NEAT GLASS RECIPES
PREPARATION & SERVICE Neat:
Fill the Neat glass to the top of the thicker oar design on the glass. This is the 60 ml or 2 oz line.
Cocktail:
Unless otherwise specified, the following cocktails should be stirred with ice and strained into a chilled Neat glass.
SAZERAC COCKTAIL – One white sugar cube – 3–4 dashes of Peychaud’s bitters – 60 ml / 2 oz Rye Whiskey – 7.5 ml / 1/4 oz Herbsaint or Absinthe rinse Place a white sugar cube in a chilled mixing glass and add bitters to saturate. Muddle. Add Whiskey and stir with ice. Strain into a chilled Neat glass with an Herbsaint or Absinthe rinse Spray (zest) the glass with a lemon twist.
PINK GIN – 60 ml / 2 oz Gin or Old Tom Gin – 2–4 dashes Angostura Bitters
(The Gentleman’s Companion: Being an Exotic Drinking Book or Around The World With Jigger, Beaker, and Flask, by Charles H. Baker Jr. ,1939)
IMPROVED COCKTAIL – Six-to-eight dashes of a 2:2:2:1 combination
of Angostura bitters, simple syrup*, Maraschino liqueur, and Absinthe – 60 ml / 2 oz Any spirit – Garnish with a long lemon twist (adapted from a recipe in Jerry Thomas’ The Bar-Tender’s Guide, 1876 ed.)
(The World’s Drinks and How to Mix Them by William T. “Cocktail” Boothby, 1908)
ALLAN DARCY – 60 ml / 2 oz Aged rum
– 7.5 ml / 1/4 oz Crème de Cacao – 7.5 ml / 1/4 oz Crème de Griotte
– 3 dashes Peychaud’s Bitters – 44 ml / 1 1/2 oz Still water – Build in Neat glass. Serve at room temperature (Zane Harris)
* 1:1 sugar to water by volume **Raspberry syrup could be used
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