Bombay Cocktail Bible PDF

Classic Cocktails Every House and site globally build all classic cocktails in the same way, this helps to create consistency & solidifies our drinks philosophy around the world. Building classic cocktails in the correct way is so important to a bartenders knowledge and their personal developme...

Classic Cocktails Every House and site globally build all classic cocktails in the same way, this helps to create consistency & solidifies our drinks philosophy around the world. Building classic cocktails in the correct way is so important to a bartenders knowledge and their personal development. In this compendium we have picked out the most popular timeless classics. 1 2  COCKTAILS Daiquiri INGREDIENTS METHOD 2oz / 50ml Bacardi Rum Cut 2 limes in half and using a hand-squeezer 1oz / 25ml Fresh lime juice (a la minute)juice the lime into a jigger to measure the appropriate amount. Using your bar spoon 2 Bar spoons Caster sugar measure 2 spoons of sugar and place into your tin 1/2 Shell of used lime and stir so the juice and sugar mix properly. Add one used shell of lime into your shaker followed by pouring in your rum, then add ice, shake and GARNISH double strain. None VARIATIONS GLASS Fruit Daiquiri : Fresh muddled in (strawberry, raspberry, blueberry, passion fruit). Coupe No garnish NOTES Invented as a cocktail around the end of the 18th Century by an American engineer who was working in Cuba in the province of Oriente, in the town of Daiquiri. Jennings Cox, an engineer, came about this drink due to the abundance of citrus that grew around the area he was working. The daiquiri is one of those classic drinks that guests will always identify and also a great drink to assess one’s skill at balancing sweet and sour. The Daiquiri is perfectly balanced and uses understated, fresh ingredients; exemplifying the House Tonic philosophy. 3  COCKTAILS Martini Questions: “Would you like Vodka or Gin? Wet or Dry? Olive or Twist?” INGREDIENTS METHOD Dry Using a mixing glass pour all ingredients needed 2.5oz / 70ml Vodka or Gin 1 for the corresponding drink, add ice and stir bar spoon / 5ml Vermouth gradually just moving the ice around the mixing Wet glass in a continuous motion. Once the ice starts to melt, keep adding fresh ice on top, this will 2oz / 60ml Vodka or Gin further chill the drink without adding extra water. 5oz / 15ml Vermouth Please taste as you go. A Martini with either Gin or Vodka should taste very clean and only have Dirty tasting notes of the spirit used. A Martini takes 2oz / 60ml Vodka or Gin.5oz / time to chill down and dilute to deliver the perfect 15ml Olive juice taste. GARNISH Dry Martini VARIATIONS Dry /Wet 1 olive or lemon peel Dirty 3 olives Extra Dry Martini Add 5ml vermouth, stir & discard. Then add vodka or gin. Gibson martini Dry Gin Martini GLASS but 2 onions to garnish Hoffman House Wet Gin Martini with Coupe 2 dashes of Orange bitters NOTES The Martini has many origins but many point to its popularity on the heels of the Manhattan. At the time bartenders were using Old Tom Gin to mix with sweet vermouth creating the Martinez. The Martinez was known as the “god- father” of the martini created by The Professor Jerry Thomas in 1887. The Dry martini (meaning the addition of dry vermouth) came about with the inclusion of London Dry Gins arriving to the States. The shift in taste moved away from the sweet, into a dry age (dry champagne, dry gin, and dry cocktails).. 4 Dirty Martini  COCKTAILS Manhattan INGREDIENTS METHOD Sweet Add all ingredients to mixing glass starting with 2oz / 50ml Bourbon / Rye (US) bitters, chosen vermouth, and pouring 1oz / 25ml Sweet Vermouth 3 the whiskey last. Add ice and stir several times Dashes Angostura bitters moving the ice around until it starts to dilute. Dry Add fresh ice on top to keep chilling the drink 2oz / 50ml Bourbon / Rye (US) without over diluting. Strain into chilled 1oz / 25ml Dry Vermouth coupe glass. 3 Dashes Angostura bitters Perfect 2oz / 50ml Bourbon / Rye (US) VARIATIONS.5oz / 12.5ml Sweet Vermouth.5oz/ 12.5ml Dry Vermouth Rob Roy Substitute whiskey for scotch. 3 Dashes Angostura bitters Harvard Substitute whiskey for cognac. GARNISH GLASS Sweet Orange peel (discarded) & Coupe amarena cherry Dry Lemon peel (rough cut) Perfect No garnish needed (It is already perfect) NOTES The Manhattan cocktail is a New York native created in 1870-1880’s. Several stories surround the creation, but the Manhattan club featured this drink at a reception thrown by Lady Randolph Churchill for US Presidential candidate Samuel J. Tilden. 5  COCKTAILS Bourbon Sour INGREDIENTS METHOD 2oz / 50ml Bourbon In large shaker tin place your egg white only. In your smaller shaker tin pour the rest of the 75oz / 20ml Lemon juice ingredients and dry shake (without ice) to aerate.75oz / 20ml Simple syrup your cocktail before it’s diluted with water. This 1 Egg white whipping creates tiny bubbles and a smooth froth when mixed with ice. Add ice and shake again then double strain into GARNISH your sours glass and garnish with 3 drops of Angostura bitters. 3 drops Angostura bitters on the top of the drink GLASS VARIATIONS Sour Any spirit can be subbed for the whiskey but here are a couple of alternative specs Rattlesnake Substitute bourbon for rye with an absinthe rinse. New York Sour A traditional sour on the rocks with a red wine float (1/4 oz or 10ml) NOTES A traditional ‘sour’ recipe is made using egg white to round off the edges of the spirit. The non-traditional method is without the egg white and without the bitters. 6  COCKTAILS COCKTAILS Mojito INGREDIENTS METHOD 2oz / 50ml Bacardi Carta Blanca In a Collins glass pour all ingredients starting with the sugar and citrus then hand-clap mint and 1.25oz / 35ml Lime juice add to the glass. Add the rum and crushed iced 1oz / 25ml Demerara syrup and swizzle so the different flavours are 10 Mint leaves distributed in the drink and the outside begins to frost. Cap the drink with crushed ice, add straw and mint sprig. VARIATIONS GARNISH Mint sprig garnish, ensure the garnish Queens Park Swizzle Mojito spec with the looks presentable and is placed right addition of Angostura and Peychaud bitters on by the straw. Make sure the mint has top. (Approx. 60/40 of Ango to Peychaud) been handclapped to release the oils & Rum Swizzle No mint and add ¼ oz/ 10ml of aroma over the drink. Velvet Falernum. Nutmeg and mint garnish GLASS Collins NOTES Lime and rum were originally mixed to prevent scurvy for sailors working for the Dutch East India Co. The mint was added later to flavour this mixture, creating the essence of the Mojito. 