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1 | # | COCKTAIL [/r/cocktails/ post] | RECIPE 1 | RECIPE 2 | RECIPE 3 | RECIPE 4 | RECIPE 5 | RECIPE 6 | RECIPE 7 | RECIPE 8 | RECIPE 9 | RECIPE 10 | RECIPE 11 |
2 | 123 | Hanky Panky | Savoy Cocktail Book: * 2 dashes Fernet Branca * 1/2 (1oz) Italian vermouth * 1/2 (1oz) dry gin Shake well and strain into cocktail glass. Squeeze orange peel on top. | Vintage Spirits and Forgotten Cocktails: * 1.5 oz gin * 1.5 oz sweet vermouth * 2 dashes Fernet Branca Stir well with ice in a mixing glass. Strain into a chilled cocktail glass. Twist a small swathe of orange peel over the surface of the drink. | PDT Cocktail Book: * 2 oz Beefeater gin * 1.5 oz Carpano Antica sweet vermouth * 0.25 oz Fernet Branca Stir with ice and strain into a chilled coupe. Garnish with an orange twist. | Bartender's Choice: * 2 oz gin * 1 oz sweet vermouth * 0.25 oz Fernet Branca Add all ingredients to chilled Boston glass, add cracked ice and stir for approximately 25-30 seconds, strain into chilled glass [an orange twist is pictured, but not mentioned] | Death & Co. * 2 oz Fords gin * 0.5 oz Contratto Americano rosso vermouth * 0.5 oz Carpano Antica * 0.25 oz Fernet-Branca * Garnish: lemon twist Stir all the ingredients over ice, then strain into a Nick & Nora glass. Garnish with the lemon twist. | Liquid Intelligence: * 1.5 oz [45ml] sweet vermouth * 1.5 oz [45ml] gin * 1 barspoon [4ml] Fernet Branca Stir and serve in a coupe glass with an orange twist. | Amaro: * 1.5 oz gin * 1.5 oz sweet vermouth * 2 dashes Fernet-Branca * Garnish: orange zest Combine the gin, sweet vermouth and Fernet-Branca in a mixing glass filled with ice. Stir until chilled and strain into a chilled coupe or cocktail glass. Garnish with the orange zest. | Bourbon and Branch (/u/AlmightyJ): * 1.5 oz Plymouth gin * 0.75 oz Carpano Antica * 2 dashes or barspoon Fernet Branca Stir on ice, strain, garnish with an orange twist | |||
3 | 122 | Vieux Ananas | Imbibe Magazine: * 1 oz rye Whiskey * 1 oz Plantation pineapple rum * 1 oz sweet vermouth * 0.5 oz Benedictine * 1 dash Angostura bitters ---stir with ice and strain into Old Fashioned glass with 1 large ice cube--- ***orange twist*** | ||||||||||
4 | 121 | Little Miss Annabelle | Death & Co.: • 2 oz. Pierre Ferrand Ambre Cognac • 0.25 oz. Mathilde Poire Pear Liqueur • 0.25 oz. Benedictine • 0.75 oz. Lemon Juice • 0.25 oz. Simple Cane Sugar Syrup • 1 Dash Peychaud’s Bitters ---shake with ice and strain--- | ||||||||||
5 | 120 | Saturn | Beachbum Berry Remixed: • 0.5 oz. Lemon Juice • 0.5 oz. Passion Fruit Syrup • 0.25 oz. Falernum • 0.25 oz. Orgeat • 1.25 oz. Gin • 8 oz. crushed ice ---put in blender and blend until smooth. serve in pilsner glass--- | ||||||||||
6 | 119 | Golden Beautiful [/u/daley42] | Death & Co.: • 2 oz. Siete Leguas reposado tequila • 0.75 oz. Lime Juice • 0.5 oz. Vanilla Syrup • 0.25 oz. Passion Fruit Syrup • 0.25 oz. Campari • 0.5 oz. Soda Water Short shake all the ingredients (except the club Soda) with 3 ice cubes, then strain into a snifter over 1 large ice cube. Top with the club Soda. Garnish with a fine grating of Lime zest over the top. | ||||||||||
7 | 118b | Pineapple Express | New York Times: • 1.5 oz. Plantation "StigGin's Fancy" Pineapple Rum • 0.75 oz. 100 proof Rhum Agricole (preferably Neisson) • 0.75 oz. Lime Juice • 0.5 oz. Simple Syrup ---shake with ice, strain into coupe glass--- ***squeeze grapeFruit twist over drink and discard*** | ||||||||||
8 | 118a | Pineapple Daiquiri | hebug: • 2 oz. Plantation "StigGin's Fancy" Pineapple Rum • 1 oz. Lime Juice • 0.75 oz. Cane Sugar Syrup ---shake with ice, strain--- ***Lime wheel*** | ||||||||||
9 | 117 | Water Lily | PDT: • 0.75 oz. Plymouth Gin • 0.75 oz. Rothman & Winter Creme de Violette • 0.75 oz. Cointreau • 0.75 oz. Lemon Juice ---shake with ice and strain into a chilled coupe--- ***orange twist*** | Bartender's Choice App: • 0.75 oz. Gin • 0.75 oz. Creme de Violette/Yvette • 0.75 oz. Cointreau • 0.75 oz. Lemon Juice Add all ingredients to shaker, fill completely with ice and shake vigorously. Strain into glass. | |||||||||
10 | 116 | Kingston Negroni | Death & Co.: * 1 oz. Smith & Cross Rum * 1 oz. Campari * 1 oz. Carpano Antica Sweet Vermouth Stir all the ingredients over ice, then strain into a double rocks glass. Garnish with the orange twist. | ||||||||||
11 | 115 | Sweet and Vicious | Death & Co.: * 2 Fuji apple slices * 2 oz. Old Overholt Rye Whiskey * 0.5 oz. Dolin Dry Vermouth * 0.5 oz. Amaro Nonino * 1 tsp Maple Syrup Gently muddle the apple, add remaining ingredients, stir, strain. Garnish with an apple fan. | ||||||||||
12 | 114 | Conference | Death & Co.: * 0.5 oz. Rittenhouse Rye * 0.5 oz. Buffalo Trace Bourbon * 0.5 oz. Calvados * 0.5 oz. Hine H Cognac * 1 tsp rich Demerara Syrup * 2 dashes Angostura Bitters * 1 dash Bittermens Xocolatl Mole Bitters Briefly stir all the ingredients over ice, strain over a fresh large cube. Garnish with Lemon and orange twist. | ||||||||||
13 | 113 | Muddled Mission | Death & Co.: * 1 strawberry * 1.5 oz. Anchor Junipero Gin * 1 oz. St. Germain * 0.75 oz. Lemon Juice * 0.25 oz. Yellow Chartreuse In a shaker, gently muddle the strawberry. Add the remaining ingredients and shake with ice. Strain into a coupe. Garnish with a strawberry. | ||||||||||
14 | 112 | Old Ironsides | Death & Co.: * 1.5 oz. Scarlet Ibis Rum * 0.5 oz. Cruzan Black Strap Rum * 1 oz. Dolin Rouge Vermouth * 1 tsp Lazzaroni amaretto * 1 dash Fee Brothers Whiskeybarrel-aged Bitters Stir all the ingredients over ice, then strain into a coupe. No garnish. | ||||||||||
15 | 111 | Rickey [/u/GWCad] | Col. Rickey Cocktail Napkin • Long glass – Ice • Whiskeyor Gin – • Lime Juice • Carbonated Water Don’t Drink too Many | Savoy: • 1 lump of ice • Juice of 1/2 Lime or Lemon Use a medium size glass. Then add 1 glass of any Spirit or Liqueur fancied, Whisky, Gin, Rum, Bourbon, Calvados, Caperitif, etc. Fill with Carbonated Water and leave rind of Lime or Lemon in glass. | Bartender's Manual: • Juice of 1 good sized Lime • 1 wine glass of Tom or Holland Gin • Club Soda In a medium size fizz glass add 1 or 2 pieces of ice, squeeze Lime and combine with Gin. Fill glass with club Soda, carbonic, or seltzer, and serve with a spoon. | ||||||||
16 | 110 | Chrysanthemum | Savoy: • 3 dashes Absinthe • 1/3 Benedictine • 2/3 French Vermouth shake [stir] with ice and strain ***sqeezed orange peel*** | PDT Cocktail Book: • 2 oz. Dolin Dry Vermouth • 0.75 oz. Benedictine • 0.25 oz. Vieux Pontarlier Absinthe • 1 Dash House Orange Bitters stir with ice and strain ***orange twist*** | |||||||||
17 | 109 | Bijou | Savoy: • 1/3 Plymouth Gin • 1/3 Green Chartreuse • 1/3 Gancia Italian Vermouth • 1 Dash Orange Bitters stirr with ice and strain ***sqeezed Lemon peel*** | Bartender’s Manual: • 1 oz. Green Chartreuse • 1 oz. Sweet Vermouth • 1 oz. Plymouth Gin • 1 Dash Orange Bitters stirr with ice and strain ***cherry or olive and sqeezed Lemon peel*** | PDT Cocktail Book: • 1 oz. Tanqueray Gin • 1 oz. Dolin Sweet Vermouth • 1 oz. Green Chartreuse • 1 Dash House Orange Bitters stirr with ice and strain ***cherry and Lemon twist*** | Bartender’s Choice App: • 1.5 oz. Gin • 0.75 oz. Sweet Vermouth • 0.75 oz. Green Chartreuse • 2 Dashes Orange Bitters stirr with ice and strain | Bourbon and Branch (/u/AlmightyJ): • 1.5 oz. Plymouth Gin • 0.75 oz. Carpano Antica Sweet Vermouth • 0.5 oz. Green Chartreuse • 1 Dash Angostura Bitters stirr with ice and strain sqeeze Lemon peel over top then discard | ||||||
