1/3 Advocaat
Fill with 2/3 Sprite or other lime soda
Add a few Ice cubes
Take the glass and rub the edge on a lemon, then dip the rim in sugar. Drop the ice cubes into the glass, pour a 1/3 liqueur and fill it up with Sprite. Stir.
1 oz Jose Cuervo(R) Especial gold tequila
1 oz Red Bull(R) energy drink
1/3 oz triple sec
1 ozfrozen limeade
1 pinch salt
Combine all ingredients in a blender with half a cup of crushed ice. Blend until slushy, adding more ice if required. Pour into a cocktail glass, and serve.
1 1/2 oz Vodka
1/2 oz Blackberry brandy
Cranberry juice
1/6 Lime
Fill glass with ice. Pour Vodka, Brandy and Cranberry. Squeeze Lime.
1 oz dry vermouth
3/4 oz gin
1/2 tsp maraschino liqueur
1 tsp grapefruit juice
1 dash bitters
Pour vermouth, gin, maraschino, grapefruit juice and bitters into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.
1 oz melon liqueur
1 oz vodka
Mountain Dew(R) citrus soda
Half fill glass with ice cubes. Add liquor and fill with mountain dew.
1 oz brandy
1 oz Cointreau(R) orange liqueur
1 oz coffee
1 dash cream
Add all ingredients to a cocktail shaker (coffee last so as to not melt the ice). Shake and strain into a cocktail glass. Perch an orange slice on the rim, and serve.
1/2 oz vodka
1/2 oz peach schnapps
1/2 oz white creme de cacao
1/2 oz cream
Shake ingredients in a cocktail shaker with ice. Strain into a cocktail glass.
1 oz Vodka
1 oz Gin
1 oz White rum
1 oz Blue Curacao
1 tsp Sugar
3 oz Tonic water
Fill glass half full with ice. Add liquors. Add sugar and tonic to taste. Stir.
3 1/2 oz Champagne
1/2 oz strawberry liqueur
1 oz mango juice
One for the occasion. Boye Sparkle was created by Ronald Penaflor and Gloria Gahum of the philippines.Pour champagne into a champagne flute. Add strawberry liqueur and mango juice, garnish with a sugar-dipped strawberry, and serve.
2 oz Bailey's(R) Irish cream
1 1/2 oz Kahlua(R) coffee liqueur
1 oz Jose Cuervo(R) Especial gold tequila
1 oz Bacardi(R) 151 rum
1 oz peach schnapps
Combine all ingredients in a blender with ice and blend until frothy. Serve in a highball glass.