7  COCKTAILS Margarita INGREDIENTS METHOD 2oz / 50ml Tequila Blanco Combine all ingredients in the shaker with ice and shake and strain into glass. 1oz / 25ml Cointreau / Royal Combier.75oz / 20ml Lime juice GARNISH VARIATIONS Half rimmed cocktail glass with sea Havana Cocktail Substitute Tequila and salt as standard (if salt is requested) Cointreau with Gin and Apricot liqueur, respectively. Tommy’s Margarita 2oz (50ml) Tequila, 1oz GLASS (25ml) lime juice and ½ oz. (15ml) agave nectar. Coupe (up) / Shake and strain over rocks in a rocks glass. No Rocks (short) salt and no garnish. NOTES Originally part of the ‘daisy’ family of cocktails, in which a spirit is mixed with citrus and an orange Curacao. Margarita is Spanish for Daisy. This drink was made popular after prohibition when the Hollywood set would vacation in Mexico. It was also was featured at a bar called Tail o’Cock in Los Angeles. 8  COCKTAILS Mint Julep INGREDIENTS METHOD 2oz / 60ml Bourbon Start by adding your hand clapped mint into your vessel, lightly rub the mint around the inside with.5oz / 15ml Simple syrup your muddler, then add your bourbon & simple 8-10 Mint leaves syrup. Add crushed ice and swizzle thoroughly until the cup has frosted. Cap off with ice, garnish with a sprig of mint and dust the ice and mint GARNISH with caster sugar to garnish. Mint sprig hand clapped and caster sugar for dusting VARIATIONS GLASS Brandy Peach Julep Substitute the bourbon for cognac and add ½ oz / 15ml of peach Julep Cup / Rocks brandy/liqueur NOTES Julep stemming for the Arabic ‘julab’, meaning rose water. The Mint Julep was very popular in the Southern part of the States during the Kentucky Derby. Juleps were known to be drunk in the morning to cleanse the palate from the night before. 9  COCKTAILS French 75 INGREDIENTS METHOD 1oz / 25ml Gin Combine all ingredients in a shaker tin, add ice and lightly shake and strain. Don’t over.5oz / 15ml Lemon juice shake as this will over dilute the drink. Top.5oz / 15ml Simple syrup with champagne. Top Champagne GARNISH VARIATIONS Lemon peel (rough cut) Substitute the gin for cognac. GLASS Coupe NOTES The French 75 was named after the 75mm Howitzer artillery piece used in WWI. The cocktail was created at Harry’s New Bar in Paris by head barman Harry MacElhone. It first appeared in print in the Savoy Cocktail Book. 10  COCKTAILS Champagne Cocktail INGREDIENTS METHOD.5oz / 15ml Cognac 1 Brown Cover the sugar cube with Angostura bitters in the base of your coupe glass, be careful not to sugar cube 3-4 Dashes of over dash. Then add your Cognac and top with Angostura bitters Top Champagne. Express the lemon over the drink Champagne and discard the peel. GARNISH VARIATIONS Lemon peel (discarded) N/A GLASS Coupe NOTES Many historians say that the Champagne Cocktail pre-dates the invention of the cocktail in 1806. In 1690 it is thought to have been made with Stoughton’s Elixir (bitters) but the version above is far more refined. 11  COCKTAILS Bramble INGREDIENTS METHOD 1.75oz / 40ml Gin Build all ingredients in a rocks glass (except Crème de Mure) then top with crushed ice. Lightly.25oz / 10ml Crème de Mure churn or swizzle all ingredients until thoroughly.75oz / 20ml Lemon juice mixed and cap with more crushed ice. Leave.5oz / 15ml Simple syrup yourself room at the top of your glass and drizzle the Crème de Mure. Be careful not to over-pour as this will make the drink too sweet. Garnish with three raspberries on a pick. GARNISH 3 Raspberries on a pick VARIATIONS GLASS Many different spirits and flavours can be Roc ks combined using this recipe. Be creative. NOTES Created by the London ‘Godfather of cocktails’, Dick Bradsell, during his time at Fred’s Club in the UK. The Bramble is a refreshing gin cocktail based on the ‘fix’ family of cocktails, combining a spirit, citrus and sugar over crushed ice. A modern day classic, Dick made this drink for a group of bartenders and garnished with a raspberry. Bartenders suggested Dick garnished the drink with blackberries instead, to which he replied,“it’s my drink and the garnish is going to be a raspberry”, hence why we also garnish with raspberries. 12  COCKTAILS COCKTAILS Espresso Martini INGREDIENTS METHOD 2oz / 50ml Vodka Combine all the ingredients in shaker ensuring fresh espresso is made a la minute and poured 1oz / 25ml Kahlua or coffee liqueur over other ingredients to bring the fresh espresso 1oz / 25ml Espresso to room temperature (this will help control the dilution of your ice). Add ice and shake aggressively to combine all ingredients. Strain everything into a chilled cocktail glass and garnish GARNISH with 3 espresso beans, placed in the shape of a 3 Espresso beans flower. GLASS VARIATIONS Coupe N/A NOTES The Espresso Martini was created by Dick Bradsell. The success of this drink lies in making the espresso fresh to order, or busier sites should make a bottle of espresso which must be used within four hours. Espresso will not keep overnight so throw it out at the end of shift. Shaking with aggression is critical in order to create the head on the drink similar to a Guinness. 13  COCKTAILS Cosmopolitan INGREDIENTS METHOD 2oz 40ml Grey Goose Le Citron Build all ingredients in a shaker, add ice, shake and strain into chilled cocktail glass. Garnish.75oz 20ml Cointreau / Royal Combier with flamed orange peel..5oz 15ml Cranberry juice.5oz 15ml Lime juice VARIATIONS We have two different styles for UK/US market GARNISH but both stay within the ethos of our drink program, providing a tasty libation. Flamed orange peel (rough cut) GLASS Coupe NOTES Originally created by bartender Cheryl Cook from Miami for the release of Absolut’s new citrus flavoured vodka, but it was perfected and popularized when Dale Degroff made this drink for Madonna and the writer of the “Sex and the City” at the Rainbow Room, NYC. The Cosmo has a great pink colour to it, although too much cranberry can ruin the drink, making it too sweet and red. 14  COCKTAILS French Martini INGREDIENTS METHOD 2oz / 50ml Vodka Add all ingredients in a shaker with ice and shake hard. Strain into a chilled cocktail glass. 1.5oz / 45ml Fresh pineapple juice If shaken properly you should have a smooth 1oz / 25ml Chambord/St George foam on top of the drink from the pineapple raspberry juice giving a full texture. Garnish with one raspberry facing up on the side. GARNISH 1 Raspberry placed carefully facing up GLASS VARIATIONS Muddle fresh raspberries with simple syrup Coupe in place of Chambord liqueur. NOTES This is a very popular cocktail for our London members and guests, it however does not contain vermouth but has the term “Martini” this term was given to drinks that were presented in a V shaped glass which was popular in the late 1980’s to early 1990’s. Obviously named for its use of French Raspberry liqueur, the French Martini was invented in the late 1980’s in New York in one of Keith McNally’s restaurants. 