CLASSICS & CONTEMPORARIES

20th CENTURY
1.5oz Beefeater
0.75oz lemon juice
0.75oz lillet blanc
0.5oz creme de cacao
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: cherry
DESCRIPTORS: citrusy, sweet and chocolatey.
HISTORY: First publication was in the Cafe Royal Bar Book of 1937, and was named after the
futuristic train The Twentieth Century Limited. “We now have a firm idea of exactly what Art
Deco tastes like” - Ted Haigh.

30th CENTURY MAN

1oz Ardbeg
1oz lemon
1oz cointreau
1oz creme de cacao
2 dashes absinthe
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: cherry
DESCRIPTORS:
HISTORY:

ADDERLEY
2oz Old Overholt rye
0.75oz lemon
0.75oz maraschino
2 dashes orange bitters
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: cherry
DESCRIPTORS:
HISTORY:

ADONIS
1.5oz fino sherry
1.5oz keefer sweet vermouth
2 dashes orange bitters
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: orange twist
DESCRIPTORS:
HISTORY:

ALASKA
2oz Beefeater gin
0.5oz yellow chartreuse
2 dashes orange bitters
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: lemon twist
DESCRIPTORS:
HISTORY: This martini twist was first put into print in Jacques Straub’s book “Drinks” in 1914.
Having been created around the time of the Alaska Gold Rush, this cocktail may have been
named for its golden colour.

AMARETTO SOUR
1.25oz Amaretto
1oz lemon juice
0.75 Forty Creek
0.25oz simple
1 egg white
METHOD: Dry shake, shake with ice. Fine strain into an old fashioned glass filled with fresh
kold draft.
GARNISH: cherry fork
DESCRIPTORS:
HISTORY:

AMERICANO
1oz Campari
1oz Keefer Sweet Vermouth
Top Soda
METHOD: Build in a collins glass and top with soda
GARNISH: orange twist
DESCRIPTORS:
HISTORY:

APEROL SPRITZ
1.5oz Aperol
3oz sparkling wine
1oz soda
METHOD: Build ingredients in a wine glass with ice
GARNISH: Dehydrated blood orange
DESCRIPTORS:
HISTORY:

ARMY & NAVY

2oz Beefeater gin
0.75oz lemon
0.5oz orgeat
2 dashes angostura bitters
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: lemon oil
DESCRIPTORS: Fruity gin sour
HISTORY: Fine Art of Mixing drinks 1948, by David Embury

AVIATION
2oz Beefeater gin
0.5oz maraschino
0.75oz lemon juice
Spritz with violette
METHOD: Shake with ice and fine strain into a violette rinsed cocktail glass
GARNISH: cherry
DESCRIPTORS:
HISTORY:

BAMBOO
1.5oz fino sherry
1.5oz dry vermouth
2 dashes angostura
2 dashes orange bitters
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: lemon twist
DESCRIPTORS:
HISTORY:

BEE’S KNEES
2oz Beefeater gin
1oz lemon juice
0.75oz honey syrup (2:1)
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: lemon peel
DESCRIPTORS:
HISTORY: The Bee's Knees was created by philanthropist and socialite Mrs Margaret Brown,
aka The Unsinkable Molly Brown. She was bestowed this nickname after surviving the sinking
of the Titanic. It was first mentioned in the 1929 edition of the Standard Union in Brooklyn New
York, reporting on the latest trends in Paris.

BENNETT
2oz Beefeater gin
1oz lime juice
0.75oz simple syrup
2dashes angostura
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: none
DESCRIPTORS:
HISTORY:

BENSONHURST
1.5oz Old Overholt rye
0.75oz dry vermouth
0.5oz cynar
1brspoon maraschino
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: orange twist or cherry
DESCRIPTORS:
HISTORY:

BETWEEN THE SHEETS

0.75oz Mount Gay Eclipse
0.75oz Gautier VS
0.25oz lemon juice
0.75oz cointreau
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: lemon twist
DESCRIPTORS:
HISTORY:

BIJOU
1.5oz Beefeater gin
0.75oz Keefer Sweet Vermouth
0.5oz Green Chartreuse
2dashes orange bitters
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: orange twist
DESCRIPTORS:
HISTORY:
BLACK MANHATTAN
2oz Old Overholt
1oz Averna
1dash Angostura
1dash orange bitters
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: cherries
DESCRIPTORS:
HISTORY: Created by bartender Todd Smith when he worked at San Francisco’s Bourbon &
Branch in 2005

BLOOD AND SAND

1oz Dewar’s White Label
1oz Cherry Brandy
1oz Keefer Sweet Vermouth
1oz orange juice
METHOD: Shake all ingredients together over and fine strain into a chilled cocktail glass
GARNISH: cherry
DESCRIPTORS: Literally the worst.
HISTORY:

BLOODY MARY
1.5oz vodka
3oz tomato juice
0.25oz lemon juice
2 barspoon simple
2 dashes tabasco
4 dashes worcestershire
METHOD: Throw ingredients together 3-4 times, then pour over fresh ice in a collins glass half
rimmed with salt.
GARNISH: Variety pack (lemon, cucumber, olives, pickled veg whatever you like)
DESCRIPTORS:
HISTORY:

