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Cocktails
(1 shot = 25 or 35 ml)
See Cocktail UK for more
Tip: Sugar syrup can be made by combining equal parts of sugar and water and cooking until the sugar has completely dissolved.
Rosé Spritzer
These breezy cocktails are the kind of thing you can drink all afternoon.
From http://www.bonappetit.com/recipe/rose-spritzer
2 lemon slices
4 dashes Peychaud’s bitters
½ ounce St-Germain (elderflower liqueur)
4 ounces sparkling rosé
Place lemon slices, bitters, and St-Germain in a rocks glass. Add ice; top off with rosé.
Classic Daiquiri
See Daiquiri page
Strange Fruit
Cuban Mojito recipe
From http://www.tasteofcuba.com/mojito.html
1 teaspoon powdered sugar
Juice from 1 lime (2 ounces)
4 mint leaves
1 sprig of mint
Havana Club white Rum (2 ounces)
2 ounces club soda
Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device pictured below, though you can also use the back of a fork or spoon if one isn't available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.
Classic Caipirinha
This delicious, deceptively potent cachaça-based cocktail is traditionally flavored with muddled limes. In Brazil, however, guava and passion fruit are commonly used too, as is caju, the sweet, vanilla-scented fruit of the cashew tree. Recipe by Olie Berlic
1/2 lime, sliced into 4 wedges
1 to 2 teaspoons sugar or simple syrup
1 cup ice
2 ounces cachaça
Gently muddle the lime and sugar in a cocktail shaker. Add the ice and cachaça, shake, and pour the drink with ice into a large rocks glass.
Classic Champagne Cocktail
Soak a sugar cube in Angostura® bitters., drop into tall champagne flute & cover with cognac. Top up with champagne.
Bellini
Created in 1943 at Harry's Bar, Venice, Italy in honor of the painter Geovani Bellini. Giuseppi Cipriani was the inventor. The original recipe was made with fresh pureed white peaches with a bit of raspberry or cherry juice to give the drink a pink glow.
2/3 cup white peach puree (use yellow peaches if white not available)
1 teaspoon raspberry puree
1 bottle chilled Italian sparkling wine such as Prosecco orAsti Spumante Brut
Place 1 1/2 tablespoons puree In the bottom of each flute and add 2 - 3 drops of the raspberry puree. Add sparkling wine and serve.
Raspberry puree: Puree fresh or frozen (thawed) berries in a food processor.
Peach puree: Peel fresh peaches, cut up in pieces and blend in a food processor.
Quick version:
1 parts Peach Schnapps
3 parts Champagne (or Sparkling wine)
Combine in champagne flutes &serve.
Manhattan
5 parts American whisky
1 part Italian (sweet) vermouth
dash of Angostura bitters to each drink
Stir with ice, strain into a cocktail glass and serve garnished with a maraschino cherry.
Sidecar
8 parts Cognac or Armagnac
2 parts lemon juice
1 part Cointreau or triple sec
Shake vigorously with ice and strain into a cocktail glass. Garnish with a twist of lemon if desired.
Jack Rose
8 parts Applejack
2 parts lemon juice
1 part Grenadine
Shake vigorously with ice and strain into a cocktail glass. Garnish with a twist of lemon if desired.
Punch
Pirates and sailors visiting the Caribbean are said to have created this mix of East Indian and West Indian culture. The word "punch" is said to originate with the Hindi word "panch", which means "five" - punch was
originally made with five ingredients: alcohol, sugar, lemon, water, and tea or spices
Caribbean punches are usually based on:
1 part sour (citrus)
2 parts sweet (sugar)
3 parts strong (run)
4 parts weak (juice)
Bajan (Barbadian) Rum Punch is one of the oldest rum punches: one part lime juice, two parts sweetener, three parts rum (preferably Barbados), and four parts water. It is served with a dash or two of Angostura bitters and Nutmeg.
