Drinks M-R

MACARENA MIST*
Created by Brian Smith and Dale DeGroff
1 oz. Kahlua
1/2 oz. Malibu Rum
1/2 oz. White Menthe
2 oz. Heavy Cream

Shake ingredients with ice and strain into a rocks glass over crushed ice.

MADRAS
1 1/2 oz. Vodka
3 1/2 oz. Orange juice
1 1/2 oz. Cranberry Juice Cocktail
Build over ice in a highball glass floating the cranberry juice on top.

MAI TAI
2 oz. Aged Rum
3/4 oz. Orange Curacao
3/4 oz. lime juice
1/4 oz. Orgeat Syrup
Dash of Angostura Bitters

Shake well with ice and strain into an old fashioned glass filled with ice. Garnish with mint sprint and a wedge of lime.

MANDATORY
(Given to me at the Hotel Bel Air in 1981 by a beautiful Canadian actress)
1 oz. Baileys
1 oz. Peppermint Schnapps
1 oz. Heavy Cream.

Shake all ingredients with ice and strain into small cocktail glass.

MANHATTAN
The quintessential Rye Cocktail, except in Minnesota and Wisconsin, where they prefer Brandy Manhattans, or down South where Bourbon Manhattans are the choice.

2 oz. Blended Whiskey
1 oz. Italian Sweet Vermouth
2 Dashes Angostura Bitters

Pour all ingredients over ice in a mixing glass and stir as you would a Martini. Strain into a chilled cocktail glass. Garnish with a cherry. Note: If you prefer a dry Manhattan, use dry Vermouth and garnish with a lemon peel.

RED MANHATTAN
2 1/2 oz. Absolut Kurant
3/4 oz. St. Raphael
2 dashes of Angostura Bitters

Stir with ice to chill and strain into a chilled martini glass. Garnish with a cherry.
Note: Carpano Punt e Mes, makes a wonderfully spicy Manhattan if St. Raphael is hard to find in certain market.

MARGARITA
2 oz. Tequila
1 oz. Cointreau
3/4 oz. fresh lime juice
Coarse salt
Lime wedge

Combine first three ingredients in a mixing glass with ice. Shake well and strain into a chilled salted cocktail glass. Salting the rim: Rim the edge of the cocktail glass by rubbing a lime wedge on the outside rim of the glass, then dipping it into a saucer of course salt.

BIG APPLE MARGARITA
2 oz. Tequila
1 oz. Berentson’s Apple Liqueur
3/4 oz. Fresh Lemon/Lime Juice

Shake with ice and strain into a chilled cocktail glass.
Garnish with slice of green apple.

BLOODY MARGARITA
1 1/2 oz. Tequila
1 oz. Blood Orange Juice
1/2 oz. Fresh Lime Juice
3/4 oz. Cointreau
Shake with ice and strain into a chilled cocktail glass.

MARGARITA, CADILLAC
2 oz. El Tesoro Tequila
1 oz. Grand Marnier
3/4 oz. fresh lime juice
1/2 oz. simple syrup
Coarse salt
Lime wedge

CHERRY MARGARITA
1 1/2 oz. Tequila
1/2 oz. Cointreau
1/2 Cherry Liqueur
3/4 oz. fresh lime juice
Coarse salt
Lime piece

Combine first three ingredients in a mixing glass with ice. Shake well and strain into a chilled cocktail glass.

Tangerine Margarita
From Grace’s Restaurant, NYC
2 oz.Sauza Conmemorativo,
1 oz.Cointreau
1/2 oz.Fresh Lime
1/2 oz.Tangerine Juices
Serve on the rocks with salt

MAN O' WAR
1 1/2 oz. Wild Turkey 101
1 oz. Orange Curacao
1/2 oz. Sweet Vermouth
1/2 oz. Fresh Lemon Juice

Shake well with ice and serve on the rocks. Garnish with a slice of orange and a cherry. Note: Try shaking the cocktail with a small piece of orange and lemon in the shaker to add to the flavor.