BOBBY BURNS
2oz Dewar’s White Label
0.75oz Sweet vermouth
0.25oz benedictine
2dashes angostura
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: Lemon twist
DESCRIPTORS:
HISTORY: A slightly sweeter, richer take on the Rob Roy.There are a few variations on this
classic. The base recipe comes from Harry Craddock,Savoy 1930

BOULEVARDIER
1.5oz Old Overholt Rye
0.75oz Campari
0.75oz Keefer Sweet Vermouth
METHOD: Stir over ice in a mixing glass. Strain over a large block in an old fashioned glass.
GARNISH: Orange twist
DESCRIPTORS:
HISTORY:

BOURBON SOUR
2oz Wild Turkey Bourbon
1oz lemon juice
0.75oz simple syrup
1 egg white
1 dash angostura bitters
METHOD: Dry shake, shake with ice. Fine strain into an old fashioned glass filled with fresh
kold draft.
GARNISH: 2 cherry fork
DESCRIPTORS:
HISTORY:

BRAMBLE
1.5oz Beefeater gin
0.75oz lemon
0.25 simple
0.25 creme de mure
METHOD: Shake gin, lemon and simple, over ice briefly. Fine strain over crushed ice. Layer
creme de mure through crushed ice.
GARNISH: lemon wheel and straw
DESCRIPTORS:
HISTORY: The Bramble was created in London, in 1984, by Dick Bradsell. At the time, Bradsell
worked at a bar in Soho called Fred's Club, and he wanted to create a British cocktail.

BROOKLYN
2oz Old Overholt
0.75 dry vermouth
0.25 maraschino
0.25 amaro (picon)
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass.
GARNISH: cherry
DESCRIPTORS:
HISTORY:

BROWN DERBY
2oz Wild Turkey bourbon
1oz grapefruit juice
1/2oz honey syrup
Dash lemon juice
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: none
DESCRIPTORS:
HISTORY: Said to have been created in the 1930s by a bartender at the Vendôme Café in
California. It was named after another Hollywood restaurant called the Brown Derby that was
built in the shape of a hat.

CAIPIRINHA
2oz Leblon cachaca
2 lime slices
0.5oz simple syrup
METHOD: Muddle lime in bottom of shaker, add other ingredients and shake over crushed ice.
Taste and adjust if necessary. Dump into old fashioned glass and top with more crushed ice.
GARNISH: lime wheel
DESCRIPTORS:
HISTORY:

CAMERON’S KICK
1oz Dewar’s scotch
1oz Jameson’s irish whisky
0.75oz lemon
0.5oz orgeat
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass.
GARNISH: lemon oil
DESCRIPTORS:
HISTORY: This cocktail first appeared in Harry MacElhone's "ABC of Mixing Cocktails" in 1922.
Scotch can sometimes prove challenging in a cocktail context, but one trick bartenders have
discovered is to match scotch’s character with that of another spirit, giving it a good dancing
partner in the glass

CHAMPAGNE COCKTAIL
1 sugar cube doused in angostura
sparkling
METHOD: Fill glass with sparkling wine, drop in angostura bitters soaked sugar cube.
GARNISH: lemon twist
DESCRIPTORS:
HISTORY:

CHAMPS ELYSEES
1.5oz cognac
0.5oz green chartreuse
0.75oz lemon
0.25oz simple
2dashes angostura
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass.
GARNISH: lemon oil
DESCRIPTORS:
HISTORY: A riff on a sidecar, named after a touristy street in Paris. First noted in 1925 in Nina
Toye & Arthur Adair's book "Drinks: long & short", and then again in the Savoy in 1930.

CHARLIE CHAPLIN
1oz sloe gin
1oz apricot brandy
1oz lime juice
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: dried lime wheel
DESCRIPTORS: fruity, citrusy
HISTORY: It was invented at New York City’s Waldorf Astoria hotel prior to the 1920s and was
included in Albert Stevens Crockett’s 1934 “The Old Waldorf Astoria Bar Book,” where the
recipe called for equal parts sloe gin, lemon juice and apricot brandy. The modern edition of the
book, recently updated by Frank Caiafa, has slightly reimagined the drink with lime. Do note that
dilution is essential for this cocktail, which can veer toward syrupy. Shake it a little longer than
you ordinarily might, or add a half ounce of water to the shaker with the other ingredients.

CHARO’S KICK
1.5oz blanco tequila
0.5oz mezcal
0.75oz lemon juice
0.5oz orgeat
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: lemon oil
DESCRIPTORS:
HISTORY:
CHRYSANTHEMUM
2oz dry vermouth
1oz benedictine
3dashes absinthe
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: orange twist
DESCRIPTORS:
HISTORY:

CLOVER CLUB
2oz Beefeater gin
1oz lemon
0.75 simple syrup
3 raspberries
1 egg white
METHOD: Dry shake, shake with ice. Fine strain into a chilled cocktail glass
GARNISH: raspberry fork
DESCRIPTORS:
HISTORY:

CONFERENCE COCKTAIL
0.5oz bourbon
0.5oz rye
0.5oz calvados
0.5oz cognac
1 barspoon simple syrup
2 dash ango
1 dash chocolate bitters
METHOD: Stir all ingredients together over ice and strain over a large block in a old fashioned
glass.
GARNISH: lemon & orange twist
DESCRIPTORS:
HISTORY:

