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Classic Recipes |
Pisco PunchDuncan Nichol, San Francisco, 18932 oz Pisco ¾ oz fresh lemon juice ¾ oz pineapple gum syrup Shake all ingredients vigorously in mixing tins, then strain into a chilled coupe glass. Hotel Nacionale SpecialeAdapted from the Hotel Nacionale, Havana, Cuba1½ oz rum (white or aged) ¾ oz fresh lime juice ¾ oz pineapple gum syrup ½ oz apricot brandy Shake vigorously and strain into a chilled coupe glass. Garnish with a lime twist.  Clover ClubAdapted from Harry Craddock, The Savoy Cocktail Book, 19301½ oz gin ¾ oz fresh lemon juice ½ oz raspberry gum syrup ½ oz egg white Add all ingredients to mixing tin and shake vigorously without adding ice. Then add ice and shake again. Double-strain into a chilled coupe glass.  Whiskey SmashJerry Thomas, How To Mix Drinks, 18621 lemon, cut into quarters several mint leaves ¾ oz gum syrup 2 oz bourbon or rye whiskey Place lemon wedges and mint leaves into a mixing tin and muddle. Add gum syrup, whiskey and ice and shake vigorously. Strain into an old-fashioned glass over fresh ice. Garnish with fresh mint sprigs. Mai TaiAdapted from Trader Vic’s, Oakland, 19441½ oz aged Jamaican rum ½ oz Cointreau or good orange curaçao ½ oz orgeat ¾ oz fresh lime juice (save a spent lime half) Put all ingredients into a mixing tin, along with a spent lime half. Shake vigorously, then pour entire contents into a double old-fashioned glass. “Spank” a sprig of mint by smacking it between your palms, then garnish the cocktail. |
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Whiskey CocktailJerry Thomas, How To mix Drinks, 18622 oz bourbon ¼ oz gum syrup 2 dashes Angostura bitters or 1 dash each of Angostura and orange bitters 1 4-inch strip of lemon peel (no pith) Rub lemon peel around rim of an old-fashioned glass. Place peel, gum syrup and bitters into the glass. Press peel with the back of a barspoon several times to release oils. Add bourbon and a couple large ice cubes and stir for 15 seconds.  Jack RoseJacques Straub, Drinks, 19142 oz applejack ½ oz fresh lime juice ½ oz grenadine Shake all ingredients vigorously in mixing tins, then double-strain into a chilled coupe. Garnish with a lime twist, if desired. JapaneseJerry Thomas, How To Mix Drinks, 18622 oz brandy ½ oz orgeat 2-3 dashes Angostura bitters Stir all ingredients over ice in a chilled pint glass for 30 seconds. Strain into a chilled cocktail glass. Twist a piece of lemon zest over the top of the drink, rub it around the rim and drop it into the glass. Gaby de LysCharles H. Baker, Jr., The Gentleman’s Companion, 19392 oz gin ½ oz orgeat 2 dashes absinthe 2 dashes Angostura bitters Shake all ingredients vigorously in mixing tin and strain into a chilled cocktail glass. ArubaTrader Vic’s, Oakland, 19442 oz gin ¾ oz fresh lemon juice ½ oz Cointreau ½ oz orgeat ½ oz egg white Add all ingredients to a mixing tin and shake vigorously without adding ice. Then add ice and shake again. Double-strain into a chilled coupe.  |
Modern Recipes |
Trenchtown DaisyErik Adkins, The Slanted Door, San Francisco1½ oz Appleton’s V/X rum ¾ oz fresh lemon juice ¼ oz gum syrup ½ oz raspberry gum syrup splash soda cardamom-infused Batavia arrack in atomizer Add lemon juice, gum syrups and rum to ice in a mixing tin and shake vigorously. Double-strain into a chilled coupe. Add a splash of soda water and spray surface a few times with cardamom-infused arrack. Single Village FixThad Vogler, Beretta, San Francisco1½ oz Del Maguey Minero mezcal 1 oz pineapple gum syrup ¾ oz fresh lime juice Shake vigorously in mixing tin and strain into chilled coupe. Tennessee TeaseBrooke Arthur, Range, San Francisco¼ fresh peach 1½ oz George Dickel Tennessee Whiskey ¾ oz Averna ½ oz fresh lemon juice ¼ oz orgeat Muddle peach in a mixing tin. Add remaining ingredients and ice and shake vigorously. Double-strain into a chilled cocktail glass. Garnish with a lemon twist. |
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La Strega NudaJourney Meadows, Pizzaiolo, Oakland1½ oz white rum ¾ oz fresh lime juice ½ oz fresh orange juice ½ oz orgeat ½ oz Strega Shake all ingredients vigorously in a mixing tin and strain into a chilled cocktail glass. Garnish with an orange twist. KokomoBrooke Arthur, Range, San Francisco1½ oz Flor de Caña 7 year rum ¾ oz pineapple gum syrup ½ oz fresh lemon juice ½ oz Benedictine ½ oz Madeira Shake all ingredients vigorously in a mixing tin and strain into a chilled cocktail glass. Garnish with freshly grated nutmeg on top. |
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