MARTINI
Serve in a martini glass
Ingredients:
2 oz. gin 1 tsp. dry vermouth
Combine straight up and stir with an olive. MARTINIS can be made stronger
and dryer (less vermouth) or weaker and dryer (more vermouth) or sweeter (half sweet, half dry vermouth). They can also be made with vodka instead of gin. Can be served on the rocks too. A twist of lemon or orange can be used instead of the olive. For a MARTINI, HOLLAND STYLE, use Dutch genever gin. For a MARTINI MAJADOR, use tequila instead of gin.
PINA COLADA
Serve in a deep champagne saucer Ingredients:
2 oz. gold rum 2 oz. cream of coconut 4 oz. pineapple juice 1 pineapple stick
Combine everything except the pineapple with ice; shake well. Strain.
Decorate with the pineapple and a cherry. A PINA COLADA can also be mixed with a little crushed ice in a blender.
GIN FIZZ
Serve in a highball.
Ingredients:
3 oz. gin 1 1/2 oz. lemon juice 3/4 oz. lime juice 1 tbs. powdered sugar Club soda
Combine (except the soda) with ice; shake well. Strain; add ice and soda.
TOM COLLINS
Serve in a highball.
Ingredients:
2 oz. gin 1 1/2 oz. lemon juice 1 1/2 tsp. sugar syrup Club soda
Combine everything except the soda; stir well and add ice. Fill the glass
with soda and decorate with a cherry. A JOHN COLLINS is a TOM COLLINS using ginger ale instead of club soda.
HARVEY WALLBANGER
Serve in a highball.
Ingredients:
1 oz. vodka 2 tsp. Galliano Orange juice
Pour the vodka into a tall glass; add ice and almost fill the glass with
orange juice. Float the Galliano on top.
WHISKEY SOUR
Serve in a old fashioned glass.
Ingredients:
2 oz. whiskey 1 oz. lemon juice 1 tbs. sugar syrup
Combine with ice; shake well. Strain straight up. Decorate with a slice of
lemon. For a WARD EIGHT, add a few drops of grenadine before mixing.
EARTHQUAKE
Serve in a champagne hollow stem glass.
Ingredients:
1 1/2 oz. tequila 1 tsp. grenadine 2 strawberries 1-2 dashes orange bitters 3 oz. crushed ice
Combine in a blender at a high speed for 15 seconds. Strain straight up
with a lime slice and a strawberry.
Planter's Punch
Served in a punch bowl
Ingredients:
1 1/2 oz. Myer's rum 1 oz. lemon juice 1 oz. sugar syrup 1 oz. orange juice Several drops grenadine
Combine with ice; shake well. Strain onto crushed ice. Decorate with a
cherry plus slices of fruit. Lime juice can be used instead of lemon juice; Angostura bitters instead of the grenadine. You can use two kinds of rum if you'd like. A bittered punch should be touched up with club soda.
PINK LEMONADE
Serve in a wine glass.
Ingredients:
5 oz. rose wine 2 oz. lemon juice 2 oz. orange juice 3 tsp. sugar syrup 2 tsp. kirschwasser
Combine; stir well and add ice. Decorate with a slice of lemon.
FROZEN DAIQUIRIS
Daiquiris, along with other frozen drinks are made basically the same way:
Combine the ingredients in an electric blender, add 3 oz. of crushed ice, and blend at a low speed for no more than 15 seconds. Strain the drink into a wide champagne glass and serve straight up.
PLAIN FROZEN DAIQUIRI
Ingredients:
1 1/2 oz. white rum 2 tsp. lime juice 1 tsp. sugar syrup
Add an extra oz. of crushed ice. Serve with a straw and top with a
teaspoon of 151 proof rum.
FROZEN LIME DAIQUIRI
Ingredients:
2 oz. white rum 2 tsp. lime liqueur 2 tsp. lime juice
Add a twist of lime in the glass and drop in the peel.
FROZEN PASSION FRUIT DAIQUIRI
Ingredients:
1 1/2 oz. white rum 1/2 oz. passion fruit syrup 2 tsp. lime juice 2 tsp. orange juice 1 tsp. lemon juice
Follow directions as given at the beginning.
FROZEN MINT DAIQUIRI
Ingredients:
2 oz. white rum 2 tsp. lime juice 1 1/2 tsp. sugar syrup 1/2 doz. mint leaves
Add an extra oz. of crushed ice.
FROZEN MANGO-LIME DAIQUIRI
Ingredients:
1 1/2 oz. white rum 1 oz. mango nectar 2 tsp. lime liqueur 2 tsp. lime juice
Garnish with a slice of mango.
FROZEN GUAVA DAIQUIRI
Ingredients:
1 1/2 oz. white rum 1 oz. guava nectar 2 tsp. lime juice 1 tsp. banana liqueur
Follow direction as given at the beginning.
FROZEN PEACH DAIQUIRI
Ingredients:
1 1/2 oz. white rum 2 oz. frozen peaches, thawed and sliced.
Save the syrup from the frozen peaches and add 2 teaspoons into the blender.
BLACK RUSSIAN
Serve in a big old fashioned glass.
Ingredients:
1 1/2 oz. vodka 3/4 oz. Kahlua
Combine with ice; shake well. Strain and add ice. For a BLACK MAGIC add a
few drops of lemon juice before shaking.
ZOMBIE
Serve in a high ball.
Ingredients:
1 1/2 oz. gold rum 3 tsp. lime juice 1 tbs. Jamaican rum 1 tbs. white rum 1 tbs. pineapple and papaya juice 1 1/2 tsp. sugar syrup 1 tsp. 151-proof rum 1 pineapple stick Granulated sugar
Combine everything except the high- proof rum, pineapple stick, and
granulated sugar with ice; shake well. Strain and add ice. Decorate with the pineapple stick and a cherry; float the high-proof rum and sprinkle a little sugar over it. ZOMBIES should be made with rums of various strengths (i.e. 90 and 86 proof). A little apricot brandy can be used as an addition to the fruit juices; sprigs of mint can be added to the garnishes.
