David Wondrich's Lo-Fi Lush Hour Cocktails - @davidwondrich

Compiled by @tyleracampbell (contact me for corrections/omissions)

# (link to thread) Date Cocktail Name Ingredient 1 Ingredient 2 Ingredient 3 Ingredient 4 Ingredient 5 Technique

1 3/14 The Suburban 1.5 oz rye .75 oz port .5 oz rum 1-2 dashes Angostura bitters 1-2 dashes orange bitters Stir with cracked ice, strain into chilled cocktail glass, add lemon twist

2 3/16 Daiquiri lime juice (half a lime) barspoon of sugar 2 oz white rum Shake with ice, strain into chilled cocktail glass

3 3/18 Martini (3:1) 2.25 oz gin .75 oz dry vermouth 2 dashes orange bitters Stir with cracked ice, strain into martini glass, add lemon twist

4 3/19 Ring of Bright Water (Scotch Sour) .5 oz lime juice 2 oz blended scotch .5 oz bénédictine (or Strega) barspoon of orange curaçao Shake with ice, strain into chilled cocktail glass

5 3/20 Caipirinha Lime juice (half a lime) barspoon of sugar 2 oz cachaça (roughly) Muddle lime and sugar in a rocks glass, add ice, add cachaça, stir

6 3/21 Improved Gin Cocktail barspoon of rich simple barspoon of orange curaçao 2-3 dashes bitters dash of absinthe 2 oz genever Stir with cracked ice, strain into chilled cocktail glass, add lemon twist

7 3/22 'Ti Punch 2 oz Rhum (or gin) Coin of lime Cane syrup (rich simple) Stir with cracked ice *First "Lo-Fi Lush Hour"

8 3/23 Spyder 1.5 oz Bonded whiskey 1.5 oz amaro Twist of lemon Stir with cracked ice, strain into chilled glass

9 3/24 Chingados Todos Shot of tequila Drink

10 3/25 New York Sour .5 oz lemon juice .25 oz orange juice barspoon of sugar 2 oz whiskey .5 oz red wine Shake with ice and strain into chilled glass. Drizzle .5 oz red wine over the back of a barspoon, spin the glass gently to distribute.

11 3/26 Improved Tequila Manhattan .5 oz sherry .75 oz sweet vermouth 2 oz anejo tequila 2-3 dashes Peychaud's bitters Stir with cracked ice, strain into chilled glass

12 3/27 Tequila Daisy .5 oz lime juice .75 oz orange curacao 2 oz tequila Club soda Shake with ice, strain into chilled glass, top with soda water

13 3/28 Pousse Café .25 oz creme de cassis .25 oz yellow chartreuse .25 oz cognac .25 oz gin .25 oz centerba Pour layer 1 into small narrow glass, use the barrel of a spoon to gently layer in the subsequent layers. Can use a variety of different ingredients, important to have contrasting colours

14 3/29 Sazerac .25 oz rich simple 2-4 dashes Peychaud's bitters 1-2 dashes Angostura bitters 2 oz rye Splash of absinthe Pour ingredients 1-4 into a glass with ice and stir, put the absinthe in a second glass and swirl it around, dumping out the excess. Strain the ingredients from glass 1 into glass 2, add twist of lemon *First drink with logo

15 3/30 Bee's Knees .5 oz lemon juice .5 oz honey syrup 2 oz gin Shake with ice, strain into chilled glass

16 3/31 Americano 1.5 oz sweet vermouth 1.5 oz amaro soda water Stir with ice, strain into collins glass filled with ice, top with soda water

17 4/1 Gypsy Queen 2 oz vodka 1 oz bénédictine 2 dashes Angostura bitters Stir with ice, strain into chilled glass, add lemon twist

18 4/2 The Rose 2 oz dry vermouth 1 oz kirschwasser .25 oz syrop de groseille (or raspberry syrup) brandied cherry Stir with ice, strain into chilled glass, add cherry

19 4/3 Old-Fashioned spoonful of sugar spoonful of water 3-4 dashes Angostura bitters bourbon Put sugar and water in a smallish rocks glass, add bitters and muddle. Add cracked ice and top with bourbon (free pour). Stir and add an orange twist.

20 4/4 Java Si .5 oz lime juice .75 oz Cocchi Americano .75 oz amaretto 1.25 oz Batavia Arrack 3-4 dashes Peychaud's bitters Combine all but bitters in shaker, shake with ice. Strain into chilled glass, drizzle bitters over the top.

21 4/5 The Metropole 1.5 oz cognac/brandy 1.5 oz dry vermouth 2 dashes orange bitters 2 dashes Peychaud's bitters Stir with ice, strain into chilled glass, add lemon twist

22 4/6 Tommy's Margarita 1 oz lime juice .5 oz agave nectar 2 oz tequila Prepare glass - cut a notch in a lime wedge and run it around the lip, coat the outer edge of the glass with salt, place the lime wedge on the lip. Shake ingredients with ice, strain into ice-filled glass

23 4/7 El Presidente 1 oz dry vermouth 2 oz white rum .25 oz orange curacao 1/3 barspoon grenadine Stir with ice, strain into chilled glass, add orange peel

24 4/8 The Parisian #2 .5 oz lemon juice .5 oz creme de cassis 1 oz dry vermouth 1.5 oz gin Shake with ice, strain into chilled glass

25 4/9 The Pink Gin Angostura bitters Old Tom Gin Coat the bottom of a rocks glass with bitters, add gin, add ice

