A bit of history...

One of the more prominent stories surrounding the origin of the Negroni is as follows:

In the early 1920's Count Camillo Negroni looking to get a little more kick out of his Americanos, ordered them with the addition of gin.  He ordered this libation so frequently at bars and cafes in and around Florence that bartenders eventually named the drink after him.

And a bit more history...

Henrico C. Ramos created the Ramos Fizz at the Imperial Cabinet Saloon in 1888.  The original recipe was a closely guarded secret until the saloon was closed at the beginning of Prohibition in 1920.  It was then that Henrico's brother Charles made the recipe public.  Originally the drink was assembled in a mixing glass and shaken vigorously by one bartender then another until the drink was well blended.

We at Ultimate Bar Chef, as well some of our favorite bar chefs (right, Tony?) believe that no great dinner should be started without Count Camillo's historical cocktail.  The fabulous Negroni prepares the palate and stimulates the appetite.

History of the Irish Coffee... 

The Irish Coffee was created in the 1940’s by Joe Sheridan, a barman at Foynes “Flying Boat Terminal” (now known as Shannon International Airport) in Ireland. Joe loved to greet tired travelers going into a war-torn Europe on Seaplanes from the United States with hot coffee laced with Irish Whiskey and topped with lightly whipped Irish cream. 

When an American newspaper reporter, Stanton Delaplane, tasted this wonderful concoction, he decided to pass along this recipe to his favorite local bar, The Buena Vista in San Francisco. Word of the Irish Coffee quickly spread throughout the nation, and since then it has become a classic drink. 

So when making this wonderful drink this Saint Patrick’s Day, raise your mug to Joe Sheridan.   Slainte!

A bit of trivia about the Martinez Cocktail...

Many believe that this cocktail was the pre-cursor to the Martini.  One popular theory involves the legendary "Professor" Jerry Thomas...during the gold rush era, Thomas had set up a bar at the Occidental Hotel where a weary traveler on his way to Martinez, California stopped at the hotel bar, threw a gold nugget on the bar and asked "The Professor" to mix up something special.  Thomas presented the drink and proclaimed "Here is a new drink that I have invented for your trip, we'll call it the Martinez".

And some trivia about the Sazerac...

This cocktail was originally a blend of Cognac, sugar, Absinthe and Peychaud's Bitters with a twist of lemon and was created at the Sazerac Coffee House in the 1850's.  Shortly thereafter, due to local tastes and the Phylloxera disease that destroyed the grape vines of Europe, Rye Whiskey became the base spirit of choice.  In 1912, Absinthe was deemed illegal in the U.S. and was replaced with New Orleans own Absinthe substitute, Herbsaint.

After Eight...

1 oz.                  Starbucks Coffee Liqueur
1 oz.                  Bailey's Irish Cream
1 oz.                  Marie Brizard White Creme de Menthe
1 oz.                  Cream

The Affinity Cocktail...

2 oz.            Scotch (Balvenie 12 yr Double Wood works nicely)
1 T               Sweet Vermouth
1 T               DryVermouth
2 dashes     Fee Brother's Orange Bitters

Orange Peel  - for garnish

Combine all ingredients into a mixing glass with ice.  Using a barspoon, stir well and strain into a chilled cocktail glass.  Garnish with a flamed orange peel *see helpful hints

Algonquin...

2 oz.          Cruzan Diamond Estate 2yr Old Rum
1/2 oz.      Marie Brizard Blackberry Liqueur
1/2 oz.      Benedictine
Juice from 1/2 of a fresh lime

Maraschino or Brandied Cherries (for garnish) *see helpful hints

Combine all ingredients with ice into a cocktail shaker.  Shake well and strain into a chilled cocktail glass.  Garnish with a maraschino or brandied cherry.

Americano...

1 oz.          Campari
1 oz.          Cinzano Rosso Sweet Vermouth 
                  Soda Water 
                  Orange Slice (for garnish)

Build in a tall or Collins glass with ice.  Top with soda water and stir gently.  Garnish with an orange slice.

Aviation Cocktail...

2 oz.          Bombay Sapphire Gin

3/4 oz.     Luxardo Maraschino Liqueur

1 oz.          Fresh Lemon Juice

                  Brandied Cherries (for garnish) *see helpful hints

Combine all ingredients into a cocktail shaker with ice.  Shake well and strain into a chilled cocktail glass.  Garnish with 3 brandied cherries.

