johan littorin gavatin
Introduction Hi there, Cocktails are great, right? A well-made, well-timed, and ice-cold cocktail on a summer afternoon with a good friend. Not much can compete with that. In this book, you will find a wide selection of cocktails. Most of them are celebrated classics from the early years of cocktail making. I’ve also included a few recent ones along with variations that I really like. The recipes are illustrated to make it easy for you to get things right. I like to think of it as a little cheat sheet so you don’t have to take your phone out and kill the vibe of your home bar. Ironically there’s a digital version of this book at acocktail.guide for when you’re not at home. Moving on to a few recommendations for cocktail making: >>Only use freshly squeezed juices. That’s a given right?<< >>Strive towards using the types of ice described in the recipes. Type and quality of ice used affects the dilution and texture.<< >>Use soda water, not regular carbonated water - there’s a difference. Soda water contains salts and minerals which both adds and boosts flavors.<< >>In the final pages of this book, there are recipes for making most syrups used. And while nothing beats homemade, there are also great store-bought options.<< Cocktail making has been a huge interest of mine for a while now. The origin stories, the variations, and the methodology involved makes this topic both deep and fun.
But I had no intention of making a book at first. What I really wanted was a book containing a small but solid cocktail selection with easy guides to get it done right. I couldn’t find one and here we are. The influences to this book are many, from youtubers to magazines and books. A special shout-out goes to Leandro DiMonriva. Thanks for letting me reference a few of your recipes, guides and history lessons. And for feeding energy into this little project. The biggest thank you goes not only to my amazing wife Cecilia, but also to my mom, dad, Bosse, Adam, Desmond, Daniel and Johan for feedbacking me all the way to the finish line. I’m also grateful to all of my cocktail-loving friends who tried the cocktails in the book with me, and supported me in the selection that you’re about to discover. If you have comments, ideas or a cocktail I need to try, send me an email at johan@acocktail.guide. Happy to hear from a fellow home bar enthusiast. Finally, thank you for getting this book. It means a lot to me. Cheers, Johan
Cocktails by Name À La Louisiane ................. Amaretto Sour .................. Americano ............................ Aviation ................................. Bamboo .................................. Bellini ...................................... Bitter Italian ...................... Bloody Mary ..................... Boulevardier ....................... Bourbon Rickey .............. Bourbon Smash ................ Bronx ....................................... Brooklyn ............................... Brown Derby ..................... Caipirinha ............................ Casino ..................................... Chrysanthemum .............. Clover Club ......................... Commando .......................... Corpse Reviver #1 ........ Corpse Reviver #2 ....... Cosmopolitan Daisy ..... Daiquiri ................................. Daisy ........................................ Dark ‘N’ Stormy .............. Division Bell ...................... El Presidente ...................... French 75 .............................. Garibaldi ............................... Gin Basil Smash .............. Gin Buck .............................. Gin Fizz ................................ Gin Gimlet .......................... Gin Rickey .......................... Gin-Gin Mule .................. Gloria ...................................... Gold Rush ............................ Japanese Cocktail ............. Simple syrup ....................... Honey syrup ...................... Triple syrup ........................ Ginger syrup ......................
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38
............................. Jungle Bird............................. Last Word.............................. .............................. Lion’s Tail............................... ............................... Little Italy.............................. .............................. Mai Tai ................................... Manhattan ............................ Martinez ............................... Martini ................................... Mezcal Mule ...................... Mint Julep ........................... Mojito ...................................... Moscow Mule ................... Negroni .................................. New York Sour ................ Oaxaca Old Fashioned..... Old Fashioned ................... Paloma .................................... Pimm’s Cup ......................... Pisco Sour ............................ Queens .................................... Remember the Maine..... ..... Rob Roy ................................ Sazerac .................................... Shirley Temple .................. Sidecar .................................... Singapore Sling ................ Sloe Gin Fizz ..................... Tailspin .................................. Tom Collins ........................ Tommy’s Margarita ....... Vesper ...................................... Vieux Carre´ ........................ Vodka Martini ................. Ward Eight ......................... Whiskey Daisy ................ Whiskey Sour ................... White Lady ........................ White Negroni ................
39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76
77 78 79 80
Raspberry syrup .............. Tools & glassware .......... Bar charts ............................. Tell a friend .......................
81 82-83 84-86 87-90
Extras
Cocktails byScore
À La Louisiane Amaretto Sour Americano Aviation Bamboo Bellini Bitter Italian Bloody Mary Boulevardier Bourbon Rickey Bourbon Smash Bronx Brooklyn Brown Derby Caipirinha Casino Chrysanthemum Clover Club Commando Corpse Reviver #1 Corpse Reviver #2 Cosmopolitan Daisy Daiquiri . Daisy Dark ‘N’ Stormy Division Bell El Presidente French 75 Garibaldi Gin Basil Smash Gin Buck Gin Fizz . Gin Gimlet Gin Rickey Gin-Gin Mule Gloria Gold Rush Japanese Cocktail
Jungle Bird Last Word Lion’s Tail Little Italy Mai Tai Manhattan Martinez Martini Mezcal Mule Mint Julep Mojito Moscow Mule Negroni New York Sour Oaxaca Old Fashioned Old Fashioned Paloma Pimm’s Cup Pisco Sour Queens Remember the Maine Rob Roy Sazerac Shirley Temple Sidecar Singapore Sling Sloe Gin Fizz Tailspin Tom Collins Tommy’s Margarita Vesper Vieux Carre´ Vodka Martini Ward Eight Whiskey Daisy Whiskey Sour White Lady White Negroni
Tried it Liked it Loved it
Cocktails by Taste Boozy
Sour
` La Louisiane A Amaretto Sour Boulevardier Aviation Brooklyn Casino Brown Derby Clover Club Corpse Reviver #1 Commando Corpse Reviver #2 Cosmopolitan Daisy El Presidente Daiquiri Gloria Daisy Japanese Cocktail Gin Basil Smash Lion’s Tail Gin Fizz Little Italy Gin Gimlet Manhattan Gold Rush Martinez New York Sour Martini Pisco Sour Negroni Sidecar Oaxaca Old Fashioned Tommy’s Margarita Old Fashioned Whiskey Daisy Remember the Maine Whiskey Sour Rob Roy White Lady Sazerac Tailspin Spicy Vesper Vieux Carre´ Bloody Mary Vodka Martini Dark ‘N’ Stormy Ward Eight Division Bell White Negroni Gin Buck Gin-Gin Mule Last Word Less Boozy Mezcal Mule Moscow Mule Bamboo Bellini Bitter Italian Chrysanthemum Bellini
Fresh Americano Bourbon Rickey Bourbon Smash Bronx Caipirinha French 75 Garibaldi Gin Rickey Jungle Bird Mai Tai Mint Julep Mojito Paloma Pimm’s Cup Queens Singapore Sling Sloe Gin Fizz Tom Collins
Non-alc. Shirley Temple
À La Louisiane
Absinthe
Rinse
2 dashes Peychaud’s bitters ´ ´ 2.25 cl (3/4 oz) Benedictine 2.25 cl (3/4 oz) Sweet vermouth 4.5 cl (1 1/2 oz) Rye whiskey Large ice cube
Stir cold
Lemon peel Twist & garnish
Likely created in the late 1800s to manifest the multicultural New Orleans with a mix between the U.S. (rye), Italy (sweet vermouth) and France ´ ´ (absinthe and benedictine).
