COCKTAIL RECIPES

Seaside Vodka - Vodka Cosmo Daisy

2 oz Seaside Vodka
¾ oz Lemon Juice
½ oz Grenadine
½ oz Curacao or Orange Liquor

Combine all ingredients in tin. Add ice. Shake vigorously. Strain into a coupe. Garnish with a lemon twist.


Cucumber & Lemon Vodka - Vodka East Side Rickey

2 oz Cucumber & Lemon Vodka
1 oz Lime Juice
3 Slices Cucumber
Small Pint of Mint
Club Soda

Combine all ingredients in tin except for club soda. Add ice. Shake vigorously. Strain into an iced glass, top with soda water. Garnish with fresh cucumber slices and mint.


California Coastal Gin - Bramble

2 oz Coastal Gin
¾ oz Lemon Juice
¾ oz Simple Syrup
4-5 Raspberries or Blackberries

Combine all ingredients in tin. Muddle berries. Shake vigorously with ice and strain into rocks glass with pebble ice. Top with pebble ice and garnish with berries and a mint sprig.

Created by Dick Bradsell in the 1980's in London. Originally made with crème de mure in place of berries. This refreshingly bright cocktail is perfect for springtime.


California Dry Gin - Bijou

1 ½ oz Dry Gin
¾ oz Sweet Vermouth
¾ oz Green Chartreuse
2 Dashes Orange Bitters

Combine all ingredients in a stirring glass. Stir for 20-30 seconds. Strain into a chilled coupe. Garnish with a lemon twist.

Harry Johnson's New & Improved Bartenders Manual, 1882. Called a Bijou, the French word for jewel, because it combined the colors of three jewels: Gin for diamond, Vermouth for ruby, and Chartreuse for emerald.


Straight Bourbon - Revolver

2 ¼ oz Bourbon
½ oz Coffee Liqueur
2 Dashes Orange Bitters

Combine all ingredients in a stirring glass. Stir for 15-20 seconds. Strain into a chilled rocks glass over ice. Garnish with a lemon twist.

Created by Jon Santer at Bruno's in San Francisco 2004.


Straight Rye - Diamondback Lounge

1 ½ oz Rye
¾ oz Applejack
¾ oz Yellow Chartreuse

Combine all ingredients in a stirring glass. Stir for 20-30 seconds. Strain into a rocks glass over ice. Garnish with an orange twist.

Lord Baltimore Hotel, Baltimore MD. First listed in “Bottoms Up!” Cocktail book by Ted Saucier, 1951.