Drink Recipe Index

Tom Collins
- 1 ½ oz. gin
- ¼ to ½ oz simple syrup (or 1 to 2 tsp superfine sugar)
- 2 to 3 oz soda water or club soda

Build on the rocks in a short highball glass or a zombie glass (can be garnished with orange or lemon slice and cherry)

Alfonso
- ¾ oz red Dubonnet
- 1 sugar cube
- 1 tsp Stirrings Blood Orange Bitters
- Champagne

Place cube in bottom of chilled champagne glass and douse with bitters Shake Dubonnet with ice and strain into glass. Top with champagne and garnish with lemon twist.

Southside
- 1 ½ oz gin
- 1 oz fresh lemon juice
- ¾ oz simple syrup (or ½ tsp superfine sugar)
- Half-dozen mint leaves
- Club soda

Shake all but club soda vigorously with ice. Strain into an ice-filled highball glass. Top with club soda, give a quick stir and garnish with a sprig of mint.

For mintier drink, make a Southside syrup mix- 1 cup lemon juice, ¾ cup simple syrup and pack mixture with mint leaves. Refrigerate 2 to 3 days.Strain and use 2 oz mix in each drink.

Savoy Hotel Special
- 2 oz gin
- ½ oz dry vermouth
- ¼ oz Red Dubonnet

Shake with ice and strain into a stemmed cocktail glass or Martini glass. Garnish with a twist of orange peel.

International
- 2 oz gin
- ½ oz dry vermouth
- dash crème de cassis

Shake with ice and strain into a stemmed cocktail glass or Martini glass. Garnish with a twist of orange peel.

Wicked Witch
- 1oz Strega
- 1 oz Averna amora
- 1 oz fresh, unfiltered apple cider

Shake with ice and strain into a stemmed cocktail glass or Martini glass.

Reverse Irish Coffee
- 2 oz Irish whiskey
- coffee foam

Combine whiskey and ice cubes in a tumbler. Top with an inch or two of coffee foam.

To make foam- Whisk an egg white with 2 oz. coffee liqueur, put in a whipped cream dispenser. Charge and shake vigorously prior to discharging.

Brandy Alexander
- 1 oz cognac
- 1 oz dark crème de cacao
- 1 oz heavy cream (or half-and-half)

Shake with ice and strain into a stemmed cocktail glass. Garnish with a sprinkle of grated nutmeg, grains of chocolate or cocoa powder.

Bentley
- 1 ½ oz calvados
- ¾ oz red Dubonnet
- ¼ oz Grand Marnier

Shake with ice and strain into a stemmed cocktail glass or Martini glass. Garnish with a twist of orange peel.

Coquito
- 1 14 oz can coconut milk or cream
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- 1 Tbsp ground cinnamon
- 1 tsp vanilla extract
- 4 egg yolks, lightly beaten
- 2 cups rum

Blend well in blender & refrigerate. Serve in small cups and dust with nutmeg.

Mint Julep
- 3 to 4 oz bourbon
- 1 oz mint infused simple syrup
- fresh mint leaves
- “copious” amounts of shaved or pulverized ice

Muddle ½ oz of syrup with mint leaves in bottom of a Julep cup. Rub entire inside of cup with the syrupy leaves. Pack the cup to over the rim with ice. Pour the other ½ oz of syrup over the ice, followed by the bourbon. Garnish with a leafy sprig of mint. Drink through straw.

Original Negroni Recipe
- 1 oz gin
-1 oz Campari
- 3/4 oz Sweet Vermouth

Combine all ingredients in an ice filled shaker. Shake until well chilled and strain into a chilled cocktail glass. Garnish with a burnt orange. To make a burnt orange, cut about a 1 1/2 inch by 1 inch peel off a ripe navel orange. Be sure to get just the skin and as little of the pitch as possible. Holding the orange peel between thumb and index fingers with skin facing out, hold a lit match over the glass and with the orange peel about an inch away from the fame squeeze the peel quickly and firmly between your fingers. When done correctly, a burst of flame will come from the oils being released from the peel leaving an aroma and adding a note of orange to the cocktail. Simply drop the twist in the drink.