Bermuda Rose...

1oz.                    Plymouth Gin
1/4 oz.               Marie Brizard Apry Liqueur
Dash                  Amoretti Pomegranate (Grenadine) 
                            Juice from 1/2 Lime 
                           Edible Rose Petals (for garnish)

Combine all ingredients into a cocktail shaker with ice.  Shake well and strain into a chilled cocktail glass.  Garnish with edible rose petals.

Between the Sheets...

1 oz.          Hennessy V.S. Cognac
1 oz.          Cruzan Diamond Estate 2yr Old Rum
3/4 oz.      Cointreau
1 oz.          Fresh Sour Mix *see helpful hints

Lemon Twist (for garnish) *see helpful hints

Combine all ingredients into a cocktail shaker with ice.  Shake well and strain into a chilled cocktail glass.  Garnish with a lemon twist.

Big Spender...

2-1/4 oz.        Partida Anejo Tequila
1 oz.                Winter Spiced 10yr Old Tawny Port *see recipe below
Dash of Angostura Bitters
Brandied Cherries - for garnish *see helpful hints

Blarney Stone...

1-1/2 oz.                      Irish Whiskey

1/2 oz.                         Noilly Prat Dry Vermouth

1/4 oz.                         Marie Brizard Green Creme de Menthe 

Green Maraschino Cherry

Combine all ingredients into a cocktail shaker with ice.  Shake well and strain into a chilled cocktail glass.  Garnish with a green maraschino cherry.

Blueberry Mojito...

1-1/2 oz.                    Ten Cane Rum or Cruzan Diamond Estate Rum
1/2 oz.                        Simple Syrup
1/2                              Freshly Squeezed Lime
10-12                           Fresh Mint Leaves
2 Barspoons              Fresh Blueberries

Club Soda

Mint Leaves & Powdered Sugar  - for garnish

In a tall or Collins glass, muddle simple syrup, mint, lime juice and blueberries.  Fill glass with crushed ice.  Add Rum and a splash of Club Soda.  Stir well with a barspoon from the bottom to the top to blend all of the ingredients.  You will lose a little volume in the glass from stirring.  Add more crushed ice and another splash of Club Soda to fill the glass.  Garnish with a sprig of mint, dusted with powdered sugar.

The Box Car...Tony Abou-Ganim's twist on his classic cocktail the Cable Car

1/2 oz.                     Cruzan Single Barrel Rum
1/2 oz.                     Cruzan Vanilla Rum
3/4 oz.                     Bols Orange Curacao
1-1/2 oz.                  Lemon Sour (see below)

Cinnamon & Sugar - for rimming of glass  
Orange Spiral - for garnish                   

In an ice filled mixing glass, add rum, curacao and lemon sour.  Shake until well blended.  Strain into a cinnamon and sugar rimmed martini glass and garnish with an orange spiral.

Lemon Sour:  Mix two parts lemon juice with one part simple syrup (see our products section)

Ultimate Brandy Alexander...

1-1/4 oz.          Hennessy VS Cognac
3/4 oz.             Marie Brizard Dark Creme de Cacao
1 oz.                  Cream

Nutmeg (for grating)

Combine all ingredients into a Boston Shaker and shake until well blended.  Strain into a chilled cocktail glass and garnish with freshly grated nutmeg. 

Bronx Cocktail...

1-1/2 oz.    Bombay Sapphire Gin

1/2 oz.       Cinzano Rosso Sweet Vermout

1/2 oz.       Noilly Prat Dry Vermouth

1 oz.            Fresh Squeezed Orange Juice

                    Orange Peel (for flaming)*see helpful hints

Combine all ingredients into a cocktail shaker with ice.  Shake well and strain into a chilled cocktail glass.  Garnish with a flaming orange peel.

Cable Car...

1-1/4 oz.   Captain Morgan Spiced Rum
¾ oz.          Marie Brizard Orange Curacao
1-1/4 oz.   Fresh Sour Mix

Cafe American...

