Cocktail Alcohol
Our cocktail collection recipes are based on the imperial standard used predominantly in the United States. Here are the international equivalent
Ounce or Pony
1 oz (ounce) equals 3/4 shot, jigger or pony 1 oz (ounce) equals 3 cl (centiliters) 1 oz (ounce) equals 30 ml (milliliters) 1 oz (ounce) equals 2 tbsp (tablespoons |
Shot or Jigger
1 shot equals 1 1/2 oz (ounces) 1 shot equals 4.5 CL (centiliters) 1 shot equals 45 ml (milliliters) 1 shot equals 3 tbsp (tablespoons |
Cup
1 cup equals 8 oz (ounces) 1 cup equals 24 CL (centiliters) 1 cup equals 240 ml (milliliters) |
Bottle
1 bottle equals 750 ml (milliliters) |
Dash or Splash
Universal terms for small amounts. There are approximately 36 dashes in one ounce. When a recipe calls for a variable amount of dashes, for example 2 - 4 dashes grenadine, this indicates that you are seasoning to taste. A splash is slightly larger than a dash, but considered to be less and 1/2 oz
Fill
Usually designated to nonalcoholic mixers, such as juices or sodas. To fill you pour liquid into cocktail glass until it reaches the appropriate watermark
A
Apple Martini
This
recipe is a delight if made with Graf's Apfel Sauer & Smirnoff Apple Vodka.
I used equal parts & shook it over ice. Holy Cow! If you like salt with
your apples, lightly frost your rim with table salt, not Kosher which is used
for Margaritas. The Cheddar cheese wedge is the perfect accompaniment. If you
are entertaining though, I would slice apples and lightly salt them as a
garnish & serve warm Brie!
Ingredients:
1 Part
Vodka
1 Part
Apple Liqueur
Directions:
Shake over ice, and strain into chilled cocktail glasses. Garnish with a table
salted rim, a small cheese wedge, or a freshly sliced apple slice. ** in
picture use slice cheddar cheese for garnish**
------------------------------------------
Appletini
1 oz
vodka
1/2 oz
Sour Apple Pucker or apple schnapps
In a
mixing glass filled with ice, combine ingredients. Strain into chilled martini
glass. Garnish with raisin.
--------------------------------------
Apple Blossom
1.5 oz.
Apple Schnapps, Cranberry juice
Serve
on the rocks in an Old Fashioned glass.
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Almond Kiss
1 oz Malibu Rum
hot chocolate
Combine in stemmed mug with whipped cream.
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Angel's Kiss
1/4 oz creme de cacao
1/4 oz creme de yvette
1/4 oz brandy
1/4 oz sweet cream
Layer ingredients carefully, in order given, into Pousse Cafe glass so each ingredient floats on the preceding one. Do not mix. See Miss Cocktail <../../misscocktail/index.htm> for tips on making the perfect Pousse Cafe <../../misscocktail/PousseCafe.htm>.
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Angel's Kiss 2
1/4 oz creme de cacao
1/4 oz creme de yvette
1/4 oz prunelle
1/4 oz heavy cream
Layer ingredients carefully, in order given, into Pousse Cafe glass so each ingredient floats on the preceding one. Do not mix. See Miss Cocktail <../../misscocktail/index.htm> for tips on making the perfect Pousse Cafe <../../misscocktail/PousseCafe.htm>.
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1 oz Malibu Rum
hot chocolate
Combine in stemmed mug with whipped cream.
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Angel's Kiss
1/4 oz creme de cacao
1/4 oz creme de yvette
1/4 oz brandy
1/4 oz sweet cream
Layer ingredients carefully, in order given, into Pousse Cafe glass so each ingredient floats on the preceding one. Do not mix. See Miss Cocktail <../../misscocktail/index.htm> for tips on making the perfect Pousse Cafe <../../misscocktail/PousseCafe.htm>.
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Angel's Kiss 2
1/4 oz creme de cacao
1/4 oz creme de yvette
1/4 oz prunelle
1/4 oz heavy cream
Layer ingredients carefully, in order given, into Pousse Cafe glass so each ingredient floats on the preceding one. Do not mix. See Miss Cocktail <../../misscocktail/index.htm> for tips on making the perfect Pousse Cafe <../../misscocktail/PousseCafe.htm>.
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B
Bee Sting
1 tbsp
flavorful honey
1 tbsp
fruit vinegar
12 oz
seltzer water, chilled
ice
cubes
mint
sprigs
In a
bowl or pitcher, combine honey and vinegar. Add seltzer water; stir once. Serve
over ice.