CORPSE REVIVER #2
1oz Beefeater gin
1oz Lillet Blanc
1oz Cointreau
1oz lemon juice
2dashes absinthe
METHOD: Shake with ice and fine strain into a chilled cocktail glass
GARNISH:
DESCRIPTORS:
HISTORY:

COSMOPOLITAN
1.5oz Finlandia vodka
0.75oz pom juice
0.5oz cointreau
0.25oz lime juice
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: Flamed orange round
DESCRIPTORS:
HISTORY:

DAIQUIRI
2oz Mount Gay Eclipse
0.75oz lime juice
0.5oz simple syrup
METHOD: Shake all ingredients together over ice and fine strain (or not) into a chilled cocktail
glass
GARNISH: none
DESCRIPTORS:
HISTORY:

DARK & STORMY

2oz Gosling’s Dark rum
0.75oz ginger syrup
0.75oz lime
Soda
2 Dashes of angostura
METHOD: Shake all ingredients together over ice and fine strain into a collins glass. Add a
splash of soda and top with ice
GARNISH: Lime wheel
DESCRIPTORS:
HISTORY:

DEATH IN THE AFTERNOON

0.5oz absinthe
0.2oz lemon juice
0.25oz simple
Sparkling wine
METHOD: Stir absinthe briefly over some ice, strain into champagne flute, top with sparkling
wine
GARNISH: lemon twist
DESCRIPTORS:
HISTORY: Created by Ernest Hemmingway, and named after his book. Supposedly, the drink
was created by the author after enjoying absinthe during his time in France.

DEATH IN THE GULF STREAM

1.5oz genever
0.75oz lime
0.5oz simple
2 dashes angostura (float)
METHOD: Swizzle over crushed ice. Top with angostura
GARNISH: mint
DESCRIPTORS:
HISTORY:

DIVISION BELL
1oz mezcal
0.75oz aperol
0.25oz maraschino
0.75oz lime
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: grapefruit oil
DESCRIPTORS:
HISTORY: This twist on a last word was created by Phil Ward in 2009 at Mahayuel in NYC

EAST 8 HOLD UP
1.5oz vodka
0.5oz aperol
0.67oz pineapple juice
0.5oz lime
1 barspoon simple
1 barspoon passionfruit syrup
METHOD: Shake all ingredients together over ice and fine strain into a old fashioned glass with
ice
GARNISH:
DESCRIPTORS:
HISTORY:

EL DIABLO
1.5oz El Jimador blanco
0.5oz lime
0.5oz ginger syrup
0.25oz cassis
Soda to fill
METHOD: Shake tequila, lime and ginger briefly over ice, fine strain over fresh ice in a collins
glass, top with soda and sink the cassis
GARNISH: candied ginger and lime wheel
DESCRIPTORS:
HISTORY:

EL PRESIDENTE
1.5oz Mount Gay Eclipse?
1.5oz Martini Bianco?
0.25 curacao?
1 brspn grenadine?
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: orange twist
DESCRIPTORS:
HISTORY: The El Presidente cocktail hails from Cuba and was created in the early 1900s. It
was likely named for President Mario García Menocal, who ran the country from 1913 to 1921.

FILTHY RICH
1oz Old Overholt Rye
1oz Dry vermouth
0.5oz cynar
0.5oz benedictine
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: lemon twist
DESCRIPTORS: created by Zachary Gelnaw-Rubin at Dutch Kills circa 2012.

FITZGERALD
2oz Beefeater Gin
0.75oz lemon
0.75oz simple
2 dashes angostura
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: none
DESCRIPTORS:
HISTORY:

LA FLORIDITA DAIQUIRI
2oz Havana 3yr
0.75oz lime
0.75oz maraschino
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: cherry
DESCRIPTORS:
HISTORY:

FOG CUTTER
1oz Gautier VS
1oz Mount Gay eclipse
0.5oz Beefeater Gin
1.5oz lemon juice
1oz orange juice
0.5oz orgeat
0.5oz gonzalez sherry (float)
METHOD: Shake and strain over crushed ice in a collins glass. Float sherry
GARNISH: Mint sprig, orange, cherry
DESCRIPTORS:
HISTORY:

FRENCH 75
0.75oz Beefeater gin
0.5oz lemon juice
0.5oz simple syrup
Top with sparkling
METHOD: Shake all ingredients, and fine strain into a flute half filled with sparkling wine
GARNISH: lemon twist
DESCRIPTORS:
HISTORY: Harry Macelhone, Harry's New York Bar, Paris, 1915. The combo was said to have
such a kick that it felt like being shelled with the powerfulFrench 75 Howitzer Artillery Piece.
Harry Craddock once said , "It hits with remarkable precision." The French 75 was popularized
in America at the Stork Club. The drink's recipe was first recorded in the Savoy cocktail book in
1930. A later cocktail book the fine art of mixing drinks by David Embury, claims the French 75
is a cognac based drink (or maybe even calvados)

GODFATHER
1.5oz Dewar’s scotch
0.75oz amaretto
METHOD: Stir over ice in a mixing glass. Strain over a large block in an old fashioned glass
GARNISH: lemon twist
DESCRIPTORS:
HISTORY:

GOLD RUSH
2oz Wild Turkey
0.75oz lemon juice
0.5oz honey syrup
METHOD: Shake with ice and fine strain into a chilled cocktail glass
GARNISH: lemon oil
DESCRIPTORS:
HISTORY:

GREENPOINT
2oz Old Overholt Rye
0.5oz keefer sweet vermouth
0.5oz yellow chartreuse
2 dashes angostura
1 dash orange bitters
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: lemon oil
DESCRIPTORS:
HISTORY:

HANKY PANKY
1.5oz Beefeater gin
1.5oz Keefer Sweet Vermouth
Bar spoon fernet branca
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: orange twist
DESCRIPTORS:
HISTORY:

HARVARD
2oz Gautier VS cognac
1oz Keefer Sweet Vermouth
2 dashes angostura bitters
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: lemon twist
DESCRIPTORS:
HISTORY:

HEMMINGWAY DAIQUIRI
2oz Havana Club 3yr
0.75oz lime juice
0.75oz grapefruit juice
0.25oz maraschino
METHOD: Shake with ice and fine strain into a chilled cocktail glass
GARNISH: Lime Wheel
DESCRIPTORS:
HISTORY:

HOT TODDY
2oz Jameson
1brpsoon honey syrup
1brspoon lemon juice
1 dash angostura
METHOD: Build in a tea mug
GARNISH: dried lemon wheel
DESCRIPTORS:
HISTORY:

HOTEL GEORGIA
1.5oz gin
0.5oz orgeat
0.75oz lemon juice
1 egg white
5 drops orange blossom water
METHOD:Shake all ingredients together without ice, and then again with ice. Fine strain into a
cocktail glass. Garnish with fancy bitters if you like.
GARNISH: nutmeg
DESCRIPTORS:
HISTORY:

HOTEL NACIONAL
2oz Havana 3yr
1oz pineapple
0.5oz lime juice
0.5oz apricot liqueur
1 brsp simple
METHOD:Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: none
DESCRIPTORS: A fruity twist on a classic daiquiri
HISTORY: Invented between 1931-1933 by the Hotel Nacional’s Manager Wil P Taylor. Became
incredibly popular with Americans travelling to Cuba during Prohibition.

HURRICANE
1.5oz Appleton Signature Rum
0.5oz Wray & Nephew
0.75oz lemon
0.75oz passionfruit juice
0.75oz passionfruit syrup
METHOD: Shake all ingredients together over ice and dump into a collins. Top with pebble
GARNISH: orange slice & cherry & straw
DESCRIPTORS:
HISTORY: The first version of the cocktail is believed to have been served at the 1939 New
York World’s Fair in Queens, at the aptly named Hurricane Bar. Not much is known about that
drink, other than speculation about it containing rum, and that it was served in a Hurricane
glass. As the story goes, Benson “Pat” O’Brien and his partner Charlie Cantrell, practically
swimming in rum, decided to develop a new cocktail to help use it up. Although, other sources
state it was head bartender Louis Culligan who invented the cocktail. In either case, it was
Culligan who published the original Hurricane recipe in the now defunct Cabaret magazine c.
1956.

INTERROBANG
1oz Armagnac
1oz Benedictine
1oz Cynar
METHOD: Stir with ice, strain into a rocks glass, and garnish with a spritz of peated Scotch
GARNISH: none
DESCRIPTORS:
HISTORY: Created by Sother Teague at Amor Y Amargo

JASMINE
1.5oz Beefeater gin
0.75oz lemon juice
0.25oz cointreau
0.25oz campari
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: lemon peel
DESCRIPTORS:
HISTORY: This cocktail is a twist on a Pegu Club, created by Paul Harrington in the early 1990’s
at the Townhouse Bar &Grill in Emeryville, California.

JAPANESE
2oz Gautier VS Cognac
0.5oz orgeat
3dashes angostura bitters
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: lemon peel DISCARD
DESCRIPTORS:
HISTORY: The Japanese Cocktail was invented by "Professor" Jerry Thomas, who is
considered the grandfather of the bartending world. It first appeared in his famous 1862
bartending guide "How to Mix Drinks or The Bon-Vivant's Companion."

JUNGLE BIRD
1.5oz Gosling’s Dark rum
1.5oz pineapple juice
0.5oz campari
0.5oz lime
0.5oz simple
METHOD: Shake all ingredients together over ice and fine strain into a collins glass with fresh
ice
GARNISH: mint, pineapple piece and cherry
DESCRIPTORS:
HISTORY: This tropical cocktail was created as the welcome drink for the opening of the Kuala
Lumpur Hilton hotel on July 6, 1973, by Beverage Manager, Jeffrey Ong.

JUSCHU
2oz El jimador blanco/repo
0.75 lime juice
0.5oz honey syrup (2:1)
2dashes ango
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: none
DESCRIPTORS:
HISTORY:

KIR ROYALE
1oz cassis I
Top with sparkling wine
METHOD: Building in flute
GARNISH: lemon twist
DESCRIPTORS:
HISTORY:

LA LOUISIANNE
2oz Old Overholt Rye
0.75oz sweet vermouth
0.25oz benedictine
3 dashes peychaud’s
3 dashes absinthe
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: lemon twist
DESCRIPTORS: rich, slightly sweet, herbal
HISTORY: A sweeter, rye based twist on a manhattan. Originally made with equal parts rye,
sweet vermouth and benedictine (which is super sweet). Found in Stanley Clisby Arthur's 1937
book "Famour New Orleans Drinks and How to Mix 'Em". "This is the special cocktail served at
Restaurant de la Louisiane, one of the famous French restaurants of New Orleans, long the
rendezvous of those how appreciate the best in Creole cuisine." Imagine a sazerac, and a vieux
carre had a baby.

