• ALEXANDER
    • 2 oz. liquor or liqueur
    • 2 oz. white or dark Crème de Cacao
    • 2 oz. light cream
  • COLLINS
    • 1 1/2 oz. liquor
    • 3 oz. sour mix
    • Shake, strain into Collins glass
    • 1 oz. club soda
  • COOLER
    • 1 1/2 oz. liquor
    • fill with ginger ale
    • serve in highball glass
    • lemon wedge
  • FRUIT DAIQUIRI
    • 4 parts light rum
    • 1 part white Crème de Cacao
    • 1 part appropriate fruit liqueur
    • fresh fruit
    • blend, serve in glass with straw
  • FRUIT MARGARITA
    • 2 parts tequila
    • 1 part triple sec
    • 4 parts sour mix
    • fresh fruit
    • blend, serve in glass with straw
  • HIGHBALL
    • 1 1/2 oz. liquor
    • fill with ginger ale
    • serve in highball glass
  • RICKEY
    • 1 1/2 oz. liquor
    • fill with club soda
    • serve in highball glass
    • lime wedge
  • SLING
    • 1 1/2 oz. liquor
    • 3 oz. sour mix
    • shake, strain into Collins glass
    • 1 oz. club soda
    • cherry and orange slice
  • 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
  • SPRITZER
    • 1 1/2 oz. liquor
    • fill with club soda
    • serve in highball glass
  • MARTINI
    • 1 1/2 oz. dry gin
    • 1/2 oz. dry vermouth

    Stir with cracked ice; strain into a cocktail glass; add olive or lemon peel.

    Stone Dry Martini, use 2 1/4 oz. dry gin, splash dry vermouth.

    Vodka Martini, same as Martini but substitute vodka.

  • BLOODY MARY
    • 1 1/2 oz. vodka
    • heavy tomato juice
    • 1/2 oz. fresh lemon juice
    • 4 drops Worcestershire sauce
    • dash salt, dash pepper

    Shake with cracked ice; serve with a celery stalk.

  • MINT JULEP
    • 2 oz. bourbon
    • 1 tsp. superfine sugar
    • 4 fresh mint sprigs

    Fill a Collins glass with crushed ice.  In a small glass, muddle the sugar and leaves from two mint springs with a dash of water.  Add the bourbon, stir and strain into the Collins glass.  Stir until the glass frosts.  Garnish with remaining mint.

  • OLD-FASHIONED
    • 2 oz. bourbon
    • 1 sugar cube
    • Angostura bitters
    • twist of lemon

    Muddle a sugar cube in the bottom of an Old Fashioned glass with a few drops of water and a dash of Angostura bitters.  Add bourbon and ice cubes; garnish with a twist of lemon.

  • PRESBYTERIAN
    • 2 oz. bourbon
    • ginger ale
    •  club soda

     Pour bourbon into a chilled Highball glass.  Add ice cubes and fill with equal parts ginger ale and club soda.

  • MANHATTAN
    • 1 1/2 oz. whiskey
    • 1/2 oz. sweet vermouth
    • dash aromatic bitters

    Stir with cracked ice and strain into a cocktail glass; add a cherry.

     

  • MARGARITA
    • 1 1/2 oz. tequila
    • 1/2 oz. triple sec
    • juice of 1/2 lemon or lime

    Stir with crushed ice in bar glass.  Rub rim of cocktail glass with rind of lemon or lime.  Dip rim in salt; tap off loose salt; fill.

  • TOM COLLINS
    • 1 1/2 oz. dry gin
    • juice of 1 lemon
    • 1 tsp. sugar

    Shake with ice and strain into tall glass; fill with soda.  Garnish with cherry and slices of lemon or orange.

  • WHISKEY SOUR
    • 2 oz. whiskey
    • juice of 1/2 lemon
    • 1/2 tsp. powdered sugar

     Shake with ice; strain into a sour glass; garnish with lemon slice and cherry.

     

  • DAIQUIRI
    • 1 1/2 oz. white rum
    • juice of 1/2 lime
    • 1 level tsp. sugar

    Dissolve sugar in juice, add cracked ice and rum; shake and strain into a cocktail glass.  For Frozen Daiquiri, add 2 cups crushed ice to above, whirl in blender until icy liquid; strain into a champagne glass.

  • LONG ISLAND ICED TEA
    • 1/2 oz. vodka
    • 1/2 oz. gin
    • 1/2 oz. rum
    • 1/2 oz. tequila

    Pour into Collins glass; fill 2/3 with tea.  Add dash cola for color; garnish with lemon slice.

