Lowder Specs

An Easy List of 178 (Modern) Classics to Know – 2016 Edition

102 Drinks Everyone Should Know

Core Call Drinks

1. Airmail

a. 1 oz. White Rum

b. .5 oz. Fresh Lime

c. .5 oz. Honey Syrup (2:1)

i. Shake/Fine strain/Coupe/Top with Champagne/Lime wheel

2. Amaretto Sour

a. 1.5 oz. DiSaronno

b. .75 oz. Overproof Bourbon

c. 1 oz. Fresh Lemon

d. Barspoon. Simple Syrup (1:1)

e. 1⁄2 an egg white

i. Dry shake/Shake with ice/Fine strain/Rocks glass/Ice cubes/Lemon twist/Cherry

3. Americano Highball

a. 1.5 oz. Italian Rosso Vermouth

b. 1.5 oz. Campari

i. Build/Collins glass/Ice/Club soda/orange twist expressed and discarded/Orange half-wheel/Straw

4. Aperol Spritz

a. 2 oz. Aperol

b. 2 oz. Chilled club soda

c. 2 oz. Champagne

i. Build in white wine glass filled with cracked ice/Stir gently to combine/Orange half-wheel garnish

5. Arsenic & Old Lace

a. 2 oz. London Dry Gin

b. .75 oz. Dry Vermouth

c. .25 oz. Crème de Violette

i. Stir/Strain/Coupe/Absinthe-rinsed coupe/Orange twist

6. Aviation

a. 2 oz. Plymouth Gin

b. .75 oz. Fresh Lemon

c. .5 oz. Luxardo Maraschino Liqueur

d. .25 oz. Simple Syrup (1:1)

i. Shake/Fine strain/Crème de Violette rinsed coupe/Brandied cherry in glass

7. Bee’s Knees

a. 2 oz. London Dry Gin

b. .75 oz. Fresh Lemon

c. .75 oz. Honey Syrup (2:1)

i. Shake/Fine strain/Coupe/Lemon wheel

8. Bellini

a. .4 oz. Crème de Peche

b. 1 oz. Peach Nectar (Kearn’s)

c. Top w/ Champagne

9. Bijou

a. 1.5 oz. Plymouth Gin

b. 1 oz. Italian Rosso Vermouth

c. .75 oz. Green Chartreuse

d. 1 dash Orange Bitters

i. Stir/Strain/Coupe/Lemon twist

10.Black Russian

a. 2 oz. Vodka

b. .75 oz. Kahlua

i. Stir/Rock

11.Bloody Mary (à la minute if you really have to)

a. 2 oz. Vodka

b.

c. Heavy pinch smoked salt

d. Heavy pinch ground black pepper

e. 3 dashes hot sauce

f. 5 dashes Worchestershire sauce

g. 5 oz. V8 Tomato Juice

i. Roll between tins with ice until chilled/Strain/Collins/Ice/Olives on skewer/Lemon wedge/Celery stick

ii. If making a Caesar, split the Tomato Juice with Clamato

iii. If you don’t want to make a full Bloody batch, you can combine the sauces and spices to make a shelf-stable liquid spice mix.

1. 700 ml Worchestershire

2. 300 ml Hot Sauce

3. 120 ml Ground Black Pepper

4. 100 ml Smoked Salt

a. >.5 oz. per cocktail

12.Boulevardier

a. 1.5 oz. Bourbon

b. .75 oz. Campari

c. .75 oz. Italian Rosso Vermouth

i. Short stir/Rock/Orange twist

13.Bramble

a. 1.5 oz. Overproof Gin

b. .75 oz. Fresh Lemon

c. .5 oz. Simple Syrup (1:1)

i. Gently crush 5 blackberries in bottom of large rocks glass and add some crushed ice on top/Whip shake cocktail/Strain into prepped glass/Top with crushed ice/Lemon wheel/Float .5 oz. Crème de Mure/Straw

