Cocktail Notes

Contents

Standard Cocktails

Cocktails Rated >= 4.0

Unrated Cocktails

Cocktails with egg

Mixers

All Recipes

Agaveroni

  • 1 part(s) Tequila (1 oz oz)
  • 1 part(s) Italian (Sweet) Vermouth (1 oz)
  • 1 part(s) Amaro Sfumato (1 oz)

Stir well with ice and strain into a chilled cocktail glass.

  • Rating: 2.0
-- by Anup Sekhar

Amber and Wine

  • 8 part(s) Linie Aquavit (2 oz)
  • 4 part(s) Lillet Blanc (1 oz)
  • 1 part(s) Orange curacao (0.25 oz)

Shake well and strain into a chilled cocktail glass. Garnish with a 1/4 of a slice of lemon.

  • Rating: 4.5
  • Standards

Arabella

  • 1 part(s) Zirbenz Stone Pine Liqueur
  • 1 part(s) Cherry Brandy
  • 1/2 part(s) Amaretto

Shake well and strain into a chilled cocktail glass.

  • Rating: 4.5

Attention Cocktail

  • 2 oz Gin
  • 0.75 oz French (Dry) Vermouth
  • 1 barspoon Absinthe
  • 1 barspoon Creme de Violette
  • 2 dash Orange Bitters
  • garnish with a lemon twist

Shake well and strain into a chilled cocktail glass.

  • Rating: 3.0

Aviation

  • 8 part(s) Gin (2 oz)
  • 3 part(s) lemon juice (0.75 oz)
  • 2 part(s) Luxardo Maraschino liqueur (0.5 oz)
  • 1 part(s) Creme de Violette (0.25 oz)

Shake well and strain into a chilled cocktail glass.

  • 1 part(s) Creme de Cassis (0.25 oz) can be substituted for Creme de Violette
  • 2 part(s) Sloe Gin (0.25 oz) can be substituted for Creme de Violette
  • Rating: 5.0
  • Standards
-- Hugo Ensslin, Recipes for Mixed Drinks, 1916

Bacardi Special

  • 18 part(s) Bacardi Rum (1 1/2 oz)
  • 9 part(s) Gin (3/4 oz)
  • 3 part(s) lime juice (1/2 oz)
  • 1 part(s) Grenadine (1 tsp)

Shake well and strain into a chilled cocktail glass.

  • Rating: 3.5

Bad Seed

  • 1 part(s) Linie Aquavit (3/4 oz)
  • 1 part(s) Luxardo Amaro Abano (3/4 oz)
  • 1 part(s) Cynar (3/4 oz)
  • 1 part(s) lemon juice (3/4 oz)

Shake well and strain into a chilled cocktail glass.

  • Rating: 5.0

Between The Sheets

  • 1/3 part(s) Brandy (1 oz)
  • 1/3 part(s) Bacardi Rum (1 oz)
  • 1/3 part(s) Cointreau (1 oz)
  • 1 dash lemon juice
  • 1 dash Cherry bitters (optional)

Shake well and strain into a chilled cocktail glass.

  • Rating: 4.0

Between The Sheets #2

  • 2 part(s) Cognac (1 oz)
  • 1 part(s) Benedictine (1/2 oz)
  • 1 part(s) Triple Sec (1/2 oz)
  • 1/2 part(s) lemon juice(1/4 oz)

Shake well and strain into a chilled cocktail glass.

  • Rating: 4.5

Bloodflower

  • 3 part(s) Gin (1 1/2 oz)
  • 1 part(s) French (Dry) Vermouth (1/2 oz)
  • 1 part(s) St Germain Elderflower Liquor (1/2 oz)
  • 1 dash lemon juice
  • 2 medium strawberries

Muddle strawberries in mixing tin with other ingredients. Add ice, shake well, and strain into a chilled cocktail glass.

  • Rating: 5.0

Bloodhound

  • 2 part(s) Gin (1 1/2 oz)
  • 1 part(s) French (Dry) Vermouth (3/4 oz)
  • 1 part(s) Italian (Sweet) Vermouth (3/4 oz)
  • 2 or 3 Crushed Strawberries

Shake well and strain into a chilled cocktail glass.


