Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
90 Cards in this Set
- Front
- Back
- 3rd side (hint)
|
Alexander |
1oz Gin/Brandy 1oz Dark Creme de Cacao 1oz Heavy Cream Shake&Strain (Nutmeg) |
History: The original Alexander, with equal parts gin, creme de cacao and cream was created around 1915. It was a prohibition favourite as the cream and nutmeg helped to disguise the rough taste of the homemade 'bathtub' gin. It slipped from popularity mainly due to the success of the Brandy Alexander in the 1930's. |
|
|
Americano |
1 1/2oz Sweet Vermouth 1 1/2oz Campari Soda Water Build (Orange Wheel) |
History: It was first served in the 1860's at Garspare Campari's bar in Milan, Italy. Originally named the Milano-Torino because of the origins of it's ingredients, but was later renamed because of its popularity among American tourists during Prohibition. This cocktail was the first cocktail ordered by Bond in the first novel, Casino Royale. |
|
|
Aviation Cocktail |
2oz Gin 1oz Maraschino 1/2oz Lemon Juice 1/4oz Creme de Violette (optional) Shake&Strain (Flamed Lemon Zest) |
History: We really don't know who first created it but, according to David Wondrich it was first printed in a 1916 book by Hugo Ensslin 'Recipes for Mixed Drinks'. The drink recently became one of the classics for passionate drinkers to try. |
|
|
B52 |
Equal parts of Kahlua, Baileys and Grand Marnier Shooter or Shake&Strain (None) |
History: This was one of the first floaters that came along with disco era and is still one of the best today. |
|
|
Bacardi Cocktail |
1 1/2oz Bacardi Light 1oz fresh Lemon Juice 1oz Simple Syrup 3 dashes of Grenadine Shake&Strain (flamed Lemon Zest)
|
History: Originated in cuba in 1917 and boomed in the 1930s. This is a great classic it is an excellent example of good marketing. In 1936 the New York Supreme Court ruled that an authentic Bacardi Cocktail had to be made with Bacardi. |
|
|
Bamboo Cocktail |
1oz Fino Sherry 1oz Martini Dry 1oz Martini Rosso 1 Dash Angostura Orange Bitters Stir&Strain (lemon twist) |
History: Variation of the martini. Created sometime around the 1890's by Louis Eppinger at the Grand Hotel in Yokohama, Japan. It made its way to USA and was sometimes known as the Boston Bamboo. |
|
|
Bee's Knees |
2oz Gin 3/4oz Honey Syrup 1/2oz Lemon Juice Shake&Strain (none) |
History: From the prohibition era, made to disguise the harsh taste of prohibition gin. One of the first recipes that does not contain sugar but uses an alternative sweetener. |
|
|
Bellini Cocktail |
1 1/2oz White Peach Puree 3oz Prosecco Stir&Strain (none) |
History: Invented by Giuseppe Cipriani in 1948 at Harry's bar in Venice. Originally only made 4 months of the year until his son found flash frozen peach puree. |
|
|
Between The Sheets |
1 1/2oz Brandy 1/2oz Benedictine/Light Rum 1/2oz Cointreau 3/4oz Lemon Juice Shake&Strain (Orange/Lemon Twist & Sugar Rim) |
History: Relative of the side car some people replace the benedictine for rum it was created in the 1930s during probihition by Harry Macelhone of Harry's New York bar in Paris. Brandy and rum combinations are often seen in classic drinks such as a Boston Sidecar, and Embassy Cocktail. |
|
|
Black Russian |
1 1/2oz Vodka 3/4oz Kahlua Build (None) |
History: Thought to have been created around 1949 by Gustav Tops, a hotel bartender in Brussels. The drink is said to be inspired by Perle Skirvin Mesta, the US Ambassador to Luxembourg and rich American socialite who the phrase 'hostess with the mostess' was coined for. |
|
|
Blue Blazer |
1 1/2oz Scotch (warmed) Splash of Lemon Juice 1/4oz Simple Syrup Build ( Flamed Lemon Twist) |
History: Jerry Thomas created this drink in the 1800's while working at the El dorado a gambling saloon in San Francisco an etchings of him making this drink is possibly the most famous images of "The Professor." |
|
|
Blood & Sand |
3/4oz Scotch 3/4oz Cherry Heering 3/4oz Sweet Vermouth 3/4oz Orange Juice Shake&Strain (Flamed Orange Zest & Cherries)
|
History: Created in 1922 named after Rudolph Valentino's blood & sand bullfighter movie. One of the worlds most well known whisky based cocktails. |
|
|
Bloody Mary |
1 1/2oz Vodka 2 Dashes Worcestershire, 4 Dashes Tabasco 4oz Tomato Juice, 1/4oz Lemon Juice Pinch of Salt & Pepper Rolled (Lemon etc) |
History: Created by Fernand Petiot in 1921 in Harry's New York bar in Paris. It is said that the name came from a regular named mary who always ordered the drink while waiting for her husband the women resembled Bloody Mary Queen of Scots. |
|
|
Bobby (Robert) Burns #1 |
2oz Scotch 1oz Sweet Vermouth 1/4oz Benedictine Stir&Strain (Shortbread) |
History: Created around the 1920's in The Old Waldorf Astoria (site of The Empire State Building today). There is some dispute as to where it gets its' name. Some sources say it was named after Robert Burns, the famed Scottish poet of the 1700's, yet other sources claim it was named for the owner of a Cigar Shop that used to buy in the bar. |
|
|
Bobby (Robert) Burns #2 |
2oz Scotch 1oz Sweet Vermouth Dash Orange Bitters 1/2oz Absinthe Stir&Strain (Cherry) |
