A bit of history...

One of the more prominent stories surrounding the origin of the Negroni is as follows:

In the early 1920's Count Camillo Negroni looking to get a little more kick out of his Americanos, ordered them with the addition of gin.  He ordered this libation so frequently at bars and cafes in and around Florence that bartenders eventually named the drink after him.

And a bit more history...

Henrico C. Ramos created the Ramos Fizz at the Imperial Cabinet Saloon in 1888.  The original recipe was a closely guarded secret until the saloon was closed at the beginning of Prohibition in 1920.  It was then that Henrico's brother Charles made the recipe public.  Originally the drink was assembled in a mixing glass and shaken vigorously by one bartender then another until the drink was well blended.

We at Ultimate Bar Chef, as well some of our favorite bar chefs (right, Tony?) believe that no great dinner should be started without Count Camillo's historical cocktail.  The fabulous Negroni prepares the palate and stimulates the appetite.

History of the Irish Coffee... 

The Irish Coffee was created in the 1940’s by Joe Sheridan, a barman at Foynes “Flying Boat Terminal” (now known as Shannon International Airport) in Ireland. Joe loved to greet tired travelers going into a war-torn Europe on Seaplanes from the United States with hot coffee laced with Irish Whiskey and topped with lightly whipped Irish cream. 

When an American newspaper reporter, Stanton Delaplane, tasted this wonderful concoction, he decided to pass along this recipe to his favorite local bar, The Buena Vista in San Francisco. Word of the Irish Coffee quickly spread throughout the nation, and since then it has become a classic drink. 

So when making this wonderful drink this Saint Patrick’s Day, raise your mug to Joe Sheridan.   Slainte!

A bit of trivia about the Martinez Cocktail...

Many believe that this cocktail was the pre-cursor to the Martini.  One popular theory involves the legendary "Professor" Jerry Thomas...during the gold rush era, Thomas had set up a bar at the Occidental Hotel where a weary traveler on his way to Martinez, California stopped at the hotel bar, threw a gold nugget on the bar and asked "The Professor" to mix up something special.  Thomas presented the drink and proclaimed "Here is a new drink that I have invented for your trip, we'll call it the Martinez".

And some trivia about the Sazerac...

This cocktail was originally a blend of Cognac, sugar, Absinthe and Peychaud's Bitters with a twist of lemon and was created at the Sazerac Coffee House in the 1850's.  Shortly thereafter, due to local tastes and the Phylloxera disease that destroyed the grape vines of Europe, Rye Whiskey became the base spirit of choice.  In 1912, Absinthe was deemed illegal in the U.S. and was replaced with New Orleans own Absinthe substitute, Herbsaint.

After Eight...

1 oz.                  Starbucks Coffee Liqueur
1 oz.                  Bailey's Irish Cream
1 oz.                  Marie Brizard White Creme de Menthe
1 oz.                  Cream

The Affinity Cocktail...

2 oz.            Scotch (Balvenie 12 yr Double Wood works nicely)
1 T               Sweet Vermouth
1 T               DryVermouth
2 dashes     Fee Brother's Orange Bitters

Orange Peel  - for garnish

Combine all ingredients into a mixing glass with ice.  Using a barspoon, stir well and strain into a chilled cocktail glass.  Garnish with a flamed orange peel *see helpful hints

Algonquin...

2 oz.          Cruzan Diamond Estate 2yr Old Rum
1/2 oz.      Marie Brizard Blackberry Liqueur
1/2 oz.      Benedictine
Juice from 1/2 of a fresh lime

Maraschino or Brandied Cherries (for garnish) *see helpful hints

Combine all ingredients with ice into a cocktail shaker.  Shake well and strain into a chilled cocktail glass.  Garnish with a maraschino or brandied cherry.

Americano...

1 oz.          Campari
1 oz.          Cinzano Rosso Sweet Vermouth 
                  Soda Water 
                  Orange Slice (for garnish)

Build in a tall or Collins glass with ice.  Top with soda water and stir gently.  Garnish with an orange slice.

Aviation Cocktail...

2 oz.          Bombay Sapphire Gin

3/4 oz.     Luxardo Maraschino Liqueur

1 oz.          Fresh Lemon Juice

                  Brandied Cherries (for garnish) *see helpful hints

Combine all ingredients into a cocktail shaker with ice.  Shake well and strain into a chilled cocktail glass.  Garnish with 3 brandied cherries.

Baya Con Dios...
 
3oz                     Partida Blanco Tequila
1/2 oz               Chartreause VEP
2 Dashes           Peychauds Bitters
2                         Grapefruit Peels (Wide strips. Use a potato peeler to get a wide strip of grapefruit peel)
1/2 Barspoon   Organic Agave nectar
 
In a mixing glass twist the grapefruit peels over the mixing glass to cover with the oils. Add the other ingredients and stir. Strain into a chilled cocktail glass.
 
Garnish: Grapefruit peel.

Cocktail created by Jacques Bezuidenhout for Partida Tequila

Bermuda Rose...

1oz.                    Plymouth Gin
1/4 oz.               Marie Brizard Apry Liqueur
Dash                  Amoretti Pomegranate (Grenadine) 
                            Juice from 1/2 Lime 
                           Edible Rose Petals (for garnish)

Combine all ingredients into a cocktail shaker with ice.  Shake well and strain into a chilled cocktail glass.  Garnish with edible rose petals.

Between the Sheets...

1 oz.          Hennessy V.S. Cognac
1 oz.          Cruzan Diamond Estate 2yr Old Rum
3/4 oz.      Cointreau
1 oz.          Fresh Sour Mix *see helpful hints

Lemon Twist (for garnish) *see helpful hints

Combine all ingredients into a cocktail shaker with ice.  Shake well and strain into a chilled cocktail glass.  Garnish with a lemon twist.

Big Spender...

2-1/4 oz.        Partida Anejo Tequila
1 oz.                Winter Spiced 10yr Old Tawny Port *see recipe below
Dash of Angostura Bitters
Brandied Cherries - for garnish *see helpful hints

Bikini Martini...

