The New York bartender's guide [Rev. and expanded ed] 1579124704, 9781579124700

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The New York Bartender’s Guide

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The New York Bartender’s Guide 1,300 ALCOHOLIC AND NON-ALCOHOLIC DRINK RECIPES FOR THE PROFESSIONAL AND THE HOME

Sally Ann Berk GENERAL EDITOR

Copyright © 1997, 2005 Black Dog & Leventhal Publishers, Inc. All rights reserved. No part of this book may be reproduced in any form or by electronic or mechanical means including information storage and retrieval systems without written permission of the publisher. Published by Black Dog & Leventhal Publishers 151 West 19th Street New York, NY 10011 Distributed by Workman Publishing Company 708 Broadway New York, NY 10003 Manufactured in China Interior design: Scott Citron, Scott Citron Design Design production: NICI von Alvensleben, SPELL Contributor: John Glenn Photo Credits: Getty Images: pp. 6-7 Foodpix/PictureArts: p. 17 Luk Thys/PhotoAlto: pp. 9, 10, 12, 14, 18, 21, 22, 24, 27, 28, 30, 33, 34, 37, 38, 41, 42, 44, 46, 50, 51, 52, 62, 86, 130, 161, 169, 203, 220, 228, 240 George G. Weiser, Jr.: All other photos.

ISBN-10: 1-57912-470-4 ISBN-13: 978-1-57912-470-0

gfedcba

Library of Congress Cataloging-in-Publication data on file at Black Dog & Leventhal Publishers, Inc.

Contents Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 The Basics for a Small Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 The Basics for a Full Home Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 A Note on Ingredients Glossary of Drink Terms

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

A Note on the Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Measurements

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Calorie Count

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Glass Icon Key . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 A Guide to Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 A Guide to Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 The Recipes

Bourbon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Brandy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Gin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Liqueurs, Wines, & Aperitifs . . . . . . . . . . . . . . . . . . . . . . . 130 Non-Alcoholic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160 Rum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 168 Rye and Other Whiskeys . . . . . . . . . . . . . . . . . . . . . . . . . . . 202 Scotch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 220 Tequila . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 228 Vodka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 240 Index of Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 263 Index of Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 279

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The New York Bartender’s Guide

Introduction Since this book was first published in 1995, New York City has been through many changes. In that time, New Yorkers have experienced events that none of us could ever imagine. But what shines through is the enduring spirit of New Yorkers who continue to celebrate life every day. And that means enjoying the good things that New York City has to offer…including the nightlife of this fabulous city. Just like the Empire State Building and the Chrysler Building, both classics with style, perfection, and grace, many of the cocktails in this book are timeless masterpieces. As quintessential as the Flatiron Building, these cocktails—the Martini, the Manhattan, and the Cosmopolitan—are sensuous icons of the ineffableness that is Manhattan (and the outer boroughs, too!). This revised and reorganized edition of The New York Bartender’s Guide is a tribute to that heart and soul, to the indomitable spirit of New York City. The New York Bartender’s Guide gives you the tools to make the perfect drink, and with more than 1,300 alcoholic and some classic nonalcoholic recipes for traditional and popular new cocktails, you’ll never be stumped for a new drink idea. In addition to all the drink recipes you will ever need, The New York Bartender’s Guide contains timetested tips from famous New York bartenders. Why New York? Because, after all, if you can’t find it in New York, you probably can’t find it anywhere! Here is some of the collected wisdom of our favorite bartenders— good advice for anyone wanting to learn about bartending, entertaining, or just creating a good drink.

INTRODUCTION

7

Favorite Drinks Nicholas Mellas, Gallagher’s Steak House: “My all-time favorite drink to make is a classic dry Martini with beautiful, extraordinary olives. Martinis have been drunk forever.” Mark Fleckenstein, Gotham Bar & Grill: “I enjoy making classic cocktails and enticing people to try them. Margarita from Mesa Grill A perfectly proportioned Manhattan made with a light, blended rye such as Crown Royal is a charming elixir. I also like to take an old standard and tweak it a little, such as making a vodka gimlet with Hangar One Kaffir Lime vodka and fresh lime juice.” Michael Lagnese, Union Square Cafe: “My favorite cocktail depends on the season. During the summer months it can be either a dry Tanqueray martini up with a twist, or a dry Stoli martini up with a twist. In the winter, I would have to say first is a Tanqueray Negroni, classic.” Jack Kennedy, Delmonico’s Steakhouse: “Tastes in cocktails swing in New York. Right now, I’m making a lot of green and red apple martinis. I enjoy making the classic cocktails as well as the current favorites, but my drink of choice is vodka and Coke.” Billy Steel, ‘21’ Club, Hudson River Club, Mesa Grill: “The most poured drink at ‘21’ was anything on the rocks, mostly Scotch. My favorite drink to make there was a classic Martini, with a little more vermouth than usual. At ‘21’ they are into making drinks the way they should be made.” Peter Mellett, Au Bar, Mesa Grill: “I have watched the old standards fade from popularity, ordered only by folks of a certain age, only to be brought back into vogue. I saw a resurgence of the Martini as early as the late eighties, along with variations of it such as the Cosmopolitan, made famous at Odeon, in New York City.”

On Bartending at Home Peter Mellett: “There is a big difference between mixing drinks at home and doing in at work. But in both instances people love to watch a bartender in action.” Mark Fleckenstein: “Don’t buy cheap triple sec for your home bar, it can make a good drink go very bad.”

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9

Jack Kennedy: “When I train new bar staff, I always tell them, ‘Don’t let the crowd absorb you.’ The same rule applies in your home. Whether you have two guests or customers or two hundred, give each guest and each drink the same level of attention.” Michael Lagnese: “Whether bartending at work or at home, I try to make sure everyone always has a full glass in their hand. When someone is taking care of you with a cocktail in hand it helps to make the pain of your day go away.”

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Tips From the Pros Peter Mellett: “All the up drinks are fun to make, Margaritas, Martinis, Gibsons, etc. It’s interesting to note that if one person is drinking them, most of the bar will follow suit. They look fun to drink.” Jack Kennedy: “The best way to make Martini with Dubonnet and a Twist sure you serve great cocktails is to (from Hi-Life Bar Grill) begin with great ingredients and then mix them the same way every time. Experimentation is fun—adding a new ingredient to an old standard—but consistency is the key. Once you’ve figured out the right balance of ingredients, you want your customers to recognize the drink you put in front of them, to trust that it will be exactly like the excellent martini you made for them last week.” Michael Lagnese: “This is your stage—make the most of it. Engage in conversation with everyone. Something can always come out of it . . . like meeting your wife, as I did.” Sarah Fearon, Hi-Life Bar and Grill: “Every party needs a host to make sure things flow well. As a bartender you have to host a killer party every night. The first step to making this experience incredible is inviting your clients to feel welcome.”

Bar Etiquette and Oddities Billy Steel: “Bartenders at ‘21’ would come in wearing a suit and tie, carrying a briefcase with their bartending tools in it. They don’t let you behind the bar there until you have trained for about five months, no matter what your background. This is real old-school, where bartending is a respected art.” Mark Fleckenstein: “If you find yourself in a busy bar and you are with a group of friends, before you give in to the compulsion to start waving at your bartender, make sure everyone in your group knows what they want to drink.” Jack Kennedy: “The rule of bartending is ‘Service first, your tip will come.’ I think that’s about right. And setting the right mood for your customers begins as soon as they walk in the door. Even if you can’t serve them right away, acknowledge them immediately. When you’re working you should be neat, tidy, well groomed, and polite. It also doesn’t hurt to be good with gentle one-liners, a bit of conversation to help customers relax but without being intrusive.”

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Billy Steel: “The strangest thing I had to do as a bartender was at my first job, in this Mafioso bar called Paul’s Lounge. I used to act as the middleman for bookies and the bar clientele. They would place the bets and make the payoffs through me. Bartending really goes beyond pouring a drink.” Michael Lagnese: “Please do not wave to a bartender. If he or she is qualified they will acknowledge you in some way—eye contact, ‘be with you in a moment.’ Don’t worry, they are not ignoring you (most of the time).”

Setting Up Your Home Bar Sally Ann Berk, amateur bartender: “When I moved to New York, I lived in a studio apartment not much larger than a good-sized walk-in closet. In the kitchen area there was barely enough room for food and dishes, let alone a well-stocked bar. I still wanted to entertain, and found improvisation to be the answer to the space problem. Underneath the one window in the apartment was a large hole in the wall that had been cut out for a wall-unit air conditioner. I used that hole for a liquor cabinet/wine cellar. It was perfect.”

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The Basics for a Small Bar Here are the “bar essentials” for a complete small bar. Nothing is too fancy. Improvise and tailor your bar to the tastes of your friends and guests.

BEER, WINE, AND SPIRITS

GARNISHES AND CONDIMENTS

Beer, Lager (refrigerate)

Angostura bitters

Bourbon

Bar sugar

Brandy

Black pepper

Crème de Cassis

Spanish olives

Gin

Grenadine

Red wine, Cabernet Sauvignon and/or dry French

Lemons

Rum, light

Oranges

Scotch

Tabasco ® sauce

Tequila, silver

Worcestershire sauce

Limes

Triple Sec Vermouth, dry and sweet

GLASSWARE

Vodka, plain and at least two flavored (keep in freezer)

Brandy snifter

White wine, dry French or California (refrigerate)

Cocktail glass

Red Wine, Bordeaux or dry California

Pilsner glass

Champagne flute

Highball glass

Wine goblet MIXERS

BARTENDING TOOLS

(Keep refrigerated, use fresh fruit juices when possible)

Bar spoon

Cola

Blender

Cranberry juice

Bottle opener

Diet soda

Citrus reamer

Ginger ale

Corkscrew

Grapefruit juice

Jigger

Lemon juice

Measuring cup

Lemon-lime soda

Measuring spoons

Lime juice

Mixing glass

Orange juice

Paring knife

Sparkling water

Standard shaker

Tomato juice

Strainer

Tonic water

INTRODUCTION

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The Basics for a Full Home Bar If you have enough room for a full bar, add the following components to those mentioned on p. 13. For mixers and ice, you may want to purchase a small refrigerator and keep it next to your liquor cabinet or bar. It is extremely convenient and saves time and space when you are entertaining.

BEER, WINE, AND SPIRITS

Grand Marnier

Ale, Pale and Amber (keep in refrigerator)

Grappa

Amaretto

Irish whiskey

Armangnac

Jagermeister

Benedictine

Kirshwasser

Brut Champagne

Madeira

Bourbon, blended and single barrel

Maraschino liqueur

Calvados Campari Canadian whiskey Cognac Cointreau Crème de Bananes

Irish Cream liqueur

Peppermint Schnapps Pernod Poire William Port (ruby, tawny, and vintage) Porter Punt e Mes

Crème de Cacao, light and dark

Rum, Anejo, dark, Demerara, and gold

Crème de Cassis

Sake

Crème de Menthe, white Crème de Noyaux

Sherry, amontillado, fino and cream

Curaçao, blue and white

Scotch, single malt and blended

Drambuie

Slivovitz

Dubonnet, blanc and rouge

Strega

Eau de Framboise and another eau de vie

Stout

Flavored vodkas (citrus, vanilla, chocolate, pepper, berry; keep in the freezer)

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Tequila, gold, silver, aged finest agave White Sambuca

The New York Bartender’s Guide

MIXERS

GARNISHES AND CONDIMENTS

(Keep refrigerated)

Allspice

Apple cider

Apples

Bitter lemon soda

Bananas

Clamato juice

Celery

Coconut cream

Cinnamon, ground

Coffee

Cinnamon sticks

Ginger beer

Cocktail onions

Guava nectar

Coriander

Half-and-Half

Cucumber

Milk

Eggs*

Peach nectar

Honey

Pineapple juice

Horseradish

Spring water, bottled

Margarita salt Mint, fresh

INTRODUCTION

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GLASSWARE Balloon wine glass Beer mug Brandy snifter Champagne glass Cocktail glass Collins glass

Cuba Libre

Double Old-Fashioned glass Highball glass Irish Coffee glass

Nutmeg, ground Orange bitters Orgeat (Almond) syrup Passion fruit syrup Peaches Peychaud’s Bitters Pickled jalapeño peppers Pineapple Raspberry syrup Raspberries Rose’s Lime Juice Semi-sweet chocolate Strawberries Sugar cubes Sugar syrup Tamarind syrup White pepper Whole cloves

Margarita Parfait glass Pilsner glass Pony Pousse Café Punch cup Red wine glass Sherry glass Shot glass Sour glass White wine glass BARTENDING TOOLS Champagne stopper Glass pitcher Ice bucket Ice tongs Muddler, or mortar and pestle Punch bowl

* Please use caution when using raw eggs in any of the recipes included in this book. Raw eggs have been known to cause salmonella poisoning

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The New York Bartender’s Guide

A Note on Ingredients Making a great cocktail is not just a question of technique. You must use quality ingredients. It may be tempting to save a few dollars on a cheaper brand of gin, but your Martini will suffer for it. Using reconstituted lemon juice may be easier than squeezing fresh, but the taste of fresh juice is far superior. When bartending for guests, offer them the best. Many of the recipes in this book call for fresh juice. A small electric citrus reamer makes squeezing citrus fruits a cinch and can be purchased for under $30. If you use bottled juices, make sure you buy 100 percent juice, which should be free of added sugars or syrups. Read the labels. Even cranberry juice is available in most supermarkets sweetened with grape juice, rather than sugar or high-fructose corn syrup. Be sure to buy juices in glass bottles whenever possible. When you buy citrus juices, go for the ones in the dairy case marked “not from concentrate.” When a recipe calls for spices, use freshly ground ones. Keep whole nutmeg and cinnamon sticks in your kitchen. You can use a nutmeg grater for both. Freshly ground pepper makes a Bloody Mary perfect, and a Margarita tastes much better when the glass is rimmed with the proper coarse salt. Finding some of the more exotic ingredients may prove a challenge, but it is worth the effort. If you live in an urban area, you can find ingredients such as tamarind syrup and guava nectar at many Caribbean or Mexican grocery stores. Many natural food and specialty food stores carry hard-to-find components, too. Use mail-order gourmet catalogues, the Internet, or call friends who have access to more variety and ask them to have the exotica mailed to you. If you don’t find what you’re looking for, your grocer or liquor store manager often will be happy to special order something for you.

INTRODUCTION

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Glossary of Drink Terms Apéritif Traditionally, a drink served before a meal to stimulate the appetite, such as a fortified or aromatized wine in a vermouth style. These include Byrrh, Dubonnet, Lillet, Campari, Pernod, Amer Picon, and St. Raphael. The term apéritif now refers more to the time the drink is served than its ingredients. Aromatized Wine This includes vermouth (Italian and French types) and the quinined or other apéritif wines of various countries. Alcohol content is 15 to 20 percent. Blended Whiskey Straight whiskey combined with neutral grain spirits. Bitters A flavor enhancer made from berries, roots, and herbs, usually used to provide smoothness to a biting whiskey. (See also section on A Guide to Beer.) Brandy A spirit aged in wood, obtained from a fermented mash of fruit or the distillation of wine. Cobbler A tall drink served in a collins or highball glass, filled with crushed ice, wine or liquor, and garnished with fresh fruit and mint sprigs. The traditional cobbler is made with sherry, pineapple syrup, and fresh fruit garnishes.

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Cocktail A beverage that combines an alcohol (usually brandy, whiskey, vodka, or gin) with a mixer (fruit juice, soft drink, or another liquor) and usually served chilled. Collins A tall glass filled with ice, sugar, a spirit, citrus juice, and club soda or seltzer. Cooler Usually served in a tall glass, such as a collins or highball, and consisting of a carbonated beverage, such as ginger ale or club soda, a wine or spirit, and a lime or orange rind cut in a continuous spiral, hooking over the rim of the glass. Daisy An oversize cocktail such as a Margarita, made with proportionally more alcohol, sweetened with fruit-syrup, and served over crushed ice. Distillation The process of separating the components in a liquid by heating it to the point of vaporization, then cooling it so it condenses in a purified form, thereby increasing the alcohol content. Dry A term used for wine, liquor, or a cocktail to indicate a lack of sweetness. For example, a dry Martini is one with very little vermouth, the fortified wine that adds sweetness to the spirit. Falernum A syrup from the Caribbean made of mixed fruits, sugar cane, and spices, used to sweeten mixed drinks, or an alcoholic liqueur. Fix A drink mixed in the serving glass, may be another name for a highball—always served over ice. Fizz A drink named for the siphon bottle that added “fizz” to a recipe of sugar, citrus juice, and, traditionally, gin. Flip A cold, creamy drink made with eggs, sugar, citrus juice, and a spirit. It got its name in Colonial times, when a hot flip iron was used to mull the ingredients in the drink. There are few flips in this new edition due to the risks of using raw eggs. Fortified Wine It includes Sherry, Port, Madeira, Marsala, etc. The alcohol content is between 14 and 24 percent. Grog A rum-based drink originally served to sailors. The contemporary version consists of rum, fruit, and sugar. Jigger A small drinking glass-shaped container used to measure liquor. Also called a shot.

INTRODUCTION

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Julep Made with crushed ice, usually Kentucky bourbon, sugar, and mint leaves. Liqueur A beverage, usually sweet, naturally processed or manufactured by adding a flavoring to a distilled spirit. The flavor accents include, but are not limited to, almond, strawberry, orange, coffee, hazelnut, mint, and chocolate. Mist Spirits added to a full glass of crushed ice. Muddle To mash or crush ingredients with a spoon or muddler (a rod with a flattened end). Mull Drinks where the ingredients are heated for thorough blending. Neat Term for serving a spirit straight, in a glass without any ice or mixers. Negus A hot, sweet wine drink traditionally made with Sherry or Port. On the Rocks Term denoting wine or spirits poured over ice cubes. Pousse-Café Made from several liqueurs and cordials, each having a different weight and color so that when poured one on top of another, they layer and “float.” Proof The measure of strength of alcohol. One (degree) proof equals one-half of one percent total alcohol. For example, 100 proof liquor is 50 percent alcohol. Rickey A drink consisting of lime or lemon juice, mixed with gin or some other spirit and club soda, usually with no added sweetener. Shooter A mixed drink or shot of some kind of spirit, swallowed in one gulp. Sling A tall drink usually served cold, made with spirits, lemon juice, and sugar, and topped off with club soda. Sour A short drink made with lime or lemon juice, sugar, and spirits. Spirit A beverage made from the distillation of a liquid containing alcohol. The alcohol content of the original liquid matters very little, as the distillation process separates all the alcohol out from the liquid. Congeners—flavor compounds—may also be separated from the original liquid along with the alcohol. The congeners provide the spirit with its distinct characteristics.

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Straight Up Term used to describe cocktails that are served without ice. Swizzle Originally, this was a tall rum beverage filled with cracked ice and stirred with a long spoon, twig, or stirring instrument until the glass was frosty. Now, any tall drink made with spirits and crushed ice and stirred with a rod until frosty is called a “swizzle.” Toddy Originally, this was a hot mixture of spirits, sugar, and spices, such as cloves and cinnamon, lemon peel, and water, served in a tall glass. Today it may be served cold, with any combination of spirits, spices, and ice. Varietal A term used to classify a type of grape used in the production of wine. Varietal is the term for types of grapes whose juice or wine is blended together. The term varietal wine means a wine made with at least 51 percent of one grape variety. Whiskey A spirit aged in wood, produced from the distillation of a fermented mash of grain. Examples are Bourbon whiskey, Canadian whiskey, Irish whiskey, Rye whiskey, and Scotch whiskey.

INTRODUCTION

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The New York Bartender’s Guide

A Note on the Recipes Many of these cocktails are served “straight up” in a cocktail glass. You may prepare them “on the rocks” if you prefer. Simply follow the recipe, then strain or pour the mixture over ice cubes into an old-fashioned glass. These recipes make generous cocktails. If you want a short cocktail, halve the recipe, split the drink with a friend, or save the rest in the refrigerator (sans the ice). Many new shooter recipes have been included in this edition. A shooter is something between a shot and a mixed cocktail. Like a shot, it is served in a small glass, often—though not always—a shot glass, and may sometimes complement another drink as a chaser or as something to be chased. Unlike a shot, it has more than a single ingredient. A shooter recipe may include a mixer, or it may be a blend of alcoholic parts. Because it is a mix, it is often served in glasses larger than a shot glass. Cordial and pony glasses are commonly used for shooters. In the past decade, the “shooter” has seen an enormous increase in popularity. In bars across this country and in the U.K., the shooter trend has led to the creation of hundreds of new recipes. The shooter recipes in this book include a selection of traditional shooters, as well as a sampling of more recent popular concoctions, which have been chosen with the aim of imparting a flavor of this popular trend. Like the shooter phenomenon, flavored vodkas have come into vogue in the past ten years; hence many new recipes in this edition include flavored vodkas. Vodka has long been a popular base for mixed drinks because its neutral taste allows the flavors of mixers to stand in the foreground. Vodka’s inert flavor lends itself—for the same reason—to flavoring. Through flavoring, the spirit is infused with the character of any of a large variety of herbs, spices, and fruits. The result often makes for a more complex and satisfying drink. Although infusing vodka is a centuries-old tradition among Slavic distillers and long popular in Nordic regions, the trend has taken hold in this country only recently. While the first flavored vodkas were introduced here in the late 1970s, only in the past decade or so have they become a popular trend. Many people adore gin, but many do not. The gin drinks in this book are varied and interesting, but you may substitute vodka for gin in any of the gin recipes. The cocktail will be different, but delicious, although the special gin flavor will be lost.

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If you crave a Mint Julep but are out of bourbon, try substituting another whiskey in its place. You may try this with other whiskey recipes. Rye is a decent substitute for bourbon; Canadian whiskey is also a good substitute for blended or American whiskey. Experiment, but keep in mind that the whiskey called for in the recipe is the preferred and recommended one. There is no acceptable replacement for Scotch. Tequila is in a class by itself, although some of the tequila drinks will work as rum drinks, and vice-versa. Again, experiment and invent your own specialties. Bartending is an evolving art form.

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The New York Bartender’s Guide

Measurements SPIRITS Old Bottle Size

Old U.S. Measure

New U.S. Measure

Metric Measure

Miniature Half pint Pint Fifth Quart Half gallon

1.6 oz. 8.0 oz. 16.0 oz. 25.6 oz. 32.0 oz. 64.0 oz.

1.7 oz. 6.8 oz. 16.9 oz. 25.4 oz. 33.8 oz. 59.2 oz.

50 ml. 200 ml. 500 ml. 750 ml. 1 liter 1.75 liter

Name

U.S. Measure

Metric Measure

Split Tenth Fifth Quart Magnum Double Magnum

6.3 oz. 12.7 oz. 25.4 oz. 33.8 oz. 50.7 oz.

187 ml. 373 ml. 750 ml. 1 liter 1.5 liters

101.4 oz.

3 liters

WINE

BAR MEASUREMENTS 1 dash 1 teaspoon 1 tablespoon 1 pony 1 jigger 1 wine glass 1 split 1 cup

1

/32 ounce /8 ounce 3 /8 ounce 1 ounce 1 1/2 ounces 4 ounces 6 ounces 8 ounces 1

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Calorie Count (Approximate Amounts) Alcoholic Beverage

Amount

Calories (KCAL)

Beer Regular Light Cider, fermented

12 fl. oz./355 ml. 12 fl. oz./355 ml. 1 fl. oz./30 ml.

146 100 12

Distilled Spirit

Amount

Calories (KCAL)

Gin, Rum, Vodka, Whiskey (80 proof/40% vol. alcohol) (86 proof/43% vol. alcohol) (90 proof/45% vol. alcohol) (94 proof/47% vol. alcohol) (100 proof/50% vol. alcohol)

1 1/2 fl. 1 1/2 fl. 1 1/2 fl. 1 1/2 fl. 1 1/2 fl.

oz./45 oz./45 oz./45 oz./45 oz./45

ml. ml. ml. ml. ml.

96 104 109 115 123

Liqueur and Brandies

Amount

Calories

Brandy, Cognac Coffee liqueur (Kahlua) Crème de menthe Curaçao

1 1/2 fl. oz./45 ml. 1 1/2 fl. oz./45 ml. 1 1/2 fl. oz./45 ml. 1 /2 fl. oz./15 ml.

75 176 186 60

Wine

Amount

Calories

Champagne (Sparkling wine) Sherry, dry Table, red Table, blush Table, white Vermouth, dry Vermouth, sweet

4 fl. oz./120 ml. 2 fl. oz./60 ml. 3 1/2 fl. oz./105 ml. 3 1/2 fl. oz./105 ml. 3 1/2 fl. oz./105 ml. 1 fl. oz./30 ml. 1 fl. oz./30 ml.

90 84 74 73 70 33 44

Mixers

Amount

Calories

Club soda Cola Cranberry juice Diet cola Fresh lemon juice Fresh lime juice Fresh orange juice Ginger ale Heavy cream Pineapple juice, unsweetened Tomato juice Tonic water

12 fl. oz./355 ml. 12 fl. oz./355 ml. 3 fl. oz./90 ml. 12 fl oz./355 ml. 1 fl. oz./30 ml. 1 fl. oz./30 ml. 2 fl. oz./60 ml. 12 fl./355 ml. 1 tbs./15 ml. 2 fl. oz./60 ml. 2 fl. oz./60 ml. 12 fl. oz./355 ml.

(KCAL)

(KCAL)

(KCAL)

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The New York Bartender’s Guide

0 144 54 0 8 8 28 124 53 34 12 113

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The New York Bartender’s Guide

Glass Icon Key Almost every drink recipe has an icon next to it denoting the proper glassware to use. The following is a key to the glassware specified by the icons.

Balloon wine glass

Parfait glass

Beer mug

Pilsner glass

Brandy snifter

Pitcher

Champagne flute

Pony

Cocktail glass

Pousse Café

Coffee mug

Punch cup

Collins glass

Red wine glass

Double Old-Fashioned glass

Sherry glass

Highball glass

Shot glass

Old-Fashioned glass

Sour glass

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A Guide to Wine Wine has become popular in many drinking establishments and at home. Since the first edition of The New York Bartender’s Guide, the health benefits of drinking wine in moderation have become widely accepted, and many people have switched from an after work cocktail to a glass of California Zinfandel or a nice Pinot. People have moved away from jug wines and white wine spritzers, and are experimenting with a full variety of reds, whites, blushes, and

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sparkling wines from various countries. The world’s most popular wines are produced in France, Italy, Spain, Portugal, Germany, the United States (especially in California), Argentina, Chile, Australia, and New Zealand. Since the fall of apartheid, many wine drinkers have discovered some wonderful South African wines. New Red Wine (from Judson Grill) Zealand’s Sauvignon Blancs are widely recognized as world-class whites. Many Oregon vintners have stopped trying to replicate California and French wines, and are beginning to take advantage of the unique soils and climates in the Willamette River and Columbia River Valleys. Oregon’s cabernet franc and Viognier grapes make up some of the best wine in the United States. Wine is not as confusing as it may appear. The old rule that white must be drunk with fish and red with meat has been largely abandoned. If you come across a spicy red wine that complements a salmon dish, go ahead and drink it. Try a Beaujolais with roast turkey at your next Thanksgiving meal. Focus on the characteristics of a particular region and variety of grape and get creative. A simple rule to follow is this: light wines go best with subtler, more delicate foods; full-bodied wines go best with spicier, more robust foods. Learn how your palate responds to a dry or a sweet wine. White wine should be served at about 55°F/12°C; blush wines and Beaujolais red wines at about 60°F/15°C. The key is to avoid chilling a wine to the point where its flavors become masked. Red wines should be served at room temperature. Their flavors are enhanced when the cork is removed so the wine can be decanted, or let to stand in the bottle or in glasses before drinking. This permits it to “breathe.” When wine is aerated, its tannic or astringent flavors will soften and mellow. Generally, the older and better the wine, the more important “breathing” becomes. Most reds should breathe for about thirty minutes. The better reds should always be decanted. The following is an explanation of how various countries categorize their wines. The most common classifications are by region and by grape variety, though wine classifications differ from country to country.

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French Wines The French wines here are grouped according to appellation, which refers to the town name or place of origin. The main regions are: Bordeaux, Loire, Rhône, Burgundy, Alsace, and Champagne. The best wines are classified by Appellations d’Origine Contrôllées, which is a term used by the French government to guarantee the origin and quality of the wine.

BORDEAUX

Red Bordeaux Bordeaux is a 260,000-acre wine producing area that yields millions of bottles each year. The Bordeaux wine-maker blends Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot grapes into combinations that will yield the best vintage blend. Selected Popular Regions: Médoc/ Haut Médoc

St. Emilion

Pomerol

Graves

Margaux

White Bordeaux Made primarily from the Sauvignon Blanc grape. Selected Popular Regions: Graves

Sauternes/Barsac

Entre-Deux-Mers

LOIRE The majority of these wines made from the Chenin Blanc and Sauvignon Blanc grape are white, though some are rosé, red, or sparkling. Selected Popular Regions: Sancerre

Pouilly-Fumé

Vouvray

Coteaux Du Layon

Muscadet

Chinon

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INTRODUCTION

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RHÔNE VALLEY Famous for full-flavored reds, typically bigger and heavier. These wines contain up to thirteen different types of grapes, the Syrah grape being the most common. Selected Popular Regions: Côte Rotie

Hermitage

Cornas

Châteauneuf-du-Pape

Condrieu

St. Joseph

Côtes du Rhône

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The New York Bartender’s Guide

BURGUNDY

Red Burgundy The main grapes used to produce these wines are Pinot Noir and Gamay. Selected Popular Regions: Côte de Nuits

Beaujolais

Gevrey-Chambertin

Volnay

Chambolle Musigny

Mâconnais

Côte de Beaune

White Burgundy Made mostly from Chardonnay and Aligoté grapes. Selected Popular Regions: Chablis

Meursault

Montrachet

Aloxe Corton

Côte de Nuits

Mâconnais

ALSACE These wines are made primarily from the Riesling grape and the Gewürztraminer grape. They are similar to German-style wines, but drier. CHAMPAGNE Wine makers of this region blends three grapes, Chardonnay, Pinot Noir, and Pinot Meunier. Champagne ages in the bottle along with yeast cells to help develop its complex, toasty character and carbonation. Its yeasty body and relative dryness vary from producer to producer. When the wine is properly chilled, the Champagne bubbles should be very active and tiny. “Brut” Champagne is very, very dry; “Extra dry” is a bit sweeter; “Dry” or “Sec” is mediumsweet; and “Demi-sec” is sweet.

Non-Vintage Brut This is a blend of wines made in two or more years. Vintage Brut Aged five or more years, this made in an occasional outstanding vintage. Rosé Champagne The pink tint comes from a small portion of red juice added at the time of fermentation. Rosés are usually richer and more flavorful than other Champagnes.

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Italian Wines Italian wines are named either for the grape variety used or for the towns near where the grapes are grown. The categorizations given here are first by region; then, within each region, are town and varietal. PIEDMONT The most widely planted grapes in this region are the Nebbiolo and the Barbera. The wines are labeled by varietal and then by place, as in as Barbera d’Alba, Barbera d’Asti, Nebbiolo d’Alba, etc.

Barolo This red wine is made mostly from the Nebbiolo variety. All Barolos must spend at least two years in barrels of chestnut or oak. Barbaresco Produced from the Nebbiolo vines, but variations in the soil of this area create different wines. TUSCANY

Chianti The region is subdivided into seven districts, and the wine is made from several grape varieties. The principle grape is the Sangiovese; then comes the Canaiolo Nero; the white Trebbiano Tuscano; and Malvasia del Chianti. Types of Chianti include a wine light in body and in color, made for early consumption (Chianti); a wine of better quality whose tannins soften after about a year of aging (Chianti Vecchio); a high-quality wine with a higher alcohol content, which takes longer to mellow (Chianti Classico); and Chianti Riserva, released after an additional two years in the barrel.

Brunello di Montalcino This red varietal wine is made exclusively from a clone of the Sangiovese grape, locally called Brunello. Vino Nobile de Montepulciano This wine uses the same grapes as Chianti but requires a two-year minimum oak aging. If the wine is labeled Riserva, there is a three- to four-year aging minimum. VENETO Valpolicella Soave ITALIAN WHITE WINES (VARIOUS REGIONS) Trentino Alto Adige Friuli

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INTRODUCTION

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German Wines The Riesling grape accounts for 20 percent of total plantings. The Müeller-Thurgau grape is the biggest producer, and constitutes 27 percent of Germany’s grapes. This particular grape ripens earlier than others, producing light-bodied, highly aromatic wines. The Silvaner grape makes up 11 percent of total plantings. The Gewürztraminer makes a very spicy wine. The Ruländer, or Pinot of Burgundy, produces wines with intense flavor and full aroma. German wines range from very dry to very sweet and are rated on their bottles along a six-level “ripeness” scale. Kabinett wines are the driest, and Eiswein, whose grapes are harvested after a deep frost and frozen, are the sweetest.

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Spanish Wines The most important wine-producing regions of Spain are Rioja and Valdepeñas. RIOJA This region has three wine-growing districts. The Rioja Alta produces wines with high acidity. The Rioja Alavesa produces fruity wines. The Rioja Baja is the hottest district and produces wines high in alcohol. Traditionally, wines from Rioja are of the harvest of all three districts. The red grapes of Rioja are the Tempranillo, Garnacha Tinta (Grenache), Graciano, and Mazuelo. The main white wine grape is the Viura, which is blended with Garnacha Blanca and Malvasia. VALDEPEÑAS This central region produces wines less delicate than the wines of the north; they are popular as carafe wines in Madrid. The popular red grape is the Cencibel, and the white is the Airen. SHERRY Spain is known for its Sherries, which are fortified wines. Jerez has been famous for its Sherry for centuries, producing excellent wines for a range of palates, from the driest to the sweetest.

Portuguese Wines Portugal produces mainly Port and table wines. PORT

Vintage Port This fortified wine has a deep ruby color. Ruby and Tawny Ports These are blended wines. Ruby Port has a bright ruby color. Tawny Port is paler and usually drier. Late Bottled Vintage (LBV) LBV is a Tawny Port from a single good year that remains in a cask and is not blended. TABLE WINES

Colares This is a dry white wine. Bucelas This is a dry red wine. Vinho Verde This wine is white, red, or rosé, but always light. MADEIRA A Portuguese island in the Atlantic off the North African coast gives Madeira its name. Madeira wines range from very dry to very sweet.

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United States Wines The most popular wine-producing regions in America are California and the Northwest. There are, however, some lesser well-known wine-makers in Texas, Idaho, New Mexico, New York, and Virginia. The basic identifier of American wines is the type of grape, although California vintners are moving towards an appellation system. Grape types are and will always be very important in the classification of American wines. Californians and other maverick winemakers in the United States have no fear when it comes to trying an old country grape. Witness the acreage devoted to the Pinot Gris, the Sangiovese, and other varietals and you will see that fine winemaking has a long future in the United States. RED WINES

Pinot Noir The finest Pinot Noirs are light in color. Oregon is highly regarded for its Pinot Noirs. This grape is the American version of a Red Burgundy. Merlot This wine has an oaky richness because of its oak-barrel fermentation process. Cabernet Sauvignon These wines have the same basic characteristics as Red Bordeaux from France, because they are made from the same primary grape. Zinfandel While similar to the French Rhône wines, the Zinfandel grape is considered a “native American” grape. It is a versatile food wine. WHITE WINES

Sauvignon Blanc This wine is made from the same grapes as White Bordeaux from France. Chardonnay This wine may be made in a medium-bodied style, or a buttery, oak-enhanced style. The difference in characteristic is due to fermentation techniques. It is made from the same grape as the French White Burgundy. Gewürztraminer This is a slightly sweet and spicy wine. Blush wines Wines containing any red coloring are classified as red wines. The coloring comes from the grape skins during fermentation. Wines only come in white and red—and red wines vary from pink to deep inky reds.

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INTRODUCTION

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The New York Bartender’s Guide

Viognier Having made a remarkable comeback from near extinction only two generations past, this varietal is best represented by its plantings in California and Oregon. Often used as a blender, this wine also stands well alone, with a rich complexity that will appeal to those who appreciate a good Chardonnay. SPARKLING WINES These wines are made like French Champagne, but cannot legally be called Champagne. California sparkling wines have more of a fruit accent than French Champagnes, although California winemakers have made great strides in developing lovely, oaky, dry sparklers.

Argentinean Wines The three principle wine regions of Argentina are Mendoza, San Juan, and Río Negro. The varietals used for red table wines are the Criolla, Malbec, Cabernet Sauvignon, Barbera, Petite Sirah, Pinot Noir, Tempranilla, Merlot, Sangiovese, and Lambrusco. White table wines use the Criolla, Sémillon, Sauvignon Blanc, Pinot Blanc, Riesling, Chardonnay, and Trebbiano. Fortified and dessert wines are made from Malvasia, Muscat of Alexandria, and Pedro Ximenez. The most widely produced wines of the region are made from a blend of Criolla, Malbec, and Barbera grapes.

Chilean Wines The three principle wine-producing regions are divided among the Chilean provinces as follows:

Atacama and Coquimbo The wines from this northern area are mainly sweet, fortified types with a high alcohol content. Aconcagua to Talca These central provinces produce the best table wines of Chile. Maule to Bío Bío These southern provinces produce the bulk of the country’s wine.

Bellini (from Cipriani)

The red wine producers use mostly the Cabernet Sauvignon, Malbec, Cabernet Franc, Merlot, Pinot Noir, and Petit Verdot grapes. The white varieties most used are the Sauvignon Blanc, Sémillon, Pinot Blanc, Chardonnay, Trebbiano, Riesling, and a specifically Chilean variety, Loca Blanca.

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Australian Wines Australian wines are produced in South Australia, New South Wales, Victoria, Western Australia, and Tasmania. Many varieties of grapes are grown, but if a wine is labeled by varietal, there must be a minimum of 80 percent of the named grape in the wine.

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Shiraz is the most widely planted grape for the production of red table and fortified wines. Cabernet Sauvignon, Merlot, and Pinot Noirs are also used for red wine production. The white wine varieties include: Sémillon, Chardonnay, Rhine Riesling, Sultana and Muscat Gordo Blanco, Traminer, Doradillo, Palomino, and Pedro Ximenez.

New Zealand Wines New Zealand is composed of two large islands, North Island and South Island. The biggest wine-growing areas are Marlborough on South Island, and Poverty and Hawkes Bays on North Island. White grape varieties account for more than 80 percent of the total grape plantings in New Zealand. In addition, there are Riesling-Sylvaner, Chardonnay, Gewürztraminer, Savignon Blanc, and Rhine Riesling. Red varietals include Pinot Noir, Cabernet Sauvignon, Pinotage (a hybrid of Pinot Noir and Cinsaut), and Shiraz. New Zealand’s Sauvignon Blanc is widely regarded as among the very best produced in the world. Two distinct incarnations of this varietal come from the Hawkes Bays (North) and from Marlborough (South). The northern grape produces a richer, fruitier wine while the southern grape is drier and crisper. New Zealand is also notable for successfully having tamed the difficult Pinot Noir grape. It is now the most widely planted red, and several good New Zealand Pinot Noirs are well worth having. Many of the Cabernet Sauvignons and the Merlots that are grown in the North are also top-flight and worth trying.

South African Wines Although it has a long vinicultural history with heritage grapes, the South African wine industry has made a concerted effort to move toward noble varieties in order to expand its presence on the world market. That effort has paid off in many regards, and the results include some world-class wines. Although it was traditionally a heavily white grape region, the majority of new plantings in South Africa have been reds, including Shiraz, Cabernet, and Merlot, and even Pinot Noir. All of these—even the fickle Pinot Noir—have done well in South African soil. South African Shiraz can be first-rate, and Merlots bottled as a varietal can be excellent. As with Pinot Noirs, generally the South African incarnations of this variety can be hit-or-miss. White varieties with a potential for excellence include Chardonnay, Chenin Blanc, and Sauvignon Blanc.

INTRODUCTION

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The New York Bartender’s Guide

A Guide to Beer Beer comes in many flavors and styles, but until relatively recently, most American beer drinkers had just a handful of products to choose from, which were supplied by the larger domestic brewers and savvy importers. However, in the past ten years, a true beer revival has occurred, sparked by the explosive growth of microbreweries in every state of the Union. Now you can travel anywhere in the United States and you will likely find at least one microbrewery. These small batch beers—ales, stout, lagers, marzens, porters, and more—each have their own distinct character. Many craft beer makers have developed signature ales and lagers that were unheard of only twenty years ago. Other beer crafters have revived old style beers with venerable heritages, such as India Pale Ale, a crisp, dry ale. Beer is a fermented beverage made from malted barleys and other starchy cereals, which gets its bitter flavor from hops. During fermentation the yeast sinks to the bottom; therefore, beer is known as a bottom-fermentation brew. Beer is a generic term for all malt beverages. The various types of beer are as follows:

Ale Sharp and strong with a fruity characteristic, it is more bitter than beer. Ale is a top-fermentation brew because it is fermented at a higher temperature, causing the yeast to rise to the top. Amber Ale This is any ale that is amber to red in color, and has a toasted malt flavor. Bitter Usually more acidic and bronze-colored than the ales, it is a well-hopped style of ale with a bitter taste. Its alcohol content is slightly lower than the ales. This style is popular in the British Isles, and has gained a small but loyal following in the United States. Blonde Ale Colored a pale yellow, this is usually an all malt beverage. It may have a slightly fruity character. Bock Beer or Bockbier This is a robust brew of heavy beer, sweeter and darker than ales or other lagers. It is a bottom fermenting lager with a strong malt presence. It is said to have originated in medieval times, when monks brewed it for sustenance during Lent. Today it is made by many microbreweries, and in the venerable old German breweries as well. Doppelbock is its stronger, darker, heavier sibling. It has a higher alcohol content than bock, and may be closer to what those monks were brewing many centuries ago. Brown Ale An English beer with a nutty flavor, it is dark brown, malty, and slightly sweet.

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Cream Ale This American original is smooth in character, and very light. It is usually a pale, straw color. Dry Beer This beer is cold-filtered, leaving no aftertaste. This is not surprising since the beer itself tastes like little more than weak, beer-flavored Beer (from Pete’s Tavern) alcohol and water. Some Japanese breweries bottle good dry beers that go well with a light meal. Seek out these Japanese versions, and avoid American dry beers at all cost. Fruit Ales Many microbreweries in both the United States and abroad have created fruit ales. Some tasty examples are SLO (California) Brewery’s Blueberry Ale, New Glarus (Wisconsin) Brewery’s Apple Ale, and Bar Harbor (Maine) Brewing Company’s Peach Ale. India Pale Ale Also known as IPA, this is a beer with a long history. It was created by the British in the eighteenth century in India. It is an excellent hot weather beer, and many American microbreweries report that IPA is their most popular offering. It is crisp, and hoppy, and slightly bitter. The English version is lighter. American craft beer makers have elevated this beer to an art. Lager This is a light-bodied, bright, clear, sparkling beer brewed from malt, hops, and water—and in some cases made from cereals such as cracked rice or corn grits. The brew is fermented and lagered (stored or layed down) for aging. It is then carbonated before bottling. Popular brands of American beer, like Budweiser and Michelob, are lagers. Amber and Red Lagers are slightly sweeter and maltier than their mass-produced kin. Marzen Its name refers to the month of March when this Bavarian beer originally was brewed. Brewing before refrigeration required that beer only be brewed in the fall and winter, with much brewing done in March. The barrels would be stored or lagered in alpine caves during the warm months. By October, the supply of earlier brews would be almost gone, except for the Marzen. Even though beer is brewed year-round now, Marzen is the traditional beverage served in October in Germany. Many American brewers have tried their hand at this malty, strong beer and have achieved delicious results. Pale Ale Not to be confused with blonde ale or cream ale, pale ale is brewed with hops and malt. It may be slightly bitter.

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Pilsner A term used for light-colored beers. They are all bright, light, and lagered. The world’s first pilsner was brewed in Pilsen, in what is now the Czech Republic. It was notable then for its golden color; before pilsner, beers were dark. It is a hoppy beer with a creamy head. Like other beers from the continent, American microbreweries like the Brooklyn (New York) Brewery have achieved greatness with their interpretation of this classic. Porter This dark colored, almost black brew, has enjoyed popularity since the 1700s. Porter is made primarily of brown malt, with some brewers adding toasted light malt to their mix. Its alcohol content is slightly higher than most beers. Pumpkin Ale In the Fall, brewers add pumpkin to the mash of hops and malt. Some add pumpkin pie spices, too. This ale, mild, tasty, and a little bitter, is perfect for those chilly autumn nights. Stout Very dark, almost black, stout has a slightly bitter and malty taste and little to no head. Roasted barley added to the malt gives stout a caramel flavor and its dark color. Many stouts have a slight chocolate or coffee taste; some brewers both in the United States and Britain are making chocolate stout by including roasted dark chocolate in their brew. Stout has been around in one form or another since the 1600s, and for many years it was considered to have medicinal properties; some brewers added milk to their stouts to shore up the nutritional claims. Oatmeal stout, a vestige of stout’s past life, is still being made today. Its key ingredient, in addition to the malt, is oatmeal, which gives it a smoother, slightly sweet taste. It is more filling than most “regular” stouts. The most famous stout is Ireland’s Guinness beer. It is a perfect example of an Irish stout.

INTRODUCTION

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A Note About the Drink Chapters The drink recipes are organized into sections by alcohol and then alphabetically within each section. There is a separate section for non-alcoholic drinks. All recipes are cross-referenced by recipe name and ingredient in the index. Amounts are listed in parts and then parenthetically in ounces, for easy proportion adjustments (1 part is equal to 1/2 oz./ 15 ml.). Icons appear next to each recipe designating the proper glassware to use for each drink.

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BOURBON B

ourbon, the only spirit with a true American pedigree, was created in the late 1880s in Bourbon County,

Kentucky. By law, this whiskey can be called bourbon only if it is made with a fermented “mash” of at least 51 percent corn (the rest is barley and another grain); aged for at least two years in charred white oak barrels; and entirely produced— from grain to bottle—in Kentucky. If a distiller in Virginia were to make whiskey following the time-honored bourbon distillation process to the last detail, legally, it would have to be sold as Corn Whiskey, Sour Mash, or American Whiskey. The finest bourbons are called “single barrel” bourbons, bottled from one single barrel of bourbon. Small batch bourbons are blended from a very small group of barrels—no more than twenty-five, and usually much less. These rare bourbons are best tasted alone. There are many very good “regular” bourbons that work well both alone and in mixed drinks. Each distillery has a different character—consider hosting a bourbon-tasting party and share the enjoyable journey from county to county. You can almost smell the blue grass….

BOURBON

Allegheny 3 parts bourbon (1½ oz./45 ml.) 2 parts dry vermouth (1 oz./30 ml.) Blackberry brandy (1 tbsp.) Lemon juice (2 tsp.) Lemon twist

Shake all liquid ingredients with ice in cocktail shaker. Strain into chilled cocktail glass. Garnish with lemon twist.

Anchors Aweigh 3 parts bourbon (1½ oz./45 ml.) Triple Sec (2 tsp.) Peach brandy (2 tsp.) Cherry liqueur (2 tsp.) Half-and-half (2 tbsp.)

Black Dog

Mix all ingredients with cracked ice in cocktail shaker or blender. Pour into a chilled old-fashioned glass.

4 parts bourbon (2 oz./60 ml.)

Black Dog 6 parts bourbon (3 oz./90 ml.) 2 parts dry vermouth (1 oz./30 ml.) 1 part blackberry brandy (½ oz./15 ml.)

Combine all ingredients in mixing glass with cracked ice. Stir well and strain into an old-fashioned glass over ice cubes.

Blended Comfort 2 parts Southern Comfort (1 oz./30 ml.) 1 part dry vermouth (½ oz./15 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (½ tsp.) Fresh peach slices

Combine all ingredients, except peach slices, in a blender with cracked ice. Blend at low speed until smooth. Pour into a chilled collins glass over ice cubes. Garnish with peach slices.

Blizzard 6 parts bourbon (3 oz./90 ml.) 2 parts cranberry juice (1 oz./30 ml.) Fresh lemon juice (1 tbsp.) Bar sugar (1 tbsp.)

Shake all ingredients with cracked ice in a cocktail shaker. Pour into chilled highball glass.

Allegheny BOURBON

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BOURBON

Blue Grass Cocktail 4 parts bourbon (2 oz./60 ml.) 2 parts pineapple juice (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Maraschino liqueur (1 tsp.)

Combine all ingredients with crushed ice in a cocktail shaker. Shake well. Strain into chilled cocktail glass.

Bourbon à la Crème 4 parts bourbon (2 oz./60 ml.) 1 part dark crème de cacao (½ oz./15 ml.) 3 vanilla beans

Combine all ingredients in a cocktail shaker with cracked ice. Chill in the refrigerator for at least one hour. When ready, shake well and strain into chilled cocktail glass.

Bourbon and Branch 6 parts single barrel bourbon (3 oz./90 ml.) 4 parts bottled water (2 oz./60 ml.)

Pour the bourbon and water over ice cubes in a highball glass. Do not chill the glass. This drink may also be served “straight up” at room temperature.

Bourbon Cobbler 4 parts bourbon (2 oz./60 ml.) 2 parts Southern Comfort (1 oz./30 ml.) Peach brandy (1 tsp.) Fresh lemon juice (2 tsp.) Bar sugar (½ tsp.) Sparkling water Peach slice

Combine all ingredients, except sparkling water and peach slice, with cracked ice in a cocktail shaker. Shake well. Strain into a chilled highball glass over ice cubes and top off with sparkling water. Stir and garnish with peach slice.

Bourbon Collins 4 parts bourbon (2 oz./60 ml.) 1 part fresh lime juice (½ oz./15 ml.) Bar sugar (½ tsp.) Sparkling water Lime twist

Combine all ingredients, except sparkling water and lime twist, in a cocktail shaker and shake well. Strain over ice cubes into chilled collins glass. Fill with sparkling water and garnish with lime twist.

Bourbon Cooler 6 parts bourbon (3 oz./90 ml.) 1 part grenadine (½ oz./15 ml.) Bar sugar (½ tsp.) 3 – 5 dashes peppermint schnapps 3 – 5 dashes orange bitters Sparkling water Pineapple spear

Combine all ingredients, except sparkling water and pineapple spear, in a cocktail shaker with cracked ice. Shake well. Pour into chilled collins glass and fill with sparkling water. Stir and garnish with pineapple spear.

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The New York Bartender’s Guide

4 parts bourbon (2 oz./60 ml.) 6 parts milk (3 oz./90 ml.) Honey (1 tsp.) Dash vanilla extract Freshly grated nutmeg

Combine all ingredients, except the nutmeg, in a cocktail shaker with cracked ice. Shake well. Strain into chilled old-fashioned glass and sprinkle with nutmeg.

Bourbon Satin 3 parts bourbon (1½ oz./45 ml.) 2 parts white crème de cacao (1 oz./30 ml.) 2 parts half-and-half (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Bourbon Sidecar 4 parts bourbon (2 oz./60 ml.) 2 parts Triple Sec (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

BOURBON

Bourbon Milk Punch

Bourbon Sloe Gin Fizz 4 parts bourbon (2 oz./60 ml.) 2 parts sloe gin (1 oz./30 ml.) Fresh lemon juice (1 tsp.) Sugar syrup (1 tsp.) Sparkling water Lemon slice Maraschino cherry

Pour all ingredients, except water and fruit, into a chilled collins glass. Add some cracked ice and stir. Add three ice cubes, fill with sparkling water and garnish with fruit.

Bourbon Sour 4 parts bourbon (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (½ tsp.) Orange slice

Combine all ingredients, except orange slice, in a cocktail shaker with cracked ice. Shake well. Strain into chilled sour glass and garnish with orange slice.

Brooklyn Eagle 4 parts bourbon (2 oz./60 ml.) 2 parts Triple Sec (1 oz./30 ml.) 1 part sweet vermouth (½ oz./15 ml.) 2 parts fresh lime juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Bourbon Cobbler BOURBON

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BOURBON

Chapel Hill

D.U.M.B.O. Drop

4 parts bourbon (2 oz./60 ml.) 1 part white Curaçao (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Orange slice

4 parts bourbon (2 oz./60 ml.) 2 parts Triple Sec (1 oz./30 ml.) 3 – 5 dashes Angostura bitters Sparkling water

Combine all ingredients, except orange slice, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with orange slice.

Chelsea Piers Cocktail 4 parts bourbon (2 oz./60 ml.) Cointreau (½ tsp.) White crème de menthe (½ tsp.) Bar sugar (½ tsp.) Dash Angostura bitters

Combine all ingredients, except sparkling water, with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass. Top off with sparkling water.

Ebbets Field Millionaire 4 parts bourbon (2 oz./60 ml.) 2 parts Pernod (1 oz./30 ml.) Triple Sec (¼ tsp.) Grenadine (¼ tsp.) 1 tbsp. egg white substitute

Shake all ingredients with cracked ice in a cocktail shaker. Strain into chilled cocktail glass.

Combine all ingredients with cracked ice in a cocktail shaker and shake vigorously. Strain into chilled cocktail glass.

Commodore Cocktail

Forester

4 parts bourbon (2 oz./60 ml.) 2 parts white crème de cacao (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

4 parts bourbon (2 oz./60 ml.) 1 part cherry liqueur (½ oz./15 ml.) Fresh lemon juice (1 tsp.) Maraschino cherry

Combine ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Combine all ingredients, except cherry, with cracked ice in a cocktail shaker. Shake well. Pour into a chilled old-fashioned glass and garnish with cherry.

Daring Clementine

French Kiss

4 parts bourbon (2 oz./60 ml.) 2 parts cherry liqueur (1 oz./30 ml.) 2 parts whole milk (1 oz./30 ml.) Dash Cointreau Orange peel

4 parts bourbon (2 oz./60 ml.) 2 parts apricot liqueur (1 oz./30 ml.) Fresh lemon juice (1 tsp.) Grenadine (2 tsp.)

Combine all ingredients in a cocktail shaker with cracked ice and shake well. Strain into chilled cocktail glass and garnish with orange peel.

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Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

The New York Bartender’s Guide

BOURBON

Frozen Mint Julep

Jamaica Shake

4 parts bourbon (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 2 parts sugar syrup (1 oz./30 ml.) 6 fresh mint leaves Fresh mint sprig

4 parts bourbon (2 oz./60 ml.) 3 parts dark rum (1½ oz./45 ml.) 3 parts half-and-half (1½ oz./45 ml.)

Muddle all ingredients, except mint sprig, in a glass. Pour into a blender with ½ cup of cracked ice and blend at low speed until slushy. Pour into chilled highball glass and garnish with mint sprig.

Golden Glow 4 parts bourbon (2 oz./60 ml.) 2 parts dark rum (1 oz./30 ml.) 4 parts fresh orange juice (2 oz./60 ml.) Fresh lemon juice (1 tbsp.) Sugar syrup (½ tsp.) Dash grenadine

Combine all ingredients, except grenadine, with cracked ice in a cocktail shaker. Shake well and strain into a chilled cocktail glass. Float grenadine on top.

Hawaiian Eye 4 parts bourbon (2 oz./60 ml.) 2 parts vodka (1 oz./30 ml.) 2 parts coffee liqueur (1 oz./30 ml.) 1 part Pernod (½ oz./15 ml.) 2 parts half-and-half (1 oz./30 ml.) 4 parts maraschino cherry juice (2 oz./60 ml.) 1 egg white Pineapple spear Maraschino cherry

Combine all ingredients, except fruit, in a blender with cracked ice. Blend until smooth, then pour into chilled old-fashioned glass. Garnish with fruit.

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Kentucky Cocktail 6 parts bourbon (3 oz./90 ml.) 2 parts pineapple juice (1 oz./30 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Kentucky Colonel Cocktail 6 parts bourbon (3 oz./90 ml.) 2 parts Benedictine (1 oz./30 ml.) Lemon twist

Stir liquid ingredients with ice cubes in a mixing glass. Strain into chilled cocktail glass and garnish with lemon twist.

Lafayette 4 parts bourbon (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part Dubonnet rouge (½ oz./15 ml.) Bar sugar (½ tsp.) ½ egg white or 1 tsp. egg white substitute

Combine all ingredients with cracked ice in a cocktail shaker. Shake vigorously and pour into chilled old-fashioned glass.

BOURBON

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BOURBON

Little Italy

Mint Julep

4 parts bourbon (2 oz./60 ml.) 2 parts Campari (1 oz./30 ml.) 1 part sweet vermouth Dash Angostura bitters Lemon twist

6 parts bourbon (3 oz./90 ml.) Sugar syrup (1 tbsp.) 10 – 15 large fresh mint leaves Mint sprig

Combine all ingredients, except lemon, in a mixing glass with ice cubes and stir well. Strain into chilled cocktail glass and garnish with lemon twist.

Manhattan Beach Julep 6 parts bourbon (3 oz./90 ml.) 2 parts green crème de menthe (1 oz./30 ml.) 3 parts fresh lime juice (1½ oz./45 ml.) Bar sugar (1 tsp.) 5 fresh mint leaves Sparkling water Sprig of fresh mint

Muddle mint leaves with sugar syrup in the bottom of a chilled highball glass. Fill glass with shaved or crushed ice and add bourbon. Garnish with mint sprig.

Narragansett 4 parts bourbon (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) Dash Pernod Lemon twist

Stir liquid ingredients in a chilled old-fashioned glass with ice cubes. Top with lemon twist.

Nevins

Combine all ingredients, except sparkling water and mint sprig, in a blender with cracked ice. Blend until smooth and pour into chilled collins glass over ice cubes. Fill with sparkling water and garnish with mint sprig. Stir gently.

4 parts bourbon (2 oz./60 ml.) 1 parts apricot brandy (½ oz./15 ml.) 2 parts grapefruit juice (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Dash Angostura bitters

Midnight Cowboy

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

4 parts bourbon (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Grenadine (2 tsp.) Southern Comfort (2 tsp.) Sparkling water Orange slice

Combine bourbon, lemon juice and grenadine with cracked ice in a cocktail shaker. Shake well. Pour into a chilled highball glass and fill with sparkling water. Float Southern Comfort on top and garnish with orange slice.

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New Orleans Cocktail 4 parts bourbon (2 oz./60 ml.) 1 part Pernod (½ oz./15 ml.) Dash Angostura bitters Dash anisette Dash orange bitters Sugar syrup (½ tsp.) Lemon twist

Combine all ingredients, except lemon twist, in a cocktail shaker with cracked ice. Shake well and pour into chilled old-fashioned glass. Garnish with lemon twist.

The New York Bartender’s Guide

Bourbon (1 qt. or 32 oz./960 ml.) Red wine (1 qt. or 32 oz./960 ml.) Dark rum (1 pint or 16 oz./480 ml.) Apricot brandy (1 cup or 8 oz./240 ml.) Gin (1 cup or 8 oz./240 ml.) Strong white tea (1 qt. or 32 oz./960 ml.) Fresh orange juice (1 pint or 16 oz./480 ml.) 8 parts fresh lemon juice (4 oz./120 ml.) 8 parts fresh lime juice (4 oz./120 ml.) Bar sugar (¼ cup) 1 lemon, sliced thinly 1 lime, sliced thinly

Mix all ingredients, except for fruit slices, and chill in refrigerator for at least one hour. When ready to serve, pour over block of ice in large punch bowl. Garnish with lemon and lime slices. Serves 30 to 35.

