Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.

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Morton's the Steakhouse Cocktail Recipes

Old Fashioned (muddled) 1910-1920
This is the version we know today.

2 ounces Bourbon or Rye
3 dashes bitters
1 tsp sugar
2 orange slices
2 maraschino cherries
Splash water or soda
Muddle the bitters, sugar, one cherry, one orange and a splash soda.  Remove orange rind. Add bourbon, ice and soda (or water). Garnish with orange slice and cherry.

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DRY MARTINI

1 1/2 ounces Beefeater London Dry Gin
1 1/2 ounces French Dry Vermouth
1-2 dashes Orange Bitters

Stir (not shake) all ingredients with ice and twist orange or lemon peel over the top


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CHERRY BLOSSOM COCKTAIL
Morton's Steakhouse Recipe

2 oz Lindemans Kreik (Cherry Lambic)
4 oz Lunetta Prosecco
1/4 oz Three Olives Cherry Vodka
Fresh pitted cherry

Pour all ingredients into a mixing glass. Add 1/2 oz ice and stir for 5 seconds. Strain into a Champaign flute, and garnish with a fresh pitted cherry on a pick set across the top of the glass.

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Key Lime Margarita

2 key limes
2 oz. Patron Silver tequila
2 teaspoons agave nectar

Cut half of the limes into cubes. Cut the remaining half into wedges for garnish. Put the ice cubes in an empty cocktail shaker. With the back of a long handled spoon or a cocktail muddler, press on the lime pieces to release their juice and the essential oils in the lime rind.

Add the tequila, nectar, and the juice of the remaining lime. Fill the shaker with ice cubes and shake 22 times. Strain into a martini glass and garnish with a wedge of lime dropped into the glass.


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Caipirinha

1/2 lime, cut into 6 cubes
2 tablespoons simple syrup
2 oz. Lebion Cachaca
sprig of fresh mint

Put the lime into an empty cocktail shaker and with the back of a long handled spoon or a cocktail muddler, press on the lime pieces to release their juice and the essential oils in the lime rind. Add the syrup and Lebion Cachaca and muddle a few more times to blend the flavors. Add the crushed ice to fill the shaker and shake. Pour into a large collins glass and garnish with the mint sprig.

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Americano Cocktail

1 oz. sweet vermouth
1 oz. Campari
splash of club soda
1 round orange slice

Pour the vermouth and Campari into a cocktail shaker filled with ice. Shake very gently 2 to 3 times just to mix the ingredients. Strain the cocktail into a large highball glass filled with ice, and a splash of club soda to fill, and garnish with the orange slice.

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Morton's Champagne Cocktail

1 orange wedge
1-2 teaspoons cinnamon sugar
2 drops of peach bitters
1 sugar cube
1 oz. Grand Marnier
1 tablespoon Pama pomegranate liqueur
chilled champagne or sparkling wine

Rub the orange wedge around the rim of a champagne flute to moisten it. Dip the rim in the cinnamon sugar to coat. Drip the bitters on the sugar cube. Put the sugar cube in the bottom of the glass. Pour the Grand Marnier and pomegranate liqueur over the sugar cube. Fill the glass with the champagne and serve right away.

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Kentucky Derby Mint Julep

1 cup simple syrup
9 sprigs fresh mint
2 oz. Kentucky bourbon

Put 8 mint sprigs in the cooled syrup and refrigerate for about 8 hours to flavor the syrup. Fill a silver julep cup with crushed ice. Pour the bourbon and 1 tablespoon of the syrup over the ice. Stir Rapidly with a spoon to frost the outside of the cup. Garnish with the remaining sprig of mint.

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Cool as a Cucumber

4 thin cucumber slices
2 tablespoons lime juice
1 oz. St. Germain elderflower liqueur
1 1/2 oz. 100 proof vodka
ginger beer

Put 3 slices of cucumber, lime juice, and elderflower liqueur in a cocktail shaker and with the back of a long handled spoon or cocktail muddler, press on the cucumber slices and muddle until mashed and well mixed with the lime juice and liqueur. Add the vodka and then fill the shaker with ice. Shake vigorously and pour into a tall glass filled with ice. Top with a splash of ginger beer. Garnish with the remaining cucumber slice.

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Vodka Mortini

3 oz. vodka
1 large pitted green olive
1 teaspoon blue cheese

Pour the vodka into a cocktail shaker filled with ice. Shake 15 times. Strain into a chilled martini glass. Stuff the olive with blue cheese. Stuff the olive with blue cheese. Garnish with the olive.


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Gin Mortini

3 oz. gin
1 large pitted green olive
1 teaspoon blue cheese

Pour the gin into a cocktail shaker filled with ice. Shake 15 times. Strain into a chilled martini glass. Stuff the olive with blue cheese. Stuff the olive with blue cheese. Garnish with the olive.

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Manhattan

3 oz. bourbon
1 tablespoon Monin cherry syrup
splash of sweet vermouth
1 maraschino cherry, for garnish

Pour the bourbon, cherry syrup, and vermouth into a cocktail shaker filled with ice. Shake 15 times. Strain into a chilled martini glass and garnish with the cherry.

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Rob Roy

2 1/2 oz. Scotch
1 oz. sweet vermouth
lemon twist, for garnish

Combine the scotch and vermouth in a cocktail shaker willed with ice cubes. Shake vigorously 15 times. Strain into a chilled martini glass and garnish with a lemon twist.

