THE UNFORGETTABLES

ALEXANDER

30 ml Cognac

30 ml Crème de Cacao (Brown)

30 ml Fresh Cream

Pour all the Ingredients into cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass.

Garnish: Sprinkle fresh ground nutmeg on top.

AMERICANO

30 ml Bitter Campari

30 ml Sweet Red Vermouth

Splash of Soda Water

Mix all the ingredients directly in an old fashioned glass filled with ice cubes. Add a splash of soda water. Stir gently

Garnish with a half orange slice and lemon zest

ANGEL FACE

30 ml Gin

30 ml Apricot Brandy

30 ml Calvados

Pour all the Ingredients into cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass.

Garnish: with half Orange slice and a lemon zest.

AVIATION

45 ml Gin

15 ml Maraschino Liqueur

15 ml Fresh Lemon Juice

1 Bar Spoon Crème de Violette

Add all the Ingredients into cocktail shaker. Shake with cracked ice and strain a chilled cocktail glass. Optional Maraschino cherry.

BETWEEN THE SHEETS

30 ml White Rum

30 ml Cognac

30 ml Triple Sec

20 ml Fresh Lemon Juice

Add all the Ingredients into cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass.

BOULEVARDIER

45 ml Bourbon or Rye Whiskey

30 ml Campari

30 ml Sweet Red Vermouth

Pour al the Ingredients into a mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass

Garnish: Orange Zest, optional Lemon Zest

BRANDY COSTA

52,5 ML Brandy

7,5 ml Maraschino Luxardo

1 bar spoon Curacao

15 ml Fresh Lemon Juice

1 bar spoon simple syrup

2 dashes aromatic bitters.

Mi together all the ingredients with ice cubes in a mixing glass and strain into prepared slim cocktail glass.

Garnish: Rub a slice of orange (or lemon) around the rim of the glass and dip it in pulverized white sugar around the rim.

CASINO

40 ml Old Tom Gin

30 ml Maraschino Liqueur

30 ml Fresh Cream

Pour all the Ingredients into cocktail shaker filled with ice cubes. Shake well and strain into a chilled cocktail glass.

Garnish: a lemon zest and a maraschino cherry

CLOVER CLUB

45 ml Gin

15 ml Raspberry syrup

15 ml Fresh Lemon Juice

few drops of egg white.

Pour all the ingredients into cocktail shaker, shake well with ice, strain into a chilled cocktail glass

DAIQUIRI

60 ml White Cuban Rum

20 ml Fresh Lime Juice

2 bar spoons Superfine sugar.

In a cocktail shaker add all the ingredients. Stir well to dissolve the sugar. Add ice and shake. Strain into a chilled cocktail glass

DRY MARTINI

60 ml Gin

10 ml Dry Vermouth

Pour all the ingredients into mixing glass with ice, stir well. Strain into chilled martini cocktail glass.

Squeeze iol from lemon peel onto the drink, or garnish with green olives if requested.

GIN FIZZ

45 ml Gin

30 ml Fresh Lemon Juice

10 ml Simple Syrup

Splash of soda Water

Shake all the ingredients except the soda water.

Pour into a thin tall Tumbler glass with a splash of soda water

Serve without ICE

HANKY PANKY

45 ml London Dry Gin

45 ml Sweet Red Vermouth

7.5 ml Fernet Branca

Pour all the ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass.

Garnish with orange zest.

JOHN COLLINS

40 ml Gin

30 ml Fresh Lemon Juice

15 ml Simple Syrup

60 ml Soda Water

Pour all the ingredients directly into highball filled with ice. Stir Gently.

USE OLD TOM GIN for Tom Collins

Garnish with a lemon slice and maraschino cherry

LAST WORD

22.5 ml Gin

22.5 ml Green Chartreuse

22.5 ml Maraschino Liqueur

22.5 ml Fresh Lime Juice

Add all the ingredients into a cocktail shaker. Shake with ice and strain into a chilled cocktail glass.

MANHATTAN

50 ml Rye Whiskey

20 ml Sweet Red Vermouth

1 dash Angostura bitters

Pour all the ingredients into mixing glass with ice cubes. Strain into a chilled cocktail glass

Garnish with a cocktail cherry

MARY PICKFORD

45 ml White Rum

45 ml Fresh Pineapple Juice

7.5 ml Maraschino Liqueur

5 ml grenadine syrup

Pour all the ingredients into cocktail shaker, shake well with ice, strain into a chilled cocktail glass

MARTINEZ

45 ml London Dry Gin

45 ml Sweet Red Vermouth

1 bar spoon maraschino liqueur

2 dashes Orange bitters

Pour all the ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass.

