PLEASE NOTE: All recipes are grouped by base spirit with note to beverage style included in notes
SUGARCANE SPIRITS
The beverages found in this collective are based on spirits produced from sugarcane, such as Rum, Rhum agricole, Cachaca...
...RON BOKER'S...
Created by Adam Elmegirab in 2009 for the Havana Club International Cocktail Grand Prix 2009
40ml / 1.5oz Havana Club Especial
20ml / 0.75oz Dr Adam Elmegirab’s Falernum
25ml / 1oz Fresh lime juice
2 Dashes Dr Adam Elmegirab’s Boker’s Bitters
Method: Add all ingredients to mixing glass, fill with cubed ice and shake hard for 10 seconds. Fine strain.
Glass: Chilled coupette
Garnish: Orange twist
Ice: N/A
Notes: Short and sour
...HOCUS BOKER'S...
Created by Timo Janse of Door 74 in Amsterdam
25ml / 1oz Appleton Estate V/X
25ml / 1oz Scotch whisky (blend)
12.5ml / 0.5oz Mandarin Napoleon
12.5ml / 0.5oz Apricot Brandy
20ml / 0.75oz Fresh lemon juice
3 Dashes Dr. Adam Elmegirab’s Boker’s Bitters
Method: Add all ingredients to mixing glass fill with cubed ice and shake hard for 10 seconds.
Glass: Chilled coupette
Garnish: Dried apricot
Ice: N/A
Notes: Short, sour and spiritous
...KENNEDY MANHATTAN...
Created by unknown at the Oak Room in Copenhagen
50ml / 2oz El Dorado 15
20ml / 0.75oz Dolin Blanc
4 Dashes Dr. Adam Elmegirab’s Boker's Bitters
1 Barspoon maple syrup
Method: Add all ingredients to mixing glass and stir until maple syrup has dissolved, fill with cubed ice and stir for a further 15-20 seconds
Glass: Vintage cocktail
Garnish: Cherry
Ice: N/A
Notes: Short and spiritous
GIN
The beverages found in this collective are in the category of juniper-based spirits, such as London Dry, Plymouth, Old Tom and New Western...
...STICKY TOFFEE TANQUERAY...
Created by Tom Mountain of Bibis Italinissimo in Leeds
60ml / 2oz Tanqueray No. TEN
Barspoon Vanilla liqueur
7.5ml / 0.25ml Date syrup
1 Dash Toffee essence
1 Dash Dr. Adam Elmegirab's Boker's Bitters
Method: Add all ingredients to mixing glass, fill with cubed ice and stir for 15-20 seconds
Glass: Chilled vintage coupe
Garnish: Slice of sticky toffee pudding
Ice: N/A
Notes: Short and spiritous
...LONDON'S BURNING...
Created by Craig Toone of Glover's Bar in Preston
40ml / 1.5oz Tanqueray
10ml / 0.5oz Noilly Prat Dry
3 Dashes Dr. Adam Elmegirab's Boker's Bitters
Rinse Laphroaig 10 year old
Method: Add all ingredients to mixing glass fill with cubed ice and stir for 15-20 seconds
Glass: Chilled vintage cocktail
Garnish: Two flamed orange zests
Ice: N/A
Notes: Short and spiritous
GENEVER
The beverages found in this collective are also commonly referred to as Holland's Gin, produced from a base of malt wine and spirit...
VODKA
The beverages found in this collective are based on neutral, and in some cases flavoured, spirits produced from grains or potatoes...
AGAVE SPIRITS
The beverages found in this collective are based on spirits produced from agave, such as Tequila or Mezcal...
AMERICAN WHISKEY
The beverages found in this collective are based on whiskeys produced in the United States, such as Tennessee, Bourbon, Rye, Corn...
...A GENTLEMAN'S GEISHA...
