Top
10 Classics |
| Manhattan |
|
1
oz Rye or Irish whiskey
1/2 oz Italian sweet vermouth
2 dashes Angostura bitters
cherry
lemon twist
In
a shaker filled with ice, combine liquids and stir. Strain and
serve in a glass with a cherry and add a lemon twist.
From
the book: Burke's Complete Cocktail and Tastybite Recipes by
Harmon Burney "Barney" Burke, Books Inc. 1933, New
York, New York USA History:
The cocktail was created by a bartender who worked at the Manhattan
Club in New York in 1874. Sir Winston Churchill's mother had
to give a party and requested a new drink.
|
| Mojito
Classic |
1
1/2 oz Cuban light rum
handful fresh mint sprigs
dash gomme syrup
1/2 lime
soda water
Muddle the mint, sugar and rum together in a
tall glass, squeeze the lime into the mix and drop the lime
hulls into the drink. They will release their essential oils
into the drink, adding to the flavour and look of this Cuban
classic. Fill the glass with ice, top with soda water (not 7-up!)
and stir.
Submitted by Jacob Briars, Wellington New Zealand.
This is a Cuban classic which has been perfected, if not invented
by the legendary bartenders of el Floridita and la Bodeguita
del Medio in Havana. It seems to date from the 1930s, or thereabouts,
and it is one of the most refreshing drinks in the bartenders
repertoire. Do not accept a drink made with lime cordial, or
a sickly sweet number. This should taste light, healthy, and
the flavours of the mint, lime and rum should shine through.
|
| Singapore
Sling |
|
2 oz gin
1/2 oz wild-cherry brandy
1/2 lemon juice
1 tsp powdered sugar
fill carbonated water
2 cubes ice
In a 12 ounce Tom Collins glass squeeze the
juice of lemon. Dissolve sugar into juice. Add gin and brandy.
Stir with ice and fill glass with carbonated water. Stir well.
Decorate with fruits in season and serve with a straw.
From the book: Old Mr Boston's De Luxe Official
Bartender's Book compiled and edited by Leo Cotton (Ben Burke,
Inc, 1941). History: It was created by the bartender Ngiam Tong
Boon in 1915 at Raffles hotel in Singapore. At the beginning
it was considered a woman's cocktail for its color.
|
| Daiquiri
|
1
jigger Jamaica rum
1 lime, fresh squeezed
1 tsp powdered sugar
Shake
well with ice. Strain into cocktail glass.
From the book: Here's How Mixed Drinks compiled and edited by
W.C. Whitfield,Three Mountaineers Inc. 1941, Asheville, North
Carolina USA.
|
| Caipirinha
- Brazilian lime cocktail |
2
tsp superfine sugar
1 lime cut into small wedges
2 to 2 1/2 oz Cachaca (see below)
In a glass gently mash lime wedges. Add sugar
and muddle until dissolved into lime juice. Add ice. Pour Cachaca,
stir.
Submitted by Barry. Caipirinha translates to
"peasant's drink." It is also refered to the cocktail
that replaced the malaria shot. Editor's note: Cachaca is a
Brazilian cane sugar liquor that supposedly can be approximated
by mixing equal parts silver tequila and light rum if not available.
|
| Between
the Sheets |
1
oz Bacardi rum
1/2 oz Cognac
3 oz passionfruit juice*
1/2 oz lime juice Combine
in shaker with ice. Serve in rocks glass with lime and cherry.
Submitted by 916 Restaurant Bar, rue de la Roquette, Paris France.
|
| 1930s
Tom Collins |
|
2 oz gin
juice of 1 lemon
2 tsp powdered sugar
carbonated water
In a mixing glass with ice, combine gin, sugar and juice. Shake
15 times. Pour into an 8 ounce glass. Add soda water to suit.
From the book: Burke's Complete Cocktail and
Drinking Recipes by Harmon Burney "Barney" Burke,
Books Inc. 1934, New York, New York USA.
|
| Whiskey
Sour |
|
1 1/2 oz whiskey
1/2 oz sour mix
Mix with ice in shaker and strain into cocktail glass. Garnish
with a cherry and lemon slice.
|
| Klondyke |
1
oz applejack
1 oz French vermouth
3 dashes Angostura bitters
ice
In
a shaker with ice, combine with 15 shakes. Strain and serve
in a cocktail glass.
From
the book: Burke's Complete Cocktail and Drinking Recipes by
Harman Barney Burke (Books Inc, 1934). |
| Bronx |
Cocktail No. 2, Dry
1 oz dry gin
1 oz French dry vermouth
1 slice orange
1/2 slice pineapple
In a mixing glass, press with spoon and muddle well orange slice
and pineapple. Add cracked ice, gin and vermouth. Shake 40 times.
Strain and serve in a large cocktail glass.
From
the book: Burke's Complete Cocktail and Tastybite Recipes by
Harmon Burney "Barney" Burke, Books Inc. 1933, New
York, New York USA
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