2 oz sloe gin
1 tsp lemon juice
1/2 tsp raspberry juice
Combine the sloe gin, egg white, lemon juice and raspberry juice in a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.
1 oz anisette
1 1/2 oz Kahlua(R) coffee liqueur
5 oz pineapple juice
1/4 slice pineapple
Pour Anisette, Kahlua, Pineapple Juice, and a handful of crushed ice in a cocktail shaker. Shake hard. Then pour into a Collins glass. Garnish with the slice of pineapple.
1 tsp Green Creme de Menthe
Put creme de menthe into a champagne flute. Fill with chilled champagne and serve.
1 3/4 oz gin
1 3/4 oz cherry brandy
1 3/4 oz Yellow Chartreuse(R)
Shake ingredients in a cocktail shaker with ice. Strain into a cocktail glass.
2 jiggers Gin
1 jigger Cointreau
1 jigger Lemon juice
1/2 Egg white
Shake vigourously with plenty of ice
1 ozexport strength Tanqueray(R) gin
2 - 4 oz Metromint(R) peppermint water
The mint tingle is wonderful for a pallete cleanser between courses served in small tea cups or big sake cups. Smooth, fast, and refreshing! Pour Tanqueray into a highball. Add Metromint peppermint flavoured water to taste ( 2.5 oz is a good place to start) and lightly crush 2 mint leaves into your palm and float them in the glass. If the gin is room temperature, you may want to strain it through ice first.
7 cups Water
3 1/2 cups Sugar
5 Banana, mashed in blender
6 oz frozen Orange juice concentrate
6 oz frozen Lemonade concentrate
46 oz Pineapple juice
1 qt Ginger ale
Boil water and sugar for 5 minutes. Cool and add the remaining ingredients except ginger ale. Freeze. Remove from freezer 2 to 3 hours before serving. Mix with ginger ale. Float assorted fruit in punch bowl. Vodka could also be added.