M Drinks

1.5 oz. Vodka

Half fill with Cranberry juice

Half fill with Orange juice

Stir in highball glass.

2 oz. Light Rum                                 2.5 oz Rum

2 oz. Sour mix                                   1.5 oz Crème de Almond

0.5 oz. Orgeat Almond syrup            1.0 oz Sour mix

1 oz. Curacao Orange Liqueur         1.0 oz Pineapple juice

Dash of Rose's                                 1.5 oz Grenadine

Splash of Grenadine                        1.0 oz Orange juice

                                                         1.5 oz Triple Sec

Shake, strain into exotic                  Splash of Club soda

glass. Serve with a straw.               Stir well (foamy). Serve.

                                                      1 part Orange Curacao

2 oz. Light Rum                             1 part lime juice

2 oz. Dark Rum                             1 part sugar syrup

4 oz. Pineapple juice                     1 part Almond Liqueur

0.75 oz. Sweet & Sour                  1 tsp. Grenadine

Float 151 on top                            2 parts Light Rum

                                                      2 part Dark Rum

Serve in highball glass.              Mix well. Add ice. Garnish with orange slice

                                                    and cherry. Optional: Shake. add bruised

                                                   spearmint leaf.

** Mai Tai #5 **

1 Lime

0.5 oz Orange Curacao

0.25 oz Rock Candy Syrup

0.25 oz Orgeat syrup

1 oz Dark Jamaican Rum

1 oz Martinique Rum

Cut lime in half; squeeze over ice in mai tai glass.

Add above and shaved ice.  Garnish with lime shell.

** Maiden's Blush #1**             ** Maiden's Blush Cocktail **

1.5 oz. Gin                              1.5 oz Gin

0.5 oz. Triple Sec                     0.25 teaspoon lemon juice

0.5 oz. Sour mix                       1 teaspoon Triple Sec

Splash of Grenadine                  1 teaspoon Grenadine

Shake, strain into cocktail glass.

1.5 oz. Gin

0.5 oz. Triple Sec

1 oz. Lemon juice

Serve in a cocktail glass.

Muddle 1 tsp. confectioners sugar, 4 dashes fresh lime juice and 6 mint leaves in a tall goblet. Fill with shaved ice, then add 1 jigger of Gin. Stir until the glass is frosted.

1.5 oz. Light Rum

1 oz. Dark Rum

Dash of Galliano

Dash of Rose's

Dash of Coke

Dash of Grenadine

Shake, strain into lowball glass.

1 part Vodka

1 part Jack Daniels

1 part Southern Comfort

1 part Sloe Gin

Stir. Serve in a highball glass.

1.5 oz. Blended Whiskey

0.5 oz. Dry Vermouth

0.5 oz. Sweet Vermouth

Dash of Rose's

Shake, strain into cocktail glass.

** Manhattan #1**                      ** Manhattan #2**

3 oz. Rye Whiskey or Bourbon          2 oz. blended Whiskey

Sweet and Dry Vermouth:               0.75 oz. Sweet Vermouth

Regular 0.75 oz.                            3 dashes Angostura bitters

Dry      0.75 oz.                            1 cherry

Perfect 0.5 oz..

                                                 In a mixing glass half-filled

Stir, strain into cocktail glass.         with ice cubes, combine bitters

Garnish with a cherry & or              and/or Whiskey, and Vermouth. Stir.

orange slice.                                Strain into cocktail glass. Garnish with 

                                                 cherry.

** Margarita - Frozen #1 **           ** Margarita - Frozen #2 **

2 parts Tequila                              1.5 oz. Tequila

1 part Triple Sec                            0.5 oz. Triple Sec or Curacao

4 parts Sour mix                             0.5 oz. Lime juice

Dash of Rose's                               0.5 c. crushed ice

Blend. Serve in exotic glass.             Put in blender. Blend at low speed.

Optional salted rim. Big lime              Serve in salted glass.

wedge. Straw.

2 parts lime juice, 1 part cranberry juice, 1 part sugar,

2 parts Tequila, 1 part Triple Sec.

2 parts Tequila                               2 parts Tequila

1 part Triple Sec                            1 part Triple Sec

4 parts Sour mix                            4 parts Sour mix

0.5 cup fresh strawberries               fresh fruit

Blend, serve in exotic glass.             Blend. Serve in exotic glass w/straw.