MARTINI (DIRTY)
1 Dash of Dry French Vermouth
3 oz. Gin or Vodka
1/4 oz. Olive Brine
Stir ingredients with ice in a mixing glass. Strain into a chilled martini glass. Garnish traditionally with a pitted cocktail olive (no pimento).

Note: If the drink is make on the rocks, it should be stirred in the glass. Martinis are always stirred, unless, of course, the guest would prefer it shaken.

Apple Martini
From Grace’s Restaurant, NYC
2 1/2 oz. Vodka
1/2 oz. Berentzen`s Apfel Korn

Served Chilled Straight Up with an Apple Slice

BREAKFAST MARTINI
(The Lanesborough, London)
1 1/2 oz. Bombay Saphire Gin
3/4 oz. Freshly squeezed Lemon Juice
3/4 oz. Cointreau
1 tsp. light Marmalade (not much rind)

Shake all ingredients with ice and strain into a chilled Martini glass. Garnish with a slice of toast.

MARTINI (DRY)
3 oz. Gin or Vodka
1 Dash Dry French Vermouth

Stir or shake as your heart or James tells you and strain into a chilled cocktail glass. Garnish with a small pitted Spanish cocktail olive, no matter what they tell you in Texas.

MARTINI LA MERA
2 1/2 oz. Absolut Kurant
1/4 oz. Licor 43
Orange Peel

Stir with ice as you would a martini. Garnish with orange peel. Orange is a good flavor match with vanilla and vanilla pods are very expensive. Serve in a martini glass.

NUTTY MARTINI
2 1/2 oz. Absolute Vodka
1/2 oz. Frangelico

Stir with ice and pour into a chilled martini glass. Garnish with an orange peel.

MARTINI (PERFECT)
2 oz. Gin or Vodka
1/4 oz French Dry Vermouth
1/4 oz. Italian Sweet Vermouth

Stir with ice to chill and strain into a chilled cocktail glass. Garnish with a lemon peel.

Sour Apple Martini

1 1/2 oz. Vodka
1 oz Sour Apple Schnapps
1/2 oz. Sweet and Sour or 1/4 oz fresh Lemon Juice and 1/4 oz simple syrup
Shake well and Strain into a chilled martini glass. Garnish with a thin slice of Granny smith apple.

MARTINI (SWEET)
1 1/2 oz. Gin or Vodka
1 1/2 oz. Italian Sweet Vermouth
Stir with ice to chill and strain into a chilled cocktail glass. Garnish with a lemon wedge.

EXTRA DRY MARTINI
1 Dash of Dry French Vermouth
3 oz. Gin or Vodka

Stir ingredients with ice in a mixing glass. (50 times if using large ice cubes, 30 times if using small cubes.) Strain into a chilled martini glass. Garnish traditionally with a pitted cocktail olive (no pimento).

Note: If the drink is make on the rocks, it should be stirred in the glass. Martinis are always stirred, unless, of course, the guest would prefer it shaken.

SACRED TRUTH MARTINI
(Special for Joe’s Pub)
3 oz. Gin
Dash of Dry Vermouth
Stir with ice to chill and strain into a chilled martini glass. Garnish with two pitted cocktail olives no pimento.

SPANISH MARTINI
2 1/2 oz. Absolut Citron
1/4 oz. Licor 43

Stir both ingredients with ice to chill and strain into a chilled martini glass. Garnish with a lemon peel.

TIA’S MARTINI*
2 – 2 1/2 oz. 100% Blue Agave Tequila
1 oz. Tia Maria

Stir with ice to chill and strain into a chiled Martini glass. Garnish with an orange peel.

MARTINI (WET)
2 oz. Gin or Vodka
1 oz. French Dry Vermouth
1 Dash of Orange Bitters (Available from the Fee Brothers, Rochester, NY)

Stir with ice to chill and strain into a chilled cocktail glass. Garnish with Spanish cocktail olive.

