COCKTAIL RECIPES

The martini is a cocktail made with gin and vermouth and garnished with an olive or a
lemon twist. Over the years, the martini has become one of the best-known mixed
alcoholic beverages.
By 1922 the Martini reached its most recognizable form in which London dry gin and
dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes,
with the optional addition of orange or aromatic bitters, then strained into a
chilled cocktail glass. Over time the generally expected garnish became the drinker’s
choice of a green olive or a twist of lemon peel.
A dry Martini is made with dry, white vermouth.

Dry Martini
Main alcohol: Gin
Ingredients: 1/2 oz (1 part) Dry vermouth, 3 oz (6 parts) Gin
Preparation: Straight: Pour all ingredients into mixing glass with ice cubes. Stir well.
Strain into chilled martini cocktail glass. Squeeze oil from the lemon peel onto the drink,
or garnish with an olive.
Served: Straight (or on the rocks)
Standard garnish: Olive, Lemon twist
Drinkware: Cocktail glass

Sweet Martini
The Sweet Martini is a drink made with Gin (or Vodka) and sweet vermouth. It is very
similar to a Classic Gin Martini which uses Gin and dry vermouth, but in this recipe, it
uses sweet vermouth instead of the dry. The Sweet Martini which is also sometimes
referred to as the Sweet Vermouth Martini dates back to the late 19th century and is
one of the earliest of cocktails.
Ingredients
 3 shots of Gin

 1 shot of Italian Sweet Vermouth

 Couple of dashes of Orange Bitters

 Orange Twist for garnish

Preparation/Recipe
1. Add ice cubes to a martini shaker

2. Pour three shots of your favourite Gin into the shaker

3. Add a generous shot of Sweet Vermouth

4. Shake the ingredients about 5-10 times

5. Put a generous dash of orange bitters into a chilled martini glass and swirl it around

6. Strain the contents of the martini shaker into the chilled glass

7. Garnish with an orange twist

2.MANHATTAN
A Manhattan is a cocktail made with whiskey, sweet vermouth,
and bitters. Commonly used whiskeys include rye (the traditional
choice), Canadian whisky, bourbon, blended whiskey,
and Tennessee whiskey. The cocktail is often stirred and strained into
a cocktail glass, where it is garnished with a Maraschino cherry with a
stem.
A Manhattan can also be served on the rocks in a lowball glass. The
whiskey-based Manhattan is one of five cocktails named for one
of New York City’s five boroughs, but is perhaps most closely related
to the Brooklyn cocktail, a mix utilizing dry vermouth
and Maraschino liqueur in place of the Manhattan’s sweet vermouth,
as well as Amer Picon in place of the Manhattan’s traditional bitters.
The Manhattan is one of six basic drinks listed in David A. Embury’s classic The Fine
Art of Mixing Drinks.

Main alcohol: Whisky

Ingredients: Maraschino cherry (Garnish), Dash Angostura bitters, 2 oz Rye or
Canadian whisky, 3/4 oz Sweet red vermouth
Preparation: Stirred over ice, strained into a chilled glass, garnished, and served
straight up.
Served: Straight up; without ice
Standard garnish: Cherry
Drinkware: Cocktail glass

DUBBONET

Dubonnet is a sweet, aromatised wine-based aperitif with 15% alcohol by volume. It

is a blend of fortified wine, herbs, and spices (including a small amount of quinine),
with fermentation being stopped by the addition of alcohol. The brand is currently
produced in France by Pernod Ricard, and in the USA by Heaven Hill
Distilleries of Bardstown, Kentucky. The company says it is the “number-one selling
 aperitif brand in the United States”. The beverage is famous in the UK for having been
the favourite drink of the Queen Mother.
DUBONNET COCKTAIL
 1 oz. Dubonnet Rouge

 1 oz. Dry Gin

 1 dash orange bitters

Combine in ice shaker; shake. Strain into martini glass and garnish with a twist of
lemon.

ROB ROY
The Rob Roy is a cocktail created in 1894 by a bartender at the Waldorf
Astoria in Manhattan, New York City. The drink was named in honour of the premiere
of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B.
Smith loosely based on Scottish folk hero Rob Roy MacGregor.
A Rob Roy is similar to a Manhattan but is made exclusively with Scotch whisky, while
the Manhattan is traditionally made with rye and today commonly made
with bourbon or Canadian whisky.
Like the Manhattan, the Rob Roy can be made “sweet”, “dry”, or “perfect”. The standard
Rob Roy is the sweet version, made with sweet vermouth, so there is no need to specify
a “sweet” Rob Roy when ordering. A “dry” Rob Roy is made by replacing the sweet
vermouth with dry vermouth. A “perfect” Rob Roy is made with equal parts sweet and
dry vermouth.
The Rob Roy is usually served in a cocktail glass and garnished with two maraschino
cherries on a skewer (for the standard version) or a lemon twist (for the perfect and dry
versions).

