Drinks A-F

APPLE MARTINI
from the Waterfront Ale House, NYC
2 oz. Flavored Vodka*
1 1/2 oz. Cranberry Juice
Chill and serve up in a martini glass with a slice of apple.
* In one liter of vodka, marinate 1 pear, 2 green & red apples, cored and cut into pieces, 2 cloves and 1 stick of cinnamon. Steep over night.

APPLE JACK COCKTAIL
2 oz. Calvados or Apple Jack
3/4 oz. Orange Curacao
2 dashes Orange Bitters.
Shake ingredients with ice and strain into chilled martini glass. Garnish with thin slice of apple and orange peel.

APPLE JACK COCKTAIL 2
2 oz. Calvados or Apple Jack
3/4 oz. Sweet Vermouth
2 dashes Orange Bitters.
Stir with ice and strain into chilled martini glass.

APRICOT COCKTAIL
1 oz. Gin
1 oz. Apricot brandy
1 oz. Orange Juice
1/2 oz fresh Lemon juice

Shake well with ice and strain into a chilled martini glass.

AUSSIE KATE*
1 1/2 oz. Vodka
1/2 oz. Cherry brandy
1/4 oz. Lime Juice
1/2 oz. Pineapple Juice
1 Slice each of Kiwi, Pineapple and Lime

Muddle slices of lime, pineapple and kiwi with the cherry brandy and lime juice. Add vodka and shake with ice. Strain into a chilled martini glass. Garnish with slice of Kiwi.

AUTUMN WOOD
2 1/2 oz. Absolute Vodka
1/2 oz. Yellow Chartreuse

Stir with ice and strain into a chilled martini glass. Garnish with a green cocktail cherry.

AVIATION COCKTAIL
2 oz. Gin
1 oz. Maraschino Liqueur
3/4 oz. lemon juice

Shake all ingredients with ice and strain into a chilled cocktail glass.

B52
3/4 oz.. Kahlua
3/4 oz. Baileys
3/4 oz. Grand Marnier
Layer in a cordial/pousse cafe glass as listed.

BACARDI COCKTAIL
Adapted from a recipe from The Artistry of Mixing Drinks by Frank Meier 1936 ( Ritz Hotel, Paris)

1 1/2 oz. White Rum
1/2 oz. Fresh Lemon Juice
1/2 oz. Dry Vermouth
1/2 oz. Simple Syrup
1 tsp. of Grenadine
Shake all ingredients with ice and strain into a chilled martini glass.

BACARDI COCKTAIL
Standard
1 1/2 oz. Bacardi Light
3/4 oz. Fresh Lemon Juice
1 oz. Simple Syrup
2 Dashes of Grenadine
Shake all ingredients with ice and strain into a small cocktail glass.

BACARDI CARIBE*
1 1/2 oz. Bacardi Limon
4 oz. Tonic Water
2 Dashes Angostura Bitters

Build all ingredients in a highball glass with ice and garnish with a squeeze of lime.

BACARDI MARTINI
2 oz. Bacardi Silver
2 Dashes Angostura Bitters
2 Dashes Martini & Rossi Dry Vermouth

Stir ingredients to chill and strain into a chilled martini glass. Garnish with a lemon peel.

BAHIA BREEZE*
Same as a Bay Breeze but with tequila.
1 1/2 oz. Cuervo Gold
1 1/2 Cranberry Juice
3 oz. Pineapple Juice

Serve in a highball glass. Bahia means “bay” in Spanish.

BALM COCKTAIL
2 oz. Medium Sherry (Dry Sack)
3/4 oz. Fresh Orange Juice
3/4 oz. Cointreau
2 Dashes Angostura Bitters

Shake and strain into a cocktail glass. Garnish with an orange peel.

BAMBOO COCKTAIL
1½ oz. Dry Sack Sherry
1½ oz. Dry Vermouth
2 Dashes Angostura Bitters
2 Dashes of Simple Syrup

Shake all ingredients with ice and strain into a small cocktail glass or over ice in a rocks glass.

BANANA DAIQUIRI
1 oz. Light Rum
1 oz. Amber Run
3/4 oz. Fresh Lime Juice
2 oz. Simple Syrup
1/2 oz. Banana liqueur
1/2 Small Banana

Blend ingredients with crushed ice and serve in a large goblet. Garnish with slice of banana.

BANANA NUT BREAD
3/4 oz. Banana Liqueur
3/4 oz. Frangelico
2 oz. Heavy Cream

Shake with ice and strain into a chilled martini glass. Dust with nutmeg.

BANANA SPLIT
1/2 oz. Dark Cacao
1/2 oz. Banana Liqueur
1/2 oz. Strawberry Liqueur
1/2 oz. Heavy Cream

Layer Beginning with the dark Cacao on the bottom in order as listed. This drink should be made in a 2, to 3, ounce cordial glass slightly flared at the top for the best results. It will also work over ice. Pour carefully over the back of a spoon.

BANSHEE
A Grasshopper with Creme de Banana instead of Creme de Menthe.

BATIDAS
2 oz. Cachaca
2 oz. Fruit purée
1 oz. Sweetened Condensed Milk
1 oz. Simple syrup.

Blend all ingredients with ice and serve in a stem glass or shake with ice and strain into a rocks glass. Garnish with a lime wheel. (Passion fruit purée needs 2 oz. simple syrup.)

BEE’S KNEES

2 oz. Gin
3/4 oz. Honey Syrup
1/2 oz. Fresh Lemon Juice

Shake all ingredients with ice and strain into a chilled cocktail glass. Note: honey syrup is a practical way of preparing honey for use in drinks: Use one part honey and one part warm water. Stir until dissolved.

BEE’S KISS^ (Ritz)

1 1/2 oz. Bacardi
1 oz. Heavy Cream
3/4 oz. Honey Syrup

BELLINI
1 1/2 oz. White Peach Puree
(For 1 qt. of peach puree add 4 oz. of add simple syrup and couple of dashes of Grenadine for color)
4 oz. Champagne
1/2 oz. Marie Brizard Peach Liqueur

Put peach puree in bottom of mixing glass, no ice. Slowly pour Champagne while gently stirring, so as not to lose the effervescence. Strain into a Champagne flute. Float a half oz. of Marie Brizard Peach.

BELMONT BREEZE* individual serving

1½ oz. Jack Daniels
¾ oz. Harveys Bristol Cream Sherry
½ oz. Fresh Lemon Juice
1 oz. Simple Syrup (1 oz. of Sweet and Sour mix could be substituted here for the lemon juice and the simple syrup.)
1 ½ oz. Fresh Orange juice
1 ½ oz. Cranberry juice

Shake all ingredients with ice and top with half 7up and half soda, approximately one ounce of each . Garnish with fresh strawberry and a mint sprig and a lemon wedge.

