BARTENDER’S RECIPES 3

BARTENDER’S RECIPES 3

196. BELLINI

Champagne and peaches! A dynamite duo, baby.

1 fresh peach

Chilled brut champagne

1. Puree peach in a blender.

2. Pour into champagne glass.

3. Add chilled champagne.

197. BELLINI PUNCH

Come quickly I’m tasting stars—the immortal words of

the man himself…Dom Perignon.

Fresh peaches

Iced brut champagne

1 tablespoon lemon juice

Sugar

1. In a blender, puree enough peaches to cover the

bottom of a punch bowl.

2. Pour the peach mixture into a punch bowl.

3. Add approximately three times as much champagne

to peach mixture.

4. Add lemon juice and sugar to taste.

5. Stir.

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126 BARTENDER’S RECIPES

198. IMPERIAL FIZZ

Conquer the empire. One glass at a time.

1 ounce bourbon

1/2 ounce lemon juice

1/2 teaspoon sugar

Chilled champagne

1. Fill cocktail shaker with ice.

2. Add bourbon, lemon juice, and sugar.

3. Shake.

4. Strain into a chilled champagne glass.

5. Fill with champagne.

199. FROZEN BIKINI

Icy and tingly in all the right places.

2 ounces vodka

1 ounce peach schnapps

3 ounces peach nectar

2 ounces orange juice

Splash of fresh lemon juice

1 ounce chilled champagne

4 ounces crushed ice

1. Pour vodka, peach schnapps, peach nectar, juices,

and ice into a blender.

3. Blend until smooth.

4. Pour into a goblet.

5. Top with champagne.

200. CHAMBORD ROYALE

SPRITZER

Be a part of the court even if you don’t own a crown.

1 1/2 ounces Chambord

Chilled champagne

Club soda

1. Pour Chambord into a wine glass.

2. Add splash of champagne.

3. Fill with club soda.

201. CHAMPAGNE CUP

My cup runneth over. Give me a bigger one.

4 teaspoons powdered sugar

6 ounces club soda

1 ounce triple sec

2 ounces brandy

16 ounces chilled champagne

1. Fill a pitcher with ice.

2. Add powdered sugar, club soda, triple sec, and

brandy.

3. Add champagne.

4. Stir.

5. Decorate with fruits in season and cucumber rind

on side of pitcher.

6. Top with mint.

7. Serve in red wine glasses.

(Serves 6)

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128 BARTENDER’S RECIPES

202. MIMOSA

This classic brunch drink is perfect for anytime of day;

enjoy it at breakfast, lunch, or dinner.

3 ounces chilled champagne

3 ounces chilled orange juice

1. Pour champagne and orange juice into champagne

flute.

203. CARIBBEAN CHAMPAGNE

Isaac can’t make these fast enough on the Pacific Princess.

1/2 teaspoon light rum

1/2 teaspoon banana liqueur

Dash of orange bitters

4 ounces chilled brut champagne

1 banana slice

1. Pour rum, banana liqueur, and bitters into a

chilled champagne glass.

2. Add champagne.

3. Stir gently.

4. Float banana slice on top.

204. CHAMPAGNE FRAISE

Remember the first time someone dropped a strawberry in

your champagne? Delicious.

1/2 teaspoon strawberry liqueur

1/2 teaspoon Kirsch

4 ounces chilled brut champagne

1 large strawberry

1. Pour strawberry liqueur and Kirsch into a chilled

champagne glass.

2. Swirl the glass, coating with strawberry liqueur

and Kirsch.

3. Top with champagne.

4. Float strawberry on top.

205. TINTORETTO

A delightful and unexpected “pair” of flavors.

1 pear

Chilled champagne

Dash of pear brandy

1. Puree pear in blender.

2. Pour 1/2 ounce pear puree into a champagne glass.

3. Top with champagne.

4. Add pear brandy.

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130 BARTENDER’S RECIPES

206. VALENCIA

A bubbly citrus bonanza.

2 ounces apricot brandy

1 ounce orange juice

2 to 3 dashes orange bitters

Chilled champagne

1. Fill cocktail shaker with ice.

2. Add apricot brandy, orange juice, and bitters.

3. Shake.

4. Strain into a goblet.

5. Top with champagne.

207. SPARKLING WINE

POLONAISE

A teaser that you can’t skirt.

1 teaspoon blackberry liqueur

1 teaspoon blackberry brandy

1/2 teaspoon cognac

3 ounces chilled dry sparkling wine

Sugar

1. Moisten champagne glass with blackberry liqueur.

2. Sugar frost rim.

3. Add blackberry brandy, cognac, and sparkling

wine.

4. Gently stir.

208. SPARKLING WINE

JULEP

For the Frenchman at the Derby who shuns bourbon.

1 mint sprig

1 tablespoon sugar syrup

1 1/2 ounces brandy

3 ounces chilled dry sparkling wine

1. Pour sugar syrup and mint sprig into champagne

glass.

2. Crush mint in sugar syrup.

3. Fill glass with crushed ice.

4. Add brandy.

5. Fill with sparkling wine.

6. Gently stir.

7. Garnish with a mint sprig.

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132 BARTENDER’S RECIPES

209. CHAMPAGNE

MANHATTAN

Step One: Don top hat and tails. Step two: Hit the town.