1-1/2 oz          Sagatiba Pura
1/2 oz             Limoncello liqueur
1 oz                  Fresh Lemon Juice
1/2                   Fresh Passion Fruit
1/2 oz              Simple Syrup

Garnish:         Passion Fruit Slice

Shake all ingredients in a cocktail shaker with ice and serve in a martini glass.  Garnish with a passion fruit disc floating on top of the drink

Original cocktail by Bar Chef Jamie Terrell

Black Opal...

1 1/2 oz          Partida Reposado
1 1/2 oz          Guinness Draft
1/2 oz             Tawny Port
1/4 oz             Agave Nectar (Cut with water. So the Agave Nectar is cut with equal parts water as we do with the Marg)
Dash                Angostura Bitters

Shake all ingredients with ice and strain into a chilled wine glass or small pint glass without ice. Garnish with some grated or ground cinnamon powder.

Guinness Note: I take a pint of Guinness before hand and use a bar spoon to stir it up for about 30 secs. This removes some of the Co2.

Original cocktail created by Jacques Bezuidenhout for Partida Tequila

Blarney Stone...

1-1/2 oz.                      Irish Whiskey

1/2 oz.                         Noilly Prat Dry Vermouth

1/4 oz.                         Marie Brizard Green Creme de Menthe 

Green Maraschino Cherry

Combine all ingredients into a cocktail shaker with ice.  Shake well and strain into a chilled cocktail glass.  Garnish with a green maraschino cherry.

Blueberry Mojito...

1-1/2 oz.                    Ten Cane Rum or Cruzan Diamond Estate Rum
1/2 oz.                        Simple Syrup
1/2                              Freshly Squeezed Lime
10-12                           Fresh Mint Leaves
2 Barspoons              Fresh Blueberries

Club Soda

Mint Leaves & Powdered Sugar  - for garnish

In a tall or Collins glass, muddle simple syrup, mint, lime juice and blueberries.  Fill glass with crushed ice.  Add Rum and a splash of Club Soda.  Stir well with a barspoon from the bottom to the top to blend all of the ingredients.  You will lose a little volume in the glass from stirring.  Add more crushed ice and another splash of Club Soda to fill the glass.  Garnish with a sprig of mint, dusted with powdered sugar.

2 oz.                   Scotch (your choice)
1 oz.                   Fresh Lemon Juice
2 barspoons      Simple Syrup
2 dashes            Angostura Bitters
dash                   Egg White (pasteurized)

Garnish - lemon wedge and a maraschino cherry

Shake very well and strain into a double rocks glass filled with ice.  Garnish wiht a lemon wedge and a maraschino cherry.

The Box Car...Tony Abou-Ganim's twist on his classic cocktail the Cable Car

1/2 oz.                     Cruzan Single Barrel Rum
1/2 oz.                     Cruzan Vanilla Rum
3/4 oz.                     Bols Orange Curacao
1-1/2 oz.                  Lemon Sour (see below)

Cinnamon & Sugar - for rimming of glass  
Orange Spiral - for garnish                   

In an ice filled mixing glass, add rum, curacao and lemon sour.  Shake until well blended.  Strain into a cinnamon and sugar rimmed martini glass and garnish with an orange spiral.

Lemon Sour:  Mix two parts lemon juice with one part simple syrup (see our products section)

Box of Chocolates...

3/4 oz.     Absolut Vanilla
3/4 oz.     Starbucks Cream Liqueur
3/4 oz.     White Cream de Cacao

Chocolate Syrup - for garnish

Shake with ice and strain into a chilled cocktail glass.  Garnish with chocolate syrup swirled inside the glass.

Original cocktail created by Anthony Alba

Ultimate Brandy Alexander...

1-1/4 oz.          Hennessy VS Cognac
3/4 oz.             Marie Brizard Dark Creme de Cacao
1 oz.                  Cream

Nutmeg (for grating)

Combine all ingredients into a Boston Shaker and shake until well blended.  Strain into a chilled cocktail glass and garnish with freshly grated nutmeg. 

Bronx Cocktail...

1-1/2 oz.    Bombay Sapphire Gin

1/2 oz.       Cinzano Rosso Sweet Vermout

1/2 oz.       Noilly Prat Dry Vermouth

1 oz.            Fresh Squeezed Orange Juice

                    Orange Peel (for flaming)*see helpful hints

Combine all ingredients into a cocktail shaker with ice.  Shake well and strain into a chilled cocktail glass.  Garnish with a flaming orange peel.

Cable Car...

1-1/4 oz.   Captain Morgan Spiced Rum
¾ oz.          Marie Brizard Orange Curacao
1-1/4 oz.   Fresh Sour Mix

Cafe American...

1 oz.          Godiva Chocolate Liqueur
3/4 oz.     Navan Vanilla Liqueur
1/2 oz.     Grand Marnier Orange Liqueur
5 oz.          Freshly brewed strong coffee (hot)

Freshly Whipped Cream
Easy Leaf Products ORO FINO Pagliuzze (edible gold sprinkles)
Pirouline Cookie

In a coffee mug, combine Godiva, Navan, and Grand Marnier. Fill with fresh hot coffee. Top with freshly whipped cream. Garnish with ORO FINO (edible gold) sprinkles and insert a Pirouline cookie wafer into whipped cream.  Makes one serving.

Original recipe created for American Airlines (Celebrated Living Winter 2006) by Sean Bigley and featured in Bride's Magazine July/August 2007

1-1/2oz               Partida Blanco
1/2 oz                 Coffee liqueur
4oz                      Freshly Brewed Hot Coffee
3/4 oz                 Agave nectar (Cut)
1/2 bar spoon   Cinnamon powder

Heavy Cream.

Prepare small warm wine glass. Add Tequila & Coffee. Mix in the Cinnamon Sugar. Float Heavy Cream on top of the coffee. Garnish with a Sprinkle of Cinnamon powder.

Cocktail Recipe provided by Jacques Bezuidenhout - Partida Brand Ambassador

Caipirinha...

2 oz          Sagatiba Pura Cachaca (Brazilian Rum)
1/2           Lime, cut into wedges
1/2 oz      Simple Syrup (see helpful hints or products section)

Place the lime and simply syrup into an old-fashioned glass and muddle.  Add ice.  Add cachaca and stir well.

Caliente Partida...

