Ice Cold Martini, a Little Wet, a Little Dirty
Yield: 1
In a shaker add:
½ ounce dry vermouth
3 ounces gin or vodka
1 spoon olive brine
ice
If vodka—shake vigorously. If gin—stir until outside of shaker is frosty.
Strain into a chilled martini glass.
Garnish with olive.
Negroni
Yield: 1
In a mixing glass pour:
1 ounce Campari
1 ounce Noilly Prat sweet vermouth
1 ounce Plymouth gin
Add ice and stir.
Strain and pour into a rocks glass over 5 fresh ice cubes.
Garnish with orange ½-moon slice.
I like the Carpano Antica, too, but only if the customer specifies. I want our statement to be classic and traditional. Do not flame the peel or upgrade the vermouth or serve up martini-style unless the customer directs you to take that route. I do not wish to clip your bartender/mixologist wings, but here, in this restaurant, we want straightforward, reliable, recognizable drinks at all times.
Brandy Sidecar
Yield: 1
In a shaker add:
¾ ounce fresh lemon juice
1 ounce triple sec
2 ounces brandy
ice
Shake and strain into a chilled martini glass with a thinly sugared rim.
Garnish with lemon wheel.
If you ever get the opportunity to have this at The Boat House in my hometown, made by Christine herself, don’t pass it up. In the meantime, this is her recipe and we should stick to it.
Pimms Cup
Yield: 1
In a collins glass add:
2 ounces Pimms
1 ounce Boodles gin
ice
top with ginger ale
Garnish with a spear of cucumber that stands ½ inch above the rim of the glass and a lime squeeze.
Yield: 1
¾ ounce Boodles gin
¾ ounce fresh lemon juice
¾ ounce Cointreau
¾ ounce Lillet Blanc
Build in ice shaker with ice.
Rinse coupe glass with Pernod and drain.
Pour in corpse reviver.
Garnish with long orange twist.
Junipero Gibson with Pickled Red Onion
Yield: 1
½ red onion, very thinly sliced into ribbons
kosher salt
¼ cup red wine vinegar
dry vermouth
4 ounces Junipero gin
Place onion in a bowl, and season with salt. Let sit for 10 minutes. Sprinkle vinegar on top, and let sit 10 minutes more.
Rinse the inside of chilled martini glass with vermouth and drain.
Place a few ribbons of salted, pickled onion in the glass.
Fill shaker with ice and pour gin over it. Shake vigorously. Strain into glass.
Long Island Iced Tea
Yield: 1
¾ ounce Sauza tequila
¾ ounce Tito’s Vodka
¾ ounce Boodles gin
¾ ounce Bacardi white rum
1½ ounces Bols triple sec
¾ ounce Coca-Cola
¾ ounce fresh lemon juice
Pour all ingredients into a pint glass filled with ice and stir. Let sit for 5 minutes. Stir again.
Pernod on ice, with Water Back
Yield: 1
1 large cube ice, in the short tumbler
2 ounces Pernod
4 ounces water—make sure it’s cold, too, please
Pour Pernod over the cube.
Serve cold water back in the small beaker.
3-Rum Punch
Yield: 1
Into an ice-filled collins glass:
Pour rum punch until glass is ¾ full.
Top with club soda and garnish with long, thin sliver of fresh vanilla bean.
Bartenders—diplomatically cut off anyone who orders a third. And do not allow this for staff shift drink unless they want to pay full price.
Yield: 1
In a pint glass, over ice:
tear one mint leaf
add 1 shallow scoop sugar
2 ounces fresh grapefruit (not the jugged stuff)
2 ounces Tito’s vodka
Shake vigorously and pour in collins glass.
NO GARNISH.
Top with tonic water until glass is ¾ full. Stir.
Mojito
Yield: 1
In a pint glass muddle:
1 teaspoon sugar
1 splash bitters
10 mint leaves
And then add:
¾ ounce simple syrup
1½ ounces fresh lime juice
2 ounces Bacardi white rum
ice
Shake and put contents into collins glass, top with club soda, and garnish with lime wheel.
I feel strongly about the Bacardi—originally Cuban, regardless of current production.
Aperol Spritz
Yield: 1
In a mixing glass:
1½ ounces Aperol
½ ounce fresh lime juice
3 ounces cava
Shake Aperol and lime juice; pour into a collins glass.
Top with cava.
Stir.
Garnish with a large lemon twist and almond-stuffed olive.
Bourbon Old-Fashioned
Yield: 1
Build in a mixing glass and muddle:
1 teaspoon sugar
1 cherry
1 orange slice
few dashes of bitters
Add:
3 ounces Knob Creek bourbon and ice.
Stir a full 25 seconds.
Rocks glass. Twist.
Yield: 1
In a mixing glass with ice add:
1 teaspoon sugar
2 dashes orange bitters
2 dashes Angostura bitters
3 ounces Gosling’s Black Seal rum
Stir a full 25 seconds.
Pour over fresh ice.
Lemon and orange twist.
Caipirinha in a Coffee Cup
Yield: 1
In a coffee cup muddle:
1 lime, cut into quarters
2 teaspoons sugar
Add:
2½ ounces cachaça
ice
From beautiful Brazilian Apollo, back in the shitty catering days, who obliquely made these for us disguised in coffee cups before we went into the back of the van for the long drives to various hell gigs. I am sure it is purely the nostalgia, but I still think it tastes better in a coffee cup. Please indulge me, but if the customer objects, of course …
Prune Boiler Maker with Hard Cider and Calvados
Yield: 1
1 shot Calvados Pays d’Auge
1 cold Etienne Dupont hard cider
Let the customer drop the shot into the glass or drink as a chaser according to their preference.