Step three: Leave an empty bottle of champagne at every

stop.

1 ounce Canadian whiskey

1/4 ounce sweet vermouth

Dash of Angostura bitters

3 ounces chilled brut champagne

1 brandied cherry

1. Fill cocktail shaker with ice.

2. Add whiskey, vermouth, and bitters.

3. Stir.

4. Strain into a chilled champagne glass.

5. Top with champagne.

6. Float brandied cherry on top.

210. CHAMPAGNE NORMANDE

Lord Maynard Keynes said, “My only regret is that I did

not drink more champagne.” Don’t be like him.

1 teaspoon Calvados

1/2 teaspoon sugar

Dash of Angostura bitters

4 ounces chilled brut champagne

1. Pour Calvados, sugar, and bitters into chilled

champagne glass.

2. Stir.

3. Top with champagne.

4. Stir gently.

211. CHAMPAGNE NOYAUX

Don’t hold back. Go nuts.

1/2 ounce crème de noyaux

1 teaspoon lime juice

1 large toasted almond

4 ounces chilled brut champagne

Lime slice

1. Pour crème de noyaux and lime juice into a chilled

champagne glass.

2. Add the almond.

3. Top with champagne.

5. Float a lime slice on top.

212. SAVOY SPRINGTIME

I’m stomping at the Savoy with a glass of champagne in

my hand. Life couldn’t be better.

1/4 ounce gin

1/4 ounce Cointreau

1/4 ounce fresh orange juice

Chilled champagne

1. Pour gin, Cointreau, and orange juice into a

champagne glass.

2. Top with champagne.

3. Stir gently.

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134 BARTENDER’S RECIPES

213. KING’S PEG

A favorite of the Versailles crowd way back when.

2 1/2 ounces cognac

Chilled champagne

1. Fill wine glass with ice cubes.

2. Add cognac.

3. Top with champagne.

214. MOSCOW MIMOSA

What all the well-heeled Muscovites will be drinking this

season.

3 ounces chilled champagne

3 ounces orange juice

1/2 ounce vodka

1. Pour champagne, orange juice, and vodka into

wine glass.

2. Stir gently.

215. ROYAL SCREW

A drink fit for a king, a queen, and a castle full of concubines.

2 ounces cognac

2 ounces orange juice

Chilled champagne

1. Pour cognac into a champagne glass.

2. Add orange juice.

3. Stir gently.

4. Top with champagne.

216. ROYAL PEACH FREEZE

Peaches and champagne never tasted so majestic.

1 1/2 ounces champagne

2 ounces peach schnapps

2 ounces orange juice

1/2 ounce Rose’s lime juice

3 ounces crushed ice

1. Pour champagne, peach schnapps, juices, and ice

into a blender.

2. Blend until smooth.

3. Pour into a goblet.

number 135

136 BARTENDER’S RECIPES

217. SPARKLING GALLIANO

“Champagne, if you are seeking the truth, is better than a

lie detector.” So said Graham Greene; try this and see if you

agree.

1/2 ounce Galliano

1/2 teaspoon lemon juice

4 ounces chilled brut champagne

Cucumber peel

1. Pour Galliano and lemon juice into a chilled

champagne glass.

2. Top with champagne.

3. Garnish with a cucumber peel.

218. CHAMPAGNE

OLD-FASHIONED

A trio of classic perennials that never goes out of style.

1/2 ounce Grand Marnier

Dash of orange bitters

Chilled brut champagne

1. Pour Grand Marnier and bitters into an oldfashioned

glass with ice.

2. Top with champagne.

3. Garnish with a cherry and an orange slice.

219. CHARTREUSE

CHAMPAGNE

Lime green bubbly for our favorite Irish holiday.

1/2 teaspoon green Chartreuse

1/2 teaspoon cognac

4 ounces chilled brut champagne

1. Pour green Chartreuse, cognac, and champagne

into a chilled champagne glass.

2. Stir gently.

3. Garnish with twisted lemon peel.

220. ORANGE CHAMPAGNE

Knock, knock. Who’s there? Orange. Orange who? Orange

you glad you ordered another glass of this?

Spiraled orange peel

2 teaspoons curacao

4 ounces chilled brut champagne

1. Drop the spiraled orange peel into chilled champagne

glass.

2. Add curacao and champagne.

3. Stir gently.

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138 BARTENDER’S RECIPES

221. CHERRY CHAMPAGNE

My cherie amour. This tastes great, so pour me some more.

1/2 ounce iced cherry liqueur

4 ounces chilled brut champagne

1/2 pitted cherry

1. Pour cherry liqueur into a chilled champagne

glass.

2. Fill with champagne.

3. Float cherry on top.

222. MELBA CHAMPAGNE

A delicate dessert that delights from head to toe.

1/2 ounce raspberry brandy

4 ounces chilled brut champagne

1 fresh raspberry

Raspberry sherbet

1. Pour raspberry brandy into a chilled champagne

glass.

2. Add champagne and fresh raspberry.

3. Use a melon baller to scoop a single ball of sherbet.

4. Float sherbet on top.

223. GULF STREAM

A drink that goes straight to your head. You might need a

co-pilot for this one.

