RECIPES THAT INCLUDE:
How to make the Polish Flameberry – Layer the Syrup first with Vodka on the top then a few drops of tabasco to taste, for a variation use Cherry Syrup. Be warned too much tabasco will over power the flavour of the Syrup making it taste foul, don’t exceed roughly 2-3 drops.
How to make the Tomato Cocktail – Stir in a Mixing glass Worcestershire Sauce, Lemon Juice, Tomato Juice, and a little Salt and Pepper over Ice Cubes. Strain off into a large Cocktail Glass.
How to make the Tabouzo – Chill ouzo beforehand. Pour into a Shot Glass, add a splash of Hot Pepper Sauce, and serve.
How to make the Nuked Green Creme de Menthe – Mix with a bit of Milk (1 oz or so) in Coffee mug. Nuke mug for about 30-50 seconds. Stir until the heated Cocoa dissolves. Fill mug with Milk. Nuke for 1-2 minutes, depending on wattage and preferences as to burnt mouth parts.
How to make the Mint Julep #2 – Lightly muddle 4 of the Mint sprigs with the Sugar and a few drops of Water in the bottom of the glass. Almost fill the glass with Crushed Ice. Add the bourbon and some short straws. Garnish with the remaining 2 Mint sprigs.
How to make the Sazerac Cocktail – Chill an Old Fashioned glass by filling with Crushed Ice. In another glass Mix the Sugar with the Bitters dissolving the Sugar. Add some Ice, stirring to chill. In the Old Fashioned glass remove the Ice and pour in the Absinthe coating the entire glass. Remove the excess Absinth® – Absinthe Herbal Liqueur. Add the Rye Whiskey and Bitters/Sugar Mixture. Add the Lemon Twist.
How to make the Mint Julep #1 – Muddle Mint leaves, Powdered Sugar, and Water in a Collins Glass. Fill glass with shaved or Crushed Ice and add bourbon. Top with more Ice and garnish with a Mint sprig. Serve with a straw.
How to make the Rolf’s Scandinavian Glogg – take seeds out of cardamom pods, put the seeds and the rest of the spIces (1-4) in Cheesecloth bag. combine 1qt Port, 1qt Red Wine, raisins and spIce bag, simmer for 15-20 minutes. add remaining Port, Red Wine and Almonds, heat through (but not hot enough to evaporate remaining alcohol). In another pan, Mix Sugar with 1/3 of the Brandy, light Brandy on fire and melt Sugar. When Sugar is melted add remaining Brandy. Then combine with the wine/Port Mixture. Drink!!!
How to make the MOrange Juiceito #3 – Put Mint with Lemon Juice in a glas, mash the Mint with a spoon, Ice, Rum & fill up with Club Soda. Top it with Angostura®.
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.
How to make the Pineapple Gingerale Smoothie – Throw everything into a blender and liquify.
How to make the MOrange Juiceito #2 – In a tall thin glass, crush part of the Mint with a fork to coat the inside. Add the Sugar and Lemon Juice and stir thoroughly. Top with Ice. Add Rum and Mix. Top off with the Club Soda (or seltzer). Add a Lemon slIce and the remaining Mint. Serves one.
COCKTAIL
RECIPES
How to make the Simpson Solution – Get a sPorts container like the All SPort or Gatorade® ones at sPorts
How to make the Shotgun Lou – Mix Brandy, Milk and Brown Sugar on Ice. Top with Ginger Ale
How to make the Peach me Tender – Shake all the ingredients. Serve in a chilled Cocktail Glass. Add a
How to make the Andes Ratt – Make the Ovaltine as per usual. Add Peppermint Schnapps, stir well, and serve.
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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