Sazerac
- 2 oz rye
- 1/2 oz simple syrup*
- 4 dashes Peychaud's Bitters
- Rinse: Absinthe or Herbsaint
- Garnish: lemon twist
Chill rocks glass by storing in fridge/freezer. Rinse chilled glass with absinthe. Combine all ingredients in mixing vessel with ice. Stir well, strain into glass. Garnish.
French 75
- 1-1/2 oz gin or Cognac
- 1/2 oz lemon juice
- 3/4 oz simple syrup*
- 2 oz sparkling wine
- Garnish: lemon twist
Combine all ingredients except sparkling wine in shaker with ice. Shake, strain into champagne flute. Top with sparkling wine. Garnish.
Ramos Gin Fizz
- 1-1/2 oz gin
- 1 oz simple syrup*
- 1/2 oz lemon juice
- 1/2 oz lime juice
- 2 oz heavy cream
- 1 egg white
- 1/2 oz simple syrup
- 2-3 drops orange flower water
- 2+ oz club soda
Chill Collins glass, set aside. Combine all except soda in shaker with ice. Shake for 30 seconds. Strain into other side of tin, dump ice, reseal and shaker for another 30 seconds. Add 2 oz of club soda to Collins glass. Pour mixture, slowly, into glass, allowing time for foam to build. Once the shaker in is empty, add soda directly, 1/2 oz at a time, until head is at desired height. Serve with a straw.
*Simple Syrup: Heat 1/2 cup sugar and 1/2 cup water in a saucepan just until sugar dissolves. Let cool and store refrigerated. Yield: 6 oz
Equipment & Notes
To make these drinks you will need:
• Some way to measure ingredients. A preferred measuring device is a 2 oz OXO measuring cup (which you’ll find incredibly useful for cooking too). But in a pinch a tablespoon measuring spoon is 1/2 an ounce, and 2 ounces is 1/4 cup. If you are using a bartending jigger or novelty shot glass, use a measuring spoon ahead of time to confirm the measurements – they come in different sizes and we will not be able to tell you what size you have. Jiggers need to be filled all the way to the top.
• Something to shake a cocktail in. Don’t have a cocktail shaker? Use a mason jar or a water bottle. Use the lid as a strainer.
• Something to stir a cocktail in. You can use just the bottom of your cocktail shaker for this, or a separate mixing glass.
• Something to stir a cocktail with. Bartenders use barspoons, but (shhh, don’t tell anyone) a chopstick works just as well or even better. A butter knife will also work in a pinch.
• A way to squeeze citrus. Fresh juice is the most important thing you can do to improve the quality of your cocktails.
• A vegetable peeler or knife to cut citrus twists. The flavorful oils in the peel of citrus fruit add essential flavor. Make sure you have fresh fruit and a way to cut.
