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68 Cards in this Set
- Front
- Back
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Aviation |
2 oz Gin .5 oz Maraschino Liqueur .5 oz Lemon Juice Dash Creme de Violette Shake all with ice and strain into chilled cocktail glass. |
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Bellini
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1.5 oz white peach puree
(For 1 qt. peach puree add 4 ounces of simple syrup and a couple of dashes of Grenadine for color) 4 oz Champagne .5 oz Marie Brizard Peach Liqueur Preparation: Put peach puree in bottom of mixing glass, no ice. Slowly pour Champagne while gently stirring, so as not to lose the effervescence. Strain into a Champagne flute. Float a half oz. of Marie Brizard Peach. |
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BLOOD AND SAND |
3/4 ounce blended scotch whiskey 3/4 ounce Cherry Heering Peter Heering 3/4 ounce Italian sweet vermouth 3/4 ounce orange juice Preparation: Shake and strain into a cocktail glass. Garnish with an orange peel. |
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BLOODY MARY
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1 1/2 ounces vodka
2 Dashes Worcestershire 4 Dashes Tabasco Pinch of salt and pepper 1/4 ounce fresh lemon juice 4 oz. tomato juice Dash of Celery Salt 1/2 teaspoon horseradish Combine all ingredients in mixing glass and roll back and forth to mix. Strain into a chilled glass. Garnish with wedge of lemon, lime and an olive. |
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CAIPIRINHA
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2 ounces cachaca
1 1/2 barspoons of sugar or 1 ounce simple syrup 1/2 lime quartered. Preparation: Place lime quarters in the bottom of mixing glass, add the sugar or syrup and muddle. Chill a rocks glass with cracked ice. Add cachaca to the mixture in the mixing glass and toss the ice into the mixing glass and shake well. Pour the entire contents of the mixing glass back into the chilled rocks glass and serve. Another method is to build the whole drink in the glass that will receive it, omitting the shaking. |
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CHAMPAGNE COCKTAIL
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Place a small sugar cube in the bottom of a champagne glass. Add two dashes of Angostura Bitters and fill the glass with champagne. Garnish with lemon peel.
Variation: For a stronger drink, add a float of cognac or Grand Marnier. |
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COLLINS (TOM, JOHN, OR VODKA)
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1 1/2 ounces gin, Bourbon, or vodka
1 ounce simple syrup 3/4 ounce lemon club soda Preparation: Shake spirits, sugar and lemon juice with ice, strain into an iced collins glass and fill with soda. Garnish with a cherry and an orange slice. |
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COSMOPOLITAN
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1 1/2 ounces citrus vodka
3/4 ounce Cointreau 1/4 ounce fresh lime juice 1 ounce Cranberry Juice Preparation: Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with an orange peel. |
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DAIQUIRI
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1 1/2 ounce light rum
1 ounce simple syrup 3/4 ounce fresh lime juice Preparation: Shake all ingredients with ice and strain into a small cocktail glass. Note: Purists will hold out for the original, 1910s recipe: juice of half a lime, ½ teaspoon superfine sugar, 2 oz rum (assembled in that order, stirring the sugar into the lime juice before adding the rum). |
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GIMLET
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2 1/2 ounces gin (Plymouth or London dry)
1/2 ounce Rose's preserved lime juice Preparation: Shake ingredients well with ice and strain into a chilled martini glass or serve over ice in an old fashioned glass. Garnish with lime wedge. |
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GIN FIZZ
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1 1/2 ounces gin
3/4 ounce fresh lemon juice 1 ounce simple syrup (or 1 tsp. superfine sugar) Preparation: Shake and strain into a highball glass. Fill with club soda. No garnish. Note: The difference between the Fizz and a Collins is glass size, garnish and ice: a proper Fizz is served without ice in the glass, a Collins has it. The Collins goes in an extra-tall or “Collins” glass with a cherry and orange slice garnish. |
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IRISH COFFEE
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1 1/2 ounces Irish whiskey
1 ounce brown sugar syrup 4 ounces coffee Top with lightly whipped unsweetened cream Preparation: Combine Whiskey, coffee and syrup in an Irish coffee glass. Ladle one inch of cream on top. |
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MAI TAI
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2 ounces aged rum (Jamaican if possible)
3/4 ounce lime juice 3/4 ounce orange curacao 1 teaspoon orgeat syrup Preparation: Shake well with ice and strain into an old fashioned glass filled with ice. Garnish with a wheel of lime, a mint sprig and if possible a sonya orchid. |
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MANHATTAN
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The formula for the Manhattan style drink is two or three parts of whiskey to one part modifier.
