22 Cocktails to Know How to Make

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- INDEX -

 

Manhattan
Classic Whiskey Smash
Sloe Gin
Boulevardier
Gin and Tonic
Negroni
Spiced Dark and Stormy
Agave Margarita
Kaimuki Daiquiri
French 75
New-Look Bloody Mary
Prescription Julep
Sazerac
Christmas Caipirinhas
Joly’s Pisco Sour
Pineapple-Mint Mojito
The Pimm’s Cup
Kona-Swizzle
Philadelphia Fish House Punch
Whiskey On The Rock
Moscow Mule
The Vespa

 

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Manhattan

 

Preparation:

Combine 1/4 cup rye whiskey,

2 tablespoons sweet vermouth,

and 2 dashes Angostura bitters in a glass filled with ice.

Stir until outside of glass is very cold.

Strain into a Nick & Nora glass; garnish with 1 cherry.

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Classic Whiskey Smash

 

SERVINGS: MAKES 1

Ingredients:

7 fresh mint leaves
1 lemon half
1 tbsp simple syrup (click for recipe)
1/4 cup bourbon
Crushed ice

Preparation:

Using a muddler or the handle of a wooden spoon, mash 7 fresh mint leaves, 1 lemon half, quartered lengthwise, and 1 Tbsp. simple syrup (click for recipe) in a 16-oz. mixing glass or a cocktail shaker 4–5 times just to release juices and oils.

Add 1/4 cup bourbon.

Transfer to an Old Fashioned glass. Fill halfway with crushed ice, stir, then mound more crushed ice on top. Garnish with mint sprigs.

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Sloe Gin

 

SERVINGS: MAKES 1

Ingredients

2 ounces sloe gin (preferably Plymouth)
3–4 oz. tonic water
1 lemon wedge
Dash of orange bitters

Preparation

Add sloe gin and dash of orange bitters to a rocks glass filled with ice.

Add tonic water; stir to combine. Garnish with a lemon wedge.

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Boulevardier

 

Preparation

Combine 2 ounces bourbon, 1 ounce Campari, and 1 ounce sweet vermouth (preferably Antica Formula) in a large mixing glass filled with ice.

Stir until glass is very cold, about 1 minute.

Strain into a chilled cocktail glass or coupe or a rocks glass filled with fresh ice.

Garnish with a lemon twist. (To age: Place drink in aging kit for up to two months)

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Gin and Tonic

 

SERVINGS: 1

Ingredients:

2 ounces gin (preferably Tanqueray)
1–3 lime wedges
3–4 ounces tonic water

Preparation:

Add 2 ounces Gin (preferably Tanqueray) to a highball glass filled with ice.

Squeeze in 1–3 Lime Wedges to taste, then add them to glass.

Add 3–4 Ounces Tonic Water; stir to combine.

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Negroni

 

SERVINGS: MAKES 1

Ingredients

2 tablespoons gin
2 tablespoons Campari
2 tablespoons sweet vermouth
1 orange twist
Prosecco (optional)

Preparation

Combine gin, Campari, and sweet vermouth in an ice-filled Old Fashioned glass;

stir gently and garnish with an orange twist.

More-formal types prefer it straight up in a Martini glass.

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Spiced Dark and Stormy

 

SERVINGS: MAKES 2

Ingredients

for the Spiced Rum:
2 teaspoons allspice berries
2 teaspoons black peppercorns
4 1” strips orange zest (removed with a vegetable peeler)
1 750-ml bottle dark rum

for the Cocktail:
3 oz. fresh lime juice
1 12-oz. can ginger beer
2 lime wedges (for serving)

Preparation:
Special Equipment:
A spice mill or mortar and pestle

To make the Spiced Rum:

Coarsely grind allspice and peppercorns in spice mill or with mortar and pestle;

add spices and orange zest to rum and let infuse at least 2 days.

Strain into a clean bottle or a glass jar.

Do Ahead: Rum can be infused 3 weeks ahead. Store in a dark, dry place.