Main alcohol: Scotch whisky

Ingredients: 5/6 oz Sweet Vermouth, 1 1/2 oz Scotch Whisky, Dash Angostura Bitters
Preparation: Add ingredients to a mixing glass and stir over ice, strain into a chilled
glass, garnish and serve straight up, or mixed in a rocks glass, filled with ice.
Served: Choice of “straight up” or “On the rocks”
Standard garnish: Maraschino cherry or lemon twist
Drinkware: Cocktail glass
BRONX
The Bronx Cocktail is essentially a Perfect Martini with orange juice added. It was
ranked number three in “The World’s 10 Most Famous Cocktails in 1934”, making it a
very popular rival to the Martini and the Manhattan.Today, it remains a popular choice in
some markets and was formerly designated as an Official Cocktail by the International
Bartender Association. Like the Manhattan, the Bronx is one of five cocktails named
for one of New York City’s five boroughs but is perhaps most closely related to
the Queens, which substitutes pineapple for the Bronx’s orange.

Main alcohol: Gin

Ingredients: 1 oz (6 parts) Gin, 1/2 oz (3 parts) Orange juice, 1/2 oz (3 parts) Sweet
Red Vermouth, 1/3 oz (2 parts) Dry Vermouth
Preparation: Pour into cocktail shaker all ingredients with ice cubes, shake well. Strain
into a chilled cocktail or martini glass.
Served: Straight up; without ice
Standard garnish: Orange twist
Drinkware: Cocktail glass

WHITE LADY
White Lady (also known as a Delilah, or Chelsea Side-car) is essentially
a sidecar made with gin in place of brandy. What makes it different from the simple gin
sour is the switching of sugar for triple sec. The cocktail sometimes also includes
additional ingredients, for example, egg white, sugar, or cream.
The classic concoction is most commonly served in a Martini cocktail glass. When an
egg white is added a champagne coupe is preferable; the silky foam clings more
pleasingly to the curved glass.

Primary alcohol by volume: Gin

Ingredients: 2 oz Plymouth gin, 1⁄2 oz Cointreau or Combier, 1⁄2 oz Fresh lemon juice, 1
Fresh egg white
Preparation: Add all ingredients to cocktail shaker filled with ice. Shake well and strain
into large cocktail glass.
Served: Straight up; without ice
Standard drinkware: Cocktail Glass

PINK LADY
The Pink Lady is a classic gin-based cocktail with a long history. Its pink colour is due
to adding grenadine.
The exact ingredients for the pink lady vary, but all variations have the use of gin,
grenadine and egg white in common. In its most basic form, the pink lady consists of
just these three ingredients. According to the Royal Cafe Cocktail Book of 1937, it is
made with a glass of gin, a tablespoon of grenadine and the white of one egg, shaken
and strained into a glass.

Main alcohol: Gin

Ingredients: 1.5 oz. Gin, 1 Egg White, 4 dashes Grenadine
Preparation: Shake ingredients very well with ice and strain into cocktail glass. Garnish
with a cherry.
Standard garnish: Cherry
Drinkware: Cocktail glass
Served: Straight up; without ice

SIDE CAR
The sidecar is a cocktail traditionally made with cognac, orange liqueur
(Cointreau, Grand Marnier, Dry Curaçao or another triple sec), and lemon juice. In its
ingredients, the drink is perhaps most closely related to the older brandy crusta, which
differs both in presentation and in proportions of its components.

Main alcohol: Brandy

Ingredients: 2 oz Cognac, 3/4 oz Lemon juice, 3/4 oz Triple sec
Preparation: Pour all ingredients into cocktail shaker filled with ice. Shake well and
strain into cocktail glass.
Served: Straight up (without ice)
Drinkware: Cocktail glass
Primary alcohol by volume: Cognac

BACARDI
Bacardi Cocktail had to be made with Bacardi Rum.
The Bacardi cocktail is an IBA Official Cocktail made primarily with Bacardi Superior. It
is served as a “pre-dinner” cocktail.