2 ounces rye whiskey 1 ounce Italian sweet vermouth 2 Dashes Angostura Bitters Pour all ingredients over ice in a mixing glass and stir as you would a Martini. Strain into a chilled cocktail glass. Garnish with a cherry, although many discriminating drinkers prefer theirs with a twist. Note: If you prefer a dry Manhattan, use dry vermouth and garnish with a lemon peel. For the perfect Manhattan, use equal parts sweet and dry Vermouth and garnish with lemon peel. |
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MARGARITA
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2 ounces Tequila
1 ounce Cointreau 3/4 ounce fresh lime juice 1/2 ounce of simple syrup is optional but often necessary for many guests. Coarse salt Lime wedge Preparation: Combine first three ingredients in a mixing glass with ice. Shake well and strain into a chilled salted cocktail glass. |
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STANDARD DRY MARTINI
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1 1/2 ounces Dry Gin
1 1/2 ounces French dry vermouth Dash Gary Regan’s Orange Bitters No. 6 Preparation: Stir all ingredients with ice to chill and garnish with an orange peel or a lemon peel. |
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CLASSIC EXTRA DRY MARTINI
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2 dashes of dry French vermouth
3 ounces gin or vodka Preparation: Stir ingredients well with ice in a mixing glass. Strain into a chilled martini glass. Garnish traditionally with a small pitted Spanish cocktail olive (no pimento). |
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MOJITO
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1 1/2 ounces white rum
3/4 ounce fresh lime juice 1 ounce simple syrup 1 Mint sprig and 4 mint leaves (use tender, young mint tops; peppermint is best because it doesn't wilt and retains its shape). soda Preparation: Muddle gently one mint sprig with the simple syrup and the lime juice in the bottom of a highball glass. Add the rum and the ice and top with no more than two ounces of club soda. Garnish with a generous sprig of mint. |
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NEGRONI
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1 ounce Campari
1 ounce Italian sweet vermouth 1 ounce gin Preparation: Combine all ingredients in an iced old fashioned glass and stir. Garnish with an orange peel. Optional: Top off with an ounce or two of soda. Others prefer theirs served straight up, in which case it should be stirred with ice and strained into a chilled cocktail glass. |
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OLD-FASHIONED OLD FASHIONED
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2 ounces Bourbon or Rye
3 Dashes Angostura Bitters 1 Tsp. bar sugar 1 lemon peel splash water or soda Preparation: Muddle the sugar and the Angostura bitters in the splash of soda (about a teaspoon–no more) until the sugar is dissolved, forming a syrup in the bottom of the glass. Add the whiskey and the ice, and stir. Garnish with a fresh twist of lemon peel. |
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MUDDLED OLD FASHIONED
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2 ounces Bourbon
3 Dashes Angostura Bitters 1 Tsp. bar sugar 2 orange slices 2 maraschino cherries splash water or soda Preparation: Muddle carefully in the bottom of an old fashioned glass the sugar, Angostura, one orange wedge, one cherry, and a splash of soda. Remove the orange and add Bourbon, ice, and soda or water. Garnish with a fresh orange slice and a cherry. |
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PISCO SOUR
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1 1/2 ounces Pisco
3/4 ounce fresh lemon juice 1 ounce simple syrup Several drops of Angostura Bitters One small egg white Preparation: Shake all ingredients with ice and strain into a small cocktail glass. Garnish with several drops of Angostura Bitters on top of the foam created by the egg whites. |
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ROB ROY
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2 1/2 ounces Scotch whisky
3/4 ounces Italian sweet vermouth Dash Angostura Bitters Preparation: Pour all ingredients over ice in a mixing glass and stir as you would a Martini. Strain into a chilled cocktail glass and garnish with a lemon peel. See also: Affinity Cocktail. |
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RUM PUNCH (BOWL)
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1 liter cognac