1 1/2 oz          Partida Reposado
3 chunks         Fresh Pineapple
2                       Ginger Wheels
1/4 oz             Partida Pure Agave Nectar 
1/4 oz             Ginger Ale

In a mixing glass, muddle the first four ingredients.  Add ice and Partida Reposado.  Shake and strains over fresh ice into a highball glass.  Top off with ginger ale.  Garnish with a couple of pieces of crystallized ginger.

Original cocktail created by Junior Merino for Partida Tequila

Chamomile & Lavender Fizz...
 
1-1/2 oz            Hendrick's Gin
1 oz                    Lemon Sour (see recipe below)
1/2 oz                Cream
1 oz                    ZZZ Chamomile & Lavender Organic SerendipiTea
1/2                    Egg White

Assemble ingredients and shake very well indeed.  Served up with ice.

Lemon Sour - 2 parts simple syrup (see products section) to 1 part freshly squeezed lemon. 

Cocktail provided by Tales of the Cocktail 2008

Cane Juice...

1/2 oz.             Clear Creek Pear Brandy

1 oz.                 10 Cane Rum

1 oz.                  Ginger Syrup

1 oz.                  Fresh Lemon Sour

Pear Segments 

Cinnamon and Sugar (for rimming of glass)

Chantilly Cocktail... 

1-1/2 oz.  Cruzan Single Barrel Estate Rum
¾ oz.        Marie Brizard Apry Liqueur
2 oz.         Fresh Sour Mix
4-5 dashes of Fee Brothers Peach Bitters

Combine all ingredients with ice into a mixing glass or cocktail shaker.  Shake well and strain into a chilled, cinnamon/sugar rimmed cocktail glass.  Garnish with an orange spiral and lemon spiral.

The Coffee Cocktail...

1 oz.            Cognac
1 oz.            Ruby Port
1                  Small Egg
1/2 tsp.      Sugar or Simple Syrup

Freshly grated nutmeg- for dusting

Combine all ingredients into a cocktail shaker with ice.  Shake vigorously for about 20-30 seconds.  (To emulsify the egg)  Strain into a port glass or small wine glass.  Dust with freshly grated nutmeg.

Note:  This cocktail is from Jerry Thomas’s 1887 book, The Bar-Tenders Guide or How to Mix All Kinds of Plain and Fancy Drinks.

Cognac Crusta...

Ultimate Cosmopolitan... 

1-1/4 oz.  Belvedere Cytrus Vodka

¾ oz.        Cointreau

½ oz.        Cranberry Juice

The juice of ½ fresh lime

Combine all ingredients into a mixing glass or cocktail shaker with ice.  Shake well and strain into a chilled cocktail glass.  Garnish with a lemon spiral.

Cosmo Italiano...
 
1-3/4 oz            Nonlino Grappa
1/2 oz               Grand Marnier
3/4 oz               Fresh Lime Juice
1/2 oz               Simple Syrup

Garnish:            Lime Wheel

Pour ingredients one at a time into a tall mixing glass.  Fill mixing glass with ice and shake vigorously.  Strain into a pre-chilled martini glass.  Garnish with a lime wheel.

Cocktail provided by aka winegeek 

Cozy Cider...

1-1/2 oz.                     Citrus Vodka (we recommend Belvedere Cytrus)
2 oz.                             Mulled Apple Cider *see recipe below
1 oz.                             Red Wine - for mulled apple cider recipe
2 oz.                             Apple Cider - for mulled apple cider recipe
2                                   Cinnamon Sticks
4                                   Whole Cloves

Cinnamon and Sugar (for rimming)
Orange spiral  - for garnish                 

Desperado...

1-1/2 oz.                     Milagro Anejo Tequila

1/2 oz.                        Cointreau

1/2 oz.                        Sonoma Syrup Co. Pomegranate Syrup (Grenadine) *see products section

1/4 oz.                        Honey

3 oz.                            Fresh Grapefruit Juice

Orange - for garnish

Maraschino Cherry - for garnish

Combine all ingredients into a shaker with ice.  Shake well and strain into an ice filled tall or Collins glass.  Garnish with an orange slice and a maraschino cherry.

Egg Nog... as created by Jeffrey Morgenthaler

This is the recipe that Jeffrey devised. It can be made in just about any home or bar, since the ingredients are fairly simple. It can be done entirely in the blender, so there are no whisks or egg beaters or rubber spatulas needed. It yields two servings, so you can easily multiply it to serve more. It doesn’t use a ton of heavy cream, so it’s fairly light. In other words, it’s practically perfect.

2                 large eggs
3 oz           granulated sugar
1/4 tsp     frshly-grated nutmeg
2 oz           whiskey or brandy
2 oz           spiced rum (I prefer Sailor Jerry’s)
8 oz           whole milk
2 oz           cream

Beat eggs in blender for two minutes on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add nutmeg, whiskey or brandy, rum, milk and cream. Chill and serve in wine glasses, grating additional nutmeg on top just before serving.

Elderflower Collins...

3/4 oz             Hendrick's Gin
3/4 oz             Lillet
3/4 oz             St. Germain Elderflower Liqueur
                         Club Soda

Garnish:         Any white edible flower

Build over ice in a Collins glass.  Fill with soda.  Garnish with a flower.

Original cocktail by Charlotte Voisey

El Diablo... in honor of that night we went out with Julio...

1 1/2oz.                       Milagro Reposado Tequila

3/4 oz.                         Marie Brizard Cassis de Bordeaux

3 oz.                             Ginger Beer

Juice of one lime

Lime - for garnish

Build in a tall or Collins glass and stir gently.  Garnish with a lime wheel.

El Peche Diablo...

Eucalyptus Martini...

2 oz.                             Tangueray 10 Gin
1 oz.                             Eucalyptus Syrup (recipe listed below)
1/2 oz.                        Cointreau
1 oz.                             Fresh Lime Juice
Dash                            Egg White

One Eucalyptus Leaf - for garnish

Shake over ice all of the ingredients and double strain into a cocktail glass.  Garnish with a floating eucalyptus leaf.

Eucalyptus Syrup:

2 cups                         Sugar
2 cups                         Water
1/3 cup                      Fresh Eucalyptus Leaves

Mix sugar and water and bring to a boil, then simmer for one minute, add leaves and liquidize, put in bowl and cover for 15 minutes, then refrigerate until needs.

