The Official I.B.A. Cocktails

The Official I.B.A. Cocktails International Bartenders Association

1. ALEXANDER

1/3 Cream

1/3 Creme de Cacao brown

1/3 Brandy

Spirinkle nutmeg on top (optional).

Cocktail glass.

2. AMERICANO

5/10 Sweet red vermouth

5/10 Campari

Build over ice and up with soda water.Add a twist of lemon or a slice of orange.

Old Fashioned glass. 3. BACARDI COCKTAIL

6/10 Bacardi rum

3/10 Lemon or lime juice

1/10 Grenadine syrup

Cocktail glass.

4. BANANA DAIQUIRI

6/10 White rum

3/10 Creme de Banane

1/10 Lemon or Lime juice

A half fresh banana.

Blend with crushed ice and pour unstrained into a goblet.

Garnish with bamama.

Serve with short straws.

Other frozen daiquiris may be prepared using a variety of fruits and an appropriate liqueur i.e.

STRAWBERRY DAIQUIRI

PEACH DAIQUIRI

MELON DAIQUIRI etc.

5. BELLINI

7/10 Chilled Champagne (or sparkling wine)

3/10 Peach juice

Build into a Champagne flute.

Pour peach juice first. 6. BLACK RUSSIAN

7/10 Vodka

3/10 Coffee liqueur (Kahlua)

Build into an ice filled Old Fashioned glass.

7. BLOODY MARY

3/10 Vodka

6/10 Tomato juice

1/10 Lemon juice

Worcester sause, Tabasco sause,Celery salt,Salt and Pepper to taste.

Build, Shake or Stir.

Highball glass.

8. BRANDY EGG NOG

4/10 Brandy

5/10 Milk

1/10 Gomme syrop

1 Egg yolk

Strain into an ice filled Highball glass.

Add grated nutmeg

9. BRONX

4/10 Gin

2/10 Dry vermouth 2/10 Orange juice

Cocktail glass.

10. BUCK'S FIZZ also known as MIMOSA

6/10 Chilled Champagne

4/10 Orange juice

Build into a Chempagne flute.

Pour orange juice first.

11. BULLSHOT

3/10 Vodka

6/10 Candensed consomme of Beef Bouillon

1/10 Lemon juice

Worcester sauce, Tabasco sause, Cellery salt, Salt and Pepper to taste. Shake.

Serve overe in a Highball glass (In cold weather may be served hot).

12. CHAMPAGNE COCKTAIL

2 dashes of Angostura bitters over a small sugar gube in the bottom of the glass.

1/10 Brandy

Garnish with a slice of orange and a cherry.

Champagne flute or Champagne saucer.

13. JOHN COLLINS

3/10 Gin 2/10 Lemon juice

1/10 Gomme syryp

4/10 Soda water

In some countries a dash of Angostura bitters isadded.

Build into an ice filled Highball glass stirring in the soda last of all.

Garnish with a slice of lemon and a cherry.

Serve with straws.

Note. A TOM COLLINS was made to the same recipe using Old Tom gin.

However in some countries it is now common practice to make a John Collins with whiskey and a Tom Collins with gin.

Other spirits may besubstituted i.e.

Vodka = IVAN COLLINS, Rum = PEDRO COLLINS etc.

14. DAIQUIRI

6/10 White rum

3/10 Lemon or Lime juice

1/10 Gomme syrup

Cocktail glass.

15. FRENCH CONNECTION

5/10 Cognac

5/10 Amaretto

16. FROZEN DAIQUIRI

6/10 White rum 3/10 Fresh lime juice

1/10 Gomme syrup

Blend with crushed ice.

Serve into a large goblet.

Serve with straws.

Note. Fruit based daiquiris may also be made (see Banana daiquiri).

17. GARIBALDI

7/10 Orange juice

3/10 Campari

Build into an ice filled Highball or Old Fashioned glass.

Garnish with a half slice of orange.

18. GIN FIZZ

3/10 Gin

2/10 Lemon juice

1/10 Gomme syrop

4/10 Soda water

Shake all but the soda water.

Strain into a Highball glass.

Stir in the soda water.

19. GIN AND FRENCH

6/10 Gin

4/10 Dry vermouth

Pour unchilled or stir and strain. Cocktail glass.

Add a zest of lemon.

20. GIN AND IT

7/10 Gin

3/10 Sweet Italian red vermouth

Pour unchilled into a cocktail glass. Add a cherry.

21. GOLDEN CADILLAC

1/3 Galliano

1/3 Creme de Cacao white

1/3 Fresh cream

Cocktail glass.

22. GOLDEN DREAM

1/4 Galliano

1/4 Cointreau

1/4 Orange juice

1/4 Fresh cream

Cocktail glass.

23. GODFATHER

7/10 Scotch whisky

3/10 Amaretto

Build into an ice filled Old Fashioned glass. 24. GODMOTHER

7/10 Vodka

3/10 Amaretto

25. GRASSHOPPER

1/3 Creme de Menthe green

1/3 Creme de Cacao white

1/3 Fresh cream

Cocktail glass.

26. HARVEY WALLBANGER

3/10 Vodka

1/10 Galliano

6/10 Orange juice

Build all but the Galliano into an ice filled Highball glass.

Top with the Galliano.

Garnish with a slice of orange and a cherry.

Serve with straws.

27. HORSES NECK

2/10 Brandy

8/10 Ginger ale

Dash of Angostura bitters (optional)

Peel the rind of a lemon in a spiral. Pleace the end of the spiral over the edge of the highball glass allowing the remainder to curl inside the glass. Fill with ice. Pour in the brandy and ginger ale. If using bitters add last of all. 28. IRISH COFFEE

3/10 Irish Whiskey

2/10 Fresh double cream

5/10 Hot coffee

1 barspoon of Demerara sugar

Stir the whiskey, hot coffee and demerara sugar together in a special Irish Coffee glass or a goblet to dissolve the sugar.

