Fresh Lime Juice
Garnish with Lime.
CARIBBEAN BULLDOG
2 oz. Caribbean Cream
2 oz. Milk or Half & Half
4 oz. Coca Cola
Build first three ingredients over ice in a tall glass. Add soda and stir gently.
CARIBBEAN DREAM*
1 1/2 oz. White Rum
1 1/2 oz. Dark Rum
1 1/2 oz. Coco Lopez
2 oz. Angostura Rum Punch Mix
2 oz. Pineapple Juice
1/4 oz. cream
Blend all the ingredients with crushed ice and serve in a Boca Grande style glass with a pineapple slice and a cherry.
CARIBBEAN ROSE*
2 oz. Caribbean Cream
1/
2 oz. Milk or Half & Half
4 oz. Club Soda
Build first three ingredients over ice in a tall glass. Add soda and stir gently.
CC RIDER
3/4 oz. Campari
3/4 oz. Triple Sec
3/4 oz. Lemon Juice
2 oz. Cranberry juice
Pour all ingredients into a mixing glass and strain into a highball glass with ice and stir. Garnish with a lemon wheel.
CARIBBEAN SUNRISE*
Adapted from the Embassy CLub recipe, Hollywood circa 1930
1 1/2 oz. Gold Rum
5 oz. Fresh Orange juice
Dash of Angostura Bitters
1 tsp. Grenadine
Build first three ingredients in a highball glass with ice. Pour grenadine over the top and serve.
CELEBRITY DRINKS*
Celebrity drinks were created for the celebrity bartender program at the Rainbow Promenade Bar.The three below were for basketball players, Rebecca Lobo and Sue WIcks of New York Liberty
JUMP SHOT
3/4 oz. White Rum
1/2 oz. Orange Cracao
1 oz. Pineapple Juice
2 Dashes Angostura
Shake all ingredients with ice; strain into a shot glass
MVP COCKTAIL
1 1/2 oz. Vodka
1/2 oz. Maraschino Liqueur
1 oz. Pineapple Juice
1 oz. Grapefruit juice
Shake all ingredients with ice; strain into martini glass. Garnish with a Grapefruit peel.
LIBERTY HIGHBALL
One ingredient form each celebrity, one ingredient from a guest at the bar, and the last ingredient chosen by DeGroff.
CHAI TODDY*
1 1/2 oz. Spice Rum
1 Dash Peppermint Schnapps
1 Tsp. Honey
4 oz. Hot Tea
Serve steaming in a mug or stem glass. Garnish with a peppermint stick.
CHAMPAGNE COCKTAIL
This classic recipe can be traced back to 1862 when it first appeared in the Bon Vivant Companion.
Champagne
Angostura Bitters soaked sugar cube
Place a small sugar cube in the bottom of a champagne glass. Add two dashes of Angostura Bitters and fill the glass with champagne. This drink is sometimes garnished with a lemon peel.
Variation: For a stronger drink, add a float of cognac or Grand Marnier.
CHAMPAGNE FLOAT
from Christophe Toury of 57-57
2 tbsp. Orange Juice
2 tsp. Lime Juice
2 tsp. Simple Syrup
2 small scoops of Coconut Sorbet
1 1/2 tsp. Grenadine
1/2 cup of Champagne
Mix juices and simple syrup in a pitcher. Scoop sorbet into a large martini glass, and add grenadine. pour the juice mixture over the sorbet and top with champagne.
CHAMPAGNE PICK-ME-UP
( Ritz Bar, Paris c. 1936)
1 oz. VS Cognac
3 oz. Fresh Orange Juice
2 Dashes Grenadine
Champagne
Shake the first three ingredients with ice and strain over ice into a white wine glass top up with Champagne. Garnish with seasonal fresh fruit.
CHARLIE CHAPLIN COCKTAIL
1 oz. Apry (Marie Brizzard) or Apricot Brandy
1 oz. Sloe Gin
1 oz. Fresh lIme Juice
Shake all ingredients with ice and strain into a chilled martini glass. Garnish with a peel of lime.
CHERRY BLOSSOM
Adapted from Savoy
1 1/2 oz. Brandy
1/2 oz. Peter Heering Liqueur
1/2 oz. Curacao
1/2 oz. Lemon Juice
5 Sour Cherries
Muddle cherries with lemon juice and liqueurs. Add brandy and shake well with ice. Strain into a chilled cocktail glass.
CHERRY CRUSH
1 1/2 oz. Gin
1 oz. Maraschino
1/2 oz. Lemon Juice
5 Sweet Cherries
Muddle cherries with lemon juice and Maraschino. Add gin and shake well with ice. Strain into a chilled cocktail glass. Granish with a cherry.
CHERRY KISS*
1 1/2 oz. Gin
3/4 oz. Maraschino Liqueur
2 oz. Pineapple Juice
3 dashes of Grenadine
shake and strain into martini glass and top with a little bit of grated nutmeg.
Cherry Pie*
3/4 oz. Cherry Liqueur (prefer Marie Brizard)
3/4 oz. Alize gold
3/4 oz. Vodka
Prepare in a rocks glass 3/4 full of ice using the layering spoon on the rim of the glass. Pour slowly and carefully to prevent the layers from mixing. The ingredients are listed in the order they should be poured, the bottom layer listed first.
CHI CHI
A Piña Colada made with Vodka.
CHICAGO FIX*
11/2 oz. Bacardi Limon Rum
1/2 oz. Frangelico
2 oz. Fresh Orange Juice
Shake all ingredients with ice and strain into a rocks glass. Garnish with an orange peel.
This cocktail was created at Rainbow to celebrate the co-promotion with the revival of the musical Chicago.
CHIP SHOT (shooter)
1/4 oz Tuaca
1/4 oz. Kahlua
1/4 oz. Bailey's Irish Cream
1/4 oz. hot coffee
Serve in a shot glass.
CHOCOLATE ICE CREAM FLOAT
from Ann-Michele Andrews of Judson Grill
3 scoops Chocolate iCe Cream
1/3 cup chocolate syrup
1 oz. Jack Daniels
8 oz. Seltzer
Place two scoops of ice cream into a pilsner glass. Pour chocolate syrup pver ice cream, followed by Jack daniels and seltzer. Stir until well blended. Add the remaining scoop of ice cream to the glass.
CITRUS RUM COOLER
3/4 oz. Rum
3/4 oz. triple Sec
1 oz. Sweet & sour
1 oz. orange Juice
Dash fresh Lime Juice
Shake all ingredients with ice and strain into a chilled cocktail/martini glass.
COBBLERS
GIN COBBLER
1 1/2 oz. Gin
3/4 oz. Peter Heering
2 Orange Wedges
2 chunks fresh pineapple (3/4” squares)
2 lemon wedges
1 oz. water
Muddle one piece each of the fresh fruits with Peter Heering together in the mixing glass. Add gin and
CHRISTMAS RUM PUNCH*
1 oz. Bacardi Spice
1 oz. Bacardi Silver
2 oz. Orange Juice
1 oz. Cranberry
2 dashes Angostura Bitters
Shake and serve over ice in a punch cup. Dust with nutmeg
CIDER NECTAR
From How to Mix Drinks by Jerry Thomas, 1862 Dick & Fitzgerald.
8 oz. Soda water
4 oz. Medium Sherry
2 oz. Apple Jack or Calvados
1 oz. Lemon Juice and peel
lemon Verbena Sprig (type f mint)
2 oz. Simple Syrup
2 oz. Pineapple syrup
Nutmeg
Mix together well all ingredients except soda and strain. Add soda and ice, and serve as a punch. Dust with nutmeg.
CIGAR LOVER’S MARTINI
By Andrea Immer
2 1/2 oz. Courvoisier VS
1/2 oz. Tawny Port
Chill and serve up in a marti glass.
Garnish: Orange peel.
ABSOLUT CITROLEON
2
1/4 oz. mandarin liqueur
Juice of one lime wedge
Shake and strain into an iced martini glass. Garnish with a Lechee Nut (canned)
CLOVER CLUB^
1 1/2 oz. Gin
3/4 oz. Simple Syrup
3/4 oz. Fresh Lemon Juice
2 Dashes of Grenadine
White of a small egg
Shake all ingredients with ice and strain into a chilled cocktail Glass. Drinks with egg must be shaken harder and longer in order to emulsify egg. Note: To make the Clover Leaf, add a sprig of int to the shaker before shaking.
COCO BERRY*
2 oz. White Rum
1/2 oz. White Creme de Cacao
1/2 oz. Raspberry Liqueur (Chambord)
4 Fresh Raspberries
Muddle berries and Chambord in a mixing glass. Add ice, rum and Creme de Cacao. Stir to chill and strain into a chilled cocktail glass.
COFFEE COCKTAIL
19th century specialty drink. from Jerry Thomas’ The Bartender’s Guide– how To Mix All Kinds of Plain and Fancy Drinks Dick & Fitzgerald Publ. 1887
1 oz. Cognac or brandy
1 oz. Ruby Port
1 small egg
half tsp. sugar
Shake all ingredients with ice well and strain into a Port glass. dust with nutmeg.
COFFEE NUDGE
1 oz. Brandy
1/2 oz. Dark Cacao
1/2 oz. Coffee Liqueur
Hot coffee
Whipped Cream
Build in an Irish coffee glass, float the cream on top.
Cognac & Soda
Hemingway’s favorite while purusing the Herald Tribune in cafes while in Paris.
Pour
COLLINS (TOM, JOHN, OR VODKA)
1 ½ oz. Gin, Bourbon, or Vodka
1 oz. Simple Syrup
3/4 oz. Lemon
Soda
Shake spirits, sugar and lemon juice with ice and strain into an iced collins glass and fill with soda. Garnish with a cherry and an orange slice.
COLONIAL COCKTAIL
From The Roving Bartender by Bill Kelly 1946 Oxford Press
1 oz. Grapefruit Juice
1/2 oz. Maraschino Liqueur
Shake all ingredients with ice and strain into a small cocktail Glass. Garnish with a cherry.
COLONY
( House cocktail of the Colony Restaurant, a Fifth Avenue landmark in days gone by)
11/2 oz. Vodka
1 oz. Southern Comfort
1/2 oz. Fresh Lime Juice
Shake all ingredients with ice and strain into a small cocktail Glass. Garnish with lime peel.
COLORADO BULLDOG
1 1/2 oz. Kahlua
3 oz. Cold Milk
3 oz. Coca Cola
Build ingredients in a highball glass and stir they way you would a New York Egg Cream. No Garnish.
COOPERSTOWN
2 oz. Gin
1/2 oz. Sweet Vermouth
1/2 oz. Dry Vermouth
Two sprigs Mint
Muddle mint and vermouth in a mixing glass. Add gin and ice, stir well and strain into a martini glass. Garnish generously with a mint.
CORPSE REVIIVER
One of many vartiations
1 oz. Gin
1/2 oz. Cointreau
1/2 oz. Blonde Lillet
3/4 oz. Fresh Lemon Juice
Dash of Absente
Shake with ice and starin into a chilled cocktail glass.
COSMOPOLITAN
1 1/2 oz. Citron Vodka
1/2 oz. Cointreau
1/4 oz. Fresh Lime Juice
1 oz. Cranberry Juice
Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with an
orange peel.
CRAWDADDY
1 1/4 oz. Stolichnaya vodka
Fill with Lemonade.
Splash of soda
Build in a highball glass top with soda and garnish with a Lemon wedge.
CREAMSICLE
1 oz. Triple Sec
1 oz. White Cacao
2 oz. Orange Juice
2 oz. Milk or cream
Blend with ice and serve in an frozen drink glass. Garnish with grated orange peel.
(Special for Joe’s Pub)
1 oz. Orange Vodka
1 oz. Tuaca
1 oz. Half and half
1/2 oz. Simple Syrup
3 oz. Fresh Orange Juice
Shake all ingredients with ice and strain over ice into a highball glass. Instead of na orange slice try a dusting of cinnamon as the garnish.
CRIMEAN CUP^
Adapted From recipe in How to Mix Drinks by Jerry Thomas, 1862 Dick & Fitzgerald. I reduced the amounts of sweet ingredients and spirits. If the name is a little too 19th century for your party, try calling it a Champagne Cup.
2 bottles of Champagne
6 oz. Maraschino Liqueur
6 oz. Appleton Rum
6 oz. Simple Syrup
1 pint of Cognac
2 bottles of Club Soda
4 Lemons
Remove the lemon peel carefuly, retaining a minimum of the white pith on the peel. Juice the lemons and set aside the juice. Muddle the lemon peels and simple syrup for a couple of minutes to extract the oil from the peel. Add lemon juice, soda water, and Orgeat syrup. Whisk ingredients together gently. Add spirits and chill for two hours. Strain the liquid into a punch bowl and add chilled Champagne. Stir gently with a ladle before serving. Serves 20 people.
CUBAN COCKTAIL
1 1/2 oz. Brandy
1 oz. Brandy
3/4 oz. Fresh Lemon/Lime Juice
Shake with ice and starin into a chilled martini glass.
CUBA LIBRE
2 oz. Cuban Rum (Good Luck finding it!)
Coco Cola
Lime wedge
Pour the rum over ice in the highball glass and fill with coca cola. Squeeze in a lime wedge.
CUCUMBER
1 oz. Green Menthe
1/2 oz. Brandy
2 oz. Heavy Cream
Shake all ingredients with ice and strain into a chilled cocktail/martini glass. A little shaved chocolate would top this drink nicely.
