La Canita Beach La Canita - Beach

ADONIS 1.5 oz. sweet vermouth OR Noilly Ambre (if available) 1.5 oz. dry nutty sherry (such as a dry Amontillado) 3 dashes orange bitters METHOD: Stir & Strain GLASS: Nick & Nora GARNISH: Orange twist HISTORY: Named after the 1884 Broadway play which played at the Bijou Theatre.

AIR MAIL 1.5 oz. gold or silver rum ¾ oz. lime juice ¾ oz. honey syrup Sparkling wine METHOD: Shake and strain Top with sparkling wine GLASS: Large Coupe GARNISH: Floating lime wheel

ALASKA 2 oz. gin ¾ oz. yellow Chartreuse 5 dashes orange bitters METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Lemon twist HISTORY: Mentioned in the 1930 Savoy Cocktail Book

ALEXANDER 2 oz. gin or cognac ¾ oz. white crème de cacao 1.5 oz. heavy cream METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Grated nutmeg NOTES: Genever makes an amazing base too! HISTORY: The earliest recipes called for gin not brandy. Both are delicious.

V\ALGONQUIN 2 oz. rye whiskey 1 oz. dry vermouth 1 oz. pineapple juice Barspoon simple syrup METHOD: Shake very hard and double strain GLASS: Large Coupe GARNISH: No garnish NOTES: A somewhat forgotten NYC classic. A great Summer whiskey cocktail. Light and elegant. HISTORY: Made famous by the hotel of the same name in Midtown Manhattan.

AMERICANO 1 oz. Campari 1 oz. sweet vermouth METHOD: Build in serving glass Top with soda. Stir GLASS: Etched Highball GARNISH: Orange slice HISTORY: The precursor to the Negroni and popular in the cafes of Milan after WWI.

ANEJO HIGHBALL 1.5 oz. gold rum ½ oz. orange Curacao ½ oz. lime juice 2 dashes Angostura bitters Ginger beer METHOD: Build over ice & stir GLASS: Highball GARNISH: Orange slice NOTES: Very refreshing riff on a Dark & Stormy HISTORY: Created by Dale de Groff

APEROL SPRITZ 2 oz. Aperol Prosecco Splash of soda METHOD: Build over ice and stir GLASS: Wine GARNISH: Orange wheel and green Filthy olive

ARMY & NAVY 2 oz. gin ¾ oz. lemon juice ¾ oz. orgeat syrup Pinch of salt – optional METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Floating lemon wheel NOTES: First mentioned in 1948 in David Embury’s Fine Art of Mixing Drinks HISTORY: Named after the Army & Navy Club, a grand gentlemen’s club that opened in London in 1837.

AVENUE COCKTAIL 1 oz. bourbon 1 oz. Calvados 1 oz. passionfruit puree ½ oz. grenadine 5 drops orange flower water METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Lemon wheel OR flower HISTORY: From the 1937 Café Royal Cocktail Book, once the official guide of the UKBG.

AVIATION 1.5 oz. gin ½ oz. Maraschino ¼ oz. crème Yvette/violette ¾ oz. lemon juice Tsp. simple syrup METHOD: Shake and double strain GLASS: Nick & Nora GARNISH: 3 cherries – skewered, resting across rim AND a lemon twist (discard) HISTORY: Created by German bartender Hugo Ensslin at the Hotel Wallick in Times Square (now closed) around 1916.

0.25 oz Borghetti 0.25 oz Pierre Ferrand Dry Curacao 0.25 oz Baileys Glass: Shot glass METHOD: Chill Borghetti and Dry Curacao and pour over the shot glass. Add Baileys as a float with the help of a barspoon.

BAMBOO 1.5 oz. dry vermouth 1.5 oz. dry sherry 2 dashes orange bitters METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Lemon twist NOTES: A very light, delicate Martini variation, without hard alcohol. A fabulous classic aperitif! HISTORY: Created in the 1890s by Louis Eppinger at the Grand Hotel in Yokohama.

BEAST OF BOURBON 1.5 Old Forester bourbon ¼ oz. Sailor Jerry rum ¼ oz. Mr Black Barspoon honey syrup Barspoon All Spice Dram 2 dashes angostura bitters METHOD: Stir with ice and strain on 1 large cube GLASS: Double Rocks GARNISH: Grated coffee bean and orange twist

BEE’S KNEES 2 oz. gin ¾ oz. lemon juice ¾ oz. honey syrup METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Lemon twist

BENSONHURST 2 oz. rye whiskey 1 oz. dry vermouth ¼ oz. maraschino ¼ oz. Cynar METHOD: Stir and strain GLASS: Large Coupe GARNISH: Cherries AND lemon twist (discard) NOTES: Another Manhattan variation named after a Brooklyn neighborhood HISTORY: Created by Chad Solomon, well known NYC bartender

BETWEEN THE SHEETS 1 oz. cognac 1 oz. white rum ½ oz. Cointreau ¾ oz. lemon juice METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Orange twist NOTES: This is a rather potent cocktail. Beware! HISTORY: This version is the more widely known of the two. Very tart & delicious!

BIJOU 1.5 oz. gin 3/4 oz. sweet vermouth 1/2 oz. green Chartreuse 5 dashes orange bitters METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Lemon twist NOTES: Very similar to a Tipperary Cocktail but with gin instead of Irish whiskey HISTORY: From C.F. Lawlor’s 'The Mixicologist', 1895.

BLACK VELVET Stout Champagne METHOD: Fill half the glass with Guinness. Allow to settle. Then slowly top up with Champagne (not Prosecco) GLASS: Flute GARNISH: None NOTES: A popular drink in the UK, a strange yet delicious combination. HISTORY: Said to have been created after the death of Prince Albert in 1861. With the country in mourning, they ‘blackened’ their Champagne.

BLINKER 2 oz. rye whiskey 1 oz. grapefruit juice ¾ oz. raspberry syrup 5 dashes grapefruit bitters – optional METHOD: Shake and strain up OR on fresh ice GLASS: Large Coupe OR Rocks GARNISH: 3 raspberries on a skewer HISTORY: From Patrick Gavin Duffy’s 'Official Mixer’s Manual', 1934.

BLOOD & SAND 1.5 oz. blended Scotch whisky ½ oz. smoky Islay Scotch ½ oz. Cherry Heering ½ oz. sweet vermouth ¾ oz. orange juice 5 dashes orange bitters Dash saline METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Orange twist NOTES: Typically another shitty OJ drink but the addition of a smoky Scotch, orange bitters and salt definitely helps elevate this drink HISTORY: Named after the 1922 film by Rudolph Valentino.

1.5 oz - vodka/tequila 4 oz - Bloody Mary mix .5 oz - lime juice Method: Put all in a shaker. Roll or throw. Rim the tall (ice tea) glass with pepper and salt. Pour the cocktail over fresh ice. Garnish with olives and lime wedge.

BLUE MOON 2 oz. gin ¾ oz. lemon juice ½ oz. crème Yvette METHOD: Shake and double strain GLASS: Nick & Nora GARNISH: Lemon twist NOTES: Very close cousin of the Aviation, without the maraschino HISTORY: Listed in Hugo Ennslin’s 1917 book 'Recipes for Mixed Drinks'.