History: Created around the 1920's in The Old Waldorf Astoria (site of The Empire State Building today). There is some dispute as to where it gets its' name. Some sources say it was named after Robert Burns, the famed Scottish poet of the 1700's, yet other sources claim it was named for the owner of a Cigar Shop that used to buy in the bar. |
|
|
Boulevardier |
1 1/2oz Bourbon 1oz Sweet Vermouth 1oz Campari Build (Orange Twist) |
History: The Boulevardier was made for Erskine Gwynne by Harry McElhone at his Harry's New York Bar in Paris. The drink appears in his 1920's book 'Bar Flies and Cocktails'. Like Harry, Erskine Gwynne was an American expatriate but he was also a socialite nephew of Railroad tycoon Alfred Vanderbilt and the editor of a magazine called 'The Boulevardier', hence the name of the drink. |
|
|
Bramble |
1 1/2oz Gin 3/4oz Lemon Juice 1/2oz Simple Syrup 1/2oz Mure Shake, cap, drizzle (Lemon Wheel & Blackberries) |
History: Created by Dick Bradsell in 1984 at Freds Club in Soho, London. It is an adapted gin sour, either lemon or lime is used. |
|
|
Brandy Cocktail |
2oz Brandy 1/2oz Orange Curacao 2 Dashes Angostura Bitters 2 Dashes Peychaud Bitters's Shake&Strain (Lemon Twist) |
History: This drink is the formula for the original definition of a cocktail - distilled spirit, sugar, water, bitters. In this case, the orange curaçao acts as the 'sugar'. In the early days of cocktails (1800's) you would order a drink by naming the base spirit, i.e.. brandy cocktail, whiskey cocktail etc. |
|
|
Brandy Crusta |
1 1/2oz Brandy 1/4oz Maraschino 1/4oz Cointreau 1/4oz Lemon Juice Shake&Strain (Lemon Spiral & Sugar Rim) |
History: Crustas were extra fancy cocktails invented by Joseph Santina who opened the Jewel of the south in 1852 on Gravier street in New Orleans. |
|
|
Breakfast Martini |
1 1/2oz Gin 3/4oz Lemon Juice 3/4oz Cointreau 1 BS Orange Marmalade Shake&Strain (Lemon/Toast/None) |
History: Created at the lanesborough Hotel in London by Salvatore Calabrese in the 1990s it is a twist on a White Lady. |
|
|
Bronx Cocktail |
1 1/2oz Gin 1/4oz Sweet Vermouth 1/4oz Dry Vermouth 1 1/2oz Orange Juice Shake&Strain (Orange Twist/Angostura Bitters) |
History: Created in 1906 by Johnny Solon a bartender at New York's Waldorf-Astoria hotel. Named after the Bronx zoo. This is reputedly the first cocktail to use fruit juice. |
|
|
Brooklyn |
1 1/2oz Straight Rye Whiskey 1/2oz Dry Vermouth 1/4oz Amer Picom 1/4oz Maraschino Liqueur Stir&Strain (Cherry) |
History: Thought to have originated at the St George Hotel in Brooklyn, America. Variation of the Manhattan. |
|
|
Caipirinha |
2oz Cachaca 3/4oz Brown Sugar Syrup 4 Lime Wedges Muddle, Churn (None) |
History: Roughly translates to "countryside drink" and it is the national drink of Brazil. |
|
|
Champagne Cocktail |
2 Dashes Angostura Bitters Sugar Cube Soaked in Bitters 1/2oz Cognac Filled with Champagne Soak, fill (None) |
History: The classic recipe has been traced back to 1862 in the jerry thomas book The Bon Vivant's Companion. |
|
|
Charlie Chaplin Cocktail |
1oz Apricot Brandy 1oz Sloe Gin 1oz Lime Juice Shake&Strain (Lime Twist) |
History: This cocktail was one of the premier drinks of the Waldorf-Astoria prior to 1920. The drink is named in honor of the famous actor Charlie Chaplin. |
|
|
Clover Club |
1 1/2oz Gin 3/4oz Simple Syrup 3/4oz Lemon Juice 1/4oz Raspberry Syrup 2 Teaspoons of Egg White Shake&Strain (Raspberry/None) |
History: According to The Old Waldorf-Astoria Bar Book the drink was first created at the bar of the Bellevue-Stratford in Philadelphia, a popular hang out for "literary, legal, financial, and business lights of the Quaker City" of the 1800's which were called "The Clover Club". |
|
|
Corpse Reviver #2 |
3/4oz Gin 3/4oz Triple Sec 3/4oz Lemon Juice 3/4oz Lillet Blanc 1/8oz Absinthe Shake&Strain (Lemon Zest) |
History: Published in the 1930 "The Savoy Cocktail Book" where Harry Craddock says if you were to drink four of these in quick succession you would unrevive the corpse again. |
|
|
Cosmopolitian |
1 1/2oz Citron Vodka 1/2oz Cointreau 1/4oz Lime Juice 1oz Cranberry Juice Shake&Strain (Flamed Orange Zest) |
History: First appeared on menus in the late 1980's, first in New York City at the Odeon in TriBeCa and in San Francisco at the Fog City Diner. Rumoured that Cheryl Cook invented it but the recipe was standardised by Dale Degroff |
|
|
Cuba Libre |
2oz Cuban Rum Fill with Coke 4 Lime Wedges Muddle, build (None) |
History: Born out of Cuba Libre's War of Independence with the Spanish. Coca-cola was popular and widely available in Cuba during the 1900's when American Soldiers were still stationed there and used to drink Bacardi Rum and Coke with a squeeze of lime. The drink was given it's name, meaning 'free Cuba' by a Captain Russell. This event is even supported by an affidavit from a witness. |
|
|
Daiquiri Straight Up |
1 1/2oz Light Rum 1oz Sugar Syrup 3/4oz Lime Juice Shake&Strain (None) |
History: Cuban classic gets its name from the town of the same name in the Oriente province. The recipe was created by an American mining engineer, Jennings Cox and a Cuban engineer, Pagliuchi in the late nineteenth century. Barmen in Havana, especially Constantino Ribalaigua Vert, further refined it. |