1
Amaretto Sour 1 Egg white 3 cl (1 oz) Lemon juice 0.75 cl (1/4 oz) Simple syrup (p.77) 6 cl (2 oz) Amaretto
Dry shake (no ice)
Ice
Tip: Swap 1.5 cl (1/2 oz) amaretto for 2.25 cl (3/4 oz) bourbon for the Morgenthaler variation (less sweet, more bite).
Double strain
Maraschino cherry 2 dashes Angostura bitters Garnish The distinct flavor of amaretto is called benzaldehyde (C7H6O). It can be found in almonds, but for a lot of popular amaretto brands, it’s actually made from peach stones, apricot kernels, which also contain benzaldehyde.
Shake
Americano Ice cubes 3 cl (1 oz) Campari 3 cl (1 oz) Sweet vermouth
Soda water Top off
Orange peel Twist & garnish
Americano adds soda water to the classic Milan-Torino. Invented by Campari’s founder Gaspare Campari in 1860. Americano is wordplay on ‘amaro’ which means ‘bitter’ in Italian. It also honors the famous Italian boxer Primo Carnera, nicknamed ‘L’Americano’ after winning the world heavy weight title in New York City in 1933. It’s also the first cocktail that James Bond orders in Ian Fleming’s ‘Casino Royale’.
Aviation 2.25 cl (3/4 oz) Lemon juice 1 cl (1/3 oz) Maraschino liqueur 1 cl (1/3 oz) Creme ´ de violette 6 cl (2 oz) Gin Ice Tip: Add 1-2 cl (1/3 - 2/3 oz) simple syrup (p. 77) for a less dry flavor. Known to some as ‘Sweet Fred’s Aviation’.
Double strain
Maraschino cherry Garnish
The first reference of this cocktail appeared in Hugo R. Ensslin’s ‘Recipes for Mixed Drinks’ from 1916. Considered to be the original ‘bartenders handshake’.
Shake
Bamboo 1 dash Orange bitters 2 dashes Angostura bitters 4.5 cl (1 1/2 oz) Dry vermouth 4.5 cl (1 1/2 oz) Fino sherry Ice
Strain
Orange peel
Twist & garnish First created in the 1850s, the Bamboo served as the signature cocktail at the Grand Hotel, Yokohama.
Stir cold
Bellini 6 cl (2 oz) Peach puree (chilled) 9 cl (3 oz) Prosecco (chilled) Light stir
Pour
Invented sometime between 1934 and 1948 by Giuseppe Cipriany in Venice, Italy. Giuseppe named it Bellini since the color reminded him of a painting by Giovanni Bellini.
Bitter Italian 1.5 cl (1/2 oz) Lemon juice 1.5 cl (1/2 oz) Maraschino liqueur 2.25 cl (3/4 oz) Aperol 3.75 cl (1 1/4 oz) Amaro CioCiaro Ice
Shake
Ice cubes
Double strain
Lemon peel Twist & garnish
This nightcapstyled cocktail is an original recipe by Leandro DiMonriva who has been one of the main inspirations for this book.
Bloody Mary 0.75 cl 0.75 cl 0.75 cl 0.5 tsp
(1/4 oz) (1/4 oz) (1/4 oz) Bloody
Lemon juice Lime juice Worcestershire sauce Mary spice mix:
Light shake
2 parts Garlic powder 2 parts Garlic salt 1 part Cayenne pepper 1/3 part Paprika powder 0.5 tsp Horseradish (finely grated) 0.25 tsp Hot sauce (e.g. Cholula) 12 cl (4 oz) Tomato juice 4.5 cl (1 1/2 oz) Vodka Ice cubes
Pour Celery stalk Garnish
This cocktail reminded a customer of a girl named Mary who worked at the Bucket of Blood Club in Chicago and was, therefore, named Bloody Mary. The first version only came with tomato juice and vodka.
Boulevardier Large ice cube 2 cl (2/3 oz) Sweet vermouth 2 cl (2/3 oz) Campari 4.5 cl (1 1/2 oz) Bourbon whiskey
Stir cold
Flame lemon peel
Tip: Don’t use a lighter as it will introduce a gas flavor to your cocktail.
Flamed lemon peel Twist & garnish Invented in the early 1900s by Erskine Gwynne, an American who moved to Paris and started the literary magazine ‘Boulevardier’.
Bourbon Rickey Ice cubes 1/2 Lime (squeezed) 6 cl (2 oz) Bourbon whiskey
Soda water Lime wheels Top off
Garnish
The original Rickey cocktail, named after its originator Joe Rickey. First created in 1883 at Shoomaker’s Saloon in Washington DC. Joe was not very happy about this, as he thought that the cocktail connotation would overshadow his political ambitions. That same year, Joe Rickey bought the bar in question.
