Cocktail Recipes - Harvey Ltd

Cocktail Recipes

Margarita

INGREDIENTS

  • Coarse Salt
  • 1½ oz Tequila
  • ¾ oz Triple Sec
  • ¾ oz Simple Syrup
  • 2 Limes

TOOLS

  • Jigger
  • Citrus Press
  • Heavyweight Shaker

Take tumbler glass and rub lime wedge around rim of glass. Press rim into a wide, shallow dish of coarse salt. Using your jigger, pour tequila, triple sec & simple syrup into your shaker. Using citrus juicer, squeeze lime into shaker. Add ice. Shake, shake, shake! Pour entire mixture into salted tumbler. Add more ice as needed. Garnish with a lime wedge.

Manhattan

INGREDIENTS

  • 2 oz Bourbon ¾ oz Sweet Vermouth
  • 2–3 Dashes of Oranges Or Aromatic Bitters
  • 1 Orange and / or Cherries

TOOLS

  • Mixing Glass
  • Jigger
  • Julep Strainer
  • Bar Spoons

Using your jigger, measure and add all liquid ingredients to your mixing glass. And ice to mixing glass & stir gently with a bar spoon. Place strainer over mixing glass and pour mixture into a Martini glass. Use your channel knife to peel an orange twirl. Twist over glass to expel essential oils. Add to glass or throw away and add a cherry as garnish.

Old Fashioned

INGREDIENTS

  • 2 oz Bourbon or Rye
  • ½ – ¾ oz oz Simple Syrup
  • 2 – 3 Dashes of Aromatic or Orange Bitters
  • 1 Orange

TOOLS

  • Crystal Tumblers
  • Mixing Glass
  • Bar Spoon
  • Julep Strainer
  • Jigger

Using your jigger, measure and add all liquid ingredients to your mixing glass. Add ice to mixing glass and stir gently with a bar spoon. Place strainer over mixing glass and pour mixture into a tumbler glass filled with an ice sphere. Use your channel knife to peel an orange twirl. Twist over glass to expel essential oils and add as a garnish.

Bloody Mary

INGREDIENTS

  • 1½ oz. vodka
  • 2 oz. tomato juice
  • 1 tsp. Worcestershire sauce
  • ¾ tsp. freshly grated horseradish
  • 3 dashes hot sauce
  • 1 tsp. Bloody Mary seasoning
  • ¼ tsp. fresh lemon juice
  • 1 cup ice cubes
  • Celery for garnish
  • Collins Pickled Asparagus for garnish
  • Green olives for garnish

TOOLS

  • Mixing Glass
  • Faceted Cocktail Shaker
  • Jigger
  • Highball Glasses
  • Deco Cocktail Picks

In a mixing glass with ice combine vodka, tomato juice, Worcestershire sauce, horseradish, hot sauce, Bloody Mary seasoning and lemon juice. Stir until chilled and strain into a highball glass filled with ice. Garnish with celery, Collins pickled asparagus, and olives.

Sherry Spritz

INGREDIENTS

  • 1 oz Oloroso Sherry
  • 2 oz Rose Vermouth
  • 2 oz Prosecco
  • Orange Twist

TOOLS

  • Spritz Glasses
  • Champagne Saber
  • Jigger
  • Barspoon

Fill a Spritz glass with 5–6 medium ice cubes. Combine sherry and bitters. Stir until chilled (about 15 seconds). Top with prosecco and garnish with an orange twist.

Daiquiri

INGREDIENTS

  • 2 oz Rum
  • ½ oz Simple Syrup
  • ½ – 2 Limes

TOOLS

  • Heavyweight Shaker
  • Hawthorn Strainer
  • Jigger
  • Citrus Press

Using your jigger, measure and add rum & simple syrup to your cocktail shaker. Using citrus juicer, squeeze lime into shaker. Add Ice. Shake, shake, shake! Open shaker and lay Hawthorne Strainer across the top. Pour into a Martini glass or Coupe. Add lime wedge as garnish.

Moscow Mule

INGREDIENTS

  • 2 oz vodka
  • 2 Limes
  • 1 Bottle Ginger Beer
  • Mint (optional)

TOOLS

  • Jigger
  • Citrus Press
  • Moscow Mule Mug

Using your jigger, measure and add vodka to your Moscow Mule Mugs. Slice lime in half. Using a citrus juicer, squeeze each half of one whole lime into mug. Add Ice. Add ginger beer to mug until full. Garnish with lime wedge and or mint sprig.

Mint Julep

INGREDIENTS

  • 2 oz Bourbon
  • ½ oz Simple Syrup
  • Mint Leaves

TOOLS

  • Ice Bag & Mallet
  • Muddler
  • Jigger
  • Julep Strainer

Using your Viski Muddler, gently muddle 6-7 leaves in your julep cup. Be careful not to pulverize the mint. Using your Jigger, measure and pour bourbon and simple syrup into your julep cup. Fill Lewis Ice Bag with ice and smash with mallet. Scoop ice into cup with julep strainer. Add straw and mint for garnish.