1 ounce blue curacao

3 ounces champagne

1/2 ounce light rum

1/2 ounce brandy

6 ounces lemonade

1 ounce lime juice

3 ounces crushed ice

Sugar

1. Pour curacao, champagne, light rum, brandy,

lemonade, lime juice, and ice into a blender.

2. Pour into a sugar-rimmed parfait glass.

3. Garnish with a whole strawberry.

224. ARISE MY LOVE

And bring me the bottle of fizzy.

1 teaspoon crème de menthe

Chilled champagne

1. Pour crème de menthe into a champagne flute.

2. Top with champagne.

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140 BARTENDER’S RECIPES

225. STOCKHOLM 75

Fun fact: In 1901, Stockholm hosted the awarding of the

first Nobel prizes.

3/4 ounce citrus vodka

3/4 ounce sugar syrup

3/4 ounce lemon juice

5 ounces chilled champagne

Sugar

1. Fill cocktail shaker with ice.

2. Add vodka, sugar syrup, and lemon juice.

3. Shake.

4. Strain into a sugar-rimmed oversized cocktail

glass.

5. Top with champagne.

226. NIJINSKI BLINI

Lord Byron said: “A woman should never be eating or

drinking, unless it be lobster salad and champagne.” Sign

me up!

1 ounce vodka

2 ounces pureed peaches

1/2 ounce lemon juice

Splash of peach schnapps

Splash of chilled champagne

1. Pour vodka, peach puree, lemon juice, peach

schnapps, and champagne into champagne flute.

2. Stir gently.

227. SCOTCH ROYALE

Hey there, Macbeth: I know that champagne gives you a

kick, but let’s keep the kilt on next time.

1 sugar cube

1 1/2 ounces scotch

Dash of Angostura bitters

Chilled champagne

1. Place sugar cube in a champagne flute.

2. Add scotch and bitters.

3. Fill with champagne.

228. TYPHOON

Typhoon season is usually a cause for alarm except when

this libation blows in.

1 ounce gin

1/2 ounce anisette

1 ounce lime juice

Chilled champagne

1. Fill cocktail shaker with ice.

2. Add gin, anisette, and lime juice.

3. Shake.

4. Strain into a collins glass with ice.

5. Top with champagne.

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142 BARTENDER’S RECIPES

229. DIAMOND FIZZ

Diamonds are a girl’s best friend, especially when they’re

paired with bubbly.

Juice of 1/2 lemon

1 teaspoon powdered sugar

2 ounces gin

Chilled champagne

1. Fill cocktail shaker with ice.

2. Add lemon juice, powdered sugar, and gin.

3. Shake.

4. Strain into a highball glass with ice.

5. Fill with champagne.

6. Stir.

230. FRENCH 75

Fun fact: Named in honor of a World War I French field

gun. Indulge and make love, not war.

Juice of 1 lemon

2 teaspoons powdered sugar

2 ounces gin

Chilled champagne

1. Pour lemon juice, powdered sugar, and gin into a

collins glass.

2. Stir.

3. Add ice.

4. Fill with champagne.

5. Stir.

6. Garnish with a lemon or an orange slice and a cherry.

7. Serve with straws.

231. LUXURY COCKTAIL

Champagne wishes, caviar dreams…buy me a yacht and

hear me scream.

3 ounces brandy

2 dashes orange bitters

3 ounces chilled champagne

1. Fill a cocktail shaker with brandy, champagne,

and bitters.

2. Stir.

3. Pour into a champagne flute.

232. AMERICANA

President Dwight D. Eisenhower on America: “Some people

wanted champagne and caviar when they should have

had beer and hot dogs.” You know whose side we’re on.

1/4 ounce Tennessee whiskey

1/2 teaspoon sugar

1 to 2 dashes Angostura bitters

Chilled champagne

Peach slice

1. Pour whiskey, sugar, and bitters into a collins glass.

2. Stir until sugar dissolves.

3. Fill with champagne.

4. Add peach slice.

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144 BARTENDER’S RECIPES

233. LONDON SPECIAL

Taking the posh down a peg or two, Clement Attlee once

said, “The House of Lords is like a glass of champagne that

has stood for five days.” Don’t keep this drink waiting; bottoms

up!

Orange peel

1 sugar cube

2 dashes of Angostura bitters

Chilled champagne

1. Drop orange peel into champagne flute.

2. Add sugar cube and bitters.

3. Fill with champagne.

4. Stir.

234. BLACK VELVET

An Irish favorite: one part pub, one part castle.

One part Guinness (preferably on draft)

One part champagne

1. Combine equal amounts of Guinness and champagne

in a chilled collins glass.

2. Stir.

235. CHICAGO

Sure to warm you up on the windiest of days.

1 1/2 ounces brandy

Dash of curacao

Dash of Angostura bitters

Chilled brut champagne

Sugar

1. Fill cocktail shaker with ice.

2. Add brandy, curacao, and bitters.

3. Shake.

4. Strain into a sugar-rimmed goblet or wine glass.

5. Fill with champagne.

236. CONCORDE

The Captain has turned on the “Drinking” sign. Please feel

free to move about the cabin.

2 ounces cognac

2 ounces chilled pineapple juice

Champagne

1. Fill cocktail shaker with ice.

2. Add cognac and pineapple juice.

3. Stir.

4. Strain into a champagne glass with cracked ice.

5. Fill with champagne.

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146 BARTENDER’S RECIPES

237. DEATH IN THE

AFTERNOON

Parlez-vous francais? The French refer to a climax as “le

petit mort” or “the little death.”

