Otium · Recipes · 383 drinks
The bar book: 25 chapters, each drink with its measures and its making.
Chapter 1 · 11 drinks
Add both the ingredients to a mixing glass filled with ice and stir. Strain into a frosted martini glass and garnish with an olive or lemon twist.
Add all the ingredients to a shaker filled with ice. Shake sharply and strain into a frosted martini glass with a lemon-zested rim. Garnish with an olive.
Using a mixing glass, chill a large shot of gin over ice and pour into a frosted martini glass. (An easier method is to keep a bottle of gin in the freezer.) Pass a bottle of vermouth over the drink, ensuring that the sun shines through the liquid onto the martini! Garnish with a green olive.
Add both the ingredients to a mixing glass filled with ice and stir. Strain into a frosted martini glass and garnish with a silverskin onion.
Stir both the ingredients in a mixing glass filled with ice and strain into a frosted old-fashioned or martini glass. Garnish with an olive or lemon zest.
Add all the ingredients to a shaker filled with ice, shake and strain into a frosted martini glass. Garnish with the lemon zest and serve.
Add both ingredients to a shaker filled with ice, shake sharply and strain into a frosted martini glass. Garnish with a lemon spiral.
Add all the ingredients to a shaker filled with ice, shake and strain into a frosted martini glass. Garnish with a lemon twist.
Rinse a frosted martini glass with the vermouth and discard. Add the spirit and garnish with a twist of lemon or an olive
Add the gin, dry vermouth and olive brine to a shaker filled with cracked ice. Shake sharply and strain into a frosted martini glass with a lemon-zested rim. Garnish with an olive.
Add the Stoli vodka to a mixing glass filled with ice. Stir until the mixing glass frosts and strain into a frosted martini glass. Garnish with two black olives.
Chapter 2 · 7 drinks
Shake all the ingredients in a shaker filled with ice and strain into a frosted martini glass. Garnish with two fresh raspberries.
Crush the cherries in a shaker using the flat end of a barspoon. Add ice and the remaining ingredients, shake sharply and strain through a sieve into a frosted martini glass.
Use the ripest strawberries in this martini. The strawberry flavour is enhanced by a dash of creme de fraise (strawberry liqueur), but this should be kept to a minimum compared with the fresh fruit. 3 fresh strawberries 2 teaspoons sugar syrup 50 ml vodka a dash of creme de fraise Place the strawberries in a shaker and muddle with the flat end of a barspoon. Add the remaining ingredients, shake hard and strain through a sieve into a frosted martini glass.
Spoon the pomegranate flesh into a shaker and crush, using a muddler or the flat end of a barspoon. Add ice to the shaker with the remaining ingredients. Shake sharply and strain through a sieve into a frosted martini glass
Add all the ingredients to a shaker filled with ice, shake sharply and strain into a frosted martini glass. Garnish with the lemon zest.
Add all the ingredients to a shaker filled with ice, shake sharply and strain into a frosted martini glass.
Shake both the ingredients in a shaker filled with ice and strain into a frosted martini glass. Garnish with a thin slice of pear and serve.
Chapter 3 · 20 drinks
Pour the Krupnik vodka, Zubrowka vodka and apple juice into a mixing glass filled with ice. Stir and strain into a frosted martini glass.
Pour the sake, vodka and a dash of gtn into a mixing glass filled with ice Stir the mixture until thoroughly chilled and strain into a frosted martini glass. Garnish with an olive.
Pound the apple in the bottom of a cocktail shaker to release the flavour. Add crushed ice and the remaining ingredients, shake and strain through a sieve into a frosted martini glass.
Add all the ingredients to a mixing glass filled with ice, stir until the glass appears frosted then strain into a frosted martini glass. Garnish with a thin slice of apple.
Pour the vodka into a shaker filled with ice, add the marmalade, shake sharply and strain into a frosted martini glass.
Add all the ingredients to a shaker filled with ice, shake sharply and strain into a frosted martini glass. Garnish with a flaming orange zest.
Add alt the ingredients to a shaker filled with ice, shake sharply and strain into an ice-filled frosted martini glass.
Shake all the ingredients in a shaker filled with ice. Strain into a frosted martini glass and serve.
Add all the ingredients to a shaker filled with ice. Shake and strain into a frosted martini glass rimmed with grated nutmeg.
Muddle the blackcurrants in a shaker. Add the remaining ingredients to the shaker with ice, shake sharply and strain into a frosted martini glass. Garnish with a blueberry.
Pour the liquorice-infused vodka into a shaker filled with ice and shake sharply. Rinse a rocks glass with the dash of Pernod and discard. Fill the gloss with ice. Strain the infused vodka into the glass and garnish with a strip of liquorice.
Add all the ingredients to a shaker filled with ice, shake and strain into a frosted martini glass rimmed with cocoa powde
Gently pour the Parfait Amour into a frosted martini glass. Pour the gin (which should have been in the freezer for at least 1 hour) over a barspoon, so that it sits over the liqueur. Garnish with blueberries on a cocktail stick.
Pour the vodka into a frosted martini glass, gently add the Sambuca, and serve
Add the rum and vermouth to a mixing glass filled with ice and stir rhythmically and gently. Once the mixture is thoroughly chilled, strain into a frosted martini glass and garnish with a black olive
Pour the Parfait Amour and cassis into a frosted martini glass. Add the frozen vodka and garnish with two blueberries.
Add both the ingredients to a mixing glass filled with ice, stir until the glass appears frosted then strain into a frosted martini glass. Garnish with a thin slice of cucumber and lemon zest.
Add the dry vermouth and the vodka to a mixing glass filled with ice and stir until the glass is frosted. Strain into a frosted martini glass and garnish with a star anise.
Chilled to perfection and softened by the vermouth, this cocktail is a great way to serve an aged tequila. 10 ml dry vermouth 50 ml premium anejo tequila lime zest, to garnish Add a dash of vermouth to a mixing glass filled with ice. Stir gently then discard any dilution. Add the tequila and stir again for fifteen seconds. Strain the mixture into a frosted martini glass and garnish with a lime zest.
Add the infused vodka to a mixing glass filled with ice and stir until the glass is frosted. Strain into a frosted martini glass and garnish with a habanera chilli
Chapter 4 · 7 drinks
Add all the ingredients to a shaker filled with ice, shake sharply and strain into a frosted martini glass.
Add all the ingredients to a shaker filled with ice, shake sharply and strain through a sieve into a frosted martini glass. Garnish with a flaming orange zest.
Shake all ingredients well over ice and strain into a frosted martini glass. Garnish with flaming orange zest.
Shake all the ingredients sharply over ice and strain into a frosted martini glass. Squeeze the oil from a strip of orange zest, held skin downwards and over a flame above the glass. Rub the rim with the burnt orange zest before dropping it into the glass
Add all the ingredients to a shaker filled with ice, shake sharply and strain into a frosted martini glass.
Muddle the ripe strawberries in a mixing glass, add the remaining ingredients and shake sharply. Strain into a frosted martini glass and garnish with half a strawberry.
Add all the ingredients, except the champagne, to a shaker filled with ice. Shake sharply and strain into a frosted martini glass. Float the champagne on the surface and garnish with orange zest
Chapter 5 · 15 drinks
Rinse a frosted sherry or martini glass with Angostura botters, add chilled gin and serve.
Add the gin and cordial to a shaker filled with ice. Shake very sharply and strain into a frosted martini glass
Build all the ingredients into a rocks glass filled with ice, garnish with orange zest and stir.
Pour all the ingredients into an ice-filled shaker. Shake and strain into a frosted martini glass.
Pour all the ingredients into an ice-filled shaker. Shake and strain into a frosted martini glass.
Add all the ingredients to a shaker filled with ice, shake sharply and strain into a frosted martini glass.
Add all the ingredients to a shaker filled with ice, shake sharply and strain into a frosted martini glass
Shake all the ingredients together over ice and strain into a frosted martini glass rimmed with sugar
Pour the absinthe into an old-fashioned glass. Dip the barspoon of sugar into the liquid, ensuring the absinthe saturates the sugar. Set light to the sugar and hold it over the glass until the sugar begins to caramelize, then drop the mixture into the liquid. If the liquid begins to burn, keep stirring the mixture until the sugar has all but dissolved (taking care not to crack the glass). Add the mineral water to taste, stir one last time and serve.
Shake all the ingredients sharply over ice, then strain into a frosted martini glass and serve.
In a perfect world every drink would be made out of the finest ingredients, but the cost means it's not always possible. Every so often though, it's worth splashing out and treating yourself. 50 ml Knob Creek bourbon 20 ml Vya dry vermouth 20 ml Vya sweet vermouth a dosh of Angostura bitters orange zest, to garnish Add all the ingredients to a mixing glass filled with ice and stir gently with a barspoon. Strain into a frosted martini glass and garnish with orange zest.
Add all the ingredients to a mixing glass filled with ice. Using a barspoon, stir in a continuous motion until the mixture is thoroughly chilled. Strain into a frosted martini glass and garnish with the orange zest.
Add all the ingredients to a mixing glass filled with ice and stir gently with a barspoon. Strain into a frosted martini glass and garnish with an apple wedge.
Chapter 6 · 14 drinks
Shake all the ingredients sharply with cracked ice then strain into a frosted margarita glass rimmed with salt.