Bourbon Smash 4 Lemon wedges 6-8 Mint leaves 1 Sugar cube 1.5 cl (1/2 oz) Simple syrup (p. 77) 6 cl (2 oz) Bourbon whiskey
Muddle
Ice cubes
Shake
Pour Soda water Top off
The Bourbon Smash made its debut in print in Jerry Thomas’ ‘Bon Vivant’s Guide’ around 1862. A smash is defined as a Julep with the addition of seasonal fruit, most commonly lemon nowadays.
Bronx 1.5 cl (1/2 oz) Dry vermouth 2.25 cl (3/4 oz) Sweet vermouth 3 cl (1 oz) Orange juice 4.5 cl (1 1/2 oz) Gin Ice
Double strain
Published twice in the year 1908 in Jack Grushko’s ‘Jack’s Manual’ and in William Boothby’s ‘The World’s Drinks and How to Mix Them’. This is one of the five cocktails representing each borough of New York City. All but Staten Island are represented in this book. It’s actually called ‘Staten Island Ferry’ and is made with Malibu and pineapple as a satire on the fact that Staten Island is so far away from the other boroughs.
Shake
Brooklyn 0.75 cl (1/4 oz) Dry vermouth 0.75 cl (1/4 oz) Maraschino liqueur 1.5 cl (1/2 oz) Amer Picon 6 cl (2 oz) Rye whiskey Ice
Strain
Brooklyn first appeared in print in Jacques Straub’s book ‘Drinks’ from 1908. It’s one of five cocktails representing each borough of New York City (Bronx, Brooklyn, Manhattan, Queens, and Staten Island).
Stir cold
Brown Derby 1.5 cl (1/2 oz) Honey syrup (p. 78) 3 cl (1 oz) Grapefruit juice 6 cl (2 oz) Bourbon whiskey Ice
Double strain
First created in 1930 and named after the Los Angeles restaurant chain Brown Derby which first opened in 1926. The restaurants resembled brown derby hats to manifest their name (derby is a classic hat model).
Shake
Caipirinha 1 barspoon Sugar 1 quartered Lime Tip: Remove some of the white pith from the lime, then face peel downward to avoid its bitter taste. Ice cubes 6 cl (2 oz) Cacha a
Stir cold
Caipirinha means ‘hillbilly’ in portugese, and is the national cocktail of Brazil. It was created by landowners in the S Paolo region in the earlyo 1900s to be served at parties. Some sources claim that there was a predecessor with garlic and honey that was used to treat patients during the Spanish flu pandemic around the same time.
Muddle
Casino 1 dash Orange bitters 1.5 cl (1/2 oz) Lemon juice 2.25 cl (3/4 oz) Maraschino liqueur 4.5 cl (1 1/2 oz) Old Tom gin Ice
Double strain Maraschino cherry First appeared in the first edition of Hugo R. Ensslin’s book ‘Recipes for Mixed Drinks’ in 1916. In addition to the Casino, the book also included the first known reference to Aviation (p. 4) which is not surprising as these are similar apart from the ´ créme de violette.
Garnish
Shake
Chrysanthemum 1/2
barspoon Absinthe 3 cl (1 oz) Benedictine ´ ´ 6 cl (2 oz) Dry vermouth Ice
Strain
Orange peel Twist & garnish First referenced in ‘The Savoy Cocktail Book’ from 1930 by Harry Craddock. He refers to it being “well known and very popular” amongst passengers of the transatlantic SS Europa.
Stir cold
Clover Club 1 Egg white 2.25 cl (3/4 oz) Lemon juice 2.25 cl (3/4 oz) Raspberry syrup (p. 81) 1.5 cl (1/2 oz) Dry vermouth 4.5 cl (1 1/2 oz) Gin Ice Shake
Double strain
Lemon peel Twist & discard First made at the bar of the Bellevue-Stratford Hotel in Philadelphia, early 1900s. It takes its name from a Philadelphia men’s social club who met at the hotel in the pre-prohibition era.
Dry shake (no ice)
Commando 0.75 cl (1/4 oz) Simple syrup (p. 77) 2.25 cl (3/4 oz) Lime juice 2.25 cl (3/4 oz) Cointreau 4.5 cl (1 1/2 oz) Bourbon whiskey Ice
Absinthe Rinse
Double strain
Created and served at the legendary Stork Club in New York City (1929-1965) where Ernest Hemingway cashed a $100,000 check for the movie rights to ‘For Whom the Bell Tolls’ from 1941.
Shake
Corpse Reviver #1 2 dashes Angostura bitters 3 cl (1 oz) Sweet vermouth 1.5 cl (1/2 oz) Applejack 4.5 cl (1 1/2 oz) Cognac Ice
Strain
First appeared in ‘The Gentleman’s Table Guide’ by E. Ricket and C. Thomas in 1871. It was popularized in 1930 in the book ‘The Savoy Cocktail Book’ by H. Craddock with two variations; #1 “For steam and energy before 11 AM”. See also Corpse Reviver #2 on the next page.
Stir cold
Corpse Reviver #2 2.25 2.25 2.25 2.25 Ice
cl cl cl cl
(3/4 (3/4 (3/4 (3/4
oz) oz) oz) oz)
Lemon juice Cocchi Americano or Lillet Cointreau Gin
Absinthe
Rinse
Double strain Lemon peel Twist & garnish The Corpse Reviver #2 is referenced in the 1930 ‘The Savoy Cocktail Book’ by H. Craddock. “Four of these taken in swift succession will unrevive the corpse again”. See also Corpse Reviver #1 on the previous page.
Light shake
Cosmopolitan Daisy 0.75 cl (1/4 oz) Raspberry syrup 2.25 cl (3/4 oz) Lemon juice 1.5 cl (1/2 oz) Cointreau 6 cl (2 oz) Gin Ice
Tip: Modern variations of this cocktail swaps raspberry syrup for cranberry juice and gin for vodka.
Double strain
Orange peel Twist & garnish This is the orignal Cosmopolitan, first referenced in the 1934 ‘Pioneers of Mixing at Elite Bars’ by Charles C. Mueller et al. Several adaptations have appeared since.