To make the Cocktail:

Combine lime juice and 4 oz. spiced rum in a cocktail shaker; fill with ice.

Shake until outside is frosty, about 30 seconds.

Strain into highball glasses filled with ice, top off with ginger beer, and garnish with lime wedges.

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Agave Margarita

 

SERVINGS: MAKES 1

Ingredients:

Kosher salt
2 lime slices or wedges
1/4 cup tequila blanco
2 tablespoons agave syrup (nectar)
2 tablespoons fresh lime juice

Preparation:

Pour some kosher salt into a small dish.

Rub 1 lime slice over half the rim of an Old Fashioned glass (if you prefer your Margarita on the rocks) or a coupe glass (if you prefer it up).

Dip rim of glass into salt.

Combine tequila, agave syrup, and juice in a cocktail shaker; fill with ice and shake well.

Strain into prepared glass. Garnish with second lime slice.

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Kaimuki Daiquiri

 

SERVINGS: 8

Ingredients

1/3 cup sugar
2 cups white rum
3/4 cup fresh lime juice (from about 6 limes)
6 dashes celery bitters
Basil flowers (optional; for serving)

Preparation

Combine sugar and 1/3 cup water in a jar.

Cover; shake until sugar dissolves.

Combine syrup, rum, lime juice, and bitters in a large pitcher.

Add 8 cups ice; stir until ice begins to melt, about 1 minute.

Serve over ice, garnished with basil flowers, if desired.

DO AHEAD: Syrup can be made 3 months ahead; cover and chill.

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French 75

 

SERVINGS: 8

Ingredients
1 cup gin
1/2 cup No-Cook Simple Syrup (see below)
1/2 cup fresh lemon juice
Champagne
Lemon twis:ts (for garnish)

 

Preparation

To make our No-Cook Simple Syrup, combine 2 cups each superfine sugar and water in an airtight container. Cover and shake until sugar dissolves. Makes 3 cups.

Stir gin, No-Cook Simple Syrup, and fresh lemon juice with ice in a medium pitcher for 10 seconds.

Strain into Champagne flutes or coupe glasses.

Top with chilled Champagne (Prosecco or other sparkling wine works in a pinch).

Garnish with lemon twists

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New-Look Bloody Mary

 

SERVINGS: 8

Ingredients
4 cups tomato juice (preferably Campbell’s)
1 cup dill pickle juice
1/4 cup fresh lemon juice
1 tablespoon prepared horseradish
2 teaspoons Worcestershire sauce
2 teaspoons curry powder
1 teaspoon Sriracha
1 teaspoon kosher salt
1/2 teaspoon celery seeds
1/4 teaspoon black pepper
2 cups vodka
8 celery stalks
8 lemon wedges

Preparation

Combine first 10 ingredients in a large pitcher. Chill overnight.

Add vodka to pitcher; stir well.

Fill tall glasses with ice.

Divide Bloody Mary cocktail among glasses.

Garnish each with a celery stalk and a lemon wedge.

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Prescription Julep

 

SERVINGS: MAKES 1

 

Ingredients

10 mint leaves
1 tablespoon Simple Syrup (click for recipe)
3 tablespoons VSOP Cognac
2 tablespoons rye whiskey
4 mint sprigs

 

Preparation

Lightly muddle mint leaves and Simple Syrup in a mixing glass.

Stir in Cognac and whiskey.

Fill a Julep cup or glass with crushed ice. Pour mixture over.

Stir until frost forms on outside of cup.

Add more crushed ice to make a mound.

Garnish with mint sprigs and serve with a straw.

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Sazerac

 

Mix this New Orleans classic hours ahead of time, says Andrew Volk, of Maine’s Portland Hunt & Alpine Club, and serving it is as simple as pouring a pitcher of lemonade.

 

SERVINGS: 12

 

Ingredients

SIMPLE SYRUP
1/3 cup sugar

ASSEMBLY
3 cups rye whiskey
1 tablespoon absinthe
1 1/2 teaspoons Angostura bitters
12 lemon twists

Preparation:

to make the Simple Syrup

Shake sugar and 1/3 cup hot water in a jar until sugar dissolves; chill until ready to use.