DAIQUIRI
This Cuban Classic derives its name from the town of the same name. The recipe, named by a North American engineer named Jennings Cox in the late nineteenth century, was further refined by the talented barmen in Havana. The original recipe called for white rum, sugar and lime juice, but my favorite recipe is from the Floridita Bar in Havana called the Papa Doble: See the Hemingway Daiquiri.
1 1/2 oz. Light Rum
1 oz. Simple Syrup
3/4 oz. Fresh Lime Juice
Shake all ingredients with ice and strain into a small cocktail glass.(See also Hemingway Daiquiri)
DARK AND STORMY I
2 oz. Goslings or Myers Dark Rum
Ginger Beer
Lime wedge
Pour the rum over ice in the highball glass and fill with ginger beer. Squeeze in a lime wedge.
DARK AND STORMY II
1 oz. Myers Rum
1 oz. Bacardi Silver
2 oz. Ginger Beer
2 oz. Fresh Orange Juice
2 oz. Pineapple Juice
Build all ingredients in a large glass over ice and stir. Garnish with a lime wedge.
DEBONAIRE COCKTAIL
By Gary and Mardee Reagan
21/2 oz. Highland Malt Scotch
3/4 oz. Canton Ginger Liqueur
Stir both ingredients to chill and strain into a chilled martini glass. No garnish.
DERBY COCKTAIL
2 1/2 oz. Beefeater Gin
1/2 oz. Marie Brizard Peach Liqueur
(Originally called for Peach Bitters)
Several Mint Leaves
Half a fresh Peach
Muddle together peach slices, mint, and Peach Liqueur. Add Gin and ice. Shake all the ingredients and strain into a small martini glass. Garnish with a sprig of mint
DESHLER COCKTAIL
1 1/2 oz. Red Dubonnet
1 1/2 oz. Rye
1/4 oz. Cointreau
Dash of Angostura Bitters
Shake and strain into a cocktail glass. Garnish with an orange peel.
DESERT HEALER
From the Vendome Club (hollywood 1930)
1 1/2 oz. Gin
1/2 oz. Cherry Heering
1 1/2 oz. Fresh Orange Juice
Ginger Ale
Build in a highball glass over ice and fill with Ginger Ale. Garnish with an orange peel and a cherry.
DEVIL SHOOTER
1 oz. Absolut Peppar
1 oz. Yellow Chartreuse
Stir with ice and strain into shot glass.
DEVIL’S TORCH
From 1800 And All That- Drinks Ancient and Modern, by R. de Fleury 1937
1 1/2 oz. Vodka
1 1/2 oz French vermouth
3 dashes of Grenadine
Shake with ice and strain into a chilled cocktail glass. Garnish with a lemon peel.
Note: This is oneof the few early vodka recipes.
Try this modern twist on the Devil’s Torch:
2 1/2 oz. Vodka
1/4 oz. Blonde Lillet
Dash of Grenadine or try dsome other fruit syrup.
DIAMOND CHAMPAGNE COCKTAIL*
A Splash of Sublime Liqueur
4 oz. of Champagne
A Stir Stick with a Cluster of Crystallized Sugar
Three dashes of Angostura bitters
Soak the sugar in bitters drop it in the glass and fill with Champagne, top with Sublime Liqueur.
DIRTY MOTHER
1 1/2 oz. Brandy
1 oz. Kahlua
serve over ice in a rocks glass
DIRTY WHITE MOTHER
1 1/2 oz. Brandy
1 oz. Coffee Liqueur
1 1/2 oz. Heavy Cream
Shake all ingredients with ice and strain over ice in a rocks glass.
DITCH
1 1/2 oz. Bourbon
Water
Serve in a highball glass over ice, add ditch water to taste.
DIXIE CUP
3/4 oz. Fresh Lemon Juice
1/2 oz. Strawberry Liqueur
1/2 oz. Curacao
1 1/2 Southern Comfort
Muddled fresh peaches, if available
Muddle, shake and strain into frosted London Dock, Orange Peel Garnish.
DIXIE WHISKEY
(From the Vendome Club, Hollywood 1930)
1 1/2 oz. Bouron whiskey
1/2 oz. Orange Curacao
1/4 oz. White Creme de Menthe
2 Dashes Angostura Bitters
3/4 oz. Lemon Juice
Shake well with ice and strain into a martini glass.
D.O.M. COCKTAIL^
2 oz. Gin
1 oz. Fresh Orange Juice
1/2 oz. Benedictine
Shake all ingredients with ice and strain into a chilled martini glass.
DREAMCICLE (Shot for four) *
1 oz. Stolichnaya Ohranj
1 oz. Stolichnaya Vanil
1 oz. Cointreau or Triple Sec
1 oz. Fresh Orange Juice
Shake all ingredients with ice and strain into four chilled shot glasses.
DREAMCICLE (As a cocktail) *
1 oz. Stolichnaya Ohranj
3/4 oz. Stolichnaya Vanil
3/4 oz. Cointreau or Triple Sec
1 oz. Fresh Orange Juice
Shake all ingredients with ice and strain into a chilled martini glass. Garnish with a flamed orange peel.
DUBONNET COCKTAIL
1 1/2 oz. Red Dubonnet
1 1/2 oz. Gin
Pour Gin and Dubonnet together over ice in an old fashioned glass. Garnish with lemon peel.
DUBLINER*
1 oz. Irish Whiskey
1 oz. Irish Mist Liqueur
Lightly Whipped Unsweetened Cream.
Pour spirits into a mixing glass and stir to chill. Strain into a small martini glass and top with one inch of cream.
DUSTY ROSE*
1 oz. Cherry Brandy
1/2 oz. White Cacao
2 oz. Heavy Cream
Shake and serve in a small martini glass.
EGG NOG (Uncle Angelo’s) 1 batch (6 people)
6 eggs (separated)
1 qt. milk
1 pint cream
1 tbsp. ground nutmeg
3/4 cup sugar
3 oz. bourbon
3 oz. spice rum
Beat egg yolks well until they turn light in color, adding half a cup of sugar as you beat. Add milk, cream and liquor to finished yolks. Then beat egg whites until they peak. Fold whites into mixture. Grate fresh nutmeg over drink.
EDITH’S FIZZ*
Created for Balthazar Restaurant in NYC
1 1/2 oz. Blonde Lillet
1/2 oz. Maraschino Liqueur
4 oz. Fresh Orange Juice
2 oz. Soda or Seltzer Water
Mix all ingredients in a highball glass. Garnish with
a G-clef or a musical note.
ELECTRIC TEA
1/2 oz. Bourbon
½ oz. Vodka
½ oz. Gin
½ oz. Triple Sec
Splash of coke
2 Lemon wedges
Serve over ice in a rock glass and squeeze in two lemon wedges.
ELKS COCKTAIL
3/4 oz. Cognac
2 oz. Champagne
Fill a cocktail glass with crushed ice to chill, dump the ice and fill with sugar, dump the sugar leaving the glass coated. Strain chilled cognac into the glass with one or two ice cubes, fill with Champagne and garnish with a lemon peel.
ELKS OWN^
1 oz. Canadian Whiskey
1 oz. Port
1/2 Fresh Lemon Juice
1/4 oz. Simple Syrup
1 small egg white.
Shake all ingredients with ice and strain into a chilled martini glass.
El Nino*
3/4 oz. Grenadine
3/4 oz. Alize Gold
3/4 oz. Tequila
Prepare in a rocks glass 3/4 full of ice using the layering spoon on the rim of the glass. Pour slowly and carefully to prevent the layers from mixing. The ingredients are listed in the order they should be poured, the bottom layer listed first
EL PRESIDENTE
1 1/2 oz. White Rum
3/4 oz. Orange Curacao
3/4 oz. Dry Vermouth
Dash of Grenadine.
Shake with ice and strain into small cocktail glass.
ELEANDER MORNING
Created by Barbara Woike in honor of her husband, novelist Jerry Yulsman.
8 thick pieces of orange rind
2 oz. cognac
1 oz. sweet vermouth
2 oz. fresh squeezed tangerine juice (or O.J.)
4 dashes Bitters
cherries for garnish
Flame or coat large martini glass with oil from the orange rind. Shake cognac, sweet vermouth, tangerine juice and bitters with ice. Strain into coated glass, and garnish with cherries, Flame remaining peel over top and drop into drink.
EMBASSY COCKTAIL
(From the Embassy Club, Hollywood 1930)
3/4 oz. Brandy
3/4 oz. Cointreau
3/4 oz. Appleton Jamaican Rum
1/2 oz. Fresh Lime Juice
Dash of Amgostura Bitters
Shake well with ice and strain into a chilled martini glass. Garnish with lime wedge.
EMMA PEEL COCKTAIL*
1 oz. Cherry Brandy
1 oz. Pineapple
Champagne
first two ingredients into a mixing glass with ice to chill. Strain into a flute and fill with Champagne. Garnish with a lemon peel.
EVERGREEN COCKTAIL
1 1/2 oz. Absolut Citron
1/2 oz. melon liqueur
5 oz. Bitter lemon
Build over ice in a highball glass. Garnish with a lemon wedge.
FALLEN ANGEL
(From the Vendome Club, Hollywood 1930)
2 1/2 oz. Gin
1/2 oz. White Creme de Menthe
1/4 oz. Fresh Lemon Juice
2 dashes of Angostura Bitters
Shake well with ice and strain into a chilled martini glass.
FANCY OHRANJ COCKTAIL*
2 oz. Stolichnaya Ohranj
1/2 oz. Fino Sherry
Dash of Angostura Bitters
1 oz. Fresh Orange Juice
Shake all ingredients with ice and strain into a chilled martini glass. Garnish with an orange peel.
FANCY RUM COCKTAIL*
1 oz. White Rum
1 oz. Maraschino Liqueur
1/2 oz. Fresh Lime
1 oz. Simple Syrup
3 oz. Fresh Grapefruit Juice
Shake all ingredients with ice and strain into an iced Highball glass. Garnish with a lime and other seasonal fruit. Serve with a tall straw with a flexible neck.*
FANCY TEQUILA COCKTAIL*
1 oz. Sauza Hornitos Tequila
1 oz. Grand Marnier
1 1/2 oz. Fresh Orange Juice
1/4 oz Fresh Lime Juice
Shake all ingredients with ice and strain into a chilled martini glass. Garnish with an orange peel.
FAST EDDIE
1 1/2 oz. Rum
3 oz. soda
2 oz. diet coke
Build in a highball glass over ice.
FAVORITE COCKTAIL^
1 1/2 oz. Gin
1/2 oz. Apry
1/2 oz. Dry Vermouth
1/2 oz. Fresh Lemon Juice
Shake all ingredients with ice and strain into a chilled martini glass. Garnish with a maraschino cherry.
FIRST KISS*
1 1/2 oz. Malibu Rum
1 1/2 oz. Pineapple Juice
1 oz. Milk
1/4 oz. Grenadine
Shake all ingredients with ice and strain into a chilled cocktail glass. No Garnish.
FITZGERALD*
I made this gin sour by adding Angostura bitters and called it the Gin Thing. One guest who enjoyed the drink was a fiction reader for the New Yorker who insisted I give the drink a classier name. Since the Hemingway Daiquiri was on the menu at the time, she thought F. Scott should get some representation too, so she suggested “The Fitzgerald.”
1 1/2 oz. Gin
1 oz. Simple Syrup
3/4 oz. Fresh Lemon Juice
2 Dashes Angostura Bitters
Shake all ingredients with ice and strain into a rocks glass. Garnish with a lemon wedge.
FLAME OF LOVE MARTINI
1/4 oz. fino sherry
2 oz. vodka
Several peels of orange
Coat the inside of a chilled martini glass with fino sherry and toss out the excess. Flame several orange peels into the glass. Chill the Vodka and strain into the seasoned glass. Garnish with an orange peel.
FLAMINGO
1 1/2 oz. White Rum
1 1/2 oz Pineapple Juice
1/4 oz. Fresh Lime Juice
1/4 oz. Grenadine
Shake all ingredients well with ice and serve in a martini glass. no garnis
FLAMIINGO Bulk Recipe:
7 liters of white rum
5 x
1 quart of grenadine
16 oz. fresh lime juice
Stir all ingredients together in a large container and taste if too sweet add a little more lime juice ect. get a hold of a gallon jar with a top, the type they use for institutional size mayo, Wash it out well. When it comes time to serve the cocktail have you staff prepare the glasses, chilled if possible maybe not for such a large group. Fill the gallon jar two thirds with the cocktail and the rest of the way with ice. Shake really well and strain into the martini glasses. Shaking is really important for the taste and the look of the drink, don't jupour it out of pitchers it won't be the same.
This is a Cuban drink that was popular in cuba during prohibition when Americans flocked there for the Booze and Gambling Mary Pikford had a version of this drink without the lime juice named after her. I prefer the lime jice to give the drink a bit more subtle adult edge.
FLIPS
1 1/2 oz. Spirit, Sherry, or Port
1 tsp. sugar
1 whole egg
Shake all ingredients with ice very well to totally emulsify the egg. Strain into a London dock/Port glass. Dust with nutmeg.
FLORADORA
1 1/2 oz. Gin
1/2 oz fresh Lime juice
1/2 oz Framboise Liqueur or Raspberry syrup
Ginger Ale
Build all ingredients in a highball glass filled with ice. Top with Ginger Ale. Garnish with a lime wedge.
FRANGELICO CRUSH*
1 1/2 oz. Frangelico
1/2 oz. Grand Marnier
4 oz. Fresh Orange Juice
Shake all ingredients with ice and strain into a goblet filled with crushed ice. Garnish with an orange twist.
FRAPPE
Any cocktail or liqueur served over shaved ice.
FREDDIE FUDPUCKER
1 ½ oz. Tequila
5 oz. Orange Juice
Float of Galliano
Build in a highball glass over ice top with Galliano.
