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NoStrawNeeded30 cocktail recipes thatgood bartenders knowand bad bartendersbutcherNo need to straw test
Table of ContentsTools, Terms, & Tips . 3Glassware Key . 4Low Proof Cocktails . 5Vodka . 6 - 7Gin . 8 - 10Tequila & Mezcal . 11 - 12Rum . 13 - 15Whiskey . 16 - 19Cognac & Pisco . 20 - 21About Uncorkd . 22Cover photo by Jez Timmsstocksnap.io/author/637
Tools, Terms, & TipsBar Spoon - Long handled spoon used to stir cocktails and measure ingredientsStirring Vessel - A heavy glass container used to stir cocktailsCocktail Shaker - Metal shaker tins used to mix, dilute and chill cocktailsFine Strainer - Fine mesh strainer used to filter out small material like ice and herbsHawthorne Strainer - Metal strainer with spring fitting used to strain shaken cocktailsfrom shaker tinJulep Strainer - Convex metal strainer used to strain stirred drinks from glasscontainersDouble Strain - After shaking a cocktail to be served without ice, straining through aHawthorne strainer and a fine strainerBuild - To assemble all ingredients in glass that it will be served in, no shaking orstirringDry Shake - When making cocktails with egg whites, shake all ingredients without iceto emulsify egg whites and citrus, add ice and shake againExpress Peel - Releasing the essential oils of a citrus fruit's peel to flavor cocktailPropely Stirred - For stirred cocktails served without ice, stir longer to properly chilland dilute. When served with ice, shorten stirring to avoid over dilutionSimple Syrup - All recipes here refer to a 1:1 ratio for simple syrup or, equal partssugar and waterEgg Whites - Used in cocktails to create texture and presentation. Eggs white canhave a faint unpleasant odor, express lemon peel over egg whites to mask smellCitrus Juice - Cocktails that use citrus juice or any non-alcoholic liquid should beshaken, cocktails that only utilize spirits and liqueurs should be stirred
Glassware KeyCoupeShort stem, wide andshallow bowl, can besubstituted for by martiniglassFluteLong stem, tall slenderbowlCollinstall glass, no stem, slenderOld FashionedLow and wide, also calleda double rocksCopper MugMade specifically forMoscow Muleswww.uncorkd.biz
Low Proof CocktailsChampagne CocktailRecipeA light cocktail, perfectfor celebrations. Or as areviver for the morningafter celebrations.1 sugar cube, 5-7 dashes of Angosturabitters, 5 oz. Champagne , long lemontwist for garnish.MethodBuild in flute. Drop in sugar cube, soakcube with Angostura bitters, fill withchampagne or other dry, sparklingwine.GlasswareSherry FlipA throwback cocktail witha gnarly history. Originallya concoction of beer andrum served hot, today’sversion is chilled out andlower ABV version. Oftenmade with fortified winelike oloroso sherry, or asweet amaro like Averna.Recipe2 oz. Sherry (Or Averna), ½ oz. simplesyrup, 1 whole egg , garnish withgrated nutmeg or a few dashes ofAngostura.MethodAdd ingredients to shaker glass, dryshake, double strainGlasswarewww.uncorkd.biz
Vodka CocktailsMartiniOriginally a gin-basedcocktail, it’s morecommonly ordered todaywith vodka. The terms“dry” and “extra dry” areused to signal how muchvermouth one wants intheir martini, but theterms are often usedincorrectly, so it’s best tospecify with your guest.We use a 5:1 ratio forvodka to vermouth.RecipeDry - 2.5 oz. of vodka (or gin), .5 oz.dry vermouthExtra Dry - 2.5 oz. vodka, .25 oz. dryvermouth (for many, extra dry meansno vermouth, it’s best to ask here. It’sbetter to take the extra second to askthan to have to re-make the drink)Dirty - 2.5 oz. vodka, .5 oz. olive brineMethodA proper martini should be stirred, andserved up. Many shake it. A stirredmartini will be full-bodied and luscious.If made dirty with (olive juice) feel freeto shake, shake, shake. Garnish isusually indicated by guest, most likelyolives or lemon twist.GlasswareUpRockswww.uncorkd.biz