BOBBY BURNS 2 oz. blended Scotch ¾ oz. sweet vermouth ¼ oz. DOM Benedictine 2 dashes of Angostura bitters METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Lemon twist NOTES: Similar to the Rob Roy and named after the famous Scottish poet, Robert Burns. HISTORY: Created at the Big Brass Rail bar at the original Waldorf Astoria where the Empire State Building now is.

BOULEVARDIER 1 oz. bourbon ¾ oz. Campari ¾ oz. sweet vermouth METHOD: Stir and strain (Up or On the Rocks) GLASS: Small Coupe / Etched Rocks GARNISH: Orange twist or wedge HISTORY: First created at Harry’s New York Bar in Paris, it’s essentially a cross between a Manhattan and a Negroni. Spiritous, complex, polarizing.

BRAMBLE 1.5 oz. gin ½ oz. crème de mure (blackberry liqueur) ¾ oz. lemon juice ½ oz. simple syrup METHOD: Build on crushed ice and stir Add more crushed ice & drizzle with the mure last GLASS: Double Rocks GARNISH: Lemon wedge and a blackberry NOTES: A true modern classic HISTORY: Created by famous London bartender Dick Bradsell.

BRANDY CRUSTA 1.5 oz. Cognac ½ oz. orange Curacao ¼ oz. Maraschino liqueur ½ oz. lemon juice Tiny dash of simple syrup 1 dash of Angostura bitters METHOD: Shake and double strain GLASS: Nick & Nora GARNISH: Thick sugar rim; Long lemon spiral NOTES: Gets its name from the thick ‘crust’ of sugar HISTORY: A New Orleans classic created in the early 1850s by Joseph Santina who owned the Jewel of the South. It appears in Jerry Thomas’ 1862 first edition

BREAKFAST MARTINI 1.5 oz. gin ¾ oz. Cointreau ¾ oz. lemon juice 1 generous tsp. orange marmalade METHOD: Shake very hard & double strain GLASS: Nick & Nora GARNISH: Orange twist NOTES: A delightfully balanced gin cocktail HISTORY: Created at London’s Lanesborough Hotel by Salvatore Calabrese. A true modern classic! *Actually a twist on the Marmalade Cocktail from The Savoy Cocktail Book (1930)

BRONX COCKTAIL 2 oz. gin ½ oz. dry vermouth ½ oz. sweet vermouth ¾ oz. orange juice METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Orange wheel OR twist NOTES: Very light, delicate, not-so complex & fairly average classic gin cocktail TBH HISTORY: Supposedly invented by Jonny Solon at the Waldorf Astoria in the early 1900s.

BROOKLYN 2 oz. rye ½ oz. dry vermouth ½ oz. Amer Picon ¼ oz. Luxardo Maraschino METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Fresh cherry (if available) OR 3 skewered brandied cherries NOTES: Amazing Manhattan variation HISTORY: First mentioned in Jack’s Manual 1908. A great, complex Manhattan twist.

BROWN DERBY 2 oz. bourbon ¾ oz. grapefruit juice ½ oz. honey syrup (1:1) METHOD: Shake and double strain up OR on fresh ice GLASS: Large Coupe OR Rocks GARNISH: Grapefruit twist OR slice NOTES: Named after the famed restaurant of the same name in Hollywood. Essentially it’s a Gold Rush with grapefruit instead of lemon juice. HISTORY: Buzza & Cardozo’s 'Hollywood Cocktails' book (1930s).

BUMBLEBEE 2 oz. Bacardi 8 Year ¾ oz. lime juice ¾ oz. honey syrup 1 egg white METHOD: Dry shake all ingredients Add ice and shake very hard. Fine strain GLASS: Large Coupe GARNISH: Drops of Angostura bitters HISTORY: Adapted from a recipe from Charles H. Baker’s 'Gentleman’s Companion'

CAIPIRINHA 2 oz. Leblon Cachaca 3 lime wedges – cut in half 3 tsp. raw sugar Dash of simple syrup METHOD: Muddle limes, lime juice & sugar Add Cachaca Add some crushed ice and churn in glass with spoon Cap with more crushed ice GLASS: Etched Rocks GARNISH: Grated lime zest; straw

CAMERON’S KICK 1 oz. blended Scotch 1 oz. Irish whiskey ¾ oz. lemon juice ½ oz. orgeat syrup METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Lemon twist (discard) HISTORY: First mentioned in Harry McElhone’s ABC of Mixing Cocktails (1922). He was the proprietor of the famed Harry’s New York Bar in Paris.

CHAMPS-ELYSEES 1.5 oz. Cognac ½ oz. green Chartreuse ¾ oz. lemon juice ¼ oz. simple syrup 1 dash Angostura bitters METHOD: Shake and double strain GLASS: Nick & Nora GARNISH: Lemon twist HISTORY: From Harry Craddock’s Savoy Cocktail Book, 1930.

CHARTREUSE SWIZZLE ¾ oz. green Chartreuse ¾ oz. velvet falernum ¾ oz. lime juice ¾ oz. pineapple juice METHOD: Swizzle over crushed ice in a highball Cap glass with more crushed ice GLASS: Etched Highball (frozen) GARNISH: Mint sprig + nutmeg HISTORY: Created by famed San Fran bartender Marco Dyionysus. His original specs are different but I prefer this equal parts ratio

CHICAGO FIZZ 1 oz. dark rum 1 oz. tawny port ¾ oz. lemon juice ¾ oz. (demarara) simple syrup 1 egg white METHOD: Dry shake all ingredients Add ice and shake very hard. Add soda to shaker. Strain GLASS: Collins GARNISH: Lemon twist (discard) NOTES: An amazing Winter Fizz

CHRYSANTHEMUM COCKTAIL 2 oz. dry vermouth ½ oz. DOM Benedictine Barspoon of Absinthe 5 dashes orange bitters METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Orange twist NOTES: A lovely elegant wine-based aperitif HISTORY: From Hugo Ensslin’s Recipes for Mixed Drinks, 1916.

CLASSIC CHAMPAGNE COCKTAIL 1 sugar cube soaked in Angostura bitters Champagne METHOD: Place a sugar cube in the centre of a cocktail napkin & rest on top of a flute glass. Douse with the bitters. Drop the cube into the glass. Top with Champagne, slowly GLASS: Flute GARNISH: Lemon twist (discard) NOTES: Some people add a little cognac, which is delicious but makes a very strong drink. Only ever use real French Champagne! No substitutes! HISTORY: First mentioned in Jerry Thomas’ 1862 edition.

CLOISTER 2 oz. gin ½ oz. Yellow Chartreuse ¾ oz. yellow grapefruit juice ½ oz. lemon juice Tiny dash of simple syrup METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Lemon wheel

CLOVER CLUB 2 oz. gin ¾ oz. lemon juice ¾ raspberry syrup (OR grenadine) 1 small egg white METHOD: Dry shake; shake very hard with ice; fine strain GLASS: Large Coupe GARNISH: 3 raspberries on a skewer (if available) AND lemon twist (discard) NOTES: Raspberry syrup is made 2:1 ratio to preserve the raspberries for longer without fermenting/spoiling. HISTORY: Created at Philadelphia’s Bellevue Stratford Hotel where members of the distinguished Clover Club would meet. Circa early 1900s.