FRENCH CONNECTION
1 1/2 oz. Courvoisier
1 oz. Grand Marnier
Serve in a warm brandy snifter.
FRENCH 75
Created at Harry’s Bar in Paris around World War I and named after a French 75mm artillery piece.
3/4 oz. Simple Syrup
1/2 oz. Fresh Lemon Juice
Champagne.
Shake with ice the Brandy, lemon juice and sugar. Strain into a large cocktail glass and top with Champagne. Note: Can also be served over ice in a white wine glass.
FRENCH MARTINI
2 oz. Premium Vodka
1/2 oz. Chambord
11/2 oz. Pineapple Juice
Shake all ingredients with ice and strain into a chilled martini glass. No garnish.
FUZZY NAVEL
1 1/2 oz. Peach Schnapps
5 oz. Orange Juice
Build in a highball glass. Garnish with seasonal fruit.
GAUGUINS BREAKFAST
By Cindy Renzi
8 oz. Light Rum and
4 oz. Passion Fruit Syrup (Monin is widely )
4 oz. Apricot Liqueur
16 oz. Pineapple Juice
16 oz. Cranberry Juice
Mix all ingredients in a punch bowl, chill with a block of ice. Garnish with fresh cut seasonal fruit. (Serves Ten People.)
GIBSON
See Martini and substitute a cocktail onion for the olive.
Charles Gibson who created the “Gibon Girls”, enlisted the bartender at the Player’s Club to create a special cocktail. After several attempts, the bartender came up with a dry martini with small cocktail onions.
GIMLET
2 1/2 oz. Gin
1/2 oz. Preserved Lime Juice (Roses or Angostura)
Shake ingredients well with ice and strain into a cilled martini glass or serve over ice in an old fashioned glass. Garnish with lime wedge.
GIN COCKTAIL
Original Recipe:
2 oz. Tanqueray Gin
4 Dashes Angostura Bitters
2 Dashes Simple Syrup
Prepare in a rocks glass with ice. To prepare martini style, just chill and strain into a martini glass. Note: To prepare without simple syrup, just muddle the bitters with 1/2 tsp. of superfine sugar and 1 tbsp. of water in the bottom of the glass. Then add gin and ice. Garnish with a lemon peel.
GIN FIZZ
2 oz. Tanqueray Gin
3/4 oz. Fresh Lemon Juice
1 oz. Simple Syrup (or 1tsp. super fine sugar)
Shake and strain into a highball glass with ice. Fill with club soda. No garnish.
GIN & IT
Traditional Recipe:
The American recipe calls for 3 parts gin to 1 part sweet vermouth in an iced rocks glass. The European or English recipe calls for equal parts of gin and sweet vermouth up, not iced. The climate for Retro cocktails has created a place for this drink again, served in the following way:
GIN & IT
Modern recipe:
1 1/2 oz. of Gin
1 1/2 oz. Sweet Vermouth
1 Dash Angostura Bitters
Shake all ingredients well with ice and strain into an iced martini glass. Garnish with orange peel.
GIN AND SIN
2 oz. of Gin
1 oz. Fresh Orange Juice
1/2 oz. Fresh Lemon Juice
1/4 oz. Grenadine
Shake all ingredients well with ice and strain into a chilled martini glass.
GIN RICKEY
Modern Recipe:
1 1/2 oz. Gin
1 oz. Fresh Lime Juice
5 oz. Club Soda
Mix all ingredients in a highball glass with ice.
GIN SLING
1 1/2 oz. Gin
1 oz. Sweet Vermouth
3/4 oz. Fresh Lemon Juice
1 oz. Simple Syrup
Shake all ingredients with ice and strain over ice into a collins glass and top with soda. Garnish with a spiral of lemon peel as in a Horse’s Neck cocktail.
GIN SOUR
2 oz. Gin
1 oz. Fresh Lemon Juice
1 oz. Simple Syrup*
Shake ingredients and strain into an iced rocks glass. Garnish with orange slice and maraschino cherry.
* Simple syrup for alcoholic beverage application is made by mixing equal parts by volume of sugar and water. Heat until all the sugar is dissolved. Then cool. There is a cold process as well. Mix the sugar and water in a container and shake until all the sugar is dissolved. This syrup will stay for as long as needed. 1 tsp. of super-fine sugar equals 1oz. of simple syrup.
GINGER PEACHY
1 1/2 oz. Absolute Vodka
1/2 oz. Peachtree
1/2 oz. 7-up
1/2 oz. Ginger Ale
Build over ice in a highball glass. Garnish with a slice of lemon.
GLOGG
Traditional Swedish Holiday drink.- makes 6 servings
1 bottle of full bodied red wine
1/3 cup raisins
1/3 cup almonds, blanched
5 Cardamom, crushed
5 cloves, whole
1 cinnamon stick
1 peel of a small orange (yellow part orange)
*4 oz. vodka
sugar (to taste)
Mix together wine, raisins, almonds and spices. In a closed container, let the mixture stand in a closed container at room temperature for 24 hours. Before serving, heat the mixture and add vodka and sugar. Serve hot with a few raisins and blanched almonds in each cup.*Some recipes use cognac in place of vodka
GLASS CEILING*
1/2 oz. Dry Vermouth
1/2 oz. Sweet Vermouth
1/2 oz. Red Dubonnet
2 oz. Fresh Orange Juice
Shake well with ice and strain into an iced martini glass. Garnish with orange peel.
GODFATHER/GODMOTHER
1 oz. Scotch/Vodka
1 oz. Amaretto
Pour over ice in a rocks glass.
GOLDEN CADILLAC
1oz. Galliano
1 oz. white Cacao
2 oz. Heavy Cream
Shake all ingredients with ice and strain into a small cocktail glass.
GOLDEN FIZZ
1 1/2 oz. Gin
3/4 oz. Fresh Lemon Juice
1 1/2 oz. Simple Syrup
1 Egg Yolk (from a small egg)
Club Soda or Seltzer
Shake all ingredients with ice except the soda long and hard to completely emulsify the egg. Strain into a fizz or highball glass without ice, and top with soda.
GRAPEFRUIT-CAMPARI FLOAT
with Green Tea Ice Cream
The Cub Room/ Keng Leong and Hanry Meer
8 oz. Grapefruit Juice
2 oz. Simple Syrup
2 oz. Campari
4-
2 scoops green tea ice cream
Mint leaves for garnish.
Mix grapefruit juice, simple syrup and Campari in a tall glass. Add seltzer to taste. Top with ice cream. Garnish with mint leaves.
GRASSHOPPER
1 oz. Green Menthe
1 oz. White Cacao
2 oz. Heavy Cream
Shake all ingredients with ice and strain into small martini glass.
GREYHOUND
1 1/2 oz. Vodka and Grapefruit juice. Pour together into an iced highball glass.
HAIRY NAVEL
1 oz. Vodka
1 oz. Peach Schnapps
5 oz. Orange Juice
Build in a highball glass. Garnish with seasonal fruit.
HAPPY HONEY COCKTAIL
2 oz. Brandy
1 oz. Fresh Grapefruit Juice
1/2 oz. Honey Syrup
Shake all ingredients with ice and strain into small martini glass. Note: Prepare honey syrup by combining one part honey with one part warm water, stir until dissolved.
HARBOR LIGHT
1 oz. Galliano
1 oz. Brandy
Serve in a warm brandy snifter. NOTE: If the brandy is warmed it can be ignited and floated creating the Harbor light effect.
HARRY’S COCKTAIL
From Harry McElhone’s ABC of Mixing Cocktails
2 oz. Gin
1 oz. Sweet Vermouth
2 Dashes of Absente
2 Sprigs of Fresh Mint
Muddle mint wth Vermouth and Absente in a mixing glass. Add gin. Shake with ice and strain into a chilled cocktail glass. Garnish with a stuffed olive.
HARVEY WALLBANGER
60’s drink. Named after a surfer who drank so much, he’d bump into the walls. Used as a marketing tool for Galiano.
1 1/2 oz. Vodka
4 oz. Orange Juice
Float of Galliano
Pour vodka and orange juice together in a highball glass and float a little Galliano on top.
HAWAIIAN COCKTAIL^
2 oz. Gin
1 oz. Curacao
2 Quarters of Orange
Muddle orange and Curacao together in a mixing glass. Add gin and shake wel ice. Strain into a chilled cocktail glass. Garnish with an orange.
HEMINGWAY DAIQUIRI
(Floridita Bar, Havana C.1921)
1/4 oz. Maraschino Liqueur
1/2 oz. Grapefruit Juice
3/4 oz. Simple Syrup
3/4 oz. Fresh Lime Juice
Shake ingredients and strain into small cocktail glass.
HIGH SOCIETY MARTINI*
2 1/2 oz. Absolut Kurant
1/4 oz. Godiva Dark Chocolate Liqueur
Stir both ingredients in a mixing glass to chill and strain into a chilled Martini Glass. Dust the rim of the glass with shaved Chocolate.
HI HO COCKTAIL
From the Hi Ho Club, Hollywood circa 1930
2 oz. Gin
1 oz. White Port
4 Dashes Orange Bitters
Shake well with ice and strain into a chilled cocktail glass. Garnish with a lemon peel.
HONEY MELON SHOOTER (for six)
1 1/2 oz. Honey Liqueur
1/2 oz. Vodka
3/4 oz. Melon Liqueur
1 oz. Cranberry Juice
1 oz. Pineapple Juice
Shake all ingredients well with ice and strain into six one ounce shot glasses.
HONEYMOON COCKTAIL
From the Brown derby, Hollywood circa 1930
2 oz. Apple Jack
1/2 oz. Benedictine
1/2 oz. Orange Curacao
1/2 oz. Fresh Lemon Juice
Shake well with ice and strain into a chilled cocktail glass. Garnish with a lemon peel.
HONOLULU COCKTAIL
From the Brown Derby, Hollywood, circa 1930
2 oz. Gin
1/2 oz. Pineapple Juice
1/2 oz. Orange Juice
1/4 oz. Lemon Juice
1/4 oz. Simple Syrup
Dash of Angostura Bitters
Prepare a chilled martini glass with a sugared rim. Shake well with ice and strain into the prepared glass. Garnish with a lemon peel.
HOT APPLE PIE
1 1/2 oz. Tuaca
4 oz. Hot Apple Cider
Whipped cream
Serve in an Irish coffee glass, and float the cream on top. NOTE: Unlike with other coffee drinks use sweetened cream for this recipe
HOT BUTTERED RUM
1 oz. Dark Rum or Spiced Rum
1 oz. Light Rum
Pat of Compound Butter (spiced with cinnamon, nutmeg, allspice, clove, and brown sugar)
1/2 oz. Simple Syrup
Hot water Also try hot cider
Mix all ingredients in a goblet glass and stir a few times to melt the butter. Garnish with cinnamon stick.
HUCKLEBERRY SOUR ( John Ryan)
1 1/2 oz. Vodka
3/4 oz. Fresh Lime Juice
3/4 oz. Lillet
1 oz. Blueberry Schnapps
Shake and strain into a rocks glass and top with club soda.
HURRICANE
1 oz. Dark Rum
1 oz. Light Rum
1/2 oz. Galliano
3/4 oz. Fresh Lime Juice
1 oz. Passion Fruit Syrup
1 1/2 oz. Orange Juice
1 1/2 oz. Pineapple Juice
Dash of Angostura Bitters
Shake all ingredients with ice and strain into a Hurricane glass filled with ice. Garnish with fresh tropical fruit.
ICEBERG
2 oz. Lemon Vodka
3 dashes Pernod
Shake three dashes of Pernod into an empty Old Fashioned glass and swirl it around to coat the glass, toss out any excess. Add ice and vodka. No garnish.
INTERNATIONAL STINGER
1 ½ oz. Metaxa
1/2 oz. Galliano
Shake well with ice and serve up or on the rocks
IRISH COCONUT*
3/4 oz. Baileys
3/4 oz. White Rum
3/4 oz. Cream
1/2 oz. Coco lopez
Shake all ingredients. Strain into highball glass, top with soda.
IRISH COFFEE
Originally prepared at Shannon Airport in Dublin. Found a hoem in the United States at the Buena Vista across from Fisherman’s Wharf in San Francisco.
1 1/2 oz. Irish Whiskey
1 oz. Brown Sugar Syrup
Coffee
Lightly Whipped Unsweetened Cream
Combine Whiskey, coffee and syrup in an Irish coffee glass. Ladle one inch of cream on top.
Calypso Coffee - Rum and Kahlua
Jamaican Coffee - Rum and Tia Maria
Mexican Coffee - Tequila and Kahlua
Spanish Coffee - Spanish Brandy and Kahlua
Royale - Cognac and Sugar
Kioke Coffee - Brandy and Kahlua
Presidents Coffee- Cherry Brandy
ISLAND BREEZE*
1 1/2 oz. Light Rum
4 oz. Pineapple Juice
1 oz. Cranberry Juice
2 Dashes Angostura Bitters
Build over ice in a highball glass. Garnish with a lime wedge.
IT’S ALL NEW YORK
2 oz. Bourbon
2 Dashes Orange Bitters
2 Dashes Cointreau
Shake well and strain into a chilled cocktail glass. Garnish with lemon peel.
JACANA*
1 1/2 oz. Good Tequila
1/2 oz. Grand Marnier
1/2 oz. Cointreau
3/4 oz. Fresh Lime Juice
1 oz. fresh grapefruit Juice
Shake all ingredients with ice and Strain into a chilled cocktail glass.
