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25 Cards in this Set
- Front
- Back
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Aviation
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2 oz gin
1/2 oz Maraschino 1/2 oz lemon juice 1910-20 |
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Bellini
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1 1/2 oz white peach puree
4 oz champagne 1/2 oz peach liqueur (opt) Stir gently, strain into champagne flute, no garnish Harry's Bar, Venice, 1940-50 |
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Blood and Sand
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3/4 oz Scotch whisky
3/4 oz sweet vermouth 3/4 oz Cherry Heering 3/4 oz orange juice Serve up; orange garnish 1920-30 |
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Bloody Mary
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1 1/2 oz. vodka
1/4 oz. lemon 2 dashes Worcestershire 4 dashes Tabasco 4 oz tomato juice salt and pepper to taste roll to chill, pour into goblet, no ice. Garnish is wedge of lemon and lime on side plate, dash of celery salt Harry's NY bar in Paris, 1920s |
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Caipirinha
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Muddle 1/2 lime, cored and quartered, with
3/4 oz syrup 2 oz. cachaca chill, serve in rocks glass Caipirissima (rum) Caipiroska (vodka) 1930-40 |
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Collins (Tom, John, Vodka)
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1-1/2 oz. gin, bourbon, vodka
3/4 oz lemon 3/4 oz syrup soda to fill served with ice, tall glass, orange and cherry flag John Collins was orig. Genever, now whiskey 1810-20 |
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Cosmopolitan
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1-1/2 oz citron vodka
3/4 oz Cointreau 1/4 oz lime juice 1 oz cranberry cocktail serve in cocktail glass, garnish with orange 1980-90 |
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Daiquiri
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1-1/2 oz white rum
3/4 oz syrup 3/4 oz lime juice serve in rocks glass, lime garnish Cuban, first classic cocktail designed outside USA 1900-10 |
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Gimlet
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2-1/2 oz London Dry Gin
1/2 oz preserved lime juice (Rose's) Shake and strain into up glass, or over ice in rocks glass. Originally served w/o ice, British naval officers' drink. 1890-1900 |
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Gin Fizz
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Same mix as Collins:
1-1/2 oz London gin 3/4 oz lemon juice 3/4 oz simple syrup soda shake gin, sugar and lemon, strain into highball (!) glass; top with soda. Different from Collins because of short glass, no ice, no garnish. 1870-80 |
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Irish Coffee
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1-1/2 oz Irish whiskey
1 oz simple syrup 4 oz hot coffee On top add 1" of unsweetened, slightly whipped cream 1940-50 |
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Mai Tai
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2 oz Jamaican rum
3/4 oz lime juice 3/4 oz orange curacao 1 tsp orgeat Shake, strain into double old fashioned glass, over ice. Garnish with wheel of lime, mint, orchid. 1940-50 |
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Manhattan
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2 oz rye or bourbon whiskey
1 oz sweet vermouth 2-3 dashes Angostura bitters Stir, strain into up glass. Garnish with cherry or lemon twist. (Dry Manhattan uses dry vermouth, lemon twist) 1870-80 |
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Margarita
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2 oz blanco tequila
1 oz Cointreau 3/4 oz lime juice 2 tsp agave syrup (optional, to taste) Shake well, strain into up glass with salted rim. Garnish w/ lime. BarSmarts says this is the most popular cocktail. 1930-40 |
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Dry Martini
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Old style, 1895-1915:
1-1/2 oz London gin 1-1/2 oz dry vermouth 1-2 drops orange bitters stir, serve up with orange or lemon twist Extra Dry Style (1950-60): 3 oz London gin 1 oz dry vermouth wash the ice with vermouth, strain off extra. Stir gin on washed ice. Serve up with olive. |
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Mint Julep
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2-1/4 oz bourbon whiskey
1 oz simple syrup Optional: float of Jamaican rum mint sprigs Lightly muddle one mint sprig in simple; add crushed ice to half-fill glass, add half of bourbon. Stir until glass frosts, add ice to top the glass, rest of bourbon, stir again, top the ice. Garnish with lots of mint sprig. This is the oldest of the core 25 drinks, 1790-1800. |
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Mojito
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1-1/2 oz light rum
3/4 oz lime juice 3/4 oz simple syrup mint soda Muddle sprig of mint in sugar in mixing glass, add lime and rum, shake well. Strain over ice in highball, add a splash of soda. Alternatively, build in serving glass, leaving mint in situ. Garnish with fresh mint sprig. Cuban, 1920-30 |
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Negroni
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1 oz Campari
1 oz London gin 1 oz sweet vermouth Stir and strain into rocks glass. Barsmarts alleges that Count Negroni liked his with 1-2 oz of soda, garnished with orange peel or slice. If serving w/o soda, serve in up glass. Italy, 1910-20 |
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Old Fashioned
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Old style, 1800-10:
2 oz bourbon whiskey 1 tsp sugar, or cube 3 dashes Angostura bitters soda Muddle sugar with bitters and 1 tsp soda. Add whiskey, ice, and stir. (NO more soda in this version.) Garnish with lemon twist. New style (1910-20): Muddle orange ring and cherry with the sugar; discard orange rind, build as before. Top with soda or water. Garnish with cherry and orange flag. |
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Pisco Sour
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2 oz Pisco
1 oz lemon juice 1 oz syrup egg white 7 drops Angostura bitters Shake all except bitters for good foam. Strain into up glass, dot the foam with bitters. National drink of Peru and Chile. 1920-30 |
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Rob Roy
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2 oz Scotch whisky
1 oz sweet vermouth 2 drops Angostura bitters Stir, serve in up glass with cherry or lemon twist Dry version: use dry vermouth, lemon twist. Followed on heels of Manhattan, 1890-1900 |
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Sazerac
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2 oz rye whiskey
1/2 oz simple syrup 3 dashes Peychaud's bitters splash of absinthe swirl absinthe in mixing glass, pour out. Add other ingredients, stir to cold. Strain into chilled rocks glass. Garnish with lemon peel. Originally a cognac drink. 1870-80 |
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Sidecar
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1-1/2 oz cognac
3/4 oz lemon juice 3/4 oz Cointreau Shake, serve up with sugared rim, with orange peel. France, 1920-30 |
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Stinger
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2-1/2 oz cognac
1/2 oz white creme de menthe *Shaken*, rocks glass with crushed ice, or up, no garnish. 1890-1900 |
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Whiskey Sour
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1-1/2 to 2 oz bourbon or rye whiskey
3/4 oz lemon juice 3/4 oz simple syrup Stir, rocks glass; flag garnish 1850-60 |