COFFEE COCKTAIL 1.5 oz. port 1 oz. Cognac ½ oz. simple syrup 1 whole egg 1 dash Angostura – optional METHOD: Shake extremely hard & double strain (don't dry shake!) GLASS: Flute GARNISH: Grated nutmeg NOTES: A misnomer as it doesn’t actually contain any coffee. It just looks like coffee. Simply delicious though! HISTORY: From Jerry Thomas’ 1887 re-print of his eponymous book, How to Mix Drinks. Essentially this is in the Flip family.

CORN n’ OIL 2 oz. dark rum (preferably from Barbados) ½ oz. Velvet Falernum ½ oz. lime juice 2-3 dashes Angostura bitters METHOD: Build over crushed ice and stir or swizzle well GLASS: Rocks GARNISH: Lime wheel HISTORY: The national cocktail of Barbados

CORPSE REVIVER #2 ¾ oz. gin ¾ oz. Lillet Blanc ¾ oz. Cointreau ¾ oz. lemon juice 1 barspoon of absinthe METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Lemon twist HISTORY: A famous drink from the iconic American Bar at London’s Savoy Hotel. First published in the 1930 Savoy Cocktail Book, written by then Head Bartender Harry Craddock.

COSMOPOLITAN (MODERN) 2 oz. vodka (citrus vodka if available) ¾ oz. Cointreau ¾ oz. lime juice ¾ oz. cranberry juice METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Flamed orange twist (discard) NOTES: This Cosmo is very fresh and tart, as it should be HISTORY: Created by NYC bartender Toby Cecchini (now the owner of Long Island Bar in Brooklyn).

CUBA LIBRE 2 oz. gold/medium bodied rum 1/2 oz. lime juice Cola METHOD: Build GLASS: Highball GARNISH: Lime wheel NOTES: A very refreshing rum & coke HISTORY: ‘Cuba Libre’ was the battle cry of the Cuba Liberation Army during the war of independence. Created around 1900 when Coca Cola first came to Cuba, introduced to the island by American troops.

DAIQUIRI 2 oz. white rum ¾ oz. lime juice ¾ oz. simple syrup METHOD: Shake and double strain GLASS: Nick & Nora GARNISH: Floating fresh lime wheel HISTORY: Created during the late 1800s in Cuba and named after the town and mines of the same name. First mixed by engineer Jennings Cox.

DARK n’ STORMY 2 oz. Gosling’s rum ½ oz. lime juice Ginger beer – to top METHOD: Add ice first, then lime & ginger beer Add the straw now & float rum on top last GLASS: Highball GARNISH: Lime wheel & candied ginger on a skewer HISTORY: The official cocktail of Bermuda.

DEATH IN THE AFTERNOON ½ oz. Absinthe Champagne (not Prosecco) METHOD: Pour champagne first, then add absinthe GLASS: Flute (frozen) GARNISH: Lemon twist (discard) HISTORY: Named after Ernest Hemingway’s famous novel. And enjoyed by the man himself.

DELICIOUS SOUR 2 oz. Applejack ½ oz. peach liqueur/brandy ¾ oz. lime juice ½ oz. simple syrup 5 drops of orange flower water 1 egg white METHOD: Dry shake/Shake with ice very hard. Fine strain GLASS: Flute GARNISH: OFW spray AND piece of fresh peach (if available) HISTORY: One of the better drinks from the 1892 book, 'The Flowing Bowl' by William Schmidt.

EL DIABLO 1.5 oz. blanco tequila ½ oz. crème de cassis ½ oz. lime juice Ginger beer – to top METHOD: Build and add cassis last as a float GLASS: Highball GARNISH: Lime wheel and candied ginger NOTES: A very simple and delicious tequila highball Great for the Cuba Libre/Moscow Mule drinker

EL FLORIDITA 1.5 oz. white or gold rum ¾ oz. sweet vermouth ¼ oz. white crème de cacao ¾ oz. lime juice ½ oz. grenadine METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Lime wheel NOTES: Surprisingly complex cocktail HISTORY: Named after the famous bar of the same name in Havana, Cuba.

EL PRESIDENTE #1 1.5 oz. gold rum 1 oz. dry vermouth (originally made with bianco) ½ oz. orange Curacao Tsp. grenadine METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Lemon twist NOTES: A somewhat forgotten and underrated classic rum cocktail from Cuba HISTORY: Made popular in Havana during Prohibition

ESPRESSO MARTINI 2 oz. vodka ½ oz. coffee liqueur (prefer Mr Black) ¾ oz. simple syrup 1 double espresso METHOD: Shake very very hard. Double strain GLASS: Large Coupe GARNISH: 3 coffee beans in centre NOTES: No awful dairy liqueurs or cream please! HISTORY: Created by Dick Bradsell in London during the late 90s. Originally called the ‘Pharmaceutical Stimulant’.

FAIRBANK COCKTAIL 2 oz. gin 1 oz. dry vermouth ¼ oz. crème de noyaux (Frangelico) 3 dashes orange bitters METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Lemon twist HISTORY: First mentioned in Harry McElhone’s 'ABC of Mixing Cocktails' (1922). He was the proprietor of the famed Harry’s New York Bar in Paris.

FINAL WARD ¾ oz. rye whiskey ¾ oz. green Chartreuse ¾ oz. Maraschino ¾ oz. lime juice METHOD: Shake and double strain GLASS: Nick & Nora GARNISH: Floating lime wheel NOTES: A simple twist on the Last Word, subbing in rye whiskey for gin HISTORY: Created by NYC bartender Phil Ward

FLAME OF LOVE 2.5 oz. vodka ½ oz. dry fino sherry 2 orange twists METHOD: Flame 1 orange twist into glass Shake ingredients and double strain GLASS: Nick & Nora GARNISH: Flamed orange peel over the drink and drop in HISTORY: Created for Dean Martin by bartender Pepe Ruiz at the original Chasen’s in Hollywood.

FLORADORA 1.5 oz. gin ½ oz. raspberry syrup ½ oz. lime juice Ginger ale – to top METHOD: Build over ice & stir GLASS: Highball GARNISH: Lime wheel & raspberries HISTORY: Named after the 1900 Broadway musical.

FOG CUTTER 1 oz. cognac 1 oz. dark rum ½ oz. gin 1 oz. lemon juice 1 oz. orange juice ½ oz. orgeat syrup ¾ oz. Oloroso sherry METHOD: Shake and strain on fresh ice GLASS: Highball GARNISH: Lime wheel NOTES: A somewhat forgotten classic Tiki drink HISTORY: Adapted from Trader Vic’s 1946 recipe

FRENCH 75 1 ½ oz. gin OR house cognac (always ask) ¾ oz. lemon juice ½ oz. simple syrup Sparkling wine – to top METHOD: Shake quickly and strain on ice Top with sparkling wine/Prosecco and stir GLASS: Etched Highball GARNISH: Lemon wheel HISTORY: Named after the 75mm artillery gun used by the Allies in WWI

FRENCH MARTINI 2 oz. vodka ½ oz. crème de cassis/Chambord 1.5 oz. pineapple juice METHOD: Shake very hard Double strain into glass GLASS: Large Coupe GARNISH: No garnish NOTES: A modern classic but a terrible drink; very sweet!

