(shooter)

1.5 oz Lemon Vodka (Absolute Citron) lemon coated glass rim with sugar

(lick sugar, gulp vodka, bite lemon)

(Collins glass)

1.5 oz Gin

3 oz Sweet & Sour

(1 oz lemon juice, .5 simple surup)

0.5 oz Soda

garnish w/marchino cherry &/or orange slice

(rocks)

1.5 oz Vodka

0.5 Khalua

 for White Russian add heavy cream

(frozen/ice in a blender -or- up in chilled martini glass)

1.5 oz Dark -or- Light Rum

1 oz lime juice

1 oz simple syrup

(or - 2 oz Sweet & Sour Mix) 

(chilled martini glass)

2 oz cold alcohol (Gin or Vodka)

6-8 drops of Vermouth (dash)

* * *

Dry Martini = 3 to 4 drops Dry Vermouth

Extra Dry Martini = 1 to 2 drops Dry Vermouth

Desert Dry Martini = no Vermouth

Perfect Martini = Dash of both Sweet & Dry Vermouth

garnish with olive or lemon twist

(rocks -or- chilled martini glass)

6 to 8 drops of Sweet Vermouth

2 oz Whiskey or Bourbon

(cherry garnish / cherry juice optional)

for Dry Manhattan: 3 to 4 drops of Dry Vermouth

2 oz Whiskey or Bourbon

(lemon wedge garnish)

(chilled martini glass)

1.5 oz Vodka

0.5 oz Cointreau

Splash of Lime Juice

Splash of Cranberry Juice

(lime wedge or orange twist)

(rocks)

6 to 8 drops of Sweet Vermouth

2 oz Scotch

(collins glass -or- silver mug)

2 oz vodka

4-6 oz ginger beer

.5 oz lime juice

(or squeeze 1/2 lime into glass & drop before ice & liquids)

(Collins glass)

2 oz vodka

2-3 oz cranberry juice cocktail

.5 oz lime juice

top w/club soda

(garnish with lime slice &/or mint sprig)

(collins glass w/ice)

2 oz vodka

4 oz grapefruit juice

(garnish lemon -or- lime wedge)

(hi-ball w/ice)

1.5 vodka

2 oz cranberry

2 oz pineapple juice

(hi-ball w/ice)

1.5 vodka

4 oz grapefruit juice

1.5 cranberry juice

(grapefruit first, then top w/cran juice - garnish w/lime)

(celery salt rim of pint glass)

1 lemon &/or lime wedge

2 oz vodka

4 oz tomato juice

1-2 dashes of tabasco

2 tsp horseradish

2 dashes of Worcestershire

1 pinch: celery salt, black pepper & paprika

(Garnish: celery stalk + lime wedge)

***in a shaker, squeeze lemon & lime and drop skins, fill w/ice, add remaining ingredients. Shake and strain over ice in pint glass

*Optional: rim glass w/sugar and top off w/Champagne

1.5 oz vodka

.25 Chambord® raspberry liquor

.25 pineapple juice

shake and strain...garnish: lemon peel twist 

(chilled martini glass)

3 oz gin

1 oz vodka

.5 oz Lillet Blanc Wine (fortified/orange wine)

shake and strain into a chilled martini class

(squeeze lemon peel over finished cocktail and lay on top)

(chilled martini glass)

1 oz gin

1 oz cherry flavored liquor

1 oz absinthe

1 oz lime juice (juice of 1/2 lime)

Shake and strain, lime twist garnish

(rocks glass)

2 oz spiced gin (Bombay Sapphire)

~6 mint leaves

3/4 oz simple syrup

3/4 oz lime juice

3 drops cocktail biters

Shake and strain over ice, extra mint sprig for garnish

(Old Fashion)

1 oz Campari

1 oz Gin

1 oz sweet vermouth

Pour over ice and stir until mixed, add orange 1/2 wheel

(Champagne flute) .

.5 oz lemon juice

.5 oz simple syrup

1 oz Gin or Cognac

3 oz Champagne

shake and strain all but Champagne 

top with Champagne, add lemon twist garnish

(chilled martini glass)

1 oz gin

1 oz Lillet Blanc

1 oz fresh squeezed lime juice

1 oz orange liqueur (Cointreau)

1 drop absinthe

Shake & strain into chilled martini glass

cherry for garnish

Salt rim of martini (up) -or- rocks glass (ice)

.75 lime juice

1 oz Cointreau or triple sec

1.5 oz White tequila

Shake and strain all ingredients into glass

Optional: lime wedge or twist

(tall glass)

~10 fresh mint leaves

1/2 lime, cut into 4 wedges

2 tablespoons simple syrup

1.5 fluid ounces white rum

.5 cup club soda

***

Muddle mint & lime together, continue adding all the lime, then add syrup. Fill glass with ice, then add rum, soda and stir.

