Bartendering Education

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Abbey Cocktail: 1 1/2 oz gin
3/4 oz Lillet
3/4 oz fresh orange juice
2 dashes Angostura bitters

Shake and strain into a chilled cocktail glass.
Alabama Slammer: 1 oz sloe gin
1 oz amaretto
1 oz Southern Comfort
2 oz fresh orange juice

Shake and strain into an ice-filled highball glass, or five shot glasses.
Alaska: 1 1/2 oz gin
1/2 oz yellow Chartreuse

Stir and strain into a chilled cocktail glass
Alexander: 2 oz dry gin
1 oz white creme de cacao
1 oz cream

Shake and strain into a chilled cocktail glass.
Alfonso: 1 sugar cube soaked in Angostura bitters

1 oz Dubonnet Rouge
4/12 oz chilled champagne
1 lemon twist, for garnish

Build in the order given in a champagne flute. Add the garnish
Algonquin Cocktail: 1 1/2 oz straight rye whiskey
3/4 oz dry vermouth
3/4 ounce pineapple juice

Stir and strain into a chilled cocktail glass.
Allies Cocktail: 2 oz gin
1 oz dry vermouth
1/4 oz kummel

Stir and strain into a chilled cocktail glass.
Amaretto Alexander: 2 oz amaretto
1 1/2 oz white creme de cacao
1 oz cream
slivered almonds, for garnish

Shake and strain into a chilled cocktail glass. Add the garnish.
Amaretto Sour: 2 oz amartetto
1 oz lemon juice
1 maraschino cherry, for garnish
1 half wheel orange, for garnish

Shake and strain into a chilled sour glass or an ice-filled rocks glass. Add the garnishes.
Americano: 1 1/2 oz Campari
1 1/2 oz sweet vermouth
2 oz club soda
1 orange twist, for garnish

Build in the order given in an ice-filled highball glass. Add the garnish.
An Apple A Day: 1 oz Gordon's gin
1 oz Sour Apple Pucker liqeur
3/4 oz fresh lime juice
1/2 oz simple syrup
1/4 oz maraschino liquer
1/2 oz fresh grapefruit juice
1 maraschino cherry, for garnish

Shake and strain into a chilled cocktail glass. Add the garnish.
Angel's Tit: 2 oz dark creme de cacao
1 tbs whipped cream
1 maraschino cherry, for garnish

Por the creme de cacao into a pousse-cafe glass and FLOAT the whipped cream on top. Skewer the cherry with a toothpick and rest it over the glass.
Apple Martini: 2 oz gin or vodka
1 oz green-apple schnapps

Stir and strain into a chilled cocktail glass.
Apple Sidecar: 1 1/2 oz vodka
1/2 oz Clear Creek apple brandy
1 oz fresh lemon juice
1 oz simple syrup
1/2 oz fresh tangerine juice
shredded tangerine zest, for garnish

Shake and strain into a chilled, sugar-rimmed cocktail glass. Add the garnish
Apricot Fizz: 2 1/2 oz apricot brandy
3/4 oz fresh lemon juice
Club soda

Shake and strain the brandy and lemon juice into an ice-filled collins glass. Pour in soda to fill the glass.
Apricot Sour: 2 oz aprict brandy
1 oz fresh lemon juice
1 maraschino cherry, for garnish
1 half wheel orange, for garnish

Shake and strain into a chilled sour glass or an ice-filled old-fashioned glass. Add the garnishes.
Arawak Cocktail: 2 oz bourbon
1/2 oz dry vermouth
1/4 oz pineapple juice
1 dash tamarind juice
Angostura bitters to taste
1 pineapple cube, for garnish

Shake and strain into a chilled cocktail glass. Add the garnish
Astor Martini: 2 oz Ketel One vodka
1/2 oz Campari
1 oz fresh grapefruit juice

Shake and strain into a chilled cocktail glass.
Aviation Cocktail: 2 oz gin
1/2 oz maraschino liquer
1/2 oz fresh lemon juice

Shake and strain into a chilled cocktail glass.
AWOL: 3/4 oz melon liquer
3/4 oz chilled pinapple juice
3/4 oz vodka
3/4 oz 151-proof rum

Layer in the order given in a pousse-cafe glass. Flame the rum for a few seconds, then extinguish the game. Caution the customer to make sure that the rim of the glass is cool enough before drinking.
Bacardi Cocktail: 2 oz Bacardi light rum
1 oz fresh lime juice
1/2 oz grenadine