Blue Angel

  • 2 part(s) Brandy (1 oz)
  • 1 part(s) blue Curacao (1/2 oz)
  • 1 part(s) vanilla liquer (1/2 oz)
  • 1 part(s) half-and-half (1/2 oz)
  • dash of lemon juice

Shake well and strain into a chilled cocktail glass. The half-and-half seems to curdle when you add the lemon, but after shaking it looks fine, but then if you let it sit it will start to separate out.

  • Rating: 4.0
-- Sally Ann Berk, Ney York Bartender's Guide, 1997

Blueberry Martini

  • 2 part(s) vodka
  • 1 part(s) bluberry schnapps
  • 1/2 lemon juice
  • 1 dash of grenadine

Shake well and strain into a chilled cocktail glass.

  • Rating: 3.0

Bobby Burns Cocktail

  • 1/2 part(s) Italian (Sweet) Vermouth (1 1/2 oz)
  • 1/2 part(s) Scotch Whisky (1 1/2 oz)
  • 1 barspoon Benedictine

Stir well and strain into a chilled cocktail glass. Squeeze lemon peel on top.

  • Ronda hates it because it's smokey.
  • Rating: 4.0

Brainstorm Cocktail

  • 1/2 wineglass Irish Whisky (1 1/2 oz)
  • 1 barspoon Benedictine
  • 1 barspoon French (Dry) Vermouth

Stir well and strain into a chilled cocktail glass.

  • Rating: 4.0

Bramble Cocktail

  • 1 1/2 ounces Dry Gin (Plymouth recommended)
  • 3/4 ounce lemon juice
  • 1/2 ounce simple syrup (equal parts sugar and water, mixed until sugar
  • dissolves)
  • 3/4 ounce creme de mure (blackberry liqueur)

Stir well and strain into a chilled cocktail glass.


Carmel Apple

  • 1 1/2 part(s) Brandy (1 1/2 oz)
  • 1 part(s) Calvados Creme (1 oz)
  • 1/2 part(s) Butterscotch Schnapps

Shake well and strain into a chilled cocktail glass.

  • For a more creamy version of the above, replace Calvados with Calvados Creme.

Colleen Bawn

  • 3/4 oz Rye
  • 3/4 oz Benedictine
  • 3/4 oz Yellow Chartreuse
  • 1 whole egg
  • 1 tsp sugar / simple syrup (or to taste)
  • Nutmeg (grated on top)

In a shaker, mix sugar with liquor, then add egg and shake well. Add ice and shake well again. Strain into a chilled cocktail glass.


Cornell Special Cocktail

  • 1/4 part(s) Gin (3/4 oz)
  • 1/4 part(s) Benedictine (3/4 oz)
  • 1/4 part(s) lemon juice (3/4 oz)
  • 1/4 part(s) Sparkling mineral water (3/4 oz)

Stir well and strain into a chilled cocktail glass.

  • Pretty puckery, not sweet at all. I like it, ronda could use a little less lemon.
  • Rating: 4.0

Corpse Reviver

  • 1/2 part(s) Brandy (1 1/2 oz)
  • 1/4 part(s) Apple Brandy or Calvados (3/4 oz)
  • 1/4 part(s) Italian (Sweet) Vermouth (3/4 oz)
  • 1 dash Angostura bitters

Stir well and strain into a chilled cocktail glass.

  • Rating: 3.0

Corpse Reviver #2

  • 1 part(s) Dry Gin (3/4 oz)
  • 1 part(s) Cointreau (3/4 oz)
  • 1 part(s) Lillet Blanc (3/4 oz)
  • 1 part(s) lemon juice (3/4 oz)
  • 3 dash (or to taste) Absinthe (or other Anise flavored spirit)

Shake well and strain into a chilled cocktail glass. Absinthe substitues include: Lebanese Arrack, Herbsaint, Absinthe, Pastis, Pernod, Ricard, Ouzo, etc.

  • Rating: 4.5
  • Standards

Costa Del Sol

  • 4 part(s) Gin (2 oz)
  • 2 part(s) Apricot Brandy (1 oz)
  • 2 part(s) Cointreau (1 oz)

Shake well and strain into a chilled old-fashioned glass.