Original cocktail created by Humberto Marques, our Aspiring Bar Chef of the Month - July 2007

For Pete's Sake...

1-1/2 oz          BarSol Pisco
1/2 oz             Cherry Heering
1/2 oz             Hibiscus Syrup
1 dash              Fee Brothers Old Fashioned Bitters
3/4 oz              Fresh Lime Juice
1/2 oz              Partida Agave Nectar

Garnish:         Oregon Cherry inserted into a wild hibiscus flower and skewered rested in top of drink.

Mix all ingredients, shake and strain into an ice filled glass and garnish.

Cocktail provided by Tales of the Cocktail 2008

French 75... 

½ oz.  Plymouth Gin
½ oz.  Fresh Sour Mix
5 oz.   Champagne or Sparkling Wine

Combine Gin and Sour mix in a mixing glass or cocktail shaker with ice.  Strain into a champagne flute and top with Champagne or sparkling wine.

French Pear 75... 

3/4 oz.         J Pear Liqueur
1 oz.             Coeur de Lion Calvados
1 oz.             Fresh Lemon Juice
1/2 oz.         Simple Syrup
                      Veuve Clicquot Yellow Label Champagne

Garnish - long lemon spriral

Build in a Boston shaker with ice.  Shake hard and strain into a champagne flute.  Top with Veuve Clicquot and garnish with a long lemon spiral.

Original cocktail created by Bar Chef Michael Brewer 

Ginger & Cilantro Mule...
 
1-1/2 oz            Milagro Select Barrel Reposado
3/4  oz              Domaine de Canton Liqueur
1 tsp                  Partida Agave Nectar
1/2 oz               Fresh squeezed Lime Juice
2 tsp                  Sonoma Syrup White Ginger Infused Simple Syrup *
2 slices              Ginger Root
1 handful          Cilantro Leaves
1 splash            Fever-Tree Premium Ginger Ale

Garnish - lime wheel

First muddle ginger root and ginger infused simple syrup in a mixing glass, add other ingredients except for ginger ale and shake very well, strain over fresh ice in a double old-fashioned glass (rocks glass) and top with the splash of ginger ale.  Garnish with a lime wheel on top of the cocktail.

* see products page

Original cocktail by Bar Chef Charlotte Voisey and featured at Tales of the Cocktail 2008

Ginger Figgle...
 
1-1/2 oz            Hendrick's Gin
1 oz                    Fresh Orange Juice
2 slices              Fresh Ginger Root
2 barspoons     Fig Jam

Garnish - orange spiral

Press ginger slices with fig jam.  Add juice and Hendrick's Gin and shake well.  Strain into a Collins glass.  Garnish with an orange spiral.

Original cocktail by Bar Chef Charlotte Voisey

The Ginger Lynn...

1 oz.                         Chartreuse Verde
1/2 oz.                     Aged Rum
1/2 oz.                     Calvados
1/4                           Apple
1 barspoon              Ginger Marmalade
1                                Lime wedge
  
Ginger Slices - for garnish                   

Mudd;e apple, lime and marmalade in Boston Shaker, add other ingredients.  Shake with ice and double strain over crushed ice in an old-fashioned glass.  Garnish with ginger slices.

Original cocktail created by Shawn Soole

Ginger Rogers...

1-1/2 oz.                     Gin
1/2 oz.                        White Ginger Simple Syrup *Sonoma Syrup Co in products section
8-12                              Mint Leaves
1/2                               Freshly squeezed Lime
Ginger Ale

Lime Wheel - for garnish

In a tall or Collins glass, muddle mint and ginger syrup.  Add ice, Gin and lime juice.  Top with Ginger Ale.  Using a barspoon, stir gently from the bottom to the top to blend all of the ingredients.  Garnish with a lime wheel.

Original cocktail created by Bar Chef Marco Dionysos

Golden Clover...

1 1/2oz.                       Irish Whiskey

3/4 oz.                         Marie Brizard Creme de Peche

2 oz.                             Fresh Sour Mix

3-4 dashes                   Fee Brothers Peach Bitters

10                                  Mint Leaves

1/4 oz.                         Simple Syrup

Easy Leaf Products ORO FINO Pagliuzze (Sprinkles) *see products page

In a mixing glass, muddle six of the mint leaves with the bitters and simple syrup.  Add remaining ingredients and shake well.  Strain into a chilled cocktail glass rimmed with sugar and ORO FINO edible gold leaf.  Garnish with four mint leaves laid on top of the drink in shape in the shape of a clover (you can also cut the mint leaves to resemble clover).  Dust the mint leaves with ORO FINO edible gold leaf sprinkles.

Original cocktail by Sean Bigley for Easy Leaf Products

The Grand Finale...
 
1 oz                    Grand Marnier
1-1/2 oz            Guava Nectar
1-1/2 oz            SENCE Rose Nectar
1 squeeze          Fresh Lemon
Splash                Vueve Clicquot

Garnish - long thin orange peel

Combine first four ingredients in an ice filled mixing glass, shake and strain into a chilled cocktail glass.  Top with Veuve Clicquot.  Garnish with orange peel scattered on top.

Original Cocktail by Bar Chef Diane Silvey and winner of Travel+Leisure Magazine's Beverage Arts Challenge 2008

Grasshopper...

1 oz.                             Marie Brizard White Creme de Cacao

1 oz.                             Marie Brizard Green Creme de Menthe

1 oz.                             Cream

Heated Affair...

Holiday Flip...  

1 ¼ oz.            Di Saronno Originale Amaretto
¾ oz.               Marie Brizard Dark Crème de Cacao
2 dashes         Simple Syrup
1 oz.                Cream
Whole Small Egg 

Chocolate Shavings  for garnish

Add all ingredients to a Boston Shaker and shake vigorously to emulsify the egg and blend all of the ingredients.  Strain into a chilled cocktail glass.  Garnish with chocolate shavings.

Hope Floats...
 
1-1/2 oz            PAMA Pomegranate Liqueur
1 oz                    Citrus Vodka
2 oz                    Pink Grapefruit Juice
1 scoop              Raspberry Sorbet
Splash               Champagne

Garnish:            Mint Sprig

Combine first three ingredients in a mixing glass; shake well.  Strain into a cocktail glass.  Add one scoop of raspberry sorbet and top with a splash of Champagne.  Garnish with a mint sprig.