JACK ROSE
11/2 oz. Applejack or 11/2 oz. Calvados
1 oz. Simple Syrup
3/4 oz. Fresh Lemon Juice
2 Dashes Grenadine
Shake all ingredients and strain into small cocktail glass. Garnish with an apple slice and a cherry.
JAMESON'S SOUR MELON (Shooter for six)
2 oz. Jameson's
½ oz. Melon Liqueur
½ oz. Sweet and Sour
1 oz. Orange Juice
1 oz. Pineapple Juice
Shake all ingredients well with ice and strain into six one ounce shot glasses.
COBBLER*
3 oz. Sake
1 oz. Fresh Lemon Juice
1/2 oz. Maraschino Liqueur
3/4 oz. Simple Syrup
Shake all ingredients and strain into a large goblet, top with sweet or dry soda to taste. Garnish with a sprig of mint and fresh fruit.
JAPANESE COCKTAIL
1 oz. Absolut Citron
1 oz. melon liqueur
1 oz. Grapefruit juice
Shake and strain into an iced martini glass
JAPANESE LEMONADE*
1 oz. Alize Liqueur
11/2 oz. Cognac
1 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
Shake all ingredients with ice and strain into a cocktail glass.
JOLLY ROGER
2 parts Drambuie
2 oz. Light Rum
1 oz. fresh lime juice
1/4 oz. Scotch
Sparkling water
Combine all ingredients except the sparkling water and shake well with ice. Strain into chilled highball glass. Fill with sparkling water and stir gently.
JUICE BALL
1 1/2 oz. Gin
1/2 oz. Triple Sec
2 Dashes of Angostura Bitters
2 oz. Fresh Orange Juice
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with an orange peel
JULEPS
MINT JULEP
1/2 oz. Simple Syrup
2 sprigs of Mint (Use tender, young mint sprigs.
They last longer and look better in the glass.)
2 oz. Bourbon.
Muddle one sprig of mint in the bottom of a highball glass with sugar syrup. Add the bourbon and fill with crushed ice. Swirl with a bar spoon until the outside
of the glass frosts. Garnish wit a sprig of mint.
DALE’S JULEP*
1/2 oz. Southern Comfort
2 oz. Bourbon
2 Sprigs of Mint (Use tender, young mint sprigs)
Muddle one sprig of mint in the bottom of a mixing glass with the Southern Comfort. Add the bourbon and strain into a highball glass filled with crushed ice. Swirl with a bar spoon until the outside of the glass frosts. Garnish wit a sprig of mint.
RAINBOW JULEP*
1/2 oz. Apry (Apricot Liqueur by Brizard)
2 oz. Bourbon
2 Sprigs of Mint (Use tender, young mint sprigs)
Muddle one sprig of mint in the bottom of a mixing glass with the Apry. Add the bourbon and strain into a highball glass filled with crushed ice. Swirl with a bar spoon until the outside of the glass frosts. Garnish wit a sprig of mint.
Juniperotivo Cocktail
KAMIKAZI
2 oz. Vodka
1/2 oz. Triple Sec or Cointreau
1/2 Roses Lime Juice
2 Lime wedges
Squeeze lime wedges into a mixing glass and drop them in, add ingredients and ice. Shake well and serve in 4 one ounce shot glasses. Or serve as a cocktail in a chilled martini glass.
KANSAN COCKTAIL*
(For Bob Dole during the 1996 presidential campaign.
11/2 oz. Bourbon
3/4 oz. Amaretto
1/2 oz. Sorghum Syrup*
Shake all ingredients with ice. Strain into a cocktail glass. Garnish with a cherry.
*Mix 1/2 oz. sorghum with 1/2 oz. warm water.
KENTUCKY COLONEL
Southern Stinger; popular at the Hotel Bel Air for many years.
2 oz. Bourbon
1 oz. Benedictine
Shake with ice; strain into an iced rocks glass.
KGB (Layered)
Kahlua
Green Creme de Menthe
Baileys
Layer in a cordial glass beginning with Kahlua.
KING ALPHONSE
2 oz. Dark Cacao
Lightly whipped Unsweetened Cream
Pour the dark cacao into a small cordial glass. Float
KING ALPHONSE
2 oz. Dark Cacao
2 oz. Lightly whipped Unsweetened Cream
Pour Cacao into a small cordial glass. Float cream on top. (Add cherry and it becomes an “Angel’s Tit”)
KING ALFONSE 2
1 1/2 oz. Dark Cacao
1 oz. Heavy Cream
Layer in a Pousse café/cordial glass.
KIR
1/4 oz. Cassis in a white wine glass. Fill with white wine. Sometimes garnished with lemon peel.
KIR ROYALE / IMPERIAL
Champagne
1/4 oz. Cassis / Framboise Liqueur
Pour Cassis / Framboise Liqueur in the bottom of a champagne glass and fill with champagne. Sometimes garnished with a lemon peel.
KNICKERBOCKER MARTINI
(Martini recipe from the Knickerbocker Hotel by the principal bartender Martini di Arma di Taggia. Adapted from Jerry Thomas’ Bon Vivant’s Companion 1862)
1 1/2 oz. Dry Gin
1 1/2 oz. Dry Vermouth
Dash Orange Bitters
Stir all ingredients with ice to chill and garnish with an orange peel.
KNICKERBOCKER
(Adapted from Jerry Thomas’ How to Mix Drinks (1862).
2 oz. Appleton Rum
1/2 oz. Orange Curacao
1/2 oz. Raspberry Syrup
3/4 oz. Lemon Juice
1 Lemon wedge
Stir all ingredients with ice to chill and strain into a chilled cocktail glass. Canm also be served over crushed ice with berries as a garnish.
KURANTINI
2 1/2 oz. Absolut Kurant
1/4 oz. Creme de Cassis
Stir with ice and strain into a chilled martini glass. Garnish with a cocktail onion.
Note: Try substituting Creme de Cassis for the vermouth, it might be a better match with the Kurant.
Change the garnish to seasonal berries.
KURANT SHAMROCK
1 oz. Absolut Kurant
1 oz. Melon liqueur
5 oz. Pineapple juice
Build over ice in highball glass.Garnish with slice of orange and a cherry. …Long drink Note: Orange slice and cherry is a standard garnish known as a "Flag" in this country.
KURANT SUNRISE
1 1/2 oz. Absolut Kurant
6 oz. Orange juice
1 tsp. Grenadine
Build over ice in a highball glass and pour the grenadine last to create the sunrise effect. Garnish with slice of orange. …Long drink
KURANT COLLINS
2 oz. Absolut Kurant
3/4 oz. Fresh Lemon Juice
1 oz. Simple Syrup
3 oz. Soda Water to the top
Shake all the ingredients with ice except the soda and strain into an Ice filled highball glass. Top with soda water. Garnish with slice of orange and a cherry.
LACTOSE INTOLERANT*
2 oz. Orange Juice
2 oz. Whole Milk
1/4 oz. Pimiento Liqeur
1 1/2 oz. Spiced Rum
1 tsp. Superfine Sugar
Shake well with ice and strain into a glass. Serve quickly if drink starts to separate) Dust with fresh grated nutmeg.
LADY MACBETH
(Special for Joe’s Pub)
4 oz. Chilled Champagne
1 oz. Wood -aged Port
1 Orange Peel
Pour the champagne into a champagne flute. Slowly pour the in the port, but do not stir. Twist an orange peel over the top, (flame the peel for a little extra show and flavor.
NOTE: the size of the glass may change the amount of champagne.
LAVA FLOW
The Lava Flow is a lot of fun but a little labor intensive. Here is the recipe: By the way the drink is non-alcoholic but I am sure with a minimum of creativity you can remedy that if you wish to....
1 oz. Coco Lopez coconut cream
3 oz. Pineapple juice
Half a Banana
1/2 cup Strawberries (prepared in syrup as you would for strawberry shortcake, or thawed out frozen strawberries)
Blend all the ingredients except the strawberries with a handful of ice until smooth. Put the strawberries at the bottom of a parfait style glass or you could use a boca grande style glass pour the blended mixture on top and you should get a colorful blending of the two layers that gives the drink its name.
LEMONADES
Electric Lemonade*
1 ½ oz. Gin
1 ½ oz. Blue Curacao
¾ oz. Fresh Lemon juice
3 oz. Seven Up or Sparkling Lemonade
Shake the first three ingredients with ice and strain into a highball glass filled with ice. Top with the soda. Garnish with a lemon wheel.
Phosphate
Fill a large pitcher with Newman’s Own lemonade mix with
To make drink: fill white wine (iced glass) three quarters with the meonade and top with soda. Garnish with lemon wedge.
LYNCHBURG LEMONADE
1 1/2 oz. Jack Daniel's
1/2 oz. Triple Sec
1 oz. Sweet and Sour
Fill with 7UP
Shake the first three ingredients with ice and strain over ice in a highball glass. Top with 7UP. Garnish with a lemon wedge.
Newman’s Own Lemon Dream
Half gallon of Newman’s Own Lemonade
Half gallon Orange Juice
6 oz. grenadine
16 oz. simple syrup
Mix above ingredients in large container. To make the drink, pour
PLANTATION PUNCH
46 oz. Pineapple Juice
Half gallon Newman’s Own Lemonade
15 dashes of Angostura Bitters
4 oz. Grenadine
6 oz. Dark Rum
6 oz. Lighth Rum
4 oz. Orange Curacao
Stir; then to serve, pour into mixing glasses and shake. strain into ice tea glass. Garnish with orange slice and cherry.
NEWMAN’S OWN STONE SOUR
Half gallon Newman’s Own Lemonade
Half gallon Orange Juice
2/3 bottle Seagrams 7
Prepare in rocks glass like whiskey sour. Garnish with orange slice and cherry.
LADY MACBETH
(Special for Joe’s Pub)
4 oz. Chilled Champagne
1 oz. Tawney Port
1 Orange Peel
Pour the champagne into a champagne flute. Slowly pour the in the port, but do not stir. Twist an orange peel over the top, (flame the peel for a little extra show and flavor. NOTE: the size of the glass may change the amount of champagne.
LEMON DROP
1/4 oz. Fresh Lemon Juice
1/2 oz. cointreau or Triple Sec
2 oz. Citrus Vodka
Stir like a martini, and serve up. Float a thin wheel of lemon on top as a garnish and sugar the rim of the glass
As a shot: chilled shot of Citron Vodka in a shot glass with a lemon wedge that is dusted with sugar over the top of the glass. Shoot the vodka and suck on the lemon.
LIZZY SOUR*
1 oz. Alize
1 1/2 oz Apricot Liqueur
1 oz. Fresh lemon Juice
Shake well with ice and strain into a martini glass. Garnish with a lemon wheel.
LONG ISLAND ICED TEA
1/4 oz. Vodka
1/4 oz. Gin
1/4 oz. Rum
1/4 oz. Tequila
1/2 oz. Triple Sec
3/4 oz. Fresh Lemon Juice
1/2 oz. Simple syrup
Coca Cola
Combine all the ingredients except the Coca Cola and stir. Top with Coca Cola and serve and a collins glass. Garnish with a wedge of lemon.
LOS ANGELES COCKTAIL
From the Hi Ho Club, Hollywood Circa 1930
1 1/2 oz. Bourbon Whiskey
1/4 oz. Sweet Vermouth
1 oz. Simple Syrup
1 small egg
1/2 oz fresh Lemon juice
Shake extra well with ice (to emulsify egg) and strain into a chilled port glass. Dust with nutmeg.
LUCKY DOUBLE*
The official "Saucy Sisters" drink for the
"Best Places To Eat In Nashville" book-tour voyage.
1/2 oz. Triple Sec
Half a lemon quartered.
Drop lemon quarters into a bar mixing glass. Add half ounce of Triple Sec and muddle well. Add Mandarin and ice. Sake well and pour entire contents of mixing glass into a rocks glass and serve.
LYNCHBURG LEMONADE
1 1/2 oz. Jack Daniel's
1/2 oz. Triple Sec
1 oz. Sweet and Sour
Fill with 7UP
Shake the first three ingredients with ice and strain over ice in a highball glass. Top with 7UP. Garnish with a lemon wedge.
MACARENA MIST*
Created by Brian Smith and Dale DeGroff
1 oz. Kahlua
1/2 oz. Malibu Rum
1/2 oz. White Menthe
2 oz. Heavy Cream
Shake ingredients with ice and strain into a rocks glass over crushed ice.
MADRAS
1 1/2 oz. Vodka
3 1/2 oz. Orange juice
1 1/2 oz. Cranberry Juice Cocktail
Build over ice in a highball glass floating the cranberry juice on top.
MAI TAI
2 oz. Aged Rum
3/4 oz. Orange Curacao
3/4 oz. lime juice
1/4 oz. Orgeat Syrup
Dash of Angostura Bitters
Shake well with ice and strain into an old fashioned glass filled with ice. Garnish with mint sprint and a wedge of lime.
MANDATORY
(Given to me at the Hotel Bel Air in 1981 by a beautiful Canadian actress)
1 oz. Baileys
1 oz. Peppermint Schnapps
1 oz. Heavy Cream.
Shake all ingredients with ice and strain into small cocktail glass.
MANHATTAN
The quintessential Rye Cocktail, except in Minnesota and Wisconsin, where they prefer Brandy Manhattans, or down South where Bourbon Manhattans are the choice.
1 oz. Italian Sweet Vermouth
2 Dashes Angostura Bitters
Pour all ingredients over ice in a mixing glass and stir as you would a Martini. Strain into a chilled cocktail glass. Garnish with a cherry. Note: If you prefer a dry Manhattan, use dry Vermouth and garnish with a lemon peel.
