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MR. BOSTON OFFICIAL

TENDER’S BARTENDER’S GUIDE

GUIDE More than 1,500 recipes, tools, and techniques

900 Matte Black S5 Silver ftoc_2p.p.indd iv 8/29/08 2:48:22 PM MR. BOSTON OFFICIAL BARTENDER’S GUIDE

EDITED BY Anthony Giglio with Jim Meehan PHOTOGRAPHY BY Ben Fink

JOHN WILEY & SONS, INC.

ffirs_3p.p.indd i 8/29/08 2:53:36 PM This book is printed on acid- free paper. ᭺ϱ Copyright © 2009 by Barton Incorporated. All rights reserved Color insert photography © 2009 by Ben Fink. Design of a man’s head and Boston are registered trademarks, and Mr. Boston is a trademark of Barton Incorporated. Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, me- chanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per- copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, (978) 750–8400, fax (978) 750–4470, or on the web at www.copyright. com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748–6011, fax (201) 748–6008, or on the web at: http://www.wiley.com/go/permissions. Limit of Liability/Disclaimer of Warranty: While the publisher and the author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifi cally disclaim any implied warranties of merchantability or fi tness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor the author shall be liable for any loss of profi t or any other commercial damages, including but not limited to special, incidental, consequential, or other damages. For general information about our other products and services, please contact our Customer Care Department within the United States at (800) 762–2974, outside the United States at (317) 572–3993 or fax (317) 572–4002. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. For more information about Wiley products, visit our website at www.wiley.com. Cover design by Paul DiNovo Interior design by Vertigo Design NYC Composition by North Market Street Graphics Library of Congress Cataloging- in- Publication Data Mr. Boston : offi cial bartender’s guide / edited by Anthony Giglio with Jim Meehan ; photography by Ben Fink. — [67th ed.] p. cm. Includes index. ISBN 978-0-470-39065-8 (cloth : alk. paper) 1. Bartending. 2. Cocktails. I. Giglio, Anthony. II. Meehan, Jim. III. Title: Mister Boston : offi cial bartender’s guide. TX951.M7 2008 641.8'74—dc22 2008036191 Printed in China 10 9 8 7 6 5 4 3 2 1

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CONTENTS203 247 263 259 CONTENTS 17 223 239 215 169 133 35 147 103 55 Resources 271 Resources Index 278 WINE IN MIXED DRINKS NONALCOHOLIC DRINKS TEQUILA VODKA WHISKIES CORDIALS AND LIQUEURS SHOOTERS FROZEN DRINKS HOT DRINKS EGGNOGS AND PUNCHES Introduction v Introduction xii Acknowledgments BAR BASICS 1 CLASSICS COCKTAIL BRANDY GIN RUM ftoc_2p.p.indd iiiftoc_2p.p.indd iii ftoc_2p.p.indd iv 8/29/08 2:48:22 PM INTRODUCTION

Welcome! YOU ARE HOLDING IN YOUR HANDS the 67th edition of the defi nitive guide to mixing perfect drinks. Mr. Boston Offi cial Bartender’s Guide has been the go- to manual of bartenders and spirits professionals since it was fi rst published in 1935. It has been endorsed, consulted, and considered a basic tool for bartenders for decades. In fact, over 11 million copies have been printed since it fi rst appeared shortly after the repeal of Prohibition. This edition comes 73 years after the very fi rst printing of what was then called the Old Mr. Boston Deluxe Offi cial Bartenders Guide. That rare, hard- to- fi nd fi rst edition was compiled and edited by Leo Cotton, a purchasing agent for the Mr. Boston® liquor brand, who was as meticulous about his work as he was passionate about cocktails. His foreword in the original book remains timeless:

With repeal came the inevitable avalanche of cocktail books, most of them published without regard to accuracy or completeness. A survey proved the need for a cocktail book that would be authentic and accurate. The task of compiling this Ofﬁ cial Bartenders Guide was thereupon undertaken and now after almost one year of tedious work it is presented to the thousands of bartenders throughout the country and to that por- tion of the American public who desire a truly ofﬁ cial source of information for home mixing.

The Ofﬁ cial Bartenders Guide was compiled and edited in collaboration with four old time Boston Bar- tenders whose background and experience make them authorities on the correct ingredients to be used and the proper manner of serving cocktails. This experience plus the fact that every cocktail has been actually tested makes this truly an Ofﬁ cial Bartenders Guide.

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Leo Cotton’s enthusiasm was such that his editing side- job became a near- full-time vocation; he updated the Of- fi cial Bartenders Guide through its 49th edition, until he retired in 1970. Though Leo Cotton died in 1990, his spirit lives on in this latest edition. The current cocktail renaissance, which began in the early 1990s, has brought with it a return to classicism in the art of cocktail making. The popularity of cocktails has increased dramatically since we last updated this book in 2005; it’s been heralded as the “cocktail revo- lution,” bringing with it a whole new “cocktail culture.” In fact, soon after the 66th edition debuted, Food & Wine magazine declared 2006 “The Year of the Cocktail” and noted that the “radical change in restaurant and bar culture has transformed entertaining.” All of which amounts to the enjoyment of a heck of a lot of spirits. According to the Distilled Spirits Council of the United States, distilled spirits grew in 2007 for the eighth straight year, with sales up 5.6 percent to $18.2 billion and volume rising 2.4 percent to 181.5 million cases. The council also reported that, despite a weakening econ- omy, growth is expected to continue this year, forecasting sales growth of 4.6 percent to $19 billion, with volume expected to rise 1.9 percent to 185 million cases. What on earth is in all those bottles that we’re drinking? Just about everything. Spirits distributors have responded to our enthusiasm with fl avors old and new, bringing out explosively exciting products like St. Germain Elderfl ower liqueur and organic spirits, and, at the same time, bol- stering lost categories like rye, pisco, cachaça, and Old Tom Gin. Categorically, vodka is still the most popular spirit for the masses, representing around 30 percent of the market, but other spirits like gin and rum are fi nally giving it serious competition. Gin, in fact, is in a dynamic state of fl ux. In addition to the traditional London dry style, with its hallmark (read: heavy) juniper berry aromas and fl avors, a new style has evolved that’s lighter and more balanced, called New Western dry, intended for sipping solo as much as for mixing into cocktails. Historical styles of gin

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are making a comeback, too, such as Old Tom (a sweeter version of London dry) and the lower- proof Dutch original genièvre, which is distilled from malted grain mash similar to whiskey. Rum, too, has taken off in a new direction that’s posi- tively old in origin—thanks to a renaissance in using sugar cane instead of molasses. If you see the words “rhum agricole” on a bottle or menu, it refers to how pure- cane rum is known on the French island of Martinique, while Brazil- ians call their pure- cane spirit “cachaça.” On the whiskey front, rye has returned from its post- Prohibition banishment with such a vengeance producers can’t make enough of it. And new small- batch whiskies seem to debut every year now, with distilleries offering an array of boutique fi nishes. Blended Scotch has been re- born by emphasizing the quality of the grain whiskey being blended with malt whiskey. And bourbon, while not as popular as rye, is still going strong. How we’re mixing these spirits into cocktails today is also remarkable. Mixology has returned to its culinary roots, embracing the zeitgeist and techniques of today’s chefs, including taking farm to glass—as opposed to table. Once bartenders start working with someone who understands fl avor combinations, like a chef, the drinks become more fl avor driven than spirit driven. And that means mixers are more important than ever. With the introduction of high-quality, all- natural tonics from Fever Tree and Q Tonic, and GuS (Grown-up Soda) and Izze sparkling juices, bartenders have abandoned their soda guns—and all of the high-fructose corn syrup concoctions they spout— for “cleaner” mixers sweetened with cane sugar and agave nectar. This can change how drinks are made and how they taste. For example, the Paloma can be made with Izze grapefruit soda or GuS grapefruit soda (instead of Fresca), and the Cuba Libre with Boylan’s Sugar Cane Cola (instead of Coke). All of which means that you won’t fi nd pre- fabricated mixers in this edition that didn’t exist when this book was fi rst published. In other words, you won’t fi nd references to “sour mix,” “daiquiri mix,” or “Collins mix.” We also

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got rid of all mentions to powdered sugar—which actually were in the original—because today’s powdered sugar contains corn starch to keep it soft. Instead, many recipes call for Simple Syrup (sugar water) and citrus juices to achieve a superior substitute to the quick- fi x mixes that invaded this book through its many incarnations. What you will fi nd in this 67th edition are nearly 200 completely new recipes refl ecting the most popular spirits, liqueurs, and juices of the moment. Nearly 100 of the best bartenders, bar chefs, and mixologists from across the United States and beyond conributed recipes, tips, and advice for nothing more than a mention on the contributors’ page (see pages xiii–xiv). We’d like to think their contributions were an homage to the book that fi rst inspired many of them to start mixing drinks at the beginning of their careers. In addition to the new recipes, the myriad details of the overall subtle changes that went into rebuilding this book might be lost on the novice or fi rst- time reader of this guide. But our hope is that professional or veteran Mr. Boston readers will be pleasantly surprised by this latest incarnation. We’d like to think that Leo Cotton would be pleased to see how much of this book refl ects the spirit of his original edition (which, by the way, didn’t contain a single vodka cocktail). By the time Cotton wrote the fi rst edition of this book, the great- granddaddy of American cocktails, Jerry Thom- as, was long gone—and with him many of the techniques that set his service apart from lesser- mortal barmen back in the late nineteenth century. Indeed, ask any serious bartender or mixologist today who inspires their show- manship and creativity, and the answer will probably be “Jerry Thomas.” Or perhaps it will be Thomas’s twentieth- century incarnation, Dale DeGroff, who may not have single- handedly revived the cocktail classicism movement of the 1990s, but certainly was and continues to be one of the most passionate, dynamic bartenders alive today. Because DeGroff has spent more than twenty years traveling around the country educating generations of modern mixologists—when not mixing drinks behind

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the bar—it seems appropriate to cite his “Five Com- mandments for Bartenders,” which are universal to all cocktail professionals and those passionate about being a good host:

I: SET THE TONE The rapport between a bartender and guest is set by the bartender. If a guest is short or less than cordial, you, the bartender—according to the social contract he or she upholds—cannot respond in kind. This is a one- sided contract weighted in favor of the guest, but in practice it is an opportunity for the bartender to do what he or she was hired to do best: turn diffi cult guests into friends, make great drinks, and even, on occasion, teach people how to have a good time. II: BE OBSERVANT Good bartenders need to sharpen their powers of observation and develop their ability to listen. In the fi rst encounter with a guest the bartender will determine not only the drink but the mood of the guest, if conversation is welcome or not, and generally why the guest has come. This is your opportunity to make the visit to your bar a success. III: KNOW YOUR RECIPES You’re the chef of the bar and have the same responsibility to guests as the chef de cuisine has to diners. Are you putting the dash of Angostura bitters in your Manhattan? Do you use fresh lime juice in your Mojito? It took me a couple of years to get over the arrogance I developed in the fi rst six months of bartending, then it took me several years after that to research the correct recipes for the 150 or so classic and popular drinks that are 90 percent of a bartender’s regular repertoire. IV: PERFECT YOUR CRAFT The skill a bartender possesses in the handling of tools and the small theatrical elements he or

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she demonstrates, such as the fl aming of citrus peels, can return huge dividends in both esteem and gratuity—not to mention return business. This is not a circus act but rather exuding a sense of confi dence that impresses your guests. A bartender is most defi nitely on stage, so expect to be scrutinized down to your fi ngernails. V: EXUDE GRAVITAS A bartender’s skill and cleverness in being many things to many people is one of the most compel- ling and challenging aspects of the job. The bartender is a source of information on the day’s news and sporting events, as well as a glossary of where to dine, drink, see, and be seen. You have the ability to keep peace in a light- handed way between customers. Rudeness to a bar guest is never acceptable; there are myriad ways of reacting coolly to a diffi cult guest. And even the most diffi cult of guests can be handled with a professional demeanor, though sometimes help is required.

Before you continue reading, please take a moment to think about both the responsible use and serving of alcoholic drinks. The consumption of alcohol dates back many centuries, and in many cultures throughout the world is part of social rituals associated with signiﬁ cant occasions and celebrations. The majority of adults who choose to drink do not abuse alcohol and are aware that responsible drinking is key to their own enjoyment, health, and safety, as well as that of others, particularly when driving. Be a responsible drinker, and if you’re under the legal drinking age, our nonalchoholic drinks chapter is the only one for you. So, congratulations! You’re well on your way to en- hancing your expertise as a professional bartender or a properly prepared host. Let’s raise a proverbial glass in honor of Mr. Boston, as he was introduced in his 1935 debut:

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Sirs—May we now present to you Old Mr. Boston in permanent form. We know you are going to like him. He is a jolly fellow, one of those rare individu- als, everlastingly young, a distinct personality and famous throughout the land for his sterling qualities and genuine good fellowship. His friends number in the millions those who are great and those who are near great even as you and I. He is jovial and ever ready to accept the difﬁ cult role of “Life of the Party,” a sympathetic friend who may be relied upon in any emergency. Follow his advice and there will be many pleasant times in store for you.

Gentlemen, Old Mr. Boston

flast_2p.p.indd xi 8/29/08 2:48:09 PM ACKNOWLEDGMENTS

THE EDITOR WOULD LIKE TO OFFICIALLY ACKNOWLEDGE the following people behind the 67th edition of the Mr. Bos- ton Offi cial Bartender’s Guide: Editor extraordinaire Pamela Chirls, and her team at John Wiley & Sons, Inc., including Christine DiComo, Re- becca Scherm, Ava Wilder, and Michael Olivo, for grace under fi re; Fabulous photographer Ben Fink for his keen eye, and stylists Susan Sugarman and Roy Finamore for making the drinks look sexy and beautiful; Lori Logan at Barton Brands for her steadfast vision and for keeping us on message; Historian Robert Hess, founder of drinkboy.com, for his tireless research and resources; Rock-star mixologist Jim Meehan for creating, collect- ing, and testing this edition’s cocktail additions; My “brother from another mother,” journalist and drinks authority Jeffery Lindenmuth, for reporting on trends; Cocktail professionals David Wondrich, Audrey Saun- ders, Julie Reiner, Tony Abou Ganim, Gary Regan, Jona- than Pogash, and Dale DeGroff for their brilliant resource- fulness and generous spirit; The thoughtful Bonnie Berman, Leo Cotton’s daugh- ter, for reminding us how passionate her dad was about editing the fi rst forty-nine editions of this book—and never receiving a penny in royalties; And my wife, Antonia LoPresti Giglio, and our two greatest cocktails, Sofi a and Marco, for their patience during my absence while editing this book.

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Tony Abou Ganim Matt Gee Erik Adkins John Gertsen Bridget Albert Giuseppe Gonzales Eric Alperin Kenta Goto Stephan Berg Ted Haigh Jeff Berry Charles Hardwick Greg Best Reed Hayes Jacques Bezuidenhout Nick Hearin Richard Boccato Charles Joly Jamie Boudreau Misty Kalkofen Jacob Briar Ted Kilgore Jackson Cannon Eben Klemm Tad Carducci Jason Kosmas Tony Conigliaro Francesco Lafranconi Gerry Corcoran Don Lee Jason Crawley James Lee Jane Danger Kevin Ludwig Alex Day Michael Madrusan Brian Dayton Ryan Magarian Dale DeGroff Toby Maloney Leo DeGroff Vincenzo Marianella John Deragon Lynnette Marrero Philip Duff Duggan McDonnell Damon Dyer Becky McFalls H. Joseph Ehrmann Michael McIlroy Tobin Ellis Junior Merino Vincenzo Errico Jorg Meyer Daniel Eun Brian Miller Molly Finnegan Steve Olson Eben Freeman Sasha Petraske St. John Frizell Christy Pope

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Jonny Raglin Chad Solomon Gary Regan Kelley Swenson Julie Reiner Marcos Tellos Patricia Richards Todd Thrasher Holly Roberts Stanislav Vadrna Sam Ross Charles Vexenat Steve Schneider Charlotte Voisey Joseph Schwartz Phil Ward Andy Seymour Thomas Waugh Aisha Sharpe Neyah White Daniel Shoemaker Angus Winchester Willy Shine Damian Windsor T.J. Siegal David Wondrich Joaquin Simo Naren Young David Slape Dushan Zaric LeNell Smothers

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Equipment THE RIGHT TOOLS make mixing drinks easier, but some tasks simply can’t be done without the right gizmo.

BOSTON SHAKER: Two-piece set comprised of a mixing glass and a slightly larger metal container that acts as a cover for the mixing glass for shaking cocktails. The mixing glass can be used alone for stirring drinks that aren’t shaken.

BARSPOON: Long-handled, shallow spoon with a twisted handle, used for stirring drinks.

HAWTHORNE STRAINER: Perforated metal top for the metal half of a Boston shaker, held in place by a wire coil. Serves as a strainer.

JULEP STRAINER: Perforated, spoon-shaped strainer used in con- junction with a mixing glass.

COCKTAIL SHAKER: Metal pitcher with a tight-ﬁ tting lid, under which sits a strainer. While styles vary widely, the popular retro- style pitcher has a handle as well as a spout that’s sealed with a twist-off cap.

ELECTRIC BLENDER: Absolutely necessary to make frozen drinks, puree fruit, and even crush ice for certain recipes.

CUTTING BOARD: Either wood or plastic, it is used to cut fruit upon for garnishes.

PARING KNIFE: Small, sharp knife to prepare fruit for garnishes.

MUDDLER: Looks like a wooden pestle, the ﬂ at end of which is used to crush and combine ingredients in a serving glass or mixing glass.

GRATER: Useful for zesting fruit or grating nutmeg.

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BOTTLE OPENER: Essential for opening bottles that aren’t twist-off.

CHURCH KEY: Usually metal, it is pointed at one end to punch holes in the tops of cans, while the other end is used to open bottles.

CORKSCREW: There are a myriad of styles from which to choose. Professionals use the “waiter’s corkscrew,” which looks like a pen-knife, the “screw-pull,” or the “rabbit corkscrew.” The “winged corkscrew,” found in most homes, is considered easiest to use but often destroys the cork.

CITRUS REAMER: Essential for juicing fruit, it comes in two styles. The strainer bowl style has the pointed cone on top, or there is the wooden handle style with the cone attached, which must be used with a strainer.

JIGGER: Essential for precise measuring, it typically has two cone-shaped metal cups conjoined at the narrow end— each side representing a quantity of ounces (quarter, half, whole, etc.), fractionalized by lines etched in the metal.

ICE BUCKET WITH SCOOP AND TONGS: A bar without ice is like a car without gas. Use the scoop—never the glass—to gather ice in a mixing glass or shaker and tongs to add single cubes to a prepared drink.

MISCELLANEOUS ACCOUTREMENTS: Sipsticks or stirrers, straws, cocktail napkins, coasters, and cocktail picks.

c01_3p.p.indd 2 8/29/08 2:36:27 PM Small, sharp stainless steel paring knife for cutting fruit or for shearing off rind

Can and Easy-to-use Waiter’s bottle corkscrew corkscrew opener

Wooden muddler or the back of a large Glass Coil-rimmed Tall, heavy- wooden stirring rod bar strainer duty mixing spoon for or long glass or mashing spoon shaker herbs, fruit, etc.

Fruit juice extractor Large pitcher

Set of Jigger measure measuring with easy-to-read Ice bucket spoons fractional and ice tongs measures

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Glassware CLEAN, POLISHED GLASSES show off good drinks to great advantage. The best glasses should be thin-lipped, transparent, and sound off in high registers when “pinged.” In practice, these ﬁ ve glasses could be used to make most of the mixed drinks and cocktails found in this book:

COCKTAIL GLASS (also known as martini glass): Typically 4 to 8 ounces, but lately much larger.

COLLINS GLASS: Tall and narrow, typically 8 to 12 ounces.

HIGHBALL GLASS: Shorter Collins glass, typically 8 to 10 ounces.

HURRICANE GLASS: Short-stem, hourglass-shaped, typically 14 to 20 ounces.

OLD-FASHIONED GLASS: Wide and squat, typically 6 to 8 ounces.

A complete inventory of glassware, however, would include the following:

BEER MUG

BEER/PILSNER GLASS

BRANDY SNIFTER

CHAMPAGNE COUPE

CHAMPAGNE FLUTE

CORDIAL OR PONY GLASS

IRISH COFFEE GLASS

PARFAIT GLASS

POUSSE CAFÉ GLASS

RED WINE GLASS

SHERRY GLASS

SHOT GLASS

SOUR GLASS

WHITE WINE GLASS

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Beer/ Irish Pousse Red Wine White Pilsner Coffee Café Wine

Sherry Champagne Champagne Brandy Flute Coupe Snifter

Cocktail Cordial Sour Parfait Hurricane or Pony

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Taking Stock NOBODY EVER SAID stocking a home bar is easy or inexpensive, which is probably why so few people bother to do it. However, if you’re above the fray, feeling inspired by this book, and make the reasonable rationalization about the money you’ll spend stocking your bar versus the money you’ll save on buying drinks at bars, here’s what you’ll need to do it right:

BITTERS Granulated Sugar Angostura Bitters Coconut Cream Peychaud’s Bitters Various Fruit Syrups Orange Bitters (Orgeat, Elderﬂ ower) Grenadine FRUIT JUICES Lime Juice DAIRY/EGG INGREDIENTS Lemon Juice Milk Cranberry Juice Cream (Heavy, Half-and- Pineapple Juice Half) Other Juices and Nectars Butter Eggs SAVORY INGREDIENTS Tomato Juice SODAS Clam Juice Seltzer/Club Soda Horseradish Quinine/Tonic Water Hot Sauces Various: Cola, Lemon-lime, Worcestershire Sauce etc.

SWEETENING INGREDIENTS GARNISHES Simple Syrup (Equal parts Lemon Wedges water and granulated Lime Wedges sugar, heated over a Assorted Fruit Wheels fl ame, and then cooled Pineapple Chunks and stored in refrigera- Maraschino Cherries tor until needed. Keeps Olives indefi nitely refrigerated Celery in a scrupulously clean Fresh Herbs (Mint, Basil, container.) etc.) Superfi ne Sugar

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Techniques

CHILLING GLASSWARE Always chill before you ﬁ ll—even your cocktail shaker before mixing the drink. There are two ways to make a cocktail glass cold:

1. Put the glasses in the refrigerator or freezer a couple of hours before using them.

2. Fill the glasses with ice and water, stir, then discard when drink is ready.

FLAMING LIQUORS The secret of setting brandy (or other high-alcohol spirits) afl ame is fi rst to warm it and its glass until almost hot. You can warm a glass by holding it by its stem above the fl ame or electric coil on your stove until the glass feels warm. (Avoid touching the glass to the fl ame or coil, which could char or crack it.) Next, heat some brandy in a saucepan above the fl ame (or in a cooking pan). When the brandy is hot, ignite it with a match. If it’s hot enough, it will fl ame instantly. Pour the fl aming liquid carefully into the other brandy you want fl amed. If all the liquid is warm enough, it will ignite. Warning: Flames can shoot high suddenly. Look up and be sure there’s nothing “en route” that can ignite. That includes your hair. Have an open box of baking soda handy in case of accidents. Pour it over fl ames to extin- guish them. Use pot holders to protect your hands from the hot glass, spoon, or pan.

FLOATING LIQUEURS Creating a rainbow effect in a glass with different colored cordials requires a special pouring technique. Simply pour each liqueur slowly over an inverted teaspoon (rounded side up) into a glass: Start with the heaviest liqueur ﬁ rst. (Recipes will give proper order.) Pour slowly. The rounded surface of the spoon will spread each liqueur over the one beneath without mixing them. You can accomplish the same trick using a glass rod. Pour slowly down the rod.

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CHOOSING FRUIT AND FRUIT JUICES Whenever possible, use only fresh fruit. Wash the outside peel before using. Fruit can be cut in wedges or in slices. If slices are used, they should be cut about one-quarter-inch thick and slit toward the center to ﬁ x the slice on the rim of the glass. Make sure garnishes are fresh and cold. When mixing drinks containing fruit juices, always pour the liquor last. Squeeze and strain fruit juices just before using to ensure freshness and good taste. Avoid artiﬁ cial, concentrated substitutes. When recipes call for a twist of lemon peel, rub a narrow strip or peel around the rim of the glass to deposit the oil on it. Then twist the peel so that the oil (usually one small drop) drops into the drink. Then drop in the peel. The lemon oil gives added character to the cocktail, which many prefer.

MUDDLING FRUIT AND HERBS Muddling is a simple mashing technique for grinding fruit and herbs, such as mint, smooth in the bottom of a glass. You can buy a wooden muddler in a bar supply store; they typically range from six to ten inches long, ﬂ attened on one end (the muddling end) and rounded on the other (the handle). When muddling pulpy or ﬁ brous fruit, you might want to pass the liquid through a julep strainer before serving.

RIMMING A GLASS This technique separates the pros from the amateurs. Into a saucer or a small bowl pour kosher salt—never use iodized salt—or sugar, depending on the drink. Us- ing a wedge of fresh lemon or lime, carefully wet only the outside rim of the cocktail glass. Then, holding the glass sideways, dab the rim into the salt while slowly turning the glass, until the entire rim is covered. Finally, hold the glass over the sink and tap the glass gently against your free hand to knock off any excess salt. The effect is a delicately salted rim that looks almost frosted.

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ROLLING DRINKS To prevent drinks that call for thick juices or fruit purees from foaming, roll them instead of shaking. Rolling is the act of pouring the drink—a Bloody Mary, for example— back and forth between two shaker glasses. After rolling the drink a half-dozen times, it should be completely incorporated and ready to be strained.

SHAKING As a rule of thumb, shake any drink made with juices, sugar, or cream.

Assemble Assemble the ingredients in the glass part of the Boston shaker, adding the fresh juice fi rst before the ice, then the dashes, modifi ers, and the base spirit, followed by the ice. On the other hand, with drinks using only spirits, add the ice fi rst, then the spirits.

Seal Place the metal half of the Boston shaker over the glass while it’s sitting on the bar. Holding the glass ﬁ rmly, clap the upturned end of the metal half twice with the heel of your free hand to form a seal. (To test the seal, lift the shaker by the metal top slightly off the bar to see if it holds; if not, do it again or replace one of the parts.)

Flip, Then Shake Turn the conjoined shakers over so that the glass is on top and the metal half rests on the bar. Grasp the shakers with the metal half sitting securely in the palm of one hand and the other hand wrapped securely over the top of the glass half, then shake hard with the glass half of the set on top. (In case the seal breaks, the liquid stays in the bigger metal half.) Shake vigorously, rendering the drink effervescent.

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Break It Up After shaking, clasp one hand around the equator of the conjoined shakers and then, using the heel of your other hand, hit the top rim of the metal shaker bluntly to break the seal. If it doesn’t work the ﬁ rst time, rotate the shakers slightly and try again.

Strain and Pour If you’re the least bit theatrical, this is the time for it. Just remember: Always use the Hawthorne strainer (spring- form) with the metal part of the set, and the Julep strainer (holes) with the glass half. (See Straining, below.)

STIRRING While you can prepare stirred drinks like Negronis, Mar- tinis, and Manhattans in any number of vessels, the glass part of the Boston shaker is considered best. After you’ve assembled your liquids and ice, hold the barspoon by the twisted shaft, between your thumb and fi rst two fi ngers. Plunge the spoon end into the mixing glass and begin twirling the spoon back and forth between your fi ngers, while at the same time moving the spoon up and down in the glass. Do this for at least 30 seconds to completely chill the cocktail, while also allowing suffi cient time for the ice to melt.

STRAINING FROM THE METAL SHAKER Place the Hawthorne strainer on top, then put your fore- fi nger and middle fi nger on top of the strainer while grab- bing the shaker with your thumb, ring, and pinky fi ngers. Hold the shaker tightly and strain slowly at fi rst to avoid splashing out of the glass. When straining into a cocktail glass, pour the liquid in a circular motion around the inside of the glass to help avoid spillage. As the pour slows toward the last ounce, draw your hand up high over the middle of the cocktail glass, emptying the last of the liquid with a snap of the shaker.

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STRAINING FROM THE GLASS SHAKER Place the Julep strainer over the top of the glass with the concave side facing up. Grab the glass toward the top with your thumb and three fi ngers, and then curl your fore- fi nger over the handle of the strainer, holding it fi rmly in place. Strain following the directions above.

OPENING CHAMPAGNE OR SPARKLING WINE When the bottle is well chilled, wrap it in a clean towel and undo the wire around the cork, holding the cork down with one hand while loosening the wire with the other— never letting go of the cork. Pointing the bottle away from people and priceless objects, grasp the bottle by the indentation on the bottom, and leveraging the pressure between both hands, slowly turn the bottle (not the cork!) until the cork comes free with a pop! Pour slowly into the center of the glass.

OPENING WINE Cut the seal neatly around the neck with a sharp knife just below the top. Peel off, exposing the cork. Wipe off the cork and bottle lip. Insert the corkscrew and turn until the corkscrew is completely inside the cork. With a steady pull, remove the cork. If the cork crumbles or breaks, pour the wine through a tea strainer into another container for serving. The host or hostess should taste the wine to check its quality before offering it to guests.

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HOW MANY DRINKS TO PLAN Whether you’re hosting an intimate dinner party or throw- ing a bash for a crowd, the buying guide charts in this section can make it easy for you to determine how much liquor and wine you’ll need.

FOR FOUR PEOPLE FOR SIX PEOPLE FOR TEN PEOPLE

UC CCTIS DINNER EVENING COCKTAILS LUNCH 6 cocktails/wine 10 cocktails/wine 15 cocktails/wine 6 glasses wine with 10 glasses wine 15 glasses wine lunch with lunch with lunch 4 liqueurs 6 liqueurs 10 liqueurs

8 cocktails or 12 cocktails or 20 cocktails or 8 glasses wine fi rst 12 glasses wine fi rst 20 glasses wine 2 hours 2 hours fi rst 2 hours 6 drinks an hour 9 drinks an hour 15 drinks an hour thereafter thereafter thereafter

8 cocktails/wine 12 cocktails/wine 20 cocktails/wine 8 glasses wine with 12 glasses wine 20 glasses wine dinner with dinner with dinner 4 liqueurs 6 liqueurs 10 liqueurs 4 drinks an hour 6 drinks an hour 10 drinks an hour after dinner after dinner after dinner

16 cocktails/wine 24 cocktails/wine 40 cocktails/wine

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HOW MANY BOTTLES OF WINE FOR DINNER Table Wines, Champagnes, Sparkling Wines average 2 servings, 5 ounces each, per person PEOPLE 4 6 8 10 12 20 750-ml 2 2+ 3+ 4 5 8 1.5-liter 1 1+ 2 2 2+ 4 Generally, bottle quantities recommended provide some small overages of wine from 10-ounces-per-guest formula; “+” indicates somewhat less formula and you may desire to have an additional bottle on hand.

HOW MANY DRINKS PER BOTTLE Cocktails, Mixed Drinks 1.5-ounce liquor servings Bottles 1 2 4 6 8 10 12

750-ml 16 33 67 101 135 169 203

Liter 22 45 90 135 180 225 270

1.5-liter 39 78 157 236 315 394 473

TABLE WINES, CHAMPAGNES, SPARKLING WINES 5-ounce wine servings Bottles 1 2 4 6 8 10 12

750-ml 5 10 20 30 40 50 60

Liter 6 13 27 40 54 67 81

1.5-liter 10 20 40 60 81 101 121

3-liter 20 40 80 121 161 202 242

4-liter 27 54 108 162 216 270 324

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Measures Here are conversions for unusual measures typically found in nineteenth-century recipes: Pony/Cordial = 1 ounce Pousse Café Glass = 1.5 ounces Cocktail Glass = 2 ounces Gill = 4 ounces Wine Glass = 4 ounces Small Tumbler = 8 ounces Large Tumbler = 16 ounces

STANDARD BAR MEASUREMENTS (U.S.) Pony = 1 ounce 1 ounce = 3 centiliters Jigger, shot = 1.5 ounces Mixing Glass = 16 ounces Splash = ½ ounce

6 drops = 1 dash = ¹⁄6 teaspoon

OTHER MEASURES 6 drops = 1 dash 12 dashes = 1 teaspoon

1 teaspoon = ¹⁄8 ounce 2 teaspoons = ¼ ounce 1 tablespoon = ½ ounce 2 tablespoons = 1 ounce ¼ cup = 2 ounces ½ cup = 4 ounces 1 cup or ½ pint = 8 ounces 2 cups or 1 pint = 16 ounces 4 cups, 2 pints, or 1 quart = 32 ounces

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BOTTLE SIZE MEASURES Split = 187 ml = 6.4 ounces Half-Bottle = 375 ml = 12.7 ounces Fifth = 750 ml = 25.4 ounces Liter =1000 ml = 33.8 ounces Magnum = 1.5 liters = 2 wine bottles Jeroboam = 3 liters = 4 wine bottles Rehoboam = 6 wine bottles Methuselah = 8 wine bottles Salmanazar = 12 wine bottles Balthazar = 16 wine bottles Nebuchadnezzar = 20 wine bottles Sovereign = 34 wine bottles

FRESH FRUIT EQUIVALENTS

APRICOTS 8–12 fresh = 1 lb. or 3 cups of sliced

BANANAS 3 medium = 1 lb. fresh = 1½ cups of mashed

CANTALOUPES 1 whole 3-lb. cantaloupe yields 5 cups of cubed

CHERRIES

1 lb. fresh = 2¹⁄3 cups pitted

GRAPEFRUITS 1 medium = 1 lb. fresh

JUNIPER BERRIES 4 berries = ½ tsp. crushed

KIWIS

5 medium = 2¹⁄3 cups sliced

LEMONS 1 lb. = 4–6 medium lemons, yields 1 cup for juice 1 medium = 3 tbsps. juice 1 medium = 2–3 tsps. grated peel

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MANGOES 1 large = 1 lb. = 1¾ cups diced

PASSION FRUITS Approximately 3 = 2 ounces; 5–6 whole yields ½ cup of pulp

PEACHES 3–4 medium yields 1 lb. or 2 cups pureed; 7–8 medium yields 1 quart or 4 cups pureed

RASPBERRIES 1 pint = ¾ lb.

STRAWBERRIES 12 large or 36 small = 1 pint or ²⁄³ cups pureed 1 cup of whole = 1 cup pureed 20 oz. frozen = 2¼ cups pureed

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CLASSICS a form of avors. The best cocktails are COCKTAIL CLASSICS COCKTAIL ing a few recipes and learning to use some basic tools. ing a few recipes guar- might be able to mix a drink, but that is no you Sure, drinks. truly great produce antee you will consistently an and mixing them together to create vidual ingredients indi- bartender is in many ways like a chef—taking A artful blending of ﬂ cuisine in their own right. like a mastery of classic French foundations of cooking, of the chef must have a command Just as a great must understand the basic tech- sauces, the bartender involved in the methods, and products niques, processes, appreciation craft. And this includes an understanding and the foundation are of the classic cocktails. These recipes the basis for for nearly every existing drink and provide new and distinctive drinks. creating modern Understand their histories, variations, cocktails. The following ten cocktails form the basis for most and you’ll be well on your way to a bet- and processes, of your craft as well as being able to cre- ter appreciation take their place ate original cocktails that may someday among the greats. BEING A BARTENDER REQUIRES c02_3p.p.indd 17c02_3p.p.indd 17 18 MR. BOSTON: OFFICIAL BARTENDER’S GUIDE

The Old-Fashioned Whiskey Cocktail Unlike other cuisines of the world, the cocktail is only a few hundred years old. While we don’t know precisely when or where the cocktail made its offi cial fi rst appearance, we can trace it back as far as 1806. There, in a popular New York publication called The Balance, and Columbian Re- pository, we fi nd the cocktail defi ned. In the May 13th edition, an editor responded to a let- ter from a devoted reader about the term “cock-tail” as it appeared in the previous week’s edition, saying:

As I make it a point, never to publish anything (under my editorial head) but which I can explain, I shall not hesitate to gratify the curiosity of my inquisitive correspondent: Cocktail, then is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters—it is vulgarly called a bittered sling.

At the core of this, you see the defi nition of the cocktail: “spirits of any kind, sugar, water, and bitters.” While the term “cocktail” has since been broadened to include far more drinks, and with a far less distinct defi nition, this original defi nition is one of which all bartenders should be aware. As the cocktail evolved, this earliest of cocktails became known simply as the Old-Fashioned. There are many who claim the Old-Fashioned was invented at the Pendennis Club in Louisville, Kentucky. One of the oldest records of a recipe going by the name of Old-Fashioned is from Modern American Drinks by George J. Kappeler, published in 1895:

THE OLD-FASHIONED WHISKEY COCKTAIL Dissolve a small lump of sugar with a little water in a whiskey-glass; add two dashes Angostura bitters, a small piece ice, a piece lemon-peel, one jigger whiskey. Mix with small bar-spoon and serve, leaving spoon in glass.

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Remembering the earlier stated deﬁ nition of a cocktail, what is an Old-Fashioned but “spirits of any kind [whiskey], sugar, water and bitters”? To draw an even closer connection, many recipes of that time would also indicate that other spirits could be used in an Old-Fashioned in order to make an Old-Fashioned Brandy Cocktail, or an Old-Fashioned Rum Cocktail. In the ﬁ rst known bartender’s guide, How to Mix Drinks (Dick & Fitzgerald, 1862), Jerry Thomas writes:

WHISKEY COCKTAIL Use a small bar glass. 3 or 4 dashes of gum syrup 2 do. Bitters (Bogart’s) 1 wine-glass of whiskey, and a piece of lemon peel. Fill one-third full of ﬁ ne ice; shake and strain in a fancy red- wine glass. Editor’s note: “do.” was an abbreviation for “ditto,” which referred to the word “dashes” in the line above.

This is the same cocktail as the Old-Fashioned (gum syrup is essentially just sugar and water with the addition of gum arabic for extra body) and leads to the conclusion that the Pendennis Club didn’t actually invent the Old-Fashioned, but simply provided their customers with a whiskey cocktail made the old-fashioned way. Many cocktails have far more stories attempting to describe their origins. After all, drinking and storytelling go hand in hand, so treat any tale of cocktail invention with a bit of skepticism. Our favorite Old-Fashioned cocktail:

OLD-FASHIONED WHISKEY COCKTAIL 1 tsp. Simple Syrup 2 dashes Angostura Bitters 1½ oz. Bourbon or Rye Whiskey Fill a 5-oz. old-fashioned glass with cracked ice. Stir to mix the syrup, bitters, and the water, which will melt off the ice. Add the whiskey.

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Stir to mix and chill. Garnish with a lemon twist, serve with straws or small swizzle stick.

This Old-Fashioned refl ects the way this cocktail should taste. Simple syrup is used because it’s easier than dis- solving the sugar in the glass and also provides a more consistent sweetening. Unlike modern renditions, there is no cherry or orange muddled in with the bitters and sweetener at the beginning and there is no soda or water at the end. The beauty of this recipe lies in its simplicity and au- thenticity. Hundreds of years ago, spirits were so rough that sweeteners were needed to mask their fl avors. Today, spirits are of much higher quality and don’t need to be masked; instead the sweetener is being used to counter- balance the alcoholic bite, as well as fi ll out the fl avor profi le in areas where the spirit doesn’t touch. Bitters, as we have seen, are at the very heart of the defi nition of a cocktail. Prior to around 1900 it was almost unthinkable to have a cocktail that didn’t include bitters in some form. Bitters, when added in small amounts, offer complexity to the overall fl avor of the drink. Finally, the water that is added to the Old-Fashioned and other cocktails through the ice serves to tone down and mellow the overall fl avors as well as soften the bite typical of a straight spirit. Topping the drink off with additional water, as is often done, only results in a very diluted drink. But what about that cherry and orange? They were not part of the original drink and are in fact relative newcom- ers to the old-fashioned glass. You’ll fi nd an orange slice being used instead of a lemon twist in the 1930 printing of The Savoy Cocktail Book by Harry Craddock. For the next several decades you’ll see lemon, pineapple, orange, and cherry all make an appearance, either separately or in various combinations, but always as a garnish. Exactly when the practice of muddling the fruit came into fashion is hard to determine, but it doesn’t appear to be refer- enced in print much before the 1990s.

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The modern maraschino cherry didn’t come onto the scene until the early 1900s, just before Prohibition. It was intended as a “temperance” replacement for the brandy- soaked marasca cherries, which had been previously in common use. Prohibition made the original version im- possible to obtain in the United States, and so maraschino cherries quickly replaced them in baking and garnishing. Muddling them into the drink does little to improve the ﬂ avor or the aesthetics of this drink. The orange is a slightly different story. If you glance over many of the historical recipes, you will occasionally see a dash of orange curaçao added. Muddling a slice of orange into the Old-Fashioned extracts similar essential oils to those found in orange liqueurs. Another way to obtain these oils is to slice off a small disk of orange peel, about the size of a half-dollar, point the orange side toward the ice in the glass, and squeeze the peel to release its oils over the ice before adding the whiskey. This will provide an excellent essence of orange to the drink. Gar- nish the drink with a half orange-wheel and cherry, permit- ting the fresh fruits to play the ornamental role for which they were intended. By playing with these techniques and various spirits you will rediscover this seminal cocktail as it was crafted over two hundred years ago.

The Manhattan Cocktail A hundred years after the Old-Fashioned, near the end of the 1800s, we ﬁ nd the Manhattan. In the second half of the 1800s cocktails began to really catch on, and bartenders were expanding both their repertoire of drinks and the palette of products at their disposal for making them. Sim- plicity of design, however, was still very much at the core of all drinks. The Manhattan appears to have come onto the scene about 1882, at which time it was mentioned that a cocktail made from just whiskey, sweet vermouth, and bitters was coming into vogue. It went by not only “Manhattan,” but

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also “Turf Club Cocktail” and “Jockey Club Cocktail.” The “Manhattan” moniker almost certainly comes from the Manhattan Club of New York, with the other clubs eager to have their names attached to the drink as well. Like the Old-Fashioned, the recipe for the Manhattan is deceptively simple—just whiskey, sweet vermouth, and bitters. And likewise, the art of making a great one is in the details. Our favorite Manhattan recipe:

MANHATTAN 1½ oz. Rye Whiskey ½ oz. Sweet Vermouth 1 dash Angostura Bitters Stir with ice and strain into a chilled cocktail glass. Garnish with a cherry or lemon twist.

You’ll note two peculiarities in this recipe. The ﬁ rst is the use of rye whiskey; the second is that it is stirred. As indicated earlier, this drink originated in New York, and in those days the rye whiskey distillers were located in the East, making rye whiskey the spirit of choice. Bour- bon, from Kentucky and the surrounding area, was far less common here. Today, Bourbon is the default spirit of the Manhattan, but rye has been making a comeback and is worth seeking out. Many people substitute Canadian whisky for rye, but the two are actually quite a bit different. For one thing, rye whiskey must be made from at least 51 percent rye, while Canadian whisky contains far less. This doesn’t mean that you can’t make a Manhattan with Cana- dian whisky, or Bourbon for that matter, but they will yield vastly different results. Stirring versus shaking is an age-old debate, and it plays a big role in getting the proper results in many cocktails, speciﬁ cally a Manhattan. Both shaking and stirring are intended to chill the drink. In addition, as the ice chills the drink it also is melting and therefore contribut- ing water to the drink, an important addition to every cocktail.

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Whether you choose to shake or stir your drink, you’ll ﬁ nd that both do an excellent job. There are, however, differences: Stirring takes slightly longer to chill the drink. And shaking will result in a cloudy, aerated drink, while stirring creates one that remains crystal clear. From a presentation standpoint, it is often better to stir, while from a speed standpoint it is always better to shake. When a drink contains a citrus juice or other cloudy ingredient, then you might as well shake. However, if it contains only clear ingredients, as in the case of a Manhattan, then stirring is preferred. Just as the Old-Fashioned could be made with different spirits to create slightly different variations on a theme, there are also variations of the Manhattan. Initially, the Manhattan was designed to use sweet vermouth. But if a customer wanted it made with dry vermouth instead, they would ask for a “dry” Manhattan. And asking for a “perfect” Manhattan indicates a 50/50 mixture of sweet and dry vermouth. Like its progenitor the Old-Fashioned, this recipe contains bitters. And while the vogue for the past decade was to provide bitters on a “by request” basis, this vital ingredient has staged a deserved return to the Manhattan and should be provided as a standard ingredient.

The Martini Cocktail Making its appearance only a few years after the Man- hattan, the Martini is a cocktail that has come to be the icon of this genre, so much so that almost any drink in a stemmed cocktail glass is now dubbed a Martini by the drinking public. There are many stories surrounding the origins of the Martini, but its true origins appear to lie with its forgotten sibling, the Martinez. In The Bar-Tender’s Guide (1887), Jerry Thomas writes:

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MARTINEZ COCKTAIL Use a small wine-glass. Take: 1 dash of Boker’s bitters 2 dashes of Maraschino 1 pony of Old Tom gin 1 wine-glass of vermouth 2 small lumps of ice Shake up thoroughly, and strain into a large cocktail glass. Put a quarter of a slice of lemon in the glass and serve. If the guest prefers it very sweet, add two dashes of gum syrup. Editor’s note: Boker’s bitters was an aromatic bitters similar to angostura, Old Tom gin was a sweetened gin that is no longer available, and “wine-glass” was a term usually used to refer to a 2-ounce pour.

In the same book, a recipe for a Manhattan was listed that was essentially the same, except that it used rye whiskey instead of gin. As we previously saw, the Manhattan had also been described ﬁ ve years earlier as being simply whiskey, sweet vermouth, and bitters, so clearly there were some signiﬁ cant variations making the rounds, and it would take a few years for a consensus to settle in on what the proper recipe was. In those days, the art of bartending was in its golden age, with a great deal of competition, experimentation, and advancement of the craft. By the 1890s recipes for a drink now known as the Martini were appearing. In Modern American Drinks: How to Mix and Serve All Kinds of Cups and Drinks (1895), George J. Kappeler writes:

MARTINI COCKTAIL Half a mixing-glass full of ﬁ ne ice, three dashes orange bitters, one-half jigger Tom gin, one-half jigger Italian vermouth, a piece lemon peel. Mix, strain into cocktail-glass. Add a maraschino cherry, if desired by customer.

From this we can see that the Martini, containing just gin, sweet vermouth, and bitters, was really a gin version of the Manhattan. And like the Manhattan, when ordered nor-

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mally it would be made with sweet vermouth, and when ordered “dry” with dry vermouth. While the Manhattan has pretty much survived to the modern day with its recipe intact, the Martini has not fared so well. It was following Prohibition, when untrained amateurs took to the bar, that the concept of “dry” when applied to the Martini came to mean using less dry vermouth. Today some bartenders use none at all. Orange bitters, once a required component of the Martini, were forgotten, to the point of near extinction. One could hardly consider a glass of cold gin a cocktail deserving of the name Martini. To rediscover the so- phisticated balance and complexity that is possible with the Martini, it is necessary to return to its roots.

MARTINI COCKTAIL (SWEET) 1 oz. Gin 1 oz. Sweet Vermouth 1 dash Orange Bitters Stir with ice, strain into a chilled cocktail glass. Garnish with a lemon twist.

MARTINI COCKTAIL (DRY) 1 oz. Gin 1 oz. Dry Vermouth 1 dash Orange Bitters Stir with ice, strain into a chilled cocktail glass. Garnish with a lemon twist.

Try each of the above exactly as indicated. As with any culinary product, the quality of the ingredients that go into it will greatly affect the outcome, so be sure to use a good gin and good vermouth. There are several aspects of these recipes that you will notice as being signiﬁ cantly different from what you might be used to. For one thing, there are only 2 ounces of total liquid being used here; this obviously will result in a drink that will look rather lost in today’s 5- to 8-ounce cocktail glasses. In the days before Prohibition, the typical cocktail glass was about 4 ounces in size, so the recipes above,

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with the addition of water from mixing, resulted in a perfectly sized drink. Another difference you’ll see is what appears to be a massive amount of vermouth being used. The result is a drink that bears little resemblance to today’s Martini. Push your prejudices aside and instead focus simply on the overall taste of the drink itself, and you’ll fi nd the vermouth is not only enjoyable but in perfect balance with the gin. You’ll also notice that we have reintroduced orange bitters to the recipe. Prior to Prohibition, orange bitters were more commonly used in cocktails than the ubiqui- tous angostura. Currently there are two brands being sold in America: The Sazerac Company of New Orleans manu- factures “Reagan’s Orange Bitters #6,” and Fee Brothers of Rochester, New York, also produces a full line of bitters, which includes their own orange bitters. As noted, the Martini should be stirred, like the Man- hattan, to retain its clarity. And while the olive is the more popular modern garnish, the olive brine affects the delicate balance of the drink. We prefer, at least initially, to get to know this drink with this more understated lemon twist. Perhaps more than with any other cocktail, the ratios of the ingredients in a martini require precise balance. No one ingredient should outshine the other, and all ingredients should be playing together in the fi nal product. The Martini recipes listed above would be inappropri- ate to serve to a random customer who simply asked for a “Martini.” But through the careful understanding of not only the history of this drink but its blending of complex fl avors, you’ll gain new insights into the mystique of this cocktail.

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Margarita, Daiquiri, and Sidecar As we’ve seen through the Old-Fashioned, Manhattan, and even Martini, drinks in the mixed drink category known as “cocktail” always included bitters as one of their ingredients. In those days, there were many different categories of mixed drinks, with the category itself defi ning much of the recipe. Forgotten monikers like daisy, fi zz, shrub, crusta, and the still-surviving sour, were each categories of their own. The term “cocktail,” which is actually the newcomer on the scene, grew to such popularity that it eventually came to encompass many of the drinks that were previously from other categories. The “sour” is one such category and it even has vestiges in many modern cocktail names, like the whiskey sour. The traditional sour was made using a spirit of any kind, a sweetening ingredient, and a souring ingredient. The sweetener could be as simple as just sugar, or it could be a sweet liqueur or cordial. The souring ingredient was normally lemon juice, but it could also be lime juice or grapefruit juice, or some combination of these. Today, the Margarita is the reigning sour. Like most cocktails, the history of the Margarita is often debated and never resolved. A commonly repeated story has it being invented in 1948 by Margarita Sames for a large party she was holding in Acapulco, Mexico. There is a competing story that claims it was created in 1942 by Francisco Morales, who called this drink a “Daisy,” which in Spanish is “Margarita.” Another tale insists it was created in the early 1930s at the Caliente Race Track in Tijuana. These and many other confl icting stories all claim to recount the origins of the most popular tequila-based cocktail. But one thing that all of them agree upon is that the original recipe consists of tequila, Cointreau, and lime juice, which clearly follows the classic recipe for a sour. The Daiquiri is a rum version of the traditional sour, although these days many people will unfortunately con-

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fuse it with the blended ice “slushee” version, which is more reminiscent of drinks from childhood. It is fairly certain that the name of this drink comes from the similarly named town on the east coast of Cuba. While the commonly told story says that it was an Ameri- can by the name of Jennings Cox who was living in Dai- quiri who invented the drink, it is more likely that this was just a commonly served drink, and that Americans who came to visit Mr. Cox and were served this drink began referring to it as “that Daiquiri drink.” While the Margarita uses Cointreau as its sweetening ingredient, the Daiquiri uses just plain sugar or simple syrup for the task. However, it too is a sour. The fi rst appearance of the Sidecar recipe is found in Cocktails: How to Mix Them, by Robert Vermeire, published in 1922. Here, the recipe was listed as “¹⁄6 gill of fresh Lemon Juice, ¹⁄6 gill of Cointreau, ¹⁄6 gill of Cognac Brandy.” The use of “gill” here might be confusing, but the important thing to note is the equal proportions. It is debated whether this drink originated in Paris or London, but it is generally accepted that this drink was created in Europe at just about the same time that American Prohibi- tion began. For all of these cocktails it has become overly common for bars to use a “sour mix” to make them, often just combining a premade sour mix with the base spirit in order to quickly and effi ciently churn out drinks. This approach, however, is not one that should be followed by a quality bar, any more than a quality restaurant would premake all of their meals and simply reheat them in the microwave. In achieving balance, these drinks should be neither overly sour nor overly sweet. And the base spirit, while not dominant, should be present in fl avor. Our favorite recipes:

MARGARITA 1½ oz. Tequila 1 oz. Cointreau ½ oz. Lime Juice

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Shake with ice and strain into a salt-rimmed cocktail glass, or a salt-rimmed, ice-ﬁ lled margarita glass. Garnish with a wedge of lime.

DAIQUIRI 2 oz. Light Rum ½ oz. Lime Juice 1 tsp. Bar Sugar Shake with ice and strain into a chilled cocktail glass. Garnish with a slice of lime.

SIDECAR 2 oz. Cognac 1 oz. Cointreau ½ oz. Lemon Juice Shake with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

While each of these cocktails follows the same basic approach of spirit plus sweet plus sour, the actual ratios being used for each of them is listed differently. Because of the variation among spirits brands and the even greater variation in things like natural citrus, you should be prepared to adjust your recipes for balance. These recipes are merely a starting point. A mastery of these principles can help you to improve the way you make drinks like the Lemon Drop, Kamikaze, Cosmopolitan, Between the Sheets, and Aviation, all of which owe their origins to the sour.

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The Mai-Tai Just as America was coming out of Prohibition, Don Beach was setting up shop with his Polynesian-themed restaurants, which became known as “Don the Beachcomber.” In the 1940s Victor Bergeron threw his hat in the ring and started the “Trader Vic’s” chain. These two franchises specifi cally ushered in a new era, not only in restaurant culture but in the cocktails they produced as well. Rum was the prominent spirit, with various, often exotic, juices and syrups being used as fl avoring agents. This was the time of the “tiki craze,” and there were many similarly themed restaurants that sprang up during this time in order to provide the American public with a much-needed vacation, one sip at a time. Competition between these restaurants was often fi erce, with their various cocktail recipes being so closely guarded that even the bartenders themselves did not know how to make them. They would use custom-made fl avored syrups and mixes labeled “Don’s Mix #1,” “Don’s Mix #2”, and so forth. The bartenders wouldn’t know precisely what was in the mix, and therefore couldn’t reveal the recipes even if they wanted to. This caused a problem, however, for the customers. After having a particularly fi ne drink at one bar, they would innocently attempt to order it at some other bar and be faced with an apologetic bartender who had no idea how to make it. Often, these bartenders would attempt to come up with a close approximation. If they felt that their result was a fi ne-tasting drink, it would then become a new incarnation of the drink. With the casual proliferation of such a variety of different recipes for a drink with a single name, it is diffi cult to identify which is the original drink. One of the most popular drinks during this time was the Mai-Tai, and because of this it probably ended up with the highest number of variations. Fortunately, the version that started its popularity, which is referred to as the original Mai-Tai, was recorded by Victor “Trader Vic” Bergeron in 1944. There was appar- ently a similarly named drink listed on an earlier “Don the Beachcomber” menu, but its recipe was so radically differ-

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ent (and unpopular) that the Trader Vic recipe is clearly a different drink entirely. As recorded by Mr. Bergeron himself, the original recipe for the Mai-Tai was as follows:

MAI-TAI (ORIGINAL FORMULA) 2 oz. 17-year-old J. Wray Nephew Jamaican Rum ½ oz. French Garnier Orgeat ½ oz. Holland DeKuyper Orange Curaçao ¼ oz. Rock Candy Syrup Juice from one fresh lime Hand shake and garnish with half of the lime shell inside the drink and ﬂ oat a sprig of fresh mint at the edge of the glass.

Over time, this recipe went through a number of changes, often to accommodate changes in product brands, with the ﬁ nal (and present-day) version being one that turns to a custom-made Mai-Tai mix to be added to rum and lime juice. Those in the know, however, will order their Mai-Tai’s at Trader Vic’s by requesting a “San Francisco Mai-Tai,” a drink made from scratch, without the mix. This drink is served at bars across the country with ingredients as far reaching as pineapple juice, grenadine, passion fruit syrup, orange juice, amaretto, and even cherry brandy. Sometimes, the resultant drink may be quite good indeed, but technically it is not a Mai-Tai and would be better to take an original name than to wear the guise of this classic. A variation of the original Mai-Tai that holds up well without worrying about speciﬁ c branded products is this one:

MAI-TAI 1 oz. Light Rum 1 oz. Gold Rum ½ oz. Orange Curaçao ½ oz. Orgeat ½ oz. Lime Juice

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Shake with ice. Strain into an ice-ﬁ lled Old-Fashioned glass. Garnish with a speared pineapple chunk, cherry, and a sprig of mint.

Another variation is to include super-premium or exotic rums.

Bloody Mary The Bloody Mary is an interesting cocktail, with ingredients more commonly found in the kitchen than behind the bar. The most credible story is that it was invented by Fer- nand Petiot of Harry’s American Bar in Paris around 1920. A vodka-based cocktail, the Bloody Mary owes its ﬂ a- vor to the other ingredients. The basic Bloody Mary recipe:

BLOODY MARY 1½ oz. Vodka 4 oz. Tomato Juice ¼ oz. Fresh Lemon Juice 2 dashes Worcestershire 4 dashes Tabasco Pinch of Salt and Pepper Combine all ingredients in mixing glass and roll back and forth to mix. Strain into an ice-ﬁ lled pint glass or red-wine glass. Garnish with wedge of lemon and lime.

Something interesting has happened with the Bloody Mary that sets it apart from other drinks. While it is often easy to get into a debate over the “correctness” of one recipe or the other, the Bloody Mary has become a drink in which the differences between personal renditions are celebrated. The above is essentially the “mother” recipe from which different offspring arise. The vodka and tomato juice are the core ingredients, but as for the rest, anything goes as long as you arrive at a spicy and savory drink with a rich and robust ﬂ avor.

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Among the creative ingredients that have found their way into the Bloody Mary are celery salt, soy sauce, wasabi, horseradish, cumin, chili powder, curry powder, cayenne pepper, ginger, liquid smoke, steak sauce, angostura bitters, sherry, beef broth, clam juice, and countless others. The Bloody Mary has essentially become the “meat loaf” of cocktails. Almost anything goes as long as it’s recogniz- able in the end. And while originally the garnish of a wedge of lemon and lime was relatively unassuming, such a modest ap- pointment is almost an insult today. The choices for garnishing a Bloody Mary can range from a simple selection of olives and different vegetables, to cooked appetizers that are speciﬁ cally designed to be a value-added ac- companiment. Bloody Marys have appeared with sautéed peppers, roasted baby onions, spicy shrimp, chicken sa- tay, cubes of beef, and even whole raw oysters. It’s the drink that drinks like a meal, where a little ostentation is welcome.

c02_3p.p.indd 33 8/29/08 2:36:47 PM c02_3p.p.indd 34 8/29/08 2:36:47 PM 8/29/08 2:37:01 PM8/29/08 2:37:01 PM eau avor nition

BRANDYBRANDY from the Dutch word Dutch word the from nd Calvados from the north of nd Calvados from dinner sipping spirit, brandy is also widely used dinner sipping spirit, after- after- BRANDY ITS TAKES NAME “brandewijn,” or “burned wine,” which refers to the pro- “brandewijn,” or “burned which refers wine,” wine during distillation. Brandy as a cess of heating the dizzying number of subcategories, category embodies a pomace, and grappa, marc, including fruit brandy, The most generic defi a few. de vie, to name only southwest France, France, Cognac and Armagnac from de Jerez—or and Solera Gran Reserva under the Brandy the south of Spain. Artisanal sherry—imprimatur from in the United States, also being made here brandies are the best hail from though c region, any specifi but not from California Oregon. and in a place of vermouth, while Cognac plays a leading role sherry is sometimes employed in In cocktails, dry dating back to the birth of the cocktail number of recipes apothecary shop in New Orleans. in Antoine Peychaud’s made with Cognac, as Indeed, the original juleps were Armagnac, many of the early Pousse Café recipes. were fl rustic cousin, has a distinctly stronger Cognac’s to enhance than Cognac, and is employed as a substitute in a cocktail. Calvados, made with the brandy presence quality of any apples, is naturally used to ratchet up the fruit or apple brandy. cocktail calling for mere for this spirit is that it is distilled from fermented fruit; it it is distilled from for this spirit is that it usually and oak casks or barrels; is sometimes aged in is often considered While it 80 proof. clocks in at around an in cocktails. practically any fruit, including apples, pears, made from legally be fruit brandies and eau de vie can Generally, high end of the apricots, blackberries, and cherries. At the brandy spectrum, you’ll fi c03_3p.p.indd 35c03_3p.p.indd 35 36 THE “23”

THE “23” ALABAZAM 2½ oz. Armagnac 2 oz. Armagnac ½ oz. Sweet Vermouth ¾ oz. Lemon Juice ½ oz. Lemon Juice ½ oz. Orange Curaçao 2 dashes Bitters ½ oz. Superfi ne Sugar (or Simple Syrup) Shake with ice and strain 2 dashes Angostura Bitters into chilled, sugar- rimmed cocktail glass. Garnish with a 2 dashes Peychaud’s Bitters twist of lemon peel. Shake with ice and strain into ice-fi lled old-fashioned AFTER-DINNER glass. Garnish with a fl amed COCKTAIL orange peel. 1 oz. Apricot-fl avored Brandy ALEXANDER COCKTAIL 1 oz. Triple Sec NO. 2 1 oz. Lime Juice 1 oz. Crème de Cacao (White) Shake with ice and strain 1 oz. Brandy into chilled cocktail glass. Leave lime in glass. 1 oz. Light Cream Shake with ice and strain into chilled cocktail glass. Garnish with fresh- grated nutmeg on top.

Say Hello Greet all guests as they arrive at the bar. If you are busy with a guest make eye contact with new arrivals. Eye contact and a quick smile or nod of awareness will put a new arrival at ease. It will give them the conﬁ dence to enjoy the friend they may be with or their surroundings without monitoring your every move to make that initial contact. If you are really slammed the guest will give you the few extra minutes you need if you just give them a smile and a nod. —DALE DEGROFF (a.k.a. King Cocktail), author of The Craft of the Cocktail

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AMERICAN BEAUTY APPLE BRANDY SOUR BRANDY COCKTAIL 1 oz. Lemon Juice ½ oz. Orange Juice ½ tsp. Superfi ne Sugar (or ½ oz. Grenadine Simple Syrup) ½ oz. Dry Vermouth 2 oz. Apple Brandy ½ oz. Brandy Shake with ice and strain ¼ tsp. Crème de Menthe into chilled sour glass. Gar- (White) nish with a half-slice of 1 dash Port lemon and a maraschino Shake fi rst fi ve ingredi- cherry. ents with ice and strain into chilled cocktail glass. Top APRICOT BRANDY with a dash of port. RICKEY ½ oz. Lime Juice APPLE BRANDY 2 oz. Apricot-fl avored COCKTAIL Brandy 1½ oz. Apple Brandy Club Soda 1 tsp. Grenadine Pour lime juice and brandy 1 tsp. Lemon Juice into ice-fi lled highball glass. Fill with club soda and stir. Shake with ice and strain Garnish with a wedge of into chilled cocktail glass. lime. APPLE BRANDY APRICOT COCKTAIL HIGHBALL ½ oz. Lemon Juice 2 oz. Apple Brandy 1 oz. Orange Juice Ginger Ale or Club Soda 1½ oz. Apricot-fl avored Pour brandy into ice-fi lled Brandy highball glass. Fill with gin- 1 tsp. Gin ger ale or club soda. Add Shake with ice and strain a twist of lemon peel, if into chilled cocktail glass. desired, and stir.

APPLE BRANDY RICKEY ½ oz. Lime Juice 1½ oz. Apple Brandy Club Soda Pour lime juice and brandy into ice-ﬁ lled highball glass. Fill with club soda and stir. Garnish with a wedge of lime.

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APRICOT COOLER Shake with ice and strain into chilled cocktail glass. ½ tsp. Superfi ne Sugar (or Simple Syrup) BEE STINGER Club Soda 2 oz. Apricot-fl avored ½ oz. Crème de Menthe Brandy (White) Ginger Ale (optional) 1½ oz. Blackberry Brandy In Collins glass, dissolve Shake with ice and strain sugar/syrup and club soda. into chilled cocktail glass. Stir and fi ll glass with ice and add brandy. Add club soda BETSY ROSS or ginger ale and stir again. 1½ oz. Brandy Insert a spiral of orange or 1½ oz. Port lemon peel (or both) and 1 dash Triple Sec dangle end over rim of glass. Stir with ice and strain into chilled cocktail glass. APRICOT FIZZ 1 oz. Lemon Juice BISTRO SIDECAR ½ oz. Lime Juice 1½ oz. Brandy 1 tsp. Superfi ne Sugar (or ½ oz. Tuaca Simple Syrup) ½ oz. Frangelico 2 oz. Apricot-fl avored Brandy ¼ oz. Lemon Juice Club Soda ¼ oz. Superfi ne Sugar (or Simple Syrup) Shake juices, sugar/syrup, 1 wedge Tangerine, and brandy with ice and squeezed strain into ice-fi lled high- Shake with ice. Strain into ball glass. Fill with club soda chilled, sugar- rimmed cock- and stir. tail glass. Garnish with a roasted hazelnut. B & B ½ oz. Bénédictine BLACK FEATHER ½ oz. Brandy 1 oz. Brandy Use cordial glass and care- 1 oz. Dry Vermouth fully fl oat the brandy on top ½ oz. Triple Sec of the Bénédictine. 1 dash Angostura Bitters BABBIE’S SPECIAL Stir and strain into chilled COCKTAIL cocktail glass. Garnish with a lemon twist. ½ oz. Light Cream 1½ oz. Apricot-fl avored Brandy ¼ tsp. Gin

c03_3p.p.indd 38 8/29/08 2:37:02 PM BRANDY COCKTAIL 39

BOMBAY COCKTAIL BRANDY ALEXANDER BRANDY ½ oz. Dry Vermouth ½ oz. Crème de Cacao ½ oz. Sweet Vermouth (Brown) 1 oz. Brandy ½ oz. Brandy ¼ tsp. Anisette ½ oz. Heavy Cream ½ tsp. Triple Sec Shake well with ice and strain into chilled cocktail Stir with ice and strain into glass. chilled cocktail glass. BRANDY CASSIS BOSOM CARESSER 1½ oz. Brandy 1 oz. Brandy 1 oz. Lemon Juice 1 oz. Madeira 1 dash Crème de Cassis ½ oz. Triple Sec Shake with ice and strain Stir with ice and strain into into chilled cocktail glass. chilled cocktail glass. Add a twist of lemon peel. BRANDIED MADEIRA BRANDY COBBLER 1 oz. Brandy 1 tsp. Superfi ne Sugar (or 1 oz. Madeira Simple Syrup) ½ oz. Dry Vermouth 2 oz. Club Soda Stir with ice and strain into 2 oz. Brandy ice-fi lled old- fashioned Dissolve sugar/syrup in club glass. Add a twist of lemon soda. Fill red-wine glass with peel. shaved ice. Add brandy. Stir well and garnish with fruits in BRANDIED PORT season. Serve with straws. 1 oz. Brandy 1 oz. Tawny Port BRANDY COCKTAIL ½ oz. Lemon Juice 2 oz. Brandy 1 tsp. Maraschino Liqueur ¼ tsp. Superfi ne Sugar (or Shake all ingredients and Simple Syrup) strain into ice-fi lled old- 2 dashes Bitters fashioned glass. Add a slice Stir ingredients with ice and of orange. strain into chilled cocktail glass. Add a twist of lemon peel.