Cocktail provided by Cheers Magazine July/August 2007.  Cocktail created by Bridget Albert, master mixologist at Southern Wine & Spirits of Illinois, she created this cocktail for the launch of the Ultimate Cocktail for a Cure 2007.

Hot Buttered Rum…

1 ½ oz.             Cruzan Single Barrel Estate Rum
2 large tsp.      Hot Buttered Rum Batter (see recipe below) 
Hot Water  
Whole Cinnamon Sticks

In a heated coffee mug, add the above ingredients, top with hot water (to about 1 inch from the top of the mug), stir well with a bar spoon to thoroughly mix.  Serve immediately with a whole cinnamon stick.

Hot Buttered Rum Batter

1 lb.                 Light Brown Sugar
½ lb.                Salted Butter
2 tsp.               Ground Cinnamon
2 tsp.               Ground Nutmeg
½ tsp.              Ground Allspice
1 tsp.               Vanilla Extract

Mix all ingredients with an electric mixer to ensure it is thoroughly blended.  Store buttered rum batter at room temperature.  DO NOT PUT IN  REFRIGERATOR!

Hot Ginger Apple Cider...  

1 gallon          Apple Cider
12 whole        Cloves
3 sticks           Cinnamon
2 whole          Nutmegs
2 chunks        Crystallized Ginger
 
Cognac or Brandy (your choice) to add to cups to taste

Put all ingredients (except cognac or brandy) into a crock pot.  Heat for two hours on high.  Simmer till serving.  Top each cup with cognac or brandy to taste.

Traditional Irish Coffee...

1-1/2 oz.                     Jameson's Irish Whiskey
1 oz.                             Brown (Demmarura) Sugar Syrup *see directions below
4 - 5 oz.                        Freshly Brewed Strong Hot Coffee
                                      Heavy Cream

Easy Leaf Products ORO FINO Pagliuzze (Sprinkles)

Building the Irish Coffee is a work of art.  The first thing that you must do is to prepare your sugar syrup.  To do this, you will combine equal parts of the Demmarura Sugar and hot water.  Stir well until sugar is dissolved.  Secondly you must whip your heavy cream.  Start with a very cold heavy cream without sugar.  Pour into a chilled stainless steel or copper bowl.  Whisk or whip the cream until just under stiff.  To build the drink, pour your whiskey and sugar syrup into a heated Irish coffee mug.  Add the coffee and stir gently.  The last step is to ladle about one inch of your whipped cream onto the coffee andthen garnish with ORO FINO sprinkles.

Irish Dream...

2 oz.                             Bailey's Irish Cream

3/4 oz.                         Frangelico Hazelnut Liqueur

1 oz.                             Marie Brizard White Creme de Cacao

1 scoop                        Vanilla Ice Cream

Chocolate Shavings

Combine all ingredients into a blender.  Blend until smooth and pour into a hurricane glass.  Garnish with chocolate shavings.

Kir Royale...

1/2 oz.             Marie Brizard Cassis de Bordeaux 

5 oz.                  Champagne or Sparkling Wine

                          Lemon for garnish

La Conga...

2 oz.                            Milagro Reposado Tequila

1 oz.                            Pineapple Juice

2 dashes                     Angostura Bitters

2 oz.                            Club Soda

Pineapple Slice - for garnish

Combine tequila, pineapple juice and bitters into a shaker with ice.  Shake well and strain into an ice filled high ball or double rocks glass.  Top with club soda.  Garnish with a fresh pineapple wedge.

Lanesborough...

1/3 oz             Grand Marnier
2/3 oz             Passion Fruit Juice
2/3 oz             Cranberry Juice
3 1/2 oz          Champagne

Garnish:         whole strawberry, mint leaves

Pour the juices and the Grand Marnier into a shaker.  Shake sharply, strain into a chilled flute and fill with Champagne.  Garnish with a fresh strawberry - cut away the stalk and replace it with mint leaves.  Sit on the rim of the glass.

Cocktail from Salvatore Calabrese's Classic Cocktails Book

Lemon Drop... 

1-1/4 oz.  Ketel One Citroen Vodka

¾ oz.         Cointreau

1-1/4 oz.  Fresh Sour Mix

Combine all ingredients into a mixing glass or cocktail shaker with ice.  Shake well and strain into a chilled, sugar-rimmed cocktail glass.  Garnish with a lemon wheel.

Lillet Manhattan...

2 dashes                     Angostura Bitters
1 oz.                            Lillet Blanc
1 oz.                            Lillet Rouge
1 1/2 oz.                    Rye Whiskey

Lemon Twist - for garnish

Combine all ingredients into a mixing glass with ice.  Stir well (20 - 30 seconds) with a barspoon.  Using a julep strainer, strain into a chilled cocktail glass.  Garnish with a lemon twist.

Cocktail provided by Lillet

Maca Martini...(pronounced MASSAN)
 
2 oz                   Sagatiba Pura
1/2 oz               Elderflower Cordial
1/2                    Fresh Lime, squeezed
2-1/2 oz           Apple Cider

Garnish - Apple Disc and Mint Sprig
 
Shake all ingredients in a cocktail shaker with ice and strain into a martini glass.  Garnish with an apple disc and mint sprig.

Original cocktail by Bar Chef Jamie Terrell

Ultimate Manhattan...

2 oz.                  Knob Creek Bourbon
3/4 oz.             Cinzano Rosso Sweet Vermouth
2 dashes          Angostura Bitters

Brandied Cherries

Stir for 30 – 40 seconds in a mixing glass with ice.  Strain into a chilled cocktail glass.  Garnish with a brandied cherry. Note:  If brandied cherries are not available in your area, you may use a maraschino cherry.

Martinez Cocktail...

2 oz.                             Gin (London Dry Style)
1 oz.                             Sweet Vermouth
Dash                            Maraschino Liqueur
Dash                            Orange Bitters

Lemon Slice - for garnish

Melon Martini...

2 oz.                                Vodka
1/4 oz.                            Simple Syrup
Four Chunks                 Cantaloupe or Honeydew Melon

Melon Slice - for garnish

In a mixing glass, muddle melon and simple syrup.  Add Vodka and ice.  Shake well and strain into a chilled cocktail glass.  Garnish with a slice of melon.

