Cocktail Crafting for Casuals
| .25 oz. | Raspberry Liqueur |
| To Top | Chilled Champagne (Sparkling Wine) |
| Garnish | Lemon Twist (or Raspberries) |
The KIR Imperial is a riff on the KIR Royal, which itself is a riff on the KIR. The KIR Imperial uses Raspberry Liqueur, while the KIR Royal uses Crème de Cassis.
| 2 oz. | Gin |
| .5 | Maraschino Liqueur |
| .5 | Crème de Violette |
| .75 oz. | Lemon Juice |
| Garnish | Brandied Cherry |
The Aviation was created in the early 1900’s. It was forgotten about for a long time because Crème de Violette became almost impossible to find. In 2007, this drink made a comeback after Austria began exporting Crème de Violette to the United States. This an Official IBA Cocktail.
| 1.5 oz. | Vodka |
| 1 oz. | Raspberry Liqueur (or Crème de Cassis) |
| .75 oz. | Lemon Juice |
| .5 oz. | Simple Syrup |
| To Top | Champagne (Sparkling Wine) |
| Garnish | Raspberries |
The Russian Spring Punch was invented in the 1980’s by Dick Bradsell in London, England. He apparently made it for his friends at a cocktail party while trying to minimize the cost. It’s name comes from Vodka which is usually associated with Russia and the Tom Collins, which is considered a spring cocktail. This is an Official IBA Cocktail.
| .25 oz. | Crème de Cassis |
| To Top | White Wine |
The KIR was invented in the 1800’s and used to called Blac-Cassis. It was renamed after Félix Kir, who was the major of Dijon, France. I don’t know who the name is usually spelled in all capitol letters though. If you use Champagne it is a KIR Royal. This is an Official IBA Cocktail.
| 1 oz. | Dark Rum |
| 1 oz | Gold Rum |
| 2 oz. | Orange Juice |
| 2 oz. | Pineapple Juice |
| .75 oz. | Grenadine |
| 2 Dashes | Angostura Bitters |
| Garnish | Orange Slice |
| Garnish | Cocktail Cherry |
The Rum Swizzle, or the Bermuda Rum Swizzle, is the national drink of Bermuda. It is thought to have been invented in the 1800’s at Swizzle Inn in Hamilton, Bermuda. Swizzle Inn is the oldest bar in Bermuda and is the birthplace of Swizzle cocktails.
| 1 oz. | Vodka |
| 1 oz. | Chocolate Liqueur |
| 1 oz. | Crème de Cacao |
| .5 oz. | Cream |
| Rim | Cocoa Powder (or Chocolate Syrup) |
There are many recipes for the Chocolate Martini out there, but I like this one. This isn’t an actual “Martini,” like the French Martini, it is just a name.
| 2 oz. | Gin |
| 1 oz. | Lime Juice |
| .75 oz. | Simple Syrup |
| 3 Dashes | Angostura Bitters |
| Garnish | Blueberries |
Swizzles Cocktail is a Swizzle from Harry Craddock’s book from 1930 The Savory Cocktail Book. Though not very common, it is a tasty drink.
| 1.5 oz. | Brandy |
| 1.5 oz. | Coffee Liqueur |
The Dirty Mother is the Brandy equivalent to the Black Russian. If you add Cream like the White Russian, it becomes a Dirty White Mother.
| 1.5 oz. | Dark Rum (or Brandy) |
| 8 oz. | Dark Beer |
| 1 oz. | Brown Sugar Syrup |
| 1 | Egg |
| Garnish | Grated Nutmeg |
The Ale Flip is another old cocktail from 1600’s Colonial America. Like many other older cocktails, it was sometimes prescribed to treat various medical ailments such as insomnia and indigestion, which probably didn’t help that much.
| 2 oz. | Vodka |
| 1 oz. | Blue Curaçao |
| 4 oz. | Lemonade |
| Garnish | Lemon Wheel |
The Blue Lagoon was created by Harry MacElhone’s son, Andy MacElhone, at Harry’s New York Bar in Paris, France. The drink was created in either the late 1960’s or early 1970’s. It was not named after the movie Blue Lagoon, as the drink was invented before it came out.
Burning Witch Cocktails 