BELMONT BREEZE- bulk recipe -serves twelve

1 bottle (750ml) Blended Whiskey
6 oz. Fresh Lemon Juice
8 oz. Simple Syrup
24 oz. Orange Juice
24 oz. Cranberry Juice
16 oz. Seltzer
16 oz. 7up

Mix first five ingredients together in a gallon container with a top, shake well with ice and pour into pitchers or a large punch bowl. Top with the two sodas and serve over Ice. Garnish with strawberries, orange slices, lemon slices, and fresh mint.

BENTLY COCKTAIL
1 Part Calvados
1 Part Dubonnet (red)

Serve over ice in a rocks glass.

BETSY'S AMBROSIA*
1 1/2 oz. Tanqueray Sterling Vodka
1 oz. Tangerine Spike
3 oz. Fresh Orange Juice
2 Dashes Angostura Bitters

Shake all the ingredient with ice and strain into a chilled cocktail glass.

BETWEEN THE SHEETS
This drink is a relative of the Side Car, but with a sexier name and better ingredients.

1 1/2 oz. Brandy
1/2 oz. Benedictine
1/2 oz. Cointreau
3/4 oz. Fresh Lemon Juice

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a burnt orange peel.

BIG EASY GIN FIZZ*
(Special for Joe’s Pub)
1 oz. Gin
1/2 oz. Fresh Lemon Juice
1/2 oz. oz. Fresh Lime Juice
3/4 oz. oz. Cointreau
1/2 oz. oz. Simple syrup

Shake with ice and strain over ice into a highball glass. Top with soda and garnish with an orange slice lime wedge and a cherry.

BIJOU ^
1 oz. Gin
1 oz. Orange Curacao
1 oz. Dry vermouth

Shake all ingredients with ice and strain into a chilled martini glass. Garnish with a maraschino cherry. Note: For a dryer version use 2 oz. of gin and only half ounce each of Orange Curacao and Dry Vermouth

BIJOU (Savoy Bar Book)
Adapted From The Savoy Cocktail Book
1 oz. Gin
1 oz. Green chartreuse
1 oz. Sweet Vermouth
dash of Orange Bitters

Shake all ingredients with ice and strain into a chilled martini glass. Note:Try a dryer version with 2 oz. of gin and 1/2 oz. of Orange Curacao and dry Vermouth

Bionic Tonic*
3/4 oz. Chambord
3/4 oz. Alize Gold
3/4 oz. Vodka
Float tonic water on top layer with vodka.

Prepare in a rocks glass 3/4 full of ice using the layering spoon on the rim of the glass. Pour slowly and carefully to prevent the layers from mixing. The ingredients are listed in the order they should be poured, the bottom layer listed first.

BIT O HONEY
3/4 oz. Bailey's Irish Cream
3/4 oz. Curacao
2 oz. Heavy Cream

Shake all ingredients with ice and strain into a chilled cocktail/martini glass.

BLACKBERRY JULEP*
1 1/2 oz. Marie Brizard Blackberry
1 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
1 oz. Water

Shake all ingredients with ice and strain into a Highball 34 filled crushed ice. Stir until the glass begins to frost. Garnish with marinated mixed berries.

BLACK RUSSIAN
1 oz. Kahlua
1 oz. Vodka

Build over ice in an old fashioned glass.

BLACK SWAN*
2 oz. Absolut Kurant
1 oz. Godiva Liqueur

Stir both ingredients to chill and strain into a chilled martini glass That has been rimmed with shaved chocolate.

BLACKTHORN^ (Adapted from Ritz Recipe)
This cocktail originally called for Absinthe, not Pernod Fils, and was created by famous barman, Harry Johnson.
2 1/2 oz. Irish Whiskey
1/2 oz. Dry Vermouth
2 Dashes of Angostura Bitters
2 Dashes Pernod Fils

Stir with ice and strain into a chilled martini glass Garnish with a twst of lemon peel.

BLACK RUSSIAN
3 cl. Absolute Vodka
2 cl. Kahlua

Build in an ice-filled Old-fashioned glass. No garnish.

BLACK VELVET
Pour together slowly half Guinness Stout and half Champagne in a beer glass.

BLACK WIDOW*
2 oz. Myers Rum
1 oz. White Creme de Menthe.

Shake both ingredients with ice and strain over ice into a rocks glass.

BLOOD AND SAND
3/4 oz. Scotch
3/4 oz. Cherry Heering
3/4 oz. Sweet Vermouth
3/4 oz. Orange Juice

Shake and strain into a cocktail glass. Garnish with an orange peel.

Bluegrass
From Grace’s Restaurant, NYC
2 oz. Maker's Mark Bourbon
1/2 oz. Sweet Vermouth
1/2 oz.Fresh Lemon Juice
1/2 oz. Green Chartreuse
Dash of Peychaud Bitters

Served Chilled Straight Up in a Sugared Martini Glass

BLUE HAWAII
1 oz. Vodka
1/2 oz. Blue Curacao
1 oz. Fresh Lemon Juice
1 oz. Simple Syrup

Shake all ingredients with ice and strain into a chilled cocktail/martini glass. Garnish with a pineapple slice and a cherry.

From Pravda Bar (NYC)
1 1/2 oz. Stolichinaya Ohranj
1 oz. grand Marnier
2 oz. fresh squeezed Orange Juice
1/2 oz. Lemon Juice
Dash of Grenadine
Crushed ice

Combine all ingredients in a shaker. Shake well and strain into a chilled Martini glass.

BOCCI BALL
1 1/2 oz. Amaretto
4 to 5 oz. Orange Juice

Build in a highball glass over ice. Garnish with an orange slice.

BULL’S BLOOD
3/4 oz. Rum
3/4 oz. Curacao
3/4 oz. Spanish Brandy
1 1/2 oz. Fresh squeezed Orange Juice

Shake all the ingredients with ice and strain into a cocktail glass. Garnish with a flamed orange peel.

BURNT TOASTED ALMOND
1/2 oz. Vodka
1/2 oz. Kahlua
1/2 oz. Amaretto
2 oz. Heavy cream

Shake all ingredients with ice and strain into a chilled cocktail/martini glass. Dust with nutmeg.

BVD (Ritz)
1 oz. Bacardi White.
1 oz. Dry Vermouth
1 oz. Red Dubonnet

Stir well with ice and strain into chilled cocktail glass.
Garnish with lime slice.