FRENCH PEARL 1.5 oz. gin ½ oz. Pernod ¾ oz. lime juice ½ oz. simple syrup 4 mint leaves – torn METHOD: Shake very hard and double strain GLASS: Large Coupe GARNISH: Lime wheel NOTES: A lively, minty, aniseedy aperitif HISTORY: Created by Audrey Saunders at the Pegu Club, NYC.

GARIBALDI 1.5 oz. Campari Fresh orange juice METHOD: Add 2 ice cubes to glass Add Campari & a little OJ. Stir well to combine Add 1 more ice cube & fill glass with OJ GLASS: Collins GARNISH: Orange wedge resting across top

GIMLET 2 oz. gin (or vodka) ¾ oz. lime juice ¾ oz. (lime) simple syrup METHOD: Shake and double strain GLASS: Large Coupe OR Rocks GARNISH: Floating lime wheel NOTES: Ask if guest wants it ‘Up’ or ‘On the Rocks’ HISTORY: First made in the British Royal Navy to ward of scurvy. Apparently.

GIN BASIL SMASH 2 oz. gin 1 oz. lemon juice ¾ oz. simple syrup 4-5 basil leaves METHOD: Muddle basil & simple Add ice & shake very hard with remaining ingredients Double strain over fresh ice GLASS: Rocks GARNISH: Basil leaf HISTORY: Created by German bartender Joerg Meyer at his bar Le Lion, in Hamburg

GIN FIZZ 1 1/2 oz Gin 1/2 oz Lemon Juice 1/2 oz Sugar Syrup top soda water METHOD: shake all the ingredients except soda water. Pour and top with soda GLASS: collins GARNISH: Lemon Zest NOTE: Silver Fizz (egg white), Golden Fizz (egg Yolk), Royal Fizz (whole egg)

GIN GIN MULE 1.5 oz. gin ¾ oz. lime juice ¾ oz. ginger syrup 8 mint leaves – torn Soda water METHOD: Muddle mint and syrup Shake very hard with remaining ingredients Strain on fresh ice. Top with soda GLASS: Highball GARNISH: Mint sprig NOTES: A gingery gin Mojito. Super refreshing! HISTORY: Created by Audrey Saunders at the Bemelman’s Bar, NYC. A true modern classic!

GIN RICKEY 2 oz. gin 1/2 oz. lime juice Soda water METHOD: Build GLASS: Rocks GARNISH: Lime wheel NOTES: A close relative of the Collins but with no sugar and lime instead of lemon. HISTORY: Named after Colonel Joe Rickey, a DC politician and owner of Shoomaker’s Bar.

GOLD RUSH 2 oz. bourbon ¾ oz. lemon juice ¾ oz. honey syrup METHOD: Shake and strain on fresh ice GLASS: Rocks GARNISH: Lemon wheel NOTES: Essentially a riff on a Whiskey Sour. Delicious! Now a modern classic! HISTORY: Created by T.J Siegal at Milk & Honey NYC, circa 2002.

GOLDEN CADILLAC 1 oz. Galliano Liquori 1 oz. white crème de cacao 1 oz. heavy cream METHOD: Shake and fine strain GLASS: Nick & Nora GARNISH: Grated dark chocolate or cinnamon NOTES: A rather delicious, sweet, creamy dessert cocktail HISTORY: No one really knows but certainly from the 70s disco era

GREENPOINT 2 oz. rye whiskey ½ oz. Yellow Chartreuse ½ oz. sweet vermouth 2 dashes orange bitters 2 dashes Angostura bitters METHOD: Stir & strain GLASS: Nick & Nora GARNISH: Lemon twist HISTORY: Another Manhattan variation, created by former Milk & Honey bartender, Michael McIlroy, now co-owner of Attaboy.

0.20 oz Jameson Irish Whiskey 0.20 oz Peach Snapps 0.20 oz Simple Syrup 0.20 oz Lime Juice Glass: Shot Glass METHOD: Pour all ingredients on a shaker. Shake quick with ice. Serve

HANKY PANKY 2 oz. gin 1 oz. sweet vermouth ¼ oz. Fernet Branca METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Orange twist HISTORY: Created by Ada Coleman who was the head bartender at London’s Savoy Hotel from 1903-1926. She made this for actor Charles Hawtrey. Listed in Harry Craddock’s Savoy Cocktail Book, 1930.

HARVARD 2 oz. cognac 1 oz. sweet vermouth 2 dashes of Angostura bitters Soda water – optional METHOD: Stir and strain Add a splash of soda if you fancy GLASS: Nick & Nora GARNISH: Lemon twist HISTORY: Essentially a brandy Manhattan. Soda is a strange addition but livens the drink. Named after Harvard College.

HEMINGWAY DAIQUIRI 2 oz. white rum ½ oz. Luxardo Maraschino ¾ oz. grapefruit juice ½ oz. lime juice 1 barspoon of simple syrup METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Floating lime wheel HISTORY: Created by bartender Constantino Ribalagua at the El Floridita bar in Havana. Made especially for Ernest Hemingway.

HONEYMOON COCKTAIL 2 oz. applejack ½ oz. orange Curacao ½ oz. DOM Benedictine ½ oz. lemon juice METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Lemon twist (discard) HISTORY: Listed in Hugo Ensslin’s Recipes for Mixed Drinks, 1916.

HOTEL NACIONAL SPECIAL 2 oz. light rum ½ oz. apricot liqueur 1 oz. pineapple juice ½ oz. lime juice 1/4 oz. simple syrup METHOD: Shake hard and double strain GLASS: Large Coupe GARNISH: No garnish HISTORY: First mentioned in Charles H. Baker’s iconic book, 'The Gentleman’s Companion' (1939).

IMPROVED & FANCY VERMOUTH COCKTAIL 3 oz. dry vermouth ¼ oz. maraschino 1 barspoon Pernod absinthe 3 dashes Regan’s orange bitters 1 dash Angostura bitters METHOD: Stir & strain GLASS: Nick & Nora GARNISH: Lemon twist

JACK ROSE 2 oz. Applejack ¾ oz. lime juice ¾ oz. grenadine METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Lime wheel HISTORY: One story points to the color of a particular rose called the Jacquemot. Another says it’s named after a famous gambler. More likely is that it’s rose colored and has Applejack in it. Go figure.

JASMINE 2 oz Cognac ½ oz. orgeat 1/2 oz. lime juice a dash aromatic bitter METHOD: Shake and double strain GLASS: Large Coupe GARNISH: lime peel NOTES: An incredible aperitif!

JASMINE 1.5 oz. gin ¾ oz. Cointreau ½ oz. Campari ¾ oz. lemon juice ¼ oz. simple syrup METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Edible pansie flower NOTES: An incredible aperitif! HISTORY: First noted in Paul Harrington’s iconic 'Drinks Bible of the 21st Century'.

