Raba's Cocktails

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  • Base spirit(s) listed first
  • Low ABV: 1oz or less of 80 proof spirit
  • Spirit forward: Base spirits/Modifying spirits are the dominant flavor, regardless of their ABV
  • Tart: self-explanatory
  • Spicy: Noticeable spicy sensation, either from ginger or peppers
  • Bubbly: effervescent
  • Fruit forward: Noticeable fruit characteristic, excluding lemon and lime
  • Herbaceous: Noticeable herbal and vegetal qualities
  • Floral: Significant floral aroma
  • Baking spices: Noticeable baking spice flavor or aroma
  • Bitter: Significant bitter finish, distinct from a dry finish
  • Sweet: Pronounced sweetness, even if the overall drink is fairly balanced
  • Smoky: Noticeable smoky aroma
  • Savory: Noticeable savory element
  • Creamy: Creamy texture, but does not necessarily involve diary
Name: 20th Century
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.5oz Gin
    0.75oz Cocchi Americano
    0.5oz White Creme de Cacao
    0.5oz Lemon juice
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Lemon wheel on a pick
Notes
  • Sounds weird AF, but its really tasty.
    Bourbon instead of Gin + Sweet Vermouth instead of Cocchi Americano = 19th Century Cocktail by Audrey Saunders.
Characteristics
  • Gin
    Tart
Name: 21st Century
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 2oz Blanco Tequila
    0.75oz Lemon
    0.5oz White Creme de Cacao
    0.25oz Simple syrup
    3-sprays of Absinthe
Process
  • - Build in shaker tin
    - Spritz glass with Absinthe
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • No Garnish
Notes
  • This riff was created by Jim Meehan of PDT
Characteristics
  • Tequila
    Tart
    Herbaceous
Name: 3 Dots and a Dash
  • Method: Shaken / Swizzled
  • Glass: Hurricane or Collins
Ingredients
  • 1oz Aged Rhum Agricole
    1oz Aged Rum
    0.5oz Falernum
    0.5oz Dry Curacao
    1oz Lime juice
    0.5oz Honey syrup
    0.25oz Allspice Dram
Process
  • - Build in shaker tin
    - Dry shake
    - Pour into glass
    - Fill half way with crushed ice
    - Swizzle
    - Top with crushed ice
Garnish
  • Lime wheel
    2 Cherries
    Pineapple Leaves (if you have them)
Notes
  • The signature cocktail of a great tiki bar.
Characteristics
  • Rum
    Tart
    Baking spices
Name: Adonis
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.5oz Amontillado sherry
    1.5oz Sweet vermouth (Cinzano 1757 di Torino)
    1 dash Angostura bitters
    1 dash Orange bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Orange twist
Notes
  • Classic Low-ABV stirred cocktail. Dry and light, but flavorful.
Characteristics
  • Sherry / Vermouth
    Low ABV
    Spirit forward
Name: Afterglow
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Aquavit
    0.5oz Dry vermouth
    0.25oz Bianco vermouth
    0.25oz Amaro Averna
    Barspoon Maraschino
    1 dash of Orange bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
Characteristics
  • Aquavit
    Herbaceous
    Spirit forward
Name: Airmail
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.5oz Aged Rum
    0.75oz Lime juice
    0.75oz Honey syrup
    Fill with Sparkling Wine (white)
Process
  • - Build in shaker tin (except wine)
    - Add kold draft ice
    - Short shake
    - Double strain
    - Top with sparkling wine
Garnish
  • Lime wheel on a pick
Notes
Characteristics
  • Rum
    Tart
    Bubbly
Name: Alaska
  • Method: Stirred
  • Glass: Coupe
Ingredients
  • 2oz Gin
    0.5oz Yellow Chartreuse
    0.5oz Dry Vermouth
    2 dashes of Orange bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
  • Also great with Miracle Mile Castillian bitters instead of Orange bitters
Characteristics
  • Gin
    High ABV
    Herbaceous
Name: Algonquin
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • ***NEED TO CHANGE THIS RECIPE***

    1.5oz Rye
    0.75oz Bitter Bianco Liqueur
    0.75oz Pineapple Juice
Process
  • - Build in shaker tin
    - Add cubed ice
    - Long shake
    - Double strain
Garnish
  • Lemon twist
Notes
  • A riff on the classic cocktail named after the mid-Manhattan hotel, this cocktail is a bit of an acquired taste. It's a bit more booze-forward than your traditional shaken cocktail, but it certainly doesn't belong in the "stirred and aromatic" section of the cocktail world. But you know what? I've got a soft spot for orphaned cocktails.
Characteristics
  • Rye
    Fruit forward
    Sweet
Name: Amaretto Sour
  • Method: 2 Cube Shaken
  • Glass: Rocks glass
Ingredients
  • 1.5oz Amaretto
    0.75oz 100proof bourbon
    1oz lemon
    0.25oz Simple syrup
    0.5oz Egg White
    Top with flourishes of Angostura bitters
Process
  • - Build in a shaker tin
    - Add 2 kold draft cubes
    - Extra Long shake
    - Add 2-3 kold draft cubes to the glass
    - Strain
    - Top with flourishes of Angostura bitters
Garnish
  • Angostura bitters flourish
    Lemon twist
    Cherry
Notes
  • Jeffrey Morgenthaler created this interpretation of the classic, and it's pretty damn good.
Characteristics
  • Amaretto
    Tart
    Sweet
    Baking spices
Name: Americano
  • Method: Built
  • Glass: Collins
Ingredients
  • 1.5oz Sweet Vermouth (Cinzano 1757 di Torino)
    1.5oz Campari
    Fill with Club soda
Process
  • - Build Vermouth and Campari in glass
    - Add kold draft ice
    - Top with Club soda
    - Gently stir to mix in the Club soda
Garnish
  • Orange twist
Notes
  • Sparkling white wine instead of Club Soda = Americano Royal
Characteristics
  • Vermouth / Campari
    Low ABV
    Bubbly
    Bitter
Name: American Trilogy
  • Method: Built / Stirred
  • Glass: Rocks glass
Ingredients
  • 1.25oz Rye (100pf is preferred)
    0.75oz Apple Brandy (St. George is preferred)
    0.25oz Rich Demerara syrup
    2 dashes Angostura bitters
    1 dash Orange bitters
Process
  • - Build in rock glass
    - Stir
    - Add kold draft ice
    - Stir
Garnish
  • Lemon twist
Notes
  • This is my personal favorite Old-fashioned riff. It sounds like a classic cocktail, but its actually pretty modern.
    The quality of this cocktail really depends on what apple brandy you're using. St. George is my favorite, and it's very flavorful, so 0.75oz is plenty. If you're using another brandy like Clear Creek's 2yr, or Laird's Straight Applejack, I would recommend 1oz of 100pf rye and 1oz of apple brandy instead.
Characteristics
  • Rye / Apple Brandy
    Spirit forward
    Fruit forward
    Baking spices
Name: Aperol Spritz
  • Method: Built
  • Glass: Wine glass
Ingredients
  • 2oz Aperol
    1.5oz Club soda
    2oz Sparkling Wine (white)
Process
  • - Build in wine glass
    - Add full cube ice
    - Add club soda
    - Add sparkling wine
    - Add Aperol
    -Quick stir
Garnish
  • Grapefruit twist
Notes
  • Campari instead of Aperol + orange twist instead of grapefruit twist = Campari Spritz
Characteristics
  • Low ABV
    Bubbly
    Bitter
Name: Archangel
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2.25oz Gin
    0.75oz Aperol
    7 slices of cucumber
Process
  • - Build in mixing glass
    - Stir with cucumbers only, lightly pressing them
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Cucumber slice
Notes
  • One of the few drinks that breaks the "no produce in a stirred cocktail" rule.
    Cynar instead of Aperol = Chin Up cocktail.
Characteristics
  • Gin
    Spirit forward
    Herbaceous
Name: Army Navy
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 2oz Gin
    0.75oz Lemon juice
    0.75oz Orgeat
    1 dash of Angostura bitters
Process
  • - Build in shaker tin
    - Long shake
    - Double strain
Garnish
Notes
  • Also great with Old Tom gin, in which case increase the Lemon juice to 1oz
Characteristics
  • Gin
    Tart
    Floral
Name: Aviation
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 2oz Gin
    0.75oz Lemon
    0.5oz Maraschino
    0.5oz Creme de Violette
    1 Barspoon of Simple syrup
Process
  • - Build in shaker tin
    - Long shake
    - Double strain
Garnish
  • Cherry affixed to a lemon wheel on a pick
Notes
  • I've seen versions of this cocktail that only use a touch of Violette for color.
    I want people to notice the Violette, so make sure they like floral notes.
    Remove the Violette + increase the simple syrup to 0.5oz = Casino Cocktail

    This is also great with mezcal instead of gin!
Characteristics
  • Gin
    Tart
    Floral
    High ABV
Name: Bamboo
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.5oz Fino sherry
    1.5oz Blanc Vermouth (Cocchi Americano)
    2 dashes Orange bitters
    1 barspoon olive brine
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
    Olive
Notes
  • This is one of those classics that everyone has their own rendition of. I like to keep it closer to a low-ABV martini.
Characteristics
  • Sherry / Vermouth
    Low ABV
    Spirit forward
Name: Bees Knees
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 2oz Gin
    1oz Lemon juice
    0.75oz Honey syrup
Process
  • - Build in shaker tin
    - Add kold draft ice
    - shake
Garnish
  • Lemon wheel on a pick
Notes
Characteristics
  • Gin
    Tart
Name: Bending Blades
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.5oz Blanco Tequila
    0.5oz Suze
    0.5oz Giffard Pamplemousse
    0.5oz Fino sherry
Process
  • - Strain
    - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Grapefruit twist
Notes
  • Shamelessly stolen from Chris Day, and slightly altered because I DGAF. Also great with Mezcal instead of Tequila.
Characteristics
  • Tequila
    Spirit forward
    Fruit forward
    Bitter
Name: Benjamin Hornigold
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.25oz St. George Terrior gin
    0.75oz Hamilton Jamaican Pot Still Black rum
    1oz Lime juice
    0.75oz Petit Canne syrup
    2 dashes Angostura bitters
    3 sprays of Amontillado sherry (on top)
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Fine strain
    - Garnish
    - Spritz
Garnish
  • Dehydrated Lime Wheel
    3 sprays of Amontillado sherry
Notes
  • This cocktail was inspired by a near-mistake, when a Jamaican rum daiquiri was almost made with gin. That made me want to create a rum/gin daiquiri/gimlet hybrid, themed after the "Pirate Republic" of Nassau in the Bahamas during the Golden Age of Piracy in the Caribbean.

    Benjamin Hornigold (yes, that was his real name) was one of the most famous and successful of the pirates that operated out of Nassau, who both sailed with (and later hunted) Blackbeard and Sam Bellamy, among others.
Characteristics
  • Gin
    Rum
    Tart
    Herbaceous
Name: Bensonhurst
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Rye
    0.5oz Punt e Mes Sweet Vermouth
    0.5oz Cynar
    Barspoon Maraschino
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
  • Originally invented by Chad Solomon (who was probably a big deal or whatever). Phil Ward of Milk and Honey came up with his own version which substitutes the Punt e Mes for dry vermouth, making it lighter on the palate.
Characteristics
  • Rye
    Spirit forward
    Herbaceous
    Bitter
Name: Bijou
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.5oz Gin
    1oz Sweet Vermouth (Cinzano 1757 di Torino)
    0.75oz Green Chartreuse
    2 dashes of Orange bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
  • Also good on the rocks.
    Apparently, if you rinse the glass with Campari first, it's known as a "Tailspin". I don't care, try it - it's probably good that way. Dumb name, though.
Characteristics
  • Gin
    High ABV
    Spirit forward
    Herbaceous
Name: Bitter Admiral
  • Method: Built
  • Glass: Collins
Ingredients
  • 1.5oz Gin
    0.75oz Campari
    Fill with Grapefruit juice
Process
  • - Build in glass
    - Add kold draft ice
    - Gently stir to mix
Garnish
  • Orange twist
Notes
  • A solid way to get a little brunch buzz going.
Characteristics
  • Gin
    Tart
    Bitter
Name: Bitter Giuseppe
  • Method: Built / Stirred
  • Glass: Rocks glass
Ingredients
  • 1.5oz Sweet Vermouth (Cinzano 1757 di Torino)
    1.5oz Cynar
    1 Lemon disk
    8 drops of Saline solution
    2 dashes of Grapefruit bitters
Process
  • - Add lemon disk to glass
    - Muddle
    - Add liquid ingredients
    - Add kold draft ice
    - Stir
Garnish
  • Grapefruit twist
Notes
  • Easily my favorite stirred low-ABV cocktail. I first had it at Trick Dog in SF, and after one sip, I asked the bartender for some receipt paper, a pen, and a list of the specs. I've adapted it a little bit since then; after becoming infatuated with the grapefruit twist variation I encountered at the Normandie Club.
    This was created circa 2007 by Stephen Cole of The Violet Hour, and named after chef Giuseppe Tentori.

    Short, Dark, and Handsome cocktail:
    Add 0.25oz (dry) coffee liqueur and reduce the sweet vermouth to 1.25oz + 1 dash of Cardamom bitters instead of grapefruit bitters + orange twist instead of grapefruit twist.
Characteristics
  • Vermouth / Amaro
    Low ABV
    Spirit forward
    Bitter
Name: Blood and Sand
  • Method: Shaken
  • Glass: Rocks glass
Ingredients
  • 1oz Scotch (Compass Box Glasgow blend is preferred)
    0.75oz Cinzano 1757 di Torino Sweet Vermouth
    0.33oz Cherry Heering
    0.33oz Marendry Amarena Aperitivo
    0.75oz Orange juice
    0.25oz Lemon juice
    1 Spray of Laphroaig (only if using a lighter Scotch)
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Short shake
    - Strain
    - Spritz top with Laphroaig
Garnish
  • Orange peel
Notes
  • If you happen to have blood orange juice, use 1oz blood orange juice instead of the 0.75oz orange juice + 0.25oz lemon juice. This is one of those classic cocktails that every bartender worth their salt knows about. However, they also know that the original specs need some tweaking in order to be palatable (with today's ingredients).
Characteristics
  • Scotch
    Tart
    Sweet
    Smoky
Name: Bonne Poire
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.75oz Gin
    0.5oz Cocchi Americano
    0.25oz Dry Vermouth
    0.25oz Pear Brandy
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist - discard
Notes
  • Pear-centric Martini riff created by Old Man Winter himself
Characteristics
  • Gin
    Spirit forward
    Fruit forward
Name: Boulevardier
  • Method: Stirred
  • Glass: Rocks glass
Ingredients
  • 1.5oz Bourbon
    1oz Sweet Vermouth (Cinzano 1757 di Torino)
    0.75oz Campari
Process
  • - Build in rocks glass
    - Add large ice cube
    - Stir
Garnish
  • Orange twist
Notes
  • Add 2 dashes of chocolate bitters + barspoon of creme de cacao + cherry garnish instead of a twist = Left Hand, created by my bartender hero, Sam Ross, and adjusted by me.