Mexicana...

1-1/2 oz.                     Milagro Reposado Tequila

1/4 oz.                        Cointreau

1/4 oz.                         Sonoma Syrup Co. Pomegranate Syrup (Grenadine) *see products section

1-1/2 oz.                     Pineapple Juice

3/4 oz.                        Fresh Lemon Juice

Lemon - for garnish

Combine all ingredients into a shaker with ice.  Shake well and strain into a chilled cocktail glass.  Garnish with a lemon spiral. 

Mint Bourbonilla...

1-3/4 oz.    Bulliet Bourbon

2 oz.            Ginger Ale

1/8 oz.       Bourbon Cured Vanilla Beans (*see info below)

1/4 oz.       Fresh Lime Juice

1/2 oz.       Simple Syrup

 8                 Mint Leaves

Dash           Angostura Bitters (optional)

Muddle the mint, vanilla bean and lime juice.  Add the simple syrup, Bulliet Bourbon and ice.  Roll and add to a tall glass.  Top with ginger ale and if you like, Angostura Bitters.  Garnish with a lime and a sugar cane swizzle.

* If you cannot locate the bourbon cured vanilla beans (try Trader Joes) then modify the recipe to use Sonoma Syrup Co. Bourbon Infused Vanilla Extract or regular Madagascar vanilla beans or 1/4 oz. of vanilla syrup.

Original cocktail created by George Sproule

Clarence's Mulled Wine...

It's a Wonderful Life enjoys the thought of iwne bringing love and joy to those who dirnk it.  Clarence, the angel, is also a fan.  Apparently the Heavenly Host enjoyed wine!  When he's in the "Evil" bar, he asks for a glass of mulled wine that is "heavy on the cinnamon, easy on the cloves"  So, what would such a recipe be like?  Here is WineIntro.com's version of this recipe....

2                 bottles of red wine
1/2 cup    water
1/2 cup    sugar
4 sticks     cinnamon
5 whole    cloves
1                orange
1                lemon

Zest the fruit, avoiding the white pith.  Put this, sugar, cinnamon and cloves into the water.  Bring this to a slow boil for five minutes.  Remove from heat.  Now add the wine.  Add in the orange and lemon, sliced into pieces.  Warm the mixture on low heat for 40 minutes (do not boil).  Strain and serve.

Nectar...

2 oz.                     SENCE Rose Nectar
1 oz.                     Absolut Citron
                             Sparking White Zinfandel
1                           Fresh Lime Wedge

Garnish - Lime Wheel and Pink Rose Petal

Negroni... 

¾ oz.  Plymouth Gin

¾ oz.  Campari

¾ oz.  Good quality Sweet Vermouth

Combine all ingredients into a mixing glass and stir well with a long-handled bar spoon.  (about 20-30 seconds).  Strain into a chilled cocktail glass.  Garnish with a burnt orange peel.

2 oz.                 Plymouth Gin
1 oz.                 Fresh Lemon Juice
1/2oz.              Simple Syrup
1/2 oz.             Rose Flower Water
1/2 oz.             Light Cream
Dash                 Egg White
                          Club Soda
Lemon Slice - for garnish

In a mixing glass, combine all ingredients except club soda.  Shake vigorously and strain into a highball glass over ice.  Top with club soda and stir gently.  Garnish with a lemon slice.

Old Pal...

1 oz.                            Canadian Whiskey
1 oz.                            Campari
1 oz.                            Dry Vermouth

Orange Spiral - for garnish

Combine all ingredients into a mixing glass with ice.  Stir well (20 - 30 seconds) with a barspoon or ProStirrer (see products section).  Using a julep strainer, strain into a chilled cocktail glass.  Garnish with an orange spiral.

Note:  This drink was originally found in Harry Craddock's The Savoy Cocktail Book in 1930

One Hot Maggie...

2 oz.                             Milagro Reposado Tequila
10 - 12 dashes             Tabasco Green Pepper Sauce
10 - 12 leaves              Fresh Cilantro
2 oz.                             Fresh Sour Mix
Juice of one lime

Tomatillo - for garnish

In a mixing glass, muddle cilantro and Tabasco Green Pepper Sauce.  Add remaining ingredients with ice and shake well.  Strian into a chilled hurrican-type glass rimmed with Tabasco Green Pepper sauce and Kosher salt.  Garnish with a tomatillo with outer leaves open.

Original cocktail by Sean Bigley

Orange Blossom...

1/2 oz             Grand Marnier
1-1/4 oz          Tanqueray Gin
2-1/4 oz          Fresh Orange Juice
4 drops           Orange Flower Water

Garnish:         half orange wheel

Combine all in a mixing glass.  Add ice and shake vigorously.  Strain over fresh ice into a highball glass and garnish with a half an orange slice 

Cocktail from aka wine geek

Orange Brulee...

1 oz.               Grand Marnier
1/2 oz.          Amaretto di Saronno
Dash              White Cream de Cacao
                       Fresh Whipping Cream

Orange Zest (for garnish)

Combine all ingredients except cream into a shaker filled with ice.  Shake well and strain into a chilled cocktail glass.  Whip cream and dollop gently over the surface of the drink.  Sprinkle lightly with orange zest.

Pan Pacific...

2 oz.          Barsol Pisco (an unaged Peruvian grape-brandy) 

1/2 oz.      Fresh Lime Juice

1/2 oz.      Funkin Passion Fruit Puree

1/2 oz.      Rock Candy Syrup

3 dashes   Fee Bros. Peach Bitters

Splash      Pasteurized Egg Whites

                  Nutmeg (for garnish)

Passion Fruit Paloma...

1-1/2 oz.                     Milagro Silver Tequila
1/4 oz.                        Simple Syrup
Seeds of one Passion Fruit
4 segments of pink grapefruit

Muddle pink grapefruit, simple syrup and passion fruit seeds in a mixing glass, add Milagro Silver Tequila and shake briefly.  Pour into an old fashioned glass and garnish with a passion fruit boat.

Original cocktail by Charlotte Voisey

Peaches & Herb...

