bartending drinks so i dont forget

Margarita

1.5 oz tequila blanco

.75 triple sec

1 oz lime

.5 agave nectar

Rim glass with salt/ tajín

Garnish: lime

Rocks glass

Lemon drop

1.5 vodka

.75 triple sec

1 oz lemon juice

.5 simple

Coupe glass w sugar rim

Old fashioned

2 oz bourbon/ whiskey

4 dashes angostura bitters (orange bitters)

.25 simple syrup

Garnish: peeled orange rind. Squeeze oils and rim glass with rind. Twist as garnish

Rocks glass, stir until glass is chilled (20-30 rotations)

Midori sour

1.5 oz midori melon liqueur

1 oz vodka

1 oz lime juice

.75 oz Egg white

Add all ingredients into shaker. Dry shake for 10-15 sec. Add ice and shake until thoroughly chilled. Double strain into coupe

Coupe

Moscow mule

2 oz vodka

.5 oz lime juice

4-6 oz ginger beer

Garnish: lime and mint

Copper mule mug. Fill with glass, pour ingredients in, top w/ ginger beer, and quickly and gently stir

Kentucky Mule

2 oz bourbon/ whiskey

.5 lime

4-6 oz ginger beer

Garnish: lime wheel and mint

Copper mule mug. Same as Moscow mule

Irish coffee

1 oz bourbon

1 oz baileys

.5 simple

.5 heavy cream

Top with hot coffee

Garnish: whipped cream and cinnamon

Footed rocks glass

Espresso Martini

1.5 oz vodka

1 oz espresso (one shot)

.5 khalua (coffee liqueur)

.5 oz simple (I prefer .75 though)

Garnish: 3 espresso beans

Pour espresso into shaker once CHILLED. Add rest of ingredients. Add ice, shake HARD (for foam top) double strain with Hawthorne and fine mesh into glass. Add garnish

Martini glass

Mojito

2 oz white rum

.75 oz lime

.5 oz simple

6-8 mint leaves

Top with soda water

Garnish: lime wheel and mint sprigs

**to avoid making mint bitter:

Do not shake, do not muddle.

Slap mint a couple times and build in glass. Add white rum, simple, and lime juice with ice. Give a stir to dilute drink. Top with soda water and garnish with lime wheel and mint sprigs

Highball glass

Cadillac

1.5oz tequila reposado

.5 oz trip sec

.5 oz agave nectar

1 oz lime juice

.5 gran Marnier float

Garnish with lime wheel

Add ingredients into shaker. Rim glass with salt/ tajin Strain over rocks glass with fresh ice. Grab bar spoon and create gran marnier float. Garnish with lime.

Paloma

2 oz tequila

2 oz grapefruit juice

.5 oz lime juice

.5 agave nectar

Top with soda water

Rim glass with salt. Garnish with grapefruit/ blood orange

Add ingredients into shaker. Strain over rimmed glass with ice. Top with soda water. Add garnishes

Painkiller

2 oz white rum

1 oz OJ

1 oz cream of coconut

4 oz pineapple juice

Garnish: fresh grated nutmeg and pineapple wedge

Combine white rum, OJ, and cream of coconut into shaker. Add ice and shake vigorously. Add 4 oz pineapple juice and shake a little more (so it doesn’t get frothy). Double strain into hurricane glass with fresh ice. Add garnishes

Cosmopolitan

1.5 oz citron vodka

.75 oz Cointreau

.75 oz lime juice

.5 oz cranberry juice

Garnish: lime wheel

Add all ingredients into shaker, double strain into coupe glass, add garnish

Gimlet

2 oz gin

.75 oz lime juice

.75 oz simple

Garnish: lime wheel

Add ingredients into shaker. Double strain into coupe glass. Add garnish

Coupe

**variations of the gimlet**

Gimlet+ mint: southside

Southside+ cucumber: eastside

eastside+ ice: maid

Negroni

1 oz gin (dry, juniper forward)

1 oz Campari

1 oz sweet vermouth

Garnish: orange peel twist/slice

Add all ingredients into a mixing glass, add ice, and stir for 15-30 seconds. Grab Hawthorne strainer, strain over rocks glass with fresh ice. Add garnish

Boulevardier

1.25 oz bourbon/ rye whiskey

1 oz Campari

1 oz sweet vermouth

Garnish: orange twist

Pour all ingredients into mixing glass. Stir for 15-30 seconds. Strain into rocks glass with fresh ice. Add garnish

