Lemon Aid Vodka
Pare/shave the zest off 5 unwaxed lemons, try not to get any pith.
Put this in a large clean jar that will take at least 2 litres and pour over 1 litre of vodka.
Put on a tight fitting lid and leave for a week.
Give it a shake every day.
After a week put 750g of caster sugar in a bowl and pour over 700ml of boiling water, stir it until the sugar has all dissolved.
Pour it into the jar with the lemon zest and vodka and leave for another week.
Shake everyday again.
After that has been left for a week strain it into bottles and add a few strips of lemon zest.
Enjoy and it's best served very cold.
Put this in a large clean jar that will take at least 2 litres and pour over 1 litre of vodka.
Put on a tight fitting lid and leave for a week.
Give it a shake every day.
After a week put 750g of caster sugar in a bowl and pour over 700ml of boiling water, stir it until the sugar has all dissolved.
Pour it into the jar with the lemon zest and vodka and leave for another week.
Shake everyday again.
After that has been left for a week strain it into bottles and add a few strips of lemon zest.
Enjoy and it's best served very cold.
Chocolate Vodka
one third of a bottle of vodka
2 slabs of your favourite plain chocolate
Break the chocolate into pieces small enough to fit down the neck of the bottle and watch them sink into the clear liquid.
Put the lid on and immerse the bottle in a pot of warm water for about 10 minutes.
As the water heats the vodka it gently melts the chocolate and the two become infused.
What you end up with is a sweet-chocolatey-goodness that’s positively lethal.
Serve as a shooter or pour over ice cream.
If you’re really feeling playful, substitute the chocolate with other sweeties – anything from smarties to jelly-babies
2 slabs of your favourite plain chocolate
Break the chocolate into pieces small enough to fit down the neck of the bottle and watch them sink into the clear liquid.
Put the lid on and immerse the bottle in a pot of warm water for about 10 minutes.
As the water heats the vodka it gently melts the chocolate and the two become infused.
What you end up with is a sweet-chocolatey-goodness that’s positively lethal.
Serve as a shooter or pour over ice cream.
If you’re really feeling playful, substitute the chocolate with other sweeties – anything from smarties to jelly-babies
“Buckin’ Mule” Apple Pie Moonshine Recipe – 40 proof (20% alcohol)The Basic recipe will make 40 proof apple pie moonshine. It’s how most folks make it and is a perfect balance of alcohol, apple flavor, and spices.
Step 1 -Combine the following ingredients:
- 1 entire apple pie moonshine spice mix tin.
- 6 cups of 80 proof grain alcohol (vodka works just fine for this).
- 4 cans (48 fl. oz) of thawed frozen apple juice concentrate.
Step 3 -Filter the ingredients through a fine wire mesh strainer (or cheesecloth, or coffee filter). Transfer into quart jars (you’ll need 3). If you want you can pull the cinnamon sticks out of the spent spices and re-add one to each quart. You know, to make it look pretty.
At this point, your apple pie shine is ready to drink! We suggest refrigerating if you don’t drink it all immediately.
“Ruckus Juice” Apple Pie Moonshine Recipe – 75 Proof (37.5% alcohol)The High Octane recipe will make 75 proof apple pie moonshine. Everybody better hold on tight, cause you’ll be coming in hot on this one. This is a great recipe that kicks the whole thing up a notch with the addition of higher proof alcohol.
Step 1 -Combine the following ingredients:
- 1 apple pie moonshine spice mix tin.
- 6 cups of 150 proof grain alcohol (any clear flavorless 150 proof alcohol will work).
- 4 cans (48 fl. oz.) of thawed frozen apple juice concentrate.
- OPTIONAL: add 1/4 cup of brown sugar to balance additional alcohol.
Step 3 -Filter the ingredients through a fine wire mesh strainer (or cheesecloth, or coffee filter). Transfer into quart jars (you’ll need 3). If you want you can pull the cinnamon sticks out of the spent spices and re-add one to each quart. You know, to make it look pretty.
At this point, your apple pie shine is read to drink. We suggest refrigerating if you don’t drink it all immediately.
“Fire On The Mountain” Apple Pie Moonshine Recipe – 95 Proof (47.5% alcohol)The “Red Line” recipe will make 95 proof apple pie moonshine. This recipe right here isn’t for amateurs. It makes the kind of apple pie moonshine that sneaks up on you, grabs hold, and makes you wonder “what in the heck happened last night” when you wake up the next morning. Hold on to your livers, cause it could be a wild ride!
Step 1 -Combine the following ingredients:
- 1 apple pie moonshine spice mix tin.
- 6 cups of 190 proof grain alcohol (Everclear).
- 4 cans (48 fl. oz.) of thawed frozen apple juice concentrate.
- OPTIONAL: add 1/2 cup of brown sugar to balance additional alcohol.
Step 3 -Filter the ingredients through a fine wire mesh strainer (or cheesecloth, or coffee filter). Transfer into quart jars (you’ll need 3). If you want you can pull the cinnamon sticks out of the spent spices and re-add one to each quart. You know, to make it look pretty.
At this point, your apple pie shine is ready to drink! We suggest refrigerating if you don’t drink it all immediately.
Michelada
1 large glass
1 lime
Coarse salt
4-5 ice cubes
About 50ml tomato juice
A few dashes hot sauce (ideally a Mexican sauce such as Cholula but Tabasco is an acceptable if rather more acidic-tasting alternative)
A few dashes Worcestershire sauce
1 bottle or can of beer (use a light Mexican beer such as Corona for authenticity but, really, whatever lager you've got to hand will be fine)
Wet the rim of the glass with a wedge of lime and dip it in the salt.
Save another wedge of lime as garnish and squeeze the juice from the rest of the fruit into the glass.
Drop in the ice cubes, pour the tomato juice and sauces over them, and fill the glass with beer (use any that's leftover to top-up the drink as you go).
Stir gently and pop the wedge of lime on the rim.
There are endless permutations of the recipe: many eschew the tomato juice or suggest the inclusion of more lime juice, pepper or soy sauce. Some recommend using a chilled glass but, if you're chucking in ice cubes anyway, it's not really necessary. After trying various permutations, I've discovered that I prefer no more than a snifter of tomato juice and a generous dose of a potent hot sauce - otherwise it can be too much like drinking a large glass of gazpacho. If you really want to get the party started, bung in a shot of tequila too.
1 lime
Coarse salt
4-5 ice cubes
About 50ml tomato juice
A few dashes hot sauce (ideally a Mexican sauce such as Cholula but Tabasco is an acceptable if rather more acidic-tasting alternative)
A few dashes Worcestershire sauce
1 bottle or can of beer (use a light Mexican beer such as Corona for authenticity but, really, whatever lager you've got to hand will be fine)
Wet the rim of the glass with a wedge of lime and dip it in the salt.
Save another wedge of lime as garnish and squeeze the juice from the rest of the fruit into the glass.
Drop in the ice cubes, pour the tomato juice and sauces over them, and fill the glass with beer (use any that's leftover to top-up the drink as you go).
Stir gently and pop the wedge of lime on the rim.
There are endless permutations of the recipe: many eschew the tomato juice or suggest the inclusion of more lime juice, pepper or soy sauce. Some recommend using a chilled glass but, if you're chucking in ice cubes anyway, it's not really necessary. After trying various permutations, I've discovered that I prefer no more than a snifter of tomato juice and a generous dose of a potent hot sauce - otherwise it can be too much like drinking a large glass of gazpacho. If you really want to get the party started, bung in a shot of tequila too.
Apple Pie Moonshine
Ingredients:
1/2 gallon apple juice
1/2 gallon apple cider
4 cinnamon sticks
1 whole clove
1 cup white sugar
1 cup brown sugar
3 cups 190 proof grain alcohol (such as Everclear®)
2 cups vanilla vodka
Directions:
Bring the apple cider, apple juice, cinnamon stick, whole clove, white sugar, and brown sugar together in a large pot to the boil; reduce heat to medium low and simmer for 20 minutes.
Remove from heat and cool completely.
Stir the grain alcohol and vanilla vodka into the cooled mixture.
Pour into bottles and refrigerate.
1/2 gallon apple juice
1/2 gallon apple cider
4 cinnamon sticks
1 whole clove
1 cup white sugar
1 cup brown sugar
3 cups 190 proof grain alcohol (such as Everclear®)
2 cups vanilla vodka
Directions:
Bring the apple cider, apple juice, cinnamon stick, whole clove, white sugar, and brown sugar together in a large pot to the boil; reduce heat to medium low and simmer for 20 minutes.
Remove from heat and cool completely.
Stir the grain alcohol and vanilla vodka into the cooled mixture.
Pour into bottles and refrigerate.
Party Drinks & Shooters
A Day at the Beach 1 oz Coconut rum 1/2 oz Amaretto 4 oz Orange juice 1/2 oz Grenadine Pineapple wedge Strawberry Serve in: Highball glass. Shake Rum, Amaretto, and Orange Juice in a shaker filled with ice. Strain over ice into a highball glass. Add Grenadine and garnish with a Pineapple Wedge and a Strawberry.
A Furlong Too Late 2 oz Light rum 4 oz Ginger beer 1 Lemon , twist Pour the rum and ginger beer into a highball glass almost filled with ice cubes. Stir well. Garnish with the lemon twist.
A midsummer night dream 2 oz Vodka 1 oz Kirschwasser 1 tsp. Strawberry liqueur 5 Strawberries , fresh Schweppes Russian Mix the strawberries in a blender Pour it together with the vodka, Kirschwasser and strawberry liqueur over ice in a shaker. Shake well and pour in a highball glass. Fill up with the Russchian water
A Piece of Ass 1 shot Amaretto 1 shot Southern Comfort Ice cubes Top off with Sour mix Serve in: Highball glass. Put ice in glass. Pour in shots. Fill with Sour Mix.
A Sunny Delight 1 shot Triple sec 3 shots Lemon vodka 1 shot Club soda Lemon Fill with Sunny delight Serve in: Mason jar. Using shot glasses in a cannery style Mason jar, pour the vodka and the triple sec together. Then squeeze the lemon lightly, and place it on the rim. Fill the glass with Sunny Delight, then add a shot of Club Soda.
Absinthe #1 1 pt Vodka 2 tsp. Wormwood , crumbled 2 tsp. Anise seeds, crumbled 1/2 tsp. Fennel seeds 4 Cardamom , pods 1/2 tsp. Coriander , ground 2 tsp. Angelica root , chopped Steep wormwood in vodka for 48 hours. Remove, add the rest and steep for one week. Age.
Absolut Sex .75 oz Absolut Kurant .75 oz Midori melon liqueur 1 oz Cranberry juice splash Sprite or 7-up Shake Absolut Kurant, Midori, and Cranberry juice in shaker with ice: Strain into rocks glass: Splash of seven on top. Absolut Sex.
Absolut Stress #1 1/2 oz Absolut Vodka 1/2 oz Malibu rum 1/2 oz Peach schnapps 1 oz Orange juice 1 oz Pineapple juice 1 oz Cranberry juice Serve in: Collins glass. Pour all ingredients into a mixing tin and shake with ice. Pour into a Collins glass. No garnish.
Absolut Stress #2 1/2 oz Absolut Vodka 1/2 oz Peach schnapps 1/2 oz Coconut liqueur 1 1/2 oz Cranberry juice cocktail 1 1/2 oz Pineapple juice Mix well. Garnish with Orange and Cherry. Enjoy
Absolutely Screwed Up 1 shot Absolut Citron 1 shot Orange juice 1 shot Triple sec fill to top Ginger ale Serve In: Collins glass. Shake it up it tastes better that way, but you can stir it if you want. 6 of those and you will be wasted for the rest of the night.
Acapulco Zombie 1 shot Vodka 1 shot Tequila 1 shot Rum 1 dash Creme de menthe Orange juice Grapefruit juice Pour the alcohol in first, then finish off the glass with the two juices. Also, remember, just a little Creme de Menthe, not too much!
Acapulco 1 1/2 oz Light rum 1 1/2 tsp. Triple sec 1 tblsp Lime juice 1 tsp. Sugar 1 Egg white 1 Mint sprig Serve in:Old-fashioned glass. Combine and shake all ingredients (except mint) with ice and strain into an old-fashioned glass over ice cubes. Add the sprig of mint and serve.
Acid Cookie 1/4 oz Rumpleminze 1/4 oz Bailey's Irish cream 1/4 oz Butterscotch schnapps 1/4 oz Bacardi 151 proof rum splash Cream Serve in: Shot glass. Mix liquor together. Add Cream. Shake Well. Strain & Serve
ACID 1 oz Bacardi 151 proof rum 1 oz Wild Turkey , 101 proof Serve in: Shot glass. Poor in the 151 first followed by the 101 served with a Coke or Dr. Pepper chaser.
Adam Bomb 1 part Rum (Ron Bacardi)1 part Vodka (Absolut)1 part Tequila (Jose Cuervo)1/2 part Triple sec Fruit 1/2 glass Ice Salt or sugar 1-3 pt Fruit juice Serve in: Margarita/Coupette glass. Add ice to blender (or to glass if prefer on the rocks) then fruit, and fruit juice depending on personal preference then add the Rum, Vodka, Tequila, and triple sec. blend till smooth, rim glass with sugar or salt and pour mixtu re in. garnish with lemon or lime slice.
Adios Mother fucker 1 oz Kahlua 1 oz Tequila Serve in: Shot glass. Layer in a shot glass
After sex 2/3 oz. Vodka 1/3 oz. Creme de banana Orange juice Serve in: Highball glass. Pour the vodka and creme over some ice cubes in a tall glass and fill up with juice. to make it beautiful make the top of the glass with a grenadine and sugar
Afterburner #1 1/2 shot Aftershock 1/2 shot Bacardi 151 proof rum Serve in: Shot glass. pour both ingredients and let them mix some(you can stir it some to help it out)
Afterburner #2 1 oz Vodka , Absolut recommended 1/2 oz Tabasco sauce Serve in: Shot glass. pour 1 shot a vodka pour 1/2 shot of Tobacco sauce in separate shot glass (take vodka shot immediately followed by the Tobacco shot.)
Alabama Slammer 1 oz Southern Comfort 1 oz Amaretto 1/2 oz Sloe gin 1 dash Lemon juice Serve in: Highball glass. Pour all ingredients (except for lemon juice) over ice in a highball glass. Stir, add a dash of lemon juice, and serve.
Alexander (Original)2/3 oz. Gin 2/3 oz. Creme de cacao 2/3 oz. Cream Serve in: Cocktail glass. Shake all on Ice and strain into a Cocktail Glass.
Alexander Cocktail No. 1 1 oz Gin 1 oz white Creme de cacao 1 oz Light cream Nutmeg Serve in: Cocktail glass. Shake all ingredients (except nutmeg) with ice and strain into a cocktail glass. Sprinkle nutmeg on top and serve.
Alexander Cocktail No. 2 1 oz Brandy 1 oz white Creme de cacao 1 oz Light cream Serve in: Cocktail glass. Shake all ingredients (except nutmeg) with ice and strain contents into a cocktail glass. Sprinkle nutmeg on top and serve.
Alexander's Big Brother 2 oz Gin 1/2 oz Blue Curacao 1/2 oz Heavy cream Serve in: Cocktail glass. In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Alexander's Sister 1 1/2 oz Gin 1 oz Creme de menthe (green)1 oz Heavy cream 1/8 tsp. Nutmeg , grated Serve in: Cocktail glass. In a shaker half-filled with ice cubes, combine the gin, creme de menthe, and heavy cream. Shake well. Strain into a cocktail glass and garnish with the nutmeg.
Alien Urine Sample 3/4 oz Midori melon liqueur 3/4 oz Peach schnapps 3/4 oz Malibu rum 3/4 oz Creme de banana Sweet and sour 1 splash Club soda 1/2 oz Blue Curacao Hand shake or blend with ice the liqueur with the sour. Strain the drink from the ice into a pounder glass. Float Blue Curacao before serving
Amaretto Alexander 1 shot Amaretto 1 shot Creme de cacao Fill with Cream Serve in: Brandy snifter. Combine liqueurs in shaker along with cream and ice. Shake and strain into a brandy snifter. Garnish with a sprinkle of nutmeg.
Amaretto Sour Amaretto Sour mix Shake & Serve.
Amaretto Sour #2 1 jigger Amaretto Juice of 1/2 Lemon Ice Maraschino cherry Serve in:Old-fashioned glass. Rub the rim of an old fashioned glass with lemon, and dip repeatedly into granulated sugar until it has a good "frosted" rim. Shake a jigger of Amaretto with the juice of 1/2 a lemon. Strain into glass and add ice. Garnish with a Maraschino Cherry.
Amaretto Stone Sour #1 1 1/2 oz Amaretto 4 oz Orange juice 4 oz Sour mix Add Amaretto, OJ, and Sour in a tub over ice.
Amaretto Stone Sour #2 2 oz Sour mix 2 oz Amaretto 2 oz Tequila add splash Orange juice Serve in: Highball glass. In a shaker tin with ice, add sour mix, tequila, Amaretto. Shake well. Strain into highball glass. Add a splash of OJ. Garnish with orange slice and a cherry.
Amaretto Sweet & Sour Amaretto Sweet and sour mix Midori melon liqueur Pineapple juice Serve in: Margarita/Coupette glass. Fill the blender with 3/4 ice. Add sweet & sour mix to the top of the ice. Add about 1" of pineapple juice, 1/2" of melon liqueur, and 1/2 to 1/4" of Amaretto. Then blend the mix until it is of margarita consistency or thinner.
American Flag 1/3 Grenadine 1/3 Creme de cacao 1/3 Blue Curacao Serve in: Shot glass. When properly prepared this shot will look red, white and blue. First poor in 1/3 grenadine. Then the White Cream de cacao should be poured in over a bar spoon. Finally the Blue Curacao can be poured in the same way.
Angel's Tit 1/4 oz white Creme de cacao 1/4 oz Cherry liqueur 1/4 oz Half-and-half Top with Cherry Serve In: Cocktail glass. Pour ingredients into glass in order given, carefully so each layer floats on top of the previous one with mixing. Chill for 1/2 hour before serving.
Antifreeze 1/2 oz Vodka 1/2 oz Blue Curacao 1/2 oz Bacardi 151 proof rum 1/2 oz Peppermint schnapps Serve In: Shot glass. chill w/ ice cubes in shaker. Pour into rocks glass or split into two shots
Antifreeze #2 2 oz Smirnoff Vodka 2 tsp. Lemon-lime mix 1 cup Water Serve in: Whiskey sour glass. Add vodka to glass over ice. Then add water and lemon lime mix. Stir until all is dissolved.
Anti Freeze 1 package Hot chocolate mix 1 1/4 oz Peppermint schnapps 6 oz boiling Water 1 stick Peppermint 1 Maraschino cherry Whipped cream Serve in: Coffee mug. Pour the hot chocolate mix into a 9 ounce glass mug. Add the schnapps and boiling water. Stir Well. Top with a swirl of whipped cream. Garnish with the cherry and peppermint stick.
Aquarius 1 1/2 oz. blended whiskey 1/2 oz. cherry brandy 1 oz. cranberry juice shake, strain into lowball glass.
B-52 #1 1/3 shot Kahlua 1/3 shot Amaretto 1/3 shot Bailey's Irish cream Serve In: Shot glass. Layer the Kahlua, Amaretto, and Irish Cream into a shot glass in that order. After drinking, notice the Vapor Trails.
B-52 #2 Kahlua Bailey's Irish cream Grand marnier Layer equal parts in the order given.
Bacardi Cocktail 1 1/2 oz Light rum 1 oz Lime juice 1 tsp. Grenadine Serve in: Cocktail glass. In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Bahama Mama 1/4 oz Coffee liqueur 1/2 oz Dark rum 1/2 oz Coconut liqueur 1/4 oz 151 proof rum juice of 1/2 Lemon 4 oz Pineapple juice Serve in: Collins glass. Combine all ingredients and pour over cracked ice in a Collins glass. Decorate with a strawberry or cherry and serve.
Bahama Mama #2 1/2 oz Lemon juice 2 oz Orange juice 2 oz Pineapple juice 1 1/2 oz Rum 1 oz Coconut rum 1/2 oz Cherry Heering 1/2 oz Grenadine Serve in: Hurricane glass. Shake with cracked ice. Serve in a 12 oz. glass. Garnish with a cherry and 1/2 slice orange in a tooth pick.
Bald Pussy 1 1/2 shot Melon liqueur 1 shot Lime vodka 1 shot Absolut Vodka 1 shot Triple sec 1 1/2 shot Blueberry schnapps 1 splash Lime juice 1 splash 7-Up Serve in: Highball glass. Start at the top and venture your way to the bottom. Pour over ice and shake it on home! Pour in a highball glass and give 2 or 3 big gulps.
Banana Daiquiri 1 1/2 oz Light rum 1 tblsp Triple sec 1 Banana 1 1/2 oz Lime juice 1 tsp Sugar 1 Cherry Serve in: Champagne flute. Combine all ingredients (except for the cherry) with 1 cup crushed ice in an electric blender. Blend at a low speed for five seconds, then blend at a high speed until firm. Pour contents into a champagne flute, top with the cherry, and serve.
Bay Breeze 3 parts Stoli Vodka 1 part Cranberry juice 1 part Pineapple juice Serve in: Highball glass. First, add cubed ice, then add the three parts Stoli, then add the pineapple juice and last but not least, add the cranberry juice for color.
Bellini 6 oz Champagne 1 oz Peach schnapps Stir
Bermuda Highball 3/4 oz Brandy 3/4 oz Gin 3/4 oz Dry Vermouth Carbonated water twist of Lemon Serve In: Highball glass. Pour brandy, gin, and dry vermouth into a highball glass over ice cubes. Fill with carbonated water and stir. Add the twist of lemon and serve.
Bermuda Rose 1 1/2 tsp Apricot brandy 1 1/4 oz Gin 1 1/2 tsp Grenadine Serve In: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
Between The Sheets 1 oz Brandy 1 oz Light rum 1 oz Triple sec 1 oz Lemon juice Serve In: Cocktail glass. In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Black Death 1/4 oz Kahlua 1/4 oz Sambuca (Romana)1/4 oz Bailey's Irish cream 1/4 oz Half-and-half Serve in: Pousse cafe glass. In a layering glass, layer the ingredients in the following order: Kahlua, Romana Sambuca, Bailey's, and half and half.
Black Devil 1/2 oz Dry Vermouth 2 oz Light rum 1 Black olive Serve In: Cocktail glass. Stir rum and vermouth with cracked ice and strain into a cocktail glass. Top with the black olive and serve.
Black Russian 3/4 oz Coffee liqueur 1 1/2 oz Vodka Serve in:Old-fashioned glass. Pour ingredients over ice cubes in an old-fashioned glass and serve.
Black Russian #2 1 oz. Vodka (Stoli)1 oz. Coffee liqueur (Kaluha)5 oz. Coca-Cola Serve In: Highball glass. Pour Stoli, Kaluha into highball over ice. Top with Coke and serve.
Black Russian #3 1 1/2 oz Vodka (Smirnoff)1 oz Kahlua Ice cubes Squeeze of fresh Orange Serve in:Old-fashioned glass. Stir briefly or until spoon disintegrates.
Bloody Bitch 2 part grapefruit Juice 1 part vodka 1 shot grenadine Pour over shaved ice in a frosted glass. Add lime wedge. (optional)
Bloody Maria 1 oz Tequila 2 oz Tomato juice 1 dash Lemon juice 1 dash Tabasco sauce 1 dash Celery salt 1 slice Lemon Serve in:Old-fashioned glass. Shake all ingredients (except lemon slice) with cracked ice and strain into an old-fashioned glass over ice cubes. Add the slice of lemon and serve.
Bloody Mary 1 1/2 oz Vodka 3 oz Tomato juice 1 dash Lemon juice 1/2 tsp Worcestershire sauce 2-3 drops Tabasco sauce 1 wedge Lime Serve in:Old-fashioned glass.Shake all ingredients (except lime wedge) with ice and strain into an old-fashioned glass over ice cubes. Add salt and pepper to taste. Add the wedge of lime and serve.
Blow Job #1 1.5 oz Amaretto Whipping cream Serve in: Shot glass. Pour Amaretto into shot glass, top with whip cream. Drink with hands behind back in one smooth motion
Blow Job #2 1/2 oz Butterscotch schnapps 1/2 oz Irish cream (Bailey's) Whipped cream Serve in: Shot glass. Layer the butterscotch schnapps and Irish Cream by pouring the Irish Cream over the back of a spoon. Spray the Whipped cream on top, pile it about 1-2 inches high. This shot must be taken without using your hands. Pick up the shot glass between your lips and tilt back.
Blow Job #3 Kahlua Bailey's Irish cream Serve In: Shot glass. Add Kahlua and Bailey's to shot glass, garnish with whipped cream.
Blow Job #4 1 oz. Creme de menthe , green 1/2 oz. Bailey's Irish cream Serve in: Sherry glass. Layer each ingredient into a Sherry Glass in order as listed. Indulge in this creamy mint flavor!
Blow Job #5 2 oz Creme de banane 2 oz Bailey's Irish cream Cream First put in the Creme De Banane Then float the baileys Irish cream on top Then add a small shot of cream. Give the glass a quick swirl before drinking.
Blue Balls 1/2 oz Blue Curacao 1/2 oz Malibu rum 1/2 oz Peach schnapps 1/4 oz Sweet and sour dash Sprite Serve In: Shot glass. Mix all ingredients. Chill with ice and strain into a shooter glass!
Blue Hawaiian 1 oz Light rum 2 oz Pineapple juice 1 oz Blue Curacao 1 oz Cream of coconut 1 slice Pineapple 1 Cherry Serve In: Highball glass. Blend light rum, blue Curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.
Blue Smurf Piss 1/5 shot Jagermeister 1/5 shot Bacardi 151 proof rum 1/5 shot Rumpleminze 1/5 shot Goldschlager 1/5 shot Blue Curacao
Serve In: Shot glass. Pour as listed.
Blue Spruce 1 Shot Vodka 1 Shot Maple Syrup Mix them together, then let it slide down your throat.
Bocci Ball 1 oz Amaretto 2 oz Orange juice Fill with Soda Serve in:Old-fashioned glass. Shake Amaretto and orange juice first then top with soda.
Bourbon and sprite 4 oz Bourbon (Henry McKenna bourbon)7 oz Sprite Serve In: Whiskey sour glass. Pour the bourbon into the highball or whiskey sour glass with some ice. cubes preferred then mix the rest of glass with Sprite or Seven up.
Bourbon Highball 2 oz Bourbon Carbonated water twist of Lemon , peel Serve In: Highball glass. Pour bourbon into a highball glass over ice
cubes. Fill with carbonated water and stir. Add the twist of lemon peel and serve.
Brandy Alexander 1 1/2 oz Brandy 1 oz Dark Creme de cacao 1 oz Half-and-half 1/4 tsp Nutmeg , grated Serve In: Cocktail glass. In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and half-and-half. Shake well. Strain into a cocktail glass and garnish with the nutmeg.
Brandy Alexander #2 1 1/2 oz Brandy 1 oz white Creme de cacao 1 oz Heavy cream 1/4 tsp Nutmeg , grated Serve In: Cocktail glass. In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and cream. Shake well. Strain into a cocktail glass and garnish with the nutmeg.
Brandy Collins juice of 1/2 Lemon 2 oz Brandy 1 tsp Powdered sugar 1 slice Orange Carbonated water 1 Cherry Serve In: Collins glass. Shake juice of lemon, brandy, and powdered sugar with cracked ice and strain into a Collins glass. Add ice cubes, fill with carbonated water, and stir. Garnish with a slice of orange and top with a cherry. Serve with a straw.
Brandy Highball 2 oz Brandy Carbonated water twist of Lemon , peel Serve In: Highball glass. Pour brandy into a highball glass over ice cubes. Fill with carbonated water, add the twist of lemon peel, stir gently, and serve.
Brave Bull 5 oz. tequila 2&1/2 oz. kahlua stir in highball glass
Bronx Cocktail (Dry)1 oz Dry Vermouth 1 oz Gin juice of 1/4 Orange 1 slice Orange Serve In: Cocktail glass. Shake all ingredients (except orange slice) with ice and strain into a cocktail glass. Add orange slice and serve.
Bronx Golden Cocktail 1/2 oz Dry Vermouth 1/2 oz Sweet Vermouth 1 oz Gin juice of 1/4 Orange 1 slice Orange 1 Egg yolk Serve In: Whiskey sour glass. Shake all ingredients (except orange slice) with ice and strain into a whiskey sour glass. Add the orange slice and serve.
Bronx Silver Cocktail 1/2 oz Dry Vermouth 1 oz Gin juice of 1/2 Orange 1 Egg white Serve In: Whiskey sour glass. Shake all ingredients with ice, strain into a whiskey sour glass, and serve.
Brown cow 1 measures Kahlua Milk Serve In: Champagne flute. In a champagne flute with ice, add kahlua and top with milk. Stir. Garnish stirrer, nutmeg.
Brown Cow from Hell 2 or 3 oz Kahlua full glass of Milk a few squirt Chocolate syrup Mix all ingredients until no chocolate residue is left on bottom of glass. Serve chilled.
Bullfrog 12 shots Vodka 1 qt Lemonade Shake well (preferably in a closed container). Stir (preferably with a spoon in an opened container)
Buttery Nipple #1 1/2 shot Butterscotch schnapps 1/2 shot Bailey's Irish cream Serve In: Shot glass. The Butterscotch Schnapps makes up the bottom layer. The top layer of Baileys should be added using a spoon. This is a layered shot.
Buttery Nipple #2 2/3 oz Peach schnapps 1/3 oz Bailey's Irish cream Serve In: Shot glass.
10 3Pour schnapps into shot glass. Carefully add Baily's to surface. Don not mix.
Capri 3/4 oz white Creme de cacao 3/4 oz Creme de banane 3/4 oz Light cream Serve in:Old-fashioned glass. Shake all ingredients with ice, strain into an old-fashioned glass over ice cubes, and serve.
Captain with a Skirt 2 oz Captain Morgan Rum 2 oz White wine Fill with Coca-Cola 1 slice of Lime Ice cubes Serve in:Old-fashioned glass. Mix
Captain Morgan and white wine in a glass. Add Coke and ice. Garnish with a slice of lime.
Caribbean Cruise 1/2 oz Vodka 1/2 oz Midori melon liqueur 1/2 oz Peach schnapps 1/2 oz Blue Curacao Pineapple juice 1 splash 7-Up Serve In: Hurricane glass. Combine all ingredients, shake well and serve over ice. Garnish with a lime wedge and a cherry (and an umbrella if handy).
Cherry Bomb 1 oz Vodka 1 1/2 oz Creme de cacao 3/4 oz Grenadine Serve as a shot or on the rocks.
Chocolate Martini #2 1 shot white Creme de cacao 1 shot Vodka Serve In: Shot glass. Shake ingredients with ice, then strain into a shot glass.
Collins 1 1/2 oz. liquor 3 oz. sour mix club soda shake, strain into Collins glass 1 oz.
Cosmopolitan #1 1 oz Vodka 1/2 oz Triple sec 1/2 oz Lime juice (Rose's)1/2 oz Cranberry juice Lime wedge Serve In: Cocktail glass. Shake liquid ingredients like hell in a shaker with ice. Place lime wedge on the rim of a Martini glass. Pour mix into the glass, up.
Cosmopolitan #2 1 1/4 oz Absolut Citron 1/4 oz Lime juice 1/4 oz Triple sec or Cointreau 1/4 cup Cranberry juice Serve In: Cocktail glass. Combine all ingredients in a cocktail shaker with ice. Quickly shake and pour into a chilled cocktail glass. Garnish with a lime twist.
Cosmopolitan #3 1 oz Stoli Vodka 1 oz Cointreau Small dash Cranberry juice Small dash Lime juice Serve In: Cocktail glass. Stir ingredients on ice and strain into martini glass.
Cosmopolitan Martini 1/2 oz Cointreau 1 oz Vodka Juice of 1/2 Lime splash Cranberry juice Pour all ingredients in mixing glass half filled with ice, shake and strain into chilled Martini glass.
Cowboy Cocksucker Butterscotch schnapps Bailey's Irish cream Serve In: Shot glass. Blend in shot glass. Serve.
Daiquiri 1 1/2 oz Light rum juice of 1/2 Lime 1 tsp Powdered sugar Serve In: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
Dead Nazi 2/3 oz Rumpleminze 2/3 oz Jagermeister Serve In: Shot glass. pour rumple(should be pre chilled) into shot glass add Jagermeister(should also be pre chilled), serve
Death of a Virgin 1 1/2 oz Vodka 1 1/2 oz Peach schnapps 1 oz Lime juice Orange juice 7-Up Serve In: Coffee mug. Pour first three ingredients. Then pour orange juice until cup is little more than half filled. Then fill the rest of the way with 7-up and stir until well mixed.
Deep Throat 1/2 oz. Kahlua 1/2 oz. Vodka Whipped Cream Pour into shot glass, topping with dab of whipped cream. No hands, tilt head back and swallow.
Depth Charge 1 shot Vodka 1 shot Pernod 1 shot Malibu rum 1 shot Tia Maria 1 bottle Pineapple juice 1 splash Lemonade Fill With Cola Serve in: Beer pilsner. Pour the Vodka, Pernod, Malibu & Tia Maria into a one pint beer glass, add the lemonade and pineapple juice, and top up with coke.
Dirty Girl Scout 1 oz Creme de menthe 1 oz Vodka 1 oz Kahlua 1 oz Bailey's Irish cream Mix the vodka, Kahlua and Bailey's and pour over ice. Pour the Creme de menthe down the center of the glass. Look s gross, but tastes delicious!
Dirty Grasshopper 1 oz Creme de menthe 1 oz Kahlua Fill with Milk Pour Creme de Menthe and Kahlua in a glass over ice. Add milk to fill. Garnish with whatever you'd like. Enjoy!
Earthquake #1 1/3 Gin 1/3 Whisky 1/3 Pernod Serve in: Cocktail glass. Stir
El Diablo 2 oz Tequila 3/4 oz Creme de cassis 1 Lime wedge Ginger ale Serve in: Collins glass. Stir tequila and creme de cassis over ice in a chilled Collins glass. Fill with ginger ale, squeeze lime wedge over drink and drop it into the glass.
Electric Screwdriver 1 shot Southern Comfort 1 glass Orange juice 2 shots Amaretto dump the shots in glass then fill with o.j to taste
Electric Storm 1/2 oz Irish cream 1/2 oz Goldschlager 1/3 oz Jagermeister 1/3 oz Rumpleminze Serve in: Shot glass. Combine all 4 ingredients into a shot glass and slam it.
English Highball 3/4 oz Brandy 3/4 oz Gin 3/4 oz Sweet Vermouth Carbonated water twist of Lemon , peel Serve in: Highball glass. Pour brandy, gin, and sweet vermouth into a highball glass over ice cubes. Fill with carbonated water. Add the twist of lemon peel, stir, and serve.
Fahrenheit 5000 1/2 oz Firewater 1/2 oz Absolut Peppar 1 dash Tabasco sauce Serve in: Shot glass. Cover bottom of shot glass with Tabasco Sauce and then fill with half Firewater and half Absolut Peppar.
Fence Jumper 1/2 oz. Tequila 1/2 oz. 151-Proof Rum 1 Tbs. Tabasco Sauce Pour Tequila and rum into Shot Glass, then add Tabasco
Fire And Ice 1/2 shot Firewater 1/2 shot Rumpleminze Serve In: Shot glass. Layer the Rumpleminze on top of the Firewater (as best as possible)
Fireball 1 oz Cinnamon schnapps 1 dash Tabasco sauce Serve In: Shot glass. Pour the cinnamon schnapps in shot glass and add the dash of Tabasco Sauce. Then shoot.
Fireball #2 1 oz Southern Comfort 3 oz Cinnamon schnapps 1 dash Tabasco sauce 1 Cherry (optional)Serve In: Cocktail glass. Mix the Schnapps, Southern Comfort, and Tabasco. Pour into cocktail glass. A cherry may be added.
Flaming Blue Jesus 1 oz Bacardi 151 proof rum 1/2 oz Peppermint schnapps 1/2 oz Southern Comfort 1/2 oz Tequila Serve In: Shot glass. Layer with 151 rum on top. Light on fire - Burn for 5 seconds - Blow it out and drink.
Flaming Cornholio 1/2 glass Whiskey (Jack Daniels)1/2 glass Orange juice 1 oz Firewater Serve In: Beer mug. Mix the o.j. and Jack Daniels in a beer mug and drop the shot glass of Firewater in it.
Flaming Dr. Pepper 1 oz Amaretto 1 oz Vodka 1 oz Bacardi 151 proof rum 1 oz Dr. Pepper 1 oz Beer Add Amaretto, Bacardi, and vodka. Mix in the Dr. Pepper and beer
Flaming Dr. Pepper #2 3/4 shot Amaretto 151 proof rum 1/2 glass Beer Serve In: Shot glass. Fill the shot glass about 3/4 full with Amaretto and top it off with enough 151 to make it burn. Put the shot glass in another glass and fill the new glass with beer (right up to the level of the shot glass). Light the Amaretto/151 and let it burn awhile. Blow it out and slam it.
Flaming Dragon 1 oz Chartreuse , green 1 oz Bacardi 151 proof rum Mix together. Light on fire. Let the flames warm the concoction about 20 sec. Blow out fire (optional). Swallow quickly (be careful the glass may be hot!)
Flaming Fruit Trees 1/2 oz Peach schnapps 1/2 oz Banana liqueur 1/2 oz Everclear Serve in: Shot glass.light on fire for five seconds blow out and suck through a straw.
Flaming Goat 1/4 oz Vodka 1/4 oz Gin 1/4 oz Rum 1/4 oz Tequila 1/4 oz Triple sec 1/4 oz Blue Curacao 1 splash Sour mix Cranberry juice Ice cubes Bacardi 151 proof rum Serve in: Hurricane glass. Mix vodka, gin, rum, tequila, triple sec and Curacao. Add sour mix. Add Curacao until it's dark purple. Fill glass with ice cubes and float Bacardi 151 rum on top. Have the flame blown out before drinking add a straw.
Flaming Gorilla 1 part Peppermint schnapps 1 part Kahlua 1 part Bacardi 151 proof rum Serve in: Shot glass. pour into shot glass, layering ingredients, from top to bottom light on fire and extinguish after 15 s econds.
Flaming Gorilla Titties 1 oz Bacardi 151 proof rum 1 oz Kahlua Serve In: Shot glass. Add the 1 oz of Kahlua and then add the 1 oz of Bacardi 151 rum to the shot glass. Place a small sipping straw in the mixture and then light on fire. The straw is so you do not burn your eyebrows off. Once lit suck the shot through the straw till empty. Tastes like chocolate milk. I have made this drink quite often at parties and it goes over very well with everyone. Try it a few times it does take a little practice to get it right.
Flaming Huscroft 1 oz Beer , blackened voodoo 2 oz Southern Comfort 1/4 oz Bacardi 151 proof rum 1/4 oz Everclear 1/2 oz Rum (Captain Morgan's)4 oz Soda 1 oz Mountain Dew 24 oz Ice Throw all in a glass, light it: When flame goes down, chug but make sure you have a chaser, or your in trouble.
Flaming Lamborghini 1 oz Kahlua 1 oz Sambuca 1 oz Blue Curacao 1 oz Bailey's Irish cream Serve In: Cocktail glass. Pour the Sambuca and Kahlua into the Cocktail Glass and give the drinker a straw. Pour the Baileys and Blue Curacao into two separate shot glasses either side of the cocktail glass. Set light the concoction in the cocktail glass and start to drink through the straw (this drink should be drunk in one) , as the bottom of the glass is reached put out the fire by pouring the Baileys and Blue Curacao into the cocktail glass and keep drinking till it's all gone!!
Flaming Moz 1 part Blue Curacao 1 part White Sambuca 1 part Chartreuse , green Place a short rock (wide mouthed spirit glass) on bar. Pour the blue Curacao, white Sambuca and chartreuse into a brandy balloon (snifter). Place the brandy balloon horizontally, balancing on the mouth of the short rock. -- Ignite the alcohol in the brandy balloon. Rotate the brandy balloon (like a cement mixer). Pour mixture from brandy balloon to short rock while it is alight. The stream of alcohol falling between the glasses should form a waterfall of fire cascading into the short rock. (I am a poet also) Use the upside down brandy balloon to suffocate the drink in the short rock. Be sure the flames are out. -- Remove the brandy balloon and inhale the fumes. Shoot the drink. -- Hold on to the bar very tightly!
Flaming Rasta 1 part Amaretto 1 part Grenadine 1 part Bacardi 151 proof rum Serve in: Shot glass. If you can use a tall shot glass you will also need a straw and a lighter. When the drink is poured make sure your 151 is on top. then get your straw like it so it is wet light the drink (run the lighter over top or a match). Put your straw in a drink it fast.
Flaming Russian 1 oz Vodka 1/5 oz Bacardi 151 proof rum Serve in: Shot glass. Pour vodka in shot glass, carefully layer rum on top. Ignite rum and serve.
Flaming Spanish Fly 1 oz Tequila (Cuervo Gold)1 oz Kahlua 1 oz Bacardi 151 proof rum Rich black Coffee Whipped cream Coarse Sugar 1 Cherry Serve in: Irish coffee cup. Moisten rim of glass with cherry juice or water. Dip rim into coarse sugar to coat heavily. Pour tequila and coffee liquor int o glass. Gently float 151 proof rum on top. Carefully ignite rum and swirl glass to lightly melt sugar with flame. Immediately pour in coffee to extinguish flames and fill cup. Top with whipped cream and cherry.
Flaming Yager 1 shot Jagermeister 1 glass Guinness stout Serve in: Beer mug. Light the Jagermeister on fire and drop it in the glass of Guinness. Now pound it quick. There you go!
Florida Rum Runner 1 1/2 oz Rum 1 oz Blackberry brandy 1 oz Banana liqueur 1.2 oz Lime juice 1/2 oz Grenadine crushed Ice Serve in: Collins glass. Mix in blender until ice is crushed into slushy form. Serve while frozen.
Foxy Lady 1/2 oz Amaretto 1/2 oz Creme de cacao 2 oz Light cream Serve in: Cocktail glass. Shake all ingredients with ice, strain into a chilled cocktail glass, and serve.
Freddy Fudpucker 2 oz Tequila 4 oz Orange juice 1/2 oz Galliano Serve in: Highball glass. Pour the tequila and orange juice into a highball glass almost filled with ice cubes. Pouring slowly and carefully over the back of a teaspoon, float the Galliano on top of the drink.
Frog in a blender 2 shots Vodka 2 shots Maui , blue 2 splashes Grenadine 8 oz Orange juice Blend OJ, Blue Maui, and Vodka, put in glass. Splash grenadine on top, but do not stir in.
Frozen Margarita #1 2 tsp coarse Salt 1 Lime wedge 3 oz Tequila , white 1 oz Triple sec 2 oz Lime juice 1 cup crushed Ice Serve in: Cocktail glass. Place salt in a saucer. Rub rim of a cocktail glass with lime wedge and dip glass into salt to coat rim thoroughly, reserve lime. Pour tequila, triple sec, lime juice, and crushed ice into a blender. Blend well at high speed. Pour into a cocktail glass.
Frozen Mudslide 2 oz Vodka 2 oz Kahlua 2 oz Bailey's Irish cream 6 oz Ice-cream , vanilla Blend alcohol with ice-cream. Serve in frosted glass.
Fu** me like a beast 1/2 oz Tequila 1/2 oz Midori melon liqueur 1/2 oz Chambord raspberry liqueur 1 part Pineapple juice 1 part Orange juice 1 dash Grenadine Top with Bacardi 151 proof rum Serve in: Highball glass. Combine all ingredients except 151, shake well with ice, pour into highball glass and top it off with Bacardi 151.
Fuck You 1 oz Tequila 1 oz Jack Daniels 1 oz Wild Turkey 1 oz Goldschlager 1 oz Rum 1 oz Blueberry schnapps Mix each ingredient in a glass. Tilt glass 180 degrees and slam it!
Fuzzy Navel (original)1 1/2 oz Peach schnapps Orange juice , to taste Serve in: Collins glass. Pour peach schnapps into ice filled Collins glass. Fill with orange juice and stir to combine.
Fuzzy Screw Shot 1 oz Vodka 1/2 oz Peach schnapps 1/2 oz Triple sec Serve in: Shot glass. Pour a double shot glass half full of vodka. Pour the peach schnapps into the next quarter. Pour the triple sec in the remaining quarter. Stir and shoot.
A Fuzzy Thing 2 oz Vodka (Absolut citron)1 oz Triple sec 1 1/2 oz Peach schnapps 1 splash Orange juice 1 splash Pineapple juice Fill with Sour mix Pour alcohol first, then add the juice. A little sour mix is needed, but not enough to overpower the juice. Shake before serving, and make sure there isn't too much ice in the drink.
Gentle Ben 1oz. Vodka 1oz. Gin 1oz. Tequila splash Orange juice Mix together in a high glass, add some ice and a straw. Enjoy it !
Get Laid 3/4 oz Raspberry liqueur 1 oz Vodka 6 oz Pineapple juice 1 splash Cranberry juice Serve in: Highball glass. Mix Raspberry liqueur, vodka, and pineapple juice in the mixer, shake, strain, pour into glass, then add splash of cranberry juice.
A Gilligan's Island 1 oz Vodka 1 oz Peach schnapps 3 oz Orange juice 3 oz Cranberry juice Serve in: Collins glass. Shaken, not stirred!
Gin And Tonic 2 oz Gin 5 oz Tonic water 1 Lime wedge Serve in: Highball glass. Pour the gin and the tonic water into a highball glass almost filled with ice cubes. Stir well. Garnish with the lime wedge.
Godchild 1 oz Vodka 1 oz Amaretto 1 oz Heavy cream Serve in: Champagne flute. Shake all ingredients well with cracked ice, strain into a champagne flute, and serve.
Golddigger 1/2 oz Jack Daniels 1/2 oz Goldschlager Serve in: Shot glass. Pour in shot glass.
Gorilla Fart #1 1/2 oz Wild Turkey 1/2 oz Bacardi 151 proof rum Serve in: Shot glass. Pour in shot glass. Take a sniff and shoot!
Gorilla Fart #3 1/3 shot Bacardi 151 proof rum 1/3 shot Southern Comfort 1/3 shot Jack Daniels Pour in glass, drink!
Gorilla Fart #4 1 oz Jack Daniels 1 oz Wild Turkey 1 oz Crown royal Serve in: Whiskey sour glass. Shake and Strain, pour into rocks glass, straight up.
Gorilla Fart #5 1 oz Bacardi 151 proof rum 1 oz Yukon Jack Serve in: Shot glass. Pour 1oz of Yukon Jack into shot glass. Pour 1oz of Bacardi 151 into shot glass.
Harley Davidson (the company way)1/2 shot Yukon Jack 1/2 shot Jack Daniels Serve in: Shot glass. Pour alcohol into the shot glass. Occasionally mix with ice then put into a shot glass. Serve with a lemon wedge.
Harvey Wallbanger 1 oz Vodka 1/2 oz Galliano 4 oz Orange juice Serve In: Collins glass. Pour vodka and orange juice into a Collins glass over ice cubes and stir. Float Galliano on top and serve.
Havana Cocktail 1 oz Light rum 1 oz Pineapple juice 1 tsp Lemon juice Serve In: Cocktail glass. In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Hawaiian Cocktail 2 oz Gin 1/2 oz Triple sec 1 tbs. Pineapple juice Serve in: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
H-Bomb 12 oz Beer 6 oz Water 1/8 oz Alcohol Dump out six ounces of beer, add alcohol, fill up the rest of the beer can with water, mix and let settle
Highball 1 1/2 oz Whiskey fill with glass Ginger ale 4-5 cubes Ice fill a medium glass most of the way with ice, pour in 1 shot, about 1.5 ounces of whiskey, fill the rest of the way with ginger ale.
Highlander 1 oz Whiskey 1 oz Vodka 1 oz Gin 1 oz Light rum 1/2 oz Blue Curacao 1/2 oz Raspberry schnapps 1/2 oz Melon liqueur 1/2 oz Triple sec 1 oz Cranberry juice 1 oz Pineapple juice 1 oz Sweet and sour Serve in: Collins glass. Shake and strain, pour into Collins glass with ice. Garnish with flag.
Honey-Dew-Me 2 parts Barenjeger 1 part Melon liqueur 4 parts Orange juice serve as a chilled shot
Hot Fuck 1 oz. Bailey's Irish Cream 1 oz. Amaretto 1 oz. Goldschlager (you can try other Cinnamon Schnapps) Mix and drink!
Hurricane 1 oz Light rum 1 oz Dark rum 1 tbs. Passion fruit syrup 2 tsp Lime juice Serve in: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
Iceberg 1 oz white Creme de menthe 1/2 oz Peppermint schnapps 1/2 oz Goldschlager Fill with Milk Serve in: Highball glass. Pour ingredients over ice in blender, blend, pour in frozen highball. Garnish with cinnamon stick or chocolate shavings.
Ice Cream Genius 2 oz Amaretto 1/2 cup Orange juice 1/2 cup vanilla Ice-cream Serve in: Cocktail glass. Blend all ingredients together in a blender
Instant Death 3 oz Bacardi 151 proof rum 3 oz Everclear 3 oz Jagermeister 5 oz Water 1 dash Salt Put in all alcohol first and water last, then salt
Irish Whip 1 oz Vodka 1 oz Pernod 1 oz Bacardi 151 proof rum 1 oz Creme de menthe 1 part 7-Up 1 part Orange juice Serve in: Beer mug. Mix in a pint glass, fill with one part 7-Up and one part orange juice, stir and add a few ice cubes.
Jack & Coke 2 oz Jack Daniels 10 oz Coca-Cola Ice Pour jack Daniels into large glass filled with ice. Pour Coca-Cola into glass. Stir lightly.
The Jack Hammer 1 oz Jack Daniels 1 oz Tequila , Jose Cuervo gold Serve In: Shot glass. Pour both shots into one shot glass, straight up!
Jackhammer 1 oz Jack Daniels 1 oz Amaretto Serve over ice.
Jell-O shots 2 cups Everclear 3 packages Jell-O with sugar 3 cups Water Serve In: Shot glass. Boil 3 cups of water then add Jell-O. Mix Jell-O and water until Jell-O is completely dissolved. Add the two cups of Everclear and mix together. Pour mixture into plastic shot glasses and chill until firm.
Jell-O Shots #2 0.35 oz Jell-O (any flavor, small box)1 cup Water , boiling 1 cup Vodka Serve In: Shot glass. Dissolve Jell-O with 1 cup boiling water, add 1 cup vodka and stir, pour into shot glasses, ice trays, or in 1 oz plastic cups found at party supply stores (they even have little lids for them), chill until firm. Each person can use a knife or their tongue to loosen the edges of the Jell-O and then suck them down. If you use the 1 oz plastic cups and lids you can serve them by placing all of t he cups in a large bowl filled with ice...they will stay cold longer, and they look really festive! * Try making an assortment using several flavors of Jell-O!
Kahlua Sour 1 1/2 oz Kahlua 1 oz Lemon juice 1 1/2 tsp Sugar Serve in: Cocktail glass. Mix Kahlua and lemon juice, add sugar and enjoy.
Kahlua Cream-slide 4 1/2 oz. Kahlua Chocolate Ice Cream Blend in a blender until smooth. Add kahlua or ice cream to taste.
Kamikaze 1 oz Vodka 1 oz Triple sec 1 oz Lime juice Serve in:Old-fashioned glass. Shake all ingredients with ice, strain into an old-fashioned glass over ice cubes, and serve.
Kamikaze #1 1 part Vodka 1 part Triple sec 1 part Lime juice (Rose's) Serve In: Shot glass. shake well with ice, pour strained mixture into shooter.
Kick me in the Jimmy 1/2 oz Jagermeister 1/2 oz Jack Daniels 1/2 oz Jose Cuervo 1/2 oz Firewater Serve In: Highball glass. Combine in mixing tin with ice, shake and strain.
Kill Me Now 3 oz Tequila3 oz 151 proof rum 3 oz Vodka 3 oz Gin 2 oz Amaretto Serve In: Hurricane glass. Mix all ingredients in hurricane glass.
Killer 1 shot vodka 2 shots grain alcohol 1 shot tequila 1/4 shot grape juice Add one whole jalapeno pepper. Pour over ice. Drink through straw.
Kir 6 oz dry White wine 1 tbs. Creme de cassis 2-3 Ice cubes Twist of Lemon peel Serve in: White wine glass. Combine ingredients in a large wineglass. Twist the lemon peel to release the oil and drop it into the glass.
Kir Royal 1 part Creme de cassis 5 parts Champagne Pour Creme de cassis in glass, gently pour champagne on top
Kiss-In-The-Dark 3/4 oz Cherry brandy 3/4 oz Dry Vermouth 3/4 oz Gin Serve In: Cocktail glass. Stir all ingredients with ice, strain into a cocktail glass, and serve.
Leg spreader 1 oz Tequila 1 oz Vodka 1 oz Gin 1 oz Rum Serve In: Highball glass. Mix in glass and enjoy
Legspreader #2 1 1/4 oz Midori melon liqueur 1 1/4 oz Malibu rum 6 oz Pineapple juice 2 splashes 7-Up Serve In: Hurricane glass. Pour all ingredients on ice and stir.
Liquid Cocaine #1 1/4 shot Grand marnier 1/4 shot Southern Comfort 1/4 shot Vodka (preferably Absolut)1/4 shot Amaretto 1 splash Pineapple juice Serve In: Shot glass. Combine 4 alcohol’s and pineapple juice in cocktail mixer with ice. Shake well. Strain into shot glass.
Liquid Cocaine #2 1/3 Rumpleminze 1/3 Jagermeister 1/3 Bacardi 151 proof rum Chill over ice and pour.
Liquid Cocaine #3 3 parts Jagermeister 2 parts Bacardi 151 proof rum 1 part Rumpleminze Serve in: Shot glass. Keep all 3 liquors in freezer till they are viscous. (Jagermeister should have a syrup quality.) Mix all three in shaker and pour in a extra tall frosted shot glass. (Should be one of those unusually tall shot glasses if possible, ot herwise use small whiskey glass as this is a unusually large shot.) Serve Cold!
Liquid Cocaine #4 1/2 oz Silver Tequila 1/2 oz Vodka 1/2 oz Gin 1/2 oz Light rum 1/2 oz Everclear Serve in: Shot glass. Mix all ingredients into a shot glass. Shoot it all at once .
Liquid Cocaine #5 1/4 oz Vodka 1/4 oz Amaretto 1/4 oz Southern Comfort 1/4 oz Cointreau 3/4 oz Pineapple juice 1 splash 7-Up Serve in: Shot glass. Pour all ingredients into a shaker, shake and strain.
Long Island Iced Tea #1 1/2 oz Vodka 1/2 oz Tequila 1/2 oz Light rum 1/2 oz Gin 1 dash Coca-Cola twist of Lemon (or lime) Serve in: Highball glass. Mix all contents in a highball glass and stir gently. Add dash of Coca-Cola for the coloring and garnish with lemon or lime twist.
Long Island Iced Tea #2 1/2 oz Tequila 1/2 oz Rum 1/2 oz Vodka 1/2 oz Gin 1/2 oz Triple sec 1 oz Sour mix Coca-Cola Fill 12 oz. glass with ice. Add all the alcohol and sour mix. Top off glass with Coca-Cola to taste then watch out.
Long Island Iced Tea #3 1/3 oz. Finlandia Vodka 1/3 oz. Gin 1/3 oz. Tequila 1/3 oz. Light rum 1/3 oz. Cointreau 2&2/3 oz. Lemon juice (or Lime juice) Coca-Cola Serve in: Collins glass. Fill a Collins glass with crushed ice. Pour the spirits and the juice over the ice. Add cola until the drink becomes tea colored.
Long Island Iced Tea #4 3/4 oz Triple sec 3/4 oz Absolut Vodka 3/4 oz Tequila , gold 3/4 oz Bacardi 151 proof rum 3/4 oz Gin (Tanqueray)4 oz Sweet and sour 2 oz Pepsi Cola Serve in: Collins glass. Mix all liquors and sweet and sour and top off with Pepsi Cola. Stir and Serve with a Lemon wheel.
Long Island Iced Tea #5 1 1/4 oz Vodka (Gordon’s)1 1/4 oz Gin (Fleishmans)1 1/4 oz Light rum (Ron Matulsem)1 1/4 oz Triple sec 2 1/2 oz Sweet and sour mix Fill with 1/2 - 1 can Pepsi Cola Serve in: Mason jar. Add ice to glass. Add Alcohol. Add Sweet and Sour mix. Fill to the top with Cola (preferably Pepsi). Squeeze and add lemon
Long Island Iced Tea #6 2/3 oz. Vodka 2/3 oz. Tequila 2/3 oz. Gin 2/3 oz. Rum 2/3 oz. Cointreau Iced tea Lime juice Coca-Cola Serve in: Beer mug. First, have all the ingredients cold. Mix the liquor in a glass and then add the iced tea, Coca -Cola and lemon. Be sure to stir or shake. Serve chilled in a big (beer?) glass.
Long Island Iced Tea #7 1 part Vodka 1 part Tequila 1 part Rum 1 part Gin 1 part Triple sec 1 1/2 part Sour mix splash Coca-Cola Mix ingredients together over ice in a glass. Pour into shaker and give ONE brisk shake. Pour back into glass and make sure there is a touch of fizz at the top. Garnish with lemon.
Long Island Milkshake 1 shot of vodka 1 shot of rum 1 shot of gin 1/2 shot of tequila 1/2 shot of triple sec 4 ounces of fine shaved or fine crushed ice, cubes won't work 2 ounces of cream or Half & Half; cream is better 4 sugar cubes 1 shot of creme de coca You may also add, or not, a few drops of vanilla extract, to taste Into a large blender cup, add the ice, the sugar cubes, the shot of creme de cacao, the vanilla extract if you'd like, and the cream or Half & Half; then hit the "mix" button on the blender for no more than 5-10 seconds. Then add the alcoholic beverages in no particular order, then hit the "frappe" or "whip" button on the blender for 15-20 seconds, or until you can see that all the ingredients are well-blended, but before you over-blend and start the ice melting too fast. Serve in a tall pre-chilled Tom Collins or similar tall iced-tea glass, no garnish required, serve with a large-diameter straw.
Long Island Tea 1/2 oz Vodka1/2 oz Light rum 1/2 oz Gin 1/2 oz Tequila juice of 1/2 Lemon 1 splash Coca-Cola Serve in: Highball glass. Combine all ingredients (except cola) and pour over ice in a highball glass. Add the splash of cola for color. Decorate with a slice of lemon and serve.
Love Potion #9 20 oz Kool-Aid , cherry 8 oz Vodka 3 White rum Serve in: Punch bowl. Pour Kool-aid into jug, add vodka and rum. add 1 pouch of Kool-aid (cherry or orange) cover and shake give to best looking girl in the room and party
The MacAttack 1 oz Gin 1 oz Midori melon liqueur Fill 1/2 Grape juice Fill 1/2 Club soda Serve in: Hurricane glass. In a shaker with ice, add all ingredients. Shake so that all parts mix together. Serve on ice.
Mia Tai 1 oz Light rum 1/2 oz Orgeat syrup 1/2 oz Triple sec 1 1/2 oz Sweet and sour 1 Cherry Serve In: Collins glass. Shake all ingredients (except cherry) with ice and strain into a Collins glass over several ice cubes. Top with the cherry and serve.
Mia Tai #2 juice of 1/6 Lime 1-1/2 oz Dark rum (very dark)1-1/2 oz Light rum 3/4 oz Orange liqueur (triple sec)juice of 1/4 Orange juice of 1/4 Lemon 2 oz Pineapple juice Sugar (to taste)Serve In: Highball glass. Squeeze lime wedge in tall glass with ice. Add other ingredients. Sugar is optional.
Maiden's Blush 1 1/2 oz Gin 1/2 oz Triple sec 1 tsp Cherry brandy 1 oz Lemon juice 1 Maraschino cherry Serve In: Cocktail glass. In a shaker half-filled with ice cubes, combine the gin, triple sec, cherry brandy, and lemon juice. Shake well. Strain into a cocktail glass. Garnish with the cherry.
Mandeville 1 oz Light rum 1 oz Dark rum 1 tsp Anisette 2 oz Lemon juice 1/2 tsp Grenadine 1 oz Coca-Cola serve in:Old-fashioned glass. In a shaker half-filled with ice cubes, combine the light rum, dark rum, anisette, lemon juice, and grenadine. Shake well. Strain into an old-fashioned glass almost filled with ice cubes. Top with the cola. Stir well.
Manhattan 3/4 oz Sweet Vermouth 2-1/2 oz Blended Bourbon dash Angostura bitters 2 or 3 Ice cubes 1 Maraschino cherry 1 twist of Orange Serve In: Cocktail glass. Combine the vermouth, whiskey, bitters and ice in a cocktail glass. Stir gently, don't bruise the spirits and cloud the drink. Place the cherry in the chilled cocktail glass and strain the whiskey mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but don't drop it in. VARIAT ION: No bitters. Substitute a twist of lime for the cherry and orange. Hold the lime twist in a lighted match over the drink and then drop it in. The heat really zips up the lime flavor.
The Manhattan #2 1 oz Canadian whiskey 1 oz Sweet Vermouth 1 oz Amaretto 1 dash Bitters Serve In: Cocktail glass. Combine the ingredients in a small pitcher and add 1 tsp of juice from your jar of maraschino cherries. Pour over crushed ice and garnish with a maraschino cherry or slice of orange.
Manhattan Dry 1 1/2 oz Canadian Whiskey 3/4 oz Dry Vermouth 1 dash Angostura bitters Lemon peel Serve In: Cocktail glass. Stir well in a mixing glass filled with ice. Strain into a chilled cocktail glass and garnish with a lemon peel.
Manhattan Dry #2 1 1/2 oz Blended whiskey 3/4 oz Dry Vermouth 1 Olive Serve in: Cocktail glass. Stir vermouth and blended whiskey with ice and strain into a cocktail glass. Add the olive and serve.
Manhattan Sweet 1 1/2 oz Canadian Whiskey 3/4 oz Sweet Vermouth 1 dash Angostura bitters Serve in: Cocktail glass. Stir well in a mixing glass filled with ice. Strain into a chilled cocktail glass and garnish with a cherry.
Manhattan Sweet #2 3 oz Sweet Vermouth 3 oz Bourbon Serve on the rocks
Margarita 1 1/2 oz Tequila 1/2 oz Triple sec 1 oz Lime juice Salt Serve in: Cocktail glass. Rub rim of cocktail glass with lime juice, dip rim in salt. Shake all ingredients with ice, strain into the salt-rimmed glass, and serve.
Margarita #2 1 1/2 oz Tequila 1/2 oz Triple sec 1 oz Lemon juice Salt Serve in: Margarita/Coupette glass. Rub rim of margarita glass with lemon juice, dip rim in salt. Shake all ingredients with ice, strain into the salt -rimmed glass, and serve.
Martini (Traditional 2-to-1)1 1/2 oz Gin 3/4 oz Dry Vermouth 1 Olive Serve in: Cocktail glass. Stir gin and vermouth over ice cubes in a mixing glass. Strain into a cocktail glass, add the olive, and serve.
Martini #2 2 1/2 oz Gin 1 1/2 tsp Dry Vermouth 1 Lemon , twist Serve in: Cocktail glass. In a mixing glass half-filled with ice cubes, combine the gin and vermouth. Stir well. Strain into a cocktail glass. Garnish with the lemon twist or an olive.
Martini #3 2 1/2 oz Gin 1/2 oz Dry Vermouth 1 Lemon , twist Serve in: Cocktail glass. In a mixing glass half-filled with ice cubes, combine the gin and vermouth. Stir well. Strain into a cocktail glass. Garnish with the lemon twist or an olive.
Martini #4 1 1/2 oz Gin 1 tsp Dry Vermouth 1 Lemon , twist 4 oz Lemon-lime soda Serve in: Cocktail glass. In a mixing glass half-filled with ice cubes, combine the gin and vermouth. Stir well. Strain into a cocktail glass. Garnish with the lemon twist or the olive.
Martini (Dry) (5-to-1)1 2/3 oz Gin 1/3 oz Dry Vermouth 1 Olive Serve in: Cocktail glass. Stir gin and vermouth with ice in a mixing glass. Strain into a cocktail glass, add the olive, and serve.
Martini (Sweet)1 oz Gin 1 oz Sweet Vermouth 1 Olive Serve in: Cocktail glass. Stir gin and vermouth with ice and strain into a cocktail glass. Add the olive and serve.
Mexican Flag 1 oz Grenadine 1 oz Creme de menthe 1 oz Tequila Serve in: Highball glass. Layer Drink: Using spoon, pour shot over spoon over glass. Fill with Grenadine first, then Creme de Menth e, and last but not least Tequila. The layers form the Mexican flag enjoy.
Midori Sour 2 oz Midori melon liqueur Sweet and sour Sprite Serve In: Highball glass. In a Highball glass, add Midori, fill to 3/4 with sweet and sour, finish by filling to brim with Sprite. Stir.
Mimosa Champagne , chilled 2 oz Orange juice Serve In: Collins glass. Pour orange juice into a Collins glass over two ice cubes. Fill with chilled champagne, stir very gently, and serve.
Mint Julep #1 4 Mint , fresh sprigs 2 1/2 oz Bourbon 1 tsp Powdered sugar 2 tsp Water Serve In: Collins glass. Muddle mint leaves, powdered sugar, and water in a Collins glass. Fill glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.
Mint Julep #2 6 Mint , fresh sprigs 1 tsp Sugar (superfine)crushed Ice 3 oz Bourbon Lightly muddle 4 of the mint sprigs with the sugar and a few drops of water in the bottom of the glass. Almost fill the glass with crushed ice. Add the bourbon and some short straws. Garnish with the remaining 2 mint sprigs.
Mint Julep #3 8 Mint leaves , medium-size 1.5 tbs. Sugar syrup 1.5 oz Bourbon 1/4 tsp Angostura bitters In electric blender, blend on high for a few seconds, until leaves are reduced. Strain into silver tumbler packed with shaved ice, add more Bourbon to saturate the ice, garnish with a sprig of mint.
Mudslide #1 2 oz Vodka 2 oz Kahlua 2 oz Bailey's Irish cream Serve In: Highball glass. Mix with cracked ice in a shaker. Serve in a chilled highball glass
Mudslide #2 1/3 Vodka 1/3 Kahlua 1/3 Irish cream Serve In: Shot glass. measure all ingredients into a shot glass and drink
Mudslide #3 1 or 2 shot Bailey's Irish cream 1 or 2 shot Tia Maria Fill with 1 Coca-Cola Serve In: Highball glass. Just get a high-ball glass and add your 1 or 2 shot(s) of Bailey's, then your 1 or 2 shots of Tia Maria, then just simply slowly top the glass with the Coca-Cola. It will fizz a lot so watch out! Due to the fizz a straw is a definite recommendation.
Mudslide #4 1 oz Absolut Vodka 1 oz Bailey's Irish cream 1 oz Kahlua 3/4 oz Grand marnier Serve in: Highball glass. Two methods of mixing: 1) straight up on the rocks - mix the 4 ingredients and pour over ice. -- 2) Frozen - mix 4 ingredients in a blender, add ice until frosty.
Mudslide #5 1 part Vodka 1 part Bailey's Irish cream 1 part Chocolate liqueur (Godiva) Serve in: Cocktail glass. Combine over Ice. Stir.
Multiple Orgasm #1 2/3 oz. Orange liqueur 2/3 oz. Bailey's Irish cream 1 oz. Milk or cream Strawberries or Cherries Build over ice. Garnish with strawberries or cherries.
Multiple Orgasm #2 1 oz Bailey's Irish cream 1 oz Kahlua 1 oz Amaretto 1 oz Stoli Vodka Equal amount Half-and-half and Ice Serve in: Hurricane glass. Pour ingredients into a blender and mix until smooth. Serve in a hurricane glass and top with a cherry. It tastes like a chocolate shake, but with a kick!
Multiple Orgasm Cajun Style 2 oz Dark rum 2 oz Kahlua 1 oz Amaretto 1 oz Creme de cacao 1 oz Rum cream equal part Ice Ice-cream Serve in: Hurricane glass. Add all ingredients in the blender and blend until smooth.
Neutralizer 2 oz Whiskey 3 oz Sour mix 3 oz Ginger ale Serve In: Highball glass. Mix all ingredients into highball glass, add ice if desired.
Neutron Bomb 1/3 oz Butterscotch schnapps 1/3 oz Bailey's Irish cream 1/3 oz Kahlua Serve In: Shot glass. Pour the Butterscotch, float the Bailey's and let the Kahlua sink to the bottom of the shot glass.
Oniger 1 shot of vodka 3 splashes coke Splash of lemon. Mix it up and drink it down. Stir
Orgasm 1/2 oz white Creme de cacao 1/2 oz Amaretto 1/2 oz Triple sec 1/2 oz Vodka 1 oz Light cream Serve In: Cocktail glass. Shake all ingredients with ice, strain into a chilled cocktail glass, and serve.
Orgasm #2 0.5 oz Peppermint schnapps 0.5 oz Bailey's Irish cream Serve In: Shot glass. Pour the two evenly into a 1-ounce shot glass.
Orgasm #3 2/3 oz. Orange liqueur 2/3 oz. Bailey's Irish cream Strawberry or cherry Serve in: Unknown glass type Build over ice. Garnish with strawberry or cherry.
Pain Killer 1/4 glass Rum , pusser 1/4 glass Cream of coconut 1/3 glass Pineapple juice healthy splash Orange juice sprinkle Nutmeg 1 Maraschino cherry lots Ice Fill cup with ice. Pour Pusser's Rum to fill about 1/4 of the glass. Fill with an equal amount of Cream of Coconut (Coco Lopez is good. Add some pineapple juice and a good splash of orange juice. Shake well. Add cherry and sprinkle nutmeg. Grab a straw and get ready!