Vodka CocktailsMoscow MuleOriginating in 1940s LosAngeles, this has becomea new classic. TheMoscow Mule is part ofan old family of cocktailscall a “Buck.” Buckscontain a base spirit,ginger beer, and citrusjuice. So with this recipe,you can make new drinksby swapping the vodkafor another spirit, like theKentucky Mule, whichboasts bourbon instead ofvodka.CosmopolitanA new classic that gainednotoriety at NewYork bars in the 1980s.Often underappreciated, it's a crowdpleasing drink.Recipe2 oz. Vodka, ¾ oz fresh lime juice, 2dash Angostura bitters, 4 oz. gingerbeer, garnish with limeMethodBuild in glass over ice. Add Angosturabitters first, then add lime juice, vodka,and top with soda water.GlasswareRecipe1 1/2 oz. vodka, ¾ oz triple sec orCointreau, ¾ oz. lime juice, ½ oz.cranberry juiceMethodAdd ingredients to cocktail shaker,shake with ice, double strainGlasswarewww.uncorkd.biz
Gin CocktailsAviationA beautiful drink that isperfect for when you wantto make a visualstatement. Uses theunderused floral liqueurCréme de VioletteRecipe1.5 oz. dry gin, ¾ oz maraschinoliqueur, ¾ oz. fresh lemon juice, ¼ oz.simple syrup*, ¼ oz. crème de violette,garnish with maraschino cherry*Some recipes will omit simple syrup,make to your preference.MethodAdd ingredients to shaker, shakevigorously with ice, double strainGlasswareFrench 75A refreshing cocktail witha very non-refreshingnamesake. Popularizedduring World War 1, ittakes its name from theFrench 75mm field gun, acannon like gun.Recipe1 1/2 oz. dry gin, ¾ oz. fresh lemonjuice, ½ oz simple syrup, 2 oz. drysparkling wineMethodCombine first 3 ingredients in cocktailshaker, shake with ice, double strain,top with sparkling wine, garnish withlemon peelGlasswarewww.uncorkd.biz
Gin CocktailsGimletA drink made famoususing Rose’s Lime Juice,a pre-packagedconcentrated sweetenedlime juice. Can be madewithout Rose’s with freshlime juice and simplesyrupRecipe2 oz. dry gin, ¾ oz. fresh lime juice, ¾oz. simple syrup, garnish with limewheelWith Rose’s - 2 oz. dry gin, ¾ oz.Rose’s lime juiceMethodAdd ingredients to cocktail shaker,shake with ice, double strain, or strainover rocksGlasswareLast WordA booze heavy butdelicious drink that getsit’s name from theknockout punch it candeliver to the uninitiateddrinker. A favorite amongbartenders, this drink isfor professionals, andit always has the lastword.Recipe¾ oz. dry gin, ¾ oz. green Chartreuse,¾ oz. maraschino liqueur, ¾ fresh limejuice, lime twist or cherry for garnishMethodAdd ingredients to shaker, shake withice, double strainGlasswarewww.uncorkd.biz
Gin CocktailsNegroniAn Italian favorite, thisbittersweet cocktail hasfound American fans incocktail bars andrestaurants around thecountry. Equally deliciousas a summer sipper orwinter warmer, this drinkis elegant in its simplicity.If it’s too bitter for yourdrinker, add a pinch ofsalt.VesperThe original James Bonddrink. A mix of gin andvodka, a good suggestionfor martini drinkers thatwant to shake up theirroutine.Recipe¾ oz. dry gin, ¾ oz. Campari, ¾ sweetvermouth, such as Carpano Antica,garnish with orange peelMethodAdd ingredients to stirring vessel, stirproperly, serve over iceGlasswareRecipe1.5 oz. gin, 1 oz. vodka, ½ oz. LilletBlancMethodAdd ingredients to stirring vessel, stircocktail until chilled, garnish with lemontwistGlasswarewww.uncorkd.biz