Mint Julep

2 oz bourbon

.25-.5 oz simple syrup

2 dashes angostura bitters (optional)

8 mint leaves (plus more for garnish)

Garnish: mint

**TONS of crushed ice**

In copper julep cup (if not available, rocks glass is fine) gently muddle mint with simple syrup to release mint oils. Don’t break leaves. Fill cup halfway with crushed ice, add bourbon and optional angostura. Stir mixture until outside of cup frosts over. Top drink with more crushed ice and pack down into dome shape. Add bunch of mint for garnish

Porn star martini

1 oz vodka, .5 oz vanilla vodka

1 oz passion fruit puree

.5 oz lime juice

.25 oz vanilla simple syrup

2 oz prosecco shot (sidecar)

Garnish: half passion fruit or sliced passion fruit

Combine all ingredients into shaker. Add ice and shake. Double strain into coupe glass. Garnish with passion fruit, sidecar prosecco or dry brut

Coupe glass

Aperol spritz

3 oz prosecco

2 oz aperol

1 oz club soda

Garnish: orange slice

Fill large wine glass with ice. Add all ingredients. Top with soda water. Stir gently, add orange slice

Large wine glass

Manhattan

2-1-2

2 oz rye whiskey

1 oz sweet vermouth

2 dashes angostura bitters

Garnish: 1 luxardo cherry/ expressed orange peel twist

Add all ingredients into a mixing glass and add ice. Stir for 20-30 seconds. Strain into Nick and Nora/ coupe glass. Garnish with skewered luxardo cherry or expressed orange peel twist

Martini

2.5 oz gin/vodka

.5 oz dry vermouth

1-2 dashes angostura bitters

Garnish: lemon rind twist and/or 3 pimento-stuffed olives

*if gin martini: stir

*if vodka martini: shake

Add all ingredients into mixing glass with ice. Stir for 20-40 seconds. Strain into martini glass. Add garnishes

**key variations**

Bone dry: no vermouth

Extra extra dry: rinse of vermouth (pour vermouth into martini glass, wave around, dump out

Extra dry: 5:1 (how most people like them aka listed above

Dry: 4:1

Classic: 3:1

Wet: 2:1

50/50: 1/1

Dirty martini

2.5 oz gin/vodka

.5 oz sweet vermouth (ask if customer wants it)

.5 oz olive brine

Garnish: 3 olives

Add all ingredients into a shaker. Double strain into coupe glass. Add 3 olive garnish

Daiquiri

2 oz white rum

1 oz lime juice

.75 oz simple syrup

Garnish: lime wheel/twist

Add all ingredients into a shaker. Add ice and shake vigorously. Double strain into chilled coupe. And like garnish

Pisco sour

2 oz pisco (a grape brandy)

1 oz lime juice

.5-.75 oz simple syrup

.5 oz egg white

Garnish: 3-5 drops of angostura bitters

Add all ingredients except for bitters into cocktail shaker. Dry shake 10-15 seconds. Add ice and shake 10-15 more seconds. Double strain into coupe or nick and Nora glass. Add 3-5 drops of angostura bitters for garnish

Boston sour/ (traditional Whiskey sour)

(Modern whiskey sour. No egg white. Ask if wanted)

2 oz bourbon/ rye whiskey

.75 oz lemon juice

.75 simple syrup

.5 egg white

Garnish: skewered lemon slice around maraschino/ luxardo cherry and 4 drops angostura bitters in line

Add all ingredients into shaker and dry shake for 10 seconds. Add ice and shake for 10 more seconds. Double strain into rocks glass. Add garnishes and bitters

Tom Collin’s

2 oz Old Tom/ London Dry gin

1 oz lemon juice

.5-.75 oz simple syrup

Top with club soda (2-3 oz)

Garnish: lemon wheel and/or maraschino cherry

Combine all ingredients into a tall Collins glass/ highball with ice, gently stir. Top with club soda and add garnishes

Collins/ highball glass

Gin and Tonic

1:2

2 oz gin

4-6 oz tonic water

Garnish: lime wedge

Add ingredients into rocks glass with ice. Garnish with lime wedge

Long Island Iced Tea

.5 oz tequila

.5 oz vodka

.5 oz triple sec

.5 oz gin

.5 oz white rum

.5 oz simple syrup

.75 oz lemon juice

Top with coca-cola

Garnish: lemon wedge

Add all ingredients into shaker with ice. Shake vigorously. Strain and Pour into tall collins glass/highball with ice. Top with coke. Garnish with lime wedge