14.Brandy Alexander

a. 1 oz. Cognac

b. 1 oz. Dark Crème de Cacao

c. 1 oz. Heavy Cream

i. Shake/Fine strain/Coupe/Nutmeg

15.Brooklynite

a. 2 oz. Aged Jamaican Rum

b. .75 oz. Fresh Lime

c. .75 oz. Honey Syrup (2:1)

d. 2 dashes Angostura Bitters

i. Shake/Fine strain/Coupe/Lime wheel

16.Caipirina

a. 2 oz. Cachaca

b.

c. Barspoon Fresh Lime

d. 3 lime wedges

i. Muddle/Fill tin with ice/Shake/Dump/Serve with straw

17.Champagne Cocktail

a. Sugar cube in a coupe or flute w/ 3 dashes Angostura bitters

b. Top w/ chilled champagne

c. Spiraling lemon twist

18.Chartreuse Swizzle

a. 1.25 oz. Green Chartreuse

b. .5 oz. Falernum

c. 1 oz. Fresh Pineapple

d. .75 oz. Fresh Lime

i. Build/Collins/Crushed ice/Swizzle/More crushed ice to just below the rim of the glass/Heavily dash a layer of Angostura bitters/Gently agitate the bitters with bar spoon to form a consistent layer/Top with fresh, dry crushed ice up, over the rim of the glass/Grated nutmeg/Mint sprig/Straw

19.Chrysanthemum

a. 2 oz. Dry Vermouth

b. .75 oz. Benedictine

c. .25 oz. Absinthe

i. Short stir/Strain/Rock/Orange twist

20.Clover Club

a. 1.5 oz. London Dry Gin

b. .5 oz. Dry Vermouth

c. .5 oz. Fresh Lemon

d. .5 oz. Simple Syrup (1:1)

e. 5 Raspberries

f. 1⁄2 and Egg White

i. Muddle/Dry shake/Shake with ice/Fine strain/Coupe/Skewered raspberries/Lemon twist expressed and discarded

21.Corn ‘n Oil

a. 2 oz. Blackstrap Rum

b. .25 oz. Falernum

c. 3 Lime Wedges

d. 2 dashes Angostura Bitters

i. Muddle/Hard shake with ice/Dump into double rocks glass/Serve as is

22.Daiquiri

a. 2 oz. White Rum

b.

c. .75 oz. Simple Syrup (1:1)

i. Shake/Fine strain/Coupe

23.East Side

a. 2 oz. London Dry Gin

b. .75 oz. Fresh Lemon

c. .75 oz. Simple Syrup (1:1)

d. Handful of fresh mint leaves, gently squeezed

e. 2 cucumber slices

i. Whip shake with 3 ice cubes/Fine strain/Large rocks glass/Crushed ice/Mint sprig/Cucumber slice/Straw

24.French 75

a. 1 oz. London Dry Gin

b. .5 oz. Fresh Lemon

c. .5 oz. Simple Syrup (1:1)

i. Shake/Fine strain into coupe or champagne glass/Top with champagne/Spiraling lemon twist garnish

25.Gimlet

a. 2 oz. London Dry Gin

b.

c. >.5 oz. Simple Syrup (1:1)

d. 2 lime twists

i. Shake/Fine strain/Lime wedge

1. MUST offer coupe or rocks glass

26.Gin Rickey

a. 1.5 oz. London Dry Gin

b. .75 oz. Fresh Lime

c. >.5 oz. Simple Syrup (1:1)

i. Shake/Strain/Collins/Ice/1 oz. Club soda/Lime wedge/Straw

27.Godfather/Godmother

a. 2 oz. Blended Scotch (J&B/Famous Grouse)

b. .5 oz. DiSaronno

i. Stir/Rock

1. This is the Godfather recipe. For a Godmother, substitute vodka for the scotch.

28.Grasshopper

a. 1 oz. White Crème de Cacao

b. 1 oz. Green Crème de Menthe

c. 1 oz. Heavy Cream

d. 8 Mint Leaves

i. Shake/Fine strain/Coupe/Mint leaf

29.Hanky Panky

a. 1.5 oz. London Dry Gin

b. 1.5 oz. Italian Rosso Vermouth

c. .25 oz. Fernet

i. Stir/Strain/Coupe/Lemon twist

30.Hemingway Daiquiri

a. 2 oz. White Rum

b. .75 oz. Fresh Lime

c. .5 oz. Fresh Grapefruit

d. .5 oz. Luxardo Maraschino Liqueur

e. .25 oz. Cane Syrup (2:1)

