I do not consider myself by any means to be an accomplished mixologist or bartender, but I do appreciate the art of fine cocktail making. Most of my cocktails, techniques, and drink recipes I have borrowed from beverage colleagues and friends. I make my own bitters, use fresh ingredients, and support artisan distillers. The following are recipes of cocktails I have served at SugarToad. Some of them are more complicated than others, and I have listed the specific artisan spirits I prefer with each respected cocktail. In cocktail making, I have learned there is no substitute for fresh juices and authentic mixes.
GRANDMA SPARKLING COCKTAIL
GLASS: CHAMPAGNE FLUTE
¾ OZ GRAND MARNIER
1/2 OZ SIMPLE SYRUP
4 OZ SPARKLING WINE
UNFAITHFUL
GLASS:MARTINI
4-5 BLUEBERRIES
1 OZ MALBEC REDUCTION
ORANGE TWIST GARNISH
PRAHA DEVIL
GLASS: MARTINIMUDDLE:
5 TO 6 BLACKBERRIES
5 TO 6 BLUEBERRIESSPASH POMEGRANIT JUICE
½ OZ CHAMBORD
SPLASH FRESH LEMON JUICE
SIMPLE SYRUP TO TASTE
1 ½ OZ NORTH SHORE VODKA
SHAKE ALL INGREDIENTS VIGOUROUSLY WITH ICE
SERVE UP AND STRAIN THROUGH SMALL STRAINER INTO MARTINI GLASS
GARNISH WITH 2 BLACKBERRIES AND MINT LEAF
CHARLESTON SWIZZLE
GLASS: COUNTRY JAR/MASON JAR
1 ½ OUNCE ANNIVERSARIO RUM
¾ OZ CANTON GINGER LIQUOR
¼ OZ LEMON JUICE
¼ OZ LIME JUICE
½ OZ ORANGE JUICE
½ OZ SIMPLE SYRUP
2 DASHES HOUSE BITTERS
SPLASH GINGERALE
COMBINE AND CHILL ALL INGEDIENTS
SERVE ON ROCKS THEN SWIZZLE
GARNISH WITH ORANGE SLICE
2-QUILL-YA
GLASS: MARTINI
1 ½ OZ SOMBRA MEZCAL(OR TEQUILLA)
½ OZ COINTREAU
1 OZ PRICKLY PEAR SYRUP
JUICE OF ½ LIME
SHAKE ALL INGREDIENTS AND SERVE UP
LIME WEDGE GARNISH
TOAD’S CUP
GLASS: WHITE WINE GLASS
1 ½ OZ SMALLS GIN
5-6 RASPBERRIES
½ OZ DUBONNET ROUGE
2-4 LEMON BALM LEAVES (OR MINT)
SHAKE ALL AFORMENTIONED INGREDIENTS VIGOUROUSLY WITH ICE
POUR INTO WHITE WINE GLASS WITH SHAKING ICE
TOP WITH MORE ICE
TOP WITH HOUSEMADE GINGER BEER
SPLASH SODA
GARNISH WITH CUCUMBER SLICE
PINK AND PRICKLY
GLASS: PILSNER/BEER GLASS
JURASSIC SALT RIM
1 ½ OUNCE CAZADORES BLANCO TEQUILLA
½ OUNCE TRIPLE SEC
½ OUNCE ORANGE JUICE
½ OUNCE LIME JUICE
1 OUNCE PRICKLY PEAR SYRUP
CHILL ALL INGREDIENTS
SERVE OVER ICE WITH SALTED RIM
GARNISH WITH LIME WEDGE
PASSIFLORA (CAPARINHA)
GLASS: PILSNER/BEER GLASS
