When Doves Cry by Tricia Carr

  • 2 oz. Mezcal El Silencio
  • .5 oz. Fresh squeezed Lime

Method: Fill with San Pellegrino Pompelmo Soda.
Build over ice in Highball.
Drizzle Bitter Tears of Campari Aperitivo (approximately 1 barspoon).
Garnish with a dash of Sea Salt and Lime Wheel.


 

Savory Apple Mule by Tricia Carr

  • 2 oz Absolut Vodka
  • .75 oz Fresh squeezed Lime
  • .25 oz DJ Dotson’s Agave (Cocktail Ready)
  • 1 oz Organic Unfiltered Apple juice
  • Small Pinch Cumin Seeds
  • 2 oz Fever Tree Ginger Beer


Crack cumin seeds with muddler.
Add other ingredients accept for Ginger Beer.
Shake and Strain over fresh ice into Collins Glass.
Top with Ginger Beer.
Garnish with Apple Slice and Lime Wheel.


 

Aloha Daiquiri by Tricia Carr

  • 1.5 oz Atlantico Platino Rum
  • .5 oz Chateau Montifaud Pineu des Charentes
  • .75 oz Fresh squeezed Lime
  • .5 oz Simple Syrup
  • 1 Dash Angostura

Method: Shake and strain into Double Old Fashioned Glass.
Garnish with edible Hibiscus flower.


 

Mr. Grant's Smash by Tricia Carr

  • 1.5 oz Knob Creek Bourbon
  • .5 oz Briottet Crème de Mure
  • .5 oz Funkin Passionfruit Puree
  • .5 oz Simple Syrup
  • Small Pinch of Mint
  • 3 Lemon wedges

Muddle, Shake and Strain into Double Old Fashioned Glass.
Garnish with Mint Sprig and Lemon Wheel.


 

Midnight in Manhattan by Tricia Carr

  • 1.5 oz Whislte Pig Rye
  • .75 oz Averna Amaro
  • .75 oz Marie Brizard Crème de Cacao
  • 1 dash Bitter Truth Orange Bitters


Method: Stir and strain into Cocktail Glass.
Garnish with Orange Peel.


 

Bitter Punch by Tricia Carr

  • 1 oz Boulard Calvados
  • .5 oz Campari Aperitivo
  • .5 oz Funkin Passionfruit
  • .5 oz Fresh squeezed Lemon
  • .5 oz JM Sugarcane Syrup
  • 1 oz Mionetto Brut Prosecco

Method: Shake without Prosecco, add Prosecco and Strain up into Coupe.
Garnish with sprig of Rosemary.


 

San Francisco 75 by Tricia Carr

  • 1 oz Distillery No. 209 Sauvignon Blanc Barrel Rsv. Gin
  • 1 oz Smoked Peach Puree
  • .5 oz Fresh squeezed Lemon
  • .5 oz Simple Syrup
  • 1 Dash Angostura
  • 1 oz Mionetto Brut Prosecco

Method: Shake, after shake strain into Sour Glass.
Garnish with Angostura.


 

Pisco Passion Sour by Tricia Carr

  • 1.5 oz Pisco Barsol Mosto Verde
  • .5 oz Funkin Passionfruit
  • .5 oz Simple Syrup
  • .5 oz Fresh squeezed Lime
  • Egg White

Method: Fill with San Pellegrino Pompelmo Soda.
Build over ice in Highball.
Drizzle Bitter Tears of Campari Aperitivo (approximately 1 barspoon).
Garnish with a dash of Sea Salt and Lime Wheel.


 

Currant Affair by Tricia Carr

  • 1.5 oz Aviation Gin
  • .5 oz Briottet Crème de Casis
  • .75 oz Fresh squeezed Lemon
  • .25 oz Simple Syrup

Method: Shake and strain into Cocktail Glass.
Garnish with Lemon Peel.


 

43 Bucks Mud Hen Tavern, Los Angeles 2014 by Tricia Carr

  • 1.5 oz Akvinta Vodka
  • .5 oz Licor 43
  • .75 oz Fresh squeezed Lime
  • .5 oz Liquid Alchemist Ginger Syrup (or Homemade)
  • Small Pinch of Mint

Method: Whip with small pinch of Crushed ice. Dump into Collins Glass.
Add Half Cubed ice & Half Crushed ice.
Top with 1 oz Club Soda
Garnish with Mint Sprig & Atomize Orange Flower Water.