15  COCKTAILS Caiprinha INGREDIENTS METHOD 2oz / 50ml Cachaca Cut lime into 8 squares (cutting the lime into small squares will help muddling easier and 1 Whole lime (cut into squares) extract the juice better) and place in the base of.75oz / 20ml Simple syrup your short tin. Add simple syrup and then the 1 Brown sugar cube sugar cube, muddle the three ingredients making sure that the sugar cube is crushed and juice of lime extracted. Add the Cachaca and cubed ice, shake quickly and dump all ingredients into an GARNISH empty rocks glass. None VARIATIONS GLASS Fruit Caipirinha Fresh fruit can be muddled in but Roc ks then scale back to.5oz or 15ml on the sugar syrup. NOTES A classic Brazilian drink that farmers would have traditionally enjoyed after a full day of work in the sun. Note the use of rocks instead of crushed. This helps bruise the limes for flavour and wakes up the drink with the shake. 16  COCKTAILS Gimlet INGREDIENTS METHOD UK Combine all ingredients in shaker tin and add 60ml Plymouth Navy Strength ice and shake and strain cocktail into chilled 20ml Roses lime cordial cocktail glass. US 2oz Plymouth Navy Strength 1oz Lime juice VARIATIONS.5oz Simple syrup Vodka Gimlet Using either recipe above, substitute gin for vodka GARNISH None GLASS Coupe NOTES Created for the British Officers, by Surgeon General Sir Thomas D. Gimlette, who introduced it as a means of combatting the lack of vitamin C whilst sailing which was causing scurvy. Lauchlan Rose patented the method to preserve citrus juice without using alcohol in 1867. The Merchant shipping act of the year required that all ships of the Royal Navy & Merchant Navy to provide a daily lime ration to sailors. 17  COCKTAILS Pimms Cup INGREDIENTS METHOD 2oz / 50ml Pimm’s #1 Add all fruit into the base of your glass, 1 Lime wedge then add ice, along with the same amount 1 Lemon wedge of both Sprite (lemonade) and Ginger Ale. Add Pimms on top and mix in with 1 Orange wedge bar spoon ensuring all ingredients are 2 Mint leaves evenly spread around the glass. Garnish ½ Strawberry with a healthy sprig of mint and 2 (alternatively seasonal berries) cucumber slices on a pick tucked next to Top Sprite (lemonade) the straw. and ginger ale equal portions VARIATIONS GARNISH All the variations to this drink were created by Pimms Mint sprig & 2 cucumbers on a pick himself. He created 6 different kinds of Pimms’ GLASS including rum, vodka, whiskey, cognac, and scotch. Pimms Rangoon Add ½ oz or 15ml of ginger Collins syrup and top with soda for a ginger kick. NOTES James Pimm, creator of the Pimms Cup, invented the drink as a health tonic due to the high level of quinine and other herbs in the mixture. The ‘cup’ came from the kind of tankard they were served in hence the No. 1 cup. A traditional British drink during the summer months and a favourite served during Wimbledon and at polo matches. 18  COCKTAILS Sazerac INGREDIENTS METHOD 1.25oz / 30ml Rye Whiskey In your rocks/ small aromatic glass, pour 1 bar.75oz / 20ml Cognac spoon / 5ml of Absinthe and add crushed ice so 1 bar spoon / 5ml Absinthe the absinthe begins to louch. Alternatively, you can mist with 3 sprays from an atomiser. In your 1 bar spoon / 5ml Simple syrup mixing glass pour in all ingredients (except 3 dashes Peychaud’s bitters absinthe) then add cubed ice and stir, keeping a 1 dash Angostura bitters close eye on dilution (note this cocktail doesn’t require much dilution) and tasting as you go. Once you have hit the correct dilution pour into GARNISH absinthe rinsed glass, then garnish with essence from lemon peel (discarded). Lemon peel (discarded) VARIATIONS GLASS Use either rye or cognac for a different Rocks / Mini Coupe balance of flavour. NOTES The state of Louisiana recently proclaimed the Sazerac a historic treasure and names it the stares official cocktail. The Sazerac was originally made using only Cognac, but it was quickly changed to Rye with the outbreak of the phylloxera epidemic, which damaged all the grapes in France. In our recipe we use both Cognac and Rye to get a taste of the true original. The cocktail was solely created from the invention of Peychaud’s bitters by the apothecary turned pharmacist Antoine Amedee Peychaud. He couldn’t sell his bitters as a tonic for life so instead sold his mixture as a way to improve a drink. This is one of those strange occurrences where the warmer this cocktail gets, the better it tastes. 19  COCKTAILS Mai Tai INGREDIENTS METHOD 2oz /50ml Appleton Combine all ingredients in a VX Rum / Gold Rum shaker and shake with 1 ice.75 / 20ml Orgeat cube. Slowly pour into a rocks.5oz / 15ml Cointreau / Royal Combier glass and top with crushed ice. Garnish with a healthy sprig of 2 bar spoons /10ml Myers’s / Dark Rum mint and a short straw. 1 bar spoon / 5ml Wray & Nephew (Over- proof rum) 1oz / 25ml Lime juice GARNISH VARIATIONS Mint sprig N/A GLASS Roc ks NOTES The origins to this particular drink start and stop in California where Don ‘The Beachcomber’ had a bar in Los Angeles and Trader Vic had his up the coast. No one is sure who created it first. The recipe above reflects more of Trader Vic’s style, but by adding a bit of over proof rum we are giving a nod to Don and it also adds a depth of flavour. 20  COCKTAILS Tom Collins INGREDIENTS METHOD 2oz / 50ml Gin Build all ingredients in a Collins glass with cubed ice and top with soda water. Use your bar spoon 1oz / 25ml Lemon juice to evenly mix the ingredients. Place the lemon.75oz / 20ml Simple syrup wedge and cherry on a pick in the glass. Top Soda water GARNISH VARIATIONS Lemon wedge & amarena You can use this format and just sub out the cherry on a pick spirit with another or change the type of sugar for a different modifier. Changing the Gin can completely alter the taste of the drink. GLASS Collins NOTES There are many stories surrounding the history of the Tom Collins. It was originally called a ‘John Collins’ and was based on a gin punch served at the Garrick’s Club in London. 