1944 MAI TAI by Francesco Lafranconi

  • 1 oz. rum
  • 1 oz. dark rum
  • 0.5 oz. orange curaçao
  • 0.5 oz. orgeat syrup
  • 0.5 oz. rock candy syrup
  • 1 oz. fresh lime juice

Method: Shake all ingredients with ice.   Shake vigorously and strain into a rocks glass over crushed ice

Garnish: pineapple stick and fresh mint


 

Agave Perfection by Bridget Albert
*Sushi and sashimi

  • 1 1/2 oz. tequila silver
  • 1/2 oz. orange liqueur
  • 1 oz. pomegranate liqueur
  • 1/2 of a lime
  • Ginger

Muddle a small slice of ginger in a mixing glass and add all ingredients.  Shake and strain into a chilled cocktail glass.  Float a lime wheel with candied ginger.


 

Americano by Armando Rosario

  • 1 oz Campari
  • 1 oz sweet vermouth
  • 1 oz club soda

Method: Build on ice in rocks glass
Garnish: Orange Slice


 

AMERICANO by Francesco Lafranconi

  • 1.5 oz Campari
  • 1.5 oz sweet vermouth
  • Fill up with 2-3 oz of club soda

Method: in a rocks glass filled with ice pour the liquors and top with soda. Stir and serve with a slice of orange and lemon peel


 

The Aristocrat by Bridget Albert
*Assorted cheeses and fruit dishes

  • 1 1/2 oz. blueberry vodka
  • 1 oz. pear nectar
  • 1/2 apple juice
  • 1/2 of a lime

Shake and strain into a chilled cocktail glass.  Garnish with a thin pear slice and fresh nutmeg.


 

Aviation by Armando Rosario

  • 1 1/2 oz gin
  • 1/2 oz maraschino liqueur
  • 1 oz fresh lemon juice

Method: Shake all ingredients with ice and strain into a cocktail glass
Garnish: Cherry


 

Bellini by Armando Rosario

  • 1 oz white peach puree
  • 4 oz Prosecco

Method: Build in a champagne glass


 

Bellisimo by Bridget Albert
*Fish, wild mushrooms and cold salads

  • 11/2 oz. orange vodka
  • Splash of Campari
  • 2 oz. pink lemonade
  • 1/2 oz. simple syrup
  • Club soda

Shake and strain all ingredients, except for club soda.  Strain into an ice-filled tall glass.  Garnish with a lemon wheel.  Top with soda.


 

BLUE TIME by Arturo Sighinolfi

  • 2 oz vodka
  • 3/4 oz simple syrup
  • 3/4 oz fresh lemon juice
  • 4 blueberries
  • 2 sprigs fresh thyme

Muddle 1 thyme sprig with blueberries, syrup and lemon. Add vodka and ice. Shake and double strain into a chilled cocktail glass. Garnish with remaining thyme sprig


 

Caipirinha by Armando Rosario

  • 1 1/2 oz sugar cane rum
  • 1 oz rock candy syrup
  • Whole lime cut in pieces

Method:  Place the lime and Rock Candy in mixing glass
Muddle to extract the juice.
Add ice and rum, shake and pour (do not strain) into a rocks glass


 

CLOVER CLUB (Philadelphia, 1930s) by Francesco Lafranconi

  • 2 oz Gin
  • 4 whole Raspberries (instead of half ounce of raspberry or grenadine syrup)
  • 0.5 oz fresh lemon juice
  • 0.5 oz rock candy syrup
  • 0.5 oz pasteurized egg white

Method: shake vigorously all ingredients together with 2 cups of ice. Double strain and serve straight up into a chilled cocktail glass

Garnish: lemon twist
Note: in this recipe, fresh berries are used instead than syrup. Some Clover Club recipes claim pomegranate grenadine instead.


 

DAIQUIRI by Allen Katz

  • 2 oz rum
  • 1/2 oz fresh lime juice
  • 1/4 oz simple syrup

Shake ingredients over ice and strain into an old-fashioned glass filled with ice.
Garnish with a lime wheel.