Orange Blossom Special 4 parts bourbon (2 oz./60 ml.) 1 part Cointreau (½ oz./15 ml.) 2 parts fresh orange juice (1 oz./30 ml.) Lemon twist

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass. Garnish with lemon twist.

BOURBON

Nolita Night Owl Punch

Oscar Party 6 parts bourbon (3 oz./90 ml.) 1 part cherry liqueur (½ oz./15 ml.) Lemon lime soda Maraschino cherry

Shake bourbon and liqueur together with cracked ice in a cocktail shaker. Strain into collins glass over ice cubes. Fill glass with soda, stir, and garnish with cherry and straw.

Polo Fields 4 parts bourbon (2 oz./60 ml.) 2 parts fresh orange juice (1 oz./30 ml.) 1 part Orgeat (almond) syrup (½ oz./15 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Presbyterian 6 parts bourbon (3 oz./90 ml.) Ginger ale Sparkling water

Pour bourbon over ice cubes into a chilled highball glass. Add equal parts ginger ale and sparkling water. Stir gently.

Royal Roost 4 parts bourbon (2 oz./60 ml.) 2 part Dubonnet rouge (1 oz./30 ml.) White Curaçao (¼ tsp.) Pernod (¼ tsp.) Dash Angostura bitters Lemon twist Orange slice Pineapple spear

Combine all ingredients, except fruit, with cracked ice in a mixing glass. Stir and strain into chilled old-fashioned glass over ice cubes. Garnish with fruit.

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Sazerac Classic 6 parts bourbon or rye (3 oz./90 ml.) Pernod (½ tsp.) Bar sugar (½ tsp.) 2 dashes Angostura bitters Water (1 tsp.) Lemon twist

Pour the Pernod into chilled oldfashioned glass and swirl around until inside of the glass is coated. Add the sugar, water and bitters. Muddle until the sugar is dissolved. Fill with ice cubes and add bourbon. Stir well and garnish with lemon twist.

Sexy Sadie Smash 6 parts bourbon (3 oz./90 ml.) 2 parts sparkling water (1 oz./30 ml.) Bar sugar (1 tsp.) 4 fresh mint sprigs Orange slice Maraschino cherry

Muddle the mint sprigs with sugar and sparkling water in the bottom of a chilled old-fashioned glass. Fill the glass with ice cubes and add bourbon. Stir and garnish with fruits.

Soho Kiss 4 parts bourbon (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) 1 part Dubonnet rouge (½ oz./15 ml.) 1 part fresh orange juice (½ oz./15 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

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Soho Kiss

Southern Ginger 4 parts 100-proof bourbon (2 oz./60 ml.) 1 part ginger brandy (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Ginger ale Lemon twist

Combine all ingredients, except ginger ale and lemon twist, with cracked ice in a cocktail shaker and pour into chilled highball glass. Fill with ginger ale and stir gently. Garnish with lemon twist.

Stiletto 4 parts bourbon (2 oz./60 ml.) 1 parts amaretto (½ oz./15 ml.) 2 parts fresh lemon juice (1 oz./30 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into a chilled oldfashioned glass over ice cubes.

The New York Bartender’s Guide

Waldorf Cocktail

6 parts bourbon (3 oz./90 ml.) Cranberry juice Grapefruit juice

4 parts bourbon (2 oz./60 ml.) 2 parts Pernod (1 oz./30 ml.) 1 part sweet vermouth (½ oz./15 ml.) Dash Angostura bitters

Pour bourbon into a chilled collins glass filled with ice cubes. Add equal parts of each juice. Stir well.

Sweet and Sour 4 parts bourbon (2 oz./60 ml.) 3 parts fresh lemon juice (1 oz./30 ml.) 6 parts fresh orange juice (3 oz./90 ml.) Dash salt Bar sugar (¼ tsp.) Maraschino cherry Lemon peel

Combine all ingredients, except cherry, with cracked ice in a cocktail shaker. Shake well and strain into chilled sour glass. Garnish with cherry and lemon peel.

Take The “A” Train

BOURBON

Subway Breeze

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Wavy Hill 4 parts bourbon (2 oz./60 ml.) 1 part Benedictine (½ oz./15 ml.) 1 parts fresh lemon juice (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) Sugar syrup (1 tsp.) Lemon slice Lime slice

Combine all ingredients, except fruit, with cracked ice in a cocktail shaker. Strain into chilled sour glass and garnish with fruit.

4 parts bourbon (2 oz./60 ml.) 3 parts Madeira (1½ oz./45 ml.) Grenadine (1 tsp.) Red maraschino cherry Green maraschino cherry

Stir liquid ingredients with ice in a mixing glass. Strain into chilled cocktail glass and garnish with cherries.

Trilby Cocktail 6 parts bourbon (3 oz./90 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 3 dashes Angostura bitters

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

BOURBON

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BRANDY B

randy’s origins go as far back as the early Middle Ages, when Middle Eastern physicians visiting Spain

and southern France tried to make medicines by experimenting with grape and other fruit distillations. Dutch traders later introduced a drink they called brandewijn, or “burnt wine,” to Northern Europe, where it caught on in a very big way. Brandy is made from fermented grape juice aged in wooden casks. The best-known brandies are from France: Cognac, which is made in the Cognac region, and Armagnac, the very finest and oldest brandy, which is made in the Armagnac region. The designations for all brandies—VS, VSP, VSOP, and XO—are not determined by any legal code, but most distillers use these terms to let the buyer know the approximate aging time in the cask. VSOP (very superior old pale) is at least ten years old, and XO, at least twenty. Nothing younger than VSOP is recommended for snifter use, but a decent VSP is fine for cocktails. VS should be used for cooking only. Pomace brandy is made from fermented grapes, skins, seeds, pulp, and even stems. It is better known as grappa in Italy, marc in France, and pisco in Brazil. Fruit brandy is made from fermenting any fruit other than grapes. Don’t confuse fruit brandies with fruit-flavored brandies, which are merely cheap grape brandies flavored with fruit or artificial fruit flavoring. Two excellent fruit brandies are Poire William and Calvados, an apple brandy.

American Rose

3 parts apple brandy (1½ oz./45 ml.) 2 parts grapefruit juice (1 oz./30 ml.)

3 parts brandy (1½ oz./45 ml.) Grenadine (1 tsp.) ½ fresh peach, peeled and mashed Pernod (½ tsp.) Champagne or sparkling wine Small wedge of fresh peach

Mix ingredients in cocktail shaker and strain into chilled cocktail glass.

After Dinner Cocktail 2 parts apricot brandy (1 oz./30 ml.) 2 parts Triple Sec or Cointreau (1 oz./30 ml.) Juice of one lime Slice of lime

Mix all ingredients, except the champagne and peach slice, in a cocktail shaker. Pour the mixture into a chilled white wine glass. Top off with champagne and stir gently. Garnish with peach wedge.

Pour brandy, Triple Sec and lime juice into a cocktail shaker. Strain into cocktail glass and garnish with lime slice.

Apple

Ambrosia 3 parts brandy (1½ oz./45 ml.) 3 parts apple brandy (1½ oz./45 ml.) Raspberry syrup (½ tsp.) Chilled champagne or sparkling wine Fresh raspberries

Pour both brandies and syrup into a cocktail shaker with cracked ice. Shake well. Strain into chilled white wine glass. Top off with champagne. Drop in a few raspberries.

American Beauty 3 parts brandy (1½ oz./45 ml.) 2 parts dry vermouth (1 oz./30 ml.) 2 parts fresh orange juice (1 oz./30 ml.) 2 – 3 dashes grenadine 2 – 3 dashes white crème de menthe 1 part port (½ oz./15 ml.)

Shake all ingredients, except the port, in a cocktail shaker with cracked ice. Strain into chilled cocktail glass. Float the port on top.

6 parts apple brandy or applejack (3 oz./90 ml.) Sugar syrup (1 tsp.) Fresh lemon juice (½ tsp.) 1 egg white Sparkling water

Combine all ingredients, except sparkling water, in cocktail shaker with cracked ice. Shake well. Strain into chilled highball glass over ice cubes. Fill with sparkling water.

Apple Annie Fruit Punch Apple brandy (1 qt./1 l.) 6 parts raspberry liqueur (3 oz./90 ml.) 20 parts fresh orange juice (10 oz./300 ml.) 16 parts fresh grapefruit juice (8 oz./240 ml.) 4 parts fresh lemon juice (2 oz./60 ml.) Ginger ale (1 qt./1 l.) Sparkling water or lemon-lime soda (1 qt./1 l.) 1 orange, sliced thin 1 apple, sliced thin 1 lemon, sliced thin 12 –15 fresh raspberries

Combine applejack, raspberry liqueur and fruit juices in a large punch bowl. Stir well. Add one large block of ice. Garnish with fresh fruit. Add the sodas just before serving and stir again. Serves 20. BRANDY

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A.J.

B R A N DY

Apple Blossom

Apple Rum Rickey

4 parts brandy (2 oz./60 ml.) 3 parts apple juice (1½ oz./45 ml.) Fresh lemon juice (1 tsp.) Lemon slice

2 parts apple brandy (1 oz./30 ml.) 1 part light rum (½ oz./15 ml.) Sparkling water Twist of lime

Combine all ingredients in mixing glass except for lemon slice. Stir well. Pour into chilled old-fashioned glass over ice cubes. Garnish with lemon slice.

In a cocktail shaker, combine the rum and brandy with cracked ice. Shake well. Strain over ice cubes into a chilled highball glass. Top off with sparkling water and lime twist.

Apple Brandy Cooler

Apple Swizzle

4 parts brandy (2 oz./60 ml.) 2 parts light rum (1 oz./30 ml.) 2 parts dark rum (1 oz./30 ml.) 8 parts apple juice (4 oz./120 ml.) Sugar syrup (1 tsp.) 1 part fresh lime juice (½ oz./45 ml.) Slice of lime

4 parts apple brandy (2 oz./60 ml.) 3 parts light rum (1½ oz./45 ml.) 1 part fresh lime juice (1 oz./30 ml.) Sugar syrup (1 tsp.) 2 – 3 dashes Angostura bitters

Mix all ingredients, except dark rum and lime slice, with cracked ice in a cocktail shaker and shake well. Pour into chilled collins glass. Float dark rum on top and garnish with lime slice.

Apple Cart 2 parts apple brandy (1 oz./30 ml.) 1½ parts Cointreau (¾ oz./22.5 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Pour all ingredients into mixing glass and stir well. Pour into chilled old-fashioned glass over ice cubes.

Apple Fizz 4 parts apple brandy (2 oz./60 ml.) 8 parts apple juice (4 oz./120 ml.) Fresh lime juice (½ tsp.) Sparkling water Lime slice

Mix all ingredients with cracked ice in mixing glass. Pour into chilled old-fashioned glass.

Applejack Manhattan 4 parts applejack (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) Dash orange bitters Maraschino cherry

Mix liquid ingredients with cracked ice in a mixing glass. Strain into a chilled cocktail glass. Garnish with bitters and cherry.

Apricot Cocktail 2 parts apricot brandy (1 oz./30 ml.) Vodka (1 tbsp.) Fresh lemon juice (1 tbsp.) Fresh orange juice (1 tbsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well. Strain into chilled cocktail glass.

Pour all liquid ingredients into chilled highball glass filled with ice cubes. Stir gently and garnish with lime.

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The New York Bartender’s Guide

4 parts apricot brandy (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Sugar syrup (1 tsp.) Sparkling water Lemon peel

Combine all ingredients, except sparkling water and lemon peel, with cracked ice in a mixing glass. Stir well. Strain over ice cubes into a chilled highball glass. Top off with sparkling water and stir again. Twist lemon peel over glass and drop in.

Apricot Sour 4 parts apricot brandy (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (½ tsp.) Lemon slice

Combine all ingredients, except lemon slice, in a cocktail shaker with cracked ice. Shake well. Strain into chilled cocktail glass. Garnish with lemon slice.

Autumn in New York 4 parts apple brandy (2 oz./60 ml.) Hot apple cider Ground cinnamon Cinnamon stick

Rim a sour glass with cinnamon by wetting the rim and dipping in cinnamon. Add brandy and hot cider. Stir and garnish with cinnamon stick.

Babbie’s Special Cocktail 4 parts apricot brandy (2 oz./60 ml.) 2 parts whole milk (1 oz./30 ml.) Gin (1 tsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well. Strain into chilled cocktail glass.

Barton Special 4 parts apple brandy or Calvados (2 oz./60 ml.) 2 parts gin (1 oz./30 ml.) 2 parts scotch (1 oz./30 ml.) Lemon peel

Combine all ingredients, except for lemon peel, in a cocktail shaker with cracked ice. Shake well. Strain over ice cubes into chilled oldfashioned glass. Twist lemon peel over drink and drop in.

Bentley Cocktail 4 parts apple brandy or Calvados (2 oz./60 ml.) 2 parts Dubonnet rouge (1 oz./30 ml.) Lemon twist

Stir liquid ingredients with cracked ice in a mixing glass. Strain into chilled cocktail glass and garnish with lemon twist.

Betsy Ross 3 parts brandy (1½ oz./45 ml.) 3 parts port (1½ oz./45 ml.) Bar sugar (½ tsp.) 1 egg yolk or 1 tbsp. egg substitute 3 – 5 dashes Triple Sec 3 – 5 dashes Angostura bitters Freshly ground nutmeg

Combine all ingredients, except nutmeg, in a cocktail shaker with cracked ice. Shake vigorously. Strain into chilled cocktail glass. Sprinkle with nutmeg.

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Apricot Fizz

B R A N DY

Between the Sheets

Big Apple

1 part brandy (½ oz./15 ml.) 1 part triple sec (½ oz./15 ml.) 1 part rum (½ oz./15ml.) 1 splash lemon juice

4 parts apple brandy (2 oz./60 ml.) 1 part amaretto (½ oz./15 ml.) 6 parts apple juice (3 oz./90 ml.) Apple sauce (1 tbsp.) Ground cinnamon

Mix ingredients over ice in a shaker and strain into a shot glass.

Between the Streets 4 parts brandy or cognac (2 oz./60 ml.) 3 parts light rum (1½ oz./45 ml.) 1 part white Curaçao (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Combine all ingredients in shaker with cracked ice and shake well. Strain into chilled cocktail glass.

Combine all ingredients, except cinnamon, in a blender with ice. Blend at medium speed until smooth. Pour into a chilled parfait glass and sprinkle with cinnamon.

Black Jack 4 parts brandy (2 oz./60 ml.) 1 part cherry brandy (½ oz./15 ml.) 3 parts cold black coffee (1½ oz./45 ml.) Lemon twist

Stir liquid ingredients with cracked ice in mixing glass. Strain over ice cubes into chilled old-fashioned glass. Garnish with lemon twist.

Blue Angel 2 parts brandy (1 oz./30 ml.) 1 part blue Curaçao (½ oz./15 ml.) 1 part vanilla liqueur (½ oz./15 ml.) 1 part whole milk (½ oz./15 ml.) Dash lemon juice

Combine all ingredients with cracked ice and shake well in a cocktail shaker. Strain into chilled cocktail glass.

Bombay Cocktail

Big Apple

4 parts brandy (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.) Triple Sec (½ tsp.) Dash of Pernod

Stir ingredients with cracked ice in a mixing glass. Strain into chilled cocktail glass.

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The New York Bartender’s Guide

4 parts brandy (2 oz./60 ml.) 1 part apricot brandy (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Slice fresh apricot

Combine all ingredients, except apricot, in a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass. Garnish with apricot.

Brandied Madeira Black Jack

Bombay Punch Brandy (1 l.) Dry sherry (1 l.) 8 parts Triple Sec (½ cup or 4 oz./120 ml.) 8 parts maraschino liqueur (½ cup or 4 oz./120 ml.) 4 parts cherry brandy (2 oz./60 ml.) 4 bottles chilled champagne or sparkling wine (750 ml.) Bar sugar (½ cup/100 g.) Juice of 12 lemons Juice of 6 limes Sparkling water (2 l.) Fresh fruit in season

Stir the fruit juices and sugar together in a large punch bowl until sugar is dissolved. Add remaining liquid ingredients and stir well. Add one large block of ice. Garnish with sliced seasonal fruit. Serves 25.

3 parts brandy (1½ oz./45 ml.) 3 parts Madeira (1½ oz./45 ml.) 1 part dry vermouth (½ oz./15 ml.) Lemon twist

Stir all liquid ingredients in a mixing glass. Pour into a cocktail glass and garnish with lemon twist.

Brandied Port 2 parts brandy (1 oz./30 ml.) 2 parts tawny port (1 oz./30 ml.) 1 part maraschino liqueur (½ oz./15 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Orange slice

Combine all ingredients, except orange slice, with cracked ice in a cocktail shaker. Shake well. Strain into chilled cocktail glass and garnish with orange slice.

Bosom Caresser 4 parts brandy (2 oz./60 ml.) 2 parts Madeira (1 oz./30 ml.) 2 parts Triple Sec (1 oz./30 ml.) Grenadine (1 tsp.) 1 egg yolk or 1 tbsp. egg substitute

Shake all ingredients vigorously in a cocktail shaker. Strain into chilled red wine glass.

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Brandied Apricot

B R A N DY

Brandy Alexander

Brandy Cocktail

3 parts brandy (1½ oz./45 ml.) 3 parts dark crème de cacao (1½ oz./45 ml.) 3 parts half-and-half (1½ oz./45 ml.)

4 parts brandy (2 oz./60 ml.) Bar sugar (½ tsp.) 2 dashes Angostura bitters Lemon twist

Shake all ingredients with cracked ice in a cocktail shaker. Strain into chilled cocktail glass.

Brandy Buck 4 parts brandy (2 oz./60 ml.) 1 part white crème de menthe (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Sparkling water Seedless grapes

Combine all ingredients, except water and grapes, in a cocktail shaker with cracked ice. Shake well. Pour into chilled highball glass. Fill with sparkling water and stir. Garnish with grapes.

Brandy Cassis

Combine liquid ingredients in a mixing glass and stir until sugar is dissolved. Pour into cocktail shaker with cracked ice and shake well. Strain into chilled cocktail glass and garnish with lemon twist.

Brandy Crusta 4 parts brandy (2 oz./60 ml.) 1½ parts Cointreau (¾ oz./22.5 ml.) Maraschino liqueur (2 tsp.) 1 part fresh lemon juice (½ oz./15 ml.) Bar sugar (1 tbsp.) Lemon wedge

Rim the edge of a chilled cocktail glass with sugar by rubbing it with the lemon wedge and dipping it in the sugar. Combine all liquid ingredients in a cocktail shaker with cracked ice. Shake well and strain into sugar-rimmed glass.

4 parts brandy (2 oz./60 ml.) 1 part crème de cassis (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Lemon twist

Combine all ingredients, except lemon twist, in a mixing glass with cracked ice. Stir well. Strain into chilled cocktail glass and garnish with lemon twist.

Brandy Cobbler 4 parts brandy (2 oz./60 ml.) Bar sugar (1 tsp.) 6 parts sparkling water (3 oz./90 ml.) Maraschino cherry Lemon slice

Dissolve the sugar in the sparkling water in a chilled old-fashioned glass. Add cracked ice until the glass is almost full. Add the brandy and stir well. Garnish with cherry and orange.

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Brandy Alexander

The New York Bartender’s Guide

Brandy Melba

6 parts brandy (3 oz./90 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (½ tsp.) Splash of mineral water

4 parts brandy (2 oz./60 ml.) 1 part peach brandy (½ oz./15 ml.) 1 part raspberry liqueur (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 3 – 5 dashes orange bitters Peach slice

Stir lemon juice, sugar and water in a chilled highball glass. Fill glass with cracked ice and brandy. Stir.

Brandy Fizz 4 parts brandy (2 oz./60 ml.) Bar sugar (½ tsp.) 1 part fresh lemon juice (½ oz./15 ml.) Sparkling water

Combine all ingredients, except sparkling water, in cocktail shaker with cracked ice and shake well. Strain into chilled highball glass over ice cubes and fill with sparkling water.

Brandy Flip 4 parts brandy (2 oz./60 ml.) Half-and-half (1 tbsp.) Bar sugar (½ tsp.) 1 egg or 1 tbsp. egg substitute Freshly ground nutmeg

Combine all ingredients, except nutmeg, in a cocktail shaker with cracked ice. Shake vigorously. Strain into chilled sour glass and sprinkle with nutmeg.

Brandy Manhattan 4 parts brandy (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) Dash Angostura bitters Maraschino cherry

Combine all ingredients, except cherry, in a mixing glass with cracked ice. Stir and strain into chilled cocktail glass. Garnish with cherry.

Combine all ingredients, except peach slice, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with peach.

Brandy Milk Punch 4 parts brandy (2 oz./60 ml.) 12 parts whole milk (6 oz./180 ml.) Bar sugar (1 tsp.) Freshly ground nutmeg

Combine all ingredients, except nutmeg, in a cocktail shaker with cracked ice. Shake well. Pour into chilled double old-fashioned glass and sprinkle nutmeg on top.

Brandy Old Fashioned 6 parts brandy (3 oz./90 ml.) 3 – 5 dashes Angostura bitters Sugar cube Dash of water Lemon twist

Muddle sugar cube with bitters and a dash of water in the bottom of a chilled old-fashioned glass. Add brandy and ice cubes. Stir and garnish with lemon peel.

Brandy Sangaree 5 parts brandy (2½ oz./75 ml.) Bar sugar (½ tsp.) Dash water Freshly ground nutmeg

Dissolve sugar with a dash of water in a chilled double old-fashioned glass. Add ice cubes and brandy and stir well. Sprinkle with ground nutmeg.

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Brandy Fix

Brandy Sour B R A N DY

5 parts brandy (2½ oz./75 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (½ tsp.) Orange slice Maraschino cherry

Combine all ingredients, except the fruit, in a cocktail shaker with cracked ice. Shake well and strain into chilled sour glass. Garnish with cherry and orange.

Brandy Swizzle 4 parts brandy (2 oz./60 ml.) 3 parts fresh lime juice (1½ oz./45 ml.) Bar sugar (1 tsp.) Dash Angostura bitters Sparkling water

Combine all ingredients, except sparkling water, in a cocktail shaker with cracked ice. Shake well. Strain into collins glass filled with cracked ice. Add sparkling water. Stir gently and serve with a swizzle stick.

Brandy Vermouth Cocktail 6 parts brandy (3 oz./90 ml.) 1 part sweet vermouth (½ oz./15 ml.) Dash Angostura bitters

Shake all ingredients together with cracked ice in a cocktail shaker. Strain into chilled cocktail glass.

Bronx Cheer 4 parts apricot brandy (2 oz./60 ml.) Raspberry soda Orange peel Fresh raspberries

Pour brandy into a chilled collins glass almost filled with ice cubes. Fill with raspberry soda. Stir gently and garnish with orange peel and a few fresh raspberries.

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Bronx Cheer

Bull’s Milk 5 parts brandy (2½ oz./75 ml.) 2 parts dark rum (1 oz./30 ml.) 10 parts milk (5 oz./150 ml.) Bar sugar (½ tsp.) Freshly grated nutmeg

Combine all ingredients, except nutmeg, with cracked ice in a mixing glass. Stir well. Pour into chilled highball glass and sprinkle with nutmeg.

Button Hook 2 parts brandy (1 oz./30 ml.) 2 parts apricot brandy (1 oz./30 ml.) 2 parts white crème de menthe (1 oz./30 ml.) 2 parts Pernod (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

The New York Bartender’s Guide

Champagne Punch

4 parts brandy or cognac (2 oz./60 ml.) 1 sugar cube Hot black coffee (1 cup/250 ml.) Half-and-half to taste

16 parts cognac (1 cup or 8 oz./240 ml.) 16 parts cherry liqueur (1 cup or 8 oz./240 ml.) 16 parts Triple Sec (1 cup or 8 oz./240 ml.) 8 parts sugar syrup (½ cup or 4 oz./120 ml.) 8 parts fresh lemon juice (½ cup or 4 oz./120 ml.) Champagne or sparkling wine (2 bottles or 750 ml.)

Pour hot coffee into mug. Rest a tablespoon on top of the cup and put the sugar cube in it. Soak the sugar with the brandy. After the spoon heats up, ignite the sugar. Hold until flame burns out and pour the sugar/brandy mixture into the coffee. Float half-and-half on top.

Carroll Gardens Cocktail 4 parts brandy (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) Maraschino cherry

Pre-chill ingredients. Pour all ingredients except champagne into a large punch bowl with a block of ice and stir well. Before serving, add champagne and stir gently. Serves 15 – 20.

Stir liquid ingredients with cracked ice in a mixing glass. Strain into chilled cocktail glass.

Champagne Cooler 3 parts brandy (1½ oz./45 ml.) 2 parts Triple Sec (1 oz./30 ml.) Champagne or sparkling wine Fresh mint

Pour brandy and Triple Sec into a chilled red wine glass, fill with champagne, and stir. Garnish with sprig of fresh mint.

Champagne Cup 1 part cognac (½ oz./15 ml.) 1 part white Curaçao (½ oz./15 ml.) Champagne or sparkling wine Orange slice Fresh mint sprig

Café Royale

Pour cognac and Curaçao into chilled wine glass, add one ice cube and fill with champagne. Garnish with orange slice and mint sprig.

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Café Royale

B R A N DY

Champs Elysées

Chocolatier Cake

4 parts cognac (2 oz./60 ml.) 1 part yellow Chartreuse (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Bar sugar (½ tsp.) Dash Angostura bitters

2 parts brandy (1 oz./30 ml.) 2 parts crème de cacao (1 oz./30 ml.) 2 parts heavy cream (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Pour into chilled cocktail glass.

Charles Street Cocktail 4 parts brandy (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) 2 – 3 dashes Angostura bitters

Combine all ingredients in a mixing glass with cracked ice and stir. Strain into chilled cocktail glass.

Cherry Blossom 4 parts brandy (2 oz./60 ml.) 2 parts kirshwasser (1 oz./30 ml.) 1 part Triple Sec (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Grenadine (1 tbsp.) Bar sugar (½ tsp.)

Pre-chill all ingredients. Using a bar spoon, carefully pour each ingredient into a chilled pony glass in the order listed.

Cider Cup 8 parts brandy (4 oz./120 ml.) 4 parts Cointreau (2 oz./60 ml.) 32 parts apple cider (16 oz./480 ml.) 16 parts sparkling water (8 oz./240 ml.) Bar sugar (4 tsp.) Apple slices Fresh mint sprigs

Stir all ingredients, except apples and mint, with ice cubes in a large pitcher. Garnish with apple slices and mint. Serve in red wine glasses. Serves 3 – 4.

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Chicago 4 parts brandy (2 oz./60 ml.) Dash Triple Sec Dash Angostura bitters Champagne or sparkling wine Lemon wedge Bar sugar

Rim a chilled balloon wine glass with sugar by moistening the rim of the glass with the lemon wedge and rolling it in sugar. Mix brandy, Triple Sec and bitters with cracked ice in a mixing glass and strain into wine glass. Fill with champagne.

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Chocolatier Cake

The New York Bartender’s Guide

Columbia

4 parts brandy (2 oz./60 ml.) 1 part white Curaçao (½ oz./15 ml.) 1 part cherry liqueur (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Lemon twist Lemon wedge Bar sugar

4 parts brandy (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) Fresh lemon juice (1 tbsp.) Grenadine (1 tsp.) Dash Angostura bitters

Rim a chilled cocktail glass with sugar by moistening the edge with the lemon wedge and dipping in sugar. Combine remaining ingredients, except lemon twist, in a cocktail shaker with cracked ice. Shake well. Strain into sugarrimmed cocktail glass and garnish with lemon twist.

Coffee Flip 4 parts cognac (2 oz./60 ml.) 2 parts ruby port (1 oz./30 ml.) 10 parts cold coffee (5 oz./150 ml.) Bar sugar (½ tsp.) 1 egg or 1 tbsp. egg substitute Freshly ground nutmeg

Combine all ingredients, except nutmeg, in a blender with cracked ice. Blend until smooth. Pour into chilled red wine glass and sprinkle with nutmeg.

Cognac Coupling 4 parts cognac (2 oz./60 ml.) 2 parts tawny port (1 oz./30 ml.) 1 part Pernod (½ oz./15 ml.) 2 – 3 dashes Angostura bitters Fresh lemon juice (1 tsp.)

Shake all ingredients with cracked ice in a cocktail shaker. Strain over ice into a chilled old-fashioned glass.

Cold Deck

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Corpse Reviver 4 parts apple brandy (2 oz./60 ml.) 2 parts brandy (1 oz./30 ml.) 1 part sweet vermouth (½ oz./15 ml.)

Combine all ingredients in a cocktail shaker with cracked ice. Shake well. Strain into chilled cocktail glass.

Cuban Cocktail 4 parts brandy (2 oz./60 ml.) 2 parts apricot brandy (1 oz./30 ml.) Light rum (1 tsp.) 2 parts fresh lime juice (1 oz./30 ml.)

Combine ingredients in a cocktail shaker with cracked ice and shake well. Strain into chilled cocktail glass.

Deauville 3 parts brandy (1½ oz./45 ml.) 2 parts apple brandy (1 oz./30 ml.) 1 part Cointreau (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Combine ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

4 parts brandy (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) 1 part white crème de menthe (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass. BRANDY

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B R A N DY

Classic Cocktail

Egg Nog B R A N DY

Brandy (1 bottle/750 ml.) Milk (1½ qt./1½ l.) Whipped heavy cream (1 pint/480 ml.) Bar sugar (1 cup or 8 oz./200 g.) Dozen eggs Freshly grated nutmeg

Separate the eggs and beat the yolks with the sugar in a large punch bowl. Reserve the whites. Stir in the milk and whipped cream. Add the brandy and refrigerate for at least one hour. Before serving, whip the egg whites stiff and fold into the egg nog. Sprinkle with freshly grated nutmeg. Serves 25. Egg Nog

Depth Bomb 4 parts brandy (2 oz./60 ml.) 2 parts apple brandy (1 oz./30 ml.) Fresh lemon juice (½ tsp.) Grenadine (½ tsp.)

Fancy Brandy 4 parts brandy (2 oz./60 ml.) Cointreau (½ tsp.) Bar sugar (½ tsp.) 3 dashes Angostura bitters Lemon twist

Combine all ingredients in a cocktail shaker with cracked ice and shake well. Strain over ice cubes into chilled old-fashioned glass.

Combine all ingredients, except lemon, in a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

Dream Cocktail

Fantasio

4 parts brandy (2 oz./60 ml.) 2 parts Triple Sec (1 oz./30 ml.) Pernod (½ tsp.)

4 parts brandy (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) Maraschino liqueur (2 tsp.) White crème de menthe (2 tsp.)

Combine ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

East India 4 parts brandy (2 oz./60 ml.) 1½ parts Triple Sec (¾ oz./22.5 ml.) 1½ parts pineapple juice (¾ oz./22.5 ml.) 2 dashes Angostura bitters

Combine ingredients in a mixing glass with cracked ice. Stir well and strain into chilled cocktail glass.

Combine all ingredients with cracked ice in a mixing glass and stir well. Strain into chilled cocktail glass.

Fjord 4 parts brandy (2 oz./60 ml.) 2 parts aquavit (1 oz./30 ml.) 4 parts fresh orange juice (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Grenadine (2 tsp.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

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The New York Bartender’s Guide

4 parts cognac (2 oz./60 ml.) 2 parts amaretto (1 oz./30 ml.)

Pour ingredients into a chilled old-fashioned glass over ice cubes. Stir well.

French ‘75’ 4 parts cognac (2 oz./60 ml.) Sugar syrup (1 tbsp.) 2 parts fresh lemon juice (1 oz./30 ml.) Champagne Lemon twist

Combine all ingredients, except champagne and lemon twist, with cracked ice in a cocktail shaker. Shake well and pour into chilled highball glass. Fill with cold champagne and garnish with lemon twist.

Frozen Brandy and Rum 4 parts brandy (2 oz./60 ml.) 3 parts light rum (1½ oz./45 ml.) Fresh lemon juice (1 tbsp.) 1 egg yolk or 1 tbsp. egg substitute Bar sugar (1 tsp.)

Combine all ingredients with 1 cup of crushed ice in a blender. Blend at low speed until slushy and pour into chilled old-fashioned glass.

Gazette 4 parts brandy (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) Fresh lemon juice (1 tsp.) Bar sugar (½ tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Froupe

Georgia Peach Fizz

4 parts brandy (2 oz./60 ml.) 3 parts sweet vermouth (1½ oz./45 ml.) Benedictine (1 tsp.)

4 parts brandy (2 oz./60 ml.) 2 parts peach brandy (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Crème de bananes (1 tbsp.) Sugar syrup (1 tsp.) Sparkling water Fresh peach slice

Combine all ingredients in a mixing glass with ice cubes. Stir well and strain into chilled old-fashioned glass.

Frozen Apple 4 parts apple brandy (2 oz./60 ml.) 1 part fresh lime juice (½ oz./15 ml.) Bar sugar (1 tsp.) ½ egg white 1 apple slice

Combine all ingredients in a mixing glass, except sparkling water and peach slice, with cracked ice. Stir well and pour into chilled collins glass. Fill with club soda and stir gently. Garnish with peach slice.

Combine all ingredients, except apple slice, with a cup of crushed ice in a blender. Blend at low speed until slushy and pour into chilled old-fashioned glass.

Georgia Peach Fizz BRANDY

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B R A N DY

French Connection

B R A N DY

Ginger Beer

Harvard Cooler

4 parts ginger brandy (2 oz./60 ml.) Dark beer

4 parts apple brandy (2 oz./60 ml.) Bar sugar (1 tsp.) Sparkling water Lemon twist

Fill a frosted beer mug with dark beer and add ginger brandy. Do not stir.

Golden Dragon 4 parts brandy (2 oz./60 ml.) 4 parts yellow Chartreuse (2 oz./60 ml.) Lemon twist

Stir liquid ingredients with cracked ice in a mixing glass and strain into chilled cocktail glass. Garnish with lemon twist.

Grenada 3 parts brandy (1½ oz./45 ml.) 2 parts dry sherry (1 oz./30 ml.) 1 part white Curaçao (½ oz./15 ml.) Tonic water Orange slice

Combine all ingredients, except tonic and orange, with cracked ice in a cocktail shaker and shake well. Pour into chilled highball glass and fill with tonic water. Stir gently and garnish with orange slice.

Dissolve sugar in brandy in a chilled collins glass. Add ice cubes and fill with sparking water. Garnish with lemon twist and stir gently.

Honeymoon 4 parts apple brandy (2 oz./60 ml.) 2 parts Benedictine (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Triple Sec (1 tsp.)

Combine all ingredients with cracked ice and shake well. Strain into chilled cocktail glass.

Hoopla 2 parts brandy (1 oz./30 ml.) 2 parts Cointreau (1 oz./30 ml.) 2 parts Lillet blanc (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Harvard Club Cocktail

International Cocktail

4 parts brandy (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) Fresh lemon juice (2 tsp.) Grenadine (1 tsp.) 1 dash Angostura bitters

4 parts cognac (2 oz./60 ml.) 1 part Pernod (½ oz./15 ml.) 1 part Triple Sec (½ oz./15 ml.) Vodka (2 tsp.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

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Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

The New York Bartender’s Guide

4 parts apple jack or apple brandy (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 2 parts pineapple juice (1 oz./30 ml.) 3 – 5 dashes Angostura bitters

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Jack Straw 4 parts applejack or Calvados (2 oz./60 ml.) 1 part fresh lime juice (½ oz./15 ml.) Grenadine (1 tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Jersey Lightning 4 parts apple brandy (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 4 parts fresh lime juice (2 oz./60 ml.)

Combine ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Kahlua Toreador 4 parts brandy (2 oz./60 ml.) 2 parts Kahlua or coffee liqueur (1 oz./30 ml.) ½ egg white

Combine all ingredients with cracked ice in a blender. Blend until smooth and pour into chilled cocktail glass.

Kiss the Boys Good-Bye

B R A N DY

Jack-in-the-Box

4 parts brandy (2 oz./60 ml.) 2 parts sloe gin (1 oz./30 ml.) 3 parts fresh lemon juice (1½ oz./45 ml.)

Combine all ingredients in a cocktail shaker with cracked ice and shake vigorously. Strain into chilled cocktail glass.

Lady Be Good 4 parts brandy (2 oz./60 ml.) 1 part white crème de menthe (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Liberty Cocktail 4 parts apple brandy (2 oz./60 ml.) 2 parts light rum (1 oz./30 ml.) Bar sugar (¼ tsp.)

Combine ingredients with cracked ice in a mixing glass. Stir well and strain into chilled cocktail glass.

Loudspeaker 4 parts brandy (2 oz./60 ml.) 3 parts gin (1½ oz./45 ml.) 1 part Triple Sec (½ oz./15 ml.) 2 parts fresh lemon juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

BRANDY

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Midnight Cocktail B R A N DY

4 parts apricot brandy (2 oz./60 ml.) Triple Sec (1 tbsp.) Fresh lemon juice (1 tbsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Montana 4 parts brandy (2 oz./60 ml.) 2 parts ruby port (1 oz./30 ml.) 2 parts dry vermouth (1 oz./30 ml.) Dash Angostura bitters

Combine ingredients with cracked ice in a mixing glass. Stir well and strain into chilled old-fashioned glass over ice cubes. Liberty Cocktail

Lugger 4 parts brandy (2 oz./60 ml.) 3 parts Calvados (1½ oz./45 ml.) Apricot brandy (¼ tsp.)

Combine all ingredients in a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass.

Marconi Wireless 6 parts apple brandy (3 oz./90 ml.) 1 part sweet vermouth (½ oz./15 ml.) 3 – 5 dashes orange bitters

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into cocktail glass.

Metropolitan 4 parts brandy (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) Bar sugar (½ tsp.) Dash Angostura bitters

Moonlight 4 parts apple brandy (2 oz./60 ml.) 4 parts fresh lemon juice (2 oz./60 ml.) Bar sugar (½ tsp.)

Combine ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled oldfashioned glass over ice cubes.

Morning Cocktail 4 parts brandy (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) White Curaçao (1 tsp.) Cherry liqueur (1 tsp.) Pernod (1 tsp.) 3 – 5 dashes orange bitters Maraschino cherry

Combine all ingredients, except cherry, with cracked ice in a cocktail shaker. Shake well and strain into a cocktail glass. Garnish with cherry.

Combine all ingredients with cracked ice in a cocktail shake and shaker well. Strain into chilled cocktail glass.

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The New York Bartender’s Guide

Netherlands

4 parts brandy (2 oz./60 ml.) 2 parts crème de cassis (1 oz./30 ml.) Fresh lemon juice (1 tbsp.) Fresh orange juice (1 tsp.)

4 parts brandy (2 oz./60 ml.) 2 parts white Curaçao (1 oz./30 ml.) Dash orange bitters

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled old-fashioned glass over ice cubes.

Mule’s Hind Leg

Olympic City Cocktail

4 parts apple brandy (2 oz./60 ml.) 2 parts gin (1 oz./30 ml.) Apricot brandy (1 tbsp.) Benedictine (1 tbsp.) Maple syrup (1 tbsp.)

4 parts brandy (2 oz./60 ml.) 3 parts white Curaçao (1½ oz./45 ml.) 3 parts fresh orange juice (1½ oz./45 ml.) Orange twist

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain over ice cubes into chilled old-fashioned glass.

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with orange twist.

NOTE: Mulled and hot-buttered drinks can be made in the microwave. Instead of a saucepan, put ingredients into the mug and microwave on high for 45 – 60 seconds.

Panama Cocktail 4 parts brandy (2 oz./60 ml.) 3 parts white crème de cacao (1½ oz./45 ml.) 3 parts whole milk (1½ oz./45 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Panda 2 parts apple brandy (1 oz./30 ml.) 2 parts slivovitz (1 oz./30 ml.) 2 parts gin (1 oz./30 ml.) 2 parts fresh orange juice (1 oz./30 ml.) Dash sugar syrup

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Metropolitan

BRANDY

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B R A N DY

MTA Special

B R A N DY

Paradise Cocktail

Polonaise

4 parts apricot brandy (2 oz./60 ml.) 1 part gin (½ oz./15 ml.) 3 parts fresh orange juice (1½ oz./45 ml.) Grenadine (½ tsp.)

4 parts brandy (2 oz./60 ml.) 1 part blackberry brandy (½ oz./15 ml.) 1 part dry sherry (½ oz./15 ml.) 3 dashes fresh lemon juice Dash orange bitters

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Pisco Sour 4 parts Pisco (2 oz./60 ml.) 3 parts lemon or lime juice (1½ oz./45 ml.) ½ tbsp. bar sugar Lemon twist

Combine all ingredients with crushed ice in a cocktail shaker. Shake vigorously until ice is nearly dissolved and pour into cocktail glass. Garnish with lemon twist.

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into a chilled oldfashioned glass over ice cubes.

Poop Deck Cocktail 4 parts brandy (2 oz./60 ml.) 2 parts ruby port (1 oz./30 ml.) 1 part blackberry brandy (½ oz./15 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Plum Fizz 4 parts slivovitz (plum brandy) (2 oz./60 ml.) 1 part lime juice (½ oz./15 ml.) Sugar syrup (1 tsp.) Club soda Plum slice

Mix all ingredients, except for club soda and plum slice, in a cocktail shaker. Shake well. Pour into chilled highball glass. Add more ice if necessary and fill with cold club soda. Garnish with plum slice.

Plum Fizz

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The New York Bartender’s Guide

4 parts brandy (2 oz./60 ml.) 1 part red wine vinegar (½ oz./15 ml.) 1 part Worcestershire sauce (½ oz./15 ml.) Tomato catsup (1 tsp.) Dash Tabasco® sauce Cayenne pepper to taste 1 egg yolk

Combine all ingredients, except egg yolk and cayenne, with cracked ice in a cocktail shaker. Strain into chilled old-fashioned glass. Float unbroken egg yolk on top and sprinkle with cayenne. Swallow in one swig without breaking the yolk.

Presto Cocktail 4 parts brandy (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) Pernod (1 tsp.) 1 part fresh orange juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Prince of Wales 2 parts brandy (1 oz./30 ml.) 2 parts Madeira (1 oz./30 ml.) 1 part white Curaçao (½ oz./15 ml.) 3 – 5 dashes Angostura bitters Champagne or sparkling wine Orange slice

Combine all ingredients, except champagne and orange slice, with cracked ice in a cocktail shaker. Shake well and strain into chilled red wine glass. Fill with champagne and stir gently. Garnish with orange slice.

Princess Mary’s Pride 4 parts apple brandy (2 oz./60 ml.) 2 parts Dubonnet rouge (1 oz./30 ml.) 1 part dry vermouth (½ oz./15 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Puerto Apple 4 parts apple brandy (2 oz./60 ml.) 2 parts light rum (1 oz./30 ml.) 1 part fresh lime juice (½ oz./15 ml.) 1 part Orgeat (almond) syrup (½ oz./15 ml.) Lime slice

Combine all ingredients, except lime slice, with cracked ice in a cocktail shaker. Shake well and strain into a chilled old-fashioned glass over ice cubes. Garnish with lime slice.

Quaker Cocktail 5 parts brandy (2½ oz./75 ml.) 3 parts light rum (1½ oz./45 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 1 part raspberry syrup (½ oz./15 ml.) Lemon twist

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

Red Apple 4 parts apple brandy (2 oz./60 ml.) 4 parts grapefruit juice (2 oz./60 ml.) 3 – 5 dashes grenadine

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

BRANDY

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B R A N DY

Prairie Oyster

B R A N DY

Rose Hall Nightcap

Shriner Cocktail

4 parts cognac (2 oz./60 ml.) 2 parts Pernod (1 oz./30 ml.) Dark crème de cacao (1 tbsp.) 4 parts half-and-half (2 oz./60 ml.)

4 parts brandy (2 oz./60 ml.) 2 parts sloe gin (1 oz./30 ml.) 3 dashes Angostura bitters Bar sugar (¼ tsp.) Lemon twist

Combine all ingredients, except crème de cacao, in a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass.

Royal Smile Cocktail 4 parts apple brandy (2 oz./60 ml.) 2 parts gin (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Grenadine (1 tsp.)

Combine ingredients with ice cubes in a mixing glass and stir. Strain into chilled cocktail glass.

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

Sidecar 4 parts brandy (2 oz./60 ml.) 2 parts Triple Sec (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Saratoga Cocktail 6 parts brandy (3 oz./90 ml.) Maraschino liqueur (½ tsp.) Fresh lemon juice (1 tsp.) Pineapple juice (1 tbsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Saucy Susanna 4 parts apple brandy (2 oz./60 ml.) 2 parts apricot brandy (1 oz./30 ml.) Crème de Cassis (¼ tsp.) Orange twist

Combine all ingredients, except orange twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with orange twist.

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Saratoga Cocktail

The New York Bartender’s Guide

Snarky Punch

4 parts brandy (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) 3 – 5 dashes Angostura bitters

4 parts Calvados (2 oz./60 ml.) 2 parts Canadian whiskey (1 oz./30 ml.) Bar sugar (½ tsp.) Sparkling water

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Sledgehammer 2 parts apple brandy (1 oz./30 ml.) 2 parts brandy (1 oz./30 ml.) 2 parts gold rum (1 oz./30 ml.) Pernod (¼ tsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Sleepy Head 6 parts brandy (3 oz./90 ml.) 5 mint leaves Ginger ale Orange twist

Lightly muddle mint leaves with brandy in the bottom of a chilled highball glass. Fill with ice cubes and ginger ale. Stir gently and garnish with orange twist.

Sloppy Seconds

B R A N DY

Sink or Swim

Combine all ingredients, except sparkling water, with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass. Fill with sparkling water and stir gently.

South Pacific 4 parts brandy (2 oz./60 ml.) 2 parts vodka (1 oz./30 ml.) 6 parts pineapple juice (3 oz./90 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Grenadine (¼ tsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled sour glass.

Special Rough 4 parts apple brandy (2 oz./60 ml.) 3 parts brandy (1½ oz./45 ml.) Pernod (1 tsp.)

Combine ingredients with ice cubes in a mixing glass. Stir well and strain into chilled cocktail glass.

4 parts brandy (2 oz./60 ml.) 3 parts ruby port (1½ oz./45 ml.) Grenadine (½ tsp.) Triple Sec (½ tsp.) 3 parts pineapple juice (1½ oz./45 ml.)

Star Cocktail

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine all ingredients, except for lemon twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

4 parts apple brandy (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) Dash Angostura bitters Lemon twist

BRANDY

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Third Rail Cocktail B R A N DY

4 parts apple brandy (2 oz./60 ml.) 4 parts brandy (2 oz./60 ml.) 1 part light rum (½ oz./15 ml.) Crème de Cassis (¼ tsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Thunder Cocktail 4 parts brandy (2 oz./60 ml.) Bar sugar (1 tsp.) Cayenne pepper (¼ tsp.) 1 egg yolk or 1 tbsp. egg substitute Stinger

Stinger 4 parts brandy (2 oz./60 ml.) 2 parts white crème de menthe (1 oz./30 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass.

Stirrup Cup 4 parts brandy (2 oz./60 ml.) 3 parts cherry brandy (1½ oz./45 ml.) 3 parts fresh lemon juice (1½ oz./45 ml.) Bar sugar (1 tsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled old-fashioned glass over ice cubes.

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Combine ingredients with cracked ice in a cocktail shaker. Shake vigorously and pour into chilled cocktail glass.

Torpedo 4 parts apple brandy (2 oz./60 ml.) 2 parts brandy (1 oz./30 ml.) Gin (¼ tsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Tulip Cocktail 4 parts apple brandy (2 oz./60 ml.) 3 parts sweet vermouth (1½ oz./45 ml.) 1 part apricot brandy (½ oz./15 ml.) 1 parts fresh lemon juice (½ oz./15 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

The New York Bartender’s Guide

Waterbury Cocktail

4 parts brandy (2 oz./60 ml.) 2 parts cherry brandy (1 oz./30 ml.) Bar sugar (½ tsp.) 3 dashes Angostura bitters

4 parts brandy (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Grenadine (1 tsp.) Sugar syrup (1 tsp.) 1 egg white

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Vanity Fair

B R A N DY

Vanderbilt Cocktail

Combine ingredients with cracked ice in a cocktail shaker. Shake vigorously and strain into chilled cocktail glass.

4 parts apple brandy (2 oz./60 ml.) 2 parts kirshwasser (1 oz./30 ml.) 1 part maraschino liqueur (½ oz./15 ml.) Amaretto (1 tbsp.)

Combine all ingredients, except amaretto, with cracked ice in a cocktail shaker. Strain into chilled cocktail glass and float amaretto on top.

Via Veneto 4 parts brandy (2 oz./60 ml.) 2 parts white Sambuca (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (½ tsp.) 1 egg white

Combine all ingredients with cracked ice in a cocktail shaker. Shake vigorously and pour into chilled old-fashioned glass.

Third Rail Cocktail

Yellow Parrot 4 parts brandy (2 oz./60 ml.) 4 parts Pernod (2 oz./60 ml.) 4 parts yellow Chartreuse (2 oz./60 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Strain into chilled cocktail glass.

BRANDY

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GIN T

he precise origins of gin are hard to pin down but it has certainly been around since at least the early 1600s.

First distilled in the Netherlands, gin was sold as a medicine and, during the Thirty Years War, British soldiers drank it for endurance and what they called “Dutch courage.” Imported to England, gin became widely popular. In fact, the British embraced gin and in many ways made it their own. To this day, the finest and best gins come from England. English literature, art, and history are filled with gin and gin-related events, from the Gin Act of 1736 to Daniel Defoe’s essays to William Hogarth’s drawings—one can trace the zeitgeist of the United Kingdom by examining how its citizens viewed gin. Gin is made by combining neutral spirits with botanical ingredients. Juniper berries, by law, must be one of the botanicals. Different distillers have different formulas for their gin. Some of the plants used are coriander, orange peel, cardamom, cinnamon, and nutmeg. The best gins have at least six botanical ingredients. Cheaper gins may employ essential oils instead of plants, but they may not be called “London” gins or distilled gins if they do so.

Alexander’s Sister

3 parts gin (1½ oz./45 ml.) 3 parts Lillet (1½ oz./45 ml.) 2 parts orange juice (1 oz./30 ml.) 2 dashes orange bitters Maraschino cherry or orange peel

3 parts gin (1½ oz./45 ml.) 2 parts crème de menthe (white or green) (1 oz./30 ml.) 2 parts half-and-half (1 oz./30 ml.) Nutmeg to taste (freshly ground)

Pour all ingredients, except cherry or peel, into cocktail shaker. Strain over cracked ice into cocktail glass. Garnish with cherry or orange peel.

Combine all ingredients, except the nutmeg, with crushed ice in a cocktail shaker and mix well. Strain into a chilled cocktail glass and sprinkle with freshly ground nutmeg.

Alaska 4 parts gin (2 oz./60 ml.) 1 part green Chartreuse (½ oz./15 ml.) 3 dashes orange bitters Lemon twist

Stir all of the ingredients, except the lemon twist, in a mixing glass with ice. Strain into chilled cocktail glass and garnish with lemon twist.

Allen Cocktail 3 parts gin (1½ oz./45 ml.) 1 part maraschino cherry liqueur (½ oz./15 ml.) Lemon juice (1½ tsp.)

Combine ingredients in cocktail shaker and shake well with ice. Strain into cocktail glass.

Albemarle Fizz

Allies

4 parts gin (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Raspberry syrup (1 tsp.) Dash of Framboise Sparkling water

2 parts gin (1 oz./30 ml.) 2 parts dry vermouth (1 oz./30 ml.) Jagermeister (¾ tsp.)

Mix all ingredients, except the sparkling water, with cracked ice in a cocktail shaker. Strain into a highball glass over ice cubes and fill the glass with sparkling water.

Alexander 2 parts gin (1 oz./30 ml.) 2 parts crème de cacao (1 oz./30 ml.) 2 parts half-and-half (1 oz./30 ml.) Nutmeg to taste (freshly ground)

Combine all ingredients, except the nutmeg, with crushed ice in a cocktail shaker and mix well. Strain into a chilled cocktail glass and sprinkle with freshly ground nutmeg.

Stir all ingredients with cracked ice in a cocktail shaker. Pour into chilled old-fashioned glass.

Almond Cocktail 4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) 1 part peach brandy (½ oz./15 ml.) Kirsch (1 tsp.) 1 part sugar syrup (½ oz./15 ml.) 6 almond slivers

Warm gin in a mixing glass. Add peach brandy, sugar syrup and almond slivers. Chill mixture. Pour into chilled old-fashioned glass filled with ice cubes. Add remaining ingredients and stir well.

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Abbey

Angel Face

Artillery Cocktail

3 parts gin (1½ oz./45 ml.) 1 part apricot brandy (½ oz./15 ml.) 1 parts apple brandy (½ oz./15 ml.)

4 parts gin (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.)

GIN

Combine all ingredients and shake well in cocktail shaker with cracked ice. Strain into chilled cocktail glass.

Angler’s Cocktail

Combine gin and vermouth in cocktail shaker with cracked ice. Mix well. Strain into chilled cocktail glass.

Aruba

4 parts gin (2 oz./60 ml.) 3 dashes Angostura bitters 3 dashes orange bitters 3 dashes grenadine

4 parts gin (2 oz./60 ml.) 1 part white Curaçao (½ oz./15 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Orgeat (almond) syrup (1 tsp.)

Shake all ingredients in cocktail shaker with cracked ice. Strain over ice cubes into chilled old-fashioned glass.

Combine all ingredients with cracked ice in a cocktail shaker. Shake well. Strain into chilled cocktail glass.

Antibes

Aviation

4 parts gin (2 oz./60 ml.) 1½ parts Benedictine (¾ oz./22.5 ml.) 5 parts grapefruit juice (2½ oz./75 ml.) Orange slice

4 parts gin (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Maraschino liqueur (½ tsp.) Apricot brandy (½ tsp.)

Pour all ingredients, except orange slice, in a mixing glass with cracked ice. Stir well. Pour into chilled oldfashioned glass and garnish with orange slice.

Apertivo 4 parts gin (2 oz./60 ml.) 3 parts white Sambuca (1½ oz./45 ml.) 3 – 5 dashes orange bitters

Pour all ingredients in a mixing glass with cracked ice and stir well. Strain into a chilled cocktail glass.

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Combine all ingredients with cracked ice in a cocktail shaker. Shake well. Strain into chilled cocktail glass.

Bachelor’s Bait 4 parts gin (2 oz./60 ml.) 3 dashes orange bitters Grenadine (¾ tsp.)

Combine all ingredients in a cocktail shaker with cracked ice. Shake well. Strain into chilled cocktail glass.

The New York Bartender’s Guide

Bermuda Bouquet

4 parts gin (2 oz./60 ml.) Maraschino liqueur (1 tbsp.) Fresh lime juice (1 tbsp.) Raspberry syrup (1 tsp.) Sparkling water Fresh raspberries

4 parts gin (2 oz./60 ml.) 2 parts apricot brandy (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 1 part fresh orange juice (½ oz./15 ml.) Bar sugar (1 tsp.) Grenadine (1 tsp.) Cointreau (1 tsp.) Orange twist

Combine all ingredients, except the water and raspberries, in a cocktail shaker with ice cubes. Shake well. Strain over ice cubes into chilled highball glass. Top off with sparkling water and drop in a few fresh raspberries.

Beauty Spot 4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.) Fresh orange juice (2 tsp.) 2 dashes of grenadine

Drizzle grenadine in bottom of chilled cocktail glass. Combine other ingredients in a cocktail shaker with cracked ice and shake well. Strain into glass.

Belmont 4 parts gin (2 oz./60 ml.) 1 part raspberry syrup (½ oz./15 ml.) 1½ parts half-and-half (¾ oz./22.5 ml.)

Stir all ingredients with cracked ice in a mixing glass. Strain into chilled cocktail glass.

Bennett

Combine all ingredients in cocktail shaker, except orange twist, with ice cubes and shake well. Pour into chilled highball glass. Add more ice if necessary. Garnish with orange twist.

Bermuda Highball 3 parts gin (1½ oz./45 ml.) 2 parts brandy (1 oz./30 ml.) 2 parts dry vermouth (1 oz./30 ml.) Sparkling water Lemon peel

Pour liquors into chilled highball glass over ice cubes. Stir well. Fill with sparkling water. Add twist of lemon peel and stir again gently.

Bermuda Rose 4 parts gin (2 oz./60 ml.) Fresh lime juice (1 tbsp.) Apricot brandy (2 tsp.) Grenadine (2 tsp.)

Shake all ingredients with cracked ice in cocktail shaker. Strain over ice cubes in chilled old-fashioned glass.

4 parts gin (2 oz./60 ml.) 1 part fresh lime juice (½ oz./15 ml.) Bar sugar (½ tsp.) 3 dashes Angostura bitters

Combine all ingredients in a cocktail shaker with cracked ice. Shake well. Strain into chilled cocktail glass.

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Bayard Fizz

Bijou Cocktail

GIN

3 parts gin (1½ oz./45 ml.) 2 parts green Chartreuse (1 oz./30 ml.) 2 parts sweet vermouth (1 oz./30 ml.) Dash orange bitters Lemon peel (optional) Maraschino cherry (optional)

Stir liquid ingredients in mixing glass with cracked ice. Strain into chilled cocktail glass. Garnish with lemon peel and/or cherry.

Billy Taylor 4 parts gin (2 oz./60 ml.) 3 parts fresh lime juice (1½ oz./45 ml.) Bar sugar (½ tsp.) Sparkling water

Combine all ingredients, except water, in cocktail shaker with cracked ice. Shake well. Strain over ice cubes into chilled collins glass. Fill with sparkling water and gently stir.

Bird of Paradise Cooler 4 parts gin (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (1 tsp.) Grenadine (1 tsp.) Sparkling water

Combine all ingredients, except sparkling water, in a cocktail shaker with cracked ice. Shake vigorously. Strain over ice cubes into chilled highball glass. Fill with sparkling water and stir gently.

Biscayne Bay Cocktail 4 parts gin (2 oz./60 ml.) 2 parts light rum (1 oz./30 ml.) 2 parts crème de cassis (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Lime slice

Combine all liquid ingredients with cracked ice in a cocktail shaker. Shake well. Strain into chilled cocktail glass and garnish with lime slice.

Bloodhound 4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 3 fresh strawberries, halved and stems removed

Combine all ingredients in a blender with cracked ice. Mix at low speed until smooth but not watery. Pour into chilled cocktail glass.

Blue Devil 4 parts gin (2 oz./60 ml.) 1 part fresh lime juice (½ oz./15 ml.) Maraschino liqueur (1 tbsp.) Blue Curaçao (1 tsp.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Blue Moon 4 parts gin (2 oz./60 ml.) 1 part blue Curaçao (½ oz./15 ml.) Lemon twist

Stir liquid ingredients with ice in a mixing glass. Strain into chilled cocktail glass and garnish with lemon twist.

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The New York Bartender’s Guide

Bronx Cocktail

4 parts gin (2 oz./60 ml.) 1 part white wine (½ oz./15 ml.) ½ part Drambuie (¼ oz./7.5 ml.) Orange peel

4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.) 2 parts fresh orange juice (1 oz./30 ml.)

Combine all ingredients, except orange peel, in a cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with orange peel.

Combine all ingredients in a mixing glass with cracked ice. Stir and strain into chilled cocktail glass.