26 4/10 Grasshopper .5 oz crème de menthe (green) .75 oz crème de cacao (white) 3/4 oz cream (any dairy or dairy sub works, thicker the better) 1 oz cognac Shake with ice, strain into chilled glass

27 4/11 Manhattan 1.5 oz sweet vermouth 1.5 oz rye 2-3 dashes bitters Stir with ice, strain into chilled glass, add lemon twist

28 4/12 Barbadian Gin Swizzle .5 oz lime juice .5 oz rich simple 2 oz coconut water 2 oz genever Angostura bitters Fill a collins glass halfway with crushed ice, add ingredients 1-4 one at a time, insert a swizzle stick/bar spoon and stir vigorously. Top with more crushed ice until full and cover the top with bitters

29 4/13 Scotch Old-Fashioned heavy spoon of honey syrup 2-3 dashes Peychaud's bitters 1 oz blended scotch .75 oz heavy single malt scotch,.25 oz Islay malt scotch spoon of rum Stir with ice, strain into cocktail glass, add orange twist

30 4/14 Absinthe service 30ml Absinthe 150ml water sugar cube (optional) Pour absinthe into a short, narrow glass. Mix water with cracked ice and stir. Slowly dribble the water into the absinthe (through a sugar cube if desired) until the desired louche is achieved

31 4/15 Boston Rum Punch .75 oz shrub* 2 oz dark rum (blend optional) 2 oz water Shake with ice, strain into collins glass, grate nutmeg over top *Shrub: .25 cup sugar in a jar, add peels of 4 lemons, store overnight

32 4/16 French 75 .25 oz lemon juice .25 oz simple syrup 1.25 oz cognac or gin champagne/sparkling wine Shake first 3 ingredients with ice, strain into champagne flute, top with champagne

33 4/17 Martini (5:1) 2.5 oz gin .5 oz dry vermouth Stir with ice, strain into chilled martini glass, add lemon twist

34 4/18 Mai Tai 1 oz lime juice .5 oz orange curaçao .5 oz orgeat 2 oz rum Shake with ice, dirty dump, top with mint sprig and lime shell

35 4/19 The Bone 2 oz whiskey barspoon of lime juice barspoon simple syrup 3-4 dashes tabasco Shake with ice, strain into chilled glass

36 4/20 Mary Jane half orange slice 1 oz gin 1 oz Dubonnet 1 oz sweet vermouth funk rum float Shake with ice, strain into chilled glass, float rum over the back of a spoon

37 4/21 Daisy juice of half a lemon barspoon of sugar barspoon sweet syrup 2 oz whiskey soda water, Peychaud's bitters Shake with ice, dirty dump, top with soda water and dashes of bitters

38 4/22 Ramos Gin Fizz .5 oz lemon juice .5 oz lime juice barspoon of sugar 1 oz heavy cream 1.5 oz gin Also: 2 drops orange flower water, half an egg white, club soda. Dry shake first 5 ingredients, then add ice and shake again. Pour 1 oz soda water into champagne flute, strain shaker contents to top

39 4/23 Rob Roy 1.5 oz blended scotch 1.5 oz sweet vermouth 2-3 dashes orange bitters Stir with ice, strain into chilled cocktail glass, add orange twist

40 4/24 Vesper 2.25 oz gin .75 oz vodka 3/8 oz Lillet Blanc Shake with ice, strain into chilled glass, add lemon twist

41 4/25 Blow My Skull .75 oz lime juice .75 oz rich simple 1 oz brandy 2 oz dark rum 1.5 oz water Also: 2 oz stout Pour ingredients into a tiki or pint glass. Insert swizzle stick or barspoon into centre, add crushed ice to .75 full, swizzle/stir until foamy. Add more ice and insert straw

42 4/26 Jack Rose .5 oz lime juice .5 oz grenadine .25 oz crème de framboise .5 oz simple syrup 2 oz apple brandy Shake with ice (and an orange slice), strain into a chilled cocktail glass

43 4/27 The Brooklyn Cocktail 1.5 oz rye 1.5 oz sweet vermouth barspoon of Amer Picon (can use half grand marnier, half fernet) barspoon of maraschino Stir with ice, strain into chilled glass, add lemon twist

44 4/28 Pink Shimmy 2 oz ojen (anisette) .75 oz water 2 barspoons lemon syrup 4-5 dashes Peychaud's bitters Shake with ice, strain into chilled glass

45 4/29 Martinez 2 oz old tom gin 1 oz sweet vermouth 2 dashes orange bitters Stir with ice, strain into chilled glass, add lemon twist

46 4/30 Pegu Club Cocktail .75 oz lime juice .75 oz orange curaçao 2 oz gin dash each of Angostura and orange bitters Shake with ice, strain into chilled glass

47 5/1 Trusty Nail 1 oz blended scotch 1 oz genever .75 oz Drambuie 2 dashes Angostura bitters Stir with ice in rocks glass, add lemon twist

48 5/2 Julep heaping barspoon of sugar enough water to dissolve 5-6 mint leaves brandy (free pour) Muddle sugar, water, and mint leaves in bottom of collins/pint glass. Add crushed ice to 2/3 full. Pour brandy to bring to desired level. Top with more ice, several mint sprigs, a float of rum

49 5/3 The Twentieth Century .5 oz lemon juice .5 oz crème de cacao .75 oz Lillet Blanc 1.25 oz gin Shake with ice, strain into chilled glass

50 5/4 Singapore Sling .5 oz lime juice .75 oz