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...
...UNION FLIP...
Created in 2011 by Adam Elmegirab for the Licor 43 competition
1 Barspoon Caraway Seeds4 Crunches Black Peppercorn1 Whole egg37.5ml / 1.5oz Appleton 8 Year Old37.5ml / 1.5oz Licor 434 Dashes Spanish BittersBarspoon Sugar Syrup
Method: Muddle caraway seeds in base of mixing glass, add remaining ingredients and dry shake for five seconds. Fill with cubed ice and shake for a further 10 seconds.Glass: Liqueur GlassGarnish: N/AIce: Fill with cubed iceNotes: Perfect for winter or after-dinner
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...
...THE BOTANIST...
Created in 2011 by Adam Elmegirab for a guest at Mim Bar & Lounge
40ml / 1.25oz Bloom15ml / 0.5oz Green Chartreuse10ml / 0.5oz St. Germain4 Dashes Spanish Bitters25ml / 1oz Fresh lemon juiceBarspoon Sugar syrup
Method: Add all ingredients to glass half fill with crushed ice and swizzle. Top with crushed ice and swizzle again if requiredGlass: Large wineGarnish: Fresh berries, lemon twist and mint sprigIce: CrushedNotes: Short, floral and tart
...BARNET OF THE CANINE...
Created in 2011 by Adam Elmegirab for Dr. Adam Elmegirab's Bitters
45ml / 2oz Beefeater15ml / 0.5oz Plymouth Sloe4 Dashes Spanish Bitters25ml / 1oz Fresh lemon juice10ml / 0.25oz Honey syrup (1-1)
Method: Add all ingredients to mixing glass fill with cubed ice and shake hard for ten secondsGlass: Chilled cocktailGarnish: With a cuddle and a lie down on the sofaIce: N/ANotes: Short and sour
...ARISTOTLE...
Created in 2011 by Adam Elmegirab for Dr. Adam Elmegirab's Bitters
40ml / 1.5oz Geranium10ml / 0.5oz Bols Apricot BrandyBarspoon Martini Extra Dry3 Dashes Spanish Bitters25ml / 1oz Fresh lime juiceBarspoon caster sugar
Method: Add sugar and lime juice to mixing glass and stir until dissolved, add remaining ingredients fill with cubed ice and shake hard for 10 seconds.Glass: Frozen coupetteGarnish: Long thin strip of lime zest twisted and dropped in drinkIce: N/ANotes: Short and refreshing
...GIN & TONIC...
Variant of the classic highball
50ml / 2oz Tanqueray 10100ml / 4oz Fever Tree Tonic4 Dashes Spanish Bitters
Method: Build over cubed iceGlass: Collins / HighballGarnish: Fresh grapefruit zestIce: CubedNotes: Long and refreshing
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...
...APPLE BLOSSOM...
Adaptation of a drink created in 2011 by Adam Elmegirab for RGU
50ml / 2oz Belvedere Cytrus4 Dashes Spanish Bitters50ml / 2oz Fresh pressed apple juice50ml / 2oz Fresh cranberry juice25ml Elderflower cordialBarspoon sugar syrup
Method: Build over cubed ice and stirGlass: HighballGarnish: Two thin slices of cucumberIce: CubedNotes: Long & refreshing
AGAVE SPIRITS
The beverages found in this collective are based on spirits produced from agave, such as Tequila or Mezcal...
...GOLDEN FALL...
Created in 2011 by Lara Bietzker of the Hotel Atlantic in Hamburg who placed second in the Sierra Margarita Competition
6 Cardamom seeds1 Lemon peel30ml / 1oz Sierra Milenario Extra Anejo30ml / 1oz Fresh orange juice10ml / 0.25oz Fresh lime juice20ml / 0.75oz Homemade hazelnut syrup2-3 Dashes Spanish BittersTop with Lanson Black Label Champagne
Method: Muddle cardamom and lemon peel in base of shaker, add remaining ingredients to mixing glass fill with cubed ice and shake hard for 10 seconds. Fine strainGlass: Frozen cocktail glassGarnish: Candied hazelnuts (flavored with tequila) and orange twistIce: N/ANotes: Short and tart
...MARIACHI...
