cial is typi- CORDIALS (orange- avored, made avored, avored, avored, made fl avored spirits with avored owers); sloe (sloe (licorice- have been around since the have been around dinner drinks, while Americans dinner drinks, while Americans & LIQUEUR in one of four ways: dis- avored S after- after-

avors. avored formavored of curaçao). CORDIALS AND cally used for both. In Europe, liqueurs and cordials have liqueurs and cordials Europe, cally used for both. In as long been savored Middle Ages, when they were concocted in European concocted in European they were Middle Ages, when for medicinal purposes. The histori- monasteries primarily (fruit based) and liqueurs cordials cal distinction between as the terms are exist anymore, really (herb based) doesn’t together—though the word often grouped fl and processes, recipes secret many have closely guarded over the globe, and all from The best liqueurs come brand names. Some of the as well as their own proprietary (almond fl most popular include apricot pits); crème de cacao (cacao and vanilla from curaçao (made beans); crème de cassis (black currants); dried orange peel); from tillation, infusion, maceration, or percolation. a mash of the fruit it- from distilled fruit , which are should never be confused with however, Liqueurs, their liqueurs mislabel that some producers self. Be aware when they are as brandies, such as “blackberry ,” per- cial colors are (or liqueurs). Artifi technically cordials use artifi mitted in liqueurs, and some lesser brands 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 fruits, herbs, just about anything, including 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 from the elderberry bush’s white fl the elderberry bush’s from Sec the blackthorn bush); and Triple berries, from fl CORDIALS AND LIQUEURS AND CORDIALS 204 SPECIAL

ABSINTHE SPECIAL AMARETTO SOUR COCKTAIL 1½ oz. Amaretto 1½ oz. 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 AMBER AMOUR into chilled cocktail glass. 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. 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. BOSTON ICED COFFEE 205

APPLE PIE BLACKTHORN 3 oz. Apple 1½ oz. 1 splash Cinnamon Schnapps 1 oz. Sweet 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) , chilled Shake with ice and strain Put Crème de Menthe into into chilled cocktail glass. champagne fl ute. Fill with Champagne. BOCCIE BALL

BANSHEE 1½ oz. Amaretto 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 206 BURNING SUN

BURNING SUN CRÈME DE MENTHE FRAPPÉ 1½ oz. Strawberry Schnapps 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 . ½ oz. 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 CHOCOLATE- COVERED ½ oz. Dry Vermouth STRAWBERRY ½ oz. Sweet Vermouth 1 oz. Strawberry Schnapps Shake with ice and strain into chilled cocktail glass. ¼ oz. Crème de Cacao (White) FERRARI ½ oz. Cream 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. ¾ oz. Amaretto Serve in ice- fi lled old- fashioned glass. HEAT WAVE 207

FRENCH FANTASY GOOBER 1 oz. Black Raspberry 1½ oz. 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 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 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 cock- tail glass. Garnish with a lime wheel and a maraschino cherry. 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 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 mix- ture. 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 ST. PATRICK’S DAY Liqueur 1¼ oz. Irish ¼ oz. Crème de Menthe (Green) Club Soda ¾ oz. Chartreuse (Green) Pour liqueurs into ice- fi lled ¾ oz. parfait glass. Fill with club 1 dash Bitters soda and stir. Stir with ice and strain into chilled cocktail glass. 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 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 STRAWBERRY FIELDS (or Simple Syrup) 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 straw- berry. 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 TWIN PEACH ½ oz. Crème de Noyaux 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 WATERMELON hurricane or parfait glass in 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 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.