Ingredients:

2 oz. Beefeater gin

½ oz. Maraschino Liqueur

½ oz. fresh lemon juice

Preparation: Shake all ingredients with ice and strain into a chilled cocktail glass

Ingredients:

1½ oz. white peach puree (For 1 quart of peach puree add 4 ounces of simple syrup and couple of dashes of Grenadine for color)

4 oz. Perrier-Jouët Champagne

Preparation: Put peach puree in bottom of mixing glass, no ice. Slowly pour Champagne while gently stirring, so as not to lose the effervescence. Strain into a Champagne flute.

Optional: ½ oz. Peach Liqueur

Optional: float a ½ ounce of imported peach liqueur.

Ingredients

¾ oz. Chivas Regal Scotch Whisky

¾ oz. Cherry Heering

¾ oz. Italian Sweet Vermouth

¾ oz. fresh-squeezed orange juice

Preparation: Shake and strain into a cocktail glass. Garnish with an orange peel.

Ingredients

1½ oz. Absolut vodka

2 dashes Worcestershire sauce

4 dashes Tabasco sauce

Pinch of salt and pepper

¼ oz. fresh lemon juice

4 oz. tomato juice

Preparation: Combine all ingredients in mixing glass and roll back and forth into tin to mix . Strain into an iced goblet. Garnish with wedge of lemon and lime on a side plate. A dash of celery salt is a nice touch

Ingredients

2 oz. Janeiro cachaça

1½ barspoons of sugar or ¾ oz. simple syrup

½ lime, quartered

Preparation: Place lime quarters in the mixing glass, add the sugar or syrup and muddle. Chill a rocks glass with cracked ice. Add cachaça (or white rum, for a Caipirissima, or Absolut vodka, for a Caipiroska) to the mixture, add ice and shake well. Pour the contents of the mixing glass back into the chilled rocks glass and serve. 

1½ oz. Beefeater Gin, genever gin, bourbon or Absolut vodka

¾ oz. fresh lemon juice

¾ oz. simple syrup

Club soda

Preparation: Shake spirits, lemon juice and simple syrup with ice, strain into an iced Collins glass and fill with soda. Garnish with a cherry and an orange slice. For a Vodka Collins, replace the gin with Absolut vodka. For an old-style John Collins, use a genever gin or a good American bourbon whiskey.

Ingredients

1½ oz. Absolut Citron vodka

¾ oz. Cointreau

¼ oz. fresh lime juice

1 oz. Ocean Spray Cranberry Juice Cocktail

Preparation: Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with an orange peel.

Ingredients

1½ oz. white rum

¾ oz. simple syrup

¾ oz. fresh lime juice

Preparation: Shake all ingredients with ice and strain into a small cocktail glass. Garnish with a lime wheel. Juice of half a lime, half a teaspoon superfine sugar, 2 oz. rum (assembled in that order, stirring the sugar into the lime juice before adding the rum).

Ingredients

2½ oz. Beefeater gin

½ oz. preserved lime juice (Rose’s or Angostura)

Preparation: Shake ingredients well with ice and strain into a chilled martini glass or serve over ice in an old-fashioned glass. Garnish with lime wedge

Ingredients

1½ oz. Beefeater gin

¾ oz. fresh lemon juice

¾ oz. simple syrup (or 1 teaspoon superfine sugar)

Club soda

Preparation: Shake the gin, lemon juice and simple syrup and strain into a highball glass. Fill with club soda. No garnish.

Ingredients

2 oz. The Glenlivet single-malt Scotch whisky or Redbreast Irish whiskey

1 well-filled barspoon demerara sugar or ¼ oz. honey

1 strip of thin-cut lemon peel

2-4 oz. boiling water

Preparation: Rinse out a mug or hot whiskey glass with boiling water, to warm it. Add the sugar or honey, the lemon peel and half an oz. or so boiling water. Stir until sugar or honey has dissolved. Add the whisky and another 1½ to 2½ ounces water, depending on how stiff a drink is required.

Irish Coffee [1940-1950]

Ingredients

1½ oz. Jameson Irish whiskey

1 oz. simple or brown sugar syrup (equal parts of water and brown sugar, dissolved)

4 oz. brewed coffee

Lightly whipped unsweetened cream

Preparation: Combine whiskey, coffee and syrup in an Irish coffee glass. Ladle a layer 1 inch (2.5 mm) thick of cream on top.