Created in 2011 by Adam Elmegirab for Dr. Adam Elmegirab's Bitters
40ml / 1.5oz Tapatio Reposado12.5ml / 0.5oz Campari10ml / 0.5oz Agave Sec25ml / 1oz Fresh lime juice4 Dashes Spanish BittersDash sugar syrup
Method: Add all ingredients to mixing glass fill with cubed ice and shake hard for 10 secondsGlass: Frozen cocktailGarnish: Grapefruit zestIce: N/ANotes: Short, floral and tart
...TORO! TORO! TORO!...
Created in 2011 by Robert Wood of The Kenilworth Hotel
45ml / 2oz Blanco tequila20ml / 0.75oz Licor 4320ml 0.75oz Fresh lime juice3 Dashes Spanish Bitters
Method: Add all ingredients to mixing glass, fill with cubed ice and shake hard for 10 secondsGlass: Chilled cocktailGarnish: N/AIce: N/ANotes: Short and sour
AMERICAN WHISKEY
The beverages found in this collective are based on whiskeys produced in the United States, such as Tennessee, Bourbon, Rye, Corn...
...COBBLESTONE...
Created in 2011 by Adam Elmegirab taking influence from the Stone Fence and Cobbler cocktails
30ml / 1oz Buffalo Trace30ml / 1oz Lillet Blanc4 Dashes Spanish Bitters15ml / 0.5oz Fresh pressed apple juiceBarspoon fresh lemon juiceBarspoon Merlet Peche
Method: Add all ingredients to goblet fill with crushed ice and and stir well. Fill with crushed ice to finish.Glass: GobletGarnish: Mint sprig, apple-fan & lemon twistIce: CrushedNotes: 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...
...WHISKY SOUR...
Variant on the classic sour
50ml / 2oz Monkey Shoulder25ml / 1oz Fresh lemon juice15ml / 0.5oz Sugar syrup4 Dashes Spanish BittersHalf fresh egg white
Method: Add egg white, lemon and sugar in that order, add remaining ingredients to mixing glass and dry shake for five seconds. Fill with cubed ice and shake hard for a further ten secondsGlass: Old FashionedGarnish: Homemade cocktail cherryIce: CubedNotes: Short and sour
JAPANESE WHISKY
The beverages found in this collective are based on whiskys produced in Japan...
BRANDY
The beverages found in this collective are based on spirits produced from fruit such as Cognac, Armagnac, Pisco, Applejack, Calvados, Eaux-De-Vie...
...HOT TODDY...
Variant on the classic cure-all
50ml / 2oz Pierre Ferrand 1840 Formula Cognac3 Dashes Spanish Bitters3 Dashes Pierre Ferrand Dry Curacao12.5ml / 0.5oz Fresh lemon juice2 Barspoons honeyFreshly boiled water
Method: Add honey and lemon juice to base of pre-heated glass and stir until dissolved. Add remaining ingredients and fill with hot water, stir well.Glass: Glass footed mugGarnish: Thick strip of lemon zestIce: N/ANotes: Warm & soothing
...PISCO SOUR...
Floral and citrus forward variant on the classic sour
50ml / 2oz ABA Pisco25ml / 1oz Fresh lemon juice12.5ml / 0.5oz Honey syrupFresh egg white4 Dashes Spanish Bitters
Method: Add egg white, lemon juice and honey syrup to mixing glass in that order, add pisco and dry shake for five seconds. Fill mixing glass with cubed ice and shake hard for ten seconds. Fine strainGlass: Chilled rocksGarnish: Dash bitters on top of drinkIce: N/AN/A: Short, sharp and refreshing
MISCELLANEOUS
The beverages found in this collective are based on lesser-used products that occasionally make an appearance in modern-day cocktails...
...GINZA CLUB...
Created in 2010 by Adam Elmegirab for Yatai
75ml / 2.5oz Iichiko shochu25ml / 1oz Fresh lemon juice2 Barspoons Rhubarb & elderflower preserve4 Dashes Spanish Bitters12.5ml / 0.5oz Egg whiteBarspoon Sugar syrup
Method: Add egg white, lemon juice and sugar syrup to mixing glass in that order, add remaining ingredients and dry shake for five seconds. Fill mixing glass with cubed ice and shake hard for ten seconds. Fine strainGlass: Chilled coupette/cocktailGarnish: N/AIce: N/ANotes: Short, floral and tart