COCKTA I L S

Rye Whiskey
or A ged Tequila
Simple Syrup
Peychauds Bitters
A bsinthe Rinsed Eiskugel
L emon Twist
Rye Whiskey
Vermouth A ntica F ormula
Benedictine
Peychauds Bitters
A bsinthe Soaked Eiskugel
L emon Zest
Egg White
Rye Whiskey
Port Wine
L emon Juice
Sugar
Dry Gin
Dubonnet
Cherry Brandy
F resh Orange Juice
SA ZERA C
COCKTA I L .
CREOL E
CH RY SA N TH EMU M
COCKTA I L .
(I nterpretation)
EL KS OWN
COCKTA I L .
WEDDI N G
BEL L E
COCKTA I L .*
This is where the Creole Cocktail and the
Chrysanthemum Cocktail meet.
he Tr av el i ng Mi x ol ogi sts wi l l gi v e
credits to one of the most important
European barbooks, The Savoy Cocktail
Book. Written by legendary barman
H arry Craddock and first publis-
hed in 1930, this book made
Europe the epicenter of cock-
tail culture in the 30`s and
gave i mpor tant i nfl uence
for future generati ons of
bar tender s al l ar ound
the globe. During the
eveni ng they wi l l
br i ng back l ong
forgotten concoc-
tions and a few
ones al ter ed
to be sui t-
abl e for
the 21
st
centu-
ry.
T
www.traveling-mixologists.net
Cognac is the original basis for the Sazerac. A ll right,
then Cognac or Whiskey. U sing both is a cheat on history.
Straight Rye or Straight Bourbon would be the choices
for Whiskey.
1
*This one is for Bastian, who asked N ina to marry him.
The answer is Yes !
COCKTA I L S
L emon Juice, Sugar
Old Tom Gin
Soda Water
Symple Syrup
Maraschino
L emon Juice
Santa Cruz Rum
Champagne
Old Tom Gin
Maraschino
L emon Juice
Orange Bitters
L ime Juice
Chartreuse Verte
Dry Gin
Maraschino
Brandy, Curaao
Maraschino
Vanilla I ce Cream
Champagne
F ruits
Dry Gin
Benedictine
L emon Juice
Bitters
Cherry Brandy
Soda Water
TOM
COL L I N S.
SA N TA CRU Z
RU M DA I SY.
CA SI N O
COCKTA I L .
SPRI N G F EEL I N G
COCKTA I L .
(I nterpretation)
SOY ER-A U -
CH A MPA GN E
COCKTA I L .
STRA I TS
SL I N G.
The Real
Singapore Sling.
2
COCKTA I L S
OL D
FA SH I ON ED
COCKTA I L .
RU BY
F I ZZ.
Dark Spirit of Choice
Simple Syrup
A romatic Bitters
Orange Peel
L emon Juice
Sugar
Egg White
Grenadine
Sloe Gin
Soda Water
N EW ORL EA N S
GI N F I ZZ
a.k.a.
TH E RA MOS
GI N F I ZZ.
TROPI CA L
COCKTA I L .
L emon /L ime Juice
Sugar
Egg White
Dry Gin
Orange F lower Water
Sweet Cream
Soda Water
A romatic Bitters
Orange Bitters
Crme de Cacao
Maraschino
Dry F rench Vermouth
The idea of bringing egg white, lemon and cream
to form a foamy Juniper-Meringue topped with
fleurs dorange was far to gelataria-styled for a
N egr oni -on-the-Rocks dr i nker. F or the Gi n-
Tastic night on 1
st
F ebruary 2007, Jrg proposed
the Ramos as elementary. This precedent had
consequences in the foundation of The Traveling
Mixologists and established the Ramos Gin Fizz
as our first signature drink.
3
COCKTA I L S COCKTA I L S
PEGU CL U B
COCKTA I L .
(I nterpretation)
JOH N WOOD
COCKTA I L .
GRA N D
ROYA L
F I ZZ.
BEN TL EY
COCKTA I L .
DA N DY
COCKTA I L .
Peychauds Bitters
L ime Juice
Curaao
Dry Gin
I rish Whisky
Vermouth A ntica F ormula
L emon Juice
A quavit
A romatic Bitters
L emon & Orange Juice
Sugar
Dry Gin
Maraschino
Sweet Cream
Soda Water
Calvados
Dubonnet
Rye Whiskey
Dubonnet
A romatic Bitters
Curaao
L emon & Orange Peel
MON KEY
GL A N D
COCKTA I L .
BL OOD A N D
SA N D
COCKTA I L .
RATTL ESN A KE
COCKTA I L .*
A bsinthe
Grenadine
Orange Juice
Dry Gin
Orange Juice
Scotch Whisky
Cherry Brandy
Vermouth A ntica F ormula
Rye Whiskey
Egg White
Sweetened L emon Juice
A bsinthe
Why Peychauds, when the original drink asks for
Angostura and Orange Bitters? After being disappointed
with some sort of bittered Gin based Side Car, the
experiments resulted in a bar spoon full of Peychauds
Bitters. Result was a completely different drink with
almost the same ingredients on other proportions.
PORT WI N E
COCKTA I L .
(N o. 2.)
A romatic & Orange Bitters
Curaao, Port Wine
RH I N E WI N E
PU N CH .
Sugar, Sparkling Mineral Water
Rhine Wine, Brandy,
Maraschino, Tea
4 5
* So called because it will either cure
Rattlesnake bite, or kill Rattlesnakes,
or make you see them.