Created by Susie Wong of Australasia in Manchester for the Manchester heat of CLASS Bartender of the Year 2011
40ml / 1.25oz Gentleman Jack
20ml / 0.75oz Akashi Tai Shiraume Umeshu
50ml / 2oz Pear Juice
3 Dashes Dr. Adam Elmegirab's Boker's Bitters
Method: Add all ingredients to mixing glass and stir with cubed ice for 10-15 seconds
Glass: Vintage Coupe
Garnish: Crystal Pear fan garnish
Ice: N/A
Notes: Short and refreshing
...TURIN FLIP...
Created by Yiannis Korovesis of Nouvelle Vague in Athens
40ml / 1.25oz Maker's Mark
30ml / 1oz Carpano Antica Formula
Barspoon Vanilla syrup (2:1)
2 Dashes Dr. Adam Elmegirab's Boker's Bitters
1 Whole free range egg
Method: Add all ingredients to mixing glass dry shake for five seconds. Fill with cubed ice then shake hard for a further 10 seconds
Glass: Chilled coupette
Garnish: Grapefruit peel
Ice: N/A
Notes: Perfect for winter or after-dinner
...ANGEL'S SHARE...
Created by Craig Toone of Glover's Bar in Preston
50ml / 2oz Rittenhouse Rye
12.5ml / 0.5oz Antica Formula
Barspoon Puerh Tea infused sugar syrup
3 Dashes Dr. Adam Elmegirabs's Boker's Bitters
Method: Add all ingredients to mixing glass fill with cubed ice and stir for 15-20 seconds
Glass: Rocks/Old Fashioned
Garnish: N/A
Ice: Cubed
Notes: Short and spiritous
...WALDORF...
Classic cocktail being served at the Empire Room in the Empire State Building, New York
30ml / 1oz Rittenhouse Rye
30ml / 1oz Carpano Antica Formula
Dash Angostura Aromatic Bitters
Dash Dr. Adam Elmegirab's Boker's Bitters
Rinse of Absinthe
Method: Add all ingredients to mixing glass stir with cracked ice for 15 seconds and julep strain.
Glass: Chilled cocktail rinsed with Absinthe
Garnish: Lemon peel
Ice: N/A
Notes: Short and spiritous
...CHASING MUNI...
Created by Pete Gugni for Dr. Adam Elmegirab's Boker's Bitters
37.5ml / 1.25oz Templeton Rye
25ml / 1oz Cynar
12.5ml / 0.5oz Canton Ginger Liqueur
Barspoon Fernet Branca
4 Dashes Dr. Adam Elmegirab's Boker's Bitters
Method: Add all ingredients to mixing glass fill with cubed ice and stir for 10-15 seconds. Julep strain
Glass: Frozen coupette
Garnish: Fat strip of orange zest
Ice: N/A
Notes: Short and spiritous
...SPICED CARAMEL MANHATTAN...
Created by Craig Toone of Glover's Bar in Preston
50ml / 2oz Rittenhouse Rye
7.5ml / 0.25oz Punt e Mes
7.5ml / 0.25oz Spiced caramel syrup
3 Dashes Dr. Adam Elmegirab's Boker's Bitters
Method: Add all ingredients to mixing glass fill with cubed ice and stir for 15 seconds. Julep strain
Glass: Chilled cocktail / coupe
Garnish: Orange zest
Ice: N/A
Notes: Short and spiritous
...REUNION MANHATTAN...
Created by Jack Hubbard, formerly of Montgomery Place in London
50ml / 2oz Rittenhouse Rye
15ml / 0.5oz Montgomery vermouth
15ml / 0.5oz Galliano Ristretto
2 Dashes Dr. Adam Elmegirab's Boker's Bitters
Method: Add all ingredients to mixing glass, fill with cubed ice and stir for 15-20 seconds.
Glass: Chilled cocktail
Garnish: 70% dark chocolate on the side
Ice: N/A
Notes: Short and spiritous
...RYE & DRY...