Collins/highball glass

Bellini

1.5 oz white peach puree

Top with prosecco

Garnish: peach slice

Champagne flute

Sex on the Beach

1.5 oz vodka

.5 oz peach schnapps

2 oz cranberry juice

2 oz orange juice

Garnish: Orange slice and maraschino cherry

Gran highball glass with ice. Pour vodka and peach schnapps in. Add cranberry juice then orange juice on top. Add cherry and orange slice to garnish

Highball/collins glass

White Russian

2:1:1

2 oz vodka

1 oz khalua

1 oz heavy cream

Pour ice into rocks glass. Add vodka and khalua, then float heavy cream on top

Bailey’s variant:

Substitute heavy cream with baileys

Blue Hawaiian

2:1:1:2

1.5 oz light rum

.75 oz blue curaçao

.75 oz cream of coconut

2 oz pineapple juice

Garnish: pineapple wedge, maraschino cherry, orchid if available

Combine all ingredients into shaker with ice. Shake and strain into hurricane glass. Add extra ice and add garnish

Piña colada

2:2:1

2 oz white rum

2 oz pineapple juice

1 oz cream of coconut

Garnish: pineapple wedge and maraschino cherry

Throw all ingredients into blender/ shaker with ice. Put in hurricane glass and garnish

Hurricane glass

Mai tai

1.5 oz spiced rum

.75 oz coconut rum (ex: Malibu)

3 oz pineapple juice

2 oz orange juice

.5 oz orgeat syrup

1 oz lime juice

Paper Plane

1:1:1:1

.75 oz bourbon

.75 oz aperol

.75 oz amaro nonino quintessentia

.75 oz lemon juice

Garnish: mini paper plane/ lemon twist

Put all ingredients into shaker with ice. Shake and strain into coupe and garnish

Ordering and Serving Styles

Neat: on its own. Room temperature

On the rocks: served over ice

Up (or straight up): shaken/stirred with ice. Strained into a martini glass

Bruised: not double strained so there are ICE CHIPS

Twist: thin strip of citrus peel (generally lemon) expressed and then made into a twist

Kamikaze

2:1:1: .5 (optional)

1.5 oz vodka

.75 oz triple sec

.5 oz lime juice

.5 oz fresh lemon juice

garnish: lime wheel

Pour vodka, triple sec, lime and lemon juice into shaker with ice. Shake until frosted. Double strain into chilled coupe. Garnish with lemon wheel

Coupe

Sidecar

2:1:1: .5

1.5 Cognac/brandy

.75 oz triple sec/Cointreau

.75-1 oz lemon

.5 oz simple (optional)

sugar rim

Garnish: orange twist or wedge

Add all ingredients into a shaker. Add ice and rim couple glass with sugar. Shake and double strain into coupe and garnish with orange twist/wedge

Coupe

cocktails that are made with similar ratios:

lemon drop (1.5 v, .75 ts, .75-1 le, .5 ss, +sugar rim), margarita, (1.5 t, .75 ts, .75-1 li, .5 a), kamikaze (1.5 v., .75 ts, 1 li+le (add ss if want sweet)), cosmopolitan (1.5 citron v, .75 ts, .75 li, .5 cran), sidecar (1.5 brandy, .75 ts, .75 lemon, .5 ss, +sugar rim)

Sea Breeze

1:2:1

1.5 oz vodka

3 oz cranberry juice

1.5 oz grapefruit juice

Garnish: lime wedge/wheel

Add vodka and cranberry juice into a highball glass. Add ice. Stir approx. 30 rotations. Use bar spoon to add grapefruit juice to layer. Garnish with lime wedge/wheel

Highball

Bay breeze

1:1:2

1.5 oz vodka

3 oz cranberry juice

1.5 oz pineapple juice

Garnish: maraschino cherry and lime wheel/ pineapple slice

Add vodka and pineapple juice into highball glass. Add ice. Stir 30 rotations. Pour cranberry juice on top. Add garnishes

Screwdriver

1:2

2 oz vodka

4 oz orange juice

Garnish: orange wheel/slice

Add ingredients into a highball glass and stir. add more ice if necessary. Garnish with orange