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Morton's Cosmopolitan

2 oz. Ketel One Citroen vodka
.5 oz. Cointreau
.5 oz. Grand Marnier
2 tablespoons frozen Ocean Spray cranberry juice concentrate, undiluted
juice of 1 lime wedge
1 lime wedge, for garnish

Pour the vodka, Cointreau, Grand Marnier, cranberry puree and lime juice into a cocktail shaker filled with ice. Shake 15 times. Strain into a chilled martini glass. Garnish with a lime wedge.

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Espressotini

2 oz. Stolichnaya Vanil vodka
1 oz. Kahlua
3 tablespoons brewed and chilled espresso
1 teaspoon sugar
3 espresso beans, for garnish

Combine the vodka, Kahlua, espresso, and sugar in a cocktail shaker filled with ice cubes. Shake vigorously 25 times to create froth. Strain into a chilled martini glass and garnish with espresso beans on top of the froth.

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Chocolatini

2 tablespoon Hershey's Shell Topping
2-3 teaspoons chocolate syrup
1 orange slice
1 1/2 oz. Van Gogh Dutch Chocolate vodka
2 tablespoons half and half
1/2 oz. chocolate liqueur
1/2 oz. dark creme de cacao

Pour the topping into a chilled martini glass. Swirl the glass, angling it so that the topping covers the bottom of the glass and comes about halfway up the sides. The topping will harden quickly on contact with the cold glass. Return the glass to the refrigerator until ready to use, to give the chocolate time to set.

Spread the chocolate sugar on a small flat plate. Run the orange slice around the rim of the glass to moisten it. Dip the rim in the sugar to coat it. Pour the vodka, half and half, liqueur, and creme de cacao into a cocktail shaker filled with ice cubes. Shake 15 times. Strain into the martini glass and serve.

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Appletini

1 teaspoon ground cinnamon
1 teaspoon sugar
1 lemon wedge
1 tablespoon Monin green apple syrup
2 oz. Absolut Citron voka
1 1/2 oz. Dekuyper Sour Apple Pucker schnapps
1 tablespoon lemonade

Spread the cinnamon and sugar on a small flat plate. Rub the lemon wedge around the rim of a chilled martini glass. Dip the rim in the cinnamon sugar. Pour the apple syrup into the glass. Pour the vodka, schnapps, and lemonade into a cocktail shaker filled with ice cubes. Shake 15 times. Strain slowly into the martini glass so that the martini floats to the top of the syrup.

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Key Lime Mortini

2 teaspoons finely crushed graham crackers
1 lime wedge
2 oz. Licor 43
1 oz. Charbay vodka
1 tablespoon half and half
1 teaspoon fresh lime juice

Spread the graham crackers on a small flat plate. Rub the lime wedge around the rim of a chilled martini glass. Dip the rim in the graham crackers to coat. Pour the Licor 43, vodka, half and half, and lime juice into a cocktail shaker filled with ice cubes. Shake 15 times. Strain into the martini glass.

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Cadillac Margarita

2 oz. tequila
juice of 1/2 lime
1 oz. Cointreau
1/2 oz. Grand Marnier
1 tablespoon bottled margarita mix
margarita salt, to rim the glass
2 lime wedges

Pour the tequila, lime juice, Contreau, Grand Marnier, and margarita mix into a cocktail shaker filled with ice cubes. Shake 15 times. Spread the salt on a small plate. Rub one of the lime wedges around the rim of a chilled martini glass and dip it into the salt. Strain the margarita into the glass, squeeze the juice of the remaining lime wedge into the cocktail and serve.


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Mojito

3 fresh mint leaves
1 tablespoon simple syrup
1 1/2 oz. light Bacardi rum
2 tablespoon fresh lime juice
club soda

In a small bowl, mix two of the mint leaves with the syrup. with the back of a spoon, press the leaves to release their essential oils. Pour into a cocktail shaker filled with ice cubes. Add the rum and lime juice. Shake 5 times. Strain into a highball glass filled with a few ice cubes. Pour in the club soda to fill and garnish with the remaining mint leaf.


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Tom Collins

1 1/2 oz. gin
2 tablespoons fresh lemon juice
2 tablespoons simple syrup
club soda
1 cherry, for garnish
1 orange slice, for garnish

Pour the gin, lemon juice, and syrup into a cocktail shaker. Shake 5 times. Pour into a highball glass filled with a few ice cubes. Add the club soda to fill and garnish with the cherry and orange slice.

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Sloe Gin Fizz

1 oz. sloe gin
1 oz. gin
1 1/2 tablespoons fresh lemon juice
2 tablespoons simple syrup
club soda
1 orange slice, for garnish
1 maraschino cherry, for garnish

Pour the gins, lemon juice, and syrup into a cocktail shaker. Shake 5 times. Pour into a highball glass filled with a few ice cubes. Add the club soda to fill and garnish with the orange slice and cherry.

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Negroni

1 oz. gin
1 oz. sweet vermouth
1 oz. Campari
1 lemon twist, for garnish

Pour the gin, vermouth, and Campari into a cocktail shaker. Shake 15 times. Pour into an old fashioned glass fill with ice cubes and garnish with a lemon twist.

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Mimosa 

1/4 cup chilled fresh orange juice
4 ounces chilled champagne

Pour the orange juice into a champagne flute. Add the champagne and serve.

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Kir Royale

1/2 oz. creme de cassis
4 oz. chilled champagne

Pour the creme de cassis into a champagne flute. Add the champagne and serve.



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