Shake
Daiquiri 2.25 cl (3/4 oz) Simple syrup (p. 77) 3 cl (1 oz) Lime juice 6 cl (2 oz) Light rum Ice Tip: Try a lightly aged rum or the Hemingway variation: 1.5 cl (1/2 oz) Lime juice 3 cl (1 oz) Grapefruit juice 2.25 cl (3/4 oz) Maraschino liqueur 4.5 cl (1 1/2 oz) Light rum
Double strain Lime wheel Garnish The mixture of rum, lime, and sugar dates back to the 17th century when the British began importing it back to England from the West Indies. The Daiquiri was created in Cuba and allegedly popularized by an American admiral in the Spanish-American War.
Shake
Daisy 2.25 cl (3/4 oz) Lemon juice 2.25 cl (3/4 oz) Orange cura ao 4.5 cl (1 1/2 oz) Gin
Dry shake (no ice)
Ice Shake
Double strain 2 barspoons Soda water Lemon peel Twist & garnish Daisy is the first documented cocktail to be sweetened with cura ao (instead of sugar). First published in 1862 in ‘Bon Vivant’s Guide’ by Jerry Thomas.
Dark ‘n’ Stormy Ice cubes 6 cl (2 oz) Dark rum 9 cl (3 oz) Ginger beer 1.5 cl (1/2 oz) Lime juice
Stir cold
Tip: Swap the ginger beer for 4.5 cl (1 1/2 oz) ginger syrup (p. 80).
Soda water
Top off
Lime wheel Garnish
Invented in Bermuda, the Dark ‘N’ Stormy got its name from a sailor who saw a resemblance in the cocktail’s murky color and Bermudan storm clouds.
Division Bell 2.25 cl (3/4 oz) Lime juice 2.25 cl (3/4 oz) Aperol 1.5 cl (1/2 oz) Maraschino liqueur 3 cl (1 oz) Mezcal Ice
Double strain Grapefruit peel Twist & garnish
A modern variation of the Last Word (p. 40), created in 2009 by Phil Ward while working at Mayahuel, New York City.
Shake
El Presidente 2 dashes Grenadine 2.25 cl (3/4 oz) Dry vermouth 0.75 cl (1/4 oz) Orange curacao 4.5 cl (1 1/2 oz) White rum Ice Tip: Try this with a slightly aged rum.
Strain
Orange peel Twist & garnish
El Presidente was very popular in Cuba where it was first created around 1915, while Mario García Menocal was the president. As American tourism in Cuba exploaded during the prohibition years, it gained popularity in the U.S.
Stir cold
French 75 1.5 cl (1/2 oz) Simple syrup (p. 77) 1.5 cl (1/2 oz) Lemon juice 3 cl (1 oz) Gin Ice
Double strain Champagne (or Cremant) ´ Top off Orange peel
Twist & garnish
The French 75 dates back to 1915 in Paris during World War I (1914-1918). The name refers to the recoil when firing a French 75 mm gun. Invented by the barman Harry MacElhone who worked at the New York Bar (later renamed Harry’s Bar) in Paris.
Shake
Garibaldi Ice cubes 1.5 cl (1/2 oz) Orange juice 6 cl (2 oz) Campari
Stir cold
10.5 cl (3 1/2 oz) Orange juice
Shake
Pour
Garnish
Orange peel
Named after Guiseppe Garibaldi who was a crucial figure in the liberation of Italy and Uruguay in the 18th century. The color represents the red shirts worn by his followers.
Gin Basil Smash 4-6 Basil leaves 2.25 cl (3/4 oz) Simple syrup (p. 77) 3 cl (1 oz) Lemon juice 6 cl (2 oz) Gin Ice
Muddle
Shake Ice cubes
Double strain
Basil twig Garnish A modern take on the classic Bourbon Smash (p. 11) first created .. in 2008 by Jörg Meyer in Hamburg, Germany.
Gin Buck 2 dashes Angostura bitters 1.5 cl (1/2 oz) Lime juice 2.25 cl (3/4 oz) Ginger syrup (p. 80) 6 cl (2 oz) Gin Ice
Ice cubes
Double strain
Soda water Top off Lime peel
Twist & garnish
Believed to have gotten its name from the original Horse’s Neck (ginger ale and lemon). The added ingredients (in particular gin) made the horse ‘buck’, hence the name.
Shake
Gin Fizz 1 Egg white 2.25 cl (3/4 oz) Lemon juice 2.25 cl (3/4 oz) Simple syrup (p. 77) 4.5 cl (1 1/2 oz) Gin
Dry shake (no ice)
Ice Shake
Double strain Soda water Top off 1/2
Lemon slice Garnish
The first reference to a ‘fiz’ (initially spelled with one ‘z’) in print was in the 1876 edition of Jerry Thomas ‘Bartender’s Guide’. Known as the hometown cocktail of New Orleans.
Gin Gimlet 2.25 cl (3/4 oz) Simple syrup (p. 77) 2.25 cl (3/4 oz) Lime juice 6 cl (2 oz) Gin Ice Tip: Choose a gin with a citrusy note since too much juniper will throw off the balance of this cocktail.
Double strain
Lime wheel
Introduced in the 1850s and was advertised by doctors in New York City as a remedy for the common cold.
Shake
Gin Rickey Ice cubes 1.5 cl (1/2 oz) Lime juice 6 cl (2 oz) Gin
Soda water
Top off
Lime wheels Garnish
Originally made with bourbon at the Shoomaker’s Bar by bartender George A. Williamson in the 1880s. The name Rickey is derived from its first customer Colonel Joe Rickey. The cocktail gained later popularity as bourbon was substituted for gin.
Gin-Gin Mule 6-8 Mint leaves 3 cl (1 oz) Simple syrup (p. 77) 2.25 cl (3/4 oz) Lime juice 4.5 cl (1 1/2 oz) Gin Ice
Shake
Ice cubes
Strain
3 cl (1 oz) Ginger Beer Mint sprig Straw The Gin-Gin Mule was invented by Audrey Saunders (Beacon Bar, New York City) in 2000. Its popularity reintroduced gin to the cocktail scene after being dominated by vodka for decades.
