K

KENTUCKY COLONEL

Southern Stinger; popular at the Hotel Bel Air for many years.

2 oz. Bourbon

1 oz. Benedictine

Shake with ice; strain into an iced rocks glass.

KING ALPHONSE

2 oz. Dark Cacao

Lightly whipped Unsweetened Cream

Pour the dark cacao into a small cordial glass. Float 2 oz. cream on top. (Add a cherry and this becomes an “Angel’s Tit”)

KIR

1/4 oz. Cassis in a white wine glass. Fill with white wine. Sometimes garnished with lemon peel.

KIR ROYALE / IMPERIAL

Champagne

1/4 oz. Cassis / Framboise Liqueur

Pour Cassis / Framboise Liqueur in the bottom of a champagne glass and fill with champagne. Sometimes garnished with a lemon peel.

KNICKERBOCKER

(Martini recipe from the Knickerbocker Hotel by the principal bartender Martini di Arma di Taggia.)

1 1/2 oz. Dry Gin

1 1/2 oz. Dry Vermouth

Dash Orange Bitters

Stir all ingredients with ice to chill and garnish with an orange peel.