Delmarva Cocktail No. 3

2 oz rye
1/2 oz dry vermouth
1/2 oz amaretto
3/4 oz fresh lemon juice

Shake; strain; cocktail glass.

Delmarva Cocktail

2 oz rye whiskey

1/2 oz dry vermouth

1/2 oz creme de menthe

1/2 oz fresh lemon juice

mint leaf

Shake; strain; cocktail glass. Garnish with mint leaf.

Delicious Cocktail

2 oz London dry gin
3/4 oz fresh lime juice
3/4 oz simple syrup
5 mint sprigs
confectioners' sugar

Shake liquids with ice; strain; cocktail glass. Garnish with sugar-dusted mint sprigs.

Deauville Cocktail

3/4 oz brandy
3/4 oz applejack
3/4 oz triple sec
3/4 oz fresh lemon juice

Shake; strain; cocktail glass.

Deadly Sin

2 oz bourbon
1/3 oz sweet vermouth
1/4 oz maraschino liqueur
1 dash orange bitters

Stir; strain; cocktail glass; orange twist.

Sherry cobbler

4 oz fino sherry
1/2 oz simple syrup
1 orange wedge

Shake with ice, and pour unstrained into a tall glass. Garnish with orange wedge and fresh berries.

Roman Punch

2 oz amber rum
1 oz Cognac
1/2 oz fresh lemon juice
1/2 oz raspberry syrup
~3/4 oz ruby port

Combine all but port; shake with ice; strain into a rocks glass with ice. Float port; garnish with fresh berries.

Knickerbocker

2 oz amber rum (Cruzan Single Barrel)
2 tsp raspberry syrup
1/2 oz curacao
Juice of 1/2 lime (1 Tbsp)

Shake with ice; rocks glass; garnish with half a lime rind and assorted berries.

Cuba Libre

2 oz light rum
1/2 oz fresh lime juice
3 oz Coca-Cola

Build in order above in an ice-filled highball glass, and garnish with a lime wedge.

Classic Cocktail

1 1/2 oz brandy
1/2 oz triple sec
1/2 maraschino liqueur
1/2 oz fresh lemon juice

Shake; strain; cocktail glass.

Claridge Cocktail

1 oz London dry gin
1 oz dry vermouth
1/2 oz triple sec
1/2 oz apricot brandy

Stir; strain; cocktail glass.

Cherry Blossom

1 oz brandy
1 oz kirshwasser
1/2 oz triple sec
1/2 oz fresh lemon juice

Shake; strain; cocktail glass.

Blood and Sand

3/4 oz Scotch whisky
3/4 oz sweet vermouth
3/4 oz kirschwasser
3/4 oz orange juice

Shake; strain; cocktail glass.

Chanticleer

1 oz London dry gin
1 1/2 oz dry vermouth
1/2 oz triple sec

Stir; strain; cocktail glass; orange twist.

Bolero

1 oz dark rum
1 oz brandy
1/2 oz orange juice
1 oz lime juice
1/2 oz simple syrup

Shake; strain; cocktail glass.

Blue Train

1 1/2 oz London dry gin
1 oz blue curacao
1/2 fresh lemon juice

Shake; strain; cocktail glass.

Black Feather

2 oz brandy
1 oz dry vermouth
1/2 oz triple sec
1-2 dashes Angostura bitters

Stir; strain; cocktail glass; orange twist.

Blackthorn

2 oz Irish whiskey
1 oz sweet vermouth
2 dashes Angostura bitters
1 dash absinthe

Stir; strain; cocktail glass; lemon twist.

Between the Sheets

1 oz brandy
1 oz light rum
1 oz triple sec
3/4 oz fresh lemon juice

Shake; strain; cocktail glass.

Betsy Ross

1 1/2 oz brandy
1 1/2 oz ruby port
1/2 oz curacao
1-2 dashes Angostura bitters

Stir; strain; cocktail glass.

Bermuda Rose

2 oz gin
1/2 oz sweet vermouth
1/2 oz apricot brandy
1 dash grenadine

Stir; strain; cocktail glass.

Bennett Cocktail

2 oz London dry gin
1 oz fresh lime juice
1/2 oz simple syrup
2 dashes Angostura bitters

Shake; strain; cocktail glass.