MARTINEZ RECIPE
Original Recipe:
1 Dash Bokers Bitters
2 Dashes Maraschino Liqueur
1 Pony of Old Tom Gin (gin sweetened with syrup)
1 Wineglass of Italian Vermouth

Shake and strain into a large cocktail glass. Put a quarter of a slice of lem0on in the glass. Gum syrup can be added for a sweeter drink.It would be fun to bring The Martinez and promote it in today’s Retro climate. The recipe that follows is possible in today’s bar.

MARTINEZ RECIPE
Modern Recipe:
2 Dashes Angostura Bitters
2 Dashes Maraschino Liqueur (this is readily available, but in a pinch, Cointreau can be substituted)
1 1/2 oz. Tanqueray Gin
1 1/2 oz. Dry Vermouth

Shake all ingredients with ice and strain into a chilled Martini glass. Garnish with a lemon wedge.

UPSIDE DOWN MARTINI
2 1/2 oz. French Dry Vermouth
1 oz. Gin

Make as you would a regular martini and strain into a chilled martini glass. Garnish with a lemon peel.

Miami Ice Tea;
1/2 oz. vodka
1/2 oz. gin
1/2 oz. rum
1/2 oz. peach schnapps
1 oz. cranberry juice
fill with 7UP
build over ice in a tall glass Garnish with a lemon

MANDARIN COCKTAIL*
1 1/2 oz. Mandrin
3/4 oz. Cherry Brandy
1/2 a lemon quartered.

Muddle lemon and Cherry brandy as would a Cai Pirinha. Add vodka and ice and shake well. Pour all ingredients into a rocks glass.

MARLENE DIETRICH
From the Hi Ho Club, Hollywood Circa 1930
2 oz. Canadian Whisky
1/2 oz.Orange Curacao
3 Dashes of Angostura Bitters.
1 wedge each of Lemon and Orange

Shake well with ice and strain into a rocks glass filled with ice. Squeeze lemon and orange wedges into drink and drop them in.

MARY PICKFORD
Created at the Hotel National de Cuba in Havana during Prohibition for the famous silent film star and co-founder of United Artists.

2 oz. White Rum
1 1/2 oz. Pineapple Juice
1 tsp. Grenadine
1/4 oz. Maraschino Liqueur

Shake with ice and strain into a chilled martini glass.

MELON BALL
3/4 oz. Midori
3/4 oz. Vodka
5 oz. Orange Juice

Shake and strain into an ice filled highball glass. Garnish with a slice of orange, and if seasonal a small slice of melon.

MELON BALL 2
3/4 oz. Midori
3/4 oz. Vodka
1 oz. sweet and sour
5 oz. Orange Juice

Shake and strain into an ice filled highball glass. Garnish with a slice of orange, and if seasonal a small slice of melon.

METROPOLITAN
2 oz. Absolut Kurant
1/2 oz. Cranberry juice
1/4 oz. Roses Lime juice
1/4 oz. Fresh Lime Juice

Shake with ice and pour into a chilled martini glass. Garnish with a lime wedge.

MILLION DOLLAR COCKTAIL
1 1/2 oz. Gin
1 oz. Sweet Vermouth
1 1/2 oz. Pineapple Juice
1/2 oz. Fresh Lemon Juice
1 oz. Cream
2 Dashes Simple Syrup
2 Dashes Grenadine

Shake all ingredients with ice and strain into a martini glass.

MIMOSA
2 oz. Fresh Orange Juice
4 oz. Champagne

Pour orange juice into a champagne glass and fill with champagne. A float of Cointreau is an appealing extra for a special drink. Note: This drink was also known as a Bucks Fizz.

Frank Meier of the Ritz Hotel had an alternate recipe for the Mimosa called the Valencia: (not to be confused with the Valencia Martini)
Valencia:
1 oz. Orange Juice
1 oz. Apry Liqueur from Brizzard
Fill with Champagne

MINT JULEP
1/2 oz. Simple Syrup
2 sprigs of Mint (Use tender, young sprigs- last longer and look better)
2 oz. Bonded Bourbon.

Muddle one sprig of mint in the bottom of a mixing glass with sugar syrup. Add the bourbon and strain into a highball glass filled with crushed ice. Swirl with a bar spoon until the outside of the glass frosts. Garnish wit a sprig of mint.

