Brewing & Cocktail Recipes
Handcrafted Cocktail Recipes and Homebrewing Guides
My Cocktail Recipes
Black Apple Old Fashioned
Build in glass 1.5oz Jagermeister – 1oz Laird’s Applejack – 2 Dashes Apple Bitters -, stir, Garnish Orange Twist
Gary Reagan’s Ultimate Negroni
Build in a Rocks Glass 1oz Tanqueray Gin – 1oz Jägermeister – 1oz Sweet Vermouth (Dolin), Big Rock of Ice, Orange Twist
A Surfer on Acid
Shake – 1oz Plantation Pineapple Rum – 1oz Pineapple Juice – ½ oz Orgeat, ½ oz Lime Juice double strain into glass then layer 1oz Jägermeister on top
Jägerrita
Add to blender 1.5oz Jägermeister – .75oz Cointreau – .75oz Lime Juice – .75oz Simple Syrup – 6oz Crushed Ice., blend until smooth and pour into glass garnish with a lime wheel
Jäger Buck
Build in glass 1.5oz Jägermeister – .75oz Ginger Syrup – .5oz Lime Juice – Top soda water Approx. 2oz
Little Red Jacket
1.5oz Jägermeister – .5oz Aperol – .25oz Yellow Chartreuse – .5oz Lemon Juice – 2 Strawberries Top Club Soda – Add all ingredients (except soda) To the tin, muddle strawberries double strain into highball glass top soda and garnish Rosemary and Strawberry
Blue Hawaiian
Shake 2 oz White Rum ¾ oz Blue Curaçao ¾ oz Coconut cream 3/4oz Pineapple Juice
The Painkiller
Shake 1 oz Demerara Rum – 1 oz Jamaican Rum – 3 oz fresh pineapple juice – 1 oz. cream of coconut, 1 oz.fresh orange juice – shake and pour, then top with more crushed ice. Grated nutmeg for garnish
A Clockwork Orange
Put orange peels into a tin with ingredients and muddle. Shake 1oz Vodka – .5oz Cointreau – .75oz Simple Syrup – .5oz Lime Juice – .5oz Lemon Juice – 1 egg white, Barspoon vanilla Sugar – Orange Disk garnish – strain
Bela Lugosi
Shake 1oz Fernet – 1oz Mezcal – .5oz Lemon Juice – .5oz Agave – 1oz (30ml) Pineapple
Angel’s Share
Shake 2 oz Cognac – .25 oz Licor 43 – .25 oz ml Simple Syrup – .5 oz Lime Juice – 1 Barspoon of Peach Jam
The Mint Julep
Shake 2 oz. Buffalo Trace Bourbon – 1/2 oz. rich Demerara Syrup – 6-8 mint leaves – Large mint sprig for garnish
The Prescription Julep
Shake 1.5 oz. V.S.O.P. Cognac – 1/2 oz. Rittenhouse 100 proof Rye Whiskey – 1/2 oz. rich Demerara Syrup 6-8 mint leaves – Large mint sprig for garnish
Singapore Sling
Shake 1 1/2oz Gin London Dry, 1/4oz Cherry Heering, 1/4oz Benedictine, 1/4oz Cointreau, 1oz Lime Juice 1/4oz Grenadine, 3/4oz Pineapple Juice, 1 dash Angostura strain and pour over ice- Top with Soda Water
The Pousse Café
Layer into skinny glass 1/2 oz. Raspberry Gum Syrup, 1/2 oz., White Crème de Cacao, 1/2 oz. Crème de Violette, 1/2 oz. Amaro, 1/2 oz. Green Chartreuse, 1/2 oz. Cognac, 1/2 oz. Absinthe Superieure
The 20th Century
bar spoon dark Crème de Cacao in bottom of glass, Then shake 3/4 oz. Gin 3/4 oz. Cocchi Americano 3/4 oz. White Crème de Cacao 3/4 oz. fresh lemon juice