Main alcohol: Rum

Ingredients: 2/3 oz (4 parts) Lemon or Lime juice, 1/6 oz (1 part) Grenadine syrup, 1
1/2 oz (9 parts) Bacardi white rum
Preparation: Shake together in a mixer with ice. Strain into glass and serve.
Served: Straight up
Standard garnish: Lime
Drinkware: Cocktail glass

ALEXENDRA
 The original Alexander cocktail consisted of equal parts gin, crème de cacao liqueur
and cream. Over time, other spirits were substituted for the gin – brandy being most.
The most common variation of the Alexander is the Brandy Alexander, made with
brandy. Similarly, a Coffee Alexander substitutes coffee liqueur (such as Kahlúa) for gin,
and a Blue Alexander substitutes blue Curaçao for crème de cacao. Other variations
exist.

Main alcohol: Cognac, Chocolate liqueur

Ingredients: 1 oz Cognac, 1 oz Light cream, 1 oz White crème de cacao
Preparation: Shake all ingredients with ice and strain contents into a cocktail glass.
Sprinkle nutmeg on top and serve.
Served: Straight up; without ice
Standard garnish: Nutmeg
Drinkware: Cocktail glass (also in Martini glass)

JOHN COLLINS
A John Collins is a cocktail which was attested to in 1869 but maybe older. It is
believed to have originated with a headwaiter of that name who worked at Limmer’s Old
House in Conduit Street in Mayfair, which was a popular London hotel and coffee house
around 1790–1817.
The John Collins is a Collins cocktail made from gin, lemon
juice, sugar and carbonated water.

Primary alcohol by volume: Gin

Served: On the rocks; poured over ice
IBA specified ingredients :
 4.5 cl (3 parts) Gin

 3 cl (2 parts) freshly squeezed lemon juice

 1.5 cl (1 part) sugar syrup

 6 cl (4 parts) carbonated water

Preparation: Pour all ingredients directly into a highball glass filled with ice. Stir gently.
Garnish. Add a dash of Angostura bitters.
Standard drinkware: Collins glass
Standard garnish: Lemon slice and maraschino cherry

TOM COLLINS
 The Tom Collins is a Collins cocktail made from gin, lemon juice, sugar,
and carbonated water. First memorialized in writing in 1876 by Jerry Thomas, “the
father of American mixology”, this “gin and sparkling lemonade” drink is typically served
in a Collins glass over ice. A “Collins mix” can be bought premixed in the supermarket
and enjoyed alone (like a soft drink) or with gin.

Main alcohol: Gin

Ingredients:
 4.5 cL (3 parts) Old Tom Gin
 3 cL (2 parts) freshly squeezed lemon juice
 1.5 cL (1 part) sugar syrup
 6 cL (4 parts) carbonated water to taste
Preparation: Mix the gin, lemon juice and sugar syrup in a tall glass with ice, top up
with soda water, garnish and serve.
Served: On the rocks; poured over ice
Standard garnish: Lemon slice, Maraschino cherry
Drinkware: Collins glass

GIN FIZZ
A “fizz” is a mixed drink variation on the older sours family of cocktail. Its defining
features are an acidic juice and carbonated water.
A gin fizz is the best-known cocktail in the fizz family. A gin fizz contains gin, lemon
juice, and sugar, which are shaken with ice, poured into a tumbler and topped with
carbonated water.

Preparation: Shake all ingredients with ice cubes, except soda water. Pour into glass.
Top with soda water
IBA specified ingredients: 4.5 cl Gin; 3 cl fresh lemon juice; 1 cl Gomme syrup; 8 cl
soda water
Standard drinkware: Old Fashioned glass
Standard garnish: lemon slice
Served: On the rocks; poured over ice

PIMM,S CUP
Pimm’s is a brand of fruit cups, but may also be considered a liqueur. It was first
produced in 1823 by James Pimm and has been owned by Diageo since. 1997. Its most
popular product is Pimm’s No. 1 Cup