Layered with a float of Goldschlager, the Triple Gold Margarita will bring a touch of splendour to any bar menu. Laced with real 24-carat gold pieces, Goldschlager is a cinnamon-flavoured liqueur that adds considerably to the depth of taste of the cocktail. 50 ml gold tequila 10 ml Cointreau 10 ml Grand Marnier 20 ml fresh lime juice 20 ml Goldschlager Add all the ingredients except the Goldschlager to a shaker filled with ice. Shake sharply and strain into a frosted margarita glass. Float the Goldschlager onto the surface of the mixture and serve.
Add all the ingredients to a shaker filled with ice. Shake sharply and strain into an ice-filled margarita glass, rimmed with salt.
Add all the ingredients to a shaker filled with ice. Shake sharply and strain into a frosted margarita glass, rimmed with salt.
Build all the ingredients in a highball glass filled with ice. Stir gently, garnish with a lime wedge and serve with two straws.
Add all the ingredients to a shaker filled with ice. Shake sharply and strain into a rocks glass.
Muddle all the ingredients apart from the soda water in a highball glass using a barspoon. Add crushed ice, muddle again and top up with the soda. Stir gently, garnish with a mint sprig and serve with two straws
Add all the ingredients to a shaker filled with ice. Shake sharply and strain into a frosted margarita glass, rimmed with salt. Garnish with a lime wedge.
Add dll the ingredients to a shaker filled with ice. Shake sharply and strain into a frosted margarita glass. Garnish with a sliver of pear.
Add all the ingredients to a blender. Add two scoops of crushed ice and blend for 20 seconds. Pour into a margarita coupette and garnish with berries.
Add all the ingredients to a blender. Add two scoops of crushed ice and blend for 20 seconds. Pour into a hurricane glass, garnish with a pineapple slice and serve with two straws.
Add all the ingredients to a shaker filled with ice, shake sharply and strain into a frosted margarita glass.
Add all the ingredients to a blender. Add two scoops of crushed ice and blend for 20 seconds. Pour into a margarita coupette or hurricane glass. Garnish with a lime wedge and serve with two raspberries
Blend the first three ingredients in a blender with two scoops of crushed ice for 20 seconds. Pour half the mixture into a margarita glass. Gently layer the raspberry puree over the surface of the drink to create a thin red line. Add the remaining blended margarita mix over the top and serve with two straws.
Chapter 7 · 11 drinks
Puree the peach in a blender and add to a champagne flute. Pour in the creme de peche and the peach bitters, and gently top up with champagne, stirring carefully and continuously. Garnish with a peach ball in the bottom of the glass, then serve.
Place the sugar cube in a champagne flute and moisten with Angostura bitters. Add the brandy, stir then gently pour in the champagne and serve.
Put the ginger in a shaker and press with a barspoon or muddler to release the flavour. Add ice and the vodka, shake and strain into a champagne flute. Top with champagne and serve.
A great variation on the Bellini, the Rossini is spiced up with a little Chambord and a dash of orange bitters – two of a bartender’s favourite cocktail ingredients. 15 ml raspberry puree 5 ml chamboard 2 dashes of orange bitters champagne, to top up Add the puree. Chambord and bitter to a champagne flute and top gently with champagne. Stir gently and serve
Pour the orange juice over half a flute full of champagne and sir gently
Muddle the mint, sugar syrup and lime juice together in a highball glass. Add crushed ice and the champagne (gently) and stir. Garnish with a mint spring and serve.
Add a small dash of crème de cassis to a champagne flute and gently top with champagne. Stir gently and serve.
Half fill a champagne flute with Guinness, gently top with champagne and serve.
Shake the vodka and the creme de framboise together over ice and strain into a martini glass. Top with champagne and serve.
Shake the gin, lemon juice and sugar syrup over ice and strain into a champagne flute. Top with champagne and garnish with a long strip of lemon zest.
Place the sugar cube in a champagne flute and moisten with Angostura bitters. Add the vodka and top with champagne and garnish with a long strip of lemon zest.
Chapter 8 · 7 drinks
4 fresh raspberries, plus 1 to garnish50 ml vodka20 ml fresh lime juicea dash of Chambordsoda water, to top up Muddle the raspberries in the bottom of a highball glass. Fill with ice and add the remaining ingredients and stir gently. Garnish with a fresh raspberry and serve with two straws.
50 ml Vox vodka 20 ml fresh lemon juice 15 ml sugar syrup soda water, to top up lemon slice, to garnish Build the ingredients into a highball glass filled with ice. Stir gently and garnish with a lemon slice. Serve with two straws.
50 ml vodka 20 ml fresh lime juice 15 ml white peach puree a dash of creme de peche soda water, to top up thin peach slices, to serve Build all the ingredients into a highball glass filled with ice. Stir gently and garnish with a thin peach slice or two.
50 ml gin20 ml fresh lemon juice 15 ml elderflower cordial soda water, to top up lemon slice, to garnish Build all the ingredients into a highball glass filled with ice. Stir gently and garnish with a lemon slice.
1 egg white50 ml gin25 ml fresh lemon juice|1 barspoon white sugar or 12.5 ml sugar syrupchampagne, to top uplemon slice, to garnish Put the egg white, gin, lemon juice and sugar in a shaker filled with ice and shake vigorously. Strain into a highball glass filled with ice. Top with champagne and garnish with a slice of lemon.
The inclusion of rose flower in the New Orleans Fizz accentuates the juniper flavour in the gin, while the dash of cream gives this very light drink a little more body. 50 ml gin25 ml fresh lemon juice1 barspoon white sugar or 12.5 ml sugar syrup12.5 ml rose water or orange flower water12.5 ml single creama dash of egg whitesoda water, to top uplemon slice, to garnish Add all the ingredients, except the soda water, to a shaker filled with ice. Shake vigorously and strain into a highball glass over ice. Gently add the soda water, stirring with a barspoon while doing so, and garnish with a lemon slice.
25 ml sloe gin25 ml gin20 ml fresh lemon juice 10 ml sugar syrup soda water, to top up lemon slice, to garnish Add all the ingredients, except the soda, to a shaker filled with ice. Shake sharply and strain into a highball glass filled with ice. Top with soda water, garnish with a lemon slice and serve with two straws.
Chapter 9 · 12 drinks
Cut the lime into eighths, squeeze and place in an old-fashioned glass with the sugar cubes, then pound well with a pestle. Fill the glass with crushed ice and add the cachaga. Stir vigorously and add sugar syrup, to taste. Serve with two straws.
Put the mint in a highball glass, add the rum, lime juice and sugar syrup and pound with a barspoon until the aroma of the mint is released. Add crushed ice and stir vigorously until the mixture and the mint is spread evenly. Top with soda water and stir again. Serve with straws.
Crush the mint and sugar cubes in the bottom of a highball glass. Fill the glass with crushed ice and add the bourbon. Stir the mixture vigorously with a barspoon and serve.
Shake all the ingredients in a shaker filled with ice and strain through a sieve into a frosted martini glass. Garnish with a sprig of fresh mint.
Place a scoop of berry mix into a frosted martini glass and press down. Pour the remaining ingredients into a shaker filled with ice, shake sharply then gently strain the mixture into the martini glass.
Muddle the fruit in a shaker. Add the remaining ingredients, shake sharply and strain through a sieve into a rocks glass.
pineapple slice orange wheellemon wheel a dash of sugar syrup champagne, to top up mint sprig, to garnish Muddle the fruit together in a rocks glass. Add crushed ice and the sugar syrup and gently top with champagne. Stir gently and garnish with a mint sprig.
Muddle the fruit in a mixing glass, add the other ingredients and stir well. Strain into a rocks glass filled with crushed ice. Garnish with a pineapple slice and serve.
Cut the lime into eighths, squeeze and place in an old-fashioned glass with sugar syrup, then pound well with a pestle. Fill the glass with ice and add the tequila. Stir and serve.
Cut the lime into quarters, squeeze and drop them into a highball glass. Add the tequila and the sugar cube and muddle using a barspoon. Fill the gloss with ice and add the dark beer. Muddle again ensuring as much of the sugar as possible has dissolved. Serve with two straws.
Mix all the ingredients in a blender, strain into a highball glass over crushed ice
Add all the ingredients to a shaker filled with ice, shake sharply and strain into a frosted martini glass. Garnish with a hibiscus flower or petal.
Chapter 10 · 8 drinks
Add the ingredients to a shaker filled with ice, shake sharply, then strain through a sieve into a frosted martini glass. Garnish and serve.
Build the rum and ginger beer into a rocks glass filled with ice. Squeeze the limes and drop the husks into the glass. Stir gently and serve.
Add the gin, lime juice and sugar syrup to a shaker filled with ice. Shake the mixture and strain into a sling glass. Fill with crushed ice and pour in the creme de mure gently so that the liquid sinks to the bottom of the cocktail. Garnish with a slice of lemon and a fresh blackberry.
Pour the rum into a highball glass filled with ice. Cut the lime into four, squeeze and drop the wedges into the glass. Top with cola and serve with straws.
Muddle the lemon and sugar together in a highball glass. Add ice and the remaining ingredients. Stir gently and serve with two straws.
Chapter 11 · 7 drinks
Add all the ingredients to a shaker filled with ice and shake sharply. Strain the contents into a rocks glass filled with ice, garnish with a lemon slice and a maraschino cherry.
Shake all the ingredients over ice and strain into a wine glass.
Add all the ingredients to a shaker filled with ice. Shake the mixture and pour into a rocks glass. Garnish with a lemon slice and a maraschino cherry.
Add all the ingredients, except the champagne, to a shaker filled with ice, shake sharply and strain into a rocks glass filled with ice. Gently layer a float of champagne over the surface of the drink. Garnish with an apricot slice and serve.
