Looking to elevate your glassware
THE COCKTAIL LIST
French 75
Created in 1915 at Harry's New York Bar in Paris, this is as much a Tom Collins with a Champagne top as it is anything else... Dangerously drinkable!
1 measure Gin
1/2 measure lemon juice
1/2 measure sugar syrup
Chilled Champagne to top
To garnish: lemon twist
Add gin, lemon juice and sugar syrup to a cocktail shaker. Shake vigorously with cubed ice and strain into a Champagne flute.
Top with champagne and garnish with a lemon twist.
Jungle Bird
A sublime and sophisticated bitter rum punch, created by Giuseppe Gonzalez in New York City. As always recommended, but particularly with the Jungle Bird, using the very freshest ingredients will give you the absolute best drink.
1 1/2 measures dark Rum
1/2 measure Campari
1 1/2 measure pineapple juice
1/2 measure lime juice
1/2 measure sugar syrup
To garnish: lime wedge & (optional) umbrella
Add all ingredients to a cocktail shaker, shake vigorously with cubed ice and double strain into a rocks glass filled with cubed ice.
Garnish with a lime wedge.
Breakfast Martini
A modern classic, created in 1996 at the Lanesborough Hotel, London. The inspiration for Salvatore Calabrese's witty riff on the White Lady cocktail was said to have come to him at breakfast.
1 3/4 measures Gin
1/2 measure Cointreau
3/4 measure lemon juice
1 tsp orange marmalade
To garnish: orange twist, quarter of buttered toast (optional)
Add all of ingredients to a cocktail shaker and give the liquid a quick stir to break up the marmalade. Shake vigorously with cubed ice and double strain into a chilled martini glass. Garnish with an orange twist and, if you wish, a small slice of buttery toast!
Hemingway Daiquiri
Created at Floridita in Havana for Ernest Hemingway. Though this is a superb drink, it is quite sour so add sugar if you wish.
1 3/4 measures light rum
3/4 measure Maraschino
1 measure lime juice
2 tsp sugar syrup
To garnish: lime wedge
Add all ingredients to a cocktail shaker, shake vigorously with cubed ice and double strain into a chilled coupette glass. Garnish with lime wedge on the side of glass.