f. 2 lime twists

i. Shake/Fine strain/Coupe/Lime wheel

31.Hot Toddy

a. 2 oz. Bourbon

b. 3.5 oz. Black Tea

c. .5 oz. Honey Syrup (2:1)

d. .25 oz. Benedictine

e. 2 dashes Peychauds Bitters

i. Heat cocktail with espresso wand/Pour into warm coffee cup/Garnish with cinnamon stick and clove-studded lemon wedge

32.Irish Coffee

a. 2.5 oz. Water

b. 2 oz. Irish Whiskey

c. 1 oz. Espresso

d.

i. Heat with espresso wand/Pour into hot cocktail cup/Top with hand-whipped heavy cream/Grated cinnamon

1. For whipped cream, dry shake heavy cream in cocktail tin until desired texture is reached. Cream should look lightly textured and airy, and should keep a possum tail thickness when rolled between tins.

33. Japanese Cocktail

a. 2.5 oz. Cognac

b. .5 oz. Orgeat

c. 3 dashes Angostura Bitters

i. Stir/Strain/Nick & Nora/Lemon twist expressed and discarded

34.Kir

a.

b. Dry White Wine

i. White wine glass full of cracked ice/Quick stir to combine/Lemon twist/Straw

35.Kir Royale

a.

b. Champagne

i. Coupe or Champagne flute/Garnish with a fresh raspberry/Lemon twist expressed and discarded

36.Last Word

a. .75 oz. London Dry Gin

b. .75 oz. Luxardo Maraschino Liqueur

c. .75 oz. Green Chartreuse

d. .75 oz. Fresh Lime

i. Shake/Fine strain/Nick & Nora

37.Long Island Iced Tea

a. .5 oz. Vodka

b. .5 oz. Blanco Tequila

c. .5 oz. White Rum

d. .5 oz. London Dry Gin

e. .75 oz. Cointreau

f. .75 oz. Fresh Lemon

i. Shake/Strain/Collins/Ice/Top with Coca Cola/Lemon wedge

38.Mai Tai

a. 1 oz. Aged Jamaican Rum

b. 1 oz. Agricole Blanc

c. .5 oz. Orange Curacao (Creole Shrubb is best)

d. 1 oz. Fresh Lime

e. .75 oz. Orgeat

f. 1 lime twist

i. Shake with 3 ice cubes/Strain/Large rocks glass/Crushed ice/Orange half wheel fan and lime wheel/Straw

1. MUST be house-made orgeat, or a very premium version like Tiki Adam Kolesar or Small Hands Foods. NEVER buy in bottled almond syrup, as it has the wrong viscosity.

39. Manhattan

a. 2.5 oz. Bourbon OR Rye whiskey

b. 1 oz. Italian Rosso Vermouth

c. 3 dashes Angostura Bitters

i. Stir/Strain/Brandied cherries on cocktail pick

1. MUST offer choice of bourbon or rye whiskey

2. MUST offer choice of coupe or rocks glass

40.Margarita

a. 2 oz. Blanco Tequila

b. .75 oz. Cointreau (Combier is better if you have it)

c. .75 oz. Fresh Lime

d. Barspoon Simple Syrup (1:1)

i. Shake/Fine strain/Lime wedge

1. MUST offer salt rim

a. ALWAYS half-rims of salt only.

2. MUST offer coupe or rocks glass

a. ALWAYS add short straw if on the rocks.