Boomerang

Bronx Silver Cocktail

4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) Dash Angostura bitters Dash maraschino liqueur Lemon twist

4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 2 parts fresh orange juice (1 oz./30 ml.)

Stir all liquid ingredients with ice cubes in a mixing glass. Strain into cocktail glass and add lemon twist.

Boston Cocktail 3 parts gin (1½ oz./45 ml.) 2 parts apricot brandy (1 oz./30 ml.) Fresh lemon juice (1 tsp.) Grenadine (1 tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Brittany 4 parts gin (2 oz./60 ml.) 1 part Amer Picon (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 1 part fresh orange juice (½ oz./15 ml.) Bar sugar (½ tsp.) Orange twist

Combine all ingredients, except orange twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with orange twist.

Combine all ingredients with cracked ice in a cocktail shaker. Shake vigorously. Strain into chilled cocktail glass.

Bronx Terrace Cocktail 4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Maraschino cherry

Combine liquid ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with cherry.

Brown Cocktail 3 parts gin (1½ oz./45 ml.) 2 parts light rum (1 oz./30 ml.) 1 part dry vermouth (½ oz./15 ml.)

Stir all ingredients with cracked ice in a mixing glass and strain into chilled cocktail glass.

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Bonnie Prince

Buckeye Martini

Caruso

6 parts gin (3 oz./90 ml.) 1 part dry vermouth (½ oz./15 ml.) Black olive

4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part green crème de menthe (½ oz./15 ml.)

GIN

Combine liquid ingredients in a cocktail shaker with cracked ice and shake well. Strain into a chilled cocktail glass and garnish with black olive.

Cabaret 4 parts gin (2 oz./60 ml.) 3 parts Dubonnet rouge (1½ oz./45 ml.) 3 – 5 dashes Angostura bitters 3 – 5 dashes Pernod Maraschino cherry

Combine all ingredients, except cherry, in a cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with cherry.

Café de Paris Cocktail 4 parts gin (2 oz./60 ml.) Pernod (1 tsp.) Half-and half (1 tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake vigorously. Strain into chilled cocktail glass.

Cape Cod Cooler 4 parts sloe gin (2 oz./60 ml.) 2 parts gin (1 oz./30 ml.) 1 part fresh lime juice (½ oz./15 ml.) 1 part Orgeat (almond) syrup (½ oz./15 ml.) 10 parts cranberry juice (5 oz./150 ml.) Lime slice

Combine ingredients in mixing glass with cracked ice and stir. Strain into chilled cocktail glass.

Casino 5 parts gin (2½ oz./75 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Cherry liqueur (1 tsp.) 2 dashes orange bitters

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Chanticleer 4 parts gin (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Raspberry syrup (1 tbsp.)

Combine all ingredients with cracked ice in a cocktail shaker and shake vigorously. Strain into a chilled old-fashioned glass.

Charlie Chaplin 4 parts sloe gin (2 oz./60 ml.) 4 parts apricot brandy (2 oz./60 ml.) 3 parts fresh lemon juice (1½ oz./45 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain over ice cubes into a chilled old-fashioned glass.

Combine all ingredients, except lime slice, in a cocktail shaker with cracked ice. Shake well. Pour into chilled collins glass and garnish with lime.

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The New York Bartender’s Guide

Cloister

4 parts gin (2 oz./60 ml.) 1 part ginger brandy (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Bar sugar (½ tsp.) Small piece of candied ginger

4 parts gin (2 oz./60 ml.) 1 part yellow Chartreuse (½ oz./15 ml.) 1 part fresh grapefruit juice (½ oz./15 ml.) Fresh lemon juice (1 tsp.) Bar sugar (½ tsp.)

Combine all ingredients, except ginger, in a cocktail shaker with cracked ice. Shake well. Strain into chilled cocktail glass and garnish with ginger.

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Chelsea Sidecar

Coco Chanel

4 parts gin (2 oz./60 ml.) 1 part Triple Sec (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

3 parts gin (1½ oz./45 ml.) 3 parts coffee liqueur (1½ oz./45 ml.) 3 parts half-and-half (1½ oz./45 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Cherry Cobbler 4 parts gin (2 oz./60 ml.) 1 part cherry Heering (½ oz./15 ml.) 1 part crème de cassis (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Sugar syrup (1 tbsp.) Maraschino cherry Lemon slice

Combine all ingredients, except lemon slice and cherry, in a cocktail shaker with cracked ice. Shake well and strain into chilled old-fashioned glass. Garnish with cherry and lemon slice.

Claridge’s Cocktail 4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part apricot brandy (½ oz./15 ml.) 1 part Triple Sec (½ oz./15 ml.)

Chatham Cocktail

Combine all ingredients in a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass.

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Chatham Cocktail

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Colonial Cocktail

Coronado

4 parts gin (2 oz./60 ml.) Maraschino liqueur (1 tsp.) 1 part grapefruit juice (½ oz./15 ml.) 1 Spanish olive

4 parts gin (2 oz./60 ml.) 1 part white Curaçao (½ oz./15 ml.) 4 parts pineapple juice (2 oz./60 ml.) 3 – 5 dashes kirshwasser Maraschino cherry

Shake all ingredients, except olive, in a cocktail shaker with cracked ice. Strain into chilled cocktail glass and garnish with olive.

Colony Club 4 parts gin (2 oz./60 ml.) Pernod (1 tsp.) 3 – 5 dashes orange bitters

Combine all ingredients in a cocktail shaker with cracked ice and shake well. Strain into chilled cocktail glass.

Cooperstown Cocktail 4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.) Fresh mint sprig

Combine all ingredients, except mint, with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with mint.

Cornell Cocktail 4 parts gin (2 oz./60 ml.) 1 part cherry liqueur (½ oz./15 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake vigorously. Strain into chilled cocktail glass.

Combine all ingredients, except cherry, with cracked ice in a cocktail shaker. Shake well and strain into chilled old-fashioned glass. Garnish with cherry.

Costa del Hudson 4 parts gin (2 oz./60 ml.) 2 parts pear brandy (1 oz./30 ml.) 2 parts Cointreau (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass.

Damn the Weather 4 parts gin (2 oz./60 ml.) Sweet vermouth (1 tbsp.) Triple Sec (2 tsp.) 1 part fresh orange juice (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Dance a Little Closer 3 parts gin (1½ oz./45 ml.) 2 parts dry vermouth (1 oz./30 ml.) 2 parts raspberry brandy (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass

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The New York Bartender’s Guide

Dempsey

4 parts gin (2 oz./60 ml.) 1 part cherry Heering (½ oz./15 ml.) Kirshwasser (1 tsp.) 1 part fresh lime juice (½ oz./15 ml.) Bar sugar (½ tsp.) Sparkling water Lime slice Maraschino cherry

4 parts gin (2 oz./60 ml.) 2 parts apple brandy (1 oz./30 ml.) Pernod (1 tsp.) Grenadine (1 tsp.)

Combine all ingredients, except sparkling water and fruit, in a cocktail shaker with cracked ice. Shake well and strain over ice cubes into a chilled highball glass. Fill with sparkling water and stir gently. Garnish with lime slice and cherry.

Deep Sea 4 parts gin (2 oz./60 ml.) 2 parts dry vermouth(1 oz./30 ml.) Pernod (½ tsp.) Dash orange bitters

Stir ingredients with cracked ice in a mixing glass. Strain into chilled cocktail glass.

Delmonico Martini 6 parts gin (3 oz./90 ml.) 1½ parts dry vermouth (¾ oz./22.5 ml.) 1½ parts sweet vermouth (¾ oz./22.5 ml.) 1½ parts brandy (¾ oz./22.5 ml.) Orange twist

Shake liquid ingredients in a cocktail shaker with ice. Strain into chilled cocktail glass and garnish with orange twist.

Combine ingredients with cracked ice in a mixing glass and stir. Strain into chilled cocktail glass.

Diamond Fizz 4 parts gin (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Bar sugar (1 tsp.) Champagne or sparkling wine

Shake all ingredients, except champagne, with cracked ice in a cocktail shaker. Strain over ice cubes in a chilled highball glass and fill with champagne. Stir gently.

Diamond Head 4 parts gin (2 oz./60 ml.) 1 part apricot brandy (½ oz./15 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (½ tsp.) ½ egg white

Combine all ingredients in cocktail shaker with cracked ice. Shake vigorously and strain into chilled cocktail glass.

Dirty Martini 6 parts gin (3 oz./90 ml.) 2 parts dry vermouth (1 oz./30 ml.) 1 part olive brine (½ oz./15 ml.) Spanish olives

Combine liquid ingredients with cracked ice in a cocktail shaker and shake well. Strain into a chilled cocktail glass and garnish with one or two olives.

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Danish Gin Fizz

Dubarry Cocktail

Fairy Belle Cocktail

4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) Pernod (½ tsp.) Dash orange bitters Orange slice

4 parts gin (2 oz./60 ml.) 2 parts apricot brandy (1 oz./30 ml.) Crème de Cassis (1 tsp.)

GIN

Stir all ingredients, except orange slice, in a mixing glass with cracked ice. Strain into chilled cocktail glass and garnish with orange.

Dubonnet Cocktail 4 parts gin (2 oz./60 ml.) 3 parts Dubonnet rouge (1½ oz./45 ml.) Dash of Angostura bitters Lemon twist

Combine all ingredients with cracked ice in a cocktail shaker and shake vigorously. Strain into chilled cocktail glass.

Fallen Angel 4 parts gin (2 oz./60 ml.) White crème de menthe (1 tsp.) 2 parts fresh lime juice (1 oz./30 ml.) Dash Angostura bitters Maraschino cherry

Stir liquid ingredients with cracked ice in a mixing glass. Strain into chilled cocktail glass and garnish with lemon twist.

Combine all ingredients, except cherry, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with cherry.

Emerald Isle Cocktail

Fare Thee Well

5 parts gin (2½ oz./75 ml.) Green crème de menthe (2 tsp.) 3 dashes Angostura bitters Green maraschino cherry

4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) Dash sweet vermouth Dash Cointreau

Stir liquid ingredients in a mixing glass with cracked ice. Strain into chilled cocktail glass and garnish with cherry.

Combine all ingredients with cracked ice and shake well. Strain into chilled old-fashioned glass.

Emerson 4 parts gin (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 1 part fresh lime juice (½ oz./15 ml.) Cherry liqueur (1 tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well. Strain into chilled cocktail glass.

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Farmer’s Cocktail 4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.) 3 dashes Angostura bitters

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

The New York Bartender’s Guide

Flamingo

3 parts gin (1½ oz./45 ml.) 2 parts apricot brandy (1 oz./30 ml.) 2 parts dry vermouth (1 oz./30 ml.) Lemon juice (½ tsp.)

4 parts gin (2 oz./60 ml.) 1 part apricot brandy (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) Grenadine (1 tsp.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into a chilled cocktail glass.

Combine all ingredients with ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Fifty-Fifty

Floradora

4 parts gin (2 oz./60 ml.) 4 parts dry vermouth (2 oz./60 ml.) Spanish olive

4 parts gin (2 oz./60 ml.) 4 parts fresh lime juice (2 oz./60 ml.) Grenadine (1 tbsp.) Bar sugar (½ tsp.) Sparkling water

Stir liquid ingredients in mixing glass with cracked ice. Strain into chilled cocktail glass and garnish with olive.

Fine and Dandy 4 parts gin (2 oz./60 ml.) 2 parts Triple Sec (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Dash orange bitters

Combine all ingredients, except sparkling water, with cracked ice in a cocktail shaker. Shake well and strain over ice cubes into a chilled highball glass. Fill with sparkling water and stir gently.

Florida

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

4 parts gin (2 oz./60 ml.) 1 part kirshwasser (½ oz./15 ml.) 1 part Cointreau (½ oz./15 ml.) Fresh lemon juice (1 tbsp.) Fresh orange juice

Fino Martini

Combine all ingredients, except orange juice, in a cocktail shaker with cracked ice. Shake well and strain over ice cubes into a chilled highball glass. Fill with orange juice and stir again.

6 parts gin or vodka (3 oz./90 ml.) Fino sherry (1 tsp.) Lemon twist

Stir gin (or vodka) and sherry in a mixing glass with ice cubes. Strain into chilled cocktail glass and garnish with lemon twist.

Flying Dutchman 4 parts gin (2 oz./60 ml.) Pernod (1 tsp.)

Stir ingredients with ice cubes in a chilled old-fashioned glass.

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Favorite

Foghorn

Frankenjack

4 parts gin (2 oz./60 ml.) Chilled ginger beer Lemon slice

4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) 2 parts apricot brandy (1 oz./30 ml.) 2 parts Triple Sec (1 oz./30 ml.) Maraschino cherry

GIN

Fill a chilled pilsner glass almost to the top with ginger beer. Pour in gin and stir gently. Garnish with lemon slice.

Fraise Fizz 4 parts gin (2 oz./60 ml.) 2 parts strawberry liqueur (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Bar sugar (½ tsp.) Sparkling water Lemon twist 1 fresh strawberry

Combine gin, liqueur, lemon juice, and sugar with cracked ice in a cocktail shaker. Shake well and strain into chilled highball glass over ice cubes. Fill with sparkling water and stir gently. Garnish with lemon twist and strawberry.

Combine all ingredients, except cherry, with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass. Garnish with cherry.

Free Silver 4 parts gin (2 oz./60 ml.) 2 parts dark rum (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (½ tsp.) Milk (1 tbsp.) Sparkling water

Combine all ingredients, except sparkling water, with cracked ice in a cocktail shaker and shake well. Strain over ice cubes into chilled collins glass. Fill with sparkling water and stir gently.

Froth Blower 4 parts gin (2 oz./60 ml.) Grenadine (1 tsp.) 1 egg white

Combine all ingredients with cracked ice in a blender. Blend until smooth and pour into a chilled oldfashioned glass.

Genoa 4 parts gin (2 oz./60 ml.) 3 parts grappa (1½ oz./45 ml.) 1 part white Sambuca (½ oz./15 ml.) Dry vermouth (2 tsp.) Spanish olive Gibson

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Stir liquid ingredients with cracked ice in a mixing glass. Strain into chilled cocktail glass and garnish with the olive.

The New York Bartender’s Guide

6 parts gin or vodka (3 oz./90 ml.) 3 – 5 dashes dry vermouth (to taste) Cocktail onions

Pour gin or vodka in a mixing glass with ice cubes and stir well. Pour into chilled cocktail glass and garnish with 2 or 3 cocktail onions.

Gin and Bitters (Pink Gin) 1 tsp. Angostura bitters Gin

Pour bitters into cocktail glass and swirl around until it is entirely coated with bitters. Fill with gin. This drink should be served at room temperature

Gilroy 4 parts gin (2 oz./60 ml.) 2 parts cherry brandy (1 oz./30 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 3 – 5 dashes orange bitters

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Pour into chilled oldfashioned glass.

Gimlet 6 parts gin (3 oz./90 ml.) 2 parts Rose’s lime juice (1 oz./30 ml.)

Combine ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Gin Aloha 4 parts gin (2 oz./60 ml.) 3 parts Triple Sec (1½ oz./45 ml.) 1 part unsweetened pineapple juice (½ oz./15 ml.) Dash orange bitters

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Gimlet

Gin and Ginger 4 parts gin (2 oz./60 ml.) Ginger ale Lemon twist

Pour gin into chilled highball glass filled with ice cubes. Twist lemon over glass and drop in. Fill with ginger ale and stir gently.

Gin and It 6 parts gin (3 oz./90 ml.) 2 parts sweet vermouth (1 oz./30 ml.)

Stir ingredients without ice in a mixing glass. Pour into cocktail glass.

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Gibson

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Gin and Sin

Gin Cassis

4 parts gin (2 oz./60 ml.) 4 parts fresh lemon juice (2 oz./60 ml.) 4 parts fresh orange juice (2 oz./60 ml.) 2 dashes grenadine

4 parts gin (2 oz./60 ml.) 1 part crème de cassis (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Strain into chilled cocktail glass.

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Pour into chilled oldfashioned glass.

Gin and Tonic

Gin Cooler

4 parts gin (2 oz./60 ml.) Tonic water Lime wedge

4 parts gin (2 oz./60 ml.) Bar sugar (½ tsp.) Sparkling water Lemon peel

Pour gin and tonic water into a chilled collins glass. Add ice cubes and stir. Squeeze lime wedge over drink and drop in.

Gin Buck 4 parts gin (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Ginger ale

Pour all ingredients into chilled old-fashioned glass over ice cubes. Stir well.

Mix gin with sugar in the bottom of a chilled collins glass. Add ice cubes and fill with sparkling water. Stir gently and garnish with lemon peel.

Gin Daisy 6 parts gin (3 oz./90 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Grenadine (1 tbsp.) Sugar syrup (1 tsp.) Sparkling water Orange slice

Combine all ingredients, except orange slice and sparkling water, in a cocktail shaker with cracked ice. Shake well. Pour into chilled highball glass. Top off with sparkling water, stir gently, and garnish with orange slice.

Gin Rickey

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The New York Bartender’s Guide

Gin Sangaree

6 parts gin (3 oz./90 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Water (1 tsp.) Bar sugar (1 tsp.) Lemon slice

4 parts gin (2 oz./60 ml.) Ruby port (1 tbsp.) Water (1 tsp.) Bar sugar (½ tsp.) Sparkling water

Dissolve sugar in lemon juice and water in the bottom of a chilled highball glass. Add gin and stir. Fill glass with ice cubes and garnish with lemon slice.

Gin Fizz 4 parts gin (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (1 tsp.) Sparkling water

Combine all ingredients, except sparkling water, in a cocktail shaker with cracked ice. Shake well and strain over ice cubes into chilled highball. Fill with sparkling water and stir gently.

Gin Milk Punch 4 parts gin (2 oz./60 ml.) 12 parts milk (6 oz./180 ml.) Bar sugar (½ tsp.) Freshly ground nutmeg

Combine all ingredients, except nutmeg, in a cocktail shaker with cracked ice. Shake well and pour into chilled highball glass. Sprinkle with nutmeg.

Dissolve sugar in water in the bottom of a chilled highball glass. Add gin and stir. Add ice cubes and fill glass with sparkling water. Stir gently and float port on top.

Gin Sidecar 4 parts gin (2 oz./60 ml.) 2 parts Triple Sec (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Pour into chilled oldfashioned glass.

Gin Sling 4 parts gin (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Water (1 tsp.) Bar sugar (1 tsp.) Orange twist

In the bottom of a mixing glass, dissolve sugar in water and lemon juice. Add gin and stir. Pour over ice cubes into a chilled old-fashioned glass and garnish with orange twist.

Gin Rickey 4 parts gin (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Sparkling water

Pour gin and lime juice over ice cubes into chilled highball glass. Fill with sparkling water and stir gently.

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Gin Fix

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Gin Smash

Golden Fizz

6 parts gin (3 oz./90 ml.) 2 parts sparkling water (1 oz./30 ml.) Bar sugar (1 tsp.) 4 fresh mint sprigs Lemon twist

5 parts gin (2½ oz./75 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Bar sugar (½ tsp.) 1 egg yolk or 1 tbsp. egg yolk substitute Sparkling water Lemon slice

In the bottom of a chilled oldfashioned glass, muddle the mint sprigs with the sugar and sparkling water. Fill the glass with ice cubes and add gin. Stir well and garnish with lemon twist.

Golden Dawn 4 parts gin (2 oz./60 ml.) 2 parts apricot liqueur (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.) 4 parts fresh orange juice (2 oz./60 ml.) Dash grenadine

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Golden Daze 4 parts gin (2 oz./60 ml.) 2 parts peach brandy (1 oz./30 ml.) 2 parts fresh orange juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine all ingredients, except sparkling water and lemon, in a cocktail shaker with cracked ice. Shake vigorously and pour into chilled collins glass. Fill with sparkling water and stir gently. Garnish with lemon slice.

Golden Hornet 4 parts gin (2 oz./60 ml.) 1 part scotch (½ oz./15 ml.) 1 part amontillado sherry (½ oz./15 ml.) Lemon twist

Stir gin and sherry in a mixing glass with ice cubes. Pour into chilled old-fashioned glass. Float scotch on top and garnish with lemon twist.

Golden Rooster 4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part Cointreau (½ oz./15 ml.) 1 part apricot brandy (½ oz./15 ml.) Maraschino cherry

Combine all ingredients, except cherry, with cracked ice in a cocktail shaker. Shake well and pour into a chilled old-fashioned glass. Garnish with cherry.

Golf Cocktail 6 parts gin (3 oz./90 ml.) 2 parts dry vermouth (1 oz./30 ml.) 3 dashes Angostura bitters

Stir ingredients with cracked ice in a mixing glass and strain into chilled cocktail glass.

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The New York Bartender’s Guide

Granville

4 parts gin (2 oz./60 ml.) 2 parts light rum (1 oz./30 ml.) 2 parts apricot brandy (1 oz./30 ml.)

4 parts gin (2 oz./60 ml.) Grand Marnier (1 tsp.) Calvados (1 tsp.) Fresh lemon juice (1 tsp.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Grand Passion 4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) 2 parts passion fruit syrup (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Orange peel

Combine all liquid ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with orange twist.

Grand Royal Fizz 4 parts gin (2 oz./60 ml.) Maraschino liqueur (1 tsp.) 3 parts fresh orange juice (1½ oz./45 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (½ tsp.) Half-and-half (2 tsp.) Sparkling water

Combine all ingredients, except sparkling water, with cracked ice in a cocktail shaker and shake well. Strain into a chilled highball glass over ice cubes. Fill with sparkling water and stir gently.

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Grapefruit Cocktail 4 parts gin (2 oz./60 ml.) 4 parts grapefruit juice (2 oz./60 ml.) Maraschino liqueur (2 tsp.) Maraschino cherry

Combine liquid ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with cherry.

Grapevine 4 parts gin (2 oz./60 ml.) 4 parts red grape juice (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Sugar syrup (½ tsp.) Dash grenadine

Pour all ingredients over ice cubes into a chilled old-fashioned glass and stir well.

Great Dane 4 parts gin (2 oz./60 ml.) 2 parts cherry Heering (1 oz./30 ml.) 1 part dry vermouth (½ oz./15 ml.) Kirshwasser (1 tsp.) Lemon twist

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with lemon twist.

GIN

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GIN

Gradeal Special

GIN

Great Secret

Green Dragon

4 parts gin (2 oz./60 ml.) 2 parts Lillet blanc (1 oz./30 ml.) 3 – 5 dashes Angostura bitters Orange twist

4 parts gin (2 oz./60 ml.) 2 parts green crème de menthe (1 oz./30 ml.) 1 part Jagermeister (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) 3 – 5 dashes orange bitters

Combine all ingredients, except orange twist, with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with orange twist.

Green Devil 4 parts gin (2 oz./60 ml.) 4 parts green crème de menthe (2 oz./60 ml.) 1 part fresh lime juice (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain over ice cubes into chilled old-fashioned glass.

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Greenback 4 parts gin (2 oz./60 ml.) 2 parts green crème de menthe (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.)

Combine ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled oldfashioned glass over ice cubes.

Harlem Cocktail 4 parts gin (2 oz./60 ml.) 3 parts pineapple juice (1½ oz./45 ml.) Maraschino liqueur (1 tsp.) Diced fresh pineapple (1 tbsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well. Strain into chilled oldfashioned glass.

Hasty Cocktail Green Dragon

4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 3 – 5 dashes Pernod Grenadine (1 tsp.)

Combine all ingredients with cracked ice in a mixing glass. Stir well and strain into chilled cocktail glass.

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Honolulu Cocktail

4 parts gin (2 oz./60 ml.) 1 part Triple Sec (½ oz./15 ml.) 1 part pineapple juice (½ oz./15 ml.)

Combine ingredients in cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass.

4 parts gin (2 oz./60 ml.) 2 parts pineapple juice (1 oz./30 ml.) Fresh lemon juice (1 tsp.) Fresh lime juice (1 tsp.) Fresh orange juice (1 tsp.) Dash orange bitters Bar sugar (½ tsp.)

Hawaiian Orange Blossom

Combine all ingredients in a cocktail shaker with cracked ice and shake well. Strain into chilled cocktail glass.

GIN

Hawaiian Cocktail

4 parts gin (2 oz./60 ml.) 2 parts Triple Sec (1 oz./30 ml.) 4 parts fresh orange juice (2 oz./60 ml.) 2 parts pineapple juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled sour glass.

Hoffman House Cocktail 4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 3 dashes orange bitters Spanish olive

Stir all ingredients, except olive, in a mixing glass. Strain into chilled cocktail glass and garnish with olive.

Harlem Cocktail

Homestead Cocktail 4 parts gin (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) Orange slice

Stir gin and vermouth with ice cubes in a mixing glass. Strain into chilled cocktail glass and garnish with orange slice.

GIN

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GIN

Hudson Bay

Inca Cocktail

4 parts gin (2 oz./60 ml.) 2 parts cherry brandy (1 oz./30 ml.) 151-proof rum (1 tbsp.) 1 part fresh orange juice (½ oz./15 ml.) Fresh lime juice (1 tbsp.)

4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 2 parts dry sherry (1 oz./30 ml.) Dash orange bitters Dash Orgeat (almond) syrup

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine all ingredients in a mixing glass with cracked ice and stir well. Strain into chilled cocktail glass.

Hula-Hula

Income Tax Cocktail

4 parts gin (2 oz./60 ml.) 2 parts fresh orange juice (1 oz./30 ml.) Triple Sec (1 tbsp.)

4 parts gin (2 oz./60 ml.) Dry vermouth (1 tbsp.) Sweet vermouth (1 tbsp.) 3 parts fresh orange juice (1½ oz./45 ml.) 3 dashes Angostura bitters

Combine all ingredients with cracked ice in a cocktail shaker. Strain into chilled cocktail glass.

Ideal Cocktail 4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) Maraschino liqueur (½ tsp.) Fresh lemon juice (1 tsp.) Maraschino cherry

Combine all ingredients, except cherry, with cracked ice in a cocktail shaker. Shake well and pour into chilled cocktail glass. Garnish with cherry.

Imperial Cocktail 4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) Maraschino liqueur (½ tsp.) 2 dashes Angostura bitters

Combine all ingredients in a mixing glass with ice cubes and stir well. Strain into chilled cocktail glass.

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Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Jamaica Glow 4 parts gin (2 oz./60 ml.) 1 part dry red wine (½ oz./15 ml.) Dark rum (1 tbsp.) 1 part fresh orange juice (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

James Bond Martini 6 parts gin (3 oz./90 ml.) 2 parts vodka (1 oz./30 ml.) 1 part Lillet blanc (½ oz./15 ml.) Lemon twist

Combine liquid ingredients in a cocktail shaker with cracked ice and shake well. Strain into a chilled cocktail glass and garnish with lemon twist.

The New York Bartender’s Guide

Johnny Cocktail

4 parts gin (2 oz./60 ml.) 3 parts green Chartreuse (1½ oz./45 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 3 dashes orange bitters Maraschino cherry

4 parts sloe gin (2 oz./60 ml.) 2 parts Triple Sec (1 oz./30 ml.) Pernod (1 tsp.)

Combine liquid ingredients with cracked ice in a mixing glass and stir well. Strain into chilled cocktail glass and garnish with cherry.

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Joulouville 4 parts gin (2 oz./60 ml.) 2 parts apple brandy (1 oz./30 ml.) Sweet vermouth (1 tbsp.) 1 part fresh lemon juice (½ oz./15 ml.) 3 dashes grenadine

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Journalist 4 parts gin (2 oz./60 ml.) Dry vermouth (1 tsp.) Sweet vermouth (1 tsp.) Triple Sec (1 tsp.) Fresh lime juice (1 tsp.) Dash Angostura bitters

Journalist

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Judge, Jr. Jockey Club Cocktail 4 parts gin (2 oz./60 ml.) White crème de cacao (½ tsp.) 1 part fresh lemon juice (½ oz./15 ml.) Dash Angostura bitters

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

4 parts gin (2 oz./60 ml.) 4 parts light rum (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Grenadine (2 tsp.)

Combine all ingredient with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

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GIN

Jewel Cocktail

Judgette Cocktail 4 parts gin (2 oz./60 ml.) 3 parts peach brandy (1½ oz./45 ml.) 2 parts dry vermouth (1 oz./30 ml.) Fresh lime juice (½ tsp.) GIN

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

KGB Cocktail 4 parts gin (2 oz./60 ml.) 1½ parts kirshwasser ¾ oz./22.5 ml.) Apricot brandy (½ tsp.) Lemon twist

Combine all ingredients, except lemon, with cracked ice in a cocktail glass. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

Knickerbocker Cocktail 4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) Sweet vermouth (½ tsp.) Lemon twist

Stir liquid ingredients with ice cubes in a mixing glass. Strain into chilled cocktail glass and garnish with lemon twist.

Kup’s Indispensable Cocktail 4 parts gin (2 oz./60 ml.) 1½ parts dry vermouth (¾ oz./22.5 ml.) 1½ parts sweet vermouth (¾ oz./22.5 ml.) Orange twist

Combine liquid ingredients with ice cubes in a mixing glass and stir well. Strain into chilled cocktail glass and garnish with orange twist.

Kyoto Cocktail 4 parts gin (2 oz./60 ml.) 2 parts melon liqueur (1 oz./30 ml.) 1 part dry vermouth (½ oz./15 ml.) Fresh lemon juice (¼ tsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Lady Finger 4 parts gin (2 oz./60 ml.) 3 parts raspberry eau de vie (1½ oz./45 ml.) 2 parts cherry brandy (1 oz./30 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Leap Frog Highball 4 parts gin (2 oz./60 ml.) 3 parts fresh lemon juice (1½ oz./45 ml.) Ginger ale

Pour gin and lemon juice into a chilled highball glass over ice cubes. Fill with ginger ale and stir gently.

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Lone Tree Cocktail

4 parts gin (2 oz./60 ml.) 1 parts sweet vermouth (½ oz./15 ml.) 1 part Grand Marnier (½ oz./15 ml.) Fresh lemon juice (½ tsp.)

4 parts gin (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) 3 dashes orange bitters

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Little Devil 4 parts gin (2 oz./60 ml.) 3 parts light rum (1½ oz./45 ml.) 2 parts Triple Sec (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

London Cocktail 6 parts gin (3 oz./90 ml.) Maraschino liqueur (½ tsp.) 5 dashes orange bitters Bar sugar (½ tsp.) Lemon twist

Combine all ingredients, except lemon, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

London French ‘75’ 4 parts gin (2 oz./60 ml.) 2 parts fresh lemon juice (½ oz./15 ml.) Bar sugar (½ tsp.) Champagne or sparkling wine

Combine ingredients in a mixing glass with ice cubes. Stir well and strain into chilled cocktail glass.

Maiden’s Blush 4 parts gin (2 oz./60 ml.) Triple Sec (½ tsp.) Grenadine (½ tsp.) Fresh lemon juice (½ tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Maiden’s Prayer 4 parts gin (2 oz./60 ml.) 2 parts Curaçao (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Fresh orange juice (1 tbsp.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Main Brace 4 parts gin (2 oz./60 ml.) 2 parts white Curaçao (1 oz./30 ml.) 2 parts white grape juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Combine all ingredients, except champagne, with cracked ice in a cocktail shaker. Shake well and pour into chilled collins glass. Fill with cold champagne.

GIN

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GIN

Leap Year Cocktail

GIN

Martini

McClelland

6 parts gin (3 oz./90 ml.) Dry vermouth (¼ tsp. or less) Spanish olive

4 parts sloe gin (2 oz./60 ml.) 2 parts white Curaçao (1 oz./30 ml.) 3 – 5 dashes orange bitters

Combine gin and vermouth in a mixing glass with ice cubes. Stir well and pour into a chilled cocktail glass. Garnish with olive.

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

NOTE : One of the numerous variations on the Martini in this book combines the gin and vermouth with a splash of Dubonnet. Garnish with a twist of lemon instead of an olive.

Matinee 4 parts gin (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 1 part green Chartreuse (½ oz./15 ml.) 1 part fresh orange juice (½ oz./15 ml.) Dash orange bitters

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Maurice 4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 parts sweet vermouth (½ oz./15 ml.) 2 parts fresh orange juice (1 oz./30 ml.) Dash Angostura bitters

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

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Martini with an Olive

Mellon Cocktail 4 parts gin (2 oz./60 ml.) 1 part maraschino liqueur (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Maraschino cherry Lemon twist

Combine all ingredients, except cherry and lemon twist, in a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass. Garnish with cherry and lemon twist.

The New York Bartender’s Guide

Mississippi Mule

4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) 1 part Pernod (½ oz./15 ml.) 3 – 5 dashes bitters Lemon twist

4 parts gin (2 oz./60 ml.) 1 part crème de cassis (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

Combine ingredients with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass.

Million-Dollar Cocktail 4 parts gin (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 2 parts pineapple juice (1 oz./30 ml.) Grenadine (1 tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake vigorously and strain into chilled cocktail glass.

Moldau 4 parts gin (2 oz./60 ml.) 2 parts slivovotz (1 oz./30 ml.) 1 part fresh orange juice (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Mint Collins 6 parts gin (3 oz./90 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (1 tsp.) 7 fresh mint leaves Sparkling water Lemon slice Mint sprigs

Pour gin, lemon juice and sugar into a chilled collins glass. Drop in the mint leaves and crush them with a bar spoon. Add ice cubes and fill with sparkling water. Stir gently and garnish with lemon slice and mint sprigs. Martini (variation)

GIN

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GIN

Merry Widow

GIN

Moll Cocktail

Morro

3 parts gin (1½ oz./45 ml.) 2 parts sloe gin (1 oz./30 ml.) 2 parts dry vermouth (1 oz./30 ml.) Dash Angostura bitters

4 parts gin (2 oz./60 ml.) 2 parts dark rum (1 oz./30 ml.) 1 part fresh lime juice (½ oz./15 ml.) 1 part pineapple juice (½ oz./15 ml.) Bar sugar (½ tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Montmarte 4 parts gin (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) 1 part white Curaçao (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into a sugarrimmed old-fashioned glass over ice cubes.

Moulin Rouge

Combine ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

4 parts sloe gin (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) 3 – 5 dashes Angostura bitters

Moon Shot

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

4 parts gin (2 oz./60 ml.) 6 parts clam juice (3 oz./90 ml.) Dash Tabasco® sauce

Combine all ingredients in a mixing glass with ice cubes and stir. Pour into chilled old-fashioned glass.

Morning Joy 4 parts gin (2 oz./60 ml.) 3 parts crème de bananes (1½ oz./45 ml.) 6 parts fresh orange juice (3 oz./90 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled sour glass.

Napoleon 4 parts gin (2 oz./60 ml.) 1 part white Curaçao (½ oz./15 ml.) Dubonnet rouge (1 tsp.) Amer Picon (1 tsp.)

Combine ingredients in mixing glass with cracked ice and stir. Strain into chilled cocktail glass.

Negroni 4 parts gin (2 oz./60 ml.) 2 parts Campari (1 oz./30 ml.) 1 part sweet vermouth (½ oz./15 ml.) Orange twist

Combine all ingredients, except orange twist, in a cocktail shaker with cracked ice. Shake well and strain into chilled old-fashioned glass over ice cubes. Garnish with orange twist.

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Newport Cooler

4 parts gin (2 oz./60 ml.) Fresh lemon juice (½ tsp.) Raspberry syrup (½ tsp.) 1 tsp. sweet vermouth

4 parts gin (2 oz./60 ml.) 1 part brandy (½ oz./15 ml.) 1 part peach liqueur (½ oz./15 ml.) Fresh lime juice (¼ tsp.) Ginger ale

Combine ingredients with cracked ice in a cocktail shaker. Shake vigorously and strain into chilled cocktail glass.

New Orleans Gin Fizz 4 parts gin (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Sugar syrup (1 tsp.) 1 part half-and-half (½ oz./15 ml.) 1 egg white (or 1 tbsp. egg white substitute) Sparkling water Lime slice

Combine all ingredients, except sparkling water and lime slice, in a cocktail shaker with cracked ice. Shake vigorously. Strain into a chilled collins glass over ice cubes. Fill with sparkling water and stir gently. Garnish with lime slice.

Newbury 4 parts gin (2 oz./60 ml.) 3 parts sweet vermouth (1½ oz./45 ml.) Triple Sec (¼ tsp.) Lemon twist

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

Pour all ingredients, except ginger ale, into a chilled collins glass over ice cubes. Fill with ginger ale and stir gently.

Nightmare 4 parts gin (2 oz./60 ml.) 2 parts Madeira (1 oz./30 ml.) 2 parts cherry brandy (1 oz./30 ml.) Fresh orange juice (1 tsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Normandy Cocktail 4 parts gin (2 oz./60 ml.) 2 parts Calvados (1 oz./30 ml.) 1 part apricot brandy (½ oz./15 ml.) Fresh lemon juice (¼ tsp.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Octopus’s Garden 6 parts gin (3 oz./90 ml.) 2 parts dry vermouth (1 oz./30 ml.) Smoked baby octopus Black olive

Combine liquid ingredients in a cocktail shaker with cracked ice and shake well. Strain into a chilled cocktail glass and garnish with olive and octopus.

GIN

113

GIN

New Love Cocktail

GIN

Opal Cocktail

Orange Oasis

4 parts gin (2 oz./60 ml.) 1 part Triple Sec (½ oz./15 ml.) 2 parts fresh orange juice (1 oz./30 ml.) Bar sugar (¼ tsp.)

4 parts gin (2 oz./60 ml.) 2 parts cherry brandy (1 oz./30 ml.) 8 parts fresh orange juice (½ cup or 4 oz./120 ml.) Ginger ale

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine all ingredients, except ginger ale, with cracked ice in a cocktail shaker. Strain over ice cubes into a chilled highball glass. Fill with ginger ale and stir gently.

Opera 4 parts gin (2 oz./60 ml.) 2 parts Dubonnet rouge (1 oz./30 ml.) 1 part maraschino liqueur (½ oz./15 ml.)

Stir ingredients with cracked ice in a mixing glass. Strain into chilled cocktail glass.

Orange Blossom Cocktail 4 parts gin (2 oz./60 ml.) 4 parts fresh orange juice (2 oz./60 ml.) Orange slice

Combine all ingredients, except orange slice, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with orange slice.

Paisley Martini 6 parts gin (3 oz./90 ml.) Dry vermouth (½ tsp.) Scotch (½ tsp.)

Combine all ingredients with ice cubes in a mixing glass. Stir well and strain into a chilled cocktail glass.

Pall Mall 4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.) White crème de menthe (1 tsp.) Dash orange bitters

Combine all ingredients in a mixing glass with ice cubes. Stir well and strain into chilled cocktail glass.

Palm Beach Cocktail Orange Buck 4 parts gin (2 oz./60 ml.) 4 parts fresh orange juice (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Ginger ale Lime slice

4 parts gin (2 oz./60 ml.) Sweet vermouth (1 tsp.) 4 parts grapefruit juice (2 oz./60 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine all ingredients, except ginger ale and lime slice, with cracked ice in a cocktail shaker. Shake well and strain into a chilled collins glass over ice cubes. Fill with ginger ale and stir gently. Garnish with lime slice.

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The New York Bartender’s Guide

Peace Train

4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) 1 part crème de cassis (½ oz./15 ml.)

3 parts gin (1½ oz./45 ml.) 2 parts Calvados (1 oz./30 ml.) 2 parts sweet vermouth (1 oz./30 ml.) Yellow Chartreuse (1 tbsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Park Avenue 4 parts gin (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) 1 part pineapple juice (½ oz./15 ml.)

Stir ingredients with cracked ice in a mixing glass. Strain into chilled cocktail glass.

Peach Blow Fizz 6 parts gin (3 oz./90 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 2 parts half-and-half (1 oz./30 ml.) Sugar syrup (1 tsp.) 5 fresh strawberries, mashed Sparkling water Fresh peach wedge

Combine all ingredients, except sparkling water and peach, with cracked ice in a cocktail shaker. Shake well and pour into chilled highball glass. Fill with sparkling water and stir gently. Garnish with peach wedge.

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Peggy-O Cocktail 4 parts gin (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) Dubonnet rouge (¼ tsp.) Pernod (¼ tsp.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Pegu Club Cocktail 4 parts gin (2 oz./60 ml.) 2 parts white Curaçao (1 oz./30 ml.) Fresh lime juice (1 tbsp.) Dash Angostura bitters Dash orange bitters

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Pen Dennis Club Cocktail 4 parts gin (2 oz./60 ml.) 2 parts apricot brandy (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Sugar syrup (1 tsp.) 3 – 5 dashes bitters

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

GIN

115

GIN

Parisian

GIN

Perfect Martini

Pink Pussycat

6 parts gin (3 oz./90 ml.) Dry vermouth (½ tsp.) Sweet vermouth (½ tsp.) Spanish olive

4 parts gin (2 oz./60 ml.) Pineapple juice Dash grenadine Pineapple spear

Combine liquid ingredients with ice cubes in a mixing glass and stir well. Strain into chilled cocktail glass and garnish with olive.

Pour gin into a chilled highball glass over ice cubes. Fill with pineapple juice and add a dash of grenadine. Stir gently and garnish with pineapple spear.

Peyton Place 3 parts sloe gin (1½ oz./45 ml.) 2 parts gin (1 oz./30 ml.) 5 parts grapefruit juice (2½ oz./75 ml.) 1 part sugar syrup (½ oz./15 ml.) Club soda

Mix all ingredients, except soda, with cracked ice in a cocktail shaker. Pour into chilled collins glass. Fill with club soda. Stir gently.

Pink Rose 4 parts gin (2 oz./60 ml.) Fresh lemon juice (1 tsp.) Half-and-half (1 tsp.) Grenadine (¼ tsp.) 1 egg white (or 1 tbsp. egg white substitute)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Piccadilly Cocktail 4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) Pernod (¼ tsp.) Dash grenadine

Stir ingredients with ice in a mixing glass and strain into chilled cocktail glass.

Pink Lady 4 parts gin (2 oz./60 ml.) Grenadine (1 tsp.) Half-and-half (1 tsp.) Fresh lemon juice (1 tsp.) 1 egg white (or 1 tbsp. egg white substitute)

Combine all ingredients with cracked ice in a cocktail shaker. Shake vigorously and strain into chilled cocktail glass.

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Peyton Place

The New York Bartender’s Guide

Pluggy’s Favorite 4 parts gin (2 oz./60 ml.) 4 parts Pernod (2 oz./60 ml.) 4 parts water (2 oz./60 ml.)

GIN

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled old-fashioned glass over ice cubes.

Polish Sidecar 4 parts gin (2 oz./60 ml.) 2 parts blackberry brandy (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Fresh blackberries

Combine all ingredients, except berries, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with blackberries.

Pollyanna 6 parts gin (3 oz./90 ml.) 1 part sweet vermouth (½ oz./15 ml.) Grenadine (½ tsp.) 3 orange slices 3 pineapple slices

Muddle fruit slices with all ingredients in a mortar and pestle. Pour ingredients into a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass.

Polish Sidecar

Post-Modern Lemonade 4 parts sloe gin (2 oz./60 ml.) 4 parts dry sherry (2 oz./60 ml.) 2 parts aquavit (1 oz./30 ml.) 6 parts fresh lemon juice (3 oz./90 ml.) Slivovitz (1 tbsp.) 2 parts sugar syrup (1 oz./30 ml.) Sparkling water Lemon twist

Combine all ingredients, except lemon twist and sparkling water, with cracked ice in a cocktail shaker. Shake well and strain over ice cubes into chilled collins glass. Stir gently and garnish with lemon twist.

Pompano 4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) 4 parts grapefruit juice (2 oz./60 ml.) Dash orange bitters

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

GIN

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GIN

Prince’s Smile

Ramos Fizz

4 parts gin (2 oz./60 ml.) 2 parts apple brandy (1 oz./30 ml.) 2 parts apricot brandy (1 oz./30 ml.) Fresh lemon juice (1 tsp.)

6 parts gin (3 oz./90 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) Bar sugar (1 tsp.) Half-and-half (1 tsp.) 3 – 5 dashes orange flower water 1 egg white (or 1 tbsp. egg white substitute) Sparkling water

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Princeton Cocktail 6 parts gin (3 oz./90 ml.) 2 parts ruby port (1 oz./30 ml.) 3 – 5 dashes Angostura bitters Lemon twist

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with lemon twist.

Queen Elizabeth 6 parts gin (3 oz./90 ml.) 1 part dry vermouth (½ oz./15 ml.) Benedictine (2 tsp.)

Combine all ingredients, except egg white and sparkling water, with cracked ice in a cocktail shaker. Shake vigorously and pour into chilled collins glass. Fill with sparkling water and egg white and stir gently.

Red Cloud 4 parts gin (2 oz./60 ml.) 2 parts apricot liqueur (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Grenadine (1 tsp.) Dash Angostura bitters

Combine ingredients with ice cubes in a mixing glass and stir well. Strain into chilled cocktail glass.

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Racquet Club Cocktail

Red Lion

4 parts gin (2 oz./60 ml.) 1½ parts dry vermouth (¾ oz./22.5 ml.) Dash orange bitters

Combine all ingredients in a mixing glass with ice cubes. Stir well and strain into chilled cocktail glass.

4 parts gin (2 oz./60 ml.) 3 parts orange liqueur (1½ oz./45 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 1 part fresh orange juice (½ oz./15 ml.) Grenadine (½ tsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

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Rocky Green Dragon

4 parts gin (2 oz./60 ml.) 1 part fino sherry (½ oz./15 ml.) 1 part half-and-half (½ oz./15 ml.) Freshly grated nutmeg

4 parts gin (2 oz./60 ml.) 2 parts green Chartreuse (1 oz./30 ml.) 1 part cognac (½ oz./15 ml.)

Combine all ingredients, except nutmeg, with cracked ice in a cocktail shaker. Shake well and strain into chilled old-fashioned glass over ice cubes. Sprinkle nutmeg on top.

Combine ingredients in a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass.

Rendez-Vous

6 parts gin (3 oz./90 ml.) 2 parts dry vermouth (1 oz./30 ml.) 2 parts sweet vermouth (1 oz./30 ml.) Benedictine (¼ tsp.)

4 parts gin (2 oz./60 ml.) 2 parts cherry eau de vie (1 oz./30 ml.) 1 part Campari (½ oz./15 ml.) Lemon twist

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

Resolute Cocktail 4 parts gin (2 oz./60 ml.) 2 parts apricot brandy (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Road Runner 4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) Grenadine (1 tsp.) Pernod (¼ tsp.)

Rolls Royce

Combine all ingredients with ice cubes in a mixing glass. Stir well and strain into chilled cocktail glass.

Roman Cooler 4 parts gin (2 oz./60 ml.) 2 parts Punt e Mes (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Sugar syrup (1 tsp.) Sweet vermouth (½ tsp.) Sparkling water Orange twist

Combine all ingredients, except sparkling water and orange twist, with cracked ice in a cocktail shaker. Strain into a chilled highball glass over ice cubes. Fill with sparkling water and stir gently. Garnish with orange twist.

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

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Renaissance

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Rose Cocktail

Saketini

4 parts gin (2 oz./60 ml.) 2 parts apricot brandy (1 oz./30 ml.) 2 parts dry vermouth (1 oz./30 ml.) Grenadine (1 tsp.) Fresh lemon juice (1 tsp.) Lemon wedge Bar sugar

6 parts gin (3 oz./90 ml.) 1 part sake (½ oz./15 ml.) Lemon twist

Rim a chilled cocktail glass with sugar by moistening the rim with the lemon wedge and dipping it into a saucer with bar sugar. Discard the lemon wedge. Combine remaining ingredients with cracked ice in a cocktail shaker and shake well. Strain into the sugar-rimmed glass.

Roselyn Cocktail 4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) Grenadine (1 tsp.) Lemon twist

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

San Sebastain 4 parts gin (2 oz./60 ml.) 1 part light rum (½ oz./15 ml.) 1 part Triple Sec (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 1 part grapefruit juice (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine all ingredients, except lemon twist, with ice cubes in a mixing glass. Stir well and strain into chilled cocktail glass. Garnish with lemon twist.

Self-Starter

Ruby Fizz

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

6 parts sloe gin (3 oz./90 ml.) 3 parts fresh lemon juice (1½ oz./45 ml.) Grenadine (1 tbsp.) Sugar syrup (1 tsp.) 1 egg white (or 1 tbsp. egg white substitute) Sparkling water

Combine all ingredients, except sparkling water, with cracked ice in a cocktail shaker. Shake well and strain into chilled highball glass over ice cubes. Fill with sparkling water and stir gently.

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4 parts gin (2 oz./60 ml.) 2 parts Lillet blanc (1 oz./30 ml.) 1 part apricot brandy (½ oz./15 ml.) Pernod (¼ tsp.)

Seventh Heaven 4 parts gin (2 oz./60 ml.) 1 part maraschino liqueur (½ oz./15 ml.) 1 part grapefruit juice (½ oz./15 ml.) Fresh mint sprig

Combine all ingredients, except mint sprig, with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with mint sprig.

The New York Bartender’s Guide

Silver Fizz

4 parts gin (2 oz./60 ml.) 1 part fino sherry (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 1 part fresh orange juice (½ oz./15 ml.) Sugar syrup (1 tbsp.)

6 parts gin (3 oz./90 ml.) 3 parts fresh lemon juice (1½ oz./45 ml.) Bar sugar (1 tsp.) 1 egg white (or 1 tbsp. egg white substitute) Sparkling water

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass.

Combine all ingredients, except sparkling water, with cracked ice in a cocktail shaker. Shake well and strain into chilled highball glass over ice cubes. Fill with sparkling water and stir gently.

Silicon Alley 4 parts gin (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Scoop vanilla ice cream Sparkling water

Combine all ingredients, except sparkling water, in a blender with cracked ice. Blend briefly until thick and smooth and pour into chilled highball glass. Fill with sparkling water.

Silver Bullet 4 parts gin (2 oz./60 ml.) 2 parts Jagermeister (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Silver King Cocktail 4 parts gin (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Sugar syrup (1 tsp.) 1 egg white or (1 tbsp. egg white substitute) Dash Angostura bitters

Combine all ingredients with cracked ice in a cocktail shaker and shake vigorously. Strain into chilled cocktail glass.

Silver Streak 6 parts gin (3 oz./90 ml.) 3 parts Jagermeister (1½ oz./45 ml.)

Combine ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Silver Cocktail 4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) Maraschino liqueur (1 tsp.) 3 dashes orange bitters Lemon twist

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

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Seville

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Singapore Sling

Sloe Gin Rickey

6 parts gin (3 oz./90 ml.) 2 parts cherry brandy (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (1 tsp.) Sparkling water Maraschino cherry Orange slice

4 parts sloe gin (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Sparkling water Lime slice

Combine all ingredients, except sparkling water, brandy and fruit, with cracked ice in a cocktail shaker. Shake well and strain into chilled collins glass over ice cubes. Fill with sparkling water and float brandy on top. Garnish with fruit.

Sloe Gin Cocktail 6 parts sloe gin (3 oz./90 ml.) Dry vermouth (1 tsp.) 2 dashes Angostura bitters

Stir ingredients with ice cubes in a mixing glass and strain into chilled cocktail glass.

Sloe Gin Fizz 4 parts sloe gin (2 oz./60 ml.) 3 parts fresh lemon juice (1½ oz./45 ml.) Sugar syrup (1 tsp.) Sparkling water Lemon slice

Pour sloe gin and lime juice into a chilled highball glass over ice cubes. Fill with sparkling water and stir gently. Garnish with lime slice.

Sloe Screw 4 parts sloe gin (2 oz./60 ml.) Fresh orange juice

Pour sloe gin into a chilled highball glass over ice cubes. Fill with orange juice and stir.

Smoky Martini 6 parts gin (3 oz./09 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 tsp. scotch Lemon twist

Combine liquid ingredients in a mixing glass with cracked ice and shake well. Strain into a chilled cocktail glass and garnish with twist.

Combine all ingredients, except sparkling water and lemon slice, with cracked ice in a cocktail shaker. Shake well and strain into a chilled highball glass over ice cubes. Fill with sparkling water, stir gently and garnish with lemon slice.

Singapore Sling

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Snowball 4 parts gin (2 oz./60 ml.) 2 parts Pernod (1 oz./30 ml.) 1 part half-and-half (½ oz./15 ml.)

GIN

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Southern Bride 6 parts gin (3 oz./90 ml.) Maraschino liqueur (1 tsp.) 4 parts grapefruit juice (2 oz./60 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into a chilled cocktail glass.

Sloe Screw

Spencer Cocktail Southern Gin Cocktail 6 parts gin (3 oz./90 ml.) 1 part Triple Sec (½ oz./15 ml.) 3 dashes orange bitters Lemon twist

4 parts gin (2 oz./60 ml.) 2 parts apricot brandy (1 oz./30 ml.) Fresh orange juice (½ tsp.) Dash Angostura bitters Maraschino cherry Orange twist

Combine all ingredients, except lemon twist, with ice cubes in a mixing glass. Stir well and strain into chilled cocktail glass. Garnish with lemon twist.

Combine all ingredients, except fruit, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with cherry and orange twist.

Southside Cocktail

Star Daisy

6 parts gin (3 oz./90 ml.) 3 parts fresh lemon juice (1½ oz./45 ml.) Bar sugar (1 tsp.) Fresh mint sprig

4 parts gin (2 oz./60 ml.) 3 parts Calvados brandy (1½ oz./45 ml.) 3 parts fresh lemon juice (1½ oz./45 ml.) Triple Sec (½ tsp.) Sugar syrup (1 tsp.)

Combine all ingredients, except mint, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with mint.

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled wine glass.

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Strega Sour

Tailspin

4 parts gin (2 oz./60 ml.) 2 parts Strega (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Lemon slice

4 parts gin (2 oz./60 ml.) 3 parts green Chartreuse (1½ oz./45 ml.) 3 parts sweet vermouth (1½ oz./45 ml.) Dash orange bitters Lemon twist Maraschino cherry

Combine all ingredients, except lemon slice, in a cocktail shaker with cracked ice. Shake well and strain into chilled sour glass. Garnish with lemon slice.

Suffering Bastard 4 parts gin (2 oz./60 ml.) 3 parts brandy (1½ oz./45 ml.) 1 part fresh lime juice (½ oz./15 ml.) Sugar syrup (1 tsp.) Angostura bitters (1 tbsp.) Ginger beer Cucumber slice Mint sprig Lime slice

Pour bitters into chilled collins glass and swirl around until the inside of the glass is coated. Discard the excess. Fill glass with ice cubes and add gin, brandy, lime juice, and sugar syrup. Stir well and fill with ginger beer. Stir gently and garnish with cucumber slice, lime slice, and mint sprig.

Pour all ingredients, except cherry and lemon twist, into a mixing glass with ice cubes. Stir well and strain into chilled cocktail glass. Garnish with lemon twist and cherry.

Tango Cocktail 4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 1 part Triple Sec (½ oz./15 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Sweet Martini 6 parts gin (3 oz./90 ml.) 1 part sweet vermouth (½ oz./15 ml.) Dash orange bitters Orange twist

Pour all ingredients, except orange twist, with ice cubes in a mixing glass. Stir well and strain into chilled cocktail glass. Garnish with orange twist.

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Suffering Bastard

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Ten-Gallon Cocktail 2 parts gin (1 oz./30 ml.) 2 parts coffee liqueur (1 oz./30 ml.) 2 parts sweet vermouth (1 oz./30 ml.) GIN

Mix all ingredients with cracked ice in blender or cocktail shaker. Pour into chilled old-fashioned glass.

Thanksgiving Special Cocktail 4 parts gin (2 oz./60 ml.) 3 parts apricot brandy (1½ oz./45 ml.) 2 parts dry vermouth (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Maraschino cherry

Combine all ingredients, except cherry, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with cherry.

Third Degree Cocktail 6 parts gin (3 oz./90 ml.) 2 parts dry vermouth (1 oz./30 ml.) 1 part Pernod (½ oz./15 ml.)

Pour ingredients into mixing glass with ice cubes. Stir and strain into chilled cocktail glass.

Three Stripes Cocktail 4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) 2 parts fresh orange juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Ten-Gallon Cocktail

Tidbit 4 parts gin (2 oz./60 ml.) 1 part fino sherry (½ oz./15 ml.) 1 scoop vanilla ice cream

Put all ingredients in a blender and blend until smooth. Pour into chilled highball glass.

Tom Collins 6 parts gin (3 oz./90 ml.) 4 parts fresh lemon juice (2 oz./60 ml.) 1 part sugar syrup (½ oz./15 ml.) Sparkling water Maraschino cherry Orange slice

Combine all ingredients, except fruit and sparkling water, in a chilled collins glass filled with ice cubes. Fill with sparkling water and stir gently. Garnish with fruit.

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Turf Cocktail

Twin Six Cocktail

4 parts gin (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) 1 part Pernod (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 3 dashes Angostura bitters

4 parts gin (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) Dash grenadine 1 egg white (or 1 tbsp. egg white substitute)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Tutti-Frutti 6 parts gin (3 oz./90 ml.) 2 parts amaretto (1 oz./30 ml.) 2 parts cherry liqueur (1 oz./30 ml.) Chopped fresh apples (2 oz./60 ml.) Chopped fresh pears (2 oz./60 ml.) Chopped fresh peaches (2 oz./60 ml.)

Combine all ingredients in a blender with cracked ice. Blend until smooth and pour into chilled highball glass. NOTE : If you must used canned fruit, use the kind that is packed in its own juice with no added sugar.

Tuxedo Cocktail 4 parts gin (2 oz./60 ml.) 3 parts dry vermouth (1½ oz./45 ml.) Maraschino liqueur (½ tsp.) 3 dashes orange bitters Maraschino cherry

Combine all ingredients, except cherry, with ice cubes in a mixing glass. Stir and strain into chilled cocktail glass. Garnish with cherry.

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Combine ingredients with cracked ice in a cocktail shaker. Shake vigorously and strain into chilled cocktail glass.

Ulanda Cocktail 4 parts gin (2 oz./60 ml.) 2 parts Triple Sec (1 oz./30 ml.) Pernod (1 tsp.)

Combine ingredients with ice cubes in a mixing glass and stir. Strain into chilled cocktail glass.

Union Jack 4 parts gin (2 oz./60 ml.) 2 parts sloe gin (1 oz./30 ml.) Grenadine (1 tsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Union League Club 4 parts gin (2 oz./60 ml.) 2 parts ruby port (1 oz./30 ml.) 3 – 5 dashes orange bitters Orange twist

Combine all ingredients, except orange twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with orange twist.

The New York Bartender’s Guide

Victor

4 parts gin (2 oz./60 ml.) 2 parts amontillado sherry (1 oz./30 ml.) Lemon twist

4 parts gin (2 oz./60 ml.) 2 parts brandy (1 oz./30 ml.) 1 part sweet vermouth (½ oz./15 ml.)

Combine ingredients, except lemon twist, in mixing glass with ice cubes. Stir and strain into chilled cocktail glass. Garnish with lemon twist.

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Velvet Kiss 4 parts gin (2 oz./60 ml.) 1 part crème de cassis (½ oz./15 ml.) 2 parts pineapple juice (1 oz./30 ml.) 2 parts half-and half (1 oz./30 ml.) Dash grenadine

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Verona Cocktail 4 parts gin (2 oz./60 ml.) 2 parts amaretto (1 oz./30 ml.) 1 part sweet vermouth (½ oz./15 ml.) Fresh lemon juice (¼ tsp.) Orange slice

Combine all ingredients, except orange, with cracked ice in a cocktail shaker. Shake well and strain into chilled old-fashioned glass over ice cubes. Garnish with orange slice.