Add all the ingredients to a shaker filled with ice, shake sharply and strain into a rocks glass filled with ice. Garnish with 2 blueberries and a lemon slice.
Add all the ingredients to a shaker filled with ice, shake sharply and strain into a rocks glass filled with ice. Garnish with a lemon wheel and serve with two short straws.
Add all the ingredients to a shaker filled with ice, shake sharply and strain into a rocks glass filled with ice. Squeeze a piece of orange zest over the surface and drop into the drink. Serve with two short straws
Chapter 12 · 17 drinks
Pour the vodka into a highball glass filled with ice. Squeeze the lime, cut into four, into the glass. Top with ginger beer and stir with a barspoon. Serve with a straw.
Muddle together the ginger and the strawberries in a mixing glass. Add the vodka, fraise de bois and sugar syrup and shake then strain through a sieve into a highball glass filled with ice. Top with ginger beer, stir and serve garnished with a strawberry.
Add the vodka, peppermint schnapps and ginger wine to an ice-filled shaker. Pour in the espresso coffee and sugar syrup to taste. Shake and strain into a highball glass filled with ice and top with ginger beer. Garnish with two coffee beans.
Build the ingredients in a highball glass filled with ice. Drape the lemon spiral into the glass and over the edge. Serve with two straws.
This cocktail is my one concession to the addition of elaborate fruit salad-type garnishes to a drink - anything goes with the Pimm's! Surprisingly, the tastiest addition to this drink is the cucumber, but try adding some sliced apple, too. I don't add limes to mine, though, as I find the strong citrus juice too overwhelming.50 ml Pimm's No 1250 ml lemonade 75 ml ginger beercucumber slice lemon slice orange slice fresh strawberry mint sprigBuild all the ingredients in a highball glass filled with ice. Stir gently and serve with two straws.
Pour the vodka into a highball glass filled with ice. Top with equal amounts of cranberry juice and orange juice and garnish with an orange slice. Serve with a straw.
Pour the melon-flavoured vodka into a highball glass filled with ice. Top with equal amounts of cranberry and fresh grapefruit juice.
Pour the vodka into a highball glass filled with ice. Three-quarters fill the glass with cranberry juice and top with fresh grapefruitn juice. Garnish with a lime wedge and serve with a straw.
50 ml demerara rum 15 ml orange Curacao15 ml apricot brandy 20 ml fresh lemon 20 ml fresh lime juice a dash of Angostura bitters20 ml orgeat syrup mint sprig, to garnish Add all the ingredients to a shaker filled with ice, shake and strain into an ice-filled old-fashioned glass. Garnish with a mint sprig and serve with straws. -142- PLANTER'S punch A Planter's Punch recipe can never be forgotten since Myers has very kindly put the recipe on the back label of its rum bottle. A great favourite for parties because it can be made in advance. 50 ml Myers rum juice of 1/2 lemon 50 ml fresh orange juicea dash of sugar syrupsoda water, to top uporange slice, to garnish Pour all the ingredients, except the soda water, into a shaker filled with ice. Shake and strain into an ice-filled highball glass. Top up with soda water and garnish with a slice of orange.
Place the sugar cube in the bottom of an old-fashioned glass. Cut the lime into eighths, squeeze and drop into the glass. Pound with a pestle to break up the sugar. Add the rum and ice, then top up with soda water. Stir and serve.
Pound the fresh ginger and rum together in the bottom of a shaker with a barspoon or muddler, then add ice and the remaining ingredients. Shake and strain into a highball glass filled with ice.
Shake all the ingredients sharply over ice in a shaker then strain into a highball glass filled with crushed ice.
50 ml Myers rum juice of 1/2 lemon 50 ml fresh orange juicea dash of sugar syrupsoda water, to top uporange slice, to garnish Pour all the ingredients, except the soda water, into a shaker filled with ice. Shake and strain into an ice-filled highball glass. Top up with soda water and garnish with a slice of orange.
This is a tequila variation on the Salty Dog. It's a simple combination that can cut through the fog of any hangover with its trinity of grapefruit, salt and vodka. Try adding a dash of hibiscus cordial (see page 123) for a sweetened variation. 50 ml tequila 200 ml grapefruit juice lime wedge, to garnish salt, for the glass Pour the tequila into a salt-rimmed highball glass filled with ice. Top with the grapefruit juice, garnish with a lime wedge and serve with two straws.
Build the tequila and the orange juice into a highball glass filled with ice. Gently pour the grenadine down the inside of the glass so the syrup fills the bottom. Garnish with an orange slice and serve with two straws.
Build the ingredients over ice into a highball glass, stir and serve with an orange slice.
Build the ingredients over ice into a highball glass, stir and serve with an orange slice.
Chapter 13 · 13 drinks
Add all the ingredients to a shaker filled with ice. Shake sharply, strain into four shot glasses, and serve.
Add all the ingredients to a shaker filled with ice. Shake very hard, strain into two shot glasses and serve
Layer a small measure of each of the ingredients, one on top of the other, in the order given in a pousse café or tall shot glass.
Layer a small measure of each of the ingredients, one on top of the other, in the order given in a pousse café or tall shot glass.
Pour both the tequila and the chilled champagne into an old-fashioned glass with a sturdy base. Hold a napkin over the glass to seal the liquid inside. Sharply slam the glass down on a stable surface and drink in one go as the drink is fizzing.
Hold the lime wedge between the thumb and index finger. Pour the tequila into a shot glass and place the glass in the fleshy part of your hand between the same thumb and finger. Place a pinch of salt on the top of your hand next to the shot glass. In this order: lick the salt, shoot the tequila, and suck on the lime.
Pour the tequila into a shot glass. Place the shot glass in an inverted beer glass so that it touches the base of the beer glass. Turn the beer glass the right way up so that the shot glass is upside down but the tequila is still inside. Gently fill the beer glass with the beer and serve.
Layer the first two ingredients in a shot glass, then allow your guest to choose a spirit to layer on the top.
Pour the ice-cold peach schnapps into a frosted shot glass; over the back of a barspoon, carefully layer an equal measure of cranberry juice so that it sits on top of the schnapps. Over the top of the cranberry juice layer a similar amount of ice-cold vodka. Serve.
Layer the Bailey's on top of the Archer's in a shot glass. Dribble the grenadine through the Bailey's so that it settles on the bottom of the glass and serve.
Pour the tequila into a shot glass. Add the remaining ingredients to a separate shot glass and stir gently. This drink should be tasted tequila first, followed by the Sangrita mix.
Add all the ingredients to a shaker filled with ice. Shake very hard and strain into a shot glass.
Put a sugar cube and the fresh lime half, cut into quarters, into a shaker and crush them together with a muddler or barspoon. Add the vodka and Grand Marnier, Fill the shaker with ice, then shake and strain the mixture into a chilled shot glass. Float a single measure of Chambord onto the drink and serve.
Chapter 14 · 23 drinks
Pour the espresso coffee into a shaker, add the vodka and sugar syrup to taste, shake the mixture sharply and strain into an old-fashioned glass filled with ice. Garnish with three coffee beans.
Pour the chilled vodka into a rocks glass filled with ice. Add the kummel, stir gently and serve.
Shake the vodka and Kahlua together over ice and strain into a rocks glass filled with ice. Garnish with a stemmed cherry.
To make a White Russian, make a Black Russian (see left) then layer 25 ml single cream into the glass over the back of a barspoon. As before, garnish with a stemmed cherry.
warm two small metal tankards. In one, dissolve the sugar in the boiling water. Pour the whisky into the other. Set the whisky alight and, as it burns, pour the liquid into the first tumbler and back, from one to another, creating a continous stream of fire. Once the flame hasdied down, pour the mixture into a warmed old-fashioned glass and garnish with a sprinkling of grated nutmeg.
Add both ingredients to a glass filled with ice and muddle with a barspoon. Garnish with orange zest.
Mix the whiskey, coffee and sugar to taste in a heat-resistant glass, making sure the coffee is piping hot. Gently layer the cream over the surface of the coffee, using a flat-bottomed barspoon or a teaspoon. Garnish with three coffee beans.
Add all the ingredients to a shaker filled with ice, shakes sharply and strain into a rocks glass filled with ice. Alternatively, add all the ingredients to a blender with a scoop of crushed ice, blend for 10 seconds then pour into a rocks glass. Serve with two straws.
Skewer the cloves into the lemon slices and add them to a heatproof glass along with the rest of the ingredients.
Place the sugar cube in an old-fashioned glass and soak with the bitters. Muddle the mixture with a barspoon and add a dash of bourbon and a couple of ice cubes. Keep adding ice and bourbon and keep muddling until the full 50 ml bourbon has been added to the glass and the sugar has dissolved. Run orange zest around the rim of the glass then drop it into the drink and serve.
Shake all the ingredients over ice and strain into a frosted martini glass. Garnish with a sprinkling of grated nutmeg.
Add all the ingredients to a shaker filled with ice, shake sharply and strain into a rocks glass filled with ice. Serve with two straws
Add all the ingredients to a shaker filled with ice, shake sharply then strain into a frosted martini glass.
whipping cream, to top orange zest, to garnish Add all the ingredients, except the cream, to a shaker filled with ice, shake sharply then strain into a martini glass. Whip the cream and dollop gently over the surface of the drink. Criss-cross with thin strips of orange zest.
Add all the ingredients to a shaker filled with ice, shake sharply then strain into a frosted martini glass.
Put all the ingredients in a blender, add a scoop of crushed ice and blend. Pour into a hurricane or highball glass and garnish with a thick slice of pineapple.
