1 1/2 oz Marie Brizard(R) creme de mure
1 ozfresh lemon juice
1/2 oz simple syrup
1 tbsp mixed-berry marinade
1 oz water
Shake blackberry liqueur, lemon juice and simple syrup with ice, and strain into a highball glass filled with crushed ice. Stir until the glass begins to frost. Garnish with the berry marinade, and serve.
1 oz white rum
1/2 oz brandy
1/2 oz Yellow Chartreuse(R)
2 ozred grape juice
1 oz orange juice
1/2 oz lime juice
3 oz lemonade
Shake all the ingredients (except lemonade) and strain into an ice-filled collins glass. Add the lemonade, and serve with seedless grapes.
1/2 oz Midori melon liqueur
1 oz Tequila (Two Fingers)
2 oz Sweet and sour mix
Blend and pour into a salted glass.
2 oz Captain Morgan(R) Parrot Bay coconut rum
6 - 8 oz lemonade
Stir together in a highball glass, and serve.
1/2 oz brandy
1/2 oz Southern Comfort(R) peach liqueur
1/2 oz dark creme de cacao
1/2 oz banana liqueur
5 - 8 oz coffee
1/2 oz cream
1 pinch cocoa powder
Add liquors to an Irish Coffee mug, and fill with hot coffee. Leave enough room to carefully layer the cream on top (use the back of a spoon to help with layering). Sprinkle chocolate powder on top.
1 1/2 oz Light rum
1 oz Pineapple juice
1/2 tsp Maraschino liqueur
1/2 tsp Grenadine
1 Maraschino cherry
In a shaker half-filled with ice cubes, combine the rum, pineapple juice, maraschino liqueur, and grenadine. Shake well. Strain into a cocktail glass. Garnish with the cherry.
1 oz Malibu(R) coconut rum
1 oz white rum
2 oz melon liqueur
1 oz cream
2 drops strawberry syrup
2 oz orange juice
Shake the Malibu coconut rum, white rum, melon liqueur, orange juice and cream in a cocktail shaker half-filled with ice cubes. Strain into a highball glass filled with ice cubes. Add the syrup last, and serve.
1 1/2 oz Myer's(R) dark rum
1 oz white rum
1/2 oz triple sec
1 oz grapefruit juice
juice of 1/2 limes
1/4 oz almond syrup
1 dash Angostura(R) bitters
1 dash Pernod(R) licorice liqueur
Shake all ingredients and strain into a highball glass filled with crushed ice. Add the spent lime shell and swizzle briefly. Garnish with a slice of pineapple and mint sprigs.
12 ozcan Surge(R) citrus soda
2 oz vodka
1 tsp sugar
Pour the Surge and vodka into a collins glass. Add a few ice cubes, and stir well. Add the sugar gradually while sitrring carefully, and serve.
1 oz white rum
1 oz vodka
1/4 oz Galliano(R) herbal liqueur
3/4 oz orange juice
1 1/2 oz pineapple juice
3/4 oz coconut cream
1/4 oz cream
Shake well over ice cubes in a shaker, and strain into a large highball glass with crushed ice. Add pineapple chunks, and serve.