Parisian 1 oz Dry Vermouth 1 oz Gin 1/4 oz Creme de cassis Serve in: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
Pina Colada #1 3 oz Light rum 3 tbs. Coconut milk 3 tbs. Pineapple , Crushed Serve in: Collins glass. Put all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a Collins glass and serve with a straw.
Pina Colada #2 2 parts Malibu rum 2 parts Pineapple juice 1 part Cream or milk Ice Serve in: Highball glass. Add some crumbled ice, mix it well and pour it into a tall glass. Garnish with a slice of fresh pineapple.
Pina Colada #3 6 oz Bacardi Black rum 8 oz Cream of coconut (Coco Lopes)8 oz Pineapple juice Ice 1 wedge Pineapple Serve in: Hurricane glass. Combine Rum, Cream of Coconut and Pineapple Juice in a regular sized blender. Blend on low speed to mix liquid ingredients. Fill blender to top with ice. Blend on high speed until ice is grainy. Pour into hurricane glass and garnish with pineapple wedge.
Punch in the Head 2 oz. 151 Proof Rum 1 oz. Southern Comfort 1 oz. Midori Cranberry Juice Pineapple Juice Orange Juice Mix Rum and Southern Comfort in a large glass. Add Midori until the drink begins to turn green up to the full oz. Fill the glass with cranberry and pineapple juice. Serve over ice with a splash of orange juice.
Purple Passion 1 1/4 oz Vodka 3/4 oz Triple sec 1 splash Grape juice 1 splash Cranberry juice Serve in: Shot glass. Shake and strain into shot glass.
Pussy Foot 1/3 oz. Grenadine syrup 1&1/3 oz. Pineapple juice 1&1/3 oz. Orange juice 1&1/3 oz. Grapefruit juice Serve in: Highball glass. Shake or blend briefly, strain into a highball glass. Garnish with fresh fruit, cherry, and a drinking straw.
Quick Fuck 1/3 oz. Bailey's Irish cream 1/3 oz. Kahlua 1/3 oz. Midori melon liqueur Serve in: Shot glass. Pour into shot glass, Baileys first and Midori last.
Quick F**K 1 part Kahlua 1 part Midori melon liqueur 1 part Bailey's Irish cream Serve in: Shot glass. In a shot glass add 1/3 Kahlua first. Then 1/3 Miduri, topping it off with a 1/3 bailey's Irish cream
Red Devil 1 1/2 oz Vodka 1 1/2 oz Peach schnapps 1 1/2 oz Southern Comfort 1 1/2 oz Sloe gin 2 oz Triple sec 2 oz Orange juice 1 splash Grenadine Serve in: Highball glass. First add ice, then mix in the alcohol then the juice and grenadine. Shake when all ingredients are mix ed. Serve in a 10-12 oz. glass.
Red Dragons Breath 1 shot Hot Damn 1 shot Whiskey Serve in: Shot glass. Mix 1 shot of Hot Damn 100 with 1 shot of your favorite 100 proof Whiskey. Shoot it.
Red Hot 1 oz Goldschlager 1 oz Jagermeister Serve in: Whiskey sour glass. Mix, and you have a drink that tastes like a red hot.
Rob Roy 1 1/2 oz Scotch 3/4 oz Sweet Vermouth Serve in: Cocktail glass. Stir ingredients with ice, strain into a cocktail glass, and serve.
Root Beer Float 1/2 oz Vodka 1/2 oz Galliano 1/2 oz Light cream Coca-Cola Whipped cream Serve in: Collins glass. Pour vodka, Galliano, and light cream into a Collins glass filled with ice cubes and stir well. Fill with cola, stir lightly, top with whipped cream, and serve.
Root Beer Float #2 Ice 1 oz Root beer schnapps 1 oz Cream (half-and-half) Coca-Cola Serve in:Old-fashioned glass. Fill glass 3/4 with ice. Add the Root Beer Schnapps. Add the cream. Slowly fill with coke.
Root Beer Float #3 1 1/2 oz Galliano Ice cubes Fill with Coca-Cola Float 2 tbs. Heavy cream on top Serve in: Unknown glass type Mix Galliano, Coca-Cola and ice. Float cream on top by pouring over the back of a spoon which is just touching the top of the Coke mixture.
Ruby Relaxer 1 shot Peach schnapps 1 shot Vodka 1 shot Malibu rum fill glass with Pineapple juice splash in Cranberry juice Serve in: Cocktail glass. Combine shots of peach schnapps, vodka and Malibu rum. Fill glass almost to top with pineapple juice and splash in cranberr y juice for a touch o' color.
Old-Fashioned Rum and Coke 4 oz Rum (Bacardi)8 oz Soda (Coca-Cola)Serve in:Old-fashioned glass. For an extra kick, use Bacardi 151. If you want a lime taste, use Bacardi Limon.
Sangria #1 1 bottle Red wine 1/2 cup Sugar 1 cup Orange juice 1 cup Lemon juice Cloves Cinnamon , sticks Mix all together and put in the refrigerator till cold. Add cloves and cinnamon sticks to taste.
Sangria #2 1.5 l Cabernet sauvignon 1 cup Sugar 3-4 oz plain Brandy 1 Lemon , large, sliced 1 Apple , large, cut into thin sections. Mix these altogether in a large container, stir, and let sit for 18-24 hours. Yes, I know that's a LONG time, but it's well worth the wait. A much more delightful sangria is produced when the fruit juice blends with the wine by osmosis than by stirring. (By the way, you should let it sit in the refrigerator during this long interim). When you are ready to drink it 18 -24 hours later, stir it up again, and add sugar or brandy to taste, it should be fairly strong and fairly sweet, almost syrupy. Then, cut the mixture with some sort of bubbly water, orange or lemon flavored if possibly, but plain bubbly water is fine, until it seems to have a thinner, more wine like consistency. Drink and enjoy.
Screaming Orgasm 1 oz Vodka 1 1/2 oz Bailey's Irish cream 1/2 oz Kahlua Serve in: Cocktail glass. Pour first vodka, then Bailey's, then Kahlua into a cocktail glass over crushed ice. Stir. Caution: use only high quality vodka. Cheap vodka can cause the Bailey's to curdle. Test your brand of vodka by mixing 1 Tsp each of vodka and Bailey's first.
Screaming Orgasm II 1 shot Amaretto 1 shot Bailey's Irish cream 1 shot Vodka Serve in:Old-fashioned glass. Stir together and serve over ice
Screaming Multiple Orgasm 2/3 oz. Orange liqueur 2/3 oz. Bailey's Irish cream 1/2 oz. Galliano or cream 1 oz. Milk Strawberries or Cherries Build over ice. Garnish with strawberries or cherries.
Screaming Multiple Orgasm On The Beach 1 1/2 oz Amaretto 1/2 oz Triple sec 1 oz Midori melon liqueur 1 oz Malibu rum 1 oz Peach tree schnapps 2 oz Club soda Serve in: Highball glass. Fill glass 1/2 full with ice. Add all liqueurs and speed shake. Top with club soda.
Screwdriver 2 oz Vodka Orange juice Serve in: Highball glass. Put 3 ice cubes into a highball glass. Pour in vodka. Fill balance of glass with orange juice, stir, and serve.
Seven and Seven 1 shot Seagram 7 6 oz 7-Up Ice Put a few cubes of ice inside glass. Pour shot of Seagram 7 into the glass, then Pour 7-UP into glass. Shake or stir briskly.
Sex in the Shower Fill Shaker with Ice 1 oz Blue Curacao 1 oz Triple sec 1 oz Butterscotch schnapps 2 oz Orange juice Serve in: Champagne flute. Shake and Strain into Champagne Flute.
Sex on my face 1/2 oz Yukon Jack 1/2 oz Malibu rum 1/2 oz Southern Comfort 1/2 oz Banana liqueur splash Cranberry juice splash Pineapple juice splash Orange juice Serve in: Hurricane glass. Mix in tall glass w/ice.
Sex on the beach #1 1 oz Vodka 3/4 oz Peach schnapps Cranberry juice Grapefruit juice Half fill with cranberry juice and grapefruit juice, stir in highball glass.
Sex on the Beach #2 1/2 oz Vodka 1/2 oz Midori melon liqueur 1/2 oz Chambord raspberry liqueur 1 oz. Pineapple juice For the shooter you mix all ingredients together over ice. For the shot you decrease the Pineapple Juice to 1 oz. Chill and then strain.
Sex on the Beach #3 1 oz Vodka 1 oz Triple sec 1 oz Apple schnapps 1 oz Peach schnapps 1 oz Southern Comfort 2 1/2 oz Orange juice 2 1/2 oz 7-Up tbs. Grenadine syrup Mix all ingredients in a pitcher of ice to chill, adding just enough grenadine to color pink. Add more or less OJ and 7 -up to achieve desired strength. Strain into bottle to serve as shooters or serve the whole pitcher with a number of straws for a group to slurp down at the same time!!
Sex on the Beach #4 1/3 oz Absolut Vodka 1/3 oz Midori melon liqueur 1/3 oz Chambord raspberry liqueur splash Grapefruit juice 3 squirts Cranberry juice Serve in: Cocktail glass. This can be on the rocks or up... but best on the rocks! Start with the Midori since it is heaviest, then the Chambord and the Absolut. Fill the glass 2/3 full with Cranberry juice, and then a splash of grapefruit for color. It should be an orangish-red color. Garnish with several cherries.
Sex On The Beach #5 1 oz Vodka 1/2 oz Midori melon liqueur 1/2 oz Chambord raspberry liqueur 2 oz Pineapple juice 1/2 cup Cranberry juice Pour Vodka over crushed ice, add cranberry juice, Midori, Chambord, and top off with pineapple, stir gently and serve.
Sex On The Beach #6 1 1/4 oz Absolut Citron 1 oz Strawberry schnapps 5-6 oz Orange juice 1/4 oz Cream Highball glass 1/2 full ice. Add vodka and schnapps. Fill to near top with OJ, amount depends on ice and glass size. Add cream last and stir. May be served up after mixing. The amount of OJ and dairy cream may be adjusted taste.
Sex on the Beach #7 1 shot Peach schnapps 1 shot Grenadine 1 shot Vodka the rest Orange juice Add all together and stir heavily. You will then serve cold.
Sex on the Beach #8 1 shot Malibu rum fill with Pineapple juice top with Grenadine 1 splash Sprite Coco-Rum can be substituted for Malibu Rum.
Sex on the Beach #9 1 measure Malibu rum 1 measure Passoa 2 measures Orange juice 1 dash Cream A handful of crushed Ice Use a shaker: first put in the ice, then add the orange juice ( you should always add the fruit juices before the alcohol! ). Put both the Passoa and the Malibu in and give it a good shake. Poor in a glass and add a cube of ice. The poor a bit of cream on top of the ice cubes ( preferably using a teaspoon or so to keep the cream from mixing with the other stuff ). Put a cherry on top and viola, there's your Sex on the Beach.
Sex on the Beach #10 1 part Smirnoff Vodka 1 part Cointreau 1 part Passoa 1 part Orange juice shake like hell with some ice
Sex on the Beach #11 1 1/2 oz Vodka 1 1/2 oz Peach schnapps 1/2 glass Orange juice 1/2 glass Cranberry juice Serve in: Cocktail glass. No mixing, just pour in any order.
Sex on the beach #12 1 1/2 oz Vodka 1/2 oz Peach schnapps 1/2 oz Chambord raspberry liqueur Cranberry juice Orange juice Serve in: Highball glass. Mix all ingredients in order in ordinary glass. Add cranberry and orange juice to your liking.
Sex with the Captain 1 1/2 oz Spiced rum (Captain Morgan)1 oz Amaretto 1 oz Peach schnapps Half-fill Cranberry juice Half-fill Orange juice Serve in: Highball glass. Build drink in glass over ice. Garnish with a cherry.
Sexual Chocolate 3 parts Bailey's Irish cream 3 parts Kahlua 3 parts dark Creme de cacao .5 part Chambord raspberry liqueur 1 splash Milk 1 splash Soda Serve in: Cocktail glass. Shake well and serve on the rocks.
Shirley Temple 6&2/3 oz. Ginger ale 1 oz. Grenadine syrup Build in a highball glass. Add ginger ale over ice and sprinkle grenadine syrup over it. Garnish with a lemon slice and a cherry.
Silk Stockings 1 1/2 oz Tequila 1 oz Creme de cacao 1 dash Grenadine 1 1/2 oz Light cream Cinnamon Serve in: Cocktail glass. Shake all ingredients (except cinnamon) with ice and strain into a cocktail glass. Sprinkle cinnamon on top and serve.
Sip and go naked 1 cup Gin 12 oz Lemonade , undiluted 24 oz Beer 24 oz Water Mix all ingredients together in a pitcher. Tastes and smells non-alcoholic, but packs a wallop.
Sit On My Face 1 part Bailey's Irish cream 1 part Frangelico 1 part Crown royal Serve in: Shot glass. Pour all three ingredients into the shot glass and shake until mixed together.
Sit on my face #2 1/3 oz Kahlua 1/3 oz Frangelico 1/3 oz Bailey's Irish cream Serve in: Shot glass. Layer in order.
Sling 1 1/2 oz. liquor 3 oz. sour mix shake, strain into Collins glass 1 oz. club soda cherry and orange slice
Slippery Nipple #1 0.5 oz Bailey's Irish cream 0.5 oz Butterscotch schnapps Serve as is
Slippery Nipple #2 1 oz Bailey's Irish cream 1 oz Sambuca Serve in: Shot glass. pour Sambuca into shot glass float Baileys on top enjoy
Slippery Nipple #3 1/3 oz Irish cream (Bailey's)1/3 oz Butterscotch schnapps 1/3 oz Kahlua (Coffee)Serve in: Shot glass. Put the Irish cream in first. Then slowly pour the Kahlua down the side of the glass so it doesn't mix. Th en add the Butterscotch Schnapps on top nice and slow.
Sloe Comfortable Screw #1 3 oz Sloe gin 3 oz Southern Comfort 3 oz Orange juice 3 oz Vodka Serve in: Collins glass. Stir or shake ingredients & serve with ice
Sloe Comfortable Screw #2 1/2 oz Sloe gin 1/2 oz Southern Comfort 1/2 oz Vodka fill with Orange juice Serve in:Old-fashioned glass. Shake with ice in a tumbler. Strain and pour.
Sloe comfortable screw against the wall 1 oz Sloe gin 1/2 oz Southern Comfort Fill Orange juice Float Galliano Cherry Serve in: Collins glass.
Shot of Sloe Gin, add half ounce Southern Comfort, fill with orange juice, float Galliano.
Smoothie 1 oz Crown royal 1 oz Amaretto 1 splash Triple sec 1 splash Sour mix 1 splash 7-Up Ice cubes Serve in: Shot glass. Shake all of the ingredients over ice and strain into a 4 oz. shooter glass.
Sour 1 1/2 oz. liquor 3 oz. sour mix shake, strain into lowball glass or serve straight in sour glass cherry and orange slice
Strawberry Daiquiri 1/2 oz Strawberry schnapps 1 oz Light rum 1 oz Lime juice 1 tsp Powdered sugar 1 oz Strawberries Serve in: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
Sweet Patootie Cocktail 1/2 oz Triple sec 1 oz Gin 1 tbs. Orange juice Serve in: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
Sweet Tart 3/4 oz Vodka (Stoli)3/4 oz Midori melon liqueur 1 splash Sweet and sour 1 splash 7-Up Serve in:Old-fashioned glass. Shake ingredients in a mixing cup with ice. Strain into 7 oz. old-fashioned glass and serve.
Sweet Tits 1/2 oz Strawberry schnapps 1/2 oz Apricot brandy 1 splash Pineapple juice Ice cubes Serve in: Shot glass. Add all the ingredients into a shaker over ice. Shake gently and strain into shot glass.
T-Bone 1 1/2 oz 151 proof rum 1 splash Steak sauce , A-1 Serve in: Shot glass. Pour the 151 rum in a shot glass and splash a little A-1 sauce on top. Really easy to make but not so easy to go down.
Tequila Sunrise 2 measures Tequila Orange juice 2 dashes Grenadine Serve in: Highball glass. Pour tequila in a highball glass with ice, and top with orange juice. Stir. Add grenadine by tilting glass and pouring grenadine down side by flipping the bottle vertically very quickly. The grenadine should go straight to the bottom and then rise up slowly through the drink. Garnish stirrer, straw and cherry-orange.
Tequila Sunset 1 oz Tequila Orange juice 1/2 oz Blackberry brandy 1 Cherry Serve in: Collins glass. Pour tequila into a Collins glass filled with ice cubes. Fill with orange juice and stir well. Top with blackberry brandy and stir lightly. Add the cherry on top and serve.
Three Wise Men 1/3 shot Jack Daniels 1/3 shot Jim Beam 1/3 shot Johnnie Walker Serve in: Shot glass. layer in a shot glass, Jimmy, Jack, then Johnnie
Three Wise Men #2 1/3 shot Jagermeister 1/3 shot Goldschlager 1/3 shot Rumpleminze (or any peppermint schnapps) Serve in: Shot glass. Serve.
Three Wise Men (go hunting)1/2 oz Jack Daniels 1/2 oz Jim Beam 1/2 oz Johnnie Walker 1/2 oz Wild Turkey Serve in: Shot glass. Pour in that order.
Three Wise Men (on a farm)1 shot Jack Daniels 1 shot Jim Beam 1 shot Yukon Jack 1 shot Wild Turkey Serve in: Shot glass. Line up four shot glasses with a shot of each drink.
Three Wise Men (vodka)2/3 oz Jagermeister 2/3 oz Absolut Vodka 2/3 oz Rumpleminze Serve in: Shot glass. pour 2/3 of an oz. of each ingredient into a shot glass and drink.
Tight Snatch Ice 1 shot Vodka (Absolut)1 shot Peach schnapps Orange juice Cranberry juice Serve in:Old-fashioned glass. Shake with ice. Serve in ice-filled glass.
Titty Excretion 1/3 Butterscotch schnapps 2/3 Mountain Dew Serve in: Beer mug. Pour in a big glass. Mix. It's best when it's cold and on the rocks.
Tom Collins 2 oz Gin 1 oz Lemon juice 1 tsp Sugar (superfine)3 oz Club soda 1 Maraschino cherry 1 Orange slice Serve in: Collins glass. In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a Collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice.
Tornado 1 oz Whiskey 1 oz Rum 1 oz Tequila 1 oz Vodka 2 oz Coca-Cola 1/2 tbs. Sugar 3 Ice cubes Serve in: Cocktail glass. mix everything except cola, sugar and ice in glass. then stir in sugar. then add ice cubes. finally, pour in cola. stir three times. drink.
Triplesex 2 parts Smirnoff Vodka 2 parts Triple sec 3 parts Sweet and sour Pineapple juice to taste Fill a glass with ice. Pour first 3 three ingredients then adjust pineapple juice to taste. Suck it down:)
Tropical Orgasm Pink lemonade 1/2 fifth Vodka (Absolut)1/4 bottle Strawberry daiquiri (Mrs.T's) Add 1 splash Rum (Capt. Morgan's)Start with 3/4 of a pitcher with pink lemonade. Then add the vodka. Mix till you can barely taste the vodka, then add the strawberry daiquiri mix, then a splash of rum. (Just a bit, do not add too much) Stir a nd then chill.
Tweetie Bird 1 1/2 oz Light rum 1 oz Lime juice 1/2 oz Galliano 1/2 oz Grand marnier Serve in: Cocktail glass. Pour all ingredients in mixer with ice and shake. Strain into cocktail glass.
Twister 2 oz Vodka Lemon-lime soda juice of 1/3 Lime Serve in: Collins glass. Pour vodka and juice of lime into a Collins glass over several ice cubes. Fill with lemon-lime soda, stir, and serve.
Unabomber 1/4 shot Gin 1/4 shot Vodka 1/4 shot Triple sec 1/4 shot Lime juice Serve in: Shot glass. Mix all ingredients, place in shot glass.
Unknown Warrior 1 piece Sugar 1 oz. Cointreau 1 oz. Vodka Serve in: Shot glass. Blend vodka and Cointreau in a shot glass. Set the drink on fire with a match. Put the piece of sugar on a fork and hold it over the flame from the drink and let it melt down into the glass. When the sugar has melted, use the palm of your hand to put out the flame.
Vaginal Secretions 250 ml Southern Comfort 1/8 gal Lemonade 1 l Squirt 2 splashes Lime juice 1 pt Triple sec 3 splashes Margarita mix Serve in: Punch bowl. Mix vigorously, and enjoy until drunk.
Vanilla Coke 1.5 oz Southern Comfort 1.5 oz Vanilla liqueur 1 can Coca-Cola Serve in: Collins glass. Put some ice in a glass. Add Southern Comfort, add Vanilla Liqueur, fill glass with coke.
Violent fuck 1 oz Curacao 1/2 oz Sloe gin fill 1/2 Sour mix fill 1/2 Orange juice Ice Serve in: Highball glass. Fill highball glass with ice, add 1oz. Curacao 1/2oz sloe gin fill 1/2 sour mix, 1/2 o.j blend for 2 sec., garnish with cherry
Virgin Pussy 1 oz Watermelon schnapps 1 oz Cinnamon schnapps 1 pinch Sugar Serve in: Shot glass. Just pour in both of the schnapps and add the pinch of sugar.
Vodka Collins 2 oz Vodka juice of 1/2 Lemon 1 tsp Powdered sugar Carbonated water 1 Cherry 1 slice Orange Serve in: Collins glass. Shake vodka, juice of lemon, and powdered sugar with ice and strain into a Collins glass. Add several ice cubes, fill with carbonated water, and stir. Decorate with slices of orange, lemon, and top with the cherry. Serve with a straw.
Vodka Stinger 1 oz Creme de menthe (white)1 oz Vodka Serve in: Cocktail glass. Shake ingredients with ice, strain into a cocktail glass, and serve.
Waikiki Beachcomber 3/4 oz Triple sec 3/4 oz Gin 1 tbs. Pineapple juice Serve in: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
Wet Pussy 1 oz Chambord raspberry liqueur 2 oz Irish cream 6 oz Milk Put the Chambord, Irish Cream, and Milk or Creamer in a shaker with ice. Shake, Strain and pour into glass.
Wet Snatch 5 parts Ice , chopped 3 parts Tequila 1 part Vanilla syrup 2 parts Coconut juice 1 part Raspberry juice , blue 2 parts Pineapple juice Serve in: Margarita/Coupette glass. Add blue raspberry to ice, add vanilla, pineapple, and coconut, then blend. Add tequila, blend again. Whipped cream on top optional.
What The Hell 1 oz Dry Vermouth 1 oz Gin 1 oz Apricot brandy 1 dash Lemon juice Serve in:Old-fashioned glass. Stir all ingredients with ice cubes in an old-fashioned glass and serve.
Whiskey Sour 2 oz Blended whiskey juice of 1/2 Lemon 1/2 tsp Powdered sugar 1 Cherry 1/2 slice Lemon Serve in: Whiskey sour glass. Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half - slice of lemon, top with the cherry, and serve.
White Lady 2 oz Gin 1 Egg white 1 oz Light cream1 tsp Sugar (superfine) Serve in: Cocktail glass. In a shaker half-filler with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
White Russian 2 oz Vodka 1 oz Coffee liqueur Light cream Serve in:Old-fashioned glass. Pour vodka and coffee liqueur over ice cubes in an old-fashioned glass. Fill with light cream and serve.
Wine Cooler 2 oz white or Red wine, with or without alcohol 5 oz Lemon-lime soda Ice, cubes Mix wine and soft drink. Pour into glass. Add ice.
X 3/4 oz Amaretto 3/4 oz Wildberry schnapps 1 splash Sour mix 1 splash Coca-Cola Serve in: Shot glass. Mix all ingredients in mixing glass and shake with ice. Strain into glass and shoot.
X.Y.Z. Cocktail 1 oz Light rum 1/2 oz Triple sec 1 tbs. Lemon juice Serve in: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
Yellow Mother fucker 1 part Vodka 1 part Gin Fill with Mountain Dew 1 - 2 can frozen Lemonade Ice cubes Serve in: Punch bowl. It is best to use a large cooler with a spout. The amount of Vodka and Gin you use depends on the size of your cooler. Add the ingredients to your preferred taste.
Zombie #1 1 oz Light rum 1/2 oz Creme de almond 1 1/2 oz Sweet and sour 1/2 oz Triple sec 1 1/2 oz Orange juice 1/2 oz 151 proof rum Serve in: Collins glass. Shake all ingredients (except 151 proof rum) with ice and strain into a Collins glass over ice cubes. Float the 151 proof rum on top, add a cherry (if desired), and serve.
Zombie #2 1 1/4 oz Lemon juice 2 dashes Grenadine 3/4 oz Orange juice (blood orange juice)3/4 oz Cherry Heering 3/4 oz White rum 2 oz Dark rum 3/4 oz Dark rum , high-proof Serve in: Highball glass. Shake over ice in a shaker, and strain into a large highball glass over crushed ice.
Zombie #3 1 1/2 oz Gold rum 3 tsp Lime juice 1 tbs. Rum , Jamaican 1 tbs. White rum 1 tbs. Pineapple juice and papaya juice 1 1/2 tsp Sugar syrup 1 tsp 151 proof rum 1 Pineapple stick Powdered sugar Serve in: Highball glass. Shake all ingredients over ice, except the high-proof rum, the pineapple stick and the sugar. Strain and add ice. Garnish with pineapple and a cherry. Float the high-proof rum at top and sprinkle a litter sugar over it.
Zombie #4 1 oz Light rum 1/2 oz Creme de noyaux 1/2 oz Triple sec 1 1/2 oz Sour mix 1 1/2 oz Orange juice 1/2 oz 151 proof rum Serve in: Collins glass. Strain ingredients into Collins glass filled with ice. Top with 151-proof Rum.
Zombie #5 1&1/3 oz Lemon juice 1 dash Grenadine 2/3 oz Orange juice 2/3 oz Cherry Heering 2/3 oz White rum (Bacardi)2 oz Bacardi Black rum 2/3 oz 151 proof rum Mixed in a shaker on ice. Serve in a Tumbler on crushed ice.
Standard Highballs Built in iced highball glass
A Furlong Too Late 2 oz Light rum 4 oz Ginger beer 1 Lemon , twist Pour the rum and ginger beer into a highball glass almost filled with ice cubes. Stir well. Garnish with the lemon twist.
A midsummer night dream 2 oz Vodka 1 oz Kirschwasser 1 tsp. Strawberry liqueur 5 Strawberries , fresh Schweppes Russian Mix the strawberries in a blender Pour it together with the vodka, Kirschwasser and strawberry liqueur over ice in a shaker. Shake well and pour in a highball glass. Fill up with the Russchian water
A Piece of Ass 1 shot Amaretto 1 shot Southern Comfort Ice cubes Top off with Sour mix Serve in: Highball glass. Put ice in glass. Pour in shots. Fill with Sour Mix.
A Sunny Delight 1 shot Triple sec 3 shots Lemon vodka 1 shot Club soda Lemon Fill with Sunny delight Serve in: Mason jar. Using shot glasses in a cannery style Mason jar, pour the vodka and the triple sec together. Then squeeze the lemon lightly, and place it on the rim. Fill the glass with Sunny Delight, then add a shot of Club Soda.
Absinthe #1 1 pt Vodka 2 tsp. Wormwood , crumbled 2 tsp. Anise seeds, crumbled 1/2 tsp. Fennel seeds 4 Cardamom , pods 1/2 tsp. Coriander , ground 2 tsp. Angelica root , chopped Steep wormwood in vodka for 48 hours. Remove, add the rest and steep for one week. Age.
Absolut Sex .75 oz Absolut Kurant .75 oz Midori melon liqueur 1 oz Cranberry juice splash Sprite or 7-up Shake Absolut Kurant, Midori, and Cranberry juice in shaker with ice: Strain into rocks glass: Splash of seven on top. Absolut Sex.
Absolut Stress #1 1/2 oz Absolut Vodka 1/2 oz Malibu rum 1/2 oz Peach schnapps 1 oz Orange juice 1 oz Pineapple juice 1 oz Cranberry juice Serve in: Collins glass. Pour all ingredients into a mixing tin and shake with ice. Pour into a Collins glass. No garnish.
Absolut Stress #2 1/2 oz Absolut Vodka 1/2 oz Peach schnapps 1/2 oz Coconut liqueur 1 1/2 oz Cranberry juice cocktail 1 1/2 oz Pineapple juice Mix well. Garnish with Orange and Cherry. Enjoy
Absolutely Screwed Up 1 shot Absolut Citron 1 shot Orange juice 1 shot Triple sec fill to top Ginger ale Serve In: Collins glass. Shake it up it tastes better that way, but you can stir it if you want. 6 of those and you will be wasted for the rest of the night.
Acapulco Zombie 1 shot Vodka 1 shot Tequila 1 shot Rum 1 dash Creme de menthe Orange juice Grapefruit juice Pour the alcohol in first, then finish off the glass with the two juices. Also, remember, just a little Creme de Menthe, not too much!
Acapulco 1 1/2 oz Light rum 1 1/2 tsp. Triple sec 1 tblsp Lime juice 1 tsp. Sugar 1 Egg white 1 Mint sprig Serve in:Old-fashioned glass. Combine and shake all ingredients (except mint) with ice and strain into an old-fashioned glass over ice cubes. Add the sprig of mint and serve.
Acid Cookie 1/4 oz Rumpleminze 1/4 oz Bailey's Irish cream 1/4 oz Butterscotch schnapps 1/4 oz Bacardi 151 proof rum splash Cream Serve in: Shot glass. Mix liquor together. Add Cream. Shake Well. Strain & Serve
ACID 1 oz Bacardi 151 proof rum 1 oz Wild Turkey , 101 proof Serve in: Shot glass. Poor in the 151 first followed by the 101 served with a Coke or Dr. Pepper chaser.
Adam Bomb 1 part Rum (Ron Bacardi)1 part Vodka (Absolut)1 part Tequila (Jose Cuervo)1/2 part Triple sec Fruit 1/2 glass Ice Salt or sugar 1-3 pt Fruit juice Serve in: Margarita/Coupette glass. Add ice to blender (or to glass if prefer on the rocks) then fruit, and fruit juice depending on personal preference then add the Rum, Vodka, Tequila, and triple sec. blend till smooth, rim glass with sugar or salt and pour mixtu re in. garnish with lemon or lime slice.
Adios Mother fucker 1 oz Kahlua 1 oz Tequila Serve in: Shot glass. Layer in a shot glass
After sex 2/3 oz. Vodka 1/3 oz. Creme de banana Orange juice Serve in: Highball glass. Pour the vodka and creme over some ice cubes in a tall glass and fill up with juice. to make it beautiful make the top of the glass with a grenadine and sugar
Afterburner #1 1/2 shot Aftershock 1/2 shot Bacardi 151 proof rum Serve in: Shot glass. pour both ingredients and let them mix some(you can stir it some to help it out)
Afterburner #2 1 oz Vodka , Absolut recommended 1/2 oz Tabasco sauce Serve in: Shot glass. pour 1 shot a vodka pour 1/2 shot of Tobacco sauce in separate shot glass (take vodka shot immediately followed by the Tobacco shot.)
Alabama Slammer 1 oz Southern Comfort 1 oz Amaretto 1/2 oz Sloe gin 1 dash Lemon juice Serve in: Highball glass. Pour all ingredients (except for lemon juice) over ice in a highball glass. Stir, add a dash of lemon juice, and serve.
Alexander (Original)2/3 oz. Gin 2/3 oz. Creme de cacao 2/3 oz. Cream Serve in: Cocktail glass. Shake all on Ice and strain into a Cocktail Glass.
Alexander Cocktail No. 1 1 oz Gin 1 oz white Creme de cacao 1 oz Light cream Nutmeg Serve in: Cocktail glass. Shake all ingredients (except nutmeg) with ice and strain into a cocktail glass. Sprinkle nutmeg on top and serve.
Alexander Cocktail No. 2 1 oz Brandy 1 oz white Creme de cacao 1 oz Light cream Serve in: Cocktail glass. Shake all ingredients (except nutmeg) with ice and strain contents into a cocktail glass. Sprinkle nutmeg on top and serve.
Alexander's Big Brother 2 oz Gin 1/2 oz Blue Curacao 1/2 oz Heavy cream Serve in: Cocktail glass. In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Alexander's Sister 1 1/2 oz Gin 1 oz Creme de menthe (green)1 oz Heavy cream 1/8 tsp. Nutmeg , grated Serve in: Cocktail glass. In a shaker half-filled with ice cubes, combine the gin, creme de menthe, and heavy cream. Shake well. Strain into a cocktail glass and garnish with the nutmeg.
Alien Urine Sample 3/4 oz Midori melon liqueur 3/4 oz Peach schnapps 3/4 oz Malibu rum 3/4 oz Creme de banana Sweet and sour 1 splash Club soda 1/2 oz Blue Curacao Hand shake or blend with ice the liqueur with the sour. Strain the drink from the ice into a pounder glass. Float Blue Curacao before serving
Amaretto Alexander 1 shot Amaretto 1 shot Creme de cacao Fill with Cream Serve in: Brandy snifter. Combine liqueurs in shaker along with cream and ice. Shake and strain into a brandy snifter. Garnish with a sprinkle of nutmeg.
Amaretto Sour Amaretto Sour mix Shake & Serve.
Amaretto Sour #2 1 jigger Amaretto Juice of 1/2 Lemon Ice Maraschino cherry Serve in:Old-fashioned glass. Rub the rim of an old fashioned glass with lemon, and dip repeatedly into granulated sugar until it has a good "frosted" rim. Shake a jigger of Amaretto with the juice of 1/2 a lemon. Strain into glass and add ice. Garnish with a Maraschino Cherry.
Amaretto Stone Sour #1 1 1/2 oz Amaretto 4 oz Orange juice 4 oz Sour mix Add Amaretto, OJ, and Sour in a tub over ice.
Amaretto Stone Sour #2 2 oz Sour mix 2 oz Amaretto 2 oz Tequila add splash Orange juice Serve in: Highball glass. In a shaker tin with ice, add sour mix, tequila, Amaretto. Shake well. Strain into highball glass. Add a splash of OJ. Garnish with orange slice and a cherry.
Amaretto Sweet & Sour Amaretto Sweet and sour mix Midori melon liqueur Pineapple juice Serve in: Margarita/Coupette glass. Fill the blender with 3/4 ice. Add sweet & sour mix to the top of the ice. Add about 1" of pineapple juice, 1/2" of melon liqueur, and 1/2 to 1/4" of Amaretto. Then blend the mix until it is of margarita consistency or thinner.
American Flag 1/3 Grenadine 1/3 Creme de cacao 1/3 Blue Curacao Serve in: Shot glass. When properly prepared this shot will look red, white and blue. First poor in 1/3 grenadine. Then the White Cream de cacao should be poured in over a bar spoon. Finally the Blue Curacao can be poured in the same way.
Angel's Tit 1/4 oz white Creme de cacao 1/4 oz Cherry liqueur 1/4 oz Half-and-half Top with Cherry Serve In: Cocktail glass. Pour ingredients into glass in order given, carefully so each layer floats on top of the previous one with mixing. Chill for 1/2 hour before serving.
Antifreeze 1/2 oz Vodka 1/2 oz Blue Curacao 1/2 oz Bacardi 151 proof rum 1/2 oz Peppermint schnapps Serve In: Shot glass. chill w/ ice cubes in shaker. Pour into rocks glass or split into two shots
Antifreeze #2 2 oz Smirnoff Vodka 2 tsp. Lemon-lime mix 1 cup Water Serve in: Whiskey sour glass. Add vodka to glass over ice. Then add water and lemon lime mix. Stir until all is dissolved.
Anti Freeze 1 package Hot chocolate mix 1 1/4 oz Peppermint schnapps 6 oz boiling Water 1 stick Peppermint 1 Maraschino cherry Whipped cream Serve in: Coffee mug. Pour the hot chocolate mix into a 9 ounce glass mug. Add the schnapps and boiling water. Stir Well. Top with a swirl of whipped cream. Garnish with the cherry and peppermint stick.
Aquarius 1 1/2 oz. blended whiskey 1/2 oz. cherry brandy 1 oz. cranberry juice shake, strain into lowball glass.
B-52 #1 1/3 shot Kahlua 1/3 shot Amaretto 1/3 shot Bailey's Irish cream Serve In: Shot glass. Layer the Kahlua, Amaretto, and Irish Cream into a shot glass in that order. After drinking, notice the Vapor Trails.
B-52 #2 Kahlua Bailey's Irish cream Grand marnier Layer equal parts in the order given.
Bacardi Cocktail 1 1/2 oz Light rum 1 oz Lime juice 1 tsp. Grenadine Serve in: Cocktail glass. In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Bahama Mama 1/4 oz Coffee liqueur 1/2 oz Dark rum 1/2 oz Coconut liqueur 1/4 oz 151 proof rum juice of 1/2 Lemon 4 oz Pineapple juice Serve in: Collins glass. Combine all ingredients and pour over cracked ice in a Collins glass. Decorate with a strawberry or cherry and serve.
Bahama Mama #2 1/2 oz Lemon juice 2 oz Orange juice 2 oz Pineapple juice 1 1/2 oz Rum 1 oz Coconut rum 1/2 oz Cherry Heering 1/2 oz Grenadine Serve in: Hurricane glass. Shake with cracked ice. Serve in a 12 oz. glass. Garnish with a cherry and 1/2 slice orange in a tooth pick.
Bald Pussy 1 1/2 shot Melon liqueur 1 shot Lime vodka 1 shot Absolut Vodka 1 shot Triple sec 1 1/2 shot Blueberry schnapps 1 splash Lime juice 1 splash 7-Up Serve in: Highball glass. Start at the top and venture your way to the bottom. Pour over ice and shake it on home! Pour in a highball glass and give 2 or 3 big gulps.
Banana Daiquiri 1 1/2 oz Light rum 1 tblsp Triple sec 1 Banana 1 1/2 oz Lime juice 1 tsp Sugar 1 Cherry Serve in: Champagne flute. Combine all ingredients (except for the cherry) with 1 cup crushed ice in an electric blender. Blend at a low speed for five seconds, then blend at a high speed until firm. Pour contents into a champagne flute, top with the cherry, and serve.
Bay Breeze 3 parts Stoli Vodka 1 part Cranberry juice 1 part Pineapple juice Serve in: Highball glass. First, add cubed ice, then add the three parts Stoli, then add the pineapple juice and last but not least, add the cranberry juice for color.
Bellini 6 oz Champagne 1 oz Peach schnapps Stir
Bermuda Highball 3/4 oz Brandy 3/4 oz Gin 3/4 oz Dry Vermouth Carbonated water twist of Lemon Serve In: Highball glass. Pour brandy, gin, and dry vermouth into a highball glass over ice cubes. Fill with carbonated water and stir. Add the twist of lemon and serve.
Bermuda Rose 1 1/2 tsp Apricot brandy 1 1/4 oz Gin 1 1/2 tsp Grenadine Serve In: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
Between The Sheets 1 oz Brandy 1 oz Light rum 1 oz Triple sec 1 oz Lemon juice Serve In: Cocktail glass. In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Black Death 1/4 oz Kahlua 1/4 oz Sambuca (Romana)1/4 oz Bailey's Irish cream 1/4 oz Half-and-half Serve in: Pousse cafe glass. In a layering glass, layer the ingredients in the following order: Kahlua, Romana Sambuca, Bailey's, and half and half.
Black Devil 1/2 oz Dry Vermouth 2 oz Light rum 1 Black olive Serve In: Cocktail glass. Stir rum and vermouth with cracked ice and strain into a cocktail glass. Top with the black olive and serve.
Black Russian 3/4 oz Coffee liqueur 1 1/2 oz Vodka Serve in:Old-fashioned glass. Pour ingredients over ice cubes in an old-fashioned glass and serve.
Black Russian #2 1 oz. Vodka (Stoli)1 oz. Coffee liqueur (Kaluha)5 oz. Coca-Cola Serve In: Highball glass. Pour Stoli, Kaluha into highball over ice. Top with Coke and serve.
Black Russian #3 1 1/2 oz Vodka (Smirnoff)1 oz Kahlua Ice cubes Squeeze of fresh Orange Serve in:Old-fashioned glass. Stir briefly or until spoon disintegrates.
Bloody Bitch 2 part grapefruit Juice 1 part vodka 1 shot grenadine Pour over shaved ice in a frosted glass. Add lime wedge. (optional)
Bloody Maria 1 oz Tequila 2 oz Tomato juice 1 dash Lemon juice 1 dash Tabasco sauce 1 dash Celery salt 1 slice Lemon Serve in:Old-fashioned glass. Shake all ingredients (except lemon slice) with cracked ice and strain into an old-fashioned glass over ice cubes. Add the slice of lemon and serve.
Bloody Mary 1 1/2 oz Vodka 3 oz Tomato juice 1 dash Lemon juice 1/2 tsp Worcestershire sauce 2-3 drops Tabasco sauce 1 wedge Lime Serve in:Old-fashioned glass.Shake all ingredients (except lime wedge) with ice and strain into an old-fashioned glass over ice cubes. Add salt and pepper to taste. Add the wedge of lime and serve.
Blow Job #1 1.5 oz Amaretto Whipping cream Serve in: Shot glass. Pour Amaretto into shot glass, top with whip cream. Drink with hands behind back in one smooth motion
Blow Job #2 1/2 oz Butterscotch schnapps 1/2 oz Irish cream (Bailey's) Whipped cream Serve in: Shot glass. Layer the butterscotch schnapps and Irish Cream by pouring the Irish Cream over the back of a spoon. Spray the Whipped cream on top, pile it about 1-2 inches high. This shot must be taken without using your hands. Pick up the shot glass between your lips and tilt back.
Blow Job #3 Kahlua Bailey's Irish cream Serve In: Shot glass. Add Kahlua and Bailey's to shot glass, garnish with whipped cream.
Blow Job #4 1 oz. Creme de menthe , green 1/2 oz. Bailey's Irish cream Serve in: Sherry glass. Layer each ingredient into a Sherry Glass in order as listed. Indulge in this creamy mint flavor!
Blow Job #5 2 oz Creme de banane 2 oz Bailey's Irish cream Cream First put in the Creme De Banane Then float the baileys Irish cream on top Then add a small shot of cream. Give the glass a quick swirl before drinking.
Blue Balls 1/2 oz Blue Curacao 1/2 oz Malibu rum 1/2 oz Peach schnapps 1/4 oz Sweet and sour dash Sprite Serve In: Shot glass. Mix all ingredients. Chill with ice and strain into a shooter glass!
Blue Hawaiian 1 oz Light rum 2 oz Pineapple juice 1 oz Blue Curacao 1 oz Cream of coconut 1 slice Pineapple 1 Cherry Serve In: Highball glass. Blend light rum, blue Curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.
Blue Smurf Piss 1/5 shot Jagermeister 1/5 shot Bacardi 151 proof rum 1/5 shot Rumpleminze 1/5 shot Goldschlager 1/5 shot Blue Curacao
Serve In: Shot glass. Pour as listed.
Blue Spruce 1 Shot Vodka 1 Shot Maple Syrup Mix them together, then let it slide down your throat.
Bocci Ball 1 oz Amaretto 2 oz Orange juice Fill with Soda Serve in:Old-fashioned glass. Shake Amaretto and orange juice first then top with soda.
Bourbon and sprite 4 oz Bourbon (Henry McKenna bourbon)7 oz Sprite Serve In: Whiskey sour glass. Pour the bourbon into the highball or whiskey sour glass with some ice. cubes preferred then mix the rest of glass with Sprite or Seven up.
Bourbon Highball 2 oz Bourbon Carbonated water twist of Lemon , peel Serve In: Highball glass. Pour bourbon into a highball glass over ice
cubes. Fill with carbonated water and stir. Add the twist of lemon peel and serve.
Brandy Alexander 1 1/2 oz Brandy 1 oz Dark Creme de cacao 1 oz Half-and-half 1/4 tsp Nutmeg , grated Serve In: Cocktail glass. In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and half-and-half. Shake well. Strain into a cocktail glass and garnish with the nutmeg.
Brandy Alexander #2 1 1/2 oz Brandy 1 oz white Creme de cacao 1 oz Heavy cream 1/4 tsp Nutmeg , grated Serve In: Cocktail glass. In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and cream. Shake well. Strain into a cocktail glass and garnish with the nutmeg.
Brandy Collins juice of 1/2 Lemon 2 oz Brandy 1 tsp Powdered sugar 1 slice Orange Carbonated water 1 Cherry Serve In: Collins glass. Shake juice of lemon, brandy, and powdered sugar with cracked ice and strain into a Collins glass. Add ice cubes, fill with carbonated water, and stir. Garnish with a slice of orange and top with a cherry. Serve with a straw.
Brandy Highball 2 oz Brandy Carbonated water twist of Lemon , peel Serve In: Highball glass. Pour brandy into a highball glass over ice cubes. Fill with carbonated water, add the twist of lemon peel, stir gently, and serve.
Brave Bull 5 oz. tequila 2&1/2 oz. kahlua stir in highball glass
Bronx Cocktail (Dry)1 oz Dry Vermouth 1 oz Gin juice of 1/4 Orange 1 slice Orange Serve In: Cocktail glass. Shake all ingredients (except orange slice) with ice and strain into a cocktail glass. Add orange slice and serve.
Bronx Golden Cocktail 1/2 oz Dry Vermouth 1/2 oz Sweet Vermouth 1 oz Gin juice of 1/4 Orange 1 slice Orange 1 Egg yolk Serve In: Whiskey sour glass. Shake all ingredients (except orange slice) with ice and strain into a whiskey sour glass. Add the orange slice and serve.
Bronx Silver Cocktail 1/2 oz Dry Vermouth 1 oz Gin juice of 1/2 Orange 1 Egg white Serve In: Whiskey sour glass. Shake all ingredients with ice, strain into a whiskey sour glass, and serve.
Brown cow 1 measures Kahlua Milk Serve In: Champagne flute. In a champagne flute with ice, add kahlua and top with milk. Stir. Garnish stirrer, nutmeg.
Brown Cow from Hell 2 or 3 oz Kahlua full glass of Milk a few squirt Chocolate syrup Mix all ingredients until no chocolate residue is left on bottom of glass. Serve chilled.
Bullfrog 12 shots Vodka 1 qt Lemonade Shake well (preferably in a closed container). Stir (preferably with a spoon in an opened container)
Buttery Nipple #1 1/2 shot Butterscotch schnapps 1/2 shot Bailey's Irish cream Serve In: Shot glass. The Butterscotch Schnapps makes up the bottom layer. The top layer of Baileys should be added using a spoon. This is a layered shot.
Buttery Nipple #2 2/3 oz Peach schnapps 1/3 oz Bailey's Irish cream Serve In: Shot glass.
10 3Pour schnapps into shot glass. Carefully add Baily's to surface. Don not mix.
Capri 3/4 oz white Creme de cacao 3/4 oz Creme de banane 3/4 oz Light cream Serve in:Old-fashioned glass. Shake all ingredients with ice, strain into an old-fashioned glass over ice cubes, and serve.
Captain with a Skirt 2 oz Captain Morgan Rum 2 oz White wine Fill with Coca-Cola 1 slice of Lime Ice cubes Serve in:Old-fashioned glass. Mix
Captain Morgan and white wine in a glass. Add Coke and ice. Garnish with a slice of lime.
Caribbean Cruise 1/2 oz Vodka 1/2 oz Midori melon liqueur 1/2 oz Peach schnapps 1/2 oz Blue Curacao Pineapple juice 1 splash 7-Up Serve In: Hurricane glass. Combine all ingredients, shake well and serve over ice. Garnish with a lime wedge and a cherry (and an umbrella if handy).
Cherry Bomb 1 oz Vodka 1 1/2 oz Creme de cacao 3/4 oz Grenadine Serve as a shot or on the rocks.
Chocolate Martini #2 1 shot white Creme de cacao 1 shot Vodka Serve In: Shot glass. Shake ingredients with ice, then strain into a shot glass.
Collins 1 1/2 oz. liquor 3 oz. sour mix club soda shake, strain into Collins glass 1 oz.
Cosmopolitan #1 1 oz Vodka 1/2 oz Triple sec 1/2 oz Lime juice (Rose's)1/2 oz Cranberry juice Lime wedge Serve In: Cocktail glass. Shake liquid ingredients like hell in a shaker with ice. Place lime wedge on the rim of a Martini glass. Pour mix into the glass, up.
Cosmopolitan #2 1 1/4 oz Absolut Citron 1/4 oz Lime juice 1/4 oz Triple sec or Cointreau 1/4 cup Cranberry juice Serve In: Cocktail glass. Combine all ingredients in a cocktail shaker with ice. Quickly shake and pour into a chilled cocktail glass. Garnish with a lime twist.
Cosmopolitan #3 1 oz Stoli Vodka 1 oz Cointreau Small dash Cranberry juice Small dash Lime juice Serve In: Cocktail glass. Stir ingredients on ice and strain into martini glass.
Cosmopolitan Martini 1/2 oz Cointreau 1 oz Vodka Juice of 1/2 Lime splash Cranberry juice Pour all ingredients in mixing glass half filled with ice, shake and strain into chilled Martini glass.
Cowboy Cocksucker Butterscotch schnapps Bailey's Irish cream Serve In: Shot glass. Blend in shot glass. Serve.
Daiquiri 1 1/2 oz Light rum juice of 1/2 Lime 1 tsp Powdered sugar Serve In: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
Dead Nazi 2/3 oz Rumpleminze 2/3 oz Jagermeister Serve In: Shot glass. pour rumple(should be pre chilled) into shot glass add Jagermeister(should also be pre chilled), serve
Death of a Virgin 1 1/2 oz Vodka 1 1/2 oz Peach schnapps 1 oz Lime juice Orange juice 7-Up Serve In: Coffee mug. Pour first three ingredients. Then pour orange juice until cup is little more than half filled. Then fill the rest of the way with 7-up and stir until well mixed.
Deep Throat 1/2 oz. Kahlua 1/2 oz. Vodka Whipped Cream Pour into shot glass, topping with dab of whipped cream. No hands, tilt head back and swallow.
Depth Charge 1 shot Vodka 1 shot Pernod 1 shot Malibu rum 1 shot Tia Maria 1 bottle Pineapple juice 1 splash Lemonade Fill With Cola Serve in: Beer pilsner. Pour the Vodka, Pernod, Malibu & Tia Maria into a one pint beer glass, add the lemonade and pineapple juice, and top up with coke.
Dirty Girl Scout 1 oz Creme de menthe 1 oz Vodka 1 oz Kahlua 1 oz Bailey's Irish cream Mix the vodka, Kahlua and Bailey's and pour over ice. Pour the Creme de menthe down the center of the glass. Look s gross, but tastes delicious!
Dirty Grasshopper 1 oz Creme de menthe 1 oz Kahlua Fill with Milk Pour Creme de Menthe and Kahlua in a glass over ice. Add milk to fill. Garnish with whatever you'd like. Enjoy!
Earthquake #1 1/3 Gin 1/3 Whisky 1/3 Pernod Serve in: Cocktail glass. Stir
El Diablo 2 oz Tequila 3/4 oz Creme de cassis 1 Lime wedge Ginger ale Serve in: Collins glass. Stir tequila and creme de cassis over ice in a chilled Collins glass. Fill with ginger ale, squeeze lime wedge over drink and drop it into the glass.
Electric Screwdriver 1 shot Southern Comfort 1 glass Orange juice 2 shots Amaretto dump the shots in glass then fill with o.j to taste
Electric Storm 1/2 oz Irish cream 1/2 oz Goldschlager 1/3 oz Jagermeister 1/3 oz Rumpleminze Serve in: Shot glass. Combine all 4 ingredients into a shot glass and slam it.
English Highball 3/4 oz Brandy 3/4 oz Gin 3/4 oz Sweet Vermouth Carbonated water twist of Lemon , peel Serve in: Highball glass. Pour brandy, gin, and sweet vermouth into a highball glass over ice cubes. Fill with carbonated water. Add the twist of lemon peel, stir, and serve.
Fahrenheit 5000 1/2 oz Firewater 1/2 oz Absolut Peppar 1 dash Tabasco sauce Serve in: Shot glass. Cover bottom of shot glass with Tabasco Sauce and then fill with half Firewater and half Absolut Peppar.
Fence Jumper 1/2 oz. Tequila 1/2 oz. 151-Proof Rum 1 Tbs. Tabasco Sauce Pour Tequila and rum into Shot Glass, then add Tabasco
Fire And Ice 1/2 shot Firewater 1/2 shot Rumpleminze Serve In: Shot glass. Layer the Rumpleminze on top of the Firewater (as best as possible)
Fireball 1 oz Cinnamon schnapps 1 dash Tabasco sauce Serve In: Shot glass. Pour the cinnamon schnapps in shot glass and add the dash of Tabasco Sauce. Then shoot.
Fireball #2 1 oz Southern Comfort 3 oz Cinnamon schnapps 1 dash Tabasco sauce 1 Cherry (optional)Serve In: Cocktail glass. Mix the Schnapps, Southern Comfort, and Tabasco. Pour into cocktail glass. A cherry may be added.
Flaming Blue Jesus 1 oz Bacardi 151 proof rum 1/2 oz Peppermint schnapps 1/2 oz Southern Comfort 1/2 oz Tequila Serve In: Shot glass. Layer with 151 rum on top. Light on fire - Burn for 5 seconds - Blow it out and drink.
Flaming Cornholio 1/2 glass Whiskey (Jack Daniels)1/2 glass Orange juice 1 oz Firewater Serve In: Beer mug. Mix the o.j. and Jack Daniels in a beer mug and drop the shot glass of Firewater in it.
Flaming Dr. Pepper 1 oz Amaretto 1 oz Vodka 1 oz Bacardi 151 proof rum 1 oz Dr. Pepper 1 oz Beer Add Amaretto, Bacardi, and vodka. Mix in the Dr. Pepper and beer
Flaming Dr. Pepper #2 3/4 shot Amaretto 151 proof rum 1/2 glass Beer Serve In: Shot glass. Fill the shot glass about 3/4 full with Amaretto and top it off with enough 151 to make it burn. Put the shot glass in another glass and fill the new glass with beer (right up to the level of the shot glass). Light the Amaretto/151 and let it burn awhile. Blow it out and slam it.
Flaming Dragon 1 oz Chartreuse , green 1 oz Bacardi 151 proof rum Mix together. Light on fire. Let the flames warm the concoction about 20 sec. Blow out fire (optional). Swallow quickly (be careful the glass may be hot!)
Flaming Fruit Trees 1/2 oz Peach schnapps 1/2 oz Banana liqueur 1/2 oz Everclear Serve in: Shot glass.light on fire for five seconds blow out and suck through a straw.
Flaming Goat 1/4 oz Vodka 1/4 oz Gin 1/4 oz Rum 1/4 oz Tequila 1/4 oz Triple sec 1/4 oz Blue Curacao 1 splash Sour mix Cranberry juice Ice cubes Bacardi 151 proof rum Serve in: Hurricane glass. Mix vodka, gin, rum, tequila, triple sec and Curacao. Add sour mix. Add Curacao until it's dark purple. Fill glass with ice cubes and float Bacardi 151 rum on top. Have the flame blown out before drinking add a straw.
Flaming Gorilla 1 part Peppermint schnapps 1 part Kahlua 1 part Bacardi 151 proof rum Serve in: Shot glass. pour into shot glass, layering ingredients, from top to bottom light on fire and extinguish after 15 s econds.
Flaming Gorilla Titties 1 oz Bacardi 151 proof rum 1 oz Kahlua Serve In: Shot glass. Add the 1 oz of Kahlua and then add the 1 oz of Bacardi 151 rum to the shot glass. Place a small sipping straw in the mixture and then light on fire. The straw is so you do not burn your eyebrows off. Once lit suck the shot through the straw till empty. Tastes like chocolate milk. I have made this drink quite often at parties and it goes over very well with everyone. Try it a few times it does take a little practice to get it right.
Flaming Huscroft 1 oz Beer , blackened voodoo 2 oz Southern Comfort 1/4 oz Bacardi 151 proof rum 1/4 oz Everclear 1/2 oz Rum (Captain Morgan's)4 oz Soda 1 oz Mountain Dew 24 oz Ice Throw all in a glass, light it: When flame goes down, chug but make sure you have a chaser, or your in trouble.
Flaming Lamborghini 1 oz Kahlua 1 oz Sambuca 1 oz Blue Curacao 1 oz Bailey's Irish cream Serve In: Cocktail glass. Pour the Sambuca and Kahlua into the Cocktail Glass and give the drinker a straw. Pour the Baileys and Blue Curacao into two separate shot glasses either side of the cocktail glass. Set light the concoction in the cocktail glass and start to drink through the straw (this drink should be drunk in one) , as the bottom of the glass is reached put out the fire by pouring the Baileys and Blue Curacao into the cocktail glass and keep drinking till it's all gone!!
Flaming Moz 1 part Blue Curacao 1 part White Sambuca 1 part Chartreuse , green Place a short rock (wide mouthed spirit glass) on bar. Pour the blue Curacao, white Sambuca and chartreuse into a brandy balloon (snifter). Place the brandy balloon horizontally, balancing on the mouth of the short rock. -- Ignite the alcohol in the brandy balloon. Rotate the brandy balloon (like a cement mixer). Pour mixture from brandy balloon to short rock while it is alight. The stream of alcohol falling between the glasses should form a waterfall of fire cascading into the short rock. (I am a poet also) Use the upside down brandy balloon to suffocate the drink in the short rock. Be sure the flames are out. -- Remove the brandy balloon and inhale the fumes. Shoot the drink. -- Hold on to the bar very tightly!
Flaming Rasta 1 part Amaretto 1 part Grenadine 1 part Bacardi 151 proof rum Serve in: Shot glass. If you can use a tall shot glass you will also need a straw and a lighter. When the drink is poured make sure your 151 is on top. then get your straw like it so it is wet light the drink (run the lighter over top or a match). Put your straw in a drink it fast.
Flaming Russian 1 oz Vodka 1/5 oz Bacardi 151 proof rum Serve in: Shot glass. Pour vodka in shot glass, carefully layer rum on top. Ignite rum and serve.
Flaming Spanish Fly 1 oz Tequila (Cuervo Gold)1 oz Kahlua 1 oz Bacardi 151 proof rum Rich black Coffee Whipped cream Coarse Sugar 1 Cherry Serve in: Irish coffee cup. Moisten rim of glass with cherry juice or water. Dip rim into coarse sugar to coat heavily. Pour tequila and coffee liquor int o glass. Gently float 151 proof rum on top. Carefully ignite rum and swirl glass to lightly melt sugar with flame. Immediately pour in coffee to extinguish flames and fill cup. Top with whipped cream and cherry.
Flaming Yager 1 shot Jagermeister 1 glass Guinness stout Serve in: Beer mug. Light the Jagermeister on fire and drop it in the glass of Guinness. Now pound it quick. There you go!
Florida Rum Runner 1 1/2 oz Rum 1 oz Blackberry brandy 1 oz Banana liqueur 1.2 oz Lime juice 1/2 oz Grenadine crushed Ice Serve in: Collins glass. Mix in blender until ice is crushed into slushy form. Serve while frozen.
Foxy Lady 1/2 oz Amaretto 1/2 oz Creme de cacao 2 oz Light cream Serve in: Cocktail glass. Shake all ingredients with ice, strain into a chilled cocktail glass, and serve.
Freddy Fudpucker 2 oz Tequila 4 oz Orange juice 1/2 oz Galliano Serve in: Highball glass. Pour the tequila and orange juice into a highball glass almost filled with ice cubes. Pouring slowly and carefully over the back of a teaspoon, float the Galliano on top of the drink.
Frog in a blender 2 shots Vodka 2 shots Maui , blue 2 splashes Grenadine 8 oz Orange juice Blend OJ, Blue Maui, and Vodka, put in glass. Splash grenadine on top, but do not stir in.
Frozen Margarita #1 2 tsp coarse Salt 1 Lime wedge 3 oz Tequila , white 1 oz Triple sec 2 oz Lime juice 1 cup crushed Ice Serve in: Cocktail glass. Place salt in a saucer. Rub rim of a cocktail glass with lime wedge and dip glass into salt to coat rim thoroughly, reserve lime. Pour tequila, triple sec, lime juice, and crushed ice into a blender. Blend well at high speed. Pour into a cocktail glass.
Frozen Mudslide 2 oz Vodka 2 oz Kahlua 2 oz Bailey's Irish cream 6 oz Ice-cream , vanilla Blend alcohol with ice-cream. Serve in frosted glass.
Fu** me like a beast 1/2 oz Tequila 1/2 oz Midori melon liqueur 1/2 oz Chambord raspberry liqueur 1 part Pineapple juice 1 part Orange juice 1 dash Grenadine Top with Bacardi 151 proof rum Serve in: Highball glass. Combine all ingredients except 151, shake well with ice, pour into highball glass and top it off with Bacardi 151.
Fuck You 1 oz Tequila 1 oz Jack Daniels 1 oz Wild Turkey 1 oz Goldschlager 1 oz Rum 1 oz Blueberry schnapps Mix each ingredient in a glass. Tilt glass 180 degrees and slam it!
Fuzzy Navel (original)1 1/2 oz Peach schnapps Orange juice , to taste Serve in: Collins glass. Pour peach schnapps into ice filled Collins glass. Fill with orange juice and stir to combine.
Fuzzy Screw Shot 1 oz Vodka 1/2 oz Peach schnapps 1/2 oz Triple sec Serve in: Shot glass. Pour a double shot glass half full of vodka. Pour the peach schnapps into the next quarter. Pour the triple sec in the remaining quarter. Stir and shoot.
A Fuzzy Thing 2 oz Vodka (Absolut citron)1 oz Triple sec 1 1/2 oz Peach schnapps 1 splash Orange juice 1 splash Pineapple juice Fill with Sour mix Pour alcohol first, then add the juice. A little sour mix is needed, but not enough to overpower the juice. Shake before serving, and make sure there isn't too much ice in the drink.
Gentle Ben 1oz. Vodka 1oz. Gin 1oz. Tequila splash Orange juice Mix together in a high glass, add some ice and a straw. Enjoy it !
Get Laid 3/4 oz Raspberry liqueur 1 oz Vodka 6 oz Pineapple juice 1 splash Cranberry juice Serve in: Highball glass. Mix Raspberry liqueur, vodka, and pineapple juice in the mixer, shake, strain, pour into glass, then add splash of cranberry juice.
A Gilligan's Island 1 oz Vodka 1 oz Peach schnapps 3 oz Orange juice 3 oz Cranberry juice Serve in: Collins glass. Shaken, not stirred!
Gin And Tonic 2 oz Gin 5 oz Tonic water 1 Lime wedge Serve in: Highball glass. Pour the gin and the tonic water into a highball glass almost filled with ice cubes. Stir well. Garnish with the lime wedge.
Godchild 1 oz Vodka 1 oz Amaretto 1 oz Heavy cream Serve in: Champagne flute. Shake all ingredients well with cracked ice, strain into a champagne flute, and serve.
Golddigger 1/2 oz Jack Daniels 1/2 oz Goldschlager Serve in: Shot glass. Pour in shot glass.
Gorilla Fart #1 1/2 oz Wild Turkey 1/2 oz Bacardi 151 proof rum Serve in: Shot glass. Pour in shot glass. Take a sniff and shoot!
Gorilla Fart #3 1/3 shot Bacardi 151 proof rum 1/3 shot Southern Comfort 1/3 shot Jack Daniels Pour in glass, drink!
Gorilla Fart #4 1 oz Jack Daniels 1 oz Wild Turkey 1 oz Crown royal Serve in: Whiskey sour glass. Shake and Strain, pour into rocks glass, straight up.
Gorilla Fart #5 1 oz Bacardi 151 proof rum 1 oz Yukon Jack Serve in: Shot glass. Pour 1oz of Yukon Jack into shot glass. Pour 1oz of Bacardi 151 into shot glass.
Harley Davidson (the company way)1/2 shot Yukon Jack 1/2 shot Jack Daniels Serve in: Shot glass. Pour alcohol into the shot glass. Occasionally mix with ice then put into a shot glass. Serve with a lemon wedge.
Harvey Wallbanger 1 oz Vodka 1/2 oz Galliano 4 oz Orange juice Serve In: Collins glass. Pour vodka and orange juice into a Collins glass over ice cubes and stir. Float Galliano on top and serve.
Havana Cocktail 1 oz Light rum 1 oz Pineapple juice 1 tsp Lemon juice Serve In: Cocktail glass. In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Hawaiian Cocktail 2 oz Gin 1/2 oz Triple sec 1 tbs. Pineapple juice Serve in: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
H-Bomb 12 oz Beer 6 oz Water 1/8 oz Alcohol Dump out six ounces of beer, add alcohol, fill up the rest of the beer can with water, mix and let settle
Highball 1 1/2 oz Whiskey fill with glass Ginger ale 4-5 cubes Ice fill a medium glass most of the way with ice, pour in 1 shot, about 1.5 ounces of whiskey, fill the rest of the way with ginger ale.
Highlander 1 oz Whiskey 1 oz Vodka 1 oz Gin 1 oz Light rum 1/2 oz Blue Curacao 1/2 oz Raspberry schnapps 1/2 oz Melon liqueur 1/2 oz Triple sec 1 oz Cranberry juice 1 oz Pineapple juice 1 oz Sweet and sour Serve in: Collins glass. Shake and strain, pour into Collins glass with ice. Garnish with flag.
Honey-Dew-Me 2 parts Barenjeger 1 part Melon liqueur 4 parts Orange juice serve as a chilled shot
Hot Fuck 1 oz. Bailey's Irish Cream 1 oz. Amaretto 1 oz. Goldschlager (you can try other Cinnamon Schnapps) Mix and drink!
Hurricane 1 oz Light rum 1 oz Dark rum 1 tbs. Passion fruit syrup 2 tsp Lime juice Serve in: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
Iceberg 1 oz white Creme de menthe 1/2 oz Peppermint schnapps 1/2 oz Goldschlager Fill with Milk Serve in: Highball glass. Pour ingredients over ice in blender, blend, pour in frozen highball. Garnish with cinnamon stick or chocolate shavings.
Ice Cream Genius 2 oz Amaretto 1/2 cup Orange juice 1/2 cup vanilla Ice-cream Serve in: Cocktail glass. Blend all ingredients together in a blender
Instant Death 3 oz Bacardi 151 proof rum 3 oz Everclear 3 oz Jagermeister 5 oz Water 1 dash Salt Put in all alcohol first and water last, then salt
Irish Whip 1 oz Vodka 1 oz Pernod 1 oz Bacardi 151 proof rum 1 oz Creme de menthe 1 part 7-Up 1 part Orange juice Serve in: Beer mug. Mix in a pint glass, fill with one part 7-Up and one part orange juice, stir and add a few ice cubes.
Jack & Coke 2 oz Jack Daniels 10 oz Coca-Cola Ice Pour jack Daniels into large glass filled with ice. Pour Coca-Cola into glass. Stir lightly.
The Jack Hammer 1 oz Jack Daniels 1 oz Tequila , Jose Cuervo gold Serve In: Shot glass. Pour both shots into one shot glass, straight up!
Jackhammer 1 oz Jack Daniels 1 oz Amaretto Serve over ice.
Jell-O shots 2 cups Everclear 3 packages Jell-O with sugar 3 cups Water Serve In: Shot glass. Boil 3 cups of water then add Jell-O. Mix Jell-O and water until Jell-O is completely dissolved. Add the two cups of Everclear and mix together. Pour mixture into plastic shot glasses and chill until firm.
Jell-O Shots #2 0.35 oz Jell-O (any flavor, small box)1 cup Water , boiling 1 cup Vodka Serve In: Shot glass. Dissolve Jell-O with 1 cup boiling water, add 1 cup vodka and stir, pour into shot glasses, ice trays, or in 1 oz plastic cups found at party supply stores (they even have little lids for them), chill until firm. Each person can use a knife or their tongue to loosen the edges of the Jell-O and then suck them down. If you use the 1 oz plastic cups and lids you can serve them by placing all of t he cups in a large bowl filled with ice...they will stay cold longer, and they look really festive! * Try making an assortment using several flavors of Jell-O!
Kahlua Sour 1 1/2 oz Kahlua 1 oz Lemon juice 1 1/2 tsp Sugar Serve in: Cocktail glass. Mix Kahlua and lemon juice, add sugar and enjoy.
Kahlua Cream-slide 4 1/2 oz. Kahlua Chocolate Ice Cream Blend in a blender until smooth. Add kahlua or ice cream to taste.
Kamikaze 1 oz Vodka 1 oz Triple sec 1 oz Lime juice Serve in:Old-fashioned glass. Shake all ingredients with ice, strain into an old-fashioned glass over ice cubes, and serve.
Kamikaze #1 1 part Vodka 1 part Triple sec 1 part Lime juice (Rose's) Serve In: Shot glass. shake well with ice, pour strained mixture into shooter.
Kick me in the Jimmy 1/2 oz Jagermeister 1/2 oz Jack Daniels 1/2 oz Jose Cuervo 1/2 oz Firewater Serve In: Highball glass. Combine in mixing tin with ice, shake and strain.
Kill Me Now 3 oz Tequila3 oz 151 proof rum 3 oz Vodka 3 oz Gin 2 oz Amaretto Serve In: Hurricane glass. Mix all ingredients in hurricane glass.
Killer 1 shot vodka 2 shots grain alcohol 1 shot tequila 1/4 shot grape juice Add one whole jalapeno pepper. Pour over ice. Drink through straw.
Kir 6 oz dry White wine 1 tbs. Creme de cassis 2-3 Ice cubes Twist of Lemon peel Serve in: White wine glass. Combine ingredients in a large wineglass. Twist the lemon peel to release the oil and drop it into the glass.
Kir Royal 1 part Creme de cassis 5 parts Champagne Pour Creme de cassis in glass, gently pour champagne on top
Kiss-In-The-Dark 3/4 oz Cherry brandy 3/4 oz Dry Vermouth 3/4 oz Gin Serve In: Cocktail glass. Stir all ingredients with ice, strain into a cocktail glass, and serve.