  • Too sweet.
-- Sally Ann Berk, Ney York Bartender's Guide, 1997

Dandy Cocktail

  • 1/2 part(s) Rye or Canadian Club Whisky (1 oz)
  • 1/2 part(s) Dubonnet Rouge or Lillet Rouge (1 oz)
  • 3 dash Cointreau (1 tsp)
  • 1 dash Angostura bitters
  • 1 piece lemon peel
  • 1 piece orange peel

Stir well and strain into a chilled cocktail glass.

  • Rating: 4.5

Dented Bently

  • 4 part(s) Calvados (1 oz)
  • 4 part(s) Dubonnet (1 oz)
  • 1 part(s) Nocino (1/4 oz)

Stir well and strain into a chilled cocktail glass.

  • used Dubonnet Rouge. didn't like it very much. a hodge podge of flavors that didn't really blend together.
  • Rating: 2.0

Diabola Cocktail

  • 2 part(s) Dubonnet Rouge (1 1/2 oz)
  • 1 part(s) Gin (3/4 oz)
  • 1 barspoon Orgeat syrup

Stir well and strain into a chilled cocktail glass.

  • a little sweet but still light and refreshing
  • Rating: 4.5

Dominick Venegas' Gypsy

  • 1 1/2 oz Plymouth Gin
  • 3/4 oz St. Germain
  • 1/2 oz lime juice
  • 1/4 oz Green Chartreuse

Shake well and strain into a chilled cocktail glass.

  • Rating: 4.0

Egg Sour

  • 4 part(s) Brandy (2 oz)
  • 1 part(s) lemon juice (1/2 oz)
  • 1/2 tsp Cointreau
  • 1/2 tsp Bar sugar
  • 1 whole egg

Shake well and strain into a chilled sour glass.


Elderflower Fizz

  • 4 part(s) Gin (2 oz)
  • 2 part(s) lemon (1 oz)
  • 1 part(s) Elderflower Liquor (1/2 oz)
  • 1 part(s) Rich Simple syrup (1/2 oz)

Shake well and strain into a into a champagne flute or wine glass. Top with soda water or seltzer.


Eleventh Doctor's Sonic Screwdriver

  • 1 part(s) Vodka (2 oz)
  • 1/2 part(s) blue Curacao (1 oz)
  • 1/4 part(s) blueberry Schnapps (1/2 oz)
  • orange juice

Add liquer into a highball glass with ice. Add orange juice to color (green) and taste.

  • Rating: 3.5

Espresso Martini

  • 3 part(s) vodka (1.5 oz)
  • 2 part(s) Araku coffee liqueur (1 oz)
  • 1 shot freshly made espresso (~ 1.5 oz)

Shake well and strain into a chilled cocktail glass.

  • Kahlua can be substituted for Araku
  • Rating: 4.5
  • Standards

Flying Scotsman

  • 4 part(s) Scotch (2 oz)
  • 2 part(s) Italian (Sweet) Vermouth (1 oz)
  • 1/4 tsp Bar sugar
  • 3-5 dash Angostura bitters
  • Crushed Ice

Blend until slushy and pour into a chilled old-fashioned glass.

  • Ronda doesn't like the peaty aftertaste.
  • Rating: 2.0
-- Sally Ann Berk, Ney York Bartender's Guide, 1997

Froupe Cocktail

  • 1/2 part(s) Italian (Sweet) Vermouth (1.5 oz)
  • 1/2 part(s) brandy (2 oz)
  • l tsp Benedictine

Stir well and strain into a chilled cocktail glass.

  • On the verge of being too sweet.
  • Rating: 3.5

Genoa

  • 4 part(s) Gin (2 oz)
  • 3 part(s) Grappa (1 1/2 oz)
  • 1 part(s) White Sambuca (1/2 oz)
  • 2 tsp French (Dry) Vermouth
  • Green cocktail olive

Stir well and strain into a chilled cocktail glass. Garnish with olive.

  • Sambuca provides anise taste, not overwhelming, almost chocolaty.
  • Ronda likes it but could only drink one.
  • Rating: 4.0

Inca Cocktail

  • 1/4 part(s) Gin (3/4 oz)
  • 1/4 part(s) Sherry (3/4 oz)
  • 1/4 part(s) French (Dry) Vermouth (3/4 oz)
  • 1/4 part(s) Italian (Sweet) Vermouth (3/4 oz)
  • 1 dash Orgeat syrup (1/3 tsp)
  • 1 dash orange bitters

Stir well and strain into a chilled cocktail glass.

