P Drinks

1 shot Jack Daniels

1 shot Seagram’s Seven 

3 shots Gin

4 shots Soda

1 shot Peppermint Schnapps 

1 shot Walker Red Label

1 Pinch of Cinnamon

1 Olive (essential)

Crushed Ice

Add all of Ingredients in order, Strain off ice and olive. Add

olive if desired. Drink Carefully. 

** Pan Galactic Gargleblaster #2 **

Take a Brandy sniffer and put in the freezer. Wait until frozen (3-4 hrs or overnight). Put Vodka in freezer to chill, you want it as cold as possible. In a blender half-filled with ice (for each person) add: 2 long shots of EverClear 1 shot White crème de menthe.  Blend until ice is chipped, you are looking for a consistency lightly chunkier than a daiquiri.  Strain into Brandy sniffer, add a splash of lemon-lime soda. Serve with a slice of lemon.

Made in a stadium cup; modify to taste:

1.5 shots of Bacardi 151 Rum

1/3 shot of Triple Sec

0.5 Shot of Blue Curacao

1 Dash Angostura bitters (or other bitters)

Tiny amount of Gin

[optional: 1 dash Grenadine]

Mixed with Ginger ale, topped with stemmed maraschino cherries.

1 Beer (Pabst - 12 oz)

1 shot Smirnoff 100 proof Vodka

Drop Smirnoff 100 into Beer and chug.

1 oz. Apricot Brandy

0.75 oz. Gin

0.75 oz. Orange juice

Shake, strain into cocktail glass.

Paralyzer

1 shot Tequila (or Vodka)

0.5 shot White Crème de Cacao

0.5 shot Kahlua

Shake, strain into lowball glass. Fill glass to within 0.5" to 0.75" of rim and top with cream.

2 oz. Dark Rum

2 oz. Triple Sec

2 oz. Light cream

Shake, strain into highball glass.

2 oz. peach Brandy

2 oz. white crème de cacao

2 oz. light cream

Shake, strain into highball glass.

1 part Peach Schnapps

1 part Cranberry juice

Serve in lowball glass.

1 part Frangelica (Chip Cookie)

1 part Tia Maria

1 part Kahlua

** Pearl Harbor #1**           ** Pearl Harbor #2**

1 oz. Vodka                        1 part Vodka

0.5 oz. Midori                      1 part Midori

Fill with pineapple juice         1 part Orange juice

Stir in highball glass.

Peppermint Schnapps

7 Up

Mix in equal parts over ice. The only problem is that the drink is too sweet if you let it sit long enough for the 7 up to be totally flat.

6 oz. Dr. Pepper (soda)

1 oz. EverClear

1.5 oz. White Crème de Menthe

1.5 oz. White Crème de Cacao

Shake, strain into lowball glass.

0.5 shot grain alcohol

0.5 shot Pepto Bismol

Swirl in lowball glass with small amount of ice.

1 shot Tequila

1 Dash of Maggi Seasoning (liquid, from Mexico)

1 Dash of Tabasco

It looks like used motor oil, and tastes even worse.

Equal parts of Contreau and Drambuie (or glayva)

0.5 oz. Peppermint Schnapps

0.5 oz. Kahlua

5 oz. hot Coffee

Serve in mug with whip cream.

1.5 Oz. Pimm's No. 1

1.5 Oz. White Rum

Three white grapes, sliced lengthwise

One slice lime

One slice cucumber or a lengthwise shave of cucumber peel

Two small fresh peach wedges

Sprig of mint or 1 tsp. of spearmint tea

Ice

Wink, sour mix, lemonade, or Sprite to fill 10 Oz. Glass. Don't leave anything out, especially the cucumber! One set of fruit is good for two drinks, if you live that long.

1 part Light Rum                            1.5 part Malibu

1 part Cream of Coconut                 1 part Pineapple juice

2 parts Pineapple juice                    1 part milk 

Blend, serve in exotic glass with       Blend & serve.

cherry and/or pineapple slice

straw

** Pina Colada #3**

3 oz. Rum

3 Tbsp. Coconut milk

3 Tbsp. Crushed pineapple

Blend at high speed, serve in Collins glass.