Leg spreader 1 oz Tequila 1 oz Vodka 1 oz Gin 1 oz Rum Serve In: Highball glass. Mix in glass and enjoy
Legspreader #2 1 1/4 oz Midori melon liqueur 1 1/4 oz Malibu rum 6 oz Pineapple juice 2 splashes 7-Up Serve In: Hurricane glass. Pour all ingredients on ice and stir.
Liquid Cocaine #1 1/4 shot Grand marnier 1/4 shot Southern Comfort 1/4 shot Vodka (preferably Absolut)1/4 shot Amaretto 1 splash Pineapple juice Serve In: Shot glass. Combine 4 alcohol’s and pineapple juice in cocktail mixer with ice. Shake well. Strain into shot glass.
Liquid Cocaine #2 1/3 Rumpleminze 1/3 Jagermeister 1/3 Bacardi 151 proof rum Chill over ice and pour.
Liquid Cocaine #3 3 parts Jagermeister 2 parts Bacardi 151 proof rum 1 part Rumpleminze Serve in: Shot glass. Keep all 3 liquors in freezer till they are viscous. (Jagermeister should have a syrup quality.) Mix all three in shaker and pour in a extra tall frosted shot glass. (Should be one of those unusually tall shot glasses if possible, ot herwise use small whiskey glass as this is a unusually large shot.) Serve Cold!
Liquid Cocaine #4 1/2 oz Silver Tequila 1/2 oz Vodka 1/2 oz Gin 1/2 oz Light rum 1/2 oz Everclear Serve in: Shot glass. Mix all ingredients into a shot glass. Shoot it all at once .
Liquid Cocaine #5 1/4 oz Vodka 1/4 oz Amaretto 1/4 oz Southern Comfort 1/4 oz Cointreau 3/4 oz Pineapple juice 1 splash 7-Up Serve in: Shot glass. Pour all ingredients into a shaker, shake and strain.
Long Island Iced Tea #1 1/2 oz Vodka 1/2 oz Tequila 1/2 oz Light rum 1/2 oz Gin 1 dash Coca-Cola twist of Lemon (or lime) Serve in: Highball glass. Mix all contents in a highball glass and stir gently. Add dash of Coca-Cola for the coloring and garnish with lemon or lime twist.
Long Island Iced Tea #2 1/2 oz Tequila 1/2 oz Rum 1/2 oz Vodka 1/2 oz Gin 1/2 oz Triple sec 1 oz Sour mix Coca-Cola Fill 12 oz. glass with ice. Add all the alcohol and sour mix. Top off glass with Coca-Cola to taste then watch out.
Long Island Iced Tea #3 1/3 oz. Finlandia Vodka 1/3 oz. Gin 1/3 oz. Tequila 1/3 oz. Light rum 1/3 oz. Cointreau 2&2/3 oz. Lemon juice (or Lime juice) Coca-Cola Serve in: Collins glass. Fill a Collins glass with crushed ice. Pour the spirits and the juice over the ice. Add cola until the drink becomes tea colored.
Long Island Iced Tea #4 3/4 oz Triple sec 3/4 oz Absolut Vodka 3/4 oz Tequila , gold 3/4 oz Bacardi 151 proof rum 3/4 oz Gin (Tanqueray)4 oz Sweet and sour 2 oz Pepsi Cola Serve in: Collins glass. Mix all liquors and sweet and sour and top off with Pepsi Cola. Stir and Serve with a Lemon wheel.
Long Island Iced Tea #5 1 1/4 oz Vodka (Gordon’s)1 1/4 oz Gin (Fleishmans)1 1/4 oz Light rum (Ron Matulsem)1 1/4 oz Triple sec 2 1/2 oz Sweet and sour mix Fill with 1/2 - 1 can Pepsi Cola Serve in: Mason jar. Add ice to glass. Add Alcohol. Add Sweet and Sour mix. Fill to the top with Cola (preferably Pepsi). Squeeze and add lemon
Long Island Iced Tea #6 2/3 oz. Vodka 2/3 oz. Tequila 2/3 oz. Gin 2/3 oz. Rum 2/3 oz. Cointreau Iced tea Lime juice Coca-Cola Serve in: Beer mug. First, have all the ingredients cold. Mix the liquor in a glass and then add the iced tea, Coca -Cola and lemon. Be sure to stir or shake. Serve chilled in a big (beer?) glass.
Long Island Iced Tea #7 1 part Vodka 1 part Tequila 1 part Rum 1 part Gin 1 part Triple sec 1 1/2 part Sour mix splash Coca-Cola Mix ingredients together over ice in a glass. Pour into shaker and give ONE brisk shake. Pour back into glass and make sure there is a touch of fizz at the top. Garnish with lemon.
Long Island Milkshake 1 shot of vodka 1 shot of rum 1 shot of gin 1/2 shot of tequila 1/2 shot of triple sec 4 ounces of fine shaved or fine crushed ice, cubes won't work 2 ounces of cream or Half & Half; cream is better 4 sugar cubes 1 shot of creme de coca You may also add, or not, a few drops of vanilla extract, to taste Into a large blender cup, add the ice, the sugar cubes, the shot of creme de cacao, the vanilla extract if you'd like, and the cream or Half & Half; then hit the "mix" button on the blender for no more than 5-10 seconds. Then add the alcoholic beverages in no particular order, then hit the "frappe" or "whip" button on the blender for 15-20 seconds, or until you can see that all the ingredients are well-blended, but before you over-blend and start the ice melting too fast. Serve in a tall pre-chilled Tom Collins or similar tall iced-tea glass, no garnish required, serve with a large-diameter straw.
Long Island Tea 1/2 oz Vodka1/2 oz Light rum 1/2 oz Gin 1/2 oz Tequila juice of 1/2 Lemon 1 splash Coca-Cola Serve in: Highball glass. Combine all ingredients (except cola) and pour over ice in a highball glass. Add the splash of cola for color. Decorate with a slice of lemon and serve.
Love Potion #9 20 oz Kool-Aid , cherry 8 oz Vodka 3 White rum Serve in: Punch bowl. Pour Kool-aid into jug, add vodka and rum. add 1 pouch of Kool-aid (cherry or orange) cover and shake give to best looking girl in the room and party
The MacAttack 1 oz Gin 1 oz Midori melon liqueur Fill 1/2 Grape juice Fill 1/2 Club soda Serve in: Hurricane glass. In a shaker with ice, add all ingredients. Shake so that all parts mix together. Serve on ice.
Mia Tai 1 oz Light rum 1/2 oz Orgeat syrup 1/2 oz Triple sec 1 1/2 oz Sweet and sour 1 Cherry Serve In: Collins glass. Shake all ingredients (except cherry) with ice and strain into a Collins glass over several ice cubes. Top with the cherry and serve.
Mia Tai #2 juice of 1/6 Lime 1-1/2 oz Dark rum (very dark)1-1/2 oz Light rum 3/4 oz Orange liqueur (triple sec)juice of 1/4 Orange juice of 1/4 Lemon 2 oz Pineapple juice Sugar (to taste)Serve In: Highball glass. Squeeze lime wedge in tall glass with ice. Add other ingredients. Sugar is optional.
Maiden's Blush 1 1/2 oz Gin 1/2 oz Triple sec 1 tsp Cherry brandy 1 oz Lemon juice 1 Maraschino cherry Serve In: Cocktail glass. In a shaker half-filled with ice cubes, combine the gin, triple sec, cherry brandy, and lemon juice. Shake well. Strain into a cocktail glass. Garnish with the cherry.
Mandeville 1 oz Light rum 1 oz Dark rum 1 tsp Anisette 2 oz Lemon juice 1/2 tsp Grenadine 1 oz Coca-Cola serve in:Old-fashioned glass. In a shaker half-filled with ice cubes, combine the light rum, dark rum, anisette, lemon juice, and grenadine. Shake well. Strain into an old-fashioned glass almost filled with ice cubes. Top with the cola. Stir well.
Manhattan 3/4 oz Sweet Vermouth 2-1/2 oz Blended Bourbon dash Angostura bitters 2 or 3 Ice cubes 1 Maraschino cherry 1 twist of Orange Serve In: Cocktail glass. Combine the vermouth, whiskey, bitters and ice in a cocktail glass. Stir gently, don't bruise the spirits and cloud the drink. Place the cherry in the chilled cocktail glass and strain the whiskey mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but don't drop it in. VARIAT ION: No bitters. Substitute a twist of lime for the cherry and orange. Hold the lime twist in a lighted match over the drink and then drop it in. The heat really zips up the lime flavor.
The Manhattan #2 1 oz Canadian whiskey 1 oz Sweet Vermouth 1 oz Amaretto 1 dash Bitters Serve In: Cocktail glass. Combine the ingredients in a small pitcher and add 1 tsp of juice from your jar of maraschino cherries. Pour over crushed ice and garnish with a maraschino cherry or slice of orange.
Manhattan Dry 1 1/2 oz Canadian Whiskey 3/4 oz Dry Vermouth 1 dash Angostura bitters Lemon peel Serve In: Cocktail glass. Stir well in a mixing glass filled with ice. Strain into a chilled cocktail glass and garnish with a lemon peel.
Manhattan Dry #2 1 1/2 oz Blended whiskey 3/4 oz Dry Vermouth 1 Olive Serve in: Cocktail glass. Stir vermouth and blended whiskey with ice and strain into a cocktail glass. Add the olive and serve.
Manhattan Sweet 1 1/2 oz Canadian Whiskey 3/4 oz Sweet Vermouth 1 dash Angostura bitters Serve in: Cocktail glass. Stir well in a mixing glass filled with ice. Strain into a chilled cocktail glass and garnish with a cherry.
Manhattan Sweet #2 3 oz Sweet Vermouth 3 oz Bourbon Serve on the rocks
Margarita 1 1/2 oz Tequila 1/2 oz Triple sec 1 oz Lime juice Salt Serve in: Cocktail glass. Rub rim of cocktail glass with lime juice, dip rim in salt. Shake all ingredients with ice, strain into the salt-rimmed glass, and serve.
Margarita #2 1 1/2 oz Tequila 1/2 oz Triple sec 1 oz Lemon juice Salt Serve in: Margarita/Coupette glass. Rub rim of margarita glass with lemon juice, dip rim in salt. Shake all ingredients with ice, strain into the salt -rimmed glass, and serve.
Martini (Traditional 2-to-1)1 1/2 oz Gin 3/4 oz Dry Vermouth 1 Olive Serve in: Cocktail glass. Stir gin and vermouth over ice cubes in a mixing glass. Strain into a cocktail glass, add the olive, and serve.
Martini #2 2 1/2 oz Gin 1 1/2 tsp Dry Vermouth 1 Lemon , twist Serve in: Cocktail glass. In a mixing glass half-filled with ice cubes, combine the gin and vermouth. Stir well. Strain into a cocktail glass. Garnish with the lemon twist or an olive.
Martini #3 2 1/2 oz Gin 1/2 oz Dry Vermouth 1 Lemon , twist Serve in: Cocktail glass. In a mixing glass half-filled with ice cubes, combine the gin and vermouth. Stir well. Strain into a cocktail glass. Garnish with the lemon twist or an olive.
Martini #4 1 1/2 oz Gin 1 tsp Dry Vermouth 1 Lemon , twist 4 oz Lemon-lime soda Serve in: Cocktail glass. In a mixing glass half-filled with ice cubes, combine the gin and vermouth. Stir well. Strain into a cocktail glass. Garnish with the lemon twist or the olive.
Martini (Dry) (5-to-1)1 2/3 oz Gin 1/3 oz Dry Vermouth 1 Olive Serve in: Cocktail glass. Stir gin and vermouth with ice in a mixing glass. Strain into a cocktail glass, add the olive, and serve.
Martini (Sweet)1 oz Gin 1 oz Sweet Vermouth 1 Olive Serve in: Cocktail glass. Stir gin and vermouth with ice and strain into a cocktail glass. Add the olive and serve.
Mexican Flag 1 oz Grenadine 1 oz Creme de menthe 1 oz Tequila Serve in: Highball glass. Layer Drink: Using spoon, pour shot over spoon over glass. Fill with Grenadine first, then Creme de Menth e, and last but not least Tequila. The layers form the Mexican flag enjoy.
Midori Sour 2 oz Midori melon liqueur Sweet and sour Sprite Serve In: Highball glass. In a Highball glass, add Midori, fill to 3/4 with sweet and sour, finish by filling to brim with Sprite. Stir.
Mimosa Champagne , chilled 2 oz Orange juice Serve In: Collins glass. Pour orange juice into a Collins glass over two ice cubes. Fill with chilled champagne, stir very gently, and serve.
Mint Julep #1 4 Mint , fresh sprigs 2 1/2 oz Bourbon 1 tsp Powdered sugar 2 tsp Water Serve In: Collins glass. Muddle mint leaves, powdered sugar, and water in a Collins glass. Fill glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.
Mint Julep #2 6 Mint , fresh sprigs 1 tsp Sugar (superfine)crushed Ice 3 oz Bourbon Lightly muddle 4 of the mint sprigs with the sugar and a few drops of water in the bottom of the glass. Almost fill the glass with crushed ice. Add the bourbon and some short straws. Garnish with the remaining 2 mint sprigs.
Mint Julep #3 8 Mint leaves , medium-size 1.5 tbs. Sugar syrup 1.5 oz Bourbon 1/4 tsp Angostura bitters In electric blender, blend on high for a few seconds, until leaves are reduced. Strain into silver tumbler packed with shaved ice, add more Bourbon to saturate the ice, garnish with a sprig of mint.
Mudslide #1 2 oz Vodka 2 oz Kahlua 2 oz Bailey's Irish cream Serve In: Highball glass. Mix with cracked ice in a shaker. Serve in a chilled highball glass
Mudslide #2 1/3 Vodka 1/3 Kahlua 1/3 Irish cream Serve In: Shot glass. measure all ingredients into a shot glass and drink
Mudslide #3 1 or 2 shot Bailey's Irish cream 1 or 2 shot Tia Maria Fill with 1 Coca-Cola Serve In: Highball glass. Just get a high-ball glass and add your 1 or 2 shot(s) of Bailey's, then your 1 or 2 shots of Tia Maria, then just simply slowly top the glass with the Coca-Cola. It will fizz a lot so watch out! Due to the fizz a straw is a definite recommendation.
Mudslide #4 1 oz Absolut Vodka 1 oz Bailey's Irish cream 1 oz Kahlua 3/4 oz Grand marnier Serve in: Highball glass. Two methods of mixing: 1) straight up on the rocks - mix the 4 ingredients and pour over ice. -- 2) Frozen - mix 4 ingredients in a blender, add ice until frosty.
Mudslide #5 1 part Vodka 1 part Bailey's Irish cream 1 part Chocolate liqueur (Godiva) Serve in: Cocktail glass. Combine over Ice. Stir.
Multiple Orgasm #1 2/3 oz. Orange liqueur 2/3 oz. Bailey's Irish cream 1 oz. Milk or cream Strawberries or Cherries Build over ice. Garnish with strawberries or cherries.
Multiple Orgasm #2 1 oz Bailey's Irish cream 1 oz Kahlua 1 oz Amaretto 1 oz Stoli Vodka Equal amount Half-and-half and Ice Serve in: Hurricane glass. Pour ingredients into a blender and mix until smooth. Serve in a hurricane glass and top with a cherry. It tastes like a chocolate shake, but with a kick!
Multiple Orgasm Cajun Style 2 oz Dark rum 2 oz Kahlua 1 oz Amaretto 1 oz Creme de cacao 1 oz Rum cream equal part Ice Ice-cream Serve in: Hurricane glass. Add all ingredients in the blender and blend until smooth.
Neutralizer 2 oz Whiskey 3 oz Sour mix 3 oz Ginger ale Serve In: Highball glass. Mix all ingredients into highball glass, add ice if desired.
Neutron Bomb 1/3 oz Butterscotch schnapps 1/3 oz Bailey's Irish cream 1/3 oz Kahlua Serve In: Shot glass. Pour the Butterscotch, float the Bailey's and let the Kahlua sink to the bottom of the shot glass.
Oniger 1 shot of vodka 3 splashes coke Splash of lemon. Mix it up and drink it down. Stir
Orgasm 1/2 oz white Creme de cacao 1/2 oz Amaretto 1/2 oz Triple sec 1/2 oz Vodka 1 oz Light cream Serve In: Cocktail glass. Shake all ingredients with ice, strain into a chilled cocktail glass, and serve.
Orgasm #2 0.5 oz Peppermint schnapps 0.5 oz Bailey's Irish cream Serve In: Shot glass. Pour the two evenly into a 1-ounce shot glass.
Orgasm #3 2/3 oz. Orange liqueur 2/3 oz. Bailey's Irish cream Strawberry or cherry Serve in: Unknown glass type Build over ice. Garnish with strawberry or cherry.
Pain Killer 1/4 glass Rum , pusser 1/4 glass Cream of coconut 1/3 glass Pineapple juice healthy splash Orange juice sprinkle Nutmeg 1 Maraschino cherry lots Ice Fill cup with ice. Pour Pusser's Rum to fill about 1/4 of the glass. Fill with an equal amount of Cream of Coconut (Coco Lopez is good. Add some pineapple juice and a good splash of orange juice. Shake well. Add cherry and sprinkle nutmeg. Grab a straw and get ready!
Parisian 1 oz Dry Vermouth 1 oz Gin 1/4 oz Creme de cassis Serve in: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
Pina Colada #1 3 oz Light rum 3 tbs. Coconut milk 3 tbs. Pineapple , Crushed Serve in: Collins glass. Put all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a Collins glass and serve with a straw.
Pina Colada #2 2 parts Malibu rum 2 parts Pineapple juice 1 part Cream or milk Ice Serve in: Highball glass. Add some crumbled ice, mix it well and pour it into a tall glass. Garnish with a slice of fresh pineapple.
Pina Colada #3 6 oz Bacardi Black rum 8 oz Cream of coconut (Coco Lopes)8 oz Pineapple juice Ice 1 wedge Pineapple Serve in: Hurricane glass. Combine Rum, Cream of Coconut and Pineapple Juice in a regular sized blender. Blend on low speed to mix liquid ingredients. Fill blender to top with ice. Blend on high speed until ice is grainy. Pour into hurricane glass and garnish with pineapple wedge.
Punch in the Head 2 oz. 151 Proof Rum 1 oz. Southern Comfort 1 oz. Midori Cranberry Juice Pineapple Juice Orange Juice Mix Rum and Southern Comfort in a large glass. Add Midori until the drink begins to turn green up to the full oz. Fill the glass with cranberry and pineapple juice. Serve over ice with a splash of orange juice.
Purple Passion 1 1/4 oz Vodka 3/4 oz Triple sec 1 splash Grape juice 1 splash Cranberry juice Serve in: Shot glass. Shake and strain into shot glass.
Pussy Foot 1/3 oz. Grenadine syrup 1&1/3 oz. Pineapple juice 1&1/3 oz. Orange juice 1&1/3 oz. Grapefruit juice Serve in: Highball glass. Shake or blend briefly, strain into a highball glass. Garnish with fresh fruit, cherry, and a drinking straw.
Quick Fuck 1/3 oz. Bailey's Irish cream 1/3 oz. Kahlua 1/3 oz. Midori melon liqueur Serve in: Shot glass. Pour into shot glass, Baileys first and Midori last.
Quick F**K 1 part Kahlua 1 part Midori melon liqueur 1 part Bailey's Irish cream Serve in: Shot glass. In a shot glass add 1/3 Kahlua first. Then 1/3 Miduri, topping it off with a 1/3 bailey's Irish cream
Red Devil 1 1/2 oz Vodka 1 1/2 oz Peach schnapps 1 1/2 oz Southern Comfort 1 1/2 oz Sloe gin 2 oz Triple sec 2 oz Orange juice 1 splash Grenadine Serve in: Highball glass. First add ice, then mix in the alcohol then the juice and grenadine. Shake when all ingredients are mix ed. Serve in a 10-12 oz. glass.
Red Dragons Breath 1 shot Hot Damn 1 shot Whiskey Serve in: Shot glass. Mix 1 shot of Hot Damn 100 with 1 shot of your favorite 100 proof Whiskey. Shoot it.
Red Hot 1 oz Goldschlager 1 oz Jagermeister Serve in: Whiskey sour glass. Mix, and you have a drink that tastes like a red hot.
Rob Roy 1 1/2 oz Scotch 3/4 oz Sweet Vermouth Serve in: Cocktail glass. Stir ingredients with ice, strain into a cocktail glass, and serve.
Root Beer Float 1/2 oz Vodka 1/2 oz Galliano 1/2 oz Light cream Coca-Cola Whipped cream Serve in: Collins glass. Pour vodka, Galliano, and light cream into a Collins glass filled with ice cubes and stir well. Fill with cola, stir lightly, top with whipped cream, and serve.
Root Beer Float #2 Ice 1 oz Root beer schnapps 1 oz Cream (half-and-half) Coca-Cola Serve in:Old-fashioned glass. Fill glass 3/4 with ice. Add the Root Beer Schnapps. Add the cream. Slowly fill with coke.
Root Beer Float #3 1 1/2 oz Galliano Ice cubes Fill with Coca-Cola Float 2 tbs. Heavy cream on top Serve in: Unknown glass type Mix Galliano, Coca-Cola and ice. Float cream on top by pouring over the back of a spoon which is just touching the top of the Coke mixture.
Ruby Relaxer 1 shot Peach schnapps 1 shot Vodka 1 shot Malibu rum fill glass with Pineapple juice splash in Cranberry juice Serve in: Cocktail glass. Combine shots of peach schnapps, vodka and Malibu rum. Fill glass almost to top with pineapple juice and splash in cranberr y juice for a touch o' color.
Old-Fashioned Rum and Coke 4 oz Rum (Bacardi)8 oz Soda (Coca-Cola)Serve in:Old-fashioned glass. For an extra kick, use Bacardi 151. If you want a lime taste, use Bacardi Limon.
Sangria #1 1 bottle Red wine 1/2 cup Sugar 1 cup Orange juice 1 cup Lemon juice Cloves Cinnamon , sticks Mix all together and put in the refrigerator till cold. Add cloves and cinnamon sticks to taste.
Sangria #2 1.5 l Cabernet sauvignon 1 cup Sugar 3-4 oz plain Brandy 1 Lemon , large, sliced 1 Apple , large, cut into thin sections. Mix these altogether in a large container, stir, and let sit for 18-24 hours. Yes, I know that's a LONG time, but it's well worth the wait. A much more delightful sangria is produced when the fruit juice blends with the wine by osmosis than by stirring. (By the way, you should let it sit in the refrigerator during this long interim). When you are ready to drink it 18 -24 hours later, stir it up again, and add sugar or brandy to taste, it should be fairly strong and fairly sweet, almost syrupy. Then, cut the mixture with some sort of bubbly water, orange or lemon flavored if possibly, but plain bubbly water is fine, until it seems to have a thinner, more wine like consistency. Drink and enjoy.
Screaming Orgasm 1 oz Vodka 1 1/2 oz Bailey's Irish cream 1/2 oz Kahlua Serve in: Cocktail glass. Pour first vodka, then Bailey's, then Kahlua into a cocktail glass over crushed ice. Stir. Caution: use only high quality vodka. Cheap vodka can cause the Bailey's to curdle. Test your brand of vodka by mixing 1 Tsp each of vodka and Bailey's first.
Screaming Orgasm II 1 shot Amaretto 1 shot Bailey's Irish cream 1 shot Vodka Serve in:Old-fashioned glass. Stir together and serve over ice
Screaming Multiple Orgasm 2/3 oz. Orange liqueur 2/3 oz. Bailey's Irish cream 1/2 oz. Galliano or cream 1 oz. Milk Strawberries or Cherries Build over ice. Garnish with strawberries or cherries.
Screaming Multiple Orgasm On The Beach 1 1/2 oz Amaretto 1/2 oz Triple sec 1 oz Midori melon liqueur 1 oz Malibu rum 1 oz Peach tree schnapps 2 oz Club soda Serve in: Highball glass. Fill glass 1/2 full with ice. Add all liqueurs and speed shake. Top with club soda.
Screwdriver 2 oz Vodka Orange juice Serve in: Highball glass. Put 3 ice cubes into a highball glass. Pour in vodka. Fill balance of glass with orange juice, stir, and serve.
Seven and Seven 1 shot Seagram 7 6 oz 7-Up Ice Put a few cubes of ice inside glass. Pour shot of Seagram 7 into the glass, then Pour 7-UP into glass. Shake or stir briskly.
Sex in the Shower Fill Shaker with Ice 1 oz Blue Curacao 1 oz Triple sec 1 oz Butterscotch schnapps 2 oz Orange juice Serve in: Champagne flute. Shake and Strain into Champagne Flute.
Sex on my face 1/2 oz Yukon Jack 1/2 oz Malibu rum 1/2 oz Southern Comfort 1/2 oz Banana liqueur splash Cranberry juice splash Pineapple juice splash Orange juice Serve in: Hurricane glass. Mix in tall glass w/ice.
Sex on the beach #1 1 oz Vodka 3/4 oz Peach schnapps Cranberry juice Grapefruit juice Half fill with cranberry juice and grapefruit juice, stir in highball glass.
Sex on the Beach #2 1/2 oz Vodka 1/2 oz Midori melon liqueur 1/2 oz Chambord raspberry liqueur 1 oz. Pineapple juice For the shooter you mix all ingredients together over ice. For the shot you decrease the Pineapple Juice to 1 oz. Chill and then strain.
Sex on the Beach #3 1 oz Vodka 1 oz Triple sec 1 oz Apple schnapps 1 oz Peach schnapps 1 oz Southern Comfort 2 1/2 oz Orange juice 2 1/2 oz 7-Up tbs. Grenadine syrup Mix all ingredients in a pitcher of ice to chill, adding just enough grenadine to color pink. Add more or less OJ and 7 -up to achieve desired strength. Strain into bottle to serve as shooters or serve the whole pitcher with a number of straws for a group to slurp down at the same time!!
Sex on the Beach #4 1/3 oz Absolut Vodka 1/3 oz Midori melon liqueur 1/3 oz Chambord raspberry liqueur splash Grapefruit juice 3 squirts Cranberry juice Serve in: Cocktail glass. This can be on the rocks or up... but best on the rocks! Start with the Midori since it is heaviest, then the Chambord and the Absolut. Fill the glass 2/3 full with Cranberry juice, and then a splash of grapefruit for color. It should be an orangish-red color. Garnish with several cherries.
Sex On The Beach #5 1 oz Vodka 1/2 oz Midori melon liqueur 1/2 oz Chambord raspberry liqueur 2 oz Pineapple juice 1/2 cup Cranberry juice Pour Vodka over crushed ice, add cranberry juice, Midori, Chambord, and top off with pineapple, stir gently and serve.
Sex On The Beach #6 1 1/4 oz Absolut Citron 1 oz Strawberry schnapps 5-6 oz Orange juice 1/4 oz Cream Highball glass 1/2 full ice. Add vodka and schnapps. Fill to near top with OJ, amount depends on ice and glass size. Add cream last and stir. May be served up after mixing. The amount of OJ and dairy cream may be adjusted taste.
Sex on the Beach #7 1 shot Peach schnapps 1 shot Grenadine 1 shot Vodka the rest Orange juice Add all together and stir heavily. You will then serve cold.
Sex on the Beach #8 1 shot Malibu rum fill with Pineapple juice top with Grenadine 1 splash Sprite Coco-Rum can be substituted for Malibu Rum.
Sex on the Beach #9 1 measure Malibu rum 1 measure Passoa 2 measures Orange juice 1 dash Cream A handful of crushed Ice Use a shaker: first put in the ice, then add the orange juice ( you should always add the fruit juices before the alcohol! ). Put both the Passoa and the Malibu in and give it a good shake. Poor in a glass and add a cube of ice. The poor a bit of cream on top of the ice cubes ( preferably using a teaspoon or so to keep the cream from mixing with the other stuff ). Put a cherry on top and viola, there's your Sex on the Beach.
Sex on the Beach #10 1 part Smirnoff Vodka 1 part Cointreau 1 part Passoa 1 part Orange juice shake like hell with some ice
Sex on the Beach #11 1 1/2 oz Vodka 1 1/2 oz Peach schnapps 1/2 glass Orange juice 1/2 glass Cranberry juice Serve in: Cocktail glass. No mixing, just pour in any order.
Sex on the beach #12 1 1/2 oz Vodka 1/2 oz Peach schnapps 1/2 oz Chambord raspberry liqueur Cranberry juice Orange juice Serve in: Highball glass. Mix all ingredients in order in ordinary glass. Add cranberry and orange juice to your liking.
Sex with the Captain 1 1/2 oz Spiced rum (Captain Morgan)1 oz Amaretto 1 oz Peach schnapps Half-fill Cranberry juice Half-fill Orange juice Serve in: Highball glass. Build drink in glass over ice. Garnish with a cherry.
Sexual Chocolate 3 parts Bailey's Irish cream 3 parts Kahlua 3 parts dark Creme de cacao .5 part Chambord raspberry liqueur 1 splash Milk 1 splash Soda Serve in: Cocktail glass. Shake well and serve on the rocks.
Shirley Temple 6&2/3 oz. Ginger ale 1 oz. Grenadine syrup Build in a highball glass. Add ginger ale over ice and sprinkle grenadine syrup over it. Garnish with a lemon slice and a cherry.
Silk Stockings 1 1/2 oz Tequila 1 oz Creme de cacao 1 dash Grenadine 1 1/2 oz Light cream Cinnamon Serve in: Cocktail glass. Shake all ingredients (except cinnamon) with ice and strain into a cocktail glass. Sprinkle cinnamon on top and serve.
Sip and go naked 1 cup Gin 12 oz Lemonade , undiluted 24 oz Beer 24 oz Water Mix all ingredients together in a pitcher. Tastes and smells non-alcoholic, but packs a wallop.
Sit On My Face 1 part Bailey's Irish cream 1 part Frangelico 1 part Crown royal Serve in: Shot glass. Pour all three ingredients into the shot glass and shake until mixed together.
Sit on my face #2 1/3 oz Kahlua 1/3 oz Frangelico 1/3 oz Bailey's Irish cream Serve in: Shot glass. Layer in order.
Sling 1 1/2 oz. liquor 3 oz. sour mix shake, strain into Collins glass 1 oz. club soda cherry and orange slice
Slippery Nipple #1 0.5 oz Bailey's Irish cream 0.5 oz Butterscotch schnapps Serve as is
Slippery Nipple #2 1 oz Bailey's Irish cream 1 oz Sambuca Serve in: Shot glass. pour Sambuca into shot glass float Baileys on top enjoy
Slippery Nipple #3 1/3 oz Irish cream (Bailey's)1/3 oz Butterscotch schnapps 1/3 oz Kahlua (Coffee)Serve in: Shot glass. Put the Irish cream in first. Then slowly pour the Kahlua down the side of the glass so it doesn't mix. Th en add the Butterscotch Schnapps on top nice and slow.
Sloe Comfortable Screw #1 3 oz Sloe gin 3 oz Southern Comfort 3 oz Orange juice 3 oz Vodka Serve in: Collins glass. Stir or shake ingredients & serve with ice
Sloe Comfortable Screw #2 1/2 oz Sloe gin 1/2 oz Southern Comfort 1/2 oz Vodka fill with Orange juice Serve in:Old-fashioned glass. Shake with ice in a tumbler. Strain and pour.
Sloe comfortable screw against the wall 1 oz Sloe gin 1/2 oz Southern Comfort Fill Orange juice Float Galliano Cherry Serve in: Collins glass.
Shot of Sloe Gin, add half ounce Southern Comfort, fill with orange juice, float Galliano.
Smoothie 1 oz Crown royal 1 oz Amaretto 1 splash Triple sec 1 splash Sour mix 1 splash 7-Up Ice cubes Serve in: Shot glass. Shake all of the ingredients over ice and strain into a 4 oz. shooter glass.
Sour 1 1/2 oz. liquor 3 oz. sour mix shake, strain into lowball glass or serve straight in sour glass cherry and orange slice
Strawberry Daiquiri 1/2 oz Strawberry schnapps 1 oz Light rum 1 oz Lime juice 1 tsp Powdered sugar 1 oz Strawberries Serve in: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
Sweet Patootie Cocktail 1/2 oz Triple sec 1 oz Gin 1 tbs. Orange juice Serve in: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
Sweet Tart 3/4 oz Vodka (Stoli)3/4 oz Midori melon liqueur 1 splash Sweet and sour 1 splash 7-Up Serve in:Old-fashioned glass. Shake ingredients in a mixing cup with ice. Strain into 7 oz. old-fashioned glass and serve.
Sweet Tits 1/2 oz Strawberry schnapps 1/2 oz Apricot brandy 1 splash Pineapple juice Ice cubes Serve in: Shot glass. Add all the ingredients into a shaker over ice. Shake gently and strain into shot glass.
T-Bone 1 1/2 oz 151 proof rum 1 splash Steak sauce , A-1 Serve in: Shot glass. Pour the 151 rum in a shot glass and splash a little A-1 sauce on top. Really easy to make but not so easy to go down.
Tequila Sunrise 2 measures Tequila Orange juice 2 dashes Grenadine Serve in: Highball glass. Pour tequila in a highball glass with ice, and top with orange juice. Stir. Add grenadine by tilting glass and pouring grenadine down side by flipping the bottle vertically very quickly. The grenadine should go straight to the bottom and then rise up slowly through the drink. Garnish stirrer, straw and cherry-orange.
Tequila Sunset 1 oz Tequila Orange juice 1/2 oz Blackberry brandy 1 Cherry Serve in: Collins glass. Pour tequila into a Collins glass filled with ice cubes. Fill with orange juice and stir well. Top with blackberry brandy and stir lightly. Add the cherry on top and serve.
Three Wise Men 1/3 shot Jack Daniels 1/3 shot Jim Beam 1/3 shot Johnnie Walker Serve in: Shot glass. layer in a shot glass, Jimmy, Jack, then Johnnie
Three Wise Men #2 1/3 shot Jagermeister 1/3 shot Goldschlager 1/3 shot Rumpleminze (or any peppermint schnapps) Serve in: Shot glass. Serve.
Three Wise Men (go hunting)1/2 oz Jack Daniels 1/2 oz Jim Beam 1/2 oz Johnnie Walker 1/2 oz Wild Turkey Serve in: Shot glass. Pour in that order.
Three Wise Men (on a farm)1 shot Jack Daniels 1 shot Jim Beam 1 shot Yukon Jack 1 shot Wild Turkey Serve in: Shot glass. Line up four shot glasses with a shot of each drink.
Three Wise Men (vodka)2/3 oz Jagermeister 2/3 oz Absolut Vodka 2/3 oz Rumpleminze Serve in: Shot glass. pour 2/3 of an oz. of each ingredient into a shot glass and drink.
Tight Snatch Ice 1 shot Vodka (Absolut)1 shot Peach schnapps Orange juice Cranberry juice Serve in:Old-fashioned glass. Shake with ice. Serve in ice-filled glass.
Titty Excretion 1/3 Butterscotch schnapps 2/3 Mountain Dew Serve in: Beer mug. Pour in a big glass. Mix. It's best when it's cold and on the rocks.
Tom Collins 2 oz Gin 1 oz Lemon juice 1 tsp Sugar (superfine)3 oz Club soda 1 Maraschino cherry 1 Orange slice Serve in: Collins glass. In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a Collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice.
Tornado 1 oz Whiskey 1 oz Rum 1 oz Tequila 1 oz Vodka 2 oz Coca-Cola 1/2 tbs. Sugar 3 Ice cubes Serve in: Cocktail glass. mix everything except cola, sugar and ice in glass. then stir in sugar. then add ice cubes. finally, pour in cola. stir three times. drink.
Triplesex 2 parts Smirnoff Vodka 2 parts Triple sec 3 parts Sweet and sour Pineapple juice to taste Fill a glass with ice. Pour first 3 three ingredients then adjust pineapple juice to taste. Suck it down:)
Tropical Orgasm Pink lemonade 1/2 fifth Vodka (Absolut)1/4 bottle Strawberry daiquiri (Mrs.T's) Add 1 splash Rum (Capt. Morgan's)Start with 3/4 of a pitcher with pink lemonade. Then add the vodka. Mix till you can barely taste the vodka, then add the strawberry daiquiri mix, then a splash of rum. (Just a bit, do not add too much) Stir a nd then chill.
Tweetie Bird 1 1/2 oz Light rum 1 oz Lime juice 1/2 oz Galliano 1/2 oz Grand marnier Serve in: Cocktail glass. Pour all ingredients in mixer with ice and shake. Strain into cocktail glass.
Twister 2 oz Vodka Lemon-lime soda juice of 1/3 Lime Serve in: Collins glass. Pour vodka and juice of lime into a Collins glass over several ice cubes. Fill with lemon-lime soda, stir, and serve.
Unabomber 1/4 shot Gin 1/4 shot Vodka 1/4 shot Triple sec 1/4 shot Lime juice Serve in: Shot glass. Mix all ingredients, place in shot glass.
Unknown Warrior 1 piece Sugar 1 oz. Cointreau 1 oz. Vodka Serve in: Shot glass. Blend vodka and Cointreau in a shot glass. Set the drink on fire with a match. Put the piece of sugar on a fork and hold it over the flame from the drink and let it melt down into the glass. When the sugar has melted, use the palm of your hand to put out the flame.
Vaginal Secretions 250 ml Southern Comfort 1/8 gal Lemonade 1 l Squirt 2 splashes Lime juice 1 pt Triple sec 3 splashes Margarita mix Serve in: Punch bowl. Mix vigorously, and enjoy until drunk.
Vanilla Coke 1.5 oz Southern Comfort 1.5 oz Vanilla liqueur 1 can Coca-Cola Serve in: Collins glass. Put some ice in a glass. Add Southern Comfort, add Vanilla Liqueur, fill glass with coke.
Violent fuck 1 oz Curacao 1/2 oz Sloe gin fill 1/2 Sour mix fill 1/2 Orange juice Ice Serve in: Highball glass. Fill highball glass with ice, add 1oz. Curacao 1/2oz sloe gin fill 1/2 sour mix, 1/2 o.j blend for 2 sec., garnish with cherry
Virgin Pussy 1 oz Watermelon schnapps 1 oz Cinnamon schnapps 1 pinch Sugar Serve in: Shot glass. Just pour in both of the schnapps and add the pinch of sugar.
Vodka Collins 2 oz Vodka juice of 1/2 Lemon 1 tsp Powdered sugar Carbonated water 1 Cherry 1 slice Orange Serve in: Collins glass. Shake vodka, juice of lemon, and powdered sugar with ice and strain into a Collins glass. Add several ice cubes, fill with carbonated water, and stir. Decorate with slices of orange, lemon, and top with the cherry. Serve with a straw.
Vodka Stinger 1 oz Creme de menthe (white)1 oz Vodka Serve in: Cocktail glass. Shake ingredients with ice, strain into a cocktail glass, and serve.
Waikiki Beachcomber 3/4 oz Triple sec 3/4 oz Gin 1 tbs. Pineapple juice Serve in: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
Wet Pussy 1 oz Chambord raspberry liqueur 2 oz Irish cream 6 oz Milk Put the Chambord, Irish Cream, and Milk or Creamer in a shaker with ice. Shake, Strain and pour into glass.
Wet Snatch 5 parts Ice , chopped 3 parts Tequila 1 part Vanilla syrup 2 parts Coconut juice 1 part Raspberry juice , blue 2 parts Pineapple juice Serve in: Margarita/Coupette glass. Add blue raspberry to ice, add vanilla, pineapple, and coconut, then blend. Add tequila, blend again. Whipped cream on top optional.
What The Hell 1 oz Dry Vermouth 1 oz Gin 1 oz Apricot brandy 1 dash Lemon juice Serve in:Old-fashioned glass. Stir all ingredients with ice cubes in an old-fashioned glass and serve.
Whiskey Sour 2 oz Blended whiskey juice of 1/2 Lemon 1/2 tsp Powdered sugar 1 Cherry 1/2 slice Lemon Serve in: Whiskey sour glass. Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half - slice of lemon, top with the cherry, and serve.
White Lady 2 oz Gin 1 Egg white 1 oz Light cream1 tsp Sugar (superfine) Serve in: Cocktail glass. In a shaker half-filler with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
White Russian 2 oz Vodka 1 oz Coffee liqueur Light cream Serve in:Old-fashioned glass. Pour vodka and coffee liqueur over ice cubes in an old-fashioned glass. Fill with light cream and serve.
Wine Cooler 2 oz white or Red wine, with or without alcohol 5 oz Lemon-lime soda Ice, cubes Mix wine and soft drink. Pour into glass. Add ice.
X 3/4 oz Amaretto 3/4 oz Wildberry schnapps 1 splash Sour mix 1 splash Coca-Cola Serve in: Shot glass. Mix all ingredients in mixing glass and shake with ice. Strain into glass and shoot.
X.Y.Z. Cocktail 1 oz Light rum 1/2 oz Triple sec 1 tbs. Lemon juice Serve in: Cocktail glass. Shake all ingredients with ice, strain into a cocktail glass, and serve.
Yellow Mother fucker 1 part Vodka 1 part Gin Fill with Mountain Dew 1 - 2 can frozen Lemonade Ice cubes Serve in: Punch bowl. It is best to use a large cooler with a spout. The amount of Vodka and Gin you use depends on the size of your cooler. Add the ingredients to your preferred taste.
Zombie #1 1 oz Light rum 1/2 oz Creme de almond 1 1/2 oz Sweet and sour 1/2 oz Triple sec 1 1/2 oz Orange juice 1/2 oz 151 proof rum Serve in: Collins glass. Shake all ingredients (except 151 proof rum) with ice and strain into a Collins glass over ice cubes. Float the 151 proof rum on top, add a cherry (if desired), and serve.
Zombie #2 1 1/4 oz Lemon juice 2 dashes Grenadine 3/4 oz Orange juice (blood orange juice)3/4 oz Cherry Heering 3/4 oz White rum 2 oz Dark rum 3/4 oz Dark rum , high-proof Serve in: Highball glass. Shake over ice in a shaker, and strain into a large highball glass over crushed ice.
Zombie #3 1 1/2 oz Gold rum 3 tsp Lime juice 1 tbs. Rum , Jamaican 1 tbs. White rum 1 tbs. Pineapple juice and papaya juice 1 1/2 tsp Sugar syrup 1 tsp 151 proof rum 1 Pineapple stick Powdered sugar Serve in: Highball glass. Shake all ingredients over ice, except the high-proof rum, the pineapple stick and the sugar. Strain and add ice. Garnish with pineapple and a cherry. Float the high-proof rum at top and sprinkle a litter sugar over it.
Zombie #4 1 oz Light rum 1/2 oz Creme de noyaux 1/2 oz Triple sec 1 1/2 oz Sour mix 1 1/2 oz Orange juice 1/2 oz 151 proof rum Serve in: Collins glass. Strain ingredients into Collins glass filled with ice. Top with 151-proof Rum.
Zombie #5 1&1/3 oz Lemon juice 1 dash Grenadine 2/3 oz Orange juice 2/3 oz Cherry Heering 2/3 oz White rum (Bacardi)2 oz Bacardi Black rum 2/3 oz 151 proof rum Mixed in a shaker on ice. Serve in a Tumbler on crushed ice.
Standard Highballs Built in iced highball glass
Longer Drinks
Bar terms Mixing: When using a cocktail shaker there is one golden rule to remember. Always put the ice in the shaker first, and the liquor last. This is to ensure that all ingredients are properly chilled by the ice when they are poured over the ice, and by adding the liquor last you reduce the chance of dilution. Stirring: A drink that is stirred instead of shaken will retain its clarity and be free of ice chips. Drinks based on clear liquors, like a Martini, should always be stirred and not shaken (don't listen to James Bond when he order his Martini "shaken, not stirred"). When stirring a cocktail you should stir it enough to mix the ingredients, but not stir it too much. If you stir too much the ice will begin to dilute the liquor. A general rule is that 10-15 stirs will be sufficient for proper mixing. A drink containing carbonated beverage(s) should be stirred gently and briefly to retain the sparkle. Shaking: Instead of stirring, you can shake the drink. This will mix the ingredients more than stir ring, but will also result in a less clear drink. Drinks that contain ingredients that are hard to mix, such as cream, fruit juices and eggs, should be shaken vigorously to ensure that the ingredients has been well mixed. Blending: Use an electric blender to mix fresh fruit, liquor, juices and ice instead of using a shaker. Not too popular everywhere, but perfect for making frozen cocktails or to blend ingredients that are otherwise impossible to mix. Floating: The purpose of floating is to keep each ingredients in the drink in separate layers that do not mix with the others. This will create a drink with separate layers, and this is why floating often is referred to as layering. The easiest way to float one liquor on top of another is to use a demitasse spoon, holding it over or in the glass and slowly trickle the ingredient over the back of the spoon. Muddling: Muddling is a simple mashing technique for grinding herbs, such as mint, smooth in the bottom of a glass. You can use a wooden muddler that you buy in a bar supply store or buy a bar spoon with a muddler on the end. It crushes the herbs, much as the back of a soup spoon might, without scarring the glass. Frosting: To frost a glass, first dip it in water and then put it in the freezer for half an h our or so. Also note that metal and silver mugs and cups will frost better than glasses.
Springbok ¾ oz Creme de Menthe ¼ oz Amarula Cream Liqueur Dash of Cream Pour Creme de Menthe into a shot glass. Layer the Amarula gently over the Creme de Menthe. Add layer of Cream.
Rhino 2 cl Kahlua Coffee Liqueur 2 cl Amarula Cream Liqueur 2 cl Cointreau Layer ingredients, in order, into a shot glass. Ignite, burn for a few seconds, and extinguish. Serve.
Mala Mala 125 ml vanilla ice-cream 25 ml Amarula Cream Liqueur 25 ml Brandy Combine all the ingredients in a blender. Blend until smooth. Pour into a glass and garnish.
Gumdrop Cocktail 2 oz Amarula Cream Liqueur 1 oz Butterscotch Schnapps 2 oz Cream 1 dash Blue Curacao Pour the amarula cream liqueur, cream and butterscotch schnapps into a cocktail shaker half-filled with ice cubes. Shake well. Strain into a chilled cocktail glass and pour a dash of blue curacao down two opposite sides of the glass (using a teaspoon).
Amarula Dom Pedro 150 ml Vanilla ice-cream 25 ml Thick cream 2 tots Amarula Cream Liqueur Combine all the ingredients in a blender/shaker. Blend well. Pour into a glass and garnish.
Swinging Safari 2-3 ice cubes 15 ml Vodka 40 ml Cointreau 80 ml Amarula Cream Liqueur Combine all the ingredients in a blender. Blend until smooth. Pour into a glass and garnish.
Kilimanjaro 125 ml Vanilla ice-cream 25 ml Amarula Cream Liqueur 10 ml Peppermint liqueur Combine all the ingredients in a blender. Blend until smooth. Pour into a glass and garnish.
South African Smoothie 1 ½ oz Amarula Cream Liqueur 1 small banana Chocolate ice cream Blend all ingredients in a blender on high power until smooth. Pour into a collins glass, garnish with chocolate shavings and a cherry, and serve.
Elephant Shake 3 - 4 scoops Vanilla ice cream 1 cup milk 2 shots Amarula Cream Liqueuer Combine all the ingredients in a blender. Blend until smooth. Pour into a glass and enjoy this unique a tasteful shake. Remember this is definitely not for kids!
African Lullaby 4 cl Amarula Cream Liqueur 1 cl Coconut Milk 8 cl Milk 2 dashes Nutmeg Combine all ingredients in a blender with one cup crushed ice. Pour into a beer pilsner, garnish with a red cherry, and serve.
Amarula French Toast 1 1/2 oz Amarula Cream 1/2 oz Appleton Estate VX Jamaica Rum 1/2 oz Milk Combine ingredients over ice in cocktail shaker, shake, and pour into glass. Lightly dust with cinnamon and swirl with cinnamon stick or straw.
Aspen Sugar Daddy! 2 oz. Finlandia vodka 1 oz. Amarula Cream Liquor 1 oz. Cointreau ½ oz. pomegranate juice Pomegranate concentrate
Sugar Fresh lime Shake vodka, Amarula, Cointreau, and juice with ice. Rim a martini glass with pomegranate concentrate and sugar. Garnish with lime wedge.
Amarula Cappuccino 1½ oz. Amarula Cream Liqueur 4oz. Coffee or Cappuccino Add Amarula to coffee or cappuccino. Garnish with orange twist.
Citrus Sangria (Red)1 (50.7oz) bottle chilled burgundy (2 regular size bottles)1 ½ C brandy 1 6 oz can frozen orange juice concentrate, thawed, undiluted Grated rind of 4 lemons (optional – we skip this) Juice of 4 lemons ¾ to 1 C sugar (we generally go with 1 cup)1 liter chilled club soda Combine first 6 ingredients, stirring well to dissolve sugar Let it set overnight. Add club soda before serving. Serve over ice. Notes: We have made this a few times, and everyone enjoys it.
White Sangria 2 oranges, sliced white grapes (optional)1 lemon sliced 1 lime sliced 2/3 C brandy ½ C sugar 2 3 inch sticks of cinnamon 2 750 Mil bottles of Chablis 1 quart chilled club soda Mix together all except the club soda Let mixture set for 4 hours or overnight, stirring occasionally. Remove cinnamon sticks and stir in club soda. Serve over ice. Notes: This had an odd aftertaste. We think it might be the fruit rinds. You might consider peeling and slicing. This was not as popular as the Red Sangria
Margarita Mix 2 parts fresh lime juice 1 part fresh lemon juice Sugar to taste
Classic Margarita 2 ounces Don Julio silver tequila 1 ounce Tuaca liqueur1 ounce Citronge (orange liqueur)3 ounces margarita mix Splash of fresh orange juice Mix tequila, Tuaca, Citronge and margarita mix. Pour over ice into margarita glass. Top with splash of orange juice.
Tequila Grill’s Signature Margarita 2 ounces El Tesoro tequila ½ ounce Grand Marnier ½ Cointreau 3 ounces margarita mix Combine all ingredients. Shake with ice in a martini shaker Strain into martini glass.
Raspberry Margarita 2 ounces tequila 1 ounce Triple Sec 2 ounces raspberry puree 4 ounces margarita mix Mix all ingredients with ice in a blender until smooth. Serve in a margarita glass.
Phoenician Gold Margarita 1 ½ ounces Patron tequila 1 ounce Cointreau ½ ounce fresh squeezed lime juice 4 ounces fresh lemonade Combine ingredients in a shaker and mix well. Salt the rim of the glass if desired and pour the drink over ice. Garnish with a lime wedge if desired.
Mint Lemonade 1 cup sugar 1 cup water, plus 3 or 4 cups more 5 sprigs of fresh mint, plus more for garnish 1 1/2 cups fresh squeezed lemon juice (roughly 10 small lemons) several lemon slices for garnish The best way to sweeten lemonade is by making a simple syrup. Bring 1 cup of water to a boil and stir in one cup of sugar until dissolved. Add the mint sprigs* and allow them to steep for 10 – 15 minutes, while the mixture cools. In a large pitcher, combine the lemon juice and simple syrup. Add two cups of water, stir, and taste. Add up to 2 more cups of water, depending on how sweet or strong you like your lemonade. If you will be serving over lots of ice, you may want to keep it on the strong side since the ice will dilute it. Serve over ice with a slice of lemon and a sprig of mint.
Watermelon cooler 1 1/2 lbs (4 cups) sliced seedless watermelon, rind removed 1 cup lemon sorbet 1 lemon, zested 1 1/2 cups cold water watermelon wedges and mint, for garnish In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.
Punch Pineapple juice Cranberry juice Ginger ale Lime sherbet Combine equal parts pineapple and cranberry juice. Add twice the amount of ginger ale to the mixture. Chill and float sherbet on top when serving.
Lemonade Syrup 3 oranges 3 lemons 5 lbs sugar 2 oz citric acid 5 c cold water 5 c boiling water Cut oranges and lemons into eighths (including rind). In a blender, grind up lemon and orange pieces with cold water. In a very large container, mix ground up lemons and oranges with remaining ingredients. Mix well. Refigerate over night. Use a strainer to remove syrup from rinds. Lemonade 2 1/2 c lemonade syrup 1 gallon water
Strawberry Mint Spritzer For the alcoholic version you’ll need: 1 bottle Sake – any kind will do 1 bottle Champagne 1 pint strawberries 6 meyer lemons 3-4 springs of mint Vanilla Stevia Slice your strawberries into vertical slivers, tear mint leaves roughly, and add both to a large pitcher. Squeeze the juice of 6 meyer lemons and gently muddle (muddle = mash) the ingredients using a wooden spoon. Add equal parts sake & champagne, and lots of ice. Squeeze a dropper full of vanilla stevia into each glass before serving. Voila, you’re done!! I’m not drinking this month so I opted for an alcohol free version by simply substituting sparkling mineral water for the sake and champagne. It’s absolutely delicious and will make you feel like a million bucks every time you take a sip! This recipe is great for entertaining too – your guests will be raving about it for weeks!!
Boozy Birthday Cake Shots Yield: 1 shot (but you can make up to 6 at a time in a standard martini shaker)1 ounce cake flavoured vodka (e.g. Pinnacle or Three Olives) 1 teaspoon dry white cake mix 1/2 ounce whipped cream flavoured vodka (e.g. Pinnacle) or chocolate liqueur 1/2 ounce half & half (10.5-18% fat cream) whipped cream (for topping) sprinkles (for topping)Shake all ingredients in a martini shaker with ice and strain into sprinkle-rimmed (optional) shooter or shot glass and top with whipped cream and more sprinkles. Notes: The dry cake mix dissolves right into the drink when you shake it up in the martini shaker, I promise. If you can only find the cake vodka, you can always use more in place of the whipped cream vodka or chocolate liqueur
Christmas punch 2 cups of boiling water 3/4 cup of sugar 1/2 teaspoon of ground cinnamon 1 - 46 oz. Can of pineapple juice, chilled 1 - 32 oz. Bottle of cranberry juice, chilled 1 - 28 oz. Bottle of ginger ale, chilled combine water, sugar and cinnamon in a saucepan, bring to a boil, and stir until sugar dissolves and chill. Combine sugar, syrup, fruit juices and ginger ale. Serve over i ce. Yield 3 3/4 quarts.
Christmas cider 1 gal. Of apple cider 1 - 48 oz. Jar of cranberry juice 4 sticks of cinnamon 1 small pkg. Of red hots candy. Simmer all but red hots for 4 hours. Put candies in glasses, about 1 spoon per glass. Pour liquid over. Serve hot. 1 can of red hawaiian punch 1 small can of frozen lemonade 1 bottle of ginger ale 1 quart of cranberry juice. Combine all the ingredients above in punch bowl and serve.
Christmas fruit punch 1 - 6 oz. Can of frozen orange juice 2 - 6 oz. Cans of frozen limeade 1 - 6 oz. Can of frozen lemonade 1 large can of pineapple juice 1 pint of cranberry juice cocktail 8 cups of cold water 2 quarts of chilled ginger ale 1 quart of plain chilled soda water 1 quart of frozen strawberries mint garnish empty frozen juices, pineapple and cranberry juice, and water in a large container. Let stand until frozen juice is thawed; stir well. Add frozen strawberries. Pour mixture into punch bowl. Add ice cubes. Just before serving, gently pour in ginger ale and soda water. Top with fruit ice ring and sprigs of mint. Fruit ice ring: use any combination of lime, lemon or orange slices. Arrange in pattern in ring mold; add water to cover fruit and freeze. 1 large jar of tang (24 oz.) 3/4 cup of instant tea with lemon 1 1/2 cups of sugar 1 1/2 teaspoons of ground cloves 1 1/2 teaspoons of ground cinnamon to each 1 1/2 cups dry mix add 1 gallon water, 1 gallon apple juice, 1 gallon pineapple juice. Bring to boil, let simmer 15 minutes before serving. Makes 100 servings.
Christmas eve punch 32 oz. Of cranberry juice cocktail 46 oz. Of unsweetened pineapple juice 2 cups of orange juice 2/3 cup of lemon juice 1/2 cup of sugar 1 teaspoon of almond extract mix and freeze; to serve, thaw to slushy consistency and add 1 qt. Ginge rale.
Christmas fruit tea 2 quarts of cranberry juice 1 - 46 oz. Can of frozen lemonade concentrate, thawed & undiluted 2 cups of apple juice 1 cup of orange juice 1/2 teaspoon of cinnamon 1/2 teaspoon of nutmeg 1/2 teaspoon of ginger pour first 5 ingre dients into a 30-cup electric percolator. Place cinnamon, nutmeg and ginger in basket. Perk and let stand 1 hour. Serve hot. Yield: 1 gallon. 2/3 cup of water 2/3 cup of sugar 1 teaspoon of almond extract 1 small can of evaporated milk 1/2 gal. Of vanilla ice cream 2 - 2 liter bottles of slice soft drink cook water and sugar until sugar has dissolved. Add almond and evaporated milk. Refrigerate. At serving time mix 1/2 gallon softened ice cream, and slice into sugar mixture.
27-up christmas bowl 2 pkgs. (10 oz. Each) frozen red raspberries in syrup, partially thawed 1 can (1 lb. 4 1/2 oz.) Chilled crushed pineapple undrained (about 2 1/2 c.) 2 cans (6 oz. Each) frozen lemonade concentrate thawed 42 oz. 7 -up chilled Place raspberries and pineapple in blender; blend well. Pour into punch bowl, stir in lemonade concentrate. Slowly add 7 up. Makes 2 1/2 quarts. 3 quarts of water bring to a boil. Add: 3 family size tea bags (or 9 sm.) 1 tablespoon of whole cloves 1 cinnamon stick cover and steep 30 minutes. Add: 2 cups of sugar 2 cups of orange juice 3 cups of cranberry juice 3 drops of red food color strain spices. Refrigerate leftover tea.
Springbok ¾ oz Creme de Menthe ¼ oz Amarula Cream Liqueur Dash of Cream Pour Creme de Menthe into a shot glass. Layer th e Amarula gently over the Creme de Menthe. Add layer of Cream.
Rhino 2 cl Kahlua Coffee Liqueur 2 cl Amarula Cream Liqueur 2 cl Cointreau Layer ingredients, in order, into a shot glass. Ignite, burn for a few seconds, and extinguish. Serve.
Mala Mala 125 ml vanilla ice-cream 25 ml Amarula Cream Liqueur 25 ml Brandy Combine all the ingredients in a blender. Blend until smooth. Pour into a glass and garnish.
Gumdrop Cocktail 2 oz Amarula Cream Liqueur 1 oz Butterscotch Schnapps 2 oz Cream 1 dash Blue Curacao Pour the amarula cream liqueur, cream and butterscotch schnapps into a cocktail shaker half-filled with ice cubes. Shake well. Strain into a chilled cocktail glass and pour a dash of blue curacao down two opposite sides of the glass (using a teaspoon).
Amarula Dom Pedro 150 ml Vanilla ice-cream 25 ml Thick cream 2 tots Amarula Cream Liqueur Combine all the ingredients in a blender/shaker. Blend well. Pour into a glass and garnish.
Swinging Safari 2-3 ice cubes 15 ml Vodka 40 ml Cointreau 80 ml Amarula Cream Liqueur Combine all the ingredients in a blender. Blend until smooth. Pour into a glass and garnish.
Kilimanjaro 125 ml Vanilla ice-cream 25 ml Amarula Cream Liqueur 10 ml Peppermint liqueur Combine all the ingredients in a blender. Blen d until smooth. Pour into a glass and garnish.
South African Smoothie 1 ½ oz Amarula Cream Liqueur 1 small banana Chocolate ice cream Blend all ingredients in a blender on high power until smooth. Pour into a collins glass, garnish with chocolate shavings and a cherry, and serve.
Elephant Shake 3 - 4 scoops Vanilla ice cream 1 cup milk 2 shots Amarula Cream Liqueuer Combine all the ingredients in a blender. Blend until smooth. Pour into a glass and enjoy this unique a tasteful shake. Remember this is definitely not for kids!
African Lullaby 4 cl Amarula Cream Liqueur 1 cl Coconut Milk 8 cl Milk 2 dashes Nutmeg Combine all ingredients in a blender with one cup crushed ice. Pour into a beer pilsner, garnish with a red cherry, and serve.
Amarula French Toast 1 1/2 oz Amarula Cream 1/2 oz Appleton Estate VX Jamaica Rum 1/2 oz Milk Combine ingredients over ice in cocktail shaker, shake, and pour into glass. Lightly dust with cinnamon and swirl with cinnamon stick or straw.
