The Fernandito

About The Fernandito

The Fernandito, also known as the Fernet con Coca became an IBA Official Cocktail in 2020 after being Argentina’s favorite cocktail since the 1980s. Fernet-Branca© is a brand of Italian Bitters where 75% of its global output is sent to Argentina. Popular in college towns, this easygoing cocktail is simple to make and very flavorful.

Ingredients:

• 1½ oz. Fernet-Branca©

• Fill Cola

Cocktail Profile

• Rating:       4.0 Stars

• Served:      On the Rocks

• Strength:   Mild

• Difficulty:  Simple

• Flavor:       Spiced

Method:

Fill a double old-fashioned glass with ice. Pour in the Fernet-Branca©, fill the glass with cola. Stir gently.

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 Vieux Carré

About The Vieux Carré

The Vieux Carré is named for the French Quarter of New Orleans. The cocktail traces its origins to the 1930s but officially appeared in print in 1937. It is a rich in flavor cocktail that employs the use of decadent ingredients. Raise a toast to New Orleans!

Ingredients:

• 1 oz. Rye Whiskey

• 1 oz. Cognac

• 1 oz. Sweet Vermouth

• 1 Barspoon Bénédictine©

• 2 Dashes of Peychaud’s Bitters

• Orange Zest and Maraschino Cherry for Garnish

Cocktail Profile

• Rating:       3.5 Stars

• Served:      Neat

• Strength:   Strong

• Difficulty:  Simple

• Flavor:       Spirit Forward

Method:

Pour all ingredients into a mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. Garnish with orange zest and a maraschino cherry.

The French Martini

About The French Martini

This cocktail debuted in the 1980s but was not properly introduced on drink menus until 1996 in the SoHo neighborhood of New York City. The key ingredient in this cocktail is Chambord©, which is a French liqueur created in France since the late 1600s.

Ingredients:

• 1½ oz. Vodka

• ½ oz. Raspberry Liqueur (Chambord©)

• ½ oz. Pineapple Juice

• Lemon Peel for Garnish

Cocktail Profile

• Rating:       4.0 Stars

• Served:      Neat

• Strength:   Mild

• Difficulty:  Simple

• Flavor:       Sweet

Method:

Pour all ingredients into shaker with ice cubes. Shake well and strain into a chilled cocktail glass. Squeeze oil from lemon peel onto the drink.

The Paradise

About The Paradise

The Paradise cocktail is the O.G. Gin and Juice cocktail made famous again by rapper Snoop Dogg. The cocktail originated in 1930 and was invented by famous mixologist Harry Craddock. The recipe has remained largely unchanged with the exception of variations on the amount of “juice” and brandy.

Ingredients:

• 1¼ oz. Gin

• ¾ oz. Apricot Brandy

• ½ oz. Orange Juice

Cocktail Profile

• Rating:       4.5 Stars

• Served:      Neat

• Strength:   Mild

• Difficulty:  Simple

• Flavor:       Fruity

Method:

Shake together over ice. Strain into cocktail glass and serve chilled.

The Spritz Veneziano

About The Spritz Veneziano

Also known as the Aperol Spritz, also called just Spritz, is an Italian wine-based cocktail, commonly served as an aperitif in Northeast Italy. It consists of prosecco, Aperol and soda water. The original recipe has supposedly remained unchanged over time but it wasn't until the 1950s that Aperol Spritz became a popular alternative to the usual Venetian mix of white wine and soda.

Ingredients:

• 3 oz. Prosecco

• 2 oz. Aperol

• Splash of Soda Water

• Orange Wheel for Garnish

Cocktail Profile

• Rating:       4.0 Stars

• Served:      On the Rocks

• Strength:   Strong

• Difficulty:  Simple

• Flavor:       Spirit Forward

Method:

Build all ingredients into a wine glass filled with ice. Stir gently.

The Naked and Famous

About The Naked and Famous

The Naked and Famous is a new era cocktail that has been added to the list of IBA Official Cocktails. Although I typically discourage intensely specific cocktails due to their inability to replicate accurately, the Naked and Famous is a throwback to a bygone era of cocktails and has the flavor profile to back it up.

Ingredients:

• ¾ oz. Mezcal

• ¾ oz. Aperol

• ¾ oz. Yellow Chartreuse

• ¾ oz. Lime Juice

Cocktail Profile

• Rating:       3.5 Stars

• Served:      Neat

• Strength:   Strong

• Difficulty:  Simple

• Flavor:       Spirit Forward

Method:

Pour all ingredients into shaker with ice cubes. Shake well. Strain into chilled cocktail glass.

The Hanky Panky

About The Hanky Panky

The Hanky Panky originates from the Savoy Hotel in London, England and first appeared in the year 1903. Credited to Savoy’s head bartender Ada Coleman. The Hanky-Panky is a variation on the sweet martini, as it calls for gin and sweet vermouth, but Coleman's secret ingredient was Fernet-Branca, a bitter Italian digestivo.