Tequila CocktailsMargaritaThe most popular cocktailin America. A goodmargarita can transportyou to a palm tree shadedparadise. A bad one willteleport you directly to thedingiest college bar, fillyou with regret, andprecede a head shatteringhangover. So make it right,and don’t call it a “marg.”Recipe2 oz. blanco tequila, 1 oz. fresh limejuice, ¾ oz. Cointreau or triple-sec,splash of simple syrup**You can swap simple syrup for asplash of Orange Juice to balance thelime juice, or use neither.MethodAdd ingredients to cocktail shaker,shake vigorously, garnish with limewheel and salt rim (optional)GlasswarePalomaA cocktail that is hugelypopular in Mexico, this iscatching on in the states,and is great summerdrink, as well as theperfect suggestion forstepping out from amargarita.Recipe2 oz. blanco tequila, ½ oz. lime juice, 4oz. grapefruit soda*, pinch of salt, saltrim for garnish (optional)* Substitute ¾ oz. fresh grapefruit juice,a splash of simple syrup, and top withsoda water.MethodAdd ingredients to stirring vessel, stirproperly, strain over iceGlasswarewww.uncorkd.biz
Tequila CocktailsOaxaca Old FashionedRecipeThis twist on on the OldFashioned swaps outbourbon for mezcal. Asmezcal becomes morepopular, this is a greatintroduction to the smokybrother of tequila.1 ½ oz. reposado tequila, ½ oz.mezcal, ½ oz. simple syrup or agavesyrup, garnish with orange peel** You can also “flame” the orange peelusing a match or lighter, andexpress its oils through the flame. Thisadds some flare, no pun intended.MethodAdd ingredients to stirring vessel, stirproperly, strain over iceGlasswarewww.uncorkd.biz
Rum CocktailsCapirinhaMade with Brazilian spiritcachaça, a close cousin ofrum, this drink is similar tothe infamous Mojito, butforgoes the mint and takesa little less time to make.Recipe2 oz. cachaça; ½ a lime, quartered; ½bar spoon of raw sugarMethodPut quartered lime, along with sugarand a splash of water into an oldfashioned glass, muddle lightly, addice, and pour cachaça over. Stir briefly.GlasswareDaiquriA classic cocktail born inthe myth-soaked bars ofHavana, Cuba. It is a studyin simplicity; it’s not thewhirling, technicolor frozendaiquiri that is gut-fuel forspring breakers. Austereand refreshing, it might bethe perfect cocktail.Recipe2 oz. blanco rum, 1 oz. lime juice, ¾oz. simple syrupMethodAdd ingredients to cocktail shaker,shake with ice, double strain into glass,garnish with lime wheelGlasswarewww.uncorkd.biz
Rum CocktailsDark and StormyWe mentioned above thefamily of cocktails calledBucks. The Dark andStormy is seeded in thisfamily tree. A coolpresentation of this easyrum sipper? Add half ofthe dark rum as your finalingredient to create adramatic, stormy effect.Jungle BirdA cocktail from therediscovered world of tiki.This drink has become anunderground sensation inthe bartendingcommunity. A greatcocktail to surpriseguests and turn them on toa truly unique cocktail.Recipe2 oz. dark rum, ½ oz. lime juice, 4 oz.ginger beer, dash of Angostura bittersMethodBuild cocktail in glass, finish with rum,garnish with limeGlasswareRecipe1 ½ oz. blackstrap rum, ¾ oz. Campari,½ oz. fresh lime juice, ½ oz. simplesyrup, 1 ½ oz. pineapple juice, garnishwith pineapple leave or lime wheelMethodAdd ingredients to shaker, shakevigorously with ice, and pour over iceGlasswarewww.uncorkd.biz