1 oz.          Godiva Chocolate Liqueur
3/4 oz.     Navan Vanilla Liqueur
1/2 oz.     Grand Marnier Orange Liqueur
5 oz.          Freshly brewed strong coffee (hot)

Freshly Whipped Cream
Easy Leaf Products ORO FINO Pagliuzze (edible gold sprinkles)
Pirouline Cookie

In a coffee mug, combine Godiva, Navan, and Grand Marnier. Fill with fresh hot coffee. Top with freshly whipped cream. Garnish with ORO FINO (edible gold) sprinkles and insert a Pirouline cookie wafer into whipped cream.  Makes one serving.

Original recipe created for American Airlines (Celebrated Living Winter 2006) by Sean Bigley and featured in Bride's Magazine July/August 2007

1-1/2oz               Partida Blanco
1/2 oz                 Coffee liqueur
4oz                      Freshly Brewed Hot Coffee
3/4 oz                 Agave nectar (Cut)
1/2 bar spoon   Cinnamon powder

Heavy Cream.

Prepare small warm wine glass. Add Tequila & Coffee. Mix in the Cinnamon Sugar. Float Heavy Cream on top of the coffee. Garnish with a Sprinkle of Cinnamon powder.

Cocktail Recipe provided by Jacques Bezuidenhout - Partida Brand Ambassador

Caipirinha...

2 oz          Sagatiba Pura Cachaca (Brazilian Rum)
1/2           Lime, cut into wedges
1/2 oz      Simple Syrup (see helpful hints or products section)

Place the lime and simply syrup into an old-fashioned glass and muddle.  Add ice.  Add cachaca and stir well.

Cane Juice...

1/2 oz.             Clear Creek Pear Brandy

1 oz.                 10 Cane Rum

1 oz.                  Ginger Syrup

1 oz.                  Fresh Lemon Sour

Pear Segments 

Cinnamon and Sugar (for rimming of glass)

Chantilly Cocktail... 

1-1/2 oz.  Cruzan Single Barrel Estate Rum
¾ oz.        Marie Brizard Apry Liqueur
2 oz.         Fresh Sour Mix
4-5 dashes of Fee Brothers Peach Bitters

The Coffee Cocktail...

1 oz.            Cognac
1 oz.            Ruby Port
1                  Small Egg
1/2 tsp.      Sugar or Simple Syrup

Freshly grated nutmeg- for dusting

Combine all ingredients into a cocktail shaker with ice.  Shake vigorously for about 20-30 seconds.  (To emulsify the egg)  Strain into a port glass or small wine glass.  Dust with freshly grated nutmeg.

Note:  This cocktail is from Jerry Thomas’s 1887 book, The Bar-Tenders Guide or How to Mix All Kinds of Plain and Fancy Drinks.

Cognac Crusta...

Ultimate Cosmopolitan... 

1-1/4 oz.  Belvedere Cytrus Vodka

¾ oz.        Cointreau

½ oz.        Cranberry Juice

The juice of ½ fresh lime

Combine all ingredients into a mixing glass or cocktail shaker with ice.  Shake well and strain into a chilled cocktail glass.  Garnish with a lemon spiral.

Cozy Cider...

1-1/2 oz.                     Citrus Vodka (we recommend Belvedere Cytrus)
2 oz.                             Mulled Apple Cider *see recipe below
1 oz.                             Red Wine - for mulled apple cider recipe
2 oz.                             Apple Cider - for mulled apple cider recipe
2                                   Cinnamon Sticks
4                                   Whole Cloves

Cinnamon and Sugar (for rimming)
Orange spiral  - for garnish                 

Desperado...

1-1/2 oz.                     Milagro Anejo Tequila

1/2 oz.                        Cointreau

1/2 oz.                        Sonoma Syrup Co. Pomegranate Syrup (Grenadine) *see products section

1/4 oz.                        Honey

3 oz.                            Fresh Grapefruit Juice

Orange - for garnish

Maraschino Cherry - for garnish

Combine all ingredients into a shaker with ice.  Shake well and strain into an ice filled tall or Collins glass.  Garnish with an orange slice and a maraschino cherry.

Egg Nog... as created by Jeffrey Morgenthaler

This is the recipe that Jeffrey devised. It can be made in just about any home or bar, since the ingredients are fairly simple. It can be done entirely in the blender, so there are no whisks or egg beaters or rubber spatulas needed. It yields two servings, so you can easily multiply it to serve more. It doesn’t use a ton of heavy cream, so it’s fairly light. In other words, it’s practically perfect.

