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RUSTY NAIL
INGREDIENTS:
1 1/2 OUNCES SCOTCH
1 1/2 OUNCES DRAMBUIE
2 ICE CUBES
SERVE IN: AN OLD FASHIONED GLASS
COMBINE THE SCOTCH AND DRAMBUIE IN THE OLD FASHIONED GLASS, ADD THE ICE, AND
STIR GENTLY.
PRESBYTERIAN
INGREDIENTS:
2-3 ICE CUBES
3 OUNCES BOURBON
2 OUNCES COLD GINGER ALE
2 OUNCES COLD CLUB SODA
1 STRIP LEMON PEEL
SERVE IN: 8 OUNCE HIGHBALL
COMBINE THE ICE CUBES, GINGER ALE, AND CLUB SODA IN THE HIGHBALL. TWIST THE
LEMON PEEL OVER THE GLASS AND DROP IT IN.
MORNING GLORY
INGREDIENTS:
1 1/2 OUNCES FRESH LEMON JUICE
1 TEASPOON SUPERFINE SUGAR
2 1/2 OUNCES SCOTCH
6 DROPS PERNOD
1 EGG WHITE
2 TEASPOONS HEAVY CREAM
3-4 ICE CUBES
SERVE IN: A 6 OUNCE COCKTAIL GLASS,
CHILLED
COMBINE THE LEMON JUICE ADN THE SUGAR IN A MIXING GLASS AND STIR TO DISSOLVE
THE SUGAR. ADD THE SCOTCH, PERNOD, EGG WHITE, HEAVY CREAM, AND ICE CUBES.
PLACE A SHAKER ON GLASS AND SHAKE. REPLACE SHAKER WITH A STRAINER AND POUR
INTO CHILLED GLASS.
BOSTON WARD 8
INGREDIENTS:
1 OUNCE FRESH LEMON JUICE
3 OUNCES BOURBON
1/2 OUNCE GRENADINE
3-4 ICE CUBES
1 SLICE ORANGE
1 DASH COLD CLUB SODA
SERVE IN: 8 OUNCE WINE GLASS, CHILLED
COMBINE THE LEMON JUICE, BOURBON, GRENADINE AND ICE IN A MIXING GLASS.
PLACE A SHAKER ON TOP OF THE GLASS AND SHAKE. REMOCE THE SHAKER, PLACE A
STRAINER ON TOP OF GLASS AND POUR INTO CHILLED GLASS. PLACE ORANGE SLICE IN
GLASS. RINSE SHAKER WITH CLUB SODA AND POUR INTO GLASS.
SAZERAC/ZAZARAC
INGREDIENTS:
3 OUNCES BOURBON
1/2 TEASPOON SUPERFINE SUGAR
1 ICE CUBE
1 STRIP LEMON PEEL
5 DROPS PEYCHAUD BITTERS OR
ANGOSTURA BITTERS
3 DROP OJEN OR PERNOD
SERVE IN: AN OLD FASHIONED GLASS
PLACE THE WHISKEY AND THE SUGER IN THE OLD FASHIONED GLASS AND STIR TO
DISSOLVE THE SUGAR. ADD THE ICE CUBE AND LEMON PEEL, AND TOP WITH THE BITTERS.
STIR BRIEFLY.
THE BRONX
INGREDIENTS:
1/2 OUNCE SWEET VERMOUTH
1/2 OUNCE DRY VERMOUTH
2 1/2 OUNCES GIN
1/4 ORANGE
3-4 ICE CUBES
SERVE IN: 4 OUNCE COCKTAIL GLASS,
CHILLED
COMBINE THE 2 VERMOUTHS, GIN, JUICE OF 1/4 AN ORANGE, AND ICE CUBES IN A
MIXING GALSS. DROP THE SQUEEZED ORANGE INTO THE MIXING GLASS, PLACE A SHAKED
ON TOP AND SHAKE. REPLACE THE SHAKER WITH A STRAINER AND POUR INTO GLASS.
WHISKEY HIGHBALL
INGREDIENTS:
2 OUNCES WHISKEY
2 ICE CUBES
4-6 OUNCES COLD CLUB SODE/GINGER ALE
SERVE IN: 6-8 OUNCE HIGHBALL GLASS
ADD ALL INGREDIENTS AND STIR QUICKLY AND LIGHTLY. USE A MEDIUM, RATHER THAN
TALL HIGHBALL.
GOLDEN FIZZ
INGREDIENTS:
1 1/2 OUNCES FRESH LEMON JUICE
3 OUNCES GIN
1 TSP SUPERFINE SUGAR
1 EGG
3-4 ICE CUBES
2 OUNCES COLD CLUB SODA
SERVE IN: 8 OUNCE WIN/COCKTAIL GLASS, CHILLED
COMBINE THE LEMON JUICE, GIN, AND SUGAR IN A MIXING GLASS AND
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