3. “Cadillac” Margarita substitutes Grand Marnier for Cointreau

41.Martinez

a. 2 oz. Old Tom Gin

b. 1 oz. Italian Rosso Vermouth

c. .25 oz. Luxardo Maraschino Liqueur

d. 2 dashes Angostura bitters

e. 1 dash Aromatic bitters

i. Stir/Strain/Coupe/Lemon twist

42.Mimosa

a. 1⁄2 Champagne

b. 1⁄2 Orange Juice

i. Carefully poured into a flute

1. Be careful because the bubbles will look scummy on the sides of the glass.

2. Spiraling orange peel

43.Mint Julep

a. 2.25 oz. Bourbon

b.

c. Handful mint

i. Crush mint in hand/Whip all ingredients with 3 pieces ice/Strain/Julep cup/Crushed ice/Mint sprigs

44.Mojito

a. 2 oz. White Rum

b.

c. .75 oz. Simple Syrup (1:1)

d. 2 Lime Twists

e. Large handful of mint

i. Gentle Muddle/Whip shake with 2 ice cubes/Dump everything into chilled Collins glass/Top with crushed ice/.5 oz Club soda/Garnish with lime wheel and mint sprig/Straw

45.Moscow Mule (and ALL Mules)

a. 2 oz. Vodka (or other base)

b.

c.

d. .5 oz. Demerara Syrup (1:1)

i. Shake with 3 ice cubes/Strain into Collins glass with ice/Top with club soda/3 dashes of Angostura Bitters/Lime wedge/Straw

ii. Use Goslings as base to make a Dark & Stormy

46.Negroni

a. 1.5 oz. London Dry Gin

b. 1 oz. Italian Rosso Vermouth

c.

i. Short stir/Rock/Orange twist

47.Old Cuban

a. 2 oz. Aged Rum

b. .5 oz. Demerara Syrup (1:1)

c. .5 oz. Fresh Lime

d. 2 dashes Angostura Bitters

e. 6 Mint Leaves

i. Shake with 3 ice cubes/Fine strain/Coupe/Champagne/Mint leaf

48.Old Fashioned

a. 2.5 oz. Bourbon OR Rye

b.

c. 3 dashes Angostura Bitters

d. .5 dash Aromatic Bitters

i. Short stir/Large rock/Lemon and Orange twists

ii. MUST offer guest choice of bourbon or rye whiskey

49.Old Maid aka London Maid

a. 2 oz. London Dry Gin

b. .75 oz. Fresh Lemon

c. .75 oz. Simple Syrup (1:1)

d. Handful of fresh mint leaves, gently squeezed

e. 2 cucumber slices

i. Whip shake with 3 ice cubes/Fine strain/Large rocks glass

with cracked ice/Mint sprig/Cucumber slice/Straw

ii. Same as “East Side” but on bigger ice.

iii. Works with any white spirit

50.Paloma

a. 1.5 oz. Blanco Tequila

b. .5 oz. Mezcal

c. 1 oz. Fresh Grapefruit

d. .75 oz. Fresh Lime

e. .5 oz. Agave Syrup

i. Shake/Strain/Salt-rimmed Collins filled with ice/Straw/Lime wedge

51.Penicillin

a. 2 oz. Blended Scotch Whiskey

b. .75 oz. Fresh Lemon

c. 3/8 oz. Fresh Ginger Syrup

d. 3/8 oz. Honey Syrup (2:1)

i. Shake/Strain/Large Rock/Float 1⁄4 oz. Peated Scotch Whiskey over the surface of the drink/Skewered candied ginger/NO STRAW

52.Pimm’s Cup

a. 2 oz. Pimm’s No. 1

b. .5 oz. Fresh Lime

c. .5 oz. Fresh Lemon

d. >.5 oz. Fresh Ginger Syrup

e. Orange slice, cucumber slice, 1⁄2 a strawberry, 6 mint leaves

i. Muddle/Shake with 3 ice cubes/Fine strain/Collins glass/ice/ginger ale/orange half wheel/mint/straw

53.Piña Colada

a. 1 oz. White Rum

b. 1 oz. Dark Rum

c. 1.5 oz. Fresh Pineapple

d.

e. .25 oz. Heavy Cream

f. 1 dash Angostura bitters

i. Whip shake with 3 ice cubes/Strain/Snifter/Crushed ice/Orange wheel cherry flag/Grated nutmeg

54.Pineapple Daiquiri

a. 1 oz. White Rum

b. 1 oz. Aged Agricole

c. 1 oz. Fresh Pineapple

d. .75 oz. Fresh Lime

e.