THE LAST WORD

1oz Beefeater gin
1oz maraschino
1oz green chartreuse
1oz lime juice
METHOD: Shake with ice and fine strain into a chilled cocktail glass
GARNISH: cherry
DESCRIPTORS:
HISTORY:

LEFT HAND
1.5oz Wild Turkey Bourbon
0.75oz campari
0.75oz keefer sweet vermouth
2dashes chocolate bitters
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: cherry
DESCRIPTORS:
HISTORY:

LIONS TALE
2oz bourbon
0.5oz allspice dram
0.5oz lime juice
1 bar spoon simple
METHOD: Shake with ice and fine strain into a chilled cocktail glass
GARNISH: lime oil
DESCRIPTORS:
HISTORY:

LONG ISLAND ICED TEA

0.5oz Finlandia vodka
0.5oz Beefeater gin
0.5oz El Jimador Silver Tequila
0.5oz Mount Gay Eclipse Rum
0.5oz Curacao
0.5oz lemon juice
Coke to fill
METHOD: Shake everything but coke briefly in a cocktail shaker, and strain over ice. Strain into
collins glass half filled with coke.
GARNISH: lemon wheel and cherry
DESCRIPTORS:
HISTORY:

MAI TAI
1.5oz Mount Gay Eclipse
0.5oz Cointreau
0.5oz orgeat/astragalus
0.75 lime juice
METHOD: Shake over ice, and strain into collins glass filled with crushed ice
GARNISH: mint sprig & cherry skewer
DESCRIPTORS:
HISTORY: In 1944, when the cocktail was invented by Victor J. Bergeron — better known as
Trader Vic. According to legend, after shaking the concoction with ice and presenting the
cocktail to some of his visiting Tahitian friends, they ended up liking it so much one of them
exclaimed, "Maita’i roa a’e," which translates to "out of this world! The best!" Bergeron dubbed
his new cocktail "Mai Tai," as in "the best."

MANHATTAN
2oz Whiskey (guests choice)
1oz Keefer Sweet Vermouth
2-3 dashes angostura
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: cherry skewer
DESCRIPTORS:
HISTORY:

MARGARITA
1.5oz El Jimador silver
0.75oz lime juice
0.5oz cointreau
0.25oz simple syrup
METHOD: Shake with ice and strain into an old fashioned glass filled with kold draft ice
GARNISH: lime wheel, salt rim
DESCRIPTORS:
HISTORY:

MARTINI (GIN)
2.5oz Beefeater gin
0.5oz house dry vermouth
1 dash orange bitters
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: lemon twist, 3 olives on a skewer served with a shot glass for pits, or 3 onions
DESCRIPTORS:
HISTORY:

MARTINI (VODKA)
3oz Finlandia vodka
0.25oz dry vermo
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: lemon twist, 3 olives on a skewer served with a shot glass for pits, or 3 onions
DESCRIPTORS:
HISTORY:

MARTINEZ
1.5oz Beefeater gin
1.5oz Keefer Sweet Vermouth
0.25oz maraschino
2 dashes orange bitters
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: lemon twist and cherry
DESCRIPTORS:
HISTORY:

MARY PICKFORD
2oz Havana Club 3
1.5oz pineapple juice
1 brspn maraschino
1 brspn grenadine
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: cherry
DESCRIPTORS:
HISTORY: Created in the 1920’s (during American prohibition) by Fred Kaufman at the Hotel
Nacional de Cuba. Mary Pickford, a Canadian silent movie star, was in Cuba filming a movie
with Charlie Chaplin.

MEXICAN FIRING SQUAD

1.5oz El Jimador blanco
0.75oz lime
0.75oz grenadine
3-4dashes angostura bitters
METHOD: Shake with ice and strain into an old fashioned glass filled with kold draft ice
GARNISH: lime wheel
DESCRIPTORS:
HISTORY: First in publication in Charles H Baker's The Gentleman's Companion in 1939.
Originally created at the Cucaracha bar in Mexico City around 1937

MINT JULEP
2oz Wild Turkey 81
0.25oz simple
8-10 mint leaves
METHOD: Build on crushed ice, gently muddle mint with the barspoon.
GARNISH: Bushy mint sprigs and a straw
DESCRIPTORS:
HISTORY:

MOJITO
1.5oz Mount Gay
0.75oz lime
0.5oz simple
8-10 mint leaves
Top with soda
METHOD: Swizzle all ingredients together on crushed ice. Top with soda
GARNISH: mint sprigs & straw
DESCRIPTORS:
HISTORY:

MONTE CARLO
2oz Rye
0.5oz Benedictine
3 dashes of angostura
METHOD: Stir over ice in a mixing glass. Strain over a large block in an old fashioned glass
GARNISH: lemon twist
DESCRIPTORS:
HISTORY: The exact origin is unknown, but this cocktail first appears in print in 1948 David
Embury’s “The Fine Art of Mixing Drinks”

MORNING GLORY FIZZ

2oz Dewar’s Scotch
0.75oz lemon
0.75oz simple
1 egg white
3 dashes of absinthe
soda
METHOD: Dry shake, shake with ice. Fine strain into a collins glass with 2oz of soda. Top with
ice.
GARNISH: None
DESCRIPTORS:
HISTORY:

MOSCOW MULE
1.5oz Aylesbury Duck Vodka
0.5oz lime juice
0.75oz ginger syrup
Top with soda
METHOD: Build in a copper mug top filled with ice.
GARNISH: two dehydrated lime wheels
DESCRIPTORS:
HISTORY:

NAKED & FAMOUS

0.75oz mezcal
0.75oz aperol
0.75oz yellow chartreuse
0.75oz lime
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: none
DESCRIPTORS:
HISTORY: Created in 2011 by Joaquin Simo at Death & Co, New York City.