Bacardi

2 oz light rum
1 oz fresh lime juice
1/2 oz grenadine

Shake; strain; cocktail glass.

Swedish Punsch

3 parts 1:1 simple syrup
2 parts Batavia Arrack
1 part lemon juice
nutmeg (1/4 tsp grated to 500mL)
cardamom (8 pods to 500mL)


Shake to combine. 

Applejack Old Fashioned

2 oz applejack or bonded apple brandy (Laird's)
1 tsp grade A maple syrup
2 dashes Fee Brothers' Old Fashion bitters

Stir; rocks glass; lemon or orange twist.

Ward Eight

2 oz rye
3/4 oz fresh lemon juice
3/4 oz orange juice
1 tsp grenadine

Shake; strain; cocktail glass.

Tuxedo cocktail

2 oz gin
1 oz dry sherry
1 dash orange bitters

Stir; strain; cocktail glass; lemon twist.

Tipperary

2 oz Irish whiskey
3/4 oz sweet vermouth
1/2 oz green Chartreuse

Stir; strain; cocktail glass; lemon twist.

Satan's Whiskers

1/2 oz gin
1/2 oz curacao
1/2 oz sweet vermouth
1/2 oz dry vermouth
1/2 orange juice
1 dash orange bitters

Shake; cocktail glass; strain.

Queen's Park Swizzle

3 oz demarara rum
1/2 oz demarara syrup
1/2 oz fresh lime juice
2 dashes Angostura bitters
several mint leaves

Bruise mint in a Collins glass, and paint the sides with mint oil. Add remaining ingredients and crushed ice. With a barspoon, swizzle to chill.

Morning Glory

1 oz rye
1 oz Cognac
1/2 tsp curacao
1 tsp simple syrup
1 dash absinthe
2 dashes Angostura bitters
club soda

Stir with ice, then strain into a chilled Collins glass; top with club soda; stir again with a sugar-coated spoon; lemon twist.

Monkey Gland

1 1/2 oz London dry gin
1 1/2 oz fresh orange juice
1 tsp grenadine
1 tsp simple syrup
1 tsp absinthe

Shake; strain; cocktail glass.

Jewel

see Bijou.

Japanese cocktail

2 oz brandy
1/2 oz orgeat
2 dashes Angostura bitters

Stir; strain; lemon twist.

Gin Rickey

2 oz London dry gin
1/2 oz lime juice
1 tsp simple syrup
club soda

Combine all but club soda, and shake. Strain into a iced Collins glass, and top with club soda. Agitate to mix.

El Presedente

1 1/2 oz light rum
3/4 oz curacao
3/4 oz dry vermouth
1 dash grenadine

Shake; cocktail glass; strain.

Diplomat

1 1/2 oz dry vermouth
1 1/2 oz sweet vermouth
1 dash maraschino liqueur
1 dash Angostura bitters

Stir; strain; cocktail glass; marasca cherry.

Bronx

1 1/2 oz London dry gin
1/4 oz dry vermouth
1/4 oz sweet vermouth
3/4 oz orange juice

Shake; strain; cocktail glass; orange twist.

Bobby Burns

2 oz Highland malt scotch whisky
3/4 oz sweet vermouth
1/2 oz Benedictine

Stir; strain; cocktail glass.

Blue Moon

2 oz London dry gin
1/2 oz creme de violette
1/2 oz fresh lemon juice
3/4 egg white

Dry-shake lemon juice and egg white, then add other ingredients, and shake again. Lemon twist.

Black Rose

2 oz bourbon
1/2 tsp grenadine
2 dashes Peychaud's bitters

Stir on ice in rocks glass. Garnish with a flamed lemon peel.

Bee's Knees

2 oz London dry gin
2 tsp honey
2 tsp fresh lemon juice

Shake; cocktail glass; strain; lemon twist.

Attention

2 oz London dry gin
1/4 oz dry vermouth
1/4 oz creme de violette
1/4 oz absinthe
2 dashes orange bitters

Stir with ice; strain; cocktail glass. Lemon twist.