  • Rating: 3.5

Islay Imperial Fizz

  • 1 1/2 part(s) Islay Scotch Whisky (1 1/2 oz)
  • 1/2 part(s) Allspice Dram (1/2 oz)
  • juice from 1/2 lime
  • 2 dash lemon juice

Shake well and pour into a chilled fizz glass, fill up with carbonated or sparkling water as desired. Optionally, forgo the fizz and just strain into a chilled cocktail glass.

  • A good spicky winter drink.
  • Ronda even liked it with the peaty scotch.
  • Rating: 4.0

Jack Rose

  • 3/4 part(s) Applejack or Calvados (1 1/2 oz)
  • 1/4 part(s) Grenadine (1/2 oz, optionally use raspberry syrup)
  • juice from 1/2 lemon or 1 lime (< 1/2 oz)

Stir well and strain into a chilled cocktail glass. Rondas all time favorite cocktail.

  • Rating: 5.0
  • Standards

Last Word

  • 1 part(s) Gin (3/4 oz)
  • 1 part(s) Green Chartruse (3/4 oz)
  • 1 part(s) Maraschino Liquor (3/4 oz)
  • 1 part(s) Lime juice (3/4 oz)

Stir well with ice and strain into a chilled cocktail glass.

  • Rating: 4.0
  • Standards

Left Bank

  • 1.5 part(s) Dry Gin (1 1/2 oz)
  • 1 part(s) Elderflower Liquor (1 oz)
  • 1 part(s) Sauvignon Blanc (or Dubonnet) (1 oz)
  • 2 dash Blueberry bitters

Stir well and strain into a chilled cocktail glass.

  • Rating: 4.0

Lion's Tail

  • 2 oz bourbon
  • 1/2 oz fresh lime juice
  • 1/2 oz allspice liqueur
  • 1 tsp simple syrup (or less, to taste)
  • 1 dash Angostura bitters

Stir well and strain into a chilled cocktail glass.

  • Rating: 4.0

Manhattan

  • 2 part(s) Rye Whiskey (2 oz)
  • 1 part(s) Carpano Antica Sweet Vermouth (1 oz)
  • 2 dash(s) Angostura bitters
  • brandied cherry (garnish)

Stir well and strain into a chilled cocktail glass. Garnish with 3 brandied cherries on a pick.

  • Rating: 5.0
  • Standards
-- O. H. Byron, Modern Bartender's Guide, 1884

Martinez #1 (Original Genever)

  • 1.5 part(s) Bols Genever
  • 1.5 part(s) Italian (Sweet) Vermouth
  • 1/8 part(s) Grand Marnier
  • 2 dash Angostura bitters

Shake well and strain into a chilled cocktail glass.

  • Rating: 4.5

Midnight Manhattan

  • 2 part(s) Bourbon (2 oz)
  • 1 part(s) Nocino (1 oz)
  • 1 dash orange bitters
  • 1 dash Maraschino Cherry syrup (optional)
  • brandied cherry (garnish)

Stir well and strain into a chilled cocktail glass.

  • A good, spicy, and complex holiday cocktail. Not easy drinking though.
  • Rating: 4.0

Mikado Cocktail

  • 6 part(s) Brandy (1 oz)
  • 1/2 part(s) Curacao (1/2 tsp)
  • 1/2 part(s) Creme de Noyau / Amaretto (1/2 tsp)
  • 1/2 part(s) Orgeat syrup (1/2 tsp)
  • 2 dash Angostura bitters

Stir well and strain into a chilled cocktail glass.

  • Rating: 4.0

Millionaire Cocktail #1

  • 3 part(s) Jamaica Rum. (3/4 oz Ron Barcelo Rum)
  • 3 part(s) Sloe Gin (3/4 oz)
  • 3 part(s) Apricot Brandy (3/4 oz)
  • 3 part(s) lime juice (3/4 oz)
  • 1 dash Grenadine (1 tsp)

Shake well and strain into a chilled cocktail glass.


