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Tiki Central Forums » » Tiki Drinks and Food » » Cocktails from the 1950's
Cocktails from the 1950's
Bonzabazza
Tiki Centralite

Joined: Nov 08, 2003
Posts: 16
From: Maryborough, Queensland Aust
Posted: 2003-11-10 6:54 pm   Permalink

If you like them, copy them, I have had them put away since 1958. We have gone bloody metric here in 1966, a pain in the bloody arse if you ask me. I use the metric nip measure as one ounce, it seems to work OK.

Bazza.

WHISKEY DRINKS:

SCOTCH WHISKEY

BLUE BLAZER
Ingredients:
2 oz Scotch Whiskey Lemon Peel
2 oz Boiling Water
2 Mugs Sugar

Method:
Using two silver or copper mugs:
Pour whiskey into one mug and boiling water into the other.
Ignite the whiskey and whilst burning, mix both ingredients by pouring five times from one mug to the other.
Add sugar to taste.
Garnish with lemon peel and serve.


BOBBY BURNS
Ingredients:
½ Scotch whiskey 1 Dash of Benedictine
1/4 Dry Vermouth Ice cubes
1/4 Sweet Vermouth Lemon peel

Method:
Stir scotch, Dry and Sweet Vermouth and Benedictine with ice and serve in 2 ½ oz Cocktail Glass.
Garnish with twist of lemon.


BOILERMAKER
Ingredients:
Serve one large jigger of Scotch Whiskey with a glass of Beer as a Chaser.


MAMIE TAYLOR
Ingredients:
2 oz Scotch Whiskey Ginger Ale
Ice Slice of Lemon

Method:
Serve Scotch Whiskey in a 10 oz Glass with Ice.
Top up with Ginger Ale, add slice of Lemon.


MORNING GLORY
Ingredients:
1&1/2 oz of Scotch Whiskey Ice
White of an Egg Only Soda Water
1 Teaspoon of Castor Sugar

Method:
Shake Scotch Whiskey, Egg white and Castor Sugar, then strain into 10 oz Glass with Ice.
Top up with Soda Water and serve.


ROB ROY
Ingredients:
½ Scotch Whiskey Ice
½ Sweet Vermouth 1 Maraschino Cherry
1 Dash of Angostura Bitters

Method:
Stir Scotch Whiskey, Vermouth and Bitters in mixing glass with ice.
Pour into 3 oz cocktail glass.
Add Cherry and serve.


RUSTY NAIL
Ingredients:
1&1/2 oz Scotch Whiskey Ice
1&1/2 oz Drambuie Lemon Peel

Method:
Pour Scotch Whiskey and Drambuie over Ice in an Old Fashioned Glass.
Serve with twist of Lemon Peel.


WHISKEY COBBLER
Ingredients:
Cracked Ice 1 slice of Lemon
2 oz of Scotch Whiskey Fruit for decoration
4 Dashes of Curacao (Clear) Sprig of Mint (Fresh)
4 Dashes of VSOP Napoleon Brandy

Method:
Fill goblet with cracked ice.
Add the Scotch, Curacao, Brandy and slice of Lemon.
Stir and decorate with Fruit, sprig of Mint and serve.


WHISKEY MILK PUNCH
Ingredients:
2 ozs of Scotch Whiskey Ice/Nutmeg
½ Pint of Full Cream Milk (With Dash of Pure Cream-optional)
1&1/2 Teaspoons of Sugar


IRISH WHISKY

IRISH EYES
Ingredients:
1&1/2 oz Irish Whiskey Ice
2 oz Green Creme' De Menthe 1 Maraschino Cherry 2 oz Fresh Cream

Method:
Shake Whiskey, Creme De Menthe, Fresh Cream with Ice and strain into
a Champagne Glass.
Garnish with Cherry on a Toothpick and serve.


LEPRECHAUN DANCER
Ingredients:
2 oz Irish Whiskey Soda Water
2 oz Lemon Juice Dry Ginger Ale
Ice Lemon Peel

Method:
Serve Whiskey and Lemon Juice in a 10 oz Glass.
Top with Soda Water and Dry Ginger Ale in equal parts.
Put twist of Lemon peel in the glass.

YOU MAY USE EITHER IRISH OR SCOTCH IN ANY OR ALL OF THE WHISKEY COCKTAILS ABOVE.


CANADIAN WHISKY

BLINKER COCKTAIL
Ingredients:
½ oz Canadian Whisky
1/4 oz Grenadine
3/4 oz Fresh Grapefruit Juice
Cracked Ice

Method:
Shake Whisky, Grapefruit juice and Grenadine with Cracked Ice.
Serve in chilled Cocktail Glass.


BOOMERANG COCKTAIL
Ingredients:
1 oz Canadian Whisky
2 Dashes of Lemon Juice
3/4 oz Dry Vermouth Ice
3/4 oz of Swedish Punch

Method:
Shake Whisky, Vermouth, Punch and Lemon Juice with Ice.
Strain into a 3 oz Cocktail Glass and serve.


CARLTON COCKTAIL
Ingredients:
1 oz Canadian Whisky
½ oz Cointreau/Orange Liqueur
½ oz of Fresh Orange Juice
Cracked Ice

Method:
Shake Whisky, Orange Juice and Cointreau with Cracked Ice.
Strain into chilled 21/2 oz Cocktail Glass and serve.


DESHLER COCKTAIL
Ingredients:
3/4 oz Canadian Whisky Cracked Ice
3/4 oz Dubonnet
1 Strip of lemon peel
2 Dashes of Cointreau
1 Strip of Orange peel
2 Dashes of Bitters

Method:
Shake Whisky, Dubonnet, Cointreau and Bitters with the Cracked Ice.
Strain into a Chilled 3 oz Cocktail Glass.
Place the twist of Lemon and Orange peels over the drink, and serve.