American Beauty

1/2 oz brandy
1/2 oz dry vermouth
1/2 oz orange juice
1 dash creme de menthe
1 dash grenadine
~1 barspoon port wine

Combine all but port, and shake with ice.  Strain into a cocktail glass. Float port.

Americano

1 1/2 oz. Campari
1 1/2 oz. sweet vermouth

~2 oz club soda

Combine Campari and vermouth, and stir with ice. Add club soda, and agitate. Orange twist.

Spiced Rum Sidecar

1 1/2 oz spiced rum
1 oz lime juice
3/4 oz Cointreau
1/2 oz grenadine

Shake; strain; cocktail glass.

Caipirinha

2 oz cachaça
3/4 lime, quartered
1/2 oz simple syrup

Muddle lime with syrup. Add cachaça, and shake with ice. Rocks glass.

Applejack sour

2 oz applejack
1/2 oz lemon juice
1/2 oz simple syrup

Shake; strain; rocks glass with ice. Cherry.

Makeup

1 1/2 oz Wild Turkey 101 rye
1 oz Averna amaro
1/2 oz yellow Chartreuse
2 dashes Regans' orange bitters

Stir; strain into cocktail glass; orange twist.

Thanks to Ricky Gomez.

Rondo alla Turca

2 oz Campari
1 1/4 oz kirschwasser
1/4 oz Raki
2 dashes Regans' orange bitters
2 pinches salt

Stir with ice in a rocks glass. Orange twist.

Pimm's Cup

2 oz Pimm's No. 1
1 splash fresh lemon juice
~2 oz Sprite or 7-Up
1 longitudinal and 1 transverse cucumber slice

Combine Pimm's and lemon juice, and stir with ice in a Collins glass. Top with lemon-lime soda, and agitate.  Slide long cucumber slice into glass, and garnish the rim with the other slice.

Goodbye Marie, or The Davidson

fat 2 oz Bulleit bourbon
skinny 1/2 oz Marie Brizard Apry
skinny 1/2 oz Carpano Antica Formula sweet vermouth
15 drops Angostura bitters
11 drops Fee Brothers' Old Fashion bitters
10 drops Regans' orange bitters

Prep rocks glass with crushed ice and Regans' orange bitters. Stir; strain; and pour into prepped glass.  Express and discard orange peel.

(Thanks to Kyle Davidson.)

Champagne cocktail

2 oz Champagne
1 sugar cube
2 dashes Angostura bitters

Place sugar cube in a champagne glass, and soak with bitters, then muddle.  Add Champagne to the top, and agitate.

Southside

2 oz London dry gin (Beefeater)
3/4 oz lemon juice
3/4 oz simple syrup
1 dash Angostura bitters
several mint leaves

Lightly muddle mint. Add remaining ingredients with ice, and shake. Double strain in to a cocktail glass. Garnish with one slapped mint leaf.

Tailspin

1 oz London dry gin

1 oz sweet vermouth

1 oz green Chartreuse

~1/2 tsp Campari

Rinse cocktail glass with Campari and set aside. Stir remaining ingredients, and strain into prepared glass.

Bijou

1 oz London dry gin
1 oz sweet vermouth
1 oz green Chartreuse
~1/2 tsp orange bitters

Rinse cocktail glass with orange bitters and set aside. Stir remaining ingredients, and strain into prepared glass.

Rob Roy

2 oz blended Scotch whisky
1 oz sweet vermouth
1 oz Angostura bitters

Stir; strain; cocktail glass; cherry.

Improved cocktail

2 oz spirit
1 tsp maraschino liqueur
1 tsp syrup
1/2 tsp absinthe
2 dashes bitters

Stir; strain; cocktail glass or OF with rocks; orange or lemon twist.

Fancy cocktail

2 oz spirit
1/2 oz curacao
1 tsp syrup
2 dashes bitters

Stir; strain; cocktail glass; orange twist.

Sling

1 oz spirit

1 tsp sugar

Stir without ice, and sling.

Jack Rose

2 oz bonded apple brandy or applejack (Laird's)
1/2 oz lemon juice
1/2 oz grenadine

Shake; strain; cocktail glass.

Sidecar

1 oz Cognac
1 oz lemon juice
1 oz Cointreau

Shake; strain; cocktail glass.

