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CLARKSON POTTER

C O C K TA I L C O L L E C T I O N

C L A S S I C C O C K TA I L S
K E I T H M c N A L LY

CLARKSON POTTER/PUBLISHERS
N E W YO R K

NEW YORK SOUR

To make a proper whiskey sour, use
freshly squeezed lemon juice and Simple
Syrup made from real sugar. Use a dry red
wine for the float; it provides a beautiful visual contrast and adds complexity
to the palate.

2 oz. blended whiskey

1 oz. freshly squeezed
lemon juice
oz. Simple Syrup (see
page 62 of The Bartenders
Guide for recipe)

Splash of freshly squeezed

orange juice
oz. dry red wine
1 orange slice, for garnish
1 maraschino cherry,
for garnish

1 Pour the whiskey, lemon juice, Simple Syrup, and

orange juice into a cocktail shaker with ice.
2 Shake well for 15 to 20 seconds, and strain over ice
into a rocks glass.
3 Float the wine on top.
4 Garnish with an orange slice and a maraschino cherry.

NEW YORK SOUR

To make a proper whiskey sour, use
freshly squeezed lemon juice and Simple
Syrup made from real sugar. Use a dry red
wine for the float; it provides a beautiful visual contrast and adds complexity
to the palate.

2 oz. blended whiskey

1 oz. freshly squeezed
lemon juice
oz. Simple Syrup (see
page 62 of The Bartenders
Guide for recipe)

Splash of freshly squeezed

orange juice
oz. dry red wine
1 orange slice, for garnish
1 maraschino cherry,
for garnish

1 Pour the whiskey, lemon juice, Simple Syrup, and

orange juice into a cocktail shaker with ice.
2 Shake well for 15 to 20 seconds, and strain over ice
into a rocks glass.
3 Float the wine on top.
4 Garnish with an orange slice and a maraschino cherry.

ZOMBIE
The Zombie is a memorable drink
its hard
to forget a cocktail on fire!

1 oz. light rum

1 oz. dark rum
oz. apricot brandy
1 oz. unsweetened, canned
pineapple juice
1 oz. freshly squeezed
orange juice

1 oz. freshly squeezed

lime juice
oz. Simple Syrup (see page
62 of The Bartenders Guide
for recipe)
oz. 151 proof rum

1 Pour the light and dark rum, brandy, all juices, and
Simple Syrup into a tall Collins glass with ice.
2 Cover with a Boston shaker, and shake well for
15 to 20 seconds.
3 Remove the shaker, and strain into a chilled martini
glass.
4 Top with a float of 151 proof rum (see page 56 of The
Bartenders Guide for technique). Light it on fire if
you dare!

ZOMBIE
The Zombie is a memorable drink
its hard
to forget a cocktail on fire!

1 oz. light rum

1 oz. dark rum
oz. apricot brandy
1 oz. unsweetened, canned
pineapple juice
1 oz. freshly squeezed
orange juice

1 oz. freshly squeezed

lime juice
oz. Simple Syrup (see page
62 of The Bartenders Guide
for recipe)
oz. 151 proof rum

1 Pour the light and dark rum, brandy, all juices, and
Simple Syrup into a tall Collins glass with ice.
2 Cover with a Boston shaker, and shake well for
15 to 20 seconds.
3 Remove the shaker, and strain into a chilled martini
glass.
4 Top with a float of 151 proof rum (see page 56 of The
Bartenders Guide for technique). Light it on fire if
you dare!

Pur
chas
eacopyof

S
CHI
L
L
E
R
SL
I
QUORBAR
COCKT
AI
LCOL
L
E
CT
I
ON
atoneoft
hes
er
et
ai
l
er
s
:

CLARKSON POTTER