AN ILLUSTRATED GUIDE TO COCKTAILS

Transcription

1 C R E S I M O AN ILLUSTRATED GUIDE TO COCKTAILS

2 1 ½ oz. vodka 1 ½ oz. apple schnapps ½ oz. sweet-and-sour mix Apple slices, for garnish Ice APPLETINI Pour all the ingredients into a cocktail shaker filled with ice. Shake will for 15 seconds and strain into a Martini glass. Add apple slices for garnish. VODKA BASED COCKTAIL

3 BLOODY MARY 1 ½ oz. vodka 3 oz. tomato juice ½ oz. fresh lemon juice Few drops of Worcestershire Sauce Freshly ground black pepper Dash of celery salt Grated horseradish Tabasco sauce Pour ingredients into a cocktail shaker with cracked ice. Shake well and strain into an iced highball glass. Garnish with a lemon wedge and celery stick leaves included. VODKA BASED COCKTAIL

4 2 oz. vodka ¾ oz. Cointreau 2 oz. cranberry juice 1 oz. fresh lime juice Lime wedge, for garnish COSMOPOLITAN Stir with cracked ice and strain into a chilled cocktail glass. Garnish with a lime wedge. VODKA BASED COCKTAIL

5 1 ½ oz. vodka ¾ oz. fresh lemon juice 1 tsp. simple syrup/sugar Lemon slice, for garnish LEMON DROP Combine the vodka, lemon juice, and simple syrup/sugar and pour into a cocktail shaker with ice. Shake and strain into a martini glass and garnish with a lemon slice. VODKA BASED COCKTAIL

6 SEX ON THE BEACH 1 oz. vodka 1 oz. peach schnapps 3 oz. cranberry juice 3 oz. orange or pineapple juice Fill a highball glass with ice, pour in vodka and peach schnapps, then fill glass with half orange juice and half cranberry juice, and stir. VODKA BASED COCKTAIL

7 1 ½ oz. vodka ¾ oz. coffee liqueur ¾ oz. light cream Ice WHITE RUSSIAN Fill an Old Fashioned glass with ice and add vodka and coffee liqueur. Top off the cocktail with fresh cream. VODKA BASED COCKTAIL

8 2 oz. gin (or vodka) ½ oz. dry vermouth Green olive, for garnish CLASSIC MARTINI Fill a cocktail shaker with ice, combine gin/vodka and vermouth. Shake well, about 20 seconds, then strain into martini glass. Garnish with olive and serve. GIN BASED COCKTAIL

9 FRENCH 75 1 oz. gin 2 oz. Champagne ½ oz. freshly squeezed lemon juice 2 dashes simple syrup Ice Pour the gin, lemon juice and simple syrup into a cocktail shaker filled with ice. Shake will for 15 seconds and strain into a chilled Champagne glass. Top with Champagne, stir gently and garnish with lemon spiral. GIN BASED COCKTAIL

10 1-3 oz. gin 3 oz. tonic 1 lime wedge for garnish Ice GIN & TONIC Fill a chilled High Ball glass close to its top with ice cubes. Add the gin, then the tonic water and stir the glass well. Place lime wedge in the drink to garnish. GIN BASED COCKTAIL

11 GIN FIZZ 2 oz. gin ¾ oz. fresh lemon juice 1 tsp. superfine sugar or simple syrup Cold club soda 1 Sprig of mint, for garnish Fill cocktail shaker with ice and add gin, lemon juice and sugar/syrup. Shake well for approximately 15 seconds. Strain contents into a chilled High Ball glass filled with ice and top up glass with club soda. Garnish cocktail with mint sprig. GIN BASED COCKTAIL

12 1 ½ oz. dry gin 1 ½ oz. sweet vermouth 1 tsp. of maraschino liqueur 2 dashes orange bitters Lemon for garnish Ice MARTINEZ Place a martini glass in the freezer to chill for 10 to 15 minutes. Fill cocktail shaker with ice, add all ingredient and shake thoroughly. Once you have the completed twist in hand, rub the rim of the glass with the peel and then add to garnish if desired. GIN BASED COCKTAIL