NEGRONI
1oz Beefeater gin
1oz Campari
1oz Keefer Sweet Vermouth
METHOD: Stir over ice in a mixing glass. Strain over a large block in an old fashioned glass
GARNISH: orange twist
DESCRIPTORS:
HISTORY:

NEW YORK SOUR

METHOD:
GARNISH:
DESCRIPTORS:
HISTORY:

OAXACAN OLD FASHIONED

1.5oz El Jimador Reposado
0.5oz mezcal
1 brspoon agave nectar
1 dash ango
1 dash orange bitters
METHOD: Stir over ice in a mixing glass. Strain over a large block in an old fashioned glass.
GARNISH:
DESCRIPTORS:
HISTORY: The Oaxaca Old Fashioned helped kick off the mezcal craze in the United States.
Created in 2007 by New York bartender Phil Ward, the Oaxaca Old Fashioned introduced
countless drinkers to the earthy spirit, which was unfamiliar to most consumers at the time.
Ward first made the cocktail at Death & Co., the pioneering East Village bar, before placing it on
the menu at Mayahuel, the dearly departed bar that he opened down the street.

OLD CUBAN
1.5oz Havana 7
0.75oz lime
0.75oz simple
6-8 mint leaves
2dashes angostura
3oz sparkling wine
METHOD: Shake everything except sparkling. Fine strain into chilled cocktail glass. Top with
sparkling wine.
GARNISH: mint sprig
DESCRIPTORS: This sophisticated twist on a mojito was created by Audrey Saunder in 2001 at
The Beacon Restaurant in NYC.
HISTORY:

OLD FASHIONED
2oz Wild Turkey 81 bourbon
1brspoon old fashioned gomme
METHOD: Stir over ice in a mixing glass. Strain over a large block in an old fashioned glass
GARNISH: 2 cherries and an orange twist
DESCRIPTORS:
HISTORY:

OLD PAL
1.5oz Old Overholt Rye
0.75oz Campari
0.75oz dry vermouth
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: lemon twist
DESCRIPTORS:
HISTORY:

PALOMA
1.5oz El jimador silver
1oz grapefruit juice
0.5oz lime
0.25oz simple/agave syrup
3oz soda
METHOD: Shake tequila, grapefruit, lime and simple briefly, and strain over soda and ice in a
collins glass with half salt rim.
GARNISH: lime wheel
DESCRIPTORS: Refreshing, bitter, sweet & sour.
HISTORY: Little is known about the historical origin of the Paloma, the most popular
tequila-based cocktail in Mexico. Some believe that it is named after La Paloma (“The Dove”),
the popular folk song composed in the early 1860s. Diffords guide states it was created by the
legendary Don Javier Delgado Corona, owner and bartender of La Capilla, in Tequila, Mexico.

PAPER PLANE
1oz Wild Turkey Bourbon
1oz Amaro Nonino
1oz Aperol
1oz lemon juice
METHOD: Shake with ice and fine strain into a chilled cocktail glass
GARNISH: orange oil (discard)
DESCRIPTORS:
HISTORY:

PEGU CLUB
1.5oz Beefeater Gin
0.5oz Cointreau
0.75oz lime juice
1 dash angostura
1 dash orange bitters
METHOD: Shake with ice and fine strain into a chilled cocktail glass
GARNISH: orange oil (discard)
DESCRIPTORS:
HISTORY: Shake all ingredients together over ice and fine strain into a chilled cocktail glass

PENICILLIN
2oz Dewar’s White Label scotch
1oz lemon juice
0.5oz ginger syrup
0.25oz honey syrup
Ardbeg Mist
METHOD: Shake with ice and strain into an old fashioned glass filled with kold draft ice
GARNISH: candied ginger
DESCRIPTORS: Refreshing, slightly spicy & smokey, whiskey sour twist. Contemporary classic.
HISTORY: Created by Sam Ross at Milk & Honey in 2005

PIMMS CUP
2oz Pimms
0.25oz lemon juice
0.25oz simple
Top with gingerale/soda.
1 cucumber
Fruit
mint
METHOD: Build in collins glass
GARNISH: mint bunch
DESCRIPTORS: Refreshing, low abv, summer time cooler.
HISTORY: The classic English summertime cooler, also the official drink of Wimbledon. This
drink was first being made in 1823 when James Pimm opened Pimm's oyster bar in London.
The drink soon became so popular, he started bottling it to sell to other bars - Pimm's no.1 cup
was created. Pimm's is a gin based liqueur.

