__ __ __ _ _ ___ __ ___ / /\ ( (`/ /` | || | | |_) / /\ | |_) /_/--\_)_)\_\_,|_||_| |_|_)/_/--\|_| \ =========================================== Serving up delicious cocktails in plain text. ALEXANDER ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) Cognac ▸ 30 ml (1 oz) Crème de Cacao (Brown) ▸ 30 ml (1 oz) Fresh Cream Garnish: Sprinkle fresh ground nutmeg on top. Method: Pour all ingredients into cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass. AMERICANO ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) Bitter Campari ▸ 30 ml (1 oz) Sweet Red Vermouth ▸ 1 splash Soda Water Garnish: Garnish with half orange slice and a lemon zest. Method: Mix the ingredients directly in an old fashioned glass filled with ice cubes. Add a splash of Soda Water. Stir gently. ANGEL FACE ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) Gin ▸ 30 ml (1 oz) Apricot Brandy ▸ 30 ml (1 oz) Calvados Method: Pour all ingredients into cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass. AVIATION ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Gin ▸ 15 ml (1/2 oz) Maraschino Luxardo ▸ 15 ml (1/2 oz) Fresh Lemon Juice ▸ 1 bar spoon Crème de Violette Garnish: Optional Maraschino Cherry. Method: Add all ingredients into a cocktail shaker. Shake with cracked ice and strain into a chilled cocktail glass. BARRACUDA ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Gold Rum ▸ 15 ml (1/2 oz) Galliano ▸ 60 ml (2 oz) Fresh Pineapple Juice ▸ 1 dash Fresh Lime Juice ▸ 1 top up Prosecco Garnish: Pineapple and Cherry, optional mint sprig for additional aroma. Method: Pour all ingredients into cocktail shaker except the Prosecco, shake well with ice, strain into chilled highball glass filled with ice and top up with Prosecco. BEE’S KNEES ------------------------------------------- Ingredients: ▸ 52.5 ml (1 3/4 oz) Dry Gin ▸ 2 teaspoon Honey Syrup ▸ 22.5 ml (3/4 oz) Fresh Lemon Juice ▸ 22.5 ml (3/4 oz) Fresh Orange Juice Garnish: Optionally garnish with a lemon or orange zest. Method: Stir honey with lemon and orange juices until it dissolves, add gin and shake with ice. Strain into a chilled cocktail glass. BELLINI ------------------------------------------- Ingredients: ▸ 100 ml (3 oz) Prosecco ▸ 50 ml (1 3/4 oz) White Peach Puree Method: Pour peach puree into the mixing glass with ice, add the Prosecco wine. Stir gently and pour in a chilled flute glass. Note: PUCCINI - Fresh Mandarin Orange Juice; ROSSINI - Fresh Strawberry Puree; TINTORETTO - Fresh Pomegranate Juice. BETWEEN THE SHEETS ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) White Rum ▸ 30 ml (1 oz) Cognac ▸ 30 ml (1 oz) Triple Sec ▸ 20 ml (3/4 oz) Fresh Lemon Juice Method: Add all ingredients into a cocktail shaker. Shake with ice and strain into a chilled cocktail glass. BLACK RUSSIAN ------------------------------------------- Ingredients: ▸ 50 ml (1 3/4 oz) Vodka ▸ 20 ml (3/4 oz) Coffee Liqueur Method: Pour the ingredients into the old fashioned glass filled with ice cubes. Stir gently. Note: WHITE RUSSIAN - Float fresh cream on the top and stir in slowly. BLOODY MARY ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Vodka ▸ 90 ml (3 oz) Tomato Juice ▸ 15 ml (1/2 oz) Fresh Lemon Juice ▸ 2 dash Worcestershire Sauce ▸ 1 dash Tabasco ▸ 1 dash Celery Salt ▸ 1 dash Pepper (Up to taste) Garnish: Celery, Lemon Wedge (Optional) Method: Stir gently all the ingredients in a mixing glass with ice, pour into rocks glass. Note: If requested served with ice, pour into highball glass. BOULEVARDIER ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Bourbon or Rye Whiskey ▸ 30 ml (1 oz) Bitter Campari ▸ 30 ml (1 oz) Sweet Red Vermouth Garnish: Garnish with orange zest, optionally a lemon zest. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. BRAMBLE ------------------------------------------- Ingredients: ▸ 50 ml (1 3/4 oz) Gin ▸ 25 ml (3/4 oz) Fresh Lemon Juice ▸ 12.5 ml (1/2 oz) Sugar Syrup ▸ 15 ml (1/2 oz) Crème de Mûre Garnish: Garnish optionally with a lemon slice and blackberries. Method: Pour all ingredients into a cocktail shaker except the Crème de Mûre, shake well with ice, strain into chilled old fashioned glass filled with crushed ice, then pour the blackberry liqueur (Crème de Mûre) over the top of the drink, in a circular motion. BRANDY CRUSTA ------------------------------------------- Ingredients: ▸ 52.5 ml (1 3/4 oz) Brandy ▸ 7.5 ml (1/4 oz) Maraschino Luxardo ▸ 1 bar spoon Curacao ▸ 15 ml (1/2 oz) Fresh Lemon Juice ▸ 1 bar spoon Simple Syrup ▸ 2 dash Aromatic Bitters Garnish: Rub a slice of orange (or lemon) around the rim of the glass and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Carefully curling place the orange/lemon peel around the inside of the glass. Method: Mix together all ingredients with ice cubes in a mixing glass and strain into prepared slim cocktail glass. CAIPIRINHA ------------------------------------------- Ingredients: ▸ 60 ml (2 oz) Cachaça ▸ 1 piece Lime cut into small wedges ▸ 4 teaspoon White Cane Sugar Method: Place lime and sugar into a double old fashioned glass and muddle gently. Fill the glass with cracked ice and add Cachaça. Stir gently to involve ingredients. Note: CAIPIROSKA - Instead of Cachaça use Vodka; CANCHANCHARA ------------------------------------------- Ingredients: ▸ 60 ml (2 oz) Cuban Aguardiente ▸ 15 ml (1/2 oz) Fresh Lime Juice ▸ 15 ml (1/2 oz) Raw Honey ▸ 50 ml (1 3/4 oz) Water Garnish: Lime wedge. Method: Mix honey with water and lime juice and spread the mixture on the bottom and sides of the glass. Add cracked ice, and then the rum. End by energetically stirring from bottom to top. CASINO ------------------------------------------- Ingredients: ▸ 40 ml (1 1/4 oz) Old Tom Gin ▸ 10 ml (1/4 oz) Maraschino Luxardo ▸ 10 ml (1/4 oz) Fresh Lemon Juice ▸ 2 dash Orange Bitters Garnish: Garnish with lemon zest and a maraschino cherry. Method: Pour all ingredients into cocktails shaker, shake well with ice, strain into chilled rocks glass with ice. CHAMPAGNE COCKTAIL ------------------------------------------- Ingredients: ▸ 90 ml (3 oz) Chilled Champagne ▸ 10 ml (1/4 oz) Cognac ▸ 2 dash Angostura bitters ▸ few drops Grand Marnier (optional) ▸ 1 piece Sugar Cube Garnish: Garnish with orange zest and maraschino cherry. Method: Place the sugar cube with 2 dashes of bitters in a large Champagne glass, add the cognac. Pour gently chilled Champagne. CLOVER CLUB ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Gin ▸ 15 ml (1/2 oz) Raspberry Syrup ▸ 15 ml (1/2 oz) Fresh Lemon Juice ▸ few drops Egg White Garnish: Fresh raspberries. Method: Pour all ingredients into cocktails shaker, shake well with ice, strain into chilled cocktail glass. CORPSE REVIVER #2 ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) Gin ▸ 30 ml (1 oz) Cointreau ▸ 30 ml (1 oz) Lillet Blanc ▸ 30 ml (1 oz) Fresh Lemon Juice ▸ 1 dash Absinthe Garnish: Garnish with orange zest Method: Pour all ingredients into shaker with ice. Shake well and strain in chilled cocktail glass. COSMOPOLITAN ------------------------------------------- Ingredients: ▸ 40 ml (1 1/4 oz) Vodka Citron ▸ 15 ml (1/2 oz) Cointreau ▸ 15 ml (1/2 oz) Fresh Lime Juice ▸ 30 ml (1 oz) Cranberry Juice Garnish: Garnish with a lemon twist. Method: Add all ingredients into a cocktail shaker filled with ice. Shake well and strain into a large cocktail glass. CUBA LIBRE ------------------------------------------- Ingredients: ▸ 50 ml (1 3/4 oz) White Rum ▸ 120 ml (3 oz) Coca Cola ▸ 10 ml (1/4 oz) Fresh Lime Juice Garnish: Garnish with lime wedge. Method: Build all ingredients in a highball glass filled with ice. DAIQUIRI ------------------------------------------- Ingredients: ▸ 60 ml (2 oz) White Cuban Ron ▸ 20 ml (3/4 oz) Fresh Lime Juice ▸ 2 bar spoon Superfine Sugar Method: In a cocktail shaker add all ingredients. Stir well to dissolve the sugar. Add ice and shake. Strain into chilled cocktail glass. DARK ‘N’ STORMY ------------------------------------------- Ingredients: ▸ 60 ml (2 oz) Goslings Rum ▸ 100 ml (3 oz) Ginger Beer Garnish: Garnish with a lime wedge or slice. Method: In a highball glass filled with ice pour the ginger beer and top floating with the Rum. DRY MARTINI ------------------------------------------- Ingredients: ▸ 60 ml (2 oz) Gin ▸ 10 ml (1/4 oz) Dry Vermouth Garnish: Squeeze oil from lemon peel onto the drink, or garnish with green olives if requested. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. ESPRESSO MARTINI ------------------------------------------- Ingredients: ▸ 50 ml (1 3/4 oz) Vodka ▸ 30 ml (1 oz) Kahlúa ▸ 10 ml (1/4 oz) Sugar Syrup ▸ 1 shot strong Espresso Method: Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. FERNANDITO ------------------------------------------- Ingredients: ▸ 50 ml (1 3/4 oz) Fernet Branca ▸ 1 fill up Cola Method: Pour the Fernet Branca into a double old fashioned glass with ice, fill the glass up with Cola. Gently stir. FRENCH 75 ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) Gin ▸ 15 ml (1/2 oz) Fresh Lemon Juice ▸ 15 ml (1/2 oz) Sugar Syrup ▸ 60 ml (2 oz) Champagne Method: Pour all the ingredients, except Champagne, into a shaker. Shake well and strain into a Champagne flute. Top up with Champagne. Stir gently. FRENCH CONNECTION ------------------------------------------- Ingredients: ▸ 35 ml (1 1/4 oz) Cognac ▸ 35 ml (1 1/4 oz) Amaretto Method: Pour all ingredients directly into an old fashioned glass filled with ice cubes. Stir gently. FRENCH MARTINI ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Vodka ▸ 15 ml (1/2 oz) Raspberry Liqueur ▸ 15 ml (1/2 oz) Fresh Pineapple Juice Garnish: Squeeze oil from lemon peel onto the drink. Method: Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. GIN FIZZ ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Gin ▸ 30 ml (1 oz) Fresh Lemon Juice ▸ 10 ml (1/4 oz) Simple Syrup ▸ 1 splash Soda Water Garnish: Garnish with a lemon slice, optional lemon zest. Method: Shake all ingredients with ice except soda water. Pour into thin tall Tumbler glass, top with a splash soda water. Note: Serve without ice. GOLDEN DREAM ------------------------------------------- Ingredients: ▸ 20 ml (3/4 oz) Galliano ▸ 20 ml (3/4 oz) Triple Sec ▸ 20 ml (3/4 oz) Fresh Orange Juice ▸ 10 ml (1/4 oz) Fresh Cream Method: Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass. GRASSHOPPER ------------------------------------------- Ingredients: ▸ 20 ml (3/4 oz) Crème de Cacao (White) ▸ 20 ml (3/4 oz) Crème de Menthe (Green) ▸ 20 ml (3/4 oz) Fresh Cream Garnish: Mint leaf (optional) Method: Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass. HANKY PANKY ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) London Dry Gin ▸ 45 ml (1 1/2 oz) Sweet Red Vermouth ▸ 7.5 ml (1/4 oz) Fernet Branca Garnish: Orange zest. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. HEMINGWAY SPECIAL ------------------------------------------- Ingredients: ▸ 60 ml (2 oz) Rum ▸ 40 ml (1 1/4 oz) Grapefruit Juice ▸ 15 ml (1/2 oz) Maraschino Luxardo ▸ 15 ml (1/2 oz) Fresh Lime Method: Pour all ingredients into a shaker with ice. Shake well and strain into a large cocktail glass. HORSE’S NECK ------------------------------------------- Ingredients: ▸ 40 ml (1 1/4 oz) Cognac ▸ 120 ml (3 oz) Ginger Ale ▸ 1 dash Angostura Bitters (optional) Garnish: Garnish with a rind of one lemon spiral. Method: Pour Cognac and ginger ale directly into a highball glass with ice cubes. Stir gently. If preferred, add dashes of Angostura Bitter. ILLEGAL ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) Espadin Mezcal ▸ 15 ml (1/2 oz) Jamaica Overproof White Rum ▸ 15 ml (1/2 oz) Falernum ▸ 1 bar spoon Maraschino Luxardo ▸ 22.5 ml (3/4 oz) Fresh Lime Juice ▸ 15 ml (1/2 oz) Simple Syrup ▸ few drops Egg White (Optional) Method: Pour all ingredients into the