3 1/2 oz Champagne
1/2 oz LBV port
1/2 oz dark rum
1 tsp triple sec
Pour into a champagne flute, add a twist of orange peel, and serve.
1 oz Malibu(R) coconut rum
1/2 oz mango schnapps
1/2 oz Blue Curacao liqueur
2 oz orange-pineapple juice
Serve ingredients above in a cocktail glass, shake beforehand. Or double amounts and serve in a tall glass.
2 oz vanilla vodka
2 oz amaretto almond liqueur
2 oz Bailey's(R) Irish cream
2 oz Kahlua(R) coffee liqueur
2 oz chocolate syrup
Add all ingredients to a cocktail shaker half-filled with ice cubes. Shake vigorously, strain into a cocktail glass, and serve.
1/2 oz vodka
1/2 oz rum
1/2 oz gin
1/2 oz tequila
1/2 oz triple sec
1 oz Midori(R) melon liqueur
Combine all ingredients in a cocktail shaker. Shake, strain into a small highball glass filled with ice, and serve.
2 oz Bombay Sapphire(R) gin
1 ozfresh lime juice
1 - 2 tsp simple syrup
3 oz ginger ale
Mix the first three ingredients with variating syrup depending on your taste in a cocktail shaker filled with ice and strain into a collins glass filled to the brim with ice. Pour over the ginger ale and stir together briefly. Garnish the drink with a sprig of mint and you have a Tom Stover. Syrup can be subsituted with powdered sugar. However, extra measures must be taken to insure the sugar dissolves and mixes evenly.
1 oz cognac
1/2 oz Cointreau(R) orange liqueur
1 - 2 dashes bitters
1 part Deva(R) absinthe
Stir with ice and strain into a cocktail glass.
2 oz gin
2/3 oz creme de cassis
2/3 oz lemon juice
4 oz soda water
Pour into an ice-filled collins glass. Add a spiral of lemon peel, and serve.