1 liter dark, heavy-bodied rum 16 oz fresh lime juice 16 oz Demerara sugar 2 quarts green tea (8 teaspoons of green tea infused in 2 quarts of boiling water) nutmeg Preparation: Dissolve the Demerara sugar in 16 oz water over a low flame; let cool. Then, in a large punch bowl, combine it with the lime juice, the spirits and the tea. Add one very large block of ice and grate nutmeg generously over the top. Serves 20. Note that the cognac-rum combination can be replaced with a mixture of 60% Batavia Arrack and 40% rum; this makes a Punch whose authenticity is only undone by its deliciousness. |
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SAZERAC
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2 Dashes Peychaud’s Bitters
2 ounces rye whiskey Splash of absinthe 1/2 ounce simple syrup or one sugar cube and a tiny splash of water Preparation: Take 2 rocks glasses, chill one while preparing the drink in the other. Splash the Absinthe into the second glass and swirl it, then pour it out. Add the rye, syrup or sugar, and the bitters and stir with ice cubes to chill. Strain into the chilled rocks glass and garnish with a lemon peel. |
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SIDECAR
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1 1/2 ounces cognac
3/4 ounce Cointreau 1/2 to 3/4 ounce fresh lemon juice Preparation: Shake all ingredients with ice and strain into an iced old fashioned glass or, preferably, a cocktail glass. Garnish with an orange peel. Note: If served “up” strain into a small cocktail glass with a sugared rim. |
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STINGER
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2 ounces VS Cognac (or better)
1 ounce white crème de Menthe Preparation: Shake both ingredients with ice and strain into an old fashioned glass filled with crushed ice or serve up in a chilled cocktail glass. Note that this is an exception to the rule that drinks with only liquors and liqueur should be stirred. Note: Proportions of the two ingredients can vary, with many people preferring less crème de menthe. |
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WHISKEY SOUR
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2 ounces bourbon or rye whiskey
1 ounce simple syrup 3/4 ounce fresh lemon juice Preparation: Shake all ingredients with ice and strain into an old-fashioned glass or a sour glass. Garnish with a flag (an orange slice and a cherry). |
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BLACK RUSSIAN, WHITE RUSSIAN, COLORADO BULLDOG
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1.5 oz. Vodka
1/2 oz. Kahlua or Coffee Liqueur Preparation: Add ingredients to mixing glass with ice and stir, strain into a rocks glass over ice. To make a White Russian simply add 1/2 an oz of cream to the recipe. To make it a Colorado Bulldog add 1 oz of cream, pour into a highball glass with ice and top with Cola. |
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PINA COLADA
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1 1/4 oz. Light Rum
2 oz. Pineapple Juice 2 oz. Cream of Coconut Preparation: Combine all ingredients with ice in a shaker and shake, pour into highball glass and garnish with a slice of pineapple and/or a cherry. Bonus - Blend all ingredients with ice to make the popular frozen version. |
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BAY BREEZE
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2 ounces vodka
Equal parts Cranberry and Pineapple juice Lime wedge for garnish Over ice in Highball Glass |
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SEA BREEZE
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1.75 ounces vodka
3 ounce cranberry juice 1 ounce grapefruit juice Grapefruit slice for garnish Over ice in Highball Glass |
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DARK AND STORMY
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2 ounces Gosling's Black Seal Rum
3 ounces Ginger Beer Lime wedge for garnish Over ice in Highball Glass |
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MOSCOW MULE
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2 ounces vodka
1 ounce lime juice 2 ounces Ginger beer Lime wedge for garnish Over ice in Highball Glass (Or copper Moscow Mule Mug) |
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FUZZY NAVAL
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1 1/2 ounces peach schnapps
Orange juice to fill Over ice in Highball Glass |
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(GIN) BUCK