i. Shake/Fine strain/Coupe/Stripe of Angostura bitters over the top

55.Queen’s Park Swizzle

a. 2.25 oz. Aged Rum

b.

c. .75 oz. Simple Syrup (1:1)

i. Fill Collins glass loosely with mint leaves/Add all ingredients/Press down with muddler to compact mint leaves into the bottom fifth of the glass/Taste and adjust as needed/Fill glass with ice/Swizzle/Add more ice until just below the rim of the glass/Heavily dash Angostura and Peychaud’s bitters to form a dense colored layer/Agitate the top layer gently with barspoon to make the bitters a consistent layer/Add more fresh, dry crushed ice up, over the rim of the glass/Add straws/Mint plouche

56.Ramos Gin Fizz

a. 2 oz. Old Tom Gin

b. 1 oz. Heavy Cream

c. 1 oz. Simple Syrup (1:1)

d. .5 oz. Fresh Lemon

e. .5 oz. Fresh Lime

f. 5 drops Orange Flower Water

i. Dry shake/Shake with 3 ice cubes until they dissolve/Fine strain into a chilled Collins primed with 1.5 oz. chilled club soda/Pop into freezer if there’s time to solidify the foam/Add more club soda into cocktail tin to extract the remaining cream/Slowly add on top of cocktail to create attractive head/Straw

57.Rob Roy

a. 2.5 oz. Blended Scotch Whiskey

b. 1 oz. Italian Rosso Vermouth

c. 2 dashes Angostura Bitters

i. Stir/Strain/Coupe/Brandied cherries on cocktail pick

58.Rome With A View

a. 1 oz. Dry Vermouth

b. 1 oz. Campari

c. 1 oz. Fresh Lime

d. .75 oz. Simple Syrup (1:1)

i. Shake/Strain/Collins/Ice/Club soda/Lime wedge/Straw

59.Rusty Nail

a. 2 oz. Blended Scotch Whiskey (Johnnie Walker Black)

b. .5 oz. Drambuie

c. Stir/Rock/Cinnamon Stick Garnish

60.Sazerac

a. 2 oz. Rye Whiskey

b. .5 oz. Cognac

c.

d. 3 dashes Peychaud’s Bitters

e. .5 dash Angostura Bitters

f. Absinthe-rinsed CHILLED small rocks glass

i. Stir/Strain/Lemon twist expressed and discarded

61.Sidecar

a. 2 oz. Cognac

b. 1 oz. Combier

c. .75 oz. Fresh Lemon

d. Barspoon. Simple Syrup (1:1)

i. Shake/Fine strain/Sugar half-rimmed coupe

62.Singapore Sling

a. 1.5 oz. London Dry Gin

b. .5 oz. Cherry Heering

c. .25 oz. Benedictine

d. .25 oz. Cointreau

e. 1.5 oz. Fresh Pineapple

f. .5 oz. Fresh Lime

g. Barspoon Grenadine

h. 1 dash Angostura Bitters

i. Whip shake with 3 ice cubes/Strain/Collins/1 oz. Club soda/Orange half-wheel/Cherry/Pineapple frond/Straw

63.Southside

a. 2 oz. London Dry Gin

b. .75 oz. Fresh Lemon

c. .75 oz. Simple Syrup (1:1)

d. Handful of fresh mint leaves, gently squeezed

i. Whip shake with 3 ice cubes/Fine strain/Large rocks glass/Crushed ice/Mint sprig/Straw

64.Southside Fizz

a. 1.5 oz. London Dry Gin

b. .5 oz. Fresh Lemon

c. .5 oz. Simple Syrup (1:1)

d. Handful of fresh mint leaves, gently squeezed

i. Whip shake with 3 ice cubes/Fine strain/Collins with small handful of mint leaves in bottom/Ice spear/Top with 1 oz. club soda/Lemon wheel and mint garnish/Straw

65.Stinger

a. 2 oz. Cognac

b. .4 oz. Crème de Menthe

c. Barspoon. Simple Syrup (1:1)

i. Whip shake/Strain/Small rocks glass/Crushed ice/Mint sprig/Straw

66.Ti’ Punch

a. 2 oz. Agricole Blanc

b. 2 barspoons Cane Syrup (2:1)

c. 2 lime heels

i. Muddle/Taste & adjust with syrup or lime juice/Fill glass 1⁄2 cube and 1⁄2 pebble/Swizzle/Serve as is

1. Lime heels are discs sliced deep from the side of the lime, mostly peel but with a thin layer of juice sacs still attached.