Straw.

2 parts Herradura Gold

1 part Counter

1 part freshly-squeezed Lime Juice

Shaken, not stirred!

3 parts Tequila, 3 parts lime juice and 1 part orange Liqueur. Put everything in a strong blender with roughly an equal amount of ice and liquefy. If your blender can't crush ice, add some water and put the mixture in the freezer, stirring occasionally until slushy. Or, just serve on the rocks.

3 parts Tequila, 2 parts Contreau, and 1 part fresh LEMON juice.

Making salted glasses: Get some Kosher salt. Pour out a ring of salt on a cutting board; make it bigger in diameter than your glasses by a bit, and maybe 1/4 inch deep. Moisten the rim of your glass using a lime wedge. Moisten a sponge. Press the rim of the glass into the sponge and rotate; this will moisten the top 1/4 inch of the glass uniformly). Dip the glass in the salt, rotating gently to uniformly cover the rim with salt. Carefully set the glass down, and let it dry for at least 2 minutes. Then pour the drink carefully into the center of the glass.

In a blender mix:                         25 oz. Sweet & Sour

1 can limeade (frozen)                 24 oz. Tequila

0.75 - 1 can full of Tequila            6 oz. Triple Sec

0.5 bottle of a DARK Beer              3 oz. Lime juice (fresh)

Some Rose's lime juice to taste      1 can Lime-Aid (Frozen)

Blend it all together,                    Water to make 1 US gallon. Put in mug ignore the color.                         with salt rim and serve.

1 large lime (hand squeezed to release oil of peel)

0.5 oz simple syrup (equal parts, sugar dissolved in hot water)

1.5 oz. Tequila (Heradura is good)

0.75 oz. Triple Sec (Counter is best)

In shaker filled with hard ice squeeze lime. Add simple syrup. Add Tequila. Add Triple Sec. Or, for a warmer, more full taste, substitute Grand Marnier. Shake briskly to chill the mixture and strain into a chilled cocktail shell that has been lightly rimmed with grained salt (Kosher) Moisten the rim with fresh lime when salting). Add a squeeze of fresh lime and enjoy.

1 Blender full of Ice                         1 Blender full of ice

1 can limeade mix (Kroger is best)      1 can limeaid mix (Minute Maid)

1 Can Jose Cuervo Gold Tequila         1 can Jose Cuervo Gold Tequila

                                                   0.5 can Grand Mariner

Blend. Serve in salt-rimmed glass.      1/3 can Jarabale Sugar Water (mex.)

1. Fill shaker with broken cubed ice.

2. Squeeze TWO fresh lime wedges into shaker.

3. Add 2 oz. Cuervo 1800.

4. Add 0.5 oz. of Jose Cuervo White

5. Add 1.25 oz. of Roses Lime Juice

6. Add 0.5 oz. of Bols Triple Sec

7. Add "a splash" of Bols Orange Curacao

8. Cover shaker tightly! Shake vigorously.

9. Flip shaker in midair twice (three times if you're a pro).

10. Rim glass with Lime Peel (outside only!). Salt rim (outside only). Add fresh ice.

11. Strain mixture over ice.

12. Squeeze in 1 lime wedge and toss rind over left shoulder.

0.5 pineapple

0.25 bottle Hansen's Natural Pineapple-Coconut juice

Meyer's Rum (or other tasty Dark Rum)

Ice

Core and cut the pineapple into large chunks. Fill a blender a little more than 0.5 full with ice. Pour in juice and Rum (I recommend making these strong). Add pineapple. Blend until smooth.

3 oz Beefeaters Gin

1 oz dry French Vermouth

Lemon peel

Put the Gin in the freezer and the Vermouth in the fridge overnight. Also chill the shaker and frost the glasses. (Stemmed martini glasses by strong preference!) Combine Gin, Vermouth and several ice cubes in the shaker. Add lemon peel, twisting so that the lemon oils are released into the drink. Shake vigorously and strain into glasses. Garnish with additional lemon twists, rubbing them around the rim of the glasses first. 2 servings.

3 oz. Gin                                2/3 - 4/5 part dry Gin

Dry Vermouth:                        1/3 - 1/5 part French Vermouth

Regular   .75 oz.                      0.5 tsp. Pernod

Dry          .5 oz.