  • IRISH COFFEE
    • 1 1/2 oz. Irish whiskey
    • 4 oz. hot black coffee
    • 1 tsp. sugar

    Pour ingredients into mug.  Stir to dissolve sugar.  Garnish with whipped cream.

  • WHITE RUSSIAN
    • 1/2 oz. vodka
    • 1 oz. coffee liqueur
    • milk or cream

    Pour vodka and coffee liqueur over ice; add milk or cream.

  • BLACK RUSSIAN
    • 5 oz. vodka
    • 2 1/2 oz. coffee liqueur

    Stir in Highball glass

  • BRANDY ALEXANDER
    • 1 oz. brandy
    • 1 oz. crème de cacao
    • 1 oz. sweet cream

    Shake with cracked ice; strain into large cocktail glass.  Gin Alexander and Rum Alexander prepared as above but use dry gin or rum.

  • SCREWDRIVER
    • 1 1/2 oz. vodka
    •  orange juice

    Pour vodka into tall glass prepared with ice.  Fill with orange juice and stir.

  • KIR
    • 3 oz. white wine
    • crème de cassis

    Pour wine over ice in old fashioned glass; add splash of crème de cassis; add twist of lemon and stir.

  • TEQUILA SUNRISE
    • 1 1/2 oz. tequila
    • 3/4 oz. grenadine
    • orange juice

    Pour tequila in tall glass with ice cubes; fill with orange juice; add grenadine.  Stir.

  • BAY BREEZE
    • 1 1/2 oz. vodka
    • equal parts cranberry and pineapple juices

    Serve in a highball glass over ice.

  • COSMOPOLITAN
    • 1 1/2 oz. vodka or 1 oz. citrus flavored vodka
    • 1/2 oz. orange liqueur
    • 1 oz. cranberry juice
    • 1/2 oz. lime juice

    Combine in a shaker with crushed ice.  Strain into rocks glass.

  • RUSSIAN TEA B&B STYLE

    (Chef Sallie Corley)

    Corley cited the citrus juice and allspice as key ingredients in her drink, which can be served either hot or cold.

    To make Russian Tea Benedictine & Brandy Style, stir 1/2 cup orange juice, 2 tablespoons lemon juice, 1/4 cup sugar and 1/2 teaspoon allspice into 4 cups of hot brewed tea. Stir in 5 ounces of (Benedictine & Brandy) Liqueur. Makes 4 servings.

  • HIGH TEA
    • 1 oz. Gin
    • ½ oz. Triple Sec
    • 1/6 oz. Lemon Juice
    • ½ tsp. Sugar
    • 6 oz. Iced Tea

    Shake gin, triple sec, lemon & sugar. Pour – fill a glass with tea.

  • BLACK ICED TEA

    Crushed ice, Equal portions: Orange juice, Triple Sec, Brandy, Goslings Black Rum, Juice of ½ lime, Coke Cola to taste. Stir.

  • APPLE WITH HOT TEA
    • 1 oz. Apple Schnapps

    Pour apple schnapps into a mug and fill with hot tea. Add cinnamon stick garnish.

  • HOT COMMENT
    • 1 oz. Vodka
    • Splash of Lime Juice

    Fill with hot tea.

  • RUM FIRESIDE
    • 1 ¼ oz. light or dark rum
    • 1 tsp. Sugar
    • Hot Tea

    In a mug place sugar & rum.

    Fill with very hot tea & one cinnamon stick. Stir.

  • HOT TEA PUNCH
    • 1 pint Dark rum
    • 1 pint Brandy
    • 3 pints hot tea
    • 2 Oranges sliced
    • 1 Lemon sliced

    Combine all in large saucepan add sugar to taste, heat – serve hot.

  • GEORGIA ICED TEA
    • ½ oz. Peach Schnapps
    • ½ oz. Gin
    • ½ oz. Tequila
    • ½ oz. Rum
    • ½ oz. Triple Sec
    • 1 oz. Vodka
    • Splash of Cola
  • ROYAL TEA
    • 1 oz. blended whiskey
    • Iced Tea

    Serve over ice in large drink glass with a slice of lemon.

  • TWISTED TEA
    • ¼ oz. Gin
    • ¼ oz. Triple Sec
    • ½ tsp. Bar Sugar
    • 6 oz. Iced Tea

    Fill a tall glass with ice. Add all ingredients; stir to blend. Garnish with a lime wheel.

