6 oz vodka
6 oz DeKuyper(R) Sour Apple Pucker schnapps
6 oz white rum
3 oz Blue Curacao liqueur
1 oz grenadine syrup
3 1/2 cups cranberry juice
Combine all alcohol in a blender and grenadine. Then fill blender to the 5 cup marking with Cranberry juice. Blend for about 10 seconds and then pour into party cups with ice. Stirrers are a MUST! Alcohol does settle rather quick.
1 1/2 oz blended whiskey
1/2 oz Southern Comfort(R) peach liqueur
1/2 oz orange juice
1 tsp lemon juice
1/2 tsp superfine sugar
1 dash bitters
Combine whiskey, Southern Comfort, fruit juices, sugar and bitters in a cocktail shaker half-filled with ice cubes. Shake well, strain into a highball glass almost filled with ice cubes, and serve.
1 oz Licor 43(R) liqueur
1 oz 42 Below(R) vodka
Roaring 40's requires a smooth, premium vodka like 42 Below or a good Polish vodka for best results.Pour Licor 43 over ice in a cocktail shaker. Stir, add 42 Below vodka, and shake firmly until cold settles in. Pour double strained through a tea strainer into a martini cocktail glass (should be a smokey colour, the colour of white horses on a stormy sea). Garnish with a floated twist of dried vanilla bean, and serve.
2 oz rum
2 oz whiskey
4-6 oz Coca-Cola(R)
ice
lemon
Rum and Coke, Whiskey and Coke. Two of the most common drinks in existence. Combine them, you get a potent drink thats suprisingly tasty, with a catchy name. The lemon isnt necessary, but it gives the drink a nice finish.Mix and serve
1 1/2 oz anejo rum
2 tsp dark creme de cacao
2 tsp white creme de cacao
4 ozhot coffee
2 oz heavy cream
1/4 tspground cinnamon
Pour the rum, dark creme de cacao, white creme de cacao and coffee into an Irish coffee cup or glass. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink. Dust with cinnamon, and serve.
1 1/4 oz brandy
1 1/4 oz dark creme de cacao
1/2 oz Punt e Mes red vermouth
3/4 oz Kahlua(R) coffee liqueur
3/4 ozsweetened whipping cream
Shake brandy, creme de cacao, punt e mes and kahlua together in a shaker, and strain into a champagne flute. Float cream on top, sprinkle with grated chocolate, and serve.