I somehow lucked into finding a girlfriend who, like myself, enjoys playing disc golf. When we met, she had used an Innova Gazelle in the past but no longer had it, so I gave her my 168 gram Innova Leopard and 172 gram Skeeter. The Skeeter had become too understable for me, and I had never liked the Leopard, but she seemed to be able to throw both fairly straight almost from the start. I had her try others, but she threw those two the best.
I started playing disc golf three or four years ago, most weekends with a friend who threw forehand (FH) and only used a Discraft Cyclone and Magnet. I throw almost exclusively backhand (BH), although I’d learned how to flick (synonym for forehand) at mid-ranges last year as I was finding myself deep in the woods a lot and you can’t throw a backhand when surrounded by branches or have a tree right in front of you. The first driver I’d been able to throw straight was a 172 gram Innova Sidewinder, then Beasts at gradually increasing weights from 162 to 170 and now I was using a 167 gram Discraft Surge, but had recently purchased a 168 gram Avenger. Someone had shown me how to grip a disc last year, but that is about all I’d bothered to learn about the sport.
For her birthday, I decided to get my girlfriend a driver that would fly further than the Leopard. I went to a store, and after staring at hundreds of options, dropped $18 on the latest and greatest disc- advertised as a super-fast distance driver for beginners- a Discraft Nuke SS. When I got it home, I decided to get some opinions on what I’d just purchased. I found a relevant website at www.discgolfreview.com (DGR), but it didn’t seem to have been updated for a few years so didn’t include the Nuke series discs. It took a strange amount of further exploration before I discovered that this same website had a forum section full of people discussing all manner of disc golf in a relatively intelligent manner. Actually, the reason I didn’t find it sooner is because I had previously perused another forum on discgolfcoursereview.com (DGCR), which is THE site for finding courses in the United States, but the discussions are rather silly and juvenile, and I didn’t realize they weren’t the same forum.
The first thing I discovered was the Nuke SS was unanimously panned. I educated myself on the difference in disc rim widths, which I hadn’t really considered before. The disc with the largest rim I had tried was the Orc, which took a drastic nose-dive whenever I tried to throw it. Turns out, I wasn’t the only one who had this issue with this disc, but others swore by the Orc, insisting one only needed to keep the nose down on it. It took me some further reading to discover that “nose down” was divergent from the disc’s angle of ascent.
In airplane terminology, nose angle is called “pitch,” and keeping the pitch from being angled up is essential for getting a long, straight backhand or forehand throw. Every newbie I’ve ever seen throws with the nose too high, causing the disc to “spike-” or “knife-hyzer.” This is when, on a RHBH throw, the disc goes up in the air, banks left, and crashes back down. (A RHFH throw will bank right.) Until a thrower can keep the nose down on a disc, it really doesn’t matter much what model of disc is thrown.
While several companies make disc golf discs, the most popular are Innova, Discraft, Discmania, Millennium, Gateway, MVP, Latitude 64 and DGA. There are others, including Vibram and Prodiscus, whose products I have never used. With so many choices, it becomes quickly evident why purchasing a disc is daunting. The most knowledgeable member of discgolfreview.com is named Blake Takkunen. He has compiled a comprehensive chart that compares the flight characteristics of hundreds of discs from many companies. It is called Joe’s Universal Flight Chart and can be found at http://www.gottagogottathrow.com. The only other chart I know of that compares the discs of different companies side by side is by Marshall Street (http://www.marshallstreetdiscgolf.com). Both of these projects were funded by online disc retailers in an ingenious effort to assist shoppers and attract traffic.
Banking left or right is called “roll” in a pilot’s world, but in disc golf, the tendency of a disc to roll is the real important factor, and is called stability. The design of the disc will cause it to behave in a range of stabilities. A disc which resists roll is considered “stable,” while discs which roll to the left on a RHBH throw are “overstable” and those that roll to the right are “understable.” Highly overstable discs are considered “beefy” or “piggish,” and understable discs are “flippy.”
You can also create roll by angling the disc when you throw it. Angling a disc with the side opposite the grip location tilted down and therefore banking to the left on a RHBH throw is called “hyzer.” Anhyzer, the antonym of hyzer, refers to angling the disc with the side opposite the grip location tilted up to encourage roll to the right on a RHBH throw, and that understable movement is called “turnover” or “flip.” One useful technique is to throw an understable disc at a hyzer angle so that it flips to horizontal and consequently flies straight. This is called a “hyzer flip.”
Discs are also designed within a tolerance of how forcefully they are to be thrown, measured in terms of “speed,” and the best speed to choose primarily depends on the distance to the basket. Blake’s chart calls speed “power,” and helpfully provides the distance a nose-down disc should travel under normal conditions at each power rating to behave according to his stability measurements. The route to the basket also plays a significant role in speed selection. If the disc is traveling faster than its tolerated speed, it will become understable, and if slower, it will become overstable. Therefore, you can create various flight paths simply by adjusting the power on the throw. Eventually all but the slowest rated discs will become overstable as they are overcome by wind resistance, gravity and whatnot, causing them to roll in the direction counter to their spin at the end of their flight, which means to the left on a RHBH throw. This fade at the end of a disc’s flight is measured by the disc golf community in terms of LSS, or low speed stability.
Most companies rate their discs according to speed and stability, but Discraft frustratingly doesn’t make a distinction between stages of flight, of which there are three. The first part of the disc flight has been dubbed HSS, or high speed stability, by the disc golf community. Innova calls it “turn.” This is when the disc is released and at the max velocity the thrower has provided. Turn is universally measured on a scale using straight as zero, with increasingly overstable moving away from zero along a positive number line and understable doing the same along a negative number line.
The middle part of the flight is called glide. This is seemingly when the rotational spin, speed and design of the disc align to minimize drag, causing the disc to float through the air; effortlessly holding its line. Latitude 64 have recently raised the bar in terms of glide, but Discraft seems to have the largest variance in glide capability between various discs, and so I find it frustrating that their charts ignore glide altogether. While some discs can glide seemingly forever, others don’t glide much at all, and these are essential for use on holes which require an abrupt transition between HSS and LSS stages. Eliminating wobble and increasing yaw, which is the spin of the disc on its axis, will give the disc more glide and decrease both HSS and LSS.
A good disc is any one whose flight characteristics you can understand, utilize and trust.
One section of the forum is dedicated to sharing what discs are currently in one’s bag, and I became captivated by this. DGR promotes using a minimum number of discs and molds (the term they use in favor of disc models). Unless you’re the store or company selling them, it makes sense to learn to steer and control various flight paths of one disc rather than purchasing a different disc for every flight route you want to take. It is also useful to take advantage of the fact that as discs age, they lose stability. You can broaden the number of routes you can take at the same distance by using the same mold in various states of wear. But as a beginner, it’s sort of difficult to commit to buying a bunch of one mold until you’ve tried a bunch of different molds to get idea of what fits you best. The problem with this became readily apparent when I attempted to compare a Discmania DD with a Discraft Avenger. The drastic differences in rim shape caused me to lose my release point when switching between the two, so that I was either releasing the Avenger too early or the DD too late. I quickly realized I needed to choose between the two, and the predictability of the Avenger won out, despite the fact that the DD flies further and tend to skip off the ground when it hits, stealing several more feet.
My former playing partner’s Cyclone/Magnet combo, along with a Comet, are the classic “old-school” discs. I was sort of astonished that the Leopard was indeed touted as a great disc not only to start out with, but as a staple for slow and straight or s-curve fairway drives. In fact, the most-used discs were moderately stable fairway drivers, slightly understable mid-range discs and overstable putters.
I had expected to see a bunch of max weight, overstable long distance, super fast drivers. How else could those other people I sometimes see on courses be throwing so far? Score one for the marketing machine. Turns out, those max range distance discs are for throwing beyond 400 feet, and if you can’t throw them that far, there is no point in using them. Anyway, the average hole distance from the tee on a typical disc golf course is closer to 300 feet. It is easier to throw a disc 300 feet that was designed to travel 300 feet than it is to throw a disc 300 feet that was designed to travel 400 feet. Mind-bogglingly simple logic. There’s a caveat in this statement however, in that it assumes you are using proper throwing technique.
I had been in the habit of throwing everything as hard as I could, and meanwhile was frustrated with my lack of consistency. According to the DGR forum, one could throw further with more accuracy using less power but maximizing disc glide. My bag contained six distance drivers, most of which I never used, and zero fairway drivers. I took most of the high-speed drivers out and purchased three fairway drivers- a Firebird, a Teebird and a Glow Stalker. I bought my girlfriend a Cyclone and gave her my P&A Aviar putter, which I replaced with a Gateway Wizard.
Once upon a time, I was a drummer. I wasn’t some prodigy blessed with the gift of rhythm; I learned what it was and how to express it only after years of diligent practice. One thing I’m aware of about myself is that while I am incredibly adept at improvising solutions, I have little to no natural athletic instinct. Also, I am a passionately devoted person with a stronger work ethic than most. I’m not particularly proficient at solving riddles, but it’s something I enjoy doing. All this is to say that I understand one improves not buy purchasing the “best” materials, but through practice, practice, practice. Beyond that, the obsessive quest to discover the brand/size/shape/thickness/material of drumsticks/bundle sticks/mallets/brushes/drumheads that best fit your individual hands/approach/style/needs is exactly like choosing distance drivers/fairway drivers/mid-ranges/putters/utility discs. The frustration of product consistency after finding exactly what you’re looking for is also familiar.
Because of various factors associated with humidity, cooling rates, etc, there are variances between discs of the same mold, especially when compared year to year, giving forum members infinite fodder to bitch/debate about. These obsesses tend to lead to a preoccupation with purchasing every disc one can find that most resembles one they had success with in the past, which certainly works in favor of those selling discs. Also, the real fear of losing a preferred disc can set in, leading one to withhold using it until a suitable backup has been procured.
All kinds of tricks are used to determine when a disc was made. Some companies make this easier by changing their stamp designs more than others (and none more than Millenium). One obvious way with certain Innova discs is simply by the number of national championships credited to Ken Climo (he’s up to twelve). The lettering embossed on the inside of the disc, called tooling, often changes from run to run.
Some companies occasionally modify their disc molds without letting anybody know. The forum is very useful for ferreting out variations within a mold. The Innova wing, or shaped underside edge of a disc, for example, can be in at least three variants: X, L and + (plus). The disc Innova calls Beast has a completely different wing than it did when it first came out, and is not the same disc by any stretch of the imagination. According the DGR forum, certain discontinued and old mold Discraft discs reappear as DGA discs.