Add all the ingredients to a blender. Add two scoops of crushed ice and blend for 20 seconds. Pour the mixture into a hurricane glass, garnish with two raspberries and serve with two straws.
Add all the ingredients to a blender along with two scoops of crushed ice. Blend for 20 seconds. Pour into a hurricane glass and garnish with a pineapple slice.
Shake all the ingredients over ice, strain into a martini glass and serve.
Shake all the ingredients over ice, strain into a frosted martini glass and serve.
Shake all the ingredients vigorously over ice and strain into a chilled cocktail glass.
Shake all the ingredients vigorously over ice and strain into a chilled cocktail glass
Chapter 15 · 8 drinks
Shake all the ingredients really hard with ice and strain into a martini glass. Sprinkle over some chopped herbs to garnish.
Add all the ingredients to a shaker filled with ice, shake sharply then strain into a frosted martini glass. Garnish with a sprinkling of black pepper or lemon zest.
Shake all the ingredients over ice and strain into a highball glass filled with ice. Garnish with a celery stick.
Peel, core, top and tail the assembled fruits, as necessary. Put each of them through a juicer, collecting the resulting juice. Add the juices to a blender filled with one scoop of crushed ice. Blend and pour into a small highball glass.
Rinse a martini glass with the olive oil and carefully add the egg yolk. Add the seasoning to taste and serve.
Shake the ingredients over ice and strain into a frosted martini glass. Garnish with a slice of orange and serve.
Shake all the ingredients over ice, strain into a small highball glass filled with ice and garnish with a sprig of mint.
Shake the ingredients over ice and strain into a martini glass.
Chapter 16 · 10 drinks
Fill a tall highball glass with crushed ice. Pour in equal parts of soda water and then cranberry juice. Garnish with a squeeze of lime and serve with two straws.
Build both ingredients (the bitter lemon first) in equal parts into a highball glass filled with ice. Stir gently, garnish with a lemon slice and serve with two straws.
Serves 2-3 Put all the ingredients in a blender and work to a thin, frothy cream. If too thick, add water to create a pourable consistency.
Add all the ingredients to a blender with a scoop of crushed ice and blend for 20 seconds. Pour into a hurricane glass and garnish with a banana slice. Serve with two straws.
Muddle the mint, sugar and lime in a highball glass filled with ice. Fill with crushed ice, top with soda water and muddle gently. Add sugar syrup to taste, garnish with a mint sprig and serve with two straws.
Add the tea bags to a jug of hot, but not boiling, water. Stir, take out the tea bags and leave the tea to cool and stand before adding fresh lemon slices and chilling in the fridge. Once chilled, pour the tea into four highball glasses filled with ice. Add sugar to taste and serve with two straws.
Shake all the ingredients over ice and strain into a highball glass filled with ice. Garnish with a celery stick.
Pour the grenadine into a highball glass filled with ice and top with either ginger ale or lemonade. Garnish with a slice of lemon and serve.
Shake the ingredients well over ice and strain into a highball glass filled with ice.
Add all the ingredients to a shaker filled with ice, shake sharply then strain into a highball glass filled with ice. Garnish with a lemon wedge and serve.
Chapter 17 · 78 drinks
Pour the ingredients into a cocktail shaker. Shake and strain into a chilled Martini glass with a twist of lemon.
Muddle the currants and sloe gin together in the bottom of a cocktail shaker. Add the remaining ingredients with some ice cubes, shake, then double strain into a chilled Martini glass. Decorate with a string of redcurrants.
Muddle the mint leaves, ginger and lemon juice in a cocktail shaker. Add the gin and apple juice with ice and shake. Strain over crushed ice in a rocks glass and garnish with a lemon wedge.
Place all the ingredients in a cocktail shaker. Shake and double strain into a chilled Martini glass and decorate with 2 extra raspberries on a cocktail stick.
Place all the ingredients in a cocktail shaker with ice. Shake and strain over ice into a sling glass. Stir and top up with soda. Serve with long straws and a lychee in its shell.
Muddle the orange slices and syrup in the base of a highball glass. Fill the glass with crushed ice and pour in the gin. Stir, top with the grapefruit juice and bitters and garnish with extra slices of orange. Serve with straws.
Pour the vodka and lemon juice over ice in a highball glass, add a little Worcestershire sauce and top up with tomato juice, Season with salt and both peppers, stir to chill and garnish with lime wedges.
Shake the sloe gin, lemon juice and syrup together in a cocktail shaker with ice and strain into a chilled Champagne flute. Top up with Champagne, stir and decorate with a lemon twist.
Muddle the strawberries, syrup and mint leaves in the bottom of a cocktail shaker. Add the rum and lime juice, shake with ice and double strain into a chilled slim Martini glass. Garnish with a strawberry slice and an extra mint leaf.
Stir and strain into a small Martini glass and decorate with a cherry or two.
Muddle the mint, pineapple chunks and sugar in the bottom of a cocktail shaker. Add the rum and shake with ice. Strain into a glass filled with crushed ice, top up with the pineapple juice and stir. Garnish with a pineapple wedge and a mint sprig.
Combine the brandy, wine, orange Curacao, fruit and cinnamon stick in a large jug. When ready to serve, top up the jug with the lemonade and stir. Pour into glasses with ice and garnish with slices of orange, lemon and apple.
Stir together all the ingredients with ice in a mixing glass. Strain into a chilled Martini glass and decorate with and olive.
Pour the peach puree and Prosecco into a flute, stir and decorate with a peach wedge.
Muddle the mint, lime , syrup and raspberries in a highball glass. Add crushed ice and pour in the rum and Chambord. Stir well and top up with cranberry juice. Garnish with mint.
Muddle the lime wedges, berries and mango puree in the bottom of a cocktail shaker. Add the vodka with some ice cubes and shake vigorously. Double strain into a chilled Martini glass and garnish with 3 extra blueberries on a cocktail stick.
Pour the ingredients into a cocktail shaker. Shake with ice and double strain into a chilled Martini glass. Decorate with a sprinkle of ground cinnamon and a Maraschino cherry.
Pour the ingredients into a chilled cocktail shaker. Shake and strain into a chilled Martini glass. Garnish with a cinnamon stick and a twist of lime.
Stir the ingredients together in a mixing glass and strain into a chilled Martini glass. Garnish with olives.
Build the ingredients over ice cubes in a highball glass. Squeeze the 2 lime wedges over the drink and then drop them in. Serve with long straws.
Place all the ingredients in a cocktail shaker with some ice cubes and shake well. Double strain into a chilled Martini glass and decorate with a redcurrant on a cocktail stick.
Stir the water, honey and basil leaves together in a cocktail shaker until well blended. Add the vodka, apple juice and some ice cubes. Shake well and double strain into a chilled Martini glass. Decorate with slices of apple.
shaker, add the remaining ingredients and some ice cubes. Shake well and double strain into a chilled Martini glass. Decorate with a mint sprig
Muddle the strawberries, slices of lime and syrup in the base of a rocks glass, fill with crushed ice, add the vodka and stir to mix. Serve with the muddling stick if you have one and decorate with a split strawberry.
Place all the ingredients in a blender with some ice and process on high speed until well mixed. Serve in a large hurricane glass with long straws and a wedge of fresh pineapple to decorate.
Place the lime slices, honey and sugar in a heavy-based rocks glass and crush lightly together with a spoon. Add some ice and pour over the vodka.
Serve from the jug into rocks glasses.
Pour the ingredients into a cocktail shaker with some ice cubes. Shake and strain over ice in a highball glass. Squeeze the lemon wedge over the drink, drop it in and serve with straws.
Stir the bitters, sugar and water in the bottom of a heavy-based rocks glass with 1 ice cube until the sugar dissolves. Add the white rum, stir and add 2 more ice cubes. Add the dark rum, and stir once again. Decorate with a lime twist.
Place all the ingredients in a blender and process with a small scoop of crushed ice until smooth. Serve in a tall sling glass and decorate with a mint sprig.
Place all the ingredients in a blender and process with a small scoop of crushed ice until smooth. Serve in any large glass (they are not fussy at Solypse), and decorate with slices of ripe mango.
Pour the vodka and fruit juices into a large glass over ice. Squeeze over the lime wedges and stir lightly before serving.
Pour all the ingredients into a cocktail shaker with some ice cubes, shake well and strain into a chilled Martini glass. Decorate with a twist of orange.
Place the sugar cube in the bottom of a chilled flute glass and soak in the Angostura bitters. Add the Grand Marnier and stir briefly. Top up with Champagne and decorate with an orange twist.
Stir all the ingredients together in a mixing glass with some ice cubes until thoroughly chilled. Strain into a chilled Martini glass and decorate with peeled cucumber slices.
Pour all the ingredients into a cocktail shaker with some ice cubes. Shake and double strain into a chilled Martini glass. Decorate with an orange twist.
Pour all the ingredients into a cocktail shaker with some ice cubes. Shake and double strain into a chilled Martini glass. Decorate with a lemon twist.
Pour all the ingredients into a cocktail shaker with some ice cubes. Shake and strain into an ice-filled highball glass. Garnish with slices of orange and cherries and serve with long straws.
Pour all the ingredients into a cocktail shaker with some ice. Shake and strain over ice cubes in a sling glass. Decorate with a slice of pineapple and a cherry
Pour the ingredients into a cocktail shaker with some ice cubes. Shake briefly and double strain into a chilled Martini glass. Decorate with a lime twist.
shaker and add the vodka and orange juice with some ice cubes. Shake very briefly and double strain into a chilled Champagne flute. Top up with Champagne and decorate with lime twists.