2                 large eggs
3 oz           granulated sugar
1/4 tsp     frshly-grated nutmeg
2 oz           whiskey or brandy
2 oz           spiced rum (I prefer Sailor Jerry’s)
8 oz           whole milk
2 oz           cream

Beat eggs in blender for two minutes on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add nutmeg, whiskey or brandy, rum, milk and cream. Chill and serve in wine glasses, grating additional nutmeg on top just before serving.

El Diablo... in honor of that night we went out with Julio...

1 1/2oz.                       Milagro Reposado Tequila

3/4 oz.                         Marie Brizard Cassis de Bordeaux

3 oz.                             Ginger Beer

Juice of one lime

Lime - for garnish

Build in a tall or Collins glass and stir gently.  Garnish with a lime wheel.

El Peche Diablo...

Eucalyptus Martini...

2 oz.                             Tangueray 10 Gin
1 oz.                             Eucalyptus Syrup (recipe listed below)
1/2 oz.                        Cointreau
1 oz.                             Fresh Lime Juice
Dash                            Egg White

One Eucalyptus Leaf - for garnish

Shake over ice all of the ingredients and double strain into a cocktail glass.  Garnish with a floating eucalyptus leaf.

Eucalyptus Syrup:

2 cups                         Sugar
2 cups                         Water
1/3 cup                      Fresh Eucalyptus Leaves

Mix sugar and water and bring to a boil, then simmer for one minute, add leaves and liquidize, put in bowl and cover for 15 minutes, then refrigerate until needs.

Original cocktail created by Humberto Marques, our Aspiring Bar Chef of the Month - July 2007

French 75... 

½ oz.  Plymouth Gin
½ oz.  Fresh Sour Mix
5 oz.   Champagne or Sparkling Wine

Combine Gin and Sour mix in a mixing glass or cocktail shaker with ice.  Strain into a champagne flute and top with Champagne or sparkling wine.

The Ginger Lynn...

1 oz.                         Chartreuse Verde
1/2 oz.                     Aged Rum
1/2 oz.                     Calvados
1/4                           Apple
1 barspoon              Ginger Marmalade
1                                Lime wedge
  
Ginger Slices - for garnish                   

Mudd;e apple, lime and marmalade in Boston Shaker, add other ingredients.  Shake with ice and double strain over crushed ice in an old-fashioned glass.  Garnish with ginger slices.

Original cocktail created by Shawn Soole

Ginger Rogers...

1-1/2 oz.                     Gin
1/2 oz.                        White Ginger Simple Syrup *Sonoma Syrup Co in products section
8-12                              Mint Leaves
1/2                               Freshly squeezed Lime
Ginger Ale

Lime Wheel - for garnish

In a tall or Collins glass, muddle mint and ginger syrup.  Add ice, Gin and lime juice.  Top with Ginger Ale.  Using a barspoon, stir gently from the bottom to the top to blend all of the ingredients.  Garnish with a lime wheel.

Original cocktail created by Bar Chef Marco Dionysos

Golden Clover...

1 1/2oz.                       Irish Whiskey

3/4 oz.                         Marie Brizard Creme de Peche

2 oz.                             Fresh Sour Mix

3-4 dashes                   Fee Brothers Peach Bitters

10                                  Mint Leaves

1/4 oz.                         Simple Syrup

Easy Leaf Products ORO FINO Pagliuzze (Sprinkles) *see products page

In a mixing glass, muddle six of the mint leaves with the bitters and simple syrup.  Add remaining ingredients and shake well.  Strain into a chilled cocktail glass rimmed with sugar and ORO FINO edible gold leaf.  Garnish with four mint leaves laid on top of the drink in shape in the shape of a clover (you can also cut the mint leaves to resemble clover).  Dust the mint leaves with ORO FINO edible gold leaf sprinkles.

Original cocktail by Sean Bigley for Easy Leaf Products

Grasshopper...

1 oz.                             Marie Brizard White Creme de Cacao

1 oz.                             Marie Brizard Green Creme de Menthe

1 oz.                             Cream

Heated Affair...

Holiday Flip...  

1 ¼ oz.            Di Saronno Originale Amaretto
¾ oz.               Marie Brizard Dark Crème de Cacao
2 dashes         Simple Syrup
1 oz.                Cream
Whole Small Egg 

Chocolate Shavings  for garnish

Add all ingredients to a Boston Shaker and shake vigorously to emulsify the egg and blend all of the ingredients.  Strain into a chilled cocktail glass.  Garnish with chocolate shavings.

