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15th State 1 1/4 oz. Aperol 1/2 oz. Noilly Pratt sweet vermouth 1 barspoon maraschino Garnish: 3 drops orange flower water Stir with ice, strain into a coupe, garnish with 3 drops of orange flower water. |
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1794 1 1/2 oz Rye Stir and strain into a chilled coupe. Garnish with a flames orange peel. |
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1919 3/4 oz Rittenhouse Rye Stir with ice and strain into a cocktail glass. http://cocktailvirgin.blogspot.com/2008/11/1919-cocktail.html |
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3 Dots and a Dash 1 1/2 oz Neissen Ambre Rhum |
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8 Days A Week Jamaican Rum Served in a Julep cup. |
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808 State 3/4 oz. Denizen rum Combine all ingredients in a blender and blend with ice. Serve in a hurricane glass and garnish with tropical flowers. http://newyork.grubstreet.com/2011/05/kaleidoscope_cocktails.html |
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Abigail's Margarita 1.5 ounces Milagro Silver Tequila Slap the mint to awaken it and put a few leaves in the shaker with the rest of the ingredients. Shake well and serve up in a cocktail glass with a floating sprig of mint. |
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Absinthe Colada 1 ounce absinthe (preferably Mansinthe) Garnish: bouquet of mint Glassware: Collins or hurricane Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain over crushed ice into a Collins or hurricane glass. Garnish with a bouquet of mint. http://punchdrink.com/recipes/maison-premieres-absinthe-colada/ |
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Affinity Cocktail #2 1 1/2 oz Rhum Agricole Blanc (Rhum JM) Stir and strain into a chilled coupe. |
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Airmail 1.5 ounces añejo rum In a cocktail shaker, combine the rum, lime juice, honey syrup and ice. Shake vigorously. Strain into a cocktail glass and top with the Prosecco. Add the bitters and mint leaf to the top of the drink and serve. |
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Algorithm 2.5 oz Bulleit Bourbon |
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Alpine Sour 1 lemon Shake ingredients and strain into a coupe. Top with grated nutmeg. |
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Angostura Fizz 1 oz Angostura Bitters Shake Bitters, Rum, Lime, Simple Syrup, and Egg White together vigorously without ice. Add ice and shake until well chilled. Strain into a Fizz Glass and top with chilled soda water. http://savoystomp.com/2012/07/24/angostura-fizz/ |
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Applejack Cobbler For the Fresh Cranberry Sauce: For the Cocktail: Procedures 1. Combine the sugar and water in a medium saucepan. Bring mixture to a boil. Add cranberries, return to a boil. Reduce heat and simmer until sauce thickens, about 10 minutes. Allow the sauce to cool 15 minutes before using. Leftover cranberry sauce can be refrigerated up to 1 week. 2. Measure cranberry sauce, orange juice, pomegranate molasses, and bitters into a quart-sized pitcher. Add applejack, Punt e Mes, and apple schnapps. Blend with an immersion blender until smooth. Serve immediately or refrigerate up to four hours. 3. To serve, pour 1 cup of cocktail mixture into a cocktail shaker and fill with ice. Shake for 15 seconds, then strain evenly into two cocktail glasses. Repeat as needed. |
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Autumn Daiquiri 2 ounces aged or spiced rum http://www.foodandwine.com/recipes/autumn-daiquiri-cocktails-2009 |
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Bali Bali .5 Lime |