EDWARD VIII COCKTAIL
Ingredients:
1&1/2 oz Canadian Whisky
2 Teaspoons of Water
1 Dash of Pernod
1 Piece of Orange Peel
2 Teaspoons of Italian Vermouth & Ice

Method:
Stir Whisky, Pernod, Vermouth, Water and Orange Peel with the Ice in an Old Fashioned Glass and serve.


MANHATTAN ( DRY )
Ingredients:
1 ½ oz Canadian Whisky Ice
3/4 oz Dry Vermouth Twist of Lemon or Olive
1 or 2 Dashes of Bitters (Optional)

Method:
Stir Whisky, Vermouth and Bitters with the Ice and strain into 3 oz Cocktail Glass.
Add twist of Lemon Peel or Olive and serve.

MANHATTAN ( SWEET )
Ingredients:
Same as MANHATTAN ( DRY ), except that Sweet Vermouth is used instead of Dry Vermouth. Garnish with Maraschino Cherries instead of Lemon.

Method: Same.

NEW YORK COCKTAIL
Ingredients:
2 oz Canadian Whisky Ice
Juice of ½ a squeezed fresh Lemon Orange Peel
4 Dashes of Grenadine

Method:
Shake Whisky, Lemon Juice and Grenadine with the Ice.
Strain into a 3 oz Cocktail Glass.
Decorate with twist of Orange Peel and serve.

WARD 8
Ingredients:
1 ½ oz Canadian Whisky 1 Teaspoonful of Powdered Sugar
1 oz Lemon Juice Cracked Ice
1/4 oz Grenadine Fruit for decoration.

Method:
Shake Whisky, Lemon Juice, Grenadine and Sugar with Cracked Ice.
Strain into a 3 oz Cocktail Glass and serve.


BOURBON

BOURBON MANHATTAN

Ingredients:
2/3 Bourbon Maraschino Cherry
1/3 Sweet vermouth Ice
Dash of Angostura Bitters

Method:
Stir Bourbon, Vermouth, Bitters & Ice.
Pour into a Cocktail Glass & Serve.


BOURBON MINT JULEP

Ingredients:
2 oz Bourbon
Dash of Dark Rum or Brandy.
1/4 Teaspoon of Sugar
Mint, Lemon & Cherry for Decoration
4 Sprigs of Mint
Cracked Ice

Method:
Muddle Bourbon, Sugar & Mint.
Fill 10 oz Glass with Cracked Ice
Add ingredients & Stir until outside of Glass is frosted.
Top with dash of Dark Rum or Brandy.
Decorate with Sprig of Mint, Lemon or Cherry.
Serve with Straws.


LENA COCKTAIL

Ingredients:
5/10 Old Grandad Bourbon
1/10 Campari
2/10 Martini Rossi Vermouth
1/10 Galliano
1/10 Dry Vermouth
1 Maraschino Cherry

Method:
Stir Bourbon, M/R Vermouth, Dry Vermouth, Campari & Galliano in 15 oz Mixing Glass. Serve with Cherry.


TENNESSEE WHISKEY

ADAM & EVE OLD-FASHIONED

Ingredients:
1 Cube of Sugar
3 Cubes of Ice
1 Dash of Bitters
2 oz of Tennessee Whiskey
Soda Water
½ oz of Galliano

Method:
Place sugar & Bitters in an Old Fashioned Glass. Add enough Soda Water to Cover the Sugar.
Muddle Well.
Add the Ice Cubes.
Pour the Whisky over it.
Float the ½ oz of Galliano on top, and Serve.


TENNESSEE MANHATTAN ( DRY )

Ingredients:
1 ½ oz Tennessee Whisky.
Ice
3/4 oz Dry Vermouth
Twist of Lemon or Olive
1 or 2 dashes of Angostura Bitters

Method:
Stir Whiskey, Vermouth, & Bitters with Ice and Strain into 3 oz Cocktail Glass.
Add twist of Lemon or Olive and serve.


TENNESSEE SOUR

Ingredients:
Juice of Half a Fresh Lemon Ice
½ Teaspoon of Sugar Soda Water
2 oz of Tennessee Whiskey ½ Slice of Orange
1 Maraschino Cherry

Ingredients:
Shake Lemon Juice, Sugar, Whiskey & Ice
Strain into a 6 oz Sour Glass
Top up with Soda Water ( If desired )
Decorate with the Maraschino Cherry, Orange & serve.


BLENDED WHISKY

BESSIE AND JESSIE
Ingredients:
2 oz American Blended Whiskey Ice
6 oz Milk ( Full Cream ) 1 oz Advokaat

Method:
Shake the Whiskey, Milk with ice and pour into Highball Glass.
Float the Advokaat on top and serve.


AUSTRALIAN WHISKY

BOND SEVEN & JAMES

Ingredients:
2 oz Bond Seven Whisky Orange Peel
1 Dash Sweet Vermouth 1 Maraschino Cherry
Spa Mineral Water

Method:
Put Bond 7 in Highball Glass, add Vermouth & top up with Spa Water.
Serve with garnish of Orange Peel & Cherry


HOT FLASHES

Ingredients:
2 oz Four Seasons Whisky Ice
½ oz Campari Lemon Peel or Cucumber Peel
1/4 oz Bianco Vermouth

Method:
Mix Whisky, Campari and Vermouth with ice in a Mixing Glass
Serve with Lemon and/or Cucumber Peel in a Cocktail Glass


CAPTAIN COOK'S ENDEAVOUR

Ingredients:
1 oz Australian Whisky Few Drops of Egg-White
½ oz of Lemon Juice 1 Teaspoon of Sugar
1 ½ oz Blue Curacao Lemonade
Sprig of Mint
Slice of Lemon
Cherry

Method:
Shake Whisky, Lemon Juice, Blue Curacao, Egg-White & Sugar.
Pour into a Tall Glass with Ice.
Garnish with a Sprig of Mint, Slice of Lemon, Cherry, top up with Lemonade and serve.


