“100 CLASSIC COCKTAILS”
Greetings!
In the following pages, you’ll find our selection of 100 Classic Cocktails worth
knowing. By no means exhaustive, this list is to whet your appetite for further
learning.
There’s truly no way to identify the “most important” or “essential” cocktails of all
time because tastes change over time. The Kamikaze, a mainstay of 1980’s and 90’s
cocktail culture doesn’t make the cut here because it has fallen out of favor. That
doesn’t make the Kamikaze a bad drink, it just means it’s better suited on a different
list.
We highlighted Classic Cocktails that, we feel, suit a timeless taste. There will be
disagreements on which gin works best in a Martini (some may argue the best Martini
is made with vodka). We think healthy debate on how cocktails are made is good.
Again, tastes change over time, therefore consider this a “living document.”
Should you have comments or any mixology needs, please reach out at
help@barsmarts.com.
In good spirits,
Kevin Denton Rex
100 CLASSIC COCKTAILS
ABSINTHE FRAPPE
ALASKA
ALEXANDER
AMERICANO
1.5 Pernod Absinthe
.25 Simple Syrup
Top: Soda
2 Beefeater Gin
.5 Yellow Chartreuse
2 Dashes Orange Bitters
1 Martell VSOP
1 Crème de Cacao
1 Cream
1 Campari
1 Lillet Rouge
Top: Soda
Garnish: mint sprig
Glass: Julep/Rocks
Ice: Crushed
Method: Frappe and dump. Top with
soda.
Garnish: Lemon twist
Glass: Coupe
Ice: Up
Method: Stir and strain.
Garnish: Grated Nutmeg
Glass: Coupe
Ice: Up
Method: Shake and strain.
Garnish: Orange twist
Glass: Collins
Ice: Rocks
Method: Build in glass over ice. Top
with soda.
100 CLASSIC COCKTAILS
ANTEBELLUM
JULEP
2 Martell Blue Swift
.5 Simple Syrup
8-10 Mint leaves
Garnish: Mint sprig and orange twist
Glass: Julep/Rocks
Ice: Crushed
Method: Muddle mind and sugar. Add
Cognac and Crushed Ice to glass to
form ice mound.
ARMY NAVY
AVIATION
2 Plymouth Gin
.75 Lemon juice
.75 Orgeat
2 Dash Aromatic Bitters
2 Beefeater Gin
.25 Maraschino
.25 Crème de Violette
.5 Lemon juice
Garnish: Lemon half wheel
Glass: Coupe
Ice: Up
Method: Shake and strain
Garnish: Cherry
Glass: Coupe
Ice: Up
Method: Shake and strain.
.
BEE’S KNEES
2 Monkey 47 Gin
.75 Lemon juice
.75 Honey syrup
Garnish: Lemon wheel
Glass: Coupe
Ice: Up
Method: Shake and strain.
100 CLASSIC COCKTAILS
BETWEEN THE
SHEETS
BIJOU
BLOOD AND SAND
1 Martell VSSD
.5 Aged Rum
.75 Orange Liqueur
.5 Lemon juice
1.5 Plymouth Gin
.5 Green Chartreuse
.5 Lillet Rouge
1 Dash Orange Bitters
1.5 Chivas Regal
.5 Cherry Heering
.5 Lillet Rouge
.5 Lemon Juice
Garnish: N/A
Glass: Coupe
Ice: Up
Method: Shake and strain.
Garnish: Lemon peel
Glass: Coupe
Ice: Up
Method: Stir and strain.
Garnish: Orange wheel
Glass: Coupe
Ice: Up
Method: Shake and strain.
.
.
BOBBY BURNS
2 Chivas Regal
1 Lillet Rouge
.25 Benedictine
Garnish: Orange twist
Glass: Rocks
Ice: Rocks
Method: Stir and strain over fresh ice.
.
100 CLASSIC COCKTAILS
BOULEVARDIER
1.5 Smooth Ambler Contradiction
.75 Campari
.75 Lillet Rouge
Garnish: Orange twist
Glass: Rocks
Ice: Rocks
Method: Stir and strain over fresh ice.
