150 Ultimate Cocktail Recipes

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9 random recipes from our collection

Alabazam

Alabazam
Recipe:

4 dashes Angostura bitter
4 drops lemon juice
50 ml cognac

How to:

Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: lemon peel

Served in Cocktail Glass

Facts:

A classic combination of brandy, triple sec, and bitter, this drink is sweeter, richer, and spicier than a Sidecar. If you prefer, it can also be served as a highball.

Source:Bariana

Bennett Cocktail

Bennett Cocktail
Recipe:

2 dashes Angostura bitter
10 ml lime juice
35 ml dry gin

How to:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.

Served in Cocktail Glass

Facts:

In the mood for a drink that is not sweet? No sugar added here. Just gin, bitter, and a squeeze of lime. According to a French bartender in the 1920s, this drink comes from Chile. Old and exotic—always a winning combination.

Source:The Savoy Cocktail Book.

Bentley Cocktail

Bentley Cocktail
Recipe:

25 ml calvados or apple brandy
25 ml Dubonnet

How to:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.

Served in Cocktail Glass

Facts:

This combination of calvados and Dubonnet appeared in Savoy bartender Harry Craddock's famous cocktail book three years after Team Bentley celebrated their 1927 LeMans victory at the Savoy Hotel, carrying the winning car up the stairs into the dining room.

Source:The Savoy Cocktail Book.

Berry Wall Cocktail

Berry Wall Cocktail
Recipe:

25 ml dry gin
20 ml sweet vermouth
4 dashes curaçao

How to:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: lemon twist

Served in Cocktail Glass

Facts:

This classic Martini formula, dressed with dashes of orange bitter and inexplicably renamed, appears in the Savoy Cocktail Book. A tribute to a customer who had good taste in drinks, perhaps?

Source:The Savoy Cocktail Book.

Brandy Alexander

AKA Alexander #2

Brandy Alexander
Recipe:

45 ml brandy
30 ml cream
15 ml dark crème de cacao

How to:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.

Served in Cocktail Glass

Facts:

If this is a ladies' drink, call me a lady! Creamy and rich enough for a place on the dessert menu, the Alexander is an indulgent change form the citrus balance of most cocktails.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Bronx Terrace Cocktail

Bronx Terrace Cocktail
Recipe:

30 ml gin
15 ml dry vermouth
juice of 1/2 lime

How to:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.

Served in Cocktail Glass

Facts:

Switch the orange for a squeeze of lime, drop the sweet vermouth and you've just walked your Bronx out onto the terrace. It is distinctly drier and fresher than a classic Bronx.

Source:The Savoy Cocktail Book.

Journalist

Journalist
Recipe:

45 ml gin
10 ml dry vermouth
10 ml sweet vermouth
2 dashes triple sec
2 dashes lemon juice
1 dash Angostura bitter

How to:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.

Served in Cocktail Glass

Facts:

A very fancy variation on the Perfect Martini, it twists the classic recipe with dashes of bitter, lemon juice, and curaçao.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Margarita

Margarita
Recipe:

45 ml tequila
15 ml Cointreau
30 ml lime juice

How to:

Shake ingredients with ice. Strain into a salt-rimmed cocktail glass, or a salt rimmed, ice filled, margarita glass. You can salt just half of the rim.

Served in Cocktail Glass

Facts:

There are dozens stories about the birth of the Margarita, and at least one of them is true. This tequila classic has endured because it is uniquely satisfying, especially on a hot afternoon.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Pisco Sour

Pisco Sour
Recipe:

60 ml pisco
30 ml fresh lime juice
15 ml simple syrup
1/2 whole egg white
1 dash Angostura bitter

How to:

Shake all the ingredients hard over ice. Strain into a champagne flute. Use the dash of Angostura bitter as an aromatic garnish instead of mixing it into the drink. Garnish with: dash of angostura bitters

Served in Champagne Flute

Facts:

Invented in 1872 by an Englishman in Iquique, or by an American in Lima, there is no doubt the Pisco Sour was invented in Peru. Or Chile. The pisco at the heart of this exotic potation is a fine brandy invented in Peru. Or Chile.

Source:Museum Of The American Cocktail Pocket Recipe Guide


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