 

The Fiddler by Tricia Carr

  • 1.5 oz Jameson Irish Whiskey
  • .5 oz Frangelico
  • Fever Tree Ginger Beer

Method: Build over ice in Collins Glass.
Garnish with Lemon Wedge.


 

1944 MAI TAI by Francesco Lafranconi

  • 1 oz. rum
  • 1 oz. dark rum
  • 0.5 oz. orange curaçao
  • 0.5 oz. orgeat syrup
  • 0.5 oz. rock candy syrup
  • 1 oz. fresh lime juice

Method: Shake all ingredients with ice.   Shake vigorously and strain into a rocks glass over crushed ice

Garnish: pineapple stick and fresh mint


 

Agave Perfection by Bridget Albert
*Sushi and sashimi

  • 1 1/2 oz. tequila silver
  • 1/2 oz. orange liqueur
  • 1 oz. pomegranate liqueur
  • 1/2 of a lime
  • Ginger

Muddle a small slice of ginger in a mixing glass and add all ingredients.  Shake and strain into a chilled cocktail glass.  Float a lime wheel with candied ginger.


 

Americano by Armando Rosario

  • 1 oz Campari
  • 1 oz sweet vermouth
  • 1 oz club soda

Method: Build on ice in rocks glass
Garnish: Orange Slice


 

AMERICANO by Francesco Lafranconi

  • 1.5 oz Campari
  • 1.5 oz sweet vermouth
  • Fill up with 2-3 oz of club soda

Method: in a rocks glass filled with ice pour the liquors and top with soda. Stir and serve with a slice of orange and lemon peel


 

The Aristocrat by Bridget Albert
*Assorted cheeses and fruit dishes

  • 1 1/2 oz. blueberry vodka
  • 1 oz. pear nectar
  • 1/2 apple juice
  • 1/2 of a lime

Shake and strain into a chilled cocktail glass.  Garnish with a thin pear slice and fresh nutmeg.


 

Aviation by Armando Rosario

  • 1 1/2 oz gin
  • 1/2 oz maraschino liqueur
  • 1 oz fresh lemon juice

Method: Shake all ingredients with ice and strain into a cocktail glass
Garnish: Cherry


 

Bellini by Armando Rosario

  • 1 oz white peach puree
  • 4 oz Prosecco

Method: Build in a champagne glass


 

Bellisimo by Bridget Albert
*Fish, wild mushrooms and cold salads

  • 11/2 oz. orange vodka
  • Splash of Campari
  • 2 oz. pink lemonade
  • 1/2 oz. simple syrup
  • Club soda

Shake and strain all ingredients, except for club soda.  Strain into an ice-filled tall glass.  Garnish with a lemon wheel.  Top with soda.


 

BLUE TIME by Arturo Sighinolfi

  • 2 oz vodka
  • 3/4 oz simple syrup
  • 3/4 oz fresh lemon juice
  • 4 blueberries
  • 2 sprigs fresh thyme

Muddle 1 thyme sprig with blueberries, syrup and lemon. Add vodka and ice. Shake and double strain into a chilled cocktail glass. Garnish with remaining thyme sprig


 

Caipirinha by Armando Rosario

  • 1 1/2 oz sugar cane rum
  • 1 oz rock candy syrup
  • Whole lime cut in pieces

Method:  Place the lime and Rock Candy in mixing glass
Muddle to extract the juice.
Add ice and rum, shake and pour (do not strain) into a rocks glass


 

CLOVER CLUB (Philadelphia, 1930s) by Francesco Lafranconi

  • 2 oz Gin
  • 4 whole Raspberries (instead of half ounce of raspberry or grenadine syrup)
  • 0.5 oz fresh lemon juice
  • 0.5 oz rock candy syrup
  • 0.5 oz pasteurized egg white

Method: shake vigorously all ingredients together with 2 cups of ice. Double strain and serve straight up into a chilled cocktail glass

Garnish: lemon twist
Note: in this recipe, fresh berries are used instead than syrup. Some Clover Club recipes claim pomegranate grenadine instead.