Garnish Lemon Zest

MONKEY GLAND

45 ml Dry Gin

45 ml Fresh Orange Juice

1 table spoon Absinthe

1 table spoon Grenadine Syrup

Pour all the ingredients into cocktail shaker, shake well with ice, strain into a chilled cocktail glass

NEGRONI

30 ml Gin

30 ml Bitter Campari

30 ml Sweet Red Vermouth

Pour all the ingredients directly into chilled old fashioned glass filled with ice, stir gently.

Garnish Orange slice

OLD FASHIONED

45 ml Bourbon or Rye Whiskey

1 Sugar Cube

Few Dashes Angostura Bitters

Few Dashes Plain Water

Place sugar cube in old fashioned glass and saturate with bitter, add few dashes of plain water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Stir Gently.

Garnish with orange slice or zest, and a cocktail cherry.

PARADISE

30 ml Gin

20 ml Apricot Brandy

15 ml Fresh Orange Juice

Pour all the ingredients into cocktail shaker, shake well with ice, strain into a chilled cocktail glass.

PLANTER'S PUNCH

45 ml Jamaican Rum

15 ml Lime Juice

30 ml Sugar Cane Juice

Pour all the ingredients directly in a small tumbler or a typical terracota glass.

Garnish with orange zest

PORTO FLIP

15 ml Brandy

45 ml Red Tawny Port Wine

10 ml Egg Yolk

Pour all the ingredients into cocktail shaker, shake well with ice, strain into a chilled cocktail glass.

Sprinkle with fresh ground nutmeg

RAMOS FIZZ

45 ml Gin

15 ml Fresh Lime Juice

15 ml Fresh Lemon Juice

30 ml Sugar Syrup

60 ml Cream

30 ml Egg White

3 dashes Orange flower Water

2 Drops of Vanilla Extract

Soda Water

Pour all the ingredients except soda in a cocktail shaker with ice. Shake it for 2 minutes, double strain in a glass, pour the drink back in the shaker and hard shake without ice for one minute. Strain into a highball, top up with soda.

The drink was invented by Henry Ramos in 1888, at his bar Meye'r Table d'Hotel Internationale in New Orleans. The Ramos Fizz was originally shake for 12 minutes by a crew of 30 bartenders who passed the shaker from one to another.

RUSTY NAIL

45 ml Scotch Whisky

25 ml Drambuie

Pour all the ingredients directly into an old fashioned glass filled with ice. Stir Gently.

Garnish with a lemon Zest

SAZERAC

50 ml Cognac

10 ml Absinthe

1 sugar cube

2 dashes Peychaud's Bitters

Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice in a mixing glass. Discard the ice and any excess absinthe from the prepared glass, strain the mixed drink into the glass.

Note: The original recipe changed after the American Civil War, Rye Whiskey substituted Cognac as it became hard to obtain.

Garnish with a lemon zest

SIDECAR

50 ml Cognac

20 ml Triple Sec

30 ml Fresh Lemon Juice

Pour all the ingredients into cocktail shaker, shake well with ice, strain into a chilled cocktail glass.

STINGER

50 ml Cognac

20 ml White Crème de Menthe

Pour all the ingredients into mixing glass with ice cubes. Stir well into a chilled martini cocktail glass.

TUXEDO

30 ml Old Tom Gin

30 ml Dry Vermouth

1/2 Bar Spoon Maraschino Liqueur

1/4 Bar Spoon of Absinthe

3 dashes of Orange bitters

Pour all the ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled martini cocktail glass

Garnish with a cherry and lemon zest

VIEUX CARRE'

30 ml Rye Whiskey

30 ml Cognac

30 ml Sweet Vermouth

1 Bar Spoon Benedictine

2 dashes Peychaud's Bitters

Pour all the ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled martini cocktail glass

Garnish with orange zest and maraschino cherry

WHISKEY SOUR

45 ml Bourbon Whiskey

25 ml Fresh Lemon Juice

20 ml Sugar Syrup

20 ml Egg White

Pour all the ingredients into cocktail shaker, filled with ice. Shake well. Strain into a cobbler glass. If serve "on the rocks", strain ingredients into old-fashioned filled with ice.

note: if egg white is used shake little harder to release and incorporate the foam from the egg white.

Garnish with half orange slice, and maraschino cherry, optional use orange zest.

WHITE LADY

40 ml Gin

30 ml Triple Sec

20 ml Fresh Lemon Juice

Pour all the ingredients into cocktail shaker, shake well with ice, strain into a chilled cocktail glass.