let's have drinks!

cocktailmenu

 

Others   Manage  

“We wanted the drink to taste like a spa day,” says bartender Leigh Lacap, “both figuratively and literally.”

2 oz Tequila
¼ oz Chareau
¼ oz Creme de violette
¾ oz Lemon juice
½ oz Simple syrup
½ oz Cucumber slices Calls for juice but muddling is OK

Add all ingredients to a cocktail shaker, and shake good and hard for six to eight seconds. Strain over fresh ice into a rocks glass, and garnish with a sprinkle of pink salt and/or a small pink or purple edible flower.

¾ oz Bourbon Use overproof or barrel strength
1½ oz Amaretto
1 oz Lemon juice
½ oz Simple syrup
3 dash(es) Angostura bitters Garnish with drops on top of foam
½ oz Egg white

6¾ oz Gin Use gray whale
1 cup(s) Chareau Mix ¼ tsp blue spirulina to 1 cup Chareau
2¼ oz Elderflower liqueur
1½ oz Lime juice
¾ oz Simple syrup Use gum syrup
1 bottle(s) Tonic water Use Fever Tree elderflower
6 dash(es) Grapefruit bitters

Drizzle with ½ oz blue Chareau and garnish with lemon wheel

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.

1 oz Gin
1 oz Campari
1½ oz Grapefruit juice
½ oz Lemon juice
1½ oz Seltzer or soda water
½ oz Simple syrup

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

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

1 oz Gin use Plymouth
¼ oz Campari
½ oz Lemon juice
½ oz Simple syrup
1½ oz Wine (sparkling) or Champagne

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.

2¼ oz Gin
¾ oz Lemon juice
½ oz Simple syrup some recipes call for semi-rich 1.5:1 syrup
½ oz Creme de mure drizzled over top of drink

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

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

1½ oz Rum Captain Morgan spiced
¾ oz Dry curacao
1 oz Lemon juice
½ oz Simple syrup
Cinnamon sugar rim 1:1 ratio

½ oz Simple syrup or use single sugar cube
3 oz Wine (sparkling) or Champagne use Champagne, of course
3 dash(es) Angostura bitters

Express with lemon peel

This take on a Mojito incorporates spicy and savory elements for a drink that’s crisp and complex.

1½ oz Gin Original calls for white rum
½ oz Bergamot liqueur
¾ oz Lime juice
¾ oz Simple syrup Salted cucumber wasabi syrup
1½ oz Tonic water Original calls for soda water

The classic citrus-and-mint Southside cocktail is elevated to another plane of flavor through the inclusion of fresh cucumber.

2 oz Gin
1 oz Lime juice
¾ oz Simple syrup
2 Cucumber slices
6 Mint leaves

Lightly muddle the cucumber and mint leaves in a shaker. Add the liquid ingredients and shake well with ice. Strain into a chilled glass. Float the garnish on top of drink.

1½ oz Tequila
½ oz Campari
½ oz Lime juice
½ oz Simple syrup

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

2 oz Gin
1½ oz Campari
¾ oz Lemon juice
½ oz Simple syrup original calls for 2:1 simple
5 Grapes muddle before mixing drink

2 oz Vodka
½ oz Coffee liqueur use Mr Black or Khalua
1 oz Coffee use espresso shot
½ oz Simple syrup

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

The bitters make all the difference in this gin sour variation

2¼ oz Gin
1 oz Lemon juice
½ oz Simple syrup original recipe calls for 2:1 rich simple
2 dash(es) Angostura bitters

From Death & Co.

½ oz Rum recipe calls for Appleton
¼ oz Apricot liqueur
¾ oz Lemon juice
1½ oz Sherry use Lustau Amontillado
½ oz Simple syrup recipe calls for cane syrup
1 dash(es) Angostura bitters

Shake with ice and strain into coupe with no garnish.

2¼ oz Gin
¾ oz Lemon juice
¾ oz Simple syrup
3 oz Wine (sparkling) or Champagne use Champagne, of course

1½ oz Cognac
½ oz Gran Marnier
¼ oz Lemon juice
¼ oz Simple syrup Recipe calls for sugar cane syrup
¼ oz Creme de mure

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.

1½ oz Gin
¾ oz Chartreuse (green)
¾ oz Lime juice
½ oz Simple syrup
Cherry
½ oz Egg white
Lime wedge

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.