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2 ounces gin
3 ounces Ginger ale Lemon wedge for garnish Over ice in Highball Glass |
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(GIN) RICKEY
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2 ounces gin
Juice of 1 lime 2.5 ounces Club soda Over ice in Highball Glass |
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CLASSIC HIGHBALL
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2 ounces whiskey
3 ounces Ginger ale Over ice in Highball Glass |
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SMITH & KEARNS
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2 ounces coffee liqueur or creme de cacao
2 ounce cream Over ice in Highball Glass |
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TEQUILA SUNRISE
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4 ounces orange juice
2 ounces tequila 1/2 ounce grenadine Orange slice and Maraschino cherry for garnish Over ice in Highball Glass |
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AMERICANO
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1 ounce Campari
1 ounce sweet vermouth Club soda Lemon twist or orange slice for garnish Over ice in Lowball Glass |
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APPLE MARTINI
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1 1/2 ounces vodka
1 ounce green apple schnapps 1/4 ounce lemon juice Shake and strain, serve up in cocktail glass |
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DUBONNET COCKTAIL
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1 1/2 ounces gin
3/4 ounce Dubonnet Rouge Lemon twist for garnish Shake and strain, serve up in cocktail glass |
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KAMIKAZE
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1 1/2 ounces vodka
1 ounce lime juice 1 ounce triple sec Lime wedge for garnish Shake and strain, serve up in cocktail glass |
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LEMON DROP
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1 1/2 ounces vodka
3/4 ounce lemon juice 1 teaspoon simple syrup Lemon twist for garnish Shake and strain, serve up in cocktail glasswith sugar rim |
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WASHINGTON APPLE
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1 ounce Crown Royal Canadian Whiskey
1 ounce sour apple schnapps 1 ounce cranberry juice Apple slice for garnish Shake and strain, serve up in cocktail glass |
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SURFER ON ACID
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1 ounce coconut rum
1 ounce Jägermeister 1 ounce pineapple juice Shake and strain, serve up in cocktail glass |
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WOO WOO
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1 1/2 ounces vodka
1 1/2 ounces peach schnapps 3 ounces cranberry juice Lime wedge for garnish Shake and strain, serve up in cocktail glass |
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BACARDI COCKTAIL
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2 ounces Bacardi Light Rum
1/2 ounce lemon or lime juice 1/2 ounce grenadine Shake and strain, serve up in cocktail glass |
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FRENCH 75
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1 ounce gin or Cognac
1/2 ounce Cointreau orange liqueur 1/2 ounce lemon juice Champagne Preparation: Pour the lemon juice, gin, and Cointreau into a cocktail shaker with ice cubes. Shake well. Strain into a chilled Champagne flute. Carefully fill with Champagne. |
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JACK ROSE
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2 1/2 ounces applejack
3/4 ounce fresh lemon juice Grenadine to taste lemon twist for garnish Preparation: Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into a chilled cocktail glass. Garnish with the lemon twist. |
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LYNCHBURG LEMONADE
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1 ounce Jack Daniel's Tennessee Whiskey
1 ounce triple sec 1 ounce sour mix Lemon-lime soda (approx. 4 ounces) Preparation: Pour the whiskey, triple sec, and sour mix into a collins glass filled with ice. Top with soda. Stir well. |
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PLANTER'S PUNCH
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1 1/2 ounces dark rum