Seven Pimm’s products have been produced, all fruit cups, differing only in their
base alcohol:[9] Only Nos. 1, 6, and a ‘Winter Cup’ based on No. 3 remain.
 Pimm’s No. 1 Cup is the most popular version. Based on gin, its base as bottled is 25
percent alcohol by volume.
 can also be purchased as a pre-mixed fortified lemonade (Pimm’s & Lemonade) in 250
ml cans or 1-litre bottles, at 5.4 percent.
 Pimm’s No. 2 Cup was based on Scotch whisky. Currently phased out.
 Pimm’s No. 3 Cup is based on brandy. Phased out, but a version infused with spices
and orange peel marketed as Pimm’s Winter Cup is now seasonally available.
 Pimm’s No. 4 Cup was based on rum. Currently phased out.
 Pimm’s No. 5 Cup was based on rye whisky. Currently phased out.
 Pimm’s No. 6 Cup is based on vodka. It is still produced, but in small quantities.[2]
Pimm’s No. 1 has also been sold with
additional strawberry or blackberry and elderflower flavouring.

INGREDIENTS:
 2 oz Pimm’s No. 1

 3 oz Sprite, 7UP or ginger ale

 1 or 2 Cucumber slices

 1 Strawberry, hulled and cut into quarters

 Half an orange slice

 1 Lemon slice

 6 Mint leaves

 Glass: Highball
PREPARATION:
Add all the ingredients to a highball glass filled with ice and stir to combine. (To mix
things up a bit, you can replace the Sprite, 7Up or ginger ale with Champagne.)

FLIP
A flip is a class of mixed drinks. According to the Oxford English Dictionary, the term
was first used in 1695 to describe a mixture of beer, rum, and sugar, heated with a red-
hot iron (“Thus we live at sea; eat biscuit, and drink flip“).
The iron caused the drink to froth, and this frothing (or “flipping”) engendered the name.
Over time, eggs were added and the proportion of sugar increased, the beer was
eliminated, and the drink ceased to be served hot.
 The first bar guide to feature a flip (and to add eggs to the list of ingredients) was Jerry
Thomas’s 1862 How to Mix Drinks; or, The Bon-Vivant’s Companion. In this work,
Thomas declares that, “The essential in flips of all sorts is to produce the smoothness
by repeated pouring back and forward between two vessels and beating up the eggs
well in the first instance the sweetening and spices according to taste.”
With time, the distinction between egg nog (a spirit, egg, cream, sugar, and spice) and a
flip (a spirit, egg, sugar, spice, but no cream) was gradually codified in America’s bar
guides. In recent decades, bar guides have begun to indicate the presence of cream in
a flip as optional.
The following flip recipes appear in Jerry Thomas 1887.
 Cold Brandy Flip – brandy, water, egg, sugar, grated nutmeg
 Cold Rum Flip – substitute Jamaica rum
 Cold Gin Flip – substitute Holland gin
 Cold Whiskey Flip – substitute Bourbon or rye whiskey
 Port Wine Flip – substitute port wine
 Sherry Wine Flip – substitute sherry
 Hot Brandy Flip – brandy, sugar, egg yolk, hot water, grated nutmeg
 Hot Rum Flip – substitute Jamaica rum
 Hot Whiskey Flip – substitute whiskey
 Hot Gin Flip – substitute Holland gin
 Hot English Rum Flip – ale, aged rum, raw eggs, sugar, grated nutmeg or ginger
 Hot English Ale Flip – same as Rum Flip, without rum and less egg white
 Sleeper – aged rum, sugar, egg, water, cloves, coriander, lemon

NOGGS
A delicious recipe for Hot Egg Nogg, with brandy, dark rum, sugar syrup, egg and milk.
Also lists similar drink recipes.
Ingredients
 1/2 oz brandy

 1/2 oz dark rum

 1/2 oz sugar syrup

 1 egg

 3 oz boiling milk
Method: Blend all ingredients (except milk) until smooth and pour into a heat-proof
goblet. Add boiling milk, sprinkle with nutmeg and serve.
Serve: Wine Goblet, Cocktail Glass

CHAMPAGNE COCKTAIL
A champagne cocktail is an alcoholic drink made with sugar, Angostura bitters,
Champagne, brandy and a maraschino cherry as a garnish. It is one of the IBA Official
Cocktails.
A recipe for the cocktail appears as early as “Professor” Jerry Thomas’ Bon Vivant’s
Companion (1862), which omits the brandy or cognac and is considered to be the
“classic” American version.