---------------------------------------
The Big Apple
Martini
MAKES 1 DRINK
For 1 drink, combine 1 cup
crushed ice, 6 ounces vodka and 1 ounce applejack brandy in a pitcher; stir.
Strain into a chilled glass. Add a splash of Calvados, garnish with a Lady
apple and serve.
-------------------------
Bloody Mary
1 1/2
oz vodka
fill bloody
mary mix
ice
Fill
glass with ice and add vodka. Fill with Bloody Mary Mix and stir slightly to
blend. Garnish with a lime wedge and/or celery stick. From the book Terrific
Tropicals by Inge Adolpho, Ala Hou Publishers, Honolulu, Hawaii USA (1983) The
Bloody Mary was first introduced during the great tomato glut of 1954. Faced
with a shortage of grapes, vintners put tomatoes in their stomping vats hoping
to create the first tomato wine. A russian named Barolovsky was quite enamored
with a tomato stomper named Mary. While chasing her around the vat, he slipped
on a tomato skin and spilled a bottle of vodka which he had hidden in his
pocket. The vintner thought that he had indeed created the first tomato wine.
But Barolovsky knew better and named the drink Bloody Mary because Mary was
some tomato
-------------------------
Blackberry
Champagne Cocktail
MAKES 1 DRINK
1 tablespoon Chambord liqueur
Chilled Champagne
1/2 rounded teaspoon blackberry or passion fruit sorbet
Chilled Champagne
1/2 rounded teaspoon blackberry or passion fruit sorbet
Pour the Chambord into a
Champagne flute and top with Champagne. Add the sorbet and serve at once.
-----------------------
C
Chi-Chi
2
ozlight rum
1/2 oz
blackberry brandy
4 oz
pineapple juice
Pour
into a cocktail shaker filled with ice. Shake well and serve in chilled collins
glass and garnish with
cherry
and pineapple wedge.
---------------------------------
Captain's French Kiss
1/2 oz Captain Morgan spiced rum
1/2 oz creme de cassis
3 oz orange juice
2 oz cranberry juice
3 oz Moet Rose NV (Non Vintage/house blend) Champagne
Mix the ingredients after chilling and serve in a large red wine glass. Garnish with an orange slice and cherry.
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Coconut Kiss
3 oz coconut milk
3 oz pineapple juice
1 1/2 oz Malibu rum
In blender, mix above ingredients with ice. Garnish with cherry and pineapple wedge. If you feel extra naughty try a float of 151 OR Kahlua.
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Colorless Punch
4 cups granulated sugar
6 cups water
3 cups fresh squeezed lemon juice
3 cups fresh squeezed lime juice
4 two-liter bottles mandarin orange seltzer, unsweetened
In small pitcher combine sugar and water in large container. Stir until all sugar dissolves and refrigerate. In small pitcher or bowl combine lemon juice and lime. To color add a few drops food coloring in ผ cup hot water, add to lemon lime mix and refrigerate until serving time. Combine 2 cups sugar water with 2 cups lemon lime mixture in punch bowl. Add 2 liters seltzer and ice cake just before serving. Makes three servings.
---------------------------------------------
1/2 oz Captain Morgan spiced rum
1/2 oz creme de cassis
3 oz orange juice
2 oz cranberry juice
3 oz Moet Rose NV (Non Vintage/house blend) Champagne
Mix the ingredients after chilling and serve in a large red wine glass. Garnish with an orange slice and cherry.
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Coconut Kiss
3 oz coconut milk
3 oz pineapple juice
1 1/2 oz Malibu rum
In blender, mix above ingredients with ice. Garnish with cherry and pineapple wedge. If you feel extra naughty try a float of 151 OR Kahlua.
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Colorless Punch
4 cups granulated sugar
6 cups water
3 cups fresh squeezed lemon juice
3 cups fresh squeezed lime juice
4 two-liter bottles mandarin orange seltzer, unsweetened
In small pitcher combine sugar and water in large container. Stir until all sugar dissolves and refrigerate. In small pitcher or bowl combine lemon juice and lime. To color add a few drops food coloring in ผ cup hot water, add to lemon lime mix and refrigerate until serving time. Combine 2 cups sugar water with 2 cups lemon lime mixture in punch bowl. Add 2 liters seltzer and ice cake just before serving. Makes three servings.