MILLIONAIRES MANHATTAN*
1 ½ ounces Woodford Reserve
1/2 ounce Grand Marnier Centenaire
1/4 ounce Orgeat syrup
1 ounce pineapple juice
Shake all ingredients well with ice and strain into a chilled cocktail glass, no garnish.
RED MANHATTAN
2 1/2 oz. Absolut Kurant
3/4 oz. St. Raphael
2 dashes of Angostura Bitters
Stir with ice to chill and strain into a chilled martini glass. Garnish with a cherry.
Note: Carpano Punt e Mes, makes a wonderfully spicy Manhattan if St. Raphael is hard to find in certain market.
MARGARITA
2 oz. Tequila
1 oz. Cointreau
3/4 oz. fresh lime juice
Coarse salt
Lime wedge
Combine first three ingredients in a mixing glass with ice. Shake well and strain into a chilled salted cocktail glass. Salting the rim: Rim the edge of the cocktail glass by rubbing a lime wedge on the outside rim of the glass, then dipping it into a saucer of course salt.
BIG APPLE MARGARITA
2 oz. Tequila
1 oz. Berentson’s Apple Liqueur
3/4 oz. Fresh Lemon/Lime Juice
Shake with ice and strain into a chilled cocktail glass.
Garnish with slice of green apple.
BLOODY MARGARITA
1 1/2 oz. Tequila
1 oz. Blood Orange Juice
1/2 oz. Fresh Lime Juice
3/4 oz. Cointreau
Shake with ice and strain into a chilled cocktail glass.
MARGARITA, CADILLAC
2 oz. El Tesoro Tequila
1 oz. Grand Marnier
3/4 oz. fresh lime juice
1/2 oz. simple syrup
Coarse salt
Lime wedge
Combine first three ingredients in a mixing glass with ice. Shake well and strain into a chilled salted cocktail glass. Salting the rim: Rim the edge of the cocktail glass by rubbing a lime wedge on the outside rim of the glass, then dipping it into a saucer of course salt.
CHERRY MARGARITA
1 1/2 oz. Tequila
1/2 oz. Cointreau
1/2 Cherry Liqueur
3/4 oz. fresh lime juice
Coarse salt
Lime piece
Combine first three ingredients in a mixing glass with ice. Shake well and strain into a chilled cocktail glass.
MILLIONAIRE'S MARGARITA
2 oz. El Tesoro Tequila
Tangerine Margarita
From Grace’s Restaurant, NYC
2 oz.Sauza Conmemorativo,
1 oz.Cointreau
1/2 oz.Fresh Lime
1/2 oz.Tangerine Juices
Serve on the rocks with salt
MAN O' WAR
1 1/2 oz. Wild Turkey 101
1 oz. Orange Curacao
1/2 oz. Sweet Vermouth
1/2 oz. Fresh Lemon Juice
Shake well with ice and serve on the rocks. Garnish with a slice of orange and a cherry. Note: Try shaking the cocktail with a small piece of orange and lemon in the shaker to add to the flavor.
MARTINI (DIRTY)
1 Dash of Dry French Vermouth
3 oz. Gin or Vodka
1/4 oz. Olive Brine
Stir ingredients with ice in a mixing glass. Strain into a chilled martini glass. Garnish traditionally with a pitted cocktail olive (no pimento).
Note: If the drink is make on the rocks, it should be stirred in the glass. Martinis are always stirred, unless, of course, the guest would prefer it shaken.
Apple Martini
From Grace’s Restaurant, NYC
2 1/2 oz. Vodka
1/2 oz. Berentzen`s Apfel Korn
Served Chilled Straight Up with an Apple Slice
BREAKFAST MARTINI
(The Lanesborough, London)
1 1/2 oz. Bombay Saphire Gin
3/4 oz. Freshly squeezed Lemon Juice
3/4 oz. Cointreau
1 tsp. light Marmalade (not much rind)
Shake all ingredients with ice and strain into a chilled Martini glass. Garnish with a slice of toast.
MARTINI (DRY)
3 oz. Gin or Vodka
1 Dash Dry French Vermouth
Stir or shake as your heart or James tells you and strain into a chilled cocktail glass. Garnish with a small pitted Spanish cocktail olive, no matter what they tell you in Texas.
MARTINI LA MERA
2 1/2 oz. Absolut Kurant
1/4 oz. Licor 43
Orange Peel
Stir with ice as you would a martini. Garnish with orange peel. Orange is a good flavor match with vanilla and vanilla pods are very expensive. Serve in a martini glass.
NUTTY MARTINI
2 1/2 oz. Absolute Vodka
1/2 oz. Frangelico
Stir with ice and pour into a chilled martini glass. Garnish with an orange peel.
MARTINI (PERFECT)
2 oz. Gin or Vodka
1/4 oz French Dry Vermouth
1/4 oz. Italian Sweet Vermouth
Stir with ice to chill and strain into a chilled cocktail glass. Garnish with a lemon peel.
Sour Apple Martini
1 1/2 oz. Vodka
1 oz Sour Apple Schnapps
1/2 oz. Sweet and Sour or 1/4 oz fresh Lemon Juice and 1/4 oz simple syrup
Shake well and Strain into a chilled martini glass. Garnish with a thin slice of Granny smith apple.
MARTINI (SWEET)
1 1/2 oz. Gin or Vodka
1 1/2 oz. Italian Sweet Vermouth
Stir with ice to chill and strain into a chilled cocktail glass. Garnish with a lemon wedge.
EXTRA DRY MARTINI
1 Dash of Dry French Vermouth
3 oz. Gin or Vodka
Stir ingredients with ice in a mixing glass. (50 times if using large ice cubes, 30 times if using small cubes.) Strain into a chilled martini glass. Garnish traditionally with a pitted cocktail olive (no pimento).
Note: If the drink is make on the rocks, it should be stirred in the glass. Martinis are always stirred, unless, of course, the guest would prefer it shaken.
SACRED TRUTH MARTINI
(Special for Joe’s Pub)
3 oz. Gin
Dash of Dry Vermouth
Stir with ice to chill and strain into a chilled martini glass. Garnish with two pitted cocktail olives no pimento.
SPANISH MARTINI
2 1/2 oz. Absolut Citron
1/4 oz. Licor 43
Stir both ingredients with ice to chill and strain into a chilled martini glass. Garnish with a lemon peel.
TIA’S MARTINI*
2 – 2 1/2 oz. 100% Blue Agave Tequila
1 oz. Tia Maria
Stir with ice to chill and strain into a chiled Martini glass. Garnish with an orange peel.
MARTINI (WET)
2 oz. Gin or Vodka
1 oz. French Dry Vermouth
1 Dash of Orange Bitters (Available from the Fee Brothers, Rochester, NY)
Stir with ice to chill and strain into a chilled cocktail glass. Garnish with Spanish cocktail olive.
MARTINEZ RECIPE
Original Recipe:
1 Dash Bokers Bitters
2 Dashes Maraschino Liqueur
1 Pony of Old Tom Gin (gin sweetened with syrup)
1 Wineglass of Italian Vermouth
Shake and strain into a large cocktail glass. Put a quarter of a slice of lem0on in the glass. Gum syrup can be added for a sweeter drink.It would be fun to bring The Martinez and promote it in today’s Retro climate. The recipe that follows is possible in today’s bar.
MARTINEZ RECIPE
Modern Recipe:
2 Dashes Angostura Bitters
2 Dashes Maraschino Liqueur (this is readily available, but in a pinch, Cointreau can be substituted)
1 1/2 oz. Tanqueray Gin
1 1/2 oz. Dry Vermouth
Shake all ingredients with ice and strain into a chilled Martini glass. Garnish with a lemon wedge.
UPSIDE DOWN MARTINI
2 1/2 oz. French Dry Vermouth
1 oz. Gin
Make as you would a regular martini and strain into a chilled martini glass. Garnish with a lemon peel.
Miami Ice Tea;
1/2 oz. vodka
1/2 oz. gin
1/2 oz. rum
1/2 oz. peach schnapps
1 oz. cranberry juice
fill with 7UP
build over ice in a tall glass Garnish with a lemon
MANDARIN COCKTAIL*
1 1/2 oz. Mandrin
3/4 oz. Cherry Brandy
1/2 a lemon quartered.
Muddle lemon and Cherry brandy as would a Cai Pirinha. Add vodka and ice and shake well. Pour all ingredients into a rocks glass.
MARLENE DIETRICH
From the Hi Ho Club, Hollywood Circa 1930
2 oz. Canadian Whisky
1/2 oz.Orange Curacao
3 Dashes of Angostura Bitters.
1 wedge each of Lemon and Orange
Shake well with ice and strain into a rocks glass filled with ice. Squeeze lemon and orange wedges into drink and drop them in.
MARY PICKFORD
Created at the Hotel National de Cuba in Havana during Prohibition for the famous silent film star and co-founder of United Artists.
1 1/2 oz. Pineapple Juice
1 tsp. Grenadine
1/4 oz. Maraschino Liqueur
Shake with ice and strain into a chilled martini glass.
MELON BALL
3/4 oz. Midori
3/4 oz. Vodka
5 oz. Orange Juice
Shake and strain into an ice filled highball glass. Garnish with a slice of orange, and if seasonal a small slice of melon.
MELON BALL 2
3/4 oz. Midori
3/4 oz. Vodka
1 oz. sweet and sour
5 oz. Orange Juice
Shake and strain into an ice filled highball glass. Garnish with a slice of orange, and if seasonal a small slice of melon.
METROPOLITAN
2 oz. Absolut Kurant
1/2 oz. Cranberry juice
1/4 oz. Roses Lime juice
1/4 oz. Fresh Lime Juice
Shake with ice and pour into a chilled martini glass. Garnish with a lime wedge.
MILLION DOLLAR COCKTAIL
1 1/2 oz. Gin
1 oz. Sweet Vermouth
1 1/2 oz. Pineapple Juice
1/2 oz. Fresh Lemon Juice
1 oz. Cream
2 Dashes Simple Syrup
2 Dashes Grenadine
Shake all ingredients with ice and strain into a martini glass.
MIMOSA
2 oz. Fresh Orange Juice
4 oz. Champagne
Pour orange juice into a champagne glass and fill with champagne. A float of Cointreau is an appealing extra for a special drink. Note: This drink was also known as a Bucks Fizz.
Frank Meier of the Ritz Hotel had an alternate recipe for the Mimosa called the Valencia: (not to be confused with the Valencia Martini)
Valencia:
1 oz. Orange Juice
1 oz. Apry Liqueur from Brizzard
Fill with Champagne
MINT JULEP
1/2 oz. Simple Syrup
2 sprigs of Mint (Use tender, young sprigs- last longer and look better)
2 oz. Bonded Bourbon.
Muddle one sprig of mint in the bottom of a mixing glass with sugar syrup. Add the bourbon and strain into a highball glass filled with crushed ice. Swirl with a bar spoon until the outside of the glass frosts. Garnish wit a sprig of mint.
MINT SMASH
From the Roving Bartender by Bill Kelly 1946,
Oxford Press, CA.
2 oz. Bourbon
1/2 oz. Simple Syrup
2 Mint Sprigs
Muddle syrup and mint together n teh bottom of an Old Fashioned glass. Add whiskey and ice. Stir and garnish with another sprig of mint. (See Whiskey Smash).
MIST
Any spirit served over crushed ice.
MOJITO
The drink is named after a spicy sauce ofthe same name used in the islands to marinate meat.
1 1/2 oz. White Rum
3/4 oz. Fresh Lime Juice
1 oz. Simple Syrup
2 Dashes Angostura Bitters
2 Sprigs of Mint (Use tender, young mint sprigs)
Muddle one mint sprig with the simple syrup and the lime juice in the bottom of a mixing glass. Add the rest of the ingredients and shake with ice. Strain over cracked ice in a highball glass, top with soda and garnish with a sprig of mint.
MONKEY GLAND
Harry’s Bar, Paris C. 1925
2 oz. Beefeater Gin
1 1/2 oz. Orange Juice
1 tsp. Grenadine
Splash of Ricard
Splash of Ricard in a mixing glass followed by all the rest of the ingredients. Shake with ice and Strain into a small cocktail glass. Garnish with an orange peel.
MOSCOW MULE
1 1/2 oz. Vodka
Ginger Beer
Combine vodka and ginger beer in an iced glass. Garnish with a lime wedge.
MOUNTAIN DEW SHOOTER
1/2 oz. Kamakaze Kiwi-Lime Liquor
fill 7Up
Chill both Liquor and 7Up. Pour 1/2 oz. Kiwi-lime into small shooter glass and top with 7UP.
Found on cocktail .com
MUD SLIDE
1 oz. Vodka
1 oz. Kahlua
1 oz. Baileys
1 oz. Cream
Shake and strain into an iced rocks glass or freeze in a red wine goblet.
NAVY GROGG
1 1/2 oz. Mount Gay Rum
1 1/2 oz. Orange Curacao
3/4 oz. Fresh Lime Juice
2 oz. Water
2 oz. Fresh Orange Juice
Dash of Angostura Bitters
Shake well with ice and strain into a chilled martini glass.
NEGRITA* (Shooter)
(Means pretty little dark one in Spanish)
1/2 oz. Pisco Brandy
1/2 oz. Coffee Liqueur
1/2 oz. Cold Expresso
Combine all ingredients in shot glass.
NEGRONI
1 oz. Campari
1 oz. Sweet Vermouth
1 oz. Gin
Combine all ingredients in an iced old fashioned glass and stir. Garnish with an orange peel.
VODKA NEGRONI (dry)
2 oz. Absolute Vodka
1/2 oz. Dry Vermouth
1/2 oz. Campari
Stir with ice and strain into a chilled martini glass. Garnish with an orange peel.
