CLASSIC COCKTAILS

BIBLE
Air Mail
The first instance of the Air Mail cocktail was
documented in Esquire magazine’s 1949 edition
of Handbook for Hosts.

30ml Jamaican Rum

15ml Lime
1bsp Honey Syrup
Top Champagne

Method: Shaken
Glassware: Highball or Flute
Garnish: Lime Zest
Alexander
The original Alexander id thought to have originated in
20th century, certainly before 1915, evidenced by a
recipe appearing in Hugo Ensslin's 1916 Recipes for
Mixed Drinks

60ml Gin
30ml Cream
30ml Creme de Cacao

Method: Whip / Shake

Glassware: Coupette
Garnish: Nutmeg crumble
Amaretto Sour
The Amaretto Sour is a cocktail of the 1980s, when it
starts to appear in books such as Mark Torre's 1987
The Bartender's Cherry

50ml Amaretto
20ml Orange juice
20ml Lemon
20ml Egg White
1 dash Angostura

Method: Shake
Glassware: Rocks + Ice
Garnish: Orange + Cherry
Americano
Don’t let the name fool you: the Americano’s heritage is
distinctly Italian. Born from the Milano-Torino (equal parts
Campari from Milan and red vermouth from Torino over ice)
in the 19th century, this cocktail—topped up with soda water
and garnished with an orange twist—is believed by some to
have been the favored beverage for American tourists
seeking “la dolce vita” in Italy during Prohibition.

40ml Sweet Vermouth

40ml Campari
Top with soda water

Method: Build
Glassware: Collins
Garnish: Orange twist
Aviaton
After being lost for almost a half-century, this sky blue
concoction was refurbished to its original glory only within
the last decade. This original version first appears in Hugo
Ensslin’s 1916 Recipes for Mixed Drinks, citing a combination
of gin, maraschino liqueur, crème de violette and lemon.

50ml Gin
15ml Lemon juice
10ml Maraschino
1 bsp Crème de Violette

Method: Shake
Glassware: Coupette
Garnish: Cherry
Bamboo
One of Japan’s originals, the Bamboo was created in the
1890s at the Grand Hotel In Yokohama, Japan by German
bartender Louis Eppinger. The Bamboo is currently enjoying a
revival with renewed interest in the category of sherry
cocktails.

40ml Dry Oloroso Sherry

40ml Dry Vermouth
2 dash Orange bitter

Method: Stir
Glassware: Coupette
Garnish: Orange twist
Bobby Burns
The Bobby Burns is a classic cocktail dating back to the early
part of the 20th century. Similar to the Rusty Nail or Blood &
Sand, it has the rare quality of being made with blended
Scotch whisky rather than Bourbon or Rye. While there is
always going to be some debate as to the meaning of the
name, it’s likely an homage to the famed Robert Burns,
widely considered the national poet of Scotland.

50ml Scotch
25ml Sweet Vermouth
1 bsp Benedectine

Method: Stir
Glassware: Coupette
Garnish: Lemon zest
Brooklyn
While less known than its more famous neighbor’s namesake
drink, the Brookly dates back to the first decade of the 20th
century. In flavor profile and composition it drinks like a riff
on the Manhattan, but in true Brooklyn fashion, the
more esoteric addition of both Amer Picon and Maraschino
has kept it from securing a place in the top tier of classic
drinks.

50ml Rye
20ml Dry Vermouth
1 bsp Picon
1 bsp Maraschino

Method: Stir
Glassware: Coupette
Garnish: Cherry
Brandy Crusta
Invented by an Italian bartender named Joseph Santini in
New Orleans, the Brandy Crusta was one of the city’s first
true calling-card cocktails; originally mixed in the 1850s. Like
many of today’s Crustas, too, it includes a small dose of
maraschino liqueur, an addition made popular near the close
of the 19th century.