Shake and strain into a chilled cocktail glass.
Bahama Mama: 1/4 oz Kahlua
1/2 oz dark rum
1/2 oz coconut liqueur
1/2 oz 151-proof rum
1 oz fresh lemon juice
4 oz pineapple juice

Shake and strain into an ice-filled collins glass.
Bailey's Chocolate Martini: 2 oz vodka
3/4 oz Baileys Irish Cream
3/4 oz dark creme de cacao
1 Hershey's Kiss, for garnish

Shake and strain into a chilled cocktail glass. Add the garnish.
Banana-Split Martini: 1 1/2 oz Grey Goose vodka
1 1/2 oz Godiva White Chocolate liqueur
3/4 oz creme de banane
1 slice of banana, for garnish

Shake and strain into a chilled cocktail glass drizzled with strawberry and chocolate syrup. Add the garnish.
Bay Breeze: 2 oz light rum
1 1/2 oz cranberry juice
1 1/2 oz pineapple juice
1 lime wedge, for garnish

Build in the order given in an ice-filled highball glass. Add the garnish.
Beachcomber Cocktail: 2 oz light rum
1 oz triple sec
1/4 oz maraschino liqueur
1/2 oz fresh lime juice

Shake and strain into a chilled cocktail glass.
Bellini: 2 oz white peach puree
3 1/2 oz cilled prosecco

Add the peach puree to a champagne flute, then slowly add the chilled prosecco, stirring constantly to incorporate the ingredients.
White Peach Puree: In a blender, puree the flesh, including the skin, of one white peach together with two or three ice cubes, and a half teaspoon of fresh lemon juice.
Bennett Cocktail: 2 oz gin
1 oz fresh lime juice
1/2 oz simple syrup
Angustura bitters to taste

Shake and strain into a chilled cocktail glass.
Bermuda Rose Cocktail: 2 oz gin
1/2 oz sweet vermouth
1/2 oz apricot brandy
grenadine to taste

Stir and strain into a chilled cocktail glass.
Betsy Ross: 1 1/2 oz brandy
1 1/2 oz ruby port
1/2 oz curacao
Angostura bitters to taste

Stir and strain into a chilled cocktail glass.
Between The Sheets: 1 oz brandy
1 oz light rum
1 oz triple sec
3/4 oz fresh lemon juice

Stir and strain into a chilled cocktail glass.
B-52: 3/4 oz Kahlua
3/4 oz Baileys Irish Cream
3/4 oz Grand Marnier

Layer in the order given in a pousse-cafe glass.
Big Pine Key Cocktail: 1 1/2 oz gin
1 oz triple sec
3/4 oz fresh lime juice
1 orange twist

Shake and strain into a chilled cocktail glass. Add the garnish.
Bistro Sidecar: 1 1/2 oz brandy
1/2 oz Tuaca
1/2 oz Frangelico
1/2 oz fresh lemon juice
1/2 oz fresh tangerine juice
1 roasted hazelnut, for garnish

Shake and strain into a chilled, sugar-rimmed cocktail glass. Add the garnish.
Black and Tan: 8 oz amber ale
8 oz stout

Pour the ale into a beer glass, and top with stout. (If you want a layered drink, pour the stout over the back of a spoon.)
Black-and-White Cocktail: 1 1/2 oz brandy
1/2 oz dark creme de cacao
3 oz chilled strong coffee
1 tsp whipped cream
chocolate sprinkles, for garnish

Pour the brandy, creme de cacao, and coffee into a chilled champagne flute. FLOAT the whipped creme on top of the drink, and garnish with a few chocolate sprinkles.
Black-Eyed Susan: 1 oz vodka
1 oz Mount Gay Eclipse rum
3/4 oz triple sec
1 1/2 oz fresh orange juice
1 1/2 oz pineapple juice
1 maraschino cherry, for garnish
1 orange wheel, for garnish
1 pineapple cube, for garnish
1 lime wedge, for garnish

Build in a collins glass filled with crushed ice. Add the garnishes.

Note: It's imperative to squeeze the juice from the lime wedge into the drink.
Black Feather Cocktail: 2 oz brandy
1 oz dry vemouth
1/2 oz triple sec
Angostura bitters to taste
1 orange twist, for garnish.

