Loch and Key classics

Martini

Ratios:
60ml Gin or Vodka
7.5–10ml Dry Vermouth

Method:
Stir and strain

Glassware & Garnish:
Coupette with a lemon twist

Notes:

• If bone dry: pour vermouth into mixing vessel with ice, stir, and discard.

• If wet: increase to 15–20ml dry vermouth.

• If dirty: add 15–30ml olive brine (guest preference) and garnish with 3 olives on a skewer.

Manhattan

Ratios:
45ml Rye Whiskey
If dry – 20ml Dry Vermouth
If perfect – 10ml Dry Vermouth, 10ml Sweet Vermouth
If sweet – 20ml Sweet Vermouth
4 dashes Angostura Bitters

Method:
Stir and strain

Glassware & Garnish:
Coupette, garnished with a discarded orange twist and a maraschino cherry at the bottom

Negroni

Ratios:
30ml London Dry Gin
30ml Campari
30ml Sweet Vermouth

Method:
Stir and strain

Glassware & Garnish:
Rocks glass, large format ice, orange twist

Hanky Panky

Ratios:
45ml London Dry Gin
45ml Sweet Vermouth
Bar spoon Fernet Branca
Squeezed wedge of orange
2 drops saline

Method:
Stir and strain

Glassware & Garnish:
Coupette, orange twist to garnish

Bijou

Ratios:
25ml London Dry Gin
15ml Green Chartreuse
30ml Sweet Vermouth
1 dash Orange Bitters

Method:
Stir and strain

Glassware & Garnish:
Coupe, lemon twist and maraschino cherry to garnish

Old Fashioned

Ratios:
60ml Bourbon (or whiskey of choice)
10ml Simple Syrup
2 dashes Angostura Bitters
1 dash Orange Bitters

Method:
Stir and strain

Glassware & Garnish:
Rocks glass, large format ice, orange twist to garnish

Vieux Carré

Ratios:
20ml Rye Whiskey
20ml Cognac
20ml Sweet Vermouth
10ml DOM Bénédictine
2 dashes Peychaud’s Bitters
1 dash Angostura Bitters

Method:
Stir and strain

Glassware & Garnish:
Rocks glass, large format ice, lemon twist to garnish

Sazerac

Ratios:
20ml Cognac
20ml Rye
20ml Bourbon
10ml Simple Syrup
4 dashes Peychaud’s Bitters
1 dash Angostura Bitters

Method:
Absinthe rinse and chill glass during building (stir the ice in the glass, then discard absinthe and ice).
Stir cocktail, strain into chilled absinthe-rinsed glass.

Glassware & Garnish:
Rocks glass, lemon twist to garnish

Americano

Ratios:
45ml Campari
45ml Sweet Vermouth
Soda (to top)

Method:
Build in glass

Glassware & Garnish:
Collins glass, ice, top with soda

Daiquiri

Ratios:
60ml White Rum
30ml Lime Juice
10ml Simple Syrup

Method:
Shake and strain

Glassware & Garnish:
Coupe, Dehydrated Lime to garnish

Sidecar

Ratios:

• 45ml Cognac

• 15ml Cointreau

• 30ml Lemon

• 10ml Simple syrup

Method:

• Shake and strain

Glassware & Garnish:

• Coupette with a lemon twist

Charlie Chaplin

Ratios:

• 30ml Sloe Gin

• 30ml Apricot Brandy

• 30ml Lime Juice

Method:

• Shake and strain

Glassware & Garnish:

• Coupette with a dehy lime (dehydrated lime)

Margarita

Ratios:

• 45ml Tequila

• 15ml Cointreau

• 30ml Lime

• 10ml Simple Syrup

Method:

• Shake and strain

Glassware & Garnish:

• Coupette with a salt rim and dehy lime (dehydrated lime)

Tommy's Margarita

Ratios:

• 60ml Tequila

• 30ml Lime Juice

• 15ml Agave syrup

Method:

• Shake and strain

Glassware & Garnish:

• Rocks glass with large format ice and dehy lime (dehydrated lime) to garnish

Last Word

Ratios:

• 20ml London Dry Gin

• 20ml Green Chartreuse

• 20ml Maraschino Liqueur

• 20ml Lime Juice

Method:

• Shake and strain

Glassware & Garnish:

• Coupette with a maraschino cherry to garnish

Naked & Famous

Ratios:

• 20ml Mezcal

• 20ml Aperol

• 20ml Yellow Chartreuse

• 20ml Lemon juice

Method:

• Shake and strain

Glassware & Garnish:

• Coupe with a lemon twist to garnish

Corpse Reviver No. 2

Ratios:

• 20ml London Dry Gin

• 20ml Cointreau

• 20ml Lillet Blanc

• 20ml Lemon juice

Method:

• Shake and strain

Glassware & Garnish:

• Coupette, absinthe rinsed, with a lemon twist to garnish

Whiskey Sour (Can be adapted for most/all variations)

Ratios:

• 60ml Bourbon

• 30ml Lemon juice

• 10ml Simple syrup

• 15ml Egg white

• 2 dash angostura bitters

Method:

• Dry shake > Wet Shake and strain (Or reverse dry shake)

Glassware & Garnish:

• Rocks glass with large format ice, angostura bitters (dashed on foam), and dehy orange to garnish

Paper Plane

Ratios:

• 20ml Bourbon

• 20ml Aperol

• 20ml Amaro Nonino (Montenegro can be subbed if Nonino is 86)

• 20ml Lemon juice

Method:

• Shake and strain

Glassware & Garnish:

• Coupette, NO garnish

Penicillin

Ratios:

• 45ml Scotch

• 15ml Ginger Liqueur

• 20ml Lemon juice

• 15ml Honey (Syrup)

Method:

• Shake and strain

Glassware & Garnish:

• Rocks glass with large format ice, spray of Laphroaig, and a lemon twist to garnish

Cosmopolitan

Ratios:

• 45ml Citreon Vodka

• 15ml Cointreau

• 20ml Lime juice

• 10ml Cranberry juice

• 7.5–10ml Simple syrup

Method:

• Shake and strain

Glassware & Garnish:

• Coupette with an orange twist to garnish

Lemon Drop

Ratios:

• 60ml Limoncello

• 30ml Vodka

• 15ml Lemon Juice

Method:

• Shake and strain

Glassware & Garnish:

• Coupette with a lemon twist to garnish

Mojito

Ratios:

• 60ml White rum

• 15ml Simple syrup

• ~4 Lime wedges

• Way more mint leaves than you think

Method:

• In a Collins glass, place all lime wedges and muddle until all flesh broken down.

• Add more mint leaves than you think is appropriate and gently tamp them down.

• Pour over rum and simple and fill glass with crushed ice.

• Swizzle all contents until incorporated.

• Top glass with more crushed ice and swizzle again.

• Cap with more crushed ice ready for your garnish

Glassware & Garnish:

• Collins glass with a nice mint sprig

Caipirinha

Ratios:

• 60ml Cachaça

• 4 Lime wedges

• 2–3 brown sugar cubes

Method:

• Follow the above Mojito specs but muddle the cubes with the limes until they're dissolved. (The "above Mojito specs" are: In a Collins glass, muddle, add rum/cachaça, fill with crushed ice, swizzle.)

Glassware & Garnish:

• Collins Glass

• Garnish with a dehy lime instead of mint