Vieux Carre

3/4 oz brandy
3/4 oz rye
3/4 oz sweet vermouth
1/4 oz Benedictine
1 dash Peychaud's bitters
1 dash Angostura bitters

Old Fashioned glass with rocks; stir; lemon twist.

Mojito

2 oz light rum
2 tsp lime juice
2 tsp simple syrup
1 oz club soda
several mint leaves

Muddle mint, syrup and lime juice in a Collins glass. Add rum, and stir. Add ice, and top with club soda. Agitate to mix. Garnish with a sprig of mint.

Daiquiri

1 1/2 oz rum
2 tsp lime juice
2 tsp simple syrup

Shake; strain; cocktail glass.

Benzocolada

2 oz coconut rum
1 2/3 oz mixed fruit juice (I recommend strawberry-kiwi)
1/2 oz lime juice
1/2 oz triple sec
1/2 Tbsp simple syrup
1/2 Tbsp maraschino cherry juice

Shake; Collins glass; rocks; maraschino cherry.

Pink Tequila Sour

1 1/2 oz gold tequila
3/4 oz triple sec
1/2 oz lime juice
1 tsp simple syrup
1 splash orange juice
1 splash grenadine

Shake; strain; salt-rimmed cocktail glass.

Whiskey sour

2 oz whiskey
1/2 oz lemon juice
1/2 oz simple syrup
3/4 egg white (optional)

Shake; Old Fashioned glass; rocks; cherry.

Union Club

2 oz bourbon
1/2 oz maraschino liqueur
1/2 oz Campari
1 1/2 oz orange juice

Shake; cocktail glass; strain; cherry.

Sazerac d'Orange

2 oz rye
1 tsp demarara syrup
2 dashes Peychaud's bitters
2 dashes orange bitters
1/2 tsp absinthe

A la Sazerac.

Dizzy Sour

1 1/2 oz rye
2 tsp Benedictine
1/2 oz lemon juice
3/4 egg white
1 1/2 tsp simple syrup
1/2 oz Jamaican style rum

Shake all but rum. Old Fashioned glass; rocks; strain; float rum; cherry.

Louis y Ana

3/4 oz Cognac
3/4 oz rye
3/4 oz sweet vermouth
1/4 oz Benedictine
3 dashes Peychaud's bitters
3 dashes absinthe

Stir; strain; cocktail glass, cherry

Cocktail a la Louisiane

3/4 oz rye
3/4 oz Benedictine
3/4 oz sweet vermouth
3 dashes absinthe
3 dashes Peychaud's bitters

Stir; chilled cocktail glass; strain; cherry.

Boulevardier

1 1/2 oz bourbon
3/4 oz sweet vermouth
3/4 oz Campari

Old Fashioned glass with rocks; stir; lemon or orange twist.

Juniper Club

1½ oz dry gin
½ oz lime juice
⅓ oz Cointreau
1 bar-spoon Peychaud’s bitters
½ bar-spoon sugar syrup



Shake all ingredients with ice and fine-strain in to a cocktail glass. Garnish with a wedge of lime.

Guyana Manhattan

1½ oz El Dorado 12-year-old rum
½ oz Carpano Antica Formula
2 dashes The Bitter Truth Aromatic Bitters
1 dash Angostura Aromatic Bitters

Stir all ingredients with ice and strain in to a cocktail glass. Garnish with an orange zest twist.

Wink

2 oz London dry gin
1/4 oz Cointreau
1 tsp simple syrup
1 dash Peychaud's bitters
1/2 tsp absinthe

A la Sazerac

Tom Collins

2 oz London dry gin
2 tsp lemon juice
2 tsp simple syrup
~2 oz club soda

Shake all but soda; strain into Collins glass with rocks; top with soda; agitate. Garnish with a lime wedge.

Pegu Club

1 1/2 oz London dry gin
1/2 oz Cointreau
1/2 oz fresh lime juice
2 dashes Angostura bitters

Shake; strain; cocktail glass.

Negroni

1 oz London dry gin
1 oz Campari
1 oz sweet vermouth

Old Fashioned glass; rocks; stir; orange twist.

Martini

Ask: "Wet or dry? Clean or dirty?"

