1 oz dry vermouth
3/4 oz gin
3/4 oz apricot brandy
1/2 tsp creme de cassis
1/2 tsp lemon juice
Pour the vermouth, gin, apricot brandy, creme de cassis and lemon juice into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.
2 oz rum
2 oz amaretto almond liqueur
2 oz coconut rum
2 oz creme de bananes
8 oz pineapple juice
Over ice in a 20 oz glass; pour booze in first and top with pineapple juice, giving it a two layered look with the brown amaretto on bottom. Add two straws, two cherries and serve.
1 oz Captain Morgan(R) Parrot Bay coconut rum
1/2 oz Blue Curacao liqueur
Red Bull(R) energy drink
lemon-lime soda
Fill glass with ice. Add 1 oz coconut rum, 1/2 oz Blue Curacao, fill almost to top with Red Bull, leave room for a healthy splash of Sprite or Sierra Mist.
4 oz Champagne
1 oz gin
1 oz orange juice
1/4 oz grenadine syrup
Shake gin, orange juice and grenadine and strain into a highball glass three-quarters filled with broken ice. Add champagne, garnish with a slice of orange, and serve.
3/4 oz white rum
1/2 oz apricot brandy
1/2 oz Bacardi(R) 151 rum
2 oz orange juice
1 oz lemon juice
1/2 oz sugar syrup
1 tsp egg
3/4 oz grenadine syrup
Shake all ingredients (except grenadine) briefly with three-quarters of a glassful of broken ice. Pour unstrained into a collins glass, sprinkle grenadine on top, and serve unstirred.
1 oz Chateau Monet(R) Framboise raspberry liqueur
6 oz cranberry juice
Add 1 oz Chateau Monet Framboise into a glass and fill with cranberry juice. Makes a simple, tasty drink.