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

Arnaud

Arnaud
Recipe:

30 ml gin
30 ml dry vermouth
30 ml crème de cassis

How to:

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

Served in Cocktail Glass

Facts:

This gin, dry vermouth, and crème de cassis creation was named after Yvonne Arnaud, a French-born actress who rose to fame during the 1920s and is a fitting tribute to her star performances. Lighter and sweeter than a Martini, it has an eternal freshness to it.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Astoria Cocktail

Astoria Cocktail
Recipe:

1 dash orange bitter
45 ml gin
15 ml dry vermouth

How to:

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

Served in Cocktail Glass

Facts:

Gin, French vermouth, stuffed olive: You might be tempted to call it a Martini, wouldn't you. But it's an Astoria, likely taking its name from Manhattan's Astoria Hotel, which once stood where the Empire State Building looms today.

Source:The Savoy Cocktail Book.

Bijou

Bijou
Recipe:

30 ml Plymouth gin
30 ml Chartreuse
30 ml sweet vermouth
1 dash orange bitter

How to:

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

Served in Cocktail Glass

Facts:

Originally served as a layered drink—a pousse café—the Bijou took its name from the three precious stones it represented: diamonds (gin), rubies (vermouth), and emeralds (Chartreuse).

Source:Museum Of The American Cocktail Pocket Recipe Guide

Caipirinha

Caipirinha
Recipe:

60 ml cachaça
2 barspoons caster sugar
2 lime quarters

How to:

Wash the lime. Cut it in half and cut the half into quarters. Put limes and sugar into a tumbler, and muddle hard. Add the cachaça and stir. Fill with ice, and stir again.

Served in Tumbler

Facts:

How many countries in this world truly have a national drink? None that could rival Brasil's loyalty to the caipirinha. Cachaca, lime, sugar, and ice. It's such a simple drink; one that perfectly highlights the unique flavor of country's native cane spirit.

Source:Museum Of The American Cocktail Pocket Recipe Guide

El Presidente

El Presidente
Recipe:

45 ml light rum
20 ml dry vermouth
10 ml curaçao

How to:

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

Served in Cocktail Glass

Facts:

Created by the bartender at the Jockey Club in Havana, Cuba for Presidente Gerardo Marchado who was president of Cuba from 1925 to 1933, this combination of rum, curaçao, vermouth, and grenadine is what Trader Vic once called "the Martini of Cuba."

Source:Museum Of The American Cocktail Pocket Recipe Guide

Martini with Olives

Martini with Olives
Recipe:

60 ml dry gin
30 ml dry vermouth

How to:

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

Served in Cocktail Glass

Facts:

A Dry Martini is one that is made with dry vermouth. Less vermouth doesn't make the drink drier. It makes it less of a Martini. The quintessential gin cocktail, the best Martini is always made with fresh vermouth, and garnished with either a twist or an olive.

Mojito

Mojito
Recipe:

50 ml light rum
20 ml fresh lime juice
2 teaspoon bar sugar (or 30 ml simple syrup)
8 to 12 mint leaves
top with soda water

How to:

Place sugar, mint, and a splash of soda in shaker. Muddle the mint and sugar together. Add ice, lime juice, rum, and 2 lime shell quarters. Shake well, and then strain into an ice filled highball [FINISH RECIPE] Garnish with: mint sprig sprinkled with sugar

Served in Highball glass

Facts:

Older than rum itself, this combination of cane spirit, mint, and lime was the drink of discerning Caribbean pirates and privateers as early as the late 1500s. The name is a diminutive of the African word "mojo" and means little spell.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Ramos Gin Fizz

Ramos Gin Fizz
Recipe:

50 ml gin
30 ml cream
1 whole egg white
15 ml lemon juice
15 ml lime juice
15 ml simple syrup
2 dashes orange flower water
30 ml soda water

How to:

Shake all ingredients—except the soda water—very hard over ice (at least a minute). This should result in a fairly foamy consistency. Strain into a collins glass and then top with the soda water.

Served in Collins glass

Facts:

Originally called the New Orleans Fizz, this libation was invented by Henry C. Ramos at his bar in Meyer's Restaurant in New Orleans where he had a line-up of "shaker boys" standing by to give each of his specialty fizzes a 12-minute shake. Yours will be ready in far less time.

Source:Museum Of The American Cocktail Pocket Recipe Guide


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