Recipes should follow this general format:
Drink Name: Classic Margarita
1.5 oz Patrón Silver
1 oz Patrón Citronge
0.75 Fresh squeezed lime juice
0.25 oz simple syrup, to taste
Instructions for Building Cocktail: Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a Collins glass.
Garnish: Lime wedge. Optionally, salt half the rim of the glass with kosher salt.
Cocktails should be made from fresh ingredients when possible. Fresh product, including citrus juice (lemon, lime, grapefruit) is imperative; some fruits translate well to refrigerator or shelf stable products: pineapple, apple, mango, pear. Frozen purees from Perfect Puree or Boiron are preferable to shelf stable products where applicable.
Cocktails should be served in glassware of the appropriate style and size.
Recipes should specify which format of ice is preferred for the cocktail (crushed, large cube, spheres, etc).
Cocktails should be classics or de rigueur, but not reliant up on gimmicks.
The use of artificial mixes, colors, sweeteners, flavors or other ingredients is discouraged.
Sub-recipes for house-made, home-made or proprietary ingredients should be included with precise measurements and instructions.
Generally speaking, cocktails should not require more than 6 ingredients--many time-tested classics call for far fewer.
All cocktail recipes should specify a garnish. Garnishes should be natural, edible, and pertain to the drink.
In recipes, use the full name of the product i.e. “Roca Patrón Reposado”, not “Roca Repo.”
Do not use “bartender lingo” to describe the process. Use plain English that is understandable to consumers and professionals alike.
For the method, describe the full instructions in complete sentences so that someone who has never seen this recipe before could make it following your instructions.