GAUGUINS BREAKFAST
By Cindy Renzi
8 oz. Light Rum and 8 oz. Dark Rum
4 oz. Passion Fruit Syrup (Monin is widely )
4 oz. Apricot Liqueur
16 oz. Pineapple Juice
16 oz. Cranberry Juice
Mix all ingredients in a punch bowl, chill with a block of ice. Garnish with fresh cut seasonal fruit. (Serves Ten People.)
GIBSON
See Martini and substitute a cocktail onion for the olive.
Charles Gibson who created the “Gibon Girls”, enlisted the bartender at the Player’s Club to create a special cocktail. After several attempts, the bartender came up with a dry martini with small cocktail onions.
GIMLET
2 1/2 oz. Gin
1/2 oz. Preserved Lime Juice (Roses or Angostura)
Shake ingredients well with ice and strain into a cilled martini glass or serve over ice in an old fashioned glass. Garnish with lime wedge.
GIN COCKTAIL
Original Recipe:
2 oz. Tanqueray Gin
4 Dashes Angostura Bitters
2 Dashes Simple Syrup
Prepare in a rocks glass with ice. To prepare martini style, just chill and strain into a martini glass. Note: To prepare without simple syrup, just muddle the bitters with 1/2 tsp. of superfine sugar and 1 tbsp. of water in the bottom of the glass. Then add gin and ice. Garnish with a lemon peel.
GIN FIZZ
2 oz. Tanqueray Gin
3/4 oz. Fresh Lemon Juice
1 oz. Simple Syrup (or 1tsp. super fine sugar)
Shake and strain into a highball glass with ice. Fill with club soda. No garnish.
GIN & IT
Traditional Recipe:
The American recipe calls for 3 parts gin to 1 part sweet vermouth in an iced rocks glass. The European or English recipe calls for equal parts of gin and sweet vermouth up, not iced. The climate for Retro cocktails has created a place for this drink again, served in the following way:
GIN & IT
Modern recipe:
1 1/2 oz. of Gin
1 1/2 oz. Sweet Vermouth
1 Dash Angostura Bitters
Shake all ingredients well with ice and strain into an iced martini glass. Garnish with orange peel.
GIN AND SIN
2 oz. of Gin
1 oz. Fresh Orange Juice
1/2 oz. Fresh Lemon Juice
1/4 oz. Grenadine
Shake all ingredients well with ice and strain into a chilled martini glass.
GIN RICKEY
Modern Recipe:
1 1/2 oz. Gin
1 oz. Fresh Lime Juice
5 oz. Club Soda
Mix all ingredients in a highball glass with ice.
GIN SLING
1 1/2 oz. Gin
1 oz. Sweet Vermouth
3/4 oz. Fresh Lemon Juice
1 oz. Simple Syrup
Shake all ingredients with ice and strain over ice into a collins glass and top with soda. Garnish with a spiral of lemon peel as in a Horse’s Neck cocktail.
GIN SOUR
2 oz. Gin
1 oz. Fresh Lemon Juice
1 oz. Simple Syrup*
Shake ingredients and strain into an iced rocks glass. Garnish with orange slice and maraschino cherry.
* Simple syrup for alcoholic beverage application is made by mixing equal parts by volume of sugar and water. Heat until all the sugar is dissolved. Then cool. There is a cold process as well. Mix the sugar and water in a container and shake until all the sugar is dissolved. This syrup will stay for as long as needed. 1 tsp. of super-fine sugar equals 1oz. of simple syrup.
GINGER PEACHY
1 1/2 oz. Absolute Vodka
1/2 oz. Peachtree
1/2 oz. 7-up
1/2 oz. Ginger Ale
Build over ice in a highball glass. Garnish with a slice of lemon.
GLOGG
Traditional Swedish Holiday drink.- makes 6 servings
1 bottle of full bodied red wine
1/3 cup raisins
1/3 cup almonds, blanched
5 Cardamom, crushed
5 cloves, whole
1 cinnamon stick
1 peel of a small orange (yellow part orange)
*4 oz. vodka
sugar (to taste)
Mix together wine, raisins, almonds and spices. In a closed container, let the mixture stand in a closed container at room temperature for 24 hours. Before serving, heat the mixture and add vodka and sugar. Serve hot with a few raisins and blanched almonds in each cup.*Some recipes use cognac in place of vodka
GLASS CEILING*
1/2 oz. Dry Vermouth
1/2 oz. Sweet Vermouth
1/2 oz. Red Dubonnet
2 oz. Fresh Orange Juice
Shake well with ice and strain into an iced martini glass. Garnish with orange peel.