Warsaw at Night Cocktail 4 parts berry vodka (2 oz./60 ml.) 2 parts blackberry brandy (1 oz./30 ml.) 1 part dry vermouth (½ oz./15 ml.) Fresh lemon juice (1 tbsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Wedding Belle Cocktail 4 parts gin (2 oz./60 ml.) 3 parts Dubonnet rouge (1½ oz./45 ml.) 1 part cherry eau de vie (½ oz./15 ml.) 1 part fresh orange juice (½ oz./15 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Wembly Cocktail 4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) Apricot brandy (1 tsp.) Calvados (1 tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

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Valencia Cocktail

White Lily

White Way Cocktail

4 parts gin (2 oz./60 ml.) 3 parts Triple Sec (1½ oz./45 ml.) 3 parts light rum (1½ oz./45 ml.) Pernod (¼ tsp.)

4 parts gin (2 oz./60 ml.) 2 parts white crème de menthe (1 oz./30 ml.)

GIN

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

White Rose 4 parts gin (2 oz./60 ml.) 2 parts maraschino liqueur (1 oz./30 ml.) 4 parts fresh orange juice (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Sugar syrup (1 tsp.) 1 egg white (or 1 tbsp. egg white substitute)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Why Not? 4 parts gin (2 oz./60 ml.) 2 parts apricot brandy (1 oz./30 ml.) 2 parts dry vermouth (1 oz./30 ml.) Fresh lemon juice (¼ tsp.)

Combine ingredients with cracked ice in a cocktail shaker and shake well. Strain Iinto chilled cocktail glass.

Woodstock 4 parts gin (2 oz./60 ml.) 2 part fresh lemon juice (1 oz./30 ml.) Maple syrup (1 tbsp.) Dash orange bitters

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain Iinto chilled cocktail glass.

Xanthia 4 parts gin (2 oz./60 ml.) 3 parts cherry brandy (1½ oz./45 ml.) 3 parts yellow Chartreuse (1½ oz./45 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

White Way Cocktail

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Yale Cocktail 4 parts gin (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) Maraschino liqueur (¼ tsp.) 3 – 5 dashes Angostura bitters GIN

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Yellow Fingers 4 parts gin (2 oz./60 ml.) 2 parts blackberry brandy (1 oz./30 ml.) 2 parts crème de bananes (1 oz./30 ml.) 2 parts half-and-half (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

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129

LIQUEURS, WINES, & APERITIFS L

iqueurs, wines, and aperitifs are versatile and work well in cocktails. There are as many kinds of liqueur as there

are fruits, herbs, and spices in the world. Most liqueurs are made by macerating the prominent ingredient—oranges, for example—in a neutral spirit, and then distilling it. Unlike flavored vodkas, sweeteners and sometimes coloring are added to liqueurs during distillation. Liqueurs are usually lower in alcohol than most hard liquor, although some may reach 100 proof. They are often served after a meal as a dessert. Aperitifs are served before a meal to stimulate the appetite. Their alcohol content is lower than hard liquor so as not to dull the taste buds before dinner. Some of the better know aperitifs are Campari, vermouth, and Lillet. Wine and its relatives (port, sherry, Madeira, champagne) are usually served with dinner, or as an alternative to a cocktail. These grape-derived elixirs contribute to some lovely mixed drinks. Sangria is the classic wine cocktail. And, of course, what better way to drink Champagne than in a Bellini or Mimosa?

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Amaretto Coffee

6 parts dry sherry (3 oz./90 ml.) 2 parts sweet vermouth (1 oz./30 ml.) Dash orange bitters Orange peel

1 cup hot coffee (8 oz.) 3 parts amaretto (1½ oz./45 ml.) Whipped cream (optional) Ground coriander

Mix sherry, vermouth and bitters in cocktail shaker with ice. Strain into chilled sherry glass. Twist orange peel over glass and drop.

Pour amaretto into hot coffee and stir. Top with whipped cream if you like and sprinkle with ground coriander.

Affinity

Amaretto Mist

2 parts dry vermouth (1 oz./30 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 2 parts scotch (1 oz./30 ml.) 3 – 6 dashes Angostura bitters

4 parts amaretto (2 oz./60 ml.) Lemon twist

Stir all ingredients together in a mixing glass and strain into chilled cocktail glass.

Pack an old-fashioned glass with crushed ice. Pour the amaretto into the glass and garnish with lemon twist.

Alabama Slammer 2 parts amaretto (1 oz./30 ml.) 2 parts Southern Comfort (1 oz./30 ml.) 1 part sloe gin (½ oz./15 ml.) Splash of fresh lemon juice

Stir all ingredients except lemon juice in a highball glass over ice. Add the lemon juice.

Alhambra Royale Amaretto Sour

3 parts cognac (1½ oz./45 ml.) Hot chocolate (1 cup) 1 wide slice of orange peel Whipped cream (optional)

Amaretto Sour

Fill mug nearly to the brim with hot chocolate. Twist the orange peel over the mug and drop in. Warm cognac in a ladle over hot water, ignite, and pour carefully while still flaming, into the mug. Stir. Top with a dollop of whipped cream if you wish.

4 parts amaretto (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Orange slice

Shake amaretto and lemon juice well in a cocktail shaker. Strain into chilled sour glass. Garnish with orange slice.

LIQUEURS, WINES, & APERITIFS

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LIQUEURS, WINES, & APERITIFS

Adonis

Amaretto Stinger

Andalusia

4 parts amaretto (2 oz./60 ml.) 2 parts white crème de menthe (1 oz./30 ml.)

4 parts dry sherry (2 oz./60 ml.) 2 parts brandy (1 oz./30 ml.) 2 parts light rum (1 oz./30 ml.) Angostura bitters (¼ tsp.)

Shake ingredients well in cocktail shaker. Strain over cracked ice into chilled cocktail glass.

Amer Picon Cocktail LIQUEURS, WINES, & APERITIFS

4 parts Amer Picon (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Grenadine (1 tsp.)

Pour all ingredients into cocktail shaker with cracked ice and shake well. Strain into chilled cocktail glass.

Americano 3 parts sweet vermouth (1½ oz./45 ml.) 3 parts Campari (1½ oz./45 ml.) Sparkling water Lemon peel

Pour vermouth and Campari into a chilled highball glass over ice cubes. Fill with sparkling water and stir. Garnish with lemon peel.

Combine all ingredients in a mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass.

Angel’s Delight ½ part grenadine (¼ oz./7.5 ml.) ½ part Triple Sec (¼ oz./7.5 ml.) ½ part sloe gin (¼ oz./7.5 ml.) ½ part half-and half (¼ oz./7.5 ml.)

Pour ingredients into glass in order given, carefully so each floats on top of the previous one without mixing.

Angel’s Kiss ½ part white crème de cacao (¼ oz./7.5 ml.) ½ part brandy (¼ oz./7.5 ml.) ½ part sloe gin (¼ oz./7.5 ml.) ½ part half-and-half (¼ oz./7.5 ml.)

Pour ingredients into glass in order given, carefully so each floats on top of the previous one without mixing.

Anatole Coffee 1 part cognac (½ oz./15 ml.) 1 part coffee liqueur (½ oz./15 ml.) 1 part Frangelico (½ oz./15 ml.) 12 parts iced coffee (6 oz./180 ml.) Whipped cream Chocolate shavings

Mix all ingredients, except whipped cream and chocolate shavings, with a little cracked ice in a blender. Pour into chilled white wine glass. Top with whipped cream and sprinkle with chocolate shavings.

Bellini

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Angel’s Tit

Bamboo Cocktail

½ part white crème de cacao (¼ oz./7.5 ml.) ½ part maraschino cherry liqueur (¼ oz./7.5 ml.) ½ part half-and-half (¼ oz./7.5 ml.) Maraschino cherry

4 parts dry sherry (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) Dash orange bitters

Pour ingredients into pony glass in order given, carefully so each layer floats on top of the previous one with mixing. Chill for ½ hour before serving. Top with cherry.

Banshee

4 parts Benedictine (2 oz./60 ml.) ½ part dry vermouth (¼ oz./7.5 ml.) ½ part fresh lime juice (¼ oz./7.5 ml.)

Stir all ingredients in a mixing glass with cracked ice. Strain into chilled cocktail glass.

Appetizer

4 parts crème de bananes (2 oz./60 ml.) 2 parts white crème de cacao (1 oz./30 ml.) 1 part half-and-half (1 oz./30 ml.)

Combine all ingredients with cracked ice in a shaker. Shake well. Strain into chilled cocktail glass.

Barbarella 4 parts Cointreau (2 oz./60 ml.) 2 parts white Sambuca (1 oz./30 ml.)

6 parts red aperitif wine (such as Dubonnet) (3 oz./90 ml.) Juice of 1 orange, freshly squeezed

Combine ingredients in cocktail shaker with cracked ice and shake well. Strain into chilled oldfashioned glass.

Mix wine and juice with cracked ice in a mixing glass. Strain into chilled cocktail glass.

Behind Bars

B-52 1 part coffee liqueur (½ oz./15 ml.) 1 part Irish cream liqueur (½ oz./15 ml.) 1 part Grand Marnier (½ oz./15 ml.)

Pour this layered shooter carefully to keep ingredients separate. In shot glass, first pour coffee liqueur, the Irish cream, and then the Grand Marnier.

1 part Irish cream (½ oz./15 ml.) 1 part Kahlua (½ oz./15 ml.) 1 part Sambuca (½ oz./15 ml.)

Pour this layered shooter carefully. In shot glass, pour the Irish cream. Holding a butter knife against the inside wall of the glass, pour the Kahlua along the knife. Do this again with the Sambuca.

Bellini Chilled champagne (Sparkling wine is acceptable in a pinch) 4 parts peach nectar (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Pour the fruit juices into a chilled champagne flute. Stir well. Add champagne to the rim. Stir again gently.

LIQUEURS, WINES, & APERITIFS

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LIQUEURS, WINES, & APERITIFS

Annabelle Special

Stir all ingredients with ice cubes in chilled cocktail glass.

Berry Bomb

Black Velvet

2 parts raspberry schnapps (1 oz./30 ml.) 1 part vodka (½ oz./15 ml.) 1 part Cointreau orange liqueur (½ oz./15 ml.)

Chilled champagne or Sparkling wine (½ pint/250 ml.) Chilled stout or dark porter (½ pint/250 ml.)

In shot glass, pour the raspberry schnapps first, add vodka, followed by Cointreau. Serve in a shot glass. LIQUEURS, WINES, & APERITIFS

Beverly Hills

Slowly pour both ingredients at the same time into a chilled highball glass. Do not stir.

Blanche

4 parts Triple Sec (2 oz./60 ml.) 2 parts cognac (1 oz./30 ml.) 1 part coffee liqueur (½ oz./15 ml.)

2 parts Pernod (1 oz./30 ml.) 2 parts Cointreau (1 oz./30 ml.) 1 parts white Curaçao (½ oz./15 ml.)

Combine all ingredients in cocktail shaker with cracked ice. Shake well. Strain into chilled cocktail glass.

Combine all ingredients in cocktail shaker with cracked ice and shake well. Strain into chilled cocktail glass.

Bishop

Blue Lady

4 parts fresh orange juice (2 oz./60 ml.) 4 parts fresh lemon juice (2 oz./60 ml.) Bar sugar (1 tsp.) Cabernet Sauvignon or other fullbodied red wine Orange slice Lemon Slice

5 parts blue Curaçao (2½ oz./75 ml.) 2 parts white crème de cacao (1 oz./30 ml.) 2 parts half-and-half (1 oz./30 ml.)

Stir juices and sugar together in a mixing glass. Strain over ice cubes into chilled highball glass. Fill with red wine. Stir again and garnish with citrus slices.

Bob Danby

Bittersweet Cocktail 3 parts dry vermouth (1½ oz./45 ml.) 3 parts sweet vermouth (1½ oz./45 ml.) 3 dashes Angostura bitters 3 dashes orange bitters Orange twist

Combine all ingredients, except cracked ice, in a cocktail shaker and shake well. Strain over ice cubes into a chilled old-fashioned glass. Garnish with orange twist.

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Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

6 parts Dubonnet rouge (3 oz./90 ml.) 3 parts brandy (1½ oz./45 ml.)

Stir both ingredients with ice cubes in a mixing glass. Strain into chilled cocktail glass.

Bocce Ball 4 parts amaretto (2 oz./60 ml.) Fresh orange juice Orange slice

Pour the amaretto and orange juice into a chilled highball glass with ice cubes. Stir. Garnish with orange slice.

The New York Bartender’s Guide

Burgundy Punch

4 parts dry sherry (2 oz./60 ml.) 3 parts dry vermouth (1½ oz./45 ml.) Dash Pernod Dash Angostura bitters Lemon twist

Red Burgundy or Cabernet Sauvignon (2 bottles or 750 ml.) 16 parts cherry brandy (1 cup or 8 oz./240 ml.) 16 parts port (1 cup or 8 oz./240 ml.) 32 parts fresh orange juice (1 pint or 16 oz./480 ml.) 8 parts fresh lemon juice (½ cup or 4 oz./120 ml.) 2 parts sugar syrup (1 oz./30 ml.) Orange slices

Combine all liquid ingredients in a mixing glass with ice cubes and stir well. Strain into chilled cocktail glass and garnish with twist.

Pre-chill ingredients. Pour into chilled punch bowl with a block of ice. Stir well and garnish with orange slices. Serves 20.

Brown Billy 2 parts chocolate liqueur (1 oz./30 ml.) 2 parts milk (1 oz./30 ml.) 1 dash amaretto

Pour the milk into a cocktail glass. Then pour the liqueur on top and add a dash of amaretto. Do not mix.

Buddha Punch 32 parts Gewürztraminer or Riesling wine (2 cups or 16 oz./480 ml.) 16 parts light rum (1 cup or 8 oz./240 ml.) 16 parts fresh orange juice (1 cup or 8 oz./240 ml.) 8 parts fresh lemon juice (½ cup or 4 oz./120 ml.) 8 parts Triple Sec (½ cup or 4 oz./120 ml.) 1 part cherry brandy (½ oz./15 ml.) 1 part sugar syrup (½ oz./15 ml.) Several dashes bitters Champagne or sparkling wine (1 bottle or 750 ml.) Lime slices

Pre-chill all ingredients. Pour everything, except champagne and lime slices, into chilled punch bowl. Stir. Just before serving, add the champagne and a block of ice. Stir gently and float lime slices on top. Serves 20.

Cadiz 3 parts dry sherry (1½ oz./45 ml.) 2 parts blackberry brandy (1 oz./30 ml.) 1 part Triple Sec (½ oz./15 ml.) 1 part half-and-half (½ oz./15 ml.)

Combine all ingredients in a cocktail shaker with cracked ice. Shake well. Strain into chilled oldfashioned glass.

Café Brulot 16 parts cognac (1 cup or 8 oz./240 ml.) 4 parts white Curaçao (2 oz./60 ml.) 64 parts hot black coffee (1 qt. or 32 oz./960 ml.) 2 cinnamon sticks 12 whole cloves Peels of 2 lemons and 2 oranges cut into thin strips 4 sugar cubes

In a large punch bowl, mash together the cinnamon, cloves, fruit peel and sugar. Stir in the brandy and Curaçao. Ignite and gradually add hot coffee, stirring gently until the flames are extinguished. Serve in warmed mugs. Serves 6 – 8.

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Brazil Cocktail

Café Diablo

Campari-Soda

4 parts cognac (2 oz./60 ml.) 2 parts Cointreau (1 oz./30 ml.) 2 parts white Curaçao (1 oz./30 ml.) 32 parts hot black coffee (1 pint or 16 oz./480 ml.) 2 cinnamon sticks 8 whole cloves 6 coffee beans

4 parts Campari (2 oz./60 ml.) Pellegrino sparkling water Lime wedge

Fill a highball glass with ice cubes and pour the Campari into the glass. Fill with Pellegrino water and stir gently. Squeeze the lime over the drink and drop it in.

LIQUEURS, WINES, & APERITIFS

Place all ingredients, except coffee, in chafing dish. Warm the contents over low, direct heat. Ignite. Add the coffee and stir until flames are extinguished. Serve in warmed mugs. Serves 4.

Café Romano 2 parts white Sambuca (1 oz./30 ml.) 2 parts coffee liqueur (1 oz./30 ml.) 2 parts whole milk (1 oz./30 ml.)

Combine all ingredients in a cocktail shaker with cracked ice and shake well. Strain into chilled cocktail glass.

Caipirinha 4 parts Cachaça (Brazilian sugar cane alcohol) or light rum (2 oz./60 ml.) 1 part fresh lime juice (½ oz./15 ml.) Granulated sugar (1 tbsp.) Lime rinds

Combine all ingredients in a cocktail shaker with cracked ice. Shake well. Strain into chilled oldfashioned glass over ice cubes.

Caipirinha

Capri 2 parts white crème de cacao (1 oz./30 ml.) 2 parts crème de bananes (1 oz./30 ml.) 2 parts whole milk (1 oz./30 ml.)

Shake all ingredients with cracked ice in a cocktail shaker. Strain into chilled old-fashioned glass over ice cubes.

Cara Sposa 3 parts coffee liqueur (1½ oz./45 ml.) 2 parts Cointreau (1 oz./30 ml.) 2 parts whole milk (1 oz./30 ml.)

Combine all ingredients with cracked ice in a blender. Blend until smooth. Pour into chilled cocktail glass.

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Champagne Sorbet Punch

Chilled champagne or Sparkling wine Light rum (½ tsp.) Crème de bananes (½ tsp.) Banana slice

Champagne or Sparkling wine (2 bottles/750 ml. each) White dessert wine (1 bottle/750 ml.) Lemon sorbet (1 qt./1 l.)

Pour rum and crème de bananes in a chilled champagne flute. Fill with champagne and stir gently. Garnish with banana slice.

Champagne Cocktail 1 sugar cube Several dashes Angostura bitters Chilled champagne Lemon twist

Place sugar cube in bottom of chilled champagne flute. Douse with bitters. Fill with chilled champagne and stir. Garnish with lemon twist.

Combine champagne and wine in a punch bowl with a block of ice. Stir gently. Add a block of ice and scoops of the sorbet. Serves 20 – 25.

Cherry Cooler 4 parts cherry brandy (2 oz./60 ml.) Cola Lemon slice

Pour cherry brandy and cola into a chilled highball glass over ice. Stir and garnish with lemon slice.

Cherry Fizz 4 parts cherry brandy (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Bar sugar (½ tsp.) Sparkling water Maraschino cherry

Combine all ingredients, except water and cherry, in a cocktail shaker with cracked ice. Shake well. Strain over ice cubes into a chilled collins glass. Fill with sparkling water and stir gently. Garnish with cherry.

Champage Cocktail

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Caribbean Champagne

LIQUEURS, WINES, & APERITIFS

Chocolate Cocktail

Claret Cobbler

6 parts port (3 oz./90 ml.) 1 part yellow chartreuse (1 oz./30 ml.) 1 part chocolate vodka (1 oz./30 ml.) Grated semi-sweet chocolate (1 tbsp.)

8 parts chilled claret or Cabernet Sauvignon (4 oz./120 ml.) Fresh lemon juice (1 tsp.) Bar sugar (1 tsp.) 4 parts chilled sparkling water (2 oz./60 ml.) Orange slice

Combine port, chartreuse, and vodka with cracked ice in a blender. Blend until smooth. Pour into chilled cocktail glass and sprinkle with chocolate.

In a chilled wine glass, dissolve sugar in lemon juice and water. Add claret and cracked ice. Stir gently and garnish with orange slice.

Claret Cup 32 parts claret or Cabernet Sauvignon (16 oz./480 ml.) 4 parts brandy (2 oz./60 ml.) 2 parts Cointreau (1 oz./30 ml.) Bar sugar (3 tsp.) 16 parts sparkling water (8 oz./240 ml.) Orange slices Fresh mint sprigs

Stir all ingredients, except orange slices and mint sprigs, in a large pitcher with ice cubes. Garnish with fruit and mint. Serve in red wine glasses. Serves 3 – 4. Chocolate Cocktail

Chrysanthemum Cocktail 4 parts dry vermouth (2 oz./60 ml.) 3 parts Benedictine (1½ oz./45 ml.) Pernod (¼ tsp.) Orange twist

Combine the vermouth and Benedictine in a mixing glass with cracked ice and stir. Strain into chilled cocktail glass. Add the Pernod and stir. Drop the orange twist into the drink.

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Claret Punch Claret or Cabernet Sauvignon (3 bottles/750 ml. each) 32 parts brandy (16 oz./480 ml.) 16 parts Cointreau (8 oz./240 ml.) Fresh lemon juice (24 oz./720 ml.) Bar sugar (½ – 1 cup to taste/ 100–200 g.) Sliced fruits in season

Stir all ingredients, except fruit, in a large punch bowl. Add one block of ice. Decorate with sliced seasonal fruits. Serves 15 – 20.

The New York Bartender’s Guide

Coffee Cocktail

Country Club Cooler

6 parts ruby port (3 oz./90 ml.) 2 parts brandy (1 oz./30 ml.) 2 – 3 dashes white Curaçao Bar sugar (½ tsp.) Freshly grated nutmeg

8 parts Lillet blanc (4 oz./120 ml.) Grenadine (1 tsp.) Sparkling water Orange twist

Pour Lillet and grenadine into a chilled collins glass and stir. Add ice cubes and fill with sparkling water. Stir gently and garnish with orange twist.

Creamsicle

Coffee Grasshopper 3 parts coffee liqueur (1½ oz./45 ml.) 2 parts white crème de menthe (1 oz./30 ml.) 2 parts whole milk (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled oldfashioned glass over ice cubes.

Combo

2 parts vanilla liqueur (1 oz./30 ml.) 2 parts vanilla vodka (1 oz./30 ml.) 8 parts fresh orange juice (4 oz./120 ml.) 4 parts half-and-half (2 oz./60 ml.) Orange slice

Combine all ingredients, except orange slice, in a cocktail shaker with cracked ice. Shake well and strain over ice cubes into a chilled highball glass. Garnish with orange slice.

4 parts dry vermouth (2 oz./60 ml.) Brandy (1 tsp.) Cointreau (½ tsp.) Bar sugar (½ tsp.) Dash Angostura bitters

Shake all ingredients with cracked ice in a cocktail shaker. Strain into chilled old-fashioned glass over ice cubes.

Coney Island Baby 4 parts peppermint schnapps (2 oz./60 ml.) 2 parts dark crème de cacao (1 oz./30 ml.) Seltzer

Combine schnapps and crème de cacao in a cocktail shaker with cracked ice. Shake well. Strain over ice cubes into a chilled highball glass. Fill with seltzer and stir gently.

Creamsicle

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Combine all ingredients, except nutmeg, in a blender with cracked ice. Blend until smooth. Pour into chilled sour glass and sprinkle with nutmeg.

Creamy Orange

Devil’s Cocktail

2 parts cream sherry (1 oz./30 ml.) 2 parts fresh orange juice (1 oz./30 ml.) 1 part brandy (½ oz./15 ml.) 1 part whole milk (½ oz./15 ml.)

4 parts ruby port (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) Lemon juice (½ tsp.)

LIQUEURS, WINES, & APERITIFS

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Crème de Menthe Frappe 4 parts green crème de menthe (2 oz./60 ml.) Shaved ice

Fill an old-fashioned glass with shaved ice. Add crème de menthe and serve with short straw.

Stir ingredients with cracked ice in a mixing glass. Strain into chilled cocktail glass.

Diablo 4 parts white port (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) Fresh lemon juice (¼ oz./7.5 ml.) Lemon twist

Combine all ingredients, except lemon twist, in a cocktail shaker with cracked ice. Shake well and strain onto chilled cocktail glass. Garnish with lemon twist.

Diana Daniel’s Cocktail 4 parts ruby port (2 oz./60 ml.) 4 parts fresh orange juice (2 oz./60 ml.) 3 parts fresh lime juice (1½ oz./45 ml.) Grenadine (2 tsp.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Depth Charge 4 parts schnapps, flavor of your choice (2 oz./60 ml.) Beer (1 pint or 16 oz./480 ml.)

Pour the schnapps, then the beer, into a frosted mug.

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4 parts white crème de menthe (2 oz./60 ml.) 1 part cognac (½ oz./15 ml.) Crushed ice

Pour the crème de menthe into a snifter filled with crushed ice. Float cognac on top.

Diplomat 4 parts dry vermouth (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) Maraschino liqueur (½ tsp.) 3 dashes Angostura bitters Lemon slice Maraschino cherry

Combine liquid ingredients in a mixing glass with cracked ice and stir well. Strain into chilled cocktail glass and garnish with fruit.

The New York Bartender’s Guide

Dubonnet Fizz

Flaming Angel

4 parts Dubonnet rouge (2 oz./60 ml.) 2 parts cherry Heering (1 oz./30 ml.) 2 parts fresh orange juice (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Sparkling water Lemon slice

1 part shot Kahlua (½ oz./15 ml.) 1 part shot milk (½ oz./15 ml.) 1 part shot 150 proof rum (½ oz./15 ml.)

Combine all ingredients, except sparkling water and lemon slice, in a cocktail shaker with cracked ice. Shake well. Strain into chilled highball glass over ice cubes. Fill with sparkling water and stir gently. Garnish with lemon slice.

Friar Tuck

4 parts Pernod (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.)

4 parts Frangelico (2 oz./60 ml.) 4 parts fresh lemon (2 oz./60 ml.) Grenadine (1 tsp.) Orange slice

Combine all ingredients in a blender with cracked ice. Blend until smooth and pour into chilled old-fashioned glass. Garnish with orange slice.

General Harrison’s Egg Nog

Shake all ingredients with cracked ice in a cocktail shaker. Strain into chilled cocktail glass.

1 egg (or 2 tbsp. egg substitute) Bar sugar (1 tsp.) Dry red wine Freshly ground nutmeg

Ferrari

Combine egg and sugar in a cocktail shaker with cracked ice. Shake vigorously. Strain into chilled highball glass and fill with red wine. Stir and sprinkle nutmeg on top.

4 parts dry vermouth (2 oz./60 ml.) 2 parts amaretto (1 oz./30 ml.) Dash orange bitters Lemon twist

Combine all ingredients, except lemon, in a cocktail shaker with cracked ice. Shake well and strain over ice cubes into a chilled oldfashioned glass. Garnish with lemon twist.

Fifth Avenue

NOTE : You may substitute hard

cider for wine.

Glad Eyes 4 parts Pernod (2 oz./60 ml.) 2 parts peppermint schnapps (1 oz./30 ml.)

Combine ingredients with cracked ice in a mixing glass and stir well. Strain into chilled cocktail glass.

3 parts dark crème de cacao (1½ oz./45 ml.) 3 parts apricot brandy (1½ oz./45 ml.) 1½ parts half-and-half (¾ oz./22.5 ml.)

Layer ingredients in the order given into a pousse-café glass.

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Duchess

In a shot glass, pour the Kahlua, then layer the milk on top, and end with the rum. Light the rum and let it burn briefly. Blow out and shoot.

LIQUEURS, WINES, & APERITIFS

Glogg

Godchild

Dry red wine (2 bottles/50 ml. each) Brandy (1 bottle/750 ml.) Aquavit or plain vodka (1 pint or 16 oz./480 ml.) 25 whole cloves 20 crushed cardamom seeds 4 cinnamon sticks Dried orange peel (2 oz./40 g.) Blanched almonds (2 cups/350 g.) Raisins (2 cups/350 g.) Sugar cubes (1 pound or 16 oz./400 g.)

3 parts amaretto (1½ oz./45 ml.) 2 parts vanilla vodka (1 oz./30 ml.) 2 parts half-and-half (1 oz./30 ml.)

Combine all ingredients with cracked ice in a blender and blend until smooth. Serve in chilled champagne flute.

Put all ingredients, except sugar and aquavit, in a large kettle and bring to a boil. Turn down heat immediately and simmer for 15 – 20 minutes, stirring occasionally. Place a rack or mesh strainer over the kettle and spread the sugar cubes over it. Saturate the sugar with the aquavit or vodka. Ignite and let the sugar melt into the glogg. Stir again. Serve hot in heated mugs. Serves 10.

Gluhwein 12 parts dry red wine (6 oz./180 ml.) Lemon peel Orange peel 1 cinnamon stick, broken in pieces 5 whole cloves Pinch freshly ground nutmeg Honey (1 tsp.)

Combine all ingredients in a saucepan and stir until honey is dissolved. Do not boil. Serve in a heated mug.

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Grasshopper

Grand Apple 4 parts Calvados (2 oz./60 ml.) 2 parts cognac (1 oz./30 ml.) 2 parts Grand Marnier (1 oz./30 ml.)

Combine ingredients in a mixing glass with cracked ice. Stir well. Strain over ice cubes into a chilled old-fashioned glass.

The New York Bartender’s Guide

Hot Toddy

4 parts green crème de menthe (2 oz./60 ml.) 4 parts white crème de cacao (2 oz./60 ml.) 4 parts half-and-half (2 oz./60 ml.)

6 parts chosen liquor (3 oz./90 ml.) 2 parts honey or sugar syrup (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 5 whole cloves Ground cinnamon to taste Lemon slice Boiling water or hot tea Freshly grated nutmeg Cinnamon stick

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Green Room 4 parts dry vermouth (2 oz./60 ml.) 2 parts brandy (1 oz./30 ml.) Several dashes Triple Sec Orange twist

Add all ingredients, except nutmeg, boiling water and cinnamon stick, to a warmed coffee mug. Fill with boiling water and stir. Garnish with cinnamon stick and nutmeg.

Stir all ingredients, except orange twist, in a mixing glass with cracked ice. Strain into chilled cocktail glass and garnish with orange twist.

Hotel Plaza Cocktail

Hammerhead 4 parts amaretto (2 oz./60 ml.) 4 parts white Curaçao (2 oz./60 ml.) 4 parts gold rum (2 oz./60 ml.) Dash Southern Comfort

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

2 parts dry vermouth (1 oz./30 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 2 parts gin (1 oz./30 ml.) Maraschino cherry

Stir liquid ingredients with ice cubes in a mixing glass. Strain into chilled cocktail glass and garnish with cherry.

Heavenly Days 4 parts chocolate vodka (2 oz./60 ml.) 4 parts hazelnut syrup (2 oz./60 ml.) 4 parts fresh lemon juice (2 oz./60 ml.) Grenadine (1 tsp.) Sparkling water Orange slice

Combine all ingredients, except orange slice and water, in a cocktail shaker with cracked ice. Shake well and pour over ice into a chilled highball glass. Fill with sparkling water and stir gently. Garnish with orange slice.

Hot Toddy

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Grasshopper

Jade Blue Curaçao (¼ tsp.) Melon liqueur (¼ tsp.) Fresh lime juice (¼ tsp.) Dash Angostura bitters Champagne or sparkling wine Lime slice

LIQUEURS, WINES, & APERITIFS

Combine all ingredients, except champagne and lime slice, in a cocktail shaker with cracked ice. Shake well and strain into champagne flute. Fill with champagne and garnish with lime slice.

Jamaica Hop 4 parts coffee liqueur (2 oz./60 ml.) 2 parts white crème de cacao (1 oz./30 ml.) 4 parts half-and-half (2 oz./60 ml.)

Kir Royale

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Irish Dream

Jamaican Coffee

3 parts Irish cream liqueur (1½ oz./45 ml.) 1 pinch granulated sugar

4 parts coffee liqueur (2 oz./60 ml.) 3 parts light rum (1½ oz./45 ml.) Hot black coffee Whipped cream Freshly ground allspice

Heat the Irish cream in a microwave oven (approx. 20 seconds on high). Rim shot glasses with sugar and pour Irish cream into shot glasses. Serve immediately.

Pour rum and liqueur into a mug of hot coffee. Stir. Top with whipped cream and sprinkle with ground allspice.

Ixtapa 4 parts coffee liqueur (2 oz./60 ml.) 2 parts silver tequila (1 oz./30 ml.)

Stir ingredients with cracked ice in a mixing glass and pour into chilled cocktail glass.

Kir 4 parts crème de cassis (2 oz./60 ml.) White wine Lemon twist

Pour cassis over ice cubes in a chilled wine glass. Fill with white wine and stir well. Garnish with lemon twist.

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Kir Royale

Liebfraumilch

4 parts crème de cassis (2 oz./60 ml.) Champagne

4 parts white crème de cacao (2 oz./60 ml.) 4 parts half-and-half (2 oz./60 ml.) 4 parts fresh lime juice (2 oz./60 ml.)

Kirsch Rickey 4 parts kirshwasser (2 oz./60 ml.) Fresh lime juice (1 tbsp.) Sparkling water 2 pitted black cherries

Pour kirshwasser and lime juice into a chilled highball glass filled with ice cubes. Fill with sparking water and stir gently. Garnish with cherries.

Kiss Me Quick 4 parts Pernod (2 oz./60 ml.) White Curaçao (½ tsp.) 3 – 5 dashes Angostura bitters Sparkling water

Combine all ingredients, except water, with cracked ice in a cocktail shaker. Shake well and pour into chilled highball glass. Fill with sparkling water and stir gently.

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Locomotive Light 12 parts dry red wine (6 oz./180 ml.) 1 part maraschino liqueur (½ oz./15 ml.) 1 part Triple Sec (½ oz./15 ml.) 1 part honey (½ oz./15 ml.) Lemon slice Ground cinnamon

Combine wine, liqueurs, and honey in a saucepan. Stir until honey is dissolved. Turn on burner and warm until hot, stirring often. Do not boil. Simmer and stir for about 1 minute. Pour into heated coffee mug and garnish with cinnamon and lemon slice.

Knockout Cocktail 4 parts dry vermouth (2 oz./60 ml.) 3 parts gin (1½ oz./45 ml.) 2 parts Pernod (1 oz./30 ml.) White crème de menthe (2 tsp.) Maraschino cherry

Combine liquid ingredients with ice cubes in a mixing glass and stir well. Strain into chilled cocktail glass and garnish with cherry.

Kirsch Rickey

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Stir the cassis with cracked ice in a mixing glass. Pour into chilled wine glass and fill with cold champagne. Stir gently.

Lollipop

Manhattan Cooler

2 parts green Chartreuse (1 oz./30 ml.) 2 parts cherry brandy (1 oz./30 ml.) 2 parts Triple Sec (1 oz./30 ml.) Maraschino liqueur (1 tsp.)

8 parts dry red wine (½ cup or 4 oz./120 ml.) 4 parts fresh lemon juice (2 oz./60 ml.) Gold rum (¼ tsp.) Sugar syrup (1 tbsp.)

LIQUEURS, WINES, & APERITIFS

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

London Dock 6 parts dry red wine (3 oz./90 ml.) 4 parts dark rum (2 oz./60 ml.) 2 parts honey (1 oz./30 ml.) Lemon peel Cinnamon stick Freshly grated nutmeg Boiling water

Dissolve honey with a little boiling water in the bottom of a heated coffee mug. Add remaining ingredients, except cinnamon and nutmeg, and fill with boiling water. Use cinnamon stick to stir and sprinkle with nutmeg.

London Fog 2 parts white crème de menthe (1 oz./30 ml.) 2 parts Pernod (1 oz./30 ml.) 1 scoop vanilla ice cream

Combine ingredients with cracked ice in a blender. Blend for a few seconds at medium speed. Pour into chilled pousse-café glass.

Combine all ingredients in mixing glass with cracked ice. Stir well and strain into chilled highball glass over ice cubes.

Mary Garden Cocktail 4 parts Dubonnet rouge (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.)

Combine ingredients with cracked ice in cocktail shaker and shake well. Strain into chilled cocktail glass.

Merry Widow Fizz 4 parts Dubonnet rouge (2 oz./60 ml.) 4 parts fresh orange juice (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 1 egg white (or 1 tbsp. egg white substitute) Sparkling water

Combine all ingredients, except egg white, with cracked ice in a cocktail shaker. Shake vigorously and strain over ice cubes into a chilled collins glass. Fill with sparkling water and stir gently.

Mimosa Chilled champagne or sparkling wine Fresh orange juice

Half fill a chilled champagne flute with orange juice. Add champagne to the top and stir gently.

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Mulled Wine

Combine all ingredients in a sauce pan. Warm over medium heat (do not boil) and pour into heated coffee mug.

Negus Punch Ruby port (1 bottle - 750 ml.) Zest of one whole lemon 8 sugar cubes 2 cinnamon sticks 1 whole nutmeg, crushed 7 whole cloves Ground allspice (½ tsp.) 1 part fresh lemon juice (½ oz./15 ml.) Boiling water

Mimosa

Mint Tulip 2 parts white crème de menthe (1 oz./30 ml.) 1 part vodka (½ oz./15 ml.) 1 mint leaf

Lay mint leaf in the bottom of the shot glass. Add vodka first and let sit for several minutes to absorb mint. Fill with the crème de menthe and serve.

Put lemon zest and sugar cubes in a large warmed pitcher. Add enough water to dissolve sugar. Add spices, lemon juice and wine. Stir well and add two cups of boiling water right before serving. Serves 10 – 12.

Mocha Mint Nineteen

3 parts coffee liqueur (1½ oz./45 ml.) 3 parts white crème de cacao (1½ oz./45 ml.) 3 parts white crème de menthe (1½ oz./45 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

6 parts dry vermouth (3 oz./90 ml.) 1 part gin (½ oz./15 ml.) 1 part cherry eau de vie (½ oz./15 ml.) Pernod (¼ tsp.) Sugar syrup (¼ tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

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12 parts dry red wine (6 oz./180 ml.) 2 parts ruby port (1 oz./30 ml.) 2 parts brandy (1 oz./30 ml.) Cinnamon stick Freshly grated nutmeg (to taste) 3 whole cloves Lemon twist

Nineteen Pick-Me-Up

Nutty Colada

4 parts Pernod (2 oz./60 ml.) 2 parts gin (1 oz./30 ml.) Sugar syrup (¼ tsp.) 3 – 5 dashes Angostura bitters 3 – 5 dashes orange bitters Sparkling water

6 part amaretto (3 oz./90 ml.) 2 parts gold rum (1 oz./30 ml.) 2 parts coconut milk (1 oz./30 ml.) Coconut syrup (1 tbsp.) 4 parts pineapple juice (2 oz./60 ml.) Crème de noyaux (¼ tsp.) Pineapple spear

LIQUEURS, WINES, & APERITIFS

Combine all ingredients, except sparkling water, with cracked ice in a cocktail shaker. Shake well and strain over ice cubes into chilled highball glass. Fill with sparkling water and stir gently.

Nutcracker 4 parts crème de noisette (2 oz./60 ml.) 4 parts amaretto (2 oz./60 ml.) 4 parts half-and-half (2 oz./60 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine all ingredients, except pineapple spear, with cracked ice in a blender. Blend until slushy. Pour into chilled collins glass and garnish with pineapple spear.

Orange and Black 1 part chocolate liqueur (½ oz./15 ml.) 1 part triple sec (½ oz./15 ml.)

Pour both ingredients in a shot glass. Stir lightly, and serve.

Ostend Fizz 4 parts kirshwasser (2 oz./60 ml.) 2 parts crème de cassis (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Sparkling water Lemon slice

Combine all ingredients, except water and lemon slice, with cracked ice in a cocktail shaker. Shake well and pour into chilled collins glass over ice cubes. Fill with sparkling water and stir gently. Garnish with lemon slice.

Pacific Pacifier

Peppermint Patty

3 parts Cointreau (1½ oz./45 ml.) 2 parts crème de bananes (1 oz./30 ml.) 2 parts half-and-half (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled old-fashioned glass over ice cubes.

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Peaches and Cream 4 parts peach liqueur (2 oz./60 ml.) 4 parts half-and-half (2 oz./60 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled old-fashioned glass over ice cubes.

6 parts strawberry vodka (3 oz./90 ml.) 6 parts peach nectar (3 oz./90 ml.) 1 part grenadine (½ oz./15 ml.) 1 parts fresh lemon juice (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) Peach slice

Pernod Cocktail

Pantomime 6 parts dry vermouth (3 oz./90 ml.) 3 – 5 dashes grenadine 3 – 5 dashes Orgeat (almond) syrup 1 egg white (or 1 tbsp. egg white substitute)

Combine ingredients in a blender with cracked ice. Blend until smooth and strain into chilled cocktail glass.

Paradox 3 parts Irish cream (1½ oz./45 ml.) 3 parts lime juice (1½ oz./45 ml.)

Hold one shot of Irish cream in your mouth, and take one shot of lime juice. Mix the blend in your mouth for full experience.

Combine all ingredients, except peach slice, with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass. Garnish with peach.

Peppermint Patty 4 parts white crème de cacao (2 oz./60 ml.) 4 parts white crème de menthe (2 oz./60 ml.) 2 parts half-and-half (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Pour into chilled oldfashioned glass.

Pernod Cocktail 4 part Pernod (2 oz./60 ml.) 1 part water (½ oz./15 ml.) Sugar syrup (¼ tsp.) 3 – 5 dashes Angostura bitters

Peach Hobbler 4 parts peach schnapps (2 oz./60 ml.) 2 parts lime juice (1 oz./30 ml.)

Mix ingredients over ice in a cocktail shaker and strain into shot glass.

Fill an old-fashioned glass with crushed ice, sugar syrup, bitters and water. Stir well and add Pernod. Stir again.

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Peachy Melba

Pernod Frappe

Pimm’s Cup

6 parts Pernod (3 oz./90 ml.) 1 part anisette (½ oz./15 ml.) 2 parts half-and-half (1 oz./30 ml.) 1 egg white (or 1 tbsp. egg white substitute)

4 parts Pimm’s Cup No. 1 (2 oz./60 ml.) Cointreau (1 tsp.) 4 parts fresh lime juice (2 oz./60 ml.) Sugar syrup (1 tsp.) Lemon-lime soda 2 thin cucumber slices Fresh mint sprig Lime slice

LIQUEURS, WINES, & APERITIFS

Combine ingredients with cracked ice in a cocktail shaker. Shake vigorously and strain into chilled wine glass.

Phoebe Snow 4 parts Dubonnet rouge (2 oz./60 ml.) 4 parts Pernod (2 oz./60 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Picon 4 parts Amer Picon (2 oz./60 ml.) 4 parts sweet vermouth (2 oz./60 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine sugar syrup and lime juice in a chilled collins glass. Fill with ice cubes. Add Pimm’s and Cointreau. Fill with lemon-lime soda and stir gently. Garnish with cucumber, mint and lime slice.

Pink Squirrel 2 parts dark crème de cacao (1 oz./30 ml.) 2 parts crème de noyaux (1 oz./30 ml.) 2 parts half-and-half (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Picon Fizz 4 parts Amer Picon (2 oz./60 ml.) 1 part grenadine (½ oz./15 ml.) 1 part brandy (½ oz./15 ml.) Sparkling water

Pour Amer Picon and grenadine into a chilled highball glass over ice cubes and stir well. Fill with sparkling water and stir gently. Float brandy on top.

Phoebe Snow

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Plaza Cocktail 2 parts dry vermouth (1 oz./30 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 2 parts gin (1 oz./30 ml.)

Port Milk Punch 6 parts ruby port (3 oz./90 ml.) 16 parts milk (1 cup or 8 oz.) Sugar syrup (1 tsp.) Freshly grated nutmeg

Combine all ingredients, except nutmeg, with cracked ice in a cocktail shaker. Shake well and strain into chilled collins glass. Sprinkle with nutmeg.

Pimm’s Cup

Port Wine Sangaree

Port Wine Cobbler

6 parts ruby port (3 oz./90 ml.) Brandy (1 tbsp.) Bar sugar (½ tsp.) Water (1 tsp.) Sparkling water

6 parts ruby port (3 oz./90 ml.) Bar sugar (1 tsp.) 4 parts sparkling water (2 oz./60 ml.) Orange slice Maraschino cherry

Dissolve sugar in sparkling water in the bottom of a chilled red wine glass. Fill with shaved ice and add port. Stir and garnish with fruit.

Port Wine Cocktail

Dissolve sugar in water in the bottom of a chilled highball glass. Add the port and fill glass with ice cubes. Fill with sparkling water almost to the top. Stir gently and float brandy on top.

Pousse-Café

6 parts ruby port (3 oz./90 ml.) Brandy (1 tsp.)

Stir ingredients with ice cubes in a mixing glass. Strain into chilled cocktail glass.

1 part grenadine (½ oz./15 ml.) 1 part white crème de cacao (½ oz./15 ml.) 1 part maraschino liqueur (½ oz./15 ml.) 1 part white Curaçao (½ oz./15 ml.) 1 part green crème de menthe (½ oz./15 ml.) 1 part brandy (½ oz./15 ml.)

Pour ingredients in the order given, slowly and carefully into a poussecafé glass so each ingredient forms a separate layer.

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Combine all ingredients with ice cubes in a mixing glass and stir. Strain into chilled cocktail glass.

LIQUEURS, WINES, & APERITIFS

Pousse L’Amour

Regent’s Punch

1 part maraschino liqueur (½ oz./15 ml.) 1 egg yolk 1 part Benedictine (½ oz./15 ml.) 1 part cognac (½ oz./15 ml.)

Sweet white wine (Riesling, Sauterne, etc.) (1 bottle/750 ml.) Madeira (2 bottles/750 ml. each) Triple Sec (1 bottle/750 ml.) Cognac (1 bottle/750 ml.) Champagne or sparkling wine (3 bottles/750 ml. each) Dark rum (1 pint or 16 oz./480 ml.) Strong black iced tea (1 pint or 16 oz./480 ml.) Fresh lemon juice (1 cup or 8 oz./240 ml.) Orange juice (3 cups or 24 oz./ 750 ml.) Bar sugar (¼ cup/50 g.) Sparkling water (2 qt. or 2 l.)

Pour ingredients, in the order given, slowly and carefully into a poussecafé glass so each ingredient forms a separate layer.

Queen Elizabeth Wine 4 parts Benedictine (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Lemon twist

Combine all ingredients, except lemon twist, with ice cubes in a mixing glass. Stir well and strain into chilled cocktail glass. Garnish with lemon twist.

Red Apple Dusk 4 parts Calvados (2 oz./60 ml.) 4 parts apple juice (2 oz./60 ml.) 4 parts grapefruit juice (2 oz./60 ml.) Grenadine (3 – 5 dashes)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Reform Cocktail

Chill ingredients for at least two hours. Pour all ingredients, except champagne and sparkling water, into a very large punch bowl and stir. Add one cake of ice. Before serving, add champagne and sparkling water. Stir gently. Serves 80.

Roman Snowball 6 parts white Sambuca (3 oz./90 ml.) 5 coffee beans

Pour Sambuca into a champagne flute half-filled with crushed ice. Add coffee beans and serve with a straw. Chew the beans after they have been steeping for a while.

4 parts fino sherry (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 3 – 5 dashes Angostura bitters

Combine ingredients with ice cubes in a mixing glass. Stir well and strain into chilled cocktail glass.

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Rose

Russian Coffee

4 parts dry vermouth (2 oz./60 ml.) 2 parts cherry brandy or eau de vie (1 oz./30 ml.) 1 tsp. raspberry syrup Fresh raspberries Fresh mint spring

4 parts coffee liqueur (2 oz./60 ml.) 2 parts vanilla vodka (1 oz./30 ml.) 3 parts half-and-half (1½ oz./45 ml.)

Rosy Fingered Dawn 2 parts Punta e Mes 2 parts fresh lemon juice (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.) 4 parts fresh orange juice (2 oz./60 ml.) 1 part coconut cream (½ oz./15 ml.) Grenadine (1 tsp.) Orgeat (almond) syrup (1 tsp.)

Combine all ingredients with cracked ice in a blender and blend until smooth. Pour into a chilled cocktail glass.

Rumstufian 16 parts ale (1 cup or 8 oz./240 ml.) 4 parts gin (2 oz./60 ml.) 4 parts fino sherry (2 oz./60 ml.) Sugar (1 tsp.) 2 egg yolks Lemon twist Cinnamon stick 5 whole cloves Dash allspice Freshly grated nutmeg

Sally’s Summer Cooler 6 parts peppermint schnapps (3 oz./90 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Sparkling water Lime slice

Pour schnapps and lime juice into chilled collins glass with ice cubes. Fill with sparkling water and stir gently. Garnish with lime slice.

San Francisco Cocktail 3 parts dry vermouth (1½ oz./45 ml.) 3 parts sweet vermouth (1½ oz./45 ml.) 3 parts sloe gin (1½ oz./45 ml.) 3 – 5 dashes Angostura bitters 3 – 5 dashes orange bitters Maraschino cherry

Combine all ingredients, except cherry, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Beat eggs and sugar in a bowl. Set aside. In a saucepan, combine all remaining ingredients, except nutmeg, and heat until almost at a boil. Add egg mixture, stirring constantly with a wire whisk for about 45 seconds. Serve in heated mug and sprinkle with nutmeg.

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Combine all liquid ingredients in a cocktail mixer and stir. Pour over cracked iced into a highball glass and garnish with mint and raspberries.

Combine all ingredients in a blender with cracked ice. Blend until smooth and pour into chilled brandy snifter.

Sanctuary

Shandy Gaff

4 parts Dubonnet rouge (2 oz./60 ml.) 2 parts Amer Picon (1 oz./30 ml.) 2 parts Triple Sec (1 oz./30 ml.) Lemon twist

Beer Ginger ale

LIQUEURS, WINES, & APERITIFS

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with lemon twist.

Sangria Dry red wine (2 bottles - 750 ml. each) 8 parts Triple Sec (4 oz./120 ml.) 6 parts brandy (3 oz./90 ml.) 6 parts fresh orange juice (3 oz./90 ml.) 4 parts fresh lemon juice (2 oz./60 ml.) 4 parts fresh lime juice (2 oz./60 ml.) Sugar syrup (½ cup or 4 oz./ 120 ml.) Lemon slices Lime slices Orange slices

Pour equal parts simultaneously into a chilled collins glass.

Sherry Cobbler 8 parts Amontillado sherry (½ cup or 4 oz./120 ml.) White Curaçao (¼ tsp.) Sugar syrup (¼ tsp.) Lemon twist Pineapple spear

Fill a wine glass with crushed ice and add the Curaçao and syrup. Stir well until a frost appears on the glass. Add the sherry and stir again. Garnish with lemon twist and pineapple spear.

Sherry Cocktail 6 parts Amontillado sherry (3 oz./90 ml.) 3 dashes Angostura bitters Orange twist

Chill all ingredients for at least one hour. Pour into punch bowl and stir. Add a large cake of ice and float fruit slices on top. Serves 20.

Stir ingredients with ice cubes in a mixing glass. Strain into chilled cocktail glass and garnish with orange twist.

Savoy Hotel

Sherry Eggnog

1½ parts dark crème de cacao (¾ oz./22.5 ml.) 1½ parts Benedictine (¾ oz./22.5 ml.) 1½ part cognac (¾ oz./22.5 ml.)

6 parts cream sherry (3 oz./90 ml.) Bar sugar (½ tsp.) 1 whole egg or 2 tbsp. egg substitute Milk Freshly grated nutmeg

Pour ingredients, in order given, slowly and carefully into a chilled pousse-café glass so that each ingredient forms a separate layer.

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Combine all ingredients, except milk and nutmeg, with cracked ice in a cocktail shaker. Shake vigorously. Strain into chilled collins glass, fill with milk and stir well. Sprinkle nutmeg on top.

The New York Bartender’s Guide

Sloshed Shirley Temple

Sangria

Combine all ingredients, except fruit and ginger ale, with cracked ice in a cocktail shaker. Shake well and strain into chilled old-fashioned glass over ice cubes. Fill with ginger ale and stir gently. Garnish with fruit.

Sherry Sangaree

Slippery Nipple

4 parts fino sherry (2 oz./60 ml.) Ruby port (1 tbsp.) Bar sugar (½ tsp.) Water (1 tsp.) 2 parts sparkling water (1 oz./30 ml.)

4 parts white Sambuca (2 oz./60 ml.) 2 parts Irish cream liqueur (1 oz./30 ml.) Dash grenadine

In the bottom of a chilled oldfashioned glass, dissolve sugar in water, add sherry and stir. Fill glass with ice cubes and sparkling water. Float port on top.

Sherry Twist 4 parts cream sherry (2 oz./60 ml.) 2 parts brandy (1 oz./30 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part white Curaçao (½ oz./15 ml.) Fresh lemon juice (1 tsp.) Orange twist

Pour Sambuca into chilled cocktail glass. Float Irish cream on top and drop grenadine on top in the center of the drink.

Sloe Vermouth 4 parts dry vermouth (2 oz./60 ml.) 2 parts sloe gin (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine all ingredients, except orange twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with orange twist.

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4 parts cream sherry (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 1 part sugar syrup (½ oz./15 ml.) 1 part grenadine (½ oz./15 ml.) Ginger ale Maraschino cherry Orange slice

LIQUEURS, WINES, & APERITIFS

Smiler Cocktail

Soyer au Champagne

2 parts dry vermouth (1 oz./30 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 2 parts gin (1 oz./30 ml.) Dash Angostura bitters Fresh orange juice (½ tsp.)

Cognac (¼ tsp.) Maraschino liqueur (¼ tsp.) Triple Sec (¼ tsp.) Vanilla ice cream (2 heaping tbsp.) Champagne or sparkling water Maraschino cherry

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Mix ice cream with cognac and liqueurs in a chilled wine glass. Fill with champagne and stir gently. Garnish with cherry.

Sombrero

Spritzer

4 parts coffee liqueur (2 oz./60 ml.) 2 parts half-and-half (1 oz./30 ml.)

6 parts red or white wine (3 oz./90 ml.) Sparkling water Lemon twist

Pour liqueur into chilled oldfashioned glass over ice cubes. Float half-and-half on top.

Pour wine into chilled wine glass over ice cubes. Fill with sparkling water and garnish with lemon twist.

Stars and Stripes 1½ parts cherry Heering (¾ oz./22.5 ml.) 1½ parts half-and-half (¾ oz./22.5 ml.) 1½ parts blue Curaçao (¾ oz./22.5 ml.)

Pour ingredients carefully, in order given, into chilled pousse café glass, so that each ingredient forms a separate layer.

Straight Law Cocktail

Sombrero

6 parts amontillado sherry (3 oz./90 ml.) 2 parts gin (1 oz./30 ml.)

Combine ingredients with ice cubes in a mixing glass and stir. Strain into chilled cocktail glass.

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Tamarindo Hop 4 parts ruby port (2 oz./60 ml.) 4 parts tamarind syrup (2 oz./60 ml.) 2 parts grenadine (1 oz./30 ml.) Grapefruit juice

LIQUEURS, WINES, & APERITIFS

Combine all ingredients, except grapefruit juice, with cracked ice in a cocktail shaker. Shake well and pour into a chilled collins glass over ice cubes. Fill with grapefruit juice and stir.

Tempter Cocktail 4 parts ruby port (2 oz./60 ml.) 3 parts apricot brandy (1½ oz./45 ml.)

Pour ingredients into a mixing glass and stir with ice cubes. Strain into chilled cocktail glass.

Tiger Tail

Spritzer

Toasted Almond

4 parts Pernod (2 oz./60 ml.) 8 parts fresh orange juice (4 oz./120 ml.) Cointreau (¼ tsp.) Lime wedge

4 parts coffee liqueur (2 oz./60 ml.) 3 parts amaretto (1½ oz./45 ml.) 4 parts half-and-half (2 oz./60 ml.)

Combine all ingredients, except lime wedge, with cracked ice in a blender. Blend until smooth and pour into chilled wine glass. Garnish with lime wedge.

Tintoretto 4 parts Poire William or pear eau de vie (2 oz./60 ml.) Pureed ripe Anjou pear (¼ cup) Champagne or sparkling wine

Puree pear in food processor or food mill and pour into chilled wine glass. Add the brandy and top off with champagne. Stir gently.

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled old-fashioned glass over ice cubes.

Tropical Cocktail 4 parts white crème de cacao (2 oz./60 ml.) 3 parts maraschino liqueur (1½ oz./45 ml.) 2 parts dry vermouth (1½ oz./45 ml.) Dash Angostura bitters

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

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Union Square Cafe’s Campari Citrus Cooler 6 parts Campari (3 oz./90 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Aranciata orange soda (1 bottle or 8 oz./240 ml.) Orange wedge

LIQUEURS, WINES, & APERITIFS

Pour Campari and lime juice into a chilled collins glass over ice cubes. Fill with orange soda and stir. Garnish with an orange wedge.

Vermouth Cassis 4 parts dry vermouth (2 oz./60 ml.) 2 parts crème de cassis Sparkling water

Pour vermouth and cassis into chilled highball glass over ice cubes and stir. Fill with sparkling water and stir gently.

Vermouth Cocktail 3 parts dry vermouth (1½ oz./45 ml.) 3 parts sweet vermouth (1½ oz./45 ml.) Dash Angostura bitters Maraschino cherry

Combine all ingredients, except cherry, with ice cubes in a mixing glass. Stir and strain into chilled cocktail glass. Garnish with cherry.

Victory 4 parts Pernod (2 oz./60 ml.) 2 parts grenadine (1 oz./30 ml.) Sparkling water

Combine all ingredients, except sparkling water, in a cocktail shaker with cracked ice. Pour into chilled highball glass and fill with sparkling water. Stir gently.

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Vieux Carré 4 parts cognac (2 oz./60 ml.) 2 parts rye (1 oz./30 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.) Dash Angostura bitters Dash orange bitters Lemon twist

Combine liquid ingredients with cracked ice in a cocktail shaker and shake well. Strain into a cocktail glass and garnish with lemon twist.

Washington Cocktail 4 parts dry vermouth (2 oz./60 ml.) 2 parts brandy (1 oz./30 ml.) Sugar syrup (½ tsp.) Dash Angostura bitters

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Wassail Bowl Ale (6 12-oz./0.33-l. bottles) Cream sherry (1 cup or 8 oz./240 ml.) Bar sugar (½ cup/100 g.) Allspice (½ tsp.) Ground cinnamon (1 tsp.) Freshly ground nutmeg (2 tsp.) Powdered ginger (¼ tsp.) Lemon slice

In a large saucepan or stock pot, heat the sherry and one bottle of ale. Do not boil. Add sugar and spices and stir until dissolved. Add remaining ale and stir. Let stand at room temperature for about 3 hours. Pour into punch bowl and garnish with lemon slices. Serves 10.

The New York Bartender’s Guide

Weep-No-More

Xeres Cocktail

4 parts Dubonnet rouge (2 oz./60 ml.) 3 parts brandy (1½ oz./45 ml.) Maraschino liqueur (1 tsp.) 2 parts fresh lime juice (1 oz./30 ml.)

6 parts manzanilla sherry (3 oz./90 ml.) Dash orange bitters Orange twist

Whispers of the Frost 2 parts ruby port (1 oz./30 ml.) 2 parts fino sherry (1 oz./30 ml.) 2 parts bourbon (1 oz./30 ml.) Sugar syrup (½ tsp.) Lemon twist

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Wobbling Zombie 6 parts dry white wine (3 oz./90 ml.) 4 parts fresh lime juice (2 oz./60 ml.) 4 parts fresh orange juice (2 oz./60 ml.) 4 parts pineapple juice (2 oz./60 ml.) 4 parts guava nectar (2 oz./60 ml.) 2 parts grenadine (1 oz./30 ml.) 1 part Orgeat (almond) syrup (½ oz./15 ml.) Fresh mint sprig Pineapple spear

Yodel 6 parts Fernet Branca (3 oz./90 ml.) 8 parts fresh orange juice (4 oz./120 ml.) Sparkling water

Pour liqueur and juice into chilled highball glass over ice cubes. Stir and fill with sparkling water.