.
BOURBON SOUR
2 oz Jefferson’s Reserve
.75 Lemon juice
.75 Simple syrup
1 Egg white (optional)
Garnish: 3 drops Aromatic Bitters
Glass: Rocks/Coupe
Ice: Up
Method: Shake for extended period
and strain.
.
BOURBON BUCK
1.5 Smooth Ambler Old Scout
.25 Lime juice
Top with Ginger Beer
Garnish: Lime Wedge
Glass: Collins
Ice: Rocks
Method: Shake and strain over fresh
ice. Top with ginger beer.
Method: Shake and strain.
.
.
BRANDY CRUSTA
1.75 Martell VSSD
.75 Lemon juice
.5 Orange Liqueur
.25 Maraschino Liqueur
2 Dashes Aromatic Bitters
Garnish: Sugar rim and lemon twist
Glass: Coupe
Ice: Up
Method: Shake and strain
.
.
100 CLASSIC COCKTAILS
BRANDY SHAKE
2 Martell VSSD
1 Lime Juice
¾ Simple Syrup
6 Mint Leave
1 dash Angostura Bitters
Glass- Up
Method- Build in tin. Ice. Shake. Strain.
Garnish- Lime wheel
.
.
BILLIONAIRE
BRAMBLE
BROOKLYN
2 TGL Founders Reserve
¾ Lime Juice
¾ Grenadine
2 dashes Absinthe
2 Malfy Gin
¾ Lemon Juice
¾ Simple Syrup
3 Berries (black or raspberry)
2 Smooth Ambler Old Scout
.5 Amaro CioCiaro
.25 Maraschino
.25 Dry Vermouth
Glass- Up
Method- Build in tin. Ice. Shake. Strain.
Garnish- Lime wheel
.
Glass- Rocks
Method- Muddle berries in glass. Build
cocktail in tin. Ice. Shake. Strain over
fresh cracked ice.
Garnish- Lemon Wedge, berry
.
.
Glass- Coupe
Method- Build in mixing glass. Ice. Stir.
Strain.
Garnish- Orange peel
.
.
100 CLASSIC COCKTAILS
CAIPIRINHA
2 Cachaca
¾ Simple Syrup
6 lime cubes- ¾ of a whole lime
Glass- Rocks
Method- Build in tin. Ice. Hard shake.
Pour in glass.
Garnish-N/A
.
.
CAMERON’S KICK
CHAMPS ELYSEES
1 TGL Founder’s Reserve
1 Jameson Irish Whiskey
.75 Orgeat
.75 Lemon juice
1.5 Martell Blue Swift
.75 Lemon juice
.50 Green Chartreuse
.50 Simple Syrup
Garnish: Orange twist
Glass: Coupe
Ice: Up
Method: Shake and strain
.
Glass- Coupe
Method- Build in tin. Ice. Shake. Strain.
Garnish- Lemon peel
.
.
CHAMPAGNE
COCKTAIL
1 Sugar Cube/.5 Simple Syrup
2-3 Dashes Aromatic Bitters
Top with Mumm Brut
Garnish: Lemon twist
Glass: Flute
Ice: Up
Method: Build in glass. Top with
Sparkling wine.
.
.
100 CLASSIC COCKTAILS
CHAMPAGNE
JULEP
2 Martell VSOP
.25 Simple Syrup
8-10 Mint leaves
Top with Mumm Brut
Garnish: Mint sprig and orange twist
Glass: Julep/Rocks
Ice: Crushed
Method: Muddle mint and sugar. Add
Cognac and Champagne, stir. Add
Crushed Ice to glass and form ice
mount.
.
.
COLLINS
CORPSE REVIVER #2
COSMOPOLITAN
2 Beefeater Gin
.75 Lemon Juice
.5 Simple Syrup
Top with soda
1 Plymouth Gin
.75 Lillet
.75 Lemon Juice
.75 Orange Liqueur
2 Absolut Citron
1 Lime Juice
1 Cranberry Juice
1 Cointreau
Garnish: Lemon wedge
Glass: Collins
Ice: Rocks
Method: Shake and strain over fresh
ice. Top with soda.