|
|
Egg Nog |
6 Eggs (separated) 3/4 Cup Sugar 1L Milk 1/2L Cream 6oz Bourbon 6oz Spiced Rum 1 Whole Nutmeg (grated) |
Procedure: Beat egg yolks well until they turn light in colour, add half cup of sugar as you beat. Add milk, cream and liquors. Then, beat egg whites with remaining sugar until they peak. Fold whites into the mix. Grate fresh nutmeg over the drink. |
|
|
Embassy Cocktail |
3/4oz Brandy 3/4oz Cointreau 3/4oz Appletons 1/2oz Lime Juice Dash Angostura Bitters Shake&Strain (Lime Twist) |
History:Created in 1930 at the famous Embassy Club speakeasy in Hollywood, USA. There is a more recent version called the Boston Sidecar. |
|
|
Espresso Martini |
3/4oz Vodka 3/4oz Kahlua 1oz Espresso Shake&Strain (Brown Sugar Rim) |
History: Created by Dick Bradsell and adapted from his 1983 'Vodka Espresso' invented at the Soho Brasserie, London. |
|
|
Fish House Punch |
1oz Cognac 1oz Gold Rum 3/4oz Creme de Peche 3/4oz Lemon Juice 1/4oz Sugar Syrup 2oz Chilled Water Shake&Strain (Lemon Slice & Grated Nutmeg)
|
History: Probably the most famous punch recipe, it is believed to have originated at a Philadelphia Fishing and Social Club with the first written reference of the punch in 1794. |
|
|
French 75 |
1 1/2oz Gin 1/2oz Lemon Juice 1/4oz Sugar Syrup Champagne Shake&Strain (Lemon Twist) |
History: The story of the French 75 goes back to around 1915 when Harry MacElhone is said to of created it at the New York Bar in Paris. Although he credited Macgarry of the Buck's Club London in a later book. It was brought to the U.S. by returning World War I pilots and became a popular drink at New York City's Stork Club. The name comes from a 75mm French field gun that was said to have the same kick as the drink. At some point in its early history this drink was made with Cognac in place of the gin and there is some question as to which version is the real French 75, but gin is the more common now. To add another twist, if the same drink is made with vodka for the base spirit, it is a French 76. |
|
|
Gibson |
2 1/2oz Gin 1/2oz Dry Vermouth Stir&Strain (2 Cocktails Onions) |
History: Charles Dana Gibson produced very popular drawings during between 1890 and 1930. It is said the drink is name for the well-endowed portraits of the Gibson girls - hence the two cocktail onions. Charles Gibson was a member of New York's 'The Players Club' were the drink was created. |
|
|
Gimlet |
2 1/2oz Gin/Vodka 1/2oz Lime Cordial Shake&Strain (Lime Twist) |
History: Various stories have been circulated concerning the Gimlet and how it got its unusual name. It is however, unanimously agreed that it was promoted and drunk by British officers back in the 19th Century. Citrus juice was a huge health benefit to sailors as it prevented them from catching scurvy; an often brutal and painful illness brought on by a deficiency of vitamin C that many sailors previous to the 18th and 19th Century had died from. Rear-Admiral Sir Thomas Desmond Gimlette (served 1879-1913) has been cited by some as the namesake of the Gimlet; acting as a doctor to sailors, he was said to have mixed gin with lime in order to mask the bitter taste. He allegedly introduced this to his mates to help them take the lime juice as an anti-scurvy medication. |
|
|
Godfather |
1oz Scotch 1oz Amaretto Build (None) |
History: When made with Vodka its a Godmother and when made with Cognac its a Godchild. |
|
|
Grasshopper |
1oz Green Creme de Menthe 1oz White Creme de Cacao 2oz Heavy Cream Shake&Strain (None) |
History: Began as an entry into a cocktail competition in New York in 1928, before the end of prohibition, gained second prize. Popular by the 1960's, as it was mostly housewives doing the grocery shopping and favouring the sweeter, dessert type drinks. |
|
|
Grog (Navy) |
1 1/2oz Pussers Navy Rum 1oz Orange Curacao 3/4oz Lime Juice 2oz Fresh Orange Juice 2oz Water Dash Angostura Bitters |
History: Similar beginnings to the gimlet - The British sailors added lime juice to their daily ration of rum to help ward off scurvy. Due to the huge amount of 'grog' they drunk they soon became known as 'limeys'. |
|
|
Harvey Wallbanger |
1 1/2oz Vodka 4oz Orange Juice 1/2oz Galliano (floated) Build & Float (Orange Wedge) |
History:The Harvey Wallbanger appears in literature as early as 1971. The cocktail is reported to have been invented in 1952 by three-time world champion mixologistDonato "Duke" Antone (Paolantonio). The drink purportedly was named after a Manhattan Beach surfer who was a regular patron of Duke's Blackwatch Bar on Sunset Boulevard in Hollywood during the early 1950s. |
|
|
Hemingway Daiquiri |
1 1/2oz White Rum 1/4oz Maraschino 1/2oz Grapefruit Juice 3/4oz Sugar Syrup 3/4oz Lime Juice Shake&Strain (None) |
History: Created by Constantino Ribalaigua Vert of the El Floridita Bar in Havana in 1921. Named for Ernest Hemingway after he visited the bar, he liked his drink without sugar. Hemingway was affectionately known as 'papa' in Cuba and the drink was originally known as 'daiquiri like pap' and then later 'papa double'. Years later, Antonio Meilan at the same bar added Grapefruit and Maraschino. |
