| Whiskey Daisy #3 | ||
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| A "Whiskey Daisy No. 3" is a variation of the classic "Daisy" cocktail, which is believed to have originated in the late 1800s, with the earliest known version being a "Brandy Daisy" mentioned in Jerry Thomas's bartending guide; the "Whiskey Daisy" is simply a variation where whiskey is used as the base spirit instead of brandy, and "No. 3" likely refers to a specific recipe variation with slightly different proportions of ingredients within the Daisy family. | ||
| Wassail | ||
| Wassail is a warm, spiced beverage with a rich history dating back to ancient England. It's traditionally made with mulled cider, ale, or wine, sweetened with honey or sugar, and flavored with warming spices like cinnamon, cloves, and nutmeg. It is often spiked with brandy and/or sherry. | ||
| Tom & Jerry | ||
| It is a variant of eggnog with brandy and rum added and served hot, usually in a mug or a bowl. Separate eggs. | ||
| Hot Toddies | ||
| The classic hot toddy is a comforting and warming beverage that has been used for centuries to soothe ailments and warm the soul. | ||
| Tea Simple Syrup | ||
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| S'no Problem | ||
| A blend of Jamaican rum, bourbon whiskey, rich demerara syrup, Angostura bitters, black tea, and oat milk. | ||
| Shoddy Toddy | ||
| This is an Anders original cocktail. | ||
| Sereni-Tea Now! | ||
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| Rolls Royce | ||
| The Rolls Royce cocktail is a sophisticated and elegant drink, fitting for its luxurious namesake. It's a variation of the Martini, with the addition of sweet vermouth and Benedictine, which add complexity and depth to the classic gin and dry vermouth base. | ||
| Pousse Café Shot | Bénédictine, Green Chartreuse, Angostura Bitters | |
| Pousse Café is a style of drink that has many layers (typically between three and seven). When made properly they're absolutely beautiful, but they require time, patience, and a steady hand. For this reason they aren't popular among most bartenders - it's a quick way to find yourself in the weeds! However, if you're curious and wanting to try your hand at it, this is a fun way to explore new flavor combinations! There are some things to keep in mind. You want to have an idea of each ingredients' density (heavier ingredients fall to the bottom), and consider the drink's evolution of flavors as you sip your way through it. That's not to say you can't shoot your Pousse Cafés, but the more layers, the muddier the shot will be. Patience is a virtue. The Pousse Café is both the test and the reward. | ||
| Pousse Café | White Crème de Cacao, Crème de Violette, Light Amaro, Green Chartreuse, Cognac, Absinthe | |
| Pousse Café is a style of drink that has many layers (typically between three and seven). When made properly they're absolutely beautiful, but they require time, patience, and a steady hand. For this reason they aren't popular among most bartenders - it's a quick way to find yourself in the weeds! However, if you're curious and wanting to try your hand at it, this is a fun way to explore new flavor combinations! There are some things to keep in mind. You want to have an idea of each ingredients' density (heavier ingredients fall to the bottom), and consider the drink's evolution of flavors as you sip your way through it. That's not to say you can't shoot your Pousse Cafés, but the more layers, the muddier the shot will be. Patience is a virtue. The Pousse Café is both the test and the reward. | ||
| Port Light | ||
| The Port Light is a unique tiki cocktail that deviates from the traditional rum base by using bourbon instead. It was created by Sandro Conti for the Kahiki restaurant in Columbus, Ohio, in the early 1960s. | ||
| Plum Island | ||
| Named for an island in Green Bay, this was created by Anders Ericson. | ||
| Mary Pickford | ||
| The Mary Pickford is a classic cocktail named after the famous silent film actress. It is a Prohibition-era cocktail that's made with: white rum, fresh pineapple juice, grenadine, and maraschino liqueur. | ||
| Smoky Spicy Margarita | ||