MINT SMASH
From the Roving Bartender by Bill Kelly 1946,
Oxford Press, CA.
2 oz. Bourbon
1/2 oz. Simple Syrup
2 Mint Sprigs

Muddle syrup and mint together n teh bottom of an Old Fashioned glass. Add whiskey and ice. Stir and garnish with another sprig of mint. (See Whiskey Smash).

MIST
Any spirit served over crushed ice.

MOJITO
The drink is named after a spicy sauce ofthe same name used in the islands to marinate meat.

1 1/2 oz. White Rum
3/4 oz. Fresh Lime Juice
1 oz. Simple Syrup
2 Dashes Angostura Bitters
2 Sprigs of Mint (Use tender, young mint sprigs)

Muddle one mint sprig with the simple syrup and the lime juice in the bottom of a mixing glass. Add the rest of the ingredients and shake with ice. Strain over cracked ice in a highball glass, top with soda and garnish with a sprig of mint.

MONKEY GLAND
Harry’s Bar, Paris C. 1925
2 oz. Beefeater Gin
1 1/2 oz. Orange Juice
1 tsp. Grenadine
Splash of Ricard

Splash of Ricard in a mixing glass followed by all the rest of the ingredients. Shake with ice and Strain into a small cocktail glass. Garnish with an orange peel.

MOSCOW MULE
John Martin introduced this drink after the Second World War. He wanted to promote his new product Smirnoff Vodka, and found a very good way to do it: The Moscow Mule was served in a copper mug and became the house special at the Cock and Bull on Sunset Boulevard in Los Angeles. Many of the Hollywood stars of the day had copper mugs with their names inscribed hanging over the bar.
1 1/2 oz. Vodka
Ginger Beer

Combine vodka and ginger beer in an iced glass. Garnish with a lime wedge.

MOUNTAIN DEW SHOOTER
1/2 oz. Kamakaze Kiwi-Lime Liquor
fill 7Up
Chill both Liquor and 7Up. Pour 1/2 oz. Kiwi-lime into small shooter glass and top with 7UP.
Found on cocktail .com

MUD SLIDE
1 oz. Vodka
1 oz. Kahlua
1 oz. Baileys
1 oz. Cream

Shake and strain into an iced rocks glass or freeze in a red wine goblet.

NAVY GROGG
1 1/2 oz. Mount Gay Rum
1 1/2 oz. Orange Curacao
3/4 oz. Fresh Lime Juice
2 oz. Water
2 oz. Fresh Orange Juice
Dash of Angostura Bitters

Shake well with ice and strain into a chilled martini glass.

NEGRITA* (Shooter)
(Means pretty little dark one in Spanish)
1/2 oz. Pisco Brandy
1/2 oz. Coffee Liqueur
1/2 oz. Cold Expresso

Combine all ingredients in shot glass.

NEGRONI
1 oz. Campari
1 oz. Sweet Vermouth
1 oz. Gin

Combine all ingredients in an iced old fashioned glass and stir. Garnish with an orange peel.

VODKA NEGRONI (dry)
2 oz. Absolute Vodka
1/2 oz. Dry Vermouth
1/2 oz. Campari

Stir with ice and strain into a chilled martini glass. Garnish with an orange peel.

NORMANDY REMEMBERED*
1 oz. Light Rum
1 oz. B&B
3 oz. Peach Nectar
2 oz. Soda

Build all ingredients in an iced stem glass, top with sparkling water. Garnish with an orange slice.

NUTTY ANGEL
1 oz. Vodka
1 oz. Frangelico
1 oz. Baileys
1/2 oz Dark Creme de Cacao
Shake all ingredients with ice and Strain into a chilled martini glass. Dust with nutmeg.

NUTTY IRISHMAN
1 oz. Bailey's Irish cream
1 oz. Frangelico
Shake and strain over ice in a rocks glass.