|
|
Honeymoon Cocktail |
2oz Applejack 1/2oz Benedictine 1/2oz Orange Curacao 1/2oz Lemon Juice Shake&Strain (Lemon Twist) |
History: The Honeymoon Cocktail is one of the signature cocktails from the Brown Derby in Hollywood, California that was probably featured alongside other 1930's legends. |
|
|
Honolulu Cocktail |
2oz Gin 1/2oz Pineapple Juice 1/2oz Orange Juice 1/4oz Lemon Juice 1/4oz Sugar Syrup Dash Angostura Bitters Shake&Strain (Sugar Rim & Lemon Twist) |
History: The Honolulu Cocktail was one of the signature cocktails in 1930's Hollywood at the Brown Derby and it remains one of the best tropical gin cocktails. |
|
|
Horse's Neck |
1 1/2oz Bourbon 5oz Ginger Ale 3 Dashes Angostura Bitters Build (Lemon Spiral) |
History: The key to a Horse's Neck is the lemon peel which hangs off the rim of the glass and resembles the neck of a horse hanging into the drink. Sometimes brandy is used instead of bourbon. |
|
|
Hot Buttered Rum |
1 Small Slice Soft Butter 1 Tsp Brown Sugar Spices (Optional) Vanilla Extract 2oz Dark Rum Hot Water |
History: N/A |
|
|
Hot Toddy |
1 Spoon Runny Honey 2oz Scotch 1/2oz Lemon Juice 1/2oz Sugar Syrup 3 Dried Cloves Top with Boiling Water Build, Stir (Lemon Wedge) |
History: N/A |
|
|
Hurricane |
1oz Dark Rum 1oz Light Rum 1/2oz Galliano 3/4oz Lime Juice 2oz Passionfruit Nectar or less Passionfruit Syrup 2oz Orange Juice 2oz Pineapple Juice 1oz Sugar Syrup Dash Angostura Shake&Strain (Tropical Fruit) |
History: The Hurricane became popular at Pat O'Briens bar in 1940's New Orleans, apparently debuted at the 1939 World's Fair and was named after the hurricane lamp-shaped glasses the first drinks were served in. It's said that O'Brien created the heavily rummed drink as a means to get rid of the large stock of rum his Southern distributors forced him to buy. |
|
|
Jack Rose |
1 1/2oz Applejack 1oz Sugar Syrup 3/4oz Lemon Juice 2 Dashes Grenadine Shake&Strain (Cherry & Apple Slice) |
History: Named after the pink rose called the Jacquemot Rose according to Albert Stevens Crockett, author of the Old Waldorf bar book (1931). |
|
|
Kir Royal |
1/2oz Cassis Fill With Champagne Build (None) |
History: The Kir became popular in French cafes in the middle of the 19th century and was further popularized by Felix Kir after World War II. The then mayor of Dijon in Burgundy, France, served the drink often to promote his region's fine products (wine and creme de cassis). The name Kir has been associated with the drink ever since. There are also many variations of this wine cocktail (see below), each unique but carrying on the Kir tradition. |
|
|
Knickerbocker |
2oz Appletons Rum 1/2oz Orange Curacao 1/2oz Raspberry Syrup 3/4oz Lemon Juice Shake&Strain (Lemon Twist) |
History: This recipe is adapted from Jerry Thomas's 'How to Mix Drinks' in 1862. This can also be served over crushed ice with berries as a garnish. |
|
|
Last Word |
3/4 ounce gin 3/4 ounce lime juice 3/4 ounce Green Chartreuse 3/4 ounce maraschino liqueur Shake&Strain (None/Lime Twist) |
History: Believed to have been developed during Prohibition. The story goes that it was developed at the Detroit Athletic Club. This is all according to Ted Saucier's Bottoms Up, and is quoted by Paul Clarke at The Cocktail Chronicles. |
|
|
Long Island |
1/2oz Vodka 1/2oz Rum 1/2oz Gin 1/2oz Tequila 1/2oz Triple Sec 1/2oz Sugar Syrup 3/4oz Lemon Juice Fill With Coke Shake&Strain (Lemon Wheel) |
History: This infamous drink reached the height of its popularity in the early 1980s of the many stories surrounding its origin, perhaps the most credible attributes its creation to sometime in the late 1970s by Robert (Rosebud) Butt at Oak Beach Inn in Babylon, New York. This area of New York State is know as 'Long Island' and the drink looks like iced tea disguising its contents - a fact that has many claiming its true origins lie with Prohibition. |
|
|
Mai Tai |
2oz Appletons Rum 3/4oz Lime Juice 1/2oz Orange Curacao 1/4oz Orgeat 1/4oz Sugar Syrup Shake&Strain (Mint Sprig) |
History: In 1934, Victor Jules Bergeron, or Trader Vic as he became known, opened his first restaurant in Oakland, San Francisco. He served great food but he is best known for the rum based cocktails he created. One evening in 1944 he tested a new drink on two friends from Tahiti, Ham and Carrie Guild. After the first sip, Carrie exclaimed, "Mai Tai-Roa Ae", which in Tahitian means 'out of this world - the best!'. So Bergeron named his drink the Mai Tai. The original was based on 17 year old Jamaican J. Wray & Nephew rum. |
|
|
Manhattan |
2oz Blended/Straight Whiskey 1oz Sweet Vermouth 2 Dashes Angostura Bitters Optional Sweet, Dry or Perfect Stir&Strain (Cherry) |
History: One of the finest and oldest cocktails, this is a trueclassic cocktail. The Manhattan was the first cocktail that used vermouth as a modifier. As with aMartini, there are slight variations of the drink that are a matter of preference. |
|
|
Margarita |
1 1/2oz Tequila 1oz Cointreau 3/4oz Lime Juice Shake&Strain (Lime Twist) |