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BRANDY COLLINS cup. Add cubes of ice and garnish with fruit. 1 oz. Lemon Juice 1 tsp. Superfi ne Sugar (or BRANDY FIX Simple Syrup) 2 oz. Brandy 1 oz. Lemon Juice Club Soda 1 tsp. Superfi ne Sugar (or Simple Syrup) Shake lemon juice, sugar/ 1 tsp. Water syrup, and brandy with ice 2½ oz. Brandy and strain into ice-fi lled Col- lins glass. Fill with club soda Mix lemon juice, sugar/ and stir. Garnish with a slice syrup, and water in highball of orange or lemon and a glass. Stir. Then fi ll glass with maraschino cherry. Serve shaved ice and brandy. Stir, with straws. add a slice of lemon. Serve with straws. BRANDY CURSTA COCKTAIL BRANDY FIZZ 1 tsp. Maraschino Liqueur 1 oz. Lemon Juice 1 dash Bitters 1 tsp. Superfi ne Sugar (or Simple Syrup) 1 tsp. Lemon Juice 2 oz. Brandy ½ oz. Triple Sec Club Soda 2 oz. Brandy Shake lemon juice, sugar/ Moisten the edge of a cock- syrup, and brandy with ice tail glass with lemon and and strain into ice-fi lled dip into sugar. Cut the rind highball glass. Fill with club of half a lemon into a spi- soda and stir. ral and place in glass. Stir above ingredients with ice BRANDY GUMP and strain into chilled, sugar- COCKTAIL rimmed glass. Add a slice of orange. 1½ oz. Brandy 1 oz. Lemon Juice BRANDY DAISY ½ tsp. Grenadine 1 oz. Lemon Juice Shake with ice and strain ½ tsp. Superfi ne Sugar (or into chilled cocktail glass. Simple Syrup) 1 tsp. Raspberry Syrup or BRANDY HIGHBALL Grenadine 2 oz. Brandy 2 oz. Brandy Ginger Ale or Club Soda Shake with ice and strain Pour brandy into ice-fi lled into beer mug or 8-oz. metal highball glass. Fill with ginger ale or club soda. Add a

c03_3p.p.indd 40 8/29/08 2:37:03 PM BRANDY SOUR 41

twist of lemon peel and stir old- fashioned glass. Fill with BRANDY gently. ice, add brandy, and stir. Garnish with a twist of lemon BRANDY JULEP peel. 1 tsp. Superfi ne Sugar (or Simple Syrup) BRANDY SMASH 5–6 Mint Leaves 1 cube Sugar 2½ oz. Brandy 1 oz. Club Soda Put sugar/syrup, mint leaves, 4 sprigs Mint and brandy into Collins 2 oz. Brandy glass. Fill glass with fi nely Muddle cube of sugar with shaved ice and stir until mint club soda and mint in old- rises to top, being care- fashioned glass. Add brandy ful not to bruise leaves. (Do and ice. Stir and garnish with not hold glass while stirring.) a slice of orange and a mara- Garnish with a slice of pine- schino cherry. Add a twist of apple, orange, or lemon, lemon peel on top. and a maraschino cherry. Serve with straws. BRANDY AND SODA 2 oz. Brandy BRANDY SANGAREE Club Soda ½ tsp. Superfi ne Sugar (or Simple Syrup) Pour brandy into ice-fi lled 1 tsp. Water Collins glass. Fill with club 2 oz. Brandy soda. Club Soda BRANDY SOUR ½ oz. Port 1 oz. Lemon Juice Dissolve sugar/syrup in ½ tsp. Superfi ne Sugar (or water and add brandy. Pour Simple Syrup) into ice-fi lled highball glass. 2 oz. Brandy Fill with club soda and stir. Float port on top and gar- Shake with ice and strain nish with fresh- grated nut- into chilled sour glass. Gar- meg. nish with a half-slice of lemon and a maraschino BRANDY SLING cherry. 1 tsp. Superfi ne Sugar (or Simple Syrup) 1 tsp. Water 1 oz. Lemon Juice 2 oz. Brandy Dissolve sugar/syrup in water and lemon juice in

c03_3p.p.indd 41 8/29/08 2:37:03 PM 42 BRANDY SQUIRT

BRANDY SQUIRT BRANDY VERMOUTH 1½ oz. Brandy COCKTAIL 1 tbsp. Superfi ne Sugar ½ oz. Sweet Vermouth (or Simple Syrup) 2 oz. Brandy 1 tsp. Grenadine 1 dash Bitters Club Soda Stir with ice and strain into Shake fi rst three ingredients chilled cocktail glass. with ice. Strain into chilled highball glass and fi ll with BRANTINI club soda. Garnish with a 1½ oz. Brandy stick of pineapple and straw- 1 oz. Gin berries. 1 dash Dry Vermouth BRANDY SWIZZLE Stir with ice and strain into ice-fi lled old- fashioned 1 tsp. Superfi ne Sugar (or Simple Syrup) glass. Add a twist of lemon 1 oz. Lime Juice peel. 2 oz. Club Soda BRUNSWICK STREET 2 dashes Bitters COCKTAIL 2 oz. Brandy 1½ oz. Cognac Dissolve the sugar/syrup in 1½ oz. Sherry (Pedro lime juice and club soda in Ximenez) Collins glass. Fill glass with 1 Egg Yolk ice and stir. Add bitters and Shake and strain into chilled brandy. Add club soda and cocktail glass. Garnish with serve with a swizzle stick. fresh-grated nutmeg on top. BRANDY TODDY BULLDOG COCKTAIL ½ tsp. Superfi ne Sugar (or Simple Syrup) 1½ oz. Cherry-fl avored Brandy 1 tsp. Water ¾ oz. Gin 2 oz. Brandy ½ oz. Lime Juice 1 Ice Cube Shake with ice and strain Dissolve the sugar/syrup and into chilled cocktail glass. water in old- fashioned glass. Add the brandy and the ice cube. Stir and add a twist of lemon peel on top.

c03_3p.p.indd 42 8/29/08 2:37:04 PM CHARLES COCKTAIL 43

BULL’S EYE CALVADOS COCKTAIL BRANDY 1 oz. Brandy 1½ oz. Calvados (Apple 2 oz. Hard Cider Brandy) Ginger Ale 1½ oz. Orange Juice ¾ oz. Triple Sec Pour brandy and hard cider ¾ oz. Orange Bitters into ice-fi lled highball glass and fi ll with ginger ale. Stir. Shake with ice and strain into chilled cocktail glass. BULL’S MILK 1 tsp. Superfi ne Sugar (or CARA SPOSA Simple Syrup) 1 oz. Coffee-fl avored Brandy 1 oz. Light Rum 1 oz. Triple Sec 1½ oz. Brandy ½ oz. Light Cream 1 cup Milk Shake with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled Collins glass. Garnish with fresh- grated CARROL COCKTAIL nutmeg and a pinch of cin- 1½ oz. Brandy namon on top. ¾ oz. Sweet Vermouth Stir with ice and strain into BUTTON HOOK chilled cocktail glass. Gar- COCKTAIL nish with a maraschino ½ oz. Crème de Menthe cherry. (White) ½ oz. Apricot-fl avored Brandy CHAMPS ÉLYSÉES COCKTAIL ½ oz. Anisette ½ oz. Brandy 1 oz. Brandy ½ oz. Chartreuse (Yellow) Shake with ice and strain ½ oz. Lemon Juice into chilled cocktail glass. ½ tsp. Superfi ne Sugar (or Simple Syrup) CADIZ 1 dash Bitters ¼ oz. Dry Sherry Shake with ice and strain ¼ oz. Blackberry-fl avored Brandy into chilled cocktail glass. ½ oz. Triple Sec CHARLES COCKTAIL ½ oz. Light Cream 1½ oz. Sweet Vermouth Shake with ice and strain 1½ oz. Brandy into ice-fi lled old- fashioned glass. 1 dash Bitters Stir with ice and strain into chilled cocktail glass.

c03_3p.p.indd 43 8/29/08 2:37:04 PM 44 CHERRY BLOSSOM

CHERRY BLOSSOM CLASSIC COCKTAIL 1½ oz. Brandy ½ oz. Lemon Juice ½ oz. Cherry-fl avored Brandy 1½ tsps. Curaçao 1½ tsps. Triple Sec 1½ tsps. Maraschino Liqueur 1½ tsps. Grenadine 1 oz. Brandy 2 tsps. Lemon Juice Prepare rim of chilled old- Prepare chilled cocktail glass fashioned glass by rubbing by dipping rim in cherry with lemon and dipping into brandy and then superfi ne superfi ne sugar. Shake ingre- sugar. Shake ingredients dients with ice and strain with ice and strain into pre- into prepared glass. pared glass. Add a maraschino cherry. COFFEE GRASSHOPPER ¾ oz. Coffee- fl avored Brandy CHERRY FIZZ ¾ oz. Crème de Menthe 1 oz. Lemon Juice (White) 2 oz. Cherry-fl avored Brandy ¾ oz. Light Cream Club Soda Shake with ice and strain Shake with ice and strain into ice-fi lled old- fashioned into ice-fi lled highball glass. glass. Fill with club soda and garnish with a maraschino COGNAC HIGHBALL cherry. 2 oz. Cognac Ginger Ale or Club Soda CHERRY SLING Pour Cognac into ice-fi lled 2 oz. Cherry-fl avored Brandy highball glass and fi ll with 1 oz. Lemon Juice ginger ale or club soda. Combine in ice-fi lled old- Add a twist of lemon peel, if fashioned glass and stir. Add desired, and stir. a twist of lemon peel. COLD DECK COCKTAIL CHICAGO COCKTAIL ½ tsp. Crème de Menthe (White) 2 oz. Brandy ½ oz. Sweet Vermouth 1 dash Bitters 1 oz. Brandy ¼ tsp. Triple Sec Stir with ice and strain into Prepare chilled old- chilled cocktail glass. fashioned glass by rubbing slice of lemon around rim and then dipping into sugar. Stir ingredients with ice and strain into prepared glass.

c03_3p.p.indd 44 8/29/08 2:37:04 PM DREAM COCKTAIL 45

extend the length of the CRÈME DE CAFÉ BRANDY glass. 1 oz. Coffee-fl avored Brandy ½ oz. Rum DEAUVILLE COCKTAIL ½ oz. Anisette ½ oz. Lemon Juice 1 oz. Light Cream ½ oz. Brandy Shake with ice and strain ½ oz. Apple Brandy into chilled old- fashioned ½ oz. Triple Sec glass. Shake with ice and strain THE CRUX into chilled cocktail glass. ¾ oz. Dubonnet DELORES ¾ oz. Triple Sec 1 oz. Brandy (Spanish) ¾ oz. Brandy 1 oz. Cherry Liqueur ¾ oz. Lemon Juice 1 oz. Crème de Cacao Stir and serve in chilled 1 Egg White cocktail glass with a twist of orange. Shake and strain into a champagne fl ute. Garnish CUBAN COCKTAIL NO. 2 with fresh- grated nutmeg on top. ½ oz Lime Juice ½ oz. Apricot-fl avored DEPTH BOMB Brandy 1½ oz. Brandy 1 oz. Apple Brandy 1 tsp. Light Rum 1 oz. Brandy 1 dash Lemon Juice Shake with ice and strain into chilled cocktail glass. 1 dash Grenadine Shake with ice and strain D’ARTAGNAN into ice-fi lled old- fashioned ½ tsp. Armagnac glass. ½ tsp. Grand Marnier DREAM COCKTAIL 3 tsps. Orange Juice ½ tsp. Simple Syrup ¾ oz. Triple Sec 3 oz. Champagne, Chilled 1½ oz. Brandy Orange Peel, cut into thin ¼ tsp. Anisette strips Shake with ice and strain Chill fi rst four ingredients into chilled cocktail glass. in mixing glass and strain into champagne fl ute. Top with Champagne and add strips of orange peel so they

c03_3p.p.indd 45 8/29/08 2:37:05 PM 46 EAST INDIA COCKTAIL NO. 1

EAST INDIA COCKTAIL FANTASIO COCKTAIL NO. 1 1 tsp. Crème de Menthe 1½ oz. Brandy (White) ½ tsp. Pineapple Juice 1 tsp. Maraschino Liqueur ½ tsp. Triple Sec 1 oz. Brandy 1 tsp. Jamaican Rum ¾ oz. Dry Vermouth 1 dash Bitters Stir with ice and strain into Shake with ice and strain chilled cocktail glass. into chilled cocktail glass. Add a twist of lemon peel FONTAINEBLEAU and a maraschino cherry. SPECIAL 1 oz. Brandy ETHEL DUFFY COCKTAIL 1 oz. Anisette ¾ oz. Apricot-ﬂ avored ½ oz. Dry Vermouth Brandy Shake with ice and strain ¾ oz. Crème de Menthe into chilled cocktail glass. (White) ¾ oz. Triple Sec FRENCH QUARTER Shake with ice and strain 2½ oz. Brandy into chilled cocktail glass. ¾ oz. Lillet Blonde FALLEN LEAVES Stir with ice and strain into chilled cocktail glass. Gar- ¾ oz. Calvados (Apple Brandy) nish with a thin quarter wheel of lemon. ¾ oz. Sweet Vermouth ¼ oz. Dry Vermouth FROUPE COCKTAIL 1 dash Brandy 1½ oz. Sweet Vermouth 1 squeeze Lemon Peel 1½ oz. Brandy Stir with ice and strain 1 tsp. Bénédictine into chilled cocktail glass. Squeeze lemon twist into Stir with ice and strain into drink, and use as garnish. chilled cocktail glass.

FANCY BRANDY GEORGIA MINT JULEP 2 oz. Brandy 2 sprigs Mint 1 dash Bitters 1 tsp. Superfi ne Sugar (or Simple Syrup) ¼ tsp. Triple Sec 1 splash Water ¼ tsp. Superfi ne Sugar (or Simple Syrup) 1½ oz. Brandy 1 oz. Peach-fl avored Brandy Shake with ice and strain into chilled cocktail glass. Put mint, sugar/syrup, and Add a twist of lemon peel. splash of water into Collins

c03_3p.p.indd 46 8/29/08 2:37:05 PM HONEYMOON COCKTAIL 47

glass and muddle. Fill with Coat a chilled old- fashioned BRANDY ice, and then add brandy glass with Pernod (or and peach-fl avored brandy. absinthe substitute), and Garnish with mint leaves. then add the peach bitters and brandy. Garnish with a GILROY COCKTAIL twist of lemon peel. ½ oz. Lemon Juice ½ oz. Dry Vermouth HARVARD COCKTAIL ¾ oz. Cherry-fl avored Brandy 1½ oz. Brandy ¾ oz. Gin ¾ oz. Sweet Vermouth 1 dash Orange Bitters 1 dash Bitters 1 tsp. Grenadine Shake with ice and strain into chilled cocktail glass. 2 tsps. Lemon Juice Shake with ice and strain GOAT’S DELIGHT into chilled cocktail glass. 1¾ oz. Kirschwasser 1¾ oz. Brandy HARVARD COOLER ¼ oz. Orgeat Syrup (Almond ½ tsp. Superfi ne Sugar (or Syrup) Simple Syrup) ¼ oz. Cream Club Soda ¼ oz. Pastis (Pernod or 2 oz. Apple Brandy Other Absinthe Substitute) Ginger Ale (optional) Shake with ice and strain In Collins glass, stir sugar/ into chilled cocktail glass. syrup into club soda. Add ice cubes and apple brandy. GOLDEN DAWN Fill with club soda or gin- 1 oz. Apple Brandy ger ale and stir again. Insert ½ oz. Apricot-fl avored a spiral of orange or lemon Brandy peel (or both) and dangle ½ oz. Gin end over rim of glass. 1 oz. Orange Juice 1 tsp. Grenadine HONEYMOON COCKTAIL Shake all ingredients except ¾ oz. Bénédictine grenadine with ice and strain into ice-fi lled old- fashioned ¾ oz. Apple Brandy glass. Add grenadine. 1 oz. Lemon Juice 1 tsp. Triple Sec GOTHAM Shake with ice and strain ½ tsp. Pernod (or Absinthe into chilled cocktail glass. Substitute) 3 dashes Peach Bitters 3 oz. Brandy

c03_3p.p.indd 47 8/29/08 2:37:06 PM 48 JACK-IN-THE-BOX

JACK- IN- THE- BOX JAPANESE 1 oz. Apple Brandy 2 oz. Brandy 1 oz. Pineapple Juice ½ oz. Orgeat Syrup (Almond 1 dash Bitters Syrup) 2 dashes Angostura Bitters Shake with ice and strain into chilled cocktail glass. Stir with ice and strain into chilled cocktail glass. Gar- JACK MAPLES nish with a twist of lemon peel. 2 oz. Applejack 1 tsp. Maple Syrup (Medium- Amber) JERSEY LIGHTNING 1 dash Fee’s Aromatic Bitters 1½ oz. Apple Brandy ½ oz. Sweet Vermouth Stir and strain into cocktail glass. Garnish with a cinna- 1 oz. Lime Juice mon stick. Shake with ice and strain into chilled cocktail glass. JACK ROSE COCKTAIL 1½ oz. Apple Brandy LADY BE GOOD ½ oz. Lime Juice 1½ oz. Brandy 1 tsp. Grenadine ½ oz. Crème de Menthe (White) Shake with ice and strain ½ oz. Sweet Vermouth into chilled cocktail glass. Shake with ice and strain JAMAICA GRANITO into chilled cocktail glass. 1 small scoop Lemon or Orange Sherbet LA JOLLA 1½ oz. Brandy 1½ oz. Brandy 1 oz. Triple Sec ½ oz. Crème de Banana Club Soda 1 tsp. Orange Juice Combine in Collins glass 2 tsps. Lemon Juice and stir. Garnish with fresh- Shake with ice and strain grated nutmeg on top. into chilled cocktail glass.

JAMAICA HOP LIBERTY COCKTAIL 1 oz. Coffee-ﬂ avored Brandy ¾ oz. Light Rum 1 oz. Crème de Cacao 1½ oz. Apple Brandy (White) ¼ tsp. Superﬁ ne Sugar (or 1 oz. Light Cream Simple Syrup) Shake well with ice and Stir with ice and strain into strain into chilled cocktail chilled cocktail glass. glass.

c03_3p.p.indd 48 8/29/08 2:37:06 PM MONTANA 49

LUGGER METROPOLITAN BRANDY 1 oz. Brandy COCKTAIL 1 oz. Apple Brandy 1¼ oz. Brandy 1 dash Apricot-fl avored 1¼ oz. Sweet Vermouth Brandy ½ tsp. Superfi ne Sugar (or Shake with ice and strain Simple Syrup) into chilled cocktail glass. 1 dash Bitters Stir with ice and strain into LUXURY COCKTAIL chilled cocktail glass. 3 oz. Brandy 2 dashes Orange Bitters MIDNIGHT COCKTAIL 3 oz. Well- chilled 1 oz. Apricot-fl avored Champagne Brandy Stir and pour into cham- ½ oz. Triple Sec pagne fl ute. ½ oz. Lemon Juice Shake with ice and strain MERRY WIDOW into chilled cocktail glass. COCKTAIL NO. 2 1¼ oz. Maraschino Liqueur MIKADO COCKTAIL 1¼ oz. Cherry-fl avored 1 oz. Brandy Brandy 1 dash Triple Sec Stir with ice and strain into 1 dash Grenadine chilled cocktail glass. Gar- 1 dash Crème de Noyaux nish with a maraschino 1 dash Bitters cherry. Stir in old- fashioned glass over ice cubes. METROPOLE 1½ oz. Brandy MONTANA 1½ oz. Dry Vermouth 1½ oz. Brandy 2 dashes Orange Bitters 1 oz. Port 1 dash Peychaud’s Bitters ½ oz. Dry Vermouth Stir with ice and strain into Stir in ice-fi lled old- chilled cocktail glass. Gar- fashioned glass. nish with a maraschino cherry.

c03_3p.p.indd 49 8/29/08 2:37:07 PM 50 MOONLIGHT

MOONLIGHT THE NORMANDY 2 oz. Apple Brandy 1½ oz. Calvados (Père 1 oz. Lemon Juice Magloire or Apple Brandy) 1 tsp. Superfi ne Sugar (or 1½ oz. Dubonnet Rouge Simple Syrup) 1 oz. Fresh Apple Cider Shake with ice and strain ¼ oz. Lime Juice into ice-fi lled old- fashioned Shake with ice and strain glass. into chilled cocktail glass. Garnish with a slice of red MORNING COCKTAIL apple. 1 oz. Brandy 1 oz. Dry Vermouth OLYMPIC COCKTAIL ¼ tsp. Triple Sec ¾ oz. Orange Juice ¼ tsp. Maraschino Liqueur ¾ oz. Triple Sec ¼ tsp. Anisette ¾ oz. Brandy 2 dashes Orange Bitters Shake with ice and strain Stir with ice and strain into into chilled cocktail glass. chilled cocktail glass. Gar- nish with a maraschino PARADISE COCKTAIL cherry. 1 oz. Apricot-fl avored Brandy NETHERLAND ¾ oz. Gin 1 oz. Brandy 1 oz. Orange Juice 1 oz. Triple Sec Shake with ice and strain 1 dash Orange Bitters into chilled cocktail glass. Stir in ice-fi lled old- PEACH SANGAREE fashioned glass. 1 oz. Peach-fl avored Brandy NICKY FINN Club Soda 1 oz. Brandy 1 tsp. Port 1 oz. Triple Sec Pour brandy into ice-fi lled 1 oz. Lemon Juice highball glass. Fill glass with 1 dash Pernod (or Absinthe club soda. Stir and fl oat port Substitute) on top. Garnish with fresh- Shake with ice and strain grated nutmeg on top. into chilled cocktail glass. Garnish with a maraschino cherry or lemon zest.

c03_3p.p.indd 50 8/29/08 2:37:07 PM ROYAL SMILE COCKTAIL 51

PISCO SOUR PRINCE OF WALES BRANDY 2 oz. Pisco (Peruvian Brandy) ¾ oz. Madeira 1 oz. Lime Juice ¾ oz. Brandy ¼ oz. Superfi ne Sugar (or ¼ oz. Triple Sec Simple Syrup) 1 dash Angostura Bitters ½ Egg White 1 splash Champagne, chilled 1 dash Angostura Bitters Shake fi rst four ingredients Shake all ingredients except and strain into champagne bitters with ice. Strain into fl ute. Top with Champagne. champagne fl ute. Dash with bitters. PRINCESS POUSSE CAFÉ ¾ oz. Apricot-fl avored POLONAISE Brandy 1½ oz. Brandy 1½ tsps. Light Cream ½ oz. Blackberry-fl avored Pour cream carefully on top Brandy of brandy in a pousse café ½ oz. Dry Sherry glass, so that it does not mix. 1 dash Lemon Juice Shake with ice and strain RENAISSANCE into ice-fi lled old- fashioned 2 oz. Brandy glass. 1¹⁄³ oz. Sweet Vermouth ¹⁄ oz. Limoncello POOP DECK COCKTAIL ³ 2 dashes Peach Bitters 1 oz. Brandy Stir with ice and strain into 1 oz. Port chilled cocktail glass. Gar- ½ oz. Blackberry-fl avored nish with a twist of lemon Brandy peel. Shake with ice and strain into chilled cocktail glass. ROYAL SMILE COCKTAIL ½ oz. Lemon Juice PRESTO COCKTAIL 1 tsp. Grenadine ½ oz. Orange Juice ½ oz. Gin ½ oz. Sweet Vermouth 1 oz. Apple Brandy 1½ oz. Brandy Stir with ice and strain into ¼ tsp. Anisette chilled cocktail glass. Shake with ice and strain into chilled cocktail glass.

c03_3p.p.indd 51 8/29/08 2:37:07 PM 52 ST. CHARLES PUNCH

ST. CHARLES PUNCH SHRINER COCKTAIL 1 oz. Brandy 1½ oz. Brandy ½ oz. Triple Sec 1½ oz. Sloe Gin 2 oz. Lemon Juice 2 dashes Bitters 1 tsp. Sugar ½ tsp. Superfi ne Sugar (or 3 oz. Port Simple Syrup) Shake all ingredients except Stir with ice and strain into port with ice. Strain into ice- chilled cocktail glass. Add a fi lled Collins glass. Top with twist of lemon peel. port. Add a slice of lemon and a maraschino cherry. SIDECAR COCKTAIL ½ oz. Lemon Juice SARATOGA COCKTAIL 1 oz. Triple Sec 2 oz. Brandy 1 oz. Brandy 2 dashes Bitters Shake with ice and strain 1 tsp. Lemon Juice into chilled cocktail glass. 1 tsp. Pineapple Juice ½ tsp. Maraschino Liqueur SINGAPORE SLING Shake with ice and strain 1½ oz. Gin into chilled cocktail glass. ½ oz. Cherry-fl avored Brandy ¼ oz. Triple Sec SAUCY SUE COCKTAIL ¼ oz. Bénédictine ½ tsp. Apricot-fl avored 4 oz. Pineapple Juice Brandy ½ oz. Lime Juice ½ tsp. Pernod ¹⁄³ oz. Grenadine 2 oz. Apple Brandy 1 dash Bitters Stir with ice and strain into Shake with ice and strain chilled cocktail glass. into ice-fi lled Collins glass. Garnish with a fresh or mara- SEVILLA 75 schino cherry and a slice of 1 oz. Brandy (Spanish) pineapple. ½ oz. Fresh Lemon Juice As served at the Raffl es Hotel, Sin- 1 tsp. Simple Syrup gapore. 2 oz. Cava SLOPPY JOE’S COCKTAIL Shake fi rst three ingredients NO. 2 and strain into chilled red- wine glass. Top with Cava. ¾ oz. Pineapple Juice ¾ oz. Brandy ¾ oz. Port ¼ tsp. Triple Sec ¼ tsp. Grenadine

c03_3p.p.indd 52 8/29/08 2:37:08 PM TEMPTER COCKTAIL 53

Shake with ice and strain Stir with ice and strain into BRANDY into chilled cocktail glass. chilled cocktail glass. Add a twist of lemon peel. SMART ALEC 2 oz. Cognac STINGER 1 oz. Triple Sec ½ oz. Crème de Menthe (White) 1 oz. Chartreuse (Yellow) 1½ oz. Brandy 1 dash Orange Bitters Shake with ice and strain Stir and strain into cham- into chilled cocktail glass. pagne coupe. STIRRUP CUP SOMBRERO 1 oz. Cherry-fl avored Brandy 1½ oz. Coffee-fl avored Brandy 1 oz. Brandy 1 oz. Light Cream 1 oz. Lemon Juice Pour brandy into ice-fi lled 1 tsp. Sugar old- fashioned glass. Float Shake with ice and strain cream on top. into ice-fi lled old- fashioned glass. SOOTHER COCKTAIL ½ oz. Brandy THE TANTRIS SIDECAR ½ oz. Apple Brandy 1 oz. Cognac (VS) ½ oz. Triple Sec ½ oz. Calvados (Apple Brandy) 1 oz. Lemon Juice ½ oz. Triple Sec 1 tsp. Superfi ne Sugar (or Simple Syrup) ½ oz. Lemon Juice Shake with ice and strain ½ oz. Superfi ne Sugar (or Simple Syrup) into chilled cocktail glass. ¼ oz. Pineapple Juice SPECIAL ROUGH ¼ oz. Chartreuse (Green) COCKTAIL Shake all ingredients and 1½ oz. Apple Brandy strain into chilled, sugar- 1½ oz. Brandy rimmed cocktail glass. Gar- nish with a lemon twist. ½ tsp. Anisette Stir with ice and strain into TEMPTER COCKTAIL chilled cocktail glass. 1 oz. Port 1 oz. Apricot-fl avored STAR COCKTAIL Brandy 1 oz. Apple Brandy Stir with ice and strain into 1 oz. Sweet Vermouth chilled cocktail glass. 1 dash Bitters

c03_3p.p.indd 53 8/29/08 2:37:08 PM 54 THANKSGIVING SPECIAL

THANKSGIVING SPECIAL WHIP COCKTAIL ¾ oz. Apricot-fl avored ¾ oz. Dry Vermouth Brandy ½ oz. Sweet Vermouth ¾ oz. Gin 1½ oz. Brandy ¾ oz. Dry Vermouth ¼ tsp. Anisette ¼ tsp. Lemon Juice 1 tsp. Triple Sec Shake with ice and strain Stir with ice and strain into into chilled cocktail glass. chilled cocktail glass. Garnish with a maraschino cherry. WIDOW’S KISS 2 oz. Calvados (Apple TULIP COCKTAIL Brandy) 1½ tsps. Lemon Juice 1 oz. Chartreuse (Yellow) 1½ tsps. Apricot-fl avored 1 oz. Bénédictine Brandy 1 dash Angostura Bitters ¾ oz. Sweet Vermouth Stir with ice and strain into ¾ oz. Apple Brandy chilled cocktail glass. Shake with ice and strain into chilled cocktail glass. WINDY-CORNER COCKTAIL VALENCIA COCKTAIL 2 oz. Blackberry-fl avored ½ oz. Orange Juice Brandy 1½ oz. Apricot-fl avored Stir brandy with ice and Brandy strain into chilled cocktail 2 dashes Orange Bitters glass. Garnish with fresh- Shake with ice and strain grated nutmeg on top. into chilled cocktail glass.

VANDERBILT COCKTAIL ¾ oz. Cherry-ﬂ avored Brandy 1½ oz. Brandy 1 tsp. Superﬁ ne Sugar (or Simple Syrup) 2 dashes Bitters Stir with ice and strain into chilled cocktail glass.

c03_3p.p.indd 54 8/29/08 2:37:09 PM 8/29/08 2:37:25 PM8/29/08 2:37:25 PM GIN by a Dutch ghting in the

GIN avored with bo- secret recipes include include recipes secret top- cation, probably the best the best cation, probably proof Dutch original genièvre, Dutch original genièvre, proof lower- lower- chemist named Dr. Franciscus Sylvius in an attempt to en- Franciscus Sylvius chemist named Dr. of juniper in a medicinal properties hance the therapeutic a for “juniper,” , French it genièvre beverage. He called term soldiers fi that was anglicized by English nicknamed it “Dutch courage.” The Netherlands, who also became such that the “Lon- popularity of gin in England The into the benchmark of quality. don dry” style evolved grain (primar- a mash of cereal clear spirit is made from and wheat) that is fl ily corn, rye, barley, which gives it its unique taste. tanicals (primarily juniper), Other botanicals employed in anise, and and orange peel, cassia root, lemon coriander, fennel seeds, to name only a few. when advances made in in the early nineteenth century, in character Gin, like many other spirits, changed the way it was made. distilling equipment revolutionized again. A new international changing style called it’s Today, in the past decade; it’s “New Western dry” has emerged balanced, meant to be sipped as well as lighter and more making a are mixed into cocktails. Historical styles of gin (a sweeter version of comeback too, such as “Old Tom” London dry) and the which is distilled from malted grain mash similar to whis- which is distilled from key and aged in oak casks. gins is to mix them with tonic or vermouth way to compare of the classifi Regardless and imagine the myriad possibilities. GIN WAS CREATED OVER 300 YEARS AGO c04_3p.p.indd 55c04_3p.p.indd 55 56 ABBEY COCKTAIL

ABBEY COCKTAIL ALBEMARLE FIZZ 1½ oz. Gin 1 oz. Lemon Juice 1 oz. Orange Juice 2 oz. Gin 1 dash Orange Bitters 1 tsp. Superfi ne Sugar (or Simple Syrup) Shake with ice and strain 1 tsp. Raspberry Syrup into chilled cocktail glass. Add a maraschino cherry. Club Soda Shake fi rst four ingredients ADAM AND EVE with ice and strain into ice- 2 oz. Citrus-fl avored Brandy fi lled highball glass. Fill with 1 oz. Gin club soda. 1 dash Lemon Juice ALEXANDER COCKTAIL Shake with ice and strain NO. 1 into chilled cocktail glass. 1 oz. Gin 1 oz. Crème de Cacao ALABAMA FIZZ (White) 1 oz. Lemon Juice 1 oz. Light Cream 1 tsp. Superfi ne Sugar (or Simple Syrup) Shake with ice and strain into chilled cocktail glass. 2 oz. Gin Garnish with fresh- grated Club Soda nutmeg on top. Shake lemon juice, sugar/ syrup, and gin with ice and ALEXANDER’S SISTER strain into ice-fi lled high- COCKTAIL ball glass. Fill with club soda. 1 oz. Dry Gin Garnish with two sprigs of 1 oz. Crème de Menthe fresh mint. (Green) 1 oz. Light Cream ALASKA COCKTAIL Shake with ice and strain 2 dashes Orange Bitters into chilled cocktail glass. 1½ oz. Gin Garnish with fresh- grated ¾ oz. Chartreuse (Yellow) nutmeg on top. Stir with ice and strain into chilled cocktail glass. ALLEN COCKTAIL 1½ tsps. Lemon Juice ¾ oz. Maraschino Liqueur 1½ oz. Gin Shake with ice and strain into chilled cocktail glass.

c04_3p.p.indd 56 8/29/08 2:37:25 PM BAD-HUMORED OLD-FASHIONED 57

ANGLER’S COCKTAIL ASTORIA BIANCO 2 dashes Bitters 2 oz. Gin 3 dashes Orange Bitters ¾ oz. Dry Vermouth 1½ oz. Gin 2 dashes Orange Bitters 1 dash Grenadine Stir with ice and strain into Shake with ice and pour chilled cocktail glass. Gar- into ice-ﬁ lled old- fashioned nish with an orange twist.

glass. GIN AUDREY FANNING APRICOT ANISETTE 2½ oz. Gin COLLINS 1 oz. Sweet Vermouth 1½ oz. Gin ½ oz. Cherry Heering ½ oz. Apricot-fl avored 2 dashes Peychaud’s Bitters Brandy Sir with ice and strain into 1½ tsps. Anisette chilled cocktail glass. ½ oz. Lemon Juice Club Soda AVIATION Shake fi rst four ingredi- 2 oz. Gin ents with ice and strain ½ oz. Maraschino Liqueur into ice-fi lled Collins glass. ¼ oz. Lemon Juice Fill with club soda and stir lightly. Garnish with a slice Shake with ice and strain of lemon. into chilled cocktail glass. Garnish with a fresh or mara- ARCHANGEL schino cherry. 1 Cucumber Slice BAD-HUMORED OLD- 2¼ oz. Gin FASHIONED ¾ oz. Aperol 2 oz. Old Genever Muddle cucumber. Stir ¼ oz. Maple Syrup remaining ingredients with 2 dashes Angostura Bitters ice and strain into chilled cocktail glass. Garnish with a Stir with ice and strain into lemon twist. chilled old- fashioned glass. Garnish with a lemon twist. ARTILLERY 1½ oz. Gin 1½ tsps. Sweet Vermouth 2 dashes Bitters Stir with ice and strain into chilled cocktail glass.

c04_3p.p.indd 57 8/29/08 2:37:26 PM 58 BARBARY COAST

BARBARY COAST BEE’S KNEES ½ oz. Gin 2 oz. Gin ½ oz. Rum ½ oz. Lemon Juice ½ oz. White Crème de ¾ oz. Honey Syrup Cacao Shake and strain into cham- ½ oz. Scotch pagne coupe. ½ oz. Light Cream Shake with ice and strain BEE STING into chilled cocktail glass. 2 oz. Gin ¾ oz. Lemon Juice BARON COCKTAIL ¾ oz. Honey Syrup ½ oz. Dry Vermouth 1 tsp. Pastis 1½ oz. Gin Shake with ice and strain 1½ tsps. Triple Sec into chilled cocktail glass. ½ tsp. Sweet Vermouth Garnish with a whole star Stir with ice and strain into anise pod. chilled cocktail glass. Add a twist of lemon peel. BELMONT COCKTAIL 2 oz. Gin BASIL’S BITE 1 tsp. Raspberry Syrup 3 Basil Leaves ¾ oz. Light Cream 2 oz. Gin Shake with ice and strain 1 barspoon of Cynar into chilled cocktail glass. ¾ oz. Aperol Muddle basil leaves. Add ice BENNETT COCKTAIL and shake remaining ingre- ½ oz. Lime Juice dients. Strain into chilled 1½ oz. Gin cocktail glass. Garnish with a ½ tsp. Superﬁ ne Sugar small basil leaf. (or Simple Syrup) 2 dashes Orange Bitters BEAUTY- SPOT COCKTAIL Shake with ice and strain 1 tsp. Orange Juice into chilled cocktail glass. ½ oz. Sweet Vermouth ½ oz. Dry Vermouth 1 oz. Gin 1 dash Grenadine Shake ﬁ rst four ingredients with ice and strain into chilled cocktail glass, with a dash of grenadine in bottom of glass.

c04_3p.p.indd 58 8/29/08 2:37:26 PM BLOOD ORANGE 59

BERLINER BIJOU COCKTAIL 1½ oz. Gin ¾ oz. Gin ½ oz. Dry Vermouth ¾ oz. Chartreuse (Green) ½ oz. Kümmel ¾ oz. Sweet Vermouth ½ oz. Lemon Juice 1 dash Orange Bitters Shake and serve up in a Stir with ice and strain into caraway /sugar-rimmed cock- chilled cocktail glass. Add a

tail glass. Garnish with a maraschino cherry on top. GIN lemon twist. BILLY TAYLOR BERMUDA BOUQUET Club Soda 1 oz. Orange Juice ½ oz. Lime Juice 1 oz. Lemon Juice 2 oz. Gin 1 tsp. Superfi ne Sugar Fill Collins glass with club (or Simple Syrup) soda and ice. Stir in lime 1½ oz. Gin juice and gin. 1 oz. Apricot-fl avored Brandy BLOODHOUND 1 tsp. Grenadine COCKTAIL ½ tsp. Triple Sec ½ oz. Dry Vermouth Shake with ice and strain ½ oz. Sweet Vermouth into ice-fi lled highball glass. 1 oz. Gin BERMUDA HIGHBALL Shake with ice and strain into chilled cocktail glass. ¾ oz. Gin Garnish with two or three ¾ oz. Brandy crushed strawberries. ¾ oz. Dry Vermouth Ginger Ale or Club Soda BLOOD ORANGE Pour gin, brandy, and ver- 1½ oz. Gin mouth into ice-fi lled high- ¹⁄³ oz. Campari ball glass. Fill with ginger ale ¹⁄³ oz. Amaro or club soda. Add a twist of 1 oz. Orange Juice lemon peel and stir. Shake with ice and strain BERMUDA ROSE into chilled cocktail glass. 1¼ oz. Gin 1½ tsps. Apricot-fl avored Brandy 1½ tsps. Grenadine Shake with ice and strain into chilled cocktail glass.

c04_3p.p.indd 59 8/29/08 2:37:27 PM 60 BLOOMSBURY

BLOOMSBURY BOBBO’S BRIDE 2 oz. Gin 1 oz. Gin ½ oz. Licor 43 1 oz. Vodka ½ oz. Lillet Blonde ¹⁄³ oz. Peach Liqueur 2 dashes Peychaud’s Bitters ¹⁄6 oz. Campari Stir with ice and strain into Stir with ice and strain into chilled cocktail glass. Gar- chilled cocktail glass. Gar- nish with a lemon twist. nish with a slice of fresh peach. BLUEBIRD 1½ oz. Gin BOOMERANG ½ oz. Triple Sec 1 oz. Dry Vermouth 1 dash Bitters 1½ oz. Gin Stir with ice and strain into 1 dash Bitters chilled cocktail glass. Add 1 dash Maraschino Liqueur a twist of lemon peel and a Stir with ice cubes and strain maraschino cherry. into chilled cocktail glass. Add a twist of lemon peel. BLUE CANARY ¾ oz. Gin BOSTON COCKTAIL 3 tbsps. Grapefruit Juice ¾ oz. Gin 1 tbsp. Blue Curaçao ¾ oz. Apricot-ﬂ avored Brandy Stir all ingredients with ice. ½ oz. Lemon Juice Strain into chilled cocktail glass ﬁ lled with crushed ice. 1½ tsps. Grenadine Garnish with a mint sprig. Shake with ice and strain into chilled cocktail glass. BLUE DEVIL COCKTAIL 1 oz. Gin BRIDAL 1 oz. Lemon Juice 2 oz. Gin 1 tbsp. Maraschino Liqueur 1 oz. Sweet Vermouth ½ tsp. Blue Curaçao ¼ oz. Maraschino Liqueur Shake with ice and strain 1 dash Orange Bitters into chilled cocktail glass. Stir with ice and strain into chilled cocktail glass. Gar- BLUE MOON COCKTAIL nish with a maraschino 1½ oz. Gin cherry. ¾ oz. Blue Curaçao Stir with ice and strain into chilled cocktail glass. Add a twist of lemon peel.

c04_3p.p.indd 60 8/29/08 2:37:27 PM THE CARICATURE COCKTAIL 61

BRONX COCKTAIL BULLDOG HIGHBALL 1 oz. Gin 2 oz. Orange Juice ½ oz. Dry Vermouth 2 oz. Gin ½ oz. Sweet Vermouth Ginger Ale 1 oz. Orange Juice Pour orange juice and gin Shake with ice and strain into ice-ﬁ lled highball glass. into chilled cocktail glass. Fill with ginger ale and stir.

Garnish with a slice of GIN orange. CABARET 1½ oz. Gin BRONX COCKTAIL (DRY) 2 dashes Bitters 1 oz. Gin ½ tsp. Dry Vermouth 1 oz. Dry Vermouth ¼ tsp. Bénédictine ½ oz. Orange Juice Stir with ice and strain into Shake with ice and strain chilled cocktail glass. Gar- into chilled cocktail glass. nish with a maraschino Garnish with a slice of cherry. orange. CAPRICIOUS BRONX TERRACE 1½ oz. Gin COCKTAIL ½ oz. Elderﬂ ower Liqueur 1½ oz. Gin ½ oz. Dry Vermouth 1½ oz. Dry Vermouth 2 dashes Peychaud’s Bitters ½ oz. Lime Juice Stir with ice and strain into Shake with ice and strain chilled cocktail glass. into chilled cocktail glass. Add a maraschino cherry. THE CARICATURE COCKTAIL BROWN COCKTAIL 1½ oz. Gin ¾ oz. Gin ½ oz. Sweet Vermouth ¾ oz. Light Rum ¾ oz. Triple Sec ¾ oz. Dry Vermouth ½ oz. Campari Stir with ice and strain into ½ oz. Grapefruit Juice chilled cocktail glass. Shake with ice and strain into chilled cocktail glass. Garnish with an orange twist.

c04_3p.p.indd 61 8/29/08 2:37:27 PM 62 CARUSO

CARUSO CHOCOLATE NEGRONI 1½ oz. Gin 1½ oz. Gin 1 oz. Dry Vermouth 1 oz. Campari ½ oz. Crème de Menthe ¾ oz. Punt e Mes (Green) ½ oz. Crème de Cacao Stir with ice and strain into (white) chilled cocktail glass. Stir with ice and strain into ice-ﬁ lled old- fashioned CASINO COCKTAIL glass. Garnish with an 2 dashes Orange Bitters orange twist. ¼ tsp. Maraschino Liqueur ¼ tsp. Lemon Juice CLARIDGE COCKTAIL 2 oz. Gin ¾ oz. Gin ¾ oz. Dry Vermouth Shake with ice and strain into chilled cocktail glass. 1 tbsp. Apricot-ﬂ avored Brandy Garnish with a maraschino 1 tbsp. Triple Sec cherry. Stir with ice and strain into CHELSEA SIDECAR chilled cocktail glass. ½ oz. Lemon Juice CLOISTER ¾ oz. Triple Sec ¾ oz. Gin 1½ oz. Gin ½ oz. Chartreuse (Yellow) Shake with ice and strain ½ oz. Grapefruit Juice into chilled cocktail glass. ¼ oz. Lemon Juice CHIN UP ¼ oz. Simple Syrup ½ inch Cucumber Wheel Shake and strain into cock- 2 oz. Gin tail glass. Garnish with a ½ oz. Cynar grapefruit twist. ½ oz. Dry Vermouth CLOVER CLUB ½ pinch Salt 1½ oz. Gin Muddle cucumber in ¼ oz. Grenadine mixing glass, add rest of ¾ oz. Lemon Juice ingredients, cover with ice, and stir thoroughly. Strain 1 Egg White into cocktail glass. Garnish Shake with ice and strain with a paper- thin wheel of into chilled red-wine glass. cucumber.

c04_3p.p.indd 62 8/29/08 2:37:28 PM THE CORRECT COCKTAIL 63

CLUB COCKTAIL COOPERSTOWN 1½ oz. Gin COCKTAIL ¾ oz. Sweet Vermouth ½ oz. Dry Vermouth Stir with ice and strain into ½ oz. Sweet Vermouth chilled cocktail glass. Add a 1 oz. Gin maraschino cherry or olive. Shake with ice and strain into chilled cocktail glass.

COLONIAL COCKTAIL Add a sprig of mint. GIN ½ oz. Grapefruit Juice 1 tsp. Maraschino Liqueur CORNWALL NEGRONI 1½ oz. Gin 2 oz. Gin Shake with ice and strain ½ oz. Punt e Mes into chilled cocktail glass. ½ oz. Sweet Vermouth Garnish with an olive. ½ oz. Campari Stir with ice and strain into THE COLONIAL COOLER chilled cocktail glass. Gar- 1½ oz. Gin nish with a fl amed orange 1½ oz. Sweet Vermouth twist. 1 dash Angostura Bitters ¼ oz. Triple Sec CORPSE REVIVER Club Soda ¾ oz. Gin ¾ oz. Lemon Juice Pour all ingredients into ice- fi lled Collins glass. Top with ¾ oz. Triple Sec club soda, and garnish with ¾ oz. Lillet Blonde a mint sprig and a pineapple 1 dash Pastis (or Pernod or wedge. other Absinthe substitute) Shake with ice and strain CONFIDENTIAL into chilled cocktail glass. COCKTAIL ¾ oz. Gin THE CORRECT COCKTAIL ¾ oz. Dry Vermouth 1½ oz. Gin ½ oz. Strega ½ oz. Ginger Liqueur ½ oz. Cherry Marnier ½ oz. Triple Sec (Flavored Cognac) ½ oz. Lemon Juice Stir with ice and strain into 2 dashes Orange Bitters chilled cocktail glass. Shake with ice and strain into chilled champagne fl ute. Garnish with a lemon twist.

c04_3p.p.indd 63 8/29/08 2:37:28 PM 64 COUNT CURREY

COUNT CURREY CUCUMBER 1½ oz. Gin CANTALOUPE SOUR 1 tsp. Superfi ne Sugar 1½ oz. Gin (or Simple Syrup) ¾ oz. Lemon Juice Champagne, chilled ½ oz. Honey Syrup Shake gin and sugar/syrup 2 oz. Cantaloupe Juice with ice and strain into Shake with ice and strain chilled champagne fl ute. Fill into chilled cocktail glass. with Champagne. Garnish with a cucumber slice. CREAM FIZZ 1 oz. Lemon Juice DAISY MAE 1 tsp. Superfi ne Sugar 2 oz. Gin (or Simple Syrup) 1 oz. Lime Juice 2 oz. Gin ¾ oz. Chartreuse (Green) 1 tsp. Light Cream ¾ oz. Simple Syrup Club Soda Shake and strain into a red- Shake fi rst four ingredients wine glass with ice. Garnish with ice and strain into ice- with a mint sprig. fi lled highball glass. Fill with club soda and stir. DALI CRIMSON COCKTAIL 1½ oz. Gin 1 oz. Sherry (Manzanilla) 1½ oz. Gin ½ oz. Orange Curaçao 2 tsps. Lemon Juice 2 dashes Orange Bitters 1 tsp. Grenadine 1 pinch Sea Salt ¾ oz. Port Stir with ice and strain into Shake fi rst three ingredi- chilled cocktail glass. Gar- ents with ice and strain into nish with roasted red pep- chilled cocktail glass. Float per strip. the port on top. DAMN- THE-WEATHER CRYSTAL SLIPPER COCKTAIL COCKTAIL 1 tsp. Triple Sec ½ oz. Blue Curaçao 1 tbsp. Orange Juice 2 dashes Orange Bitters 1 tbsp. Sweet Vermouth 1½ oz. Gin 1 oz. Gin Stir with ice and strain into Shake with ice and strain chilled cocktail glass. into chilled cocktail glass.

c04_3p.p.indd 64 8/29/08 2:37:29 PM DIAMOND FIZZ 65

DARB COCKTAIL DELMONICO NO. 1 1 tsp. Lemon Juice ¾ oz. Gin ¾ oz. Dry Vermouth ½ oz. Dry Vermouth ¾ oz. Gin ½ oz. Sweet Vermouth ¾ oz. Apricot-ﬂ avored ½ oz. Brandy Brandy Stir with ice and strain Shake with ice and strain into chilled cocktail glass.

into chilled cocktail glass. Garnish with a twist of GIN lemon peel. THE DEEP BLUE SEA 2 oz. Gin DELMONICO NO. 2 ¾ oz. Lillet Blanc 1 dash Orange Bitters ¼ oz. Crème de Violette 1 oz. Dry Vermouth 1 dash Orange Bitters 1½ oz. Gin Stir with ice and strain into Stir with ice and strain chilled cocktail glass. Gar- into chilled cocktail glass. nish with a lemon twist. Garnish with a twist of lemon peel. DEEP SEA COCKTAIL 1 oz. Dry Vermouth DEMPSEY COCKTAIL ¼ tsp. Anisette 1 oz. Gin 1 dash Orange Bitters 1 oz. Apple Brandy 1 oz. Gin ½ tsp. Anisette Stir with ice and strain into ½ tsp. Grenadine chilled cocktail glass. Stir with ice and strain into chilled cocktail glass. DELILAH 1½ oz. Gin DIAMOND FIZZ ¾ oz. Triple Sec 1 oz. Lemon Juice ¾ oz. Lemon Juice 1 tsp. Superfi ne Sugar (or Simple Syrup) Shake with ice and strain 2 oz. Gin into chilled cocktail glass. Champagne, chilled Shake fi rst three ingredients with ice and strain into ice- fi lled highball glass. Fill with Champagne and stir.

c04_3p.p.indd 65 8/29/08 2:37:29 PM 66 DIVA QUARANTA

DIVA QUARANTA DUTCH AND 1½ oz. Gin BUTTERSCOTCH ½ oz. Simple Syrup 1½ oz. Corenwyn 1 oz. Pomegranate Juice ½ oz. Butterscotch Liqueur ½ oz. Campari 2 dashes of Angostura Bitters Shake ﬁ rst three ingredients with ice and strain into Stir with ice and strain into chilled cocktail glass. Top chilled cocktail glass. Gar- with Campari, and garnish nish with a ﬂ amed orange with an orange twist. peel.

DIXIE COCKTAIL EARL GREY MAR- TEA- NI 1 oz. Orange Juice ¾ oz. Lemon Juice 1 tbsp. Anisette 1 oz. Superﬁ ne Sugar (or Simple Syrup) ½ oz. Dry Vermouth 1½ oz. Earl Grey–Infused 1 oz. Gin Gin* Shake with ice and strain 1 Egg White into chilled cocktail glass. Shake all ingredients with ice and strain into chilled, sugar- DOC DANEEKA ROYALE rimmed cocktail glass. Gar- 2 oz. Gin nish with lemon zest and a ½ oz. Lemon Juice lemon twist. ½ oz. Maple Syrup * To infuse gin: Combine 1 tbsp. loose Shake and strain into chilled tea with 1 cup gin. Agitate and let stand for 2 hours. Strain and stir. cocktail glass. Top with Champagne. Garnish with a EASTSIDE grapefruit twist. 3 slices Cucumber DU BARRY COCKTAIL 6–8 Mint Leaves 1 dash Bitters 1 oz. Lime Juice ¾ oz. Dry Vermouth ¾ oz. Superﬁ ne Sugar (or Simple Syrup) ½ tsp. Anisette 2 oz. Gin (Cucumber 1½ oz. Gin Flavored) Stir with ice and strain into Muddle cucumber and mint chilled cocktail glass. Gar- with lime juice and sugar/ nish with a slice of orange. syrup. Add gin and ice and then shake. Strain into chilled cocktail glass. Gar- nish with a cucumber slice.

c04_3p.p.indd 66 8/29/08 2:37:30 PM ENGLISH ROSE COCKTAIL 67

EASY LIKE SUNDAY EMERSON MORNING COCKTAIL 1½ oz. Gin 1½ oz. Gin 1 oz. Sweet Vermouth ¾ oz. Superfi ne Sugar ½ oz. Lime Juice (or Simple Syrup) 1 tsp. Maraschino Liqueur ½ oz. Lemon Juice Shake with ice and strain 1¼ oz. Pineapple Juice into chilled cocktail glass. 1 dash Bitters GIN Shake fi rst four ingredients ENGLISH HIGHBALL with ice and strain into ice- ¾ oz. Gin fi lled Collins glass. Add dash ¾ oz. Brandy of bitters and stir. ¾ oz. Sweet Vermouth EDEN Ginger Ale or Club Soda 2 oz. Gin Pour gin, brandy, and vermouth into ice-fi lled highball ½ oz. Lemon Juice glass. Fill with ginger ale or ½ oz. Rose Syrup club soda and stir. Garnish ¼ oz. Campari with a twist of lemon peel. Shake with ice and strain into ice-fi lled old- fashioned ENGLISH ROSE glass. Garnish with a lemon COCKTAIL twist. 1½ oz. Gin ¾ oz. Apricot-fl avored EMERALD Brandy 1½ oz. Gin ¾ oz. Dry Vermouth ½ oz. Chartreuse (Green) 1 tsp. Grenadine ½ oz. Sweet Vermouth ¼ tsp. Lemon Juice 1 dash Orange Bitters Prepare rim of glass by rub- Stir and strain into cocktail bing with lemon and dip- glass. Garnish with a lemon ping in granulated sugar. twist. Shake all ingredients with ice and strain into chilled EMERALD ISLE cocktail glass. Garnish with a COCKTAIL maraschino cherry. 2 oz. Gin 1 tsp. Crème de Menthe (Green) 3 dashes Bitters Stir with ice and strain into chilled cocktail glass.

c04_3p.p.indd 67 8/29/08 2:37:30 PM 68 FALLEN ANGEL

FALLEN ANGEL FAVORITE COCKTAIL 1 oz. Lime Juice ¾ oz. Apricot-ﬂ avored 1½ oz. Gin Brandy 1 dash Bitters ¾ oz. Dry Vermouth ½ tsp. Crème de Menthe ¾ oz. Gin (White) ¼ tsp. Lemon Juice Shake with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled cocktail glass. Garnish with a maraschino cherry. FIFTY- FIFTY COCKTAIL 1½ oz. Gin FANCY GIN 1½ oz. Dry Vermouth 2 oz. Gin Stir with ice and strain into 1 dash Bitters chilled cocktail glass. ¼ tsp. Triple Sec ¼ tsp. Superﬁ ne Sugar FINE- AND-DANDY (or Simple Syrup) COCKTAIL Shake with ice and strain ½ oz. Lemon Juice into chilled cocktail glass. ½ oz. Triple Sec Add a twist of lemon peel. 1½ oz. Gin 1 dash Bitters FARE THEE WELL Shake with ice and strain 1½ oz. Gin into chilled cocktail glass. ½ oz. Dry Vermouth Garnish with a maraschino 1 dash Sweet Vermouth cherry. 1 dash Triple Sec Shake with ice and strain FINO MARTINI into chilled cocktail glass. 2 oz. Gin 2 tsps. Fino Sherry FARMER’S COCKTAIL Stir gin and sherry with 1 oz. Gin ice in mixing glass. Strain ½ oz. Dry Vermouth into chilled cocktail glass. ½ oz. Sweet Vermouth Garnish with a twist of 2 dashes Bitters lemon peel. Stir with ice and strain into chilled cocktail glass.

c04_3p.p.indd 68 8/29/08 2:37:30 PM FREE SILVER 69

FITZGERALD FLYING DUTCHMAN 1½ oz. Gin 2 oz. Gin 1 oz. Simple Syrup 1 dash Triple Sec ¾ oz. Lemon Juice Shake with ice and strain 2 dashes Angostura Bitters into ice-ﬁ lled old- fashioned Shake with ice and strain glass. into chilled old- fashioned

glass. Garnish with a lemon FOG HORN GIN wedge. ½ oz. Lime Juice 1½ oz. Gin FLAMINGO COCKTAIL Ginger Ale ½ oz. Lime Juice Pour lime juice and gin into ½ oz. Apricot-fl avored ice-fi lled highball glass. Fill Brandy with ginger ale and stir. Gar- 1½ oz. Gin nish with a slice of lime. 1 tsp. Grenadine Shake with ice and strain FRANKENJACK into chilled cocktail glass. COCKTAIL 1 oz. Gin FLORADORA COOLER ¾ oz. Dry Vermouth 1 oz. Lime Juice ½ oz. Apricot-fl avored ½ tsp. Superfi ne Sugar Brandy (or Simple Syrup) 1 tsp. Triple Sec 1 tbsp. Grenadine Stir with ice and strain into 2 oz. Gin chilled cocktail glass. Gar- 2 oz. Club Soda or Ginger nish with a maraschino Ale cherry. Stir fi rst three ingredients in Collins glass. Top with ice FREE SILVER and add gin. Fill with club ½ oz. Lemon Juice soda or ginger ale and stir ½ tsp. Superfi ne Sugar again. (or Simple Syrup) 1½ oz. Gin FLORIDA ½ oz. Dark Rum ½ oz. Gin 1 tbsp. Milk 1½ tsps. Kirschwasser Club Soda 1½ tsps. Triple Sec Shake fi rst fi ve ingredients 1 oz. Orange Juice with ice and strain into ice- 1 tsp. Lemon Juice fi lled Collins glass. Fill with Shake with ice and strain club soda and stir. into chilled cocktail glass.

c04_3p.p.indd 69 8/29/08 2:37:31 PM 70 FRENCH “75”

FRENCH “75” GERSHWIN 2 oz. Lemon Juice 2 oz. Gin 2 tsps. Superfi ne Sugar ½ oz. Ginger Liqueur (or Simple Syrup) ½ oz. Simple Syrup 2 oz. Gin ¾ oz. Lemon Juice Champagne, chilled 3 drops Rose Water Stir fi rst three ingredients in Shake with ice and strain Collins glass. Add ice cubes, into chilled cocktail glass. fi ll with Champagne, and stir. No garnish. Garnish with a slice of lemon or orange and a maraschino GIBSON cherry. Serve with straws. 2½ oz. Gin G- TANG ½ oz. Dry Vermouth 1½ oz. Gin Stir with ice and strain into chilled cocktail glass. Gar- 1½ oz. Campari nish with a cocktail onion. 1 oz. Orange Juice 1 oz. Sweet Vermouth GIMLET Combine all ingredients 1 oz. Lime Juice in ice-fi lled old-fashioned 1 tsp. Superfi ne Sugar glass. Garnish with a twist of (or Simple Syrup) lemon peel. 1½ oz. Gin Shake with ice and strain GARNET into chilled cocktail glass. 1½ oz. Gin ¾ oz. Triple Sec GIN ALOHA 1 oz. Pomegranate Juice 1½ oz. Gin 1 oz. Grapefruit Juice 1½ oz. Triple Sec Shake with ice and strain 1 tbsp. Unsweetened into chilled cocktail glass. Pineapple Juice Garnish with a fl amed 1 dash Orange Bitters orange peel. Shake with ice and strain into chilled cocktail glass.

c04_3p.p.indd 70 8/29/08 2:37:31 PM GIN FIX 71

GIN AND BITTERS GIN COOLER ½ tsp. Bitters ½ tsp. Superﬁ ne Sugar Gin (or Simple Syrup) 2 oz. Club Soda Pour bitters into cocktail 2 oz. Gin glass and revolve the glass until it is entirely coated with Club Soda or Ginger Ale the bitters. Then ﬁ ll with gin. In Collins glass, stir sugar/

(No ice is used in this drink.) syrup with club soda. Fill GIN glass with ice and add gin. GIN BUCK Fill with club soda or gin- 1 oz. Lemon Juice ger ale and stir again. Insert 1½ oz. Gin a spiral of orange or lemon peel (or both) and dangle Ginger Ale end over rim of glass. Pour lemon juice and gin into ice-fi lled old- fashioned GIN DAISY glass. Fill with ginger ale 1 oz. Lemon Juice and stir. ½ tsp. Superfi ne Sugar (or Simple Syrup) GIN COBBLER 1 tsp. Grenadine 1 tsp. Superfi ne Sugar 2 oz. Gin (or Simple Syrup) 2 oz. Club Soda Shake with ice and strain 2 oz. Gin into chilled beer mug or metal cup. Add ice cubes Dissolve sugar/syrup and and garnish with fruit. club soda in red-wine glass, fi ll with ice, and add gin. Stir GIN FIX and garnish with seasonal 1 oz. Lemon Juice fruits. Serve with straws. 1 tsp. Superfi ne Sugar (or Simple Syrup) GIN COCKTAIL 1 tsp. Water 2 oz. Gin 2½ oz. Gin 2 dashes Bitters Mix lemon juice, sugar/ Stir with ice and strain syrup, and water in highball into chilled cocktail glass. glass. Stir and top with ice. Garnish with a twist of Add gin and stir again. Gar- lemon peel. nish with a slice of lemon. Serve with straws.

c04_3p.p.indd 71 8/29/08 2:37:32 PM 72 GIN FIZZ

GIN FIZZ GIN AND IT 1 oz. Lemon Juice 2 oz. Gin 1 tsp. Superfi ne Sugar 1 oz. Sweet Vermouth (or Simple Syrup) Stir ingredients in cocktail 2 oz. Gin glass. (No ice is used in this Club Soda drink.) Shake fi rst three ingredients with ice and strain into ice- GIN RICKEY fi lled highball glass. Fill with ½ oz. Lime Juice club soda and stir. 1½ oz. Gin Club Soda GIN GIN MULE Pour lime juice and gin into 6–8 sprigs Mint ice-fi lled highball glass and ¾ oz. Lime Juice fi ll with club soda. Stir. Add a 1 oz. Superfi ne Sugar wedge of lime. (or Simple Syrup) 1½ oz. Gin GIN SANGAREE 1 oz. Ginger Beer ½ tsp. Superfi ne Sugar In a mixing glass, mud- (or Simple Syrup) dle mint with lime juice and 1 tsp. Water sugar/syrup. Add gin and ice 2 oz. Gin and shake well. Strain into Club Soda ice-fi lled highball glass and 1 tbsp. Port fi ll with ginger beer. Dissolve sugar/syrup in GIN HIGHBALL water and gin in highball glass. Top with ice, and then 2 oz. Gin fi ll with club soda and stir. Ginger Ale or Club Soda Float port on top. Garnish Pour gin into ice-fi lled high- with fresh- grated nutmeg ball glass and fi ll with ginger on top. ale or club soda. Stir. Garnish with a twist of lemon peel. GIN AND SIN 1 oz. Gin 1 oz. Lemon Juice 1 tbsp. Orange Juice 1 dash Grenadine Shake with ice and strain into chilled cocktail glass.

c04_3p.p.indd 72 8/29/08 2:37:32 PM GIN SWIZZLE 73

GIN AND SIP GIN SOUR 2½ oz. Gin 1 oz. Lemon Juice ½ oz. Amaro ½ tsp. Superfi ne Sugar 1 splash Absinthe (or Simple Syrup) 2 oz. Gin Stir gin and amaro with ice and strain into chilled old- Shake with ice and strain fashioned glass rinsed with into chilled sour glass. Garnish with a half-slice of absinthe. GIN lemon and a maraschino GIN SLING cherry. 1 tsp. Superfi ne Sugar (or Simple Syrup) GIN SQUIRT 1 tsp. Water 1½ oz. Gin 1 oz. Lemon Juice 1 tbsp. Superfi ne Sugar (or Simple Syrup) 2 oz. Gin 1 tsp. Grenadine Dissolve sugar/syrup in Club Soda water and lemon juice in old- fashioned glass. Add gin. Stir fi rst three ingredients Top with ice and stir. Garnish with ice and strain into ice- with a twist of orange peel. fi lled highball glass. Fill with club soda and stir. Garnish GIN SMASH with cubes of pineapple and strawberries. 1 cube Sugar 1 oz. Club Soda GIN SWIZZLE 4 sprigs Mint 1 oz. Lime Juice 2 oz. Gin 1 tsp. Superfi ne Sugar Muddle sugar with club soda (or Simple Syrup) and mint in old- fashioned 2 oz. Club Soda glass. Add gin, top with ice, 2 dashes Bitters and stir. Garnish with a slice 2 oz. Gin of orange and/or a maraschino cherry and a twist of Combine fi rst three ingredi- lemon peel. ents in Collins glass. Fill with ice and stir. Add bitters and gin. Serve with swizzle stick.

c04_3p.p.indd 73 8/29/08 2:37:33 PM 74 GIN THING

GIN THING GRAND ROYAL FIZZ 1½ oz. Gin 2 oz. Orange Juice ½ oz. Lime Juice 1 oz. Lemon Juice Ginger Ale 1 tsp. Superfi ne Sugar (or Simple Syrup) Pour gin and lime juice into 2 oz. Gin ice-fi lled highball glass and fi ll with ginger ale. ½ tsp. Maraschino Liqueur 2 tsps. Light Cream GIN TODDY Club Soda ½ tsp. Superfi ne Sugar Shake fi rst six ingredients (or Simple Syrup) with ice and strain into ice- 2 tsps. Water fi lled highball glass. Fill with 2 oz. Gin club soda and stir. In old- fashioned glass, mix sugar/syrup and water. GRAPEFRUIT COCKTAIL Add gin and one ice cube. 1 oz. Grapefruit Juice Stir and add a twist of 1 oz. Gin lemon peel. 1 tsp. Maraschino Liqueur Shake with ice and strain GIN AND TONIC into chilled cocktail glass. 2 oz. Gin Garnish with a maraschino Tonic Water cherry. Pour gin into ice-fi lled highball glass and fi ll with tonic GREENBACK water. Stir. 1½ oz. Gin 1 oz. Crème de Menthe GOLDEN DAZE (Green) 1½ oz. Gin 1 oz. Lemon Juice ½ oz. Peach-fl avored Brandy Shake with ice and strain 1 oz. Orange Juice into ice-fi lled old- fashioned glass. Shake with ice and strain into chilled cocktail glass. GREEN DEVIL GOLF COCKTAIL 1½ oz. Gin 1½ oz. Gin 1½ oz. Crème de Menthe (Green) ¾ oz. Dry Vermouth 1 tbsp. Lime Juice 2 dashes Bitters Shake with ice and strain Stir with ice and strain into into ice-fi lled old- fashioned chilled cocktail glass. glass. Garnish with mint leaves.

c04_3p.p.indd 74 8/29/08 2:37:33 PM HOMESTEAD COCKTAIL 75

GREEN DRAGON HAWAIIAN COCKTAIL 1 oz. Lemon Juice 2 oz. Gin ½ oz. Kümmel 1 tbsp. Pineapple Juice ½ oz. Crème de Menthe ½ oz. Triple Sec (Green) Shake with ice and strain 1½ oz. Gin into chilled cocktail glass. 4 dashes Orange Bitters

Shake with ice and strain HAYS FIZZ GIN into chilled cocktail glass. 2 oz. Gin ¾ oz. Lemon Juice GREYHOUND ¾ oz. Simple Syrup 1½ oz. Gin 1 splash Pastis 5 oz. Grapefruit Juice Club Soda Pour into highball glass over Shake with ice and strain ice cubes. Stir well. into Collins glass rinsed with pastis. Top with club soda GYPSY COCKTAIL and garnish with a cherry/ 1½ oz. Sweet Vermouth orange ﬂ ag. 1½ oz. Gin Stir with ice and strain into HOFFMAN HOUSE chilled cocktail glass. Gar- COCKTAIL nish with a maraschino ¾ oz. Dry Vermouth cherry. 1½ oz. Gin Stir with ice and strain into HARLEM COCKTAIL chilled cocktail glass. Gar- ¾ oz. Pineapple Juice nish with an olive. 1½ oz. Gin ½ tsp. Maraschino Liqueur HOKKAIDO COCKTAIL Shake with ice and strain 1½ oz. Gin into chilled cocktail glass. 1 oz. Sake Garnish with two pineapple ½ oz. Triple Sec chunks. Shake with ice and strain into chilled cocktail glass. HASTY COCKTAIL ¾ oz. Dry Vermouth HOMESTEAD COCKTAIL 1½ oz. Gin 1½ oz. Gin ¼ tsp. Anisette ¾ oz. Sweet Vermouth 1 tsp. Grenadine Stir with ice and strain into Stir with ice and strain into chilled cocktail glass. Gar- chilled cocktail glass. nish with a slice of orange.

c04_3p.p.indd 75 8/29/08 2:37:33 PM 76 HONEYCOMB

HONEYCOMB HOSKINS 2 oz. Gin 2 oz. Gin ¾ oz. Honey Syrup ¾ oz. Torani Amer ¾ oz. Lemon Juice ¾ oz. Maraschino Liqueur 1 splash Pastis (or Pernod or ¼ oz. Triple Sec other Absinthe substitute) 1 dash Orange Bitters Combine gin, honey syrup, Stir with ice and strain and lemon juice over ice into chilled cocktail glass. and shake thoroughly. Strain Flame an orange peel over into chilled, pastis- rinsed the drink and garnish with cocktail glass. Garnish with the peel. star anise. H. P. W. COCKTAIL HONOLULU COCKTAIL 1½ tsps. Dry Vermouth NO. 1 1½ tsps. Sweet Vermouth 1 dash Bitters 1½ oz. Gin ¼ tsp. Orange Juice Stir with ice and strain ¼ tsp. Pineapple Juice into chilled cocktail glass. ¼ tsp. Lemon Juice Garnish with a twist of ½ tsp. Superfi ne Sugar orange peel. (or Simple Syrup) 1½ oz. Gin HUDSON BAY Shake with ice and strain 1 oz. Gin into chilled cocktail glass. ½ oz. Cherry-fl avored Brandy HONOLULU COCKTAIL 1½ tsps. 151-proof Rum NO. 2 1 tbsp. Orange Juice 1½ tsps. Lime Juice ¾ oz. Gin ¾ oz. Maraschino Liqueur Shake with ice and strain ¾ oz. Bénédictine into chilled cocktail glass. Stir with ice and strain into HULA-HULA COCKTAIL chilled cocktail glass. ¾ oz. Orange Juice 1½ oz. Gin ¼ tsp. Superfi ne Sugar (or Simple Syrup) Shake with ice and strain into chilled cocktail glass.

c04_3p.p.indd 76 8/29/08 2:37:34 PM JEWEL COCKTAIL 77

HUMMINGBIRD DOWN JABBERWOCKY FIZZ 2 oz. Gin 1½ oz. Gin ¾ oz. Lemon Juice 1 oz. Drambuie ¾ oz. Honey Syrup ½ oz. Lemon Juice ¼ oz. Green Chartreuse ½ oz. Lime Juice Shake with ice and strain Club Soda into chilled cocktail glass. Shake with ice and strain

