SPEC's Drink Recipes

NOTE:  Each cocktail title below has a link to info about the drink on the web, but this is not necessarily the recipe we included here on our site or used at a SPEC meeting.  At SPEC we pride ourselves on making our own (albeit sometimes only slightly) unique versions of classic cocktails.

From SPEC's fourth meeting, May 10, 2008:

Saffron Mango Lhasa

• Haagen-Dazs mango ice-cream

• saffron-infused vodka

• fresh mint

 Pour saffron-infused vodka over a scoop of ice cream. Garnish with mint.

Belle Tarragon

• 2 oz tarragon-infused vodka

• 2 oz ruby red grapefruit juice

• 1/2 oz simple syrup

• dash of aromatic bitters

• 1 oz club soda

Mix vodka, juice, simple syrup, & bitters together in a shaker.  Pour over ice into a glass with a sugar & tarragon rim.  Top with club soda.

Clove Sour

• 2 oz dry gin

• 3/4 oz lemon juice

• 1/2 oz Pink Cloves Cordial*

• 1/2 oz honey syrup

• 1/2 oz white grape juice

Combine gin, lemon juice, cloves cordial, honey syrup, and grape juice.  Shake vigorously.  Pour into a chilled martini glass.  Garnish with a lemon twist.

* Phillips of Bristol Old English Pink Cloves Cordial is distilled from Devon herbs & spices.  It is sold exclusively in the UK, and cannot be shipped to the United States.  Enjoy!

From SPEC's third meeting, March 28, 2008:

Fleur de Mai

• peach nectar

• vodka

• elderberry flower juice

Shake with ice & strain.  Garnish with an edible flower (though this served tonight is not).

French 75

• 5 oz champagne

• 1 oz dry gin

• 1/2 oz simple syrup

• 1/2 oz lemon juice

Combine sugar, lemon juice, and gin in a shaker full of ice.  Shake well, then pour into a champagne glass and top with champagne filling half way.  Garnish with a lemon twist.

Mint Mayfair

• 2 oz Hendricks gin

• 1/2 oz freshly squeezed lime

• 1/2 oz simple syrup

• 2 barspoons cucumber & mint

Muddle cucumber, mint, & lime juice, in a glass.  Add gin & ice, and shake well.  Strain into a chilled cocktail glass.  Garnish with a slice of cucumber.

From SPEC's second meeting, February 2, 2008:

Mulled Cider

• apple cider

• cinnamon stick

• cloves

• lemon zest

• dark Jamaican rum

Heat cider, cinnamon, cloves, & zest to a gentle simmer.  Serve with rum and a cinnamon stick.

Clover Club

• 2 oz gin

• 1 oz fresh lime juice

• 1/3 oz raspberry syrup

• 2 dashes Peychaud’s bitters

Put gin, lime juice, raspberry syrup, & bitters in a shaker with cracked ice.  Shake vigorously for one minute and strain into a cocktail glass.  Garnish with slice of lime.

The Sazerac Cocktail

• 1 ½ oz rye whiskey

• ¼ oz Pernod

• 3 dashes Peychaud’s bitters

• 1 sugar cube

Put sugar cube & bitters in a shaker, crush with a muddler, add whiskey, and mix together.  Coat a glass with Pernod and discard the extra liqueur.  Fill the glass with ice, add the sweetened whiskey & bitters mixture.  Garnish with a lemon twist.

From SPEC's first meeting, November 30, 2007:

Aspen Crud

• 5 scoops of French Vanilla ice cream

• 3 oz Jack Daniels bourbon

• milk, if necessary

Put ice cream in a blender and add the bourbon.  Blend until it’s the consistency of a milkshake.  Pour into a highball glass and serve with a spoon or straw.

The Vicious Circle

• 1 ¼ oz Grand Marnier

• ¾ oz Mount Gay Rum

• 2 oz passion fruit nectar

Put Grand Marnier into a shaker with plenty of ice.  Shake vigorously and strain into a rocks glass filled with ice.  (Thanks, Dorothy Parker!)

The Vesper

• 3 oz Gordon’s Dry Gin

• 1 oz Vodka

• 1 ½ oz Lillet

Pour Gin, Vodka and Lillet into a shaker with ice.  Shake until ice cold, and strain into a deep martini glass.  Garnish with a thin slice of lemon peel.