| Agent
Orange II
1 oz.
Vodka
1
oz. Gin
1
oz. Yukon Jack
1
oz. Dekuyper Sour Apple Pucker Schnapps
1
oz. Melon liqueur
2
oz. Grenadine
6
oz. Orange Juice
Blend
with ice till smooth
Hurricane
Glass
Albuquerque
Real
1 1/2
oz. Jose Cuervo Tequila
1/2
oz. Triple Sec
1/2
oz. Sweet & Sour mix
1/4
oz. Cranberry juice
Grand
Marnier
Blend.
Coupette
Glass
Alien
Urine Sample
3/4
oz. Midori
3/4
oz. Peach Schnapps
3/4
oz. Malibu Coconut Rum
3/4
oz. Creme de Banana
Sweet
& Sour mix
Club
Soda
Blue
Curacao
Hand
shake or blend with ice the liqueur with the sour.
Strain
the drink from the ice into a pounder glass. Float
Blue
Curacao before serving
Coupette
Glass
Aloha
1 oz.
Dark Rum
1
1/2 oz. Myer's® Rum Cream Liqueur
1/2
oz. Rose's® Lime Juice
2
oz. Pineapple Juice
2
oz. Orange Juice
1
oz. Coconut Syrup
Small
Scoop Vanilla Ice Cream
1
Pineapple Wedge
Mix
all ingredients, except pineapple stick, with cracked
ice
in a blender and pour into a chilled Hurricane or
Collins
glass. Do not over mix. Garnish with pineapple
stick.
Collins
Glass
Amaretto
Freeze
0.75
oz. Amaretto
1
Maraschino Cherry
0.5
cup Vanilla Ice Cream
In
a blender, combine ice cream and Amaretto. Blend until
smooth.
Serve in a cocktail glass, topped with maraschino
cherry.
Cocktail
Glass
Amaretto
Kick
2 oz.
Amaretto
2
oz. Ginger Ale
2
oz. Orange Juice
2
oz. Sour Mix
Blend
on whip. Serve with 1 or 2 ice cubes.
Pitcher
Amaretto
Sunrise Crush
4 oz
Orange Juice
1
shot Amaretto
1/2
shot Grenadine
1/2
cup Ice cubes
1
tsp Lemon Juice
Blend
orange juice, amaretto, grenadine and ice cubes
in
blender until smooth. Pour into glass and add lemon juice.
Margarita
Glass
Amaretto
Cruise
0.5
oz. Amaretto
0.5
oz. Peach Schnapps
0.5
oz. Bacardi Light Rum®
2
oz. Orange Juice
2
oz. Cranberry juice
1
oz. Sweet & Sour mix
1
oz. Half 'n Half
Blend
with ice.
Coupette
Glass
Appalachian
Special
2 cups
Ice
6
oz. Pineapple
2
oz. Pineapple Juice
6
oz. Rum
Mix
all ingredients in a blender till smooth...........enjoy!!!
Pitcher
Apple
Almond Beverage
4 cups
Apple Juice
1/2
cups Almonds
1
tsp. Coriander
1/2
tsp. Anise Seeds
1/2
tsp. Nutmeg
blend
and serve
Collins
Glass
APPLE
BERRY SMOOTHIE
1 Mixed
Berries
2
Apples
Throw
everything into a blender and liquefy.
Pitcher
ARCTIC
MUDSLIDE
1 oz.
Kahlua®
1
oz. Vodka
1
oz. Irish Cream
1
oz. Vodka
1
oz. Creme de Menthe
2
Scoops Ice Cream
1
shot Jack Daniel's®
Top
With Whipped Cream
Put
all alcohol into blender with about 8 or 10 ice cubes.
Blend
until smooth. In a tall glass, put in a couple scoops
of
ice cream. Add the alcoholic mix to the ice cream. Add
chocolate
syrup, whipped cream and nuts in that order.
