Chapter 2

Canadian Cherry
Glassware: Cocktail
Ingredients:

  • 1½ oz Canadian whiskey
  • ½ oz Peter Heering or Cherry Karise
  • ¼ oz lemon juice
  • ¼ oz orange juice

To serve: Shake ingredients with ice. Strain into prechilled sgar-frosted cocktail glass. Glass rim may be moistened with cherry liqueur before dipping into sugar.

Firefly
Glassware:
Highball
Ingredients:

  • 2 oz vodka
  • 4 oz grapefruit juice
  • 1 oz grenadine

To serve: Pour the vodka and grapefruit juice into a mixing glass with ice. Stir well. Strain into a highball glass filled with ice. Add the grenadine and allow it to float up from the bottom.

Gin and Sin
Glassware: Cocktail
Ingredients:

  • 1½ oz Gin
  • 1 oz orange juice
  • 1 oz lemon juice
  • ½ tsp grenadine

To serve: Shake ingredients with ice and strain into a prechilled cocktail glass.

Mango Mimosa
Glassware: Champagne flute
Ingredients:

  • 4 oz Champagne
  • 1 oz mango puree

To serve: Pour mango puree into flute. Top with Champagne.

Moscow Mule
Glassware: Copper mug or highball
Ingredients:

  • 2 oz vodka
  • 3 oz ginger beer
  • 1 oz fresh lime juice
  • lime wedge

To serve: Fill the copper mug with ice, then add the lime juice, vodka, and ginger beer.
Stir gently and garnish with lime wedge.

Parisian Blond
Glassware: Cocktail
Ingredients:

  • 1 oz rum
  • 1 oz orange curacao
  • 1 oz heavy cream

To serve: Shake all ingredients with ice and strain into a chilled cocktail glass. A drop or two of vanilla extract on the cream is an interesting garnish.

Pomeranian
Glassware: Highball
Ingredients:

  • 1½ oz Absolut Ruby Red
  • 3 oz soda water
  • 1 oz lemon-lime soda
  • 1 ounce pomegranate juice
  • lemon slice

To serve: Mix vodka, sodas, and juice and in another glass or shaker with ice.
Serve in a highball glass with a lemon slice garnish.

Red Snapper
Glassware: Old Fashioned
Ingredients:

  • 1 oz Amaretto
  • 1 oz whiskey (Canadian)
  • 2 oz cranberry juice

To serve: Shake ingredients with ice and pour into glass over ice.
About: This is the most contemporary recipe of the Red Snapper.  The original was created in 1934 at the St. Regis Hotel in New York City after prohibition.  It is almost identical to the Bloody Mary but the name was changed to avoid offending the clientele.

Sazerac

Glassware: Old-Fashioned
Ingredients:

  • 1 sugar cube
  • 1½ oz Sazerac Rye Whiskey
  • ¼ oz Herbsaint or Absinthe
  • 3 dashes Peychaud’s Bitters
  • lemon peel

To serve: Pack an old-fashioned glass with ice.  In a second old-fashioned glass  (not a shaker!), add the sugar cube and Peychaud’s Bitters.  Crush the sugar cube.  Add the Sazerac Rye Whiskey  to the second glass containing the Peychaud’s Bitters and sugar.  Empty the ice from the first glass.  Coat the glass with the Herbsaint or Absinthe, then discard the remaining Herbsaint or Absinthe.  Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.
About: The Sazerac, official cocktail of New Orleans, holds the distinction of being the world’s first cocktail, created in in 1838 by Antoine Amedie Peychaud.  The word cocktail comes from the French word “coquetier” for the double-ended egg cup Monsieur Peychaud used as a measuring cup.

Spy Girl
Glassware: Cocktail
Ingredients:

  • 6 ice cubes
  • 2 oz grapefruit juice
  • 2 oz Bombay Sapphire
  • 2 oz Lillet Blanc
  • 2 splashes Campari
  • 2 splashes sweet vermouth
  • 2 spirals grapefruit peel

To serve: Chill two 6oz cocktail classes. Fill cocktail shaker with ice and add all the
ingredients except the garnish. Shake vigorously to blend and chill.  Strain the mixture
evenly between the glasses and drape a grapefruit spiral over each rim.

The Vamp
Glassware: Cocktail
Ingredients:

  • Splash of Bourbon
  • ½ vodka
  • ¼ oz ruby port
  • ¼ oz Crème de Cassis

To Serve: Rinse a chilled cocktail glass with the bourbon. Fill a cocktail shaker with ice.
Add the vodka, port and Cassis and shake well. Strain into the prepared glass.

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