3-4 slices                    Fresh Peaches
3-4 slices                    Sage Leaves
1-1/2 oz.                    Brandy or Cognac
3/4 oz.                       Cointreau
2 dashes                     Peach Bitters
1/4 oz.                       Fresh Lemon Juice
1/4 oz.                       Simple Syrup

Thin slice of peach & a sage leaf - for garnish

In a mixing glass, muddle peaches, sage and simple syrup.  Add remaining ingredients with ice and shake well.  Strain into a chilled cocktail glass.  Garnish with a thin slice of peach and a sage leaf.

*Recipe adapted from one of our favorite, must have, cocktail books The Art of the Bar by Jeff Hollinger & Rob Schwartz

Petting Flanerum...

1 oz.                 John D. Taylor's Velvet Flanerum
1 oz.                 Mount Gay Rum
1/2                   Lime, squeezed
4 oz.                 Ginger Ale
3/4 oz.             Pineapple Juice

Lemon - for garnish twists
Orange Slice for garnish 

Pink Lady...

1-1/2 oz.          Plymouth Gin

1/4 oz.             Amoretti Pomegranate Syrup (Grenadine)

3/4 oz.              Simple Syrup

1 oz.                  Heavy Cream

Pink Pillow...

2 oz.                  Belvedere Vodka
2oz.                   Fresh Sour
Dash                 Sonoma Syrup Pomegranate Simple Syrup (Grenadine)

Maraschino Cherries (for garnish)

Combine all ingredients in a shaker with ice.  Shake well and strain into an ice filled tall or Collins glass.  Garnish with a maraschino cherry.

Pink Squirrel...

1-1/4 oz.          Marie Brizard White Creme de Cacao 

1 oz.                  Creme de Noyaux

1 oz.                  Cream

Combine all ingredients into a Boston Shaker and shake until well blended.  Strain into a chilled cocktail glass.

2 oz.                 BarSol Pisco Quebranta
1 oz.                 Fresh Lime Juice
1 oz.                 Simple Syrup
2 oz.                 Pineapple Juice
Cherry - for garnish

Place Pisco, lime juice, simple syrup and pineapple juice in a cocktail shaker.  Fill with cold water, stir.  Serve in a highball glass and garnish with a cherry. 

Ultimate Pomegranate Martini...

1-3/4 oz.         Absolut Citron Vodka
3/4 oz.            Cointreau
1/2 oz.            Sonoma Syrup Pomegranate Infused Simple Syrup

Pomegranate Rose...
 
2 oz                    SENCE Rose Nectar
1-1/2 oz            Absolut Vanillia
1/2 oz               Fresh Sweet and Sour
1/2 oz               PAMA Pomegranate Liqueur

Garnish:            Lime Wheel

Add all ingredients into an ice filled shaker and shake well.  Pour into a chilled cocktail glass.  Garnish with a lime wheel.

Cocktail provided by SENCE Rose Nectar

Port Cobbler...
 
2-1/2 oz            Ruby Port
1/4 oz               Orange Curacao
1                         Orange Wheel
1                         Lemon Wheel
1 slice                Pineapple

Garnish - pineapple slice
 
In a mixing glass muddle fruit, add remaining ingredients with ice, shake well and strain into a highball glass filled with crushed ice.  Garnish with a pineapple slice. 

Ramos Fizz...

1-1/2 oz.   Bombay Sapphire Gin

1                 Powdered Sugar (a heaping bar spoon)

2 oz.           Fresh Sour Mix *see helpful hints

2 oz.           Half & Half

1 small      Egg White

2 dashes    Orange Flower Water

1/4 tsp.     Vanilla Extract

2 oz.           Club Soda

                   Nutmeg (for garnish)

Combine all ingredients (except club soda) into a cocktail shaker with ice.  Shake vigorously until well blended.  Strain into a tall or Collins glass without ice and spritz with club soda.   Garnish with freshly grated nutmeg.

Rob Roy...

2 oz.                                Blended Scotch Whiskey
3/4 oz.                            Sweet Vermouth
2 dashes                         Angostura Bitters 

Lemon Spiral - for garnish

Combine all ingredients into a mixing glass with ice.  Stir well (20 - 30 seconds) with a barspoon or ProStirrer (see products section).  Using a julep strainer, strain into chilled cocktail glass.  Garnish with a lemon spiral.

Romancing the Stone...

Roselita...
 
1-1/2 oz             10 Cane Rum                   
1/2 oz                Rothman & Winter Orchard Pear Liqueur
1/2 oz                Wild Hibiscus Syrup
1/2 oz                Fresh Lime Juice
1/3 oz                Sonoma Syrup Co Orgeat Syrup *
1 dash                Peychaud's Bitters
1-1/2 oz             Fever-Tree Premium Spring Club Soda

Shake with ice.  Strain over fresh ice into tall glass.  Top with soda and stir to combine.

* (see products section for Sonoma Syrup Co Vanilla-Almond Infused Simple Syrup)

1-1/2 oz.         Hendrick's Gin
1-1/2 oz.         Lychee Juice
1/2 oz.            Rose Syrup
1/2 oz.            Freshly Squeezed Lemon Juice
2 dashes         Angostura Bitters  
1/2                  Small Egg White                     

Shake very, very well with ice and strain into a cocktail glass.

Original Cocktail provided Charlotte Voisey

Sazerac...

2-1/2 oz.                      Rye Whiskey
1/4 oz.                         Herbsaint
2 each.                          White Sugar Cubes
3 dashes                       Peychaud's Bitters
Splash of Water

Lemon Spiral - for garnish

Sidecar...

Singapore Sling...

1-1/4 oz          Plymouth Gin
1/2 oz             Cointreau
1/2 oz             Benedictine
1/4 oz             Grenadine (we suggest Sonoma Syrup Pomegranage Infused Simpe Syrup)
3 oz                  Pineapple Juice
1/2                  Fresh Squeezed Lime
Dash                Angostura Bitters
Float                Cherry Heering

Garnish:         Orange Slice and a Maraschino Cherry

In an ice filled mixing glass, add all ingredients except Cherry Heering.  Shake well and strain into an ice filled hurrican glass.  Float Cherry Heering.  Garnish with orange slice and maraschino cherry.

Spring Fling...