Pitcher
BAHAMA
MAMA (EASY)
1 dashes
Amaretto
1
Maraschino Cherry
1
dashes Grenadine
2
oz. Pineapple Juice
2
oz. Dark Rum
0.5
tsp. Sugar Syrup
Mix
everything in a blender except the cherry. Pour
over
crushed ice and toss in the cherry.
Pitcher
BAILEY'S
DREAM SHAKE
2 oz.
Bailey's Irish Cream®
2
Scoops Vanilla Ice Cream
Blend
ingredients for 30 seconds. Definitely refreshing
for
a hot summer's day !
Pitcher
BAILEY'S
IRISH CREAM #1
1 tsp.
Instant Coffee
2
oz. Coffee Liqueur
2
cup Heavy Cream
1
cup condensed Milk
2
cup Rye
Combine
ingredients in blender, serve, refrigerate to
store.
Pitcher
BAILEY'S
IRISH CREAM #3
3 Chocolate
Syrup
12.0
oz. Coffee
6
Eggs
1
can condensed Milk
1
cup Rye
Combine
ingredients in blender, serve, refrigerate to
store.
Pitcher
BAILEY'S
SHAKE #2
1/2
cl. Bailey's Irish Cream®
10
cl. Milk
3/4
dl. Ice Cream
Put
it all in a blender. Blend until smooth. Serve.
Pitcher
BAILEYS
BLIZZARD
1 oz.
Bailey's Irish Cream®
1
oz. Peppermint Schnapps
1/2
oz. Brandy
4
oz. Vanilla Ice Cream
Blend
until smooth, serve straight.
Margarita
Glass
BAILEYS
CREAM DREAM
1 1/4
oz. Bailey's Irish Cream®
3
oz. Half 'n Half
Blend
with 1/2 cup crushed ice for 60 seconds.
Cocktail
Glass
BANANA
COLODA
1 oz.
Coconut Cream
1
1/2 oz. Rum
1/2
Banana
1/2
oz. Banana Liqueur
Combine
in Blender with 1/2 cup ice.
Coupette
Glass
BANANA
DAIQUIRI
1 1/2
oz. Light Rum
1
tbs. Triple Sec
1
Banana
1
1/2 oz. Lime Juice
1
tsp. Sugar
1
Cherry
Combine
all ingredients (except for the cherry) with
1
cup crushed ice in an electric blender. Blend at
a
low speed for five seconds, then blend at a high
speed
until firm. Pour contents into a champagne
flute,
top with the cherry, and serve.
Champagne
Flute
BANANA
DAIQUIRI (FROZEN)
0.25
Banana
1
oz. Banana Liqueur
0.5
oz. Cream
0.5
oz. Lime Juice
1.5
oz. Light Rum
1
tsp. Sugar
Put
1/2 cup crushed ice in a blender and add all
ingredients.
Whip at low speed until smooth. Pour into
a
glass.
Pitcher
BANANA
DAIQUIRI II
3/4
oz. Captain Morgan's Spiced Rum®
1/2
oz. Creme de Banana
1
3/4 oz. Sweet & Sour mix
1/2
Banana
Blend
all ingredients in a blender with a scoop of crushed
ice.
Coupette
Glass
BANANA
DI AMORE
1 oz.
Amaretto
1
oz. Creme de Banana
2
oz. Orange Juice
1
oz. Sour Mix
blend
with 1 cup crushed ice until frozen. Pour into
red
wine glass, garnished with orange and banana slices
Red
Wine Glass
BANANA
MILK SHAKE
10
cl. Milk
4
cl. Orange Juice
2
tsp. Simple Syrup
1/2
Banana, mashed
Blend
very well, preferably in a household mixer. Serve
in
a wine glass, garnish with whipped cream and a piece
of
banana.
White
Wine Glass
BANDITA
1 Banana
6
Crushed Ice
1
cup Milk
Blend
until smooth and strain. Serve in tall glass with
umbrella
as garnish.
Collins
Glass
BATIDA
MANGO
2 oz.
