Cocktail Cookbook

Slip’n’Slide* 2 oz Dry Fly Washington Wheat Wiskey 1/2 oz Benedictine 1/2 oz Cocchi Americano Combine all ingredients over ice and stir until well chilled.  Strain into an old fashioned glass over one large ice cube. Enjoy in the backyard on the first warm day while the kids…..well, you know. *modification of a Brainstorm, but the Dry Fly is so mellow and smooth, and combined with the Cocchi it really made it a completely different drink and it needed a new name. [Original]

Slip’n’Slide*

  • 2 oz Dry Fly Washington Wheat Wiskey
  • 1/2 oz Benedictine
  • 1/2 oz Cocchi Americano

Combine all ingredients over ice and stir until well chilled.  Strain into an old fashioned glass over one large ice cube. Enjoy in the backyard on the first warm day while the kids…..well, you know.

*modification of a Brainstorm, but the Dry Fly is so mellow and smooth, and combined with the Cocchi it really made it a completely different drink and it needed a new name.

[Original]

Clover Leaf 2 oz dry gin 3/4 oz lemon juice 1/2 oz grenadine 1 egg white Combine all ingredients in a shaker without ice and whisk or dry shake to blend egg white. Add ice and shake until cold, then double strain into a cocktail glass. Garnish with a smacked mint leaf.

Clover Leaf

  • 2 oz dry gin
  • 3/4 oz lemon juice
  • 1/2 oz grenadine
  • 1 egg white

Combine all ingredients in a shaker without ice and whisk or dry shake to blend egg white. Add ice and shake until cold, then double strain into a cocktail glass. Garnish with a smacked mint leaf.

Bourbon Dynasty 2 oz bourbon 1 oz Lillet Blanc 1 tsp creme de cassis 2 dashes Peychaud’s bitters Stir all ingredients with ice and strain into a rocks glass with a single large ice cube. Slightly modified from Post-Prohibition.

Bourbon Dynasty

  • 2 oz bourbon
  • 1 oz Lillet Blanc
  • 1 tsp creme de cassis
  • 2 dashes Peychaud’s bitters

Stir all ingredients with ice and strain into a rocks glass with a single large ice cube.

Slightly modified from Post-Prohibition.

Cairo Boulevardier 1 oz Auld Stag Egyptian whiskey 1 oz Campari 1 oz Martini & Rossi Rosso vermouth Soda water Stir first three ingredients with ice, top off with soda, and garnish with a slice of lemon. When life gives you a 3am departure and the limited bar stock of a hotel in a Muslim country, you take what you can get.

Cairo Boulevardier

  • 1 oz Auld Stag Egyptian whiskey
  • 1 oz Campari
  • 1 oz Martini & Rossi Rosso vermouth
  • Soda water

Stir first three ingredients with ice, top off with soda, and garnish with a slice of lemon.

When life gives you a 3am departure and the limited bar stock of a hotel in a Muslim country, you take what you can get.

Old Waldorf’s Last 1 1/4 oz dry gin 1 1/4 oz orange curaçao 1 1/4 oz heavy cream 3 dashes rhubarb bitters Combine all ingredients and shake over cracked ice until shaker frosts. Strain into a manhattan glass. That is all.

Old Waldorf’s Last

  • 1 1/4 oz dry gin
  • 1 1/4 oz orange curaçao
  • 1 1/4 oz heavy cream
  • 3 dashes rhubarb bitters

Combine all ingredients and shake over cracked ice until shaker frosts. Strain into a manhattan glass. That is all.

Topaz Sunrise 4 oz fresh-squeezed grapefruit juice 1 oz vodka 1/2 oz triple sec Shake well over ice. Strain and serve over fresh ice. Was looking for something (completely unrelated) in my Flickr stream and stumbled on this. It was prior to my current cocktail kick and I have no recollection of it, but it looks and sounds pretty good. Huh.

Topaz Sunrise

  • 4 oz fresh-squeezed grapefruit juice
  • 1 oz vodka
  • 1/2 oz triple sec

Shake well over ice. Strain and serve over fresh ice.

Was looking for something (completely unrelated) in my Flickr stream and stumbled on this. It was prior to my current cocktail kick and I have no recollection of it, but it looks and sounds pretty good. Huh.

End of Days 1 1/4 oz pisco 3/4 oz mezcal 1/2 oz Cocchi Americano 1/2 oz Benedictine* 2 dashes grapefruit bitters Combine all ingredients over ice and stir until well chilled. Double strain into a goblet and garnish with a lemon twist. *modeled on the cocktail of the same name at Beaker and Flask in Portland. Not sure I got the proportions quite right, but it’s pretty close. Also substituted Benedictine for the Yellow Chartreuse in their version as I don’t have any right now.

End of Days

  • 1 1/4 oz pisco
  • 3/4 oz mezcal
  • 1/2 oz Cocchi Americano
  • 1/2 oz Benedictine*
  • 2 dashes grapefruit bitters

Combine all ingredients over ice and stir until well chilled. Double strain into a goblet and garnish with a lemon twist.

*modeled on the cocktail of the same name at Beaker and Flask in Portland. Not sure I got the proportions quite right, but it’s pretty close. Also substituted Benedictine for the Yellow Chartreuse in their version as I don’t have any right now.

Massamartinez 2 oz Ransom Old Tom gin 3/4 massaman simple syrup 3/4 oz sweet vermouth Shake all ingredients over ice and double strain into a cocktail glass.

Massamartinez

  • 2 oz Ransom Old Tom gin
  • 3/4 massaman simple syrup
  • 3/4 oz sweet vermouth

Shake all ingredients over ice and double strain into a cocktail glass.

Proof of Life 2 oz Ransom Old Tom gin 3/4 oz Snap healthy dash Bob’s cardamom bitters Stir all ingredients over ice until very cold and stir over ice until very cold.  Double strain into a cocktail glass.

Proof of Life

  • 2 oz Ransom Old Tom gin
  • 3/4 oz Snap
  • healthy dash Bob’s cardamom bitters

Stir all ingredients over ice until very cold and stir over ice until very cold.  Double strain into a cocktail glass.

Aquavit Grenadine Fizz 2 oz aquavit 3/4 oz grendadine 3/4 oz lemon juice soda Shake all ingredients except soda over ice and strain into a goblet over new ice.  Top with soda and garnish with a lemon wedge.

Aquavit Grenadine Fizz

  • 2 oz aquavit
  • 3/4 oz grendadine
  • 3/4 oz lemon juice
  • soda

Shake all ingredients except soda over ice and strain into a goblet over new ice.  Top with soda and garnish with a lemon wedge.