The Bloody Mary

About The Bloody Mary

The world famous brunch/hangover cocktail in all its glory; the Bloody Mary. The origins of this famous cocktail are shrouded in various claims. The first version which was just vodka and tomato juice originated in the New York Bar in Paris, France in the 1920s; but it wasn’t until the 1930s in New York City when the more modernized version became popular at the St. Regis Hotel. There are 1,001 versions of this cocktail so be a true mixologist and experiment until you find your perfect recipe!

Ingredients:

• 1 oz. Vodka

• 3 Cups Tomato Juice

• ⅓ Cup Pickle Juice

• 3 Tbsp. Lemon Juice

• 3 Tbsp. Lime Juice

• 1½ Tbsp. Worcestershire Sauce

• 1 Tbsp. Horseradish

• ¾ tsp. Tabasco Sauce

• ¾ tsp. Celery Salt

• ½ tsp. Coarse Black Pepper

• ¼ tsp. Garlic Powder

• Celery Stalk, Pickle Spear, Olive, Lemon Wedge for Garnish

Cocktail Profile

• Rating:       4.0 Stars

• Served:      On the Rocks

• Strength:   Mild

• Difficulty:  Complex

• Flavor:       A Garden

Method:

In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce and blend until smooth. Add pepper and salt and then chill, preferably for two hours.

When serving add an ounce of vodka and garnish appropriately.

The Caipirinha

About The Caipirinha

Although the origin of the drink is unknown, one account says it came about around 1918 in the region of Alentejo in Portugal, with a popular recipe made with lemon, garlic, and honey, indicated for patients with the Spanish flu. The modern cocktail is still used as a remedy for the common cold. The Caipirinha is known as the national cocktail of Brazil.

Ingredients:

• 1½ oz. Cachaça

• 2 tsp. Sugar

• Half of a Lime cut into 4 Wedges

Cocktail Profile

• Rating:       4 Stars

• Served:      On the Rocks

• Strength:   Medium

• Difficulty:  Simple

• Flavor:       Lime

Method:

Place lime and sugar into old fashioned glass and muddle (mash the two ingredients together using a muddler or a wooden spoon). Fill the glass with ice and add the Cachaça.

The Pisco Sour

About The Pisco Sour

The Pisco Sour is a Peruvian cocktail that is largely agreed to have originated in the 1930s in Lima, Peru. The drink's name comes from Pisco, which is its base liquor (colorless brandy), and the cocktail term sour, in reference to sour citrus juice and sweetener components. Chile and Peru both claim the Pisco Sour as their national drink, and each asserts ownership of the cocktail's base liquor.

Ingredients:

• 2 oz. Pisco

• 1 oz. Lemon Juice

• ⅔ oz. Simple Syrup

• 1 Egg White

• Few Dashes of Angostura Bitters

Cocktail Profile

• Rating:       4.0 Stars

• Served:      Neat

• Strength:   Strong

• Difficulty:  Simple

• Flavor:       Spirit Forward

Method:

Vigorously shake contents in a cocktail shaker with ice cubes, then strain into a glass and garnish with bitters.

The Golden Dream

About The Golden Dream

The Golden Dream is an IBA Official Cocktail that originated at the Old King Bar in Miami, Florida in the 1960s and 70s. The cocktail was named after period actress Joan Crawford and experienced a surge in popularity in the late 60s specifically.

Ingredients:

• 1 oz. Silver Rum

• ⅔ oz. Galliano© Liqueur

• ⅔ oz. Triple Sec

• ⅔ oz. Orange Juice

• ⅓ oz. Heavy Cream

Cocktail Profile

• Rating:       4.0 Stars

• Served:      Neat

• Strength:   Mild

• Difficulty:  Simple

• Flavor:       Sweet

Method:

Shake ingredients with ice until very well chilled. Strain into chilled cocktail glass.