BLOODY MARY (original recipe)
1 1/2 oz. Vodka
2 Dashes Worcestershire
4 Dashes Tabasco
Pinch of Salt and Pepper
1/4 oz. Fresh Lemon Juice
4 oz. Tomato Juice

Combine all ingredients in mixing glass and roll back and forth to mix. Strain into an iced goblet. Garnish with wedge of lemon and lime on a side plate. Dash of celery salt is a nice touch and New Yorkers traditionally add horseradish. Bloody Marys offer rich ground for improvisation both in garnish and ingredients. Have fun.

BLOODY CAESAR
Use original recipe, but omit salt; for tomato juice- use 3 oz. tomato, 2 oz. clam juice. Garnish: Clam in endive boat on side plate.

BULL SHOT
1 1/2 oz. Vodka
2 dashes of Fresh Orange Juice
4 dashes Tabasco
Dash of pepper
4 oz. Beef Broth

Combine all ingredients in mixing glass and roll back and forth in cocktail shaker to mix. Strain into a goblet glass over ice. Garnish with an orange peel.

BLOODY BULL
1 1/2 oz. Vodka
Dash of Fresh Orange Juice
4 dashes Tabasco
Dash of pepper
3 oz. Beef Broth
2 oz. Tomato Juice.

Combine all ingredients in mixing glass and roll back and forth to mix. Strain into a goblet glass over ice. Garnish with an orange peel.

BLOODY MARIA
Use the Bloody Mary recipe and substitute Sangrita for the spicy tomato juice and tequila for the vodka. Garnish with lime wedge.

DANISH MARY
Substitute Akvavit for Vodka. in original recipe. Garnish with lemon wedge and giant caper berry on a side plate.

RED SNAPPER
Substitute ginfor the vodka in the Original recipe. Garnish with lemon and lime on side.

END OF BLOODY MARY SECTION

BLUE Curacao Midnight Martini
1 1/2 oz. Vodka
1/2 oz. Blue Curacao

Stir both ingredients with ice to chill and strain into a chilled Martini glass. Garnish with an orange peel squeezed into the drink.

BLUE DAQUIRI
1 1/2 oz. Light Rum
1 1/2 oz. Fresh Lime Juice
1 oz. Blue Curacao
2 oz. Simple Syrup
Crushed Ice

Blend well. Serve in 12 oz. glass

Blue Lagoon
3/4 oz. White Rum
3/4 oz. Dark Rum
1/2 oz. Blue Curacao
3 oz. Orange Juice
3 oz. Pineapple Juice

Shake all ingredients with ice and strain into a large goblet filled with ice. Garnish with fresh fruit of the season.

BLUE TONIC
1 1/2 oz. Absolut Citron
1/4 oz. Blue Curacao
5 oz. Tonic water

Build over ice in a highball. Garnish with a slice of lemon.

BLUE BLAZER
1 1/2 oz. Hot Water
1 1/2oz. Scotch (warmed)
Splash of Fresh Lemon Juice
1/4 oz. Simple Syrup

Warm two silver vessels (with handles) with hot water. Leave 11/2oz. of hot water in one and pour the Scotch into the other. Warm Scotch and then light it. Pour the flaming Scotch into the other vessel containing the hot water. Pour the flaming liquid back and forth a few times. Have a london dock glass prepared with syrup and lemon, and pour the flaming mixture into the glass. Garnish with a twist of lemon.

BLUE MOON
1 1/2 oz. Absolute Vodka
1/2 oz. Blue Curacao
4 oz. Pineapple juice
1/2 oz. Coco Lopez

Shake all ingredients well with ice and strain into a chilled martini glass. Garnish with a slice of fresh pineapple.

BOBBY BURNS
2 oz. Scotch
1 oz. Sweet Vermouth
1/4 oz. Of Benedictine.

Prepare as you would a Manhattan. Garnish with a short bread cookie on the side.note: Frank Meier version calls for half weet, halff dry vermouth.

BONNIE PRINCE
2 oz. Gin
3/4 oz. White wine
1/4 oz. Drambuie
Orange slice

Combine all ingredients except orange peel and shake well with ice. Strain into chilled cocktail glass and garnish with an orange slice. Dust with nutmeg.

BOURBON STONE SOUR
1 1/2 oz. Bourbon
1 oz. Orange Curacao
3/4 oz. Fresh Lemon Juice
1 oz. Fresh Orange Juice

Shake all ingredients with ice and strain into a rocks glass filled with ice. Garnish with an orange slice and a cherry.

BRANDY COCKTAIL
2 oz. Brandy
1/2 oz. Curacao
2 dashes Angostura
2 dashes of Peychaud’s bitters

Shake with ice and serve in a small cocktail glass. Garnish with lemon peel.

BRANDY FLIP
A variety of Flips can be made by substituting different spirits like rum, whiskey, etc.

2 oz. Brandy
1 whole Egg
1 oz. Simple Syrup

Shake well all ingredients with ice and strain into a london dock glass. Dust with nutmeg.

BRANDY MILK PUNCH
2 oz. Brandy
1 oz. Simple Syrup
4 oz. Milk

Shake with ice and serve in a punch glass. Dust with nutmeg.

BRANDY PLUSH
1 1/2 oz. Brandy
1 oz. Simple Syrup
4 dashes of Angostura Bitters
4 oz. milk or cream

Shake well with ice and strain into a chilled wine glass. Garnish with grated nutmeg.

BRANDY PUNCH
From How to Mix Drinks by Jerry Thomas, 1862 Dick & Fitzgerald
1 1/2 oz. Brandy
1 oz. Simple Syrup
2 oz. Water
4 quarters of small Lemon or 2 quarters of a large one
2 Slices Orange
1 inch square of Fresh Pineapple

Muddle fruit syrup and water in a mixing glass. Add brandy and crushed ice and shake. Serve with straws and decorate with fruit.

BRASSY BLOND
From Ty Wenzel, bartender at Marion's, NYC
2 oz. Stolichnaya Lemonaya
2 oz. Pineapple Juice
1/4 oz. Cointreau

Shake well and strain into a chilled cocktail glass.

BRAVE BULL
1 oz. Kahlua
1 oz. Tequila.
Pour over ice in an old fashioned glass.

BREAKFAST MARTINI
(The Lanesborough, London)

2 oz. Beefeater Gin
1 oz. Grand Marnier
1/4 tsp. Orange Marmalade (light, not much rind)
1/4 oz. Fresh Lemon Juice
Shake all ingredients with ice and strain into a chilled Martini glass. Garnish with a slice of toast.

BRONX COCKTAIL
( From The Big Brass Rail at the old Waldorf Hotel.)
11/2 oz. Gin
1/4 oz. Sweet Vermouth
1/4 oz. Dry Vermouth
1 1/2 oz. Orange Juice

Shake all ingredients with ice and strain into a large cocktail glass. Garnish with orange peel.