 

Daiquiri by Armando Rosario

  • 2 oz light rum
  • 1 oz fresh lime juice
  • 1 oz rock candy

Shake and Strain, served straight up
Garnish with a Lime wheel


 

THE DARTMOOR by Arturo Sighinolfi

  • 1 oz gin
  • 1 oz sloe gin
  • 1 oz fresh apple juice
  • 1/2 oz fresh lemon juice
  • 1/2 oz simple syrup

Shake and strain into a chilled cocktail glass. Garnish with a rosemary sprig


 

Divino by Bridget Albert
*Chocolate deserts

  • 1 oz. pomegranate liqueur
  • 1 oz. vanilla liqueur
  • 2 oz. pineapple juice
  • Ginger ale

Shake all ingredients except ginger ale.  Strain into a tall glass. Top with ginger ale.  Garnish with 40% Cognac-based orange liqueur-marinated berries. Marinade: Cover seasonal berries in 40% Cognac-based orange liqueur and one cup of super-fine sugar.


 

Fresh Berry Caipirinha by Bridget Albert
*Chicken, light pasta and fruit

  • 2 oz. rum
  • 1 oz. simple syrup
  • 4 lime wedges
  • 6 seasonal berries

Muddle all ingredients.  Dump into a rocks glass.  To modernize, add seasonal fruits or purees.


 

THE GOLDEN DAWN by Allen Katz

  • 3/4 oz apple brandy
  • 3/4 oz gin
  • 3/4 oz triple sec
  • 3/4 oz apricot brandy
  • 3/4 oz fresh orange juice

Shake ingredients vigorously over ice and strain into a chilled cocktail glass. Garnish with a maraschino cherry.


 

HEMINGWAY DAIQUIRI (1930s, La Havana, Cuba) by Francesco Lafranconi

  • 2 oz 10 sugar cane rum
  • 0.25 oz Italian cherry–clear- liqueur
  • 1 oz fresh squeezed lime juice
  • 0.5 oz grapefruit juice from fresh squeezed wedge
  • (splash of cane syrup or agave nectar-optional)

Method: shake vigorously all ingredients together with 2 cups of ice. Serve straight up into a chilled cocktail glass

Garnish: grapefruit wedge (1/4” cut) on the rim


 

Highly Sophisticated by Bridget Albert
*Sushi, sashimi and vegetables

  • 2 oz. saki
  • 1/2 of a watermelon slice, or 1 oz. watermelon syrup
  • 1 oz. fresh sour
  • Pinch of sea salt

Muddle watermelon slice.  Add all ingredients.  Shake and strain into a chilled cocktail glass.  Garnish with a watermelon on a pick.


 

IRISH COFFEE by Francesco Lafranconi

  • 1.75 oz Irish whiskey
  • 2 sugar cubes
  • 4 oz hot brewed coffee
  • 1 oz fresh (lightly) whipped Cream

Method: Fill the stemmed Irish coffee glass (or small wine goblet) with very hot water to pre-heat, then discharge it. Drop in two cocktail sugar cubes and pour hot coffee into hot glass until it is about three-quarters full. Stir until the sugar is thoroughly dissolved then add Irish Whiskey, stir and top with a collar (about half inch height) of 
lightly whipped fresh whipping cream by pouring gently over a spoon.
Enjoy it while piping hot!


 

Mai Tai by Armando Rosario

  • 1 oz dark rum
  • 1 oz rum
  • 1/2 oz orange curacau
  • 1/2 oz orgeat syrup
  • 1/2 oz rock candy syrup
  • 1 oz fresh lime juice

Method:  Shake all ingredients and strain over crushed ice
In double old fashion glass

Garnish:  Fresh Mint top and slice of Pineapple

 

MANHATTAN by Allen Katz

  • 2 1/2 oz 100 rye whiskey
  • 1 oz vermouth
  • 2 dashes bitters

Stir ingredients over ice until exceedingly well-chilled and strain into a chilled cocktail glass. Garnish with an orange twist.


 

MARTINI by Allen Katz

  • 2 1/2 oz gin
  • 3/4 oz vermouth

Stir ingredients until exceedingly well-chilled and strain into a chilled cocktail glass. Garnish with a lemon twist.