The Zombie

About The Zombie

This recipe is probably the most complex cocktail on all of www.empiremixology.com. This cocktail is an original of Don the Beachcomber at his eponymous restaurant around the year 1934. It would later show up at the 1939 World’s Fair where it became popular on the East Coast. This cocktail is served with a strict limit of 2 per customer due to its high potency. The name originates from a businessman who had one and he returned to Donn’s restaurant and told him that it “made him a zombie all weekend.”

The name stuck and the rest is history. This recipe is highly complex and it is indeed a flammable cocktail so drink responsibly and remember safety when playing with fire. There is also a recipe for Donn’s Mix listed below which is an essential ingredient.

Ingredients:

• 1½ oz. Silver Rum

• 1½ oz. Dark Rum

• 1 oz Apricot Brandy

• Splash Overproof 151 Rum

• ½ oz. of Don’s Mix***

• 1 oz. Lime Juice

• 1 oz. Pineapple Juice

• 1 oz. Mango Juice

• ½ oz. Grenadine

• Dash of Angostura Bitters

For Donn’s Mix

• 3 Crushed Cinnamon Sticks

• 1 Cup of Sugar

• 1 Cup of Boiling Water

• 2 Cups of Grapefruit Juice

Cocktail Profile

• Rating:       4.5 Stars

• Served:      On the Rocks

• Strength:   Strong

• Difficulty:  Complex

• Flavor:       Tiki

Method:

Mix ingredients in a shaker with ice. Pour into glass with ice. You can float the 151 to create a longer lasting flame when lit.

For Donn’s Mix

• Bring 3 crushed cinnamon sticks, 1 cup of sugar and 1 cup of water to a boil, stirring until the sugar is dissolved.

• Simmer for 2 minutes, then remove from the heat and let sit for at least 2 hours before straining into a clean glass bottle.

• Then add 1 part of the syrup and 2 parts of fresh grapefruit juice together.

The Champagne

About The Champagne

This 19th century recipe hails from the birthplace of ALL champagne; France. First listed in an 1862 guide to cocktails, the drink was later revitalized by Jerry Thomas who added a few variations to the earliest recipes. The quintessential “American” version is to omit the brandy/cognac addition. This cocktail can still be seen at New Year’s Eve events around the country.

Ingredients:

• 3 oz. Chilled Champagne

• ⅓ oz. Cognac or Brandy

• 2 Dashes of Angostura Bitters

• 1 Sugar Cube

• Orange Slice & Maraschino Cherry for Garnish

Cocktail Profile

• Rating:       4 Stars

• Served:      Neat

• Strength:   Medium

• Difficulty:  Simple

• Flavor:       Spiced

Method:

Add dash of Angostura bitter onto sugar cube and drop it into champagne flute. Add cognac followed by gently pouring chilled champagne. Garnish with orange slice and maraschino cherry.

The Corpse Reviver №2

About The Corpse Reviver №2

The Corpse Reviver №2 as described in the Savoy Cocktail Book is the most commonly drunk of the corpse revivers. The dash of absinthe can either be added to the mix before shaking, or added to the cocktail glass and moved around until the glass has been coated with a layer of absinthe to give a subtle absinthe aroma and flavor to the drink. The Savoy №2 recipe noted that “Four of these taken in swift succession will unrevive the corpse again.”

Ingredients:

• 1 oz. Gin

• 1 oz. Triple Sec

• 1 oz. Lillet Blanc

• 1 oz. Lemon Juice

• Dash of Absinthe

• Orange Zest for Garnish

Cocktail Profile

• Rating:       4.0 Stars

• Served:      Neat

• Strength:   Strong

• Difficulty:  Simple

• Flavor:       Spirit Forward

Method:

Shake ingredients together in a mixer with ice. Strain into chilled glass. Garnish with orange zest.