---------------------------------------------
Cosmopolitan Classic
3/4 oz
vodka
1/2 oz
triple sec
1 oz
cranberry juice
1/2 oz
lime juice
Add
ingredients to cocktail mixer, shake, then strain into a chilled martini glass
-------------------------
Caribbean Rum
Zing
6 SERVINGS
1 1/2 cups fresh orange juice
1 1/2 cups guava nectar
1 cup amber rum, such as Mount Gay
2 cups ice cubes
1 1/2 cups cold ginger ale
Splash of grenadine
Freshly grated nutmeg
1 1/2 cups guava nectar
1 cup amber rum, such as Mount Gay
2 cups ice cubes
1 1/2 cups cold ginger ale
Splash of grenadine
Freshly grated nutmeg
In a large pitcher, combine
the orange juice with the guava nectar and rum. Add the ice and stir until
cold; add the ginger ale. Pour into cocktail glasses, add the grenadine and
nutmeg, and serve.
Champagne Reception Punch
Since
colonial days, a punch of champagne and fruit has been a favorite for
"very proper receptions." Here's a good recipe for for the spirited
punch.
5
pints (10 cups) fresh strawberries
1 1/2 cups pineapple juice (chilled)
3/4 cup fresh lemon juice
3/4 cup superfine sugar
1 bottle (4/5 quart) champagne or sparkling wine (with or without alcohol) chilled
1 1/2 cups pineapple juice (chilled)
3/4 cup fresh lemon juice
3/4 cup superfine sugar
1 bottle (4/5 quart) champagne or sparkling wine (with or without alcohol) chilled
To make the strawberry ice cubes: At
least 6 hours before party time, wash the berries. Place 1 small, pretty berry
(with leafy hulls attached) in each compartment of 2 standard-size ice cube
trays, then fill with water and freeze.
To prepare the punch: Remove the
hulls from the remaining berries and place them in a food processor. Process
for 2 minutes or until pureed, then transfer to a punch bowl. Stir in the
pineapple juice, lemon juice, and sugar; cover and refrigerate. Just before
serving, pour in the champagne and float the strawberry ice cubes on top.
Makes
about 2 quarts or 10 6-ounce servings.
D
E
F
French Kiss
3/4 oz Chambord
3/4 oz peach schnapps
3/4 oz vodka
splash orange juice
splash pineapple juice
splash cranberry juice
Serve straight up in a martini glass.
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Floridita Daiquiri
1 oz fresh squeezed lime juice
1 oz sugar syrup (or 1 teaspoon of sugar)
3 oz fresh squeezed grapefruit juice
3 oz Anejo Rum
Combine all ingredients into a blender, add 2 cups ice, and process until smooth. Serves 2. For non-alcoholic, substitute club soda for rum.
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3/4 oz Chambord
3/4 oz peach schnapps
3/4 oz vodka
splash orange juice
splash pineapple juice
splash cranberry juice
Serve straight up in a martini glass.
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Floridita Daiquiri
1 oz fresh squeezed lime juice
1 oz sugar syrup (or 1 teaspoon of sugar)
3 oz fresh squeezed grapefruit juice
3 oz Anejo Rum
Combine all ingredients into a blender, add 2 cups ice, and process until smooth. Serves 2. For non-alcoholic, substitute club soda for rum.
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G
The Gentleman's Sour Apple Kiss
1 1/2 oz Gentleman Jack Rare Tennessee Whiskey
1/2 oz sour mix
1/2 oz apple schnapps
Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with a slice of green apple.
1 1/2 oz Gentleman Jack Rare Tennessee Whiskey
1/2 oz sour mix
1/2 oz apple schnapps
Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with a slice of green apple.
H
I
Iced Teaquila
6 SERVINGS
1/2 cup sugar
1/4 cup water
3 tablespoons fresh lemon juice
1 1/2 cups guava nectar (see Note)
1 cup brewed Earl Grey tea
3/4 cup silver tequila
Lemon twists, for serving
1/4 cup water
3 tablespoons fresh lemon juice
1 1/2 cups guava nectar (see Note)
1 cup brewed Earl Grey tea
3/4 cup silver tequila
Lemon twists, for serving
1. In a small saucepan,
combine the sugar and water and bring to a simmer over moderately high heat,
stirring to dissolve the sugar. Remove from the heat and let cool to room
temperature. Stir in the lemon juice.
2. In a large pitcher,
combine the lemon syrup with the guava nectar, tea and tequila. Pour the
teaquila into tall glasses over ice and garnish each with a lemon twist.
MAKE AHEAD The teaquila can
be refrigerated overnight.
