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
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