NORMANDY REMEMBERED*
1 oz. Light Rum
1 oz. B&B
3 oz. Peach Nectar
2 oz. Soda
Build all ingredients in an iced stem glass, top with sparkling water. Garnish with an orange slice.
NUTTY ANGEL
1 oz. Vodka
1 oz. Frangelico
1 oz. Baileys
1/2 oz Dark Creme de Cacao
Shake all ingredients with ice and Strain into a chilled martini glass. Dust with nutmeg.
NUTTY IRISHMAN
1 oz. Bailey's Irish cream
1 oz. Frangelico
Shake and strain over ice in a rocks glass.
OLD FASHIONED
2 oz. Bourbon
3 Dashes Angostura Bitters
1 Tsp. Bar Sugar
2 Orange Slices
2 Maraschino cherries
Water or Soda
Mull carefully in the bottom of an old fashioned glass the sugar, Angostura, one orange, one cherry, and a splash of soda. Remove the orange rind and add Bourbon, ice, and soda or water. Garnish with a fresh orange slice and a cherry.
5 cl .Absolut Citron (
The Juice of 1/2 a small Lemon
1/2 teaspoon Bar Sugar
2 Orange Slices
Seltzer
Place the sugar, lemon juice, one orange slice, and a splash of seltzer in an old-fashioned glass, muddle all the ingredients together. Remove the muddled orange peel and add the Absolut Citron and the ice cubes. Stir and garnish with an orange and a lemon peel.
NEW FASHION
2 oz. Absolut Citron
3/4 oz. Fresh Lemon Juice
1/4 oz.Italian Sweet Vermouth
1/4 oz. Simple Syrup
2 Orange Slices
Place the sugar, lemon juice, vermouth, and one orange slice in an old-fashioned glass, muddle all the ingredients together. Remove the muddled orange peel and add the Absolut Citron and the ice cubes. Stir and garnish with the other orange peel.
ORANGE BLOSSOM
1 1/2 oz. Gin
1 1/2 oz. Fresh Orange Juice
1/2 oz. Cointreau
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with an orange peel.
ORANGE HIGHBALL
1 oz. Absolut Citron
1 oz. Cusenier Orange
1 oz. Dubonnet
Build in a highball glass over ice and stir. Garnish with a lemon and an orange twist.
ORGASM
1/2 oz. Kahlua
1/2 oz. Amaretto
1/2 oz. Bailey's Irish Cream
1 oz. Milk
Shake with ice and strain over ice into a rocks glass.
PARADISE COCKTAIL
2 oz. Gin
3/4 oz. Apry
3/4 oz. Orange Juice
2 dashes of Orange Bitters
Shake with ice and strain into a chilled cocktail glass.
PARISIAN BLOND COCKTAIL
This is a vintage cocktail in the tradition of the classic Alexander, but in this case the liquor is rum and the cordial is Orange Curacao. The name remains a mystery to me.
1 oz. Orange Curacao
1 oz. Heavy Cream
Shake all ingredients with ice and strain into a chilled cocktail glass. A drop or two of vanilla extract on the cream is an interesting garnish.
Peach Brandy Julep*
1/2 oz. Peach Brandy ( use Apry)
2 oz. VS Cognac
2 wedges of sweet ripe peach
2 sprigs of mint
Strip the leaves from one sprig of mint and muddle them together with the the peach brandy and peach wedges. Add the cognac and shake. Strain into a highball glass filled with crushed ice, stir until the out side of the glass frosts adding more crushed if necessary. Garnish with the second sprig of mint.
Note: if you want, substitute bourbon in place of cognac or use both- half and half.
PEACH COBBLER*
1 oz. Peachtree Schnapps
1 oz. Vodka
4 oz. Orange Juice
Soda
Build in a highball glass with ice and top with soda. Garnish with a slice of peach if in season.
PEACH MELISSA*
11/2 oz. Gosling’s Rum
1/2 oz. Simple Syrup
1 oz. Fresh Orange Juice
1/4 oz. Fresh Lemon Juice
1 oz. Peach Puree
Shake and strain into a cocktail glass.
PEARL HARBOR
3/4 oz. Vodka
3/4 oz. Midori
5 oz. Pineapple Juice
Shake and strain into an ice filled highball glass. Garnish with a slice of pineapple and a cherry. NOTE: Try an alternate version of this drink. Blend the above ingredients plus a scoop of vanilla ice cream and serve as a frozen drink.
PEGU COCKTAIL From Pegu Club, Burma
3/4 oz. Curacao
2 wedges of lime
2 dashes Angostura Bitters
Muddle limes, Curacao, and bitters in the bottom of a mixing glass. Add gin and ice and shake. Strain into a chilled cocktail glass. Garnish with a lime peel.
PERFECT ROB ROY
Known as Affinity Cocktail in the ’20’2
2 1/2 oz. Scotch
1/2 oz. Italian Sweet Vermouth
1/2 oz. Italian Dry Vermouth
Dashes Angostura Bitters
Pour all ingredients over ice in a mixing glass and stir as you would a Martini. Strain into a chilled cocktail glass and garnish with a leon peel.
PICON COCKTAIL
1 1/2 oz. Amer Picon
1 1/2 oz. sweet vermouth
Shake well with ice and strain into a chilled cocktail/martini glass.
PICON PUNCH
2 oz. Amer Picon
3/4 oz. Fresh Squeezed Lemon Juice
1/2 oz. Grenadine
soda Water
Shake the first three ingredients well with ice and strain into a collins glass filled with crushed ice. top with soda or if you prefer a sweeter drink top with ginger ale. Garnish generously with fresh seasonla fruits.
PICON PUNCH 2
1 oz. Amer Picon
1/2 oz. Grenadine
1/2 oz. Brandy
Club Soda.
Shake the first three ingredients with ice and strain into an ice filled highball glass. Top with soda and garnish with a twist.
PIMMS CUP
1 1/2 oz. PIMMS #1
Club Soda or Sweet Soda
Combine ingredients in a highball glass and garnish with a spear of cucumber and slice of apple.
The English get extravagant with the garnish using many varieties of fruit and mint. Famous at Wimbledon time.
PIÑA COLADA
1 1/2 oz. Light Rum
1 oz. Myers rum
1 oz. of Coco Lopez
1 oz. of Cream
6 oz. Fresh Pineapple Juice
½ Cup Crushed Ice
Pour rum, coconut cream, cream, and pineapple juice in blender. Add ice. Blend for 15 seconds. Pour into a 12-oz. glass and garnish with a pineapple wedge and a maraschino cherry.
PINK GIN
2 oz. Gin
3 Dashes Angostura Bitters
Combine in an old fashioned glass. Garnish with a lemon peel. Note: Recipe originally called for Orange Bitters, which is difficult to find now, so use Angostura Bitters as a substitute.
PINK LADY
11/2 oz. Gin
1/4 oz. Grenadine
3/4 oz. Simple Syrup
1 oz. Heavy cream
Shake all ingredients with ice and strain into a small cocktail glass.
PINK SQUIRREL
3/4 oz. Creme de Noyaux
3/4 oz. White Creme de Cacao
11/2 oz. Heavy Cream
Shake all ingredients with ice and strain into a small cocktail glass.
Pirates Sour
2 oz. Beefeater Gin
1 ½ oz. Sour Mix
3 dashes Angostura Bitters
Float of Goldschlager
Shake the first three ingredients with ice, strain into a sour glass and float the Goldschlager.
PISCO SOUR
1 1/2 oz. Pisco
3/4 oz. Fresh Lemon
1 oz. Simple Syrup
Several drops of Angostura Bitters
One Small Egg White
Shake all ingredients with ice and strain into a small cocktail glass. Garnish with several drops of Angostura Bitters on top of the foam.
POUSSE CAFÉ
Pour carefully over the back of a spoon into a cordial glass the following ingredients in the order listed, layering one on top of the other:
Grenadine, Dark Cacao, Maraschino Liqueur, Green menthe, Blue Curacao, Triple Sec, Brandy
POINSETTIA
1/2 oz. Cointreau
2 oz. Cranberry Juice
4 oz. Champagne
Pour Cointreau and cranberry juice into a champagne flute and fill with champagne.
POWER SPICED TEA *
1 1/2 oz. Captain Morgan Spice Rum
1 1/2 oz. Simple Syrup
3/4 oz. Fresh Lemon Juice
3 oz. Iced Tea
Build this one in a highball glass with ice and garnish with fresh cut fruit of the season.
PRESBYTERIAN
1 1/2 oz. Bourbon
2 1/2 oz. Club Soda
2 1/2 oz. 7UP
Build in a highball glass. Garnish with a lemon peel.
PRESIDENT’S COFFEE
1 1/2 oz. Cherry Brandy
Coffee
Cream
make like an Irish Coffee.
Whip the cream with a couple drops of grenadine to turn it pink.
PRESTIGE COCKTAIL
1 ounce (30ml ) Bacardi 8 year old
1/4 ounce (10ml) Martini & Rossi dry vermouth
1/4 ounce (10ml) fresh lime juice
3/4 ounce (20ml) Falernum syrup
1 ounce (30ml) Pineapple juice
Shake with ice and strain into a chilled double cocktail glass. Decorate with a pineapple wedge and lime peel garnish.
PRINCE EDWARD
2 oz. Scotch
1/2 Lillet Blanc
1/2 oz. Drambuie
Orange slice
Combine all ingredients except orange slice and shake well with ice. Strain into chilled old-fashioned glass. Garnish with orange slice.
PURPLE HOOTER
1 1/2 oz. Vodka
1 oz. Chambord
1/2 oz. Lime juice
Shake all ingredients with ice and strain into 4 one ounce shot glasses, or serve up as a cocktail.
RAINBOW PUNCH* (bulk recipe for party)
32 oz. Orange Juice
32 oz. Pineapple juice
4 oz. Lime Juice
3 oz. Simple Syrup
8 dashes Angostura Bitters
2 oz. Grenadine
4 oz. Orange Curacao
4 oz. Light Rum
4 oz. Myers Rum
Top with half lemon lime soda and half club soda.
Garnish with fresh fruits and dust with nutmeg.
RAINBOW SOUR*
1 oz. Pineau Des Charentes
1 oz. Apry (Apricot by Marie Brizard)
3/4 oz. Fresh Lemon Juice
1/2 Simple Syrup
Shake all ingredients with ice and serve in a rocks glass. Garnish with cherry and an orange slice.
RAMOS FIZZ
Famous Eye-opener, one of the greats. The trade name is now the property of the Hotel Roosevelt.
1 1/2 oz. Gin
1/2 oz. Fresh Lemon Juice
1/2 oz. Fresh Lime Juice
1 1/4 oz. Simple Syrup
2 oz. milk
1 small egg white
2 drops of Orange Flower Water
Soda
Shake all ingredients with ice except the soda and strain into a highball glass without ice. Top with club soda. No garnish.
RED BEER
Add two ounces of tomato juice to a draft lager beer.
RED DEATH
3/4 oz. Vodka
3/4 oz. Southern Comfort
1/4 oz. Sloe Gin
1/4 oz. Triple Sec
1/4 oz. Roses Lime
1/4 oz. Grenadine
4 oz. Fresh Orange Juice
Shake and strain into an iced highball glass.
REDRUM HIGHBALL*
(For lack of a better name, we forgot to name this one.)
1 1/2 oz Bacardi Limon
1 1/2 oz. Raspberry Syrup
3 oz. Tonic Water
Build in a highball glass with ice and Garnish with fresh cut seasonal fruit.
RICARD TOMATE
2 oz. Ricard
1/4 oz. Grenadine
Fill with water and then add ice.
Sounds awful but it is surprisingly popular in France and surprisingly drinkable.
It is important with this drink that the ice be added last to prevent an unpleasant film or scaling effect on the surface of the drink.
RICKEY (See Gin Rickey)
RITZ COCKTAIL*
1 oz. Cognac
1/2 oz. Cointreau
1/4 oz. Maraschino Liqueur
1/4 oz. Fresh Lemon Juice
Champagne
Stir in a mixing glass all ingredients except the champagne. Strain into a martini glass and fill with champagne. Garnish with burnt orange peel.
This drink is my tribute to the Ritz Cocktails of Paris and Madrid.
ROB ROY
2 1/2 oz. Scotch
3/4 oz. Italian Sweet Vermouth
Dashes Angostura Bitters
Pour all ingredients over ice in a mixing glass and stir as you would a Martini. Strain into a chilled cocktail glassand garnish wih a lemon peel.
See also: Affinity
ROOTBEER FLOAT
1 1/2 oz. Kahlua
1 oz. Galliano
2 oz. Milk
Coke
Shake first three ingredients with ice and strain into an ice filled highball glass fill with coke and stir.
Rosarita*
3/4 oz. Triple sec
3/4 oz. Alize Red Passion
3/4 oz. Tequila
Prepare in a rocks glass 3/4 full of ice using the layering spoon on the rim of the glass. Pour slowly and carefully to prevent the layers from mixing. The ingredients are listed in the order they should be poured, the bottom layer listed first.
ROSE HIGHBALL*
4 cl. Absolute Vodka
1 cl. Campari
Tonic water
Build over ice in a highball glass. Garnish with a slices of lemon and lime.
ROYAL COCKTAIL
Adapted from Embassy CLub recipe, Hollywood 1930’s
1 1/2 oz. Gin
3/4 oz. Dry Vermouth
3/4 oz. Cherry Heering
Stir with ice and strain into a chilled martini glass. TGarnish with a lemon peel.