J
K
Kiss of an Angel
1 oz Kahlua
1 oz vodka
1 oz Irish cream
milk
Build in a whiskey glass with crused ice and stir. Also good shaken.
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Kissin' Candy
/2 oz amaretto
1/2 oz cherry brandy
1/2 oz dark crème de cacao
1 oz cream
Shake with ice & strain into cocktail glass, top with whipped cream and cherry.
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1 oz Kahlua
1 oz vodka
1 oz Irish cream
milk
Build in a whiskey glass with crused ice and stir. Also good shaken.
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Kissin' Candy
/2 oz amaretto
1/2 oz cherry brandy
1/2 oz dark crème de cacao
1 oz cream
Shake with ice & strain into cocktail glass, top with whipped cream and cherry.
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L
Lotus Blossom
24 oz
ginger ale, chilled
1 ripe
banana, peeled
1 ripe
peach, peeled and pitted
1 ripe
nectarine, peeled and pitted
dash
almond extract
In
container of electric blender, combine banana, peach, nectarine and almond
extract. Blend until
smooth.
Divide fruit mixture evenly among tall glasses. Fill glasses with ginger ale.
Stir gently. Serve
immediately.
(Makes 5 eight-ounce servings.)
-------------------------------------
Bartender's Long Island Iced Tea
1/2
shot gin
1/2
shot rum
1/2
shot tequila
1/2
shot vodka
splash
Triple Sec
splash
sour mix
splash
cola
Blend
ingredients together and serve over ice or frozen
----------------------------------
Lemon Drop
1 1/2
oz Vodka OR (as in NOT BOTH)
1 1/2
oz Absolut Limon
1
packet sugar
wedge
lemon
Pour
liqueur into a chilled shot glass. Let the patron decide where to put the rest
-------------------------
M
Melon Slush
2 cups
cubed melon (cantelope, crenshaw, honey rock or honey dew)
6 oz
frozen orange juice cencentrate, thawed
6 oz
club soda
crushed
ice
mint
sprigs
whole
strawberries In container of electric blender, combine melon cubes and orange
juice concentrate.
Blend
until smooth. Stir in club soda. Fill glasses with crushed ice; add fruit
mixture. Garnish each
serving
with a sprig of fresh mint and a strawberry. (Makes 4 eight-ounce servings.)
----------------------------------------------------
Mojito Classic
1 1/2 oz Cuban light rum
handful fresh mint sprigs
dash gomme syrup
1/2 lime
soda water
Muddle the mint, sugar and rum together in a tall glass, squeeze the lime into the mix and drop the lime hulls into the drink. They will release their essential oils into the drink, adding to the flavour and look of this Cuban classic. Fill the glass with ice, top with soda water (not 7-up!) and stir.
---------------------------------------------
1 1/2 oz Cuban light rum
handful fresh mint sprigs
dash gomme syrup
1/2 lime
soda water
Muddle the mint, sugar and rum together in a tall glass, squeeze the lime into the mix and drop the lime hulls into the drink. They will release their essential oils into the drink, adding to the flavour and look of this Cuban classic. Fill the glass with ice, top with soda water (not 7-up!) and stir.
---------------------------------------------
N
O
P
Pina Colada
Recipe
1 1/4
oz. Rum
A good
Splash each of Cream of Coconut & Pineapple juice
Shake
with ice & serve in a Hurricane or decorative glass Or blend with ice cream
for frozen variation
Garnish
with fresh pineapple wedge &/or a cherry Top with whipped cream if frozen
& then garnish
---------------------------------------------
Pina Colada - pina cool
3 oz.
Pineapple juice,
2 oz.
Cream of coconut
Blend
with ice until smooth, Serve in a Hurricane glass, Garnish with a Pineapple
wedge, Whipped
cream & a Cherry
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Pink Lady
1 1/2
oz. Gin, Cream, Dash of Grenadine
Shake
with ice, Strain into a Champagne saucer or Flute
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Peach Delight
1/2 oz.
Peach Schnapps,
1/4 oz.
Vodka,
1/4 oz.
Amaretto, Splash of Cranberry juice
Shake
with ice & Serve on the rocks in a Lowball or Strain into a chilled
cocktail glass
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Polynesian Pleasure Punch
16 oz
lemon juice
Juice
of 3 limes
16 oz
guava nectar
16 oz
pineapple juice
8 oz
cherry juice
16 oz
passion fruit juice
2
liters lime seltzer
Combine
juices in large container. Refrigerate or chill until ready to serve. Pour into
serving bowl and add seltzer and ice cake as guests arrive.