The French 75

About The French 75

The French 75 or just the 75 Cocktail if you’re from France, is an early 20th century cocktail created at Harry’s New York Bar in Paris, France. The recipe is simple but remains crisp and flavorful. The cocktail was named after a French 75 Field Artillery due to the cocktail having a strong kick of flavor; like the kick of the artillery. This cocktail has been featured in various John Wayne films and others, such as Casablanca.

Ingredients:

• 1 oz. Gin

• 2 oz. Champagne

• ½ oz. Lemon Juice

• 2 Dashes of Simple Syrup

Cocktail Profile

• Rating:       4 Stars

• Served:      Neat

• Strength:   Strong

• Difficulty:  Simple

• Flavor:       Spirit Forward

Method:

Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled champagne glass. Top up with Champagne. Stir gently.

The Grasshopper

About The Grasshopper

The Grasshopper is a sweet, mint-flavored, dessert cocktail. The name of the drink derives from its green color, which comes from creme de menthe. A bar in the French Quarter of New Orleans, Louisiana, claims the drink was invented in 1918 by its owner, Philip Guichet. The drink gained popularity during the 1950s and 1960s throughout the American South.

Ingredients:

• 1 part Creme de Cacao

• 1 part Creme de Menthe

• 1 part Cream

Cocktail Profile

• Rating:       4.5 Stars

• Served:      Neat

• Strength:   Mild

• Difficulty:  Simple

• Flavor:       Minty

Method:

Pour ingredients into a cocktail shaker with ice. Shake briskly and then strain into a chilled cocktail glass.

The Mint Julep

About The Mint Julep

The Mint Julep is the official cocktail of the Kentucky Derby. The Mint Julep originated in the southern United States, during the eighteenth century. The earliest known mentions come from 1770 and include a satirical play by Robert Munford, The Candidate. Further evidence of mint julep as a prescription drink can be found in 1784 Medical Communications: "sickness at the stomach, with frequent retching, and, at times, a difficulty of swallowing. I then prescribed her an emetic, some opening powders, and a mint julep."

Ingredients:

• 2 oz. Bourbon

• 2 tsp. Water

• 1 tsp. Powdered Sugar

• 4 Mint Leaves

• Crushed Ice

Cocktail Profile

• Rating:       4.0 Stars

• Served:      On the Rocks

• Strength:   Strong

• Difficulty:  Simple

• Flavor:       Spirit Forward

Method:

In a highball glass gently muddle the mint, sugar and water. Fill the glass with cracked ice, add Bourbon and stir well until the glass is well frosted. Garnish with a mint sprig.

The Hemingway Special

About The Hemingway Special

You can probably imagine whom this cocktail is named after. Whilst staying in Cuba, author Ernest Hemingway tried the local Floridita cocktail and remarked that although he liked it, he preferred no sugar and double the rum. Thusly, the Hemingway Special was born and would in time become a selected IBA Official Cocktail.

Ingredients:

• 2 oz. Silver Rum

• ½ oz. Maraschino Liqueur

• 1½ oz. Grapefruit Juice

• ½ oz. Lime Juice

• Lime Wedge for Garnish

Cocktail Profile

• Rating:       4.0 Stars

• Served:      Neat

• Strength:   Mild

• Difficulty:  Simple

• Flavor:       Fruity

Method:

Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass.

The Mai Tai

About The Mai Tai

The Mai Tai is perhaps the most famous Tiki cocktail and was invented in 1944. Trader Vic’s is credited with inventing the drink although friendly rival Don the Beachcomber claimed to invent a very different iteration of the drink in 1933. The name was allegedly taken from maita'i, the Tahitian word for "good" or "excellence." The Mai Tai was immensely popular in the Tiki Culture phase of the 40s, 50s, and 60s.