1 1/2 ounces Pernod

Chilled champagne

1. Pour Pernod into a chilled champagne glass.

2. Fill with champagne.

238. EVE

Drink deeply from the Tree of Knowledge. Fig leaf optional.

1/2 teaspoon Pernod

1 tablespoon cognac

2 teaspoons sugar

2 teaspoons curacao

Chilled pink sparkling wine

1. Pour Pernod into a large wine glass.

2. Swirl to coat sides of glass with Pernod.

3. Add cognac.

4. In a bowl, combine sugar and curacao until sugar

dissolves.

5. Add mixture to wine glass.

6. Stir.

7. Add ice cubes.

8. Fill with sparkling wine.

239. FRENCH LIFT

A drink popularized by Pierre Wonka. Fizzy lifting French

drink, indeed.

3 ounces chilled dry sparkling wine

1/2 ounce grenadine

2 ounces Perrier water

3 or 4 fresh blueberries

1. Pour sparkling wine into a champagne glass.

2. Add grenadine.

3. Fill with Perrier water.

4. Float blueberries on top.

240. FROBISHER

Named for a famous adventurer. Have a couple of these

and find out where they’ll take you.

2 ounces gin

3 dashes Angostura bitters

Chilled champagne

1. Pour gin and bitters into highball glass with ice.

2. Stir.

3. Fill with champagne.

4. Garnish with a lemon twist.

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148 BARTENDER’S RECIPES

241. PRINCE OF WALES

Strong enough for a king, but made for a prince.

1 ounce Madeira

1 ounce brandy

3 or 4 drops curacao

2 dashes Angostura bitters

Chilled champagne

1. Fill cocktail shaker with ice.

2. Add Madeira, brandy, curacao, and bitters.

3. Shake.

4. Strain into champagne glass.

5. Fill with champagne.

6. Garnish with an orange slice.

242. AIRMAIL

Always delivers, right on time.

1 ounce white rum

1/2 ounce lime juice

1/2 ounce honey syrup

3 ounces champagne

1. Fill cocktail shaker with ice.

2. Add rum, lime juice, and honey syrup.

3. Shake.

4. Strain into chilled champagne glass.

5. Top with champagne.

243. CHAMPAGNE BUCK

A few glasses of this concoction and you’ll want to dance

in the snow “buck” naked.

1/2 ounce gin

1/4 ounce cherry brandy

1/4 ounce orange juice

Chilled champagne

Orange peel

1. Build gin, cherry brandy, and orange juice into a

highball glass.

2. Fill with champagne.

3. Add orange peel.

244. BARBOTAGE OF

CHAMPAGNE

“When her guests were awash with champagne and with

gin, she was recklessly sober, as sharp as a pin.”

—William Plomer

Dash of Angostura bitters

1/2 teaspoon sugar

Dash of lemon juice

Chilled champagne

Orange peel

1. Build bitters, sugar, and lemon juice in a collins

glass.

2. Fill the glass half-full with crushed ice.

3. Fill with champagne.

4. Add orange peel.

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150 BARTENDER’S RECIPES

245. CHAMPAGNE COBBLER

A snow cone for the posh kids.

1/4 ounce lemon juice

1/4 ounce orange curacao

Champagne

1. Fill a double old-fashioned glass two-thirds full

with shaved ice.

2. Add lemon juice and curacao.

3. Stir.

4. Fill with champagne.

5. Garnish with an orange slice.

246. CHAMPAGNE COOLER

Drink this while enjoying your balcony view of the city

scape on a steamy summer night.

1/2 ounce brandy

1/2 ounce Cointreau

Champagne

Mint sprig

1. Pour brandy and Cointreau into a collins glass

with ice.

2. Fill with champagne.

3. Add mint sprig.

247. LAST THOUGHT

COCKTAIL

Ensures that the night’s final ruminations are warm and

fuzzy. Need us to tuck you in?

1 ounce brandy

1 ounce champagne

1. Fill a cocktail shaker with brandy and champagne.

2. Stir.

3. Strain into a cocktail glass.

248. CHAMPAGNE NUT

COCKTAIL

Sometimes you feel like a nut. Sometimes you feel like a

rich nut.

1/2 ounce crème de noyaux

1/2 ounce crème de cacao

Champagne

1 almond

1. Layer crème de noyaux and crème de cacao in a

cocktail glass.

2. Fill with champagne.

3. Add almond.

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152 BARTENDER’S RECIPES

249. CHAMPAGNE SIDECAR

Careful with that crystal flute—dangerous curves ahead!

1/4 ounce lemon juice

1/4 ounce brandy

1/4 ounce Cointreau

Champagne

1. Fill cocktail shaker with ice.

2. Add lemon juice, brandy, and Cointreau.

3. Shake.

4. Strain into a cocktail glass.

5. Fill with champagne.

250. CHAMPAGNE SOUR

Not as bitter as the name suggests. But what champagne

drink is?

1/2 ounce lemon juice

1/2 teaspoon sugar

Chilled champagne

1. Pour lemon juice and sugar in a sour glass.

2. Fill with champagne.

3. Garnish with a lemon slice or a cherry.

251. CUCUMBER CHAMPAGNE

Sure to get you pickled.