21  COCKTAILS Negroni INGREDIENTS METHOD 1oz / 25ml Gin Add all ingredients to mixing glass one by one using a jigger to measure each. 1oz / 25ml Sweet Vermouth Then add cubed ice and stir till the 1oz / 25ml Campari mixture has been chilled and diluted to the correct amount. Strain into chilled rocks glass and garnish with essence of GARNISH the orange peel (discarded) and place an orange wedge in the drink. Orange peel (discarded) & orange wedge GLASS VARIATIONS Roc ks N/A NOTES Classic Italian aperitif built in the glass. It is great to enjoy this cocktail before dinner as the savoury flavours in this drink open the palate. 22  COCKTAILS Aperol Spritz INGREDIENTS METHOD 2oz / 50ml Aperol Pour Aperol into a wine glass, then fill with cubed ice. Add in Prosecco then finish with the soda, top 2.5oz / 75ml Prosecco again with cubed ice ensuring the glass is filled 1oz / 25ml Soda Water to the top with ice. Give the drink a quick stir, mixing all ingredients together and garnish with an orange wedge. GARNISH Orange wedge VARIATIONS You can use any other bitter based aperitif GLASS including Suze, Cynar and Campari in place Wine of Aperol. NOTES A classic Italian aperitif cocktail made popular in the northern part of Italy. The Aperol Spritz dates back to the end of the 19th century, when Venice was still part of the Austrian empire and the Aperol Spritz is based on the popular Austrian Spritz which was a combination of white wine and soda water. 23  COCKTAILS Sidecar INGREDIENTS METHOD 2oz / 50ml Cognac Add all ingredients to your shaker tin, add cubed ice, shake and strain into your chilled coupe 1oz / 25ml Cointreau / Royal Combier glass..75oz/ 20ml Lemon juice GARNISH VARIATIONS Half sugar rim White lady Replace the cognac with gin and add egg white. No sugar rim garnish. GLASS Coupe NOTES In 1948’s ‘Fine Arts of Mixing Drinks’ David. A Embury explains of the origin of the Sidecar. “It was invented by a friend of mine in a bar in Paris during World war 1. It was named after the motorcycle sidecar in which the good Captain drove from the little bistro where the drink was born and christened.” The drink was later popularised by Pat McGarry at London’s Buck’s Club. 24  COCKTAILS COCKTAILS Penicillin INGREDIENTS METHOD 2oz / 50ml Blended Scotch Pour all ingredients into a shaker tin (except the Laphroaig) add ice, shake hard and strain.75oz / 20ml Lemon juice (remembering to close the gate on your.25oz / 10ml Honey water hawthorn) over cubed ice into a rocks glass..25oz / 10ml House ginger syrup Drizzle the Laphroaig over the top of the drink and garnish with the ginger candy on a pick. Float Laphroaig GARNISH VARIATIONS 2 ginger candies on a pick Penicilina Replace the blended scotch with tequila and Laphroaig with mezcal. GLASS Roc ks NOTES Created by Sam Ross from Milk & Honey in New York City. 25  COCKTAILS Brandy Crusta INGREDIENTS METHOD 2oz / 50ml Brandy Add all ingredients to a small shaker tin then add cubed ice and shake. Strain into a chilled goblet 1oz / 25ml Lemon juice glass laced with sugar and garnish with rough cut.25oz / 10ml Maraschino liqueur lemon peel..25oz / 10ml Cointreau/Royal Combier GARNISH VARIATIONS Sugar rim & lemon peel N/A GLASS Goblet / Dessert wine NOTES The Brandy Crusta name refers to the crusted sugar rim around the glass. The drink was created around the 1940s by Joseph Santina in New Orleans. 26  COCKTAILS Old Fashioned INGREDIENTS METHOD 2oz / 50ml Bourbon Measure 1 barspoon / 5ml of Old Fashioned syrup into a rocks glass then add 2oz / 50ml of chosen 1 bar spoon / 5ml Old Fashioned syrup bourbon. Add cubed ice to fill the glass and stir until correct dilution is reached by tasting. Ensure you are topping with ice as you go then finish by capping the drink with ice. Add orange zest by GARNISH releasing the aromas on top and around the drink, then place the orange peel in the side of the glass Orange peel (rough cut) facing the customer. VARIATIONS GLASS Replace the bourbon with any dark spirit, Rocks for example: rye, scotch and rum NOTES Perhaps enjoyed before this date but the old fashioned was first defined in 1806 in the Columbia Balance and Repository as follows: a cocktail aka bittered sling is any variation of “spirit, water, sugar, and bitters”. At the time of the definition there was already a pre-existing drink called a sling so this definition was based on a “bittering of the sling”. 27  COCKTAILS Corpse Reviver No.2 INGREDIENTS METHOD.75oz / 20ml Gin Rinse/spray cocktail glass with absinthe ensuring absinthe is around the whole inside of the glass..75oz / 20ml Lemon juice Add all other ingredients to a small shaker tin.75oz / 20ml Cointreau/Royal Combier add cubed ice and shake. Fine strain drink into.75oz / 20ml Lillet Blanc the absinthe rinsed cocktail glass and drop in the cherr y. Absinthe rinse GARNISH VARIATIONS Amarena cherry Corpse Reviver No.1 50ml Cognac, 25ml Calvados 25ml Rosso vermouth. Stirred GLASS Coupe NOTES From the Savoy cocktail book in 1930 ‘Four of these taken in swift succession will unrevive the corpse again’. 28  COCKTAILS Hanky Panky INGREDIENTS METHOD 1.25oz/ 35ml Gin Add all ingredients to your mixing glass, add cubed ice and stir thoroughly making sure all 1.25oz/ 35ml Punt e Mes ingredients are well mixed and the correct 1 Bar spoon Fernet Branca dilution is reached. Garnish with orange peel. GARNISH VARIATIONS Orange peel (rough cut) N/A GLASS Georgian / Mini coupe NOTES Created by Ada Coleman, head bartender of the American Bar in Savoy Hotel in 1925. 29  COCKTAILS Martinez INGREDIENTS METHOD 2oz / 50ml Dry Gin Add all ingredients to a mixing glass then add cubed ice and stir. Keep adding ice to make sure 1oz / 25ml Martini Rosso you control your dilution. Strain out into chilled.25oz / 10ml Maraschino liqueur coupe/ Georgian glass. 3 dashes Angostura bitters GARNISH VARIATIONS Orange peel (discard) N/A & amarena cherry GLASS Coupe / Georgian NOTES Probably the forerunner of the Martini, the first known recipe of the Martinez was from O.H. Byrons 1884 “The Modern Bartender” where it was listed as a variation of the Manhattan. Drinks Historian David Wondrich and others believe it was first using Oude Genever. We use a Dry Gin (preferably St George Dry Rye) that balances nicely with the sweet aspects of this drink. 30  COCKTAILS Paloma INGREDIENTS METHOD 2oz / 50ml Tequila Blanco Add Tequila and lime juice to your Collins glass, then add cubed ice and top up with grapefruit.5oz / 15ml Fresh lime juice soda. Finish with a wedge of grapefruit topped Top Grapefruit soda with a touch of sea salt. Pinch Sea Salt GARNISH VARIATIONS Grapefruit wedge & a pinch Mezcal Paloma Substitute tequila for mezcal. of sea salt GLASS Collins NOTES Paloma is Spanish for ‘Dove’. The Paloma is by far the most popular way of drinking tequila in Mexico (other than swigging it straight from the bottle). There are many different brands of grapefruit soda, Jarrito’s, Squirt & Ting to name a few. 31  COCKTAILS Singapore Sling INGREDIENTS METHOD 1.25oz / 35ml Gin Pour all ingredients to your short tin, add.5oz / 15ml Cherry Heering ice to your larger tin, then shake and strain. 