| A Smoky Spicy Margarita is a cocktail that adds a smoky and spicy twist to the classic margarita. It typically involves using mezcal instead of tequila, muddling in jalapeños for heat, and rimming the glass with a spicy salt mixture like chili powder and cayenne pepper. | ||
| Long Island Iced Tea | ||
| The Long Island Iced Tea is as boozy as cocktails get, with a guaranteed hangover. But with four liquors, one liqueur, lemon and cola, it somehow works. | ||
| Lion's Tail | ||
| The Lion’s Tail is a classic cocktail stemming from Prohibition. it combines bourbon with allspice dram and bitters. | ||
| Hot Buttered Rum | ||
| The Hot Buttered Rum cocktail is a classic hot drink that will warm your soul during the cold winter. | ||
| Honey Syrup | ||
| Honey syrup is a simple syrup made with honey instead of sugar. It adds a unique flavor and sweetness to cocktails, elevating their complexity and balance. | ||
| Harvest Moon Punch (1/2 batch) | ||
| An original of Anders Erickson, based on a classic punch build. Black tea adds volume, and cuts down on the alcohol content. | ||
| Rich Earl Grey Syrup | ||
| Earl Grey syrup is a versatile and delicious addition to various beverages and desserts. It's made by infusing Earl Grey tea leaves in a simple syrup, resulting in a sweet and aromatic liquid with a distinct citrusy flavor from the bergamot oil in the tea. | ||
| Dark Daiquiri | ||
| The Dark Daiquiri is a classic cocktail that offers a rich and flavorful twist on the traditional Daiquiri. It's made with dark rum instead of light rum, adding a depth of molasses and spice notes to the drink. | ||
| Corpse Reviver #1 | ||
| The first widely popularized corpse reviver cocktail is listed in The Savoy Cocktail Book and is a cognac-based cocktail that calls for two parts cognac, one part Calvados or apple brandy, and one part Italian vermouth. In bartender Craddock's notes he says "To be taken before 11AM, or whenever steam or energy is needed". | ||
| Coquito | ||
| Creamy, rich Coquito may be a classic Puerto Rican holiday drink, but don't let the seasons limit you—this combination of rum, milk, coconut, and spices tastes great any time of year. | ||
| Cocktail Categories | ||
| The world of cocktails comprises numerous different cocktail families, each family having its own surname, distinctive traits, genetics and history. Some of these cocktail families are forgotten and facing extinction while others, such as the Daiquiri, Sour and Colada dynasties, are better known now than when they were first conceived. Follows the 36 families which populate the world of cocktails. While not advocating that every cocktail should be pigeonholed under one of the following headings – history/rules should not be allowed to stifle creativity – these cocktail family names do give an indication to the drinker the style of cocktail they are ordering. Consequently, if a cocktail carries one of the following family names, then its ingredients, serving vessel and style should reflect the traits suggested by that name. |
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| Chicago Cocktail | ||
| The Chicago Cocktail is a classic cocktail that has been around for over 100 years. It is somewhat similar to an Old Fashioned in that it starts with brandy and bitters. Instead of sugar, it calls for a dash of curaçao and instead of a splash of soda it is topped up with champagne. | ||
| Cherry Zip | ||
| A twist on the classic Caipiroska, substituting the traditional muddled limes with sweet cherries. The result is a tangy and fruity cocktail with a subtle sweetness. | ||
| Charles Dickens Punch | ||
| The classic Charles Dickens Punch is a fiery and flavorful concoction that was a favorite of the renowned author himself. While the exact recipe may have varied over time, the basic elements remain the same: a blend of rum, brandy, lemon, sugar, and hot water that is set on fire. | ||
| Brandy Slush | ||
| The Wisconsin Brandy Slush is a midwest classic featuring an icy mix of fruit juice, tea, and brandy. This boozy punch is perfect to serve at your next party. For a wintery twist, substitute the juice concentrates with cranberry and lime. Top with spicy ginger ale. Garnish with a sprig of rosemary. |
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| Bourbon Sweet Tea | ||
| You're all set for sitting on the porch, rocking your cares away with this boozy take on the iconic Sweet Tea. | ||