The Mad Men Drinking Menu

“A Glass of Matt” 1 cube brown sugar Angostura bitters 1 oz. dark spiced rum ½ oz. St. Germaine Top off with Champagne Directions: Soak sugar cube in bitters and add in rum and St. Germaine. Top off with Champagne. Description: Brown sugar, a favorite baking ingredient, signifies my sweet nature when you first meet me, but it is soaked in bitter and sarcastic judgment to the core. Spiced rum evokes flavors of Christmas, a certain congenial warmth which is complemented by a pretentious and slightly effeminate French liquor. Champagne, the ultimate in luxury alcohols, alludes to the parties and my need to constantly come off as classy.

“Amelia’s Floridian Flurry” Ingredients: Watermelon Prosecco Agave Lime Ice Directions: Blend all ingredients to make a cold slurry and serve in a hurricane glass.

"An Occasion for Taxidermy" by Eric Rydin 2 parts sherried scotch (I used Macallan 12) 1 part egg whites 1 part ginger beer 1/4 lemon extract 1/4 agave nectar black pepper and ground cinnamon Shake well on ice and garnish with a cinnamon stick.

“Like Churchill” by Winston Nguyen 2 ½ oz. vodka ½ oz. olive brine Dash of dry vermouth Shake on ice and strain into a martini glass. Description: The utmost when it comes to old-fashioned class, the extra dirty martini should be shaken, not stirred, and preferably served by a brunette bartender named Krista. No olive garnish. I like the brine, not the olive.

“Mr. Sistrunk’s Cocktail” 2 oz Gin 1/2 oz Aperol 2 1/2 oz Limeade Lemon curl Directions: Combine all ingredients in a shaker with ice. Shake it like you're dancing. Serve in a flute glass with the lemon garnish. It should be just slightly pink in color. Why this describes me: The seemingly unrelated ingredients strikes a perfect blend that's not too sweet nor too bitter. So just like me, the variety of my interests come together in an unexpected surprise that's mysterious & complex but still approachable & refreshing.

“Jade in a Chilled Champagne Flute” (to represent my ceaseless strive to achieve the utmost class): - Infuse sugar cubes with ginger beer and a dash of bitters. (Although I appear sweet and feminine from the outside, I certainly come with a surprising bite qualified by my motorcycle license and grunts on the tennis court). - Stir in a spoonful of thyme-infused Agave nectar (the scent of fresh herbs characterizes my upbringing in rural Upper Saddle River). - Coat with brandy and light the concoction on fire to fuse and melt together my current personality (step one) with my roots (step two). - Pour a generous mouthful of Lillet Blanc, a smooth aperitif to represent my typically calm demeanor. - Top with Veuve Cliquot (The following is to be read with a pretentious, slightly sarcastic tone: The founder of the champagne company, Barbe-Nicole Cliquot Ponsardin, rose to enormous fame and fortune as the ruler of the wine empire after her husband's death. I consciously model my decisions after the richest business-woman of the era, so it would only be fit to infuse my drink with her). - Color with apricot liquor and garnish with two brandy-soaked apricots (a favorite late-night snack of mine and my father's).

“The Cattar” by Carolyn Attar: Bourbon, Fresh grated ginger OR strong ginger simple syrup, Lime juice, Splash grapefruit juice, Dash of peach bitters (but I'll settle for any type of bitters), Garnished with a piece of candied ginger. Why it's like me: It's sweet at first, but the ginger aftertaste gives you a spicy kick in the pants. Perfectly balanced.

“The Christine” 2 oz. sherry 1/2 oz. Grand Marnier 1/2 oz. brandy 1/2 oz. simple syrup 3 dashes cardamom bitters Orange rind Directions: Stir all ingredients in a rocks glass with a large cube of ice and garnish with rind.

“Kelcey’s Fruit Fizz” 2 parts gin 1 part St. Germaine 3/4 part lemon 1/4 simple syrup Dash orange bitters 1 egg white Muddled fruit (thinking strawberries or blueberries) Club soda Add everything to shaker WITHOUT ice to emuslify egg. Add ice, shake and strain, sans ice, into a collins glass. Top off with soda.

“The Rosen” by Andrea Rosen 2 oz. bourbon On almond milk ice cubes Garnished with orange zest

“The Kiwi” by Georgina McWhirter New Zealand's 42 Below fejoa vodka Cloudy apple juice Splash of prosecco Garnished with a slice of kiwi Directions: Combine all ingredients in a chilled flute and garnish. Description: Georgina’s drink, which unabashedly plays on her New Zealand origins.

“The Prim and Not-so-proper” by Victoria Jackson-Hanen: Freeze-dried berry sugar, for rim; 2 tbsp. blackberry preserves/jam, 2 oz. white rum, 3/4 oz. fresh lime juice, 3/4 oz. bAsil simple syrup. Directions: 1. Take a chilled (what type of glass do you want?) glass and line the rim with berry sugar. 2. In a cocktail shaker, combine preserves, rum, lime juice, and syrup with 3 cubes of ice. Shake for 30 seconds until combined and strain into glass. Directions for berry sugar: 2 C dried berries (strawberries, blueberries, or raspberries) 2 C sugar 1. Freeze the dried berries for 45-60 minutes until brittle. Pulverize berries in a blender until they make a fine dust. 2. Add in sugar and blend until the berries and sugar combine. Description: I am often told that the first impression of me is one of someone who is “prim and “proper,” but that this impression fades over time to something more interesting. This drink follows this dynamic, embracing the “prim” and slightly British side of my personality, while also containing something more underneath. The cocktail is served in a chilled glass, signifying the slightly cold exterior, but the drink contains flavours and spices that should warm up the drink quickly. It uses blackberry jam rather than the whole fruit which gives it a slight British feel. It also contains basil and cardamom, which are unusual but will go great with the blackberry. Basil also alludes to my apparently unusual pronunciation of the word, one of the last vestiges of my slight British accent. To top it all off, the shattered dust freeze-dried berries that line the rim give a molecular gastronomical component to the drink, since any cocktail that represents me would have to be somewhat academic.