Mastering The Classics

Recommended Reading: Imbibe! David Wondrich The Craft of the Cocktail Dale Degroff

Sazerac

Absinthe rinse 4 Dashes Peychaud’s Bitters ¼ oz Simple Syrup 2 oz Rye*

Fill ROCKS GLASS with ice and set aside. In a Mixing Glass add all ingredients except absinthe, add ice and STIR. Discard ice and rinse ROCKS GLASS with absinthe. Strain into glass. Lemon Twist. *Try swapping Rye for Cognac or splitting the base between Rye and Cognac!

Martinez

2 Dash Orange Bitters 1 Barspoon Maraschino 1 oz Cocchi Torino 2 oz Old Tom Gin

Build in Mixing Glass and add ice, STIR. Strain into NICK AND NORA. Garnish with Orange Twist.

Gibson

¼ oz Pickled Onion Brine 1 oz Carpano Bianco 2 oz Tanqueray 10

Build in Mixing Glass, add ice and STIR. Strain into Nick & Nora with a pickled onion.

Jack Rose

1 Dash Peychaud’s ¾ oz Lime 1 oz Pom Grenadine 2 oz Apple Jack

Build in Shaker, add ice and SHAKE. Strain into COUPE. Garnish with Apple Fan.

Whiskey Sour

1 oz Lemon Juice ¾ oz Simple Syrup 2 oz Whiskey 1 Egg White

Build in shaker and DRY SHAKE. Add ice and SHAKE. Strain into COUPE. Garnish with Angostura art.

Ramos Gin Fizz

3 Dash Orange Flower Water ½ oz Heavy Cream ½ oz Lemon ½ oz Lime ¾ Simple 1 Egg White 2 oz Gin

Add all ingredients and DRY SHAKE. Add Ice and SHAKE SHAKE SHAKE. Strain into COLLINS. Pour SODA into shakers and then into middle of fizz until meringue forms. Pro Tip: Place cocktail in FREEZER before pouring in SODA to help the meringue set.