Stir and strain into a chilled cocktail glass. Add the garnish
Black Russian: 2 oz vodka
1 oz Kahlua

Stir and strain into an ice-filled old-fashioned glass.
Blackthorne: 2 oz Irish whiskey
1 oz sweet vermouth
Angostura bitters to taste
1 lemon twist, for garnish

Stir and strain into a chilled cocktail glass. Add the garnish.
Black Velvet: 4 1/2 oz chilled champagne
1 oz chilled stout

Build in the order given in a champagne flute.
Black Velveteen: 8 oz hard cider
8 oz stout

Build in the order given in a beer glass.
Blood-and-Sand Cocktail: 3/4 oz scotch
3/4 oz sweet vermouth
3/4 oz cherry brandy
3/4 oz fresh orange juice

Shake and strain into a chilled cocktail glass.
Blood Orange: 2 oz Stolichnaya Ohranj
1 oz Campari
1 half wheel blood orange, for garnish

Stir and strain into a chilled cocktail glass. Add the garnish.
Bloody Bull: 2 oz vodka
2 oz tomato juice
2 oz beef bouillon
fresh lemon juice to taste
salt or celery salt to taste
black pepper to taste
prepared horseradish to taste
Worcestershire sauce to taste
hot sauce to taste
1 lemon wedge, for garnish
1 celery stalk, for garnish

Shake and strain into an ice-filled collins glass. Add the garnishes.
Bloody Caesar: 2 oz vodka
2 oz tomato juice
2 oz clam juice
fresh lemon juice to taste
black pepper to taste
salt or celery salt to taste
prepared horseradish to taste
Worchestershire sauce to taste
hot sauce to taste
1 lemon wedge, for garnish
1 celery stalk, for garnish

Shake and strain into an ice-filled collins glass. Add the garnishes.
Bloody Mary: 2 oz Vodka
4 oz tomato juice
fresh lemon juice
black pepper to taste
salt or celery salt to taste
prepared horseradish to taste
Worcestershire sauce to taste
hot sauce to taste
1 lemon wedge, for garnish
1 celery stalk, for garnish

Shake and strain into an ice-filled collins glass. Add the garnishes.
Blood Mary Martini: 1 1/2 oz pepper-flavored vodka
1 oz vodka
2 oz tomato water
1 pinch of celery seed
1 lemon twist, for garnish

Shake and strain into a chilled cocktail glass. Add the garnish.
Tomato Water: Simply puree some ripe tomatoes and place them in a fice sieve lined with a double layer of dampened cheeseclooth. Place the sieve on top of a bowl or large measuring jug, and allow the tomato water to drain into the blow. (If you're ina hurry, make the cheesecloth containing the tomato puree into a pouch and squeeze out the water.)
Blow My Skull Off: 2 oz Cognac
1/2 oz peach schnapps
1/2 oz Jagermeister

Stir and strain into a chilled cocktail glass.
Blue-Eyed Blonde: 1/2 oz Frangelico
1/2 oz creme de banane
1/2 oz blue curacao

Layer in the order given in a pousse-cafe glass.
Blue Train Cocktail: 1 1/2 oz gin
1 oz blue curacao
1/2 oz fresh lemon juice

Shake and strain into a chilled cocktail glass.
B9 Martini: 1 1/2 oz Grey Goose orange-flavored vodka
1/2 oz peach schnapps
chilled champagne

Stir and strain the vodka and peach schnapps into a chilled cocktail glass. Top with a SPLASH of chilled champagne.
Bobbo's Bridge Straight Up: 1 oz gin
1 oz vodka
1/2 oz peach schnapps
1/2 oz Campari
1 slice peach, for garnish

Stir and strain into a chilled cocktail glass. Add the garnish.
Bobby Burns: 2 oz scotch
1 oz sweet vermouth
Benedictine to taste (try 2 dashes, then adjust)
1 lemon twist, for garnish

Stir and strain into a chilled cocktail glass. Add the garnish.
Bocce Ball: 2 oz amaretto
3 oz fresh orange juice

Build in an ice-filled highball glass.
Boiler Maker: 1 glass beer
2 oz whiskey of choice.

The shot should go down in one, and the beer follows, being savored instead of chugged.
Bolero Cocktail: 1 oz dark rum
1 oz brandy
1/2 oz fresh orange juice
1 oz fresh lime juice
1/2 oz simple syrup

Shake and strain into a chilled cocktail glass.
Boston Cream Martini: 2 1/2 oz Grey Goose vodka
1/2 oz Baileys Irish Cream
1 dash vanilla extract

Shake and strain into a frozen martini glass rimmed iwth Chocolate Magic Shell.
Bourban And Branch: 2 oz bourbon
3 oz bottled still water

Build in an ice-filled highball glass.
Bourbon And Coke: 2 oz bourbon
3 oz Coca-Cola

Build in an ice-filled highball glass.
Bourbon Peach Cobbler: 3 oz bourbon
1 oz peach schnapps
fruits in season, for garnish

Build in the order given in a wine glass filled with crushed ice. Add the garnish.
Brandy Alexander: 2 oz brandy
1 oz dark creme de cacao
1 oz cream
freshly grated nutmeg, for garnish

Shake and strain into a chilled cocktail glass. Add the garnish.
Brandy and Soda: 2 oz brandy
3 oz club soda

Build in an ice-filled highball glass.
Brandy Cobbler: 3 oz brandy
1 oz simple syrup
fruits in season, for garnish.