BROOKLYN COCKTAIL
2 oz. Canadian Club
1 oz. Dry Vermouth
Dash of Maraschino
Dash of Amer Picon

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lemon peel.

BROWN DERBY COCKTAIL
(From the Vendome Club, Hollywood 1930)
2 oz. Borbon Whiskey
1 oz. Grapefruit Juice
1/2 oz. Honey Syrup*

Shake well with ice and strain into a chilled cocktail glass.

BULL SHOT
1 1/2 oz. Vodka
Dash of Orange Juice
4 Dashes Tabasco
Dash of Pepper
4 oz. Beef Broth

Combine all ingredients in mixing glass and roll back and forth to mix. Strain into a goblet glass over ice. Garnish with an orange peel.

BRUSSELS 2
1 oz. Absolut Vodka
1 oz. Amaretto
1 oz. Cream

Shake all ingredients with ice and strain into an old-fashioned glass filled with crushed ice. Dust with cinnamon as garnish.

BULL DOG
from ABC of Mixing Cokctails by Harry McElhone

1 1/2 oz. Gin
2 oz. Orange Juice
Ginger Ale

Build in a highball glass

CAFÉ BRULOT/ CAFÉ DIABLE
1 cup VS Cognac Brandy
4 oz. Kirschwasser Liqueur
3 pieces cinnamon stick (broken)
2 whole orange peels in one piece with very little pith
1 whole lemon peel
20 cloves
1 1/2 qts. of French Roast Coffee flavored with chicory
sweeten with simple syrup to taste

Note: to make Café Brulot the following special equipment was designed to withstand the flaming brandy:

• One bowl with silver on the inside and copper on the outside in a special cradle
• Circular copper tray
• Specially designed long handled ladle of Sheffield.

Prepare the orange and lemon peel by studding them with the cloves. Marinate all the ingredients except the coffee for several hours. Place the brandy, sugar syrup, kirsch, and the citrus peels in the bowl and heat the bowl with a heating element placed under the cradle. Thread one of the orange peels through the tines of a serving fork. Have the coffee hot and ready in warmers. Light the warm brandy mixture. Pour the flaming Brandy mixture over the orange peel using the ladle. The oil in the orange peel will provide a nice little light show for your guests. Pour 11/2 oz. of the brandy mixture into the bottom of a demitasse cup fill with coffee and serve. Have extra sweetener on hand for those who require it.

CAFÉ ROYALE
1 1/2 oz. Cognac
1 oz. Brown Sugar Syrup
Coffee
Unsweetened Lightly Whipped Cream.

Mix Cognac, syrup, coffee in a stem glass. Stir. Ladle cream on top. There should be a perfect delineation between the black of the coffee and white of the cream.

CABARET COCKTAIL
1/2 oz. Gin
1 oz. Absente
2 oz. cold Expresso

Shake well with ice and strain into a chilled cocktail glass. Garnish with a lemon peel.

CAIPIRINHA
2 oz. Cachaca
1 oz. Simple Syrup or tsp. of sugar
1/2 Lime quartered.

Place lime quarters in the bottom of mixing glass, add the syrup and muddle extracting the juice and the oil in the skin from the lime quarters. Chill a rocks glass with cracked ice. Add Cachaca to the mixture in the mixing glass and dump the ice into the mixing glass and shake well. Pour the entire contents of the mixing glass back into the chilled rocks glass and serve.

CAIPIRosca
A version of the Brazilian Classic Caipirinha
2 oz. Vodka
1 oz. Simple Syrup or tsp. of sugar
Half a Lime quartered.

Place lime quarters in the bottom of mixing glass, add the syrup and muddle extracting the juice and the oil in the skin from the lime quarters. Fill a rocks glass 3/4 full of cracked ice and pour it over to the mixing glass along with the vodka. Shake well and pour entire contents back into the rocks glass and serve.

CAMPARI CALYPSO*
1 oz. Malibu
3/4 oz. Campari
2 oz. Pineapple juice
2 oz. Coco Lopez

Blend with crushed ice. Serve in a large wine glass.

CAMPARI CAPRI*
3/4 oz. Campari
3/4 oz. Chambord
5 oz. Orange juice

Pour all ingredients into a highball with ice and stir. Garnish with an orange peel.

CAPE COD
11/2 oz. Vodka
Cranberry Juice, Combine in a highball glass with ice. Garnish with a lime.

CARIBE COSMOPOLITAN
11/2 oz. Bacardi Limon
1 oz. Cranberry
1 oz. Cointreau
1/2 oz. Fresh Lime Juice

Garnish with Lime.

CARIBBEAN BULLDOG
2 oz. Caribbean Cream
2 oz. Milk or Half & Half
4 oz. Coca Cola

Build first three ingredients over ice in a tall glass. Add soda and stir gently.

CARIBBEAN DREAM*
1 1/2 oz. White Rum
1 1/2 oz. Dark Rum
1 1/2 oz. Coco Lopez
2 oz. Angostura Rum Punch Mix
2 oz. Pineapple Juice
1/4 oz. cream

Blend all the ingredients with crushed ice and serve in a Boca Grande style glass with a pineapple slice and a cherry.

CARIBBEAN ROSE*
2 oz. Caribbean Cream
1/ 2 oz. Angostura Grenadine
2 oz. Milk or Half & Half
4 oz. Club Soda

Build first three ingredients over ice in a tall glass. Add soda and stir gently.

CC RIDER
3/4 oz. Campari
3/4 oz. Triple Sec
3/4 oz. Lemon Juice
2 oz. Cranberry juice

Pour all ingredients into a mixing glass and strain into a highball glass with ice and stir. Garnish with a lemon wheel.
CARIBBEAN SUNRISE*
Adapted from the Embassy CLub recipe, Hollywood circa 1930
1 1/2 oz. Gold Rum
5 oz. Fresh Orange juice
Dash of Angostura Bitters
1 tsp. Grenadine

Build first three ingredients in a highball glass with ice. Pour grenadine over the top and serve.

CELEBRITY DRINKS*
Celebrity drinks were created for the celebrity bartender program at the Rainbow Promenade Bar.The three below were for basketball players, Rebecca Lobo and Sue WIcks of New York Liberty

JUMP SHOT
3/4 oz. White Rum
1/2 oz. Orange Cracao
1 oz. Pineapple Juice
2 Dashes Angostura

Shake all ingredients with ice; strain into a shot glass

MVP COCKTAIL
1 1/2 oz. Vodka
1/2 oz. Maraschino Liqueur
1 oz. Pineapple Juice
1 oz. Grapefruit juice

Shake all ingredients with ice; strain into martini glass. Garnish with a Grapefruit peel.