A disc is made by combining a top and bottom mold. Once a company has built two molds of the same diameter, they can potentially double their profits by swapping halves and “inventing” two more discs. From my cynical point of view, that means half the discs out there are little more than a practical way of lowering overhead costs.
The line on the disc at the point where the molds meet is called the parting line. Excess plastic sometimes found on new discs at the parting line is called flashing, and will cause new discs to be more stable. It wears down after a few rounds of throws. As the disc ages, it loses some structural integrity, which also causes the stability to decrease. I’m too late to the party to start offering suggestions now, but I don’t know why the parting line isn’t instead called the flash line. Anyway, some guy with the avatar “Marmoset” figured out that when comparing the same mold side by side on a flat surface, a disc with a higher parting line will tend to be more stable. I am a sucker for such nerdiness.
I had never understood what a disc “bead” was, but now I figured out it was the vertical ridge on the underside of the inner wing of some discs that acts as a stabilizer. The P&A Aviar I gave to my girlfriend doesn’t have a bead, but there is another Aviar putter that does. The Roc is probably the most popular beaded disc. Beaded discs tend to have better wind resistance. The down-side of a bead is that, when you grip the disc, it rests against the side of your index finger with the comfort of a dull axe.
I’ve barely used the Stalker, simply because it was made irrelevent by the Teebird (both at 171 grams) which quickly became my favorite disc. I had purchased it in transparent Champion plastic, which is Innova’s most durable disc. As discs age, they become less stable. Cheaper plastics do so at a faster rate than more expensive plastics. At the DGR forum, it is recommended to purchase baseline plastics at first, so you can more quickly learn how the flight characteristics change as it ages. I, however, had intentionally bought the better plastic in order to give myself time to learn the flight of the disc before it became too unstable. But curious, I bought another Teebird in the cheap DX plastic at the same weight for $8. It easily had more glide than the Champion version. The noticeable difference in the shape of the disc was that the edge was sharper when new. The third round after buying it was played using only the DX Teebird and the Wizard. This was not by design, but due to the fact that those were the only two discs I needed. Along the way, I hit at least two trees and a metal power line tower squarely, and by the final hole, a left hook over a river, the Teebird was beat in to the point that, when I threw it at a hyzer angle, it flipped to straight and sailed across the river into a tree on the opposite bank considerably past the basket. Despite the five minute walk it took to recover the disc, I viewed this as a success.
I had purchased the Firebird in max weight, or 175 grams, because I wanted to make sure it turned left. This turned out to be a mistake, as the overstable disc design itself was more than capable of doing its job. The heaviness of the disc relative to my other drivers tended to throw off my release point on the rare occasion when I needed the disc. However, I couldn’t find a lighter Firebird, so, after consulting the forum, bought a 169 gram Discraft Predator instead. You can turn a sharp left or get good distance on a strong throw with this disc, and it can be confidently “flexed,” or put on a hard anny line knowing the disc will pull out of it to yield a stretched S-curve.
I use mid-range discs mainly as utility discs to be used when unique circumstances present themselves as the result of a uniquely designed hole or a bad throw. The Roc is the most versatile mid-range disc I’ve thrown, but it has a lot of overlap with the Wizard, and I almost always choose the latter instead, so I’m contemplating getting a Buzzz, the most popular disc Discraft makes, as it purportedly can get more distance and work well for the shot I have the most trouble with- straight to slightly right downhill “tunnel” shots. (Actually, I do have one Z Buzzz that I can flick better than other discs, but it is very light for a mid-range (168 grams) and therefore too flippy.)
Besides throwing them, the best way to understand and appreciate the differences between discs is by feeling them. The variances in shapes and contours, tackiness and flexibility all become perceptible to the touch. Gateway offers the largest range in disc feels, while Discraft seems the most consistent. Right now I am particularly enthralled by the feel of some of Innova’s pearly Champion discs, despite the purported fact that the swirls only come from a batch made right after switching disc colors. While perhaps a bit too slick, Latitude 64’s discs seem indestructible.
Here’s what it looks like at the end of 2011:
Extra Long Range Driver:
168g Innova Star Destroyer (Long S-curves)
Long Range Driver:
168g Discraft Z Avenger (Pinpoint accuracy, highly predictable)
(After much searching, I am loving a 171g Roadrunner for understable duties)
Fairway Drivers:
169g Discraft Z Predator (Overstable, long left turns, heavy winds)
171g Innova Champion Teebird (Stable, line-shaping workhorse)
171g Innova DX Teebird (Understable, S-curves)
Mid-range:
175g Innova Star big bead Gator (Left turn!)
176g Innova KC Pro Roc
173g Latitude 64 Opto Fuse (Amazing turnovers, tons of glide, useless in headwinds)
Putters:
175g Gateway Soft Wizard (Approach shots, short drives)
174g Gateway Glow Wizard (Newer and grippier, hyzer finish putts)
???? Gateway Evolution HPP Warlock (Most putts, holds any line albeit a limited range)
Amongst my next disc golf related purchases will be a scale that measures grams.
Check back for Disc Golf Review, Part 2: Technique.
Monday, December 12, 2011
Thursday, December 1, 2011
The Greatest Cocktail Recipes, Period.
In early 2006, I got curious about cocktails. Since then, I have spent countless hours honing the art of cocktail-making. The number of different cocktails I have tried is easily in the thousands, from dozens of resources. What no cocktail book containing hundreds or thousands of recipes tells you is that most of them suck. Any combination of ingredients given a name is deemed a cocktail, and it seems the name is often given more thought. My 2011 New Years resolution was to whittle down my accumulated list of cocktails to try again, which was well over 200- all organized alphabetically by category- at the end of 2010. I pretty much had this task completed by May, and, since then, have enjoyed being able to drink proven and tasty cocktails instead of wasting time and money on all manner of random weirdness.
I am what you might call meticulous about using authentic and fresh ingredients and exacting ratios. I don’t just add a dash- I actually have a spoon that measures a dash. For me, the goal of a mixed drink is to highlight the best aspects of all the liquids involved, which flies in the face of modern convention that assumes drinks are mixed to disguise the alcohol. I seek harmony and balance with all ingredients as well as a resultant gestalt. Probably the biggest fallacy in cocktail explorations is to be intrigued by an unfamiliar ingredient and mistake that for tastefulness. The opposite can also occur- when I first tried using Benedictine I thought it was horrible because I was putting way too much of it in everything. It is essential to understand how each ingredient tastes by itself in order to discern how it contributes to the mix. Leaving no stone unturned, I have compared glass shapes, ice cube sizes, various sugars, shaker designs, juicers, recipe variants, gins, whiskies (more like hundreds), tequilas, rums, bitters, vermouths, grenadines and even vodkas, which generally has too subtle a flavor to work in cocktails.
Fresh-squeezed citrus is an absolute must. A typical lemon usually yields 2 oz of juice, and a lime's around 1.5 oz (called a jigger), but I always squeeze separately and pour through a fine filter into a measuring device. One also must be able to execute a proper twist. The first step is to thoroughly wash the citrus, because it often has been waxed to make it shiny. Also, room temperature citrus works much better than refrigerated. Using a sharp paring knife or potato peeler, cut a swath of peel approximately ¾ inch wide and 3 inches long (and no, I don't use a ruler). Try to get as little pith (the white, chewy stuff) as possible. Now, mix your drink. You will want the outside of the peel pointing toward your newly-made cocktail, a few inches above the drink. Next, either pinch the peel at each end and wring it like a wash cloth, or firmly grasp the edges of the long sides of the peel between the thumbs and the fingers and snap the peel slice in half down the middle, making sure not to propel the entire thing into the beverage. Either way, you should see a spritz of whatever-it-is spray into and float on top of the drink. If I don’t see the spritz, I start over. It is up to the bartender’s discretion whether to finally discard the twist or add it to the drink. (I’ve concluded that there is never any reason for a twist of lime; a squeeze from a wedge is better.)
Cocktails are easier to make than bartenders let on, although it requires a bit more care than pouring random ratios into a container. Some basic rules are to always use a chilled cocktail glass, and to shake for around 30 seconds and stir for 45, preferably with cracked ice, which is 1/3 the size of an ice cube. (I found trays at Fred Meyer in Portland, OR that make little gumdrop-shaped ice that work perfectly.) A metal shaker will frost over when the drink is properly shaken down to the right temperature. As a general rule of thumb, shake if you’re combining alcoholic and non-alcoholic ingredients; otherwise stir. (Dubiously helpful hint: if you’re almost out of an ingredient, measure that before mixing other ingredients so that if the ratio is short, you can adjust the others accordingly.) Also, to “rinse” means to coat a glass by swirling a liquor around in it and then pouring out the excess. Mint is spearmint; you can buy a plant for $3 that’ll last you all summer.
Non-Alcoholic Accompaniments:
It is good to have options for adding non-alcoholic components to cocktails, especially if you decide to have more than two. Here are a couple basics:
Grenadine
Combine 1.25 cups granulated sugar and 1 cup POM pomegranate juice in saucepan. Stir while bringing just to boil (if allowed to rolling boil it will taste burnt). Simmer 7 minutes or until thick enough to coat back of spoon. Allow to cool.
Not to be confused with sugar and food coloring, which is what a lot of the store-bought stuff is!
Sangrita
3 oz Spicy V8 (sub tomato juice)
1.5 oz fresh-squeezed orange juice
½ oz fresh-squeezed lime juice
1 tsp grenadine
½ tsp Worcestershire sauce
1 dash habanero sauce
Rock (pour back and forth) in Boston shaker w/ cracked ice
Strain into empty old fashioned glass
This is a tequila back that works great as a palate-cleanser. In Mexico, tequila is invariably served with it, but everyone makes it differently. For example, it is often made in a blender with real tomatoes and jalapenos, and I’ve never tried doing it that way. I should.
Simple Syrup
Combine 2 cups granulated sugar and 1 cup water in saucepan. Stir while bringing just to boil (if allowed to rolling boil it will taste burnt). Simmer 6 minutes or until thick enough to coat back of spoon. Allow to cool.
Since it’s pre-dissolved, simple syrup mixes much better than granulated sugar.
Non-Alcoholic Drinks:
So-called “virgin” cocktails, while a great idea in theory, tend to be a waste of time. Here are my recommendations for days when you don’t want to consume alcohol:
Lemonade
5 oz fresh-squeezed lemon juice
1.5 tbsp simple syrup
Shake w/ cracked ice; serve in Collins glass filled w/ ice cubes
This may be on the sour side for those used to bullshit “lemon-esque” beverages.