Planter's Punch is a rum-based cocktail. It is not a specific cocktail, but rather the generic name for a set of rum-based punches. Recipes vary, containing some combination of lemon juice, pineapple juice, lime juice, orange juice, grenadine, soda water, curacao, Angostura bitters, and cayenne pepper. Try:
4 oz Fresh Orange juice
3 oz Dark Rum
2 oz Sugar Syrup
1 oz Fresh Lime juice
or
4 tablespoons fresh lime juice
4 ounces dark Jamaican rum
2 teaspoons grenadine
2 teaspoons Triple Sec
Soda water
4 orange slices
or
2 oz. dark rum
Dash of Cointreau
1½ oz. fresh orange juice
1½ oz. pineapple juice
½ oz. fresh lime juice
½ oz. simple syrup or dissolved sugar water
Dash of grenadine
Sakitini
3 ounces Vodka
1/4 ounce Saki
1 Slice Cucumber
Turn this recipe into a puzzle! [click]
Add vodka and saki to a cocktail shaker, stir, strain into martini glass, garnish with cucumber slice.
Sazerac
The Sazerac cocktail is to New Orleans what the margarita is to the US southwest. As of 2008, it is the Official Cocktail of the City of New Orleans. The drink was originally named after an imported Sazerac cognac, Sazerac de Forge et Fils, which was used in making the cocktail. As American tastes changed, rye whisky was substituted for the cognac. Absinthe was banned in 1912 in the United States because of its habit-forming quality, and Pernod, Herbsaint, or Ricard was substituted.
1/2 tsp absinthe, or Pernod or Herbsaint (a New Orleans brand of anise liqueur)
1 tsp simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar)
4 dashes Peychaud's bitters
1 small dash of Angostura bitters (optional)
2 ounces rye whisky (not Bourbon)
Strip of lemon peel
ice (to chill, but not to be served "on the rocks")
The traditional method: Pack a 3-1/2 oz glass with ice. In another, moisten the sugar cube with just enough water to saturate it, then crush. Blend with the whisky and bitters. Add a few cubes of ice and stir to chill. Discard the ice from the first glass and pour in the Herbsaint. Coat the inside of the entire glass, pouring out the excess. Strain the whisky into the Herbsaint coated glass. Twist the lemon peel over the glass so that the lemon oil cascades into the drink, then rub the peel over the rim of the glass; do not put the twist in the drink.
The updated method: Use a prepared simple syrup (1-1/2 parts sugar to 1 part water) so that the sugar is all fully dissolved. Add the Herbsaint to the glass, then swirl it around to coat the entire sides and bottom of the glass. Discard the excess, optionally leave a small amount of it in the bottom. The flavor of the absinthe should be in the background -- it should not dominate. In a cocktail shaker, add the sugar syrup, whisky and bitters. Add ice and stir (not shaken or it may froth) gently for about 30 seconds, or until the drink is cold. Strain into the Herbsaint-coated glass. Twist lemon peel over the drink, so that the lemon oil cascades into the drink. Rub the twist over the rim of the glass, then (optionally) add as garnish.
Alternatives: Substitute Cognac for the rye, or use a mixture of rye and Cognac. Proportions vary from equal parts to 1-1/2 Cognac and 1/2 rye.... to taste; and use orange instead of lemon.
Szarlotka (Polish Apple Pie Cocktail)
Serves 1
1 1/2 oz. Żubrówka vodka, ŻU vodka, or chamomile-infused vodka
Unfiltered apple juice
Pour vodka into highball glass over ice. Add apple juice to taste.
French 75
Named for an innovative piece of French artillery and comprising just four ingredients — gin, lemon, simple syrup, Champagne — the French 75, when made properly, features nose-tickling bubbly as the gateway to a perfectly integrated combination of floral gin and citrus.
1 oz. gin
½ oz. simple syrup
½ oz. fresh squeezed lemon juice
Brut Champagne or a dry sparkling white wine
Lemon twist, to garnish
Simple Syrup: Combine 1 part water and 1 part sugar in a saucepan. Heat and stir until it comes to a boil. Boil for two minutes. Take off the heat and store in a plastic or glass container at room temperature. This mixture will last about 2 months. If you want to extend that period, you can add 2 ozs of Vodka per pint of simple syrup to the recipe. (Or just use caster sugar and water and shake together a la a busy barman).