This Italian concoction was invented in the early 1900s. Mixed with gin, Campari and sweet vermouth, it was named after Camillo Negroni in Florance who always ordered the same cocktail. Today Negroni is often consumed as a pre-dinner cocktail to stimulate the appetite for dinner. Aperitif is a European invention and it came to America in the early 1900s. Campari is also an Italian product, invented by Gaspare Campari in the early 1800s.

Moscow Mule
-2 oz vodka
-1 oz lime juice
-4 ounces ginger beer

Use vodka that has been stored in a freezer. The ginger beer and fruit should have been stored in a refrigerator. Stir vodka and juice together well in a copper mug or a chilled Collins glass. Add fresh cracked ice and a swizzle stick; top with ginger beer. Garnish with a lime wedge.

Stone Fence
- 1 ½ oz bourbon or rye whiskey
- 2 to 3 oz hard cider
- ¼ oz crème de cassis
- dash Angostura bitters

Build on the rocks in a highball or double Old Fashioned glass. Garnish with a slice of lemon peel.

Simple Syrup
INGREDIENTS:
2 parts sugar
1 part water
PREPARATION:
Bring the water to a boil.
Dissolve the sugar into the boiling water.
Once the sugar is dissolved completely, remove the pan from the heat.
Allow to cool completely and bottle.

Bacardi Mojito
1.5 oz BACARDI Rum
12 fresh spearmint leaves
1/2 lime
7 oz club soda
2 tbsp. simple syrup
(or 4 tsp. sugar)

For the smoothest majitos, gently crush mint leaves and lightly squeeze lime in a cool tall glass. Pour sweet syrup on top to cover and fill glass with ice. Add Bacardi Rum, club soda, and stir your emerging mojito well. Garnish with a lime wedge, a few sprigs of mint, toast, sip, and enjoy Bacardi mojitos with your friends.

For over a century, the Bacardi Mojito has channeled the spirit of the Caribbean. Use our original mojito cocktail recipe to bring a little of old Havana your mojito party or gathering.

THE CLASSIC MARTINI
(Serves 2 -- because it's always best to have a shoulder to cry on)

Ingredients
-4oz gin
- 0 to 1 ounce dry vermouth
ice
pimento-stuffed olives

Chill martini glasses in the freezer, or simply fill with ice cubes and water, and let rest for 1 minute.
Fill a martini shaker or any large tumbler with ice. Add gin or vodka and vermouth, and shake for 15 seconds. Some people prefer their martini stirred instead of shaken, so as not to "bruise" the gin. It is polite to humor your guest by obliging this request, but impolite to suggest a game of pick-the-bruised-gin-from-the-line-up.
Strain liquid into martini glass and garnish with an olive
Repeat entire procedure as necessary.

VESPER MARTINI
1 Part Vodka
3 Parts Gin
1/2 part Lillet

Preparation
Put ingredients in a shaker with ice, and shake well. The drink should be served with a large thin slice of lemon or orange peel.

Contributors
One of James Bond's favourite coktails! The recipe is included in Fleming's "Casino Royale": in the novel it's James Bond himself, who created this recipe, who teaches it to the barman: "in a deep champagne goblet.... Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel." Finally Bond named this new kind of Martini after female double agent Vesper Lynd, who appears in the same novel.

White Russian
1 1/2 oz Vodka
3/4 oz Kahlua
3/4 oz Light Cream or Milk

Mix the vodka and kahlua together then float the cream on top. Add ice if desired.

Black Russian
1 1/2 oz Vodka
3/4 oz Coffee Liqueur

Pour over ice into an old fashioned glass.

Oprah's Pomegranate Martini
INGREDIENTS
1 1/2 cups pomegranate juice
2 oz. Absolute Citron vodka OR white tequila
1 oz. Cointreau liquor
Cup of ice
Optional: Splash of sparkling water
Optional: Squeeze of lemon

Shake ingredients in a shaker and put in chilled martini glasses. Put pomegranate fruit into glass as garnish.