Thai Iced Tea (makes 2 glasses)
Bring 3 cups water to boil.
Add ½ cup thai tea leaves, turn down to simmer.
Stir the tea and water for 10 minutes.
Pour the liquid through fine filter into another saucepan
Return to simmer then add 3/4 cup sugar and stir until melted.
Allow to cool.
Pour over ice and top with heavy cream.
Stir before drinking.
Thai tea leaves are found at Asian specialty markets, and are not some secret mix of teas, herbs and spices like many Americans assume. They always have added food coloring to make the drink orange.
Without further ado:
Greatest Cocktails Ever:
Not an exaggerated title; I believe there are 30 of them, but the number is a coincidence. I have tried, balanced and tested each of these dozens of times and fed them to others, and they remain delicious and intriguing. Any minor alterations from the original recipe, such as using green chartreuse instead of yellow or lemon juice instead of grapefruit, have been marked as “variant.” All variants have been double-checked against the original to ensure my way is better.
Applejack
Widow’s Kiss
2 oz Laird’s Applejack
¾ oz green Chartreuse
1 tsp Benedictine
2 dash Angostura bitters
Stir w/ cracked ice, serve up into cocktail glass.
Garnish w/ cherry
This is what I consider my overall favorite cocktail.
Brandy/Cognac
Amer (Variant)
1.5 oz E&J brandy
¾ oz Amer Picon
¾ oz fresh-squeezed lime juice
2 tsp grenadine
Shake w/ cracked ice, serve up into cocktail glass
Garnish w/ cherry
Champs Elysees (Variant)
2 oz Hennessey cognac
¾ oz fresh-squeezed lime juice
2 tsp green Chartreuse
1 dash Angostura bitters
1 dash Regan’s orange bitters
Shake w/ cracked ice; strain into cocktail glass
Optional nutmeg sprinkle
This drink has a very intriguing bite, perhaps the cocktail equivalent of allspice.
Georgia Mint Julep
in julep cup (sub old fashioned glass),
Delicately muddle:
9-10 mint leaves
2 sugar cubes
2+ tsp peach brandy
Pack w/ crushed ice, making a snow cone above the cup
Add 2 oz Hennessey, pouring in a spiral and melting the ice
Refill crushed ice to level w/ cup if needed
Garnish mint sprig
The ice prevents the drink from being gulped down all at once. It should get a bit sweeter as you progress.
Sidecar
1.5 oz E&J Brandy
¾ oz Cointreau
¾ oz fresh-squeezed lemon juice
Shake w/ cracked ice, serve up in sugar-coated cocktail glass
Add lemon twist
Seductive. I can’t think of a bigger compliment for a cocktail.
Gin, London Dry
Corpse Reviver #2
1.5 oz Boodles London dry gin
¾ oz Cointreau
¾ oz Lillet Blanc
¾ oz fresh-squeezed lemon juice
Shake w/ cracked ice; strain into absinthe-rinsed cocktail glass
Garnish w/ cherry
Gin Aloha (Variant)
1.5 oz London dry gin
¾ oz Cointreau
¾ oz pineapple juice
2 dashes Regan’s orange bitters
1 dash Angostura bitters
Shake w/ cracked ice; strain into cocktail glass
Fruity and tropical.
Gin and Tonic
in highball glass add:
6 ice cubes
1.5 oz. Tangueray London Dry Gin
Rub Lime wedge around rim, squeeze into glass and add rind
Top w/ 4 oz. Fever Tree tonic water
Let stand 1 minute
I’m not taking credit for the final touch of letting it stand to let the bubbles stir the drink instead of stirring it and making it flat, but whoever turned me onto that realization is genius. I mean, who can bear to wait one minute before drinking this summertime favorite?
Hanky Panky (Variant)
1.5 oz Boodles London dry gin
1 oz Noilly Pratt, Dolin or Vya sweet vermouth
2 tsp Fernet Branca
1 dash Regan’s orange bitters
Stir w/ cracked ice; strain into cocktail glass
Add orange twist
This is the best digestive I’ve come across, despite the unfortunate name. Perfect for following too big or spicy a meal before bedtime. It is not nearly as good without the orange twist.
Inspiration
1.5 oz Boodles London dry gin
¾ oz Grand Marnier
¾ oz Laird’s Applejack
½ oz Noilly Pratt dry vermouth
Stir w/ cracked ice; strain into cocktail glass
Garnish cherry
Bored with martinis? Here you go; problem solved.
Pegu Club
1.5 oz Boodles gin
¾ oz Cointreau
¾ oz fresh-squeezed lime juice
2 dashes Angostura bitters
Shake w/ cracked ice, serve up into cocktail glass
Move over margarita. This is so much better.
Ramos Fizz
2 oz Boodles gin
½ oz fresh-squeezed lime juice
½ oz fresh-squeezed lemon juice
1.5 dashes orange-flower water
1 small egg white
½ oz cream
moistened sugar cube
Shake without ice in Boston shaker for several minutes, adding cracked ice for final 30 seconds
Strain into empty old-fashioned glass
add splash soda, garnish w/ mint sprig
This is my standard for any complicated cocktail. If it’s as difficult to make as this but not as delicious, then why bother? So far, no other mixed drink has passed that test.
Red Snapper
5 oz Spicy V8
1.5 oz Tangueray London Dry gin
1 tsp Worcestershire sauce
½ tsp horseradish
(optional) splash habanero sauce
Rock (pour back and forth) w/ cracked ice in Boston shaker
Strain into empty old-fashioned glass or pint glass filled w/ ice cubes
Shake celery salt on top
garnish w/ pickled asparagus spear
It’s the same as a Bloody Mary except uses gin instead of vodka.
Royal Buck/Rickey
1.5 oz Tangueray London gin
¾ oz fresh-squeezed lime juice
½ oz sweet vermouth
½ oz grenadine
Stir briefly w/ spent shell of lime and ice cubes in old fashioned glass
Top w/ Goya ginger beer (for buck) or soda (for rickey)
Gin, Old Tom
Martinez
2.5 oz Old Tom gin
1/2 oz Dolin, Noilly Pratt or Vya sweet vermouth
1 dash Regan’s orange bitters
Stir w/ cracked ice, serve up into Luxardo maraschino liqueur-rinsed cocktail glass
This is among the first cocktails, chronologically speaking. The two Old Tom Gins on America’s market, Hayman’s and Ransom, are both sweet, but Ransom is more complex.
Gin, Plymouth
Lucien Gaudin
1.5 oz Plymouth gin
¾ oz Noilly Pratt dry vermouth
½ oz Gran Classico
½ oz Cointreau
Stir w/ ice, serve up into cocktail glass
Add orange twist
This is a very expensive, luxurious drink for an upscale evening.
Dry Martini
2.5 oz Plymouth gin (or Tangueray Ten London gin)
½ oz Noilly Pratt dry vermouth
Stir w/ ice, serve up into cocktail glass
Add lemon twist
An olive garnish accentuates the dry vermouth, which encourages people to start bitching that there’s too much dry vermouth, which they ironically attempt to solve by adding more olives and subtracting vermouth until they’re drinking spiked olive juice. Don’t get me started….
Million Dollar
1.5 oz Plymouth Gin
¾ oz sweet vermouth
½ oz pineapple juice
½ oz grenadine
1 small egg white
Shake without ice in Boston shaker for several minutes, adding cracked ice for final 30 seconds
Strain into cocktail glass
This drink is somehow almost chocolate-y.
Pink Gin
3 oz Plymouth gin
½ tsp + 1 dash Angostura
Shake w/ cracked ice, serve up into cocktail glass
The deliciousness of this wonderful digestif goes far beyond its simplicity.
Pisco
Pisco Sour
2 oz Don Cesar pisco puro
1½ oz fresh-squeezed (Peruvian) lemon juice
1 small egg white
2 moistened sugar cubes
Shake without ice in Boston shaker for several minutes, adding cracked ice for final 30 seconds
Strain into cocktail glass
Float several drops Amargo Chuncho bitters on top (sub Angostura bitters)
Rum
Hemingway Daiquiri
2 oz light rum (Cruzan)
1 oz fresh-squeezed lime juice
1 oz fresh-squeezed grapefruit juice
2 tsp maraschino liqueur
Shake w/ cracked ice
Strain into Collins glass filled w/ crushed ice
Mojito
Muddle:
½ lime quartered
1 sugar cube
Lightly muddle:
9-10 spearmint leaves
2nd sugar cube
Add:
2 oz Bacardi light rum
Shake lightly w/ cracked ice; strain into Collins glass filled w/ shaved ice
Refill shaved ice to top
top w/ soda
garnish mint sprig
Perhaps the best drink for a hot summer day.
Tequila
Carney Girl (AVW Original)
2 oz reposado tequila
3/4 oz Lillet blanc
1.5 tsp grenadine
Shake w/ cracked ice; strain into cocktail glass
The only drink I’ve created that is tasty, albeit on the feminine side, and somehow unlike anything else; the idea for it was inadvertently inspired by my friend Sean Joseph Patrick Carney mentioning a girl who swore by mixing tequila with white wine.
Doralto
1.5 oz 1800 reposado tequila
1 oz fresh-squeezed lemon juice
1 tsp simple syrup
1 dash Angostura
Shake w/ cracked ice; strain into old fashioned glass w/ 5 ice cubes
Top with tonic water
Garnish w/ lime wheel
The garnish functions as a visual aid to taste the limey-ness of the drink. Alternatively, you can just tell the recipient it tastes limey.
Whiskey
Brooklyn
2 oz Sazerac rye whiskey
¾ oz dry vermouth
2 tsp Amer Picon
1 tsp Luxardo maraschino liqueur
Stir w/ cracked ice; strain into cocktail glass
Add orange twist
Hot Toddy
1.5 oz Sazerac Rye
1 lemon circle studded with 8 or so cloves
Top w/ hot water
2 dashes orange bitters
1 dash Angostura bitters
The toddy yields itself well to infinite variations; you almost can’t screw this drink up.
Old Fashioned
Muddle in old fashioned glass:
1 moistened sugar cube
2 dash Angostura
2 dash Regan’s orange bitters
1 broad lemon peel
Add:
3 ice cubes
2.5 oz rye whiskey or bourbon
stir lightly by swishing glass
Garnish w/ ½ orange wheel on rim
If too strong, aggressively swizzle it or add a splash soda)
Ask ten people how to make an Old Fashioned and you will get ten answers. I’ve made several dozen Old Fashioned recipes and this one is hands-down superior.