Ingredients:

• 1½ oz. Silver Rum

• ½ oz. Dark Rum

• ¾ oz. Orange Curacao

• ¾ oz. Lime Juice

• ½ oz. Orgeat Syrup

• Crushed Ice

• Spearmint & Lime Wedge for Garnish

Cocktail Profile

• Rating:       4.5 Stars

• Served:      On the Rocks

• Strength:   Mild

• Difficulty:  Simple

• Flavor:       Sweet

Method:

Shake all ingredients except dark rum with ice. Strain into glass. Float Dark Rum over the top of the cocktail. Garnish and serve with straw.

The Singapore Sling

About The Singapore Sling

The concept of a “Gin Sling” hails from the 1700s but the first appearance of the Singapore Sling can be dated to the 1930s in print, but was likely invented sometime around 1915 in Singapore. The cocktail has been made many different ways and for a long time had a vastly oversimplified recipe that was largely reminiscent of the Gin and Juice of the time. The Singapore Sling has been seen as a Mark of Mastery in recent times in a number of mixology schools.

Ingredients:

• 1 oz. Gin

• ½ oz. Cherry Liqueur

• ¼ oz. Triple Sec

• ¼ oz. Bénédictine

• ½ oz. Lime Juice

• ½ oz. Grenadine

• 4 oz. Pineapple Juice

• Dash of Angostura Bitters

• Pineapple Wedge & Maraschino Cherry for Garnish

Cocktail Profile

• Rating:       4.0 Stars

• Served:      Neat

• Strength:   Light

• Difficulty:  Simple

• Flavor:       Tropical

Method:

Pour all ingredients into cocktail shaker filled with ice cubes. Shake well. Strain into highball glass. Garnish with pineapple and cocktail cherry.

The Mimosa

About The Mimosa

The origins of the Mimosa are quite shrouded. It is known that variations of Mimosa cocktails have been enjoyed in the Mediterranean for centuries, specifically in Spain. There are some credits to the first “written” recipe for a Mimosa hailing from a Spanish Resort, however the claims are widely doubted. The epitome of first class and brunch cocktails anywhere, the Mimosa is a timeless classic and IBA Official Cocktail that is most likely here to stay.

Ingredients:

• 2½ oz. Champagne

• 2½ oz. Orange Juice

Cocktail Profile

• Rating:       4.5 Stars

• Served:      Neat

• Strength:   Mild

• Difficulty:  Simple

• Flavor:       Orange

Method:

Ensure both ingredients are well chilled, then mix into the glass. Serve cold.

The Sea Breeze

About The Sea Breeze

The Sea Breeze is an offshoot of the Cape Codder and the Salty Dog and has undergone many recipe changes in the last 100 years. Originally containing Gin, Brandy, and Grenadine; it would evolve a few more times until the 1960s when the modern recipe came into favor. The Sea Breeze, Cape Codder, and Bay Breeze were amongst the most popular cocktails of the 1960s and 1970s before becoming generic cocktails and base recipes for further variations.

Ingredients:

• 1½ oz. Vodka

• 1 oz. Grapefruit Juice

• 4 oz. Cranberry Juice

Cocktail Profile

• Rating:       4.0 Stars

• Served:      On the Rocks

• Strength:   Light

• Difficulty:  Simple

• Flavor:       Fruity

Method:

Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.

The Horse's Neck

About The Horse’s Neck

Remarkably similar to cocktails like the Old Fashioned or Rye & Ginger; the Horse’s Neck is a cocktail from the late 19th century. Originally a non-alcoholic drink, the addition of originally bourbon was named the Horse’s Neck with a Kick. Brandy later became the premier spirit of choice for this recipe and with the non-alcoholic version falling out of its namesake, the cocktail simply became known as the Horse’s Neck. The addition of bitters is optional, however we highly recommend it, as it strongly diversifies the flavor.