OLD FASHIONED
2 oz. Bourbon
3 Dashes Angostura Bitters
1 Tsp. Bar Sugar
2 Orange Slices
2 Maraschino cherries
Water or Soda

Mull carefully in the bottom of an old fashioned glass the sugar, Angostura, one orange, one cherry, and a splash of soda. Remove the orange rind and add Bourbon, ice, and soda or water. Garnish with a fresh orange slice and a cherry.

ABSOLUT NEW FASHION
5 cl .Absolut Citron ( 2 oz.)
The Juice of 1/2 a small Lemon
1/2 teaspoon Bar Sugar
2 Orange Slices
Seltzer

Place the sugar, lemon juice, one orange slice, and a splash of seltzer in an old-fashioned glass, muddle all the ingredients together. Remove the muddled orange peel and add the Absolut Citron and the ice cubes. Stir and garnish with an orange and a lemon peel.

NEW FASHION
2 oz. Absolut Citron
3/4 oz. Fresh Lemon Juice
1/4 oz.Italian Sweet Vermouth
1/4 oz. Simple Syrup
2 Orange Slices

Place the sugar, lemon juice, vermouth, and one orange slice in an old-fashioned glass, muddle all the ingredients together. Remove the muddled orange peel and add the Absolut Citron and the ice cubes. Stir and garnish with the other orange peel.

ORANGE BLOSSOM
1 1/2 oz. Gin
1 1/2 oz. Fresh Orange Juice
1/2 oz. Cointreau

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with an orange peel.

ORANGE HIGHBALL
1 oz. Absolut Citron
1 oz. Cusenier Orange
1 oz. Dubonnet

Build in a highball glass over ice and stir. Garnish with a lemon and an orange twist.

ORGASM
1/2 oz. Kahlua
1/2 oz. Amaretto
1/2 oz. Bailey's Irish Cream
1 oz. Milk

Shake with ice and strain over ice into a rocks glass.

PARADISE COCKTAIL
2 oz. Gin
3/4 oz. Apry
3/4 oz. Orange Juice
2 dashes of Orange Bitters

Shake with ice and strain into a chilled cocktail glass.

PARISIAN BLOND COCKTAIL
This is a vintage cocktail in the tradition of the classic Alexander, but in this case the liquor is rum and the cordial is Orange Curacao. The name remains a mystery to me.

1 oz. Rum
1 oz. Orange Curacao
1 oz. Heavy Cream

Shake all ingredients with ice and strain into a chilled cocktail glass. A drop or two of vanilla extract on the cream is an interesting garnish.

Peach Brandy Julep*
1/2 oz. Peach Brandy ( use Apry)
2 oz. VS Cognac
2 wedges of sweet ripe peach
2 sprigs of mint

Strip the leaves from one sprig of mint and muddle them together with the the peach brandy and peach wedges. Add the cognac and shake. Strain into a highball glass filled with crushed ice, stir until the out side of the glass frosts adding more crushed if necessary. Garnish with the second sprig of mint.
Note: if you want, substitute bourbon in place of cognac or use both- half and half.

PEACH COBBLER*
1 oz. Peachtree Schnapps
1 oz. Vodka
4 oz. Orange Juice
Soda

Build in a highball glass with ice and top with soda. Garnish with a slice of peach if in season.

PEACH MELISSA*
11/2 oz. Gosling’s Rum
1/2 oz. Simple Syrup
1 oz. Fresh Orange Juice
1/4 oz. Fresh Lemon Juice
1 oz. Peach Puree

Shake and strain into a cocktail glass.

PEARL HARBOR
3/4 oz. Vodka
3/4 oz. Midori
5 oz. Pineapple Juice

Shake and strain into an ice filled highball glass. Garnish with a slice of pineapple and a cherry. NOTE: Try an alternate version of this drink. Blend the above ingredients plus a scoop of vanilla ice cream and serve as a frozen drink.

PEGU COCKTAIL From Pegu Club, Burma

2 oz. Gin
3/4 oz. Curacao
2 wedges of lime
2 dashes Angostura Bitters

Muddle limes, Curacao, and bitters in the bottom of a mixing glass. Add gin and ice and shake. Strain into a chilled cocktail glass. Garnish with a lime peel.