ASSEMBLY

Combine whiskey, absinthe, bitters, 1/3 cup simple syrup, and ¾ cup ice water in a large pitcher; chill until very cold, at least 2 hours and up to 1 day.

Divide among chilled rocks glasses and garnish each with a lemon twist.

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Christmas Caipirinhas

 

SERVINGS: MAKES 10

Ingredients

Peel from 4 large limes (green part only; removed with vegetable peeler in 2-inch-long strips)
1 cup fresh lime juice
8 1/4-inch-thick slices peeled fresh ginger
1/4 cup sugar
30 large fresh mint leaves plus 10 fresh mint sprigs for garnish
1 cup Brazilian rum (such as cachaça)
3 cups ice cubes plus additional for serving
5 cups ginger beer or ginger ale

 

Preparation

Combine lime peel, lime juice, ginger, sugar, and 30 mint leaves in mortar or medium bowl.

Using pestle, muddler, or handle of wooden spoon, crush lime peel, ginger, and mint leaves together.

Transfer mixture to large pitcher. Stir in rum.

DO AHEAD Can be made 6 hours ahead. Cover and refrigerate.

Add 3 cups ice cubes to lime mixture in pitcher and stir to blend.

Stir in ginger beer.

Fill 10 cocktail glasses with ice cubes.

Strain or pour cocktail mixture into prepared glasses. Garnish each drink with mint sprig.

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Joly’s Pisco Sour

 

“More great expressions of pisco are making their way into the States, with a huge array of flavor profiles, from rustic and edgy, to delicate and floral. La Diablada is cool stuff.” —Charles Joly, bartender, The Aviary, Chicago

 

SERVINGS: MAKES 1

Ingredients

1 large egg white
2 ounces pisco
1 ounce lime juice
¾ ounce simple syrup
Angostura bitters

 

Preparation

Shake 1 large egg white*, pisco, lime juice, and simple syrup in a cocktail shaker until frothy, about 1 minute.

Fill with ice; shake until outside is frosty, about 30 seconds.

Strain into a coupe glass.

Top with Angostura bitters.

*Raw egg is not recommended for the elderly, people with weakened immune systems…or people who don’t like raw egg.

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Pineapple-Mint Mojito

 

SERVINGS: 8

Ingredients

for the Pineapple-Mint Purée:

3/4 cup sugar
1 cup (packed) fresh mint leaves
1/4 pineapple, peeled, cored, cut into 1-inch pieces (about 1 1/2 cups)

for the Drink:

1/4 pineapple, peeled, cored, cut into1-inch pieces (about 1 1/2 cups)
4 limes, each cut into 8 wedges, divided
1/2 cup (packed) fresh mint leaves
2 cups light rum
Club soda (for serving)

Preparation:

to make the Pineapple-Mint Purée:

Bring sugar and 1 cup water to a boil in a small saucepan, stirring to disolve sugar. Remove from heat, add mint, and let cool completely.

Meanwhile, place pineapple in a blender and purée until smooth.

Strain mint syrup through a fine-mesh sieve into pineapple purée and pulse to combine. Transfer to a jar, cover, and chill.

to make the drink:

For each cocktail, muddle 2 pieces of pineapple, 3 lime wedges, and 1 tablespoon mint leaves in a cocktail shaker until lightly crushed.
Add 2 ounces rum and 2 ounces pineapple-mint purée to cocktail shaker, fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds.
Pour drink into a highball glass (do not strain) and top off with club soda. Garnish with a lime wedge and serve with a straw.

DO AHEAD: Pineapple-mint purée can be made 3 days ahead. Keep chilled.

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The Pimm’s Cup

 

SERVINGS: MAKES 1

Ingredients

1 3-inch piece English cucumber, cut into 1/2-inch slices, plus 2 spears (for garnish)
3/4 cup Pimm’s No. 1*
3 tablespoons fresh Meyer lemon juice or regular lemon juice
1/2 teaspoon sugar
Ice cubes
2 sprigs each fresh rosemary, thyme, and mint
2 lemon slices
2 fresh strawberries, halved
Ginger beer, chilled
2 rhubarb stalks (for garnish)

 

Preparation:

Place 1/2-inch-thick cucumber slices in cocktail shaker.