 

DAIQUIRI by Allen Katz

  • 2 oz rum
  • 1/2 oz fresh lime juice
  • 1/4 oz simple syrup

Shake ingredients over ice and strain into an old-fashioned glass filled with ice.
Garnish with a lime wheel.


 

Daiquiri by Armando Rosario

  • 2 oz light rum
  • 1 oz fresh lime juice
  • 1 oz rock candy

Shake and Strain, served straight up
Garnish with a Lime wheel


 

THE DARTMOOR by Arturo Sighinolfi

  • 1 oz gin
  • 1 oz sloe gin
  • 1 oz fresh apple juice
  • 1/2 oz fresh lemon juice
  • 1/2 oz simple syrup

Shake and strain into a chilled cocktail glass. Garnish with a rosemary sprig


 

Divino by Bridget Albert
*Chocolate deserts

  • 1 oz. pomegranate liqueur
  • 1 oz. vanilla liqueur
  • 2 oz. pineapple juice
  • Ginger ale

Shake all ingredients except ginger ale.  Strain into a tall glass. Top with ginger ale.  Garnish with 40% Cognac-based orange liqueur-marinated berries. Marinade: Cover seasonal berries in 40% Cognac-based orange liqueur and one cup of super-fine sugar.


 

Fresh Berry Caipirinha by Bridget Albert
*Chicken, light pasta and fruit

  • 2 oz. rum
  • 1 oz. simple syrup
  • 4 lime wedges
  • 6 seasonal berries

Muddle all ingredients.  Dump into a rocks glass.  To modernize, add seasonal fruits or purees.


 

THE GOLDEN DAWN by Allen Katz

  • 3/4 oz apple brandy
  • 3/4 oz gin
  • 3/4 oz triple sec
  • 3/4 oz apricot brandy
  • 3/4 oz fresh orange juice

Shake ingredients vigorously over ice and strain into a chilled cocktail glass. Garnish with a maraschino cherry.


 

HEMINGWAY DAIQUIRI (1930s, La Havana, Cuba) by Francesco Lafranconi

  • 2 oz 10 sugar cane rum
  • 0.25 oz Italian cherry–clear- liqueur
  • 1 oz fresh squeezed lime juice
  • 0.5 oz grapefruit juice from fresh squeezed wedge
  • (splash of cane syrup or agave nectar-optional)

Method: shake vigorously all ingredients together with 2 cups of ice. Serve straight up into a chilled cocktail glass

Garnish: grapefruit wedge (1/4” cut) on the rim


 

Highly Sophisticated by Bridget Albert
*Sushi, sashimi and vegetables

  • 2 oz. saki
  • 1/2 of a watermelon slice, or 1 oz. watermelon syrup
  • 1 oz. fresh sour
  • Pinch of sea salt

Muddle watermelon slice.  Add all ingredients.  Shake and strain into a chilled cocktail glass.  Garnish with a watermelon on a pick.


 

IRISH COFFEE by Francesco Lafranconi

  • 1.75 oz Irish whiskey
  • 2 sugar cubes
  • 4 oz hot brewed coffee
  • 1 oz fresh (lightly) whipped Cream

Method: Fill the stemmed Irish coffee glass (or small wine goblet) with very hot water to pre-heat, then discharge it. Drop in two cocktail sugar cubes and pour hot coffee into hot glass until it is about three-quarters full. Stir until the sugar is thoroughly dissolved then add Irish Whiskey, stir and top with a collar (about half inch height) of lightly whipped fresh whipping cream by pouring gently over a spoon.
Enjoy it while piping hot!


 

Mai Tai by Armando Rosario

  • 1 oz dark rum
  • 1 oz rum
  • 1/2 oz orange curacau
  • 1/2 oz orgeat syrup
  • 1/2 oz rock candy syrup
  • 1 oz fresh lime juice

Method:  Shake all ingredients and strain over crushed ice
In double old fashion glass

Garnish:  Fresh Mint top and slice of Pineapple

 

MANHATTAN by Allen Katz

  • 2 1/2 oz 100 rye whiskey
  • 1 oz vermouth
  • 2 dashes bitters

Stir ingredients over ice until exceedingly well-chilled and strain into a chilled cocktail glass. Garnish with an orange twist.


 

MARTINI by Allen Katz

  • 2 1/2 oz gin
  • 3/4 oz vermouth

Stir ingredients until exceedingly well-chilled and strain into a chilled cocktail glass. Garnish with a lemon twist.