.
Garnish: Orange peel
Glass: Coupe
Ice: Up
Method: Shake and strain.
.
.
Glass- Cocktail
Method- Build in tin. Ice. Shake. Strain.
Garnish- Orange peel
.
.
100 CLASSIC COCKTAILS
DAIQUIRI
2 White Rum
.75 Lime juice
.75 Simple Syrup
Garnish: Lime Wedge
Glass: Coupe
Ice: Up
Method: Shake and strain.
.
.
DEATH IN THE
AFTERNOON
.5 Pernod Absinthe
Top with Mumm Brut
Garnish: N/A
Glass: Flute
Ice: Up
Method: Build in Glass
.
FIZZ-SILVER
FIZZ-GOLD
2 Plymouth Gin
1 Lemon juice
.75 Simple Syrup
1 Egg white
2 Beefeater Gin
1 Lemon juice
.75 Simple Syrup
1 Egg yolk
Garnish: 3 Drops Aromatic Bitters
Glass: Coupe
Ice: Up
Method: Shake for a period and strain.
.
.
Garnish: 3 Drops Aromatic Bitters
Glass: Coupe
Ice: Up
Method: Shake for a period and strain.
.
.
100 CLASSIC COCKTAILS
FIZZ-ROYALE
FITZGERALD
FRENCH 75
2 Monkey 47 Gin
1 Lemon juice
.75 Simple Syrup
1 Whole egg
2 Plymouth Gin
.75 Lemon juice
.75 Simple Syrup
2 Dash Aromatic Bitters
1.25 Beefeater Gin
.75 Lemon juice
.25 Simple Syrup
Top with Mumm Brut
Garnish: 3 Drops Aromatic Bitters
Glass: Coupe
Ice: Up
Method: Shake for a period and strain.
.
Garnish: Lemon twist
Glass: Coupe
Ice: Up
Method: Shake and strain
.
Garnish: Lemon twist
Glass: Flute
Ice: Up
Method: Shake and strain into flute,
top with Sparkling wine.
.
.
GIMLET
2 Beefeater Gin/Absolut Vodka
.75 Lime Juice
.75 Simple syrup
Garnish: Lime wedge
Glass: Coupe
Ice: Up
Method: Shake and strain.
.
.
.
100 CLASSIC COCKTAILS
GOLD RUSH
2 Powers Irish Whiskey
.75 Lemon juice
.75 Honey syrup
Garnish: Lemon wedge
Glass: Rocks/Coupe
Ice: Up or rocks
Method: Shake and strain into glass or
over fresh ice.
.
EASTSIDE
HEMINGWAY
2 Plymouth Gin
1 Lime juice
.75 Simple Syrup
6 mint leaves
3 cucumber wheels
1.75 Light Spanish Style Rum
.25 Maraschino Liqueur
.50 Simple Syrup
.50 Lime Juice
.75 Grapefruit Juice
Glass- Coupe
Method- Build in tin. Ice. Shake. Strain.
Garnish- Cucumber wheels
.
Glass- Coupe
Method- Build in tin. Ice. Shake. Strain.
Garnish- Cherry, lime wheel
.
.
.
HANKY PANKY
1.5 Beefeater Gin
1.5 Lillet Rouge
.25 Fernet Branca
Garnish: Lemon peel
Glass: Coupe
Ice: Up
Method: Stir and strain.
.
.
.
100 CLASSIC COCKTAILS
HEMINGWAY
DAIQUIRI #2
2 White rum
.75 Lime juice
.5 Maraschino Liqueur
.25 Simple Syrup
Garnish: Lime Wedge
Glass: Coupe
Ice: Up
Method: Shake and strain.
.
HARRINGTON
HOT TODDY
IRISH COFFEE
1.5 Absolut ELYX Vodka
.75 Orange Liqueur
.25 Green Chartreuse
2 TGL Founder’s Reserve
.75 Honey syrup
4-5 Hot water
2.5 Jameson
3 hot coffee
.5 raw sugar syrup
1 Unsweetened cream
Garnish: Orange twist
Glass: Coupe
Ice: Up
Method: Shake and strain.
