mixPHD recommended barwear deals @ Amazon
/contempora
Ingredients: Served: Straight up: chilled, without ice. Drinkware: Champagne flute. Method: Add dash of Angostura bitter onto sugar cube and drop it into champagne flute. Add cognac followed by gently pouring chilled champagne. Garnish with orange slice and maraschino cherry. 9cl Champagne, 1cl Cognac, 2 dashes Angostura bitters, 1 Sugar cube
2
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
3
/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
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
0
Ingredients: Served: Straight up: chilled, without ice. Drinkware: Wine glass (white). Method: Add the crème de cassis to the bottom of the glass, then top up with wine. Notes: A recipe can be found at the International Bartenders Association website. 9 cl (9 parts) white wine, 1 cl (1 part) crème de cassis
1
/new-era-dr
Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Fill a double old-fashioned glass with ice. Pour in the Fernet-Branca, fill the glass with cola. Stir gently. 5 cl Fernet-Branca, Cola to top up
Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour ingredients into a cocktail shaker with ice. Shake briskly and then strain into a chilled cocktail glass. 3 cl crème de menthe (green), 3 cl crème de cacao (white), 3 cl cream
Ingredients: Served: On the rocks: poured over ice. Drinkware: Silver cup or highball glass. Method: In a highball glass gently muddle the mint, sugar and water. Fill the glass with cracked ice, add Bourbon and stir well until the glass is well frosted. Garnish with a mint sprig. 6 cL (2.0 US fl oz) bourbon whiskey, 4 mint leaves, 1 teaspoon powdered sugar, 2 teaspoons water
Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake ingredients together in a mixer with ice. Strain into glass, garnish and serve. 1.5 cl (3 parts) brandy, 4.5 cl (9 parts) port, 1 cl (2 parts) egg yolk
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
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
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
Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass. 30 ml cognac, 30 ml crème de cacao (brown), 30 ml fresh cream
6
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
Ingredients: Served: Straight up: chilled, without ice. Drinkware: Champagne flute. Method: Pour peach purée into chilled glass, add sparkling wine. Stir gently. Notes: Traditionally a Bellini uses white peaches for the fruit. 10 cl (2 parts) Prosecco, 5 cl (1 part) fresh peach purée
4
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