    I serve every stirred drink with Campari on ice; Dale DeGroff taught me that.
Characteristics
  • Bourbon
    Spirit forward
    Bitter
Name: Bramble
  • Method: Shaken
  • Glass: Rocks glass
Ingredients
  • 1.5oz Gin
    0.75oz Lemon
    0.75oz Creme de Mure
    0.33oz Simple syrup
    3 Blackberries (If you have them)
Process
  • - Build in shaker tin
    - Muddle (if you have blackberries)
    - Very short shake
    - Double strain over no ice
    - Fill with crushed ice
Garnish
  • Lemon wheel
    Blackberries
Notes
  • Created by Dick Bradsell at Fred's Club in London in 1984. He's the same guy who created the Espresso Martini.
Characteristics
  • Gin
    Tart
    Fruit forward
Name: Brandy Alexander
  • Method: Whip Shake / Swizzled
  • Glass: Beer glass
Ingredients
  • 1.5oz Cognac or Armagnac
    1oz Creme de Cacao
    0.75oz Half-n-half
    2 dashes Chocolate bitters
    2 drops Saline solution
Process
  • - Build in shaker tin
    - Add small handful of crushed ice
    - Shake
    - Pour into glass
    - Top with crushed ice
    - Garnish
Garnish
  • Shaved nutmeg
    Cherry on a pick
Notes
  • Originally, this cocktail was served up and made with heavy cream, not half-n-half. If you make it that way, be sure to chug it, because as soon as it starts to warm up, it will start to taste cloying as fuck - like melted ice cream.

    Just trust me on this - serve it on crushed ice. It's a lot more balanced and enjoyable that way.

    Also fabulous with gin instead of brandy!
Characteristics
  • Cognac or Armagnac
    Creamy
    Baking Spices
    Sweet
Name: Brooklyn
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.75oz Rye Whiskey (100 proof)
    0.5oz Dry Vermouth
    0.5oz Amaro CioCiaro
    0.25oz Maraschino
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
Characteristics
  • Rye
    Spirit forward
    Herbaceous
Name: Brooklynite
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 2oz Aged Rum
    0.75oz Lime juice
    0.75oz Honey syrup
    1 dash Angostura bitters
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Lime wheel on a pick
Notes
Characteristics
  • Rum
    Tart
Name: Brown Derby
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 2oz Bourbon
    1oz Grapefruit juice
    0.5oz Honey syrup
    0.25oz Lemon juice
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Grapefruit twist
Notes
  • Like the Blood and Sand, this is one of those classic cocktails that you should know, but recognize as a bit imbalanced (grapefruits used to be a lot less sweet and more acidic than they are today). That's why I added the lemon juice. But hey, if you get your hands on white grapefruit juice or particularly acidic grapefruit juice of any kind, feel free to omit the lemon and make one for me.
Characteristics
  • Bourbon
    Tart
    Fruit forward
    Sweet
Name: Bucks (Mules) *cocktail family
  • Method: Built
  • Glass: Collins
Ingredients
  • 2oz Spirit
    0.25oz Lime juice
    Fill with Ginger Beer
Process
  • - Build all but the Ginger Beer in a collins glass
    - Add kold draft ice
    - Fill with Ginger beer
Garnish
  • Lime Wedge
    Candied ginger
Notes
  • with Goslings Rum = Dark and Stormy
    with Rye = Presbytarian
    with Scotch = Mamie Taylor
    with Tequila + a Creme de Cassis float = El Diablo
    with Mezcal + Cherry Heering float + 1 dash of firewater bitters = Oaxacan Devil
    with London Dry Gin + Muddled Mint and Mint Garnish = Gin Gin Mule
    with Vodka = Seriously, if you have to ask...
Characteristics
  • Tart
    Spicy
    Bubbly
Name: Caipirinha
  • Method: Soft Shaken / Dump
  • Glass: Rocks glass
Ingredients
  • 2oz Cachaca
    4-5 Lime Wedges
    0.75 Simple syrup
Process
  • - Build in shaker tin
    - Add lime wedges - muddle
    - Add liquid ingredients
    - Add kold draft ice
    - Soft shake
    - Taste, add lime juice or simple syrup if necessary
    - Dump
Garnish
  • No Garnish
Notes
  • This cocktail can be tricky for three reasons:
    1. Muddle the limes slowly (so you don't splash the liquid), but firmly (so you get the oils).
    2. A soft-shake is necessary so that you mix, aerate, chill, and dillute the cocktail without breaking up the ice cubes, since you'll be dumping them into the glass.
    3. The amont of lime juice/acidity that you'll get from muddling limes is inconsistent, so you may have to taste, adjust it, and re-shake before serving it.
    Vodka instead of Cachaça = Caipiroska
    Aperol instead of Cachaça + reduce the Simple syrup to 0.5oz = Guilty Pleasure.
Characteristics
  • Cachaça
    Tart
Name: Cameron's Kick
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1oz Scotch
    1oz Irish Whiskey
    0.75oz Lemon juice
    0.75oz Orgeat
    1 dash of Angostura bitters
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Orange twist
Notes
  • Fun fact: no one actually knows the proper way to pronounce "orgeat".
Characteristics
  • Scotch / Irish Whiskey
    Tart
    Floral
Name: Carthusian Flip
  • Method: 2 Cube Shaken
  • Glass: Coupe
Ingredients
  • 1.5oz Green Chartreuse
    1 Whole Egg
    0.75oz Punt e Mes Sweet Vermouth
    2 dashes of Angostura bitters
Process
  • - Build in a shaker tin
    - Add 2 kold draft cubes
    - Extra Long shake
    - Strain
Garnish
  • Grated nutmeg
Notes
  • I didn't invent this, but I can't seem to find the recipe that I was taught. It's one of those cocktails that doesn't seem like it should work, but it does. And it's dangerously tasty.
Characteristics
  • Green Chartreuse
    High ABV
    Herbaceous
    Baking spices
    Creamy
Name: Ce Soir
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Cognac
    0.75oz Cynar
    0.5oz Yellow Chartreuse
    1 dash of Orange bitters
    1 dash of Angostura bitters
Process
  • - Build in mixing glass
    - Add cubed ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
Characteristics
  • Cognac
    Spirit forward
    Herbaceous
    Bitter
Name: Champagne Cocktail
  • Method: Built
  • Glass: Flute
Ingredients
  • 1 sugar cube
    3 dashes of Angostura bitters
    Fill with Sparkling Wine (white)
Process
  • - On the side, soak the sugar cube in bitters
    - Top with sparkling wine
    - Gently drop the soaked sugar cube into the glass
Garnish
  • Lemon twist
Notes
  • Like the name implies, Champagne is traditionally used for this cocktail. However, Champagne is expensive, and you won't taste what you paid for with this cocktail. So fuck 'em, use Cava. Also, the reason you add the sugar cube last is so that your wine doesn't foam up and lose carbonation.
Characteristics
  • Sparkling Wine
    Low ABV
    Bubbly
    Sweet
Name: Champs Elysee
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 2oz Cognac
    1oz Lemon
    0.5oz Yellow Chartreuse
    0.5oz Simple syrup
    1 dash of Angostura bitters
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Lemon wheel on a pick
Notes
  • Super underappreciated, and fun to say.
Characteristics
  • Cognac
    Tart
    Herbaceous
Name: Chartreuse Swizzle
  • Method: Swizzled
  • Glass: Hurricane or Collins
Ingredients
  • 1.5oz Green Chartreuse
    1oz Pineapple juice
    0.75oz Lime juice
    0.5oz Falernum
Process
  • - Build in glass
    - Fill half way with crushed ice
    - Swizzle
    - Top with crushed ice
Garnish
  • Grated nutmeg
    Mint Bouquet
Notes
Characteristics
  • Green Chartreuse
    Tart
    Fruit forward
    Herbaceous
Name: Chet Baker
  • Method: Stirred
  • Glass: Rocks glass
Ingredients
  • 2oz Aged Jamaican Rum
    0.5oz Punt e Mes Sweet Vermouth
    0.25oz Honey syrup
    2 dashes of Angostura bitters
Process
  • - Build in rocks glass
    - Add kold draft ice
    - Stir
Garnish
  • Orange twist
Notes
  • Another Sammy Ross special
Characteristics
  • Rum
    Spirit forward
    Sweet
Name: Chrysanthemum (Improved)
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.5oz Fino sherry
    1oz Dry Vermouth
    0.75oz Benedictine
    2 dashes of Orange bitters
    2 Sprays of Absinthe
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Spritz glass with Absinthe
    - Strain
Garnish
  • Flamed Orange peel
Notes
  • Classic lower-ABV cocktail that needed some updating, since my feeling is that either: 1. Benedictine used to be less sweet, 2. The modern drinking palate craves something drier, or 3. some mixture of both.
Characteristics
  • Sherry / Vermouth
    Low ABV
    Spirit forward
    Herbaceous
Name: Clover Club
  • Method: 2 Cube Shaken
  • Glass: Coupe
Ingredients
  • 2oz Gin
    0.75oz Lemon
    0.75oz Raspberry syrup
    0.75oz Egg White
Process
  • - Build in shaker tin
    - Long shake
    - Double strain
Garnish
  • Lemon twist with nested mint sprig affixed to rim of the glass
Notes
  • If you don't have raspberry syrup or fresh raspberries on hand, use this riff:
    Reduce the Gin to 1.5oz + 0.5oz Raspberry brandy + Simple syrup instead of raspberry syrup + 3 dashes
    of Peychaud's bitters to the shaker tin
Characteristics
  • Gin
    Tart
    Fruit forward
Name: Cobble Hill
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Rye
    0.5oz Amaro Montenegro
    0.5oz Dry Vermouth
    5 slices of Cucumber
Process
  • - Build in mixing glass
    - Stir with cucumbers only, lightly pressing them
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Cucumber slice
Notes
  • Archangel riff invented by - you guessed it - Sam Ross.
Characteristics
  • Rye
    Spirit forward
    Herbaceous
Name: Cocktail a la Louisiane
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Rye
    0.5oz Sweet Vermouth (Cinzano 1757 di Torino)
    0.5oz Benedictine
    3 dashes of Peychaud's bitters
    2 Sprays of Absinthe
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Spritz glass with Absinthe
    - Strain
Garnish
  • Cherry
Notes
  • Aren't French things fun!
Characteristics
  • Rye
    High ABV
    Spirit forward
    Herbaceous
    Baking spices
Name: Collins *cocktail family*
  • Method: Shaken
  • Glass: Collins
Ingredients
  • 2oz Spirit
    0.75oz Lemon juice
    0.75oz Simple syrup
    Fill with Club soda
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Short shake
    - Strain
    - Top with club soda
    - Gently stir to mix
Garnish
  • Lemon Wedge
Notes
  • With London Dry gin gives = John Collins.
    With Old Tom gin + Increase the lemon juice to 1oz = Tom Collins.
    With lime juice instead of lemon juice + lime wedge garnish = Rickey
    (but the Rickey was named after some guy that fought for the Confederacy, so fuck him).
Characteristics
  • (usually) Gin or Vodka
    Tart
    Bubbly
Name: Corpse Reviver #2
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1oz Gin
    0.75oz Lemon juice
    0.75oz Combier Liqueur d'Orange
    0.75oz Cocchi Americano
    1 Spray of Absinthe
Process
  • - Build in shaker tin
    - Spritz glass with Absinthe
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Orange twist - discard
    Cherry and lemon wheel on a pick
Notes
Characteristics
  • Gin
    Tart
    Herbaceous
Name: Cosmopolitan
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.5oz Vodka
    1oz Triple Sec
    0.5oz Lime
    0.75oz Cranberry juice
    1 barspoon simple syrup
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Lime wedge
Notes
  • Its basically a pink Lemon Drop (but don't tell that to Sex in the City fans)
Characteristics
  • Vodka
    Tart
    Fruit forward
Name: Crusta *cocktail family*
  • Method: Shaken
  • Glass: Nick and Nora
Ingredients
  • 2oz Spirit (typically Cognac)
    0.33oz Lemon juice
    0.25oz Dry Curacao
    1 Barspoon Simple syrup
    2 dashes Angostura bitters
Process
  • Half-sugar rim

    Express the Lemon twist, then curl
    it around the inside of the glass
Garnish
  • Half-sugar rim

    Express the Lemon twist, then curl
    it around the inside of the glass
Notes
  • The cocktail is older than the Sazerac and has gone through some significant alterations over the years. This is by no means the "definitive" recipe, it's just the one I like.
Characteristics
  • Cognac
    Spirit forward
    Tart
    Sweet
Name: Cynar Julep
  • Method: Swizzled.
  • Glass: Julep Cup
Ingredients
  • 2oz Cynar
    1oz Grapefruit juice
    Handful of Mint Leaves
Process
  • - Build in glass
    - Muddle mint
    - Fill halfway with crushed ice
    - Swizzle
    - Top with crushed ice
Garnish
  • Long Grapefruit peel curled around
    the top of the glass.

    Mint bouquet
Notes
  • For any crushed ice cocktail, a straw is a must. Keep it right by the mint bouquet.

