Singapore Sling
Sidecar
The proportions for this drink have changed since it was invented in the 1920s, so feel free to adjust them to your liking.
• 2 oz Cognac (or brandy, if you’re on a budget)
• 1 oz Cointreau
• 1 oz lemon juice
• Garnish: Optional sugar rim; lemon or orange twist
Margarita
“Margarita” is Spanish for “daisy,” and this is likely a tequila-based 1930s variation on the even older drink of that name. This recipe is part of The Alchemist‘s series of cocktails you should know.
• 2 oz blanco tequila
• 1 oz orange liqueur such as Cointreau
• 1 oz freshly squeezed lime juice
• Garnish: Salted rim, optional lime wedge
Cosmosis
A bright and fruity cocktail that uses JT’s Orange and Chamomile Bitters
• 1.5 oz vodka
• 0.5 oz Cointreau
• 0.25 oz JT’s Orange & Chamomile Bitters
• 0.5 oz fresh squeezed lime juice
• 0.25 oz simple syrup
• 5 frozen cranberries, thawed
• Garnish: fresh orange peel
Cuban Blues (including a zero-proof version)
REGULAR VERSION:
• 1.5 oz Havana Club 3 rum
• 0.5 oz Cointreau
• 0.25 oz Green Chartreuse
• 0.75 oz blueberry, banana, basil orgeat (see note)
• 0.75 oz lime juice
ZERO-PROOF VERSION:
• 2 oz Seedlip Grove
• 0.25 oz Seedlip Garden
• 2 dashes non-alcoholic orange bitters
• 2 drops saline solution
• 0.75 oz blueberry, banana, basil orgeat (see note)
• 0.75 oz lime juice
Mai Tai
A classic from the tiki-culture pantheon.
• 1.5 oz aged rum such as Mount Gay Eclipse
• 0.5 oz Cointreau
• 1.5 oz orgeat
• 1 oz lime juice
Mezcal Margarita
• 1.5 oz Sombra Mezcal
• 1 oz fresh squeezed lime juice
• 0.25 oz agave nectar
• 0.5 oz Cointreau
Douglas Fir
Find this signature cocktail at the D/6 Bar and Lounge at Parq Vancouver.
• 1.5 oz Douglas Fir-Infused Gin from Yaletown Distillery
• 0.5 oz Cointreau
• 0.5 oz dry vermouth
• 0.5 oz sweet vermouth
• 3 drops of Bittered Sling Orange Juniper bitters
Stir ingredients over ice. Strain into a rocks glass over fresh ice. Garnish with a dehydrated orange slice and a Douglas fir tip. Serves 1.
Big-Batch Margarita
Toss one of these bottled Margaritas to your guests the next time you have a party or barbecue. Minds blown!
3 cups reposado tequila
1.5 cups Cointreau
1.5 cups freshly squeezed lime juice
2 cups water
2 pinches sea salt
Combine all ingredients in a large pitcher. Stir, pour into bottles, seal, label and refrigerate or stash on ice.
Corpse Reviver #2
This classic cocktail was created by Harry Craddock, 1930, in London.
• 1 oz gin
• 1 oz Cointreau
• 1 oz Cocchi Americano
• 1 oz fresh-squeezed lemon juice
• 1 dash Taboo Absinthe
Chill a Nick & Nora glass with ice. Combine all ingredients in a cocktail shaker with ice and shake vigorously for 20 seconds. Fine strain cocktail into the chilled cocktail glass. Serves 1.