LIBERTY HIGHBALL
One ingredient form each celebrity, one ingredient from a guest at the bar, and the last ingredient chosen by DeGroff.

CHAI TODDY*
1 1/2 oz. Spice Rum
1 Dash Peppermint Schnapps
1 Tsp. Honey
4 oz. Hot Tea

Serve steaming in a mug or stem glass. Garnish with a peppermint stick.

CHAMPAGNE COCKTAIL
This classic recipe can be traced back to 1862 when it first appeared in the Bon Vivant Companion.

Champagne
Angostura Bitters soaked sugar cube

Place a small sugar cube in the bottom of a champagne glass. Add two dashes of Angostura Bitters and fill the glass with champagne. This drink is sometimes garnished with a lemon peel.
Variation: For a stronger drink, add a float of cognac or Grand Marnier.

CHAMPAGNE FLOAT
from Christophe Toury of 57-57
2 tbsp. Orange Juice
2 tsp. Lime Juice
2 tsp. Simple Syrup
2 small scoops of Coconut Sorbet
1 1/2 tsp. Grenadine
1/2 cup of Champagne

Mix juices and simple syrup in a pitcher. Scoop sorbet into a large martini glass, and add grenadine. pour the juice mixture over the sorbet and top with champagne.

CHAMPAGNE PICK-ME-UP
( Ritz Bar, Paris c. 1936)
1 oz. VS Cognac
3 oz. Fresh Orange Juice
2 Dashes Grenadine
Champagne

Shake the first three ingredients with ice and strain over ice into a white wine glass top up with Champagne. Garnish with seasonal fresh fruit.

CHARLIE CHAPLIN COCKTAIL
1 oz. Apry (Marie Brizzard) or Apricot Brandy
1 oz. Sloe Gin
1 oz. Fresh lIme Juice

Shake all ingredients with ice and strain into a chilled martini glass. Garnish with a peel of lime.

CHERRY BLOSSOM
Adapted from Savoy
1 1/2 oz. Brandy
1/2 oz. Peter Heering Liqueur
1/2 oz. Curacao
1/2 oz. Lemon Juice
5 Sour Cherries

Muddle cherries with lemon juice and liqueurs. Add brandy and shake well with ice. Strain into a chilled cocktail glass.

CHERRY CRUSH
1 1/2 oz. Gin
1 oz. Maraschino
1/2 oz. Lemon Juice
5 Sweet Cherries

Muddle cherries with lemon juice and Maraschino. Add gin and shake well with ice. Strain into a chilled cocktail glass. Granish with a cherry.

CHERRY KISS*
1 1/2 oz. Gin
3/4 oz. Maraschino Liqueur
2 oz. Pineapple Juice
3 dashes of Grenadine

shake and strain into martini glass and top with a little bit of grated nutmeg.

Cherry Pie*
3/4 oz. Cherry Liqueur (prefer Marie Brizard)
3/4 oz. Alize gold
3/4 oz. Vodka

CHI CHI
A Piña Colada made with Vodka.

CHICAGO FIX*
11/2 oz. Bacardi Limon Rum
1/2 oz. Frangelico
2 oz. Fresh Orange Juice

Shake all ingredients with ice and strain into a rocks glass. Garnish with an orange peel.
This cocktail was created at Rainbow to celebrate the co-promotion with the revival of the musical Chicago.

CHIP SHOT (shooter)
1/4 oz Tuaca
1/4 oz. Kahlua
1/4 oz. Bailey's Irish Cream
1/4 oz. hot coffee

Serve in a shot glass.

CHOCOLATE ICE CREAM FLOAT
from Ann-Michele Andrews of Judson Grill
3 scoops Chocolate iCe Cream
1/3 cup chocolate syrup
1 oz. Jack Daniels
8 oz. Seltzer

Place two scoops of ice cream into a pilsner glass. Pour chocolate syrup pver ice cream, followed by Jack daniels and seltzer. Stir until well blended. Add the remaining scoop of ice cream to the glass.

CITRUS RUM COOLER
3/4 oz. Rum
3/4 oz. triple Sec
1 oz. Sweet & sour
1 oz. orange Juice
Dash fresh Lime Juice

Shake all ingredients with ice and strain into a chilled cocktail/martini glass.

COBBLERS

GIN COBBLER
1 1/2 oz. Gin
3/4 oz. Peter Heering
2 Orange Wedges
2 chunks fresh pineapple (3/4” squares)
2 lemon wedges
1 oz. water

Muddle one piece each of the fresh fruits with Peter Heering together in the mixing glass. Add gin and 1 oz. of water. Shake with ice and strain into a goblet filled with ice. Garnish with remaining fresh fruit.

CHRISTMAS RUM PUNCH*
1 oz. Bacardi Spice
1 oz. Bacardi Silver
2 oz. Orange Juice
1 oz. Cranberry
2 dashes Angostura Bitters

Shake and serve over ice in a punch cup. Dust with nutmeg

CIDER NECTAR
From How to Mix Drinks by Jerry Thomas, 1862 Dick & Fitzgerald.

1 quart of Cider
8 oz. Soda water
4 oz. Medium Sherry
2 oz. Apple Jack or Calvados
1 oz. Lemon Juice and peel
lemon Verbena Sprig (type f mint)
2 oz. Simple Syrup
2 oz. Pineapple syrup
Nutmeg

Mix together well all ingredients except soda and strain. Add soda and ice, and serve as a punch. Dust with nutmeg.

CIGAR LOVER’S MARTINI
By Andrea Immer
2 1/2 oz. Courvoisier VS
1/2 oz. Tawny Port

Chill and serve up in a marti glass.
Garnish: Orange peel.

ABSOLUT CITROLEON
2 1.2 oz. Absolut Citron
1/4 oz. mandarin liqueur
Juice of one lime wedge

Shake and strain into an iced martini glass. Garnish with a Lechee Nut (canned)

CLOVER CLUB^
1 1/2 oz. Gin
3/4 oz. Simple Syrup
3/4 oz. Fresh Lemon Juice
2 Dashes of Grenadine
White of a small egg

Shake all ingredients with ice and strain into a chilled cocktail Glass. Drinks with egg must be shaken harder and longer in order to emulsify egg. Note: To make the Clover Leaf, add a sprig of int to the shaker before shaking.

COCO BERRY*
2 oz. White Rum
1/2 oz. White Creme de Cacao
1/2 oz. Raspberry Liqueur (Chambord)
4 Fresh Raspberries

Muddle berries and Chambord in a mixing glass. Add ice, rum and Creme de Cacao. Stir to chill and strain into a chilled cocktail glass.