1 barspoon / 5ml Benedictine Garnish with a pineapple wedge & amarena.25oz / 5ml Cointreau cherry on a pick. 1oz / 35ml Pineapple.5oz / 15ml lime Barspoon / 5ml grenadine 2 dash angosturas VARIATIONS N/A GARNISH GLASS Pineapple wedge & amarena cherry on a pick Collins NOTES The Singapore sling was invented between 1911 and 1915 by Chinese born Ngian Boon in the long bar at the Raffles Hotel, Singapore. The term ‘sling’ had been applied to a mixed drink at least 100 years before, but the earliest references to ‘slings’ in Singapore appeared in the Singapore newspaper The Straits Times in 1903. There are many debates about the true Singapore sling recipe and it’s believed the Singapore Sling was originally called a ‘Straits Sling’ and that potentially the name changed due to its popularity in Singapore. 32  COCKTAILS Aviation INGREDIENTS METHOD 2oz / 50ml Gin Add all ingredients to your short tin, add ice to your larger tin. Shake and double strain. Express 1oz / 25ml Lemon juice lemon zest over the top of the drink to release.25oz / 10ml Maraschino liqueur aromas. Discard the peel and drop in the cherry. 1 bar spoon/ 5ml Crème de Violette GARNISH VARIATIONS Lemon peel (discarded) N/A & amarena cherry GLASS Coupe NOTES The Aviation first appears in Hugo R. Ensslin’s 1916 recipes for mixed drinks. Ensslin was the bartender at New York’s Hotel Wallick in Time Square where he is credited for creating the drink. The Crème de Violette gives the drink a nice pale sky blue colour. The Aviation was from an age when air travel was glamorous and only the rich could afford it. 33  COCKTAILS Bloody Mary INGREDIENTS METHOD 50ml Grey Goose Build cocktail in small cheater tin and ice and throw back and forth between another tin 3 times. 20ml Lemon juice Strain into ice filled Collins glass. 25ml Worcestershire sauce 120ml Tomato Juice VARIATIONS ¼ Teaspoon Tabasco 2 turns Black Pepper N/A 1 pinch Maldon sea salt GLASS GARNISH Highball Celery Stick, 2 olives, lemon wedge NOTES Batch Recipe 120ml tomato juice | 15ml lemon juice 25ml *House spice mix | 50ml Grey Goose *House spice mix to be batched in 300ml bottle 240ml Worcestershire sauce | 15ml Tabasco ½ teaspoon Maldon Sea Salt ½ Teaspoon Freshly grinded pepper 34  COCKTAILS Clover Club INGREDIENTS METHOD 2oz / 50ml Gin Add egg white to your large tin and then gin, raspberry syrup and lemon 1oz / 25ml Lemon juice juice to your short shaker tin. Dry.75oz / 20ml House raspberry syrup shake together making sure your 1 Egg white whipping hard ensuring you create foam. Transfer everything to your short tin then add cubed ice to your larger tin and shake hard. Fine strain GARNISH into chilled coupe glass None GLASS VARIATIONS Coupe N/A NOTES The Clover Club roughly dates back to around the 1880’s where it was said to be the drink of choice at the Frias Club, Philadelphia. The first written recipe is features in the 1909 “How to Mix and Serve’ by Paul E. Lowe. We have used our house-made raspberry syrup which creates a much more intense raspberry flavour to the drink. 35  COCKTAILS Last Word INGREDIENTS METHOD.75oz / 20ml Gin Add all ingredients to a small shaker tin, add cubed ice to your.75oz / 20ml Maraschino liqueur larger tin then shake. Fine strain.75oz / 20ml Green Chartreuse into a chilled coupe glass..75oz / 20ml Lime juice GARNISH VARIATIONS None Final Word Equal parts of Rye, lemon, green Chartreuse and Maraschino Fernetaboutit Substitute gin for Fernet Branca GLASS Coupe NOTES First written by Ted Saucier’s ‘Bottom’s Up’ in 1951. Pegu club in New York helped make it popular amongst bartenders. 36  COCKTAILS Eggnog INGREDIENTS METHOD 2oz / 50ml Spirit Add egg white to your large tin and then add spirit, milk, cream and simple syrup to.5oz / 15ml Double Cream your small tin. Combine ingredients and dry 1oz / 25ml Milk shake until you have a nice smooth texture..5oz / 15ml Simple Syrup Add ice and shake hard and quick with cubed ice, double strain into your glass. 1 Egg white GARNISH VARIATIONS Nutmeg Hot Egg Nogg Whisk together all GLASS ingredients, then gentle heat Tasting Glass NOTES Most agree the eggnog originated from early medieval Britain, “posset” a hot milky ale like drink. By the 13th century, monks were known to drink a posset with eggs and figs. 37  COCKTAILS White Russian INGREDIENTS METHOD 1.5oz / 40ml Vodka Add the Vodka and Kahlua into a rocks glass, add ice a stir. Add a.75oz / 20ml Kahlua little more ice and layer your half half and half and half over the top. GARNISH VARIATIONS None N/A GLASS Roc ks NOTES The traditional drink known as a Black Russian which was first appeared in 1949. It became a White Russian with the addition of cream, neither drink is Russian in origin but both are named due to Vodkas primary ingredient. 38  COCKTAILS Black Russian INGREDIENTS METHOD 1.5oz / 40ml Vodka Add the Vodka and Kahlua into a rocks glass, add ice a stir. Add a.75oz / 20ml Kahlua little more ice and serve with a small Optional Coke caraf of coke on the side. GARNISH VARIATIONS None N/A GLASS Roc ks NOTES The traditional drink known as a Black Russian which was first appeared in 1949. It became a White Russian with the addition of cream, neither drink is Russian in origin but both are named due to Vodkas primary ingredient. 39  COCKTAILS White Lady INGREDIENTS METHOD 1.5oz / 40ml Gin In large shaker tin place your egg white only. In your smaller shaker tin pour.75oz / 20ml Lemon the rest of the ingredients and dry shake 1oz / 15ml Cointreau (without ice) to aerate your cocktail before Egg White it’s diluted with water. This whipping creates tiny bubbles and a smooth froth when mixed with ice. Add ice and shake again then double GARNISH strain into your coupe glass None GLASS VARIATIONS Coupe N/A NOTES Harry MacElhone created the white Lady we know today in 1929 while at his own Harry’s New York Bar in Paris, France. 40  COCKTAILS Blood and Sand INGREDIENTS METHOD.75oz / 20ml Blended Scotch In your shaker add all ingredients and add cubed ice and shake, fine.75oz / 20ml Cherry Herring strain into your coupe..75oz / 20ml Martini Rosso.75oz / 20ml Orange Juice GARNISH VARIATIONS Cherry N/A GLASS Coupe NOTES The Blood and Sand is one of a few classics that uses scotch whisky. It was named after Rudolph Valentino’s 1922 bullfighter movie. The recipe is first known in the Savoy cocktail book in 1930. 