Garnish with lime and/or mint

(chilled martini glass)

1.5 oz white rum

.25 oz maraschino liqueur

.5 oz grapefruit juice

.75 oz lime juice

.75 oz simple syrup

Shake and strain all ingredients into into a chilled cocktail glass. 

hi-ball, ice-filled glass 

2 oz dark rum

3 oz ginger beer

Optional: Lime wedge for garnish

(tall glass)

1.5 oz Light Rum

2 oz Coke

over ice with straw

lime garnish

(rocks glass)

1 brown sugar cube

.5 tsp white sugar

3 dashes Angostura Bitters

1 dash Orange Bitters (Regan's #6)

.25 Cold water

2 oz George Dickel #12 TN Whiskey

(or comperable American whiskey)

* * *

Add all ingredients into mixing glass and muddle to break down the sugar and stir briefly to mix. Fill w/ice and stir again. Strain into rocks glass with fresh ice. Twist slices of lemon and orange peel over the top and drop them in.

(rocks)

.75 oz Fresh lemon juice

.75 oz Simple syrup

1.5 oz Bourbon

Garnish: Cherry and/or lemon wedge

(Julep or rocks glass)

.25 oz simple syrup

~8 Mint leaves

2 oz Bourbon

***In a Julep cup or rocks glass, lightly muddle the mint and syrup. Add the bourbon and pack tightly with crushed ice. Stir until the cup is frosted on the outside. Top with more crushed ice to form an ice dome and garnish with a few drops of bitters, if desired, and a mint sprig.

Garnish: Bitters (optional) and mint sprig

(cocktail/martini glass)

Lagavulin 16-Year-Old Single Malt Scotch Whisky

2 oz Bulleit Bourbon

1 oz Dolin Rouge Vermouth

.5 oz Dolin Dry Vermouth

3 dashes Regans’ Orange Bitters No. 6

***

Rinse a cocktail glass with the Scotch and set aside. Add the remaining ingredients to a mixing glass and fill with ice. Stir until chilled and strain into the prepared glass.

(old fashion)

1 sugar cube

1.5 ounces rye or American whiskey

2 dashes of Peychaud’s Bitters

Dash of angostura bitters

Dash of absinthe

(can substitute Herbsaint, Pernod, or Ricard)

Twist of lemon peel

***

Fill an Old Fashioned glass with ice. Put the sugar cube in a second Old Fashioned glass with just enough water to moisten it; then crush the cube. Add the rye, the two bitters, and a few cubes of ice, and stir. Discard the ice from the first glass, and pour in the absinthe. Turn the glass to coat the sides with the absinthe; then pour out the excess. Strain the rye mixture into the absinthe-coated glass. Twist and squeeze a lemon peel over the glass. Rub the rim of the glass with the peel, discarding it when finished.

4 ounces coffee

1.5 ounces Irish whiskey

1 teaspoon brown sugar

Dollop of freshly whipped cream

**Combine the coffee, whiskey, and sugar in a hot Irish coffee mug; then float whipped cream on top.

(cocktail/martini glass)

Coat the rim of a cocktail glass with sugar and set aside

1.5 oz VS or VSOP Cognac

.75 oz Cointreau

.75 oz Fresh lemon juice 

**Add ingredients to a shaker and fill with ice.

Shake, and strain into the prepared glass.

Garnish with a orange peel slice.

(mug -or- an Irish coffee glass)

1 oz brandy, whiskey, or rum

1 Tbsp honey

1/4 lemon

1 cup hot water

1 tea bag

••Coat the bottom of a mug or an Irish coffee glass with honey. Add the liquor and the juice of the lemon quarter. Pour the steaming tea into the glass and stir.

(wine flute)

.25 oz creme de cassis

2.25 oz dry white wine

**Pour the creme de cassis into a wine glass.

Slowly add the dry white wine.