1 ounce Benedictine

1/2 ounce lemon juice

Champagne

1. Pour Benedictine and lemon juice in a collins

glass with ice.

2. Fill with champagne.

3. Garnish with lemon peel.

252. SOYER AU CHAMPAGNE

COCKTAIL

“How about a nightcap on the company. My company.”

—James Bond, The Spy Who Loved Me

1 tablespoon vanilla ice cream

1/4 ounce maraschino liqueur

1/4 ounce orange curacao

1/4 ounce brandy

Chilled champagne

1. Put vanilla ice cream in a chilled champagne glass.

2. Add maraschino liqueur, curacao, and brandy.

3. Fill with champagne.

4. Garnish with an orange slice and a cherry.

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154 BARTENDER’S RECIPES

253. WALSH CHAMPAGNE

COCKTAIL

Mrs. Walsh never touches champagne. Unless she’s

thirsty.

1 teaspoon sugar

1 mint sprig

1 lemon twist

Champagne

1. Build sugar, mint sprig, and lemon twist in a

collins glass with ice.

2. Fill with champagne.

3. Float a cherry on top.

254. CHAMPAGNE COMFORT

Silver screen icon Bette Davis nailed it when she said:

“There comes a time in every woman’s life when the only

thing that helps is a glass of champagne.”

Splash of Southern Comfort

2 dashes Angostura bitters

Champagne

Peach slice

1. Pour Southern Comfort and bitters in a champagne

glass.

2. Fill with champagne.

3. Add a peach slice.

255. CHAMPAGNE ISLAND

Where fantasies really do come true. The plane! The plane!

Splash of orange curacao

2 dashes Angostura bitters

Chilled champagne

1. Pour curacao and bitters into a chilled cocktail

glass.

2. Fill with champagne.

3. Garnish with a twist of lemon.

256. CHAMPAGNE

GREENBAUM

Bartender’s gonna set you up with the Spirit in the Sky.

1 1/2 ounces vodka

3/4 ounce melon liqueur

Dash of Rose’s lime juice

Chilled champagne

1. Layer vodka, melon liqueur, lime juice, and

champagne in a champagne flute.

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156 BARTENDER’S RECIPES

257. CHAMPAGNE

NAPOLEON

The General once said, “I drink champagne when I win, to

celebrate…and I drink champagne when I lose, to console

myself.”

3/4 ounce Mandarine Napoleon

Splash of orange juice

Chilled champagne

1. Pour Mandarine Napoleon into a champagne flute.

2. Add orange juice.

3. Fill with champagne.

258. VIRTUAL REALITY

Sometimes, even better than the real thing.

1/3 ounce Calvados

1 ounce gin

3/4 ounce grenadine

3/4 ounce lemon juice

Chilled champagne

1. Fill cocktail shaker with ice.

2. Add Calvados, gin, grenadine, and lemon juice.

3. Shake.

4. Strain into a highball glass with ice.

5. Top with champagne.

259. PICK ME UP

Off the floor, that is.

1 ounce cognac

2/3 ounce orange juice

1/3 ounce grenadine

Chilled champagne

1. Pour cognac, orange juice, and grenadine into a

champagne flute.

2. Fill with champagne.

3. Garnish with an orange slice and a cherry.

260. KIR ROYALE

Founding Father Benjamin Franklin’s wise words: “He who

drinks fast pays slow.”

6 ounces champagne

Splash of crème de cassis

1. Pour champagne into champagne flute.

2. Add splash of crème de cassis.

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158 BARTENDER’S RECIPES

261. KIR IMPERIAL

Purple, the color of royalty.

3/4 ounce raspberry liqueur

Champagne

1. Pour raspberry liqueur in champagne flute.

2. Fill with champagne.

262. CHAMPS-ELYSEES

Puts extra sparkle in the City of Lights.

2/3 ounce Cointreau

2/3 ounce strawberry liqueur

Chilled champagne

1. Pour Cointreau and strawberry liqueur into a

champagne flute.

2. Fill with champagne.

3. Garnish with small strawberry.

263. CHAMPAGNE SUGARPOP

“Champagne is the only wine that leaves a woman beautiful

after drinking it.” So saith Madame de Pompadour.

Don’t argue with her.

1 sugar cube

2 dashes Angostura bitters

1 ounce cognac

Chilled champagne

1. Place sugar cube in a champagne flute.

2. Add bitters and cognac.

3. Fill with champagne.

264. RITZ FIZZ

Dressed up like a million-dollar trouper? Accessorize with

this!

Dash of amaretto

Dash of blue curacao

Dash of lemon juice

Champagne

1. Add the dashes of amaretto, curacao, and lemon

juice in a champagne flute.

2. Fill with champagne.

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160 BARTENDER’S RECIPES

265. ROULETTE

Where she stops, nobody knows. Except the bartender.

1 ounce blue curacao

Chilled champagne

1. Pour curacao into a champagne flute.

2. Fill with champagne.

3. Garnish with a mint sprig.

266. POMME FIZZ

An apple a day, you say? Just one? Perish the thought!

