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MACARENA
MIST
Created by Brian Smith and Dale DeGroff
1 oz. Kahlua
1/2 oz. Malibu Rum
1/2 oz. White Menthe
2 oz. Heavy Cream
Shake all ingredients with ice and strain into a rocks glass over crushed ice.
MAI
TAI
2 oz. Aged Rum
3/4 oz. Orange Curacao
3/4 oz. lime juice
1/4 oz. Orgeat (Almond) Syrup
Dash of Angostura Bitters
Shake well with ice and strain into an old fashioned glass filled with ice. Garnish with mint sprint and a wedge of lime.
MANDATORY
(Brought to me at the Hotel Bel Air in 1981, by a beautiful Canadian actress)
1 oz. Baileys
1 oz. Peppermint Schnapps
1 oz. Heavy Cream.
Shake all ingredients with ice and strain into small cocktail glass.
MANHATTAN
The quintessential Rye Cocktail, except in Minnesota and Wisconsin, where they prefer Brandy Manhattans, or down South where Bourbon Manhattans are the choice.
2 oz. Blended Whiskey
1 oz. Italian Sweet Vermouth
2 Dashes Angostura Bitters
Pour all ingredients over ice in a mixing glass and stir as you would a Martini. Strain into a chilled cocktail glass. Garnish with a cherry. Note: If you prefer a dry Manhattan, use dry Vermouth and garnish with a lemon peel.
MARGARITA
2 oz. Tequila
1 oz. Cointreau
3/4 oz. fresh lime juice
Coarse salt
Lime wedge
Combine first three ingredients in a mixing glass with ice. Shake well and strain into a chilled salted cocktail glass. Salting the rim: Rim the edge of the cocktail glass by rubbing a lime wedge on the outside rim of the glass, then dipping it into a saucer of course salt.
MARTINI
(WET)
2 oz. Gin or Vodka
1 oz. French Dry Vermouth
1 Dash of Orange Bitters (Available from the Fee Brothers, Rochester, NY)
Stir with ice to chill and strain into a chilled cocktail glass. Garnish with Spanish cocktail olive.
MARTINI
(DRY)
3 oz. Gin or Vodka
1 Dash Dry French Vermouth
Stir or shake as your heart or James tells you and strain into a chilled cocktail glass. Garnish with a small pitted Spanish cocktail olive, no matter what they tell you in Texas.
MARTINI
(PERFECT)
2 oz. Gin or Vodka
1/4 oz French Dry Vermouth
1/4 oz. Italian Sweet Vermouth
Stir with ice to chill and strain into a chilled cocktail glass. Garnish with a lemon peel.
MARTINI
(SWEET)
1 1/2 oz. Gin or Vodka
1 1/2 oz. Italian Sweet Vermouth
Stir with ice to chill and strain into a chilled cocktail glass. Garnish with a lemon wedge.
EXTRA
DRY MARTINI
1 Dash of Dry French Vermouth
3 oz. Gin or Vodka
Stir ingredients with ice in a mixing glass 50 times if using large ice cubes and thirty times if using the small pellet size ice cubes. Strain into a chilled martini glass. Garnish traditionally with a pitted cocktail olive (no pimento).
Note: If the drink is make on the rocks, it should be stirred in the glass. Martinis are always stirred, unless, of course, the guest would prefer it shaken.
The original James Bond Martini. The recipe was created by Gilberto (London based bartender) for Ian Fleming for the publication of the first ˇ§Bondˇ¨ book Casino Royale. The Bond martini was later stream lined to ˇ§Vodka, shaken not stirredˇ¨ to accommodate the Smirnoff brand vodka which paid well to display their bottle in the movie.
MARTINEZ
RECIPE
Original
Recipe:
1 Dash Bokers Bitters
2 Dashes Maraschino Liqueur
1 Pony of Old Tom Gin (gin sweetened with syrup)
1 Wineglass of Italian Vermouth
Shake and strain into a large cocktail glass. Put a quarter of a slice of lem0on in the glass. Gum syrup can be added for a sweeter drink.
It would be fun to bring The Martinez and promote it in todayˇ¦s Retro climate. The recipe that follows is possible in todayˇ¦s bar.
MARTINEZ
RECIPE
Modern
Recipe:
2 Dashes Angostura Bitters
2 Dashes Maraschino Liqueur (this is readily available, but in a pinch, Cointreau can be substituted)
1 1/2 oz. Tanqueray Gin
1 1/2 oz. Dry Vermouth
Shake all ingredients with ice and strain into a chilled Martini glass. Garnish with a lemon wedge.
UPSIDE
DOWN MARTINI
2 1/2 oz. French Dry Vermouth
1 oz. Gin
Make as you would a regular martini and strain into a chilled martini glass. Garnish with a lemon peel.
MARY
PICKFORD
Hotel National de Cuba, Havana C. 1920
1 1/2 oz. light Rum
2 oz. Pineapple Juice
2 Dashes Grenadine
Shake with ice and strain into a chilled cocktail glass.
MILLION
DOLLAR COCKTAIL
1 1/2 oz. Gin
1 oz. Sweet Vermouth
1 1/2 oz. Pineapple Juice
1/2 oz. Fresh Lemon Juice
1 oz. Cream
2 Dashes Simple Syrup
2 Dashes Grenadine
Shake all ingredients with ice and strain into a martini glass.
MIMOSA
2 oz. Fresh Orange Juice
4 oz. Champagne
Pour orange juice into a champagne glass and fill with champagne. A float of Cointreau is an appealing extra for a special drink. Note: This drink was also known as a Bucks Fizz.
MINT
JULEP
1/2 oz. Simple Syrup
2 sprigs of Mint
(Use tender, young mint sprigs. They last longer and look better)
2 oz. Bonded Bourbon.
Muddle one sprig of mint in the bottom of a mixing glass with sugar syrup. Add the bourbon and strain into a highball glass filled with crushed ice. Swirl with a bar spoon until the outside of the glass frosts. Garnish wit a sprig of mint.
MOJITO
1 1/2 oz. White Rum
3/4 oz. Fresh Lime Juice
1 oz. Simple Syrup
2 Dashes Angostura Bitters
2 Sprigs of Mint (Use tender, young mint sprigs)
Muddle one mint sprig with the simple syrup and the lime juice in the bottom of a mixing glass. Add the rest of the ingredients and shake with ice. Strain over cracked ice in a highball glass, top with soda and garnish with a sprig of mint.
MONKEY
GLAND
Harryˇ¦s Bar, Paris C. 1925
2 oz. Beefeater Gin
2 oz. Orange Juice
1/4 oz. Grenadine
Splash of Ricard
Splash of Ricard in a mixing glass followed by all the rest of the ingredients. Shake with ice and Strain into a small cocktail glass. Garnish with an orange peel.
MOSCOW
MULE
1 1/2 oz. Vodka
Ginger Beer
Combine vodka and ginger beer in an iced glass. Garnish with a lime wedge.
MUD
SLIDE
1 oz. Vodka
1 oz. Kahlua
1 oz. Baileys
1 oz. Cream
Shake and strain into an iced rocks glass or freeze in a red wine goblet.
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