Ingredients:

• 1½ oz. Brandy

• 4 oz. Ginger Ale

• Few Dashes of Angostura Bitters

• Lemon Twist for Garnish

Cocktail Profile

• Rating:       4.0 Stars

• Served:      On the Rocks

• Strength:   Mild

• Difficulty:  Simple

• Flavor:       Spirit Forward

Method:

Build Brandy and Ginger Ale in highball/lowball glass with fresh ice. Stir gently. Gently add a few dashes of Angostura Bitters if desired. Garnish with lemon twist.

The French Connection

About The French Connection

The classic French Connection cocktail is the marriage of the famous French Spirit Cognac, and the Italian Liqueur known as Amaretto. Named after the 1971 neo-noir film The French Connection starring Gene Hackman. It can be served on the rocks in a lowball glass or neat in a Brandy Snifter. For www.empiremixology.com purposes we chose the latter, although the lowball version is equally as good.

Ingredients:

• 2 parts Cognac

• 2 parts Amaretto

Cocktail Profile

• Rating:       4.0 Stars

• Served:      On the Rocks or Neat

• Strength:   Strong

• Difficulty:  Simple

• Flavor:       Spirit Forward

Method:

Build ingredients in serving glass with ice (if in lowball glass). Stir until well mixed.

The Vesper

About The Vesper

Created in 1953 in the book Casino Royale, James Bond orders this cocktail to his exact specifications. We at Empire use the IBA Official Cocktail recipe in contrast to Bond’s preference for a stronger count of each spirit and we also stir our spirit only drinks, not shake. This cocktail is a variant of the Martini that offers a more aromatic taste but with a slightly harsher finish.

Ingredients:

• 2 oz. Gin

• ½ oz. Vodka

• ¼ oz. Lillet Blanc

• 1 Lemon Twist

Cocktail Profile

• Rating:       4.0 Stars

• Served:      Neat

• Strength:   Strong

• Difficulty: Medium

• Flavor:       Spirit

Method:

Add all ingredients into a mixing glass with ice. Stir and strain into cocktail glass.

Empire Tip: Despite James Bond’s prefernce, stir this, not shake.

The Piña Colada

About The Piña Colada

The official drink of Puerto Rico, the Piña Colada literally translates to “strained pineapple.” The history of this all time freat cocktail is shrouded in debate. It’s disputed founding is back to the early 1800s when El Pirata Cofresí created the drink to boost the morale of his crew. The more modern founding of the cocktail dates to either Cuba or Puerto Rico during the 1950s depending on which historian you choose to follow. Regardless, the Piña Colada was named the National Cocktail of Puerto Rico in the 1970s and July 10 is now known as International Piña Colada Day!

Ingredients:

• 2 oz. Silver Rum

• 1 oz. Cream of Coconut

• 1 oz. Heavy Cream

• 6 oz. Pineapple Juice

• ½ cup of Crushed Ice

Cocktail Profile

• Rating:        4.5 Stars

• Served:      Frozen

• Strength:    Mild

• Difficulty:    Medium

• Flavor:        Tropical

Method:

Blend all the ingredients with ice and pur into desired glass. Garnish with cherry and/or pineapple wedge.

The Tequila Sunrise

About The Tequila Sunrise

Originally hailing from Phoenix, Arizona in the 1930s/1940s, the Tequila Sunrise became modernized and exploded in popularity in San Francisco, California in the early 1970s. The recipe became an instant hit and was featured heavily on brands such as Jose Cuervo and was even named the favorite of the Rolling Stones during their 1972 tour.

This IBA Contemporary Classic is an easy to make and refreshing cocktail to enjoy year around. the complimenting flavors blend together to create a smooth and sweet finish.

Ingredients:

• 1½ oz. Tequila

• ½ oz. Grenadine

• 4 oz. Orange Juice

Cocktail Profile

• Rating:       4.0 Stars

• Served:      On the Rocks

• Strength:   Light

• Difficulty: Simple

• Flavor:       Orange

Method:

Pour the tequila and orange juice into glass over ice. Add the grenadine, which will sink to the bottom. Stir gently to create the sunrise effect. Garnish and serve.