The White Lady Cocktail is a classic cocktail that belongs to the Sours group and is made from gin, Cointreau and lemon juice. In many recipes there is also the addition of egg white, occasionally the Cointreau is replaced by another Triple Sec. Without the egg white, the White Lady is essentially a Sidecar cocktail that uses gin instead of cognac as the basic spirit.
60 ml/ 2 oz. Gin
15 ml/ ½ oz. Cointreau orange liqueur
15 ml/ ½ oz. freshly squeezed lemon juice
Add all ingredients into a shaker with ice and shake.
The Rusty Nail cocktail consists of Scotch (Scottish Whiskey) and Drambuie, a whiskey-based liqueur with honey and herbs. Whiskey and drambuie are usually placed in a small tumbler in a ratio of 2: 1 and stirred cold with a few ice cubes and served on the rocks. A lemon zest twist can be used as a garnish.
45 ml/ 1 ½ oz. Scotch
15 ml/ ½ oz. Drambuie
Add all ingredients into a rocks glass with ice and stir.
Garnish with lemon zest twist.
Despite its purely Scottish ingredients, the cocktail is an invention from the United States, where it became popular in the 1950s. The unusual name of the cocktail is probably due to its rust-colored color. However, according to a modern legend, the name comes from the use of rusty nails in the preparation. Scottish bartenders used rusty nails to stir up revenge on rough American customers.
The Monkey Gland is a cocktail of gin, orange juice, grenadine and absinthe. TheMonkey Gland is named after the pseudo-scientific idea that grafting monkey testicle tissue into humans would increase longevity, the idea developed by the French doctor Serge Voronoff. He first performed testicular transplants on animals, taking the testicles from young animals and implanting these older animals. Voronoff allegedly observed increases in vitality that encouraged him to apply this method to humans. Since the 1920s, and thus at the time when the Monkey Gland was born, he had transplanted monkey testicles into the scrotum of people who believed that the method would rejuvenate them.
50 ml/ 1 ½ oz. Gin
30 ml/ 1 oz. orange juice
1 teaspoon Absinthe
2 teaspoons Grenadine
Swirl a dash of absinthe in a chilled cocktail glass to coat it, then dump out any excess liqueur.
Add all other ingredients into cocktail shaker filled with ice.
Shake well and strain into cocktail glass.
Garnish with an orange slice or a burnt orange peel.
At a time when Absinthe was not available in the USA, it was replaced by other aniseed drinks such as Pernod or Ricard.
The Vieux Carré (French for “old square”) cocktail is an alcoholic cocktail of cognac, rye whiskey, vermouth, Bénédictine and bitters. The Vieux Carré was first stirred to life at New Orleans’ legendary Carousel Bar at the Hotel Monteleone in the 1930s. The Vieux Carré cocktail is at once sweet, boozy, bitter and smooth—in other words, New Orleans.
The Mary Pickford cocktail is a Prohibition Era cocktail made with white rum, fresh pineapple juice, Grenadine syrup and maraschino liqueur. It is served shaken and chilled, often with a maraschino cherry. The cocktail is named for Canadian-American film actress Mary Pickford (1892–1979), it is said to have been created for her in the 1920s by either Eddie Woelke or Fred Kaufmann at the hotel Nacional de Cuba on a trip she took to Havana with Charlie Chaplin and Douglas Fairbanks.
60 ml / 2 oz. Bacardi Superior rum
45 ml / 1 ½ oz. fresh pressed pineapple juice
10 ml / ¼ oz maraschino liqueur
10 ml / ¼ oz. Grenadine syrup
Add all ingredients into cocktail shaker filled with ice.
Shake well and strain into chilled cocktail glass.
The Americano cocktail is a classic aperitif cocktail made from Campari and Vermouth Rosso. Orange and lemon are used as garnish. The Americano was allegedly served for the first time in the bar of the Gaspare Campari, the Café Campari, in the 1860s. Originally the cocktail was not called Americano, but Milano-Torino, which refers to the cities of production of the two spirit ingredients.
30 ml/ 1 oz. Campari
30 ml/ 1 oz. Vermouth Rosso
A splash of soda water
Mix the ingredients directly in an old fashioned glass filled with ice cubes.
Add a splash of soda water.
Garnish with half orange slice and a lemon zest.
A relative is the Negroni cocktail. It differs from the Americano cocktail only in another ingredient, gin.
The Champs Élysées cocktail was invented by Harry Craddock, one of the trendiest bartenders in the 20s and 30s. Harry Craddock is also the author of the famous cocktail book “The Savoy Cocktail Book”. Many classic and good cocktails are included in the book, which Harry served in the famous Savoy Hotel in London.
45 ml/ 1 ½ oz. Cognac
15 ml/ ½ oz . Chartreuse Yellow
7,5 ml/ ¼ oz. sugar cane syrup
7,5 ml/ ¼ oz. freshly squeezed lemon juice
2 dashes Angostura bitters
Pour all ingredients into cocktail shaker filled with ice.
Shake well and strain into chilled glass.
Garnish with a lemon twist.
The original recipe does not state whether yellow or green Chartreuse is used.