    My "Improved" Version:
    Add 0.25oz Raspberry brandy + 2 drops of Saline solution + extra 0.25oz of Grapefruit juice
Characteristics
  • Amaro
    Low ABV
    Tart
    Herbaceous
    Bitter
Name: Daiquiri (Bolita style)
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.25oz Unaged Rum
    0.5oz 100proof Unaged Rum Agricole
    0.25oz Wray & Nephew Rum
    1oz Lime
    0.75oz Simple syrup
    2 drops Saline Solution
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Float Dehydrated Lime wheel
Notes
  • The rums should be prebatched, but just in case.
Characteristics
  • Rum
    Tart
Name: Daiquiri (Classic)
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 2oz Unaged Rum
    1oz Lime juice
    0.75oz Simple syrup
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Lime wheel on a pick
Notes
  • Float 0.25oz Oloroso sherry on top, and you've got yourself a No Scruples Daiquiri. It's tasty.
Characteristics
  • Rum
    Tart
Name: Daisy *cocktail family*
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 2oz Spirit
    0.75oz Lemon juice
    0.5oz Dry Curacao
    0.5oz Grenadine
    Barspoon of Aged Jamaican Rum
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Lemon wheel on a pick
Notes
  • Made with Bourbon + 2 Sprays Absinthe rinse + no Rum = Billionaire Cocktail
Characteristics
  • Cognac (usually)
    Tart
    Fruit forward
Name: Daisy de Martinique
  • Method: Swizzled
  • Glass: Hurricane glass
Ingredients
  • 2oz Unaged Rhum Agricole
    0.75oz Lime
    0.5oz Simple syrup
    0.5oz Green Chartreuse
    Float of Angostura bitters
Process
  • - Build in glass
    - Fill half way with crushed ice
    - Swizzle
    - Top with crushed ice
Garnish
  • Fresh Lime wheel
    Dehydrated Lime wheel
    Angostura bitters float
    Flowers
Notes
Characteristics
  • Rum
    Tart
    Herbaceous
Name: Daisy de Santiago
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.75oz Dry Unaged Rum
    0.75oz Lime juice
    0.5oz Simple syrup
    0.5oz Yellow Chartreuse
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Lime wheel on a pick
Notes
  • Credited to Charles H. Baker Jr., who wrote the Gentleman's Companion. A fascinating rogue of inimitable character and impeccable taste.
Characteristics
  • Rum
    Tart
    Herbaceous
Name: D.B. Cooper
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1oz Gin (Bimini is preferred)
    0.75oz Lemon juice
    0.75oz Amaro Montenegro
    0.75oz Giffard Pamplemousse
    2 dashes of Hopped Grapefruit bitters
    2 drops of Saline Solution
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Grapefruit twist
Notes
  • Even better with Navy-strength gin!

    I stole an old Julien Cox cocktail whose name I forgot, kept riffing on it, and here we are.
Characteristics
  • Gin
    Tart
    Fruit forward
Name: Dead Poet
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.75oz Vodka
    0.75oz Fino sherry
    0.25oz Benedictine
    2 Sprays of Absinthe
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Spritz glass with Absinthe
    - Strain
Garnish
  • Lemon twist
Notes
Characteristics
  • Vodka
    Spirit forward
    Herbaceous
Name: Death in the Afternoon
  • Method: Shaken
  • Glass: Flute
Ingredients
  • 1oz Absinthe
    0.75oz Lemon juice
    0.5oz Simple syrup
    2 dashes of Orange bitters
    Fill with Sparkling Wine (white)
Process
  • - Build in shaker tin (except wine)
    - Add kold draft ice
    - Very short shake
    - Fine strain
    - Top with sparkling wine
Garnish
  • Lemon twist - discard
Notes
  • The original, popularized by Hemingway, was just a full shot of Absinthe topped with Champagne...and nothing else. He also prescribed drinking 3 - 5 of them at a time. But Hemingway's liver possessed a caliber of fortitude never seen before or hence; so us mere mortals must take a more subtle approach.
Characteristics
  • Absinthe
    Tart
    Bubbly
    Herbaceous
Name: Diamondback Lounge
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.25oz Rye
    0.75oz Apple Brandy
    0.5oz Yellow Chartreuse
    1 dash Angostura bitters
    1 dash Orange bitters
Process
  • - Build in a mixing glass
    - Add koldraft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
  • Some versions call for it to be served with Green Chartreuse and no bitters, but... fuck that noise, that seems unbalanced as hell.
Characteristics
  • Rye / Apple Brandy
    High ABV
    Spirit forward
    Herbaceous
    Sweet
Name: Dobbes Cocktail
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Bourbon
    0.75oz Sweet Vermouth (Cinzano 1757 di Torino)
    0.25oz Fernet Branca
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
    Cherry
Notes
  • Invented by...drumroll please...Samuel Ross!
Characteristics
  • Bourbon
    Spirit forward
    Herbaceous
Name: East India Cocktail
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Cognac
    0.5oz Sweet Vermouth (Cinzano 1757 di Torino)
    0.25oz Dry Curacao
    0.25oz Raspberry Brandy
    1 barspoon Maraschino
    3 dashes of Angostura bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
Characteristics
  • Cognac
    Spirit forward
    Fruit forward
Name: Eastside
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 2oz Gin
    1oz Lime juice
    0.75oz Simple syrup
    5 Slices of Cucumber
    Large handful of Mint Leaves
Process
  • - Add cucumbers - muddle
    - Add liquid ingredients
    - Add mint - lightly muddle
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Cucumber slice and mint sprig on a pick
Notes
  • Serve this on the rocks and it's technically an Old Maid, which predates the Eastside, but I learned to call this cocktail an Eastside, and I'm writing this compendium, so... sorry not sorry.
    Substitute Vodka in place of Gin = Eastern Standard
    Substitute Blanco Tequila in place of Gin = Platino Fresca
Characteristics
  • Gin
    Tart
    Herbaceous
Name: El Matador
  • Method: Shaken
  • Glass: Rocks glass
Ingredients
  • 1.75oz Blanco Tequila OR Mezcal
    0.5oz Creme de Violette
    0.75oz Lemon juice
    0.5oz Ginger syrup
    2 dashes of Orange bitters OR Fire Tincture bitters
Process
  • - Build in shaker tin
    - Add kold draft ice
    - shake
    - Strain
Garnish
  • Orange peel
Notes
  • My riff on a very under-appreciated cocktail from Joel Black.
    Also great spicy!
Characteristics
  • Tequila
    Mezcal
    Tart
    Floral
    Spicy
Name: El Presidente
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Rum (Rhum JM blanc 100 proof is preferred)
    0.5oz Fino sherry
    0.5oz Dry Curacao
    1 barspoon grenadine
    2 dashes of Orange bitters
Process
  • - Build in mixing glass
    - Add cubed ice
    - Stir
    - Strain
Garnish
  • Lime twist
Notes
  • A rum martini riff - the original version of this cocktail skews pretty far to the sweet side of things is designed to skew a little toward the sweeter side, but I tried to adapt it in order to preserve the original fruit-forward characteristics of the classic, while also balancing it out.
Characteristics
  • Rum (Rhum)
    High ABV
    Spirit forward
    Fruit forward
Name: Embury Cocktail
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Gin
    0.5oz Fino sherry
    0.5oz Yellow Chartreuse
    2 dashes of Orange bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
Characteristics
  • Gin
    High ABV
    Spirit forward
    Herbaceous
Name: Employee's Only
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.25oz Fernet Branca
    1oz Cocchi Americano
    0.75oz Strega
    2 dashes Orange bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist with nested mint sprig affixed to rim of glass
Notes
  • This is a pretty weird build. It doesn't adhere to any common cocktail formula, but as far as amari-based cocktails go, it's one of the best I've ever had.
Characteristics
  • Amaro
    Spirit forward
    Herbaceous
    Bitter
Name: Espresso Martini (Bolita's)
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.5oz Copalli Cacao Rum
    0.75oz Coffee Liqueur (Manly Spirits Cold Brew Liqueur)
    0.5oz Dulce de Leche syrup (or 0.25oz Rich Demerara syrup)
    1.5oz Coldbrew Concentrate (or Fresh Espresso)
    1 dash chocolate bitters
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Short, hard shake
    - Fine strain
Garnish
  • Grated nutmeg
Notes
  • The original was created by Dick Bradsell in London. Legend has it that a supermodel asked for a cocktail that would "wake her up and fuck her up".
    Manly Spirits' Cold Brew liqueur incorporates salt into their recipe. If using a different coffee liqueur, add 4 drops of saline.
Characteristics
  • Rum
    Baking spices
    Sweet
    Creamy
Name: Fallback
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.25oz Rye
    0.75oz Apple Brandy
    0.5oz Sweet Vermouth (Cinzano 1757 di Torino)
    0.5oz Amaro Montenegro
    3 dashes of Peychaud's bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
  • Created by Phil Ward of Milk and Honey.
    Substitute Apple Brandy instead Scotch + Bergamot bitters instead of Peychauds = Ready Room
Characteristics
  • Rye / Apple Brandy
    Spirit forward
    Fruit forward
    Herbaceous
Name: Fizzes *cocktail family*
  • Method: 2 Cube Shaken
  • Glass: Collins
Ingredients
  • 2oz Spirit (Gin is most common)
    1oz Lemon juice
    0.75oz Simple syrup
    0.75oz egg white
    Fill with Club soda
Process
  • - Build in a shaker tin
    - Add 2 kold draft cubes
    - Extra Long shake
    - Add 2 kold draft cubes to the glass
    - Strain
    - Top with Club soda
Garnish
  • Lemon twist - discard
    Cherry
Notes
  • If someone orders a "Gin Fizz", make sure they don't actually want a Ramos Gin Fizz (see below)
    With Gin = Silver Fizz
    If someone wants a Tequila or Mezcal fizz, substitue the Lemon juice for 0.75oz Lime juice
    Made with Scotch, + 2 spray Absinthe rinse + Orange twist = Morning Glory Fizz
Characteristics
  • Gin (usually)
    Tart
    Bubbly
Name: Fog Cutter
  • Method: Swizzled.
  • Glass: Hurricane or Collins
Ingredients
  • 1.5oz Aged Rhum Agricole
    0.5oz Cognac
    0.5oz Gin
    0.5oz Amontillado Sherry
    0.5oz Dry Curacao
    1oz Lemon juice
    0.75oz Orgeat
Process
  • - Build in glass
    - Fill half way with crushed ice
    - Swizzle
    - Top with crushed ice
Garnish
  • Mint Bouquet
    Orange Wheel and cherry on a pick
Notes
Characteristics
  • Rum / Cognac / Gin
    High ABV
    Tart
    Fruit forward
    Sweet
Name: French 75
  • Method: Shaken
  • Glass: Flute
Ingredients
  • 1.5oz Gin
    0.75oz Lemon juice
    0.75oz Simple syrup
    Fill with Sparkling Wine (white)
Process
  • - Build in shaker tin (except wine)
    - Add kold draft ice
    - Short shake
    - Double strain
    - Top with sparkling wine
Garnish
  • Lemon twist
Notes
  • This cocktail's origins are murky and hotly contested, but it's named after the 75mm artillery gun used by the French in WWI.
    Substitute Honey syrup instead of Simple syrup = Queen Bee cocktail by Chris Day
Characteristics
  • Gin
    Tart
    Bubbly
Name: French "Martini"
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.5oz Vodka
    0.5oz Creme de Cassis
    1oz Pineapple juice
    0.5oz Lime juice
    0.25oz Simple syrup
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Lime wedge
Notes
  • It's not a real Martini, but it's still a thing, and this version is WAY better than the original. Honestly, it
    would probably be great with rum, tequila, or mezcal as the base spirit.
Characteristics
  • Vodka
    Tart
    Fruit forward
    Sweet
Name: Gangster's Paradise
  • Method: Whipped / Swizzled
  • Glass: Hurricane or Collins
Ingredients
  • 2oz Aged Rum
    1oz Pineappe juice
    0.75oz Lime juice
    0.5oz Passionfruit syrup
    0.5oz Cinnamon syrup
    0.5oz Heavy cream
    Top with 5 dashes of Angostura bitters
Process
  • - Build in shaker tin
    - Add a small handful of crushed ice
    - Shake
    - Pour into glass
    - Fill half way with crushed ice
    - Swizzle
    - Top with crushed ice
Garnish
  • Top with Angostura bitters
    3 Pineapple leaves (if you have them)
    Cherry
Notes
  • Adapted from the original, created by Yale Yengroff of the Spare Room
Characteristics
  • Rum
    Tart
    Fruit forward
    Baking spices
    Sweet
    Creamy
Name: Gershwin (aka Evelation)
  • Method: Shaken
  • Glass: Rocks
Ingredients
  • 2oz Gin (Hendrick's is preferred)
    0.75oz Lemon juice
    0.75oz Ginger syrup
    0.25oz simple syrup
    Rosewater Spritz
Process
  • - Build in tin
    - Add kold draft ice
    - Short shake
    - Strain over new ice
    - Float lemon wheel
    - Spritz with Rosewater
Garnish
  • - Lemon wheel
    - Rosewater spritz
Notes
  • I'm honestly not sure about the origins of this Penicillin riff, but I learned it from Dave Kupchinsky at the Eveleigh.
Characteristics
  • Gin
    Tart
    Spicy
    Floral
Name: Gimlet
  • Method: Shaken
  • Glass: Coupe or Rocks glass (ask)
Ingredients
  • 2oz Gin or Vodka (ask)
    1oz Lime juice
    0.75oz Simple syrup
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Lime wheel on a pick
Notes
  • If you manage to get your hands on some proper lime cordial, use that instead of the juice and syrup.
    Gin base spirit + 0.25oz Absinthe = French Pearl, by Audrey Saunders
    1.5oz Absinthe as base spirit + 1 dash of Orange bitters + Orange twist garnish = Prudent Fairy
Characteristics
  • Gin or Vodka
    Tart
Name: Godfather
  • Method: Built / Stirred
  • Glass: Rocks glass
Ingredients
  • 2oz Scotch
    0.75oz Amaretto
    1 dash of Angostura bitters
Process
  • - Build in glass
    - Add kold draft ice
    - Stir
Garnish
  • None
Notes
  • Substitute Vodka instead of the Scotch + Drop the Amaretto to 0.5oz = Godmother cocktail (which is
    gross, but you might get asked for it)
Characteristics
  • Scotch
    Spirit forward
    Baking spices
    Sweet
Name: Gold Rush
  • Method: Shaken
  • Glass: Rocks glass
Ingredients
  • 2oz Bourbon
    1oz Lemon juice
    0.75oz Honey syrup
Process
  • - Build in shaker tin
    - Add kold draft ice
    - shake
    - Strain
Garnish
  • Fresh lemon wheel
Notes
  • Substitute Apple Brandy instead of Bourbon = Golden Delicious.
Characteristics
  • Bourbon
    Tart
Name: Gordon's Cup
  • Method: Soft Shaken / Dump
  • Glass: Julep Cup
Ingredients
  • 2oz Gin (London Dry)
    4-5 Lime Wedges
    5 slices of cucumber
    0.75oz Simple syrup
    8 drops of Saline Solution
    3 twists of Black Pepper (from a Grinder)
Process
  • - Build in shaker tin
    - Add lime wedges - muddle
    - Add cucumbers - muddle
    - Add other ingredients
    - Fill half the tin with large cubed ice draft ice
    - Long, Soft shake
    - Taste, add Lime juice or Simple syrup if necessary
    - Dump into the Julep Cup
    - Add straw
    - Top with crushed ice
Garnish
  • fresh lime wheel
    fresh cucumber wheel
Notes
  • When making this cocktail, pay attention to the same details as you would for a Caipirinha.
Characteristics
  • Gin
    Tart
    Herbaceous
    Savory
Name: Grasshopper
  • Method: Shaken / Swizzled
  • Glass: Beer glass
Ingredients
  • 0.75oz Creme de Menthe
    1.25oz Creme de Cacao
    1oz Half-n-half
    2 dashes Chocolate bitters
    2 drops Saline solution
Process
  • - Build in shaker tin
    - Dry shake
    - Pour into glass
    - Fill half way with crushed ice
    - Swizzle
    - Top with crushed ice
Garnish
  • Grated nutmeg
    Mint Bouquet
Notes
  • The saline and crushed ice help balance out the sweetness. Depending on the type of creme de menthe and creme de cacao you're using, adjust the ratios until their flavors are balanced. I'm using the Tempus Fugit brand for both, and their Creme de Menthe is quite punchy, so I've dialed that back a bit.