History: The Margarita can be considered a Tequila Sour, or a Tequila Sidecar, and two variations of this classic cocktail date back to the 1930s - the Tequila Daisy and the Picador. Both, however, lack the distinctive salt rim. There are many people who claim to have invented the Margarita, which, as Spanish for "daisy" and a popular woman's name, would have been a very common name for a drink. The top claimants for the invention lie between 1930 and 1948. |
|
|
Margarita (Tommy's) |
1 1/4oz Tequila 1/2oz Agave Water 3/4oz Lime Juice Shake&Strain (Lime Wheel) |
History: Created by Julio Bermejo and named after his family's Mexican restaurant and bar in San Francisco, the self-proclaimed "premier tequila bar on earth". Tommy's was set up in 1965. |
|
|
Martinez |
2oz Sweet Vermouth 1oz Gin 1/4oz Maraschino Dash Orange Bitters Stir&Strain (Orange Twist) |
History: Probably the forerunner of the Martini, the first known recipe for this drink appears in O.H. Byron's 1884 "The Modern Bartender" where it is listed as a variation to the Manhattan. It's first written standalone listing in a recipe book appears in Harry Johnston's 1888 Bartender's Manual. Although the drink appears in his 1887 Bartenders' Guide (as a variation), there is no evidence that Jerry Thomas invented the Martinez and significantly he omits the drink from the earlier 1862 edition of his Bartender's Guide. Many claim that one Julio Richelieu created the drink in 1874 for a gold miner and that the drink is named after the Californian town of Martinez, where that unnamed gold miner enjoyed this libation. |
|
|
Martini |
3 Parts Gin/Vodka 1 Part Dry Vermouth 1 Bs Olive Brine (Optional) Stir&Strain (Lemon/Lime/Olives) |
History: Martinis were known in the late 1880s, it seems to have evolved from the Manhattan through the Martinez and was originally sweet (the dry martini came later around 1906) with curaçao and orange bitters added. Curacao rapidly left the drink, but orange bitters remained a usual ingredient until the 1940s. |
|
|
Mary Pickford Cocktail |
2oz White Rum 1 1/2oz Pineapple Juice 1/4oz Maraschino 1 Tsp Grenadine Shake&Strain (None)
|
History: Created in the 1920s (during Prohibition) by Fred Kaufman at the Hotel Nacional de Cuba, for the silent movie star and wife of Douglas Fairbanks. Mary was in Cuba filming a movie with Charlie Chaplin. |
|
|
Mint Julep |
2oz Bourbon 1/2oz Sugar Syrup 1 Mint Sprigs Shake&Strain (Mint Sprig) |
History: The juleps were the first American drink to attract international attention. Everyone thinks 'bourbon' when they think julep but actually the first juleps were made with cognac and peach brandy. The name derives from the Arabic word 'julab' meaning rosewater and the first known written reference to the cocktail style julep was by a Virginia gentleman in 1787. Some say it originated in Persia and travelled to Europe where the rose petals were substituted for indigenous mint. The julep we know today reached Britain in 1837 thanks to the novelist Captain Frederick Marryat. By the 1900s, Whiskey had become the preferred base spirit. The julep is the traditional drink of the Kentucky Derby, during which over 80,000 juleps are served. Traditionally served in a pewter or silver cup, named the julep cup. |
|
|
Million Dollar Cocktail |
1 1/2oz Gin 1/2oz Sweet Vermouth 1/2oz Pineapple Juice 1/2 Small Egg White 2 Dashes Of Grenadine Shake&Strain (None) |
History: Created by Ngiam Tong Boon, around 1910, at the Long Bar, Raffles Hotel in Singapore. Ngiam Tong Boon also created the Singapore Sling. |
|
|
Mojito |
1 1/2oz Light Rum 3/4oz Lime Juice 1oz Sugar Syrup 1 Mint Sprigs 2 Dashes Angostura Bitters (Optional) Soda Shake&Strain (Mint Sprig) |
History: The exact origins of the mojito and its name are untraceable although some trace it back to 1586 and a medicinal drink named after Sir Francis Drake. He was one of a band of privateers, sponsored by Queen Elizabeth I to plunder Spanish cities in the New World and seize their riches. Some say the drink was not originally Cuban but was invented on board Drake's ship which carried mint to mix with cane spirit, sugar and lime to make a drink to relieve fever and colds. The bar that made the Mojito famous is Havana's La Bodeguita del Medio bar, which Hemingway used to frequent. |
|
|
Monkey Gland |
2oz Beefeater Gin 1 1/2oz Orange Juice 1 Tsp Grendine Splash of Ricard Shake&Strain (Flamed Orange Zest) |
History: Created in the late 1920s by Harry McElhone at his Harry's New York Bar, Paris. The Monkey Gland takes its name from the work of Dr Serge Voronoff, who attempted to delay the ageing process and worked with transplanting monkey testicle tissue or monkey glands. During the time that Absinthe was illegal in the U.S, many bartenders learned to make the drink with Benedictine which is a nice twist. |
|
|
Moscow Mule |
1 1/2oz Smirnoff Vodka Fill With Ginger Beer Build (Lime Wedge) |