PISCO SOUR
2oz Pisco
1oz lime juice
0.75oz simple syrup
1 egg white
METHOD: Dry shake, shake with ice. Fine strain into a chilled cocktail glass.
GARNISH: couple drops of angostura
DESCRIPTORS:
HISTORY: This cookbook, Nuevo Manual de Cocina a la Criolla (Lima 1903), suggests that the
origin of the Pisco Sour may be a traditional creole cocktail made in Lima over 100 years ago. It
was published in 1903 — at least some 17 years before Victor Morris started making the famous
drink at his bar in Lima.
PORNSTAR MARTINI
1.5oz Vodka
0.5oz Licor 43
1oz Lemon juice
0.5oz Passionfruit syrup
3oz sparkling wine
METHOD: Shake with ice and fine strain into a large chilled cocktail glass. Serve with a small
3oz pour of sparkling wine in a small chilled coupe.
GARNISH: none
DESCRIPTORS:
HISTORY:

PORT AUTHORITY
1.5oz Maker’s Mark bourbon
0.75oz LBV port
0.5oz chocolate liqueur
1brspoon maraschino
1 dash angostura
1 dash chocolate bitters
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: cherry
DESCRIPTORS
HISTORY:

QUAKER
1oz Old overholt rye
1oz De Luze cognac
0.75oz lemon
0.75oz simple
3 raspberries
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: none (a raspberry if you’re feeling fancy)
DESCRIPTORS:
HISTORY:

QUEEN’S PARK SWIZZLE

1.5oz Mount Gay
0.75oz lime
0.5oz simple
8-10 mint leaves
2 dashes angostura
2 dashes peychaud’s
METHOD: Swizzle all ingredients together on crushed ice. Top with bitters
GARNISH: mint sprigs & straw
DESCRIPTORS:
HISTORY:

RAMOS GIN FIZZ

2oz Beefeater gin
0.5oz lemon juice
0.25oz lime juice
0.75oz simple syrup
0.5oz cream
1 dash orange flower water
1 egg white
Soda to fill
METHOD: Dry shake, shake with 4-6 ice cubes until they fully dissolve. Pour into collins glass
and top with soda. Foam should rise above glass rim.
GARNISH: straw in the middle of the foam.
DESCRIPTORS:
HISTORY:

RED HOOK
2oz Old Overholt
0.5oz Maraschino
0.5oz Punt e mes
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass.
GARNISH: cherry
DESCRIPTORS:
HISTORY: A twist on a Brooklyn cocktail by Vincenzo Erricom Milk & Honey, 2003

REMEMBER THE MAINE

2oz Old Overholt Rye
0.75oz Sweet vermouth
0.25oz Maraschino
1dash absinthe
2 dash angostura
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass.
GARNISH: lemon twist
DESCRIPTORS:
HISTORY:

RIGHT HAND
1.5oz Mount Gay eclipse
0.75oz campari
0.75oz keefer sweet vermouth
2dashes chocolate bitters
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: orange twist
DESCRIPTORS:
HISTORY:

ROB ROY
2oz Dewar’s Scotch
1oz Sweet Vermouth
3 dashes angostura bitters
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass.
GARNISH: cherry skewer
DESCRIPTORS:
HISTORY:

LA ROSITA
1.5oz El Jimador Reposado
0.5oz Campari
0.5oz dry vermouth
0.5oz sweet vermouth
1dash angostura
METHOD: Stir over ice in a mixing glass. Strain over a large block in an old fashioned glass
GARNISH: orange twist
DESCRIPTORS:
HISTORY: The origin of this drink remains unknown, but its popularity can be attributed to Gary
'gaz' Regan. So far the earliest known publication is in 1974 Mr Boston Official Bartender's
guide.

ROYAL BERMUDA YACHT CLUB

2oz Mount Gay
0.75 lime juice
0.5oz falernum
0.25oz cointreau
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: dried lime wheel
DESCRIPTORS:
HISTORY:

RUSTY NAIL
2oz Dewar’s Scotch
1oz Drambuie
METHOD: Stir over ice and strain over a large block in an old fashioned glass.
GARNISH: orange twist
DESCRIPTORS:
HISTORY:

SATAN’S WHISKERS
0.5oz Beefeater gin
0.5oz Grand Marnier
0.5oz dry vermouth
0.5oz sweet vermouth
0.5oz orange juice
2dashes orange bitters
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: cy
DESCRIPTORS:
HISTORY:

SAZERAC
2oz Old Overholt Rye (or Gautier VS Cognac)
1 barspoon 2:1 cane syrup
5 dashes peychaud’s
1 dash angostura
METHOD: Stir over ice, and strain into a chilled absinthe rinsed tumbler.
GARNISH: lemon twist
DESCRIPTORS:
HISTORY: Created by pharmacist Antoine Amédée Peychaud, using a heavy dose of his own
bitters. It first appeared in 1853 at the Sazerac Coffee House (now Hotel Monteleone).