1/4 ounce grenadine - or 1/2 ounce lime juice and 1/4 ounce simple syrup 2 ounces pineapple, orange, or passionfruit juice (or a mix of fruit juices) Club soda (optional) Seasonal fruit for garnish Preparation: Pour the ingredients into a mixing glass filled with ice cubes. Shake well. Strain into a highball glass filled with ice cubes. Top with club soda if you want. Garnish with seasonal fruits. |
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RUM RUNNER
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1 1/2 ounces gold rum
1/2 ounce blackberry brandy 1/2 ounce crème de banane 4 ounces orange juice Dash of Falernum or grenadine Preparation: Pour all the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled hurricane glass. Optional: Pour ingredients into blender with approximately 3/4 cup of ice and blend until smooth. |
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SINGAPORE SLING
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1 1/2 ounces gin
1 ounce lime juice 1/4 ounce simple syrup 2 ounces club soda 1/2 ounce cherry brandy, kirsch, or Cherry Heering Lemon slice for garnish Maraschino cherry for garnish Preparation: Pour the gin, lemon juice, simple syrup, and powdered sugar into a cocktail shaker with ice cubes. Shake well. Strain into a highball glass with ice cubes. Pour in the club soda. Float the cherry brandy on top by pouring it over the back of a bar spoon. Garnish with the lemon slice and cherry. |
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WARD EIGHT
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2 ounces bourbon or rye whiskey
3/4 ounce lemon juice 3/4 ounce simple syrup Dash of grenadine Orange slice and maraschino cherry for garnish Preparation: Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass or a collins glass filled with ice. Garnish with a cherry and orange slice flag. |
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SHOT: GIRL SCOUT COOKIE
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1/2 oz Bailey's® Irish cream
1/2 oz Kahlua® coffee liqueur 1/2 oz peppermint schnapps |
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SHOT: ALABAMA SLAMMER
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1/2 ounce sloe gin
1/2 ounce amaretto 1/2 ounce Southern Comfort Dash of lemon juice |
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SHOT: BLOW JOB
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1/2 ounce Bailey's Irish cream liqueur
1 ounce amaretto almond liqueur whipped cream Pour the liqueurs into a shooter glass. Top with whipped cream. |
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SHOT: BUTTERY NIPPLE
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1 ounce Buttershots liqueur
1/2 ounce Irish cream liqueur Pour buttershots into a chilled shot glass. Float the Irish cream on top. |
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SHOT: CHOCOLATE CAKE
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3/4 ounce citrus vodka
3/4 ounce hazelnut liqueur Sugar coated lemon |
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MIND ERASER
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1 ounce vodka
1 ounce coffee liqueur Soda water Lime wedge for garnish Fill an old-fashioned glass with ice. Pour the vodka and coffee liqueur over the ice. Fill with soda water. Garnish with a lime wedge and serve with a straw. |
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SHOT: PEANUT BUTTER AND JELLY
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3/4 ounce Frangelico liqueur
3/4 ounce Chambord liqueur |
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SHOT: REDHEADED SLUT
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1/2 ounce Jagermeister
1/2 ounce peach schnapps 1/2 ounce cranberry juice |
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MINT JULEP
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5 mint leaves
1/4 oz. Sugar Syrup 2 oz. Maker's Mark Bourbon In a silver cup, mash four Mint leaves with Sugar Syrup. Fill the cup with crushed ice. Add Bourbon and garnish with a Mint Leaf. |
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BETWEEN THE SHEETS
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3/4 ounce Brandy
3/4 ounce light rum 1/2 ounce Cointreau Shake, Strain, Chilled Martini Glass |
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SHOT: WAFFLES and SYRUP
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1 ounce Captain Morgan Spiced Rum
1/2 ounce butterscotch liqueur |
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SHOT: CINNAMON TOAST CRUNCH
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3/4 ounce RumChata
3/4 ounce Fireball |