History: The classic combination was born around 1941. John G. Martin had recently acquired the rights to Smirnoff vodka for a small Connecticut based liquor and food distributor and Jack Morgan, the owner of Hollywood's famous British Pub ,the Cock'n'Bull Saloon was trying to launch his own ginger beer. The two men met and hit on the idea of mixing Martin's vodka with Morgan's ginger beer and adding a dash of lime to create a new cocktail, the Moscow Mule. The drinks success is greatly due to its being served in a five ounce copper mug with a kicking mule engraved on the side. Morgan's girlfriend had recently inherited a copper factory which made the previously poorly selling copper mugs. In 1947 the Polaroid Land Camera was invented. Martin bought a camera and went from bar to bar photographing bartenders holding a bottle of Smirnoff vodka and copper mule mug. He gave one photo to the bartender and took one to the neighbouring bar to show them what they were missing out on- a stroke of marketing genius. |
|
|
Negroni |
1oz Gin 1oz Sweet Vermouth 1oz Campari Build (Flamed Orange Zest) |
History: Created between 1919 and 1921 when Count Camillo Negroni was drinking at the Casoni Bar (later named the Giacosa) on Tornabuoni Street in Florence, Italy. Count Camillo Negroni asked for an Americano with 'a bit more kick'. Bartender Fosco Scarselli answered the request by adding gin. It then gained popularity through other customers asking for one of Count Negroni's drinks, which simply became known as a Negroni. |
|
|
Old Fashioned European |
1 1/2oz Makers Mark Bourbon 1oz Rye Whiskey 1/2oz Sugar Syrup 3 Dashes Angostura Bitters Stir&Strain (Orange Twist) |
History: When the word 'cocktail' first started being used in 1806, you would order your drinks by saying "the whiskey cocktail" or "the gin cocktail". Around the 1860s, new cocktails were popular using a variety of ingredients and techniques. The old timers wanted nothing to do with the new drinks and only wanted the drinks 'the old fashioned way'. The term first appeared in print in 1880. For many years it was believed that The Pendemmis Club in Kentucky created the Old Fashioned cocktail — but they didn’t open their doors until 1881. They did a lot to popularize it, however, and probably set the standard of this drink using whiskey. |
|
|
Old Fashioned American |
2oz Bourbon 1/4oz Sugar Syrup 2 Maraschino Cherries & Syrup 1/2 Slice of Orange 2 Dashes Angostura Bitters Stir&Strain (Orange Slice & Cherry) |
History: In the US orange and lemon segments, and sometimes even a maraschino cherry, are regularly muddled when making an Old Fashioned. The practice probably originated during Prohibition as a means of disguising rough spirits. This practice is almost unknown in England and as Crosby Gaige wrote in 1944, "Serious-minded persons omit fruit salad from Old Fashioneds". |
|
|
Paloma |
2oz Tequila 1/2oz Lime Juice Fill With Ting Pinch Of Salt Build (Lime Wedge & Salt Rim) |
History: Paloma is Spanish for 'dove' and this well known cocktail in Mexico was created by the legendary Don Javier Delgado Corona, owner/bartender of La Capilla (the chapel) in Tequila, Mexico. Still mixing even his 80s, Don Javier is noted for stirring his drinks with a huge knife. |
|
|
Pina Colada |
1 1/2oz Light Rum 1oz Goslings Rum 2oz Coco Lopez 1oz Heavy Cream 4oz Pineapple Juice Dash Angostura Bitters Crushed Ice Blend (Pineapple Fan) |
History: Three Puerto Rican bartenders contest the ownership of their country's national drink. Ramon 'Monchito' Marrero Perez claims to have made the first made it at the Caribe Hilton Hotel's Becachcomber Bar in San Juan on 15th August 1952, using the then newly available Coco Lopez cream of coconut. Ricardo Garcia, who also worked at the Caribe, says that it was he who invented the drink. And Ramo Portas Mingot says he created it in 1963 at the Barrachina Restaurant in Old San Juan. It could be that all three Puerto Rican's played their part in the Pina Colada's creation.. Perhaps Ricardo Garcia tweaked a cocktail originally created by his colleague. It is plausible that the cocktail was christened Pina Colada at the Barrachina Restaurant a decade after first being created at the Caribe Hilton, after all it is not mentioned in cocktail books until the late 1960s. The Barrachina Restaurant displays a plaque supporting Ramon Portas Mingot's claim to the drinks creation to this day. |
|
|
Pisco Sour |
1 1/2oz Pisco 1oz Lime Juice 1oz Sugar Syrup 1 Small Egg White (Orange Flower Water Optional)1 1/2oz Pisco 1oz Lime Juice 1oz Sugar Syrup 1 Small Egg White (Orange Flower Water Optional) Shake&Strain (Bitters) |
History: The national drink of Peru and Chile and both countries lay claim to the origins of the drink and the spirit it is made from. The Pisco Sour is said to have been created in the early 1920s at Bar Morris in Peru. The drinks recent popularity outside of its native Peru and Chile is attributed to Joe Baum who promoted the drink in the 1960s at La Fonda Del Sol in New York. |
|
|
Planter's Punch |
1oz Dark Rum 1oz Light Rum 1/2oz Orange Curacao 1/2oz Sugar Syrup 2oz Orange Juice 2oz Pineapple Juice 1/4oz Lime Juice Dash of Grenadine Dash Angostura Bitters 2oz Soda Water (Optional) Shake&Strain (Orange & Cherry) |
History: Classic rum drink that first appeared in print in a 1908 edition of The New York Times. Like many others, this drink has a disputed origin but the most likely is that it was created in the late 19th century by the founder of Myer's Rum, Fred L. Myers. The recipe on the back of each bottle is known as the old plantation formula and uses classic rum punch portions of 1 sour (lime), 2 sweet (sugar), 3 strong (rum) and 4 weak (water). |
