Return To Section Contents
PLACE 1 1/2 TEASPOONS OF SUGAR, 6 LEAVES OF FRESH MINT, AND A DASH OF COLD
WATER IN A HIGHBALL. USE A MUDDLER TO CRUSH THE MINT. FILL THE GLASS ALMOST
TO THE TOP WITH CRUSHED ICE, POUR IN THE BOURBON AND MIX IN WITH THE ICE. DRY
THE OUTSIDE OF THE GLASS AND PLACE IT IN A REFRIGERATOR FOR 1 HOUR OR A FREEZER
FOR 1/2 HOUR.
REMOVE THE GLASS, TOUCHING IT AS LITTLE AS POSSIBLE, SO THAT IT REMAINS
FROSTED. ADD SLICES OF LEMON, PLANT THE 2-3 SPRIGS OF MIND AND SPRINKLE THE
MINT WITH 1/4 TEASPOON SUGAR. PLACE 2-3 DROP OF BRANDY ON TOP AND SERVE WITH
STRAW.
ROB ROY
INGREDIENTS:
1/2 OUNCE SWEET VERMOUTH
3 OUNCES SCOTCH
6-8 ICE CUBES
1 STRIP ORANGE PEEL
SERVE IN: 4 OUNCE COCKTAIL GLASS
COMBINE THE VERMOUTH AND SCOTCH IN A MIXING GLASS AND FILL WITH ICE CUBES.
STIR GENTLY THEN PLACE A STRAINER ON TOP OF MIXING GLASS AND POUR INTO COCKTAIL
GLASS. TWIST THE ORANGE PEEL, TWIRL AROUND INSIDE OF GLASS, THEN DROP IT IN.
GIMLET
INGREDIENTS:
3 OUNCES GIN OR VODKA
2 ICE CUBES
2 OUNCES ROSE'S SWEETENED LIME JUICE
1 SLICE LIME
SERVE IN: 6 OUNCE WINE/COCKTAIL GLASS, CHILLED
PLACE THE GIN OR VODKA IN A 6 OUNCE GLASS AND ADD THE ICE. TOP WITH THE
LIME JUICE AND THE SLICE OF LIME.
OLD FASHIONED
INGREDIENTS:
1/2 LUMP SUGAR
A DASH OF ANGOSTURA BITTERS
A DROP OF COLD WATER
2-3 ICE CUBES
3 OUNCES OF BOURBON, SCOTCH, OR
BLENDED WHISKEY
1 STRIP LEMON PEEL
1 SLICE ORANGE (OPTIONAL)
1 MARASCHINO CHERRY (OPTIONAL)
SERVE IN: AN OLD FASHIONED GLASS
IN THE OLD FASHIONED GLASS, PLACE THE 1/2 LUMP OF SUGAR, DASH OF BITTERS AND
THE DROP OF COLD WATER. CRUSH THE SUGAR SO THAT IT IS TOTALLY DISSOLVED. ADD
THE ICE CUBES AND WHISKEY AND STIR WELL. TWIST THE LEMON PEEL OVER THE DRINK,
TWIRL THE EDGE AROUND THE GLASS AND DROP IN.
|
|