Garnish with a mint leaf. into ice-ﬁ lled Collins glass. GIN Top with club soda. No IDEAL COCKTAIL garnish. 1 oz. Dry Vermouth 1 oz. Gin JAMAICA GLOW ¼ tsp. Maraschino Liqueur 1 oz. Gin ¼ tsp. Grapefruit or Lemon 1 tbsp. Claret Juice 1 tbsp. Orange Juice Shake with ice and strain 1 tsp. Jamaican Rum into chilled cocktail glass. Shake with ice and strain Garnish with a maraschino into chilled cocktail glass. cherry. JASMINE IMPERIAL COCKTAIL 1½ oz. Gin 1½ oz. Dry Vermouth 1 oz. Triple Sec 1½ oz. Gin ¾ oz. Campari ½ tsp. Maraschino Liqueur ½ oz. Lemon Juice 1 dash Bitters Shake with ice and strain Stir with ice and strain into into chilled cocktail glass. chilled cocktail glass. Gar- nish with a maraschino JEWEL COCKTAIL cherry. ¾ oz. Chartreuse (Green) INCOME TAX COCKTAIL ¾ oz. Sweet Vermouth ¾ oz. Gin 1½ tsps. Dry Vermouth 1 dash Orange Bitters 1½ tsps. Sweet Vermouth 1 oz. Gin Stir with ice and strain into chilled cocktail glass. Gar- 1 dash Bitters nish with a maraschino 1 oz. Orange Juice cherry. Shake with ice and strain into chilled cocktail glass.

c04_3p.p.indd 77 8/29/08 2:37:34 PM 78 JEYPLAK COCKTAIL

JEYPLAK COCKTAIL JOURNALIST COCKTAIL 1½ oz. Gin 1½ tsps. Dry Vermouth ¾ oz. Sweet Vermouth 1½ tsps. Sweet Vermouth ¼ tsp. Anisette 1½ oz. Gin Shake with ice and strain ½ tsp. Lemon Juice into chilled cocktail glass. ½ tsp. Triple Sec Garnish with a maraschino 1 dash Bitters cherry. Shake with ice and strain into chilled cocktail glass. JOCKEY CLUB COCKTAIL 1 dash Bitters JUDGE JR. COCKTAIL ¼ tsp. Crème de Cacao ¾ oz. Gin (White) ¾ oz. Light Rum ½ oz. Lemon Juice ½ oz. Lemon Juice 1½ oz. Gin ½ tsp. Superfi ne Sugar Shake with ice and strain (or Simple Syrup) into chilled cocktail glass. ¼ tsp. Grenadine Shake with ice and strain THE JOLLITY BUILDING into chilled cocktail glass. 1½ oz. Gin ½ oz. Amaro JUDGETTE COCKTAIL ¼ oz. Maraschino Liqueur ¾ oz. Peach-fl avored Brandy 1 dash Orange Bitters ¾ oz. Gin Stir with ice and strain into ¾ oz. Dry Vermouth chilled cocktail glass. Gar- ¼ oz. Lime Juice nish with an orange twist. Shake with ice and strain into chilled cocktail glass. JOULOUVILLE Garnish with a maraschino 1 oz. Gin cherry. ½ oz. Apple Brandy 1½ tsps. Sweet Vermouth JUNIPER BREEZE NO. 1 ½ oz. Lemon Juice 1½ oz. Gin 2 dashes Grenadine 1 oz. Grapefruit Juice Shake with ice and strain ½ oz. Cranberry Juice into chilled cocktail glass. ½ oz. Elderfl ower Liqueur 1 dash Lime Juice Build and roll over ice in cocktail glass with an orange twist.

c04_3p.p.indd 78 8/29/08 2:37:34 PM LA TAZZA D’EVA 79

JUNIPER BREEZE NO. 2 KUP’S INDISPENSABLE 2 oz. Gin COCKTAIL 2 oz. Cranberry Juice ½ oz. Light Vermouth 1 oz. Grapefruit Juice ½ oz. Dry Vermouth Build in ice-ﬁ lled highball 1½ oz. Gin glass. Garnish with half a 1 dash Bitters grapefruit wheel. Stir with ice and strain into

chilled cocktail glass. GIN JUPITER 2 oz. Gin LA BICYCLETTE 1 oz. Dry Vermouth 2 oz. Gin 1 tsp. Orange Juice ¾ oz. Sweet Vermouth 1 tsp. Parfait Amour ½ oz. Elderﬂ ower Liqueur Shake with ice and strain 2 dashes Peach Bitters into chilled cocktail glass. Stir with ice and strain into chilled cocktail glass. No KISS IN THE DARK garnish. ¾ oz. Gin ¾ oz. Cherry-ﬂ avored Brandy LA LOUCHE ¾ oz. Dry Vermouth 1½ oz. Gin Stir with ice and strain into ½ oz. Lillet Rouge chilled cocktail glass. ¼ oz. Yellow Chartreuse ¼ oz. Lime Juice KNICKERBOCKER Shake with ice and strain COCKTAIL into chilled cocktail glass. ¼ tsp. Sweet Vermouth Garnish with a lime twist. ¾ oz. Dry Vermouth 1½ oz. Gin LA TAZZA D’EVA Stir with ice and strain into 6 Fresh Mint Leaves chilled cocktail glass. Garnish 1 oz. Amaro with a twist of lemon peel. 1 oz. Gin 1 oz. Apple Juice KNOCKOUT COCKTAIL 1 oz. Tonic ½ oz. Anisette Muddle mint leaves in ¾ oz. Gin highball glass. Add ice and ¾ oz. Dry Vermouth the rest of ingredients. Stir 1 tsp. Crème de Menthe and garnish with a slice of (White) apple and a sprig of fresh Stir with ice and strain into rosemary. chilled cocktail glass. Garnish with a maraschino cherry.

c04_3p.p.indd 79 8/29/08 2:37:35 PM 80 LADY FINGER

LADY FINGER LEAVE- IT- TO-ME 1 oz. Gin COCKTAIL NO. 1 ½ oz. Kirschwasser ½ oz. Apricot-fl avored Brandy 1 oz. Cherry-fl avored Brandy ½ oz. Dry Vermouth Shake with ice and strain 1 oz. Gin into chilled cocktail glass. ¼ tsp. Lemon Juice LAST WORD ¼ tsp. Grenadine ½ oz. Gin Shake with ice and strain ½ oz. Maraschino Liqueur into chilled cocktail glass. ½ oz. Chartreuse LEAVE- IT- TO-ME ½ oz. Lime Juice COCKTAIL NO. 2 Shake with ice and strain 1 tsp. Raspberry Syrup into chilled cocktail glass. 1 tsp. Lemon Juice LEAPFROG HIGHBALL ¼ tsp. Maraschino Liqueur 1½ oz. Gin 1 oz. Lemon Juice 2 oz. Gin Stir with ice and strain into chilled cocktail glass. Ginger Ale Pour lemon juice and gin THE LEMONY SNICKET into ice-fi lled highball glass COCKTAIL and fi ll with ginger ale. Stir. 2½ oz. Gin LEAPYEAR ½ oz. Limoncello ½ oz. Yellow Chartreuse 2 oz. Gin ½ oz. Lemon Juice ½ oz. Sweet Vermouth ½ oz. Grand Marnier Shake with ice and strain into chilled cocktail glass. 1 dash Lemon Juice Garnish with a cherry. Shake with ice and strain into chilled cocktail glass. LEO DI JANEIRO 2 oz. Gin 2 oz. Pineapple Juice 4 dashes of Angostura Bitters Shake with ice and strain into ice-fi lled Collins glass. Garnish with a pineapple wedge.

c04_3p.p.indd 80 8/29/08 2:37:35 PM MAIDEN’S BLUSH COCKTAIL 81

THE LIBATION GODDESS THE LONDONER 2 oz. Gin 2 oz. Gin ¾ oz. Crème de Cacao ½ oz. Grand Marnier (White) ½ oz. Sweet Vermouth ½ oz. Cranberry Juice 1 dash Orange Bitters Stir and strain into chilled Shake and strain into cock- cocktail glass. Garnish with a tail glass. Garnish with a lime wedge. ﬂ amed orange twist. GIN

LIGHT AND DAY LONE TREE COCKTAIL 2 oz. Gin ¾ oz. Sweet Vermouth ½ oz. Yellow Chartreuse 1½ oz. Gin ¼ oz. Maraschino Liqueur Stir with ice and strain into ¼ oz. Orange Juice chilled cocktail glass. 3 dashes Peychaud’s Bitters Stir with ice and strain into LONE TREE COOLER chilled cocktail glass. ½ tsp. Superfi ne Sugar (or Simple Syrup) LONDON BUCK 2 oz. Club Soda 2 oz. Gin 2 oz. Gin 1 oz. Lemon Juice 1 tbsp. Dry Vermouth Ginger Ale Club Soda or Ginger Ale Pour gin and lemon juice Stir sugar/syrup and club into ice-fi lled highball glass. soda in Collins glass. Fill Fill with ginger ale and stir. glass with ice, and add gin and vermouth. Fill with club LONDON COCKTAIL soda or ginger ale and stir 2 oz. Gin again. Garnish with a spiral 2 dashes Orange Bitters of orange or lemon peel (or both) and dangle end over ½ tsp. Superfi ne Sugar (or Simple Syrup) rim of glass. ½ tsp. Maraschino Liqueur MAIDEN’S BLUSH Stir with ice and strain into COCKTAIL chilled cocktail glass. Add a ¼ tsp. Lemon Juice twist of lemon peel. 1 tsp. Triple Sec 1 tsp. Grenadine 1½ oz. Gin Shake with ice and strain into chilled cocktail glass.

c04_3p.p.indd 81 8/29/08 2:37:36 PM 82 MAIDEN’S PLEA

MAIDEN’S PLEA MARTINI (TRADITIONAL 1½ oz. Gin 2-TO-1) ½ oz. Triple Sec 1½ oz. Gin 1 oz. Lemon Juice ¾ oz. Dry Vermouth Shake with ice and strain Stir with ice and strain into into chilled cocktail glass. chilled cocktail glass. Gar- nish with a twist of lemon MAJOR BAILEY peel or olive. 1½ tsps. Lime Juice MARTINI (DRY) (5-TO-1) 1½ tsps. Lemon Juice ½ tsp. Superfi ne Sugar 1²⁄³ oz. Gin (or Simple Syrup) ¹⁄³ oz. Dry Vermouth 12 Mint Leaves Follow directions for 2 oz. Gin Martini (Traditional 2-to-1) Muddle fi rst four ingredi- preparation. ents, pour into ice-fi lled Col- lins glass, and add gin. Stir MARTINI (EXTRA DRY) until glass is frosted. Garnish (8-TO-1) with sprig of mint, and serve 2 oz. Gin with straws. ¼ oz. Dry Vermouth Follow directions for MAMIE’S SISTER Martini (Traditional 2-to-1) 1 oz. Lime Juice preparation. 2 oz. Gin Ginger Ale MARTINI (MEDIUM) Pour the lime juice and a 1½ oz. Gin lime twist into Collins glass, ½ oz. Dry Vermouth and add gin. Fill glass with ½ oz. Sweet Vermouth ginger ale and ice. Stir. Follow directions for Martini (Traditional 2-to-1) MARTINEZ COCKTAIL preparation. 1 dash Orange Bitters 1 oz. Dry Vermouth MARTINI (SWEET) ¼ tsp. Triple Sec 1 oz. Gin 1 oz. Gin 1 oz. Sweet Vermouth Stir with ice and strain Follow directions for into chilled cocktail glass. Martini (Traditional 2-to-1) Garnish with a maraschino preparation. cherry.

c04_3p.p.indd 82 8/29/08 2:37:36 PM MERRY WIDOW COCKTAIL NO. 1 83

MAURICE COCKTAIL MELON STAND 1 oz. Orange Juice 2 oz. Gin ½ oz. Sweet Vermouth ½ oz. Aperol ½ oz. Dry Vermouth ½ oz. Simple Syrup 1 oz. Gin ¾ oz. Lemon Juice 1 dash Bitters 4 chunks Watermelon Shake with ice and strain Muddle watermelon in mix-

into chilled cocktail glass. ing glass. Add rest of the GIN ingredients. Shake with ice MAXIM and strain into Collins glass 1½ oz. Gin ﬁ lled with crushed ice. Gar- 1 oz. Dry Vermouth nish with a watermelon ball. 1 dash Crème de Cacao (White) MERCY, MERCY Shake with ice and strain 2 oz. Gin into chilled cocktail glass. ½ oz. Aperol Garnish with a maraschino ½ oz. Lillet Blanc cherry. 1 dash Angostura Bitters Stir with ice and strain into MAXWELL’S RETURN chilled cocktail glass. Gar- 15 Rosemary Leaves nish with an orange twist. 2 oz. Gin 1 oz. Pineapple Juice MERRY WIDOW ½ oz. Simple Syrup COCKTAIL NO. 1 ½ oz. Lime Juice 1¼ oz. Gin ¼ oz. Green Chartreuse 1¼ oz. Dry Vermouth Muddle rosemary in mixing ½ tsp. Bénédictine glass. Add rest of the ingre- ½ tsp. Anisette dients. Shake with ice and 1 dash Orange Bitters double-strain into ice-ﬁ lled Stir with ice and strain old- fashioned glass. Garnish into chilled cocktail glass. with a rosemary sprig. Garnish with a twist of lemon peel. MELON COCKTAIL 2 oz. Gin ¼ tsp. Lemon Juice ¼ tsp. Maraschino Liqueur Shake with ice and strain into chilled cocktail glass. Garnish with a maraschino cherry.

c04_3p.p.indd 83 8/29/08 2:37:37 PM 84 MR. MANHATTAN COCKTAIL

MR. MANHATTAN MONKEY GLAND COCKTAIL 2 oz. Gin 1 cube Sugar 1 oz. Orange Juice 4 sprigs Mint ¼ oz. Grenadine ¼ tsp. Lemon Juice 1 dash Pernod (or Absinthe 1 tsp. Orange Juice substitute) 1½ oz. Gin Shake with ice and strain Muddle ingredients. Shake into chilled cocktail glass. with ice and strain into Garnish with an orange twist. chilled cocktail glass. MONTE CARLO MONARCH IMPERIAL HIGHBALL 4 Mint Leaves 2 oz. Gin 1 Grapefruit Twist ½ oz. Crème de Menthe (White) 2 oz. Gin ½ oz. Lemon Juice 1 oz. Lemon Juice Champagne, chilled ¾ oz. Elderfl ower Syrup Shake fi rst three ingredients 2 tsps. Castor Sugar with ice and strain into ice- Tear mint leaves in a mixing fi lled highball glass. Fill glass glass, add grapefruit twist. with Champagne and stir. Shake rest of ingredients with ice and double-strain MONTMARTRE into cocktail glass. COCKTAIL 1¼ oz. Dry Gin THE MONEYPENNY ½ oz. Sweet Vermouth ½ oz. Lillet Blanc ½ oz. Triple Sec 1 oz. Gin Stir with ice and strain into ½ oz. Lemon Juice chilled cocktail glass. Gar- 1 oz. Grapefruit Juice nish with a maraschino 1 dash Grapefruit Bitters cherry. Shake with ice and strain into cocktail glass with a MONTREAL CLUB demerara sugar rim. Garnish BOUNCER with a grapefruit twist. 1½ oz. Gin ½ oz. Anisette Pour into ice-fi lled old- fashioned glass and stir.

c04_3p.p.indd 84 8/29/08 2:37:37 PM NOVARA 85

MOONDREAM NIGHTMARE 1½ oz. Gin 1½ oz. Gin 1 oz. Manzanilla Sherry ½ oz. Madeira ¼ oz. Crème de Peche ½ oz. Cherry-ﬂ avored Brandy Stir with ice and strain into 1 tsp. Orange Juice chilled cocktail glass. Shake with ice and strain into chilled cocktail glass.

MORRO GIN 1 oz. Gin NINETEENTH HOLE ½ oz. Dark Rum 1½ oz. Gin 1 tbsp. Pineapple Juice 1 oz. Dry Vermouth 1 tbsp. Lime Juice 1 tsp. Sweet Vermouth ½ tsp. Superfi ne Sugar 1 dash Bitters (or Simple Syrup) Stir with ice and strain into Shake with ice and strain chilled cocktail glass. Gar- into sugar- rimmed, ice-fi lled nish with an olive. old- fashioned glass. NON CI CREDO NEGRONI 2 oz. Gin ¾ oz. Gin ¾ oz. Aperol ¾ oz. Campari ¼ oz. Simple Syrup ¾ oz. Sweet or Dry ¾ oz. Lemon Juice Vermouth 3 dashes Peach Bitters 1 splash Club Soda (optional) 1 Egg White Stir fi rst three ingredi- Shake without ice. Shake ents with ice and strain into with ice and strain into chilled cocktail glass, or chilled cocktail glass. into ice-fi lled old- fashioned glass. Add club soda, if NOVARA desired. Garnish with a twist of lemon peel. 1½ oz. Gin ½ oz. Campari NEW AMSTERDAM ½ oz. Passion Fruit Nectar 2 oz. Old Genever ½ oz. Lemon Juice 1 oz. Kirschwasser Shake with ice and strain 1 barspoon Simple Syrup into chilled cocktail glass. 2 dashes Peychaud’s bitters Stir with ice and strain into chilled cocktail glass. Gar- nish with a lemon twist.

c04_3p.p.indd 85 8/29/08 2:37:37 PM 86 OBITUARY COCKTAIL

OBITUARY COCKTAIL OPERA 2 oz. Gin 2 oz. Gin ¼ oz. Dry Vermouth ½ oz. Dubonnet ¼ oz. Pastis (or Pernod or ¼ oz. Maraschino Liqueur other Absinthe substitute) 1 dash Orange Bitters Stir with ice and strain into Stir with ice and strain into chilled cocktail glass. chilled cocktail glass. Gar- nish with a lemon twist. THE OLD GOAT 1½ oz. Old Genever ORANGE BLOSSOM ¾ oz. Crème de Cassis 1 oz. Gin 3 oz. Ginger Ale 1 oz. Orange Juice Combine all ingredients ¼ tsp. Superﬁ ne Sugar in ice-ﬁ lled Collins glass. (or Simple Syrup) Squeeze a lime wedge into Shake with ice and strain the drink and drop it in. into chilled cocktail glass.

OPAL COCKTAIL ORANGE BUCK 1 oz. Gin 1½ oz. Gin ½ oz. Triple Sec 1 oz. Orange Juice 1 tbsp. Orange Juice 1 tbsp. Lime Juice ¼ tbsp. Superfi ne Sugar Ginger Ale (or Simple Syrup) Shake fi rst three ingredients Shake with ice and strain with ice and strain into ice- into chilled cocktail glass. fi lled highball glass. Fill with ginger ale and stir.

Pour in View Make drinks in front of the guest whenever possible. This was a tradition that started in the 19th century when a patron wanted to be sure he was getting the genuine product, but the whole cocktail experience is incomplete if the visual and the interaction with the bartender are missing. —DALE DEGROFF (a.k.a. King Cocktail), author of The Craft of the Cocktail

c04_3p.p.indd 86 8/29/08 2:37:38 PM PAPAYA SLING 87

ORANGE OASIS PAISLEY MARTINI 1½ oz. Gin 2 oz. Gin ½ oz. Cherry-fl avored Brandy ½ oz. Dry Vermouth 4 oz. Orange Juice 1 tsp. Scotch Ginger Ale Stir in ice-fi lled old- Shake fi rst three ingredients fashioned glass. Garnish with with ice and strain into ice- a twist of lemon peel.

fi lled highball glass. Fill with GIN ginger ale and stir. PALL MALL 1½ oz. Gin ORIENT EXPRESS ½ oz. Sweet Vermouth 2 oz. Gin ½ oz. Dry Vermouth 1 oz. Sake ½ oz. Crème de Menthe ½ oz. Lemongrass Syrup* (White) Chill and stir and serve Stir in ice-fi lled old- in chilled cocktail glass. fashioned glass. Garnish with a thin green apple slice. PALM BEACH COCKTAIL 1½ oz. Gin * Lemongrass Syrup: Peel fi ve stalks of lemongrass and cut into small 1½ tsps. Sweet Vermouth segments. Add to ½ liter of water 1½ tsps. Grapefruit Juice and bring to boil. Transfer to sterile container and refrigerate. Shake with ice and strain into chilled cocktail glass. THE OUTSIDER 2 oz. Gin PAPAYA SLING 1 oz. Lemon Juice 1½ oz. Gin ¾ oz. Superfi ne Sugar 1 dash Bitters (or Simple Syrup) 1 oz. Lime Juice 1 oz. Fresh Apple Cider 1 tbsp. Papaya Syrup 1 splash Ginger Ale Club Soda Shake fi rst four ingredients Shake fi rst four ingredients with ice and strain into ice- with ice and strain into fi lled Collins glass. Top with ice-fi lled Collins glass. Fill splash of ginger ale. Garnish with club soda and stir. Gar- with a slice of red apple. nish with skewered pineapple chunks.

c04_3p.p.indd 87 8/29/08 2:37:38 PM 88 PARISIAN

PARISIAN PEGU CLUB 1 oz. Gin 2 oz. Gin 1 oz. Dry Vermouth ½ oz. Lemon Juice ¼ oz. Crème de Cassis ½ oz. Triple Sec Shake with ice and strain 4 dashes Angostura Bitters into chilled cocktail glass. Shake with ice and strain into chilled cocktail glass. PARK AVENUE 1½ oz. Gin PERFECT COCKTAIL ¼ oz. Sweet Vermouth 1½ tsps. Dry Vermouth 1 tbsp. Pineapple Juice 1½ tsps. Sweet Vermouth Stir with ice and strain into 1½ oz. Gin chilled cocktail glass. 1 dash Bitters Stir with ice and strain into PEARL WHITE chilled cocktail glass. 6 Mint Leaves 2 oz. Gin PERFECT 10 ½ oz. Lillet Blanc 1 oz. Gin ½ oz. Lemon Juice ½ oz. Triple Sec ¼ oz. Simple Syrup ½ oz. Campari Muddle the mint in mixing ¼ oz. Lemon Juice glass. Add the other ingre- ¼ oz. Superﬁ ne Sugar dients. Shake with ice and (or Simple Syrup) double-strain into chilled Shake with ice and strain cocktail glass. No garnish. into chilled cocktail glass. Run a lemon twist along PEGU lip of glass, and then drop 2 oz. Gin lemon twist in cocktail. 1 oz. Orange Curaçao PETER PAN COCKTAIL 1 tsp. Lime Juice 1 dash Angostura Bitters 2 dashes Bitters 1 dash Orange Bitters ¾ oz. Orange Juice ¾ oz. Dry Vermouth Stir with ice and strain into ¾ oz. Gin chilled cocktail glass. Shake with ice and strain into chilled cocktail glass.

c04_3p.p.indd 88 8/29/08 2:37:38 PM PRINCE’S SMILE 89

PICCADILLY COCKTAIL POLLYANNA ¾ oz. Dry Vermouth 3 slices Orange 1½ oz. Gin 3 slices Pineapple ¼ tsp. Anisette 2 oz. Gin ¼ tsp. Grenadine ½ oz. Sweet Vermouth Stir with ice and strain into ½ tsp. Grenadine chilled cocktail glass. Muddle ingredients. Shake

with ice and strain into GIN PINK GIN chilled cocktail glass. 1½ oz. Gin 3–4 dashes Angostura POLO COCKTAIL Bitters 1 tbsp. Lemon Juice Stir with ice and strain into 1 tbsp. Orange Juice chilled cocktail glass. 1 oz. Gin Shake with ice and strain PINK LADY into chilled cocktail glass. 1½ oz. Gin ½ oz. Applejack POMPANO ¾ oz. Lemon Juice 1 oz. Gin ¼ oz. Grenadine ½ oz. Dry Vermouth 1 Egg White 1 oz. Grapefruit Juice Shake with ice and strain Shake with ice and strain into chilled red-wine glass. into chilled cocktail glass.

PLAZA COCKTAIL POPPY COCKTAIL ¾ oz. Sweet Vermouth ¾ oz. Crème de Cacao ¾ oz. Dry Vermouth (White) ¾ oz. Gin 1½ oz. Gin Shake with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled cocktail glass. Garnish with a wedge of pineapple. PRINCE’S SMILE ½ oz. Apricot-ﬂ avored POET’S DREAM Brandy ¾ oz. Gin ½ oz. Apple Brandy ¾ oz. Dry Vermouth 1 oz. Gin ¾ oz. Bénédictine ¼ tsp. Lemon Juice Stir with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled cocktail glass. Garnish with a twist of lemon peel.

c04_3p.p.indd 89 8/29/08 2:37:39 PM 90 PRINCETON COCKTAIL

PRINCETON COCKTAIL RED BARON 1 oz. Gin 1½ oz. Gin 1 oz. Dry Vermouth ½ oz. Sweet Vermouth ½ oz. Lime Juice ½ oz. Amaro Stir with ice and strain into ¼ oz. Maraschino Liqueur chilled cocktail glass. Stir with ice and strain into chilled cocktail glass. Gar- PROHIBITION nish with a lemon twist. 1½ oz. Gin 1½ oz. Lillet Blanc RED CLOUD ¼ oz. Orange Juice 1½ oz. Gin ¼ oz. Apricot Brandy ½ oz. Apricot-fl avored Brandy Shake and strain into cock- 1 tbsp. Lemon Juice tail glass. Garnish with a 1 tsp. Grenadine lemon twist. Shake with ice and strain QUEEN ELIZABETH into chilled cocktail glass. 1½ oz. Gin RED SNAPPER ½ oz. Dry Vermouth 1½ tsps. Bénédictine 2 oz. Gin 4 oz. Tomato Juice Stir with ice and strain into ½ oz. Lemon Juice chilled cocktail glass. 1 pinch Salt RAMOS GIN FIZZ 1 pinch Pepper 1½ oz. Gin 2–3 dashes Worcestershire Sauce ½ oz. Lemon Juice 2–3 drops Tabasco Sauce ½ oz. Lime Juice Celery stalk 2 tbsp. Cream Stir with ice in a chilled high- 1 Egg White ball or delmonico glass. Gar- 1 tbsp. Superfi ne Sugar (or Simple Syrup) nish with a celery stalk and a lemon wedge. 3–4 dashes Orange Flower Water ¼ oz. Club Soda Shake fi rst seven ingredients with ice for at least one minute (or blend on low in a blender) until foamy. Strain into chilled red-wine glass, top with club soda, and stir.

c04_3p.p.indd 90 8/29/08 2:37:39 PM ROSE COCKTAIL (ENGLISH) 91

REMSEN COOLER ROBERT E. LEE COOLER ½ tsp. Superfi ne Sugar ½ oz. Lime Juice (or Simple Syrup) ½ tsp. Superfi ne Sugar 2 oz. Club Soda (or Simple Syrup) 2 oz. Gin 2 oz. Club Soda Club Soda or Ginger Ale ¼ tsp. Anisette Combine sugar/syrup and 2 oz. Gin Ginger Ale club soda in Collins glass. GIN Stir. Add ice and gin. Fill with Stir fi rst three ingredients in club soda or ginger ale and Collins glass. Add ice, anis- stir again. Garnish with a spi- ette, and gin. Fill with ginger ral of orange or lemon peel ale and stir again. Add a spi- (or both) and dangle end ral of orange or lemon peel over rim of glass. (or both) and dangle end over rim of glass. RENAISSANCE COCKTAIL ROLLS- ROYCE 1½ oz. Gin ½ oz. Dry Vermouth ½ oz. Dry Sherry ½ oz. Sweet Vermouth 1 tbsp. Light Cream 1½ oz. Gin Shake with ice and strain ¼ tsp. Bénédictine into chilled cocktail glass. Stir with ice and strain into Garnish with fresh- grated chilled cocktail glass. nutmeg on top. ROSE COCKTAIL RESOLUTE COCKTAIL (ENGLISH) ½ oz. Lemon Juice ½ oz. Apricot-fl avored ½ oz. Apricot-fl avored Brandy Brandy ½ oz. Dry Vermouth 1 oz. Gin 1 oz. Gin Shake with ice and strain ½ tsp. Lemon Juice into chilled cocktail glass. 1 tsp. Grenadine Shake with ice and strain into chilled, sugar- rimmed cocktail glass.

c04_3p.p.indd 91 8/29/08 2:37:40 PM 92 ROSE COCKTAIL (FRENCH)

ROSE COCKTAIL SALTY DOG (FRENCH) 1½ oz. Gin ½ oz. Cherry-ﬂ avored Brandy 5 oz. Grapefruit Juice ½ oz. Dry Vermouth ¼ tsp. Salt 1½ oz. Gin Pour into ice-ﬁ lled highball Stir with ice and strain into glass. Stir well. (Vodka may chilled cocktail glass. be substituted for the gin.)

ROSELYN COCKTAIL SAND-MARTIN ¾ oz. Dry Vermouth COCKTAIL 1½ oz. Gin 1 tsp. Chartreuse (Green) ½ tsp. Grenadine 1½ oz. Sweet Vermouth Stir with ice and strain 1½ oz. Gin into chilled cocktail glass. Stir with ice and strain into Garnish with a twist of chilled cocktail glass. lemon peel. SAN SEBASTIAN RUM RUNNER 1 oz. Gin 1½ oz. Gin 1½ tsps. Light Rum 1 oz. Lime Juice 1 tbsp. Grapefruit Juice 1 oz. Pineapple Juice 1½ tsps. Triple Sec 1 tsp. Superﬁ ne Sugar 1 tbsp. Lemon Juice (or Simple Syrup) Shake with ice and strain 1 dash Bitters into chilled cocktail glass. Shake with ice and strain into ice-ﬁ lled, salt- rimmed SATAN’S WHISKERS old- fashioned glass. ¾ oz. Gin ¾ oz. Dry Vermouth RUSTY MONK ¾ oz. Sweet Vermouth 2 oz. Gin ½ oz. Orange Juice 1 oz. Dubonnet ½ oz. Grand Marnier ½ oz. Yellow Chartreuse 1 dash Orange Bitters 2 dashes Orange Bitters Shake with ice and strain Stir and strain into chilled into chilled cocktail glass. cocktail glass. Garnish with an orange twist.

c04_3p.p.indd 92 8/29/08 2:37:40 PM SILVER KING FIZZ 93

SENSATION COCKTAIL SILVER BULLET ½ oz. Lemon Juice 1 oz. Gin 1½ oz. Gin 1 oz. Kümmel 1 tsp. Maraschino Liqueur 1 tbsp. Lemon Juice Shake with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled cocktail glass. Garnish with two sprigs of

fresh mint. SILVER COCKTAIL GIN 1 oz. Dry Vermouth SEVENTH HEAVEN 1 oz. Gin COCKTAIL 2 dashes Orange Bitters 2 tsps. Grapefruit Juice ¼ tsp. Superﬁ ne Sugar 1 tbsp. Maraschino Liqueur (or Simple Syrup) 1½ oz. Gin ½ tsp. Maraschino Liqueur Shake with ice and strain Stir with ice and strain into chilled cocktail glass. into chilled cocktail glass. Garnish with a sprig of Garnish with a twist of fresh mint. lemon peel.

SHADY GROVE SILVER KING FIZZ 1½ oz. Gin 2 oz. Gin 1 oz. Lemon Juice 1 oz. Fresh Lemon Juice 1 tsp. Superfi ne Sugar 1 tsp. Simple Syrup (or Simple Syrup) 1 Egg White Ginger Beer 4 dashes Orange Bitters Shake gin, lemon juice, and Club Soda sugar/syrup with ice and Shake fi rst fi ve ingredients strain into ice-fi lled highball vigorously. Strain into ice- glass. Fill with ginger beer. fi lled highball glass. Top with club soda. Garnish with SHISO NO NATSU orange slice fl at on rim 4 Shiso Leaves of glass. 1½ oz. Sake 1 oz. Gin ½ oz. Dry Vermouth Muddle the shiso leaves. Add the other ingredients. Stir with ice and double- strain into chilled cocktail glass. Garnish with a shiso leaf.

c04_3p.p.indd 93 8/29/08 2:37:40 PM 94 SILVER STAR DAISY

SILVER STAR DAISY SNOWBALL 1 oz. Gin 1½ oz. Gin ½ oz. Apple Brandy ½ oz. Anisette 1 oz. Fresh Lemon Juice 1 tbsp. Light Cream ½ oz. Orange Curaçao Shake with ice and strain ½ oz. Simple Syrup into chilled cocktail glass. 1 Egg White 1 dash Orange Bitters SNYDER Shake all but bitters without 1½ oz. Gin ice. Then shake with ice and ½ oz. Dry Vermouth strain into chilled cocktail ½ oz. Triple Sec glass. Add bitters on top. Shake with ice and strain into chilled cocktail glass. SILVER STREAK Garnish with a twist of 1½ oz. Gin lemon peel. 1 oz. Kümmel Shake with ice and strain SOCIETY COCKTAIL into chilled cocktail glass. 1½ oz. Gin ¾ oz. Dry Vermouth SMILE COCKTAIL ¼ tsp. Grenadine 1 oz. Grenadine Stir with ice and strain into 1 oz. Gin chilled cocktail glass. ½ tsp. Lemon Juice Shake with ice and strain SO CUE into chilled cocktail glass. 1 oz. Gin 1 oz. Soju SMILER COCKTAIL 1 oz. White Vermouth ½ oz. Sweet Vermouth ½ oz. Lime Juice ½ oz. Dry Vermouth ¾ oz. Simple Syrup 1 oz. Gin Stir with ice and strain into 1 dash Bitters chilled cocktail glass. Gar- ¼ tsp. Orange Juice nish with a cucumber slice. Shake with ice and strain into chilled cocktail glass.

c04_3p.p.indd 94 8/29/08 2:37:41 PM SPRING FEELING COCKTAIL 95

SOLOMON SLING SOUTH- SIDE FIZZ 1½ oz. Gin 1 oz. Lemon Juice ¾ oz. Lemon Juice 1 tsp. Superﬁ ne Sugar ½ oz. Simple Syrup (or Simple Syrup) ½ oz. Kirschwasser 2 oz. Gin ¼ oz. Cherry Heering Club Soda 1 dash Angostura Bitters Shake lemon juice, sugar/

syrup, and gin with ice and GIN Shake with ice and strain strain into ice-fi lled highball into Collins glass fi lled with glass. Fill with club soda and ice. Garnish with 2 straws, stir. Garnish with fresh mint each with a cherry skewered leaves. at the bottom. SPENCER COCKTAIL SOUTHERN BRIDE ¾ oz. Apricot-fl avored 1½ oz. Gin Brandy 1 oz. Grapefruit Juice 1½ oz. Gin 1 dash Maraschino Liqueur 1 dash Bitters Shake with ice and strain ¼ tsp. Orange Juice into chilled cocktail glass. Shake with ice and strain into chilled cocktail glass. SOUTHERN GIN Garnish with a maraschino COCKTAIL cherry and a twist of 2 oz. Gin orange peel. 2 dashes Orange Bitters ½ tsp. Triple Sec SPHINX COCKTAIL Stir with ice and strain 1½ oz. Gin into chilled cocktail glass. 1½ tsps. Sweet Vermouth Garnish with a twist of 1½ tsps. Dry Vermouth lemon peel. Stir with ice and strain into chilled cocktail glass. Gar- SOUTH- SIDE COCKTAIL nish with a slice of lemon. 1 oz. Lemon Juice 1 tsp. Superfi ne Sugar SPRING FEELING (or Simple Syrup) COCKTAIL 1½ oz. Gin 1 tbsp. Lemon Juice Shake with ice and strain ½ oz. Chartreuse (Green) into chilled cocktail glass. 1 oz. Gin Garnish with two sprigs of fresh mint. Shake with ice and strain into chilled cocktail glass.

c04_3p.p.indd 95 8/29/08 2:37:41 PM 96 STANLEY COCKTAIL

STANLEY COCKTAIL SUMMER CABINET ½ oz. Lemon Juice 1½ oz. Gin 1 tsp. Grenadine ½ oz. Apricot Liqueur ¾ oz. Gin 1 oz. Olorosso Sherry ¼ oz. Light Rum 1 oz. Lemon Juice Shake with ice and strain 1 dash Lemon Bitters into chilled cocktail glass. Shake with ice and strain into chilled cocktail glass. STAR DAISY 1 oz. Lemon Juice SUNSHINE COCKTAIL ½ tsp. Superfi ne Sugar ¾ oz. Sweet Vermouth (or Simple Syrup) 1½ oz. Gin 1 tsp. Grenadine 1 dash Bitters 1 oz. Gin Stir with ice and strain 1 oz. Apple Brandy into chilled cocktail glass. Shake with ice and strain Garnish with a twist of into chilled beer mug or orange peel. metal cup. Add an ice cube and garnish with seasonal SWEET BASIL MARTINI fruit. 3 Basil Leaves 1 Lemon Wedge STRAIGHT LAW 1½ oz. Gin COCKTAIL ¾ oz. Lillet Blanc ¾ oz. Gin ½ oz. Simple Syrup 1½ oz. Dry Sherry Muddle the basil and lemon Stir with ice and strain into wedge in mixing glass. Add chilled cocktail glass. the other ingredients. Shake with ice and strain into STRAITS SLING chilled cocktail glass. Gar- 2 oz. Gin nish with a lemon wheel. ½ oz. Cherry Brandy (Dry) ½ oz. Bénédictine T & T 1 oz. Lemon Juice 2 oz. Tanqueray Gin 2 dashes Orange Bitters Tonic Water 2 dashes Angostura Bitters Pour gin into ice-fi lled high- Club Soda ball glass and fi ll with tonic Shake all ingredients except water. Stir. Garnish with a club soda with ice. Strain lime wedge. into ice-fi lled tumbler or Col- lins glass. Fill with club soda and stir.

c04_3p.p.indd 96 8/29/08 2:37:42 PM TILLICUM 97

TAILSPIN THREE CARD MONTY ¾ oz. Gin 1 oz. Gin ¾ oz. Sweet Vermouth 1 oz. Campari ¾ oz. Chartreuse (Green) 1 oz. Tawny Port 1 dash Campari Stir with ice and strain into Stir with ice and strain into chilled cocktail glass. No chilled cocktail glass. Gar- garnish.

nish with a lemon twist and a GIN maraschino cherry. THREE STRIPES COCKTAIL TANGO COCKTAIL 1 oz. Gin 1 tbsp. Orange Juice ½ oz. Dry Vermouth ½ oz. Dry Vermouth 1 tbsp. Orange Juice ½ oz. Sweet Vermouth Shake with ice and strain 1 oz. Gin into chilled cocktail glass. ½ tsp. Triple Sec Shake with ice and strain THUNDERCLAP into chilled cocktail glass. ¾ oz. Gin ¾ oz. Blended Whiskey THE TART GIN COOLER ¾ oz. Brandy 2 oz. Gin Shake with ice and strain 2 oz. Pink Grapefruit Juice into chilled cocktail glass. 2 oz. Tonic Water Peychaud’s Bitters to taste TILLICUM Build, in order given, in ice- 2¼ oz. Gin ﬁ lled Collins glass. ¾ oz. Dry Vermouth 2 dashes Peychaud’s Bitters THIRD-DEGREE Stir with ice and strain COCKTAIL into chilled cocktail glass. 1½ oz. Gin Garnish with a slice of ¾ oz. Dry Vermouth smoked salmon skewered 1 tsp. Anisette ﬂ at on a pick. Stir with ice and strain into chilled cocktail glass.

c04_3p.p.indd 97 8/29/08 2:37:42 PM 98 TOM COLLINS

TOM COLLINS TUXEDO COCKTAIL 1 oz. Lemon Juice 1½ oz. Gin 1 tsp. Superfi ne Sugar 1½ oz. Dry Vermouth (or Simple Syrup) ¼ tsp. Maraschino Liqueur 2 oz. Gin ¼ tsp. Anisette Club Soda 2 dashes Orange Bitters Shake lemon juice, sugar/ Stir with ice and strain into syrup, and gin with ice and chilled cocktail glass. Gar- strain into Collins glass. Add nish with a maraschino several ice cubes, fi ll with cherry. club soda, and stir. Garnish with slices of lemon and TWENTIETH-CENTURY orange, and a maraschino COCKTAIL cherry. Serve with a straw. 1½ oz. Gin TROPICAL SPECIAL ¾ oz. Lillet Blonde ¾ oz. Lemon Juice 1½ oz. Gin ½ oz. Crème de Cacao 1 oz. Orange Juice (White) 1 oz. Lime Juice Shake with ice and strain 2 oz. Grapefruit Juice into chilled cocktail glass. ½ oz. Triple Sec Shake with ice and strain TYPHOON into ice-fi lled highball glass. 1 oz. Gin Garnish with fruit slices and ½ oz. Anisette a maraschino cherry. 1 oz. Lime Juice Champagne, chilled TURF COCKTAIL Shake fi rst three ingredients ¼ tsp. Anisette with ice and strain into ice- 2 dashes Bitters fi lled Collins glass. Top with 1 oz. Dry Vermouth Champagne. 1 oz. Gin Stir with ice and strain into UNION COCKTAIL chilled cocktail glass. Add a ¾ oz. Sloe Gin twist of orange peel. 1½ oz. Gin ½ tsp. Grenadine Shake with ice and strain into chilled cocktail glass.

c04_3p.p.indd 98 8/29/08 2:37:42 PM WALLICK COCKTAIL 99

UNION JACK VIEUX MOT 2 oz. Gin 1½ oz. Gin ½ oz. Pimm’s ¾ oz. Lemon Juice ½ oz. Crème de Violette ½ oz. Elderﬂ ower Liqueur 2 dashes Orange Bitters ½ oz. Simple Syrup Stir with ice and strain into Shake with ice and strain chilled cocktail glass. Gar- into chilled cocktail glass.

nish with an orange twist. GIN VOW OF SILENCE THE VALENTINO 1½ oz. Gin 2 oz. Gin ¾ oz. Grapefruit Juice ½ oz. Campari ½ oz. Lime Juice ½ oz. Sweet Vermouth ½ oz. Yellow Chartreuse Stir over ice and strain ¼ oz. Amaro into chilled cocktail glass. ¼ oz. Simple Syrup Garnish with a twist of Shake with ice and strain orange peel. into chilled cocktail glass.

VESPER WAIKIKI BEACHCOMBER 3 oz. Gin ¾ oz. Gin 1 oz. Vodka ¾ oz. Triple Sec ½ oz. Lillet Blonde 1 tbsp. Fresh Pineapple Juice Stir with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled cocktail glass. Garnish with a twist of orange peel. WALLICK COCKTAIL As mentioned in James Bond, Ca- 1½ oz. Dry Vermouth sino Royale 1½ oz. Gin 1 tsp. Triple Sec VICTOR Stir with ice and strain into 1½ oz. Gin chilled cocktail glass. ½ oz. Brandy ½ oz. Sweet Vermouth Shake with ice and strain into chilled cocktail glass.

c04_3p.p.indd 99 8/29/08 2:37:43 PM 100 WALLIS BLUE COCKTAIL

WALLIS BLUE COCKTAIL WESTERN ROSE 1 oz. Triple Sec ½ oz. Apricot-fl avored 1 oz. Gin Brandy 1 oz. Lime Juice 1 oz. Gin ½ oz. Dry Vermouth Moisten rim of old- fashioned ¼ tsp. Lemon Juice glass with lime juice and dip into superfi ne sugar (or sim- Shake with ice and strain ple syrup). Shake ingredients into chilled cocktail glass. with ice and strain into ice- fi lled glass. WHAT THE HELL 1 oz. Gin WATER LILY 1 oz. Dry Vermouth ¾ oz. Gin 1 oz. Apricot-fl avored ¾ oz. Triple Sec Brandy ¾ oz. Crème de Violette 1 dash Lemon Juice ¾ oz. Lemon Juice Stir into ice-fi lled old- Shake with ice and strain fashioned glass. into chilled cocktail glass. Garnish with an orange twist. WHITE LADY 2 oz. Gin WEBSTER COCKTAIL 1 oz. Triple Sec ½ oz. Lime Juice ½ oz. Lemon Juice 1½ tsps. Apricot-fl avored Shake with ice and strain Brandy into chilled cocktail glass. ½ oz. Dry Vermouth 1 oz. Gin WHITE SPIDER Shake with ice and strain 1 oz. Gin into chilled cocktail glass. 1 oz. Lemon Juice ½ oz. Triple Sec WEMBLY COCKTAIL 1 tsp. Superfi ne Sugar ¾ oz. Dry Vermouth (or Simple Syrup) 1½ oz. Gin Shake with ice and strain ¼ tsp. Apricot-fl avored into chilled cocktail glass. Brandy ½ tsp. Apple Brandy Stir with ice and strain into chilled cocktail glass.

c04_3p.p.indd 100 8/29/08 2:37:43 PM XANTHIA COCKTAIL 101

WHITE WAY COCKTAIL THE WINKLE ¾ oz. Crème de Menthe 3 Sage Leaves (White) 2 oz. Gin 1½ oz. Gin ½ oz. Limoncello Shake with ice and strain 1 oz. Lime Juice into chilled cocktail glass. ½ oz. Simple Syrup 4 Whole Raspberries WHY NOT? Muddle sage in mixing GIN 1 oz. Gin glass. Add rest of ingredi- 1 oz. Apricot-ﬂ avored ents. Shake with ice and Brandy double-strain into chilled ½ oz. Dry Vermouth cocktail glass. Garnish with a 1 dash Lemon Juice lemon twist. Shake with ice and strain into chilled cocktail glass. WOLF’S BITE 1½ oz. Gin WILL ROGERS 1 oz. Grapefruit Juice 1½ oz. Gin ½ oz. Green Chartreuse 1 tbsp. Orange Juice Shake with ice and strain ½ oz. Dry Vermouth into chilled cocktail glass. 1 dash Triple Sec Shake with ice and strain WOODSTOCK into chilled cocktail glass. 1½ oz. Gin 1 oz. Lemon Juice THE WINK 1½ tsps. Maple Syrup 2 oz. Gin 1 dash Orange Bitters ¼ oz. Simple Syrup Shake with ice and strain ¼ oz. Triple Sec into chilled cocktail glass. 2 dashes Peychaud’s Bitters 1 splash Absinthe XANTHIA COCKTAIL Stir all but absinthe with ¾ oz. Cherry-ﬂ avored Brandy ice and strain into chilled, ¾ oz. Chartreuse (Yellow) absinthe- rinsed old- ¾ oz. Gin fashioned glass. Garnish Stir with ice and strain into with a wink. chilled cocktail glass.

c04_3p.p.indd 101 8/29/08 2:37:43 PM 102 YALE COCKTAIL

YALE COCKTAIL YOKAHAMA ROMANCE 1½ oz. Gin 2½ oz. Sake ½ oz. Dry Vermouth 1 oz. Gin 1 dash Bitters ¼ oz. Maraschino Liqueur 1 tsp. Blue Curaçao Stir with ice and strain into Stir with ice and strain into chilled cocktail glass. Gar- chilled cocktail glass. nish with a rose petal.

YELLOW RATTLER YOLANDA 1 oz. Gin ½ oz. Brandy 1 tbsp. Orange Juice ½ oz. Gin ½ oz. Dry Vermouth ½ oz. Anisette ½ oz. Sweet Vermouth 1 oz. Sweet Vermouth Shake with ice and strain 1 dash Grenadine into chilled cocktail glass. Shake with ice and strain Garnish with a cocktail into chilled cocktail glass. onion. Garnish with a twist of orange peel.

Educate the Customer Too often a customer walks into a bar and orders the same cocktail they always do. This is generally out of habit, or lack of a better idea. A well- informed bartender will have a selection of great cocktails to recommend to their patrons. By turning the customer on to a new cocktail, whether it is an original creation or a classic, you are both educating your guest and making sure to create repeat business. Get them addicted to your special cocktails, and let them have that vodka tonic at any other bar; I guarantee you will see their faces again. —JULIE REINER, owner, Flatiron Lounge, New York City

c04_3p.p.indd 102 8/29/08 2:37:44 PM 8/29/08 2:38:11 PM8/29/08 2:38:11 PM am- high- RUM avored rums, avored Barbados, and

RUM rum!) proof high- cane rum is known pure- pure- re and re cane spirit “cachaça,” which is syn- run juice of sugarcane, is among the run juice of sugarcane, cane rums are suddenly all the rage. Bra- cane rums are pure- pure- free- free- pure- pure- there—and there—and be one should ing—literally igniting the spirit. (Obviously, when playing with fi very careful Jamaica after Columbus introduced sugarcane to the West to the West sugarcane introduced Jamaica after Columbus two centuries it fteenth century; within Indies in the late fi this spirit, of New England. Today was the favorite spirit or syrup made by juice, molasses, sugarcane made from the reducing States. most popular in the United tradition- are white or silver, rums, sometimes called types: Light stylistic divided into three Rums can be in southern Caribbean islands (like Puerto ally produced aged up to a year in and Barbados) and Rico, Trinidad, Medium rums, sometimes called gold or amber, barrels. com- of either congeners (organic smoother as a result are during fermentation), the addition of pounds produced aging in wood barrels. caramel, or occasionally through being aged any- Dark rums, which take their color from the ad- years (and in some cases from 3 to 12 from where Jamaica, in the tropics: produced dition of caramel), are island French Haiti, or Martinique. And speaking of the “rhum agricole” on a of Martinique, if you see the words to how bottle or menu it refers zilians call their while being infused with spices or aromatics which are called rums, also also 151-proof are distilled. There often added to complete a mixed rums, which are proof dessert cocktails that call for fl drink or in desserts or onymous with Caipirinha cocktails. Subcategories of rum include spiced or fl RUM WAS FIRST PRODUCED IN BRAZIL, c05_3p.p.indd 103c05_3p.p.indd 103 104 A DAY AT THE BEACH

A DAY AT THE BEACH ANCIENT MARINER 1 oz. Coconut-fl avored Rum 1 oz. Aged Rum ½ oz. Amaretto 1 oz. Dark Rum 4 oz. Orange Juice ¾ oz. Lime Juice ½ oz. Grenadine ½ oz. Grapefruit Juice Shake rum, amaretto, and ½ oz. Simple Syrup orange juice with ice and ¼ oz. Allspice Liqueur pour into ice-fi lled highball Shake with ice and strain glass. Top with grenadine into old- fashioned glass and garnish with a pineapple fi lled with crushed ice. Gar- wedge and a strawberry. nish with lime wedge and mint sprig. AGRICOLE RUM PUNCH 2 oz. Aged Rhum Agricole APPLE PIE NO. 1 1 oz. Lime Juice ¾ oz. Light Rum 1 oz. Simple Syrup ¾ oz. Sweet Vermouth 2 dashes Angostura Bitters 1 tsp. Apple Brandy ¼ oz. Allspice Liqueur ½ tsp. Grenadine Shake with ice and strain 1 tsp. Lemon Juice into ice-fi lled Collins glass. Shake with ice and strain Garnish with ground into chilled cocktail glass. nutmeg. BAHAMA MAMA AIR MAIL ½ oz. Dark Rum 1 oz. White Rum ½ oz. Coconut Liqueur ½ oz. Lime Juice ¼ oz. 151-proof Rum ½ oz. Honey Syrup ¼ oz. Coffee Liqueur 1 splash Champagne, chilled ½ oz. Lemon Juice Shake fi rst three ingredients, 4 oz. Pineapple Juice then strain into champagne Combine all ingredients and fl ute. Top with Champagne. pour into ice-fi lled highball glass. Garnish with a strawberry or a maraschino cherry.

c05_3p.p.indd 104 8/29/08 2:38:11 PM BENJAMIN BARKER DAIQUIRI 105

BAJITO (BAHITO) BEACHCOMBER 4 Fresh Mint Leaves 1½ oz. Light Rum 4 Fresh Basil Leaves ½ oz. Triple Sec 5 slices Fresh Lime ½ oz. Grenadine 1 tbsp. Superfi ne Sugar ½ oz. Superfi ne Sugar (or Simple Syrup) (or Simple Syrup) 3 oz. Dark Rum ½ oz. Lemon Juice In shaker glass muddle mint Shake with ice and strain and basil with lime slices into chilled, sugar- rimmed and sugar/syrup. Top with cocktail glass. Garnish with a ice and then rum. Shake well lime wheel. and strain into ice-fi lled old- fashioned glass. Garnish with THE BEAUTY BENEATH a basil leaf. 2 oz. Aged Rum ½ oz. Sweet Vermouth RUM BANANA COW ½ oz. Campari 1 oz. Light Rum ½ oz. Triple Sec 1 oz. Crème de Banana 1 dash Angostura Bitters 1½ oz. Cream Shake with ice and strain 1 dash Grenadine into chilled cocktail glass. Shake ingredients with Garnish with orange twist. crushed ice and strain into chilled cocktail glass. Gar- BEE’S KISS nish with a banana slice and 1½ oz. White Rum fresh- grated nutmeg on top. 1 oz. Heavy Cream ¾ oz. Honey Syrup THE BEACHBUM Shake and strain into a 1 oz. Light Rum champagne fl ute. 1 oz. Dark Rum ½ oz. Apricot Brandy BENJAMIN BARKER ½ oz. Almond Syrup DAIQUIRI ¾ oz. Lime Juice 2 oz. Dark Rum 1 oz. Pineapple Juice ½ oz. Lime Juice Shake with ice and strain ½ oz. Simple Syrup into ice-fi lled Collins glass. ½ oz. Campari Garnish with cherry/orange 2 dashes Absinthe fl ag. Shake with ice and strain into chilled cocktail glass. Garnish with lime wedge.

c05_3p.p.indd 105 8/29/08 2:38:11 PM 106 BERMUDA RUM SWIZZLE

BERMUDA RUM BLACK DEVIL SWIZZLE 2 oz. Light Rum 2 oz. Dark Rum ½ oz. Dry Vermouth 1 oz. Lime Juice Stir with ice and strain into 1 oz. Pineapple Juice chilled cocktail glass. Add a 1 oz. Orange Juice black olive. ¼ oz. Falernum Shake with ice and strain BLACK MARIA into ice-fi lled highball glass. 2 oz. Coffee-fl avored Brandy Garnish with a slice of 2 oz. Light Rum orange and a maraschino 4 oz. Strong Black Coffee cherry. 2 tsps. Superfi ne Sugar (or Simple Syrup) BERMUDA TRIANGLE Stir in brandy snifter and 1 oz. Peach Schnapps add ice. ½ oz. Spiced Rum 3 oz. Orange Juice BLACK WIDOW Pour ingredients into ice- 3 oz. Dark Rum fi lled old- fashioned glass. 1 oz. White Crème de Menthe BITCHES’ BREW Shake with ice and strain 1 oz. Aged Rum into old- fashioned glass 1 oz. White Rhum Agricole fi lled with ice. 1 oz. Lime Juice BLOOD AND SAMBA ½ oz. Simple Syrup ¾ oz. Cachaça ½ oz. Allspice Liqueur ¾ oz. Orange Juice 1 Egg ¾ oz. Sweet Vermouth Shake without ice. Then ¾ oz. Cherry Heering shake with ice and strain into 2 dashes Peychaud’s Bitters highball glass. Garnish with grated nutmeg. Shake with ice and strain into chilled cocktail glass. BITTERLY DARK Garnish with fl amed orange 1 oz. Blood Orange Juice twist. 1½ oz. Aged Rum 1 oz. Amaro ¼ oz. Crème de Cassis Shake and strain into chilled cocktail glass. Garnish with a slice of blood orange.

c05_3p.p.indd 106 8/29/08 2:38:12 PM BOSTON SIDECAR 107

BLUE HAWAIIAN BOSSA NOVA SPECIAL 1 oz. Light Rum COCKTAIL 1 oz. Blue Curaçao 1 oz. Rum 2 oz. Pineapple Juice 1 oz. Galliano 1 oz. Cream of Coconut ¼ oz. Apricot Liqueur Combine all ingredients with 2 oz. Pineapple Juice 1 cup crushed ice in blender ¼ oz. Lemon Juice on high speed. Pour into 1 Egg White chilled highball glass. Gar- Shake and strain into an ice- nish with a slice of pineapple ﬁ lled highball glass. Garnish and a maraschino cherry. with a maraschino cherry.

BOLERO BOSTON COOLER 1½ oz. Light Rum 1 oz. Lemon Juice RUM ¼ oz. Apple Brandy 1 tsp. Superﬁ ne Sugar ¼ tsp. Sweet Vermouth (or Simple Syrup) Stir with ice and strain into 2 oz. Club Soda chilled cocktail glass. 2 oz. Light Rum Club Soda or Ginger Ale THE BONAIRE Into Collins glass pour 1½ oz. Spiced Rum lemon juice, sugar/syrup, ¾ oz. Orange Curaçao and club soda. Stir. Fill glass ¾ oz. Cranberry Juice with ice and add rum. Fill ½ oz. Lime Juice with club soda or ginger ale and stir again. Add spiral of 2 dashes Angostura Bitters orange or lemon peel and Shake with ice and strain dangle end over rim of glass. into chilled cocktail glass. Garnish with orange twist. BOSTON SIDECAR ¾ oz. Brandy BORINQUEN ¾ oz. Light Rum 1½ oz. Light Rum ¾ oz. Triple Sec 1 tbsp. Passion Fruit Syrup ½ oz. Lime Juice 1 oz. Lime Juice Shake with ice and strain 1 oz. Orange Juice into chilled cocktail glass. 1 tsp. 151-proof Rum Combine all ingredients with half a cup of ice in blender on low speed. Pour into chilled old- fashioned glass.

c05_3p.p.indd 107 8/29/08 2:38:12 PM 108 BUCCANEER

BUCCANEER CABLE CAR 1½ oz. Spiced Rum 2 oz. Spiced Rum ½ oz. White Crème de 1 oz. Triple Sec Cacao ¹⁄³ oz. Lemon Juice ½ oz. Falernum Shake with ice and strain ¾ oz. Lime Juice into chilled, cinnamon- ¾ oz. Pineapple Juice sugar- rimmed cocktail 1 dash Angostura Bitters glass. Garnish with a twist Shake with ice and strain of lemon peel and a dust of into chilled cocktail glass. cinnamon. Garnish with grated nutmeg. CAIPIRINHA BUCK JONES 1 Whole Lime 1½ oz. Light Rum 1 tsp. Sugar 1 oz. Sweet Sherry 2 oz. Cachaça (Brazilian ½ oz. Lime Juice White Rum) Ginger Ale Wash the lime and cut it into quarters. Muddle sugar and Pour fi rst three ingredients lime in highball glass. Add into ice-fi lled highball glass cachaça and stir. Fill with ice and stir. Fill with ginger ale. and stir again. BULL’S BLOOD CANADO SALUDO ¾ oz. Aged Rum 1½ oz. Light Rum ¾ oz. Orange Curaçao 1 oz. Orange Juice ¾ oz. Spanish Brandy 1 oz. Pineapple Juice 1½ oz. Orange Juice ½ oz. Lemon Juice Shake with ice and strain into ½ oz. Grenadine chilled cocktail glass. Garnish 5 dashes Bitters with fl amed orange twist. Combine all ingredients in BURGUNDY BISHOP ice-fi lled highball glass. Gar- nish with pineapple slices, ½ oz. Lemon Juice an orange slice, and a mara- 1 tsp. Superfi ne Sugar (or Simple Syrup) schino cherry. 1 oz. Light Rum Red Wine Shake lemon juice, sugar/ syrup, and rum with ice and strain into ice-fi lled highball glass. Fill with red wine and stir. Garnish with fruits.

c05_3p.p.indd 108 8/29/08 2:38:12 PM CHERIE 109

CAPTAIN’S BLOOD CASA BLANCA 1½ oz. Dark Rum 2 oz. Light Rum ¼ oz. Lime Juice 1½ tsps. Lime Juice ¼ oz. Superﬁ ne Sugar 1½ tsps. Triple Sec (or Simple Syrup) 1½ tsps. Maraschino Liqueur 2 dashes Angostura Bitters Shake with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled cocktail glass. Garnish with a spiral of CASTAWAY lemon peel. 1½ oz. Aged Rum 3 oz. Pineapple Juice CARIBBEAN CHAMPAGNE ¾ oz. Coffee Liqueur ½ oz. Light Rum Shake with ice and strain

into hurricane glass fi lled RUM ½ oz. Crème de Banana with crushed ice. Garnish Champagne, chilled with cherry speared to pine- Pour rum and banana apple wedge. liqueur into champagne fl ute. Fill with Champagne CHANTILLY COCKTAIL and stir gently. Add a slice of 1½ oz. Rum banana. ¾ oz. Apricot-fl avored Brandy CARIBBEAN ROMANCE 2 dashes Peach Bitters 1½ oz. Light Rum 1 oz. Lemon Juice 1 oz. Amaretto 1 oz. Superfi ne Sugar 1½ oz. Orange Juice (or Simple Syrup) 1½ oz. Pineapple Juice Shake with ice and strain 1 splash Grenadine into chilled, cinnamon- sugar- Shake rum, amaretto, and rimmed cocktail glass. Gar- juices with ice and strain into nish with an orange peel ice-fi lled highball glass. Float spiral wrapped around a grenadine on top and gar- cinnamon stick. nish with an orange, lemon, or lime slice. CHERIE 1 oz. Lime Juice ½ oz. Triple Sec 1 oz. Light Rum ½ oz. Cherry-fl avored Brandy Shake with ice and strain into chilled cocktail glass. Add a maraschino cherry.

c05_3p.p.indd 109 8/29/08 2:38:13 PM 110 CHERRY RUM

CHERRY RUM COCOMACOQUE 1¼ oz. Light Rum 1 oz. Lemon Juice 1½ tsps. Cherry-fl avored 2 oz. Pineapple Juice Brandy 2 oz. Orange Juice 1 tbsp. Light Cream 1½ oz. Light Rum Shake with ice and strain 2 oz. Red Wine into chilled cocktail glass. Shake all ingredients except wine. Pour into ice-fi lled Col- CHET BAKER lins glass and top with wine. 1 cube Sugar Add a pineapple stick. 2 dashes Angostura Bitters 2 oz. Aged Rum COFFEY PARK SWIZZLE ¼ oz. Punt e Mes 1 oz. Aged Rum ¼ oz. Honey Syrup 1 oz. Amontillado Sherry Muddle sugar cube with bit- ¾ oz. Ginger Liqueur ters in mixing glass. Add ice, ¾ oz. Lime Juice then other ingredients and ¼ oz. Falernum stir briefl y. Strain over fresh 4 dashes Angostura Bitters ice in old-fashioned glass. Build in Collins glass fi lled Garnish with a lemon twist. with crushed ice. Swizzle, and top with crushed ice. CHINESE COCKTAIL Garnish with a mint sprig. 1 tbsp. Grenadine 1½ oz. Jamaican Rum CONTINENTAL 1 dash Bitters 1¾ oz. Light Rum 1 tsp. Maraschino Liqueur 1 tbsp. Lime Juice 1 tsp. Triple Sec 1½ tsps. Crème de Menthe Shake with ice and strain (Green) into chilled cocktail glass. ½ tsp. Superfi ne Sugar (or Simple Syrup) CHOCOLATE RUM Shake with ice and strain 1 oz. Light Rum into chilled cocktail glass. ½ oz. Crème de Cacao Add a twist of lemon peel. (Brown) ½ oz. Crème de Menthe (White) 1 tbsp. Light Cream 1 tsp. 151-proof Rum Shake with ice and strain into ice-fi lled old- fashioned glass.

c05_3p.p.indd 110 8/29/08 2:38:13 PM CUBAN COCKTAIL NO. 1 111

COOL CARLOS CREOLE 1½ oz. Dark Rum 1½ oz. Light Rum 2 oz. Cranberry Juice 1 dash Tabasco Sauce 2 oz. Pineapple Juice 1 tsp. Lemon Juice 1 splash Superfi ne Sugar 1½ oz. Beef Bouillon (or Simple Syrup) Salt and Pepper as needed 1 splash Lemon Juice Shake with ice and strain 1 oz. Orange Curaçao into ice-fi lled old- fashioned Shake fi rst fi ve ingredients glass. with ice. Strain into ice-fi lled Collins glass and fl oat cura- CREOLE CLUB COCKTAIL çao on top. Garnish with 2 oz. Aged Rhum Agricole pineapple and orange slices 1 oz. Creole Shrubb and a maraschino cherry. ¾ oz. Lime Juice RUM CORKSCREW 1 dash Angostura Bitters 1 dash Orange Bitters 1½ oz. Light Rum ½ oz. Dry Vermouth Shake with ice and strain into chilled cocktail glass. ½ oz. Peach-fl avored Brandy Garnish with grated nutmeg Shake with ice and strain and a whole star anise pod. into chilled cocktail glass. Garnish with a lime slice. CUBA LIBRE ½ oz. Lime Juice CREAM PUFF 2 oz. Light Rum 2 oz. Light Rum Cola 1 oz. Light Cream Put lime juice and twist of ½ tsp. Superfi ne Sugar (or Simple Syrup) lime into highball glass and Club Soda add rum. Top with ice and fi ll with cola. Shake fi rst three ingredients with ice and strain into CUBAN COCKTAIL NO. 1 chilled highball glass over ½ oz. Lime Juice two ice cubes. Fill with club soda and stir. ½ tsp. Superfi ne Sugar (or Simple Syrup) 2 oz. Light Rum Shake with ice and strain into chilled cocktail glass.

c05_3p.p.indd 111 8/29/08 2:38:14 PM 112 CUBAN SPECIAL

CUBAN SPECIAL DAISY DE SANTIAGO 1 tbsp. Pineapple Juice 2 oz. Dark Rum ½ oz. Lime Juice ¾ oz. Superfi ne Sugar 1 oz. Light Rum (or Simple Syrup) ½ tsp. Triple Sec ¾ oz. Lime Juice 1 oz. Chartreuse (Yellow) Shake with ice and strain into chilled cocktail glass. Shake fi rst three ingredients Garnish with a slice of pine- and strain into ice-fi lled red- apple and a maraschino wine glass. Pour chartreuse cherry. over an inverted bar spoon to fl oat. Garnish with a sprig DAIQUIRI of mint. 1 oz. Lime Juice DARK ’N’ STORMY 1 tsp. Superfi ne Sugar (or Simple Syrup) 2 oz. Dark Rum 1½ oz. Light Rum 4 oz. Ginger Beer Shake with ice and strain Mix in an old- fashioned into chilled cocktail glass. glass over ice. Dark ’n’ Stormy is a registered trademark of Gosling Brothers Limited, Hamilton, Bermuda.