    I get a craving for these about once a year, and man, do they hit the spot.
Characteristics
  • Liqueur
    Low ABV
    Baking spices
    Sweet
    Creamy
Name: Great Silence
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.5oz Mezcal
    1oz Lime Juice
    0.5oz Campari
    0.75oz Orgeat
    0.25oz Maraschino liqueur
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Fine strain
Garnish
  • Lime twist
Notes
  • Created by Isaac Shumway, owner of California Gold Bar in...you guessed it: California.
Characteristics
  • Mezcal
    Tart
    Bitter
    Citrus
    Floral
Name: Green Cross Swizzle
  • Method: Swizzled.
  • Glass: Hurricane or Collins
Ingredients
  • 1oz Green Chartreuse
    1oz Smith and Cross Jamaican Rum
    0.75oz Lime juice
    1oz Pineapple juice
    0.5oz Falernum
    Top with Angostura bitters
Process
  • - Build in shaker tin
    - Dry shake
    - Pour into glass
    - Fill half way with crushed ice
    - Swizzle
    - Top with crushed ice
Garnish
  • Top with Angostura bitters
    Mint Bouquet
Notes
  • One of my personal favorite tiki cocktails, and my go-to when a guest wants something strong where they can't taste the alcohol.
Characteristics
  • Rum / Chartreuse
    High ABV
    Tart
    Herbaceous
    Baking spices
Name: Green Garden
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Gin OR Mezcal
    0.5oz Fino Sherry
    0.5oz St. Germain Elderflower liqueur
    2 drops of Saline
    3 dashes of Celery bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
  • I also stole this one from Chris Day and fucked around with it because I'm a very bad man.
Characteristics
  • Gin
    Mezcal
    Spirit forward
    Floral
    Savory
Name: Greenpoint
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Rye
    0.75oz Sweet Vermouth (Cinzano 1757 di Torino)
    0.5oz Yellow Chartreuse
    2 dashes of Orange bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
  • This Manhattan riff was named after a burrow in NYC (which was a really trendy thing for a while).
Characteristics
  • Rye
    High ABV
    Spirit forward
    Herbaceous
Name: Hanky Panky
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.75oz Gin
    0.75oz Sweet Vermouth (Cinzano 1757 di Torino)
    0.5oz Fernet Branca
    2 dashes of Orange bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Orange twist
Notes
  • ***I am not 100% happy with this recipe. I will have to R and D it at some point in the future.***
Characteristics
  • Gin
    Spirit forward
    Herbaceous
Name: Hemingway Daiquiri
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.5oz Bolita rum blend
    0.5oz Lime juice
    1oz Grapefruit juice
    0.75oz Maraschino
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Lime wheel and cherry on a pick
Notes
  • aka "El Floridita #3". People like to say that this drink was created for Hemingway with "no added sugar" because apparently, he was a diabetic (I have no idea if that's true), but let's not kid ourselves, your body processes the sugar in grapefruit juice and Maraschino liqueur in the same way as it does for syrups.
Characteristics
  • Rum
    Tart
    Fruit forward
Name: Home on the Range
  • Method: Stirred
  • Glass: Rocks glass
Ingredients
  • 2oz Bourbon
    0.5oz Sweet Vermouth (Cinzano 1757 di Torino)
    0.5oz Dry Curacao
    2 dashes of Angostura bitters
Process
  • - Build in rocks glass
    - Add kold draft ice
    - Stir
Garnish
  • Cherry
Notes
Characteristics
  • Bourbon
    High ABV
    Spirit forward
Name: Hotel Nacional (Improved)
  • Method: Shaken / Swizzled
  • Glass: Coupe
Ingredients
  • 2oz Apricot-infused Unaged Rum
    1oz Pineapple juice
    0.5oz Lime juice
    0.25oz Rich apricot syrup
    3 sprays of Green Chartreuse
Process
  • - Build in shaker tin
    - Spritz glass with Green Chartreuse
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Dehydrated lime wheel
Notes
  • It always bothered me that the original specs for this classic cocktail called for apricot brandy and yet, the cocktail never tasted anything like apricots. I've had some modern renditions that call for apricot liqueur instead - but I've never found an apricot liqueur that tasted like the fruit itself. They're always too medicinal, or too almondy. So after several rounds of R&D, I created a version that actually has a noticeable apricot flavor. Plus, you know, Chartreuse.
Characteristics
  • Rum
    Tart
    Fruit forward
    Herbaceous
Name: Hot Toddy Old Fashioned Style
  • Method: Stirred / Built
  • Glass: Toddy glass
Ingredients
  • 2oz Whiskey (ask, but Bourbon is the default)
    0.5oz Rich Demerara syrup
    3 dashes of Angostura bitters
    Hot Water (to preheat and to fill)
Process
  • - Fill Toddy glass with boiling water, set aside
    - Build in shaker tin
    - Stir
    - Empty water in Toddy glass
    - Pour into Toddy glass
    - Top with fresh boiling water
Garnish
  • Orange twist - discard
    Lemon twist - discard
    Grated nutmeg
Notes
  • The original published Hot Toddy only called for gin, hot water, and nutmeg, making it - and this is true - objectively disgusting.
    Also, I find that everyone who orders this cocktail falls into one of two categories:
    they either want an Old-fashioned + hot water, or they want a Penicillin-riff + hot water, and both groups think that their version is the only proper way to make a Hot Toddy. So ask.
    And btw, if someone orders it as a "Hotty Toddy" it is definitely their first time in a bar.
Characteristics
  • Bourbon
    Spirit forward
    Baking spices
    Sweet
Name: Hot Toddy Sour Style
  • Method: Stirred / Built
  • Glass: Toddy glass
Ingredients
  • 1.5oz Whiskey (ask, but Bourbon is the default)
    0.75oz Lemon juice
    0.5oz Honey syrup
    0.5oz Ginger syrup
    2 dashes of Angostura bitters
    Hot Water (to preheat and to fill)
Process
  • - Fill Toddy glass with boiling water, set aside
    - Build in shaker tin
    - Dry shake
    - Empty water in Toddy glass
    - Pour into Toddy glass
    - Top with fresh boiling water
Garnish
  • Orange twist - discard
    Lemon twist - discard
    Grated nutmeg
Notes
Characteristics
  • Bourbon
    Tart
    Spicy
    Baking spices
Name: Hurricane
  • Method: Shaken / Swizzled
  • Glass: Hurricane
Ingredients
  • 1.5oz Plantation Original Dark Rum
    0.5oz Copalli Unaged Rum
    0.5oz Lemon juice
    1oz Passionfruit syrup
    Float Hibiscus bitters
Process
  • - Build in shaker tin
    - Dry shake
    - Pour into glass
    - Fill half way with crushed ice
    - Swizzle
    - Top with crushed ice
Garnish
  • Orange wheel with a cherry on a pick
    Edible flower
Notes
  • BAM! Tiki! *finger-guns*
Characteristics
  • Rum
    Fruit forward
    Tart
Name: Iceberg
  • Method: Swizzled
  • Glass: Julep Cup
Ingredients
  • 1oz Absinthe
    1oz Yellow Chartreuse
    0.75oz Lime juice
    0.25 Simple syrup
Process
  • - Build in glass
    - Fill half way with crushed ice
    - Swizzle
    - Top with crushed ice
Garnish
  • Grated lime zest
Notes
  • My personal favorite refreshing Absinthe cocktail, this beauty was created at the Absinthe Brasserie and Bar in SF.
Characteristics
  • Absinthe / Chartreuse
    High ABV
    Tart
    Herbaceous
Name: Industry Sour
  • Method: Two-Cube Shaken
  • Glass: Coupe
Ingredients
  • - 1oz Fernet Branca
    - 1oz Green Chartreuse
    - 0.5oz Lemon juice
    - 0.5oz Lime juice
    - 0.75oz Simple Syrup
    - 0.75oz Eggwhite
    - Wray and Nephew spritz
Process
  • Build in shaker tin
    Add two kold draft cubes
    Very long shake
    Fine strain
    Spritz with Wray and Nephew
Garnish
  • Angostura bitters flourish
Notes
  • Made with all of the Bar Industry's favorite ingredients. Thanks to Edder Garcia for the recipe.
Characteristics
  • Fernet Branca
    Green Chartreuse
    Herbaceous
    Tart
    Bitter
Name: Infante
  • Method: Swizzled
  • Glass: Beer glass
Ingredients
  • 2oz Blanco Tequila
    0.75oz Lime juice
    0.75oz Orgeat
Process
  • - Build in glass
    - Fill half way with crushed ice
    - Swizzle
    - Top with crushed ice
Garnish
  • Lime wheel
    Spritz of Orange flower water
    Grated nutmeg
Notes
  • Invented by Giuseppe Gonzalez at Dutch Kills in Queens, NY
    Reposado Tequila instead of Blanco Tequila + Rosewater instead of Orange flower water = Casper (which I actually prefer).
Characteristics
  • Tequila
    Tart
    Floral
    Baking spices
Name: Irish Coffee
  • Method: Built / Stirred / Shaken
  • Glass: Toddy glass
Ingredients
  • 1.5oz Irish whiskey
    0.33oz Rich Demerara syrup
    4oz Hot coffee (or an americano)
    2 dashes of Chocolate bitters

    ⬇ For Whipped Cream Float ⬇
    3 oz heavy cream
    0.25oz Simple syrup
    1 barspoon of Creme de Menthe
Process
  • - Fill Toddy glass with boiling water, set aside
    - Build in mixing glass (except cream & simple syrup)
    - Stir
    - Add cream and simple syrup to separate shaker tin
    - Add spring from Hawthorne strainer
    - Long dry shake, set aside
    - Empty water in Toddy glass
    - Pour contents of mixing glass into Toddy glass
    - Top with hot coffee
    - Float whipped cream
Garnish
  • Mint leaf
Notes
  • Like a Hot Toddy, this cocktail has relatively simple ingredients, but it requires precise and careful technique in order to be made well. Here are some tips:
    - Remember to heat up the Toddy glass ahead of time
    - Use heavy cream, not half n half. It will not whip up properly.
    - Aerate the heavy cream so that it floats on top of the coffee. If they immediately mix, you fucked up.

    Many people attribute this cocktail to the SF Buena Vista club (even some high-and-fancy-to-do bartenders), but while they certainly popularized the drink, it was actually invented in 1943 by Joe Sheridan, the chef at the airport cafe at Foynes Port on the west coast of Ireland. I did - of course - play with the recipe a bit.
Characteristics
  • Irish Whiskey
    Baking spices
    Sweet
    Creamy
Name: Ivy Fizz
  • Method: Shaken
  • Glass: Collins glass
Ingredients
  • - 1.5oz Vodka OR Gin
    - 0.75oz St. Germain
    - 1oz Lime juice
    - 0.5oz Simple syrup
    - 1 dash lavender bitters
    - 5 cucumber wheels
    - large handful of mint leaves
Process
  • - Add cucumbers - muddle
    - Add liquid ingredients
    - Add mint - lightly muddle
    - Add kold draft ice
    - Short shake
    - Double strain
    - Top with soda
Garnish
  • Mint sprig and cucumber wheel on a pick.
    Lavender sprig (if you have one)
Notes
  • Not sure who invented this riff on an East Side, but it's a winner when you add those lavender bitters.
Characteristics
  • Vodka
    Gin
    Tart
    Floral
    Herbaceous
Name: Jack Rose
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 2 oz Apple Brandy
    0.75oz Lime
    0.75oz Grenadine
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Lime Wedge
Notes
Characteristics
  • Apple Brandy
    Tart
    Fruit forward
Name: Jane's Addiction
  • Method: Shaken
  • Glass: Collins
Ingredients
  • 1.5oz Vodka
    0.75oz Fino sherry
    0.75oz Lemon juice
    0.75oz Simple syrup
    6 dashes of Angostura bitters
    1 Orange wedge (~1/8 of a whole orange)
    Fill with Club soda
Process
  • - Muddle orange wedge
    - Add liquid ingredients
    - Add kold draft ice
    - Short shake
    - Strain
    - Top with club soda
    - Gently stir to mix
Garnish
  • Orange wedge and cherry on a pick
Notes
  • This is a sleeper of a vodka cocktail. It's pretty solid. Yes, it's named after the band.
Characteristics
  • Vodka
    Tart
    Bubbly
    Fruit forward
    Baking spices
Name: Jet Pilot
  • Method: Shaken / Swizzled
  • Glass: Hurricane or Collins
Ingredients
  • 1oz Aged Jamaican Rum
    1oz Aged Rum
    0.5oz Falernum
    0.75oz Lime juice
    0.75oz Grapefruit juice
    0.5oz Cinnamon syrup
    1 Spray of Absinthe
    Top with Angostura bitters
Process
  • - Build in shaker tin
    - Dry shake
    - Pour into glass
    - Fill half way with crushed ice
    - Swizzle
    - Top with crushed ice
    - Spritz with Absinthe
    - Top with Angostura bitters
Garnish
  • Grapefruit twist
Notes
  • Cutting the Rums in half and substituting an equal amount of Mezcal is a killer riff on this.