-------------------------
Pele's Punch
1 fifth
dark rum
1/2
fifth brandy
8 oz
peach brandy
1 pint
lemon juice
2 tbsp
angostura bitters
1 quart
cold tea
1 lb
sugar
In a
large container let sugar dissolve into tea. Add other ingredients and let sit
for two hours. Refrigerate. At event fill bowl with punch ingredients and add
ice cake as guests arrive. Submitted by Editor, cocktail.com, Key Largo,
Florida USA Potent Polynesian specialty
------------------------
Pineapple
Cosmopolitans
8 SERVINGS
These Cosmopolitans are
pretty and pink, with a hit of fresh pineapple.
2 cups (1 pound) coarsely
chopped ripe pineapple
2 cups vodka
1 cup cranberry juice
1 tablespoon fresh lime juice
3 cups crushed ice
Lime slices, for garnish
2 cups vodka
1 cup cranberry juice
1 tablespoon fresh lime juice
3 cups crushed ice
Lime slices, for garnish
1. In a large jar, combine
the pineapple and vodka. Cover and let stand at room temperature until the
vodka is well flavored with pineapple, about 3 days.
2. Strain the vodka through a
fine sieve into a pitcher. Add the cranberry and lime juices and the crushed
ice and stir well. Strain into chilled martini glasses and serve garnished with
lime slices.
Q
R
Red Slush
8 oz
mango-peach-orange juice blend
1 scoop
peach frozen yogurt
1 tbsp
pomegranate juice or grenadine
In
container of an electric blender, combine mango-peach-orange juice and frozen
yogurt. Blend several
seconds,
or until drink is as slushy as you like. Add ice if needed. Stir in pomegranate
juice or
grenadine.
Serve immediately
---------------------------------------------------------------
Red Raspberry Cocktail
32 oz
whole red raspberries or strawberries
16 oz
granulated sugar
1 liter
club soda, chilled
Puree
berries in electric blender. Pour into a large-mouth pitcher. Add sugar; mix
well. refrigerate,
covered,
overnight to allow berry syrup to form. Just before serving, add club soda to
raspberry mixture.
Mix
slowly to avoid lessening the fizz. Pour through a strainer into chilled
aperitif glasses. Serve
immediately.
(Makes 8 eight-ounce servings.)
----------------------------------------
Rhubarb Highball Punch
6 cups
pink stemmed rhubarb (stem only), diced
4 cups
sugar
2 cups
water ฝ gallon orange juice
2
liters club soda or lime seltzer
In a
large pot bring water and sugar to a boil. Reduce heat and simmer until liquid
appears clear. Add rhubarb and simmer until soft. Push through a sieve and
chill in large container. In serving bowl combine rhubarb syrup and orange
juice. Stir well. Add club soda just before serving. If too sweet, add squeeze
of lemon to taste. Garnish with fresh mint leaves. Submitted by Editor,
cocktail.com, Key Largo, Florida USA The rhubarb highball was developed in the
early 1920s. Its unique flavor comes from the orient where rhubarb was commonly
used to flavor beverages
--------------------
Rosemary Gin
Fizz
MAKES 1 DRINK
1/4 cup gin
2 tablespoons fresh lemon juice
1 tablespoon Rosemary Syrup
Ice cubes
Cold club soda
1 rosemary sprig and fresh red currants, for garnish
2 tablespoons fresh lemon juice
1 tablespoon Rosemary Syrup
Ice cubes
Cold club soda
1 rosemary sprig and fresh red currants, for garnish
In a tall glass, stir the
gin, lemon juice and Rosemary Syrup. Fill the glass halfway with ice; top with
club soda. Garnish with the rosemary and currants and se
----------------------------------------
Rum Punch
MAKES 10 CUPS
Dinner at the Le Coze house
means not only good food but also this thick and intensely fruity rum punch.
3 cups water
1 pint passion fruit sorbet, melted
One 12-ounce can frozen orange juice concentrate, thawed
One 12-ounce can frozen pineapple juice concentrate, thawed
1 1/4 cups white rum
3/4 cup golden rum
1/4 cup plus 2 tablespoons grenadine
3 tablespoons fresh lime juice
1/2 teaspoon freshly grated nutmeg
Ice
1 pint passion fruit sorbet, melted
One 12-ounce can frozen orange juice concentrate, thawed
One 12-ounce can frozen pineapple juice concentrate, thawed
1 1/4 cups white rum
3/4 cup golden rum
1/4 cup plus 2 tablespoons grenadine
3 tablespoons fresh lime juice
1/2 teaspoon freshly grated nutmeg
Ice
In a large punch bowl or
pitcher, combine the water with the sorbet, orange and pineapple juice
concentrates, white and golden rums, grenadine, lime juice and nutmeg. Fill 6
tall glasses with ice, pour in the punch and serve.