18 | 108 | Paper Plane [/u/extramice] | Bartender’s Choice App • 20mL Bourbon • 20mL Amaro Nonino Quintessentia • 20mL Aperol • 20mL Lemon Juice shake on ice and double strain | Paper Airplane Variation • 0.75oz. Bourbon • 0.75oz. Amaro Nonino Quintessentia • 0.75oz. Campari • 0.75oz. Lemon Juice shake on ice and double strain | Paradise Theatre Variation • 1oz. Bourbon • 1oz. Aperol • 0.75oz. Lemon Juice • 0.5oz. Amaro CioCiaro • 2 Dashes Miracle Mile Forbidden Bitters shake on ice and double strain | ||||||||
19 | 107 | Latin Quarter | Death & Co.: • 2 oz. Zacapa 23-year Rum • 1 sp. Cane Sugar Syrup [rich] • 3 Dashes house Peychaud’s Bitters [2:1 Peychaud’s and Bitter Truth Creole Bitters] • 1 Dash Angostura Bitters • 1 Dash Bittermen’s Xocolatl Mole Bitters • 1 Dash Absinthe • 1 Lemon Twist rinse glass with absinthe stirr remaining ingredients over ice and strain sqeeze Lemon twist over drink and discard | ||||||||||
20 | 106 | Cocktail a la Lousiane | PDT: • 2 oz. Wild Turkey Rye • 0.75 oz. Dolin Rouge Sweet Vermouth • 0.75 oz. Benedictine • 3 Dashes St. George Absinthe • 3 Dashes Peychaud’s Bitters stir with ice and strain into a chilled coupe ***three brandied cherries on a pick** | Bartender’s Choice app: • 1 oz. Rye • 1 oz. Cognac • 0.5 oz. Benedictine • 2 Dashes Peychaud’s • 1 Dash Absinthe stir on ice and strain-- | The Pacific Northwest’s Gentleman’s Companion: • 3/4 Part Rye • 3/4 Part Sweet Vermouth • 3/4 Part Benedictine • 1/4 Part Absinthe • 3 Dashes Peychaud’s Bitters stir on ice and strain ***cherry** | Liquid Intelligence: • 2 oz. Rye (50% abv) • 0.5 oz. Benedictine • 0.5 oz. Sweet Vermouth • 3 Dashes Peychaud’s Bitters • 3 Dashes Angostura Bitters • 3 Dashes Absinthe stir on ice and strain ***cherry** | |||||||
21 | 105 | Old Pal | Savoy: • 1/3 Canadian Club Whisky • 1/3 French Vermouth • 1/3 Campari shake on ice and strain | PDT: • 2 oz. Old Overholt Rye Whiskey • 0.75 oz. Dolin Dry Vermouth • 0.75 oz. Campari shake on ice and strain | Bartender’s Choice: • 1.5 oz. Rye • 0.75 oz. Dry Vermouth • 0.75 oz. Campari stir on ice and strain | Death & Co.: • 1.5 oz. Rittenhouse 100 Rye • 0.75 oz. Campari • 0.75 oz. Dolin Dry Vermouth • Garnish: 1 Lemon twist stir on ice and strain into Nick & Nora glass ***Lemon twist*** | |||||||
22 | 104b | Vintage Negroni | NCotW: • 1 oz. Gin • 1 oz. Sweet Vermouth • 1 oz. Campari stir on ice •••orange twist•• | ||||||||||
23 | 104a | Vintage Manhattan | The Cocktail Lab: Sweet Manhattan • 40 ml Bourbon • 20 ml Sweet Vermouth • 2.5 ml Maraschino • 3 Dashes Angostura Bitters stir and then strain into a small, chilled coupette •••marasca cherry••• | Single Serving: • 50 ml Vintage Manhattan Mix • 2.5 ml Maraschino stir and strain into small, chilled coupette •••marasca cherry••• Vintage Manhattan Mix • 450 ml Rye Whiskey • 225 ml Sweet Vermouth • 200 ul Angostura Bitter | NCotW: • 2.5 oz. Rittenhouse Rye Whiskey • 1 oz. Dolin Rouge Sweet Vermouth • 2 Dashes Angostura Bitters stir on ice, strain •••garnish with a cherr••• | ||||||||
24 | 103 | Hot Toddy | How to Mix Drinks: • 1 tsp. Sugar • 1 oz. Water • 2 oz. Whiskey stir on ice | Hot WhiskeySling • 1 Wine-Glass Whiskey • Water fill tumbler one-third full with boiling Water, add Whiskey ***grated nutmeg*** | Savoy: • 1 Glass Spirit • 1 Lump Sugar dissolve Sugar in Water add spirit and stir | The Fine Art of Mixing Drinks: • 1 oz. Sugar Syrup • 3 oz. sSelected Liquor • 2 or 3 Cloves • 1 Dash Ground Cinnamon combine in goblet or highball galss fill with Water ***grated nutmeg*** | The Craft of the Cocktail: • 0.5 oz. Brandy, Rum, or Both • 1 tsp. Honey • 0.5 oz. Lemon Juice combine in a mug and fill with hot Water or tea | The Joy of Mixology: • 3 Whole Cloves • 1 Cinnamon Stick • 1 tsp. Honey • 4-5 oz. Boiling Water • 2 oz. Bourbon, Scotch, Rye, Brandy, or Dark Rum place cloves, cinnamon stick, and honey into warm Irish coffee glass add the boiling Water and sttir briefly allow the mixture to stand for 3 to 4 minutes add the liquor, stir briefly ***grated nutmeg or other spice and Lemon slice** | Imbibe!: • 1 tsp. Sugar • 3-4 oz. Water • 2 oz. Spirits stir with a spoon | 12 Bottle Bar: • 2 oz. Rye Whiskey • 1 Cube Sugar • 4 oz. Boiling Water • 1 Lemon Twist combine the Rye and Sugar in a heatproof mug squeeze the Lemon twist over surface and drop it in top with the boiling Water and stir ***grated nutmeg*** | |||
25 | 102 | Admiral Russell's Punch | Vox StellaRum: • 6 Butts Water • 1/2 Hogshead Malaga Wine • 200 Gal. Brandy • 600 Waterweight Sugar • 12,000 Lemons • Nutmegs and Sugar in Proportion | Edinburgh Advertiser: • 4 Hogsheads Brandy • 8 Hogsheads Water • 25,000 Lemons • 20 Gal. Lime Juice • 1,300 Weight Lisbon Sugar • 5 lb. Grated Nutmeg • 300 Toasted Biscuts • 1 Pipe Malaga | Punch: • 2.5 cups Sugar • 1 cup Water • 18 oz. Lemon Juice • 4 oz. Lime Juice • 1,500 mL Brandy • 18 oz. Montilla Sherry • 1.5 qt. Water dissolve Sugar in Water add remaining ingredients and stir •••grated nutmeg and boy in small boat••• | hebug: • 1.25 oz. Brandy • 0.5 oz. Amontillado Sherry • 0.5 oz. Lemon Juice • 1 Barspoon Lime Juice • 0.5 oz. Demerara Syrup (2:1) • 1 oz. Water mix all ingredients and add ice •••Lemon slice and fresh grated nutmeg••• | |||||||
26 | 101 | Rob Roy | Savoy: • 1 Dash Angostura Bitters • 1/2 Italian Vermouth • 1/2 Scotch Whisk | The Fine Art of Mixing Drinks: • 2 Parts Scotch • 1 Part Vermouth • 1 Dash Angostura Note: If orange Bitters are used instead of Angostura, this drink is sometimes called the Highland, or the Highland Fling, or the Express. | The Joy of Mixology: • 2 oz. Scotch • 1 oz. Sweet Vermouth • Peychaud’s Bitters to taste (optional) stir and strain into a chilled cocktail glass ***maraschino cherry or Lemon twist** | The Banquet Book: • 1.5 oz. Scotch Whiskey • 1.5 oz. Italian Vermouth • 2 Dashes Bitters ***Lemon or orange peel*** | Vintage Spirits and Forgotten Cocktails: • 2.5 oz. Scotch • 1 oz. Sweet Vermouth • 2 Dashes Angostura Bitters stir and strain into cocktail glass ***cherry*** | The Cocktail Book: A Sideboard Manual for Gentlemen: • 2.5 oz. Famous Grouse Blended Scotch Whisky • 0.75 Dolin Sweet Vermouth • 2 Dashes Angostura Orange Bitters stir with ice and strain into chilled coupe ***Lemon twist*** | Death & Co.: • 2 oz. Compass Box Asyla Scotch • 0.75 oz. Carpano Antica Formula Vermouth • 2 Dashes Angostura Bitters stir with ice and strain into coupe ***2 brandied cherries** | ||||
27 | 100 | Black Manhattan | Bourbon and Branch: • 2 oz. Buffalo Trace Bourbon • 0.75 oz. Averna [most recipes 1 oz.] • 2 Dashes WhiskeyBarrel Bitters stir on ice and strain ***brandied cherry*** | ||||||||||
28 | 99 | Brooklyn [/u/bitcheslovebanjos] | Jack's Manual: • 1/2 Rye Whiskey • 1/2 Ballor Vermouth • 1 Dash Amer Picon • 1 Dash Maraschino stir on ice and strain | Savoy: • 2/3 Canadian Club Whiskey • 1/3 French Vermouth • 1 Dash Maraschino Liqueur • 1 Dash Amer Picon stir on ice and strain | The Fine Art of Mixing Drinks: • 3 Parts Whisky • 1 Part French Vermouth • 1 Dash Maraschino Liqueur • 1 Dash Amer Picon stir on ice and strain | Vintage Spirits and Forgotten Cocktails: • 2 oz. Rye Whisky • 3/4 oz. Dry Vermouth • 2 Tsp. Maraschino Liqueur • 2 Tsp. Torani Amer stir on ice and strain ***cocktail cherry*** | PDT: • 2 oz. Rittenhouse Rye Whisky • 3/4 oz. Dolin Dry Vermouth • 0.25 oz. Luxardo Maraschino Liqueur • 0.25 oz. Amer Picon stir on ice and strain | hebug: • 2 oz. Rye Whisky • 1 oz. Dolin Dry Vermouth • 0.25 oz. Luxardo Maraschino Liqueur • 0.25 oz. Bigallet China China Amer • 1 Drop Angostura Bitters stir on ice and strain | |||||