Cachace
4
oz. Chopped Fresh Mango
2
tsp. Granulated Sugar
1
cup Crushed Ice
Place
all of the ingredients into a blender. Blend well.
Pour
into a wine glass.
White
Wine Glass
BEACH
BUM'S COOLER
1 1/4
oz. Irish Cream
1/4
oz. Banana Liqueur
1
1/2 oz. Piña Colada Mix
3/4
oz. Light Rum
1/4
Banana
2
Vanilla Ice Cream
1
Splash Cream
blend
ingredients until smooth, pour into parfait glass
and
garnish with pineapple slice and a paper umbrella
Parfait
Glass
BEACH
PARTY
1 1/4
oz. Rum
1
oz. Pineapple Juice
1
oz. Orange Juice
1
oz. Grenadine
Mix
in a shaker or blender with ice and pour into a tall
glass.
Collins
Glass
BEER
FLOATIE
12
oz. Beer
6
tbs. Ice Cream
4
oz. Root Beer Schnapps
Add
ingredients to blender blend and serve. Root
Beer
Schnapps optional. Tastes better than it sounds.
Pitcher
BERRYHILL'S
BABY
1 Kiwi
1
Peach
150
g. Blueberries
200
ml. Rum
Blend
first five ingredients well. Add ice and blend
until
mixture resembles slush.
Coupette
Glass |
BIG
JOHN'S SPECIAL
3 oz.
Grapefruit Juice
1/2
oz. Gin
1
oz. Vodka
3
dashes Orange Bitters
4
Maraschino Cherries
3
dashes Maraschino Cherry Juice
Blend
with crushed ice until smooth. Garnish with Orange
Slice.
Cocktail
Glass
BLUE
CLOUD COCKTAIL
1 oz.
Amaretto
1/2
oz. Blue Curacao
2
oz. Vanilla Ice Cream
blend
ingredients until smooth, pour into brandy snifter,
top
with whipped cream and cherry
Brandy
Snifter
BLUE
HAWAIIAN
1 oz.
Light Rum
2
oz. Pineapple Juice
1
oz. Blue Curacao
1
oz. Creme de Coconut
1
slice Pineapple
1
Cherry
Blend
light rum, blue curacao, pineapple juice, and cream
of
coconut with one cup ice in an electric blender at high
speed.
Pour contents into a highball glass. Decorate with
the
slice of pineapple and a cherry.
Highball
Glass
BLUEBERRY
DAIQUIRI
1/2
Blueberries
1
oz. Blueberry Schnapps
2
oz. Bacardi Light Rum®
Sugar
blend
with crushed ice and pour into a coupette glass
Coupette
Glass
BLUSHIN'
RUSSIAN
1 oz.
Coffee Liqueur
3/4
oz. Vodka
3
oz. Vanilla Ice Cream
4
Strawberries
blend
ingredients until smooth, pour into parfait glass.
Garnish
with chocolate covered strawberry
Parfait
Glass
BORA-BORA
1 cl.
Grenadine
1
cl. Lemon Juice
10.0
cl. Pineapple Juice
6
cl. Passion Fruit Concentrate
Prepare
in a blender or shaker, serve in a long drink glass
on
the rocks. Garnish with 1 slice of pineapple and one
cherry.
Collins
Glass
BORINQUEN
1 1/2
oz. Light Rum
1
tsp. 151-Proof Rum
1
tbs. Passion Fruit Syrup
1
oz. Orange Juice
1
oz. Lime Juice
Combine
all ingredients with 1/2 cup crushed ice in an
electric
blender. Blend at a low speed for a short length
of
time. Pour into an old-fashioned glass and serve.
Old
Fashioned Glass
BRANDY
ICE
1.5
oz. Brandy
1
shaved Chocolate
0.5
oz. white creme de cacao
2
Scoops Vanilla Ice Cream
Put
all ingredients except chocolate in a blender with
2
oz. of shaved ice and blend until smooth. Pour into a
large
brandy snifter and garnish with shaved chocolate.
