Collections

Collections
6
Max 1
6
Graped Crusader
Rating
00
5
Description
Armagnac and dry apera—an Australian fortified wine—anchor this bright blend from Bulletin Place in Sydney, Australia. If you can’t find apera, fino sherry is a fine substitute.
Preparation
Shake all of the ingredients with ice, strain into a chilled glass, then garnish. Cold-Pressed Ginger Syrup: Using a grater or microplane, grate 1 large piece of fresh ginger and press through cheesecloth or a fine-mesh strainer, collecting the juice (alternatively, juice the ginger using an electric juicer). Measure the amount of juice and add an equal amount of sugar, whisking until the sugar dissolves. Keep the remainder refrigerated for up to 3 days.
Breakdown
1 1⁄4 oz. Armagnac 1⁄2 oz. dry apera (or substitute fino sherry) 1⁄2 oz. simple syrup (1:1) 1 tsp. cold-pressed ginger syrup 2 dashes orange bitters Tools:shaker, strainer Glass:coupe Garnish:red grape
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Coupe
Glass image
Materials
Blender
Liquors
ArmagnacDry sherry
Syrup
Simple syrup
Ginger syrup
Bitters
Regans' Orange Bitters No. 6
The Wildest Redhead From Meaghan Dorman
Rating
00
Description
A balance of sweetness and spice makes this an ideal winter cocktail, and it continues to be one of Meaghan Dorman’s most popular drinks since she first put it on the menu at New York bar Lantern’s Keep years ago. “The lemon and honey are a comforting touch, while the allspice amps up the Scotch backbone and its baking spice notes,” says Dorman. “The touch of rich cherry ties it all together.”
Preparation
Shake the first 4 ingredients with ice, then strain into a rocks glass over a single large ice cube. Slowly drizzle the Cherry Heering over the cube so that it fades into the bottom of the drink.
Breakdown
11⁄2 oz. blended Scotch whisky 3⁄4 oz. fresh lemon juice 1⁄2 oz. honey syrup (3:1 honey to warm water) 1⁄4 oz. allspice dram 1⁄4 oz. Cherry Heering Tools:shaker, strainer Glass:rocks
Alcohol?
Alcoholic
Shaker
Tin on tin
Shaker image
Glasses
Rocks
Glass image
Liquors
ScotchCherry Heering
Juices
Lemon juice[1]
Syrup
Honey syrup
Ingredients
Allspice dram
Guava Rose
Rating
00
Description
This blended drink is made with cachaça, guava and rose syrup.
Preparation
Add all ingredients into a blender and blend for about 30 seconds.
Serve in a coupe glass.
Garnish with a rose petal.
Breakdown
2 ounces Leblon cachaça
1 1/2 ounces rose syrup
3/4 ounce guava puree
3/4 ounce lime juice, freshly squeezed
1 1/2 scoops ice
Garnish: rose petal