Get in Their Heads If a bartender has time, it’s always good to try to get “inside the head” of his or her customer, to try to discern their individual tastes. For instance, if somebody orders a Negroni, the bartender might ask, “Traditional gin Negroni?” since many people in the 21st century seem to prefer vodka (some people might not condone this, but facts are facts). This can lead to asking which brand of gin the customer prefers, and in turn, when the guest returns to the bar, the bartender might suggest another cocktail made with the same gin. Thus the bartender better understands the customer, and the customer enjoys the bar more. —GARY REGAN, co- publisher, ArdentSpirits.com

c05_3p.p.indd 112 8/29/08 2:38:14 PM EL PRESIDENTE COCKTAIL NO. 2 113

DERBY DAIQUIRI DOCTOR FUNK #2 1½ oz. Light Rum 1½ oz. Dark Rum 1 oz. Orange Juice ½ oz. Falernum 1 tbsp. Lime Juice ½ oz. Grenadine 1 tsp. Sugar ¾ oz. Lime Juice Combine all ingredients 1 dash Absinthe with ½ cup of shaved ice in 1 dash Angostura Bitters blender on low speed. Pour Club Soda into champagne fl ute. Shake fi rst six ingredients with ice and strain into hur- DIABOLO ricane glass. Top with club 2 oz. Rum soda and garnish with a lime ½ oz. Triple Sec wedge. ½ oz. Dry Vermouth RUM 2 dashes Angostura Bitters DOMINICANA Stir with ice and strain 1½ oz. Coffee Liqueur into chilled cocktail glass. 1½ oz. Dark Rum (Reserve) Garnish with a twist of 1 oz. Heavy Cream orange peel. Stir and strain fi rst two ingredients into champagne fl ute. DINGO Pour heavy cream slowly ½ oz. Light Rum over an inverted spoon to ½ oz. Amaretto fl oat. ½ oz. Whiskey (Tennessee Sour Mash) EL PRESIDENTE 1 oz. Superfi ne Sugar COCKTAIL NO. 1 (or Simple Syrup) 1 oz. Lime Juice 1 oz. Lemon Juice 1 tsp. Pineapple Juice 2 oz. Orange Juice 1 tsp. Grenadine 1 splash Grenadine 1½ oz. Light Rum Shake with ice and pour into Shake with ice and strain ice-fi lled highball glass. Gar- into chilled cocktail glass. nish with an orange slice. EL PRESIDENTE COCKTAIL NO. 2 ¾ oz. Dry Vermouth 1½ oz. Light Rum 1 dash Bitters Stir with ice and strain into chilled cocktail glass.

c05_3p.p.indd 113 8/29/08 2:38:14 PM 114 FAIR-AND-WARMER COCKTAIL

FAIR- AND-WARMER FLORIDITA COCKTAIL 1½ oz. Rum ¾ oz. Sweet Vermouth ½ oz. Lime Juice 1½ oz. Light Rum ½ oz. Sweet Vermouth ½ tsp. Triple Sec ¹⁄8 oz. Crème de Cacao (White) Stir with ice and strain into chilled cocktail glass. ¹⁄8 oz. Grenadine Shake with ice and strain FAT LIKE BUDDHA into chilled cocktail glass. 2 oz. Aged Rum Garnish with a lime twist. ¾ oz. Dubonnet Rouge FLORIDITA NO. 3 ¼ oz. Bénédictine ¼ oz. Triple Sec 2 oz. White Rum ¾ oz. Lime Juice Stir with ice and strain into ½ oz. Grapefruit Juice chilled cocktail glass. Gar- nish with a fl amed orange ½ oz. Maraschino Liqueur twist. ½ oz. Superfi ne Sugar (or Simple Syrup) FIREMAN’S SOUR Shake and strain into cham- ½ tsp. Superfi ne Sugar pagne fl ute. Garnish with a (or Simple Syrup) lime wheel. ½ tbsp. Grenadine 2 oz. Lime Juice FOG CUTTER 2 oz. Light Rum 1½ oz. Light Rum Club Soda (optional) ½ oz. Brandy ½ oz. Gin Shake sugar/syrup, grenadine, lime juice, and rum 1 oz. Orange Juice with ice and strain into 1½ oz. Lemon Juice chilled sour glass. Fill with 1½ tsps. Orgeat Syrup club soda, if desired. Garnish (Almond Syrup) with a half- slice of lemon 1 tsp. Sweet Sherry and a maraschino cherry. Shake all ingredients except sherry and strain into ice- fi lled Collins glass. Top with sherry.

c05_3p.p.indd 114 8/29/08 2:38:15 PM GRANDE GUIGNOL 115

FORT LAUDERDALE GOLDEN FRIENDSHIP 1½ oz. Light Rum EQUAL PARTS ½ oz. Sweet Vermouth Amaretto 1 oz. Orange Juice Sweet Vermouth ¼ oz. Lime Juice Light Rum Shake with ice and strain Ginger Ale into ice-fi lled old- fashioned Mix fi rst three ingredients in glass. Add a slice of orange. Collins glass with ice, then fi ll with ginger ale. Garnish GAUGUIN with an orange spiral and a 2 oz. Light Rum maraschino cherry. 1 tbsp. Passion Fruit Syrup 1 tbsp. Lemon Juice GORILLA MILK 1 tbsp. Lime Juice 1 oz. Light Rum RUM ½ oz. Coffee Liqueur Combine all ingredients with a cup of crushed ice in ½ oz. Irish Cream Liqueur blender on low speed. Serve ½ oz. Crème de Banana in chilled old- fashioned 1 oz. Light Cream glass. Garnish with a mara- Shake with ice and pour into schino cherry. ice-fi lled hurricane or parfait glass. Garnish with a banana GINGER GRAPEFRUIT slice. RICKEY 2 oz. Light Rum GRANDE GUIGNOL 2 oz. Grapefruit Juice 1½ oz. Aged Rum 1 oz. Ginger Liqueur ¾ oz. Lime Juice ½ oz. Lime Juice ¾ oz. Yellow Chartreuse Club Soda ¾ oz. Cherry Heering Shake everything but the Shake with ice and strain club soda with ice. Strain into chilled cocktail glass. into highball glass and top Garnish with a lime wheel. with club soda.

c05_3p.p.indd 115 8/29/08 2:38:15 PM 116 HAI KARATE

HAI KARATE HURRICANE 1 oz. Lime Juice 1 oz. Dark Rum 1 oz. Pineapple Juice 1 oz. Light Rum 1 oz. Orange Juice 1 tbsp. Passion Fruit Syrup 1 barspoon Maple Syrup 2 tsps. Lime Juice 1 dash Angostura Bitters Shake with ice and strain 2 oz. Aged Rum into chilled cocktail glass. Shake with ice and strain into ice-fi lled Collins glass. HURRICANE LEAH Garnish with a cherry/ ¼ oz. Light Rum orange fl ag. ¼ oz. Gin ¼ oz. Vodka HARVEST NECTAR ¼ oz. Tequila 1½ oz. Rum ¼ oz. Blue Curaçao 1 oz. Pineapple Juice 1 dash Cherry Brandy 1 oz. Cranberry Juice 1½ oz. Superfi ne Sugar 1 oz. Orange Juice (or Simple Syrup) 1 oz. Lemon- lime Soda 1½ oz. Lemon Juice Shake with ice and strain 3 oz. Orange Juice into ice-fi lled beer mug. Pour into ice-fi lled hurricane or parfait glass and stir. Gar- HAVANA COCKTAIL nish with an orange wheel. 1½ oz. Pineapple Juice ½ tsp. Lemon Juice HUSH AND WONDER ¾ oz. Light Rum 2 oz. Light Rum ¾ oz. Lime Juice Shake with ice and strain into chilled cocktail glass. ¾ oz. Simple Syrup 3 dashes Grapefruit Bitters HOP TOAD 1 splash Crème de Violette ½ oz. Lime Juice Shake fi rst four ingredi- ¾ oz. Apricot-fl avored ents with ice and strain into Brandy chilled, crème de violette– ¾ oz. Light Rum rinsed cocktail glass. Stir with ice and strain into chilled cocktail glass.

c05_3p.p.indd 116 8/29/08 2:38:16 PM KNICKERBOCKER SPECIAL COCKTAIL 117

IRRESISTIBLE JAMAICAN CRAWLER 1½ oz. White Rum 1 oz. Light Rum ½ oz. Sweet Vermouth 1 oz. Melon Liqueur ¼ oz. Bénédictine 3 oz. Pineapple Juice ¼ oz. Lemon Juice 1 splash Grenadine Shake and strain into cock- Combine fi rst three ingre- tail glass. Garnish with a dients with ice and stir well. lemon twist. Pour into Collins glass, and fl oat grenadine on top. JACK SPARROW FLIP 2 oz. Aged Rum JAMAICAN GINGER ¾ oz. Simple Syrup 1½ oz. Light Rum ¾ oz. Madeira 1 oz. Aged Rum 2 dashes Angostura Bitters ½ oz. Falernum RUM 1 Whole Egg ½ oz. Lime Juice Shake without ice. Then 4 dashes Angostura Bitters shake with ice and strain into Ginger Ale highball glass. Garnish with Combine fi rst fi ve ingre- grated nutmeg. dients in ice-fi lled Col- lins glass. Top with ginger JACQUELINE ale and garnish with a lime 1 oz. Triple Sec wheel. 2 oz. Dark Rum 1 oz. Lime Juice KNICKERBOCKER SPECIAL COCKTAIL 1 pinch Superfi ne Sugar (or Simple Syrup) 1 tsp. Raspberry Syrup Shake with ice and strain 1 tsp. Lemon Juice into chilled cocktail glass. 1 tsp. Orange Juice 2 oz. Light Rum JADE ½ tsp. Triple Sec 1½ oz. Light Rum Shake with ice and strain ½ tsp. Crème de Menthe into chilled cocktail glass. (Green) Garnish with a small slice of ½ tsp. Triple Sec pineapple. 1 tbsp. Lime Juice 1 tsp. Superfi ne Sugar (or Simple Syrup) Shake with ice and strain into chilled cocktail glass. Add a lime slice.

c05_3p.p.indd 117 8/29/08 2:38:16 PM 118 KO ADANG

KO ADANG LEVELHEADED 2 oz. Aged Rum COCKTAIL 1 oz. Coconut Rum 1½ oz. Aged Rhum Agricole ½ oz. Ginger Liqueur 1 oz. Chilled Brewed Coffee ½ oz. Mango Nectar ½ oz. Allspice Liqueur ½ oz. Coconut Cream ¼ oz. Simple Syrup ½ oz. Lime Juice 2 dashes Angostura Bitters Shake with ice and strain Shake with ice and strain into ice-fi lled Collins glass. into snifter. Garnish with a lime wheel. LITTLE DEVIL COCKTAIL KOLA NUT ½ oz. Lemon Juice 1 oz. Light Rum 1½ tsps. Triple Sec ½ oz. Dry Vermouth ¾ oz. Light Rum ¼ oz. Bénédictine ¾ oz. Gin Stir with ice and strain into Shake with ice and strain ice-fi lled old- fashioned into chilled cocktail glass. glass. Garnish with a lemon twist. LITTLE PRINCESS COCKTAIL LEMON-COCONUT 1½ oz. Sweet Vermouth COLADA 1½ oz. Light Rum 1½ oz. Citrus-fl avored Rum Shake with ice and strain 1½ oz. Coconut-fl avored into chilled cocktail glass. Rum 2 oz. Coco Lopez LOOK OUT BELOW 1 oz. Heavy Cream 1½ oz. 151-proof Rum 4 oz. Pineapple Juice ¼ oz. Lime Juice ½ oz.–1 oz. Lemon Juice 1 tsp. Grenadine Shake all ingredients with ice Shake with ice and strain and strain into ice-fi lled hur- into ice-fi lled old- fashioned ricane glass. Garnish with glass. lemon zest or fresh toasted coconut.

c05_3p.p.indd 118 8/29/08 2:38:16 PM MANDEVILLE 119

LOUNGE LIZARD MAI-TAI (ORIGINAL 1 oz. Dark Rum TRADER VIC FORMULA) ½ oz. Amaretto 2 oz. Jamaican Rum Cola ½ oz. French Garnier Orgeat Pour rum and amaretto into ½ oz. Orange Curaçao ice-fi lled Collins glass. Fill ¼ oz. Rock Candy Syrup with cola. Garnish with a 1 oz. Lime Juice slice of lime. Shake ingredients in mixing glass and strain into ice-fi lled LUMINATION old-fashioned glass. Garnish 2 slices Ginger with half of the lime shell 1 oz. Superfi ne Sugar inside the glass and fl oat (or Simple Syrup) a sprig of fresh mint at the 2 oz. Dark Rum edge of the glass. 1 oz. Cognac (V.S.) RUM 1 oz. Lemon Juice MALMAISON 1 dash Angostura Bitters 1 oz. Lemon Juice Muddle ginger in sugar/ 1 oz. Light Rum syrup, top with ice, add rest ½ oz. Cream Sherry of ingredients and shake. Shake with ice and strain Strain into champagne fl ute. into chilled, anisette- rimmed Garnish with a lemon twist. cocktail glass.

MAI-TAI MANDEVILLE 1 oz. Light Rum 1½ oz. Light Rum 1 oz. Gold Rum 1 oz. Dark Rum ½ oz. Orange Curaçao 1 tsp. Anisette ½ oz. Orgeat Syrup (Almond 1 tbsp. Lemon Juice Syrup) 1 tbsp. Cola ½ oz. Lime Juice ¼ tsp. Grenadine 1 oz. Dark Rum Shake with ice and strain Shake all but the dark rum into ice-ﬁ lled old- fashioned with ice. Strain into chilled glass. old- fashioned glass. Top with the dark rum. Garnish with a maraschino cherry. Created by Victor “Trader Vic” Ber- geron.

c05_3p.p.indd 119 8/29/08 2:38:17 PM 120 MARIPOSA

MARIPOSA MIDNIGHT EXPRESS 1 oz. Light Rum 1½ oz. Dark Rum ½ oz. Brandy ½ oz. Triple Sec 1 tbsp. Lemon Juice ¾ oz. Lime Juice 1 tbsp. Orange Juice 1 splash Superfi ne Sugar 1 dash Grenadine (or Simple Syrup) 1 splash Lemon Juice Shake with ice and strain into chilled cocktail glass. Shake with ice and pour into ice-fi lled old- fashioned MARTINIQUE ROSE glass. 2 oz. Aged Rhum Agricole MISSISSIPPI PLANTER’S ½ oz. Amaretto PUNCH ¾ oz. Lime Juice 1 tbsp. Superfi ne Sugar ½ oz. Orgeat (or Simple Syrup) ¾ oz. Grapefruit Juice 1 oz. Lemon Juice Shake with ice and strain ½ oz. Light Rum into chilled cocktail glass. ½ oz. Bourbon 1 oz. Brandy MARY PICKFORD Club Soda COCKTAIL Shake all but club soda with 1 oz. Light Rum ice and strain into ice-fi lled 1 oz. Pineapple Juice Collins glass. Fill with club ¼ tsp. Grenadine soda and stir. ¼ tsp. Maraschino Liqueur Shake with ice and strain MOJITO into chilled cocktail glass. 2 tsps. Sugar 4 sprigs Fresh Mint MIAMI 1 Lime, halved 1½ oz. Light Rum 2 oz. Light Rum ½ oz. Crème de Menthe Club Soda (White) Muddle sugar and mint in 1 dash Lemon Juice beer mug. Squeeze both Shake with ice and strain halves of lime into the glass, into chilled cocktail glass. leaving one hull in the mixture. Add rum, stir, and fi ll with ice. Top with club soda. Garnish with a mint sprig.

c05_3p.p.indd 120 8/29/08 2:38:17 PM THE OLD CUBAN 121

MONKEY WRENCH NIGHT CAP 1½ oz. Light Rum 2 oz. Light Rum Grapefruit Juice 1 tsp. Superfi ne Sugar (or Simple Syrup) Pour rum into ice-fi lled Col- Warm Milk lins glass. Fill with grapefruit juice and stir. Pour rum and sugar/syrup in Irish coffee glass, fi ll with MOON QUAKE SHAKE warm milk, and stir. Garnish 1½ oz. Dark Rum with fresh- grated nutmeg on top. 1 oz. Coffee-fl avored Brandy 1 tbsp. Lemon Juice OH, GOSH! Shake with ice and strain 1½ oz. Light Rum into chilled cocktail glass. 1½ oz. Triple Sec RUM NEVADA COCKTAIL 1 oz. Lime Juice 1½ oz. Light Rum Shake with ice and strain into chilled cocktail glass. 1 oz. Grapefruit Juice Garnish with a lemon twist. 1 oz. Lime Juice 1 dash Bitters THE OLD CUBAN 3 tsps. Superfi ne Sugar (or Simple Syrup) ¾ oz. Lime Juice 1 oz. Superfi ne Sugar Shake with ice and strain (or Simple Syrup) into chilled cocktail glass. 6 Mint Leaves 1½ oz. Rum (Aged) NEW ORLEANS BUCK 2 dashes Angostura Bitters 1½ oz. Light Rum 2 oz. Champagne 1 oz. Orange Juice In a mixing glass, muddle ½ oz. Lemon Juice lime juice, sugar/syrup, and Ginger Ale mint. Add rum and bitters, Shake all ingredients except top with ice, and shake well. ginger ale with ice and strain Strain into chilled cocktail into ice-fi lled Collins glass. glass and top with Cham- Fill with ginger ale and stir. pagne. Garnish with a sugar- dried vanilla bean and mint fl ecks.

c05_3p.p.indd 121 8/29/08 2:38:17 PM 122 PADDINGTON

PADDINGTON PEARL BUTTON 1½ oz. Light Rum 2 oz. Cachaça ½ oz. Lillet Blanc ½ oz. Lime Juice ½ oz. Grapefruit Juice ¾ oz. Lillet Blanc ½ oz. Lemon Juice Lemon Soda 1 barspoon Orange Shake with ice and strain Marmalade into ice-ﬁ lled Collins glass. 1 splash Absinthe Top with soda and garnish Shake with ice and strain with half a grapefruit wheel. into chilled, absinthe- rinsed cocktail glass. Garnish with a PIÑA COLADA grapefruit twist. 3 oz. Light Rum 3 tbsps. Coconut Milk PALMETTO COCKTAIL 3 tbsps. Crushed Pineapple 1½ oz. Light Rum Combine all ingredients 1½ oz. Dry Vermouth with 2 cups of crushed ice 2 dashes Bitters in blender on high speed. Stir with ice and strain into Strain into chilled Collins chilled cocktail glass. glass and serve with a straw.

PARIS WHEN IT SIZZLES PINEAPPLE COCKTAIL 2 oz. Aged Rum ¾ oz. Pineapple Juice ½ oz. Lime Juice 1½ oz. Light Rum ¾ oz. Elderfl ower Liqueur ½ tsp. Lemon Juice 1 dash Angostura Bitters Shake with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled cocktail glass. Garnish with a lime wedge. PINEAPPLE FIZZ 1 oz. Pineapple Juice PASSION DAIQUIRI ½ tsp. Superfi ne Sugar 1½ oz. Light Rum (or Simple Syrup) 1 oz. Lime 2 oz. Light Rum 1 tsp. Superfi ne Sugar Club Soda (or Simple Syrup) Shake juice, sugar/syrup, 1 tbsp. Passion Fruit Juice and rum with ice and strain Shake with ice and strain into chilled highball glass into chilled cocktail glass. over two ice cubes. Fill with club soda and stir.

c05_3p.p.indd 122 8/29/08 2:38:18 PM PLANTER’S PUNCH NO. 1 123

PINK CREOLE PLANTER’S COCKTAIL 1½ oz. Light Rum ½ oz. Lemon Juice 1 tbsp. Lime Juice ½ tsp. Superfi ne Sugar 1 tsp. Grenadine (or Simple Syrup) 1 tsp. Light Cream 1½ oz. Jamaican Rum Shake with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled cocktail glass. Add a black cherry soaked in rum. PLANTER’S PUNCH NO. 1 PINK PARADISE 2 oz. Lime Juice 1½ oz. Coconut-fl avored 2 tsps. Superfi ne Sugar Rum (or Simple Syrup) 1 oz. Amaretto 2 oz. Club Soda 3 oz. Cranberry Juice 2 dashes Bitters RUM 1½ oz. Pineapple Juice 2½ oz. Light Rum 1 dash Grenadine Combine all ingredients in ice-fi lled hurricane or parfait Mix fi rst three ingredients in glass. Garnish with a pineap- ice-fi lled Collins glass, and ple wedge and a maraschino stir until glass is frosted. Add cherry. bitters and rum. Stir and top with grenadine. Garnish with slices of lemon, orange, and pineapple, and a maraschino cherry. Serve with a straw.

Tend to People As bartenders, we are there to tend to peoples’ needs. Mixing up a great drink, although very important, is only a part of that equation. Being considered a great bartender should be as important as being a talented mixologist. They call it the hospitality industry for a reason: You need to be able to tune into people, and then follow through with them. Folks who choose to sit at your bar rather than at a ﬂ oor table are doing so for a reason—often they are looking for interaction. —Audrey Saunders (a.k.a. Libation Goddess), owner, Pegu Club, New York City

c05_3p.p.indd 123 8/29/08 2:38:18 PM 124 PLANTER’S PUNCH NO. 2

PLANTER’S PUNCH NO. 2 QUAKER’S COCKTAIL 1 oz. Lime Juice ¾ oz. Light Rum ¼ oz. Lemon Juice ¾ oz. Brandy 2 oz. Orange Juice ½ oz. Lemon Juice 1 tsp. Pineapple Juice 2 tsps. Raspberry Syrup 2 oz. Light Rum Shake with ice and strain 1 oz. Jamaican Rum into chilled cocktail glass. 2 dashes Triple Sec 1 dash Grenadine QUARTER DECK COCKTAIL Pour fi rst fi ve ingredients into ice-fi lled Collins glass. ½ oz. Cream Sherry Stir until glass is frosted. Add 1½ oz. Light Rum Jamaican Rum, stir, and top ½ oz. Lime Juice with Triple Sec and grena- Stir with ice and strain into dine. Garnish with slices of chilled cocktail glass. orange, lemon, and pineapple, a maraschino cherry, RAIN MAN and a sprig of mint dipped 1¼ oz. 151-proof Rum in sugar. Serve with a straw. ¾ oz. Melon Liqueur POKER COCKTAIL 4 oz. Orange Juice 1½ oz. Sweet Vermouth Shake and pour into ice- 1½ oz. Light Rum fi lled hurricane or parfait glass. Stir with ice and strain into chilled cocktail glass. RED STRING BIKINI PUERTO RICAN RUM 1 oz. Apple Rum DAISY 2 oz. Cranberry Juice 1½ oz. Aged Rum Pour into ice-fi lled highball ¼ oz. Orange Curaçao glass and stir. ¾ oz. Lemon Juice RESTLESS NATIVE ½ oz. Orange Juice 2 oz. Coconut Rum ½ oz. Simple Syrup 1½ oz. Lime Juice 1 dash Angostura Bitters ¾ oz. Crème de Cacao Shake with ice and strain (White) into chilled cocktail glass. Shake with ice and strain Garnish with grated nutmeg into chilled cocktail glass. and a slice of orange. Garnish with a spiral- cut length of lime peel.

c05_3p.p.indd 124 8/29/08 2:38:18 PM RUM COOLER 125

RINGO STARR RUM COBBLER 3 Red Grapes 1 tsp. Superfi ne Sugar ½ Lemon (or Simple Syrup) 6 Mint Leaves 2 oz. Club Soda 1 cube Sugar 2 oz. Light Rum ¾ oz. Superfi ne Sugar In red-wine glass, dissolve (or Simple Syrup) sugar/syrup in club soda. Fill 2 oz. Rum (African) glass with shaved ice and Muddle fruit, mint leaves, add rum. Stir and garnish and sugar in shaker. Add with fruits in season. Serve rum and cracked ice and with a straw. shake briefl y. Strain into old- fashioned glass. RUM COLLINS 1 oz. Lime Juice

RIO FIX 1 tsp. Superfi ne Sugar RUM (or Simple Syrup) 1½ oz. Cachaça 2 oz. Light Rum ½ oz. Maraschino Liqueur Club Soda ¾ oz. Lime Juice ½ oz. Pineapple Juice Shake juice, sugar/syrup, 1 splash Pastis and rum with ice and strain into chilled Collins glass. Shake with ice and strain Add several ice cubes, fi ll into pastis- rinsed cham- with club soda, and stir. Gar- pagne fl ute. nish with a slice of lemon and a maraschino cherry. ROBSON COCKTAIL Serve with a straw. 2 tsps. Lemon Juice 1 tbsp. Orange Juice RUM COOLER 1½ tsps. Grenadine ½ tsp. Superfi ne Sugar 1 oz. Jamaican Rum (or Simple Syrup) Shake with ice and strain 2 oz. Club Soda into chilled cocktail glass. 2 oz. Light Rum Club Soda or Ginger Ale In Collins glass, dissolve sugar/syrup in club soda. Stir. Fill glass with ice and add rum. Fill with club soda or ginger ale and stir again. Insert a spiral of orange or lemon peel (or both) and dangle end over rim of glass.

c05_3p.p.indd 125 8/29/08 2:38:19 PM 126 RUM DAISY

RUM DAISY RUM OLD- FASHIONED ½ oz. Lemon Juice ½ tsp. Superfi ne Sugar ½ tsp. Superfi ne Sugar (or Simple Syrup) (or Simple Syrup) 1 dash Bitters 1 tsp. Grenadine 1 tsp. Water 2 oz. Light Rum 1½ oz. Light Rum Shake with ice and strain 1 tsp. 151-proof Rum into chilled beer mug or Stir sugar/syrup, bitters, metal cup. Add one large ice and water in old- fashioned cube and garnish with fruit. glass. When sugar is dissolved, add ice cubes and RUM FIX light rum. Add a twist of lime 1 oz. Lemon Juice (or Lime peel and fl oat the 151-proof Juice) rum on top. 1 tsp. Superfi ne Sugar (or Simple Syrup) RUM RELAXER 1 tsp. Water (if not using 1½ oz. Light Rum Simple Syrup) 1 oz. Pineapple Juice 2½ oz. Light Rum ½ oz. Grenadine Stir juice, sugar, and water Lemon-lime Soda together in highball glass and fi ll glass with ice. Add Shake fi rst three ingredients rum. Stir and add a slice of with ice and pour into hur- lemon. Serve with a straw. ricane or parfait glass. Fill glass with lemon-lime soda. RUM HIGHBALL Garnish with an orange slice and a maraschino cherry. 2 oz. Light or Dark Rum Ginger Ale or Club Soda RUM RICKEY Pour rum into highball glass ½ oz. Lime Juice over ice cubes and fi ll with 1½ oz. Light Rum ginger ale or club soda. Club Soda Add a twist of lemon peel and stir. Pour lime juice and rum into ice-fi lled highball glass and RUM MARTINI fi ll with club soda. Stir. Add a wedge of lime. 4–5 parts Light Rum 1 dash Dry Vermouth RUM SCREWDRIVER Serve over ice in cocktail 1½ oz. Light Rum glass with a twist of lemon. 5 oz. Orange Juice Combine ingredients in ice- fi lled highball glass.

c05_3p.p.indd 126 8/29/08 2:38:19 PM SARGASSO 127

RUM SOUR S & V 1 oz. Lemon Juice 1½ oz. Light Rum ½ tsp. Superfi ne Sugar ½ oz. Creole Shrubb (or Simple Syrup) ½ oz. Ruby Port 2 oz. Light Rum ½ oz. Lime Juice Shake with ice and strain Shake with ice and strain into chilled sour glass. Gar- into chilled cocktail glass. nish with a half- slice of Garnish with a lime wheel. lemon and a maraschino cherry. SAINT LUCY BRACER ½ oz. Butterscotch Schnapps RUM SWIZZLE ½ oz. Sweet Vermouth 1 oz. Lime Juice 2 oz. Aged Rum 1 tsp. Superfi ne Sugar 2 dashes Angostura Bitters (or Simple Syrup) RUM 2 oz. Club Soda Stir with ice and strain into 2 dashes Bitters chilled cocktail glass. Gar- 2 oz. Light or Dark Rum nish with a fl ower. Put lime juice, sugar/syrup, SANTIAGO COCKTAIL and club soda into Collins ½ tsp. Superfi ne Sugar glass. Fill glass with ice and (or Simple Syrup) stir. Add bitters and rum. ¼ tsp. Grenadine Fill with club soda and serve 1 oz. Lime Juice with a swizzle stick. 1½ oz. Light Rum RUM TODDY Shake with ice and strain ½ tsp. Superfi ne Sugar into chilled cocktail glass. (or Simple Syrup) 2 tsps. Water SARGASSO 2 oz. Light or Dark Rum 2 oz. Aged Rhum Agricole In old- fashioned glass, dis- ¾ oz. Dry Sherry solve sugar/syrup in water. ½ oz. Aperol Stir and add rum and a large 2 dashes Angostura Bitters cube of ice. Stir again and Stir with ice and strain into add a twist of lemon peel. chilled cocktail glass. Gar- nish with an orange twist.

c05_3p.p.indd 127 8/29/08 2:38:20 PM 128 SAXON COCKTAIL

SAXON COCKTAIL SHANGHAI COCKTAIL ½ oz. Lime Juice ½ oz. Lemon Juice ½ tsp. Grenadine 1 tsp. Anisette 1¾ oz. Light Rum 1 oz. Jamaican Light Rum Shake with ice and strain ½ tsp. Grenadine into chilled cocktail glass. Shake with ice and strain Serve with a twist of orange into chilled cocktail glass. peel. SIR WALTER COCKTAIL SEWER WATER ¾ oz. Light Rum 1 splash Grenadine ¾ oz. Brandy 1 oz. 151-proof Rum 1 tsp. Grenadine ½ oz. Gin 1 tsp. Triple Sec ¾ oz. Melon Liqueur 1 tsp. Lemon Juice Pineapple Juice Shake with ice and strain Lime Juice into chilled cocktail glass. In hurricane or parfait glass, splash grenadine. Add ice, SLOPPY JOE’S COCKTAIL then rum, gin, and melon NO. 1 liqueur. Fill with pineapple 1 oz. Lime Juice juice and ﬂ oat lime juice ¼ tsp. Triple Sec on top. ¼ tsp. Grenadine ¾ oz. Light Rum ¾ oz. Dry Vermouth Shake with ice and strain into chilled cocktail glass.

Be Pithy (but Hold the Pith) When a recipe calls for a twist of lemon or lime, you want the skin, not the pith. This can be hard to do with a knife, but easy with a sharp carrot grater/potato peeler, especially the small, plastic- handled Swiss peeler made by Kuhn Rikon. —WILLIAM GRIMES, author of Straight Up or On the Rocks: The Story of the American Cocktail

c05_3p.p.indd 128 8/29/08 2:38:20 PM TAHITI CLUB 129

SPANISH TOWN STRAWBERRY DAIQUIRI COCKTAIL 1 oz. Light Rum 2 oz. Light Rum ½ oz. Strawberry Schnapps 1 tsp. Triple Sec 1 oz. Lime Juice Stir with ice and strain into 1 tsp. Superfi ne Sugar chilled cocktail glass. (or Simple Syrup) 1 oz. Fresh or Frozen STONE COCKTAIL Strawberries ½ oz. Light Rum Shake with ice and strain into chilled cocktail glass. ½ oz. Sweet Vermouth 1 oz. Dry Sherry SUNSET AT GOWANUS Stir with ice and strain into 2 oz. Aged Rum chilled cocktail glass. ¾ oz. Lime Juice RUM STONE WALL ½ oz. Maple Syrup ¼ oz. Apple Brandy ¼ oz. Fresh Skinned Ginger ¼ oz. Yellow Chartreuse ¾ oz. Demerara Syrup (Cane Syrup) Shake with ice and strain 1½ oz. Fresh Apple Cider into chilled cocktail glass. 1½ oz. Rum 1½ oz. Jamaican Ginger Beer SUSIE TAYLOR ½ oz. Lime Juice Muddle ginger and syrup in mixing glass. Add cider 2 oz. Light Rum and rum and shake with ice. Ginger Ale Strain into ice-fi lled old- Pour lime juice and rum into fashioned glass and top with ice-fi lled Collins glass and fi ll ginger beer. Garnish with a with ginger ale. Stir. lime squeeze and a green apple slice. TAHITI CLUB 2 oz. Light Rum STORMY COLADA 1 tbsp. Lemon Juice 2 oz. Rum 1 tbsp. Lime Juice 2 oz. Pineapple Juice 1 tbsp. Pineapple Juice Ginger Beer ½ tsp. Maraschino Liqueur Fill 10-oz. highball glass with Shake with ice and strain ice. Add rum and pineap- into ice-fi lled old- fashioned ple juice and top with ginger glass. Add a slice of lemon. beer. Garnish with pineapple wedge, mint leaves, and candied ginger on skewer.

c05_3p.p.indd 129 8/29/08 2:38:20 PM 130 THIRD-RAIL COCKTAIL

THIRD- RAIL COCKTAIL THREE MILLER ¾ oz. Light Rum COCKTAIL ¾ oz. Apple Brandy 1½ oz. Light Rum ¾ oz. Brandy ¾ oz. Brandy ¼ tsp. Anisette 1 tsp. Grenadine Shake with ice and strain ¼ tsp. Lemon Juice into chilled cocktail glass. Shake with ice and strain into chilled cocktail glass. THE THOMAS TRIBUTE 3 Eggs (whites and yolks TOMATO DAIQUIRI separated) 3 Fresh Cherry Tomatoes 2 oz. Rum 2 oz. Aged Rum 1 tsp. Cinnamon 1 oz. Lime Juice ½ tsp. Cloves 1 oz. Simple Syrup ½ tsp. Allspice 1 dash Angostura Bitters ½ tsp. Cream of Tartar Muddle tomatoes in mix- 1 lb. Sugar ing glass. Add remaining 2 oz. Brandy ingredients. Shake with ice Beat egg whites to stiff and strain into chilled cock- peaks and yolks until they tail glass. are as thin as water. Mix yolks and whites together, TORRIDORA COCKTAIL and then add the rum, 1½ oz. Light Rum spices, and cream of tar- ½ oz. Coffee- fl avored Brandy tar. Thicken with sugar until 1½ tsps. Light Cream consistency of a light batter. 1 tsp. 151-proof Rum Serve in an Irish coffee glass, combining 1 tablespoon- Shake all but 151-proof ful of the above mixture and rum with ice and strain into 2 ounces of brandy, and chilled cocktail glass. Float then fi ll the glass with boil- 151-proof rum on top. ing water. Garnish with fresh- grated nutmeg on top. TROPICA COCKTAIL 1¼ oz. Light Rum 5 oz. Pineapple Juice 2 oz. Grapefruit Juice 1 dash Grenadine Mix ingredients in ice-fi lled Collins glass. Garnish with a pineapple wedge.

c05_3p.p.indd 130 8/29/08 2:38:21 PM X.Y.Z. COCKTAIL 131

THE VACATION WHITE LILY COCKTAIL COCKTAIL ¾ oz. Triple Sec 1 tsp. Ginger, chopped ¾ oz. Light Rum ¾ oz. Lime Juice ¾ oz. Gin 1 tsp. Superfi ne Sugar ¼ tsp. Anisette (or Simple Syrup) Shake with ice and strain 1 oz. Mango Puree into chilled cocktail glass. ½ oz. Cranberry Juice ½ oz. Orange Juice WHITE LION COCKTAIL ½ oz. Light Rum 1 oz. Lemon Juice ½ oz. Dark Rum 1 tsp. Superfi ne Sugar ½ oz. Spiced Rum (or Simple Syrup) Muddle ginger, lime juice, 2 dashes Bitters and sugar/syrup in mixing ½ tsp. Grenadine RUM glass. Add all but spiced 1½ oz. Light Rum rum, cover with ice, and Shake with ice and strain shake. Strain into chilled into chilled cocktail glass. cocktail glass and fl oat spiced rum on top. Garnish WIKI WAKI WOO with a mango slice. ½ oz. Vodka VAN VLEET ½ oz. Rum ½ oz. 151-proof Rum 3 oz. Light Rum ½ oz. Tequila 1 oz. Maple Syrup ½ oz. Triple Sec 1 oz. Lemon Juice 1 oz. Amaretto Shake with ice and strain 1 oz. Orange Juice into ice-fi lled old- fashioned 1 oz. Pineapple Juice glass. 1 oz. Cranberry Juice VIRGINIA DARE Combine all ingredients with 2 slices Pear ice and pour into hurricane 2 oz. Aged Rum or parfait glass. Garnish with an orange slice and a mara- ½ oz. Bénédictine schino cherry. 2 dashes Angostura Bitters Muddle 1 pear slice in mix- X.Y.Z. COCKTAIL ing glass. Add other ingre- 1 tbsp. Lemon Juice dients. Shake with ice and ½ oz. Triple Sec double-strain into chilled 1 oz. Light Rum cocktail glass. Garnish with remaining pear slice. Shake with ice and strain into chilled cocktail glass.

c05_3p.p.indd 131 8/29/08 2:38:21 PM 132 ZOMBIE

ZOMBIE 1 tsp. Brown Sugar 1 oz. Lemon Juice 1 oz. Lime Juice 1 oz. Pineapple Juice 1 oz. Passion Fruit Syrup 1 dash Angostura Bitters 1 oz. Gold Rum 1 oz. 151-proof Rum 1 oz. White Rum Dissolve brown sugar in juices. Shake all ingredients with ice and pour into chilled Collins glass. Garnish with a mint sprig.

c05_3p.p.indd 132 8/29/08 2:38:22 PM 8/29/08 2:38:35 PM8/29/08 2:38:35 PM an cations for te- TEQUILATEQUILA cial classifi like plant that takes between eight and ten years like plant that takes between vera– fteen pounds of core to produce only one quart of te- to produce core fteen pounds of TEQUILA IS MADE FROM THE BLUE PLANT, AGAVE aloe strip- Then, it can only be harvested once by to mature. that left: a core and cooking what’s ping away its leaves to seventy pounds (and it takes weighs on average forty fi fermented (which are with yeast quila). The cooked cores alcohol), then distilled twice—the converts the sugar to what will become tequila. second time yielding in of origin, in this case the town of Tequila its place from bourbon, tequila takes its name Like Scotch and it can only be state of Jalisco. By Mexican law, Mexico’s under strict guidelines—though in this region produced making it from stop less scrupulous producers that doesn’t want. There outside those boundaries with whatever they blue agave and mix- two kinds of tequila: 100 percent are agave, the latter distilled to, the former from made purely blue agave plus “other sug- of 60 percent with a mixture safe. agave” and you’re ars.” Just look for “100 percent four offi are there Finally, quila, though some have confusing subtitles. At the bot- quila, though some have confusing subtitles. which is tom is blanco (also called “silver” or “white”), after distilla- and bottled immediately transparent, clear, (“gold” or “joven”), which is blanco tion. Next comes oro to appear aged; blended with caramel and other additives which is blanco aged in white oak barrels then reposado, añejo, which is blanco At the top there’s for up to one year. though of- for at least one year, aged in white oak barrels ten much longer. c06_2p.p.indd 133c06_2p.p.indd 133 134 ALAMO SPLASH

ALAMO SPLASH BIG RED HOOTER 1½ oz. Tequila 1 oz. Tequila 1 oz. Orange Juice ¾ oz. Amaretto ½ oz. Pineapple Juice Pineapple Juice 1 splash Lemon- lime Soda 1 oz. Grenadine Mix with ice and strain into Pour tequila and amaretto chilled Collins glass. into ice-fi lled Collins glass. Fill with pineapple juice and AMANTE PICANTE top with grenadine. Garnish 2 slices Cucumber with a maraschino cherry 2 sprigs Cilantro and serve with a straw. 2 oz. Blanco Tequila BLOODY MARIA 1 oz. Lime Juice 1 oz. Tequila 1 oz. Simple Syrup 2 oz. Tomato Juice 2 dashes Green Tabasco Sauce 1 dash Lemon Juice Muddle cucumber and cilan- 1 dash Tabasco Sauce tro in mixing glass. Add rest 1 dash Celery Salt of the ingredients. Shake Shake all ingredients with with ice and double-strain ice. Strain into ice-fi lled old- into chilled cocktail glass. fashioned glass. Add a slice Garnish with a cucumber of lemon. wheel. BLUE MARGARITA AÑEJO BRAVO 1½ oz. Tequila 2 oz. Añejo Tequila ½ oz. Blue Curaçao ¼ oz. Agave Nectar 1 oz. Lime Juice 2 dashes Angostura Bitters Shake ingredients with ice 1 dash Orange Bitters and strain into chilled, salt- Stir with ice and strain into rimmed cocktail glass. chilled old- fashioned glass. Garnish with a grapefruit BRAVE BULL twist. 1½ oz. Tequila 1 oz. Coffee Liqueur Pour into ice-fi lled old- fashioned glass and stir. Add a twist of lemon.

c06_2p.p.indd 134 8/29/08 2:38:36 PM CHUPA CABRA 135

BUM’S RUSH CHAPALA 1½ oz. Blanco Tequila 1½ oz. Reposado Tequila ¾ oz. Triple Sec 1½ oz. Fresh Orange Juice ¾ oz. Honey Liqueur ¾ oz. Fresh Lemon Juice 1 oz. Lime Juice 1 dash Grenadine 1 oz. Apple Cider 1 dash Orange Flower Water Shake with ice and strain Shake and strain into hur- into ice-ﬁ lled Collins glass. ricane glass. Fill glass with Garnish with a lime wedge. crushed ice. Garnish with orange blossoms. CACTUS BERRY 1¼ oz. Tequila CHINCHONA 1¼ oz. Red Wine 1½ oz. Añejo Tequila 1 oz. Triple Sec ¾ oz. Lillet Rouge 3¼ oz. Superﬁ ne Sugar (or ½ oz. Orange Curacao Simple Syrup) 2 dashes Orange Bitters 3¼ oz. Lemon Juice Stir with ice and strain into 1 splash Lemon- lime Soda chilled cocktail glass. Gar- 1 dash Lime Juice nish with an orange twist.

Shake with ice and pour into TEQUILA large, chilled, salt- rimmed CHUPA CABRA cocktail or margarita glass. 2 oz. Blanco Tequila ½ oz. Lime Juice CATALINA MARGARITA ¾ oz. Grapefruit Juice 1½ oz. Tequila ½ oz. Campari 1 oz. Peach Schnapps ½ oz. Simple Syrup 1 oz. Blue Curaçao 1 dash Angostura Bitters 2 oz. Superﬁ ne Sugar Shake with ice and strain (or Simple Syrup) into chilled cocktail glass. 2 oz. Lemon Juice Garnish with a lime wheel. Shake with ice and strain into chilled cocktail or margarita glass.

c06_2p.p.indd 135 8/29/08 2:38:36 PM 136 COMPANY B

COMPANY B EL NIÑO 1 Strawberry 6 Lime Chunks 1½ oz. Blanco Tequila 1 Strawberry ½ oz. Campari ¾ oz. Superfi ne Sugar ½ oz. Triple Sec (or Simple Syrup) ½ oz. Lemon Juice 1 cube Sugar ¼ oz. Agave Nectar 2 oz. Tequila 5 drops Rose Water Muddle strawberry in mixing glass. Add rest of the ingre- Muddle lime, strawberry, and dients. Shake with ice and sugar/syrup. Add rest over double-strain into chilled cracked ice. Shake briefl y cocktail glass. Garnish with a and strain into ice-fi lled old- slice of strawberry. fashioned glass.

COUNT CAMILLOS FLOWER POWER PALOMA 2 oz. Blanco Tequila ¾ oz. Blanco Tequila 1 oz. Grapefruit Juice ¾ oz. Sweet Vermouth ½ oz. Agave Nectar ¾ oz. Campari 3 dashes Orange Flower Water 2 oz. Grapefruit Soda 1 Egg White Build in ice-ﬁ lled Collins 2 dashes Peychaud’s Bitters glass and stir. Garnish with a sprig of rosemary. Shake without ice. Then shake with ice and strain into DIABLO chilled cocktail glass. 1½ oz. Tequila FROSTBITE ¾ oz. Crème de Cassis 1 oz. Tequila ½ oz. Lime Juice ¾ oz. Crème de Cacao Ginger Ale (White) Shake ﬁ rst three ingredients ¾ oz. Cream with ice. Strain into chilled Shake with ice and strain Collins glass. Top with gin- into chilled cocktail glass. ger ale. Garnish with a lime Garnish with fresh- grated wheel. nutmeg on top.

c06_2p.p.indd 136 8/29/08 2:38:37 PM LA PERLA 137

GUADALAJARA THE INTERESTING 2 oz. Tequila COCKTAIL 1 oz. Dry Vermouth 2 oz. Blanco Tequila ½ oz. Bénédictine ½ oz. Aperol Stir with ice and strain ½ oz. Crème de Cacao (Dark) into chilled cocktail glass. ¾ oz. Lemon Juice Garnish with a lemon twist. Shake with ice and strain HAIRY SUNRISE into chilled cocktail glass. ¾ oz. Tequila Garnish with a grapefruit twist. ¾ oz. Vodka ½ oz. Triple Sec LA BOMBA 3 oz. Orange Juice 1¼ oz. Gold Tequila 2–3 dashes Grenadine ¾ oz. Triple Sec Shake all ingredients with ice 1½ oz. Pineapple Juice except grenadine. Strain into 1½ oz. Orange Juice chilled Collins glass. Float 2 dashes Grenadine grenadine on top and garnish with a lime slice. Combine all ingredients except grenadine with ice TEQUILA HIGH PLAINS DRIFTER and shake just three times. NO. 1 Pour into sugar- rimmed 2 oz. Blanco Tequila cocktail glass. Add grenadine and garnish with a lime ¾ oz. Fresh Lime Juice wheel. ¾ oz. Honey Syrup 1 dash Angostura Bitters LA PERLA 1 splash Campari 1½ oz. Reposado Tequila Shake ﬁ rst four ingredi- 1½ oz. Manzanilla Sherry ents with ice and strain into ¾ oz. Pear Liqueur chilled, Campari- rinsed cocktail glass. Stir with ice and strain into chilled cocktail glass. Gar- HOT PANTS nish with a lemon twist. 1½ oz. Tequila ½ oz. Peppermint Schnapps 1 tbsp. Grapefruit Juice 1 tsp. Superﬁ ne Sugar (or Simple Syrup) Shake with ice and pour into salt- rimmed old- fashioned glass.

c06_2p.p.indd 137 8/29/08 2:38:37 PM 138 LA ULTIMA PALABRA

LA ULTIMA PALABRA MEXICANA ¾ oz. Blanco Tequila 1½ oz. Tequila ¾ oz. Grapefruit Juice 1 oz. Lemon Juice ¾ oz. Lime Juice 1 tbsp. Pineapple Juice ¾ oz. Yellow Chartreuse 1 tsp. Grenadine ¾ oz. Maraschino Liqueur Shake with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled cocktail glass. Garnish with a grapefruit MEXICAN FIRING twist. SQUAD 2 oz. Tequila LILLYPAD 1 oz. Superfi ne Sugar 1½ oz. Blanco Tequila (or Simple Syrup) ½ oz. Lillet Blanc ¾ oz. Lime Juice ½ oz. Lillet Rouge 1 tsp. Pomegranate Molasses 1½ oz. Apple Juice 2 dashes Angostura Bitters ¼ oz. Agave Nectar ¾ oz. Lime Juice Shake and strain into ice- fi lled highball glass. Garnish Shake with ice and strain with a lime wheel. into chilled cocktail glass. Garnish with a blood orange MEXICAN MADRAS wheel. 3 oz. Cranberry Juice MARGARITA ½ oz. Orange Juice 1 oz. Gold Tequila 1½ oz. Tequila 1 dash Lime Juice ½ oz. Triple Sec 1 oz. Lemon Juice or Lime Shake with ice and strain Juice into old- fashioned glass. Shake ingredients with ice Garnish with an orange slice. and strain into chilled, salt- rimmed cocktail glass. MEXICOLA 2 oz. Tequila ½ oz. Lime Juice Cola Pour tequila and lime juice into ice-fi lled Collins glass. Fill with cola and stir.

c06_2p.p.indd 138 8/29/08 2:38:37 PM PIÑA AGAVE 139

NO. 8 PACIFIC SUNSHINE 2 oz. Reposado Tequila 1½ oz. Tequila ¾ oz. Palo Cortado Sherry 1½ oz. Blue Curaçao ½ oz. Honey Liqueur ¾ oz. Superfi ne Sugar 2 dashes Orange Bitters (or Simple Syrup) ¾ oz. Lemon Juice Stir with ice and strain into 1 dash Bitters chilled cocktail glass. Gar- nish with a lemon twist. Mix with ice and pour, with ice, into chilled, salt- rimmed THE OAXACA OLD- parfait or hurricane glass. FASHIONED Garnish with a lemon wheel. 1½ oz. Reposado Tequila PANCHO VILLA ½ oz. Mezcal ¼ oz. Agave Nectar 1 oz. Añejo Tequila 2 dashes Angostora Bitters ¾ oz. Aperol ¾ oz. Sweet Vermouth Stir with ice and strain into 1 dash Peach Bitters chilled old- fashioned glass. Garnish with a fl amed Stir with ice and strain into orange twist. chilled cocktail glass. Gar- nish with a grapefruit twist. TEQUILA OLDEST TEMPTATION 2 oz. Añejo Tequila PIÑA AGAVE 1 oz. Apple Juice 2 slices Cucumber ½ oz. Lemon Juice 1½ oz. Blanco Tequila ½ oz. Triple Sec 1 oz. Pineapple Juice ¼ oz. Simple Syrup ¾ oz. Lemon Juice 1 dash Angostura Bitters ½ oz. Agave Nectar Lemon-lime Soda Shake with ice and strain into chilled cocktail glass. Muddle cucumber in mix- Garnish with a fl amed lemon ing glass. Add the next four zest. ingredients. Shake with ice and strain into chilled cocktail glass. Top with soda and garnish with a slice of cucumber.

c06_2p.p.indd 139 8/29/08 2:38:38 PM 140 THE PONCHO

THE PONCHO THE REFUGE 2 oz. Reposado Tequila 1½ oz. Blanco Tequila ½ oz. Dry Vermouth ½ oz. Aperol ½ oz. Maraschino Liqueur ¼ oz. Agave Nectar 2 dashes Peychaud’s Bitters ¼ oz. Fresh Lime Juice Stir with ice and strain ¼ oz. Fresh Grapefruit Juice into chilled cocktail glass. Shake with ice and strain Garnish with a cherry. into chilled cocktail glass.

PURPLE GECKO ROSITA 1½ oz. Tequila 1½ oz. Tequila ½ oz. Blue Curaçao ½ oz. Sweet Vermouth ½ oz. Red Curaçao ½ oz. Dry Vermouth 1 oz. Cranberry Juice ½ oz. Campari ½ oz. Superfi ne Sugar 1 dash Bitters (or Simple Syrup) Stir with ice and strain into ½ oz. Lemon Juice ice-fi lled old- fashioned ½ oz. Lime Juice glass. Garnish with lemon Shake with ice and pour into twist. chilled, salt- rimmed cocktail or margarita glass. Garnish SANTANA SLING with a lime wedge. 1½ oz. Reposado Tequila ½ oz. Cherry Heering PURPLE PANCHO ¼ oz. Batavia Arak 1 oz. Tequila (or Rum) ½ oz. Blue Curaçao ½ oz. Lime Juice ½ oz. Sloe Gin 3 oz. Ginger Beer 2 oz. Lime Juice Build in ice-fi lled Collins 1 oz. Superfi ne Sugar glass and stir. (or Simple Syrup) 1 oz. Lemon Juice SATIN SHEETS Shake with ice and pour into 1½ oz. Blanco Tequila chilled, salt- rimmed cocktail ½ oz. Falernum or margarita glass. Garnish ½ oz. Simple Syrup with a lime wheel. ¾ oz. Lime Juice Shake with ice and strain into chilled cocktail glass. Garnish with a lime wheel.

c06_2p.p.indd 140 8/29/08 2:38:38 PM SUNDAY CONFESSION 141

SEA OF CORTEZ SMOKED MARGARITA 1½ oz. Blanco Tequila 1 oz. Reposado Tequila 1 oz. Lime Juice 1 oz. Triple Sec ¾ oz. Crème de Cassis ½ oz. Lemon Juice ¼ oz. Orange Curaçao ½ oz. Lime Juice Shake with ice and strain 1 splash Whisky (Scotch, heavily peated) into chilled cocktail glass. Shake and strain over ice in SHADY LADY old- fashioned glass. Garnish 1 oz. Tequila with a lime wedge. 1 oz. Melon Liqueur SOUTH OF THE BORDER 4 oz. Grapefruit Juice 1 oz. Tequila Combine all ingredients in ¾ oz. Coffee- ﬂ avored Brandy ice-ﬁ lled highball glass and ½ oz. Lime Juice stir. Garnish with honeydew melon, lime, or a maraschino Shake with ice and strain cherry. into chilled sour glass. Add a lime slice. SILK STOCKINGS STRAWBERRY

1½ oz. Tequila TEQUILA MARGARITA 1 oz. Crème de Cacao 1½ oz. Cream 1 oz. Tequila 1 dash Grenadine ½ oz. Triple Sec ½ oz. Strawberry Schnapps Shake ingredients with ice 1 oz. Lemon Juice or Lime and strain into chilled cock- Juice tail glass. Sprinkle cinnamon 1 oz. Fresh or Frozen on top. Strawberries Shake with ice and strain SLOE TEQUILA into chilled cocktail glass 1 oz. Tequila (salt- rimmed, if desired). ½ oz. Sloe Gin 1 tbsp. Lime Juice SUNDAY CONFESSION Combine all ingredients 1 oz. Blanco Tequila with ½ cup of crushed ice in 1 oz. Limoncello blender on low speed. Pour ½ oz. Lemon Juice into old- fashioned glass. Ginger Beer Add ice cubes and a twist of cucumber peel. Build ﬁ rst three ingredients in ice-ﬁ lled Collins glass. Stir and top with ginger beer. Garnish with a lemon wedge.

c06_2p.p.indd 141 8/29/08 2:38:39 PM 142 TEQUILA CANYON

TEQUILA CANYON TEQUILA MANHATTAN 1½ oz. Tequila 2 oz. Tequila ¹⁄8 oz. Triple Sec 1 oz. Sweet Vermouth 4 oz. Cranberry Juice 1 dash Lime Juice ¼ oz. Pineapple Juice Shake with ice and strain ¼ oz. Orange Juice into ice-fi lled old- fashioned Pour fi rst three ingredi- glass. Add a maraschino ents into ice-fi lled Collins cherry and an orange slice. glass and stir gently. Top with pineapple and orange TEQUILA MATADOR juices. Garnish with a lime 1½ oz. Tequila wheel. Serve with a straw. 3 oz. Pineapple Juice ½ oz. Lime Juice TEQUILA COLLINS Shake with crushed ice and ½ oz. Lemon Juice strain into chilled cham- 1 tsp. Superfi ne Sugar pagne fl ute. (or Simple Syrup) 2 oz. Tequila TEQUILA MOCKINGBIRD Club Soda 1½ oz. Tequila Shake fi rst three ingredi- ¾ oz. Crème de Menthe ents with ice and strain into (Green) chilled Collins glass. Add 1 oz. Lime Juice several ice cubes, fi ll with Shake with ice and strain club soda, and stir. Garnish into chilled cocktail glass. with slices of lemon and Garnish with a lime slice. orange, and a maraschino cherry. Serve with a straw.

Keep Track Make a check immediately after serving a drink or a round of drinks. The bar can get away from you quickly if you’re not organized and methodical about all your tasks—especially billing. No matter how busy the bar gets, keep your tasks ordered and handle one job at a time. Keep the rest of the bar happy with your grace, conﬁ dence, and sparkling dialogue. —DALE DEGROFF (a.k.a. King Cocktail), author of The Craft of the Cocktail

c06_2p.p.indd 142 8/29/08 2:38:39 PM TEQUINI 143

TEQUILA OLD- TEQUILA SOUR FASHIONED 1 oz. Lemon Juice ½ tsp. Superfi ne Sugar 1 tsp. Superfi ne Sugar (or Simple Syrup) (or Simple Syrup) 1 dash Bitters 2 oz. Tequila 1 tsp. Water Shake with ice and strain 1½ oz. Tequila into chilled sour glass. Gar- 1 splash Club Soda nish with a half-slice of Mix sugar/syrup, bitters, and lemon and a maraschino water in old- fashioned glass. cherry. Add tequila, ice, and club soda. Garnish with a pineap- TEQUILA STRAIGHT ple stick. 1 pinch Salt 1½ oz. Tequila TEQUILA PINK ¼ oz. Lemon (wedge) 1½ oz. Tequila Put salt between thumb and 1 oz. Dry Vermouth index fi nger on back of left 1 dash Grenadine hand. Hold shot glass of Shake with ice and strain tequila in same hand and into chilled cocktail glass. lemon wedge in right hand. Taste salt, drink the tequila, TEQUILA TEQUILA SMASH and then suck the lemon. 4 Blueberries TEQUILA SUNRISE 4 Cherries 2 oz. Tequila 2 oz. Blanco Tequila 4 oz. Orange Juice ½ oz. Lime Juice ¾ oz. Grenadine ½ oz. Maraschino Liqueur Stir tequila and orange juice Muddle blueberries and with ice and strain into ice- cherries in mixing glass. fi lled highball glass. Pour in Add the rest of ingredients. grenadine slowly and allow Shake with ice and strain to settle. Before drinking, stir into ice-fi lled old- fashioned to complete your sunrise. glass. Garnish with a lime wheel skewered with a TEQUINI cherry and a blueberry. 1½ oz. Tequila ½ oz. Dry Vermouth 1 dash Bitters (optional) Stir with ice and strain into chilled cocktail glass. Serve with a twist of lemon peel and an olive.

c06_2p.p.indd 143 8/29/08 2:38:40 PM 144 TEQUONIC

TEQUONIC TIJUANA TAXI 2 oz. Tequila 2 oz. Gold Tequila 1 oz. Lemon Juice (or ½ oz. 1 oz. Blue Curaçao Lime Juice) 1 oz. Tropical Fruit Schnapps Tonic Water Lemon-lime Soda Pour tequila into ice-fi lled Pour tequila, curaçao, and old- fashioned glass. Add schnapps into ice-fi lled fruit juice, fi ll with tonic large highball glass. Fill with water, and stir. lemon- lime soda and garnish with an orange slice and TÍA JUANATHAN a maraschino cherry. 1½ oz. Blanco Tequila ½ oz. Lime Juice T.N.T. NO. 2 ½ oz. Aperol 1 oz. Tequila ½ oz. Yellow Chartreuse Tonic Water Club Soda Mix with ice in old- fashioned Shake fi rst four ingredients glass. with ice and strain into ice- fi lled highball glass. Top with club soda and garnish with half an orange wheel.

Keep It Simple A simple drink that’s perfectly executed is far, far more satisfying than a complex, creative one that isn’t. If a patron’s drink is too warm, too sweet, too weak, or too strong (yes, such a thing is theoreti- cally possible), he or she won’t be impressed by its clever name and its innovative use of infusions. On the other hand, strain a subzero- cold mixture of gin and vermouth into a chilled glass and twist a swatch of fresh lemon peel over the top and that patron won’t care in the slightest that you’re out of shiso- infused vodka and fresh lemongrass juice. —DAVE WONDRICH, drinks correspondent, Esquire magazine

c06_2p.p.indd 144 8/29/08 2:38:40 PM VIVA VILLA 145

TOREADOR THE 21ST CENTURY 1½ oz. Tequila 1½ oz. Blanco Tequila ½ oz. Crème de Cacao ¾ oz. Lime Juice 1 tbsp. Light Cream ¾ oz. White Crème de Cacao Shake with ice and strain 1 splash Pastis into chilled cocktail glass. Top with a little whipped Shake fi rst three ingredi- cream and sprinkle lightly ents with ice and strain into with cocoa. chilled, pastis-rinsed cocktail glass. TRAFFIC LIGHT COOLER ¾ oz. Melon Liqueur VAGABUNDO 1 oz. Gold Tequila 2 oz. Reposado Tequila 1 splash Superfi ne Sugar 1½ oz. Pineapple Juice (or Simple Syrup) 1½ oz. Celery Juice 1 splash Lemon Juice ½ oz. Lime Juice 2 oz. Orange Juice Build in ice-fi lled hurricane ½ oz. Sloe Gin glass and stir. Garnish with a Into ice-fi lled pilsner glass lime wheel. fi rst pour the melon liqueur TEQUILA and then the tequila to cre- VENIAL SIN ate the green layer. Add the 1½ oz. Blanco Tequila sugar/syrup and lemon juice. ½ oz. Yellow Chartreuse Slowly pour the orange juice ¼ oz. Elderfl ower Liqueur against side of glass to cre- ¼ oz. Maraschino Liqueur ate the yellow layer. Add ½ oz. Mezcal a few more ice cubes, if needed. Carefully fl oat the Stir with ice and strain into sloe gin on top for the red chilled cocktail glass. layer. Garnish with a maraschino cherry and lemon and VIVA VILLA lime wheels. Stir just before 1 oz. Lime Juice drinking. 1 tsp. Superfi ne Sugar (or Simple Syrup) 1½ oz. Tequila Shake with ice and strain into salt- rimmed, ice-fi lled old- fashioned glass.

c06_2p.p.indd 145 8/29/08 2:38:41 PM 146 WILD THING

WILD THING YELLOW ROSE OF 1½ oz. Tequila TEXAS 1 oz. Cranberry Juice 2 oz. Blanco Tequila 1 oz. Club Soda ¾ oz. Lemon Juice ½ oz. Lime Juice ½ oz. Simple Syrup Pour into ice-ﬁ lled old- ¼ oz. Yellow Chartreuse fashioned glass. Garnish with Shake with ice and strain a lime wheel. into chilled cocktail glass. Garnish with 3 drops of rose water.

c06_2p.p.indd 146 8/29/08 2:38:41 PM 8/29/08 2:38:56 PM8/29/08 2:38:56 PM n- ed super- called VODKA so- VODKA normal 80-proof) feel, ranging from clean feel, ranging from higher- than- higher- vodkas produced in the coun- vodkas produced mouth- nish could also reveal if a vodka is hot, nish could also reveal avor isn’t a factor. Vodka is often described by its Vodka a factor. avor isn’t ltered—the most important step—typically through char- through most important step—typically ltered—the ACCORDINGU.S. TO LAW, premium brands (priced higher than $30 per bottle) are brands (priced higher than $30 per bottle) are premium perfect when unadorned,chilled say in a Martini, or for a In the end, vodka mixed straight shot to accompany caviar. will only enhance in just about any of the following recipes whatever it touches. or, conversely, if it is smooth, round, and rich (one made by if it is smooth, round, conversely, or, a master distiller). the That said, the very best vodkas, ish—after it’s swallowed—can range from slightly sweet to swallowed—can range from ish—after it’s medicinal. The fi and raw (usually the mark of an inexpensive bulk rough, vodka, or perhaps one with try must be pure spirits with no additives except water; spirits with no additives except try must be pure colorless, tasteless, and odorless. nonaged; and basically but it explains why sound lackluster, This description may most popular spirits: Because of vodka is one of today’s the characteristics of vodka graciously assumes its purity, mixed with. whatever it’s grain accounting for nearly all the wheat) or potatoes, with grain (corn, rye, or is generally made from Vodka internationalvodka available on the market. It is a rectifi on the tongue or texture Subtle sensations in the fi and crisp to viscous and silky. spirit, meaning it’s distilled at least three times, and then times, and at least three distilled spirit, meaning it’s fi diamond coal, although some distillers claim to employ dust and even quartz crystals. subtle, even at the very high end, given that discern- are and another between one vodka Stylistic differences ible fl c07_2p.p.indd 147c07_2p.p.indd 147 148 ALFIE COCKTAIL

ALFIE COCKTAIL BASIL 8 1½ oz. Lemon-fl avored 3 Basil Leaves Vodka 5 White Grapes 1 tbsp. Pineapple Juice 1½ oz. Vodka 1 dash Triple Sec ¾ oz. Lime Juice Shake with ice and strain 1 oz. Simple Syrup into chilled cocktail glass. 1 dash Angostura Bitters Ginger Ale AQUEDUCT Muddle basil and grapes 1½ oz. Vodka in Collins glass. Build next 1½ tsps. Curaçao (White) four ingredients over ice. 1½ tsps. Apricot-fl avored Top with ginger ale. Garnish Brandy with a sprig of basil and one 1 tbsp. Lime Juice white grape. Shake with ice and strain into chilled cocktail glass. BEER BUSTER Add a twist of orange peel. 1½ oz. 100-proof Vodka Chilled Beer or Ale BANANA PUNCH 2 dashes Tabasco Sauce 2 oz. Vodka Pour vodka into highball 1½ tsps. Apricot-fl avored glass and fi ll with beer or ale. Brandy Add Tabasco Sauce and stir ½ oz. Lime Juice lightly. Club Soda Pour vodka, brandy, and lime BIANCA juice into Collins glass fi lled 1½ oz. Citrus-fl avored Vodka with crushed ice. Add club 1 splash Superfi ne Sugar soda and top with slices of (or Simple Syrup) banana and sprigs of mint. 1 splash Lemon Juice ¼ oz. Lime Juice 2 oz. Pomegranate Juice Shake with ice and strain into chilled, sugar- rimmed cocktail glass. Garnish with twist of lemon and fresh pomegranate seeds.

c07_2p.p.indd 148 8/29/08 2:38:56 PM BLOODY BULL 149

THE BIG CRUSH BLACK MAGIC 2½ oz. Raspberry-fl avored 1½ oz. Vodka Vodka ¾ oz. Coffee Liqueur 1 oz. Triple Sec 1 dash Lemon Juice ½ oz. Raspberry-fl avored Liqueur Stir and serve in ice-fi lled old- fashioned glass. Add a 1 splash Lime Juice twist of lemon peel. Champagne Shake fi rst four ingredients BLACK RUSSIAN with ice. Strain into chilled 1½ oz. Vodka cocktail glass and top ¾ oz. Coffee Liqueur with Champagne. Garnish with fresh blackberries and Pour over ice cubes into old- raspberries. fashioned glass.

BIKINI THE BLOOD ORANGE 2 oz. Vodka 2 oz. Orange-fl avored Vodka 1 oz. Light Rum 1 oz. Campari ½ oz. Milk Stir with ice and strain into 1 tsp. Sugar chilled cocktail glass. Gar- 1 oz. Lemon Juice nish with a half wheel of blood orange. Shake with ice and strain into chilled cocktail glass. BLOODY BULL Garnish with a twist of lemon peel. 1 oz. Vodka 2 oz. Tomato Juice BLACK CHERRY 2 oz. Beef Bouillon CHOCOLATE Pour into ice-fi lled high- VODKA 1½ oz. Effen Black Cherry ball glass. Stir, and add a Vodka squeeze of lemon and a slice 1½ oz. White Chocolate of lime. Liqueur 1 splash Cherry-fl avored Soda or Cherry Juice Shake with ice and strain into chilled cocktail glass.

c07_2p.p.indd 149 8/29/08 2:38:57 PM 150 BLOODY MARY

BLOODY MARY BOLSHOI PUNCH 1½ oz. Vodka 1 oz. Vodka 3 oz. Tomato Juice 2½ oz. Lemon Juice 1 dash Lemon Juice 1 tsp. Superfi ne Sugar ½ tsp. Worcestershire Sauce (or Simple Syrup) 2–3 drops Tabasco Sauce ¼ oz. Rum Salt and Pepper as needed ¼ oz. Crème de Cassis Shake with ice and strain Shake and pour into ice- into ice-fi lled old- fashioned fi lled old- fashioned glass. glass. Garnish with a lime wedge or a celery stalk. BORDEAUX COCKTAIL 1½ oz. Citrus-fl avored Vodka BLUE LAGOON ½ oz. Lillet Blonde 1 oz. Vodka Stir with ice and strain into 1 oz. Blue Curaçao chilled cocktail glass. Gar- Lemonade nish with a twist of lemon peel. Pour fi rst two ingredients into ice-fi lled highball glass. BOSTON GOLD Fill with lemonade. Garnish with a maraschino cherry. 1 oz. Vodka ½ oz. Crème de Banana BLUE LEMONADE Orange Juice 1½ oz. Effen Vodka Pour vodka and banana 4 oz. Lemonade liqueur into ice-fi lled high- ¾ oz. Blue Curaçao ball glass. Fill with orange juice and stir. Pour into ice-fi lled highball glass and stir. BULLFROG BLUE MONDAY 1½ oz. Vodka COCKTAIL 5 oz. Lemonade 1½ oz. Vodka Pour into ice-fi lled Collins ¾ oz. Triple Sec glass and garnish with a slice 1 dash Blue Food Coloring of lime. Stir with ice and strain into chilled cocktail glass.

c07_2p.p.indd 150 8/29/08 2:38:57 PM CHAMPAGNE FLAMINGO 151

BULL SHOT CARIBBEAN CRUISE 1½ oz. Vodka 1 oz. Vodka 3 oz. Beef Bouillon, chilled ¼ oz. Light Rum 1 dash Worcestershire Sauce ¼ oz. Coconut-fl avored Rum 1 dash Salt 1 splash Grenadine 1 dash Pepper 4 oz. Pineapple Juice Shake with ice and strain into Shake fi rst four ingredients chilled old- fashioned glass. with ice and pour into ice- fi lled Collins glass. Fill with CAESAR pineapple juice. Garnish with 1 oz. Vodka a pineapple wedge and a 4 oz. Tomato- Clam Juice maraschino cherry. 1 pinch Salt CASCO BAY LEMONADE 1 pinch Pepper 1½ oz. Citrus-fl avored Vodka 1 dash Worcestershire Sauce 2 oz. Superfi ne Sugar 2–3 dashes Horseradish (or Simple Syrup) Coat rim of a highball or 2 oz. Lemon Juice Delmonico glass with cel- 1 splash Cranberry Juice ery salt, and then fi ll with 1 splash Lemon-lime Soda ice. Shake ingredients with ice and strain mixture into Shake fi rst four ingredients glass. Garnish with a celery with ice. Pour into ice-fi lled stalk and a lemon wedge or Collins glass. Add lemon- cherry tomato. lime soda. Float a lemon slice on top. CAPE CODDER CHAMPAGNE 1½ oz. Vodka FLAMINGO VODKA 5 oz. Cranberry Juice ¾ oz. Vodka Pour into ice-fi lled highball ¾ oz. Campari glass. Stir well. Garnish with 5 oz. Champagne, chilled a wedge of lime. Shake vodka and Campari CAPPUCCINO COCKTAIL with ice. Strain into chilled champagne fl ute and top ¾ oz. Coffee- fl avored Brandy with Champagne. Garnish ¾ oz. Vodka with a zest of orange. ¾ oz. Light Cream Shake with ice and strain into chilled cocktail glass.

c07_2p.p.indd 151 8/29/08 2:38:58 PM 152 CHERRY BOMB

CHERRY BOMB CROCODILE COOLER 1 oz. Effen Black Cherry 1½ oz. Citrus-fl avored Vodka Vodka 1 oz. Melon Liqueur 1 tumbler ¾ full of Energy ¾ oz. Triple Sec Drink 1 oz. Superfi ne Sugar Mix in old- fashioned glass (or Simple Syrup) with ice and garnish with a 1 oz. Lemon Juice maraschino cherry. Lemon-lime Soda Place fi rst fi ve ingredients CITRONELLA COOLER into ice-fi lled parfait or hurri- 1 oz. Citrus-fl avored Vodka cane glass. Fill with soda and 1 dash Lime Juice stir well. Garnish with a pine- 2 oz. Lemonade apple wedge and a mara- 1 oz. Cranberry Juice schino cherry or lime wheel. Pour into ice-fi lled Collins Serve with a straw. glass. Top with a squeeze of fresh lime. CUBELTINI 3 Cucumber Slices COSMOPOLITAN 5–7 Mint Leaves COCKTAIL 1½ oz. Superfi ne Sugar 1¼ oz. Vodka (or Simple Syrup) ¼ oz. Lime Juice 2 oz. Vodka ¼ oz. Triple Sec 1 oz. Lime Juice ¼ oz. Cranberry Juice Muddle the cucumber, Shake well with ice and mint, and sugar/syrup. Add strain into chilled cocktail vodka and lime juice. Shake glass. Garnish with a lime and strain into chilled cock- wedge. tail glass. Garnish with fresh mint.