Dry:

2 1/2 oz gin

1/2 oz dry vermouth

Stir; strain; olive.

Wet:

2 oz gin

1 oz dry vermouth

Stir; strain; olive.

Perfect:

1 1/2 oz gin

1 1/2 oz dry vermouth

1 dash orange bitters

Stir; strain; orange twist & peel.

Martinez

1 1/2 oz Old Tom gin
1 1/2 oz sweet vermouth
2 tsp maraschino liqueur
2 dashes orange bitters

Stir; cocktail glass; strain; orange twist.

Gimlet

2 oz London dry gin
1 oz Rose's lime juice

Stir; cocktail glass; strain.

Aviation

2 oz London dry gin
1/4 oz lemon juice
1/3 oz maraschino liqueur
1 tsp creme de violette

Shake; cocktail glass; marasca cherry.

Clover Club

2 oz London dry gin (Plymouth)
1 oz fresh lemon juice
~3/4 oz house grenadine or raspberry syrup
1 egg white

Combine all but gin and 1/4 oz syrup and shake. Then add gin and shake with ice. Place remaining 1/4 oz of syrup in the very bottom of a cocktail glass, then strain mixture into the glass, layering it over the syrup.

Moroccan Old Fashioned

2 oz Sazerac 6 year rye
1/4 oz Berber syrup (recipe with Berber Sazerac)
1 dash Angostura bitters
1 dash Regans' orange bitters

Stir; rocks; orange twist.

Ramos Gin Fizz

1 egg white
1 1/2 oz heavy cream
1/2 oz fresh lemon juice
1/3 oz fresh lime juice
1/2 oz (2:1) simple syrup

3 drops vanilla extract

Combine and shake like the dickens for at least a minute. Then add:

2 oz Old Tom gin
3-4 drops orange flower water 

Shake like the dickens for another minute; strain into a tall glass; top with soda water; and add a straw.

Juliet & Romeo

2 oz London dry or Hendrick's gin (I use Plymouth)
3/4 oz fresh lime juice
3/4 oz (2:1) simple syrup
a pinch of salt
3 slices of peeled cucumber
several mint leaves
3 drops Angostura bitters

Muddle ingredients, then shake over ice, and double strain into a cocktail glass. Lay a rubbed or slapped mint leaf on the surface of the drink and place 3 drops of Angostura bitters on the surface, as well. Garnish with a cucumber slice.

Berber Sazerac

1 oz Sazerac 6 year rye
1 oz Wild Turkey 101 rye
1/4 oz Berber syrup*
1 dash Peychaud's bitters
1 dash Fee Bros. orange bitters

Combine, stir with ice, and set aside. Rinse/coat a chilled Old Fashioned glass with absinthe or absinthe substitute (Herbsaint or Pernod) and discard the excess. Strain the rye mixture into the coated OF glass. Add a twist of orange peel and mosten the glass's rim with the orange oil, too.

*Berber simple syrup: Combine oh, I don't know, a tablespoon each of cracked black peppercorn, coriander seeds, and cardimom; maybe 3 inches-worth of cinnamon sticks; a teaspoon or two a paprika; a dozen whole cloves; a couple teaspoons of allspice; a teaspoon or so of cumin seeds; a couple cracked star-anise pods and roast in a sauce pan for a few minutes. Then add 1 cup of sugar and 1 cup of water and raise to a boil. Then remove from heat. Strain the solid components from the solution (think coffee filter) and refrigerate the syrup for up to a few weeks. 

Trouble & Desire

2 oz El Dorado 5 year demarara rum
3/4 oz Carpano Antica Formula sweet vermouth
1/2 oz Licor 43
1/2 oz Smith & Cross Jamaican style rum

Stir; rocks; orange twist.

Last Word

3/4 oz London dry gin
3/4 oz fresh lime juice
3/4 oz green Chartreuse
3/4 oz Luxardo maraschino liqueur

Shake with ice, and strain into a cocktail glass.

Improved gin cocktail

1.5 oz gin (Aviation)
1 tsp simple syrup
1 tsp Luxardo maraschino liqueur
2 dashes Peychaud's bitters
2 dashes Regans' orange bitters
1 dash absinthe (I use 3 drops)

Stir on ice; orange twist.