29 | 98 | Harvard | Modern American Drinks: • 1 Dash Gum Syrup • 3 Dashes Angostura Bitters • 1/2 Jigger Italian Vermouth • 1/2 Jigger Brandy stir on ice and strain | Savoy: • 2 Dashes Angostura Bitters • 1 Dash Syrup • 1/2 Brandy • 1/2 Italian Vermouth shake on ice and strain | Bartender's Choice App: • 2 oz. Cognac • 1 oz. Sweet Vermouth • 2 Dashes Angostura stir on ice and strain | Brandy Vermouth Cocktail • 1 Dash Angostura Bitters • 1/4 Italian Vermouth • 3/4 Brandy stir on ice and strain into cocktail glass | |||||||
30 | 97 | Flannel Shirt | The Bar Book: • 1.75 oz. Scotch • 1.5 oz. Fresh Apple Cider • 0.5 oz. Averna Amaro • 0.25 oz. Lemon Juice • 1 Tsp. Demerara Syrup • 0.5 Tsp. St. Elizabeth Allspice Dram • 2 Dashes Angostura Bitters shake on ice and strain ***orange peel*** | ||||||||||
31 | 96 | Toronto [/u/_chrono] | Boothby's World Drinks: • 1/2 Jigger Whisky • 1/2 Jigger Fernet • 2 Dashes Sugar Syrup • 2 Drops Bitters stir on ice and strain ***twisted orange peel*** | The Fine Art of Mixing Drinks: • 1 Part Sugar Syrup • 2 Parts Fernet-Branca • 6 Parts Canadian Whiskey • 1 Dash Angostura (optional) stir on ice and strain ***twisted orange peel*** | Death & Co.: Modern Classic Cocktails: • 2 oz. Rittenhouse 100 Rye • 0.5 oz. Fernet-Branca • 1 Tsp. Demerara Syrup stir on ice and strain ***Lemon peel*** | ||||||||
32 | 95 | Royal Smile | Savoy: • The Juice of 1/4 Lemon • 1/4 Grenadine • 1/2 Applejack or Calvados • 1/4 Dry Gin shake on ice and strain | The Fine Art of Mixing Drinks: • 1 Part Grenadine • 2 Parts Lemon Juice • 4 Parts Gin • 4 Parts Apple Brandy • 1/2 Egg White shake on ice and strain | Bartender's Choice App: • 1 oz. Gin • 0.75 oz. Applejack • 0.75 oz. Lime Juice • 0.75 oz. Grenadine shake on ice and strain | ||||||||
33 | 94 | Savoy Tango | Savoy: • 1/2 Sloe Gin • 1/2 Applejack or Calvados shake on ice and strain | ||||||||||
34 | 93 | Earl Grey MarTEAni & Mandala [/u/ems88] | New York Magazine, The State of the Cocktail: • 1 1/2 oz. Earl Grey Tea-Infused Tanqueray Gin • 1 oz. Simple Syrup [1:1] • 3/4 oz. Lemon Juice • 1 Egg White Sugar half a glass rim-- shake on ice and strain ***Lemon twist*** For the Earl Grey-infused Gin: • 750 mL Tanqueray Gin • 4 Tbsp. Loose Earl Grey Tea shake, let sit for two hours, strain through a fine sieve | ||||||||||
35 | 92 | Charlie Chaplin | The Fine Art of Mixing Drinks: • 2 Parts Lime Juice • 3 Parts Sloe Gin • 3 Parts Apricot Brandy shake on ice and strain | The Craft of the Cocktail: • 1 oz. Marie Brizard Apry • 1 oz. Sloe Gin • 1 oz. Lime Juice shake on ice and strain ***Lime peel*** | The Joy of Mixology: • 1 oz. Apricot Brandy • 1 oz. Sloe Gin • 1 oz. Lime Juice shake on ice and strain | ||||||||
36 | 91 | Algonquin [/u/Spodyody] | From Vintage Spirits and Forgotten Cocktails: • 1.5oz. Rye • .75oz. Dry Vermouth • .75oz. Pineapple Juice shake on ice and strain | From PDT: • 2oz. Rittenhouse Rye • .75oz. Noilly Prat Dry Vermouth • .75oz. Pineapple Juice shake on ice and strain ***pineapple leaf** | [The Spirit of the] Algonquin • 2oz. 90 Proof Rye • .75oz. Lemon Juice • .75oz. Small Hand Foods Pineapple Gum • .5oz. Dolin Blanc • 1 Dash Orange Bitters shake on ice and strain | ||||||||
37 | 90 | Sloe Gin Fizz | Bartender’s Guide: How to Mix Drinks: • 1 Tsp. Powdered White Sugar • 3 Dashes Lemon Juice • 2 oz. Holland Gin fill glass with apollinaris or seltzer Water stir | Savoy: Ruby Fizz • The Juice of 1/2 Lemon • 1/2 Tbsp. Powdered Sugar • 1 Egg White • 2 Dashes Raspberry or Grenadine Syrup • 1 Glass Sloe Gin [2 oz] shake on ice and strain fill with syphon Soda Water | The Fine Art of Mixing Drinks: Gin Fizz • 1 Tbsp. Sugar Syrup • Juice of 1 Lemon • 1.5 Jiggers Gin shake on ice and strain fill with syphon of charged Water while stirring | The Craft of the Cocktail: • 1 oz. Sloe Gin • 1 oz. Gin • 0.75 oz. Lemon Juice • 1 oz. Simple Syrup shake on ice and strain fill with Soda ***orange and cherry*** | The Joy of Mixology: • 2.5 oz. Sloe Gin • 1 oz. Lemon Juice • 0.5 oz. Simple Syrup shake on ice and strain club Soda | PDT: • 1 oz. Plymouth Sloe Gin • 1 oz. Plymouth Gin • 0.75 oz. Lemon Juice • 0.25 oz. Simple Syrup shake on ice and strain add 3 oz. club Soda | |||||
38 | 89 | Industry Sour | Kindred Cocktails: • 1 oz. Fernet Branca • 1 oz. Green Chartreuse • 1 oz. Lime Juice • 1 oz. Simple Syrup shake on ice and strain | ||||||||||
39 | 88 | Navy Grog Tiki Edition | Beachbum Berry Remixed: • 1 oz. Light Puerto Rican Rum • 1 oz. Dark Jamaican Rum • 1 oz. Demerara Rum • 1 oz. Honey Mix • 0.75 oz. Lime Juice • 0.75 oz. White GrapeFruit Juice • 0.75 oz. Soda Water shake on ice and strain ***ice cone around straw*** Navy Grog Ice Cone - • Pilsner glass with finely shaved ice • Run a chopstick through the middle to make a hole for the straw • Gently remove cone from glass • Freeze cone overnight | Trader Vic’s Bartender’s Guide: • 1 oz. Light Puerto Rican Rum • 1 oz. Gold Jamaican Rum • 1 oz. Demerara Rum • 0.75 oz. Pimento Dram • 0.75 oz. Lime Juice • 0.5 oz. GrapeFruit Juice • 0.5 oz. Rock Candy Syrup shake on ice and strain ***Sugar swizzle stick*** | Craft of the Cocktail: • 1.5 oz. Dusser’s [Pusser’s?] Navy Rum • 1 oz. Orange Curaçao • 0.75 oz. Lime Juice • 2 oz. Water • 2 oz. Orange Juice • 1 Dash Angostura Bitters shake on ice and strain into bucket or old fashioned glass | PDT: • 1 oz. Gosling’s Black Seal Rum • 1 oz. Appleton Reserve Rum • 1 oz. El Dorado 15-Year-Old Rum • 0.75 oz. Lime Juice • 0.75 oz. GrapeFruit Juice • 0.5 oz. Honey Syrup build in a chilled collins glass, then fill with pebble ice | |||||||
40 | 87b | 151 Swizzle Tiki Edition | Beachbum Berry Remixed: • 1.5 oz. 151-Proof Demerara Rum [Lemon Hart or El Dorado] • 0.5 oz. Lime Juice • 0.5 oz. Sugar Syrup • 1 Dash Angostura Bitters • 6 drops [1/8 Tsp.] Pernod • 8 oz. crushed ice blend at high speed for 5 seconds, pour into metal cup or a pilsner glass ***dust of nutmeg and a cinnamon stick*** | ||||||||||
41 | 87a | Queen’s Park Swizzle Tiki Edition | Beachbum Berry Remixed: Noa Noa • 1 oz. Lime Juice • 0.5 oz. Demerara Sugar Syrup • 4-6 Mint Leaves • 3 oz. Demerara Rum swizzle in double old-fashioned glass partly filled with crushed ice ***mint sprig and spent Lime shell*** | PDT: • 2 oz. Barbancourt 8-Year-Old Rhum • 1 oz. Lime Juice • 0.5 oz. Demerara Syrup • 8 Mint Leaves muddle mint leaves and Demerara Syrup in a chilled Collins glass add rhum, Lime, and pebble ice, then swizzle and top with more pebble ice add 2 dashes Peychaud’s Bitters and 2 dashes Angostura Bitters ***mint sprig*** | The Bar Book: • 3 oz. Demerara Rum • 0.75 oz. Lime Juice, Plus the Spent Lime Half • 0.5 oz. Rich Demerara Syrup [2:1] • 3 Dashes Angostura Bitters • 1 Bunch SPearmint combine ingredients except Bitters in chilled Collins glass fill the glass with crushed ice and swizzle until the glass becomes well frosted add Bitters ***large bouquet of sPearmint*** | ||||||||
42 | 86 | Royal Bermuda Yacht Club Tiki Edition [/u/gregbenson314] | Trader Vic’s: • 2.5 Parts Barbados Rum • 0.75 Parts Lime Juice • 0.5 Parts Falernum • 0.25 Parts Cointreau shake on ice and strain | PDT: • 2 oz. Mount Gay Eclipse • 1 oz. Lime Juice • 0.5 oz. Cointreau • 0.5 oz. Falernum shake on ice and strain into chilled coup ***Lime wheel*** | |||||||||
43 | 85 | Jungle Bird Tiki Edition | Beachbum Berry Remixed: • 0.75 oz. Campari • 0.5 oz. Lime Juice • 0.5 oz. Sugar Syrup • 4 oz. UnSweetened Pineapple Juice • 1.5 oz. Dark Jamaican Rum shake on ice and pour unstrained into old-fashioned glass ***orchid and coctail cherry sPeared to Lemon and orange wheels*** | Bartender's Choice App: • 1.5 oz. Cruzan Black Strap Rum • 1.5 oz. Pineapple Juice • 0.75 oz. Campari • 0.5 oz. Lime Juice • 0.5 oz. Simple Syrup shake on ice and strain | |||||||||