    Substitute grenadine instead of the cinnamon syrup + Angostura shaken with cocktail instead of on top + Mint sprig garnish = Zombie cocktail (not exactly, but close enough)
Characteristics
  • Rum
    High ABV
    Tart
    Herbaceous
    Baking spices
Name: Jungle Bird
  • Method: Shaken / Swizzled
  • Glass: Hurricane or Collins
Ingredients
  • 1.5oz Aged rum
    0.75oz Campari
    0.5oz Lime juice
    2oz Pineapple juice
    1 barspoon Simple syrup
Process
  • - Build in shaker tin
    - Dry shake
    - Pour into glass
    - Fill half way with crushed ice
    - Swizzle
    - Top with crushed ice
Garnish
  • Lime wheel and mint bouquet on a pick.
    Pineapple wedge (if you have one)
Notes
  • The original version of this cocktail calls for Blackstrap rum. I think that's gross. Sue me.
Characteristics
  • Rum
    Tart
    Fruit forward
    Bitter
Name: Kill Devil
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Unaged Rhum Agricole
    0.5oz Green Chartreuse
    1 barspoon of Rich Demerara syrup
    4 dashes of Angostura bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Hollowed out lime disk, filled with
    overproof rum, floated and lit on fire
Notes
  • Named after an old term for some of the earliest (and harshest) forms of sugar cane spirits, this drink was
    created by Erin Williams.
Characteristics
  • Rum
    High ABV
    Spirit forward
    Herbaceous
Name: La Rosita
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.5oz Reposado Tequila
    0.5oz Campari
    0.5oz Dry Vermouth
    0.5oz Sweet Vermouth (Cinzano 1757 di Torino)
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
Characteristics
  • Tequila
    Spirit forward
    Bitter
Name: Last Word
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1oz Gin
    0.75oz Lime juice
    0.75oz Green Chartreuse
    0.75oz Maraschino
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Cherry
Notes
  • Rye instead of gin + lemon juice instead of lime juice = The Final Ward which was created by Phil Ward of the OG Death and Co.
Characteristics
  • Gin
    Tart
    Herbaceous
Name: La Vina
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.5oz Rye
    1oz Gran Classico
    0.5oz East India sherry
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Orange twist
Notes
  • The original version was created by Alex Day of Death and Co., and I adapted it because, well...I'm me.
Characteristics
  • Rye
    Spirit forward
    Fruit forward
    Bitter
Name: Leap of Faith
  • Method: Stirred
  • Glass: Rocks glass
Ingredients
  • 1.5oz Rye Whiskey (I recommend 100 proof)
    0.5oz Pear brandy (I recommend St. George)
    0.5oz Amaro Braulio
    0.5oz Banana liqueur (I recommend Joseph Cartron or Giffard)
Process
  • Build in stirring glass
    Add kold draft ice
    Stir
    Strain over 1 large ice cube
Garnish
  • Lemon twist
Notes
  • This is one of those cocktails that - on paper - makes absolutely no sense. To pair banana and pear (see what I did there?), plus the alpine flavor of Braulio with dry, spicy rye whiskey is a wild choice, but goddamn, it works! Its a roller coaster of flavor that evolves as you drink it.

    Jojo at Attaboy in NYC (formerly Milk and Honey) made this for me as a "bartender's choice" cocktail and I was compelled to write it down.
Characteristics
  • rye whiskey
    spirit forward
    fruit forward
    herbaceous
Name: Lemon Drop
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.5oz Vodka
    1oz Cointreau
    0.5oz Lemon juice
    1 barspoon of Simple syrup
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Optional half-sugar rim (ask)
    Lemon wedge
Notes
  • Oh look...it's a Vodka Sidecar.
Characteristics
  • Vodka
    High ABV
    Tart
    Sweet
Name: Lion's Tail
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 2oz Bourbon
    0.5oz Lime juice
    0.5oz Simple syrup
    0.5oz Allspice Dram
    2 dashes of Angostura bitters
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Lime wheel on a pick
Notes
Characteristics
  • Bourbon
    Tart
    Baking spices
Name: Little Italy
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Rye
    0.5oz Sweet Vermouth (Cinzano 1757 di Torino)
    0.5oz Cynar
    2 dashes of Orange bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
  • Invented by Audrey Saunders of the Pegu Club

    Substitute Reposado tequila instead of Rye + Chocolate bitters instead of Orange bitters = Little Mexico,
    by Kiowa Bryan
Characteristics
  • Rye
    Spirit forward
    Herbaceous
    Bitter
Name: Long Island Iced Tea
  • Method: Built
  • Glass: Collins
Ingredients
  • 0.75oz Vodka
    0.75oz Gin
    0.75oz Unaged Rum
    0.75oz Blanco Tequila
    0.75oz Cointreau
    0.75oz Lemon juice
    0.5oz Simple syrup
    Top with Coke
Process
  • - Fill glass 2/3 full of kold draft ice
    - Build in glass
    - Top with coke
Garnish
  • Lemon wedge
Notes
  • Go ahead and just free-pour this one.
Characteristics
  • Vodka/Gin/Rum/Tequila
    High ABV
    Tart
    Bubbly
    Sweet
Name: Los Angeles Cocktail
  • Method: 2 Cube Shaken
  • Glass: Coupe
Ingredients
  • 2oz Scotch
    0.5oz Sweet Vermouth (Cinzano 1757 di Torino)
    0.5oz Lemon juice
    0.5oz Simple Syrup
    1 whole egg
    Angostura bitters (for garnish)
Process
  • - Build in a shaker tin
    - Add 2 kold draft cubes
    - Extra Long shake
    - Strain
Garnish
  • Float a lemon wheel soaked in
    Angostura bitters.
Notes
  • Oddly enough, the one classic cocktail named after LA is a flip variation that doesn't seem to fit the city at all. ...probably just another transplant.
Characteristics
  • Scotch
    Tart
    Creamy
Name: M-91
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Gin
    1oz Cocchi Americano
    2 dashes of Orange bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Orange twist - discard
    Lemon twist
Notes
  • Invented by Ricky Yarnall of (Bar | Kitchen)
Characteristics
  • Gin
    Spirit forward
Name: Mai Tai
  • Method: Shaken / Swizzled
  • Glass: Hurricane
Ingredients
  • 0.75oz Aged Rhum Agricole
    0.75oz Aged Jamaican Rum
    0.75oz Lime Juice
    0.75oz Dry Curacao
    0.75oz Orgeat
    2 sprays of Absinthe
Process
  • - Build in shaker tin
    - Dry shake
    - Pour into glass
    - Fill half way with crushed ice
    - Swizzle
    - Top with crushed ice
    - Spritz with Absinthe
Garnish
  • Orange wheel
    Lime wheel
    Mint bouquet
Notes
  • Victor J. Bergeron (aka Trader Vic) claims to have invented the Mai Tai, although Donn Beach (aka Don the Beachcomber) insisted that it was based off of his earlier cocktail called the Q.B. Cooler. For various reasons, the Mai Tai's recipe was changed by Trader Vic over the years, with the unfortunate result being the cloying, rum-juice-and-syrup combinations that many people think of when they picture a Mai Tai. My version isn't exactly the original, but it's way closer than a lot of the garbage that folks called a "Mai Tai" in the 70s and 80s.
Characteristics
  • Rum
    Tart
    Fruit froward
    Creamy
    Floral
Name: Manhattan
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Rye (This is our default, but ask)
    1oz Sweet Vermouth (Cinzano 1757 di Torino)
    2 dashes of Angostura bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Cherry
Notes
  • Scotch instead of rye = Rob Roy.
    Amaro Averna instead of Sweet Vermouth = Black Manhattan
Characteristics
  • Rye
    Spirit forward
Name: Margarita
  • Method: Shaken
  • Glass: Rocks glass
Ingredients
  • 2oz Blanco Tequila
    1oz Lime juice
    0.5oz Pierre Ferrand Dry Curacao (Cointreau or Combier will work too)
    0.5oz Simple syrup
Process
  • - Build in shaker tin
    - Add kold draft ice
    - shake
    - Strain
Garnish
  • Half-salt rim (this is my default)
Notes
  • I don't use agave in my cocktails anymore, since it's 90% fructose (way higher than HFCS) and really hard on your liver. Its purported health benefits were just clever marketing.
Characteristics
  • Tequila
    High ABV
    Tart
Name: Martinez
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Barrel-aged Gin
    1oz Sweet Vermouth (Cinzano 1757 di Torino)
    Barspoon Maraschino
    1 dash of Orange bitters
    1 dash of Angostura bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
Characteristics
  • Gin
    Spirit forward
Name: Martini *Cocktail Family*
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2.5oz Gin or Vodka (ask)
    0.5oz Dry Vermouth (default)
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist OR Olive (ask)
    Always Olive for a "Dirty Martini"
Notes
  • Other people may have their own opinions about how to make this cocktail, but mine is the correct one:
    - "Dry" = 0.25oz dry vermouth
    - "Extra Dry" = zero vermouth + 0.25oz extra gin or vodka
    - "Dirty" = Substitute olive brine in place of dry vermouth
    - "Extra Dirty" = Substitute 0.75oz olive brine in place of dry vermouth
    - "50/50 Martini" = 1.5oz gin + 1.5oz dry vermouth + 2 dashes of orange bitters + lemon twist
Characteristics
  • Gin or Vodka
    High ABV
    Spirit forward
Name: Mary Pickford
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • - 1.5oz Unaged or Aged/Charcoal-filtered rum
    - 1oz Pineapple juice
    - 0.75oz Lime juice
    - 0.5oz Grenadine
    - 1 barspoon Maraschino liqueur
Process
  • Build in shaker tin
    Add cubed ice
    Long shake
    Double-strain
Garnish
  • Cherry affixed to a lime wheel on a pick
Notes
  • Named for the famed silent movie actress, this rum-forward sipper is widely attributed to Eddie Woelke (he’s perhaps better known for creating the El Presidente cocktail), who fled to Cuba during Prohibition.