Italian Greyhound
Yield: 1
Build in a mixing glass:
2 ounces fresh grapefruit juice
2 ounces Tito’s Vodka
splash of Campari
Add ice and shake vigorously.
Pour into a collins glass and garnish with a rosemary sprig.
Vodka Stinger
Yield: 1
2 ounce Tito’s Vodka
½ ounce white crème de menthe
Stir with ice, strain into a martini glass, and garnish with a mint sprig.
If anybody ever orders one of these, please come find me and introduce me; I would love to meet them.
Yield: 1
In a shaker add:
½ ounce Rose’s lime juice
splash of fresh lime juice
3 ounces gin or vodka
ice
Shake and strain into a chilled martini glass. Lime wheel.
Gin and Schweppes Bitter Lemon
Yield: 1
In a collins glass:
2 ounces Beefeater gin
ice and long skewer
Individual small bottle Schweppes bitter lemon is on side. Let the server crack the bottle at the table to show customer it is fresh.
Old Pal
Yield: 1
¾ ounce rye whiskey
¾ ounce dry vermouth
¾ ounce Campari
ice
thin lemon wheel
Stir.
Spicy Lemonade with Orange Vodka
Yield: 1
Shake and pour into a collins glass.
Gin and Tonic with Mint
Yield: 1
2 ounces Tanqueray gin
1 bottle Schweppes tonic water
4 mint leaves, opened up between your hands
2 lime wheels, cut thick
Fill tall glass with ice and wooden skewer.
Stir in gin.
Drop in mint leaves.
Add lime wheels.
Let the server crack the Schweppes tonic water at the table, to let the customer know it’s fresh and to give them that ultra-satisfying sound. But allow customer to pour their own tonic according to their own desired strength.
Yield: 1
Build in a pint glass:
1½ ounces fresh orange juice
2 ounces Cynar
ice
Shake vigorously. Pour into collins glass, top with club soda, stir, garnish with an orange half-moon.
Bourbon Sour
Yield: 1
In a shaker add:
¾ ounce simple syrup
¾ ounce fresh lemon juice
¾ ounce fresh lime juice
¾ ounce fresh orange juice
2 ounces Knob Creek bourbon
ice
Shake and garnish with cherry and orange ½ moon.
Rye and Ginger
Yield: 1
2 ounces Michter’s rye whiskey
Canada Dry ginger ale
In a collins glass with ice and wooden skewer.
Stir rye.
Let server crack soda bottle at tableside in front of guest.
Hot Toddy
Yield: 1
Build in a 12-ounce mason jar:
juice of 1 lemon
2½ Tablespoons honey
tiny pinch of cayenne pepper
2¾ ounces Jim Beam
Fill with hot water from the espresso machine to the 10-ounce line, about ¾ full.
Stir and garnish with a lemon wheel.
Irish Coffee with Shaken Cream
Yield: 1
In a Ball Jar:
1 Tablespoon sugar
2 ounces Jameson Irish whiskey
5 ounces hot coffee
Top with heavy cream, shaken in a small shaker with loosely coiled spring from strainer, until soft peaks form.
Brandy Stinger
Yield: 1
1½ ounces brandy
1½ ounces green crème de menthe
ice
Build in rocks glass and stir. Give me a heads up if anyone orders this; it’s rare that anyone does but I’d like to meet them.
Prune Bloody Mary and All Variations
CLASSIC:
Yield: 1
2 cups ice
2 ounces Tito’s Vodka
4 ounces Prune Bloody Mary Mix
lemon wedge
celery rib
small chaser of very cold Red Stripe beer in a glass on the side
MARINER:
Yield: 1
2 cups ice
2 ounces homemade Lemon Vodka
½ ounce clam juice
3½ ounces Prune Bloody Mary Mix
green olives
lemon wedge
beer back
CAESAR:
Yield: 1
2 cups ice
2 ounces Boodles gin
½ ounce clam juice
3½ ounces Prune Bloody Mary Mix
lemon wedge
beer back
MARIA:
Yield: 1
GREENLAKE:
Yield: 1
2 cups ice
2 ounces Tito’s Vodka
4 ounces Prune Bloody Mary Mix
prepared wasabi
1 piece beef jerky
lemon wedge
beer back
DANISH:
Yield: 1
2 cups ice
2 ounces aquavit
4 ounces Prune Bloody Mary Mix
1 slice fresh fennel
marinated white anchovy
lemon wedge
beer back
Yield: 1
2 cups ice
2 ounces Herradura Añejo tequila
4 ounces Prune Bloody Mary Mix
1 teaspoon adobo sauce from can smoked chipotle pepper in adobo
celery branch
lime wedge
beer back
DEADLY:
Yield: 1
2 cups ice
1 ounce Tito’s Vodka
1 ounce Sauza tequila
4 ounces Prune Bloody Mary Mix
celery branch
lime wedge
beer back
BULLSHOT:
Yield: 1
2 cups ice
2 ounces Tito’s Vodka
3½ ounces beef bouillon
½ ounce Worcestershire
3 shakes Tabasco
salt and pepper
celery branch
lemon wedge
beer back
BLOODY BULL:
Yield: 1
2 cups ice
2 ounces Tito’s Vodka
1½ ounces beef bouillon
3 ounces Prune Bloody Mary Mix
celery branch
lemon wedge
beer back
CHICAGO MATCHBOX:
Yield: 1
Ghost of Mary
Yield: 1
Shake. Strain into chilled martini glass. Old South brand Tomolive garnish.
Keep an eye on Tomolive inventory—we have to get them shipped from Arkansas.
Only serve this on weekdays, obviously, when the brunch Bloody Mary menu is not available; otherwise the name is only half as clever as it can be.
54 East Street, New York City 10003 
212 677 6221 
212 677 6982