SCOFFLAW
1.5oz Old Overholt rye
1oz dry vermouth
0.75oz lime
0.5oz grenadine
1dash orange bitters
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: orange oil
DESCRIPTORS:
HISTORY:

SIDECAR
1.5oz Gautier VS Cognac
0.75oz lemon juice
0.5oz curacao
0.25oz simple
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: orange twist and sugar rim optional
DESCRIPTORS:
HISTORY:

SIESTA
1.5oz El Jimador reposado
0.25oz campari
0.5oz lime juice
0.5oz simple
0.5oz grapefruit juice
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH:
DESCRIPTORS:
HISTORY:

SINGAPORE SLING
1.5oz Beefeater Gin
0.5oz cherry brandy
0.5oz cointreau
0.25oz benedictine
2oz pineapple juice
0.5oz lime juice
1dash angostura bitters
METHOD: Shake all ingredients together over ice and fine strain into a collins glass filled with
ice.
GARNISH:
DESCRIPTORS:
HISTORY:

SOUTH SIDE
2oz Beefeater Gin
1oz lemon juice
0.75oz simple syrup
6-8 mint leaves
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: mint sprig pinned to glass
DESCRIPTORS:
HISTORY:
SBAGLIATO NEGRONI
1oz Campari
1oz sweet vermouth
2oz sparkling wine
METHOD: Build campari & sweet vermouth in a tumbler full of ice. Give it a couple of stirs to
chill, and then top with sparkling wine.
GARNISH: orange slice
DESCRIPTORS:
HISTORY: "The Wrong Negroni". Supposedly created by mistake, by bartender Mirko Stocchetti
at his Bar Basso in Milan, accidentally grabbing a bottle of prosecco instead of a bottle of gin
when he was making negronis. Created circa 1980

STINGER
2oz De Luze cognac
0.5oz creme de menthe
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass.
GARNISH: mint leaf
DESCRIPTORS:
HISTORY:

SUFFERING BASTARD
1oz Beefeater gin
1oz brandy
0.75 lime juice
0.5 ginger syrup
1 dash angostura
Soda
METHOD: Shake all ingredients except soda. Strain into colins glass over fresh ice, and top
with soda
GARNISH: mint sprig & orange slice
DESCRIPTORS:
HISTORY: Originally designed as a hangover cure. Created in 1942 by Joe Scialom in Cairo.

TOM COLLINS
2oz Beefeater gin
1oz lemon juice
0.75 simple syrup
Soda to fill
METHOD: Shake briefly over ice, fine strain over fresh ice in a collins glass.
GARNISH: lemon wheel
DESCRIPTORS:
HISTORY:

TOMMY’S MARGARITA
2oz El Jimador reposado tequila
1oz lime juice
1/2oz agave syrup (2:1)
METHOD: Shake with ice and strain into an old fashioned glass filled with kold draft ice
GARNISH: lime wheel, no salt rim
DESCRIPTORS:
HISTORY: Created by Julio Bermejo in the early 1990’s at Tommy’s Mexican Restaurant in San
Francisco

TOO SOON
1oz Beefeater gin
1oz Cynar
0.75oz lemon juice
0.5oz simple syrup
2 slices of fresh orange
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: none
DESCRIPTORS: Bitter, refreshing, zesty
HISTORY: "A zesty aperitif that was inspired by Sasha (Petraske) wanting us to move through
an excess case of Cynar." Sam Ross, Milk & Honey 2011

TORONTO
2oz Old Overholt Rye
0.25oz simple syrup
0.25oz fernet branca
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: orange twist
DESCRIPTORS:
HISTORY:

TRINIDAD SOUR
1oz Angostura bitters
1oz orgeat
0.75oz lemon juice
0.5oz Wild Turkey 101
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: None
DESCRIPTORS:
HISTORY:
VANCOUVER
1.5oz Beefeater Gin
0.75oz Keefer Sweet Vermouth
0.25oz Benedictine
2 dashes orange bitters
METHOD: Stir over ice in a mixing glass. Strain into a chilled cocktail glass
GARNISH: lemon twist
DESCRIPTORS:
HISTORY:

VESPER
2oz Beefeater gin
1oz Finlandia vodka
0.5oz Lillet blanc
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: lemon twist
DESCRIPTORS:
HISTORY: James Bond's drink of choice, created by author Ian Fleming, named after the agent
Vesper Lynd, and first mentioned in Casino Royale in 1953.

VIEUX CARRE
1oz Gautier VS
1oz Old Overholt rye
1oz Keefer sweet vermouth
0.25oz benedictine
3 dashes peychaud’s
3 dashes angostura
METHOD: Stir over ice in a mixing glass. Strain over a large block in an old fashioned glass.
GARNISH: lemon zest
DESCRIPTORS: Rich & herbal twist on a split base manhattan.
HISTORY: Original recipe from 1938, by Walter Bergeron at the Carousel bar in New Orleans.
Translates to Old Square

WARD EIGHT
2oz Old Overholt Rye
0.5oz lemon juice
0.25oz orange juice
0.25oz grenadine
METHOD: Shake all ingredients together over ice and fine strain into a chilled cocktail glass
GARNISH: cherry fork
DESCRIPTORS:
HISTORY:

WHITE LADY
1.5oz Beefeater gin
1oz lemon
0.5oz cointreau
0.25oz simple syrup
1 egg white
METHOD: Dry shake, shake with ice. Fine strain into a chilled cocktail glass
GARNISH: orange oil (discard)
DESCRIPTORS:
HISTORY:

WHITE NEGRONI
1.5oz Beefeater gin
0.75oz Lillet
0.75oz Suze
2dash orange bitters
METHOD: Stir over ice in a mixing glass. Strain over a large block in an old fashioned glass.
GARNISH: lemon twist
DESCRIPTORS: Bitter, strong, herbaceous
HISTORY: Created by Wayne Collins in 2001, at VinExpo in France. Original recipe was with
Plymouth gin, Suze & Lillet and was equal parts.