13 1 oz. gin 1 oz. Campari 1 oz. sweet vermouth Orange peel, for garish Ice NEGRONI Fill Old Fashioned glass with ice. Add gin, Campari and sweet vermouth and stir well. Add orange peel for garnish. GIN BASED COCKTAIL

14 TOM COLLINS 2 oz. gin ¾ oz. of freshly squeezed lemon 1 tsp. superfine sugar Chilled club soda 1 Lemon slice or maraschino cherry, for garnish Place the gin, lemon and sugar in a Collins glass and stir the contents until the sugar is dissolved. Fill the glass with ice and top up with club soda. Add either a lemon slice or maraschino cherry, for garnish. GIN BASED COCKTAIL

15 MINT JULEP 2 ½ oz. bourbon 1 tsp. simple syrup 2 tsp. water Fresh mint sprigs Muddle four mint sprigs and simple syrup in the bottom of a chilled highball glass. Fill glass with crushed ice; then add bourbon and water. Stir until glass is frosted. Garnish with four more sprigs of fresh mint. BOURBON BASED COCKTAIL

16 1 ½ oz. light rum 1 oz. fresh lime juice 1 tsp. sugar DAIQUIRI Place all ingredients into a cocktail shaker filled with ice. Shake and strain into a chilled cocktail glass. Garnish with a slice of lime or maraschino cherry. RUM BASED COCKTAIL

17 MAI TAI 2 oz. golden rum ½ oz. Curacao ½ oz. orgeat (almond-flavored) syrup ¼ oz. rock candy syrup or simple syrup Juice of 1 fresh lime 1 mint sprig, for garnish Squeeze lime juice into a cocktail shaker. Add other ingredients and shake with ice. Strain into a chilled old fashioned glass and garnish with mint sprig. RUM BASED COCKTAIL

18 MOJITO 1 ½ oz. light rum 1 tsp. simple syrup Juice of 1 fresh lime Soda water Lime wedges Mint leaves Muddle mint leaves with simple syrup in a chilled old fashioned glass. Add cracked ice, lime juice, and rum. Fill with soda water and garnish with more fresh mint leaves and lime wedges. RUM BASED COCKTAIL

19 2 oz. white rum 2 oz. dark rum 1 oz. lime juice 1 oz. orange juice 2 oz. passionfruit juice ½ oz. simple syrup ½ oz. Grenadine Ice SCREWDRIVER 1Pour the all of the ingredients into a cocktail shaker filled with ice and shake until outside of shaker is chilled (approximately 15 seconds). Strain contents of cocktail shaker into a Hurricane glass filled with ice. RUM BASED COCKTAIL

20 1 oz. white rum 1 oz. coconut milk 2 oz. pineapple juice Pineapple slice, for garnish PINA COLADA Add rum, coconut milk and pineapple juice into a cocktail shaker and fill with ice. Shake, and strain into a hurricane glass filled with fresh ice. Add pineapple slice to garnish if so inclined. RUM BASED COCKTAIL

21 ZOMBIE 1 oz. apricot brandy 1 oz. dark rum 1 oz. white rum ½ oz. 151-proof rum 1 oz. freshly squeezed lime juice 1 ½ oz. fresh pineapple or orange juice 1 cherry, for garnish 1 pineapple or orange slice, for garnish. Pour the brandy, rums, lime juice and pineapple/orange juice into a cocktail shaker filled with ice. Shake will for 15 seconds and strain into an Old Fashioned glass (with or without ice). Garnish with a cherry and a pineapple/orange slice. RUM BASED COCKTAIL

22 MARGARITA 2 oz. tequila 1 oz. Cointreau Juice of ½ fresh lemon or lime Salt Moisten the rime of a chilled cocktail glass or margarita glass with lemon or lime and dip the glass rim in salt. Mix all ingredients in a cocktail shaker with ice. Shake and strain into salted glass. Garnish with a lemon or lime wedge. TEQUILA BASED COCKTAIL