DESERT SUNRISE 1¼ oz. Vodka 1½ oz. Orange Juice 1½ oz. Pineapple Juice 1 dash Grenadine Pour ﬁ rst three ingredients over crushed ice in Collins glass. Top with grenadine.

c07_2p.p.indd 152 8/29/08 2:38:58 PM GENTLE BEN 153

DREAMY DORINI FRISKY WITCH SMOKING MARTINI 1 oz. Vodka 2 oz. Vodka 1 oz. Sambuca ½ oz. Whisky (Scotch) Pour into ice-fi lled old- 4 drops Anise Liqueur fashioned glass and stir. Gar- Shake and strain into a nish with a black licorice chilled cocktail glass. Gar- stick. nish with a lemon twist. GABLES COLLINS ELECTRIC JAM 1½ oz. Vodka 1¼ oz. Vodka 1 oz. Crème de Noyaux ½ oz. Blue Curaçao 1 tbsp. Lemon Juice 1 oz. Superfi ne Sugar 1 tbsp. Pineapple Juice (or Simple Syrup) Club Soda 1 oz. Lemon Juice Shake fi rst four ingredients Lemon- lime Soda with ice and strain into Pour fi rst four ingredients ice-fi lled Collins glass. Fill into ice-fi lled Collins glass. with club soda. Garnish Fill with soda and stir. with a slice of lemon and a pineapple chunk. FLATIRON MARTINI 1½ oz. Orange-fl avored GENTLE BEN Vodka 1 oz. Vodka 1½ oz. Lillet Blanc 1 oz. Gin 1 splash Triple Sec 1 oz. Tequila Stir vodka and Lillet with ice Orange Juice

and strain into Triple Sec– Shake ﬁ rst three ingredients VODKA rinsed cocktail glass. Garnish with ice and pour into ice- with an orange slice. ﬁ lled Collins glass. Fill with orange juice and stir. Gar- FRENCH MARTINI nish with an orange slice and 1½ oz. Vodka a maraschino cherry. 1 oz. Black Raspberry Liqueur Stir with ice and strain into chilled cocktail glass.

c07_2p.p.indd 153 8/29/08 2:38:59 PM 154 GEORGIA MULE

GEORGIA MULE GLASS TOWER 1 Peach Slice, skinless 1 oz. Vodka 1½ oz. Vodka 1 oz. Peach Schnapps ½ oz. Lemon Juice 1 oz. Rum 1½ oz. Ginger Beer 1 oz. Triple Sec 2 dashes Peach Bitters ½ oz. Sambuca Muddle peach in a Collins Lemon-lime Soda glass. Build other ingredi- Pour fi rst fi ve ingredients ents over ice and stir. Gar- into ice-fi lled Collins glass. nish with a slice of peach. Fill with lemon-lime soda and garnish with an orange GEORGIA PEACH slice and a maraschino 1½ oz. Vodka cherry. ½ oz. Peach Schnapps 1 dash Grenadine GODCHILD Lemonade 1 oz. Amaretto 1 oz. Vodka Pour fi rst three ingredients into ice-fi lled Collins glass. 1 oz. Heavy Cream Fill with lemonade. Shake well with ice and strain into chilled champagne fl ute.

Make People Happy Bartenders should never lose sight of the primary mission of their job: To make people happy. This can be done by serving a great cocktail, but it can also be achieved by telling a good joke, commis- erating with some unhappy soul, or introducing like- minded people to each other, and in a million other different ways. Some of my favorite bartenders have worked in shot- and- a- beer joints, and wouldn’t know how to ﬁ x a decent Margarita to save their lives. If a bartender makes the customers happy, he or she is doing a good job. —GARY REGAN, co- publisher, AredentSpirits.com

c07_2p.p.indd 154 8/29/08 2:38:59 PM HUMPTY DUMPTY 155

GODMOTHER HARRINGTON 1½ oz. Vodka 1½ oz. Vodka ¾ oz. Amaretto ¼ oz. Triple Sec Combine in ice-fi lled old- ¹⁄8 oz. Chartreuse fashioned glass. Stir with ice and strain into chilled cocktail glass. Twist GRAPEFRUIT GIMLET an orange zest over the ROYALE drink and then fl oat zest in 2 oz. Vodka drink. 2 oz. Grapefruit Juice 1 splash Fresh Lime Juice HARVEY WALLBANGER 1 splash Superfi ne Sugar 1 oz. Vodka (or Simple Syrup) 4 oz. Orange Juice Champagne, chilled ½ oz. Galliano Shake fi rst four ingredi- Pour vodka and orange juice ents with ice and strain into into ice-fi lled Collins glass. chilled cocktail glass. Top off Stir. Float Galliano on top. with Champagne. HEADLESS HORSEMAN GRAPE NEHI (PURPLE 2 oz. Vodka HOOTER) 3 dashes Bitters 1 oz. Vodka Ginger Ale 1 oz. Raspberry-fl avored Liqueur Pour vodka and bitters into ice-fi lled Collins glass. Fill 1 oz. Lemon Juice with ginger ale and stir. Gar- Shake with ice and strain nish with a slice of orange. into chilled cocktail glass. VODKA HUMPTY DUMPTY HANDBALL COOLER 2 oz. Vodka 1½ oz. Vodka 1 oz. Orange Juice Club Soda ½ oz. Galliano 1 splash Orange Juice 1 Whole Egg Pour vodka into ice-fi lled 3 dashes Peychaud’s Bitters highball glass. Fill almost to Shake without ice. Then top with club soda. Top with shake with ice and strain into orange juice. Garnish with a chilled cocktail glass. lime wedge.

c07_2p.p.indd 155 8/29/08 2:39:00 PM 156 HUNTSMAN COCKTAIL

HUNTSMAN COCKTAIL JACKIE-O 1½ oz. Vodka ½ oz. Citrus-fl avored Vodka ½ oz. Jamaican Rum ½ oz. Orange-fl avored ½ oz. Lime Juice Vodka ½ tsp. Superfi ne Sugar ½ oz. Crème de Cassis (or Simple Syrup) 1 oz. Apricot Nectar Shake with ice and strain 3 tsps. Lemon Juice into chilled cocktail glass. 2 tsps. Cranberry Juice Champagne, chilled IBIZA Shake fi rst six ingredi- 1 oz. Orange-fl avored Vodka ents with ice and strain into ½ oz. Campari chilled, pink- sugar- rimmed 1 dash Peach Schnapps 10-oz. cocktail glass. Top 1 dash Apple Schnapps with Champagne and gar- 1 dash Pomegranates au nish with an orange slice and Merlot Syrup a lime wheel. 1 oz. Grapefruit Juice THE JAMAICAN TEN Shake with ice and strain SPEED into chilled cocktail glass. Garnish with a grapefruit 1 oz. Vodka twist. ¾ oz. Melon Liqueur ¼ oz. Crème de Banana ITALIAN SCREWDRIVER ¼ oz. Coconut-fl avored Rum 1½ oz. Citrus-fl avored Vodka ½ oz. Half- and- Half 3 oz. Orange Juice Shake with ice and strain 2 oz. Grapefruit Juice into chilled cocktail glass. 1 splash Ginger Ale JERICHO’S BREEZE Mix and pour into ice-fi lled, sugar- rimmed hurricane or 1 oz. Vodka parfait glass. Garnish with a ¾ oz. Blue Curaçao lime wheel. 1¼ oz. Superfi ne Sugar (or Simple Syrup) 1¼ oz. Lemon Juice 1 splash Lemon-lime Soda 1 splash Orange Juice Shake with ice until frothy. Strain into chilled red-wine glass. Garnish with a pineapple spear and a maraschino cherry.

c07_2p.p.indd 156 8/29/08 2:39:00 PM LE PARADINI 157

JUNGLE JUICE KRETCHMA COCKTAIL 1 oz. Vodka 1 oz. Vodka 1 oz. Rum 1 oz. Crème de Cacao ½ oz. Triple Sec (White) 1 splash Superfi ne Sugar 1 tbsp. Lemon Juice (or Simple Syrup) 1 dash Grenadine 1 splash Lemon Juice Shake with ice and strain 1 oz. Cranberry Juice into chilled cocktail glass. 1 oz. Orange Juice 1 oz. Pineapple Juice L.A. SUNRISE Pour into ice-fi lled Col- 1 oz. Vodka lins glass. Garnish with an ½ oz. Crème de Banana orange slice and a mara- 2 oz. Orange Juice schino cherry. 2 oz. Pineapple Juice ¼ oz. Rum KANGAROO COCKTAIL Pour fi rst four ingredients 1½ oz. Vodka into ice-fi lled hurricane or ¾ oz. Dry Vermouth parfait glass. Float rum on Shake with ice and strain top. Garnish with a lime into chilled cocktail glass. wheel and a maraschino Garnish with a twist of lemon cherry. peel. LEMON CRUSH KATANA 2 oz. Citrus-fl avored Vodka 3 Thin Cucumber Slices 1 oz. Limoncello Crema 1½ oz. Vodka 1 oz. Triple Sec

½ oz. Sake 2 oz. Lemon Juice VODKA ¾ oz. Lime Juice Shake with ice and strain ¾ oz. Simple Syrup into chilled, sugar- rimmed Muddle cucumber in mix- cocktail glass. ing glass. Add rest of ingredients. Shake and double LE PARADINI strain into chilled cocktail 1½ oz. Vodka glass. Garnish with a slice of ½ oz. Raspberry-ﬂ avored cucumber. Liqueur 1½ oz. Grand Marnier 1½ oz. Champagne, chilled Shake ﬁ rst three ingredients with ice and strain into chilled cocktail glass. Top with Champagne.

c07_2p.p.indd 157 8/29/08 2:39:01 PM 158 LIMONCELLO MANZANILLA MARMALADE SOUR

LIMONCELLO THE LOOP MANZANILLA 2 oz. Effen Black Cherry MARMALADE SOUR Vodka 1½ oz. Citrus Vodka ½ oz. Crème de Cacao (White) ¾ oz. Limoncello ½ oz. Chili Syrup* ¾ oz. Manzanilla Sherry ¾ oz. Lemon Juice Shake ingredients and 1 barspoon Grapefruit serve straight up in an old- Marmalade fashioned glass with grated dark chocolate. Shake with ice and double- strain into chilled cock- * Chili Syrup: Add 2 tbsps. red pep- tail glass. Garnish with an per fl akes to 1 pint of water; bring to boil. Simmer for 10 minutes. Stir in 2 orange twist. cups of sugar. Transfer to sterile container and refrigerate. L’ITALIENNE 2 oz. Vodka LYCHEE JUICY ¼ oz. Lillet Blonde 1½ oz. Vodka ¼ oz. Ramazzotti Amaro ½ oz. Lychee Liqueur 1 dash Orange Bitters 1 oz. Orange Juice Stir and strain into cocktail 1 oz. Pineapple Juice glass. 2 dashes Angostura Bitters Shake with ice and strain LONG ISLAND ICED TEA into chilled cocktail glass. ¾ oz. Vodka Garnish with a pineapple ¾ oz. Tequila leaf– stuffed lychee nut. ¾ oz. Gin ¾ oz. Light Rum MADRAS ¾ oz. Triple Sec 1½ oz. Vodka ½ oz. Superfi ne Sugar 4 oz. Cranberry Juice (or Simple Syrup) 1 oz. Orange Juice ½ oz. Lemon Juice Pour into highball glass over Cola ice. Garnish with a wedge Combine fi rst seven ingredi- of lime. ents and pour into ice-fi lled highball glass. Add cola for color. Garnish with a wedge of lime.

c07_2p.p.indd 158 8/29/08 2:39:01 PM NINOTCHKA COCKTAIL 159

MARACUYA MOSQUITO MOSCOW MULE 4 Basil Leaves 1½ oz. Vodka 1½ oz. Vodka ½ oz. Lime Juice ½ oz. Green Chartreuse Ginger Beer ½ oz. Lime Juice Pour vodka and lime juice ½ oz. Simple Syrup into Irish coffee glass. Add 1 oz. Passion Fruit Juice ice cubes and fi ll with ginger Muddle basil in mixing glass. beer. Drop lime wedge in Add rest of the ingredients. mug for garnish. Shake with ice and double strain into Collins glass fi lled NAKED PRETZEL with crushed ice. Garnish ¾ oz. Vodka with a basil leaf. 1 oz. Melon Liqueur ½ oz. Crème de Cassis MISS JONES 2 oz. Pineapple Juice 1½ oz. Vanilla Vodka Stir and pour into ice-fi lled 1 oz. Lemon Juice old- fashioned glass. ½ oz. Butterscotch Schnapps ½ oz. Limoncello NIJINSKI BLINI Shake with ice and strain 1 oz. Vodka into chilled cocktail glass. 2 oz. Pureed Peaches Garnish with a whole star ½ oz. Lemon Juice anise pod. 1 splash Peach Schnapps 1 splash Champagne, chilled MR. 404 Pour into chilled champagne 1½ oz. Vodka fl ute and stir gently.

¾ oz. Elderﬂ ower Liqueur VODKA ¾ oz. Lemon Juice NINOTCHKA COCKTAIL ½ oz. Simple Syrup 1½ oz. Vodka ½ oz. Aperol ½ oz. Crème de Cacao Shake with ice and strain (White) into chilled cocktail glass. 1 tbsp. Lemon Juice Garnish with an orange twist. Shake with ice and strain into chilled cocktail glass. MOCHA EXPRESS 2 oz. Vodka ¾ oz. Irish Cream Liqueur ¾ oz. Kahlua 1 oz. Espresso Coffee Shake with ice and strain into chilled cocktail glass.

c07_2p.p.indd 159 8/29/08 2:39:01 PM 160 ORANG-A-TANG

ORANG- A- TANG PETIT ZINC 1 oz. Vodka 1 oz. Vodka ½ oz. Triple Sec ½ oz. Triple Sec 1 splash Grenadine ½ oz. Sweet Vermouth 6 oz. Orange Juice ½ oz. Orange Juice 1 splash Superfi ne Sugar (preferably Seville; (or Simple Syrup) otherwise, add ¼ oz. Lemon Juice) 1 splash Lemon Juice Shake with ice and strain 1 oz. 151-proof Rum into chilled cocktail glass. Lightly blend all ingredients Garnish with a wedge of except rum. Strain into large orange. snifter half-fi lled with ice. Float rum on top. Garnish PICKLED MARTINI with tropical fruits. 2 oz. Vodka PAVLOVA SUPREME ¼ oz. Dry Vermouth ¾ oz. Sweet Pickle Brine 2 oz. Vodka, chilled ½ oz. Crème de Cassis Stir with ice and strain into chilled cocktail glass. Gar- Mix in red- wine glass fi lled nish with a pickle. with crushed ice. PINK LEMONADE PEACH ICED TEA 1½ oz. Citrus-fl avored Vodka 1½ oz. Peach-fl avored Vodka 1 splash Triple Sec ½ oz. Orange Curaçao 1 splash Lime Juice 2 oz. Iced Tea 1 splash Superfi ne Sugar ¾ oz. Lemon Juice (or Simple Syrup) ½ oz. Honey Syrup 1 splash Lemon Juice Shake with ice and strain 2 oz. Cranberry Juice into ice-fi lled Collins glass. Shake and pour into ice- Garnish with a slice of peach fi lled Collins glass. Garnish and a lemon wheel. with a lemon wheel.

PINK PUSSYCAT 1½ oz. Vodka Pineapple or Grapefruit Juice 1 dash Grenadine Pour vodka into ice-ﬁ lled highball glass. Fill with juice. Add grenadine for color and stir.

c07_2p.p.indd 160 8/29/08 2:39:02 PM RED APPLE 161

POLYNESIAN COCKTAIL PURPLE PASSION TEA 1½ oz. Vodka ¼ oz. Vodka ¾ oz. Cherry-fl avored Brandy ¼ oz. Rum 1 oz. Lime Juice ¼ oz. Gin Shake with ice and strain ½ oz. Black Raspberry Liqueur into chilled sugar- rimmed cocktail glass. 2 oz. Superfi ne Sugar (or Simple Syrup) PRETTY IN PINK 2 oz. Lemon Juice 2 oz. Vodka 3 oz. Lemon-lime Soda ¾ oz. Crème de Noyaux Pour into ice-fi lled highball ¾ oz. Lemon Juice glass and stir. Garnish with a Club Soda twist of lemon peel. Shake fi rst three ingredi- PURPLE RUBY ents and strain into ice-fi lled 1½ oz. Vodka Collins glass. Top with club soda. 1½ oz. Pomegranate Juice ½ oz. Grapefruit Juice PRIORITY COCKTAIL ¼ oz. Lime Juice 2 oz. Vodka ¼ oz. Honey Syrup ½ oz. Calvados Shake with ice and strain ½ oz. Coffee Liqueur into chilled cocktail glass. Stir with ice and strain into Garnish with a grapefruit chilled cocktail glass. Gar- twist. nish with a lemon twist. RED APPLE PURPLE MASK 1 oz. 100-proof Vodka VODKA 1 oz. Vodka 1 oz. Apple Juice 1 oz. Grape Juice 1 tbsp. Lemon Juice ½ oz. Crème de Cacao 1 tsp. Grenadine (White) Shake with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled cocktail glass.

PURPLE PASSION 1½ oz. Vodka 3 oz. Grapefruit Juice 3 oz. Grape Juice Sugar Chill, stir, add sugar as needed, and serve in Col- lins glass.

c07_2p.p.indd 161 8/29/08 2:39:02 PM 162 REDHEAD MARTINI

REDHEAD MARTINI RUBY RED 4 Whole Strawberries 2 oz. Grapefruit-fl avored ¾ oz. Lemon Juice Vodka ¾ oz. Superfi ne Sugar 1½ oz. Triple Sec (or Simple Syrup) 1 splash Orange Juice 1½ oz. Citrus-fl avored Vodka 1½ oz. Grapefruit Juice 1 splash Moscato d’Asti (or Shake with ice and strain Sweet Sparkling Wine) into chilled cocktail glass. Muddle strawberries in mix- Garnish with a tangerine ing glass with lemon juice wedge. and sugar/syrup. Cover with ice, add vodka, and shake RUSSIAN BEAR well. Strain into chilled cock- COCKTAIL tail glass. Splash with spar- 1 oz. Vodka kling wine. Garnish with a ½ oz. Crème de Cacao strawberry. (White) 1 tbsp. Light Cream ROBIN’S NEST Stir with ice and strain into 1 oz. Vodka chilled cocktail glass. 1 oz. Cranberry Juice ½ oz. Crème de Cacao RUSSIAN COCKTAIL (White) ¾ oz. Crème de Cacao Shake with ice and strain (White) into chilled cocktail glass. ¾ oz. Gin ¾ oz. Vodka ROUXBY RED Shake with ice and strain 1½ oz. Grapefruit-fl avored into chilled cocktail glass. Vodka ¼ oz. Lemon Juice SAM- TINI ¾ oz. Grapefruit Juice 1¼ oz. Vodka ½ oz. Campari 1 splash Sambuca ½ oz. Simple Syrup 1 dash Blue Curaçao Shake with ice and strain Stir with ice and strain into into salt- rimmed cocktail chilled cocktail glass. Gar- glass. nish with a twist of orange.

c07_2p.p.indd 162 8/29/08 2:39:03 PM STOCKHOLM 75 163

SCREWDRIVER SONIC BLASTER 1½ oz. Vodka ½ oz. Vodka 5 oz. Orange Juice ½ oz. Light Rum Pour into ice-fi lled highball ½ oz. Banana Liqueur glass. Stir well. 1 oz. Pineapple Juice 1 oz. Orange Juice SEABREEZE 1 oz. Cranberry Juice 1½ oz. Vodka Shake and pour into ice- 4 oz. Cranberry Juice fi lled Collins glass. Garnish 1 oz. Grapefruit Juice with orange and lime slices. Pour into ice-fi lled highball glass. Garnish with a wedge SOVIET of lime. 1½ oz. Vodka ½ oz. Amontillado Sherry SHALOM ½ oz. Dry Vermouth 1½ oz. 100-proof Vodka Shake with ice and strain 1 oz. Madeira into ice-fi lled old- fashioned 1 tbsp. Orange Juice glass. Add a twist of lemon Shake with ice and strain peel. into ice-fi lled old- fashioned glass. Add an orange slice. SPUTNIK 1¼ oz. Vodka SIBERIAN SLEIGHRIDE 1¼ oz. Peach Schnapps 1¼ oz. Vodka 3 oz. Orange Juice ¾ oz. Crème de Cacao 3 oz. Light Cream (White) Shake with ice until frothy, ½ oz. Crème de Menthe and pour into red-wine VODKA (White) glass. Garnish with a slice of 3 oz. Light Cream fresh peach. Shake with ice and strain into chilled snifter. Sprinkle STOCKHOLM 75 with chocolate shavings. ¾ oz. Citrus-fl avored Vodka ¾ oz. Superfi ne Sugar SINO- SOVIET SPLIT (or Simple Syrup) 2 oz. Vodka ¾ oz. Lemon Juice 1 oz. Amaretto 5 oz. Champagne, chilled Milk or Light Cream Shake vodka, sugar/syrup, Combine fi rst two ingre- and juice with ice. Strain into dients in ice-fi lled old- chilled, oversized, sugar- fashioned glass. Fill with milk rimmed cocktail glass. Fill or cream. with Champagne.

c07_2p.p.indd 163 8/29/08 2:39:03 PM 164 STUPID CUPID

STUPID CUPID SWISS MARTINI 2 oz. Citrus-fl avored Vodka 3 oz. Vodka ½ oz. Sloe Gin ¾ oz. Cherry-fl avored Brandy 1 splash Superfi ne Sugar Stir with ice in mixing glass (or Simple Syrup) and strain into chilled cock- 1 splash Lemon Juice tail glass. Garnish with a Stir with ice and strain into twist of lemon peel or an chilled cocktail glass. Gar- olive. nish with a maraschino cherry. TABBY CAT 2 oz. Dubonnet Rouge THE SUMMER OF LOVE 1 oz. Orange-fl avored Vodka 2 oz. Orange-fl avored Vodka 2 dashes Orange Bitters 2 drops Rose Water Stir with ice and strain into 1 oz. Lillet Blanc chilled cocktail glass. Gar- ¼ oz. Chambord nish with a lemon twist. Shake with ice and strain into chilled cocktail glass. TIGER TANAKA Garnish with a lemon twist. 3 Cilantro Leaves ¼-inch piece Peeled Ginger SURF RIDER Root 3 oz. Vodka 2 oz. Citrus Vodka 1 oz. Sweet Vermouth ½ oz. Limoncello ½ cup Orange Juice ¾ oz. Pineapple Juice 1 oz. Lemon Juice Muddle the ginger and ½ tsp. Grenadine cilantro in mixing glass. Add Shake with ice and strain rest of ingredients. Shake into chilled cocktail glass. and double-strain into Garnish with an orange slice chilled cocktail glass. and a maraschino cherry. THE TITIAN SWEET MARIA 1 oz. Orange-fl avored Vodka 1 tbsp. Light Cream ½ oz. Grand Marnier ½ oz. Amaretto 1 oz. Passion Fruit Juice 1 oz. Vodka ½ oz. Lime Juice ½ oz. Pomegranate Syrup Shake with ice and strain into chilled cocktail glass. Shake with ice and strain into chilled cocktail glass. Garnish with a fresh raspberry.

c07_2p.p.indd 164 8/29/08 2:39:04 PM VELVET HAMMER 165

TOASTED DROP TROPICAL ICED TEA 1½ oz. Citrus Vodka ½ oz. Vodka ¾ oz. Limoncello ½ oz. Rum ¼ oz. Amaretto ½ oz. Gin 1 oz. Lemon Juice ½ oz. Triple Sec 1 Egg White ½ oz. Superfi ne Sugar (or Simple Syrup) Shake without ice. Then ½ oz. Lemon Juice shake with ice and strain into cinnamon- sugar- rimmed 1 oz. Pineapple Juice cocktail glass. Garnish with a 1 oz. Cranberry Juice lemon twist. ½ oz. Grenadine Combine in mixing glass TOP BANANA and strain into ice-fi lled Col- 1 oz. Vodka lins glass. Garnish with sea- 1 oz. Crème de Banana sonal fruits. 2 oz. Orange Juice TWISTER Shake with ice and strain into ice-fi lled old- fashioned 2 oz. Vodka glass. ¹⁄³ oz. Lime Juice Lemon Soda TRIDENT Pour vodka and lime juice 1 oz. Aquavit (or Vodka) into Collins glass. Add sev- ½ oz. Cynar eral ice cubes and drop a 1 oz. Dry Sherry lime twist into glass. Fill with 2 dashes Peach Bitters lemon soda and stir. Stir and strain into cocktail VELVET HAMMER glass. Garnish with a lemon VODKA 1½ oz. Vodka twist. 1 tbsp. Crème de Cacao 1 tbsp. Light Cream Shake with ice and strain into chilled cocktail glass.

c07_2p.p.indd 165 8/29/08 2:39:04 PM 166 VELVET PEACH HAMMER

VELVET PEACH VODKA COLLINS HAMMER 1 oz. Lemon Juice 1¾ oz. Vodka 1 tsp. Superfi ne Sugar ¾ oz. Peach Schnapps (or Simple Syrup) 1 splash Superfi ne Sugar 2 oz. Vodka (or Simple Syrup) Club Soda 1 splash Lemon Juice Shake lemon juice, sugar/ Pour vodka and schnapps syrup, and vodka with ice into ice-fi lled old- fashioned and strain into chilled Collins glass. Stir and top with glass. Add several ice cubes, sugar/syrup and lemon juice. fi ll with club soda, and stir. Garnish with a slice of fresh Garnish with slices of lemon peach. and orange and a maraschino cherry. Serve with a VICTORY COLLINS straw. 1½ oz. Vodka 3 oz. Unsweetened Grape VODKA COOLER Juice ½ tsp. Superfi ne Sugar 3 oz. Lemon Juice (or Simple Syrup) 1 tsp. Superfi ne Sugar 2 oz. Club Soda (or Simple Syrup) 2 oz. Vodka Shake with ice and strain Club Soda or Ginger Ale into ice-fi lled Collins glass. In Collins glass, stir sugar/ Add a slice of orange. syrup with club soda. Fill glass with ice and add VODKA AND APPLE vodka. Fill with club soda JUICE or ginger ale and stir again. 2 oz. Vodka Insert a spiral of orange or Apple Juice lemon peel and dangle end over rim of glass. Pour vodka into ice-fi lled highball glass. Fill with apple VODKA DAISY juice and stir. 1 oz. Lemon Juice VODKA AND TONIC ½ tsp. Superfi ne Sugar (or Simple Syrup) 2 oz. Vodka 1 tsp. Grenadine Tonic Water 2 oz. Vodka Pour vodka into highball Shake with ice and strain glass over ice. Add tonic and into chilled beer mug or stir. Garnish with a lemon metal cup. Add ice cubes wedge. and garnish with fruits.

c07_2p.p.indd 166 8/29/08 2:39:05 PM WARSAW COCKTAIL 167

VODKA GIMLET VODKA SLING 1 oz. Lime Juice 1 tsp. Superfi ne Sugar 1 tsp. Superfi ne Sugar (or Simple Syrup) (or Simple Syrup) 1 tsp. Water 1½ oz. Vodka 1 oz. Lemon Juice Shake with ice and strain 2 oz. Vodka into chilled cocktail glass. Dissolve sugar/syrup in water and lemon juice. Add VODKA GRASSHOPPER vodka. Pour into ice-fi lled ¾ oz. Vodka old- fashioned glass and stir. ¾ oz. Crème de Menthe Add a twist of orange peel. (Green) ¾ oz. Crème de Cacao VODKA SOUR (White) 1 oz. Lemon Juice Shake with ice and strain ½ tsp. Superfi ne Sugar into chilled cocktail glass. (or Simple Syrup) 2 oz. Vodka VODKA ON THE ROCKS Shake with ice and strain 2 oz. Vodka into chilled sour glass. Gar- Put two or three ice cubes in nish with a half-slice of old- fashioned glass and add lemon and a maraschino vodka. Serve with a twist of cherry. lemon peel. VODKA STINGER VODKA SALTY DOG 1 oz. Vodka 1½ oz. Vodka 1 oz. Crème de Menthe (White) 5 oz. Grapefruit Juice VODKA ¼ tsp. Salt Shake with ice and strain into chilled cocktail glass. Pour into ice-fi lled highball glass. Stir well. WARSAW COCKTAIL VODKA “7” 1½ oz. Vodka ½ oz. Blackberry-fl avored 2 oz. Vodka Brandy ½ oz. Lime Juice ½ oz. Dry Vermouth Lemon- lime Soda 1 tsp. Lemon Juice Pour vodka and lime juice Shake with ice and strain into ice-fi lled Collins glass. into chilled cocktail glass. Drop a twist of lime in glass, fi ll with lemon- lime soda, and stir.

c07_2p.p.indd 167 8/29/08 2:39:05 PM 168 WEST SIDE

WEST SIDE WHITE RUSSIAN 1½ oz. Lemon Vodka 1 oz. Coffee Liqueur 1 oz. Lemon Juice 2 oz. Vodka ½ oz. Simple Syrup Milk or Cream 6 Mint Leaves Pour coffee liqueur and Club Soda vodka into ice-fi lled old- Shake fi rst four ingredients fashioned glass and fi ll with with ice and double-strain milk or cream. into chilled cocktail glass. Top with a splash of club soda.

Bend Your Spoon This trick will improve your stirring skills: Put a slight bend in the long handle of a stainless steel barspoon. Now slide the back of the bowl down the inside of the mixing glass to the bottom. The top end of the spoon should be directly over the center of the mixing glass. The bend will allow the spoon to rotate over the center of the glass with almost no circular movement of the hand. The back of the spoon will rotate around the inside of the mixing glass—pushing the ice ahead so that liquid and cubes rotate gracefully as a unit in a clockwise direction. Graceful stirring will not only insure a heavy, silky texture, but is essential in achieving the style and ceremony with which these drinks should be prepared. —DALE DEGROFF (a.k.a. King Cocktail), author of The Craft of the Cocktail

c07_2p.p.indd 168 8/29/08 2:39:06 PM WHISKIES 8/29/08 2:39:19 PM8/29/08 2:39:19 PM WHISKIES for four distinct spir- based grain whiskey, based grain whiskey, corn- ltered through ten feet of sugar maple through ltered re is used to fl avor the fi nal product. Ameri- nal product. fi avor the is used to fl re fueled fi WHISKEY UMBRELLA AN IS TERM its—Irish, Scotch, bourbon, and rye—distilled from a fer- and rye—distilled from its—Irish, Scotch, bourbon, In Ireland and aged in oak barrels. mented mash of grain spelled with an “e”; in Scotland it’s and the United States, without one. spelled and Canada it’s a whisky production, and barley malt. In Scotch barley, comprises Irish whiskey peat- charcoal. is making a comeback. Though wheat Prohibition, before Rye spirit once the leading brown (a.k.a. straight rye), by commonly used to make rye whiskey, and barley are of 51 percent U.S. law it must be made with a minimum in Canada anything goes. rye, whereas simply “whiskey” is ditional or integral to the drink. Where tra- if it’s c whiskey specifi list a The following recipes to experiment. listed, feel free can whiskey falls into two categories: straight whiskey, two categories: straight whiskey, can whiskey falls into of a grain, and at least 51 percent which is made from least two 100-proof a combination of at blended whiskey, grain spirits, straight whiskies blended with neutral spirits, styles: in three or light whiskies. Straight whiskey is made and rye. Bourbon can be made with bourbon, Tennessee, employs fresh one of two types of mash: sweet, which which combines a new yeast to start fermentation, or sour, the previous mash from batch of sweet mash with residual fermentation. Within two styles: the bourbon category are whiskey). wheat and rye (not to be confused with rye it mature, to barrels the whiskey goes into charred before that whiskey is similar to bourbon, except Tennessee is painstakingly fi c08_2p.p.indd 169c08_2p.p.indd 169 170 19TH CENTURY

19TH CENTURY ALLEGHENY 1½ oz. Whiskey (Bourbon) 1 oz. Whiskey (Bourbon) ¾ oz. Lemon Juice 1 oz. Dry Vermouth ¾ oz. Crème de Cacao, 1½ tsps. Blackberry-fl avored (White) Brandy ¾ oz. Lillet Rouge 1½ tsps. Lemon Juice Shake with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled cocktail glass. Add a twist of lemon peel ADDERLEY COCKTAIL on top. 2 oz. Whiskey (Rye) ¾ oz. Maraschino Liqueur AMERICANA ¾ oz. Fresh Lemon Juice ¼ oz. Whiskey (Tennessee) 2 dashes Orange Bitters ½ tsp. Superfi ne Sugar (or Simple Syrup) Shake and strain into cock- 1–2 dashes Bitters tail glass. Garnish with Champagne, chilled fl amed orange twist. Combine fi rst three ingre- AFFINITY COCKTAIL dients in ice-fi lled Collins glass, stirring until sugar is 1 oz. Dry Vermouth dissolved. Fill with Cham- 1 oz. Sweet Vermouth pagne and add a slice of 1 oz. Whisky (Scotch) peach. 3 dashes Orange Bitters Stir with ice and strain into AMERICAN TRILOGY chilled cocktail glass. 1 cube Brown Sugar 1 oz. Whiskey (Straight Rye) ALGONQUIN 1 oz. Applejack 1½ oz. Whiskey (Rye) Muddle sugar cube in mix- 1 oz. Dry Vermouth ing glass. Add rest of ingre- 1 oz. Pineapple Juice dients. Stir with ice and Shake with ice and strain strain into chilled old- into chilled cocktail glass. fashioned glass. Garnish with an orange twist.

c08_2p.p.indd 170 8/29/08 2:39:19 PM BEALS COCKTAIL 171

ANGEL’S SHARE BACK PORCH SWIZZLE 1½ oz. Whiskey (Bourbon) 1½ oz. Whiskey (Bourbon) ½ oz. Amaro ½ oz. Dry Vermouth ¼ oz. Crème de Cassis 1 oz. Pineapple Juice 1 dash Orange Bitters 1 oz. Ginger Beer Stir with ice and strain into Green Chartreuse chilled cocktail glass. Gar- Build fi rst four ingredients nish with a lemon twist. in highball glass fi lled with crushed ice. Swizzle until AQUARIUS glass frosts. Float Chartreuse 1½ oz. Whisky (Scotch) on top, and garnish with a ½ oz. Cherry-fl avored Brandy mint sprig. 1 oz. Cranberry Juice BASIN STREET Shake with ice and strain 2 oz. Whiskey (Bourbon) into old- fashioned glass over ice. 1 oz. Triple Sec 1 oz. Lemon Juice AUTUMN LEAVES Shake well with ice and ¾ oz. Whiskey (Straight Rye) strain into chilled cocktail ¾ oz. Apple Brandy glass. ¾ oz. Sweet Vermouth BEADLESTONE ¼ oz. Strega COCKTAIL 2 dashes Angostura Bitters 1½ oz. Dry Vermouth Stir with ice and strain into 1½ oz. Whisky (Scotch) ice-fi lled old- fashioned glass. Garnish with an Stir with ice and strain into orange twist. chilled cocktail glass.

AZTEC’S MARK BEALS COCKTAIL 1½ oz. Whiskey (Bourbon) 1½ oz. Whisky (Scotch) ½ oz. Crème de Cacao ½ oz. Dry Vermouth (White) ½ oz. Sweet Vermouth

¼ oz. Bénédictine Stir with ice and strain into WHISKIES 2 dashes Tabasco Sauce chilled cocktail glass. Stir with ice and strain into chilled cocktail glass. Gar- nish with an orange twist.

c08_2p.p.indd 171 8/29/08 2:39:20 PM 172 BENSONHURST

BENSONHURST BLOOD- AND-SAND 2 oz. Whiskey (Straight Rye) COCKTAIL 1 oz. Dry Vermouth ½ oz. Whisky (Scotch) ¼ oz. Maraschino Liqueur ½ oz. Cherry-ﬂ avored Brandy Cynar ½ oz. Sweet Vermouth Stir ﬁ rst three ingredi- 1 tbsp. Orange Juice ents with ice and strain into Shake with ice and strain chilled, Cynar- rinsed cock- into chilled cocktail glass. tail glass. BOBBY BURNS BLACK HAWK COCKTAIL 1¼ oz. Whiskey (Bourbon) 1½ oz. Sweet Vermouth 1¼ oz. Sloe Gin 1½ oz. Whisky (Scotch) Stir with ice and strain into 1¼ tsps. Bénédictine chilled cocktail glass. Gar- Stir with ice and strain into nish with a maraschino chilled cocktail glass. Gar- cherry. nish with a twist of lemon peel. BLARNEY STONE COCKTAIL THE BONE 2 oz. Whiskey (Irish) 2 oz. Whiskey (Bourbon) ½ tsp. Anisette ¹⁄³ oz. Lime Juice ½ tsp. Triple Sec ¹⁄³ oz. Simple Syrup ¼ tsp. Maraschino Liqueur 3 dashes Tabasco Sauce 1 dash Bitters Shake with ice and strain Shake with ice and strain into chilled shot glass. into chilled cocktail glass. Garnish with a twist of BOURBON À LA CRÈME orange peel and an olive. 2 oz. Whiskey (Bourbon) 1 oz. Crème de Cacao THE BLINKER (Brown) 2 oz. Whisky (Rye; Canadian) 1–2 Vanilla Beans 1½ oz. Grapefruit Juice Combine with ice in mixing 1 tsp. Raspberry Syrup glass and refrigerate for at Shake and strain into cock- least 1 hour. Shake well and tail glass. Garnish with serve straight up in an old- grapefruit twist or speared fashioned glass. raspberry.

c08_2p.p.indd 172 8/29/08 2:39:20 PM BRIGHTON PUNCH 173

BOURBON COBBLER BOURBON ON THE 2½ oz. Whiskey (Bourbon) ROCKS 1 tbsp. Lemon Juice 2 oz. Whiskey (Bourbon) 2 tsps. Grapefruit Juice Pour bourbon into old- 1½ tsps. Almond Extract fashioned glass half-fi lled Combine all ingredients in with ice. mixing glass, and then pour into ice-fi lled old- fashioned BOURBON RENEWAL glass. Garnish with a peach 2 oz. Whiskey (Bourbon) slice. 1 oz. Lemon Juice ½ oz. Crème de Cassis BOURBON CRUSTA ½ oz. Simple Syrup 2 oz. Whiskey (Bourbon) 1 dash Angostura Bitters ½ oz. Triple Sec Shake with ice and strain ½ oz. Maraschino Liqueur into ice-fi lled old- fashioned ½ oz. Lemon Juice glass. 2 dashes Orange Bitters Shake with ice and strain BOURBON AND WATER into chilled cocktail glass. 2 oz. Whiskey (Bourbon) Garnish with an orange peel. 4 oz. Water Pour bourbon and water into BOURBON AND ELDER old- fashioned glass. Add ice 3 oz. Whiskey (Bourbon) and stir. Garnish with a twist 1 tbsp. Elderfl ower Syrup of lemon peel. 1 dash Angostura Bitters BRIGHTON PUNCH Stir and strain into chilled old- fashioned glass. Garnish ¾ oz. Whiskey (Bourbon) with lemon twist. ¾ oz. Brandy ¾ oz. Bénédictine BOURBON HIGHBALL 2 oz. Orange Juice 2 oz. Whiskey (Bourbon) 1 oz. Lemon Juice Ginger Ale or Club Soda Club Soda

Combine in ice-fi lled high- Shake fi rst fi ve ingredients WHISKIES ball glass and stir. Garnish with ice and pour into ice- with a twist of lemon peel. fi lled Collins glass. Fill with club soda and stir gently. Garnish with orange and lemon slices and serve with a straw.

c08_2p.p.indd 173 8/29/08 2:39:21 PM 174 BROOKLYN

BROOKLYN CABLEGRAM 1½ oz. Whiskey (Rye or 1 oz. Lemon Juice Bourbon) 1 tsp. Superfi ne Sugar ½ oz. Sweet Vermouth (or Simple Syrup) 1 dash Amer Picon 2 oz. Whiskey 1 dash Maraschino Liqueur Ginger Ale Stir with ice and strain into Stir fi rst three ingredients chilled cocktail glass. with ice cubes in highball glass and fi ll with ginger ale. BUDDY’S FAVORITE 1½ oz. Whiskey (Bourbon) CALIFORNIA 6 oz. Water, cold LEMONADE 2 oz. Lemon Juice Pour ingredients into highball glass. Stir and serve 1 oz. Lime Juice without ice. 1 tbsp. Superfi ne Sugar (or Simple Syrup) BULL AND BEAR 2 oz. Whiskey ¼ tsp. Grenadine 1½ oz. Whiskey (Bourbon) Club Soda ¾ oz. Orange Curaçao 1 tbsp. Grenadine Shake fi rst fi ve ingredi- 1 oz. Lemon Juice ents with ice and strain into chilled Collins glass over Shake with ice and strain shaved ice. Fill with club into chilled cocktail glass. soda and garnish with slices Garnish with a maraschino of orange and lemon, and cherry and an orange slice. a maraschino cherry. Serve with straws.

You’re in Charge Ignore absolutes, as well as recipes that say this is the “only” way to make this drink. The best way is the way that works best for you. This also means that just because somebody passes on a tip, rule, or recipe to you, doesn’t mean you should assume it is really the right way to do it. As the bartender, you should be the one to decide what really works. —ROBERT HESS (a.k.a. DrinkBoy), Mixology Research Engineer

c08_2p.p.indd 174 8/29/08 2:39:21 PM CHANCELLOR COCKTAIL 175

CAMERON’S KICK CANADIAN PINEAPPLE COCKTAIL 1½ oz. Whisky (Canadian) ¾ oz. Whisky (Scotch) 1 tsp. Pineapple Juice ¾ oz. Whiskey (Irish) 1 tbsp. Lemon Juice ½ oz. Lemon Juice ½ tsp. Maraschino Liqueur 2 dashes Orange Bitters Shake with ice and strain Shake with ice and strain into ice-fi lled old- fashioned into chilled cocktail glass. glass. Add a stick of pineapple. CANADIAN BREEZE 1½ oz. Whisky (Canadian) CANAL STREET DAISY 1 tsp. Pineapple Juice ¾ oz. Lemon Juice 1 tbsp. Lemon Juice 1 oz. Orange Juice ½ tsp. Maraschino Liqueur 1 oz. Whisky (Scotch) Shake with ice and strain Club Soda into ice-fi lled old- fashioned Pour juices and Scotch into glass. Garnish with a pine- ice-fi lled Collins glass. Add apple wedge or spear and a club soda and an orange maraschino cherry. slice.

CANADIAN CHERRY CARRÉ REPRISE 1½ oz. Whisky (Canadian) 1 oz. Whiskey (Straight Rye) ½ oz. Maraschino Liqueur 1 oz. Cognac 1½ tsps. Lemon Juice 1 oz. Sweet Vermouth 1½ tsps. Orange Juice ½ oz. Elderﬂ ower Liqueur Shake all ingredients and 1 dash Angostura Bitters strain into ice-ﬁ lled old- 1 dash Peychaud’s Bitters fashioned glass. Moisten Stir with ice and strain into glass rim with maraschino chilled old- fashioned glass. liqueur. Garnish with a lemon twist.

CANADIAN COCKTAIL CHANCELLOR COCKTAIL

1½ oz. Whisky (Canadian) 1½ oz. Whisky (Scotch) WHISKIES 1 dash Bitters ½ oz. Dry Vermouth 1½ tsps. Triple Sec ½ oz. Port Wine 1 tsp. Superﬁ ne Sugar 1 dash Peychaud’s Bitters (or Simple Syrup) Stir and strain into cocktail Shake with ice and strain glass. Garnish with a twist of into chilled cocktail glass. lemon.

c08_2p.p.indd 175 8/29/08 2:39:22 PM 176 CHAPEL HILL

CHAPEL HILL CHI- TOWN FLIP 1½ oz. Whiskey (Bourbon) 2 oz. Whiskey (Bourbon) ½ oz. Triple Sec ¾ oz. Tawny Port 1 tbsp. Lemon Juice ¾ oz. Lemon Juice Shake with ice and strain ¾ oz. Licor 43 into chilled cocktail glass. ¼ oz. Simple Syrup Add a twist of orange peel. 1 Whole Egg Shake ingredients without CHAPLIN ice. Then shake with ice ¾ oz. Whiskey (Bourbon) and strain into Collins glass. ¾ oz. Dry Sherry Garnish with grated nutmeg ¾ oz. Ramazzotti Amaro and three drops angostura ¹⁄8 oz. Triple Sec bitters. 2 dashes Orange Bitters COFFEE Stir with ice and strain into OLD- FASHIONED chilled cocktail glass. Gar- 1½ tsp. Instant Coffee nish with a twist of lemon peel. ½ cup Water 2 tsps. Superﬁ ne Sugar CHAS (or Simple Syrup) 2 dashes Bitters 1¼ oz. Whiskey (Bourbon) 1 oz. Whiskey (Bourbon) ¹⁄8 oz. Amaretto 2 oz. Club Soda ¹⁄8 oz. Bénédictine Dissolve coffee in water; stir ¹⁄8 oz. Triple Sec in sugar/syrup, bitters, and ¹⁄8 oz. Orange Curaçao bourbon. Add club soda Stir with ice and strain into and pour into ice-ﬁ lled old- chilled cocktail glass. Gar- fashioned glass. Garnish with nish with an orange twist. an orange slice and a maraschino cherry. CHEF’S PAIN 2 oz. Whiskey (Bourbon) ¾ oz. Lime Juice ½ oz. Blackberry Liqueur ½ oz. B & B Shake with ice and strain into chilled cocktail glass.

c08_2p.p.indd 176 8/29/08 2:39:22 PM DERBY 177

COMMODORE THE DEBONAIR COCKTAIL 2½ oz. Whisky (Single Malt 2 oz. 1792 Ridgemont Scotch) Reserve Bourbon Whiskey 1 oz. Ginger Liqueur ¾ oz. Crème de Cacao Stir and strain into chilled (White) cocktail glass. Garnish with a ½ oz. Lemon Juice lemon twist. 1 dash Grenadine Shake with ice and strain DE LA LOUISIANE into chilled champagne ¾ oz. Whiskey (Rye) fl ute. ¾ oz. Sweet Vermouth ¾ oz. Bénédictine COWBOY COCKTAIL 3 dashes Pastis (or Pernod or 1½ oz. Whiskey (Bourbon) other Absinthe substitute) 1 tbsp. Light Cream 3 dashes Peychaud’s Bitters Shake with ice and strain Stir with ice and strain into into chilled cocktail glass. chilled cocktail glass. Gar- nish with a maraschino CREOLE LADY cherry. 1½ oz. Whiskey (Bourbon) 1½ oz. Madeira THE DELMARVA 1 tsp. Grenadine COCKTAIL 2 oz. Whiskey (Rye) Stir with ice and strain into chilled cocktail glass. Serve ½ oz. Dry Vermouth with one green and one red ½ oz. Crème de Menthe (White) maraschino cherry. ½ oz. Lemon Juice DAISY DUELLER Shake and strain into chilled 1½ oz. Whiskey (Tennessee) cocktail glass. Garnish with a 1½ tsps. Lemon Juice mint leaf. 1½ tsps. Superfi ne Sugar (or Simple Syrup) DERBY Several drops Triple Sec 2 oz. Whiskey (Bourbon) Club Soda ¼ oz. Bénédictine WHISKIES Shake fi rst four ingredients 1 dash Angostura Bitters with ice. Strain into chilled Stir with ice and strain into highball glass. Add ice and chilled cocktail glass. Gar- fi ll with soda. Garnish with nish with a lemon peel. fruit slices.

c08_2p.p.indd 177 8/29/08 2:39:23 PM 178 DESHLER

DESHLER DIXIE WHISKEY 1½ oz. Whiskey (Rye) COCKTAIL ½ oz. Dubonnet ½ tsp. Superfi ne Sugar (or Simple Syrup) ¼ oz. Triple Sec 1 dash Bitters 2 dashes Angostura Bitters ¼ tsp. Triple Sec Stir and strain into cham- ½ tsp. Crème de Menthe pagne fl ute. Garnish with a (White) lemon twist. 2 oz. Whiskey (Bourbon) DINAH COCKTAIL Shake with ice and strain into chilled cocktail glass. ¾ oz. Lemon Juice ½ tsp. Superfi ne Sugar DOLCE VITA (or Simple Syrup) 1½ oz. Whiskey (Bourbon) 2 oz. Whiskey (Bourbon) ½ oz. Sweet Vermouth Shake well with ice and ½ oz. Hazelnut Liqueur strain into chilled cocktail glass. Garnish with a mint Stir and strain into cock- leaf. tail glass rimmed with powdered dried fruit. DIRTY HARRY 2 oz. Whiskey (Straight Rye) DOUBLE STANDARD SOUR ½ oz. Sweet Vermouth ¼ oz. Maraschino Liqueur 1 oz. Lemon Juice (or ½ oz. Lime Juice) 1 splash Absinthe ½ tsp. Superfi ne Sugar Stir fi rst three ingredi- (or Simple Syrup) ents with ice and strain into ¾ oz. Whiskey chilled, absinthe- rinsed ¾ oz. Gin cocktail glass. Garnish with ½ tsp. Grenadine a cherry. Shake with ice and strain into chilled sour glass. Gar- DIXIE JULEP nish with a half-slice of 1 tsp. Superfi ne Sugar lemon and a maraschino (or Simple Syrup) cherry. 2½ oz. Whiskey (Bourbon) Combine sugar/syrup and bourbon in Collins glass. Fill with crushed ice and stir gently until glass is frosted. Garnish with sprigs of mint. Serve with straws.

c08_2p.p.indd 178 8/29/08 2:39:23 PM EMPEROR NORTON’S MISTRESS 179

DUBLINER EASTERN SOUR 2 oz. Whiskey (Irish) 2 oz. Whiskey (Bourbon) ½ oz. Sweet Vermouth 1½ oz. Orange Juice ½ oz. Grand Marnier 1 oz. Lime Juice 2 dashes Orange Bitters ¼ oz. Orgeat Syrup (Almond Syrup) Stir and strain into cham- ¼ oz. Superfi ne Sugar pagne fl ute. Garnish with a (or Simple Syrup) fl amed orange twist. Shake with ice and strain THE DUBOUDREAU into ice-fi lled highball glass. COCKTAIL Garnish with orange slices or spent shell of lime. 2 oz. Whiskey (Straight Rye) ¾ oz. Dubonnet EASTERNER ¼ oz. Fernet Branca 2 oz. Whiskey (Straight Rye) ¼ oz. Elderfl ower Liqueur 1 oz. Grapefruit Juice Stir with ice and strain into ½ oz. Maple Syrup chilled cocktail glass. Gar- Shake with ice and strain nish with a lemon twist. into chilled cocktail glass. Garnish with a grapefruit DUFFTOWN FLIP twist. 2 oz. Whisky (Single Malt Scotch) EMPEROR NORTON’S ½ oz. Port MISTRESS ½ oz. Demerara Syrup 4 Medium Strawberries ½ oz. Almond Milk 1½ oz. Whiskey (Bourbon) 1 Whole Egg ½ oz. Vanilla Liqueur Shake without ice. Then ¼ oz. Triple Sec shake with ice and strain into snifter. Garnish with grated Muddle 3 strawberries in nutmeg. mixing glass. Add rest of ingredients. Shake with ice EASTER ELCHIES and strain into ice-fi lled old- fashioned glass. Garnish with

2 oz. Whisky (Single Malt WHISKIES Scotch) a slice of strawberry. ½ oz. Cherry Heering ½ oz. Punt y Mes 1 dash Orange Bitters Stir with ice and strain into chilled cocktail glass. Gar- nish with a brandied cherry.

c08_2p.p.indd 179 8/29/08 2:39:24 PM 180 EVERYBODY’S IRISH COCKTAIL

EVERYBODY’S IRISH FLYING SCOTCHMAN COCKTAIL 1 oz. Sweet Vermouth 1 tsp. Crème de Menthe 1 oz. Whisky (Scotch) (Green) 1 dash Bitters 1 tsp. Chartreuse (Green) ¼ tsp. Superﬁ ne Sugar 2 oz. Whiskey (Irish) (or Simple Syrup) Stir with ice and strain into Stir with ice and strain into chilled cocktail glass. Gar- chilled cocktail glass. nish with a green olive. FOX RIVER COCKTAIL FANCY- FREE COCKTAIL 1 tbsp. Crème de Cacao 2 oz. Whiskey (Bourbon) (Brown) ½ oz. Maraschino Liqueur 2 oz. Whiskey (Bourbon or Rye) 1 dash Angostura Bitters 4 dashes Bitters 1 dash Orange Bitters Stir with ice and strain into Stir with ice and strain into chilled cocktail glass. chilled cocktail glass. FRANCIS THE MULE FANCY WHISKEY 2 oz. Whiskey (Bourbon) 2 oz. Whiskey (Bourbon or Rye) ¼ oz. Orgeat Syrup 1 dash Bitters ½ oz. Lemon Juice ¼ tsp. Triple Sec ½ oz. Coffee Liqueur ¼ tsp. Superﬁ ne Sugar 2 dashes Orange Bitters (or Simple Syrup) Shake with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled cocktail glass. Garnish with a lemon twist. Add a twist of lemon peel. FRATELLI COCKTAIL THE FINAL WARD 2 oz. Whiskey (Straight Rye) 1 oz. Whiskey (Straight Rye) ½ oz. Sweet Vermouth 1 oz. Maraschino Liqueur ½ oz. Yellow Chartreuse 1 oz. Green Chartreuse ¼ oz. Fernet Branca 1 oz. Lemon Juice Stir with ice and strain into Shake with ice and strain chilled cocktail glass. into chilled cocktail glass.

c08_2p.p.indd 180 8/29/08 2:39:24 PM GROUNDS FOR DIVORCE 181

FRISCO SOUR GOLDRUSH ¾ oz. Lemon Juice 2 oz. Whiskey (Bourbon) ½ oz. Lime Juice ¾ oz. Lemon Juice ½ oz. Bénédictine 1 oz. Honey Syrup 2 oz. Whiskey (Bourbon or Shake and strain into ice- Rye) ﬁ lled old-fashioned glass. Shake with ice and strain into chilled sour glass. Gar- GRANDFATHER nish with slices of lemon and 1 oz. Whiskey (Bourbon) lime. 1 oz. Applejack 1 oz. Sweet Vermouth GENTLEMAN’S COCKTAIL 1 dash Angostura Bitters 1 dash Peychaud’s Bitters 1½ oz. Whiskey (Bourbon) ½ oz. Brandy Stir with ice and strain into chilled cocktail glass. Gar- ½ oz. Crème de Menthe nish with a cherry. Club Soda Pour bourbon, brandy, and GREENPOINT crème de menthe into ice- 2 oz. Whiskey (Straight Rye) ﬁ lled highball glass. Add ½ oz. Yellow Chartreuse club soda and garnish with a ½ oz. Sweet Vermouth twist of lemon peel. 1 dash Angostura Bitters GILCHRIST 1 dash Orange Bitters 1¼ oz. Whisky (Blended Stir with ice and strain into Scotch) chilled cocktail glass. Gar- ¾ oz. Pear Brandy nish with a lemon twist. ¾ oz. Grapefruit Juice ½ oz. Amaro GROUNDS FOR 2 dashes Grapefruit Bitters DIVORCE 1½ oz. Whiskey (Straight Shake with ice and strain Rye) into chilled cocktail glass. ¾ oz. Kirschwasser Garnish with a lemon twist.

¼ oz. Cynar WHISKIES GODFATHER ½ oz. Amaro 1½ oz. Whisky (Scotch) Stir and strain into chilled ¾ oz. Amaretto cocktail glass. Garnish with an orange twist. Combine in ice-ﬁ lled old- fashioned glass.

c08_2p.p.indd 181 8/29/08 2:39:25 PM 182 HARVEST MOON

HARVEST MOON HIGH COTTON 1½ oz. Whiskey (Straight 2 oz. Whiskey (Straight Rye) Rye) ½ oz. Pimm’s #1 Cup 1 oz. Lillet Blanc ½ oz. Dubonnet Rouge ½ oz. Apple Brandy 2 dashes Peach Bitters ¼ oz. Green Chartreuse Stir and strain into chilled 2 dashes Angostura Bitters cocktail glass. Garnish with a Stir with ice and strain into lemon twist and a mint leaf. chilled cocktail glass. Gar- nish with an orange twist. HIGHLAND COOLER ½ tsp. Superfi ne Sugar HEATHER BLUSH (or Simple Syrup) 1 oz. Whisky (Scotch) 2 oz. Club Soda 1 oz. Strawberry Liqueur 2 oz. Whisky (Scotch) 3 oz. Sparkling Wine, chilled Club Soda or Ginger Ale Pour Scotch and liqueur into Combine sugar/syrup and champagne fl ute. Top with soda in Collins glass; stir. sparkling wine. Garnish with Add ice cubes and Scotch. a strawberry. Fill with soda and stir again. Insert a spiral of orange or HEAVENLY DRAM lemon peel (or both) and 2 oz. Whisky (Single Malt dangle end over rim of glass. Scotch) ½ oz. Pedro Ximenez Sherry HIGHLAND FLING ¾ oz. Lemon Juice COCKTAIL ¼ oz. Honey Syrup ¾ oz. Sweet Vermouth Shake with ice and strain 1½ oz. Whisky (Scotch) into chilled cocktail glass. 2 dashes Orange Bitters Garnish with a lemon twist. Stir with ice and strain into chilled cocktail glass. Gar- HEBRIDES nish with an olive. 1½ oz. Whisky (Single Malt Scotch) HOLE- IN- ONE ½ oz. Maraschino Liqueur 1¾ oz. Whisky (Scotch) ½ oz. Triple Sec ¾ oz. Vermouth 2 oz. Apple Juice ¼ tsp. Lemon Juice ½ oz. Lemon Juice 1 dash Orange Bitters 1 dash Angostura Bitters Shake with ice and strain Build in ice-fi lled Collins into chilled cocktail glass. glass.

c08_2p.p.indd 182 8/29/08 2:39:25 PM INCIDER COCKTAIL 183

HOOT MON COCKTAIL HOT TODDY ¾ oz. Sweet Vermouth 12 oz. Water, boiling 1½ oz. Whisky (Scotch) ½ oz. Honey 1 tsp. Bénédictine 2 oz. Whiskey (Bourbon) Stir with ice and strain into Preheat an Irish coffee glass chilled cocktail glass. Twist with half the boiling water; a lemon peel and drop into then discard. Pour honey glass. and bourbon into glass and top with remaining water. HORSE’S NECK (WITH Garnish with a large, clove- A KICK) studded lemon twist. 2 oz. Whiskey (Bourbon) Ginger Ale I.A.P. 2 oz. Whiskey (Tennessee) Peel rind of whole lemon in spiral fashion and put in Col- ¼ oz. Fernet Branca lins glass with one end hang- 3 oz. Cola ing over the rim. Fill glass Build in ice-fi lled Collins with ice cubes. Add whis- glass. key. Fill with ginger ale and stir well. IMPERIAL FIZZ 1 oz. Lemon Juice HOTEL D’ALSACE ½ oz. Light Rum 1 sprig Rosemary 1½ oz. Whiskey (Bourbon 2 oz. Whiskey (Irish) or Rye) ¹⁄³ oz. Bénédictine 1 tsp. Superfi ne Sugar (or Simple Syrup) ¹⁄³ oz. Triple Sec Club Soda Muddle nettles from half- sprig of rosemary. Add rest Shake fi rst four ingredi- of ingredients. Stir with ice ents with ice and strain into and strain into ice-fi lled old- highball glass. Add two ice fashioned glass. Garnish with cubes. Fill with club soda a half- sprig of rosemary. and stir.

INCIDER COCKTAIL WHISKIES 1½ oz. Whiskey Apple Cider Mix whiskey with a generous helping of apple cider in old- fashioned glass. Top with ice and stir. Garnish with a slice of apple.

c08_2p.p.indd 183 8/29/08 2:39:26 PM 184 IRISH RICKEY

IRISH RICKEY IRISH WHISKEY ½ oz. Lime Juice HIGHBALL 1½ oz. Whiskey (Irish) 2 oz. Whiskey (Irish) Club Soda Ginger Ale or Club Soda Pour lime juice and whis- Pour whiskey into ice-ﬁ lled key into ice-ﬁ lled highball highball glass. Fill with gin- glass. Fill with club soda and ger ale or club soda. Garnish stir. Garnish with a wedge with a twist of lemon peel, if of lime. desired, and stir.

IRISH SHILLELAGH JITTERBUG SOUR 1 oz. Lemon Juice 2 oz. Whiskey (Rye) 1 tsp. Superfi ne Sugar ½ oz. Bénédictine (or Simple Syrup) ½ oz. Honey Syrup 1½ oz. Whiskey (Irish) ¾ oz. Lemon Juice 1 tbsp. Sloe Gin 1 Egg White 1 tbsp. Light Rum 1 dash Angostura Bitters Shake with ice and strain Shake fi rst fi ve ingredients into Irish coffee glass. Gar- and strain into cocktail glass. nish with fresh raspberries, Add dash of angostura and strawberries, a maraschino a lemon twist. cherry, and two peach slices. JOCOSE JULEP IRISH WHISKEY 2½ oz. Whiskey (Bourbon) ½ tsp. Triple Sec ½ oz. Crème de Menthe ½ tsp. Anisette (Green) ¼ tsp. Maraschino Liqueur 1 oz. Lime Juice 1 dash Bitters 1 tsp. Sugar 2 oz. Whiskey (Irish) 5 Mint Leaves, chopped Stir with ice and strain into Club Soda chilled cocktail glass. Gar- Combine all ingredients nish with an olive. except club soda in blender without ice until smooth. Pour into ice-fi lled Collins glass. Fill with club soda and stir. Garnish with a sprig of mint.

c08_2p.p.indd 184 8/29/08 2:39:27 PM KISS ON THE LIPS 185

JOHN COLLINS KENTUCKY COLONEL 1 oz. Lemon Juice COCKTAIL 1 tsp. Superfi ne Sugar ½ oz. Bénédictine (or Simple Syrup) 1½ oz. Whiskey (Bourbon) 2 oz. Whiskey (Bourbon) Stir with ice and strain into Club Soda chilled cocktail glass. Add a Shake fi rst three ingredients twist of lemon peel. with ice and strain into Col- lins glass. Add several cubes THE KENTUCKY of ice, fi ll with club soda, LONGSHOT and stir. Garnish with slices 2 oz. Whiskey (Bourbon) of orange and lemon, and ½ oz. Ginger Liqueur a maraschino cherry. Serve ½ oz. Peach-fl avored Brandy with straws. 1 dash Angostura Bitters KEEGAN 1 dash Peychaud’s Bitters 1 oz. Whiskey (Bourbon) Stir and strain into chilled cocktail glass. Garnish with ¾ oz. Aperol candied ginger—if using ½ oz. Yellow Chartreuse long strips hang over the lip ¾ oz. Lime Juice of the glass; smaller pieces Shake with ice and strain can be dropped into the into chilled cocktail glass. drink.

KENTUCKY BLIZZARD KING COLE COCKTAIL 1½ oz. Whiskey (Bourbon) 1 slice Orange 1½ oz. Cranberry Juice 1 slice Pineapple ½ oz. Lime Juice ½ tsp. Superfi ne Sugar ½ oz. Grenadine (or Simple Syrup) 1 tsp. Sugar 2 oz. Whiskey Shake all ingredients with Muddle fi rst three ingredi- ice. Strain into chilled cock- ents well in old- fashioned tail glass or over fresh ice in glass. Add whiskey and 2 ice old- fashioned glass. Garnish cubes and stir. WHISKIES with a half- slice of orange. KISS ON THE LIPS KENTUCKY COCKTAIL 2 oz. Whiskey (Bourbon) ¼ oz. Pineapple Juice 6 oz. Apricot Nectar 1½ oz. 1792 Ridgemont Pour into ice-fi lled Collins Reserve Bourbon Whiskey glass and stir. Serve with a Shake with ice and strain straw. into chilled cocktail glass.

c08_2p.p.indd 185 8/29/08 2:39:27 PM 186 KLONDIKE COOLER

KLONDIKE COOLER LAWHILL COCKTAIL ½ tsp. Superfi ne Sugar ¾ oz. Dry Vermouth (or Simple Syrup) 1½ oz. Whiskey (Rye) 2 oz. Club Soda ¼ tsp. Anisette 2 oz. Whiskey (Bourbon) ¼ tsp. Maraschino Liqueur Club Soda or Ginger Ale 1 dash Bitters Mix sugar/syrup and club Stir with ice and strain into soda in Collins glass. Fill chilled cocktail glass. glass with ice and add whiskey. Fill with club soda or LIBERAL ginger ale and stir again. 1½ oz. Whiskey (Rye) Insert a spiral of orange or ½ oz. Sweet Vermouth lemon peel (or both) and dangle end over rim of glass. ¼ oz. Amer Picon 1 dash Orange Bitters LADIES’ COCKTAIL Stir with ice and strain into 1¾ oz. Whiskey (Bourbon) chilled cocktail glass. Gar- ½ tsp. Anisette nish with an orange twist. 2 dashes Bitters LIMESTONE COCKTAIL Stir with ice and strain into 1½ oz. Whiskey (Bourbon) chilled cocktail glass. Serve with a pineapple stick on top. 1 oz. Lemon Juice 1 tsp. Superfi ne Sugar LA TAVOLA ROTONDA (or Simple Syrup) Club Soda 2 oz. Whiskey (Bourbon) 1 oz. Pineapple Juice Stir fi rst three ingredients in ice-fi lled highball glass. Fill ½ oz. Campari with club soda; stir again. ½ oz. Amaro ½ oz. Maraschino Liqueur LINSTEAD COCKTAIL 2 dashes Peychaud’s Bitters 1 oz. Whiskey (Bourbon) Shake with ice and strain 1 oz. Pineapple Juice into chilled cocktail glass. ½ tsp. Superfi ne Sugar Garnish with a cherry. (or Simple Syrup) ¼ tsp. Anisette ¼ tsp. Lemon Juice Shake with ice and strain into chilled cocktail glass.

c08_2p.p.indd 186 8/29/08 2:39:27 PM MANHASSET 187

LOCH LOMOND MAGNOLIA MAIDEN 1 oz. Whisky (Scotch) 1¼ oz. Whiskey (Bourbon) ½ oz. Peach Schnapps 1¼ oz. Mandarine Napoléon 1 oz. Blue Curaçao 1 splash Superfi ne Sugar 3 oz. Grapefruit Juice (or Simple Syrup) ½ oz. Lemon Juice 1 splash Club Soda Shake all ingredients with ice Shake bourbon, Mandarine and strain into ice-fi lled par- Napoléon, and sugar/syrup fait or hurricane glass. Gar- with ice. Strain into ice-fi lled nish with a slice of star fruit. old- fashioned glass. Top with club soda. LOUISVILLE COOLER MAMIE GILROY 1½ oz. 1792 Ridgemont Reserve Bourbon Whiskey ½ oz. Lime Juice 1 oz. Orange Juice 2 oz. Whisky (Scotch) 1 tbsp. Lime Juice Ginger Ale 1 tsp. Superfi ne Sugar Combine in ice-fi lled Collins (or Simple Syrup) glass and stir. Shake all ingredients with ice. Strain into old- fashioned MANHASSET glass over fresh ice. Garnish 1½ oz. Whiskey (Bourbon) with a half- slice of orange. 1½ tsp. Dry Vermouth 1½ tsp. Sweet Vermouth LOUISVILLE LADY 1 tbsp. Lemon Juice 1 oz. Whiskey (Bourbon) Shake with ice and strain ¾ oz. Crème de Cacao (White) into chilled cocktail glass. ¾ oz. Cream Shake with ice and strain into chilled cocktail glass. WHISKIES Quality, Not Quantity There is no substitute for quality. Just as you can’t build a Ferrari out of Ford parts, you only get out of a cocktail what you put into it. —TONY ABOU GANIM (a.k.a. The Modern Mixologist), host of the Fine Living Network’s Raising the Bar: America’s Best Bar Chefs

c08_2p.p.indd 187 8/29/08 2:39:28 PM 188 MANHATTAN

MANHATTAN MINT JULEP 2 oz. Whiskey (Rye or 4 sprigs Mint Bourbon) 1 tsp. Superfi ne Sugar ½ oz. Sweet Vermouth (or Simple Syrup) 1 dash Angostura Bitters 2 tsps. Water Stir with ice and strain into 2½ oz. Whiskey (Bourbon) chilled cocktail glass. Gar- In silver julep cup, silver nish with a maraschino mug, or Collins glass, mud- cherry. dle mint leaves, sugar/syrup, and water. Fill glass or mug MANHATTAN (DRY) with shaved or crushed ice 2 oz. Whiskey (Rye or and add bourbon. Top with Bourbon) more ice and garnish with a ½ oz. Dry Vermouth mint sprig and straws. 1 dash Angostura Bitters MINT JULEP Stir with ice and strain into (SOUTHERN STYLE) chilled cocktail glass. Gar- nish with an olive. 1 tsp. Superfi ne Sugar (or Simple Syrup) McCOY 2 tsps. Water 2½ oz. Whiskey (Bourbon) 1½ oz. Whiskey (Irish) ½ oz. Dry Sherry In silver mug or Collins glass, ¼ oz. Tuaca dissolve sugar/syrup with water. Fill with fi nely shaved 2 dashes Peach Bitters ice and add bourbon. Stir Stir and strain into cham- until glass is heavily frosted, pagne fl ute; garnish with an adding more ice if neces- orange twist. sary. (Do not hold glass with hand while stirring.) Gar- MIAMI BEACH COCKTAIL nish with 5–6 sprigs of fresh ¾ oz. Whisky (Scotch) mint so that the tops are ¾ oz. Dry Vermouth about 2 inches above rim ¾ oz. Grapefruit Juice of glass. Use short straws so that it will be necessary Shake with ice and strain to bury nose in mint, which into chilled cocktail glass. is intended for scent rather than taste.

c08_2p.p.indd 188 8/29/08 2:39:28 PM NEW YORK FLIP 189

MODERN COCKTAIL NEVINS 1½ oz. Whisky (Scotch) 1½ oz. Whiskey (Bourbon) ½ tsp. Lemon Juice 1½ tsps. Apricot-fl avored ¼ tsp. Anisette Brandy ½ tsp. Jamaican Rum 1 tbsp. Grapefruit Juice 1 dash Orange Bitters 1½ tsps. Lemon Juice 1 dash Bitters Shake with ice and strain into chilled cocktail glass. Shake with ice and strain Garnish with a maraschino into chilled cocktail glass. cherry. NEW YORK COCKTAIL MONTANA STUMP (AKA NEW YORKER) PULLER 1 oz. Lime Juice (or 2 oz. Lemon Juice) 2 oz. Whisky (Canadian) 1 tsp. Superfi ne Sugar 1 oz. Crème de Menthe (or Simple Syrup) (White) 1½ oz. Whiskey (Rye) Stir with ice and strain into ½ tsp. Grenadine shot glass. Shake with ice and strain MONTE CARLO into chilled cocktail glass. Garnish with a twist of lemon 2 oz. Whiskey (Rye) peel. ½ oz. Bénédictine 2 dashes Angostura Bitters NEW YORK FLIP Stir with ice and strain into 2 oz. Whiskey (Rye) chilled cocktail glass. ¾ oz. Port ¾ oz. Demerara Syrup MOTO GUZZI 1 oz. Heavy Cream 1 oz. Whiskey (Bourbon) 1 Whole Egg 1 oz. Punt y Mes Shake and strain into cham- Stir with ice and strain into pagne fl ute. Garnish with chilled old- fashioned glass. fresh-grated nutmeg on top.

