the Pence family cookbook

Recipes in Category “Cocktails”

French 75

Cocktails Champagne Gin


  • 2 oz. gin
  • 1/2 tbsp. simple syrup
  • 1/2 oz. lemon juice
  • champagne


Mix the first three ingredients (or shake with ice), pour into champagne flute. Top with champagne.



Cocktails Gin


  • 2 dashes absinthe
  • 1 ounce dry vermouth
  • 2 ounces gin
  • 1 mint leaf


Shake liquid ingredients well with ice and strain into a chilled coupe. Garnish with mint leaf.

Rosie Schapp, New York Times

Mint Julep

Cocktails Mint Whiskey


  • 4 cups bourbon
  • 2 bunches fresh mint
  • 1 c. water
  • 1 c. sugar


Remove ~40 small mint leaves, wash, and place in bowl. Cover with 1/4 c. bourbon and soak for 15 minutes. Gather the leaves in paper towel and wring out over the bowl. Dip the bundle again, and repeat the process several times.

Prepare 1:1 simple syrup using the water and sugar; cool.

Pour 3 1/2 c. bourbon into a large bowl or pitcher. Add 1 c. of the simple syrup. Add the mint extract 1 tbsp. at a time until there is a mild mint taste to the mix (each batch is different). [CP: I used all of it the first time I made the recipe.] Refrigerate for at least 24 hours to meld flavors.

Fill a glass 1/2 full with shaved ice. Add a mint sprig. Fill the rest of the way with shaved ice. Fill glass with julep mixture and serve.

Bill Samuels, Food Network


Cocktails Fernet Whiskey


  • 2 oz rye
  • 1/2 oz. Fernet Branca
  • 1/2 oz. simple syrup
  • 1 dash Angostura bitters
  • 1 twist lemon peel


Stir and strain down into a double-old fashioned glass. Express the lemon oil and wipe the peel along the glass rim before you drop it in.

Kindred Cocktails

Kentucky Flower

Cocktails Stgermain Whiskey


  • 1 1/2 oz. bourbon
  • 1/2 oz. St. Germain
  • 1 oz. juice [good: cranberry cocktail, better: Simply Grapefruit, worse: 100% cranberry]
  • 1 egg white
  • 1 splash fresh lemon juice


Combine in a cocktail shaker. Shake vigorously without ice until frothy. Add ice and shake again, then double-strain into a cocktail glass. Garnish with a lemon wheel.

David Mangiantine, Bar Manager, Farmstead, via Spirit Magazine, Feb. 2013

The Smoking Gun

Cocktails Fernet Whiskey


  • 2 oz. Islay scotch
  • 3/4 tsp. Fernet Branca
  • 1/2 tsp. brown sugar simple syrup
  • 2 dashes bitters


Shake over ice, strain into small cocktail or scotch glass.

Mark Allen, Red Feather Lounge, Boise, ID, via Imbibe Magazine

Black Lily

Cocktails Fernet


  • 1.5 oz. Cointreau
  • 1 oz. Fernet Branca
  • .75 oz. Fresh Lime Juice


Shaken, strained over ice in a rocks glass. Garnished with an orange twist.

Kyle Ford, via San Francisco Cocktail Week

Jan’s Conundrum

Cocktails Rum Shrub


  • 2 1/4 oz. dark rum
  • 1/2 oz dry sherry
  • 1/2 oz. berry shrub
  • 3 dashes bitters
  • lemon twist


Stir ingredients with ice, garnish with twist.

Jamie Boudreau, spiritsandcocktails.com

Autumn Margarita

Cocktails Apple Tequila


  • 2 oz. good white tequila
  • juice of 1/2 a lime
  • 3 oz. fresh-pressed cider


Put all ingredients in a cocktail shaker with ice and shake vigorously. Pour into cocktail glass with a cinnamon-sugar rim. Garnish with a slice of fresh apple.

Mario Batali, New York Times Magazine


Cocktails Brandy Lemon


  • 3-4 dashes [6-8 mL] simple syrup
  • 2-3 dashes [3-6 mL] orange cordial (Cointreau)
  • juice of 1/2 lemon
  • 1 small wine-glass [3 oz?] brandy


Shake over ice, strain. Top with soda.

“Scientific Bar-Keeping,” 1884, Joseph W. Gibson (via Webtender)