Build in the order given in a wine glass filled with crushed ice. Add the garnish.
Brave Bull: 2 oz white tequila
1 oz Kahlua

Shake and strain into an ice-filled old-fashioned glass.
British Squirrel: 1 1/2 oz gin
3/4 oz creme de noyau
3/4 oz fresh lime juice

Shake and strain into a chilled cocktail glass.
Bronx Cocktail: 2 oz gin
1/4 oz sweet vermouth
1/4 oz dry vermouth
1 oz fresh orange juice
orange bitters to taste
1 orange twist, for garnish

Shake and strain into a cocktail glass. Add the garnish.
Bullshot: 2 oz vodka
4 oz beef bouillon
fresh lemon to taste
black pepper to taste
salt or celery salt to taste
Worcestershire sauce to taste
hot sauce to taste
1 lemon wedge, for garnish
1 celery stalk, for garnish

Shake and strain into an ice-filled collins glass. Add the garnishes.
Burnet: 2 1/2 oz Glenmorangie single-malt scotch
1/2 Cherry Heering
1 lemon twist, for garnish

Stir and strain into a chilled cocktail glass. Add the garnish.
Burnished Gold: 2 oz brandy
1/2 oz Frangelico

Stir and strain into a chilled cocktail glass or an ice-filled old-fashioned glass.
Cacharita: 1 1/2 oz Pitu cachaca
1 1/2 oz triple sec
1/2 oz fresh lime juice

Shake and strain into a chilled cocktail glass.
Caipirinha: 4 to 6 lime wedges
1 tablespoon granulated sugar
3 oz cachaca

Muddle the limes and the sugar in an old-fashioned glass. Add crushed ice and cachaca, and stir thoroughly.
Caipiroska: 4 to 6 lime wedges
1 tablespoon granulated sugar
3 oz vodka

Muddle the limes and sugar in an old-fashioned glass. Add crushed ice, and vodka, and stir thoroughly.
Calvados Cocktail: 2 oz calvados
1/2 oz triple sec
1/2 oz fresh orange juice
1/2 oz fresh lemon juice
orange bitters to taste

Shake and strain into a chilled cocktail glass.
Canteen Martini: 1 1/2 oz white rum
1 1/2 oz Southern Comfort
1/2 oz amaretto
1/2 oz fresh lime juice

Shake and strain into a chilled cocktail glass.
Cape Codder: 2 oz vodka
3 oz cranberry juice
1 lime wedge, for garnish

Build in the order given in an ice-filled highball glass. Add the garnish.
Carbonated Piston Slinger: 2 oz 151-proof Demerara rum
3/4 oz sloe gin
3/4 oz fresh lime juice
club soda
1 maraschino cherry, for garnish
1 lime wedge, for garnish

Shake everything except for the club soda and strain into an ice-filled collins glass. Top with club soda. Add the garnishes
Caribbean Cosmopolitan: 2 oz Bacardi Limon
1/2 oz triple sec
1/2 oz fresh lime juice
1/4 oz pineapple juice
1/4 oz cranberry juice
Angostura bitters to taste
1 maraschino cherry, for garnish

Shake and strain into a chilled cocktail glass. Add the garnish.
Caribbean Squirrel: 1 1/2 oz light rum
3/4 oz creme de noyau
3/4 oz fresh lime juice

Shake and strain into a chilled cocktail glass.
Caricature Cocktail: 1 1/2 oz gin
1/2 oz sweet vermouth
3/4 oz triple sec
1/2 oz Campari
1/2 oz fresh grapefruit juice
1 orange twist, for garnish

Shake and strain into a chilled cocktail galss. Add the garnish
CEO Cocktail: 2 oz brandy
1/2 oz Chambord or creme de cassis
1 oz Lillet Blonde
2 dashes orange bitters
1 lemon twist, for garnish

Shake and strain into a chilled cocktail glass. Add the garnish.

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Deck Info

Number of cards 83