1 3/4 oz gin
1 1/4 oz Pecher Mignon(R) peach liqueur
1 oz dry vermouth
1/2 oz benedictine herbal liqueur
1 tsp Bols(R) Blue Curacao liqueur
Stir, and strain into a cocktail glass. Garnish with a slice of peach and a mint sprig, and serve.
1 oz white rum
1 1/2 tbsp lime liqueur
2 tsp triple sec
2 tsp lime juice
Blend ingredients together with 3-oz of crushed ice in a blender for 10-20 seconds. Strain into a champagne saucer. Garnish with a sliver of lime, and serve.
2 oz Gin
1 tblsp Port
1/2 tsp Powdered sugar
1 tsp Water
Dissolve powdered sugar in water and add gin. Pour into a highball glass over 2 ice cubes. Fill with carbonated water and stir. Float port on top, sprinkle lightly with nutmeg, and serve.
1 cup strong Tea
1 cup cold Water
3 tblsp Fruit juice concentrate
1 tblsp Sugar
Lemon juice to add tartness (optional)
Let tea steep for at about 5 mins so it's nice and strong. After tea is cool, mix together the remaining ingredients. Add more sugar and/or lemon juice to suit your taste. Some flavors may need more juice concentrate.
2 oz vodka
1/2 oz apricot brandy
1 oz pineapple juice
Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.
1 oz Rumple Minze(R) peppermint liqueur
1 oz Jagermeister(R) herbal liqueur
1 oz Goldschlager(R) cinnamon schnapps
Place the liquors in seperate shot glasses. This is a series of shots; first shoot the Rumple Minze, then Jagermeister, then Goldschlager. Do them fast, and they are very smooth. Afterwards, you will initially just taste the cinnamon of the Goldschlager, but then the Rumple Minze's peppermint flavor seems to make a return, and it tastes like you just ate a mint.