shaker. Shake vigorously with ice. Strain into a chilled cocktail glass, or “on the rocks” in a traditional clay or terracotta mug. IRISH COFFEE ------------------------------------------- Ingredients: ▸ 50 ml (1 3/4 oz) Irish Whiskey ▸ 120 ml (3 oz) Hot coffee ▸ 50 ml (1 3/4 oz) Fresh cream (Chilled) ▸ 1 teaspoon Sugar Method: Warm black coffee is poured into a pre-heated Irish coffee glass. Whiskey and at least one teaspoon of sugar is added and stirred until dissolved. Fresh thick chilled cream is carefully poured over the back of a spoon held just above the surface of the coffee. The layer of cream will float on the coffee without mixing. Plain sugar can be replaced with sugar syrup JOHN COLLINS ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Gin ▸ 30 ml (1 oz) Fresh Lemon Juice ▸ 15 ml (1/2 oz) Simple Syrup ▸ 60 ml (2 oz) Soda Water Garnish: Garnish with a lemon slice and maraschino cherry. Method: Pour all ingredients directly into a highball filled with ice. Stir gently. Note: Use ‘Old Tom’ Gin for Tom Collins. KIR ------------------------------------------- Ingredients: ▸ 90 ml (3 oz) Dry White Wine ▸ 10 ml (1/4 oz) Crème de Cassis Method: Pour Crème de Cassis into glass, top up with white wine. Note: KIR ROYAL - Use Champagne instead of white wine LAST WORD ------------------------------------------- Ingredients: ▸ 22.5 ml (3/4 oz) Gin ▸ 22.5 ml (3/4 oz) Green Chartreuse ▸ 22.5 ml (3/4 oz) Maraschino Luxardo ▸ 22.5 ml (3/4 oz) Fresh Lime Juice Method: Add all ingredients into a cocktail shaker. Shake with ice and strain into a chilled cocktail glass. LEMON DROP MARTINI ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) Vodka Citron ▸ 20 ml (3/4 oz) Triple Sec ▸ 15 ml (1/2 oz) Fresh Lemon Juice Garnish: Garnish with sugar rim around the glass. Method: Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. LONG ISLAND ICE TEA ------------------------------------------- Ingredients: ▸ 15 ml (1/2 oz) Vodka ▸ 15 ml (1/2 oz) Tequila ▸ 15 ml (1/2 oz) White rum ▸ 15 ml (1/2 oz) Gin ▸ 15 ml (1/2 oz) Cointreau ▸ 30 ml (1 oz) Lemon juice ▸ 20 ml (3/4 oz) Simple syrup ▸ 1 top up Cola Garnish: Lemon Slice (Optional) Method: Add all ingredients into a highball glass filled with ice. Stir gently. MAI-TAI ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) Amber Jamaican Rum ▸ 30 ml (1 oz) Martinique Molasses Rhum ▸ 15 ml (1/2 oz) Orange Curacao ▸ 15 ml (1/2 oz) Orgeat Syrup (Almond) ▸ 30 ml (1 oz) Fresh Lime Juice ▸ 7.5 ml (1/4 oz) Simple Syrup Garnish: Garnish with pineapple spear, mint leaves, and lime peel. Method: Add all ingredients into a shaker with ice. Shake and pour into a double rocks glass or a highball glass. The Martinique molasses rum used by Trader Vic was not an Agricole rum but a type of “rummy” from molasses. MANHATTAN ------------------------------------------- Ingredients: ▸ 50 ml (1 3/4 oz) Rye Whiskey ▸ 20 ml (3/4 oz) Sweet Red Vermouth ▸ 1 dash Angostura Bitters Garnish: Garnish with a cocktail cherry. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. Note: BLACK MANHATTAN - Use Averna amaro instead of sweet vermouth and add a dash of orange bitters. MARGARITA ------------------------------------------- Ingredients: ▸ 50 ml (1 3/4 oz) Tequila 100% Agave ▸ 20 ml (3/4 oz) Triple Sec ▸ 15 ml (1/2 oz) Freshly Squeezed Lime Juice Garnish: Half salt rim (Optional) Method: Add all ingredients into a shaker with ice. Shake and strain into a chilled cocktail glass MARTINEZ ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) London Dry Gin ▸ 45 ml (1 1/2 oz) Sweet Red Vermouth ▸ 1 bar spoon Maraschino Liqueur ▸ 2 dash Orange Bitters Garnish: Lemon zest. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. MARY PICKFORD ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) White Rum ▸ 45 ml (1 1/2 oz) Fresh Pineapple Juice ▸ 7.5 ml (1/4 oz) Maraschino Luxardo ▸ 5 ml (1/8 oz) Grenadine Syrup Method: Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass. MIMOSA ------------------------------------------- Ingredients: ▸ 75 ml (2 1/2 oz) Fresh orange juice ▸ 75 ml (2 1/2 oz) Prosecco Garnish: Garnish with an orange twist (optional). Method: Pour orange juice into a flute glass and gently pour the sparkling wine. Stir gently. Note: Also known as Buck’s Fizz. MINT JULEP ------------------------------------------- Ingredients: ▸ 60 ml (2 oz) Bourbon Whiskey ▸ 4 piece fresh Mint sprigs ▸ 1 teaspoon Powdered Sugar ▸ 2 teaspoon Water Garnish: Garnish with a mint sprig. Method: In Julep Stainless Steel Cup gently muddle the mint with sugar and water. Fill the glass with cracked ice, add the Bourbon and stir well until the cup frosts. MOJITO ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) White Cuban Ron ▸ 20 ml (3/4 oz) Fresh Lime Juice ▸ 6 piece Mint Sprigs ▸ 2 teaspoon White Cane Sugar ▸ 1 top up Soda Water Garnish: Garnish with sprigs of mint and slice of lime. Method: Mix mint springs with sugar and lime juice. Add splash of soda water and fill the glass with ice. Pour the rum and top with soda water. Light stir to involve all ingredients. MONKEY GLAND ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Dry Gin ▸ 45 ml (1 1/2 oz) Fresh Orange Juice ▸ 1 tablespoon Absinthe ▸ 1 tablespoon Grenadine Syrup Method: Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass. MOSCOW MULE ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Smirnoff Vodka ▸ 120 ml (3 oz) Ginger Beer ▸ 10 ml (1/4 oz) Fresh lime juice Garnish: Garnish with a lime slice Method: In a Mule Cup or rocks glass, combine the vodka and ginger beer. Add lime juice and gently stir to involve all ingredients. NAKED AND FAMOUS ------------------------------------------- Ingredients: ▸ 22.5 ml (3/4 oz) Mezcal ▸ 22.5 ml (3/4 oz) Yellow Chartreuse ▸ 22.5 ml (3/4 oz) Aperol ▸ 22.5 ml (3/4 oz) Fresh Lime Juice Method: Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. NEGRONI ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) Gin ▸ 30 ml (1 oz) Bitter Campari ▸ 30 ml (1 oz) Sweet Red Vermouth Garnish: Garnish with a half orange slice. Method: Pour all ingredients directly into a chilled old fashioned glass filled with ice, Stir gently. NEW YORK SOUR ------------------------------------------- Ingredients: ▸ 60 ml (2 oz) Rye Whiskey or Bourbon ▸ 22.5 ml (3/4 oz) Simple syrup ▸ 30 ml (1 oz) Fresh lemon juice ▸ few drops Egg White ▸ 15 ml (1/2 oz) Red wine (Shiraz or Malbech) Garnish: Garnish with lemon or orange zest with cherry. Method: Pour all ingredients into the shaker. Shake vigorously with ice. Strain into a chilled rocks glass filled with ice. Float the wine on top. OLD CUBAN ------------------------------------------- Ingredients: ▸ 6-8 piece Mint Leaves ▸ 45 ml (1 1/2 oz) Aged Rum ▸ 22.5 ml (3/4 oz) Fresh Lime Juice ▸ 30 ml (1 oz) Simple Syrup ▸ 2 dash Angostura Bitters ▸ 60 ml (2 oz) Brut Champagne or Prosecco Garnish: Garnish with mint springs. Method: Pour all ingredients into cocktail shaker except the wine, shake well with ice, strain into chilled elegant cocktail glass. Top up with the sparkling wine. OLD FASHIONED ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Bourbon or Rye Whiskey ▸ 1 piece Sugar Cube ▸ few dash Angostura Bitters ▸ few dash Plain Water Garnish: Garnish with an orange slice or zest, and a cocktail cherry. Method: Place sugar cube in old fashioned glass and saturate with bitter, add few dashes of plain water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Stir gently. PALOMA ------------------------------------------- Ingredients: ▸ 50 ml (1 3/4 oz) 100% Agave Tequila ▸ 5 ml (1/8 oz) Fresh lime ▸ 1 pinch Salt ▸ 100 ml (3 oz) Pink Grapefruit Soda Garnish: Garnish with a slice of lime. Method: Poor the tequila into a highball glass, squeeze the lime juice. Add ice and salt, fill up pink grapefruit soda. Stir gently. PAPER PLANE ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) Bourbon