Fill a large Collins glass with crushed ice. Then add, in this order, the vodka, liqueur, lemon juice and syrup. Stir, add more ice and top up with ginger beer. Decorate with lemon slices and serve with long straws.
Muddle the cucumber in the bottom of a cocktail shaker with the elderflower cordial. Add the gin, apple juice and some ice cubes. Shake and double strain into a chilled Martini glass and decorate with peeled cucumber slices.
Place all the ingredients in a cocktail shaker and add some ice cubes. Shake well and strain over crushed ice in a rocks glass. Top with more crushed ice and decorate with 2 extra raspberries.
Pour the vodka, Midori, Triple Sec and lime juice into a cocktail shaker and add ice cubes. Shake and strain over ice in a large hurricane glass or a hollowed pineapple shell. Top up with lemonade, stir and decorate with melon slices, lemon slices and cherries arranged on a cocktail stick. Serve with long straws.
Muddle the lime quarters and sugar together in the base of a rocks glass. Fill it with crushed ice and pour over the cachaca. Stir and add more ice as desired.
Place the cachaca, passion fruit pulp, syrup and lemon juice into a cocktail shaker and add some ice cubes. Shake and strain into a highball glass filled with crushed ice. Decorate with slices of lemon and serve with long straws.
Place the Pisco, lemon juice, sugar and egg white in a cocktail shaker with some ice cubes. Shake and strain into an ice- filled rocks glass. Add the drops of bitters to the drink’s fresh head.
Pour all the ingredients into a blender and process with a small scoop of crushed ice until smooth. Serve in a coupette glass, decorated with grated lemon rind.
Pour the ingredients into a cocktail shaker and add some ice cubes. Shake and strain into an ice-filled highball glass. Decorate with split lime wedges and serve with long straws.
Pour all the ingredients, except the overproof rum, into a cocktail shaker and add some ice cubes. Shake and strain over ice in a large hurricane glass. Top with the remaining rum and decorate with wedges of pineapple.
Cut the tip off the lime, make a slit in its side, dip in rock salt and run it round the edge of a sturdy rocks glass. Fill the glass with ice cubes and add the tequila. Squeeze out half the lime juice then, with the knife used to cut the lime, stir the drink while topping up with Mexican cola
shake with ice. Double strain into the glass and decorate with a lime wedge.
Pour all the ingredients over ice in a large highball glass and stir. Decorate with slices of pineapple and lime.
Build all the ingredients over ice in a hurricane glass and decorate with slices of grapefruit, serve with long straws.
Fill a sling glass with crushed ice, then add, in order, the rums, syrup and coconut cream. Stir and top up with soda. Add more ice and decorate with cherries. Serve with long straws.
Pour all the ingredients into a cocktail shaker and add some ice cubes. Shake and strain into an ice-filled highball glass. Decorate with slices of orange and lime.
Pour all the ingredients into a blender with a scoop of crushed ice and blend until smooth. Serve in a highball glass with grapefruit wedges. This drink can be sweetened to taste with sugar syrup, although Hemingway never would.
Muddle the mint leaves, lime and sugar in the bottom of a highball glass and fill with crushed ice. Add the rum, stir and top up with soda water. Decorate with mint sprigs.
Pour the vodka, mango, apricot liqueur, lemon juice and syrup into a cocktail shaker and add some ice cubes. Shake very briefly and strain over crushed ice in a sling glass. Top up with soda and decorate with slices of ripe mango.
Pour all the ingredients into a cocktail shaker and add some ice cubes. Shake and strain over ice in a large glass. Decorate with pineapple slices, a lime twist and cherries.
Fill a highball glass with ice cubes and pour in the cranberry juice. Shake the vodka with the pineapple juice in a chilled cocktail shaker and pour gently over the cranberry juice. Decorate with lime wedges and serve with long straws.
Muddle the lime quarters, sugar and mint in the bottom of a highball glass. Fill the glass with crushed ice and add the rum. Stir and top up with soda water if you like. Decorate with slices of lemon and lime and serve with long straws.
Pour all the ingredients into a cocktail shaker and add some ice cubes. Shake and double strain into a chilled Martini glass. Decorate with red apple wedges.
Pour the Campari and vermouth into a cocktail shaker and add some ice. Shake and strain into a chilled Martini glass. Top up with chilled Champagne and decorate with a lemon twist.
Muddle the mint, peach and lemon slices and sugar together in the bottom of a cocktail shaker. Add the Bourbon and some ice cubes. Shake and strain over crushed ice in a rocks glass. Decorate with a mint sprig and a lemon slice and serve with short straws.
Pour all the ingredients, except the lemonade, into a cocktail shaker and add some ice. Shake and strain into an ice- filled sling glass. Top up with lemonade and decorate with slices of melon and lime and a cherry.
Place all the ingredients in a cocktail shaker and add some ice cubes. Shake and double strain into a chilled Martini glass. Garnish with 2 raspberries on a swizzle stick, and a lime twist.
Pour all the ingredients into a cocktail shaker and add some ice cubes. Shake and double strain into a chilled Martini glass. Decorate with a cherry.
Rub the rim of a coupette glass with the lime wedge, then dip it into rock salt. Pour the tequila, lime juice and Triple Sec into a cocktail shaker and add some ice cubes. Shake and strain into the salt-rimmed glass. Decorate with a wheel of lime.
Muddle the strawberries, syrup and lime wedges in the bottom of a cocktail shaker. Add the vodka and some ice cubes. Shake and double strain into a chilled Champagne flute. Top up with Champagne and decorate with a sliced strawberry.
Place all the ingredients into a cocktail shaker and add some ice cubes. Shake and double strain into a chilled Martini glass. Decorate with cocktail cherries.
Pour all the ingredients, except the grenadine, into a cocktail shaker with some ice cubes. Shake and strain into a large hurricane glass. Drizzle the grenadine onto the drink before serving and decorate with pineapple and coconut wedges. Serve with long straws.
Pour all the ingredients into a cocktail shaker and add some ice cubes. Shake and double strain into a chilled Martini glass. Decorate with lemon twist.
Pour all the ingredients into a cocktail shaker and add some ice cubes. Shake and double strain into an ice-filled highball glass. Top up with soda, decorate with a lemon wheel and serve with long straws.
Place all the ingredients into a blender and process with a small scoop of crushed ice until smooth. Serve in a stemmed hurricane glass with long straws and decorate with slices of ripe mango.
Chapter 18 · 16 drinks
Shake the blended Scotch, lemon juice and honey-ginger syrup hard with ice. Strain over a large fresh cube in a chilled rocks glass. Float the Islay malt over the back of a bar spoon so it sits on the surface, and garnish with candied ginger on a pick.
In a cocktail shaker, muddle the hulled strawberries. Add the whiskey, Aperol, vermouth, bitters and lemon juice. Fill the shaker with ice and shake well. Strain into a chilled coupe and garnish with the strawberry slice.
In a cocktail shaker, muddle the ginger with the jam and lemon juice. Add ice and the whiskey and Grand Marnier; shake well. Strain into an ice-filled rocks glass. Garnish with the lemon twist.
Fill a pitcher two-thirds full with ice. Add the vermouth, rye, Grand Marnier and bitters and stir for 30 seconds to chill. Strain into 8 chilled martini glasses; top each with a twist.
Fill a cocktail shaker with ice. Add the rye, Licor 43, lemon juice and egg white and shake vigorously. Strain into an ice-filled highball glass and top with half of the club soda. Wait a moment for the drink to froth, then top with the remaining club soda.
Fill a cocktail shaker with ice. Add the Scotch, vermouth, cherry liqueur and orange juice. Shake well and strain into a chilled martini glass. Garnish with the orange wheel.
In a heatproof bowl, muddle the lemon zest with the sugar. Let stand for 1 to 2 hours. Muddle again, add 8 ounces boiling water and stir until the sugar dissolves. Strain into a warm heatproof bowl and stir in the whiskey. Add the remaining 32 ounces of boiling water and garnish with the studded lemon slices and nutmeg.
In a highball glass, muddle the mint leaves with the lime juice and Simple Syrup. Add the bourbon and club soda, then fill the glass with the crushed ice. Using a swizzle stick or bar spoon turned between both hands, swizzle for 10 seconds. Garnish with the mint sprigs and the lime wedge.
Fill a cocktail shaker with ice. Add the rye, Southern Comfort, grenadine and bitters and shake well. Strain into a chilled martini glass and garnish with the dried cherries.
In a cocktail shaker, muddle the lemon wedges and mint leaves. Add ice and the whiskey, Aperol and Simple Syrup and shake well. Pour through a fine strainer into a double rocks glass or wineglass filled with ice cubes or crushed ice. Garnish with the mint sprig and skewered orange wedges.
This creamy, spiced drink honors an Irish Halloween bread called barm brack, which contains currants and raisins. Traditionally, various objects—a coin, a ring, a pea—were baked inside the loaf as a kind of fortune-telling game. Ice 2 ounces single-malt Irish whiskey 1/2 teaspoon St. Elizabeth Allspice Dram (rum-based allspice liqueur) 2/3 ounce Toasted-Raisin Syrup 1/2 ounce heavy cream 1 large egg yolk Pinch of salt Pinch of freshly grated nutmeg, for garnish Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain the drink into a chilled snifter and garnish with the nutmeg.
In a punch bowl, muddle the lemon zest with the whiskey. Add the gin and let stand for 2 hours. Stir in the maraschino liqueur, lemon juice and Rich Simple Syrup and refrigerate until chilled, about 2 hours. Just before serving, stir in the club soda and add ice.