Ocean Breeze

1:1:4

1 oz white rum

1 oz blue curacao

4 oz lemonade

Garnish: lemon wheel and handful of blueberries

Add all ingredients into highball glass. Add ice and stir until chilled. Add more ice if needed and add garnishes

Highball

Bajan Sun

1:1:1:1

1 oz white rum

1 oz mandarin brandy

1 oz orange juice

1 oz pineapple juice

1 splash grenadine

Garnish: pineapple slice and maraschino cherry

Add rum, brandy, and orange juice into cocktail shaker. Add Ice and shake until chilled. Add pineapple juice and lightly shake more. Strain into a highball glass filled with ice. Gently pour grenadine in to create sunrise effect

Highball

Rum and coke +Cuba Libre

2 oz rum

4-6 oz coke

Garnish with lime slice/wheel

**Add .5 oz lime juice to make a cuba libre

Add all ingredients into a highball glass with ice. Add lime juice if cuba libre

Highball

Flying Scotsman

2 oz scotch whiskey (single malt/blended)

1.5 oz sweet vermouth

.25 oz simple

2 dashes aromatic bitters

Garnish: Orange twist

Add all ingredients into a mixing glass and stir with ice. Strain into a rocks glass with fresh ice. Garnish with expressed orange twist

Brandy Alexander

1.5 oz Cognac

1 oz dark creme de cacao

1 oz heavy cream.

Garnish: fresh grated nutmeg

Add all ingredients into cocktail shaker and add ice. Shake until well chilled and strain into coupe. Garnish with fresh grated nutmeg

Coupe

French 75

1 oz gin (London dry preferred)

.5 oz lemon

.5 oz simple syrup

2-3 oz sparkling wine (brut, cava, dry sparkling)

Garnish: lemon twist

Add gin, lemon, and simple syrup into cocktail shaker. Add ice and shake approx. 8 seconds. Double strain into champagne flute and top with sparkling wine. Garnish with lemon twist

Champagne flute

French 125

1 oz Cognac

.5 oz lemon

.5 oz simple syrup

2-3 oz sparkling wine to top

Garnish: lemon twist

Add cognac, simple syrup, and lemon into cocktail shaker with ice. Add ice and shake approx. 8 seconds. Double strain into champagne flute and top with sparking wine

Champagne flute

French 76

1 oz vodka

.5 oz lemon

.5 oz simple syrup

2-3 oz sparkling wine to top

Garnish: lemon twist or maraschino cherry at bottom

Add vodka, simple syrup, and lemon into cocktail shaker with ice. Add ice and shake approx. 8 seconds. Double strain into champagne flute and top with sparking wine. Add garnish

Champagne flute

French 45

1 oz Brandy

.5 oz lemon

.5 oz simple syrup

2-3 oz sparkling wine to top

Garnish: lemon twist

Add brandy, simple syrup, and lemon into cocktail shaker with ice. Add ice and shake approx. 8 seconds. Double strain into champagne flute and top with sparking wine. Add lemon twist to garnish

Champagne flute

Monte Carlo

2 oz rye whiskey

.5 oz benedictine (herbal liqueur. sweet and complex blend of honey, citrus, and baking spices, balanced by a velvety, herbal finish)

2 dashes angostura bitters

Garnish: lemon twist

Add all ingredients into a mixing glass with ice and stir 20-30 seconds. Strain over fresh ice in rocks glass. Twist lemon peel and run the outside of the glass, avoiding the rim and drop in

Rocks glass

Southside

2 oz gin

1 oz simple

1 oz lemon juice

5 mint leaves

Garnish: mint sprig

Add lemon juice and mint leaves into shaker. Lightly muddle mint, and add rest of ingredients. Shake hard with ice for 8-10 seconds. Double strain into coupe. Garnish with one mint leave in center

Coupe

Eastside

2 oz gin

1 oz lime juice

1 oz simple syrup

6-8 mint leaves

3-4 cucumber slices

Garnish: cucumber slice and mint sprig

Muddle cucumber slices in cocktail shaker. add mint and gently muddle. Add gin, lime, and simple then add ice. Shake and double strain over coupe glass. Add garnishes

Coupe

Midnight’s Kiss

1 oz vodka

.25 oz lemon juice

.5 oz blue curacao

2-3 oz sparkling wine

Garnish: sugar rim and lemon wheel

Rim champagne flute with sugar. Add vodka and lemon juice, and top to almost top with sparkling wine. Add blue curacao and garnish with lemon wheel