45ml Cognac
15ml Dry Curacao
10ml Lemon
1 bsp Maraschino
½ bsp Angostura Bitters

Method:Shaken
Glassware: Flute glass
Garnish: Sugar Rim
Bramble
The Bramble, invented in 1984 by bartender Dick Bradsell, is
one of the few drinks that fall into the category of “modern
classics.” One of the founding fathers of London’s cocktail
scene, Bradsell created this cross between a Cobbler and a
Gin Sour while working at Fred’s Club in SoHo.

50ml Gin
20ml Lemon
20ml Simple
3 Blackberries muddled
1 dash Crème de Mure

Method: Shake
Glassware: Rock Glass + Crushed ice
Garnish: Blackberry
Brandy Alexander
The Brandy Alexander, also known as the Alexander No. 2 is a
mix of brandy, crème de cacao and cream dusted with freshly
grated nutmeg. The first edition, which employs gin, was
born of necessity; Prohibition required a heavy hand in sweet
ingredients to conceal poor-quality spirits produced
illegally. Eventually the Alexander No. 1 evolved with the
taste of the times, and gin was replaced by cognac or brandy.

40ml Cognac
20ml Crème de Cacao
20ml Heavy Cream

Method: Whip + Shake

Glassware: Coupette
Garnish: Grated Nutmeg
Caipirinha
A riff on a classic Bee's Knees with lime juice. It's snappier
with lime instead of lemon.
Adapted from a recipe created by Sasha Petraske at his
famous Milk & Honey bar in Manhattan, New York City, USA.

50ml Cachaca
½ Lime cut in 6
20ml Demerara syrup

Method: Muddle in shaker, shake with 4 ice cubes

then throw directly in the glass. Top crushed ice
Glassware: rocks
Garnish: Lime wedge
Clover Club
In it's heyday the Clover Club was the preferred drink of pre-
Prohibition gentlemen. It emerged from a Philadelphia men's
group called (you guessed it) the Clover Club that met
regularly at the Bellevue-Stratford Hotel from the 1880's to
the 1920's.The first Clover Club Cocktail Recipe was published
in the New York Press in 1901, calling for gin, lemon juice,
sugar, raspberry syrup, and egg white

50ml Gin
20ml Lemon
20ml Raspberry Sy
20ml Egg White

Method: Dry Shake + Shake

Glassware: Coupette
Garnish: Raspberry
Corpse Reviver n°2
The Corpse Reviver No. 2, the more famous and popular of
the two drinks that made their debut in The Savoy Cocktail
Book in 1930 and go by that name. It is an equal parts
mixture of gin, Lillet Blanc, lemon juice and Cointreau, with a
dash of absinthe acting as accent.

20ml Gin
20ml Lillet Blanc
20ml Triple Sec
20ml Lemon juice
2 Drops Absinthe

Method: Shake
Glassware: Nick & Nora
Garnish: Lemon Zest
Carroll Gardens
Adapted from a recipe created in 2008/9 by Joaquìn Simò at
Death & Company in New York City USA in honour of his local
neighbourhood , Brooklyn's Carroll Gardens

50ml Rye
15ml Punt e mes
15ml Nardini Amaro
1 bsp Maraschino

Method: Stir
Glassware: Nick & Nora
Garnish: Lemon Zest (out)
Champagne Cocktail #1
This simple classic originally appeared in “The
Bartender’s Guide,” an 1862 tome by Jerry Thomas.

1 Sugar cube soaked with Angostura Bitters

Champagne

Method: Build
Glassware: Flute
Garnish:
Champagne Cocktail #2
The classic Champagne Cocktail is about the oldest
cocktail we know of, after the many forms Punch
takes, and its modern recipes consist of aromatic
bitters dashes over a sugar cube in the base of a flute
or coupé, over which cognac is poured and topped
with champagne.

1 Sugar cube soaked with Angostura Bitters

20ml Cognac
Champagne

Method: Build
Glassware: Flute
Garnish: Orange zest (out)
Cosmopolitan
The legendary Cosmopolitan is a simple cocktail with a
big history. It reached its height of popularity in the
1990s, when the HBO show “Sex and the City” was at
its peak. The original Cosmopolitan was created in
1985 by Miami bartender Cheryl Cook while working
at a South Beach bar called the Strand.