    The original does not call for lime juice, but I find that to be far too sweet for me.
Characteristics
  • Rum
    Tart
    Fruit forward
Name: Mexican Firing Squad
  • Method: Shaken
  • Glass: Collins
Ingredients
  • 2oz Blanco Tequila
    0.75oz Lime juice
    0.75oz Grenadine
    2 dashes of Hibiscus bitters (or Angostura if you don't have this)
    Fill with Club soda
Process
  • - Build in shaker tin
    - Add cubed ice
    - Short shake
    - Strain
    - Top with soda
Garnish
  • Lime wheel and a cherry on a pick
Notes
  • Another beauty from Charles H. Baker's The Gentlemen's Companion. Originally done with Angostura bitters, but if you have any, I think Hibiscus bitters plays nicely with the grenadine.)
Characteristics
  • Tequila
    Tart
    Bubbly
Name: Mia Farrow
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.5oz Gin
    0.75oz Campari
    0.75oz Lemon
    0.75oz Simple syrup
    2 Sprigs of Rosemary
Process
  • - Build in shaker tin
    - Add 1 rosemary sprig - muddle
    - Muddle
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Rosemary sprig
Notes
  • The original called for rosemary syrup, but this version assumes you don't have that on hand. If you reduce the lemon juice to 0.5oz, add 1oz of grapefruit juice, and serve it on the rocks, you get the Rosemary's Baby cocktail.
Characteristics
  • Gin
    Tart
    Herbaceous
    Bitter
Name: Mixed Blessings
  • Method: Shaken
  • Glass: Rocks glass
Ingredients
  • 2oz Pisco OR Blanco Tequila
    0.75oz Lemon juice
    0.5oz Giffard Pamplemousse
    0.5oz Honey syrup
Process
  • - Build in shaker tin
    - Add kold draft ice
    - shake
    - Strain
Garnish
  • Fresh lemon wheel
    Grated nutmeg
Notes
  • The original cocktail created by Duggan MacDonnell at Cantina in San Francisco called for 1oz Pisco and 1oz Tequila, but I find that it's better if you just stick with one or the other of those base spirits.
Characteristics
  • Pisco
    Tequila
    Tart
    Floral
    Baking spices
Name: Mojito (Bolita's version)
  • Method: Blended/Shaken
  • Glass: Collins
Ingredients
  • 2oz Ten to One Rum
    0.75oz Lime juice
    0.75oz Cane Sugar Syrup (or 0.5oz Rich Demerara syrup if Cane Sugar syrup is unavailable)
    Very large handful of Mint Leaves
    Fill with Club Soda
Process
  • - Build in *large* shaker tin
    - Blend mint and liquid ingredients with a immersion blender until mint is pulverized (~5 seconds)
    - Add 2 cubes of ice
    - Short shake
    - Fill glass with soda
    - Fine strain over soda
Garnish
  • Large mint bouquet and lime wheel on a pick
Notes
  • This is the best mojito I've had so far. If someone can come up with a way to make a better one, I'm open to suggestions.
Characteristics
  • Rum
    Tart
    Bubbly
    Herbaceous
Name: Monte Carlo
  • Method: Built / Stirred
  • Glass: Rocks glass
Ingredients
  • 2oz Rye
    0.5oz Benedictine
    2 dashes of Angostura bitters
Process
  • - Build in rock glass
    - Add kold draft ice
    - Stir
Garnish
  • Lemon twist
Notes
Characteristics
  • Rye
    High ABV
    Spirit forward
    Baking spices
Name: Mother Superior
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.25oz Aged Jamaican Rum
    0.75oz Sweet Vermouth (Cinzano 1757 di Torino)
    0.5oz Fernet Branca
    0.5oz Aperol
    1 dash of Orange bitters
Process
  • - Build in a mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Flamed orange peel
Notes
  • Created by Chris Day at Bar | Kitchen
Characteristics
  • Rum
    Spirit forward
    Herbaceous
Name: Naked and Famous
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1oz Mezcal
    0.75oz Lime juice
    0.75oz Aperol
    0.75oz Yellow Chartreuse
Process
  • - Build in a shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Grapefruit twist
Notes
  • Substitute Maraschino instead of Aperol + Absinthe rinse + cherry garnish = Good Word by Matt Goodyear.
Characteristics
  • Mezcal
    Tart
    Herbaceous
    Smoky
Name: Narnia
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.5oz Rye
    0.75oz Punt e Mes Sweet Vermouth
    0.75oz Amaro Nonino (or Amaro Meletti)
Process
  • - Build in a mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Orange twist
Notes
  • This cocktail is actually a riff on the Nerina, which substitutes Gin instead of Rye, but this one has a cooler name. They were both invented at Employee's Only.
Characteristics
  • Rye
    Spirit forward
    Bitter
Name: Negroni
  • Method: Built / Stirred
  • Glass: Rocks glass
Ingredients
  • 1.5oz Gin
    1oz Sweet Vermouth (Cinzano 1757 di Torino)
    0.75oz Campari
Process
  • - Build in rocks glass
    - Add kold draft ice
    - Stir
Garnish
  • Orange twist
Notes
  • When a guest orders a Negroni, I ask them these two questions:
    1. Do you prefer it to be made with the traditional equal parts, or would you like the recipe that I prefer?
    2. I usually serve them on the rocks, is that okay? (I've defaulted to this ever since Dale DeGroff explained that bitter drinks taste more bitter (and less balanced), as they warm up.
Characteristics
  • Gin
    Spirit forward
    Bitter
Name: Nerina
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.5oz Gin (Martin Miller's Westbourne Strength is preferable)
    0.75oz Punt e Mes Sweet Vermouth
    0.75oz Amaro Nonino (or Amaro Meletti)
    1 dash Lavender bitters
Process
  • - Build in mixing glass
    - Add cubed ice
    - Stir
    - Strain
Garnish
  • Orange twist
Notes
  • The original version of this somewhat softer Negroni riff coms from Employee's Only. My rendition has a little bit of a floral twist, thanks to the inspiration of one of my favorite regulars: Amanda Mocsi.
Characteristics
  • Gin
    Floral
    Spirit forward
    Bitter
Name: Newark
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.75oz Apple Brandy
    1oz Sweet Vermouth (Cinzano 1757 di Torino)
    0.25oz Fernet Branca
    0.25oz Maraschino
    1 dash Orange bitters
Process
  • - Build in a mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • No Garnish
Notes
Characteristics
  • Apple Brandy
    Spirit forward
    Fruit forward
    Herbaceous
Name: New York Sour
  • Method: Shaken
  • Glass: Rocks glass
Ingredients
  • 2oz Rye
    1oz Lemon
    0.75oz Simple syrup
    0.75oz Egg white
    0.5oz Red wine (floated)
Process
  • - Build in a shaker tin
    - Add 2 kold draft cubes
    - Extra Long shake
    - Strain over fresh ice
    - Float red wine
Garnish
  • Cherry
Notes
Characteristics
  • Rye
    Tart
Name: Oaxacan Angel
  • Method: Built / Stirred
  • Glass: Rocks glass
Ingredients
  • 2oz Mezcal
    0.25oz Rich Demerara syrup
    3 dashes of Castillian bitters
Process
  • - Build in rocks glass
    - Stir
    - Add kold draft ice
    - Stir
Garnish
  • Grapefruit twist
Notes
  • This Mezcal Old-fashioned riff comes from Old Man Winter himself. (He originally used agave and had a flamed grapefruit peel.)
Characteristics
  • Mezcal
    Spirit forward
    Sweet
    Smoky
Name: Old Cuban
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.5oz Aged Rum
    0.75oz Lime Juice
    0.75oz Simple syrup
    2 dashes of Angostura bitters
    Handful of mint leaves
    Fill with Sparkling wine (white)
Process
  • - Build in shaker tin (except wine)
    - Lightly muddle mint
    - Add kold draft ice
    - Short shake
    - Double strain
    - Top with sparkling wine
Garnish
  • Lime wheel and Mint sprig on a pick
Notes
Characteristics
  • Rum
    Tart
    Bubbly
    Herbaceous
Name: Old Fashioned
  • Method: Built / Stirred
  • Glass: Rocks glass
Ingredients
  • 2oz Bourbon or Rye (Ask)
    0.25oz Rich Demerara syrup
    2 dashes of Angostura bitters
Process
  • - Build in rocks glass
    - Stir
    - Add kold draft ice
    - Stir
Garnish
  • Orange twist
Notes
Characteristics
  • Bourbon or Rye
    Spirit forward
    Baking spices
Name: Oso Cocktail
  • Method: Shaken
  • Glass: Rocks glass
Ingredients
  • 2oz Mezcal (or Blanco Tequila)
    0.5oz Lime juice
    0.5oz Grapefruit juice
    0.5oz Orgeat
Process
  • - Build in a shaker tin
    - Add kold draft ice
    - Shake
    - Strain
Garnish
  • Grapefruit twist - discard
    Lime wheel
Notes
  • Invented by the incomparable David Tran at The Famous Bar in Glendale.
Characteristics
  • Mezcal
    Tart
    Sweet
    Smoky
Name: O.V.D. Obligatory Vodka Drin
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.5oz Vodka
    0.75oz Lemon juice
    0.75oz Grapefruit juice
    0.5oz Simple syrup
    5 dashes of Peychaud's bitters
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Grapefruit twist
Notes
  • A Julien Cox original, I believe. I have it on good authority that it's better with Gin instead of Vodka. What a surprise.
Characteristics
  • Vodka
    Tart
Name: Pain Killer
  • Method: Shaken / Swizzled
  • Glass: Hurricane or Collins
Ingredients
  • 1oz Aged Jamaican Rum
    1oz Aged Rhum Agricole
    1oz Pineapple juice
    0.75oz Coconut Milk
    1oz Orange juice
    1 barspoon Rich Demerara syrup
    2 drops of Saline solution
Process
  • - Build in shaker tin
    - Dry shake
    - Pour into glass
    - Fill half way with crushed ice
    - Swizzle
    - Top with crushed ice
Garnish
  • Orange wheel
    Grated nutmeg
Notes
  • Fun riffs:
    - Replace the Orange juice with Blood Orange juice
    - Replace half the rums with Campari.
Characteristics
  • Rum
    Tart
    Fruit forward
    Sweet
    Creamy
Name: Paloma (Modern Interpretation)
  • Method: Shaken
  • Glass: Collins
Ingredients
  • 1.5oz Blanco Tequila (or Mezcal)
    0.75oz Aperol
    1oz Grapefruit juice
    0.5oz Lime juice
    0.25oz Simple syrup
    8 drops of Saline solution
    1 dash of Angostura bitters
    Fill with Club soda
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Short shake
    - Strain
    - Top with Club soda
Garnish
  • Grapefruit twist
Notes
  • A bit more involved than the original. If you get your hands on some genuine Mexican Squirt, feel free to make the OG version - it's great!
Characteristics
  • Tequila
    Tart
    Bubbly
    Fruit forward
Name: Paper Plane
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1oz Bourbon
    0.75oz Aperol
    0.75oz Amaro Nonino (or Amaro Meletti)
    0.75oz Lemon juice
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Orange twist
Notes
  • Another modern classic by the rapscallion known as Samuel Ross.
    Aged Jamaican Rum instead of Bourbon = Paper Weight Cocktail
Characteristics
  • Bourbon
    Tart
Name: Part Time Lover
  • Method: Shaken
  • Glass: Rocks
Ingredients
  • 1oz Reposado tequila
    0.75oz Lemon juice
    0.75oz St. Germain elderflower liqueur
    0.75oz Aperol
    2 dashes Angostura bitters
Process
  • Build in shaker tin
    Add kold draft ice
    Shake
    Strain over new ice
Garnish
  • Grapefruit twist
Notes
  • A guest introduced me to this Naked and Famous riff. No idea who created it - so Google it and let me know!
Characteristics
  • Tequila
    Tart
    Floral
    Citrus
Name: Pegu Club
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.5oz Gin
    0.75oz Dry Curacao
    0.75oz Lime juice
    0.25oz Simple syrup
    1 dash of Angostura bitters
    1 dash of Orange bitters
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Lime wheel on a pick
Notes
  • The house cocktail of an old British men's club from the 1920s located in modern-day Myanmar. Later immortalized by Audrey Saunders' NYC bar of the same name.
Characteristics
  • Gin
    Tart
Name: Penicillin *Cocktail Family*
  • Method: Shaken
  • Glass: Rocks glass
Ingredients
  • 2oz Scotch
    0.75oz Lemon juice
    0.5oz Honey syrup
    0.5oz Ginger syrup
    2 sprays of Laphroaig Scotch
Process
  • - Build in a shaker tin
    - Add kold draft ice
    - Shake
    - Strain
    - Spritz with Laphroaig
Garnish
  • Lemon wheel
    Candied ginger
Notes
  • Arguably the most famous of Sammy Ross' modern classics, this drink has a ton of riffs. Here are a few:
    Tequila instead of Scotch + lime juice instead of lemon + mezcal instead of Laphroiag = Medicina Latina
    Rhum agricole instead of Scotch + lime juice instead of lemon juice + no Laphroiag spritz = La Chancleta
    Yellow Chartreuse instead of honey syrup = Amoxicillin
Characteristics
  • Scotch
    Tart
    Spicy
    Smoky
Name: Pimm's Cup
  • Method: Shaken
  • Glass: Julep Cup
Ingredients
  • 2oz Pimm's No.1
    0.75oz Lemon juice
    0.5oz Simple syrup
    2 Orange wedges (~1/4 of a whole orange)
    5 slices of Cucumber
    Large handful of Mint Leaves
    Fill with Ginger Beer
Process
  • - Add cucumbers - muddle
    - Add orange wedges - muddle
    - Add liquid ingredients
    - Add mint - lightly muddle
    - Add 1" cube ice
    - Short shake
    - Double strain
    - Fill cup 1/2 full with 1" ice cubes
    - Top with ginger beer
    - Insert straw
    - Mound with crushed ice
    - Garnish
Garnish
  • Cucumber slice and mint sprig on a pick
    2 Orange half-wheels
Notes
  • This cocktail is kind of a pain to make and is super crushable. So if you make a couple, plan on making a lot more.
    For a cool riff on this cocktail, replace the muddled orange wedges with an equal volume of strawberries.
    For an even cooler riff, use strawberries, add 0.5oz 100proof Bourbon, and drop the Pimm's to 1.5oz
Characteristics
  • Pimm's No.1
    Low ABV
    Tart
    Bubbly
    Fruit forward
    Sweet
Name: Pina Colada
  • Method: Whip Shaken / Swizzled
  • Glass: Hurricane
Ingredients
  • 1.5oz Aged Rum
    0.5oz Aged Jamaican Rum
    2oz Pineapple juice
    1oz Coconut milk
    0.25oz Rich Demerara syrup
    2 drops saline
Process
  • - Build in shaker tin
    - Add small handful crushed ice
    - Whip shake
    - Pour into glass
    - Fill with crushed ice
    - Garnish
Garnish
  • Pineapple wedge (if you have it)
    Dehydrated orange wheel
    2 cherries on a pick
    shaved nutmeg
    edible flower
Notes
  • For a slightly drier, more complex riff, add a couple dashes of Angostura bitters.
Characteristics
  • Rum
    Fruit forward
    Sweet
    Creamy
Name: Pink Lady
  • Method: 2 Cube Shake
  • Glass: Coupe
Ingredients
  • 1.5oz Gin
    0.5oz Apple Brandy
    0.75oz Lemon juice
    0.75oz Grenadine
    0.75oz Egg White
Process
  • - Build in a shaker tin
    - Add 2 kold draft cubes
    - Extra Long shake
    - Strain
Garnish
  • No garnish
Notes
  • Attributed to Harry McElhone in the ABC of Mixing Cocktails, 1922
Characteristics
  • Gin
    Apple brandy
    Tart
    Fruit forward
Name: Pisco Sour
  • Method: 2 Cube Shake
  • Glass: Coupe
Ingredients
  • 2oz Pisco
    0.5oz Lemon juice
    0.5oz Lime juice
    0.75oz Simple syrup
    0.75oz Egg White
    Top with flourishes of Angostura bitters
Process
  • - Build in a shaker tin
    - Add 2 kold draft cubes
    - Extra Long shake
    - Strain
    - Top with flourishes of Angostura bitters
Garnish
  • Flourishes of Angostura bitters
Notes
  • This was actually first served by a Californian!
Characteristics
  • Pisco
    Citrusy
    Floral
Name: Poet's Dream
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Gin
    0.75oz Dry Vermouth
    0.25oz Benedictine
    2 dashes of Orange bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
Characteristics
  • Gin
    Spirit forward
Name: Pop, Lock, and Drop It
  • Method: Built / Stirred
  • Glass: Rocks Glass
Ingredients
  • 1oz Copalli White Rum
    0.5oz Mezcal
    1oz Limepop Aperitif
    0.75oz Suze Gentian Liqueur
    2 drops of saline
    2 dashes grapefruit bitters
    1 barspoon creme de cacao
Process
  • - Add ingredients
    - Add cubed ice
    - Stir
    - Garnish
Garnish
  • Lime twist
Notes
  • Born from the forbidden love affair between a Rhum Ti Punch and a Mezcal White Negroni, the only thing more tragic than the tale of their romance is the name of this cocktail.
Characteristics
  • Mezcal
    Rum
    Spirit forward
    Bitter
Name: Prescription Julep
  • Method: Built / Swizzled
  • Glass: Julep Cup
Ingredients
  • 1.5oz Rye
    0.5oz Cognac
    0.25oz Rich Demerara syrup
    Large handful of mint
    0.25oz Aged Jamaican Rum (floated)
Process
  • - Build in Julep glass
    - Muddle mint
    - Fill halfway with crushed ice
    - Swizzle
    - Top with crushed ice
    - Float aged jamaican rum
Garnish
  • Mint Bouquet
Notes
  • Most people assume that because this drink became emblematic of the Kentucky Derby, that it must be made with Bourbon, and while that is assuredly delicious, it was most likely originally made with a blend of Cognac and Rye. It's also way boozier than people assume it will be, and dangerously drinkable.
Characteristics
  • Rye / Cognac
    Spirit forward
    Sweet
    Herbaceous
Name: Prize Fighter No. 1
  • Method: Shaken
  • Glass: Rocks glass
Ingredients
  • 1 oz Fernet Branca
    1 oz Carpano Antica Vermouth
    1/2 oz Simple Syrup
    4 Lemon Wedges
    Large handful of mint leaves
    *Add additional lemon juice to taste*
Process
  • - Build in shaker tin
    - Add lemon wedges - muddle
    - Add liquid ingredients
    - Add mint - lightly muddle
    - Fill with kold draft cubes
    - Shake
    - Taste, add lemon juice if necessary
    - Strain over fresh kold draft ice
    - Garnish
Garnish
  • Mint sprigs
Notes
  • A low-ABV, amaro-driven riff on a Smash, this tasty cocktail was created by NYC bartender Nicholas Jarrett for Clover Club in New York City. I stole the recipe from The Educated Barfly, and then changed the lemon components because I'm an arrogant little shit and I don't care.
Characteristics
  • Low-ABV
    Tart
    Bitter
    Herbaceous
Name: Queen's Park Swizzle
  • Method: Dry Shake / Swizzled
  • Glass: Collins glass
Ingredients
  • 2oz Aged Rum (El Dorado 8 yr is preferred)
    0.75oz Lime juice
    0.75oz Petite Canne Syrup
    Large handful of mint leaves
    6 dashes of Angostura bitters (floated)
Process
  • - Build in shaker tin (except mint and bitters)
    - Dry shake
    - Pour into glass
    - Add mint leaves
    - Lightly muddle mint
    - Fill halfway with crushed ice
    - Swizzle
    - Top with crushed ice
    - Float Angostura bitters
Garnish
  • Lime wheel and Mint Bouquet
Notes
  • From Trader Vic's Bartender's Guide, 1947
Characteristics
  • Rum
    Citrusy
Name: Ramos Gin Fizz
  • Method: 2 Cube Shake / Whip Shake
  • Glass: Collins
Ingredients
  • 2oz Gin
    0.5oz Lime juice
    0.5oz Lemon juice
    0.75oz Simple syrup
    0.75oz Egg White
    0.75oz Heavy Cream
    3 drops of Orange Flower water
    Fill with Club Soda
Process
  • - Build in tin (except heavy cream)
    - Add 2 kold draft cubes
    - Extra Long shake
    - Add heavy cream
    - Add small handful of crushed ice
    - Whip shake
    - Add 2 kold draft cubes to glass
    - Strain
    - Pour club soda into shaker
    - Slowly top cocktail with club soda from shaker while
    tapping the bottom of the glass with a muddler
Garnish
  • Orange twist
Notes
  • I hate making this drink. It's like unleashing a zombie infection on your bar: an order for one turns into an order for two, and then four, and before you know it you're in the weeds (because each one takes 3-4 minutes to make) and your arms hurt like hell and all hope of escape has died and you just want to go back in time and shoot yourself in the face for ever making the first one. That being said, they're fucking delicious and George Ramos was some kind of evil genius for inventing them.
Characteristics
  • Gin
    Citrusy
    Bubbly
    Floral
    Creamy
Name: Red Hook
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Rye
    0.75oz Punt e Mes Sweet Vermouth
    0.25oz Maraschino
Process
  • - Building in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Cherry
Notes
  • A Manhattan riff from Enzo Errico
Characteristics
  • Rye
    Spirit forward
    Bitter
Name: Remember the Maine
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Rye
    0.75oz Sweet Vermouth (Cinzano 1757 di Torino)
    0.5oz Cherry Heering
    1 dash of Angostura bitters
    2 sprays of Absinthe
Process
  • - Building in mixing glass
    - Add kold draft ice
    - Stir
    - Spritz glass with Absinthe
    - Strain
Garnish
  • Lemon twist
Notes
  • Named after the rallying cry used by warmongering journalists to help jumpstart the Spanish-American war. So that's...pretty shitty, actually.
Characteristics
  • Rye
    Spirit forward
    Herbaceous
Name: Rome with a View
  • Method: Shaken
  • Glass: Collins
Ingredients
  • 1oz Campari
    1oz Dry Vermouth
    0.75oz Lime juice
    0.75oz Simple syrup
    Fill with Club soda
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Short shake
    - Strain
    - Top with club soda
    - Gently stir to mix
Garnish
  • Orange twist
Notes
  • My 2nd favorite Americano/Ricky mash-up.
Characteristics
  • Campari / Vermouth
    Low ABV
    Tart
    Bubbly
    Bitter
Name: Royal Bermuda Yacht Club
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 2oz Demerara Rum (I prefer El Dorado 8yr)
    0.5oz Dry Curacao
    0.5oz Falernum
    0.75oz Lime juice
Process
  • Build in shaker tin
    Add large ice cubes
    Long shake
    Fine-strain
    Garnish
Garnish
  • Dehydrated Lime wheel
Notes
  • Can you guess where it was made??!?!