El Diablo

1.5 oz reposado tequila

.5 oz creme de cassis

.5 oz lime juice

3 oz ginger beer

Garnish: lime wedge

Add tequila, creme de cassis, and lime juice into shaker with ice. Strain into Collins glass with fresh ice and top with ginger beer. Garnish with lime wedge

Tequila Sunrise

2 oz tequila blanco

4 oz OJ

.5 oz grenadine

Garnish: orange slice and maraschino cherry

Fill highball/collins glass with tequila and orange juice and add ice. (optional to briefly stir). use back of bar spoon to pour grenadine so that it sinks to the bottom. Garnish with orange slice and maraschino cherry

Highball/collins glass

Caipirinha

2 oz Cachaca (derived from sugarcane. A Brazilian rum that precedes Caribbean rum)

.5 oz lime juice

2 tsp/3 barspoons brown sugar

Garnish: lime slices in cup and a lime wheel

Combine lime juice and brown sugar into a rocks glass and mix. Add Cachaca and ice and stir until chilled. Add extra limes and garnish with lime wheel

**For a more authentic version**

Cut a half lime into multiple slices. Add to rocks glass with brown sugar and muddle until combined. Add Cachaca and ice, and stir until mixed. Add lime wheel garnish

Rocks

Americano

1.5 oz Campari

1.5 oz Sweet vermouth

Topped with soda water

Garnish: orange twist

Fill highball glass with ice, then add Campari and sweet vermouth. Gently stir and top with soda water. Garnish with an orange twist

Highball

Vesper

2 oz gin (London Dry preferred)

1 oz vodka

.5 oz Lillet blanc aperitif

Garnish: lemon twist

Add gin, vodka, and Lillet blanc into cocktail shaker with ice. Shake 20-30 seconds. Double strain into coupe and Garnish with lemon twist. (Can stir because cocktail is primarily gin)

Coupe

Aviation

2 oz gin

.75 oz lemon juice

.5 oz maraschino liqueur

.25 oz creme de violette

Garnish: luxardo cherry

Combine all ingredients into a mixing glass with ice and stir until chilled. Strain into a coupe or nick and nora glass. Garnish with a skewered luxardo cherry

Coupe/ Nick and Nora

Last Word

.75 oz dry gin

.75 oz green chartreuse

.75 oz maraschino liqueur

.75 oz lime juice

Garnish: skewered luxardo cherry

Add all ingredients into cocktail shaker with ice. Shake 10-15 seconds and double strain into coupe glass. Garnish with skewered luxardo cherry

Coupe

Naked and Famous

.75 oz Mezcal

.75 oz Aperol

.75 oz yellow chartreuse

.75 oz lime juice

Garnish: lime twist

Add all ingredients into a shaker with ice. Shake 15-20 seconds. Double strain into coupe glass and garnish with a lime twist

Coupe

Corpse reviver No. 2

Absinthe rinse

.75 oz London dry gin

.75 oz Lillet Blanc

.75 oz orange liqueur (triple sec or cointreau)

.75 oz lemon juice

Garnish: orange twist

Rinse chilled coupe with absinthe and discard the excess. Add all ingredients into cocktail shaker with ice and shaker and shake until chilled. Double strain into the rinsed coupe glass and garnish with an orange twist

Coupe

Sazerac

Absinthe rinse

2 oz rye whiskey/brandy

4 dashes Peychaud’s bitters

1 sugar cube/.25 oz simple syrup

Garnish: Lemon twist

Fill a rocks glass with ice and water to chill. In a mixing glass, muddle a sugar cube with 4 dashes peychaud’s bitters (or use .25 oz simple syrup) to combine. Add rye whiskey/brandy and stir with ice. Dump out the ice and water in the rocks glass and add a splash of absinthe. Swirl and discard. Strain the whiskey/brandy into the rock’s glass and add fresh ice cube. Garnish with a lemon twist

Rocks

Rob Roy

2 oz Blended scotch whiskey

1 oz sweet vermouth (strucchi rosso vermouth preferred)

2-3 dashes Angostura bitters

Fill mixing glass with ice. Add all ingredients and stir about 30 seconds. Strain into coupe glass and garnish with a luxardo cherry and lemon twist

Coupe

Rusty Nail

2 oz Scotch

1 oz Drambuie (scotch-based liqueur)