Alexander Espresso 1 cup Cold water 2 tb Ground espresso coffee 1/2 Cinnamon stick (3" long) 4 ts Crème de Cacao 2 ts Brandy 2 tb whipping cream, chilled Grated semisweet chocolate to garnish Break out your espresso machine for this one or just make really strong coffee with a small amount of water Break cinnamon stick into small pieces and add to hot espresso Allow to cool for 1 minute Add crème de cacao and brandy, and stir gently Pour into cute demitasse cups whip the cream, and float some cream on top of each cup For looks, garnish with grated chocolate or fancy chocolate curls multiply proportions by six and it's perfect for a party Serves 2
Canadian Coffee 1/4 c maple syrup; pure 1/2 c Rye whiskey 3 c Coffee; hot, black, double strength Topping: 3/4 c whipping cream 4 ts Maple syrup; pure Topping: Whip cream with maple syrup just up until soft mounds; set aside Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets Pour in coffee to 1 inch of top; spoon topping over coffee
Alpine Carnival 2 tb Instant coffee 1 ts Vanilla 2 tb Brown sugar 1 ts water 1 /2 c Boiling water /2 c whipping cream, whipped Divide instant coffee and vanilla evenly between two Spanish coffee glasses In a small heavy saucepan, dissolve sugar in the teaspoon of water Over medium heat, stir dissolved sugar until it reaches a full boil Immediately remove from heat and stir in boiling water Divide sugar mixture between coffee glasses and top with a dollop of whipped cream Makes 2 x 6 oz servings
Amaretto Coffee 1 1/2 c warm water 1/3 c Amaretto 1 tb Instant Coffee Crystals Dessert Topping from a pressurized can In a 2-cupmeasure stir together water and instant coffee crystals Micro-cook uncovered, on 100% power for about 4minutes or just till steaming hot Stir in Amaretto Serve in mugs Top each mug of coffee mixture with some dessert topping
Amaretto Coffee/Variation 3/4 c warm water 3 tb Amaretto 11/2tsinstantcoffeecrystals Dessert topping; * see note * Dessert topping should be in a pressurized can In a non-metal mug stir together water and instant coffee crystals Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till mixture is steaming hot Stir in Amaretto Top with pressurized dessert topping
Arabian Coffee 1/2 litre (about 1 pint) water 3 tablespoons coffee 3 tablespoons (or more) sugar 1/4 teaspoon cinnamon 1/4 teaspoon Cardamom 1 teaspoon vanilla or vanilla sugar Mix all ingredients in a saucepan and heat until foam gathers on top Do not pass through a filter Stir it up before you serve it
Black Forest Coffee 6 oz Fresh brewed coffee 2 tb Chocolate syrup 1 tb Maraschino cherry juice Whipped cream Shaved chocolate/chips Maraschino cherries Combine coffee, chocolate syrup, and cherry juice in a cup; mix well Top with whipped cream, chocolate shavings and a cherry
Buttered Rum Coffee 1/3 c Ground coffee 1/4 ts Freshly ground nutmeg 1 1/4 ts Rum extract 1/8 ts Liquid butter flavouring Place coffee and nutmeg in a blender or food processor fitted with a steel blade In a cup, combine remaining ingredients with processor running, add flavourings Stop processor and scrape sides of container with a spatula Process 10 seconds longer Store in a refrigerator Yields: Mix for eight 6 - ounce servings
Cafe Au Lait ( Coffee with Milk ) 1 c Milk 1 c Light cream 3 tb Instant coffee 2 c Boiling water Over low heat or in double boiler, heat milk and cream till hot Mean while, dissolve coffee in boiling water Before serving, beat milk mixture with rotary beater -till foamy Pour milk mixture into one warmed pitcher or server, and coffee in another To serve: Fill cups from both pitchers at the same time, making the streams meet en route Makes 6 servings
Louisiana Cafe Au Lait 2 c Milk Sugar 1 c Louisiana coffee with chicory Put milk in saucepan; bring to a boil Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to taste
Cafe Au Lait Luzianne 2 c Milk 1/2 c Heavy cream 6 c Louisiana coffee w/chicory Combine milk and cream in saucepan; bring just to a boil (bubbles will form around edge of pan), then remove from heat Pour small amount of coffee in each coffee cup Pour remaining coffee and hot milk mixture together until cups are 3/4 full NOTE: Skim milk can be substituted for milk and cream for those who are counting calories
Café au Comn 1 c Cold strong French roast coffee 2 tb Granulated sugar Ds Cinnamon 2 oz Tawny port 1/2 ts Grated orange peel Combine and mix in a blender at high speed Pour into chilled wine glasses
Cafe Cappuccino 1/2 c Instant coffee 3/4 c Sugar 1 c Non fat dry milk 1/2 ts Dried orange peel Crush in mortar and pestle Use 2 T for each cup of hot water
Cafe cappuccino mix 1/2 c Instant coffee 3/4 c Sugar 1 c Non fat dry milk 1/2 ts Dried orange peel(1 bottle) Mash orange peel with a mortar and pestle Stir ingredients together Process in a blender until powdered Use 2 Tablespoons for each cup of hot water makes about 2 1/4 cups of mix
Cafe Con Miel 2 c Prepared coffee, (fresh, instant, or decaf) 1/2 c Milk 4 tb HONEY, more or less to taste 1/8 ts Cinnamon Dash nutmeg or allspice Dash vanilla Heat ingredients in a saucepan, but do not boil Stir well to combine Serve as a light dessert
Cafe De Ola 8 c water 2 sm Cinnamon sticks 3Whole cloves 4 oz Dark brown sugar 1 Square semisweet chocolate or mexican chocolate 4 oz Ground coffee Bring the water to a boil, then add the cinnamon, cloves, sugar, and chocolate when the liquid comes to a boil again, skim off any foam Reduce the heat to low and make sure the liquid does not boil Add the coffee, and let it steep for 5minutes Serve the coffee in an earthenware pot with a ladle
Cafe' Mexicano 1 oz Coffee liqueur 1 ts Chocolate syrup 1 ea Hot coffee 1/2 oz Brandy 1 ea Dash ground cinnamon 1 ea Sweetened whipped cream Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup ormug Fill to the top with hot coffee Top with whipped cream
Cafe Alva Cocoa Amaretto coffee beans 1 tb Vanilla extract 1 ts Almond extract 1 ts Cocoa powder 1 ts Sugar Brew coffee Add flavourings, 1 tsp chocolate and sugar per cup Garnish with whipped cream, chocolate and red candy sprinkles, and a chocolate - covered strawberry on top
Cafe Royale 3/4 c Hot Strong Coffee 4 ts Brandy 1 Sugar Cube Pour coffee into warmed mug Float 2 teaspoons brandy on coffee Put remaining teaspoons brandy into a tablespoon with sugar cube warm spoon over hot coffee with a match, carefully ignite brandy in teaspoon Slowly lower spoon into coffee to ignite floating brandy wait 1 minute after flame has died before drinking
Cafe Vienna Look-alike 1/2 c Instant coffee 2/3 c Sugar 2/3 c Non-fat dry milk 1/2 ts Cinnamon 1 pn Cloves 1 pn Allspice 1 pn Nutmeg Blend in blender until very fine powder Use 2 teaspoons per cup
Caffe Di Cioccolata 1/4 c Instant espresso 1/4 c Instant cocoa 2 c Boiling water Whipped cream Finely shredded orange peel or ground cinnamon Combine coffee and cocoa Add boiling water and stir to dissolve Pour into demitasse cups Top each serving with whipped cream and shredded orange peel Serves 6 to 7
Cajun Coffee 3 c Hot Strong Coffee 6 tb Molasses 6 tb Dark Rum(If Desired) Whipped Cream Nutmeg (Freshly Ground) Combine coffee and molasses in a saucepan Heat, stirring, until molasses is dissolved and coffee is very hot Do not allow to boil If desired place 1 Tbls rum in each mug Add coffee Top with whipped cream; sprinkle with nutmeg Do not stir before drinking
Cappuccino Orange 1/3 c Powdered non-dairy creamer 1/3 c Sugar 1/4 Dry instant coffee 1 Or 2 orange hard candies (crushed) Blend all ingredients together in mixer mix 1 Tb with 3/4 cup hot water Store in airtight jar
Creamy Cappuccino 1/4 c Instant espresso or instant dark-roast coffee 2 c Boiling water 1/2 c Heavy cream, whipped Cinnamon, nutmeg, or finely shredded orange peel Dissolve coffee in boiling water Pour into small, tall cups filling only about half full Offer sugar Now pass whipped cream-- everyone adds a spoonful, dashes It with cinnamon, nutmeg, or orange peel, then folds the cream into coffee
Cappuccino Royale 1/2 c Half-and-half 1/2 c Freshly brewed espresso 2 tb Brandy 2 tb white rum 2 tb Dark creme de cacao Sugar Whisk half-and-half in heavy small saucepan over high heat until frothy, about 3 minutes Divide espresso coffee between 2 cups Add half of brandy and creme de cacao to each cup Re-whisk half-and-half and pour into cups Sweeten to taste with sugar
Cappuccino Shake 1 c Skim milk 1 1/2 ts Instant coffee 2 pk artificial sweetener 2 dr Brandy or rum flavouring 1 ds Cinnamon In a blender, combine milk, coffee, sweetener and extract Blend until coffee is dissolved Serve with a dash of cinnamon For a hot drink, pour into a mug and heat in a microwave
Cardamom-spiced Coffee 3/4 c Ground Coffee 2 2/3 cwater Ground Cardamom 1/2 c Sweetened Condensed Milk Using amounts specified, brew coffee in a dripstyle coffee maker or percolator Pour into 4 cups To each serving, add a dash of ground cardamoman about 2 tablespoons of the condensed milk; stir to blend
Chocolate Almond Coffee 1/3 c Ground coffee 1/4 ts Freshly ground nutmeg /2 ts Chocolate extract /2 ts Almond extract 1/4 c Toasted almonds, chopped Process nutmeg and coffee, add extracts Process 10 seconds longer Place in bowl and stir in almonds Store in refrigerator Makes 8 six ounce servings To brew: Place mix in filter of an automatic drip coffee maker Add 6 cups water and brew
Chocolate Coffee 2 tb Instant coffee 1/4 c Sugar 1 ds Salt 1 oz Squares unsweetened chocolate 1 cwater 3 c Milk Whipped cream In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until chocolate has melted Simmer 4minutes, stirring constantly Gradually add milk, stirring constantly until heated when piping hot, remove from heat and beat with rotary beater until mixture is frothy Pour into cups and sail a dollop of whipped cream on the surface of each Makes 6 servings
Chocolate mint Coffee 1/3 c Ground coffee 1 ts Chocolate extract 1/2 ts Mint extract 1/4 ts Vanilla extract Place coffee in a blender or food processor In a cup, combine extractswith processor running, add extracts Stop and scrape sides of container with spatula Process 10 seconds longer Store in refrigerator Yield: mix for eight 6-ounce servings
Chocolatemint Coffee Float 1/2 c Hot coffee 2 tb Crème de cacao liqueur 1 Scoop Mint chocolate chip ice cream For each serving combine 1/2 cup coffee and 2 tablespoons liqueur Top with scoop of ice cream
Coconut Coffee 2 c Half-and-half 15 oz Can cream of coconut 4 c Hot brewed coffee Sweetened whipped cream Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly Stir in coffee Serve with sweetened whipped cream
Coffee Ice 2 c Brewed espresso 1/4 c Sugar 1/2 ts Ground cinnamon In a saucepan over medium heat, simmer all ingredients just to dissolve Place mixture in a metal dish, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the centre every half hour, until firm but not solidly frozen Just before serving, scrape the mixture with a fork to lighten the texture Makes 4 (1/2 cup) servings
Coffee Soda 3 c Chilled double-strength coffee 1 tb Sugar 1 c Half and half 4 Scoops (1 pint) coffee ice cream 3/4 c Chilled club soda Sweetened whipped cream, 4 Maraschino cherries, Chocolate curls or cocoa, for garnish, optional Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda Garnish as desired with whipped cream, cherries, chocolate curls or cocoa
Creamy Iced Coffee 1 c Chilled brewed coffee, made double-strength 2 tb Confectioners' sugar (rounded tablespoons) 3 c Chopped ice Combine the coffee, sugar, and ice, and blend until creamy
Creamy Irish Coffee 4 c Strong fresh coffee 1/4 c Sugar 1/2 c Irish whiskey 1 c whipping cream 2 tb Sugar 2 tb Irish whiskey Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste Add 1/2 Cup irish whiskey and heat thoroughly but do not boil (Scotch, Bourbon or other Whiskeys could be used)Meanwhile whip 1 cup whipping cream until light Beat in 2 tb Each of sugar and Irish whiskey Pour coffee into mugs or goblets and pipe or spoon Flavoured cream on top
Creamy Irish Coffee 2 1/3 c Irish cream liqueur 1 1/2 c Freshly brewed coffee 1/4 c Heavy cream, slightly sweetened and whipped, optional Divide the liqueur and coffee among two mugs Top with poufs of whipped cream if desired Serve at once
Danish Coffee 8 c Hot coffee 1 c Dark rum 3/4 c Sugar 2 Cinnamon sticks 12 Cloves (whole) In a very large heavy saucepan, combine all the ingredients, cover and keep on low heat for about 2 hours Serve in coffee mugs
Delicious Coffee Milk Shake 2 c Milk 2 tb Sugar 2 ts Instant coffee 3 tb Vanilla ice cream Strong coffee; cold Add ingredients in blender in order given and mix at high speed for 5 minutes or until blended Pour into frosted glass
Di Saronno Coffee 1 oz Di saronno amaretto 8 fl Coffee Whipped cream Blend Di Saronno Amaretto with coffee, then top with whipped cream Serve in Irish Coffee mug
Dinner Party Coffee 3 c Very hot decaffeinated Coffee -- instant OK 2 tb Sugar 1/4 c Rum -- light OR dark Combine very hot coffee, sugar and rum in heated pot makes 4-6 demitasse for 4-6 Double as needed
Dublin Dream 1 tb Instant coffee 1 1/2 tb Instant hot chocolate 1/2 oz Irish cream liqueur 3/4 c Boiling water 1/4 c whipped cream In an Irish coffee glass, place all ingredients except for the whipped cream Stir until well mixed, and garnish with whipped cream
Espresso Romano 1/4 c Finely Ground Coffee 1 1/2 c coldwater 2 Strips Lemon Peel Fill filter section of a steamed-pressure coffeepot with water Place filter in base and screw on top portion of coffeepot Heat over medium heat until coffee begins to bubble into top portion Reduce heat to low and simmer until bubbling stops Serve immediately Garnish with lemon peel
Fireside Coffee Mix - Flavoured Coffee Creamer 2 c Nestlé’s quick 2 c powdered coffee creamer 1/2 c Powdered sugar 3/4 ts Cinnamon 3/4 ts Nutmeg Mix all ingredients & Store in air tight jar To make, mix 4 tsp with one cup hot water
Flavoured Coffees 1/4 c Powder non-dairy creamer 1/3 c Sugar 1/4 c Dry instant coffee 2 TB cocoa Place all ingredients in mixer, beat at high until well blended Store in air tight jar Mix 1 ½ TBS mix with ¾ cup hot water
Flavoured Coffees (mocha)1/4 c Powder non-dairy creamer 1/3 c Sugar 2 tb Cocoa 1/4 c Dry instant coffee Place all ingredients in mixer, beat at high until well blended mix 1 & 1/2 TB mix w/ 3/4 cup hot water Store in air tight jar
Frozen Cappuccino 2 Scoops vanilla frozen yogurt divided 1/2 c Milk 1 T Hershey's choc milk mix 1 1/2 t Instant coffee granules Place 1 scoop frozen yogurt, milk, chocolate milk mix and coffee granules in food processor or blender Process 30 seconds or until smooth Pour into tall glass; top with remaining scoop of frozen yogurt
Gaelic Coffee Black coffee; freshly made Scotch whiskey Demerara (raw brown) sugar Double (heavy) cream; whipped until slightly thick pour the coffee into a warmed glass Add the whisky and the sugar to taste Stir well Pour some lightly whipped cream into the glass over the back of a teaspoon
German Coffee With Whipped Cream 5 c Hot Strong Coffee Sugar (To Taste) Whipped Cream Pour coffee in stemmed glasses and sweeten with sugar Stir until sugar is dissolved Top with whipped cream
Godiva Irish Coffee 1 1/2 oz Godiva Liqueur 3/4 oz Irish Cream Liqueur 4 oz Hot Coffee Pour in mug Stir Garnish with whipped cream
Homemade Coffee Liqueur 4 c Sugar 1/2 c Instant coffee 3 c Water 1/4 ts Salt 1 1/2 c Vodka, high-proof 3 tb Vanilla Combine sugar and water; boil till sugar dissolves Reduce heat to simmer & simmer 1 hour LET COOL Stir in vodka & vanilla Pour up
Hot Baja Coffee 8 c Hot water 3 tb Instant coffee granules 1/2 c Coffee liqueur 1/4 c Crème de Cacao liqueur 3/4 c whipped cream 2 tb Semi-sweet chocolate, grated In slow-cooker, combine hot water, coffee, and liqueurs Cover and heat on LOW2-4 hours Ladle into mugs or heatproof glasses Top with whipped cream and grated chocolate
Easy Iced Cafe Au Lait 2 1/4 c Cold freshly brewed coffee 2 c Milk 2 c Crushed ice Sugar (opt) Blend ingredients Add sugar and continue blending until frothy Pour over ice
Iced Cinnamon Coffee 4 c Strong coffee (use 2 to 4 teaspoons instant to 1 c Boiling water 1 3" stick cinnamon, broken in pieces 1/2 c Heavy cream Coffee syrup Pour hot coffee over cinnamon pieces; cover and let stand about 1 hour Remove cinnamon and stir in cream Chill thoroughly To serve, pour into ice-filled glasses Stir in desired amount of Coffee Syrup If desired, top with sweetened whipped cream and sprinkle with ground cinnamon Use cinnamon sticks And stirrers
Original Iced Coffee 1/4 c Coffee; instant, regular or decaffeinated 1/4 c Sugar or low calorie sweeten 1 l Milk; cold Dissolve instant coffee and sugar in hot water Stir in 1 litre of cold milk and add ice For mocha flavour, use chocolate milk and reduce the sugar to taste For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water Add 1 cup of cold milk and stir
Iced Mocha Cappuccino 1 tb Chocolate syrup 1 c Hot double espresso or very strong coffee 1/4 c Half-and-half 4 Ice cubes Stir the chocolate syrup into the hot coffee until melted In a blender, combine the coffee with the half-and-half and the ice cubes Blend at high speed for 2 to 3minutes Serve immediately in a tall, cold glass This recipe yields 1 serving
Iced mocha chino 1/2 c Brewed espresso, chilled 6 tb Chocolate syrup 1 tb Sugar 1/2 c Milk 1 c Vanilla ice cream or frozen yogurt 1/4 c Heavy cream, softly whipped Cinnamon, chocolate curls or cocoa powder for garnish Place the espresso, chocolate syrup, sugar and milk in a blender, and blend to combine Add the ice cream or yogurt, and blend until smooth Pour mixture into two chilled glasses, and top each with whipped cream and chocolate curls or a dusting of the cinnamon or cocoa
Instant Coffee-Swiss Style Mocha Mix 1/2 c Instant coffee granules 1/2 c Sugar 2 tb Cocoa 1 c Non-fat dry milk powder Combine all and mix well Store mix in an airtight container For each serving: place 1 tbsp + 1 tsp of mix into a cup Add 1 cup boiling water and stir well
International Cappuccino Coffee Mix 6 ts Instant coffee 4 tb Unsweetened cocoa 1 ts Ground cinnamon 5 tb Sugar Whipped cream Mix all ingredients To make a cup of coffee use 1 tablespoon of mixture and place in large mug; pour 1 1/2 cups boiling water over and stir Top with whipped cream To make a smaller cup just cut mixture down to 1/2 tablespoon and 3/4 cup boiling water Serves 10-12
Bailey's Irish Cappuccino 3 oz Bailey's Irish Cream 5 oz Hot coffee Dessert topping, pressurized 1 ds Nutmeg Pour Bailey's Irish Cream into a coffee mug Fill with hot black coffee Top with a single spray of dessert topping Dust dessert topping with a dash of nutmeg
Old Fashioned Irish Coffee 3/4warmwater 2 tb Irish whiskey Dessert Topping from a pressurized can 1 1/2 s Instant Coffee Crystals Brown Sugar To Taste In a non-metal mug combine water and instant coffee crystals Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till steaming hot Stir in Irish whiskey and brown sugar Top with pressurized dessert topping
Bush mills Irish Coffee 1 1/2 fl Bush mills Irish whiskey 1 ts Brown sugar (optional) 1 ds Crème de menthe, green 1 x Strong fresh coffee 1 x whipped cream Pour whiskey into Irish coffee cup and fill to 1/2 inch from top with coffee Add sugar if wanted and mix Top with whipped cream and drizzle crème de menthe on top OPTIONAL - May rim cup with sugar
Instant Creamed Irish Coffee 1 1/2 cup warm water 1 tb Instant Coffee Crystals 1/4 c Irish Whiskey Brown Sugar To Taste Dessert Topping in a pressurized can In a 2-cup measure combine water and instant coffee crystals micro-cook, uncovered, on 100% power about 4minutes or just till steaming hot Stir in Irish whiskey and brown sugar Serve in mugs Top each mug of coffee mixture with some pressurized dessert topping
Quick Irish Coffee 1 ts Sugar 3/4 c Strong black coffee to 1 c Strong black coffee 1 1/2 oz (1 Jigger) Irish whiskey Whipped cream Dissolve sugar in black coffee in an Irish coffee glass or a heat-resistant, non-metallic glass, cup or mug (DO NOT USE A GLASSWITHMETALLIC TRIM) Heat, uncovered, in Microwave Oven 1 to 2 minutes or until hot Stir in Irish whiskey Carefully float a spoonful of whipped cream on top
Kahlua Irish Coffee 2 oz Kahlua or coffee liqueur 2 oz Irish whiskey 4 c Hot coffee 1/4 c whipping cream, whipped Pour one-half ounce coffee liqueur in each cup Add one-half ounce Irish whiskey to each cup Pour in steaming freshly-brewed hot coffee and stir Gently spoon two heaping tablespoonful of whipped cream on top of each Serve HOT Serves 4
Irish Coffee Milkshake 1/2 c Skim milk 1/2 c Plain low-fat yogurt 2 ts Sugar 1 ts Instant coffee powder 1 ts Irish whiskey In blender at low speed, blend all ingredients about 30 seconds Pour into glass
Another Irish Coffee 1 c Coffee [strong & black] 1 1/2 oz Irish whisky 1 ts Sugar 1 tb whipped cream Mix coffee, sugar, and whiskey in a large mug or cup Microwave on high [100%] until hot 1 to 2 min and top with the whipped cream
Maraschino Coffee 1 c Black coffee 1 oz Amaretto Whipped topping 1 Maraschino cherry Fill coffee mug or cup with hot coffee Stir in amaretto Top with pressurized dessert topping and cherry Serve with teaspoon
Italian coffee with Chocolate 2 c Hot Strong Coffee 2 c Hot Traditional Cocoa Whipped Cream Granted Orange Peel Combine 1/2 cup coffee and 1/2 cup cocoa in each 4mugs Top with whipped cream; sprinkle with orange peel
Italian Mocha Espresso 1 Cup instant coffee 1 Cup sugar 4 1/2 Cup non-fat dry milk 1/2 Cup cocoa Stir ingredients together Process in a blender until powdered Use 2 Tablespoons to one small cup of hot water Serve in demitasse cups Makes about 7 cups of mix
Kahlua Coffee 6 c Hot coffee 1 c Chocolate syrup 1/4 c Kahlua 1/8 ts Ground cinnamon Whipped cream Combine coffee, chocolate syrup, Kahlua, and cinnamon in a large container; stir well Serve immediately Top with whipped cream Yield: 7 1/2 cups8
Kahlua Kioki Coffee 1 oz Kahlua 1/2 oz Brandy 1 c Hot coffee 1 x whipped cream Add Kahlua and brandy to coffee and garnish with whipped cream
Loco Cocoa Mocha 3/4 oz Kahlua 1/2 c Hot coffee -- HAZELNUT 1 ts Nestle Quick 2 tb Half and half -- (optional) Combine all ingredients in your favourite cup and stir Garnish with a donut of your choice
Maple Coffee 1 c Half-and-half 1/4 c Maple syrup 1 c Hot brewed coffee Sweetened whipped cream Cook half-and-half and maple syrup in a saucepan over medium heat, stiffing constantly, until thoroughly heated (do not boil) Stir in coffee, and serve with sweetened whipped cream
Mexican Spiced Coffee 3/4 c Brown sugar, firmly packed 6 Cloves 6 Julienne slices orange zest 3 Cinnamon sticks 6 tb Coffee (NOT instant) In a large saucepan, heat 6 cups of water with the brown sugar, cinnamon sticks, and cloves over moderately high heat until the mixture is hot, but do not let it boil Add the coffee, bring the mixture to a boil, and boil it, stirring occasionally, for 3 minutes Strain the coffee through a fine sieve and serve in coffee cups with the orange zest
Mocha Coffee 1 c Instant coffee crystals 1 c Hot chocolate or cocoa mix 1 c Non-dairy creamer 1/2 c Sugar Combine all ingredients; mix thoroughly Store in a tightly- covered jar To serve; put 1 1/2 to 2 tablespoons into a cup or mug Stir in boiling water to fill cup Makes 3 1/2 cups coffee mix or about 25 or more servings
Mocha coffee mix 1/4 c Powdered non-dairy creamer 1/3 c Sugar 1/4 c Dry instant coffee 2 tb Cocoa Place all ingredients in mixer, beat at high until well blended mix 1 1/2 T mix with 3/4 c hot water Store in airtight jar
Mocha Flavoured Coffee 1/4 c non-dairy creamer dry 1/3 c Sugar 1/4 c Dry instant coffee 2 Tblsp cocoa Place all ingredients in mixer, beat at high until well blended mix 1 1/2 Tblsp mix with 3/4 cup hot water Store in air tight jar 14 servings
Mocha Frappe 18 Ice cubes (up to 22) 7 oz Double strength coffee, chilled 1/4 c Chocolate sauce (or syrup) 2 T Vanilla Syrup Whipped Cream (garnish) Place ice, coffee, chocolate sauce, and syrup in a blender Blend until smooth Pour into a large, tall (chilled) glass Garnish with dollop of whipped cream or scoop of your favourite ice cream Makes one 16 oz frappe
Nightcap Coffee Mix 2/3 c Non dairy coffee creamer 1/3 c Instant coffee granules 1 /3 c Granulated ed sugar 1 ts Ground cardamom 1/2 ts Ground cinnamon Combine all ingredients in a medium bowl; stir until well blended Store in airtight container Yields 1 1/3 cups coffee mix To serve: spoon 1 heaping tablespoon coffee mix into 8 ounces hot water Stir until well blended
Orange Cinnamon Coffee 1/4 c Ground coffee 1 tb Grated orange peel 1/2 ts Vanilla extract 1 1/2 Cinnamon sticks Place coffee and orange peel in blender or food processor fitted with steel blade with processor running, add vanilla Stop and scrape sides of container with a spatula Process 10 seconds longer Place mix in a small bowl and stir in cinnamon sticks Store in refrigerator Yields: Mix for eight 6 ounce servings
Pluto Coffee 12 oz Fresh ground coffee, preferably chocolate mint, or Swiss chocolate 2 oz Or more 151 Rum 1 Large scoop whipped cream 1 oz Haagen-Dazs Liqueur or Baileys Irish Cream 2 tb Chocolate syrup Fresh grind the coffee we use either the Swiss chocolate or the chocolate mint coffee Brew In a large mug, put the 2+ oz of 151 rum in the bottom(have a little to taste test if you wish!) Pour the hot coffee into the mug 3/4 of the way up Add the hagen daz or Bailey's Irish Cream Stir Top with the fresh whipped cream and drizzle chocolate syrup
Praline Coffee 3 c Hot brewed coffee 3/4 c Half-and-half 3/4 c Firmly packed lt brown sugar 2 tb Butter or margarine 3/4 c Praline liqueur Sweetened whipped cream Cook first 4 ingredients in a large saucepan over medium heat, stirring constantly, until thoroughly heated (do not boil) Stir in liqueur; serve with sweetened whipped cream
Turkish Coffee 3/4 c water 1 tb Sugar 1 tb Pulverized Coffee 1 Cardamom Pod Combine water and sugar in an ibrik or small saucepan Bring to a boil; then remove from heat and add coffee and cardamom Stir well and return to heat when coffee foams up, remove form heat and let grounds settle Repeat twice more Pour into cups; let grounds settle before drinking
Vanilla Almond Coffee 1/3 c Ground coffee 1 ts Vanilla extract 1/2 ts Almond extract 1/4 ts Anise seeds Place coffee in a blender or food processor fitted with a steel blade In cup, combine remaining ingredients With processor running, add flavourings Stop and scrape sides of container with spatula Process 10 seconds longer Store in refrigerator Yields: mix for eight 6 ounce servings
Viennese Coffee 4 oz Semisweet Chocolate 1 tb Sugar 1/4 c whipping Cream 4 c Hot Strong Coffee Whipped Cream Grated Orange Peel Melt chocolate in a heavy saucepan over low heat Stir in sugar and whipping cream Beat in coffee with a whisk, 1/2 cup at a time; continue to beat until frothy Top with whipped cream and sprinkle with orange peel
Viennese Coffee Mix 2/3 c (scant) dry instant coffee 2/3 c Sugar 3/4 c Powdered non-dairy creamer 1/2 ts Cinnamon Ds Ground allspice Ds Cloves Ds Nutmeg 4 ts with 1 cup hot water Mix all ingredients & store in airtight jar mix
Cinnamon Spiced Coffee 1/3 c Instant coffee 3 tb Sugar 8 Whole cloves 3 Inches stick cinnamon 3 cup water Whipped cream Ground cinnamon Combine 1/3 cup instant coffee, 3 tablespoons sugar, cloves, stick cinnamon, and water Cover, bring to boiling Remove from heat and let stand, covered, about 5 minutes to steep Strain Pour into cups and top each with spoonful of whipped cream; dash lightly with cinnamon Fun to serve with cinnamon sticks as muddlers makes 4 to 6 servings
West Indies Coffee (made with Brown Sugar-yum)3 1/2 c Milk 1/4 c Instant coffee 1/4 c Brown sugar 1 ds Salt Bring milk just to boiling Pour over coffee, brown sugar, and salt, stirring to dissolve Serve in mugs Makes between 4 and 5 servings
Viennese Coffee 20 servings 2/3 cup dry instant coffee 2/3 cup sugar 3/4 cup powdered non-dairy creamer 1/2 tsp cinnamon Dash each of ground allspice, cloves, and nutmeg Mix all ingredients & Store in air tight jar To make, mix 4 tsp with one cup hot water
Sangria 1 750 ml bottle of dry red wine 1 lemon, cut into wedges 1 orange, cut into wedges 2 tablespoons sugar 1 shot brandy 2 cups ginger ale, 7-Up or club soda Pour the wine, fruit, sugar and brandy into a ceramic or glass pitcher, stir and chill overnight Before serving, add the soda Pour over ice Garnish with a fruit wedge Note: You can add any fruit you like or throw in a shot or two of triple sec If you don't have time to prepare the drink ahead of time, mix up a pitcher quickly using wine that's already been chilled
Sugar Daddy! 2 oz. Finlandia vodka 1 oz. Amarula Cream Liquor 1 oz. Cointreau ½ oz. pomegranate juice Pomegranate concentrate Sugar Fresh lime Shake vodka, Amarula, Cointreau, and juice with ice. Rim a martini glass with pomegranate concentrate and sugar. Garnish with lime wedge.
Amarula Cappuccino 1½ oz. Amarula Cream Liqueur 4oz. Coffee or Cappuccino Add Amarula to coffee or cappuccino. Garnish with orange twist.
Bloody Mary 1 1/2 ounces vodka (or peppered vodka for spice) 3 ounces tomato juice 1/2 ounce lemon juice dash or two Tabasco sauce dash or two Worcestershire sauce pinch of celery salt pinch of pepper dab of horseradish Chill a cocktail shaker. Add vodka, tomato juice, lemon juice, Tabasco sauce, and Worcestershire sauce. Add salt, pepper, and horseradish to taste. Pour into a chilled Collins glass or beer mug. Garnish with a lime slice or a celery stalk. Also preferred as garnishes: pickled green beans, okra pods, and garlic stuffed olives.
Peach fuzz 3 ripened peaches 6 ounces pink lemonade 6 ounces vodka ice cubes to fill blender Put pea ches, pink lemonade, vodka, and ice in a blender. Blend until iced is crushed. Place in freezer for four hours. Scoop into highball glasses.
Vodka mint 6 ounces frozen limeade 6 ounces vodka 17 mint leaves Combine limeade, vodka, and mint leaves with en ough ice to fill blender. Blend at highest speed until slushy. Pour into cocktail glasses. Top with thin slices of lime and mint leaves.
Bloody bull 10 1/2 ounces consommé 24 ounces tomato juice 3 tablespoons lemon juice 2 tablespoons Worcestershire sau ce 1 teaspoon celery salt 1 teaspoon garlic salt 2 teaspoons salt 9 ounces vodka Mix all ingredients in a pitcher. Serve in highball glasses with ice.
Milk punch 8 ounces cold milk 1/2 ounce bourbon 3/4 ounce crème de cacao Fill cocktail shaker with ice. Add milk, bourbon, and crème de cacao. Shake. Pour into a goblet.
Coffee flip 1 ounce cognac 1 ounce tawny port 1 small egg 1 teaspoon sugar Fill cocktail shaker with ice. Add cognac, port, egg, and sugar. Shake. Strain into a chilled delmonico glass. Dust with nutmeg.
Brandied flip 1 ounce brandy 1 ounce apricot flavoured brandy 1 small egg 1 teaspoon sugar Fill cocktail shaker with ice. Add brandies, egg, and sugar. Shake. Strain into a chilled delmonico glass. Dust with nutmeg.
Madeira mint flip 1 1/2 ounces Madeira 1 ounce chocolate mint liqueur 1 small egg 1 teaspoon sugar Fill cocktail shaker with ice. Add Madeira, liqueur, egg, and sugar. Shake. Strain into a chilled delmonico glass. Dust with nutmeg.
Polynesian pick me up 4 ounces pineapple juice 1 1/2 ounces vodka 1/2 teaspoon curry powder 1/2 teaspoon lemon juice 1 tablespoon cream 2 dashes Tabasco sauce 4 ounces crushed ice Pour all ingredients into a blender. Blend for 10 seconds on high speed. Pour into a chilled old fashioned glass. Dust with cayenne pepper.
Citronella cooler 1 ounce citrus vodka dash of lime juice 2 ounces chilled lemonade 1 ounce chilled cranberry juice Build vodka, lime juice, lemonade, and cranberry juice in a Collins glass. Top with a squeeze of fresh lime.
May blossom fizz 1 teaspoon grenadine 1/2 ounce lemon juice 1 ounce club soda 2 ounces punch Fill cocktail shaker with ice. Add grenadine, lemon juice, club soda, and punch. Shake. Strain into an old-fashioned glass. Top with soda.
Sangria 1/5 dry red wine 1 ripe peach 6 slices lemon 1/2 ounce cognac 1 ounce triple sec 1 ounce maraschino liqueur 1 tablespoon sugar 1 whole orange 6 ounces chilled club soda Pour wine into a glass pitcher. Add peeled and sliced peach and lemon slices. Add cognac, triple sec, maraschino liqueur, and sugar. Stir to dissolve sugar. Carefully place the orange in the pitcher. (see below.) Let mixture marinate at room temperature for at least 1 hour. Add soda and 1 tray of ice cubes to pitcher. Stir. Pour into wine goblets. (fo r orange: cut orange peel into one long strip, beginning at stem end and continuing until spiral reaches bottom of fruit. Make sure to expose the fruit while cutting. Leave peel attached to orange bottom to suspend fruit in pitcher.)
Mexican wedding 1 1/2 ounces sherry 1 egg 1 teaspoon powdered sugar drop of Tabasco sauce or dash of cayenne pepper Fill cocktail shaker with sherry, egg, powdered sugar, and Tabasco sauce or cayenne pepper. Shake. Strain into a cocktail glass.
Peach mimosa 1 ounce peach schnapps orange juice champagne Pour peach schnapps into a champagne flute. Add enough orange juice to fill half of the glass. Top with champagne.
Peach bellini 1 peeled and pitted peach champagne Puree peach and place in a champagne flute. Add champagne.
Twist of a Screwdriver 3 1/2 cups orange juice 4 ounces vodka 2 teaspoons lemon juice 2 teaspoons triple sec Combine all ingredients in a pitcher. Stir. Chill in refrigerator. Pour into highball glasses with ice. Garnish with orange slices.
Perfect peach julep 1 medium fresh chilled peach 2 ounces bourbon crushed ice mint sprigs Peel, pit, and slice peach. Puree the peach in a blender. Add sugar and process. Stir in bourbon. Pour over crushed ice in silver julep cup. Garnish with mint springs.
Bay breeze 1 ounce vodka splash of pineapple juice splash of cranberry juice Pour vodka into a highball glass with ice. Splash with juices.
Sea breeze 1 1/2 ounces gin 3/4 ounce apricot flavoured brandy 1/4 ounce grenadine 1 ounce lemon juice club soda mint sprigs Build gin, brandy, grenadine, and lemon juice in a highball glass. Add ice. Fill with club soda. Add mint sprigs.
Cape cod 1 1/2 ounces vodka 1/2 ounce lime juice 1 ounce cranberry juice 1/2 teaspoon sugar Fill cocktail shaker with ice. Add vodka, juices, and sugar. Shake. Strain into cocktail glass.
Bloody Maria 1 1/2 ounces tequila 2 dashes Worcestershire sauce sprinkle of salt sprinkle of pepper sprinkle of celery salt tomato juice Build tequila and Worcestershire sauce in a double old-fashioned glass. Sprinkle salt, pepper, and celery salt. Fill with tomato juice and ice.
Azalea cocktail 3/4 ounce lime juice 3/4 ounce pineapple juice 2 1/4 ounces gin 4 dashes grenadine Fill cocktail shaker with ice. Add juices, gin, and grenadine. Shake. Strain into a cocktail glass. (this drink can be made frothier by adding 1 1/2 ounces heavy whipping cream. If adding heavy whipping cream, use a goblet as glassware.)
Ramos gin fizz 1 1/2 ounces gin 2 tablespoons cream 1/2 ounce lemon juice 1 egg white 1 tablespoon powdered sugar 3 to 4 drops of orange flower water 1/2 ounce lime juice 1/4 ounce club soda Fill cocktail shaker with ice. Add gin, cream, lemon juice, egg white, powdered sugar, orange flower water, and lime juice. Shake. Strain into a goblet. Top with chilled club soda.
Clam digger 1 1/2 ounces vodka 3 ounces clam juice 3 ounces tomato juice dash of Tabasco sauce dash of Worcestershire sauce salt and pepper to taste Fill a highball glass with ice. Pour in all ingredients. Stir. Garnish with a lime slice.
Summer rain 3 ounces cranberry liqueur apple juice lime wedge Pour cranberry liqueur into a highball glass half-filled with ice. Top with apple juice. Add a squeeze of lime. Stir. Garnish with a lime slice.
Sunrise mimosa 1 tablespoon apricot nectar 1 tablespoon orange juice 2 ounces champagne Pour apricot nectar and orange juice into a cham pagne flute. Slowly add champagne. Garnish with an orange slice or two raspberries.
Champagne 4 scoops lemon sorbet 2 ounces citrus vodka 2 ounces champagne Put lemon sorbet into a blender. Blend on low speed, slowly adding vodka. Add champagne. Pour into chilled highball glasses. Garnish with fresh mint.
Red rooster 1 1/4 ounces 151proof rum 1/2 ounce crème de noyaux 6 ounces guava juice splash of grenadine Build in a Collins glass with ice.
Russian brunch 8 ounces vodka 12 ounces orange juice 8 ounces champagne Pour vodka and orange juice into a blender with ice. Pour into a large pitcher. Add champagne. Stir. Pour into goblets.
Country club cooler 1/2 teaspoon grenadine 2 ounces club soda 2 ounces dry vermouth ginger ale Pour grenadine and club soda into a highball glass. Stir. Fill glass with cracked ice. Add dry vermouth. Fill with ginger ale. Garnish with lemon and orange peel spirals.
Pineapple cooler 2 ounces pineapple juice 1/2 teaspoon powdered sugar 2 ounces club soda 2 ounces dry white wine ginger ale Pour pineapple juice, powdered sugar, and club soda in a highball glass. Stir. Fill glass with cracked ice. Add white wine. Fill with ginger ale. Garnish with lemon and orange peel spirals or pineapple chunks.
Passion fruit cooler 1 ounce orange juice 1/2 ounce lemon juice 1/2 ounce gin 1 1/2 ounces light rum 3 ounces passion fruit nectar Fill cocktail shaker with ice. Add juices, gin, rum, and passion fruit nectar. Shake. Strain into a highball glass with ice.
Brunch punch 3 quarts chilled tomato juice 1 litre light or dark rum 2 1/2 teaspoons Worcestershire sauce 5 ounces lemon or lime juice salt and pepper to taste Combine all ingredients into a large pitcher. Stir. Pour into a punch bowl with a block of ice. Garnish with thinly sliced lemons and limes.
Apricot fizz 1 ounce lemon juice 3/4 ounce lime juice 1 teaspoon sugar 1 1/2 ounces apricot flavoured brandy clu b soda Build ingredients in a highball glass. Fill with ice. Top with club soda.
Fraise fizz 1 1/2 ounces gin 1 ounce fraise liqueur 1/2 ounce fresh lemon juice 1 teaspoon sugar club soda Fill cocktail shaker with ice. Add gin, fraise liqueur, lemon juice, and sugar. Shake. Strain into a highball glass. Fill with ice. Top with soda. Garnish with a lemon twist and a strawberry.
Grand royale fizz 1/2 ounce orange juice 1 ounce lime juice 1 teaspoon sugar 2 ounces gin 1/4 ounce maraschino liqueur 1/2 oun ce cream club soda Fill cocktail shaker with ice. Add orange juice, lime juice, sugar, gin, maraschino liqueur, and cream. Shake. Strain into a highball glass. Fill with ice and club soda.
Apricot cream spritz 6 ounces milk 4 ounces apricot nectar 2 tablespoons apricot flavoured brandy sparkling wine Fill chilled cocktail shaker with milk, apricot nectar, and apricot flavoured brandy. Stir until smooth. Pour into 6 red wine glasses. Add equal amounts of wine into each glass.
Frosty sour 12ounce can frozen lemonade concentrate 1 tablespoon frozen orange juice concentrate 6 ounces bourbon 12 ounces crushed ice Put lemonade and orange juice concentrate, bourbon, and ice in a blender. Blend until liquefied. Strain into sour glasses. Garnish with orange slices and cherries.
Mango cooler 1 1/2 ounces vodka 1 1/2 ounces orange juice 1/2 ounce lemon juice 1/2 ounce cointreau 3 ounces mango nectar Build ingredients in a highball glass. Fill glass with ice. Garnish with a mango slice.
Ojen frappe 1 ounce ojen 1/3 ounce sugar syrup Fill cocktail shaker with ice. Add ojen and sugar syrup. Shake. Pour into a highball glass.
Ojen cocktail 2 1/2 ounces ojen 2 dashes peychaud bitters Fill cocktail shaker with ice. Add ojen and bitters. Stir. Strain into cockta il glass.
Absinthe frappe 1/3 ounce sugar syrup 1 1/2 ounces pernod Pour sugar syrup and pernod into a chilled high ball glass with crushed ice. Stir vigorously until frost appears on sides of glass.
Ambassador’s 32 ounces prepared dairy eggnog 6 ounces cognac 3 ounces Jamaican rum 3 ounces crème de cacao Pour all ingredients into a punch bowl. Stir. Dust each serving with nutmeg.
Morning call cocktail 1 ounce pastis 3/4 ounce fresh lemon juice 3/4 ounce maraschino liqueur Fill cocktail shaker with ice. Add pastis, lemon juice, and maraschino liqueur. Shake. Strain into a cocktail glass.
Pernod classique 1 ounce pernod 5 ounces water 2 ice cubes Pour the pernod in a tall glass. Add the water and ice cubes. Stir.
Iced Danish Mary 1 1/2 ounces aquavit bloody Mary mix (store bought or freshly mixed; see below.) Pour aquavit into a double old -fashioned glass with ice. Add bloody Mary mix.
Bloody Mary mix 2 46ounce cans tomato juice or v8 juice* 1 teaspoon coarsely ground fresh black pepper 1 tea spoon celery salt 4 ounces lemon juice 1 5ounce bottle Worcestershire sauce Tabasco sauce to taste (for heat) salt to taste Mix all ingredients thoroughly in a pitcher. Refrigerate. * if you like it hot, use spicy v8.
Madras 1 1/2 ounces vodka 4 ounces cranberry juice 1 ounce orange juice Pour vodka and juices into a highball glass with ice. Garnish with a lime wedge.
Breakfast cocktail 2 ounces gin 1/2 ounce grenadine 1 egg white Fill cocktail shaker with ice. Add gin, grenadine, and egg white. Shake . Strain into a chilled cocktail glass.
Breakfast eggnog 1 egg 2 ounces brandy 1/2 ounce orange Curacao 3 ounces milk Fill cocktail shaker with ice. Add egg, brandy, Curacao, and milk. Shake. Strain into a tumbler or goblet. Dust with nutmeg.
13Good morning fizz 1 ounce lemon juice 1 teaspoon sugar 2 ounces gin 1/2 ounce anisette 1 egg white Fill cocktail shaker with ice. Add lemon juice, sugar, gin, anisette, and egg white. Shake. Strain into a highball glass. Fill with ice and soda.
Rose in June fizz 1 1/2 ounces gin 1 ounce framboise liqueur 1 1/2 ounces orange juice 1 ounce fresh lime juice Fill cocktail shaker with ice. Add gin, framboise liqueur, and juices. Shake. Strain into a highball glass. Fill with ice and soda.
Sherry flip 1 egg 1 teaspoon sugar 1 1/2 ounces sherry 1/2 ounce cream (optional) 1/4 ounce light crème de cacao (optional) Fill cocktail shaker with ice. Add egg, sugar, sherry and optional ingredients, if desired. Shake. Strain into a cocktail glass.
Bird of paradise fizz 1 1/2 ounces gin 1/2 ounce lemon juice 1/2 ounce blackberry brandy 1/2 ounce sugar syrup 1 egg white 4 ounces club soda Fill cocktail shaker with ice. Add gin, lemon juice, blackberry brandy, sugar syrup, and egg white. Shake. Strain into highball glass. Fil l with club soda and ice.
Sparkling strawberry 2 ounces orange juice 2 ounces strawberries 1/2 ounce strawberry syrup 4 ounces champagne Blend orange juice, strawberries, and strawberry syrup in a blender until smooth. Pour into a cocktail glass. Top with champagne. Garnish with a strawberry and an orange slice.
Breakfast martini 1 1/2 ounces gin 3/4 ounce lemon juice 3/4 ounce cointreau 1 teaspoon light marmalade Fill cocktail shaker with ice. Add gin, lemon juice, cointreau, and light marmalade. Shake. Strain into a chilled martini glass.
Champagne blues 1/5 blue Curacao 8 ounces lemon juice 4/5 dry champagne peel of two lemons Chill all ingredients. Pour Curacao and lemon juice into a punch bowl (with no ice). Stir. Add champagne. Stir gently. F loat lemon peels in the bowl.
Champagne punch 4 fifths iced brut champagne 5 ounces iced kirsch liqueur 5 ounces cream sherry 4 ounces iced lemon juice 16 ounces iced orange juice Pour all ingredients into a chilled champagne bowl. Stir.
Champagne du 1 ounce vanilla ice cream 2 dashes maraschino liqueur 4 dashes orange Curacao 2 dashes cognac champagne Pour ingredients into chilled deep saucer champagne glass. Fill with champagne. Garnish with fruits in season.
Champagne flip 1 egg yolk 1/2 teaspoon sugar 3 ounces champagne 1/4 ounce brandy Fill cocktail shaker with ice. Add egg yolk, sugar, and champagne. Shake. Strain into a cocktail glass. Float brandy on top.
Sangria especiale 2/5 red wine 1/5 champagne 4 ounces gin 4 ounces cognac sugar to taste juice of 2 oranges juice of 2 lemons Pour ingredients into a punch bowl. Stir. Add ice. Garnish with orange and lemon slices.
White grape, 48 ounces unsweetened white grape juice 6 ounces frozen tangerine juice concentrate, thawed 8 ounces club sod a 3 ounces brandy 2 ounces lemon juice 1/5 sweet sparkling wine thin slices of tangerine Pour ingredients into a punch bowl over a block of ice. Stir. Cover punch bowl and refrigerate until cold. Add sparkling wine prior to serving. Float tangerine slices.
Champagne sherbet 24 ounces chilled pineapple juice 2 ounces lemon juice 1 quart pineapple sherbet 1/5 chilled champagne Pour juices into a punch bowl. Add sherbet just prior to serving. Add champagne. Stir.
Champagne punch Juice of 12 lemons powdered sugar 8 ounces maraschino liqueur 8 ounces triple sec 16 ounces brandy 2/5 chilled champagne 16 ounces club soda 16 ounces strong tea, optional Add enough powdered sugar to sweeten lemon juice in a small bowl. Pour mixture in punch bowl over ice. Stir. Add maraschino liqueur, triple sec, brandy, champagne, club soda, and strong tea, if desired. Stir. Decorate with seasonal fruits.
Baccio punch 16 ounces champagne 16 ounces grapefruit juice 16 ounces dry gin 4 ounces anisette sugar to taste 16 ounces mineral water Pour ingredients into a punch bowl. Stir well. Surround bowl with ice cubes. Decorate with fruit. Serve in goblets. Garnish with several grapes.
14Hot gold 6 ounces warmed orange juice 3 ounces amaretto Pour orange juice into a large mug. Ad d amaretto. Stir with a cinnamon stick.
Coffee cooler 1 1/2 ounces vodka 1 ounce cream 1 ounce coffee liqueur 1 teaspoon sugar 4 ounces cold black coffee 1 small scoop coffee ice cream Fill cocktail shaker with ice. Add vodka, cream, coffee liqueur, sugar, coffee, and coffee ice cream. Shake. Strain into a highball glass.
Bulldog highball 1 1/4 ounces orange juice 2 ounces gin ginger ale Build orange juice and gin in a highball glass with ice. Fill with ginger ale.
Ginger fizz 1 ounce lemon juice 1 teaspoon sugar 1 1/2 ounces gin ginger ale Fill cocktail shaker with ice. Add lemon juice, sugar, and gin. Shake. Strain into a highball glass with ice. Fill with ginger ale.
Morning fizz 2 ounces blended whiskey 1/2 egg white 1/2 ounce lemon juice 1 teaspoon sugar 1/2 teaspoon pernod chilled club soda Fill cocktail shaker with ice. Add whiskey, egg white, lemon juice, sugar, and pernod. Shake. Strain into a tall glass. Add splash of soda Fill glass with ice. Stir.
Robert e. Lee cooler 1/2 teaspoon sugar 2 ounces club soda 3/4 ounce lime juice 1/4 ounce pastis 1 1/2 ounces gin ginger ale Dissolve sugar in club soda in a Collins glass. Add ice. Build lime juice, pastis, and gin. Fill with ginger ale. Garnish with lemon and orange spirals.
Orange oasis 1 1/2 ounces gin 1/2 ounce cherry liqueur 4 ounces orange juice ginger ale Build gin, cherry liqueur, and orange juice in a Collins glass with ice. Fill with ginger ale. Garnish with an orange slice.
Strawberry sparkle 1 cup sliced fresh strawberries 2 ounces frozen strawberry daiquiri fruit juice concentrate, thawed 6 ounces chilled champagne 4 ounces chilled lemon flavoured sparkling water Put fresh strawberries into a blender. Blend until smooth. Pour strawberry puree into a glass pitcher. Add juice concentrate. Stir well. Cover and refrigerate. Prior to serving, stir in champagne and sparkling water. Pour into chilled champagne flutes. Garnish with fresh strawberries, if desired.
Strawberry cranberry 2 ounces vodka 4 ounces sliced frozen strawberries, in syrup, partially Thawed 4 ounces cranberry juice cocktail 3 ounces ice Pour vodka, frozen strawberries, cranberry juice, and ice in a blender. Blend until smooth. Pour into a large goblet. Garnish with a whole strawberry and a mint sprig.
Affair 2 ounces strawberry schnapps 2 ounces cranberry juice 2 ounces orange juice club soda (optional) Pour schnapps, cranberry juice, and orange juice in a highball glass with ice. Stir. Top with club soda, if desired.
Frozen mint julep 2 ounces bourbon 1 ounce lemon juice 1 ounce sugar syrup 6 mint leaves 6 ounces crushed ice Muddle bourbon, lemon juice, sugar syrup, and mint leaves in glass. Pour mixture and ice into a blender. Blend at high speed for 15 or 20 seconds. Pour into a chilled highball glass. Garnish with a mint sprig.
Lake breeze 4 ounces cranberry juice 2 ounces pineapple juice 1 teaspoon coconut liqueur lemon lime soda Fill cocktail shaker with ice. Add juices, liqueur, and soda. Shake. Strain into a Collins glass with ice. Fill with soda.
Fancy fix Juice of 1/2 lemon or lime 1 teaspoon powdered sugar 1 teaspoon water 2 1/2 ounces champagne Squeeze juice of lemon or lime into a Collins glass. Add sugar and water. Stir. Fill glass with shaved ice. Add champagne. Stir well. Garnish with a slice of lemon and a straw.
Pimm’s cup 2 parts lemonade or ginger beer (bartender’s choice) 1 part pimms no.1 slice of vodka soaked orange; cucumber; lemon; Apple; a strawberry Pour lemonade into a highball glass with ice. (use a pitcher if making more than one drink.) Add pimm’s cup no. 1. Drop in vodka soaked fruit. Garnish with a mint sprig.
Pisco sour 1 1/2 ounces pisco brandy 1/2 ounce lemon juice 1 teaspoon sugar 1/2 egg white dash of angostura bitters Fill cocktail shaker with ice. Add pisco brandy, lemon juice, sugar, egg white, and bitters. Shake. Strain into a cocktail glass.
15Mango batida 1 ounce orange juice 2 1/4 ounces mango juice 1 1/2 ounces cachaca Pour juices and cachaca into a cocktail shaker. Shake. Pour into highball glass with crushed ice. Stir.
Blue fix Juice of 1/2 lemon or lime 1 teaspoon powdered sugar 1 teaspoon water 2 1/2 ounces blue Curacao Squeeze juice of lemon or lime into a Collins glass. Add sugar and water. Stir. Fill glass with shaved ice. Add blue Curacao. Stir well. Garnish with a slice of lemon and a straw.
Happily ever after 1 ounce peach schnapps 1 ounce cranberry juice 1 ounce ginger ale Pour peach schnapps, cranberry juice, and ginger ale into old fashioned glass with ice. Stir.
Aloha bubbly 2 ounces pineapple juice 1/2 teaspoon powdered sugar 2 ounces club soda 2 ounces dry white wine club soda Pour the pineapple juice, powdered sugar, and club soda in a Collins glass. Stir. Fill with crushed ice. Add white wine. Fill with club soda. Stir. Garnish with an orange or lemon peel spiral.
Hot springs cocktail 1 1/2 ounces white wine 1 tablespoon pineapple juice 1/2 teaspoon maraschino liqueur dash of orange bitters Fill cocktail shaker with ice. Add white wine, pineapple juice, maraschino liqueur, and bitters. Shake. Strain into a cocktail glass.
Creamy driver 1 1/2 ounces vodka 1 egg yolk 4 ounces orange juice 1/2 teaspoon sugar Fill cocktail shaker with ice. Add vodka, egg yolk, orange juice, and sugar. Shake. Strain into a highball glass.
Bunny mother 1 1/2 ounces vodka 1 ounce orange juice 1 ounce lemon juice 1 teaspoon sugar 1/4 ounce grenadine 1/4 ounce cointreau Fill cocktail shaker with ice. Add vodka, juices, sugar, grenadine, and cointreau. Shake. Strain into a highball glass. Fill with crushed ice. Garnish with an orange slice and a cherry.
Nectarine cooler 2 ounces vodka 3 ounces orange juice 1 teaspoon sugar several pieces peeled ripe nectarine lemon lime soda Fill cocktail shaker with ice. Add vodka, orange juice, sugar, and nectarine. Shake. Strain into a highball glass with ice. Fill with lemon lime soda. Garnish with nectarine slice.
Duke 1 egg 1/2 ounce triple sec 1/4 ounce orange juice 1/2 ounce lemon juice 1/4 ounce maraschino liqueur champagne Fill cocktail shaker with ice. Add egg, triple sec, juices, and maraschino liqueur. Shake. Strain into a delmonico glass. Fill with champagne.
Gravel gertie 1 ounce vodka 1 ounce tomato juice 1 ounce clam juice dash of Tabasco sauce Build vodka, juices, and Tabasco sauce into an old fashioned glass with ice. Stir.
Mad bull 1 1/2 ounces aquavit 3/4 ounce lime juice 2 ounces tomato juice 1 ounce beef bouillon Build vodka, juices, and beef bouillon into a highball with ice. Sprinkle with celery salt.
French wench 2 ounces red dubonnet ginger ale Pour dubonnet in a highball glass with ice. Add ginger ale. Garnish with lime squeeze.
Monday morning 1 1/2 ounces fernet branca 1 1/2 ounces pineapple juice of 1 lime juice of 1 orange dash of absinthe Fill cocktail shaker with ice. A dd fernet branca, juices, and absinthe. Shake. Strain into a cocktail glass.
Greyhound 1 1/4 ounces vodka grapefruit juice Fill highball glass with ice. Add vodka. Fill with grapefruit juice.
Godfather 1 1/2 ounces scotch 3/4 ounce amaretto Fill old-fashioned glass with ice. Add scotch and amaretto.
Tom Collins 2 to 2 1/2 ounces gin 1 to 2 teaspoons sugar 1/2 to 1 ounce lemon juice iced club soda Fill cocktail shaker with ice. Add gin, sugar, and lemon juice. Shake. Strain into a Collins glass half-filled with ice. Add soda. Stir. Garnish with lemon slice and/or orange slice and/or cherry. Serve with a straw.16
John Collins Juice of 1/2 lemon 1 teaspoon powdered sugar 2 ounces blended whiskey club soda Fill cocktail shaker with ice. Add lemon, powdered sugar, and whiskey. Strain into a Collins glass. Add several cubes of ice. Fill with club soda. Stir. Garnish with lemon slice and/or orange slice and/or cherry. Serve with a straw.
Vodka Collins Juice of 1/2 lemon 1 teaspoon powdered sugar 2 ounces vodka club soda Fill cocktail shaker with ice. Add lemon, powdered sugar, and vodka. Strain into a Collins glass. Add several cubes of ice. Fill with club soda. Stir. Garnish with lemon slice and/or orange slice and/or cherry. Serve with a straw.
Mint julep 12 mint leaves on stem 6 mint leaves on stem 1 teaspoon sugar 2 teaspoons water 2 1/2 ounces 86 or 100proof bourbon Tear the 12 mint leaves partially while leaving them on the stem. Place them in a silver julep mug or 12ounce glass with sugar and wa ter. Muddle or stir until sugar is completely dissolved. Fill glass with cracked ice. Add bourbon. Stir until ice is partially dissolved. Add more ice to rim. Stir. Tear the remainder of the mint leaves to release aroma and insert into ice with leaves on t op.
White Russian 1 ounce coffee liqueur 2 ounces vodka milk or cream Fill an old-fashioned glass with ice. Add coffee liqueur and vodka. Fill with milk or cream.
Sidecar Juice of 1/4 lemon 1 ounce triple sec 1 ounce brandy Fill cocktail shaker with ice. Add lemon, triple sec, and brandy. Strain into cocktail glass.
Manhattan 1/4 ounce sweet vermouth 1 1/2 ounces blended whiskey Fill cocktail shaker with ice. Add vermouth and whisky. Stir. Strain into cocktail glass. Serve with a cherry.
Harvey wall banger 1 ounce vodka 4 ounces orange juice 1/2 ounce Galliano Fill Collins glass with ice. Add vodka and orange juice. Float Galliano on top.
Gibson 2 ounces gin 1/4 ounce rose’s lime juice (or 1/2 ounce fresh lime juice for substitution) Fill a co cktail shaker with ice. Add gin and lime juice. Shake. Strain into chilled old-fashioned glass. Garnish with skewered cocktail onions.
Pink lady 1 1/2 ounces dry gin 1 teaspoon sweet cream 1 teaspoon grenadine 1 egg white Fill a cocktail shaker with ice . Add gin, sweet cream, grenadine, and egg white. Shake. Strain into a cocktail glass.
Old fashioned 1 sugar cube dash of angostura bitters 1 teaspoon water 2 ounces blended whiskey Add sugar cube, bitters, and water in old fashioned glass and muddle well. Add whiskey. Stir. Add a twist of lemon peel and ice cubes. Garnish with orange and lemon slices and a cherry. Serve with a swizzle stick.
Rob Roy 3/4 ounce sweet vermouth 1 1/2 ounces scotch Fill a cocktail shaker with ice. Add vermouth and scotch . Stir. Strain into a cocktail glass.
Abbey cocktail 1 1/2 ounces gin juice of 1/4 orange dash orange bitters Fill a cocktail shaker with ice. Add gin, orange juice, and bitters. Shake. Strain into cocktail glass. Garnish with a cherry.
Whiskey sour 1 ounce whiskey 2 ounces sour mix Fill a cocktail shaker with ice. Add whiskey and sour mix. Shake. Strain into a sour glass. Garnish with a cherry.
Black Russian 1 1/2 ounces vodka 3/4 ounce coffee liqueur Fill an old-fashioned glass with ice cubes. Add vodka and coffee liqueur.
Sazerac 1/4 teaspoon absinthe 1/2 teaspoon sugar 1/4 teaspoon bitters (peychaud’s, if possible) 2 ounces bourbon Swirl absinthe in a chilled old-fashioned glass until coated. Add sugar, bitters, and one tablespoon water. Stir until sugar dissolves. Add large ice cube and bourbon. Stir. Garnish with a lemon peel.
Gimlet 2 ounces gin 1/2 ounce rose’s lime juice Fill a cocktail shaker with ice. Add gin and lime juice. Stir extremely well. Strain into sugar frosted rim chilled cocktail glass. Garnish with lime wedge.
Gin and tonic 2 ounces gin tonic water Fill highball glass with ice. Add gin. Fill with tonic water. Stir. Garnish with lime slice.
Screwdriver 1 1/2 ounces vodka orange juice Fill highball glass with ice. Add vodka. Fill with orange juice. Stir.
Caipirinha 2 to 3 lime wedges dash of sugar 3 ounces Brazilian rum 1/2 ounce sour mix Mash lime wedges with sugar in cocktail shaker. Add ice, rum, and sour mix. Shake. Pour into highball glass. Garnish with lime wedge.
Bronx 1 ounce gin 1/2 ounce dry vermouth 1/2 ounce sweet vermouth juice of 1/4 orange Fill cocktail shaker with ice. Add gin, vermouths, and juice. Shake. Strain into a cocktail glass.
Rum swizzle Juice of 1 lime 1 teaspoon powdered sugar 2 ounces club soda 2 dashes of angostura bitters 2 ounces rum Fill a Collins glass with shaved ice. Add lime, powdered sugar, and club soda. Stir with a swizzle stick. Add bitters and rum. Fill with club soda. Serve with swizzle stick.
Black devil 2 ounces light rum 1/2 ounce dry vermouth Fill cocktail shaker with ice. Add rum and vermouth. Stir. Strain into cocktail glass.
Garnish with a black olive.
French Riviera 1 ounce rye whiskey 1/2 ounce apricot brandy 1 teaspoon fresh lemon juice Fill cocktail shaker with ice. Add whiskey, brandy, and lemon juice. Shake. Strain into a cocktail glass. Garnish with a cherry.
Gordon cocktail 2 ounces Gordon’s gin 1/2 ounce sherry Fill cocktail shaker with ice. Add gin and sherry. Stir. Strain into a cocktail glass.
Honey bee 1/2 ounce honey 2 1/2 ounces dark rum 1/2 ounce lemon juice Fill cocktail shaker with ice. Add honey, rum, and lemon juice. Shake. Strain into cocktail glass.
London fog 1 ounce white crème de menthe 1 ounce anisette dash of angostura bitters Fill cocktail shaker with ice. Add crème de menthe, anisette, and bitters. Shake. Strain into a cocktail glass.
International 1 1/2 ounces cognac splash of vodka splash of anisette 1/3 ounce cointreau Fill cocktail shaker with ice. Add cognac, vodka , anisette, and cointreau. Shake. Strain into a cocktail glass.
Orange blossom 1 ounce gin 1/2 ounce triple sec 1 1/2 ounces orange juice Fill cocktail shaker with ice. Add gin, triple sec, and orange juice. Shake. Strain into a cocktail glass.
Stinger 1 1/2 ounces brandy 1/2 ounce white crème de menthe Fill cocktail shaker with ice. Add brandy and crème de menthe. Stir. Strain into a chilled cocktail glass.
Negroni 1 ounce gin 1 ounce campari 1 ounce sweet vermouth Fill cocktail shaker with ice. Add gin, campari, and vermouth. Stir. Strain into a chilled cocktail glass. Garnish with a twist of lemon.
Alexander 1 ounce crème de cacao 1 ounce gin 1 ounce heavy cream Fill cocktail shaker with ice. Add crème de cacao, gin, and cream. Shake. Strain into a chilled cocktail glass. Garnish with nutmeg.
Gin Rickey 1 1/2 ounces gin juice of 1/2 lime club soda Fill highball glass with ice. Add gin and lime. Fill with club soda. Leave it to me 1 ounce gin 1/2 ounce apricot brandy 1/2 ounce dry vermouth 3 dashes lemon juice 3 dashes grenadine Fill cocktail shaker with ice. Add gin, brandy, vermouth, lemon juice, and grenadine. Shake. Strain into a chilled cocktail glass.
Gin fizz 1 1/2 ounces dry gin 1 tablespoon powdered sugar 3 ounces sour mix 1 ounce club soda Fill cocktail shaker with ice. Add gin, powdered sugar, and sour mix. Shake. Pour over ice into Collins glass. Add club soda. Garnish with a cherry and an orange slice.
Clover club 1 1/2 ounces dry gin juice of 1/2 lemon 2 teaspoons grenadine 1 egg white Fill cocktail shaker with ice. Add gin, lemon, grenadine, and egg white. Shake. Strain into a cocktail glass.
Marguerite 3/4 ounce dry vermouth 1 1/2 ounces dry gin 1/4 teaspoon Curacao dash of orange bitters Fill cocktail shaker with ice . Add vermouth, gin, Curacao, and bitters. Stir. Strain into a cocktail glass. Garnish with an olive.
Classic margarita 1 1/2 ounces tequila 1/2 ounce triple sec 1 1/2 ounces sour mix several dashes of lime juice Fill cocktail shaker with ice. Add tequi la, triple sec, sour mix, and lime juice. Shake. Strain into a chilled salt rimmed cocktail glass or an old-fashioned glass.
Monte Carlo 1 1/2 ounces rye whiskey 1/2 ounce Benedictine 3 or 4 dashes of angostura bitters Fill cocktail shaker with ice. Add whiskey, Benedictine, and bitters. Shake. Pour into a chilled cocktail glass.
Golden fizz 1 ounce gin 2 ounces sour mix 1 egg yolk 1 ounce club soda Fill cocktail shaker with ice. Add gin, sour mix, egg yolk, and club soda. Shake. Strain into a Collins glass filled with ice. Top with club soda.
Cuba libre 1 1/2 ounces light rum 6 ounces cola Fill highball glass with ice. Add rum and cola. Stir. Garnish with lime wedge.
Dubonnet cocktail 1 ounce gin or vodka 1 ounce red dubonnet Fill cocktail shaker with ice. Add gin or vodka and dubonnet. Stir. Strain into a chilled cocktail glass.
Casino cocktail 2 ounces gin 1/2 teaspoon lemon juice 1/4 teaspoon maraschino liqueur 2 dashes orange bitters Fill cocktail shaker with ice. Add gin, lemon juice, maraschino liqueur, and bitters. Shake. Strain into a chilled cocktail glass. Serve with a cherry.
Millionaire 1 1/2 ounces bourbon 1/2 ounce pernod 2 or 3 dashes Curacao 2 or 3 dashes of grenadine half of an egg white Fill cocktail shaker with ice. Add bourbon, pernod, Curacao, grenadine, and egg white. Shake. Strain into a chilled cocktail glass.
Bermuda rose 1 1/4 ounces dry gin 1/4 ounce apricot liqueur 1/4 ounce grenadine Fill cocktail shaker with ice. Add gin, apricot liqueur, and grenadine. Shake. Strain into a cocktail glass.
Bishop Juice of 1/4 lemon juice of 1/4 orange 1 teaspoon of powdered sugar burgundy Fill cocktail shaker with ice. Add juices and powdered sugar. Shake. Strain into a highball glass. Add two ice cubes. Fill with burgundy. Stir. Garnish with lemon and orange twists.
Chinese cocktail 1 1/2 ounces Jamaican rum 1 tablespoon grenadine 1 tablespoon maraschino liqueur 1 tablespoon triple sec dash of angostura bitters Fill cocktail shaker with ice. Add rum, grenadine, maraschino liqueur, triple sec, and bitters. Shake. Strain into a cocktail glass.
Kentucky cocktail 2 ounces bourbon 1 ounce pineapple juice Fill cocktail shaker with ice. Add bourbon and pineapple juice. Shake. Strain into a chilled cocktail glass.
Mary pick ford 1/2 ounce rum 1/2 ounce pineapple juice 1 teaspoon grenadine 6 drops maraschino liqueur Fill cocktail shaker with ice. Add rum, pineapple juice, grenadine, and maraschino liqueur. Shake. Strain into a cocktail glass.
Sloe gin fizz 1 ounce sloe gin 2 ounces sour mix club soda Fill cocktail shaker with ice. Add sloe gin and sour mix. Shake. Strain into a chilled Collins glass. Fill with club soda. Garnish with cherry.
Rum Collins 2 ounces light rum 1 teaspoon sugar syrup 1/2 ounce lime juice club soda Fill Collins glass with ice. Add rum, sugar syrup, and lime juice. Stir. Fill with club soda. Garnish with lime slice.
Mint Collins 2 ounces mint flavoured gin 1 teaspoon powdered sugar juice of 1/2 lemon club soda Pour gin, powdered sugar, and lemo n into Collins glass. Add several ice cubes. Fill with club soda. Stir. Garnish with lemon, orange, and a cherry.
Alabama 1 ounce brandy 1 ounce Curacao 1/2 ounce lime juice 1/2 teaspoon sugar syrup Fill cocktail shaker with ice. Add brandy, Curacao, lime juice, and sugar syrup. Shake. Strain into a chilled cocktail glass. Garnish with an orange peel.
Phoebe snow 1 1/4 ounces brandy 1 1/4 ounces red dubonnet 1/4 teaspoon pernod Fill cocktail shaker with ice. Add brandy, dubonnet, and pernod. Shake. Strain into a chilled cocktail glass.
Gin and lime 1 1/2 ounces gin 1/2 ounce fresh lime juice 1/2 ounce orange juice 1 teaspoon rose’s lime juice Fill cocktail shaker with ice. Add gin and juices. Shake. Strain into a chilled cocktail glass. Garnish with a lime peel.
Salty dog 2 ounces vodka 1/2 unsweetened grapefruit juice 1 teaspoon lemon juice Fill cocktail shaker with ice. Add vodka, grapefruit juice, and lemon juice. Shake. Strain into a chilled cocktail glass. Sprinkle drink with several dashes of salt.
Singapore sling Juice of 1/2 lemon 1 teaspoon powdered sugar 2 ounces gin club soda 1/2 ounce cherry flavoured brandy Fill cocktail shaker with ice. Add lemon, powdered sugar, gin, club soda, and brandy. Shake. Strain into a Collins glass. Add i ce cubes. Fill with club soda. Float cherry flavoured brandy on top. Garnish with fruits in season and serve with a straw.
Rusty nail 3/4 ounce scotch 1/4 ounce drambuie Fill old-fashioned glass with ice. Pour scotch. Float drambuie on top.
Long island iced tea 1/2 ounce vodka 1/2 ounce gin 1/2 ounce light rum 1/2 ounce tequila juice of 1/2 lemon 1 dash cola Fill highball glass with ice. Pour vodka, gin, rum, tequila, and lemon in highball glass. Add cola for cooler. Garnish with a slice of lemon.
Moscow mule 1 1/2 ounces vodka juice of 1/2 lime ginger beer Pour vodka and lime juice into a copper mug or a Collins glass. Add ice cubes. Fill with ginger beer. Stir. Add a twist of lemon peel.
King Cole 1 slice orange 1 slice pineapple 1/2 teaspoon powdered sugar 2 ounces blended whiskey 2 ice cubes Muddle orange, pineapple, and powdered sugar in old-fashioned glass. Add whiskey and ice cubes. Stir well.
New York sour Juice of 1/2 lemon 1 tablespoon powdered sugar 2 ounces blended whiskey claret Fill cocktail shaker with ice. Add lemon, powdered sugar, and whiskey. Shake. Strain into white wine glass, leaving half of inch from top. Float claret. Garnish with half slice of lemon and a cherry.
New York cocktail Juice of 1 lime or 1/2 lemon 1 tablespoon powdered sugar 1 1/2 ounces blended whiskey 1/2 teaspoon grenadine Fill cocktail shaker with ice. Add lime or lemon juice, powdered sugar, whiskey, and grenadine. Shake. Strain into a cocktail glass. Add a twist of lemon peel.
Daisy 2 ounces tequila 1 ounce lemon juice 2 teaspoons grenadine splash of club soda Fill cocktail shaker with ice. Add tequila, lemon juice, grenadine, and club soda. Shake. Strain into an old-fashioned glass. Add ice. Top with a splash of club soda.
American beauty 3/4 ounce brandy 3/4 ounce dry vermouth 1/2 ounce grenadine 3/4 ounce orange juice 1/2 ounce crème de menthe Fill cocktail shaker with ice. Add brandy, dry vermouth, grenadine, orange juice, and crème de menthe. Shake. Strain into a chilled cocktail glass.
Bacardi cocktail 1 1/2 ounces Bacardi light or gold rum 1/2 ounce lime juice 3 dashes grenadine Fill cocktail shaker with ice. Add rum, lime juice, and grenadine. Shake. Strain into a chilled cocktail glass.
Between the sheets 3/4 ounce brandy 3/4 ounce triple sec 3/4 ounce light rum 3/4 ounce sour mix Fill cocktail shaker with ice. Add brandy, triple sec, rum, and sour mix. Shake. Strain into an old-fashioned glass with ice.
Carroll cocktail 1 1/2 ounces brandy 3/4 ounce sweet vermouth Fill cocktail shaker with ice. Add brandy and vermouth. Stir. Strain into a chilled cocktail glass. Garnish with a cherry.
Fuzzy navel 1 1/2 ounces peach schnapps 6 ounces orange juice Fill highball glass with ice. Add peach schnapps and orange juice. Stir.
Scarlet O’Hara 1 1/2 ounces southern comfort 1 1/2 ounces cranberry juice of 1/2 fresh lime Fill cocktail shaker with ice. Add southern comfort and juices. Shake. Strain into a deep shell champagne saucer.
Desert cooler 1 1/2 ounces southern comfort pineapple grapefruit juice Fill Collins glass with ice. Add southern comfort. Fill with juice. Garnish with orange slice and cherry.
Red lion 1 1/2 ounces gin 1 1/2 ounces grand Marnier 3/4 ounce fresh orange juice 3/4 ounce fresh lemon juice Fill cocktail shaker with ice. Add gin, grand Marnier, and juices. Shake. Strain into an old-fashioned glass with ice. Garnish with lemon or orange peel.
Harlem cocktail 1 1/2 ounces gin 1 ounce pineapple juice 1/2 teaspoon maraschino liqueur Fill cocktail shaker with ice. Add gin, pineapple juice, and maraschino liqueur. Shake. Strain into a chilled cocktail glass. Garnish with two pineapple chunks on toothpick across glass.
Pink gin 2 ounces gin 2 dashes of angostura bitters Fill cocktail shaker with ice. Add gin and bitters. Stir. Strain into a rocks glass with ice.
Bronx silver 1 ounce gin 1/2 ounce dry vermouth 3/4 ounce orange juice 1/2 ounce sweet vermouth 1 egg white Fill cocktail shaker with ice. Add gin, vermouths, orange juice, and egg white. Shake. Strain into a cocktail glass. Garnish with an orange slice.
Silver fizz 2 ounces dry gin 1 teaspoon powdered sugar juice of 1/2 lemon 1 egg white club soda Fill cocktail shaker with ice. Add gin, powdered sugar, lemon juice, and egg white. Shake. Strain into a highball glass with ice. Fill with club soda.
Classic cocktail 1 1/2 ounces brandy 1/4 ounce cointreau 1/4 ounce maraschino liqueur 1 teaspoon lemon juice Fill cocktail shaker with ice. Add brandy, cointreau, maraschino liqueur, and lemon juice. Shake. Strain into a chilled cocktail glass.
Southside 1 1/2 ounces gin juice of 1/2 lemon 1 teaspoon powdered sugar 2 sprigs fresh mint Fill cocktail shaker with ice. Add gin, lemon, powdered sugar, and mint. Shake. Strain into a cocktail glass.
Daiquiri 2 ounces light rum 1 ounce lime juice 1 teaspoon sugar Fill cocktail shaker with ice. Add rum, lime juice, and sugar. Shake. Strain into a champagne saucer. Garnish with a lime slice.
Martinez 2 ounces gin 3 ounces dry vermouth 3 or 4 drops maraschino liqueur 3 or 4 drops angostura bitters Fill cocktail shaker with ice. Add gin, vermouth, maraschino liqueur, and bitters. Shake. Strain into an old-fashioned glass filled with ice.
Melba 1/2 ounce Swedish punch 1/2 ounce rum juice of 1/4 lemon 2 dashes absinthe 2 dashes grenadine Fill cocktail shaker with ice. Add Swedish punch, rum, lemon juice, absinthe, and grenadine. Shake. Strain into a cocktail glass.
Delmonico 3/4 ounce gin 1/2 ounce dry vermouth 1/2 ounce sweet vermouth 1/2 ounce brandy Fill co cktail shaker with ice. Add gin, vermouths, and brandy. Stir. Strain into a cocktail glass. Garnish with lemon twist.
Mojito 2 1/2 ounces light rum 1 tablespoon sugar syrup 8 mint sprigs club soda 1 lime Put the mint leaves and cooled sugar syrup into a highball glass. Using a spoon, muddle mint leaves with sugar syrup for about 2030 seconds. Cut the lime in half and remove the seeds. Squeeze the juice from both halves into the glass. Add one-half of the lime to the glass. Pour in rum. Stir. Add ice. Top with club soda. Garnish with a mint sprig.
Americano 1 ounce campari 1 ounce sweet vermouth 3 ounces club soda Fill highball glass with ice Add campari, vermouth, and club soda. Stir.
Devil’s tail 1 1/2 ounces light rum 1 ounce vodka 1 1/2 ounces apricot flavoured brandy 1 1/2 teaspoons grenadine 1 tablespoon lime juice 4 ounces crushed ice Combine rum, vodka, brandy, grenadine, lime juice, and ice in a blender. Blend at low speed. Pour into a champagne flute.