PERFECT ROB ROY
Known as Affinity Cocktail in the ’20’2
2 1/2 oz. Scotch
1/2 oz. Italian Sweet Vermouth
1/2 oz. Italian Dry Vermouth
Dashes Angostura Bitters

Pour all ingredients over ice in a mixing glass and stir as you would a Martini. Strain into a chilled cocktail glass and garnish with a leon peel.

PICON COCKTAIL
1 1/2 oz. Amer Picon
1 1/2 oz. sweet vermouth

Shake well with ice and strain into a chilled cocktail/martini glass.

PICON PUNCH
2 oz. Amer Picon
3/4 oz. Fresh Squeezed Lemon Juice
1/2 oz. Grenadine
soda Water
Shake the first three ingredients well with ice and strain into a collins glass filled with crushed ice. top with soda or if you prefer a sweeter drink top with ginger ale. Garnish generously with fresh seasonla fruits.

PICON PUNCH 2
1 oz. Amer Picon
1/2 oz. Grenadine
1/2 oz. Brandy
Club Soda.

Shake the first three ingredients with ice and strain into an ice filled highball glass. Top with soda and garnish with a twist.

PIMMS CUP
1 1/2 oz. PIMMS #1
Club Soda or Sweet Soda

Combine ingredients in a highball glass and garnish with a spear of cucumber and slice of apple.

The English get extravagant with the garnish using many varieties of fruit and mint. Famous at Wimbledon time.

PIÑA COLADA
1 1/2 oz. Light Rum
1 oz. Myers rum
1 oz. of Coco Lopez
1 oz. of Cream
6 oz. Fresh Pineapple Juice
½ Cup Crushed Ice

Pour rum, coconut cream, cream, and pineapple juice in blender. Add ice. Blend for 15 seconds. Pour into a 12-oz. glass and garnish with a pineapple wedge and a maraschino cherry.

PINK GIN
2 oz. Gin
3 Dashes Angostura Bitters

Combine in an old fashioned glass. Garnish with a lemon peel. Note: Recipe originally called for Orange Bitters, which is difficult to find now, so use Angostura Bitters as a substitute.

PINK LADY
11/2 oz. Gin
1/4 oz. Grenadine
3/4 oz. Simple Syrup
1 oz. Heavy cream

Shake all ingredients with ice and strain into a small cocktail glass.

PINK SQUIRREL
3/4 oz. Creme de Noyaux
3/4 oz. White Creme de Cacao
11/2 oz. Heavy Cream

Shake all ingredients with ice and strain into a small cocktail glass.

Pirates Sour
2 oz. Beefeater Gin
1 ½ oz. Sour Mix
3 dashes Angostura Bitters
Float of Goldschlager
Shake the first three ingredients with ice, strain into a sour glass and float the Goldschlager.

PISCO SOUR
1 1/2 oz. Pisco
3/4 oz. Fresh Lemon
1 oz. Simple Syrup
Several drops of Angostura Bitters
One Small Egg White

Shake all ingredients with ice and strain into a small cocktail glass. Garnish with several drops of Angostura Bitters on top of the foam.

POUSSE CAFÉ
Pour carefully over the back of a spoon into a cordial glass the following ingredients in the order listed, layering one on top of the other:
Grenadine, Dark Cacao, Maraschino Liqueur, Green menthe, Blue Curacao, Triple Sec, Brandy

POINSETTIA
1/2 oz. Cointreau
2 oz. Cranberry Juice
4 oz. Champagne

Pour Cointreau and cranberry juice into a champagne flute and fill with champagne.

POWER SPICED TEA *
1 1/2 oz. Captain Morgan Spice Rum
1 1/2 oz. Simple Syrup
3/4 oz. Fresh Lemon Juice
3 oz. Iced Tea
Build this one in a highball glass with ice and garnish with fresh cut fruit of the season.

PRESBYTERIAN
1 1/2 oz. Bourbon
2 1/2 oz. Club Soda
2 1/2 oz. 7UP

Build in a highball glass. Garnish with a lemon peel.