.
Garnish: Lemon twist and Cinnamon
stick
Glass: Toddy Glass
Ice: N/A
Method: Build in glass, top with hot
water.
.
.
.
Garnish: N/A
Glass: Irish Coffee
Ice: none
Method: Stir coffee, whiskey and
sugar. Layer cold cream on top.
.
.
.
100 CLASSIC COCKTAILS
JAPANESE
COCKTAIL
JASMINE
2 Martell VSSD
.5 Orgeat
3 Dashes Aromatic Bitters
1 lemon peel
1.5 Beefeater Gin
.75 Orange liqueur
.75 Campari
.5 Lemon juice
Garnish: Orange peel
Glass: Rocks
Ice: Rocks
Method: Shake and dump
.
.
Garnish: Orange twist
Glass: Coupe
Ice: Up
Method: Shake and strain.
.
.
KIR ROYALE
.5 Crème de Cassis
Mumm Brut
Garnish: N/a
Glass: Flute
Ice: Up
Method: Pour glass of Champagne
and sink Crème de cassis.
.
.
.
LAST WORD
.75 Beefeater Gin
.75 Green Chartreuse
.75 Maraschino Liqueur
.75 Lime juice
Garnish: N/A
Glass: Coupe
Ice: Up
Method: Shake and strain.
.
.
.
.
100 CLASSIC COCKTAILS
LION’S TAIL
2 Rabbit Hole Cavehill
.75 Lime Juice
.5 Simply Syrup
.25 Allspice Dram
2 Dashes Aromatic Bitters
Garnish: Cherry
Glass: Coupe
Ice: Up or rocks
Method: Shake and strain
MANHATTAN
MAPLE LEAF
2 Jefferson’s VSD
1 Lillet Rouge
2 Dashes Aromatic Bitters
. 2 Rabbit Hole Boxergrail Rye
.75 Lemon Juice
.75 Maple Syrup
Garnish: Cherry
Glass: Coupe
Ice: Up
Method: Stir and strain.
.
Garnish: Lemon twist
Glass: Coupe
Ice: Up
Method: Shake and strain.
MARTINI
2.5 Plymouth Gin
.5 Dry Vermouth
1 dash Orange Bitters
Garnish: Lemon peel
Glass: Coupe
Ice: Up
Method: Stir and strain.
.
.
.
100 CLASSIC COCKTAILS
VODKA
MARTINI
2.25 Absolut ELYX Vodka
1 Dry Vermouth
2 Dashes Orange Bitters
Garnish: Lemon twist
Glass: Coupe
Ice: Up
Method: Stir and Strain.
MARTINEZ
2 Beefeater Gin
.75 Lillet Rouge
.25 Maraschino Liqueur
2 Dashes Orange Bitters
Garnish: Orange twist
Glass: Coupe
Ice: Up
Method: Stir and strain.
MARGARITADAISY STYLE
MARGARITATOMMY’S STYLE
1.5 AVION Silver Tequila
1 Orange Liqueur
.75 Lime juice
2 Altos Blanco Tequila
1 Lime juice
.5 Agave nectar
Garnish: Lime wedge
Glass: Coupe
Ice: UP
Method: Shake and dump into glass.
Garnish: Lime wedge
Glass: Rocks
Ice: rocks
Method: Shake and dump into glass.
100 CLASSIC COCKTAILS
MEXICAN
FIRING SQUAD
2 Altos Blanco Tequila
.75 Lime Juice
.75 Grenadine
4 Dashes Aromatic Bitters
Garnish: Lime Wheel
Glass: Rocks/Highball
Ice: Rocks
Method: Shake and strain.
MILK PUNCH
2 Martell Blue Swift
OR
1 Martell VSSD + 1 Jefferson’s VSB
.75 Simple syrup
2 Whole milk
6 Drops Vanilla extract
Garnish: Grated nutmeg
Glass: Coupe
Ice: Up
Method: Shake for a long time and
strain
.