ROYAL FIZZ
1 1/2 oz. Gin
3/4 oz. Fresh Lemon Juice
1 1/2 oz. Simple syrup
1 Whole Egg (Small)
Club Soda or Seltzer
Shake all ingredients except the soda with ice. Shake long and hard to completely emulsify the egg. Strain into a fizz or highball glass without ice, and top with soda. NOTE: A fizz is a highball shape glass just a little shorter with a 6 -
ROYAL HAWAIIAN
(From the Moana Hotel, Honolulu)
1 1/2 oz. Gin
1/2 oz. Fresh Lemon Juice
1 oz. Pineapple Juice
1/4 oz. Orgeat Syrup
Shake all ingredients with ice and strain into a small cocktail glass, no garnish.
ROYAL RUSTY NAIL*
1 1/2 oz. Suntory Royal Whiskey
3/4 oz. Canton Ginger Liqueur
Pour both ingredients over ice in a rocks glass and stir.
RUMCACAO FLIP*
1 1/2 oz. Bacardi Rum
1/2 oz. White cacao
1 Small Egg
3 oz. Coca Cola
Shake the first three ingredients well and strain into a large cocktail glass. Top with cola and dust with nutmeg.
RUM FLIP
2 oz. Bacardi Anejo
1 oz. simple syrup or 1 tsp. sugar
1 Small Egg
Shake well with ice to emulsify the egg and strain into a small chilled cocktail glass. Dust with nutmeg.
RUM RUNNER
1 oz. Light Rum
1 oz. your favorite rum
2 oz. pineapple juice
1/2 oz. Fresh Lime juice
1 oz. Simple syrup
1 Small Egg White
Dash Peychauds Bitters
Dash Angostura bitters
Bruise a lime wedge in the bottom of the mixing glass, add the remaining ingredients and shake well with ice. Serve over ice in a tall or Collins glass. Garnish with tropical fruits.
RUSSIAN QUAALUDE
3/4 oz. Vodka
3/4 oz. Kahlua
3/4 oz. Amaretto
1 oz. Cream
Shake and strain into a rocks glass.
RUSSIAN COFFEE
4 cl. Absolute Vodka
2 cl. Simple syrup
Coffee
Lightly whipped unsweetened Cream
Build in a stem glass all ingredients in order ladling the Lightly whipped cream on top.
RUSTY NAIL
2 oz. Scotch
3/4 oz. Drambuie
Pour she scotch over ice and float the Drambuie on top, no garnish.
RYE CLUB COCKTAIL
1 1/2 oz. Old Portrero Rye
1 oz. Orange Curacao
Dash of Orange bitters (If you can’t find it substitute Angostura)
Shake all ingredients with ice and serve as a mist .
(A “mist” is served over shaved ice).
SALTY DOG
11/2 oz. Vodka
Fresh Grapefruit Juice
Mix both ingredients in as iced highball glass with salt on the rim.
SAN FRANCISCO HIGHBALL
1 1/2 oz. Absolute Vodka
3/4 oz. Banana Liqueur
5 oz. Fresh Orange Juice
Dash of Grenadine
Shake all ingredients with ice and strain over ice into a highball glass. Garnish with a slice of orange and a cherry.
SANGRIA (red)
One bottle Dry Spanish Red wine
3 oz. Orange Curacao
1 oz. Lemon Juice
3 oz. White grape juice
3 oz. Orange juice
2 oz. Sugar or Simple Syrup
Fresh fruit Garnish- Orange, Lemon & Lime wheels, Slices of Melon
Place three each of the orange, lemon and lime wheels in the bottom of a large glass pitcher and muddle them together with the lemon juice, orange juice and the simple syrup using a long wooden spoon. Add the rest of the ingredients and stir. Top with club soda and serve over ice in a large stem wine glass. Garnish with freshseasonal fruit. Serves six.
SANTA CLAUS METROPOLITAN by Cindy Renzi
2 oz. Bacardi Spice Rum
1 oz. Cranberry Juice
1/4 oz. Orange Curacao
1/4 oz. Pimento Liqueur
Shake all ingredients with ice and strain into a chilled martini glass. Garnish with an orange peel.
SATAN’S WHISKERS
Adapted from the Embassy CLub recipe, Hollywood circa 1930
1 oz.Gin
1/2 oz. Sweet Vermouth
1/2 oz. Dry Vermouth
1/2 oz. Grand Marnier
1 oz. Fresh Orange juice
Dash of Angostura or Orange Bitters
Shake all ingredients with ice and strain into a chilled martini glass. Garnish with an orange peel.
Note: A sinfully rich version of the Bronx Cocktail
SAZERAC
2 Dashes Peychauds Bitters
2 Dashes Angostura Bitters
1 oz. Rye Whiskey
1 oz. VS Cognac
Splash of Ricard or Herbsaint
1/2 oz. Simple Syrup
Take 2 rocks glasses, chill one while preparing the drink in the other. Splash the Ricard into the second glass and swirl it, then pour it out. Add the cognac, rye, syrup, and the two kinds of bitters. Stir with ice cubes to chill. Strain into the chilled rocks glass and garnish with a lemon peel.
ABSOLUT SCARLET PIMPERNEL
1 1/2 oz. Absolut Citron
1/2 oz. Cherry Herring
5 oz. Tonic Water
Build over ice in a highball glass. Garnish with a long thin strip of cucumber.
SCARLETT O’HARA
1 1/2 oz. Southern Comfort
1/4 oz. Fresh Lemon Juice
1/4 oz. Simple Syrup
1 1/2 oz. Cranberry Juice
Shake all ingredients with ice and strain into a small cocktail glass.
SCORPINO
Julia Robert’s favorite drink from Portugal
2 oz. Vodka
2 oz. cream
1oz. cointreau
1 big scoop of Italian lemon Ices
Blend all ingredients and serve.
SCORPION
1 oz. Rum
1 oz. brandy
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup
1 oz. Orange Juice
1/2 oz Orgeat
Pineapple & Cherry
Bruise the pineapple and the cherry in the bottom of a mixing glass, add the rest of the ingredients and shake well with ice. Strain into an ice filled bucket or double old-fashioned glass. Garnish with a pineapple and a cherry.
SCREAMING ORGASM
1/2 oz. Vodka
1/2 oz. Amaretto
1/2 oz. Kahlua
1/2 oz. Baileys Irish Cream
Shake all ingredients with ice and strain into a rock glass.
SCREWDRIVER
1 1/2 oz. Vodka
5 oz. orange juice
Build over ice in a highball glass. Garnish with a orange slice.
SEA BREEZE
11/2 oz. Vodka
3 oz. Grapefruit Juice
2 oz. Cranberry Juice
Pour vodka into an iced highball glass. Fill partially with Grapefruit juice and top with cranberry juice. Garnish with a lime wedge.
1776 PUNCH*
1 oz. white Rum
1 oz. Cherry Brandy
2 oz. Orange Juice
2 oz. Champagne
Stir the first 3 ingredients in a goblet with ice and top with champagne. Coat the rim of the glass with Blue Curacao and bar sugar.
SEX ON THE BEACH
1 1/2 oz. Vodka
1/2 oz. Peachtree Schnapps
1/4 oz. Chambord
2 oz. Cranberry
2 oz. Pineapple
Shake and strain into an iced highball glass.
SEX ON THE FARM
1/2 oz. Wild Turkey Honey Liqueur
1/2 oz. Peach Schnapps
1/2 Raspberry Liqueur
1 oz. Cranberry Juice
1 oz. Fresh Pineapple Juice
Shake well with ice and serve up or on the rocks.
SHERRY COBBLER*
2 oz. Cream Sherry (Harveys)
1/2 oz. Maraschino Liqueur
1/2 oz. Fresh Lemon Juice
4 oz. Orange Juice
Build over ice in a white wine glass. Top with a little soda water. Garnish with cherry, orange slice, and lemon wheel.
SHORE BREEZE*
1 1/2 oz. Gin
2 oz. Grapefruit Juice
4 oz. Tonic
Garnish with grapefruit section (try cranberry or grenadine float)
SIDECAR
1 oz. Brandy
1 oz. Cointreau
3/4 oz. Fresh Lemon Juice
Shake all ingredients with ice and strain into an iced old fashioned glass. Garnish with an orange peel. Note: If served “up” strain into a small cocktail glass with a sugared rim.
SKIP AND GO NAKED
(Sounds like an awful drink, I just couldn't resist the name.)
1/2 oz. gin
1/2 oz. Sweet and Sour
1 oz. Orange Juice
BeerShake first three ingredients with ice, pour into an iced filled Highball glass and top with beer.
SILK PANTY
1 oz. Vodka
1 oz. Peach Schnapps
Serve over ice in a rock glass. NOTE: To serve as a group shot increase each spirit by 1/2 ounce, shake with ice and strain into four one ounce shot glasses.
SIMPLE SYRUP
Simple syrup provides a drink with both volume and sweetness.
Fill a cork bottle half way up with superfine sugar, the other half with water. Shake vigorously until most of the sugar dissolves- about a minute. It will remain cloudy for five minutes; after it clears shake it again briefly and it is ready to use.
SILVER FIZZ
1 1/2 oz. gin
3/4 oz. Fresh Lemon Juice
1 1/2 oz. Simple syrup
1 Egg White (small)
Club Soda or Seltzer
Shake all ingredients with ice except the soda long and hard to completely emulsify the egg. Strain in to a fizz or highball glass with out ice, and top with soda.
SINGAPORE SLING
Raffles Hotel, Singapore C. 1935
11/2 oz. Gin
1/2 oz. Cherry Herring
1/4 oz. Cointreau
1/4 oz. Benedictine
2 oz. Pineapple Juice
Dash of Angostura Bitters
1/2 oz. Fresh Lime Juice
Shake all ingredients with ice and strain into a highball glass. Garnish with orange slice and cherry. Top with soda.
SINGAPORE SLING batch recipe for Singapore Sling
Use Half Gallon container.
4 oz. Cherry Heering
2 oz. Cointreau
2 oz. Benedictine
2 oz. Fresh Lime Juice
6-8 Dashes of Angostura Bitters
Mix these ingredients in the container. Use
SLIPPERY NIPPLE *
3/4 oz. Baileys
3/4 oz. Sambuca
3/4 oz. Brandy.
Layer in a cordial glass as listed.
SLOE GIN FIZZ
1 oz. Sloe Gin
1 1/2 oz. fresh lemon juice
1/2 oz. Simple Syrup
Sparkling water
Lemon slice
Combine gin, lemon juice and simple syrup and shake well with ice. Strain into a chilled highball glass over ice cubes. Fill with sparkling water, stir gently and garnish with lemon slice.
SLOE COMFORTABLE SCREW
2 oz. Sloe Gin
1 oz. Southern Comfort
4 oz. Fresh Orange Juice
Build in a highball glass. Garnish with an orange slice.
SMITH AND KEARNS
2 oz. Kahlua
3 oz. Milk or Half & Half
Club Soda
Build in an iced highball glass and top with soda. Note: For Colorado Bulldog, substitute coke for soda.
SNOWBALL HIGHBALL*
1 1/2 oz. White Rum
1/2 oz. Simple Syrup
1 Small Egg White
4 oz. Ginger Ale
Shake al ingredients except ginger ale and strain into an iced highball glass. Top with ginger ale.
Drinks with egg should be shaken linger and harder to emulsify the egg. Also, it will create a nice layer of foam on top.
SOURS
1 1/2 oz. Base Liquor
3/4 oz. Fresh Lemon Juice
1 oz. Simple Syrup
Shake all ingredients with ice and strain into an old fashioned glass. Garnish with a cherry and slice of orange. Note: Sours made with sweet liqueur use 1/2 oz. simple syrup.
SOUTH COAST COCKTAIL
From Recipes of American and other Iced Drinks by Charlie Paul, Farrow & Jackson Ltd. London, 1902
2 1/2 oz. full bodied Scotch
1/2 oz. Curacao
1/2 oz. Fresh Lemon Juice
1/4 oz. Simple Syrup
2 1/2 oz. soda water
Mix all ingredients in a mixing glass with ice. Stir gently and strain into two chilled martini glasses. Garnish with a flamed orange peel.
SOUTHSIDE
(House drink of the Famous 21 Club)
2 oz. Gin
3/4 oz Fresh Lime Juice
2 Lime Wedges
1 oz. Simple Syrup
2 Sprigs of Mint
Muddle one of the mint sprigs with the limes, lime juice, and simple syrup in the bottom of a bar glass. Add the gin and the simple syrup and shake well. Pour over crushed ice in a goblet and stir until the outside of the glass frosts. Top with a splash of soda and garnish with the sprig of mint.
SPRITZER
White wine with ice and club soda. Garnish with lemon peel.
STONE FENCE
2 oz. Makers Mask Bourbon
5 oz. Fresh Cider
3 Dashes Simple Syrup (optional)
Build in a tumbler with ice. Garnish with apple and marinated* cherry. NOTE: Try adding a dash of Pimento Liqueur
STONE SOUR
1 1/2 oz. Old Portrero Rye
3/4 oz. Fresh Lemon Juice or 1 1/2 oz. sour mix
1 oz. Simple Syrup (skip with sour mix)
1 oz. Orange juice
Shake all ingredients with ice and serve in an old fashioned glass(rocks glass) over ice . Garnish with an orange slice and a cherry
STORK CLUB COCKTAIL
1 1/2 oz. Gin
1/2 oz. Triple Sec
1/4 oz. Fresh Lime Juice
1 oz. Fresh Orange Juice
1 Dashes Angostura Bitters
Shake all ingredients and strain into a martini glass. Garnish with an orange peel.