40ml Vodka citrus

20ml Cranberry juice
20ml Dry Curacao or Triple sec
1bsp Lime

Method: Shake
Glassware: Coupette
Garnish: Orange Zest
Daiquiri
The modern Daiquiri is thought by many to have been
invented around 1898 in a mining village situated near
beach of the same name on the southeastern tip of
Cuba, just east of the city of Santiago de Cuba.In its
purest form, the Daiquiri is a delicate balance of rum,
fresh lime juice, and sugar.

50ml White Rum

20ml Lime
20ml Simple sy.

Method: Shake
Glassware: Coupette
Garnish: Orange Zest
Daiquiri Hemingway
Created at La Floridita bar in Havana, Cuba by bartender
Constantino Ribalaigua Vert, Hemingway was affectionately
known as “Papa” in Havana, and supposedly tried his first
Daiquiri at La Floridita and remarked “That’s good, but I
prefer mine with twice the rum and no sugar.”Over time, La
Floridita have evolved the original recipe by adding
maraschino and grapefruit

50ml White Rum

20ml Lime
20ml Maraschino
10ml Grapefruit juice

Method: Shake
Glassware: Coupette
Garnish: Grapefruit Zest
Dark & Stormy
This drink has roots in colonial Bermuda, where
England’s Royal Navy opened a ginger beer plant in
the late 19th century.A note: Gosling Brothers bought
the trademark to the Dark ’n’ Stormy name and
recipe, so Gosling’s Black Seal rum is the official rum
of record for this drink.

50ml Gosling's
15ml Lime
20ml Ginger sy
Top Soda

Method: Dry Shake + Soda

Glassware: Collins
Garnish: Ginger Candy
De la Louisiane
As its French-inflected name hints, it’s a New Orleans
creation. In his authoritative 1937 book Famous New
Orleans Drinks and How to Mix ‘Em, Stanley Clisby
Arthur notes that it was the Restaurant La Louisiane’s
house cocktail, where it presumably paired well with
the rich, sometimes fiery Creole cuisine.

50ml Rye
10ml Benedectine
20ml Sweet vermouth
3 dash Peychaud Bitters
3 dash Absinthe

Method: Stir
Glassware: Nick & Nora
Garnish: Cherry
Eastside Cocktail
Created in 2004 by George Delgado at Libation, New York
City, USA originally as a long drink. Christy Pope took the
Eastside to Milk & Honey where this now popular straight-up
version was created.

50ml Gin
25ml Lime
20ml Simple sy
8 Mint Spring
3 Cucumber Pieces

Method: Muddle + Shake

Glassware: Nick & Nora
Garnish:
Egg Nog
Eggnog is a drink that currently exists mostly on the
days near Christmas and strictly contained to that
fleeting window.There seems to be consensus that
Eggnog is a culinary descendant of Posset, a warm ale
punch with eggs that was consumed by European
monks as far back as the 13th century.

50ml Aged Rum

10ml Cream
10ml Simple sy
1 Egg Yolk

Method: Dry Shake + Shake

Glassware: Nick & Nora
Garnish: Nutmeg and Cinnamon
El Diablo
First published in Trader Vic’s Book of Food and
Drink in 1946, the refreshing El Diablo combines
tequila with the black currant liqueur crème de cassis
and ginger syrup, all topped with soda water.

40ml Silver Tequila

20ml Ginger sy
20ml Lime
10ml Crème de Cassis
Top Soda

Method: Dry Shake

Glassware: Highball
Garnish: Ginger Candy
French 75 ( Cognac )
Named after a French gun used in World War, this
Champagne cocktail was made famous at Harry’s New
York Bar in Paris in the early 1900s. Some historical
records cite Cognac as the original base spirit, which
would make sense on account of the drink’s Gallic
origins.