COFFEE COCKTAIL
19th century specialty drink. from Jerry Thomas’ The Bartender’s Guide– how To Mix All Kinds of Plain and Fancy Drinks Dick & Fitzgerald Publ. 1887
1 oz. Cognac or brandy
1 oz. Ruby Port
1 small egg
half tsp. sugar

Shake all ingredients with ice well and strain into a Port glass. dust with nutmeg.

COFFEE NUDGE
1 oz. Brandy
1/2 oz. Dark Cacao
1/2 oz. Coffee Liqueur
Hot coffee
Whipped Cream

Build in an Irish coffee glass, float the cream on top.

Cognac & Soda
Hemingway’s favorite while purusing the Herald Tribune in cafes while in Paris.
Pour 2 ounces of Cognac over ice in a highball glass and fill with soda.

COLLINS (TOM, JOHN, OR VODKA)

1 ½ oz. Gin, Bourbon, or Vodka
1 oz. Simple Syrup
3/4 oz. Lemon
Soda
Shake spirits, sugar and lemon juice with ice and strain into an iced collins glass and fill with soda. Garnish with a cherry and an orange slice.

COLONIAL COCKTAIL
From The Roving Bartender by Bill Kelly 1946 Oxford Press

2 oz. Gin
1 oz. Grapefruit Juice
1/2 oz. Maraschino Liqueur

Shake all ingredients with ice and strain into a small cocktail Glass. Garnish with a cherry.

COLONY
( House cocktail of the Colony Restaurant, a Fifth Avenue landmark in days gone by)

11/2 oz. Vodka
1 oz. Southern Comfort
1/2 oz. Fresh Lime Juice

Shake all ingredients with ice and strain into a small cocktail Glass. Garnish with lime peel.

COLORADO BULLDOG
1 1/2 oz. Kahlua
3 oz. Cold Milk
3 oz. Coca Cola

Build ingredients in a highball glass and stir they way you would a New York Egg Cream. No Garnish.

COOPERSTOWN
2 oz. Gin
1/2 oz. Sweet Vermouth
1/2 oz. Dry Vermouth
Two sprigs Mint

Muddle mint and vermouth in a mixing glass. Add gin and ice, stir well and strain into a martini glass. Garnish generously with a mint.

CORPSE REVIIVER
One of many vartiations
1 oz. Gin
1/2 oz. Cointreau
1/2 oz. Blonde Lillet
3/4 oz. Fresh Lemon Juice
Dash of Absente

Shake with ice and starin into a chilled cocktail glass.

COSMOPOLITAN
1 1/2 oz. Citron Vodka
1/2 oz. Cointreau
1/4 oz. Fresh Lime Juice
1 oz. Cranberry Juice

Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with an
orange peel.

CRAWDADDY
1 1/4 oz. Stolichnaya vodka
Fill with Lemonade.
Splash of soda

Build in a highball glass top with soda and garnish with a Lemon wedge.

CREAMSICLE
1 oz. Triple Sec
1 oz. White Cacao
2 oz. Orange Juice
2 oz. Milk or cream
Blend with ice and serve in an frozen drink glass. Garnish with grated orange peel.

Creamsicle*
(Special for Joe’s Pub)
1 oz. Orange Vodka
1 oz. Tuaca
1 oz. Half and half
1/2 oz. Simple Syrup
3 oz. Fresh Orange Juice

Shake all ingredients with ice and strain over ice into a highball glass. Instead of na orange slice try a dusting of cinnamon as the garnish.

CRIMEAN CUP^
Adapted From recipe in How to Mix Drinks by Jerry Thomas, 1862 Dick & Fitzgerald. I reduced the amounts of sweet ingredients and spirits. If the name is a little too 19th century for your party, try calling it a Champagne Cup.

1 pint Orgeat Syrup
2 bottles of Champagne
6 oz. Maraschino Liqueur
6 oz. Appleton Rum
6 oz. Simple Syrup
1 pint of Cognac
2 bottles of Club Soda
4 Lemons

Remove the lemon peel carefuly, retaining a minimum of the white pith on the peel. Juice the lemons and set aside the juice. Muddle the lemon peels and simple syrup for a couple of minutes to extract the oil from the peel. Add lemon juice, soda water, and Orgeat syrup. Whisk ingredients together gently. Add spirits and chill for two hours. Strain the liquid into a punch bowl and add chilled Champagne. Stir gently with a ladle before serving. Serves 20 people.

CUBAN COCKTAIL
1 1/2 oz. Brandy
1 oz. Brandy
3/4 oz. Fresh Lemon/Lime Juice

Shake with ice and starin into a chilled martini glass.

CUBA LIBRE
2 oz. Cuban Rum (Good Luck finding it!)
Coco Cola
Lime wedge

Pour the rum over ice in the highball glass and fill with coca cola. Squeeze in a lime wedge.

CUCUMBER
1 oz. Green Menthe
1/2 oz. Brandy
2 oz. Heavy Cream

Shake all ingredients with ice and strain into a chilled cocktail/martini glass. A little shaved chocolate would top this drink nicely.

DAIQUIRI
This Cuban Classic derives its name from the town of the same name. The recipe, named by a North American engineer named Jennings Cox in the late nineteenth century, was further refined by the talented barmen in Havana. The original recipe called for white rum, sugar and lime juice, but my favorite recipe is from the Floridita Bar in Havana called the Papa Doble: See the Hemingway Daiquiri.

1 1/2 oz. Light Rum
1 oz. Simple Syrup
3/4 oz. Fresh Lime Juice

Shake all ingredients with ice and strain into a small cocktail glass.(See also Hemingway Daiquiri)

DARK AND STORMY I
2 oz. Goslings or Myers Dark Rum
Ginger Beer
Lime wedge
Pour the rum over ice in the highball glass and fill with ginger beer. Squeeze in a lime wedge.

DARK AND STORMY II
1 oz. Myers Rum
1 oz. Bacardi Silver
2 oz. Ginger Beer
2 oz. Fresh Orange Juice
2 oz. Pineapple Juice

Build all ingredients in a large glass over ice and stir. Garnish with a lime wedge.
DEBONAIRE COCKTAIL
By Gary and Mardee Reagan

21/2 oz. Highland Malt Scotch
3/4 oz. Canton Ginger Liqueur

Stir both ingredients to chill and strain into a chilled martini glass. No garnish.