Main alcohol: Champagne

Ingredients: 2 dashes Angostura bitters, 1/3 oz Cognac, 3 oz Champagne, 1 Sugar
cube
Preparation: Add dash of Angostura bitter onto a sugar cube and drop it into a
champagne flute. Add cognac followed by gently pouring chilled champagne. Garnish
with orange slice and a maraschino cherry.
Served: Straight up; without ice
Standard garnish: Maraschino cherry, Orange slice
Drinkware: Champagne flute

BETWEEN THE SHEETS

The Between the Sheets is a cocktail consisting of white rum, cognac, triple sec, and
lemon juice.
The drink is similar to the sidecar, differing only by using less cognac and adding rum.
The Maiden’s Prayer is variously known as an alternate name for the Between the
Sheets, and as a different drink using gin instead of rum and cognac, and adding
orange juice to the lemon juice

Preparation: Pour all ingredients into shaker with ice cubes, shake, strain into chilled
cocktail glass
IBA specified ingredients: 3 cl white rum; 3 cl cognac; 3 cl triple sec; 2 cl fresh lemon
juice
Primary alcohol by volume: Cognac; Rum; Triple sec
Served: Straight up; without ice

DAIQUIRI
Daiquiri is a family of cocktails whose main ingredients are rum, citrus juice, and sugar
or other sweeteners. The daiquiri is one of the six basic drinks listed in David A.
Embury’s classic The Fine Art of Mixing Drinks.
Daiquirí is also the name of a beach and an iron mine near Santiago de Cuba, and is a
word of Taíno origin.[1] The drink was supposedly invented by an American mining
 engineer, named Jennings Cox, who was in Cuba at the time of the Spanish–American
War.
Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of
sugar was poured over the ice and the juice of one or two limes was squeezed over the
sugar. Two or three ounces of white rum completed the mixture. The glass was then
frosted by stirring with a long-handled spoon. Later the daiquiri evolved to be mixed in
a shaker with the same ingredients but with shaved ice. After a thorough shaking, it was
poured into a chilled coupe glass.

Main alcohol: Rum

Ingredients: 1 1/2 oz White rum, 1/2 oz Simple syrup, 1 oz Lime juice
Preparation: Pour all ingredients into shaker with ice cubes. Shake well. Strain in
chilled cocktail glass.
Served: Straight up; without ice
Drinkware: Cocktail glass

BLOODYMARRY
A Bloody Mary is a cocktail containing vodka, tomato juice, and combinations of
other spices and flavorings including Worcestershire sauce, Hot Sauce, piri piri sauce,
garlic and herb sauce,
beef consommé or bouillon, horseradish, celery, olives, salt, black pepper, lemon
juice, lime juice and/or celery salt. In the United States, it is usually consumed in the
morning or early afternoon, and is popular as a hangover cure.
The Bloody Mary was invented in the 1920s or 1930s; there are various theories as to
the origin of the drink, as well as the origin of its name. It has many variants, most
notably the Red Snapper, the Virgin Mary, the Caesar and the michelada.

Main alcohol: Vodka

Ingredients:
 4.5 cl (3 parts) Vodka

 9 cl (6 parts) Tomato juice

 1.5 cl (1 part) Lemon juice

 2 to 3 dashes of Worcestershire Sauce

 Tabasco

 Celery salt

 Pepper
 Preparation: Add dashes of Worcestershire Sauce, Tabasco, salt and pepper into
highball glass, then pour all ingredients into
highball with ice cubes. Stir gently. Garnish with celery stalk and lemon wedge
(optional).
Served: On the rocks; poured over ice.
Standard garnish: Celery stalk or dill pickle spear
Drinkware: Highball glass

SCREW DRIVER
A screwdriver is a popular alcoholic highball drink made with orange juice and vodka.
While the basic drink is simply the two ingredients, there are many variations; the most
common one is made with one part vodka, one part of any kind of orange soda, and one
part of orange juice. Many of the variations have different names in different parts of the
world.

Main alcohol: Vodka

Ingredients: 1 3/4 oz (1 part) Vodka, 3 1/2 oz (2 parts) Orange juice
Preparation: Mix in a highball glass with ice. Garnish and serve.
Served: On the rocks; poured over ice
Standard garnish: Orange slice
Drinkware: Highball glass

TEQUILA SUNRISE
The Tequila Sunrise is a cocktail made of tequila, orange juice, and grenadine syrup
and served unmixed in a tall glass.The modern drink originates from Sausalito in the
early 1970s, after an earlier one created in the 1930s in Phoenix, near Scottsdale. The
cocktail is named for its appearance when served, with gradations of color resembling a
sunrise.