Negroni

  • 1 part(s) Gin (1 1/4 oz)
  • 1 part(s) Campari (1 1/4 oz)
  • 1 part(s) Carpano Antica Sweet Vermouth (1 1/4 oz)

Stir well and strain into a chilled cocktail glass.

  • Rating: 4.5
  • Standards
-- J. S. Brucart, Cien Cocktails, 1943

Nutty Apple

  • 4 part(s) Bourbon (Knob Creek) (2 oz)
  • 1 part(s) Sour Apple Schnapps (1/2 oz)
  • 1 part(s) Amaretto (1/2 oz)
  • 1/2 part(s) Grenadine (1/4 oz)

Stir well and strain into a chilled cocktail glass.

  • Rating: 4.5

Oaxaca Margarita

  • 4 part(s) Tequila (Blanco or Reposado) (2 oz)
  • 1 part(s) Cointreau (1/2 oz)
  • 1 barspoon Agave Nectar
  • 4 dash Mole bitters

Shake well and strain into a chilled cocktail glass.

  • Rating: 4.0

Old Fashioned

  • 5 part(s) Bourbon (2 1/2 oz)
  • 1 part(s) simple syrup (1/2 oz)
  • 3 dash(s) Angostura bitters

Shake well and strain into a chilled cocktail glass.

  • Rating: 4.5
  • Standards

Park Slope

  • 2 part(s) Rittenhouse Rye Whiskey (1 1/2 oz)
  • 1 part(s) Punt e Mes (3/4 oz)
  • 1 part(s) Rothman and Winter Orchard Apricot Liqueur (3/4 oz)

Stir well with ice and strain into a chilled cocktail glass.

  • Rating: 4.0
  • Good winter cocktail.

Pear Sunrise

  • 6 part(s) Blanco Tequila (1 1/2 oz)
  • 2 part(s) Pear nectar (1/2 oz)
  • 3 part(s) lemon juice (3/4 oz)
  • 1 tbsp Agave Nectar

Shake well and strain into a chilled cocktail glass.

  • Rating: 4.0

Pisco Sour

  • 8 part(s) Pisco (2 oz)
  • 3 part(s) lime juice (3/4 oz)
  • 3 part(s) simple syrup (3/4 oz)
  • 1 egg white
  • 4 drop(s) Chuncho bitters (garnish)

Dry-shake, then shake with ice and strain into a chilled cocktail glass. Garnish with 4 drops of Chuncho bitters. Angostura bitters can be substituted for Chuncho bitters

  • Rating: 5.0
  • Standards
-- Charles H. Baker Jr., The South American Gentleman's Companion, 1951

Popeye Sour

  • 10 part(s) Cachaca (2 oz)
  • 5 part(s) Lime Juice (1 oz)
  • 3 part(s) Orgeat (1/2 oz)
  • 8 leaves spinach
  • 2 slices ginger

Muddle spinach and ginger in base of shaker. Add other ingredients and stir with ice. Strain into a chilled cocktail glass. Garnish with a spinach leaf

  • Rating: 5.0
  • Standards
-- Origninally created by Juanillo Falcon at Creps al Born in Barcelona, Spain.

Rob Roy

  • 1/2 part(s) Italian (Sweet) Vermouth (3/4 oz)
  • 1/2 part(s) Scotch Whisky (1 1/2 oz)
  • 1 dash Angostura bitters
  • lemon peel

Shake well and strain into a chilled cocktail glass. Garnish with lemon peel.


Rose Cocktail (English)

  • 1/2 part(s) Dry Gin (1 oz)
  • 1/4 part(s) French (Dry) Vermouth (1/2 oz)
  • 1/4 part(s) Apricot Brandy (or Apricot Eau de Vie) (1/2 oz)
  • 1 Generous barspoon Grenadine
  • 1 dash lemon juice

Shake well and strain into cocktail glass.

  • Rating: 4.5

Rusty Nail

  • 4 part(s) Scotch (2 oz)
  • 2 part(s) Drambuie (1 oz)

Pour ingredients into a chilled old-fashioned glass over ice and stir.