  • ISLA GRANDE ICED TEA
    • 1 ½ oz. Puerto Rican Dark Rum
    • 3 oz. Pineapple juice, unsweetened.

    Brewed ice tea, pineapple, lemon or lime slice for garnish (optional).  In a tall glass with ice.

     

  • TIJUANA TEA
    • ¾ oz. tequila (Gold)
    • ¾ oz. tequila (White)
    • ½ oz. Triple Sec
    • 1 oz. Sweet & Sour Mix
    • 3 oz. Cola

    Combine ingredients in a tall glass with ice. Garnish with a lime slice and maraschino cherry.

  • LONG ISLAND ICED TEA

    (basic recipe)

    • ½ oz. Vodka
    • ½ oz. Gin
    • ½ oz. Light Rum
    • ½ oz. Tequila
    • ½ oz. Triple Sec
    • 1 oz. Sour Mix
    • 6 oz. Cola

    Fill a tall glass with ice. Add everything but the cola. Stir. Add Cola to fill and garnish with a lemon wedge.

    Use Cranberry Juice and call it LONG BEACH ICE TEA.

    Add Pineapple Juice and call it TROPICAL ICED TEA.

    Float Amaretto on top and it’s known as ITALIAN ICED TEA

  • MS. TEA
    • 1 ¼ oz. Irish Mist
    • 3 oz. Ice Tea

    Mix – Serve on the rocks.

  • MALIBU SUNTAN
    • 1 ½ oz. Rum
    • 5 oz. Ice Tea

    Squeeze of lemon. Serve over ice.

  • BAJA TEA

    Cool blend of: Limon Rum, Vodka, Sweet & Sour Mix, Blue Curacao and Sprite

  • Champagne Punch
    • 8 oz. Cognac
    • 8 oz. Cherry Liqueur
    • 8 oz. Triple Sec
    • 4 oz. fresh lemon juice
    • 4 oz. simple syrup
    • 2 bottles Champagne

    Pour all chilled ingredients except Champagne into a large punch bowl with a block of ice. Stir. Add Champagne.

  • Citrus Centauri
    • 1 ½ oz.
    • lemon flavor vodka
    • 1 splash lime juice
    • 1 splash Blue Curacao
    • 3 oz. Champagne

    Combine ingredients in a flute and garnish with a lemon twist.

  • Sparks
    • 1 oz. Pepper Vodka
    • 3 oz. Champagne

    Combine in a Champagne glass.

  • Death in the Afternoon
    • 1 ½ oz. fruit flavor liqueur
    • Champagne

    Pour fruit flavor liqueur into a chilled Champagne glass. Fill the glass with Champagne.

  • Ambrosia
    • 1 oz. Apple Jack
    • 1 oz. Brandy
    • ¼ oz. orange liqueur
    • lemon juice
    • Champagne

    Shake the first four ingredients over ice and strain into a Champagne flute. Fill with Champagne.

  • Champagne Blitz
    • 3 oz. Champagne
    • ¼ oz. White Crème de Menthe
  • 1800 Celebration
    • ½ oz. Reposado Tequila
    • 1 glass Champagne

    Fill glass with Champagne. Add tequila.

  • Celestial Fizz
    • 1 oz. Cognac
    • 1 tbsp. orange liqueur
    • 2 oz. Cranberry Juice
    • 2 oz. Champagne

    Combine ingredients in a flute. Garnish with a lemon twist.

  • Champagne Celebration
    • 1 drop bitters
    • 1 raw sugar cube
    • 1 splash Brandy
    • 1 splash orange liqueur
    • 5 oz. Champagne

    Put one drop of bitters onto a raw sugar cube and place it in a flute. Add brandy and orange liqueur. Slowly fill the flute with the Champagne. Garnish with an orange twist.

  • Champagne Cocktail
    • 4 oz. Champagne
    • 1 tsp. Brandy
    • 1 tsp. orange liqueur
    • 1 drop bitters
    • sugar cube

    Put a drop of bitters onto the sugar cube and place it in a flute glass. Slowly add the orange liqueur, brandy, and Champagne. Garnish with an orange twist.