MONTE CARLO
2.25 Jefferson’s Reserve
.5 Benedictine
3 Dash Aromatic Bitters
Garnish: Orange twist/ Cherry
Glass: Coupe
Ice: Up
Method: Stir and strain.
MAI TAI
1 Aged Jamaican Rum
½ Light Agricole Rhum
¾ Lime Juice
½ Orgeat
½ Orange Liqueur
Glass- Rocks
Method- Build in tin. Ice. Quick shake.
Pour. Top with fresh ice.
Garnish- Orange half wheel, mint sprig
.
100 CLASSIC COCKTAILS
MORNING
GLORY
2 TGL Founder’s Reserve
.75 Lemon juice
.5 Simple syrup
1 Egg White
2 drops Pernod Absinthe
Garnish: N/A
Glass: Rocks
Ice: up
Method: Shake for extended period
and strain.
.
MORNING GLORY
FIZZ
2 TGL Founder’s Reserve
.75 Lemon juice
.5 Simple syrup
1 Egg White
2 drops Pernod Absinthe
2 Soda
Garnish: N/A
Glass: Collins/ Highball
Ice: up
Method: Shake for extended period
and strain. Top with Soda
.
MOSCOW MULE
FRESH MOSCOW
MULE
2 Absolut Vodka
.5 Lime juice
Top with ginger beer
Garnish: Lime wedge
2 Absolut Vodka
¾ Lime Juice
¾ Ginger Syrup
2 Club Soda topper
Glass: Mule mug/ rocks
Ice: Rocks
Method: Build in glass. Top with ginger
beer.
Glass- Copper mug or tumbler
Method- Build in tin. Ice. Shake. Strain.
Top with club soda.
Garnish- Lime wedge
.
.
.
.
100 CLASSIC COCKTAILS
MOJITO
2 Light Spanish Style Rum
1 Lime Juice
¾ Simple Syrup
1 Club Soda topper
10 Mint leaves
Glass- Collins
Method- Build in tin. Ice. Quick shake.
Pour in glass. Top with fresh ice. Top
with Club Soda.
Garnish- Mint sprigs, lime wheel
NEGRONI
1 Beefeater Gin
1 Campari
1 Lillet Rouge
Garnish: Orange twist
Glass: Rocks/Coupe
Ice: Rocks/ Up
Method: Stir and strain over new ice or
up.
OLD FASHIONED
2 Jameson Black Barrel
.25 Simple Syrup
2 Dashes of Aromatic Bitters
Garnish: Orange twist
Glass: Rocks
Ice: Rocks
Method: Stir and strain over fresh ice
OLD PAL
1 Rabbit Hole Boxergrail Rye
1 Campari
1 Dry Vermouth
Garnish: Orange Twist
Glass: Rocks/Coupe
Ice: Rocks/Up
Method: Stir and strain.
100 CLASSIC COCKTAILS
PEGU CLUB
PISCO SOUR
2 Beefeater Gin
.75 Orange Liqueur
.75 Lime juice
2 Dashes Aromatic Bitters
1 Dash Orange Bitters
2 Pisco
¾ Lemon Juice
¾ Simple Syrup
1 Egg white
Garnish: Orange slice
Glass: Coupe
Ice: Up
Method: Shake and strain.
Glass- Up
Method- Build in tin. Dry shake. Ice.
Shake. Strain.
Garnish- Lemon Wedge, 5 dashes of
bitters
PIMM’S CUP
1.25 Pimm’s No.1
1.25 Monkey 47
1 Lemon juice
.75 simply syrup
4 Cucumber slices
Top with Soda
Garnish: Minth Sprig/Cucumber wheel
Glass: Collins
Ice: Rocks
Method: Muddle cucumbers , add
ingredients, shake. Top with soda.
PINA COLADA
2 Malibu Coconut Rum
2 Pineapple juice
.5 Lime juice
.5 coconut cream
Garnish: Cherry, Lime slice
Glass: Hurricane/ Tiki Mug
Ice: Crushed/ rocks
Method: Shake and strain.
