IBA Drinks 2019
Total Page：16
File Type：pdf, Size：1020Kb
Official I.B.A. Drinks 2019 The Unforgettables MARY PICKFORD 4 6 ALEXANDER MONKEY GLAND 4 6 AMERICANO NEGRONI 4 6 ANGEL FACE OLD FASHIONED 4 6 AVIATION PARADISE 4 6 BETWEEN THE SHEETS PLANTER’S PUNCH 4 6 BOULEVARDIER PORTO FLIP 4 6 BRANDY CRUSTA RAMOS FIZZ 4 6 CASINO RUSTY NAIL 4 7 CLOVER CLUB SAZERAC 5 7 DAIQUIRI SIDECAR 5 7 DRY MARTINI STINGER 5 7 GIN FIZZ TUXEDO 5 7 HANKY PANKY VIEUX CARRÉ 5 7 JOHN COLLINS WHISKEY SOUR 5 7 LAST WORD WHITE LADY 5 8 MANHATTAN Contemporary Classic 5 9 MARTINEZ BELLINI 5 9 Official I.B.A. Drinks 2019 BLACK RUSSIAN MIMOSA 9 11 BLOODY MARY MINT JULEP 9 11 CAIPIRINHA MOJITO 9 11 CHAMPAGNE COCKTAIL MOSCOW MULE 9 11 CORPSE REVIVER #2 PINA COLADA 9 11 COSMOPOLITAN PISCO SOUR 9 12 CUBA LIBRE SEA BREEZE 9 12 FRENCH 75 SEX ON THE BEACH 10 12 FRENCH CONNECTION SINGAPORE SLING 10 12 GOLDEN DREAM TEQUILA SUNRISE 10 12 GRASSHOPPER VESPER 10 12 HEMINGWAY SPECIAL ZOMBIE 10 12 HORSE’S NECK New Era Drinks 10 13 IRISH COFFEE BARRACUDA 10 13 KIR BEE’S KNEES 10 13 LONG ISLAND ICED TEA BRAMBLE 11 13 MAI-TAI CACHANCHARA 11 13 MARGARITA DARK ‘N’ STORMY 11 13 Official I.B.A. Drinks 2019 ESPRESSO MARTINI TRINIDAD SOUR 13 15 FERNANDITO VE.N.TO 13 16 FRENCH MARTINI YELLOW BIRD 13 16 ILLEGAL 13 LEMON DROP MARTINI 14 NAKED AND FAMOUS 14 NEW YORK SOUR 14 OLD CUBAN 14 PALOMA 14 PAPER PLANE 14 PENICILLIN 14 RUSSIAN SPRING PUNCH 14 SOUTHSIDE 15 SPICY FIFTY 15 SPRITZ 15 SUFFERING BASTARD 15 TIPPERARY 15 TOMMY’S MARGARITA 15 Official I.B.A. Drinks 2019 The Unforgettables ALEXANDER BETWEEN THE SHEETS 30 ml Cognac 30 ml White Rum 30 ml Crème de Cacao (Brown) 30 ml Cognac 30 ml Fresh Cream 30 ml Triple Sec 20 ml Fresh Lemon Juice Pour all ingredients into cocktail shaker filled with ice cubes. Shake and strain Add all ingredients into a cocktail shaker. into a chilled cocktail glass. Shake with ice and strain into a chilled cocktail glass. Sprinkle fresh ground nutmeg on top. No Garnish AMERICANO BOULEVARDIER 30 ml Bitter Campari 30 ml Sweet Red Vermouth 45 ml Bourbon or Rye Whiskey A splash of Soda Water 30 ml Bitter Campari 30 ml Sweet Red Vermouth Mix the ingredients directly in an old fashioned glass filled with ice cubes. Pour all ingredients into mixing glass with ice Add a splash of Soda Water. Stir gently. cubes. Stir well. Strain into chilled cocktail glass. Garnish with half orange slice and a Garnish with a orange zest, optionally a lemon lemon zest. zest. ANGEL FACE BRANDY CRUSTA 30 ml Gin 52,5 ml Brandy 30 ml Apricot Brandy 7,5 ml Maraschino Luxardo 30 ml Calvados 1 Bar Spoon Curacao 15 ml Fresh Lemon Juice Pour all ingredients into cocktail shaker 1 Bar Spoon Simple Syrup filled with ice cubes. Shake and strain 2 Dashes Aromatic Bitters into a chilled cocktail glass. Mix together all ingredients with ice cubes in a No Garnish mixing glass and strain into prepared slim cocktail glass. AVIATION Rub a slice of orange (or lemon) around the rim of the glass and dip it in pulverized white 45 ml Gin sugar, so that the sugar will adhere to the edge 15 ml Maraschino Liqueur of the glass. Carefully curling place the orange/ 15 ml Fresh Lemon Juice lemon peel around the inside of the glass. 1 Bar Spoon Crème de Violette Add all ingredients into a cocktail shaker. CASINO Shake with cracked ice and strain into a chilled cocktail glass. 40 ml Old Tom Gin 10 ml Maraschino Liqueur Optional Maraschino Cherry. 10 ml Fresh Lemon Juice 2 Dashes Orange Bitters Official I.B.A. Drinks 2019 Pour all ingredients into cocktails shaker, shake Garnish with lemon slice, optional lemon zest. well with ice, strain into chilled rocks glass with ice. HANKY PANKY Garnish with a lemon zest and a maraschino cherry. 45 ml London Dry Gin 45 ml Sweet Red Vermouth 7.5 ml Fernet Branca CLOVER CLUB Pour all ingredients into mixing glass with ice 45 ml Gin cubes. Stir well. Strain into chilled cocktail glass. 15 ml Raspberry Syrup 15 ml Fresh Lemon Juice Orange zest. 30 ml Egg White Pour all ingredients into cocktails shaker, shake JOHN COLLINS well with ice, strain into chilled cocktail glass. 45 ml Gin Fresh raspberries. 30 ml Fresh Lemon Juice 15 ml Simple Syrup 60 ml Soda Water DAIQUIRI Pour all ingredients directly into highball filled 60 ml White Cuban Ron with ice. Stir gently. 