SERENDIPITY
Rating
00
Description
There are few cocktails whose creation can be traced back to the day. Serendipity is one of them. It was created for a guest on December 31, 1994 in the Hemingway Bar des Ritz in Paris, created by long-time bartender Colin Field. “Anyone who smells the drink will recognize the apples, but also the earthy tones of the calvados. It's France in a glass with the best products that France has to offer, ”Field explains the profile of Serendipity. “A little tangy and slightly refreshing, the perfect cocktail to enjoy spring in Paris.” After trying it, the guest would have called “Serendipity” - and thus gave the drink its name. The term (in German: Serendipität) describes the circumstance of a happy coincidence, the result of which is so beautiful that it could hardly have been planned better.
Preparation
1 Put the mint sprig and the calvados in the pre-chilled glass and press down very gently 2 Fill the glass with ice cubes 3 Add the apple juice and champagne and stir everything very gently
Breakdown
1 sprig of mint 1 cl Calvados 2 cl apple juice (if possible clear) 7 cl champagne
Alcohol?
Alcoholic
Glasses
Rocks
Glass image
El Ruso Gimlet
Rating
00
Breakdown
Absolut Elyx Vodka infused with pickles, mixed with freshly muddles cucumber, lemon juice, caraway liquor and honey syrup
Miel de Rosa (barrel aged)
Rating
00
Breakdown
Reposado Tequila, sherry wine, artichoke & maraschino liqueur, infused with dry apricot & orange, aged for 21 days
Max Juices 1
2
Slow drinks
1
A Rum With a Vieux
Rating
00
Description
Rum has a natural affinity for brandy, and this simple spin on the Vieux Carre matches aged rums from Martinique and Jamaica with the richness of Cognac.
Preparation
Rinse the inside of a chilled cocktail glass with the absinthe, discarding the excess. In a mixing glass, stir the remaining liquid ingredients with ice to chill, then strain into the prepared glass. Twist a lemon peel over the drink to express the oils, then discard.
Breakdown
1 oz. lightly aged rhum agricole (such as Rhum JM Gold or Trois Rivières Ambré) 1 oz. Cognac 1⁄4 oz. aged Jamaican rum (such as Smith & Cross) 1⁄4 oz. rich simple syrup (2:1) 4 dashes Peychaud’s bitters 2 dashes Angostura bitters 2-3 dashes absinthe 1 lemon twist Tools:barspoon, strainer Glass:cocktail
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Martini
Glass image
Liquors
Rhum agricole
Cognac
Jamaican rum
Absinthe
Ingredients
Simple syrup
Bitters
Peychaud's Aromatic Cocktail BittersAngostura Aromatic Bitters
Tropical Menu
3
Boat
1
La Florida Cocktail
Rating
00
Description
No bar in the world mixes or riffs on the Daiquiri quite like Floridita in Havana. This esoteric version—from legendary cantinero and longtime Floridita owner Constantino Ribalaigua Vert—takes the Daiquiri on an aromatic tour, with herbaceous vermouth and rich crème de cacao.
Preparation
Shake all of the ingredients with ice, then strain into a chilled glass and garnish.
Breakdown
1 oz. white rum 1 oz. fresh lime juice ½ oz. sweet vermouth ¼ oz. white crème de cacao 1 tsp. curaçao 1 tsp. grenadine Tools:shaker, strainer Glass:cocktail Garnish:orange twist
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Martini
Glass image
Liquors
Curaçao
White creme de cacao
Sweet vermouth
White rum
Juices
Lime juice
Syrup
Grenadine
Pina Night
6
Try out
12
THE ROY KELLEY
Rating
00
Description
At Mahina & Suns, housed inside The Surfjack Hotel & Swim Club in Waikiki, Hawaii, the craft cocktails are creative. And a new limited-edition menu of drinks pays homage to a group of midcentury architects, including Roy Kelley, who was the architect responsible for the original design of the Surfjack in 1961. With drinks also named for Vladimir Ossipoff, known as “the master of Hawaii modern architecture” as well as Frank Llyod Wright, Kelley’s influence at the Surfjack Hotel, then known as Hokele Suites, is undeniable – and this rum-based drink pays homage to the revered designed. “Inspired by the architect responsible for the Surfjack’s original design as Hokele Suites in 1961, the Roy Kelley is the most modern of the series and combines earth, smoke and a spiced sweetness,” explains Mahina & Suns Bar Consultant Christian Tiabi. “Our most modern of the series, [this drink] will launch your palette to the moon. It’s “classic” with a look towards the future.” Like the master Kelley himself.
Preparation
Build the cocktail, shake it, strain it and garnish with a dehydrated lime and light dash of nutmeg.
Breakdown
.75 oz Kohala rum
1 oz Mezcal
.25 oz Falernum
.67 oz Lime
.5 oz spiced honey syrup infused with cinnamon, nutmeg and clove
q
Rating
00
Description
Light, summer, refreshing, tasty – yup, these are all descriptors that I want in a cocktail when it’s getting hotter. A citrus kick, a cooling flair, an unctuous mouthfeel (but maybe not a milkshake…today!), why yes, I know exactly the type of drink I need to banish this (basically) summertime heat. It’s time for a Cucumber Elderflower Cocktail!
Preparation
Slice your 4-5 pieces of cumbers into quarters.
Put those in your cocktail shaker with gin, elderflower liqueur, vermouth and lemon juice.
Muddle.
Gotta release those essential oils.
Stop muddling, add the egg white and ice.
I don't do dry shaking, but do that if it's your thing.
Just shake extra with ice.
When it's properly frothed, stop shaking.
This one is gonna take a double strain.
Pour (and strain with a cocktail strainer) into your coupe.
Let it settle to get a mighty fine head on the top.
Zest some lemon and cucumber over the top.
Now that's a refreshing drink.
Breakdown
2 OZ. GIN
¾ OZ. ELDERFLOWER LIQUEUR
¼. OZ. BIANCO VERMOUTH
¾ OZ. LEMON JUICE
4-5 SLICES OF CUCUMBER, QUARTERED
EGG WHITE
GLASS TYPE: COUPE
CUCUMBER
LEMON
Seventh Heaven
Rating
00
Preparation
Juice your grapefruit •  Yes, do it yourself •  Add gin, Luxardo and fresh grapefruit juice to your cocktail shaker with ice •  Shake •  Strain into your coupe •  Garnish with a big ol' sprig of mint •  Enjoy the Luxardo tastiness •  And the classic nature • 
Breakdown
2¼ oz. gin ¾ oz. Luxardo Maraschino Liqueur ¾ oz. grapefruit juice Sprig of mint Glass type: coupe
Tropical Paloma
Rating
00
8
Preparation
Squeeze your juices •  I feel like if I mention it here, you remember you should have fresh •  Now add all juices plus boozes to your cocktail shaker with ice •  Shake •  Strain into your tiki mug that you've filled with fresh ice •  Garnish •  All tiki drinks require garnishes •  Admire the island fun •  Might as well drink it too • 
Breakdown
1½ oz. tequila 1 oz. grapefruit juice ¾ oz. lime juice ½ oz. curacao ½ oz. elderflower liqueur Mini parasol Grapefruit wedge Glass type: tiki mug
Brandy Crusta
Rating
00
0
Description
During his Bar Shift in New York City, Daniel Victory’s Brandy Crusta served as a reminder of his native New Orleans. The legendary cocktail was invented there and has been the base formula of countless other drinks that have inspired Victory since.
Preparation
Rim a coupe with sugar and set aside.
Add all ingredients into a shaker with ice and shake.
Strain into the prepared glass.
Garnish with a lemon twist.
Breakdown
2 ounces brandy
1/4 ounce curaçao
1/2 ounce fresh lemon juice
1/2 ounce
1 tsp maraschino liqueur
1 dash Angostura bitters
lemon twist
Garnish: sugar rim
Last Word
Rating
000
8.5
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)

