LCB Cocktails

Card Set Information

Author:
jflim04
ID:
239005
Filename:
LCB Cocktails
Updated:
2013-11-04 08:12:29
Tags:
LCB Joanne
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Description:
Cocktail Recipes
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  1.          BOSTON TEA PARTY
    • 1 oz Firefly Sweet Tea Vodka
    • 3/4 oz El Dorado 12 year Rum
    • 3/4 oz Benedictine
    • 1/2 oz Spice Box Syrup
    •           ***or 3 oz batch***
    • 1/2 oz lemon juice
    • 1 dash angostura bitters

    • Technique: hard shake
    • glass: Martini
    • Garnish: lemon twist
  2.          KENTUCKY MAPLE MANHATTAN
    • 2 1/4 oz  Woodford Reserve
    • 3/4 oz     Sweet Vermouth
    • 1/2 oz     Maple syrup
    • 2 dashes Angostura Bitters

    • Technique: stirred
    • Glass:  Martini
    • Garnish: Skewered Cherry
  3.          ANJOU PEAR COCKTAIL
    • 1 oz   Grey Goose Poire
    • 1 oz   Pierre Ferrand Ambre
    • 1 oz   St Germaine
    • 1/2 oz  Simple Syrup
    •          ***3 1/2 oz batch***
    • 1/2 oz lemon juice

    • Technique: hard shake
    • Glass: Martini
    • Garnish: None
  4.         DEADRISE
    • 3 cucumber slices
    • 1 1/2 oz lime cordial
    • dash of kosher salt
    • 1 1/2 oz American Harvest Organic Vodka
    • 2 dashes Fee brothers grapefruit bitters

    • Technique: Muddled; hard shake; double strain
    • Glass: Martini
    • Garnish: none
  5.          POMEGRANATE LEMON DROP
    • 2 oz Absolut Citrus
    • 1 oz Simple syrup
    • 1/2 oz pomegranate mixer
    • 1/2 oz lemon juice
    •         ***4 oz batch***

    • Technique: Hard Shake
    • Glass: Martini
    • Garnish: orange twist
  6.          PATRON MARGARITA REAL
    • 1 1/2 oz  Patron Reposado
    • 1/2 oz     Patron Citronage
    • 1 oz        Lime cordial
    • 1/2 oz     Lemon juice
    •           ***3 1/2 oz batch***

    • Technique: Hard Shake
    • Glass: Martini
    • Garnish: 1/2 salt rim & lime wheel
  7.         ESPRESSO MARTINI
    • 1 oz  Stoli Vanil
    • 1 oz  Luxardo Espresso Liqueur
    • 1 oz  Bailey's Irish Cream
    •         *** 3 oz batch***
    • 1/2 oz chilled espresso

    • Technique: Hard Shake
    • Glass: Martini
    • Garnish: 3 espresso beans
  8.         Apple Sangria
    • 1 1/2 oz Gekkeikan Plum Wine
    • 1 oz  Absolut Orient Apple
    • 1/4 oz Domaine de Canton
    • 1/4 oz Cinnamon Syrup
    •         ***3 oz batch***
    • 3 oz Duche de Longueville Sparkling Apple Cider

    • Technique: Roll
    • Glass: Large Wine Glass
    • Garnish: Mini apple soaked in cinnamon syrup
  9.         LEGAL SANGRIA
    • 3 oz Vina Borgia Garnacha
    • 1 oz Merlet Creme de Peche
    • 1/2 oz Cruzan Citrus Rum
    • 1/2 oz Cruzan Raspberry Rum
    • 2 oz Lemonade
    •         ***7 oz batch***
    • top with sprite

    • Technique: Roll
    • Glass: Large wine glass
    • Garnish: lemon and orange wedge in drink
  10.          WHITE SANGRIA
    • 3/4 oz Skyy Citrus
    • 3/4 oz St. Germain
    • 2 oz    Santa Rita 120 Sauvignon Blanc
    •          *** 4 1/2 oz batch***
    • 2 dashes lemon bitters
    • 1 1/2 oz sprite