Muddle
Gloria 1.5 cl (1/2 oz) Dry vermouth 1.5 cl (1/2 oz) Campari 1.5 cl (1/2 oz) Cointreau 4.5 cl (1 1/2 oz) Gin Ice
Strain
Orange peel Twist & garnish
First created by Trader Vic Bergeron in the 1950s. Gloria is a popular alternative for Negroni and Martini.
Stir
Gold Rush 2.25 cl (3/4 oz) Lemon juice 2.25 cl (3/4 oz) Honey syrup (p. 78) 6 cl (2 oz) Bourbon whiskey Ice Tip: To tone down the honey taste slightly, use triple syrup (p. 79) instead of honey syrup.
Ice cubes
Double strain
Invented in 2001 by T.J. Siegel at the Milk & Honey Bar, New York City. A variation created at the same bar is Penicillin created by Sam Ross. This variation has Scotch whisky and honey-ginger syrup (instead of honey syrup and bourbon).
Shake
Japanese Cocktail 3 dashes Angostura bitters 1.5 cl (1/2 oz) Orgeat 7.5 cl (2 1/2 oz) Cognac Ice Named after the bar-loving Tateishi ‘Tommy’ Onojirou Noriyuki who took part in the first-ever Japanese diplomatic mission in the U.S.
Strain
Lemon peel Twist & garnish
Stir cold
Jungle Bird 1.5 cl (1/2 oz) Simple syrup (p. 77) 1.5 cl (1/2 oz) Lime juice 6 cl (2 oz) Pineapple juice 2.25 cl (3/4 oz) Campari 6 cl (2 oz) Dark Jamaican rum Pebble ice
Pineapple fronds
Shake
Pour
Garnish
Created as a cocktail to welcome guests to the Kuala Lumpur Hilton when it opened in 1973. It was most likely first created by Jeffrey Ong who served as the bar manager at the time of the hotel opening, but it’s somewhat unclear.
Last Word 2.25 2.25 2.25 2.25 Ice
cl cl cl cl
(3/4 (3/4 (3/4 (3/4
oz) oz) oz) oz)
Lime juice Gin Green Chartreuse Maraschino liqueur Shake
Tip: Top off with Champagne or Cremant for the variation King’s ´ Speech. Another variation is Division Bell (p. 26).
Double strain
Maraschino cherry Garnish
A prohibition-era cocktail that was born at the Detroit Athletic Club in the early 1920s.
Lion’s Tail 2 dashes Angostura bitters 1 barspoon Simple syrup (p. 77) 1.5 cl (1/2 oz) Lime juice 1.5 cl (1/2 oz) Pimento Dram 6 cl (2 oz) Bourbon whiskey Ice
Double strain
”Twisting the lion’s tail” was an American phrase to provoke the British between World War I & II. It’s believed to have been invented by an American barman who was driven to London by the prohibition era.
Shake
Little Italy 1.5 cl (1/2 oz) Cynar 2.25 cl (3/4 oz) Sweet vermouth 6 cl (2 oz) Rye whiskey Ice
Strain
Maraschino cherry Garnish This Manhattan variation was conceived by Audrey Saunders for the opening of Pegu Club in 2005. Cynar is an Italian bitter aperitif from the 1950s with artichoke as the main ingredient.
Stir cold
Mai Tai 3 cl (1 oz) Lime juice 1.5 cl (1/2 oz) Orgeat 2.25 cl (3/4 oz) Orange Cura ao 6 cl (2 oz) Aged Jamaican rum Crushed ice
Pour
Crushed ice Lime wheel Mint sprig Garnish Victor J. Bergeron, better known as Trader Vic, is one of the originators of the Tiki culture. According to him, a friend of his said “Mai Tai-Roa Aé” (“out of this world - the best” in Tahitian) after taking a sip of the cocktail. It was heavily featured in the Elvis movie ‘Blue Hawaii’ (1961).
Shake
Manhattan 4-6 dashes Angostura bitters 3 cl (1 oz) Sweet vermouth 6 cl (2 oz) Rye whiskey (or Bourbon) Ice
Stir cold
Tip: Common additions to the Manhattan are 1 barspoon maraschino syrup (from the cherry jar), 1 dash of maraschino liqueur or to use orange bitters. Another way to get more orange flavor is to twist (and discard) an orange peel. Traditionally made with rye.
Maraschino cherry Garnish
The Manhattan origin story is inconclusive, but it first appeared in print in 1882 in the Sunday Morning Herald and two years later in O.H. Byron’s ‘The Modern Bartender’s Guide’.
Strain
Martinez 2 dashes Orange bitters 1 barspoon Maraschino liqueur 4.5 cl (1 1/2 oz) Sweet vermouth 4.5 cl (1 1/2 oz) Old Tom gin Ice
Stir cold
Tip: The Martinez is by some considered to be the predecessor of the Martini cocktail (p. 46).
Lemon peel Twist & garnish The city of Martinez in California proudly claims to be the birthplace of this cocktail, but another story places its origin in San Francisco. First in print with the Martinez name in the 1887 edition of ‘The Bartender’s Guide’ by Jerry Thomas.
Strain
Martini 3 cl (1 oz) Dry vermouth 6 cl (2 oz) Gin Ice Tip: There are endless Martini variations. This is a traditional one. The modern Dry Martini, typically calls for a 5:1 ginto-vermouth ratio. And for many, the olive garnish is the only way to go. Others prefer orange twist and orange bitters.
Stir cold
Strain
Lemon peel Twist & garnish The origin of the Martini is a debated topic. This variation was first published in 1904 by Thomas Stuart (interestingly under the name Marguerite) in his book ‘Stuart’s Fancy Drinks and How to Mix Them’. Try also Vesper (p. 69).
Mezcal Mule Ice cubes 2.25 cl (3/4 oz) Lime juice 12 cl (4 oz) Ginger beer 6 cl (2 oz) Mezcal (No stirring) A contemporary twist on the classic Moscow Mule (p. 50). The fiery ginger plays really well with the spicy and smoky Mezcal.