  • Very smokey (used johnney walker red) and a strong anise flavor.
-- Sally Ann Berk, Ney York Bartender's Guide, 1997

Sanctuary Cocktail

  • 1/2 part(s) Dubonnet Rouge (1 oz)
  • 1/4 part(s) Cointreau (1/2 oz)
  • 1/4 part(s) Amer Picon or Torani Amer (1/2 oz)

Shake well and strain into cocktail glass. Substitute Curacao for Cointreau for a less sweet drink.

  • Too sweet.
  • Rating: 2.0

Self Starter Cocktail

  • 1/2 Dry Gin (1 oz)
  • 3/8 Lillet (3/4 oz)
  • 1/8 Apricot Brandy (1/4 oz)
  • 2 dash Absinthe

Shake well and strain into cocktail glass. Light, dry, refreshing, good for a summer day.


Serbian Sidecar

  • 2 part(s) Plum Brandy (Slivovitz, 1 oz)
  • 1 part(s) Triple Sec (1/2 oz)
  • 1 part(s) lemon juice (1/2 oz)

Shake well and strain into cocktail glass. Garnish with an orange slice.

  • Rating: 4.5

Sidecar

  • 8 part(s) Cognac (2 oz)
  • 3 part(s) Cointreau (3/4 oz)
  • 3 part(s) lemon juice (3/4 oz)
  • 1 part(s) simple syrup (1/4 oz)

Shake well and strain into cocktail glass.

  • Rating: 4.5
  • Standards
-- Robert Vermeire, Cocktails: How to Mix Them, 1922

Simple Syrup

  • 32 oz Superfine Sugar
  • 32 fl oz water

Simmer over medium heat (approx 160 F) stirring until sugar disolves. bottle, let cool, and store in the refrigerator

  • Mixer
-- Jim Meehan, The PDT Cocktail Book, 2011

Sloe Gin Flip

  • 4 part(s) Sloe Gin (2 oz)
  • 2 part(s) half-and-half (1 oz)
  • 1/2 tsp Bar sugar
  • 1 whole egg
  • Grated nutmeg

Shake well and strain into a chilled sour glass. Sprinkle with nutmeg.

-- Sally Ann Berk, Ney York Bartender's Guide, 1997

Sloe Gin Rickey

  • 4 part(s) Sloe Gin (2 oz)
  • 2 part(s) lime juice (1 oz)
  • Sparkling water
  • lime slice

Pour into a chilled highball glass over ice cubes and stir gently. Garnish with lime slice

  • Rating: 4.5
  • Standards
-- Sally Ann Berk, Ney York Bartender's Guide, 1997

Smokey Tim

  • 1 part(s) Tequila (3/4 oz)
  • 1 part(s) Sfumato (3/4 oz)
  • 1 part(s) Maraschino (3/4 oz)
  • 1 part(s) Lime juice (3/4 oz)

Shake well and strain into a chilled cocktail glass.

  • Rating: 4.0
-- Tim Miner at the Long Island Bar in Brooklyn, NY ca. Oct 2017

St George Arabella

  • 2 part(s) St George Terroir Gin
  • 4 dash Cherry Bitters

Shake well and strain into a chilled cocktail glass.

  • Rating: 4.0
  • Standards

Stiletto

  • 4 part(s) Bourbon (2 oz)
  • 2 part(s) lemon juice (1 oz)
  • 1 part(s) Amaretto (1/2 oz)

Shake well and strain into a chilled old-fashioned glass over ice.

  • Rating: 2.5
-- Sally Ann Berk, Ney York Bartender's Guide, 1997

Strawberry Daiquiri

  • 4 part(s) light rum (2 oz)
  • 2 part(s) lime juice (1 oz)
  • 1 tsp sugar syrup
  • 7 large Strawberries (fresh or frozen)
  • 2 dash rhubarb bitters (optional)

Blend until smooth and pour into a chilled cocktail glass. Garnish with fresh strawberry.

  • Rating: 4.0
-- Sally Ann Berk, Ney York Bartender's Guide, 1997

Sven Collins

  • 2 part(s) Linie Aquavit (1 1/2 oz)
  • 1 part(s) lime juice (3/4 oz)
  • 1 part(s) simple syrup (3/4 oz)

Shake and strain into a Collins glass over ice. Fill with seltzer.