For more information, see The Libation Bearers.

Brandy Crusta

2 oz Cognac (Martel VSOP)
1 tsp curaçao (Grand Marnier)
1 tsp Luxardo maraschino liqueur
2 tsp freshly squeezed lemon juice
1/2 tsp simple syrup
2 dashes Angostura bitters

Stir with ice, and strain into a sugar-rimmed wine glass.  Garnish with a whole lemon rind.

For more information, see The Libation Bearers.

Sazerac

2 oz rye whiskey (I use 1 oz Sazerac 6 year rye plus 1 oz Wild Turkey 101 rye)
1 tsp demarara syrup
2 dashes Peychaud's bitters

Combine, stir with ice, and set aside. Coat the inside of a chilled Old Fashioned glass with absinthe or absinthe substitute (Herbsaint or Pernod), and discard the excess. Strain the rye mixture into the coated glass. Twist a lemon peel over the glass; then moisten the glass's rim with the oil from the outside of the peel.  Discard the peel.

For more information, see The Libation Bearers.

Manhattan

2 oz rye whiskey
3/4 oz sweet vermouth
2 dashes Angostura bitters

Stir on ice, and strain into a cocktail glass. If you can find a Luxardo maraschino cherry, garnish it with that.

For more information, see The Libation Bearers.

Mint julep

Place 11 freshly picked mint leaves and 1 tablespoon of simple syrup in the bottom of a silver julep cup, and gently muddle to extract the oil from the mint leaves, taking care not to macerate the leaves.  Pour a small amount of Knob Creek (or other) bourbon into the cup, and swirl to dissolve the syrup.  Next, crush a few cups of ice, and discard the very small and very large pieces, leaving pieces approximately 1-2 cm in diameter.  Fill the julep cup with this ice, and pour in bourbon to the top (3-4 oz).  Taking care not to touch the frosted sides of the cup, agitate with a spoon to bring some syrup and mint to the top and to chill the mixture.  Garnish with a sprig of freshly picked mint.

For more information, see The Libation Bearers.

Apple-Orange Mai Tai

1 oz applejack (Laird's)
1 oz Jamaica rum (Myers's)
3/4 oz fresh lime juice
1/2 oz triple sec
1/2 oz orgeat syrup
1/4 oz simple syrup
2 dashes orange bitters (Regans')
 
Shake, rocks.

Mai Tai

1 oz amber rum (Flor de Caña 7 year)
1 oz Jamaica rum (Myers's)
3/4 oz lime juice
1/2 oz triple sec
1/2 oz orgeat syrup
1/4 oz simple syrup
 
Shake, rocks.

Milk Punch

1 oz Cognac

1 oz amber rum

2 tsp simple syrup

Combine above ingredients with ice in an Old Fashioned glass and fill to the top with milk.  Shake.  Shave nutmeg on top.

Mid-day in Georgia

3/4 oz light rum (Bacardi)
3/4 oz amber rum (Flor de Caña 7 year)
1/2 oz Jamaica rum (Myers)
1/4 peach, sliced
1/4 oz demarara syrup
1 dash Angostura bitters
2 dashes Fee Brothers' peach bitters
~1/8 oz homemade grenadine


Muddle peach slices with all ingredients except grenadine.  Shake with ice.  Double strain into a cocktail glass, and anoint the inside of the rim with a line of grenadine.  Garnish with a slice of peach.

Final Ward

3/4 oz rye
3/4 oz Chartreuse
3/4 oz maraschino liqueur
3/4 oz lemon juice

Shake; up; cocktail glass.

The Relativist

The Relativist

2 oz Bulleit bourbon
1/2 oz Swedish punsch
1/2 oz Becherovka

Mix bourbon and punsch over ice, and stir in an Old Fashioned glass.  In a brandy snifter, ignite the Becherovka, and, while lit, swirl and pour into the prepared Old Fashioned glass.  Agitate to mix.

Old Fashioned

2 oz spirit
1 oz syrup
1-4 dashes bitters

Stir on ice.  Optionally garnish with a citrus twist & peel and/or a marasca cherry.

For more information, see The Libation Bearers.