Combine gin, simple syrup, and lemon juice in a cocktail shaker filled with ice. Shake until well chilled and strain into a glass. Top with Champagne and garnish with a lemon twist to serve.
Slojito
50ml Sloe gin
Soda water to taste
Crushed ice
lime, cut into wedges
1 tsp brown sugar
10 basil leaves
Add basil leaves, lime and sugar. Muddle until the lime juice is soaking the other ingredients. Fill a rocks glass with cubed ice and add the gin. Top up with fresh, chilled soda and give everything a stir.
HOT BUTTERED SLOE
50ml Sloe gin
200ml Apple juice
Knob unsalted butter
Demerara sugar to taste
Handful of raisins & junipers
Mix the Sloe and apple juice in a pan and heat but do not boil. Stir in butter, throw in raisins and junipers, and sugar to taste. Serve in hot drink glasses.
SLOE GIN ROYALE
25ml Sloe gin
75ml champagne
Summer berries to garnish
Pour gin into a champagne flute and top up with chilled champagne. Settle the gin at the bottom of the champagne and garnish with berries.
The Long Hello
75 oz. Calvados / Apple Brandy
75 oz. St. Germain Elderflower Liqueur
1 dash Angostura Bitters
Champagne to top
Grated nutmeg
Stir brandy, St. Germain, and bitters in a mixing glass with ice and strain into a coupe glass. Top with champagne and grate nutmeg on top.
Hemingway's Death in the Afternoon
This champagne cocktail takes its greenish hue from a splash of absinthe.
1 oz. absinthe
Champagne
Pour absinthe into a champagne glass & top with champagne; stir to combine.
The Valentina
The fruit in tis cocktail is set off by the spice from bitters and the subtle sweetness of St. Germain.
3.4 oz. Cognac
1/2 oz. St. Germain elderflower liqueur
1 dash Angostura bitters
Lambrusco wine
Cherry, to garnish
Shake the Cognac, St. Germain, and bitters over ice, then strain the mixture into a stemmed glass garnished with a fresh cherry. Top with Lambrusco.
Carthusian Sazerac
This variation on a Sazerac from Spice Kitchen and Bar in Cleveland gets a boost from the complex, herbal flavor of Chartreuse and a bright dash of lemon bitters. From: Saveur
2½ oz. rye whiskey
¼ oz. green Chartreuse
½ tsp. simple syrup
Absinthe rinse
2 dashes lemon bitters
Lemon twist
Stir rye, Chartreuse, and syrup over ice in a cocktail mixing glass. Add a splash of absinthe into a coupe glass, and swirl to coat the inside of the glass before discarding the absinthe. Strain rye mixture into glass; top with bitters and garnish with a lemon twist.
Li Hing Mui Margarita (“Side-Mui”)
Homemade sour mix adds fresh tang to a sweet combination of vodka and Kahlua. From Saveur
1½ oz. vodka
½ oz. Kahlua
½ oz. sour mix
Lime wedge, for garnish
Combine vodka, Kahlua, and sour mix in a cocktail shaker filled with ice. Shake vigorously and pour into a martini glass; garnish with lime wedge.
sour mix
Stir a half cup superfine sugar with a half cup boiling water in a one-quart heatproof jar until the sugar dissolves; let cool. Stir in one and a half cups fresh lime juice and a half cup fresh lemon juice. Refrigerate for up to two weeks.
Riki Tiki
Waikiki's Side Street Inn serves this refreshing Hawaiian concoction of pineapple and mango juices, and coconut and spiced rums From Saveur
1 oz. fresh or frozen mango purée
¾ oz. coconut rum
¾ spiced rum
½ oz. sour mix
½ oz. fresh pineapple juice
Paper umbrella, for garnish
Combine purée, rums, sour mix, and juice in a cocktail shaker filled with ice. Shake vigorously and strain into a martini glass; garnish with umbrella.
Tremblement de Terre (The Earthquake)
This intense potion is adapted from one served at parties by the French artist Henri de Toulouse-Lautrec. From Saveur
2½ oz. cognac
¼ oz. absinthe
Stir cognac and absinthe in a cocktail shaker filled with ice. Strain into a chilled cocktail glass; garnish with a lemon twist.