41  COCKTAILS Irish Coffee INGREDIENTS METHOD 2oz / 50ml Jameson 2oz Firstly heat up your Irish coffee glass then prepare your coffee while your glass is heating up. Drop in / 50ml Espresso 2oz / the sugar cubes & pour your fresh espresso & hot 50ml Boiling Water 2 water (Americano) over the sugar cubes mix White Sugar Cubes Top together quickly (ensuring the sugar cubes have dissolved). Pour in the whisky & once mixed Double Cream together carefully top with double cream. Quickly GARNISH whip the your double cream in a tin before pouring over the top, this will ensure your cream is a little lighter & will sit on top of the drink. The cream None should only be 1cm thick on top (about a fingers GLASS width), this is to ensure the guest can simply drink Georgian Glass the hot drink through the cream. NOTES The Irish coffee was invented by Joe Sheridan. He was a chef in Foyes (a small village in the mid west of Ireland). The coffee was conceived after a group of American passengers disembarked from a Pan Am flying boat on a miserable winter evening in the 1940’s. Sheridan added whiskey to the coffee to warm up the passengers. After the passengers asked if there were having a Brazilian coffee, Sheridan told them it was an “Irish Coffee”. Stanton Delaplane who was a travel writer for San Francisco brought the drink back with him while he was working at the Buena Vista Café in San Francisco. The Buena Vista Café started serving the Irish Coffee on November 10, 1952. The Buena Vista Café has sold over 30 million of these drinks till this day & still counting. 42  COCKTAILS Air Mail INGREDIENTS METHOD 2oz / 40ml Bacardi Carta Oro In your shaker add all ingredients (except Champagne) and add cubed ice.5oz / 15ml Lime and shake, fine strain into your coupe.5oz / 15ml Honey Water then top up with champagne. 1oz / 25ml Champagne GARNISH VARIATIONS None N/A GLASS Coupe NOTES The first airmail cocktail was documented in Esquire’s magazine 1949 edition of Hand book for hosts. Its not certain why the drink is named after the modern delivery method but it can be said the Air Mail is like a Carribean version of a French 75. 43  COCKTAILS Old Pal INGREDIENTS METHOD 1.5oz / 40ml Bourbon Whiskey Add all ingredients into your mixing glass, add cubed ice and stir until you reach.75oz / 20ml Campari the correct dilution.75oz / 20ml Noilly Prat GARNISH VARIATIONS Lemon peel N/A GLASS Coupe NOTES Harry MacElhone of Harry’s Bar is Paris credited his “old pal” journalist William “Sparrow” Robertson, with the inspiration for his drinks. Robertson visited Harry’s bar enough to get a mention in his 1922 ABC of Mixing Cocktails. 44  COCKTAILS Tommy’s Margarita INGREDIENTS METHOD 2oz / 50ml Tequila Blanco Add all ingredients in to your shaker and shake. Strain into a.5oz / 15ml Agave cubed ice filled rocks glass. 1oz / 25ml Lime Juice GARNISH VARIATIONS None N/A GLASS Roc ks NOTES The Tommy’s Margarita was in invented in San Francisco, California by Julio Bermejo at Tommy’s Mexican restaurant.. 45  COCKTAILS Bronx INGREDIENTS METHOD 2oz / 50ml Gin Add all ingredients into your shaker and shake with ice and strain into your Nick and Nora glass..5oz / 15ml Sweet Vermouth.5oz / 15ml Dry Vermouth.5oz / 15ml Orange juice GARNISH VARIATIONS Orange zest N/A GLASS Nick and Nora NOTES Created by Johnny Solon, a bartender at New Yorks Waldorf-Astoria Hotel and he named it after the newly opened Bronx Zoo, this was the first cocktail to use fruit juice in the 1935 Waldorf-Astoria cocktail book. 46  COCKTAILS Americano INGREDIENTS METHOD 1oz / 25ml Martini Rosso Add your Martini Rosso and Campari to your highball glass, then add ice and 1oz / 25ml Campari top with soda. Ensure you mix all the Top with Soda ingredients around the glass with a bar spoon GARNISH VARIATIONS Orange slice N/A GLASS Highball NOTES A true classic, the Americano was first served in the 1860’s at Gaspare Campari’s bar in Milan, Itlay. It was originally named Milano-Torino. 47  COCKTAILS Dark and Stormy INGREDIENTS METHOD 2oz / 50ml Goslings Dark Rum Add your lime juice a la minute then add your rum, add in ice and top up with ginger beer, ensure you.5oz / 15ml Lime Juice stir and distribute ingredients around the glass. Top with Ginger Beer VARIATIONS GARNISH N/A GLASS Half Shell of lime (the one you Highball squeezed from) dashed with Angostura NOTES In 1806, the Mercury, a chartered English clipper commandeered by James Gosling managed to avoid that fearsome coral reef, steering the ship onto Bermuda’s shores after 91 days at sea, their charter having run out. The Goslings would become one of the most prominent families on the island, entering the rum production business in 1857. Ginger beer, another favorite drink of the British, was also produced on the island, among other places at a factory operated as a subsidiary to the Royal Naval Officer’s Club. It didn’t take a genius to realize that Gosling’s molasses-y Black Seal rum (named for the wax used to seal bottles) was the perfect compliment to the piquant bite of ginger beer. The Dark ‘n’ Stormy was born. At Harry’s, a popular watering hole and seafood restaurant for Bermuda power players, the Dark ‘n’ Stormy remains the most frequently ordered cocktail today. 48  COCKTAILS Rob Roy INGREDIENTS METHOD 2oz / 50ml Blended Scotch Add all ingredients to your mixing glass and add ice and stir 1oz / 25ml Sweet Vermouth until you have reached correct 3 Dash Angostura Bitters dilution GARNISH VARIATIONS Cherry N/A GLASS Small coupe / Nick and Nora NOTES The Rob Roy is a cocktail consisting primarily of Scotch Whisky. Created in 1894 by a bartender at the Waldorf Astoria in Manhattan, NYC. Like the Manhattan the Rob Roy can be made “sweet, “dry” or “perfect”. 49  COCKTAILS Corpse Reviver No.1 INGREDIENTS METHOD 2oz / 50ml Cognac Add all ingredients to your mixing glass and add ice and 1oz / 25ml Calvados stir until you have reached 1oz / 25ml Sweet Vermouth correct dilution GARNISH VARIATIONS Cherry N/A GLASS Small coupe / Nick and Nora NOTES This drink is a “pick me up’ hangover cure or maybe to put you straight back down again. The drink is generally credited to Frank Meier, bar manager at the Ritz Bar in Paris during the 1920’s and 30’s, although he makes no claim to the drink in his 1936 The Artistry of Mixing Drinks. 