44 | 84 | Hotel Nacional Special Tiki Edition | The Gentleman’s Companion: • Lime Juice 1/2 [jigger or Lime?] • 1 Jigger Pineapple Juice • 1 Tsp. Dry Apricot Brandy shake on ice and strain into tall glass with stem | PDT: • 2 oz. Bacardi 8 Rum • 1 oz. Pineapple Juice • 0.5 oz. Lime Juice • 0.5 oz. Simple Syrup • 0.25 oz. Rothman & Winter Orchard Apricot shake on ice and strain into chilled coup ***Lime wheel*** | The Bar Book: • 1.5 oz. Aged Rum • 0.75 oz. Lime Juice • 0.75 oz. Pineapple Syrup • 0.5 oz. Apricot Brandy • 1 Drop Angostura Bitters shake on ice and strain into chilled coupe glass ***Lime wheel*** Pineapple Syrup [abridged] • 1 Pineapple • 12 oz. 1:1 Simple Syrup cut and trim pineapple combine pineapple and Simple Syrup and let macerate for 4-24 hours in a refrigerator with occasional agitation or muddling Strain and squeeze out as much liquid as possible. Let cool and refrigerate for up to 1 week. | ||||||||
45 | 83 | Three Dots & A Dash Tiki Edition | Sippin’ Safari: • 1.5 oz. Amber Martinician Rhum • 0.5 oz. Demerara Rum • 0.5 oz. Lime Juice • 0.5 oz. Orange Juice • 0.5 oz. Honey Mix [1:1 Honey Syrup] • 0.5 oz. Falernum • 0.25 oz. Pimento Dram • 6 oz. Crushed Ice combine and blend at high speed for 5 seconds, pour unstrained ***3 cherries and pineapple sPear*** | ||||||||||
46 | 82 | Cloister [/u/GWCad] | Playboy Bartender’s Guide: • 1-1/2 oz. Gin • 1/2 oz. Yellow Chartreuse • 1/2 oz. GrapeFruit Juice • 1/4 oz. Lemon Juice shake on ice and strain ***Lemon twist*** | Jones Complete Bar Guide: • 2 oz. Plymouth Gin • 3/4 oz. Yellow Chartreuse • 3/4 oz. GrapeFruit Juice • 1/4 oz. Lemon Juice shake on ice and strain ***grapeFruit twist*** | PDT: • 1-1/2 oz. Gin [Tanqueray] • 1/2 oz. Yellow Chartreuse • 1/2 oz. GrapeFruit Juice • 1/4 oz. Simple Syrup • 1/4 oz. Lemon Juice shake on ice and strain into chilled coup ***grapeFruit twist*** | St. Germain Cocktail • Juice of 1/2 Lemon. • Juice of 1/4 GrapeFruit. • 1 Egg White • 1 Liqueur Glass Green Chartreuse. [1.5 oz.] shake on ice and strain | |||||||
47 | 81 | Cakeday Special – Cocktail Books edition | |||||||||||
48 | 80 | Mojito | The Craft of the Cocktail: • 2 Mint Sprigs • 1 oz. Simple Syrup • 0.75 oz. Lime Juice • 1.5 oz. Bacardi Silver Rum • 2 Dashes of Angostura Bitters • Soda Water muddle 1 mint sprig with symple Syrup and Lime Juice add remaining ingredients and shake on ice and strain into ice-filled glass ***top with Soda and mint sprig*** | The Joy of Mixology: • 4 Lime Wedges • 2-3 Tsp. Granulated Sugar • 8-10 Mint Leaves • 2 oz. Light Rum muddle mint, Simple Syrup and Lime Juice add remaining ingredients shake on ice and strain into highball glass with ice top with club Soda ***mint sprig*** | www.jeffreymorgenthaler.com: • 1 SPearmint Sprig • 0.75 oz. Simple Syrup • 1 oz. Lime Juice • 2 oz. White Rum • 3 oz. Sparkling Mineral Water muddle mint and Simple Syrup add remaining ingredients gently stir on ice until combined | PDT: • 2 oz. Banks 5 Island Rum • 1 oz. Simple Syrup • 0.75 oz. Lime Juice • 8 Mint Leaves muddle mint and Simple Syrup add remaining ingredients shake on ice and strain into chilled Colins glass with ice top with 1 oz. club Soda ***mint sprig*** | Bartender's Choice App: • 2 oz. Rum • 1 oz. Lime • 0.75 oz. Simple Syrup • 1 Handful Mint • 1 Brown Sugar Cube muddle, dump | ||||||
49 | 79 | Brown Derby | Savoy: De Rigueur Cocktail • 1/2 Whisky • 1/4 Grape Fruit Juice • 1/4 Honey shake on ice and strain | The Craft of the Cocktail: • 2 oz. Bourbon • 1 oz. GrapeFruit Juice • 0.5 oz. Honey Syrup [1:1] shake on ice and strain | PDT: • 2 oz. Maker’s Mark Bourbon • 1 oz. GrapeFruit Juice • 0.75 oz. Honey Syrup [2:1] shake on ice and strain into chilled coupe | Bartender's Choice App: • 2 oz. Bourbon • 1 oz. GrapeFruit • 0.5 oz. Honey Syrup [3:1] shake on ice and strain | |||||||
50 | 78 | Melon Stand | PDT: • 2 oz. Plymouth Gin • 1 oz. Watermelon Juice • 0.75 oz. Lemon Juice • 0.5 oz. Aperol • 0.5 oz. Simple Syrup shake on ice and strain into collins glass filled crushed ice ***three Watermelon balls on a pick*** | ||||||||||
51 | 77 | Hoop La! | Savoy: aka Frank Sullivan aka Odd McIntyre • 1/4 Brandy • 1/4 Cointreau • 1/4 Kina Lillet • 1/4 Lemon Juice shake on ice and strain | Bartender's Choice App: • 0.75 oz. Cognac • 0.75 oz. Cointreau • 0.75 oz. Lemon • 0.75 oz. Lillet Blanc shake on ice and strain | |||||||||
52 | 76 | Gimlet | Savoy: • 1/2 Borrough’s Plymouth Gin • 1/2 Rose’s Lime Juice Cordial stir on ice and serve | The Fine Art of Mixing Drinks: Gin Sour • 1 Part Sugar Syrup • 2 Parts Lime or Lemon Juice • 8 Parts Gin • 1-2 Dashes Lime, Lemon, or Orange Bitters | The Craft of the Cocktail: • 2.5 oz. Gin • 0.5 oz. Preserved Lime Juice [Rose’s or Angostura] shake on ice and strain into chilled martini glass or ice filled old-fashioned glass ***Lime wedge*** | The Joy of Mixology: • 2.5 oz. Gin or Vodka • 0.75 oz. Lime Juice Cordial stir on ice and strain into ice-filled old-fashioned glass ***Lime wedge*** | PDT: • 2 oz. Plymouth Gin • 0.75 oz. Lime Cordial • 0.75 oz. Lime Juice shake on ice and strain into chilled coupe ***Lime wheel*** | Bartender's Choice App: • 2 oz. Gin • 1 oz. Lime • 0.75 oz. Simple shake on ice and strain | |||||
53 | 75b | Rum Manhattan | Smuggler's Cove: • 2 oz. El Dorado 12 Year Old Rum • 1 oz. Sweet Vermouth • 1 Dash Regan’s Orange Bitters • 1 Dash Angostura Bitters stir on ice and strain | ||||||||||
54 | 75a | Bumbo | Smuggler’s Cove: • 2 oz. 8 or 15-Year El Dorado Rum • 0.25 oz. Demerara Simple Syrup [1:1] stir in highball glass ***grated nutmeg*** | ||||||||||
55 | 74 | Chartreuse Swizzle | Smuggler’s Cove: • 1.25 oz. Green Chartreuse • 1 oz. Pineapple Juice • 0.75 oz. Lime Juice • 0.5 oz. Velvet Falernum combine all ingredients fill with ice, stir gently alternatively, shake and strain into ice-filled glass ***fresh nutmeg and slapped mint sprig*** | ||||||||||
56 | 73 | Martini [/u/highbrowalcoholic] | Bartender's Manual: • 2 or 3 Dashes Gum Syrup • 2 or 3 Dashes Boker's Bitters • 1 Dash Curaçao or Absinthe • 1/2 Wineglass Old Tom Gin • 1/2 Wineglass Vermouth stir on ice and strain ***cherry or olive and sqeezed Lemon peel*** | The Old Waldorf Astoria Bar Book: Martini [Dry] • 2/3 Gin • 1/3 French Vermouth sitr | Savoy: Martini [Dry] Cocktail • 1/3 French Vermouth • 2/3 Dry Gin shake and strain | The Fine Art of Mixing Drinks: Martini • 7 Parts English Gin • 1 Part French Vermouth stir on ice and strain ***twist Lemon peel and discard, add nut-stuffed olive*** | The Essential Cocktail: Dry Martini • 2.5oz. Vodka • 4 Dashes Dry Vermouth | ||||||
57 | 72 | Mary Pickford | Savoy: • 1/2 Bacardi Rum • 1/2 Pineapple Juice • 1 Tsp. Grenadine • 6 Drops Maraschino | The Joy of Mixology: • 2 oz. Light Rum • 1 oz. Pineapple Juice • 0.25 oz. Maraschino Liqueur • 1 Dash Grenadine shake on ice and strain | Bartender's Choice App: • 2 oz. White Rum • 1 oz. Pineapple • 0.25 oz. Grenadine • 0.25 oz. Maraschino shake on ice and strain | ||||||||
58 | 71b | The Other Left | Bourbon and Branch: • 1.75 oz. Bulleit Bourbon • 0.75 oz. Campari • 0.5 oz. Dolin Sweet Vermouth • 0.25 oz. St. George NOLA Coffee Liqueur stir on ice and strain ***orange peel*** | ||||||||||
59 | 71a | Revolver | Bourbon and Branch: • 2 oz. Bulleit Bourbon • 0.5 oz. Tia Maria Coffee Liqueur • 2 Dashes Orange Bitters stir on ice and strain ***flamed orange peel*** | ||||||||||