BRANDY BASED DRINKS

AMERICAN BEAUTY

Ingredients:
½ oz of Napoleon VSOP Brandy ½ oz Grenadine
½ oz Dry Vermouth ½ oz Orange Juice
3 Dashes of Clear Creme' De Menthe. Port Wine
Ice

Method:
Shake Brandy, Dry Vermouth, Creme' De Menthe, Grenadine, Ice & Orange Juice
Strain into a 3 oz Cocktail Glass
Top with Port Wine & serve.


BETWEEN THE SHEETS

Ingredients:
1/2. oz Brandy Juice of Half a Lemon
1/2. oz Triple Sec Ice
1/2. oz of Rum

Method:
Shake Brandy, Triple Sec, Rum & Lemon Juice with Ice
Strain into a 3 oz Cocktail Glass & serve


BOMBAY COCKTAIL

Ingredients:
2 oz Brandy 3 Dashes of Clear Curacao
1/4 oz Dry Vermouth Ice
1/4 oz Sweet Vermouth

Method:
Shake Brandy, Sweet & Dry Vermouth with the Curacao & Ice
Strain into a 3 oz Cocktail Glass & serve


BOSOM CARESSER
Ingredients:
2/3 Brandy Yolk of an Egg
1/3 Orange Curacao 1 Teaspoon of Grenadine

Method:
Shake Brandy, Curacao, Egg Yolk & Grenadine
Pour into a 3 oz Cocktail Glass & Serve



BRANDY ALEXANDER
Ingredients:
1/3 Brandy 1/3 Fresh Cream
1/3 Cre`me de Cacao Nutmeg

Method:
Shake Brandy, Cre`me de Cacao & Fresh Cream with Ice.
Strain into 6 oz Champagne Glass.
Serve with Nutmeg sprinkled on top.


BRANDY LIME & SODA
Ingredients:
11/2 oz Brandy Ice
1/2 oz Lime Juice Slice of Lemon
Soda Water

Method:
Top Brandy and Lime Juice with Soda Water & Ice.
Serve in a tall glass, garnish with slice of Lemon.

COFFEE COCKTAIL
Ingredients:
1oz Brandy 1 Teaspoon of Sugar
1oz Port Wine Ice
Dash of Curacao (Clear) Nutmeg
Yolk of one Egg

Method:
Shake Brandy, Port Wine, Curacao, Egg Yolk & Sugar with Ice.
Strain into a 4 oz Glass
Sprinkle with Nutmeg and Serve



DEVIL COCKTAIL
Ingredients:
11/3 oz Brandy 11/3 oz Green Creme De Menthe

Method:
Shake Brandy and Creme De Menthe
Strain into 3 oz Cocktail Glass and serve.


JACK-IN-THE-BOX
Ingredients:
Half Applejack Brandy 1 Dash Angostura Bitters
Half Pineapple Juice Ice

Method:
Shake Brandy, Pineapple juice & Bitters with Ice.
Pour into 3 oz glass and serve.


LEVIATHAN COCKTAIL
Ingredients:
½ Brandy 1/4 Orange Juice
1/4 Sweet Vermouth Ice

Method:
Shake Brandy, Vermouth & Orange Juice with Ice.
Pour into 3 oz Cocktail Glass

SIDECAR
Ingredients:
½ Brandy 1/4 Lemon Juice
1/4 Cointreau Ice

Method:
Shake Brandy, Cointreau & Lemon Juice with Ice.
Strain & Serve in a 3 oz Cocktail Glass


GIN BASED DRINKS

ABBEY COCKTAIL
Ingredients:
2 oz Gin 1 Dash Italian Vermouth
1 oz Orange Juice Cracked Ice
1 Dash Angostura Bitters 1 Maraschino Cherry

Method:
Shake Gin, Orange Juice, Bitters & Vermouth with Ice.
Strain into Cocktail Glass & Serve with a Cherry.

ALASKA COCKTAIL
Ingredients:
2 oz Gin Ice
3/4 oz Yellow Chartreuse Lemon Peel

Method:
Stir Gin, Chartreuse & Ice.
Strain into 3 oz Cocktail Glass
Twist Lemon Peel over top & serve.

ALEXANDER COCKTAIL
Ingredients:
1&1/2 oz Gin Ice
3/4 oz Creme De Cacao Nutmeg
1/2 oz Fresh Cream

Method:
Shake Gin, Creme De Cacao & Cream with Ice
Strain into 3 oz Cocktail Glass
Sprinkle Nutmeg on top & Serve


ALFONSO COCKTAIL
Ingredients:
1/2 oz Dry Gin 4 Dashes Italian Vermouth
1/2 oz French Vermouth 1 Dash Angostura Bitters
1 oz Grand Marnier Ice

Method:
Shake Gin, French & Italian Vermouth, Grand Marnier & Bitters with Ice.
Strain into 3oz Cocktail Glass and serve.