Lime wheel Tajin spice Garnish
Mint Julep 8-10 Mint leaves 1 Sugar cube 0.75 cl (1/4 oz) Simple syrup (p. 77) 6 cl (2 oz) Bourbon whiskey
Stir cold
Light muddle
Pebble ice Fill half
Pebble ice Top up
Mint sprig Straw
Garnish
A cocktail that dates back to the 18th century and the American south. Mint Julep is the official cocktail for the Kentucky Derby.
Mojito 8 mint leaves 1 Sugar cube 2 cl (2/3 oz) Simple syrup (p. 77) 4 Lime wedges 6 cl (2 oz) Light rum Crushed ice
Light shake
Pour
Crushed ice
Tip: Slap mint for intensified flavor. Mint sprig
Garnish
Invented in the 1920s in Havana, Cuba at the bar Sloppy Joe’s and is the national drink of Cuba. Thanks to Ernest Hemingway’s love for the Mojito, it quickly spread all over the world.
Light muddle
Moscow Mule Ice cubes 2.25 cl (3/4 oz) Lime juice 6 cl (2 oz) Vodka 12 cl (4 oz) Ginger beer
In 1939, John G. Martin obtained the rights to Smirnoff. But Americans didn’t drink vodka at the time. Jack Morgan, the owner of Cock ‘n’ Bull Bar had a basement full of ginger beer. While they were talking, a Russian woman enters the bar to sell copper mugs. The Moscow Mule was born.
(No stirring)
Lime wheel Garnish
Negroni 3 cl (1 oz) Sweet vermouth 3 cl (1 oz) Campari 3 cl (1 oz) Gin Large ice cube Stir cold Tip: Add a lemon peel to sligthly alter the citrusy aroma of this classic cocktail. If you like this, try also the Cardinale with equal parts gin, campari and dry vermouth.
Orange peel Twist & garnish This simple, yet iconic cocktail was conceived when an Italian count named Camillo Negroni was in the mood for an Americano (p. 3), but with a bit more bite. He asked the bartender to skip the soda and instead add gin. “Americano, the Negroni way” quickly became a very popular order.
New York Sour 1 Egg white 2.25 cl (3/4 oz) Lemon juice 2.25 cl (3/4 oz) Simple syrup (p. 77) 6 cl (2 oz) Bourbon whiskey Ice A variation to the Whiskey Sour (p.74) where instead tannins of the red wine provides the bitter component. A younger wine typically has more tannins, but it varies greatly.
Double strain 1.5 barspoons Red wine Top off Lemon peel
Twist & garnish
Shake
Dry shake (no ice)
Oaxaca Old Fashioned 1 barspoon Agave syrup 2 dashes Angostura bitters 4.5 cl (1 1/2 oz) Reposado Tequila 1.5 cl (1/2 oz) Mezcal Large ice cube
Stir cold
Orange peel Twist & garnish
The classic Old Fashioned (p. 54) formula, but with whiskey and sugar traded for mezcal and agave syrup. Invented by Phil Ward in 2007 at Death & Co, New York City.
Old Fashioned 1 Sugar cube 4 dashes Angostura bitters 1 dash Soda water Muddle Said to have been born in the 1880s at the Pendennis Club, Louisville. A man asked for a drink “the old fashioned way”, hinting for a combination of spirits, bitters, water, and sugar. The bartender knew this, and brought it to 1880s standards - chilled with ice, orange peel, and a dark maraschino cherry.
Stir cold
6 cl (2 oz) Rye whiskey Large ice cube
Orange peel Maraschino cherry Twist peel & garnish
Ice cubes
Paloma 1.5 cl (1/2 oz) Simple syrup 2.25 cl (3/4 oz) Lime juice 4.5 cl (1 1/2 oz) Blanco Tequila Ice
Shake
Grapefruit juice Soda water Lime wheel Top off & garnish Double strain
The national cocktail of Mexico which dates back to the 1950s. Invented by don Javier Delgado Corona, the owner and bartender of La Capilla, located in Tequila, Mexico.
Pimm’s C up Ice cubes 1.5 cl (1/2 oz) Lemon juice 6 cl (2 oz) Pimm’s No. 1 Stir cold Ginger ale Top off
Cucumber slice Garnish 1/2 Strawberry 1/2 Lemon wheel Mint sprig Straw The Pimm’s Cup was created in 1823 by James Pimm for his London Oyster Bar right across the Buckingham Palace. Historically, there were 6 variations of Pimm’s, separated by base spirit. Pimm’s No. 1 is the only one still around, and it has a gin base.
Pisco Sour 1 Egg white 2.25 cl (3/4 oz) Lime juice 2.25 cl (3/4 oz) Simple syrup 6 cl (2 oz) Pisco
Dry shake (no ice) Ice
Shake
Double strain
2 dashes Angostura bitters Garnish
Victor Morris first created the Pisco Sour in Peru during the early 1900s when he allegedly ran out of whiskey.
Queens 1.5 cl (1/2 oz) Dry vermouth 2.25 cl (3/4 oz) Sweet vermouth 3 cl (1 oz) Pineapple juice 4.5 cl (1 1/2 oz) Gin Ice
Double strain
This is another New York City borough cocktail. This one is similar to the Bronx (p. 12) and was first published in 1930 in Harry Craddock’s ‘The Savoy Cocktail Book’.
Shake
Remember the Maine 2 dashes Angostura bitters 1 dash Absinthe 2.25 cl (3/4 oz) Sweet vermouth 0.75 cl (1/4 oz) Cherry Heering 6 cl (2 oz) Rye whiskey Ice
Strain
Lemon peel Maraschino cherry Twist & garnish A U.S. naval ship named Maine sank outside Cuba in 1895. This marked the start of the SpanishAmerican war. Americans chanted “Remember the Maine, the hell with Spain’”. First published in 1939 by Charles H. Baker.
Stir cold
Rob Roy 2 dashes Angostura bitters 3 cl (1 oz) Sweet vermouth 6 cl (2 oz) Scotch whisky Ice
Strain
Maraschino cherry
Garnish
This is a Manhattan variation with scotch. First created in 1895 at the Waldorf-Astoria Hotel in New York City, tributing Rob Roy a.k.a. Scotland’s Robin Hood. A play about this character premiered on Manhattan around this time.