In a cocktail shaker, muddle the 4 pitted cherries. Add ice and all of the remaining ingredients except the club soda and garnish. Shake well. Strain into an ice-filled collins glass, stir in the club soda and garnish with a cherry.
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the apple slice garnish and shake well. Strain the drink into a chilled coupe and garnish with the apple slice.
In a tall glass, muddle the peach with the 6 basil leaves and the lemon juice. Add the gin, Lillet and simple syrup. Add ice cubes and top with club soda. Garnish with basil.
Chapter 19 · 14 drinks
Using a knife, peel the orange, removing the bitter white pith. Working over a pitcher, cut in between the membranes to release the sections. Squeeze the juice from the membranes and discard the membranes. Add the raspberries, pear, sake, bourbon, lemon juice, triple sec, sugar and lychees with their syrup. Refrigerate for at least 1 hour. Stir in the Riesling and serve the sangria in ice-filled wineglasses.
In a small saucepan, bring the water to a boil with the sugar and jalapeño, stirring to dissolve the sugar. Let cool completely, then strain the syrup; discard the jalapeño. In a large pitcher, combine the jalapeño syrup, pineapple juice and sake and stir well. Refrigerate until well chilled, about 1 hour. Serve the sangria over ice in tumblers, garnished with pineapple and mint. MAKE AHEAD The sangria can be refrigerated overnight.
In a pitcher, combine the red wine, brandy, Simple Syrup and fruit. Refrigerate until the drink is chilled and the flavors are blended, 4 to 8 hours. Serve the sangria in chilled, ice-filled wineglasses.
2 cups assorted sliced fresh fruit, such as apples, oranges, plums, pineapple and grapes, and rhubarb Combine all of the ingredients in a pitcher. Refrigerate for at least 1 day and for up to 2 days. Serve in tall glasses over ice.
Combine all of the ingredients in a pitcher and let stand at room temperature for 3 hours, or cover and refrigerate overnight. Serve in wineglasses over ice.
In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.
In a small saucepan, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat. Add the basil sprigs and lemon and orange zests. Let the syrup stand, stirring often, until cooled to room temperature, about 20 minutes. Discard the basil sprigs and zest strips. In a large pitcher, combine the basil syrup with the wine, brandy and orange juice. Pour the sangria into ice-filled glasses, top with club soda and garnish each drink with an orange slice.
In an airtight container or large bowl covered with plastic wrap, combine all of the ingredients except the ice and refrigerate for at least 24 hours. Strain the mixture into a punch bowl, discarding all of the fruit except for 18 of the lychees. Add enough ice to chill the sangria to serving temperature. Serve in ice-filled white wine glasses and garnish with the reserved lychees.
In a pitcher, combine the wine with the pomegranate juice, pear and apricot nectars and vodka; refrigerate until chilled, 20 minutes. Pour into glasses over ice, garnish with the pear slices and serve. NOTES Charbay brand green-tea vodka is available at large liquor stores.
In a pitcher, combine the wine, brandy, liqueur and guava nectar. Refrigerate until chilled, about 2 hours. Stir well and pour into ice-filled highball glasses. Top each drink with 1 ounce of ginger ale and garnish with an orange wheel and a cherry.
In a small, heatproof bowl, stir the honey into the boiling water until dissolved. Add the 15 sage leaves and muddle them with a wooden spoon. Let the syrup cool slightly, then strain it into a pitcher, pressing hard on the sage leaves. Pour in the rosé and stir well. Serve the sangria in wineglasses over ice, garnishing each glass with a lemon twist and sage leaf.
2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks 1 bottle dry white wine 6 ounces vodka 4 ounces Cointreau or other triple sec 4 ounces Citrus Syrup Ice In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. Add the white wine, vodka, Cointreau and Citrus Syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.
Light a hardwood charcoal fire. Put the grapes on a perforated grill sheet or in a grill basket and grill over high heat, tossing occasionally, until they just start to burst, about 6 minutes. Transfer the grapes to a plate to cool completely. Meanwhile, grill the orange and lemon wheels over high heat, turning once, until lightly charred, about 6 minutes. Transfer to a plate to cool completely. In a large pitcher, combine the wine with the simple syrup, brandy and grilled fruit and stir well. Refrigerate until the sangria is chilled and the flavors are blended, at least 1 hour and up to 8 hours. Serve the sangria over ice. NOTES To make simple syrup, combine equal amounts of sugar and water in a small saucepan and bring to a boil; simmer, stirring constantly, until the sugar is completely dissolved, about 3 minutes. Remove the syrup from the heat and let cool completely. The simple syrup can be refrigerated in a glass jar for up to 1 month.
In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight. Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice. MAKE AHEAD The sangria can be refrigerated for up to 6 hours.
Chapter 20 · 7 drinks
In a pitcher, combine all of the ingredients except the ice and pineapple wedges and refrigerate until chilled, about 2 hours. Stir well and serve over ice in red wine glasses. Garnish each drink with a pineapple wedge.
Fill a rocks glass with ice. Add the rum, Chartreuse, Simple Syrup and bitters and stir well. Garnish with the mint sprig, lemon twist and cherries.
In a cocktail shaker, muddle the quartered strawberry. Add ice and the remaining ingredients except the garnishes; shake well. Strain into an ice-filled double rocks glass. Garnish with the fruit.
Fill a cocktail shaker with ice. Add the rum, simple syrup, lime juice and an egg white. Shake until frothy. Strain the drink into a coupe glass and garnish with a lime wedge.
In a cocktail shaker, muddle the rum with the dill sprig, lemon wedges and cantaloupe cubes. Add the ice, shake well and pour into a rocks glass. Stir in the tonic water.
In a cocktail shaker, muddle the strawberries, Simple Syrup, lychee and lychee syrup. Add the rum, lime juice and ice, shake well and pour into a red wine glass.
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the lime wheel and shake well. Strain into a chilled coupe and garnish with the lime wheel.
Chapter 21 · 35 drinks
In a cocktail shaker, muddle the parsley with the lime juice and Simple Syrup. Add ice cubes and the gin and shake well. Strain into a crushed ice–filled collins glass. Stir in the club soda and garnish with the lime wheel.
Crushed ice 1 ounce fresh lemon juice 8 mint leaves In a highball glass, lightly muddle the mint leaves. Add the gin, lemon juice and Simple Syrup and stir well. Add crushed ice and stir again. Top with more crushed ice and the sloe gin.
In a cocktail shaker, muddle the mint leaves. Add ice and the gin, lime juice and passion fruit nectar and shake well. Strain into an ice-filled rocks glass, stir in the tonic and garnish with the mint sprig.
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into a small chilled coupe or snifter and garnish with the orange twist.
In a cocktail shaker, combine the 2 ounces of Jasmine Gin with the lemon juice, honey syrup and egg white and shake well. Add ice and shake again. Pour through a fine strainer into a chilled fizz glass, stir in the club soda and garnish with jasmine flowers or skewered lemon wedges.
In a punch bowl, muddle the lemon zest with the whiskey. Add the gin and let stand for 2 hours. Stir in the maraschino liqueur, lemon juice and Rich Simple Syrup and refrigerate until chilled, about 2 hours. Just before serving, stir in the club soda and add ice.
In a large pitcher, stir the sugar with the club soda until dissolved. Stir in the gin, grapefruit and lemon juices and sweet vermouth and refrigerate until chilled, about 1 hour. Transfer the punch to a large bowl. Gently stir in the Champagne and float the grapefruit wheels on top. Serve in punch glasses over ice.
Crushed ice 1/2 cup cranberry juice 1/2 cup Cointreau 1/2 cup fresh lime juice 2 tablespoons superfine sugar 4 lemon twists, for garnish 2 tablespoons Pimm's liqueur 1 cup gin Fill a large cocktail shaker with crushed ice. Add the gin, Cointreau, fresh lime juice, cranberry juice, Pimm's and superfine sugar and shake well. Strain the drink into martini glasses and garnish with the lemon twists.
Moisten the outer rim of a large martini glass with the lime wedge and coat lightly with sugar. Fill a cocktail shaker with ice. Add the gin, triple sec, lime juice, Simple Syrup and lychee nectar and shake well. Strain into the martini glass; if desired, garnish with the lychee.
Moisten the outer rim of a martini glass with the grapefruit wedge and coat lightly with salt. In a cocktail shaker, muddle the 1-inch rosemary sprig with the sugar. Add the grapefruit juice, gin and ice and shake vigorously. Strain into the martini glass and garnish with the rosemary sprig.
Fill a cocktail shaker with ice. Add the sake and vodka and shake well. Strain into a rocks glass over the Cucumber Ice Cubes.
Rinse 2 Champagne coupe glasses with Pernod; pour off the excess. In a cocktail shaker, muddle the mint with the orange juice, bitters and ginger syrup. Add the Cognac and ice and stir. Strain into the glasses and top with the ginger beer. Garnish each drink with a cherry and orange zest. NOTES To make Ginger-Infused Simple Syrup, combine 1/2 cup each of water and sugar in a small saucepan and add 1/4 cup shredded peeled fresh ginger. Simmer over low heat for 5 minutes. Let cool and strain.
In a pitcher, combine the vodka and lemonade and refrigerate until thoroughly chilled, about 2 hours. Stir well and pour into ice-filled highball or red wine glasses. Top each drink with 3/4 teaspoon of blue curaçao and garnish with a lemon wheel and a mint sprig.
