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Cocktails (all of our favorites)
Sorted by type of liquor, and then our score out of 10.
How to shake: 1 big ice cube, 2-3 smaller ice cubes, 13 seconds
Gin
8.5 - Old Maid
from: The PDT Cocktail Book
2 ounces plymouth gin
1 ounce lime juice
0.75 ounce simple syrup
6 mint leaves (plus 1 sprig for garnish)
4 slices cucumber (reserve 1 for garnish)
Muddle the cucumber and mint with simple syrup.
Add everything else, then shake with ice and finestrain over one large cube into a chilled rocks glass.
Garnish with a mint sprig poked through a slice of cucumber.
8.5 - Ramble
from: Death & Co
2 ounces plymouth gin
1 ounce lemon juice
1.25 ounces simple syrup
---- simple syrup: Combine equal parts (preferably by weight) of superfine sugar and warm water in a container. Shake or stir until the sugar is dissolved. ----
3 raspberries
In a shaker, combine the gin, lemon juice, and 3/4 ounce of the simple syrup.
Short shake with 3 ice cubs, then strain into a highball glass filled with crushed ice.
Empty the shaker, then add the raspberries and the remaining 1/2 ounce simple syrup.
Gently muddle the raspberries, then pour over the top of the drink and serve with a straw.
8.5 - White Lady
from: The PDT Cocktail Book
2 ounces beefeater gin
0.75 ounce cointreau
0.75 ounce lemon juice
0.25 ounce simple syrup
1 egg white
Dry-shake, then shake with ice and strain into a chilled egg coupe. No garnish.
8.0 - Southside
from: How To Cocktail
2 ounces london dry gin
3/4 ounce lime juice (lemon can be subbed)
3/4 ounce simple syrup
---- simple syrup: Combine equal parts (preferably by weight) of superfine sugar and warm water in a container. Shake or stir until the sugar is dissolved. ----
8 fresh mint leaves, plus sprig for garnish
Add gin, lime juice, simple syrup, and mint to cocktail shaker, then fill with ice.
Shake mixture until fully combined and well chilled, about 15 seconds.
Double-strain cocktail into chilled cocktail glass.
Garnish with sprig and serve.
7.0 - Sentimental Journey
from: Death & Co
1.5 ounces Tanqueray No. Ten gin
1 ounce morro bay chardonnay
0.5 ounce cinnamon bark syrup
---- cinnamon bark syrup: In a saucepan, muddle 1 ounce of cassia cinnamon sticks until it's broken up into shards.
Add 2 cups of water and 2 cups of superfine sugar. Bring to a boil, stirring occasionally.
Lower the heat, cover, and simmer gently for 4 minutes.
Remove from the heat and let stand overnight. Strain through a cheesecloth-lined sieve. ----
garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a coupe. Garnish with the lemon twist.
Mezcal
8.0 - Blender Margarita
from: Liquid Intelligence
1 ounce cointreau
0.75 ounce la puritita mezcal (robust blanco mezcal)
0.5 ounce yellow chartreuse
0.5 ounce freshly strained lime juice
12 drops of hot vodka (jabanero infused) or 10 drops hellfire bitters
5 drops saline solution or generous pinch of salt
4 ounces (120 grams) of ice
Throw everything into a blender, blend just until the ice is fully crushed and drink.
There should be some ice left over. If there isn't, you've blended too long.
8.0 - Mezcal Mule
from: The PDT Cocktail Book
1.5 ounces sombra mezcal
1 ounce ginger beer
0.75 ounce lime juice
0.75 boiron passion fruit puree
0.5 ounce agave syrup (we used simple syrup)
4 slices cucumber (reserve 1 for garnish)
a piece of candied ginger
a pinch of ground chili
Add the agave syrup and cucumber slices to a mixing glass and muddle.
Add everything else, then shake with ice and strain into a chilled rocks glass filled with ice.
Garnish with a piece of candied ginger, a slice of cucumber, and a pinch of ground chili
Pisco
9.0 - Pisco Sour
from: Liquid Intelligence
2 ounces pisco
1 ounce egg white
0.75 ounce lime juice
0.75 ounce simple syrup
---- simple syrup: equal weights of sugar and water in a blender and blend on high until the sugar is dissolved. If you have time, let the syrup settle for a few minutes to get rid of air bubbles. ----
Shake without ice to mix and foam egg white, then shake with ice and serve in a coupe glass topped with 3 drops of Angostura bitters or Amargo Chuncho.
Rum
9.0 - Our Ideal Daiquiri
from: Cocktail Codex
1.75 ounces cana brava white rum
0.25 ounce la favorite rhum agricole blanc coeur de canne (we just used white rum again)
1 ounce fresh lime juice
0.75 ounce simple syrup
garnish: 1 lime wedge
Shake all the ingredients with ice, then strain into a chilled coupe. Garnish with lime wedge.
8.5 - Seersucker
from: Death & Co
1 strawberry
2 ounces flor de cana extra dry white rum
1 ounce lemon juice
0.5 ounce cinnamon bark syrup
---- cinnamon bark syrup: In a saucepan, muddle 1 ounce of cassia cinnamon sticks until it's broken up into shards.
Add 2 cups of water and 2 cups of superfine sugar. Bring to a boil, stirring occasionally.
Lower the heat, cover, and simmer gently for 4 minutes.
Remove from the heat and let stand overnight. Strain through a cheesecloth-lined sieve. ----
garnish: 1 strawberry
In a shaker, gently muddle the strawberry. Add the remaining ingredients and short shake with 3 ice cubes.
Strain into a pilsner glass filled with crushed ice. Garnish with the strawberry and serve with a straw.
8.0 - Mojito
from: Death & Co
6 mint leaves
0.75 ounce simple syrup
---- simple syrup: Combine equal parts (preferably by weight) of superfine sugar and warm water in a container. Shake or stir until the sugar is dissolved. ----
2 ounces cana brava rum
1 ounce lime juice
2 drops angostura bitters
garnish: 1 mint bouquet
In a shaker, gently muddle the mint and simple syrup. Add the remaining ingredients and whip (shake with a few pieces of crushed ice just until the ingredients are incorporated).
Dump into a double rocks glass and fill the glass with crushed ice.
Garnish with the mint bouquet in the center of the ice and serve with a straw.
Tequila
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