Cocktail Ingredients:
1 1/2 oz. Pernod Liqueur
1 oz. Cointreau
1 1/2 tsp. Lime Juice
Instructions:
Shake well with cracked ice.
Strain into cocktail glass.
BarGeek.com - Drink/Cocktail Recipes for Mixologist
Your Cyber Cocktail Connection, Drink/Cocktail Recipes for Mixologist
Cocktail Ingredients:
1 1/2 oz. Pernod Liqueur
1 oz. Cointreau
1 1/2 tsp. Lime Juice
Instructions:
Shake well with cracked ice.
Strain into cocktail glass.
Cocktail Ingredients:
2 oz. Blended Whiskey
1 oz. Lemon Juice
1 tsp. Sugar
Club Soda
Instructions:
Shake well with cracked ice all but club soda.
Strain over 3 ice cubes into collins glass.
Fill with club soda and stir gently.
Decorate with slice of lemon, orange and a cherry.
Cocktail Ingredients:
1 oz. Gold Rum
1 oz. Coffee Liqueur
1 oz. Orange Curacao
Instructions:
Shake well with cracked ice.
Strain into cocktail glass.
Cocktail Ingredients:
1 1/2 oz. Scotch
1 oz. Lemon Juice
1 tsp. Sugar
Club Soda
Instructions:
Shake well with cracked ice all but club soda.
Strain over 3 ice cubes into collins glass.
Fill with club soda and stir gently.
Decorate with slice of lemon, orange and a cherry.
Cocktail Ingredients:
1 oz. Gin
1 oz. Sweet Vermouth
1 tbsp. Green Chartreuse
2 dashes Orange Bitters
Instructions:
Shake well with ice.
Strain into an old-fashioned glass filled with ice.
Cocktail Ingredients:
1 1/2 oz Vodka
Lemon/Lime Soda
Sugar
Grenadine
1 1/4 oz Sweet and Sour Mix
Instructions:
Mis all ingredients in glass, top with grenadine.
Cocktail Ingredients:
2 1/2 oz. Apple Brandy
2-3 dashes Bitters
Sugar
Instructions:
Shake Brandy and bitters with cracked ice.
Strain into old fashioned glass over ice.
Add sugar to taste.
Cocktail Ingredients:
3 oz. Cider
3 dashes Bitters
1 tsp. Sugar
Instructions:
Shake well with cracked ice.
Strain into cocktail glass.
Shooter Ingredients:
1 oz. Anisette
1 oz. Blackberry Brandy
Instructions:
Mix ingredients and stir
Shooter Ingredients:
1 cup Vodka
package of Jell-O Gelitan (any flavor)
Instructions:
Prepare gelitan to package directions adding 1 cup Vodka.
After chilled, cut into cubes and serve in paper souffle cups.
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