The Forsyte Botanist Gin Tea Cocktail ft. Earl Grey
Rating
000
7.5
Description
As you welcome the brisk of the upcoming holidays - enhance and flame your inner self with The Forsyte and start your next chapter. Inspired by Hotel Americano in conjunction with Tealeaves, this tea creation should appeal to Tom Collins lovers who pine for a more complex taste. Tealeaves' Flowery Earl Grey infusion enhances the gin's citrus, and floral notes, giving The Forsyte its literary presence - lending new meaning to John Galsworthy's, "Indian Summer of a Forsyte" depicting an array of autumn flavors and aromas. Thank you for watching and we hope to inspire you.
Preparation
The Forsyte Recipe: 1.25 oz Flowery Earl Grey infused Botanist Gin 1 oz Cardamaro Amaro 1.5 oz fresh Meyer lemon juice (sub: fresh lemon juice) 1 oz fresh grapefruit juice 1/2 oz spiced syrup 3 dashes grapefruit bitters garnish with flamed orange peel Infused Gin Recipe: 1 oz Flowery Earl Grey to every 8 oz of The Botanist Gin.. steep 24 to 48 hours. Spiced Syrup Recipe: 8 oz sugar in the raw 5 oz water zest of 1 Meyer lemon (sub: regular lemon) 2 diced kumquats (sub: zest of 1 orange) 2 leaves Lemon Verbena (shredded) 4 whole Allspice (crushed) a pinch of crated nutmeg Preparation: In small sauce pan heat 5 oz of water at medium heat for 3 min. Add 8 oz of sugar in the raw & stir continuously for 2 min. until sugar dissolves. add rest of ingredients & lower to low heat. Cook for 10 min. more - stirring every 2 min. Let cool down to room temperature for 1 hour.
Breakdown
1.25 oz Flowery Earl Grey infused Botanist Gin 1 oz Cardamaro Amaro 1.5 oz fresh Meyer lemon juice (sub: fresh lemon juice) 1 oz fresh grapefruit juice 1/2 oz spiced syrup 3 dashes grapefruit bitters garnish with flamed orange peel
Shaker
Mixing glass
Shaker image
Cucumber Cleanse
Rating
00
0
Description
The lemon and cayenne juice cleanse popular when people are looking to counter overindulgence was the inspiration for this juice bar riff, says Troy Smith, the beverage director at California’s
resort and spa. Sean Hogan, a bartender at the resort’s Lobby Lounge, substituted the usual maple syrup for ginger and honey, whose flavors better meld with the fresh flavor of cucumber. He uses a
centrifugal juicer to extract the juice and recommends using it as soon as possible. “Lemon and lime juices are best within about four hours of pressing, and cucumber is viable for about 12 hours.”
Preparation
Add all ingredients into a shaker and dry-shake (without ice) until frothy.
Add ice and shake again until well-chilled.
Strain into a cocktail glass.
Garnish with a sprinkle of ground cayenne.
*Ginger syrup: Bring 1 cup sugar and 1 cup water to boil in small saucepan. Add 4 oz peeled ginger cut into thin rounds (about a 10-inch long piece). Remove from heat and allow to steep for 30 minutes, then strain out solids. Store in refrigerator up to several weeks.
Breakdown
2 ounces Absolut vodka
3/4 ounce fresh cucumber juice
1/2 ounce fresh lemon juice
1/4 ounce ginger syrup*
1/4 ounce honey
1 egg white
Garnish: ground cayenne
Cucumber, Basil & Lime Gimlet
Rating
00
6
Description
The Gimlet is a classic combination of gin, lime juice and simple syrup that was likely invented by British sailors in the late 18th century as a way to prevent scurvy, a disease caused by a deficiency of vitamin C. Since its inception, the
has saved lives and quenched thirsts. It has also inspired countless variations, from simple riffs like the
to more elaborate cocktails featuring fruits, liqueurs and herbs.
The Cucumber, Basil & Lime Gimlet calls for muddled cucumbers and basil leaves, giving the drink a boost of fresh produce. It also swaps out gin for vodka and adds a little lemonade for the ideal warm-weather cocktail.
The original Gimlet was made with gin, a dry and botanical spirit, but Vodka Gimlets rose to popularity during the 1980s and 1990s. A milder and more neutral tasting option, vodka can take a back seat and allow other ingredients to shine. In this case, cucumber and basil provide freshness and aromatic herbal notes, and the lemonade lends a hint of hydrating sweetness, taking the place of sugar.
For decades, the Gimlet was predominately made with Rose’s lime cordial, a bottled mixture of lime juice and sugar. But fresh lime juice was used in the original cocktail and is also present in today’s preferred version, adding the rich bite of citrus that you can’t find outside the real fruit.
Try making a Cucumber, Basil & Lime Gimlet on a warm summer day, at your next backyard barbecue or whenever you have some fresh ingredients in the house. The drink is tasty and restorative, and while it doesn’t count as a full serving of vegetables, a little extra green produce in your diet is always a good idea.
Preparation
Muddle the cucumber and basil in a shaker.
Add the vodka, lemonade, lime juice and ice, and shake until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with a basil leaf.
Breakdown
2 slices cucumber (1/4-inch slices)
1 1/2 fresh basil leaves
1 1/2 ounces vodka
1 ounce lemonade
1/4 ounce lime juice, freshly squeezed
Garnish: basil leaf