GODFATHER/GODMOTHER
1 oz. Scotch/Vodka
1 oz. Amaretto
Pour over ice in a rocks glass.
GOLDEN CADILLAC
1oz. Galliano
1 oz. white Cacao
2 oz. Heavy Cream
Shake all ingredients with ice and strain into a small cocktail glass.
GOLDEN FIZZ
1 1/2 oz. Gin
3/4 oz. Fresh Lemon Juice
1 1/2 oz. Simple Syrup
1 Egg Yolk (from a small egg)
Club Soda or Seltzer
Shake all ingredients with ice except the soda long and hard to completely emulsify the egg. Strain into a fizz or highball glass without ice, and top with soda.
GRAPEFRUIT-CAMPARI FLOAT
with Green Tea Ice Cream
The Cub Room/ Keng Leong and Hanry Meer
8 oz. Grapefruit Juice
2 oz. Simple Syrup
2 oz. Campari
4-6 oz. seltzer
2 scoops green tea ice cream
Mint leaves for garnish.
Mix grapefruit juice, simple syrup and Campari in a tall glass. Add seltzer to taste. Top with ice cream. Garnish with mint leaves.
GRASSHOPPER
1 oz. Green Menthe
1 oz. White Cacao
2 oz. Heavy Cream
Shake all ingredients with ice and strain into small martini glass.
GREYHOUND
1 1/2 oz. Vodka and Grapefruit juice. Pour together into an iced highball glass.
HAIRY NAVEL
1 oz. Vodka
1 oz. Peach Schnapps
5 oz. Orange Juice
Build in a highball glass. Garnish with seasonal fruit.
HAPPY HONEY COCKTAIL
2 oz. Brandy
1 oz. Fresh Grapefruit Juice
1/2 oz. Honey Syrup
Shake all ingredients with ice and strain into small martini glass. Note: Prepare honey syrup by combining one part honey with one part warm water, stir until dissolved.
HARBOR LIGHT
1 oz. Galliano
1 oz. Brandy
Serve in a warm brandy snifter. NOTE: If the brandy is warmed it can be ignited and floated creating the Harbor light effect.
HARRY’S COCKTAIL
From Harry McElhone’s ABC of Mixing Cocktails
2 oz. Gin
1 oz. Sweet Vermouth
2 Dashes of Absente
2 Sprigs of Fresh Mint
Muddle mint wth Vermouth and Absente in a mixing glass. Add gin. Shake with ice and strain into a chilled cocktail glass. Garnish with a stuffed olive.
HARVEY WALLBANGER
60’s drink. Named after a surfer who drank so much, he’d bump into the walls. Used as a marketing tool for Galiano.
1 1/2 oz. Vodka
4 oz. Orange Juice
Float of Galliano
Pour vodka and orange juice together in a highball glass and float a little Galliano on top.
HAWAIIAN COCKTAIL^
2 oz. Gin
1 oz. Curacao
2 Quarters of Orange
Muddle orange and Curacao together in a mixing glass. Add gin and shake wel ice. Strain into a chilled cocktail glass. Garnish with an orange.
HEMINGWAY DAIQUIRI
(Floridita Bar, Havana C.1921)
1 oz. White Rum
1/4 oz. Maraschino Liqueur
1/2 oz. Grapefruit Juice
3/4 oz. Simple Syrup
3/4 oz. Fresh Lime Juice
Shake ingredients and strain into small cocktail glass.
HIGH SOCIETY MARTINI*
2 1/2 oz. Absolut Kurant
1/4 oz. Godiva Dark Chocolate Liqueur
Stir both ingredients in a mixing glass to chill and strain into a chilled Martini Glass. Dust the rim of the glass with shaved Chocolate.
HI HO COCKTAIL
From the Hi Ho Club, Hollywood circa 1930
2 oz. Gin
1 oz. White Port
4 Dashes Orange Bitters
Shake well with ice and strain into a chilled cocktail glass. Garnish with a lemon peel.