    What I enjoy most about this drink is that it is one of the few that I know of where the falernum is one of the stars of the show, and not just a background character. If you have good, homemade falernum on hand, it deserves to be used in this drink.
Characteristics
  • Rum
    Tart
    Baking Spices
Name: Russian Monk
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 2oz Vodka
    0.75oz Lime juice
    0.5oz Yellow Chartreuse
    0.5oz Simple syrup
    3 drops of Orange Flower water
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • No garnish
Notes
Characteristics
  • Vodka
    Tart
    Herbaceous
    Floral
Name: Sad Bastard
  • Method: Shaken
  • Glass: Collins
Ingredients
  • 1oz Gin
    1oz Bourbon
    0.5oz Lime
    0.25oz Simple syrup
    2 dashes of Angostura bitters
    Fill with Ginger beer
    0.25oz Allspice Dram (floated)
Process
  • - Build in shaker tin (except Allspice dram)
    - Add kold draft ice
    - Short shake
    - Top with Ginger beer
    - Float Allspice dram
Garnish
  • Lime wheel
    Candied ginger
Notes
  • This riff on a buck combines Gin, Bourbon, and a touch of Allspice Dram. I'm 95% sure it was created by
    Dave Kupchinsky.
Characteristics
  • Gin / Bourbon
    Tart
    Bubbly
    Baking spices
Name: Sazerac
  • Method: Stirred
  • Glass: Rocks glass (served neat)
Ingredients
  • 2oz Rye or Cognac (ask)
    0.25oz Rich Demerara syrup
    3 dashes of Peychaud's bitters
    1 dash of Angostura bitters
    2 sprays of Absinthe
Process
  • - Building in mixing glass
    - Add kold draft ice
    - Stir
    - Spritz glass with Absinthe
    - Strain
Garnish
  • Lemon twist
Notes
  • Perhaps the most iconic New Orleans classic cocktail.
    Our default is Rye, but its also delicious - albeit a bit sweeter - with Cognac.
Characteristics
  • Rye or Cognac
    Spirit forward
    Sweet
    Herbaceous
Name: Scofflaw
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.5oz Rye
    0.75oz Dry Vermouth
    0.75oz Lemon juice
    0.66oz Grenadine
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • No garnish
Notes
Characteristics
  • Rye
    Tart
    Fruit forward
Name: Seelbach
  • Method: Built
  • Glass: Flute
Ingredients
  • 1oz Bourbon
    0.5oz Cointreau
    7 dashes of Angostura bitters
    7 dashes of Peychaud's bitters
    Fill with Sparkling wine (white)
Process
  • - Build in glass
    - Gently stir to mix
    - Top with sparkling wine
Garnish
  • Orange twist
Notes
  • The story goes that this cocktail was created circa 1912, at the Louisville bar of the same name, when a bartender at the Old Seelbach Bar quickly reached for a patron’s Manhattan glass to catch an overflowing bottle of Champagne. If only that were true. Turns out that entire story was faked by Adam Seger, who created the drink in the 90s while he was the hotel director. Alas.
Characteristics
  • Bourbon
    Low ABV
    Bubbly
Name: Sherry Cobbler
  • Method: Shaken / Swizzled
  • Glass: Collins
Ingredients
  • 3oz Amontillado Sherry
    0.5oz Simple syrup
    1 Lemon wheel
    1 Orange wheel
    2 dashes of Orange bitters
Process
  • - Build in shaker tin
    - Lightly muddle citrus wheels
    - Dry shake
    - Strain
    - Fill halfway with crushed ice
    - Swizzle
    - Top with crushed ice
Garnish
  • Orange half-wheel
    Lemon half-wheel
    Fresh berries (if you have them)
    Mint sprig
Notes
  • Dating back to the mid-1800s, the Sherry Cobbler is one of those classic cocktails that is often forgotten - to our own detriment. In addition to being one of the oldest low-ABV cocktails out there, from its relatively simple ingredients is born a subtle, deep, and layered set of flavors. I've tweaked the original a bit by adding a little bitters for balance. Interestingly enough, this was one of the first cocktails that specifically called for a straw, in addition to one of the few at the time that was shaken and served with ice.

    This is also fantastic if you sub-out the orange bitters for peach bitters.
Characteristics
  • Sherry
    Low ABV
    Sweet
Name: Sidecar
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1.5oz Cognac
    1oz Cointreau
    0.5oz Lemon juice
    1 barspoon of Simple syrup
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Optional half-sugar rim (ask)
    Lemon wedge
Notes
Characteristics
  • Cognac
    High ABV
    Tart
    Sweet
Name: Singapore Sling
  • Method: Whipped
  • Glass: Hurricane
Ingredients
  • 1.5oz Navy Strength Gin
    1.5oz Pineapple juice
    0.5oz Cherry Heering
    0.5oz Dry Curacao
    0.5oz Lime juice
    2 dashes of Angostura bitters
    5 sprays Marendry Cherry Liqueur
Process
  • - Build in shaker tin
    - Add a small hand full of crushed ice
    - Shake
    - Pour into glass
    - Top with crushed ice
    - Spray Marendry
Garnish
  • Orange wheel and cherry on a pick.
    Marendry Spritz
Notes
  • So, admittedly, this drink is kinda wild. It kinda seems like a Gin-based tiki drink, but it dates back to the late 1800s, where it was first made by bartender Ngiam Tong Boon of Long Bar, located inside Singapore's Raffles Hotel. And despite having the word "Sling" in the title, its 8 ingredient recipe outs it as being quite far-afield. But there isn't a consensus that the first published version of this cocktail was actually the version that Boon made, so who the fuck knows? ...Probably David Wondrich. I bet he knows.

    These specs are quite a bit different from the "original", but I think this recipe is still true to the spirit of the original cocktail, but in a far more balanced fashion, and you can actually taste/smell all of the ingredients. I must thank Nyx Ciel for inspiring me to work on this cocktail and concoct something worth getting excited about, as well as Francis Bondy, who helped me R and D this variation.
Characteristics
  • Gin
    Tart
    Fruit forward
    High ABV
Name: Song of Solomon
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.66oz Rye
    0.5oz Amontillado Sherry
    0.5oz Cynar
    0.33oz Maraschino
    3 dashes of Celery bitters
Process
  • - Building in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon Twist
Notes
  • A slightly savory riff on Chad Solomon's Bensonhurst, which I of course modified to my own liking.
Characteristics
  • Rye
    Spirit forward
    Herbaceous
    Savory
Name: Spanish Steps
  • Method: Shaken
  • Glass: Collins
Ingredients
  • 1oz Aperol
    1oz Mommenpop Seville Orange Aperitif
    0.75oz Lemon juice
    0.75oz Raspberry syrup
    Top with sparkling water
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Short shake
    - Add kold draft ice to glass
    - Fill glass 2/3 full of sparkling water
    - Strain
Garnish
  • Orange twist
    Mint sprig (tucked into orange peel)
Notes
  • Aperol / Vermouth
    Low-ABV
    Tart
    Bubbly
    Fruit forward
Characteristics
  • Sarah Paciocco inspired me to make this riff on her go-to cocktail at Bolita: Rome with a View. Then she named it after the famous Spanish Steps, which happen to be located in Rome.
Name: Staten Island
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Genever
    0.5oz Sweet Vermouth (Punt e Mes)
    0.25oz Amaro Ramazzotti
    0.25oz Liquore Strega
    2 dashes of Orange bitters
Process
  • - Building in mixing glass
    - Add cubed ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
  • This is my favorite cocktail. I didn't invent it, but except for those who know about it because of me, almost no one has ever heard of this cocktail. The one exception is Kiowa Bryan, who taught it to me back in 2012 or 2013 I believe, but she has since forgotten who taught it to her. It's a cocktail that commands contemplation, and it's even better when barrel-aged.
Characteristics
  • Genever
    Spirit forward
    Herbaceous
    Baking Spices
Name: The Duchess
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1oz Bitter Bianco Liqueur
    1oz Sweet Vermouth (Cinzano 1757 di Torino)
    1oz Absinthe
    2 dashes of Orange bitters
Process
  • - Build in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
Characteristics
  • Absinthe
    Spirit forward
    Herbaceous
Name: The Holy Berry
  • Method: Shaken / Swizzled
  • Glass: Rocks glass
Ingredients
  • 1.5oz Red Wine
    0.5oz Unaged Rhum Agricole
    0.75oz Lime juice
    0.5oz Yellow Chartreuse
    0.5oz Simple syrup
    6 Blackberries
Process
  • - Build in shaker tin
    - Add 3 blackberries
    - Muddle
    - Dry shake
    - Double strain
    - Fill half way with crushed ice
    - Swizzle
    - Top with crushed ice
Garnish
  • Lime wheel
    3 blackberries on a pick
Notes
Characteristics
  • Red wine / Rum
    Tart
    Fruit forward
    Herbaceous
Name: The Laphroaig Project
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1oz Green Chartreuse
    0.5oz Yellow Chartreuse
    0.5oz Laphroaig Scotch
    0.5oz Maraschino
    *heavy* 0.75oz Lemon Juice
    2 dashes of Peach bitters
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Lemon twist
Notes
  • Created by Owen Westman for Bourbon and Branch, this is one of those weird cocktails that isn't based on any established cocktail-family formula. It seems like it shouldn't work, and yet somehow, it does. This is not even considered a classic or a modern classic, I just like it because its strange and tasty.
Characteristics
  • Scotch / Liqueurs
    High ABV
    Tart
    Herbaceous
    Smoky
Name: The Rose
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 2oz Vodka
    0.75oz Lemon juice
    0.5oz Aperol
    0.5oz Simple syrup
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • Orange twist
Notes
  • A crowd-pleaser
Characteristics
  • Vodka
    Tart
Name: The Saturn Cocktail
  • Method: Shaken / Swizzled
  • Glass: Hurricane
Ingredients
  • 1.5oz Overproof Gin
    0.75oz Lemon juice
    0.5oz Orgeat
    0.25oz Passionfruit syrup
    0.25oz Falernum
    6-7 dashes of Angostura bitters (floated)
Process
  • - Build in shaker tin
    - Dry shake
    - Pour into glass
    - Fill half way with crushed ice
    - Swizzle
    - Top with crushed ice
Garnish
  • Angostura bitters float.
    Lemon wheel and cherry on a pick.
Notes
  • Rediscovered by Jeff "Beachbum" Barry, this Gin-based tiki cocktail is credited to California bartender J. "Popo" Galsini, who used it to win the International Bartender Association World Championship in 1967. I adjusted it a bit from the original because...of course I did.

