Contents
Alexander
30 ml Cognac
30 ml Crème de Cacao
30 ml Fresh Cream
Pour all ingredients into cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass
Sprinkle fresh ground nutmeg on top
The Alexander cocktail was born in London in 1922 by Hery Mc Elhone, at Ciro’s Club in honor of a famous bride, at the beginning it was called Panama, Gin was used instead of Cognac and light cocoa cream instead of dark.
Throughout its history, Alexander has given rise to many other variations
Americano
30 ml Bitter Campari
30 ml Sweet Red Vermouth
A splash of Soda Water
Mix the ingredients directly in an old fashioned glass filled with ice cubes. Add a splash of Soda Water. Stir gently
Garnish with half orange slice and a lemon zest
N/A
Angel Face
30 ml Gin
30 ml Apricot Brandy
30 ml Calvados
Pour all ingredients into cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass.
N/A
Although the origin of the cocktail is not known, the main hypotheses assume that it was born in the twenties of the twentieth century in France: this thesis would prove the presence of calvados, a liqueur commonly used in France and, in particular, in that period, as an epidemic of phylloxera in European vineyards had limited the production of brandy. On this basis, one of the most frequent hypotheses has it that the cocktail was created by Harry MacElhone, founder of Harry’s New York Bar in Paris on July 19, 1919, in honor of the celebrations for the victory of the First World War. The first reliable evidence, however, dates back to 1930 when Harry Craddock included the Angel Face among the recipes of his book “Savoy cocktail book”. Some sources indicate that the name derives from that of an American gangster active during Prohibition; less likely the dedication to Rick Blaine, the protagonist of Casablanca played by Humphrey Bogart, as the film follows the first testimonies (1942)
Aviation
45ml Gin
15ml Maraschino Luxardo
15ml Fresh Lemon Juice
1 Bar Spoon Crème de Violette
Add all ingredients into a cocktail shaker. Shake with cracked ice and strain into a chilled cocktail glass.
Optional Maraschino Cherry.
N/A
Between the Sheets
30 ml White Rum
30 ml Cognac
30 ml Triple Sec
20 ml Fresh Lemon Juice
Add all ingredients into a cocktail shaker. Shake with ice and strain into a chilled cocktail glass.
N/A
N/A
Casino
40 ml Old Tom Gin
10 ml Maraschino Luxardo
10 ml Fresh Lemon Juice
2 Dashes Orange Bitters
Pour all ingredients into cocktails shaker, shake well with ice, strain into chilled rocks glass with ice.
Garnish with lemon zest and a maraschino cherry.
N/A
Clover Club
45 ml Gin
15 ml Raspberry Syrup
15 ml Fresh Lemon Juice
Few Drops of Egg White
Pour all ingredients into cocktails shaker, shake well with ice, strain into chilled cocktail glass.
Fresh raspberries.
N/A
Daiquiri
60 ml White Cuban Ron
20 ml Fresh Lime Juice
2 Bar Spoons Superfine Sugar
In a cocktail shaker add all ingredients. Stir well to dissolve the sugar. Add ice and shake. Strain into chilled cocktail glass.
N/A
N/A
Dry Martini
60 ml Gin
10 ml Dry Vermouth
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass.
Squeeze oil from lemon peel onto the drink, or garnish with green olives if requested.
N/A
Gin Fizz
45 ml Gin
30 ml Fresh Lemon Juice
10 ml Simple Syrup
Splash of Soda Water
Shake all ingredients with ice except soda water. Pour into thin tall Tumbler glass , top with a splash soda water.
Garnish with a lemon slice, optional lemon zest.
N/A
Hanky Panky
45 ml London Dry Gin
45 ml Sweet Red Vermouth
7.5 ml Fernet Branca
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass.
Orange zest.
N/A
John Collins
45 ml Gin
30 ml Fresh Lemon Juice
15 ml Simple Syrup
60 ml Soda Water
Pour all ingredients directly into a highball filled with ice. Stir gently.
Garnish with a lemon slice and maraschino cherry.
N/A
Last word
22.5 ml Gin
22.5 ml Green Chartreuse
22.5 ml Maraschino Luxardo
22.5 ml Fresh Lime Juice
Add all ingredients into a cocktail shaker. Shake with ice and strain into a chilled cocktail glass.
N/A
N/A
Manhattan
50 ml Rye Whiskey
20 ml Sweet Red Vermouth
1 dash Angostura Bitters
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.
Garnish with a cocktail cherry.
N/A
Martinez
45 ml London Dry Gin
45 ml Sweet Red Vermouth
1 Bar Spoon Maraschino Liqueur
2 Dashes Orange Bitters
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.
Lemon zest.
N/A
Mary Pickford
45 ml White Rum
45 ml Fresh Pineapple Juice
7.5 ml Maraschino Luxardo
5 ml Grenadine Syrup
Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass.
N/A
N/A
Monkey Gland
45 ml Dry Gin
45 ml Fresh Orange Juice
1 Table Spoon Absinthe
1 Table Spoon Grenadine Syrup
Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass.
N/A
N/A
Negroni
30 ml Gin
30 ml Bitter Campari
30 ml Sweet Red Vermouth
Pour all ingredients directly into a chilled old fashioned glass filled with ice, Stir gently.
Garnish with a half orange slice.
N/A
Boulevardier
45 ml Bourbon or Rye Whiskey
30 ml Bitter Campari
30 ml Sweet Red Vermouth
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.
Garnish with orange zest, optionally a lemon zest.
N/A
Brandy Crusta
52,5 ml Brandy
7,5 ml Maraschino Luxardo
1 Bar Spoon Curacao
15 ml Fresh Lemon Juice
1 Bar Spoon Simple Syrup
2 Dashes Aromatic Bitters
Mix together all ingredients with ice cubes in a mixing glass and strain into prepared slim cocktail glass.
Rub a slice of orange (or lemon) around the rim of the glass and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Carefully curling place the orange/lemon peel around the inside of the glass.
N/A