Using muddler or handle of wooden spoon, mash well.

Add Pimm’s, lemon juice, and sugar.

Fill 2 pilsner glasses with ice; set aside.

Add ice to Pimm’s mixture, cover, and shake vigorously 20 times.

Strain into glasses.

Push 1 rosemary sprig, 1 thyme sprig, 1 mint sprig, 1 lemon slice, and 2 strawberry halves down into each glass.

Fill glasses with ginger beer.

Garnish with cucumber spears and rhubarb stalks.

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Kona Swizzle

 

SERVINGS: MAKES 1

 

Ingredients

1/4 cup spiced rum
4 1/2 teaspoons orgeat syrup (such as Brooklyn Orgeat Works or Monin)
2 tablespoons fresh lime juice
1 teaspoon simple syrup
4 mint sprigs
2 dashes Peychaud’s bitters
1 dash Angostura bitters

 

Preparation

Gently muddle (or mix with a swizzle stick) rum, orgeat syrup, lime juice, simple syrup, and 2 mint sprigs in a cocktail shaker. Cover and shake well.

Pour into a Pilsner or Collins glass.

Fill glass halfway with crushed ice, pushing mint toward bottom of the glass.

Stir with a swizzle stick.

Top with more crushed ice, mounding over rim of the glass.

Top with bitters.

Garnish with 2 mint sprigs.

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Philadelphia Fish House Punch

 

This potent punch is dangerously crowd-pleasing.

 

SERVINGS: SERVES 24

 

Ingredients

2 cups sliced fresh (or frozen, thawed) peaches
12 sprigs thyme
1¼ cups sugar
1 liter (4¼ cups) Jamaican Gold rum (such as Appleton Estate)
2 cups Cognac
1½ cups fresh lemon juice
1 cup peach liqueur (such as Bols)

Preparation
Special Equipment:
A 10–12-cup Bundt pan

DO AHEAD:
Arrange peaches and thyme sprigs along the bottom of Bundt pan.

Fill pan with cold water and freeze to make an ice ring.

Combine sugar and 1¼ cups water in a jar; cover and shake to dissolve to make simple syrup.

Ice ring and simple syrup can be made 2 weeks ahead.

Keep ice ring frozen.

Chill simple syrup.

Pour simple syrup into a large wide container or a punch bowl.

Add rum, Cognac, lemon juice, and peach liqueur.

Cover and chill for at least 2 hours or overnight.

Add 6 cups cold water to punch; stir gently to blend.

Remove ice ring from Bundt pan and float, rounded side up, in punch.

Ladle into glasses filled with ice.

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Whiskey On The Rock

 

Preparation

Place 2-inch ice ball in a double Old Fashioned glass.

Pour 1/3 cup bourbon whiskey over.

A large ice cube melts slowly, so your whiskey doesn’t get watered down.

Plus, it looks amazing.

2-inch Ice Ball Molds, $7; cocktailkingdom.com.

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Moscow Mule

 

Preparation

Pour 1/4 cup club soda, 3 tablespoons vodka, and 1 tablespoon ginger syrup* into a Moscow Mule mug filled with ice; stir gently to combine.

Garnish with 2 lime wedges.

Made with only ginger and sugar, this syrup gives your Mule real kick.

Morris Kitchen Ginger Syrup, $13/8 ounces; regiongeneralstore.com. Moscow Mule mug, $15; cocktailkingdom.com

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The Vespa

 

Preparation

Combine 1 ounce London dry gin, 1 ounce vodka, and 1/2 ounce Cocchi Americano (Italian aperitif wine) in a large glass.

Fill with ice and stir until glass is very cold, about 1 minute. Strain into a chilled stemmed cocktail glass. Garnish with a grapefruit twist.

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