50  COCKTAILS Vleux Carre INGREDIENTS METHOD.75oz / 20ml Cognac Add all ingredients to your mixing glass, add ice and.75oz / 20ml Rye Whiskey stir until you reach the right.75oz / 20ml Sweet Vermouth dilution. Strain into a rocks 2 Dash Angostura Bitters glass filled with cubed ice 2 Dash Peychauds Bitters 1 Barspoon Benedictine GARNISH VARIATIONS Lemon Zest N/A GLASS Roc ks NOTES The French Quarter cocktail (Vieux Carre) was invented by local bartender Walter Bergeron in 1930’s at the French Quarters Carousel Bar. First appeared in print in 1937, in the famous New Orleans drinks and how to mix ‘em. 51  COCKTAILS Bijou INGREDIENTS METHOD 1oz / 25ml Gin Add all ingredients to your mixing glass and add ice and stir 1oz / 25ml Martini Rosso until you have reached correct 1oz / 25ml Green Chartreus dilution 2 Dash Orange Bitters GARNISH VARIATIONS Lemon Zest N/A GLASS Small coupe NOTES The bijou dates back to 1890’s and it was one of the oldest cocktails in Harry Johnsons New and improved bartender manual. It simply stated “mix with a spoon and serve”. 52  COCKTAILS Rusty Nail INGREDIENTS METHOD 1.75oz / 40ml Blended Scotch Add all ingredients straight into your rocks glass, add ice and.75oz / 20ml Drambuie stir. GARNISH VARIATIONS None N/A GLASS Coupe NOTES The Rusty Nail is a classic Scotch cocktail recipe that mixers your favourite whiskey with Drambuie. The cocktail has bit of an identity crisis but finding it first appeared in a 1937 at a British Industries Fair held in New York. Was dubbed the B.I.F. 53  COCKTAILS El Diablo INGREDIENTS METHOD 2oz / 50ml Tequila Blanco Add all ingredients to your tin (except ginger beer) and lightly shake, strain in to a 1oz / 25ml Lime Juice highball filled with cubed ice and then top.5oz / 15ml Crème De Cassis with ginger beer. Top With Ginger Beer GARNISH VARIATIONS Lime Wedge N/A GLASS Highball NOTES First appeared in Trader Vic’s book of Food and Drink published in 1946. In this book it is referred to as the “Mexican” El Diablo (The Devil). 54  COCKTAILS Alexander INGREDIENTS METHOD 2oz / 50mL Spirit Add all ingredients to your small shaker, add ice to your large 1oz / 25ml Crème de Cacao shaker and shake. Fine strain into.75oz / 20ml Dbl cream your glass and garnish GARNISH VARIATIONS Nutmeg N/A GLASS Small Coupe NOTES The Alexander can be found in Hugo Ensslin’s 1916 Recipes for mixed drinks. The brandy alexander became popular during the 20th century, it is a variation of an earlier gin based cocktail simply call an “Alexander”. 55  COCKTAILS Bees Knees INGREDIENTS METHOD 2oz / 50ml Gin Add all ingredients to your tin and shake hard and fast. Double 1oz / 25ml Lemon Juice strain into your glass..5oz / 15ml Honey Water (3:1) GARNISH VARIATIONS None N/A GLASS Coupe NOTES Prohibition Era cocktail, served super chilled. The name comes from prohibition-era slang meaning “the best”. 56  COCKTAILS Paper Plane INGREDIENTS METHOD.75oz / 20ml Bourbon Add all ingredients to your tin and shake, double strain and.75oz / 20ml Amaro ser ve.75oz / 20ml Lemon.75oz / 20ml Aperol GARNISH VARIATIONS None N/A GLASS Coupe NOTES Invented by Sam Ross drink was originally made with Campari but was switched out for Aperol and using Amaro Nonino. The drink was apparently on every cocktail menu in Toronto. 57  COCKTAILS Smash INGREDIENTS METHOD 2oz / 50ml Spirit Half Cut your citrus into squares, place in the bottom of your shaker tin and muddle. Add Lemon Half Orange.5oz in your spirit and syrup then shake and / 25ml Simple Syrup double strain into a rocks glass filled with cubed ice GARNISH VARIATIONS Mint sprig N/A GLASS Roc ks NOTES One of the earliest examples of a smash appears in the form of a julep recipe in Jerry Thomas’ 1862 How to Mix Drinks, or, The Bon Vivant’s Companion. Though Thomas doesn’t mention the smash by name, though his definition of the julep clearly lays the foundation for the future of the category. He begins by calling the julep a “peculiarly American beverage” that is most popular in the South. 58  COCKTAILS Zombie INGREDIENTS METHOD 1oz / 25ml Bacardi Carta Oro Add all ingredients to your 1oz / 25ml Over Proof Rum shaker tin, add in half crushed.75oz / 20ml Lime ice and half cubed ice and.25oz / 10ml Falernum shake. Strain into your cubed.25oz / 10ml Grapefruit ice filled highball barspoon Old Fashioned syrup barspoon Grenadine barspoon Demarrera GARNISH VARIATIONS Half lime shell, mint sprig N/A GLASS Highball NOTES Because of the high proof rum, this cocktail could be lit if desired. The Zombie is a cocktail made of fruit juices, liqueurs, and various rums. It first appeared in late 1934, invented by Donn Beach of Hollywood’s Don the Beachcomber restaurant. It was popularized soon afterwards at the 1939 New York World’s Fair. 59  COCKTAILS Boulevardier INGREDIENTS METHOD.75oz / 20ml Bourbon Add all your ingredients into a mixing glass and stir until you.75oz / 20ml Campari reach the correct dilution..75oz / 20ml Sweet Vermouth GARNISH VARIATIONS Orange Zest N/A GLASS Small Coupe / Nick and Nora NOTES The Boulevardier was first invented during Prohibition and was known as the signature drink of writer Erskine Gwynne. Gwynne, a writer, left America for Paris in the 1920’s and became the editor of a monthly publication called (what else?) The Boulevardier. 60  COCKTAILS Bellini INGREDIENTS METHOD 1.25oz / 35ml Peach Puree Carefully add all your ingredients into a chilled shaker tin (trying not to created 4.25oz / 125ml Prosecco to much bubbles). Stir together the peach puree and Prosecco ensuring you get a consistent peach flavour throughout the whole drink. Pour into your glass and serve GARNISH VARIATIONS None N/A GLASS Coupe / Small Highball NOTES The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. He named the drink the Bellini because its unique pink color reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini. 61  COCKTAILS Ramos Gin Fiz INGREDIENTS METHOD 2oz / 50ml Gin Add all ingredients into your.5oz / 15ml Lemon Juice shaker and “dry shake”, the add.5oz / 15ml Lime Juice in your cubed ice and shake hard.75oz / 20ml Simple Syrup and long. Strain into your glass.75oz / 20ml DBL Cream with no ice and top with soda Egg White 3 Dash Orange Water Top Soda Water GARNISH VARIATIONS None N/A GLASS Small Highball NOTES The Ramos Gin Fizz Aka “Ramos Fizz” or “New Orleans Gin Fizz”. Henry C. invented the Ramos gin Fizz in 1888 at his bar, the imperial cabinet saloon on Gravier St, New Orleans, Louisiana. Before prohibition, the drinks popularity and exceptionally long 12 minute mixing time had over 20 staff working at any one time. 62  COCKTAILS Mimosa INGREDIENTS METHOD 2.25oz / 60ml Freshly Squeezed Slowly pour all ingredients into your shaker Orange Juice (strained) (trying not to create too many bubbles) 2.25oz / 60ml Champagne then stir to mix both champagne and orange juice together GLASS Coupe Glass (ice optional, if ice is requested, then use a wine glass) METHOD 1.25oz / 30ml Freshly Squeezed Slowly pour all ingredients into your Orange Juice (strained) shaker (trying not to create too many bubbles) then stir to mix both 3oz / 90ml Champagne champagne and orange juice together GLASS Coupe / Flute NOTES The Mimosa was said to be call a “Champagne orange” and was said to be created by Frank Meier at the Ritz Hotel in Paris in 1925. The Bucks Fizz and Mimosa are very similar cocktails, Mimosa classically is served equal parts and the bucks fizz 2 parts Champagne and 1 part orange juice. Bucks Fizz originated in the UK and was popular during the 1980’s , the bucks fizz is a popular daytime celebratory drink. 