AMSTERDAM COCKTAIL
Ingredients:
1 oz Holland Gin 4 Dashes Orange Bitters
1/2 oz Orange Juice Cracked Ice
1/2 oz Cointeau
Method:
Shake Gin, Orange Juice, Cointreau & Bitters with Ice.
Strain in 3oz Cocktail Glass


APRICOT COCKTAIL
Ingredients:
1 oz Gin 2 Drops of Bitters
1/2 oz Apricot Brandy 1/4 teaspoon Lemon Juice
1/2. teaspoon Grenadine Cracked Ice

Method:
Shake Gin, Apricot Brandy, Grenadine, Bitters & Lemon Juice with Ice.
Strain into 3 oz Cocktail Glass & serve


BLUE MOON COCKTAIL
Ingredients:
1. oz Dry Gin 1/2. oz Lemon Juice
1/2. Oz Creme Yvette Cracked Ice

Method:
Stir Gin, Creme Yvette & Lemon Juice with Ice
Strain into 2&1/2. Oz Cocktail Glass


BRONX COCKTAIL
Ingredients:
1. Oz Dry Gin 1 dash Italian Vermouth
1/2. Oz Orange Juice Cracked Ice
1 dash French Vermouth

Method:
Shake Gin, Orange Juice, French & Italian Vermouth with Cracked Ice
Serve in 2 & 1/2. Oz Cocktail glass


CLOVER CLUB COCKTAIL
Ingredients:
1 & 1/2. Oz Dry Gin 1 Egg White
4 dashes Grenadine Cracked Ice
Juice of 1/2. A Lemon

Method:
Shake Gin, Grenadine, Lemon Juice & Egg White with Ice
Serve in Champagne Glass


CORONATION COCKTAIL
Ingredients:
!/2 oz Dry Gin ½ oz French Vermouth
½ oz Dubonnet Cracked Ice

Method:
Stir Gin, Dubonnet & Vermouth W/- Ice.
Strain into Cocktail Glass and Serve.


FALLEN ANGEL COCKTAIL

Ingredients:
1&1/2 oz Gin Juice of Half Lemon
2 Dashes Green Crème Cracked Ice
De Menthe 1 Dash Angostura Bitters

Method:
Shake Gin, Crème De Menthe, Bitters & Lemon Juice with Ice.
Strain into 3oz Cocktail Glass and Serve.


FRENCH 75 COCKTAIL

Ingredients:
1&1/2oz Dry Gin Cracked Ice
1 Teaspoon powdered Sugar 3oz Champagne
Juice of ½ Lemon Twist Lemon

Method:
Combine Gin, Sugar & Lemon Juice and shake with Ice.
Strain into 12oz Highball Glass containing Ice.
Fill glass W/- Champagne, garnish with twist of Lemon and Serve.

GILROY COCKTAIL
Ingredients:
½ oz Gin 1/4oz French vermouth
½ oz Cherry Brandy 1 dash Orange Bitters
1/4 oz Lemon Juice Cracked Ice

Method:
Shake Gin, Cherry Brandy, Lemon juice, Vermouth and Bitters with Ice.
Strain into 2&1/2 oz Cocktail Glass & Serve.

MARTINI (DRY) [Classic Version]
Ingredients:
½ Gin & ½ Dry Vermouth 1 Dash Angostura Bitters
1 Dash Orange Bitters (Extra-Dry)

MARTINI (DRY) [Popular-Version]

Ingredients:
Cube Ice ½ oz Dry vermouth
2½ oz Dry Gin Plive or Twist of Lemon

Method:
Fill Glass with Cube Ice, gently pour in Gin
Add Vermouth. Stir Gently Clockwise.
Strain & Serve in a 3 oz Cocktail Glass with an Olive or a Twist of Lemon.


MARTINI (Sweet)
Ingredients:
2 oz Gin 1 Maraschino Cherry
1 oz Sweet Vermouth

Method:
Mix Gin & Sweet Vermouth in a Glass filled with Cubed Ice, stir Gently Clockwise.
Strain into 3 oz Cocktail Glass and serve with Drowned Cherry.


NAPOLEON COCKTAIL
Ingredients:
1½ oz Dry Gin 1 Dash Curacao (Clear)
1 Dash Fernet Branca Cracked Ice
1 Dash Dubonnet

Method:
Stir Gin, Fernet Branca, Dubonnet & Curacao with the Ice
Serve in a 2½ oz Cocktail Glass


NEW YORK COCKTAIL
Ingredients:
½ oz Gin 1 Dash Cointreau
1½ oz French Vermouth Cracked Ice
½ oz Dry Sherry

Method:
Stir Gin, Vermouth, Sherry & Cointreau with Ice
Serve in 3 oz Cocktail Glass


ORANGE BLOSSOM COCKTAIL
Ingredients:
1 oz Gin Cracked Ice
2 oz Pure Orange Juice

Method:
Shake Gin & Orange Juice with Ice
Strain into 3 oz Cocktail Glass & Serve


PERFECT COCKTAIL
Ingredients:
1½ oz Dry Gin 3/4 oz Sweet Vermouth
3/4 oz Dry Vermouth

Method:
Stir Gin, Dry & Sweet Vermouth, serve in a 3 oz Cocktail Glass.


PINK GIN
Ingredients
3 Dashes of Angostura Bitters 1½ oz Gin
2 Cubes Ice 1 oz Water

Method:
In a Goblet put 3 Dashes of Bitters, rotate around inside of Goblet and discard excess. Add Ice Cubes, Gin and Water, serve.


PINK LADY No1
Ingredients:
4 Dashes Grenadine 4 Dashes Fresh Cream
4 Dashes Apple-Jack Brandy Ice
2 oz Dry Gin

Method:
Shake Grenadine, Applejack, Gin & Cream with Ice
Strain into Champagne Glass & Serve.