NARRAGANSETT WHISKIES 1½ oz. Whiskey (Bourbon) 1 oz. Sweet Vermouth 1 dash Anisette Stir in ice-ﬁ lled old- fashioned glass. Garnish with a twist of lemon peel.

c08_2p.p.indd 189 8/29/08 2:39:29 PM 190 NEW YORK SOUR

NEW YORK SOUR OLD-FASHIONED 1 oz. Lemon Juice COCKTAIL 1 tsp. Superfi ne Sugar 1 cube Sugar (or Simple Syrup) 1 dash Bitters 2 oz. Whiskey (Rye or 1 tsp. Water Bourbon) 2 oz. Whiskey (Rye or Red Wine Bourbon) Shake fi rst three ingredi- In old- fashioned glass, mud- ents with ice and strain into dle sugar cube, bitters, and chilled sour glass, leaving water. Add whiskey and stir. about ½ inch of space. Float Add a twist of lemon peel red wine on top. Garnish and ice cubes. Garnish with with a half- slice of lemon a slice of orange and a mar- and a maraschino cherry. aschino cherry. Serve with a swizzle stick. NUTCRACKER 2 oz. Whiskey (Bourbon) OLD PAL COCKTAIL ½ oz. Frangelico ½ oz. Grenadine ½ oz. Amaretto ½ oz. Sweet Vermouth ½ oz. Orgeat Syrup 1¼ oz. Whiskey (Rye) ¾ oz. Lemon Juice Stir with ice and strain into 1 Egg White chilled cocktail glass. Shake without ice. Then shake with ice and strain OPENING COCKTAIL into ice-fi lled old- fashioned ½ oz. Grenadine glass. Garnish with grated ½ oz. Sweet Vermouth nutmeg. 1½ oz. Whiskey (Rye) Stir with ice and strain into OLD BAY RIDGE chilled cocktail glass. 1 oz. Whiskey (Straight Rye) 1 oz. Aquavit ORIENTAL COCKTAIL ½ oz. Demerara Syrup 1 oz. Whiskey (Rye) 2 dashes Angostura Bitters ½ oz. Sweet Vermouth Stir with ice and strain into ½ oz. Triple Sec chilled old- fashioned glass. ½ oz. Lime Juice Garnish with a lemon twist. Shake with ice and strain into chilled cocktail glass.

c08_2p.p.indd 190 8/29/08 2:39:29 PM RED HOOK 191

PADDY COCKTAIL PLUMMED AWAY 1½ oz. Whiskey (Irish) ¾ oz. Whiskey (Irish) 1½ oz. Sweet Vermouth ¾ oz. Plum Wine 1 dash Bitters 1½ oz. Apple Juice Stir with ice and strain into ½ oz. Lemon Juice chilled cocktail glass. ½ oz. Simple Syrup Build in highball glass ﬁ lled PALMER COCKTAIL with ice. Stir, then garnish 2 oz. Whiskey (Rye) with a lemon twist. 1 dash Bitters ½ tsp. Lemon Juice PREAKNESS COCKTAIL Stir with ice and strain into ¾ oz. Sweet Vermouth chilled cocktail glass. 1½ oz. Whiskey (Rye) 1 dash Bitters PENDENNIS TODDY ½ tsp. Bénédictine 1 cube Sugar Stir with ice and strain into 1 tsp. Water chilled cocktail glass. Gar- 2 oz. Whiskey (Bourbon) nish with a twist of lemon peel. Muddle cube of sugar with water in sour glass. Fill with QUEBEC ice, add bourbon, and stir. Garnish with two slices of 1½ oz. Whisky (Canadian) lemon. ½ oz. Dry Vermouth 1½ tsps. Amer Picon (or PENICILLIN Bitters) 1¾ oz. Whisky (Blended 1½ tsps. Maraschino Liqueur Scotch) Shake with ice and strain ¾ oz. Lemon Juice into chilled, sugar- rimmed ³⁄8 oz. Honey Syrup cocktail glass. ³⁄8 oz. Ginger Liqueur ¼ oz. Whisky (Islay Single RED HOOK Malt Scotch) 2 oz. Whiskey (Rye)

Shake ﬁ rst four ingredients ¼ oz. Maraschino Liqueur WHISKIES with ice and strain into ice- ¼ oz. Punt e Mes ﬁ lled old- fashioned glass. Stir with ice and strain into Float Scotch on top and gar- chilled cocktail glass. Gar- nish with a lemon wheel. nish with a maraschino cherry.

c08_2p.p.indd 191 8/29/08 2:39:30 PM 192 RED-HOT PASSION

RED- HOT PASSION ROB ROY ½ oz. Whiskey (Bourbon) ¾ oz. Sweet Vermouth ½ oz. Amaretto 1½ oz. Whisky (Scotch) ½ oz. Whiskey (Tennessee Stir with ice and strain into Sour Mash) chilled cocktail glass. ¼ oz. Sloe Gin 1 splash Triple Sec RORY O’MORE 1 splash Orange Juice ¾ oz. Sweet Vermouth 1 splash Pineapple Juice 1½ oz. Whiskey (Irish) Pour all ingredients over 1 dash Orange Bitters ice into parfait or hurricane Stir with ice and strain into glass and stir gently. Garnish chilled cocktail glass. with an orange slice. RUSTY NAIL RED RAIDER ¾ oz. Whisky (Scotch) 1 oz. Whiskey (Bourbon) ¼ oz. Drambuie ½ oz. Triple Sec Serve in old- fashioned glass 1 oz. Lemon Juice with ice cubes. Float Dram- 1 dash Grenadine buie on top. Shake with ice and strain into chilled cocktail glass. RYE COCKTAIL 1 dash Bitters REMEMBER THE MAINE 1 tsp. Superﬁ ne Sugar 2 oz. Whiskey (Straight Rye) (or Simple Syrup) ¾ oz. Sweet Vermouth 2 oz. Whiskey (Rye) ½ oz. Cherry Heering Shake with ice and strain ¼ oz. Pastis into chilled cocktail glass. Stir with ice and strain into Garnish with a maraschino chilled cocktail glass. Gar- cherry. nish with a lemon twist. RYE HIGHBALL ROBERT BURNS 2 oz. Whiskey (Rye) 1½ oz. Whisky (Scotch) Ginger Ale or Club Soda ½ oz. Sweet Vermouth Pour whiskey into ice-ﬁ lled 1 dash Orange Bitters highball glass. Fill with gin- 1 dash Pernod (or Absinthe ger ale or club soda and ice substitute) cubes. Garnish with a twist Stir with ice and strain into of lemon peel and stir. chilled cocktail glass.

c08_2p.p.indd 192 8/29/08 2:39:30 PM SCOTCH BOUNTY 193

SANTIAGO SCOTCH SCOTCH BISHOP PLAID COCKTAIL 1½ oz. Whisky (Scotch) 1 oz. Whisky (Scotch) ½ oz. Dry Vermouth 1 tbsp. Orange Juice 2 dashes Angostura Bitters ½ oz. Dry Vermouth Stir with ice and strain into ½ tsp. Triple Sec chilled cocktail glass. Gar- ¼ tsp. Superﬁ ne Sugar nish with a lemon twist. (or Simple Syrup) Shake with ice and strain SAZERAC into chilled cocktail glass. ½ tsp. Pernod (or Absinthe Garnish with a twist of lemon substitute) peel. 1 dash Peychaud’s Bitters 1 cube Sugar (or ½ tsp. SCOTCH BONNET Simple Syrup) 1¼ oz. Whisky (Single Malt 2 oz. Whiskey (Rye) Scotch) Coat chilled old- fashioned ¼ oz. Dry Vermouth glass with Pernod. Pour ¼ oz. Aperol most of it out, then add bit- 2 dashes Tabasco Sauce ters. Add sugar cube (or sim- Stir with ice and strain into ple syrup) and muddle. Add chilled cocktail glass. Gar- whiskey. Garnish with a twist nish with a ﬂ amed orange of lemon peel. twist.

SCOFFLAW SCOTCH BOUNTY 1 oz. Whisky (Canadian) 1 oz. Whisky (Scotch) 1 oz. Dry Vermouth 1 oz. Coconut-ﬂ avored Rum ¼ oz. Lemon Juice 1 oz. Crème de Cacao 1 dash Grenadine (White) 1 dash Orange Bitters ½ oz. Grenadine Stir with ice and strain into 4 oz. Orange Juice chilled cocktail glass. Gar- Shake with ice and pour into nish with a lemon wedge. hurricane or parfait glass. Garnish with a pineapple WHISKIES wedge and a maraschino cherry. Serve with a straw.

c08_2p.p.indd 193 8/29/08 2:39:31 PM 194 SCOTCH COBBLER

SCOTCH COBBLER SCOTCH MIST 2 oz. Whisky (Scotch) 2 oz. Whisky (Scotch) 4 dashes Curaçao Pack old- fashioned glass 4 dashes Brandy with crushed ice. Pour in Combine in ice-fi lled old- Scotch and add a twist of fashioned glass. Garnish lemon peel. Serve with a with a slice of orange and a short straw. mint sprig. SCOTCH SCOTCH COOLER OLD- FASHIONED 2 oz. Whisky (Scotch) 1 cube Sugar 3 dashes Crème de Menthe 1 tsp. Water (White) 1 dash Bitters Club Soda, chilled 2 oz. Whisky (Scotch) Pour Scotch and crème de In old- fashioned glass, mud- menthe into ice-fi lled high- dle sugar cube, water, and ball glass. Fill with club soda bitters. Add Scotch and stir. and stir. Add a twist of lemon peel and ice cubes. Garnish with SCOTCH HIGHBALL slices of orange and lemon 2 oz. Whisky (Scotch) and a maraschino cherry. Ginger Ale or Club Soda SCOTCH RICKEY Pour Scotch into ice-fi lled highball glass and fi ll with ½ oz. Lime Juice ginger ale or club soda. 1½ oz. Whisky (Scotch) Add a twist of lemon peel Club Soda and stir. Pour lime juice and Scotch into ice-fi lled highball glass SCOTCH HOLIDAY SOUR and fi ll with club soda. Add a 1½ oz. Whisky (Scotch) twist of lime. Stir. 1 oz. Cherry-fl avored Brandy ½ oz. Sweet Vermouth SCOTCH ON THE ROCKS 1 oz. Lemon Juice 2 oz. Whisky (Scotch) Shake with ice and strain Pour Scotch into old- into ice-fi lled old- fashioned fashioned glass half-fi lled glass. Add a slice of lemon. with ice.

c08_2p.p.indd 194 8/29/08 2:39:31 PM THE SHOOT 195

SCOTCH ROYALE SEABOARD 1 cube Sugar 1 oz. Whiskey 1½ oz. Whisky (Scotch) 1 oz. Gin 1 dash Bitters 1 tbsp. Lemon Juice Champagne, chilled 1 tsp. Superfi ne Sugar (or Simple Syrup) Place sugar cube in champagne fl ute. Add Scotch and Shake with ice and strain bitters, and fi ll with Cham- into ice-fi lled old- fashioned pagne. glass. Garnish with mint leaves. SCOTCH SOUR THE SEELBACH 1½ oz. Whisky (Scotch) COCKTAIL ½ oz. Lime Juice ¾ oz. Whiskey (Bourbon) ½ tsp. Superfi ne Sugar (or Simple Syrup) ½ oz. Triple Sec Shake with ice and strain 7 dashes Angostura Bitters into chilled sour glass. Gar- 7 dashes Peychaud’s Bitters nish with a half- slice of 4 oz. Champagne, chilled lemon and a maraschino Build, in the order given, in cherry. champagne fl ute. Garnish with a twist of orange peel. SCOTCH STINGER ½ oz. Crème de Menthe SHAMROCK (White) 1½ oz. Whiskey (Irish) 1½ oz. Whisky (Scotch) ½ oz. Dry Vermouth Shake with ice and strain 1 tsp. Crème de Menthe into chilled cocktail glass. (Green) Stir with ice and strain into SCOTTISH GUARD chilled cocktail glass. Gar- 1½ oz. Whiskey (Bourbon) nish with an olive. ½ oz. Lemon Juice ½ oz. Orange Juice THE SHOOT 1 tsp. Grenadine 1 oz. Whisky (Scotch) WHISKIES Shake with ice and strain 1 oz. Dry Sherry into chilled cocktail glass. 1 tsp. Orange Juice 1 tsp. Lemon Juice ½ tsp. Superfi ne Sugar (or Simple Syrup) Shake with ice and strain into chilled cocktail glass.

c08_2p.p.indd 195 8/29/08 2:39:32 PM 196 SHRUFFS END

SHRUFFS END SOUTHERN BELLE 1 oz. Whisky (Islay Single 1¼ oz. Whiskey (Tennessee) Malt Scotch) 8 oz. Pineapple Juice 1 oz. Apple Brandy ¼ oz. Triple Sec ½ oz. Bénédictine 2 oz. Orange Juice 2 dashes Peychaud’s Bitters 1 splash Grenadine Stir with ice and strain into Combine whiskey, Triple Sec, chilled old- fashioned glass. and juices in ice-fi lled Collins glass. Top with grenadine SILENT THIRD and stir once. 1 oz. Triple Sec 2 oz. Whisky (Scotch) SOUTHERN LADY 1 oz. Lemon Juice 2 oz. Whiskey (Bourbon) Shake with ice and strain 1 oz. Whiskey (Tennessee into chilled cocktail glass. Sour Mash) 1 oz. Crème de Noyaux SILVER LINING 3 oz. Pineapple Juice 1½ oz. Whiskey (Straight 2 oz. Lemon-lime Soda Rye) 1 oz. Lime Juice ¾ oz. Lemon Juice Shake fi rst four ingredi- ¾ oz. Licor 43 ents with ice and strain into 1 Egg White parfait or hurricane glass Club Soda half-fi lled with ice. Fill with Shake fi rst four ingredients soda to within 1 inch of top without ice. Then shake with of glass and top with lime ice and strain into ice-fi lled juice. Garnish with a pine- Collins glass. Top with club apple wheel and a mara- soda. schino cherry.

THE SLOPE 2 oz. Whiskey (Straight Rye) ¾ oz. Punt y Mes ½ oz. Apricot Liqueur 2 dashes Angostura Bitters Stir with ice and strain into chilled cocktail glass. Gar- nish with a cherry.

c08_2p.p.indd 196 8/29/08 2:39:32 PM THISTLE COCKTAIL 197

SOUTHERN PEACH SWISS FAMILY COCKTAIL ¹⁄8 oz. Grenadine ½ tsp. Anisette 1½ oz. Whiskey (Bourbon) 2 dashes Bitters 2 oz. Orange Juice ¾ oz. Dry Vermouth 1 oz. Superfi ne Sugar 1½ oz. Whiskey (or Simple Syrup) Stir with ice and strain into 1 oz. Lemon Juice chilled cocktail glass. 1 oz. Peach Schnapps Fill parfait or hurricane T-BIRD glass with ice. Pour grena- 1¹⁄8 oz. Whisky (Canadian) dine over ice; add bourbon. ¾ oz. Amaretto Shake remaining ingredients 2 oz. Pineapple Juice with ice and pour slowly into 1 oz. Orange Juice glass. Garnish with a peach 2 dashes Grenadine slice. Shake with ice and strain STILETTO into ice-fi lled highball glass. 1 oz. Lemon Juice Garnish with an orange slice and a maraschino cherry. 1½ tsps. Amaretto Serve with a straw. 1½ oz. Whiskey (Bourbon) Pour into ice-fi lled old- T.N.T. fashioned glass and stir. 1½ oz. Whiskey (Rye or Bourbon) STONE FENCE 1½ oz. Anisette 2 oz. Whisky (Scotch) Shake with ice and strain 2 dashes Bitters into chilled cocktail glass. Club Soda or Cider Pour Scotch and bitters into THISTLE COCKTAIL ice-fi lled highball glass. Fill 1½ oz. Sweet Vermouth with club soda or cider. Stir. 1½ oz. Whisky (Scotch) 2 dashes Bitters STRAIGHT RYE WITCH Stir with ice and strain into

2 oz. Whiskey (Straight Rye) chilled cocktail glass. WHISKIES ¼ oz. Strega ¼ oz. Palo Cortado Sherry ¼ oz. Simple Syrup 2 dashes Orange Bitters Stir with ice and strain into chilled old- fashioned glass. Garnish with an orange twist.

c08_2p.p.indd 197 8/29/08 2:39:33 PM 198 THOROUGHBRED COOLER

THOROUGHBRED TWIN HILLS COOLER 1½ oz. Whiskey 1 oz. Whiskey (Bourbon) 2 tsps. Bénédictine ½ oz. Superfi ne Sugar 1½ tsps. Lemon Juice (or Simple Syrup) 1½ tsps. Lime Juice ½ oz. Lemon Juice 1 tsp. Sugar 1 oz. Orange Juice Shake with ice and strain Lemon- lime Soda into sour glass. Garnish with 1 dash Grenadine a slice of lime and a slice of Pour fi rst four ingredients lemon. over ice in highball glass. Fill with lemon- lime soda and VAGABOND stir. Add grenadine. Garnish 1½ oz. Whisky (Single Malt with an orange wedge. Scotch) ¾ oz. Punt y Mes TIPPERARY COCKTAIL ¾ oz. Sauternes ¾ oz. Whiskey (Irish) Stir with ice and strain into ¾ oz. Chartreuse (Green) chilled cocktail glass. Gar- ¾ oz. Sweet Vermouth nish with an orange twist. Stir with ice and strain into chilled cocktail glass. VERRAZANO 2 oz. Whiskey (Bourbon) TOMBSTONE 1 oz. Sweet Vermouth 2 oz. Whiskey (Straight Rye) ¼ oz. Apricot Liqueur ½ oz. Demerara Syrup 1 splash Campari 2 dashes Angostura Bitters Stir fi rst three ingredi- Shake with ice and strain ents with ice and strain into into chilled cocktail glass. chilled, Campari- rinsed Garnish with a lemon twist. cocktail glass. Garnish with an orange twist. TRILBY COCKTAIL 1½ oz. Whiskey (Bourbon) VIEUX CARRÉ ¾ oz. Sweet Vermouth ¾ oz. Whiskey (Rye) 2 dashes Orange Bitters ¾ oz. Brandy Stir with ice and strain into ¾ oz. Sweet Vermouth chilled cocktail glass. ¼ oz. Bénédictine 1 dash Peychaud’s Bitters 1 dash Angostura Bitters Build, over ice, in old- fashioned glass.

c08_2p.p.indd 198 8/29/08 2:39:33 PM WHISKEY COLLINS 199

WALTERS WHISKEY COBBLER 1½ oz. Whisky (Scotch) 1 tsp. Superfi ne Sugar 1 tbsp. Orange Juice (or Simple Syrup) 1 tbsp. Lemon Juice 2 oz. Club Soda 2 oz. Whiskey Shake with ice and strain into chilled cocktail glass. Dissolve sugar/syrup in club soda in red- wine glass. Fill WARD EIGHT with shaved ice and add whiskey. Stir and garnish with ¾ oz. Lemon Juice seasonal fruit. Serve with a 1 tsp. Superfi ne Sugar (or Simple Syrup) straw. 2 tsps. (scant) Grenadine WHISKEY COCKTAIL 2 oz. Whiskey (Rye) 1 dash Bitters Shake with ice and strain 1 tsp. Superfi ne Sugar into red- wine glass fi lled with (or Simple Syrup) ice. Garnish with slices of 2 oz. Whiskey orange, lemon, and a maraschino cherry. Serve with Stir with ice and strain into straws. chilled cocktail glass. Gar- nish with a maraschino WASHINGTON APPLE cherry. 2 oz. Black Velvet Reserve Canadian Whisky WHISKEY COLLINS 2 oz. Sour Apple Schnapps 1 oz. Lemon Juice 2 oz. Cranberry Juice 1 tsp. Superfi ne Sugar (or Simple Syrup) Pour into ice-fi lled highball 2 oz. Whiskey glass and stir. Club Soda WEESKI Shake lemon juice, sugar/ syrup, and whiskey with ice 2 oz. Whiskey (Irish) and strain into chilled Collins 1 oz. Lillet Blanc glass. Add several ice cubes, ¼ oz. Triple Sec fi ll with club soda, and stir. 2 dashes Orange Bitters Garnish with slices of lemon WHISKIES Stir with ice and strain into and orange and a mara- chilled cocktail glass. Gar- schino cherry. Serve with a nish with an orange twist. straw.

c08_2p.p.indd 199 8/29/08 2:39:34 PM 200 WHISKEY DAISY

WHISKEY DAISY WHISKEY RICKEY 1 oz. Lemon Juice ½ oz. Lime Juice ½ tsp. Superfi ne Sugar 1½ oz. Whiskey (or Simple Syrup) Club Soda 1 tsp. Grenadine Pour lime juice and whis- 2 oz. Whiskey key into highball glass over Shake with ice and strain ice cubes and fi ll with club into chilled beer mug or soda. Stir. Drop lime rind metal cup. Add 1 ice cube into glass. and garnish with fruit. WHISKEY SANGAREE WHISKEY FIX ½ tsp. Superfi ne Sugar 1 oz. Lemon Juice (or Simple Syrup) 1 tsp. Superfi ne Sugar 1 tsp. Water (or Simple Syrup) 2 oz. Whiskey 2½ oz. Whiskey 1 splash Club Soda Shake juice and sugar/ 1 tbsp. Port syrup with ice and strain into Dissolve sugar/syrup in chilled highball glass. Fill water in old- fashioned glass. glass with ice and whiskey. Add whiskey, ice cubes, and Stir. Garnish with a slice of club soda. Stir and then fl oat lemon. Serve with straws. port on top. Garnish with fresh-grated nutmeg on top. WHISKEY HIGHBALL 2 oz. Whiskey WHISKEY SLING Ginger Ale or Club Soda 1 tsp. Superfi ne Sugar Pour whiskey into ice-fi lled (or Simple Syrup) highball glass. Fill with gin- 1 tsp. Water ger ale or club soda. Garnish 1 oz. Lemon Juice with a twist of lemon peel 2 oz. Whiskey and stir. In old- fashioned glass dissolve sugar/syrup in water WHISKEY ORANGE and lemon juice. Add ice 2 oz. Orange Juice cubes and whiskey. Stir. Gar- 1 tsp. Superfi ne Sugar nish with a twist of lemon (or Simple Syrup) peel. ½ tsp. Anisette 1½ oz. Whiskey Shake with ice and strain into ice-fi lled highball glass. Garnish with slices of orange and lemon.

c08_2p.p.indd 200 8/29/08 2:39:34 PM WHITE PLUSH 201

WHISKEY SMASH WHISKEY SWIZZLE 1 cube Sugar 1 oz. Lime Juice 1 oz. Club Soda 1 tsp. Superfi ne Sugar 4 sprigs Mint (or Simple Syrup) 2 oz. Whiskey (Bourbon) 2 oz. Club Soda 2 dashes Bitters Muddle sugar with club soda 2 oz. Whiskey and mint in old- fashioned glass. Add whiskey and then Put lime juice, sugar/syrup, ice cubes. Stir. Garnish with and club soda into Collins a slice of orange, a mara- glass. Fill glass with ice and schino cherry, and a twist of stir. Add bitters and whiskey. lemon peel. Fill with club soda and serve with a swizzle stick. WHISKEY SOUR 1 oz. Lemon Juice WHISPERS- OF- THE- FROST COCKTAIL ½ tsp. Superfi ne Sugar (or Simple Syrup) ¾ oz. Whiskey (Bourbon) 2 oz. Whiskey ¾ oz. Cream Sherry Shake with ice and strain ¾ oz. Port into chilled sour glass. Gar- 1 tsp. Superfi ne Sugar nish with a half- slice of (or Simple Syrup) lemon and a maraschino Stir with ice and strain into cherry. chilled cocktail glass. Gar- nish with slices of lemon and WHISKEY SQUIRT orange. 1½ oz. Whiskey 1 tbsp. Superfi ne Sugar WHITE PLUSH (or Simple Syrup) 2 oz. Whiskey 1 tbsp. Grenadine 1 cup Milk Club Soda 1 tsp. Superfi ne Sugar (or Simple Syrup) Shake fi rst three ingredients with ice and strain Shake with ice and strain into chilled highball glass. into chilled Collins glass.

Fill with club soda and ice WHISKIES cubes. Garnish with cubes of pineapple and strawberries.

c08_2p.p.indd 201 8/29/08 2:39:35 PM 202 WHOA, NELLIE!

WHOA, NELLIE! WOOLWORTH 1½ oz. Whiskey (Straight 2 oz. Whisky (Blended Rye) Scotch) ¾ oz. Dark Rum 1 oz. Palo Cortado Sherry ½ oz. Lemon Juice ½ oz. Bénédictine ½ oz. Grapefruit Juice 2 dashes Orange Bitters ½ oz. Simple Syrup Stir with ice and strain into Shake with ice and strain chilled cocktail glass. into chilled cocktail glass. Garnish with a grapefruit twist.

WOODWARD COCKTAIL 1½ oz. Whisky (Scotch) ½ oz. Dry Vermouth 1 tbsp. Grapefruit Juice Shake with ice and strain into chilled cocktail glass.

c08_2p.p.indd 202 8/29/08 2:39:35 PM 8/29/08 2:39:46 PM8/29/08 2:39:46 PM cial (orange- avored, made avored, avored, avored, made CORDIALS fl avored spirits with spirits avored owers); sloe gin (sloe (licorice- have been around since the have been around dinner drinks, while Americans dinner drinks, while Americans avored in one of four ways: dis- avored & LIQUEUR after- S avored formavored of curaçao). avors. CORDIALS AND LIQUEURS fl from the elderberry bush’s white fl white the elderberry bush’s from Sec the blackthorn bush); and Triple berries, from have tended to enjoy them mixed with other ingredients. have tended to enjoy which sweetener, and 40 percent between 2.5 percent fl nition are defi Liqueurs by today’s just about anything, including fruits, herbs, can come from spices, and nuts. The alcohol base used to make roots, grain, grapes, other fruits, or from liqueurs is produced vegetables, and must be fl tillation, infusion, maceration, or percolation. a mash of the fruit it- distilled from fruit brandies, which are should never be confused with Liqueurs, however, mislabel their liqueurs that some producers self. Be aware are when they as brandies, such as “blackberry brandy,” per- cial colors are (or liqueurs). Artifi technically cordials use artifi mitted in liqueurs, and some lesser brands fl processes, and recipes secret many have closely guarded all over the globe, and The best liqueurs come from brand names. Some of the as well as their own proprietary (almond fl most popular include amaretto apricot pits); crème de cacao (cacao and vanilla from curaçao (made beans); crème de cassis (black currants); dried orange peel); sambuca from Middle Ages, when they were concocted in European concocted in European they were Middle Ages, when for medicinal purposes. The histori- monasteries primarily liqueurs (fruit based) and cordials cal distinction between as the terms are exist anymore, really (herb based) doesn’t liqueur is typi- together—though the word often grouped have liqueurs and cordials Europe, cally used for both. In as long been savored CORDIALS AND LIQUEURS AND CORDIALS c09_2p.p.indd 203c09_2p.p.indd 203 204 ABSINTHE SPECIAL COCKTAIL

ABSINTHE SPECIAL AMARETTO SOUR COCKTAIL 1½ oz. Amaretto 1½ oz. Anisette ¾ oz. Lemon Juice 1 oz. Water Shake with ice and strain ¼ tsp. Superfi ne Sugar into chilled sour glass. Gar- (or Simple Syrup) nish with a slice of orange. 1 dash Orange Bitters Shake with ice and strain AMARETTO STINGER into chilled cocktail glass. 1½ oz. Amaretto ¾ oz. Crème de Menthe AMARETTO AND CREAM (White) 1½ oz. Amaretto Shake with ice and strain 1½ oz. Light Cream into chilled cocktail glass. Shake with ice and strain into chilled cocktail glass. AMBER AMOUR 1½ oz. Amaretto AMARETTO MIST ¼ oz. Superfi ne Sugar 1½ oz. Amaretto (or Simple Syrup) ¼ oz. Lemon Juice Serve in old- fashioned glass Club Soda over crushed ice. Garnish with a twist of lemon or a Pour amaretto, sugar/syrup, wedge of lime. and lemon juice into ice- fi lled Collins glass. Top with AMARETTO ROSE club soda and stir. Garnish 1½ oz. Amaretto with a maraschino cherry. ½ oz. Lemon Juice AMORE- ADE 1 tsp. Superfi ne Sugar (or Simple Syrup) 1¼ oz. Amaretto Club Soda ¾ oz. Triple Sec Pour fi rst three ingredients 3 oz. Club Soda into ice-fi lled Collins glass Combine all ingredients in and fi ll with club soda. Stir oversized red- wine glass. and serve. Add ice and garnish with a lemon wedge.

c09_2p.p.indd 204 8/29/08 2:39:46 PM BOSTON ICED COFFEE 205

APPLE PIE BLACKTHORN 3 oz. Apple Schnapps 1½ oz. Sloe Gin 1 splash Cinnamon Schnapps 1 oz. Sweet Vermouth Pour into ice-fi lled old- Stir with ice and strain into fashioned glass and garnish chilled cocktail glass. Garnish with an apple slice and a with a twist of lemon peel. sprinkle of cinnamon. BLANCHE ARISE MY LOVE 1 oz. Anisette 1 tsp. Crème de Menthe 1 oz. Triple Sec (Green) ½ oz. Curaçao (White) Champagne, chilled Shake with ice and strain Put Crème de Menthe into into chilled cocktail glass. champagne fl ute. Fill with Champagne. BOCCIE BALL 1½ oz. Amaretto BANSHEE 1½ oz. Orange Juice 1 oz. Crème de Banana 2 oz. Club Soda ½ oz. Crème de Cacao (White) Serve in ice-fi lled highball ½ oz. Light Cream glass. Shake with ice and strain BOSTON ICED COFFEE into chilled cocktail glass. 6 oz. Coffee (cooled) BLACKJACK 1 oz. Crème de Menthe (White) 1 oz. Cherry-fl avored Brandy 1 oz. Crème de Cacao ½ oz. Brandy (White) 1 oz. Coffee 1 oz. Brandy Shake with ice and strain Pour into ice-fi lled highball into ice-fi lled old- fashioned glass and stir. Garnish with a glass. twist of lemon peel. CORDIALS & LIQUEURS

c09_2p.p.indd 205 8/29/08 2:39:46 PM 206 BURNING SUN

BURNING SUN CRÈME DE MENTHE 1½ oz. Strawberry Schnapps FRAPPÉ 4 oz. Pineapple Juice 2 oz. Crème de Menthe (Green) Pour into ice-fi lled highball glass and stir. Garnish with a Fill cocktail glass up to brim fresh strawberry. with shaved ice. Add Crème de Menthe. Serve with two BUSHWACKER short straws. ½ oz. Coffee Liqueur DEPTH CHARGE ½ oz. Amaretto ½ oz. Light Rum Add a shot of any fl avor of schnapps to a glass of beer. ½ oz. Irish Cream Liqueur 2 oz. Light Cream DIANA COCKTAIL Blend and pour into ice- Crème de Menthe (White) fi lled old- fashioned glass. Brandy CAFÉ CABANA Fill cocktail glass with ice, then fi ll ¾ full with Crème 1 oz. Coffee Liqueur de Menthe and fl oat brandy 3 oz. Club Soda on top. Pour into ice-fi lled Collins glass. Stir. Garnish with a DUCHESS lime wedge. 1½ oz. Anisette ½ oz. Dry Vermouth CHOCOLATE-COVERED STRAWBERRY ½ oz. Sweet Vermouth 1 oz. Strawberry Schnapps Shake with ice and strain into chilled cocktail glass. ¼ oz. Crème de Cacao (White) ½ oz. Cream FERRARI 1 oz. Amaretto Stir with ice and serve over ice in red- wine glass. Garnish 2 oz. Dry Vermouth with a fresh strawberry. Mix in ice-fi lled old- fashioned glass. Garnish with a twist of lemon peel.

FRENCH CONNECTION 1½ oz. Cognac ¾ oz. Amaretto Serve in ice-ﬁ lled old- fashioned glass.

c09_2p.p.indd 206 8/29/08 2:39:47 PM HEAT WAVE 207

FRENCH FANTASY GOOBER 1 oz. Black Raspberry 1½ oz. Vodka Liqueur 1½ oz. Black Raspberry 1 oz. Mandarine Napoléon Liqueur 2 oz. Cranberry Juice 1½ oz. Melon Liqueur 2 oz. Orange Juice 1 oz. Triple Sec Pour into ice-fi lled highball 1 oz. Grenadine glass and stir. Garnish with 3 oz. Pineapple Juice an orange slice and a mara- 4 oz. Orange Juice schino cherry. Shake with ice and strain into ice-fi lled Collins glass. FUZZY NAVEL Garnish with an orange slice 3 oz. 48-proof Peach and a maraschino cherry. Schnapps Serve with a straw. 3 oz. Orange Juice Combine schnapps and GRASSHOPPER orange juice and pour over ¼ oz. Crème de Menthe ice in highball glass. Garnish (Green) with an orange slice. ¼ oz. Crème de Cacao (White) GOLDEN CADILLAC ¼ oz. Light Cream 1 oz. Galliano Shake with ice and strain 2 oz. Crème de Cacao into chilled cocktail glass. (White) 1 oz. Light Cream HEAT WAVE Combine with ½ cup of 1¼ oz. Coconut-fl avored crushed ice in blender on Rum low speed for 10 seconds. ½ oz. Peach Schnapps Strain into chilled cham- 3 oz. Pineapple Juice pagne fl ute. 3 oz. Orange Juice ½ oz. Grenadine GOLDEN DREAM Pour fi rst four ingredients 1 tbsp. Orange Juice into ice-fi lled hurricane or ½ oz. Triple Sec parfait glass. Top with gren- 1 oz. Galliano adine. Garnish with a fresh 1 tbsp. Light Cream peach slice. Shake with ice and strain into chilled cocktail glass. CORDIALS & LIQUEURS

c09_2p.p.indd 207 8/29/08 2:39:47 PM 208 ITALIAN SOMBRERO

ITALIAN SOMBRERO LOVER’S KISS 1½ oz. Amaretto ½ oz. Amaretto 3 oz. Light Cream ½ oz. Cherry-fl avored Brandy Put ingredients in blender ½ oz. Crème de Cacao (Brown) or shake well. Serve over ice or straight up in champagne 1 oz. Cream fl ute. Shake with ice and strain into parfait glass. Top with ITALIAN SURFER whipped cream. Sprinkle 1 oz. Amaretto with chocolate shavings 1 oz. Brandy and top with a maraschino cherry. Pineapple Juice Fill a Collins glass with ice. MARMALADE Add amaretto and brandy. 1½ oz. Curaçao Fill with pineapple juice. Tonic Water Garnish with a pineapple spear and a maraschino Pour Curaçao into ice-fi lled cherry. highball glass and fi ll with tonic water. Garnish with an JOHNNIE COCKTAIL orange slice. ¾ oz. Triple Sec McCLELLAND COCKTAIL 1½ oz. Sloe Gin 1 tsp. Anisette ¾ oz. Triple Sec 1½ oz. Sloe Gin Shake with ice and strain 1 dash Orange Bitters into chilled cocktail glass. Shake with ice and strain LIMONCELLO SUNRISE into chilled cocktail glass. 1 oz. Caravella Limoncello MELON COOLER 3 oz. Orange Juice 1 dash Grenadine 1 oz. Melon Liqueur ½ oz. Peach Schnapps Stir limoncello and orange ½ oz. Raspberry Schnapps juice with ice and strain into chilled old-fashioned 2 oz. Pineapple Juice glass. Top with a dash of Shake with ice and pour into grenadine. chilled margarita or cocktail glass. Garnish with a lime wheel and a maraschino cherry.

c09_2p.p.indd 208 8/29/08 2:39:48 PM PINK SQUIRREL 209

MINT HIGHBALL PEPPERMINT ICEBERG 2 oz. Crème de Menthe 2 oz. Peppermint Schnapps (Green) Pour into ice-fi lled old- Ginger Ale or Club Soda fashioned glass. Stir and Pour crème de menthe into serve with a peppermint highball glass over ice cubes candy swizzle stick. and fi ll with ginger ale or club soda. Stir. Garnish with PEPPERMINT STICK a twist of lemon peel. 1 oz. Peppermint Schnapps 1½ oz. Crème de Cacao MINT ON ROCKS (White) 2 oz. Crème de Menthe 1 oz. Light Cream (Green) Shake with ice and strain Pour over ice cubes in old- into chilled champagne fashioned glass. fl ute.

MOULIN ROUGE PEPPERMINT TWIST 1½ oz. Sloe Gin 1½ oz. Peppermint Schnapps ¾ oz. Sweet Vermouth ½ oz. Crème de Cacao 1 dash Bitters (White) Stir with ice and strain into 3 scoops Vanilla Ice Cream chilled cocktail glass. Blend and pour into large parfait glass. Garnish with PANAMA COCKTAIL a mint sprig and a pepper- 1 oz. Crème de Cacao mint candy stick. Serve with (White) a straw. 1 oz. Light Cream 1 oz. Brandy PINK SQUIRREL Shake with ice and strain 1 oz. Crème de Noyaux into chilled cocktail glass. 1 tbsp. Crème de Cacao (White) PEACH MELBA 1 tbsp. Light Cream 1 oz. Peach Schnapps Shake with ice and strain ½ oz. Black Raspberry into chilled cocktail glass. Liqueur 3 oz. Cream Shake with ice and pour into old- fashioned glass. Gar- nish with a peach slice. Serve CORDIALS &

with a short straw. LIQUEURS

c09_2p.p.indd 209 8/29/08 2:39:48 PM 210 PORT AND STARBOARD

PORT AND STARBOARD RITZ FIZZ 1 tbsp. Grenadine Champagne, chilled ½ oz. Crème de Menthe 1 dash Lemon Juice (Green) 1 dash Blue Curaçao Pour carefully into pousse 1 dash Amaretto café glass, so that crème de Fill fl ute with Champagne. menthe fl oats on grenadine. Add remaining ingredients and stir. Garnish with a twist POUSSE CAFÉ of lemon peel. EQUAL PARTS: Grenadine ROAD RUNNER Chartreuse (Yellow) 1 oz. Vodka Crème de Cassis ½ oz. Amaretto Crème de Menthe (White) ½ oz. Coconut Cream Chartreuse (Green) Combine in blender with Brandy half- scoop of crushed ice Pour carefully, in order given, for 15 seconds. Rim edge of into pousse café glass so chilled champagne fl ute with that each ingredient fl oats a slice of orange. Dip rim on preceding one. in a sugar and nutmeg mixture. Pour cocktail into the QUAALUDE prepared glass. Garnish with 1 oz. Vodka fresh-grated nutmeg on top. 1 oz. Hazelnut Liqueur ROCKY MOUNTAIN 1 oz. Coffee Liqueur COOLER 1 splash Milk 1½ oz. Peach Schnapps Pour into ice-fi lled old- 4 oz. Pineapple Juice fashioned glass. 2 oz. Lemon-lime Soda RASPBERRY ROMANCE Pour into ice-fi lled Collins ¾ oz. Coffee Liqueur glass and stir. ¾ oz. Black Raspberry Liqueur ST. PATRICK’S DAY 1¼ oz. Irish Cream Liqueur ¼ oz. Crème de Menthe (Green) Club Soda ¾ oz. Chartreuse (Green) Pour liqueurs into ice-fi lled ¾ oz. Irish Whiskey parfait glass. Fill with club 1 dash Bitters soda and stir. Stir with ice and strain into chilled cocktail glass.

c09_2p.p.indd 210 8/29/08 2:39:49 PM SLOE GIN COCKTAIL 211

SAMBUCA STRAIGHT SHEER ELEGANCE 2 oz. Sambuca 1½ oz. Amaretto 3 Coffee Beans 1½ oz. Black Raspberry Liqueur Pour sambuca into snifter ½ oz. Vodka and ﬂ oat coffee beans on top. Shake with ice and strain into chilled cocktail glass. SAN FRANCISCO COCKTAIL SLOEBERRY COCKTAIL ¾ oz. Sloe Gin 1 dash Bitters ¾ oz. Sweet Vermouth 2 oz. Sloe Gin ¾ oz. Dry Vermouth Stir with ice and strain into 1 dash Bitters chilled cocktail glass. 1 dash Orange Bitters SLOE DRIVER Shake with ice and strain into chilled cocktail glass. 1½ oz. Sloe Gin Garnish with a maraschino 5 oz. Orange Juice cherry. Pour ingredients into ice- ﬁ lled highball glass and stir. SANTINI’S POUSSE CAFÉ ½ oz. Brandy SLOE GIN COCKTAIL 1 tbsp. Maraschino Liqueur 2 oz. Sloe Gin ½ oz. Triple Sec 1 dash Orange Bitters ½ oz. Rum ¼ oz. Dry Vermouth Pour in order given into Stir with ice and strain into pousse café glass. chilled cocktail glass.

Three and Only Three No more than three olives or onions in a Martini. Place extras on the side in a garnish dish. This is just common sense; the drink looks goofy chock full of olives or onions. CORDIALS & —DALE DEGROFF (a.k.a. King Cocktail), LIQUEURS author of The Craft of the Cocktail

c09_2p.p.indd 211 8/29/08 2:39:49 PM 212 SLOE GIN COLLINS

SLOE GIN COLLINS SLOE VERMOUTH 1 oz. Lemon Juice 1 oz. Sloe Gin 2 oz. Sloe Gin 1 oz. Dry Vermouth Club Soda 1 tbsp. Lemon Juice Shake lemon juice and sloe Shake with ice and strain gin with ice and strain into into chilled cocktail glass. chilled Collins glass. Add several ice cubes, fi ll with SOMETHING DIFFERENT club soda, and stir. Garnish 1 oz. Peach Schnapps with slices of lemon and 1 oz. Amaretto orange and a maraschino 2 oz. Pineapple Juice cherry. Serve with straws. 2 oz. Cranberry Juice SLOE GIN FIZZ Shake with ice and pour into ice-fi lled highball glass. 1 oz. Lemon Juice 1 tsp. Superfi ne Sugar (or Simple Syrup) STRAWBERRY FIELDS FOREVER 2 oz. Sloe Gin Club Soda 2 oz. Strawberry Schnapps ½ oz. Brandy Shake lemon juice, sugar/ Club Soda syrup, and sloe gin with ice and strain into chilled Pour schnapps and brandy highball glass with two ice into ice-fi lled highball glass. cubes. Fill with club soda Fill with club soda. Garnish and stir. Garnish with a slice with a fresh strawberry. of lemon. STRAWBERRY SUNRISE SLOE GIN RICKEY 2 oz. Strawberry Schnapps ½ oz. Lime Juice ½ oz. Grenadine 2 oz. Sloe Gin Orange Juice Club Soda Pour schnapps and grena- Pour into highball glass over dine into ice-fi lled highball ice cubes. Stir. Drop a lime glass. Fill with orange juice. rind into glass. Garnish with a fresh strawberry.

c09_2p.p.indd 212 8/29/08 2:39:49 PM WATERMELON 213

SUN KISS TROPICAL COCKTAIL 2 oz. Amaretto ¾ oz. Crème de Cacao 4 oz. Orange Juice (White) ¾ oz. Maraschino Liqueur Combine amaretto and ¾ oz. Dry Vermouth orange juice in ice-fi lled Col- lins glass. Garnish with a 1 dash Bitters lime wedge. Stir with ice and strain into chilled cocktail glass. THUNDER CLOUD ½ oz. Crème de Noyaux TWIN PEACH ½ oz. Blue Curaçao 2 oz. Peach Schnapps ½ oz. Amaretto Cranberry Juice ¼ oz. Vodka Pour schnapps into ice-fi lled 1 oz. Superfi ne Sugar highball glass, fi ll with cran- (or Simple Syrup) berry juice, and stir. Garnish 1 oz. Lemon Juice with an orange or peach 1 oz. Lemon- lime Soda slice. Layer ingredients in ice-fi lled hurricane or parfait glass in WATERMELON order given. Whirl gently 1 oz. Strawberry Liqueur with a large straw. 1 oz. Vodka ½ oz. Superfi ne Sugar TIKKI DREAM (or Simple Syrup) ¾ oz. Melon Liqueur ½ oz. Lemon Juice 4¼ oz. Cranberry Juice 1 oz. Orange Juice Pour into ice-fi lled, sugar- Pour into ice-fi lled Col- rimmed highball glass. Gar- lins glass. Garnish with an nish with a wedge of water- orange slice and serve with melon. a straw.

TOASTED ALMOND 1½ oz. Coffee Liqueur 1 oz. Amaretto 1½ oz. Cream or Milk Add all ingredients in ice- ﬁ lled old- fashioned glass. Stir. CORDIALS & LIQUEURS

c09_2p.p.indd 213 8/29/08 2:39:50 PM 214 YELLOW PARROT COCKTAIL

YELLOW PARROT ZERO MIST COCKTAIL 2 oz. Crème de Menthe ¾ oz. Anisette 1 oz. Water ¾ oz. Chartreuse (Yellow) For each serving, chill ¾ oz. Apricot-ﬂ avored liqueur and water in freezer Brandy compartment of refrigerator Shake with ice and strain for 2 hours or longer (does into chilled cocktail glass. not have to be frozen solid). Serve in cocktail glasses.

c09_2p.p.indd 214 8/29/08 2:39:50 PM 8/29/08 2:40:00 PM8/29/08 2:40:00 PM proof proof SHOOTERS lower- SHOOTERS 73 years ago, a “shot” was 73 years ago, a “shot” stocked bar. Fre- fairly low in alcohol content. are to the fact that many appeal of shooters is partly attributable The universal juices, as well as quently made with several 2 ounces of straight whiskey knocked back in a single 2 ounces of straight in those dusty old Westerns. gulp—just like the scenes slammers, even tooters, called shooters, shots are Today, on the by fanciful names—B-52, Sex usually preceded concocted with virtually any spirit Beach, Kamikaze—and well- and mixer handy in a of the shooter limits the amount liqueurs, the small size like the Rattle- of spirit contained in a single drink. Some, works of art, similar to a Pousse skillfully layered snake, are incorporate surpris- Café. Others, like the Bloody Caesar, such as clams or oysters. ing ingredients by a suck on down with a shot of straight tequila, followed lick of salt, washed The granddaddy of all shooters—a not only a wedge of lime and the obligatory shudder—is similar drinks like the still alive and kicking, it has inspired Screwdriver. and the Cordless Lemon Drop with a sense of hu- created lowing pages is that they were The common denominator for the drinks on the fol- enjoyed. Once mor and wit, which is how they should be can experiment you get the hang of making them, you batches for to make large with bumping up the recipes your own, to create also feel inspired might parties. You came to fruition. which is how every one of these recipes drink. little a great can create Imagination and creativity WHEN THIS BOOK DEBUTED DEBUTED BOOK THIS WHEN c10_2p.p.indd 215c10_2p.p.indd 215 216 AFFAIR

AFFAIR ANGEL’S TIP 1 oz. Strawberry Schnapps ¼ oz. Crème de Cacao 1 oz. Cranberry Juice (White) 1 oz. Orange Juice ¼ oz. Light Cream Stir with ice and strain into Into cordial glass pour chilled cordial glass. Crème de Cacao and then gently fl oat cream on top. ALABAMA SLAMMER Garnish with a maraschino cherry on a cocktail pick 1 oz. Amaretto across mouth of glass. 1 oz. Whiskey (Tennessee Sour Mash) ANGEL’S WING ½ oz. Sloe Gin ½ oz. Crème de Cacao 1 splash Lemon Juice (White) Stir fi rst three ingredi- ½ oz. Brandy ents with ice and strain 1 tbsp. Light Cream into chilled shot glass. Add Into cordial glass pour care- lemon juice. fully, in order given, so that each ingredient fl oats on ANGEL’S DELIGHT preceding one without 1½ tsps. Grenadine mixing. 1½ tsps. Triple Sec 1½ tsps. Sloe Gin B-52 1½ tsps. Light Cream ½ oz. Coffee Liqueur Into cordial glass pour care- ½ oz. Irish Cream Liqueur fully, in order given, so that ½ oz. Mandarine Napoléon each ingredient fl oats on Into shot glass pour carefully, preceding one without in order given, so that each mixing. ingredient fl oats on preceding one without mixing. ANGEL’S KISS ¼ oz. Crème de Cacao BANANA BOMBER (White) 1 oz. 99 Bananas Flavored ¼ oz. Sloe Gin Schnapps ¼ oz. Brandy ¾ oz. Triple Sec ¼ oz. Light Cream 1 splash Grenadine Into cordial glass pour care- Shake with ice and strain fully, in order given, so that into chilled shot glass. each ingredient fl oats on preceding one without mixing.

c10_2p.p.indd 216 8/29/08 2:40:00 PM C.C. KAZI 217

BANANA SLIP BONZAI PIPELINE SHOOTERS 1½ oz. Crème de Banana ½ oz. Vodka 1½ oz. Irish Cream Liqueur 1 oz. Tropical Fruit Schnapps Into cordial glass pour Stir with ice and strain into Crème de Banana and then chilled shot glass. gently ﬂ oat cream on top. BUZZARD’S BREATH BETWEEN- THE- SHEETS ½ oz. Amaretto 1 oz. Lemon Juice ½ oz. Peppermint Schnapps ½ oz. Brandy ½ oz. Coffee Liqueur ½ oz. Triple Sec Stir with ice and strain into ½ oz. Light Rum chilled shot glass. Shake with ice and strain into chilled shot glass. CAPRI ¾ oz. Crème de Cacao BLOODY CAESAR (White) SHOOTER ¾ oz. Crème de Banana 1 Littleneck Clam ¾ oz. Light Cream 1 oz. Vodka Shake with ice and strain 2 drops Worcestershire into chilled cordial glass. Sauce 1½ oz. Tomato Juice CARAMEL APPLE 2 drops Tabasco Sauce 1 oz. 99 Apples Flavored 1 dash Horseradish Sauce Schnapps Celery Salt 2 oz. Butterscotch Schnapps Put clam in the bottom of Shake with ice and strain a shot glass. Shake vodka, into chilled shot glass. Worcestershire, tomato juice, Tabasco, and horse- C.C. KAZI radish with ice, and strain 1½ oz. Tequila into chilled shot glass. Sprin- 2 oz. Cranberry Juice kle with celery salt and gar- 1 tsp. Lime Juice nish with a lime wedge. Shake with ice and strain into chilled cordial glass. BLUE MARLIN 1 oz. Light Rum ½ oz. Blue Curaçao 1 oz. Lime Juice Stir with ice and strain into chilled shot glass.

c10_2p.p.indd 217 8/29/08 2:40:01 PM 218 CHARLIE CHAPLIN

CHARLIE CHAPLIN FLYING GRASSHOPPER 1 oz. Sloe Gin ¾ oz. Crème de Menthe 1 oz. Apricot-ﬂ avored (Green) Brandy ¾ oz. Crème de Cacao 1 oz. Lemon Juice (White) ¾ oz. Vodka Shake with ice and strain into chilled cordial glass. Stir with ice and strain into chilled cordial glass. CORDLESS SCREWDRIVER 4TH OF JULY TOOTER 1¾ oz. Vodka 1 oz. Grenadine Orange Wedge 1 oz. Vodka Sugar 1 oz. Blue Curaçao Chill vodka and strain into Into cordial or shot glass shot glass. Dip orange pour carefully, in order wedge in sugar. Shoot the given, so that each ingredi- vodka and immediately take ent ﬂ oats on preceding one a draw on the orange. without mixing.

COSMOS FOXY LADY 1½ oz. Vodka 1 oz. Amaretto ½ oz. Lime Juice ½ oz. Crème de Cacao (Brown) Shake with ice and strain 1 oz. Heavy Cream into chilled shot glass. Shake with ice and strain FIFTH AVENUE into chilled cordial glass. ½ oz. Crème de Cacao (Brown) GALACTIC ALE ½ oz. Apricot-ﬂ avored ¾ oz. Vodka Brandy ¾ oz. Blue Curaçao 1 tbsp. Light Cream ½ oz. Lime Juice Into cordial glass pour care- ¼ oz. Black Raspberry fully, in order given, so that Liqueur each ingredient ﬂ oats on Shake with ice and strain preceding one without into chilled shot glass. mixing. GREEN DEMON ½ oz. Vodka ½ oz. Rum ½ oz. Melon Liqueur ½ oz. Lemonade

c10_2p.p.indd 218 8/29/08 2:40:01 PM MOCHA MINT 219

Shake with ice and strain Stir with ice and strain into SHOOTERS into chilled shot glass. chilled shot glass.

INTERNATIONAL KAMIKAZE INCIDENT ½ oz. Lime Juice ¼ oz. Vodka ½ oz. Triple Sec ¼ oz. Coffee Liqueur ½ oz. Vodka ¼ oz. Amaretto Shake with ice and strain ¼ oz. Hazelnut Liqueur into chilled shot glass. ½ oz. Irish Cream Liqueur Shake with ice and strain LEMON DROP into chilled shot glass. 1½ oz. Vodka Lemon wedge IRISH CHARLIE Sugar 1 oz. Irish Cream Liqueur Chill vodka and strain into 1 oz. Crème de Menthe chilled shot glass. Dip lemon (White) wedge in sugar. Shoot the Stir with ice and strain into vodka and immediately take chilled cordial glass. a draw on the lemon.

IRISH FLAG MELON BALL 1 oz. Crème de Menthe 1 oz. Melon Liqueur (Green) 1 oz. Vodka 1 oz. Irish Cream Liqueur 1 oz. Pineapple Juice 1 oz. Mandarine Napoléon Shake with ice and strain Into cordial glass pour care- into chilled cordial glass. fully, in order given, so that each ingredient ﬂ oats on MOCHA MINT preceding one without ¾ oz. Coffee- ﬂ avored Brandy mixing. ¾ oz. Crème de Cacao (White) JOHNNY ON THE ¾ oz. Crème de Menthe BEACH (White) ¾ oz. Vodka Shake with ice and strain ½ oz. Melon Liqueur into chilled cordial glass. ½ oz. Black Raspberry Liqueur ¼ oz. Pineapple Juice ¼ oz. Orange Juice ¼ oz. Grapefruit Juice ¼ oz. Cranberry Juice

c10_2p.p.indd 219 8/29/08 2:40:02 PM 220 MONKEY SHINE SHOOTER

MONKEY SHINE PEACH TART SHOOTER 1 oz. Peach Schnapps ½ oz. Bourbon Liqueur ½ oz. Lime Juice ½ oz. Crème de Banana Stir with ice and strain into ½ oz. Irish Cream Liqueur chilled shot glass. Shake with ice and strain into chilled cordial glass. PEPPERMINT PATTIE 1 oz. Crème de Cacao NUTTY PROFESSOR (White) ½ oz. Mandarine Napoléon 1 oz. Crème de Menthe (White) ½ oz. Hazelnut Liqueur ½ oz. Irish Cream Liqueur Shake with ice and strain into chilled cordial glass. Stir and strain into shot glass. PIGSKIN SHOT OH MY GOSH 1 oz. Vodka 1 oz. Melon Liqueur 1 oz. Amaretto ¼ oz. Superfi ne Sugar (or 1 oz. Peach Schnapps Simple Syrup) Stir with ice and strain into ¼ oz. Lemon Juice chilled shot glass. Shake with ice and strain into chilled shot glass. PARISIAN BLONDE ¾ oz. Light Rum PINEAPPLE UPSIDE- ¾ oz. Triple Sec DOWN CAKE ¾ oz. Jamaican Rum ½ oz. Irish Cream Liqueur Shake with ice and strain ½ oz. Vodka into chilled cordial glass. ½ oz. Butterscotch Schnapps ½ oz. Pineapple Juice PEACH BUNNY Stir and strain into shot ¾ oz. Peach-fl avored Brandy glass. ¾ oz. Crème de Cacao (White) PURPLE HOOTER ¾ oz. Light Cream 1½ oz. Citrus-fl avored Vodka Shake with ice and strain ½ oz. Triple Sec into chilled cordial glass. ¼ oz. Black Raspberry Liqueur Shake with ice and strain into chilled shot glass.

c10_2p.p.indd 220 8/29/08 2:40:02 PM SOUR APPLE 221

RATTLESNAKE SEX ON THE BEACH SHOOTERS 1 oz. Coffee Liqueur ½ oz. Black Raspberry 1 oz. Crème de Cacao Liqueur (White) ½ oz. Melon Liqueur 1 oz. Irish Cream Liqueur ½ oz. Vodka Into cordial or shot glass 1 oz. Pineapple Juice pour carefully, in order Cranberry Juice given, so that each ingredi- Stir ﬁ rst four ingredients with ent ﬂ oats on preceding one ice and strain into chilled without mixing. cordial or shot glass. Top with cranberry juice. ROCKY MOUNTAIN 1 oz. Whiskey (Tennessee SHAVETAIL Sour Mash) 1½ oz. Peppermint Schnapps 1 oz. Amaretto 1 oz. Pineapple Juice ½ oz. Lime Juice 1 oz. Light Cream Shake with ice and strain Shake with ice and strain into chilled shot glass. into chilled cordial glass.

SAMBUCA SLIDE SILVER SPIDER 1 oz. Sambuca ½ oz. Vodka ½ oz. Vodka ½ oz. Rum ½ oz. Light Cream ½ oz. Triple Sec Stir with ice and strain into ½ oz. Crème de Menthe chilled shot glass. (White) Stir with ice and strain into SCOOTER chilled shot glass. 1 oz. Amaretto 1 oz. Brandy SOUR APPLE 1 oz. Light Cream ¼ oz. Vodka Shake with cracked ice. ¼ oz. Apple Liqueur Strain into chilled cordial ½ oz. Melon Liqueur glass. ½ oz. Lemon-lime Soda Shake and strain into cordial glass.

c10_2p.p.indd 221 8/29/08 2:40:03 PM 222 STALACTITE

STALACTITE TO THE MOON 1¼ oz. Sambuca ½ oz. Coffee Liqueur ¼ oz. Irish Cream Liqueur ½ oz. Amaretto ¼ oz. Black Raspberry ½ oz. Irish Cream Liqueur Liqueur ½ oz. 151-proof Rum Pour sambuca into cordial Stir with ice and strain into glass and then ﬂ oat Irish chilled shot glass. cream on top. Then carefully pour raspberry liqueur, drop TRAFFIC LIGHT by drop, as top layer. The ½ oz. Crème de Noyaux raspberry liqueur will pull ½ oz. Galliano the Irish cream through the sambuca and settle on the ½ oz. Melon Liqueur bottom. Layer liqueurs in order given in cordial glass. STARS AND STRIPES WOO WOO ¹⁄³ oz. Grenadine ¹⁄³ oz. Heavy Cream ½ oz. Peach Schnapps ¹⁄³ oz. Blue Curaçao ½ oz. Vodka Into cordial glass, pour 1 oz. Cranberry Juice carefully, in order given, so Shake with ice and strain that each ingredient ﬂ oats into chilled shot glass. on preceding one without mixing.

TERMINATOR ½ oz. Coffee Liqueur ½ oz. Irish Cream Liqueur ½ oz. Sambuca ½ oz. Mandarine Napoléon ½ oz. Vodka Into cordial glass pour carefully, in order given, so that each layer ﬂ oats on preceding one without mixing.

c10_2p.p.indd 222 8/29/08 2:40:03 PM 8/29/08 2:40:21 PM8/29/08 2:40:21 PM nd a recipe nd a recipe for summer- round—much round—much

FROZEN year-

DRINKS DRINKS FROZEN style smoothies at home. Otherwise, you’ll style smoothies at home. Otherwise, you’ll for every season nd plenty of delicious recipes like ice cream. In fact, some are creamy concoctions made creamy In fact, some are like ice cream. combining in nature, tropical Others are with ice cream. fruit juices, and blended with ice. spirits or liqueurs with glasses and garnished with an as- Served in tall, generous slowly—to best sipped fruits, they’re sortment of seasonal a straw. freeze—through brain- prevent Irish cream or de cacao, amaretto, queurs such as crème with li- drinks, often mixed frozen Ice cream–based des- also make delicious cream, and topped with whipped short- sert substitutes. Just imagine sipping a strawberry and you sort cake or a raspberry cheesecake after a meal, of get the picture. than drinks is ice—and more planning to mix up frozen to consider when The most important ingredient on the size you think you could possibly need. Depending when differently and shape of the ice you use, it will melt mixed with warm dif- mixers and alcohol, and it will blend an elec- too. And speaking of blending, having ferently, you to make tric blender to pulverize the ice will allow professional- ﬁ cranked crusher—or a mallet. hand- need a You’ll in the shade, you 90 degrees in this section. Next time it’s or a Wave Tidal and your blender can quickly dispatch a to cool down. And when you have a hanker- Maui Breeze you’ll ﬁ any time of year, treat ing for a creamy that will put you on cloud nine. time sipping, but they’re also enjoyed time sipping, but they’re FROZEN DRINKSFROZEN PERFECT ARE CERTAINLY c11_2p.p.indd 223c11_2p.p.indd 223 224 THE ALL-AMERICAN DAIQUIRI

THE ALL- AMERICAN APPLE GRANNY CRISP DAIQUIRI 1 oz. Apple Schnapps BLUE LAYER ½ oz. Brandy ¾ oz. Light Rum or Vodka ½ oz. Irish Cream Liqueur ¾ oz. Superfi ne Sugar (or 2 scoops Vanilla Ice Cream Simple Syrup) Graham Cracker Crumbs ¾ oz. Lemon Juice Combine all ingredients in ½ oz. Blueberry Flavoring blender until smooth. Pour RED LAYER into parfait glass and serve ¾ oz. Light Rum or Vodka topped with whipped cream 2 oz. Strawberry Daiquiri Mix and cinnamon. WHITE LAYER Whipped Cream APPLE RIVER INNER For red and blue layers, TUBE combine ingredients in 1 oz. Brandy blender with 1 cup crushed 1 oz. Crème de Cacao ice and blend until very (Brown) thick. Layer frozen col- 1½ scoops Vanilla Ice Cream ors—blue, red, and white— Combine all ingredients with in parfait glass. Top with a 1 cup crushed ice in blender maraschino cherry and an until smooth. Pour into par- American fl ag frill pick. fait glass. Garnish with half a spiced apple ring. APPLE COLADA 2 oz. Apple Schnapps APRICOT CREAM SPRITZ 1 oz. Cream of Coconut ¾ cup Milk 1 oz. Half- and- Half ½ cup Apricot Nectar Combine all ingredients 2 tbsps. Apricot-fl avored with 1 cup crushed ice in Brandy blender until smooth. Pour 2 cups Sparkling Wine into highball glass and serve Combine fi rst three ingredi- with a straw. Garnish with an ents in blender with ¼ cup apple slice and a maraschino crushed ice until smooth. cherry. Pour equal amounts into 6 large red- wine glasses. Add about ¹⁄³ cup sparkling wine to each glass. Stir gently. Makes 6 servings.

c11_2p.p.indd 224 8/29/08 2:40:21 PM BEACH BUM’S COOLER 225

BANANA DAIQUIRI BAY CITY BOMBER 1½ oz. Light Rum ½ oz. Vodka 1 tbsp. Triple Sec ½ oz. Rum 1½ oz. Lime Juice ½ oz. Tequila 1 tsp. Sugar ½ oz. Gin 1 Medium Banana, sliced ½ oz. Triple Sec 1 oz. Orange Juice

Combine all ingredients in FROZEN DRINKS blender with 1 cup crushed 1 oz. Pineapple Juice ice and blend until smooth. 1 oz. Cranberry Juice Pour into champagne fl ute. ½ oz. Superfi ne Sugar (or Garnish with a maraschino Simple Syrup) cherry. ½ oz. Lemon Juice ¼ oz. 151-proof Rum BANANA DI AMORE Combine all ingredients 1 oz. Amaretto except rum with 1 cup 1 oz. Crème de Banana crushed ice in blender until 2 oz. Orange Juice smooth. Pour into par- ½ oz. Superfi ne Sugar (or fait glass. Float rum on top. Simple Syrup) Garnish with a maraschino ½ oz. Lemon Juice cherry and an orange slice. Combine all ingredients with 1 cup crushed ice in blender BEACH BUM’S COOLER until smooth. Serve in red- 1¼ oz. Irish Cream wine glass, garnished with ¼ oz. Banana Liqueur orange and banana slices. 1½ oz. Piña Colada Mix ¾ oz. Light Rum BANANA FOSTER ¼ Banana 2 scoops Vanilla Ice Cream 2 scoops Vanilla Ice Cream 1½ oz. Spiced Rum 1 splash Cream ½ oz. Banana Liqueur Combine all ingredients in 1 Medium Banana, sliced blender until smooth. Pour Combine all ingredients in into parfait glass and garnish blender until smooth. Pour with a pineapple slice and a into large brandy snifter and paper umbrella. sprinkle with cinnamon.

c11_2p.p.indd 225 8/29/08 2:40:22 PM 226 THE BIG CHILL

THE BIG CHILL BLUE VELVET 1½ oz. Dark Rum 1 oz. Black Raspberry 1 oz. Pineapple Juice Liqueur 1 oz. Orange Juice 1 oz. Melon Liqueur 1 oz. Cranberry Juice 4 oz. Vanilla Ice Cream 1 oz. Cream of Coconut Blue Curaçao Combine all ingredients Combine liqueurs and ice in blender with 1 cup of cream with 1 cup crushed crushed ice and blend until ice in blender until smooth. smooth. Pour into 12-oz. pil- Pour into parfait glass and sner glass and garnish with a top with whipped cream and pineapple wedge and a mar- drizzle with blue curaçao. aschino cherry. Garnish with a maraschino cherry. THE BLIZZARD BLUSHIN’ RUSSIAN 1 oz. Brandy 1 oz. Coffee Liqueur 1 oz. Irish Cream Liqueur ¾ oz. Vodka 1 oz. Coffee Liqueur 1 scoop Vanilla Ice Cream 1 oz. Light Rum 4 Large Fresh Strawberries 2 scoops Vanilla Ice Cream 1 splash Light Cream Combine all ingredients in blender until smooth. Pour Combine all ingredients in into parfait glass. Garnish blender until smooth. Pour with a chocolate- covered into large snifter and garnish strawberry. with fresh- grated nutmeg on top. THE BRASS FIDDLE BLUE CLOUD COCKTAIL 2 oz. Peach Schnapps ¾ oz. Tennessee Whiskey 1 oz. Amaretto 2 oz. Pineapple Juice ½ oz. Blue Curaçao 1 oz. Orange Juice 2 oz. Vanilla Ice Cream 1 oz. Grenadine Combine all ingredients in blender and blend until Combine ﬁ rst four ingredi- smooth. Pour into brandy ents in blender with 1 cup snifter. Top with whipped ice and blend until smooth. cream and a maraschino Pour into parfait glass that cherry. has been swirled with grenadine. Garnish with a pineapple slice and a maraschino cherry.

c11_2p.p.indd 226 8/29/08 2:40:22 PM CHI-CHI 227

BUNKY PUNCH CHAMPAGNE 1½ oz. Vodka CORNUCOPIA 1 oz. Melon Liqueur 1 oz. Cranberry Juice 1 oz. Peach Schnapps 2 scoops Rainbow Sherbet 1½ oz. Cranberry Juice 1 oz. Vodka 2 oz. Orange Juice ¾ oz. Peach Schnapps ½ oz. Grape Juice 1 oz. Champagne FROZEN DRINKS Combine all ingredients with Pour cranberry juice into 1 cup crushed ice in blender oversized red- wine glass. until smooth. Pour into par- Combine sherbet, vodka, fait glass and garnish with a and schnapps in blender slice of lime. until smooth. Pour over cranberry juice to produce a CANYON QUAKE swirl effect and layer Cham- ¾ oz. Irish Cream Liqueur pagne on top. Garnish with an orange slice. ¾ oz. Brandy 1 oz. Amaretto CHERRY REPAIR KIT 2 oz. Light Cream ½ oz. Half- and- Half Combine all ingredients with ½ oz. Crème de Cacao 1 cup crushed ice in blender (White) until smooth. Pour into large ½ oz. Amaretto snifter. 6 Maraschino Cherries ½ oz. Maraschino Liqueur CAVANAUGH’S SPECIAL Combine all ingredients with 1 oz. Coffee Liqueur 1 cup crushed ice in blender 1 oz. Crème de Cacao (White) until smooth. Pour into parfait glass. Garnish with a 1 oz. Amaretto maraschino cherry and serve 2 scoops Vanilla Ice Cream with a straw. In snifter, pour coffee liqueur and set aside. In blender, CHI- CHI combine next three ingre- 1½ oz. Vodka dients with 1 cup ice until 1 oz. Cream of Coconut smooth. Pour over cof- 4 oz. Pineapple Juice fee liqueur and top with whipped cream and choco- Combine all ingredients with late sprinkles. 1 cup crushed ice in blender until smooth. Pour into red- wine glass. Garnish with a slice of pineapple and a maraschino cherry.

c11_2p.p.indd 227 8/29/08 2:40:22 PM 228 CHILLY IRISHMAN

CHILLY IRISHMAN CITRUS BANANA FLIP 3 oz. Cold Espresso 1 Medium Banana, cut in 1 oz. Irish Whiskey pieces ½ oz. Coffee Liqueur 10 oz. Club Soda ½ oz. Irish Cream Liqueur ²⁄³ cup Orange Juice Concentrate 1 scoop Vanilla Ice Cream ²⁄³ cup Milk 1 dash Superﬁ ne Sugar (or Simple Syrup) ½ cup Dark Rum ½ cup Lime Juice Combine all ingredients 3 tbsps. Brown Sugar in blender with 4 cups of crushed ice and blend until Combine all ingredients smooth. Pour into parfait with 1 cup crushed ice in glass. Garnish with a 3- or blender until smooth. Pour 4-leaf clover. into Collins glasses. Makes 4 to 6 servings. CHOCO-BANANA SMASH CLOUD 9 1¼ oz. Irish Cream Liqueur 8 oz. Vanilla Ice Cream ¼ oz. Vanilla Extract 1 oz. Irish Cream Liqueur ½ oz. Light Cream ½ oz. Black Raspberry Liqueur ½ scoop Vanilla Ice Cream 1 oz. Amaretto ½ Medium Banana, sliced Combine all ingredients Combine all ingredients with in blender and blend until 1 cup crushed ice in blender smooth. Pour into parfait until smooth. Pour into par- glass. Top with whipped fait glass. Garnish with a cream and a chocolate– maraschino cherry and peanut butter cup, split in 1-inch banana slice on half. a cocktail pick. Top with whipped cream and choco- COOL OPERATOR late sprinkles. 1 oz. Melon Liqueur CHOCOLATE ALMOND ½ oz. Lime Juice CREAM ½ oz. Vodka 1 qt. Vanilla Ice Cream ½ oz. Light Rum ½ cup Amaretto 4 oz. Grapefruit Juice ½ cup Crème de Cacao 2 oz. Orange Juice (White) Combine all ingredients with Combine all ingredients in 1 cup crushed ice in blender blender until smooth. Pour until smooth. Pour into par- into parfait glasses. Gar- fait glass. Garnish with a nish with shaved chocolate. melon wedge and a mara- Makes 4 to 6 servings. schino cherry.

c11_2p.p.indd 228 8/29/08 2:40:23 PM DREAMY MONKEY 229

CRANBERRY COOLER DEVIL’S TAIL 1½ oz. Bourbon 1½ oz. Light Rum 1½ oz. Cranberry Juice 1 oz. Vodka ½ oz. Lime Juice 1 tbsp. Lime Juice 1 tsp. Sugar 1½ tsps. Grenadine Combine all ingredients with 1½ tsps. Apricot-ﬂ avored Brandy 1 cup crushed ice in blender FROZEN DRINKS until smooth. Pour into par- Combine all ingredients fait glass. in blender with 1 cup of crushed ice and blend until CREAMY GIN SOUR smooth. Pour into cham- ½ cup Gin pagne ﬂ ute. Add a twist of lime peel. ½ cup Lime Juice ½ cup Lemon Juice DI AMORE DREAM ½ cup Heavy Cream 1½ oz. Amaretto di Amore ¼ cup Triple Sec ¾ oz. Crème de Cacao 1 tbsp. Sugar (White) 10 oz. Club Soda 2 oz. Orange Juice Combine all ingredients with 2 scoops Vanilla Ice Cream 1 cup crushed ice in blender Combine all ingredients in until smooth. Pour into large blender until smooth. Pour red- wine glasses. Makes 4 to into parfait glass. Garnish 6 servings. with an orange slice.

