Ambassador
How to make the Ambassador – Stir and serve in a Collins Glass over Ice. Garnish with the slIce of Orange.
Menu
RECIPES THAT INCLUDE:
How to make the Ambassador – Stir and serve in a Collins Glass over Ice. Garnish with the slIce of Orange.
How to make the Bartender’s Margarita – Shake Tequila, Triple Sec, sweet & Sour, Cranberry Juice, and Lime Juice in a pint glass. Rim another pint glass with Salt and transfer contents. Float the Gran Marnier, garnish with a Lime and straw, and serve.
How to make the 1800 Agave Nectar Squeeze – In a tall Mixing glass muddle Limes with the Agave nectar. Add 1800® Silver Tequila and Ice then shake vigorously. Strain over fresh Ice into a Collins Glass and top with Agavero. Garnish with a Lime wheel.
How to make the Almond Casa Noble – Shake ingredients in Mixing glass with Ice, except almond, then strain into a Cocktail Glass. Drop Lime in glass.
How to make the 1800 Passion – In a tall Mixing glass muddle all five Limes and Agave nectar. Add Ice, 1800® Silver Tequila and Passionfruit Juice. Shake vigorously and pour into a rocks glass. Garnish with a drizzle of Raspberry liquor.
How to make the Rum Punch #2 – Dissolve Honey in warm Water. Put liquid Honey, Lemon Juice and Rum together in tall jug. Add Mint leaves and leave to stand while brewing Tea. Pour boiling Water in a jug and steeped Tea bag for 5 minutes. Remove Tea bag and chill Tea. Pour chilled Tea and Dry Ginger Ale and Rum Mixture. Stir well. To serve: pour over one Ice cube in each glass.
How to make the Glicktail – Stir with Ice and add more Ginger Ale (or Club Soda) to taste. Stir well.
How to make the Medd – Spread the yeast on a piece of bread. Boil the Water, Honey and Sugar. Stand in an earthenware pot. Skim off any scum. Add Lemon Juice, Clovess and Ginger. Leave to cool. When just warm, float the bread and yeast on the top. Cover with a clean cloth. Leave for about 6-8 days. Strain and bottle. Corks should be loose to start with. Leave for at least 5-6 months.
How to make the Hot Toddy – Brew Tea and fill tall glass 3/4 full. Mix in Honey. Mix in Brandy shots. Add Lemon slIce and enjoy.
How to make the Argentine-Style Bellini – This Italian-style cocktail combination is very popular in Buenos Aires, Argentina. Though you can find many variations on this classic, some of which include Peach Schnapps and other Liqueurs, the simplest one seems to be the most elegant and tasty. Served in a champagne flute, this light cocktail is a great way to start any evening or party. Pour the Peach Nectar into an 8-ounce champagne glass or flute. Slowly add the sparkling wine or champagne. Stir, garnish with the Peach slIce and Raspberry, and serve immediately.
How to make the Tequila Body Slammer – Put Salt on some part of somebody else’s body. Hold Shot Glass in left hand and Lemon in right hand. Lick Salt, slam the Tequila, then suck Lemon.
How to make the Sangria #2 – Peel the Apples and cut into small cubes. Peel the Oranges, take out the pips, and cut into small cubes. Warm the Orange Juice, the Sugar and the mandarin peels until the Sugar dissolves. Mix all the ingredients in a pitcher, except the Ice and the Soda which you add just before serving. Serve in wine glasses.
COCKTAIL
RECIPES
How to make the Alexander Cocktail #2 – Shake all ingredients (except Nutmeg) with Ice and strain contents into a
How to make the Captain Crunch – Pour all ingredients over Ice, shake and strain into a rocks glass.
How to make the Chicago Catcus Juice – Inventor is Bill Neal@The Chicago Cactus Club in Las Vegas, NV. The
How to make the Cryonic Shock – Mix the Blue Curacao, Whiskey, Rum, Brandy, Ouzo, Lemon and Lime Juices in
How to make the Zadarade – Fill glass with Ice Cubes. Add Absolut Mandarin, Triple Sec, and Sour Mix. Add
How to make the Wild Sex – Fill glass with Ice and pour Malibu, Peach Schnapps and 151 into glass.
How to make the Whitecap Margarita – Place all ingredients in a blender and blend until smooth. This makes one
How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
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