Captain’s Blood
1 1/2 ounces dark rum
1/2 ounce lime juice
2 dashes Angostura bitters
Shake with ice. Strain into a cocktail glass. Garnish with a spiral of lemon peel.
Cable Car
2 ounces rum
1 ounce Cointreau
1/3 ounce lemon juice
Shake with ice. Wet rim of a cocktail glass with lemon, then coat with a sugar and cinnamon mixture. Strain drink into glass, garnish with a lemon twist and a dust of cinnamon. (Captain Morgan’s Spiced Rum is recommended for this drink. By Cory Reistad of the Starlite Room at the Sir Francis Drake Hotel, San Francisco)
X.Y.Z.
1 ounce Rum
1 ounce Cointreau
1/2 ounce Lemon Juice
Shake with ice. Strain into a cocktail glass
Vesper (Martini)
3 ounces gin
1 ounce vodka
1/2 ounce Lillet blonde
Stir with ice. Strain into a cocktail glass. Garnish with a orange peel.
(As mentioned in Ian Fleming’s James Bond: Casino Royale.)
Blue Hawaii
1 ounce blue Curacao
1/2 ounce dark rum
1/2 ounce light rum
1 ounce orange juice
5 ounces pineapple juice (or to fill)
3 ounces crushed ice
Pour crushed ice into blender. Add curacao, rum, pineapple juice, and orange juice, and blend until smooth. Pour into beer goblet. Garnish with an orange slice, pineapple chunk, and cherry on a toothpick.
Tom Collins
2 ounces gin
1 ounce lemon juice
1 teaspoon superfine sugar
2 ounces soda water
Shake with ice. Strain into a Collins glass filled with ice. Top with soda. Garnish with a Maraschino Cherry and orange wheel or a lemon slice.
Bacardi Cocktail
1 1/2 ounces light Bacardi rum
3/4 ounce lemon or lime juice
2 dashes grenadine syrup
Shake with ice. Strain into a cocktail glass.
Tailspin
3/4 ounce Gin
3/4 ounce Sweet Vermouth
3/4 ounce Green Chartreuse
1 dash Campari
Stir with ice. Strain into a cocktail glass. Garnish with lemon twist and cherry.
Straits Sling
2 ounces gin
1 ounce cherry brandy
1 ounce benedictine
1 ounce lemon juice
2 dashes of orange bitters
2 dashes of Angostura bitters.
Shake with ice. Strain into an ice filled tumbler or collins glass. Fill with soda water
Southside
2 ounces gin
1 ounce fresh lemon juice
1/2 ounce simple syrup.
Shake with ice. Strain into cocktail glass. Garnish with mint sprigs. Some people prefer to muddle some mint into the drink as well as using it for a garnish.
Singapore Sling
1 1/2 ounce gin
1/2 ounce cherry brandy
1/4 ounce Cointreau
1/4 ounce Benedictine
4 ounces pineapple juice
1/2 ounce lime juice, dash bitters
Shake with ice. Strain into an ice filled collins glass. Garnish with cherry and slice of pineapple.
Satan’s Whiskers
3/4 ounce gin
3/4 ounce dry vermouth
3/4 ounce sweet vermouth
1/2 ounce orange juice
1/2 ounce Grand Marnier
1 dash orange bitters.
Shake with ice. Strain into a cocktail glass. Using “Orange Curacao” instead of Grand Marnier turns this into a “curled” version.
Red Snapper
2 ounces gin
4 ounces tomato juice
1/2 ounce lemon juice
Pinch of salt and pepper
2 to 3 dashes Worcestershire sauce
2 to 3 drops Tabasco sauce
Celery stalk
Stir with ice in a chilled highball or delmonico glass. Stir in Worcestershire and salt and pepper. Garnish with a celery stalk and a lemon wedge.
Ramos Gin Fizz
1 1/2 ounces Dry Gin
1/2 ounce Lemon Juice
1/2 ounce Lime Juice
2 Tbs. Cream
1 Egg White (fresh)
1/4 ounce Seltzer Water
1 Tbs. Powdered Sugar
3 to 4 dashes Orange Flower Water
Shake all ingredients -well- with ice for at least one minute (or in a blender). This should result in a fairly foamy consistancy. Strain into a wine glass and top with club soda.
Poet’s Dream
3/4 ounce Gin
3/4 ounce Dry Vermouth
3/4 ounce Benedictine.
Stir with ice. Strain into a cocktail glass. Garnish with a lemon twist.