MAKE AHEAD The punch can be
refrigerated for up to 4 hours.
Rum Runner
This tropical cocktail hails
from the Holiday Isle Beach Resort & Marina, Islamorada, Florida.
1/2 ounce Bacardi Black Rum
1/4 ounce Bacardi 151 rum
3/4 ounce creme de bananae
3/4 ounce blackberry brandy
1/2 ounce grenadine
3/4 ounce lime juice
1/4 ounce Bacardi 151 rum
3/4 ounce creme de bananae
3/4 ounce blackberry brandy
1/2 ounce grenadine
3/4 ounce lime juice
Mix in a blender with ice. Serve in a 12 ounce glass.
Serves 1.
S
Southern Kiss
1 1/4 oz. Southern Comfort
3/4 oz. Amaretto
Serve on the rocks or straight up. .
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Sweetheart's Kiss
1 oz bourbon
6 oz apricot nectar
Mix and serve over ice in a Collins glass.
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Sweet Kisses
1 1/4 oz amaretto
3 oz fresh chopped strawberries
3/4 tsp sugar
1/4 oz lime juice
1 oz vanilla ice cream
Combine all ingredients in blender with 10 oz of ice. Float 3/4 oz Captain Morgan's spiced rum.
-----------------------------------------------------------------------------
Stolen Kisses
Pucker up! It's the time of year when we all catch spring fever and try to steal a kiss (sometimes successfully) from our sweetie. To commemorate the event, here's Cocktail.com's list of kiss-themed drinks. Make 'em for yourself - or for someone you love. No guarantees come with these recipes, only a promise that you'll have a pretty good time
-----------------------
Sugarloaf Punch
2 oz Rum
1 oz Triple Sec
1 1/2 oz 151
3/4 oz grenadine
2 oz pineapple juice
2 oz orange juice
Shake extremely well. Serve in tulip glass with float of light rum. Garnish with orange wheel and cherry.
-----------------------------------------
Sex on the Beach Shooter
1 1/4 oz. Southern Comfort
3/4 oz. Amaretto
Serve on the rocks or straight up. .
-----------------------------------------------------------------------------
Sweetheart's Kiss
1 oz bourbon
6 oz apricot nectar
Mix and serve over ice in a Collins glass.
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Sweet Kisses
1 1/4 oz amaretto
3 oz fresh chopped strawberries
3/4 tsp sugar
1/4 oz lime juice
1 oz vanilla ice cream
Combine all ingredients in blender with 10 oz of ice. Float 3/4 oz Captain Morgan's spiced rum.
-----------------------------------------------------------------------------
Stolen Kisses
Pucker up! It's the time of year when we all catch spring fever and try to steal a kiss (sometimes successfully) from our sweetie. To commemorate the event, here's Cocktail.com's list of kiss-themed drinks. Make 'em for yourself - or for someone you love. No guarantees come with these recipes, only a promise that you'll have a pretty good time
-----------------------
Sugarloaf Punch
2 oz Rum
1 oz Triple Sec
1 1/2 oz 151
3/4 oz grenadine
2 oz pineapple juice
2 oz orange juice
Shake extremely well. Serve in tulip glass with float of light rum. Garnish with orange wheel and cherry.
-----------------------------------------
Sex on the Beach Shooter
1/4
shot vodka
1/4
shot peach schnapps
1/4
shot orange juice
1/4
shot cranberry juice
Serve
in chilled shot glass.
------------------------------------------------
Strawberry Daiquiri
2 jiggers Jamaica rum
1 jigger lime juice
2 jiggers strawberry mix
ice
Blend in blender with ice. Pour into tall glass and decorate with whole strawberry.
---------------------------------------------
Sangria
750 ml dry red wine
4 oz Cointreau or triple sec
4 oz orange juice
2 oz lime juice, unsweetened
2 oz brandy
1/2 cup sugar
8 oz club soda (optional)
Dissolve sugar in orange juice. Combine all except soda in large pitcher or bowl. Add soda just before serving. Chill or serve at room temperature.