100 CLASSIC COCKTAILS
PREAKNESS
PRESBYTERIAN
2 Smooth Ambler Contradiction
.75 Lillet Rouge
.5 Benedictine
2 Dashes Aromatic Bitters
1.5 TGL Founder’s Reserve
.25 Lemon juice
2 Dashes Peychaud’s Bitters
Top with Ginger beer/Soda
Garnish: Orange twist and cherry
Glass: Cuope/Rocks
Ice: Up/Rocks
Method: Stir and strain.
Garnish: Lemon wedge/wheel
Glass: Rocks/ Highball
Ice: Rocks
Method: Shake and strain. Top with
Ginger beer/Soda
PINK LADY
1.5 Beefeater Gin
.5 Apple brandy
.75 Lemon juice
.75 Grenadine
1 Egg White
Garnish: Cherry
Glass: Coupe
Ice: Up
Method: Shake for extended period
and strain.
PALOMA
2 AVION Silver Tequila
½ Lime Juice
5 Grapefruit Soda
Glass- Collins
Method- Build in glass. Ice.
Garnish- Lime wedge, salt
100 CLASSIC COCKTAILS
QUEEENS PARK
SWIZZLE
2 Light Spanish Style Rum
1 Lime Juice
¾ Simple Syrup
1 Club Soda topper
10 Mint leaves
Glass- Collins
Method- Build in tin. Ice. Quick shake.
Pour in glass. Top with fresh ice. Top
with Club Soda.
Garnish- Mint sprigs, 3 Dashes
Peychauds, 3 Dashes Angostura Bitters
RAMOS GIN FIZZ
1.5 Plymouth Gin
.75 Simple Syrup
.25 Lime juice
.25 Lemon juice
1 Cream
1 egg white
2 dashes Orange Flower Water
Club Soda
Glass: Collins
Method: Build in shaking tin. Dry shake 15
seconds. Ice shake. Strain in glass. Wait 15
seconds. Top with Club Soda.
ROSITA
1.5 Altos Reposado Tequila
.5 Campari
.5 Dry Vermouth
.5 Lillet Rouge
2 Dashes Aromatic Bitters
Garnish: Lemon twist
Glass: Rocks
Ice: Rocks
Method: Stir and strain.
RUSTY NAIL
1.5 Chivas Regal
.75 Drambuie
1 Dash Aromatic Bitters
.25 Peated Scotch
Garnish: Orange twist
Glass: Rocks
Ice: Rocks
Method: Stir and strain.
100 CLASSIC COCKTAILS
RICKEY
2 Beefeater/ Absolut
.25 Simple Syrup
.75 Lime juice
Club Soda
Garnish: Lime Wedge
Glass: Collins
Ice: Rocks
Method: Build in glass. Top with Club
Soda.
Rye Buck
2 Rabbit Hole Boxergrail Rye
.25 Simple Syrup
2 Dashes Aromatic Bitters
Ginger Beer
Garnish: Lemon Wedge
Glass: Rocks/ Collins
Ice: Rocks
Method: Build in glass. Top with Ginger
beer.
WHISKEY SOUR
2 Jefferson’s VSB
¾ Lemon Juice
¾ Simple Syrup
Glass- Rocks
Method- Build in tin. Ice. Shake. Strain
over fresh ice.
Garnish- Lemon Wheel
SARATOGA
BRACE-UP
1.5 Martell VSSD
.5 Simple Syrup
.25 Lemon Juice
.25 Ricard Absinthe
1 Whole egg
Garnish: Cherry
Glass: Rocks
Ice: Up
Method: Shake for extended period.
Fine strain into rocks glass.
100 CLASSIC COCKTAILS
SATAN’S
WHISKERS
1 Beefeater Gin
.25 Dry Vermouth
.5 Lillet Rouge
.5 Orange Liqueur
.5 Orange juice
Garnish: Lime wheel
Glass: Coupe
Ice: UP
Method: Shake and strain
SAZERAC
SIDECAR
SOUTHSIDE
2 Martell Blue Swift
.25 Simple Syrup
6 Dashes Peychaud’s Bitters
2 Bar spoons Ricard Absinthe
2 Martell VSSD
.75 Orange Liqueur
.5 Lemon Juice
.25 Simple Syrup
2 Monkey 47 Gin
1 Lemon juice
.75 Simple syrup
6-8 mint leaves
Garnish: Lemon twist
Glass: Rocks
Ice: Up
Method: Stir and strain.
