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 |
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| 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 |
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| 2 | 3/16 | Daiquiri | lime juice (half a lime) | barspoon of sugar | 2 oz white rum | | | Shake with ice, strain into chilled cocktail glass |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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" |
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| 8 | 3/23 | Spyder | 1.5 oz Bonded whiskey | 1.5 oz amaro | Twist of lemon | | | Stir with cracked ice, strain into chilled glass |
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| 9 | 3/24 | Chingados Todos | Shot of tequila | | | | | Drink |
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| 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. |
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| 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 |
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| 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 |
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| 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 |
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| 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 | | | | | | | |
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| 15 | 3/30 | Bee's Knees | .5 oz lemon juice | .5 oz honey syrup | 2 oz gin | | | Shake with ice, strain into chilled glass |
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| 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 |
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| 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 |
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| 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 |
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| 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. |
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| 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. |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 25 | 4/9 | The Pink Gin | Angostura bitters | Old Tom Gin | | | | Coat the bottom of a rocks glass with bitters, add gin, add ice |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 50 | 5/4 | Singapore Sling | .5 oz lime juice | .75 oz |
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