---------------------------------------------
Sushi Bar Cocktail
2 jiggers Jamaica rum
1 jigger lime juice
2 jiggers strawberry mix
ice
Blend in blender with ice. Pour into tall glass and decorate with whole strawberry.
---------------------------------------------
Sangria
750 ml dry red wine
4 oz Cointreau or triple sec
4 oz orange juice
2 oz lime juice, unsweetened
2 oz brandy
1/2 cup sugar
8 oz club soda (optional)
Dissolve sugar in orange juice. Combine all except soda in large pitcher or bowl. Add soda just before serving. Chill or serve at room temperature.
---------------------------------------------
Sushi Bar Cocktail
1 SERVINGS
1 cucumber, peeled and sliced
3 tablespoons sake
1 teaspoon liquid from a jar
of pickled ginger
1/2 teaspoon fresh lime juice
Pinch each, salt and superfine sugar
3 tablespoons sake
1 teaspoon liquid from a jar
of pickled ginger
1/2 teaspoon fresh lime juice
Pinch each, salt and superfine sugar
In a blender or food
processor, puree the cucumber with 2 tablespoons of water. Strain 3 tablespoons
of the cucumber juice over ice in a shaker. Add the other ingredients and
shake. Strain into a chilled cocktail glass
---------------------------------------
San Moritz
Martini
MAKES 1 DRINK
For 1 drink, combine 1 cup
crushed ice and 3 ounces black currant vodka in a cocktail shaker; shake
vigorously. Strain into a chilled glass. Add 1 ounce Champagne and a splash of
clear crème de menthe, garnish with pomegranate seeds and serve.
------------------------------------------
Swingalicious
MAKES 1 DRINK
For 1 drink, combine 1 cup
crushed ice, 1 ounce fresh lemon juice, 3/4 ounce fresh clementine juice, 1/2
ounce orange liqueur, 1/2 ounce simple syrup (see Note), 1/4 ounce raspberry
liqueur and 2 ounces vodka in a cocktail shaker; shake vigorously. Strain into
a chilled glass. Garnish with a maraschino cherry and serve.
NOTES To make simple syrup, combine equal amounts of sugar and water in a saucepan and cook over moderately low heat, stirring, until the sugar dissolves.
NOTES To make simple syrup, combine equal amounts of sugar and water in a saucepan and cook over moderately low heat, stirring, until the sugar dissolves.
-------------------------------------------
Strawberry Colada
2 ounces pineapple juice
1 1/2 ounces frozen sliced California Strawberries in syrup partially thawed
1 1/2 ounces light rum
1 ounce cream of coconut
1/2 ounce lemon juice or sweet and sour mix
1 scoop ice
Whole fresh California Strawberry
1 1/2 ounces frozen sliced California Strawberries in syrup partially thawed
1 1/2 ounces light rum
1 ounce cream of coconut
1/2 ounce lemon juice or sweet and sour mix
1 scoop ice
Whole fresh California Strawberry
In a blender combine all ingedients execpt whole
berry; blend smooth. Pour into stemmed glass. Garnish with whole berry.
Makes 1 serving.
Nonalcoholic version: Omit
rum. Add a squeeze of lemon juice.
T
Tahitian Paradise (Non-Alcoholic)
6 fresh strawberries
1 oz Coco Lopez cocoa cream
2 oz milk or skim milk
1 oz orange juice
1 oz pineapple juice
fresh mint leaves
Blend for 15 seconds, adding crushed ice for the last few seconds. Do not over blend, as this is meant to be a "frozen" drink. Garnish with fresh mint leaves and a strawberry. For an added touch, power the mint leaves with a powder sugar. Serve in 16 oz tumbler.
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Tablatini
6 fresh strawberries
1 oz Coco Lopez cocoa cream
2 oz milk or skim milk
1 oz orange juice
1 oz pineapple juice
fresh mint leaves
Blend for 15 seconds, adding crushed ice for the last few seconds. Do not over blend, as this is meant to be a "frozen" drink. Garnish with fresh mint leaves and a strawberry. For an added touch, power the mint leaves with a powder sugar. Serve in 16 oz tumbler.
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Tablatini
MAKES 4 DRINKS
2 cups pineapple juice
8 stalks fresh lemongrass, 6 coarsely chopped and 2 halved crosswise
4 small fresh pineapple wedges
Crushed ice
1 cup Absolut Citron vodka
1/4 cup fresh lime juice
8 stalks fresh lemongrass, 6 coarsely chopped and 2 halved crosswise
4 small fresh pineapple wedges
Crushed ice
1 cup Absolut Citron vodka
1/4 cup fresh lime juice
1. In a medium saucepan, simmer the pineapple juice with the
chopped lemongrass over moderate heat for 15 minutes; let cool. Strain the
pineapple juice into a jar and chill.