JUNGLE BIRD RUM 1.5 oz. Plantation Dark rum ¾ oz. Campari 1.5 oz. pineapple juice ½ oz. lime juice ½ oz. simple syrup METHOD: Shake and strain on crushed ice GLASS: Beer Tulip GARNISH: Mint sprig & nutmeg NOTES: A delicious, obscure Tiki-esque cocktail HISTORY: From The Aviary Bar in Kuala Lumpur Circa 1970s

KIR ROYALE ¼ oz. crème de cassis METHOD: Pour Prosecco into glass GLASS: Flute GARNISH: Lemon twist (discard) NOTES: For a regular Kir, use a dry white wine (in Burgundy, they use a local grape called Aligote, which is similar to Chablis)

LA PERLA 1.5 oz. reposado tequila 1.5 oz. Manzanilla sherry ½ oz. pear liqueur (NOT pear eau de vie) METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Lemon twist (discard) AND baby’s breath flowers if available OR slice of fresh pear NOTES: One of the very best tequila cocktails ever made! HISTORY: Named after the famed tequila bar of the same name in London’s Covent Garden. Created by San Francisco bartender and tequila guru Jacques Bezuidenhout, 2005.

LAST WORD ¾ oz. gin ¾ oz. green Chartreuse ¾ oz. Maraschino ¾ oz. lime juice METHOD: Shake and double strain GLASS: Nick & Nora GARNISH: 3 skewered cherries NOTES: Intensely herbal, a strange, unlikely combination that somehow works. A bartender’s favorite. HISTORY: Created at the Detroit Athletic Club, supposedly during Prohibition.

LEAP YEAR 1.5 oz. gin ½ oz. Grand Marnier ½ oz. sweet vermouth ½ oz. lemon juice METHOD: Shake and double strain GLASS: Nick & Nora GARNISH: Lemon twist HISTORY: Created by legendary Savoy head bartender Harry Craddock, in honor of the leap year in 1928.

LEFT HAND COCKTAIL 1.5 oz. bourbon ¾ oz. sweet vermouth ¾ oz. Campari 2 dashes Chocolate Bitters METHOD: Stir and strain GLASS: Nick & Nora GARNISH: 3 cherries on a skewer NOTES: Named after ‘Lefty’, a character in Donnie Brasco Essentially a Boulevardier Cocktail with chocolate bitters HISTORY: Created by NYC bartender Sam Ross, 2007.

LEMON DROP 1.5 oz. (Citron) vodka ½ oz. Cointreau ¾ oz. lemon juice ½ oz. simple syrup METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Floating lemon wheel NOTES: No sugar rim please. Ever!

LION’S TAIL 2 oz. bourbon ½ oz. All Spice Dram ¾ oz. lime juice ½ oz. simple syrup METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Lime wheel NOTES: Perfect for the Fall/Winter HISTORY: From the 'Café Royal Cocktail Book' (1937).

LONG ISLAND ICED TEA 1/2 oz. vodka 1/2 oz. gin 1/2 oz. white rum 1/2 oz. blanco tequila 1/2 oz. Cointreau 3/4 oz. simple syrup 3/4 oz. lemon juice METHOD: Build over cube ice and stir Cap with crushed ice and float with coke GLASS: Double Rocks GARNISH: Lemon wheel

MAI TAI (Classic) 1.5 oz. Appleton rum ½ oz. orange Curacao ¾ oz. lime juice ½ oz. orgeat syrup Tiny dash of simple syrup METHOD: Build on crushed ice. Stir. Cap with crushed ice. Float ½ oz. Goslings on top GLASS: Double Rocks GARNISH: Mint sprig, brandied cherry, orange wheel

MARTINEZ 2 oz. sweet vermouth 1 oz. Bols genever ¼ oz. Maraschino Barspoon orange Curacao – optional 3 dashes Boker’s bitters (or Angostura) METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Lemon twist NOTES: The precursor to the Martini, though this is really a vermouth-based cocktail, not a genever cocktail! HISTORY: Too many theories to list here. Have fun on Google!

MARY PICKFORD 2 oz. white rum ½ oz. Luxardo maraschino ½ oz. grenadine 1 oz. pineapple juice METHOD: Shake very hard Double strain GLASS: Large Coupe GARNISH: No garnish HISTORY: Named after the famed American actress who founded the Academy of Motion Pictures

MICHELADA ½ oz. lime juice Dashes of preferred hot sauce – to taste ¼ oz. Worcestershire sauce Pinch of salt & pepper METHOD: Build over ice & top with beer (such as an easy drinking lager) GLASS: Highball GARNISH: Salt rim, lime wedge NOTES: Leave the rest of the beer for the guest to pour HISTORY: A classic Mexican beer cocktail, especially popular in the US for brunch. Savory, complex and absolutely delicious. Some bartenders might add tomato juice or Bloody Mary mix as well

MILANO TORINO 1 oz. Campari 1 oz. Rosso Vermouth METHOD: Build over ice GLASS: Rocks GARNISH: Orange slice

MINT JULEP 2.5 oz. bourbon (100 proof +) ½ oz. simple syrup 10 mint leaves – torn METHOD: Muddle mint and simple Add the bourbon and crushed ice Swizzle well, add more crushed ice Top with crushed ice GLASS: Julep Cup GARNISH: Large mint sprig + straw NOTES: Use a high proof bourbon or rye HISTORY: Unknown but first mentioned in print in the 1770s. Was already a popular drink in the South.

MONKEY GLAND 2 oz. gin 1 oz. orange juice ½ oz. grenadine 1 barspoon Absinthe METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Orange twist NOTES: A somewhat forgotten classic. Not the most exciting drink HISTORY: From Harry’s ABC of Mixing Cocktails by Harry MacElhone (1922) who owned the famed Harry’s New York Bar in Paris.

MORNING GLORY FIZZ 2 oz. blended Scotch whisky ¼ oz. Absinthe ¾ oz. lemon juice ¾ oz. simple syrup 1 egg white Soda water METHOD: Dry shake/Shake remainder very hard Add soda to shaker and strain GLASS: Collins GARNISH: Absinthe sprayed on top NOTES: An amazing Fizz variation HISTORY: From O.H Byron’s 1884 Modern Bartender’s Guide.

MOSCOW MULE 2 oz. vodka ½ oz. lime juice Ginger beer METHOD: Build GLASS: Copper Mule Cup GARNISH: Lime wheel/candied ginger – skewered NOTES: The cocktail that made vodka famous HISTORY: Created in the early 40s by spirits distributor John Martin and Jack Morgan, owner of the Cock n’ Bull Tavern in LA.

NAKED & FAMOUS ¾ oz. mezcal (originally Del Maguey Chichicapa) ¾ oz. Aperol ¾ oz. yellow Chartreuse ¾ oz. lime juice METHOD: Shake and double strain GLASS: Nick & Nora GARNISH: No garnish NOTES: A riff on Sam Ross’ Paper Plane HISTORY: Created by NYC bartender Joaquin Simo while working at Death & Co.

0.75 oz sweet vermouth (cocchi torino) 0.75 oz martini bitter (or campari) 1 oz fords gin Big Rock Etched Rocks Glass Orange slice

NEGRONI SBAGLIATO 1 oz. Campari 1 oz. sweet vermouth Prosecco METHOD: Build GLASS: Wine GARNISH: Orange slice/wheel NOTES: Means ‘Wrong Negroni’. Essentially an Americano with bubbly wine instead of soda HISTORY: Created in 1972 at Milan’s Bar Basso.