HONEY MELON SHOOTER (for six)
1 1/2 oz. Honey Liqueur
1/2 oz. Vodka
3/4 oz. Melon Liqueur
1 oz. Cranberry Juice
1 oz. Pineapple Juice
Shake all ingredients well with ice and strain into six one ounce shot glasses.
HONEYMOON COCKTAIL
From the Brown derby, Hollywood circa 1930
2 oz. Apple Jack
1/2 oz. Benedictine
1/2 oz. Orange Curacao
1/2 oz. Fresh Lemon Juice
Shake well with ice and strain into a chilled cocktail glass. Garnish with a lemon peel.
HONOLULU COCKTAIL
From the Brown Derby, Hollywood, circa 1930
2 oz. Gin
1/2 oz. Pineapple Juice
1/2 oz. Orange Juice
1/4 oz. Lemon Juice
1/4 oz. Simple Syrup
Dash of Angostura Bitters
Prepare a chilled martini glass with a sugared rim. Shake well with ice and strain into the prepared glass. Garnish with a lemon peel.
HOT APPLE PIE
1 1/2 oz. Tuaca
4 oz. Hot Apple Cider
Whipped cream
Serve in an Irish coffee glass, and float the cream on top. NOTE: Unlike with other coffee drinks use sweetened cream for this recipe
HOT BUTTERED RUM
1 oz. Dark Rum or Spiced Rum
1 oz. Light Rum
Pat of Compound Butter (spiced with cinnamon, nutmeg, allspice, clove, and brown sugar)
1/2 oz. Simple Syrup
Hot water Also try hot cider
Mix all ingredients in a goblet glass and stir a few times to melt the butter. Garnish with cinnamon stick.
HUCKLEBERRY SOUR ( John Ryan)
1 1/2 oz. Vodka
3/4 oz. Fresh Lime Juice
3/4 oz. Lillet
1 oz. Blueberry Schnapps
Shake and strain into a rocks glass and top with club soda.
HURRICANE
1 oz. Dark Rum
1 oz. Light Rum
1/2 oz. Galliano
3/4 oz. Fresh Lime Juice
1 oz. Passion Fruit Syrup
1 1/2 oz. Orange Juice
1 1/2 oz. Pineapple Juice
Dash of Angostura Bitters
Shake all ingredients with ice and strain into a Hurricane glass filled with ice. Garnish with fresh tropical fruit.
ICEBERG
2 oz. Lemon Vodka
3 dashes Pernod
Shake three dashes of Pernod into an empty Old Fashioned glass and swirl it around to coat the glass, toss out any excess. Add ice and vodka. No garnish.
INTERNATIONAL STINGER
1 ½ oz. Metaxa
1/2 oz. Galliano
Shake well with ice and serve up or on the rocks
IRISH COCONUT*
3/4 oz. Baileys
3/4 oz. White Rum
3/4 oz. Cream
1/2 oz. Coco lopez
Shake all ingredients. Strain into highball glass, top with soda.
IRISH COFFEE
Originally prepared at Shannon Airport in Dublin. Found a hoem in the United States at the Buena Vista across from Fisherman’s Wharf in San Francisco.
1 1/2 oz. Irish Whiskey
1 oz. Brown Sugar Syrup
Coffee
Lightly Whipped Unsweetened Cream
Combine Whiskey, coffee and syrup in an Irish coffee glass. Ladle one inch of cream on top.
Calypso Coffee - Rum and Kahlua
Jamaican Coffee - Rum and Tia Maria
Mexican Coffee - Tequila and Kahlua
Spanish Coffee - Spanish Brandy and Kahlua
Royale - Cognac and Sugar
Kioke Coffee - Brandy and Kahlua
Presidents Coffee- Cherry Brandy
ISLAND BREEZE*
1 1/2 oz. Light Rum
4 oz. Pineapple Juice
1 oz. Cranberry Juice
2 Dashes Angostura Bitters
Build over ice in a highball glass. Garnish with a lime wedge.
IT’S ALL NEW YORK
2 oz. Bourbon
2 Dashes Orange Bitters
2 Dashes Cointreau
Shake well and strain into a chilled cocktail glass. Garnish with lemon peel.