Garnish with a lime peel.
Mississippi mule 1 1/2 ounces gin 1 teaspoon crème de cassis 1 teaspoon lemon juice Fill cocktail shaker with ice. Add gin, crème de cassis, and lemon juice. Shake. Strain into an old-fashioned glass with ice.
Napoleon 2 ounces gin 1/4 ounce red dubonnet 1 ounce orange Curacao dash of angostura bitters Fill cocktail shaker with ice. Add gin, dubonnet, Curacao, and bitters. Stir. Strain into a cocktail glass. Garnish with a lemon twist.
Peter pan 3/4 ounce gin 3/4 ounce dry vermouth 3/4 ounce orange juice 2 dashes of angostura bitters Fill cocktail shaker with ice. Add gin, vermouth, orange juice, and bitters. Shake. Strain into a cocktail glass.
Presbyterian 1 1/2 ounces bourbon splash of club soda splash of ginger ale Build in a highball glass. Garnish with a lime twist.
Thunder and Lightning 1 1/2 ounces brandy 1 egg yolk 1 teaspoon sugar pinch of cayenne pepper Fill cocktail shaker with ice. Add brandy, egg yolk, sugar, and cayenne pepper. Shake. Strain into a cocktail glass.
Will Rogers Cocktail 1 1/2 ounces gin 1/2 ounce dry vermouth 1/2 ounce orange juice 1/4 ounce orange Curacao Fill cocktail shaker with ice. Add gin, vermouth, orange juice, and Curacao. Shake. Strain into a cocktail glass.
Charleston 1/2 ounce gin 1/2 ounce kirsch 1/2 ounce dry vermouth 1/2 ounce sweet vermouth 1/4 ounce maraschino liqueur 1/4 ounce orange Curacao Fill cocktail shaker with ice. Add gin, kirsch, vermouths, maraschino liqueur, and Curacao. Stir. Strain into a cocktail glass.
Oriental cocktail 1 ounce blended whiskey 1/2 ounce sweet vermouth 1/2 ounce triple sec juice of 1/2 lime Fill cocktail shaker with ice. Add whiskey, vermouth, triple sec, and lime juice. Shake. Strain into a cocktail glass.
Dempsey cocktail 1 ounce gin 1 ounce apple brandy 1/4 ounce pastis 1/4 ounce grenadine Fill cocktail shaker with ice. Add gin, apple brandy, pastis, and grenadine. Stir. Strain into a cocktail glass.
Mule’s hind leg 1/2 ounce gin 1/2 ounce apple brandy 2 teaspoons Benedictine 2 teaspoons apricot brandy 2 teaspoons m aple syrup Fill cocktail shaker with ice. Add gin, apple brandy, Benedictine, apricot brandy, and maple syrup. Shake. Strain into an old -fashioned glass filled with ice.
Torpedo cocktail 1 1/2 ounces apple brandy 3/4 ounce brandy 1 to 2 dashes gin Fill cocktail shaker with ice. Add brandies and gin. Shake. Strain into a chilled cocktail glass.
New Orleans buck 1 1/2 ounces light rum 1/2 ounce fresh lime juice 1/2 ounce orange juice 2 dashes angostura bitters ginger ale Fill cocktail shaker with ice. Add rum, juices, and bitters. Shake. Strain into a highball glass half-filled with ice. Top with ginger ale. Stir. Garnish with a lime slice.
Opera 1 1/2 ounces gin 1/2 ounce red dubonnet 1/2 ounce maraschino liqueur Fill cocktail shaker with ice. Add gi n, dubonnet, and maraschino liqueur. Stir. Strain into a cocktail glass.
Classic champagne Cocktail 1 sugar cube 2 dashes angostura bitters chilled champagne Place sugar and bitters in a chilled champagne flute. Top with champagne. Garnish with a lemon peel.
Champagne Cornucopia 1 ounce cranberry juice 2 scoops rainbow sherbet 1 ounce vodka 3/4 ounce peach schnapps 1 ounce champagne Pour cranberry juice into an oversized red wine glass. Pour rainbow sherbet, vodka, and peach schnapps into a blender. B lend until smooth.
Pour mixture over cranberry juice. Layer champagne on top. Garnish with an orange slice.
Bellini 1 fresh peach chilled brut champagne Puree peach in a blender. Pour into champagne glass. Add chilled champagne.
Bellini punch Fresh peaches iced brut champagne 1 tablespoon lemon juice sugar In a blender, puree enough peaches to cover the bottom of a punch bowl. Pour the peach mixture into a punch bowl. Add approximately three times as much cham pagne to peach mixture. Add lemon juice and sugar to taste. Stir.
Imperial fizz 1 ounce bourbon 1/2 ounce lemon juice 1/2 teaspoon sugar chilled champagne Fill cocktail shaker with ice. Add bourbon, lemon juice, and sugar. Shake. Strain into a chilled champagne glass. Fill with champagne.
Frozen bikini 2 ounces vodka 1 ounce peach schnapps 3 ounces peach nectar 2 ounces orange juice splash of fresh lemon juice 1 ounce chilled champagne 4 ounces crushed ice 1. Pour vodka, peach schnapps, peach nectar, juices, and ice into a blender. Blend unt il smooth. Pour into a goblet. Top with champagne.
Chambord royale Spritzer 1 1/2 ounces chambord chilled champagne club soda Pour chambord into a wine glass. Add splash of champagne. Fill with club soda.
Champagne cup 4 teaspoons powdered sugar 6 ounces club soda 1 ounce triple sec 2 ounces brandy 16 ounces chilled champagne Fill a pitcher with ice. Add powdered sugar, club soda, triple sec, and brandy. Add champagne. Stir. Decorate with fruits in season and cucumber rind
on side of pitcher. Top with mint. Serve in red wine glasses.
Mimosa 3 ounces chilled champagne 3 ounces chilled orange juice 1. Pour champagne and orange juice into cham pagne flute.
Caribbean champagne 1/2 teaspoon light rum 1/2 teaspoon banana liqueur dash of orange bitters 4 ounces chilled brut champagne 1 banana slice Pour rum, banana liqueur, and bitters into a chilled champagne glass. Add champagne. Stir gently. Float banana slice on top.
Champagne fraise 1/2 teaspoon strawberry liqueur 1/2 teaspoon kirsch 4 ounces chilled brut champagne 1 large strawberry Pour strawberry liqueur and kirsch into a chilled champagne glass. Swirl the glass, coating with strawberry liqueur and kirsch. Top with champagne. Float strawberry on top.
Tintoretto 1 pear chilled champagne dash of pear brandy Puree pear in blender. Pour 1/2 ounce pear puree into a champagne glass. Top with champagne. Add pear brandy.
Valencia 2 ounces apricot brandy 1 ounce orange juice 2 to 3 dashes orange bitters chilled champagne Fill cocktail shaker with i ce. Add apricot brandy, orange juice, and bitters. Shake. Strain into a goblet. Top with champagne.
Sparkling wine Polonaise 1 teaspoon blackberry liqueur 1 teaspoon blackberry brandy 1/2 teaspoon cognac 3 ounces chilled dry sparkling wine sugar Moisten champagne glass with blackberry liqueur. Sugar frost rim. Add blackberry brandy, cognac, and sparkling wine. Gently stir.
Sparkling wine Julep 1 mint sprig 1 tablespoon sugar syrup 1 1/2 ounces brandy 3 ounces chilled dry sparkling wine Pour sugar syru p and mint sprig into champagne glass. Crush mint in sugar syrup. Fill glass with crushed ice. Add brandy. Fill with sparkling wine. Gently stir. Garnish with a mint sprig.
Champagne Manhattan 1 ounce canadian whiskey 1/4 ounce sweet vermouth dash of angostura bitters 3 ounces chilled brut champagne 1 brandied cherry Fill cocktail shaker with ice. Add whiskey, vermouth, and bitters. Stir. Strain into a chilled champagne glass. Top with champagne. Float brandied cherry on top.
Champagne normande 1 teaspoon calvados 1/2 teaspoon sugar dash of angostura bitters 4 ounces chilled brut champagne Pour calvados, sugar, and bitters into chilled champagne glass. Stir. Top with champagne. Stir gently.
Champagne noyaux 1/2 ounce crème de noyaux 1 teaspoon lime juice 1 large toasted almond 4 ounces hilled brut champagne lime slice Pour crème de noyaux and lime juice into a chilled champagne glass. Add the almond. Top with champagne. Float a lime slice on top.
Savoy springtime 1/4 ounce gin 1/4 ounce cointreau 1/4 ounce fresh orange juice chilled champagne Pour gin, cointreau, and orange juice into a champagne glass. Top with champagne. Stir gently.
King’s peg 2 1/2 ounces cognac chilled champagne Fill wine glass with ice cubes. Add cognac. Top with champagne.
Moscow mimosa 3 ounces chilled champagne 3 ounces orange juice 1/2 ounce vodka Pour champagne, orange juice, and vodka into wine glass. Stir gently.
Royal screw 2 ounces cognac 2 ounces orange juice chilled champagne Pour cognac into a champagne glass. Add orange juice. Stir gently. Top with champagne.
Royal peach freeze 1 1/2 ounces champagne 2 ounces peach schnapps 2 ounces orange juice 1/2 ounce rose’s lime juice 3 ounces crushed ice Pour champagne, peach schnapps, juices, and ice into a blender. Blend until smooth. Pour into a goblet.
Sparkling galliano 1/2 ounce galliano 1/2 teaspoon lemon juice 4 ounces chilled brut champagne cucumber peel Pour galliano and lemon juice into a chilled champagne glass. Top with champagne. Garnish with a cucumber peel.
Champagne Old-fashioned 1/2 ounce grand marnier dash of orange bitters chilled brut champagne Pour grand marnier and bitters into an old -fashioned glass with ice. Top with champagne. Garnish with a cherry and an orange slice.
Chartreuse Champagne 1/2 teaspoon green chartreuse 1/2 teaspoon cognac 4 ounces chilled brut champagne Pour green chartreuse, cognac, and champagne into a chilled champagne glass. Stir gently. Garnish with twisted lemon peel.
Orange champagne Spiraled orange peel 2 teaspoons Curacao 4 ounces chilled brut champagne Drop the spiraled orange peel into chilled cham pagne glass. Add Curacao and champagne. Stir gently.
Cherry champagne 1/2 ounce iced cherry liqueur 4 ounces chilled brut champagne 1/2 pitted cherry Pour cherry liqueur into a chilled champagne glass. Fill with champagne. Float cherry on top.
Melba champagne 1/2 ounce raspberry brandy 4 ounces chilled brut champagne 1 fresh raspberry raspberry sherbet Pour raspberry brandy into a chilled champagne glass. Add champagne and fresh raspberry. Use a melon baller to scoop a single ball of sherbet. Float sherbet on top.
Gulf stream 1 ounce blue Curacao 3 ounces champagne 1/2 ounce light rum 1/2 ounce brandy 6 ounces lemonade 1 ounce lime juice 3 ounces crushed ice sugar Pour Curacao, champagne, light rum, brandy, lemonade, lime juice, and ice into a blender. Pour into a sugarrimmed parfait glass. Garnish with a whole strawberry.
Arise my love 1 teaspoon crème de menthe chilled champagne Pour crème de menthe into a champagne flute. Top with champagne.
Stockholm 75 3/4 ounce citrus vodka 3/4 ounce sugar syrup 3/4 ounce lemon juice 5 ounces chilled champagne sugar Fill cocktail shaker with ice. Add vodka, sugar syrup, and lemon juice. Shake. Strain into a sugarrimmed oversized cocktail glass. Top with champagne.
Nijinski blini 1 ounce vodka 2 ounces pureed peaches 1/2 ounce lemon juice splash of peach schnapps splash of chilled champagne Pour vodka, peach puree, lemon juice, peach schnapps, and champagne into champagne flute. Stir gently.
Scotch royale 1 sugar cube 1 1/2 ounces scotch dash of angostura bitters chilled champagne Place sugar cube in a champagne flute. Add scotch and bitters. Fill with champagne.
Typhoon 1 ounce gin 1/2 ounce anisette 1 ounce lime juice chilled champagne Fill cocktail shaker with ice. Add gin, anisette, and lime juice. Shake. Strain into a Collins glass with ice. Top with champagne.
Diamond fizz Juice of 1/2 lemon 1 teaspoon powdered sugar 2 ounces gin chilled champagne Fill cocktail shaker with ice. Add lemon juice, powdered sugar, and gin. Shake. Strain into a highball glass with ice. Fill with champagne. Stir.
French 75 Juice of 1 lemon 2 teaspoons powdered sugar 2 ounces gin chilled champagne Pour lemon juice, powdered sugar, and gin into a Collins glass. Stir. Add ice. Fill with champagne. Stir. Garnish with a lemon or an orange slice and a cherry. Serve with straws.
Luxury cocktail 3 ounces brandy 2 dashes orange bitters 3 ounces chilled champagne Fill a cocktail shaker with brandy, champagne, and bitters. Stir. Pour into a champagne flute.
Americana 1/4 ounce tennessee whiskey 1/2 teaspoon sugar 1 to 2 dashes angostura bitters chilled champagne peach slice Pour whiskey, sugar, and bitters into a Collins glass. Stir until sugar dissolves. Fill with champagne. Add peach slice.
London special Orange peel 1 sugar cube 2 dashes of angostura bitters chilled champagne Drop orange peel into champagne flute. Add sugar cube and bitters. Fill with champagne. Stir.
Black velvet Combine equal amounts of guinness and champagne in a chilled Collins glass. Stir.
Chicago 1 1/2 ounces brandy dash of Curacao dash of angostura bitters chilled brut champagne sugar Fill cocktail shaker with ice. Add brandy, Curacao, and bitters. Shake. Strain into a sugarrimmed goblet or wine glass. Fill with champagne.
Concorde 2 ounces cognac 2 ounces chilled pineapple juice champagne Fill cocktail shaker with ice. Add cognac and pineapple juice. Stir. Strain into a champagne glass with cracked ice. Fill with champagne.
Death in the Afternoon 1 1/2 ounces pernod chilled champagne Pour pernod into a chilled champagne glass. Fill with champagne.
Eve 1/2 teaspoon pernod 1 tablespoon cognac 2 teaspoons sugar 2 teaspoons Curacao chilled pink sparkling wine Pour pernod into a large wine glass. Swirl to coat sides of glass with pernod. Add cognac. In a bowl, combine sugar and Curacao until sugar dissolves. Add mixture to wine glass. Stir. Add ice cubes. Fill with sparkling wine.25
French lift 3 ounces chilled dry sparkling wine 1/2 ounce grenadine 2 ounces perrier water 3 or 4 fresh blueberries Pour sparkling wine into a champagne glass. Add grenadine. Fill with perrier water. Float blueberries on top.
Frobisher 2 ounces gin 3 dashes angostura bitters chilled champagne Pour gin and bitters into highball glass with ice. Stir. Fill with champagne. Garnish with a lemon twist.
Prince of wales 1 ounce madeira 1 ounce brandy 3 or 4 drops Curacao 2 dashes angostura bitters chilled cha mpagne Fill cocktail shaker with ice. Add madeira, brandy, Curacao, and bitters. Shake. Strain into champagne glass. Fill with champagne. Garnish with an orange slice.
Airmail 1 ounce white rum 1/2 ounce lime juice 1/2 ounce honey syrup 3 ounces champagne Fill cocktail shaker with ice. Add rum, lime juice, and honey syrup. Shake. Strain into chilled champagne glass. Top with champagne.
Champagne buck 1/2 ounce gin 1/4 ounce cherry brandy 1/4 ounce orange juice chilled champagne orange peel Build gin, cherry brandy, and orange juice into a highball glass. Fill with champagne. Add orange peel.
Barbotage of Champagne Dash of angostura bitters 1/2 teaspoon sugar dash of lemon juice chilled champagne orange peel Build bitters, sugar, and lemon juice in a Collins glass. Fill the glass halffull with crushed ice. Fill with champagne. Add orange peel.
Champagne cobbler 1/4 ounce lemon juice 1/4 ounce orange Curacao champagne Fill a double old-fashioned glass twothirds full with shaved ice. Add lemon juice and Curacao. Stir. Fill with champagne. Garnish with an orange slice.
Champagne cooler 1/2 ounce brandy 1/2 ounce cointreau champagne mint sprig Pour brandy and cointreau into a Collins glass with ice. Fill with champagne. Add mint sprig.
Last thought Cocktail 1 ounce brandy 1 ounce champagne Fill a cocktail shaker with brandy and champagne. Stir. Strain into a cocktail glass.
Champagne nut Cocktail 1/2 ounce crème de noyaux 1/2 ounce crème de cacao champagne 1 almond Layer crème de noyaux and crèm e de
cacao in a cocktail glass. Fill with champagne. Add almond.
Champagne sidecar 1/4 ounce lemon juice 1/4 ounce brandy 1/4 ounce cointreau champagne Fill cocktail shaker with ice. Add lemon juice, brandy, and cointreau. Shake. Strain into a cocktail glass. Fill with champagne.
Champagne sour 1/2 ounce lemon juice 1/2 teaspoon sugar chilled champagne Pour lemon juice and sugar in a sour glass. Fill with champagne. Garnish with a lemon slice or a cherry.
Cucumber champagne 1 ounce Benedictine 1/2 ounce lemon juice champagne Pour Benedictine and lemon juice in a Collins glass with ice. Fill with champagne. Garnish with lemon peel.
Soyer au champagne Cocktail 1 tablespoon vanilla ice cream 1/4 ounce maraschino liqueur 1/4 ounce orange Curacao 1/4 ounce brandy chilled champagne Put vanilla ice cream in a chilled champagne glass. Add maraschino liqueur, Curacao, and brandy. Fill with champagne. Garnish with an orange slice and a cherry.
Walsh champagne Cocktail 1 teaspoon sugar 1 mint sprig 1 lemon twist champagne Build sugar, mint sprig, and lemon twist in a Collins glass with ice. Fill with champagne. Float a cherry on top.
Champagne comfort Splash of southern comfort 2 dashes angostura bitters champagne peach slice Pour southern comfort and b itters in a champagne glass. Fill with champagne. Add a peach slice.
Champagne island Splash of orange Curacao 2 dashes angostura bitters chilled champagne Pour Curacao and bitters into a chilled cocktail glass. Fill with champagne. Garnish with a twist of lemon.
Champagne Greenbaum 1 1/2 ounces vodka 3/4 ounce melon liqueur dash of rose’s lime juice chilled champagne 1. Layer vodka, melon liqueur, lime juice, and champagne in a champagne flute.
Champagne Napoleon 3/4 ounce mandarine napoleon splash of orange juice chilled champagne Pour mandarine napoleon into a champagne flute. Add orange juice. Fill with champagne.
Virtual reality 1/3 ounce calvados 1 ounce gin 3/4 ounce grenadine 3/4 ounce lemon juice chilled champagne Fill cocktail shaker wi th ice. Add calvados, gin, grenadine, and lemon juice. Shake. Strain into a highball glass with ice. Top with champagne.
Pick me up 1 ounce cognac 2/3 ounce orange juice 1/3 ounce grenadine chilled champagne Pour cognac, orange juice, and grenadine into a champagne flute. Fill with champagne. Garnish with an orange slice and a cherry.
Kir royale 6 ounces champagne splash of crème de cassis Pour champagne into champagne flute. Add splash of crème de cassis.
Kir imperial 3/4 ounce raspberry liqueur champagne Pour raspberry liqueur in champagne flute. Fill with champagne.
Champselysees 2/3 ounce cointreau 2/3 ounce strawberry liqueur chilled champagne Pour cointreau and strawberry liqueur into a champagne flute. Fill with champagne. Garnish with small strawberry.
Champagne sugarpop 1 sugar cube 2 dashes angostura bitters 1 ounce cognac chilled champagne Place sugar cube in a champagne flute. Add bitters and cognac. Fill with champagne.
Ritz fizz Dash of amaretto dash of blue Curacao dash of lemon juice champagne Add the dashes of amaretto, Curacao, and lemon juice in a champagne flute. Fill with champagne.
Roulette 1 ounce blue Curacao chilled champagne Pour Curacao into a champagne flute. Fill with champagne. Garnish with a mint sprig.
Pomme fizz 1/2 ounce vermouth 1/2 ounce apple juice concentrate 2 ounces champagne Fill cocktail shaker with ice. Add vermouth and apple juice concentrate. Shake. Strain into a champagne glass. Top with champagne. Garnish with an apple chip.
Cham cham 5 ounces champagne 1/2 ounce chambord raspberries Pour champagne into a champagne glass. Add chambord to taste. Float raspberries on top.
Slammer royale 6 ounces tequila 4 ounces champagne Pour tequila and champagne into a cocktail shaker. Stir. Pour into shot glasses. Slam glasses on table to create fizz.
Push 1/2 ounce apricot brandy 1/2 ounce amaretto 3 ounces pineapple juice chilled champagne Fill cocktail shaker with ice. Add apricot brandy, amaretto, and pineapple juice. Stir. Strain into a Collins glass with ice. Fill with champagne. Garnish with a lime wheel and cherry.
Monte Carlo 1 1/2 ounces gin 3/4 ounce crème de menthe 3/4 ounce lemon juice champagne Fill cocktail shaker with ice. Add gin, crème de menthe, and lemon juice. Shake. Strain into a highball glass with ice. Fill with champagne.
Apple strudel 1 1/2 ounces vodka 1/2 ounce honey liqueur 1/2 ounce blackberry puree dash of vanilla syrup 2 ounces apple juice champagne Fill cocktail shaker with ice. Add vodka, honey liqueur, blackberry puree, vanilla syrup, and apple juice. Shake. Strain into a Collins glass with ice. Top with champagne.
Lemonhead 1/2 fresh lemon 1 teaspoon powdered sugar 1 teaspoon water 2 1/2 ounces champagne Squeeze lemon into a chilled cocktail shaker. Add sugar and water to lemon. Stir. Pour into a cocktail glass. Fill cocktail glass with shaved ice. Add champagne. Stir.
90210 iced tea 1 ounce sour mix 1 ounce gin 1 ounce white rum 1 ounce tequila 1 ounce tia maria 1 ounce vodka chilled champagne Pour sour mix, gin, white rum, tequila, tia maria, and vodka into a zombie glass. Fill with champagne.
Bordeaux bitter 1 ounce campari champagne Pour campari and champagne into deepsaucer champagne glass. Stir.
Dubonnet fizz 1 ounce orange juice 2 ounces dubonnet champagne Fill cocktail shaker with ice. Add orange juice and dubonnet. Shake. Strain into an old-fashioned glass. Fill with champagne.
Corpse reviver 2 dashes of grenadine 2/3 ounce lemon juice 2/3 ounce orange juice 2/3 ounce brandy champagne Fill cocktail shaker with ice. Add grenadine, juices, and brandy. Shake. Strain into an old-fashioned glass. Top with champagne.
Fontana 1 ounce orange juice 1 ounce campari 1/2 ounce cointreau 1/2 ounce grand marnier champagne Fill cocktail shaker with ice . Add orange juice, campari, cointreau, and grand marnier. Shake. Strain into an old-fashioned glass. Top with champagne. Garnish with shredded lemon peel.
French 2 ounces sour mix 1 ounce brandy champagne Fill cocktail shaker with ice. Add sour mix and brandy. Stir. Strain into a Collins glass with ice. Fill with champagne.
Le petit fizz 1 ounce blue Curacao 1/2 ounce vodka champagne lime slice Pack a margarita glass with crushed ice. Pour blue Curacao into the center of the glass. Add vodka. Top with champagne. Squeeze lime wedge on top and drop in.
Silver reign 1 1/3 ounces bourbon 1 ounce champagne 1 ounce drambuie Pour bourbon, champagne, and drambuie into an old -fashioned glass with ice. Stir.
78 camaro 3/4 ounce yukon jack 3/4 ounce rum 3/4 ounce apricot brandy 1 ounce pineapple juice champagne Fill cocktail shaker with ice. Add yukon jack, rum, apricot brandy, and pineapple juice. Shake. Strain into a highball glass. Top with champagne.
Atheist’s best 1 1/2 ounces vodka 3/4 ounce cherry juice 3/4 ounce lemon juice 3 ounces extra dry champagne Fill cocktail shaker with ice. Add vodka and juices. Shake. Strain into a cocktail glass. Top with champagne.
A good night kiss Drop of angostura bitters 1 sugar cube 4 ounces champagne splash of campari Put one drop of bitters on a sugar cube. Drop into a champagne flute. Add champagne. Splash with campari.
The carolina 2 ounces strega 2 ounces champagne Pour strega into a chilled wine glass. Add champagne. Stir gently.
Ambrosia 1 ounce apple jack 1 ounce brandy dash of triple sec juice of 1 lemon chilled champagne Fill cocktail shaker with ice. Add apple jack, brandy, triple sec, and lemon juice. Shake. Strain into a highball glass with ice. Fill with champagne. Stir lightly.
French pirate 1/2 ounce orange Curacao 1 ounce dark rum champagne Pour Curacao into champagne flute. Add rum. Top with champagne. Original sin 3/4 ounce triple sec 1 1/2 ounces brandy 1 1/2 ounces cherry liqueur splash of sour mix dash of grenadine 6 ounces ch ampagne Fill a hurricane glass with crushed ice. Add triple sec, brandy, cherry liqueur, sour mix, and grenadine. Stir. Top with champagne. Garnish with orange, lemon, and lime slices.
Original martini 1 1/2 ounces gin dry vermouth to taste Fill cocktail shaker with ice. Add gin and vermouth. Stir. Strain into a martini glass. Garnish with an olive.
Vesper martini 3 ounces gin 1 ounce vodka 1/2 ounce lillet blonde Fill cocktail shaker with ice. Add gin, vodka, and lillet blonde. Shake. Strain into a chilled martini glass. Garnish with a slice of lemon peel.
Vodka martini 1 1/2 ounces vodka dash dry vermouth Fill cocktail shaker with ice. Add vodka and vermouth. Stir. Strain into a chilled martini glass. Garnish with an olive.
Algonquin 1 1/2 ounces whiskey 1 ounce dry vermouth to taste 1 ounce pineapple juice Fill cocktail shaker with ice Add whiskey, vermouth, and pineapple juice. Shake. Strain into a chilled martini glass.
Black and white Martini 3 ounces vanillaflavored vodka 1 ounce crème de cacao Fill cocktail shaker with ice. Add vodka and crème de cacao. Shake. Strain into a chilled martini glass. Garnish with black and white licorice candies.
Cabaret martini 3 ounces gin 1 1/2 ounces red dubonnet 4 dashes angostura bitters 4 dashes pernod Fill cocktail shaker with ice. Add gin, dubonnet, bitters, and pernod. Shake. Strain into a chilled martini glass. Garnish with a lime twist.
Colony club martini 3 ounces gin 1 teaspoon pernod 4 dashes orange bitters Fill cocktail shaker with ice. Add gin, pernod, and bitters. Shake. Strain into a chilled martini glass. Garnish with an orange twist.
Deep sea martini 3 ounces gin 1 ounce dry vermouth 1/2 teaspoon pernod dash orange bitters Fill cocktail shaker with ice. Add gin, vermouth, pernod, and bitters. Stir. Strain into a chilled martini glass.
Dusty martini 2 ounces gin dash dry vermouth scotch Fill cocktail shaker with an ice cube. Add gin and vermouth. Stir. Strain into a chilled martini glass rimmed with scotch. Garnish with a lemon twist.
Fare thee well Martini 3 ounces gin 1/2 ounce dry vermouth 1/2 ounce sweet vermouth dash cointreau Fill cocktail shaker with ice. Add gin, vermouths, and cointreau. Stir. Strain into a chilled martini glass.
Fdr’s martini 1 ounce gin 1/2 ounce vermouth 1 teaspoon olive brine Fill cocktail shaker with ice. Add gin, vermouth, and olive brine. Stir. Rub a lemon twist around the rim of a chilled martini glass. Strain into the glass. Garnish with an olive.
Fiftyfifty vodka Martini 2 ounces vodka 2 ounces dry vermouth Fill cocktail shaker with ice. Add vodka and vermouth. Stir. Strain into a chilled martini glass. Garnish with an olive.
Great caesar’s Martini 3 ounces vodka 1/2 ounce dry vermouth Fill cocktail shaker with ice. Add vodka and vermouth with cracked ice. Shake. Strain into a martini cocktail glass. Garnish with an anchovystuffed olive.
Imperial martini 3 ounces gin 1 ounce dry vermouth 1/2 teaspoon maraschino liqueur 4 dashes angostura bitters Fill cocktail shaker with ice. Add gi n, vermouth, maraschino liqueur, and bitters. Stir. Strain into a chilled martini glass.
Hot and dirty martini 3 ounces pepper vodka 1/2 ounce dry vermouth 1 teaspoon olive brine Fill cocktail shaker with ice. Add vodka, vermouth, and olive brine. Shake. Strain into a chilled martini glass. Garnish with an olive stuffed with pickled jalapeno pepper.
London martini 3 ounces gin 1/2 teaspoon maraschino liqueur 4 dashes orange bitters 1/2 teaspoon sugar Fill cocktail shaker with ice. Add gin, maraschino liqueur, bitters, and sugar. Stir. Strain into a chilled martini glass. Garnish with a lemon twist.
Low tide martini 3 ounces vodka 1/2 ounce dry vermouth 1 teaspoon clam juice Fill cocktail shaker with ice. Add vodka, vermouth, and clam juice. Shake. Strain into a chilled martini glass. Garnish with an olive stuffed with smoked clam and a lemon twist.
Opal martini 3 ounces gin 1/2 ounce triple sec 1 ounce fresh orange juice 1/4 teaspoon sugar Fill cocktail shaker with ice Add gin, triple sec, orange juice, and sugar. Shake. Strain into a chilled martini glass.
Pall mall martini 2 ounces gin 1/2 ounce dry vermouth 1/2 ounce sweet vermouth 1 teaspoon white crème de menthe dash orange bitters Fill cocktail shaker with ice. Add gin, vermouths, crème de menthe, and bitters. Stir. Strain into a chilled martini glass.
Dean martini 3 ounces vodka or gin (bartender’s choice) splash red sweet vermouth Fill cocktail shaker with ice. Add vodka or gin and vermouth. Stir. Strain into a chilled martini glass. Garnish with an orange wheel.
Sicilian martini 1 1/2 ounces gin 1/4 ounce dry vermouth 1/2 ounce dry marsala Fill cocktail shaker with ice. Add gin, vermouth, and marsala. Stir briskly. Strain into a chilled martini glass. Twist lemon over drink and drop into the glass.
Rude cosmopolitan 1 1/4 ounces tequila 1/4 ounce grand marnier juice from whole lime 1 ounce cranberry juice Fill cocktail shaker with ice. Add tequila, grand marnier, and juices. Shake. Strain into a chilled martini glass. Garnish with an orange peel.
Golf martini 4 ounces gin 1 ounce dry vermouth 4 dashes angostura bitters Fill cocktail shaker with ice. Add gin, vermouth, and bitters. Shake. Strain into a chilled martini glass. Garnish with an olive.
Velvet bunny martini 1 1/2 ounces vodka dash banana liqueur dash black sambuca Fill cocktail shaker with ice. Add vodka, banana liqueur, and sambuca. Shake. Strain into a chilled martini glass. Garnish with banana slices.
Princess martini 1 1/2 ounces vodka dash strawberry liqueur Fill cocktail shaker with ice. Add vodka and strawberry liqueur. Shake. Strain into a chilled martini glass. Squeeze slice of orange over the glass and drop in.
New orleans martini 3 ounces vanilla vodka 1/2 ounce dry vermouth 1/2 ounce pernod dash angostura bitters Fill cocktail shaker with ice. Add vodka, vermouth, pernod, and bitters. Shake. Strain into a chilled martini glass. Garnish with mint sprig.
Leap year 2 ounces gin 1/2 ounce sweet vermouth 1/2 ounce grand marnier 1/4 teaspoon lime juice Fill cocktail shaker with ice. Add gin, vermouth, grand marnier, and lime juice. Shake. Strain into a chilled martini glass.
Palm beach martini 3 ounces gin 1 teaspoon sweet vermouth 2 ounces grapefruit juice Fill cocktail shaker with ice. Add gin, ver mouth, and grapefruit juice. Shake. Strain into a chilled martini glass.
Park avenue martini 3 ounces gin 1/2 ounce sweet vermouth 1/2 ounce dry vermouth Fill cocktail shaker with ice. Add gin and vermouths. Shake. Strain into a chilled martini glass.
Warsaw 1 1/2 ounces gin 1 ounce apple brandy 1 ounce sweet vermouth 1 teaspoon yellow chartreuse Fill cocktail shaker with ice. Add gin, apple brandy, vermouth, and chartreuse. Shake. Strain into a chilled martini glass.
Journalist 2 ounces gin 1 teaspoon dry vermouth 1 teaspoon sweet vermouth 1 teaspoon triple sec 1 teaspoon lime juice dash angostura bitters Fill cocktail shaker with ice. Add gin, vermouths, triple sec, and lime juice. Shake. Strain into a chilled martini glass.
Iceberg 2 ounces gin dash white crème de menthe Fill cocktail shaker with ice. Add gin and crème de menthe. Shake. Strain into a chilled martini glass. Garnish with fresh mint.
Smoky martini 3 ounces gin 1/2 ounce dry vermouth 1 teaspoon scotch Fill cocktail shaker with ice. Add gin, vermouth, and scotch. Stir. Strain into a chilled martini glass. Garnish with lemon twist.
Third degree martini 3 ounces gin 1 ounce dry vermouth 1/2 ounce pernod Fill cocktail shaker with ice. Add gin, vermouth, and pernod. Shake. Strain into a chilled martini glass.
Blenton 1 1/2 ounces gin 3/4 ounce dry vermouth dash angostura bitters Fill cocktail shaker with ice. Add gin, vermouth, and bitters. Stir. Strain into a chilled martini glass.
Bloodhound 1 ounce gin 1/2 ounce dry vermouth 1/2 ounce sweet vermouth 1/2 ounce strawberry liqueur Fill cocktail shaker with ice. Add gin, vermouths, and strawberry liqueur. Shake. Strain into a chilled martini glass. Drop a whole strawberry into glass.
Fino martini 2 ounces gin 1/2 ounce fino sherry Fill cocktail shaker with ice. Add gin and sherry. Stir. Strain into a chilled martini glass. Garnish with olive or lemon twist.
Flying dutchman Curacao 2 ounces gin 1/4 ounce dry vermouth Pour enough Curacao into prechilled cocktail glass to co at sides. Twirl glass and coat with Curacao. Fill cocktail shaker with ice. Add gin and vermouth. Stir. Strain into glass.
Marsala martini 3/4 ounce gin 3/4 ounce dry vermouth 3/4 ounce dry marsala Fill cocktail shaker with ice. Add gin, vermouth, and m arsala. Stir. Strain into a chilled martini glass. Twist lemon above drink and drop in.
Dutch martini 2 ounces dutch genever gin 1/2 ounce dry vermouth Fill cocktail shaker with ice. Add gin and vermouth. Stir. Strain into a chilled martini glass. Twist lemon above drink and drop in.
Perfect 1 1/2 ounces gin 1/2 ounce dry vermouth 1/2 ounce sweet vermouth Fill cocktail shaker with ice. Add gin and vermouths. Stir. Strain into a chilled martini glass. Garnish with olive or lemon.
Paisley martini 2 1/4 ounces gin 1/4 ounce dry vermouth 1 teaspoon scotch Fill cocktail shaker with ice. Add gin, vermouth, and scotch. Stir. Strain into a chilled martini glass.
Racquet club martini 2 ounces gin 1/2 ounce dry vermouth 2 dashes orange bitters Fill cocktail shaker with ice. Add gin, vermouth, and bitters. Shake until outside of shaker is completely frosted. Strain into a cold martini glass.
Morro Be like little orphan annie and order “to.” 1 ounce gin 1/2 ounce golden rum 1/2 ounce lime juice 1/2 o unce pineapple juice sugar Fill cocktail shaker with ice. Add gin, rum, and juices. Shake. Strain into a sugarrimmed chilled martini glass.
Pompano Fun fact: pompano racetrack in south florida features nighttime horse racing. Giddyup! 1 ounce gin 1 /2 ounce dry vermouth 1 ounce grapefruit juice 4 dashes orange bitters Fill cocktail shaker with ice. Add gin, vermouth, grapefruit juice, and bitters. Shake. Strain into a chilled cocktail or old-fashioned glass. Garnish with an orange slice.
St. Lo Named for the patron saint of the vertically challenged. 1 1/2 ounces gin 1/2 ounce calvados 1/2 ounce lemon juice 1 teaspoon sugar Fill cocktail shaker with ice. Add gin, calvados, lemon juice, and sugar. Shake. Strain into a chilled martini glass.
Princeton Adventurous ivy leaguers will enjoy this concoction. Sis boom bah! 1 1/4 ounces gin 3/4 ounce dry vermouth 1/2 ounce lime juice Fill cocktail shaker with ice. Add gin, vermouth, and lime juice. Shake. Strain into a cocktail glass.
Red cloud So named for the pleasant fog that envelops the drinker’s brain. 1 1/2 ounces gin 1/2 ounce apricot liqueur 1/2 ounce lemon juice 1 teaspoon grenadine dash angostura bitters Fill cocktail shaker with ice. Add gin, apricot liqueur, lemon juice, gren adine, and bitters. Shake. Strain into a cocktail glass.
Lava lamp martini An unusually tasty byproduct of “60s night” at the country club. Splash raspberry liqueur splash honey 3 ounces vodka Mix raspberry liqueur and honey in a shot glass. Fill cocktail shaker with ice. Add vodka. Shake. Strain into a martini glass. Spoon in raspberry liqueur and honey mixture.
Secret martini Don’t tell anyone about this one. Keep the recipe to yourself and indulge in covert actions. 3 ounces gin 1 ounce lillet blonde 2 dashes angostura bitters Fill cocktail shaker with ice. Add gin, lillet blonde, and bitters. Stir. Strain into a chilled martini glass.
Montmartre The ideal locale for consuming this drink? The tallest point in paris, of course. 1 1/2 ounces gin 1/2 ounce sweet vermouth 1/2 ounce triple sec Fill cocktail shaker with ice. Add gin, vermouth, and triple sec. Shake. Pour into an old-fashioned glass filled with ice.
Moulin rouge Can you make zees drink? Oui! Everybody cancan! 1 1/2 ounces sloe gin 1/2 ounce sweet vermouth 3 dashes angostura bitters Fill cocktail shaker with ice. Add sloe gin, vermouth, and bitters. Shake. Strain into a chilled martini glass.
Hellfire club martini Emma peel surely downed one of these after escaping the hellfire club’s sinister clutches. 1 1/2 ounces pepper vodka 1/2 ounce dry vermouth Fill cocktail shaker with ice. Add pepper vodka and dry vermouth. Stir. Strain into a chilled martini glass. Garnish with a jalapeno pepper and a dash of cayenne pepper.
Diplomat The martini strong enough to solve the world’s problems. Share liberally. 2 ounces dry vermouth 1 ounce sweet vermouth 2 dashes maraschino liqueur Fill cocktail shaker with ice. Add vermouths and maraschino liqueur. Stir. Strain into a chilled martini glass. Garnish with an orange peel twist.
Truffle martini Raise a glass to toast the tireless work of our porcine brethren, who have selflessly sniffed out underground truffle troves for generations. 3 1/2 ounces cognac splash lime juice splash grand marnier 7 paperthin slices black truffle Fill cocktail shaker with ice. Add cognac, lime juice, and grand marnier and 2 slices of black truffle. Shake. Strain into a chilled martini glass. Garnish with remaining five slices of black truffle.
Pomegranate martini Persephone, heroine of greek mythology, was banished to hades for eating an otherworldly pomegranate. Lucky you she took the fall, you get the drink. 2 ounces fresh squeezed pomegranate juice 2 ounces vodka 1/4 ounce sugar syrup Fill cocktail shaker with ice. Add pomegranate juice, vodka, and sugar syrup. Shake. Strain into a chilled martini glass.
Cowboy martini A refreshing respite for cowpunchers both urban and rural. Saddle up! 2 ounces gin 1/2 ounce dry vermouth dash sugar syrup Fill cocktail shaker with ice. Add gin, vermouth, and sugar syrup. Shake. Strain into a chilled martini glass. Garnish with a floating mint sprig.
Cosmopolitan The drink that made sex in the city chicks teeter in their jimmy choos. Fruity and light, drink a few and get ready to hear all about your friend’s mr. Big. 2 ounces lemonflavored vodka 1 ounce triple sec 1 ounce cranberry juice 1/2 ounce lime juice Fill cocktail shaker with ice. Add vodka, triple sec, cranberry juice, and lime juice. Shake. Strain into a chilled martini glass. Garnish with a lime slice.
Flirtini Sure to make you think the bartender is cute enough to deserve a wink or two. 1/2 ounce raspberry vodka 1/2 ounce cointreau splash lime juice splash pineapple juice splash cranberry juice 5 raspberries brut champagne Muddle raspberries in bottom of slightly chilled cocktail glass. Fill cocktail shaker with ice. Add vodka, cointreau, and juices. Shake. Strain into a chilled martini glass. Top with champagne. Garnish with a mint sprig.
Wembley martini Perhaps the reason soccer hooligans often riot at wembley is that the bartender has run out of this tasty treat? A promising theory. 3 ounces gin 1/2 ounce dry vermouth 1 teaspoon apricot brandy 1 teaspoon calvados Fill cocktail shaker with ice. Add gin, vermouth, apricot brandy, and calvados. Shake. Strain into a chilled martini glass. Garnish with a lemon twist.
Newbury Like the British town and boston street of the same name, the newbury is sweet, posh, and delicious. Perfect for the parched anglophile. 1 1/2 ounces gin 1 ounce sweet vermouth 1/4 teaspoon triple sec Fill cocktail shaker with ice. Add gin, vermouth, and triple sec. Shake. Strain into a chilled martini glass. Garnish with a lemon twist.
Blue martini The perfect hand candy for the air traveler with a window seat. 3 ounces vodka 1/2 ounce blue Curacao dash angostura bitters Halffill cocktail shaker with ice. Add vodka, Curacao, and bitters. Shake. Strain into a chilled martini glass. Garnish with an olive.
Girlie martini Careful there, mister—order a “couple of girlies” too loudly, and your barmates may eye you with suspicion. Proceed with caution. Splash dry vermouth 4 ounces vodka 3 ounces chilled champagne dash maraschino liqueur Coat inside of martini glass with dry vermouth. Fill cocktail shaker with ice. Add vodka, champagne, and maraschino liqueur. Stir. Strain into the martini glass. Garnish with an olive and a cherry.
Soho The decadent way to end a day of shopping and art gallery exploration. 2 ounces vodka 1/2 ounce vanilla vodka 1/2 ounce orange Curacao dash orange bitters Fill cocktail shaker with ice. Add vodkas, orange Curacao, and bitters. Shake. Strain into a martini glass. Garnish with a flamed orange peel.
Long kiss goodnight Martini Like its namesake, this one is sweet and leaves you wanting more. Much more. 1/2 ounce vanilla vodka 1 ounce vodka 1/2 ounce white crème de cacao shaved white chocolate Freeze a martini glass with white chocolate on rim. Fill cocktail shaker with ice Add vodkas and crème de cacao. Shake lightly. Strain into the glass. Garnish with a chocolate kiss.
St. Tropez While this drink won’t give you that perfect st. Tropez tan, you can hear the ocean if you hold the empty glass over your ear. 2 ounces vodka 1/2 ounce maraschino liqueur 3 ounces peach juice Fill cocktail shaker with vodka, maraschino liqueur, and peach juice. Add ice. Stir. Strain into a chilled martini glass.
Blue lagoon So you weren’t lucky enough to be shipwrecked with a young brooke shields? Join the club. Drown your sorrows while cursing the name of christopher atkins. 2 ounces vodka 1/4 ounce blue Curacao 3 ounces pineapple juice Fill cocktail shaker with vodka, Curacao, and pineapple juice. Add ice. Shake. Strain into a chilled martini glass.
Gin and sin Want to really ruffle the petticoats of your teetotaling aunt gladys? Offer her one of these aptly named combinations, and watch her scurry for the safety of her prohibition league meeting. 1 1/2 ounces gin 1 ounce orange juice 1 ounce lemon juice 1/2 teaspoon grenadine Fill cocktail shaker with ice. Add gin, juices, and grenadine. Shake. Strain into a chilled martini glass.
Special sweet Martini Make it for the girl in your life. Claim you invented it and named it after her. We won’t tell. Dash of orange bitters 1/2 ounce gin 1/2 ounce sweet vermouth Fill cocktail shaker with ice. Add bitters, gin, and vermouth. Shake. Strain into a chilled martini glass.
Medium martini If starbucks was a bar, this one would be called a “grande.” 1/4 ounce dry vermouth 1/2 ounce sweet vermouth 1/3 ounce dry gin Fill cocktail shaker with ice. Add vermouths and gin. Shake. Strain into a chilled martini glass.
Pink puppy Roll over and fetch this one whenever possible. If you bring me one, I promise to scratch your tummy. 1 1/2 ounces vodka 1 1/2 ounces gin 4 1/2 ounces grapefruit juice Fill cocktail shaker with ice. Add vodka, gin, and grapefruit juice. Shake. Strain into a chilled martini glass. Garnish with a cherry.
Palme d’or This drink shares its name with the big prize from the cannes film festival. Mix one up and pretend to strut down the red carpet. 1 1/2 ounces vodka 3/4 ounces lemon juice 2 teaspoons lime cordial Fill cocktail shaker with ice. Add vodka, lemon juice, and lime cordial. Shake. Strain into a chilled martini glass. Garnish with twist of lemon and a cherry.
Razmopolitan It’s the raspberry that makes this drink so sinfully delicious. But don’t down too many and razz the patrons. 2 1/4 ounces raspberry vodka 1 1/8 ounces triple sec 1 1/2 ounces cranberry juice 3/4 ounce lime juice 1 teaspoon caster sugar Fill cocktail shaker with ice. Add vodka, triple sec, juices, and sugar. Shake. Strain into a chilled martini glass. Twist lime peel above glass and drop in.
Silver bullet If the lone ranger ever left one of these behind, tonto would have questioned the masked man’s sanity. 1 1/2 ounces gin splash scotch Fill cocktail shaker with ice. Add gin and scotch. Shake. Strain into a chilled martini glass. (this drink may also be stirred and served on the rocks.)
Martini noir Drink this at the beginning of a beautiful friendship, preferably with a feisty—yet compliant—gun moll. 2 ounces vodka 1 ounce chambord Fill cocktail shaker with ice. Add vodka and chambord. Shake. Strain into a chilled martini glass. Garnish with lemon twist.
Creole martini My greatuncle boudreaux claims that this drink makes him handsome, funny, and a really great dancer. 2 ounces gin 1/4 ounce dry vermouth Fill cocktail shaker with ice. Add gin and vermouth. Stir. Strain into a chilled martini glass. Garnish with jalapeño pepper.
The figgy Get jiggy with the figgy. 2 ounces vodka 1/4 ounce fig vodka 1/4 ounce maraschino liqueur 1 ounce half and half Pour vodkas, maraschino liqueur, and cream into cocktail shaker. Fill cocktail shaker with ice. Let stand for five seconds. Shake. Strain into a chilled martini glass. Garnish with dark chocolate kiss and a fig slice.
Saketini A few of these will have you singing like aretha franklin, to the tune of “respect.” Saketini saketini saketini saketini...” 1 1/2 ounces sake 1 1/2 ounces gin Fill cocktail shaker with ice. Add sake and gin. Shake. Strain into a chilled martini glass. Garnish with an olive.
Milky way martini For two Bob had a problem. He was thirsty, and he had missed dessert. Milky way martini to the rescue! 6 ounces vanilla vodka 1 milky way candy bar 1 tablespoon sweet chocolate shavings Slice milky way candy bar into pieces. Place candy bar slices in microwaveable bowl and heat until melted. Fill cocktail shaker with ice. Add vodka. Shake. Spoon 1 teaspoon melted candy bar in bottom of each chilled cocktail glasse s. Strain vodka into the glasses. Garnish with chocolate shavings.
Chocolate orange Drop for two Overheard near the ski lodge fireplace, “baby, this drink is just like you, sweet, but with a kick.” 3 ounces orange vodka 1 ounce chocolate vodka 1 ounce cointreau 1 1/2 ounces white chocolate liqueur Fill cocktail shaker with ice. Add vodkas, cointreau, and white chocolate liqueur. Shake. Strain into two chilled martini glasses. Garnish with chocolate orange slices.
Whiteout martini For two No mistake here. Make this drink for your favourite secretary. 4 ounces vanilla vodka 1 ounce white crème de cacao 2 ounces white chocolate liqueur Fill cocktail shaker with ice. Add vodka. Shake. Add white crème de cacao and white chocolate liqueur. Swirl shaker for one minute. Rest shaker for one minute. Strain into two frozen martini glasses. Dust with coconut flakes.
Mint patty martini All this great taste and fresh breath, too? What a country! 3 ounces pepper vodka 2 ounces white crème de menthe 1 starlight mint 1 ounce dark chocolate liqueur 1 tablespoon peppermint schnapps Fill cocktail shaker with ice. Add pepper vodka, crème de menthe, and starlight mint. Let shaker stand for one minute. Shake. Add dark chocolate liqueur. Shake. Strain into two chilled martini glasses. Top each glass with half of the peppermint schnapps.
Gimlet limetini Can’t get your date to pucker up? Order a couple of these, and it’ll be next stop: smoochville, population: 2.4 ounces key lime vodka 1/2 teaspoon dry vermouth 1 teaspoon bottled water 1 lime Fill cocktail shaker with ice. Add vodka. Stir. Add vermouth and water. Squeeze in half of lime. Stir. Strain into a chilled martini glass. Garnish with lime twist.
Lemon drop martini Lemon drop, lemon drop, oh lemon lemon drop…easy to make and the chicks dig it. 1 1/2 ounces citrus vodka 1 teaspoon sugar 1/4 of a lemon Slice 1/4 lemon into wedges. Fill cocktail shaker with ice. Add lemon wedges. Add vodka and sugar. Shake. Strain into sugarrimmed chilled martini glass. Garnish with a lemon twist.
Eurocosmo No, this is not the poor man’s parisian astronaut or that danceateria round the way. But it is a taste sensation. 1 1/2 ounces vodka 1/2 ounce cointreau 1/4 ounce lime juice 1 ounce cranberry juice Fill cocktail shaker with ice. Add vodka, cointreau, lime juice, and cranberry juice. Shake. Strain into a chilled martini glass. Garnish with an orange slice.
Melontini Livens up the traditional gin martini with a welcomed fruity flavor. 2 ounces gin dash melon liqueur Fill cocktail shaker with ice. Add gin and melon liqueur. Shake. Strain into a chilled martini glass.
Frenchman’s folly Pierre is being too humble—if this libation is a mistake, sacre bleu! 4 ounces gin 3 ounces dry vermouth 1 ounce lemonade 1 ounce water Fill cocktail shaker with ice. Add gin, vermouth, lemonade, and water. Shake. Strain into a chilled martini glass.
Uptown gin martini You know those sharplooking guys at the corner table, who always look like they have it all together? This is what they’re drinking. 1 1/2 ounces gin 1/8 ounce dry vermouth 1/4 ounce olive juice dash angostura bitters Fill cocktail shaker with ice. Add gin, vermouth, olive juice, and bitters. Shake. Strain into a chilled martini g lass.
Rose petal martini Big moe behind the bar will not make you one of these. Don’t ask him. 2 ounces vodka dash rose water Fill cocktail shaker with ice. Add vodka and rose water. Stir 10 times. Strain into a chilled martini glass. Garnish with rose petals.
Gypsy A drink so good, even nomads will stick around. 1 1/2 ounces sweet vermouth 1 1/2 ounces gin Fill cocktail shaker with ice. Add vermouth and gin. Stir. Strain into a chilled martini glass. Garnish with cherry.
Afterburner Ahh...sweet mother alcohol with a healthy dose of vitamin C. Scurvy, begone! 1 1/2 ounces triple sec 3 ounces vodka 3/4 ounce grapefruit juice Fill cocktail shaker with ice. Add triple sec, vodka, and grapefruit juice. Shake. Strain into a chilled martini glass. Garnish with a strawberry slice.
Bounty martini Please pardon the reference to a paper towel slogan, but this drink is indeed the “quicker picker upper.” Ouch. 1 1/2 ounces red vodka 1 1/2 ounces vanilla vodka 2 1/4 ounces cream of coconut dash sugar syrup six drops orange bitters Muddle vodkas, cream of coconut, sugar syrup, and bitters in cocktail shaker. Add ice. Shake. Strain into a chilled martini glass. Garnish with fresh strawberries.
Egg custard martini One word: flantastic! 3 ounces vodka 1 1/2 ounces warnicks advocaat 3/4 ounce vanilla vodka 3/4 ounce bourbon 1/8 ounce sugar syrup Fill cocktail shaker with ice. Add vodka, warnicks advocaat, vanilla vodka, bourbon, and sugar syrup. Stir. Strain into a chilled martini glass. Dust with nutmeg.
High roller If you order this in a casino, the pit boss comps you all sorts of free stuff. Really. Give it a whirl. 1 1/2 ounces dry vermouth 1 1/2 ounces gin 3/4 ounce triple sec 3/4 ounce apricot brandy Fill cocktail shaker with ice. Add vermouth, gin, triple sec, and apricot brandy. Stir. Strain into a chilled martini glass. Garnish with a cherry.
Jasmine Preferably served in a magic lamp on a flying carpet. 1 1/2 ounces gin 3/4 campari 3/4 ounce triple sec dash sug ar syrup Fill cocktail shaker with ice. Add gin, campari, triple sec, and sugar syrup. Shake. Strain into a chilled martini glass. Garnish with lemon peel.
Knickerbocker Hard to get much more old school than this one. Good anywhere, but especially in a dark, woodpaneled haunt. 1 1/2 ounces gin 1/4 teaspoon sweet vermouth 3/4 ounce dry vermouth Fill cocktail shaker with ice. Add gin and vermouths. Stir. Strain into a chilled martini glass. Garnish with a lemon peel.
Mangotini The libidinous taste of mango combined with the spiritlifting effects of vodka. 1 1/2 ounces mango vodka 3/4 ounce triple sec splash mango juice Fill cocktail shaker with ice. Add vodka, triple sec, and mango juice. Shake. Strain into a chilled martini glass. Garnish with a mango slice.
Orange cosmo A flavorful burst that cries for a second round. 2 ounces vodka 1 ounce grand marnier 1/4 ounce lime juice 1 ounce cranberry juice Fill cocktail shaker with ice. Add vodka, grand marnier, and juices. Shake. Strain into a chilled martini glass. Garnish with an orange peel.
Prince edward Martini First cigars, now a martini. Are there any vices that prince edward didn’t endorse? My kind of guy. 3 ounces gin 1/2 ounce drambuie Fill cocktail shaker with ice. Add gin and drambuie. Shake. Strain into a chilled martini glass. Garnish with a lemon twist.
Queen Elizabeth Martini Royally delicious. God save the queen! 3 ounces gin 1/2 ounce dry vermouth 2 teaspoons Benedictine Fill cocktail shaker with ice. Add gin, vermouth, and Benedictine. Shake. Strain into a chilled martini glass.
Chocolate martini The perfect gateway drink for beginning lushes. It’s the candy cigarette of the alcohol world. 1 1/2 ounces vodka 3/4 ounce white crème de cacao cocoa powder Fill cocktail shaker with ice. Add vodka and crème de cacao. Shake. Strain into a cocoa powder rimmed chilled martini glass. Garnish with a chocolate kiss tip up in the glass.
Blue angel Ever wonder why those air force stunt pilots defy death for your viewing pleasure? It’s because they get to sip these little top guns when they return to the hangar. 1/2 ounce blue Curacao 1/2 ounce parfait amour 1/2 ounce brandy 1/2 ounce lemon juice 1/2 ounce cream Fill cocktail shaker with ice. Add Curacao, parfait amour, brandy, lemon juice, and cream. Shake. Strain into a cocktail glass.
Golden dream Sip a few of these and slip into a fantastic sleep. 1 ounce galliano 1/2 ounce triple sec 1 tablespoon orange juice 1 tablespoon light cream Fill cocktail shaker with ice. Add galliano, triple sec, orange juice, and cream. Shake. Strain into a cocktail glass.
Banana slip What would freud say about this one? 1 1/2 ounces crème de banana 1 1/2 ounces irish cream liqueur Layer crème de banana and irish cream in a cordial glass.
Crème de cacao Nightcap Just what a nightcap should be: sweet, silky, and smooth. Be sure to brush before turning in. 1/4 cup cream 2 teaspoons sugar 1 tablespoon crème de cacao 10 ounces milk 4 ounces crème de cacao 2 ounces brandy 3 tablespoons sugar powdered cocoa Beat cream until whipped. Stir in 2 teaspoons sugar and 1 tablespoon crème de cacao. Store in refrigerator. Heat milk, 4 ounces crème de cacao, brandy, and sugar until hot. Pour into 4 small goblets. Top with whipped cream, sugar, and crème de cacao mixture. Sprinkle cocoa on top.
Chocolate orange Frappe A sinful liquid bonbon to be indulged in slowly. 3/4 ounce crème de cacao 3/4 ounce orange juice 1 teaspoon galliano Pour crème de cacao, orange juice, and galliano into cocktail shaker. Stir without ice. Pour over crushed ice in deep saucer champagne glass.
Foxy lady A throwback to the days of disco balls, satin hot pants, and glitter eyeshadow. Let’s pretend it’s 1976 again. 1 ounce amaretto 1/2 ounce crème de cacao 1 ounce heavy cream Fill cocktail shaker with ice. Add amaretto, crème de cacao, and heavy cream. Shake. Strain into a cordial glass.
Flying grasshopper Higher octane for highperforming grasshoppers. 3/4 ounce crème de menthe 3/4 ounce crème de cacao 3/4 ounce vodka Fill cocktail shaker with ice. Add crème de menthe, crème de cacao, and vodka. Stir. Strain into a cordial glass.
Capri A magical concoction like the dreamy island that bears its name. 3/4 ounce crème de cacao 3/4 ounce crème de banana 3/4 ounce light cream Fill cocktail shaker with ice. Add crème de cacao, crème de banana, and cream. Shake. Strain into a cordial glass.
Suissesse A popular drink in switzerland and France. The swiss and French know what time it is. Suissesse time. 1 1/2 ounces pernod 1/2 ounce anisette 1/4 ounce cream 1/2 ounce egg white Fill cocktail shaker with ice. Add pernod, anisette, cream, and egg white. Shake. Strain into a chilled cocktail glass.
Coffee grand Marnier No better drink than this one to sip while prattling about life’s little nuisances. 1/2 ounce coffee liqueur 1/2 ounce grand marnier 1/2 ounce orange juice Pour coffee liqueur, grand marnier, and orange juice into cocktail shaker. Pour over crushed ic e in deep saucer champagne glass. Garnish with orange slice.
Mixed mocha frappe All the taste of coffee with all the discernment of fullbodied liqueurs. 3/4 ounce coffee liqueur 1/4 ounce white crème de menthe 1/4 ounce crème de cacao 1/4 ounce triple sec sugar Pour coffee liqueur, crème de menthe, crème de cacao, and triple sec into cocktail shaker. Stir without ice. Fill sugarrimmed deep saucer champagne glass with crushed ice. Pour mixture over ice.
Sambuca frappe Mix two and slip into something silky. Enjoy a night full of secrets. 1 ounce sambuca 1/2 ounce coffee liqueur Pour sambuca and coffee liqueur into cocktail shaker. Stir without ice. Fill deep saucer champagne glass with crushed ice. Pour mixture over ice.
Dutch velvet If the dutch masters had partaken in this, they might have discovered the beauty of velvet as a canvas. 1/2 ounce chocolate mint liqueur 1/2 ounce banana liqueur 2 ounces cream Fill cocktail shaker with ice. Add chocolate mint liqueur, banana liqueur, and cream. Shake. Strain into a chilled cocktail glass. Garnish with shaved chocolate.
Dutch coffee Don’t let the evening end without this one. 1 1/2 ounces vandermint liqueur hot coffee Pour vandermint liqueur into a coffee mug. Add hot coffee. Top with whipped cream.
Velvet kiss A kiss is just a kiss unless it’s lined with velvet. 1 ounce gin 1/2 ounce banana liqueur 1/2 ounce pineapple juice 1 ounce heavy cream Fill cocktail shaker with ice. Add gin, banana liqueur, pineapple juice, and heavy cream. Shake. Strain into a chilled cocktail glass.
Millionaire’s coffee Rich, just like the name suggests. A nightcap for high rollers and those who can only dream. 1/2 ounce coffee liqueur 1/2 ounce irish cream liqueur 1/2 ounce grand marnier 1/2 ounce frangelico hot coffee Pour coffee liqueur, irish cream liqueur, grand marnier, and frangelico into a deep coffee mug. Add hot coffee. Top with whipped cream.
Cadiz Fun fact: cadiz, spain is thought by many to be the oldest city in europe. 3/4 ounce sherry 3/4 ounce blackberry liqueur 1/2 ounce triple sec 1/2 ounce cream Fill cocktail shaker with ice. Add sherry, blackberry liqueur, triple sec, and cream. Shake. Strain into a chilled old-fashioned glass.
Peach melba Dessert in a glass never tasted so good. Take a pass on the cheesecake and indulge in this. 1 ounce peach schnapps 1/2 ounce black raspberry liqueur 3 ounces cream Fill cocktail shaker with ice. Add peach schnapps, black raspberry liqueur, and heavy cream. Shake. Strain into a chilled old-fashioned glass. Garnish with a peach slice.
Panama cocktail Tastes best when you’re wearing a white suit and a big straw hat. 1 ounce crème de cacao 1 ounce light cream 1 ounce brandy Fill cocktail shaker with ice. Add crème de cacao, cream, and brandy. Shake. Strain into a cocktail glass.
Lover’s kiss Gentlemen: check your shirt collars for telltale traces of this sweet treat. Dead giveaway. 1/2 ounce amaretto 1/2 ounce cherry brandy 1/2 ounce crème de cacao 1 ounce cream Fill cocktail shaker with ice. Add amaretto, cherry brandy, crème de cacao, and cream. Shake. Strain into a parfait glass. Top with whipped cream, chocolate shavings, and a cherry.
Brandy Alexander Drink and dessert, all in one glass. The best of the Alexander family. 1/2 ounce crème de cacao 1/2 ounce brandy 1/2 ounce heavy cream Fill cocktail shaker with ice. Add crème de cacao, brandy, and heavy cream. Shake. Strain into a cocktail glass.
Garza’s nightcap Tossing and turning? Tiptoe into the kitchen and toss back one of these hot milk treasures. 6 ounces milk 1 ounce coffee liqueur 1 teaspoon powdered sugar Heat milk on stove. Add sugar and coffee liqueur. Pour into a coffee mug. Dust with nutmeg.
Sherried coffee A touch of sherry never hurt anyone. 1 1/4 ounces sherry 1 1/4 ounces coffee liqueur 2 teaspoons cream Fill cocktail shaker with ice. Add sherry and coffee liqueur. Shake. Strain into a chilled old-fashioned glass. Float cream on top.
Coffee grasshopper How jiminy cricket ends his day. 3/4 ounce coffee liqueur 3/4 ounce white crème de menthe 3/4 ounce cream Fill cocktail shaker with ice. Add coffee liqueur, white crème de menthe, and cream. Shake. Strain into a chilled cocktail glass.
Pink almond Don’t reach for that pretty bowl of pastel almonds at the next wedding reception. Choose this instead. 1/2 ounce crème de noyaux 1/2 ounce orgeat 1 ounce blended whiskey 1/2 ounce kirsch 1/2 ounce lemon juice Fill cocktail shaker with ice. Add crème de noyaux, orgeat, blended whiskey, kirsch, and lemon juice. Shake. Strain over ice in a chilled old-fashioned glass. Garnish with lemon slice.
Mocha mint Like that ice cream you loved as a child—plus the added bonus that comes with adulthood. 3/4 ounce coffee liqueur 3/4 ounce crème de menthe 3/4 ounce crème de cacao sugar Fill cocktail shaker with ice. Add coffee liqueur, crème de menthe, and crème de cacao. Shake. Moisten cocktail glass rim with coffee liqueur. Dip rim in sugar. Strain mixture into glass.
Allwhite frappe Nighttime blizzards are more fun when sharing one of these under the covers. 1/2 ounce anisette 1/4 ounce white crème de menthe 1/2 ounce crème de cacao 1 teaspoon lemon juice Pour anisette, crème de menthe, crème de cacao, and lemon juice into cocktail shaker. Stir without ice. Pour over crushed ice in deep saucer champagne glass.
Coffee Alexander What the Alexander family drinks by moonlight. 1 ounce brandy 1 ounce coffee liqueur 1 ounce cream Fill cocktail shaker with ice. Add brandy, coffee liqueur, and cream. Shake. Pour into a cocktail glass.
Angel’s wing Legend has it that an angel becomes mortal if his wings are cut off. Conversely, if the bartender doesn’t cut you off too soon, you’ll feel heavenly. 1/3 ounce crème de cacao 1/3 ounce brandy 1/3 ounce cream Layer crème de cacao, brandy, and cream in a cordial glass.
Angel’s tip “psst…listen, pal. If you want my advice, i’d bet on the big guy.” 3/4 ounce crème de cacao 1/4 ounce cream Layer crème de cacao and cream in a cordial glass. Top with cherry.
Angel’s kiss Served by charlie to his crimefighting heroines. 1/4 ounce crème de cacao 1/4 ounce crème de yvette 1/4 ounce brandy 1/4 ounce cream Layer crème de cacao, crème de yvette, brandy, and cream in a cordial glass.
Angel’s delight Put the shine back in your halo with this luscious cocktail. 1/4 ounce grenadine 1/4 ounce triple sec 1/4 ounce crème de yvette 1/4 ounce cream Layer grenadine, triple sec, crème de yvette, and cream in a cordial glass.
Peppermint twist Let’s twist again like we did last winter. 1 1/2 ounces peppermint schnapps 1/2 ounce white crème de cacao 3 scoops vanilla ice cream Pour peppermint schnapps, crème de cacao, and vanilla ice cream into blender. Mix low speed. Pour into large parfait glass. Garnish with mint sprig and peppermint candy stick. Serve with a straw.
Quaalude While under its influence, please refrain from driving or operating heavy machinery. 1 ounce vodka 1 ounce frangelico 1 ounce coffee liqueur splash milk Fill old-fashioned glass with ice. Add vodka, frangelico, coffee liqueur, and milk.
Toasted almond Finally: a signature drink for drunken nut jobs everywhere. 1 1/2 ounces coffee liqueur 1 ounce amaretto 1 1/2 ounces cream Fill oldfashioned glass with ice. Add coffee liqueur, amaretto, and cream.
Banana banshee Much less frightening than its name would indicate. Nothing spooky here, but you just might scream...with delight. 1 ounce crème de banana 1/2 ounce crème de cacao 1/2 ounce light cream Fill cocktail shaker with ice. Add crème de banana, crème de cacao, and cream. Shake. Strain into a chilled cocktail glass.
Diana Ideal for bringing out your inner princess, or huntress if you prefer mythology. 1 1/2 o unces white crème de menthe 3/4 ounce brandy Pour crème de menthe into an old-fashioned glass. Add crushed ice. Float brandy on top.
French dream Pepé le pew’s goto drink. For when he is playing hard to get, no? 1 1/2 ounces irish cream liqueur 1/2 ounce raspberry liqueur 2 ounces half and half 4 ounces ice cubes Pour irish cream liqueur, raspberry liqueur, half and half, and ice cubes into a blender. Blend at low speed for 30 seconds. Pour into a parfait glass.
Irish coffee No blarney—this is an outstanding end to the evening. 1 1/2 ounces irish whiskey hot coffee Pour irish whiskey into coffee mug. Add hot coffee. Top with whipped cream, if desired.
Irish angel She had wings of green and flaming red hair when she appeared to paddy and whispered sweet nothings in his ear. 3/4 ounce irish whiskey 1/4 ounce crème de cacao 1/4 ounce white crème de menthe 1 1/2 ounces heavy cream Fill cocktail shaker with ice. Add whiskey, crème de cacao, crème de menthe, and cream. Shake. Strain into a chilled cocktail glass or in old-fashioned glass with ice.
Irish nightcap When in ireland, do as the irish do. 4 ounces hot milk 1 1/2 ounces irish whiskey 1 teaspoon sugar Pour hot milk into coffee mug. Add whiskey and sugar. Stir.
Bank holiday What the brits drink on their holidays from work. 1/2 ounce bourbon 1/2 ounce galliano 1/2 ounce crème de cacao 1/2 ounce brandy 1 to 2 ounces sweet cream Fill cocktail shaker with ice. Add bourbon, galliano, crème de cacao, brandy, and sweet cream. Shake. Strain into a cocktail glass.
Princess mary Before bedtime, don a tiara and sip one of these. 1/3 ounce dry gin 1/3 ounce crème de cacao 1/3 ounce cream Fill cocktail shaker with ice. Add gin, crème de cacao, and cream. Shake. Strain into a cordial glass.
Golden cadillac Boss lady likes them pink, but you’ll like them golden. Crush velvet seats, indeed. 1 ounce galliano 1 ounce white crème de cacao 2 ounces heavy cream Fill cocktail shaker with ice. Add galliano, crème de cacao, and cream. Shake. Strain into a chilled cocktail glass.
Russian bear For decades, smaller countries cowered in the russian bear’s shadow. Feel the power of the motherland in the palm of your hand. 1 ounce vodka 1/2 ounce crème de cacao 1/2 ounce cream Fill cocktail shaker with ice. Add vodka, crème de cacao, and cream. Shake. Strain into a chilled cocktail glass.
Coffee cooler For sultry summer nights that are too good to end. 4 ounces cold coffee 1 1/2 ounces vodka 1 ounce cream 1 ounce coffee liqueur 1 teaspoon sugar 1 small scoop coffee ice cream Fill cocktail shaker with ice. Add coffee, vodka, cream, coffee liqueur, and sugar. Shake. Strain into a tall glass. Add coffee ice cream.