67.Tom Collins

a. 1.5 oz. London Dry Gin

b. .5 oz. Fresh Lemon

c. .5 oz. Simple Syrup (1:1)

i. Shake/Strain/Collins/Ice/Club soda/Lemon wedge/Straw

68.Vieux Carré

a. 1 oz. Rye Whiskey

b. 1 oz. Cognac

c. .75 oz. Italian Rosso Vermouth

d. .25 oz. Benedictine

e. 3 dashes Peychaud’s Bitters

f. 2 dashes Angostura Bitters

i. Stir/Strain/Large rock/Lemon twist

69.White Russian

a. 2 oz. Vodka

b. .75 oz. Kahlua

i. Stir/Rock/Top with hand-whipped heavy cream/Grated

cinnamon

1. For whipped cream, dry shake heavy cream in cocktail

tin until desired texture is reached. Cream should look

lightly textured and airy, and should keep a possum tail

thickness when rolled between tins.

Highballs

1. Bay Breeze

a. 1.5 oz. Vodka

b. Top w/ cranberry & pineapple

i. Lime wedge

ii. “Very cool & peaceful”

2. Cape Codder

a. 1.5 oz. Vodka

b. Top w/ cranberry

i. Lime wedge

3. Cuba Libre

a. 1.5 oz. White Rum

b. .25 oz. Fresh Lime

c. Top w/ Coca Cola

i. Lime wedge

4. Fuzzy Navel

a. 1.5 oz. Peach Liqueur

b. Top w/ OJ

i. Orange half-wheel

5. Greyhound

a. 1.5 oz. Vodka

b. Top w/ Grapefruit

i. Grapefruit half-wheel

ii. “Very Graceful”

6. “Highball”

a. 1.5 oz. Blended Scotch Whiskey

b. Top w/ Ginger Ale

i. Lime wedge

7. Madras

a. 1.5 oz. Vodka

b. Top w/ OJ & Cranberry

i. Lime wedge

8. Presbyterian

a. 1/5 oz. Blended Scotch Whiskey

b. Top w/ Ginger ale & club soda

i. Lime Wedge

9. Screwdriver

a. 1.5 oz. Vodka

b. Top w/ OJ

i. Orange half-wheel

10.Sea Breeze

a. 1.5 oz. Vodka

b. Top w/ Cranberry & Grapefruit

i. Lime wedge

ii. “Very cool & gusty”