  • Rating: 4.0

Tahoe Julius

  • 4 part(s) Vodka (2 oz)
  • 8 part(s) OJ (4 oz)
  • 2 part(s) half-and-half (1 oz)
  • 1 tsp sugar syrup
  • 1 whole egg

Blend until smooth and pour into a chilled wine glass.

-- Sally Ann Berk, Ney York Bartender's Guide, 1997

Tezon Caramel Apple Pie

  • 1 part(s) Tez√≥n Tequila (1 oz)
  • 1 part(s) apple cider (1 oz)
  • 1/2 part(s) Butterscotch Schnapps (1/2 oz)
  • 1 tsp lemon juice
  • apple slice for garnish

Shake well and strain into a chilled sour glass.

  • Rating: 4.5

Three Miller Cocktail

  • 2/3 part(s) Brandy (1 1/2 oz)
  • 1/3 part(s) Bacardi Rum (3/4 oz)
  • 1 tsp Grenadine
  • 1 dash lemon juice

Shake well and strain into a chilled cocktail glass.

  • Not all that interesting, but not offensive either.
  • Rating: 3.0

Three Stripes Cocktail

  • 2/3 part(s) Dry Gin (1 1/2 oz)
  • 1/3 part(s)French (Dry) Vermouth (3/4 oz)
  • 3 slices orange

Muddle orange slices, Shake well and strain into cocktail glass.

  • Gin and orange juice, i still don't like the combo.

Thunder and Lightning

  • 1 part(s) Brandy (2 oz)
  • 1 tsp caster sugar
  • 1 egg yolk
  • dash of cayenne pepper (optional)

Shake well and strain into medium size glass. Optionally add dash of cayenne pepper on top.

  • Rating: 3.0

Tinton Cocktail

  • 1 part(s) Port Wine (3/4 oz)
  • 2 part(s) Calvados (1 1/2 oz)
  • 1 dash Angostura orange bitters

Stir the Calvados and orange bitters with ice and strain into a chilled cocktail glass. Over the back of a spoon, pour the Port Wine down the side of the glass as a "sink".

  • Ronda doesn't like it, i thought it was fine.

Tipperary Cocktail #1

  • 2 part(s) Irish Whisky, preferably single malt (1 oz)
  • 1 part(s) Italian (Sweet) Vermouth (1/2 oz)
  • 1 part(s) Green Chartreuse (1/2 oz)

Shake well and strain into a chilled cocktail glass.


Tulip Cocktail

  • 1/3 part(s) Calvados or Apple Brandy (3/4 oz)
  • 1/3 part(s) Italian (Sweet) Vermouth (3/4 oz)
  • 1/6 part(s) Apricot Brandy (3/8 oz)
  • 1/6 part(s) lemon or lime juice (3/8 oz)

Shake well and strain into a chilled cocktail glass.

  • Rating: 4.5

Turf Cocktail

  • 1/2 part(s) French (Dry) Vermouth (1 oz)
  • 1/2 part(s) Gin (1 oz)
  • 2 dash orange bitters
  • 2 dash Maraschino
  • 2 dash Absinthe

Stir well and strain into a chilled cocktail glass.


Union Jack

  • 4 part(s) Gin (2 oz)
  • 2 part(s) Sloe Gin (1 oz)
  • 1 tsp Grenadine

Shake well and strain into a chilled cocktail glass.

  • Too sweet.
-- Sally Ann Berk, Ney York Bartender's Guide, 1997

Vanilla Sensation

  • 2 part(s) Vanilla infused Vodka
  • 1 part(s) Sour apple liqueur
  • 1/2 part(s) French (Dry) vermouth

Shake well and strain into a chilled cocktail glass.

  • Rating: 4.5

Ward 8 Cocktail

  • 1/2 part(s) Rye Whisky (1 1/2 oz)
  • 1/4 part(s) orange juice (3/4 oz)
  • 1/4 part(s) lemon juice (3/4 oz)
  • 1 1/2 tsp Grenadine

Shake well and strain into a chilled cocktail glass.

  • Ronda says it needs to be tweaked, less lemon?

Warday's Cocktail

  • 1/3 part(s) Dry Gin (3/4 oz)
  • 1/3 part(s) Italian (Sweet) Vermouth (3/4 oz)
  • 1/3 part(s) Calvados or Apple Brandy (3/4 oz)
  • 1 tsp Green Chartreuse

Stir well and strain into a chilled cocktail glass.