|
|
Porn Star |
1oz Vanilla Vodka 1oz Passion Fruit Puree 3/4oz Passoa 3/4oz Passionfruit Syrup Shake&Strain (Prosecco & Passionfruit) |
History: Created by Douglas Ankrah at LAB bar, London, England in the 1990s. |
|
|
Ramos Gin Fizz |
1 1/2oz Gin 1/2oz Lemon Juice 1/2oz Lime Juice 1/2oz Sugar Syrup (Cream) 1 Small Egg White 2 Dashes Orange Flower Water Fill With Soda Shake&Strain (Lemon & Lime) |
History: Created in 1888 by Henry C. Ramos at The Imperial Cabinet Saloon on the corner of Gravier and Carondelet Street in New Orleans. Originally named The New Orleans Fizz, the bar would often have 20 bartenders and shaker boys dedicated to just making the Ramos Gin Fizz cocktail. The drink is known to take 12 minutes to make due to the consistency of the ingredients. The recipe remained a closely guarded secret and driven by the success of his creation, in 1907, Henry opened his own bar, The Stag, down the street opposite the entrance to The St Charles Hotel. In the 1915 mardigras, 35 shaker boys nearly shook their arms off but were still unable to keep up with demand. With the onset of Prohibition in 1920, Henry was forced to close his bar. He died in 1928, believing that his drink would never be served in an American bar again. The recipe remained a secret until his brother, Charles Henry Ramos, published his recipe in a full page advertisement. In 1935, The Roosevelt, now named The Fairmont Hotel, in New Orleans, purchased the rights to the Ramos Gin Fizz from Henry's son. |
|
|
Rob Roy |
2oz Scotch 1oz Sweet Vermouth Dash Angostura Bitters Stir&Strain (Orange Twist) |
History: Created in 1894 at New York's Waldorf - Astoria Hotel (the Empire State Building site today) and named after the Broadway show that was showing at the time. |
|
|
Rusty Nail |
2oz Scotch 3/4oz Drambuie Build In Order (None) |
History: Created in 1942 at a Hawaiian bar for the artist Theodore Anderson. The proportions of Scotch to Drambuie vary widely and it's a matter of taste. |
|
|
Sazerac |
2oz Rye Whiskey 1/2oz Sugar Syrup 4 Dashes Creole Bitters Absinthe Mist Stir&Strain (Lemon Zest) |
History: Traditionally based on cognac or rye whiskey, as David A. Embury says of the Sazerac in his seminal 1948 Fine Art of Mixing Drinks, "essentially it is merely an Old Fashioned made with Peychaud bitters instead of Angostura and flavoured with a dash of absinthe". Created in New Orleans it is the city's official cocktail and is one of America's oldest cocktails.It all began for the Sazerac cocktail in the early 1800's when Antoine Amedee Peychaud mixed Cognac with his Peychaud bitters. In 1859 the drink was the signature drink of the Sazerac Coffee House in New Orleans, where it received its name. It was originally made with cognac but due to the phylloxera plague hitting cognac supplies in the 1870s rye whiskey was substituted. |
|
|
Sea Breeze |
1 1/2oz Vodka 4oz Grapefruit Juice 1 1/2oz Cranberry Juice Build (Grapefruit) |
History: Created as a promotion by Ocean Spray company in the 1960s to take advantage of the growing popularity of vodka. |
|
|
Sex On The Beach |
1 1/2oz Vodka 1/2oz Peach Schnapps 1/4oz Chambord 2oz Cranberry Juice 2oz Pineapple Juice Build (None) |
History: An infamous cocktail created in the 1980s. |
|
|
Side Car |
1oz Brandy 1oz Cointreau 1oz Lemon Juice Shake&Strain (Sugar Rim) |
History: Typically, there is a debate over who created the sidecar. David Embury in The Fine Art of Mixing Drinks (1948), says that it was developed in a Parisian bistro during World War I by a friend who rode to the favorite bar in the sidecar of a motorcycle. Which bar this was is left to speculation, but it is popularly thought to be Harry's New York Bar. The owner of Harry's, Harry MacElhone credits the drink to Pat MacGarry, from the Buck's Club in London in his 1919 and 1922 book editions but then appears to take credit for the drink himself in later editions. It appears to have Parisian origins but is popularised by MacGarry at London's Buck's Club. |
|
|
Singapore Sling |
1 1/2oz Gin 1/2oz Cherry Liq 1/2oz Lime Juice 1/4oz Cointreau 1/4oz Benedictine 1/4oz Grenadine 2oz Pineapple Juice Dash Angostura Bitters Soda (Optional) Shake&Strain (Any) |
History: Created between 1911 and 1915 in The Long Bar at Raffles Hotel in Singapore when Chinese born Mr. Ngiam Tong Boon made the first drink. |
|
|
Stinger |
2oz Cognac/Brandy 1oz White Creme de Menthe Shake&Strain (None) |
History: A semi-old school cocktail. The recipe itself is pre-prohibition but it's most often associated with the 1950s-60s when it was the standard New York nightcap. |
|
|
Tequila Sunrise |
1 1/2oz Blanco Tequila 5oz Orange Juice Grenadine Float Build (None) |
History: This was supposedly invented by two bartenders in California who were caught by their boss early one morning still drinking in the bar. When asked what they were doing they claimed they were inventing a new drink that matched the rising sun: hence the Tequila sunrise. The original Tequila Sunrise appears in cocktail books in the 1940s and is made with sweetened fresh lemon juice instead of orange juice, and cassis instead of grenadine. |
