MARTINI

1 1/2 oz. dry gin, 1/2 oz. dry vermouth.  Stir with cracked ice; strain into cocktail glass; add olive or lemon peel.  Stone Dry Martini, use 2 1/4 oz. dry gin, splash dry vermouth.  Vodka Martini, same as Martini but substitute vodka.

 

BLOODY MARY

1 1/2 oz. vodka, 3 oz. heavy tomato juice, 1/2 oz. fresh lemon juice, 4 drops Worcestershire sauce, dash salt, dash pepper.  Shake with cracked ice; serve with celery stalk.

 

MINT JULEP

2 oz. bourbon, 1 tsp. superfine sugar, 4 fresh mint sprigs.  Fill a Collins glass with crushed ice.  In a small glass, muddle the sugar and leaves from two mint springs with a dash of water.  Add the bourbon, stir and strain into the Collins glass.  Stir until the glass frosts.  Garnish with remaining mint.

 

OLD-FASHIONED

2 oz. bourbon, 1 sugar cube, Angostura bitters, twist of lemon.  Muddle a sugar cube in the bottom of an Old Fashioned glass with a few drops of water and a dash of Angostura bitters.  Add bourbon and ice cubes; garnish with a twist of lemon.

 

PRESBYTERIAN

2 oz. bourbon, ginger ale, club soda.  Pour bourbon into chilled Highball glass.  Add ice cubes and fill with equal parts ginger ale and club soda.

 

MANHATTAN

1 1/2 oz. whiskey, 1/2 oz. sweet vermouth, dash aromatic bitters.  Stir with cracked ice and strain into cocktail glass; add cherry.

 

 MARGARITA

1 1/2 oz. tequila, 1/2 oz. triple sec, juice of 1/2 lemon or lime.  Stir with crushed ice in bar glass.  Rub rim of cocktail glass with rind of lemon or lime.  Dip rim in salt; tap off loose salt; fill.

 

RUSTY NAIL

3/4 oz. scotch, 1/4 oz. Drambuie.  Serve in old-fashioned glass with ice cubes; float Drambuie on top.

 

TOM COLLINS

1 1/2 oz. dry gin, juice of 1 lemon, 1 tsp. sugar.  Shake with ice and strain into tall glass; fill with soda.  Garnish with cherry and slices of lemon or orange.

 

WHISKEY SOUR

2 oz. whiskey, juice of 1/2 lemon, 1/2 tsp. powdered sugar.  Shake with ice; strain into sour glass; garnish with lemon slice and cherry.

 

DAIQUIRI

1 1/2 oz. white rum, juice of 1/2 lime, 1 level tsp. sugar.  Dissolve sugar in juice, add cracked ice and rum; shake and strain into cocktail glass.  For Frozen Daiquiri, add 2 cups crushed ice to above, whirl in blender until icy liquid; strain into champagne glass.

 

LONG ISLAND ICED TEA

1/2 oz. vodka, 1/2 oz. gin, 1/2 oz. rum, 1/2 oz. tequila.  Pour into Collins glass; fill 2/3 with tea.  Add dash cola for color; garnish with lemon slice.

 

IRISH COFFEE

1 1/2 oz. Irish whiskey, 4 oz. hot black coffee, 1 tsp. sugar.  Pour ingredients into mug.  Stir to dissolve sugar.  Garnish with whipped cream.

 

WHITE RUSSIAN

1/2 oz. vodka, 1 oz. coffee liqueur, milk or cream.  Pour vodka and coffee liqueur over ice; add milk or cream.

 

BLACK RUSSIAN

5 oz. vodka, 2 1/2 oz. coffee liqueur.  Stir in Highball glass.

 

BRANDY ALEXANDER

1 oz. brandy, 1 oz. crème de cacao, 1 oz. sweet cream.  Shake with cracked ice; strain into large cocktail glass.  Gin Alexander and Rum Alexander prepared as above but use dry gin or rum.

 

SCREWDRIVER

1 1/2 oz. vodka, orange juice.  Pour vodka into tall glass prepared with ice.  Fill with orange juice and stir.

 

KIR

3 oz. white wine, crème de cassis.  Pour wine over ice in old fashioned glass; add splash of crème de cassis; add twist of lemon and stir.

TEQUILA SUNRISE

1 1/2 oz. tequila, 3/4 oz. grenadine, orange juice.  Pour tequila in tall glass with ice cubes; fill with orange juice; add grenadine.  Stir.

 

BAY BREEZE

1 1/2 oz. vodka, equal parts cranberry and pineapple juices.   Serve in highball glass over ice.

 

COSMOPOLITAN

1 1/2 oz. vodka or 1 oz. citrus flavored vodka, 1/2 oz. Cointreau, 1 oz. cranberry juice, 1/2 oz. lime juice.  Combine in a shaker with crushed ice.  Strain into rocks glass.