11.Seven & Seven

a. 1.5 oz. Canadian Whiskey

b. Top w/ 7-Up or Sprite

i. Lemon & lime wedges

12.Shirley Temple

a. 1 oz. Lemon

b. 1 oz. Lime

c. 1 oz. Grenadine

i. Shake/strain/club soda/lemon wheel cherry flag

Martinis

1. Gin

a. Gibson

i. 2.5 oz. London Dry Gin

ii. 1 oz. Dry Vermouth

1. Stir/Strain/Coupe/Garnish with pickled onion

b. Gin Martini

i. 2.5 oz. London Dry Gin

ii. 1 oz. Dry Vermouth

iii. 1 dash Orange Bitters

1. Stir/Strain/Coupe/Garnish with Olive or Lemon twist.

2. Note: No bitters if it’s getting an olive.

c. Dry Gin Martini

i. 3 oz. London Dry Gin

ii. .5 oz. Dry Vermouth

iii. 1 dash Orange Bitters

1. Stir/Strain/Coupe/Garnish with Olive or Lemon twist.

2. Note: No bitters if it’s getting an olive.

d. Dirty Gin Martini

i. 3 oz. London Dry Gin

ii. .25 oz. Dry Vermouth

iii. .25 oz. Olive Brine

1. Stir/Strain/Coupe/Olives

2. Vodka

a. Vodka Martini

i. 3 oz. Vodka

ii. .5 oz. Dry Vermouth

iii. Stir/Strain/Coupe/Garnish with Olive or Lemon Twist

b. Dry Vodka Martini

i. 3 oz. Vodka

ii. Stir/Strain/Coupe/Garnish with Olive or Lemon Twist

c. Dirty Vodka Martini

i. 3 oz. Vodka

ii. .5 oz. Olive Brine

iii. Stir/Strain/Coupe/Olives

3. Other

a. Apple Martini

i. 1.5 oz. Vodka

ii. 1.5 oz. Fresh-pressed Apple Juice

iii. .5 oz. Honey Syrup (2:1)

iv. .5 oz. Fresh Lemon

v. Barspoon Cinnamon Syrup

1. Shake/Fine strain/Coupe/Apple slices

b. Chocolate Martini

i. 1.5 oz. Vodka

ii. 1 oz. Dark Crème de Cacao

iii. .75 oz. Heavy Cream

1. Shake/Fine strain/Coupe/Nutmeg

c. Espresso Martini

i. 2 oz. Vodka

ii. .75 oz. Chilled Espresso

iii. .5 oz. Kahlua

iv. Barspoon Crème de Cacao

1. Shake/Fine strain/Coupe/3 espresso beans

d. French Martini

i. 1.75 oz. Vodka

ii. 1 oz. Fresh Pineapple

iii.

1. Shake/Fine strain/Coupe

e. Grapefruit Martini

i. 1.5 oz. Vodka

ii. 1 oz. Fresh Grapefruit

iii. .25 oz. Fresh Lime

iv. .25 oz. Honey Syrup (2:1)

v. >.25 oz. Lemon Oleo

1. Shake/Fine strain/Coupe/Grapefruit twist

f. Lychee Martini

i. 1.5 oz. Vodka

ii. .5 oz. St. Germain Elderflower Liqueur

iii. .75 oz. Fresh Lemon

iv. .5 oz. Honey Syrup (2:1)

v. Barspoon Bianco Vermouth

vi. .5 dash Orange Bitters

1. Shake/Fine strain/Coupe

Call Shots (make drinks, not judgments)

1. B-52

a. 1/3 Kahlua

b. 1/3 Bailey’s

c. 1/3 Grand Marnier

i. Layer w/ bar spoon. Set on fire.

2. Blow Job

a. 1⁄2 Kahlua

b. 1⁄2 Bailey’s

i. Top w/ whipped cream

3. Irish Car Bomb

a. 1⁄2 Bailey’s

b. 1⁄2 Jameson

i. Drop into 1⁄2 glass of Guinness

4. Kamikaze

a. 1/3 Vodka

b. 1/3 Cointreau

c. 1/3 Lime

i. “Very Tragic Landing”

5. Lemon Drop

a. 1 oz. Vodka

b. .5 oz. Fresh Lemon

c. .5 oz. Simple Syrup (1:1)

i. Shake/Fine strain/sugar half-rimmed Nick & Nora/Lemon twist expressed & discarded

6. Melon Ball

a. 1/3 Midori

b. 1/3 Vodka

c. 1/3 Pineapple

i. “MVP”

7. Mind Eraser

a. 1/3 Kahlua

b. 1/3 Vodka

c. 1/3 Club Soda

i. In that order. Serve with a straw.

ii. “Kills Vital Senses”

8. Sex on the Beach

a. 1⁄4 Vodka

b. 1⁄4 Midori

c. 1⁄4 Pineapple

d. 1⁄4 Raspberry Liqueur

i. “MVP Rockstar”

Note: If someone asks for “a really great shot” don’t recommend any of the above. Just make a lesser-known three-ingredient sour (Gold Rush, Brooklynite, Bees Knees, etc.), and break it into shot glasses. Usually one sour is enough for three people to shoot. It’s a great way to introduce people to drinks they haven’t tried, and shooting parts of sours is a lot more responsible than shots of straight liquor.