40ml Cognac
20ml Lemon
15ml Simple Sy
Top Champagne

Method: Shake
Glassware: Flute
Garnish: Orange and Lemon zest
French 75 ( Gin )
Named after a French gun used in World War, this
Champagne cocktail was made famous at Harry’s New York
Bar in Paris in the early 1900s. Historical records cite Cognac
as the original base spirit, which would make sense on
account of the drink’s Gallic origins. Somewhere in
translation, however, gin became a common base,

30ml Gin
20ml Lemon
15ml Simple Sy
Top Champagne

Method: Shake
Glassware: Flute
Garnish:Lemon zest
Gibson
With this cocktail the onion transforms a bitters-
less Martini into an entirely new drink. The usual historical
squabbles exist about the drink’s origin: at San Francisco’s
Bohemian Club in the 1890s for Walter D.K. Gibson, or for the
illustrator, Charles Dana Gibson, among many others, but no
one can seem to pinpoint when a pickled onion made it into
the recipe, as the earliest versions did not call for it.

50ml Gin
25ml Dry Vermouth

Method: Stir
Glassware: Coupette
Garnish: Cocktail Onion
Gimlet
A cocktail featuring gin, lime juice, sugar and water,
the Gimlet was first written about in the Portsmouth
Evening News on Friday the 13th in May of 1927.

50ml Gin
15ml Lime
15ml Simple

Method: Shake
Glassware: Coupette
Garnish:
Gin Rickey
The “Rickey” family of cooling drinks arrived in the late
nineteenth century, first appearing at Shoemaker’s in
Washington, D.C., named after the bar’s owner, Democratic
lobbyist and former Confederate colonel Joe Rickey. Initial
efforts favored bourbon, but by its first appearance in a
drinks manual,Daly’s Bartenders’ Encyclopedia of 1903, gin
had been slotted into the carbonated drink.

50ml Old Tom Gin

25ml Lime
Top Soda

Method: Shake
Glassware: Collins
Garnish: Lime Wedge
Gin Fizz
A mid-19th Century Classic

50ml Old Tom Gin

20ml Lemon
20ml Simple sy
Top Soda

Method: Shake
Glassware: Collins no ice
Garnish: Orange and Cherry
Grasshopper
The drink was allegedly created in 1919 in New
Orleans, but it didn’t become a household name until
the 1950s, as Prohibition squandered the growth and
familiarity of many cocktails born just before the
restricted-drinking era began.

30ml White Crème Cacao

30ml White Crème Menthe
30ml Heavy Cream
10 Mint leaves

Method: Shake
Glassware: Coupette
Garnish:
Hanky Panky
Ada Coleman,had, like any great bartender, a following of
devoted regulars. One of them, English stage actor Sir Charles
Hawtrey, often came in following a long day requesting
“something with a bit of a punch.” On one occasion, Coleman
responded with a sweet Martini livened with a splash of
Fernet Branca (a bitter Italian amaro), which Hawtrey called,
“the real hanky-panky.”

50ml Gin
20ml Sweet Vermouth
1bsp Fernet Branca

Method: Stir
Glassware: Nick & Nora
Garnish: Orange zest
Hurricane
Most of the Hurricane’s origin stories point to Pat
O’Brien’s in New Orleans in the 1940s, , when a raging
war in Europe meant Caribbean rum was much easier
to come by than the preferred whiskey or Cognac.

25ml Gosling's
25ml Appleton White
1bsp Galliano
20ml Lime
25ml Passion Fruit Purée
10ml Pineapple juice
10ml Orange juice
25ml Simple sy
1dash Angostura Bitters

Method: Shake
Glassware: Hurricane
Garnish:
Jungle Bird
Simpler than most tiki cocktails—it only contains five
ingredients—the Jungle Bird is rumored to have been
created in the late 1970s at the Kuala Lampur Hilton.