23 1 ½ oz tequila 4 oz. fresh orange juice 1 dash Grenadine 1 orange slice, for garnish 1 cherry, for garnish Ice TEQUILA SUNRISE Pour the tequila and fresh orange juice into a Collins glass filled with ice. Gently mix the contents of the glass. Once stirred, slowly pour the Grenadine close to the edge of the glasses side and wait till it settles to the bottom. Add an orange slice and cherry for garnish. TEQUILA BASED COCKTAIL

24 SIDECAR 1 ½ oz. brandy ¾ oz. Cointreau ¾ oz. fresh lemon juice 1 lemon wedge/spiral, for garnish Ice Pour the brandy, Cointreau and lemon juice into a cocktail shaker filled with ice. Shake well for approximately 15 seconds. Strain the contents of the shaker into a cocktail glass. Add either a lemon wedge or spiral, for garnish. BRANDY BASED COCKTAIL

25 BROOKLYN 1 ½ oz. whisky ½ oz. dry vermouth ¼ oz. maraschino liqueur ¼ oz. bitters Lemon twist or maraschino cherry for garnish Ice Fill half a cocktail shaker with ice. In a cocktail shaker filled with ice, combine the whisky, dry vermouth, maraschino liqueur and bitters. Shake well until chilled. Strain into the chilled martini glass and garnish with a lemon twist. WHISKY BASED COCKTAIL

26 MANHATTAN 2 oz. blended whisky ¾ oz. sweet vermouth Dash of bitters Maraschino cherry, for garnish Stir with cracked ice and strain into a chilled cocktail glass or on the rocks. Garnish with a maraschino cherry. WHISKY BASED COCKTAIL

27 HIGHBALL 1 oz. whiskey 5 oz. cold ginger ale Lemon twist, for garnish (optional) Ice Pour whiskey into high ball glass over ice. Add ginger ale and lemon twist for garnish (optional). WHISKY BASED COCKTAIL

28 OLD FASHIONED 2 oz. rye whiskey or bourbon 1 tsp. superfine sugar 2-3 dashes of bitters (of your choosing) 1 slice of orange (optional) 1 cherry (optional) Ice Place the superfine sugar into the Old Fashioned glass and add a few drops of water. Follow this with the 2-3 dashes of bitters, and stir until the sugar is dissolved. Add a couple of large ice cubes to chill your drink and; garnish, if you like, with a slice of orange and a cherry. WHISKY BASED COCKTAIL

29 2 oz. rye whisky ½ oz. absinthe 2-3 dashes bitters 1 tsp sugar Lemon twist, for garnish Ice SAZERAC Fill mixing glass with sugar, bitters and add a few drops of water and mix until sugar has dissolved and add whisky into glass. Add ice into the mixing glass and then stir. Coat Old Fashioned Glass with absinthe by slowly rotating & pouring. Strain contents of mixing glass into Old Fashioned Glass and add ice. Garnish cocktail with lemon twist. WHISKY BASED COCKTAIL

30 WHISKY SOUR 2 oz. whiskey 1 oz. freshly squeezed lemon juice ¾ oz. light cream 1 maraschino cherry, for garnish Ice Pour all the ingredients into a cocktail shaker filled with ice. Shake well for 15 seconds and strain into an Old Fashioned glass. Add maraschino cherry to top off your cocktail. WHISKY BASED COCKTAIL

31 ¾ oz. rum ¾ oz. gin ¾ oz. vodka ¾ oz. tequila ¾ oz. triple sec 1 oz. fresh lemon juice Cola LONG ISLAND ICED TEA Mix all ingredients in a cocktail shaker filled with ice. Shake and strain into and iced highball glass. Top with cola and garnish with a lemon wedge. COMBINATION BASED COCKTAIL