MixPhD - Premium Drinkware & Barware for Cocktail Enthusiasts

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illegal

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Ingredients: Served: Served in one of two ways:\nStraight up (no ice) in a chilled cocktail glass\nOn the rocks (over ice) in a traditional clay or terracotta mug. Drinkware: Cocktail glass. Method: Pour all ingredients into shaker with ice cubes. Shake vigorously. Strain into chilled cocktail glass, or "on the rocks" into a traditional clay or terracotta mug. 3 cl Mezcal (espadín), 1.5 cl Jamaica overproof white rum, 1.5 cl Falernum, 1 barspoon maraschino Luxardo, 2.25 cl fresh lime juice, 1.5 cl simple syrup, Few drops of egg white (optional)

corpse-reviver-2

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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

between-the-sheets

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Ingredients: Served: Pour all ingredients into shaker with ice cubes, shake, strain into chilled cocktail glass. 3 cl white rum, 3 cl cognac, 3 cl triple sec, 2 cl fresh lemon juice

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

french-martini

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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 and strain into a chilled cocktail glass. Squeeze oil from lemon peel onto the drink. 4.5 cl vodka, 1.5 cl Chambord Raspberry Liqueur, 1.5 cl fresh pineapple juice

daiquiri

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: In a cocktail shaker add all ingredients. Stir well to dissolve the sugar. Add ice and shake. Strain into chilled cocktail glass. 60 ml white Cuban rum, 20 ml fresh lime juice, 2 bar spoons superfine sugar

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)

porto-flip

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake ingredients together in a mixer with ice. Strain into glass, garnish and serve. 1.5 cl (3 parts) brandy, 4.5 cl (9 parts) port, 1 cl (2 parts) egg yolk

pisco-sour

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Ingredients: Served: Vigorously shake contents in a cocktail shaker with ice cubes, then strain into a glass and garnish with bitters. 60 ml Pisco, 30 ml lemon juice, 20 ml simple syrup, 1 egg white, Several drops of aromatic bitters at the end

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

whiskey-sour

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Ingredients: Served: On the rocks or straight up. Drinkware: Old fashioned glass. Method: Shake with ice. Strain into chilled glass, garnish and serve. Notes: If served 'On the rocks', strain ingredients into old-fashioned glass filled with ice. 4.5 cl (3 parts) bourbon whiskey, 3 cl (2 parts) fresh lemon juice, 1.5 cl (1 part) simple syrup

mai-tai

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Ingredients: Served: shaved or crushed ice. Drinkware: Old fashioned glass. Method: Add all ingredients into a shaker with ice. Shake and pour into a double rocks glass or a highball glass. Notes: The Martinique molasses rum used by Trader Vic was not an Agricole rum but a type of "rummy" from molasses. 30 ml amber Jamaican rum, 30 ml Martinique molasses rhum, 15 ml orange curaçao, 15 ml orgeat syrup (almond), 30 ml fresh lime juice, 7.5 ml simple syrup

naked-and-famous

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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. 2.25 cl mezcal, 2.25 cl yellow Chartreuse, 2.25 cl Aperol, 2.25 cl fresh lime juice

alexander

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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. 30 ml cognac, 30 ml crème de cacao (brown), 30 ml fresh cream

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

paper-plane

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. 30 ml Bourbon whiskey, 30 ml Amaro Nonino, 30 ml Aperol, 30 ml fresh lemon juice

tommys-margarita

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Rocks glass. Method: Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled rocks glass filled with ice. 60 ml Tequila agave 100% reposado, 30 ml Fresh lime juice (Persiano), 30 ml Agave syrup (1/2 water + 1/2 agave nectar)

new-york-sour

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Rocks glass. 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. 6 cl whiskey (rye or bourbon), 2.25 cl Simple syrup, 3 cl fresh lemon juice, Few drops of egg white, 1.5 cl red wine (Shiraz or Malbec)

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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mary-pickford

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake and strain into a chilled large cocktail glass. 4.5 cl white rum, 4.5 cl fresh pineapple juice, 0.5 cl Grenadine, 0.75 cl Maraschino

