1 oz dry vermouth
3/4 oz gin
1/2 tsp Ricard(R) pastis
1 dash bitters
Pour the vermouth, gin, Ricard and bitters into a mixing glass half-filled with ice cubes. Stir well, strain into a cocktail glass, and serve.
2 frozen Petit Syrah(R) wine
1/2 - 1 oz vodka
4 - 6 oz Kerns(R) pear nectar
Fill a standard plastic refrigerator ice cube tray with Petit Syrah & freeze. Place vodka bottle in freezer at the same time. Chill pear nector in refrigerator (do not freeze). Put cubes in wine goblet. Pour cold vodka over cubes. Add pear nectar and serve. Do not stir! Sip slowly and savor the changing flavors as the wine cubes melt. Good to the last drop.
1 1/2 oz Canadian whisky
1/2 oz peppermint schnapps
1 tsp Pernod(R) licorice liqueur
Pour the whisky, peppermint schnapps and Pernod into a mixing glass half-filled with ice cubes. Stir well, and strain into an old-fashioned glass almost filled with ice cubes. Garnish with a lemon twist, and serve.
1 oz vodka
1/2 oz tequila
1/2 oz triple sec
1/4 oz gin
1/4 oz sweet and sour mix
1 dash Angostura(R) bitters
1 dash lemon juice
Add everything but the bitters and lemon juice to a blender with four ice cubes. Blend for less than a half minute (the ice cubes should not be totally disintegrated). Pour into a highball glass, add the bitters and lemon juice, and serve.
1 1/2 oz Kahlua(R) coffee liqueur
1/2 oz Bailey's(R) Irish cream
1/4 oz butterscotch schnapps
Pour hershey's chocolate syrup around the inside rim of a rocks glass. Fill with ice, add all ingredients, and serve.
1 1/2 oz Bailey's(R) Irish cream
1/2 oz Kahlua(R) coffee liqueur
1/4 oz butterscotch schnapps
cream
Pour hershey's chocolate syrup around the inside lip of a rocks glass. Fill with ice, add ingredients, and serve.
1 oz Pimm's(R) gin
1 oz gin
1/2 oz strawberry syrup
1 oz mandarin juice
1 oz double cream
Shake, strain into a champagne saucer, and serve.