 

MAYFLOWER MARGARITA by Arturo Sighinolfi

  • 1 1/2 oz tequila reposado
  • 3/4 oz fresh lime juice
  • 3/4 oz agave nectar (cut)
  • 1/2 oz sloe gin

Shake tequila, nectar and lime juice vigorously. Pour into a double rocks glass. Float the Sloe gin on top. Garnish with a lime peel


 

Mojito by Armando Rosario

  • 2 oz 10 sugar cane light rum
  • 1 oz fresh squeezed lime juice
  • 1 oz rock candy syrup
  • 4 - 8 mint leaves (no stems)
  • Splash of club soda


Method:  Muddle the fresh mint, lime juice and syrup in shaker
Add ice, rum and club soda.  Stir and pour into a highball glass
Garnish: Sprig of Mint and Sugarcane Stick


 

MOJITO 23 by Arturo Sighinolfi

  • 2 oz 23yr Guatemalan rum
  • 1 oz simple syrup
  • 3/4 oz fresh lime juice
  • 3 mint sprigs

Muddle syrup, lime juice and mint sprigs. Add rum and ice. Shake vigorously and double strain into a chilled Reidel Ron Zacapa glass. Garnish with a fresh mint top


 

Mojito Italiano by Bridget Albert
*Pork, pasta, and fruit dishes

  • 2 oz. 10 sugar cane rum
  • 1/2 of a fresh lime
  • 1 oz. simple syrup
  • 10-15 mint leaves
  • 3 kiwi cubes
  • 2 strawberries, sliced
  • Martini & Rossi Prosecco

Muddle mint, fruit, syrup, and lime juice.  Add rum and crushed ice.  Top with Prosecco.  Garnish with a kiwi slice and a powdered sugar-dusted mint sprig.


 

NEGRONI by Allen Katz

  • 1 3/4 oz vermouth
  • 1 1/2 oz gin
  • 1 oz Campari

Build ingredients in an old-fashioned glass filled with ice and garnish with an orange twist.


 

Negroni by Armando Rosario

  • 3/4 oz gin
  • 3/4 oz Campari
  • 3/4 oz sweet vermouth

Method: Build on the rocks
Garnish: Orange Slice


 

THE OLD VIRGIN by Allen Katz

  • 8 fresh mint leaves
  • 3/4 oz fresh lime juice
  • 1 oz simple syrup
  • 1 1/2 oz rum
  • 2 dashes bitters
  • chilled champagne

In a mixing glass, muddle the mint with lime juice and simple syrup. Add rum and bitters and shake vigorously over ice. Strain into a chilled cocktail glass and top with champagne.


 

PASSION CAIPIROSCA by Arturo Sighinolfi

  • 2 oz citrus vodka
  • 1/2 of a lemon quartered
  • 1 oz simple syrup
  • 1 oz x-rated fusion liqueur
  • Muddle lemons and simple syrup

Add vodka. Shake and pour. Top with XR Fusion Liqueur


 

PESCA PISCO by Arturo Sighinolfi

  • 2 oz grape brandy
  • 1 1/2 oz white peach puree
  • 3/4 oz fresh lime juice
  • 3/4 oz simple syrup
  • 3 dashes orange bitters
  • Fresh grates nutmeg
  • Egg whites

Shake and strain into a rocks glass. Garnish with bitters and nutmeg


 

PINEAPPLE TARRAGON CAIPIRINHA by Arturo Sighinolfi

  • 2 oz sugar cane rum
  • 1/2 oz absinthe
  • 1/2 lime quartered
  • 1/2 oz simple syrup
  • 1/2 teaspoon brown sugar
  • Fresh pineapple leaves
  • Fresh tarragon leaves

Rinse glass with Absinthe and dump. Muddle everything but rum in a shaker glass. Add rum and ice and shake vigorously. Pour into a double rocks glass.


 

Pisco Sour by Armando Rosario

  • 2 oz alcholado-style
  • 1 oz fresh lime juice
  • 1 oz rock candy syrup
  • 1/2 oz (pasteurized) egg white


Method:  Shake vigorously for 10 seconds, strain into champagne type glass
Add 3 drops Angostura Bitters
Garnish:  Lime Wheel


 

Pisco Sour by Bridget Albert
*Pasta or beef dishes, rich spicy foods

  • 1 1/2 oz. Pisco
  • 1 oz. simple syrup
  • 1 oz. fresh lemon
  • Egg white
  • Orange bitters

Shake and strain into a chilled cocktail glass.