Ruby
Rating
00
7
Description
“The Ruby is a fruit-centric drink,” says bartender Tony Abou-Ganim. “I use a vodka with a good structure, rich mouthfeel and diverse fruit flavors. A potato-based vodka is ideal to help soften and moderate the drink’s bitter and floral elements.”
Preparation
Add all ingredients into a cocktail shaker and dry-shake (without ice).
Add ice and shake again until well-chilled.
Strain into a chilled coupe glass.
Express a grapefruit twist over the top and discard.
Breakdown
1 1/2 ounces vodka 1/2 ounce Aperol 3/4 ounce St-Germain elderflower liqueur 3/4 ounce freshly squeezed ruby red grapefruit juice 3/4 ounce freshly squeezed lemon juice 1 Tbsp egg white Garnish: expressed grapefruit twist
Set the New Year on Fire
Rating
000
8.5
Description
This New Year's Eve-inspired libation by bartender Yael Vengroff comes with all the pyrotechnics.
Preparation
Add lime juice, syrup and mint leaves to a Collins glass and press gently with a muddler.
Add scotch and fill with crushed ice.
Float Campari on top and fill with more crushed ice.
Garnish with a flaming lime shell*.


Breakdown
3/4 ounce lime juice, freshly squeezed
1/2 ounce
6 mint leaves
2 ounces Bowmore 12-year-old single-malt scotch
1/2 ounce Campari
Garnish: flaming lime shell*

*Flaming lime shell: Squeeze juice from half a lime, reserving juice for another use. Place lime shell atop prepared cocktail and place 1 sugar cube inside. Douse sugar cube with Bacardi 151 rum and carefully light on fire. Extinguish before drinking.

Green Tea Highball
Rating
000
6.5
Description
Two of Japan’s most famous beverages get cozy in this uplifting cocktail.
Preparation
Add the whisky and tea to a Collins glass with an ice spear and stir.
Top with the soda water.
Garnish with the maple leaf candy.
Breakdown
2 ounces Japanese whisky
2 ounces brewed green tea, cooled
soda water
Garnish: maple leaf candy

Sour Evening
1
Chicha Sour
Rating
00
Breakdown
Slow dip purple corn & pineapple infused dark Rum, Pisco Quebranta, fresh lime juice, egg white
Max 1
+1
1

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