Rum CocktailsMojitoA tragically derided drink inthe bartending community.Bartenders loathe thecustomer who orders thisdrink when the bar is busybecause of the amount oflabor and time that goesinto making a good Mojito.But the drink itself is adelicious, and deservesmore love, and lesssurliness from bartenders.Recipe2 oz. blanco rum, ¾ oz. fresh lime juice,¾ oz. simple syrup, 8-10 mint leaves,soda waterMethodCombine lime juice, simple syrup, andmint in cocktail shaker, muddle briefly,add rum and ice, shake lightly toincorporate ingredients, double strainover ice, top with soda water, garnishwith lime and sprig of mintGlasswareZombieOne of the most iconic tikidrinks in the beach-drinkcannon, like many tikicocktails, this has agrocery list worth ofingredients. It’s a goodcocktail to put on yourmenu, and mostingredients will be in yourbar already.Recipe (from barmen and Tiki historianBeachbum Berry) 1 ½ oz. fresh limejuice, ½ oz. falernum, 1 ½ oz. darkJamaican rum, 1 oz. Lemon Hart or151 rum, 6 drops of Pernod, 1teaspoon Grenadine, dash ofAngostura bitters, ½ oz. Don’s mix (2parts grapefruit juice to 1 partcinnamon simple syrup), garnish withmintMethod Add ingredients to shaker,shake vigorously with ice, pour over ice(into Tiki Mug if ya got one!)Glasswarewww.uncorkd.biz
Whiskey CocktailsBoulevardierA twist on the negronicocktail that uses ryeinstead of gin.Recipe.75 oz. rye whiskey, .75 oz. Campari,75 oz. vermouth, garnish withexpressed lemon peelMethodAdd ingredients to stirring vessel, stirproperly, pour over rocks or serve neatGlasswareManhattanA certified classic. Servedup or on the rocks. A tipfor mixing whiskeycocktails, and mostcocktails for thatmatter: It’s best to use awhiskey that is higher than80 proof. This allows foryour base spirit tomaintain it’s characterafter dilution and mixingwith other ingredients.Recipe2 oz. bonded rye whiskey, 1 oz.vermouth, 2 dash Angostura bitters,garnish with Luxardo cherry or lemontwistMethodAdd ingredients to stirring vessel, stirproperly, strain into glassGlasswarewww.uncorkd.biz
Whiskey CocktailsOld FashionedNow a default cocktail,ordered when a guest can’tthink of what else to get in this way it is the newJack and Coke. There area few variations on thisdrink, especially if you stopinto a Supper Club inWisconsin, but we’ll stickwith a version that shouldalways please the crowdPenicillinA modern classic puttogether at famed cocktailbar Milk & Honey in NewYork City. Emergingaround 2005, this cocktailis one of a few new entriesinto the cocktail canonthat’s a product of thecurrent cocktail revival.Recipe2 oz. bourbon, .5 oz. simple syrup, 2dash Angostura bitters, 2 dash Regan’sOrange bitters, garnish with expressedorange peelMethodAdd ingredients to stirring vessel, stirproperly, strain over iceGlasswareRecipe2 oz. blended Scotch, ¾ oz. freshlemon juice, ¾ oz. honey syrup, ¼ oz.Laphroaig, 2-3 slices ginger, garnishwith candied ginger, or substitute alemon wheelMethod2 oz. blended Scotch, ¾ oz freshlemon juice, ¾ oz honey syrup, ¼ ozLaphroaig, muddle 2-3 slices ginger*,garnish with candied ginger lemonwheel* You can replace sliced ginger withginger-simple syrupGlasswarewww.uncorkd.biz