DEATH BY CHOCOLATE DREAMY MONKEY 1 oz. Irish Cream Liqueur 1 oz. Vodka ½ oz. Crème de Cacao ½ oz. Crème de Banana (Brown) ½ oz. Crème de Cacao ½ oz. Vodka (Brown) 1 scoop Chocolate Ice 1 Banana Cream 2 scoops Vanilla Ice Cream Combine all ingredients 1 oz. Light Cream in blender with 1 cup of crushed ice and blend until Combine all ingredients smooth. Pour into parfait in blender (use half of the glass. Garnish with whipped banana) and blend until cream and chocolate curls. smooth. Pour into parfait Serve with a straw. glass. Top with whipped cream and garnish with remaining banana half.

c11_2p.p.indd 229 8/29/08 2:40:23 PM 230 FROSTY NOGGIN

FROSTY NOGGIN FROZEN CITRON NEON 1½ oz. Rum 1½ oz. Citrus-fl avored Vodka ¾ oz. Crème de Menthe 1 oz. Melon Liqueur (White) ½ oz. Blue Curaçao 3 oz. Prepared Dairy Eggnog ½ oz. Lime Juice 3 cups Vanilla Ice Cream ½ oz. Superfi ne Sugar (or Combine all ingredients Simple Syrup) in blender and blend until ½ oz. Lemon Juice smooth. Pour into parfait Combine all ingredients glass. Top with whipped in blender with 1 cup of cream. Garnish with a few crushed ice and blend until drops of green crème de smooth. Pour into parfait menthe and a cookie. glass. Garnish with a lemon slice and a maraschino FROZEN BERKELEY cherry. 1½ oz. Light Rum ½ oz. Brandy FROZEN DAIQUIRI 1 tbsp. Passion Fruit Syrup 1½ oz. Light Rum 1 tbsp. Lemon Juice 1 tbsp. Triple Sec Combine all ingredients 1½ oz. Lime Juice in blender with 1 cup of 1 tsp. Sugar crushed ice and blend until Combine all ingredients smooth. Pour into cham- in blender with 1 cup of pagne fl ute. crushed ice and blend until smooth. Pour into cham- FROZEN CAPPUCCINO pagne fl ute. Top with a mar- ½ oz. Irish Cream Liqueur aschino cherry. ½ oz. Coffee Liqueur ½ oz. Hazelnut Liqueur FROZEN FUZZY 1 scoop Vanilla Ice Cream 1 oz. Peach Schnapps 1 dash Light Cream ½ oz. Triple Sec Combine all ingredients ½ oz. Lime Juice in blender with 1 cup of ½ oz. Grenadine crushed ice and blend until 1 splash Lemon-lime Soda smooth. Pour into cinnamon- Combine all ingredients sugar- rimmed parfait glass. in blender with 1 cup of Garnish with a cinnamon crushed ice and blend until stick and a straw. smooth. Pour into champagne fl ute. Garnish with a lime wedge.

c11_2p.p.indd 230 8/29/08 2:40:23 PM GAELIC COFFEE 231

FROZEN MARGARITA FROZEN PINEAPPLE 1½ oz. Tequila DAIQUIRI ½ oz. Triple Sec 1½ oz. Light Rum 1 oz. Lemon Juice or Lime 4 Pineapple Chunks Juice 1 tbsp. Lime Juice Combine all ingredients ½ tsp. Sugar in blender with 1 cup of Combine all ingredients FROZEN DRINKS crushed ice and blend until in blender with 1 cup of smooth. Pour into cocktail crushed ice and blend until glass. Garnish with a slice of smooth. Pour into cham- lemon or lime. pagne ﬂ ute.

FROZEN MATADOR FRUITY SMASH 1½ oz. Tequila 1 pint Vanilla Ice Cream 2 oz. Pineapple Juice ¹⁄³ cup Cherry-ﬂ avored 1 tbsp. Lime Juice Brandy Combine all ingredients ¹⁄³ cup Crème de Banana in blender with 1 cup of Combine all ingredients crushed ice and blend until in blender with 1 cup of smooth. Pour into old- crushed ice and blend until fashioned glass. Add a pine- smooth. Pour into large apple stick. cocktail glasses. Garnish with maraschino cherries. Makes FROZEN MINT DAIQUIRI 4 to 6 servings. 2 oz. Light Rum 1 tbsp. Lime Juice GAELIC COFFEE 6 Mint Leaves ¾ oz. Irish Whiskey 1 tsp. Sugar ¾ oz. Irish Cream Liqueur Combine all ingredients 1½ oz. Crème de Cacao (Brown) in blender with 1 cup of 2 oz. Milk crushed ice and blend until smooth. Pour into old- 1 tsp. Instant Coffee fashioned glass. Combine all ingredients in blender with 1 cup of crushed ice and blend until smooth. Pour into Irish coffee glass. Top with whipped cream and sprinkle with green crème de menthe for color.

c11_2p.p.indd 231 8/29/08 2:40:24 PM 232 GEORGIO

GEORGIO ICED COFFEE À 2 oz. Coffee Liqueur L’ORANGE 2 oz. Irish Cream Liqueur 1 qt. Vanilla Ice Cream 1 Banana, ripe 4 tsps. Instant Coffee ½ cup Light Cream 1 cup Triple Sec Combine all ingredients Combine all ingredients in in blender with 1 cup of blender until smooth. Pour crushed ice and blend until into parfait glasses. Garnish smooth. Pour equal amounts with orange slices. Makes 5 to into 2 parfait glasses. Top 6 servings. with whipped cream and a light dusting of cocoa. Gar- ICY RUMMED CACAO nish with a sprig of fresh 1 qt. Vanilla Ice Cream mint. Makes 2 servings. ½ cup Dark Rum ½ cup Crème de Cacao GULF STREAM (Brown) 1 oz. Blue Curaçao Combine all ingredients in 3 oz. Champagne blender until smooth. Pour ½ oz. Light Rum into parfait glasses. Gar- ½ oz. Brandy nish with shaved chocolate. 6 oz. Lemonade Makes 4 to 6 servings. 1 oz. Lime Juice IRISH DREAM Combine all ingredients ½ oz. Hazelnut Liqueur in blender with 1 cup of crushed ice and blend until ½ oz. Irish Cream Liqueur smooth. Pour into sugar- ¾ oz. Crème de Cacao (Brown) rimmed parfait glass. Gar- nish with a whole strawberry. 4 oz. Vanilla Ice Cream Combine all ingredients HUMMER in blender with 1 cup of 1 oz. Coffee Liqueur crushed ice and blend until 1 oz. Light Rum smooth. Pour into frosted pilsner glass. Top with 2 large scoops Vanilla Ice Cream whipped cream and chocolate sprinkles. Combine all ingredients in blender until smooth. Serve ITALIAN DREAM in highball glass. 1½ oz. Irish Cream Liqueur ½ oz. Amaretto 2 oz. Light Cream Combine all ingredients in blender with 1 cup of

c11_2p.p.indd 232 8/29/08 2:40:24 PM LEBANESE SNOW 233

crushed ice and blend until crushed ice and blend until smooth. Pour into parfait smooth. Pour into large glass. brandy snifter and garnish with 2 slices banana, a straw- JACK’S JAM berry, and fresh- grated ½ oz. Peach Schnapps nutmeg. ½ oz. Apple Schnapps KOKOMO JOE FROZEN ½ oz. Strawberry Liqueur DRINKS ¼ oz. Banana Liqueur 1 oz. Light Rum 2 oz. Lemon Juice 1 oz. Banana Liqueur 1 oz. Orange Juice 5 oz. Orange Juice 2 tbsps. Powdered Sugar 3 oz. Piña Colada Mix ½ Banana Combine all ingredients in blender with 1 cup of Combine all ingredients crushed ice and blend until in blender with 1 cup of smooth. Pour into parfait crushed ice and blend until glass. Garnish with a sprig of smooth. Pour into parfait fresh mint and a maraschino glass. Garnish with a slice of cherry. orange.

JAMAICAN BANANA LEBANESE SNOW ½ oz. Light Rum 1½ oz. Strawberry Liqueur ½ oz. Crème de Cacao 1 oz. Crème de Banana (White) 1 oz. Light Cream ½ oz. Crème de Banana Combine all ingredients 2 scoops Vanilla Ice Cream in blender with 1 cup of 1 oz. Half- and- Half crushed ice and blend until 1 Whole Banana smooth. Pour into parfait Combine all ingredients glass. Garnish with a straw- in blender with 1 cup of berry.

Move It Be a roving bartender and keep a wary eye. Avoid long involved conversations with guests. Everyone likes a friendly bartender, but everyone loves a bartender who makes his rounds, increasing the customers’ rounds. —DALE DEGROFF (a.k.a. King Cocktail), author of The Craft of the Cocktail

c11_2p.p.indd 233 8/29/08 2:40:24 PM 234 LICORICE MIST

LICORICE MIST MAUI BREEZE 1¼ oz. Sambuca ½ oz. Amaretto ½ oz. Coconut Liqueur ½ oz. Triple Sec 2 oz. Light Cream ½ oz. Brandy Combine all ingredients ½ oz. Superﬁ ne Sugar (or Simple Syrup) in blender with 1 cup of crushed ice and blend until ½ oz. Lemon Juice smooth. Pour into parfait 2 oz. Orange Juice glass. Cut off ends of licorice 2 oz. Guava Juice stick and use it as a straw/ Combine all ingredients garnish. in blender with 1 cup of crushed ice and blend until LONELY NIGHT smooth. Pour into parfait ¾ oz. Coffee Liqueur glass. Garnish with a pine- 1¼ oz. Irish Cream Liqueur apple spear, a maraschino 1¼ oz. Hazelnut Liqueur cherry, and an orchid. 1 scoop Vanilla Ice Cream MISSISSIPPI MUD Combine all ingredients 1½ oz. Whiskey (Tennessee in blender with 1 cup of Sour Mash) crushed ice and blend until 1½ oz. Coffee Liqueur smooth. Pour into parfait 2 scoops Vanilla Ice Cream glass. Top with whipped cream and shaved Combine all ingredients in chocolate. blender until smooth. Spoon into cocktail glass and top MARASCHINO CHERRY with shaved chocolate. 1 oz. Rum MONT BLANC ½ oz. Amaretto ½ oz. Peach Schnapps 1 oz. Black Raspberry Liqueur 1 oz. Cranberry Juice 1 oz. Vodka 1 oz. Pineapple Juice 1 oz. Light Cream 1 dash Grenadine 1 scoop Vanilla Ice Cream Combine all ingredients Combine all ingredients in in blender with 1 cup of blender until smooth. Pour crushed ice and blend until into oversized red- wine smooth. Pour into parfait glass. glass. Garnish with whipped cream and a maraschino cherry.

c11_2p.p.indd 234 8/29/08 2:40:25 PM PEACHY AMARETTO 235

NUTTY COLADA OVER THE RAINBOW 3 oz. Amaretto 2 oz. Spiced Rum 3 tbsps. Coconut Milk 1 oz. Orange Curaçao 3 tbsps. Crushed Pineapple 2 scoops Rainbow Sherbet Combine all ingredients 4 slices Fresh Peach, peeled in blender with 1 cup of 2 Strawberries crushed ice and blend until

Combine all ingredients FROZEN DRINKS smooth. Pour into Collins in blender with 1 cup ice glass and serve with a straw. and blend until smooth. Pour into parfait glass. Gar- ORANGE BLOSSOM nish with a strawberry and a SPECIAL peach slice. 1 oz. Peach Schnapps 2½ oz. Lemon-lime Soda PEACH MELBA FREEZE 3 oz. Orange Sherbet ¾ oz. Peach Schnapps 1½ oz. Vanilla Ice Cream ¾ oz. Black Raspberry 2½ oz. Light Cream Liqueur ¾ oz. Hazelnut Liqueur Combine all ingredients 4 oz. Vanilla Ice Cream in blender with 1 cup of crushed ice and blend until ¾ oz. Light Cream smooth. Pour into parfait 1 oz. Melba Sauce or Raspberry Jam glass and garnish with a maraschino cherry and an Combine all ingredients orange slice. in blender and blend until smooth. Pour into parfait ORANGE TREE glass. Garnish with a peach 1½ oz. Amaretto slice. ¾ oz. Crème de Noyaux PEACHY AMARETTO 1½ oz. Orange Juice 1 cup Vanilla Ice Cream ¾ oz. Vanilla Ice Cream 1 cup Peaches Combine all ingredients in 1 cup Amaretto blender until smooth. Pour into parfait glass. Top with Combine all ingredients whipped cream and garnish in blender and blend until with a thin slice of orange. smooth. Pour into parfait glasses. Makes 3 to 4 servings.

c11_2p.p.indd 235 8/29/08 2:40:25 PM 236 PEPPERMINT PENGUIN

PEPPERMINT PENGUIN RASPBERRY ½ oz. Crème de Menthe CHEESECAKE (Green) 1 tbsp. Cream Cheese, ½ oz. Chocolate Mint softened Liqueur 1 oz. Crème de Cacao 3 Chocolate Sandwich (White) Cookies 1 oz. Black Raspberry 3 oz. Light Cream Liqueur Combine all ingredients 2 scoops Vanilla Ice Cream in blender with 1 cup of Combine all ingredients crushed ice and blend until in blender with 1 cup of smooth. Pour into hurricane crushed ice and blend until or parfait glass. Top with smooth. Pour into parfait whipped cream. Garnish glass. with a cookie and a maraschino cherry. SMOOTH MOVE 1 oz. Rum PINEAPPLE BANANA 2 oz. Pineapple Juice REFRESHER 2 oz. Prune Juice 2 cups Pineapple Juice 1 oz. Superﬁ ne Sugar (or 1 cup Pineapple Sherbet Simple Syrup) ½ cup Crème de Banana 1 oz. Lemon Juice ½ cup Dark Rum Combine all ingredients Combine all ingredients in in blender with 1 cup of blender until smooth. Pour crushed ice and blend until into highball glasses. Gar- smooth. Pour into sugar- nish with a pineapple wedge rimmed parfait glass. Gar- and a banana slice. Makes nish with a pineapple spear 4 to 5 servings. and a maraschino cherry.

PISTACHIO MINT ICE SPARKLING CREAM STRAWBERRY MIMOSA 1 oz. Hazelnut Liqueur 2 oz. Frozen Sliced Strawberries in Syrup, ½ oz. Crème de Menthe partially thawed (Green) 2 oz. Orange Juice 1 oz. Vodka 4 oz. Champagne, chilled 2 oz. Heavy Cream Combine all ingredients in Shake all ingredients with blender until smooth. Pour ice. Strain into cocktail glass into ice-ﬁ lled parfait glass. and garnish with a mint leaf. Fill with Champagne and garnish with a whole strawberry and an orange slice.

c11_2p.p.indd 236 8/29/08 2:40:25 PM SURF’S UP 237

STRAWBERRIES AND glasses. Garnish with whole CREAM strawberries. Makes 4 to 6 servings. 1 oz. Strawberry Schnapps 1½ tbsps. Sugar STRAWBERRY DAWN 2 oz. Half- and- Half 1 oz. Gin 2 Whole Strawberries 1 oz. Cream of Coconut Place ﬁ rst three ingredi- FROZEN 4 Fresh Strawberries (or ¹⁄³ DRINKS ents in blender with 2 cups cup Frozen Strawberries) crushed ice and blend until Combine all ingredients smooth. Add strawberries in blender with 1 cup of and blend for 10 seconds. crushed ice and blend until Pour into parfait glass and smooth. Pour into cocktail serve with a straw. Garnish glass. Garnish with a straw- with a fresh strawberry. berry slice and a mint sprig. STRAWBERRY STRAWBERRY ALEXANDRA SHORTCAKE 5 oz. Frozen Sliced Strawberries in Syrup, 1 oz. Amaretto partially thawed ¾ oz. Crème de Cacao 1 scoop Vanilla Ice Cream (White) 1 oz. Crème de Cacao 3 oz. Strawberries in Syrup (White) 5 oz. Vanilla Ice Cream 1 oz. Brandy Combine all ingredients in Combine all ingredients blender until smooth. Pour in blender and blend until into oversized red- wine smooth. Pour into white- glass. Top with whipped wine glass. Top with sweet- cream and garnish with a ened whipped cream. Gar- fresh strawberry. nish with chocolate curls. Serve with a straw and a SURF’S UP spoon. ½ oz. Crème de Banana ½ oz. Crème de Cacao STRAWBERRY BANANA (White) SPRITZ 5 oz. Pineapple Juice 1 pint Vanilla Ice Cream 1 oz. Light Cream 1 cup Strawberries, fresh or Shake all ingredients with frozen ice. Pour into parfait glass. 1 cup Crème de Banana Garnish with an orange slice 10 oz. Club Soda and a maraschino cherry. Combine all ingredients in blender and blend until smooth. Pour into parfait

c11_2p.p.indd 237 8/29/08 2:40:26 PM 238 SWEET-TART

SWEET-TART TIDAL WAVE 2 oz. Vodka 1¾ oz. Melon Liqueur 3 oz. Cranberry Juice 1 oz. Pineapple Juice 3 oz. Pineapple Juice 1 oz. Orange Juice 1 dash Lime Juice ½ oz. Coconut Syrup Combine all ingredients ¾ oz. Superﬁ ne Sugar (or Simple Syrup) in blender with 1 cup of crushed ice and blend until ¾ oz. Lemon Juice smooth. Pour into parfait ½ oz. Light Rum glass. Garnish with a lime Combine all ingredients wheel. in blender with 1 cup of crushed ice and blend until TENNESSEE WALTZ smooth. Pour into parfait 1¼ oz. Peach Schnapps glass. Garnish with a lime 2 oz. Pineapple Juice wheel and a maraschino 1 oz. Passion Fruit Juice cherry. 4 oz. Vanilla Ice Cream TIDBIT Combine all ingredients in 1 oz. Gin blender until smooth. Pour 1 scoop Vanilla Ice Cream into parfait glass. Garnish with whipped cream and a 1 dash Dry Sherry strawberry. Blend ingredients in blender at low speed and pour into TEQUILA FROST highball glass. 1¼ oz. Tequila 1¼ oz. Pineapple Juice TROLLEY CAR 1¼ oz. Grapefruit Juice 1¼ oz. Amaretto ½ oz. Honey 2 oz. Fresh Strawberries ½ oz. Grenadine 2 scoops Vanilla Ice Cream 2 oz. Vanilla Ice Milk Combine all ingredients in Combine all ingredients in blender until smooth. Pour blender until smooth. Pour into parfait glass and garnish into parfait glass. Garnish with a fresh strawberry. with an orange slice and a maraschino cherry.

c11_2p.p.indd 238 8/29/08 2:40:26 PM 8/29/08 2:40:39 PM8/29/08 2:40:39 PM chocolate HOT hot fashioned rst edition of this book. rst edition HOT DRINKS HOT old- quality ingredients: piping hot, quality ingredients: fashioned cold remedies, especially fashioned cold remedies, high- replace to feel the warmth of the hot replace old-

DRINKS sugar or of hot water, simple mixtures nd recipes made with hot chocolate, tea, cider, tea, cider, made with hot chocolate, recipes nd replace, all the better—from the classic Irish Coffee to classic Irish Coffee the all the better—from replace, HOT TODDIES, TODDIES, HOT drinks found on the following pages—though if you have drinks found on the following pages—though a fi Rum. Hot Buttered the ethereal or liqueurs, or a combi- rum, brandy, with either whiskey, as their base, laced Many hot drinks employ coffee virtually any heated nation of several of these. However, hot drink, and in this section beverage can make a great you’ll fi steamed milk, and even orange juice. made with drinks are that the best hot Whichever you choose, remember honey, and a single spirit—usually bourbon, but any whis- and a single spirit—usually bourbon, honey, remem- or even gin could be used—are rum, brandy, key, many as by bered the fi by people who remember that the spirit made you feel bet- While it was thought combined with the spirit that did the heat it was really ter, one of those classic comforts are the trick. Indeed, toddies probably That’s loath to abandon even today. that we are both comforting and stimulating. because hot drinks are need a fi don’t You or tea, coffee brewed freshly made with real cocoa and milk instead of a mix, cream cocoa and milk instead of a mix, cream made with real a couple of it only takes you’ve whipped yourself (really, spices. minutes), and fresh they bring. the pleasure time with them, and prolong drinks, take your of these the temperature heed Lastly, c12_3p.p.indd 239c12_3p.p.indd 239 240 AMARETTO TEA

AMARETTO TEA BLUE BLAZER 6 oz. Hot Tea 2½ oz. Blended Whiskey 2 oz. Amaretto 2½ oz. Boiling Water Pour hot tea into parfait 1 tsp. Sugar glass, putting a spoon in Use two large, silver- plated the glass to prevent crack- mugs with handles. Put the ing. Add amaretto, but do whiskey into one mug and not stir. Top with whipped the boiling water into the cream. other. Ignite the whiskey and, while it is fl aming, mix AMERICAN GROG both ingredients by pour- 1 cube Sugar ing them four or fi ve times ¾ oz. Lemon Juice from one mug to the other. 1½ oz. Light Rum If done well, this will have the appearance of a con- Pour ingredients into hot tinuous stream of liquid fi re. Irish coffee glass and fi ll with Sweeten with sugar and hot water. Stir. serve with a twist of lemon peel. Serve in Irish coffee APRIHOT glass. 3 oz. Apricot-fl avored Brandy BOSTON CARIBBEAN 3 oz. Boiling Water COFFEE Combine in Irish coffee glass 1 oz. Crème de Cacao with a dash of cinnamon, (Brown) and garnish with an orange 1 oz. Dark Rum or lemon slice. Hot Coffee Pour liqueur and rum into BLACK GOLD sugar- rimmed Irish coffee ¼ oz. Triple Sec glass. Fill with freshly brewed ¼ oz. Amaretto coffee. Top with whipped ¼ oz. Irish Cream Liqueur cream and sprinkle with cin- ¼ oz. Hazelnut Liqueur namon. Garnish with a cinna- 4 oz. Hot Coffee mon stick as a stirrer. 1 dash Cinnamon Schnapps Pour fi rst four ingredients into Irish coffee glass. Add coffee and schnapps and stir. Top with whipped cream and shaved chocolate. Serve with a cinnamon stick as stirrer.

c12_3p.p.indd 240 8/29/08 2:40:39 PM CHOCOLATE COFFEE KISS 241

BRANDY BLAZER CAPRICCIO 1 cube Sugar 1 tbsp. Sugar 1 piece Orange Peel ½ oz. Brandy 2 oz. Brandy ½ oz. Crème de Café Combine all ingredients in 1 oz. Amaretto old- fashioned glass. Light Hot Coffee the liquid with a match, stir Put sugar in bottom of Irish with a long spoon for a few coffee glass rimmed with seconds, and strain into hot cinnamon-sugar. Add brandy Irish coffee glass. and liqueurs. Fill ¾ full with coffee. Top with whipped CAFÉ L’ORANGE cream, toasted almond ½ oz. Cognac slices, and a maraschino HOT DRINKS ½ oz. Triple Sec cherry. 1 oz. Mandarine Napoléon 4 oz. Hot Coffee CHOCOLATE COFFEE KISS Pour cognac and liqueurs ¾ oz. Coffee Liqueur into Irish coffee glass. Add coffee. Top with whipped ¾ oz. Irish Cream Liqueur cream and garnish with fi nely 1 splash Crème de Cacao (Brown) chopped orange rind. 1 splash Mandarine Napoléon CAFFÈ DI AMARETTO 1½ oz. Chocolate Syrup 1 oz. Amaretto Hot Coffee 1 cup Hot Coffee Combine fi rst fi ve ingredi- Add amaretto to a cup of ents in Irish coffee glass, and hot black coffee, then trans- then fi ll with coffee. Top with fer to Irish coffee glass. Top whipped cream and garnish with whipped cream. with shaved chocolate and a maraschino cherry.

c12_3p.p.indd 241 8/29/08 2:40:40 PM 242 COFFEE NUDGE (KIOKE COFFEE)

COFFEE NUDGE HANDICAPPER’S (KIOKE COFFEE) CHOICE ½ oz. Brandy 1 oz. Irish Whiskey ½ oz. Coffee Liqueur 1 oz. Amaretto ½ oz. Crème de Cacao 5 oz. Hot Coffee (Dark) Pour whiskey and Amaretto 5 oz. Hot Coffee into Irish coffee glass and In a pre- warmed Irish coffee fi ll with hot coffee. Top with glass, add the brandy, coffee whipped cream. liqueur, and crème de cacao. Pour in the coffee. Top with HOT BRANDY a dollop of whipped cream. ALEXANDER Optional: Sprinkle grated ¾ oz. Brandy chocolate as a garnish. Serve ¾ oz. Crème de Cacao with cocktail straws. (Brown) 4 oz. Steamed Milk DOUBLEMINT Pour ingredients into heated 1 oz. Spearmint Schnapps Irish coffee glass. Top with Hot Coffee whipped cream and choco- 1 dash Crème de Menthe late shavings. (Green) Pour schnapps into Irish cof- HOT BRANDY TODDY fee glass and then fi ll with 1 cube Sugar coffee. Top with whipped Boiling Water cream. Add crème de 2 oz. Brandy menthe for color. Put sugar into Irish coffee GIN TODDY (HOT) glass and fi ll ²⁄³ full with boiling water. Add brandy and 1 cube Sugar stir. Garnish with a slice of Boiling Water lemon and fresh- grated 2 oz. Gin nutmeg. Put sugar into Irish coffee glass and fi ll ²⁄³ full with boiling water. Add gin. Stir and garnish with a slice of lemon. Garnish with fresh- grated nutmeg on top.

c12_3p.p.indd 242 8/29/08 2:40:40 PM HOT KISS 243

HOT BRICK TODDY HOT CINNAMON ROLL 1 tsp. Butter Hot Apple Cider 1 tsp. Powdered Sugar 1½ oz. Cinnamon Schnapps 3 pinches Cinnamon Pour hot cider into Irish cof- 1 oz. Whiskey fee glass. Add schnapps. 1 oz. Boiling Water Top with whipped cream. Put fi rst three ingredients Add a cinnamon stick as a into Irish coffee glass. Dis- stirrer. solve thoroughly. Add whiskey, fi ll with boiling water, HOT GOLD and stir. 6 oz. Very Warm Orange Juice HOT BUTTERED RUM 3 oz. Amaretto HOT DRINKS 1 tsp. Brown Sugar Pour orange juice into red- Boiling Water wine glass or mug. Add 1 tbsp. Butter amaretto and garnish with cinnamon stick as stirrer. 2 oz. Dark Rum Put sugar into Irish coffee HOT KISS glass and fi ll ²⁄ full with boil- ³ ½ oz. Crème de Menthe ing water. Add butter and (White) rum. Stir and garnish with ½ oz. Crème de Cacao fresh- grated nutmeg on top. (White) 1 oz. Irish Whiskey HOT BUTTERED WINE 6 oz. Hot Coffee ½ cup Muscatel Pour liqueurs and whiskey ¼ cup Water into Irish coffee glass. Add 1 tsp. Butter coffee and stir. Top with 2 tsps. Maple Syrup whipped cream and garnish Heat wine and water just to with a chocolate- covered simmering—do not boil. mint. Preheat Irish coffee glass with boiling water. Pour heated wine mixture into glass and add butter and maple syrup. Stir and garnish with fresh- grated nutmeg on top.

c12_3p.p.indd 243 8/29/08 2:40:40 PM 244 INDIAN SUMMER

INDIAN SUMMER JAMAICA COFFEE 2 oz. Apple Schnapps 1 oz. Coffee-ﬂ avored Brandy Hot Apple Cider ¾ oz. Light Rum Wet rim of sour glass and Hot Coffee dip in cinnamon. Add Pour brandy and rum into schnapps and top off with Irish coffee glass. Fill with cider. Garnish with a cinna- hot coffee. Sweeten to taste. mon stick, if desired. Top with whipped cream and fresh- grated nutmeg. IRISH COFFEE 1½ oz. Irish Whiskey MEXICAN COFFEE Hot Coffee 1 oz. Coffee Liqueur Sugar to taste ½ oz. Tequila Into Irish coffee glass 5 oz. Hot Coffee rimmed with sugar, pour Stir coffee liqueur and Irish whiskey. Fill to within tequila in Irish coffee glass, ½ inch of top with cof- add coffee, and top with fee. Add sugar, if desired. whipped cream. Cover surface to brim with whipped cream. MEXITALY COFFEE ¾ oz. Coffee Liqueur ITALIAN COFFEE ¾ oz. Amaretto ½ oz. Amaretto Hot Coffee Hot Coffee Dip rim of Irish coffee glass 1½ tbsps. Coffee Ice Cream in maraschino cherry juice, Pour amaretto into Irish cof- then in cinnamon- sugar. fee glass. Fill with hot coffee. Pour liqueurs into glass Top with coffee ice cream and add coffee. Top with and sprinkle with ground whipped cream and shaved coriander. chocolate.

c12_3p.p.indd 244 8/29/08 2:40:41 PM SPANISH COFFEE 245

MULLED CLARET RUM TODDY (HOT) 1 cube Sugar 1 cube Sugar 1 oz. Lemon Juice Boiling Water 1 dash Bitters 2 oz. Light or Dark Rum 1 tsp. Mixed Cinnamon and Put sugar into Irish coffee Nutmeg glass and fi ll ²⁄³ full with boil- 5 oz. Claret or Red Wine ing water. Add rum and stir. Put all ingredients into a Garnish with a slice of lemon metal mug. Heat poker red- and fresh- grated nutmeg. hot and hold in liquid until boiling and serve—or just RUSSIAN COFFEE warm on a stove and serve in ½ oz. Coffee Liqueur Irish coffee glass. ½ oz. Hazelnut Liqueur HOT DRINKS ¼ oz. Vodka RAZZMATAZZ Hot Coffee 1 oz. Black Raspberry Liqueur Pour liqueurs and vodka ½ oz. Crème de Cassis into Irish coffee glass. Add coffee. Top with whipped ½ oz. Coffee Liqueur cream. Hot Coffee Pour liqueurs into Irish cof- SNOW BUNNY fee glass. Add coffee. Top 1½ oz. Triple Sec with whipped cream and Hot Chocolate garnish with berries in season. Pour Triple Sec into Irish coffee glass. Fill with hot choc- RUEDESHEIM KAFFE olate. Garnish with a stick of cinnamon for fl avoring and 3 cubes Sugar to use as a stirrer. 1½ oz. Brandy Hot Coffee SPANISH COFFEE Place sugar cubes in Irish 1 oz. Spanish Brandy coffee glass. Add brandy Hot Coffee and set afl ame. Allow to burn for a good minute, and Add coffee to brandy in Irish then fi ll with coffee. Top with coffee glass and top with whipped cream and sprinkle whipped cream. with grated chocolate.

c12_3p.p.indd 245 8/29/08 2:40:41 PM 246 STEAMING PEACH

STEAMING PEACH WHISKEY TODDY (HOT) 2 oz. Peach Schnapps 1 cube Sugar 4 oz. Hot Water Boiling Water Pour schnapps into snifter. 2 oz. Blended Whiskey Add hot water and stir. Float Put sugar into Irish coffee an orange slice as a garnish. glass and ﬁ ll ²⁄³ full with boiling water. Add whiskey and stir. Garnish with a slice of lemon and fresh- grated nutmeg.

c12_3p.p.indd 246 8/29/08 2:40:42 PM 8/29/08 2:41:14 PM8/29/08 2:41:14 PM pre- EggNog.

EGGNOGSduring colonial & PUNCHES times. Rum was the favorite spirit of the early Americans; times. Rum was the favorite Over the years, eggs, and sugar. they mixed it with milk, have been used as substitutes for whiskey and brandy as a holiday drink, eggnog is enjoyed mostly rum. Today, of the prolifer- the result is probably which is a shame. This seldom which are eggnogs, ation of pasteurized prepared (though easier to serve), coupled as good as homemade with concerns poisoning associated with over salmonella raw eggs. Boston mix such as Mr. lem: One, use a prepared solutions to the raw egg prob- are there Fortunately, unpas- if using regular, use pasteurized eggs. Three, Two, very slowly to 160°F, teurized eggs, cook the egg mixture thickens enough to coat a at which point the mixture calls a recipe If immediately. spoon, and then refrigerate beaten egg whites into the eggnog, you for folding raw, eggs or can use either the whites of prepasteurized packaged pasteurized egg whites. Hopefully, you’ll feel in- packaged pasteurized egg whites. Hopefully, safe enough—to make your own homemade spired—and transforming it. eggnog (see page 249) before usually made with a single spirit, wine, guests. They are number of ideal for serving a large Punches are Recipes for both cold and hot Champagne, or even beer. as for several punches can be found in this section, as well nonalcoholic punches. usu- are recipes larger a pitcher, mixed in and served from can be While cold punches in smaller quantities which guests help them- ally served in a punch bowl from to keep punch selves. Use a block of ice, not ice cubes, chilled. EGGNOG FIRST BECAME POPULAR BECAME FIRST EGGNOG EGGNOGS AND PUNCHES AND EGGNOGS c13_2p.p.indd 247c13_2p.p.indd 247 248 AMBASSADOR’S MORNING LIFT

EGGNOGS BREAKFAST EGGNOG 32 oz. Eggnog AMBASSADOR’S 10 oz. Apricot-ﬂ avored MORNING LIFT Brandy 32 oz. Eggnog 2½ oz. Triple Sec 6 oz. Cognac Combine all ingredients in 3 oz. Jamaican Rum large punch bowl and serve 3 oz. Crème de Cacao in Irish coffee glasses. Sprin- (Brown) kle fresh- grated nutmeg on top of each serving. Makes 10 Combine all ingredients in to 12 servings. large punch bowl and serve in Irish coffee glasses. Sprin- CHRISTMAS YULE kle fresh- grated nutmeg on EGGNOG top of each serving. Brandy or bourbon may be substi- 32 oz. Eggnog tuted for cognac. Makes 10 to 12 oz. Whiskey 12 servings. 1½ oz. Light Rum Combine all ingredients in BALTIMORE EGGNOG large punch bowl and serve 32 oz. Eggnog in Irish coffee glasses. Sprin- 5 oz. Brandy kle fresh- grated nutmeg on 5 oz. Jamaican Rum top of each serving. Makes 10 5 oz. Madeira Wine to 12 servings. Combine all ingredients in EGG CRUSHER large punch bowl and serve in Irish coffee glasses. Sprin- 8 oz. Eggnog kle fresh- grated nutmeg on 1 oz. Light Rum top of each serving. Makes 10 1 oz. Coffee Liqueur to 12 servings. Stir with ice and strain into oversized snifter. Garnish BRANDY EGGNOG with fresh- grated nutmeg 32 oz. Eggnog on top. 12 oz. Brandy Combine all ingredients in large punch bowl and serve in Irish coffee glasses. Sprin- kle fresh- grated nutmeg on top of each serving. Makes 10 to 12 servings.

c13_2p.p.indd 248 8/29/08 2:41:15 PM PORT WINE EGGNOG 249

EGGNOG (HOMEMADE) MAPLE EGGNOG 6 Eggs 32 oz. Eggnog 1 cup Sugar ½ cup Maple Syrup ½ tsp. Salt Combine all ingredients in 1 cup Golden Rum large pitcher and chill. Stir 1 pint Half- and- Half before serving. Serve in Irish 1 pint Milk coffee glasses. Garnish with fresh-grated nutmeg on top, In a large bowl, beat eggs if desired. Makes 8 servings. until light and foamy. Add sugar and salt, beating until NASHVILLE EGGNOG thick and lemon colored. Stir in rum, cream, and milk. Chill 32 oz. Eggnog at least 3 hours. Serve in Irish 6 oz. Whiskey (Bourbon) coffee glasses. Garnish with 3 oz. Brandy a sprinkle of fresh- grated 3 oz. Jamaican Rum nutmeg on top. Makes 10 to Combine all ingredients in 12 servings. large punch bowl and serve in Irish coffee glasses. Sprin- FROSTY NOG kle fresh- grated nutmeg on

½ cup Eggnog top of each serving. Makes 10 EGGNOGS & PUNCHES 2 tbsps. Sugar to 12 servings. Combine eggnog and sugar in blender. Slowly add up NOG DE CACAO to 3 cups of ice, blend- 1½ oz. Crème de Cacao ing at medium speed, until 1½ oz. Eggnog smooth. Pour into parfait Pour over ice in old- glass. Garnish with almond fashioned glass and stir. slivers and fresh- grated nutmeg. PORT WINE EGGNOG IMPERIAL EGGNOG 32 oz. Eggnog 18 oz. Port Wine 32 oz. Eggnog 10 oz. Brandy Combine all ingredients in large punch bowl and serve 2 oz. Apricot-ﬂ avored Brandy in Irish coffee glasses. Sprin- kle fresh- grated nutmeg on Combine all ingredients in top of each serving. Makes 10 large punch bowl and serve to 12 servings. in Irish coffee glasses. Sprin- kle fresh- grated nutmeg on top of each serving. Makes 10 to 12 servings.

c13_2p.p.indd 249 8/29/08 2:41:15 PM 250 RUM EGGNOG

RUM EGGNOG COLD PUNCHES 32 oz. Eggnog 12 oz. Light Rum APRICOT ORANGE FIZZ Combine all ingredients in 1½ cups Orange Juice large punch bowl and serve ½ cup Light Rum in Irish coffee glasses. Sprin- ¼ cup Apricot-fl avored kle fresh- grated nutmeg on Brandy top of each serving. Makes 10 2 tbsps. Lime Juice to 12 servings. Club Soda Combine fi rst four ingredi- RUSSIAN NOG ents in pitcher and stir. Pour 1 oz. Vodka into ice-fi lled Collins glasses 1 oz. Coffee Liqueur about ²⁄³ full. Top with club 1 oz. Eggnog soda. Stir and garnish with Pour over ice in old- lime slices. Makes 6 servings. fashioned glass and stir. BOMBAY PUNCH SHERRY EGGNOG 3 cups Lemon Juice 32 oz. Eggnog Superfi ne Sugar (or Simple Syrup) 18 oz. Cream Sherry 32 oz. Brandy Combine all ingredients in 32 oz. Dry Sherry large punch bowl and serve ½ cup Maraschino Liqueur in Irish coffee glasses. Sprin- ½ cup Triple Sec kle fresh- grated nutmeg on top of each serving. Makes 10 4 bottles (750-ml) Champagne, chilled to 12 servings. 64 oz. Club Soda, chilled WHISKEY EGGNOG Add enough sugar/syrup to sweeten lemon juice. Pour 32 oz. Eggnog over a large block of ice in 12 oz. Blended Whiskey punch bowl and stir. Then Combine all ingredients in add remaining ingredients. large punch bowl and serve Stir well and garnish with in Irish coffee glasses. Sprin- fruits in season. Serve in kle fresh- grated nutmeg on Irish coffee glasses. Makes 60 top of each serving. Makes 10 servings. to 12 servings.

c13_2p.p.indd 250 8/29/08 2:41:15 PM BRUNCH PUNCH 251

BOOM BOOM PUNCH In pitcher add enough sugar/ syrup to sweeten lemon and 64 oz. Light Rum orange juice and mix with 32 oz. Orange Juice grenadine and club soda. 1 bottle (750-ml) Sweet Pour over large block of ice Vermouth in punch bowl and stir well. 1 bottle (750-ml) Then add Triple Sec, brandy, Champagne, chilled and tea, if desired. Stir well Pour all ingredients except and garnish with fruits in Champagne into punch season. Serve in Irish coffee bowl over large block of ice. glasses. Makes 32 servings. Stir. Top with Champagne. Garnish with sliced bananas. BRUNCH PUNCH Serve in Irish coffee glasses. 3 qts. Tomato Juice, chilled Makes 36 servings. 1 liter Light or Dark Rum BRANDY PUNCH 2½ tsps. Worcestershire Sauce 3 cups Lemon Juice 5 oz. Lemon or Lime Juice 2 cups Orange Juice Salt and Pepper as needed Superﬁ ne Sugar (or Simple Syrup) Combine all ingredients in

large container and stir. Pour EGGNOGS & 1 cup Grenadine PUNCHES over block of ice in punch 32 oz. Club Soda bowl and garnish with thinly 1 cup Triple Sec sliced lemons or limes. Serve 1.75 liters Brandy in Irish coffee glasses. Makes 2 cups Tea (optional) 40 servings.

Squeeze Fruit Warm Never store lemons, limes, or oranges that are meant for juicing in the refrigerator because cold fruit is stingy with juice. If the fruit is cold, soak it in warm water for 15 or 20 minutes, then roll it under the palm of your hand to break the cells and release the juice. Follow these simple steps and you’ll almost double the amount of juice from the same fruit. —DALE DEGROFF (a.k.a. King Cocktail), author of The Craft of the Cocktail

c13_2p.p.indd 251 8/29/08 2:41:16 PM 252 CAPE CODDER PUNCH

CAPE CODDER PUNCH CHAMPAGNE CUP 3 bottles (32-oz.) Cranberry- 4 tsps. Superfi ne Sugar (or apple Drink Simple Syrup) 3 cups Vodka 6 oz. Club Soda 2 cups Orange Juice 1 oz. Triple Sec ²⁄³ cup Lemon Juice 2 oz. Brandy ½ cup Sugar 16 oz. Champagne, chilled 1 bottle (28-oz.) Mineral Fill large glass pitcher with Water, chilled cubes of ice and all ingre- Combine fi rst fi ve ingredi- dients except Champagne. ents in punch bowl, stirring Stir well, then add Cham- until sugar dissolves, and pagne. Stir well and gar- chill. Stir in mineral water nish with fruits in season and just before serving. Serve rind of cucumber inserted in Irish coffee glasses. Makes on each side of pitcher. Top 40 servings. with a small bunch of mint. Serve in red- wine glasses. CARDINAL PUNCH Makes 6 servings. 3 cups Lemon Juice Superfi ne Sugar (or Simple CHAMPAGNE PUNCH Syrup) 3 cups Lemon Juice 16 oz. Brandy Superfi ne Sugar (or Simple 16 oz. Light Rum Syrup) 1 split Champagne, chilled 1 cup Maraschino Liqueur 64 oz. Red Wine 1 cup Triple Sec 32 oz. Club Soda 16 oz. Brandy 8 oz. Sweet Vermouth 2 bottles (750-ml) Champagne, chilled 16 oz. Strong Tea (optional) 16 oz. Club Soda Add enough sugar/syrup to 16 oz. Strong Tea (optional) sweeten lemon juice. Pour over large block of ice in Add enough sugar/syrup to punch bowl and stir well. sweeten lemon juice. Pour Then add remaining ingre- over large block of ice in dients. Stir well and garnish punch bowl and stir well. with fruits in season. Serve Then add remaining ingre- in Irish coffee glasses. Makes dients. Stir well and garnish 42 servings. with fruits in season. Serve in Irish coffee glasses. Makes 32 servings.

c13_2p.p.indd 252 8/29/08 2:41:16 PM CLARET CUP 253

CHAMPAGNE SHERBET Remove peel from lemons PUNCH and set aside. Juice lemons (about 2 cups juice). In 3 cups Pineapple Juice, chilled large saucepan, stir together sugar and water. Bring to a ¼ cup Lemon Juice boil and add reserved lemon 1 qt. Pineapple Sherbet peel. Remove from heat. 1 bottle (750-ml) Cover and let stand Champagne, chilled 5 minutes. Remove and dis- In punch bowl combine card peel. Add lemon juice juices. Just before serving, and grapefruit juice to sugar scoop sherbet into punch mixture. Transfer mixture to bowl, then add Champagne. a 3-quart pitcher; cover and Stir gently. Serve in Irish cof- chill. Just before serving, fee glasses. Makes 20 servings. add beer. Pour into Irish coffee glasses over ice and gar- CIDER CUP nish with lemon slices. Makes 4 tsps. Superﬁ ne Sugar (or 8 servings. Simple Syrup) 6 oz. Club Soda CLARET CUP 1 oz. Triple Sec 4 tsps. Superﬁ ne Sugar (or EGGNOGS &

2 oz. Brandy Simple Syrup) PUNCHES 16 oz. Apple Cider 6 oz. Club Soda Fill large glass pitcher with 1 oz. Triple Sec ice. Stir in the ingredients 2 oz. Brandy and garnish with fruits in 16 oz. Red Wine season and a rind of cucum- Fill large glass pitcher with ber inserted on each side ice. Stir in the ingredients of pitcher. Top with a small and garnish with fruits in bunch of mint. Serve in red- season and a rind of cucum- wine glasses. Makes 6 servings. ber inserted on each side of pitcher. Top with a small CITRUS- BEER PUNCH bunch of mint. Serve in red- 6 Lemons wine glasses. Makes 6 servings. 2 cups Sugar 2 cups Water 1 cup Grapefruit Juice, chilled 2 cans (12-oz.) Light Beer, chilled

c13_2p.p.indd 253 8/29/08 2:41:16 PM 254 CLARET PUNCH

CLARET PUNCH FISH HOUSE PUNCH 3 cups Lemon Juice 3 cups Lemon Juice Superfi ne Sugar (or Simple Superfi ne Sugar (or Simple Syrup) Syrup) 1 cup Triple Sec 1½ liters Brandy 16 oz. Brandy 1 liter Peach-fl avored Brandy 3 bottles (750-ml) Red Wine 16 oz. Light Rum 32 oz. Club Soda 32 oz. Club Soda 32 oz. Strong Tea (optional) 16 oz. Strong Tea (optional) Add enough sugar/syrup to Add enough sugar/syrup to sweeten lemon juice. Pour sweeten lemon juice. Pour over large block of ice in over large block of ice in punch bowl and stir well. punch bowl and stir well. Then add remaining ingre- Then add remaining ingredients. Stir and garnish with dients. Stir well and garnish fruits in season. Serve in with fruits in season. Serve in Irish coffee glasses. Makes 40 Irish coffee glasses. Makes 40 servings. servings. KENTUCKY PUNCH EXTRA- KICK PUNCH 12 oz. Frozen Orange Juice 2 qts. Water Concentrate, thawed and 1 cup Brown Sugar undiluted 2 cups Dark Rum 12 oz. Frozen Lemonade 1 cup Brandy Concentrate, thawed and undiluted 1 cup Lemon Juice 1 cup Lemon Juice 1 cup Pineapple Juice 1 liter Whiskey (Bourbon) ¼ cup Peach Brandy 1 bottle (2-liter) Lemon- lime Combine water and brown Soda sugar, stirring until sugar dis- Combine all ingredients solves. Add remaining ingre- except soda in large con- dients; chill. Pour over block tainer and chill. Pour into of ice in punch bowl. Serve punch bowl over large block in Irish coffee glasses. Makes of ice and stir in soda. Makes 28 servings. 32 servings. LOVING CUP 4 tsps. Superfi ne Sugar (or Simple Syrup) 6 oz. Club Soda 1 oz. Triple Sec 2 oz. Brandy 16 oz. Red Wine

c13_2p.p.indd 254 8/29/08 2:41:17 PM TEQUILA PUNCH 255

Fill large glass pitcher with a rind of cucumber on each ice and stir in the ingredi- side of pitcher. Top with mint ents. Garnish with fruits in sprigs. Serve in red- wine season and a rind of cucum- glasses. Makes 6 servings. ber inserted on each side of the pitcher. Top with a small SANGRIA bunch of mint sprigs. Serve ¼ cup Superﬁ ne Sugar (or in Irish coffee glasses. Makes Simple Syrup) 6 servings. 1 cup Water 1 Thinly Sliced Orange MINT JULEP PUNCH 1 Thinly Sliced Lime 1 cup Mint Jelly 1 bottle (750-ml) Red or 4 cups Water Rosé Wine 3¼ cups Whiskey (Bourbon) 6 oz. Sparkling Water 6 cups Pineapple Juice Assorted Seasonal Fruits (Bananas, Strawberries, ½ cup Lime Juice etc.) 7 cups Lemon-lime Soda Dissolve sugar/syrup in Combine mint jelly and water in large pitcher. Add 2 cups of water in sauce- fruit and wine and 12 or pan, stirring over low heat more ice cubes. Stir until EGGNOGS & until jelly melts. Cool. Add cold. Add sparkling water. PUNCHES bourbon, pineapple juice, Serve in red- wine glasses, remaining water, and lime putting some fruit in each juice; chill. To serve, pour glass. Makes 10 servings. mixture over a block of ice in punch bowl. Slowly pour in TEQUILA PUNCH soda, stirring gently. Garnish 1 liter Tequila, chilled with lime slices and fresh 1 bottle (750-ml) mint leaves, if desired. Serve Champagne, chilled in Irish coffee glasses. Makes 4 bottles (750-ml) White 44 servings. Wine 64 oz. Fresh Fruits (cubes RHINE WINE CUP or balls) 4 tsps. Superﬁ ne Sugar (or Put all ingredients in large Simple Syrup) punch bowl and sweeten as 6 oz. Club Soda needed with simple syrup. 1 oz. Triple Sec Add ice cubes just before 2 oz. Brandy serving. Serve in Irish coffee 16 oz. White Wine glasses. Makes 40 servings. Mix ingredients and pour into large glass pitcher over cubes of ice. Stir and garnish with fruits in season. Insert

c13_2p.p.indd 255 8/29/08 2:41:17 PM 256 WEST INDIAN PUNCH

WEST INDIAN PUNCH WHITE WINE CUP ¾ cup Superfi ne Sugar (or 4 tsps. Superfi ne Sugar (or Simple Syrup) Simple Syrup) 1 tsp. Grated Nutmeg 6 oz. Club Soda 1 tsp. Cinnamon 1 tbsp. Triple Sec ½ tsp. Grated Cloves 1 tbsp. Curaçao 6 oz. Club Soda 2 oz. Brandy 64 oz. Light Rum 16 oz. White Wine 1 bottle (750-ml) Crème de Put all ingredients in large Banana glass pitcher with ice. Stir 32 oz. Pineapple Juice and garnish with fruits in 32 oz. Orange Juice season and a rind of cucum- 32 oz. Lemon Juice ber inserted on each side Dissolve sugar/syrup and of pitcher. Top with a small spices in club soda. Pour bunch of mint sprigs. Serve into large punch bowl over in white-wine glasses. Makes a block of ice and add rum, 6 servings. crème de banana, and juices. Stir and garnish with HOT PUNCHES sliced bananas. Serve in Irish coffee glasses. Makes 48 servings. HOT APPLE BRANDY 6 cups Apple Juice WHISKEY SOUR PUNCH 1½ cups Apricot-fl avored 3 cans (6-oz.) Frozen Brandy Lemonade Concentrate, 3 Cinnamon Sticks thawed and undiluted ½ tsp. Ground Cloves 4 cups Whiskey (Bourbon) Simmer all ingredients over 3 cups Orange Juice low heat for 30 minutes. 1 bottle (2-liter) chilled Club Soda Serve warm in brandy snifters. Makes 6 to 8 servings. Combine all ingredients over block of ice in punch bowl. Stir gently. Garnish with orange slices. Serve in Irish coffee glasses. Makes 32 servings.

c13_2p.p.indd 256 8/29/08 2:41:17 PM WINTER CIDER 257

HOT BURGUNDY PUNCH SMUGGLER’S BREW ¼ cup Sugar 1½ cups Dark Rum 1½ cups Boiling Water 1 qt. Tea Peel of ½ Lemon 3 tbsps. Butter 1 Cinnamon Stick ½ cup Sugar 5 Cloves ½ tsp. Nutmeg ½ tsp. Ground Allspice ½ cup Brandy 1 cup Apple Juice Heat all ingredients except 1 bottle (750-ml) Red brandy in large saucepan Burgundy Wine (or Pinot until boiling. Heat brandy in Noir) small saucepan until barely In large saucepan, dissolve warm and add to rum mix- sugar in boiling water. Add ture. Pour into heat- proof lemon peel, cinnamon, punch bowl to serve and cloves, allspice, and apple provide Irish coffee glasses. juice. Cook over moderately Makes 8 servings. high heat for 15 minutes. Strain into another sauce- WINTER CIDER pan and add wine. Simmer 1 gal. Apple Cider over low heat but do not

6 Cinnamon Sticks EGGNOGS & boil. Serve hot in Irish cof- PUNCHES 1½ cups Rum fee glasses with a sprinkle of fresh- grated nutmeg on top. 1 cup Peach-ﬂ avored Brandy Makes 16 servings. ¾ cup Peach Schnapps In large saucepan, bring HOT RUMMED CIDER cider and cinnamon to a 1½ qts. Apple Cider full boil over medium heat. 6 tbsps. Brown Sugar Reduce heat and add rum, 3 tbsps. Butter brandy, and schnapps, stirring until heated through. 1½ cups Light Rum Serve in Irish coffee glasses, Bring cider and sugar to garnished with a cinnamon a boil in large saucepan. stick and an apple slice. Reduce heat and add but- Makes 18 to 20 servings. ter. When butter is melted, add rum. Serve in heat- proof punch bowl or pitcher and provide Irish coffee glasses. Makes 6 to 8 servings.

c13_2p.p.indd 257 8/29/08 2:41:17 PM 258 BANANA PUNCH

NONALCOHOLIC FUNSHINE FIZZ PUNCHES 2 cups Orange Juice 2 cups Pineapple Juice BANANA PUNCH 1 pint Orange Sherbet 1 cup Club Soda 1½ qts. Water 3 cups Sugar Combine ﬁ rst three ingredients in blender, blend- 12 oz. Frozen Orange Juice Concentrate, thawed and ing until smooth. Pour mix- undiluted ture into pitcher and stir in 46 oz. Pineapple-Grapefruit club soda. Serve in Collins Juice glasses. Makes 6 to 8 servings. 4 Bananas, mashed Club Soda TROPICAL CREAM PUNCH Mix water and sugar. Add juices and bananas. Pour 14 oz. Sweetened into quart- size freezer con- Condensed Milk tainers and freeze overnight. 6 oz. Frozen Orange Juice Concentrate, thawed and About 1 hour before serv- undiluted ing, remove from freezer and 6 oz. Frozen Pineapple Juice place mixture in punch bowl. Concentrate, thawed and Add 1 liter of club soda per undiluted 2 quarts of mix and stir 1 bottle (2-liter) chilled Club gently. Serve in Irish coffee Soda glasses. Makes 40 servings. In punch bowl, combine sweetened condensed milk DOUBLE BERRY PUNCH and juice concentrates; mix 2 qts. Cranberry Juice well. Add club soda and stir 3 cups Raspberry-ﬂ avored gently. Add block of ice and Soda, chilled garnish with orange slices. 1 qt. Raspberry Sherbet Serve in Irish coffee glasses. Chill cranberry juice in punch Makes 22 servings. bowl. Just before serving, slowly pour in soda and stir gently. Serve over small scoops of sherbet in Irish coffee glasses and garnish with raspberries. Makes 25 to 30 servings.

c13_2p.p.indd 258 8/29/08 2:41:18 PM 8/29/08 2:41:39 PM8/29/08 2:41:39 PM WINE IN MIXE rst D owers, nuts, classic varietal wines like classic varietal wines DRINKS the avor is augmented with ed, use a dry (brut) style of Cham- WINE IN MIXED DRINKS IN MIXED WINE edition of this book. Claret was a British term used to de- edition of this book. Claret Bordeaux— wine from scribe what was originally a rosé by the advent of the cocktail, it had in French—but, clairet feel wine. Therefore, Bordeaux simply come to mean red calling for wine you like in recipes to use whatever red free claret. addition of fl avorings such as spices, herbs, fl avorings such addition of fl cava or Italian pagne or a sparkling wine, such as Spanish prosecco. Cobbler harks back to the very fi pes such as the Claret begs description, as its inclusion in reci- claret Lastly, Chardonnay, Cabernet, list a couple in this or Merlot (we Chardonnay, terma broad for several subcatego- section). But wine is wine drinkers until you say their ries less familiar to classic Do Fernet Branca, proprietary. are names—many of which sound familiar? How about bitters Dubonnet, and Lillet examples of wines that are or vermouth? All of these are basic grape fl aromatized—the or even pine resin. honey, in the United States or after a meal, whereas either before often sipped solo in Europe are aromatics Proprietary often show up in cocktails. Anyone who drinks they more Martinis or Manhattans is familiar with vermouth, in- a wine There caramel, and water. fused with herbs, alcohol, sugar, sweet. half- sweet, and vermouth: types of dry, three are zz. In the of fi tails, often splashed on top to add a touch cock- Sparkling wine or Champagne is used in many is the main in- classic Champagne Cocktail, the bubbly unless specifi gredient; SOME COCKTAILS EMPLOY EMPLOY COCKTAILS SOME c14_3p.p.indd 259c14_3p.p.indd 259 260 1815

1815 BRAZIL COCKTAIL 2 oz. Ramazzotti Amaro 1½ oz. Dry Vermouth ½ oz. Lemon Juice 1½ oz. Dry Sherry ½ oz. Lime Juice 1 dash Bitters Ginger Ale ¼ tsp. Anisette Shake fi rst three ingredients Stir with ice and strain into with ice and strain into ice- chilled cocktail glass. fi lled Collins glass. Top with ginger ale and garnish with BROKEN SPUR lemons and lime wedges. COCKTAIL ¾ oz. Sweet Vermouth AMERICANO 1½ oz. Port 2 oz. Sweet Vermouth ¼ tsp. Triple Sec 2 oz. Campari Stir with ice and strain into Club Soda chilled cocktail glass. Pour vermouth and Campari into ice-fi lled highball glass. CHAMPAGNE COCKTAIL Fill with club soda and stir. 1 cube Sugar Add a twist of lemon peel. 2 dashes Bitters Champagne, chilled ANDALUSIA Place sugar and bitters in 1½ oz. Dry Sherry champagne fl ute and fi ll with ½ oz. Brandy Champagne. Add a twist of ½ oz. Light Rum lemon peel. Stir well with ice and strain into chilled cocktail glass. CHRYSANTHEMUM COCKTAIL BISHOP 1½ oz. Dry Vermouth ¾ oz. Lemon Juice ¾ oz. Bénédictine 1 oz. Orange Juice 3 dashes Pastis (or Pernod or 1 tsp. Superfi ne Sugar (or other Absinthe substitute) Simple Syrup) Stir with ice and strain into Red Burgundy chilled cocktail glass. Gar- Shake fi rst three ingredients nish with a twist of orange. with ice and strain into chilled highball glass. Add two ice cubes, fi ll with Bur- gundy, and stir well. Garnish with seasonal fruits.

c14_3p.p.indd 260 8/29/08 2:41:39 PM LEMONADE (MODERN) 261

CLARET COBBLER KIR ROYALE 1 tsp. Superfi ne Sugar (or 6 oz. Champagne, chilled Simple Syrup) 1 splash Crème de Cassis 2 oz. Club Soda Pour into large champagne 3 oz. Claret or Red Wine fl ute or white- wine glass. Dissolve sugar/syrup in club soda in red-wine glass. Add LEMONADE (CLARET) claret, then top with ice and 2 tsps. Superfi ne Sugar (or stir. Garnish with fruits in sea- Simple Syrup) son. Serve with straws. 2 oz. Lemon Juice 2 oz. Claret or Red Wine DEATH IN THE Dissolve sugar/syrup and AFTERNOON lemon juice in Collins glass. 1 oz. Pastis (or Pernod or Add ice and enough water other Absinthe substitute) to fi ll glass, leaving room 5 oz. Champagne, chilled to fl oat wine. Garnish with Pour pastis into champagne slices of orange and lemon, fl ute. Top with Champagne. and a maraschino cherry. Serve with straws. DIPLOMAT 1½ oz. Dry Vermouth LEMONADE (MODERN) ½ oz. Sweet Vermouth 1 Lemon 2 dashes Bitters 2 tsps. Superfi ne Sugar (or ½ tsp. Maraschino Liqueur Simple Syrup) 1½ oz. Dry Sherry Stir with ice and strain into 1 oz. Sloe Gin

chilled cocktail glass. Serve WINE IN MIXED with a half- slice of lemon Club Soda DRINKS and a maraschino cherry. Cut lemon into quarters and muddle well with sugar/ FALLING LEAVES syrup. Add sherry and sloe 2 oz. Riesling (Alsatian) gin. Shake with ice and strain 1 oz. Pear Eau De Vie into chilled Collins glass. Fill ½ oz. Honey Syrup* glass with club soda. ½ oz. Orange Curaçao 1 dash Peychaud’s Bitters Shake all ingredients with ice and strain into chilled cocktail glass. Garnish with star anise. * To make Honey Syrup: Mix equal parts of honey and warm water. Stir until dissolved, and then chill.

c14_3p.p.indd 261 8/29/08 2:41:39 PM 262 LONDON SPECIAL

LONDON SPECIAL PORT WINE SANGAREE 1 cube Sugar ½ tsp. Superfi ne Sugar (or 2 dashes Bitters Simple Syrup) Champagne, chilled 1 tsp. Water 2 oz. Port Put a large twist of orange Club Soda peel into champagne fl ute. Add sugar and bitters. Fill 1 tbsp. Brandy with Champagne and stir. Dissolve sugar/syrup in water in highball glass. Add PIMM’S CUP port and ice cubes. Fill with 2 oz. Pimm’s Number One club soda to nearly top of 3 oz. Ginger Ale or Lemon- glass and stir. Float brandy lime Soda on top and sprinkle with fresh-grated nutmeg. Pour Pimm’s into Collins glass; fi ll with ice. Top with TRIDENT chilled ginger ale. Garnish with cucumber slices or a 1 oz. Dry Sherry slice of lemon. 1 oz. Cynar 1 oz. Aquavit PORT WINE COCKTAIL 2 dashes Peach Bitters 2½ oz. Port Stir with ice and strain into ½ tsp. Brandy chilled cocktail glass. Gar- Stir with ice and strain into nish with a twist of lemon chilled cocktail glass. peel.

c14_3p.p.indd 262 8/29/08 2:41:40 PM NONALCOHOLIC 8/29/08 2:41:54 PM8/29/08 2:41:54 PM nd quaffs to nd quaffs

DRINKS that, among your circle THERE’S A VERY GOOD CHANCE of friends and acquaintances, there are those who do not are there of friends and acquaintances, certainly important that While it’s consume alcohol at all. no their personal choice not to drink, there’s you respect a toast nondrinkers cannot raise their glasses in why reason and creativity care with the prepared with a libation that’s made. drinks and cocktails are with which all mixed included are for these old standards and recipes Temple, Mary and Shirley of a Virgin everyone has heard Most nonalcoholic versions of other also are there But here. as the Unfuzzy Navel and Punch- popular cocktails, such Summertime Barbarian the frosty less Piña Colada. From you’ll ﬁ tangy Yellowjacket, to the refreshingly a giant step above plain old soft nondrinkers that are offer drinks. one or order the designated driver, yourself when you’re you may even make one for Who knows? Perhaps at a business meal or important meeting. Feel when you’re and experiment with omitting the alco- to be creative free throughout cocktail recipes hol in some of the standard variety of fresh this book, especially those made with a that presentation forget fruit juices. And, of course, don’t any other. is just as important with these drinks as with NONALCOHOLIC DRINKS NONALCOHOLIC c15_2p.p.indd 263c15_2p.p.indd 263 264 BEACH BLANKET BINGO

BEACH BLANKET BINGO COFFEE ALMOND 3 oz. Cranberry Juice FLOAT 3 oz. Varietal Grape Juice ¼ cup Instant Coffee (Chenin Blanc, etc.) 2 tbsps. Water Club Soda 4 cups Milk Pour juices into ice-fi lled 2 tbsps. Brown Sugar highball glass. Top with club ¼ tsp. Almond Extract soda and stir. Garnish with a Chocolate Ice Cream lime wedge. Dissolve coffee in water in a pitcher. Add milk, brown BUBBLETART sugar, and almond extract. 3 oz. Cranberry Juice Stir well and pour over ice 1 oz. Lime Juice cubes into parfait glasses. 3 oz. Mineral Water Top with a scoop of ice Shake juices with ice and cream. Makes 4 to 6 servings. strain into chilled highball glass. Fill with mineral water. COFFEE- COLA COOLER Garnish with a lime wheel. 2 cups Cold Coffee 1 tbsp. Maple Syrup BUBBLY ORANGEADE 12 oz. Cola, chilled 4 tsps. Orange Juice Combine coffee and maple Concentrate, thawed and undiluted syrup. Slowly stir in cola. Serve in ice-fi lled Collins ¾ cup Club Soda glasses. Garnish with lemon Stir together in Collins glass slices. Makes 3 to 4 servings. and then add ice. Garnish with an orange slice. CRANBERRY COOLER 2 oz. Cranberry Juice ½ tbsp. Lime Juice Club Soda Add juices to ice-fi lled Col- lins glass. Top with club soda and stir. Garnish with a twist of lime.

c15_2p.p.indd 264 8/29/08 2:41:54 PM INNOCENT PASSION 265

CREAMY CREAMSICLE FUZZY LEMON FIZZ 8 oz. Orange Juice 6 oz. Peach Nectar 2 scoops Vanilla Ice Cream 4 oz. Lemon-lime Soda Combine ingredients in Pour ingredients into ice- blender on low speed. Pour fi lled highball glass. Garnish into highball glass and gar- with a twist of lemon peel. nish with an orange slice. GRAPEBERRY CROW’S NEST 3 oz. Cranberry Juice 4 oz. Orange Juice 3 oz. Grapefruit Juice 1 oz. Cranberry Juice Combine juices in large ice- ½ tsp. Grenadine fi lled red- wine glass. Garnish Shake with ice and strain with a wedge of lime and into ice-fi lled old- fashioned serve with a short straw. glass. Garnish with a lime slice. ICED MOCHA 2 cups Milk FLAMINGO ¹⁄³ cup Chocolate Syrup 4 oz. Cranberry Juice 1 tbsp. Instant Coffee 2 oz. Pineapple Juice Combine ingredients and ½ oz. Lemon Juice mix well. Pour into ice-fi lled 2 oz. Club Soda Collins glasses. Top with Shake juices with ice and whipped cream and choc- strain into highball glass. olate shavings. Makes 3 to 4 Top with club soda and stir. servings. Garnish with a lime wedge. INNOCENT PASSION FRUIT SMOOTHIE 4 oz. Passion Fruit Juice 8 oz. Orange Juice, chilled 1 dash Cranberry Juice 1 Banana, peeled and sliced 1 dash Lemon Juice ½ cup Ripe Strawberries, Club Soda Blueberries, or Raspberries Combine juices in ice-fi lled NONALCOHOLIC Combine all ingredients in highball glass. Top with club DRINKS blender on low speed. Pour soda and stir. Add a mara- into highball glass and gar- schino cherry and a long nish with assorted fruits. straw.

c15_2p.p.indd 265 8/29/08 2:41:54 PM 266 LAVA FLOW

LAVA FLOW LEMONADE (FRUIT) 4 oz. Light Cream 1 oz. Lemon Juice ½ oz. Coconut Cream 2 tsps. Superfi ne Sugar (or 3 oz. Pineapple Juice Simple Syrup) ½ Banana 1 oz. Raspberry Syrup ½ cup Strawberries, sliced Water Combine all ingredi- Combine fi rst three ingredients except strawberries ents in Collins glass. Add ice in blender with 1 cup ice cubes and enough water to and blend until smooth. fi ll glass, and then stir. Gar- Put strawberries at the bot- nish with slices of orange tom of a parfait glass, then and lemon, and a mara- quickly pour in blended mix- schino cherry. Serve with ture for a starburst effect. straws.