PINK LADY No2
Ingredients:
4 dashes Grenadine 1 Dash Egg White
2 oz Gin

Method:
Shake Grenadine, Gin & Egg White
Strain into Cocktail glass & Serve


QUEEN'S COCKTAIL
Ingredients:
1 Part dry Gin ! Part pineapple juice
! Part dry vermouth 1 Maraschino Cherry
1 Part sweet vermouth 1 Piece Pineapple for decoration

Method:
Shake Gin, dry & sweet vermouth & pineapple juice
Sewrve in a cocktail glass with pineapple & cherry

ROLLS ROYCE
Ingredients:
1 oz Gin 1/4 oz Benedictine
½ oz dry vermouth Cracked Ice
½ oz sweet vermouth

Method:
Stir gin, dry and sweet vermouth and Benedictine with Ice
Strain into 3 oz Cocktail Glass & serve


SAN FRANCISCO
Ingredients:
1 ½ oz Sloe Gin 1 dash angostura bitters
1/4 oz sweet vermouth Ice
1/4 oz dry vermouth 1 maraschino cherry
1 Dash orange bitters

Method:
Stir gin, sweet & dry vermouth, orange & angostura bitters with ice in mixing glass
Add cherry and serve in 3 oz Cocktail glass


SHERRY COCKTAIL
Ingredients:
1 oz gin 1 oz Lemon juice
1 oz sweet sherry

Method:
Shake gin, sherry and lemon juice
Strain into 3 oz cocktail glass

VIRGIN COCKTAIL
Ingredients:
1 oz dry gin 3/4 oz forbidden fruit
3/4 oz white cr ême de menthe 1 maraschino cherry

Method:
Shake gin, Cr ême De Menthe & forbidden fruit
Strain and serve with cherry in 3 oz Cocktail glass


WHITE LADY
Ingredients:
1 oz Gin juice of ½ lemon
½ oz Cointreau dash of Egg White

Method:
Shake & strain
Serve in cocktail glass


RUM BASED DRINKS

BACARDI COCKTAIL
Ingredients:
3 Parts Bacardi (White) 1 dash egg white
1 Part lemon juice 1 Maraschino cherry
1 Dash grenadine

Method:
Shake bacardi, lemon juice, grenadine and egg white
Strain into cocktail glass
Garnish w/- cherry on toothpick and serve


BANANA COW
Ingredients:
1 ½ oz cream
1 oz white rum
1 oz crême de banana
Dash of grenadine
Nutmeg

Method:
Pour into cocktail shaker with ice, shake & strain into cocktail glass
Sprinkle nutmeg on-top and serve


DAIQUIRI
Ingredients:
3 Parts bacardi (White) 3 Dashes Gomme Syrup or 1 T'spoon sugar
1 Part lemon or lime juice

Method:
Thoroughly shake bacardi, lemon or lime juice, gomme syrup or sugar
Strain into chilled cocktail glass and serve


MAI TAI
Ingredients:
2 oz light rum crushed ice
1 oz jamaican rum Sprig of mint
1 T'spoon sugar Pineapple spear
½ oz lemon or lime juice 1 maraschino cherry
½ oz almond liqueur

Method:
Pour light & jamaican rum, sugar, lemon or lime juice and almond liqueur into extra large tumbler glass half filled w/- ice
Add crushed ice to fill and stir gently to combine ice with ingredients
Garnish w/- sprig of mint, a pineapple spear & a maraschino cherry.


PINA COLADA
Ingredients:
1 ½ oz white rum ½ oz cream
1 oz pineapple juice
1 oz coconut milk

Method:
Shake with ice & strain into champagne glass
Garnish with slice of pineapple and cherry


PLANTERS PUNCH
Ingredients:
2 oz jamaican rum ice
1 oz lemon or lime juice soda water
1 dash angostura bitters lemon, orange slices
1 teaspoon grenadine 1 maraschino cherry

Method:
Place rum, lemon or lime juice, bitters and grenadine in 10 oz glass w/- ice
Top up with soda water and serve with straws
garnish with slice of lemon or orange & cherry


ZOMBIE
Ingredients:
2 oz light rum 1 teaspoon Papaya nectar and/or pineapple 1 oz Jamaican Rum juice and/or passionfruit juice and/or Plum ½ oz Apricot Brandy or Apricot juice.
½ teaspoon powdered sugar Cracked Ice
½ lemon juice
½ oz Demarara 150 proof rum (if available)
Mint, pineapple, cherry for decoration.

Method:
Shake all ingredients EXCEPT 150 proof rum with cracked ice.
Pour unstrained into 14 oz cocktail glass ½ filled with cracked ice.
Decorate with sprig of mint or pineapple spear and cherry.
Top with 150 proof rum so that it floats on surface of drink.
Serve with 2 drinking straws.


VODKA DRINKS

BLACK RUSSIAN
Ingredients:
3 Parts Vodka Ice
1 Part Kahlua

Method:
Serve Vodka & kahlua on the rocks
Can also be equal parts Vodka & Kahlua.


BLOODY MARY
Ingredients:
1 Dash worcestershire sauce 2 oz Vodka
2 Drops tabasco sauce 1/4 oz Lemon juice
3 Cubes Ice tomato juice
Salt & Pepper

Method:
In 10 oz Glass mix the worcestershire sauce, tabasco sauce & lemon juice
Add salt & Pepper
Add ice cubes and Vodka
Top up with tomato juice
Serve with swizzle stick


HARVEY WALLBANGER
Ingredients:
1 oz Vodka Orange slice & cherry for garnish
1 oz Galliano Orange juice

Method:
In 10 oz Glass put Vodka & Galliano
Top up with orange juice
Garnish with slice of orange & cherry & serve



MOSCOW MULE
Ingredients:
3 cubes ice ginger beer
2 oz Vodka Mint for decoration
1 oz Lemon juice

Method:
In 10 oz glass put ice cubes, Vodka & lemon juice
Fill with ginger beer
Decorate with mint & serve


RUSSIAN COCKTAIL
Ingredients:
1 oz Vodka 1 oz Crème de Cacao
1 oz dry gin

Method:
Shake Vodka, gin & Crème de cacao
Strain into cocktail glass & serve


SALTY DOG
Ingredients:
3 Cubes ice Grapefruit juice
1 ½ oz Vodka

Method:
In 10 oz highball glass place ice cubes & Vodka
Top up with Grapefruit juice & serve


SCREW DRIVER
Ingredients:
2 cubes ice Slice of orange
1 ½ oz Vodka 1 maraschino cherry
Orange juice

Method:
In 10 oz Highball glass place 3 cubes of ice and Vodka
Top up with orange juice
Garnish with slice of orange & cherry


VODKA MARTINI
Ingredients:
Same as Gin Martini, substitute Vodka for Gin.