Hot Buttered Rum…

1 ½ oz.             Cruzan Single Barrel Estate Rum
2 large tsp.      Hot Buttered Rum Batter (see recipe below) 
Hot Water  
Whole Cinnamon Sticks

In a heated coffee mug, add the above ingredients, top with hot water (to about 1 inch from the top of the mug), stir well with a bar spoon to thoroughly mix.  Serve immediately with a whole cinnamon stick.

Hot Buttered Rum Batter

1 lb.                 Light Brown Sugar
½ lb.                Salted Butter
2 tsp.               Ground Cinnamon
2 tsp.               Ground Nutmeg
½ tsp.              Ground Allspice
1 tsp.               Vanilla Extract

Mix all ingredients with an electric mixer to ensure it is thoroughly blended.  Store buttered rum batter at room temperature.  DO NOT PUT IN  REFRIGERATOR!

Hot Ginger Apple Cider...  

1 gallon          Apple Cider
12 whole        Cloves
3 sticks           Cinnamon
2 whole          Nutmegs
2 chunks        Crystallized Ginger
 
Cognac or Brandy (your choice) to add to cups to taste

Put all ingredients (except cognac or brandy) into a crock pot.  Heat for two hours on high.  Simmer till serving.  Top each cup with cognac or brandy to taste.

Traditional Irish Coffee...

1-1/2 oz.                     Jameson's Irish Whiskey
1 oz.                             Brown (Demmarura) Sugar Syrup *see directions below
4 - 5 oz.                        Freshly Brewed Strong Hot Coffee
                                      Heavy Cream

Easy Leaf Products ORO FINO Pagliuzze (Sprinkles)

Building the Irish Coffee is a work of art.  The first thing that you must do is to prepare your sugar syrup.  To do this, you will combine equal parts of the Demmarura Sugar and hot water.  Stir well until sugar is dissolved.  Secondly you must whip your heavy cream.  Start with a very cold heavy cream without sugar.  Pour into a chilled stainless steel or copper bowl.  Whisk or whip the cream until just under stiff.  To build the drink, pour your whiskey and sugar syrup into a heated Irish coffee mug.  Add the coffee and stir gently.  The last step is to ladle about one inch of your whipped cream onto the coffee andthen garnish with ORO FINO sprinkles.

Irish Dream...

2 oz.                             Bailey's Irish Cream

3/4 oz.                         Frangelico Hazelnut Liqueur

1 oz.                             Marie Brizard White Creme de Cacao

1 scoop                        Vanilla Ice Cream

Chocolate Shavings

Combine all ingredients into a blender.  Blend until smooth and pour into a hurricane glass.  Garnish with chocolate shavings.

Kir Royale...

1/2 oz.             Marie Brizard Cassis de Bordeaux 

5 oz.                  Champagne or Sparkling Wine

                          Lemon for garnish

La Conga...

2 oz.                            Milagro Reposado Tequila

1 oz.                            Pineapple Juice

2 dashes                     Angostura Bitters

2 oz.                            Club Soda

Pineapple Slice - for garnish

Combine tequila, pineapple juice and bitters into a shaker with ice.  Shake well and strain into an ice filled high ball or double rocks glass.  Top with club soda.  Garnish with a fresh pineapple wedge.

Lemon Drop... 

1-1/4 oz.  Ketel One Citroen Vodka

¾ oz.         Cointreau

1-1/4 oz.  Fresh Sour Mix

Combine all ingredients into a mixing glass or cocktail shaker with ice.  Shake well and strain into a chilled, sugar-rimmed cocktail glass.  Garnish with a lemon wheel.

Lillet Manhattan...

2 dashes                     Angostura Bitters
1 oz.                            Lillet Blanc
1 oz.                            Lillet Rouge
1 1/2 oz.                    Rye Whiskey

Lemon Twist - for garnish

Combine all ingredients into a mixing glass with ice.  Stir well (20 - 30 seconds) with a barspoon or ProStirrer (see products section).  Using a julep strainer, strain into a chilled cocktail glass.  Garnish with a lemon twist.

Cocktail provided by Lillet

Ultimate Manhat