60 | 70 | Singapore Sling | Singapore Weekly Sun: • 1 oz. London Dry Gin • 1 oz. Cherry Heering • 1 oz. Bénédictine • 1 oz. Lime Juice • 2 oz. Soda Water • 1 Dash Angostura Bitters combine all ingredients except Soda Water and Bitters in an ice-filled glass add Soda Water, stir briefly add dash Angostura Bitters | Savoy: • Juice of 1/4 Lemon • 1/4 Dry Gin • 1/4 Cherry Brandy shake on ice and strain ***fill with Soda Water and 1 lump ice*** | Straits Sling [serves 6] • 4 Glasses Gin [8 oz] • 1 Glass Bénédictine [2 oz] • 1 Glass Cherry Brandy [2 oz] • Juice of 2 Lemons • 1 Tsp. Angostura Bitters • 1 Tsp. Orange Bitters shake on ice and strain ***fill with Soda Water*** | The Fine Art of Mixing Drinks: • 1 Tsp. Sugar Syrup • Juice of 1/4 Lemon (or 1/2 Large Lime) • 1 oz. Cherry Brandy • 1.5 oz. Jiggers Gin • 1 Dash Angostura shake on ice and strain into 8-10 oz. glass with 1 large ice cube ***fill with Soda Water and add twisted Lemon peel*** Some recipes call for the addition of Bénédictine. Also, some call for Ginger ale in place of the charged Water. | Raffles Hotel: • 30 mL Gin [1 oz] • 15 mL Cherry Heering [0.5 oz] • 7.5 mL Bénédictine [0.25 oz] • 7.5 mL Cointreau [0.25 oz] • 120 mL Sarawak Pineapple Juice [4 oz] • 15 mL Lime Juice [0.5 oz] • 10 mL Grenadine [0.33 oz] • 1 dash Angostura Bitters ***slice of pineapple and cherry*** | The Craft of the Cocktail: • 1.5 oz. Gin • 0.5 oz. Cherry Heering • 0.25 oz. Cointreau • 0.25 oz. Bénédictine • 2 oz. Pineapple Juice • 0.5 oz. Lime Juice • 1 Dash Angostura Bitters • 2 Dashes Grenadine shake on ice and strain into highball glass ***top with Soda and orange slice and cherry*** | The Joy of Mixology: Singapore Sling No. 1 • 2 oz. Gin • 0.5 oz. Bénédictine • 0.5 oz. Kirsch • 0.75 oz. Lemon Juice • Orange Bitters to Taste • Angostura Bitters to Taste shake on ice and strain into ice-filled collins glass ***top with Soda*** | Singapore Sling No. 2 • 2 oz. Beefeater Gin • 0.5 oz. Cherry Heering • 0.25 oz. Bénédictine • 0.5 oz. Triple Sec • 2 oz. Pineapple Juice • 0.25 oz. Lime Juice • Angostura Bitters to Taste shake on ice and strain into highball glass ***top with Soda*** | Mid-Century Zombie • 1 oz. 151 Demerara Rum • 1 oz. Gold Puerto Rican Rum • 1 oz. Lemon Juice • 1 oz. Light Puerto Rican Rum • 1 oz. Lime Juice • 1 oz. Passion Fruit Syrup • 1 oz. Pineapple Juice • 1 Tsp. Demerara Syrup • 1 Dash Angostura shake on ice and strain ***mint sprig*** | PDT: • 2 oz. Pineapple Juice • 1.5 oz. Plymouth Gin • 0.5 oz. Cherry Heering • 0.5 oz. House Grenadine [1:1 POM pomegranate:superfine Sugar] • 0.25 oz. Cointreau • 0.25 oz. Bénédictine • 0.25 oz. Lime Juice • 1 Dash Angostura Bitters shake on ice and strain into ice-filled collins glass ***cherry, pineapple slice*** | Bartender's Choice App: • 1.5 oz. Gin • 1 oz. Orange Juice • 0.75 oz. Lemon Juice • 1 oz. Cointreau • 0.25 oz. Bénédictine whip, shake, Soda ***drizzle Heering*** Note: Pineapple Juice, when fresh, is often preferred over the orange, this however did occur many years after the oriGinal was made. |
61 | 69 | Mint Julep [/u/GWCad] | Savoy: • 4 Sprigs Mint • 1/2 Tbsp. Ppowdered Sugar • 1 Glass Bourbon, Rye, or Canadian Whisky crush mint leaves and Sugar together add spirit, fill with cracked ice, stir gently ***decorate with 3 sprigs of mint*** | Dave Wondrich: • 10 Sprigs Mint • 1 Tsp. Sugar • 1 oz. Spring Water • 3 oz. Bourbon macerate mint, Sugar, and Water and let stand for 10-15 minutes strain into glass filled with crushed ice add Whiskeyand stir briskly until glass frosts ***top with ice and mint*** | Dushan Zaric: • 2 oz. Maker’s Mark • 1 Brown Sugar Cube • 1 White Sugar Cube • 3 Dashes Angostura Bitters • 1 Dash Peychaud’s Bitters • 1 Splash Soda crush Sugar, Bitters and Soda in a julep cup add mint leaves and gently muddle for about 20 seconds fill cup with crushed ice and add your Bourbon stir and top with more crushed ice ***big mint garnish*** | Jeffrey Morgenthaler: • 12 Mint Sprigs • 1/4-1/2 oz. Simple Syrup • 2 oz. Bourbon muddle mint and Simple Syrup add Bourbon, stir to combine ***fill with ice and mint sprig*** | |||||||
62 | 68 | Jake Barnes | Dutch Kills: • 1.5 oz. Applejack [1.25 oz. Bonded Apple Brandy] • 0.75 oz. Grenadine • 0.5 oz. Lemon Juice • 0.5 oz. Pineapple Juice • 1 Dash Angostura Bitters shake on ice and strain ***pineapple wedge*** | ||||||||||
63 | 67 | 20th Century [/u/whaleodile] | Café Royale Bar Book: • 1.5 oz. Gin • 3/4 oz. Lillet Blanc • 3/4 oz. Lemon Juice • 1/2 oz. Light Crème de Cacao shake on ice and strain ***Lemon twist*** | PDT: • 1.5 oz. Plymouth Gin • 3/4 oz. Mari Brizard White Crème de Cacao • 3/4 oz. Lillet Blanc • 3/4 oz. Lemon Juice shake on ice and strain | Jim Meehan: The 21st Century • 2 oz. Siete Leguas Blanco Tequila • 3/4 oz. Marie Brizard Crème de Cacao • 3/4 oz. Lemon Juice rinse coupe glass with Pernod shake on ice and strain into coupe | The Best 20th Century Variant • 1.5 oz. Ardbeg • 3/4 oz. Lemon Juice • 3/4 oz. Cocchi Americano • 1/2 oz. Tempus Fugit Crème de Cacao a la Vanille stir on ice and strain into coupe | |||||||
64 | 66 | Deauville | Savoy: • 1/4 Brandy • 1/4 Calvados • 1/4 Cointreau • 1/4 Lemon Juice shake on ice and strain | The Fine Art of Mixing Drinks: • 1 Part Grenadine or Raspberry Syrup • 1 Part Chartreuse • 8 Parts Apple Brandy • 1 Tsp. Lemon Juice shake on ice and strain | Joy of Mixology: • 0.75 oz. Brandy • 0.75 oz. Applejack or Calvados • 0.75 oz. Triple Sec • 0.75 oz. Lemon Juice shake on ice and strain | Bartender's Choice App: • 0.75 oz. Applejack • 0.75 oz. Cognac • 0.5 oz. Lemon Juice • 1 oz. Cointreau shake on ice and strain | |||||||
65 | 65 | Bronx & Income Tax | Savoy: • Juice of 1/4 Orange • 1/4 French Vermouth • 1/4 Italian Vermouth • 1/2 Dry Gin shake on ice and strain Income Tax Same as above with the addition of 1 Dash Angostura Bitters. | The Fine Art of Mixing Drinks: • 1 Part French Vermouth • 1 Part Italian Vermouth • 1 Part Orange Juice • 6 Parts Yellow Gin shake on ice and strain ***twisted orange peel*** | The Craft of the Cocktail: • 1.5 oz. Gin • 0.25 oz. Sweet Vermouth • 0.25 oz. Dry Vermouth • 1.5 oz. Orange Juice • 1 Dash Angostura Bitters (optional) shake on ice and strain ***orange peel*** | The Joy of Mixology: • 2 oz. Gin • 0.25 oz. Sweet Vermouth • 0.25 oz. Dry Vermouth • 1 oz. Orange Juice • Orange Bitters to Taste shake on ice and strain ***twisted orange peel*** Income Tax Same as above with the addition of 1 Dash Angostura Bitters. | The World’s Drinks and How to Mix Them: • 1/3 Plymouth Gin • 1/3 French Vermouth • 1/3 Italian Vermouth, • 2 Dashes of Orange Bitters, • 1 Barspoonful of Orange Juice • Squeeze of Orange Peel. serve very cold | PDT: • 2 oz. Beefeater Gin • 0.75 oz. Orange Juice • 0.5 oz. Dolin Dry Vermouth • 0.5 oz. Carpano Antica Sweet Vermouth shake on ice and strain | Bartender's Choice App: • 2 oz. Gin • 0.25 oz. Sweet Vermouth • 0.25 oz. Dry Vermouth • 1 oz. Orange Juice shake on ice and strain Income Tax Same as above with the addition of 2 Dashes Angostura Bitters. | Waldorf Bar: • 1.5 oz. Gin • 0.75 oz. Orange Juice • 1 Tsp. French Vermouth • 1 Tsp. Italian Vermouth shake on ice and strain | |||
66 | 64 | Brass Rail | www.diffordsguide.com: • 2 oz. White Rum • 0.5 oz. Bénédictine • 0.5 oz. Lemon Juice • 2 oz. Rich Simple Syrup • 1/2 Egg White • 1 Dash Orange Bitters shake on ice and strain | The Modern Mixologist: • 1.5 oz. Cruzan Single Barrel Rum • 0.75 oz. B&B • 1.5 oz. Lemon Sour [2:1 Lemon Juice:Simple Syrup] • 1 Tsp. Egg White • 2 Dashes Angostura Orange Bitters shake on ice and strain into chilled coupe ***essence of a burnt orange twist and discard, sprinkle with ground cinnamon*** | |||||||||