DERBY COCKTAIL
2 1/2 oz. Beefeater Gin
1/2 oz. Marie Brizard Peach Liqueur
(Originally called for Peach Bitters)
Several Mint Leaves
Half a fresh Peach

Muddle together peach slices, mint, and Peach Liqueur. Add Gin and ice. Shake all the ingredients and strain into a small martini glass. Garnish with a sprig of mint

DESHLER COCKTAIL
1 1/2 oz. Red Dubonnet
1 1/2 oz. Rye
1/4 oz. Cointreau
Dash of Angostura Bitters
Shake and strain into a cocktail glass. Garnish with an orange peel.

DESERT HEALER
From the Vendome Club (hollywood 1930)
1 1/2 oz. Gin
1/2 oz. Cherry Heering
1 1/2 oz. Fresh Orange Juice
Ginger Ale

Build in a highball glass over ice and fill with Ginger Ale. Garnish with an orange peel and a cherry.

DEVIL SHOOTER
1 oz. Absolut Peppar
1 oz. Yellow Chartreuse

Stir with ice and strain into shot glass.

DEVIL’S TORCH
From 1800 And All That- Drinks Ancient and Modern, by R. de Fleury 1937
1 1/2 oz. Vodka
1 1/2 oz French vermouth
3 dashes of Grenadine

Shake with ice and strain into a chilled cocktail glass. Garnish with a lemon peel.

Note: This is oneof the few early vodka recipes.
Try this modern twist on the Devil’s Torch:

2 1/2 oz. Vodka
1/4 oz. Blonde Lillet
Dash of Grenadine or try dsome other fruit syrup.

DIAMOND CHAMPAGNE COCKTAIL*
A Splash of Sublime Liqueur
4 oz. of Champagne
A Stir Stick with a Cluster of Crystallized Sugar
Three dashes of Angostura bitters

Soak the sugar in bitters drop it in the glass and fill with Champagne, top with Sublime Liqueur.

DIRTY MOTHER
1 1/2 oz. Brandy
1 oz. Kahlua

serve over ice in a rocks glass

DIRTY WHITE MOTHER
1 1/2 oz. Brandy
1 oz. Coffee Liqueur
1 1/2 oz. Heavy Cream

Shake all ingredients with ice and strain over ice in a rocks glass.

DITCH
1 1/2 oz. Bourbon
Water

Serve in a highball glass over ice, add ditch water to taste.

DIXIE CUP
3/4 oz. Fresh Lemon Juice
1/2 oz. Strawberry Liqueur
1/2 oz. Curacao
1 1/2 Southern Comfort
Muddled fresh peaches, if available

Muddle, shake and strain into frosted London Dock, Orange Peel Garnish.

DIXIE WHISKEY
(From the Vendome Club, Hollywood 1930)
1 1/2 oz. Bouron whiskey
1/2 oz. Orange Curacao
1/4 oz. White Creme de Menthe
2 Dashes Angostura Bitters

3/4 oz. Lemon Juice
Shake well with ice and strain into a martini glass.

D.O.M. COCKTAIL^
2 oz. Gin
1 oz. Fresh Orange Juice
1/2 oz. Benedictine

Shake all ingredients with ice and strain into a chilled martini glass.

DREAMCICLE (Shot for four) *
1 oz. Stolichnaya Ohranj
1 oz. Stolichnaya Vanil
1 oz. Cointreau or Triple Sec
1 oz. Fresh Orange Juice

Shake all ingredients with ice and strain into four chilled shot glasses.

DREAMCICLE (As a cocktail) *
1 oz. Stolichnaya Ohranj
3/4 oz. Stolichnaya Vanil
3/4 oz. Cointreau or Triple Sec
1 oz. Fresh Orange Juice

Shake all ingredients with ice and strain into a chilled martini glass. Garnish with a flamed orange peel.

DUBONNET COCKTAIL
1 1/2 oz. Red Dubonnet
1 1/2 oz. Gin
Pour Gin and Dubonnet together over ice in an old fashioned glass. Garnish with lemon peel.

DUBLINER*
1 oz. Irish Whiskey
1 oz. Irish Mist Liqueur
Lightly Whipped Unsweetened Cream.

Pour spirits into a mixing glass and stir to chill. Strain into a small martini glass and top with one inch of cream.

DUSTY ROSE*
1 oz. Cherry Brandy
1/2 oz. White Cacao
2 oz. Heavy Cream

Shake and serve in a small martini glass.

EGG NOG (Uncle Angelo’s) 1 batch (6 people)
6 eggs (separated)
1 qt. milk
1 pint cream
1 tbsp. ground nutmeg
3/4 cup sugar
3 oz. bourbon
3 oz. spice rum

Beat egg yolks well until they turn light in color, adding half a cup of sugar as you beat. Add milk, cream and liquor to finished yolks. Then beat egg whites until they peak. Fold whites into mixture. Grate fresh nutmeg over drink.

EDITH’S FIZZ*
Created for Balthazar Restaurant in NYC
1 1/2 oz. Blonde Lillet
1/2 oz. Maraschino Liqueur
4 oz. Fresh Orange Juice
2 oz. Soda or Seltzer Water

Mix all ingredients in a highball glass. Garnish with
a G-clef or a musical note.

ELECTRIC TEA
1/2 oz. Bourbon
½ oz. Vodka
½ oz. Gin
½ oz. Triple Sec
Splash of coke
2 Lemon wedges

Serve over ice in a rock glass and squeeze in two lemon wedges.

ELKS COCKTAIL
3/4 oz. Cognac
2 oz. Champagne

Fill a cocktail glass with crushed ice to chill, dump the ice and fill with sugar, dump the sugar leaving the glass coated. Strain chilled cognac into the glass with one or two ice cubes, fill with Champagne and garnish with a lemon peel.

ELKS OWN^
1 oz. Canadian Whiskey
1 oz. Port
1/2 Fresh Lemon Juice
1/4 oz. Simple Syrup
1 small egg white.

Shake all ingredients with ice and strain into a chilled martini glass.

El Nino*
3/4 oz. Grenadine
3/4 oz. Alize Gold
3/4 oz. Tequila

EL PRESIDENTE
1 1/2 oz. White Rum
3/4 oz. Orange Curacao
3/4 oz. Dry Vermouth
Dash of Grenadine.

Shake with ice and strain into small cocktail glass.

ELEANDER MORNING
Created by Barbara Woike in honor of her husband, novelist Jerry Yulsman.

8 thick pieces of orange rind
2 oz. cognac
1 oz. sweet vermouth
2 oz. fresh squeezed tangerine juice (or O.J.)
4 dashes Bitters
cherries for garnish

Flame or coat large martini glass with oil from the orange rind. Shake cognac, sweet vermouth, tangerine juice and bitters with ice. Strain into coated glass, and garnish with cherries, Flame remaining peel over top and drop into drink.