 

MAYFLOWER MARGARITA by Arturo Sighinolfi

  • 1 1/2 oz tequila reposado
  • 3/4 oz fresh lime juice
  • 3/4 oz agave nectar (cut)
  • 1/2 oz sloe gin

Shake tequila, nectar and lime juice vigorously. Pour into a double rocks glass. Float the Sloe gin on top. Garnish with a lime peel


 

Mojito by Armando Rosario

  • 2 oz 10 sugar cane light rum
  • 1 oz fresh squeezed lime juice
  • 1 oz rock candy syrup
  • 4 - 8 mint leaves (no stems)
  • Splash of club soda


Method:  Muddle the fresh mint, lime juice and syrup in shaker
Add ice, rum and club soda.  Stir and pour into a highball glass
Garnish: Sprig of Mint and Sugarcane Stick


 

MOJITO 23 by Arturo Sighinolfi

  • 2 oz 23yr Guatemalan rum
  • 1 oz simple syrup
  • 3/4 oz fresh lime juice
  • 3 mint sprigs

Muddle syrup, lime juice and mint sprigs. Add rum and ice. Shake vigorously and double strain into a chilled Reidel Ron Zacapa glass. Garnish with a fresh mint top


 

Mojito Italiano by Bridget Albert
*Pork, pasta, and fruit dishes

  • 2 oz. 10 sugar cane rum
  • 1/2 of a fresh lime
  • 1 oz. simple syrup
  • 10-15 mint leaves
  • 3 kiwi cubes
  • 2 strawberries, sliced
  • Martini & Rossi Prosecco

Muddle mint, fruit, syrup, and lime juice.  Add rum and crushed ice.  Top with Prosecco.  Garnish with a kiwi slice and a powdered sugar-dusted mint sprig.


 

NEGRONI by Allen Katz

  • 1 3/4 oz vermouth
  • 1 1/2 oz gin
  • 1 oz Campari

Build ingredients in an old-fashioned glass filled with ice and garnish with an orange twist.


 

Negroni by Armando Rosario

  • 3/4 oz gin
  • 3/4 oz Campari
  • 3/4 oz sweet vermouth

Method: Build on the rocks
Garnish: Orange Slice


 

THE OLD VIRGIN by Allen Katz

  • 8 fresh mint leaves
  • 3/4 oz fresh lime juice
  • 1 oz simple syrup
  • 1 1/2 oz rum
  • 2 dashes bitters
  • chilled champagne

In a mixing glass, muddle the mint with lime juice and simple syrup. Add rum and bitters and shake vigorously over ice. Strain into a chilled cocktail glass and top with champagne.


 

PASSION CAIPIROSCA by Arturo Sighinolfi

  • 2 oz citrus vodka
  • 1/2 of a lemon quartered
  • 1 oz simple syrup
  • 1 oz x-rated fusion liqueur
  • Muddle lemons and simple syrup

Add vodka. Shake and pour. Top with XR Fusion Liqueur


 

PESCA PISCO by Arturo Sighinolfi

  • 2 oz grape brandy
  • 1 1/2 oz white peach puree
  • 3/4 oz fresh lime juice
  • 3/4 oz simple syrup
  • 3 dashes orange bitters
  • Fresh grates nutmeg
  • Egg whites

Shake and strain into a rocks glass. Garnish with bitters and nutmeg


 

PINEAPPLE TARRAGON CAIPIRINHA by Arturo Sighinolfi

  • 2 oz sugar cane rum
  • 1/2 oz absinthe
  • 1/2 lime quartered
  • 1/2 oz simple syrup
  • 1/2 teaspoon brown sugar
  • Fresh pineapple leaves
  • Fresh tarragon leaves

Rinse glass with Absinthe and dump. Muddle everything but rum in a shaker glass. Add rum and ice and shake vigorously. Pour into a double rocks glass.


 

Pisco Sour by Armando Rosario

  • 2 oz alcholado-style
  • 1 oz fresh lime juice
  • 1 oz rock candy syrup
  • 1/2 oz (pasteurized) egg white


Method:  Shake vigorously for 10 seconds, strain into champagne type glass
Add 3 drops Angostura Bitters
Garnish:  Lime Wheel


 

Pisco Sour by Bridget Albert
*Pasta or beef dishes, rich spicy foods

  • 1 1/2 oz. Pisco
  • 1 oz. simple syrup
  • 1 oz. fresh lemon
  • Egg white
  • Orange bitters

Shake and strain into a chilled cocktail glass.


