Calvert Woodley’s
Guide to Mixology By Schuyler Jones, CW Manager Four thirst-quenching cocktails using Cognac, Gin, Scotch and Tequila.
AÑEJO ALMOND OLD FASHIONED
BURNT FUSELAGE
TWENTIETH CENTURY
FLANNEL SHIRT
Serve in a highball glass.
Serve in a coupe glass.
Serve in a martini glass.
Serve in a rocks glass.
2 oz. Los Rijos Añejo Tequila ¼ Amaretto ⅙ Agave syrup 2 dashes orange bitters
1 oz. Decourtet VSOP Cognac 1 oz. Grand Marnier 1 oz. Dry vermouth
1 ½ oz. Balfour Street Gin ½ oz. White Crème de Cacao ½ oz. Kina l’Aero d’Or ½ oz. Lemon juice
1 ¾ oz. Glengarry Scotch 1 ½ oz. Apple cider ½ oz. Averna Amaro ¼ oz. Lemon juice 1 tsp. Brown sugar syrup
Combine all ingredients in a shaker and shake until chilled. 1. 2 dashes Angostura bitters ½ tsp. Allspice/Pimento dram
Combine all ingredients in a shaker with ice and shake until chilled. 1.
Combine all ingredients in a shaker with ice and shake until chilled. 1.
Stir all ingredients with ice. 1.
2. Strain into large rocks glass over a large ice cube.
2. Strain into a chilled glass.
2. Strain into a chilled glass.
2. Strain over ice into glass.
3. Garnish with an orange peel.
3. Garnish with a lemon peel.
3. Garnish with a lemon twist.
3. Garnish with an apple slice.
CALVERT WOODLEY 2024 FALL SALE — 43
Made with FlippingBook interactive PDF creator