cocktailmenu

Express with orange peel

Drizzle with ½ oz blue Chareau and garnish with lemon wheel

As served at The Masters

Shiner Bock, Revolver Blood & Honey ... just ask

A classic sidecar variation, with the addition of an herbal element.

Originally on the menu at Dutch Kills and created by Zachary Gelnaw-Rubin and Abraham Hawkins, the Bicycle Thief Cocktail became a favorite of New York City bartender Meaghan Dorman.

Shake and strain over fresh ice into collins glass, top with soda water.

Crisp and herbaceous, the classic Bijou cocktail from the late 1800s blends gin with a bouquet of herbs and spice from Chartreuse and vermouth.

Stir ingredients with ice and strain into a chilled martini glass.

Muddle raspberries with lemon and orange twists. Add remainder, shake over ice. Strain into snifter over large ice cube, top with champagne. Garnish with lemon wheel.

In my opinion, this French 75 variation is the best beginner Campari drink in history.

Shake all the ingredients (except the champagne and grapefruit twist) with ice, then strain into a flute. Top with champagne. Squeeze the grapefruit twist over the drink and discard. No garnish.

Created by bartender Todd Smith when he worked at San Francisco’s Bourbon & Branch, the Black Manhattan recipe uses Averna in place of sweet vermouth—a groundbreaking move when it was created in 2005.

Stir with ice and garnish with single speared cherry.

A Manhattan variation made famous by the bullfighting movie.

Serve over crushed ice then garnish with lemon wheel and three blackberries

Garnish with sugar rim = “crusta.”

Express and discard orange peel. Garnish with cocktail cherry.

Variation of the Brandy Crusta, signature drink of the Starlight Club

Express with lemon peel

Veuve Cliquot Brut and/or Rose

Hard to spell but easy to drink, the Chrysanthemum falls into the category of lesser-known classics—still held in good regard, but not often invited to the party.

Stir all of the ingredients in a mixing glass with ice until chilled. Strain into a chilled glass and garnish.

From the bar that supposedly created the Moscow Mule

Serve over single large ice cube, garnish with orange peel

The proportions for this cocktail vary, maybe, more than any other drink.

From Death & Co.

Shake over ice and strain into flute. Top with champagne and garnish with lemon twist.

At home we call this a Home Depot.

In my play on the French 75, I make it more about the gin and less about citrus. Grapefruit and maple syrup work so well together.

Shake all the ingredients (except the champagne and grapefruit coin) with ice, then double strain into a coupe. Top with champagne. Squeeze the grapefruit coin over the drink and discard. No garnish.

From Death & Co.

Shake over ice and strain into flute. Top with champagne. No garnish.

From Death & Co.

Stir over ice and strain into flute. Top with champagne. Garnish with grapefruit twist.

A modern classic gin sour with bitter (from Campari) and sweet (from muddled grapes) elements.

Optional: substitute ½ oz of amaro, such as Nonino Riserva, for vodka.

The bitters make all the difference in this gin sour variation

I was determined to make tequila and champagne like each other.

Shake over ice and strain into flute. Top with champagne, no garnish.

From Death & Co.

Shake with ice and strain into coupe with no garnish.

If you’re a fan of the classic Last Word, this citrusy cocktail will hit the spot. Chartreuse ups the herbacousness of this gin cocktail from bartender Andrew Volk.

Dry-shake all ingredients without ice to combine, then add ice and shake again until chilled and foamy. Double-strain into a chilled glass with fresh ice; garnish.

Blend with about ½ cup ice cubes and serve over ice with pearls.

Garnish with lime wheel on rim

A variation on the Seelbach, a classic champagne drink from the Seelbach hotel in Louisville, KY.

Stir over ice and strain into flute. Top with champagne. Garnish with orange twist.

Developed as an off-shoot to the Pegu Club. Legend is that bartender misspelled his own friends name (Jasmin).

Shake with ice and strain into coupe. Garnish with lemon twist.

Few drops of absinthe to rinse the glass first, optional.

Shake and strain into coupe, no ice. Garnish with lemon twist.

From Death & Co

Stir over ice, strain into coupe, garnish with lemon twist.

Muddle with mint and cucumber. Garnish with floating mint leaf, single drop of rose water and three dotted Angostura bitters

About 6:1 ratio of creme to Champagne is appropriate

Stir with ice and serve over clear ice. Garnish with expressed orange peel.

Sam Ross of New York’s Attaboy created this recipe as “the love child of a Negroni and a Manhattan,” sort of an extra-bitter Boulevardier.