    Also great with 100 proof rye in place of gin
Characteristics
  • Gin or Rye
    Tart
    Creamy
    Baking Spices
Name: Tipperary
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Irish Whisky
    0.5oz Punt e Mes Sweet Vermouth
    0.5oz Green Chartreuse
    2 dashes of Orange bitters
Process
  • - Building in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • No garnish
Notes
  • Similar to an Irish whiskey based Bijou-Manhattan hybrid, this cocktail dates back to 1816 and is named after the song "It's a Long Road to Tipperary", which was an anthem for homesick Irish soldiers during WWI. There are actually 3 totally different recipes with this same name, but mine is based on the oldest one.
Characteristics
  • Irish Whiskey
    High ABV
    Spirit forward
    Herbaceous
Name: Ti Punch
  • Method: Built / Stirred
  • Glass: Rocks glass
Ingredients
  • 2oz Unaged Rhum Agricole
    1 barspoon of Rich Demerara syrup
    1 large Lime disk
Process
  • - Add lime disk to glass
    - Muddle
    - Add liquid ingredients
    - Add crushed ice (optional)
    - Stir
Garnish
  • Lime twist
Notes
Characteristics
  • Rhum Agricole
    Spirit forward
    Sweet
Name: Toronto
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Rye
    0.5oz Fernet Branca
    0.25oz Simple syrup
    2 dashes of Angostura bitters
Process
  • - Building in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
  • Substitute the Rye for Bourbon + 0.5oz Sweet Vermouth + drop the Fernet to 0.25oz + replace the simple syrup with 1 barspoon of honey syrup + Lemon twist garnish = New Toronto Cocktail
Characteristics
  • Rye
    Spirit forward
    Herbaceous
Name: Trick Dog Aperitivo
  • Method: Built / Stirred
  • Glass: Rocks glass
Ingredients
  • 1.5oz Amontillado sherry
    1oz Gran Classico
    2 dashes of Orange bitters
Process
  • - Build in glass
    - Add kold draft ice
    - Stir
Garnish
  • Lemon twist
Notes
  • This was my 2nd cocktail at Trick Dog in SF. And the 2nd recipe I wrote down on a sheet of receipt paper
    while I was there.
Characteristics
  • Sherry / Amaro
    Low ABV
    Spirit forward
    Bitter
Name: Trident
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.5oz Aquavit
    0.75oz Cynar
    0.75oz Fino Sherry
    2 dashes of Peach bitters
Process
  • - Building in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
  • This Negroni riff was created by Robert Hess in Seattle
Characteristics
  • Aquavit
    Spirit forward
    Herbaceous
    Bitter
Name: Trinidad Sour
  • Method: Shaken
  • Glass: Coupe
Ingredients
  • 1oz Rye
    1oz Angostura bitters
    0.75oz Lemon juice
    1oz Orgeat
    0.25oz Egg White
Process
  • - Build in a shaker tin
    - Add kold draft ice
    - Long shake
    - Double strain
Garnish
  • No garnish
Notes
  • This adventurous and exceptionally bitter cocktail was created by Giuseppe Gonzalez at Clover Club in Brooklyn, circa 2008.
    Heads up: Angostura bitters is expensive to drink by the ounce. You've been warned.
Characteristics
  • Rye / Angostura bitters
    Tart
    Baking spices
    Bitter
Name: Tuxedo Cocktail
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Gin
    1oz Dry Vermouth
    0.25oz Maraschino
    2 dashes of Orange bitters
    2 sprays of Absinthe
Process
  • - Building in mixing glass
    - Add kold draft ice
    - Stir
    - Spritz glass with Absinthe
    - Strain
Garnish
  • Lemon twist
Notes
Characteristics
  • Gin
    Spirit Forward
    Herbaceous
Name: Vatican City
  • Method: Shaken
  • Glass: Collins
Ingredients
  • 1oz Suze
    1oz Blanc Vermouth
    0.75oz Lime juice
    0.75oz Simple syrup
    Fill with Club Soda
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Short shake
    - Strain
    - Top with club soda
    - Gently stir to mix
Garnish
  • Grapefruit twist
Notes
  • I'm 95% sure that this riff on a Rome with a View cocktail was invented at The Varnish, in Downtown LA.
Characteristics
  • Suze / Vermouth
    Low ABV
    Tart
    Bubbly
    Bitter
Name: Vesper Martini
  • Method: Stirred or Shaken (ask)
  • Glass: Nick and Nora
Ingredients
  • 1oz Vodka
    1.5oz Gin
    0.5oz Cocchi Americano
    2 dashes of Orange bitters
Process
  • - Building in mixing glass
    - Add kold draft ice
    - Stir
    - Strain (if shaking, double strain)
Garnish
  • Lemon twist
Notes
  • Ordered by Bond - James Bond - in the 1953 novel Casino Royale by Ian Flemming. Although honestly, it wasn't so much a recipe, they were more like guidelines. The actual Bond order calls for “three measures" of gin, and "one of vodka". Since the "measures" are not specified, it requires some interpretation.

    The Oaxacan Vesper is a great riff on this! Use 1.5oz Mezcal and 1oz gin as the two base spirits. (Many thanks to Dr. Josh Kuyt for telling me about this one.)
Characteristics
  • Gin / Vodka
    High ABV
    Spirit forward
Name: Victory Cocktail
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.5oz Gin (Gray Whale is preferred)
    0.75oz Amaro Braulio
    0.75oz Marendry wild cherry liqueur
    2 drops saline solution
Process
  • Build in a mixing glass
    Add large ice cubes
    Stir
    Strain
Garnish
  • Orange twist
Notes
  • Inspired by Shira, one of Bolita's most dedicated regulars.
Characteristics
  • Gin
    Spirit forward
    Fruit forward
    Herbaceous
    Bitter
Name: Vieux Carre
  • Method: Built / Stirred
  • Glass: Rocks glass
Ingredients
  • 1oz Rye
    1oz Cognac
    1oz Sweet Vermouth (Cinzano 1757 di Torino)
    0.25oz Benedictine
    2 dashes of Angostura bitters
    2 dashes of Peychaud's bitters
Process
  • - Build in glass
    - Add kold draft ice
    - Stir
Garnish
  • Lemon twist
Notes
  • A classic cocktail from the Hotel Monteleone in the French Quarter (hence the name) of New Orleans.

    Sub out Benedictine for Banana Liqueur + no garnish = French Quarter cocktail
Characteristics
  • Rye / Cognac
    Spirit forward
    Baking spices
Name: Voodoo Daddy
  • Method: Whip Shake
  • Glass: Hurricane
Ingredients
  • 2oz Scotch (preferably Compass Box Glasgow blend)
    0.5oz Giffard Banane du Bresil liqueur
    0.25oz Lime
    1oz Coconut milk
    2oz Pineapple juice
    Top with Angostura bitters
Process
  • - Build in shaker tin
    - Add small handful crushed ice
    - Whip shake
    - Pour into glass
    - Fill with crushed ice
    - Garnish
    - Top with Angostura bitters
Garnish
  • Orange Wheel
    Two Cherries on a pick
    Angostura bitters
    Edible flower
Notes
  • After Ornella Ashcraft introduced me to the lovely Trinidadian Scotch & coconut water highball, I became acutely obsessed with pairing Scotch and coconut in other cocktails. I started working on this Pina Colada riff, but couldn't get it quite right, and then one night I woke up randomly during my sleep and immediately thought of this name and the specs. Thanks Subconscious!
Characteristics
  • Scotch
    Fruit forward
    Creamy
    Smoky
Name: Ward Eight
  • Method: Shaken
  • Glass: Rocks glass
Ingredients
  • 2oz Rye
    0.5oz Lemon juice
    0.5oz Orange juice
    0.5oz Grenadine
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Shake
    - Strain
Garnish
  • Orange twist - discard
    Lemon wheel
Notes
  • Subtitute Bourbon instead of Rye + orgeat instead of grenadine = Baby's First Bourbon
Characteristics
  • Rye
    Tart
    Fruit forward
Name: Whiskey Smash
  • Method: Shaken
  • Glass: Julep Cup
Ingredients
  • 2oz Rye
    4-5 Lemon Wedges
    0.75oz Simple syrup
    Large handful of mint leaves
Process
  • - Build in shaker tin
    - Add lemon wedges - muddle
    - Add liquid ingredients
    - Add mint - lightly muddle
    - Add 2 kold draft cubes
    - Shake
    - Taste, add lemon juice or simple syrup if necessary
    - Dump
    - Top with crushed ice
Garnish
  • Lemon wheel
    Mint Bouquet
Notes
  • Like the Caipirinha, make sure the acidity and sweetness are balanced.
Characteristics
  • Rye
    Tart
Name: Whiskey Sour
  • Method: 2 Cube Shaken
  • Glass: Coupe
Ingredients
  • 2oz Bourbon (Our default, but ask)
    1oz Lemon
    0.75oz Simple syrup
    0.75oz Egg white
    Top with flourishes of Angostura bitters
Process
  • - Build in a shaker tin
    - Add 2 kold draft cubes
    - Extra Long shake
    - Fine strain
    - Top with flourishes of Angostura bitters
Garnish
  • Flourishes of Angostura bitters
Notes
  • I find that this is the one cocktail that people often order without realizing that modern bartenders usually make it with egg white, so please ask. Also, double check that the guest is fine with it being served up.
Characteristics
  • Bourbon / Rye
    Tart
Name: White Lady
  • Method: 2 Cube Shaken
  • Glass: Coupe
Ingredients
  • 1.75oz Gin
    0.75oz Cointreau
    0.75oz Lemon
    0.25oz Simple syrup
    0.75oz Egg white
Process
  • - Build in a shaker tin
    - Add 2 kold draft cubes
    - Extra Long shake
    - Strain
Garnish
  • Orange peel
Notes
Characteristics
  • Gin
    High ABV
    Tart
Name: White Negroni
  • Method: Stirred
  • Glass: Rocks
Ingredients
  • 1.5oz Gin (Bimini is preferred)
    1oz Cocchi Americano
    0.75oz Suze Gentian Aperitif
Process
  • - Build in glass
    - Add large cube
    - Stir
    - Garnish
Garnish
  • Grapefruit twist
Notes
Characteristics
  • Gin
    Spirit forward
    Bitter
Name: White Russian
  • Method: Shaken
  • Glass: Rocks glass
Ingredients
  • 1oz Vodka
    1oz Coffee Liqueur
    1oz Half n Half
Process
  • - Build in shaker tin
    - Add kold draft ice
    - Short shake
Garnish
  • No garnish
Notes
  • Traditionally, this drink is not shaken. However, being of three very different densities, I find that, while the built-in-glass, swirly version looks nice, it is less-than-pleasant to drink until the ingredients homogenize. For that reason (plus the nice froth), I think its best to give it a short shake.
Characteristics
  • Vodka
    Sweet
    Creamy
Name: Widow's Kiss
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 1.5oz Apple Brandy
    0.5oz Amontillado sherry
    0.25oz Benedictine
    0.25oz Yellow Chartreuse
    2 dashes Angostura bitters
Process
  • - Build in a mixing glass
    - Add cubed ice
    - Stir
    - Strain
Garnish
  • No Garnish
Notes
  • Some old-timey pre-prohibition mustache-curling cocktail from New York. It was a wee bit too sweet for me, so I added some sherry.
Characteristics
  • Apple Brandy
    Spirit forward
    Fruit forward
    Herbaceous
Name: Yellow Jacket
  • Method: Stirred
  • Glass: Nick and Nora
Ingredients
  • 2oz Mezcal
    0.5oz Dry Vermouth
    0.5oz Yellow Chartreuse
    1 dash of Orange bitters
    2 dashes of Lavender bitters
    2 drops Saline Solution
Process
  • - Building in mixing glass
    - Add kold draft ice
    - Stir
    - Strain
Garnish
  • Lemon twist
Notes
  • Adapted from the original, which was created at Employee's Only in NYC.
Characteristics
  • Mezcal
    Spirit forward
    Floral
    Sweet