67 | 63 | Remember the Maine [/u/bitcheslovebanjos] | The Gentleman’s Companion: • 2 oz. Rye Whiskey • 0.75 oz. Sweet Vermouth • 2 Barspoon Cherry Heering • .5 Barspoon Absinthe | PDT: • 2 oz. Rye Whiskey • 0.75 oz. Sweet Vermouth • 0.5 oz. Cherry Heering • 1 Barspoon Absinthe stir on ice and strain ***Lemon peel*** | |||||||||
68 | 62 | Champs Élysées | Savoy: • 3 Glasses Cognac [6 oz.] • 1 Glass Chartreuse [2 oz.] • 1.5 Glasses Sweetened Lemon Juice [3 oz.] • 1 Dash Angostura Bitters shake on ice and strain | Zig Zag Café: • 1.5 oz. Cognac • 0.5 oz. Green Chartreuse • 0.25 oz. Lemon Juice • 0.125 oz. Simple Syrup • 2 Dashes Angostura Bitters shake on ice and strain into chilled coupe | PDT: • 2 oz. Hine VSOP Cognac • 0.75 oz. Lemon Juice • 0.5 oz. Green Chartreuse • 0.25 oz. Simple Syrup • 1 Dash Angostura Bitters shake on ice and strain into chilled coupe ***Lemon twist*** | Bartender's Choice App: • 1.5 oz. Cognac • 0.75 oz. Lemon • 0.5 oz. Green Chartreuse • 0.5 oz. Simple Syrup • 2 Dashes Angostura Bitters shake on ice and strain | |||||||
69 | 61 | Sazerac | The World’s Drinks and How to Mix Them: • 1 Small Barspoonful Gum Syrup • 3 Drops Selner Bitters • 1 Jigger Sazerac Brandy rince a glass with absinthe stir on ice and strain into cocktail-glass ***Squeeze Lemon peel over the top and serve with ice Water on the side*** | Savoy: • 1 Lump Sugar • 1 Dash Angostura or Peychaud’s Bitters • 2 oz. Glass Rye or Canadian Whisky stir on ice and strain into chilled glass ***1 dash absinthe and squeeze Lemon peel on top*** | The Fine Art of Mixing Drinks: • 1 Tsp. Sugar Syrup • 3 Dashes Peychaud Bitters • 2 to 2.5 oz. Whisky rince a glass with absinthe stir on ice and strain into chilled, absinthe rinsed glass ***twisted Lemon peel and serve with chaser of ice Water*** | The Craft of the Cocktail: • 1 oz. VS Cognac • 1 oz. Rye Whiskey • 0.5 oz. Simple Syrup • 2 Dashes Peychaud’s Bitters • 2 Dashes Angostura Bitters rince a glass with ricard or herbsaint stir on ice cubes and strain into chilled, rinsed rocks glass ***Lemon peel*** | The Joy of Mixology: • 3 oz. Straight Rye Whiskey • 0.75 oz. Simple Syrup • Peychaud’s Bitters to Taste rince a glass with herbsaint stir and strain into chilled, rinsed cocktail glass ***Lemon twist*** | Imbibe!: • 1/2 Tsp. Sugar • 2 oz. Whiskey • 2 Dashes Peychaud’s Bitters rince a glass with absinthe muddle Sugar with a bit of Water add ice, Whiskeyand Bitters stir and strain into frozen, rinsed glass **serve with ice Water on side*** | PDT: • 2 oz. Rittenhouse Bonded Rye Whiskey • 3 Dashes Peychaud’s Bitters • 2 Dashes Angostura Bitters • 1 Demerara Sugar Cube rince a glass with absinthe muddle Sugar and Bitters in separate glass add Whiskeyand ice, stir and strain into rocks glass ***twist Lemon peel over surface and discard*** | ||||
70 | 60 | Apertif | Joy Napolitano: • 40 mL Campari • 30 mL Noilly Prat Dry Vermouth • 30 mL St. Germain • orange and Lemon twist mix all ingredients and carbonate, pour over ice alternatively, shake and strain | ||||||||||
71 | 59 | Blood and Sand | Savoy: • 1/4 Orange Juice • 1/4 Scotch Whiskey • 1/4 Cherry Brandy • 1/4 Italian Vermouth shake on ice and strain | The Craft of the Cocktail: • 0.75 oz. Scotch whisky • 0.75 oz. Cherry Heering • 0.75 oz. Sweet Vermouth • 1 oz. Orange Juice shake on ice and strain ***flamed orange peel*** | The Joy of Mixology: • 3/4 oz. Blended Scotch Whisky • 3/4 oz. Sweet Vermouth • 3/4 oz. Orange Juice • 3/4 oz. Cherry Heering shake on ice and strain ***orange peel*** | PDT: • 1.5 oz. Famous Grouse Blended Scotch Whisky • 0.75 oz. Orange Juice • 0.5 oz. Cherry Heering • 0.5 oz. Carpano Antica Sweet Vermouth shake on ice and strain | Bartender's Choice App: • 1/4 Orange Juice • 1/4 Scotch Whisky • 1/4 Cherry Brandy • 1/4 Italian Vermouth shake on ice and strain | Bourbon and Branch: • 1 part Bank Note Scotch Whisky • 1 part Orange Juice • 1 part Cherry Heering • 1 part Carpano Antica Sweet Vermouth shake on ice and strain ***flamed orange peel*** | |||||
72 | 58 | Between the Sheets [/u/GWCad] | Savoy: • 1 Dash Lemon Juice • 1/3 Brandy • 1/3 Cointreau • 1/3 Bacardi Rum shake on ice and strain | The Gentleman’s Companion: • 1 oz. Brandy • 1 oz. Gin • 1 oz. Cointreau • 3/4 oz. Lemon Juice shake on ice and strain | Complete Bar Guide: • .75 oz. Brandy • .75 oz. Rum • .75 oz. Cointreau • .75 oz. Lemon Juice. shake on ice and strain | Cocktails for Two: • 1 oz. Brandy • 1 oz. White Rum • 1 oz. Cointreau • 1 Dash Lemon Juice shake on ice and strain | Craft of the Cocktail: • 1.5 oz. Brandy • .5 oz. Bénédictine • .5 oz. Cointreau • .75 oz. Lemon Juice shake on ice and strain ***flamed orange peel*** | The Joy of Mixology: • 1 oz. Brandy • 1 oz. White Rum • 1 oz. Cointreau • .75 oz. Lemon Juice shake on ice and strain | Imbibe!: • 1 oz. White Rum • 1 oz. Cointreau • 1 oz. Cognac • .5 oz. Lemon Juice shake on ice and strain ***twist of Lemon*** | ||||
73 | 57 | Bronco Buster | Bartender's Choice App: • 1 oz. Rye • 1 oz. Applejack • 0.75 oz. Curaçao • 0.75 oz. Lemon Juice shake on ice and strain | ||||||||||
74 | 56 | Ward Eight | Savoy: • 1 Tsp. Grenadine • 1/4 Orange Juice • 1/4 Lemon Juice • 1/2 Rye Whiskey shake on ice and strain-- | Locke-Ober Bar: • 2 oz. Rye Whiskey • 0.5 oz. Lemon Juice • 0.5 oz. Orange Juice • 1 Tsp. Grenadine | The Fine Art of Mixing Drinks: • 1 Part Grenadine • 2 Parts Lemon Juice • 1 Part Orange Juice • 8 Parts Whisky shake on ice and strain-- | The Craft of the Cocktail: • 2 oz. Bourbon Whiskey • 1 oz. Simple Syrup • 0.75 oz. Lemon Juice • 0.25 oz. Grenadine shake on ice and strain ***orange slice and cherry** | The Joy of Mixology: • 2 oz. Straight Rye Whiskey • 1 oz. Orange Juice • 1 oz. Lemon Juice • Grenadine to taste shake on ice and strain-- | Imbibe!: Combine in mixing glass, • Juice of 1 Lemon • Juice of 1/2 Orange • 1 Barspoon Superfine Sugar • 3 oz. Rye Wiskey • 1 Sprig of Mint stir Juice and Sugar until combined add Whiskeyand mint, shake on ice gentley, strain onto ice add grenadine to taste and fill with chilled seltzer ***Lemon or orange peel*** | PDT: • 2 oz. Rittenhouse Bonded Rye Whiskey • 0.5 oz. Lemon Juice • 0.5 oz. Orange Juice • 0.25 oz. Simple Syrup • 1 Barspoon Al Wadi Pomegranate Molasses shake on ice and strain | Bartender's Choice App: • 2 oz. Bourbon • 0.5 oz. Orange Juice • 0.5 oz. Lemon Juice • 0.5 oz. Grenadine shake on ice and strain | |||
75 | 55 | Amaretto Sour | Joy of Mixology: • 2 oz. Amaretto • 1 oz. Lemon Juice shake and strain into ice-filled rocks glass ***maraschino cherry and half wheel orange*** | www.jeffreymorgenthaler.com: • 1.5 oz. Amaretto • 0.75 oz. Cask-Strength Bourbon • 1 oz. Lemon Juice • 1 Tsp. Rich Simple Syrup [2:1] • 0.5 oz. Egg White, Beaten Dry-shake, add ice and shake, strain into glass filled with ice ***Lemon peel and brandied cherries*** | |||||||||
76 | 54 | Alaska | Savoy: • 3/4 Dry Gin • 1/4 Yellow Chartreuse shake on ice and strain | The Fine Art of Mixing Drinks: • 1 part Yellow Chartreuse • 5 to 7 Parts Gin stir on ice and strain ***twist of Lemon*** | The Joy of Mixology: • 1.5 oz. Gin • 0.5 oz. Yellow Chartreuse stir on ice and strain | Bartender's Choice App: • 2.25 oz. Gin • 0.75 oz. Yellow Chartreuse • 2 Dashes Orange Bitter | Note 1: That this is merely a Dry Martini with Chartreuse in place of Vermouth. Because of the Sweetness of the Chartreuse, a larger proportion of Gin may be used than with the Dry Martini. This is also sometimes called the Oriental. It can be greatly improved by using less Chartreuse and adding 1 to 2 parts Dry sherry. This is the Nome | Note 2: Experiment with ratios when preparing this drink. Chartreuse can easily overpower other ingredients, and it’s vital to consider which brand of Gin you are using. Tanqueray, for example, will stand up to more Chartreuse than, say, Bombay will. | |||||