1/2 ounce vermouth

1/2 ounce apple juice concentrate

2 ounces champagne

1. Fill cocktail shaker with ice.

2. Add vermouth and apple juice concentrate.

3. Shake.

4. Strain into a champagne glass.

5. Top with champagne.

6. Garnish with an apple chip.

267. CHAM CHAM

Note the absence of “pagne” and “bord.” That’s not an accident.

5 ounces champagne

1/2 ounce Chambord

Raspberries

1. Pour champagne into a champagne glass.

2. Add Chambord to taste.

3. Float raspberries on top.

268. SLAMMER ROYALE

Aptly named.

6 ounces tequila

4 ounces champagne

1. Pour tequila and champagne into a cocktail

shaker.

2. Stir.

3. Pour into shot glasses.

4. Slam glasses on table to create fizz.

(Serves 5)

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162 BARTENDER’S RECIPES

269. PUSH

Hey barkeep–push another one of these my way.

1/2 ounce apricot brandy

1/2 ounce amaretto

3 ounces pineapple juice

Chilled champagne

1. Fill cocktail shaker with ice.

2. Add apricot brandy, amaretto, and pineapple juice.

3. Stir.

4. Strain into a collins glass with ice.

5. Fill with champagne.

6. Garnish with a lime wheel and cherry.

270. MONTE CARLO

Odds are you’ll like this one.

1 1/2 ounces gin

3/4 ounce crème de menthe

3/4 ounce lemon juice

Champagne

1. Fill cocktail shaker with ice.

2. Add gin, crème de menthe, and lemon juice.

3. Shake.

4. Strain into a highball glass with ice.

5. Fill with champagne.

271. APPLE STRUDEL

Tell Grandma you’re sneaking off to the kitchen for some

of this. She’ll be none the wiser.

1 1/2 ounces vodka

1/2 ounce honey liqueur

1/2 ounce blackberry puree

Dash of vanilla syrup

2 ounces apple juice

Champagne

1. Fill cocktail shaker with ice.

2. Add vodka, honey liqueur, blackberry puree,

vanilla syrup, and apple juice.

3. Shake.

4. Strain into a collins glass with ice.

5. Top with champagne.

272. LEMONHEAD

Sweet, fizzy, and tart, like your favorite candy in a glass.

1/2 fresh lemon

1 teaspoon powdered sugar

1 teaspoon water

2 1/2 ounces champagne

1. Squeeze lemon into a chilled cocktail shaker.

2. Add sugar and water to lemon.

3. Stir.

4. Pour into a cocktail glass.

5. Fill cocktail glass with shaved ice.

6. Add champagne.

7. Stir.

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164 BARTENDER’S RECIPES

273. 90210 ICED TEA

All the rage on Rodeo Drive.

1 ounce sour mix

1 ounce gin

1 ounce white rum

1 ounce tequila

1 ounce Tia Maria

1 ounce vodka

Chilled champagne

1. Pour sour mix, gin, white rum, tequila, Tia Maria,

and vodka into a zombie glass.

2. Fill with champagne.

274. BORDEAUX BITTER

The best of France and Italy, in the palm of your hand.

1 ounce Campari

Champagne

1. Pour Campari and champagne into deep-saucer

champagne glass.

2. Stir.

275. DUBONNET FIZZ

A splendid combination of flavors, sure to liven the

gathering.

1 ounce orange juice

2 ounces Dubonnet

Champagne

1. Fill cocktail shaker with ice.

2. Add orange juice and Dubonnet.

3. Shake.

4. Strain into an old-fashioned glass.

5. Fill with champagne.

276. CORPSE REVIVER

Sure to jolt the most reticent party guest back to life.

2 dashes of grenadine

2/3 ounce lemon juice

2/3 ounce orange juice

2/3 ounce brandy

Champagne

1. Fill cocktail shaker with ice.

2. Add grenadine, juices, and brandy.

3. Shake.

4. Strain into an old-fashioned glass.

5. Top with champagne.

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166 BARTENDER’S RECIPES

277. FONTANA

Sip on this while basking on a sun-drenched Italian

piazza. Or just pretend you are.

1 ounce orange juice

1 ounce Campari

1/2 ounce Cointreau

1/2 ounce Grand Marnier

Champagne

1. Fill cocktail shaker with ice.

2. Add orange juice, Campari, Cointreau, and Grand

Marnier.

3. Shake.

4. Strain into an old-fashioned glass.

5. Top with champagne.

6. Garnish with shredded lemon peel.

278. FRENCH 90

“Gentlemen, in the little moment that remains to us

between the crisis and the catastrophe, we may as well

drink a glass of champagne.” —Paul Claudell, French playwright

2 ounces sour mix

1 ounce brandy

Champagne

1. Fill cocktail shaker with ice.

2. Add sour mix and brandy.

3. Stir.

4. Strain into a collins glass with ice.

5. Fill with champagne.

279. LE PETIT FIZZ

It’s not the size of the fizz that matters, it’s what you do

with it that counts.

1 ounce blue curacao

1/2 ounce vodka

Champagne

Lime slice

1. Pack a margarita glass with crushed ice.

2. Pour blue curacao into the center of the glass.

3. Add vodka.

4. Top with champagne.

5. Squeeze lime wedge on top and drop in.

280. SILVER REIGN

Although equally apt to make one dance, this drink should

not be confused with the Prince album of a slightly different

name.

