Contigo Cocktail Recipes (M - Z)

Mai Tai

2oz Aged Rum

1oz Lime juice

¾ oz Orgeat

½ oz Combier

Shake, crushed ice, Collins glass

Garnish with splash of Lemon Hart 151, mint sprig

Manhattan(Classic)

2oz Rye Whiskey

1oz Sweet Vermouth

2 dashes Angostura

Stir, served up, or on fresh ice in highball

Garnish with Orange peel or Cherry

Manhattan(Perfect)

2oz Rye Whiskey

½ oz Sweet Vermouth

½ oz Dry Vermouth

2 Dashes Angostura

Stir, served up, or on fresh ice

Garnish with orange peel

Maple Leaf

2oz Bourbon

¾ oz Maple Syrup

¾ oz Lemon Juice

Shake, strain onto crushed ice, highball glass

Garnish with grated cinnamon

Margarita

1 ½ oz Blanco Tequila

¾ oz Paul’s Texas Orange

¾ oz Lime juice

Shake, strain over fresh ice in highball

Garnish with salted rim, and lime wedge

Martinez

1 ½ oz Ransom Old Tom Gin

1 ½ oz Cocchi di Torino

1 BS maraschino liqueur

2 dashes Angostura

Stir, served up in cocktail glass

Garnish with lemon twist

Martini(Classic)

2oz Dry gin

1oz Dolin Dry

2 dashes orange bitters

Stir, served up in cocktail glass

Garnish with lemon twist

Martini(Dry)

2 ½ oz Dry gin

½ oz Dolini Dry

2 dashes orange bitters

Stir, served up in cocktail glass

Garnish with lemon twist

Martini(Dirty)

2 oz Dry gin/Vodka

½ oz Dolin Dry

½ oz Olive Brine

Stir, served up in cocktail glass

Garnish with 2 skewered olives

Mojito

2 oz Light rum

 ½ oz Mint Simple syrup

¾ oz Lime juice

6-8 mint  leaves

Lightly muddle mint, lime, and simple. Add rum and ice, roll between tin and glass. Top with mineral water. Served in Collins glass

Garnish with mint sprig

Moscow Mule

1 ½ oz Vodka

½ oz lime

Build in collins glass, fill with ice to top, fill with ginger beer

Garnish with lime wheel on glass

Negroni

1oz Dry gin

1oz Campari

1oz Sweet Vermouth

Stir, served up, or on fresh ice in highball

Garnish with orange peel(up), orange slice(rocks)

Nor’easter

1 ½ oz Bourbon

½ oz lime juice

½ oz Maple Syrup

1 bs Allspice

Shake and strain over ice in rocks glass

Top with ginger brew

Garnish with lime wheel

Old Fashioned 

2 oz Rye whiskey

1/4 oz simple syrup

3 dashes of Angostura Bitters

1 wide swath orange peel

1 wide swath lemon peel

Express orange peel into old-fashioned glass, add bitters & simple syrup, lightly press orange peel to release oil, add 4-5 ice cubes, add rye, add 1 large ice cube, stir. Express oil from lemon peel over the glass, and discard

Old Pal

1 oz Rye whiskey

1 oz Dry Vermouth

1 oz Campari

Stir, strain into chilled cocktail glass

Garnish with orange twist

Paloma

1.5 oz. El Jimador Blanco

.5 Lime Juice

Pinch salt

Top with Grapefruit Soda in a Collins glass

Garnish with lime wheel.

Peat Collins

1 oz Blended Scotch

½ oz Laphroaig

½ oz honey

¾ oz lemon juice

3 dashes orange bitters

Shake and strain in ice filled collins glass

Top with topo chico

Garnish with orange zest wrapped around the straw

Pisco Sour

2oz Pisco

½ oz Lime juice

½ oz Simple syrup

1 egg White

Dry shake(25 secs), Hard shake with ice, 2x strain into chilled highball glass

Garnish with Angostura drops on top

Pimm’s Cup

1 ½  oz Pimm’s No. 1

1 ½ oz Gin

½ oz Lemon juice

½ oz Simple syrup

1 slice cucumber

Muddle simple and cucumber, build in glass remainder of ingredients, Splash of ginger beer, top with mineral water.