  • Champagne Rita
    • 1 oz. Tequila
    • ½ oz. orange liqueur
    • limeade or lime juice
    • 3 oz. Champagne
  • Champagne Cornucopia
    • Cranberry juice
    • rainbow sherbet
    • ½ oz. Vodka
    • ½ oz. Peach Schnapps
    • Champagne
  • Champagne Royale
    • Pour a splash of raspberry liqueur into a Champagne glass
    • Fill with Champagne
  • Red Passion
    • 1 oz. chilled fresh orange juice
    • ¾ oz. Red Passion liqueur
    • ¼ oz. raspberry liqueur
    • 3 oz. chilled Champagne
    • lemon slice and fresh maraschino cherry for garnish

    Combine orange juice, red passion liqueur, raspberry liqueur in chilled Champagne flute; stir. Top with Champagne. Garnish with lemon slice and cherry.

  • Caribbean Contessa
    • 1 splash each: orange liqueur, cranberry juice, orange juice, vodka
    • Add 4 oz. Champagne in a flute
  • Southern Belle
    • 1 tbs. almond liqueur
    • 1 tbs. Apricot Brandy
    • 4 oz. Champagne in a flute
  • Thug Passion
    • 2 oz. red passion liqueur
    • 3 oz. Champagne
  • CHOCOLATE COFFEE KISS
    • 3/4 oz. coffee liqueur
    • 3/4 oz. Irish Cream Liqueur
    • 1 splash orange liqueur
    • 1 splash brown Crème de Cacao
    • 1 1/2 oz. chocolate syrup, hot coffee

    Pour liqueurs and syrup into Irish Coffee glass. Fill with coffee. Top with whipped cream, and garnish with shaved chocolate.

  • IRISH COFFEE
    • 1 1/4 oz. Irish Whiskey
    • 1/2 oz. coffee liqueur
    • Coffee, whipped Cream
    • Green Crème de Menthe

    Pour coffee over Irish Whiskey and coffee liqueur, top with whipped cream, Dribble green Crème de Menthe over whipped cream.

  • ENGLISH COFFEE

    1 /2 oz. each:

    • coffee liqueur
    • Almond liqueur
    • dark coffee flavor liqueur & Dark Crème de Cacao

    Combine liqueurs, fill with coffee, top with whipped cream.

  • CARIBBEAN COFFEE
    • 1 oz. dark rum
    • 3/4 oz. dark coffee flavor liqueur
    • Coffee and whipped Cream

    Combine Liqueurs, add Coffee in mug and top with Whipped Cream

  • ITALIAN COFFEE
    • 1 1/4 oz. Almond liqueur
    • Coffee
    • Whipped Cream

    Pour coffee over Almond liqueur, top with whipped cream, garnish with a cherry.

  • JAMAICAN COFFEE
    • 1 oz. dark coffee flavored liqueur
    • 3/4 oz. rum
    • Coffee
    • Whipped Cream

    Pour coffee over coffee liqueur and rum in a coffee mug. Top with whipped cream, garnish with a cherry.

  • CAFE GATES
    • 1/2 oz. each:
    • Dark flavored liqueur,
    • Orange liqueur
    • Dark Crème de Cacao,

    Coffee and whipped cream.

    Combine liqueurs, add coffee in mug and top with whipped cream.

  • SWISS COFFEE
    • 1/2 oz. Peppermint Schnapps
    • 1/2 oz. Dark Crème de Cacao
    • Coffee
    • Whipped cream

    Build in coffee mug, top with whipped cream.

  • SPANISH COFFEE

    3/4 oz. each:

    • Coffee liqueur
    • Tequila

    Coffee, whipped cream

    Pour coffee over liqueurs and top with whipped cream, garnish with a cherry.

  • MINT CAPPUCCINO

    Pour 1 oz. chocolate mint into a warm coffee mug, add coffee.

    Top with whipped cream. Garnish with grated chocolate.

  • HERBAL LIQUEUR AND COFFEE

    Pour 1 oz. sweet herbal liqueur into cup

    Add hot, strong coffee. Stir.

  • HOT BLACKBERRY COBBLER
    • 1 oz. blackberry flavored brandy
    • Fill cup with steaming coffee.
    • Top with whipped cream.
  • SNUGGLER
    • Add 1 1/2 oz. cinnamon schnapps into warm coffee mug
    • Add 4 oz. of hot fresh coffee
    • Garnish with coffee beans.
  • BLACK MONK
    • 1 1/4 oz. brandy & Benedictine
    • Coffee
    • Whipped cream

    Sugar rim an Irish Coffee mug, pour brandy & Benedictine and Coffee in. Top with whipped cream.

  • IDRINK
    DRINKBOY

  • WEBTENDER
    COCKTAIL TIMES