Banana rum frappe Add beach chair, sand, setting sun on the horizon. Repeat as needed. 1/2 ounce banana liqueur 1/2 ounce light rum 1/2 ounce orange juice Pour banana liqueur, rum, and orange juice into cocktail shaker. Stir without ice. Pour over crushed ice in deep saucer champagne glass.
Banana apricot Frappe Nobody says no to a second one of these, even when it’s time to say good night. 3/4 ounce brandy 1/2 ounce apricotflavored brandy 1/4 ounce crème de noyaux Pour brandies and crème de noyaux into cocktail shaker. Stir without ice. Pour over crushed ice in deep saucer champagne glass.
Chartreuse cognac Frappe A glowing mix of herbal flavors and a strong brandy base. 3/4 ounce yellow chartreuse 3/4 ounce cognac Pour chartreuse and cognac into cocktail shaker. Stir without ice. Pour over crushed ice in deep saucer champagne glass.
Pink squirrel Don’t miss out on this one—it’ll have you hopping from tree to tree. 1 ounce crème de noyaux 1 ounce crème de cacao 3/4 ounce cream Fill cocktail shaker with ice. Add crème de noyaux, crème de cacao, and cream. Shake. Strain into chilled sugarrimmed cocktail glasses.
Russian coffee Warm enough to ward off even the worst siberian winter nights. 3/4 ounce coffee liqueur 3/4 ounce vodka 3/4 ounce cream 1/3 cup crushed ice Pour coffee liqueur, vodka, cream, and crushed ice into a blender. Blend low for 15 seconds. Pour into chilled deep saucer champagne glass.
Dulcet Dul cet [adj] : sweet to the taste, pleasing to the ear. Never was a truer definition written. 1 ounce vodka 1/2 ou nce Curacao 1/2 ounce anisette 1/2 ounce apricot liqueur 1 teaspoon lemon juice 1/2 brandied apricot Fill cocktail shaker with ice. Add vodka, Curacao, anisette, apricot liqueur, and lemon juice. Shake. Strain into chilled old-fashioned glass on ice. Drop in brandied apricot half.
Grasshopper In aesop’s fable, the grasshopper languished while the busy ant prepared for winter. Little did the ant know about the grasshopper’s secret hooch stash. 3/4 ounce crème de cacao 3/4 ounce crème de menthe 3/4 ounce cream Fill cocktail shaker with ice. Add crème de cacao, crème de menthe, and cream. Shake. Strain into chilled cocktail glass.
Cream punch This will keep you awake for that latenight argument and then dull the pain. 2 ounces cognac 1/4 teaspo on sugar 2 ounces cream 1/4 ounce lemon juice 1/4 ounce dark rum Fill cocktail shaker with ice. Add cognac, sugar, cream, lemon juice, and rum. Shake. Strain into chilled cocktail glass. Dust with nutmeg.
Calm voyage For the traveler who knows no timetable. 1/2 ounce galliano 1/2 ounce passion fruit syrup 2 teaspoons lemon juice 1/2 ounce light rum 1/2 egg 1/3 cup crushed ice Pour galliano, passion fruit syrup, lemon juice, rum, egg half, and crushed ice into a blender. Blend at low speed for 15 seconds. Pour into a chilled deep saucer champagne glass.
St. Louis cocktail Fun fact: with its prominent and wellknown arch, st. Louis is sometimes known as the “gateway to the west.” Wonder if travelers took this with them? 1/2 peach or apricot southern comfort Place peach or apricot into deep saucer champagne glass. Add finely cracked ice. Fill with southern comfort. Serve with a spoon.
Cappuccino cocktail Ideal to mix and place on the bedside table, to sip while enjoying a good read. 3/4 ounce coffee flavoured brandy 3/4 ounce vodka 1 ounce cream Fill cocktail shaker with ice. Add brandy, vodka, and cream. Shake. Strain into chilled cocktail glass.
Moonlight madness What the “werewolves of london” drink with their big bowls of beef chow mein. 1/2 ounce frangelico 1/2 ounce crème de cacao 1 ounce vodka splash of cream Fill cocktail shaker with ice. Add frangelico, crème de cacao, vodka, and cream. Shake. Strain into chilled cocktail glass.
Savoy hotel Really gets you stomping. 1/3 ounce dark crème de cacao 1/3 ounce Benedictine 1/3 ounce brandy Layer dark crème de cacao, Benedictine, and brandy into a pousse café glass.
King alphonse Ahhh...it’s good to be the king! 2 ounces coffee liqueur 1 ounce cream Pour coffee liqu eur into a cordial glass. Float cream on top. — or— Fill an old-fashioned glass with ice. Add coffee liqueur. Top with cream. Stir.
Kremlin cocktail A favourite of kgb agents after a long day of wiretapping. 1 ounce vodka 1 ounce crème de cacao 1 o unce cream Fill cocktail shaker with ice. Add vodka, crème de cacao, and cream. Shake. Strain into an old-fashioned glass with ice.
Panda bear When the zookeeper isn’t looking, the pandas love to sneak a few of these. 1 ounce amaretto 1/2 ounce crè me de cacao 1/2 ounce dark crème de cacao 5 ounces vanilla ice cream 1/4 ounce chocolate syrup 2 to 3 dashes vanilla extract Pour amaretto, crème de cacao, dark crème de cacao, vanilla ice cream, chocolate syrup, and vanilla extract into a blender. Blend u ntil smooth. Pour into a chilled goblet.
Velvet hammer Smooth but hardhitting. A sinful delight disguised as an innocent milk shake. 1 tablespoon crème de cacao 1 1/2 ounces vodka 1 tablespoon light cream Fill cocktail shaker with ice. Add crème de cacao, vodka, and cream. Shake. Strain into a cocktail glass.
Cricket When administered properly, it will make you (and your paramour) rub your legs together. Chirping optional. 1 ounce crème de cacao 1 ounce crème de menthe 1 ounce cream dash of brandy Fill cocktail shaker with ice. Add crème de cacao, crème de menthe, cream, and brandy. Shake. Strain into a chilled deepsaucer champagne glass.
Good and plenty Drink some now, save some for later. If you can stand it. 3/4 ounce ouzo 3/4 ounce anisette Pour ouzo and anisette into a brandy snifter.
B&b As comfortable as a good bed & breakfast, with none of the curious breakfast companions. 1/2 ounce Benedictine 1/2 ounce brandy Pour Benedictine into a cordial glass. Float brandy on top.
Dirty mother She was filthy, but she told a mean bedtime story. 1 1/2 ounces brandy 3/4 ounce coffee liqueur Fill old-fashioned glass with ice. Add brandy and coffee liqueur. Stir.
Adrienne’s dream As the poet anne sexton said, “in a dream you are never eighty.” 2 ounces brandy 1/2 ounce peppermint schnapps 1/2 ounce crème de cacao 1/2 ounce lemon juice 1/2 teaspoon sugar 1 ounce club soda Fill cocktail shaker with ice. Add brandy, peppermint schnapps, crème de cacao, lemon juice, and sugar. Shake. Strain into a Collins glass. Add ice. Fill with club soda. Garnish with mint sprig.
Almond joy Sometimes you feel like a nut…and sometimes you feel like one of these. 1 ounce cream of coconut 1 ounce amaretto 1 ounce dark crème de cacao 2 ounces cream Fill cocktail shaker with ice. Add crème of coconut, amaretto, dark crème de cacao, and cream. Shake. Strain into a highball glass filled with ice.
Aunt jemima All the sweetness of syrup without pancakes. 1/2 ounce brandy 1/2 ounce crème de cacao 1/2 ounce Benedictine Layer ingredients in a pony glass.
Big blue sky Best consumed while flat on one’s back, cloudgazing. 1/2 ounce light rum 1/2 ounce blue Curacao 1/2 ounce cream of coconut 2 ounces pineapple juice 3 ounces crushed ice Pour rum, Curacao, cream of coconut, pineapple juice, and crushed ice into a blender. Blend at low speed for 30 seconds or until smooth. Pour into goblet.
Sicilian kiss Receiving a kiss from a sicilian has been a death sentence in many a gangster movie. This smooch is much less deadly. 1 1/2 ounces southern comfort 1/2 ounce amaretto Fill an old-fashioned glass with ice. Add southern comfort and amaretto. Stir.
Black lace Delicate with a subtle hint of frill. 1/2 of a lemon 2 ounces sambuca 1 ounce crème de banana 1 ounce peach schnapps Fill cocktail shaker with ice. Squeeze lemon into shaker. Add sambuca, crème de banana, and peach schnapps. Shake. Strain into a chilled cocktail glass.
Black monk Communion never tasted so good. 1 1/4 ounce b&b coffee Fill a sugarrimmed coffee mug with b&b and coffee. Top with whipped cream.
Café alpine No need to travel all the way to the ski slopes to enjoy this minty mug—heat one up anytime. Coffee 1 ounce peppermint schnapps Pour coffee into a mug. Add peppermint schnapps. Top with whipped cream.
Café royale Coffee fit for a king. 1 sugar cube brandy coffee Soak sugar cube in a spoon with brandy. Light the sugar cube aflame. When flame dies, drop brandied cube into coffee.
Hot nutty irishman Quite possibly one of the greatest drink names ever. It’s also delicious. 3/4 ounce irish cream liqueur 3/4 ounce frangelico 3/4 ounce coffee Fill coffee mug with irish cream liqueur, frangelico, and coffee. Top with whipped cream. Garnish with a cherry.
Godmother Finish this by midnight or turn into a pumpkin. 1 1/2 ounces vodka 3/4 ounce amaretto Fill an old -fashioned glass with ice. Pour vodka and amaretto.
Cara sposa Fun fact: “cara sposa” is an aria from handel’s rinaldo, in which the title character laments the kidnapping of a lost love. 1 ounce coffee liqueur 1 ounce Curacao 1/2 ounce cream 1/3 cup crushed ice Pour coffee liqueur, Curacao, cream, and crushed ice into a blender. Blend at low speed for 15 to 30 seconds or until smooth. Pour into a chilled deepsaucer champagne glass.
Orange comfort Who knew southern comfort could taste any better? 1/2 ounce southern comfort 1/2 ounce anisette 3/4 ounce orange juice 1/2 ounce lemon juice Fill cocktail shaker with ice. Add southern comfort, anisette, orange juice, and lemon juice. Shake. Strain into a chilled cocktail glass. Garnish with an orange slice.
Oracabessa Named for a jamaican city, this strong beverage is a delicious night treat. 1 ounce banana liqueur 1/2 ounce lemon juice 1/2 ounce 151proof rum Fill cocktail shaker with ice. Add banana liqueur, lemon juice, and rum. Shake. Strain into an old-fashioned glass filled with ice. Garnish with banana and lemon slices.
Bird of paradise Fun fact: there are more than forty different members of this avian family, thirtyfive of which reside in new guinea. 3/4 ounce tequila 3/4 ounce crème de cacao 1/2 ounce amaretto 1 ounce cream Fill cocktail shaker with ice. Add tequila, crème de cacao, amare tto, and cream. Shake. Strain into a cocktail glass.
Parisian blonde As intoxicating as brigitte bardot. As alluring as catherine deneuve. 1 ounce light rum 3/4 ounce Curacao 3/4 ounce cream Fill cocktail shaker with ice. Add light rum, Curacao, and cream. Shake. Strain into a cocktail glass.
Blackeyed susan Susan says she walked into a door, but she left out the part about drinking immediately prior. 2 ounces grand marnier 1/2 ounce white crème de menthe 1/2 ounce brandy Fill cocktail shaker with ice. Add grand marnier, white crème de menthe, and brandy. Shake. Strain into a chilled cocktail glass.
Café theatre Serve these, and it’ll be “standing room only” at your house. 1/2 ounce irish cream liqueur 1/2 ounce crème de cacao hot co ffee dash frangelico dash dark crème de cacao Pour irish cream liqueur and crème de cacao into a coffee mug. Add coffee until mug is almost filled. Add frangelico and dark crème de cacao. Top with whipped cream. Garnish with cinnamon stick.
Blue carnation The only drink that looks good on a lapel. 1/2 ounce crème de cacao 1/2 ounce blue Curacao 2 ounces cream Fill cocktail shaker with ice. Add crème de cacao, blue Curacao, and cream. Shake. Strain into a chilled cocktail glass.
Climax When the rest of the evening goes badly, at least there’s this to look forward to. 1/2 ounce crème de cacao 1/2 ounce amaretto 1/2 ounce triple sec 1/2 ounce vodka 1/2 ounce banana liqueur 1 ounce cream Fill cocktail shaker with ice. Add crème de cacao, amaretto, triple sec, vodka, banana liqueur, and cream. Shake. Strain into a chilled cocktail glass.
Cupid’s kiss Pucker up, baby—here comes the winged one, and he wants some sugar. 1/2 ounce crème de noyaux 1/4 ounce crème de cacao 1 ounce cream Fill cocktail shaker with ice. Add crème de noyaux, crème de cacao, and cream. Shake. Strain into a tulip glass. Garnish with a strawberry.
Festival You get all the fun of a carnival, without being hassled by the carnies. 3/4 ounce dark crème de cacao 1 ta blespoon apricot brandy 1 teaspoon grenadine 3/4 ounce heavy cream Fill cocktail shaker with ice. Add dark crème de cacao, apricot brandy, grena dine, and cream. Shake. Strain into an old-fashioned glass with ice.
Xylophone Finally: the reward for all those summers at band camp. 1 ounce tequila 1/2 ounce crème de cacao 1/2 ounce sugar syrup 1 ounce cream 3 ounces of ice Pour tequila, crème de cacao, sugar syrup, cream, and ice into a blender. Blend until smooth. Pour into goblet. Garnish with a cherry.
Everglades special Bonus: keeps the gators away. 1 ounce light rum 1 ounce crème de cacao 1 ounce light cream 2 teaspoons coffee liqueur Fill cocktail shaker with ice. Add rum, crème de cacao, cream, and coffee liqueur. Shake. Strain into a chi lled cocktail glass. Add ice.
El magnifico Magnificent, indeed. Mix it for your favourite italian lover. 1 ounce vanilla liqueur 1 ounce Curacao 1 ounce cream 3 ounces cracked ice Pour vanilla liqueur, Curacao, cream, and ice into a blender. Blend until smooth. Pour into a chilled cocktail glass.
White elephant Fun fact: in the story of buddha, the white elephant is associated with fertility and knowledge. 1/2 ounce vodka 1/2 ounce crème de cacao 2 ounces cream Fill cocktail shaker with ice. Add vodka, crème de cacao, and cream. Shake. Strain into a chilled cocktail glass.
Italian delight A real roman treasure. 1 ounce amaretto 1/2 ounce orange juice 1 1/2 ounces cream Fill cocktail shaker with ice. Add amaretto, orange juice, and cream. Shake. Strain into a chilled stemmed glass. Garnish with a cherry.
White heart Mix this one up for the icy hearted date du jour, and see your fortunes improve dramatically. 1/2 ounce sambuca 1/2 ounce crème de cacao 2 ounce cream Fill cocktail shaker with ice. Add sambuca, crème de cacao, and cream. Shake. Strain into a chilled stemmed glass.
Frostbite Like a childhood snowstorm for adults—sweet and nippy, all the way out to your fingers and toes. 11/2 ounces white tequila 1/2 ounce crème de cacao 2 to 3 dashes blue Curacao 2 ounces cream Fill cocktail shaker with ice. Add white tequila, crème de cacao, blue Curacao, and cream. Shake. Strain into a frosted sour glass. Add ice.
Golden slipper Make plenty for cinderella and her crazy stepsisters. 1 ounce apricot brandy 1 ounce yellow chartreuse 1 egg yolk Fill cocktail shaker with ice. Add apricot brandy, chartreuse, and egg yolk. Shake. Strain into a chilled cocktail glass.
Renaissance Cocktail So you’re a renaissance man, eh? Mix me one of these and prove it. 1/2 ounce gin 1/2 ounce dry sherry 1 tablespoon cream Fill cocktail shaker with ice. Add gin, sherry, and cream. Shake. Strain into a chilled cocktail glass. Dust with nutmeg
Widow’s dream For those still in mourning, this makes for some solid woolgathering. 2 ounces Benedictine 1 ounce heavy cream 1 egg Fill cocktail shaker with ice. Add Benedictine, heavy cream, and egg. Shake. Strain into a chilled cocktail glass.
Nightcap Bedtime never tasted so relaxing. 3/4 ounce brandy 3/4 ounce Curacao 3/4 ounce anisette 1 egg yolk Fill cocktail shaker with ice. Add brandy, Curacao, anisette, and egg yolk. Shake. Strain into a chilled cocktail glass.
Mai tai The queen of tropical libations. 1 ounce dark rum dash of orgeat 1 1/2 ounces sour mix 1/2 ounce heavy rum squeeze of lime Fill a
large old-fashioned glass with crushed ice. Add a cherry and a slice of pineapple. Pour dark rum, orgeat, and sour mix. Stir. Float heavy rum on top. Squeeze lime on top. Garnish with mint sprig and an orchid, if available.
Frozen daiquiri A few of these on a tropical island and stella won’t be the only one getting her groove back. 1/2 ounce fresh lime juice 1 teaspoon sugar 2 ounces light rum 1/2 cup crushed ice Pour lime juice, sugar, rum, and ice into a blender. Blend for 15 seconds on low speed. Pour into chilled deepsaucer champagne glass. Note: this drink can be made to taste more “rummy” by floating a layer of rum on top.
Piña colada Fun fact: rupert holmes—creator of the 1979 number one hit song “piña colada”—once said he didn’t even drink them. But you can. 2 ounces coconut milk or cream 2 ounces pineapple juice 1 1/2 ounces light rum Fill cocktail shaker with ice. Add coconut milk, pineapple juice, and rum. Shake. Strain into a blender halffilled with crushed ice. Blend. Serve in a hurricane glass. Garnish with a pineapple spear, a cherry and/or shredded coconut.
Blue hawaii Where dreams come true, so sayeth the king. 1 ounce light rum 1 ounce pineapple juice 1 ounce sour mix dash cream dash blue Curacao 3 ounces crushed ice Pour rum, pineapple juice, sour mix, cream, and Curacao into a blender. Blend. Garnish with tropical fruit.
Barracuda bite Call this one the tiger of the sea. 1 1/2 ounces 150proof rum 1 1/2 ounces vodka 1/2 ounce lime juice 1 ounce grenadine Combine rum, vodka, lime juice, and grenadine in a cocktail shaker. Shake lightly. Pour into a zombie glass with ice.
Chi chi Drink three. Say aloha, gracie. 2 ounces pineapple juice 2 ounces coconut cream 1 1/2 ounces vodka 1 teaspoon shredded coconut Fill cocktail shaker with ice. Add pineapple juice, coconut cream, vodka, and shredded coconut. Shake. Strain into a tall glass. Garnish with pineapple spear and a cherry.
Fiji blackout A drink built for two to sip as tiki torches flicker. Dare to drink it solo and you will certainly experience a blackout of your own. 1 1/2 ounces lime juice 1 ounce light maple syrup 4 ounces dark rum Pour lime juice, maple syrup, and rum into cocktail shaker. Stir. Pour in two champagne glasses filled with finely crushed ice.
Hula milkmaid Eight hula maids a’shakin...and a monkey in a palm tree. 1 teaspoon sugar 1 1/2 ounces brandy, whiskey, or rum 8 ounces milk Fill a cocktail shaker with scoop of ice. Add sugar, liquor of choice, and milk. Shake. Strain into a chilled highball glass. Dust with nutmeg.
Hula hula Even the straitlaced can’t refuse a little grass skirt action after one of these delectable devils. 1 1/2 ounces gin 1 ounce orange juice 1/4 teaspoon sugar Fill cocktail shaker with ice. Add gin, orange juice, and sugar. Shake. Strain into a cocktail glass.
Hawaiian torch Take a sip or two and you’ll limbo like a limber lucy. 1 teaspoon pineapple juice 1 teaspoon lemon juice 2 ounces whiskey club soda Pour juices and whiskey into a highball glass with a few ice cubes. Stir. Fill with club soda.
South seas sleeper Throw away the relaxation compact discs and tune in to a most ambient delight. 1 ounce dark rum 2 ounces light rum 1/2 teaspoon honey juice of one lime Fill cocktail shaker with ice. Add rums, honey, and lime. Shake. Strain into a chilled cocktail glass.
Zombie sleepwalker Legend has it that naval men would drink these and then proceed to stumble to the plank after lights out. The result: honorable discharge. 1 ounce dark rum 1 ounce light rum 1 ounce jamaican rum 4 dashes cherry brandy 4 dashes apricot brandy dash papaya juice juice of 1/2 lime 1/2 ounce 150proof rum Pour all rums, brandies, papaya, and lime juices in a zombie glass with cracked ice. Top with 150 proof rum. Stir. Garnish with a cherry and an orange slice. Serve with a long straw.
Planter’s punch Welakaho! Translation: whoopee! Juice of 2 limes 2 teaspoons powdered sugar 2 ounces club soda 2 dashes of angostura bitters 2 1/2 ounces light rum dash of grenadine Mix lime juice, powdered sugar, and club soda in a Collins glass. Add ice cubes. Stir until glass frosts. Add bitters and rum. Stir. Top with grenadine. Garnish with lemon, pineapple, orange slice, and a cherry. Serve with a straw.
Coconut cannon Ball The drink of choice for tropical monkeys before a crosscountry jungle race. 2 ounces gin or vodka 2 ounces coconut milk 1 ounce lemon juice 1 teaspoon sugar dash Curacao Mix liquor of choice, coconut milk, lemon juice, sugar, and Curacao in a cocktail shaker. Shake. Serve in a coconut shell.
Scorpion An enchantingly potent venom. 1 ounce light rum 1 ounce brandy 1 ounce sour mix 3 ounces or ange juice dash angostura bitters 2 ounces crushed ice Mix light rum, brandy, sour mix, orange juice, and bitters in a blender filled with crushed ice. Blend. Serve into a Collins glass.
Neptune’s nuptial I take this mermaid to be my lawful wedded fish. 1 ounce gin 1 ounce whiskey 1 ounce crème de menthe juice of one lemon Fill cocktail shaker with ice. Add gin, whiskey, crème de menthe, and lemon. Shake well. Strain into a chilled cocktail glass.
Hawaiian caress A gentle touch after a long day of sightseeing on maui. 2 ounces Bacardi rum 2 ounces pineapple juice 5 drops maraschino liqueur 1 teaspoon grenadine Pour rum, pineapple juice, maraschino liqueur, and grenadine in a cocktail shaker. Stir. Strain into an old fashioned glass with crushed ice.
Springbok ¾ oz Creme de Menthe ¼ oz Amarula Cream Liqueur Dash of Cream Pour Creme de Menthe into a shot glass. Layer the Amarula gently over the Creme de Menthe. Add layer of Cream.
Rhino 2 cl Kahlua Coffee Liqueur 2 cl Amarula Cream Liqueur 2 cl Cointreau Layer ingredients, in order, into a shot glass. Ignite, burn for a few seconds, and extinguish. Serve.
Mala Mala 125 ml vanilla ice-cream 25 ml Amarula Cream Liqueur 25 ml Brandy Combine all the ingredients in a blender. Blend until smooth. Pour into a glass and garnish.
Gumdrop Cocktail 2 oz Amarula Cream Liqueur 1 oz Butterscotch Schnapps 2 oz Cream 1 dash Blue Curacao Pour the amarula cream liqueur, cream and butterscotch schnapps into a cocktail shaker half-filled with ice cubes. Shake well. Strain into a chilled cocktail glass and pour a dash of blue curacao down two opposite sides of the glass (using a teaspoon).
Amarula Dom Pedro 150 ml Vanilla ice-cream 25 ml Thick cream 2 tots Amarula Cream Liqueur Combine all the ingredients in a blender/shaker. Blend well. Pour into a glass and garnish.
Swinging Safari 2-3 ice cubes 15 ml Vodka 40 ml Cointreau 80 ml Amarula Cream Liqueur Combine all the ingredients in a blender. Blend until smooth. Pour into a glass and garnish.
Kilimanjaro 125 ml Vanilla ice-cream 25 ml Amarula Cream Liqueur 10 ml Peppermint liqueur Combine all the ingredients in a blender. Blend until smooth. Pour into a glass and garnish.
South African Smoothie 1 ½ oz Amarula Cream Liqueur 1 small banana Chocolate ice cream Blend all ingredients in a blender on high power until smooth. Pour into a collins glass, garnish with chocolate shavings and a cherry, and serve.
Elephant Shake 3 - 4 scoops Vanilla ice cream 1 cup milk 2 shots Amarula Cream Liqueuer Combine all the ingredients in a blender. Blend until smooth. Pour into a glass and enjoy this unique a tasteful shake. Remember this is definitely not for kids!
African Lullaby 4 cl Amarula Cream Liqueur 1 cl Coconut Milk 8 cl Milk 2 dashes Nutmeg Combine all ingredients in a blender with one cup crushed ice. Pour into a beer pilsner, garnish with a red cherry, and serve.
Amarula French Toast 1 1/2 oz Amarula Cream 1/2 oz Appleton Estate VX Jamaica Rum 1/2 oz Milk Combine ingredients over ice in cocktail shaker, shake, and pour into glass. Lightly dust with cinnamon and swirl with cinnamon stick or straw.
Aspen Sugar Daddy! 2 oz. Finlandia vodka 1 oz. Amarula Cream Liquor 1 oz. Cointreau ½ oz. pomegranate juice Pomegranate concentrate
Sugar Fresh lime Shake vodka, Amarula, Cointreau, and juice with ice. Rim a martini glass with pomegranate concentrate and sugar. Garnish with lime wedge.
Amarula Cappuccino 1½ oz. Amarula Cream Liqueur 4oz. Coffee or Cappuccino Add Amarula to coffee or cappuccino. Garnish with orange twist.
Citrus Sangria (Red)1 (50.7oz) bottle chilled burgundy (2 regular size bottles)1 ½ C brandy 1 6 oz can frozen orange juice concentrate, thawed, undiluted Grated rind of 4 lemons (optional – we skip this) Juice of 4 lemons ¾ to 1 C sugar (we generally go with 1 cup)1 liter chilled club soda Combine first 6 ingredients, stirring well to dissolve sugar Let it set overnight. Add club soda before serving. Serve over ice. Notes: We have made this a few times, and everyone enjoys it.
White Sangria 2 oranges, sliced white grapes (optional)1 lemon sliced 1 lime sliced 2/3 C brandy ½ C sugar 2 3 inch sticks of cinnamon 2 750 Mil bottles of Chablis 1 quart chilled club soda Mix together all except the club soda Let mixture set for 4 hours or overnight, stirring occasionally. Remove cinnamon sticks and stir in club soda. Serve over ice. Notes: This had an odd aftertaste. We think it might be the fruit rinds. You might consider peeling and slicing. This was not as popular as the Red Sangria
Margarita Mix 2 parts fresh lime juice 1 part fresh lemon juice Sugar to taste
Classic Margarita 2 ounces Don Julio silver tequila 1 ounce Tuaca liqueur1 ounce Citronge (orange liqueur)3 ounces margarita mix Splash of fresh orange juice Mix tequila, Tuaca, Citronge and margarita mix. Pour over ice into margarita glass. Top with splash of orange juice.
Tequila Grill’s Signature Margarita 2 ounces El Tesoro tequila ½ ounce Grand Marnier ½ Cointreau 3 ounces margarita mix Combine all ingredients. Shake with ice in a martini shaker Strain into martini glass.
Raspberry Margarita 2 ounces tequila 1 ounce Triple Sec 2 ounces raspberry puree 4 ounces margarita mix Mix all ingredients with ice in a blender until smooth. Serve in a margarita glass.
Phoenician Gold Margarita 1 ½ ounces Patron tequila 1 ounce Cointreau ½ ounce fresh squeezed lime juice 4 ounces fresh lemonade Combine ingredients in a shaker and mix well. Salt the rim of the glass if desired and pour the drink over ice. Garnish with a lime wedge if desired.
Mint Lemonade 1 cup sugar 1 cup water, plus 3 or 4 cups more 5 sprigs of fresh mint, plus more for garnish 1 1/2 cups fresh squeezed lemon juice (roughly 10 small lemons) several lemon slices for garnish The best way to sweeten lemonade is by making a simple syrup. Bring 1 cup of water to a boil and stir in one cup of sugar until dissolved. Add the mint sprigs* and allow them to steep for 10 – 15 minutes, while the mixture cools. In a large pitcher, combine the lemon juice and simple syrup. Add two cups of water, stir, and taste. Add up to 2 more cups of water, depending on how sweet or strong you like your lemonade. If you will be serving over lots of ice, you may want to keep it on the strong side since the ice will dilute it. Serve over ice with a slice of lemon and a sprig of mint.
Watermelon cooler 1 1/2 lbs (4 cups) sliced seedless watermelon, rind removed 1 cup lemon sorbet 1 lemon, zested 1 1/2 cups cold water watermelon wedges and mint, for garnish In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.
Punch Pineapple juice Cranberry juice Ginger ale Lime sherbet Combine equal parts pineapple and cranberry juice. Add twice the amount of ginger ale to the mixture. Chill and float sherbet on top when serving.
Lemonade Syrup 3 oranges 3 lemons 5 lbs sugar 2 oz citric acid 5 c cold water 5 c boiling water Cut oranges and lemons into eighths (including rind). In a blender, grind up lemon and orange pieces with cold water. In a very large container, mix ground up lemons and oranges with remaining ingredients. Mix well. Refigerate over night. Use a strainer to remove syrup from rinds. Lemonade 2 1/2 c lemonade syrup 1 gallon water
Strawberry Mint Spritzer For the alcoholic version you’ll need: 1 bottle Sake – any kind will do 1 bottle Champagne 1 pint strawberries 6 meyer lemons 3-4 springs of mint Vanilla Stevia Slice your strawberries into vertical slivers, tear mint leaves roughly, and add both to a large pitcher. Squeeze the juice of 6 meyer lemons and gently muddle (muddle = mash) the ingredients using a wooden spoon. Add equal parts sake & champagne, and lots of ice. Squeeze a dropper full of vanilla stevia into each glass before serving. Voila, you’re done!! I’m not drinking this month so I opted for an alcohol free version by simply substituting sparkling mineral water for the sake and champagne. It’s absolutely delicious and will make you feel like a million bucks every time you take a sip! This recipe is great for entertaining too – your guests will be raving about it for weeks!!
Boozy Birthday Cake Shots Yield: 1 shot (but you can make up to 6 at a time in a standard martini shaker)1 ounce cake flavoured vodka (e.g. Pinnacle or Three Olives) 1 teaspoon dry white cake mix 1/2 ounce whipped cream flavoured vodka (e.g. Pinnacle) or chocolate liqueur 1/2 ounce half & half (10.5-18% fat cream) whipped cream (for topping) sprinkles (for topping)Shake all ingredients in a martini shaker with ice and strain into sprinkle-rimmed (optional) shooter or shot glass and top with whipped cream and more sprinkles. Notes: The dry cake mix dissolves right into the drink when you shake it up in the martini shaker, I promise. If you can only find the cake vodka, you can always use more in place of the whipped cream vodka or chocolate liqueur
Christmas punch 2 cups of boiling water 3/4 cup of sugar 1/2 teaspoon of ground cinnamon 1 - 46 oz. Can of pineapple juice, chilled 1 - 32 oz. Bottle of cranberry juice, chilled 1 - 28 oz. Bottle of ginger ale, chilled combine water, sugar and cinnamon in a saucepan, bring to a boil, and stir until sugar dissolves and chill. Combine sugar, syrup, fruit juices and ginger ale. Serve over i ce. Yield 3 3/4 quarts.
Christmas cider 1 gal. Of apple cider 1 - 48 oz. Jar of cranberry juice 4 sticks of cinnamon 1 small pkg. Of red hots candy. Simmer all but red hots for 4 hours. Put candies in glasses, about 1 spoon per glass. Pour liquid over. Serve hot. 1 can of red hawaiian punch 1 small can of frozen lemonade 1 bottle of ginger ale 1 quart of cranberry juice. Combine all the ingredients above in punch bowl and serve.
Christmas fruit punch 1 - 6 oz. Can of frozen orange juice 2 - 6 oz. Cans of frozen limeade 1 - 6 oz. Can of frozen lemonade 1 large can of pineapple juice 1 pint of cranberry juice cocktail 8 cups of cold water 2 quarts of chilled ginger ale 1 quart of plain chilled soda water 1 quart of frozen strawberries mint garnish empty frozen juices, pineapple and cranberry juice, and water in a large container. Let stand until frozen juice is thawed; stir well. Add frozen strawberries. Pour mixture into punch bowl. Add ice cubes. Just before serving, gently pour in ginger ale and soda water. Top with fruit ice ring and sprigs of mint. Fruit ice ring: use any combination of lime, lemon or orange slices. Arrange in pattern in ring mold; add water to cover fruit and freeze. 1 large jar of tang (24 oz.) 3/4 cup of instant tea with lemon 1 1/2 cups of sugar 1 1/2 teaspoons of ground cloves 1 1/2 teaspoons of ground cinnamon to each 1 1/2 cups dry mix add 1 gallon water, 1 gallon apple juice, 1 gallon pineapple juice. Bring to boil, let simmer 15 minutes before serving. Makes 100 servings.
Christmas eve punch 32 oz. Of cranberry juice cocktail 46 oz. Of unsweetened pineapple juice 2 cups of orange juice 2/3 cup of lemon juice 1/2 cup of sugar 1 teaspoon of almond extract mix and freeze; to serve, thaw to slushy consistency and add 1 qt. Ginge rale.
Christmas fruit tea 2 quarts of cranberry juice 1 - 46 oz. Can of frozen lemonade concentrate, thawed & undiluted 2 cups of apple juice 1 cup of orange juice 1/2 teaspoon of cinnamon 1/2 teaspoon of nutmeg 1/2 teaspoon of ginger pour first 5 ingre dients into a 30-cup electric percolator. Place cinnamon, nutmeg and ginger in basket. Perk and let stand 1 hour. Serve hot. Yield: 1 gallon. 2/3 cup of water 2/3 cup of sugar 1 teaspoon of almond extract 1 small can of evaporated milk 1/2 gal. Of vanilla ice cream 2 - 2 liter bottles of slice soft drink cook water and sugar until sugar has dissolved. Add almond and evaporated milk. Refrigerate. At serving time mix 1/2 gallon softened ice cream, and slice into sugar mixture.
27-up christmas bowl 2 pkgs. (10 oz. Each) frozen red raspberries in syrup, partially thawed 1 can (1 lb. 4 1/2 oz.) Chilled crushed pineapple undrained (about 2 1/2 c.) 2 cans (6 oz. Each) frozen lemonade concentrate thawed 42 oz. 7 -up chilled Place raspberries and pineapple in blender; blend well. Pour into punch bowl, stir in lemonade concentrate. Slowly add 7 up. Makes 2 1/2 quarts. 3 quarts of water bring to a boil. Add: 3 family size tea bags (or 9 sm.) 1 tablespoon of whole cloves 1 cinnamon stick cover and steep 30 minutes. Add: 2 cups of sugar 2 cups of orange juice 3 cups of cranberry juice 3 drops of red food color strain spices. Refrigerate leftover tea.
Springbok ¾ oz Creme de Menthe ¼ oz Amarula Cream Liqueur Dash of Cream Pour Creme de Menthe into a shot glass. Layer th e Amarula gently over the Creme de Menthe. Add layer of Cream.
Rhino 2 cl Kahlua Coffee Liqueur 2 cl Amarula Cream Liqueur 2 cl Cointreau Layer ingredients, in order, into a shot glass. Ignite, burn for a few seconds, and extinguish. Serve.
Mala Mala 125 ml vanilla ice-cream 25 ml Amarula Cream Liqueur 25 ml Brandy Combine all the ingredients in a blender. Blend until smooth. Pour into a glass and garnish.
Gumdrop Cocktail 2 oz Amarula Cream Liqueur 1 oz Butterscotch Schnapps 2 oz Cream 1 dash Blue Curacao Pour the amarula cream liqueur, cream and butterscotch schnapps into a cocktail shaker half-filled with ice cubes. Shake well. Strain into a chilled cocktail glass and pour a dash of blue curacao down two opposite sides of the glass (using a teaspoon).
Amarula Dom Pedro 150 ml Vanilla ice-cream 25 ml Thick cream 2 tots Amarula Cream Liqueur Combine all the ingredients in a blender/shaker. Blend well. Pour into a glass and garnish.
Swinging Safari 2-3 ice cubes 15 ml Vodka 40 ml Cointreau 80 ml Amarula Cream Liqueur Combine all the ingredients in a blender. Blend until smooth. Pour into a glass and garnish.
Kilimanjaro 125 ml Vanilla ice-cream 25 ml Amarula Cream Liqueur 10 ml Peppermint liqueur Combine all the ingredients in a blender. Blen d until smooth. Pour into a glass and garnish.
South African Smoothie 1 ½ oz Amarula Cream Liqueur 1 small banana Chocolate ice cream Blend all ingredients in a blender on high power until smooth. Pour into a collins glass, garnish with chocolate shavings and a cherry, and serve.
Elephant Shake 3 - 4 scoops Vanilla ice cream 1 cup milk 2 shots Amarula Cream Liqueuer Combine all the ingredients in a blender. Blend until smooth. Pour into a glass and enjoy this unique a tasteful shake. Remember this is definitely not for kids!
African Lullaby 4 cl Amarula Cream Liqueur 1 cl Coconut Milk 8 cl Milk 2 dashes Nutmeg Combine all ingredients in a blender with one cup crushed ice. Pour into a beer pilsner, garnish with a red cherry, and serve.
Amarula French Toast 1 1/2 oz Amarula Cream 1/2 oz Appleton Estate VX Jamaica Rum 1/2 oz Milk Combine ingredients over ice in cocktail shaker, shake, and pour into glass. Lightly dust with cinnamon and swirl with cinnamon stick or straw.
Alexander Espresso 1 cup Cold water 2 tb Ground espresso coffee 1/2 Cinnamon stick (3" long) 4 ts Crème de Cacao 2 ts Brandy 2 tb whipping cream, chilled Grated semisweet chocolate to garnish Break out your espresso machine for this one or just make really strong coffee with a small amount of water Break cinnamon stick into small pieces and add to hot espresso Allow to cool for 1 minute Add crème de cacao and brandy, and stir gently Pour into cute demitasse cups whip the cream, and float some cream on top of each cup For looks, garnish with grated chocolate or fancy chocolate curls multiply proportions by six and it's perfect for a party Serves 2
Canadian Coffee 1/4 c maple syrup; pure 1/2 c Rye whiskey 3 c Coffee; hot, black, double strength Topping: 3/4 c whipping cream 4 ts Maple syrup; pure Topping: Whip cream with maple syrup just up until soft mounds; set aside Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets Pour in coffee to 1 inch of top; spoon topping over coffee
Alpine Carnival 2 tb Instant coffee 1 ts Vanilla 2 tb Brown sugar 1 ts water 1 /2 c Boiling water /2 c whipping cream, whipped Divide instant coffee and vanilla evenly between two Spanish coffee glasses In a small heavy saucepan, dissolve sugar in the teaspoon of water Over medium heat, stir dissolved sugar until it reaches a full boil Immediately remove from heat and stir in boiling water Divide sugar mixture between coffee glasses and top with a dollop of whipped cream Makes 2 x 6 oz servings
Amaretto Coffee 1 1/2 c warm water 1/3 c Amaretto 1 tb Instant Coffee Crystals Dessert Topping from a pressurized can In a 2-cupmeasure stir together water and instant coffee crystals Micro-cook uncovered, on 100% power for about 4minutes or just till steaming hot Stir in Amaretto Serve in mugs Top each mug of coffee mixture with some dessert topping
Amaretto Coffee/Variation 3/4 c warm water 3 tb Amaretto 11/2tsinstantcoffeecrystals Dessert topping; * see note * Dessert topping should be in a pressurized can In a non-metal mug stir together water and instant coffee crystals Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till mixture is steaming hot Stir in Amaretto Top with pressurized dessert topping
Arabian Coffee 1/2 litre (about 1 pint) water 3 tablespoons coffee 3 tablespoons (or more) sugar 1/4 teaspoon cinnamon 1/4 teaspoon Cardamom 1 teaspoon vanilla or vanilla sugar Mix all ingredients in a saucepan and heat until foam gathers on top Do not pass through a filter Stir it up before you serve it
Black Forest Coffee 6 oz Fresh brewed coffee 2 tb Chocolate syrup 1 tb Maraschino cherry juice Whipped cream Shaved chocolate/chips Maraschino cherries Combine coffee, chocolate syrup, and cherry juice in a cup; mix well Top with whipped cream, chocolate shavings and a cherry
Buttered Rum Coffee 1/3 c Ground coffee 1/4 ts Freshly ground nutmeg 1 1/4 ts Rum extract 1/8 ts Liquid butter flavouring Place coffee and nutmeg in a blender or food processor fitted with a steel blade In a cup, combine remaining ingredients with processor running, add flavourings Stop processor and scrape sides of container with a spatula Process 10 seconds longer Store in a refrigerator Yields: Mix for eight 6 - ounce servings
Cafe Au Lait ( Coffee with Milk ) 1 c Milk 1 c Light cream 3 tb Instant coffee 2 c Boiling water Over low heat or in double boiler, heat milk and cream till hot Mean while, dissolve coffee in boiling water Before serving, beat milk mixture with rotary beater -till foamy Pour milk mixture into one warmed pitcher or server, and coffee in another To serve: Fill cups from both pitchers at the same time, making the streams meet en route Makes 6 servings
Louisiana Cafe Au Lait 2 c Milk Sugar 1 c Louisiana coffee with chicory Put milk in saucepan; bring to a boil Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to taste
Cafe Au Lait Luzianne 2 c Milk 1/2 c Heavy cream 6 c Louisiana coffee w/chicory Combine milk and cream in saucepan; bring just to a boil (bubbles will form around edge of pan), then remove from heat Pour small amount of coffee in each coffee cup Pour remaining coffee and hot milk mixture together until cups are 3/4 full NOTE: Skim milk can be substituted for milk and cream for those who are counting calories
Café au Comn 1 c Cold strong French roast coffee 2 tb Granulated sugar Ds Cinnamon 2 oz Tawny port 1/2 ts Grated orange peel Combine and mix in a blender at high speed Pour into chilled wine glasses
Cafe Cappuccino 1/2 c Instant coffee 3/4 c Sugar 1 c Non fat dry milk 1/2 ts Dried orange peel Crush in mortar and pestle Use 2 T for each cup of hot water
Cafe cappuccino mix 1/2 c Instant coffee 3/4 c Sugar 1 c Non fat dry milk 1/2 ts Dried orange peel(1 bottle) Mash orange peel with a mortar and pestle Stir ingredients together Process in a blender until powdered Use 2 Tablespoons for each cup of hot water makes about 2 1/4 cups of mix
Cafe Con Miel 2 c Prepared coffee, (fresh, instant, or decaf) 1/2 c Milk 4 tb HONEY, more or less to taste 1/8 ts Cinnamon Dash nutmeg or allspice Dash vanilla Heat ingredients in a saucepan, but do not boil Stir well to combine Serve as a light dessert
Cafe De Ola 8 c water 2 sm Cinnamon sticks 3Whole cloves 4 oz Dark brown sugar 1 Square semisweet chocolate or mexican chocolate 4 oz Ground coffee Bring the water to a boil, then add the cinnamon, cloves, sugar, and chocolate when the liquid comes to a boil again, skim off any foam Reduce the heat to low and make sure the liquid does not boil Add the coffee, and let it steep for 5minutes Serve the coffee in an earthenware pot with a ladle
Cafe' Mexicano 1 oz Coffee liqueur 1 ts Chocolate syrup 1 ea Hot coffee 1/2 oz Brandy 1 ea Dash ground cinnamon 1 ea Sweetened whipped cream Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup ormug Fill to the top with hot coffee Top with whipped cream
Cafe Alva Cocoa Amaretto coffee beans 1 tb Vanilla extract 1 ts Almond extract 1 ts Cocoa powder 1 ts Sugar Brew coffee Add flavourings, 1 tsp chocolate and sugar per cup Garnish with whipped cream, chocolate and red candy sprinkles, and a chocolate - covered strawberry on top
Cafe Royale 3/4 c Hot Strong Coffee 4 ts Brandy 1 Sugar Cube Pour coffee into warmed mug Float 2 teaspoons brandy on coffee Put remaining teaspoons brandy into a tablespoon with sugar cube warm spoon over hot coffee with a match, carefully ignite brandy in teaspoon Slowly lower spoon into coffee to ignite floating brandy wait 1 minute after flame has died before drinking
Cafe Vienna Look-alike 1/2 c Instant coffee 2/3 c Sugar 2/3 c Non-fat dry milk 1/2 ts Cinnamon 1 pn Cloves 1 pn Allspice 1 pn Nutmeg Blend in blender until very fine powder Use 2 teaspoons per cup
Caffe Di Cioccolata 1/4 c Instant espresso 1/4 c Instant cocoa 2 c Boiling water Whipped cream Finely shredded orange peel or ground cinnamon Combine coffee and cocoa Add boiling water and stir to dissolve Pour into demitasse cups Top each serving with whipped cream and shredded orange peel Serves 6 to 7
Cajun Coffee 3 c Hot Strong Coffee 6 tb Molasses 6 tb Dark Rum(If Desired) Whipped Cream Nutmeg (Freshly Ground) Combine coffee and molasses in a saucepan Heat, stirring, until molasses is dissolved and coffee is very hot Do not allow to boil If desired place 1 Tbls rum in each mug Add coffee Top with whipped cream; sprinkle with nutmeg Do not stir before drinking
Cappuccino Orange 1/3 c Powdered non-dairy creamer 1/3 c Sugar 1/4 Dry instant coffee 1 Or 2 orange hard candies (crushed) Blend all ingredients together in mixer mix 1 Tb with 3/4 cup hot water Store in airtight jar
Creamy Cappuccino 1/4 c Instant espresso or instant dark-roast coffee 2 c Boiling water 1/2 c Heavy cream, whipped Cinnamon, nutmeg, or finely shredded orange peel Dissolve coffee in boiling water Pour into small, tall cups filling only about half full Offer sugar Now pass whipped cream-- everyone adds a spoonful, dashes It with cinnamon, nutmeg, or orange peel, then folds the cream into coffee
Cappuccino Royale 1/2 c Half-and-half 1/2 c Freshly brewed espresso 2 tb Brandy 2 tb white rum 2 tb Dark creme de cacao Sugar Whisk half-and-half in heavy small saucepan over high heat until frothy, about 3 minutes Divide espresso coffee between 2 cups Add half of brandy and creme de cacao to each cup Re-whisk half-and-half and pour into cups Sweeten to taste with sugar
Cappuccino Shake 1 c Skim milk 1 1/2 ts Instant coffee 2 pk artificial sweetener 2 dr Brandy or rum flavouring 1 ds Cinnamon In a blender, combine milk, coffee, sweetener and extract Blend until coffee is dissolved Serve with a dash of cinnamon For a hot drink, pour into a mug and heat in a microwave
Cardamom-spiced Coffee 3/4 c Ground Coffee 2 2/3 cwater Ground Cardamom 1/2 c Sweetened Condensed Milk Using amounts specified, brew coffee in a dripstyle coffee maker or percolator Pour into 4 cups To each serving, add a dash of ground cardamoman about 2 tablespoons of the condensed milk; stir to blend
Chocolate Almond Coffee 1/3 c Ground coffee 1/4 ts Freshly ground nutmeg /2 ts Chocolate extract /2 ts Almond extract 1/4 c Toasted almonds, chopped Process nutmeg and coffee, add extracts Process 10 seconds longer Place in bowl and stir in almonds Store in refrigerator Makes 8 six ounce servings To brew: Place mix in filter of an automatic drip coffee maker Add 6 cups water and brew
Chocolate Coffee 2 tb Instant coffee 1/4 c Sugar 1 ds Salt 1 oz Squares unsweetened chocolate 1 cwater 3 c Milk Whipped cream In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until chocolate has melted Simmer 4minutes, stirring constantly Gradually add milk, stirring constantly until heated when piping hot, remove from heat and beat with rotary beater until mixture is frothy Pour into cups and sail a dollop of whipped cream on the surface of each Makes 6 servings
Chocolate mint Coffee 1/3 c Ground coffee 1 ts Chocolate extract 1/2 ts Mint extract 1/4 ts Vanilla extract Place coffee in a blender or food processor In a cup, combine extractswith processor running, add extracts Stop and scrape sides of container with spatula Process 10 seconds longer Store in refrigerator Yield: mix for eight 6-ounce servings
Chocolatemint Coffee Float 1/2 c Hot coffee 2 tb Crème de cacao liqueur 1 Scoop Mint chocolate chip ice cream For each serving combine 1/2 cup coffee and 2 tablespoons liqueur Top with scoop of ice cream
Coconut Coffee 2 c Half-and-half 15 oz Can cream of coconut 4 c Hot brewed coffee Sweetened whipped cream Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly Stir in coffee Serve with sweetened whipped cream
Coffee Ice 2 c Brewed espresso 1/4 c Sugar 1/2 ts Ground cinnamon In a saucepan over medium heat, simmer all ingredients just to dissolve Place mixture in a metal dish, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the centre every half hour, until firm but not solidly frozen Just before serving, scrape the mixture with a fork to lighten the texture Makes 4 (1/2 cup) servings
Coffee Soda 3 c Chilled double-strength coffee 1 tb Sugar 1 c Half and half 4 Scoops (1 pint) coffee ice cream 3/4 c Chilled club soda Sweetened whipped cream, 4 Maraschino cherries, Chocolate curls or cocoa, for garnish, optional Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda Garnish as desired with whipped cream, cherries, chocolate curls or cocoa
Creamy Iced Coffee 1 c Chilled brewed coffee, made double-strength 2 tb Confectioners' sugar (rounded tablespoons) 3 c Chopped ice Combine the coffee, sugar, and ice, and blend until creamy
Creamy Irish Coffee 4 c Strong fresh coffee 1/4 c Sugar 1/2 c Irish whiskey 1 c whipping cream 2 tb Sugar 2 tb Irish whiskey Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste Add 1/2 Cup irish whiskey and heat thoroughly but do not boil (Scotch, Bourbon or other Whiskeys could be used)Meanwhile whip 1 cup whipping cream until light Beat in 2 tb Each of sugar and Irish whiskey Pour coffee into mugs or goblets and pipe or spoon Flavoured cream on top
Creamy Irish Coffee 2 1/3 c Irish cream liqueur 1 1/2 c Freshly brewed coffee 1/4 c Heavy cream, slightly sweetened and whipped, optional Divide the liqueur and coffee among two mugs Top with poufs of whipped cream if desired Serve at once
Danish Coffee 8 c Hot coffee 1 c Dark rum 3/4 c Sugar 2 Cinnamon sticks 12 Cloves (whole) In a very large heavy saucepan, combine all the ingredients, cover and keep on low heat for about 2 hours Serve in coffee mugs
Delicious Coffee Milk Shake 2 c Milk 2 tb Sugar 2 ts Instant coffee 3 tb Vanilla ice cream Strong coffee; cold Add ingredients in blender in order given and mix at high speed for 5 minutes or until blended Pour into frosted glass
Di Saronno Coffee 1 oz Di saronno amaretto 8 fl Coffee Whipped cream Blend Di Saronno Amaretto with coffee, then top with whipped cream Serve in Irish Coffee mug
Dinner Party Coffee 3 c Very hot decaffeinated Coffee -- instant OK 2 tb Sugar 1/4 c Rum -- light OR dark Combine very hot coffee, sugar and rum in heated pot makes 4-6 demitasse for 4-6 Double as needed
Dublin Dream 1 tb Instant coffee 1 1/2 tb Instant hot chocolate 1/2 oz Irish cream liqueur 3/4 c Boiling water 1/4 c whipped cream In an Irish coffee glass, place all ingredients except for the whipped cream Stir until well mixed, and garnish with whipped cream
Espresso Romano 1/4 c Finely Ground Coffee 1 1/2 c coldwater 2 Strips Lemon Peel Fill filter section of a steamed-pressure coffeepot with water Place filter in base and screw on top portion of coffeepot Heat over medium heat until coffee begins to bubble into top portion Reduce heat to low and simmer until bubbling stops Serve immediately Garnish with lemon peel
Fireside Coffee Mix - Flavoured Coffee Creamer 2 c Nestlé’s quick 2 c powdered coffee creamer 1/2 c Powdered sugar 3/4 ts Cinnamon 3/4 ts Nutmeg Mix all ingredients & Store in air tight jar To make, mix 4 tsp with one cup hot water
Flavoured Coffees 1/4 c Powder non-dairy creamer 1/3 c Sugar 1/4 c Dry instant coffee 2 TB cocoa Place all ingredients in mixer, beat at high until well blended Store in air tight jar Mix 1 ½ TBS mix with ¾ cup hot water
Flavoured Coffees (mocha)1/4 c Powder non-dairy creamer 1/3 c Sugar 2 tb Cocoa 1/4 c Dry instant coffee Place all ingredients in mixer, beat at high until well blended mix 1 & 1/2 TB mix w/ 3/4 cup hot water Store in air tight jar
Frozen Cappuccino 2 Scoops vanilla frozen yogurt divided 1/2 c Milk 1 T Hershey's choc milk mix 1 1/2 t Instant coffee granules Place 1 scoop frozen yogurt, milk, chocolate milk mix and coffee granules in food processor or blender Process 30 seconds or until smooth Pour into tall glass; top with remaining scoop of frozen yogurt
Gaelic Coffee Black coffee; freshly made Scotch whiskey Demerara (raw brown) sugar Double (heavy) cream; whipped until slightly thick pour the coffee into a warmed glass Add the whisky and the sugar to taste Stir well Pour some lightly whipped cream into the glass over the back of a teaspoon
German Coffee With Whipped Cream 5 c Hot Strong Coffee Sugar (To Taste) Whipped Cream Pour coffee in stemmed glasses and sweeten with sugar Stir until sugar is dissolved Top with whipped cream
Godiva Irish Coffee 1 1/2 oz Godiva Liqueur 3/4 oz Irish Cream Liqueur 4 oz Hot Coffee Pour in mug Stir Garnish with whipped cream
Homemade Coffee Liqueur 4 c Sugar 1/2 c Instant coffee 3 c Water 1/4 ts Salt 1 1/2 c Vodka, high-proof 3 tb Vanilla Combine sugar and water; boil till sugar dissolves Reduce heat to simmer & simmer 1 hour LET COOL Stir in vodka & vanilla Pour up
Hot Baja Coffee 8 c Hot water 3 tb Instant coffee granules 1/2 c Coffee liqueur 1/4 c Crème de Cacao liqueur 3/4 c whipped cream 2 tb Semi-sweet chocolate, grated In slow-cooker, combine hot water, coffee, and liqueurs Cover and heat on LOW2-4 hours Ladle into mugs or heatproof glasses Top with whipped cream and grated chocolate
Easy Iced Cafe Au Lait 2 1/4 c Cold freshly brewed coffee 2 c Milk 2 c Crushed ice Sugar (opt) Blend ingredients Add sugar and continue blending until frothy Pour over ice
Iced Cinnamon Coffee 4 c Strong coffee (use 2 to 4 teaspoons instant to 1 c Boiling water 1 3" stick cinnamon, broken in pieces 1/2 c Heavy cream Coffee syrup Pour hot coffee over cinnamon pieces; cover and let stand about 1 hour Remove cinnamon and stir in cream Chill thoroughly To serve, pour into ice-filled glasses Stir in desired amount of Coffee Syrup If desired, top with sweetened whipped cream and sprinkle with ground cinnamon Use cinnamon sticks And stirrers
Original Iced Coffee 1/4 c Coffee; instant, regular or decaffeinated 1/4 c Sugar or low calorie sweeten 1 l Milk; cold Dissolve instant coffee and sugar in hot water Stir in 1 litre of cold milk and add ice For mocha flavour, use chocolate milk and reduce the sugar to taste For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water Add 1 cup of cold milk and stir
Iced Mocha Cappuccino 1 tb Chocolate syrup 1 c Hot double espresso or very strong coffee 1/4 c Half-and-half 4 Ice cubes Stir the chocolate syrup into the hot coffee until melted In a blender, combine the coffee with the half-and-half and the ice cubes Blend at high speed for 2 to 3minutes Serve immediately in a tall, cold glass This recipe yields 1 serving
Iced mocha chino 1/2 c Brewed espresso, chilled 6 tb Chocolate syrup 1 tb Sugar 1/2 c Milk 1 c Vanilla ice cream or frozen yogurt 1/4 c Heavy cream, softly whipped Cinnamon, chocolate curls or cocoa powder for garnish Place the espresso, chocolate syrup, sugar and milk in a blender, and blend to combine Add the ice cream or yogurt, and blend until smooth Pour mixture into two chilled glasses, and top each with whipped cream and chocolate curls or a dusting of the cinnamon or cocoa
Instant Coffee-Swiss Style Mocha Mix 1/2 c Instant coffee granules 1/2 c Sugar 2 tb Cocoa 1 c Non-fat dry milk powder Combine all and mix well Store mix in an airtight container For each serving: place 1 tbsp + 1 tsp of mix into a cup Add 1 cup boiling water and stir well
International Cappuccino Coffee Mix 6 ts Instant coffee 4 tb Unsweetened cocoa 1 ts Ground cinnamon 5 tb Sugar Whipped cream Mix all ingredients To make a cup of coffee use 1 tablespoon of mixture and place in large mug; pour 1 1/2 cups boiling water over and stir Top with whipped cream To make a smaller cup just cut mixture down to 1/2 tablespoon and 3/4 cup boiling water Serves 10-12
Bailey's Irish Cappuccino 3 oz Bailey's Irish Cream 5 oz Hot coffee Dessert topping, pressurized 1 ds Nutmeg Pour Bailey's Irish Cream into a coffee mug Fill with hot black coffee Top with a single spray of dessert topping Dust dessert topping with a dash of nutmeg
Old Fashioned Irish Coffee 3/4warmwater 2 tb Irish whiskey Dessert Topping from a pressurized can 1 1/2 s Instant Coffee Crystals Brown Sugar To Taste In a non-metal mug combine water and instant coffee crystals Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till steaming hot Stir in Irish whiskey and brown sugar Top with pressurized dessert topping
Bush mills Irish Coffee 1 1/2 fl Bush mills Irish whiskey 1 ts Brown sugar (optional) 1 ds Crème de menthe, green 1 x Strong fresh coffee 1 x whipped cream Pour whiskey into Irish coffee cup and fill to 1/2 inch from top with coffee Add sugar if wanted and mix Top with whipped cream and drizzle crème de menthe on top OPTIONAL - May rim cup with sugar
Instant Creamed Irish Coffee 1 1/2 cup warm water 1 tb Instant Coffee Crystals 1/4 c Irish Whiskey Brown Sugar To Taste Dessert Topping in a pressurized can In a 2-cup measure combine water and instant coffee crystals micro-cook, uncovered, on 100% power about 4minutes or just till steaming hot Stir in Irish whiskey and brown sugar Serve in mugs Top each mug of coffee mixture with some pressurized dessert topping
Quick Irish Coffee 1 ts Sugar 3/4 c Strong black coffee to 1 c Strong black coffee 1 1/2 oz (1 Jigger) Irish whiskey Whipped cream Dissolve sugar in black coffee in an Irish coffee glass or a heat-resistant, non-metallic glass, cup or mug (DO NOT USE A GLASSWITHMETALLIC TRIM) Heat, uncovered, in Microwave Oven 1 to 2 minutes or until hot Stir in Irish whiskey Carefully float a spoonful of whipped cream on top
Kahlua Irish Coffee 2 oz Kahlua or coffee liqueur 2 oz Irish whiskey 4 c Hot coffee 1/4 c whipping cream, whipped Pour one-half ounce coffee liqueur in each cup Add one-half ounce Irish whiskey to each cup Pour in steaming freshly-brewed hot coffee and stir Gently spoon two heaping tablespoonful of whipped cream on top of each Serve HOT Serves 4
Irish Coffee Milkshake 1/2 c Skim milk 1/2 c Plain low-fat yogurt 2 ts Sugar 1 ts Instant coffee powder 1 ts Irish whiskey In blender at low speed, blend all ingredients about 30 seconds Pour into glass
Another Irish Coffee 1 c Coffee [strong & black] 1 1/2 oz Irish whisky 1 ts Sugar 1 tb whipped cream Mix coffee, sugar, and whiskey in a large mug or cup Microwave on high [100%] until hot 1 to 2 min and top with the whipped cream
Maraschino Coffee 1 c Black coffee 1 oz Amaretto Whipped topping 1 Maraschino cherry Fill coffee mug or cup with hot coffee Stir in amaretto Top with pressurized dessert topping and cherry Serve with teaspoon
Italian coffee with Chocolate 2 c Hot Strong Coffee 2 c Hot Traditional Cocoa Whipped Cream Granted Orange Peel Combine 1/2 cup coffee and 1/2 cup cocoa in each 4mugs Top with whipped cream; sprinkle with orange peel
Italian Mocha Espresso 1 Cup instant coffee 1 Cup sugar 4 1/2 Cup non-fat dry milk 1/2 Cup cocoa Stir ingredients together Process in a blender until powdered Use 2 Tablespoons to one small cup of hot water Serve in demitasse cups Makes about 7 cups of mix
Kahlua Coffee 6 c Hot coffee 1 c Chocolate syrup 1/4 c Kahlua 1/8 ts Ground cinnamon Whipped cream Combine coffee, chocolate syrup, Kahlua, and cinnamon in a large container; stir well Serve immediately Top with whipped cream Yield: 7 1/2 cups8
Kahlua Kioki Coffee 1 oz Kahlua 1/2 oz Brandy 1 c Hot coffee 1 x whipped cream Add Kahlua and brandy to coffee and garnish with whipped cream
Loco Cocoa Mocha 3/4 oz Kahlua 1/2 c Hot coffee -- HAZELNUT 1 ts Nestle Quick 2 tb Half and half -- (optional) Combine all ingredients in your favourite cup and stir Garnish with a donut of your choice
Maple Coffee 1 c Half-and-half 1/4 c Maple syrup 1 c Hot brewed coffee Sweetened whipped cream Cook half-and-half and maple syrup in a saucepan over medium heat, stiffing constantly, until thoroughly heated (do not boil) Stir in coffee, and serve with sweetened whipped cream
Mexican Spiced Coffee 3/4 c Brown sugar, firmly packed 6 Cloves 6 Julienne slices orange zest 3 Cinnamon sticks 6 tb Coffee (NOT instant) In a large saucepan, heat 6 cups of water with the brown sugar, cinnamon sticks, and cloves over moderately high heat until the mixture is hot, but do not let it boil Add the coffee, bring the mixture to a boil, and boil it, stirring occasionally, for 3 minutes Strain the coffee through a fine sieve and serve in coffee cups with the orange zest
Mocha Coffee 1 c Instant coffee crystals 1 c Hot chocolate or cocoa mix 1 c Non-dairy creamer 1/2 c Sugar Combine all ingredients; mix thoroughly Store in a tightly- covered jar To serve; put 1 1/2 to 2 tablespoons into a cup or mug Stir in boiling water to fill cup Makes 3 1/2 cups coffee mix or about 25 or more servings
Mocha coffee mix 1/4 c Powdered non-dairy creamer 1/3 c Sugar 1/4 c Dry instant coffee 2 tb Cocoa Place all ingredients in mixer, beat at high until well blended mix 1 1/2 T mix with 3/4 c hot water Store in airtight jar
Mocha Flavoured Coffee 1/4 c non-dairy creamer dry 1/3 c Sugar 1/4 c Dry instant coffee 2 Tblsp cocoa Place all ingredients in mixer, beat at high until well blended mix 1 1/2 Tblsp mix with 3/4 cup hot water Store in air tight jar 14 servings
Mocha Frappe 18 Ice cubes (up to 22) 7 oz Double strength coffee, chilled 1/4 c Chocolate sauce (or syrup) 2 T Vanilla Syrup Whipped Cream (garnish) Place ice, coffee, chocolate sauce, and syrup in a blender Blend until smooth Pour into a large, tall (chilled) glass Garnish with dollop of whipped cream or scoop of your favourite ice cream Makes one 16 oz frappe
Nightcap Coffee Mix 2/3 c Non dairy coffee creamer 1/3 c Instant coffee granules 1 /3 c Granulated ed sugar 1 ts Ground cardamom 1/2 ts Ground cinnamon Combine all ingredients in a medium bowl; stir until well blended Store in airtight container Yields 1 1/3 cups coffee mix To serve: spoon 1 heaping tablespoon coffee mix into 8 ounces hot water Stir until well blended
Orange Cinnamon Coffee 1/4 c Ground coffee 1 tb Grated orange peel 1/2 ts Vanilla extract 1 1/2 Cinnamon sticks Place coffee and orange peel in blender or food processor fitted with steel blade with processor running, add vanilla Stop and scrape sides of container with a spatula Process 10 seconds longer Place mix in a small bowl and stir in cinnamon sticks Store in refrigerator Yields: Mix for eight 6 ounce servings
Pluto Coffee 12 oz Fresh ground coffee, preferably chocolate mint, or Swiss chocolate 2 oz Or more 151 Rum 1 Large scoop whipped cream 1 oz Haagen-Dazs Liqueur or Baileys Irish Cream 2 tb Chocolate syrup Fresh grind the coffee we use either the Swiss chocolate or the chocolate mint coffee Brew In a large mug, put the 2+ oz of 151 rum in the bottom(have a little to taste test if you wish!) Pour the hot coffee into the mug 3/4 of the way up Add the hagen daz or Bailey's Irish Cream Stir Top with the fresh whipped cream and drizzle chocolate syrup
Praline Coffee 3 c Hot brewed coffee 3/4 c Half-and-half 3/4 c Firmly packed lt brown sugar 2 tb Butter or margarine 3/4 c Praline liqueur Sweetened whipped cream Cook first 4 ingredients in a large saucepan over medium heat, stirring constantly, until thoroughly heated (do not boil) Stir in liqueur; serve with sweetened whipped cream
Turkish Coffee 3/4 c water 1 tb Sugar 1 tb Pulverized Coffee 1 Cardamom Pod Combine water and sugar in an ibrik or small saucepan Bring to a boil; then remove from heat and add coffee and cardamom Stir well and return to heat when coffee foams up, remove form heat and let grounds settle Repeat twice more Pour into cups; let grounds settle before drinking
Vanilla Almond Coffee 1/3 c Ground coffee 1 ts Vanilla extract 1/2 ts Almond extract 1/4 ts Anise seeds Place coffee in a blender or food processor fitted with a steel blade In cup, combine remaining ingredients With processor running, add flavourings Stop and scrape sides of container with spatula Process 10 seconds longer Store in refrigerator Yields: mix for eight 6 ounce servings
Viennese Coffee 4 oz Semisweet Chocolate 1 tb Sugar 1/4 c whipping Cream 4 c Hot Strong Coffee Whipped Cream Grated Orange Peel Melt chocolate in a heavy saucepan over low heat Stir in sugar and whipping cream Beat in coffee with a whisk, 1/2 cup at a time; continue to beat until frothy Top with whipped cream and sprinkle with orange peel
Viennese Coffee Mix 2/3 c (scant) dry instant coffee 2/3 c Sugar 3/4 c Powdered non-dairy creamer 1/2 ts Cinnamon Ds Ground allspice Ds Cloves Ds Nutmeg 4 ts with 1 cup hot water Mix all ingredients & store in airtight jar mix
Cinnamon Spiced Coffee 1/3 c Instant coffee 3 tb Sugar 8 Whole cloves 3 Inches stick cinnamon 3 cup water Whipped cream Ground cinnamon Combine 1/3 cup instant coffee, 3 tablespoons sugar, cloves, stick cinnamon, and water Cover, bring to boiling Remove from heat and let stand, covered, about 5 minutes to steep Strain Pour into cups and top each with spoonful of whipped cream; dash lightly with cinnamon Fun to serve with cinnamon sticks as muddlers makes 4 to 6 servings
West Indies Coffee (made with Brown Sugar-yum)3 1/2 c Milk 1/4 c Instant coffee 1/4 c Brown sugar 1 ds Salt Bring milk just to boiling Pour over coffee, brown sugar, and salt, stirring to dissolve Serve in mugs Makes between 4 and 5 servings
Viennese Coffee 20 servings 2/3 cup dry instant coffee 2/3 cup sugar 3/4 cup powdered non-dairy creamer 1/2 tsp cinnamon Dash each of ground allspice, cloves, and nutmeg Mix all ingredients & Store in air tight jar To make, mix 4 tsp with one cup hot water
Sangria 1 750 ml bottle of dry red wine 1 lemon, cut into wedges 1 orange, cut into wedges 2 tablespoons sugar 1 shot brandy 2 cups ginger ale, 7-Up or club soda Pour the wine, fruit, sugar and brandy into a ceramic or glass pitcher, stir and chill overnight Before serving, add the soda Pour over ice Garnish with a fruit wedge Note: You can add any fruit you like or throw in a shot or two of triple sec If you don't have time to prepare the drink ahead of time, mix up a pitcher quickly using wine that's already been chilled
Sugar Daddy! 2 oz. Finlandia vodka 1 oz. Amarula Cream Liquor 1 oz. Cointreau ½ oz. pomegranate juice Pomegranate concentrate Sugar Fresh lime Shake vodka, Amarula, Cointreau, and juice with ice. Rim a martini glass with pomegranate concentrate and sugar. Garnish with lime wedge.
Amarula Cappuccino 1½ oz. Amarula Cream Liqueur 4oz. Coffee or Cappuccino Add Amarula to coffee or cappuccino. Garnish with orange twist.
Bloody Mary 1 1/2 ounces vodka (or peppered vodka for spice) 3 ounces tomato juice 1/2 ounce lemon juice dash or two Tabasco sauce dash or two Worcestershire sauce pinch of celery salt pinch of pepper dab of horseradish Chill a cocktail shaker. Add vodka, tomato juice, lemon juice, Tabasco sauce, and Worcestershire sauce. Add salt, pepper, and horseradish to taste. Pour into a chilled Collins glass or beer mug. Garnish with a lime slice or a celery stalk. Also preferred as garnishes: pickled green beans, okra pods, and garlic stuffed olives.