El Diablo
Shake 1.5 oz. Reposado Tequila 1/2 oz. Crème de Cassis 1/2 oz. fresh lime juice then blend with 3 oz. ginger beer into glass then add an Inverted lime rind filled with the crème de cassis for “interactive” garnish
Corpse Reviver #2
Shake 3/4 oz. Gin 3/4 oz. Cocchi Americano or Lillet Blanc 3/4 oz. Cointrau 3/4 oz. fresh lemon juice strain into Absinthe rinse glass
The New York Sour
Shake 1.5 oz. Bourbon 3/4 oz. fresh lemon juice 1/2 oz. rich Demerara syrup and 1 egg white then float 3/4 oz. red wine on top
The White Lady
Shake 1.5 oz. Gin 3/4 oz. Cointrau 3/4 oz. fresh lemon juice 1/4 oz. semi-rich simple syrup and one egg white
The Juliet & Romeo
Shake 2 oz. Gin 3/4 oz. fresh lime juice 3/4 oz. simple syrup 4 drops rose water 1 egg white 3 slices of cucumber Small pinch of salt and a Sprig of mint 3 drops Angostura Bitters Mint leaf with rose water, and bitters for garnish
The Moscow Mule
Shake 2 oz. Vodka, 3/4 oz. fresh lime juice 2-3 dashes Angostura Bitters, top with 4-5 oz. ginger beer. Large mint sprig garnish
La Louisiane
Stir 1.5 oz. Rittenhouse Rye 3/4 oz. Carpano Antica Vermouth 3/4 oz. Bénédictine 4 dashes Peychaud’s Bitters 4 dashes Angostura Bitters Absinthe rinse in glass
Queen’s Park Swizzle
Build in glass 2 oz. Demerara Rum 3/4 oz. fresh lime juice 1/2 oz. Demerara syrup 8-10 mint leaves fill with crushed ice, then add 4-6 dashes Angostura Bitters on top, Mint for garnish
Ward Eight
Shake 2 oz. Rittenhouse 100 proof Rye Whiskey 1/2 oz. fresh lemon juice 1/2 oz. fresh orange juice 1/2 oz. grenadine Orange slice and cocktail cherry for garnish
The Martinez
Stir 1.25 oz. Old Tom Gin 1.25 oz. Sweet Vermouth 1/4 oz. Luxardo Maraschino Liqueur 1/4 oz. Fee Brother’s Orange Bitters
Tradewinds
Build in glass 1 oz. Dark Rum 1 oz. Gold Rum 1 oz. Apricot liquor 1 oz. cream of coconut 1 oz. fresh lemon juice fill with crushed ice and swizzle Grated nutmeg, and umbrella for garnish
The Elk’s Own
Shake 1 oz. Rittenhouse 100 Proof Rye 3/4 oz. Port wine 3/4 oz. lemon juice 1/2 oz. Demerara syrup 1 egg white Grated nutmeg for garnish
Hotel Nacional
Shake 1.5 oz. Light Rum 1/2 oz. Apricot Liqueur 1 oz. pineapple juice 1/2 oz. lime juice 1/4 oz. simple syrup lime wheel for garnish
Vieux Carré
Stir 3/4 oz. Rittenhouse Rye Whiskey 3/4 oz. Cognac 3/4 oz. Sweet Vermouth 1/2 oz. Bénédictine 2 dashes Peychaud’s Bitters 2 dashes Angostura Bitters
The Last Word
Shake 3/4 oz. Dry Gin 3/4 oz. Green Chartreuse 3/4 oz. Luxardo Maraschino Liqueur 3/4 oz.Fresh lime juice Cocktail cherry for garnish
The Toronto
Stir 2 oz. Rye Whiskey 1/4 oz. Fernet Branca 1/4 oz. Demerara syrup 2 dashes Angostura bitters Flamed orange zest for garnish
Pisco Sour
Shake 2 oz. Pisco 1/2 oz. fresh lemon juice 1/2 oz. fresh lime juice 3/4 oz. simple syrup egg white and then 1 Drop Angostura bitters for garnish
