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CAFÉ BRULOT/ CAFÉ DIABLE

1 cup VS Cognac Brandy

4 oz. Kirschwasser Liqueur

3 pieces cinnamon stick (broken)

2 whole orange peels in one piece with very little pith

1 whole lemon peel

20 cloves

1 1/2 qts. of French Roast Coffee flavored with chicory

sweeten with simple syrup to taste

Note: to make Café Brulot the following special equipment was designed to withstand the flaming brandy:

• One bowl with silver on the inside and copper on the outside in a special cradle

• Circular copper tray

• Specially designed long handled ladle of Sheffield.

Prepare the orange and lemon peel by studding them with the cloves. Marinate all the ingredients except the coffee for several hours. Place the brandy, sugar syrup, kirsch, and the citrus peels in the bowl and heat the bowl with a heating element placed under the cradle. Thread one of the orange peels through the tines of a serving fork. Have the coffee hot and ready in warmers. Light the warm brandy mixture. Pour the flaming Brandy mixture over the orange peel using the ladle. The oil in the orange peel will provide a nice little light show for your guests. Pour 11/2 oz. of the brandy mixture into the bottom of a demitasse cup fill with coffee and serve. Have extra sweetener on hand for those who require it.

CAFÉ ROYALE

1 1/2 oz. Cognac

1 oz. Brown Sugar Syrup

Coffee

Unsweetened Lightly Whipped Cream.

Mix Cognac, syrup, coffee in a stem glass. Stir. Ladle cream on top. There should be a perfect delineation between the black of the coffee and the white of the cream.

CAIPIRINHA

2 oz. Cachaca

1 oz. Simple Syrup

1/2 Lime quartered.

Place lime quarters in the bottom of mixing glass, add the syrup and muddle extracting the juice and the oil in the skin from the lime quarters. Chill a rocks glass with cracked ice. Add Cachaca to the mixture in the mixing glass and dump the ice into the mixing glass and shake well. Pour the entire contents of the mixing glass back into the chilled rocks glass and serve.

CAPE COD

11/2 oz. Vodka

Cranberry Juice, Combine in a highball glass with ice. Garnish with a lime.

CARIBE COSMOPOLITAN

11/2 oz. Bacardi Limon

1 oz. Cranberry

1 oz. Cointreau

1/2 oz. Fresh Lime Juice

Garnish: Lime on the side.

CHAMPAGNE COCKTAIL

This classic recipe can be traced back to 1862 when it first appeared in the Bon Vivant Companion.

Champagne

Angostura bitters soaked sugar cube

Place a small sugar cube in the bottom of a champagne glass. Add two dashes of Angostura Bitters and fill the glass with champagne. This drink is sometimes garnished with a lemon peel.

Variation: For a stronger drink, add brandy and Grand Marnier.

CHAMPAGNE PICK-ME-UP

Ritz Bar, Paris c. 1936

1 oz. VS Cognac

3 oz. Fresh Orange Juice

2 Dashes Grenadine

Champagne

Shake the first three ingredients with ice and strain over ice into a white wine glass top up with Champagne. Garnish with seasonal fresh fruit.

COBBLERS

The Cobblers are 19th Century shaken drinks made with wine or spirits and fresh fruits. These potions ushered in the use of the cocktail shaker.

GIN COBBLER

1 1/2 oz. Gin

3/4 oz. Peter Heering

2 Orange Wedges

2 chunks fresh pineapple (3/4” squares)

2 lemon wedges

1 oz. water

Muddle one piece each of the fresh fruits with Peter Heering together in the mixing glass. Add gin and 1 oz. of water. Shake with ice and strain into a goblet filled with ice. Garnish with remaining fresh fruit.

CHI CHI

A Piña Colada made with Vodka.

CIGAR LOVER’S MARTINI

By Andrea Immer

2 1/2 oz. Courvoisier VS

1/2 oz. Tawny Port

Chill and serve up in a marti glass.

Garnish: Orange peel.

CLARET COBBLER

2 quarters orange wheel

1 lemon wedge

1/2 oz. simple syrup

4 oz. Claret ( bar cabernet or Merlot)

Muddle the fruit and syrup in the bottom of a bar glass fill 3/4 with crushed ice and add claret. Stir. Serve with straws and fresh seasonal berries.

CLOVER CLUB

11/2 oz. Gin

1 oz. Simple Syrup

3/4 oz. Fresh Lemon Juice

2 Dashes of Grenadine

Egg White

Shake all ingredients with ice and strain into a small cocktail Glass. Drinks with egg must be shaken harder and longer.

COLLINS (TOM, JOHN, OR VODKA)

1 1/2 oz. Gin, Bourbon, or Vodka

1 oz. Simple Syrup

3/4 oz. Lemon

Soda

Shake spirits, sugar and lemon juice with ice and strain into an iced collins glass and fill with soda. Garnish with a cherry and an orange slice.

COFFEE COCKTAIL

19th century specialty drink. from Jerry Thomas Bartender’s Guide 1887 edition

1 oz. Cognac or brandy

1 oz. Ruby Port

1 small egg

half tsp. sugar

Shake all ingredients with ice well and strain into a Port glass. dust with nutmeg.

COLONY

11/2 oz. Vodka

1 oz. Southern Comfort

1/2 oz. Fresh Lime Juice

Shake all ingredients with ice and strain into a small cocktail Glass. Garnish with lime peel.

COLORADO BULLDOG

1 1/2 oz. Kahlua

3 oz. Cold Milk

3 oz. Coca Cola

Build ingredients in a highball glass and stir they way you would a New York Egg Cream. No Garnish.

COOPERSTOWN

2 oz. Gin

1/2 oz. Sweet Vermouth

1/2 oz. Dry Vermouth

Two sprigs Mint

Muddle mint and vermouth in a mixing glass. Add gin and ice, stir well and strain into a martini glass. Garnish generously with a mint.

COSMOPOLITAN

1 1/2 oz. Citron Vodka

1/2 oz. Cointreau

1/4 oz. Fresh Lime Juice

1 oz. Cranberry Juice

Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with an

orange peel.