Stir cold
Sazerac 4 dashes Peychaud’s bitters 1 Sugar cube 6 cl (2 oz) Rye whiskey (or Cognac) Ice
Muddle
5 Stir cold
Absinthe Rinse
6 Strain
Lemon peel Twist & garnish Invented in New Orleans in the 1850s by Antoine Amedee Peychaud and is the first well known company-branded cocktail. Initially made with cognac but later swapped for rye due to a shortage of cognac.
Shirley Temple Ice cubes 1.5 cl (1/2 oz) Grenadine 0.75 cl (1/4 oz) Lime juice Top off Ginger ale or lemon-lime soda Light stir
Tip: Substitute grenadine for maraschino cherry syrup.
Maraschino cherry Garnish
The only mocktail in this book (sorry). Named and invented for the child star Shirley Temple on her 10th birthday. Shirley however, was not a fan. “All over the world, I am served that. People think it’s funny. I hate them.”
Sidecar Lemon wedge
Rub half rim Sugar Crust half rim
1.5 cl (1/2 oz) Lemon juice 3 cl (1 oz) Cointreau 4.5 cl (1 1/2 oz) Cognac Ice
Shake
Double strain
The Sidecar was first published in 1922 by Robert Vermeire and David E. McElhone in two separate cocktail books. The name refers to the side seat of a motorcycle, but the origin story is contested.
Singapore Sling 2.25 cl (3/4 oz) Lime juice 3 cl (1 oz) Pineapple juice ´ ´ 1.5 cl (1/2 oz) Benedictine 3 cl (1 oz) Cointreau 4.5 cl (1 1/2 oz) Gin Pebble ice
Pebble ice
Light shake
Pour
1 dash Soda water 1.5 cl (1/2 oz) Cherry Heering Maraschino cherry Garnish
The Singapore Sling was conceived at the prestigious Raffles Hotel in Singapore. The cocktail was first called a Gin Sling but got a new name to celebrate its origin.
Sloe Gin Fizz Ice cubes Lemon wheel 3 cl (1 oz) Lemon juice 1.5 cl (1/2 oz) Simple syrup (p. 77) 6 cl (2 oz) Sloe gin Ice
Shake
Double strain
Soda water Top off
First published in Sunset Magazine in 1898 edition by the Southern Pacific Railroad as a warm-weather refresher. The magazine was created to combat California’s wild west stereotype.
Tailspin 3 cl (1 oz) Sweet vermouth 3 cl (1 oz) Green Chartreuse 4.5 cl (1 1/2 oz) Gin Ice
Campari Rinse
Strain
Lemon peel Twist & garnish
Tailspin is a variation of the Bijou from 1900 with the addition of Campari. Some recipes call for a dash Angostura bitters instead of the Campari rinse.
Stir cold
Tom Collins Ice cubes
2.25 cl (3/4 oz) Lemon juice 2.25 cl (3/4 oz) Simple syrup (p.77) 6 cl (2 oz) Old Tom gin Ice
Shake
Double strain
Top up & garnish 4.5 cl (1 1/2 oz) Soda water 1/2 Lemon slice
First named John Collins after its creator, and later renamed Tom Collins when it first appeared in ‘How to Mix Drinks’ by Jerry Thomas in 1876.
Tommy’s Margarita 1.5 cl (1/2 oz) Agave syrup 3 cl (1 oz) Lime juice 6 cl (2 oz) Reposado Tequila Ice Tip: Swap the reposado Tequila for mezcal for a rich and smoky flavor profile.
Large ice cube
Double strain
Lime wheel Garnish A Margarita variation, sweetened with agave and without triple sec. Invented in 2009 by Julio Bermejo at his San Francisco restaurant Tommy’s Place.
Shake
Vesper 1.5 cl (1/2 oz) Cocchi Americano or Lillet 2.25 cl (3/4 oz) Vodka 6.75 cl (2 1/4 oz) Gin Ice
Strain
Lemon peel Twist & garnish
Introduced in Ian Fleming’s book ‘Casino Royale’ in 1953. It was created by his friend Ivar Bryce and named after the beautiful double agent Vesper Lynd. Mr Bond likes it shaken, which makes it too watered down. Therefore, this version of the famous cocktail is stirred.
Stir cold
Vieux Carré 2 dashes Peychaud’s bitters ´ ´ 1 dash Benedictine 3 cl (1 oz) Sweet vermouth 3 cl (1 oz) Cognac 3 cl (1 oz) Rye whiskey Large ice cube
Stir cold
Maraschino cherry Orange peel Twist & garnish
Invented in the 1930s in the New Orleans french quarters by Walter Bergeron in the bar that later became the iconic Carousel Bar inside Hotel Monteleone.
Vodka Martini 2.25 cl (3/4 oz) Dry vermouth 6.75 cl (2 1/4 oz) Vodka Ice Stir cold
Strain
Olive
Garnish
The original name for this cocktail is The Kangaroo and it first appeared in print in Crosby Gaige’s 1944 ‘Standard Cocktail Guide’. The original name was dropped in the 1950s.
Ward Eight 1.5 cl (1/2 oz) Orange juice 1.5 cl (1/2 oz) Lemon juice 1.5 cl (1/2 oz) Grenadine 6 cl (2 oz) Bourbon whiskey Ice
Shake
Ice cubes
4 Double strain
First created in 1898 at the Boston restaurant LochOber to honor the political czar Thomas Lomasney and the electoral district ‘ward eight’ that earned him a seat in the state’s legislature.
Whiskey Daisy 1.5 cl (1/2 oz) Simple syrup (p. 77) 2.25 cl (3/4 oz) Lemon juice 1.5 cl (1/2 oz) Orgeat 3 cl (1 oz) Bourbon whiskey 3 cl (1 oz) Rye whiskey Ice
Tip: This is a variation of the original Whiskey Daisy (recipe below), created by Jim Kearns at Slowly Shirley, New York City.