In a cocktail shaker, combine the fennel fronds with the lemon wheels, sparkling wine, Campari and simple syrup. Muddle 20 times. Add ice and shake well. Strain into an ice-filled rocks glass. Squeeze the lemon peel over the drink and add it to the glass. Garnish with the fennel sprig and serve. NOTES To make simple syrup, simmer 1/2 cup water with 1/2 cup sugar in a small saucepan over moderate heat, stirring until the sugar has dissolved. Let the syrup cool. The simple syrup can be refrigerated for up to 1 month.
In a cocktail shaker, muddle the kiwi. Add ice and the vodka, Aperol and Tangerine Syrup and shake well. Strain into an ice-filled highball glass, top with the club soda and garnish with the kiwi slices and tangerine wheel.
In a cocktail shaker, muddle the cucumber and cilantro leaves. Add ice and the vodka, lime juice and Simple Syrup and shake well. Double strain into an ice-filled collins glass, stir in the club soda and garnish.
In a cocktail shaker, combine the tequila, Campari, citrus juices and agave nectar. Fill the shaker with ice and shake well. Add the orange soda and strain into a chilled ice-filled collins or highball glass. Add the salt and garnish with the grapefruit twist.
Fill a shaker with ice. Add the guava nectar, rhum agricole, lime juice, Simple Syrup, Navan and bitters; shake well. Strain into an ice-filled rocks glass; top with club soda and cinnamon. Garnish with a mint sprig, cinnamon stick or lime wheel (or all three).
In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours. Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.
Puree the cherries in a food processor. Pass the puree through a fine strainer set over a small saucepan, pressing on the solids; you should have 1/2 cup of juice. Stir in the sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar. Transfer to a small bowl and refrigerate until chilled, about 15 minutes. In a large pitcher, combine the sweetened cherry juice with the yuzu juice. Slowly pour in the Champagne. Serve the Bellinis over ice. MAKE AHEAD The sweetened cherry–and–yuzu juice can be refrigerated for up to 2 days.
Fill a cocktail shaker with ice. Add the cognac, simple syrup and lemon juice and shake well. Strain into a martini glass, top with sparkling wine and serve.
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the cucumber spear and shake well. Strain into a chilled martini glass and garnish with the cucumber spear.
Fill a cocktail shaker with ice. Add all of the ingredients except the orange twist and shake vigorously. Strain into a chilled martini glass and garnish with the twist.
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain the drink into an ice-filled highball glass and garnish with the halved baby carrots.
Add star anise pod to Laird's Applejack and let infuse for 1 day; discard the star anise. In a cocktail shaker, stir 1 1/2 ounces infused Applejack with sorghum syrup, absinthe, Peychaud's bitters and ice. Strain into a chilled glass and squeeze a lemon peel over the drink.
In a cocktail shaker, stir the mezcal with the honey until dissolved. Add the Cocchi Americano, grapefruit juice, lime juice and salt. Fill the shaker with ice and shake until well chilled. Fill a large glass with ice and add the seltzer and grapefruit wheel. Strain the cocktail into the glass and serve.
Even Duggan McDonnell's wackiest drinks—like his vodka martini that's spiked with a generous shot of black squid ink—have the sublime balance of a classic cocktail. "I feel like you need to have one cocktail on your menu that is controversial," says McDonnell. "It gives people a sense of discovery." Plus: Ultimate Cocktail Guide RELATED RECIPES Reinvented Classic Cocktails Dash of squid ink (see Note) 1/2 teaspoon water Ice 1/4 cup plus 2 tablespoons vodka 3 cocktail olives, plus 1 teaspoon brine from the jar In a cocktail shaker, stir the squid ink with the water. Add ice, the vodka and olive brine and shake well. Strain into a chilled martini glass. Garnish with the olives.
Fill a chilled rocks glass with ice. Add the Campari, sweet vermouth and club soda and stir well. Garnish with the orange wheel and lemon twist.
In a rocks glass, muddle the lemon zest with the simple syrup, Campari, grapefruit bitters and sea salt. Add the gin and a few ice cubes and stir until well chilled. Top with more ice and serve right away. NOTES To make Demerara simple syrup, in a small saucepan, dissolve 1/4 cup Demerara sugar (a coarse, raw cane sugar) in 1/4 cup water over moderate heat.
Fill a rocks glass with ice. Add the gin, vermouth and Campari and stir well. Garnish with the orange wheel.
In a cocktail shaker, combine all of the ingredients except the ice and bitters. Shake vigorously for 30 seconds. Add ice, then shake again. Strain into a chilled martini glass. Drop 4 dots of bitters onto the surface of the drink in the pattern of a square and swirl gently with a straw or toothpick to make a design in the foamy head.
Crushed ice In a chilled julep cup or fizz glass, muddle the mint leaves and Simple Syrup. Add the bourbon and crushed ice. Set a swizzle stick or bar spoon in the cup and spin between your hands to mix. Top with additional crushed ice and garnish with the mint sprigs.
Fill a pint glass with ice. Add the rye, vermouth and bitters and stir well. Strain into a chilled coupe and garnish with the cherry.
Fill a cocktail shaker with ice. Add the Cognac, Grand Marnier and lemon juice and shake well. Double strain the drink into a chilled coupe.
In a cocktail shaker, lightly muddle 1 of the thyme sprigs. Add ice and the Tea Vodka, lemon juice and honey syrup and shake well. Strain into a chilled martini glass or coupe and garnish with the remaining thyme sprig.
Chapter 22 · 12 drinks
In a cocktail shaker, muddle 3 blackberries. Add ice and the bourbon, lemon juice and simple syrup and shake well. Strain into a chilled, ice-filled collins glass. Stir in the club soda and garnish with the remaining blackberry.
Fill a cocktail shaker with ice. Add the bourbon, amaretto and lemon juice and shake well. Strain into a rocks glass over ice and garnish with the cherry or cherries.
Fill a cocktail shaker with ice. Add all of the ingredients except the cherry and shake well. Strain into a chilled martini glass and garnish with the cherry.
In a rocks glass, combine the maple syrup with the orange juice, lemon juice and bitters. Add the orange wheel and lightly muddle. Add the bourbon and stir well. Fill the glass with ice and top with the chilled seltzer.
In a rocks glass, muddle the vanilla bean and orange zest with the Simple Syrup and bitters. Add the bourbon and ice, stir and garnish with the orange wheel.
In a cocktail shaker, muddle 3 of the basil leaves with the vinegar and Simple Syrup. Add ice and the bourbon and shake well. Strain the drink into an ice-filled rocks glass, stir in the ginger ale and garnish with the remaining basil leaf.
In a cocktail shaker, combine the grapefruit juice, bourbon, simple syrup and basil. Fill a chilled rocks glass with ice. Add 5 ice cubes to the shaker and shake well. Strain the drink into the ice-filled rocks glass. Garnish with the grapefruit slice and cherry. NOTES Make simple syrup by boiling equal parts sugar and water. Let cool before using.
Fill a chilled pint glass with ice. Add all of the remaining ingredients except the garnish and stir well. Strain into an ice-filled coupe, pinch the orange twist over the drink and drop it in.
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into an ice-filled rocks glass and garnish with the orange wedge.
In a cocktail shaker, muddle the mint leaves with 2 lemon slices, 3 cherries and the Simple Syrup. Add the ice, bourbon, Cherry Heering, tea and lemon juice. Shake well and pour into a rocks glass. Garnish with the mint sprig and remaining lemon slice and cherry
In a blender, combine all of the ingredients except the skewered blueberries and blend until smooth. Pour the drinks into chilled rocks glasses and garnish.
In a cocktail shaker, muddle the 2 cucumber slices. Add ice and all of the remaining ingredients except the garnish and shake well. Strain into an ice-filled double rocks glass and garnish with the thin cucumber slices.
Chapter 23 · 14 drinks
In a cocktail shaker, muddle the lemon quarters with the ground cinnamon. Add ice and the tequila, elderflower liqueur and apple cider and shake well. Strain into an ice-filled rocks glass and garnish with the cinnamon stick.
In a mixing glass, combine the tequila, vermouths, Campari and bitters. Fill two-thirds of the mixing glass with ice and stir well. Strain into a chilled martini glass.
MAKE THE COCKTAIL In a small bowl, mix the kosher salt, sugar and ancho chile powder. Moisten the outer rim of a highball glass with the lime wedge and coat lightly with chile salt. Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well. Fill the highball glass with ice and strain the drink into the glass.
In a large container, combine all of the ingredients except the tequila and stir until the salt is dissolved. Let stand for 15 minutes (30 minutes for a spicier drink). Discard the jalapeño and refrigerate the sangrita until chilled, about 2 hours. Stir well and pour into rocks glasses. Serve with shots of tequila alongside.
In a small saucepan, combine the sugar, water, cinnamon stick, cloves and nutmeg. Bring to a simmer, stirring until the sugar is dissolved. Let cool, then strain. Fill a cocktail shaker with ice. Add the lime juice, grapefruit juice, tequila and 2 tablespoons of the spiced simple syrup. Shake well and strain into an ice-filled collins glass. Garnish with a cherry, if desired. MAKE AHEAD The spiced simple syrup can be strained and refrigerated for up to 1 week.
In a cocktail shaker, combine the thick cucumber slices with the large basil leaves and muddle well with a wooden spoon. Add the tequila, lime juice, simple syrup and ice and shake well. Strain into an ice-filled glass. Garnish with a few small basil leaves and thin cucumber slices.
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the prickly pear and lime wheels; shake well. Strain into an ice-filled highball glass; garnish with the prickly pear and lime wheels.
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into an ice-filled highball glass, garnish with the lime wedge and serve with a long straw.