|
|
Tom Collins |
1 1/2oz Gin 3/4oz Lemon Juice 1oz Sugar Syrup 4oz Soda Shake&Strain (Orange Wedge & Cherry) |
History: The first recorded Tom Collins recipe is from the second edition of Jerry Thomas’ book, “The Bartender’s Guide”, published in 1876, in which the Tom Collins is a class of drink, with the type of alcoholic spirit being used specified after the name Tom Collins (e.g. “-brandy”,”-gin”). It was others, who came after Thomas, “the father of American mixology,” who changed the Tom Collins from its three main variations into a purely gin drink. The story of the hoax goes something like… Tom Collins was a loud and boisterous man who was known to sit in taverns and talk harshly of nearly everyone he’d met, or in many cases, those he hadn’t. Fortunately for those who fell victim to Collins’ wrath, they had good friends who would immediately find their friend and let them know of all the profanity directed towards them. The victim was then encouraged to find Collins and confront him. However, when the victim went to the tavern where Collins was meant to be, he was nowhere to be found (because Tom Collins did not exist). It was then that those desperately looking for their revenge would ask at the bar for Tom Collins, and instead receive the sour cocktail. It became known as 'The Great Tom Collins Hoax of 1874' and was circulated by newspapers for months who at first reported it in all seriousness. |
|
|
Vesper |
1 1/2oz Gin 1/2oz Vodka 1/4oz Lillet Blanc Shake&Strain (Lemon Twist) |
History: The variation of the dry martini is said to have been created by Gilberto Preti at Duke's Hotel, London for the author Ian Fleming. He liked it so much that he included it in the first James Bond novel, Casino Royale in 1953. In chapter seven, Bond explains to a casino bartender exactly how to make and serve the drink. "In a deep champagne goblet, 3 measures of Gordon's, 1 of vodka, half a measure of Kina Lillet (which is now Lillet Blanc), shake it very well until it's ice cold, then add a large slice of lemon peel". When made, 007 compliments the bartender but tells him it would be better made with a grain based vodka. He also explains his martini to Felix Leiter, the CIA man, saying "this drink is my own invention, I'm going to patent it when I can think of a good name". In chapter eight, Bond meets the beautiful Agent Vesper Lynd, she explains why her parents named her Vesper and Bond asks if she'd mind if he called his favourite martini after her. Like so many Bond love interests, Vesper turns out to be a double agent and the book closes with his words "the bitch is dead now". |
|
|
Vieux Carré |
3/4oz Rye Whiskey 3/4oz Cognac 3/4oz Sweet Vermouth Dash Peychaud's Bitters Dash Angostura Bitters 1/2 tsp Benedictine Stir&Strain (Cherry) |
History: The Vieux Carre (pronounced voh care-eh) is a classic cocktail straight from New Orleans. It was Walter Bergeron who created this cocktail at the Hotel Monteleone in the 1930's, naming it after the French meaning for "old square" which referred to the French Quarter. This is still one of the specialties of the establishment and sipping one at the spinning Carousel Bar is a great experience. The Vieux Carre is a complex cocktail that doesn't look quite right on paper but is stunning when properly mixed. |
|
|
Ward Eight |
2oz Bourbon or Rye 3/4oz Sugar Syrup 3/4oz Lemon Juice 1/4oz Grenadine Shake&Strain (Cherry) |
History: The Ward Eight is a classic whiskey sour with a hint of grenadine, which adds a touch of sweetness. It's assumed that the Ward Eight was created in 1898 at Locke-Ober in Boston by Tom Hussion to celebrate the victory of Martin Lomasney, a member of Boston's Hendricks Club political machine, to the state legislature from the 8th ward. Lomasney ended up a Prohibitionist and was embarrassed that his ward was becoming famous because of a drink. |
|
|
Whiskey Sour |
1 1/2oz Bourbon 1oz Sugar Syrup 3/4oz Lemon Juice Shake&Strain (Orange Wedge & Cherry) |
History: The whiskey sour was first published in Jerry Thomas’ How to Mix Drinks, or the Bon Vivant’s Companion (1862) and later republished in his famous The Bar-Tenders Guide. However, most believe that the sour existed long before this time, some dating it as far back as the 1700s. Regardless, this one has stood the test of time and is an original that almost every other “sour” cocktail evolved from. |
|
|
White Lady |
1 1/2oz Gin 1oz Lemon Juice 1oz Cointreau Shake&Strain (None) |
History: In 1919, Harry MacElhone created a version of a White Lady cocktail at Ciro’s Club in London using Crème de Menthe instead of Gin; he switched to Gin in 1929 when he reigned at his own bar, Harry’s American Bar in Paris. |
|
|
Zombie |
1oz Dark Rum 1oz Light Rum 1/2oz Orange Juice 1/2oz Lemon Juice 1/2oz Lime Juice 1/2oz Passionfruit Puree 1oz Orange Curacao or Apricot Brandy 1/4oz Grenadine 2 Dashes Angostura Bitters Shake&Strain (Mint Sprig & Tropical Fruit) |
History: The first zombie was created at 'Don the Beachcomber' Bar in 1934. A float of overproof rum is optional.
|
