Fifty Best Cocktails Vol 1
  << Prev | Main 1 2 3 | Next>>

Pineapple Smash
Mixologist: Tony Abou-Ganim

1-1/2 oz. Finlandia vodka
1/2 oz. fresh lime juice
1 oz. simple syrup
4 chunks fresh pineapple
12 spearmint leaves

Muddle the pineapple, simple syrup, and mint leaves in an old fashioned glass. Add lime juice, vodka and crushed ice, and stir. Garnish with a sprig of mint and a pineapple stick.


Public Mojito
Mixologist: Duncan Halden
Public, NYC

2 oz. Flor de Caña rum (or any white rum)
1 oz. fresh lime juice
1 oz. simple syrup
1/2 fresh red plum, sliced
5 Vietnamese mint leaves
club soda

Muddle plum and mint in a rocks glass.
Add ice, sugar syrup, lime juice, and rum.
Shake. Serve on the rocks, topped with soda.
Garnish with a slice of plum and lime.

The Titian
Mixologist: Ektoras Binikos
Aureole, NYC

1 oz. orange vodka
1 oz. Grand Marnier
1 oz. passion fruit juice
1 oz. fresh lime juice
1 oz. pomegranate syrup

Shake well with ice.
Strain into a chilled martini glass.

Fog Cutter
Mixologist: Victor J. Bergeron
Trader Vic's

2 oz. Jamaican white rum
1 oz. brandy
1/2 oz. gin
2 oz. fresh lemon juice
1 oz. orange juice
1/2 oz. Orgeat syrup
1/2 oz. sweet sherry

Shake everything -- except sherry -- with ice. Pour into tall ice-filled tiki mug or chimney glass. Float the sherry over the top.

Mixologist: Antoine Amedee Peychaud
French Quarter of New Orleans

Considered to be the world's oldest cocktail,
and still one of the best.

1/2 tsp Absinthe
1/2 tsp simple syrup
1 dash Peychaud bitters
2 oz. rye whiskey

Chill old fashioned glass with ice. Coat glass with Absinthe. Pour out, leaving a very small puddle in the bottom of the glass. Stir whiskey, bitters, and syrup with ice in a cocktail glass. Strain into Absinthe-coated chilled glass. Garnish with a twist of lemon peel.

Bollicine Felice (Happy Bubbles)
Mixologist: Matt Harding
Felice, NYC

3/4 oz. Aperol
3/4 oz. Stoli Blueberi vodka
splash of sweet vermouth
top with chilled prosecco

Combine all ingredients in a tall glass with ice, and stir. Garnish with a raspberry and blueberry.

Organized Chaos, Mach 2
Mixologist: Gary Regan
Author of "The Joy of Mixology"

2 oz. Wild Turkey bourbon (101-proof, of course)
1-1/2 oz. Noilly Prat sweet vermouth
1/4 oz. Pernod Absinthe
1 lemon wedge, for garnish

Fill a medium-sized wine goblet with ice, and add the bourbon, vermouth, and the absinthe. Squeeze the lemon wedge into the drink and drop it into the glass. Stir briefly and serve.


Espresso Cocktail
Mixologist: Dale DeGroff
"The King of Cocktails"

1 oz. Nardini Riserva
¾ oz Tia Maria Coffee Liqueur
1 ½ oz. espresso
Dollop of lightly whipped cream

Prepare a cocktail glass with ground cocoa nibs around the rim. Shake the first three ingredients with ice and strain into the prepared cocktail glass. Drop a dollop of lightly whipped cream in the center of the glass and serve.

Le Besonville
Mixologist: Nicole Cloutier

3/4 oz Lillet Blanc
3/4 oz Lillet Rouge
1 oz Stoli Peach Vodka
3/4 oz Bols Lychee Liqueur
1/2 oz lemon juice
1/4 oz agave nectar
2 ripe raspberries

Add all ingredients to a mixing glass, shake vigorously with ice, and double strain through a mesh sieve into a chilled martini glass or cocktail coupe. Garnish with a lemon twist.

Strawberry Mud
Mixologist: Christopher James
Winner of NY Bar Show Cocktail Competition

2 oz Cognac
½ oz strawberry puree
½ oz dark chocolate liqueur
¼ oz 22-year-old balsamic vinegar
1 lemon wedge, squeezed

Shake together all of the ingredients and strain into a chilled cocktail/martini glass. Garnish with a crystallized strawberry fan.

The Nooner
Mixologist: Charles Joly
The Drawing Room, Chicago

2 oz. Maker's Mark Bourbon
1/2 oz. Navan Vanilla Cognac
1/8 oz. maple syrup
A pinch of fresh grated ginger
3 dashes orange bitters
1 flamed orange “coin” to garnish

Combine the grated ginger, Navan Vanilla, maple syrup, bourbon and ice, and shake in a martini shaker. Strain through a tea strainer into a coupe glass. Add 3 dashes of orange bitters. Then, using a lighter, flame orange “coin” over the top of the drink.


Italian Mojito
Mixologist: Xavier Herit
Mix, NYC

2 oz. white rum
10 mint leaves
1/2 fresh lime, cut into wedges
1 tablespoon brown sugar
1 teaspoon simple syrup
2 oz. chilled Prosecco
1 sprig fresh mint, for garnish
1 lime wheel, for garnish

Place the mint leaves, brown sugar, simple syrup and lime wedges into an empty mixing glass and grind them with a wooden muddler until the sugar is completely dissolved. Add ice and the rum, shake for about 10 seconds, and pour into a highball glass. Top with the Prosecco, stir briefly, and add the garnishes.


Please drink responsibly!


  << Prev | Main 1 2 3 | Next>>