Main alcohol: Tequila

Ingredients:
 3 oz (6 parts) Orange juice,
 1 1/2 oz (3 parts) Tequila,

 1/2 oz (1 part) Grenadine syrup

Preparation: Pour the tequila and orange juice into glass over ice. Add the grenadine,
which will sink to the bottom. Do not stir. Garnish and serve.
Standard garnish: Orange slice, Cherry
Drinkware: Collins glass

GIN SLING
The Singapore Sling is a gin-based cocktail from Singapore. This long drink was
developed sometime before 1915 by Ngiam Tong Boon, a Hainanese bartender working
at the Long Bar in Raffles Hotel, Singapore. It was initially called the gin
 sling a sling was originally a North American drink composed of spirit and water,
sweetened and flavored.
The gin sling, attested from 1790, described an North American drink of gin which was
flavoured, sweetened and served cold. The Singapore sling has been documented as
early as 1930 as a recipe in the Savoy Cocktail Book; Ingredients ¼ lemon juice, ¼ Dry
Gin, ½ Cherry Brandy: “Shake well and strain into medium size glass, and fill with soda
water. Add 1 lump of ice”.

Main alcohol: Gin

Ingredients: 1/4 oz Cointreau, 4 oz (16 parts) Pineapple juice, MORE
Preparation: Pour all ingredients into cocktail shaker filled with ice cubes. Shake well.
Strain into highball glass. Garnish with pineapple and cocktail cherry.
Served: Well shaken, with ice
Standard garnish: Maraschino cherry, Pineapple slice
Drinkware: Highball glass, Hurricane glass

PLANTERS PUNCH
Planter’s Punch is an IBA Official Cocktail made of dark rum, several juices, grenadine
syrup, sugar syrup, and Angostura bitters. The cocktail has been said to have originated
at the Planters Hotel in Charleston, SC.

Main alcohol: Rum

Ingredients:
 4.5cl Dark rum

 3.5 cl Fresh orange juice

 3.5 cl Fresh pineapple juice

 2 cl Fresh lemon juice

 1 cl Grenadine syrup

 1 cl Sugar syrup

 3 or 4 dashes Angostura bitters

Preparation: Pour all ingredients, except the bitters, into shaker filled with ice. Shake
well. Pour into large glass, filled with ice. Add Angostura bitters, “on top”. Garnish with
cocktail cherry and pineapple.
Served: Poured over ice
Standard garnish: Cocktail cherry and pineapple
Drinkware: Highball glass
 PINACOLADA
The piña colada is a sweet cocktail made with rum, coconut cream or coconut milk, and
pineapple juice, usually served either blended or shaken with ice. It may be garnished
with either a pineapple wedge, maraschino cherry, or both.
Main alcohol: White Rum
Ingredients: 3 oz (3 parts) Pineapple juice, 1 oz (one part) White rum, 1 oz (one part)
Coconut cream
Preparation: Mix with crushed ice until smooth. Pour into chilled glass, garnish and
serve.
Standard garnish: Maraschino cherry, Pineapple slice
Drinkware: Poco Grande glass

RUSTY NAIL
A Rusty Nail is made by mixing Drambuie and Scotch whiskey. The drink was included
in Difford’s Guide’s Top 100 Cocktails. A Rusty Nail can be served in an old-fashioned
glass on the rocks, neat, or “up” in a stemmed glass. It is most commonly served over
ice.
The Rusty Nail is the ultimate in scotch cocktails and if you are interested in that style of
whiskey, this is a drink you should be familiar with. The best part is that you can choose
whichever Scotch whiskey you like and make it as top-shelf as you wish. Don’t worry,
you will not be wasting a great Scotch by mixing it into a Rusty Nail.
The cocktail is very simple and it is the ideal drink of choice for any scotch lover. In it,
you will simply mix Scotch and Drambuie over ice. It is designed to be a sophisticated,
slow-sipping drink and in that regard, it is one of the best you will find.
Ingredients
 1 1/2 ounces Scotch whiskey

 3/4 ounce Drambuie

Steps to Make It
 Gather the ingredients.

 Pour the ingredients into an old-fashioned glass with ice cubes.

 Stir well.

 Enjoy!

B&B Cocktail
B&B stands for Benedictine and Brandy; it’s that simple. It is one of the icons of fine
drinking and is truly a classic cocktail.
 A B&B is often served on the rocks. Some drinkers prefer it straight up and others prefer
it slightly warmer (prep your snifter with warm water, dumping it before adding the
spirits). It is almost always served in a brandy snifter and it makes an ideal after-dinner
drink or nightcap.
Ingredients
 1-ounce brandy

 1 ounce Benedictine

Steps to Make It
1. Gather the ingredient.
2. Pour the liquors into a brandy snifter.
3. Stir well.
4. Add ice if you like.