Sazerac
Moisten and crush sugar cube in mixing glass
Add:
2.5 oz Sazerac rye whiskey
3 dashes Peychaud’s bitters
Stir w/ cracked ice
Strain into chilled absinthe-coated cocktail glass
Add lemon twist
Twin Hills
2 oz Sazerac rye whiskey
2 tsp Benedictine
2 tsp fresh-squeezed lemon juice
2 tsp fresh-squeezed lime juice
1 tsp simple syrup
Shake w/ cracked ice, serve up into cocktail glass.
(optional) Garnish with thin lemon and lime slices floated on top
A sophisticated sour that transcends the genre. This drink is also known by the objectionable name Frisco Sour, although that leads me to wonder why it’s not called Twin Peaks.
Wheeler
1.5 oz Sazerac rye whiskey
½ oz fresh-squeezed orange juice
½ oz Noilly Pratt dry vermouth
2 tsp grenadine
Shake w/ cracked ice; strain into cocktail glass
Much better than it looks on paper.
Cocktail Honorable Mentions:
These drinks are very good, although not truly exceptional; but their ease of preparation sometimes makes them go-to drinks when hurried or feeling lazy.
Buck
In highball glass, build:
Wipe rim w/ spent half lime shell
Add 4 ice cubes and shell
1.5 oz any liquor (esp. Sazerac Rye)
¾ lime juice
fill w/ Goya ginger beer
A great, simple drink. Not worthwhile unless you use a spicy ginger beer.
French Connection
3 oz brandy/cognac
1 oz Grand Marnier
stir w/ cracked ice, strain into
Old fashioned glass containing 3 ice cubes
When I first came across Grand Marnier, I was unimpressed, and even demonstrated to myself that a better tasting concoction could be made using equal parts Hennessey and Cointreau. But the stuff kinda grows on you, and tastes like nothing else.
Gimlet (Variant)
2 oz Plymouth gin
1 oz fresh-squeezed lime juice
1 tsp simple syrup
Shake w/ cracked ice; strain into cocktail glass
A gimlet is supposed to be gin and Rose’s lime juice cordial.
Whiskey Sour
2 oz Sazerac rye whiskey
1 oz lemon juice
1 tsp simple syrup
Shake w/ cracked ice; strain into cocktail glass
Cocktail Runner-Ups:
Just in case thirty-some incredible mixed drinks aren’t enough for you, I’ll tack on a long list of runner-ups. Most of the following are cocktails I liked the first time I tried them but eventually lost interest in. In some, I tasted potential but never got the flavor balance quite to my satisfaction. Some were pushed aside by another similar but preferred cocktail. Some of these are good to know because they’re frequently requested. All of these were too good to delete completely. I don’t feel like re-categorizing these drinks, so they are all simply alphabetized.
Abby (Variant)
1.5 oz Boodles gin
1 oz Lillet Blanc
1 dash Orange bitters
1 dash Angostura bitters
Stir w/ cracked ice; strain into cocktail glass
Add lemon twist
Admiral
1.5 oz bourbon
¾ oz dry vermouth
¾ oz lemon juice
Shake w/ cracked ice; strain into cocktail glass
Affinity
1.5 oz Famous Grouse blended scotch
¾ oz sweet vermouth
¾ oz dry vermouth
1 dash Angostura bitters
Stir w/ cracked ice, serve up into cocktail glass
Add lemon twist
AJ Cocktail
1.5 oz Laird’s applejack
1.5 oz grapefruit juice
½ oz grenadine
Shake w/ cracked ice; strain into cocktail glass
Ante
1.5 oz Applejack
¾ oz Dubonnet
2 tsp Cointreau
1 dash Angostura bitters
Stir w/ cracked ice; strain into cocktail glass
Apple Blow Fizz
2 oz Bonded Laird’s applejack
½ oz lemon juice
1 small egg
1 tsp sugar
Shake without ice in Boston shaker for several minutes, adding cracked ice for final 30 seconds
Strain into old fashioned glass containing 2-3 ice cubes
Top w/ soda
Sorta tastes like cream soda.
Applejack Rabbit
1.5 oz Laird's applejack
½ oz orange juice
½ oz lemon juice
½ oz maple syrup
Shake w/ cracked ice; strain into cocktail glass
Apricot Tonic Fizz (AVW original)
1.5 oz dry gin or rye whiskey
½ oz apricot brandy
Shake w/ cracked ice; strain into
Old-fashioned glass w/ 5 ice cubes
Top w/ tonic water
Aviation
1.5 oz Boodles London dry gin
½ oz lemon juice
½ tsp maraschino liqueur
1 dash apricot brandy
Shake w/ cracked ice; strain into cocktail glass
Garnish maraschino cherry
Bacardi Special
1.5 oz Bacardi light rum
¾ oz Boodles London dry gin
3 tsp lime juice
1 tsp grenadine
1 tsp sugar
Shake w/ cracked ice, strain into cocktail glass
Add lemon twist
Bebbo Cocktail
1.5 oz Boodles London dry gin
½ oz lemon juice
½ orange juice
1 tsp honey
Stir without ice until honey dissolves
Add cracked ice and shake; strain into cocktail glass
Garnish w/ cherry
Bermuda Bouquet
1.5 oz London gin (Tanguerey)
1 oz lemon juice
¾ oz orange juice
2 tsp grenadine
2 tsp Cointreau
1 tsp apricot brandy
1 tsp simple syrup
Shake w/ cracked ice, strain into cocktail glass
Bourbon Collins (Variant)
2 oz Weller’s Reserve bourbon
1 oz lemon juice
1 tsp simple syrup
1 dash Peychaud’s bitters
Shake w/ ice, strain into chilled Collins glass filled w/ ice cubes
Fill w/ 3-4 oz club soda, garnish w/ lemon wedge
Casino
2 oz Old Tom Gin
½ oz lemon juice
3 dashes orange bitters
2 dashes Luxardo maraschino liqueur
Stir w/ cracked ice; strain into cocktail glass
Garnish w/ cherry
Ceylon
1 oz dry sherry
½ oz brandy/cognac
½ oz Noilly Pratt dry vermouth
2 tsp Cointreau
2 tsp lemon juice
Shake w/ cracked ice; strain into cocktail glass
Add light pinch cinnamon, orange twist, lemon twist
If you have sherry, make this drink!
Chapala
1.5 oz 1800 reposado tequila
½ oz orange juice
½ oz lemon juice
2 tsp grenadine
1 dash orange-flower water
Shake w/ cracked ice; strain into cocktail glass
Commodore
2 oz rye whiskey
1 oz lemon juice
2 dashes orange bitters
1 tsp simple syrup
Shake w/ cracked ice; strain into cocktail glass
Crusta
2 oz Liquor (esp. brandy/cognac)
1 oz Cointreau
1/2 oz lemon juice
½ tsp maraschino
2 dashes Angostura
Shake w/ cracked ice; strain into sugar coated white wine glass
Garnish w/ huge lemon swath around inside of rim
Deep Sea
1.5 oz Old Tom Gin
¾ oz Noilly Pratt Dry Vermouth
2 dashes orange bitters
1 dash absinthe
Stir w/ cracked ice; strain into cocktail glass
Add lemon twist
Egg Nog
Mix:
1 egg yolk
3 oz half and half
1 oz brandy
1 oz light rum
1 tbsp powdered sugar
Beat:
1 egg white
1 tbsp powdered sugar
Combine; garnish w/ nutmeg
El Presidente
1.5 oz light rum
½ oz Noilly Pratt dry vermouth
2 tsp Cointreau
½ tsp grenadine
Shake w/ cracked ice; strain into cocktail glass
Add orange twist
English Rose
2 oz London gin
¾ oz Noilly Pratt dry vermouth
2 tsp lemon juice
1 tsp Parfait Amour
1 tsp grenadine
Shake w/ cracked ice; strain into cocktail glass
Fancy #1
2 oz any liquor
2 tsp Cointreau
1 dash Peychaud’s bitters
1 dash Angostura bitters
Stir well w/ cracked ice; strain into cocktail glass
Garnish lemon twist
Fancy #2
2 oz any liquor
1 tsp Maraschino liqueur
1 dash Regan’s orange bitters
1 dash Angostura bitters
Stir well w/ cracked ice; strain into cocktail glass
Garnish lemon twist
Floradora
Build in highball glass w/ ice cubes:
1.5 oz London dry gin
¾ oz framboise
½ oz lime juice
3-4 oz ginger beer
Garnish lime slice and raspberries
Florida (Variation)
1.5 oz London dry gin
1 oz grapefruit juice
¾ oz Lillet blanc
2 tsp Campari
Shake w/ cracked ice; strain into cocktail glass
Garnish orange slice
Flying High
1.5 oz gin
1 oz orange juice
1 oz Cherry Heering
¼ oz lemon juice
1 dash Angostura
1 small egg white
Shake without ice in Boston shaker for several minutes, adding cracked ice for final 30 seconds
Strain into cocktail glass
Greenfly
2 oz Boodles London dry gin
½ oz lemon juice
½ oz Green Chartreuse
1 tsp simple syrup
Shake w/ cracked ice; strain into cocktail glass
Add orange twist
Harvard
1.5 oz brandy
½ oz sweet vermouth (Carpano Antica)
½ oz lemon juice
1 tsp grenadine
1 dash angostura
Shake w/ cracked ice; strain into cocktail glass
Hawaiian Brandy
1.5 oz Laird’s bonded applejack
½ oz pineapple juice
¼ oz lemon juice
¼ oz maraschino liqueur
Shake w/ cracked ice; strain into cocktail glass
Honeymoon
1.5 oz Laird’s applejack
½ oz lemon juice
2 tsp Cointreau
1-2 tsp Benedictine
Shake w/ cracked ice; strain into cocktail glass
I really liked this for awhile, as it tastes a bit like honey, which is surprising until you realize Benedictine has a prominent honey flavor.
HPW Variation
1.5 oz Old Tom Gin
¾ oz sweet vermouth
1 tsp Clear Creek Kirschwasser
Stir w/ cracked ice; strain into cocktail glass
Imperial
1.5 oz Boodles London dry gin
¾ oz Noilly Pratt dry vermouth
½ tsp maraschino liqueur
1 dash Angostura bitters
Stir w/ ice; strain into cocktail glass
Garnish cherry (or olive)
A good martini variation!