Ingredients

2 oz. aged rum (Jamaican if possible)

¾ oz. fresh lime juice

¾ oz. orange curaçao

1 teaspoon orgeat syrup

Preparation: Shake well with ice and strain into an old-fashioned glass filled with ice. Garnish with a wheel of lime, a mint sprig and if possible a Sonya orchid

Ingredients

2 oz. Lot 40 Canadian Rye whisky or bourbon whiskey

1 oz. Italian sweet vermouth

2-3 dashes Angostura bitters

Preparation: Pour all ingredients over ice in a mixing glass and stir as you would a Martini. Strain into a chilled cocktail glass. Garnish with a cherry, although many discriminating drinkers prefer theirs with a twist. Note: If you prefer a dry Manhattan, use dry vermouth and garnish with a lemon peel. For a Perfect Manhattan, use ½ oz. each of dry and sweet vermouth and, again, deploy the peel

Ingredients

2 oz. Olmeca Altos Plata or Tequila Avión Silver

¾ oz. fresh lime juice

½ oz. agave nectar

( ½ oz. simple syrup is optional but necessary for many guests.)

Coarse salt

Preparation: Combine first three ingredients in a mixing glass with ice. Shake well and strain into a chilled salt- rimmed cocktail glass. Garnish with a lime wedge. Salting the rim: Frost the edge of the cocktail glass by rubbing a lime wedge on the outside rim of the glass, then dipping it into a saucer of coarse salt. Salt inside the glass is not a desirable outcome of this process. Note: Never use iodized salt on the rim of the glass.

Ingredients

1½ oz. Beefeater London dry gin

1½ oz. French dry vermouth

1 or 2 dashes orange bitters

Preparation: Stir all ingredients with ice to chill and twist orange peel or lemon peel over the top.

Ingredients

2½ oz. straight bourbon or rye whiskey, or Martell VSOP cognac

1 oz. simple syrup or 2 teaspoons superfine sugar

2 to 4 sprigs of mint (use tender, young sprigs, since they last longer and look better)

Preparation: Put the simple syrup or the sugar and ½ oz. water in the bottom of a highball glass. Add 5 or 6 mint leaves (from the bottom of the sprig) and press lightly with a muddler. Add half of the spirits and fill with crushed or finely cracked ice. Swirl with a barspoon until the outside of the glass frosts. Add more crushed ice and the remaining liquor. Stir again to frost the glass. Garnish with at least 1 sprig of mint, and preferably 3. Add a straw.

Ingredients

1½ oz. white rum

¾ oz. fresh lime juice

¾ oz. simple syrup

1 mint sprig and 4 mint leaves (use tender, young mint tops; peppermint is best because it doesn’t wilt and retains its shape).

1 oz. soda

Preparation: In a mixing glass muddle mint leaves with simple syrup. Add lime juice and rum and fill with ice. Shake vigorously and strain over fresh ice into a highball glass. Top with soda and garnish with a fresh mint sprig.

Ingredients

1 oz. Beefeater London dry gin

1 oz. Campari

1 oz. Italian sweet vermouth

Preparation: Combine all ingredients in an iced old-fashioned glass and stir. Garnish with an orange peel or orange slice. The count liked his topped with a splash— say, an ounce or so—of soda. Others prefer theirs served straight up, in which case it should be stirred with ice, strained into a chilled old fashioned glass and garnished with the peel, not the slice.

Old-Fashioned [1800-1810]

Ingredients

2 oz. Lot 40 Canadian Rye whisky or bourbon whiskey

2-3 dashes Angostura bitters

1 sugar cube or a well-filled barspoon of superfine sugar

Splash water or soda

Preparation: Muddle the sugar and the Angostura bitters in the splash of soda (about a barspoon—no more) until the sugar is dissolved, forming a syrup in the bottom of the glass. Add the whiskey and the ice, and stir. Garnish with a fresh twist of orange peel.

Ingredients

2 oz. Pisco

1 oz. fresh lime juice

1 oz. simple syrup

Several drops of Angostura bitters

1 small egg white

Preparation: Shake all ingredients very hard with ice and strain into a small cocktail glass. Garnish with several drops of Angostura bitters on top of the foam created by the egg whites.

Ingredients

2 oz. straight rye whiskey

3-4 dashes Peychaud’s bitters

Splash of Pernod 68 absinthe (or regular Pernod)

½ oz. simple syrup or 1 sugar cube and a tiny splash of water

Preparation: Take two small old-fashioned glasses and chill one with ice while preparing the drink in the other by combining the rye, syrup or sugar, and the bitters and stirring with ice (preferably cracked) to chill. Empty the first glass of its chilling ice, splash a little absinthe into it, swirl it around to coat the inside, and pour it out. Strain the contents of the second glass into it and twist the lemon peel over the top.

Ingredients

1½ oz. Martell VS or VSOP cognac

¾ oz. Cointreau

½ to ¾ oz. fresh lemon juice

Preparation: Shake all ingredients with ice and strain into a cocktail glass with sugared rim. Garnish with an orange peel.

Ingredients

1½ oz. bourbon or rye whiskey—or indeed any other kind of whiskey

¾ oz. simple syrup

¾ oz. fresh lemon juice

Preparation: Shake all ingredients with ice and strain into an old-fashioned glass or a special sour glass. Garnish with a flag (an orange slice and a cherry). This drink is equally delicious when made with Irish whiskey. Some brave souls even like theirs with Scotch.