The Dark ‘N’ Stormy
First created and trademarked by Bermuda’s Gosling’s Export Limited — Bermuda’s oldest business house! This boldly crisp cocktail is wildly popular with maritimers of Bermuda and Australia, who later introduced it to sailors in the mid-Atlantic. Today, you will find this drink on nearly every bar menu in the northeastern US.
- 2 oz. Goslings Black Seal Rum (or alternative dark rum)
- Fill Goslings Ginger Beer (or alternative ginger beer – we think, the more bitter the better)
- Ice cubes
- Lime slice (garnish)
Instructions: Fill glass with ice, add dark rum, fill with ginger beer, garnish with a lime wedge.
Glass: Champagne flute or a large bucket with ice
- 2 oz. top-shelf gin
- 3 oz. Champagne
- 1 Tbs. fresh lemon juice
- White sugar
- Zest of lemon
Instructions: Use lemon wedge to wet the rim of the glass, then dust with sugar. In a martini shaker, add gin, lemon juice and a pinch of sugar over ice. Shake vigorously for 5-10 seconds. Strain into sugar-rimmed flute or a large bucket over ice. Fill with Champagne and garnish with a lemon zest or a lemon twist (wedge).
- 1.5 oz. top-shelf vodka
- 1.5 oz. top-shelf gin
- 1 oz. of ice
- 1 drop dry vermouth
- 1 olive (garnish)
- 1 twist of lemon (garnish)
- 1 cocktail onion (garnish, “Gibson Martini”)
Instructions: Place glass in freezer for five minutes (or fill with ice and water to chill). Pour vodka and gin over ice in the martini shaker and cover. Shake five times slowly, once up, once down. Remove lid from shaker and stir slowly—twice one direction, twice the other. Add one drop of vermouth to the chilled glass and dump out immediately. Pour vodka/gin into martini glass. Brush the lip of the glass with the twist and drop it in. Drop in a large green olive, twist or cocktail onion. Toast – remember, always look at the eyes of the person you are toasting! Sip.
Story goes that this drink was invented in Florence, Italy in the early 20th century at Caffè Casoni when Count Camillo Negroni requested a stronger variation of the classic “Americano”. Bartender Fosco Scarselli swapped soda water for gin, garnished it with an orange instead of a lemon and from there came success. Orson Welles said: “The bitters are excellent for your liver, the gin is bad for you. They balance each other.”
- 1 oz. top-shelf gin
- 1oz. Campari
- 1 oz. ounce sweet Vermouth
- Orange slice (garnish)
Instructions: Fill glass half way with ice. Pour gin, Campari, vermouth and stir. Top with ice. Garnish with an orange slice.
Love Campari drinks? See a recipe for the Venetian Spritz.
This drink isn’t so much classic as it is festive. …Conflicting reports on its origin, but we like to think of it is a light and refreshing take on the mimosa.
Glass: Champagne flute
- 4 oz. Champagne or sparkling wine
- 1/2 oz. vodka
- 1 Tbsp. Crème de cassis
- 1 oz. cranberry juice
- Cranberries (garnish)
Instructions: Place vodka, Crème de cassis and cranberry juice in a cocktail shaker, shake lightly for five seconds. Pour in a champagne flute over crushed ice and fill with champagne. Garnish with fresh cranberries.
First created in 1894 by a bartender at the Waldorf Hotel in New York City – named for the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith.
- 2 ounces scotch
- 1 ounce sweet vermouth
- 2 dashes Peychaud’s Bitters
- Real* maraschino cherry (garnish) *Maraschino cherries are made from marasca cherries from Croatia and preserved in Italy’s maraschino liqueurs.)
Instructions: Place scotch, bitters and vermouth in a cocktail shaker with ice. Shake for ten to fifteen seconds and strain into a chilled cocktail glass and garnish.
Said to have originated around World War I in either London or Paris – ownership of recipe claimed by the Ritz Hotel in Paris.
- 2 oz Cognac
- 1/2 oz Cointreau
- 3/4 ounce lemon juice
- Lemon twist (garnish)
Instructions: Shake ice, liquor and lemon juice in a martini shaker and strain into a sugar rimmed glass. Garnish with lemon twist.
Drink with style. Drink responsibly.
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