VODKA MIST
Ingredients:
1 ½ oz Vodka twist of Lemon

Method:
Shake Vodka & lemon twist
serve unstrained in old-fashioned glass/tumbler



TEQUILA DRINKS

MARGARITA
Ingredients:
Salt 1 oz Fresh lemon or lime juice
1 ½ oz Tequila Slice of lemon
½ oz Triple sec or Cointreau

Method:
Moisten rim of glass with lemon and sprinkle salt over moistened area
Vigorously shake tequila, triple sec or cointreau and lemon or lime juice
Strain into cocktail glass
Garnish with slice of lemon & serve

TEQUILA COCKTAIL
Ingredients:
Juice of ½ lemon 1 dash egg white
4 Dashes grenadine Ice
2 oz Tequila Twist of lemon

Method:
Vigorously shake lemon juice, Grenadine, tequila and Egg white with ice
Strain into cocktail glass
Serve with twist of lemon

TEQUILA SOUR
Ingredients:
See Whisky Sour


TEQUILA STRAIGHT
Ingredients:
1 ½ oz Tequila in shot glass Salt
1 slice of Lemon

Method:
Hold glass in right hand, lemon in left hand, salt on side of hand near thumb-lick salt, drink tequila then bite into lemon, and say ‘Olé


SAKE DRINKS

SAKE HIGHBALL
Ingredients:
3 oz Sake Ice
juice of 1/4 lemon Soda water
1 Teaspoon castor sugar Slice of lemon

Method:
Stir sake, lemon juice & castor sugar with ice and top with sodawater
Garnish with slice of lemon & serve


TAMAGOZAKE COCKTAIL
Ingredients:
6 oz Sake 1 Teaspoon sugar
1 Egg

Method:
Bring sake to boil and flambe with match
Allow to flambe for 1 second
Remove from heat
Add egg and sugar, stir
Pour into drinking cup and serve


APERITIFS

BLACK POWER
Ingredients:
2 oz Marsala (Desert wine) 3 cubes ice
Coca-cola Slice of lemon

Method:
Top Marsala up with coca-cola over ice cubes in old fashioned glass
Add slice of lemon and serve


FRENCH GREENERY
Ingredients:
1 Part pernod (or Anasette) 3 Cubes ice
1 Part green Crème de Menthe Sprig of Mint

Method:
Swirl Pernod and Crème de Menthe with ice cubes in old fashioned glass
Add Mint for decoration and serve


MARIA
Ingredients:
2 oz Australian Sweet Sherry 3 Cubes of ice
1 oz Beefeaters English Gin 1 Maraschino cherry

Method:
Stir Sherry & Gin with ice in mixing glass
Strain into cocktail glass
Serve with cherry for decoration

MANHATTAN COCKTAIL
Ingredients:
3/4 oz Sweet Vermouth 1 Maraschino cherry
1½ oz Bourbon or Canadian whisky Ice
1 Dash Angostura Bitters (Optional)

Method:
Stir Vermouth, whisky & bitters with ice
Strain into cocktail glass
Garnish with cherry and serve


DUBONNET COCKTAIL
Ingredients:
½ Dubonnet Twist of lemon
½ Gin Ice

Method:
Stir dubonnet & gin with ice
Strain into cocktail glass
Garnish with twist of lemon and serve


BYRRH FRAPPÉ
Ingredients:
2 oz Byrr Slice of lemon
Cracked ice

Method:
Pour Byrrh into cocktail glass filled with cracked ice
Serve with twist of lemon


BYRRH FREEZE
Ingredients:
2 oz Byrrh Slice of lemon
½ oz Lemon cordial 1 Maraschino cherry
Soda water Ice

Method:
Pour Byrrh into cordial glass
Top with soda water and garnish with slice of lemon and sherry
serve in highball glass with ice


AUSSIE BEAUT COCKTAILS

ABHORRANGE ( By Barry Funnell)
Ingredients:
1½ oz Vok Orange Curacao 3 Cubes of ice
1 oz Vok Clear Curacao Ginger Beer
1 oz Benedictine 4" orange peel

Method:
Pour over ice in 15 oz Highball glass, orange curacao, clear curacao and drambuie
Stir with swizzel stick
Top up with ice cold ginger beer
Place orange peel into glass, hook end over rim
Serve with straw


RASPBERRY CLINKER (By Barry Funnell).
Ingredients:
½ oz Cottees Apple & Raspberry Fruit Juice Cordial.
1 oz Parfait Amour (Vok)Twist of Apple Peel
2 Cubes of Ice Lemonade (Cold)

Method:
Stir Cordial, Parfait Amour & Ice in 15oz Highball Glass.
Fill with Lemonade and stir very lightly.
Drop in Twist of Apple Peel and Serve with straw.