Income Tax
1.5 oz Boodles London dry gin
1 oz orange juice
½ oz Carpano Antica sweet vermouth
½ oz Noilly Pratt dry vermouth
2 dashes angostura bitters
Shake w/ cracked ice; strain into cocktail glass
Jack Rose
2 oz Laird's applejack
1 oz lemon juice
1¼ tsp grenadine
Shake w/ cracked ice; strain into cocktail glass
Jewel
1.5 oz Boodles London dry gin
¾ oz sweet vermouth
2 tsp green chartreuse
2 dashes orange bitters
Shake w/ cracked ice; strain into cocktail glass
Add lemon twist
Garnish w/ cherry
La Floridita Daquiri
2 oz light rum
¾ oz lime juice
1 tsp+1 dash maraschino liqueur
1 tsp powdered sugar
Shake w/ cracked ice; strain into
Old fashioned glass filled w/ crushed ice
Garnish maraschino cherry
Le Bourget
2 oz Boodles gin
½ oz lemon juice
2 tsp St. Germain
Shake w/ cracked ice; strain into cocktail glass
Linstead Variation
1.5 oz Sazerac Rye
1/2 oz lemon juice
2 tsp pineapple juice
1 dash Angostura
Shake w/ cracked ice; strain into
Absinthe rinsed cocktail glass
Add lemon twist
Mai Tai
1 oz light rum
1 oz dark rum
1/2 oz Cointreau
1/2 oz lime juice
1 tsp simple syrup
1 tsp Orgeat
Shake w/ cracked ice; strain into
cocktail glass filled w/ shaved ice
Garnish mint sprig
Manhattan
2 oz Sazerac Rye whiskey
3/4 oz Carpana Antica Sweet Vermouth
2 dashes Angostura
Stir w/ ice, serve up
Garnish with cherry (or lemon twist)
Margarita
1.5 oz 1800 Reposado tequila
3/4 oz Cointreau
3/4 oz lime juice
Shake w/ cracked ice, strain into salted cocktail glass
Mary Pickford
2 oz light rum
1 oz Pineapple juice
1 tsp Grenadine
1/2 tsp Maraschino
Shake w/ cracked ice; strain into cocktail glass
Garnish Maraschino cherry
Mint Julep
in mint julep cup:
add 1 moistened sugar cube
slightly crush 9 mint leaves
Fill with crushed ice, pack into snow cone shape
Add 4 oz bourbon
Lightly swirl glass
Refill with ice to level, mint sprig garnish
Monk’s Path
1.5 oz Old Tom’s gin
¾ oz lime juice
¾ oz orange juice
½ oz yellow Chartreuse
Shake w/ cracked ice; strain into
Absinthe rinsed cocktail glass
I cribbed this recipe from some bar in Portland, OR. I always prefer substituting green chartreuse whenever yellow is called for.
Negroni
1.5 oz London dry gin
¾ oz sweet vermouth
¾ oz Campari
Stir w/ cracked ice; strain into cocktail glass
Garnish w/ orange wheel
No Name
1 oz London dry gin
1 oz lemon juice
¾ oz Grand Marnier
¾ oz Clear Creek Kirschwasser
Shake w/ cracked ice; strain into cocktail glass
Garnish lemon twist
Orange Fizz (Variant)
1.5 oz London dry gin
1 oz orange juice
3 tsp lemon juice
2 tsp Cointreau
2 tsp orange bitters
1 moistened sugar cube
Shake w/ cracked ice; strain into
old fashioned glass w/ 3-4 ice cubes
Top w/ soda
Pago Pago
1.5 oz gold rum (Appleton Estate)
½ oz lime juice
½ oz pineapple juice
2 tsp green chartreuse
2 tsp crème de cacao
Shake w/ cracked ice, strain into cocktail glass.
Park Avenue
2 oz Boodles gin
¾ oz pineapple juice
¾ oz sweet vermouth
2 tsp Cointreau
Shake w/ cracked ice; strain into cocktail glass
(Garnish orange twist)
Pendennis Cocktail
1.5 oz Boodles gin
¾ oz lime juice
½ oz apricot brandy
2 dashes Peychaud’s bitters
Shake w/ cracked ice, serve up into cocktail glass
Pink Lady
1.5 oz dry gin
¾ oz Laird’s applejack
¾ oz lemon
1 small egg white
½ tsp grenadine
Shake without ice in Boston shaker for several minutes, adding cracked ice for final 30 seconds
Garnish with cherry
Pisco Punch Variation
1.5 oz pisco
¾ oz lemon juice (brings out pisco) OR lime juice (brings out pineapple)
¾ oz pineapple juice
Shake w/ cracked ice; strain into cocktail glass
Pompana
1.5 oz Boodles gin
1.5 oz Grapefruit juice
½ oz Noilly Pratt dry vermouth
½ tsp Regan’s Orange Bitters
Stir w/ cracked ice; strain into cocktail glass
Garnish w/ orange slice
Red Lion
1.5 oz Boodles gin
¾ oz Grand Marnier
½ oz lemon juice
½ oz orange juice
Shake w/ cracked ice; strain into cocktail glass
Reno Split
1.5 oz Weller’s Reserve bourbon
1 oz apricot brandy
2 oz pineapple juice
Build in highball glass 2/3 full of cubed ice
Stir
Add splash of soda
A great summer drink; I may have simply burned myself out on them….
Rickey
Same as buck, except sub soda for ginger beer
Rolls Royce
1.5 oz Hennessey
¾ oz orange juice
¾ oz Cointreau
Shake w/ cracked ice, serve up into cocktail glass.
Garnish orange twist
Another drink that used to be one of my favorites.
Rose #3
1.5 oz Clear Creek kirschwasser
¾ oz Noilly Pratt dry vermouth
2 tsp grenadine
Shake w/ cracked ice, serve up into cocktail glass
Roy Howard
1.5 oz Lillet Blanc
¾ oz Hennessey
¾ oz orange juice
2 tsp grenadine
Shake w/ cracked ice, serve up into cocktail glass.
Salty Dog
Salt rim of highball glass
Fill w/ ice cubes
1.5 oz vodka (or Tanguerey gin)
top grapefruit juice
Satan’s Whiskers
1½ oz London dry gin
½ oz orange juice
½ oz Grand Marnier (called Straight Satan’s Whiskers) OR ½ oz Cointreau (called Curled…)
½ oz Noilly Pratt dry vermouth
½ oz sweet vermouth
½ tsp orange bitters
Shake w/ cracked ice; strain into cocktail glass
Singapore Sling
2 oz London gin
2 oz pineapple juice
¾ oz Cherry brandy
¾ oz lime juice
2 dashes grenadine
2 tsp Benedictine
2 dash orange bitters
1 dash Angostura bitters
Shake w/ cracked ice; strain into empty old-fashioned glass
Top w/ soda
Garnish cherry, pineapple slice, orange wheel
Star
2 oz Laird’s Applejack
½ oz sweet vermouth
1 dash Regan’s orange bitters
Stir w/ cracked ice, serve up into cocktail glass.
Add lemon twist
Tom Collins
2 oz Old Tom gin
1 oz lemon juice
1 crushed sugar cube
Shake w/ ice, strain into chilled Collins glass w/ 4 ice cubes
Add 3 oz club soda, garnish w/ cherry and orange slice
20th Century
1.5 oz Boodles gin
¾ oz Lillet Blanc
¾ oz lemon juice
1 tsp Crème de cacao
Shake w/ cracked ice, serve up into cocktail glass.
Add lemon twist
An interesting drink that, when properly balanced, unravels in layers in your mouth.
Vesper
1.5 oz Boodles Gin
1 ounce vodka
½ oz Lillet Blanc
Shake w/ cracked ice, serve up into cocktail glass.
Add lemon twist
From the first James Bond novel. Again, I may have burned myself out on these.
(Unnamed Original)
1.5 oz tequila
½ oz lemon juice
½ oz grapefruit juice
1 tsp simple syrup
Build in salt-rimmed old fashioned glass
Stir w/ 3-4 ice cubes
Top w/ soda
(Unnamed Original)
1.5 oz dark rum
¾ applejack
¾ oz Grand Marnier
½ oz sweet vermouth
Stir w/ cracked ice; strain into cocktail glass
(Unnamed Original)
build over ice cubes in Old Fashioned glasss:
1.5 oz Gran Classico (sub Campari)
1.5 oz grapefruit
Top w/ soda
I am what you might call meticulous about using authentic and fresh ingredients and exacting ratios. I don’t just add a dash- I actually have a spoon that measures a dash. For me, the goal of a mixed drink is to highlight the best aspects of all the liquids involved, which flies in the face of modern convention that assumes drinks are mixed to disguise the alcohol. I seek harmony and balance with all ingredients as well as a resultant gestalt. Probably the biggest fallacy in cocktail explorations is to be intrigued by an unfamiliar ingredient and mistake that for tastefulness. The opposite can also occur- when I first tried using Benedictine I thought it was horrible because I was putting way too much of it in everything. It is essential to understand how each ingredient tastes by itself in order to discern how it contributes to the mix. Leaving no stone unturned, I have compared glass shapes, ice cube sizes, various sugars, shaker designs, juicers, recipe variants, gins, whiskies (more like hundreds), tequilas, rums, bitters, vermouths, grenadines and even vodkas, which generally has too subtle a flavor to work in cocktails.
Fresh-squeezed citrus is an absolute must. A typical lemon usually yields 2 oz of juice, and a lime's around 1.5 oz (called a jigger), but I always squeeze separately and pour through a fine filter into a measuring device. One also must be able to execute a proper twist. The first step is to thoroughly wash the citrus, because it often has been waxed to make it shiny. Also, room temperature citrus works much better than refrigerated. Using a sharp paring knife or potato peeler, cut a swath of peel approximately ¾ inch wide and 3 inches long (and no, I don't use a ruler). Try to get as little pith (the white, chewy stuff) as possible. Now, mix your drink. You will want the outside of the peel pointing toward your newly-made cocktail, a few inches above the drink. Next, either pinch the peel at each end and wring it like a wash cloth, or firmly grasp the edges of the long sides of the peel between the thumbs and the fingers and snap the peel slice in half down the middle, making sure not to propel the entire thing into the beverage. Either way, you should see a spritz of whatever-it-is spray into and float on top of the drink. If I don’t see the spritz, I start over. It is up to the bartender’s discretion whether to finally discard the twist or add it to the drink. (I’ve concluded that there is never any reason for a twist of lime; a squeeze from a wedge is better.)