Zaza Cocktail 4 parts Dubonnet rouge (2 oz./60 ml.) 2 parts gin (1 oz./30 ml.) Dash orange bitters Orange twist

Combine all ingredients, except orange twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with orange twist.

Combine all ingredients, except mint and pineapple spear, with cracked ice in a blender. Blend until smooth. Pour into chilled collins glass and garnish with pineapple and mint sprig.

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Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Stir ingredients, except for orange twist, with cracked ice in a mixing glass and strain into cocktail glass. Garnish with orange twist.

NONALCOHOLIC T

he original edition of The New York Bartender’s Guide included several recipes for drinks without alcohol. It

seemed reasonable then to expect any well-stocked bar to include the ingredients for a variety of non-alcoholic drinks. Ten years later, it is absolutely essential, and the best bars and bartenders can make even the pickiest non-drinkers feel at home. Parties of sensible drinkers out on the town often choose a “designated driver” to handle the driving and, hopefully, help the revelers avoid those morning-after regrets. The next time you host, make room on your drinks menu for these non-drinking stalwarts. The iconic drinks are all here, including the New York classic, the Egg Cream. And, yes, it really does taste better with Fox’s U-Bet Syrup!

Baby Bellini

Black and Tan

Chilled sparkling cider 4 parts peach nectar (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.)

Chilled ginger ale Chilled ginger beer Lime wedge

Beachcomber 10 parts guava nectar (5 oz./150 ml.) 2 parts raspberry syrup (1 oz./30 ml.) 4 parts fresh lime juice (2 oz./60 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and pour into chilled collins glass.

Pour equal parts of each beverage into a chilled pilsner glass. Do not stir. Garnish with lime wedge.

Brazilian Chocolate Unsweetened chocolate (1 solid oz./30 g.) Sugar (¼ cup/50 g.) Salt (dash) 16 parts boiling water (8 oz./ 240 ml.) 16 parts hot half-and-half (8 oz./240 ml.) 24 parts strong hot coffee (12 oz./360 ml.) Vanilla extract (1 tsp.) Grated cinnamon (½ tsp.)

Melt chocolate, sugar, and salt in a microwave or a double boiler. Stir in boiling water and continue to heat until mixture is hot and well blended. Add hot half-and-half and coffee. Stir well and add vanilla and cinnamon. Serve in heated coffee mugs. Serves 4.

Café au Lait Hot coffee Hot milk Sugar (optional)

Combine equal parts of each liquid in a heated coffee mug. Sweeten to taste.

Beachcomber

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Pour the fruit juices into a chilled champagne flute. Stir well. Add cider to the rim. Stir again gently.

California Smoothie 1 banana, sliced thin Fresh strawberries (½ cup) Pitted dates, chopped (½ cup) 3 parts honey (1½ oz./45 ml.) 16 parts cold fresh orange juice (8 oz./240 ml.) Cracked ice

Combine fruits and honey in a blender and blend until smooth. Add orange juice and cracked ice and blend until smooth. Pour into chilled collins glass.

Chicken Shot NON-ALCOHOLIC

4 parts chilled chicken bouillon (2 oz./60 ml.) 4 parts chilled beef bouillon (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Tabasco® sauce to taste Worcestershire sauce to taste Freshly ground pepper to taste Celery salt to taste

Egg Nog

Coco Cola 4 parts coconut milk (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Cola Lime wedge

Combine all ingredients in a mixing glass with cracked ice. Stir well. Pour into chilled old-fashioned glass.

Combine coconut milk and lime juice in a cocktail shaker and shake well. Pour over ice into a chilled highball glass. Fill with cola and garnish with lime wedge.

Clam Digger

Egg Cream

16 parts Clamato juice (8 oz./240 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Tabasco® sauce (3 – 5 dashes) Worcestershire sauce (3 – 5 dashes) Freshly ground pepper to taste Celery salt to taste White horseradish (¼ tsp.) Celery stalk Lime wedge

2 parts chocolate syrup (1 oz./30 ml.) 7 parts cold milk (3½ oz./105 ml.) Seltzer

Put syrup in the bottom of collins glass. Add milk and stir. Add seltzer and stir vigorously so a foamy head appears.

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled collins glass over ice cubes and garnish with lime wedge and celery stalk.

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Gazpacho Cocktail

16 parts milk (8 oz./240 ml.) 1 egg, coddled Sugar (1 tbsp.) Almond extract (¼ tsp.) Vanilla extract (¼ tsp.) Whipped cream Freshly grated nutmeg

12 parts tomato juice (6 oz./180 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 2 cucumber slices chopped 1 scallion white part only, sliced Garlic clove, crushed Oregano (¹/8 tsp.) Tabasco sauce (3 – 5 dashes) Freshly ground pepper to taste Salt to taste Cucumber slice, whole Avocado slice

Beat the egg well and pour into cocktail shaker with cold milk, sugar and extracts. Shake well and pour into chilled mug. Top with whipped cream and sprinkle nutmeg on top.

Faux Kir 2 parts raspberry syrup (1 oz./30 ml.) White grape juice Lemon twist

Pour syrup over ice cubes in a chilled wine glass. Fill with white grape juice and stir well. Garnish with lemon twist.

Faux Kir Royale 3 parts raspberry syrup (1½ oz./45 ml.) Sparkling white grape juice or cider

Stir the syrup with cracked ice in a mixing glass. Pour into chilled wine glass and fill with cold sparkling cider. Stir gently.

Fruit Juice Spritzer 6 parts fruit juice of your choice (3 oz./90 ml.) Sparkling water Lemon twist

Pour juice into chilled wine glass over ice cubes. Fill with sparkling water and garnish with lemon twist.

Combine all ingredients, except whole cucumber and avocado slices, in a blender with cracked ice and blend until smooth. Pour into chilled collins glass and garnish with cucumber and avocado slices.

Guacamole Cocktail 1 California avocado, diced 10 parts chilled tomato juice (5 oz./150 ml.) 4 parts chilled fresh lime juice (2 oz./60 ml.) 1 small green chile, chopped 1 garlic clove, minced Salt to taste Freshly ground black pepper to taste Lime wedge

Combine all ingredients, except lime wedge, in a blender. Blend until smooth but not too watery. Chill mixture for 1 hour and pour into chilled collins glass. Garnish with lime wedge.

Hawaiian Lemonade 6 parts pineapple juice (3 oz./90 ml.) Fresh lemonade Pineapple spear

Pour pineapple juice into a chilled collins glass over ice cubes. Fill with lemonade and stir. Garnish with pineapple spear.

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Egg Nog

Hot Tot Toddy

Knick’s Victory Cooler

Hot tea 2 parts honey (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 5 whole cloves Ground cinnamon to taste Lemon slice Freshly grated nutmeg Cinnamon stick

4 parts apricot nectar (2 oz./60 ml.) Raspberry soda Orange peel Fresh raspberries

Mull all ingredients, except nutmeg, tea and cinnamon stick, in the bottom of a warmed coffee mug. Fill with hot tea and stir. Garnish with cinnamon stick and nutmeg.

Iced Tea NON-ALCOHOLIC

Loose tea of your choice (2 heaping tsp.) 12 parts water (6 oz./180 ml.) Sugar to taste Fresh mint sprig Lemon wedge

Put tea in a heated ceramic tea pot and add boiling water. Steep for 5 minutes. Stir and strain into a chilled collins glass filled with ice cubes. Add more ice if necessary. Add sugar to taste and garnish with mint and lemon.

Italian Soda 2 parts Italian syrup of your choice (1 oz./30 ml.) * Sparkling water Lemon or lime slice

Pour apricot nectar into a chilled collins glass almost filled with ice cubes. Fill with raspberry soda. Stir gently and garnish with orange peel and a few fresh raspberries.

Lemonade 32 parts sugar syrup (16 oz. or 2 cups; 480 ml.) 32 parts fresh lemon juice (16 oz. or 2 cups; 480 ml.) 40 parts cold water (80 oz. or 10 cups; 2.5 l.) 10 Fresh mint sprigs Lemon slices

Pour lemon juice into pitcher and add cold water. Add one cup of the sugar syrup and mint sprigs and stir. Taste and add more sugar syrup if necessary. Stir well and add several ice cubes. Float several lemon slices on top. Serves 10. NOTE : To make pink lemonade, add

½ cup of raspberry or strawberry syrup and decrease the amount of sugar syrup accordingly. To make Limeade, substitute fresh lime juice for lemon juice.

Add syrup to a chilled collins glass filled with ice cubes. Add sparkling water and stir gently. Garnish with slice of lemon or lime. If you prefer a sweeter soda, use more syrup. *

NOTE : Italian syrups come in a variety of flavors and are widely available at specialty food stores, natural groceries, and cafés. Flavors vary from Orgeat (almond) and hazelnut to almost all fruits, as well as peppermint and other unusual and refreshing choices.

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Margie’s Mimosa

Quick Pick

Chilled sparkling white grape juice Fresh orange juice Lemon slice

Iced tea, unsweetened 4 parts peppermint syrup (2 oz./60 ml.) Lime wedge Fresh mint sprig

Mulled Cider Warmer Apple cider (1 qt./1 l.) 2 parts honey (1 oz./30 ml.) Ground allspice (¼ tsp.) Cardamom seeds (5) Freshly ground cinnamon (½ tsp.) Ground ginger (¼ tsp.) Freshly ground nutmeg (¼ tsp.) 8 whole cloves Dried orange peel (1 tbsp.) Cinnamon sticks

Combine all ingredients except cinnamon sticks in a saucepan. Heat and stir over high heat until the honey dissolves. Reduce heat and simmer for about 15 minutes or longer. Pour into warmed coffee mugs and garnish with cinnamon sticks. Serves 6.

Pepper Pot 8 parts pineapple juice (4 oz./120 ml.) 2 parts Orgeat (almond) syrup (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Tabasco® sauce (3 – 5 dashes) Cayenne pepper to taste Curry powder

Pour syrup and iced tea into a chilled collins glass filled with ice cubes. Squeeze the lime wedge over drink and drop in. Stir and garnish with mint sprig.

Refrigerator Tea Loose tea of your choice (4 heaping tsp.) 10 – 15 crushed fresh mint leaves (optional) 60 parts water (30 oz./1 l.) Sugar to taste

Combine tea and water in a glass jar and cover. Refrigerate overnight. Strain into chilled collins glasses filled with ice cubes and sweeten to taste.

Safe Sex on the Beach 4 parts peach nectar (2 oz./60 ml.) 6 parts cranberry juice (3 oz./90 ml.) 6 parts pineapple juice (3 oz./90 ml.) Maraschino cherry

Pour all ingredients, except cherry, into a chilled collins glass filled with ice cubes and stir well. Garnish with cherry.

Combine all ingredients, except the curry powder, in a cocktail shaker with cracked ice. Shake well and pour into chilled highball glass. Sprinkle curry powder on top.

NON-ALCOHOLIC

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NON-ALCOHOLIC

Fill half a chilled champagne flute with orange juice. Pour grape juice to the rim and stir gently. Garnish with lemon.

Sangrita Seca 32 parts tomato juice (16 oz./480 ml.) 16 parts cup fresh orange juice (8 oz./240 ml.) 6 parts fresh lime juice (3 oz./90 ml.) 1 jalapeño pepper, seeded and chopped fine 1 part Tabasco® sauce (½ oz./15 ml.) Worcestershire sauce (2 tsp.) White pepper (½ tsp.) Celery salt to taste

NON-ALCOHOLIC

Pour all ingredients into a large pitcher. Chill for at least one hour (the longer you chill this, the spicier it gets). When ready to serve, strain into a fresh pitcher. Serve over ice in chilled highball glasses. Serves 6 – 8.

Sparkling Peach Melba Frozen raspberries (¼ cup) 8 parts peach nectar (4 oz./120 ml.) Sparkling water

Puree the raspberries and strain out the seeds. Combine with peach nectar in a cocktail shaker and shake well. Pour into chilled collins glass and fill with sparkling water. Stir gently.

Spiced Iced Coffee

Strawberry/ Banana Kefir 1 banana, sliced Fresh strawberries (1 cup) 2 parts honey (1 oz./30 ml.) 16 parts vanilla yogurt (8 oz./240 ml.) 16 parts apple juice (8 oz./240 ml.)

Combine all ingredients, except apple juice, in a blender and blend until smooth. Slowly pour apple juice while continuing to blend at low speed until desired liquid consistency is achieved. Chill in a pitcher and serve in chilled highball glasses garnished with fresh strawberries. Serves 4. NOTE : Using the honey/yogurt/juice

combinations, you may create other fruit kefirs.

Sun Tea Loose tea of your choice (2 tbsp.) 64 parts water (32 oz./1 l.) Peel of one lemon Sugar to taste Lemon wedges

Combine tea, water and lemon peel in a glass jar and cover. Set in direct sunlight for at least 4 hours. Strain into pitcher and chill. Serve over ice cubes in collins glasses garnished with lemon wedges and sugar to taste.

64 parts strong hot black coffee (32 oz./1 l.) 4 cinnamon sticks 12 whole cloves Ground nutmeg (½ tsp.) Ground ginger (½ tsp.) Peels of 2 lemons and 2 oranges cut into thin strips 4 sugar cubes

In heat proof pitcher, mash together cinnamon, cloves, fruit peels, and sugar. Add hot coffee, stir, and chill in refrigerator. Pour over ice into chilled highball glasses. Serves 6 – 8.

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The New York Bartender’s Guide

Tomato Cocktail

Wonderful Town

32 parts tomato juice (16 oz./480 ml.) 2 parts red wine vinegar (1 oz./30 ml.) Salt (½ tsp.) Paprika (¹/8 tsp.) Basil (½ tsp.) Freshly ground pepper (½ tsp.) 1 whole cucumber, peeled and pureed 4 lime wedges

4 parts peppermint syrup (2 oz./60 ml.) 2 parts chocolate syrup (1 oz./30 ml.) Sparkling water Fresh mint sprig

Combine all ingredients, except lime wedges, in a glass pitcher and stir well. Chill and serve over ice cubes in highball glasses garnished with lime wedges.

NOTE : Use a thin chocolate syrup,

6 parts pineapple juice (3 oz./90 ml.) 2 parts coconut cream (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Orgeat (almond) syrup (½ tsp.) Pineapple spear

such as Fox’s U-Bet.

Zesty Cooler 2 parts fresh lime juice (1 oz./30 ml.) Ginger beer Lime wedge

Pour lime juice into a chilled beer mug over ice cubes. Fill with ginger beer and stir gently. Garnish with lime wedge.

Combine all ingredients, except pineapple spear, in a blender with cracked ice. Blend until slushy and pour into chilled highball glass. Garnish with pineapple spear.

Virgin Mary 8 parts tomato juice (4 oz./120 ml.) 2 parts fresh lime juice (1 oz./30 ml.) White horseradish (¼ tsp.) Tabasco® sauce (3 – 5 dashes) Worcestershire sauce (3 – 5 dashes) Freshly ground pepper to taste Salt to taste Lime wedge

Combine all ingredients, except lime wedge, with cracked ice in a cocktail shaker. Shake well and pour into chilled highball glass. Garnish with lime wedge.

NON-ALCOHOLIC

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NON-ALCOHOLIC

Virgin Island

Mix syrups in the bottom of a chilled highball glass. Fill glass with ice cubes and top off with sparkling water. Stir gently and garnish with mint.

RUM R

um dates back to the seventeenth century and its history—filled with tales of pirates, rum runners, poli-

tics, and intrigue—is very much intertwined with the history of sugar and of slavery in America. This fermented sugarcane juice has a literary history as well. When you sip your Floridita or Daiquiri, imagine sitting with Hemingway in Key West, or, better yet, in pre-Castro Cuba. Most rum originates in the Caribbean and is aged in charred wooden casks for at least three years. Jamaica is known for its dark rum, while Puerto Rico’s rum is usually golden colored. Some wonderful dark rums from Barbados are aged for as long as thirty years, and their richness is best savored neat. White rum, sometimes called silver rum, is a popular choice for mixed drinks. It has a light clean taste and, unlike other rums, is aged in new wooden casks, and so remains clear. Flavored rum’s popularity is growing. Along with coconut rum and spiced rum, both of which have been available for several years, you can now experiment with banana rum, orange rum, apple rum, and more.

Acapulco

Apple Daiquiri

4 parts light rum (2 oz./60 ml.) 1 part Cointreau or Triple Sec (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) Bar sugar (1 tsp.) 1 egg white 1 sprig fresh mint

4 parts light rum (2 oz./60 ml.) 1½ parts Calvados (¾ oz./22.5 ml.) 1 part lemon juice (½ oz./15 ml.) Sugar syrup (1 tsp.) (use more or less, depending on desired sweetness) Apple slice

American Flyer 3 parts light rum (1½ oz./45 ml.) Fresh lime juice (1 tbsp.) Sugar syrup (½ tsp.) Champagne or sparkling wine

Combine the rum, lime juice and sugar syrup in a cocktail shaker with cracked ice. Shake well. Strain into a chilled white wine glass and top off with champagne.

Ankle Breaker 4 parts 151-proof rum (2 oz./60 ml.) 2 parts cherry brandy (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Sugar syrup (1 tsp.) (optional)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well. Strain into chilled oldfashioned glass.

Combine all ingredients, except apple wedge, in a cocktail shaker with cracked ice. Shake well. Strain into chilled cocktail glass. Garnish with apple slice.

Apricot Lady 3 parts light rum (1½ oz./45 ml.) 2 parts apricot brandy (1 oz./30 ml.) Triple Sec (½ tsp.) Fresh lime juice (1 tbsp.) 1 egg white (or 1 tbsp. egg white substitute) Orange slice

Combine all ingredients, except orange slice, with cracked ice in a cocktail shaker and shake well. Strain over ice cubes into a chilled old-fashioned glass. Garnish with orange slice.

Arawak Cup 4 parts dark rum (2 oz./60 ml.) 1 part pineapple juice (½ oz./15 ml.) 1 part passion fruit syrup (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) Orgeat (almond) syrup (1 tsp.) Pineapple spear

Combine all ingredients, except pineapple spear, with cracked ice in a cocktail shaker. Shake well. Strain into chilled cocktail glass. Garnish with pineapple spear.

RUM

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RUM

Combine rum, Cointreau, lime juice, sugar and egg white into a cocktail shaker half filled with ice cubes. Shake well. Strain into a glass almost filled with ice cubes. Garnish with mint.

Backhoe

Banana Daiquiri

1 part 150 proof rum (½ oz./15 ml.) 1 part whiskey (½ oz./15 ml.) 1 part tequila (½ oz./15 ml.)

4 parts light rum (2 oz./60 ml.) 1 part Triple Sec (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) 1 part half-and-half (½ oz./15 ml.) Bar sugar (1 tsp.) ¼ sliced banana Lime slice

Mix ingredients over ice in a cocktail shaker and strain into a shot glass.

Bahama Mama 2 parts dark rum (1 oz./30 ml.) 2 parts white rum (1 oz./30 ml.) 2 parts gold rum (1 oz./30 ml.) 2 parts coconut liqueur (1 oz./30 ml.) 4 parts fresh orange juice (2 oz./60 ml.) 4 parts pineapple juice (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 2 dashes grenadine Maraschino cherry Orange slice

RUM

Combine all liquid ingredients with ice cubes in a cocktail shaker. Shake well. Pour into chilled collins glass and garnish with fruit.

Bali Hai 4 parts light rum (2 oz./60 ml.) 2 parts Aguardiente (1 oz./30 ml.) 4 parts fresh lemon juice (2 oz./60 ml.) 4 parts fresh lime juice (2 oz./60 ml.) Orgeat (almond) syrup (1 tsp.) Grenadine (1 tsp.) Champagne or sparkling wine

Combine all ingredients, except champagne, with cracked ice in a cocktail shaker. Shake well. Pour into chilled collins glass. Top off with cold champagne.

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Put all ingredients, except for lime slice, into a blender with about ½ cup cracked ice. Blend at low speed until smooth. Pour into chilled balloon wine glass and garnish with slice of lime.

Banana Milk Shake 4 parts light rum (2 oz./60 ml.) 2 parts banana liqueur (1 oz./30 ml.) 4 parts whole milk (2 oz./60 ml.) Dash grenadine Banana slice Freshly ground nutmeg

Combine liquid ingredients in cocktail shaker with cracked ice. Shake well. Strain into chilled cocktail glass, garnish with banana and sprinkle nutmeg on top.

Banana Rum Frappe 2 parts light rum (1 oz./30 ml.) 1 part banana liqueur (½ oz./15 ml.) 1 part fresh orange juice (½ oz./15 ml.) Banana slice

Combine all ingredients, except banana, in a blender with cracked ice. Blend at high speed for about ten seconds or until smooth.

The New York Bartender’s Guide

Barbados Planter’s Punch 6 parts gold rum (3 oz./90 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Bar sugar (½ tsp.) Dash orange bitters Sparkling water Banana slice Orange slice Maraschino cherry Freshly grated nutmeg

Combine all ingredients, except the fruit and nutmeg, with cracked ice in a cocktail shaker. Shake well. Pour into chilled collins glass. Garnish with the fruit and the nutmeg.

Bayou Bomb 1 part 150 proof rum (½ oz./15 ml.) 1 part bourbon whiskey (½ oz./15 ml.)

Pour ingredients into a shot glass in the order listed and shoot!

Beach Bum 4 parts light rum (2 oz./60 ml.) 1½ parts Triple Sec (¾ oz./22.5 ml.) 1½ parts fresh lime juice (¾ oz./22.5 ml.) Dash of grenadine

Rim a chilled cocktail glass with sugar by rubbing with a lime wedge and dipping into sugar. Combine all ingredients in cocktail shaker and shake well. Strain into the glass.

Barbary Coast

Shake all ingredients together with cracked ice in a cocktail shaker. Strain into chilled cocktail glass.

Batida de Piña 6 parts light rum (3 oz./90 ml.) Fresh crushed pineapple (²/³ cup/160 ml.) (if you must use canned pineapple, use the kind that’s packed in juice) Bar sugar (½ tsp.) Sprig of fresh mint

Beachcomber’s Gold 4 parts light rum (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.)

Combine ingredients with cracked ice in cocktail shaker. Shake well. Strain into chilled cocktail glass filled with crushed ice.

Bee’s Kiss 4 parts white rum (2 oz./60 ml.) Honey (1 tsp.) Whole milk (1 tsp.)

Combine all ingredients with cracked ice and shake vigorously in cocktail shaker. Strain over ice cubes in chilled cocktail glass.

Combine all ingredients, except mint, in a blender with cracked ice. Blend at high speed until smooth but not watery. Pour into chilled double old-fashioned glass. Garnish with mint sprig.

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RUM

2 parts light rum (1 oz./30 ml.) 1 part gin (½ oz./15 ml.) 1 part scotch (½ oz./15 ml.) 1 part white crème de cacao (½ oz./15 ml.) 1 part half-and-half (½ oz./15 ml.)

Black Maria 4 parts light rum (2 oz./60 ml.) 4 parts coffee liqueur (2 oz./60 ml.) 8 parts cold black coffee (4 oz./120 ml.) Bar sugar (1 tsp.)

Stir ingredients in a large brandy snifter. Add cracked ice.

Black Stripe

Black Stripe

Bee’s Knees

RUM

4 parts gold rum (2 oz./60 ml.) 1 part fresh orange juice (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) Bar sugar (½ tsp.) 3 – 5 dashes white Curaçao Orange peel

6 parts dark rum (3 oz./90 ml.) Molasses (2 tsp.) 8 parts boiling water (½ cup or 4 oz./120 ml.) Lemon twist Cinnamon stick Freshly ground nutmeg

Dissolve molasses in the mug with a little boiling water. Add cinnamon stick and lemon twist and the remaining boiling water. Float rum on top and flame for a few seconds. Stir to extinguish flames. Sprinkle nutmeg on top.

Blow Me Down

Combine all ingredients, except the orange peel, in a cocktail shaker with cracked ice. Shake well. Strain into chilled cocktail glass and garnish with orange peel.

3 parts 150 proof rum (1½ oz./45 ml.) 2 dashes Tabasco® sauce

Black Devil

Blue Hawaiian

4 parts light rum (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) Pitted black olive

4 parts light rum (2 oz./60 ml.) 4 parts blue Curaçao (2 oz./60 ml.) 4 parts cream of coconut (2 oz./60 ml.) 8 parts pineapple juice (4 oz./120 ml.) Pineapple spear Maraschino cherry

Stir rum and vermouth in mixing glass with cracked ice. Strain into chilled cocktail glass and drop in the olive.

Pour rum into shot glass. Add Tabasco to the top. Serve at room temperature.

Combine all liquid ingredients in a blender with cracked ice and blend at high speed for about ten seconds. Pour into chilled highball glass and garnish with cherry and pineapple spear.

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Blue Mountain

Borinqueño

4 parts dark rum (2 oz./60 ml.) 2 parts vanilla vodka (1 oz./30 ml.) 2 parts coffee liqueur (1 oz./30 ml.) 8 parts fresh orange juice (½ cup or 4 oz./120 ml.)

4 parts white rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) 2 parts fresh orange juice (1 oz./30 ml.) Passion fruit syrup (1 tbsp.) 151-proof rum (1 tsp.)

Bolero 4 parts light rum (2 oz./60 ml.) 1 part Calvados (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.) Dash Angostura bitters

Combine all ingredients in a mixing glass with cracked ice. Stir well. Strain over ice cubes into a chilled old-fashioned glass.

Bongo Cola 4 parts gold rum (2 oz./60 ml.) 2 parts coffee liqueur (1 oz./30 ml.) 4 parts pineapple juice (2 oz./60 ml.) Dash of kirshwasser Dash of fresh lemon juice Cola Maraschino cherry

Combine ingredients with cracked ice in a blender. Blend at low speed for about 10 seconds. Pour into chilled old-fashioned glass.

Boston Cooler 4 parts light rum (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Bar sugar (½ tsp.) Sparkling water Lemon twist

Combine rum, lemon juice and sugar in a cocktail shaker with cracked ice Shake well. Strain over ice cubes into a chilled highball glass. Stir. Add sparkling water and lemon twist.

Combine all ingredients, except cola and cherry, in a cocktail shaker with cracked ice. Shake well. Pour into chilled collins glass over ice cubes. Top off with cola. Stir gently and garnish with cherry.

Blue Hawaiian

RUM

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RUM

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled oldfashioned glass.

Boston Sidecar 3 parts light rum (1½ oz./45 ml.) 1 part brandy (½ oz./15 ml.) 1 part Triple Sec (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Combine all ingredients in a cocktail shaker with ice cubes. Shake well. Strain into chilled cocktail glass.

Bushranger 4 parts light rum (2 oz./60 ml.) 3 parts Dubonnet rouge (1½ oz./45 ml.) Dash Angostura bitters Lemon twist

Combine all ingredients, except lemon peel, in a cocktail shaker with cracked ice. Shake well. Strain into chilled cocktail glass and garnish with lemon peel.

Caipirissima RUM

6 parts light rum (3 oz./90 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Granulated sugar (1 tbsp.) Lime rinds

Combine all ingredients in a cocktail shaker with cracked ice. Shake well. Strain into chilled oldfashioned glass over ice cubes.

Calm Voyage 3 parts light rum (1½ oz./45 ml.) 2 parts Strega (½ oz./15 ml.) Passion fruit syrup (1 tbsp.) Fresh lemon juice (1 tbsp.)

Combine all ingredients in a blender with cracked ice. Blend at low speed until smooth and pour into chilled champagne flute.

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Cantaloupe Cup

Calypso 4 parts gold rum (2 oz./60 ml.) 2 parts pineapple juice (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Falernum (1 tsp.) Dash Angostura bitters Freshly grated nutmeg

Combine all ingredients, except nutmeg, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Sprinkle with nutmeg.

Cantaloupe Cup 4 parts light rum (2 oz./60 ml.) 1 part fresh lime juice (½ oz./15 ml.) 1 part fresh orange juice (½ oz./15 ml.) Diced ripe cantaloupe (¹/³ cup) Bar sugar (½ tsp.) Cantaloupe slice

Combine all ingredients, except cantaloupe slice, in a blender with cracked ice. Blend until smooth. Pour into chilled old-fashioned glass and garnish with cantaloupe slice.

The New York Bartender’s Guide

Cardinal

Chamborlada

4 parts light rum (2 oz./60 ml.) 1 part amaretto (½ oz./15 ml.) 1 part Triple Sec (½ oz./15 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Grenadine (½ tsp.) Lime slice

4 parts light rum (2 oz./60 ml.) 2 parts dark rum (1 oz./30 ml.) 6 parts pineapple juice (3 oz./90 ml.) 4 parts coconut cream (2 oz./60 ml.) 4 parts Chambord (2 oz./60 ml.)

Combine all ingredients, except lime slice, in a cocktail shaker with cracked ice. Pour into chilled oldfashioned glass and garnish with lime slice.

Combine all ingredients, except Chambord, with cracked ice in a blender. Blend until smooth. Pour the Chambord into the bottom of the balloon wine glass. Then pour the piña colada mixture on top of that, keeping it layered. Top off the piña colada mixture with a little more Chambord.

4 parts light rum (2 oz./60 ml.) 1 part Triple Sec (½ oz./15 ml.) 1 part cherry liqueur (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Cat’s Claw 1 part rum (½ oz./15 ml.) 1 part vodka (½ oz./15 ml.) 1 part Triple Sec (½ oz./15 ml.) 1 part crème de menthe (white) (½ oz./15 ml.)

Mix ingredients with ice in a cocktail shaker and strain into shot glass.

Cherry Daiquiri 4 parts light rum (2 oz./60 ml.) 1 part cherry liqueur (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) Kirshwasser (¼ tsp.) Lime twist

Combine all ingredients, except lime twist, in a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass. Garnish with lime twist.

Cherry Rum 4 parts light rum (2 oz./60 ml.) 2 parts cherry brandy (1 oz./30 ml.) 1 part whole milk (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Chamborlada

RUM

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RUM

Casa Blanca

Chi-Chi

Chinese Cocktail

4 parts light rum (2 oz./60 ml.) 1 part blackberry brandy (½ oz./15 ml.) Pineapple juice

4 parts dark rum (2 oz./60 ml.) Grenadine (1 tbsp.) 3 – 5 dashes white Curaçao 3 – 5 dashes maraschino liqueur Dash Angostura bitters

Stir rum and pineapple juice together in a chilled highball glass almost filled with ice cubes. Float brandy on top.

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Continental Cocktail 4 parts light rum (2 oz./60 ml.) 1 part green crème de menthe (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) Bar sugar (½ tsp.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Corkscrew RUM

4 parts light rum (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part peach liqueur (½ oz./15 ml.) Lime slice Chi Chi

Chicago Fizz 3 parts gold rum (1½ oz./45 ml.) 2 parts ruby port (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Bar sugar (½ tsp.) 1 egg white (or 1 tbsp. egg white substitute) Sparkling water

Combine all ingredients, except sparkling water, with cracked ice in a cocktail shaker. Shake vigorously. Strain into chilled collins glass over ice cubes and fill with sparkling water. Stir gently.

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Combine all ingredients, except lime, in a cocktail shaker with cracked ice. Shake well. Strain into chilled cocktail glass and garnish with lime slice.

Creole 4 parts light rum (2 oz./60 ml.) Fresh lemon juice (1 tsp.) Tabasco® sauce to taste Freshly ground pepper to taste Salt to taste Beef bouillon (or any of your choice)

Combine rum, lemon juice and Tabasco sauce with cracked ice in a cocktail shaker and shake well. Strain into chilled old-fashioned glass over ice cubes. Fill with bouillon and stir. Season with salt and pepper.

The New York Bartender’s Guide

Crimson

Culross

4 parts gin (2 oz./60 ml.) 1 part ruby port (½ oz./15 ml.) Fresh lime juice (2 tsp.) Grenadine (1 tsp.)

4 parts light rum (2 oz./60 ml.) 1 part apricot brandy (½ oz./15 ml.) 1 part Lillet blanc (½ oz./15 ml.) Fresh lemon juice (1 tsp.)

Shake all ingredients, except port, with cracked ice in a cocktail shaker. Strain into chilled cocktail glass and float port on top.

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Cuba Libre

Curaçao Cooler

4 parts light rum (2 oz./60 ml.) Cola Lime wedge

4 parts dark rum (2 oz./60 ml.) 3 parts white Curaçao (1½ oz./45 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Sparkling water Orange slice

Cuban Special 4 parts light rum (2 oz./60 ml.) Triple Sec (1 tsp.) 2 parts fresh lime juice (1 oz./30 ml.) Pineapple juice (1 tbsp.) Pineapple spear

Combine all ingredients, except sparkling water and orange slice, in a cocktail shaker with cracked ice. Shake well. Pour into chilled highball glass and fill with sparkling water. Stir gently and garnish with orange slice. RUM

Pour the rum and cola into a chilled highball glass filled with ice cubes. Stir and garnish with lime.

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with pineapple spear.

Cubano 4 parts light rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Bar sugar (½ tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Cuba Libre

RUM

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Derby Special 4 parts light rum (2 oz./60 ml.) 1 part Cointreau (½ oz./15 ml.) 2 parts fresh orange juice (1 oz./30 ml.) 1 part fresh lime juice (½ oz./15 ml.)

Combine all ingredients in a blender with cracked ice. Blend until smooth and thick. Pour into chilled cocktail glass.

Devil’s Tail

Curaçao Cooler

Daiquiri 4 parts light rum (2 oz./60 ml.) 1½ parts fresh lime juice (¾ oz./22.5 ml.) Sugar syrup (½ tsp.) RUM

Combine all ingredients with cracked ice in a cocktail shaker. Shake well. Strain into chilled cocktail glass.

Derby Daiquiri 4 parts light rum (2 oz./60 ml.) 2 parts fresh orange juice (1 oz./30 ml.) 1 part fresh lime juice (½ oz./15 ml.) Bar sugar (1 tsp.)

Combine all ingredients with cracked ice in a blender. Blend at low speed until smooth. Pour into chilled champagne flute.

4 parts light rum (2 oz./60 ml.) 2 parts raspberry vodka (1 oz./30 ml.) Apricot brandy (2 tsp.) 1 part fresh lime juice (½ oz./15 ml.) Grenadine (2 tsp.) Lime twist

Combine all ingredients, except lime twist, with cracked ice in a blender. Blend at low speed until smooth. Pour into chilled champagne flute and garnish with lime twist.

El Presidente 4 parts light rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Grenadine (1 tsp.) Pineapple juice (1 tsp.)

Shake ingredients with cracked ice in cocktail shaker. Strain into chilled cocktail glass.

Eye-Opener 4 parts light rum (2 oz./60 ml.) Pernod (1 tsp.) Cointreau (1 tsp.) White crème de cacao (1 tsp.) Bar sugar (½ tsp.)

Shake all ingredients vigorously with cracked ice in a cocktail shaker. Strain into chilled sour glass.

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Fair and Warmer

Fireman’s Sour

4 parts light rum (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) 3 dashes white Curaçao Lemon twist

4 parts light rum (2 oz./60 ml.) 3 parts fresh lime juice (1½ oz./45 ml.) Bar sugar (½ tsp.) Grenadine (1 tbsp.) Lemon slice Maraschino cherry

Fern Gulley 4 parts dark rum (2 oz./60 ml.) 3 parts light rum (1½ oz./45 ml.) 1 part amaretto (½ oz./15 ml.) 1 part coconut cream (½ oz./15 ml.) 2 parts fresh orange juice (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a blender. Blend at low speed until smooth. Pour into chilled red wine glass.

Combine all ingredients, except fruit, with cracked ice in a cocktail shaker. Shake well and strain into chilled sour glass. Garnish with cherry and lemon.

Fish House Punch Dark rum (2 l.) Cognac (1 l.) 8 parts peach brandy (4 oz./120 ml.) Fresh lemon juice (1 l.) Bottled spring water (nonsparkling) (2 l.) Bar sugar (1½ cups/300 g. or to taste) Fresh peach slices

In a chilled punch bowl, dissolve sugar in water and lemon juice. Stir in remaining ingredients. Add large block of ice and garnish with peach slices. Serves 40.

Floridita 4 parts rum light (2 oz./60 ml.) 3 parts fresh lime juice (1½ oz./45 ml.) 1 part simple syrup (½ oz./15 ml.) 1 tbsp. Maraschino liqueur

Shake all ingredients with ice and strain into a chilled cocktail glass.

Eye-Opener

RUM

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RUM

Shake all ingredients, except lemon, with cracked ice in a cocktail shaker. Strain into chilled cocktail glass and garnish with lemon twist.

Floridita Dos 4 parts light rum (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) 1 tbsp. white crème de cacao 1 tsp. Grenadine

Shake all ingredients in a cocktail shaker. Strain into chilled cocktail glass.

Fog Cutter 4 parts light rum (2 oz./60 ml.) 2 parts brandy (1 oz./30 ml.) 2 parts gin (1 oz./30 ml.) Sweet sherry (1 tsp.) 3 parts fresh lemon juice (1½ oz./45 ml.) 2 parts fresh orange juice (1 oz./30 ml.) Orgeat (almond) syrup (1 tsp.)

Frozen Daiquiri

RUM

Combine all ingredients, except sherry, with cracked ice in a cocktail shaker and shake well. Strain over ice cubes into chilled collins glass. Float sherry on top.

Frozen Berkeley

Fort Lauderdale

Combine all ingredients with ½ cup of crushed ice in a blender. Blend until slushy and pour into chilled champagne flute.

4 parts light rum (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) 2 parts fresh lime juice (1 oz./30 ml.) 2 parts fresh orange juice (1 oz./30 ml.) Orange slice

Combine all ingredients, except orange slice, with cracked ice in a cocktail shaker. Shake well and strain into chilled old-fashioned glass over ice cubes. Garnish with orange.

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4 parts light rum (2 oz./60 ml.) 1 part brandy (½ oz./15 ml.) Passion fruit syrup (1 tbsp.) Fresh lime juice (1 tbsp.)

Frozen Daiquiri 4 parts light rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Bar sugar (1 tsp.) Lime slice

Combine all ingredients, except lime slice, with ½ cup of cracked ice in a blender. Blend at low speed until slushy and pour into chilled champagne flute. Garnish with lime slice.

The New York Bartender’s Guide

Frozen Mint Daiquiri

Gauguin

4 parts light rum (2 oz./60 ml.) 1 part fresh lime juice (½ oz./15 ml.) 6 fresh mint leaves Bar sugar (1 tsp.)

4 parts light rum (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) 1 part passion fruit syrup (½ oz./15 ml.) Maraschino cherry

Frozen Peach Daiquiri 4 parts light rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Sugar syrup (1 tsp.) 4 parts fresh peaches, chopped fine (2 oz./60 ml.) Fresh peach slice

Combine all ingredients, except peach slice, in a blender with ½ cup cracked ice. Blend until slushy and pour into cocktail glass. Garnish with peach slice.

Frozen Pineapple Daiquiri 4 parts light rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Pineapple syrup (½ tsp.) 4 parts fresh pineapple, chopped fine (2 oz./60 ml.) Pineapple spear

Combine all ingredients, except pineapple spear, with ½ cup cracked ice in a blender. Blend until slushy and pour into a cocktail glass. Garnish with pineapple spear.

Combine all ingredients, except cherry, in a blender with cracked ice. Blend at low speed until smooth. Pour into chilled old-fashioned glass and garnish with cherry.

Golden Gate 4 parts light rum (2 oz./60 ml.) 2 parts gin (1 oz./30 ml.) 2 parts white crème de cacao (1 oz./30 ml.) 4 parts fresh lemon juice (2 oz./60 ml.) 151-proof rum (1 tsp.) Orgeat (almond) syrup (1 tsp.) Orange slice

Combine all ingredients, except orange slice, in a cocktail shaker with cracked ice. Shake well and pour into chilled old-fashioned glass. Garnish with orange slice.

Grand Occasion 4 parts light rum (2 oz./60 ml.) 1 part Grand Marnier (½ oz./15 ml.) 1 part white crème de cacao (½ oz./15 ml.) 1 part lemon juice (½ oz./15 ml.)

Combine all ingredients with cracked ice and shake well. Strain into chilled cocktail glass.

RUM

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RUM

Combine all ingredients with ½ cup of cracked ice in a blender and blend until slushy. Pour into chilled old-fashioned glass.

Gumdrop Martini

Havana Club

4 parts lemon-flavored rum (2 oz./60 ml.) 2 parts vodka (1 oz./30 ml.) 1 part Southern Comfort (½ oz./15 ml.) ½ tsp. dry vermouth 1 part fresh lemon juice (½ oz./15 ml.) Gumdrops Lemon slice

6 parts light rum (3 oz./90 ml.) 1 part dry vermouth (½ oz./15 ml.)

Rim a chilled cocktail glass with bar sugar. Combine liquid ingredients with cracked ice in a cocktail shaker and shake well. Strain into the chilled cocktail glass and garnish with lemon slice and gumdrops.

Combine ingredients with cracked ice in a mixing glass. Stir well and strain into chilled cocktail glass.

Havana Cocktail 4 parts light rum (2 oz./60 ml.) 4 parts pineapple juice (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Happy Apple 4 parts gold rum (2 oz./60 ml.) 6 parts apple cider (3 oz./90 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Lime twist

RUM

Combine all ingredients, except lime twist, with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass. Garnish with lime twist.

Honey Bee 4 parts light rum (2 oz./60 ml.) 1 part honey (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Combine all ingredients in a cocktail shaker with cracked ice and shake well. Strain into chilled cocktail glass.

Havana Banana Fizz 4 parts light rum (2 oz./60 ml.) 5 parts pineapple juice (2½ oz./75 ml.) 3 parts fresh lime juice (1½ oz./45 ml.) 3 – 5 dashes Peychaud’s bitters ¹/³ banana, sliced Bitter lemon soda

Combine all ingredients, except soda, with cracked ice in a blender. Blend at low speed until smooth. Pour into a chilled old-fashioned glass, fill with bitter lemon soda and stir.

182

Hot Buttered Rum

The New York Bartender’s Guide

Hop Toad 4 parts light rum (2 oz./60 ml.) 3 parts apricot brandy (1½ oz./45 ml.) 2 parts fresh lime juice (1 oz./30 ml.)

Combine all ingredients in a mixing glass with ice cubes and stir well. Strain into chilled cocktail glass.

Hot Buttered Rum

Put sugar into warmed mug and fill two-thirds with boiling water. Add rum and stir. Float butter on top and sprinkle with nutmeg.

Hurricane 3 parts dark rum (1½ oz./45 ml.) 3 parts light rum (1½ oz./45 ml.) 2 parts passion fruit syrup (1 oz./30 ml.) Fresh lime juice (1 tbsp.)

Shake all ingredients with cracked ice in a cocktail shaker. Strain into chilled cocktail glass.

Independence Swizzle 4 oz. dark rum (2 oz./60 ml.) 3 parts fresh lime juice (1½ oz./45 ml.) Honey (1 tsp.) 3 – 5 dashes Angostura bitters Lime slice

Dissolve honey in a little warm water. Stir it with remaining ingredients, except lime slice, in a chilled old-fashioned glass filled with crushed ice. Garnish with lime slice and serve with swizzle stick.

Hurricane

Isle of the Blessed Coconut 4 parts light rum (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) 1 part fresh orange juice (½ oz./15 ml.) Cream of coconut (1 tsp.) Orgeat (almond) syrup (1 tsp.)

Combine all ingredients with cracked ice in a blender and blend until smooth. Pour into a chilled cocktail glass.

Isle of Pines 4 parts light rum (2 oz./60 ml.) 1 part fresh lime juice (½ oz./15 ml.) Peppermint schnapps (1 tsp.) 6 fresh mint leaves

Combine all ingredients with cracked ice in a blender. Blend until slushy and pour into chilled cocktail glass.

RUM

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RUM

4 parts dark rum (2 oz./60 ml.) Brown sugar (1 tsp.) Pat of butter Boiling water Freshly ground nutmeg

Jamaica Egg Cream 4 parts dark rum (2 oz./60 ml.) 2 parts gin (1 oz./30 ml.) 2 parts half-and-half (1 oz./30 ml.) Fresh lemon juice (1 tbsp.) Bar sugar (1 tsp.) Sparkling water

Combine all ingredients, except water, in a cocktail shaker with cracked ice and shake well. Pour into chilled highball glass and fill with sparkling water. Stir gently.

Jamaica Mule 4 parts light rum (2 oz./60 ml.) 2 parts dark rum (1 oz./30 ml.) 2 parts 151-proof rum (1 oz./30 ml.) 2 parts Falernum (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Ginger beer Pineapple spear Slice candied ginger

RUM

Combine all ingredients, except ginger beer, pineapple and ginger, with cracked ice in a cocktail shaker. Shake well and strain into chilled collins glass. Fill with ginger beer and stir gently. Garnish with pineapple spear and ginger.

Jolly Roger 4 parts light rum (2 oz./60 ml.) 2 parts Drambuie (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Scotch (¼ tsp.) Sparkling water

Combine all ingredients, except sparkling water, with cracked ice in a cocktail shaker. Shake well and pour into chilled highball glass. Fill with sparkling water and stir gently.

184

Josiah’s Bay Float

Josiah’s Bay Float 2 parts gold rum (1 oz./30 ml.) 1 part Strega (½ oz./15 ml.) 2 parts pineapple juice (1 oz./30 ml.) Lime juice (2 tsp.) Sugar syrup (2 tsp.) Champagne or sparkling wine Lime slice Maraschino cherry Pineapple shell, carved out (optional)

Mix all ingredients, except champagne, lime, and cherry, with cracked ice in a cocktail shaker or blender. Pour into chilled collins glass or pineapple shell. Fill with champagne. Stir gently and garnish with lime slice and cherry.

The New York Bartender’s Guide

4 parts light rum (2 oz./60 ml.) 2 parts dark rum (1 oz./30 ml.) Blackberry brandy (2 tsp.) 4 parts pineapple juice (2 oz./60 ml.) 2 parts Orgeat (almond) syrup (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Fresh lemon juice (1 tsp.) Pineapple spear

Combine all ingredients, except dark rum and pineapple spear, in a cocktail shaker with cracked ice. Shake well and pour into chilled highball glass. Float dark rum on top and garnish with pineapple spear.

Kingston Cocktail 4 parts dark rum (2 oz./60 ml.) 1½ parts coffee liqueur (¾ oz./22.5 ml.) Fresh lime juice (2 tsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Knickerbocker Special Cocktail 4 parts light rum (2 oz./60 ml.) Triple Sec (½ tsp.) Raspberry syrup (1 tsp.) Pineapple syrup (1 tsp.) Fresh lime juice (1 tsp.) Fresh orange juice (1 tsp.) Pineapple spear

La Bomba 4 parts light rum (2 oz./60 ml.) 2 parts apricot brandy (1 oz./30 ml.) 2 parts Pernod (1 oz./30 ml.) 2 parts Triple Sec (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Pineapple spear

Combine all ingredients, except pineapple, in a cocktail shaker with cracked ice. Shake well and strain into chilled old-fashioned glass. Garnish with pineapple spear.

Lallah Rookh 4 parts light rum (2 oz./60 ml.) 2 parts cognac (1 oz./30 ml.) 1 part vanilla extract (½ oz./15 ml.) Bar sugar (½ tsp.) Whipped cream

Combine all ingredients, except whipped cream, with cracked ice in a blender. Blend at low speed until smooth. Pour into chilled wine glass and top with whipped cream. RUM

Kamehameha Rum Punch

Lexington Ave. Express 4 parts 151-proof rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Grenadine (1 tsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into a chilled oldfashioned glass over ice cubes.

Combine liquid ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with pineapple.

RUM

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Limbo Cocktail

Little Dix Mix

4 parts light rum (2 oz./60 ml.) 1 part crème de bananes (½ oz./15 ml.) 2 parts fresh orange juice (1 oz./30 ml.)

4 parts dark rum (2 oz./60 ml.) 1 part crème de bananes (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) Triple Sec (1 tsp.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass.

Little Princess 4 parts light rum (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.)

Combine ingredients with cracked ice in a mixing glass. Stir well and strain into chilled cocktail glass.

Louisiana Planter’s Punch

RUM

Mai Tai

Limey 4 parts light rum (2 oz./60 ml.) 2 parts lime liqueur (1 oz./30 ml.) 1 part Triple Sec (½ oz./15 ml.) Fresh lime juice (1 tbsp.) Lime twist

Combine all ingredients, except lime twist, in a blender with cracked ice. Blend until slushy and pour into chilled red wine glass. Garnish with lime slice.

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4 parts gold rum (2 oz./60 ml.) 2 parts bourbon (1 oz./30 ml.) 2 parts cognac (1 oz./30 ml.) Pernod (¼ tsp.) 5 dashes Peychaud’s bitters 1 part sugar syrup (½ oz./15 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Sparkling water Lemon slice Orange slice

Combine all ingredients, except sparkling water and fruit, in a cocktail shaker with cracked ice. Shake well and strain into chilled highball glass over ice cubes. Fill with sparkling water and stir gently. Garnish with fruit slices.

The New York Bartender’s Guide

Mahukona

Mandeville

4 parts light rum (2 oz./60 ml.) 1 part white Curaçao (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Orgeat (almond) syrup (½ tsp.) 5 dashes orange bitters Pineapple spear

4 parts dark rum (2 oz./60 ml.) 4 parts light rum (2 oz./60 ml.) Pernod (1 tbsp.) Grenadine (½ tsp.) Fresh lemon juice (1 tbsp.) 1 part cola (½ oz./15 ml.)

Mai Kai No 4 parts light rum (2 oz./60 ml.) 4 parts dark rum (2 oz./60 ml.) 1 part 151-proof rum (½ oz./15 ml.) 4 parts fresh lime juice (2 oz./60 ml.) 2 parts passion fruit syrup (1 oz./30 ml.) 1 part Orgeat (almond) syrup (½ oz./15 ml.) Sparkling water Pineapple spear

Combine all ingredients, except sparkling water and pineapple spear, with cracked ice in a cocktail shaker. Shake well and pour into a chilled collins glass over ice cubes. Fill with sparkling water. Stir gently and garnish with pineapple spear.

Mai Tai 4 parts dark rum (2 oz./60 ml.) 4 parts light rum (2 oz./60 ml.) 2 parts Curaçao (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Grenadine (1 tbsp.) Orgeat (almond) syrup (1 tbsp.) Pineapple spear (Orchid and paper umbrella optional)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into a chilled highball glass over ice cubes. Garnish with pineapple and other decorations.

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into a chilled old-fashioned glass over ice cubes.

Mary Pickford 4 parts light rum (2 oz./60 ml.) Maraschino liqueur (½ tsp.) 4 parts pineapple juice (2 oz./60 ml.) Grenadine (½ tsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Miami 4 parts light rum (2 oz./60 ml.) 2 parts peppermint schnapps (1 oz./30 ml.) Fresh lime juice (¼ tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Mister Pip’s St. Thomas Special 4 parts dark rum (2 oz./60 ml.) Passion fruit syrup (1 tbsp.) Fresh orange juice Freshly ground nutmeg

Stir rum and syrup with cracked ice in a mixing glass. Strain into a chilled collins glass over ice cubes. Fill with orange juice and stir. Sprinkle nutmeg on top.

RUM

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RUM

Combine all ingredients except pineapple spear with cracked ice in a blender. Blend until smooth and pour into chilled highball glass. Garnish with pineapple spear.

Mojito

Navy Grog

4 parts light rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Bar sugar (1 tsp.) 5 – 7 fresh mint leaves Dash Angostura bitters

2 parts dark rum (1 oz./30 ml.) 2 parts light rum (1 oz./30 ml.) 2 parts 86-proof Demerara rum (1 oz./30 ml.) 1 part guava juice (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) 1 part pineapple juice (½ oz./15 ml.) 1 part Orgeat (almond) syrup (½ oz./15 ml.) Tamarind syrup (1 tbsp.) Lime slice

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Mulled Cider 4 parts gold rum (2 oz./60 ml.) 12 parts apple cider (6 oz./180 ml.) Honey (1 tsp.) Cinnamon stick Freshly grated nutmeg (to taste) 3 whole cloves Lemon twist

Combine all ingredients in a sauce pan. Warm over medium heat, stirring occasionally. Do not boil. Pour into heated coffee mug. RUM

Myrtle Bank Punch 4 parts 151-proof rum (2 oz./60 ml.) 2 parts maraschino liqueur (1 oz./30 ml.) 3 parts fresh lime juice (1½ oz./45 ml.) Grenadine (1 tsp.) Bar sugar (½ tsp.)

Combine all ingredients, except lime slice, with cracked ice in a blender. Blend until slushy and pour into chilled highball glass. Garnish with lime slice.

Nevada Cocktail 4 parts dark rum (2 oz./60 ml.) 4 parts grapefruit juice (2 oz./60 ml.) 1 part fresh lime juice (½ oz./15 ml.) Bar sugar (½ tsp.) Dash Angostura bitters

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine all ingredients, except maraschino liqueur, in a blender with cracked ice. Blend until smooth and pour into chilled highball glass. Float liqueur on top.

Night Cap

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The New York Bartender’s Guide

New Orleans Buck

Ocho Rios

4 parts light rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) 2 parts fresh orange juice (1 oz./30 ml.) Ginger ale Lime slice

4 parts dark rum (2 oz./60 ml.) 2 parts guava nectar (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Falernum (1 tsp.) 2 parts half-and-half (1 oz./30 ml.)

Combine all ingredients, except ginger ale and lime slice, with cracked ice in a cocktail shaker. Shake well and strain into a chilled collins glass over ice cubes. Fill with ginger ale and stir gently. Garnish with lime slice.

Combine ingredients with cracked ice in a blender. Blend at low speed until smooth. Pour into chilled champagne flute.

4 parts light rum (2 oz./60 ml.) Sugar syrup (1 tsp.) Warm milk Freshly grated nutmeg

Pour rum and syrup into a heated coffee mug. Fill mug with warm milk and stir. Sprinkle nutmeg on top.

Nirvana 4 parts dark rum (2 oz./60 ml.) 1 part grenadine (½ oz./15 ml.) 1 part tamarind syrup (½ oz./15 ml.) Sugar syrup (1 tsp.) Grapefruit juice

Combine all ingredients, except grapefruit juice, with cracked ice in a cocktail shaker. Shake well and pour into a chilled collins glass over ice cubes. Fill with grapefruit juice and stir.

4 parts gold rum (2 oz./60 ml.) 1 part white Curaçao (½ oz./15 ml.) 1 part apricot liqueur (½ oz./15 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Lime slice

Combine all ingredients, except lime slice, in a cocktail shaker with cracked ice and shake well. Strain into a chilled old-fashioned glass over ice cubes and garnish with lime slice. RUM

Night Cap

Outrigger

Pago Pago 6 parts gold rum (3 oz./90 ml.) White crème de cacao (1 tsp.) Chartreuse (1 tsp.) 2 parts fresh lime juice (1 oz./30 ml.) 2 parts pineapple juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass.

RUM

189

Pain Killer

Peach Daiquiri

6 parts dark rum (3 oz./90 ml.) 2 parts pineapple juice (1 oz./30 ml.) 2 parts orange juice (1 oz./30 ml.) 1 part coconut cream (½ oz./15 ml.) 2 – 3 dashes nutmeg Maraschino cherry

4 parts light rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Bar sugar (½ tsp.) ½ fresh peach, peeled and diced

Combine all liquid ingredients with cracked ice in a cocktail shaker. Shake well and pour into a highball glass over ice. Top off with nutmeg and maraschino cherry.

Palmetto Cocktail 4 parts light rum (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) 3 dashes Angostura bitters

Stir ingredients with ice cubes in a mixing glass. Strain into chilled cocktail glass.

Pancho Villa RUM

4 parts light rum (2 oz./60 ml.) 2 parts gin (1 oz./30 ml.) 2 parts apricot brandy (1 oz./30 ml.) Cherry brandy (1 tbsp.) Pineapple juice (1 tbsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Passionate Daiquiri 4 parts light rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) 1 part passion fruit syrup (½ oz./15 ml.)

Combine ingredients with cracked ice in a blender. Blend until slushy and pour into chilled balloon wine glass.

Pilot Boat 4 parts dark rum (2 oz./60 ml.) 2 parts crème de bananes (1 oz./30 ml.) 4 parts fresh lime juice (2 oz./60 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Piña Colada for Friends 16 parts light rum (1 cup or 8 oz./240 ml.) 4 parts dark rum (2 oz./60 ml.) 10 parts coconut cream (5 oz./150 ml.) 20 parts pineapple juice (10 oz./300 ml.) 4 parts half-and-half (2 oz./60 ml.) 4 pineapple spears

Combine all ingredients, except pineapple spears, in a blender with cracked ice. Blend until smooth. Pour into chilled collins glasses and garnish with pineapple spears. Serves 4.

Combine ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

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The New York Bartender’s Guide

Piña Colada

Pineapple Fizz

4 parts light rum (2 oz./60 ml.) 2 parts dark rum (1 oz./30 ml.) 6 parts pineapple juice (3 oz./90 ml.) 4 parts coconut cream (2 oz./60 ml.) Pineapple spear

4 parts light rum (2 oz./60 ml.) 6 parts pineapple juice (3 oz./90 ml.) Sugar syrup (1 tsp.) Sparkling water

Pineapple Daiquiri 4 parts light rum (2 oz./60 ml.) 1 part Triple Sec (½ oz./15 ml.) 6 parts pineapple juice (3 oz./90 ml.) 1 part fresh lime juice (½ oz./15 ml.) Pineapple spear

Combine all ingredients, except pineapple spear, with cracked ice in a blender. Blend until slushy and pour into chilled wine glass.

Pink Creole 4 parts light rum (2 oz./60 ml.) 1 part fresh lime juice (½ oz./15 ml.) Grenadine (1 tsp.) Half-and-half (1 tsp.) Black cherry soaked in rum

Combine all ingredients, except cherry, in a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass. Garnish with cherry. RUM

Combine all ingredients, except pineapple spear, with cracked ice in a blender. Blend until smooth and pour into chilled collins glass. Garnish with pineapple spear.

Combine all ingredients, except sparkling water, with cracked ice in a cocktail shaker and shake well. Pour into chilled collins glass over ice cubes. Fill with sparkling water and stir gently.

Pink Veranda 2 parts gold rum (1 oz./30 ml.) 2 parts dark rum (1 oz./30 ml.) 4 parts cranberry juice (2 oz./60 ml.) 1 part fresh lime juice (½ oz./15 ml.) Sugar syrup (1 tsp.) ½ egg white

Combine all ingredients with cracked ice in a cocktail shaker. Shake vigorously and pour into chilled old-fashioned glass.

Piña Colada

RUM

191

Pirate’s Julep 6 parts gold rum (3 oz./90 ml.) White Curaçao (1 tsp.) Orgeat (almond) syrup (1 tsp.) 3 – 5 dashes Peychaud’s bitters 10 mint leaves Fresh mint sprig

Muddle mint leaves in a chilled highball glass with Orgeat (almond) syrup. Add bitters, fill glass with crushed ice and pour in rum. Stir until glass frosts. Float Curaçao on top and garnish with mint sprig.