JACANA*
1 1/2 oz. Good Tequila
1/2 oz. Grand Marnier
1/2 oz. Cointreau
3/4 oz. Fresh Lime Juice
1 oz. fresh grapefruit Juice
Shake all ingredients with ice and Strain into a chilled cocktail glass.
JACK ROSE
11/2 oz. Applejack or 11/2 oz. Calvados
1 oz. Simple Syrup
3/4 oz. Fresh Lemon Juice
2 Dashes Grenadine
Shake all ingredients and strain into small cocktail glass. Garnish with an apple slice and a cherry.
JAMESON'S SOUR MELON (Shooter for six)
2 oz. Jameson's
½ oz. Melon Liqueur
½ oz. Sweet and Sour
1 oz. Orange Juice
1 oz. Pineapple Juice
Shake all ingredients well with ice and strain into six one ounce shot glasses.
COBBLER*
3 oz. Sake
1 oz. Fresh Lemon Juice
1/2 oz. Maraschino Liqueur
3/4 oz. Simple Syrup
Shake all ingredients and strain into a large goblet, top with sweet or dry soda to taste. Garnish with a sprig of mint and fresh fruit.
JAPANESE COCKTAIL
1 oz. Absolut Citron
1 oz. melon liqueur
1 oz. Grapefruit juice
Shake and strain into an iced martini glass
JAPANESE LEMONADE*
1 oz. Alize Liqueur
11/2 oz. Cognac
1 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
Shake all ingredients with ice and strain into a cocktail glass.
JOLLY ROGER
2 parts Drambuie
2 oz. Light Rum
1 oz. fresh lime juice
1/4 oz. Scotch
Sparkling water
Combine all ingredients except the sparkling water and shake well with ice. Strain into chilled highball glass. Fill with sparkling water and stir gently.
JUICE BALL
1 1/2 oz. Gin
1/2 oz. Triple Sec
2 Dashes of Angostura Bitters
2 oz. Fresh Orange Juice
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with an orange peel
JULEPS
MINT JULEP
1/2 oz. Simple Syrup
2 sprigs of Mint (Use tender, young mint sprigs.
They last longer and look better in the glass.)
2 oz. Bourbon.
Muddle one sprig of mint in the bottom of a highball glass with sugar syrup. Add the bourbon and fill with crushed ice. Swirl with a bar spoon until the outside
of the glass frosts. Garnish wit a sprig of mint.
DALE’S JULEP*
1/2 oz. Southern Comfort
2 oz. Bourbon
2 Sprigs of Mint (Use tender, young mint sprigs)
Muddle one sprig of mint in the bottom of a mixing glass with the Southern Comfort. Add the bourbon and strain into a highball glass filled with crushed ice. Swirl with a bar spoon until the outside of the glass frosts. Garnish wit a sprig of mint.
RAINBOW JULEP*
1/2 oz. Apry (Apricot Liqueur by Brizard)
2 oz. Bourbon
2 Sprigs of Mint (Use tender, young mint sprigs)
Muddle one sprig of mint in the bottom of a mixing glass with the Apry. Add the bourbon and strain into a highball glass filled with crushed ice. Swirl with a bar spoon until the outside of the glass frosts. Garnish wit a sprig of mint.
KAMIKAZI
2 oz. Vodka
1/2 oz. Triple Sec or Cointreau
1/2 Roses Lime Juice
2 Lime wedges
Squeeze lime wedges into a mixing glass and drop them in, add ingredients and ice. Shake well and serve in 4 one ounce shot glasses. Or serve as a cocktail in a chilled martini glass.
KANSAN COCKTAIL*
(For Bob Dole during the 1996 presidential campaign.
11/2 oz. Bourbon
3/4 oz. Amaretto
1/2 oz. Sorghum Syrup*
Shake all ingredients with ice. Strain into a cocktail glass. Garnish with a cherry.
*Mix 1/2 oz. sorghum with 1/2 oz. warm water.
KENTUCKY COLONEL
Southern Stinger; popular at the Hotel Bel Air for many years.
2 oz. Bourbon
1 oz. Benedictine
Shake with ice; strain into an iced rocks glass.
KGB (Layered)
Kahlua
Green Creme de Menthe
Baileys
Layer in a cordial glass beginning with Kahlua.
