One measure is always equal to 25ml or 1 fld oz. A cocktail ‘jigger’ pours out one measure easily.
A Dash is a always just a few drops from the bottle. Bitters etc. are called for in dashes.
THE BEST BACHELOR NIGHT (STAG PARTY) COCKTAILS
Mojito Royale
Ingredients: Makes 2 Drinks.
- Mint 5 sprigs
- Simple syrup 2 barspoons
- Havana Club Añejo 3-Year Rum 60ml
- Lemon juice fresh-squeezed 20ml
- Champagne 200ml
Directions: A Mojito Royale for two – muddle 4 sprigs of mint with a simple sugar syrup in a mixing glass. Add the rum and lemon juice. Pour into a cocktail shaker half full of crushed ice. Shake over ice and strain into two chilled flutes. Slowly pour 100ml champagne into each glass. Garnish each with an extra sprig of mint.
Mojito Fidel
A Variation on the above: Muddle the mint with 5 lime wedges, 10ml fresh lime juice and 3 tsp brown sugar, then pour over 50ml rum. Stir then top with lager.
Boilermaker
Possibly the single most simple cocktail to achieve. Nothing fancy, the only question is to ‘depth-charge’ or not …
Ingredient: Makes 1 Drink
- 1 shot whiskey in a small shot glass (your favourite make)
- 1 chilled beer or lager (your favourite make bottled or in a pint glass)
Directions: Knock back the whiskey from the shot glass and chase it down with the beer from a chilled bottle. Some people like to ‘depth-charge’ the whiskey into the beer: Have a shot of whisky in a shot glass ready, and a chilled beer or lager in a large beer mug or tall pint glass, which is not filled to the top. Drop the shot glass of whisky into the beer mug or glass and drink rapidly.
Whiskey Sour
Ingredients: Makes 1 Drink
- 2 measures bourbon whiskey
- 2/3 measure lemon juice
- 1 teaspoon fine sugar
- Optional: maraschino cherry
Directions: In a Cocktail Shaker half filled with cracked ice add the bourbon, lemon juice, and sugar. Shake for 30 seconds then strain into a chilled cocktail (martini) glass (or use a ‘Sour’ glass if one is to hand). Optional is to add in a maraschino cherry to garnish.
Kamikaze
Ingredients: Makes 1 Drink
- 2 measures vodka
- 1 measure triple sec – orange liqueur
- 1 measure fresh lemon juice
- Crushed ice
- Lime wedge
Directions: Pour all the ingredients into a cocktail shaker half-filled with crushed ice. Shake all ingredients together then strain into a cocktail (martini) glass, garnish with the lime wedge and serve.
Slippery Nipple
The Slippery Nipple is a layered cocktail ‘shooter’ (a small drink poured into a shot glass which is drunk quickly). It is most commonly composed of Baileys Irish Cream and Sambuca. When prepared properly, the ingredients remain in two distinct visible layers.
Ingredients: Makes 1 Drink
- ½ measure of Black Sambuca
- ½ measure of Baileys
- Optional: maraschino cherry for garnish
Direction: Pour the Sambuca into a small conical shot glass, then carefully and slowly pour the Baileys down the side of the glass (or over the back of a spoon) so that the two liquids do not mix and the Baileys floats atop the Sambuca. It takes a little practice to do this. Some recipes call for placing a maraschino cherry (the “nipple”) in the bottom of the shot glass first.
Prairie Oyster (Sans Virginity)
Ingredients: Makes 1 Drink
- 1 egg – yolk and white (from a very fresh egg)
- 2 dashes Worcestershire sauce
- Pinch of freshly ground salt & pepper
- 1 measure Vodka
- 2 dashes Tabasco
Directions: Crack the egg into an Old-Fashioned glass, leaving the yolk unbroken. Dose it with Vodka, Worcestershire sauce, a sprinkling of salt and pepper, and Tabasco. Down in one gulp.
Buck’s Club
Ingredients: Makes 2 Drink.
- 2 measures of Gin
- 1 measure cherry brandy
- fresh orange juice (use 1 large orange)
- fresh tangerine juice (use 1 tangerine)
- chilled champagne or sparkling white wine to top up
Directions: Into two chilled champagne glasses pour all the ingredients (in the order they are given, except the champagne) and stir. Top up the glasses with Champagne. Stir and serve.
The Stinger
Ingredients: Makes 1 Drink
- 1 measure Creme de Menthe (white)
- 3 measures Brandy
- Cracked or Crushed Ice
Directions: Into a cocktail shaker half filled with crushed ice add the white Creme de Menthe and brandy. Shake well, until a frost forms on the outside of the shaker, and then strain into an ‘old fashioned’ glass.
Sazerac
Ingredients: Makes 1 Drink
- 1/4 measure soda water
- 1/2 teaspoon sugar
- 4 dashes Peychaud Bitters
- 2 & 1/2 measures VSOP Cognac
- 1/2 measure absinthe
- Handful cracked ice
- 1 lemon
Directions: In chilled cocktail shaker pour the soda water over the sugar. Swirl the shaker until the sugar dissolves, 20 to 30 seconds, then add the bitters and Cognac and set aside. Pour the absinthe into a chilled double old-fashioned glass and roll the glass so absinthe completely coats the interior. Add some cracked ice to cocktail shaker and stir until well chilled, about 20 seconds. Strain the cocktail into the chilled glass rinsed with absinthe. Cut a thin 10cm (4-inch) strip of peel from lemon directly over glass, then place the peel in glass and serve.
El Diablo
Ingredients: Makes 1 Drink
- 3 measures tequila
- 3 measures ginger beer or ginger ale
- 1/2 measure crème de cassis
- 1 dash Tabasco Sauce
- Some ice cubes
- 1 lime wedge
Directions: In a tall highball glass add some ice cubes and the tequila. Top with the ginger beer, then slowly pour in crème de cassis (it will settle to bottom). Squeeze the lime wedge over, add a dash of Tobasco, use a swizzle stick to give a quick turn between the palms of your hands, then drop the lime wedge into the drink and serve.