Fifty Best Cocktails Vol 1
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Modern Mai Tai
Mixologist: Jonathan Pogash
Created for NBC's "I Do"

1 oz. Mount Gay Rum
1/4 oz. Rhum Clement Creole Shrubb
1/2 oz. Grand Marnier
1/2 oz. pineapple juice    1/2 oz. orange juice
1/4 oz. Sirop D'Orgeat (Almond syrup)

Shake all ingredients very well in a cocktail shaker with ice. Strain into an ice-filled pilsner, or tall glass. Top with splash of Veuve Clicquot Champagne. Garnish with mint leaves.

World Peace Cocktail
Mixologist: Jonathan Pogash
The World Bar, NYC

1-1/2 oz. Bombay Sapphire Gin
Splash Blue Curacao   1/2 oz. fresh lemon juice
1/4 oz. Almond syrup   1/4 oz. Elderflower syrup

Shake all very well and strain into a chilled martini glass. Garnish with a white chocolate dove on the rim of the glass

Bardstown Cocktail
Mixologist: Philip Raimondo
Ruth's Chris Steak House

The drink is named for the town of Bardstown in Bourbon County, KY, where bourbon was invented.

1-1/2 oz. Lemonessence (an infusion of vodka & fresh lemons)
1-1/2 oz. Maker's Mark
1 dash Angostura Bitters

Combine ingredients and ice in a 3-piece shaker, and shake vigorously to chill. Strain into a chilled martini glass. Garnish with an orange curl and mint sprig.

The Flambeau
Mixologist: Ricky Gomez
Loa, New Orleans

2 oz. Captain Morgan's Spiced Rum
1 oz. Grand Marnier
1 oz. Chambord

Shake with ice, and strain into a martini glass. Garnish with a twist of lemon and lime. Float 1/4 oz. of Grand Marnier on top. Ignite and serve.


Banker's Club Julep
Mixologist: Jonathan Pogash
The Campbell Apartment, Grand Central, NYC

1-1/2 oz. Sazerac Rye Whiskey
1/2 oz. Rothman & Winter Apricot liqueur
1/2 oz. simple syrup (2:1 - sugar:water)
Handful of mint leaves

Muddle the mint in the simple syrup and apricot liqueur. Add Rye and stir well with ice in a highball glass. Continue adding ice and stirring until highball glass is frosted on the outside. Add more ice and garnish with a mound of mint on top.


Caribbean Orchard
Mixologist: Willy Shine
Contemporary Cocktail

1/4 Pink Lady apple
4-6 mint leaves
1/2 oz. fresh squeezed lime juice
3/4 oz. honey syrup
1-1/2 oz. Mount Gay rum
dash Angostura Bitters      Club soda

Muddle apples and mint in pint glass. Add all other ingredients, except soda, with ice and shake. Strain over fresh ice in a Highball glass, and top with soda. Garnish with a mint sprig and apple slice.

La Louisiane Cocktail
Restaurant de la Louisiane, New Orleans

3/4 oz. rye whiskey
3/4 oz. sweet vermouth
3/4 oz. Benedictine
dash Peychaud's Bitter
dash Absinthe or Herbsainte

Stir with ice. Strain into martini glass.
Garnish with a cherry.

Vieux Carre Cocktail
Mixologist: Walter Bergeron
Hotel Monteleone, New Orleans

3/4 oz. brandy
3/4 oz. rye whiskey
3/4 oz. sweet vermouth
1/4 oz. Benedictine
dash Peychaud's Bitters
dash Angostura Bitters

Stir with ice. Strain into an old fashioned glass. Garnish with a lemon twist.


Long Island Iced Tea
Mixologist: Robert Butt
Oak Beach Inn, Babylon, NY

1/2 oz. vodka
1/2 oz. 100% pure agave blanco tequila
1/2 oz. Cointreau or triple sec
1/2 oz. gin
1/2 oz. white rum
2 oz. sweet & sour mix*

splash of Coca cola

Shake everything except cola with ice. Strain into ice-filled tall glass. Splash on a tad of cola just for color. Garnish with lemon slice.

* To make sweet & sour mix: Mix equal parts fresh squeezed lemon juice and simple syrup. Make your simple with equal parts warm water and sugar or less if you want less sweet. You do not need to boil or heat up. Simply shake, let sit, and shake again.

Millennium Cocktail
Mixologist: Dale DeGroff

1-1/2 oz. Hennessy VS Cognac
1-1/2 oz. pineapple juice
1 oz. orange curaçao
1 dash Angostura Bitters
1 orange twist, for garnish
freshly grated nutmeg, for garnish

Shake and strain into a martini glass. Add the garnishes.


The Passion
Mixologist: Ektoras Binikos
Aureole, NYC

1 oz. Grand Marnier
1-1/2 oz. chilled passion fruit juice
1 dash framboise
chilled champagne
1 fresh raspberry, for garnish

Pour the Grand Marnier and passion fruit juice into a champagne flute. Add the framboise, and the champagne. Add the garnish.

The Dahlgren
Mixologist: Philip Ward
Death + Company, NYC

1 oz. Sandeman 20 years Old Tawny Port
2 oz. tequila
1 oz. ginger beer
1/2 teaspoon pure almond extract
3/4 oz. simple syrup
1/2 oz. fresh lime
dash bitters

Shake well and serve in a highball glass.
Garnish with a lime wheel.

Traditional Mint Julep
Mixologist: Adapted by Chris McMillan
Co-Founder Museum of the American Cocktail in New Orleans

3 or 4 sprigs of fresh mint
1 oz simple syrup
3 oz. Bourbon whiskey
crushed ice

Into a Julep cup or a Collins glass add a splash of simple syrup, 3 sprigs of mint, and gently muddle so as to release the oil from the mint and coat the interior of the glass with the mint syrup. Add crushed ice, fill with bourbon and drizzle simple syrup over the drink. Do NOT stir. Garnish with a sprig of mint.

Cherry Heering & Mint Cocktail
Mixologist: Sam Kershaw
Hideout, Williamsburg, Brooklyn, NY

2 parts Cherry Heering Liqueur
1 part lime juice
1 part simple syrup
8 fresh mint leaves

Mix all ingredients together with ice in a cocktail glass. Top with club soda.


Please drink responsibly!


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