40ml Dark jamaican

20ml Campari
40ml Pineapple Juice
15ml Lime
15ml Simple sy

Method: Shake
Glassware: Tiki Mug + Crushed
Garnish: Cherry+Lemon
Last Word
One of the few surviving Prohibition-era drinks, the
Last Word originated at the Detroit Athletic Club.Ted
Saucier, author of 1951 cocktail manual Bottoms
Up! attributes the invention to vaudeville monologist
Frank Fogarty,

40ml Gin
20ml Lime
10ml Green Chartreuse
10ml Maraschino

Method: Shake
Glassware: Coupette
Garnish: Cherry
Little Italy
A Manhattan variation with an extra Italian kick
courtesy of the artichoke-based amaro, Cynar. Audrey
Saunders’ 2005 modern classic is a nod to the Little
Italy neighborhood bordering the home of her
influential bar Pegu Club.

50ml Rye
12.5ml Sweet Vermouth
12.5ml Cynar

Method: Stir
Glassware: Nick & Nora
Garnish: Cherry
Mai Tai
Perhaps the most iconic cocktail Trader Vic ever
created, the Mai Tai has gone through several
iterations according to shifting availabilities of various
rums since its genesis in 1944.

25ml Dark Jamaican Rum

25ml Agricole Ambre Rum
20ml Lime
15ml Orgeat
10ml dry Curacao
2 dash Orange Bitters
2 dash Angostura Bitters

Method: Dry Shake

Glassware: Rocks + Crushed
Garnish: Mint head
Manhattan
Emerging in 1860s-1870s, the Manhattan has
regarded as the first " Modern Cocktail"due to an
inclusion of an aromatized wine in the shape of
vermouth to what otherwise would be an Old
Fashioned whiskey cocktail.

50ml Rye
25ml Sweet Vermouth
1 dash Angostura Bitters
1 dash Orange Bitters

Method: Stir
Glassware: Nick & Nora
Garnish: Cherry
Margarita
The classic Margarita remains one of the most
recognizable and timeless examples of the sour
category of cocktails (those that balance a spirit with
acidic citrus juice and a sweetening element)

50ml Tequila
20ml Cointreau
15ml Lime

Method: Shake
Glassware: Coupette
Garnish: Half salt rim
Martinez
The Martinez emerged in the late 1860s or early
1870s and first appeared in print courtesy of O. H.
Byron’s Modern Bartender’s Guide (1884).

40ml Gin
20ml Sweet Vermouth
1bsp Maraschino
1 dash Orange Bitters

Method: Stir
Glassware: Coupette
Garnish: Orange twist
Martini Cocktail
Who mixed the world’s first Dry Martini? Was it a California
prospector during the 1849 Gold Rush or the barman at a
New York City hotel 50 years later? Most likely, the Martini is
a cocktail that came onto the scene in multiple places at
once, as an increasing number of bartenders began to
experiment with gin and vermouth.

60ml Gin
15ml Dry Vermouth

Method: Stir
Glassware: Coupette
Garnish: Olives or Lemon twist ( Guest
preference)
Martini Dirty
Believed to have originated in 1901, the Dirty Martini
is often credited to New York bartender John
O’Connor, who found inspiration in the classic
Martini's olive garnish.

60ml Gin
10ml Dry Vermouth
10ml Olives Brine

Method: Stir
Glassware: Coupette
Garnish: Olives
Mint Julep
An all-American drink with roots dating back to
18th century. The exact origins and recipe have no
doubt inspired countless dissertation, but, in short, it
most likely originated in Virginia in the late 1700s
when it was considered an aristocratic drink.

50ml Bourbon
1 bsp Demerara
3 dash Angostura Bitters
Mint leaves

Method: Muddle+Swizzle with crushed ice

until frost
Glassware: Julep Mug
Garnish: Mint spring
Mojito
The mojito was most likely invented when more
delicate white rums entered the market in the mid- to
late-19th century. The first printed references for the
recipe, as we recognize it today, date to the 1930s.