63  COCKTAILS Hot Toddy INGREDIENTS METHOD 2oz / 50ml Blended Whisky Firstly pre heat your glass, add your honey, lemon & whisky. Add your 25oz / 10ml Honey Water 100ml of boiling water then quickly.5oz / 20ml Lemon Juice stir to combine all ingredients 3.5oz /100ml Boiling Water GARNISH VARIATIONS Lemon Slice, nutmeg, cloves N/A (other spices optional) GLASS Toddy Glass NOTES The Hot Toddy was originally made for curing a cold. The word toddy stretches back to the British colonial era and was a drink that was made from fermented sap of toddy palm. 64  COCKTAILS Pina Colada INGREDIENTS METHOD 1.75oz / 40ml Bacardi Anejo Add all ingredients to your shaker tin then add cubed ice and shake. Strain Cuatro.75oz / 20ml Bacardi Carta into your glass over cubed ice the cap Blanca 1.25oz / 35ml House the drink with crushed ice and garnish Coconut Blend 1.75oz / 45ml Pineapple Juice GARNISH VARIATIONS Pineapple Leaf & angostura bitters N/A GLASS S nif ter NOTES The “modern” Piña Colada depends on coconut cream as an ingredient and that doesn’t appear on the scene until 1948 when Don Ramon looking for an easier way to extract the cream from the pulp of the coconut, wound up creating the well known coco lopez product. In actuality, Coco Lopez is a mix of coconut cream and cane syrup. This is where like most cocktails the trail gets a bit muddy. As with the Martini and a litany of other drinks the Piña Colada, has had it’s share of claimants and as stated before, accounts of similar drinks date back to the late 17th century. 65  COCKTAILS Moscow Mule INGREDIENTS METHOD 2oz / 50ml Vodka Add in your lime and vodka into a highball glass, then add ice and top up with Ginger.75oz / 20ml Lime Juice Beer. Stir ingredients with a bar spoon Top with Ginger Beer GARNISH VARIATIONS Half Lime wheel, Dash of bitters N/A GLASS Highball NOTES The Moscow Mule had been invented circa 1941, and although Martin often said that he and Jack Morgan, owner of the Los Angeles British pub Cock ‘n’ Bull, created the drink, such might not actually be the case. 66  COCKTAILS Garibaldi INGREDIENTS METHOD 2oz / 50ml Campari Add your Campari into your glass, juice orange and top up Top with Centrifuge Orange (a la minute) GARNISH VARIATIONS None N/A GLASS Small Highball NOTES Named after the famous revolutionary general who helped liberate and reunify Italy. The Garibaldi appears on cocktail lists throughout Italy. 67  COCKTAILS Lond Island Ice Tea INGREDIENTS METHOD.25oz / 10ml Vodka Add all ingredients (except Coke) into.25oz / 10ml Gin you shaker tin and add cube ice and shake.25oz / 10ml quickly. Strain over cubed ice in a highball glass then top with Coke Tequila.25oz / 10ml Cointreau 1oz / 25ml Lemon Juice Top with Coke GARNISH VARIATIONS Lemon Wedge N/A GLASS Highball NOTES The drink was claimed to be invented by Robert “Rosebud” Butt, this was his entry in a contest to create a new mixed drink with triple sec in 1972 while he worked at the Oak Beach Inn on Long Island, New York. 68  COCKTAILS Millionaire INGREDIENTS METHOD.75oz / 20ml Dark Rum Add all ingredients to your shaker tin, add ice and shake hard and fast,.75oz / 20ml Apricot double strain into your coupe glass Brandy.75oz / 20ml Lime and garnish Juice.75oz / 20ml Sloe Gin Barspoon Raspberry syrup GARNISH VARIATIONS Cherry N/A GLASS Coupe NOTES The Millionaire is a cocktail that arose during prohibition, there are around 5 or so different recipes calling for rum, gin, bourbon (so your choice) Harry Craddock listed two completely different unrelated recipes as a Millionaire No.1 and Millionaire No.2, the first calling for rum and the second includes egg white, gin and absinthe. 69  COCKTAILS Brooklyn INGREDIENTS METHOD 2oz / 50ml Rye Whiskey Add all ingredients into your mixing glass and stir..5oz / 15ml Amer Picon Strain into your glass and.25oz / 10ml Maraschino garnish.25oz / 10ml Dry Vermouth GARNISH VARIATIONS Lemon Zest (discarded), Cherry N/A GLASS Nick and Nora NOTES Named after the borough in New York, the Brooklyn appears in Jacob Grohusko’s 1908 Jacks Manual. 70  COCKTAILS Old Cuban INGREDIENTS METHOD 1.75oz / 40ml Bacardi Add all ingredients to your tin Ocho.75oz / 20ml Lime (except Champagne) add ice Juice.25oz / 10ml Simple and shake. Double strain into your coupe glass and then top Syrup 2 Dash Angostura with Champagne Bitters 6 Mint Leaves Top with Champagne GARNISH VARIATIONS Mint Leaf N/A GLASS Coupe NOTES Pegu Club Owner Audrey Saunders has created a number of modern classics and this is one is the most enduring. The Old Cuban is a hybrid between a mojito and a French 75. 71  COCKTAILS Pegu Club INGREDIENTS METHOD 1.75oz / 40ml Gin Add all ingredients to your.25oz / 10ml Cointreau tin and add ice and shake. Strain into you glass and.25oz / 10ml Lime Juice ser ve Barspoon Simple Syrup 1 Dash Orange bitters 1 Dash Angostura GARNISH VARIATIONS None N/A GLASS Mini Coupe / Nick and Nora NOTES Pegu Club cocktail is a gin based cocktail that was the signature drink of Burma’s Pegu Club, the club was named after the Pegu, a Burmese river As the Birtish colonised their way across continental Asia in the 19th century they set up outposts. One of these outposts was located in Yangon, Myanmar The outpost provided a gathering place after a long day of conquering, it had its own rituals and drinking rights and this drink was their house cocktail. The Pegu club eventually made it into Harry’s New york Bar owner Harry MacElhone’s Barflies and cocktails in 1927 and was further immortalised by Audrey Saunders New York city Bar of the same name. 72  COCKTAILS Blinker INGREDIENTS METHOD 2oz / 50ml Rye Whiskey Add all ingredients to your tin and add ice and shake. Strain 1oz / 25ml Grapefruit Juice into you glass and serve.5oz / 15ml Raspberry Syrup GARNISH VARIATIONS Cherry N/A GLASS Mini Coupe / Nick and Nora NOTES The Blinker cocktails origins are unkown but first appeared in 1934 in Patrick Duffy’s the official mixers manual, Ted Haigh also tweaked the recipe to delicious results. 73