(chilled cock tail/martini glass)

1.5 oz. bourbon

1 oz. Campari

1 oz. sweet vermouth

Ice cubes

Tools: mixing glass, barspoon, strainer

Garnish: orange slice, lemon twist or cherry

**Stir long and well with ice in a mixing glass and strain into a cocktail glass.

(rocks)

1 oz Campari

1 oz Cinzano Rosso Vermouth

Club soda

**Pour the Campari and vermouth into a rocks glass filled with ice. Add a splash of club soda

Garnish with an orange twist

(rocks)

1/2-inch thick English cucumber wheel 1/2-inch thick lemon wheel

2 ounces Pimm’s No.1

4 ounces 7UP (or ginger ale)

••Gently muddle the cucumber and lemon slices in a chilled rocks glass. Pour in the Pimm’s and 7UP or ginger ale, and stir to combine.  Add ice to fill the glass.

Garnish with the lemon twist.

(old fashion glass)

1 lime, quartered

2 tsp fine sugar

2 oz cachaca

**place the lime wedges and sugar into an old-fashioned glass. Muddle well. Fill the glass with ice cubes. Pour in the cachaca. Stir well.

(rocks)

2 to 3 ounces Prosecco or any sparkling wine

1.5 ounces Aperol

Splash of soda water, sparkling water or mineral water

* * *

GARNISH: Orange wedge or slice Green Olive (optional)

**Fill a glass (highball glass or white wine glass) 1/4 full with ice cubes (you want to chill the drink and not water it down). Pour in the Prosecco and then top with Aperol. Add the soda water. Stir gently until mixed.

NOTE: Garnish with an orange slice (either add slice of orange, twisting to release some juice and placing in the glass or simply use orange slice as garnish).  Some places add a green olive (your choice).

(collins glass or up/wine flute)

2 oz orange juice

Champagne

**Pour orange juice into a collins glass over two ice cubes. Fill with chilled champagne, stir very gently, and serve.

(flute)

1 oz peach nectar

.5 tsp fresh lemon juice

.5 oz peach schnapps

1.5 oz chilled, dry Champagne

1/4 cup crushed ice

**Mix the peach nectar, lemon juice and schnapps in a chilled glass. Add half a cup (or more) of crushed ice, stir, and add the champagne.

(mix in tall glass)

2 oz knob creek rye

.25 oz lairds apple brandy

.25 oz spiced simple syrup

2 drops fee black walnut bitters

**chill rocks glass

in separate mixing glass, stir ingredients until cold

dump ice and rinse cold glass with armagnac brandy

strain into rinsed glass

(flame) orange, express, discard

(Chilled coupe glass)

2 oz Weller reserve (bourbon)

.75 oz Rothman & Winter Pear liquer

.25 Taylor Falenum liquer

3 drops falernum bitters

expressed lemon

**combine all in a clear mixing glass

stir/strain into chilled coupe

express lemon

(Flute)

2 oz house rum mix

(lime, orgeat, scarlett ibis rum, gran marnier, barbancourt 8 yr rum)

4 drops tiki bitters

4 oz Marquis de la Tour brut rose NV

**pour rum mix & bitters in flute

add Marquis to top

mix with spoon or straw

garnish with mint

(rocks)

1.5 oz Hendricks gin

.5 0z Gilka (caraway seed liquor)

.75 oz lime juice

.75 simple syrup

handful of arugula

6 drops hopped grapefruit bitters

**combine in shaker

shake/strain into rocks glass

fill with ice

garnish w/arugula leaf

(chilled martini glass)

2 oz Purity vodka

1 oz Dolin Blanc vermouth

.5 oz sage simple syrup

4 drops orange citrate

4 drops Boston bittahs

~6 sage leaves

**chill martini glass

combine ingredients in a shaker

shake and strain into chilled martini glass

garnish with small sage leaf

(collins glass)

2 oz Los Altos Tequila

.5 oz St. Germaine

1.5 oz grapefruit juice

muddled jalapeno

pinch salt

.25 oz lime juice

pinch salt

soda

**combine everything in shaker except soda

strain into a collins glass with ice

top with soda

garnish w/jalapeno & lime

(rocks)

(will be mixed already)

1 oz cold river gin

.5 oz bittermans citron sauvage

.5 Aperol

1 oz dolin rouge

1 drop regans bitters

**Pour 3 oz of barrel aged liquor into clear mixing glass

add ice and stir

Strain into chilled rocks glass & add cube

Express orange and garnish