NEW YORK SOUR 2 oz. bourbon ¾ oz. lemon juice ¾ oz. simple syrup 3 dashes peach bitters – optional Red wine float METHOD: Shake and strain on fresh ice Add a straw and then garnish Float 4 barspoons of red wine last GLASS: Etched Rocks GARNISH: Lemon wedge & cherry on skewer NOTES: Doesn’t usually have peach bitters but delicious HISTORY: First mentioned in Jack’s Manual 1908.

19TH CENTURY 1.5 oz. bourbon ¾ oz. Lillet Rouge ½ oz. white crème de cacao ¾ oz. lemon juice METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Lemon wheel NOTES: An amazing 20th Century variation perfect for Fall/Winter HISTORY: Created by New York bartender Brian Miller while working at the Pegu Club.

NUCLEAR DAIQUIRI ¾ oz. Wray & Nephew overproof white rum ¾ oz. green Chartreuse ¾ oz. lime juice ½ oz. falernum syrup METHOD: Shake and double strain GLASS: Nick & Nora GARNISH: No garnish HISTORY: Created by legendary London bartender Gregor de Gruyther, who died in 2009.

OLD CUBAN 1 ¾ oz. dark rum (such as Bacardi 8) ¾ oz. lime juice ¾ oz. simple syrup Dash of Angostura 5 mint leaves METHOD: Muddle mint and simple Shake with remaining ingredients and double strain Top with Champagne or sparkling wine GLASS: Large Coupe GARNISH: Lime wheel (floating) NOTES: Essentially a Champagne Mojito, served up HISTORY: Created by Audrey Saunders of the Pegu Club

OLD FASHIONED 2.5 oz. rye whiskey (or bourbon) - ask for preference ¼ oz. simple syrup 2 dashes of Angostura (add first on top of ice) METHOD: Stir with ice Strain over 1 large ice cube GLASS: Etched Rocks GARNISH: Large orange twist NOTES: We make ours the ‘old fashioned’ way: i.e. no muddled fruit!

OLD PAL 1 oz. rye whiskey ¾ oz. dry vermouth ¾ oz. Campari METHOD: Stir and strain on ice GLASS: Etched Rocks GARNISH: Lemon twist HISTORY: First mentioned in Harry’s ABC of Mixing Drinks (1922), from Harry’s New York Bar in Paris. A great boozy cocktail, light yet heavy.

PALOMA (Classic) 1.5 oz. blanco tequila 1.5 oz. grapefruit juice 1/2 oz. agave nectar 1/4 oz. lime juice METHOD: Build over ice and stir Top with soda water GLASS: Highball/Collins GARNISH: Grapefruit slice and half lava salt rim. No straw

PAPER PLANE ¾ oz. bourbon ¾ oz. Aperol ¾ oz. Amaro Nonino ¾ oz. lemon juice METHOD: Shake and double strain GLASS: Nick & Nora GARNISH: Orange twist HISTORY: A true modern classic, created by NYC bartender Sam Ross (owner of Attaboy)

PEGU CLUB 2 oz. (Tanqueray) gin ¾ oz. orange Curacao ¾ oz. lime juice Tsp. simple syrup Dash each of orange & Angostura bitters METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Lime wheel NOTES: A bracing tart gin cocktail. Needs the simple syrup for balance HISTORY: Named after the colonial gentlemen’s Club in Burma. First mentioned in Harry MacElhone’s 1927 Barflies & Cocktails.

PENDENNIS COCKTAIL 2 oz. gin ¾ oz. apricot liqueur ¾ oz. lime juice 3 dashes Peychaud’s bitters METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Lime wheel NOTES: Named after the private club in Louisville, Kentucky, opened in 1881.

PENICILLIN SCOTCH 2 oz. blended Scotch ¾ oz. lemon juice ½ oz. ginger syrup ½ oz. honey syrup METHOD: Shake and stain on 1 large cube. Spray with Islay whiskey on top GLASS: Etched Rocks GARNISH: Candied ginger skewered NOTES: A truly incredible modern classic HISTORY: Created by Aussie bartender, Sam Ross -Milk & Honey NYC

PINK LADY 1 oz. gin 1 oz. Applejack ¾ oz. lemon juice ¾ oz. grenadine 1 egg white METHOD: Dry shake first. Add ice and shake very hard Fine strain into glass GLASS: Large Coupe GARNISH: Lemon twist (discard)

PISCO PUNCH 2 oz. Pisco ¾ oz. lime juice ¾ oz. (spiced) pineapple syrup METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Floating star anise OR thin wedge of pineapple NOTES: A simple and killer drink HISTORY: Created by Duncan Nicholl at the Bank Exchange Saloon in San Francisco during the Gold Rush era.

PISCO SOUR 2 oz. Pisco ¾ oz. lime juice ¾ oz. simple syrup 1 egg white METHOD: Dry shake first Add remaining ingredients & shake very hard. Fine strain GLASS: Large Coupe GARNISH: Angostura bitters drops on top NOTES: Simple perfection! Usually a blended drink in Peru. HISTORY: Created by Victor Morris at his eponymous bar in Lima, Peru around the early 1920s.

PLANTERS PUNCH 1.5 oz. dark Jamaican rum (like Smith & Cross) 1 oz. pineapple juice ½ oz. lime juice ½ oz. orange juice ¼ oz. simple syrup METHOD: Shake and strain on fresh ice GLASS: Rocks GARNISH: Pineapple wedge and/or mint sprig NOTES: So many different variations abound but this One is more complex and damn delicious HISTORY: Earliest versions are essentially rum, lime & sugar, lengthened with water

PRINCE OF WALES 1 oz. cognac 1 oz. Madeira ¼ oz. Grand Marnier 1 dash Angostura bitters METHOD: Stir & strain into a chilled glass Add a splash of Champagne GLASS: Large Coupe GARNISH: Orange twist HISTORY: First listed in Louis Fouquet’s Bariana, 1896.

PAINKILLER 2 oz. Plantation Original Dark 2 oz. pineapple juice 1 oz. orange juice 1 oz. coconut mix METHOD: Shake with ice Strain over crushed ice. Cap with crushed ice GLASS: Beer Tulip GARNISH: Orange wheel in crushed ice, pineapple leaf, red cherry, nutmeg, straw

RAFFLES SINGAPORE SLING 1.5 oz. gin ½ oz. Cherry Heering ¼ oz. Cointreau ¼ oz. Benedictine 2 oz. pineapple juice ½ oz. lime juice Dash Angostura bitters Dash of grenadine METHOD: Shake very hard and strain on fresh ice GLASS: Etched Highball GARNISH: Orange slice and a skewered cherry HISTORY: Created in 1915 by Ngiam Tian Boon at Singapore’s Raffle’s Hotel. This is the most complex and tasty version, of which there are many.