Plantation Punch 4 parts dark rum (2 oz./60 ml.) 2 parts Southern Comfort (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Ruby port (1 tsp.) Brown sugar (1 tsp.) Sparkling water Lemon slice Orange slice RUM

Combine all ingredients, except port, water and fruit, with cracked ice in a cocktail shaker. Shake well and pour into chilled collins glass. Fill almost to the rim with sparkling water and float port on top. Garnish with fruit.

Planter’s Cocktail 4 parts dark rum (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Sugar syrup (1 tsp.)

Combine ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

192

Planter’s Punch

Planter’s Punch 4 parts dark rum (2 oz./60 ml.) 4 parts light rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Triple Sec (¼ tsp.) Dash grenadine Bar sugar (1 tsp.) Sparkling water Lime slice Maraschino cherry Orange slice Pineapple spear

Combine all ingredients, except sparkling water and fruit, with cracked ice in a cocktail shaker. Shake well and strain into a chilled collins glass over ice cubes. Fill with sparkling water and stir gently. Garnish with fruit.

The New York Bartender’s Guide

Poker Cocktail

Port Antonio

6 parts light rum (3 oz./90 ml.) 2 parts sweet vermouth (1 oz./30 ml.)

2 parts gold rum (1 oz./30 ml.) 2 parts dark rum (1 oz./30 ml.) 1 part coffee liqueur (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) Falernum (1 tsp.) Lime slice

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Polynesian Sour 4 parts light rum (2 oz./60 ml.) 1 part guava nectar (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 1 part fresh orange juice (½ oz./15 ml.)

Combine all ingredients with cracked ice in a blender. Blend until smooth and pour into chilled cocktail glass.

Combine all ingredients, except lime slice, with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass. Garnish with lime slice.

Presidente Cocktail 4 parts light rum (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part Triple Sec (½ oz./15 ml.) Dash grenadine Lemon twist

Quarter Deck Cocktail 4 parts dark rum (2 oz./60 ml.) 2 parts cream sherry (1 oz./30 ml.) Fresh lime juice (1 tbsp.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Presidente Cocktail

RUM

193

RUM

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

Rampart Street Parade 4 parts light rum (2 oz./60 ml.) 2 parts crème de bananes (1 oz./30 ml.) 1 part Southern Comfort (½ oz./15 ml.) 2 parts fresh lime juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Rum Cobbler 4 parts light rum (2 oz./60 ml.) 4 parts sparkling water (2 oz./60 ml.) Bar sugar (1 tsp.) Pineapple spear Lime slice Orange slice

Dissolve sugar in sparkling water in the bottom of a chilled wine glass. Fill glass with crushed ice and add rum. Stir and garnish with fruits.

Rum Collins Robson Cocktail 4 parts dark rum (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 1 part fresh orange juice (½ oz./15 ml.) Grenadine (1 tbsp.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass. RUM

Rum Buck 4 parts light rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Ginger ale Lime slice

Combine rum and lime juice with cracked ice in a cocktail shaker. Shake well and pour into chilled collins glass. Fill with ginger ale and stir gently. Garnish with lime slice.

194

6 parts light rum (3 oz./90 ml.) 3 parts fresh lime juice (1½ oz./45 ml.) Bar sugar (1 tsp.) Sparkling water Lemon slice Maraschino cherry

Combine all ingredients, except sparkling water and fruit, with cracked ice in a cocktail shaker. Shake well and strain into chilled collins glass over ice cubes. Fill with sparkling water and stir gently. Garnish with fruit.

Rum Cooler 6 parts light rum (3 oz./90 ml.) Sugar syrup (1 tsp.) Ginger ale Orange twist

Pour rum and sugar syrup into a chilled collins glass. Fill with ice cubes and ginger ale. Stir gently and garnish with orange twist.

The New York Bartender’s Guide

Rum Daisy

Rum Old Fashioned

4 parts gold rum (2 oz./60 ml.) 2 parts fresh lemon juice (2 oz./60 ml.) Bar sugar (1 tsp.) Grenadine (½ tsp.) Maraschino cherry Orange slice

4 parts light rum (2 oz./60 ml.) 151-proof Demerara rum (1 tbsp.) Sugar syrup (½ tsp.) Dash Angostura bitters Lime twist

Rum Dubonnet 4 parts light rum (2 oz./60 ml.) 1 part Dubonnet rouge (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Rum Punch 6 parts dark rum (3 oz./90 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Brown sugar (2 tbsp.) Bar sugar (1 tbsp.) Grenadine (1 tsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine all ingredients with cracked ice in a blender. Blend until smooth and pour into chilled collins glass.

Rum Fix

Rum Runner Mojito

4 parts gold rum (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 1 part water (½ oz./15 ml.) Bar sugar (1 tsp.) Maraschino cherry Lemon slice

6 parts light rum (3 oz./90 ml.) 2 parts Demerara rum (1 oz./30 ml.) Juice of one small lime 6 - 8 fresh mint leaves 2 sugar cubes Club soda

Combine sugar, lemon juice and water in a cocktail shaker with cracked ice. Shake well and strain into a chilled highball glass filled with crushed ice. Add rum and stir well. Garnish with fruit.

In a cocktail shaker, muddle sugar cubes with the mint leaves and some cracked ice. Add the light rum and shake well. Pour into a highball glass over ice cubes. Add the club soda, then float the Demerara rum on top.

Rum Martini 6 parts light rum (3 oz./90 ml.) Dry vermouth (½ tsp.) Dash orange bitters

Combine ingredients with ice cubes in a mixing glass. Stir well and strain into chilled cocktail glass.

RUM

195

RUM

Combine all ingredients, except fruit, with cracked ice in a cocktail shaker. Shake well and strain into chilled old-fashioned glass over ice cubes. Garnish with fruit.

Put bitters and syrup in chilled oldfashioned glass. Stir and add ice cubes. Add light rum and stir again. Float Demerara rum on top and garnish with lime twist.

Rum Screwdriver

Rum Swizzle

4 parts dark rum (2 oz./60 ml.) Fresh orange juice

4 parts dark rum (2 oz./60 ml.) 3 parts fresh lime juice (1½ oz./45 ml.) 2 dashes Angostura bitters Bar sugar (1 tsp.) Sparkling water

Pour rum into chilled highball glass over ice cubes. Fill with orange juice and stir.

Combine all ingredients, except sparkling water, in a cocktail shaker with cracked ice. Strain over ice cubes into chilled collins glass. Fill with sparkling water and stir gently. Serve with a swizzle stick.

San Juan 4 parts light rum (2 oz./60 ml.) Brandy (1 tbsp.) 3 parts grapefruit juice (1½ oz./45 ml.) Coconut milk (1 tbsp.) Fresh lime juice (1 tbsp.)

RUM

Combine all ingredients, except brandy, with cracked ice in a blender. Blend until smooth and pour into chilled wine glass. Float brandy on top.

Santiago Cocktail Scorpion

Rum Sour 4 parts light rum (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (1 tsp.) Lemon slice Maraschino cherry

4 parts light rum (2 oz./60 ml.) 4 parts fresh lime juice (2 oz./60 ml.) Dash grenadine Sugar syrup (½ tsp.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine all ingredients, except fruit, with cracked ice in a cocktail shaker. Shake well and strain into chilled sour glass. Garnish with fruit.

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The New York Bartender’s Guide

Saxon Cocktail

Shanghai Cocktail

4 parts light rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Grenadine (¼ tsp.) Orange twist

4 parts dark rum (2 oz./60 ml.) 1 part Pernod (½ oz./15 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Grenadine (¼ tsp.)

Combine all ingredients, except orange twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with orange twist.

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

4 parts gold rum (2 oz./60 ml.) 2 parts brandy (1 oz./30 ml.) 1 part Orgeat (almond) syrup (½ oz./15 ml.) 3 parts fresh lemon juice (1½ oz./45 ml.) 4 parts fresh orange juice (1½ oz./45 ml.) Orange slice Lemon slice

Combine all ingredients, except fruit, with cracked ice in a blender. Blend until smooth and pour into chilled wine glass. Garnish with fruit.

September Morn 6 parts light rum (3 oz./90 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Grenadine (1 tsp.) 1 egg white

Combine ingredients with cracked ice in a cocktail shaker. Shake vigorously and strain into chilled cocktail glass.

Shark Bite 4 parts dark rum (2 oz./60 ml.) 6 parts fresh orange juice (3 oz./90 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 2 parts grenadine (1 oz./30 ml.)

Combine all ingredients with cracked ice in a blender. Blend until smooth and pour into chilled wine glass.

Shark’s Tooth 4 parts 151-proof rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Dash grenadine Sugar syrup (¼ tsp.) Sparkling water Lime wedge

Combine all ingredients, except sparkling water and lime, with cracked ice in a cocktail shaker. Shake well and pour into chilled highball glass. Fill with sparkling water and garnish with lime wedge.

Sevilla 4 parts light rum (2 oz./60 ml.) 4 parts ruby port (2 oz./60 ml.) Sugar (½ tsp.) 1 whole egg

Combine ingredients with cracked ice and shake vigorously. Strain into chilled wine glass.

RUM

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RUM

Scorpion

Sir Walter Raleigh Cocktail 4 parts dark rum (2 oz./60 ml.) 3 parts brandy (1½ oz./45 ml.) 1 part grenadine (½ oz./15 ml.) 1 part white Curaçao (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Combine ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Sloppy Joe’s Cocktail 4 parts light rum (2 oz./60 ml.) 3 parts dry vermouth (1½ oz./45 ml.) Grenadine (½ tsp.) Triple Sec (½ tsp.) 3 parts fresh lime juice (1½ oz./45 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. RUM

Spanish Town Cocktail 6 parts light rum (3 oz./90 ml.) 1 part Triple Sec (½ oz./15 ml.)

Combine ingredients in a mixing glass with ice cubes and stir. Strain into chilled cocktail glass.

Strawberry Colada

Strawberry Colada 6 parts gold rum (3 oz./90 ml.) 2 parts coconut cream (1 oz./30 ml.) 8 parts pineapple juice (4 oz./120 ml.) 6 fresh strawberries Pineapple spear

Combine all ingredients, except pineapple spear and one strawberry, in a blender with cracked ice. Blend until smooth and pour into chilled collins glass. Garnish with pineapple and remaining strawberry.

Strawberry Daiquiri 4 parts light rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Sugar syrup (1 tsp.) 7 large fresh strawberries (if it’s not the season, frozen are fine)

Combine all ingredients, except for one strawberry, with cracked ice in a blender. Blend until smooth and pour into chilled cocktail glass. Garnish with remaining strawberry.

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Sundowner

Tahiti Club

4 parts gold rum (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Maraschino liqueur (¼ tsp.) White Curaçao (¼ tsp.) Tonic water Lime slice

6 parts gold rum (3 oz./90 ml.) 1 part maraschino liqueur (½ oz./15 ml.) 2 parts pineapple juice (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) Orange slice

Surfers on Acid 4 parts coconut rum (2 oz./60 ml.) 2 parts Jagermeister (1 oz./30 ml.) 6 parts pineapple juice (3 oz./90 ml.) ¹/8 tsp. fresh limejuice Mint spring

Shake all ingredients, except for mint spring, with cracked ice in a cocktail shaker. Strain into an oldfashioned glass over ice cubes and garnish with a sprig of mint.

Combine all ingredients, except orange slice, with cracked ice in a cocktail shaker. Pour into chilled old-fashioned glass and garnish with orange slice.

Three Miller Cocktail 4 parts light rum (2 oz./60 ml.) 2 parts brandy (1 oz./30 ml.) 1 part grenadine (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Combine ingredients with ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Swamp Water 4 parts dark rum (2 oz./60 ml.) 1 part blue Curaçao (½ oz./15 ml.) 3 parts fresh orange juice (1½ oz./45 ml.) 1 part fresh lemon juice ½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled old-fashioned glass over ice cubes.

Swamp Water

RUM

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RUM

Combine all ingredients, except tonic and lime slice, with cracked ice in a cocktail shaker. Strain into chilled highball glass over ice cubes and fill with tonic water. Stir gently and garnish with lime slice.

Tiger’s Milk

Trade Winds

4 parts gold rum (2 oz./60 ml.) 3 parts cognac (1½ oz./45 ml.) 10 parts milk (5 oz./150 ml.) Sugar syrup (1 tsp.) Ground cinnamon

4 parts gold rum (2 oz./60 ml.) 2 parts slivovitz (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.) 1 part Falernum (½ oz./15 ml.)

Combine all ingredients, except cinnamon, with cracked ice in a blender. Blend until smooth and pour into chilled wine glass. Sprinkle cinnamon on top.

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

White Lion Tom and Jerry 4 parts light rum (2 oz./60 ml.) 2 parts brandy (1 oz./30 ml.) 12 parts hot milk (6 oz./180 ml.) 1 whole egg, separated Freshly ground nutmeg

Beat the white and the yolk of the egg separately. Mix them together in a coffee mug glass. Add the sugar and beat the egg mixture again. Pour in the rum and brandy. Add the hot milk and stir gently. Sprinkle with nutmeg.

4 parts dark rum (2 oz./60 ml.) 2 part fresh lemon juice (1 oz./30 ml.) 1 part Orgeat (almond) syrup (½ oz./15 ml.) Raspberry syrup (¼ tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

X.Y.Z. Cocktail

RUM

Torreadora Cocktail

4 parts light rum (2 oz./60 ml.) 2 parts white Curaçao (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

4 parts light rum (2 oz./60 ml.) 151-proof rum (1 tbsp.) 2 parts coffee liqueur (1 oz./30 ml.) 1 parts half-and-half (½ oz./15 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine all ingredients, except rum, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Float rum on top.

Xanadu 4 parts light rum (2 oz./60 ml.) 4 parts guava nectar (2 oz./60 ml.) 4 parts fresh lime juice (2 oz./60 ml.) 2 parts Rose’s lime juice (1 oz./30 ml.) 2 parts half-and-half (1 oz./30 ml.)

Combine ingredients with cracked ice in a blender. Blend at low speed until smooth. Pour into chilled champagne flute.

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Zombie 4 parts dark rum (2 oz./60 ml.) 4 parts light rum (2 oz./60 ml.) 2 parts 151-proof rum (1 oz./30 ml.) 2 parts Triple Sec (1 oz./30 ml.) Pernod (1 tsp.) 2 parts fresh lime juice (1 oz./30 ml.) 2 parts fresh orange juice (1 oz./30 ml.) 2 parts pineapple juice (1 oz./30 ml.) 2 parts guava nectar (1 oz./30 ml.) Grenadine (1 tbsp.) Orgeat (almond) syrup (1 tbsp.) Fresh mint sprig Pineapple spear

RUM

Combine all ingredients, except mint and pineapple spear, with cracked ice in a blender. Blend until smooth. Pour into chilled collins glass and garnish with pineapple and mint sprig.

Zombie

RUM

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RYE AND OTHER WHISKEYS B

ourbon and scotch and are not the only distinctive spirits made from fermented grains. Canadian whiskey,

Irish whiskey, and rye whiskey are staples in any traditional bar. Rye whiskey, in particular, has long been part of American culture and its production by colonial settlers predates the introduction of Bourbon. American rye whiskey, by law, must be made from a fermented mash that is at least 51% rye grain. Many Canadian whiskeys also contain rye but they are primarily made from corn. Blended Canadian and American whiskeys also make use of other grains, such as wheat, barley malt, and barley. Irish whiskey is made from locally produced malted barley or a mix of unmalted barley and other cereals. American rye whiskey may date to the colonial era but the Irish have perhaps been making whiskey longer than anyone— some credit 6th century Irish monks with inventing whiskey.

Algonquin

Blackthorn

3 parts American blended whiskey (1½ oz./45 ml.) 1 part dry vermouth (½ oz./15 ml.) 2 parts pineapple juice (1 oz./30 ml.)

4 parts Irish whiskey (2 oz./60 ml.) 3 parts dry vermouth (1½ oz./45 ml.) 3 – 5 dashes of Pernod 3 – 5 dashes of Angostura bitters

In a cocktail shaker, combine all ingredients with ice cubes and shake well. Strain into a chilled cocktail glass.

Stir all ingredients in a mixing glass with cracked ice. Pour into a chilled old-fashioned glass.

Blinker

Ballylickey Belt

4 parts rye (2 oz./60 ml.) 5 parts grapefruit juice (2½ oz./75 ml.) Grenadine (1 tsp.)

4 parts Irish whiskey (2 oz./60 ml.) Honey (¾ tsp.) Cold sparkling water Lemon peel

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

In the bottom of a chilled oldfashioned glass, muddle the honey with a little water until it dissolves. Add the whiskey and ice cubes. Fill with sparkling water and stir gently. Twist the lemon peel over the glass and drop in.

Banff Cocktail

RYE AND OTHER WHISKEYS

4 parts Canadian whiskey (2 oz./60 ml.) 1 part Grand Marnier (½ oz./15 ml.) 1 part kirshwasser (½ oz.;/15 ml.) Dash Angostura bitters

Combine ingredients with cracked ice in a cocktail shaker. Shake well. Strain into chilled cocktail glass.

Black Hawk

Boilermaker

4 parts blended whiskey (2 oz./60 ml.) 2 parts sloe gin (1 oz./30 ml.)

Boilermaker

Stir ingredients in a mixing glass with cracked ice. Strain into chilled cocktail glass.

Beer (½ pint/250 ml.) 3 parts whiskey of your choice (1½ oz./45 ml.)

Pour the whiskey into a shot glass. Drop shot glass into ½ pint mug of beer.

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203

Boston Sour

California Lemonade

4 parts whiskey (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (1 tsp.) 1 egg white (or 1 tbsp. egg white substitute) Lemon slice Maraschino cherry

4 parts blended whiskey (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Bar sugar (1 tsp.) Sparkling water Orange slice

Combine all ingredients, except fruit, in a cocktail shaker with cracked ice. Shake vigorously. Strain into chilled sour glass and garnish with cherry and lemon.

Brighton Punch 4 parts B & B (2 oz./60 ml.) 3 parts bourbon (1½ oz./45 ml.) 2 parts fresh orange juice (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Sparkling water Orange slice

RYE AND OTHER WHISKEYS

Combine all ingredients, except water and fruit, with cracked ice in a cocktail shaker. Shake well. Strain into a chilled highball glass over ice cubes. Top off with sparkling water and stir. Garnish with orange.

Cablegram

Combine whiskey, juices and sugar in a cocktail shaker with cracked ice. Shake well. Strain into a chilled highball glass almost filled with ice cubes. Top off with sparkling water. Stir gently and garnish with orange slice.

Canadian and Campari 3 parts Canadian whiskey (1½ oz./45 ml.) 2 parts Campari (1 oz./30 ml.) 1 part dry vermouth (½ oz./15 ml.) Lemon twist

Stir all ingredients, except lemon twist, in a mixing glass with cracked ice. Strain into chilled cocktail glass and garnish with lemon twist.

Canadian Apple

4 parts blended whiskey (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Bar sugar (½ tsp.) Ginger ale

4 parts Canadian whiskey (2 oz./60 ml.) 1 part Calvados (½ oz./15 ml.) Sugar syrup (1 tsp.) Fresh lemon juice (1½ tsp.) Ground cinnamon Lemon slice

Stir all ingredients, except ginger ale, in a mixing glass with cracked ice. Strain into chilled highball glass over ice cubes. Top off with ginger ale and stir again.

Combine all ingredients, except lemon slice, in a cocktail shaker with cracked ice and shake well. Pour into chilled old-fashioned glass and garnish with lemon slice.

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The New York Bartender’s Guide

Canadian Blackberry Cocktail

Canadian Cocktail 4 parts Canadian whiskey (2 oz./60 ml.) Triple Sec (2 tsp.) Dash Angostura bitters Bar sugar (½ tsp.)

4 parts Canadian whiskey (2 oz./60 ml.) 1 part blackberry brandy (½ oz./15 ml.) 1 part fresh orange juice (½ oz./15 ml.) Fresh lemon juice (1 tsp.) Bar sugar (½ tsp.)

Combine all ingredients in a cocktail shaker and shake with cracked ice. Strain into chilled old-fashioned glass.

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into a chilled oldfashioned glass.

4 parts Canadian whiskey (2 oz./60 ml.) 2 part cherry brandy (1 oz./30 ml.) Fresh lemon juice (2 tsp.) Fresh orange juice (2 tsp.) Bar sugar

Rim a chilled cocktail glass with sugar by pouring one part of the cherry brandy into a saucer and dipping the glass into it. Pour some sugar into another saucer and dip the moistened rim into the sugar. Shake all ingredients in a cocktail shaker with cracked ice and strain into the glass.

4 parts Canadian whiskey (2 oz./60 ml.) Brandy (1 tsp.) 1 part fresh lemon juice (½ oz./15 ml.) Raspberry syrup (1 tsp.) Sparkling water Fresh raspberries

Combine whiskey, lemon juice and raspberry syrup in a cocktail shaker with ice cubes and shake well. Pour into a chilled highball glass and top off with sparkling water. Float brandy on top and garnish with fresh raspberries.

Canadian Old Fashioned 4 parts Canadian whiskey (2 oz./60 ml.) Triple Sec (1 tsp.) Dash fresh lemon juice Dash Angostura bitters Lemon twist Orange twist

Combine all ingredients, except twists, in a cocktail shaker with cracked ice. Shake well and pour into chilled old-fashioned glass. Garnish with twists.

Canadian Daisy RYE AND OTHER WHISKEYS

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RYE AND OTHER WHISKEYS

Canadian Cherry

Canadian Daisy

Canadian Pineapple

Cowboy Cocktail

4 parts Canadian whiskey (2 oz./60 ml.) Pineapple juice (1 tbsp.) Maraschino liqueur (2 tsp.) Fresh lemon juice (2 tsp.) Pineapple spear

6 parts rye (3 oz./90 ml.) Half-and-half (2 tbsp.)

Combine all ingredients, except the pineapple spear, in a cocktail shaker with cracked ice. Shake well. Strain into chilled cocktail glass and garnish with pineapple spear.

Delta

Coffee Egg Nog 4 parts blended whiskey (2 oz./60 ml.) 2 parts coffee liqueur (1 oz./30 ml.) 12 parts milk (6 oz./180 ml.) 2 parts half-and-half (1 oz./30 ml.) Sugar syrup (1 tsp.) Instant coffee (½ tsp.) 1 egg Freshly ground nutmeg

Combine all ingredients, except nutmeg, with cracked ice in a blender. Blend until smooth and pour into chilled collins glass. Sprinkle with nutmeg. RYE AND OTHER WHISKEYS

Commonwealth Cocktail 4 parts Canadian whiskey (2 oz./60 ml.) 1 part Grand Marnier (½ oz./15 ml.) Fresh lemon juice (1 tsp.) Orange twist

Combine ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

4 parts blended whiskey (2 oz./60 ml.) 1 part Southern Comfort (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) Bar sugar (½ tsp.) Orange slice Fresh peach slice

Combine all ingredients, except fruit, with cracked ice in a cocktail shaker. Shake well. Pour into chilled old-fashioned glass and garnish with fruit.

Dinah 4 parts blended whiskey (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Bar sugar (½ tsp.) Fresh mint sprig

Shake all ingredients, except mint, in a cocktail shaker with cracked ice. Strain into chilled cocktail glass and garnish with mint sprig.

Combine all ingredients, except orange twist, in a mixing glass with cracked ice. Stir well. Pour into chilled cocktail glass and garnish with orange twist.

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Double Standard Sour

Everybody’s Irish

3 parts blended whiskey (1½ oz./45 ml.) 3 parts gin (1½ oz./45 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (½ tsp.) Grenadine (1 tsp.) Maraschino cherry Orange slice

4 parts Irish whiskey (2 oz./60 ml.) 1 part green Chartreuse (½ oz./15 ml.) 1 part green crème de menthe (½ oz./15 ml.)

Combine all ingredients, except fruit, in a cocktail shaker with cracked ice. Shake well. Strain into chilled sour glass and garnish with fruit.

Fancy Whiskey

Stir all ingredients with cracked ice in a mixing glass. Strain into chilled cocktail glass.

6 parts rye (3 oz./90 ml.) 2 parts dry vermouth (1 oz./30 ml.) Dash Angostura bitters Maraschino cherry

Combine all ingredients, except cherry, in a mixing glass with ice cubes. Stir well and strain into chilled cocktail glass. Garnish with cherry.

Earthquake 4 parts blended whiskey (2 oz./60 ml.) 2 parts gin (1 oz./30 ml.) 2 parts Pernod (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass, drop lemon twist on top.

Fox River Cocktail 4 parts rye (2 oz./60 ml.) 1 part dark crème de cacao (½ oz./15 ml.) 3 – 5 dashes Angostura bitters Lemon twist

Combine all ingredients, except lemon, in a mixing glass with cracked ice and stir. Strain into chilled cocktail glass and garnish with lemon twist.

Elk’s Own 4 parts rye (2 oz./60 ml.) 2 parts ruby port (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 1 egg white Bar sugar (1 tsp.) Pineapple spear

Combine all ingredients, except pineapple spear, with cracked ice in a cocktail shaker and shake vigorously. Strain into chilled cocktail glass.

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RYE AND OTHER WHISKEYS

Dry Manhattan

4 parts whiskey (2 oz./60 ml.) Cointreau (½ tsp.) Bar sugar (½ tsp.) 3 dashes Angostura bitters Lemon twist

Gloom Lifter

Heart’s Cocktail

4 parts blended whiskey (2 oz./60 ml.) 2 parts brandy (1 oz./30 ml.) Raspberry liqueur (1 tbsp.) 1 part fresh lemon juice (½ oz./15 ml.) Bar sugar (½ tsp.) ½ egg white (or 1 tsp. egg white substitute)

4 parts Irish whiskey (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 2 parts Pernod (1 oz./30 ml.) 3 – 5 dashes Angostura bitters

Combine all ingredients in cocktail shaker with cracked ice. Shake vigorously. Strain into chilled highball glass over ice cubes.

Habitant Cocktail 4 parts Canadian whiskey (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 1 tsp. maple syrup Orange slice Maraschino cherry

Combine all ingredients, except fruit, in a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass. Garnish with fruit. RYE AND OTHER WHISKEYS

Halley’s Comfort 4 parts Southern Comfort (2 oz./60 ml.) 4 parts peach schnapps (2 oz./60 ml.) Sparkling water Lemon slice

Pour Southern Comfort and schnapps into a chilled collins glass filled with ice cubes. Fill with sparkling water. Stir gently and garnish with lemon slice.

Combine all ingredients in a cocktail shaker with cracked ice. Shake well and pour into chilled old-fashioned glass.

Horse’s Neck 4 parts blended whiskey (2 oz./60 ml.) Ginger ale 3 dashes Angostura bitters Rind of one lemon, peeled in a spiral

Put the lemon spiral in a chilled collins glass and hand one end over the rim. Fill with ice cubes and add whiskey. Fill with ginger ale and stir well.

Hot Brick Toddy 4 parts blended whiskey (2 oz./60 ml.) 2 parts hot water (1 oz./30 ml.) Bar sugar (1 tsp.) Butter (1 tsp.) Ground cinnamon to taste Boiling water

Dissolve all ingredients, except whiskey, in hot water in a warmed coffee mug or punch cup. Add whiskey and boiling water. Stir well.

Hot Milk Punch 6 parts whiskey (3 oz./90 ml.) 16 parts milk (8 oz./240 ml.) Bar sugar (1 tsp.) Cinnamon stick Freshly ground nutmeg

Heat all ingredients, except nutmeg and cinnamon stick, in a sauce pan over low heat. Stir regularly until mixture is very hot. Pour into warmed mug and stir with cinnamon stick. Sprinkle with nutmeg.

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The New York Bartender’s Guide

Indian River 4 parts blended whiskey (2 oz./60 ml.) 1 part raspberry liqueur (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.) 2 parts grapefruit juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Ink Street 4 parts rye (2 oz./60 ml.) 4 parts fresh lemon juice (2 oz./60 ml.) 4 parts fresh orange juice (2 oz./60 ml.)

Irish Coffee

Hunter’s Cocktail 4 parts rye (2 oz./60 ml.) 1 part cherry brandy (½ oz./15 ml.) Maraschino cherry

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Pour rye and brandy into a chilled old-fashioned glass filled with ice cubes. Stir well and garnish with cherry.

Imperial Fizz

4 parts Canadian whiskey (2 oz./60 ml.) 2 parts Irish mist (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 2 parts fresh orange juice (1 oz./30 ml.) Freshly grated nutmeg

4 parts blended whiskey (2 oz./60 ml.) 2 parts light rum (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (½ tsp.) Sparkling water

Combine all ingredients, except water, with cracked ice in a cocktail shaker. Strain into chilled highball glass and add ice cubes. Fill with sparkling water and stir gently.

Pour all ingredients, except nutmeg, into a chilled old-fashioned glass and stir with ice cubes. Sprinkle with nutmeg.

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RYE AND OTHER WHISKEYS

Irish Canadian Sangaree

Irish Coffee

Irish Shillelagh

4 parts Irish whiskey (2 oz./60 ml.) Hot black coffee Whipped cream Granulated sugar

4 parts Irish whiskey (2 oz./60 ml.) 1 part light rum (½ oz./15 ml.) 1 part sloe gin (½ oz./15 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (½ tsp.) Fresh peaches, diced (¼ cup/60 ml.) Fresh raspberries

Rim the cup with sugar and pour in Irish whiskey. Fill the cup to within ½ inch of the rim with coffee. Stir. Top off with whipped cream.

Irish Cow 4 parts Irish whiskey (2 oz./60 ml.) 16 parts hot milk (1 cup or 8 oz.) Bar sugar (1 tsp.)

Pour the milk into a warmed coffee mug. Add the whiskey and sugar and stir well.

Irish Fix 4 parts Irish whiskey (2 oz./60 ml.) 2 parts Irish mist (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 1 part pineapple juice (½ oz./15 ml.) Lemon slice Orange slice Pineapple spear RYE AND OTHER WHISKEYS

Combine all ingredients, except fruit, in a blender with cracked ice. Blend until smooth. Pour into chilled old-fashioned glass and garnish with fruit

Irish Kilt

Combine all ingredients, except raspberries, in a blender with cracked ice. Blend until smooth and pour into chilled old-fashioned glass. Garnish with a few raspberries.

Japanese Fizz 4 parts blended whiskey (2 oz./60 ml.) Port (1 tbsp.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (1 tsp.) 1 egg white (or 1 tbsp. egg white substitute) Sparkling water Pineapple spear

Combine all ingredients, except sparkling water and pineapple, in a cocktail shaker with cracked ice. Shake vigorously. Strain into chilled highball glass over ice cubes and fill with sparkling water. Stir gently and garnish with pineapple.

4 parts Irish whiskey (2 oz./60 ml.) 2 parts scotch (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 2 parts sugar syrup (1 oz./30 ml.) 3 – 5 dashes orange bitters

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

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The New York Bartender’s Guide

John Collins

Klondike Cooler

4 parts blended whiskey (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (1 tsp.) Sparkling water Lemon slice Orange slice Maraschino cherry

4 parts blended whiskey (2 oz./60 ml.) 4 parts sparkling water (2 oz./60 ml.) Bar sugar (½ tsp.) Ginger ale Lemon peel spiral

Kerry Cooler 4 parts Irish whiskey (2 oz./60 ml.) 3 parts fino sherry (1½ oz./45 ml.) 2 parts Orgeat (almond) syrup (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Sparkling water Lemon slice

Ladies’ Cocktail 4 parts blended whiskey (2 oz./60 ml.) Pernod (1 tsp.) 3 – 5 dashes Angostura bitters Pineapple spear

Combine all ingredients, except pineapple, in a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass.

Lawhill Cocktail

Combine all ingredients, except lemon slice and water, in a cocktail shaker with cracked ice. Shake well and strain into chilled highball glass filled with ice cubes. Fill with sparkling water and stir gently.

4 parts blended whiskey (2 oz./60 ml.) 2 part dry vermouth (1 oz./30 ml.) Pernod (½ tsp.) Maraschino liqueur (½ tsp.) Dash Angostura bitters

King Cole Cocktail

Combine ingredients with ice cubes in a mixing glass and stir well. Strain into chilled cocktail glass.

4 parts blended whiskey (2 oz./60 ml.) Orange slice Pineapple slice Sugar (½ tsp.)

Muddle fruit and sugar in an oldfashioned glass. Add whiskey and ice cubes. Stir well.

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RYE AND OTHER WHISKEYS

Combine all ingredients, except sparkling water and fruit, in a cocktail shaker with cracked ice. Shake well and strain over ice cubes into a chilled collins glass. Fill with sparkling water and stir gently. Garnish with fruits.

Mix powdered sugar and ginger ale in a chilled collins glass. Fill glass with ice cubes and add whiskey. Fill with sparkling water and stir well. Garnish with lemon spiral.

Leprechaun

Los Angeles Cocktail

4 parts Irish whiskey (2 oz./60 ml.) 2 parts light rum (1 oz./30 ml.) 1 part sloe gin (½ oz./15 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (½ tsp.) ¼ fresh peach, peeled and diced Fresh raspberries

4 parts rye (2 oz./60 ml.) Sweet vermouth (¼ tsp.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (1 tsp.) 1 whole egg

Combine all ingredients, except the raspberries, in a blender with cracked ice. Blend until slushy and pour into chilled oldfashioned glass. Garnish with fresh raspberries.

Lord Rodney 4 parts blended whiskey (2 oz./60 ml.) 2 parts dark rum (1 oz./30 ml.) White crème de cacao (¼ tsp.) Coconut syrup (1 tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine ingredients with cracked ice in a cocktail shaker. Shake vigorously and strain into a chilled sour glass over ice cubes.

Manhasset 4 parts rye (2 oz./60 ml.) ½ part dry vermouth (¼ oz./7.5 ml.) ½ part sweet vermouth (¼ oz./7.5 ml.) Fresh lemon juice (1 tbsp.) Lemon twist

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

Manhattan

RYE AND OTHER WHISKEYS

6 parts rye (3 oz./90 ml.) 2 parts sweet vermouth (1 oz./30 ml.) Dash Angostura bitters Maraschino cherry

Combine all ingredients, except cherry, with ice cubes in a mixing glass. Stir well and strain into chilled cocktail glass. Garnish with cherry.

Milk Punch 4 parts blended whiskey 14 parts milk (1 cup or 8 oz.) Sugar syrup (1 tsp.) Freshly grated nutmeg

Pour milk into chilled collins glass. Stir in whiskey and sugar syrup. Sprinkle nutmeg on top. Manhasset

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The New York Bartender’s Guide

Mountain Cocktail 4 parts blended whiskey (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 1 egg white (or 1 tbsp. egg white substitute)

Combine all ingredients with cracked ice in a cocktail shaker and shake vigorously. Strain into chilled cocktail glass.

New World 6 parts blended whiskey (3 oz./90 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Grenadine (2 tsp.) Lime twist

Manhattan

4 parts blended whiskey (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Grenadine (½ tsp.) Sugar syrup (1 tsp.) Lemon twist

New York Sour 4 parts blended whiskey (2 oz./60 ml.) 3 parts fresh lemon juice (1½ oz./45 ml.) Bar sugar (1 tsp.) Dry red wine (1 tbsp.)

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

Combine all ingredients, except wine, with cracked ice in a cocktail shaker. Shake well and strain into chilled sour glass. Float wine on top.

Old Fashioned 4 parts blended whiskey, bourbon, or rye (2 oz./60 ml.) Sugar cube Dash Angostura bitters Water (1 tsp.) Lemon twist

Place a sugar cube in the bottom of an old-fashioned glass. Add bitters and water. Muddle until sugar is dissolved. Add the whiskey and stir. Add lemon twist and ice cubes.

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RYE AND OTHER WHISKEYS

New Yorker Cocktail

Combine all ingredients, except lime twist, in a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass. Garnish with lime twist.

Old Pal Cocktail

Oriental

4 parts rye (2 oz./60 ml.) 3 parts Campari (1½ oz./45 ml.) 2 parts sweet vermouth (1 oz./30 ml.)

4 parts blended whiskey (2 oz./60 ml.) 1 part sweet vermouth (½ oz./15 ml.) 1 part white Curaçao (½ oz./15 ml.) 2 parts fresh lime juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Paddy Cocktail 4 parts Irish whiskey (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 3 – 5 dashes Angostura bitters

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Palmer Cocktail New Yorker Cocktail

One Ireland RYE AND OTHER WHISKEYS

4 parts Irish whiskey (2 oz./60 ml.) 1 part green crème de menthe (½ oz./15 ml.) Small scoop vanilla ice cream

Combine ingredients in a blender. Blend until smooth and pour into chilled cocktail glass.

Opening Cocktail 4 parts Canadian whiskey (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 1 part grenadine (½ oz./15 ml.)

Stir ingredients with cracked ice in a mixing glass. Strain into chilled cocktail glass.

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4 parts rye (2 oz./60 ml.) Fresh lemon juice (½ tsp.) Dash Angostura bitters

Stir ingredients with ice cubes in a mixing glass. Strain into chilled cocktail glass.

Perfect Manhattan 6 parts rye (3 oz./90 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.) Maraschino cherry

Combine all ingredients, except cherry, in a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass. Garnish with cherry.

The New York Bartender’s Guide

Pink Almond 4 parts blended whiskey (2 oz./60 ml.) 2 parts amaretto (1 oz./30 ml.) 1 part crème de noyaux (½ oz./15 ml.) 1 part kirshwasser (½ oz./15 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Lemon slice

Preakness Cocktail 4 parts blended whiskey (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) Benedictine (1 tsp.) Dash Angostura bitters Lemon twist

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

Old Fashioned

Québec Cocktail 6 parts Canadian whiskey (3 oz./90 ml.) 2 parts Amer Picon (1 oz./30 ml.) 2 parts dry vermouth (1 oz./30 ml.) 1 part maraschino liqueur (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Rattlesnake 4 parts blended whiskey (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Sugar syrup (1 tsp.) 1 egg white (or 1 tbsp. egg white substitute) Pernod (¼ tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake vigorously and pour into chilled old-fashioned glass.

New York Sour

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Combine all ingredients, except lemon slice, with cracked ice in a cocktail shaker. Shake well and pour into a chilled sour glass. Garnish with lemon slice

Rhett Butler

Scarlett O’Hara

4 parts Southern Comfort (2 oz./60 ml.) 1 part fresh lime juice (½ oz./15 ml.) 1 part white Curaçao (½ oz./15 ml.) Fresh lemon juice (1 tsp.) Lemon twist

4 parts Southern Comfort (2 oz./60 ml.) 4 parts cranberry juice (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.)

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Seaboard

6 parts rye (3 oz./90 ml.) Bar sugar (1 tsp.) Dash Angostura bitters Maraschino cherry

4 parts blended whiskey (2 oz./60 ml.) 2 parts gin (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Bar sugar (1 tsp.) Fresh mint sprig

Combine all ingredients, except cherry, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with cherry.

Combine all ingredients, except mint, with cracked ice in a cocktail shaker. Shake well and strain into a chilled old-fashioned glass over ice cubes. Garnish with mint sprig.

S.F. Sour

Serpent’s Tooth

4 parts blended whiskey (2 oz./60 ml.) 2 parts Benedictine (1 oz./30 ml.) Fresh lemon juice (1 tsp.) Fresh lime juice (1 tsp.) Dash grenadine Orange slice

4 parts Irish whiskey (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 1 part Jagermeister (½ oz./15 ml.) 3 parts fresh lemon juice (1½ oz./45 ml.) 3 – 5 dashes Angostura bitters Lemon twist

Rye Whiskey Cocktail

RYE AND OTHER WHISKEYS

Combine all ingredients, except orange slice, in a cocktail shaker with cracked ice. Strain into chilled sour glass and garnish with orange slice.

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Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass. Garnish with lemon twist.

The New York Bartender’s Guide

Seven & Seven

Thunderclap

4 parts Seagram’s® 7-Crown blended whiskey (2 oz./60 ml.) 7-Up®

4 parts blended whiskey (2 oz./60 ml.) 2 parts brandy (1 oz./30 ml.) 2 parts gin (1 oz./30 ml.)

Shamrock 4 parts Irish whiskey (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part green crème de menthe (½ oz./15 ml.) Green Chartreuse (1 tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Temptation Cocktail 4 parts blended whiskey (2 oz./60 ml.) 1 part Cointreau (½ oz./15 ml.) 1 part Dubonnet rouge (½ oz./15 ml.) Pernod (1 tsp.) Lemon twist

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Tipperary Cocktail 4 parts Irish whiskey (2 oz./60 ml.) 2 parts green Chartreuse (1 oz./30 ml.) 1 part sweet vermouth (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Trois Rivieres 4 parts Canadian whiskey (2 oz./60 ml.) 1 part Dubonnet rouge (½ oz./15 ml.) Cointreau (1 tbsp.) Orange twist

Combine all ingredients, except orange twist, in a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass. Garnish with orange twist.

Tennessee 4 parts rye (2 oz./60 ml.) 2 parts maraschino liqueur (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

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RYE AND OTHER WHISKEYS

Pour whiskey into a chilled highball glass over ice cubes. Fill with 7-Up and stir gently.

Ward Eight

Whiskey Cooler

4 parts blended whiskey (2 oz./60 ml.) 3 parts fresh lemon juice (1½ oz./45 ml.) Grenadine (1 tsp.) Bar sugar (1 tsp.)

4 parts blended whiskey (2 oz./60 ml.) Bar sugar (½ tsp.) Sparkling water Lemon peel

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled wine glass filled with cracked ice.

Mix whiskey with sugar in the bottom of a chilled collins glass. Add ice cubes and fill with sparkling water. Stir gently and garnish with lemon peel.

Whiskey Cocktail

Whiskey Daisy

6 parts blended whiskey (3 oz./90 ml.) Sugar syrup (1 tsp.) Dash Angostura bitters

6 parts whiskey (3 oz./90 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Grenadine (1 tbsp.) Sugar syrup (1 tsp.) Sparkling water Orange slice

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Whiskey Collins

RYE AND OTHER WHISKEYS

6 parts whiskey (3 oz./90 ml.) 4 parts fresh lemon juice (2 oz./60 ml.) 1 part sugar syrup (½ oz./15 ml.) Sparkling water Maraschino cherry Orange slice

Combine all ingredients, except fruit and sparkling water, in a chilled collins glass filled with ice cubes. Fill with sparkling water and stir gently. Garnish with fruit.

Combine all ingredients, except orange slice and sparkling water, in a cocktail shaker with cracked ice. Shake well. Pour into chilled highball glass. Top off with sparkling water, stir gently, and garnish with orange slice.

Whiskey Fix 4 parts blended whiskey (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (½ tsp.) Orange twist

Combine all ingredients, orange twist, in a cocktail shaker with cracked ice. Shake well and strain into chilled highball glass over ice cubes. Drop orange twist in drink.

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Whiskey Milk Punch

Whiskey Sling

6 parts blended whiskey (3 oz./90 ml.) 1 cup milk (8 oz./240 ml.) Sugar syrup (1 tsp.) Freshly grated nutmeg

4 parts blended whiskey (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Water (1 tsp.) Bar sugar (1 tsp.) Orange twist

Whiskey Rickey 4 parts whiskey (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Sparkling water Lime slice

Pour whiskey and lime juice into a chilled highball glass over ice cubes. Fill with sparkling water and stir gently. Garnish with lime slice.

Whiskey Sangaree 4 parts blended whiskey (2 oz./60 ml.) Ruby port (1 tbsp.) Bar sugar (½ tsp.) Water (1 tsp.) 2 parts sparkling water (1 oz./30 ml.)

In the bottom of a mixing glass, dissolve sugar in water and lemon juice. Add whiskey and stir. Pour over ice cubes into a chilled oldfashioned glass and garnish with orange twist.

Whiskey Sour 4 parts blended whiskey (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Sugar syrup (1 tsp.) Maraschino cherry Orange slice

Combine liquid ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with fruit.

RYE AND OTHER WHISKEYS

Combine all ingredients, except nutmeg, with cracked ice in a cocktail shaker. Shake well and strain into chilled collins glass. Sprinkle with nutmeg.

In the bottom of a chilled oldfashioned glass, dissolve sugar in water, add blended whiskey and stir. Fill glass with ice cubes and sparkling water. Float port on top.

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SCOTCH S

cotland is the home of scotch, although whiskeys are also made just across the North Channel in Ireland. The

word “whiskey” comes from Gaelic, and means “water of life.” Most scotch drinkers would agree with that. Scotch whiskey is distilled from barley malt and aged in oaken casks for at least five years and as long as fifty. Generally speaking, the older the scotch, the better and smoother it is. Single malt scotch is made from one distillery pot; blended scotch is made with whiskeys from different distillations. The drink’s peaty, rich flavor can vary from distillery to distillery. True scotch aficionados can tell you the geographic origin of a whiskey simply by tasting it. Is it from the Isle of Islay? The Isle of Mull? The Highlands? Have a scotch tasting party and see if you can tell the difference!

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Bairn

Blue Blazer for Two

4 parts scotch (2 oz./60 ml.) 2 parts Cointreau (1 oz./30 ml.) 3 – 5 dashes orange bitters

10 parts scotch or blended whiskey (5 oz./150 ml.) 10 parts boiling water (5 oz./150 ml.) Bar sugar (2 tsp.) 2 lemon peels

Balmoral Cocktail 4 parts scotch (2 oz./60 ml.) 1 part Dubonnet rouge (½ oz./15 ml.) 1 part Dubonnet blanc (½ oz./15 ml.) 3 dashes Angostura bitters

Combine all ingredients in mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass.

Beadlestone 4 parts scotch (2 oz./60 ml.) 3 parts dry vermouth (1½ oz./45 ml.)

Stir ingredients with ice cubes in a mixing glass and strain into chilled cocktail glass.

Blood and Sand 2 parts scotch (1 oz./30 ml.) 1 part kirshwasser (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.) 1 part fresh orange juice (½ oz./15 ml.)

Shake all ingredients with cracked ice in a cocktail shaker. Strain into chilled cocktail glass.

Warm the coffee mugs by filling them with boiling water and letting them sit for about 5 minutes. Discard water. Pour the scotch into one mug and the boiling water into the other. Ignite the whiskey. While the whiskey is blazing, mix it with the water by carefully pouring them back and forth between the two mugs. Extinguish the flames and serve in two mugs. Add 1 tsp. of sugar and lemon peel to each drink. With some practice, this can be a very dramatic presentation, giving the appearance of liquid fire.

Bobby Burns 4 parts scotch (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) Benedictine (1 tsp.) Lemon twist

Stir liquid ingredients with cracked ice in a mixing glass. Strain into chilled cocktail glass and garnish with lemon twist.

Charmer 3 parts scotch (1½ oz./45 ml.) 1 part blue Curaçao (½ oz./15 ml.) Dash dry vermouth Dash orange bitters

Mix all ingredients with cracked ice in a cocktail shaker. Strain into chilled cocktail glass.

SCOTCH

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SCOTCH

Mix all ingredients in a cocktail shaker with cracked ice. Shake well. Strain into chilled cocktail glass.

Glasgow 4 parts scotch (2 oz./60 ml.) Dry vermouth (1 tsp.) Fresh lemon juice (1 tbsp.) Almond extract (1 tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain over ice into a chilled old-fashioned glass.

Godfather 4 parts scotch (2 oz./60 ml.) 2 parts amaretto (1 oz./30 ml.)

Pour ingredients into a chilled old-fashioned glass filled with ice cubes. Stir well.

Highland Cooler

Charmer

Derby Fizz

4 parts scotch (2 oz./60 ml.) 4 parts sparkling water (2 oz./60 ml.) Bar sugar (1 tsp.) Ginger ale Lemon twist

SCOTCH

4 parts scotch (2 oz./60 ml.) Triple Sec (1 tsp.) 1 part fresh lemon juice (½ oz./15 ml.) Bar sugar (½ tsp.) Sparkling water

In a chilled collins glass, dissolve the sugar in the water. Add scotch and ice cubes. Fill with ginger ale and stir gently. Garnish with lemon twist.

Combine all ingredients, except water, with cracked ice in a cocktail shaker and shake vigorously. Pour over ice cubes into a chilled collins glass. Fill with sparkling water and stir gently.

Highland Fling

Flying Scotsman

Stir liquid ingredients with cracked ice in a mixing glass. Strain into chilled cocktail glass and drop in the olive.

4 parts scotch (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) Bar sugar (¼ tsp.) 3 – 5 dashes Angostura bitters

4 parts scotch (2 oz./60 ml.) 2 parts sweet vermouth (1 oz./30 ml.) 3 – 5 dashes orange bitters Spanish olive

Combine all ingredients with cracked ice in a blender and blend at low speed until slushy. Pour into chilled old-fashioned glass.

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Hole-in-One

Loch Lomond

4 parts scotch (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) Fresh lemon juice (½ tsp.) Dash orange bitters

6 parts scotch (3 oz./90 ml.) 1 part sugar syrup (½ oz./15 ml.) 3 – 5 dashes Angostura bitters

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Hoot Mon

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Mamie Taylor

4 parts scotch (2 oz./60 ml.) 1 part Lillet blanc (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.)

6 parts scotch (3 oz./90 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Ginger ale Lime slice

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Pour scotch and lime juice into a chilled collins glass over ice cubes. Fill with ginger ale and stir gently. Garnish with lime slice.

Linstead Cocktail

Miami Beach Cocktail

4 parts scotch (2 oz./60 ml.) Pernod (¼ tsp.) 4 parts pineapple juice (2 oz./60 ml.) Fresh lemon juice (¼ tsp.) Bar sugar (½ tsp.)

Combine all ingredients in a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass.

4 parts scotch (2 oz./60 ml.) 3 parts dry vermouth (1½ oz./45 ml.) 4 parts grapefruit juice (2 oz./60 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into a chilled old-fashioned glass over ice cubes.

3 parts scotch (1½ oz./45 ml.) 1 part brandy (½ oz./15 ml.) 1 part Curaçao, any kind (½ oz./15 ml.) Lemon slice Mint sprig

Pour all ingredients, except for lemon and mint, into a chilled highball glass over ice cubes. Stir gently. Garnish with lemon slice and mint sprig.

Mint Sunrise

SCOTCH

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SCOTCH

Mint Sunrise

Modern Cocktail

Remsen Cooler

5 parts scotch (2½ oz./75 ml.) Dark rum (1 tsp.) Pernod (1 tsp.) Fresh lemon juice (1 tsp.) 3 – 5 dashes orange bitters Maraschino cherry

6 parts scotch (3 oz./90 ml.) Sugar syrup (1 tsp.) Sparkling water Lemon twist

Combine all ingredients, except cherry, with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass. Garnish with cherry.

Pour scotch and syrup into a chilled collins glass filled with ice cubes. Fill with sparkling water and stir gently. Garnish with lemon twist.

Morning Glory Fizz 6 parts scotch (3 oz./90 ml.) 1 part Pernod (½ oz./15 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (½ tsp.) 1 egg white (or 1 tbsp. egg white substitute) Dash Angostura bitters Sparkling water

Combine all ingredients, except sparkling water, in a cocktail shaker with cracked ice. Shake well and strain over ice cubes into a chilled highball glass. Fill with sparkling water and stir gently.

Prince Edward 4 parts scotch (2 oz./60 ml.) 1 part Lillet blanc (½ oz./15 ml.) 1 part Drambuie (½ oz./15 ml.) Orange slice

Combine all ingredients, except orange slice, with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass. Garnish with orange slice.

Rob Roy

Rob Roy 6 parts scotch (3 oz./90 ml.) 2 parts sweet vermouth (1 oz./30 ml.) Dash Angostura bitters Maraschino cherry

SCOTCH

Combine all ingredients, except cherry, with ice cubes in a mixing glass. Stir well and strain into chilled cocktail glass. Garnish with cherry.

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Rusty Nail 4 parts scotch (2 oz./60 ml.) 2 parts Drambuie (1 oz./30 ml.)

Pour ingredients into a chilled old-fashioned glass over ice cubes and stir.

Scotch Cobbler 4 parts scotch (2 oz./60 ml.) 1 part honey (½ oz./15 ml.) 1 part white Curaçao (½ oz./15 ml.) Fresh mint sprig

Combine all ingredients, except mint, with cracked ice in a cocktail shaker. Shake well and strain into chilled old-fashioned glass over ice cubes. Garnish with mint sprig.

6 parts scotch (3 oz./90 ml.) 1 part white crème de menthe (½ oz./15 ml.) Sparkling water

Pour scotch and crème de menthe into chilled highball glass over ice cubes. Fill with sparkling water and stir gently.

Scotch Holiday Sour 4 parts scotch (2 oz./60 ml.) 2 parts cherry Heering (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 1 part sweet vermouth (½ oz./15 ml.) Lemon slice

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled sour glass. Garnish with lemon slice.

Rusty Nail

Scotch Mist 6 parts scotch (3 oz./90 ml.) Lemon twist

Pour scotch into a chilled oldfashioned glass filled with crushed ice. Garnish with lemon twist.

Scotch Orange Fix 4 parts scotch (2 oz./60 ml.) Triple Sec (1 tbsp.) 2 parts fresh lemon juice (1 oz./30 ml.) Bar sugar (½ tsp.) Orange twist

Combine all ingredients, except Triple Sec and orange twist, in a cocktail shaker with cracked ice. Shake well and strain into chilled highball glass over ice cubes. Drop orange twist in drink and float Triple Sec on top.

SCOTCH

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SCOTCH

Scotch Cooler

Scotch Smash 6 parts scotch (3 oz./90 ml.) Honey (1 tbsp.) 8 fresh mint leaves Dash orange bitters Fresh mint sprig

Muddle mint leaves with honey in the bottom of a chilled highball glass. Fill the glass with crushed ice and add the scotch. Stir well and top off with bitters and mint sprig.

Scotch Sour 4 parts scotch (2 oz./60 ml.) 2 parts fresh lemon juice (2 oz./60 ml.) Sugar syrup (1 tsp.) Maraschino cherry Orange slice

Combine liquid ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with fruit.

Secret Scotch Sour

Scotch Sangaree

4 parts scotch (2 oz./60 ml.) White crème de menthe (½ tsp.) Sparkling water

4 parts scotch (2 oz./60 ml.) Honey (1 tsp.) Lemon twist Sparkling water Freshly grated nutmeg

Combine scotch and liqueur with cracked ice in a cocktail shaker and shake well. Strain into chilled highball glass over ice cubes and fill with sparkling water. Stir gently.

SCOTCH

Muddle the honey with a little sparkling water in the bottom of a chilled highball glass until the honey is dissolved. Add the scotch, lemon twist and ice cubes. Fill with sparkling water and stir gently. Sprinkle nutmeg on top.

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Stone Fence 4 parts scotch (2 oz./60 ml.) Dash Angostura bitters Sparkling apple cider

Pour scotch and bitters into a chilled highball glass over ice cubes. Fill with cider and stir.

The New York Bartender’s Guide

Thistle Cocktail 4 parts scotch (2 oz./60 ml.) 3 parts sweet vermouth (1½ oz./45 ml.) 3 dashes Angostura bitters

Combine ingredients with ice cubes in a mixing glass. Stir and strain into chilled cocktail glass.

Walters 6 parts scotch (3 oz./90 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 1 part fresh orange juice (½ oz./15 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Woodward 4 parts scotch (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part grapefruit juice (½ oz./15 ml.)

SCOTCH

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

SCOTCH

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TEQUILA T

equila is an American original, or rather an Americas original, and no other high-proof spirit has a greater

mythology surrounding it. It is made from the fermented juice of the agave, a family of succulents that is native to the southwestern United States, Mexico, and Central America. Agave has been cultivated in Mexico for at least 10,000 years, and tequila, in one form or another, has been distilled from its sap for just as long. Most tequila is made in the area surrounding the town of Tequila in the Mexican state of Jalisco, and, by law, it must be made from the blue agave in order to be called tequila. White tequila is the youngest. Its flavor is rough, and it is best used in mixed drinks. Gold tequila, also called anejo, is aged in wooden barrels, and its richness should be savored alone in a shot glass (perhaps accompanied by the time-honored salt and lime) or mixed in a cocktail where tequila is the top note. Mezcal, the one with the worm in the bottle, is a related drink, also produced from Mexican agave plants, but it is not tequila. And, yes, you should eat the worm.

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3 parts silver tequila (1½ oz./45 ml.) 6 parts tomato juice (3 oz./90 ml.) 6 parts clam juice (3 oz./90 ml.) White horseradish (¾ tbsp.) Tabasco® sauce to taste Worcestershire sauce to taste Splash of fresh lemon juice Slice of lemon or lime

Mix all ingredients in an oldfashioned glass with cracked ice. Garnish with slice of lemon or lime. NOTE : Clamato® juice (6 oz./ 180 ml.) may be substituted for the tomato and clam juices.

All That 4 parts silver tequila (2 oz./60 ml.) 1 part Falernum (½ oz./15 ml.) 1 part cherry liqueur (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Club soda Maraschino cherry

Combine all ingredients with cracked ice in a cocktail shaker, except club soda and cherry. Shake well. Strain into highball glass over ice cubes and fill with club soda. Stir gently. Top off with cherry.

Aztec Punch Silver tequila (2 qt. or 64 oz./2 l.) Grapefruit juice (2 qt. or 64 oz./2 l.) 8 parts white Curaçao (½ cup or 4 oz./120 ml.) Cold strong black tea (1 qt. or 32 oz./1 l.) 8 parts fresh lemon juice 1 cup or 4 oz./120 ml.) Orgeat (almond) syrup (¾ cup or 6 oz./180 ml.) 1 part orange bitters (½ oz./15 ml.) Ground cinnamon (2 tsp.)

Banana Leaky 4 parts gold tequila (2 oz./60 ml.) Fresh orange juice (½ cup or 4 oz.) Fresh lime juice (½ tsp.) ½ banana, sliced

Combine all ingredients with cracked ice in a blender and blend until smooth. Pour into chilled wine glass.

Berta’s Special 4 parts gold tequila (2 oz./60 ml.) Honey (1 tsp.) 1 egg white (or 1 tbsp. egg white substitute) 5 – 7 dashes orange bitters Juice of one lime Sparkling water Lime slice

Combine all ingredients, except lime slice and sparkling water, in a cocktail shaker. Shake vigorously. Pour over into a chilled collins glass filled with ice cubes and top off with sparkling water. Garnish with lime slice.

Blue Margarita 4 parts silver tequila (2 oz./60 ml.) 2 parts blue Curaçao (1 oz./30 ml.) Triple Sec (1 tbsp.) 3 parts fresh lime juice (1½ oz./45 ml.) Coarse salt (2 tsp.) Lime wedge

Spread the salt in a saucer. Rub the rim of a cocktail glass with the lime wedge and dip the glass into the salt to coat the rim. Save lime for garnish. Combine all liquid ingredients in a cocktail shaker with cracked ice and shake well. Strain into salted cocktail glass and garnish with lime wedge. TEQUILA

Acapulco Clam Digger

Mix all ingredients well in large punch bowl with block of ice. Serves 40.

TEQUILA

229

Carolina 6 parts gold tequila (3 oz./90 ml.) 2 parts half-and-half (1 oz./30 ml.) Grenadine (1 tsp.) Vanilla extract (1 tsp.) 1 egg white (or 1 tbsp. egg white substitute) Ground cinnamon Maraschino cherry

Combine all ingredients, except cinnamon and cherry, in a cocktail shaker with cracked ice. Shake vigorously. Strain into chilled cocktail glass. Sprinkle with cinnamon and top with cherry.