Peach fuzz 3 ripened peaches 6 ounces pink lemonade 6 ounces vodka ice cubes to fill blender Put pea ches, pink lemonade, vodka, and ice in a blender. Blend until iced is crushed. Place in freezer for four hours. Scoop into highball glasses.
Vodka mint 6 ounces frozen limeade 6 ounces vodka 17 mint leaves Combine limeade, vodka, and mint leaves with en ough ice to fill blender. Blend at highest speed until slushy. Pour into cocktail glasses. Top with thin slices of lime and mint leaves.
Bloody bull 10 1/2 ounces consommé 24 ounces tomato juice 3 tablespoons lemon juice 2 tablespoons Worcestershire sau ce 1 teaspoon celery salt 1 teaspoon garlic salt 2 teaspoons salt 9 ounces vodka Mix all ingredients in a pitcher. Serve in highball glasses with ice.
Milk punch 8 ounces cold milk 1/2 ounce bourbon 3/4 ounce crème de cacao Fill cocktail shaker with ice. Add milk, bourbon, and crème de cacao. Shake. Pour into a goblet.
Coffee flip 1 ounce cognac 1 ounce tawny port 1 small egg 1 teaspoon sugar Fill cocktail shaker with ice. Add cognac, port, egg, and sugar. Shake. Strain into a chilled delmonico glass. Dust with nutmeg.
Brandied flip 1 ounce brandy 1 ounce apricot flavoured brandy 1 small egg 1 teaspoon sugar Fill cocktail shaker with ice. Add brandies, egg, and sugar. Shake. Strain into a chilled delmonico glass. Dust with nutmeg.
Madeira mint flip 1 1/2 ounces Madeira 1 ounce chocolate mint liqueur 1 small egg 1 teaspoon sugar Fill cocktail shaker with ice. Add Madeira, liqueur, egg, and sugar. Shake. Strain into a chilled delmonico glass. Dust with nutmeg.
Polynesian pick me up 4 ounces pineapple juice 1 1/2 ounces vodka 1/2 teaspoon curry powder 1/2 teaspoon lemon juice 1 tablespoon cream 2 dashes Tabasco sauce 4 ounces crushed ice Pour all ingredients into a blender. Blend for 10 seconds on high speed. Pour into a chilled old fashioned glass. Dust with cayenne pepper.
Citronella cooler 1 ounce citrus vodka dash of lime juice 2 ounces chilled lemonade 1 ounce chilled cranberry juice Build vodka, lime juice, lemonade, and cranberry juice in a Collins glass. Top with a squeeze of fresh lime.
May blossom fizz 1 teaspoon grenadine 1/2 ounce lemon juice 1 ounce club soda 2 ounces punch Fill cocktail shaker with ice. Add grenadine, lemon juice, club soda, and punch. Shake. Strain into an old-fashioned glass. Top with soda.
Sangria 1/5 dry red wine 1 ripe peach 6 slices lemon 1/2 ounce cognac 1 ounce triple sec 1 ounce maraschino liqueur 1 tablespoon sugar 1 whole orange 6 ounces chilled club soda Pour wine into a glass pitcher. Add peeled and sliced peach and lemon slices. Add cognac, triple sec, maraschino liqueur, and sugar. Stir to dissolve sugar. Carefully place the orange in the pitcher. (see below.) Let mixture marinate at room temperature for at least 1 hour. Add soda and 1 tray of ice cubes to pitcher. Stir. Pour into wine goblets. (fo r orange: cut orange peel into one long strip, beginning at stem end and continuing until spiral reaches bottom of fruit. Make sure to expose the fruit while cutting. Leave peel attached to orange bottom to suspend fruit in pitcher.)
Mexican wedding 1 1/2 ounces sherry 1 egg 1 teaspoon powdered sugar drop of Tabasco sauce or dash of cayenne pepper Fill cocktail shaker with sherry, egg, powdered sugar, and Tabasco sauce or cayenne pepper. Shake. Strain into a cocktail glass.
Peach mimosa 1 ounce peach schnapps orange juice champagne Pour peach schnapps into a champagne flute. Add enough orange juice to fill half of the glass. Top with champagne.
Peach bellini 1 peeled and pitted peach champagne Puree peach and place in a champagne flute. Add champagne.
Twist of a Screwdriver 3 1/2 cups orange juice 4 ounces vodka 2 teaspoons lemon juice 2 teaspoons triple sec Combine all ingredients in a pitcher. Stir. Chill in refrigerator. Pour into highball glasses with ice. Garnish with orange slices.
Perfect peach julep 1 medium fresh chilled peach 2 ounces bourbon crushed ice mint sprigs Peel, pit, and slice peach. Puree the peach in a blender. Add sugar and process. Stir in bourbon. Pour over crushed ice in silver julep cup. Garnish with mint springs.
Bay breeze 1 ounce vodka splash of pineapple juice splash of cranberry juice Pour vodka into a highball glass with ice. Splash with juices.
Sea breeze 1 1/2 ounces gin 3/4 ounce apricot flavoured brandy 1/4 ounce grenadine 1 ounce lemon juice club soda mint sprigs Build gin, brandy, grenadine, and lemon juice in a highball glass. Add ice. Fill with club soda. Add mint sprigs.
Cape cod 1 1/2 ounces vodka 1/2 ounce lime juice 1 ounce cranberry juice 1/2 teaspoon sugar Fill cocktail shaker with ice. Add vodka, juices, and sugar. Shake. Strain into cocktail glass.
Bloody Maria 1 1/2 ounces tequila 2 dashes Worcestershire sauce sprinkle of salt sprinkle of pepper sprinkle of celery salt tomato juice Build tequila and Worcestershire sauce in a double old-fashioned glass. Sprinkle salt, pepper, and celery salt. Fill with tomato juice and ice.
Azalea cocktail 3/4 ounce lime juice 3/4 ounce pineapple juice 2 1/4 ounces gin 4 dashes grenadine Fill cocktail shaker with ice. Add juices, gin, and grenadine. Shake. Strain into a cocktail glass. (this drink can be made frothier by adding 1 1/2 ounces heavy whipping cream. If adding heavy whipping cream, use a goblet as glassware.)
Ramos gin fizz 1 1/2 ounces gin 2 tablespoons cream 1/2 ounce lemon juice 1 egg white 1 tablespoon powdered sugar 3 to 4 drops of orange flower water 1/2 ounce lime juice 1/4 ounce club soda Fill cocktail shaker with ice. Add gin, cream, lemon juice, egg white, powdered sugar, orange flower water, and lime juice. Shake. Strain into a goblet. Top with chilled club soda.
Clam digger 1 1/2 ounces vodka 3 ounces clam juice 3 ounces tomato juice dash of Tabasco sauce dash of Worcestershire sauce salt and pepper to taste Fill a highball glass with ice. Pour in all ingredients. Stir. Garnish with a lime slice.
Summer rain 3 ounces cranberry liqueur apple juice lime wedge Pour cranberry liqueur into a highball glass half-filled with ice. Top with apple juice. Add a squeeze of lime. Stir. Garnish with a lime slice.
Sunrise mimosa 1 tablespoon apricot nectar 1 tablespoon orange juice 2 ounces champagne Pour apricot nectar and orange juice into a cham pagne flute. Slowly add champagne. Garnish with an orange slice or two raspberries.
Champagne 4 scoops lemon sorbet 2 ounces citrus vodka 2 ounces champagne Put lemon sorbet into a blender. Blend on low speed, slowly adding vodka. Add champagne. Pour into chilled highball glasses. Garnish with fresh mint.
Red rooster 1 1/4 ounces 151proof rum 1/2 ounce crème de noyaux 6 ounces guava juice splash of grenadine Build in a Collins glass with ice.
Russian brunch 8 ounces vodka 12 ounces orange juice 8 ounces champagne Pour vodka and orange juice into a blender with ice. Pour into a large pitcher. Add champagne. Stir. Pour into goblets.
Country club cooler 1/2 teaspoon grenadine 2 ounces club soda 2 ounces dry vermouth ginger ale Pour grenadine and club soda into a highball glass. Stir. Fill glass with cracked ice. Add dry vermouth. Fill with ginger ale. Garnish with lemon and orange peel spirals.
Pineapple cooler 2 ounces pineapple juice 1/2 teaspoon powdered sugar 2 ounces club soda 2 ounces dry white wine ginger ale Pour pineapple juice, powdered sugar, and club soda in a highball glass. Stir. Fill glass with cracked ice. Add white wine. Fill with ginger ale. Garnish with lemon and orange peel spirals or pineapple chunks.
Passion fruit cooler 1 ounce orange juice 1/2 ounce lemon juice 1/2 ounce gin 1 1/2 ounces light rum 3 ounces passion fruit nectar Fill cocktail shaker with ice. Add juices, gin, rum, and passion fruit nectar. Shake. Strain into a highball glass with ice.
Brunch punch 3 quarts chilled tomato juice 1 litre light or dark rum 2 1/2 teaspoons Worcestershire sauce 5 ounces lemon or lime juice salt and pepper to taste Combine all ingredients into a large pitcher. Stir. Pour into a punch bowl with a block of ice. Garnish with thinly sliced lemons and limes.
Apricot fizz 1 ounce lemon juice 3/4 ounce lime juice 1 teaspoon sugar 1 1/2 ounces apricot flavoured brandy clu b soda Build ingredients in a highball glass. Fill with ice. Top with club soda.
Fraise fizz 1 1/2 ounces gin 1 ounce fraise liqueur 1/2 ounce fresh lemon juice 1 teaspoon sugar club soda Fill cocktail shaker with ice. Add gin, fraise liqueur, lemon juice, and sugar. Shake. Strain into a highball glass. Fill with ice. Top with soda. Garnish with a lemon twist and a strawberry.
Grand royale fizz 1/2 ounce orange juice 1 ounce lime juice 1 teaspoon sugar 2 ounces gin 1/4 ounce maraschino liqueur 1/2 oun ce cream club soda Fill cocktail shaker with ice. Add orange juice, lime juice, sugar, gin, maraschino liqueur, and cream. Shake. Strain into a highball glass. Fill with ice and club soda.
Apricot cream spritz 6 ounces milk 4 ounces apricot nectar 2 tablespoons apricot flavoured brandy sparkling wine Fill chilled cocktail shaker with milk, apricot nectar, and apricot flavoured brandy. Stir until smooth. Pour into 6 red wine glasses. Add equal amounts of wine into each glass.
Frosty sour 12ounce can frozen lemonade concentrate 1 tablespoon frozen orange juice concentrate 6 ounces bourbon 12 ounces crushed ice Put lemonade and orange juice concentrate, bourbon, and ice in a blender. Blend until liquefied. Strain into sour glasses. Garnish with orange slices and cherries.
Mango cooler 1 1/2 ounces vodka 1 1/2 ounces orange juice 1/2 ounce lemon juice 1/2 ounce cointreau 3 ounces mango nectar Build ingredients in a highball glass. Fill glass with ice. Garnish with a mango slice.
Ojen frappe 1 ounce ojen 1/3 ounce sugar syrup Fill cocktail shaker with ice. Add ojen and sugar syrup. Shake. Pour into a highball glass.
Ojen cocktail 2 1/2 ounces ojen 2 dashes peychaud bitters Fill cocktail shaker with ice. Add ojen and bitters. Stir. Strain into cockta il glass.
Absinthe frappe 1/3 ounce sugar syrup 1 1/2 ounces pernod Pour sugar syrup and pernod into a chilled high ball glass with crushed ice. Stir vigorously until frost appears on sides of glass.
Ambassador’s 32 ounces prepared dairy eggnog 6 ounces cognac 3 ounces Jamaican rum 3 ounces crème de cacao Pour all ingredients into a punch bowl. Stir. Dust each serving with nutmeg.
Morning call cocktail 1 ounce pastis 3/4 ounce fresh lemon juice 3/4 ounce maraschino liqueur Fill cocktail shaker with ice. Add pastis, lemon juice, and maraschino liqueur. Shake. Strain into a cocktail glass.
Pernod classique 1 ounce pernod 5 ounces water 2 ice cubes Pour the pernod in a tall glass. Add the water and ice cubes. Stir.
Iced Danish Mary 1 1/2 ounces aquavit bloody Mary mix (store bought or freshly mixed; see below.) Pour aquavit into a double old -fashioned glass with ice. Add bloody Mary mix.
Bloody Mary mix 2 46ounce cans tomato juice or v8 juice* 1 teaspoon coarsely ground fresh black pepper 1 tea spoon celery salt 4 ounces lemon juice 1 5ounce bottle Worcestershire sauce Tabasco sauce to taste (for heat) salt to taste Mix all ingredients thoroughly in a pitcher. Refrigerate. * if you like it hot, use spicy v8.
Madras 1 1/2 ounces vodka 4 ounces cranberry juice 1 ounce orange juice Pour vodka and juices into a highball glass with ice. Garnish with a lime wedge.
Breakfast cocktail 2 ounces gin 1/2 ounce grenadine 1 egg white Fill cocktail shaker with ice. Add gin, grenadine, and egg white. Shake . Strain into a chilled cocktail glass.
Breakfast eggnog 1 egg 2 ounces brandy 1/2 ounce orange Curacao 3 ounces milk Fill cocktail shaker with ice. Add egg, brandy, Curacao, and milk. Shake. Strain into a tumbler or goblet. Dust with nutmeg.
13Good morning fizz 1 ounce lemon juice 1 teaspoon sugar 2 ounces gin 1/2 ounce anisette 1 egg white Fill cocktail shaker with ice. Add lemon juice, sugar, gin, anisette, and egg white. Shake. Strain into a highball glass. Fill with ice and soda.
Rose in June fizz 1 1/2 ounces gin 1 ounce framboise liqueur 1 1/2 ounces orange juice 1 ounce fresh lime juice Fill cocktail shaker with ice. Add gin, framboise liqueur, and juices. Shake. Strain into a highball glass. Fill with ice and soda.
Sherry flip 1 egg 1 teaspoon sugar 1 1/2 ounces sherry 1/2 ounce cream (optional) 1/4 ounce light crème de cacao (optional) Fill cocktail shaker with ice. Add egg, sugar, sherry and optional ingredients, if desired. Shake. Strain into a cocktail glass.
Bird of paradise fizz 1 1/2 ounces gin 1/2 ounce lemon juice 1/2 ounce blackberry brandy 1/2 ounce sugar syrup 1 egg white 4 ounces club soda Fill cocktail shaker with ice. Add gin, lemon juice, blackberry brandy, sugar syrup, and egg white. Shake. Strain into highball glass. Fil l with club soda and ice.
Sparkling strawberry 2 ounces orange juice 2 ounces strawberries 1/2 ounce strawberry syrup 4 ounces champagne Blend orange juice, strawberries, and strawberry syrup in a blender until smooth. Pour into a cocktail glass. Top with champagne. Garnish with a strawberry and an orange slice.
Breakfast martini 1 1/2 ounces gin 3/4 ounce lemon juice 3/4 ounce cointreau 1 teaspoon light marmalade Fill cocktail shaker with ice. Add gin, lemon juice, cointreau, and light marmalade. Shake. Strain into a chilled martini glass.
Champagne blues 1/5 blue Curacao 8 ounces lemon juice 4/5 dry champagne peel of two lemons Chill all ingredients. Pour Curacao and lemon juice into a punch bowl (with no ice). Stir. Add champagne. Stir gently. F loat lemon peels in the bowl.
Champagne punch 4 fifths iced brut champagne 5 ounces iced kirsch liqueur 5 ounces cream sherry 4 ounces iced lemon juice 16 ounces iced orange juice Pour all ingredients into a chilled champagne bowl. Stir.
Champagne du 1 ounce vanilla ice cream 2 dashes maraschino liqueur 4 dashes orange Curacao 2 dashes cognac champagne Pour ingredients into chilled deep saucer champagne glass. Fill with champagne. Garnish with fruits in season.
Champagne flip 1 egg yolk 1/2 teaspoon sugar 3 ounces champagne 1/4 ounce brandy Fill cocktail shaker with ice. Add egg yolk, sugar, and champagne. Shake. Strain into a cocktail glass. Float brandy on top.
Sangria especiale 2/5 red wine 1/5 champagne 4 ounces gin 4 ounces cognac sugar to taste juice of 2 oranges juice of 2 lemons Pour ingredients into a punch bowl. Stir. Add ice. Garnish with orange and lemon slices.
White grape, 48 ounces unsweetened white grape juice 6 ounces frozen tangerine juice concentrate, thawed 8 ounces club sod a 3 ounces brandy 2 ounces lemon juice 1/5 sweet sparkling wine thin slices of tangerine Pour ingredients into a punch bowl over a block of ice. Stir. Cover punch bowl and refrigerate until cold. Add sparkling wine prior to serving. Float tangerine slices.
Champagne sherbet 24 ounces chilled pineapple juice 2 ounces lemon juice 1 quart pineapple sherbet 1/5 chilled champagne Pour juices into a punch bowl. Add sherbet just prior to serving. Add champagne. Stir.
Champagne punch Juice of 12 lemons powdered sugar 8 ounces maraschino liqueur 8 ounces triple sec 16 ounces brandy 2/5 chilled champagne 16 ounces club soda 16 ounces strong tea, optional Add enough powdered sugar to sweeten lemon juice in a small bowl. Pour mixture in punch bowl over ice. Stir. Add maraschino liqueur, triple sec, brandy, champagne, club soda, and strong tea, if desired. Stir. Decorate with seasonal fruits.
Baccio punch 16 ounces champagne 16 ounces grapefruit juice 16 ounces dry gin 4 ounces anisette sugar to taste 16 ounces mineral water Pour ingredients into a punch bowl. Stir well. Surround bowl with ice cubes. Decorate with fruit. Serve in goblets. Garnish with several grapes.
14Hot gold 6 ounces warmed orange juice 3 ounces amaretto Pour orange juice into a large mug. Ad d amaretto. Stir with a cinnamon stick.
Coffee cooler 1 1/2 ounces vodka 1 ounce cream 1 ounce coffee liqueur 1 teaspoon sugar 4 ounces cold black coffee 1 small scoop coffee ice cream Fill cocktail shaker with ice. Add vodka, cream, coffee liqueur, sugar, coffee, and coffee ice cream. Shake. Strain into a highball glass.
Bulldog highball 1 1/4 ounces orange juice 2 ounces gin ginger ale Build orange juice and gin in a highball glass with ice. Fill with ginger ale.
Ginger fizz 1 ounce lemon juice 1 teaspoon sugar 1 1/2 ounces gin ginger ale Fill cocktail shaker with ice. Add lemon juice, sugar, and gin. Shake. Strain into a highball glass with ice. Fill with ginger ale.
Morning fizz 2 ounces blended whiskey 1/2 egg white 1/2 ounce lemon juice 1 teaspoon sugar 1/2 teaspoon pernod chilled club soda Fill cocktail shaker with ice. Add whiskey, egg white, lemon juice, sugar, and pernod. Shake. Strain into a tall glass. Add splash of soda Fill glass with ice. Stir.
Robert e. Lee cooler 1/2 teaspoon sugar 2 ounces club soda 3/4 ounce lime juice 1/4 ounce pastis 1 1/2 ounces gin ginger ale Dissolve sugar in club soda in a Collins glass. Add ice. Build lime juice, pastis, and gin. Fill with ginger ale. Garnish with lemon and orange spirals.
Orange oasis 1 1/2 ounces gin 1/2 ounce cherry liqueur 4 ounces orange juice ginger ale Build gin, cherry liqueur, and orange juice in a Collins glass with ice. Fill with ginger ale. Garnish with an orange slice.
Strawberry sparkle 1 cup sliced fresh strawberries 2 ounces frozen strawberry daiquiri fruit juice concentrate, thawed 6 ounces chilled champagne 4 ounces chilled lemon flavoured sparkling water Put fresh strawberries into a blender. Blend until smooth. Pour strawberry puree into a glass pitcher. Add juice concentrate. Stir well. Cover and refrigerate. Prior to serving, stir in champagne and sparkling water. Pour into chilled champagne flutes. Garnish with fresh strawberries, if desired.
Strawberry cranberry 2 ounces vodka 4 ounces sliced frozen strawberries, in syrup, partially Thawed 4 ounces cranberry juice cocktail 3 ounces ice Pour vodka, frozen strawberries, cranberry juice, and ice in a blender. Blend until smooth. Pour into a large goblet. Garnish with a whole strawberry and a mint sprig.
Affair 2 ounces strawberry schnapps 2 ounces cranberry juice 2 ounces orange juice club soda (optional) Pour schnapps, cranberry juice, and orange juice in a highball glass with ice. Stir. Top with club soda, if desired.
Frozen mint julep 2 ounces bourbon 1 ounce lemon juice 1 ounce sugar syrup 6 mint leaves 6 ounces crushed ice Muddle bourbon, lemon juice, sugar syrup, and mint leaves in glass. Pour mixture and ice into a blender. Blend at high speed for 15 or 20 seconds. Pour into a chilled highball glass. Garnish with a mint sprig.
Lake breeze 4 ounces cranberry juice 2 ounces pineapple juice 1 teaspoon coconut liqueur lemon lime soda Fill cocktail shaker with ice. Add juices, liqueur, and soda. Shake. Strain into a Collins glass with ice. Fill with soda.
Fancy fix Juice of 1/2 lemon or lime 1 teaspoon powdered sugar 1 teaspoon water 2 1/2 ounces champagne Squeeze juice of lemon or lime into a Collins glass. Add sugar and water. Stir. Fill glass with shaved ice. Add champagne. Stir well. Garnish with a slice of lemon and a straw.
Pimm’s cup 2 parts lemonade or ginger beer (bartender’s choice) 1 part pimms no.1 slice of vodka soaked orange; cucumber; lemon; Apple; a strawberry Pour lemonade into a highball glass with ice. (use a pitcher if making more than one drink.) Add pimm’s cup no. 1. Drop in vodka soaked fruit. Garnish with a mint sprig.
Pisco sour 1 1/2 ounces pisco brandy 1/2 ounce lemon juice 1 teaspoon sugar 1/2 egg white dash of angostura bitters Fill cocktail shaker with ice. Add pisco brandy, lemon juice, sugar, egg white, and bitters. Shake. Strain into a cocktail glass.
15Mango batida 1 ounce orange juice 2 1/4 ounces mango juice 1 1/2 ounces cachaca Pour juices and cachaca into a cocktail shaker. Shake. Pour into highball glass with crushed ice. Stir.
Blue fix Juice of 1/2 lemon or lime 1 teaspoon powdered sugar 1 teaspoon water 2 1/2 ounces blue Curacao Squeeze juice of lemon or lime into a Collins glass. Add sugar and water. Stir. Fill glass with shaved ice. Add blue Curacao. Stir well. Garnish with a slice of lemon and a straw.
Happily ever after 1 ounce peach schnapps 1 ounce cranberry juice 1 ounce ginger ale Pour peach schnapps, cranberry juice, and ginger ale into old fashioned glass with ice. Stir.
Aloha bubbly 2 ounces pineapple juice 1/2 teaspoon powdered sugar 2 ounces club soda 2 ounces dry white wine club soda Pour the pineapple juice, powdered sugar, and club soda in a Collins glass. Stir. Fill with crushed ice. Add white wine. Fill with club soda. Stir. Garnish with an orange or lemon peel spiral.
Hot springs cocktail 1 1/2 ounces white wine 1 tablespoon pineapple juice 1/2 teaspoon maraschino liqueur dash of orange bitters Fill cocktail shaker with ice. Add white wine, pineapple juice, maraschino liqueur, and bitters. Shake. Strain into a cocktail glass.
Creamy driver 1 1/2 ounces vodka 1 egg yolk 4 ounces orange juice 1/2 teaspoon sugar Fill cocktail shaker with ice. Add vodka, egg yolk, orange juice, and sugar. Shake. Strain into a highball glass.
Bunny mother 1 1/2 ounces vodka 1 ounce orange juice 1 ounce lemon juice 1 teaspoon sugar 1/4 ounce grenadine 1/4 ounce cointreau Fill cocktail shaker with ice. Add vodka, juices, sugar, grenadine, and cointreau. Shake. Strain into a highball glass. Fill with crushed ice. Garnish with an orange slice and a cherry.
Nectarine cooler 2 ounces vodka 3 ounces orange juice 1 teaspoon sugar several pieces peeled ripe nectarine lemon lime soda Fill cocktail shaker with ice. Add vodka, orange juice, sugar, and nectarine. Shake. Strain into a highball glass with ice. Fill with lemon lime soda. Garnish with nectarine slice.
Duke 1 egg 1/2 ounce triple sec 1/4 ounce orange juice 1/2 ounce lemon juice 1/4 ounce maraschino liqueur champagne Fill cocktail shaker with ice. Add egg, triple sec, juices, and maraschino liqueur. Shake. Strain into a delmonico glass. Fill with champagne.
Gravel gertie 1 ounce vodka 1 ounce tomato juice 1 ounce clam juice dash of Tabasco sauce Build vodka, juices, and Tabasco sauce into an old fashioned glass with ice. Stir.
Mad bull 1 1/2 ounces aquavit 3/4 ounce lime juice 2 ounces tomato juice 1 ounce beef bouillon Build vodka, juices, and beef bouillon into a highball with ice. Sprinkle with celery salt.
French wench 2 ounces red dubonnet ginger ale Pour dubonnet in a highball glass with ice. Add ginger ale. Garnish with lime squeeze.
Monday morning 1 1/2 ounces fernet branca 1 1/2 ounces pineapple juice of 1 lime juice of 1 orange dash of absinthe Fill cocktail shaker with ice. A dd fernet branca, juices, and absinthe. Shake. Strain into a cocktail glass.
Greyhound 1 1/4 ounces vodka grapefruit juice Fill highball glass with ice. Add vodka. Fill with grapefruit juice.
Godfather 1 1/2 ounces scotch 3/4 ounce amaretto Fill old-fashioned glass with ice. Add scotch and amaretto.
Tom Collins 2 to 2 1/2 ounces gin 1 to 2 teaspoons sugar 1/2 to 1 ounce lemon juice iced club soda Fill cocktail shaker with ice. Add gin, sugar, and lemon juice. Shake. Strain into a Collins glass half-filled with ice. Add soda. Stir. Garnish with lemon slice and/or orange slice and/or cherry. Serve with a straw.16
John Collins Juice of 1/2 lemon 1 teaspoon powdered sugar 2 ounces blended whiskey club soda Fill cocktail shaker with ice. Add lemon, powdered sugar, and whiskey. Strain into a Collins glass. Add several cubes of ice. Fill with club soda. Stir. Garnish with lemon slice and/or orange slice and/or cherry. Serve with a straw.
Vodka Collins Juice of 1/2 lemon 1 teaspoon powdered sugar 2 ounces vodka club soda Fill cocktail shaker with ice. Add lemon, powdered sugar, and vodka. Strain into a Collins glass. Add several cubes of ice. Fill with club soda. Stir. Garnish with lemon slice and/or orange slice and/or cherry. Serve with a straw.
Mint julep 12 mint leaves on stem 6 mint leaves on stem 1 teaspoon sugar 2 teaspoons water 2 1/2 ounces 86 or 100proof bourbon Tear the 12 mint leaves partially while leaving them on the stem. Place them in a silver julep mug or 12ounce glass with sugar and wa ter. Muddle or stir until sugar is completely dissolved. Fill glass with cracked ice. Add bourbon. Stir until ice is partially dissolved. Add more ice to rim. Stir. Tear the remainder of the mint leaves to release aroma and insert into ice with leaves on t op.
White Russian 1 ounce coffee liqueur 2 ounces vodka milk or cream Fill an old-fashioned glass with ice. Add coffee liqueur and vodka. Fill with milk or cream.
Sidecar Juice of 1/4 lemon 1 ounce triple sec 1 ounce brandy Fill cocktail shaker with ice. Add lemon, triple sec, and brandy. Strain into cocktail glass.
Manhattan 1/4 ounce sweet vermouth 1 1/2 ounces blended whiskey Fill cocktail shaker with ice. Add vermouth and whisky. Stir. Strain into cocktail glass. Serve with a cherry.
Harvey wall banger 1 ounce vodka 4 ounces orange juice 1/2 ounce Galliano Fill Collins glass with ice. Add vodka and orange juice. Float Galliano on top.
Gibson 2 ounces gin 1/4 ounce rose’s lime juice (or 1/2 ounce fresh lime juice for substitution) Fill a co cktail shaker with ice. Add gin and lime juice. Shake. Strain into chilled old-fashioned glass. Garnish with skewered cocktail onions.
Pink lady 1 1/2 ounces dry gin 1 teaspoon sweet cream 1 teaspoon grenadine 1 egg white Fill a cocktail shaker with ice . Add gin, sweet cream, grenadine, and egg white. Shake. Strain into a cocktail glass.
Old fashioned 1 sugar cube dash of angostura bitters 1 teaspoon water 2 ounces blended whiskey Add sugar cube, bitters, and water in old fashioned glass and muddle well. Add whiskey. Stir. Add a twist of lemon peel and ice cubes. Garnish with orange and lemon slices and a cherry. Serve with a swizzle stick.
Rob Roy 3/4 ounce sweet vermouth 1 1/2 ounces scotch Fill a cocktail shaker with ice. Add vermouth and scotch . Stir. Strain into a cocktail glass.
Abbey cocktail 1 1/2 ounces gin juice of 1/4 orange dash orange bitters Fill a cocktail shaker with ice. Add gin, orange juice, and bitters. Shake. Strain into cocktail glass. Garnish with a cherry.
Whiskey sour 1 ounce whiskey 2 ounces sour mix Fill a cocktail shaker with ice. Add whiskey and sour mix. Shake. Strain into a sour glass. Garnish with a cherry.
Black Russian 1 1/2 ounces vodka 3/4 ounce coffee liqueur Fill an old-fashioned glass with ice cubes. Add vodka and coffee liqueur.
Sazerac 1/4 teaspoon absinthe 1/2 teaspoon sugar 1/4 teaspoon bitters (peychaud’s, if possible) 2 ounces bourbon Swirl absinthe in a chilled old-fashioned glass until coated. Add sugar, bitters, and one tablespoon water. Stir until sugar dissolves. Add large ice cube and bourbon. Stir. Garnish with a lemon peel.
Gimlet 2 ounces gin 1/2 ounce rose’s lime juice Fill a cocktail shaker with ice. Add gin and lime juice. Stir extremely well. Strain into sugar frosted rim chilled cocktail glass. Garnish with lime wedge.
Gin and tonic 2 ounces gin tonic water Fill highball glass with ice. Add gin. Fill with tonic water. Stir. Garnish with lime slice.
Screwdriver 1 1/2 ounces vodka orange juice Fill highball glass with ice. Add vodka. Fill with orange juice. Stir.
Caipirinha 2 to 3 lime wedges dash of sugar 3 ounces Brazilian rum 1/2 ounce sour mix Mash lime wedges with sugar in cocktail shaker. Add ice, rum, and sour mix. Shake. Pour into highball glass. Garnish with lime wedge.
Bronx 1 ounce gin 1/2 ounce dry vermouth 1/2 ounce sweet vermouth juice of 1/4 orange Fill cocktail shaker with ice. Add gin, vermouths, and juice. Shake. Strain into a cocktail glass.
Rum swizzle Juice of 1 lime 1 teaspoon powdered sugar 2 ounces club soda 2 dashes of angostura bitters 2 ounces rum Fill a Collins glass with shaved ice. Add lime, powdered sugar, and club soda. Stir with a swizzle stick. Add bitters and rum. Fill with club soda. Serve with swizzle stick.
Black devil 2 ounces light rum 1/2 ounce dry vermouth Fill cocktail shaker with ice. Add rum and vermouth. Stir. Strain into cocktail glass.
Garnish with a black olive.
French Riviera 1 ounce rye whiskey 1/2 ounce apricot brandy 1 teaspoon fresh lemon juice Fill cocktail shaker with ice. Add whiskey, brandy, and lemon juice. Shake. Strain into a cocktail glass. Garnish with a cherry.
Gordon cocktail 2 ounces Gordon’s gin 1/2 ounce sherry Fill cocktail shaker with ice. Add gin and sherry. Stir. Strain into a cocktail glass.
Honey bee 1/2 ounce honey 2 1/2 ounces dark rum 1/2 ounce lemon juice Fill cocktail shaker with ice. Add honey, rum, and lemon juice. Shake. Strain into cocktail glass.
London fog 1 ounce white crème de menthe 1 ounce anisette dash of angostura bitters Fill cocktail shaker with ice. Add crème de menthe, anisette, and bitters. Shake. Strain into a cocktail glass.
International 1 1/2 ounces cognac splash of vodka splash of anisette 1/3 ounce cointreau Fill cocktail shaker with ice. Add cognac, vodka , anisette, and cointreau. Shake. Strain into a cocktail glass.
Orange blossom 1 ounce gin 1/2 ounce triple sec 1 1/2 ounces orange juice Fill cocktail shaker with ice. Add gin, triple sec, and orange juice. Shake. Strain into a cocktail glass.
Stinger 1 1/2 ounces brandy 1/2 ounce white crème de menthe Fill cocktail shaker with ice. Add brandy and crème de menthe. Stir. Strain into a chilled cocktail glass.
Negroni 1 ounce gin 1 ounce campari 1 ounce sweet vermouth Fill cocktail shaker with ice. Add gin, campari, and vermouth. Stir. Strain into a chilled cocktail glass. Garnish with a twist of lemon.
Alexander 1 ounce crème de cacao 1 ounce gin 1 ounce heavy cream Fill cocktail shaker with ice. Add crème de cacao, gin, and cream. Shake. Strain into a chilled cocktail glass. Garnish with nutmeg.
Gin Rickey 1 1/2 ounces gin juice of 1/2 lime club soda Fill highball glass with ice. Add gin and lime. Fill with club soda. Leave it to me 1 ounce gin 1/2 ounce apricot brandy 1/2 ounce dry vermouth 3 dashes lemon juice 3 dashes grenadine Fill cocktail shaker with ice. Add gin, brandy, vermouth, lemon juice, and grenadine. Shake. Strain into a chilled cocktail glass.
Gin fizz 1 1/2 ounces dry gin 1 tablespoon powdered sugar 3 ounces sour mix 1 ounce club soda Fill cocktail shaker with ice. Add gin, powdered sugar, and sour mix. Shake. Pour over ice into Collins glass. Add club soda. Garnish with a cherry and an orange slice.
Clover club 1 1/2 ounces dry gin juice of 1/2 lemon 2 teaspoons grenadine 1 egg white Fill cocktail shaker with ice. Add gin, lemon, grenadine, and egg white. Shake. Strain into a cocktail glass.
Marguerite 3/4 ounce dry vermouth 1 1/2 ounces dry gin 1/4 teaspoon Curacao dash of orange bitters Fill cocktail shaker with ice . Add vermouth, gin, Curacao, and bitters. Stir. Strain into a cocktail glass. Garnish with an olive.
Classic margarita 1 1/2 ounces tequila 1/2 ounce triple sec 1 1/2 ounces sour mix several dashes of lime juice Fill cocktail shaker with ice. Add tequi la, triple sec, sour mix, and lime juice. Shake. Strain into a chilled salt rimmed cocktail glass or an old-fashioned glass.
Monte Carlo 1 1/2 ounces rye whiskey 1/2 ounce Benedictine 3 or 4 dashes of angostura bitters Fill cocktail shaker with ice. Add whiskey, Benedictine, and bitters. Shake. Pour into a chilled cocktail glass.
Golden fizz 1 ounce gin 2 ounces sour mix 1 egg yolk 1 ounce club soda Fill cocktail shaker with ice. Add gin, sour mix, egg yolk, and club soda. Shake. Strain into a Collins glass filled with ice. Top with club soda.
Cuba libre 1 1/2 ounces light rum 6 ounces cola Fill highball glass with ice. Add rum and cola. Stir. Garnish with lime wedge.
Dubonnet cocktail 1 ounce gin or vodka 1 ounce red dubonnet Fill cocktail shaker with ice. Add gin or vodka and dubonnet. Stir. Strain into a chilled cocktail glass.
Casino cocktail 2 ounces gin 1/2 teaspoon lemon juice 1/4 teaspoon maraschino liqueur 2 dashes orange bitters Fill cocktail shaker with ice. Add gin, lemon juice, maraschino liqueur, and bitters. Shake. Strain into a chilled cocktail glass. Serve with a cherry.
Millionaire 1 1/2 ounces bourbon 1/2 ounce pernod 2 or 3 dashes Curacao 2 or 3 dashes of grenadine half of an egg white Fill cocktail shaker with ice. Add bourbon, pernod, Curacao, grenadine, and egg white. Shake. Strain into a chilled cocktail glass.
Bermuda rose 1 1/4 ounces dry gin 1/4 ounce apricot liqueur 1/4 ounce grenadine Fill cocktail shaker with ice. Add gin, apricot liqueur, and grenadine. Shake. Strain into a cocktail glass.
Bishop Juice of 1/4 lemon juice of 1/4 orange 1 teaspoon of powdered sugar burgundy Fill cocktail shaker with ice. Add juices and powdered sugar. Shake. Strain into a highball glass. Add two ice cubes. Fill with burgundy. Stir. Garnish with lemon and orange twists.
Chinese cocktail 1 1/2 ounces Jamaican rum 1 tablespoon grenadine 1 tablespoon maraschino liqueur 1 tablespoon triple sec dash of angostura bitters Fill cocktail shaker with ice. Add rum, grenadine, maraschino liqueur, triple sec, and bitters. Shake. Strain into a cocktail glass.
Kentucky cocktail 2 ounces bourbon 1 ounce pineapple juice Fill cocktail shaker with ice. Add bourbon and pineapple juice. Shake. Strain into a chilled cocktail glass.
Mary pick ford 1/2 ounce rum 1/2 ounce pineapple juice 1 teaspoon grenadine 6 drops maraschino liqueur Fill cocktail shaker with ice. Add rum, pineapple juice, grenadine, and maraschino liqueur. Shake. Strain into a cocktail glass.
Sloe gin fizz 1 ounce sloe gin 2 ounces sour mix club soda Fill cocktail shaker with ice. Add sloe gin and sour mix. Shake. Strain into a chilled Collins glass. Fill with club soda. Garnish with cherry.
Rum Collins 2 ounces light rum 1 teaspoon sugar syrup 1/2 ounce lime juice club soda Fill Collins glass with ice. Add rum, sugar syrup, and lime juice. Stir. Fill with club soda. Garnish with lime slice.
Mint Collins 2 ounces mint flavoured gin 1 teaspoon powdered sugar juice of 1/2 lemon club soda Pour gin, powdered sugar, and lemo n into Collins glass. Add several ice cubes. Fill with club soda. Stir. Garnish with lemon, orange, and a cherry.
Alabama 1 ounce brandy 1 ounce Curacao 1/2 ounce lime juice 1/2 teaspoon sugar syrup Fill cocktail shaker with ice. Add brandy, Curacao, lime juice, and sugar syrup. Shake. Strain into a chilled cocktail glass. Garnish with an orange peel.
Phoebe snow 1 1/4 ounces brandy 1 1/4 ounces red dubonnet 1/4 teaspoon pernod Fill cocktail shaker with ice. Add brandy, dubonnet, and pernod. Shake. Strain into a chilled cocktail glass.
Gin and lime 1 1/2 ounces gin 1/2 ounce fresh lime juice 1/2 ounce orange juice 1 teaspoon rose’s lime juice Fill cocktail shaker with ice. Add gin and juices. Shake. Strain into a chilled cocktail glass. Garnish with a lime peel.
Salty dog 2 ounces vodka 1/2 unsweetened grapefruit juice 1 teaspoon lemon juice Fill cocktail shaker with ice. Add vodka, grapefruit juice, and lemon juice. Shake. Strain into a chilled cocktail glass. Sprinkle drink with several dashes of salt.
Singapore sling Juice of 1/2 lemon 1 teaspoon powdered sugar 2 ounces gin club soda 1/2 ounce cherry flavoured brandy Fill cocktail shaker with ice. Add lemon, powdered sugar, gin, club soda, and brandy. Shake. Strain into a Collins glass. Add i ce cubes. Fill with club soda. Float cherry flavoured brandy on top. Garnish with fruits in season and serve with a straw.
Rusty nail 3/4 ounce scotch 1/4 ounce drambuie Fill old-fashioned glass with ice. Pour scotch. Float drambuie on top.
Long island iced tea 1/2 ounce vodka 1/2 ounce gin 1/2 ounce light rum 1/2 ounce tequila juice of 1/2 lemon 1 dash cola Fill highball glass with ice. Pour vodka, gin, rum, tequila, and lemon in highball glass. Add cola for cooler. Garnish with a slice of lemon.
Moscow mule 1 1/2 ounces vodka juice of 1/2 lime ginger beer Pour vodka and lime juice into a copper mug or a Collins glass. Add ice cubes. Fill with ginger beer. Stir. Add a twist of lemon peel.
King Cole 1 slice orange 1 slice pineapple 1/2 teaspoon powdered sugar 2 ounces blended whiskey 2 ice cubes Muddle orange, pineapple, and powdered sugar in old-fashioned glass. Add whiskey and ice cubes. Stir well.
New York sour Juice of 1/2 lemon 1 tablespoon powdered sugar 2 ounces blended whiskey claret Fill cocktail shaker with ice. Add lemon, powdered sugar, and whiskey. Shake. Strain into white wine glass, leaving half of inch from top. Float claret. Garnish with half slice of lemon and a cherry.
New York cocktail Juice of 1 lime or 1/2 lemon 1 tablespoon powdered sugar 1 1/2 ounces blended whiskey 1/2 teaspoon grenadine Fill cocktail shaker with ice. Add lime or lemon juice, powdered sugar, whiskey, and grenadine. Shake. Strain into a cocktail glass. Add a twist of lemon peel.
Daisy 2 ounces tequila 1 ounce lemon juice 2 teaspoons grenadine splash of club soda Fill cocktail shaker with ice. Add tequila, lemon juice, grenadine, and club soda. Shake. Strain into an old-fashioned glass. Add ice. Top with a splash of club soda.
American beauty 3/4 ounce brandy 3/4 ounce dry vermouth 1/2 ounce grenadine 3/4 ounce orange juice 1/2 ounce crème de menthe Fill cocktail shaker with ice. Add brandy, dry vermouth, grenadine, orange juice, and crème de menthe. Shake. Strain into a chilled cocktail glass.
Bacardi cocktail 1 1/2 ounces Bacardi light or gold rum 1/2 ounce lime juice 3 dashes grenadine Fill cocktail shaker with ice. Add rum, lime juice, and grenadine. Shake. Strain into a chilled cocktail glass.
Between the sheets 3/4 ounce brandy 3/4 ounce triple sec 3/4 ounce light rum 3/4 ounce sour mix Fill cocktail shaker with ice. Add brandy, triple sec, rum, and sour mix. Shake. Strain into an old-fashioned glass with ice.
Carroll cocktail 1 1/2 ounces brandy 3/4 ounce sweet vermouth Fill cocktail shaker with ice. Add brandy and vermouth. Stir. Strain into a chilled cocktail glass. Garnish with a cherry.
Fuzzy navel 1 1/2 ounces peach schnapps 6 ounces orange juice Fill highball glass with ice. Add peach schnapps and orange juice. Stir.
Scarlet O’Hara 1 1/2 ounces southern comfort 1 1/2 ounces cranberry juice of 1/2 fresh lime Fill cocktail shaker with ice. Add southern comfort and juices. Shake. Strain into a deep shell champagne saucer.
Desert cooler 1 1/2 ounces southern comfort pineapple grapefruit juice Fill Collins glass with ice. Add southern comfort. Fill with juice. Garnish with orange slice and cherry.
Red lion 1 1/2 ounces gin 1 1/2 ounces grand Marnier 3/4 ounce fresh orange juice 3/4 ounce fresh lemon juice Fill cocktail shaker with ice. Add gin, grand Marnier, and juices. Shake. Strain into an old-fashioned glass with ice. Garnish with lemon or orange peel.
Harlem cocktail 1 1/2 ounces gin 1 ounce pineapple juice 1/2 teaspoon maraschino liqueur Fill cocktail shaker with ice. Add gin, pineapple juice, and maraschino liqueur. Shake. Strain into a chilled cocktail glass. Garnish with two pineapple chunks on toothpick across glass.
Pink gin 2 ounces gin 2 dashes of angostura bitters Fill cocktail shaker with ice. Add gin and bitters. Stir. Strain into a rocks glass with ice.
Bronx silver 1 ounce gin 1/2 ounce dry vermouth 3/4 ounce orange juice 1/2 ounce sweet vermouth 1 egg white Fill cocktail shaker with ice. Add gin, vermouths, orange juice, and egg white. Shake. Strain into a cocktail glass. Garnish with an orange slice.
Silver fizz 2 ounces dry gin 1 teaspoon powdered sugar juice of 1/2 lemon 1 egg white club soda Fill cocktail shaker with ice. Add gin, powdered sugar, lemon juice, and egg white. Shake. Strain into a highball glass with ice. Fill with club soda.
Classic cocktail 1 1/2 ounces brandy 1/4 ounce cointreau 1/4 ounce maraschino liqueur 1 teaspoon lemon juice Fill cocktail shaker with ice. Add brandy, cointreau, maraschino liqueur, and lemon juice. Shake. Strain into a chilled cocktail glass.
Southside 1 1/2 ounces gin juice of 1/2 lemon 1 teaspoon powdered sugar 2 sprigs fresh mint Fill cocktail shaker with ice. Add gin, lemon, powdered sugar, and mint. Shake. Strain into a cocktail glass.
Daiquiri 2 ounces light rum 1 ounce lime juice 1 teaspoon sugar Fill cocktail shaker with ice. Add rum, lime juice, and sugar. Shake. Strain into a champagne saucer. Garnish with a lime slice.
Martinez 2 ounces gin 3 ounces dry vermouth 3 or 4 drops maraschino liqueur 3 or 4 drops angostura bitters Fill cocktail shaker with ice. Add gin, vermouth, maraschino liqueur, and bitters. Shake. Strain into an old-fashioned glass filled with ice.
Melba 1/2 ounce Swedish punch 1/2 ounce rum juice of 1/4 lemon 2 dashes absinthe 2 dashes grenadine Fill cocktail shaker with ice. Add Swedish punch, rum, lemon juice, absinthe, and grenadine. Shake. Strain into a cocktail glass.
Delmonico 3/4 ounce gin 1/2 ounce dry vermouth 1/2 ounce sweet vermouth 1/2 ounce brandy Fill co cktail shaker with ice. Add gin, vermouths, and brandy. Stir. Strain into a cocktail glass. Garnish with lemon twist.
Mojito 2 1/2 ounces light rum 1 tablespoon sugar syrup 8 mint sprigs club soda 1 lime Put the mint leaves and cooled sugar syrup into a highball glass. Using a spoon, muddle mint leaves with sugar syrup for about 2030 seconds. Cut the lime in half and remove the seeds. Squeeze the juice from both halves into the glass. Add one-half of the lime to the glass. Pour in rum. Stir. Add ice. Top with club soda. Garnish with a mint sprig.
Americano 1 ounce campari 1 ounce sweet vermouth 3 ounces club soda Fill highball glass with ice Add campari, vermouth, and club soda. Stir.
Devil’s tail 1 1/2 ounces light rum 1 ounce vodka 1 1/2 ounces apricot flavoured brandy 1 1/2 teaspoons grenadine 1 tablespoon lime juice 4 ounces crushed ice Combine rum, vodka, brandy, grenadine, lime juice, and ice in a blender. Blend at low speed. Pour into a champagne flute.
Garnish with a lime peel.
Mississippi mule 1 1/2 ounces gin 1 teaspoon crème de cassis 1 teaspoon lemon juice Fill cocktail shaker with ice. Add gin, crème de cassis, and lemon juice. Shake. Strain into an old-fashioned glass with ice.
Napoleon 2 ounces gin 1/4 ounce red dubonnet 1 ounce orange Curacao dash of angostura bitters Fill cocktail shaker with ice. Add gin, dubonnet, Curacao, and bitters. Stir. Strain into a cocktail glass. Garnish with a lemon twist.
Peter pan 3/4 ounce gin 3/4 ounce dry vermouth 3/4 ounce orange juice 2 dashes of angostura bitters Fill cocktail shaker with ice. Add gin, vermouth, orange juice, and bitters. Shake. Strain into a cocktail glass.
Presbyterian 1 1/2 ounces bourbon splash of club soda splash of ginger ale Build in a highball glass. Garnish with a lime twist.
Thunder and Lightning 1 1/2 ounces brandy 1 egg yolk 1 teaspoon sugar pinch of cayenne pepper Fill cocktail shaker with ice. Add brandy, egg yolk, sugar, and cayenne pepper. Shake. Strain into a cocktail glass.
Will Rogers Cocktail 1 1/2 ounces gin 1/2 ounce dry vermouth 1/2 ounce orange juice 1/4 ounce orange Curacao Fill cocktail shaker with ice. Add gin, vermouth, orange juice, and Curacao. Shake. Strain into a cocktail glass.
Charleston 1/2 ounce gin 1/2 ounce kirsch 1/2 ounce dry vermouth 1/2 ounce sweet vermouth 1/4 ounce maraschino liqueur 1/4 ounce orange Curacao Fill cocktail shaker with ice. Add gin, kirsch, vermouths, maraschino liqueur, and Curacao. Stir. Strain into a cocktail glass.
Oriental cocktail 1 ounce blended whiskey 1/2 ounce sweet vermouth 1/2 ounce triple sec juice of 1/2 lime Fill cocktail shaker with ice. Add whiskey, vermouth, triple sec, and lime juice. Shake. Strain into a cocktail glass.
Dempsey cocktail 1 ounce gin 1 ounce apple brandy 1/4 ounce pastis 1/4 ounce grenadine Fill cocktail shaker with ice. Add gin, apple brandy, pastis, and grenadine. Stir. Strain into a cocktail glass.
Mule’s hind leg 1/2 ounce gin 1/2 ounce apple brandy 2 teaspoons Benedictine 2 teaspoons apricot brandy 2 teaspoons m aple syrup Fill cocktail shaker with ice. Add gin, apple brandy, Benedictine, apricot brandy, and maple syrup. Shake. Strain into an old -fashioned glass filled with ice.
Torpedo cocktail 1 1/2 ounces apple brandy 3/4 ounce brandy 1 to 2 dashes gin Fill cocktail shaker with ice. Add brandies and gin. Shake. Strain into a chilled cocktail glass.
New Orleans buck 1 1/2 ounces light rum 1/2 ounce fresh lime juice 1/2 ounce orange juice 2 dashes angostura bitters ginger ale Fill cocktail shaker with ice. Add rum, juices, and bitters. Shake. Strain into a highball glass half-filled with ice. Top with ginger ale. Stir. Garnish with a lime slice.
Opera 1 1/2 ounces gin 1/2 ounce red dubonnet 1/2 ounce maraschino liqueur Fill cocktail shaker with ice. Add gi n, dubonnet, and maraschino liqueur. Stir. Strain into a cocktail glass.
Classic champagne Cocktail 1 sugar cube 2 dashes angostura bitters chilled champagne Place sugar and bitters in a chilled champagne flute. Top with champagne. Garnish with a lemon peel.
Champagne Cornucopia 1 ounce cranberry juice 2 scoops rainbow sherbet 1 ounce vodka 3/4 ounce peach schnapps 1 ounce champagne Pour cranberry juice into an oversized red wine glass. Pour rainbow sherbet, vodka, and peach schnapps into a blender. B lend until smooth.
Pour mixture over cranberry juice. Layer champagne on top. Garnish with an orange slice.
Bellini 1 fresh peach chilled brut champagne Puree peach in a blender. Pour into champagne glass. Add chilled champagne.
Bellini punch Fresh peaches iced brut champagne 1 tablespoon lemon juice sugar In a blender, puree enough peaches to cover the bottom of a punch bowl. Pour the peach mixture into a punch bowl. Add approximately three times as much cham pagne to peach mixture. Add lemon juice and sugar to taste. Stir.
Imperial fizz 1 ounce bourbon 1/2 ounce lemon juice 1/2 teaspoon sugar chilled champagne Fill cocktail shaker with ice. Add bourbon, lemon juice, and sugar. Shake. Strain into a chilled champagne glass. Fill with champagne.
Frozen bikini 2 ounces vodka 1 ounce peach schnapps 3 ounces peach nectar 2 ounces orange juice splash of fresh lemon juice 1 ounce chilled champagne 4 ounces crushed ice 1. Pour vodka, peach schnapps, peach nectar, juices, and ice into a blender. Blend unt il smooth. Pour into a goblet. Top with champagne.
Chambord royale Spritzer 1 1/2 ounces chambord chilled champagne club soda Pour chambord into a wine glass. Add splash of champagne. Fill with club soda.
Champagne cup 4 teaspoons powdered sugar 6 ounces club soda 1 ounce triple sec 2 ounces brandy 16 ounces chilled champagne Fill a pitcher with ice. Add powdered sugar, club soda, triple sec, and brandy. Add champagne. Stir. Decorate with fruits in season and cucumber rind
on side of pitcher. Top with mint. Serve in red wine glasses.
Mimosa 3 ounces chilled champagne 3 ounces chilled orange juice 1. Pour champagne and orange juice into cham pagne flute.
Caribbean champagne 1/2 teaspoon light rum 1/2 teaspoon banana liqueur dash of orange bitters 4 ounces chilled brut champagne 1 banana slice Pour rum, banana liqueur, and bitters into a chilled champagne glass. Add champagne. Stir gently. Float banana slice on top.
Champagne fraise 1/2 teaspoon strawberry liqueur 1/2 teaspoon kirsch 4 ounces chilled brut champagne 1 large strawberry Pour strawberry liqueur and kirsch into a chilled champagne glass. Swirl the glass, coating with strawberry liqueur and kirsch. Top with champagne. Float strawberry on top.
Tintoretto 1 pear chilled champagne dash of pear brandy Puree pear in blender. Pour 1/2 ounce pear puree into a champagne glass. Top with champagne. Add pear brandy.
Valencia 2 ounces apricot brandy 1 ounce orange juice 2 to 3 dashes orange bitters chilled champagne Fill cocktail shaker with i ce. Add apricot brandy, orange juice, and bitters. Shake. Strain into a goblet. Top with champagne.
Sparkling wine Polonaise 1 teaspoon blackberry liqueur 1 teaspoon blackberry brandy 1/2 teaspoon cognac 3 ounces chilled dry sparkling wine sugar Moisten champagne glass with blackberry liqueur. Sugar frost rim. Add blackberry brandy, cognac, and sparkling wine. Gently stir.
Sparkling wine Julep 1 mint sprig 1 tablespoon sugar syrup 1 1/2 ounces brandy 3 ounces chilled dry sparkling wine Pour sugar syru p and mint sprig into champagne glass. Crush mint in sugar syrup. Fill glass with crushed ice. Add brandy. Fill with sparkling wine. Gently stir. Garnish with a mint sprig.
Champagne Manhattan 1 ounce canadian whiskey 1/4 ounce sweet vermouth dash of angostura bitters 3 ounces chilled brut champagne 1 brandied cherry Fill cocktail shaker with ice. Add whiskey, vermouth, and bitters. Stir. Strain into a chilled champagne glass. Top with champagne. Float brandied cherry on top.
Champagne normande 1 teaspoon calvados 1/2 teaspoon sugar dash of angostura bitters 4 ounces chilled brut champagne Pour calvados, sugar, and bitters into chilled champagne glass. Stir. Top with champagne. Stir gently.
Champagne noyaux 1/2 ounce crème de noyaux 1 teaspoon lime juice 1 large toasted almond 4 ounces hilled brut champagne lime slice Pour crème de noyaux and lime juice into a chilled champagne glass. Add the almond. Top with champagne. Float a lime slice on top.
Savoy springtime 1/4 ounce gin 1/4 ounce cointreau 1/4 ounce fresh orange juice chilled champagne Pour gin, cointreau, and orange juice into a champagne glass. Top with champagne. Stir gently.
King’s peg 2 1/2 ounces cognac chilled champagne Fill wine glass with ice cubes. Add cognac. Top with champagne.
Moscow mimosa 3 ounces chilled champagne 3 ounces orange juice 1/2 ounce vodka Pour champagne, orange juice, and vodka into wine glass. Stir gently.
Royal screw 2 ounces cognac 2 ounces orange juice chilled champagne Pour cognac into a champagne glass. Add orange juice. Stir gently. Top with champagne.
Royal peach freeze 1 1/2 ounces champagne 2 ounces peach schnapps 2 ounces orange juice 1/2 ounce rose’s lime juice 3 ounces crushed ice Pour champagne, peach schnapps, juices, and ice into a blender. Blend until smooth. Pour into a goblet.
Sparkling galliano 1/2 ounce galliano 1/2 teaspoon lemon juice 4 ounces chilled brut champagne cucumber peel Pour galliano and lemon juice into a chilled champagne glass. Top with champagne. Garnish with a cucumber peel.
Champagne Old-fashioned 1/2 ounce grand marnier dash of orange bitters chilled brut champagne Pour grand marnier and bitters into an old -fashioned glass with ice. Top with champagne. Garnish with a cherry and an orange slice.
Chartreuse Champagne 1/2 teaspoon green chartreuse 1/2 teaspoon cognac 4 ounces chilled brut champagne Pour green chartreuse, cognac, and champagne into a chilled champagne glass. Stir gently. Garnish with twisted lemon peel.
Orange champagne Spiraled orange peel 2 teaspoons Curacao 4 ounces chilled brut champagne Drop the spiraled orange peel into chilled cham pagne glass. Add Curacao and champagne. Stir gently.
Cherry champagne 1/2 ounce iced cherry liqueur 4 ounces chilled brut champagne 1/2 pitted cherry Pour cherry liqueur into a chilled champagne glass. Fill with champagne. Float cherry on top.
Melba champagne 1/2 ounce raspberry brandy 4 ounces chilled brut champagne 1 fresh raspberry raspberry sherbet Pour raspberry brandy into a chilled champagne glass. Add champagne and fresh raspberry. Use a melon baller to scoop a single ball of sherbet. Float sherbet on top.
Gulf stream 1 ounce blue Curacao 3 ounces champagne 1/2 ounce light rum 1/2 ounce brandy 6 ounces lemonade 1 ounce lime juice 3 ounces crushed ice sugar Pour Curacao, champagne, light rum, brandy, lemonade, lime juice, and ice into a blender. Pour into a sugarrimmed parfait glass. Garnish with a whole strawberry.
Arise my love 1 teaspoon crème de menthe chilled champagne Pour crème de menthe into a champagne flute. Top with champagne.
Stockholm 75 3/4 ounce citrus vodka 3/4 ounce sugar syrup 3/4 ounce lemon juice 5 ounces chilled champagne sugar Fill cocktail shaker with ice. Add vodka, sugar syrup, and lemon juice. Shake. Strain into a sugarrimmed oversized cocktail glass. Top with champagne.
Nijinski blini 1 ounce vodka 2 ounces pureed peaches 1/2 ounce lemon juice splash of peach schnapps splash of chilled champagne Pour vodka, peach puree, lemon juice, peach schnapps, and champagne into champagne flute. Stir gently.
Scotch royale 1 sugar cube 1 1/2 ounces scotch dash of angostura bitters chilled champagne Place sugar cube in a champagne flute. Add scotch and bitters. Fill with champagne.
Typhoon 1 ounce gin 1/2 ounce anisette 1 ounce lime juice chilled champagne Fill cocktail shaker with ice. Add gin, anisette, and lime juice. Shake. Strain into a Collins glass with ice. Top with champagne.
Diamond fizz Juice of 1/2 lemon 1 teaspoon powdered sugar 2 ounces gin chilled champagne Fill cocktail shaker with ice. Add lemon juice, powdered sugar, and gin. Shake. Strain into a highball glass with ice. Fill with champagne. Stir.
French 75 Juice of 1 lemon 2 teaspoons powdered sugar 2 ounces gin chilled champagne Pour lemon juice, powdered sugar, and gin into a Collins glass. Stir. Add ice. Fill with champagne. Stir. Garnish with a lemon or an orange slice and a cherry. Serve with straws.
Luxury cocktail 3 ounces brandy 2 dashes orange bitters 3 ounces chilled champagne Fill a cocktail shaker with brandy, champagne, and bitters. Stir. Pour into a champagne flute.
Americana 1/4 ounce tennessee whiskey 1/2 teaspoon sugar 1 to 2 dashes angostura bitters chilled champagne peach slice Pour whiskey, sugar, and bitters into a Collins glass. Stir until sugar dissolves. Fill with champagne. Add peach slice.
London special Orange peel 1 sugar cube 2 dashes of angostura bitters chilled champagne Drop orange peel into champagne flute. Add sugar cube and bitters. Fill with champagne. Stir.
Black velvet Combine equal amounts of guinness and champagne in a chilled Collins glass. Stir.
Chicago 1 1/2 ounces brandy dash of Curacao dash of angostura bitters chilled brut champagne sugar Fill cocktail shaker with ice. Add brandy, Curacao, and bitters. Shake. Strain into a sugarrimmed goblet or wine glass. Fill with champagne.
Concorde 2 ounces cognac 2 ounces chilled pineapple juice champagne Fill cocktail shaker with ice. Add cognac and pineapple juice. Stir. Strain into a champagne glass with cracked ice. Fill with champagne.
Death in the Afternoon 1 1/2 ounces pernod chilled champagne Pour pernod into a chilled champagne glass. Fill with champagne.
Eve 1/2 teaspoon pernod 1 tablespoon cognac 2 teaspoons sugar 2 teaspoons Curacao chilled pink sparkling wine Pour pernod into a large wine glass. Swirl to coat sides of glass with pernod. Add cognac. In a bowl, combine sugar and Curacao until sugar dissolves. Add mixture to wine glass. Stir. Add ice cubes. Fill with sparkling wine.25
French lift 3 ounces chilled dry sparkling wine 1/2 ounce grenadine 2 ounces perrier water 3 or 4 fresh blueberries Pour sparkling wine into a champagne glass. Add grenadine. Fill with perrier water. Float blueberries on top.
Frobisher 2 ounces gin 3 dashes angostura bitters chilled champagne Pour gin and bitters into highball glass with ice. Stir. Fill with champagne. Garnish with a lemon twist.
Prince of wales 1 ounce madeira 1 ounce brandy 3 or 4 drops Curacao 2 dashes angostura bitters chilled cha mpagne Fill cocktail shaker with ice. Add madeira, brandy, Curacao, and bitters. Shake. Strain into champagne glass. Fill with champagne. Garnish with an orange slice.
Airmail 1 ounce white rum 1/2 ounce lime juice 1/2 ounce honey syrup 3 ounces champagne Fill cocktail shaker with ice. Add rum, lime juice, and honey syrup. Shake. Strain into chilled champagne glass. Top with champagne.
Champagne buck 1/2 ounce gin 1/4 ounce cherry brandy 1/4 ounce orange juice chilled champagne orange peel Build gin, cherry brandy, and orange juice into a highball glass. Fill with champagne. Add orange peel.
Barbotage of Champagne Dash of angostura bitters 1/2 teaspoon sugar dash of lemon juice chilled champagne orange peel Build bitters, sugar, and lemon juice in a Collins glass. Fill the glass halffull with crushed ice. Fill with champagne. Add orange peel.
Champagne cobbler 1/4 ounce lemon juice 1/4 ounce orange Curacao champagne Fill a double old-fashioned glass twothirds full with shaved ice. Add lemon juice and Curacao. Stir. Fill with champagne. Garnish with an orange slice.
Champagne cooler 1/2 ounce brandy 1/2 ounce cointreau champagne mint sprig Pour brandy and cointreau into a Collins glass with ice. Fill with champagne. Add mint sprig.
Last thought Cocktail 1 ounce brandy 1 ounce champagne Fill a cocktail shaker with brandy and champagne. Stir. Strain into a cocktail glass.
Champagne nut Cocktail 1/2 ounce crème de noyaux 1/2 ounce crème de cacao champagne 1 almond Layer crème de noyaux and crèm e de
cacao in a cocktail glass. Fill with champagne. Add almond.
Champagne sidecar 1/4 ounce lemon juice 1/4 ounce brandy 1/4 ounce cointreau champagne Fill cocktail shaker with ice. Add lemon juice, brandy, and cointreau. Shake. Strain into a cocktail glass. Fill with champagne.
Champagne sour 1/2 ounce lemon juice 1/2 teaspoon sugar chilled champagne Pour lemon juice and sugar in a sour glass. Fill with champagne. Garnish with a lemon slice or a cherry.
Cucumber champagne 1 ounce Benedictine 1/2 ounce lemon juice champagne Pour Benedictine and lemon juice in a Collins glass with ice. Fill with champagne. Garnish with lemon peel.
Soyer au champagne Cocktail 1 tablespoon vanilla ice cream 1/4 ounce maraschino liqueur 1/4 ounce orange Curacao 1/4 ounce brandy chilled champagne Put vanilla ice cream in a chilled champagne glass. Add maraschino liqueur, Curacao, and brandy. Fill with champagne. Garnish with an orange slice and a cherry.
Walsh champagne Cocktail 1 teaspoon sugar 1 mint sprig 1 lemon twist champagne Build sugar, mint sprig, and lemon twist in a Collins glass with ice. Fill with champagne. Float a cherry on top.
Champagne comfort Splash of southern comfort 2 dashes angostura bitters champagne peach slice Pour southern comfort and b itters in a champagne glass. Fill with champagne. Add a peach slice.
Champagne island Splash of orange Curacao 2 dashes angostura bitters chilled champagne Pour Curacao and bitters into a chilled cocktail glass. Fill with champagne. Garnish with a twist of lemon.
Champagne Greenbaum 1 1/2 ounces vodka 3/4 ounce melon liqueur dash of rose’s lime juice chilled champagne 1. Layer vodka, melon liqueur, lime juice, and champagne in a champagne flute.
Champagne Napoleon 3/4 ounce mandarine napoleon splash of orange juice chilled champagne Pour mandarine napoleon into a champagne flute. Add orange juice. Fill with champagne.
Virtual reality 1/3 ounce calvados 1 ounce gin 3/4 ounce grenadine 3/4 ounce lemon juice chilled champagne Fill cocktail shaker wi th ice. Add calvados, gin, grenadine, and lemon juice. Shake. Strain into a highball glass with ice. Top with champagne.
Pick me up 1 ounce cognac 2/3 ounce orange juice 1/3 ounce grenadine chilled champagne Pour cognac, orange juice, and grenadine into a champagne flute. Fill with champagne. Garnish with an orange slice and a cherry.
Kir royale 6 ounces champagne splash of crème de cassis Pour champagne into champagne flute. Add splash of crème de cassis.
Kir imperial 3/4 ounce raspberry liqueur champagne Pour raspberry liqueur in champagne flute. Fill with champagne.
Champselysees 2/3 ounce cointreau 2/3 ounce strawberry liqueur chilled champagne Pour cointreau and strawberry liqueur into a champagne flute. Fill with champagne. Garnish with small strawberry.
Champagne sugarpop 1 sugar cube 2 dashes angostura bitters 1 ounce cognac chilled champagne Place sugar cube in a champagne flute. Add bitters and cognac. Fill with champagne.
Ritz fizz Dash of amaretto dash of blue Curacao dash of lemon juice champagne Add the dashes of amaretto, Curacao, and lemon juice in a champagne flute. Fill with champagne.
Roulette 1 ounce blue Curacao chilled champagne Pour Curacao into a champagne flute. Fill with champagne. Garnish with a mint sprig.
Pomme fizz 1/2 ounce vermouth 1/2 ounce apple juice concentrate 2 ounces champagne Fill cocktail shaker with ice. Add vermouth and apple juice concentrate. Shake. Strain into a champagne glass. Top with champagne. Garnish with an apple chip.
Cham cham 5 ounces champagne 1/2 ounce chambord raspberries Pour champagne into a champagne glass. Add chambord to taste. Float raspberries on top.
Slammer royale 6 ounces tequila 4 ounces champagne Pour tequila and champagne into a cocktail shaker. Stir. Pour into shot glasses. Slam glasses on table to create fizz.
Push 1/2 ounce apricot brandy 1/2 ounce amaretto 3 ounces pineapple juice chilled champagne Fill cocktail shaker with ice. Add apricot brandy, amaretto, and pineapple juice. Stir. Strain into a Collins glass with ice. Fill with champagne. Garnish with a lime wheel and cherry.
Monte Carlo 1 1/2 ounces gin 3/4 ounce crème de menthe 3/4 ounce lemon juice champagne Fill cocktail shaker with ice. Add gin, crème de menthe, and lemon juice. Shake. Strain into a highball glass with ice. Fill with champagne.
Apple strudel 1 1/2 ounces vodka 1/2 ounce honey liqueur 1/2 ounce blackberry puree dash of vanilla syrup 2 ounces apple juice champagne Fill cocktail shaker with ice. Add vodka, honey liqueur, blackberry puree, vanilla syrup, and apple juice. Shake. Strain into a Collins glass with ice. Top with champagne.
Lemonhead 1/2 fresh lemon 1 teaspoon powdered sugar 1 teaspoon water 2 1/2 ounces champagne Squeeze lemon into a chilled cocktail shaker. Add sugar and water to lemon. Stir. Pour into a cocktail glass. Fill cocktail glass with shaved ice. Add champagne. Stir.
90210 iced tea 1 ounce sour mix 1 ounce gin 1 ounce white rum 1 ounce tequila 1 ounce tia maria 1 ounce vodka chilled champagne Pour sour mix, gin, white rum, tequila, tia maria, and vodka into a zombie glass. Fill with champagne.
Bordeaux bitter 1 ounce campari champagne Pour campari and champagne into deepsaucer champagne glass. Stir.
Dubonnet fizz 1 ounce orange juice 2 ounces dubonnet champagne Fill cocktail shaker with ice. Add orange juice and dubonnet. Shake. Strain into an old-fashioned glass. Fill with champagne.