Float the cream on top by pouring over the back of a warmed bar spoos.

Do on restir.

29. KIR

9/10 Dry white wine

1/10 Creme de cassis

Pour the wine into the Creme de Cassis in a wine goblet.

30. KIR ROYALE

1/10 Creme de Cassis

Pour the Champagne into the Creme de Cassis in a Champagne flute.

31. MANHATTAN

7/10 Rye whisky

1 dash of Angostura bitters

Cocktail glass.

Adda cherry. 32. MARGARITA

5/10 Tequila

3/10 Triple sec

2/10 lemon or lime juice

Strain into a Cocktail glass that has been rimmed with salt.

MARTINI COCKTAILS

33. DRY MARTINI

8/10 Gin

2/10 Dry vermouth

Serve straight up or on the rocks.

Add a zest of lemon or an olive.

34. VODKA MARTINI

As a Dry Martini but substitut vodka for gin.

35. SWEET MARTINI

As a Dry Martini but substitute sweet red vermouth for dry vermouth and a cherry or zest of lemon or an olive.

36. PERFECT MARTINI

8/10 Gin

1/10 Dry vermouth

1/10 Sweet red vermouth Stir

Lemon zest or cherry.

37. GIBSON

9/10 Gin

1/10 Dry vermouth

Serve streight up or on the rocks.

Add a silverskin (pearl) onion

38. NEGRONI

1/3 Gin

1/3 Campari

Build over ice an Old Fashioned glass.

Garnish with a half slice of orange. Serve with a stirrer.

In some countries is normal to offer the option of soda water in addition.

39. OLD FASHIONED

1 Measure (5 cl./ 2 ounces) of Bourbon, Rye or Scotch whisky (as requested).

1 Small cude of sugar

2 or 3 dashes of Angostura bitters. In an Old Fashioned glass saturate the sugar with the Angostura bitters, add a dash of soda water, muddle together to dissolve the sugar. Fill the glass with ice, add the whisky.

Garnish with a half sliceof orange, a twist of lemon and s cherry.

Serve with a stirrer. 40. PARADISE

5/10 Gin

3/10 Apricot brandy

2/10 Orange juice

Cocktail glass.

41. PINA COLADA

3/10 White rum

2/10 Coconut cream

5/10 Pineaple juice

Blend with crushed ice.

Pour unstained into a large goblet.

Garnish with a wedge of pineapple and cherries. Serve with straws.

42. PLANTERS PUNCH

6/10 Dark (or mixed) rum

3/10 Lemon juice

1/10 Grenadine

Soda water

Shake or build into an ice filled Highball glass all but the soda water.

Stir in the soda water. Garnish with slice of lemon and orange.

43. PORTO FLIP

2/10 Brandy

6/10 Red Port

2/10 Egg yolk Shake

Small goblet

Greate nutmegon top.

44. ROB ROY

6/10 Scotch whisky

1 Dash of Angostura bitters

Cocktail glass

Add a cherry.

45. RUSTY NAIL

6/10 Scotch whisky

4/10 Drambuie

Buil into an ice filled Old Fashioned glass.

Add a twist of lemon.

46. SCREWDRIVER

3/10 Vodka

7/10 Orange juice

Build into an ice filled Highball glass.

Add a slice of orange.

47. SIDECAR

6/10 Cognac

3/10 Cointreau 1/10 lemon juice

Cocktail glass

48. SINGAPORE SLING

3/10 Gin

1/10 Cherry brandy

2/10 Lemon juice

4/10 Soda water

Shake all but soda water.

Strain into an ice filled Highball glass.

Stir in the soda water.

49. STINGER

7/10 Brandy

3/10 Creme de Menthe white

If served straight up, shake, Cocktail glass.

May also be into an ice filled Old Fashioned glass.

50. TEQUILA SUNRISE

3/10 Tequila

6/10 Orange juice

1/10 Grenadine

Build the Tequila and orange juice into an ice filled Highball glass, stir, add the grenagine, do not restir.

Garnish with a slice of orange and a cherry. Serve with straws and a stirrer. 51. WHISKEY SOUR

4/10 Bourbon whiskey

4/10 Lemon juice

2/10 Gomme syrup

Dash of egg white

Small goblet

Other whiskies, spirits and liqueurs may be used as a base for sours.

If a liqueur is used the gomme syrup content is reduced.

52. WHITE LADY

5/10 Gin

3/10 Cointreau

2/10 Lemon juice

Cocktail glass.

53. WHITE RUSSIAN

5/10 Vodka

3/10 Coffee liqueur (Kahlua)

2/10 Fresh cream

Build into an ice filled Old Fashioned glass. Float the cream on top.

NON-ALCOHOLIC COCKTAILS

54. PUSSYFOOT 1/3 Lemon juice

1/3 Orange juice

1/3 Lime juice

Dash grenadine syrup

1 Egg yolk

Strain into a goblet or an ice filled Highball glass.

Garnish with orange and lemon slices and a cherry.

55. PARSONS SPECIAL

6/10 Orange juice

2/10 Grenadine

2/10 Soda water

1 Egg yolk

Strain into an ice filled Highball glass, stir in the soda water.

56. FLORIDA COCKTAIL

4/10 Grape juice

2/10 Orange juice

2/10 Lemon juice

2/10 Gomme syrup

Soda water

Strain into an ice filled Highball glass, stir in the soda water.

Garnish with fresh mint and serve with straws. 57. SHIRLEY TEMPLE

9/10 Ginger ale

1/10 Grenadine

Build into an ice filled Highball glass stirring gently. garnish with cherries.