Whiskey ▸ 30 ml (1 oz) Amaro Nonino ▸ 30 ml (1 oz) Aperol ▸ 30 ml (1 oz) Fresh Lemon Juice Method: Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. PARADISE ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) Gin ▸ 20 ml (3/4 oz) Apricot Brandy ▸ 15 ml (1/2 oz) Fresh Orange Juice Method: Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. PENICILLIN ------------------------------------------- Ingredients: ▸ 60 ml (2 oz) Blended Scotch Whisky ▸ 7.5 ml (1/4 oz) Lagavulin 16 y Whisky ▸ 22.5 ml (3/4 oz) Fresh Lemon Juice ▸ 22.5 ml (3/4 oz) Honey Syrup ▸ 2-3 piece quarter size Sliced Fresh Ginger Garnish: Garnish with candied ginger. Method: Muddle fresh ginger in a shaker and add the remaining ingredients, except for the Islay single malt whiskey. Fill the shaker with ice and shake. Double-strain into a chilled old fashioned glass with ice. Float the single malt whisky on top. PINA COLADA ------------------------------------------- Ingredients: ▸ 50 ml (1 3/4 oz) White Rum ▸ 30 ml (1 oz) Coconut Cream ▸ 50 ml (1 3/4 oz) Fresh Pineapple Juice Garnish: Garnish with a slice of pineapple with a cocktail cherry. Method: Blend all the ingredients with ice in an electric blender, pour into a large glass, and serve with straws. Note: Historically a few drops of fresh lime juice were added to taste. 4 slices of fresh pineapple can be used instead of juice PISCO SOUR ------------------------------------------- Ingredients: ▸ 60 ml (2 oz) Pisco ▸ 30 ml (1 oz) Fresh Lemon Juice ▸ 20 ml (3/4 oz) Simple Syrup ▸ 1 piece Raw Egg White Garnish: Few dashes of Amargo bitters on top as an aromatic garnish. Method: Add all ingredients into a shaker with ice. Shake and strain into a chilled goblet glass. PLANTER’S PUNCH ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Jamaican Rum ▸ 15 ml (1/2 oz) Lime Juice ▸ 30 ml (1 oz) Sugar Cane Juice Garnish: Garnish with orange zest. Method: Pour all ingredients directly in a small tumbler or a typical terracotta glass. Note: Add dilution up to taste, it can be given by water, ice or fresh juices. PORTO FLIP ------------------------------------------- Ingredients: ▸ 15 ml (1/2 oz) Brandy ▸ 45 ml (1 1/2 oz) Red Tawny Port Wine ▸ 10 ml (1/4 oz) Egg Yolk Garnish: Sprinkle with fresh ground nutmeg. Method: Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass. RAMOS FIZZ ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Gin ▸ 15 ml (1/2 oz) Fresh Lime Juice ▸ 15 ml (1/2 oz) Fresh Lemon Juice ▸ 30 ml (1 oz) Sugar Syrup ▸ 60 ml (2 oz) Cream ▸ 30 ml (1 oz) Egg white ▸ 3 dash Orange Flower Water ▸ 2 drops Vanilla Extract ▸ 1 top up Soda Water Method: Pour all ingredients except soda water in a cocktail shaker with ice, Shake for two minutes, double strain in a glass, pour the drink back in the shaker, and hard shake without ice for one minute. Strain into a highball glass, top up with soda. Note: The drink was invented by Henry Ramos in 1888, at his bar Meyer’s Table d’Hôtel Internationale in New Orleans. The Ramos Fizz was originally shaken for 12 minutes by a crew of 30 bartenders who passed the shaker from one to another. RUSSIAN SPRING PUNCH ------------------------------------------- Ingredients: ▸ 25 ml (3/4 oz) Vodka ▸ 25 ml (3/4 oz) Fresh Lemon Juice ▸ 15 ml (1/2 oz) Crème de Cassis ▸ 10 ml (1/4 oz) Sugar syrup ▸ 1 top up Sparkling wine Garnish: Garnish with blackberries and optionally a lemon slice as well. Method: Pour all ingredients into a cocktail shaker except the sparkling wine, shake well with ice, strain into a chilled tall tumbler glass filled with ice, and top up with sparkling wine. RUSTY NAIL ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Scotch Whisky ▸ 25 ml (3/4 oz) Drambuie Garnish: Garnish with lemon zest. Method: Pour all ingredients directly into an old fashioned glass filled with ice. Stir gently. SAZERAC ------------------------------------------- Ingredients: ▸ 50 ml (1 3/4 oz) Cognac ▸ 10 ml (1/4 