RAMOS GIN FIZZ 2 oz. (Fords) gin ½ oz. lemon juice ½ oz. lime juice 1 oz. heavy cream 1 ¼ oz. simple syrup 1 egg white 5 drops of orange flower water METHOD: ‘Dry’ shake very hard Add ice and shake again, very hard Add soda water to shaker. Strain. No ice GLASS: Collins GARNISH: Spray with orange flower water NOTES: Needs to be shaken violently! HISTORY: Created in New Orleans by Henry Ramos in 1888. He was the owner of the Meyer’s Restaurant.

RED HOOK 2 oz. rye whiskey 1 oz. Punt e Mes ¼ oz. Maraschino 2 dashes orange bitters – optional 1 dash Angostura bitters – optional METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Lemon twist (discard) and 3 cherries HISTORY: Created by Enzo Errico while working at Milk & Honey, NYC. A nice, complex Manhattan variation.

REMEMBER THE MAINE 2 oz. rye whiskey ¾ oz. sweet vermouth ½ oz. Cherry Heering 1 barspoon Absinthe METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Lemon twist HISTORY: From Charles H. Baker’s The Gentleman’s Companion, 1937.

RITZ COCKTAIL 1 oz. cognac ½ oz. Cointreau ½ oz. maraschino ½ oz. lemon juice Champagne METHOD: Shake quickly and strain Top with Champagne GLASS: Large Coupe GARNISH: Orange twist (discard); 3 cherries on skewer NOTES: A very fine, rich, complex Champagne cocktail HISTORY: Created by Dale de Groff as a homage to the great old hotels of Europe.

ROB ROY 2 oz. blended Scotch whisky 1 oz. sweet vermouth 1 dash Angostura bitters METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Lemon twist NOTES: Essentially a Scotch Manhattan HISTORY: Named after the Broadway play that took NYC by storm in the late 1800s.

ROME WITH A VIEW 1 oz. Campari 1 oz. dry vermouth 1 oz. lime juice ¾ oz. simple syrup METHOD: Shake and strain on fresh ice Top with soda GLASS: Highball GARNISH: Orange slice/wheel HISTORY: Created by Attaboy bar owner Michael McIlroy

ROSITA 1.5 oz. reposado tequila ½ oz. sweet vermouth ½ oz. dry vermouth ½ oz. Campari 1 dash Angostura bitters METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Orange twist HISTORY: Mentioned in the Mr Boston Bar Guide 1974

ROYAL BERMUDA YACHT CLUB 2 oz. gold rum ½ oz. Cointreau ½ oz. lime juice ½ falernum syrup METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Lime wheel NOTES: An amazing rum cocktail! HISTORY: This club was established in 1844 by English officers stationed there.

RUSTY NAIL 1.5 oz. Blended Scotch ¾ oz. Drambuie METHOD: Stir and strain on 1 large cube GLASS: Etched Rocks GARNISH: Large lemon twist

SATAN’S WHISKERS 1.5 oz. gin ½ oz. dry vermouth ½ oz. sweet vermouth ½ oz. Grand Marnier Dash of Angostura bitters METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Orange twist NOTES: A richer variation on the Bronx Cocktail HISTORY: Adapted from the Embassy Club in Hollywood Circa 1930s.

SAZERAC 2.5 oz. cognac OR rye whisky OR both (ask guest) ¼ oz. simple syrup 5 dashes of Peychaud’s bitters 1 dash Angostura - optional METHOD: Stir ingredients over ice until very cold Strain into a frozen glass sprayed with absinthe (no ice) GLASS: Etched Rocks GARNISH: Lemon twist (discard) HISTORY: Made famous at the Sazerac Coffee House in New Orleans. Cognac was THE original base spirit because it contained a brand of cognac called Sazerac de Forge et Fils. It eventually would morph into a rye whiskey drink

SCOFFLAW 1.5 oz. rye whiskey 1 oz. dry vermouth ¾ oz. lemon juice ½ oz. grenadine METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Lemon twist HISTORY: From Harry’s New York Bar in Paris.

SCREWDRIVER 1 1/2 oz Vodka 4.5 Orange Juice METHOD: build GLASS: Collins 12 oz GARNISH: Orange slice HISTORY: Decades ago, American oil workers in the Persian Gulf discreetly added vodka to their orange juice while on the job. Lacking a spoon, the workers decided to stir the drink with a screwdriver.

SEELBACH 1.5 oz. bourbon ½ oz. Cointreau Dash each of Angostura and Peychaud bitters METHOD: Stir and strain Top with Champagne GLASS: Flute / Coupe GARNISH: Lemon twist (discard) HISTORY: Created at the famous Seelbach Bar in Louisville, Kentucky.

SHERRY COBBLER 1 oz. dry fino sherry 1 oz. Amontillado sherry ¼ oz. orange Curacao ¼ oz. Maraschino Dash lemon juice Tsp. marmalade 5 dashes Peychaud’s bitters METHOD: Shake very hard but quickly Strain over crushed ice. Cap with more crushed ice GLASS: Double Rocks GARNISH: Orange slice, berries, mint, powdered sugar or nutmeg NOTES: Extremely refreshing classic with many versions. This one is a little more complicated but damn delicious! HISTORY: Was once the most popular cocktail in America during the mid 19th Century.

SIESTA 1.5 oz. blanco tequila ½ oz. Campari ½ oz. lime juice ½ oz. grapefruit juice ½ oz. simple syrup METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Grapefruit twist NOTES: A really delicious, tart, bitter, balanced modern classic! HISTORY: Created by New York bartender Katie Stipe, 2006.

SOUTHSIDE 2 oz. gin ¾ oz. lime juice ¾ oz. simple syrup 10 mint leaves METHOD: Muddle the mint and simple Shake very hard with the gin and juice. Double strain GLASS: Coupe GARNISH: Lime wheel NOTES: Essentially a Gin Gimlet with mint. Also nice as a highball, topped with soda. HISTORY: Some theories point to the Southside of Chicago. Others say it was created on Long Island.

STINGER 2 oz. cognac ¾ oz. white crème de menthe METHOD: Shake hard and single strain GLASS: Nick & Nora GARNISH: Mint leaf NOTES: Another retro and moorish digestif, also often served on crushed ice after shaking HISTORY: Dates from the 1890s

SUFFERING BASTARD 1 oz. brandy 1 oz. gin 1 oz. lime cordial 3 dashes Angostura bitters METHOD: Build over ice. Top with ginger beer GLASS: Highball GARNISH: Mint sprig & lime wheel HISTORY: Created in the 1940s at the Shepheard Hotel in Cairo by barman Joe Scialom

TIPPERARY 1.5 oz. Irish whiskey ¾ oz. sweet vermouth 1/2 oz. green Chartreuse 5 dashes orange bitters METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Lemon twist NOTES: A great Manhattan variation. Sort of

TOM COLLINS 2 oz. gin (Old Tom if available) ¾ oz. lemon juice ½ oz. simple syrup METHOD: Build and stir in glass Top with soda GLASS: Etched Highball GARNISH: Lemon wedge and skewered cherry HISTORY: Believed to be first made at London’s Limmer’s Hotel on Conduit St.