White Lady Cocktail

  • 6 part(s) Dry Gin (1 1/2 oz)
  • 3 part(s) lemon juice (3/4 oz)
  • 2 part(s) Cointreau (1/2 oz)
  • 2 part(s) Gum syrup (1/2 oz)

Stir well and strain into a chilled cocktail glass.


White Lily Cocktail

  • 1/3 Cointreau (3/4 oz)
  • 1/3 Bacardi Rum (3/4 oz)
  • 1/3 Gin (3/4 oz)
  • 1 dash Absinthe

Stir well and strain into a chilled cocktail glass.

  • Rating: 4.0

Whizz-Doodle #2

  • 1 oz Scotch
  • 1 oz Vodka
  • 1/2 oz Cream
  • 1 barspoon Honey
  • 1-2 dash Mole bitters
  • Bittersweet Chocolate

Dissolve Honey in Scotch and Vodka and add Mole bitters. Stir well and strain into a chilled cocktail glass. Whip cream to soft foam and float on top. Garnish with grated bitter chocolate.


Willie Smith Cocktail

  • 8 part(s) Brandy (2 oz)
  • 2 part(s) Maraschino (1/2 oz)
  • 1 part(s) lemon juice (1/4 oz)

Stir well and strain into a chilled cocktail glass.


Winter Martini

  • 2 part(s) Cognac (2 oz)
  • 1/2 part(s) Sour Apple Schnapps (1/2 oz)
  • 1/2 part(s) French (Dry) Vermouth (1/2 oz)
  • 1 barspoon sugar syrup

Shake well and strain into cocktail glass.

  • Rating: 4.5

Yolanda Cocktail

  • 1/2 part(s) Italian (Sweet) Vermouth (1 1/2 oz)
  • 1/4 part(s) Dry Gin (3/4 oz)
  • 1/4 part(s) Brandy (3/4 oz)
  • 1 dash Grenadine
  • 1 dash Absinthe
  • 1 piece lemon peel

Stir well and strain into a chilled cocktail glass.

  • Rating: 4.0

York Special Cocktail

  • 3/4 part(s) French (Dry) Vermouth (2 1/4 oz)
  • 1/4 part(s) Luxardo Maraschino (3/4 oz)
  • 4 dash orange bitters
  • 1 piece lemon peel

Stir well and strain into a chilled cocktail glass.

  • Sweet. An ok desert cocktail.
  • Rating: 3.0

Young Man Cocktail

  • 3/4 part(s) Brandy (2 1/4 oz)
  • 1/4 part(s) Italian (Sweet) Vermouth (3/4 oz)
  • 2 dash Curacao (1/2 tsp)
  • 1 dash Angostura bitters

Shake well and strain into cocktail glass. Garnish with olive or cherry.

  • Rating: 4.0

Zanzibar Cocktail

  • 3/5 part(s) French (Dry) Vermouth (1 1/2 oz)
  • 1/5 part(s) Gin (1/2 oz)
  • 1/5 part(s) lemon juice (1/2 oz)
  • 1 barspoon sugar syrup
  • 3 dash orange bitters
  • 1 piece lemon peel

Shake well and strain into a chilled cocktail glass.


Zeitgeist Bloody Mary

  • 4 oz tomato juice
  • 2 oz Vodka
  • 1 tsp lime juice
  • 1 tsp brine (from pickled green beans or olives)
  • 2 to 3 shakes Tabasco (or similar hot sauce)
  • 2 shakes Worchestire
  • 1/2 barspoon horseradish
  • salt and pepper

Mix all ingredients together in a pint glass. Add ice cubes till the glass is full and stir. Garnish with pickled green beans and/or olives. Serve with a straw.

  • For extra spice, instead of Tabasco use a scant 1/4 tsp of CaJohns Trinidad Moruga Scorpion hot sauce.
  • Rating: 5.0
  • Standards

Substitutions

Conversions

Whip Creamer Infusions

Online Cocktail Recipes

Misc Websites

SF Bars

Heaven's Dog

+1.415.863.6008
1148 Mission St, San Francisco, CA 94103

The Alembic Bar