1.Vodka Martini
Ingredients
·
3 ounces vodka
·
1 teaspoon French vermouth
Glass Type: cocktail glass
Instructions
Shake the
ingredients well with cracked ice and strain into a chilled cocktail glass and
garnish with a twist (or an olive).
Ingredients
· 2 ounces rye whisky
·
3/4 ounce lemon juice
·
3/4 ounce orange juice
·
1 teaspoon grenadine
Glass Type: cocktail glass
Instructions
Shake the
whiskey, fresh-squeezed juices, and a scant teaspoon of grenadine well with
cracked ice, then strain into a chilled cocktail glass. This one also makes a
fine cooler: Simply strain into a Collins glass half-full of cracked ice and
top to taste with club soda or seltzer.Ingredients
·
2 ounces 101-proof bourbon
·
3/4 ounce lemon juice
·
3/4 ounce orange juice
·
1 teaspoon grenadine
Glass Type: Collins glass
Instructions
Shake
bourbon (or, more authentically, rye), the juices, and the grenadine in a
cocktail shaker with cracked ice. Pour unstrained into a sturdy glass and top
off with club soda to taste.
4.Whiskey Sour
Ingredients
·
2 ounces bourbon
·
2/3 ounce lemon juice
·
1 teaspoon superfine sugar
Glass Type: cocktail glass
Instructions
Shake the
bourbon, juice, and sugar well with cracked ice, then strain into a chilled
cocktail glass. Resist, if you can,
the impulse to decorate lavishly with fruit, although a maraschino cherry will
raise no eyebrows.
5.White elephant
Ingredients
·
2 ounces London dry gin
·
1 ounce Italian vermouth
·
1 egg whites
Glass Type: cocktail glass
Instructions
Shake
well with cracked ice, then strain into a chilled cocktail glass.
Ingredients
·
2 ounces London dry gin
·
1/2 ounce Cointreau
·
1/2 ounce lemon juice
·
1 egg whites
Glass Type: cocktail glass
Instructions
Shake
well with cracked ice, then strain into a chilled cocktail glass.
Ingredients
·
1 1/2 ounces vodka
·
3/4 ounce Kahlua
·
3/4 ounce heavy cream
Glass Type: old-fashioned glass
Instructions
Shake
well with cracked ice, then strain into a chilled Old-Fashioned glass (it'll
look less wicked than in a martini glass; that's important). Some folks build
this one on the rocks, floating the cream on top.
7.White Wine Cup
Ingredients
·
1 bottle white burgundy
·
4 ounces sherry
·
1 ounce brandy
·
1 ounce anisette
·
Rind of 1 lemon(s)
·
superfine
sugar
·
1 liter club soda
·
mint
·
pineapple(s)
Glass Type: punch bowl
Instructions
In a
punch bowl, mix the white burgundy with the sherry, brandy, anisette, lemon rind, sugar,
and club soda. Add a brick or two of ice. Garnish with thin slices of fresh
pineapple and sprigs of mint.
8.Zombie
Ingredients
·
1/2 ounce white rum
·
1 1/2 ounces golden rum
·
1 ounce dark rum
·
1/2 ounce 151-proof rum
·
1 ounce lime juice
·
1 teaspoon pineapple juice
·
1 teaspoon papaya juice
·
1 teaspoon superfine sugar
Glass Type: Collins glass
Instructions
Stir
together all these ingredients (the juice in the recipe is what mixologist
David Embury calls the "mystery ingredient"; it can be pineapple
juice, passion fruit nectar, coconut milk, apricot, or cherry brandy -- just
about anything this side of Romilar) except the 151 and pour into a 14-ounce
glass three-fourths full of cracked ice. Float the 151 as a lid (by pouring it
into a spoon and gently dipping it under the surface of the drink). Then, if
the spirit moves you, take a match to this mixture; it will burn. Garnish with
mint or
fruit.
9.Ace of Club
Ingredients
·
2 ounces golden rum
·
1/2 ounce white creme de cacao
·
1/2 ounce lime juice
·
1/2 teaspoon simple syrup
Glass Type: cocktail glass
Instructions
Shake
ingredients well with cracked ice, then strain into a chilled cocktail glass.
The original recipe calls for a full ounce of crème de cacao. The careful
dripping of four drops (not dashes) of Angostura bitters on top of the drink,
while not essential, will add a special something not to be sneezed at. Also,
try to use Barbados rum, if you have it.
10.Admiral Vernons lime Grog
Ingredients
·
16 ounces lime juice
·
1 pound brown sugar
·
1 pint dark rum
·
1/2 gallon water
·
6 springs mint
Glass Type: Collins glass
Instructions
In a
large bowl or jar, mix the fresh-squeezed lime juice and the brown sugar. Dilute with the water and rum (use an old-fashioned dark rum -- Jamaica,
Demerara, Bermuda, like that). Drop in the mint. Refrigerate and serve on the
rocks.
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