1 1/3 ounces bourbon

1 ounce champagne

1 ounce Drambuie

1. Pour bourbon, champagne, and Drambuie into an

old-fashioned glass with ice.

2. Stir.

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168 BARTENDER’S RECIPES

281. 78 CAMARO

Much like the automobile: loud and dirty, yet strangely

appealing.

3/4 ounce Yukon Jack

3/4 ounce rum

3/4 ounce apricot brandy

1 ounce pineapple juice

Champagne

1. Fill cocktail shaker with ice.

2. Add Yukon Jack, rum, apricot brandy, and pineapple

juice.

3. Shake.

4. Strain into a highball glass.

5. Top with champagne.

282. ATHEIST’S BEST

Enjoyed by many a lazy non-believer on Sunday mornings.

1 1/2 ounces vodka

3/4 ounce cherry juice

3/4 ounce lemon juice

3 ounces extra dry champagne

1. Fill cocktail shaker with ice.

2. Add vodka and juices.

3. Shake.

4. Strain into a cocktail glass.

5. Top with champagne.

283. A GOOD NIGHT KISS

If it’s done right, it lingers on the lips just a bit.

Drop of Angostura bitters

1 sugar cube

4 ounces champagne

Splash of Campari

1. Put one drop of bitters on a sugar cube.

2. Drop into a champagne flute.

3. Add champagne.

4. Splash with Campari.

284. THE CAROLINA

Nothing could be finer than to drink a Carolina in the

morning. Or anytime.

2 ounces Strega

2 ounces champagne

1. Pour Strega into a chilled wine glass.

2. Add champagne.

3. Stir gently.

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170 BARTENDER’S RECIPES

285. AMBROSIA

The drink of toga-wearing gods with expensive tastes.

1 ounce apple jack

1 ounce brandy

Dash of triple sec

Juice of 1 lemon

Chilled champagne

1. Fill cocktail shaker with ice.

2. Add apple jack, brandy, triple sec, and lemon juice.

3. Shake.

4. Strain into a highball glass with ice.

5. Fill with champagne.

6. Stir lightly.

286. FRENCH PIRATE

Cheers to Jean LaFitte, the Gentleman Pirate of New

Orleans!

1/2 ounce orange curacao

1 ounce dark rum

Champagne

1. Pour curacao into champagne flute.

2. Add rum.

3. Top with champagne.

287. ORIGINAL SIN

Harder to resist than that first bite of the apple.

3/4 ounce triple sec

1 1/2 ounces brandy

1 1/2 ounces cherry liqueur

Splash of sour mix

Dash of grenadine

6 ounces champagne

1. Fill a hurricane glass with crushed ice.

2. Add triple sec, brandy, cherry liqueur, sour mix,

and grenadine.

3. Stir.

4. Top with champagne.

5. Garnish with orange, lemon, and lime slices.

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174 BARTENDER’S RECIPES

288. ORIGINAL MARTINI

Simple, classic, elegant. Your dad definitely wants one.

Make it a double.

1 1/2 ounces gin

Dry vermouth to taste

1. Fill cocktail shaker with ice.

2. Add gin and vermouth.

3. Stir.

4. Strain into a martini glass.

5. Garnish with an olive.

289. VESPER MARTINI

Fear not, noble churchgoer—this is not a mischievous

addition to your church potluck, but a libation that pays

homage to James Bond’s leggy love interest in Casino

Royale.

3 ounces gin

1 ounce vodka

1/2 ounce Lillet blonde

1. Fill cocktail shaker with ice.

2. Add gin, vodka, and Lillet blonde.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with a slice of lemon peel.

290. VODKA MARTINI

Drink of choice for a certain British secret agent. Order

this, and you have a license to swill.

1 1/2 ounces vodka

Dash dry vermouth

1. Fill cocktail shaker with ice.

2. Add vodka and vermouth.

3. Stir.

4. Strain into a chilled martini glass.

5. Garnish with an olive.

291. ALGONQUIN

Best enjoyed while seated at a round table, arguing literature

with your crowd’s Dorothy Parker.

1 1/2 ounces whiskey

1 ounce dry vermouth to taste

1 ounce pineapple juice

1. Fill cocktail shaker with ice

2. Add whiskey, vermouth, and pineapple juice.

3. Shake.

2. Strain into a chilled martini glass.

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176 BARTENDER’S RECIPES

292. BLACK AND WHITE

MARTINI

The perfect accompaniment for the man who prefers a

martini that matches his tuxedo.

3 ounces vanilla-flavored vodka

1 ounce crème de cacao

1. Fill cocktail shaker with ice.

2. Add vodka and crème de cacao.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with black and white licorice candies.

293. CABARET MARTINI

Mix them up, pop in the Liza video, practice your Fosse

moves. Tuxedo tap pants? A must.

3 ounces gin

1 1/2 ounces red Dubonnet

4 dashes Angostura bitters

4 dashes Pernod

1. Fill cocktail shaker with ice.

2. Add gin, Dubonnet, bitters, and Pernod.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with a lime twist.

294. COLONY CLUB MARTINI

Perfect for the hidden British expatriate in all of us.

3 ounces gin

1 teaspoon Pernod

4 dashes orange bitters

1. Fill cocktail shaker with ice.

2. Add gin, Pernod, and bitters.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with an orange twist.

295. DEEP SEA MARTINI

Passing this one up would be unfathomable. Enjoy with a

viewing of Jaws or, if you’re parental, the 500th viewing of

Finding Nemo.

