MixPhD - Premium Drinkware & Barware for Cocktail Enthusiasts

spirit-forward

black-russian

/contempora

Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Pour the ingredients into the old fashioned glass filled with ice cubes. Stir gently. 50 ml Vodka, 20 ml Coffee liqueur

boulevardier

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. 45 ml bourbon or rye whiskey, 30 ml bitter Campari, 30 ml sweet red vermouth

dry-martini

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. Notes: Squeeze oil from lemon peel onto the drink, or garnish with green olives if requested. 60 ml (2.0 US fl oz) gin, 10 ml (0.34 US fl oz) dry vermouth

french-connection

/contempora

Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Pour all ingredients directly into old fashioned glass filled with ice cubes. Stir gently. 3.5cl Cognac, 3.5cl Amaretto liqueur

hanky-panky

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Stirred over ice, strained into a chilled glass, garnished, and served up. 45 ml London dry gin, 45 ml Sweet red vermouth, 7.5 ml Fernet-Branca

manhattan

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. Notes: Garnish with a cocktail cherry. 50 ml Rye whiskey, 20 ml Sweet red vermouth, 1 dash Angostura bitters

martinez

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Stirred over ice, strained into a chilled glass, garnished, and served up. 45 ml London Dry Gin, 45 ml Sweet Red Vermouth, 1 Bar Spoon Maraschino Liqueur, 2 Dashes Orange Bitters

negroni

/the-unforg

Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Stir into glass over ice, garnish and serve. 3 cl gin, 3 cl sweet red vermouth, 3 cl Campari

old-fashioned

/the-unforg

Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Place sugar cube in old fashioned glass and saturate with bitter, add few dashes of plain water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Stir gently. Garnish with orange slice or zest, and a cocktail cherry. 45 ml bourbon or rye whiskey, 1 sugar cube, Few dashes Angostura bitters, Few dashes plain water

rusty-nail

/the-unforg

Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Pour all ingredients directly into an old fashioned glass filled with ice. Stir gently. 45 ml Scotch whisky25 ml Drambuie

sazerac

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Old fashioned glass. Method: Rinse a chilled old-fashioned glass with the absinthe, add crushed ice, and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the lemon peel for garnish. Notes: Note: The original recipe changed in the latter part of the 19th century. Rye whiskey was substituted when cognac became difficult to obtain.[2]. 5 cl cognac (or rye whiskey), 1 cl absinthe (or Herbsaint), One sugar cube, Two dashes Peychaud's Bitters

stinger

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. Notes: It has been suggested that during the 1920s the stinger ceased being an after-dinner cocktail, and instead should be consumed before dinner.[1] However, until recently the IBA listed the stinger as an after-dinner cocktail. 50 ml cognac, 20 ml white crème de menthe

tipperary

/new-era-dr

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. Garnish with a slice of orange. 5 cl Irish whiskey, 2.5 cl sweet red vermouth, 1.5 cl green Chartreuse, 2 dashes Angostura bitters

tuxedo

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Stir all ingredients with ice and strain into a cocktail glass. Garnish with a cherry and a twist of lemon zest. 3 cl gin (Old Tom), 3 cl dry Vermouth, 1/2 barspoon Maraschino, 1/4 barspoon Absinthe, 3 dashes orange bitters

vesper

/contempora

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into a cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass. 45 ml gin, 15 ml vodka, 7.5 ml Lillet Blanc

vieux-carré

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. 30 ml rye whiskey, 30 ml cognac, 30 ml sweet vermouth, 1 bar spoon Bénédictine, 2 dashes Peychaud's bitters