STINGER
(Classic New York nightcap)
2 oz. cognac or brandy
3/4 oz. white Creme de Menthe
Shake both ingredients with ice and strain into an old fashioned glass.
Strawberries and Cream
2 oz. Caribbean Cream
2 oz. Angostura Strawberry Daiquiri Mix
4 oz. Milk or Half & Half
Blend all ingredients with ice. Serve in a Hurricane Glass.
STRAWBERRY COLLINS
1 1/2 oz. Absolute Vodka
1/2 oz. Fresh Lemon juice
1 oz. Strawberry syrup
4 oz. Soda Water
Shake all ingredients except the soda water with ice and strain into an ice-filled old-fashioned glass. Stir in the soda water. Serve with straws. Garnish with strawberries. Note: for a special drink, muddle a couple of strawberries before shaking.
STRAWBERRY DAIQUIRI
1 1/2 oz. Light Rum
1/4 oz. Maraschino Liqueur
2 oz. Simple Syrup
3/4 oz. Fresh Lime Juice
5 Strawberries
Blend with crushed ice and serve in a large goblet. Garnish with a strawberry.
Strawberry Feels*
3/4 oz. Strawberry Liqueur (prefer Marie Brizard)
3/4 oz. Alize Gold
3/4 oz. Gin
Prepare in a rocks glass 3/4 full of ice using the layering spoon on the rim of the glass. Pour slowly and carefully to prevent the layers from mixing. The ingredients are listed in the order they should be poured, the bottom layer listed first.
STRING OF PEARLS
(Joe’s Pub, NYC)
1 1/2 oz. Vodka
3/4 oz. White Creme de Cacao
3/4 oz. Half and half
Shake with ice and strain into a chilled cocktail glass. Garnish with a white chocolate kiss.
SUNFLOWER HIGHBALL
1 oz. Absolute Vodka
1 oz. Licor 43
5 oz. orange juice
Build over ice in a highball glass. Garnish with a dusting of nutmeg.
SUNSET BREEZE*
1/2 oz. Absolut
1/2 oz. Absolut Citron
2 oz. Tropico
1/2 oz. fresh Lime juice
1/2 oz. Cherry Heering
1/2 oz. simple syrup
Shake with ice and strain into a martini glass. Garnish with an orange peel.
For a FROZEN DRINK: Use
SUNSHINE COCKTAIL*
1 1/2 oz. Gin
3/4 oz. Fresh Orange Juice
3/4 oz. Pineapple Juice
3/4 oz. Fresh Grapefruit Juice
Splash of Cranberry Juice
Shake first four ingredients with ice and strain into a chilled martini glass. Top with splash of cranberry. Garnish with an orange peel.
TEA PUNCH*
1/2 pint Brandy
1/2 pint Rum
4 oz. Light brown sugar syrup
1 quart green tea
Try hot in the new Irish coffee glass from Minners and a dusting of nutmeg, or try cold over ice in a highball glass with fruit garnish. Serves 4 people.
TEQUILA SUNRISE
1 1/2 oz. White Tequila
Orange Juice
Grenadine
Ice a highball glass. Fill with tequila and fresh orange juice and top off with a float of Grenadine.
TEXAS TEA
1/2 oz. Tequila
1/4 oz. Vodka
1/4 White Rum
1/2 oz. triple sec
1 oz. Fresh Lemon juice
2 oz. Coca Cola
Build in a highball glass over ice and garnish with a lemon wedge. Note: For a sweeter drink add 1/2 oz. simple syrup.
For a Dirty Texas Tea substitute orange juice for lemon juice.
TIA’s MARTINI* (See Martini’s)
TOM COLLINS
1 1/2 oz. Gin
3/4 oz. Fresh Lemon Juice
1 oz. Simple Syrup
4 oz. Club Soda
Shake the first three ingredients with ice and strain into a collins glass. Garnish with a flag.
TOOTSIE ROLL
1 1/2 oz. Kahlua
5 oz. Orange Juice
Build in a highball glass. No Garnish.
TM COCKTAIL
1 3/4 oz. Tia Maria
1/2 oz. White Menthe
1 Tbsp. Coco Lopez
1 oz. Half & Half
Shake all ingredients with ice and strain into a chilled cocktail glass.
TRINIDAD*
1 1/2 oz. Bacardi Rum
4 Dashes of Angostura Bitters
5 oz. Coca Cola
Lime Wedge
Build in a highball glass over ice and garnish with a lime wedge.
TROPICAL
(Alternative to a Daiquiri from The Ritz in Paris)
2 oz. White Rum
1/2 oz. Orange Curacao
1/4 oz. Fresh Lime Juice
Shake all ingredients with ice and strain into a chilled martini glass.
TUXEDO
(Unusual martini variation from The Ritz in Paris.)
2 oz. Gin
1 oz. Dry Vermouth
2 Dashes Maraschino Liqueur
2 Dashes Anisette
Stir with ice and strain into a chilled martini glass.
TWENTIETH CENTURY
1 1/2 oz. Gin
1/2 oz. White Cacao
1/2 oz. Blonde Lillet
1/4 oz. Fresh Lemon Juice
Shake ingredients with ice and strain into a chilled martini glass.
209 EAST COCKTAIL*
2 oz. Sauza Hornitos
1 oz. Cointreau
1/2 oz. Strawberry Liqueur
1 oz. Fresh Lime Juice
Shake all ingredients with ice and strain into a chilled cocktail glass.
VALENCIA
A Gin Martini using Dry Sherry (
VALENCIA 2
At the Roosevelt hotel in Hollywood in the thirties, there was this verson of the Valencia that sounds wonderful:
1/2 oz. Apricot Brandy
1 oz. Fresh Orange Juice
2 Dashes of Orange Bitters
Champagne
Shake first three ingredients with ice and strain intoa chilled Champagne flute. Top with Champagne. Garnish with an orange peel.
And still a Third wonderful version:
VALENCIA 3
1 1/2 oz. Apricot Brandy
1 1/2 oz. Fresh Orange Juice
4 Dashes of Orange Bitters
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with an orange peel.
VELVET HAMMER
3/4 oz. Triple Sec
3/4 oz. White Cocoa
2 oz. Cream
Shake well with ice and strain into a chilled cocktail/martini glass. Dust with nutmeg.
VENDOME
House drink of the Vendome Club, Hollywood circa 1930
1 oz. Red Dubonnet
1 oz. Gin
1 oz. Dry Vermouth
Stir with ice and strain into a chilled cocktail glass.
Garnish with a lemon peel.
VESPER
The original James Bond Martini.
3 Parts Vodka
1 Part Gin
1/4 oz. Lillet Blond
Shake with ice and strain into a martini glass.
Garnish with an orange peel.
VINCENT VEGA
1 1/2 oz. Absolut Citron
5 oz. Apple juice
Build over ice in a Goblet glass. Garnish with a slice of green apple.
VODKA COOLER*
1 1/2 oz. Vodka
1/2 oz. Cointreau
3/4 oz. Fresh Lemon Juice
3/4 oz. Simple Syrup
3 oz. Blueberry Purée
Shake all ingredients with ice and strain into a large goblet with crushed ice. Garnish with fresh fruit.
VODKA GIMLET
2 1/2 oz. Absolute Citron
1/4 oz. Roses Lime Juice
Shake both ingredients with ice and strain into a chilled martini glass. Garnish with a lime peel.
VODKA HIGHBALL
1 1/2 oz. Absolute Vodka
1/2 oz.. Fresh Lime Juice
2 dashes of Angostura Bitters
5 oz. Ginger Ale
Build over ice in a highball glass and stir. Garnish with a long thin slice of cucumber with the skin.
VODKA SOUR
4 cl. Absolute Vodka
3 cl. Simple syrup
2 cl. Fresh Lemon Juice
Shake all ingredients with ice and strain into an old-fashioned glass or a special sour glass. Garnish with a flag. (orange and a cherry) -Specialty drink.
VODKA STINGER
1 1/2 oz. Vodka
3/4 oz. White Menthe
Shake well and strain into an ice filled rock glass.
1 oz. Brandy
1 oz. Light Rum
3/4 oz. Lemon Juice
1 oz. simple syrup
1 oz. Orange Juice
1 oz. Pineapple juice
1/4 oz. grenadine
Float ½ oz. 151
Pineapple Slice and Cherry
Bruise the pineapple and the cherry in the bottom of a mixing glass, add the remaining ingredients except the float and shake well with ice. Strain into an exotic/frozen/collins glass, float the 151 and garnish with tropical fruits.
WALDORF
2 oz. Bourbon
3/4 oz. Sweet Vermouth
1/4 oz. Ricard
2 Dashes Angostura Bitters
Pour the Ricard into the mixing glass and swirl to coat the glass. Pour out the excess Ricard then make a Manhattan. Strain into a chilled martini glass.
Watermelon Martini
From Grace’s Restaurant, NYC
2 1/2 oz. Ketel One Citreon
1 oz. Fresh Watermelon Juice
Served Chilled Straight Up
WHISKEY FIZZ*
1 1/2 oz. American Blended Whiskey
3/4 oz. Fresh Lime Juice
1 oz. Simple Syrup
3 oz. Lemon Lime Soda
Shake the first three ingredients and strain into a highball glass filled with ice. Fill with lemon and lime soda. Garnish with fresh cut seasonal fruit.
WHISKEY MILK PUNCH
11/2 oz. CC 10 year. Reserve
5 oz. Dairy Fresh milk
1 Tsp. Sugar (use light brown for extra flavor)
Shake all ingredients with ice and strain into a highball glass. Dust with nutmeg.
WHISKEY PLUSH*
1 oz. Irish Whiskey
1 oz. Irish Cream
1/2 oz. Simple Syrup
4 oz. Milk or Cream
4 dashes of Angostura Bitters
Shake well with ice and strain into a chilled wine glass. Garnish with grated nutmeg.
WHISKEY SMASH*
2 oz. American whiskey, bourbon, or rye
4 mint leaves and one sprig of mint
Half a lemon quartered
3/4 oz. Simple syrup
Muddle all ingredients except whiskey in a bar glass. Add whiskey and shake with ice. Strain into an ice filled rocks glass and garnish with a sprig of mint.
WHITE LADY
1 1/2 oz. Gin
1 oz. Fresh Lemon Juice
1 oz. Cointreau
Shake all ingredients with ice and strain into a cocktail glass.
WHITE LION
3/4 oz. Fresh Lime Juice
1/2 oz. simple Syrup
1/4 oz. Raspberry Syrup
1/2 oz. Curacao
2 oz. Medium Rum
Shake all ingredients with ice and strain into white wine glass filled with crushed ice. Garnish with berries and a lime wedge. Note: When berries are in season and inexpensive, muddle fresh berries instead of raspberry syrup.
WHITE RUSSIAN
1 oz. Vodka
1 oz. Kahlua
1 oz. Heavy Cream
Combine in a mixing glass and shake. Serve in iced rocks glass.
WHITE SPIDER
1 1/2 oz. Vodka
3/4 oz. White Menthe
Shake well and strain into an ice filled rock glass.
WHITE TIGER’S MILK
Adapted From recipe in How to Mix Drinks by Jerry Thomas, 1862 Dick & Fitzgerald.
2 oz. Apry Liqueur (Marie Brizzard
1/2 tsp. Angostura Bitters
2 oz. Simple Syrup
1 egg White beaten stiff
1 quart Whole Milk
Combine all ingredients in a pitcher and whisk to blend. Chill and serve dusted with nutmeg.
WHIZ BANG
This recipe is so evocative of the jazz age, speak easys and flappers, I could not resist listing it here.
2 oz. Scotch
1/2 oz. Dry Vermouth
2 Dashes Grenadine
2 Dashes Pernod
2 Dashes Orange Bitters
Shake ingredients with ice and strain into a chilled martini glass.
WINSTON MARTINI
(By Marie Maher)
1 oz. Captain Morgan Spiced Rum
1 oz. Beefeater Gin
1 Dash Frangelico (In & out in iced mixing glass)
1 Dash Roses Lime Juice (As little as possible)
Stir Together in a mixing glass and strain into a martini glass. Garnish with a lemon twist.
WOO WOO SHOOTER
2 oz. Absolut Vodka
1 oz. Archers Peach Schnapps
1 oz. Cranberry juice
1 oz. Pineapple juice
Shake to chill and strain 4 shot glasses.
YELLOW BIRD
2 oz. Rum
1/2 oz. triple sec
1/2 oz. Galliano
3/4 oz. Fresh Lime juice
Shake all ingredients with ice and strain into a chilled cocktail/martini glass. Garnish with a lime peel.
YELLOW PARROT COCKTAIL
1/2 oz. Absente
1/2 oz. Yellow Chartreuse
1 oz. Apricot brandy
1/2 oz fresh Lemon juice
1 oz. Pineapple Juice
Shake well with ice and strain into a chilled martini glass.
ZIP DRIVE
From Marie Maher at Beacon Restaurant
3/4 oz. Goslings Dark Rum
3/4 oz. Ebony Cognac (de Fussigny)
1/4 oz. Cointreau
3/4 oz. Fresh Lemon Juice
3/4 oz. Simple Syrup
Shake well with ice and strain into a chilled martini glass.
Zombie
by Don the Beachcomber
1/2 oz. fresh lime juice
1/2 oz. fresh lemon juice
1 1/2 oz. fresh orange juice
1 1/2 oz. fresh passion fruit puree
1/4 oz. grenadine
1 oz. curaçao or apricot brandy
1 oz. dark rum
1 oz. light rum
garnish with mint and seasonal fruit
Add all ingredients into a mixing glass and shake. Strain into a large glass and add mint and seasonal fruit. (Optional float of 151 rum.)
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