LEMONADE LEMONADE (PLAIN) (CARBONATED) 2 tsps. Superfi ne Sugar (or Simple Syrup) 2 tsps. Superfi ne Sugar (or Simple Syrup) 1 oz. Lemon Juice 1 oz. Lemon Juice Water Club Soda Stir sugar/syrup and lemon Dissolve sugar/syrup and juice in Collins glass. Fill lemon juice in Collins glass. glass with ice. Fill with water Add ice and enough club and stir well. Garnish with soda to fi ll glass, and then slices of orange and lemon, stir. Garnish with slices of and a maraschino cherry. orange and lemon, and a maraschino cherry. Serve LEMON SQUASH with straws. 1 Lemon, peeled and quartered 2 tsps. Superfi ne Sugar (or Simple Syrup) Club Soda Muddle lemon and sugar/ syrup well in Collins glass until juice is well extracted. Then fi ll glass with ice. Add club soda and stir. Garnish with fruits.

c15_2p.p.indd 266 8/29/08 2:41:55 PM PEACH MELBA 267

LIMEADE ORANGE AND TONIC 3 oz. Lime Juice 6 oz. Orange Juice 3 tsps. Superfi ne Sugar (or 4 oz. Tonic Water Simple Syrup) Pour ingredients over ice Water into highball glass. Garnish Combine juice and sugar/ with a lime wedge. syrup in Collins glass, then add ice and enough water ORANGEADE to fi ll glass. Stir, and add a 6 oz. Orange Juice wedge of lime and a mar- 1 tsp. Superfi ne Sugar (or aschino cherry. Serve with Simple Syrup) straws. Mix in Collins glass. Add ice cubes and enough water to LIME COLA fi ll glass, and stir. Garnish ½ oz. Lime Juice with slices of orange and Cola lemon, and two maraschino Add juice to ice-fi lled Collins cherries. Serve with straws. glass. Fill with cola. Stir and add a long twist of lime. PASSION FRUIT SPRITZER LIME COOLER 4 oz. Passion Fruit Juice 1 tbsp. Lime Juice Club Soda Tonic Water Pour juice into champagne Add lime juice to ice-fi lled fl ute and fi ll with club soda. Collins glass. Top with tonic Garnish with a lime wedge. water. Garnish with a lime wedge. PEACH MELBA 8 oz. Peach Nectar LITTLE ENGINEER 2 scoops Vanilla Ice Cream 4 oz. Pineapple Juice ½ Whole Sliced Peach 4 oz. Orange Juice 3 oz. Raspberries, ripe ½ oz. Grenadine Combine all ingredients in NONALCOHOLIC Pour over ice in parfait glass. blender on low speed. Pour Garnish with a paper fl ag. into highball glass and gar- DRINKS nish with raspberries.

c15_2p.p.indd 267 8/29/08 2:41:55 PM 268 PUNCHLESS PIÑA COLADA

PUNCHLESS PIÑA SHIRLEY TEMPLE COLADA 1 dash Grenadine 1 oz. Cream of Coconut Ginger Ale 1 oz. Pineapple Juice Add grenadine to ice-fi lled 1 tsp. Lime Juice Collins glass; top with ginger Combine all ingredients ale. Garnish with an orange in blender with 1 cup of slice and a maraschino crushed ice. Pour into Collins cherry. glass. Garnish with a slice of pineapple and a maraschino STRAWBERRY cherry. WONDERLAND 1 oz. Coconut Cream RUMLESS RICKEY 2 oz. Frozen Strawberries 1 oz. Lime Juice 3 oz. Pineapple Juice 1 dash Grenadine ½ oz. Superfi ne Sugar (or 1 dash Bitters Simple Syrup) Club Soda ½ oz. Lemon Juice Add juice, grenadine, and Combine all ingredients bitters to ice-fi lled old- in blender with 1 cup ice fashioned glass. Top with and blend until smooth. club soda. Stir. Garnish with Pour into snifter. Top with a long twist of lime. whipped cream and garnish with a strawberry. RUNNER’S MARK SUMMERTIME 4 oz. V-8 Vegetable Juice BARBARIAN 2 drops Tabasco Sauce ½ cup Fresh Strawberries 2 drops Lemon Juice ½ cup Fresh Pineapple 1 dash Worcestershire Sauce ½ cup Grapefruit Juice Combine all ingredients in ice-fi lled old- fashioned Combine ingredients in glass. Stir, and garnish with a blender with 1 cup ice and celery stalk or scallion. blend until smooth. Pour into Collins glasses. Garnish with kiwi fruit wheels. Makes 2 servings.

c15_2p.p.indd 268 8/29/08 2:41:55 PM YELLOWJACKET 269

SUNSHINE SPLASH VIRGIN MARY 3 oz. Pineapple Juice 4 oz. Tomato Juice 3 oz. Orange Juice 1 dash Lemon Juice ½ oz. Superﬁ ne Sugar (or ½ tsp. Worcestershire Sauce Simple Syrup) 2 drops Tabasco Sauce ½ oz. Lemon Juice Salt and Pepper as needed ½ oz. Grenadine Fill a large red-wine glass 2 oz. Lemon- lime Soda with ice. Add tomato juice, Pour into ice-ﬁ lled parfait then remainder of ingredi- glass and stir. Garnish with a ents. Stir and garnish with a pineapple slice. wedge of lime.

TOMATO COOLER WAVEBENDER 8 oz. Tomato Juice 1 oz. Orange Juice 2 tbsps. Lemon or Lime Juice ½ oz. Lemon Juice Tonic Water 1 tsp. Grenadine Combine juices in ice-ﬁ lled 5 oz. Ginger Ale highball glass and top with Shake juices and grenadine tonic water. Garnish with a with ice and strain into ice- wedge of lime, a sprig of dill, ﬁ lled highball glass. Top with and a cucumber slice. ginger ale and stir.

UNFUZZY NAVEL YELLOWJACKET 3 oz. Peach Nectar 2 oz. Pineapple Juice 1 tbsp. Lemon Juice 2 oz. Orange Juice 3 oz. Orange Juice ½ oz. Lemon Juice 1 dash Grenadine Shake with ice and strain Combine all ingredients in into ice-ﬁ lled old- fashioned shaker with ice. Strain into glass. Garish with a lemon chilled red- wine glass. Gar- slice. nish with an orange slice. NONALCOHOLIC DRINKS

c15_2p.p.indd 269 8/29/08 2:41:56 PM c15_2p.p.indd 270 8/29/08 2:41:56 PM CHAPTER TITLE 271 RESOURCES

Drinks Databases

Ardent Spirits

www.ardentspirits.com A website by Gary and Mardee Regan, perhaps the most prolif- ic authors on the subject of cocktails and spirits today; they’ve written several must-have books, including New Classic Cock- tails, The Martini Companion, and The Joy of Mixology.

B.A.R.

www.beveragealcoholresource.com Comprehensive spirits and mixology training programs designed to provide a well-rounded education in mixology and spirits can be found here.

Cocktail.com

www.cocktail.com Paul Harrington’s site’s mission is simple: to bring the drink afi- cionados and bartenders of the world the best cocktail recipes and advice.

CocktailDB

www.cocktaildb.com CocktailDB is the brainchild of Martin Doudoroff and Ted Haigh (a.k.a. Dr. Cocktail), offering an extensive anthology of cocktails authenticated in print, coupled with a massive ingredients database.

Cocktail Spirit

www.smallscreennetwork.com Home of the wildly popular educational podcast, “The Cocktail Spirit with Robert Hess.”

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DrinkBoy

www.drinkboy.com Robert Hess’s scholarly database incorporates history, tips, advice, and recipes—just like a proper barman.

Esquire Drinking Database

www.esquire.com/drinks/ A great collection of cocktail recipes and wisdom, including much imparted by resident spirits expert David Won- drich. Every week it showcases a new recipe worth check- ing out.

King Cocktail

www.kingcocktail.com One of the most recognized bartenders in New York and author of The Craft of the Cocktail, Dale DeGroff shares insights and recipes, plus great tips and advice.

Miss Charming

www.miss-charming.com Cheryl Charming, author of Miss Charming’s Book of Bar Amusements, provides useful information and resources to both budding and experienced bartenders.

The Modern Mixologist

www.themodernmixologist.com The cyberhome of one of the smoothest mixmasters on the planet, Tony Abou-Ganim, where you’ll find tips and tricks of the trade. His video Modern Mixology: Making Great Cocktails at Home is worth seeking out.

Spirit Journal

www.spiritjournal.com Writer Paul Pacult’s newsletter rating spirits, wine, and beer.

bsource_5p.p.indd 272 8/29/08 2:36:14 PM RESOURCES 273

Fruit, Mixers, Juices, and Garnishes

BITTERS

Angostura Bitters

www.angostura.com Mixers, sauces, rums, events.

Fee Brothers Bitters

www.kalustyans.com Source for orange bitters and other difficult-to-find ingredients.

Peychaud’s Bitters

www.buffalotrace.com Great source for hard-to-find tinctures like this New Or- leans staple.

Regan’s Orange Bitters

www.buffalotrace.com Great source for Gary Regans’s delicious necessity.

GARNISHES

Goya Pitted Manzanilla Olives

www.latinmerchant.com All other olives for Martini making pale in comparison.

Luxardo Cherries

www.preissimports.com Excellent source for cherries.

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Les Parisiennes Cherries in Brandy

www.emarkys.com Second only to real marasca cherries, these are perfect for Manhattans.

Sable and Rosenfeld Cocktail Onions

www.sableandrosenfeld.com A Gibson isn’t a Gibson without proper onions.

HERBS, SPICES, AND TEAS

Demerara Sugar

www.igourmet.com There’s sugar, and then there’s Demerara sugar.

Lemon Salt/Citric Acid

www.kalustyans.com If you’ve never heard of it, they have it.

Quinine and Cinchona Bark

www.rain-tree.com The source for top tonics, etc.

Teas

www.inpusuitoftea.com Excellent source for teas of every kind.

JUICES

Perfect Purée

www.perfectpuree.com The Perfect Purée Company of Napa Valley produces a wonderful selection of fruit and vegetable purees, including a fabulous White Peach elixir that’s perfect for Bellinis.

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Trader Vic’s

www.tradervics.com From the originator of the Mai Tai cocktail comes a source for a wealth of mixers, batters, and syrups.

SODA

Malta India

www.sodapopstop.com Cola replacements that will change your life. Note: Where recipes call for club soda, you may prefer to substitute seltzer or soda water, which don’t contain the additives typically found in club soda.

SYRUPS AND PRESERVES

Almond Syrup, Rose Syrup (Mymoune), and Orgeat (Alwadi/Kassatly)

www.kalustyans.com If you’ve never heard of it, they have it.

Cane Syrup (Depaz)

www.igourmet.com Mojitos will never be the same once you’ve mixed them with Depaz.

Chai Apple Preserves (Robert Rothschild)

www.cookscorner.net Great gourmet goodies here.

Elderflower and Raspberry Syrup (D’Arbo)

www.farawayfoods.com Excellent source for exotic syrups.

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Orange Flower Water (A. Monteux)

www.kalustyans.com If you’ve never heard of it, they have it.

Sonoma Syrup Co.

www.sonomasyrup.com Great fruit and spice syrups for every cocktail.

Three-Citrus Marmalade

www.stonewallkitchen.com Source for delicious fruit compotes.

Bar Supplies

Bar Equipment World

www.barequipmentworld.com The name says it all.

A Best Kitchen

www.akitchen.com Great prices on all sorts of barware.

Big Tray

www.bigtray.com A great resource for all kinds of bar supplies, from equipment to accessories.

Co-Rect Products

www.co-rectproducts.com Bar and restaurant supplies specifically for the trade.

General Bar Supplies

www.webtender.barstore.com Excellent source for consumers and enthusiasts alike.

bsource_5p.p.indd 276 8/29/08 2:36:15 PM RESOURCES 277

Glassware

www.amazon.com and www.crateandbarrel.com If there’s a glass size to be found, you’ll find it here.

Muddlers

www.mistermojito.com and www.themodernmixologist.com Must-have muddlers for Mojitos.

Speed Pourers

www.evo-lution.org Great source for every size bottle imaginable.

Sur la Table

www.surlatable.com Excellent source for kitchen equipment and superior ice trays.

bsource_5p.p.indd 277 8/29/08 2:36:15 PM INDEX

Abbey Cocktail, 56 Americana, 170 Absinthe Special Cocktail, American Beauty Cocktail, 37 204 American Grog, 240 Adam and Eve, 56 Americano, 260 Adderley Cocktail, 170 American Trilogy, 170 Affair, 216 Amer Picon, 174 Afﬁ nity Cocktail, 170 Amore- Ade, 204 After- Dinner Cocktail, 36 Ancient Mariner, 104 Agricole Rum Punch, 104 Andalusia, 260 Air Mail, 104 Añejo Bravo, 134 Alabama Fizz, 56 Angel’s Delight, 216 Alabama Slammer, 216 Angel’s Kiss, 216 Alabazam, 36 Angel’s Share, 171 Alamo Splash, 134 Angel’s Tip, 216 Alaska Cocktail, 56 Angel’s Wing, 216 Albemarle Fizz, 56 Angler’s Cocktail, 57 Alexander Cocktail No. 1, 56 Angostura Bitters, 6, 273 Alexander Cocktail No. 2, 36 Apple Brandy Cocktail, 37 Alexander’s Sister Cocktail, 56 Apple Brandy Highball, 37 Alﬁ e Cocktail, 148 Apple Brandy Rickey, 37 Algonquin, 170 Apple Brandy Sour, 37 The All- American Daiquiri, Apple Colada, 224 224 Apple Granny Crisp, 224 Allegheny, 170 Apple Pie, 205 Allen Cocktail, 56 Apple Pie No. 1, 104 Amante Picante, 134 Apple River Inner Tube, 224 Amaretto, 203 Apricot Anisette Collins, 57 Amaretto and Cream, 204 Apricot Brandy Rickey, 37 Amaretto Mist, 204 Apricot Cocktail, 37 Amaretto Rose, 204 Apricot Cooler, 38 Amaretto Sour, 204 Apricot Cream Spritz, 224 Amaretto Stinger, 204 Apricot Fizz, 38 Amaretto Tea, 240 Apricot Orange Fizz, 250 Ambassador’s Morning Lift, Aprihot, 240 248 Aquarius, 171 Amber Amour, 204 Aqueduct, 148

bindex_3p.p.indd 278 8/29/08 2:35:56 PM INDEX 279

Archangel, 57 Bar supplies, sources for, Arise My Love, 205 276–277 Armagnac, 35 Basil 8, 148 Aromatics, in mixed drinks, Basil’s Bite, 58 259 Basin Street, 171 Artillery, 57 Bay City Bomber, 225 Artisanal brandies, 35 Beach Blanket Bingo, 264 Astoria Bianco, 57 The Beachbum, 105 Audrey Fanning, 57 Beach Bum’s Cooler, 225 Autumn Leaves, 171 Beachcomber, 105 Aviation, 57 Beadlestone Cocktail, 171 Aztec’s Mark, 171 Beals Cocktail, 171 The Beauty Beneath, 105 B & B, 38 Beauty-Spot Cocktail, 58 Babbie’s Special Cocktail, 38 Beer Buster, 148 Back Porch Swizzle, 171 Beer mug, 4–5 Bad-Humored Beer pilsner, 4–5 Old- Fashioned, 57 Bee’s Kiss, 105 Bahama Mama, 104 Bee’s Knees, 58 Bajito (Bahito), 105 Bee Sting, 58 Baltimore Eggnog, 248 Bee Stinger, 38 Banana Bomber, 216 Belmont Cocktail, 58 Banana Cow, 105 Benjamin Barker Daiquiri, Banana Daiquiri, 225 105 Banana Di Amore, 225 Bennett Cocktail, 58 Banana Foster, 225 Bensonhurst, 172 Banana Punch, 148, 258 Berliner, 59 Banana Slip, 217 Bermuda Bouquet, 59 Banshee, 205 Bermuda Highball, 59 Barbary Coast, 58 Bermuda Rose, 59 Bar basics, 1–16 Bermuda Rum Swizzle, 106 Bartenders Five Bermuda Triangle, 106 Commandments, Betsy Ross, 38 ix–x Between- the- Sheets, 217 determining quantities, B-52, 215, 216 12–13 Bianca, 148 equipment, 1–3 The Big Chill, 226 fresh fruit equivalents, The Big Crush, 148 15–16 Big Red Hooter, 134 glassware, 4–5 Bijou Cocktail, 59 measures, chart of, Bikini, 148 14–15 Billy Taylor, 59 stock ingredients, 6 Bishop, 260 techniques, 7–11 Bistro Sidecar, 38 Baron Cocktail, 58 Bitches’ Brew, 106 Barspoon, 1 Bitterly Dark, 106

bindex_3p.p.indd 279 8/29/08 2:35:56 PM 280 INDEX

Bitters Blue Moon Cocktail, 60 aromatized wine as, 259 Blue Velvet, 226 sources for, 273 Blushin’ Russian, 226 types for stocking bar, 6 Bobbo’s Bride, 60 Black Cherry Chocolate, 148 Bobby Burns Cocktail, 172 Black Devil, 106 Boccie Ball, 205 Black Feather, 38 Bolero, 107 Black Gold, 240 Bolshoi Punch, 150 Black Hawk, 172 Bombay Cocktail, 39 Blackjack, 205 Bombay Punch, 250 Black Magic, 149 The Bonaire, 107 Black Maria, 106 The Bone, 172 Black Russian, 149 Bonzai Pipeline, 217 Blackthorn, 205 Boom Boom Punch, 251 Black Widow, 106 Boomerang, 60 Blanche, 205 Bordeaux Cocktail, 150 Blanco tequila, 133 Borinquen, 107 Blarney Stone Cocktail, 172 Bosom Caresser, 39 Blended whiskey, vii, 169 Bossa Nova Special Cocktail, Blender, electric, 1 107 The Blinker, 172 Boston Caribbean Coffee, The Blizzard, 226 240 Blood and Samba, 106 Boston Cocktail, 60 Blood- and- Sand Cocktail, Boston Cooler, 107 172 Boston Gold, 150 Bloodhound Cocktail, 59 Boston Iced Coffee, 205 Blood Orange, 59 Boston shaker, 1 The Blood Orange, 149 Boston Sidecar, 107 Bloody Bull, 149 Bottle/can opener, 2–3 Bloody Caesar Shooter, 215, Bottles 217 drinks per, 13 Bloody Maria, 134 measures and size, 14–15 Bloody Mary, 32–33, 150 of wine (quantities), 13 Bloomsbury, 60 Bourbon, vii, 169 Blue Agave tequila, 133 Bourbon a la Crème, 172 Blue Bird, 60 Bourbon and Elder, 173 Blue Blazer, 240 Bourbon and Water, 173 Blue Canary, 60 Bourbon Cobbler, 173 Blue Cloud Cocktail, 226 Bourbon Crusta, 173 Blue Devil Cocktail, 60 Bourbon Highball, 173 Blue Hawaiian, 107 Bourbon Renewal, 173 Blue Lagoon, 150 Bourbon on the Rocks, 173 Blue Lemonade, 150 Brandied Madeira, 39 Blue Margarita, 134 Brandied Port, 39 Blue Marlin, 217 Brandy, 35–54 Blue Monday Cocktail, 150 ﬂ aming, 7

bindex_3p.p.indd 280 8/29/08 2:35:56 PM INDEX 281

Brandy Alexander, 39 Bull and Bear, 174 Brandy and Soda, 41 Bulldog Cocktail, 42 Brandy Blazer, 241 Bulldog Highball, 61 Brandy Cassis, 39 Bull Frog, 150 Brandy Cobbler, 39 Bull’s Blood, 108 Brandy Cocktail, 39 Bull’s Eye, 43 Brandy Collins, 40 Bull Shot, 151 Brandy Cursta Cocktail, 40 Bull’s Milk, 43 Brandy Daisy, 40 Bum’s Rush, 135 Brandy Eggnog, 248 Bunky Punch, 227 Brandy Fix, 40 Burgundy Bishop, 108 Brandy Fizz, 40 Burning Sun, 206 Brandy Gump Cocktail, 40 Bushwacker, 206 Brandy Highball, 40 Button Hook Cocktail, 43 Brandy Julep, 41 Buzzard’s Breath, 217 Brandy Punch, 251 Brandy Sangaree, 41 Cabaret, 61 Brandy Sling, 41 Cable Car, 108 Brandy Smash, 41 Cablegram, 174 Brandy snifter, 4–5 Cactus Berry, 135 Brandy Sour, 41 Cadiz, 43 Brandy Squirt, 42 Caesar, 151 Brandy Swizzle, 42 Café Cabana, 206 Brandy Toddy, 42 Café Di Amaretto, 241 Brandy Vermouth Café L’Orange, 241 Cocktail, 42 Caipirinha, 108 Brantini, 42 California Lemonade, 174 The Brass Fiddle, 226 Calvados, 35 Brave Bull, 134 Calvados Cocktail, 43 Brazil Cocktail, 260 Cameron’s Kick Cocktail, 175 Breakfast Eggnog, 248 Canadian Breeze, 175 Bridal, 60 Canadian Cherry, 175 Brighton Punch, 173 Canadian Cocktail, 175 Broken Spur Cocktail, 260 Canadian Pineapple, 175 Bronx Cocktail, 61 Canadian whisky, 22, 169 Bronx Cocktail (Dry), 61 Canado Saludo, 108 Bronx Terrace Cocktail, 61 Canal Street Daisy, 175 Brooklyn, 174 Can/bottle opener, 2–3 Brown Cocktail, 61 Canyon Quake, 227 Brunch Punch, 251 Cape Codder, 151 Brunswick Street Cocktail, 42 Cape Codder Punch, 252 Bubbletart, 264 Cappuccino Cocktail, 151 Bubbly Orangeade, 264 Capri, 217 Buccaneer, 108 Capriccio, 242 Buck Jones, 108 Capricious, 61 Buddy’s Favorite, 174 Captain’s Blood, 109

bindex_3p.p.indd 281 8/29/08 2:35:57 PM 282 INDEX

Caramel Apple, 217 Cherry Fizz, 44 Cara Sposa, 43 Cherry Repair Kit, 227 Cardinal Punch, 252 Cherry Rum, 110 Caribbean Champagne, 109 Cherry Sling, 44 Caribbean Cruise, 151 Chet Baker, 110 Caribbean Romance, 109 Chicago Cocktail, 44 The Caricature Cocktail, 61 Chi-Chi, 227 Carré Reprise, 175 Chili Syrup, 158 Carrol Cocktail, 43 Chilling glasses, method, 7 Caruso, 61 Chilly Irishman, 228 Casa Blanca, 109 Chinchona, 135 Casco Bay Lemonade, 151 Chinese Cocktail, 110 Casino Cocktail, 61 Chin Up, 62 Castaway, 109 Chi-town Flip, 176 Catalina Margarita, 135 Choco- Banana Smash, 228 Cavanaugh’s Special, 227 Chocolate Almond Cream, C.C. Kazi, 217 228 Champagne Chocolate Coffee Kiss, 241 in cocktails, 260 Chocolate- Covered drinks per bottle, 13 Strawberry, 206 glassware for, 4–5 Chocolate Negroni, 62 opening, 11 Chocolate Rum, 110 Champagne Cocktail, 260 Christmas Yule Eggnog, Champagne Cornucopia, 227 248 Champagne coupe, 4–5 Chrysanthemum Cocktail, Champagne Cup, 252 260 Champagne Flamingo, 151 Church key, 2 Champagne ﬂ ute, 4–5 Cider Cup, 253 Champagne Punch, 252 Citronella Cooler, 152 Champagne Sherbet Punch, Citrus Banana Flip, 228 253 Citrus- Beer Punch, 253 Champs Élysées Cocktail, 43 Citrus reamer, 2 Chancellor Cocktail, 175 Claret, 259 Chantilly Cocktail, 109 Claret Cobbler, 260 Chapala, 135 Claret Cup, 253 Chapel Hill, 176 Claret Punch, 254 Chaplin, 176 Claridge Cocktail, 62 Charles Cocktail, 43 Classic Cocktail, 44 Charlie Chaplin, 218 Cloister, 62 Chartreuse, 43 Cloud 9, 228 Chas, 176 Clover Club, 62 Chef’s Pain, 176 Club Cocktail, 63 Chelsea Sidecar, 62 Coasters, 2 Cherie, 109 Cocktail glass, 4–5 Cherry Blossom, 44 Cocktail napkins, 2 Cherry Bomb, 152 Cocktail picks, 2

bindex_3p.p.indd 282 8/29/08 2:35:57 PM INDEX 283

Cocktails Cream Puff, 111 classic drinks, 17–33 Creamy Creamsicle, 265 drinks per bottle, 13 Creamy Gin Sour, 229 history of, vi, 17 Crème de Café, 45 Cocktail shaker, 1, 3 Crème de Menthe Frappé, Cocomacoque, 110 206 Coffee Almond Float, 264 Creole, 111 Coffee- Cola Cooler, 264 Creole Club Cocktail, 111 Coffee Grasshopper, 44 Creole Lady, 177 Coffee Nudge (a.k.a. Kioke Crimson Cocktail, 64 Coffee), 242 Crocodile Cooler, 152 Coffee Old-Fashioned, 176 Crow’s Nest, 265 Coffey Park Swizzle, 110 The Crux, 45 Cognac, 35 Crystal Slipper Cocktail, 64 Cognac Highball, 44 Cuba Libre, 111 Coil- rimmed bar strainer, 1, 3 Cuban Cocktail No. 1, 111 Cointreau, 27 Cuban Cocktail No. 2, 45 Cold Deck Cocktail, 44 Cuban Special, 112 Collins glass, 4–5 Cubeltini, 152 Colonial Cocktail, 63 Cucumber Cantaloupe The Colonial Cooler, 63 Sour, 64 Commodore Cocktail, 177 Cutting board, 1 Company B, 136 Conﬁ dential Cocktail, 63 Daiquiri, 27–29, 112 Continental, 110 Dairy ingredients, types for Cool Carlos, 111 stocking bar, 6 Cool Operator, 228 Daisy De Santiago, 112 Cooperstown Cocktail, 63 Daisy Dueller, 177 Cordial glass, 4–5 Daisy Mae, 64 Cordials, 203–214 Dali, 64 Cordless Screwdriver, 215, 218 Damn- the- Weather Corkscrew (drink), 111 Cocktail, 64 Corkscrews (equipment), 2–3 Darb Cocktail, 65 Cornwall Negroni, 63 Dark ‘N’ Stormy, 112 Corpse Reviver, 63 Dark rums, 103 The Correct Cocktail, 63 D’Artagnan, 45 Cosmopolitan Cocktail, 152 A Day at the Beach, 104 Cosmos, 218 Death in the Afternoon, 261 Cotton, Leo, v–xi Death by Chocolate, 229 Count Camillos Paloma, 136 Deauville Cocktail, 45 Count Currey, 64 The Debonair, 177 Cowboy Cocktail, 177 The Deep Blue Sea, 65 Cranberry Cooler, 229 Deep Sea Cocktail, 65 Cranberry Cooler DeGroff, Dale, viii, 36, 86, (nonalcoholic), 264 142, 168, 211, 233, 251 Cream Fizz, 64 De La Louisiane, 177

bindex_3p.p.indd 283 8/29/08 2:35:57 PM 284 INDEX

Delilah, 65 Duchess, 206 The Delmarva Cocktail, 177 Dufftown Flip, 179 Delmonico No. 1, 65 Dutch and Butterscotch, 66 Delmonico No. 2, 65 Delores, 45 Earl Grey Mar- Tea- Ni, 66 Dempsey Cocktail, 65 Easter Elchies, 179 Depth Bomb, 45 Easterner, 179 Depth Charge, 206 Eastern Sour, 179 Derby, 177 East India Cocktail No. 1, 46 Derby Daiquiri, 113 Eastside, 66 Desert Sunrise, 152 Easy Like Sunday Morning Deshler, 178 Cocktail, 67 Devil’s Tail, 229 Eau- de- vie, 35 Diablo, 136 Eden, 67 Diabolo, 113 Egg Crusher, 248 Diamond Fizz, 65 Eggnog (Homemade), 249 Di Amore Dream, 229 Eggnogs, 247–250 Diana Cocktail, 206 Eggs Dinah Cocktail, 178 raw egg, safety measures, Dingo, 113 247 Diplomat, 261 stocking bar, 6 Dirty Harry, 178 1815, 260 Diva Quaranta, 66 Electric blender, 1 Dixie Cocktail, 66 Electric Jam, 153 Dixie Julep, 178 El Niño, 136 Dixie Whiskey Cocktail, 178 El Presidente Cocktail Doc Daneeka Royale, 66 No. 1, 113 Doctor Funk No. 2, 113 El Presidente Cocktail Dolce Vita, 178 No. 2, 113 Dominicana, 113 Emerald, 67 Double Berry Punch, 258 Emerald Isle Cocktail, 67 Doublemint, 242 Emerson, 67 Double Standard Sour, 178 Emperor Norton’s Mistress, Dream Cocktail, 45 179 Dreamy Dorini Smoking English Highball, 67 Martini, 153 English Rose Cocktail, 67 Dreamy Monkey, 229 Equipment for bar. See Bar Drink databases, 271–272 basics Dry Martini (5-to-1), 25, 82 Ethel Duffy Cocktail, 46 Dry sherry, 35 Everybody’s Irish Cocktail, Dry vermouth, 23 180 Du Barry Cocktail, 66 Extra- Kick Punch, 254 Dubliner, 178 Dubonnet, 259 Fair- and- Warmer Cocktail, The Duboudreau Cocktail, 114 179 Fallen Angel, 68

bindex_3p.p.indd 284 8/29/08 2:35:57 PM INDEX 285

Fallen Leaves, 46 French Connection, 206 Falling Leaves, 261 French Fantasy, 207 Fancy Brandy, 46 French Martini, 153 Fancy- Free Cocktail, 180 French Quarter, 46 Fancy Gin, 68 French “75,” 70 Fancy Whiskey, 180 Frisco Sour, 181 Fantasio Cocktail, 46 Frisky Witch, 153 Fare Thee Well, 68 Frostbite, 136 Farmer’s Cocktail, 68 Frosting glasses, method, 7 Fat Like Buddha, 114 Frosty Nog, 249 Favorite Cocktail, 68 Frosty Noggin, 230 Fernet Branca, 259 Froupe Cocktail, 46 Ferrari, 206 Frozen Berkeley, 230 Fifth Avenue, 218 Frozen Cappuccino, 230 Fifty- Fifty Cocktail, 68 Frozen Citron Neon, 230 The Final Ward, 180 Frozen Daiquiri, 230 Fine- and- Dandy Cocktail, 68 Frozen drinks, 223–238 Fino Martini, 68 Frozen Fuzzy, 230 Fireman’s Sour, 114 Frozen Margarita, 231 Fish House Punch, 254 Frozen Matador, 231 Fitzgerald, 69 Frozen Mint Daiquiri, 231 Flaming liquors, method, 7 Frozen Pineapple Daiquiri, Flamingo (nonalcoholic), 265 231 Flamingo Cocktail, 69 Fruit Flatiron Martini, 153 fresh, choosing, 8 Flavored rums, 103 measures/equivalents, Floating liqueurs, method, 7 15–16 Floradora Cooler, 69 muddling, 8 Florida, 69 Fruit brandies, 35 Floridita, 114 Fruit grater, 1 Floridita No. 3, 114 Fruit juice extractor, 2 Flower Power, 136 Fruit juices Flying Dutchman, 69 fresh, using, 8 Flying Grasshopper, 218 sources for, 274–275 Flying Scotchman, 180 types for stocking bar, 6 Fog Cutter, 114 Fruit Smoothie, 265 Fog Horn, 69 Fruity Smash, 231 Fontainebleau Special, 46 Funshine Fizz, 258 Fort Lauderdale, 115 Fuzzy Lemon Fizz, 265 4th of July Tooter, 218 Fuzzy Navel, 207 Fox River Cocktail, 180 Foxy Lady, 218 Gables Collins, 153 Francis the Mule, 180 Gaelic Coffee, 231 Frankenjack Cocktail, 69 Galactic Ale, 218 Fratelli Cocktail, 180 Ganim, Tony Abou, 187 Free Silver, 69 Garnet, 70

bindex_3p.p.indd 285 8/29/08 2:35:58 PM 286 INDEX

Garnishes sources for, 277 sources for, 273–274 types of, 4–5 types for stocking bar, 6 Goat’s Delight, 47 Gauguin, 115 Godchild, 154 Gentle Ben, 153 Godfather, 181 Gentleman’s Cocktail, 181 Godmother, 155 Georgia Mint Julep, 46–47 Golden Cadillac, 207 Georgia Mule, 154 Golden Dawn, 47 Georgia Peach, 154 Golden Daze, 74 Georgio, 232 Golden Dream, 207 Gershwin, 70 Golden Friendship, 115 Gibson, 70 Goldrush, 181 Gilchrist, 181 Gold tequila, 137 Gilroy Cocktail, 47 Golf Cocktail, 74 Gimlet, 70 Goober, 207 Gin, vi–vii, 55–102 Gorilla Milk, 115 Gin Aloha, 70 Gotham, 47 Gin and Bitters, 71 Grande Guignol, 115 Gin and It, 72 Grandfather, 181 Gin and Sin, 72 Grand Royal Fizz, 74 Gin and Sip, 73 Grapeberry, 265 Gin and Tonic, 74 Grapefruit Cocktail, 74 Gin Buck, 71 Grapefruit Gimlet Royale, Gin Cobbler, 71 155 Gin Cocktail, 71 Grape Nehi (a.k.a. Purple Gin Cooler, 71 Hooter), 155 Gin Daisy, 71 Grasshopper, 207 Gin Fix, 71 Grater, 1 Gin Fizz, 72 Greenback, 74 Ginger Grapefruit Rickey, 115 Green Demon, 218–219 Gin Gin Mule, 72 Green Devil, 74 Gin Highball, 72 Green Dragon, 75 Gin Rickey, 72 Greenpoint, 181 Gin Sangaree, 72 Greyhound, 75 Gin Sling, 73 Grimes, William, 128 Gin Smash, 73 Grounds for Divorce, 181 Gin Sour, 73 G- Tang, 70 Gin Squirt, 73 Guadalajara, 137 Gin Swizzle, 73 Gulf Stream, 232 Gin Thing, 74 Gypsy Cocktail, 75 Gin Toddy, 74 Gin Toddy (Hot), 242 Hai Karate, 116 Glass Tower, 154 Hairy Sunrise, 137 Glassware, 4–5 Handball Cooler, 155 chilling, 7 Handicapper’s Choice, 242 measures, 14 Harlem Cocktail, 75

bindex_3p.p.indd 286 8/29/08 2:35:58 PM INDEX 287

Harrington, 155 Hot Buttered Wine, 243 Harvard Cocktail, 47 Hot Cinnamon Roll, 243 Harvard Cooler, 47 Hot drinks, 239–246 Harvest Moon, 182 Hotel D’Alsace, 183 Harvest Nectar, 116 Hot Gold, 243 Harvey Wallbanger, 155 Hot Kiss, 243 Hasty Cocktail, 75 Hot Pants, 137 Havana Cocktail, 116 Hot Rummed Cider, 257 Hawaiian Cocktail, 75 Hot Toddy, 183 Hawthorne strainer, 1–2, 10 H. P. W. Cocktail, 76 Hays Fizz, 75 Hudson Bay, 76 Headless Horseman, 155 Hula- Hula Cocktail, 76 Heather Blush, 182 Hummer, 232 Heat Wave, 207 Hummingbird Down, 77 Heavenly Dream, 182 Humpty Dumpty, 155 Hebrides, 182 Huntsman Cocktail, 156 Herbs Hurricane, 116 muddling, 8 Hurricane glass, 4–5 sources for, 274 Hurricane Leah, 116 stocking bar, 6 Hush and Wonder, 116 Hess, Robert, 174 Highball glass, 4–5 I.A.P., 183 High Cotton, 182 Ibiza, 156 Highland Cooler, 182 Ice Highland Fling Cocktail, 182 for chilled punch, 247 High Plains Drifter, No. 1, for frozen drinks, 223 137 Ice bucket with scoop and Hoffman House Cocktail, 75 tongs, 2–3 Hokkaido Cocktail, 75 Iced Coffee à L’Orange, 232 Hole- in- One, 182 Iced Mocha, 265 Homestead Cocktail, 75 Icy Rummed Cacao, 232 Honeycomb, 76 Ideal Cocktail, 77 Honeymoon Cocktail, 47 Imperial Cocktail, 77 Honey Syrup, 261 Imperial Eggnog, 249 Honolulu Cocktail No. 1, 76 Imperial Fizz, 183 Honolulu Cocktail No. 2, 76 Incider Cocktail, 183 Hoot Mon Cocktail, 183 Income Tax Cocktail, 77 Hop Toad, 116 Indian Summer, 244 Horse’s Neck (with a Kick), 183 Innocent Passion, 265 Hoskins, 76 The Interesting Cocktail, 137 Hot Apple Brandy, 256 International Incident, 219 Hot Brandy Alexander, 242 Internet Hot Brandy Toddy, 242 bar supply sites, 276–277 Hot Brick Toddy, 243 drinks databases, 271–272 Hot Burgundy Punch, 257 ingredients sites, 273–276 Hot Buttered Rum, 243 Irish Charlie, 219

bindex_3p.p.indd 287 8/29/08 2:35:58 PM 288 INDEX

Irish Coffee, 244 Johnny on the Beach, 219 Irish coffee glass, 4–5 The Jollity Building, 78 Irish Dream, 232 Joulouville, 78 Irish Flag, 219 Journalist Cocktail, 78 Irish Rickey, 184 Joven abocado tequila, 133 Irish Shillelagh, 184 Judge Jr. Cocktail, 78 Irish whiskey, 169 Judgette Cocktail, 78 Irish Whiskey (drink), 184 Juices, 6 Irish Whiskey Highball, 184 sources for, 275 Irrisistable, 117 Julep, original, 35 Italian Coffee, 244 Julep strainer, 1 Italian Dream, 232–233 Jungle Juice, 157 Italian Screwdriver, 156 Juniper Breeze No. 1, 78 Italian Sombrero, 208 Juniper Breeze No. 2, 79 Italian Surfer, 208 Jupiter, 79

Jabberwocky Fizz, 77 Kamikaze, 215, 219 Jackie- O, 156 Kangaroo Cocktail, 157 Jack- in- the- Box, 48 Katana, 157 Jack Maples, 48 Keegan, 185 Jack Rose Cocktail, 48 Kentucky Blizzard, 185 Jack’s Jam, 233 Kentucky Cocktail, 185 Jack Sparrow Flip, 117 Kentucky Colonel Cocktail, Jacqueline, 117 185 Jade, 117 The Kentucky Longshot, 185 Jamaica Coffee, 244 Kentucky Punch, 254 Jamaica Glow, 77 King Cole Cocktail, 185 Jamaica Granito, 48 Kioke Coffee (Coffee Jamaica Hop, 48 Nudge), 242 Jamaican Banana, 233 Kir Royale, 261 Jamaican Crawler, 117 Kiss- in- the- Dark, 79 Jamaican Ginger, 117 Kiss on the Lips, 185 The Jamaican Ten Speed, Klondike Cooler, 186 156 Knickerbocker Cocktail, 79 Japanese, 48 Knickerbocker Special Jasmine, 77 Cocktail, 117 Jericho’s Breeze, 156 Knockout Cocktail, 79 Jersey Lightning, 48 Ko Adang, 118 Jewel Cocktail, 77 Kokomo Joe, 233 Jeyplak Cocktail, 78 Kola Nut, 118 Jigger, 2–3 Kretchma Cocktail, 157 Jitterbug Sour, 184 Kup’s Indispensable Jockey Club Cocktail, 78 Cocktail, 79 Jocose Julep, 184 John Collins, 185 La Bicyclette, 79 Johnnie Cocktail, 208 La Bomba, 137

bindex_3p.p.indd 288 8/29/08 2:35:58 PM INDEX 289

Ladies’ Cocktail, 186 Lime Cooler, 267 Lady Be Good, 48 Limestone Cocktail, 186 Lady Finger, 80 Limoncello Manzanilla La Jolla, 48 Marmalade Sour, 158 La Louche, 79 Limoncello Sunrise, 208 La Perla, 137 Linstead Cocktail, 186 Last Word, 80 Liqueurs, 203–214 L.A. Sunrise, 157 ﬂ oating, 7 La Tavola Rotonda, 186 L’Italienne, 158 La Tazza D’ Eva, 79 Little Devil Cocktail, 118 La Ultima Palabra, 138 Little Engineer, 267 Lava Flow, 266 Little Princess Cocktail, 118 Lawhill Cocktail, 186 Loch Lomond, 187 Leap Frog Highball, 80 London Buck, 81 Leap Year, 80 London Cocktail, 81 Leave- It- to- Me Cocktail London Dry gins, 55 No. 1, 80 The Londoner, 81 Leave- It- to- Me Cocktail London Special, 262 No. 2, 80 Lonely Night, 234 Lebanese Snow, 233 Lone Tree Cocktail, 81 Lemonade (Carbonated), 266 Lone Tree Cooler, 81 Lemonade (Claret), 261 Long Island Iced Tea, 158 Lemonade (Fruit), 266 Look Out Below, 118 Lemonade (Modern), 261 The Loop, 158 Lemonade (Plain), 266 Louisville Cooler, 187 Lemon- Coconut Colada, 118 Louisville Lady, 187 Lemon Crush, 157 Lounge Lizard, 118 Lemon Drop, 215, 219 Lover’s Kiss, 208 Lemongrass Syrup, 87 Loving Cup, 254–255 Lemon peel, twist, 8 Lugger, 49 Lemon Squash, 266 Lumination, 119 The Lemony Snicket Luxury Cocktail, 49 Cocktail, 80 Lychee Juicy, 158 Leo Di Janeiro, 80 Le Paradini, 157 Madras, 158 Levelheaded Cocktail, 118 Magnolia Maiden, 187 The Libation Goddess, 81 Maiden’s Blush Cocktail, 81 Liberal, 186 Maiden’s Plea, 82 Liberty Cocktail, 48 Mai- Tai, 30–32, 119 Licorice Mist, 234 Mai- Tai (Original Trader Vic Light and Day, 81 Formula), 31, 119 Light rums, 103 Major Bailey, 82 Lillet, 259 Malmaison, 119 Lillypad, 138 Mamie Gilroy, 187 Limeade, 267 Mamie’s Sister, 82 Lime Cola, 267 Mandeville, 119

bindex_3p.p.indd 289 8/29/08 2:35:58 PM 290 INDEX

Manhasset, 187 Mexican Coffee, 244 Manhattan, 21–23, 188 Mexican Firing Squad, 138 Manhattan (Dry), 23, 188 Mexican Madras, 138 Maple Eggnog, 249 Mexicola, 138 Maracuya Mosquito, 159 Mexitaly Coffee, 244 Maraschino Cherry, 234 Mezcal, 139 Margarita, 27, 28–29, 138 Miami, 120 Mariposa, 119 Miami Beach Cocktail, 188 Marmalade, 208 Midnight Cocktail, 49 Martinez Cocktail, 24, 82 Midnight Express, 120 Martini, 23–27 Mikado Cocktail, 49 Martini (Dry), 25 Mint Highball, 209 Martini (Dry) (5-to-1), 25, 82 Mint Julep, 188 Martini (Extra Dry) (8-to-1), 82 Mint Julep (Southern Style), Martini (Medium), 82 188 Martini (Sweet), 25, 82 Mint Julep Punch, 255 Martini (Traditional 2-to-1), 82 Mint on Rocks, 209 Martini Cocktail, 23–26 Mississippi Mud, 234 Martini Cocktail (Dry), 25 Mississippi Planter’s Punch, Martini glass, 4–5 120 Martinique Rose, 119 Mr. Boston, x–xi Mary Pickford Cocktail, 120 Mr. Boston Ofﬁ cial Maui Breeze, 234 Bartender’s Guide, v–vi Maurice Cocktail, 83 Mr. 404, 159 Maxim, 83 Mr. Manhattan Cocktail, 84 McClelland Cocktail, 208 Mixology, vii–viii McCoy, 188 Mixto tequila, 133 Meals, planning number of Mocha Express, 159 drinks, 12–13 Mocha Mint, 219 Measures Modern Cocktail, 189 commonly used, 14 Mojito, 120 for fresh fruit, 15–16 Monarch, 84 Measuring spoons, 3 Moneypenny, 84 Medium rums, 103 Monkey Gland, 84 Melon Ball, 219 Monkey Shine Shooter, 220 Melon Cocktail, 83 Monkey Wrench, 120 Melon Cooler, 208 Montana, 49 Melon Stand, 83 Montana Stump Puller, 189 Mercy, Mercy, 83 Mont Blanc, 234 Merry Widow Cocktail Monte Carlo, 189 No. 1, 83 Monte Carlo Imperial Merry Widow Cocktail Highball, 84 No. 2, 49 Montmartre Cocktail, 84 Metropole, 49 Montreal Club Bouncer, 84 Metropolitan Cocktail, 49 Moondream, 85 Mexicana, 138 Moonlight, 50

bindex_3p.p.indd 290 8/29/08 2:35:59 PM INDEX 291

Moon Quake Shake, 120 Oldest Temptation, 139 Morning Cocktail, 50 Old- Fashioned Cocktail, 190 Morro, 85 Old- fashioned glass, 4–5 Moscow Mule, 159 Old- Fashioned Whiskey Moto Guzzi, 189 Cocktail, 18–21 Moulin Rouge, 209 The Old Goat, 86 Muddler(s), 1, 7, 277 Old Mr. Boston Deluxe Muddling, technique, 8 Ofﬁ cial Bartenders Mulled Claret, 245 Guide, v Old Pal Cocktail, 190 Naked Pretzel, 159 Olympic Cocktail, 50 Narragansett, 189 151-proof rums, 103 Nashville Eggnog, 249 Opal Cocktail, 86 Negroni, 85 Opening champagne/ Netherland, 50 wines, 11 Nevada Cocktail, 120 Opening Cocktail, 190 Nevins, 189 Opera, 86 New Amsterdam, 85 Orang- a- Tang, 160 New Orleans Buck, 121 Orangeade, 267 New York Cocktail (a.k.a. Orange and Tonic, 267 New Yorker), 189 Orange Bitters, 6, 24 New York Flip, 189 Orange Blossom, 86 New York Sour, 190 Orange Blossom Special, 235 Nicky Finn, 50 Orange Buck, 86 Night Cap, 121 Orange Oasis, 87 Nightmare, 85 Orange Tree, 235 Nijinski Blini, 159 Oriental Cocktail, 190 19th Century, 170 Orient Express, 87 Nineteenth Hole, 85 The Outsider, 87 Ninotchka Cocktail, 159 Over the Rainbow, 235 No. 8, 139 Nog de Cacao, 249 Paciﬁ c Sunshine, 139 Nonalcoholic drinks, 263–269 Paddington, 121 Non Ci Credo, 85 Paddy Cocktail, 191 The Normandy, 50 Paisley Martini, 87 Novara, 85 Pall Mall, 87 Nutcracker, 190 Palm Beach Cocktail, 87 Nutty Colada, 235 Palmer Cocktail, 191 Nutty Professor, 220 Palmetto Cocktail, 121 Panama Cocktail, 209 Oaxaca Old- Fashioned, 139 Pancho Villa, 139 Obituary Cocktail, 86 Papaya Sling, 87 Oh, Gosh, 121 Paradise Cocktail, 50 Oh My Gosh, 220 Parfait glass, 4–5 Old Bay Ridge, 190 Paring knife, 1, 3 The Old Cuban, 121 Parisian, 87

bindex_3p.p.indd 291 8/29/08 2:35:59 PM 292 INDEX

Parisian Blonde, 220 Pink Lady, 89 Paris When It Sizzles, 122 Pink Lemonade, 160 Park Avenue, 87 Pink Paradise, 122 Passion Daiquiri, 121 Pink Pussy Cat, 160 Passion Fruit Spritzer, 267 Pink Squirrel, 209 Pavlova Supreme, 160 Pisco Sour, 51 Peach Bunny, 220 Pistachio Mint Ice Cream, 236 Peach Iced Tea, 160 Pitcher, 3 Peach Melba, 209 Planter’s Cocktail, 123 Peach Melba (nonalcoholic), Planter’s Punch No. 1, 123 267 Planter’s Punch No. 2, 123 Peach Melba Freeze, 235 Plaza Cocktail, 89 Peach Sangaree, 50 Plummed Away, 191 Peach Tart, 220 Poet’s Dream, 89 Peachy Amaretto, 235 Poker Cocktail, 123 Pearl Button, 122 Pollyanna, 89 Pearl White, 88 Polo Cocktail, 89 Pegu, 88 Polonaise, 51 Pegu Club, 88 Polynesian Cocktail, 161 Pendennis Toddy, 191 Pompano, 89 Penicillin, 191 The Poncho, 140 Peppermint Iceberg, 209 Pony glass, 4–5 Peppermint Pattie, 220 Poop Deck Cocktail, 51 Peppermint Penguin, 236 Poppy Cocktail, 89 Peppermint Stick, 209 Port and Starboard, 210 Peppermint Twist, 209 Port Wine Cocktail, 262 Perfect Cocktail, 88 Port Wine Eggnog, 249 Perfect 10, 88 Port Wine Sangaree, 262 Peter Pan Cocktail, 88 Pouring drinks, method, 9–10 Petit Zinc, 160 Pousse Café, 210 Peychaud, Antoine, 35 Cognac in, 35 Peychaud’s Bitters, 6 glass, 4–5 Piccadilly Cocktail, 89 Preakness Cocktail, 191 Pickled Martini, 160 Presto Cocktail, 51 Pigskin Shot, 220 Pretty in Pink, 161 Pimm’s Cup, 262 Prince of Wales, 51 Piña Agave, 139 Prince’s Smile, 89 Piña Colada, 122 Princess Pousse Café, 51 Pineapple Banana Refresher, Princeton Cocktail, 90 236 Priority Cocktail, 161 Pineapple Cocktail, 122 Prohibition, 90 Pineapple Fizz, 122 Puerto Rican Rum Daisy, 124 Pineapple Upside- Down Punches Cake, 220 cold, 250–256 Pink Creole, 122 hot, 256–257 Pink Gin, 89 nonalcoholic, 258

bindex_3p.p.indd 292 8/29/08 2:35:59 PM INDEX 293

Punchless Piña Colada, 268 Responsible drinking/ Purple Gecko, 140 serving, x Purple Hooter, 220 Restless Native, 124 Purple Hooter (a.k.a. Grape Rhine Wine Cup, 255 Nehi), 155 Rimming glass method, 8 Purple Mask, 161 Ringo Starr, 124 Purple Pancho, 140 Rio Fix, 124 Purple Passion, 161 Ritz Fizz, 210 Purple Passion Tea, 161 Road Runner, 210 Purple Ruby, 161 Robert Burns, 192 Robert E. Lee Cooler, 91 Quaalude, 210 Robin’s Nest, 162 Quaker’s Cocktail, 124 Rob Roy, 192 Quantities Robson Cocktail, 125 planning number of Rocky Mountain, 221 drinks, 12–13 Rocky Mountain Cooler, 210 Quarter Deck Cocktail, 124 Rolling drinks, method, 9 Quebec, 191 Rolls- Royce, 91 Queen Elizabeth, 90 Rory O’More, 192 Rose Cocktail (English), 91 Rabbit corkscrew, 2 Rose Cocktail (French), 92 Rain Man, 124 Roselyn Cocktail, 92 Ramos Gin Fizz, 90 Rosita, 140 Raspberry Cheesecake, Rouxby Red, 162 236 Royal Smile Cocktail, 51 Raspberry Romance, 210 Ruby Red, 162 Rattlesnake, 221 Ruedesheim Kaffe, 245 Razzmatazz, 245 Rum, vii, 103–132 Red Apple, 161 Rum Cobbler, 125 Red Baron, 90 Rum Collins, 125 Red Cloud, 90 Rum Cooler, 125 Redhead Martini, 162 Rum Daisy, 125 Red Hook, 191 Rum Eggnog, 250 Red- Hot Passion, 192 Rum Fix, 125 Red Raider, 192 Rum Highball, 126 Red Snapper, 90 Rumless Rickey, 268 Red String Bikini, 124 Rum Martini, 126 Red wine glass, 4–5 Rum Old- Fashioned, 126 The Refuge, 140 Rum Relaxer, 126 Regan, Gary, 112, 154 Rum Rickey, 126 Reiner, Julie, 102 Rum Runner, 92 Remember the Maine, 192 Rum Screwdriver, 126 Remsen Cooler, 91 Rum Sour, 126 Renaissance, 51 Rum Swizzle, 126 Renaissance Cocktail, 91 Rum Toddy, 127 Resolute Cocktail, 91 Rum Toddy (Hot), 245

bindex_3p.p.indd 293 8/29/08 2:35:59 PM 294 INDEX

Runner’s Mark, 268 Scotch Highball, 194 Russian Bear Cocktail, 162 Scotch Holiday Sour, 194 Russian Cocktail, 162 Scotch Mist, 194 Russian Coffee, 245 Scotch Old- Fashioned, 194 Russian Nog, 250 Scotch Rickey, 194 Rusty Monk, 92 Scotch on the Rocks, 194 Rusty Nail, 192 Scotch Royale, 195 Rye bourbon, 169 Scotch Sour, 195 Rye Cocktail, 192 Scotch Stinger, 195 Rye Highball, 192 Scotch whiskey, vii, 169 Rye whiskey, vii, 22, 169 Scottish Guard, 195 Screwdriver, 163 St. Charles Punch, 52 Screw- pull corkscrew, 2–3 Saint Lucy Bracer, 127 Seaboard, 195 St. Patrick’s Day, 210 Seabreeze, 163 Salt, rimming glass, 8 Sea of Cortez, 141 Salty Dog, 92 The Seelbach Cocktail, 195 Sambuca, 203 Sensation Cocktail, 93 Sambuca Slide, 221 Seventh Heaven Cocktail, 93 Sambuca Straight, 211 Sevilla 75, 52 Sam- Tini, 162 Sewer Water, 127 Sand- Martin Cocktail, 92 Sex on the Beach, 215, 221 San Francisco Cocktail, 211 Shady Grove, 93 Sangria, 255 Shady Lady, 141 San Sebastian, 92 Shakers Santana Sling, 140 shaking drink, 9–10 Santiago Cocktail, 127 straining drink from, Santiago Scotch Plaid, 193 10–11 Satin Sheets, 140 types of, 1–2 Santini’s Pousse Café, 211 Shaking versus stirring, 9 Saratoga Cocktail, 52 Shalom, 163 Sargasso, 127 Shamrock, 195 Satan’s Whiskers, 92 Shanghai Cocktail, 127 Saucy Sue Cocktail, 52 Shavetail, 221 Saunders, Audrey, 123 Sheer Elegance, 211 Savory ingredients, types for Sherry Eggnog, 250 stocking bar, 6 Sherry glass, 4–5 Saxon Cocktail, 127 Shirley Temple, 268 Sazerac, 193 Shiso No Natsu, 93 Scofﬂ aw, 193 The Shoot, 195 Scooter, 221 Shooters, 215–222 Scotch Bishop Cocktail, 193 Shot glass, 4–5 Scotch Bonnet, 193 Shots, 215 Scotch Bounty, 193 Shriner Cocktail, 52 Scotch Cobbler, 194 Shruffs End, 196 Scotch Cooler, 194 Siberian Sleighride, 163

bindex_3p.p.indd 294 8/29/08 2:35:59 PM INDEX 295

Sidecar, 28–29, 52 Solomon Sling, 95 Silent Third, 196 Sombrero, 53 Silk Stockings, 141 Something Different, 212 Silver Bullet, 93 Sonic Blaster, 163 Silver Cocktail, 93 Soother Cocktail, 53 Silver King Fizz, 93 Sour Apple, 221 Silver Lining, 196 Sour glass, 4–5 Silver Spider, 221 South of the Border, 141 Silver Star Daisy, 94 Southern Belle, 196 Silver Streak, 94 Southern Bride, 95 Silver tequila, 133 Southern Gin Cocktail, 95 Simple Syrup, 6 Southern Lady, 196 Singapore Sling, 52 Southern Peach, 197 Sino- Soviet Split, 163 South-Side Cocktail, 95 Sipsticks, 2 South-Side Fizz, 95 Sir Walter Cocktail, 128 Soviet, 163 Slammers, 215 Spanish Coffee, 245 Sloeberry Cocktail, 211 Spanish Town Cocktail, 128 Sloe Driver, 211 Sparkling Strawberry Sloe Gin Cocktail, 211 Mimosa, 236 Sloe Gin Collins, 212 Sparkling wine, 259 Sloe Gin Fizz, 212 drinks per bottle, 13 Sloe Gin Rickey, 212 opening, 11 Sloe Tequila, 141 Special Rough Cocktail, 53 Sloe Vermouth, 212 Spencer Cocktail, 95 The Slope, 196 Sphinx Cocktail, 95 Sloppy Joe’s Cocktail Spiced rums, 103 No. 1, 128 Spices, sources for, 274 Sloppy Joe’s Cocktail Spoons, measuring, 3 No. 2, 52–53 Spring Feeling Cocktail, 95 Smart Alec, 53 Sputnik, 163 Smile Cocktail, 94 Stalactite, 222 Smiler Cocktail, 94 Stanley Cocktail, 96 Smoked Margarita, 141 Star Cocktail, 53 Smooth Move, 236 Star Daisy, 96 Smuggler’s Brew, 257 Stars and Stripes, 222 Snifter (glass), 4–5 Steaming Peach, 246 Snowball, 94 Stiletto, 197 Snow Bunny, 245 Stinger, 53 Snyder, 94 Stirrers, 2 Society Cocktail, 94 Stirring drinks So Cue, 94 method, 10 Sodas versus shaking, 9 sources for, 275 Stirring rod, 2 types for stocking bar, 6 Stirrup Cup, 53 Solera Gran Reservas, 35 Stockholm 75, 163

bindex_3p.p.indd 295 8/29/08 2:36:00 PM 296 INDEX

Stocking the bar, ingredients Sweet- Tart, 238 for, 6 Sweet vermouth, 21 Stone Cocktail, 128 Swiss Family Cocktail, 197 Stone Fence, 197 Swiss Martini, 164 Stone Wall, 128 Sylvius, Franciscus, 55 Stormy Colada, 129 Syrups, sources for, 275–276 Straight Law Cocktail, 96 Straight Rye Witch, 197 Tabby Cat, 164 Straight whiskey, 169 Tahiti Club, 129 Strainers, 1, 3 Tailspin, 96 Straining cocktails, 10–11 T & T, 96 Straits Sling, 96 Tango Cocktail, 96 Strawberries and Cream, 237 The Tantris Sidecar, 53 Strawberry Alexandra, 237 The Tart Gin Cooler, 96 Strawberry Banana Spritz, T-Bird, 197 237 Teas, sources for, 274 Strawberry Daiquiri, 129 Tempter Cocktail, 53 Strawberry Dawn, 237 Tennessee Waltz, 238 Strawberry Fields Forever, Tennessee whiskey, 169 212 Tequila, 133–146 Strawberry Margarita, 141 Tequila Canyon, 142 Strawberry Shortcake, 237 Tequila Collins, 142 Strawberry Sunrise, 212 Tequila Frost, 238 Strawberry Wonderland, 268 Tequila Manhattan, 142 Straws, 2 Tequila Matador, 142 Strega, 63 Tequila Mockingbird, 142 Stupid Cupid, 164 Tequila Old- Fashioned, 143 Sugar Tequila Pink, 143 rimming glass, 8 Tequila Punch, 255 Simple Syrup, 6 Tequila Smash, 143 Summer Cabinet, 96 Tequila Sour, 143 Summer of Love, 164 Tequila Straight, 143 Summertime Barbarian, 268 Tequila Sunrise, 143 Sunday Confession, 141 Tequini, 143 Sun Kiss, 213 Tequonic, 144 Sunset at Gowanus, 129 Terminator, 222 Sunshine Cocktail, 96 Thanksgiving Special, 54 Sunshine Splash, 269 Third- Degree Cocktail, 96 Super- premium vodkas, 147 Third- Rail Cocktail, 129 Surf Rider, 164 Thistle Cocktail, 197 Surf’s Up, 237 Thomas, Jerry, viii Susie Taylor, 129 The Thomas Tribute, 130 Sweet Basil Martini, 96 Thoroughbred Cooler, 198 Sweetening ingredients, Three Card Monty, 97 types for stocking bar, 6 Three Miller Cocktail, 130 Sweet Maria, 164 Three Stripes Cocktail, 97

bindex_3p.p.indd 296 8/29/08 2:36:00 PM INDEX 297

Thunderclap, 97 Twist of lemon, 8 Thunder Cloud, 213 Typhoon, 98 Tía Juanathan, 144 Tidal Wave, 238 Unfuzzy Navel, 269 Tidbit, 238 Union Cocktail, 98 Tiger Tanaka, 164 Union Jack Cocktail, 99 Tijuana Taxi, 144 Tikki Dream, 213 The Vacation Cocktail, 131 Tillicum, 97 The Vagabond, 198 Tipperary Cocktail, 198 The Vagabundo, 145 The Titian, 164 Valencia Cocktail, 54 T. N. T., 197 The Valentino, 99 T. N. T. No. 2, 144 Vanderbilt Cocktail, 54 Toasted Almond, 213 Van Vleet, 131 Toasted Drop, 165 Velvet Hammer, 165 Toddies, 239 Velvet Peach Hammer, 166 Tomato Cooler, 269 Venial Sin, 145 Tomato Daiquiri, 130 Vermouth, 259 Tombstone, 198 Verrazano, 198 Tom Collins, 98 Vesper, 99 Tooters, 215 Victor, 99 Top Banana, 165 Victory Collins, 165 Toreador, 145 Vieux Carré, 198 Torridora Cocktail, 130 Vieux Mot, 99 To the Moon, 222 Virginia Dare, 131 Trafﬁ c Light, 222 Virgin Mary, 269 Trafﬁ c Light Cooler, 145 Viva Villa, 145 Trident, 165, 262 Vodka, vi, 147–168 Trilby Cocktail, 198 Vodka and Apple Juice, 166 Triple Sec, 203 Vodka and Tonic, 166 Trolley Car, 238 Vodka Collins, 166 Tropica Cocktail, 130 Vodka Cooler, 166 Tropical Cocktail, 213 Vodka Daisy, 166 Tropical Cream Punch, 258 Vodka Gimlet, 167 Tropical Iced Tea, 165 Vodka Grasshopper, 167 Tropical Special, 98 Vodka on the Rocks, 167 Tulip Cocktail, 54 Vodka Salty Dog, 167 Turf Cocktail, 98 Vodka “7,” 167 Tuxedo Cocktail, 98 Vodka Sling, 167 Twentieth- Century Vodka Sour, 167 Cocktail, 98 Vodka Stinger, 167 The 21st Century, 145 Vow of Silence, 99 The “23,” 36 Twin Hills, 198 Waikiki Beachcomber, 99 Twin Peach, 213 Waiter’s corkscrew, 2–3 Twister, 165 Wallick Cocktail, 99

bindex_3p.p.indd 297 8/29/08 2:36:00 PM 298 INDEX

Wallis Blue Cocktail, 100 White Lion Cocktail, 131 Walters, 199 White Plush, 201 Ward Eight, 199 White Russian, 168 Warsaw Cocktail, 167 White Spider, 100 Washington Apple, 199 White tequila, 133 Water Lily, 100 White Way Cocktail, 101 Watermelon, 213 White Wine Cup, 256 Wavebender, 269 White wine glass, 4–5 Webster Cocktail, 100 Whoa, Nellie!, 202 Weeski, 199 Why Not?, 101 Wembley Cocktail, 100 Widow’s Kiss, 54 Western Rose, 100 Wiki Waki Woo, 131 West Indian Punch, 256 Wild Thing, 146 West Side, 168 Will Rogers, 101 What the Hell, 100 Windy-Corner Cocktail, 54 Whip Cocktail, 54 Wine Whiskey, 169–202 drinks per bottle, 13 Whiskey (bourbon), 169 in mixed drinks, 259–262 Whiskey Cobbler, 199 number of bottles Whiskey Cocktail, 18–20, needed, 13 199 opening, 11 Whiskey Collins, 199 Winged corkscrew, 2–3 Whiskey Daisy, 200 The Wink, 101 Whiskey Eggnog, 250 The Winkle, 101 Whiskey Fix, 200 Winter Cider, 257 Whiskey Highball, 200 Wolf’s Bite, 101 Whiskey (Irish), 169 Wondrich, Dave, 144 Whiskey (Irish) Highball, 184 Woodstock, 101 Whiskey Orange, 200 Woodward Cocktail, 202 Whiskey Rickey, 200 Woolworth, 202 Whiskey (rye), 169 Woo Woo, 222 Whiskey Sangaree, 200 Whiskey Sling, 200 Xanthia Cocktail, 101 Whiskey Smash, 201 X.Y.Z. Cocktail, 131 Whiskey Sour, 201 Whiskey sour glass, 4–5 Yale Cocktail, 102 Whiskey Sour Punch, 256 Yellowjacket, 269 Whiskey Squirt, 201 Yellow Parrot Cocktail, 214 Whiskey Swizzle, 201 Yellow Rattler, 102 Whiskey Toddy (Hot), 246 Yellow Rose of Texas, 146 Whisky (Scotch), 169 Yokahama Romance, 102 Whispers- of- the- Frost Yolanda, 102 Cocktail, 201 White Lady, 100 Zero Mist, 214 White Lily Cocktail, 131 Zombie, 132

bindex_3p.p.indd 298 9/3/08 11:53:56 AM Martini Cocktail

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Bistro Sidecar

Singapore Sling

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Aviation

Clover Club

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Lemon-Coconut Colada

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Shady Lady

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Commodore Cocktail

Mint Julep

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Eastern Sour

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Coffee Nudge

Pimm’s Cup

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