11 Classic Cocktails

Thanks to Sander Raav for the list of recipe names, April 19th 2017

Summary Cocktail List:

1. Pendennis Club (Southern gin sour, apricot and Peychaud’s)
2. Stinger (sweet minty goodness)
3. Bramble (berry-gin sour)
4. Sidecar (Cognac-Margarita riff)
5. White Lady (traditional gin sour-Margarita riff)
6. El Diablo (fancy Agave Mule)
7. Aviation (floral gin sour)
8. 20th Century (oddball gin sour, with Cacao)
9. Corpse Reviver #2 (Absinthe-minded gin sour-Margarita riff)
10. Self Starter (Absinthe-minded, Vesper-riff, with apricot tweak)
11. Arsenic and Old Lace (Absinthe-forward, Martini-riff, floral accent)

25 Liquid and Produce Ingredients:

• 5 Spirits
  • Plymouth Gin or London Dry Gin
  • Absinthe
  • Apricot Brandy (eau-de-vie)
  • VS or VSOP Cognac
  • Blanco Tequila
• 9 Liqueurs
  • Cointreau
  • Apricot Liqueur
  • Peach Liqueur
  • Maraschino Liqueur
  • White Crème de Menthe
  • White Crème de Cacao
  • Crème de Mure
  • Crème de Cassis
  • Crème de Violette
• 2 Bitters, Aromatized Wine
  • Lillet Blanc
  • Peychaud’s Bitters
• 1 Syrup
  • Simple Syrup
• 2 Juices
  • Lemon Juice
  • Lime Juice
• 1 Soda
  • Ginger Beer
• 5 Produce
  • Egg White
  • Whole Limes
  • Whole Lemons
  • Raspberries
  • Candied Ginger

Detailed Cocktail List:

1. Pendennis Club
   • 2 dashes Peychaud’s Bitters
   • .75oz lime juice
   • .75oz Pendennis Mix (simple, apricot and peach) (apricot brandy is traditional)
   • 2oz Plymouth Gin
   • Shake, strain, coupe, lime wedge garnish.
   • – Death & Co: Modern Classic Cocktails, 2014 (courtesy Cocktails by the Book)
   • – Pendennis Club, Kentucky, founded in 1881
   • – Esquire Magazine, 1934 (via David Wondrich)
2. Stinger
   • 1oz White Crème de Menthe
   • 1oz VS Cognac
   • Shake hard, strain, crushed ice, rocks glass. Stir to frost, no garnish.
   • – The Essentail Cocktail, Dale Degroff, 2008
3. Bramble
   • .75oz lime juice
   • .75oz simple syrup
   • .75oz Crème de Mure
   • 1.5oz Gin
   • Reserve the Mure. Shake, strain on crushed ice, highball. Dribble the Mure to finish.
   • Garnish with lime wheel and raspberries.
   • – The Craft of the Cocktail, Dale Degroff, 2002
     
   • – Dick Bradsell, United Kingdom
4. Sidecar
   • .25oz Simple Syrup
   • .75oz Lemon Juice
   • .75oz Cointreau
   • 2oz VSOP Cognac
   • Sharke, up, half-sugar rimmed coupe. No garnish.
   • – PDT Cocktail Book, Jim Meehan, 2011
   • – Cocktails: How to Mix Them, Robert Vermeire, 1922
5. White Lady
   • 1 Egg White
   • .25oz Simple Syrup
   • .75oz Lemon Juice
   • .75oz Cointreau
   • 2oz London Dry Gin
   • Dry shake, wet shake, up, egg coupe. No garnish.
   • – PDT Cocktail Book, Jim Meehan, 2011
   • – ABC of Mixing Cocktails, Harry McElhone, 1929
6. El Diablo
   • .75oz Lemon Juice
   • .75oz Crème de Cassis
   • 1oz Ginger Beer
   • 2oz Blanco Tequila
   • Shake, strain, rocks, rocks glass. Lemon wheel and candied ginger.
   • – PDT Cocktail Book, Jim Meehan, 2011
   • – Trader Vic’s Bartenders Guide, Jules Bergeron, 1972
7. Aviation
   • .25oz Crème de Violette
   • .5oz Maraschino Liqueur
   • .75oz Lemon Juice
   • 2oz London Dry Gin
   • Shake, up coupe. No garnish.
   • – PDT Cocktail Book, Jim Meehan, 2011
   • – Recipes for Mixed Drinks, Hugo Ensslin, 1916
8. 20th Century
   • .75oz Lemon Juice
   • .75oz Lillet Blanc
   • .75oz White Crème de Cacao
   • 1.5oz Plymouth Gin
   • Shake, up. No garnish.
   • – PDT Cocktail Book, Jim Meehan, 2011
   • – Café Royale Cocktail Book, WJ Tarling, 1937
9. Corpse Reviver #2
   • .75oz Lemon Juice
   • .75oz Lillet Blanc
   • .75oz Cointreau
   • .75oz Plymouth Gin
   • Shake, up. Absinthe-rinsed coupe. No garnish.
   • – PDT Cocktail Book, Jim Meehan, 2011
   • – Savoy Cocktail Book, Harry Craddock, 1930
10. Self Starter
    • .25oz Apricot Liqueur (originally Apricot Brandy)
    • .75oz Lillet blanc
    • 1.5oz Gin
    • Stir, up, absinthe-rinsed coupe. No garnish.
    • – Adapted by Jamie Boudreau from the 1930 Savoy Cocktail Book by Harry Craddock (courtesy First We Feast)
11. Arsenic and Old Lace
    • .25oz Dry Vermouth
    • .5oz Crème de Violette
    • .5oz Absinthe
    • 1.5oz London Dry Gin
    • Stir, up, coupe. No garnish.
    • – Trader Vic’s Bartender’s Guide, Jules Bergeron, 1947 (courtesy Cocktail Virgin)

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