 

PISCO SOUR (1915, Lima) by Francesco Lafranconi

  • 2 oz unaged Peruvian grape brandy
  • 1 oz sugar syrup
  • 1 oz fresh squeezed lime juice
  • 0.5 oz pasteurized egg white

Method: shake vigorously all ingredients together with 2 cups of ice. Serve straight up into a chilled cocktail glass and top with 2 dashes of (Angostura) bitters


 

PISTACHIO OLD-FASHIONED by Allen Katz

  • 2 oz tequila
  • 1/4 oz pistachio liqueur
  • 1/4 oz light agave nectar
  • 2 dashes orange bitters

Stir ingredients over ice and strain into an old-fashioned glass.
Garnish with an orange twist.


 

POMPELMO NEGRONI by Arturo Sighinolfi

  • 1 oz Gin
  • 1 oz Aperol
  • 1/2 oz Sweet Vermouth
  • 1 1/2 oz fresh grapefruit juice

Stir all ingredients for 30 seconds. Strain into a chilled cocktail glass


 

THE ROSE by Allen Katz

  • 1 oz Kirschwasser
  • 2 oz dry vermouth
  • 1 tsp natural raspberry syrup

Shake ingredients over ice and strain into a chilled cocktail glass.


 

Simply Chic by Bridget Albert
*Scallops, prawns, and crisp vegetables

  • 2 oz. 10 sugar cane rum
  • 1 oz. lavender essence
  • 1 oz. fresh sour

Shake and strain into a fine sugar-rimmed cocktail glass.  Garnish with a lemon spiral.


 

SINGAPORE SLING (1915, Singapore) by Francesco Lafranconi

  • 1.5 oz gin
  • 0.5 oz cherry brandy
  • 0.25 oz French herbal liqueur
  • 0.25 oz 40% ABV orange triple sec
  • 0.5 oz fresh squeezed lime juice
  • 3 oz pineapple juice
  • Splash of (pomegranate) grenadine
  • 2 dashes of bitters

Method: shake vigorously all ingredients together with 2 cups of ice. Strain over ice in a Collins glass

Garnish: pineapple wedge and cocktail cherry


 

SPRINGTIME by Arturo Sighinolfi

  • 1 oz pear vodka
  • 1 oz elderflower liqueur
  • 1/2 oz simple syrup
  • 1/2 oz fresh lemon juice
  • Fresh sage

Muddle sage, syrup and lemon juice. Add both spirits and ice. Shake and double strain into a chilled cocktail glass. Garnish with lemon peel 


 

STONE SOUR (1860s Classic) by Francesco Lafranconi

  • 1.5 oz. Kentucky straight bourbon whiskey
  • 1 oz. fresh lemon juice
  • 0.5 oz. egg white
  • 0.75 oz. rock candy syrup
  • 1 orange wedge squeezed and dropped in the shaker

Method: Pour all ingredients in a shaker filled with 2 cups of ice. Shake vigorously and strain over fresh ice in a double old fashioned.

Garnish: slice of orange and cocktail cherry


 

TANGERINE MOJITO by Arturo Sighinolfi

  • 2 oz 18 year old rum
  • 1 oz simple syrup
  • 3/4 oz fresh lime juice
  • 3 tangerine wedges
  • Club soda
  • Dash of orange bitters
  • Fresh mint sprigs

Muddle tangerine with mint, lime and syrup. Add rum shake and pour. Top with club soda. Garnish with mint sprig


 

WHITE LADY by Allen Katz

  • 2 oz gin
  • 3/4 oz triple sec
  • 3/4 oz fresh lemon juice
  • 1 egg white

Shake ingredients vigorously over ice and strain into a chilled cocktail glass.
Garnish with a lemon twist.


 

WHITE LADY (1920s Classic) by Francesco Lafranconi

  • 1.5 oz gGin
  • 0.75 oz Cointreau
  • 1.0 oz lemon juice
  • 0.5 oz pasteurized egg white

Shake all ingredients with ice and strain into a chilled cocktail glass.
Garnish with a lemon wheel.