TRIDENT 1 oz. dry sherry 1 oz. Cynar 1 oz. Aquavit 3 dashes peach bitters METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Lemon twist NOTES: A delicious, complex aperitif HISTORY: Created by cocktail historian Robert Hess

TRINIDAD SOUR 1.5 oz. Angostura bitters (yes, seriously!) ½ oz. rye whiskey 1 oz. orgeat syrup ¾ oz. lemon juice 1 egg white – optional (but tastes better with it) METHOD: Dry shake ingredients Add ice and shake very hard. Double strain GLASS: Coupe GARNISH: Lemon twist (discard) NOTES: Very odd ratio of ingredients that really works. This drink has a cult following HISTORY: Created by NYC bartender Giuseppe Gonzalez

TURF CLUB 1.5 oz. gin 1.5 oz. dry vermouth Barspoon of maraschino Barspoon of absinthe 5 dashes orange bitters METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Lemon twist NOTES: Another Martini twist that has varying recipes through history. The one above is essentially the same as the Tuxedo Cocktail. Very delicious & complex; a true beauty HISTORY: First mentioned in the 1884 Barkeeper’s Handbook. Potentially the first written reference combining gin & Vermouth. The Turf Club was located at the corner of Madison Ave & 26th St in NYC.

TUXEDO 2 oz. gin 1 oz. dry vermouth ¼ oz. Luxardo Maraschino Barspoon of absinthe 3 dashes orange bitters METHOD: Stir & strain GLASS: Nick & Nora GARNISH: Lemon twist NOTES: A light, elegant, complex Martini HISTORY: Listed in Harry Johnson’s 1900 Bartender’s Manual. Named after the Tuxedo Park Club in New York’s Ramapo Mountains.

TWENTIETH CENTURY 1.5 oz. gin ¾ oz. Lillet Blanc ½ oz. white crème de cacao ¾ oz. lemon juice METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Floating lemon wheel HISTORY: Named after the first high speed railroad that ran between NYC and Chicago. It was called the 20th Century Limited.

VESPER 2 oz. gin 1 oz. vodka ½ oz. Lillet Blanc METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Lemon twist NOTES: One of our few shaken Martinis HISTORY: First mixed by Gilberto Preti at The Dukes Hotel in London, a regular hangout of James Bond creator Ian Fleming.

VIEUX CARRÉ 1 oz. rye whiskey 1 oz. cognac 1 oz. sweet vermouth ¼ oz. DOM Benedictine 2 dashes Peychaud bitters 2 dashes Angostura bitters METHOD: Stir & strain on 1 large ice cube OR serve up GLASS: Etched Rocks / Nick & Nora GARNISH: Lemon twist NOTES: Great for the Old Fashioned drinker HISTORY: Invented in 1938 by Walter Bergeron, Head bartender at New Orleans’ Hotel Monteleone. Named after the ‘Old Quarter’ of that city.

WARD 8 2 oz. rye whiskey ¾ oz. lemon juice ¾ oz. orange juice ½ oz. grenadine METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Orange twist NOTES: A simple yet tasty cocktail HISTORY: Created in 1903 by bartender Charlie Carter at Boston’s Puritan Club. Named after the Ward 8 section in that city.

WHISKY SOUR 2 oz. whisky (ask for style preference) ¾ oz. lemon juice ¾ oz. simple syrup Egg white – optional (ask for preference) METHOD: Shake and strain (ON ICE OPTIONAL) GLASS: Large Coupe / Rocks GARNISH: Cherry skewered on a lemon wedge *If served up, use 3 skewered cherries & lemon oils NOTES: Always ask for their preferred whisky AND whether they want it ‘up’ or ‘rocks’ Egg white is also a nice touch.

WHITE LADY 1.5 oz. gin ½ oz. Cointreau ¾ oz. lemon juice ½ oz. simple syrup Egg white - optional METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Lemon wheel NOTES: Killer aperitif! Sometimes made with egg white. HISTORY: Created by Harry Craddock at London’s Savoy Hotel.

WHITE RUSSIAN (CLASSIC) 1 oz. vodka 1 oz. coffee liqueur (Mr Black) 1.5 oz. heavy cream 1/4 oz. Licor 43 3 dashes chocolate bitters METHOD: Shake quickly and strain on crushed ice GLASS: Double Rocks GARNISH: Grated chocolate NOTES: The Black Russian is rarely ordered these days but is just the above recipe (without the cream), while some drinkers like theirs with a splash of coke, so ask

WIBBLE 1 oz. gin 1 oz. Sloe Gin ½ oz. crème de mure (blackberry liqueur) ¾ oz. grapefruit juice ½ oz. lemon juice METHOD: Shake and double strain GLASS: Large Coupe GARNISH: Large grapefruit zest NOTES: A rather delicious drink. Very underrated HISTORY: Created by famous London bartender Dick Bradsell.

WIDOW’S KISS 2 oz. Applejack ½ oz. yellow Chartreuse ½ oz. DOM Benedictine 2 dashes Angostura bitters METHOD: Stir and strain GLASS: Nick & Nora GARNISH: Lemon twist HISTORY: First mentioned in 'Modern American Drinks' by George Kappeler, who was head bartender at the iconic Holland House Hotel in NYC.

ZOMBIE 1 oz. (gold Puerto Rican) rum 1 oz. aged (Jamaican) rum 1 oz. overproof (demerara) rum – Smith & Cross Barspoon of absinthe ¾ oz. lime juice 1 oz. grapefruit juice ¾ oz. falernum syrup Pinch of cinnamon Barspoon of grenadine Dash Angostura bitters METHOD: Shake and strain OR blend GLASS: Bamboo/Tiki GARNISH: Grapefruit slice, mint sprig, cinnamon HISTORY: The Grand Daddy of all Tiki drinks, created by the founding father of the movement: Donn Beach

1.5 oz - Aperol 1 oz - Soda water 2 oz - prosecco Method: in a wine glass add Aperol, then add ice. Add the rest, mix it with a bar spoon. Garnish with orange wedge and olive.

1.5 oz - vodka/tequila 4 oz - Bloody Mary mix .5 oz - lime juice Method: Put all in a shaker. Roll or throw. Rim the tall (ice tea) glass with pepper and salt. Pour the cocktail over fresh ice. Garnish with olives and lime wedge.

1.5 oz Cardenal Mendoza 0.5 oz Creme de Cacao 0.5 oz Creme de Menthe 1 oz Heavy cream METHOD: hard shake with ice. Double Strain GLASS: Coupe GARNISH: grated nutmeg

1.5 oz Liqueur 43 .5 oz Santa Teresa rum 1 oz espresso .25 oz demerara syrup Method: Mix all ingredients in a shaker tin. Shake hard with ice. Strain to a shaker tin, shake hard without ice (dry shake). Strain into rocks glass. Garnish with orange oil. Discard orange peel after extraction.

1 oz espresso 1.5 oz Liqueur 43 Method: Mix all in a shaker. Hard shake with ice then strain into a shaker tin. Hard shake without ice. Double strain into rocks glass with ice sphere.

2 oz - Absolut Mandrin .75 oz - simple syrup .75 oz - lime juice 8-10 dash Fee foam 4 raspberries Method: mix all in a shaker tin. Hard shake with ice. Strain, hard shake without ice. Double strain into coupe glass. garnish with golden glitter spray.