El Diablo

INGREDIENTS

  • 1½ oz Tequila
  • 1 Lime
  • Ginger Beer
  • ¼–½ Crème de Cassis
  • Lime and/or Cherry to garnish

TOOLS

  • Heavyweight Shaker
  • Jigger
  • Citrus Press

Using your jigger, measure and add tequila to your cocktail shaker. Using citrus juicer, squeeze one half lime into shaker. Add Ice. Shake, shake, shake! Pour entire mixture into a tumbler or highball glass. Top with ginger beer. Slowly pour Crème de Cassis into glass. Add lime wedge and/or cherry as garnish.

Gimlet

INGREDIENTS

  • 1½ oz Vodka or Gin
  • ¾ Oz Simple Syrup
  • ½–2 Limes

TOOLS

  • Citrus Press
  • Heavyweight Shaker
  • Jigger
  • Hawthorne Strainer
  • Crystal Tumbler

Using your jigger, measure and add vodka or gin & simple syrup to your cocktail shaker. Using citrus juicer, squeeze lime into shaker. Add Ice. Shake, shake, shake! Open shaker and lay Hawthorne Strainer across the top. Pour into a tumbler glass filled with an ice sphere. Add lime wedge or wheel as garnish.

Horse's Neck

INGREDIENTS

  • 1½ oz Bourbon
  • 1 Lemon
  • 1 Ginger Beer

TOOLS

  • Jigger
  • Channel Knife
  • Gold Straw

Using a channel knife, peel one whole lemon from end to end. Place along inside of glass, add ice in steps as you spiral the lemon twirl around inside of glass. Using a jigger, measure and add bourbon. Top with ginger beer & add a straw.

Painkiller

INGREDIENTS

  • 1 oz Rum blend
  • 1 oz Plantation Stiggins Pineapple Rum
  • 2 oz Pineapple juice
  • 1 oz Coco Lopez
  • 1 oz Fresh orange juice

TOOLS

  • Cocktail Shaker
  • Crystal Tiki Glassware
  • Bar Spoon
  • Hawthorne Strainer
  • Jigger
  • Cocktail Straws

Mix all ingredients in a tin and shake vigorously without ice. Pour over crushed or pebble ice in collins or appropriate tiki glass. Garnish with grated nutmeg and enjoy!

5th Sense

INGREDIENTS

  • 1 ½ oz Street Pumas Gin
  • ½ oz St. George Pear Brandy
  • ½ oz La Quintinye Dry Vermouth
  • ½ oz Fresh lemon juice
  • ½ oz Bay syrup (simple syrup steeped with bay leaves)
  • 3 Drops of Bitterman's Scarborough Bitters
  • Bay leaf to garnish

TOOLS

  • Cocktail Shaker
  • Coupe Glass
  • Bar Spoon
  • Hawthorne Strainer
  • Jigger

Mix all ingredients in a tin, add ice and shake. Strain into Coupe. Garnish with bay leaf and enjoy!

Matcha Me

INGREDIENTS

  • 1 ½ oz Gin
  • 1 bar spoon matcha powder
  • 4 drops rose water
  • ¾ oz mint Demerara Syrup
  • ¾ oz lime juice
  • 1 pinch of salt
  • ½ oz Fever Tree Club Soda

TOOLS

  • Cocktail Shaker
  • Bar Spoon
  • Hawthorne Strainer
  • Jigger

Combine all ingredients (except club soda) in cocktail shaker; shake + strain into tumbler, fill with pebble ice and top with club soda.

The Garden 75

INGREDIENTS: Serves 1
  • 2 dashes Bitter Gringo Savory Bitters
  • 2 Fresh Strawberries
  • 4 Fresh Mint Leaves
  • ½ oz Simple Syrup
  • ½ oz Lemon Juice
  • 1 oz St. George Pear Brandy
  • 3 oz Dry Sparkling Wine
  • Garnish: Fresh Strawberry + Fresh Mint

TOOLS

  • Cocktail Shaker
  • Citrus press
  • Mesh Cone Strainer
  • Large Jigger
  • Muddler

Muddle strawberries and mint leaves in a cocktail shaker, then add the bitters, syrup, lemon, brandy, and ice. Shake well until very cold. Add a touch of the sparkling wine to the champagne flute glass and then double strain the cocktail slowly into the glass. Finish by topping with the remaining sparkling wine. Garnish with a strawberry and a fresh mint top.

Pacific Fog

INGREDIENTS

  • 3 oz heavy cream
  • ¼ oz simple syrup
  • 1 oz Earl Grey vodka
  • ¾ oz vanilla syrup
  • 3 oz hot water
  • 3 dashes cinnamon tincture

TOOLS

  • Cocktail Shaker
  • Jigger
  • Hawthorne Strainer
  • Bar Spoon
  • Nick + Nora Glass
  • Mixing Glass

Hand Whipped Cream:

Put the heavy cream and simple syrup into the cocktail shaker. Include the Hawthorne strainer's spring and shake until thick enough to pour on top of a cocktail without sinking.

Cocktail:

Pour early grey vodka, vanilla syrup, hot water, and 3 dashes of cinnamon tincture into your mixing glass and stir. Pour into your Nick and Nora glass & top with hand whipped cream. Garnish with fresh grated Canela Suelta cinnamon.

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