PRESIDENT’S COFFEE
1 1/2 oz. Cherry Brandy
Coffee
Cream
make like an Irish Coffee.
Whip the cream with a couple drops of grenadine to turn it pink.

PRESTIGE COCKTAIL
1 ounce (30ml ) Bacardi 8 year old
1/4 ounce (10ml) Martini & Rossi dry vermouth
1/4 ounce (10ml) fresh lime juice
3/4 ounce (20ml) Falernum syrup
1 ounce (30ml) Pineapple juice
Shake with ice and strain into a chilled double cocktail glass. Decorate with a pineapple wedge and lime peel garnish.

PRINCE EDWARD
2 oz. Scotch
1/2 Lillet Blanc
1/2 oz. Drambuie
Orange slice

Combine all ingredients except orange slice and shake well with ice. Strain into chilled old-fashioned glass. Garnish with orange slice.

PURPLE HOOTER
1 1/2 oz. Vodka
1 oz. Chambord
1/2 oz. Lime juice

Shake all ingredients with ice and strain into 4 one ounce shot glasses, or serve up as a cocktail.

RAINBOW PUNCH* (bulk recipe for party)
32 oz. Orange Juice
32 oz. Pineapple juice
4 oz. Lime Juice
3 oz. Simple Syrup
8 dashes Angostura Bitters
2 oz. Grenadine
4 oz. Orange Curacao
4 oz. Light Rum
4 oz. Myers Rum

Top with half lemon lime soda and half club soda.
Garnish with fresh fruits and dust with nutmeg.

RAINBOW SOUR*
1 oz. Pineau Des Charentes
1 oz. Apry (Apricot by Marie Brizard)
3/4 oz. Fresh Lemon Juice
1/2 Simple Syrup

Shake all ingredients with ice and serve in a rocks glass. Garnish with cherry and an orange slice.

RAMOS FIZZ
Famous Eye-opener, one of the greats. The trade name is now the property of the Hotel Roosevelt.

1 1/2 oz. Gin
1/2 oz. Fresh Lemon Juice
1/2 oz. Fresh Lime Juice
1 1/4 oz. Simple Syrup
2 oz. milk
1 small egg white
2 drops of Orange Flower Water
Soda

Shake all ingredients with ice except the soda and strain into a highball glass without ice. Top with club soda. No garnish.

RED BEER
Add two ounces of tomato juice to a draft lager beer.

RED DEATH
3/4 oz. Vodka
3/4 oz. Southern Comfort
1/4 oz. Sloe Gin
1/4 oz. Triple Sec
1/4 oz. Roses Lime
1/4 oz. Grenadine
4 oz. Fresh Orange Juice
Shake and strain into an iced highball glass.

REDRUM HIGHBALL*
(For lack of a better name, we forgot to name this one.)
1 1/2 oz Bacardi Limon
1 1/2 oz. Raspberry Syrup
3 oz. Tonic Water

Build in a highball glass with ice and Garnish with fresh cut seasonal fruit.

RICARD TOMATE
2 oz. Ricard
1/4 oz. Grenadine

Fill with water and then add ice.
Sounds awful but it is surprisingly popular in France and surprisingly drinkable.

It is important with this drink that the ice be added last to prevent an unpleasant film or scaling effect on the surface of the drink.

RICKEY (See Gin Rickey)

RITZ COCKTAIL*
1 oz. Cognac
1/2 oz. Cointreau
1/4 oz. Maraschino Liqueur
1/4 oz. Fresh Lemon Juice
Champagne

Stir in a mixing glass all ingredients except the champagne. Strain into a martini glass and fill with champagne. Garnish with burnt orange peel.

This drink is my tribute to the Ritz Cocktails of Paris and Madrid.

ROB ROY
2 1/2 oz. Scotch
3/4 oz. Italian Sweet Vermouth
Dashes Angostura Bitters

Pour all ingredients over ice in a mixing glass and stir as you would a Martini. Strain into a chilled cocktail glassand garnish wih a lemon peel.