Skewer one blackberry and the lime wheel on a pick. In a cocktail shaker, muddle the remaining 2 blackberries. Add the ice, tequila, lime juice, Simple Syrup and Chambord. Shake well and pour into a rocks glass. Stir in the club soda and garnish with the skewered blackberry and lime wheel.
In a cocktail shaker, muddle the mint, kiwi, sugar and vanilla. Add ice and the tequila; shake well. Pour into a highball glass, top with the soda and stir gently.
Fill a cocktail shaker with ice. Add all of the ingredients except the lime wheel and shake well. Strain into a chilled martini glass and garnish with the lime wheel.
In a medium saucepan, combine 2 cups of the sugar with the warm water and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat, stir in the 1/2 cup of coarsely cracked black pepper and let cool. Cover with plastic and refrigerate for 3 hours. Pour the black pepper syrup through a fine-mesh strainer into a large measuring cup. In a large pitcher, muddle the halved strawberries. Add 2 1/4 cups of the black pepper syrup, the tequila and fresh lime juice (reserve the remaining black pepper syrup for another cocktail). Refrigerate until chilled, about 1 hour. On a small plate, mix the remaining 1/4 cup of sugar with the finely ground black pepper and the salt. Moisten half of the outer rims of 10 rocks glasses with the lemon wedge and coat lightly with the pepper-and-salt mixture. Fill the rocks glasses with ice. Stir the drink well, then pour or strain into the prepared rocks glasses and serve at once.
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the club soda and the garnish and shake well. Strain into an ice-filled highball glass. Stir in the club soda and garnish with the skewered lemon wheel and cherry.
In a pitcher, combine all of the ingredients except the ice and fig wedges and refrigerate until chilled, at least 1 hour. Stir well. Strain into ice-filled highball glasses and garnish with the fresh fig wedges.
Chapter 24 · 9 drinks
This clever bloody Mary variation gets its heat and flavor from pureed kimchi, along with a dash of Sriracha chile sauce. 2 packed cups kimchi (16 ounces) 46 ounces tomato juice, such as Sacramento 1/4 cup Sriracha chile sauce 2 tablespoons Worcestershire sauce 2 tablespoons sherry vinegar Salt Freshly ground pepper 2 cups vodka (16 ounces) Ice Mint sprigs or shiso leaves, for garnish Working in batches, puree the kimchi with the tomato juice, Sriracha, Worcestershire and vinegar. Set a fine-mesh strainer over a bowl and strain the kimchi puree, pressing gently on the solids to extract as much juice as possible; you should have 6 cups of kimchi-Mary mix. Discard the solids or reserve them for another use. Chill thoroughly, then season with salt and pepper and stir in the vodka. Serve over ice, garnished with mint sprigs or shiso leaves.
3 cherry tomatoes skewered on a pick, 1 lemon wedge, 1 rosemary sprig, olives and/or slivers of salami, for garnish Fill a large collins glass with ice. Add the vodka, Balsamic Mary Mix and lemon juice and stir well. Garnish as desired.
Fill 2 chilled collins glasses with 2 cubes each of the Celery, Fresno Chile and Worcestershire Ice Cubes. In a small pitcher, combine the vodka, tomato juice, simple syrup and salt and stir well. Pour the Bloody Mary mixture over the ice cubes and garnish the drinks with cracked black pepper, celery ribs and parsley. NOTES Celery Ice Cubes Using a juice extractor, juice 2 blanched celery ribs. Add 1/2 teaspoon each of salt and sugar to the juice and stir well. Makes 4 cubes in a standard ice tray. Fresno Chile Ice Cubes Using a juice extractor, juice 2 stemmed Fresno or 6 Thai chiles. Add 4 ounces water to the juice and stir well. Makes 4 cubes in a standard ice tray. Worcestershire Ice Cubes Combine 2 ounces Worcestershire sauce with 3 ounces water. Makes 4 cubes in a standard ice tray.
The ingredients for Andreas Viestad's fiery Bloody Mary all come from his garden. Like a classic Bloody Mary made with tomato juice, it's a delicious brunch cocktail—with or without vodka. For savory flavor, add a few drops of Worcestershire sauce to each drink. slideshow More Classic Cocktails RELATED RECIPES Brunch CocktailsFrozen DrinksMORE ∨ GARNISH 2 small celery ribs, minced 2 tablespoons minced onion 1 medium green heirloom tomato, such as a Green Zebra, minced 1/2 teaspoon finely grated lemon zest 1 teaspoon fresh lemon juice Salt BLOODY MARY 1 1/2 pounds chilled red tomatoes, coarsely chopped 1/2 cup chilled vodka 1 cup ice cubes 1 teaspoon tomato paste 1/2 small red chile, seeded and coarsely chopped 1/2 teaspoon celery salt 4 medium celery ribs and 4 thin green chiles (optional), for serving MAKE THE BLOODY MARY In a bowl, toss the celery with the onion, tomato, lemon zest and juice and season with salt. Refrigerate while you make the drinks. In a blender, puree the tomatoes, vodka, ice, tomato paste, chile and celery salt; pour into glasses. Spoon the garnish on top, add a celery rib and chile to each glass and serve.
In a pitcher, combine the horseradish, Worcestershire sauce, Sriracha, lemon zest, celery salt, kosher salt and 2 teaspoons ground pepper. Add the tomato juice and stir well. Cover and refrigerate until chilled, at least 2 hours. Pour the tomato juice mixture into 8 ice-filled rocks glasses. Add 2 ounces vodka to each glass and stir. Garnish each drink with a pinch of ground pepper, a lime wedge and pickled vegetables.
In a blender, combine the tomato juice with the Worcestershire sauce, lemon juice, black pepper, celery seeds and Thai chile. Blend well. Transfer the Bloody Mary mix to a pitcher. Stir in the vodka. Divide the cherry tomatoes among 10 tall glasses; muddle the tomatoes. Fill the glasses with ice. Pour in the Bloody Mary mix, garnish each drink with a celery rib and lemon wedge and serve. MAKE AHEAD The Bloody Mary mix can be refrigerated overnight. Add the vodka before serving.
In a pitcher, combine all of the ingredients except the ice cubes and garnishes and stir well. Cover and refrigerate until chilled, at least 2 hours. Serve the cocktails in ice-filled Collins glasses, garnished with celery ribs, green olives and black pepper.
In a pitcher, stir the vodka with the Aperol and blood orange juice. Pour into 8 ice-filled highball or collins glasses and garnish with the blood orange wheels.
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Pour through a fine strainer into a chilled coupe and garnish with the basil leaf.
Chapter 25 · 8 drinks
In a nonreactive bowl, combine 2 pints of the raspberries with 2 cups of the sugar and the lemon zest and mix thoroughly. Cover and refrigerate for 3 days. Stir the vinegar into the raspberry mixture and strain the raspberry shrub through a fine sieve into a clean 1-quart glass jar. In a small saucepan, bring the water to a boil with the remaining 1 cup of sugar over moderately high heat, stirring to dissolve the sugar. Remove from the heat and add the mint sprigs. Let cool to room temperature. Discard the mint sprigs. In a large punch bowl or pitcher, combine the Beaujolais, cherry brandy, lime juice, 1 1/4 cups of the raspberry shrub and 1 1/4 cups of the mint syrup; reserve the rest of the raspberry shrub and mint syrup for another use. Refrigerate the cobbler until well chilled, about 4 hours. Serve the cobbler in collins glasses over ice, garnished with orange wheels and the remaining 1/2 pint of raspberries. MAKE AHEAD The raspberry shrub and mint syrup can be refrigerated up to 1 week.
In a large pitcher, mix the white wine with the fresh orange juice and Campari. Refrigerate until chilled, about 2 hours. Fill tall glasses with ice, pour the cocktail over the ice and serve.
Put the peppercorns, fennel seeds and cinnamon in a large tea ball or wrap them in cheesecloth and secure them with kitchen string. In a large saucepan, combine the aromatics with the wine, bay leaves and orange zest. Cover and simmer over low heat for 10 minutes. Remove from the heat and let stand, covered, for 30 minutes. Remove the aromatics and orange zest strips. Stir in the sugar until dissolved. Serve warm, in glasses or mugs. MAKE AHEAD Once cooled, the mulled wine can be poured into a pitcher and refrigerated for up to 3 days. Reheat gently.
In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight. Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice. MAKE AHEAD The sangria can be refrigerated for up to 6 hours.
In a large punch bowl, stir the lemon juice with the sugar until the sugar dissolves. Add the brandy, sherry, port, Cointreau, sparkling wine and club soda and stir gently until blended. Add the ice and garnish with the fruit. NOTES When making a punch, opt for affordable, high-quality wines and spirits. For the sparkling wine, try Cava from Spain. If you don't have Cointreau stocked in your bar, try using Grand Marnier or another triple sec.
Fill a cocktail shaker with ice cubes. Add all of the remaining ingredients except the crushed ice and garnishes and shake well. Double strain the drink into a crushed-ice-filled highball glass and garnish with the kumquat wheels and mint sprig. Serve with a straw.
Fill a cocktail shaker with ice. Add 6 ounces of Orange Wine and 1/2 ounce of Simple Syrup. Shake well and strain into 2 chilled martini glasses. Repeat 3 more times, using fresh ice each time. Garnish each drink with an orange twist.
In a pitcher, combine the wine, juices and Chambord; refrigerate until chilled, about 2 hours. Stir well and pour into ice-filled white wine glasses. Top each drink with 1/2 ounce Sprite and garnish with the zests.
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