COOROOBOOIE (By Dennis Funnell)
Ingredients:
1 oz Vok Blue Curacao Cracked Ice
1 oz Vok Clear Curacao Dry Ginger Ale (cold)
½ oz Benedictine Sprig of Mint ( Garnish )

Method:
Over Cracked ice in 15 oz Highball glass pour Curacao & Benedictine.
Stir with swizzel stick
Top up with Cold Ginger Ale
Garnish with Sprig of Mint & serve


GRASSHOPPER (By Unknown-Very popular)
Ingredients:
1 oz White Crème de Cacao 2 oz Fresh Cream
1½ oz Green Crème de Menthe Cracked Ice

Method:
Shake Crème de cacao, Crème de Menthe & cream with ice
Strain into champagne glass & serve


GREEN MONSTER (By Barry Fennell)
Ingredients:
1 oz Drambuie 3 Cubes Ice
½ oz Blue Curacao 1X 4" Strip of Cucumber Peel - (Green)
½ oz Vodka 1X 4" Spiral Lemon Peel
Lemonade 1X Glace cherry

Method:
Over ice in a 15 oz Highball Glass put Drambuie, Blue Curacao & ,
Clear Curacao (Ice optional).
Top up with Lemonade
Drop in Cucumber peel
Put in Lemon spiral with one end hooked over glass rim
Stir with Swizzel stick, drop in cherry and serve.


PINCHGUT PERIL (By Chevron Hotel)
Ingredients:
½ oz Gin Ice
1 oz Whisky Shaved ice
½ oz Lime juice Pineapple pieces
2 Dashes Grenadine Slice orange
½ Slice of Pineapple

Method:
Mix, gin, whisky, lime juice, grenadine & pineapple with ice in electric mixer
Pour over shaved ice in highball glass
Decorate with pineapple, slice of orange and serve


CHAMPAGNE COCKTAILS

BLACK VELVET

½ Champagne (Chilled) ½ Stout (Chilled)

Pour Champagne & stout simultaneously and slowly into champagne glass & serve


CHAMPAGNE COCKTAIL

Ingredients:
Cube Sugar Chilled Champagne
Angostura Bitters Twist Lemon
½ oz Brandy

Method:
In champagne glass put sugar cube
saturate with bitters
Add brandy
Fill with chilled champagne
Stir only to dissolve sugar
Serve with twist of lemon


MIMOSA COCKTAIL

½ Orange Juice (Chilled) ½ Champagne (Chilled)

Into champagne glass pour orange juice & champagne & serve


ASSORTED ALCOHOLIC DRINKS

JOHN COLLINS
TOM COLLINS
Ingredients:
Cracked ice Soda water
2 oz Lemon juice Slice lemon
1 Teaspoon sugar 1 Maraschino cherry
2 oz (John Collins=Dutch Gin) (Tom Collins=Dry Gin)

Method:
Put cracked ice, lemon juice, sugar & gin in glass
Fill with soda water & stir
Serve with slice of lemon and cherry for garnish
Note: Brandy, Bourbon, Rum or any Whisky can be used instead of Gin


WHISKY SOUR
Ingredients:
2 oz Canadian Whisky Soda Water
1 oz Lemon Juice Slice Orange
½ Teaspoonful Sugar 1 Maraschino Cherry
Few drops of Egg White

Method:
Shake whisky, lemon juice, sugar, egg white and strain into 6 oz glass
Top up with soda water
Garnish with slice of orange & cherry & serve
Note : Any whisky, bourbon or tequila can be used


POPULAR AUSSIE DRINKS

BRANDY CRUSTA
Ingredients:
1 Dash Angostura Bitters 3 Dashes Maraschino
3 oz Napoleon Brandy VSOP 1 Maraschino Cherry

Method:
Shake Bitters, brandy & Maraschino
Strain into champagne glass
Add cherry and serve


HORSES NECK
Ingredients:
Lemon 2 Dashes Angostura Bitters
4 Cubes Ice Dry Ginger Ale
1½ oz Brandy

Method:
Peel skin off lemon, one piece
Place one end of the peel over rim of 10 oz highball glass
Fill glass with ice cubes
Add brandy, angostura bitters
Top with dry ginger ale & serve


GIN SLING
Ingredients:
2 oz Gin Soda water or water
Ice Slice of Lemon
1 oz Lemon Juice Sprig of Mint
Dash Grenadine

Method:
Pour gin, lemon juice & grenadine into 8 oz highball glass
Top with soda water or water
Garnish with slice of lemon, cherry & serve

GOLDEN DREAM
Ingredients:
½ oz Galliano ½ oz Cream
½ oz Cointreau ½oz Orange juice

Method:
Shake & strain
Serve in cocktail glass


PIMM'S
Ingredients:
3 Cubes Ice Slice Cucumber
1½ oz Pimm's No 1 Slice Orange
Ginger Ale (Or Lemonade) 1 Maraschino Cherry

Method:
Place ice cubes in 10 oz Highball glass
Add 1½ oz Pimm's No 1
Top with ginger ale or lemonade
Garnish with cucumber, slice of orange & cherry and serve.





[ This Message was edited by: Bonzabazza on 2003-11-11 19:20 ]


 
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FLOUNDERart
Tiki Socialite

Joined: Sep 02, 2003
Posts: 1140
From: Orlando Florida
Posted: 2003-11-10 9:18 pm   Permalink

Holy shit, I think he just typed the whole Trader Vic's Bartender Guide.
_________________
Original Art by
Scott "Flounder" Scheidly

www.flounderart.com

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cynfulcynner
Tiki Socialite

Joined: Mar 24, 2002
Posts: 1800
From: Ocean Beach, San Francisco
Posted: 2003-11-11 11:14 am   Permalink

Quote:

On 2003-11-10 18:54, Bonzabazza wrote:
BOILERMAKER
Ingredients:
Serve one large jigger of Scotch Whiskey with a glass of Beer as a Chaser.



Hey, it's the Purdue University mascot!


_________________


 
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Bonzabazza
Tiki Centralite

Joined: Nov 08, 2003
Posts: 16
From: Maryborough, Queensland Aust
Posted: 2003-11-11 7:27 pm   Permalink

No my friend, they aren't taken directly from any Cocktail Book, I collected them mostly one @ a time on my youthful "Rounds" of the Sydney & Suburbs Pubs and Clubs.
Directly from the Cocktail Bar attendant, which I wrote down on whatever was at hand.