Ingredients:

• 1½ oz. Gin

• 1½ oz. Sweet Vermouth

• 2 Dashes of Fernet-Branca

• Orange Zest for Garnish

Cocktail Profile

• Rating:       4.0 Stars

• Served:      Neat

• Strength:   Strong

• Difficulty:  Simple

• Flavor:       Spirit Forward

Method:

Stirred over ice, strained into a chilled glass, garnished, and served up.

The New York Sour

About The New York Sour

The New York Sour is an IBA Official Cocktail that mirrors the traditional method of creating a sour; using egg whites. The drink itself is thought to be of New York City origin, but various “New York Sours” have been on menus across the country with different ingredients. Make sure to pair with a wine you enjoy to custom craft the recipe to your liking. (Shiraz is just our suggestion).

Ingredients:

• 2 oz. Whiskey (Bourbon or Rye)

• ½ oz. Shiraz Red Wine

• ¾ oz. Simple Syrup

• 1 oz. Lemon Juice

• Few Drops of Egg White

• Lemon Wedge/Orange Zest and Maraschino Cherry for Garnish

Cocktail Profile

• Rating:       4.0 Stars

• Served:      On the Rocks

• Strength:   Strong

• Difficulty:  Medium

• Flavor:       Spirit Forward

Method:

Pour the whiskey, syrup, lemon juice, and egg white into shaker with ice cubes. Shake vigorously. Strain into chilled rocks glass filled with ice. Float the wine on top. Garnish with lemon or orange zest and cherry.

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 Espresso Martini

About The Espresso Martini

This IBA Classic hails from London, England and it is mostly agreed that the official version debuted sometime in the 1980s. There are few variations to this recipe, some including lemon zest or differing proportions of ingredients as well. We recommend using a quality espresso to reach the true flavor profile of this cocktail.

Ingredients:

• 1¾ oz. Vodka

• 1 oz. Coffee Liqueur

• ½ oz. Simple Syrup

• ½ oz. Strong Espresso

Cocktail Profile

• Rating:       4.0 Stars

• Served:      Neat

• Strength:   Mild

• Difficulty:  Simple

• Flavor:       Coffee

Method:

Pour ingredients into shaker filled with ice, shake vigorously, and strain into chilled martini glass.

The Tipperary

About The Tipperary

Named after a town in Southern Ireland, the Tipperary is an Irish twist on the Bijou cocktail that also adds Green Chartreuse in honor of the Irish color. The exact origin of this recipe is unknown as it is new to the cocktail and mixology scene.

Ingredients:

• 1¾ oz. Irish Whiskey

• 1 oz. Sweet Vermouth

• ⅓ oz. Green Chartreuse

• 2 Dashes Angostura Bitters

• Orange Slice for Garnish

Cocktail Profile

• Rating:       3.5 Stars

• Served:      Neat

• Strength:   Strong

• Difficulty:  Simple

• Flavor:       Spirit Forward

Method:

Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. Garnish with a slice of orange.

The Last Word

About The Last Word

The Last Word is a gin-based prohibition-era cocktail originally developed at the Detroit Athletic Club. While the drink eventually fell out of favor, it enjoyed a renewed popularity after being rediscovered by the bartender Murray Stenson in 2004 during his tenure at the Zig Zag Café and becoming a cult hit in the Seattle area.

Ingredients:

• ¾ oz. Gin

• ¾ oz. Maraschino Liqueur

• ¾ oz. Green Chartreuse

• ¾ oz. Lime Juice

Cocktail Profile

• Rating:       3.5 Stars

• Served:      Neat

• Strength:   Strong

• Difficulty:  Simple

• Flavor:       Spirit Forward

Method:

Shake with ice and strain into a cocktail glass.

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 Barracuda

About The Barracuda

We searched for the origin of this cocktail but we came up empty on this one. Most bartenders agree the drink became popular during the 1970s and may have something to do with the vehicle also named Barracuda being popular at the same time period. Others point to a classical origin for the cocktail so we kinda just threw our hands up on this one. A deceptively strong cocktail utilizing Italian spirits along with Rum; the cocktail makes a great apertif.

Ingredients:

• 1½ oz. Gold Rum

• ⅓ oz. Galliano Liqueur

• 2 oz. Pineapple Juice

• 1 Dash of Lime Juice

• Top with Prosecco/Sparkling Wine

Cocktail Profile

• Rating:       4.0 Stars

• Served:      Neat

• Strength:   Mild

• Difficulty:  Simple

• Flavor:       Sweet

Method:

Shake ingredients with ice. Strain into glass, top with sparkling wine and serve in a Margarita glass.

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.