Tip: you can select several elements by pressing Ctrl (on PC) or ⌘ (on Mac) while clicking on each one.
from our collection
Angler's Cocktail
Recipe:
2 dashes Angostura bitter
3 dashes orange bitter
5 ml raspberry syrup
50 ml gin
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:
You can judge a bartender by how well this drink is made. A great Angler is a balance between the grenadine's sweetness and the bitter's spice. Traditionally served on the rocks, this classic gin cocktail can be poured up if you want to leave the extra dilution to the fishes.
Source:Bariana
Barbara Cocktail
Recipe:
15 ml fresh cream
15 ml white crème de cacao
30 ml vodka
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 version of the Alexander is one of the earliest vodka cocktails.
Source:The Savoy Cocktail Book.
Blackthorn Cocktail
Recipe:
3 dashes Angostura bitter
3 dashes absinthe
25 ml Irish whiskey
25 ml dry vermouth
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Most drinks of this name, and there are a few, contain sloe gin which is made from the fruit of the blackthorn. Approaching the flavor without using the obvious this classic takes on a very unique character and deserves to be rediscovered.
Source:The Savoy Cocktail Book.
Brandy Scaffa
Recipe:
30 ml maraschino liqueur
30 ml cognac
2 dashes Angostura bitter
How to:
Lay out each ingredient following recipe with the back of the bar spoon.
Served in Champagne Flute
Facts:
Served as a cocktail or as a pousse café, this classic drink is one of a select few that can stand layer-by-layer and still taste delicious. There are far more complex formulas, but we've found this one to be the best.
Source:Bariana
East India Cocktail
Recipe:
10 ml curaçao
10 ml pineapple syrup
10 ml maraschino liqueur
3 dashes Angostura bitter
50 ml cognac
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: lemon peel
Served in Cocktail Glass
Facts:
As far as we can tell, there's no explanation to the name of this cognac and pineapple drink except that it was discovered by an American writer in a Calcutta bar. It is, however, a delicious cocktail.
Source:Bariana
Negroni
Recipe:
30 ml gin
30 ml Campari
30 ml sweet vermouth
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass filled with ice. Garnish with: orange twist
Served in Tumbler
Variant:
There is also an option to have soda on the side.
Facts:
This drink was born in Florence, Italy during the 1910s, at the request of Count Negroni. He loved Americanos , but he wanted something stronger. So he asked the bartender at Caffe Casoni, one Fosco "Gloomy" Scarselli, to top it up with gin instead of soda water.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Stinger
Recipe:
60 ml brandy
30 ml white crème de menthe
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Born around 1900 and stinging the multitudes ever since, this combination of spirit (usually brandy, but you can request whisky, whiskey, vodka, gin, rum as you like) and crème de menthe blanche is insidiously bright, smooth, and sweet.
Source:Museum Of The American Cocktail Pocket Recipe Guide
The Cowboy Cocktail
Recipe:
30 ml blended whisky
15 ml cream
cracked ice
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
First made with Scotch and appearing in Judge Jr.'s 1927 book Here's How, it was later made with American whiskey. Either way, this is not a sweet drink. Cream does little to soften the edges of the spirit without a liqueur or other sweetener.
Source:The Savoy Cocktail Book.
Tom Collins
Recipe:
50 ml gin
25 ml lemon juice
15 ml simple syrup
60 ml soda water
How to:
Shake everything, except the soda water, with ice. Strain into an ice filled Collins glass. Top with soda. Garnish with: a cherry and an orange wheel
Served in Collins glass
Facts:
Originally made with Old Tom, a sweet gin or when cheaply made a sweetened gin, the Collins takes its name from a headwaiter at the Limerick Hotel in London, John Collins, who had a notorious reputation as a flirt and a charmer. Now made with London Dry Gin, the Collins is a classic tall drink.
Source:Museum Of The American Cocktail Pocket Recipe Guide