Took me bloody weeks to sort it all out about 7 or 8 years ago, put them all into my computer as a file.

Bazza.
If ya can't hold on to your own, no good holding some-one elses.


 
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FLOUNDERart
Tiki Socialite

Joined: Sep 02, 2003
Posts: 1140
From: Orlando Florida
Posted: 2003-11-11 8:48 pm   Permalink

Yeah I was just playin. Never did see a post that long though.

 
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Bamboo Bob
Tiki Socialite

Joined: Sep 26, 2003
Posts: 178
From: OCEANSIDE, CA
Posted: 2003-11-12 07:39 am   Permalink

Thanks Bonzabazza! I am going to take a few of these for a "test drive" this weekend. Right on.

 
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Shipwreckjoey
Tiki Socialite

Joined: Nov 29, 2002
Posts: 1794
From: San Diego, CA
Posted: 2003-11-15 12:16 am   Permalink

Bonzabazza - We here in the U.S.A. almost suckcummed to the metric system in the late '60's. It was touch 'n go for awhile until a leader with wisdom & insight arrived upon the scene to save us from this obvious commy plot. Long story short...I can still buy my gas by the gallon, but my wine comes in ...litres.

 
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Rattiki
Tiki Socialite

Joined: May 03, 2003
Posts: 422
From: Key West, FL
Posted: 2003-11-15 01:22 am   Permalink

Quote:

On 2003-11-15 00:16, Shipwreckjoey wrote:
Bonzabazza - We here in the U.S.A. almost suckcummed to the metric system in the late '60's. It was touch 'n go for awhile until a leader with wisdom & insight arrived upon the scene to save us from this obvious commy plot. Long story short...I can still buy my gas by the gallon, but my wine comes in ...litres.



I worked in OZ for 3 years as a chef and the once you get used to it, the metric system is SO much easier to use than our nonsense! The only thing I stand by the English system is the knotical mile, and that is STILL used on every ship on the sea to this day.

Thanks for the cocktail receipes Bonzabazza, I am surprised you could compile so many with the Aussie barkeeps mostly just mixing Bundy and cokes or drawing schooners of Tooheys, Reches and VB!


 
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Bonzabazza
Tiki Centralite

Joined: Nov 08, 2003
Posts: 16
From: Maryborough, Queensland Aust
Posted: 2003-11-15 11:04 pm   Permalink

Quote:

On 2003-11-12 07:39, Bamboo Bob wrote:
Thanks Bonzabazza! I am going to take a few of these for a "test drive" this weekend. Right on.


You are very welcome my man, try this one on for size!...The SOUTHERLY BUSTER.
In a 15oz Glass put one shot of every thing on the top shelf, regardless of what it is, (Unless a cleaner or something not used to mix Cocktails), top up the glass with beer and down it in one go. This drink originated when my mate, Bobby did it (1958), and then got killed on a motor-bike, South of Liverpool in Sydney. Hence the handle, Southerly Buster.
Bazza.
He whom drives to drink, carelessly drinks and drives.


 
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Bonzabazza
Tiki Centralite

Joined: Nov 08, 2003
Posts: 16
From: Maryborough, Queensland Aust
Posted: 2003-11-15 11:28 pm   Permalink

Quote:

On 2003-11-15 01:22, Rattiki wrote:
Quote:

On 2003-11-15 00:16, Shipwreckjoey wrote:
Bonzabazza - We here in the U.S.A. almost suckcummed to the metric system in the late '60's. It was touch 'n go for awhile until a leader with wisdom & insight arrived upon the scene to save us from this obvious commy plot. Long story short...I can still buy my gas by the gallon, but my wine comes in ...litres.


RATTIKI,
I agree, when I say it was stupid, I meant changing at all, especially the money, no more deena's, florins, trays, zac's etc. All gone. You don't hear Mate, Cobber, Feller, Bloke, any of the old Aussie slang any-more, our youth are/have become Americanised, inevitable I suppose. Could have been worse, Japanese. But for you blokes, (Battle of the Coral Sea), we would be. God bless America is right.

Bazza.

I worked in OZ for 3 years as a chef and the once you get used to it, the metric system is SO much easier to use than our nonsense! The only thing I stand by the English system is the knotical mile, and that is STILL used on every ship on the sea to this day.

Thanks for the cocktail receipes Bonzabazza, I am surprised you could compile so many with the Aussie barkeeps mostly just mixing Bundy and cokes or drawing schooners of Tooheys, Reches and VB!



SHIPWRECK JOEY.
Yes metric is much easier all round when it comes to money and measures, but,!!!...Man, you lose so much more than that when you change, the character of everything you grew up to love and respect seems to go with it.

Not all us Aussies just hung out in the local bar, nope, some of us better types (LOL) ), hung out in the more posh joints and Clubs, (Well!!...sometimes, OK).
That's where I acquired over 90% of them.
The other 10% from who knows where, Who cares, I was mostly pissed anyway.

Bazza.
Gone from money to plastic, active to spastic.


 
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Bonzabazza
Tiki Centralite

Joined: Nov 08, 2003
Posts: 16
From: Maryborough, Queensland Aust
Posted: 2003-11-15 11:47 pm   Permalink

SHIPWRECK JOEY:
Crickey mate, did we come a croppa here in Aussie-land when we swapped from imperial to metric. Can't remember exactly what the price was!...around three and nine-pence a gallon I reckon. But, what a bloody beauty our Government pulled on us, WOWEEEE!....
When we changed, we went from 3/9d a gallon, to....you guessed it, yep, 38 cents a litre.
3 months later, somebody decided to divide the litres into gallons, then worked out the price. Whacko!!....what a sweet one.

Bazza.
Gov: "How we gonna tell 'em"?.
"Make it one cent cheaper per litre, a discount"! LOL.


 
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