Tom and Jerry (batter mix)
1 lbs. Sugar
3 eggs (whites and yolks separated)
2 ounces Rum
1 tsp. Cinnamon
1/2 tsp. Cloves
1/2 tsp. Allspice
1/2 tsp. Creme of Tartar

Beat eggwhites to a stiff froth, and the yolks until they are as thin as water. Mix yolks and whites together and add the rum and spices. Thicken with sugar until the mixture attains the consistence of a light batter. In a coffee mug, combine one table-spoonfull of the above mixture, and 2 ounces of brandy, and then fill the glass with boiling water. Garnish by grating a little nutmeg on top.

The Japanese Cocktail
Posted by Robert Hess
March 6, 2006

There are old cocktails, and then there are OLD cocktails. As the written record goes, we can only go back as far as 1862, which is when Jerry Thomas wrote the first bartender?s guide, and thus had the first opportunity to see actual recipes for the drinks that bartenders had already been making for many years. In those days, cocktails were simply one small section of the drinks that bartenders were making, and not even necessarily a very important section. In ?The Bartender?s Guide?, Mr. Thomas includes at the very front of the book, a large collection of almost 80 different Punch recipes, followed by Juleps, Smashes, and Cobblers before getting to the Cocktail section.

There are only 10 cocktail recipes included in this volume, a very small number when you consider that there are over 200 total recipes included in this volume. Of those 10 recipes, we see such exciting names as ?Brandy Cocktail?, ?Fancy Brandy Cocktail?, ?Gin Cocktail?, and ?Fancy Gin Cocktail?. All fine drinks in their own right, but ones that don?t really reflect the fanciful names that are used to today. Nestled within this set of recipes however, you will see a fascinating cocktail, which unfortunately is rarely seen these days, the Japanese.

Japanese Cocktail
· 2 ounces brandy
· 1/2 ounce orgeat (almond syrup)
· 2 dashes Angostura bitters

Stir with ice, strain into a cocktail glass. Garnish with a lemon twist.

It has been suggested that this drink was most likely created by Jerry Thomas himself, and named in honor of a recent visit by the Japanese delegation to New York.

Orgeat [ohr-ZHAY] is the secret ingredient in this drink, which provides a wonderful complexity of flavor without being over the top sweet. The bitters, a requirement for anything called a ?cocktail?, act as a wonderful moderator to just make sure that the sweetness doesn?t get out of hand. Orgeat may be hard to find, even at places that sell coffee syrups, but Almond Syrup should be a lot easier. The main difference between the two is that Orgeat is traditionally cloudy, and includes a little orange flower water, while Almond syrup is clear.

This cocktail is a great introduction to cocktails, and plays well for people that normally prefer sweeter drinks, as well as those who are more apt to tend towards the stronger drinks such as the Martini or the Manhattan. I?d love to see this drink get more visibility and recognition, and if you give it a try I?m sure you?ll agree with me.

If you are interested in getting a copy of Jerry Thomas’ book, it thankfully has been recently republished, you can find it here.

Mamie Taylor
- 2 oz Scotch
- ¾ oz fresh lime juice
- Spicy ginger beer
- 4 ice cubes

Glass: highball

Garnish: lime wedge

Pour scotch and lime juice into ice-filled glasses and top with ginger beer. Stir and garnish

Champagne Sunrise
-1 ounce Lillet
-Fill glass to ½” with Champagne
-Grenadine

Gently drizzle grenadine down side of glass so that it settles into the bottom. Add cherry& serve.

Champagne Cocktail
-1 oz. cognac
-1 cube sugar
-Stirrings Blood Orange bitters

Hurricane, New Orleans Style
3 oz rum (blend dark & white)
3 oz orange juice
3 oz pineapple juice
½ oz grenadine syrup
crushed ice

Combine all ingredients, mix well. Pour over crushed ice in a hurricane glass. Garnish with fruit wedge or cherry.

Hurricane, traditional
1 oz vodka
¼ oz grenadine syrup
1 oz gin
1 oz light rum
½ oz Bacardi 151 rum
1 oz amaretto
1 oz triple sec
grapefruit juice
pineapple juice

Pour all but the juices, in order listed, into a hurricane glass. ¾ full of ice. Fill with equal parts of grapefruit and pineapple juice, stir and serve.