20 ml Fresh Lime Juice NOTE: 2 Bar Spoons Superfine Sugar Use ‘Old Tom’ Gin for Tom Collins. In a cocktail shaker add all ingredients. Stir well Garnish with lemon slice and maraschino to dissolve the sugar. Add ice and shake. Strain cherry. into chilled cocktail glass. No Garnish LAST WORD 22.5 ml Gin DRY MARTINI 22.5 ml Green Chartreuse 22.5 ml Maraschino Liqueur 60 ml Gin 22.5 ml Fresh Lime Juice 10 ml Dry Vermouth Add all ingredients into a cocktail shaker. Shake Pour all ingredients into mixing glass with ice with ice and strain into a chilled cocktail glass. cubes. Stir well. Strain into chilled martini cocktail glass. No Garnish Squeeze oil from lemon peel onto the drink, or garnish with a green olives if requested. MANHATTAN 50 ml Rye Whiskey GIN FIZZ 20 ml Sweet Red Vermouth 1 dash Angostura Bitters 45 ml Gin 30 ml Fresh Lemon Juice Pour all ingredients into mixing glass with ice 10 ml Simple Syrup cubes. Stir well. Strain into chilled cocktail glass. Splash of Soda Water Garnish with cocktail cherry. Shake all ingredients with ice except soda water. Pour into thin tall Tumbler glass , top with a splash soda water. MARTINEZ NOTE: Serve without ice. 45 ml London Dry Gin 45 ml Sweet Red Vermouth Official I.B.A. Drinks 2019 1 Bar Spoon Maraschino Liqueur Garnish with orange slice or zest, and a cocktail 2 Dashes Orange Bitters cherry. Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. PARADISE Lemon zest. 30 ml Gin 20 ml Apricot Brandy 15 ml Fresh Orange Juice MARY PICKFORD Pour all ingredients into cocktail shaker, shake 45 ml White Rum well with ice, strain into chilled cocktail glass. 45 ml Fresh Pineapple Juice 7.5 ml Maraschino Liqueur No Garnish 5 ml Grenadine Syrup Pour all ingredients into cocktail shaker, shake PLANTER’S PUNCH well with ice, strain into chilled cocktail glass. 45 ml Jamaican Rum No Garnish 15 ml Lime Juice 30 ml Sugar Cane Juice MONKEY GLAND Pour all ingredients directly in a small tumbler or a typical terracotta glass. 45 ml Dry Gin NOTE: 45 ml Fresh Orange Juice Add dilution up to taste, it can be given by 1 Table Spoon Absinthe water, ice or fresh juices. 1 Table Spoon Grenadine Syrup Garnish with orange zest. Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. PORTO FLIP No Garnish 15 ml Brandy 45 ml Red Tawny Port Wine NEGRONI 10 ml Egg Yolk 30 ml Gin Pour all ingredients into cocktail shaker, shake 30 ml Bitter Campari well with ice, strain into chilled cocktail glass. 30 ml Sweet Red Vermouth Sprinkle with fresh ground nutmeg. Pour all ingredients directly into chilled old fashioned glass filled with ice , Stir gently. RAMOS FIZZ Garnish with half orange slice. 45 ml Gin 15 ml Fresh Lime Juice OLD FASHIONED 15 ml Fresh Lemon Juice 30 ml Sugar Syrup 45 ml Bourbon or Rye Whiskey 60 ml Cream 1 Sugar Cube 30ml Egg white Few Dashes Angostura Bitters 3 Dashes Orange Flower Water Few Dashes Plain Water 2 Drops Vanilla Extract Soda Water Place sugar cube in old fashioned glass and saturate with bitter, add few dashes of plain Pour all ingredients except soda water in a water. Muddle until dissolved. Fill the glass with cocktail shaker with ice, Shake for two minutes, ice cubes and add whiskey. Stir gently. double strain in a glass, pour the drink back in the shaker and hard shake without ice for one Official I.B.A. Drinks 2019 minute. Strain into a highball glass, top up with 20 ml White Crème de Menthe soda. NOTE: Pour all ingredients into mixing glass with ice The drink was invented by Henry Ramos in cubes. Stir well. Strain into chilled martini 1888, at his bar Meyer’s Table d’Hôtel cocktail glass. Internationale in New Orleans. The Ramos Fizz was originally shaken for 12 minutes by a crew Optional mint leave. of 30 bartenders who passed the shaker from one to another. TUXEDO No Garnish 30 ml Old Tom Gin 30 ml Dry Vermouth RUSTY NAIL 1/2 Bar Spoon Maraschino Liqueur 1/4 Bar Spoon of Absinthe 45 ml Scotch Whisky 3 Dashes Orange Bitters 25ml Drambuie Pour all ingredients into mixing glass with ice Pour all ingredients directly into an old cubes. Stir well. Strain into chilled martini fashioned glass filled with ice. Stir gently. cocktail glass. Garnish with lemon zest. Garnish with cherry and lemon zest SAZERAC VIEUX CARRÉ 50 ml Cognac 30 ml Rye Whiskey 10 ml Absinthe 30 ml Cognac 1 Sugar Cube 30 ml Sweet Vermouth 2 Dashes Peychaud’s Bitters 1 Bar Spoon Bénédictine 2 Dashes Peychaud’s Bitters Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir Pour all ingredients into mixing glass with ice the remaining ingredients over ice in a mixing cubes.