2 oz.                 Milagro Silver Tequila
1/2 oz.            Triple Sec
1 oz.                 Fresh Orange Juice
1 oz.                 Fresh Pineapple Juice

Garnish - lime wheel

Into an ice-filled cocktail shaker pour the tequila, triple sec, and juices.  Cover and shake thoroughly.  Strain into a rocks glass filled with crushed ice or into a chilled cocktail glass.  Garnish with a lime wheel.

Cocktail provided by Anthony Giglio's book Cocktails in New York

The Strawberrito...

1-1/2 oz.                     White Tequila (like Milagro Blanco)
Dash                            Triple Sec
1/2 oz.                        Simple Syrup *see helpful hints or products page
Juice from 1/4 of a lime
Two Strawberries
Ten Mint Leaves
Club Soda

Strawberry - for garnish                            

Pour the tequila into a shaker filled with ice.  Muddle the strawberries, mint leaves, simple syrup and lime juice in a rocks glass.  Add to the shaker and shake vigorously.  Serve in a goblet with a splash of soda.  Garnish with a strawberry.

Note:  Using a TAG muddler and TAG lime squeezer (available in our products section) will help you make this drink with great ease!

Sunsplash...

1-1/2 oz.  Belvedere Pomarancza Vodka

½ oz.         Cointreau

1-1/2 oz   Fresh Orange Juice

1-1/2 oz.  Cranberry Juice

1 oz.          Fresh Sour Mix

Combine all ingredients into a mixing glass or cocktail shaker with ice.  Shake well and strain into an ice-filled Collins or Hurricane glass.  Garnish with and orange slice and lemon spiral.

Created by Bar Chef Tony Abou-Ganim

Tequila Toddy…

1-1/4 oz.         Partida Reposado Tequila
1/2 oz.            Partida Pure Agave Nectar
1/2                   Fresh Lime, squeezed
6 oz.                 Hot Water

Garnish:
Grated Nutmeg, Orange Spiral and Cinnamon Stick

Pour all ingredients into a heat resistant mug or punch cup and stir.  Garnish with grated nutmeg, an orange spiral and a cinnamon stick. 

Three Berry Delight...

2 oz.                             Hendrick's Gin
1/2 oz.                         Dry Vermouth
2 each                           Fresh Blackberries
2 each                           Fresh Raspberries
1 each                           Fresh Strawberry
1/2 oz.                         Marie Brizard Blackberry Liqueur
1/2 oz.                         Marie Brizard Cassis de Bordeaux
1/2 oz.                         Marie Brizard Strawberry Liqueur
 
One blackberry, one raspberry and one strawberry - for garnish

Toasted Almond...

1-1/4 oz.          DiSaronno Originale Amaretto

1 oz.                  Starbuck's Coffee Liqueur

1 oz.                  Cream

Finely Chopped Almonds

Combine all ingredients into a Boston Shaker and shake until well blended.  Strain into a chilled cocktail glass rimmed with finely chopped almonds.

Two One Two...

1-3/4 oz.         Rowan's Creek Bourbon
1 oz.                 Mango Water (juiced fresh mango)
1/2 oz.            Fresh Lime Juice
1/2 oz.            Partida Agave Nectar
2 dashes          Fee Brothers Whiskey Barrel Aged Bitters * 
                         *(see products page)
Lime Oil, Salt and Pepper - for garnish
Shake with ice and strain into glass rimmed using lime oil pepper/salt mix.

Cocktail provided by Tales of the Cocktail 2008

Wake Up Call...

1-1/4 oz.          Captain Morgan Rum

3/4 oz.             Godiva Chocolate Liqueur

1/4 oz.             Pernod

1 oz.                  Simple Syrup

2 oz.                  Fresh Sour

1                        Whole Egg

                          Raspberries and Blackberries (for garnish)

Watermelon & Basil Smash...

2 oz.                             Milagro Silver Tequila
3/4 oz.                         Limoncello
2 oz.                             Ginger Ale
1/4 cup                       Diced, fresh Watermelon
4 torn                           Basil leaves

150th Sidecar...

1-1/2 oz.         Grand Marnier Cent Cinquatenaire
1 oz.                 Fresh Lemon Juice
2 drops            Fee Brothers Orange Bitters

Garnish - flamed orange peel 

Combine all in a mixing glass.  Shake and strain into a pre-chilled martini glass half rimmed with sugar.  Garnish with a flamed orange peel.

Cocktail provided by aka wine geek

Helpful Hints...

Fresh Sour...

To make fresh sour mix, combine 2 parts lemon juice and 1 part simple syrup.

To rim a glass, moisten the rim of the glass with a lemon wedge and dip into a cinnamon/sugar mixture.

Sugar Rim...

To rim a glass, moisten the rim of the glass with a lemon wedge and dip into a bowl of superfine or baker’s sugar.

Juicing a Lime...

To get the most juice from a lime, we recommend using a lime squeezer by TAG BAR.  Be sure that your lime is at room temperature, and not too cold.

Muddling...

To muddle fruits is to smash them to extract the juice from them.  We highly recommend the use of the TAG BAR muddler to assist in the ease of muddling fresh fruits and herbs.

Flaming an Orange Peel...

To flame an orange peel, slice a piece of orange peel about ¾ “ wide by 1-1/2” long from a whole orange.  Try to get mostly the peel of the orange and very little pith.  Hold the top and bottom of the peel with your thumb and index finger.  Using a match, hold the peel facing the drink and squeeze it quickly.  This will release the oils from the peel into the flame and then on to the top of the cocktail.

Rimming a glass with almonds...

Dip rim of glass in Starbuck's Coffee Liqueur (or your liqueur of choice) and then gently turn the glass into a plate of finely chopped almonds.

Making your own brandied cherries...

Items that you will need - 6 lbs of dark sweet cherries, 3/4 cup granulated sugar, 1 cup water, 1-1/2 cups brandy and 1/4 cup fresh lemon juice.

Wash and pit the cherries.  Combine the sugar, water and lemon juice in a large saucepan and bring to a boil.  Stir well and reduce the heat to medium-low.  Add the cherries and let simmer for about 5 minutes.  Remove from heat and stir in brandy.  When cooled slightly, transfer the cherries (with brandy mixture) into a jar or split between a couple of smaller jars (great gift idea!) and refrigerate for up to 4 weeks.

Some Cocktail Photos...