FLAMES OVER NEW JERSEY
Serve in a punch bowl.
Ingredients:
1 quart apple brandy A few dashes of Angostura bitters 8 oz. sugar
Warm the brandy and combine it with the bitters and the sugar in a punch
bowl. Stir until the sugar is dissolved. Ignite at the table. Extinguish with a quart of boiling water; stir and serve hot.
BLOODY MARY
Serve in a SOUR glass.
Ingredients:
1 1/2 oz. vodka 3 oz. tomato juice 1 tbs. lemon juice Several drops Worchestershire sauce Several drops Tobasco sauce
Combine with ice; shake well. Strain and serve straight up. Add salt and
pepper to taste. For a BLOODY MARIE halve the lemon juice and add several drops of Pernod. For a BLOODY MARIA use tequila instead of vodka.
RED LION
Serve in a BIG OLD FASHIONED glass.
Ingredients:
1 1/2 oz. Grand Marnier 1 tbs. gin 2 tsp. orange juice 2 tsp. lemon juice
Combine with ice; shake well. Strain. Add ice and a twist of lemon.
LITTLE PRINCESS
Serve in a BIG OLD FASHIONED glass.
Ingredients:
1 1/4 oz. gold rum 1 1/4 oz. sweet vermouth
Combine with ice; shake. Strain and add ice.
ICED RUM COFFEE
Serve in a HIGH BALL.
Ingredients:
1 1/2 oz. white rum 1 tsp. Jamaican rum 2 tbs. whipped cream 6 oz. iced black coffee Sugar
Combine the rums and the coffee; sugar to taste. Fill the glass with ice
and top with the whipped cream.
DINAH
Serve in a OLD FASHIONED glass.
Ingredients:
1 1/2 oz. whiskey 3/4 oz. lemon juice 1/2 tsp. powdered sugar
Combine. Shake with ice. Pour on ice. Decorate with mint.
MINT JULEP
INGREDIENTS:
1 1/2 TEASPOON SUPERFINE (SUGER) 6 FRESH MINT LEAVES 2-3 SPRIGS OF FRESH MINT A DASH OF COLD WATER 1 - 1 1/2 CUPS OF SHAVED ICE 4 OUNCES BOURBON 2 LEMON SLICES 1/4 TEASPOON CONFECTIONERS' SUGAR 2-3 DROPS BRANDY
SERVE IN: 8 OUNCE HIGHBALL, WITH STRAW
PLACE 1 1/2 TEASPOONS OF SUGAR, 6 LEAVES OF FRESH MINT, AND A DASH OF COLD
WATER IN A HIGHBALL. USE A MUDDLER TO CRUSH THE MINT. FILL THE GLASS ALMOST TO THE TOP WITH CRUSHED ICE, POUR IN THE BOURBON AND MIX IN WITH THE ICE. DRY THE OUTSIDE OF THE GLASS AND PLACE IT IN A REFRIGERATOR FOR 1 HOUR OR A FREEZER FOR 1/2 HOUR.
REMOVE THE GLASS, TOUCHING IT AS LITTLE AS POSSIBLE, SO THAT IT REMAINS
FROSTED. ADD SLICES OF LEMON, PLANT THE 2-3 SPRIGS OF MIND AND SPRINKLE THE MINT WITH 1/4 TEASPOON SUGAR. PLACE 2-3 DROP OF BRANDY ON TOP AND SERVE WITH STRAW.
ROB ROY
INGREDIENTS:
1/2 OUNCE SWEET VERMOUTH 3 OUNCES SCOTCH 6-8 ICE CUBES 1 STRIP ORANGE PEEL
SERVE IN: 4 OUNCE COCKTAIL GLASS
COMBINE THE VERMOUTH AND SCOTCH IN A MIXING GLASS AND FILL WITH ICE CUBES.
STIR GENTLY THEN PLACE A STRAINER ON TOP OF MIXING GLASS AND POUR INTO COCKTAIL GLASS. TWIST THE ORANGE PEEL, TWIRL AROUND INSIDE OF GLASS, THEN DROP IT IN.
GIMLET
INGREDIENTS:
3 OUNCES GIN OR VODKA 2 ICE CUBES 2 OUNCES ROSE'S SWEETENED LIME JUICE 1 SLICE LIME
SERVE IN: 6 OUNCE WINE/COCKTAIL GLASS, CHILLED
PLACE THE GIN OR VODKA IN A 6 OUNCE GLASS AND ADD THE ICE. TOP WITH THE
LIME JUICE AND THE SLICE OF LIME.
OLD FASHIONED
INGREDIENTS:
1/2 LUMP SUGAR
A DASH OF ANGOSTURA BITTERS
A DROP OF COLD WATER
2-3 ICE CUBES
3 OUNCES OF BOURBON, SCOTCH, OR
BLENDED WHISKEY
1 STRIP LEMON PEEL
1 SLICE ORANGE (OPTIONAL)
1 MARASCHINO CHERRY (OPTIONAL)
SERVE IN: AN OLD FASHIONED GLASS
IN THE OLD FASHIONED GLASS, PLACE THE 1/2 LUMP OF SUGAR, DASH OF BITTERS AND
THE DROP OF COLD WATER. CRUSH THE SUGAR SO THAT IT IS TOTALLY DISSOLVED. ADD THE ICE CUBES AND WHISKEY AND STIR WELL. TWIST THE LEMON PEEL OVER THE DRINK, TWIRL THE EDGE AROUND THE GLASS AND DROP IN.