Basil Smash
Shake 1 ½ oz Haymans Old Tom Gin, 1 oz lemon juice, ½ oz Simple Syrup, 5 or 6 Basil Leaves
The Classic Golden Cadillac
Shake 1 oz. Galliano, 1 oz. Crème de Cacao White, 1 oz. heavy cream. Grated nutmeg for garnish
The Stinger
Shake 2 oz. Cognac 1 oz, Crème de Menthe Sprig of mint for garnish (optional mist of absinthe) Pour over ice
The Alexander
Shake 3/4 oz. Gin, 3/4 oz. Crème de Cacao Dark3/4 oz. heavy cream, Grated nutmeg for garnish
The Semester Abroad
Stir 2 oz. 100 Proof rye, 1 oz. Orange Curaçao, 1/2 oz. Fernet Branca. Strain Orange zest for garnish
The Sherry Flip
Shake 2 oz. Oloroso Sherry, 1/2 oz. rich Demerara syrup, 1 whole egg. Grated nutmeg for garnish
Hot Buttered Rum
2 oz. Goslings Black Seal Rum, 1 Tbs room temperature butter, 1 Tbs packed brown sugar, 1/4 tsp ground cinnamon, Pinch of ground clove, Pinch of ground allspice, 1/4 tsp vanilla extract, 4 oz. hot water
The Sentimental Gentleman
Stir 2 oz. 12 year Single Malt Highland Whisky, 1/2 oz. Bénédictine, 1/2 oz. Nux Alpina Walnut Liqueur Strain
The Sloe Gin Sour
Dry shake then wet shake 1.5 oz. Sloe Gin, 1/2 oz. Campari, 3/4 oz. fresh lemon juice, 1/2 oz. semi-rich simple syrup, 1 egg white Expressed lemon oil and 3 drops of Angostura Bitters for garnish
My Holiday Cocktails
The Rum Hot Toddy
Mix 1.5 oz. Jamaican Rum, 1/2 oz. rich Demerara syrup, 1/4 oz. fresh lemon juice, 4-5 oz. black tea.
The Colleen Bawn
Dry Shake then wet shake 3/4 oz. Rittenhouse 100 proof Rye, 3/4 oz. Yellow Chartreuse, 3/4 oz. Bénédictine, 1 whole egg. Grated nutmeg for garnish
The Brandy Alexander
Shake 1.5 oz. Cognac, 3/4 oz. Crême de Cacao, 3/4 oz. heavy cream. Grated nutmeg for garnish
The Littlest Rebel
Dry shake then wet shake 1 oz. Laird’s Straight Apple Brandy, 1/2 oz. Scotch, 3/4 oz. fresh lime juice, 1/2 oz. grenadine, 1 egg white, Expressed lime oil
Chocolate Punch
Shake 1 oz. Cognac, 1/2 oz. Ruby Port, 1/2 oz. Crème de Cacao, 1/4 oz. semi-rich simple syrup, 1 oz. heavy cream. Grated chocolate for garnish
The Yuletidal Wave
Shake 3/4 oz. Rum, 3/4 oz. Bourbon, 3/4 oz. Cognac, 3/4 oz. Pear Liqueur, 1/2 oz. Licor 43, 1/4 oz. Allspice Dram, 2 oz. pineapple juice, 1 oz. lemon juice, 1/4 oz. semi-rich simple syrup, 2 dashes Angostura Bitters. Strain over ice. Pineapple fronds, umbrella, & grated nutmeg for garnish
Egg Nog
Dry shake then wet shake 1.5 oz. El Dorado 8 year Demerara Rum, 1/2 oz. Lustau Amontillado Sherry, 1 oz. rich Demerara syrup, 1 whole egg, 2 oz. half & half. Grated nutmeg for garnish
S’no Problem
Mix 1/2 oz. Rum, 1/2 oz. Bourbon, 1/2 oz. rich Demerara syrup, 1 dash Angostura Aromatic Bitters, 2 oz. hot black tea, 2 oz. steamed milk. Grated cinnamon and holiday cookies for garnish