let's have drinks!

cocktailmenu

 

Others   Manage  

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

¾ oz Cognac
¾ oz Benedictine
¾ oz Cointreau
¾ oz Lemon juice

1½ oz Gin original recipe calls for less
¾ oz Cocchi americano or Lillet
¾ oz Cointreau
¾ oz Lemon juice
2 dash(es) Absinthe rinse instead?

2¼ oz Vodka
¾ oz Cointreau
¾ oz Cranberry cocktail never cranberry juice
½ oz Lime juice

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

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

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

1 oz Irish whiskey
½ oz Cointreau
1½ oz Wine (sparkling) or Champagne
4 dash(es) Angostura bitters
4 dash(es) Peychauds bitters

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).

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.

From Death & Co

3 dash(es) Absinthe
2 oz Gin use Beefeater London Dry
½ oz Cointreau
1 oz Vermouth (dry) use Dolin Extra Dry
Lemon twist

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

2¼ oz Tequila
¾ oz Cointreau Use Cointreau Noir
¾ oz Blackberry syrup Use 1x blackberries to ¾x sugar to ½x water
¾ oz Lime juice

From Death & Co.

1 oz Gin use Plymouth
¾ oz Cointreau
½ oz Maraschino liqueur
½ oz Lemon juice
1½ oz Wine (sparkling) or Champagne

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

2¼ oz Cognac
¾ oz Cointreau
¾ oz Lemon juice