Variant of the classic highball
50ml / 2oz Redemption Rye
100ml / 4oz Dry Ginger Ale
4 Dashes Dr. Adam Elmegirab's Boker's Bitters
Method: Build over cubed ice
Glass: Collins / Highball
Garnish: Fresh lemon zest
Ice: Cubed
Notes: Long and refreshing
SCOTCH WHISKY
The beverages found in this collective are based on whiskys produced in Scotland, such as Single Malt, Single Grain, Blended Scotch, Blended Malt and Blended Grain...
...B.F.G...
Adam Elmegirab's winning Rusty Nail twist created for the 2010 Drambuie UK Cocktail Competition
40ml / 1.5oz Drambuie
25ml / 1oz Noilly Prat Rouge
10ml / 0.5oz Laphroaig 10 year old
2 Dashes Dr. Adam Elmegirab's Boker's Bitters
Method: Add all ingredients to mixing glass fill with cubed ice and stir for 15-20 seconds.
Glass: Two small cocktail glasses
Garnish: Fresh lemon zest
Ice: N/A
Notes: Short and spiritous
...PEAT SKY...
Created by Enrico Gaddoni, formerly of The Galley Room in Melbourne
50ml / 2oz Talisker 10 year old
25ml / 1oz Carpano Antica Formula
10ml / 0.5oz Drambuie
Barspoon Jade Nouvelle-Orléans absinthe
3 Dashes Dr. Adam Elmegirab's Boker's Bitters
Method: Add all ingredients to mixing glass fill with cubed ice and stir for 15-20
seconds. Julep strain.
Glass: Chilled coupe
Garnish: Star anise
Ice: N/A
Notes: Short and spiritous
...SPICY CARDAMOM SOUR...
Created by Enrico Gaddoni, formerly of The Galley Room in Melbourne
3 Cardamom pods
Half red chilli (diced and deseeded)
50ml / 2oz Johnnie Walker Black Label
25ml / 1oz Fresh lemon juice
15ml / 0.5oz Homemade cherry syrup
3 Dashes Dr. Adam Elmegirab's Boker's Bitters
Dash fresh egg white
Method: Muddle cardamom and chilli in base of mixing glass, add egg white, lemon juice and cherry syrup* followed by whisky and bitters then dry shake for 5 seconds. Add cubed ice and shake for a further 10 seconds.
Glass: Rocks
Garnish: Cherry
Ice: Cubed
Notes: Short, sour and lightly spiced
JAPANESE WHISKY
The beverages found in this collective are based on whiskys produced in Japan...
...INTERNATIONAL BUSHFIRE...
Created by Brian MacGregor, formerly of Jardiniere in San Francisco
25ml / 1oz Hibiki 12 year old
20ml / 0.75ml Cocchi Aperitivo Americano
20ml / 0.75ml El Maestro Sierra Oloroso
Dash Dr. Adam Elmegirab's Boker's Bitters
Dash Regan's Orange Bitters #6
Method: Add all ingredients to mixing glass stir with cracked ice for 15 secondsand julep strain.
Glass: Chilled coupette
Garnish: Flamed orange zest
Ice: N/A
Notes: Short and spiritous
...KURAI TENSHA...
Created by Matt Radalj of FatCow in Singapore
50ml / 1.75oz Yamazaki Sherry Cask
20ml / 0.75oz Stone's Green Ginger Wine
3 Dashes Dr. Adam Elmegirab's Boker's Bitters
Barspoon Kyoto Maple Syrup
Method: Add all ingredients to mixing glass fill with cubed ice and stir for 15-20 seconds.
Glass: Chilled coupette
Garnish: Momiji (Japanese Maple Leaf)
Ice: N/A
Notes: Short and spiritous
BRANDY
The beverages found in this collective are based on spirits produced from fruit such as Cognac, Armagnac, Pisco, Applejack, Calvados, Eaux-De-Vie...
...BRANDY CRUSTA...