Add scotch and Drambuie into mixing glass with ice and stir until chilled. Strain into rock’s glass with fresh ice and garnish with a lemon twist

Rocks

Godfather

2 oz blended scotch/bourbon

.25 oz amaretto (sweet, almond-flavored Italian liqueur originating from Saronno)

Garnish: orange twist

Fill mixing glass with ice. Add scotch and amaretto and stir until well chilled. Strain into rocks glass and add fresh ice. Garnish with orange twist

Rocks glass

Kalimotxo (cuba libre del pobre)

3 oz dry red wine (like Rioja wine)

3 oz Coke

.25 lemon (optional)

Garnish: lemon slice

Fill a highball glass with ice. Add equal parts wine and coke. Add squeeze of lemon juice (optional), stir gently to combine, and garnish with a lemon slice

Highball

Kir

5 oz dry white wine (like aligote or sauvignon blanc)

.5 oz Creme de Cassis (blackcurrant liqueur)

Pour creme de cassis into a wine glass and slowly pour in dry white wine to mix.

Wine glass

Hugo Spritz

4 oz prosecco

.5 oz elderflower liqueur (ex: St. Germaine)

1 oz soda water

8-10 mint leaves

Garnish: lime wheel and sprig of mint

Throw mint and elderflower liqueur into wine glass and gently muddle to release oils (can smack mint before putting in glass instead). Fill wine glass halfway with ice. Pour in prosecco, and top with soda water . Gently stir and garnish.

Wine glass

London Mule

2 oz Gin (London dry preferred)

.5 oz lime

4-6 oz ginger beer

Garnish: lime wheel and mint sprig

In a copper mule mug, add ice, gin, lime, and top with ginger beer. Gently mix and garnish with lime wheel and mint sprig

Copper mug

Bee’s Knees

2 oz gin (London dry or citrus forward)

.75 oz lemon

.5 honey simple syrup

Garnish: lemon twist

Add all ingredients into a shaker with ice. Shake until chilled. Double strain into coupe/nick and nora glass and garnish with a lemon twist

Gold Rush

2 oz bourbon

.75 oz lemon juice

.75 oz honey simple syrup

Garnish: lemon twist

Add all ingredients into a cocktail shaker and add ice. Shake until chilled and double strain into rocks glass with fresh ice. Garnish with a lemon twist

Rocks

Penicillin

2 oz blended scotch

.75 oz lemon juice

.75 oz honey-ginger syrup (honey simple syrup plus ginger)

.25 oz Islay single malt scotch

Garnish: candied ginger/lemon twist

Add scotch, lemon juice, and honey-ginger syrup into cocktail shaker with ice. Shake until chilled and pour into a rocks glass with fresh ice. top with Islay scotch. Garnish with candied ginger/lemon twist

Rocks

Honeysuckle (Honey Daiquiri)

2 oz rum (golden/aged)

.75 oz lime juice

.75 oz honey syrup

Garnish: lime wedge

Add all ingredients into a cocktail shaker with ice. Shake until chilled and double strain into a nick and nora/coupe glass. Garnish with lime wedge

Nick and nora/coupe

Amaretto Sour

1.5 amaretto liqueur

1 oz bourbon

.75 oz lemon juice

1 bar spoon simple

.5 oz egg white

2 dashes angostura bitters, 2 dashes walnut bitters

Garnish: lemon twist and luxardo cherry

Add all ingredients into a cocktail shaker and dry shake for 15-20 seconds. Add ice and shake for 10-15z double strain into a rocks glass with fresh ice. Garnish with a skewered lemon twist and luxardo cherry

Rocks

Dark N’ Stormy

2 oz dark rum

3-5 oz ginger beer

.5 oz lime

Garnish: lime wheel

Fill highball glass with ice. Add .5 oz lime juice and ginger beer. Top with dark rum by gently pouring (to create stormy effect). Garnish with lime wheel

Highball

White Lady

1.5 oz gin (dry preferred)

.75 oz triple sec (or Cointreau)

.75 oz lemon juice

.25-.5 oz simple syrup

1 egg white

Combine all ingredients into a cocktail shaker, dry shake for 10-15 seconds to emulsify the egg. Add ice and shake until chilled. Double strain into chilled cocktail/martini glass. Garnish with a lemon twist

*part of the sidecar family (swaps brandy for gin)

Cocktail/martini glass