Changuirongo Blue Margarita

Brave Bull

4 parts silver tequila (2 oz./60 ml.) Ginger ale Lime wedge

4 parts silver tequila (2 oz./60 ml.) 2 parts coffee liqueur (1 oz./30 ml.) Lemon twist

Pour tequila and soda into a chilled collins glass filled with ice cubes. Stir and garnish with lime wedge.

Pour liquid ingredients into a chilled old-fashioned glass with ice cubes. Stir and garnish with lemon twist.

Chapala

Bunny Bonanza 4 parts gold tequila (2 oz./60 ml.) 2 parts Calvados (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Maple syrup (¾ tsp.) 3 dashes Triple Sec Lemon slice

Combine all ingredients, except lemon slice, in a cocktail shaker with cracked ice. Shake well. Strain into chilled old-fashioned glass and garnish with lemon slice.

4 parts gold tequila (2 oz./60 ml.) 1 part Triple Sec (½ oz./15 ml.) 4 parts fresh orange juice (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) 1 part grenadine (½ oz./15 ml.)

Combine all ingredients in a cocktail shaker and shake well. Pour into a chilled highball glass halffilled with cracked ice and stir.

TEQUILA

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Chupacabra

Cowgirl’s Prayer

4 parts gold tequila (2 oz./60 ml.) 2 parts chartreuse (1 oz./30 ml.) 1 tsp. grenadine

4 parts gold tequila (2 oz./60 ml.) Homemade fresh lemonade 2 parts fresh lime juice (1 oz./30 ml.) Lemon slice Lime slice

Combine all ingredients, except grenadine, in a cocktail shaker with cracked ice. Shake well. Pour into a chilled cocktail glass and slowly drizzle the grenadine into the mixture.

Coco Loco 1 fresh coconut with coconut water Crushed ice (1 cup/240 ml.) 4 parts silver tequila (2 oz./60 ml.) 2 parts gin (1 oz./30 ml.) 2 parts light rum (1 oz./30 ml.) 4 parts pineapple juice (2 oz./60 ml.) Sugar syrup (1 tsp.) ½ lime

Open a fresh coconut by sawing off the top. Do not discard the water inside. Add the crushed ice to the coconut and pour in all liquid ingredients. Squeeze the lime half over the drink and drop it in. Stir well.

Pour the tequila and lime juice over ice cubes in a chilled collins glass. Fill with lemonade and stir. Garnish with lemon and lime slices.

Frostbite 4 parts silver tequila (2 oz./60 ml.) 1 part white crème de cacao (½ oz./15 ml.) 2 parts blue Curaçao (1 oz./30 ml.) 4 parts half-and-half (2 oz./60 ml.)

Combine all ingredients in a cocktail shaker with cracked ice and shake well. Pour into chilled sour glass.

Frozen Margarita 4 parts silver tequila (2 oz./60 ml.) 1 parts Triple Sec (½ oz./15 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Lime slice

TEQUILA

Combine all ingredients, except lime slice, with ½ cup of cracked ice in a blender. Blend at low speed until slushy and pour into chilled cocktail glass. Garnish with lime slice.

Coco Loco

TEQUILA

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Gentle Bull 4 parts silver tequila (2 oz./60 ml.) 2 parts coffee liqueur (1 oz./30 ml.) 3 parts half-and-half (1½ oz./45 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Grapeshot 4 parts gold tequila (2 oz./60 ml.) 1 part white Curaçao (½ oz./15 ml.) 3 parts white grape juice (1½ oz./45 ml.) Frozen Margarita

Frozen Matador 4 parts gold tequila (2 oz./60 ml.) 4 parts pineapple juice (2 oz./60 ml.) 1 part fresh lime juice (½ oz./15 ml.) Lime slice

Combine all ingredients, except lime slice, with ½ cup of cracked ice in a blender. Blend until smooth. Pour into cocktail glass. Garnish with lime slice.

Gentle Ben 4 parts silver tequila (2 oz./60 ml.) 2 parts vodka (1 oz./30 ml.) 2 parts gin (1 oz./30 ml.) Fresh orange juice (½ cup or 4 oz./120 ml.) Sloe gin (1 tsp.) Orange slice

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Gringo Swizzle 4 parts silver tequila (2 oz./60 ml.) 1 part crème de cassis (½ oz./15 ml.) 2 parts fresh lime juice (1 oz./30 ml.) 2 parts fresh orange juice (1 oz./30 ml.) 2 parts pineapple juice (1 oz./30 ml.) Ginger ale

Combine all ingredients, except ginger ale, in a cocktail shaker with cracked ice. Shake well and pour into chilled collins glass. Fill with cold ginger ale and stir gently.

TEQUILA

Combine all liquid ingredients, except sloe gin and orange slice, in a cocktail shaker with cracked ice. Pour into a chilled highball glass and float sloe gin on top. Garnish with orange slice.

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Hot Pants

Matador

4 parts silver tequila (2 oz./60 ml.) 1 part peppermint schnapps (½ oz./15 ml.) 1 part grapefruit juice (½ oz./15 ml.) Bar sugar (½ tsp.)

4 parts gold tequila (2 oz./60 ml.) 1 part Triple Sec (½ oz./15 ml.) 6 parts pineapple juice (3 oz./90 ml.) 2 parts fresh lime juice (1 oz./30 ml.)

Rim a chilled old-fashioned glass with salt. Combine all ingredients with ice cubes in a cocktail shaker and shake well. Pour into salted glass.

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled sour glass.

Margarita

Mexican Coffee

6 parts silver or gold tequila (3 oz./90 ml.) 2 parts Triple Sec (1 oz./30 ml.) 4 parts fresh lime juice (2 oz./60 ml.) Coarse salt Lime wedge

4 parts gold tequila (2 oz./60 ml.) 1 part coffee liqueur (½ oz./15 ml.) Hot black coffee Whipped cream

Rim a large cocktail glass by rubbing the rim with the lime wedge and dipping it into a saucer of coarse salt. Combine remaining ingredients in a cocktail shaker with cracked ice. Shake well and strain into the chilled, salted cocktail glass.

Mix tequila and liqueur in a coffee mug. Pour in hot coffee and stir again. Top off with whipped cream.

Mexicana 4 parts silver tequila (2 oz./60 ml.) 4 parts pineapple juice (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Grenadine (¼ tsp.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain over ice cubes into a chilled highball glass.

Mexicola 4 parts silver tequila (2 oz./60 ml.) Cola Lime wedge

TEQUILA

Pour tequila into a chilled collins glass over ice cubes. Fill with cola and squeeze lime over drink. Stir gently and garnish with lime.

Margarita

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Montezuma

Piña

4 parts gold tequila (2 oz./60 ml.) 2 parts Madeira (1 oz./30 ml.) Coddled egg

4 parts gold tequila (2 oz./60 ml.) 6 parts pineapple juice (3 oz./90 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Honey (1 tsp.) Lime slice

Combine ingredients with cracked ice in a blender and blend until smooth. Pour into chilled cocktail glass.

Olé 4 parts white tequila (2 oz./60 ml.) 2 parts coffee liqueur (1 oz./30 ml.) Sugar syrup (1 tsp.) Half-and-half (1 tbsp.)

Stir all ingredients, except half-andhalf, in a mixing glass. Pour into a chilled cocktail glass over crushed ice. Float half-and-half on top.

Peach Margarita 4 parts silver tequila (2 oz./60 ml.) 1 part peach liqueur (½ oz./15 ml.) Triple Sec (1 tbsp.) 4 parts fresh lime juice (2 oz./60 ml.) Coarse salt Lime wedge Fresh peach slice

Rim a chilled cocktail glass with salt by rubbing the lime wedge along the rim and dipping it in a saucer of coarse salt. Combine remaining ingredients, except peach slice, with cracked ice in a cocktail shaker. Shake well and pour into salt-rimmed cocktail glass. Garnish with peach slice.

Combine all ingredients, except lime slice, with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass. Garnish with lime slice.

Piñata 4 parts gold tequila (2 oz./60 ml.) 2 parts crème de bananes (1 oz./30 ml.) 3 parts fresh lime juice (1½ oz./45 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Prado 4 parts silver tequila (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Maraschino liqueur (1 tbsp.) Grenadine (1 tsp.) 1 egg white (or 1 tbsp. egg white substitute) Lime slice

Combine all ingredients in a cocktail shaker with cracked ice. Shake vigorously and strain into a chilled sour glass. Garnish with lime slice.

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Rosita

Sloe Tequila

4 parts white tequila (2 oz./60 ml.) 4 parts Campari (2 oz./60 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part sweet vermouth (½ oz./15 ml.) Lemon twist

4 parts silver tequila (2 oz./60 ml.) 2 parts sloe gin (1 oz./30 ml.) 1 part fresh lime juice (½ oz./15 ml.) Cucumber slice

Combine all ingredients, except lemon twist, in a mixing glass with cracked ice. Stir well and pour into chilled old-fashioned glass. Garnish with lemon twist.

Combine all ingredients, except cucumber, with cracked ice in a blender. Blend until slushy and pour into chilled old-fashioned glass. Add more ice if necessary and garnish with cucumber.

Royal Matador

Spanish Moss

8 parts gold tequila (4 oz./120 ml.) 3 parts raspberry eau de vie (1½ oz./45 ml.) Amaretto (1 tbsp.) 4 parts fresh lime juice (2 oz./60 ml.) One whole, ripe pineapple

6 parts white tequila (3 oz./90 ml.) 2 parts coffee liqueur (1 oz./30 ml.) 1 part green crème de menthe (½ oz./15 ml.)

Cut the top off the pineapple and save it. Scoop out the pineapple, being careful not to damage the shell. Put pineapple chunks in blender, and liquefy. Strain the pineapple juice and put it back in the blender. Add remaining ingredients and cracked ice, blend until slushy, and pour into pineapple shell. Add more ice if necessary. Replace pineapple “lid” and serve with straws. Serves 2.

Silk Stockings 4 parts silver tequila (2 oz./60 ml.) 2 parts white crème de cacao (1 oz./30 ml.) 4 parts half-and-half (2 oz./60 ml.) Dash grenadine Ground cinnamon

Combine ingredients with cracked ice in a cocktail shaker. Strain into chilled old-fashioned glass over ice cubes.

Steaming Bull 4 parts white tequila (2 oz./60 ml.) 6 parts beef bouillon (3 oz./90 ml.) 6 parts tomato juice (3 oz./90 ml.) Tabasco® sauce to taste Worcestershire sauce (¼ tsp.) 1 part fresh lime juice (½ oz./15 ml.) Celery salt to taste Freshly ground pepper to taste

Combine all ingredients, except tequila, in a saucepan. Heat well but do not boil. Pour tequila into heated coffee mug and fill with bouillon mixture. Stir.

TEQUILA

Combine all ingredients, except cinnamon, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Sprinkle with cinnamon.

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Strawberry Margarita 4 parts silver tequila (2 oz./60 ml.) Triple Sec (1 tbsp.) 1 part strawberry syrup (½ oz./15 ml.) 4 parts fresh lime juice (2 oz./60 ml.) Fresh strawberry Coarse salt Lime wedge

Rim a chilled cocktail glass with coarse salt by rubbing the lime wedge along the rim and dipping it into a saucer of coarse salt. Combine the remaining ingredients with cracked ice in a cocktail shaker and shake well. Strain into a chilled cocktail glass and garnish with fresh strawberry.

Submarino 4 parts white tequila (2 oz./60 ml.) Beer

Fill chilled mug ¾ full with beer. Pour tequila into shot glass. Drop the shot glass into the beer.

Tequila Cocktail 6 parts gold tequila (3 oz./90 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Grenadine (¼ tsp.) Dash Angostura bitters

Combine all ingredients in a cocktail shaker with cracked ice. Shake well and strain into chilled cocktail glass.

Submarino

Tequila Collins 4 parts silver tequila (2 oz./60 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Sugar syrup (1 tsp.) Sparkling water Maraschino cherry

Pour tequila into a chilled collins glass over ice cubes. Add lemon juice and syrup. Stir well and add sparkling water. Stir gently and garnish with cherry.

Tequila Fizz 6 parts white tequila (3 oz./90 ml.) 2 parts fresh lime juice (1 oz./30 ml.) 2 parts grenadine (1 oz./30 ml.) 1 egg white (or 1 tbsp. egg white substitute) Ginger ale

Combine all ingredients, except ginger ale, with cracked ice in a cocktail shaker. Shake vigorously. Strain into chilled collins glass over ice cubes and fill with ginger ale. Stir gently. TEQUILA

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Tequila Ghost

Tequila Maria

4 parts silver tequila (2 oz./60 ml.) 2 parts Pernod (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

4 parts white tequila (2 oz./60 ml.) 8 parts tomato juice (4 oz./120 ml.) 1 part fresh lime juice (½ oz./15 ml.) White horseradish (1 tsp.) Tabasco® sauce to taste 3 – 5 dashes Worcestershire sauce Ground black pepper to taste Celery salt to taste Pinch of cilantro Lime wedge

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Tequila Gimlet 6 parts silver tequila (3 oz./90 ml.) 2 parts Rose’s lime juice (1 oz./30 ml.) Lime slice

Combine all ingredients, except lime wedge, with cracked ice in a mixing glass. Pour into chilled oldfashioned glass and garnish with lime wedge.

Pour tequila and lime juice into an old-fashioned glass filled with ice cubes. Stir and garnish with lime wedge.

Tequila Manhattan 6 parts gold tequila (3 oz./90 ml.) 2 parts sweet vermouth (1 oz./30 ml.) Fresh lime juice (1 tsp.) Maraschino cherry Orange slice

Tequila Mockingbird

TEQUILA

Combine all ingredients, except fruit, with cracked ice in a cocktail shaker. Shake well and strain into a chilled old-fashioned glass over ice cubes. Garnish with fruit.

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Tequila Martini 4 parts gold tequila (2 oz./60 ml.) 1 part or less dry vermouth (½ oz./15 ml.) Spanish olive

Combine ingredients, except olive, with cracked ice in a cocktail shaker. Shake well. Pour into chilled cocktail glass and garnish with olive.

Tequila Old-Fashioned 4 parts gold tequila (2 oz./60 ml.) Bar sugar (1 tsp.) 3 – 5 dashes Angostura bitters Sparkling water Maraschino cherry

Combine sugar, water and bitters in the bottom of a chilled oldfashioned glass. Fill glass with ice cubes and add tequila. Stir well and garnish with cherry.

Tequila Shot 4 parts finest anejo tequila of your choice (2 oz./60 ml.) Lemon wedge Salt

Pour tequila into a shot glass. Moisten hand between thumb and forefinger and put salt on it. Lick the salt, down the shot, and suck on the lemon.

Tequila Singer Tequila Shot

4 parts gold tequila (2 oz./60 ml.) 2 parts white crème de menthe (1 oz./30 ml.)

Tequila Mockingbird

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

4 parts silver tequila (2 oz./60 ml.) 2 parts white crème de menthe (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

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Tequila Sour

Twist-and-Shout

4 parts silver tequila (2 oz./60 ml.) 3 parts fresh lemon juice (1½ oz./45 ml.) Bar sugar (1 tsp.) Lemon slice Maraschino cherry

2 parts tequila (1 oz./30 ml.) 4 parts cranberry juice (2 oz./60 ml.) 1 splash lemon juice

Combine all ingredients, except fruit, with cracked ice in a cocktail shaker. Shake well and strain into chilled sour glass. Garnish with fruit.

Tequila Sunrise 4 parts silver tequila (2 oz./60 ml.) Fresh orange juice 2 parts grenadine (1 oz./30 ml.)

Pour tequila into chilled highball glass over ice cubes. Fill glass with orange juice, leaving a little room on top and stir. Slowly pour in grenadine.

Tequini 6 parts silver tequila (3 oz./90 ml.) 1 part dry vermouth (½ oz./15 ml.) Dash Angostura bitters Lemon twist

Mix ingredients over ice in a cocktail shaker and strain into shot glass.

Viva Villa 4 parts silver tequila (2 oz./60 ml.) 4 parts fresh lime juice (2 oz./60 ml.) Bar sugar (1 tsp.) Lime wedge Coarse salt

Rim a chilled old-fashioned glass with salt by moistening the rim of the glass with the lime wedge and dipping the glass into the salt. Discard the lime. Combine remaining ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled old-fashioned glass over ice cubes.

Stir all ingredients, except lemon twist, with ice cubes in a mixing glass. Strain into chilled cocktail glass and garnish with lemon twist.

Tequonic 4 parts silver tequila (2 oz./60 ml.) 3 parts fresh lime juice (1½ oz./45 ml.) Tonic water Lime wedge

TEQUILA

Pour tequila into chilled highball glass over ice cubes. Add juice and stir. Fill with tonic water and garnish with lime wedge.

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VODKA I

t is impossible to pinpoint the birthplace of vodka. It is best known as a Russian spirit—its name means “little

water” in Russian—and Russian distillers have been perfecting this ethereal spirit since the early Middle Ages. However, Sweden, Finland, and Poland all have legitimate claims to the origin of this clear, virtually tasteless liquor as well. Some think that potatoes make the best vodka; others swear that only rye grain will do; still others will only drink vodka distilled from wheat. Today, you can even find vodkas distilled from grapes. In fact, as long as the result is a clear, colorless, tasteless liquid filtered through charcoal, any grain can be used to make vodka. Flavored vodkas occupy a lot of real estate behind the bar these days. Vodka’s neutral taste is the perfect medium for conveying the essence of a fruit or spice. Centuries ago, Northern Europeans flavored their vodkas with honey, or even sweet clover. If you haven’t tried some of the newer flavored vodkas, such as vanilla, raspberry, or citrus, experiment! A word of advice—chocolate vodka is wonderful, but kiwi was never meant to flavor this Slavic spirit.

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Absolute Martini

Anna’s Banana

5 parts vodka (2½ oz./75 ml.) 1 part Triple Sec (½ oz./15 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Dash orange bitters

4 parts vodka (2 oz./60 ml.) 2 parts fresh lime juice (1 oz./30 ml.) ½ small banana, peeled and sliced thin Honey (1 tsp.) (almond syrup may also be used) Slice of lime

Algonquin Bloody Mary 4 parts vodka (2 oz./60 ml.) 8 parts tomato juice (4 oz./120 ml.) Salt to taste Pepper to taste (freshly ground) Juice of half a lime Worcestershire sauce (1½ tsp.) 6 – 8 dashes Tabasco® sauce 1 lime wedge

Combine all ingredients, except the lime wedge, in a cocktail shaker filled with ice. Shake quickly (about 9 to 10 times, as not to cause the tomato juice to separate). Strain into a highball glass over ice. Drop in the lime wedge.

Alternatini

Combine all ingredients, except for lime slice, in a blender with 4 ounces of cracked ice. Blend at medium speed for 10 – 15 seconds. Pour into chilled white wine glass and garnish with lime.

Apple Martini 6 parts vodka (3 oz./90 ml.) 1 part Calvados (½ oz./15 ml.) 1 tsp. bar sugar (optional) Apple slice

Shake vodka and Calvados (and sugar) with ice. Pour into chilled cocktail glass and garnish with apple slice.

Apple Martini II 6 parts apple vodka (3 oz./90 ml.) 1 part apple liqueur (½ oz./15 ml.) Lemon twist

6 parts orange vodka (3 oz./90 ml.) ½ tsp. sweet vermouth ½ tsp. dry vermouth 1 tsp. white crème de cacao Sweetened cocoa powder Hershey’s® Kiss

Vigorously shake vodka and liqueur with ice. Strain into chilled cocktail glass and garnish with lemon twist.

Rim a chilled cocktail glass with sweetened cocoa powder. Combine liquid ingredients with cracked ice in a cocktail shaker and shake well. Strain into a cocktail glass and garnish with Hershey’s Kiss.

6 parts vanilla vodka (3 oz./90 ml.) 1 part Calvados (½ oz./15 ml.) 1 part dry vermouth (½ oz./15 ml.) Apple slice

Apple Pie

Combine liquid ingredients with cracked ice in a cocktail shaker and shake well. Strain into a chilled highball glass over ice and garnish with a thin slice of apple.

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VODKA

Combine all ingredients in a cocktail shaker with cracked ice and shake well. Strain into chilled cocktail glass.

Aqueduct Cocktail

Belmont Stakes

4 parts vodka (2 oz./60 ml.) White Curaçao (1½ tsp.) Apricot brandy (1 tsp.) Fresh lime juice (1 tsp.) Fresh lemon juice (1 tsp.) Lemon twist

4 parts vodka (2 oz./60 ml.) 2 parts gold rum (1 oz./30 ml.) 1 part strawberry liqueur (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) Grenadine (1 tsp.) Lime wedge Orange slice

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well. Strain into chilled cocktail glass and garnish with lemon twist.

Armada Martini 6 parts orange vodka (3 oz./90 ml.) 1 part amontillado sherry (½ oz./15 ml.) Orange twist

Combine liquid ingredients in a mixing glass with cracked ice and stir well. Strain into a cocktail glass and garnish with twist.

Barbed Wire 6 parts vodka (3 oz./90 ml.) 1 tsp. sweet vermouth ½ tsp. Pernod ½ tsp. Chambord Lemon twist

Combine all liquid ingredients in a cocktail shaker with cracked ice and shake well. Strain into chilled cocktail glass and garnish with fruit.

Berry-tini 6 parts berry vodka (3 oz./90 ml.) 1 part crème de cassis (½ oz./15 ml.) Fresh berries

Combine liquid ingredients in a cocktail shaker with cracked ice and shake well. Strain into chilled cocktail glass and garnish with berries.

Combine liquid ingredients with cracked ice in a cocktail shaker and shake well. Strain into a chilled cocktail glass and garnish with lemon twist.

Beer Buster Bottle of ice-cold beer 4 parts frozen 100-proof vodka (2 oz./60 ml.) Tabasco® sauce to taste

Pour all ingredients into frosted beer mug and stir gently.

Bloody Mary VODKA

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6 parts vanilla vodka (3 oz./90 ml.) 1 part dark crème de cacao (½ oz./15 ml.) Splash of Pernod Black and white licorice candies

Combine liquid ingredients in a cocktail shaker and shake well with cracked ice. Strain into chilled cocktail glass and garnish with candies.

Black Magic 4 parts vodka (2 oz./60 ml.) 2 parts coffee liqueur (1 oz./30 ml.) 1 – 2 dashes fresh lemon juice

Stir all ingredients in a mixing glass. Strain into a chilled old-fashioned glass over ice cubes.

Black Russian 4 parts vodka (2 oz./60 ml.) 2 parts coffee liqueur (1 oz./30 ml.)

Pour into chilled old-fashioned glass over ice cubes. Stir.

Bloody Brew 4 parts vodka (2 oz./60 ml.) 6 parts beer (3 oz./90 ml.) 8 parts tomato juice (½ cup or 4 oz./120 ml.) Salt to taste Dill pickle spear

Mix all ingredients, except pickle, in chilled highball glass with ice. Garnish with pickle.

Bloody Bull 4 parts vodka (2 oz./60 ml.) 8 parts tomato juice (4 oz./120 ml.) 8 parts chilled beef bouillon (4 oz./120 ml.) 1 part lime juice (½ oz./15 ml.) Tabasco® sauce to taste Freshly ground pepper to taste Lime wedge

Combine all ingredients, except pepper and lime wedge, with cracked ice in a cocktail shaker and shake well. Strain over ice cubes into chilled highball glass. Grind pepper over drink and garnish with lime wedge.

Bloody Mary 4 parts vodka (2 oz./60 ml.) 12 parts tomato juice (6 oz./180 ml.) Fresh lemon juice (½ tsp.) Worcestershire sauce (½ tsp.) White horseradish (½ tsp.) Tabasco® sauce to taste Freshly ground pepper to taste Salt to taste Lime wedge

Combine all ingredients, except lime wedge, in a cocktail shaker with cracked ice. Shake gently. Strain into chilled highball glass and garnish with lime wedge. Adjust seasonings to taste.

Blowtorch 2 parts vodka (1 oz./30 ml.) 5 dashes Tabasco® sauce 1 tsp. lime juice

Mix all ingredients together in a shot glass, adding Tabasco sauce to taste. Serve immediately.

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VODKA

Black and White Martini

Blue Lagoon

Boardwalk Martini

4 parts vodka (2 oz./60 ml.) 2 parts blue Curaçao (1 oz./30 ml.) 4 parts pineapple juice (2 oz./60 ml.) 3 – 5 dashes Triple Sec Pineapple spear

6 parts peach vodka (3 oz./90 ml.) 1 part red vermouth (½ oz./15 ml.) ½ tsp. fresh lime juice Lemon twist

Combine all ingredients, except pineapple spear, with cracked ice in a cocktail shaker. Shake well. Strain into chilled cocktail glass and garnish with pineapple.

Shake liquid ingredients with cracked ice in a cocktail shaker. Strain into a chilled cocktail glass and garnish with twist.

Bohemian 4 parts citrus vodka (2 oz./60 ml.) 2 parts pineapple juice (1 oz./30 ml.) 1 part passion fruit nectar (½ oz./15 ml.) 1 part cranberry juice (½ oz./15 ml.) Fresh raspberries

Mix all liquid ingredients with ice. Strain into a cocktail glass and garnish with raspberries.

Buddy’s Bloody Mary

Blue Lagoon

Blue Monday 4 parts vodka (2 oz./60 ml.) 2 parts Cointreau (1 oz./30 ml.) 1 part blue Curaçao (½ oz./15 ml.)

Stir all ingredients with cracked ice in a mixing glass. Strain into chilled cocktail glass.

Blue Shark 4 parts vodka (2 oz./60 ml.) 4 parts white tequila (2 oz./60 ml.) Several dashes blue Curaçao

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled old-fashioned glass.

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4 parts vodka (2 oz./60 ml.) 12 parts V-8 juice (6 oz./180 ml.) Fresh lime juice (½ tsp.) Several dashes Worcestershire sauce Several dashes Tabasco® sauce White horseradish (1 tsp.) Freshly ground pepper to taste Celery salt to taste Lime wedge

Combine V-8 juice, lime juice, Worcestershire sauce, Tabasco sauce and horseradish in a cocktail shaker. Shake well. Fill a chilled highball glass with ice cubes. Grind pepper and shake celery salt into the glass to make seasoned ice cubes. Pour the juice mixture into the highball glass and stir gently. Squeeze the lime slice over the drink and drop in.

The New York Bartender’s Guide

Bull Shot

Caipiroska

4 parts vodka (2 oz./60 ml.) 8 parts cold beef bouillon (4 oz./120 ml.) Fresh lemon juice (1 tsp.) Several dashes Worcestershire sauce Tabasco® sauce to taste Celery salt to taste Freshly ground pepper to taste

6 parts vodka (3 oz./90 ml.) 2 parts fresh limejuice (1 oz./30 ml.) Granulated sugar (1 tbsp.) Lime rinds

Mix all ingredients in a chilled highball glass with ice cubes.

Bullfrog 4 parts vodka (2 oz./60 ml.) Triple Sec (1 tsp.) Limeade Lime slice

Pour vodka and Triple Sec over ice cubes into a chilled highball glass. Stir. Top off with limeade. Stir again and garnish with slice of lime.

Combine all ingredients in a cocktail shaker with cracked ice. Shake well. Strain into chilled oldfashioned glass over ice cubes.

Cape Codder 4 parts vodka (2 oz./60 ml.) 12 parts cranberry juice (6 oz./180 ml.) Lime wedge

Stir vodka and juice in a chilled highball glass with ice cubes. Squeeze the lime wedge over the drink and drop it in.

Bunker Buster 1 part vodka (½ oz./15 ml.) 1 part strawberry schnapps (½ oz./15 ml.) Draft Beer

Mix ingredients in a shot glass. Shoot the shot and follow with a draft beer.

Cajun Martini 6 parts pepper vodka (3 oz./90 ml.) Dash of dry vermouth Large slice of pickled jalapeño pepper

Combine vodka and vermouth in a mixing glass with cracked ice and stir well. Strain into cocktail glass. Drop in the jalapeño.

Cape Codder

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VODKA

NOTE: For a Cajun martini with extra kick, steep pickled jalapeños in the vodka for at least an hour in the freezer before preparing the drink.

Chiquita 4 parts vodka (2 oz./60 ml.) 1 part banana liqueur (½ oz./15 ml.) 1 part fresh lime juice (½ oz./15 ml.) ¼ cup sliced bananas Orgeat (almond) syrup (1 tsp.)

Chocolate Orange Martini 4 parts chocolate vodka (2 oz./60 ml.) 1 part orange vodka (½ oz./15 ml.) 1 tbsp. orange liqueur Orange peel

Combine all ingredients in a mixing glass with cracked ice and stir well. Pour into chilled deep-saucer champagne glass.

Combine vodkas and liqueur in a cocktail shaker with cracked ice and shake well. Strain into cocktail glass and garnish with orange peel.

Chocolate Banana Martini

Climax

6 parts chocolate vodka (3 oz./90 ml.) 1 part crème de bananas (½ oz./15 ml.)

Combine ingredients in cocktail shaker with ice cubes. Shake well and strain into chilled cocktail glass.

Chocolate Martini 6 parts chocolate vodka (3 oz./90 ml.) 1 part chocolate liqueur (½ oz./15 ml.) Chocolate curl

Combine liquid ingredients in a mixing glass with ice cubes and stir. Strain into a cocktail glass and garnish with chocolate curl.

Chocolate Mudslide 4 parts chocolate vodka (2 oz./60 ml.) 3 parts coffee liqueur (1½ oz./45 ml.) 3 parts Irish cream liqueur (1½ oz./45 ml.)

2 parts vanilla vodka (1 oz./30 ml.) 1 part Amaretto (½ oz./15 ml.) 1 part white crème de cacao (½ oz./15 ml.) 1 part Triple Sec (½ oz./15 ml.) Splash of half-and-half

Combine all ingredients in a cocktail shaker. Shake well and pour over cracked ice into a cocktail glass.

Cock n’ Bull Shot 4 parts vodka (2 oz./60 ml.) 4 parts chicken bouillon (2 oz./60 ml.) 4 parts beef bouillon (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Tabasco® sauce to taste Worcestershire sauce to taste Freshly ground pepper to taste Celery salt to taste

Combine all ingredients in a mixing glass with cracked ice. Stir well. Pour into chilled old-fashioned glass.

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

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Cold and Clammy Bloody Mary 4 parts iced vodka (2 oz./60 ml.) 12 parts Clamato® juice (6 oz./180 ml.) Fresh lime juice (½ tsp.) Worcestershire sauce (½ tsp.) Several dashes Tabasco® sauce Freshly ground pepper to taste Salt to taste Slice of green onion

Cosmopolitan 4 parts vodka (2 oz./60 ml.) 2 parts Triple Sec (1 oz./30 ml.) 2 parts cranberry juice (1 oz./30 ml.) 1 part fresh lime juice (½ oz./15 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well. Pour into chilled cocktail glass.

Combine all ingredients, except onion, in cocktail shaker with cracked ice. Shake well. Strain over ice cubes into chilled highball glass. Garnish with green onion. Adjust seasonings if necessary.

Cossack

Cool Yule Martini

Combine all ingredients in a cocktail shaker with cracked ice. Shake well. Strain into chilled cocktail glass.

6 parts vodka (3 oz./90 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 tsp. peppermint schnapps Miniature candy cane

Combine liquid ingredients with cracked ice in a cocktail shaker and shake well. Strain into a chilled cocktail glass.

4 parts vodka (2 oz./60 ml.) 2 parts cognac (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Bar sugar (½ tsp.)

Count Stroganoff 4 parts vodka (2 oz./60 ml.) 2 parts white crème de cacao (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Creamy Screwdriver 4 parts vodka (2 oz./60 ml.) 2 parts vanilla vodka (1 oz./30 ml.) Bar sugar (½ tsp.) 12 parts fresh orange juice (6 oz./180 ml.)

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VODKA

Cosmopolitan

Combine all ingredients with cracked ice in a blender and blend until smooth. Pour into chilled collins glass over ice cubes.

East Wing

Fuzzy Navel

6 parts vodka (3 oz./90 ml.) 2 parts cherry brandy (1 oz./30 ml.) 1 part Campari (½ oz./15 ml.) Lemon twist

4 parts vodka (2 oz./60 ml.) 2 parts peach schnapps (1 oz./30 ml.) 16 parts fresh orange juice (8 oz./240 ml.) Orange slice

Combine liquid ingredients with cracked ice in a cocktail shaker and shake well. Strain into a chilled cocktail glass and garnish with lemon twist.

Flaming Joe

Combine all ingredients, except orange slice, with cracked ice in a cocktail shaker. Shake well and pour into chilled collins glass and garnish with orange slice.

3 parts vodka (1½ oz./45 ml.) 1 part coffee liqueur (½ oz./15 ml.)

Genoa Vodka

Pour the liqueur first, finishing with the vodka on top. Light the mix and let it burn out (about 10 seconds), then shoot.

4 parts vodka (2 oz./60 ml.) 2 parts Campari (1 oz./30 ml.) 6 parts fresh orange juice (3 oz./90 ml.)

Flying Grasshopper

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Pour into chilled oldfashioned glass.

4 parts vodka (2 oz./60 ml.) 1 part green crème de menthe (½ oz./15 ml.) 1 part white crème de menthe (½ oz./15 ml.)

Combine all ingredients with cracked ice in a blender and blend at low speed until slushy. Pour into a chilled old-fashioned glass.

Fuzzy Martini 4 parts vanilla vodka (2 oz./60 ml.) 1 part coffee vodka (½ oz./15 ml.) 1 tsp. peach schnapps Fresh peach slice

Combine liquid ingredients in a cocktail shaker with cracked ice and shake well. Strain into a chilled cocktail glass and garnish with a fresh peach slice. Fuzzy Navel

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Georgia Peach

Golden Frog

4 parts vodka (2 oz./60 ml.) 2 parts peach brandy (1 oz./30 ml.) Fresh lemon juice (1 tsp.) Peach preserves (1 tsp.) 1 wedge peeled fresh peach, chopped fine (about 2 oz./60 ml.)

2 parts vodka (1 oz./30 ml.) 2 parts Falernum (1 oz./30 ml.) 2 parts Strega (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.)

Gingersnapper 6 parts citrus vodka (3 oz./90 ml.) Ginger Ale Slice of candied ginger

Pour vodka over ice into chilled highball glass. Fill with ginger ale. Stir gently and drop in candied ginger.

Ginza Mary 4 parts vodka (2 oz./60 ml.) 3 parts sake (1½ oz./45 ml.) 4 parts tomato juice (2 oz./60 ml.) 1 part fresh lemon juice (½ oz./15 ml.) 3 – 5 dashes Tabasco® sauce 2 dashes soy sauce Freshly ground pepper to taste

Combine all ingredients with cracked ice in a mixing glass. Stir well and pour into chilled oldfashioned glass.

Combine all ingredients with cracked ice in a blender and blend until slushy. Pour into chilled cocktail glass.

Good and Plenty 2 parts chocolate vodka (1 oz./30 ml.) 2 parts coffee liqueur (1 oz./30 ml.) 2 parts vanilla vodka (1 oz./30 ml.) Dash Pernod ½ scoop vanilla ice cream

Combine all ingredients in a blender. Blend for a few seconds at low speed. Pour into chilled red wine glass.

Gotham’s Bellini Martini 4 parts Stoli Oranj or equivalent orange-flavored vodka (2 oz./60 ml.) 2 parts peach puree (1 oz./30 ml.) Peach liqueur (1 tbsp.) Prosecco (Italian sparkling wine)

Godmother

Combine vodka, peach puree, and peach liqueur in a cocktail shaker with ice. Shake vigorously and strain into chilled cocktail glass. Top with Prosecco.

4 parts vodka (2 oz./60 ml.) 2 parts amaretto (1 oz./30 ml.)

Hair Raiser Cocktail

Pour ingredients into a chilled old-fashioned glass filled with ice cubes. Stir well.

4 parts vodka (2 oz./60 ml.) 1 part rock and rye (½ oz./15 ml.) 2 parts fresh lemon juice (1 oz./30 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

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Combine all ingredients with cracked ice in a blender. Blend until smooth and pour into chilled highball glass.

Hairy Navel

Huntsman Cocktail

3 parts vodka (1½ oz./45 ml.) 2 parts peach schnapps (1 oz./30 ml.) 10 parts fresh orange juice (5 oz./150 ml.)

4 parts vodka (2 oz./60 ml.) 2 parts dark rum (1 oz./30 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Bar sugar (½ tsp.)

Stir ingredients together in a mixing glass, and then pour into a highball glass over ice cubes.

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Harvey Wallbanger 4 parts vodka (2 oz./60 ml.) 2 parts Galliano (1 oz./30 ml.) 10 parts orange juice (5 oz./150 ml.)

Pour vodka and orange juice over ice cubes in chilled collins glass. Stir. Float Galliano on top.

Hep Cat 6 parts berry vodka (3 oz./90 ml.) 1 part dry vermouth (½ oz./15 ml.) Dash sweet vermouth Dash Cointreau

Combine all ingredients with cracked ice in a mixing glass and stir well. Strain into a chilled cocktail glass.

Hot and Dirty Martini 6 parts pepper vodka (3 oz./90 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 tsp. olive brine Spanish olive stuffed with pickled jalapeño Pepper

Ice Pick 4 parts vodka (2 oz./60 ml.) Iced tea Lime wedge

Pour vodka and iced tea into a chilled collins glass filled with ice cubes. Squeeze the lime wedge over drink and drop in. Stir.

Island Hopper 2 parts vanilla vodka (1 oz./30 ml.) 2 parts pineapple juice (1 oz./30 ml.) 1 splash grenadine syrup

Mix vanilla vodka and pineapple juice together in a shot glass. Add a splash of grenadine and serve.

Jolly Pop 2 parts citrus (1 oz./30 ml.) 1 part raspberry liqueur (½ oz./15 ml.) 1 part cranberry juice (½ oz./15 ml.)

Mix all ingredients over ice in a shaker. Strain into a chilled shot glass and serve.

Stir liquid ingredients with cracked ice in a cocktail shaker and shake well. Strain into a chilled cocktail glass and garnish with olive.

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The New York Bartender’s Guide

Jungle Jimmy

Kremlin Cocktail

4 parts currant vodka (2 oz./60 ml.) 4 parts crème de bananes (2 oz./60 ml.) 4 parts milk (2 oz./60 ml.)

4 parts vodka (2 oz./60 ml.) 3 parts crème de cacao (1½ oz./45 ml.) 3 parts half-and-half (1½ oz./45 ml.)

Combine ingredients in a blender with cracked ice. Blend until smooth and pour into chilled cocktail glass.

Kamikaze

Kretchma Cocktail

6 parts vodka (3 oz./90 ml.) Triple Sec (½ tsp.) Fresh lime juice (½ tsp.) Lime wedge

4 parts vodka (2 oz./60 ml.) 3 parts white crème de cacao (1½ oz./45 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) 2 dashes grenadine

Combine all ingredients, except lime wedge, in a cocktail glass with cracked ice and shake well. Strain into chilled cocktail glass and garnish with lime wedge.

Kangaroo 4 parts vodka (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) Lemon twist

Stir the vodka and vermouth in a mixing glass with ice cubes. Strain over ice cubes into a chilled oldfashioned glass. Twist lemon over drink and drop in.

Kempinsky Fizz 4 parts vodka (2 oz./60 ml.) 2 parts crème de cassis (1 oz./30 ml.) Fresh lemon juice (2 tsp.) Bitter lemon soda (ginger ale or seltzer may be substituted)

Pour all ingredients, except soda, into a chilled highball glass filled with ice cubes. Fill with soda and stir.

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Lemon Drop Original 4 parts frozen vodka (2 oz./60 ml.) Bar sugar Lemon wedge

Pour vodka into a shot glass. Dampen the space between your thumb and forefinger and coat with sugar. Suck the sugar off your hand, drink the shot in one swallow, and then bite and suck on the lemon.

Lemon Drop II 6 parts lemon or citrus vodka (3 oz./90 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Bar sugar Lemon twist

Rim a chilled cocktail glass with bar sugar. Shake vodka and lemon juice with ice in a cocktail shaker. Strain into chilled cocktail glass and garnish with twist.

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Combine all ingredients with cracked ice in a blender and blend until smooth. Pour into chilled oldfashioned glass.

Long Island Iced Tea

Madras Shorts

4 parts vodka (2 oz./60 ml.) 2 parts gin (1 oz./30 ml.) 2 parts white tequila (1 oz./30 ml.) 2 parts white rum (1 oz./30 ml.) 1 part white crème de menthe (½ oz./15 ml.) 4 parts fresh lemon juice (2 oz./60 ml.) Bar sugar (1 tsp.) Lime wedge Cola

4 parts melon vodka (2 oz./60 ml.) 2 parts currant vodka (1 oz./30 ml.) 4 parts cranberry juice (2 oz./60 ml.) 6 parts fresh orange juice (3 oz./90 ml.)

Combine all ingredients, except lime and cola, in a cocktail shaker with cracked ice. Shake well and strain into chilled collins glass over ice cubes. Fill with cola and stir gently. Garnish with lime wedge.

Melon Ball

Macaroon

Combine all ingredients, except melon slice, with cracked ice in a mixing glass and stir. Strain over ice cubes into a chilled highball glass and garnish with melon.

6 parts vodka (3 oz./90 ml.) 1 part chocolate liqueur (½ oz./15 ml.) 1 part amaretto (½ oz./15 ml.) Orange twist

Combine ingredients with cracked ice in a mixing glass and stir. Strain over ice cubes into a chilled highball glass.

4 parts vodka (2 oz./60 ml.) 4 parts melon liqueur (2 oz./60 ml.) 8 parts pineapple juice (½ cup or 4 oz.) Slice of honeydew or cantaloupe

Combine liquid ingredients in a cocktail shaker with cracked ice and strain into a chilled cocktail glass. Garnish with orange twist.

Madras 4 parts vodka (2 oz./60 ml.) 6 parts cranberry juice (3 oz./90 ml.) 6 parts fresh orange juice (3 oz./90 ml.)

Combine ingredients with cracked ice in a mixing glass and stir. Strain over ice cubes into a chilled highball glass.

Long Island Iced Tea

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The New York Bartender’s Guide

Melon Ball Deluxe

Moscow Mule

4 parts melon vodka (2 oz./60 ml.) 4 parts melon liqueur (2 oz./60 ml.) 8 parts pineapple juice (4 oz./120 ml.) Slice of summer melon

6 parts vodka (3 oz./90 ml.) Fresh lime juice (1 tbsp.) Ginger beer Lime wedge

Combine all ingredients, except melon slice, with cracked ice in a mixing glass and stir. Strain over ice cubes into a chilled highball glass and garnish with melon.

Melon Meltdown 3 parts melon vodka (1½ oz./45 ml.) 1 part melon liqueur (½ oz./15 ml.)

Mix the melon vodka and melon liqueur in a shaker with ice cubes. Shake briefly and strain into an oldfashioned glass and serve.

Midnight Sun 4 parts citrus vodka (2 oz./60 ml.) 2 parts grapefruit juice (1 oz./30 ml.) Grenadine (¼ tsp.) Orange slice

Combine all ingredients, except orange slice, with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with orange slice.

Pour vodka and lime juice into a chilled beer mug over ice cubes. Fill with ginger beer and stir gently. Garnish with lime wedge.

Mudslide 3 parts vodka (1½ oz./45 ml.) 3 parts coffee liqueur (1½ oz./45 ml.) 3 parts Irish cream liqueur (1½ oz./45 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Ninotchka 4 parts vodka (2 oz./60 ml.) 2 parts white crème de cacao (1 oz./30 ml.) 1 part fresh lemon juice (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Mocha Martini

Osaka Dry

3 parts chocolate vodka (1½ oz./45 ml.) 3 parts coffee vodka (1½ oz./45 ml.) 1 part chocolate liqueur (½ oz./15 ml.) 3 chocolate covered coffee beans

6 parts vodka (3 oz./90 ml.) 1 part sake (½ oz./15 ml.) Pickled plum

Combine liquid ingredients with cracked ice in a cocktail shaker. Strain into a chilled cocktail glass and garnish with plum.

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Shake ingredients together with ice in a cocktail shaker. Strain into chilled cocktail glass and garnish with chocolate covered coffee beans.

Passion Cup

Pink Panther

4 parts vodka (2 oz./60 ml.) 4 parts orange juice (2 oz./60 ml.) 2 parts passion fruit juice (1 oz./30 ml.) 1 part coconut milk (½ oz./15 ml.) 1 part pineapple juice (½ oz./15 ml.) Maraschino cherry

4 parts vodka (2 oz./60 ml.) 2 parts dry vermouth (1 oz./30 ml.) 1 part crème de cassis (½ oz./15 ml.) 2 parts orange juice (1 oz./30 ml.) ½ egg white (or 1 tbsp. egg white substitute)

Combine all ingredients, except cherry, in a cocktail shaker with cracked ice. Shake well and strain into chilled red wine glass. Garnish with cherry.

Peach Buck 4 parts vodka (2 oz./60 ml.) 2 parts peach brandy (1 oz./30 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Ginger ale Fresh peach slice

Combine all ingredients, except ginger ale and peach slice, with cracked ice in a cocktail shaker. Shake well and pour into chilled highball glass. Fill with ginger ale and stir gently. Garnish with peach slice.

Pineapple Lemonade 4 parts vodka (2 oz./60 ml.) 6 parts pineapple juice (3 oz./90 ml.) Fresh lemonade

Pour vodka and pineapple juice into a chilled collins glass over ice cubes. Fill with lemonade and stir.

Pink Lemonade 4 parts vodka (2 oz./60 ml.) 2 parts maraschino liqueur (1 oz./30 ml.) Fresh lemonade

Pour vodka and liqueur into a chilled collins glass over ice cubes. Fill with lemonade and stir.

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Combine all ingredients with cracked ice in a cocktail shaker. Shake vigorously. Strain into chilled cocktail glass.

Polynesian Cocktail 4 parts vodka (2 oz./60 ml.) 2 parts cherry brandy (1 oz./30 ml.) 1 part fresh lime juice (½ oz./15 ml.) 1 part fresh lemon juice (½ oz./15 ml.) Lime wedge Bar sugar

Rim a chilled cocktail glass with sugar by rubbing the rim of the glass with the lime wedge and dipping it in the sugar. Discard the lime. Combine remaining ingredients with cracked ice in a cocktail shaker and shake well. Strain into the cocktail glass.

Polynesian Pepper Pot 4 parts vodka (2 oz./60 ml.) 2 parts gold rum (1 oz./30 ml.) 8 parts pineapple juice (½ cup or 4 oz.) 1 part Orgeat (almond) syrup (½ oz./15 ml.) Fresh lemon juice (1 tsp.) 3 – 5 dashes Tabasco® sauce Cayenne pepper (¼ tsp. or to taste) Curry powder

Combine all ingredients, except the curry powder, in a cocktail shaker with cracked ice. Shake well and pour into chilled highball glass. Sprinkle curry powder on top.

The New York Bartender’s Guide

4 parts peach vodka (2 oz./60 ml.) 2 parts maraschino liqueur (1 oz./30 ml.) Fresh pink lemonade

Pour vodka and liqueur into a chilled collins glass over ice cubes. Fill with lemonade and stir.

Purple Passion 4 parts vodka (2 oz./60 ml.) 8 parts purple grape juice (½ cup or 4 oz./120 ml.) 8 parts grapefruit juice (½ cup or 4 oz./120 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into a chilled collins glass over ice cubes.

Red Snapper 4 parts vodka (2 oz./60 ml.) 6 parts tomato juice (3 oz./90 ml.) 3 – 5 dashes Worcestershire sauce Salt to taste Freshly ground black pepper to taste Cayenne pepper to taste Dash lemon juice Celery rib

Combine all ingredients, except vodka, tomato juice and celery, in a cocktail shaker. Shake well. Add ice cubes, vodka and tomato juice and shake again. Pour into chilled highball glass; garnish with celery rib.

Rock and Rye Cooler 4 parts vodka (2 oz./60 ml.) 3 parts rock and rye (1½ oz./45 ml.) 2 parts fresh lime juice (1 oz./30 ml.) Bitter lemon soda Lime slice

Combine all ingredients, except soda and lime slice, with cracked ice in a cocktail shaker. Strain into a chilled collins glass over ice cubes and fill with bitter lemon soda. Stir gently and garnish with lime slice.

Russian Bear 4 parts vodka (2 oz./60 ml.) 2 parts dark crème de cacao (1 oz./30 ml.) 1 part half-and-half (½ oz./15 ml.)

Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into a chilled cocktail glass.

Russian Cocktail 4 parts vodka (2 oz./60 ml.) 3 parts gin (1½ oz./45 ml.) 3 parts white crème de cacao (1½ oz./45 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Russian Quaalude 4 parts vodka (2 oz./60 ml.) 2 parts Frangelico (1 oz./30 ml.) 2 parts Irish cream liqueur (1 oz./30 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass.

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Princess Pink Lemonade

Sangrita 32 parts tomato juice (1 pint or 16 oz./480 ml.) 16 parts fresh orange juice (1 cup or 8 oz./240 ml.) 10 parts pepper vodka (5 oz./150 ml.) 6 parts fresh lime juice (3 oz./90 ml.) ½ jalapeno pepper, seeded and chopped fine Tabasco® sauce (1 tbsp.) Worcestershire sauce (2 tsp.) White pepper (¼ tsp.) Celery salt to taste 4 parts silver tequila per person (2 oz./60 ml.)

Salty Dog

Russian Rose 6 parts strawberry vodka (3 oz./90 ml.) 1 part dry vermouth (½ oz./15 ml.) 1 part grenadine (½ oz./15 ml.) Dash orange bitters

Combine all ingredients with ice in a mixing glass and stir. Strain into a chilled cocktail glass.

Salty Dog 4 parts vodka (2 oz./60 ml.) Grapefruit juice Coarse salt Granulated sugar Lime wedge

Mix salt and sugar together in a saucer. Moisten rim of chilled oldfashioned glass with lime wedge. Dip the rim into the salt/sugar mixture. Discard lime. Fill glass with ice cubes and pour in vodka and grapefruit juice. Stir.

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Pour all ingredients, except tequila, in a large pitcher. Chill for at least one hour (the longer you chill this, the spicier it gets). When ready to serve, strain into a fresh pitcher. Pour the tequila into one shot glass; the sangrita into another. Drink the tequila in one swallow and chase it with a shot of sangrita. Serves 14.

Screwdriver 4 parts vodka (2 oz./60 ml.) Fresh orange juice Orange slice

Pour vodka and orange juice into chilled highball glass over ice cubes. Stir and garnish with orange slice.

Sea Breeze 4 parts vodka (2 oz./60 ml.) 4 parts cranberry juice (2 oz./60 ml.) Grapefruit juice

Pour vodka and cranberry juice into a chilled highball glass filled with ice cubes. Fill with grapefruit juice and stir.

The New York Bartender’s Guide

Sex on the Beach 4 parts vodka (2 oz./60 ml.) 3 parts peach schnapps (1½ oz./45 ml.) 6 parts cranberry juice (3 oz./90 ml.) 6 parts pineapple juice (3 oz./90 ml.) Maraschino cherry

Pour all ingredients, except cherry, into a chilled highball glass filled with ice cubes and stir well. Garnish with cherry.

Sexy Devil 4 parts vodka (2 oz./60 ml.) 2 parts cranberry vodka (1 oz./30 ml.) 1 part dry vermouth (½ oz./15 ml.) Fresh strawberry Lemon peel

Combine liquid ingredients with cracked ice in a cocktail shaker and shake well. Strain into a chilled cocktail glass and garnish with lemon peel and strawberry.

Shark Attack

Shark Attack 6 parts vodka (3 oz./90 ml.) 3 parts lemonade (1½ oz./45 ml.) 2 dashes grenadine

Pour ingredients into a collins glass filled with ice cubes, and stir.

Shelley’s Sweet & Fruity 4 parts currant vodka (2 oz./60 ml.) 6 parts pineapple juice (3 oz./90 ml.) 1 tsp. Rose’s lime juice

Combine all ingredients in a cocktail shaker with cracked ice and shake. Strain into a highball glass over ice cubes.

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Screwdriver

Sloe Comfortable Screw 4 parts vodka (2 oz./60 ml.) 2 parts Southern comfort (1 oz./30 ml.) 1 part sloe gin (½ oz./15 ml.) Fresh orange juice

Combine all ingredients, except orange juice, in a cocktail shaker with cracked ice. Strain into a chilled highball glasses over ice cubes and fill with orange juice. Stir well.

Smokin’ Texas Mary 6 parts vodka (3 oz./90 ml.) 1 part fresh lime juice (½ oz./15 ml.) 1 part barbecue sauce (½ oz./15 ml.) Tabasco® sauce to taste 3 – 5 dashes Worcestershire sauce Freshly ground pepper Tomato juice Pickled jalapeno pepper Lime slice

St. Petersburg 6 parts vodka (3 oz./90 ml.) Orange bitters (½ tsp.) Orange slice

Pour vodka and bitters into a mixing glass with cracked ice. Stir well and strain into chilled old-fashioned glass over ice cubes. Garnish with orange slice.

Tahoe Julius 4 parts vodka (2 oz./60 ml.) 8 parts fresh orange juice (4 oz./120 ml.) 2 parts half-and-half (1 oz./30 ml.) Sugar syrup (1 tsp.)

Combine all ingredients in a blender and blend until smooth. Pour into chilled wine glass.

Combine all ingredients, except tomato juice, jalapeno and lime slice, in a cocktail shaker with cracked ice. Shake well and pour into chilled highball glass. Fill with tomato juice and stir. Garnish with jalapeno and lime slice.

Soviet Cocktail 6 parts vodka (3 oz./90 ml.) 2 parts Manzanilla sherry (1 oz./30 ml.) 1 part dry vermouth (½ oz./15 ml.) Lemon twist

Velvet Hammer

Combine all ingredients, except lemon twist, with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass over ice cubes. Garnish with lemon twist.

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The New York Bartender’s Guide

Tovarisch Cocktail

Vodka Collins

6 parts vodka (3 oz./90 ml.) 3 parts Jagermeister (1½ oz./45 ml.) 2 parts fresh lime juice (1 oz./30 ml.)

6 parts vodka (3 oz./90 ml.) 4 parts fresh lemon juice (2 oz./60 ml.) 1 part sugar syrup (½ oz./15 ml.) Sparkling water Maraschino cherry Orange slice

Velvet Hammer 6 parts vodka (3 oz./90 ml.) 2 parts dark crème de cacao (1 oz./30 ml.) 2 parts half-and-half (1 oz./30 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Vodka and Tonic 6 parts vodka (3 oz./90 ml.) Tonic water Lime wedge

Pour vodka into a chilled collins glass over ice cubes. Fill with tonic and stir gently. Garnish with lime wedge.

Vodka Citrus Sour 4 parts citrus vodka (2 oz./60 ml.) 3 parts fresh lemon juice (1½ oz./45 ml.) Bar sugar (1 tsp.) Lemon slice Maraschino cherry

Combine all ingredients, except fruit, with cracked ice in a cocktail shaker. Shake well and strain into chilled sour glass. Garnish with fruit.

Combine all ingredients, except fruit and sparkling water, in a chilled collins glass filled with ice cubes. Fill with sparkling water and stir gently. Garnish with fruit.

Vodka Cooler 4 parts vodka (2 oz./60 ml.) Bar sugar (½ tsp.) Sparkling water Lemon peel

Mix vodka with sugar in the bottom of a chilled collins glass. Add ice cubes and fill with sparkling water. Stir gently and garnish with lemon peel.

Vodka Daisy 6 parts vodka (3 oz./90 ml.) 2 parts fresh lemon juice (1 oz./30 ml.) Grenadine (1 tbsp.) Sugar syrup (1 tsp.) Sparkling water Orange slice

Combine all ingredients, except orange slice and sparkling water, in a cocktail shaker with cracked ice. Shake well. Pour into chilled highball glass. Top off with sparkling water, stir gently, and garnish with orange slice.

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Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Vodka Gimlet

Vodka Sour

6 parts vodka (3 oz./90 ml.) 2 parts Rose’s lime juice (1 oz./30 ml.) Lime slice

4 parts vodka (2 oz./60 ml.) 3 parts fresh lemon juice (1½ oz./45 ml.) Bar sugar (1 tsp.) Lemon slice Maraschino cherry

Pour vodka and lime juice into an old-fashioned glass filled with ice cubes. Stir and garnish with lime wedge.

Vodka Grasshopper 4 parts vodka (2 oz./60 ml.) 4 parts green crème de menthe (2 oz./60 ml.) 4 parts white crème de cacao (2 oz./60 ml.)

Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass.

Vodka Martini 6 parts iced vodka (3 oz./90 ml.) Dry vermouth (¹/8 – ¼ tsp.) Spanish olive

Combine vodka and vermouth with cracked ice in a mixing glass. Stir well and strain into chilled cocktail glass. Garnish with olive.

Vodka Sling 4 parts vodka (2 oz./60 ml.) 1 part fresh lemon juice (1 oz./30 ml.) Water (1 tsp.) Bar sugar (1 tsp.) Orange twist

Combine all ingredients, except fruit, with cracked ice in a cocktail shaker. Shake well and strain into chilled sour glass. Garnish with fruit.

Vodka Stinger 4 parts vodka (2 oz./60 ml.) 2 parts white crème de menthe (1 oz./30 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Volga Boatman 4 parts vodka (2 oz./60 ml.) 2 parts kirshwasser (1 oz./30 ml.) 2 parts fresh orange juice (1 oz./30 ml.) Maraschino cherry

Combine all ingredients, except cherry, with cracked ice in a cocktail shaker. Strain into chilled cocktail glass and garnish with cherry.

In the bottom of a mixing glass, dissolve sugar in water and lemon juice. Add vodka and stir. Pour over ice cubes into a chilled oldfashioned glass and garnish with orange twist.

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The New York Bartender’s Guide

Waikiki Beachcomber 4 parts vodka (2 oz./60 ml.) 1 part raspberry liqueur (½ oz./15 ml.) 2 parts fresh lime juice (1 oz./30 ml.) 10 parts guava juice (5 oz./150 ml.)

Combine all ingredients, except liqueur, with cracked ice in a cocktail shaker. Pour into chilled collins glass and float liqueur on top.

White Russian

Woo-Woo 4 parts vodka (2 oz./60 ml.) 4 parts peach schnapps (2 oz./60 ml.) 8 parts cranberry juice (4 oz./120 ml.)

Pour ingredients into chilled highball glass over ice cubes. Stir.

Yorsh 4 parts vodka (2 oz./60 ml.) Beer

Fill a mug ¾ full with beer. Pour the vodka into the beer and drink it.

4 parts vodka (2 oz./60 ml.) 2 parts coffee liqueur (1 oz./30 ml.) 2 parts half-and-half (1 oz./30 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and pour into chilled old-fashioned glass.

White Spider 4 parts vodka (2 oz./60 ml.) 2 parts white crème de menthe (1 oz./30 ml.)

Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

Woman Warrior 6 parts vodka (3 oz./90 ml.) 2 parts blue Curaçao (1 oz./30 ml.) 2 parts fresh lime juice

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Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.

