ROCKS GLASS RECIPES
PREPARATION & SERVICE Old Fashioned Style:
Build in a room temperature Rocks glass. Saturate the sugar cube with the bitters, add a barspoon (or 3.75 ml / 1/8 oz) of soda water, and gently muddle. Add spirit, and ice. If there are no sugar cube or bitters components to the cocktail, then build each drink directly in a Rocks glass over ice. Unless otherwise specified, the following cocktails should be shaken with ice and strained into a chilled Rocks glass over ice.
Shaken Over Ice:
OLD FASHIONED – One white sugar cube – 2–4 Dashes of Angostura bitters – 60 ml / 2 oz Bourbon – Lemon & orange twist Colonel James E. Pepper, Pendennis Club, 1880’s) NEGRONI – 30 ml / 1 oz Gin – 30 ml / 1 oz Campari – 30 ml / 1 oz Sweet Vermouth (created for Count Camillo Negroni by Gloomy Scarselli at the Bar Casoni) PENICILLIN – 60 ml / 2 oz Scotch Whisky – 22 ml / 3/4 oz Fresh lemon juice – 11 ml / 3/8 oz Honey syrup – 11 ml / 3/8 oz Ginger syrup – Float 7.5 ml / 1/4 oz of Islay scotch (Samuel J. Ross, Milk & Honey)
SMASH – 60 ml / 2 oz Any spirit – 3–4 Lemon wedges – 4–6 Mint leaves – 22 ml / 3/4 oz Simple syrup – Muddle lemons, mint, and simple syrup Add spirit and shake with ice. Strain into a chilled rocks glass over ice. Garnish with a lemon wedge and a mint sprig.
VIEUX CARRE – 2 dashes of Angostura bitters – 2 dashes of Peychaud’s bitters – 7.5 ml / 1/4 oz Benedictine – 22 ml / 3/4 oz Sweet Vermouth – 30 ml / 1 oz Rye Whiskey – 30 ml / 1 oz Cognac – Garnish with a long lemon twist (Famous New Orleans Drinks And How To Mix ‘Em, by Stanley Clisby Arthur, 1937)
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