3 ounces gin

1 ounce dry vermouth

1/2 teaspoon Pernod

Dash orange bitters

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, Pernod, and bitters.

3. Stir.

4. Strain into a chilled martini glass.

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178 BARTENDER’S RECIPES

296. DUSTY MARTINI

Ideal for long walks with the son of a preacher man.

2 ounces gin

Dash dry vermouth

Scotch

1. Fill cocktail shaker with an ice cube.

2. Add gin and vermouth.

3. Stir.

4. Strain into a chilled martini glass rimmed with

scotch.

5. Garnish with a lemon twist.

297. FARE THEE WELL

MARTINI

A nice touch for long, lingering goodbyes with your paramour.

Mix well, and he might have to stay longer.

3 ounces gin

1/2 ounce dry vermouth

1/2 ounce sweet vermouth

Dash Cointreau

1. Fill cocktail shaker with ice.

2. Add gin, vermouths, and Cointreau.

3. Stir.

4. Strain into a chilled martini glass.

298. FDR’S MARTINI

Fireside Chats are much more pleasant with a pitcher of

these nearby. Make this drink your New Deal.

1 ounce gin

1/2 ounce vermouth

1 teaspoon olive brine

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and olive brine.

3. Stir.

4. Rub a lemon twist around the rim of a chilled

martini glass.

5. Strain into the glass.

6. Garnish with an olive.

299. FIFTY-FIFTY VODKA

MARTINI

Even Steven. Dutch. You get the idea.

2 ounces vodka

2 ounces dry vermouth

1. Fill cocktail shaker with ice.

2. Add vodka and vermouth.

3. Stir.

4. Strain into a chilled martini glass.

5. Garnish with an olive.

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180 BARTENDER’S RECIPES

300. GREAT CAESAR’S

MARTINI

Must surely have been the favorite drink of Perry White,

Clark Kent’s editor at The Daily Planet. Order this one

loudly with three exclamation points. (!!!)

3 ounces vodka

1/2 ounce dry vermouth

1. Fill cocktail shaker with ice.

2. Add vodka and vermouth with cracked ice.

3. Shake.

4. Strain into a martini cocktail glass.

5. Garnish with an anchovy-stuffed olive.

301. IMPERIAL MARTINI

Drink this and watch a magic crown appear above your

head. Really!

3 ounces gin

1 ounce dry vermouth

1/2 teaspoon maraschino liqueur

4 dashes Angostura bitters

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, maraschino liqueur, and bitters.

3. Stir.

4. Strain into a chilled martini glass.

302. HOT AND DIRTY MARTINI

Ladies—when ordering this one, add a low, husky purr to

your voice. Shrinks your bar tab instantly.

3 ounces pepper vodka

1/2 ounce dry vermouth

1 teaspoon olive brine

1. Fill cocktail shaker with ice.

2. Add vodka, vermouth, and olive brine.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with an olive stuffed with pickled

jalapeno pepper.

303. LONDON MARTINI

I do say, old bean, let’s bend our elbows and toast Mother

England! There’s a good chap! (Bowler hats sold separately.)

3 ounces gin

1/2 teaspoon maraschino liqueur

4 dashes orange bitters

1/2 teaspoon sugar

1. Fill cocktail shaker with ice.

2. Add gin, maraschino liqueur, bitters, and sugar.

3. Stir.

4. Strain into a chilled martini glass.

5. Garnish with a lemon twist.

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182 BARTENDER’S RECIPES

304. LOW TIDE MARTINI

Cape Cod in a martini glass. Who needs planes, trains, and

automobiles?

3 ounces vodka

1/2 ounce dry vermouth

1 teaspoon clam juice

1. Fill cocktail shaker with ice.

2. Add vodka, vermouth, and clam juice.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with an olive stuffed with smoked clam

and a lemon twist.

305. OPAL MARTINI

A liquefied birthstone for October babies. Taste this and

you’ll wish for another when you blow out the candles.

3 ounces gin

1/2 ounce triple sec

1 ounce fresh orange juice

1/4 teaspoon sugar

1. Fill cocktail shaker with ice

2. Add gin, triple sec, orange juice, and sugar.

3. Shake.

4. Strain into a chilled martini glass.

306. PALL MALL MARTINI

Toss-off this fact to impress a date: the Pall Mall Martini is

named for a London thoroughfare in the St. James district,

home to Marlborough House. If your date asks a follow-up

question, make a toast and change the subject.

2 ounces gin

1/2 ounce dry vermouth

1/2 ounce sweet vermouth

1 teaspoon white crème de menthe

Dash orange bitters

1. Fill cocktail shaker with ice.

2. Add gin, vermouths, crème de menthe, and bitters.

3. Stir.

4. Strain into a chilled martini glass.

307. DEAN MARTINI

Rat Packers of the World, unite! Raise a toast to swingin’

daddy-o’s everywhere.

3 ounces vodka or gin (Bartender’s choice)

Splash red sweet vermouth

1. Fill cocktail shaker with ice.

2. Add vodka or gin and vermouth.

3. Stir.

4. Strain into a chilled martini glass.

5. Garnish with an orange wheel.

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184 BARTENDER’S RECIPES