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Index of Recipes A

Angel Face, 88

A.J., 63

Angel’s Delight, 132

Abbey, 87

Angel’s Kiss, 132

Absolute Martini, 241

Angel’s Tit, 133

Acapulco Clam Digger, 229

Angler’s Cocktail, 88

Acupulco, 169

Ankle Breaker, 169

Adonis, 131

Anna’s Banana, 241

Affinity, 131

Annabelle Special, 133

After Dinner Cocktail, 63

Antibes, 88

Alabama Slammer, 131

Apertivo, 88

Alaska, 87

Appetizer, 133

Albemarle Fizz, 87

Apple Annie Fruit Punch, 63

Alexander, 87

Apple Blossom, 64

Alexander’s Sister, 87

Apple Brandy Cooler, 64

Algonquin Bloody Mary, 241

Apple Cart, 64

Algonquin, 203

Apple Daiquiri, 169

Alhambra Royale, 131

Apple Fizz, 64

All That, 229

Apple Martini II, 241

Allegheny, 53

Apple Martini, 241

Allen Cocktail, 87

Apple Pie, 241

Allies, 87

Apple Rum Ricky, 64

Almond Cocktail, 87

Apple Swizzle, 64

Alternatini, 241

Apple, 63

Amaretto Coffee, 131

Applejack Manhattan, 64

Amaretto Mist, 131

Appricot Cocktail, 64

Amaretto Sour, 131

Apricot Fizz, 65

Amaretto Stinger, 132

Apricot Lady, 169

Ambrosia, 63

Apricot Sour, 65

Amer Picon Cocktail, 132

Aqueduct Cocktails, 242

American Beauty, 63

Arawak Cup, 169

American Flyer, 169

Armada Martini, 242

American Rose, 63

Artillery Cocktail, 88

Americano, 132

Aruba, 88

Anatole Coffee, 132

Autumn in New York, 65

Anchors Aweigh, 53

Aviation, 88

Andalusia, 132

Aztec Punch, 229

INDEX OF RECIPES

263

B

Betsey Ross, 65

B-52, 133

Between the Sheets, 66

Babbie’s Special Cocktail, 65

Between the Streets, 66

Baby Bellini, 161

Beverly Hills, 134

Bachelor’s Bait, 88

Big Apple, 66

Backhoe, 170

Bijon Cocktail, 90

Bahama Mama, 170

Billy Taylor, 90

Bairn, 221

Bird of Paradise Cooler, 90

Bali Hai, 170

Biscayne Bay Cocktail, 90

Ballylickey Belt, 203

Bishop, 134

Balmoral cocktail, 221

Bittersweet Cocktail, 134

Bamboo Cocktail, 133

Black and Tan, 161

Banana Daiquiri, 170

Black and White Martini, 243

Banana Leaky, 229

Black Devil, 172

Banana Milk Shake, 170

Black Dog, 53

Banana Rum Frappe, 170

Black Hawk, 203

Banff Cocktail, 203

Black Jack, 66

Banshee, 133

Black Magic, 243

Barbados Planter’s Punch, 171

Black Maria, 172

Barbarella, 133

Black Russian, 243

Barbary Coast, 171

Black Stripe, 172

Barbed Wire, 242

Black Velvet, 134

Barton Special, 65

Blackthorn, 203

Batida de Piña, 171

Blanche, 134

Bayard Fizz, 89

Blended Comfort, 53

Bayou Bomb, 171

Blinker, 203

Beach Bum, 171

Blizzard, 53

Beachcomber, 161

Blood and Sand, 221

Beachcomber’s Gold, 171

Bloodhound, 90

Beadlestone, 221

Bloody Brew, 243

Beauty Spot, 89

Bloody Brew, 243

Bee’s Kiss, 171

Bloody Mary, 243

Bee’s Knees, 172

Blow Me Down, 172

Beer Buster, 242

Blowtorch, 243

Behind Bars, 133

Blue Angel, 66

Bellini, 133

Blue Blazer for Two, 221

Belmont Stakes, 242

Blue Devil, 90

Belmont, 89

Blue Grass Cocktail, 54

Bennett, 89

Blue Hawaiian, 172

Bentley Cocktail, 65

Blue Lady, 134

Bermuda Bouquet, 89

Blue Lagoon, 244

Bermuda Highball, 89

Blue Margarita, 229

Bermuda Rose, 89

Blue Monday, 244

Berry Bomb, 134

Blue Moon, 90

Berry-tini, 242

Blue Mountain, 173

Berta’s Special, 229

Blue Shark, 244

264

The New York Bartender’s Guide

Boarwalk Martini, 244

Brandy Sour, 70

Bob Danby, 134

Brandy Swizzle, 70

Bobby Burns, 221

Brandy Vermouth Cocktail, 70

Bocce Ball, 134

Brave Bull, 230

Bohemian, 244

Brazil Cocktail, 135

Boilermaker, 203

Brazilian Chocolate, 161

Bolero, 173

Brighton Punch, 204

Bombay Cocktail, 66

Brittany, 91

Bombay Punch, 67

Bronx Cocktail, 91

Bongo Cola, 173

Bronx Silver Cocktail, 91

Bonnie Prince, 91

Bronx Terrace Cocktail, 91

Boomerang, 91

Brooklyn Eagle, 55

Borinqueño, 173

Brown Billy, 135

Bosom Caresser, 67

Brown Cocktail, 91

Boston Cocktail, 91

Buckeye Martini, 92

Boston Cooler, 173

Buddha Punch, 135

Boston Sidecar, 174

Buddy’s Bloody Mary, 244

Boston Sour, 204

Bull Shot, 245

Bourbon à la Crème, 54

Bull’s Milk, 70

Bourbon and Branch, 54

Bullfrog, 245

Bourbon Cobbler, 54

Bunker Buster, 245

Bourbon Collins, 54

Bunny Bonanza, 230

Bourbon Cooler, 54

Burgundy Punch, 135

Bourbon Milk Punch, 55

Bushranger, 174

Bourbon Satin, 55

Button Hook, 70

Bourbon Sidecar, 55 Bourbon Sloe Gin Fizz, 55 Bourbon Sour, 55

C

Brandied Apricot, 67

Cabaret, 92

Brandied Madeira, 67

Cablegram, 204

Brandied Port, 67

Cadiz, 135

Brandy Alexander, 68

Café au Lait, 161

Brandy Buck, 68

Café Brulot, 135

Brandy Cassis, 68

Café de Paris Cocktail, 92

Brandy Cheer, 70

Café Diablo, 136

Brandy Cobbler, 68

Café Romano, 136

Brandy Cocktail, 68

Café Royale, 71

Brandy Crusta, 68

Caipirinha, 136

Brandy Fix, 69

Caipirissima, 174

Brandy Fizz, 69

Caipiroska, 245

Brandy Flip, 69

Cajun Martini, 245

Brandy Manhattan, 69

California Lemonade, 204

Brandy Melba, 69

California Smoothie, 162

Brandy Milk Punch, 69

Calm Voyage, 174

Brandy Old Fashioned, 69

Calypso, 174

Brandy Sangaree, 69

Campari-Soda, 136

INDEX OF RECIPES

265

Canadian and Campari, 204

Chi-Chi, 176

Canadian Apple, 204

Chicken Shot, 162

Canadian Blackberry Cocktail, 205

Chinese Cocktail, 176

Canadian Cherry, 205

Chiquita, 246

Canadian cocktail, 205

Chocolate Banana Martini, 246

Canadian Daisy, 205

Chocolate Cocktail, 138

Canadian Old Fashioned, 205

Chocolate Martini, 246

Canadian Pineapple, 206

Chocolate Mudslide, 246

Cantaloupe Cup, 174

Chocolate Orange Martini, 246

Cape Cod Cooler, 92

Chocolatier Cake, 72

Cape Codder, 245

Chrysanthemum Cocktail, 138

Capri, 136

Chupacabra, 231

Cara Sposa, 136

Cider Cup, 72

Cardinal, 175

Clam Digger, 162

Carolina, 230

Claret Cobbler, 138

Carribbean Champagne, 137

Claret Cup, 138

Carroll Gardens Cocktail, 71

Claret Punch, 138

Caruso, 92

Claridge’s Cocktail, 93

Casa Blanca, 175

Classic Cocktail, 73

Casino, 92

Climax, 246

Cat’s Claw, 175

Cloister, 93

Chamborlada, 175

Cock n’ Bull Shot, 246

Champagne Cocktail, 137

Coco Chanel, 93

Champagne Cooler, 71

Coco Cola, 162

Champagne Cup, 71

Coco Digger, 162

Champagne Punch, 71

Coco Loco, 231

Champagne Sorbet Punch, 137

Coffee Cocktail, 139

Champs Elysées, 72

Coffee Egg Nog, 206

Changuirongo, 230

Coffee Flip, 73

Chanticleer, 92

Coffee Grasshopper, 139

Chapala, 230

Cognac Coupling, 73

Chapel Hill, 56

Cold and Clammy Bloody Mary, 247

Charles Street Cocktail, 72

Cold Deck, 73

Charlie Chaplin, 92

Colonial Cocktail, 94

Charmer, 221

Colony Club, 94

Chatham Cocktail, 93

Columbia, 73

Chelsea Piers Cocktail, 56

Combo, 139

Chelsea Sidecar, 93

Commodore Cocktail, 56

Cherry Blossom, 72

Commonwealth Cocktail, 206

Cherry Cobbler, 93

Coney Island Baby, 139

Cherry Cooler, 137

Continental Cocktail, 176

Cherry Daiquiri, 175

Cool Yule Martini, 247

Cherry Fizz, 137

Cooperstown Cocktail, 94

Cherry Rum, 175

Corkscrew, 176

Chicago Fizz, 176

Cornell Cocktail, 94

Chicago, 72

Coronado, 94

266

The New York Bartender’s Guide

Corpse Reviver, 73

Dinah, 206

Cosmopolitan, 247

Diplomat, 140

Cossack, 247

Dirty Martini, 95

Costa del Hudson, 94

Double Standard Sour, 207

Count Stroganoff, 247

Dream Cocktail, 74

Country Club Cooler, 139

Dry Manhattan, 207

Cowboy Cocktail, 206

Dubarry Cocktail, 96

Cowgirl’s Prayer, 231

Dubonnet Cocktail, 96

Creamsicle, 139

Dubonnet Fizz, 140

Creamy Orange, 140

Duchess, 141

Creamy Screwdriver, 247 Crème de Menthe Frappe, 140 Creole, 176

E

Crimson, 177

Earthquake, 207

Cuba Libre, 177

East India, 74

Cuban Cocktail, 73

East Wing, 248

Cuban Special, 177

Ebbets Field Millionaire, 56

Cubano, 177

Egg Cream, 162

Culross, 177

Egg Nog, 163

Curaçao Cooler, 177

Egg Nog, 74 El Presidente, 178

D

Elk’s Own, 207

D.U.M.B.O. Drop, 56

Emerson, 96

Daiquiri, 178

Everybody’s Irish, 207

Damn the Weather, 94

Eye-Opener, 178

Emerald Isle Cocktail, 96

Dance a Little Closer, 94 Daniel’s Cocktail, 140 Danish Gin Fizz, 95

F

Darling Clementine, 56

Fair and Warmer, 179

Deauville, 73

Fairy Belle Cocktail, 96

Deep Sea, 95

Fallen Angel, 96

Delmonico Martini, 95

Fancy Brandy, 74

Delta, 206

Fancy Whiskey, 207

Dempsey, 95

Fantastio, 74

Depth Bomb, 74

Fare Thee Well, 96

Depth Charge, 140

Farmer’s Cocktail, 96

Derby Daiquiri, 178

Faux Kir Royale, 163

Derby Fizz, 222

Faux Kir, 163

Derby Special, 178

Favorite, 97

Devil’s Cocktail, 140

Fern Gulley, 179

Diablo, 140

Ferrari, 141

Devil’s Tail, 178

Fifth Avenue, 141

Diamond Fizz, 95

Fifty-Fifty, 97

Diamond Head, 95

Fine and Dandy, 97

Diana, 140

Fino Martini, 97

INDEX OF RECIPES

267

Fireman’s Sour, 179

G

Fish House Punch, 179

Gauguin, 181

Fjord, 74

Gazette, 75

Flaming Angel, 141

Gazpacho Cocktail, 163

Flaming Joe, 248

General Harrison’s Egg Nog, 141

Flamingo, 97

Genoa Vodka, 248

Floradora, 97

Genoa, 98

Florida, 97

Gentle Ben, 232

Floridita Dos, 180

Gentle Bull, 232

Floridita, 179

Georgia Peach Fizz, 75

Flying Dutchman, 97

Georgia Peach, 249

Flying Grasshopper, 248

Gibson, 99

Flying Scotsman, 222

Gilroy, 99

Fog Cutter, 180

Gimlet, 99

Foghorn, 98

Gin Aloha, 99

Forester, 56

Gin and Bitters (Pink Gin), 99

Fort Lauderdale, 180

Gin and Ginger, 99

Fox River Cocktail, 207

Gin and It, 99

Fraise Fizz, 98

Gin and Sin, 100

Frankenjack, 98

Gin and Tonic, 100

Free Silver, 98

Gin Buck, 100

Freen Devil, 104

Gin Cassis, 100

French “75”, 75

Gin Cooler, 100

French Connection, 75

Gin Daisy, 100

French Kiss, 56

Gin Fix, 101

Friar Tuck, 141

Gin Fizz, 101

Frosbite, 231

Gin Milk Punch, 101

Froth Blower, 98

Gin Rickey, 101

Froupe, 75

Gin Sangaree, 101

Frozen Apple, 75

Gin Sidecar, 101

Frozen Berkeley, 180

Gin Sling, 101

Frozen Brandy and Rum, 75

Gin Smash, 102

Frozen Daiquiri, 180

Ginger Beer, 76

Frozen Margarita, 231

Gingersnapper, 249

Frozen Matador, 232

Ginza Mary, 248

Frozen Mint Daiquiri, 181

Glad Eyes, 141

Frozen Mint Julip, 57

Glasgow, 222

Frozen Peach Daiquiri, 181

Glogg, 142

Frozen Pineapple Daiquiri, 181

Gloom Lifter, 208

Fruit Juice Spritzer, 163

Gluhwein, 142

Fuzzy Martini, 248

Godchild, 142

Fuzzy Navel, 248

Godfather, 222 Godmother, 249 Golden Dawn, 102 Golden Daze, 102 Golden Dragon, 76

268

The New York Bartender’s Guide

Golden Fizz, 102

Hawaiian Eye, 57

Golden Frog, 249

Hawaiian Lemonade, 163

Golden Gate, 181

Hawaiian Orange Blossom, 105

Golden Glow, 57

Heart’s Cocktail, 208

Golden Hornet, 102

Heavenly Days, 143

Golden Rooster, 102

Hep Cat, 250

Golf Cocktail, 102

Highland Cooler, 222

Good and Plenty, 249

Highland Fling, 222

Gotham’s Bellini Martini, 249

Hoffman House Cocktail, 105

Gradeal Special, 103

Hole-in-One, 223

Grand Apple, 142

Homestead Cocktail, 105

Grand Occasion, 181

Honey Bee, 182

Grand Passion, 103

Honeymoon, 76

Grand Royal Fizz, 103

Honolulu Cocktail, 105

Granville, 103

Hoopla, 76

Grapefruit Cocktail, 103

Hoot Mon, 223

Grapeshot, 232

Hop Toad, 183

Grapevine, 103

Horse’s Neck, 208

Grasshopper, 143

Hot and Dirty Martini, 250

Great Dane, 103

Hot Brick Toddy, 208

Great Secret, 104

Hot Buttered Rum, 183

Green Dragon, 104

Hot Milk Punch, 208

Green Room, 143

Hot Pants, 233

Greenback, 104

Hot Toddy, 143

Grenada, 76

Hot Tot Toddy, 164

Gringo Swizzle, 232

Hotel Plaza Cocktail, 143

Guacamole Cocktail, 163

Hudon Bay, 106

Gumdrop Martini, 182

Hula-Hula, 106 Hunter’s Cocktail, 209

H

Huntsman Cocktail, 250 Hurricane, 183

Habitant Cocktail, 208 Hair Raiser Cocktail, 249 Hairy Navel, 250

I

Halley’s Comfort, 208

Ice Pick, 250

Hammerhead, 143

Iced Tea, 164

Happy Apple, 182

Ideal Cocktail, 106

Harlem Cocktail, 104

Imperial Cocktail, 106

Harvard Club Cocktail, 76

Imperial Fizz, 209

Harvard Cooler, 76

Inca Cocktail, 106

Harvey Wallbanger, 250

Income Tax Cocktail, 196

Hasty Cocktail, 104

Independence Swizzle, 183

Havana Banana Fizz, 182

Indian River, 209

Havana Club, 182

Ink Street, 209

Havana Cocktail, 182

International Cocktail, 76

Hawaiian Cocktail, 105

Irish Canadian Sangaree, 209

INDEX OF RECIPES

269

Irish Coffee, 210

Kentucky Cocktail, 57

Irish Cow, 210

Kentucky Colonel Cocktail, 57

Irish Dream, 144

Kerry Cooler, 211

Irish Fix, 210

KGB Cocktail, 108

Irish Kilt, 210

King Cole Cocktail, 211

Irish Shillelagh, 210

Kingston Cocktail, 185

Island Hopper, 250

Kir Royale, 145

Isle of Pines, 183

Kir, 144

Isle of the Blessed Coconut, 183

Kirsch Rickey, 145

Italian Soda, 164

Kiss Me Quick, 145

Ixtapa, 144

Kiss the Boys Good-Bye, 77 Klondike Cooler, 211

J

Knick’s Victory Cooler, 164

Jack Straw, 77

Knickerbocker Special cocktail,

Knickerbocker Cocktail, 108

Jack-in-the-Box, 77

185

Jade, 144

Knockout Cocktail, 145

Jamaica Egg Cream, 184

Kremlin Cocktail, 251

Jamaica Glow, 106

Kretchma Cocktail, 251

Jamaica Hop, 144

Kup’s Indispensable Cocktail, 108

Jamaica Mule, 184

Kyoto Cocktail, 108

Jamaica Shake, 57 Jamaican Coffee, 144 James Bond Martini, 106

L

Japanese Fizz, 210

La Bomba, 185

Jersey Lightning, 77

Ladie’s Cocktail, 211

Jewel Cocktail, 107

Lady Be Good, 77

Jockey Club Cocktail, 107

Lady Finger, 108

John Collins, 211

Lafayette, 57

Johnny Cocktail, 107

Lallah Rookh, 185

Jolly Pop, 250

Lawhill Cocktail, 211

Jolly Roger, 184

Leap Frog Highball, 108

Josiah’s Bay Float, 184

Leap Year Cocktail, 109

Joulouville, 107

Lemon Drop II, 251

Journalist, 107

Lemon Drop Original, 251

Judge, Jr., 107

Lemonade, 164

Judgette Cocktail, 108

Leprechaun, 212

Jungle Jimmy, 251

Lexington Ave. Express, 185 Liberty Cocktail, 77

K

Liebfraumilch, 145

Kahlua Toreador, 77

Limey, 186

Kamehameha Rum Punch, 185

Linstead Cocktail, 223

Kamikaze, 251

Little Devil, 109

Kangaroo, 251

Little Dix Mix, 186

Kempinsky Fizz, 251

Little Italy, 58

270

Limbo Cocktail, 186

The New York Bartender’s Guide

Little Princess, 186

Melon Meltdown, 253

Loch Lomond, 223

Merry Widow Fizz, 146

Locomotive Light, 145

Merry Widow, 111

Lollipop, 146

Metropolitan, 78

London Cocktail, 109

Mexican Coffee, 233

London Dock, 146

Mexicana, 233

London Fog, 146

Mexicola, 233

London French “75”, 109

Miami Beach Cocktail, 223

Lone Tree Cocktail, 109

Miami, 187

Long Island Iced Tea, 252

Midnight Cocktail, 78

Lord Rodney, 212

Midnight Cowboy, 58

Los Angeles Cocktail, 212

Midnight Sun, 253

Loudspeaker, 77

Milk Punch, 212

Louisiana Planter’s Punch, 186

Million-Dollar Cocktail, 111

Lugger, 78

Mimosa, 146 Mint Collins, 111

M

Mint Julep, 58

Macaroon, 252

Mint Tulip, 147

Madras Shorts, 252

Mississippi Mule, 111

Madras, 252

Mister Pip’s St. Thomas Special, 187

Mahukona, 187

Mocha Martini, 253

Mai Kai No, 187

Mocha Mint, 147

Mai Tai, 187

Modern Cocktail, 224

Maiden’s Blush, 109

Mojito, 188

Maiden’s Prayer, 109

Moldau, 111

Main Brace, 109

Moll Cocktail, 112

Mamie Taylor, 223

Montana, 78

Mandeville, 187

Montezuma, 234

Manhasset, 212

Montmarte, 112

Manhattan Beach Julep, 58

Moon Shot, 112

Manhattan Cooler, 146

Moonlight, 78

Manhattan, 212

Morning Cocktail, 78

Marconi Wireless, 78

Morning Glory Fizz, 224

Margarita, 233

Morning Joy, 112

Margie’s Misosa, 165

Morro, 112

Martini, 110

Moscow Mule, 253

Mary Garden Cocktail, 146

Moulin Rouge, 112

Mary Pickford, 187

Mountain Cocktail, 213

Matador, 233

MTA Special, 79

Matinee, 110

Mudslide, 253

Maurice, 110

Mule’s Hind Leg, 79

McClelland, 110

Mulled Cider Warmer, 165

Mellon Cocktail, 110

Mulled Cider, 188

Melon Ball Deluxe, 253

Mulled Wine, 147

Melon Ball, 252

Myrtle Bank Punch, 188

Mint Sunrise, 223

INDEX OF RECIPES

271

N

Oriental, 214

Napoleon, 112

Osaka Dry, 253

Narragansett, 58

Oscar Party, 59

Navy Gravy, 188

Ostend Fizz, 148

Negroni, 112

Outrigger, 189

Negus Punch, 147 Netherlands, 79 Nevada Cocktail, 188

P

Nevins, 58

Pacific Pacifier, 148

New Love Cocktail, 113

Paddy Cocktail, 214

New Orleans Buck, 189

Pago Pago, 189

New Orleans Cocktail, 58

Pain Killer, 190

New Orleans Gin Fizz, 113

Paisley Martini, 114

New World, 213

Pall Mall, 114

New York Sour, 213

Palm Beach Cocktail, 114

New Yorker Cocktail, 213

Palmer Cocktail, 214

Newberry, 113

Palmetto Cocktail, 190

Newport Cooler, 113

Panama Cocktail, 79

Night Cap, 189

Pancho Villa, 190

Nightmare, 113

Panda, 79

Nineteen Pick-Me-Up, 148

Pantomime, 149

Nineteen, 147

Paradise Cocktail, 80

Ninotchka, 253

Paradox, 149

Nirvana, 189

Parisian, 115

Nolita Night Owl Punch, 59

Park Avenue, 115

Normandy Cocktail, 113

Passion Cup, 254

Nutcracker, 148

Passionate Daiquiri, 190

Nutty Colada, 148

Peace Train, 115 Peach Blow Fizz, 115

O

Peach Buck, 254

Ocho Rios, 189

Peach Hobbler, 149

Octopus’s Garden, 113

Peach Margarita, 234

Old Fashioned, 213

Peaches and Cream, 149

Old Pal Cocktail, 214

Peachy Melba, 149

Olé, 234

Peggy-O Cocktail, 115

Olympic City Cocktail, 79

Pegu Club Cocktail, 115

One Ireland, 214

Pen Dennis Club Cocktail, 115

Opal Cocktail, 114

Pepper Pot, 165

Opening Cocktail, 214

Peppermint Patty, 149

Opera, 114

Perfect Manhattan, 214

Orange and Black, 148

Perfect Martini, 116

Orange Blossom Cocktail, 114

Pernod Cocktail, 149

Orange Blossom Special, 59

Pernod Frappe, 150

Orange Buck, 114

Peyton Place, 116

Orange Oasis, 114

Phoebe Snow, 150

272

Peach Daiquiri, 190

The New York Bartender’s Guide

Piccadilly Cocktail, 115

Pousse-Café, 151

Picon Fizz, 150

Prado, 234

Picon, 150

Prairie Oyster, 81

Pilot Boat, 190

Preakness Cocktail, 214

Pimm’s Cup, 150

Presbyterian, 59

Piña Colada for Friends, 190

Presidente Cocktail, 193

Piña Colada, 191

Presto Cocktail, 81

Piña, 234

Prince Edward, 224

Piñata, 234

Prince of Wales, 81

Pineapple Daiquiri, 191

Prince’s Smile, 118

Pineapple Fizz, 191

Princess Mary’s Pride, 81

Pineapple Lemonade, 254

Princess Pink Lemonade, 255

Pink almond, 215

Princeton Cocktail, 118

Pink Creole, 191

Puerto Apple, 81

Pink Lady, 116

Purple Passion, 255

Pink Lemonade, 254 Pink Panther, 254 Pink Pussycat, 116

Q

Pink Rose, 116

Quaker Cocktail, 81

Pink Squirrel, 150

Quarter Deck Cocktail, 193

Pink Veranda, 191

Québec Cocktail, 215

Pirate’s Julep, 192

Queen Elizabeth Wine, 152

Pisco Sour, 80

Queen Elizabeth, 118

Plantation Punch, 192

Quick Pick, 165

Planter’s Cocktail, 192 Planter’s Punch, 192 Plaza Cocktail, 151

R

Pluggy’s Favorite, 117

Racquet Club Cocktail, 118

Plum Fizz, 80

Ramos Fizz, 118

Poker Cocktail, 193

Rampart Street Parade, 194

Polish Sidecar, 117

Rattlesnake, 215

Pollyanna, 117

Red Apple Dusk, 152

Polo Fields, 59

Red Apple, 81

Polonaise, 80

Red Cloud, 118

Polynesian Cocktail, 254

Red Lion, 118

Polynesian Pepper Pot, 254

Red Snapper, 255

Polynesian Sour, 193

Reform cocktail, 152

Pompano, 117

Refrigerator Tea, 165

Poop Deck Cocktail, 80

Regent’s Punch, 152

Port Antonio, 193

Remsen Cooler, 224

Port Milk Punch, 151

Renaissance, 119

Port Wine Cobbler, 151

Rendez-Vous, 119

Port Wine Cocktail, 151

Resolute Cocktail, 119

Port Wine Sangaree, 151

Rhett Butler, 216

Post-Modern Lemonade, 117

Road Runner, 119

Pousse L’Amour, 152

Rob Roy, 224

INDEX OF RECIPES

273

Robson Cocktail, 194

San Francisco Cocktail, 153

Rock and Rye Cooler, 255

San Juan, 196

Rocky Green Dragon, 119

San Sebastain, 120

Rolls Royce, 119

Sanctuary, 154

Roman Cooler, 119

Sangria, 154

Roman Snowball, 152

Sangrita Seca, 166

Rose Cocktail, 120

Sangrita, 256

Rose Hall Nightcap, 82

Santiago Cocktail, 196

Rose, 153

Saratoga Cocktail, 82

Roselyn Cocktail, 120

Saucy Susanna, 82

Rosita, 235

Savoy Hotel, 154

Rosy Fingered Dawn, 153

Saxon Cocktail, 197

Royal Matador, 235

Sazerac Classic, 60

Royal Roost, 59

Scarlett O’Hara, 216

Royal Smile Cocktail, 82

Scorpion, 197

Ruby Fizz, 120

Scotch Cobbler, 225

Rum Runner Mojito, 195

Scotch Cooler, 225

Rum Buck, 194

Scotch Holiday Sour, 225

Rum Cobbler, 194

Scotch Mist, 225

Rum Collins, 194

Scotch Orange Fix, 225

Rum Cooler, 194

Scotch Sangaree, 226

Rum Daisey, 195

Scotch Smash, 226

Rum Dubonnet, 195

Scotch Sour, 226

Rum Fix, 195

Screwdriver, 256

Rum Martini, 195

Sea Breeze, 256

Rum Old Fashioned, 195

Seaboard, 216

Rum Punch, 195

Secret, 226

Rum Screwdriver, 196

Self-Starter, 120

Rum Sour, 196

September Morn, 197

Rum Swizzle, 196

Serpent’s Tooth, 216

Rumstufian, 153

Seven & Seven, 217

Russian Bear, 255

Seventh Heaven, 120

Russian Cocktail, 255

Sevilla, 197

Russian Coffee, 153

Seville, 121

Russian Quaalude, 255

Sex on the Beach, 257

Russian Rose, 256

Sexy Devil, 257

Rusty Nail, 225

Sexy Sadie Smash, 60

Rye Whiskey Cocktail, 216

Shamrock, 217 Shandy Gaff, 154

S

Shanghai Cocktail, 197

S.F. Sour, 216

Shark Bite, 197

Safe Sex on the Beach, 165

Shark’s Tooth, 197

Saketini, 120

Shelley’s Sweet & Fruity, 257

Sally’s Summer Cooler, 153

Sherry Cobbler, 154

Salty Dog, 256

Sherry Cocktail, 154

274

Shark Attack, 257

The New York Bartender’s Guide

Sherry Eggnog, 154

Spencer Cocktail, 123

Sherry Sangaree, 155

Spiced Iced Coffee, 166

Sherry Twist, 155

Spritzer, 156

Shriner Cocktail, 82

St. Petersburg, 258

Sidecar, 82

Star Cocktail, 83

Silicon Alley, 121

Star Daisy, 123

Silk Stockings, 235

Stars and Stripes, 156

Silver Bullet, 121

Steaming Bull, 235

Silver Cocktail, 121

Stiletto, 60

Silver Fizz, 121

Stinger, 84

Silver King Cocktail, 121

Stirrup Cup, 84

Silver Streak, 121

Stone Fence, 226

Singapore Sling, 122

Straight Law Cocktail, 156

Sink or Swim, 83

Strawberry Colada, 198

Sir Walter Raleigh Cocktail, 198

Strawberry Daiquiri, 198

Sledgehammer, 83

Strawberry Margarita, 236

Sleepy Head, 83

Strawberry/Banana Kefir, 166

Slippery Nipple, 155

Strega Sour, 124

Sloe Comfortable Screw, 258

Submarino, 236

Sloe Gin Cocktail, 122

Subway Breeze, 61

Sloe Gin Fizz, 122

Suffering Bastard, 124

Sloe Gin Rickey, 122

Sun Tea, 166

Sloe Screw, 122

Sundowner, 199

Sloe Tequila, 235

Surfers on Acid, 199

Sloe Vermouth, 155

Swamp Water, 199

Sloppy Joe’s Cocktail, 198

Sweet and Sour, 61

Sloppy Seconds, 83

Sweet Martini, 124

Sloshed Shirley Temple, 155 Smiler Cocktail, 156 Smokin’ Texas Mary, 258

T

Smoky Martini, 122

Tahiti Club, 199

Snarky Punch, 83

Tahoe Julius, 258

Snowball, 123

Tailspin, 124

Soho Kiss, 60

Take the “A” Train, 61

Sombrero, 156

Tamarindo Hop, 157

South Pacific, 83

Tango Cocktail, 124

Southern Bride, 123

Temptation Cocktail, 217

Southern Gin Cocktail, 123

Tempter Cocktail, 157

Southern Ginger, 60

Ten-Gallon Cocktail, 125

Southside Cocktail, 123

Tennessee, 217

Soviet Cocktail, 258

Tequila Cocktail, 236

Soyer au Champagne, 156

Tequila Collins, 236

Spanish Moss, 235

Tequila Fizz, 236

Spanish Town Cocktail, 198

Tequila Ghost, 237

Sparkling Peach Melba, 166

Tequila Gimlet, 237

Special Rough, 83

Tequila Manhattan, 237

INDEX OF RECIPES

275

Tequila Maria, 237

U

Tequila Martini, 238

Ulanda Cocktail, 126

Tequila Mockingbird, 238

Union Jack, 126

Tequila Old-Fashioned, 238

Union League Club, 126

Tequila Shot, 238

Union Square Cafe’s Campari Citrus

Tequila Singer, 238

Cooler, 158

Tequila Sour, 239 Tequila Sunrise, 239 Tequini, 239

V

Tequonic, 239

Valencia Cocktail, 127

Thanksgiving Special Cocktail, 125

Vanderbilt Cocktail, 85

Third Degree Cocktail, 125

Vanity Fair, 85

Third Rail Cocktail, 84

Velvet Hammer, 259

Thistle Cocktail, 227

Velvet Kiss, 127

Three Miller Cocktail, 199

Vermouth Cassis, 158

Three Stripes Cocktail, 125

Vermouth Cocktail, 158

Thunder Cocktail, 84

Verona Cocktail, 127

Thunderclap, 217

Via Veneto, 85

Tidbit, 125

Victor, 127

Tiger Tail, 157

Victory, 158

Tiger’s Milk, 200

Vieux Carré, 158

Tintoretto, 157

Virgin Island, 167

Tipperary Cocktail, 217

Virgin Mary, 167

Toasted Almond, 157

Viva Villa, 239

Tom and Jerry, 200

Vodka and Tonic, 259

Tom Collins, 125

Vodka Boatman, 260

Tomato Cocktail, 167

Vodka Citrus Sour, 259

Torpedo, 84

Vodka Collins, 259

Torreadora, Cocktail, 200

Vodka Cooler, 259

Tovarisch Cocktail, 259

Vodka Daisy, 259

Trade Winds, 200

Vodka Gimlet, 260

Trilby Cocktail, 61

Vodka Grasshopper, 260

Trois Rivieres, 217

Vodka Martini, 260

Tropical Cocktail, 157

Vodka Sling, 260

Tulip Cocktail, 84

Vodka Sour, 260

Turf Cocktail, 126

Vodka Stinger, 260

Tutti-Frutti, 126 Tuxedo Cocktail, 126 Twin Six Cocktail, 126

W

Twist-and-Shout, 239

Waikiki Beachcomber, 261 Waldorf Cocktail, 61 Walters, 227 Ward Eight, 218 Warsaw at Night Cocktail, 127 Washington Cocktail, 158 Wassail Bowl, 158

276

The New York Bartender’s Guide

Waterbury Cocktail, 85

Z

Wavy Hill, 61

Zaza Cocktail, 159

Wedding Belle Cocktail, 127

Zesty Cooler, 167

Weep-No-More, 159

Zombie, 201

Wembly Cocktail, 127 Whiskey Cocktail, 218 Whiskey Collins, 218 Whiskey Cooler, 218 Whiskey Daisey, 218 Whiskey Fix, 218 Whiskey Milk Punch, 219 Whiskey Rickey, 219 Whiskey Sangaree, 219 Whiskey Sling, 219 Whiskey Sour, 219 Whispers of the Frost, 159 White Lily, 128 White Lion, 200 White Rose, 128 White Russian, 261 White Spider, 261 White Way Cocktail, 128 Why Not?, 128 Wobbling Zombie, 159 Woman Warrior, 261 Wonderful Town, 167 Woodstock, 128 Woodward, 227 Woo-Woo, 261

X X.Y.Z. Cocktail, 200 Xanadu, 200 Xanthia, 128 Xeres Cocktail, 159

Y Yale Cocktail, 129 Yellow Fingers, 129 Yellow Parrot, 85 Yodel, 159 Yorsh, 261

INDEX OF RECIPES

277

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Index of Ingredients A

Bars at home, 12-17

Aguardiente, 170

Bartending at home, 8-11

Ale, 47, 153, 158

Basics for a full bar, 14-16

Almonds, 87, 142

Basics for a small bar, 13

Amaretto, 60, 66, 75, 85, 126,

Beer, 47-49, 140, 154, 203, 236, 242,

127, 131, 132, 134, 135, 141-143, 148,

243, 245, 261

157, 175, 179, 215, 222, 235, 246,

Beer guide, 47-49

249, 252

Beer, dark, 76

Amber ale, 47 Amer Picon, 91, 112, 132, 150, 154, 215 Anisette, 150 Aperitifs, liqueurs, and wines, 130-159 Apple brandy. See Brandy, apple; Applejack; Calvados.

Benedictine, 57, 61, 75, 76, 79, 88, 118, 119, 133, 138, 152, 154, 215, 216, 221 Benedictine and Brandy (B & B), 204 Berk, Sally Ann, 12 Berries, 242 Bitter ale, 47

Apple cider. See Cider, apple.

Blackberries, 117

Apple juice, 64, 66, 152, 166

Blackberry brandy. See Brandy,

Applejack, 63, 64, 76, 77

blackberry.

Apples, 63, 72, 75, 126, 169, 241

Blond ale, 47

Applesauce, 66

Bock beer, 47

Apricot, 67

Bouillon, beef , 162, 176, 235, 243,

Apricot brandy. See Brandy, apricot.

245, 246

Apricot liqueur. See Liqueur, apricot.

Bouillon, chicken, 162, 246

Apricot nectar, 164

Bourbon, 53-61, 159, 171, 186, 204, 213

Aquavit, 74, 117, 142

Brandy, 62-85, 89, 95, 113, 124, 127,

Au Bar, 8

132, 134, 138-140, 142, 143, 147, 150,

Avocado, 163

151, 154, 155, 158, 159, 174, 180, 196-200, 205, 208, 217, 223.

B Banana, 137, 162, 166, 170, 171, 182, 239, 241, 246

See also Cognac. Brandy, apple, 63-66, 73-79, 81-85, 88, 95, 107, 118 Brandy, apricot, 58, 59, 63-65, 67,

Banana liqueur. See Liqueur, banana.

70, 73, 78-80, 82, 84, 88, 89, 91-93,

Bar basics, 13-16

95-98, 102, 103, 108, 113, 115,

Bar oddities, 11-12

118-120, 123, 125, 127, 128, 141, 157,

Barbecue sauce, 258

169, 177, 178, 183, 185, 190, 242

INDEX OF INGREDIENTS

279

Brandy, blackberry, 53, 80, 129, 117, 127, 135, 176, 185, 205 Brandy, cherry, 66, 67, 84, 85, 99, 106, 108, 113, 114, 122, 128, 135, 137,

Chocolate, hot, 131 Chosen liquor, 143 Cider, apple, 65, 72, 165, 182, 188, 226

146, 152, 153, 169, 175, 190, 205,

Cider, sparkling, 161, 163

209, 248, 254. See also Kirsch;

Clam juice, 112, 229

Kirschwasser.

Clamato® juice, 162, 247

Brandy, ginger, 60, 76, 93

Claret, 138

Brandy, peach, 53, 54, 69, 75, 87,

Cocoa powder, 241

102, 108, 179, 249, 254 Brandy, pear, 94 Brandy, raspberry, 94 Brown ale, 47 Butter, 183, 208

Coconut, fresh, 231 Coconut cream, 153, 167, 172, 175, 179, 183, 190, 191, 198 Coconut liqueur. See Liqueur, coconut. Coconut milk, 148, 162, 196, 254 Coconut syrup, 148, 212

C

Coffee, 66, 71, 73, 131, 132, 135, 136,

Cachaça, 136 Calorie count, 26 Calvados, 65, 77, 78, 83, 103, 113, 115, 123, 127, 142, 152, 169, 173, 204, 230, 241

144, 161, 166, 172, 206, 210, 233 Coffee beans, 136, 152, 253 Coffee liqueur. See Liqueur, coffee. Cognac, 66, 71-73, 75, 76, 82, 119, 131, 132, 134,-136, 140, 142, 152, 154,

Campari, 58, 112, 119, 132, 136, 158, 204, 214, 235, 248

156, 158, 179, 185, 186, 200, 247 Cointreau, 56, 59, 64, 68, 72-74, 76,

Candy cane, 247

89, 94, 96, 97, 102, 133, 134, 136,

Cantaloupe, 174, 253

138, 139, 148, 150, 157, 169, 178, 207,

Cardamom seeds, 142

217, 221, 244, 250

Catsup, 81

Cola, 137, 162, 173, 177, 187, 233

Cayenne pepper, 81, 84, 165

Cranberry juice, 53, 61, 92, 165, 191,

Chambord, 175, 242 Champagne, 35, 63, 67, 71, 72, 75, 81,

216, 239, 244, 245, 247, 250, 252, 256, 257, 261

95, 109, 133-135, 137, 144-146, 152,

Cream ale, 48

156, 157, 169, 170, 184

Cream, heavy, 72, 74

Chartreuse, green, 87, 90, 107, 110, 119, 124, 146, 189, 207, 217 Chartreuse, yellow, 72, 76, 85, 93, 115, 128, 138, 231 Cherry brandy. See Brandy, cherry.

Cream, whipped, 131, 132, 144, 163, 185, 210, 233 Creme de bananes, 75, 112, 129, 133, 136, 137, 148, 186, 190, 194, 234, 246, 251

Cherry eau de vie, 119, 127, 153, 147

Creme de cacao, 251

Cherry Heering, 93, 95, 103, 141,

Crème de cacao, dark, 54, 68, 82,

156, 225

139, 141, 150, 154, 207, 243, 255, 259

Cherry liqueur. See Liqueur, cherry.

Crème de cacao, white, 55, 56,

Chocolate, 132, 138, 161, 246

72, 79, 87, 107, 132-134, 136,

Chocolate liqueur. See Liqueur,

143-145, 147, 149, 151, 157, 171, 178,

chocolate. Chocolate syrup, 162, 167

280

180, 181, 189, 212, 231, 235, 241, 246, 247, 251, 253, 260

The New York Bartender’s Guide

Crème de cassis, 68, 79, 82, 84, 90, 93, 96, 100, 111, 115, 127, 144, 145, 148, 158, 232, 242, 251, 254, 255

F Falernum, 174, 184, 189, 193, 200, 229, 249

Crème de menthe, green, 58, 87, 96,

Favorite drinks, 8

104, 140, 143, 151, 176, 207, 214, 217,

Fearon, Sarah, 11

235, 248, 260

Fernet Branca, 159

Crème de menthe, white, 56, 63, 68,

Fleckenstein, Mark, 8, 11

70, 73, 74, 77, 84, 87, 96, 114, 128,

Framboise, 87

132, 139, 140, 145-147, 149, 175, 225,

Frangelico, 132, 141, 255

226, 238, 248, 252, 260, 261

Fruit, 67, 138

Crème de noisette, 148

Fruit ales, 48

Crème de noyaux, 148, 150, 215

Fruit juice, 163

Cucumber, 124, 150, 163, 167, 235 Curaçao, 109, 187, 223 Curaçao, blue, 66, 90, 134, 144, 156, 172, 199, 221, 220, 231, 244, 261 Curaçao, white, 56, 59, 66, 71, 73, 76, 78, 79, 81, 88, 94, 109, 110, 112,

G Gallagher’s Steak House, 8 Galliano, 250 Gin, 59, 65, 78-80, 82, 84, 87-129,

115, 134-136, 139, 143, 145, 154, 155,

143, 145, 147, 148, 151, 153, 156, 159,

172, 176, 177, 179, 187, 189, 192,

171, 177, 180, 181, 184, 190, 207, 216,

198, 199, 200, 214, 216, 225, 229, 232, 242

217, 231, 232, 252, 255 Ginger, 93, 184, 249 Ginger ale, 59, 60, 63, 83, 99, 100,

D Dates, 162 Delmonico’s Steakhouse, 8 Drambuie, 91, 184, 224, 225 Dry beer, 48 Dubonnet, blanc, 221 Dubonnet, rouge, 57, 59, 60, 65, 81,

108, 113, 114, 154, 155, 161, 189, 194, 204, 208, 222, 223, 230, 232, 236, 249, 251, 254 Ginger beer, 98, 124, 161, 167, 184, 253 Ginger brandy. See Brandy, ginger. Glassware, 29

92, 96, 112, 114, 115, 127, 133, 134, 141,

Glossary, 18-21

146, 150, 154, 159, 174, 195, 217, 221

Gotham Bar & Grill, 8 Grand Marnier, 103, 109, 133, 142, 181, 203, 206

E

Grape juice, 103, 255

Eggs, 65, 67, 69, 73, 74, 84, 141, 154,

Grape juice, white, 109, 163, 165,

163, 197, 200, 206, 212, 234 Egg white, 56, 57, 63, 75, 77, 85, 95,

232 Grapefruit juice, 58, 61, 63, 81,

98, 113, 116, 118, 120, 121, 126, 128,

88, 93, 94, 103, 114, 116, 117, 120,

146, 149, 150, 169, 176, 191, 197, 204,

123, 152, 157, 188, 189, 196, 203,

207, 208, 210, 213, 215, 224, 229,

209, 223, 227, 229, 233, 253,

230, 234, 236, 254 Egg yolk, 65, 67, 75, 81, 84, 102, 152, 153

255, 256 Grapes, 68 Green chile, 163

Etiquette, 11-12

INDEX OF INGREDIENTS

281

Grenadine, 54, 56, 57, 58, 61, 63, 67, 72-74, 76, 77, 80-83, 85, 88-91, 95, 97, 98, 100, 102-104, 107,

J Jagermeister, 87, 104, 121, 199, 216, 259

109, 111, 116-120, 126, 127, 132, 139, 140, 141, 143, 149, 150-153, 155, 157-159, 170-171, 175-180, 185,

K

187-189, 191-199, 201, 203, 207,

Kahlua, 77, 133, 141

213, 214, 216, 218, 230, 231, 233-236,

Kennedy, Jack, 8, 10, 11

239, 242, 250, 251, 253, 256,

Kirsch, 87. See also Brandy, cherry.

257, 259

Kirschwasser, 72, 85, 94., 95, 97,

Guava juice, 188, 261 Guava nectar, 159, 161, 189, 193, 200, 201

103, 108, 145, 148, 173, 175, 203, 215, 221, 260. See also Brandy, cherry.

Gumdrops, 182

L

H

Lager, 48

Half-and-half, 53, 55, 57, 68, 69, 71, 82, 87, 89, 92, 93, 103, 113, 115, 116,

Lagnese, 8, 10, 11, 12 Lemon juice, 53-61, 63-85, 87-95,

118, 119, 123, 127, 129, 132-135, 139,

97-101, 103-111, 113, 115-128, 131,

141-145, 148-150, 153, 156, 157, 161,

133-135, 137, 138, 140, 141, 143,

170, 171, 184, 189, 191, 200, 206,

146-149, 152-155, 161-165, 169-170,

230-232, 234, 235, 246, 251, 255,

173-174, 176-177, 179-187, 192-200,

258, 259, 261

204-219, 222- 227, 229, 230, 236,

Hazelnut syrup, 143 Hi-Life Bar and Grill, 11

237, 239, 241-243, 245-247, 249, 251-255, 259, 260

Home bars, 12-17

Lemon soda, 255

Honey, 55, 142, 143, 145, 146, 162,

Lemon-lime soda, 59, 63, 150

164-166, 171, 182, 183, 188, 203, 225,

Lemonade, 163, 231, 254, 255, 257

226, 229, 234, 241

Licorice candy, 243

Honeydew, 252 Horseradish, 162, 167, 229, 237, 243, 244 Hudson River Club, 8

Lillet, 76, 87, 104, 106, 120, 139, 177, 223, 224 Lime juice, 54, 55, 58, 59, 61, 63, 64, 67, 70, 74, 75, 77, 80, 81, 85, 89, 90-92, 95-97, 101, 102, 104- 108,

I

112-115, 118, 121, 122, 124, 128, 132,

Ice cream, vanilla, 121, 125, 146,

153, 154, 158, 159, 161-163, 166, 167,

133, 136, 140, 144, 145, 149, 150,

156, 214

169-201, 204, 206, 213, 214, 216,

India Pale Ale, 48 Ingredients, 17

219, 223, 229-239, 241-247, 250-251, 253-256, 258, 259, 261

Irish cream, 133, 149

Lime juice, Rose’s, 99, 237, 257, 260

Irish mist, 209, 210

Liqueur, apple, 241

Italian syrup, 164

Liqueur, apricot, 56, 102, 118, 189 Liqueur, banana, 170, 246

282

The New York Bartender’s Guide

Liqueur, cherry, 53, 56, 59, 71, 73, 78, 92, 94, 96, 126, 175, 229 Liqueur, chocolate, 135, 148, 246, 252, 253 Liqueur, coconut, 170 Liqueur, coffee, 57, 77, 93, 125,

Mesa Grill, 8 Milk, 55, 56, 65, 66, 69, 70, 74, 79, 98, 101, 135, 136, 139, 140, 141, 151, 154, 161-163, 170-171, 175, 189, 200, 206, 208, 210, 212, 219, 251 Molasses, 172

132-134, 136, 139, 144, 147, 153, 156, 157, 172, 173, 185, 193, 200, 206, 230, 232-235, 243, 246, 248, 249,

N

253, 261

Non-alcoholic drinks, 160-167

Liqueur, Irish cream, 133, 155, 144, 246, 253, 255 Liqueur, lime, 186

O

Liqueur, maraschino, 54, 67, 68,

Octopus, baby, 113

74, 82, 85, 88, 89, 90, 91, 94, 103,

Olive brine, 95

104, 106, 109, 110, 114, 120, 121, 123,

Olives, black, 92

126, 128, 129, 133, 140, 145, 146,

Olives, Spanish, 94, 95, 97, 105

151, 152, 156, 157, 159, 176, 179, 187,

Orange juice, 57-61, 63, 64, 74,

188, 199, 206, 211, 215, 217, 234,

79-81, 87, 89, 91, 94, 97, 100, 102,

254, 255

103, 105, 106, 109-114, 118, 121-123,

Liqueur, melon, 108, 144, 252, 253

125, 127, 128, 133-135, 139-141, 146,

Liqueur, orange, 118, 246

152-154, 156, 157, 159, 162, 165, 166,

Liqueur, peach, 113, 149, 176,

170, 172-174, 178-180, 183, 185-187,

234, 249 Liqueur, raspberry, 63, 69, 208, 209, 250, 261 Liqueur, strawberry, 98, 242

189, 190, 193, 194, 196, 197, 199, 201, 204-205, 209, 221, 227, 229, 230, 232, 239, 247, 248, 250, 252, 254, 256, 258, 260

Liqueur, vanilla, 66, 139

Orange soda, 158

Liqueurs, wines and aperitifs,

Orgeat syrup, 59, 81, 88, 92, 106, 149,

130-159

153, 159, 165, 167, 169-170, 180, 181, 183, 185, 187, 188, 192, 197, 200, 201,

M Madeira, 61, 67, 81, 113, 152, 234 Manzanilla sherry. See Sherry, manzanilla. Maple syrup, 79, 128, 208, 230 Maraschino cherry juice, 57 Maraschino liqueur. See Liqueur, maraschino. Marzen, 48

211, 229, 246, 254

P Pale ale, 48 Passion fruit syrup, 103, 169, 173, 174, 180, 181, 183, 187, 190, 244, 254 Peaches, 53, 54, 63, 69, 75, 115, 126, 149, 179, 181, 190, 206, 210, 212, 234, 248, 249, 254

Measurements, 25

Peach brandy. See Brandy, peach.

Mellas, Nicholas, 8

Peach nectar, 133, 149, 161, 166

Mellet, Peter, 8, 11

Peach preserves, 249

Melon, summer, 253

Peach puree, 249

INDEX OF INGREDIENTS

283

Peach schnapps. See Schnapps, peach.

Rock and rye, 249, 255 Rum, 168-201

Pear eau de vie, 157 Pears, 126, 157 Peppermint schnapps. See Schnapps, peppermint. Peppermint syrup, 165, 167 Pernod, 56-61, 63, 66, 70, 73, 74, 76,

Rum, 151 proof, 106, 141, 169-173, 181, 184-185, 187-188, 197, 200, 201 Rum, coconut-flavored, 199 Rum, dark, 57, 59, 64, 70, 98, 106, 112, 152, 169-170, 172-173, 175-177, 179, 183-201, 212, 224, 250

78, 81-83, 85, 92, 94-97, 104, 107,

Rum, Demerara, 188, 195

111, 115-117, 119, 120, 123, 125, 126, 128,

Rum, gold, 82, 143, 146, 148, 170-174,

134, 135, 138, 141, 145-150, 157, 158, 178, 185-187, 197, 201, 203, 207, 208, 211, 215, 217, 223, 224, 237, 242, 243

176, 182, 184, 186, 188, 189, 191-193, 195, 197-200, 242, 252 Rum, light, 64, 66, 73, 75, 78, 81,

Pilsner, 49

84, 90, 91, 103, 107, 109, 120, 128,

Pimm’s Cup No. 1, 150

132, 135-137, 144, 169-201, 209, 210,

Pineapple, 54, 57, 59, 104, 171, 181, 184, 235

212, 231 Rum, lemon-flavored, 182

Pineapple juice, 54, 57, 74, 77, 82, 83, 94, 99, 104, 105, 111, 112, 115, 116, 127,

Rum, white, 170, 171, 173, 252 Rye, 158, 202-219

148, 159, 163, 165, 167, 169-170, 172178, 182, 184-185, 187-191, 198-199, 201, 203, 206, 210, 223, 231-234,

S

244, 250, 252-254, 257

Sake, 120, 249, 253

Pineapple syrup, 181, 185

Sambuca, white, 85, 88, 133, 136, 152, 155

Pisco, 80 Plums, 80, 253

Scallion, 163

Poire William, 157

Schnapps, 140

Port, 63, 65, 67, 73, 135, 138

Schnapps, peach, 149, 208, 248,

Port, ruby, 73, 78, 80, 83, 101, 118, 126, 139, 140, 147, 151, 155, 157, 159, 176, 177, 192, 197, 207, 219

250, 257, 261 Schnapps, peppermint, 54, 139, 141, 153, 183, 187, 233, 247

Port, white, 140

Schnapps, raspberry, 134

Porter, 49, 134

Schnapps, strawberry, 245

Prosecco, 249

Scotch, 65, 102, 114, 122, 131, 171, 184,

Pumpkin ale, 49 Punta e Mes, 119, 153

210, 220-227 7-Up, 217 Sherry, amontillado, 102, 127, 154, 156, 242

R

Sherry, cream, 140, 154, 155, 158, 193

Raisins, 142

Sherry, dry, 67, 76, 80, 106, 117, 131-

Raspberries, 63, 70, 89, 153, 164, 166, 205, 210, 212, 244 Raspberry eau de vie, 108, 235

133, 135 Sherry, fino, 97, 119, 121, 125, 152, 153, 155, 159, 211

Raspberry soda, 70, 164

Sherry, manzanilla, 159, 258

Raspberry syrup, 63, 81, 87, 89, 92,

Sherry, sweet, 180

113, 153, 161, 163, 185, 200, 205

284

Shooters, 23

The New York Bartender’s Guide

Simple syrup, 179

U

Slivovitz, 79, 80, 111, 117, 200

Union Square Cafe, 8

Sloe gin, 54, 77, 82, 92, 107, 110, 112, 116, 117, 120, 122, 126, 131, 132, 153, 155, 203, 210, 212, 235, 258

V

Sorbet, lemon, 137

V-8 juice, 244

Southern Comfort, 53, 54, 58, 131,

Vermouth, dry, 53, 57, 60, 63, 66, 67,

143, 182, 192, 194, 206, 208, 216,

71, 74, 78, 81, 87, 89-99, 102-108,

258

110-122, 124-129, 131, 133-135,

Soy sauce, 249

138-141, 143, 145-147, 149, 151-153,

Strawberries, 90, 98, 115, 162, 166,

155-158, 171, 172, 176, 182, 190, 193,

198, 236, 257

195, 198, 203-204, 207, 211-215,

Strawberry syrup, 236

217, 221-223, 227, 235, 238, 239,

Steel, 8, 11, 12

241, 245, 247, 250, 251, 254,

Strega, 124, 174, 184, 249 Stout, 49, 134

256-258, 260 Vermouth, sweet, 55, 58, 61, 64, 66, 69, 70, 72, 73, 75-78, 81, 83,

T

84, 88-91, 94-96, 99, 105-117, 119,

Tabasco® sauce, 81, 112, 162, 163,

150-153, 156, 158, 171, 173, 179, 180,

124-127, 131, 134, 140, 141, 143,

165-167, 172, 176, 229, 235, 237,

186, 193, 208, 209, 212-217,

241-247, 249, 254, 256, 258

221-225, 227, 235, 237, 241, 242.

Tamarind syrup, 157, 188, 189

244, 250

Tea, 59, 152, 164-166, 229, 250

Vinegar, red wine, 81, 167

Tequila, 170, 228-239

Vodka, 57, 64, 76, 83, 106, 134, 142,

Tequila, anejo, 238

147, 175, 182, 232, 240-261

Tequila, gold, 229-238

Vodka, apple, 241

Tequila, silver, 144, 229-239, 244,

Vodka, berry-flavored, 127, 242, 250

256 Tequila, white, 234, 235-237, 252 Terms, 18-21 Tips from the pros, 11 Tomato juice, 163, 166, 167, 229,

Vodka, chocolate, 138, 143, 246, 249, 253 Vodka, citrus, 244, 249-251, 253, 259 Vodka, coffee-flavored, 248, 253

235, 237, 241, 243, 249, 255, 256,

Vodka, cranberry, 257

258

Vodka, currant, 251, 252, 257

Triple sec, 53, 55, 56, 63, 65-67, 71,

Vodka, flavored, 23

72, 74, 76, 78, 82, 83, 93, 94,

Vodka, lemon, 251

97-99, 101, 105-107, 109, 113, 114,

Vodka, melon, 252, 253

120, 123, 124, 126, 128, 132, 134, 135,

Vodka, orange, 241, 242, 249

143, 145, 146, 148, 152, 154, 156,

Vodka, peach, 244, 255

169-171, 174-175, 177, 185-186,

Vodka, pepper, 245, 250, 256

191-193, 198, 201, 205, 222, 225,

Vodka, raspberry, 178

229-231, 233, 234, 236, 241,

Vodka, Stoli Oranj, 249

244-247, 251

Vodka, strawberry-flavored, 149, 256

“21” Club, 8

Vodka, vanilla, 139, 142, 153, 173, 241, 243, 246-248, 250

INDEX OF INGREDIENTS

285

W Whiskey, 170, 202-219 Whiskey, blended, 203, 204, 206-219 Whiskey, Irish, 203, 207, 208, 210-212, 214, 216-217 Whisky, Canadian, 83, 203-206, 208, 209, 214-215, 217 Wine, aperitifs and liqueurs, 130-159 Wine, Argentinean, 43 Wine, Alsace, 35 Wine, Australian, 44 Wine, Bordeaux, 32 Wine, Burgundy, 35, 135 Wine, Cabernet Sauvignon, 134, 135, 138 Wine, Chilean, 43 Wine, French, 32-35 Wine, German, 38 Wine, Gewürztraminer, 135 Wine guide, 30-45 Wine, Italian, 36 Wine, Loire, 32 Wine, New Zealand, 45 Wine, Portuguese, 39 Wine, red, 59, 106, 141, 142, 145-147, 154, 156, 213 Wine, red aperitif, 133 Wine, Rhône, 34 Wine, Riesling, 135, 152 Wine, Sauterne, 152 Wine, South African, 45 Wine, Spanish, 39 Wine, sparkling, 43, 63, 67, 71, 72, 81, 95, 109, 133-135, 137, 144, 146, 152, 156, 157, 169, 170, 184. See also Champagne. Wine, United States, 40, 43 Wine, white, 91, 144, 152, 156, 159 Wine, white dessert, 137 Worcestershire sauce, 81, 162

Y Yogurt, 166

286

The New York Bartender’s Guide

Notes ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ......................................................................... ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................

Notes ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ......................................................................... ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................ ........................................................................