Cocktails - to Try

Cocktails - to Try
6
tequi
Rating
00
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Preparation
Add your vermouth, gin and creme de cassis to your mixing glass with ice •  Stir •  Strain into your coupe •  Garnish with blackberries •  Sip to the Parisian lifestyle •  Plan a trip to France •  Feel free to invite me and Alice • 
Breakdown
2 oz. dry vermouth 1½ oz. gin ½ oz. creme de cassis Blackberries Glass type: coupe
Type
Cocktail
To try
Tried
Japanese Cocktail
Rating
00
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Preparation
Get ready! Add your cognac, orgeat and bitters to your cocktail stirring glass with ice •  Because you're fancy •  Stir them until their best buds and perfectly chilled •  Strain into your coupe •  Or cordial glass, if you're really fancy •  Might need to drink with your pinky up that way •  Garnish with a lemon peel •  Drink with distinction • 
Breakdown
2 oz. cognac ½ oz. orgeat 2 dashes Angostura bitters Lemon peel Glass type: coupe (or cordial as we've used, you pedantic folks you)
Type
Cocktail
To try
Tried
Paloma
Rating
00
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Preparation
Fill a highball glass with ice cubes •  Add tequila, agave nectar and pink grapefruit juice •  Top up with soda water •  Stir • 
Breakdown
2 oz. tequila 2 oz. pink grapefruit juice 1 oz. agave nectar ½ oz. lime juice Club soda Glass type: Collins
Type
Cocktail
To try
Tried
Mata Hari
Rating
00
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Description
Yes, the
continues, and with it our coverage of some of the best
being served this week. Dev Johnson of NYC drinks den Employees Only offered up this mysterious concoction with an appropriate name.
Mata Hari was the prototypical femme fatale, a Dutch exotic dancer who adopted an Indonesian persona and wore nude bodystockings and ornate jewelry. Later, she was accused of spying and executed by the French during WWI.
Johnson’s tribute drink to her is appropriately colorful and laced with exotic flavors, including easy-to-find Cognac and POM pomegranate juice and other ingredients that will call for improvisation (unless you happen to have chai-infused vermouth handy).
Preparation
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Garnish with three dried organic rosebuds.
*Chai-infused sweet vermouth: Add 4 green cardamom pods, 4 cloves, 1 cinnamon stick and 1 half-inch piece of ginger to a small saucepan, and cook over medium heat for 2 minutes. Add 1 tbsp chai or black tea and 2 cups Cinzano rosso vermouth. Bring to a low boil and cook for 2 minutes. Remove from the heat and allow to cool completely. Add the remaining vermouth and strain the mixture through cheesecloth. Bottle and store at room temperature.

Breakdown
1 1/4 ounce Pierre Ferrand Ambre Cognac
1 ounce Chai-Infused Sweet Vermouth
3/4 ounce freshly squeezed lemon juice
3/4 (13.5 ounce cans) POM pomegranate juice
1/2 ounce simple syrup
Type
Cocktail
To try
Tried
THE SAYONARA FOREVER
Rating
00
0
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Description
Shōchū is still a strange world for many. No wonder. A total of 53 raw materials can be used for the Japanese national spirit.

Three different types of Koji mushrooms - white, yellow and black - push them in turn aromatically in their own direction, from floral to umami.

Then the schnapps can also be adjusted from 23 to 43% vol.

This could of course also be a formula for arbitrariness. And in fact there are also very tasteless shōchūs, which give an idea of where the not very flattering name of
Japanese vodka comes
from.