EMBASSY COCKTAIL
(From the Embassy Club, Hollywood 1930)
3/4 oz. Brandy
3/4 oz. Cointreau
3/4 oz. Appleton Jamaican Rum
1/2 oz. Fresh Lime Juice
Dash of Amgostura Bitters

Shake well with ice and strain into a chilled martini glass. Garnish with lime wedge.

EMMA PEEL COCKTAIL*
1 oz. Cherry Brandy
1 oz. Pineapple
Champagne

first two ingredients into a mixing glass with ice to chill. Strain into a flute and fill with Champagne. Garnish with a lemon peel.

EVERGREEN COCKTAIL
1 1/2 oz. Absolut Citron
1/2 oz. melon liqueur
5 oz. Bitter lemon

Build over ice in a highball glass. Garnish with a lemon wedge.

FALLEN ANGEL
(From the Vendome Club, Hollywood 1930)
2 1/2 oz. Gin
1/2 oz. White Creme de Menthe
1/4 oz. Fresh Lemon Juice
2 dashes of Angostura Bitters

Shake well with ice and strain into a chilled martini glass.

FANCY OHRANJ COCKTAIL*
2 oz. Stolichnaya Ohranj
1/2 oz. Fino Sherry
Dash of Angostura Bitters
1 oz. Fresh Orange Juice

Shake all ingredients with ice and strain into a chilled martini glass. Garnish with an orange peel.

FANCY RUM COCKTAIL*
1 oz. White Rum
1 oz. Maraschino Liqueur
1/2 oz. Fresh Lime
1 oz. Simple Syrup
3 oz. Fresh Grapefruit Juice

Shake all ingredients with ice and strain into an iced Highball glass. Garnish with a lime and other seasonal fruit. Serve with a tall straw with a flexible neck.*

FANCY TEQUILA COCKTAIL*
1 oz. Sauza Hornitos Tequila
1 oz. Grand Marnier
1 1/2 oz. Fresh Orange Juice
1/4 oz Fresh Lime Juice

Shake all ingredients with ice and strain into a chilled martini glass. Garnish with an orange peel.

FAST EDDIE
1 1/2 oz. Rum
3 oz. soda
2 oz. diet coke
Build in a highball glass over ice.

FAVORITE COCKTAIL^
1 1/2 oz. Gin
1/2 oz. Apry
1/2 oz. Dry Vermouth
1/2 oz. Fresh Lemon Juice

Shake all ingredients with ice and strain into a chilled martini glass. Garnish with a maraschino cherry.

FIRST KISS*
1 1/2 oz. Malibu Rum
1 1/2 oz. Pineapple Juice
1 oz. Milk
1/4 oz. Grenadine

Shake all ingredients with ice and strain into a chilled cocktail glass. No Garnish.

FITZGERALD*
I made this gin sour by adding Angostura bitters and called it the Gin Thing. One guest who enjoyed the drink was a fiction reader for the New Yorker who insisted I give the drink a classier name. Since the Hemingway Daiquiri was on the menu at the time, she thought F. Scott should get some representation too, so she suggested “The Fitzgerald.”

1 1/2 oz. Gin
1 oz. Simple Syrup
3/4 oz. Fresh Lemon Juice
2 Dashes Angostura Bitters
Shake all ingredients with ice and strain into a rocks glass. Garnish with a lemon wedge.

FLAME OF LOVE MARTINI
1/4 oz. fino sherry
2 oz. vodka
Several peels of orange

Coat the inside of a chilled martini glass with fino sherry and toss out the excess. Flame several orange peels into the glass. Chill the Vodka and strain into the seasoned glass. Garnish with an orange peel.

FLAMINGO
1 1/2 oz. White Rum
1 1/2 oz Pineapple Juice
1/4 oz. Fresh Lime Juice
1/4 oz. Grenadine
Shake all ingredients well with ice and serve in a martini glass. no garnish.

FLAMIINGO Bulk Recipe:
7 liters of white rum
5 x 46 oz. cans of pineapple juice
1 quart of grenadine
16 oz. fresh lime juice
Stir all ingredients together in a large container and taste if too sweet add a little more lime juice ect. get a hold of a gallon jar with a top, the type they use for institutional size mayo, Wash it out well. When it comes time to serve the cocktail have you staff prepare the glasses, chilled if possible maybe not for such a large group. Fill the gallon jar two thirds with the cocktail and the rest of the way with ice. Shake really well and strain into the martini glasses. Shaking is really important for the taste and the look of the drink, don't jupour it out of pitchers it won't be the same.

This is a Cuban drink that was popular in cuba during prohibition when Americans flocked there for the Booze and Gambling Mary Pikford had a version of this drink without the lime juice named after her. I prefer the lime jice to give the drink a bit more subtle adult edge.

FLIPS
1 1/2 oz. Spirit, Sherry, or Port
1 tsp. sugar
1 whole egg

Shake all ingredients with ice very well to totally emulsify the egg. Strain into a London dock/Port glass. Dust with nutmeg.

FLORADORA
1 1/2 oz. Gin
1/2 oz fresh Lime juice
1/2 oz Framboise Liqueur or Raspberry syrup
Ginger Ale

Build all ingredients in a highball glass filled with ice. Top with Ginger Ale. Garnish with a lime wedge.

FRANGELICO CRUSH*
1 1/2 oz. Frangelico
1/2 oz. Grand Marnier
4 oz. Fresh Orange Juice

Shake all ingredients with ice and strain into a goblet filled with crushed ice. Garnish with an orange twist.

FRAPPE
Any cocktail or liqueur served over shaved ice.

FREDDIE FUDPUCKER
1 ½ oz. Tequila
5 oz. Orange Juice
Float of Galliano

Build in a highball glass over ice top with Galliano.

FRENCH CONNECTION
1 1/2 oz. Courvoisier
1 oz. Grand Marnier

Serve in a warm brandy snifter.

FRENCH 75
Created at Harry’s Bar in Paris around World War I and named after a French 75mm artillery piece.

1 oz. Brandy
3/4 oz. Simple Syrup
1/2 oz. Fresh Lemon Juice
Champagne.

Shake with ice the Brandy, lemon juice and sugar. Strain into a large cocktail glass and top with Champagne. Note: Can also be served over ice in a white wine glass.

FRENCH MARTINI
2 oz. Premium Vodka
1/2 oz. Chambord
11/2 oz. Pineapple Juice

Shake all ingredients with ice and strain into a chilled martini glass. No garnish.

FUZZY NAVEL
1 1/2 oz. Peach Schnapps
5 oz. Orange Juice

Build in a highball glass. Garnish with seasonal fruit.

Drink menu

Home page