6 oz Pineapple juice (fresh squeezed)

1.5 oz sweetened coconut milk, recipe below.

2.5 oz Dark Rum (Myers)

Blend as above, garnish with a red rose as described above. To make coconut milk: Scald some milk. Let it cool somewhat. In a blender, blend in as much fresh coconut meat as possible. Let the mixture cool in the fridge. Squeeze through cheesecloth.

1.5 oz. Light Rum

0.75 oz. Pineapple juice

Splash of Lemon juice

Shake, strain into cocktail glass.

2 oz. Rum

1 oz. Pineapple juice

Half teaspoon powdered sugar

Pour into a highball glass and fill with carbonated water.

1.5 oz. Gin

3 oz. Sour mix

1 oz. Light Cream

Splash of Grenadine

Shake, strain into highball glass.

1.5 oz. Vodka

Fill with pineapple juice

Splash of Grenadine

Stir in highball glass.

2 oz. Crème de Noyaux           2 oz. Crème de Noyaux

2 oz. White Crème de Cacao    2 oz. White Crème de Cacao

2 oz. Light Cream                   2 oz. Amaretto

Shake, strain into highball glass.

1.5 oz. Light Rum                     Juice of 1 lime

1 oz. Orange juice                    Juice of half a lemon

1 oz. Grapefruit juice                Juice of half a orange

1 oz. Sour mix 1 teaspoon          Pineapple juice

Splash of Grenadine                  2 oz. Rum

Shake, strain into exotic           Pour into Collins glass filled

glass float some Dark Rum        with ice, stir until glass is 

on top  ice cherry orange         frosted, add 1 oz. Rum, stir orange slice. Add straw.      top with 2 dashes Triple

                                            Sec.

1.5 oz. Rum

Juice 1/4 lemon

Half teaspoon powdered sugar

Serve in a cocktail glass.

2 oz White Brandy

Tonic

Pour Brandy over ice in a tall glass. Fill the rest of the way with tonic and add a twist of lemon.

1 oz. Gin

1 tablespoon Lemon juice

1 tablespoon Orange juice

Serve in a cocktail glass.

1.5 oz. Vodka

0.75 oz. Cherry Brandy

Dash of Rose's

Shake, strain into cocktail glass.

1.5 oz. Cherry Brandy

Fill with orange juice

Stir in highball glass. Garnish with a cherry and orange slice.

4 oz. Tequila

1.5 oz. 7-up

Serve in highball glass.

1 egg yolk

1 shot Gin

Pour Gin over yolk in a glass. Add salt and pepper to taste.

1 oz. Tequila

0.5 oz. Tabasco

Serve in shot glass.

1.5 oz. Rye Whiskey

Half-fill with Ginger ale

Half-fill with club soda

Serve in highball glass.

1 oz. Gin

1 oz. Dry Vermouth

Juice of half a lime

Serve in a cocktail glass.

1 part Ginger ale

1 part Vodka

1 part Grape juice

1 part Grain alcohol

Serve over crushed ice in a highball glass.

Ripe plums with pits removed

1 oz Grande Passion Liquor

2 oz Vodka

Sugar to taste (go easy on the sugar)

Ice

Blend with very cold ice, serve in a huge wineglass, and garnish as follows: Cut a lemon in half, and make a small hole in the lemon. Insert the stem of a white rose into the lemon and put the lemon in the bottom of the glass. (The lemon acts as a stand for the rose, and adds flavor).

1 oz. Coconut Cream

4 oz. Pineapple juice, chilled

1 oz. Orange juice

3-4 oz. Pusser's Rum

5-6 ice cubes

4 oz. crushed ice

1 small Union Jack flag

Combine coconut cream, juices, Rum and ice cubes in shaker and shake vigorously. Put crushed ice in a chilled 14-oz tall glass and strain. Optional: ground nutmeg on top.

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