Whiskey CocktailsSazeracWith a long history ofgenerosity towards thecocktail world, NewOrleans’ Sazerac is one ofthe city’s finestcontributions to drink. Protip, this drink should beserved “warm,” that is,slightly chilled with minimaldilution to let the cocktailretain a bite.Recipe1 oz. rye whiskey, 1 oz. cognac orbrandy, ¼ oz. absinthe, .5 oz. simplesyrup, 7 dashes of Peychaud’s bitters,lemon peel expressed and discardedMethodCoat your glass with absinthe, fill glasswith ice, combine rye, cognac, simplesyrup, and bitters into stirring vesselwith ice, stir briefly. Dump out ice fromoriginal glass, pour cocktail into glass,express lemon peel and discard, servecocktail neatGlasswareWhiskey SmashThe citric cousin of thefamed Derby Day cocktail,the Mint Julep.Recipe2 oz. bourbon, ½ of a lemon,quartered; 4-5 mint leaves, ¾ oz.simple syrupMethodCombine lemon, mint, and simplesyrup in cocktail shaker and muddle,add bourbon and ice, shake. Pour overcrushed ice or regular ice into glassGlasswarewww.uncorkd.biz
Whiskey CocktailsWhiskey SourYou might be familiar withthis cocktail. But do youmake it with an egg white?This turns the cocktail intoa luscious and moredecadent drinkRecipe2 oz. bourbon, ¾ oz. lemon juice, ¾ oz.simple syrup, egg white, garnish withlemon twist or luxardo cherry, fewdrops of Angostura bittersMethodCombine ingredients and dry shake,add ice and then shake again, doublestrain, drop little dab of bitters into eggfoamGlasswarewww.uncorkd.biz
Cognac CocktailsSidecarA throwback cocktailif there ever was one. Theperfect after dinner drinkfor your next steakhousedinner.Recipe1 ½ oz. Cognac, ¾ oz. lemon juice, ¾oz. Cointreau, splash of simple syrup,sugared rim, orange twistMethodRim half of your glass with lemonwedge and coat in sugar. Add allingredients to cocktail shaker, shakewith ice, double strain into sugared rimglassGlasswareVieux CarreAnother New Orleansclassic. This drink is allclass, and isn’t a drink tochug while stumbling downBourbon St. Well, you cando so, justremember, pinky up whiledoing the sip and stumble.Recipe¾ oz. Cognac, ¾ oz. rye whiskey, ¾oz. vermouth, .35 oz. Bénédictine, 2dash Peychaud’s bitters, 2 dashAngostura bittersMethodAdd ingredients to stirring vessel withstir properly, strain into glassGlasswarewww.uncorkd.biz
Cognac CocktailsPisco SourPeru and Chile are home toPisco, the product ofdistilling fermented grapes.As cognac and brandy area distillate of grapes, weput Pisco here, though it isa separate liquor. Pisco isnot barrel aged, and retainsa clear color.Recipe2 oz. Pisco, ¾ oz. lemon juice, ¾ oz.simple syrup, 1 white, dash of Amargoor Angostura bitters**A true Pisco sour uses Amargo bitters,made with bark from the forests ofSouth America, you can find this bittereasily online through Amazon, but mostdistributors won’t carry it. Angostura willdo here.MethodLike the whiskey sour, dry shakeingredients, double strain into glassGlasswarewww.uncorkd.biz
Uncorkd is a digital menu and beverage management tool for thehospitality industry. We work with restaurants, hotels, casinos andclubs to build stronger beverage programs that increase revenueand remove the headaches and daily stress of managing youralcohol.With Uncorkd you can:Track InventoryIncrease Beverage Sales by 20%Eliminate Menu PrintingTrain StaffElevate the Dining ExperienceTo learn more about Uncorkd, visit our website atwww.uncorkd.biz
30 cocktail recipes that good bartenders know and bad bartenders butcher No need to straw test . T a b l e o f C o n t e n t s . a new classic. T he Moscow Mule is part of an old f amily of cockt ails call a “B uck. ” B u