50ml White Rum

20ml Simple
20ml Lime
5-6 Mint Leaves
Top Soda

Method: Muddle+Swizzle with crushed ice,

top Soda
Glassware: Highball
Garnish: Mint spring
Moscow Mule
Born from a long lineage of ginger beer-based buck
cocktails, this mixed drink featuring vodka, ginger beer
and lime juice was created in the early 1940s.

50ml Vodka
20ml Lime
Top Ginger Beer

Method: Build
Glassware: Copper mug or Collins glass
Garnish: Mint Spring
Negroni
Like all good stories should, the one about the
Negroni’s origin involves rakish Italian nobility. Most
accounts credit the recipe to one Count Negroni that
back at a bar in Italy in 1919, he asked for a something
like an Americano, but boozier. Swap gin for soda
water, and presto, the Negroni.

30ml Gin
25ml campari
20ml Sweet Vermouth

Method : Stir
Glassware: Rocks
Garnish: Lemon and Orange zest
Old Cuban
Created in 2004 by Audrey Sanders at Pegu Club, NYC,
USA.

40ml Rum
20ml Ginger Sy
20ml Lime
5-6 Mint Leaves
Top Champagne

Method : Shake
Glassware: Coupette
Garnish: Float 3 dash Angostura Bitters
Old Fashioned
The Old Fashioned as we know it comes from an early
mixed drink simply called the Whiskey Cocktail,
thought to be popularized in the late 1700s when it
was fashionable to add a few dashes of bitters to a
glass of whiskey.

50ml Bourbon Whiskey

1 bsp Demerara sy
2 dash Angostura Bitters
1 dash Orange Bitters

Method : Stir
Glassware: Rocks
Garnish: Orange zest
Paloma
The origins are unknown although it is reputed to date
back to the 1950s. Some attribute its creation to the
legendary Don Javier Delgado Corona, the former
owner/bartender of La Capilla (The Chapel) in Tequila,
Mexico, who created the Batanga.

50ml Tequila
20ml Lime
15ml Agave
Top Grapefruit soda

Method : Build
Glassware: Highball
Garnish: Grapefruit Wedge
Paper Plane
Sam Ross, the longtime bartender at Milk & Honey
(now Attaboy), created this simple, equal-parts drink
for the opening menu at The Violet Hour in Chicago in
2007.

20ml Bourbon
20ml Aperol
20ml Nonino
20ml Lemon

Method : Shake
Glassware: Coupette
Garnish :
Penicillin
No new drink of the twenty-first century has gone
further in terms of fame than this complex, spicy,
smoky turn on a Whiskey Sour. The Australian Sam
Ross created it in 2005 while at Milk & Honey, just a
year after he emigrated to the United States from
Melbourne.

50ml Scotch
20ml Lemon
20ml Ginger Honey Sy
Top Islay mist

Method : Shake
Glassware: Rocks
Garnish : Ginger candy
Pina Colada
The Puerto Rican Hilton claims to have invented the
recipe in 1954, but the first-known mention of what
we know as the Piña Colada came from the New York
Times in 1950, attributing the drink to Cuba.

60ml Cuban Rum

45ml Coconut cream
45ml Pineapple Juice
20ml Lime
Sprinkle salt

Method : Shake
Glassware: Highball
Garnish :
Pisco Sour
Chile and Peru bicker fiercely over the Pisco Sour’s
origin (and that of pisco, too), but by most accounts,
the drink’s genesis is tied to a United States citizen.
Expat bartender Victor Morris is believed to have
concocted the frothy, smooth cocktail at his Lima bar
around 1915 or perhaps the early 1920s.

50ml Pisco
20ml Lemon
20ml Simple
20ml Egg White

Method : Dry Shake+ Shake

Glassware: Rock
Garnish : Angostura Drop
Ramos Gin Fizz
Created by New Orleans bar owner Henry C. Ramos,
this cocktail was originally known as the New Orleans
Fizz, which Ramos served at his Imperial Cabinet
Saloon around 1888 or so.