Garnish: Lemon twist
Glass: Coupe
Ice: Up
Method: Shake and strain.
Garnish: Mint sprig
Glass: Coupe
Ice: Up
Method: Shake hard to bruise mint.
Fine strain in glass.
100 CLASSIC COCKTAILS
SPRITZ
1.5 Suze/Lillet
1.5 Soda
1.5 Mumm Brut
Garnish: Orange slice
Glass: Wine glass
Ice: Rocks
Method: Build in glass over ice.
STINGER
2 Martell Blue Swift
.5 Crème de menthe
Garnish: Orange peel optional
Glass: Coupe
Ice: Up
Method: Shake and strain.
SUFFERING
BASTARD
1 Smooth Ambler Old Scout
1 Beefeater Gin
.75 Lemon juice
.5 Simple Syrup
1 Dash Aromatic Bitters
Top with Ginger Beer
Garnish: Lemon wedge
Glass: Collins/Highball
Ice: Rocks
Method: Shake and strain in glass. Top
with ginger beer.
.
SINGAPORE SLING
1.5 Beefeater Gin
.25 Cherry Heering
.25 Orange liqueur
.25 Benedictine
.25 Grenadine
1 Lime Juice
.75 Pineapple Juice
1 Dash Aromatic Bitters
Top with Soda
Garnish: Pineapple wedge/ Mint sprig
Glass: Collins
Ice: Rocks
Method: Shake, strain, top with soda.
100 CLASSIC COCKTAILS
TAILSPIN
1 Beefeater Gin
1 Lillet Rouge
1 Green Chartreuse
1 Bar spoon Campari
Garnish: Lemon and Orange Peel,
Glass: Rocks
Ice: Rocks
Method: Stir and strain.
.
TIPPERARY
2 Jameson Irish Whiskey
.75 Lillet Rouge
.25 Green Chartreuse
Garnish: N/A
Glass: Coupe
Ice: Up
Method: Stir and strain.
TWENTIETH CENTURY
WARD 8
1.50 Monkey 47
.75 Lemon Juice
.75 Lillet Blanc
.75 Crème Cacao
2 TX Bourbon
½ Lemon Juice
½ Orange Juice
½ Grenadine
Glass- Coupe
Method- Build in tin. Ice. Shake. Strain.
Garnish- Lemon peel
.
Glass- Up
Method- Build in tin. Ice. Shake. Strain.
Garnish- Orange, cherry
100 CLASSIC COCKTAILS
VEUIX CARRÉ
.75 Rabbit Hole Boxergrail
.75 Martell Cognac VSSD
.75 Lillet Rouge
.25 Benedictine
2 Dashes Aromatic Bitters
2 Dashes Peychaud’s Bitters
Garnish: Lemon twist
Glass: Rocks
Ice: Rocks
Method: Stir and strain
.
.
WALTZING
MATILDA
1.5 Beefeater Gin
1 Lillet
.75 Lemon juice
.5 Passionfruit syrup
Top ginger beer
Garnish: Lemon wedge/ mint sprig
Glass: Wine
Ice: Rocks
Method: Shake and strain. Top with
ginger beer.
WHITE RUSSIAN
1 Absolut
1 Kahlua
1 Milk
Garnish: N/A
Glass: Rocks
Ice: Rocks
Method: Shake and strain
ZOMBIE
1 Light Spanish Style Rum
.5 Gold Agricole Rhum
.25 Dark Jamaican Rum
.25 151 Rum
2 dashes Angostura Bitters
2 dashes Pernod Absinthe
.75 Lime Juice
.50 Grapefruit Juice
.50 Velvet Falernum
.50 Grenadine
Glass- Cracked ice
Method- Build in tin. Ice. Shake. Strain.
Garnish- Grapefruit, cherry, mint