Brandy
Snifter
BRASS
FIDDLE
2 oz.
Peach Schnapps
3/4
oz. Jack Daniel's®
2
oz. Pineapple Juice
1
oz. Orange Juice
1
oz. Grenadine
blend
first four ingredients with ice until smooth, pour
frozen
mixture into a parfait glass that has been swirled
with
grenadine, garnish with pineapple slice and cherry.
Parfait
Glass
BROAD
JUMP
1 Vanilla
Milkshake
2
1/2 oz. Kahlua®
4
Chocolate Syrup
Blend
til smooth
Coupette
Glass
BUNKY
PUNCH
1 1/2
oz. Vodka
1
oz. Melon liqueur
1
oz. Peach Schnapps
1
1/2 oz. Cranberry juice
2
oz. Orange Juice
1/2
oz. Grape Juice
blend
ingredients with ice until smooth, serve in a parfait
glass
and garnish with a slice of lime
Parfait
Glass
BURN
IN HELL AND PRAY FOR SNOW!
1 oz.
Tabasco® Sauce
2
oz. Rum
12
oz. Whiskey
12
Hot peppers (liquefied)
Top
With Irish Cream
Mix
in blender until it looks like a slushy. Serve cold and
in
a short glass.
Pitcher
C.
M. SPICEBERRY
1 1/4
oz. Captain Morgan's Spiced Rum®
3
oz. Strawberries
1
oz. Creme de Coconut
Blend
all ingredients in a blender with a scoop of crushed
ice.
Coupette
Glass
CAMINO
REAL
1 1/2
oz. Gran Centenario Plata® Tequila
1/2
oz. Banana Liqueur
1
oz. Orange Juice
dash
Lime Juice
dash
Coconut Milk
Shake
or blend. Garnish with lime slice.
Margarita
Glass
CAPPUCCINO
FREEZE
1 oz.
Myer's® Dark rum
1/4
oz. Cinnamon Schnapps
1
tsp. Instant Coffee
2
Powdered Sugar
2
oz. Heavy Cream
16
oz. Crushed Ice
Combine
ingredients until smooth and creamy in blender.
Serve
in specialty glass. Garnish with dollop of whipped
cream
and chocolate coffee bean.
Coupette
Glass
CAPTAIN
CREAMSICLE
2 oz.
Captain Morgan's Spiced Rum®
4
Ounces Vanilla Ice Cream
4
Ounces Orange Sherbert
Add
Captain Morgan's to blender. Add equal parts vanilla
ice-cream
and orange sherbert to taste (O.J. can be
substitued
for sherbert).
Pitcher
CAPTAIN'S
HURRICANE
375
ml. Rum
4.5
oz. Pat O'Brien's® Hurricane Cocktail Mix
0.5
Lbs. Sugar
In
a 24 oz.blender mix the following: 1/2 of a Fifth of
CAPTAIN
MORGAN 1/2 of a bag of Pat O's Hurricane Mix
A
fistful of sugar Fill the remainder of the blender with ice and
crush
it like hell! Serves 2 people, though they may not
remember
their names in 1 hour.
Pitcher
CARIBBEAN
COOLER
3/4
oz. Myer's® Dark rum
1/2
oz. Apricot Brandy
1
oz. Creme de Coconut
1
oz. Heavy Cream
1
cup Crushed Ice
Whirl
in a blender at low speed for 10 - 15 seconds. Pour
into
a wine goblet. Garnish with grated coconut and a
maraschino
cherry.
Red
Wine Glass
CARIBBEAN
JOY
1 1/4
oz. Rum
1
oz. Pineapple Juice
3/4
oz. Lemon Juice
Mix
in a shaker or blender with ice and strain into cocktail
glass.
Cocktail
Glass
CAVANAUGH'S
SPECIAL
1 oz.