Cocktails are easier to make than bartenders let on, although it requires a bit more care than pouring random ratios into a container. Some basic rules are to always use a chilled cocktail glass, and to shake for around 30 seconds and stir for 45, preferably with cracked ice, which is 1/3 the size of an ice cube. (I found trays at Fred Meyer in Portland, OR that make little gumdrop-shaped ice that work perfectly.) A metal shaker will frost over when the drink is properly shaken down to the right temperature. As a general rule of thumb, shake if you’re combining alcoholic and non-alcoholic ingredients; otherwise stir. (Dubiously helpful hint: if you’re almost out of an ingredient, measure that before mixing other ingredients so that if the ratio is short, you can adjust the others accordingly.) Also, to “rinse” means to coat a glass by swirling a liquor around in it and then pouring out the excess. Mint is spearmint; you can buy a plant for $3 that’ll last you all summer.
Non-Alcoholic Accompaniments:
It is good to have options for adding non-alcoholic components to cocktails, especially if you decide to have more than two. Here are a couple basics:
Grenadine
Combine 1.25 cups granulated sugar and 1 cup POM pomegranate juice in saucepan. Stir while bringing just to boil (if allowed to rolling boil it will taste burnt). Simmer 7 minutes or until thick enough to coat back of spoon. Allow to cool.
Not to be confused with sugar and food coloring, which is what a lot of the store-bought stuff is!
Sangrita
3 oz Spicy V8 (sub tomato juice)
1.5 oz fresh-squeezed orange juice
½ oz fresh-squeezed lime juice
1 tsp grenadine
½ tsp Worcestershire sauce
1 dash habanero sauce
Rock (pour back and forth) in Boston shaker w/ cracked ice
Strain into empty old fashioned glass
This is a tequila back that works great as a palate-cleanser. In Mexico, tequila is invariably served with it, but everyone makes it differently. For example, it is often made in a blender with real tomatoes and jalapenos, and I’ve never tried doing it that way. I should.
Simple Syrup
Combine 2 cups granulated sugar and 1 cup water in saucepan. Stir while bringing just to boil (if allowed to rolling boil it will taste burnt). Simmer 6 minutes or until thick enough to coat back of spoon. Allow to cool.
Since it’s pre-dissolved, simple syrup mixes much better than granulated sugar.
Non-Alcoholic Drinks:
So-called “virgin” cocktails, while a great idea in theory, tend to be a waste of time. Here are my recommendations for days when you don’t want to consume alcohol:
Lemonade
5 oz fresh-squeezed lemon juice
1.5 tbsp simple syrup
Shake w/ cracked ice; serve in Collins glass filled w/ ice cubes
This may be on the sour side for those used to bullshit “lemon-esque” beverages.
Thai Iced Tea (makes 2 glasses)
Bring 3 cups water to boil.
Add ½ cup thai tea leaves, turn down to simmer.
Stir the tea and water for 10 minutes.
Pour the liquid through fine filter into another saucepan
Return to simmer then add 3/4 cup sugar and stir until melted.
Allow to cool.
Pour over ice and top with heavy cream.
Stir before drinking.
Thai tea leaves are found at Asian specialty markets, and are not some secret mix of teas, herbs and spices like many Americans assume. They always have added food coloring to make the drink orange.
Without further ado:
Greatest Cocktails Ever:
Not an exaggerated title; I believe there are 30 of them, but the number is a coincidence. I have tried, balanced and tested each of these dozens of times and fed them to others, and they remain delicious and intriguing. Any minor alterations from the original recipe, such as using green chartreuse instead of yellow or lemon juice instead of grapefruit, have been marked as “variant.” All variants have been double-checked against the original to ensure my way is better.
Applejack
Widow’s Kiss
2 oz Laird’s Applejack
¾ oz green Chartreuse
1 tsp Benedictine
2 dash Angostura bitters
Stir w/ cracked ice, serve up into cocktail glass.
Garnish w/ cherry
This is what I consider my overall favorite cocktail.
Brandy/Cognac
Amer (Variant)
1.5 oz E&J brandy
¾ oz Amer Picon
¾ oz fresh-squeezed lime juice
2 tsp grenadine
Shake w/ cracked ice, serve up into cocktail glass
Garnish w/ cherry
Champs Elysees (Variant)
2 oz Hennessey cognac
¾ oz fresh-squeezed lime juice
2 tsp green Chartreuse
1 dash Angostura bitters
1 dash Regan’s orange bitters
Shake w/ cracked ice; strain into cocktail glass
Optional nutmeg sprinkle
This drink has a very intriguing bite, perhaps the cocktail equivalent of allspice.
Georgia Mint Julep
in julep cup (sub old fashioned glass),
Delicately muddle:
9-10 mint leaves
2 sugar cubes
2+ tsp peach brandy
Pack w/ crushed ice, making a snow cone above the cup
Add 2 oz Hennessey, pouring in a spiral and melting the ice
Refill crushed ice to level w/ cup if needed
Garnish mint sprig
The ice prevents the drink from being gulped down all at once. It should get a bit sweeter as you progress.
Sidecar
1.5 oz E&J Brandy
¾ oz Cointreau
¾ oz fresh-squeezed lemon juice
Shake w/ cracked ice, serve up in sugar-coated cocktail glass
Add lemon twist
Seductive. I can’t think of a bigger compliment for a cocktail.
Gin, London Dry
Corpse Reviver #2
1.5 oz Boodles London dry gin
¾ oz Cointreau
¾ oz Lillet Blanc
¾ oz fresh-squeezed lemon juice
Shake w/ cracked ice; strain into absinthe-rinsed cocktail glass
Garnish w/ cherry
Gin Aloha (Variant)
1.5 oz London dry gin
¾ oz Cointreau
¾ oz pineapple juice
2 dashes Regan’s orange bitters
1 dash Angostura bitters
Shake w/ cracked ice; strain into cocktail glass
Fruity and tropical.
Gin and Tonic
in highball glass add:
6 ice cubes
1.5 oz. Tangueray London Dry Gin
Rub Lime wedge around rim, squeeze into glass and add rind
Top w/ 4 oz. Fever Tree tonic water
Let stand 1 minute
I’m not taking credit for the final touch of letting it stand to let the bubbles stir the drink instead of stirring it and making it flat, but whoever turned me onto that realization is genius. I mean, who can bear to wait one minute before drinking this summertime favorite?
Hanky Panky (Variant)
1.5 oz Boodles London dry gin
1 oz Noilly Pratt, Dolin or Vya sweet vermouth
2 tsp Fernet Branca
1 dash Regan’s orange bitters
Stir w/ cracked ice; strain into cocktail glass
Add orange twist
This is the best digestive I’ve come across, despite the unfortunate name. Perfect for following too big or spicy a meal before bedtime. It is not nearly as good without the orange twist.
Inspiration
1.5 oz Boodles London dry gin
¾ oz Grand Marnier
¾ oz Laird’s Applejack
½ oz Noilly Pratt dry vermouth
Stir w/ cracked ice; strain into cocktail glass
Garnish cherry
Bored with martinis? Here you go; problem solved.
Pegu Club
1.5 oz Boodles gin
¾ oz Cointreau
¾ oz fresh-squeezed lime juice
2 dashes Angostura bitters
Shake w/ cracked ice, serve up into cocktail glass
Move over margarita. This is so much better.
Ramos Fizz
2 oz Boodles gin
½ oz fresh-squeezed lime juice
½ oz fresh-squeezed lemon juice
1.5 dashes orange-flower water
1 small egg white
½ oz cream
moistened sugar cube
Shake without ice in Boston shaker for several minutes, adding cracked ice for final 30 seconds
Strain into empty old-fashioned glass
add splash soda, garnish w/ mint sprig
This is my standard for any complicated cocktail. If it’s as difficult to make as this but not as delicious, then why bother? So far, no other mixed drink has passed that test.
Red Snapper
5 oz Spicy V8
1.5 oz Tangueray London Dry gin
1 tsp Worcestershire sauce
½ tsp horseradish
(optional) splash habanero sauce
Rock (pour back and forth) w/ cracked ice in Boston shaker
Strain into empty old-fashioned glass or pint glass filled w/ ice cubes
Shake celery salt on top
garnish w/ pickled asparagus spear
It’s the same as a Bloody Mary except uses gin instead of vodka.
Royal Buck/Rickey
1.5 oz Tangueray London gin
¾ oz fresh-squeezed lime juice
½ oz sweet vermouth
½ oz grenadine
Stir briefly w/ spent shell of lime and ice cubes in old fashioned glass
Top w/ Goya ginger beer (for buck) or soda (for rickey)
Gin, Old Tom
Martinez
2.5 oz Old Tom gin
1/2 oz Dolin, Noilly Pratt or Vya sweet vermouth
1 dash Regan’s orange bitters
Stir w/ cracked ice, serve up into Luxardo maraschino liqueur-rinsed cocktail glass
This is among the first cocktails, chronologically speaking. The two Old Tom Gins on America’s market, Hayman’s and Ransom, are both sweet, but Ransom is more complex.
Gin, Plymouth
Lucien Gaudin
1.5 oz Plymouth gin
¾ oz Noilly Pratt dry vermouth
½ oz Gran Classico
½ oz Cointreau
Stir w/ ice, serve up into cocktail glass
Add orange twist
This is a very expensive, luxurious drink for an upscale evening.
Dry Martini
2.5 oz Plymouth gin (or Tangueray Ten London gin)
½ oz Noilly Pratt dry vermouth
Stir w/ ice, serve up into cocktail glass
Add lemon twist
An olive garnish accentuates the dry vermouth, which encourages people to start bitching that there’s too much dry vermouth, which they ironically attempt to solve by adding more olives and subtracting vermouth until they’re drinking spiked olive juice. Don’t get me started….
Million Dollar
1.5 oz Plymouth Gin
¾ oz sweet vermouth
½ oz pineapple juice
½ oz grenadine
1 small egg white
Shake without ice in Boston shaker for several minutes, adding cracked ice for final 30 seconds
Strain into cocktail glass
This drink is somehow almost chocolate-y.
Pink Gin
3 oz Plymouth gin
½ tsp + 1 dash Angostura
Shake w/ cracked ice, serve up into cocktail glass
The deliciousness of this wonderful digestif goes far beyond its simplicity.