Extra Dry .25 oz.                     Shake with ice. Strain. Serve.

In 'n' out swirl

Stir. Strain into cocktail glass.

Optional: an olive.

2/3 - 4/5 Dry Gin

1/3 - 1/5 French Vermouth

Add Pernod to taste (0.5 tsp.)

Shake with ice, strain and serve.

1.5 oz. Irish Mist

Beer

Serve in Beer mug.

Half a Cantaloupe, cut up.

1.5 oz White Rum.

1 oz Midori (or less)

Sugar to taste. (more required than the previous drink)

Blend with very cold ice, garnish with one of those cheezy umbrellas.

1 part Southern Comfort

1 part Galliano

Serve in lowball glass.

1.5 oz. Gin

0.75 oz. Melon Liqueur

0.5 oz. Triple Sec

0.5 oz. Lemon juice

Mix with cracked ice & strain into a chilled cocktail glass.

2 oz. Melon Liqueur

0.5 oz. Triple Sec

2 oz. Cream

Serve in lowball glass.

1 oz. Melon Liqueur

0.5 oz. Triple Sec

0.5 oz. Vodka

Stir in highball glass & fill with club soda. Garnish with an orange slice.

** Melon ball #1**               ** Melon Ball #2**

1 oz. Vodka                         1 part Vodka

0.5 oz. Melon Liqueur             1 part Midori

Fill with Orange juice              3 oz. Pineapple juice

Stir in highball glass.

Equal parts: Raspberry Kool-Aid, orange juice, and Vodka. In tall glass add orange juice and Vodka. Mix well. Add Kool-Aid and drink.

** Mexican Coffee **    ** Mexican Coffee - Caribbean Coast **

1 oz. Kahlua                      0.75 oz. Kahlua

0.5 oz. Tequila                   0.75 oz. Rum

Very hot coffee                 4 oz. Coffee

Whipped cream                  1 tsp. Sugar

Pinch of nutmeg                Whipping cream / gourmet ice cream.

Mix the liquids in a glass.     Mix liquids (+sugar). Top with 

Top with whipped cream      whipped cream and nutmeg.

and nutmeg.

2 oz. Green Crème de Menthe

2 oz. Kahlua

2 oz. Light Cream

Shake, strain into highball glass.

** Mexicana #1**           ** Mexicana #2 **

1.5 oz. Tequila                1.5 oz. Tequila

1 oz. Sour mix                 1 oz. Lemon juice

Splash of pineapple          1 tablespoon Pineapple juice

Dash of Grenadine            1 teaspoon Grenadine

Shake, strain into lowball glass.

1.5 oz. Tequila

Dash of Rose's (or juice 1 lime)

Fill with Coke

Serve in highball glass with ice.

1.5 oz Scotch

1.5 oz Dry Vermouth

1 oz Grapefruit juice

Combine over ice, stir, strain into glass.

1.5 oz. Light Rum

0.5 oz. White Crème de Menthe

Dash of Rose's

Shake, strain into cocktail glass.

Miami Ice

0.5 oz. Vodka                      Mix Pina Colada with Rum Runner.

0.5 oz. Peach Schnapps        (A Rum Runner has: Blackberry

0.5 oz. Gin                          Brandy, Banana Liqueur, and

2 oz. sweet and Sour mix       0.5 oz. Rum 151 Rum.)

Orange juice to fill

Mix and serve over cracked ice in a half carafe. Garnish with a sprig of mint and an orange slice.

1 oz. Melon Liqueur

1 oz. Light Rum

1 oz. Cream

Mix with cracked ice, strain into chilled cocktail glass.

3/4 fill with champagne

1/4 fill with Midori

Serve in champagne glass.

1 part Light Rum

2 parts Midori

2 parts Cream of Coconut

4 parts Pineapple juice

Blend, serve in exotic glass with a straw.

3 oz. Melon Liqueur

1.5 oz. Sweet and Sour mix

Stir well, serve in lowball glass.

Half-fill with champagne

Half-fill with orange juice

Serve in champagne glass.

1 part Peppermint Schnapps

1 part Kahlua

Serve in lowball glass.

