Shake all ingredients with ice and pour into a margarita glass with a salted rim.

Ingredients:

• Tequila Don Julio
• Cointreau
• Bartenders Choice Lime Juice
• Crushed Ice

Preparation:

Pour 145 millilitres (4.9 fluid ounces) of the Tequila Don Julio
Pour 54 millilitres (1.83 fluid ounces) of the Cointreau
Pour 48 millilitres (1.62 fluid ounces) of the Bartenders Choice Lime Juice
Pour 0 millilitres (0 fluid ounces) of the Crushed Ice

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Ingredients:

• Cherry Cherries
• Papaya
• Champagne Wine
• Champagne Cattier Brut Antique

Preparation:

Pour 0 millilitres (0 fluid ounces) of the Cherry Cherries
Pour 0 millilitres (0 fluid ounces) of the Papaya
Pour 0 millilitres (0 fluid ounces) of the Champagne Wine
Pour 0 millilitres (0 fluid ounces) of the Champagne Cattier Brut Antique

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Ingredients:

• Puriste Premium Vodka
• Limes
• Crushed Ice
• Bartenders Choice Grenadine

Preparation:

Pour 110 millilitres (3.72 fluid ounces) of the Puriste Premium Vodka
Pour 0 millilitres (0 fluid ounces) of the Limes
Pour 0 millilitres (0 fluid ounces) of the Crushed Ice
Pour 0 millilitres (0 fluid ounces) of the Bartenders Choice Grenadine

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Absinthe, lemon, ice and bacardi

Ingredients:

• Absinthe
• Bacardi Superior
• Crushed Ice
• Yellow Lemon

Preparation:

Pour 20 millilitres (0.68 fluid ounces) of the Absinthe
Pour 10 millilitres (0.34 fluid ounces) of the Bacardi Superior
Pour 0 millilitres (0 fluid ounces) of the Crushed Ice
Pour 0 millilitres (0 fluid ounces) of the Yellow Lemon

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The martini is a cocktail made with gin and vermouth and garnished with an olive. Over the years, the martini has become one of the most well-known mixed alcoholic beverages. H. L. Mencken once called the martini “the only American invention as perfect as the sonnet”,^[1] and E. B. White called it “the elixir of quietude”.^[2] It is also the drink of the one-time “three-martini lunch” of business executives.

The martini is one of six basic drinks listed in David A. Embury’s classic, The Fine Art of Mixing Drinks, along with many other favorite cocktails.

Ingredients:

• 5.5 cl (1.86 fluid onces) gin
• 1.5 cl (0.51 fluid onces) dry vermouth
• Olives

Preparation:

Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass. Squeeze oil from lemon peel onto the drink, or garnish with olive.

Is a prohibition era cocktail originally developed at the Detroit Athletic Club. While the drink eventually fell out of use, it has recently enjoyed renewed popularity after being rediscovered as a cult hit in the Seattle area by Murray Stenson, a bartender at the Zig Zag Café.

Ingredients:

• One part gin
• One part lime juice
• One part Chartreuse
• One part maraschino liqueur

Preparation:

• Shake with ice and strain into a cocktail glass

A bijou is a mixed alcoholic drink composed of gin, vermouth, and chartreuse. Bijou means “jewel” in French. This cocktail is called Bijou because it combines the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald. An original-style Bijou is made pousse-café—the colored liquids are layered rather than mixed, to create the “jewel” appearance. More frequently, what would have been a bijou cocktails is served with the ingredients mixed together, which is called an amber dream for the resulting color.

Ingredients:

• 3 parts Gin
• 1 part Green Chartreuse
• 1 part Sweet Vermouth
• Dash orange bitters

Preparation:

Stir in mixing glass with ice and strain. Pour everything but the cherry in a mixing glass that is filled with ice. Stir gently for a few seconds. Strain into a cocktail glass and garnish with a cherry. Serve chilled.

The Orgasm is a cocktail that can be either served on the rocks or layered and drunk as a shooter. It is an IBA official cocktail.

There are many other versions of this popular mixed drink. One of those forms is remembered by “being made on your B.A.C.K.”, or made with Bailey’s, Amaretto, half and half (the C comes from cream), and Kahlúa, with each ingredient having a one part measure. Another variation contains Vodka, Amaretto, Triple Sec, White Creme de Cacao, and Light Cream. The light cream has a 1 oz (28.35 grams). contribution to this drink while the other ingredients have a 1/2 oz (56.7 grams). contribution. This variation of the recipe is more commonly known as a “Screaming Orgasm”. Cocktail recipes change over time with the addition and/or subtraction of their ingredients.

Ingredients:

• 3cl (1.01 fluid onces) (one part) Campari
• 3cl (1.01 fluid onces) (one part) sweet vermouth
• Dash of club soda

Preparation:

Shake well together, then pour over ice into glass. Garnish and serve.

There are various theories as to the origin of the drink. One theory has the drink being named after, or even invented by, the infamous gambler Bald Jack Rose. Albert Stevens Crockett (Old Waldorf Bar Days, 1931) states that it is named after the pink “Jacquemot” (also known as Jacqueminot or Jacque) rose. It has also been posited that the Jack Rose was invented by Joseph P. Rose, a Newark, New Jersey restaurateur, and named by him “in honor” of a defendant in a trial then being held at the courthouse in that city. (Joseph P. Rose once held the title of “World’s Champion Mixologist.”) However, the most likely explanation of the name is the fact that it is made with applejack and is rose colored from the grenadine.

Ingredients:

• Brandy
• Standard garnish cherry
• Apple slice
• Standard drinkware Cocktail glass
• Applejack
• Lemon or lime juice
• Grenadine
• 3  parts applejack
• 2  parts lemon or lime juice
• 2  dashes grenadine
  

Preparation:

Traditionally shaken into a chilled glass, garnished, and served straight up without ice.