NICK & NORA GLASS RECIPES
PREPARATION & SERVICE Unless otherwise specified, the following cocktails should be stirred with ice and strained into a chilled Nick & Nora glass.
MANHATTAN – 60 ml / 2 oz Rye Whiskey – 30 ml / 1oz Sweet Vermouth – 2 dashes Angostura Bitters – Cherries or Orange twist (The Manhattan Club, New York City, circa 1870’s) BOULEVARDIER – 44 ml / 1 1/2 oz Bourbon – 22 ml / 3/4 oz Campari – 22 ml / 3/4 oz Sweet Vermouth – Orange twist (Barflies and Cocktails by Harry McElhone, 1927) WIDOWS KISS – 44 ml / 1 1/2 oz Calvados – 22 ml / 3/4 oz Benedictine – 22 ml / 3/4 oz Yellow Chartreause – 2 dashes Angostura Bitters (The Official Mixer’s Manual by Patrick Gavin Duffy, 1940)
MARTINI – 60 ml / 2 oz Gin or Vodka – 30 ml / 1 oz Dry Vermouth
– 2 dashes orange Bitters (optional) – Lemon twist, olives, onion (Gibson) MARTINEZ – 60 ml / 2 oz Gin or Old Tom Gin – 22 ml / 3/4 oz Sweet Vermouth – 1 barspoon Maraschino Liqueur – 60 ml / 2 dashes Orange Bitters – Lemon twist (Byron’s Modern Bartender’s Guide, 1884) ALASKA – 66 ml / 2 1/4 oz Gin – 22 ml / 3/4 oz Yellow Chartreause – 2 dashes Orange Bitters – Lemon twist (The Savoy Cocktail Book by Harry Craddock, 1930) VESPER – 60 ml / 2 oz Gin – 15 ml / 1/2 oz Vodka – 15 ml / 1/2 oz Lillet – Lemon twist (James Bond, Casino Royal by Ian Flemming, 1953)
DOMINICANA – 44 ml / 1 1/2 oz Añejo Rum – 44 ml / 1 1/2 oz Coffee Liqueur Float fresh sweet whipped cream (Sasha Petroske, Milk & Honey)
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