MUDDLE:
2 LIMES WEDGES
1 OZ JAKE SYRUP
1 OZ PASSION FRUIT PUREE
TOP WITH ICE
ADD 1 ½ OZ LEBLON CACACHA
ROLLING TECHNIQUE
TOP WITH ICE
SPLASH WITH SODA
GARNISH WITH LIME
MARTINEZ
GLASS: MARTINI
1 ½ OZ OLD TOM GIN
¾ OZ SWEET VERMOUTH
¼ OZ MARISHINO CHERRY
2 DASHES ORANGE BITTERS
COMBINE ALL INGREDIENTS
STIR WITH ICE
STAIN INTO MARTINI GLASS AND SERVE UP
SOUTHSIDE
GLASS: TALL COLLINS
IN PINT GLASS:
JUICE OF 1 LEMON
½ OZ SIMPLE SYRUP 2:1
ADD 3 TO 4 MINT LEAVES
1 ½ OZ NORTH SHORE GIN #6
ADD ICE AND SHAKE VIGOROUSLY
POUR EVERYTHING INTO COLLINS GLASS
TOP WITH MORE ICE AND SODA WATER
GARNISH WITH LEMON WEDGE
SEZERAC-TECHNIQUE IS CRUCIAL
GLASS: ROCKS
FILL ROCKS GLASS WITH SPLASHOFABSINTHE AND COAT GLASS
FILL ROCKS GLASS WITH ICE TO CHILL “ABSINTHE RINSE”
IN PINT GLASS:
DISSOLVE 2 SUGARCUBE WITH PEYCHAUDS BITTERS
2 OZ RITTENHOUSE RYE WHISKEY
MAKE SURE EVERYTHING IS DISSOLVED
CHILL BY STIRRING
STRAIN INTO RINSED ROCKS GLASS WITH 3 PERFECT CUBES
BOURBON OLD FASHIONED
GLASS: ROCKS
DISSOLVE 2 SUGARCUBE WITH ANGSTURA BITTERS
2 CHERRIES ORANGE SLICE & MUDDLE SLIGHTLY
CHILL 2 OZ BUFFALO TRACE BOURBON
STRAIN INTO ROCKS GLASS WITH 3 PERFECT CUBES
SPLASH SODA
GARNISH WITH TWO MARISHINO CHERRIES AND 1 ORANGE SLICE
RUSTY NAIL
GLASS: ROCKS
1 ½ OUNCE CHIVAS REGAL 12 YEAR
¾ OUNCE DRAMBRUIE
CHILL AND SERVE OVER 3 PERFECT CUBES
GARNISH WITH LEMON TWIST
COHASSET PUNCH
GLASS: PILSNER/BEER GLASS
COMBINE, STIR, AND CHILLTHE FOLLOWING:
1 ½ OUNCE SAILOR JERRY RUM
½ OUNCE GRAND MARNIER
1 OUNCE SWEET VERMOUTH
½ OUNCE LEMON JUICE
2 DASHES ORANGE BITTERS
FILL PILSNER GLASS ½ WAY WITH ICEADD 1 SLICE CANNED PEACH
TOP WITH ICESTRAIN CHILLED MIXTURE OVER ICE AND PEACH
SPLASH OF CANNED PEACH SYRUP TO TASTE
MAI TAI
GLASS: PILSNER/BEER GLASSCOMBINE AND SHAKE:
1 ½ OZ APPLLETON RUM
½ OZ ORGEAT SYRUP
½ OZ LUXARDO TRIPLE SEC
1/2 OZ JAKE SYRUP
½ OZ LIME JUICE
STRAIN OVER ICE IN PILNER GLASSTOP WITH FRESH PINEAPPLE JUICE
GARNISH WITH ORANGE TWIST AND AN EDIBLE ORCHID
JAKE SYRUP
1 CUP FRESH LEMON JUICE
1 CUP FRESH ORANGE JUICE
1 CUP RAW SUGAR
HEAT IN SAUCE PAN AND REDUCE BY HALF
MALBEC TEA REDUCTION
2 CUPS MALBEC WINE
1 CUP ORANGE JUICE
1 CUP SUGAR IN THE RAW
3 EARL GREY TEA BAGS
HEAT IN SAUCE PAN AND REDUCE BY HALF
