CLASSIC COCTAILS



FUN FACT -

The rise of the cocktail came about during Prohibition to disguise the taste of bootlegged alcohol.


The CLASSIC Bronx

The Manhattan became the quintessential drink of the 1930s and 1940s, while the Bronx, voted the third-best cocktail of 1934, seems to be known to only a few bartenders.  Although the Bronx is as strong as the martini or the Manhattan, the orange juice gives it a citrus flavor neither cocktail can match.  If you like the sweet and dry taste of the perfect martini, then you'll enjoy the Bronx:

  • 2 oz. gin
  • ½ oz. orange juice
  • ½ oz. dry vermouth
  • ½ oz. sweet vermouth


The CLASSIC Stinger

Instead of dessert, order a Stinger:

  • 2 oz. brandy
  • 1 oz. white (or green) Crème de Menthe

The Stinger is like a liquid after-dinner mint (made famous by Cary Grant and Jayne Mansfield in the 1957 movie Kiss Them for Me).


The CLASSIC Black Velvet

The Black Velvet couldn't be simpler:

  • 1 part Guinness bottled is preferred for its consistency)
  • 1 part cold dry champagne

The result is an excellent combination of sweet, dry and bitter flavors - plus, when poured properly, the liquids will layer.


The CLASSIC Rob Roy

  • 1½ oz. Scotch whisky
  • ¾ oz. sweet red vermouth
  • 1 dash Angostura orange bitters

Invented by Johann Siegert, surgeon general in the army of South American liberator Simón Bolívar, bitters is used for everything from stimulating the appetite to curing the hiccups, and is the classic addition to any cocktail.

The Rob Roy is unusual in that it uses Scotch whisky instead of bourbon, which is easier to blend.