Double strain
Maraschino cherry
Original Whiskey Daisy: 0.75 cl (1/4 oz) Grenadine syrup 1.5 cl (1/2 oz) Lemon juice 1.5 cl (1/2 oz) Triple sec 4.5 cl (1 1/2 oz) Bourbon whiskey Garnish with lemon twist
Shake
Whiskey Sour 1 Egg white 2.25 cl (3/4 oz) Lemon juice 2.25 cl (3/4 oz) Simple syrup (p. 77) 6 cl (2 oz) Bourbon whiskey Tip: Substitute bourbon with rye for a spicier finish.
Dry shake (no ice)
Ice Shake
Double strain
Maraschino cherry 2 dashes Angostura bitters Garnish Whiskey Sour was initially made without egg white. In the late 1800s, egg white was added to enhance the appearance of most sours. Nowadays, it’s a standard but optional addition to this cocktail. A Boston Sour however, is a Whiskey Sour with a mandatory egg white. If you like this cocktail, make sure you also try the New York Sour (p. 52).
White Lady 1 Egg white 1.5 cl (1/2 oz) Lemon juice 3 cl (1 oz) Cointreau 4.5 cl (1 1/2 oz) Gin
Dry shake (no ice) Ice Shake
Double strain
In traditional folklore, a white lady is all dressed in white and a commonly referenced character who haunts rural areas. Typically the story revolves around a local tragedy. Harry McElhone first created the cocktail in 1919 at Ciro Club, London.
White Negroni 3 cl (1 oz) Cocchi Americano or Lillet 3 cl (1 oz) Suze 3 cl (1 oz) Gin Large ice cube Stir
Twist & garnish
Grapefruit peel (and/or lemon peel)
Invented in 2001 by Wayne Collins in Bordeaux when he ran out of his standard Negroni ingredients. The White Negroni quickly became a widespread modern classic, probably boosted by the massive popularity increase of the original Negroni.
Simple Syrup 1 part Sugar 1 part Water Bring to boil and stir until dissolved
Cover and let cool for 20-30 minutes
Pour
Keep refrigerated for ~1 month
Used in 20 cocktails in this book. If you’re looking to do just one syrup, this is it.
Honey Syrup 1 part Honey 1 part Water
Bring to boil and stir until dissolved
Cover and let cool for 20-30 minutes
Pour
Keep refrigerated for ~1 month
This is an ingredient in the Gold Rush (p. 37). It’s also used as an ingredient in the triple syrup (p. 79).
Triple Syrup 1 part Simple syrup (p. 77) 1/2 part Agave syrup 1/4 part Honey syrup (p. 78) Bring to boil and stir until dissolved
Cover and let cool for 20-30 minutes
Pour
Keep refrigerated for ~1 month
Used to tone down the honey flavor of the Gold Rush (p. 37).
Ginger Syrup 1 part Sugar 1 part Water 1 part Ginger (peeled & chopped) Bring to boil and stir until dissolved Cover and let cool for 20-30 minutes
Fine strain
Keep refrigerated for ~1 month Major ingredient in the Gin Buck (p. 30), but is also great with soda water over ice. If you’re in a hurry, there are ready-made options.
Raspberry Syrup 1/2
part Water 1 part Granulated sugar
1/2
part Raspberries
Bring to boil and stir until dissolved
Macerate into pulp Cover and let cool for 20-30 minutes
Fine strain
Keep refrigerated for ~1 month
Ingredient in Clover Club (p. 18) and Cosmopolitan Daisy (p. 22). If you’re in a hurry, there are ready-made options.
Tools Boston shaker Muddler Barspoon
Julep strainer
Hawthorne strainer
Fine strainer
Ice pick Syrup bottle
Mixing glass
Tools used to make the cocktails in this book. Product suggestions at acocktail.guide
Jigger
Glasses Rocks
Highball
Coupe
Champagne Julep cup Martini
Mule cup
Product suggestions at acocktail.guide
Spirits & Wines Gin (23) Sweet vermouth (14) Bourbon whiskey (13) Dry vermouth (10) Rye whiskey (9) Maraschino liqueur (7) Cointreau (7) Campari (7) Cognac (5) Absinthe (5) Vodka (4) ´ ´ Benedictine (4) Orange Curacao (3) Old Tom gin (3) Mezcal (3) Cocchi Americano or Lillet (3) White rum (2) Reposado Tequila (2) Green Chartreuse (2) Cherry Heering (2) Aperol (2) Suze (1) Sloe gin (1) Scotch whisky (1) Red wine (1) Prosecco (1) Pisco (1) Pimm’s No. 1 (1) Pimento Dram (1) Light rum (1) Fino sherry (1) Dark rum (1) Dark Jamaican rum (1) Cynar (1) Creme de violette (1) ´ Champagne (or Cremant) (1) ´ Cachaca (1) Blanco Tequila (1) Applejack (1) Amer Picon (1) Amaro CioCiaro (1) Amaretto (1) Aged Jamaican rum (1)
Suitable use for a bar chart, right?
Bitters Angostura bitters (13) Peychaud’s bitters (3) Orange bitters (3)
Syrups & Purees Simple syrup (20) Grenadine (3) Orgeat (3) Raspberry syrup (2) Honey syrup (2) Agave syrup (2) Ginger syrup (1) Peach puree (1)
Fruits & Herbs Lemon peel (15) Maraschino cherry (14) Lime (13) Orange peel (12) Mint (9) Lemon (6) Grapefruit peel (2) Basil (2) Olive (1) Strawberry (1) Pineapple fronds (1) Lime peel (1) Cucumber (1) Celery (1)
Juices Lemon juice (22) Lime juice (20) Pineapple juice (3) Orange juice (3) Grapefruit juice (2) Tomato juice (1)
Other Soda water (13) Sugar (7) Egg white (7) Ginger beer (4) Straw (3) Ginger ale (2) Worcestershire sauce (1) Tajin spice (1) Hot sauce (1) Horseradish (1) Bloody Mary spice mix (1)
Tell your friends Welcome to the last page of this book. Looking to get another copy or gift it to a friend? Here’s a little craft project for you.
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