Coffee Liqueur
1
oz. Creme de Cacao
1
oz. Amaretto
2
Vanilla Ice Cream
pour
coffee liqueur in snifter and set aside, blend next 3 ingredients
with
ice cubes until smooth as milk shake, and then pour over coffee
liqueur,
top with whipped cream
and
chocolate sprinkles
Brandy
Snifter
CHAMPAGNE
CORNUCOPIA
1 oz.
Cranberry juice
2
Rainbow Sherbert
1
oz. Vodka
3/4
oz. Peach Schnapps
1
oz. Champagne
pour
cranberry juice into oversized red wine glass, blend
sherbet,
vodka, and schnapps until smooth, pour over
cranberry
juice to produce swirl effect and layer champagne
on
top, garnish with orange slice
Red
Wine Glass
CHI
CHI
1 1/2
oz. Vodka
1
oz. Creme de Coconut
3
oz. Pineapple Juice
Blend
for 30 sec with 1 cup ice.
Margarita
Glass
CHI-CHI
1 1/2
oz. Vodka
4
oz. Pineapple Juice
1
oz. Creme de Coconut
1
slice Pineapple
1
Cherry
Blend
vodka, pineapple juice, and cream of coconut
with
one cup ice in an electric blender at a high speed.
Pour
into a red wine glass, decorate with the slice of
pineapple
and the cherry, and serve.
Red
Wine Glass
CHINA
DYNASTY MARGARITA
0.5
oz. Lemon Juice
1
oz. Lime Juice
0.5
oz. Sugar Syrup
1
oz. Jose Cuervo® Tequila
1
oz. Triple Sec
Salt
the rim of the glass. Add 1.5 scoops of ice to a
blender
and blend for 2 sec if on the rocks, or until
smooth
if frozen. Pour into glass, and garnish with a
lime
wedge.
Margarita
Glass
CHOCO
BANANA SMASH
1 1/4
oz. Irish Cream
1/4
oz. Vanilla Extract
1/2
oz. Light Cream
1/2
Vanilla Ice Cream
1/2
Banana
blend
with small scoop of crushed ice until smooth,
pour
into parfait glass, garnish with cherry and 1 inch
banana
slice on a cocktail pick, top with whipped
cream
and chocolate sprinkles
Parfait
Glass
CHOCOLATE
ALMOND KISS
0.5
oz. Brown Creme de Cacao
0.5
oz. Frangelico
0.5
oz. Absolut Vodka®
6
oz. Vanilla Ice Cream
Combine
liquor with 2 scoops vanilla ice cream, blend
with
ice and garnish with chocolate sprinkles.
Coupette
Glass
CHOCOLATE
BANANA FROST
1 Banana
2
cups Ice
1
cups Milk
2
tsp. Sugar
0.75
tsp. Vanilla Extract
Slice
Banana. Place All ingredients in blender and blend
on
high for 20-40 seconds depending on desired thickness.
Drink
Fast.
Pitcher
CINDY'S
CYCLE
1/2
Part Jose Cuervo® Tequila
1
Part Midori®
2
Parts Sweet & Sour mix
1
1/2 Parts Grenadine
Mix
Tequila, Melon Liqueur, Sweet and Sour, and
Grenadine.
Blend with Ice. Serve in glass.
Highball
Glass
CIRCUS
PEANUT MARGARITA
3 oz.
Jose Cuervo® Tequila
2
oz. Pisang Ambon Liqueur
1
oz. Rose's® Lime Juice
Mix
well in a blender with ice and serve in a highball
glass
that has been rimmed with jimmies. Garnish with
a
day-glo orange circus peanut.
Highball
Glass
CLUB
PARADISE
1 oz.
Light Rum
0.5
oz. Creme de Cacao
0.5
oz. Creme de Banana
1
oz. Cream
1
Scoop Vanilla Ice Cream
Pour
all ingredients into a Blender. Blend well at Low
speed.
Pour drink into a Brandy Snifter, dust with
Nutmeg,
garnish with a Banana slice, and serve.
Brandy
Snifter
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