 

PISCO SOUR (1915, Lima) by Francesco Lafranconi

  • 2 oz unaged Peruvian grape brandy
  • 1 oz sugar syrup
  • 1 oz fresh squeezed lime juice
  • 0.5 oz pasteurized egg white

Method: shake vigorously all ingredients together with 2 cups of ice. Serve straight up into a chilled cocktail glass and top with 2 dashes of (Angostura) bitters


 

PISTACHIO OLD-FASHIONED by Allen Katz

  • 2 oz tequila
  • 1/4 oz pistachio liqueur
  • 1/4 oz light agave nectar
  • 2 dashes orange bitters

Stir ingredients over ice and strain into an old-fashioned glass.
Garnish with an orange twist.


 

POMPELMO NEGRONI by Arturo Sighinolfi

  • 1 oz Gin
  • 1 oz Aperol
  • 1/2 oz Sweet Vermouth
  • 1 1/2 oz fresh grapefruit juice

Stir all ingredients for 30 seconds. Strain into a chilled cocktail glass


 

THE ROSE by Allen Katz

  • 1 oz Kirschwasser
  • 2 oz dry vermouth
  • 1 tsp natural raspberry syrup

Shake ingredients over ice and strain into a chilled cocktail glass.


 

Simply Chic by Bridget Albert
*Scallops, prawns, and crisp vegetables

  • 2 oz. 10 sugar cane rum
  • 1 oz. lavender essence
  • 1 oz. fresh sour

Shake and strain into a fine sugar-rimmed cocktail glass.  Garnish with a lemon spiral.


 

SINGAPORE SLING (1915, Singapore) by Francesco Lafranconi

  • 1.5 oz gin
  • 0.5 oz cherry brandy
  • 0.25 oz French herbal liqueur
  • 0.25 oz 40% ABV orange triple sec
  • 0.5 oz fresh squeezed lime juice
  • 3 oz pineapple juice
  • Splash of (pomegranate) grenadine
  • 2 dashes of bitters

Method: shake vigorously all ingredients together with 2 cups of ice. Strain over ice in a Collins glass

Garnish: pineapple wedge and cocktail cherry


 

SPRINGTIME by Arturo Sighinolfi

  • 1 oz pear vodka
  • 1 oz elderflower liqueur
  • 1/2 oz simple syrup
  • 1/2 oz fresh lemon juice
  • Fresh sage

Muddle sage, syrup and lemon juice. Add both spirits and ice. Shake and double strain into a chilled cocktail glass. Garnish with lemon peel 


 

STONE SOUR (1860s Classic) by Francesco Lafranconi

  • 1.5 oz. Kentucky straight bourbon whiskey
  • 1 oz. fresh lemon juice
  • 0.5 oz. egg white
  • 0.75 oz. rock candy syrup
  • 1 orange wedge squeezed and dropped in the shaker

Method: Pour all ingredients in a shaker filled with 2 cups of ice. Shake vigorously and strain over fresh ice in a double old fashioned.

Garnish: slice of orange and cocktail cherry


 

TANGERINE MOJITO by Arturo Sighinolfi

  • 2 oz 18 year old rum
  • 1 oz simple syrup
  • 3/4 oz fresh lime juice
  • 3 tangerine wedges
  • Club soda
  • Dash of orange bitters
  • Fresh mint sprigs

Muddle tangerine with mint, lime and syrup. Add rum shake and pour. Top with club soda. Garnish with mint sprig


 

WHITE LADY by Allen Katz

  • 2 oz gin
  • 3/4 oz triple sec
  • 3/4 oz fresh lemon juice
  • 1 egg white

Shake ingredients vigorously over ice and strain into a chilled cocktail glass.
Garnish with a lemon twist.


 

WHITE LADY (1920s Classic) by Francesco Lafranconi

  • 1.5 oz gGin
  • 0.75 oz Cointreau
  • 1.0 oz lemon juice
  • 0.5 oz pasteurized egg white

Shake all ingredients with ice and strain into a chilled cocktail glass.
Garnish with a lemon wheel.

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