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

hemingway-special

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into a shaker with ice. Shake. 6 cL (12 parts) Rum, 4 cl (8 parts) grapefruit juice, 1.5 cL (3 parts) Maraschino liqueur, 1.5 cl (3 parts) fresh lime juice

trinidad-sour

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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, strain into chilled cocktail glass. 4.5 cl Angostura bitters, 3 cl orgeat syrup, 2.25 cl fresh lemon juice, 1.5 cl rye whiskey

barracuda

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Margarita glass. Method: Shake pour ingredients with ice. Strain into glass, top with sparkling wine. 4.5 cl gold rum, 1.5 cl Galliano, 6 cl pineapple juice, 1 dash fresh lime juice, Top with Prosecco

ve-n-to

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Ingredients: Served: On the rocks: poured over ice. Drinkware: tumbler. Method: Pour all ingredients into the shaker. Shake vigorously with ice. Strain into a chilled small tumbler glass filled with ice. Notes: If desired, the water used to make the honey mix can be replaced by chamomile infusion. 4.5 cl white smooth grappa, 2.25 cl fresh lemon juice, 1.5 cl honey mix (made with chamomile infusion if desired), 1.5 cl chamomile cordial, 1 cl egg white (optional)

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

golden-dream

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake with cracked ice. Strain into glass and serve. Notes: Should be quite fluffy. 2 cl (2 parts) Galliano, 2 cl (2 parts) Triple Sec, 2 cl (2 parts) Fresh orange juice, 1 cl (1 part) Fresh cream

sidecar

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into cocktail shaker filled with ice. Shake well and strain into cocktail glass. 5 cl cognac, 2 cl triple sec, 2 cl lemon juice

old-cuban

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients except the wine into cocktail shaker, shake well with ice, strain into chilled elegant cocktail glass. Top up with the sparkling wine and garnish with mint sprigs. 4.5 cl aged rum, 2.25 cl fresh lime juice, 3 cl simple syrup, 2 dashes Angostura bitters, 6 to 8 mint leaves, 6 cl champagne brut or Prosecco

margarita

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Ingredients: Served: Rocks, straight up, frozen. Drinkware: Margarita glass. Method: Add all ingredients into a shaker with ice. Shake and strain into a chilled cocktail glass. 50 ml tequila 100% agave, 20 ml triple sec, 15 ml freshly squeezed lime juice

russian-spring-punch

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Highball glass. Method: Pour all ingredients into cocktail shaker except the sparkling wine, shake well with ice, strain into chilled tall tumbler glass filled with ice and top up with sparkling wine. 2.5 cl Vodka, 1.5 cl Crème de cassis, 1 cl Sugar Syrup, 2.5 cl Lemon Juice

cosmopolitan

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake all ingredients in cocktail shaker filled with ice. Strain into a large cocktail glass. Garnish with lime slice. Notes: The drink should be a frothy bright pink color. 4 cl Vodka Citron, 1.5 cl Cointreau, 1.5 cl Fresh lime juice, 3 cl Cranberry juice

grasshopper

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour ingredients into a cocktail shaker with ice. Shake briskly and then strain into a chilled cocktail glass. 3 cl crème de menthe (green), 3 cl crème de cacao (white), 3 cl cream

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

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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

brandy-crusta

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Mix all ingredients with ice cubes in a mixing glass. Strain into slim cocktail glass rimmed with sugar. 52.5 ml brandy, 7.5 ml Maraschino Luxardo, 1 Bar spoon Curaçao, 15 ml Fresh lemon juice, 1 Bar spoon simple syrup, 2 dashes aromatic bitters

espresso-martini

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. 50 ml vodka, 30 ml Kahlúa, 10 ml sugar syrup, 1 strong espresso

lemon-drop-martini

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. Garnish with sugar rim around the glass. 30 ml vodka citron, 20 ml triple sec, 15 ml fresh lemon juice

zombie

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Zombie glass. Method: Mix ingredients in a shaker with crushed ice and shake. Pour into a tall tumbler glass. Notes: Because of the high proof rum, this cocktail could be lit if desired. 45 ml Jamaican dark rum, 45 ml Puerto Rican gold rum, 30 ml 151 Demerara rum, 20 ml fresh lime juice, 15 ml falernum, 15 ml Donn's Mix (2 parts fresh white grapefruit juice and 1 part cinnamon syrup), 1 tsp Grenadine syrup, 1 dash Angostura bitters, 6 drops Pernod

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

singapore-sling

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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

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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

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

vesper

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into a cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass. 45 ml gin, 15 ml vodka, 7.5 ml Lillet Blanc

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

yellow-bird

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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, strain into chilled cocktail glass. 3 cl white rum, 1.5 cl Galliano, 1.5 cl triple sec, 1.5 cl lime juice