KING ALPHONSE
2 oz. Dark Cacao
Lightly whipped Unsweetened Cream
Pour the dark cacao into a small cordial glass. Float 2 oz. cream on top. (Add a cherry and this becomes an “Angel’s Tit”)
KING ALPHONSE
2 oz. Dark Cacao
2 oz. Lightly whipped Unsweetened Cream
Pour Cacao into a small cordial glass. Float cream on top. (Add cherry and it becomes an “Angel’s Tit”)
KING ALFONSE 2
1 1/2 oz. Dark Cacao
1 oz. Heavy Cream
Layer in a Pousse café/cordial glass.
KIR
1/4 oz. Cassis in a white wine glass. Fill with white wine. Sometimes garnished with lemon peel.
KIR ROYALE / IMPERIAL
Champagne
1/4 oz. Cassis / Framboise Liqueur
Pour Cassis / Framboise Liqueur in the bottom of a champagne glass and fill with champagne. Sometimes garnished with a lemon peel.
KNICKERBOCKER MARTINI
(Martini recipe from the Knickerbocker Hotel by the principal bartender Martini di Arma di Taggia. Adapted from Jerry Thomas’ Bon Vivant’s Companion 1862)
1 1/2 oz. Dry Gin
1 1/2 oz. Dry Vermouth
Dash Orange Bitters
Stir all ingredients with ice to chill and garnish with an orange peel.
KNICKERBOCKER
(Adapted from Jerry Thomas’ How to Mix Drinks (1862).
2 oz. Appleton Rum
1/2 oz. Orange Curacao
1/2 oz. Raspberry Syrup
3/4 oz. Lemon Juice
1 Lemon wedge
Stir all ingredients with ice to chill and strain into a chilled cocktail glass. Canm also be served over crushed ice with berries as a garnish.
KURANTINI
2 1/2 oz. Absolut Kurant
1/4 oz. Creme de Cassis
Stir with ice and strain into a chilled martini glass. Garnish with a cocktail onion.
Note: Try substituting Creme de Cassis for the vermouth, it might be a better match with the Kurant.
Change the garnish to seasonal berries.
KURANT SHAMROCK
1 oz. Absolut Kurant
1 oz. Melon liqueur
5 oz. Pineapple juice
Build over ice in highball glass.Garnish with slice of orange and a cherry. …Long drink Note: Orange slice and cherry is a standard garnish known as a "Flag" in this country.
KURANT SUNRISE
1 1/2 oz. Absolut Kurant
6 oz. Orange juice
1 tsp. Grenadine
Build over ice in a highball glass and pour the grenadine last to create the sunrise effect. Garnish with slice of orange. …Long drink
KURANT COLLINS
2 oz. Absolut Kurant
3/4 oz. Fresh Lemon Juice
1 oz. Simple Syrup
3 oz. Soda Water to the top
Shake all the ingredients with ice except the soda and strain into an Ice filled highball glass. Top with soda water. Garnish with slice of orange and a cherry.
LACTOSE INTOLERANT*
2 oz. Orange Juice
2 oz. Whole Milk
1/4 oz. Pimiento Liqeur
1 1/2 oz. Spiced Rum
1 tsp. Superfine Sugar
Shake well with ice and strain into a glass. Serve quickly if drink starts to separate) Dust with fresh grated nutmeg.
LADY MACBETH
(Special for Joe’s Pub)
4 oz. Chilled Champagne
1 oz. Wood -aged Port
1 Orange Peel
Pour the champagne into a champagne flute. Slowly pour the in the port, but do not stir. Twist an orange peel over the top, (flame the peel for a little extra show and flavor.
NOTE: the size of the glass may change the amount of champagne.
LAVA FLOW
The Lava Flow is a lot of fun but a little labor intensive. Here is the recipe: By the way the drink is non-alcoholic but I am sure with a minimum of creativity you can remedy that if you wish to....
3 oz. light cream (or half & half)
1 oz. Coco Lopez coconut cream
3 oz. Pineapple juice
Half a Banana
1/2 cup Strawberries (prepared in syrup as you would for strawberry shortcake, or thawed out frozen strawberries)
Blend all the ingredients except the strawberries with a handful of ice until smooth. Put the strawberries at the bottom of a parfait style glass or you could use a boca grande style glass pour the blended mixture on top and you should get a colorful blending of the two layers that gives the drink its name.