77 | 53 | Astor Hotel Special [/u/bitcheslovebanjos] | The Gentleman’s Companion: • 1.5 oz. Cognac • 0.75 oz. Absinthe • 1 Tsp. Maraschino • 0.5 Tsp. Lemon Juice • 2 Tsp. Egg White shake and strain into wine goblet ***top with chilled Soda*** | Bartender’s Choice App: • 2 oz. Cognac • 0.75 oz. Lemon Juice • 0.75 oz. Maraschino Liquor • 1 Egg White rince a glass with absinthe Dry-shake, add ice and shake, strain into absinthe rinsed glass | |||||||||
78 | 52 | Old-Fashioned | How to Mix Drinks: • 3-4 Dashes Gum Syrup • 2 Dashes Bitters [Bogart’s] • 1 Wine-Glass Whiskey[2 oz] • 1 Piece Lemon Peel shake on ice and strain into fancy wine glass | PDT: • 1.5 oz. Wild Turkey Rye • 1 oz. Lillet Blanc • 0.5 oz. Laird’s Bonded Apple Brandy • 0.25 oz. Green Chartreuse • 3 Dashes Abbott’s or Angostura Bitters stir on ice and strain ***orange twist*** | Savoy: • 1 Lump Sugar • 2 Dashes Angostura Bitters • 1 Glass Rye or Canadian Club Whisky† [2 oz] crush Sugar and Bitters together then add lump of ice stir well ***twist of Lemon peel and slice of orange*** †Can be made with Brandy, Gin, Rum, etc., instead of Rye Whisky. | The Fine Art of Mixing Drinks: • 1-2 Tsp. Simple Syrup • 1-3 Dashes of Angostura. • 2-4 oz. Whisky • 2 Large Cubes of Ice, cracked but not crushed. stir Simple Syrup and Bitters together add whisky and stir add ice, fill with whisky and stir ***twist of Lemon and maraschino cherry on a sPear*** [Note: approx. 1 Tsp. Sugar and 1-2 Dash of Angostura for each 2 oz. of Whisky.] | Craft of the Cocktail: • 1 Tsp. Sugar • 2 Dashes Angostura Bitters • 2 Orange Slices • 2 Maraschino Cherries • Water or Soda Water • 2 oz. Bourbon muddle Sugar, Angostura, one orange slice, one cherry, and a splash of Water in old fashioned glass remove the orange rind and add the Bourbon, ice, and Water or Soda ***orange slice and cherry** | Joy of Mixology: • 1 Sugar Cube • 3 Dashes Angostura Bitters • 3 oz. Bourbon or Straight Rye Whiskey muddle the Sugar and Bitters in an old-fashioned glass add ice and the Whiskeyand Lemon peel stir briefly For “Fruit-Style” [via Drakes DRum, New York City, circa 1973:] muddle 1 maraschino cherry, 1 half wheel orange with Sugar and Bitters | PDT: • 2 oz. Wild Turkey Rye Whiskey • 1 Demerara Sugar Cube • 2 Dashes Angostura Bitters muddle then stir with ice and strain over one large cube ***Lemon twist*** | The Pacific Northwest’s Gentlemen’s Companion: • 1.5 Parts Prohibition Whiskey • 0.25 Parts Rich Simple Syrup • 1 Dash Boker’s Bitters stir and strain into a chilled rocks glass ***orange zest and brandied cherry*** | |||
79 | 51 | Widow’s Kiss | Modern American Drinks: • 2 Dashes Angostura Bitters • 1/2 pony Yellow Chartreuse [0.5 oz] • 1/2 pony Benedictine [0.5 oz] • 1 Pony Apple Brandy [1 oz] shake on ice and strain | Savoy: • 1 dash Angostura Bitters • 1/2 Liqueur Glass Chartreuse • 1/2 Liqueur Glass Benedictine • 1 Liqueur Glass Calvados or Apple Brandy shake on ice and strain | PDT: • 2 oz. Laird’s Bonded Apple Brandy • 0.25 oz. Yellow Chartreuse • 0.25 oz. Benedictine • 2 Dashes Angostura Bitters stir on ice and strain | ||||||||
80 | 50 | Hot Milk Punch | How to Mix Drinks: • 1 Tbsp. Fine White Sugar • 2 Tbsp. Water • 2 oz. Cognac • 1 oz. Santa Cruz Rum • 1/3 tumblerful shaved ice fill with milk [volume unclear], add ingredients, shake and strain ***grated nutmeg*** | hebug: • 1.0 oz. Cognac • 0.5 oz. Dark Rum • 2 Tsp. Granulated Sugar • 6 oz. Hot Milk biefly stir Sugar and spirits, then add hot milk while stirring ***grated nutmeg*** | |||||||||
81 | 49 | Eggnog | How to Mix Drinks: • 1 Tbsp. Fine Sugar • 1 Tbsp. Water • 1 Egg • 2 oz. Cognac Brandy • 1 oz. Santa Cruz Rum • 3 oz. Milk shake on ice until all ingredients combined and strain ***grated nutmeg** | The Fine Art of Mixing Drinks: • 1 Egg • 1 Tsp. Sugar • 2 oz. Liquor (Sherry, Port, Madeira, Applejack, Gin, Cognac, Rum, or Whiskey) • 8 oz. milk shake on ice and strain ***grated nutmeg*** | Jeffrey Morgenthaler: • 2 Large Eggs • 3 oz. [by volume] Granulated Sugar • 2 oz. Brandy • 2 oz. Spiced Rum • 6 oz. Whole Milk • 4 oz. Heavy Cream • 1/2 Tsp. Grated Nutmeg beat eggs in blender for 1 minute on medium speed slowly add Sugar and blend for one additional minute with blender still running, add remaining ingredients chill thoroughly ***grated nutmeg*** | ||||||||
82 | 48 | Twelve Mile Limit | Savoy: • 1 Tsp. Grenadine • 1 Dash Lemon Juice • 1/3 Bacardi Rum • 2/3 Brandy shake on ice and strain | Vintage Spirits and Forgotten Cocktails: • 1 oz. White Rum • 0.5 oz. Brandy • 0.5 oz. Rye Whiskey • 0.5 oz. Lemon Juice • 0.5 oz. Grenadine shake on ice and strain ***Lemon twist*** | |||||||||
83 | 47b | Afonso de Albuquerque | hebug: • 1.5 oz. Bulleit Rye Whisky • 0.5 oz. Bowmore Islay Scotch Whisky • 0.25 oz. Spiced Rich Syrup stir on ice and strain ***orange twist••• Spiced rich Syrup: • 1 Tsp. Grated Nutmeg • 1 Tsp. Whole Allspice Berries • 1 Tsp. Cassia Cinnamon Chips • 1 Tsp. Whole Cloves • 1 Whole Star Anise • 4 oz. Granulated Cane Sugar • 4 oz. Brown Sugar • 6 oz. Water boil Water and simmer spices for 15 minutes dissolve Sugar and simmer an additional 15 minutes cool and strain | ||||||||||
84 | 47a | Vasco de Gama | Danny Louie: • 2 oz. Buffalo Trace Whisky • 0.75 oz. Garam Masala Spiced Apple Syrup • 0.25 oz. Caol Ila Islay Scotch Whisky build in glass and stir ***apple chip*** Garam Masala spiced apple Syrup: • 2 Tbsp. Coriander • 1 Tbsp. Cumin • 2 Cardamom Pods • 2 Tsp. Mustard Seeds • 2 Tsp. Black Peppercorns • 1 Tsp. Cloves • 2 cinnamon sticks • 1 Red Chili • 2 Bay Leaves • 3 Cups Apple Cider • 1.5 Cups Turbinado Sugar toast all spices on low heat until fragrant add apple cider and boil add Sugar and simmer 30 minutes Cool and strain | ||||||||||
85 | 46 | Scofflaw | Savoy: • 1 Dash Orange Bitters • 1/3 Canadian Club Whiskey • 1/3 French Vermouth • 1/6 Lemon Juice • 1/6 Grenadine shake on ice and strain | The Joy of Mixology: • 2 oz. Bourbon or straight Rye Whiskey • 1 oz. Dry Vermouth • 0.5 oz. Lemon jJuice • 0.25 oz. Grenadine • Orange Bitters to Taste shake on ice and strain | Vintage Spirits and Forgotten Cocktails: • 1.5 oz. Rye Whiskey • 1.0 oz. Dry Vermouth • 0.75 oz. Lemon Juice • 0.75 oz. Grenadine shake on ice and strain ***Lemon peel*** | ||||||||
86 | 45 | Harvest Moon | PDT: • 1.5 oz. Wild Turkey Rye • 1 oz. Lillet Blanc • 0.5 oz. Laird’s Bonded Apple Brandy • 0.25 oz. Green Chartreuse • 3 Dashes Abbott’s or Angostura Bitters stir on ice and strain ***orange twist*** | ||||||||||
87 | 44 | Godfather | Craft of the Cocktail: • 1 oz. Scotch • 1 oz. Amaretto pour over ice in a rocks glas | Joy of Mixology: • 2 oz. Scotch • 1 oz. Amaretto stir on ice and strain | Bartender's Choice App: • 2.25 oz. Bourbon • 0.5 oz. Amaretto • 2 Dashes Angostura Bitters stir 5-6 times on ice and strain | ||||||||
88 | 43 | Diamondback | Bottoms Up: • 1 Jigger Rye Whiskey • 1/2 Jigger Applejack • 1/2 Jigger Yellow Chartreuse shake on ice and strain ***mint sprig*** | Murray Stenson: • 1.5 oz. Rye Whiskey[Rittenhouse Rye] • 0.75 oz. Apple Brandy [Laird’s Straight Bonded “Apple jack” Brandy] • 0.75 oz. Green Chartreuse stir on ice and strain ***cherry*** | PDT: • 2 oz. Rye Whiskey • 0.5 oz. Apple Brandy • 0.5 oz. Green Chartreuse stir on ice and strain | ||||||||