oz) Absinthe ▸ 1 piece Sugar Cube ▸ 2 dash Peychaud’s Bitters Garnish: Garnish with lemon zest. Method: Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice in a mixing glass. Discard the ice and any excess absinthe from the prepared glass, strain the mixed drink into the glass. Note: The original recipe changed after the American Civil War, Rye Whiskey substituted Cognac as it became hard to obtain. SEA BREEZE ------------------------------------------- Ingredients: ▸ 40 ml (1 1/4 oz) Vodka ▸ 120 ml (3 oz) Cranberry Juice ▸ 30 ml (1 oz) Grapefruit Juice Garnish: Garnish with orange zest and cherry Method: Build all ingredients in a highball glass filled with ice. SEX ON THE BEACH ------------------------------------------- Ingredients: ▸ 40 ml (1 1/4 oz) Vodka ▸ 20 ml (3/4 oz) Peach Schnapps ▸ 40 ml (1 1/4 oz) Fresh Orange Juice ▸ 40 ml (1 1/4 oz) Cranberry Juice Garnish: Garnish with a half orange slice. Method: Build all ingredients in a highball glass filled with ice. SIDECAR ------------------------------------------- Ingredients: ▸ 50 ml (1 3/4 oz) Cognac ▸ 20 ml (3/4 oz) Triple Sec ▸ 20 ml (3/4 oz) Fresh Lemon Juice Method: Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass. SINGAPORE SLING ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) Gin ▸ 15 ml (1/2 oz) Cherry liqueur ▸ 7.5 ml (1/4 oz) Cointreau ▸ 7.5 ml (1/4 oz) DOM Bénédictine ▸ 120 ml (3 oz) Fresh Pineapple Juice ▸ 15 ml (1/2 oz) Fresh Lime Juice ▸ 10 ml (1/4 oz) Grenadine Syrup ▸ 1 dash Angostura bitters Garnish: Garnish with pineapple and maraschino cherry Method: Pour all ingredients into a cocktail shaker filled with ice cubes. Shake well. Strain into Hurricane glass. SOUTHSIDE ------------------------------------------- Ingredients: ▸ 60 ml (2 oz) London Dry Gin ▸ 30 ml (1 oz) Fresh Lemon Juice ▸ 15 ml (1/2 oz) Simple Syrup ▸ 5-6 piece Mint Leaves ▸ few drops Egg White (Optional) Garnish: Garnish with mint springs. Method: Pour all ingredients into a cocktail shaker, shake well with ice, double-strain into chilled cocktail glass. Note: If egg white is used shake vigorously. SPICY FIFTY ------------------------------------------- Ingredients: ▸ 50 ml (1 3/4 oz) Vodka Vanilla ▸ 15 ml (1/2 oz) Elderflower Cordial ▸ 15 ml (1/2 oz) Fresh Lime Juice ▸ 10 ml (1/4 oz) Monin Honey Syrup ▸ 2 piece thin Slices Red Chili Pepper Garnish: Garnish with a red chili pepper Method: Pour all ingredients into a cocktail shaker, shake well with ice, double-strain into chilled cocktail glass. SPRITZ ------------------------------------------- Ingredients: ▸ 90 ml (3 oz) Prosecco ▸ 60 ml (2 oz) Aperol ▸ 1 splash Soda water Garnish: Garnish with a slice of orange. Method: Build all ingredients into a wine glass filled with ice. Stir gently. Note: There are other versions of the Spritz that use Campari, Cynar or Select instead of Aperol. STINGER ------------------------------------------- Ingredients: ▸ 50 ml (1 3/4 oz) Cognac ▸ 20 ml (3/4 oz) White Crème de Menthe Garnish: Optional mint leave. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. SUFFERING BASTARD ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) Cognac or Brandy ▸ 30 ml (1 oz) Gin ▸ 15 ml (1/2 oz) Fresh Lime Juice ▸ 2 dash Angostura Bitters ▸ 1 top up Ginger beer Garnish: Garnish with mint springs and optionally an orange slice as well. Method: Pour all ingredients into a cocktail shaker except the ginger beer, shake well with ice, Pour unstrained into a Collins glass or in the original S. Bastard mug and top up with ginger beer. TEQUILA SUNRISE ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Tequila ▸ 90 ml (3 oz) Fresh Orange Juice ▸ 15 ml (1/2 oz) Grenadine Syrup Garnish: Garnish with half orange slice or an orange zest Method: Pour tequila and orange juice directly into highball glass filled with ice cubes. Add the grenadine syrup to create chromatic effect (sunrise), do not stir. TIPPERARY ------------------------------------------- Ingredients: ▸ 50 ml (1 3/4 oz) Irish Whiskey ▸ 25 ml (3/4 oz) Sweet Red Vermouth ▸ 15 ml (1/2 oz) Green Chartreuse ▸ 2 dash Angostura Bitters Garnish: Garnish with a slice of orange. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. TOMMY’S MARGARITA ------------------------------------------- Ingredients: ▸ 60 ml (2 oz) Tequila Agave 100% Reposado ▸ 30 ml (1 oz) Fresh Lime Juice (Persiano) ▸ 30 ml (1 oz) Agave Syrup (1/2 Water + 1/2 Agave Nectar) Garnish: Garnish with a lime slice. Method: Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled rocks glass filled with ice. TRINIDAD SOUR ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Angostura Bitters ▸ 30 ml (1 oz) Orgeat Syrup ▸ 22.5 ml (3/4 oz) Fresh Lemon Juice ▸ 15 ml (1/2 oz) Rye Whisky Method: Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass. TUXEDO ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) Old Tom Gin ▸ 30 ml (1 oz) Dry Vermouth ▸ 1/2 bar spoon Maraschino Luxardo ▸ 1/4 bar spoon Absinthe ▸ 3 dash Orange Bitters Garnish: Garnish with cherry and lemon zest Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. VE.N.TO ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) White Smooth Grappa ▸ 22.5 ml (3/4 oz) Fresh lemon Juice ▸ 15 ml (1/2 oz) Honey mix (replace water with chamomile) ▸ 15 ml (1/2 oz) Chamomile cordial ▸ 10 ml (1/4 oz) Egg White (Optional) Garnish: Garnish with lemon zest and white grapes. Method: Pour all ingredients into the shaker. Shake vigorously with ice. Strain into a chilled small tumbler glass filled with ice. Note: If desired water can be replaced by chamomile infusion in the honey mix. VESPER ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Gin ▸ 15 ml (1/2 oz) Vodka ▸ 7.5 ml (1/4 oz) Lillet Blanc Garnish: Lemon zest Method: Pour all ingredients into a cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass. VIEUX CARRÈ ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) Rye Whiskey ▸ 30 ml (1 oz) Cognac ▸ 30 ml (1 oz) Sweet Vermouth ▸ 1 bar spoon Bénédictine ▸ 2 dash Peychaud’s Bitters Garnish: Garnish with orange zest and maraschino cherry. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. WHISKEY SOUR ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Bourbon Whiskey ▸ 25 ml (3/4 oz) Fresh Lemon Juice ▸ 20 ml (3/4 oz) Sugar Syrup ▸ 20 ml (3/4 oz) Egg White (Optional) Garnish: Garnish with a half orange slice and maraschino cherry, optionally use orange zest. Method: Pour all ingredients into a cocktail shaker filled with ice. Shake well. Strain into cobbler glass. If served “On the rocks”, strain ingredients into an old fashioned glass filled with ice. Note: If egg white is used shake little harder to release and incorporate the foam from the egg white. WHITE LADY ------------------------------------------- Ingredients: ▸ 40 ml (1 1/4 oz) Gin ▸ 30 ml (1 oz) Triple Sec ▸ 20 ml (3/4 oz) Fresh Lemon Juice Method: Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass. YELLOW BIRD ------------------------------------------- Ingredients: ▸ 30 ml (1 oz) White rum ▸ 15 ml (1/2 oz) Galliano ▸ 15 ml (1/2 oz) Triple Sec ▸ 15 ml (1/2 oz) Fresh Lime Juice Method: Pour all ingredients into a cocktail shaker, shake well with ice, strain into chilled cocktail glass. ZOMBIE ------------------------------------------- Ingredients: ▸ 45 ml (1 1/2 oz) Jamaican dark rum ▸ 45 ml (1 1/2 oz) Gold Puerto Rican rum ▸ 30 ml (1 oz) Demerara Rum ▸ 20 ml (3/4 oz) Fresh lime juice ▸ 15 ml (1/2 oz) Falernum ▸ 15 ml (1/2 oz) Donn’s Mix ▸ 1 teaspoon Grenadine syrup ▸ 1 dash Angostura bitters ▸ 6 drops Pernod Garnish: Garnish with mint leaves. Method: Add all ingredients into an electric blender with 170 grams of cracked ice. With pulse bottom blend for a few seconds. Serve in a tall tumbler glass. Note: Donn’s Mix: 2 parts of fresh yellow grapefruit and 1 part of cinnamon syrup =========================================== © 2025 Lindy Roquemore • lindy.co