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Cocktail glass: IBA specified ingredients† 30 ml white rum; 30 ml cognac; 30 ml triple sec; 20 ml fresh lemon juice; Preparation: Add all ingredients into a cocktail shaker. Shake with ice and strain into a chilled cocktail glass. Commonly served: All Day † Between the sheets recipe at International Bartenders Association
The stinger is a duo cocktail, in that it uses only two ingredients: a spirit and a liqueur. [9] The classic stinger recipe uses three parts brandy and one part white crème de menthe. [10] However, stinger recipes vary, and some recipes call for equal parts brandy and crème de menthe. [7]
A cocktail named the Zazarack was included in the 1910 version of Jack's Manual, an early bartender's reference written by Jacob "Jack" Grohusko, the head bartender at Baracca's restaurant in New York. [21] It is essentially the same cocktail as the Sazerac, but called for bourbon (and not rye) instead of cognac. [22]
In his Pencil Thin Chinstrap cocktail recipe, Hedges swaps out the rye in a Manhattan for a single malt and Cognac. He adds a dash of coconut water for dilution and a fig leaf-kissed vermouth for ...
"In its classic form, a Spritz is a cocktail made with an Italian aperitivo (like Aperol), sparkling wine, and sparkling water, though there are now many variations on that recipe," Goto says.
Both MacElhone and Vermiere state the recipe as equal parts cognac, Cointreau, and lemon juice (1:1:1), now known as "the French school". Later, an "English school" of sidecars emerged, as found in the Savoy Cocktail Book (1930), which calls for two parts cognac and one part each of Cointreau and lemon juice (2:1:1).