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.
| 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 | Chilled Champagne (Sparkling Wine) |
| Garnish | Lemon Twist (or Raspberries) |
The KIR Royal is a riff on the KIR. The KIR uses White Wine, while the KIR Royal uses Champagne. There is also the KIR Imperial that uses Raspberry Liqueur instead of Crème de Cassis.
| .75 oz. | Reposado Tequila |
| .75 oz. | Chilled Champagne (Sparkling Wine) |
The Slammer Royal is a riff of the Tequila Slammer that uses Champagne instead of Ginger Ale or Lemon-lime Soda. The extra alcohol content makes this shot hit just a little harder.
| 2 oz. | Brandy (or Bourbon) |
| 1 Dash | Angostura Bitters |
| To Top | Ginger Ale |
| Garnish | Long Lemon Peel |
The Horse’s Neck was originally a Mocktail served without the Liquor and was created in the 1890’s. The Liquor was added in the early 1900’s and became known as “Stiff Horse’s Neck.” The alcoholic version became the main way to make it around the 1950’s. This is an Official IBA Cocktail.
| 2 oz. | Prosecco (Sparkling Wine) |
| 1.5 oz. | Bitter Apéritif (Campari, Aperol, etc.) |
| 1 oz. | Soda Water |
| Garnish | Orange Wheel |
The Venetian Spritz, or Spritz Veneziano, is a Spritzer with the addition of a Bitter Liqueur/Apéritif. The drink was invented in Venice, Italy in the 1920’s when a Spritzer was combined with Select (a Bitter Liqueur invented in Venice). The Select Spritz was the more popular version of the drink until the 1950’s, when the Aperol Spritz became the Venetian Spritz of choice. This is an Official IBA Cocktail.
| 1 Part | Chilled Apple Cider |
| 1 Part | Applejack (Apple Brandy) |
| 2 Parts | Chilled Champagne (Sparkling Wine) |
| Rim | Cinnamon Sugar |
| Garnish | Apple Slice |
The Apple Crisp is essentially a Vermosa spiked with Applejack. Cider can refer to different things throughout the world. In a lot of the world, Cider refers to the alcoholic beverage in Australia, but in the U.S., it is non-alcoholic. It doesn’t matter what you use. If you want a bit more of a punch, use the alcoholic kind.
| 2 Parts | Chilled Prosecco |
| 1 Part | Peach Purée |
| Garnish | Peach Slice |
The Bellini was created sometime after 1934 by Giuseppe Cipriani at Harry’s Bar in Venice, Italy. The drink is named after painter Giovanni Bellini, because the color of the drink reminded Cipriani of a part of one of his paintings. A Strawberry variant of this drink is a Rossini. This is an Official IBA Cocktail.
| 1 Part | Chilled Orange Juice |
| 2 Parts | Chilled Champagne |
| Garnish | Orange Twist |
The Buck’s Fizz is a U.K. Christmas Cocktail that was created in 1921 by Malachy McGarry at the Buck’s Club in London, England. This drink is a predecessor to the Mimosa. A band of the same name won Eurovision in 1981.
| .25 oz. | Brandy (Optional) |
| 1 | Sugar Cube (or .5 oz. Simple Syrup) |
| 2 Dashes | Angostura Bitter |
| To Top | Chilled Champagne |
| Garnish | Lemon Twist |
The Champagne Cocktail is an old drink from the 1800’s. The original recipe didn’t call for Brandy or a Garnish, but was later revised by Bartender Harry Johnson. This is an Official IBA Cocktail.
Burning Witch Cocktails 