FRENCH CONNECTION
INGREDIENTS:
- 1 1/6 oz (1 part) Cognac
- 1 1/6 oz (1 part) Disaronno liqueur
PREPARATION: Pour all ingredients directly into old fashioned glass filled with ice cubes. Stir gently.
SERVED: On the rocks; poured over ice
DRINKWARE: Old Fashioned glass
THE BOULEVARDIER
INGREDIENTS:
- 1 ½ ozs bourbon, preferably Maker’s Mark
- ¾ oz sweet vermouth, preferably Dolin Rouge
- ¾ oz Campari
- Twist of orange peel, for garnish
PREPARATION:
Chill a cocktail glass by filling with ice or putting in freezer for about 5 minutes.
Pour the liquid ingredients into a mixing glass. Fill mixing glass 2/3 full of ice and stir until chilled, about 30 seconds. Strain into cocktail glass. Garnish with orange twist.
FRENCH 75
INGREDIENTS:
- 2 ozs London dry gin
- ¾ oz fresh lemon juice
- ¾ oz simple syrup
- 2 oz Champagne
- Long spiral lemon twist (for serving)
PREPARATION:
Combine gin, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into a large flute. Top with Champagne; garnish with lemon twist.
NOTE:
To make a simple syrup, mix equal parts of sugar and hot water until sugar has dissolved. Wait until the syrup cools and then store it in a bottle.
MIMOSA
INGREDIENTS:
- 2.5 oz Champagne
- 2.5 oz orange juice, fresh
PREPARATION:
Pour first, the orange juice into a flute, and then the Champagne. Stir carefully and serve.
NOTE: The Champagne and the orange juice must be well chilled. You can use a dry sparkling wine instead of Champagne. A dash of an orange liqueur like Grand Mariner or triple sec can be added as well.
BETWEEN THE SHEETS
INGREDIENTS:
- 1 oz Cognac
- 1 oz Triple sec
- 1 oz light rum
- 1/4 oz fresh lemon juice
- Garnish: orange slice
PREPARATION:
Add all ingredients into a shaker with ice and shake.
Strain into a chilled cocktail glass, such as a coupe or Martini glass.
Garnish with an orange slice.