2¼ oz Rum use white rum
¼ oz Maraschino liqueur use Luxardo
½ oz Grapefruit juice
¾ oz Lime juice
¼ oz Simple syrup can omit if double the maraschino

Garnish with lime wheel on rim

3 oz Rum Use mix of light and dark rum
½ oz Cointreau
½ oz Grenadine
½ oz Lime juice
1½ oz Passionfruit puree Can substitute pineapple juice
½ oz Simple syrup Not really necessary

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

2 oz Gin
¼ oz Campari
¼ oz Cointreau
¾ oz Lemon juice
⅛ oz Simple syrup Optional

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

2¼ oz Gin
¾ oz Creme de Noyaux
¾ oz Lemon juice
½ oz Simple syrup
2 dash(es) Angostura bitters
2 dash(es) Orange bitters

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

2¼ oz Gin
¾ oz Lime juice
¾ oz Simple syrup
2 dash(es) Angostura bitters
3 Cucumber slices muddle!
6 Mint leaves muddle!
2 dash(es) Rosewater
5 dash(es) Saline solution

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

1½ oz Rum Can sub 1 oz aged plus ½ oz blackstrap
¾ oz Campari Can sub ½ Campari plus ¼ Aperol
½ oz Lime juice
¾ oz Pineapple juice Most recipes call for more like 2 oz
½ oz Simple syrup Use demerara (2:1)

2¼ oz Bourbon
½ oz Allspice dram
½ oz Lime juice
¼ oz Simple syrup
2 dash(es) Angostura bitters

2 oz Cachaca
¼ oz Fernet Branca
¾ oz Lime juice
¾ oz Simple syrup

Shake with ice and serve into chilled low ball glass

2 oz Rum Mix light and dark rum
½ oz Dry curacao
1 oz Lime juice
¼ oz Orgeat (almond syrup)
¼ oz Simple syrup

1½ oz Rum Use Havana 3yr white
1 oz Lime juice Use clarified lime mint cordial
1½ oz Seltzer or soda water
1 oz Simple syrup Use clarified lime mint cordial

1½ oz Gin
1 oz Amaro
¾ oz Campari
¾ oz Lemon juice
¼ oz Orange juice
¼ oz Simple syrup
½ oz Egg white or use super foam to dry shake
Lemon wheel

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

2¼ oz Bourbon tradition calls for rye whiskey
¾ oz Lemon juice
¾ oz Simple syrup
½ oz Wine (red) drizzle on top
½ oz Egg white dry shake for foam

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

¼ oz Absinthe use St. George
1½ oz Gin use Aviation
¾ oz Lemon juice
¾ oz Simple syrup
1½ oz Wine (sparkling) or Champagne

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

1½ oz Rum use aged rum like Bacardi 8
½ oz Lime juice
½ oz Simple syrup
3 oz Wine (sparkling) or Champagne use Champagne
2 dash(es) Angostura bitters
6 Mint leaves muddle very softly

2 oz Gin (szechuan pepper infused)
¼ oz Apricot liqueur
¼ oz Falernum
¾ oz Lime juice
¼ oz Simple syrup

Shake over ice, no garnish.

From Death & Co.

2¼ oz Gin
¼ oz Maraschino liqueur
¾ oz Grapefruit juice
½ oz Lime juice
¼ oz Simple syrup
¼ oz Creme de mure

Shake over ice. Strain into coupe. No garnish.

2¼ oz Pisco
1 oz Lime juice
½ oz Simple syrup
3 dash(es) Angostura bitters garnish with drops atop foam
1 Egg white dry shake

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.

1½ oz Vodka Use vanilla vodka
¾ oz Passionfruit liqueur Use Passoa
¼ oz Lime juice
1½ oz Passionfruit puree
½ oz Simple syrup Use vanilla syrup
2¼ oz Wine (sparkling) or Champagne Served on the side

Garnish with floating passionfruit peel boat.

Also available as Rosé N/A.

⅔ cup(s) Aperol
¾ cup(s) Lillet rosé
¾ cup(s) Hibiscus tea use hibiscus (6 bags per 1½ cup water)
⅓ cup(s) Lemon juice
⅓ cup(s) Simple syrup
1½ cup(s) Wine (sparkling) or Champagne use Mumm Napa brut rose

6¾ oz Gin
1½ oz Chartreuse (green)
4½ oz Midori
1½ oz Lime juice
¾ oz Simple syrup
1 bottle(s) Tonic water Use Fever Tree cucumber

Has bitter grapefruit notes, similar to Luposo as a cocktail

2¼ oz Tequila use blanco; recipe calls for just 1½
¼ oz Campari
½ oz Grapefruit juice
¾ oz Lime juice
½ oz Simple syrup recipe calls for ¾

1½ oz Irish whiskey use Jameson Black Barrel
½ oz Coffee liqueur
½ oz Creme de banana
2¼ oz Beer (IPA) use Guiness Stout
½ oz Simple syrup use vanilla syrup

Essentially a gin mojito!

2 oz Gin
¾ oz Lime juice
⅓ oz Seltzer or soda water Just a splash!
½ oz Simple syrup Use 2:1 rich simple (65 brix)
5 Mint leaves

With bright citrus and autumnal apple brandy, the unsung cocktail is well-suited to drinking all year round.

¾ oz Applejack
¾ oz Gin
¾ oz Dry curacao
¾ oz Lemon juice
⅓ oz Simple syrup

Shake and strain into chilled coupe. No garnish.

In London, it’s considered by many to be a modern classic. Yet, it’s rarely consumed outside of Great Britain.

1 oz Gin
1 oz Sloe gin
1 oz Grapefruit juice
¼ oz Lemon juice
¼ oz Simple syrup
¼ oz Creme de mure