50ml Old Tom Gin

25m Heavy Ceam
25ml Simple sy
25ml Egg White
12.5 Lemon
12.5 Lime
5 Drops Orange Blossom
Top Soda

Method : Swizzle
Glassware: Highball
Garnish : Mint Sping
Rob Roy
The Rob Roy is a 19th-century cocktail consisting of
scotch whisky, sweet vermouth, and bitters. It's
notably similar to the beloved Manhattan, except the
Rob Roy calls for scotch instead of American whiskey.

50ml Scotch
25ml Sweet Vermouth
2dash Angostura Bitters

Method : Stir
Glassware: Coupette
Garnish : Orange twist
Sazerac
Born in the mid-1800s at the Sazerac Coffee House in
New Orleans, the Sazerac has been a beloved stalwart
since. While some claim the drink was originally made
with Cognac, that theory has largely been discarded as
of late.

60ml Rye Whiskey

1 bsp Demerara
4dash Peychaud Bitters

Method : Stir
Glassware: Absinthe rinsed small rock, no ice
Garnish : Lemon twist
Sidecar
Competing theories about this cocktail’s origins locate
its birthplace in either London or Paris at the end of
World War I, but it surely gained traction at Harry’s
New York Bar in Paris where Harry MacElhone
immortalized the drink with an entry in his Harry’s
ABC of Mixing Cocktails.

40ml Cognac
20ml Cointreau
15ml Lemon

Method : Shake
Glassware: Coupette
Garnish : Orange zest
Singapore Sling
Competing theories about this cocktail’s origins locate
its birthplace in either London or Paris at the end of
World War I, but it surely gained traction at Harry’s
New York Bar in Paris where Harry MacElhone
immortalized the drink with an entry in his Harry’s
ABC of Mixing Cocktails.

50ml Gin
20ml Cherry Herring
15ml Lemon
1 bsp Benedectine
1 dash Angostura Bitters
Top Soda

Method : Whip+Shake
Glassware: Highball
Garnish : Orange slice & Mint
Tom Collins
The first published recipe appears in Jerry Thomas’s
1876 The Bartender’s Guide. The Tom Collins is
a spritzy drink made of lemon, sugar, soda water and
gin—which combine to form, what is essentially, the
original hard lemonade.

50ml Old Tom Gin

20ml Lemon
20ml Simple sy
Top Soda

Method : Build
Glassware: Collins
Garnish : Orange slice + Cherry
Tommy's Margarita
This version of the Margarita was created in the early
’90s by Julio Bermejo of Tommy’s Mexican Restaurant
in San Francisco. Bermejo omitted orange liqueur in
favor of the natural honeyed flavor of agave nectar
helping to create the West Coast style of bartending
using fresh, seasonal ingredients.

50ml Tequila
20ml Lime
15ml Agave sy (3:1)

Method : Shake
Glassware: Rocks
Garnish : Lime zest
Vesper
A true Bond-style cocktail, the Vesper was first
mentioned by writer Ian Fleming in his 1953
novel, Casino Royale, as a drink order detailed by
Bond himself.

40ml Gin
20ml Vodka
10ml Lillet Blanc

Method : Shake
Glassware: Coupette
Garnish : Lemon twist
Vieux Carré
Stanley Clisby Arthur, author of Famous New
Orleans Drinks and How to Mix ‘Em, attributed this
drink’s original recipe to the Hotel Monteleone,
located in the Vieux Carré (French Quarter) in 1938.

25ml Cognac
25ml Rye Whiskey
20ml Sweey Vermouth
1 dash Peychaud Bitters
1 dash Angostura Bitters
Benedectine Rinse

Method : Build
Glassware: Benedectine rinse Rocks glass
Garnish : Cherry & Lemon twist
White Lady
A smoothed out Gin Sour, the White Lady was made
famous by two different Harrys. Its creator, Harry
MacElhone of Harry’s New York Bar in Paris and Harry
Craddock included it in his 1930 Savoy Cocktail Book.

40ml Gin
25ml Cointreau
15ml Lemon
1 bsp Egg White

Method : Shake
Glassware: Coupette
Garnish : Lemon twist