MixPhD - Premium Drinkware & Barware for Cocktail Enthusiasts

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Gin

sazerac

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Old fashioned glass. Method: Rinse a chilled old-fashioned glass with the absinthe, add crushed ice, and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the lemon peel for garnish. Notes: Note: The original recipe changed in the latter part of the 19th century. Rye whiskey was substituted when cognac became difficult to obtain.[2]. 5 cl cognac (or rye whiskey), 1 cl absinthe (or Herbsaint), One sugar cube, Two dashes Peychaud's Bitters

horses-neck

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Highball glass. Method: Pour brandy and ginger ale directly into highball glass with ice cubes. Stir gently. Garnish with lemon zest. If desired, add dashes of Angostura Bitter. 4 cL (1 part) Brandy, 12 cL (3 parts) Ginger ale, Dash of Angostura bitter (optional)

corpse-reviver-2

/contempora

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake ingredients together in a mixer with ice. Strain into chilled glass. Garnish with orange zest. 3 cl gin, 3 cl lemon juice, 3 cl Cointreau, 3 cl Lillet Blanc, 1 dash absinthe

clover-club

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Dry shake ingredients to emulsify, add ice, shake and served straight up. 4.5cl Gin, 1.5cl lemon juice, 1.5cl raspberry syrup, 1 egg white or 20 ml aquafaba or 4 drops cocktail foamer

negroni

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Stir into glass over ice, garnish and serve. 3 cl gin, 3 cl sweet red vermouth, 3 cl Campari

hanky-panky

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Stirred over ice, strained into a chilled glass, garnished, and served up. 45 ml London dry gin, 45 ml Sweet red vermouth, 7.5 ml Fernet-Branca

southside

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into a cocktail shaker, shake well with ice, double-strain into chilled cocktail glass. Notes: If egg white is used shake vigorously. 60 ml London Dry gin, 30 ml lemon juice, 15 ml simple syrup, 5-6 mint leaves, few drops of egg white (Optional)

last-word

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake with ice and strain into a cocktail glass. 22.5ml gin, 22.5ml lime juice, 22.5ml green Chartreuse, 22.5ml maraschino liqueur

casino

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into shaker with ice cubes. Shake well. Strain into chilled cocktail glass. Garnish with a lemon twist and a maraschino cherry. Serve without a straw. 4 cl gin (Old Tom), 1 cl Maraschino, 1 cl fresh lemon juice, 2 dashes orange bitters

bees-knees

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Combine gin, honey syrup and lemon juice into a mixing tin. Shake. Strain into chilled cocktail glass. Garnish with lemon peel. 2oz gin, 1oz honey syrup, 1oz lemon juice, garnish with lemon peel

ramos-fizz

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Collins glass. Method: All ingredients except the soda are poured in a mixing glass, dry shaken (no ice) for two minutes, then ice is added and shaken hard for another minute. Strain into a highball glass without ice and topped with soda. 4.5 cl gin, 1.5 cl fresh lime juice, 1.5 cl fresh lemon juice, 3 cl simple syrup, 6 cl cream, 1 egg white, 3 dashes orange flower water, 2 drops vanilla extract, soda water

angel-face

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass. 3 cl gin, 3 cl Apricot brandy, 3 cl Calvados

aviation

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Add all ingredients into cocktail shaker filled with ice. Shake well and strain into cocktail glass. Garnish with a cherry. 45 ml gin, 15 ml lemon juice, 15 ml maraschino liqueur, 1 barspoon crème de violette

suffering-bastard

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Collins. Method: Shake everything but ginger beer with ice, pour unstrained into glass, top with ginger beer. 30 ml gin, 30 ml brandy, 15 ml lime juice, 2 dashes Angostura bitters, ginger beer to top up

white-lady

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Add all ingredients into cocktail shaker filled with ice. Shake well and strain into large cocktail glass. Notes: This cocktail is a variant of the Sidecar. 4 cl gin, 3 cl Triple Sec, 2 cl lemon juice

bramble

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Old Fashioned Glass. Method: Pour all ingredients into a cocktail shaker except the Crème de Mûre, shake well with ice, strain into chilled old fashioned glass filled with crushed ice, then pour the blackberry liqueur (Crème de Mûre) over the top of the drink, in a circular motion. 50 ml Gin, 25 ml Fresh Lemon Juice, 12.5 ml Sugar Syrup, 15 ml Crème de Mûre

french-75

/contempora

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Champagne flute. 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. 30 ml (1.0 US fl oz) gin, 15 ml (0.51 US fl oz) lemon juice, 15 ml (0.51 US fl oz) simple syrup, 60 ml (2.0 US fl oz) Champagne

john-collins

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Collins glass. Method: Pour all ingredients directly into highball glass filled with ice. Stir gently. Garnish. Add a dash of Angostura bitters. 4.5 cl (3 parts) gin, 3 cl (2 parts) freshly squeezed lemon juice, 1.5 cl (1 part) sugar syrup, 6 cl (4 parts) carbonated water

tuxedo

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Stir all ingredients with ice and strain into a cocktail glass. Garnish with a cherry and a twist of lemon zest. 3 cl gin (Old Tom), 3 cl dry Vermouth, 1/2 barspoon Maraschino, 1/4 barspoon Absinthe, 3 dashes orange bitters

monkey-gland

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake well over ice cubes in a shaker, strain into a chilled cocktail glass. 45 ml gin, 45 ml orange juice, 1 tablespoon absinthe, 1 tablespoon grenadine

dark-n-stormy

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Highball glass. Method: In a highball glass filled with ice pour the ginger beer and top floating with the Rum. Notes: Garnish with a lime wedge or slice. 60 ml Goslings Rum100 ml Ginger Beer

singapore-sling

/contempora

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Hurricane glass. Method: Pour all ingredients into a cocktail shaker filled with ice cubes. Shake well. Strain into Hurricane glass. 30 ml gin, 15 ml cherry liqueur, 7.5 ml Cointreau, 7.5 ml DOM Bénédictine, 120 ml fresh pineapple juice, 15 ml fresh lime juice, 10 ml Grenadine, 1 dash Angostura bitters

penicillin

/new-era-dr

Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Muddle fresh ginger in a shaker and add the remaining ingredients, except for the Lagavulin whisky. Fill the shaker with ice and shake. Double-strain into a chilled old fashioned glass with ice. Float the Lagavulin whisky on top. 6 cl blended Scotch whisky, 0.75 cl Lagavulin 16y whisky, 2.25 cl fresh lemon juice, 2.25 cl honey syrup, 2-3 quarter-sized slices of fresh ginger

dry-martini

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. Notes: Squeeze oil from lemon peel onto the drink, or garnish with green olives if requested. 60 ml (2.0 US fl oz) gin, 10 ml (0.34 US fl oz) dry vermouth

paradise

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake together over ice. Strain into cocktail glass and serve chilled. 3.5 cl (7 parts) gin, 2 cl (4 parts) apricot brandy, 1.5 cl (3 parts) orange juice

gin-fizz

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Ingredients: Served: Shake all ingredients with ice cubes, except soda water. Pour into glass. Top with soda water. 4.5 cl gin, 3 cl fresh lemon juice, 1 cl simple syrup, Splash of soda water

martinez

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Stirred over ice, strained into a chilled glass, garnished, and served up. 45 ml London Dry Gin, 45 ml Sweet Red Vermouth, 1 Bar Spoon Maraschino Liqueur, 2 Dashes Orange Bitters