89 | 42 | Delmonico | The Fine Art of Mixing Drinks: • 2 to 4 Parts Gin • 1 Part French Vermouth • 1 Part Italian Vermouth • 1 Tsp. Brandy • 1 Dash Orange Bitters • 1 Dash Angostura Bitters shake on ice and strain ***Lemon twist*** | Bartender's Choice App: • 1 oz. Gin • 1 oz. Cognac • 0.5 oz. Dry Vermouth • 0.5 oz. Sweet Vermouth • 2 Dashes Angostura Bitters stir 25-30 seconds on ice and strain | |||||||||
90 | 41 | Penicillin | Bartender's Choice App: • 2 oz. Blended Scotch Shiskey • 0.75 oz. Lemon Juice • 0.375 oz. Honey Syrup [3:1 honey:hot Water] • 0.375 oz. Sweetened Ginger Juice [4:3 Ginger Juice:granulated Cane Sugar] shake on ice and strain float 0.25 oz. islay Whiskey ***slice of candied Ginger*** | ||||||||||
91 | 40 | Zombie [/u/bitcheslovebanjos] | Zombie “OriGinal” • 1.5 oz. Dark Jamaican Rum • 1.5 oz. Gold Puerto Rican Rum • 1 oz. 151 Demerara Rum •.75 oz. Lime Juice • .5 oz. Don's Mix• [2:1 GrapeFruit Juice:Cinnamon Syrup] • .5 oz. Falernum • 1 Tsp. Grenadine • 1/8 Tsp. Absinthe • 1 Dash Angostura Bitters • 6 oz. Crushed Ice blend for 5 seconds and pour unstrained into a tall glass ***mint sprig*** | Simplified Zombie • 1 oz. Dark Jamaican Rum • 1/2 oz. 151 Amber Rum • 1 oz. GrapeFruit Juice • 3/4 oz. Lime Juice • 1/2 oz. Cinnamon Syrup • 1 Dash Angostura shake on ice and strain ***mint sprig*** | Mid-Century Zombie • 1 oz. 151 Demerara Rum • 1 oz. Gold Puerto Rican Rum • 1 oz. Lemon Juice • 1 oz. Light Puerto Rican Rum • 1 oz. Lime Juice • 1 oz. Passion Fruit Syrup • 1 oz. Pineapple Juice • 1 Tsp. Demerara Syrup • 1 Dash Angostura shake on ice and strain ***mint sprig*** | South Seas Zombie • 1 oz. 151 Demerara Rum • 1 oz. Dark Jamaican Rum • 1/2 oz. Italian Vermouth • 1/2 oz. Lemon Juice • 1/2 oz. Light Puerto Rican Rum • 1/2 oz. Orange Curacao • 1 oz. Orange Juice • 1 oz. Pineapple Juice add all ingredients except 151 into shaker shake on ice and pour unstrained into tall glass float 151 on top | Tonga Room Zombie • 1/2 oz. 151 Amber Rum • 1/2 oz. Dark Jamaican Rum • 1 oz. Light Puerto Rican Rum • 1 oz. Lime Juice • 1 oz. Passion Fruit Syrup • 1/2 oz. Pineapple Juice shake on ice and pour unstrained into tall glass ***cocktail cherry, Lime wedge, and pineapple chuck*** | Aku-Aku Zombie • 3/4 oz. 151 Demerara Rum • 3/4 oz. Dark Jamaican Rum • 3/4 oz. Gold Puerto Rican Rum • 3/4 oz. Cinnamon Syrup • 3/4 oz. GrapeFruit Juice • 3/4 oz. Lime Juice • 1/8 Tsp. Absinthe • 1/8 Tsp. Grenadine • 1/8 Tsp. Falernum • 1/8 Tsp. Orange Curacao • 1 Dash Angostura blend for 5 seconds and pour unstrained into a tall glass ***mint sprig*** | Modern Zombie • 1/2 oz. 151 Amber Rum • 1 oz. Apricot Brandy • 1 oz. Dark Jamaican Rum • 1 oz. Gold Puerto Rican Rum • 1 oz. Light Puerto Rican Rum • 1 oz. Lime Juice • 1 oz. Pineapple Juice shake all ingredients except 151 pour unstrained into tall glass float 151 on top | ||||
92 | 39 | Sherry Cobbler | How to Mix Drinks: • 4 oz. Sherry • 1 Tbsp. Sugar • 2 or 3 Orange Slices shake on ice and strain ***berries in season*** | The Fine Art of Mixing Drinks: • 2 Tsp. Sugar Syrup. • Fill glass to within 1/2” of top with Sherry stir with crushed ice | Craft of the Cocktail: • 2 Pineapple Wedges (one with skin and one without) • 2 Orange Slices • 2 Lemon Wedges • 0.5 oz. Maraschino Liqueur • 3 oz. Medium Sherry • 0.5 oz. Lemon Juice • 2 oz. Orange Juice muddle skinless pineapple wedge, 1 orange piece, 1 Lemon piece with maraschino Liqueur add sherry and Juices shake on ice and strain into a goblet with crushed ice ***pineapple, orange and Lemon*** | hebug: • 4 oz. Lustau Amontillado Sherry • 0.5 oz. Cane Syrup [or 2 Tsp. Sugar] • 2 Orange Slices shake on ice and strain ***orange slice and seasonal berries*** | |||||||
93 | 38 | Lucien Gaudin | Vintage Spirits and Forgotten Cocktails: • 1 oz. Gin • 0.5 oz. Campari • 0.5 oz. Dry Vermouth • 0.5 oz. Cointreau stir on ice and strain ***orange twist*** | ||||||||||
94 | 37 | Japanese | The Bar-Tender’s Guide: • 1 Tbsp. Orgeat Syrup • 1/2 Tsp. Bogart’s Bitters • 2 oz. Brandy • 1 or 2 Pieces of Lemon Peel stir on ice and strain-- | The Fine Art of Mixing Drinks: • 1 Part Orgeat • 8 Part Cognac • 1 Dash Angostura stir on ice and strain-- | PDT: • 2 oz. Hine VSOP cognac • 0.5 oz. Kassatly Chtaura Orgeat • 2 Dashes Angostura Bitters stir on ice and strain ***Lemon peel** | Bartender's Choice App: • 2.5 oz. Cognac • 0.5 oz. Orgeat • 3 Dashes Angostura stir on ice and strain ***Lemon peel** | |||||||
95 | 36 | Armistice | Zig Zag Café: • 1.5 oz. Rittenhouse Rye • 0.5 oz. Noilly Prat Dry Vermouth • 0.25 oz. Green Chartreuse • 0.25 oz. Luxardo Maraschino Liqueur • 2 Dashes Fee’s WhiskeyBarrel Bitters stir on ice and strain | ||||||||||
96 | 35 | Corpse Reviver No. 1 | Savoy: • 1/4 Italian Vermouth • 1/4 Apple Brandy or Cavados • 1/2 Brandy shake on ice and strain | The Joy of Mixology: • 2 oz. Applejack • 0.75 oz. Sweet Vermouth • 0.75 oz. Brandy stir on ice and strain | Bartender's Choice App: • 1.5 oz. Cognac • 0.5 oz. Applejack • 1 oz. Sweet Vermouth • 2 Dashes Angostura Bitters stir on ice and strain | ||||||||
97 | 34 | Cameron’s Kick | Savoy: • 1/3 Scotch Whiskey • 1/3 Irish Whiskey • 1/6 Lemon Juice • 1/6 Orgeat shake on ice and strain | PDT: • 1 oz. Famous Grouse blended Scotch Whiskey • 1 oz. Jameson Irish Whiskey • 0.75 oz. Lemon Juice • 0.5 oz. Kassatly Chtaura Orgeat shake on ice and strain | Bartender's Choice App: • 1 oz. Scotch Whiskey • 1 oz. Irish Whiskey • 0.75 oz. Lemon Juice • 0.75 oz. Orgeat shake on ice and strain ***optional Lemon twist*** | ||||||||
98 | 33 | Rattlesnake [/u/GWCad] | Savoy: • 4 Glasses Rye Whisky [2 oz. Rye] • 2 Egg Whites [1/2 oz. Egg White] • 1 Glass Sweetened Lemon Juice [1/2 oz. Sweetened Lemon Juice] • A Few Dashes Absinthe Dry-shake 15 seconds, add ice, shake and strain | PDT: • 2 oz. Rittenhouse Bonded Rye Whiskey • 1 oz. Lemon Juice • .75 oz. Simple Syrup • 1 Egg White rince egg coupe with absinthe Dry-shake, add ice, shake and strain into egg coupe | Milk & Honey: • 50 ml [1.7 oz] Rye • 20 ml [.68 oz] Lemon • 20 ml [.68 oz] Simple • 1 Egg White rince glass with absinthe Dry-shake, add ice, shake and strain | The American Cocktail Book: • 3 Drops Absinthe • 1.5 oz. Whiskey • .75 oz. Lemon Juice • .5 oz. Simple Syrup • 1 Fresh Egg White shake absinthe on ice, add Whiskey, Lemon Juice, Simple Syrup egg white and shake vigorously, strain ***Lemon twist*** | GWCad: • 2 oz. Rye • 3/4 oz. Lemon Juice • 1/2 oz. Simple Syrup • 1/2 oz. Egg White rince chilled glass with absinthe Dry-shake, add ice, shake and strain into chilled glass | Beretta’s Rattlesnake: 2 oz. Rye Whiskey 1 oz. Lemon Juice 1/2 oz. Grade B Maple Syrup 2 Dashes Peychaud's Bitters 1/2 oz. Egg Whites ***Lemon twist*** | |||||
99 | 32 | Bee’s Knees | World Drinks and How to Mix Them: • 1/2 Jigger Gin • 1 Spoon Lemon Juice • 1 Spoon Orange Juice • 1 Spoon Honey shake on ice and strain | The Artistry of Mixing Drinks: • Juice from 1/4 Lemon [~0.25 oz.] • 1 Tsp. honey • 1/2 Glass Gin [~1 oz.] shake on ice and strain | The Fine Art of Mixing Drinks: • 1 Part Honey • 2 Parts Lemon Juice • 8 Parts Gin shake on ice and strain | Craft of the Cocktail: • 2 oz. Gin • 0.75 oz. Honey Syrup [1:1 honey:Water] • 0.5 oz. Lemon Juice shake on ice and strain | PDT: • 2 oz. Plymouth Gin • 0.75 oz. Honey Syrup [2:1 honey:Water] • 0.75 oz. Lemon Juice shake on ice and strain | Bartender's Choice App: • 2 oz. Gin • 0.75 oz. Honey Syrup [3:1 honey:Water] • 0.75 oz. Lemon Juice shake on ice and strain | |||||
100 | 31 | Shaddock | Trina’s Starlite Lounge: • 0.75 oz. Genever • 0.75 oz. St. Germain • 0.75 oz. Aperol • 0.75 oz. Lemon Juice shake on ice and strain ***Lemon peel*** |