Pisco
Pisco Sour
2 oz Don Cesar pisco puro
1½ oz fresh-squeezed (Peruvian) lemon juice
1 small egg white
2 moistened sugar cubes
Shake without ice in Boston shaker for several minutes, adding cracked ice for final 30 seconds
Strain into cocktail glass
Float several drops Amargo Chuncho bitters on top (sub Angostura bitters)
Rum
Hemingway Daiquiri
2 oz light rum (Cruzan)
1 oz fresh-squeezed lime juice
1 oz fresh-squeezed grapefruit juice
2 tsp maraschino liqueur
Shake w/ cracked ice
Strain into Collins glass filled w/ crushed ice
Mojito
Muddle:
½ lime quartered
1 sugar cube
Lightly muddle:
9-10 spearmint leaves
2nd sugar cube
Add:
2 oz Bacardi light rum
Shake lightly w/ cracked ice; strain into Collins glass filled w/ shaved ice
Refill shaved ice to top
top w/ soda
garnish mint sprig
Perhaps the best drink for a hot summer day.
Tequila
Carney Girl (AVW Original)
2 oz reposado tequila
3/4 oz Lillet blanc
1.5 tsp grenadine
Shake w/ cracked ice; strain into cocktail glass
The only drink I’ve created that is tasty, albeit on the feminine side, and somehow unlike anything else; the idea for it was inadvertently inspired by my friend Sean Joseph Patrick Carney mentioning a girl who swore by mixing tequila with white wine.
Doralto
1.5 oz 1800 reposado tequila
1 oz fresh-squeezed lemon juice
1 tsp simple syrup
1 dash Angostura
Shake w/ cracked ice; strain into old fashioned glass w/ 5 ice cubes
Top with tonic water
Garnish w/ lime wheel
The garnish functions as a visual aid to taste the limey-ness of the drink. Alternatively, you can just tell the recipient it tastes limey.
Whiskey
Brooklyn
2 oz Sazerac rye whiskey
¾ oz dry vermouth
2 tsp Amer Picon
1 tsp Luxardo maraschino liqueur
Stir w/ cracked ice; strain into cocktail glass
Add orange twist
Hot Toddy
1.5 oz Sazerac Rye
1 lemon circle studded with 8 or so cloves
Top w/ hot water
2 dashes orange bitters
1 dash Angostura bitters
The toddy yields itself well to infinite variations; you almost can’t screw this drink up.
Old Fashioned
Muddle in old fashioned glass:
1 moistened sugar cube
2 dash Angostura
2 dash Regan’s orange bitters
1 broad lemon peel
Add:
3 ice cubes
2.5 oz rye whiskey or bourbon
stir lightly by swishing glass
Garnish w/ ½ orange wheel on rim
If too strong, aggressively swizzle it or add a splash soda)
Ask ten people how to make an Old Fashioned and you will get ten answers. I’ve made several dozen Old Fashioned recipes and this one is hands-down superior.
Sazerac
Moisten and crush sugar cube in mixing glass
Add:
2.5 oz Sazerac rye whiskey
3 dashes Peychaud’s bitters
Stir w/ cracked ice
Strain into chilled absinthe-coated cocktail glass
Add lemon twist
Twin Hills
2 oz Sazerac rye whiskey
2 tsp Benedictine
2 tsp fresh-squeezed lemon juice
2 tsp fresh-squeezed lime juice
1 tsp simple syrup
Shake w/ cracked ice, serve up into cocktail glass.
(optional) Garnish with thin lemon and lime slices floated on top
A sophisticated sour that transcends the genre. This drink is also known by the objectionable name Frisco Sour, although that leads me to wonder why it’s not called Twin Peaks.
Wheeler
1.5 oz Sazerac rye whiskey
½ oz fresh-squeezed orange juice
½ oz Noilly Pratt dry vermouth
2 tsp grenadine
Shake w/ cracked ice; strain into cocktail glass
Much better than it looks on paper.
Cocktail Honorable Mentions:
These drinks are very good, although not truly exceptional; but their ease of preparation sometimes makes them go-to drinks when hurried or feeling lazy.
Buck
In highball glass, build:
Wipe rim w/ spent half lime shell
Add 4 ice cubes and shell
1.5 oz any liquor (esp. Sazerac Rye)
¾ lime juice
fill w/ Goya ginger beer
A great, simple drink. Not worthwhile unless you use a spicy ginger beer.
French Connection
3 oz brandy/cognac
1 oz Grand Marnier
stir w/ cracked ice, strain into
Old fashioned glass containing 3 ice cubes
When I first came across Grand Marnier, I was unimpressed, and even demonstrated to myself that a better tasting concoction could be made using equal parts Hennessey and Cointreau. But the stuff kinda grows on you, and tastes like nothing else.
Gimlet (Variant)
2 oz Plymouth gin
1 oz fresh-squeezed lime juice
1 tsp simple syrup
Shake w/ cracked ice; strain into cocktail glass
A gimlet is supposed to be gin and Rose’s lime juice cordial.
Whiskey Sour
2 oz Sazerac rye whiskey
1 oz lemon juice
1 tsp simple syrup
Shake w/ cracked ice; strain into cocktail glass
Cocktail Runner-Ups:
Just in case thirty-some incredible mixed drinks aren’t enough for you, I’ll tack on a long list of runner-ups. Most of the following are cocktails I liked the first time I tried them but eventually lost interest in. In some, I tasted potential but never got the flavor balance quite to my satisfaction. Some were pushed aside by another similar but preferred cocktail. Some of these are good to know because they’re frequently requested. All of these were too good to delete completely. I don’t feel like re-categorizing these drinks, so they are all simply alphabetized.
Abby (Variant)
1.5 oz Boodles gin
1 oz Lillet Blanc
1 dash Orange bitters
1 dash Angostura bitters
Stir w/ cracked ice; strain into cocktail glass
Add lemon twist
Admiral
1.5 oz bourbon
¾ oz dry vermouth
¾ oz lemon juice
Shake w/ cracked ice; strain into cocktail glass
Affinity
1.5 oz Famous Grouse blended scotch
¾ oz sweet vermouth
¾ oz dry vermouth
1 dash Angostura bitters
Stir w/ cracked ice, serve up into cocktail glass
Add lemon twist
AJ Cocktail
1.5 oz Laird’s applejack
1.5 oz grapefruit juice
½ oz grenadine
Shake w/ cracked ice; strain into cocktail glass
Ante
1.5 oz Applejack
¾ oz Dubonnet
2 tsp Cointreau
1 dash Angostura bitters
Stir w/ cracked ice; strain into cocktail glass
Apple Blow Fizz
2 oz Bonded Laird’s applejack
½ oz lemon juice
1 small egg
1 tsp sugar
Shake without ice in Boston shaker for several minutes, adding cracked ice for final 30 seconds
Strain into old fashioned glass containing 2-3 ice cubes
Top w/ soda
Sorta tastes like cream soda.
Applejack Rabbit
1.5 oz Laird's applejack
½ oz orange juice
½ oz lemon juice
½ oz maple syrup
Shake w/ cracked ice; strain into cocktail glass
Apricot Tonic Fizz (AVW original)
1.5 oz dry gin or rye whiskey
½ oz apricot brandy
Shake w/ cracked ice; strain into
Old-fashioned glass w/ 5 ice cubes
Top w/ tonic water
Aviation
1.5 oz Boodles London dry gin
½ oz lemon juice
½ tsp maraschino liqueur
1 dash apricot brandy
Shake w/ cracked ice; strain into cocktail glass
Garnish maraschino cherry
Bacardi Special
1.5 oz Bacardi light rum
¾ oz Boodles London dry gin
3 tsp lime juice
1 tsp grenadine
1 tsp sugar
Shake w/ cracked ice, strain into cocktail glass
Add lemon twist
Bebbo Cocktail
1.5 oz Boodles London dry gin
½ oz lemon juice
½ orange juice
1 tsp honey
Stir without ice until honey dissolves
Add cracked ice and shake; strain into cocktail glass
Garnish w/ cherry
Bermuda Bouquet
1.5 oz London gin (Tanguerey)
1 oz lemon juice
¾ oz orange juice
2 tsp grenadine
2 tsp Cointreau
1 tsp apricot brandy
1 tsp simple syrup
Shake w/ cracked ice, strain into cocktail glass
Bourbon Collins (Variant)
2 oz Weller’s Reserve bourbon
1 oz lemon juice
1 tsp simple syrup
1 dash Peychaud’s bitters
Shake w/ ice, strain into chilled Collins glass filled w/ ice cubes
Fill w/ 3-4 oz club soda, garnish w/ lemon wedge
Casino
2 oz Old Tom Gin
½ oz lemon juice
3 dashes orange bitters
2 dashes Luxardo maraschino liqueur
Stir w/ cracked ice; strain into cocktail glass
Garnish w/ cherry
Ceylon
1 oz dry sherry
½ oz brandy/cognac
½ oz Noilly Pratt dry vermouth
2 tsp Cointreau
2 tsp lemon juice
Shake w/ cracked ice; strain into cocktail glass
Add light pinch cinnamon, orange twist, lemon twist
If you have sherry, make this drink!
Chapala
1.5 oz 1800 reposado tequila
½ oz orange juice
½ oz lemon juice
2 tsp grenadine
1 dash orange-flower water
Shake w/ cracked ice; strain into cocktail glass
Commodore
2 oz rye whiskey
1 oz lemon juice
2 dashes orange bitters
1 tsp simple syrup
Shake w/ cracked ice; strain into cocktail glass
Crusta
2 oz Liquor (esp. brandy/cognac)
1 oz Cointreau
1/2 oz lemon juice
½ tsp maraschino
2 dashes Angostura
Shake w/ cracked ice; strain into sugar coated white wine glass
Garnish w/ huge lemon swath around inside of rim
Deep Sea
1.5 oz Old Tom Gin
¾ oz Noilly Pratt Dry Vermouth
2 dashes orange bitters
1 dash absinthe
Stir w/ cracked ice; strain into cocktail glass
Add lemon twist
Egg Nog
Mix:
1 egg yolk
3 oz half and half
1 oz brandy
1 oz light rum
1 tbsp powdered sugar
Beat:
1 egg white
1 tbsp powdered sugar
Combine; garnish w/ nutmeg
El Presidente
1.5 oz light rum
½ oz Noilly Pratt dry vermouth
2 tsp Cointreau
½ tsp grenadine
Shake w/ cracked ice; strain into cocktail glass
Add orange twist
English Rose
2 oz London gin
¾ oz Noilly Pratt dry vermouth
2 tsp lemon juice
1 tsp Parfait Amour
1 tsp grenadine
Shake w/ cracked ice; strain into cocktail glass
Fancy #1
2 oz any liquor
2 tsp Cointreau
1 dash Peychaud’s bitters
1 dash Angostura bitters
Stir well w/ cracked ice; strain into cocktail glass
Garnish lemon twist
Fancy #2
2 oz any liquor
1 tsp Maraschino liqueur
1 dash Regan’s orange bitters
1 dash Angostura bitters
Stir well w/ cracked ice; strain into cocktail glass
Garnish lemon twist
Floradora
Build in highball glass w/ ice cubes:
1.5 oz London dry gin
¾ oz framboise
½ oz lime juice
3-4 oz ginger beer
Garnish lime slice and raspberries
Florida (Variation)
1.5 oz London dry gin
1 oz grapefruit juice
¾ oz Lillet blanc
2 tsp Campari
Shake w/ cracked ice; strain into cocktail glass
Garnish orange slice
Flying High
1.5 oz gin
1 oz orange juice
1 oz Cherry Heering
¼ oz lemon juice
1 dash Angostura
1 small egg white
Shake without ice in Boston shaker for several minutes, adding cracked ice for final 30 seconds
Strain into cocktail glass
Greenfly
2 oz Boodles London dry gin
½ oz lemon juice
½ oz Green Chartreuse
1 tsp simple syrup
Shake w/ cracked ice; strain into cocktail glass
Add orange twist
Harvard
1.5 oz brandy
½ oz sweet vermouth (Carpano Antica)
½ oz lemon juice
1 tsp grenadine
1 dash angostura
Shake w/ cracked ice; strain into cocktail glass
Hawaiian Brandy
1.5 oz Laird’s bonded applejack
½ oz pineapple juice
¼ oz lemon juice
¼ oz maraschino liqueur
Shake w/ cracked ice; strain into cocktail glass
Honeymoon
1.5 oz Laird’s applejack
½ oz lemon juice
2 tsp Cointreau
1-2 tsp Benedictine
Shake w/ cracked ice; strain into cocktail glass
I really liked this for awhile, as it tastes a bit like honey, which is surprising until you realize Benedictine has a prominent honey flavor.