Combine all of the ingredients in a mixing glass with ice, then stir for 25–30 seconds, or until well chilled. Strain into a coupe. Garnish.

From Death & Co.

Shake with ice and strain into flute. Top with champagne and garnish with orange twist.

from Salty Sow in Austin TX

(inspired by The Aviary)

Agave syrup is 2:1 agave to water, salt rim optional

Mix with one can of lime concentrate and put in the fridge.

Muddle with cucumber slices

Blend each for about 20 seconds half power then 20 seconds high power. Makes just over 6 servings. Pour pina colada first, freeze, then pour strawberry over.

Meant to evoke a Moroccan sky with an ice sphere standing in for a full moon, this blue tequila cocktail features floral notes from the crème de violette and maraschino liqueur, citrus brightness, and a hint of heat on the finish.

Add all of the ingredients to a shaker with ice, shake, and double strain into a glass over ice. Garnish.

From Death & Co.

Shake all the ingredients (except the champagne) with ice, then strain into a coupe. Top with champagne. No garnish.

Resembles Division Bell and Home Depot with Paper Plane - like proportions.

Classic proportions are 1:1:1 but we usually favor 2:1:1 for more gin

Classic recipe is 1:1:1 but use 2:1:1 or 3:2:1 usually. Garnish with 3-5 small orange coins over single clear ice cube.

Dry shake for 30 seconds. Add the remaining ingredients. Add ice. Shake vigorously. Fine strain into coupe. Garnish.

When developing this cocktail, I tried to imagine something Cary Grant would drink at the Plaza Hotel.

Shake all the ingredients (except the champagne) with ice, then strain into a flute. Top with champagne. No garnish.

Jameson Black Barrel, Guinness stout syrup, demerara, black walnut bitters OR Jack Daniels Single Barrel Select, demerara, Fee Brothers Old Fashioned bitters

Stir with ice and strain into coupe. Garnish with lemon twist.

Shake with ice and strain into coupe. Garnish with lime twist.

For honey ginger syrup use 1 cup honey, 1 cup water and 1 6-inch piece of ginger peeled and thinly sliced.

Shake over ice, no garnish.

Shake with ice and strain into flute. Top with sparkling rose. No garnish.

Also called Greenya Colada

Can make frozen by blending with ice

From Death & Co. Blanc vermouth infused with sage.

In a shaker, muddle cucumber wheels. Add remaining ingredients and shake with ice, then strain into a coupe. Garnish with cucumber ribbon on a cocktail pick.

From Death & Co.

Shake over ice. Strain into coupe. No garnish.

Substitute simple for strawberry rose syrup (1 cup strawberries, 1 cup water, 1 cup sugar, ¼ oz rosewater) or use 2:1 fruit to simple. Blend with ice.

Garnish with floating passionfruit peel boat.

For blackberry syrup, use 1 lb (or 2 cups) blackberries to 1 cup water and 1½ cups water. Simmer while stirring and crushing blackberries. Strain.

For this gin cocktail recipe, Meaghan Dorman of Dear Irving in New York City highlights the bright notes of a citrus-forward gin with fresh lemon juice, rounding it out with cardamom and vanilla sweetness.

Shake all of the ingredients with ice. Strain into a chilled coupe and garnish.

Also available as Rosé N/A.

chocolate + ginger!

Maybe with a touch of milkadamia or vanilla syrup

From Applebees seasonal secret menu

The Saturn cocktail is one of the most famous gin-based recipes—a fruity combo of gin, passion fruit, orgeat, falernum and lemon juice. Invented in 1967, the drink still appears on menus at bars around the world today

Blend all the ingredients together with 1 cup of crushed ice until smooth. Pour the contents into a rocks glass filled with 4 oz. of fresh crushed ice. Garnish with lime ring around cherry.

From Death & Co.

Stir over ice, strain into coupe. Top with champagne, no garnish.

Has bitter grapefruit notes, similar to Luposo as a cocktail

Lately have preferred 2:1 cider to beer ratio, also helps ration the Wicked 24 oz cans with Revolver 12 oz bottles in batch

Stir with ice and strain over single ice cube, garnish with grapefruit twist

A lost classic

Serve up, chilled into coupe with no garnish

Easy four ingredient drink of equal proportions

Similar to The Harvard but stronger and more bitter.

Stir with ice then pour over single clear cube into rocks glass.

A Vieux Carre variation that is more bitter and out for revenge.

Help yourself to water bottles in the Frito Lay cooler