LEMONADES
Electric Lemonade*
1 ½ oz. Gin
1 ½ oz. Blue Curacao
¾ oz. Fresh Lemon juice
3 oz. Seven Up or Sparkling Lemonade
Shake the first three ingredients with ice and strain into a highball glass filled with ice. Top with the soda. Garnish with a lemon wheel.
Phosphate
Fill a large pitcher with Newman’s Own lemonade mix with 4 oz raspberry syrup and stir.
To make drink: fill white wine (iced glass) three quarters with the meonade and top with soda. Garnish with lemon wedge.
LYNCHBURG LEMONADE
1 1/2 oz. Jack Daniel's
1/2 oz. Triple Sec
1 oz. Sweet and Sour
Fill with 7UP
Shake the first three ingredients with ice and strain over ice in a highball glass. Top with 7UP. Garnish with a lemon wedge.
Newman’s Own Lemon Dream
Half gallon of Newman’s Own Lemonade
Half gallon Orange Juice
6 oz. grenadine
16 oz. simple syrup
Mix above ingredients in large container. To make the drink, pour 4 oz. of above mixture into mixing glass with 2 oz. Half & Half into a London Dock glass.
PLANTATION PUNCH
46 oz. Pineapple Juice
Half gallon Newman’s Own Lemonade
15 dashes of Angostura Bitters
4 oz. Grenadine
6 oz. Dark Rum
6 oz. Lighth Rum
4 oz. Orange Curacao
Stir; then to serve, pour into mixing glasses and shake. strain into ice tea glass. Garnish with orange slice and cherry.
NEWMAN’S OWN STONE SOUR
Half gallon Newman’s Own Lemonade
Half gallon Orange Juice
2/3 bottle Seagrams 7
Prepare in rocks glass like whiskey sour. Garnish with orange slice and cherry.
LADY MACBETH
(Special for Joe’s Pub)
4 oz. Chilled Champagne
1 oz. Tawney Port
1 Orange Peel
Pour the champagne into a champagne flute. Slowly pour the in the port, but do not stir. Twist an orange peel over the top, (flame the peel for a little extra show and flavor. NOTE: the size of the glass may change the amount of champagne.
LEMON DROP
1/4 oz. Fresh Lemon Juice
1/2 oz. cointreau or Triple Sec
2 oz. Citrus Vodka
Stir like a martini, and serve up. Float a thin wheel of lemon on top as a garnish and sugar the rim of the glass
As a shot: chilled shot of Citron Vodka in a shot glass with a lemon wedge that is dusted with sugar over the top of the glass. Shoot the vodka and suck on the lemon.
LIZZY SOUR*
1 oz. Alize
1 1/2 oz Apricot Liqueur
1 oz. Fresh lemon Juice
Shake well with ice and strain into a martini glass. Garnish with a lemon wheel.
LONG ISLAND ICED TEA
1/4 oz. Vodka
1/4 oz. Gin
1/4 oz. Rum
1/4 oz. Tequila
1/2 oz. Triple Sec
3/4 oz. Fresh Lemon Juice
1/2 oz. Simple syrup
Coca Cola
Combine all the ingredients except the Coca Cola and stir. Top with Coca Cola and serve and a collins glass. Garnish with a wedge of lemon.
LOS ANGELES COCKTAIL
From the Hi Ho Club, Hollywood Circa 1930
1 1/2 oz. Bourbon Whiskey
1/4 oz. Sweet Vermouth
1 oz. Simple Syrup
1 small egg
1/2 oz fresh Lemon juice
Shake extra well with ice (to emulsify egg) and strain into a chilled port glass. Dust with nutmeg.
LUCKY DOUBLE*
The official "Saucy Sisters" drink for the
"Best Places To Eat In Nashville" book-tour voyage.
2 oz. Absolut Mandarin
1/2 oz. Triple Sec
Half a lemon quartered.
Drop lemon quarters into a bar mixing glass. Add half ounce of Triple Sec and muddle well. Add Mandarin and ice. Sake well and pour entire contents of mixing glass into a rocks glass and serve.
LYNCHBURG LEMONADE
1 1/2 oz. Jack Daniel's
1/2 oz. Triple Sec
1 oz. Sweet and Sour
Fill with 7UP
Shake the first three ingredients with ice and strain over ice in a highball glass. Top with 7UP. Garnish with a lemon wedge.
