RECIPES:
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
B 51
- 1 oz. coffee liqueur
- 1 oz. Irish Cream
- 1 oz. 151 Rum
Shake, strain into a shot glass.
B 52
- 1 oz. orange liqueur
- 1 oz. coffee liqueur
- 1 oz. Irish Cream
Shake, strain into a shot glass.
B 53
- 1 oz. orange liqueur
- 1 oz. Irish Cream
- 1 oz. hazelnut liqueur
Shake, strain into a shot glass.
7 & 7
- 1/2 oz. blended whiskey
- 3 oz. lemon-lime Soda
Serve on the rocks.
Between the Sheets
- 1 oz. brandy
- 1 oz. triple sec
- 1 oz. light rum
Shake, strain into a cocktail glass.
Fuzzy Navel
- 1 1/2 oz. peach schnapps
- fill with orange juice
Stir in a highball glass.
Gin & Tonic
- 1 1/2 oz. gin
- fill with tonic
Serve in a highball glass. Garnish lemon wedge.
Grasshopper
- 2 oz. green crème de menthe
- 2 oz. white crème de cacao
- 2 oz. light cream
Shake, strain into a highball glass.
Harvey Wallbanger
- 1 1/2 oz. vodka
- fill with orange juice
Stir in highball glass. Splash of sweet herbal liqueur.
Kamikaze
- 2 oz. vodka
- 1 oz. triple sec
Splash of lime juice. Shake, strain into a lowball glass.
Melon Ball
- 1 oz. vodka
- 1/2 oz. Melon Liqueur
Fill with orange juice, stir in a highball glass.
Pina Colada
- 1 part light rum
- 1 part cream of coconut
- 2 parts pineapple juice blend
Serve in a glass. Garnish with a cherry and/or pineapple slice straw.
Rob Roy
- 1 1/2 to 2 oz. scotch
- 1/2 oz. sweet vermouth
- dash orange bitters (optional)
- Maraschino cherry
Pour all ingredients, except cherry, into a mixing glass along with several ice cubes. Stir well. Strain into a chilled cocktail glass and garnish with a cherry.
Rum Punch
- 1 1/2 oz. light rum
- 1/3 fill with orange juice
- 1/3 fill with pineapple juice
- 1/3 fill with cranberry juice stir in a highball glass.
Salty Dog
- 1 1/2 oz. vodka
- fill with grapefruit juice
Stir in highball glass salted rim.
Sea Breeze
- 1 1/2 oz. vodka
- fill with grapefruit juice
stir in a highball glass, a splash of cranberry juice.
Singapore Sling
- 3/4 oz. gin
- 3/4 oz. cherry brandy
- 3 oz. sour mix.
Shake, strain into Collins glass. 1 oz. club soda. Garnish with cherry and orange slice.
Sloe Gin Fizz
3/4 oz. gin
3/4 oz. sloe gin
3 oz. sour mix
Shake, strain into Collins glass, 1 oz. club soda. Garnish with cherry and orange slice.
Zombie
- 1 oz. light rum
- 2 oz. dark rum
- 1 oz. pineapple juice
- 1 oz. sour mix
- dash of lime juice
Shake, strain into glass, float some 151 rum on top.
Bahama Mama
- 2 scoops ice
- 1 oz. rum
- 1/2 oz. Blue Curacao
- 1 oz. sour mix
Top with lemon-lime soda. Garnish with orange and cherry.
Mai Tai
- 2 scoops ice
- 1 oz. rum
- 1/2 oz. triple sec
- 1/2 oz. Cream de Almond
- 2 oz. sour mix
- 2 oz. pineapple juice
Blend, float 151 Rum. Garnish lime, orange, cherry.
Lynchburg Lemonade
- 1 part Tennessee Whiskey
- 1 part triple sec
- 1 part sweet & sour mix
- 4 parts lemon-lime soda
Add ice and stir. Garnish with lemon slices and cherries.
Woo Woo
- 1 oz. vodka
- 1 oz. peach schnapps,
- 2 oz. cranberry juice
Strain into glass.
Charlotte Hornet
- 1 oz. vodka
- 1/2 oz. raspberry liqueur
- 1/2 oz. Melon liqueur,
- Pineapple for teal color
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.