But rather, these regulations open up a broad spectrum, and anyone familiar with Japanese obsession with details and products knows that this is
at
.
Preparation
1 Pour all ingredients into the glass except for the soda Add 2 ice cubes and stir briefly 3 Top with soda and stir briefly
Breakdown
2 cl grapefruit juice 2 cl pear syrup (with vinegar based on Douglas fir buds) 2 cl Noilly Prat 3 cl Shōchū 1 dash absinthe soda on top
Alcohol?
Alcoholic
Shaker
No shaker
Glasses
Gin & Tonic Glass
Glass image
Liquors
Noilly PratShochuAbsinthe
Juices
Grapefruit juice[1]
Syrup
Pear Syrup
Ingredients
Soda water
Type
Cocktail
To try
Tried
Tropical Popsicle From Noble Experiment
Rating
00
10
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Description
Passionfruit and Aperol meet Japanese whisky in this highball from Noble Experiment in San Diego.
Preparation
Add the first 4 ingredients to shaker and shake with ice. Strain into the Collins glass over fresh ice, then top with seltzer. Garnish. Passionfruit Syrup: Combing equal parts passionfruit purée and rich simple syrup (2:1). Whisk together until combined.
Breakdown
1½ oz. Japanese Whisky (Roehr uses Suntory Toki) ½ oz. Aperol 1 oz. passionfruit syrup ½ oz. fresh lime juice seltzer, to top Glass:Collins Garnish:banana leaf or lime wheel
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Collins
Glass image
Liquors
Japanese whiskyAperolSeltzer
Juices
Lime juice
Syrup
Passion fruit syrup
Notes
Incredible!
Type
Cocktail
To try
Tried
Floradora
Rating
00
3
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Preparation
Add all ingredients except the club soda into a shaker with ice and shake.
Strain into a highball glass over fresh ice.
Top with club soda and garnish.
Garnish with a raspberry.
*Raspberry syrup: In a bowl or other large container, muddle 1 12-oz pack of frozen raspberries and 25 oz simple syrup (one part sugar, one part water). Let stand for 12 hours at room temperature. Strain and refrigerate before using.
Breakdown
2 oz Beefeater gin
1/2 oz Fresh lime juice
Club soda, to top
Garnish: Raspberry
Notes
Too sweet, not interesting
Type
Cocktail
To try
Tried
Suzzz
Rating
00
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Breakdown
Vanilla infused Russian Standard Vodka, Suze, Noilly Prat Amber, mandarin cordial
Type
Cocktail
To try
Tried
Bunny Mary
Rating
00
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Preparation
Coat the rim of a Collins glass with the pimenton salt and fill with ice.
Combine all of the ingredients in the glass, and stir until chilled. Add more ice if needed.
Garnish with a parsley sprig.
*Pimenton salt rim: Combine 1 tablespoon smoked sweet paprika, 1 tablespoon salt and 1/2 tablespoon cayenne pepper in a small bowl. Mixture will create enough to rim at least a dozen glasses.
Breakdown
1 1/2 ounces aquavit or vodka
3 ounces carrot juice
1/2 ounce lemon juice
1/2 ounce
1 teaspoon Crystal hot sauce
1 teaspoon caper brine
Garnish: pimenton salt rim*
Garnish: parsley sprig
Type
Cocktail
To try
Tried
Goldwyn Follies
Rating
00
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Preparation
Add all the ingredients to a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail or coupe glass.
Garnish with thin apple slices.
Breakdown
1 1/2 ounces gin
1 ounce apple juice
1 ounce cranberry juice
1 ounce brewed black tea, chilled
1/2 ounce
Garnish: 2 apple slices
Type
Cocktail
To try
Tried
Last Word
Collection
Try out
Rating
000
8.5
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Description
The Last Word was first served at the Detroit Athletic Club, circa 1915. Created just before the start of Prohibition, likely by a bartender named Frank Fogarty, it’s one of the cocktail canon’s most successful Prohibition-era drinks.
Composed of gin,
, maraschino liqueur and fresh lime juice, the Last Word showed some staying power and appeared in Ted Saucier’s 1951 book, “
.” But by then, it had mostly fallen out of favor, and after World War Two, it had retreated into the dusty corners of cocktails past.
After decades of being lost to history, the Last Word was one of the first pre-Prohibition drinks to lead the cocktail revival of the early aughts. Murray Stenson, then working at Seattle’s Zig Zag Café, unearthed the equal-parts classic, finding it in Saucier’s book. He stirred up the drink for his customers, and it proliferated from there, first reaching Portland and other west coast cities before quickly making its way to New York. Before long, the Last Word was a staple in cocktail bars across the country, revered for its heady balance of sweet, sour and herbal flavors.
The Last Word is about as close to perfect as cocktails get. But like with many classics, creative bartenders—both of the professional and at-home variety—have found ways to riff on the Last Word. The
, invented by NYC barkeep Sam Ross in 2008, is a liberal take on the original that features bourbon. Other variations hew more closely to the classic recipe, but sub out gin for another base spirit. Mezcal makes an earthy, savory version while rhum agricole produces a fresh and grassy drink. Of course, the first versions were supposedly made with bathtub gin specific to the Detroit Athletic Club, so even London Dry or Old Tom gins technically stray from the original.
Whether you stick to the classic recipe or stake out on your own, one thing is certain: The Last Word will leave you, um, speechless.
Preparation
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a chilled coupe glass.
Garnish with a brandied cherry (optional).
Breakdown
3/4 ounce gin
3/4 ounce green Chartreuse
3/4 ounce maraschino liqueur
3/4 ounce lime juice, freshly squeezed
Garnish: brandied cherry (optional)