BLACK RUSSIAN
The Black Russian is a cocktail of vodka and coffee liqueur. It contains five parts vodka
to two parts coffee liqueur, per IBA specified ingredients. Traditionally, the drink is made
by pouring the vodka over ice cubes or cracked ice in an old-fashioned glass, followed
by the coffee liqueur.
This combination first appeared in 1949 and is ascribed to Gustave Tops,
a Belgian barman, who created it at the Hotel Metropole in Brussels in honor of Perle
Mesta, then United States Ambassador to Luxembourg. The cocktail owes its name to
the use of vodka, a typical Russian spirit, and the blackness of the coffee liqueur.

Main alcohol: Vodka

Ingredients: 2/3 oz (2 parts) Coffee liqueur, 1 2/3 oz (5 parts) Vodka
Preparation: Pour the ingredients into an old fashioned glass filled with ice cubes. Stir
gently.
Served: On the rocks; poured over ice
Drinkware: Old Fashioned glass
Timing: After dinner

MARGARITA
A margarita is a cocktail consisting of tequila, triple sec, and lime juice often served with
salt on the rim of the glass. The drink is served shaken with ice, blended with ice, or
without ice.

Main alcohol: Tequila

 Ingredients: 2 oz Tequila, 1 oz Lime juice, 1 oz Cointreau
Preparation: Rub the rim of the glass with the lime slice to make the salt stick to it.
Shake the other ingredients with ice, then carefully pour into the glass (taking care not
to dislodge any salt). Garnish and serve over ice.
Served: On the rocks; poured over ice
Standard garnish: Lime slice, Salt on the rim
Drinkware: Margarita glass

GIMLET
The Gin Gimlet comes straight from the bottle—a bottle of London dry gin and a bottle
of sweetened Rose’s lime juice, no room for user error. It is a wide-awake kind of tart,
with the lime lifting the piney gin into a mouth-puckering territory, counterbalancing the
herbaceous with the acerbic, then finishing it off with a touch of sweet. It is, like any
good two-ingredient cocktail, a delight.
Ingredients
 2 1/2 ounces gin

 1/2 ounce fresh lime juice

 1/2 ounce simple syrup

 Garnish: lime wheel

Steps
1. Add all ingredients into a shaker with ice and shake.
2. Strain into a chilled cocktail glass or an Old Fashioned glass filled with fresh ice.
3. Garnish with a lime wheel.
4. (You can substitute 1 oz lime cordial, such as Rose’s lime juice, for both the lime juice
and simple syrup.).

BLUE LAGOON
Blue Lagoon is a popular summer cocktail featuring blue Curaçao.
One variation adds a dash of lime cordial to the mix. Another variation with a dash of
raspberry cordial is known as a “Fruit tingle”, after the candy available in some countries
(Australia).

Main alcohol: Vodka

Ingredients: 1 part Blue Curacao, 1 part Vodka, 4 parts Lemon juice
Preparation: Pour vodka and blue curacao in a shaker with ice, shake well & strain into
ice filled highball glass, top with lemonade, garnish and serve.
 Served: On the rocks; poured over ice
Standard garnish: Orange slice or lemon slice
Drinkware: Highball glass

BOMBAY COCKTAIL
Bombay Cocktail
The Bombay Cocktail soothes the richness of the base spirit with a healthy dose
of two types of vermouth, a touch of curacao to lend a subtle sweetness, and some
absinthe for depth and character. Medium-bodied and full of flavor without coming on
too aggressive, the Bombay Cocktail offers a glimpse at another time, when brandy was
one of the regents of the cocktail kingdom.
Ingredients
 1 1/2 ounces brandy

 3/4 ounce dry vermouth

 3/4 ounce sweet vermouth

 1/4 ounce curacao or Grand Marnier

 2 dashes absinthe (or substitute Pernod or another pastis)

 2 dashes orange bitters

 A thin slice of lemon zest, for garnish

Directions
1. Combine liquid ingredients in a mixing glass and fill with ice. Stir well to chill, about 30
seconds. Strain into a chilled cocktail glass. Twist lemon peel over the drink to express
oils, and use them as a garnish.