HPW Variation
1.5 oz Old Tom Gin
¾ oz sweet vermouth
1 tsp Clear Creek Kirschwasser
Stir w/ cracked ice; strain into cocktail glass
Imperial
1.5 oz Boodles London dry gin
¾ oz Noilly Pratt dry vermouth
½ tsp maraschino liqueur
1 dash Angostura bitters
Stir w/ ice; strain into cocktail glass
Garnish cherry (or olive)
A good martini variation!
Income Tax
1.5 oz Boodles London dry gin
1 oz orange juice
½ oz Carpano Antica sweet vermouth
½ oz Noilly Pratt dry vermouth
2 dashes angostura bitters
Shake w/ cracked ice; strain into cocktail glass
Jack Rose
2 oz Laird's applejack
1 oz lemon juice
1¼ tsp grenadine
Shake w/ cracked ice; strain into cocktail glass
Jewel
1.5 oz Boodles London dry gin
¾ oz sweet vermouth
2 tsp green chartreuse
2 dashes orange bitters
Shake w/ cracked ice; strain into cocktail glass
Add lemon twist
Garnish w/ cherry
La Floridita Daquiri
2 oz light rum
¾ oz lime juice
1 tsp+1 dash maraschino liqueur
1 tsp powdered sugar
Shake w/ cracked ice; strain into
Old fashioned glass filled w/ crushed ice
Garnish maraschino cherry
Le Bourget
2 oz Boodles gin
½ oz lemon juice
2 tsp St. Germain
Shake w/ cracked ice; strain into cocktail glass
Linstead Variation
1.5 oz Sazerac Rye
1/2 oz lemon juice
2 tsp pineapple juice
1 dash Angostura
Shake w/ cracked ice; strain into
Absinthe rinsed cocktail glass
Add lemon twist
Mai Tai
1 oz light rum
1 oz dark rum
1/2 oz Cointreau
1/2 oz lime juice
1 tsp simple syrup
1 tsp Orgeat
Shake w/ cracked ice; strain into
cocktail glass filled w/ shaved ice
Garnish mint sprig
Manhattan
2 oz Sazerac Rye whiskey
3/4 oz Carpana Antica Sweet Vermouth
2 dashes Angostura
Stir w/ ice, serve up
Garnish with cherry (or lemon twist)
Margarita
1.5 oz 1800 Reposado tequila
3/4 oz Cointreau
3/4 oz lime juice
Shake w/ cracked ice, strain into salted cocktail glass
Mary Pickford
2 oz light rum
1 oz Pineapple juice
1 tsp Grenadine
1/2 tsp Maraschino
Shake w/ cracked ice; strain into cocktail glass
Garnish Maraschino cherry
Mint Julep
in mint julep cup:
add 1 moistened sugar cube
slightly crush 9 mint leaves
Fill with crushed ice, pack into snow cone shape
Add 4 oz bourbon
Lightly swirl glass
Refill with ice to level, mint sprig garnish
Monk’s Path
1.5 oz Old Tom’s gin
¾ oz lime juice
¾ oz orange juice
½ oz yellow Chartreuse
Shake w/ cracked ice; strain into
Absinthe rinsed cocktail glass
I cribbed this recipe from some bar in Portland, OR. I always prefer substituting green chartreuse whenever yellow is called for.
Negroni
1.5 oz London dry gin
¾ oz sweet vermouth
¾ oz Campari
Stir w/ cracked ice; strain into cocktail glass
Garnish w/ orange wheel
No Name
1 oz London dry gin
1 oz lemon juice
¾ oz Grand Marnier
¾ oz Clear Creek Kirschwasser
Shake w/ cracked ice; strain into cocktail glass
Garnish lemon twist
Orange Fizz (Variant)
1.5 oz London dry gin
1 oz orange juice
3 tsp lemon juice
2 tsp Cointreau
2 tsp orange bitters
1 moistened sugar cube
Shake w/ cracked ice; strain into
old fashioned glass w/ 3-4 ice cubes
Top w/ soda
Pago Pago
1.5 oz gold rum (Appleton Estate)
½ oz lime juice
½ oz pineapple juice
2 tsp green chartreuse
2 tsp crème de cacao
Shake w/ cracked ice, strain into cocktail glass.
Park Avenue
2 oz Boodles gin
¾ oz pineapple juice
¾ oz sweet vermouth
2 tsp Cointreau
Shake w/ cracked ice; strain into cocktail glass
(Garnish orange twist)
Pendennis Cocktail
1.5 oz Boodles gin
¾ oz lime juice
½ oz apricot brandy
2 dashes Peychaud’s bitters
Shake w/ cracked ice, serve up into cocktail glass
Pink Lady
1.5 oz dry gin
¾ oz Laird’s applejack
¾ oz lemon
1 small egg white
½ tsp grenadine
Shake without ice in Boston shaker for several minutes, adding cracked ice for final 30 seconds
Garnish with cherry
Pisco Punch Variation
1.5 oz pisco
¾ oz lemon juice (brings out pisco) OR lime juice (brings out pineapple)
¾ oz pineapple juice
Shake w/ cracked ice; strain into cocktail glass
Pompana
1.5 oz Boodles gin
1.5 oz Grapefruit juice
½ oz Noilly Pratt dry vermouth
½ tsp Regan’s Orange Bitters
Stir w/ cracked ice; strain into cocktail glass
Garnish w/ orange slice
Red Lion
1.5 oz Boodles gin
¾ oz Grand Marnier
½ oz lemon juice
½ oz orange juice
Shake w/ cracked ice; strain into cocktail glass
Reno Split
1.5 oz Weller’s Reserve bourbon
1 oz apricot brandy
2 oz pineapple juice
Build in highball glass 2/3 full of cubed ice
Stir
Add splash of soda
A great summer drink; I may have simply burned myself out on them….
Rickey
Same as buck, except sub soda for ginger beer
Rolls Royce
1.5 oz Hennessey
¾ oz orange juice
¾ oz Cointreau
Shake w/ cracked ice, serve up into cocktail glass.
Garnish orange twist
Another drink that used to be one of my favorites.
Rose #3
1.5 oz Clear Creek kirschwasser
¾ oz Noilly Pratt dry vermouth
2 tsp grenadine
Shake w/ cracked ice, serve up into cocktail glass
Roy Howard
1.5 oz Lillet Blanc
¾ oz Hennessey
¾ oz orange juice
2 tsp grenadine
Shake w/ cracked ice, serve up into cocktail glass.
Salty Dog
Salt rim of highball glass
Fill w/ ice cubes
1.5 oz vodka (or Tanguerey gin)
top grapefruit juice
Satan’s Whiskers
1½ oz London dry gin
½ oz orange juice
½ oz Grand Marnier (called Straight Satan’s Whiskers) OR ½ oz Cointreau (called Curled…)
½ oz Noilly Pratt dry vermouth
½ oz sweet vermouth
½ tsp orange bitters
Shake w/ cracked ice; strain into cocktail glass
Singapore Sling
2 oz London gin
2 oz pineapple juice
¾ oz Cherry brandy
¾ oz lime juice
2 dashes grenadine
2 tsp Benedictine
2 dash orange bitters
1 dash Angostura bitters
Shake w/ cracked ice; strain into empty old-fashioned glass
Top w/ soda
Garnish cherry, pineapple slice, orange wheel
Star
2 oz Laird’s Applejack
½ oz sweet vermouth
1 dash Regan’s orange bitters
Stir w/ cracked ice, serve up into cocktail glass.
Add lemon twist
Tom Collins
2 oz Old Tom gin
1 oz lemon juice
1 crushed sugar cube
Shake w/ ice, strain into chilled Collins glass w/ 4 ice cubes
Add 3 oz club soda, garnish w/ cherry and orange slice
20th Century
1.5 oz Boodles gin
¾ oz Lillet Blanc
¾ oz lemon juice
1 tsp Crème de cacao
Shake w/ cracked ice, serve up into cocktail glass.
Add lemon twist
An interesting drink that, when properly balanced, unravels in layers in your mouth.
Vesper
1.5 oz Boodles Gin
1 ounce vodka
½ oz Lillet Blanc
Shake w/ cracked ice, serve up into cocktail glass.
Add lemon twist
From the first James Bond novel. Again, I may have burned myself out on these.
(Unnamed Original)
1.5 oz tequila
½ oz lemon juice
½ oz grapefruit juice
1 tsp simple syrup
Build in salt-rimmed old fashioned glass
Stir w/ 3-4 ice cubes
Top w/ soda
(Unnamed Original)
1.5 oz dark rum
¾ applejack
¾ oz Grand Marnier
½ oz sweet vermouth
Stir w/ cracked ice; strain into cocktail glass
(Unnamed Original)
build over ice cubes in Old Fashioned glasss:
1.5 oz Gran Classico (sub Campari)
1.5 oz grapefruit
Top w/ soda
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