Type
Cocktail
To try
Tried
Boxcar
Rating
00
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Preparation
Rim you cocktail glass in sugar •  Add all of your ingredients, shake like a machine for a good 60 seconds (gotta froth those egg whites) •  Strain into your rimmed glass •  Enjoy •  Repeat • 
Breakdown
4 oz. gin 1 oz. Grand Marnier 1 oz. fresh lemon juice ½ oz. grenadine Egg white Glass type: Cocktail
Type
Cocktail
To try
Tried
Aviation
Rating
00
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Preparation
Shake the gin, maraschino and lemon juice together with ice •  Strain it into a chilled cocktail glass and serve ungarnished •  Unless you want to drop in a maraschino cherry, I won’t hold it against you • 
Breakdown
4 oz. gin 1½ oz. maraschino liqueur 1½ oz. lemon juice Glass Type: Cocktail
Type
Cocktail
To try
Tried
Campden Cocktail
Rating
00
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Description
Originally featuring Kina Lillet, the Campden classic appears in The Savoy Cocktail Book by Harry Craddock. To modernize the drink, Bob Louison of Lobster Bar in Hong Kong employs Lillet Blanc for its similarities to the original ingredient.
Preparation
Combine all of the ingredients in a mixing glass with ice, then stir to chill. Strain into a chilled glass and garnish.
Breakdown
1 oz. dry gin ⅓ oz. Cointreau ⅓ oz. Lillet Blanc Tools:shaker, strainer Glass:Nick & Nora Garnish:orange peel
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Liquors
Gin
Cointreau
Lillet Blanc
Type
Cocktail
To try
Tried
French Martini
Rating
00
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Description
The French Martini is the drink that helped to kick off the flavored
craze of the ’90s. The cocktail was brought to prominence in NYC restauranteur Keith McNally’s
, where it appeared on the menu after being placed on the menu in one of his other establishments.
It’s sweet and creamy due to the pineapple juice and Chambord black raspberry liqueur. The primary spirit is vodka, though sometimes rum is used instead.
This recipe was created by venerable bartender Allen Katz and uses crème de cassis liqueur in lieu of Chambord. This imparts a deeper flavor from the currants that are a bit less sweet than raspberries, so this French Martini leans a little more spirit-forward and complex.
Preparation
Add all the ingredients into a shaker with ice and shake.
Fine-strain into a chilled cocktail glass.

Breakdown
2 ounces vodka
1/4 ounce crème de cassis liqueur
1 3/4 ounces pineapple juice
Alcohol?
Alcoholic
Shaker
Tin on tin
Shaker image
Glasses
Martini
Glass image
Liquors
Vodka
Crème de cassis
Juices
Pineapple juice
Type
Cocktail
To try
Tried
Sidecar
Rating
00
Save
Preparation
Rub the rim of a cocktail glass with lemon juice and dip it in sugar •  Then shake all of the ingredients with ice and strain into a chilled, sugared cocktail glass • 
Breakdown
1 oz. orange liqueur 1 oz. lemon juice 2 oz. cognac Glass type: Cocktail
Type
Cocktail
To try
Tried
Luau Smoked Pineapple
Rating
00
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Preparation
Steel yourself for using Scotch in a cocktail •  It's totally worth it •  Add all of your liquids except your blended Scotch into your cocktail shaker with ice •  Shake •  Pour into your Collins glass •  You already added ice to that right? Maybe do that first •  Then pour your cocktail in there •  Now, float your blended Scotch on top •  It ties it all together you see •  Garnish lovingly •  Admire a quality tiki drink with Scotch! Might as well drink it too • 
Breakdown
1 oz. peaty Scotch ½ oz. lime juice ¾ oz. orgeat (homemade if you have it) ¾ oz. lemon juice 1 oz. pineapple juice ½ oz. blended Scotch Lime wedge Glass type: Collins
Type
Cocktail
To try
Tried
Margarita with Grand Marnier instead of Cointreau
Rating
00
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Preparation
Add ice to your old-fashioned glass •  Add the tequila, lime juice and honey water to your shaker with ice •  Shake •  Pour shaken contents into your prepared glass •  Top with Grand Mariner •  Artfully place your lime circle on top •  Enjoy •  Make another •  Enjoy that one too • 
Breakdown
3 oz. tequila 1 oz. Grand Mariner 1½ oz. lime juice 1 oz. honey water (1 part honey, 1 part water) Lime circle Glass type: Old-fashioned
Type
Cocktail
To try
Tried
Peach Tequila Melba
Rating
00
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Preparation
Grill (or pan sear) your peaches •  Add two slices to your cocktail shaker with tequila •  Muddle, mash, maim and destroy •  Add cream and Chambord with ice •  Shake •  Shake a lot •  These creamy drinks love extra shaking •  Cease and desist your shaking •  Add ice to your old-fashioned glass •  Strain shaken cocktail into glass •  Garnish with final peach slice •  Drink •  Admire •  Smile • 
Breakdown
2 oz. tequila 1 oz. cream ¾ oz. Chambord 3 peach slices -- grilled Glass type: old fashioned
Type
Cocktail
To try
Tried
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