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.