Created by Joseph Santina of the New Orlean's City Exchange around 1850-60
50ml / 2oz Hennessy Cognac
25ml / 1oz Fresh lemon juice
12.5ml / 0.5oz Grand Marnier
12.5ml / 0.5oz Sugar syrup
3 Dashes Dr. Adam Elmegirab’s Boker’s Bitters
Method: Add all ingredients to mixing glass fill with cubed ice and shake hard for ten seconds. Fine strain
Glass: Wine / Goblet
Garnish: Sugar rim and lemon zest
Ice: Cubed
Notes: Long and refreshing
...JAPANESE COCKTAIL...
Adaptation of Jerry Thomas’ original drink by Adam Elmegirab for Mim cocktail menu
50ml / 2oz Hennessy Fine de Cognac
25ml / 1oz Fresh lemon juice
10ml / 0.5oz Orgeat syrup
Barspoon sugar syrup
2 Dashes Dr Adam Elmegirab’s Boker’s bitters
Method: Add all ingredients to mixing glass and fill with cubed ice. Shake until ice cold and fine strain
Glass: Chilled cocktail
Garnish: Orange zest
Ice: None
Notes: Short and sour
...AULD SKOOL...
Created by Brian Macgregor of Jardiniere in San Francisco
37.5ml / 1.5oz Cognac
12.5ml / 0.5oz Combier orange
12.5ml / 0.5oz Dry sherry
1 Dash Dr Adam Elmegirab’s Boker’s Bitters
Method: Add all ingredients to mixing glass, fill with cubed ice and stir for 15-20 seconds.
Glass: Brandy snifter
Garnish: Lemon twist
Ice: N/A
Notes: Short and spiritous
...DELEGATION COCKTAIL...
Created by Jason Williams of The Galley Room in Melbourne. The drink was influenced by Jerry Thomas' Japanese Cocktail and recently secured Jason third place at the Australian Bartender Awards
50ml / 2oz Remy Martin VSOP
3 Barspoons chestnut cream
30ml / 1oz Fresh lemon juice
Half fresh egg white
3 Dashes Dr Adam Elmegirab’s Boker’s Bitters
Method: Add all ingredients to mixing glass and dry shake for 5 seconds. Fill mixing glass with cubed ice and shake hard for a further 10 seconds. Fine strain.
Glass: Rocks
Garnish: Roughly cracked cassia and cardamom
Ice: N/A
Notes: Perfect for winter or after-dinner
...CHRISTMAS CAKE SCAFFA...
Created by Michael Edmonds for the Australian Bartender of the Year awards 2009
60ml / 2oz Remy Martin VSOP
20ml / 0.75oz Romate Olorosso sherry
1 Barspoon of Agave (uncut) Partida
4 Dashes Dr Adam Elmegirab’s Boker’s Bitters
1 Lemon peel
Method: Add all ingredients to a wine decanter and swill until the flavours marry
Glass: Stemmed
Garnish: Lemon peel (snap and discard)
Ice: N/A
Notes: Short and spiritous
...SANTINI...
Created by Adam Elmegirab for Dr. Adam Elmegirab's Bitters
40ml / 1.25oz Merlet Cognac
10ml / 0.25oz Merlet Triple Sec
3 Dashes Dr. Adam Elmegirab's Boker's Bitters
25ml / 1oz Fresh Lemon Juice
10ml / 0.75oz Homemade Orgeat
Barspoon Sugar syrup
Method: Add all ingredients to mixing glass and shake hard for ten seconds
Glass: Frozen cocktail
Garnish: N/A
Ice: N/A
Notes: Short and sour
...NOVECENTO COCKTAIL...