    • Technique: Roll
    • Glass: Large Wine Glass
    • Garnish: Lemon Wheel in drink
  11.         SCOTCH APPLE
    • 2 oz Chivas
    • 1/2 oz Apple syrup
    • 1/4 oz Spice Box Syrup

    • Technique: Stirred
    • Glass: Rocks
    • Garnish: Lemon Twist
  12.         "OLD FASHIONED" OLD FASHIONED
    • 2 oz Eagle Rare
    • 1 oz Simple Syrup
    • 2 dashes Orange Bitters
    • 2 dashes Bitters

    • Technique: Stirred
    • Glass: Rocks
    • Garnish: Orange Cherry flag
  13.          CRANBERRY MARGARITA
    • 1 oz   Del Maguey Crema Mezcal
    • 1/2 oz Corazon Anejo
    • 3/4 oz Cranberry Syrup
    • 1/4 oz Spice Box Syrup
    •          ***2 1/2 oz Batch***
    • 1/2 oz Lime Juice

    • Technique: Dry Shake; Strain over pellet ice
    • Glass: Rocks
    • Garnish: 3 skewered cranberries
  14.         SPICED PINEAPPLE DAQUIRI
    • 1 oz Plantation 3 Star Rum
    • 1 oz Plantation Original Dark Rum
    • 1 oz Pineapple Syrup
    • 1/4 oz Spice Box Syrup
    •         *** 3 1/4 oz batch***
    • 3/4 oz Lime Juice

    • Technique: Dry Shake; strain over pellet ice
    • Glass: Rocks
    • Garnish: 3 dashes Angostura Bitters
  15.         MAI TAI
    • 1 1/2 oz El Dorado 5 yr Rum
    • 1/2 oz    Plantation Dark Rum
    • 1/2 oz    Almond Syrup
    • 1/2 oz    Lime Cordial
    • 1/4 oz    OJ
    • 1/4 oz    Lime juice
    •          ***3 1/2 oz Batch***
    • 1 dash Tiki Bitters

    • Technique: Light Shake; strain over new ice
    • Glass: Rocks
    • Garnish: Orange Cherry Flag
  16.          BLOODY MARY
    • 1 1/2 oz Sobieski
    • 4 oz  Tomato Juice
    • 1 bar spoon Mud Mix

    • Technique: Roll
    • Glass: High Ball
    • Garnish: celery stalk, cucumber coin, 1/2 lemon wheel
  17.         BOURBON SWIZZLE
    • 1 oz  Buffalo Trace Bourbon
    • 1 oz  Barenjager Honey & Bourbon
    •     *** 2 oz batch***
    • 3/4 oz Maple Syrup
    • 1/2 oz Lemon Juice

    • Technique: Dry shake; strain over pellet ice
    • Glass: Highball
    • Garnish: Lemon Oil and Cherry Sword
  18.         MEXICAN COFFEE
    • 1 1/2 oz  Patron X/O Cafe
    • 1/2 oz  Cinnamon Syrup
    • 4 oz Coffee

    • Technique: Build in glass; stir to mix
    • Glass: Glass coffee mug
    • Garnish: Whipped Cream, cinnamon
  19.         HOT TODDY
    • 2 oz Eagle Rare
    • 1/2 oz Honey
    •         Hot Water

    • Technique: Build in glass; stir to mix
    • Glass: Glass coffee mug
    • Garnish: Clove Studded Lemon Half Wheel
  20.         HOT BUTTERED RUM
    • 1 oz El Dorado 5 yr
    • 1 oz Plantation Dark
    • 1 oz Spice Box Syrup
    •         *** 3 oz batch***
    • 1/2 oz Butter (1 pat)

    • Technique: Build in glass; stir to mix
    • Glass: Glass coffee mug
    • Garnish: Freshly Grated Nutmeg
  21. HONEY APPLE WARMER
    • 1 oz Laird's Applejack Brandy
    • 1 oz Barenjager Honey Liqueur
    • 1 oz Spice Box Syrup
    •          *** 3 oz  batch***
    • 3 dashes Angostura bitters
    •      Hot Water

    • Technique: Build in glass; stir to mix
    • Glass: Glass coffee mug
    • Garnish: Clove Studded Lemon Half Wheel

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