Corpse reviver 2 dashes of grenadine 2/3 ounce lemon juice 2/3 ounce orange juice 2/3 ounce brandy champagne Fill cocktail shaker with ice. Add grenadine, juices, and brandy. Shake. Strain into an old-fashioned glass. Top with champagne.
Fontana 1 ounce orange juice 1 ounce campari 1/2 ounce cointreau 1/2 ounce grand marnier champagne Fill cocktail shaker with ice . Add orange juice, campari, cointreau, and grand marnier. Shake. Strain into an old-fashioned glass. Top with champagne. Garnish with shredded lemon peel.
French 2 ounces sour mix 1 ounce brandy champagne Fill cocktail shaker with ice. Add sour mix and brandy. Stir. Strain into a Collins glass with ice. Fill with champagne.
Le petit fizz 1 ounce blue Curacao 1/2 ounce vodka champagne lime slice Pack a margarita glass with crushed ice. Pour blue Curacao into the center of the glass. Add vodka. Top with champagne. Squeeze lime wedge on top and drop in.
Silver reign 1 1/3 ounces bourbon 1 ounce champagne 1 ounce drambuie Pour bourbon, champagne, and drambuie into an old -fashioned glass with ice. Stir.
78 camaro 3/4 ounce yukon jack 3/4 ounce rum 3/4 ounce apricot brandy 1 ounce pineapple juice champagne Fill cocktail shaker with ice. Add yukon jack, rum, apricot brandy, and pineapple juice. Shake. Strain into a highball glass. Top with champagne.
Atheist’s best 1 1/2 ounces vodka 3/4 ounce cherry juice 3/4 ounce lemon juice 3 ounces extra dry champagne Fill cocktail shaker with ice. Add vodka and juices. Shake. Strain into a cocktail glass. Top with champagne.
A good night kiss Drop of angostura bitters 1 sugar cube 4 ounces champagne splash of campari Put one drop of bitters on a sugar cube. Drop into a champagne flute. Add champagne. Splash with campari.
The carolina 2 ounces strega 2 ounces champagne Pour strega into a chilled wine glass. Add champagne. Stir gently.
Ambrosia 1 ounce apple jack 1 ounce brandy dash of triple sec juice of 1 lemon chilled champagne Fill cocktail shaker with ice. Add apple jack, brandy, triple sec, and lemon juice. Shake. Strain into a highball glass with ice. Fill with champagne. Stir lightly.
French pirate 1/2 ounce orange Curacao 1 ounce dark rum champagne Pour Curacao into champagne flute. Add rum. Top with champagne. Original sin 3/4 ounce triple sec 1 1/2 ounces brandy 1 1/2 ounces cherry liqueur splash of sour mix dash of grenadine 6 ounces ch ampagne Fill a hurricane glass with crushed ice. Add triple sec, brandy, cherry liqueur, sour mix, and grenadine. Stir. Top with champagne. Garnish with orange, lemon, and lime slices.
Original martini 1 1/2 ounces gin dry vermouth to taste Fill cocktail shaker with ice. Add gin and vermouth. Stir. Strain into a martini glass. Garnish with an olive.
Vesper martini 3 ounces gin 1 ounce vodka 1/2 ounce lillet blonde Fill cocktail shaker with ice. Add gin, vodka, and lillet blonde. Shake. Strain into a chilled martini glass. Garnish with a slice of lemon peel.
Vodka martini 1 1/2 ounces vodka dash dry vermouth Fill cocktail shaker with ice. Add vodka and vermouth. Stir. Strain into a chilled martini glass. Garnish with an olive.
Algonquin 1 1/2 ounces whiskey 1 ounce dry vermouth to taste 1 ounce pineapple juice Fill cocktail shaker with ice Add whiskey, vermouth, and pineapple juice. Shake. Strain into a chilled martini glass.
Black and white Martini 3 ounces vanillaflavored vodka 1 ounce crème de cacao Fill cocktail shaker with ice. Add vodka and crème de cacao. Shake. Strain into a chilled martini glass. Garnish with black and white licorice candies.
Cabaret martini 3 ounces gin 1 1/2 ounces red dubonnet 4 dashes angostura bitters 4 dashes pernod Fill cocktail shaker with ice. Add gin, dubonnet, bitters, and pernod. Shake. Strain into a chilled martini glass. Garnish with a lime twist.
Colony club martini 3 ounces gin 1 teaspoon pernod 4 dashes orange bitters Fill cocktail shaker with ice. Add gin, pernod, and bitters. Shake. Strain into a chilled martini glass. Garnish with an orange twist.
Deep sea martini 3 ounces gin 1 ounce dry vermouth 1/2 teaspoon pernod dash orange bitters Fill cocktail shaker with ice. Add gin, vermouth, pernod, and bitters. Stir. Strain into a chilled martini glass.
Dusty martini 2 ounces gin dash dry vermouth scotch Fill cocktail shaker with an ice cube. Add gin and vermouth. Stir. Strain into a chilled martini glass rimmed with scotch. Garnish with a lemon twist.
Fare thee well Martini 3 ounces gin 1/2 ounce dry vermouth 1/2 ounce sweet vermouth dash cointreau Fill cocktail shaker with ice. Add gin, vermouths, and cointreau. Stir. Strain into a chilled martini glass.
Fdr’s martini 1 ounce gin 1/2 ounce vermouth 1 teaspoon olive brine Fill cocktail shaker with ice. Add gin, vermouth, and olive brine. Stir. Rub a lemon twist around the rim of a chilled martini glass. Strain into the glass. Garnish with an olive.
Fiftyfifty vodka Martini 2 ounces vodka 2 ounces dry vermouth Fill cocktail shaker with ice. Add vodka and vermouth. Stir. Strain into a chilled martini glass. Garnish with an olive.
Great caesar’s Martini 3 ounces vodka 1/2 ounce dry vermouth Fill cocktail shaker with ice. Add vodka and vermouth with cracked ice. Shake. Strain into a martini cocktail glass. Garnish with an anchovystuffed olive.
Imperial martini 3 ounces gin 1 ounce dry vermouth 1/2 teaspoon maraschino liqueur 4 dashes angostura bitters Fill cocktail shaker with ice. Add gi n, vermouth, maraschino liqueur, and bitters. Stir. Strain into a chilled martini glass.
Hot and dirty martini 3 ounces pepper vodka 1/2 ounce dry vermouth 1 teaspoon olive brine Fill cocktail shaker with ice. Add vodka, vermouth, and olive brine. Shake. Strain into a chilled martini glass. Garnish with an olive stuffed with pickled jalapeno pepper.
London martini 3 ounces gin 1/2 teaspoon maraschino liqueur 4 dashes orange bitters 1/2 teaspoon sugar Fill cocktail shaker with ice. Add gin, maraschino liqueur, bitters, and sugar. Stir. Strain into a chilled martini glass. Garnish with a lemon twist.
Low tide martini 3 ounces vodka 1/2 ounce dry vermouth 1 teaspoon clam juice Fill cocktail shaker with ice. Add vodka, vermouth, and clam juice. Shake. Strain into a chilled martini glass. Garnish with an olive stuffed with smoked clam and a lemon twist.
Opal martini 3 ounces gin 1/2 ounce triple sec 1 ounce fresh orange juice 1/4 teaspoon sugar Fill cocktail shaker with ice Add gin, triple sec, orange juice, and sugar. Shake. Strain into a chilled martini glass.
Pall mall martini 2 ounces gin 1/2 ounce dry vermouth 1/2 ounce sweet vermouth 1 teaspoon white crème de menthe dash orange bitters Fill cocktail shaker with ice. Add gin, vermouths, crème de menthe, and bitters. Stir. Strain into a chilled martini glass.
Dean martini 3 ounces vodka or gin (bartender’s choice) splash red sweet vermouth Fill cocktail shaker with ice. Add vodka or gin and vermouth. Stir. Strain into a chilled martini glass. Garnish with an orange wheel.
Sicilian martini 1 1/2 ounces gin 1/4 ounce dry vermouth 1/2 ounce dry marsala Fill cocktail shaker with ice. Add gin, vermouth, and marsala. Stir briskly. Strain into a chilled martini glass. Twist lemon over drink and drop into the glass.
Rude cosmopolitan 1 1/4 ounces tequila 1/4 ounce grand marnier juice from whole lime 1 ounce cranberry juice Fill cocktail shaker with ice. Add tequila, grand marnier, and juices. Shake. Strain into a chilled martini glass. Garnish with an orange peel.
Golf martini 4 ounces gin 1 ounce dry vermouth 4 dashes angostura bitters Fill cocktail shaker with ice. Add gin, vermouth, and bitters. Shake. Strain into a chilled martini glass. Garnish with an olive.
Velvet bunny martini 1 1/2 ounces vodka dash banana liqueur dash black sambuca Fill cocktail shaker with ice. Add vodka, banana liqueur, and sambuca. Shake. Strain into a chilled martini glass. Garnish with banana slices.
Princess martini 1 1/2 ounces vodka dash strawberry liqueur Fill cocktail shaker with ice. Add vodka and strawberry liqueur. Shake. Strain into a chilled martini glass. Squeeze slice of orange over the glass and drop in.
New orleans martini 3 ounces vanilla vodka 1/2 ounce dry vermouth 1/2 ounce pernod dash angostura bitters Fill cocktail shaker with ice. Add vodka, vermouth, pernod, and bitters. Shake. Strain into a chilled martini glass. Garnish with mint sprig.
Leap year 2 ounces gin 1/2 ounce sweet vermouth 1/2 ounce grand marnier 1/4 teaspoon lime juice Fill cocktail shaker with ice. Add gin, vermouth, grand marnier, and lime juice. Shake. Strain into a chilled martini glass.
Palm beach martini 3 ounces gin 1 teaspoon sweet vermouth 2 ounces grapefruit juice Fill cocktail shaker with ice. Add gin, ver mouth, and grapefruit juice. Shake. Strain into a chilled martini glass.
Park avenue martini 3 ounces gin 1/2 ounce sweet vermouth 1/2 ounce dry vermouth Fill cocktail shaker with ice. Add gin and vermouths. Shake. Strain into a chilled martini glass.
Warsaw 1 1/2 ounces gin 1 ounce apple brandy 1 ounce sweet vermouth 1 teaspoon yellow chartreuse Fill cocktail shaker with ice. Add gin, apple brandy, vermouth, and chartreuse. Shake. Strain into a chilled martini glass.
Journalist 2 ounces gin 1 teaspoon dry vermouth 1 teaspoon sweet vermouth 1 teaspoon triple sec 1 teaspoon lime juice dash angostura bitters Fill cocktail shaker with ice. Add gin, vermouths, triple sec, and lime juice. Shake. Strain into a chilled martini glass.
Iceberg 2 ounces gin dash white crème de menthe Fill cocktail shaker with ice. Add gin and crème de menthe. Shake. Strain into a chilled martini glass. Garnish with fresh mint.
Smoky martini 3 ounces gin 1/2 ounce dry vermouth 1 teaspoon scotch Fill cocktail shaker with ice. Add gin, vermouth, and scotch. Stir. Strain into a chilled martini glass. Garnish with lemon twist.
Third degree martini 3 ounces gin 1 ounce dry vermouth 1/2 ounce pernod Fill cocktail shaker with ice. Add gin, vermouth, and pernod. Shake. Strain into a chilled martini glass.
Blenton 1 1/2 ounces gin 3/4 ounce dry vermouth dash angostura bitters Fill cocktail shaker with ice. Add gin, vermouth, and bitters. Stir. Strain into a chilled martini glass.
Bloodhound 1 ounce gin 1/2 ounce dry vermouth 1/2 ounce sweet vermouth 1/2 ounce strawberry liqueur Fill cocktail shaker with ice. Add gin, vermouths, and strawberry liqueur. Shake. Strain into a chilled martini glass. Drop a whole strawberry into glass.
Fino martini 2 ounces gin 1/2 ounce fino sherry Fill cocktail shaker with ice. Add gin and sherry. Stir. Strain into a chilled martini glass. Garnish with olive or lemon twist.
Flying dutchman Curacao 2 ounces gin 1/4 ounce dry vermouth Pour enough Curacao into prechilled cocktail glass to co at sides. Twirl glass and coat with Curacao. Fill cocktail shaker with ice. Add gin and vermouth. Stir. Strain into glass.
Marsala martini 3/4 ounce gin 3/4 ounce dry vermouth 3/4 ounce dry marsala Fill cocktail shaker with ice. Add gin, vermouth, and m arsala. Stir. Strain into a chilled martini glass. Twist lemon above drink and drop in.
Dutch martini 2 ounces dutch genever gin 1/2 ounce dry vermouth Fill cocktail shaker with ice. Add gin and vermouth. Stir. Strain into a chilled martini glass. Twist lemon above drink and drop in.
Perfect 1 1/2 ounces gin 1/2 ounce dry vermouth 1/2 ounce sweet vermouth Fill cocktail shaker with ice. Add gin and vermouths. Stir. Strain into a chilled martini glass. Garnish with olive or lemon.
Paisley martini 2 1/4 ounces gin 1/4 ounce dry vermouth 1 teaspoon scotch Fill cocktail shaker with ice. Add gin, vermouth, and scotch. Stir. Strain into a chilled martini glass.
Racquet club martini 2 ounces gin 1/2 ounce dry vermouth 2 dashes orange bitters Fill cocktail shaker with ice. Add gin, vermouth, and bitters. Shake until outside of shaker is completely frosted. Strain into a cold martini glass.
Morro Be like little orphan annie and order “to.” 1 ounce gin 1/2 ounce golden rum 1/2 ounce lime juice 1/2 o unce pineapple juice sugar Fill cocktail shaker with ice. Add gin, rum, and juices. Shake. Strain into a sugarrimmed chilled martini glass.
Pompano Fun fact: pompano racetrack in south florida features nighttime horse racing. Giddyup! 1 ounce gin 1 /2 ounce dry vermouth 1 ounce grapefruit juice 4 dashes orange bitters Fill cocktail shaker with ice. Add gin, vermouth, grapefruit juice, and bitters. Shake. Strain into a chilled cocktail or old-fashioned glass. Garnish with an orange slice.
St. Lo Named for the patron saint of the vertically challenged. 1 1/2 ounces gin 1/2 ounce calvados 1/2 ounce lemon juice 1 teaspoon sugar Fill cocktail shaker with ice. Add gin, calvados, lemon juice, and sugar. Shake. Strain into a chilled martini glass.
Princeton Adventurous ivy leaguers will enjoy this concoction. Sis boom bah! 1 1/4 ounces gin 3/4 ounce dry vermouth 1/2 ounce lime juice Fill cocktail shaker with ice. Add gin, vermouth, and lime juice. Shake. Strain into a cocktail glass.
Red cloud So named for the pleasant fog that envelops the drinker’s brain. 1 1/2 ounces gin 1/2 ounce apricot liqueur 1/2 ounce lemon juice 1 teaspoon grenadine dash angostura bitters Fill cocktail shaker with ice. Add gin, apricot liqueur, lemon juice, gren adine, and bitters. Shake. Strain into a cocktail glass.
Lava lamp martini An unusually tasty byproduct of “60s night” at the country club. Splash raspberry liqueur splash honey 3 ounces vodka Mix raspberry liqueur and honey in a shot glass. Fill cocktail shaker with ice. Add vodka. Shake. Strain into a martini glass. Spoon in raspberry liqueur and honey mixture.
Secret martini Don’t tell anyone about this one. Keep the recipe to yourself and indulge in covert actions. 3 ounces gin 1 ounce lillet blonde 2 dashes angostura bitters Fill cocktail shaker with ice. Add gin, lillet blonde, and bitters. Stir. Strain into a chilled martini glass.
Montmartre The ideal locale for consuming this drink? The tallest point in paris, of course. 1 1/2 ounces gin 1/2 ounce sweet vermouth 1/2 ounce triple sec Fill cocktail shaker with ice. Add gin, vermouth, and triple sec. Shake. Pour into an old-fashioned glass filled with ice.
Moulin rouge Can you make zees drink? Oui! Everybody cancan! 1 1/2 ounces sloe gin 1/2 ounce sweet vermouth 3 dashes angostura bitters Fill cocktail shaker with ice. Add sloe gin, vermouth, and bitters. Shake. Strain into a chilled martini glass.
Hellfire club martini Emma peel surely downed one of these after escaping the hellfire club’s sinister clutches. 1 1/2 ounces pepper vodka 1/2 ounce dry vermouth Fill cocktail shaker with ice. Add pepper vodka and dry vermouth. Stir. Strain into a chilled martini glass. Garnish with a jalapeno pepper and a dash of cayenne pepper.
Diplomat The martini strong enough to solve the world’s problems. Share liberally. 2 ounces dry vermouth 1 ounce sweet vermouth 2 dashes maraschino liqueur Fill cocktail shaker with ice. Add vermouths and maraschino liqueur. Stir. Strain into a chilled martini glass. Garnish with an orange peel twist.
Truffle martini Raise a glass to toast the tireless work of our porcine brethren, who have selflessly sniffed out underground truffle troves for generations. 3 1/2 ounces cognac splash lime juice splash grand marnier 7 paperthin slices black truffle Fill cocktail shaker with ice. Add cognac, lime juice, and grand marnier and 2 slices of black truffle. Shake. Strain into a chilled martini glass. Garnish with remaining five slices of black truffle.
Pomegranate martini Persephone, heroine of greek mythology, was banished to hades for eating an otherworldly pomegranate. Lucky you she took the fall, you get the drink. 2 ounces fresh squeezed pomegranate juice 2 ounces vodka 1/4 ounce sugar syrup Fill cocktail shaker with ice. Add pomegranate juice, vodka, and sugar syrup. Shake. Strain into a chilled martini glass.
Cowboy martini A refreshing respite for cowpunchers both urban and rural. Saddle up! 2 ounces gin 1/2 ounce dry vermouth dash sugar syrup Fill cocktail shaker with ice. Add gin, vermouth, and sugar syrup. Shake. Strain into a chilled martini glass. Garnish with a floating mint sprig.
Cosmopolitan The drink that made sex in the city chicks teeter in their jimmy choos. Fruity and light, drink a few and get ready to hear all about your friend’s mr. Big. 2 ounces lemonflavored vodka 1 ounce triple sec 1 ounce cranberry juice 1/2 ounce lime juice Fill cocktail shaker with ice. Add vodka, triple sec, cranberry juice, and lime juice. Shake. Strain into a chilled martini glass. Garnish with a lime slice.
Flirtini Sure to make you think the bartender is cute enough to deserve a wink or two. 1/2 ounce raspberry vodka 1/2 ounce cointreau splash lime juice splash pineapple juice splash cranberry juice 5 raspberries brut champagne Muddle raspberries in bottom of slightly chilled cocktail glass. Fill cocktail shaker with ice. Add vodka, cointreau, and juices. Shake. Strain into a chilled martini glass. Top with champagne. Garnish with a mint sprig.
Wembley martini Perhaps the reason soccer hooligans often riot at wembley is that the bartender has run out of this tasty treat? A promising theory. 3 ounces gin 1/2 ounce dry vermouth 1 teaspoon apricot brandy 1 teaspoon calvados Fill cocktail shaker with ice. Add gin, vermouth, apricot brandy, and calvados. Shake. Strain into a chilled martini glass. Garnish with a lemon twist.
Newbury Like the British town and boston street of the same name, the newbury is sweet, posh, and delicious. Perfect for the parched anglophile. 1 1/2 ounces gin 1 ounce sweet vermouth 1/4 teaspoon triple sec Fill cocktail shaker with ice. Add gin, vermouth, and triple sec. Shake. Strain into a chilled martini glass. Garnish with a lemon twist.
Blue martini The perfect hand candy for the air traveler with a window seat. 3 ounces vodka 1/2 ounce blue Curacao dash angostura bitters Halffill cocktail shaker with ice. Add vodka, Curacao, and bitters. Shake. Strain into a chilled martini glass. Garnish with an olive.
Girlie martini Careful there, mister—order a “couple of girlies” too loudly, and your barmates may eye you with suspicion. Proceed with caution. Splash dry vermouth 4 ounces vodka 3 ounces chilled champagne dash maraschino liqueur Coat inside of martini glass with dry vermouth. Fill cocktail shaker with ice. Add vodka, champagne, and maraschino liqueur. Stir. Strain into the martini glass. Garnish with an olive and a cherry.
Soho The decadent way to end a day of shopping and art gallery exploration. 2 ounces vodka 1/2 ounce vanilla vodka 1/2 ounce orange Curacao dash orange bitters Fill cocktail shaker with ice. Add vodkas, orange Curacao, and bitters. Shake. Strain into a martini glass. Garnish with a flamed orange peel.
Long kiss goodnight Martini Like its namesake, this one is sweet and leaves you wanting more. Much more. 1/2 ounce vanilla vodka 1 ounce vodka 1/2 ounce white crème de cacao shaved white chocolate Freeze a martini glass with white chocolate on rim. Fill cocktail shaker with ice Add vodkas and crème de cacao. Shake lightly. Strain into the glass. Garnish with a chocolate kiss.
St. Tropez While this drink won’t give you that perfect st. Tropez tan, you can hear the ocean if you hold the empty glass over your ear. 2 ounces vodka 1/2 ounce maraschino liqueur 3 ounces peach juice Fill cocktail shaker with vodka, maraschino liqueur, and peach juice. Add ice. Stir. Strain into a chilled martini glass.
Blue lagoon So you weren’t lucky enough to be shipwrecked with a young brooke shields? Join the club. Drown your sorrows while cursing the name of christopher atkins. 2 ounces vodka 1/4 ounce blue Curacao 3 ounces pineapple juice Fill cocktail shaker with vodka, Curacao, and pineapple juice. Add ice. Shake. Strain into a chilled martini glass.
Gin and sin Want to really ruffle the petticoats of your teetotaling aunt gladys? Offer her one of these aptly named combinations, and watch her scurry for the safety of her prohibition league meeting. 1 1/2 ounces gin 1 ounce orange juice 1 ounce lemon juice 1/2 teaspoon grenadine Fill cocktail shaker with ice. Add gin, juices, and grenadine. Shake. Strain into a chilled martini glass.
Special sweet Martini Make it for the girl in your life. Claim you invented it and named it after her. We won’t tell. Dash of orange bitters 1/2 ounce gin 1/2 ounce sweet vermouth Fill cocktail shaker with ice. Add bitters, gin, and vermouth. Shake. Strain into a chilled martini glass.
Medium martini If starbucks was a bar, this one would be called a “grande.” 1/4 ounce dry vermouth 1/2 ounce sweet vermouth 1/3 ounce dry gin Fill cocktail shaker with ice. Add vermouths and gin. Shake. Strain into a chilled martini glass.
Pink puppy Roll over and fetch this one whenever possible. If you bring me one, I promise to scratch your tummy. 1 1/2 ounces vodka 1 1/2 ounces gin 4 1/2 ounces grapefruit juice Fill cocktail shaker with ice. Add vodka, gin, and grapefruit juice. Shake. Strain into a chilled martini glass. Garnish with a cherry.
Palme d’or This drink shares its name with the big prize from the cannes film festival. Mix one up and pretend to strut down the red carpet. 1 1/2 ounces vodka 3/4 ounces lemon juice 2 teaspoons lime cordial Fill cocktail shaker with ice. Add vodka, lemon juice, and lime cordial. Shake. Strain into a chilled martini glass. Garnish with twist of lemon and a cherry.
Razmopolitan It’s the raspberry that makes this drink so sinfully delicious. But don’t down too many and razz the patrons. 2 1/4 ounces raspberry vodka 1 1/8 ounces triple sec 1 1/2 ounces cranberry juice 3/4 ounce lime juice 1 teaspoon caster sugar Fill cocktail shaker with ice. Add vodka, triple sec, juices, and sugar. Shake. Strain into a chilled martini glass. Twist lime peel above glass and drop in.
Silver bullet If the lone ranger ever left one of these behind, tonto would have questioned the masked man’s sanity. 1 1/2 ounces gin splash scotch Fill cocktail shaker with ice. Add gin and scotch. Shake. Strain into a chilled martini glass. (this drink may also be stirred and served on the rocks.)
Martini noir Drink this at the beginning of a beautiful friendship, preferably with a feisty—yet compliant—gun moll. 2 ounces vodka 1 ounce chambord Fill cocktail shaker with ice. Add vodka and chambord. Shake. Strain into a chilled martini glass. Garnish with lemon twist.
Creole martini My greatuncle boudreaux claims that this drink makes him handsome, funny, and a really great dancer. 2 ounces gin 1/4 ounce dry vermouth Fill cocktail shaker with ice. Add gin and vermouth. Stir. Strain into a chilled martini glass. Garnish with jalapeño pepper.
The figgy Get jiggy with the figgy. 2 ounces vodka 1/4 ounce fig vodka 1/4 ounce maraschino liqueur 1 ounce half and half Pour vodkas, maraschino liqueur, and cream into cocktail shaker. Fill cocktail shaker with ice. Let stand for five seconds. Shake. Strain into a chilled martini glass. Garnish with dark chocolate kiss and a fig slice.
Saketini A few of these will have you singing like aretha franklin, to the tune of “respect.” Saketini saketini saketini saketini...” 1 1/2 ounces sake 1 1/2 ounces gin Fill cocktail shaker with ice. Add sake and gin. Shake. Strain into a chilled martini glass. Garnish with an olive.
Milky way martini For two Bob had a problem. He was thirsty, and he had missed dessert. Milky way martini to the rescue! 6 ounces vanilla vodka 1 milky way candy bar 1 tablespoon sweet chocolate shavings Slice milky way candy bar into pieces. Place candy bar slices in microwaveable bowl and heat until melted. Fill cocktail shaker with ice. Add vodka. Shake. Spoon 1 teaspoon melted candy bar in bottom of each chilled cocktail glasse s. Strain vodka into the glasses. Garnish with chocolate shavings.
Chocolate orange Drop for two Overheard near the ski lodge fireplace, “baby, this drink is just like you, sweet, but with a kick.” 3 ounces orange vodka 1 ounce chocolate vodka 1 ounce cointreau 1 1/2 ounces white chocolate liqueur Fill cocktail shaker with ice. Add vodkas, cointreau, and white chocolate liqueur. Shake. Strain into two chilled martini glasses. Garnish with chocolate orange slices.
Whiteout martini For two No mistake here. Make this drink for your favourite secretary. 4 ounces vanilla vodka 1 ounce white crème de cacao 2 ounces white chocolate liqueur Fill cocktail shaker with ice. Add vodka. Shake. Add white crème de cacao and white chocolate liqueur. Swirl shaker for one minute. Rest shaker for one minute. Strain into two frozen martini glasses. Dust with coconut flakes.
Mint patty martini All this great taste and fresh breath, too? What a country! 3 ounces pepper vodka 2 ounces white crème de menthe 1 starlight mint 1 ounce dark chocolate liqueur 1 tablespoon peppermint schnapps Fill cocktail shaker with ice. Add pepper vodka, crème de menthe, and starlight mint. Let shaker stand for one minute. Shake. Add dark chocolate liqueur. Shake. Strain into two chilled martini glasses. Top each glass with half of the peppermint schnapps.
Gimlet limetini Can’t get your date to pucker up? Order a couple of these, and it’ll be next stop: smoochville, population: 2.4 ounces key lime vodka 1/2 teaspoon dry vermouth 1 teaspoon bottled water 1 lime Fill cocktail shaker with ice. Add vodka. Stir. Add vermouth and water. Squeeze in half of lime. Stir. Strain into a chilled martini glass. Garnish with lime twist.
Lemon drop martini Lemon drop, lemon drop, oh lemon lemon drop…easy to make and the chicks dig it. 1 1/2 ounces citrus vodka 1 teaspoon sugar 1/4 of a lemon Slice 1/4 lemon into wedges. Fill cocktail shaker with ice. Add lemon wedges. Add vodka and sugar. Shake. Strain into sugarrimmed chilled martini glass. Garnish with a lemon twist.
Eurocosmo No, this is not the poor man’s parisian astronaut or that danceateria round the way. But it is a taste sensation. 1 1/2 ounces vodka 1/2 ounce cointreau 1/4 ounce lime juice 1 ounce cranberry juice Fill cocktail shaker with ice. Add vodka, cointreau, lime juice, and cranberry juice. Shake. Strain into a chilled martini glass. Garnish with an orange slice.
Melontini Livens up the traditional gin martini with a welcomed fruity flavor. 2 ounces gin dash melon liqueur Fill cocktail shaker with ice. Add gin and melon liqueur. Shake. Strain into a chilled martini glass.
Frenchman’s folly Pierre is being too humble—if this libation is a mistake, sacre bleu! 4 ounces gin 3 ounces dry vermouth 1 ounce lemonade 1 ounce water Fill cocktail shaker with ice. Add gin, vermouth, lemonade, and water. Shake. Strain into a chilled martini glass.
Uptown gin martini You know those sharplooking guys at the corner table, who always look like they have it all together? This is what they’re drinking. 1 1/2 ounces gin 1/8 ounce dry vermouth 1/4 ounce olive juice dash angostura bitters Fill cocktail shaker with ice. Add gin, vermouth, olive juice, and bitters. Shake. Strain into a chilled martini g lass.
Rose petal martini Big moe behind the bar will not make you one of these. Don’t ask him. 2 ounces vodka dash rose water Fill cocktail shaker with ice. Add vodka and rose water. Stir 10 times. Strain into a chilled martini glass. Garnish with rose petals.
Gypsy A drink so good, even nomads will stick around. 1 1/2 ounces sweet vermouth 1 1/2 ounces gin Fill cocktail shaker with ice. Add vermouth and gin. Stir. Strain into a chilled martini glass. Garnish with cherry.
Afterburner Ahh...sweet mother alcohol with a healthy dose of vitamin C. Scurvy, begone! 1 1/2 ounces triple sec 3 ounces vodka 3/4 ounce grapefruit juice Fill cocktail shaker with ice. Add triple sec, vodka, and grapefruit juice. Shake. Strain into a chilled martini glass. Garnish with a strawberry slice.
Bounty martini Please pardon the reference to a paper towel slogan, but this drink is indeed the “quicker picker upper.” Ouch. 1 1/2 ounces red vodka 1 1/2 ounces vanilla vodka 2 1/4 ounces cream of coconut dash sugar syrup six drops orange bitters Muddle vodkas, cream of coconut, sugar syrup, and bitters in cocktail shaker. Add ice. Shake. Strain into a chilled martini glass. Garnish with fresh strawberries.
Egg custard martini One word: flantastic! 3 ounces vodka 1 1/2 ounces warnicks advocaat 3/4 ounce vanilla vodka 3/4 ounce bourbon 1/8 ounce sugar syrup Fill cocktail shaker with ice. Add vodka, warnicks advocaat, vanilla vodka, bourbon, and sugar syrup. Stir. Strain into a chilled martini glass. Dust with nutmeg.
High roller If you order this in a casino, the pit boss comps you all sorts of free stuff. Really. Give it a whirl. 1 1/2 ounces dry vermouth 1 1/2 ounces gin 3/4 ounce triple sec 3/4 ounce apricot brandy Fill cocktail shaker with ice. Add vermouth, gin, triple sec, and apricot brandy. Stir. Strain into a chilled martini glass. Garnish with a cherry.
Jasmine Preferably served in a magic lamp on a flying carpet. 1 1/2 ounces gin 3/4 campari 3/4 ounce triple sec dash sug ar syrup Fill cocktail shaker with ice. Add gin, campari, triple sec, and sugar syrup. Shake. Strain into a chilled martini glass. Garnish with lemon peel.
Knickerbocker Hard to get much more old school than this one. Good anywhere, but especially in a dark, woodpaneled haunt. 1 1/2 ounces gin 1/4 teaspoon sweet vermouth 3/4 ounce dry vermouth Fill cocktail shaker with ice. Add gin and vermouths. Stir. Strain into a chilled martini glass. Garnish with a lemon peel.
Mangotini The libidinous taste of mango combined with the spiritlifting effects of vodka. 1 1/2 ounces mango vodka 3/4 ounce triple sec splash mango juice Fill cocktail shaker with ice. Add vodka, triple sec, and mango juice. Shake. Strain into a chilled martini glass. Garnish with a mango slice.
Orange cosmo A flavorful burst that cries for a second round. 2 ounces vodka 1 ounce grand marnier 1/4 ounce lime juice 1 ounce cranberry juice Fill cocktail shaker with ice. Add vodka, grand marnier, and juices. Shake. Strain into a chilled martini glass. Garnish with an orange peel.
Prince edward Martini First cigars, now a martini. Are there any vices that prince edward didn’t endorse? My kind of guy. 3 ounces gin 1/2 ounce drambuie Fill cocktail shaker with ice. Add gin and drambuie. Shake. Strain into a chilled martini glass. Garnish with a lemon twist.
Queen Elizabeth Martini Royally delicious. God save the queen! 3 ounces gin 1/2 ounce dry vermouth 2 teaspoons Benedictine Fill cocktail shaker with ice. Add gin, vermouth, and Benedictine. Shake. Strain into a chilled martini glass.
Chocolate martini The perfect gateway drink for beginning lushes. It’s the candy cigarette of the alcohol world. 1 1/2 ounces vodka 3/4 ounce white crème de cacao cocoa powder Fill cocktail shaker with ice. Add vodka and crème de cacao. Shake. Strain into a cocoa powder rimmed chilled martini glass. Garnish with a chocolate kiss tip up in the glass.
Blue angel Ever wonder why those air force stunt pilots defy death for your viewing pleasure? It’s because they get to sip these little top guns when they return to the hangar. 1/2 ounce blue Curacao 1/2 ounce parfait amour 1/2 ounce brandy 1/2 ounce lemon juice 1/2 ounce cream Fill cocktail shaker with ice. Add Curacao, parfait amour, brandy, lemon juice, and cream. Shake. Strain into a cocktail glass.
Golden dream Sip a few of these and slip into a fantastic sleep. 1 ounce galliano 1/2 ounce triple sec 1 tablespoon orange juice 1 tablespoon light cream Fill cocktail shaker with ice. Add galliano, triple sec, orange juice, and cream. Shake. Strain into a cocktail glass.
Banana slip What would freud say about this one? 1 1/2 ounces crème de banana 1 1/2 ounces irish cream liqueur Layer crème de banana and irish cream in a cordial glass.
Crème de cacao Nightcap Just what a nightcap should be: sweet, silky, and smooth. Be sure to brush before turning in. 1/4 cup cream 2 teaspoons sugar 1 tablespoon crème de cacao 10 ounces milk 4 ounces crème de cacao 2 ounces brandy 3 tablespoons sugar powdered cocoa Beat cream until whipped. Stir in 2 teaspoons sugar and 1 tablespoon crème de cacao. Store in refrigerator. Heat milk, 4 ounces crème de cacao, brandy, and sugar until hot. Pour into 4 small goblets. Top with whipped cream, sugar, and crème de cacao mixture. Sprinkle cocoa on top.
Chocolate orange Frappe A sinful liquid bonbon to be indulged in slowly. 3/4 ounce crème de cacao 3/4 ounce orange juice 1 teaspoon galliano Pour crème de cacao, orange juice, and galliano into cocktail shaker. Stir without ice. Pour over crushed ice in deep saucer champagne glass.
Foxy lady A throwback to the days of disco balls, satin hot pants, and glitter eyeshadow. Let’s pretend it’s 1976 again. 1 ounce amaretto 1/2 ounce crème de cacao 1 ounce heavy cream Fill cocktail shaker with ice. Add amaretto, crème de cacao, and heavy cream. Shake. Strain into a cordial glass.
Flying grasshopper Higher octane for highperforming grasshoppers. 3/4 ounce crème de menthe 3/4 ounce crème de cacao 3/4 ounce vodka Fill cocktail shaker with ice. Add crème de menthe, crème de cacao, and vodka. Stir. Strain into a cordial glass.
Capri A magical concoction like the dreamy island that bears its name. 3/4 ounce crème de cacao 3/4 ounce crème de banana 3/4 ounce light cream Fill cocktail shaker with ice. Add crème de cacao, crème de banana, and cream. Shake. Strain into a cordial glass.
Suissesse A popular drink in switzerland and France. The swiss and French know what time it is. Suissesse time. 1 1/2 ounces pernod 1/2 ounce anisette 1/4 ounce cream 1/2 ounce egg white Fill cocktail shaker with ice. Add pernod, anisette, cream, and egg white. Shake. Strain into a chilled cocktail glass.
Coffee grand Marnier No better drink than this one to sip while prattling about life’s little nuisances. 1/2 ounce coffee liqueur 1/2 ounce grand marnier 1/2 ounce orange juice Pour coffee liqueur, grand marnier, and orange juice into cocktail shaker. Pour over crushed ic e in deep saucer champagne glass. Garnish with orange slice.
Mixed mocha frappe All the taste of coffee with all the discernment of fullbodied liqueurs. 3/4 ounce coffee liqueur 1/4 ounce white crème de menthe 1/4 ounce crème de cacao 1/4 ounce triple sec sugar Pour coffee liqueur, crème de menthe, crème de cacao, and triple sec into cocktail shaker. Stir without ice. Fill sugarrimmed deep saucer champagne glass with crushed ice. Pour mixture over ice.
Sambuca frappe Mix two and slip into something silky. Enjoy a night full of secrets. 1 ounce sambuca 1/2 ounce coffee liqueur Pour sambuca and coffee liqueur into cocktail shaker. Stir without ice. Fill deep saucer champagne glass with crushed ice. Pour mixture over ice.
Dutch velvet If the dutch masters had partaken in this, they might have discovered the beauty of velvet as a canvas. 1/2 ounce chocolate mint liqueur 1/2 ounce banana liqueur 2 ounces cream Fill cocktail shaker with ice. Add chocolate mint liqueur, banana liqueur, and cream. Shake. Strain into a chilled cocktail glass. Garnish with shaved chocolate.
Dutch coffee Don’t let the evening end without this one. 1 1/2 ounces vandermint liqueur hot coffee Pour vandermint liqueur into a coffee mug. Add hot coffee. Top with whipped cream.
Velvet kiss A kiss is just a kiss unless it’s lined with velvet. 1 ounce gin 1/2 ounce banana liqueur 1/2 ounce pineapple juice 1 ounce heavy cream Fill cocktail shaker with ice. Add gin, banana liqueur, pineapple juice, and heavy cream. Shake. Strain into a chilled cocktail glass.
Millionaire’s coffee Rich, just like the name suggests. A nightcap for high rollers and those who can only dream. 1/2 ounce coffee liqueur 1/2 ounce irish cream liqueur 1/2 ounce grand marnier 1/2 ounce frangelico hot coffee Pour coffee liqueur, irish cream liqueur, grand marnier, and frangelico into a deep coffee mug. Add hot coffee. Top with whipped cream.
Cadiz Fun fact: cadiz, spain is thought by many to be the oldest city in europe. 3/4 ounce sherry 3/4 ounce blackberry liqueur 1/2 ounce triple sec 1/2 ounce cream Fill cocktail shaker with ice. Add sherry, blackberry liqueur, triple sec, and cream. Shake. Strain into a chilled old-fashioned glass.
Peach melba Dessert in a glass never tasted so good. Take a pass on the cheesecake and indulge in this. 1 ounce peach schnapps 1/2 ounce black raspberry liqueur 3 ounces cream Fill cocktail shaker with ice. Add peach schnapps, black raspberry liqueur, and heavy cream. Shake. Strain into a chilled old-fashioned glass. Garnish with a peach slice.
Panama cocktail Tastes best when you’re wearing a white suit and a big straw hat. 1 ounce crème de cacao 1 ounce light cream 1 ounce brandy Fill cocktail shaker with ice. Add crème de cacao, cream, and brandy. Shake. Strain into a cocktail glass.
Lover’s kiss Gentlemen: check your shirt collars for telltale traces of this sweet treat. Dead giveaway. 1/2 ounce amaretto 1/2 ounce cherry brandy 1/2 ounce crème de cacao 1 ounce cream Fill cocktail shaker with ice. Add amaretto, cherry brandy, crème de cacao, and cream. Shake. Strain into a parfait glass. Top with whipped cream, chocolate shavings, and a cherry.
Brandy Alexander Drink and dessert, all in one glass. The best of the Alexander family. 1/2 ounce crème de cacao 1/2 ounce brandy 1/2 ounce heavy cream Fill cocktail shaker with ice. Add crème de cacao, brandy, and heavy cream. Shake. Strain into a cocktail glass.
Garza’s nightcap Tossing and turning? Tiptoe into the kitchen and toss back one of these hot milk treasures. 6 ounces milk 1 ounce coffee liqueur 1 teaspoon powdered sugar Heat milk on stove. Add sugar and coffee liqueur. Pour into a coffee mug. Dust with nutmeg.
Sherried coffee A touch of sherry never hurt anyone. 1 1/4 ounces sherry 1 1/4 ounces coffee liqueur 2 teaspoons cream Fill cocktail shaker with ice. Add sherry and coffee liqueur. Shake. Strain into a chilled old-fashioned glass. Float cream on top.
Coffee grasshopper How jiminy cricket ends his day. 3/4 ounce coffee liqueur 3/4 ounce white crème de menthe 3/4 ounce cream Fill cocktail shaker with ice. Add coffee liqueur, white crème de menthe, and cream. Shake. Strain into a chilled cocktail glass.
Pink almond Don’t reach for that pretty bowl of pastel almonds at the next wedding reception. Choose this instead. 1/2 ounce crème de noyaux 1/2 ounce orgeat 1 ounce blended whiskey 1/2 ounce kirsch 1/2 ounce lemon juice Fill cocktail shaker with ice. Add crème de noyaux, orgeat, blended whiskey, kirsch, and lemon juice. Shake. Strain over ice in a chilled old-fashioned glass. Garnish with lemon slice.
Mocha mint Like that ice cream you loved as a child—plus the added bonus that comes with adulthood. 3/4 ounce coffee liqueur 3/4 ounce crème de menthe 3/4 ounce crème de cacao sugar Fill cocktail shaker with ice. Add coffee liqueur, crème de menthe, and crème de cacao. Shake. Moisten cocktail glass rim with coffee liqueur. Dip rim in sugar. Strain mixture into glass.
Allwhite frappe Nighttime blizzards are more fun when sharing one of these under the covers. 1/2 ounce anisette 1/4 ounce white crème de menthe 1/2 ounce crème de cacao 1 teaspoon lemon juice Pour anisette, crème de menthe, crème de cacao, and lemon juice into cocktail shaker. Stir without ice. Pour over crushed ice in deep saucer champagne glass.
Coffee Alexander What the Alexander family drinks by moonlight. 1 ounce brandy 1 ounce coffee liqueur 1 ounce cream Fill cocktail shaker with ice. Add brandy, coffee liqueur, and cream. Shake. Pour into a cocktail glass.
Angel’s wing Legend has it that an angel becomes mortal if his wings are cut off. Conversely, if the bartender doesn’t cut you off too soon, you’ll feel heavenly. 1/3 ounce crème de cacao 1/3 ounce brandy 1/3 ounce cream Layer crème de cacao, brandy, and cream in a cordial glass.
Angel’s tip “psst…listen, pal. If you want my advice, i’d bet on the big guy.” 3/4 ounce crème de cacao 1/4 ounce cream Layer crème de cacao and cream in a cordial glass. Top with cherry.
Angel’s kiss Served by charlie to his crimefighting heroines. 1/4 ounce crème de cacao 1/4 ounce crème de yvette 1/4 ounce brandy 1/4 ounce cream Layer crème de cacao, crème de yvette, brandy, and cream in a cordial glass.
Angel’s delight Put the shine back in your halo with this luscious cocktail. 1/4 ounce grenadine 1/4 ounce triple sec 1/4 ounce crème de yvette 1/4 ounce cream Layer grenadine, triple sec, crème de yvette, and cream in a cordial glass.
Peppermint twist Let’s twist again like we did last winter. 1 1/2 ounces peppermint schnapps 1/2 ounce white crème de cacao 3 scoops vanilla ice cream Pour peppermint schnapps, crème de cacao, and vanilla ice cream into blender. Mix low speed. Pour into large parfait glass. Garnish with mint sprig and peppermint candy stick. Serve with a straw.
Quaalude While under its influence, please refrain from driving or operating heavy machinery. 1 ounce vodka 1 ounce frangelico 1 ounce coffee liqueur splash milk Fill old-fashioned glass with ice. Add vodka, frangelico, coffee liqueur, and milk.
Toasted almond Finally: a signature drink for drunken nut jobs everywhere. 1 1/2 ounces coffee liqueur 1 ounce amaretto 1 1/2 ounces cream Fill oldfashioned glass with ice. Add coffee liqueur, amaretto, and cream.
Banana banshee Much less frightening than its name would indicate. Nothing spooky here, but you just might scream...with delight. 1 ounce crème de banana 1/2 ounce crème de cacao 1/2 ounce light cream Fill cocktail shaker with ice. Add crème de banana, crème de cacao, and cream. Shake. Strain into a chilled cocktail glass.
Diana Ideal for bringing out your inner princess, or huntress if you prefer mythology. 1 1/2 o unces white crème de menthe 3/4 ounce brandy Pour crème de menthe into an old-fashioned glass. Add crushed ice. Float brandy on top.
French dream Pepé le pew’s goto drink. For when he is playing hard to get, no? 1 1/2 ounces irish cream liqueur 1/2 ounce raspberry liqueur 2 ounces half and half 4 ounces ice cubes Pour irish cream liqueur, raspberry liqueur, half and half, and ice cubes into a blender. Blend at low speed for 30 seconds. Pour into a parfait glass.
Irish coffee No blarney—this is an outstanding end to the evening. 1 1/2 ounces irish whiskey hot coffee Pour irish whiskey into coffee mug. Add hot coffee. Top with whipped cream, if desired.
Irish angel She had wings of green and flaming red hair when she appeared to paddy and whispered sweet nothings in his ear. 3/4 ounce irish whiskey 1/4 ounce crème de cacao 1/4 ounce white crème de menthe 1 1/2 ounces heavy cream Fill cocktail shaker with ice. Add whiskey, crème de cacao, crème de menthe, and cream. Shake. Strain into a chilled cocktail glass or in old-fashioned glass with ice.
Irish nightcap When in ireland, do as the irish do. 4 ounces hot milk 1 1/2 ounces irish whiskey 1 teaspoon sugar Pour hot milk into coffee mug. Add whiskey and sugar. Stir.
Bank holiday What the brits drink on their holidays from work. 1/2 ounce bourbon 1/2 ounce galliano 1/2 ounce crème de cacao 1/2 ounce brandy 1 to 2 ounces sweet cream Fill cocktail shaker with ice. Add bourbon, galliano, crème de cacao, brandy, and sweet cream. Shake. Strain into a cocktail glass.
Princess mary Before bedtime, don a tiara and sip one of these. 1/3 ounce dry gin 1/3 ounce crème de cacao 1/3 ounce cream Fill cocktail shaker with ice. Add gin, crème de cacao, and cream. Shake. Strain into a cordial glass.
Golden cadillac Boss lady likes them pink, but you’ll like them golden. Crush velvet seats, indeed. 1 ounce galliano 1 ounce white crème de cacao 2 ounces heavy cream Fill cocktail shaker with ice. Add galliano, crème de cacao, and cream. Shake. Strain into a chilled cocktail glass.
Russian bear For decades, smaller countries cowered in the russian bear’s shadow. Feel the power of the motherland in the palm of your hand. 1 ounce vodka 1/2 ounce crème de cacao 1/2 ounce cream Fill cocktail shaker with ice. Add vodka, crème de cacao, and cream. Shake. Strain into a chilled cocktail glass.
Coffee cooler For sultry summer nights that are too good to end. 4 ounces cold coffee 1 1/2 ounces vodka 1 ounce cream 1 ounce coffee liqueur 1 teaspoon sugar 1 small scoop coffee ice cream Fill cocktail shaker with ice. Add coffee, vodka, cream, coffee liqueur, and sugar. Shake. Strain into a tall glass. Add coffee ice cream.
Banana rum frappe Add beach chair, sand, setting sun on the horizon. Repeat as needed. 1/2 ounce banana liqueur 1/2 ounce light rum 1/2 ounce orange juice Pour banana liqueur, rum, and orange juice into cocktail shaker. Stir without ice. Pour over crushed ice in deep saucer champagne glass.
Banana apricot Frappe Nobody says no to a second one of these, even when it’s time to say good night. 3/4 ounce brandy 1/2 ounce apricotflavored brandy 1/4 ounce crème de noyaux Pour brandies and crème de noyaux into cocktail shaker. Stir without ice. Pour over crushed ice in deep saucer champagne glass.
Chartreuse cognac Frappe A glowing mix of herbal flavors and a strong brandy base. 3/4 ounce yellow chartreuse 3/4 ounce cognac Pour chartreuse and cognac into cocktail shaker. Stir without ice. Pour over crushed ice in deep saucer champagne glass.
Pink squirrel Don’t miss out on this one—it’ll have you hopping from tree to tree. 1 ounce crème de noyaux 1 ounce crème de cacao 3/4 ounce cream Fill cocktail shaker with ice. Add crème de noyaux, crème de cacao, and cream. Shake. Strain into chilled sugarrimmed cocktail glasses.
Russian coffee Warm enough to ward off even the worst siberian winter nights. 3/4 ounce coffee liqueur 3/4 ounce vodka 3/4 ounce cream 1/3 cup crushed ice Pour coffee liqueur, vodka, cream, and crushed ice into a blender. Blend low for 15 seconds. Pour into chilled deep saucer champagne glass.
Dulcet Dul cet [adj] : sweet to the taste, pleasing to the ear. Never was a truer definition written. 1 ounce vodka 1/2 ou nce Curacao 1/2 ounce anisette 1/2 ounce apricot liqueur 1 teaspoon lemon juice 1/2 brandied apricot Fill cocktail shaker with ice. Add vodka, Curacao, anisette, apricot liqueur, and lemon juice. Shake. Strain into chilled old-fashioned glass on ice. Drop in brandied apricot half.
Grasshopper In aesop’s fable, the grasshopper languished while the busy ant prepared for winter. Little did the ant know about the grasshopper’s secret hooch stash. 3/4 ounce crème de cacao 3/4 ounce crème de menthe 3/4 ounce cream Fill cocktail shaker with ice. Add crème de cacao, crème de menthe, and cream. Shake. Strain into chilled cocktail glass.
Cream punch This will keep you awake for that latenight argument and then dull the pain. 2 ounces cognac 1/4 teaspo on sugar 2 ounces cream 1/4 ounce lemon juice 1/4 ounce dark rum Fill cocktail shaker with ice. Add cognac, sugar, cream, lemon juice, and rum. Shake. Strain into chilled cocktail glass. Dust with nutmeg.
Calm voyage For the traveler who knows no timetable. 1/2 ounce galliano 1/2 ounce passion fruit syrup 2 teaspoons lemon juice 1/2 ounce light rum 1/2 egg 1/3 cup crushed ice Pour galliano, passion fruit syrup, lemon juice, rum, egg half, and crushed ice into a blender. Blend at low speed for 15 seconds. Pour into a chilled deep saucer champagne glass.
St. Louis cocktail Fun fact: with its prominent and wellknown arch, st. Louis is sometimes known as the “gateway to the west.” Wonder if travelers took this with them? 1/2 peach or apricot southern comfort Place peach or apricot into deep saucer champagne glass. Add finely cracked ice. Fill with southern comfort. Serve with a spoon.
Cappuccino cocktail Ideal to mix and place on the bedside table, to sip while enjoying a good read. 3/4 ounce coffee flavoured brandy 3/4 ounce vodka 1 ounce cream Fill cocktail shaker with ice. Add brandy, vodka, and cream. Shake. Strain into chilled cocktail glass.
Moonlight madness What the “werewolves of london” drink with their big bowls of beef chow mein. 1/2 ounce frangelico 1/2 ounce crème de cacao 1 ounce vodka splash of cream Fill cocktail shaker with ice. Add frangelico, crème de cacao, vodka, and cream. Shake. Strain into chilled cocktail glass.
Savoy hotel Really gets you stomping. 1/3 ounce dark crème de cacao 1/3 ounce Benedictine 1/3 ounce brandy Layer dark crème de cacao, Benedictine, and brandy into a pousse café glass.
King alphonse Ahhh...it’s good to be the king! 2 ounces coffee liqueur 1 ounce cream Pour coffee liqu eur into a cordial glass. Float cream on top. — or— Fill an old-fashioned glass with ice. Add coffee liqueur. Top with cream. Stir.
Kremlin cocktail A favourite of kgb agents after a long day of wiretapping. 1 ounce vodka 1 ounce crème de cacao 1 o unce cream Fill cocktail shaker with ice. Add vodka, crème de cacao, and cream. Shake. Strain into an old-fashioned glass with ice.
Panda bear When the zookeeper isn’t looking, the pandas love to sneak a few of these. 1 ounce amaretto 1/2 ounce crè me de cacao 1/2 ounce dark crème de cacao 5 ounces vanilla ice cream 1/4 ounce chocolate syrup 2 to 3 dashes vanilla extract Pour amaretto, crème de cacao, dark crème de cacao, vanilla ice cream, chocolate syrup, and vanilla extract into a blender. Blend u ntil smooth. Pour into a chilled goblet.
Velvet hammer Smooth but hardhitting. A sinful delight disguised as an innocent milk shake. 1 tablespoon crème de cacao 1 1/2 ounces vodka 1 tablespoon light cream Fill cocktail shaker with ice. Add crème de cacao, vodka, and cream. Shake. Strain into a cocktail glass.
Cricket When administered properly, it will make you (and your paramour) rub your legs together. Chirping optional. 1 ounce crème de cacao 1 ounce crème de menthe 1 ounce cream dash of brandy Fill cocktail shaker with ice. Add crème de cacao, crème de menthe, cream, and brandy. Shake. Strain into a chilled deepsaucer champagne glass.
Good and plenty Drink some now, save some for later. If you can stand it. 3/4 ounce ouzo 3/4 ounce anisette Pour ouzo and anisette into a brandy snifter.
B&b As comfortable as a good bed & breakfast, with none of the curious breakfast companions. 1/2 ounce Benedictine 1/2 ounce brandy Pour Benedictine into a cordial glass. Float brandy on top.
Dirty mother She was filthy, but she told a mean bedtime story. 1 1/2 ounces brandy 3/4 ounce coffee liqueur Fill old-fashioned glass with ice. Add brandy and coffee liqueur. Stir.
Adrienne’s dream As the poet anne sexton said, “in a dream you are never eighty.” 2 ounces brandy 1/2 ounce peppermint schnapps 1/2 ounce crème de cacao 1/2 ounce lemon juice 1/2 teaspoon sugar 1 ounce club soda Fill cocktail shaker with ice. Add brandy, peppermint schnapps, crème de cacao, lemon juice, and sugar. Shake. Strain into a Collins glass. Add ice. Fill with club soda. Garnish with mint sprig.
Almond joy Sometimes you feel like a nut…and sometimes you feel like one of these. 1 ounce cream of coconut 1 ounce amaretto 1 ounce dark crème de cacao 2 ounces cream Fill cocktail shaker with ice. Add crème of coconut, amaretto, dark crème de cacao, and cream. Shake. Strain into a highball glass filled with ice.
Aunt jemima All the sweetness of syrup without pancakes. 1/2 ounce brandy 1/2 ounce crème de cacao 1/2 ounce Benedictine Layer ingredients in a pony glass.
Big blue sky Best consumed while flat on one’s back, cloudgazing. 1/2 ounce light rum 1/2 ounce blue Curacao 1/2 ounce cream of coconut 2 ounces pineapple juice 3 ounces crushed ice Pour rum, Curacao, cream of coconut, pineapple juice, and crushed ice into a blender. Blend at low speed for 30 seconds or until smooth. Pour into goblet.
Sicilian kiss Receiving a kiss from a sicilian has been a death sentence in many a gangster movie. This smooch is much less deadly. 1 1/2 ounces southern comfort 1/2 ounce amaretto Fill an old-fashioned glass with ice. Add southern comfort and amaretto. Stir.
Black lace Delicate with a subtle hint of frill. 1/2 of a lemon 2 ounces sambuca 1 ounce crème de banana 1 ounce peach schnapps Fill cocktail shaker with ice. Squeeze lemon into shaker. Add sambuca, crème de banana, and peach schnapps. Shake. Strain into a chilled cocktail glass.
Black monk Communion never tasted so good. 1 1/4 ounce b&b coffee Fill a sugarrimmed coffee mug with b&b and coffee. Top with whipped cream.
Café alpine No need to travel all the way to the ski slopes to enjoy this minty mug—heat one up anytime. Coffee 1 ounce peppermint schnapps Pour coffee into a mug. Add peppermint schnapps. Top with whipped cream.
Café royale Coffee fit for a king. 1 sugar cube brandy coffee Soak sugar cube in a spoon with brandy. Light the sugar cube aflame. When flame dies, drop brandied cube into coffee.
Hot nutty irishman Quite possibly one of the greatest drink names ever. It’s also delicious. 3/4 ounce irish cream liqueur 3/4 ounce frangelico 3/4 ounce coffee Fill coffee mug with irish cream liqueur, frangelico, and coffee. Top with whipped cream. Garnish with a cherry.
Godmother Finish this by midnight or turn into a pumpkin. 1 1/2 ounces vodka 3/4 ounce amaretto Fill an old -fashioned glass with ice. Pour vodka and amaretto.
Cara sposa Fun fact: “cara sposa” is an aria from handel’s rinaldo, in which the title character laments the kidnapping of a lost love. 1 ounce coffee liqueur 1 ounce Curacao 1/2 ounce cream 1/3 cup crushed ice Pour coffee liqueur, Curacao, cream, and crushed ice into a blender. Blend at low speed for 15 to 30 seconds or until smooth. Pour into a chilled deepsaucer champagne glass.
Orange comfort Who knew southern comfort could taste any better? 1/2 ounce southern comfort 1/2 ounce anisette 3/4 ounce orange juice 1/2 ounce lemon juice Fill cocktail shaker with ice. Add southern comfort, anisette, orange juice, and lemon juice. Shake. Strain into a chilled cocktail glass. Garnish with an orange slice.
Oracabessa Named for a jamaican city, this strong beverage is a delicious night treat. 1 ounce banana liqueur 1/2 ounce lemon juice 1/2 ounce 151proof rum Fill cocktail shaker with ice. Add banana liqueur, lemon juice, and rum. Shake. Strain into an old-fashioned glass filled with ice. Garnish with banana and lemon slices.
Bird of paradise Fun fact: there are more than forty different members of this avian family, thirtyfive of which reside in new guinea. 3/4 ounce tequila 3/4 ounce crème de cacao 1/2 ounce amaretto 1 ounce cream Fill cocktail shaker with ice. Add tequila, crème de cacao, amare tto, and cream. Shake. Strain into a cocktail glass.
Parisian blonde As intoxicating as brigitte bardot. As alluring as catherine deneuve. 1 ounce light rum 3/4 ounce Curacao 3/4 ounce cream Fill cocktail shaker with ice. Add light rum, Curacao, and cream. Shake. Strain into a cocktail glass.
Blackeyed susan Susan says she walked into a door, but she left out the part about drinking immediately prior. 2 ounces grand marnier 1/2 ounce white crème de menthe 1/2 ounce brandy Fill cocktail shaker with ice. Add grand marnier, white crème de menthe, and brandy. Shake. Strain into a chilled cocktail glass.
Café theatre Serve these, and it’ll be “standing room only” at your house. 1/2 ounce irish cream liqueur 1/2 ounce crème de cacao hot co ffee dash frangelico dash dark crème de cacao Pour irish cream liqueur and crème de cacao into a coffee mug. Add coffee until mug is almost filled. Add frangelico and dark crème de cacao. Top with whipped cream. Garnish with cinnamon stick.
Blue carnation The only drink that looks good on a lapel. 1/2 ounce crème de cacao 1/2 ounce blue Curacao 2 ounces cream Fill cocktail shaker with ice. Add crème de cacao, blue Curacao, and cream. Shake. Strain into a chilled cocktail glass.
Climax When the rest of the evening goes badly, at least there’s this to look forward to. 1/2 ounce crème de cacao 1/2 ounce amaretto 1/2 ounce triple sec 1/2 ounce vodka 1/2 ounce banana liqueur 1 ounce cream Fill cocktail shaker with ice. Add crème de cacao, amaretto, triple sec, vodka, banana liqueur, and cream. Shake. Strain into a chilled cocktail glass.
Cupid’s kiss Pucker up, baby—here comes the winged one, and he wants some sugar. 1/2 ounce crème de noyaux 1/4 ounce crème de cacao 1 ounce cream Fill cocktail shaker with ice. Add crème de noyaux, crème de cacao, and cream. Shake. Strain into a tulip glass. Garnish with a strawberry.
Festival You get all the fun of a carnival, without being hassled by the carnies. 3/4 ounce dark crème de cacao 1 ta blespoon apricot brandy 1 teaspoon grenadine 3/4 ounce heavy cream Fill cocktail shaker with ice. Add dark crème de cacao, apricot brandy, grena dine, and cream. Shake. Strain into an old-fashioned glass with ice.
Xylophone Finally: the reward for all those summers at band camp. 1 ounce tequila 1/2 ounce crème de cacao 1/2 ounce sugar syrup 1 ounce cream 3 ounces of ice Pour tequila, crème de cacao, sugar syrup, cream, and ice into a blender. Blend until smooth. Pour into goblet. Garnish with a cherry.
Everglades special Bonus: keeps the gators away. 1 ounce light rum 1 ounce crème de cacao 1 ounce light cream 2 teaspoons coffee liqueur Fill cocktail shaker with ice. Add rum, crème de cacao, cream, and coffee liqueur. Shake. Strain into a chi lled cocktail glass. Add ice.
El magnifico Magnificent, indeed. Mix it for your favourite italian lover. 1 ounce vanilla liqueur 1 ounce Curacao 1 ounce cream 3 ounces cracked ice Pour vanilla liqueur, Curacao, cream, and ice into a blender. Blend until smooth. Pour into a chilled cocktail glass.
White elephant Fun fact: in the story of buddha, the white elephant is associated with fertility and knowledge. 1/2 ounce vodka 1/2 ounce crème de cacao 2 ounces cream Fill cocktail shaker with ice. Add vodka, crème de cacao, and cream. Shake. Strain into a chilled cocktail glass.
Italian delight A real roman treasure. 1 ounce amaretto 1/2 ounce orange juice 1 1/2 ounces cream Fill cocktail shaker with ice. Add amaretto, orange juice, and cream. Shake. Strain into a chilled stemmed glass. Garnish with a cherry.
White heart Mix this one up for the icy hearted date du jour, and see your fortunes improve dramatically. 1/2 ounce sambuca 1/2 ounce crème de cacao 2 ounce cream Fill cocktail shaker with ice. Add sambuca, crème de cacao, and cream. Shake. Strain into a chilled stemmed glass.
Frostbite Like a childhood snowstorm for adults—sweet and nippy, all the way out to your fingers and toes. 11/2 ounces white tequila 1/2 ounce crème de cacao 2 to 3 dashes blue Curacao 2 ounces cream Fill cocktail shaker with ice. Add white tequila, crème de cacao, blue Curacao, and cream. Shake. Strain into a frosted sour glass. Add ice.
Golden slipper Make plenty for cinderella and her crazy stepsisters. 1 ounce apricot brandy 1 ounce yellow chartreuse 1 egg yolk Fill cocktail shaker with ice. Add apricot brandy, chartreuse, and egg yolk. Shake. Strain into a chilled cocktail glass.
Renaissance Cocktail So you’re a renaissance man, eh? Mix me one of these and prove it. 1/2 ounce gin 1/2 ounce dry sherry 1 tablespoon cream Fill cocktail shaker with ice. Add gin, sherry, and cream. Shake. Strain into a chilled cocktail glass. Dust with nutmeg
Widow’s dream For those still in mourning, this makes for some solid woolgathering. 2 ounces Benedictine 1 ounce heavy cream 1 egg Fill cocktail shaker with ice. Add Benedictine, heavy cream, and egg. Shake. Strain into a chilled cocktail glass.
Nightcap Bedtime never tasted so relaxing. 3/4 ounce brandy 3/4 ounce Curacao 3/4 ounce anisette 1 egg yolk Fill cocktail shaker with ice. Add brandy, Curacao, anisette, and egg yolk. Shake. Strain into a chilled cocktail glass.
Mai tai The queen of tropical libations. 1 ounce dark rum dash of orgeat 1 1/2 ounces sour mix 1/2 ounce heavy rum squeeze of lime Fill a
large old-fashioned glass with crushed ice. Add a cherry and a slice of pineapple. Pour dark rum, orgeat, and sour mix. Stir. Float heavy rum on top. Squeeze lime on top. Garnish with mint sprig and an orchid, if available.
Frozen daiquiri A few of these on a tropical island and stella won’t be the only one getting her groove back. 1/2 ounce fresh lime juice 1 teaspoon sugar 2 ounces light rum 1/2 cup crushed ice Pour lime juice, sugar, rum, and ice into a blender. Blend for 15 seconds on low speed. Pour into chilled deepsaucer champagne glass. Note: this drink can be made to taste more “rummy” by floating a layer of rum on top.
Piña colada Fun fact: rupert holmes—creator of the 1979 number one hit song “piña colada”—once said he didn’t even drink them. But you can. 2 ounces coconut milk or cream 2 ounces pineapple juice 1 1/2 ounces light rum Fill cocktail shaker with ice. Add coconut milk, pineapple juice, and rum. Shake. Strain into a blender halffilled with crushed ice. Blend. Serve in a hurricane glass. Garnish with a pineapple spear, a cherry and/or shredded coconut.
Blue hawaii Where dreams come true, so sayeth the king. 1 ounce light rum 1 ounce pineapple juice 1 ounce sour mix dash cream dash blue Curacao 3 ounces crushed ice Pour rum, pineapple juice, sour mix, cream, and Curacao into a blender. Blend. Garnish with tropical fruit.
Barracuda bite Call this one the tiger of the sea. 1 1/2 ounces 150proof rum 1 1/2 ounces vodka 1/2 ounce lime juice 1 ounce grenadine Combine rum, vodka, lime juice, and grenadine in a cocktail shaker. Shake lightly. Pour into a zombie glass with ice.
Chi chi Drink three. Say aloha, gracie. 2 ounces pineapple juice 2 ounces coconut cream 1 1/2 ounces vodka 1 teaspoon shredded coconut Fill cocktail shaker with ice. Add pineapple juice, coconut cream, vodka, and shredded coconut. Shake. Strain into a tall glass. Garnish with pineapple spear and a cherry.
Fiji blackout A drink built for two to sip as tiki torches flicker. Dare to drink it solo and you will certainly experience a blackout of your own. 1 1/2 ounces lime juice 1 ounce light maple syrup 4 ounces dark rum Pour lime juice, maple syrup, and rum into cocktail shaker. Stir. Pour in two champagne glasses filled with finely crushed ice.
Hula milkmaid Eight hula maids a’shakin...and a monkey in a palm tree. 1 teaspoon sugar 1 1/2 ounces brandy, whiskey, or rum 8 ounces milk Fill a cocktail shaker with scoop of ice. Add sugar, liquor of choice, and milk. Shake. Strain into a chilled highball glass. Dust with nutmeg.
Hula hula Even the straitlaced can’t refuse a little grass skirt action after one of these delectable devils. 1 1/2 ounces gin 1 ounce orange juice 1/4 teaspoon sugar Fill cocktail shaker with ice. Add gin, orange juice, and sugar. Shake. Strain into a cocktail glass.
Hawaiian torch Take a sip or two and you’ll limbo like a limber lucy. 1 teaspoon pineapple juice 1 teaspoon lemon juice 2 ounces whiskey club soda Pour juices and whiskey into a highball glass with a few ice cubes. Stir. Fill with club soda.
South seas sleeper Throw away the relaxation compact discs and tune in to a most ambient delight. 1 ounce dark rum 2 ounces light rum 1/2 teaspoon honey juice of one lime Fill cocktail shaker with ice. Add rums, honey, and lime. Shake. Strain into a chilled cocktail glass.
Zombie sleepwalker Legend has it that naval men would drink these and then proceed to stumble to the plank after lights out. The result: honorable discharge. 1 ounce dark rum 1 ounce light rum 1 ounce jamaican rum 4 dashes cherry brandy 4 dashes apricot brandy dash papaya juice juice of 1/2 lime 1/2 ounce 150proof rum Pour all rums, brandies, papaya, and lime juices in a zombie glass with cracked ice. Top with 150 proof rum. Stir. Garnish with a cherry and an orange slice. Serve with a long straw.
Planter’s punch Welakaho! Translation: whoopee! Juice of 2 limes 2 teaspoons powdered sugar 2 ounces club soda 2 dashes of angostura bitters 2 1/2 ounces light rum dash of grenadine Mix lime juice, powdered sugar, and club soda in a Collins glass. Add ice cubes. Stir until glass frosts. Add bitters and rum. Stir. Top with grenadine. Garnish with lemon, pineapple, orange slice, and a cherry. Serve with a straw.
Coconut cannon Ball The drink of choice for tropical monkeys before a crosscountry jungle race. 2 ounces gin or vodka 2 ounces coconut milk 1 ounce lemon juice 1 teaspoon sugar dash Curacao Mix liquor of choice, coconut milk, lemon juice, sugar, and Curacao in a cocktail shaker. Shake. Serve in a coconut shell.
Scorpion An enchantingly potent venom. 1 ounce light rum 1 ounce brandy 1 ounce sour mix 3 ounces or ange juice dash angostura bitters 2 ounces crushed ice Mix light rum, brandy, sour mix, orange juice, and bitters in a blender filled with crushed ice. Blend. Serve into a Collins glass.
Neptune’s nuptial I take this mermaid to be my lawful wedded fish. 1 ounce gin 1 ounce whiskey 1 ounce crème de menthe juice of one lemon Fill cocktail shaker with ice. Add gin, whiskey, crème de menthe, and lemon. Shake well. Strain into a chilled cocktail glass.
Hawaiian caress A gentle touch after a long day of sightseeing on maui. 2 ounces Bacardi rum 2 ounces pineapple juice 5 drops maraschino liqueur 1 teaspoon grenadine Pour rum, pineapple juice, maraschino liqueur, and grenadine in a cocktail shaker. Stir. Strain into an old fashioned glass with crushed ice.