2. Spear the pineapple wedges with the lemongrass stalks.
Fill a pitcher with ice and add the pineapple juice, vodka and lime juice.
Strain into chilled martini glasses and garnish with the pineapple.
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Triple Kiss
1/2 oz Triple Sec
1/2 oz peach schnapps
dashes lemon juice
dashes orange juice
dashes lime juice
fill Sprite or 7Up
dash grenadine
Pour liquor into glass. Add bar mix (lemon, lime and orange juice) until glass is 3/4 full. Add Sprite or 7up to fill glass. Add splash of grenadine. Garnish with lemon wedge.
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1/2 oz Triple Sec
1/2 oz peach schnapps
dashes lemon juice
dashes orange juice
dashes lime juice
fill Sprite or 7Up
dash grenadine
Pour liquor into glass. Add bar mix (lemon, lime and orange juice) until glass is 3/4 full. Add Sprite or 7up to fill glass. Add splash of grenadine. Garnish with lemon wedge.
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Tiki Mai Tai
1 1/2 oz Virgin Island rum
1 oz creme de noya
3/4 oz triple sec
equal parts pineapple juice
and sweet & sour mix
Mix all ingredients in blender with ice. .
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1 1/2 oz Virgin Island rum
1 oz creme de noya
3/4 oz triple sec
equal parts pineapple juice
and sweet & sour mix
Mix all ingredients in blender with ice. .
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U
V W
Vodka Martini
"Shaken,
Not Stirred"
1 1/2
oz vodka
dash
dry vermouth
Combine
ingredients with cracked ice in a shaker. Shake well. Strain and serve in a
chilled cocktail
glass.
Garnish with an olive.
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White Russian
1 1/2
oz vodka
1 1/2
oz coffee liqueur
milk
Mix the
shots and top up a tall glass with fresh milk.
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Watermelon Cooler
18 oz
water, divided
4 oz
fresh lemon juice, divided
1 cup
granulated sugar
3 1/2
cups watermelon juice
16 oz
fresh orange juice
ice
cubes
lemon
slices
Combine
10 ounces water, 2 ounces fresh lemon juice and sugar in a saucepan. Heat to
boil. Boil, stirring, about 2 1/2
minutes, or until sugar dissolves. Let syrup cool thoroughly. In a pitcher
combine 8 ounces water, 2 oz fresh lemon
juice, water melon juice and orange juice. Add cooled syrup; mix well.
Refrigerate several hour or overnight.To
serve, pour watermelon mixture over ice in tall glasses and decorate with a
lemon slice. (Makes 8 eight-ounce servings.)
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White Wine and
Sparkling Cider Sangria
1 bottle dry white wine, such
as Vinho Verde or Pinot Grigio
1 cup fresh orange juice
Juice of 2 limes
10 strawberries, thickly sliced (optional)
Orange and lime slices
1 1/2 cups sparkling sweet cider
Ice
1 cup fresh orange juice
Juice of 2 limes
10 strawberries, thickly sliced (optional)
Orange and lime slices
1 1/2 cups sparkling sweet cider
Ice
In a large glass pitcher,
combine the first 5 ingredients and set aside to macerate for 15 minutes. Just
before serving, add the sparking cider and ice. Stir well and serve at once.
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Vinho Verde
Punch
ACTIVE TIME 10 MIN TOTAL TIME
1 HR 10 MIN
MAKES 12 1/2 CUPS
Vinho Verde is a white or red
wine from the northwestern part of Portugal. The name means "green
wine," which refers to its youthfulness.
2 navel oranges
4 bottles (750 ml each) white Vinho Verde
1 cup Rosemary Syrup
1 seedless cucumber, peeled and thinly sliced
1/3 cup mint leaves
Ice cubes, for serving
4 bottles (750 ml each) white Vinho Verde
1 cup Rosemary Syrup
1 seedless cucumber, peeled and thinly sliced
1/3 cup mint leaves
Ice cubes, for serving
1. Using a knife, peel the
oranges, removing all of the white pith. Working over a bowl, cut in between
the membranes to release the sections into the bowl.
2. In a punch bowl, mix the
wine and Rosemary Syrup. Add the oranges and cucumber slices; let stand for 1
hour. Garnish with the mint and serve over ice.
X
Y
Z
OTHER
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