Garnish with mint sprig

Presbyterian

1 ½ oz Blended Scotch

Build in Collins glass, top with half ginger beer, and half mineral water

Garnish with lime wheel

Prescription Julep

1 1/2 oz Cognac

1/2 oz Rye whiskey

1/2 oz Simple syrup

1 BS Smith + Cross

8-10 Mint leaves

Gently muddle mint & simple syrup. Add cognac & rye, swirl. Transfer to chilled rocks glass. Top with crushed ice

Garnish with mint bouquet and orange slice

Ranchers Punch

1.5oz Rum blend

2oz Punch mix

Light shake and strain in Collins glass. Top with soda

Garnish with grapefruit and lime wedge

Revolver

2 oz Bourbon

1/2 oz Coffee liqueur

2 dash orange bitters

Stir, strain over large cube in rocks glass

Garnish with orange twist

Rob Roy

2 oz blended Scotch

1 oz sweet vermouth

1 dash Angostura

2 dash Peychaud's

Stir, strain into chilled cocktail glass

Express orange oil over drink, discard

Garnish with 1 skewered cherry

Sazerac

2oz Rye whiskey or Cognac

1 sugar cube or 1/4 oz simple syrup

6 dashes Peychaud’s

Muddle sugar cube and bitters, add spirit, stir. Strain into chilled, herbsaint-rinsed highball

Garnish with lemon peel(optional flamed lemon peel)

Seventh Heaven

1 ½ oz Dry gin

¾ oz Grapefruit juice

½ oz Maraschino liqueur

Shake, 2x strain, served up in cocktail glass

Sidecar

1  oz Cognac

1 oz Dry Curacoa

1 oz Lemon juice

Shake, 2x strain, served up in cocktail glass

Garnish with orange twist

Smokin’ Gypsy

1 ¾ oz Vodka

¾ oz Benedictine

½ oz Balcones Brimstone

1-2 dash Fire & Damnation Bitters

1 dash Angostura Bitters

Combine ingredients in mixing glass, stir, strain over large cube in rocks glass

Garnish with wide grapefruit twist

Southside

1 ½ oz Dry Gin

¾ oz Lime juice

¾ oz Simple Syrup

5-6 Mint leaves

Shake, 2x strain, served up in cocktail glass

Garnish with single mint leaf

Texecutioner

¾ oz Mezcal

¾ oz D’Aristi Xtabentun

¾ oz Cocchi Americano

¾ oz Grapefruit juice

 Combine ingredients in shaker, hard shake, 2x strain into chilled cocktail glass

Garnish with wide grapefruit peel expressed over drink and dropped in glass

Tom Collins

1 ½ oz Old Tom Gin

¾ oz Lemon juice

¾ oz Simple Syrup

Build in Collins glass, top with mineral water

Garnish with cherry/lemon skewer

Twentieth Century

1 1/2 oz Dry gin

1/2 oz Creme de cacao

1/2 oz Kina

3/4 oz Lemon juice

Hard shake, 2x strain into chilled cocktail glass. No garnish.

Up in Smoke

2 oz Mezcal

¼ oz Agave syrup

¼ oz Branca-Menta

1 wide swath Grapefruit peel

Express grapefruit peel into old-fashioned glass, add Branca & agave, lightly press grapefruit peel to release oil, add 1 ice cube, add mezcal, add 1 large ice cube, stir

Garnish with single mint leaf on cube

Vieux Carre

1 oz Cognac

1 oz Rye whiskey

1 oz Sweet vermouth

1 BS Benedictine

2 dash Angostura

2 dash Peychaud's

Stir, strain into chilled cocktail glass

Garnish with Lemon twist

Vinegaroon

1.5 oz Blanco Tequila

.75 Pineapple-sage shrub

.75 Lemon juice

.25 Vida mezcal

Shake, 2x strain, over large format cube in an Herbsaint rinsed rocks glass.

Garnish sage leaf placed on cube

Ward 8

2 oz Rye Whiskey

½ oz Lemon juice

½ oz Orange juice

¼ oz Grenadine

Shake, 2x strain, served up in cocktail glass

Garnish with cherry

White Lady

1 ½ oz Dry gin

¾ oz Orange liqueur

¾ oz Lemon juice

Shake, 2x strain, served up in cocktail glass

Garnish with orange twist

Winter at Wimbledon

Fill your mug and half-fill a pint glass with hot water. Place a short metal tin in the pint glass. In the metal tin, add

1 ½ oz Pimm's No. 1

½ oz Broker’s gin

½ oz Domaine de Canton

½ oz lemon juice

¼ oz mint simple syrup

Stir to blend ingredients, dump hot water from mug, add contents from tin, and top with 4 oz hot water. Garnish with mint sprig & lemon wheel