Mint Chocolate Chip Ice Cream

1 shot Vodka

0.5 shot Crème de Cacao (white rather than the dark stuff)

0.5 shot Rumpleminze Schnapps

0.25 shot Crème de Menthe (white rather than the stuff with green dye)

0.5 shot Bailey's Irish Crème (provides body)

0.25 shot Kahlua (helps with the texture)

Ice (for texture to suit)

Blend in a blender until very fine. Drink/eat as quickly as your sinus will permit (it chills that part of your forehead that cannot handle too-cold drinks).

** Mint Julep #1 **              ** Mint Julep #2 **

                                         8 medium-size mint leaves

1 teaspoon sugar                  1.5 Tbsp. sugar syrup

Splash of club soda or water  (1C sugar+ .5C water, warm and  

                                         stir until dissolved)

Swirl                                   1.5 oz Bourbon Whiskey

                                         1/4 tsp. Angostura bitters

2.5 oz. bourbon                     In blender, blend on high for a few

fill with club soda or water      seconds, until leaves are reduced.

                                          Strain into silver tumbler packed

                                          with shaved ice; add more 

                                          bourbon to saturate

Serve in old-fashioned glass     the ice; 

with a couple mint sprigs.

Chill silver mugs or goblets or heavy cut-crystal tumblers on ice in the freezer. Dissolve sugar (allow 1 lump per glass) in a little water. Fill each mug with finely crushed ice, add enough bourbon to cover the ice, and stir until the outside of the mug is heavily frosted. Then stir in the sugar syrup to taste. Tuck 5 or 6 sprigs of fresh mint into the ice so they protrude above the rim. Use a straw or just bury your nose in the fresh mint.

Substitute equal amounts of cognac and peach Brandy for the bourbon.

** Louisiana Mint Julep **

Substitute Rum for bourbon.

2 oz. Vodka

1 oz. Triple Sec

Splash of Rose's

Splash of Grenadine

Shake, strain into lowball glass.

1.5 oz. Southern Comfort

1.5 oz. Kahlua

2 scoops Vanilla Ice Cream

Blend, serve in soda glass with a straw.

1 cup milk

3 heaping tsp. Nestle Quik

1/4 cup strong coffee

1.5 oz (jigger) Brandy

Sugar

Whipped cream

Heat milk and stir in Quik. Combine hot chocolate, coffee and Brandy. Stir in desired sugar and top with whipped cream.

3/4 oz. Coffee Brandy

3/4 oz. White Crème de Cacao

3/4 oz. White Crème de Menthe

Shake, strain into lowball glass.

1 qt. Vanilla Ice-cream

2 cups double strength coffee

1 qt. Vodka

0.5 oz. Bicardi's 151 Rum (ignite it on top)

Mix ingredients in blender (must to in at least two batches to fit all ingredients). Sprinkle top of each portion with a little ground cinnamon or nutmeg.

1.5 oz. Gin

0.5 oz. White Crème de Menthe

Dash of lemon juice

Fill with champagne

Serve in highball glass.

2/3 oz. Gin

2/3 oz. Cassis (Black Currant Liqueur)

Fill with orange juice

1 oz. Gin

0.5 oz. Dark Rum

1 tablespoon Pineapple juice

1 tablespoon Lime juice

0.5 teaspoon powdered sugar

Sugar-rimmed old-fashioned glass

1 shot Vodka

Juice of half a lime

Ginger Beer

Add enough Ginger Beer (or Ale) to the Vodka and Lime Juice to make 10 oz.

Serve over ice.

0.5 Bitters

0.5 Stout

Fill glass as you would for a Black & Tan.

2 oz Sake

2 oz Sweet and Sour mix

0.5 oz. Triple Sec

Fill blender 1/3 with ice and blend. Pour into a stemmed bowl glass and garnish with lemon slice and cherry.

Best quality vanilla ice cream (Haagen Daz)

Vodka

Chambord

Ice (crushed is best)

Place a few scoops of the vanilla ice cream into the blender along with a couple of "gluggs" of Vodka and a couple of "gluggs" of Chambord. Whip until smooth. Add a handful of ice. and blend until thick. Serve in a soda fountain glass with a straw (optional: add 1/4 cup black raspberries).

** Mud Slide #1**                 ** Mudslide #2**

2 oz. Vodka                           1 part Tequila

2 oz. Kahlua                          1 part Kahlua

2 oz. Bailey's Irish Cream         1 part Bailey's

Shake, strain into highball glass.

4 oz. Tequila

1.5 oz. 7-up

Serve in highball glass.

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