Created by Antonio Parlapiano of The Jerry Thomas Project in Rome
30ml / 1oz De Fussigny Selection Cognac
15ml / 0.5oz Carpano Antica Formula
15ml / 0.5oz Campari
Barspoon Luxardo Maraschino
Barspoon Freshly squeezed Lemon Juice
2 Dashes Dr. Adam Elmegirab's Boker's Bitters
Method: Add all ingredients to mixing glass fill with cubed ice and stir for 15-20 seconds
Glass: Chilled coupe
Garnish: Campari dust crust and orange zest snapped over drink
Ice: N/A
Notes: Short and spiritous
...SLOW TRAVEL...
Created by Forrest Cokely
62.5ml / 2.25oz Cerbois XO Armagnac
25ml / 1oz Tuaca
3 Dashes Dr Adam Elmegirab’s Boker’s Bitters
Method: Add all ingredients to mixing glass fill with cubed ice and stir for 10-15 seconds.
Glass: Chilled coupette
Garnish: Lemon zest
Ice: N/A
Notes: Short and spiritous
MISCELLANEOUS
The beverages found in this collective are based on lesser-used products that occasionally make an appearance in modern-day cocktails...
...JEREZ SOUR...
Created by Katie Nelson of The Columbia Room in Washington
40ml / 1.5oz Brandy de Jerez
20ml / 0.75oz Fresh lemon juice
20ml / 0.75oz Orgeat syrup
Dash Dr Adam Elmegirab’s Boker's bitters
Dry Oloroso sherry (float)
Method: Add first four ingredients to mixing glass fill with cubed ice and shake hard for 10 seconds. Fine strain and float sherry on surface of drink
Glass: Chilled coupette
Garnish: Orange peel and brandied cherry speared on a cocktail pick
Ice: N/A
Notes: Short, tart and refreshing
...NAGASAKI...
Created by Adam Elmegirab for Dr. Adam Elmegirab’s Bitters
50ml / 2oz Uragasumi Junmai Sake
25ml / 1oz Bols Genever
2 Dashes Dr Adam Elmegirab’s Boker’s Bitters
2 Dashes Sugar Syrup (2-1)
Method: Add all ingredients to mixing glass fill with cubed ice and stir for 10-15 seconds.
Glass: Chilled coupette
Garnish: Lemon zest
Ice: N/A
Notes: Short and spiritous
...HAKKASAN PLUM SOUR...
Created by unknown at Hakkasan in London
50ml / 2oz Umeshu
20ml / 0.75oz Kammerling's
3 Dashes Dr. Adam Elmegirab's Bokers Bitters
10ml / 0.5oz Fresh lemon juice
10ml / 0.5oz Fresh lime juice
10ml / 0.5oz Sugar syrup
Dash fresh egg white
Method: Add egg white, lemon juice and sugar in that order followed by remaining ingredients, shake without ice for 5 seconds then with ice for a further 10 seconds
Glass: Collins / Highball
Garnish: Edible flower
Ice: Cubed
Notes: Long and refreshing
...NORWEGIAN WOOD...
Variation of Jeff Morgenthaler’s Norwegian Wood by Chris Amirault
25ml / 1oz Aalborg Aquavit
25ml / 1oz Laird's Applejack
20ml / 0.75oz Punt e Mes
Barspoon Yellow Chartreuse
1 Dash Dr. Adam Elmegirab’s Boker’s Bitters
Method: Add all ingredients to mixing glass fill with cubed ice and stir for 10-15 seconds
Glass: Chilled coupette
Garnish: Lemon zest
Ice: N/A
Notes: Short and spiritous
...TRUTH SERUM...
Created by Ian Goodman of Oxo Tower in London
25ml / 1oz Bitter Truth Elixier
25ml / 1oz Carpano Antica Formula
20ml / 0.75oz Benedictine
3 Dashes Dr. Adam Elmegirab’s Boker's Bitters
Method: Add all ingredients to mixing glass, fill with cubed ice and stir for 15-20 seconds.
Glass: Vintage cocktail
Garnish: Fat strip of lemon zest
Ice: N/A
Notes: Short and spiritous