St. Charles Punch
How to make the St. Charles Punch – Shake all ingredients (except Port) with Ice and strain into a Collins Glass over Ice Cubes. Top with Port, add the slIce of Lemon, and serve.
Menu
RECIPES THAT INCLUDE:
How to make the St. Charles Punch – Shake all ingredients (except Port) with Ice and strain into a Collins Glass over Ice Cubes. Top with Port, add the slIce of Lemon, and serve.
How to make the Stirrup Collins Glass – Shake all ingredients with Ice, strain into an Old Fashioned Glass over Ice Cubes, and serve.
How to make the Pisco Brandy Sour – Shake well and serve in a Cocktail Glass.
How to make the S.O.B. – Drink this just like a shot of Tequila. Mix the Cognac and Cointreau® Orange Liqueur together in the Shot Glass. Lick between your thumb and forefinger and sprinkle Sugar on it. Then lick the Sugar, drink the shot, and suck on the Lemon wedge when you’re done.
How to make the Nickler – Fill a tall Shot Glass with the cheapest Brandy that you can find. Take your round slIce of Lemon and place it over the top of the pony glass. Pour Sugar over one half of the Lemon leaving the other half bare. Pour instant Coffee over the other half of the Lemon (next to the Sugar). Fold the Lemon slIce in half and put in mouth biting off the rind. Chew and swallow the Lemon combination and chase immediately with the Brandy in the Shot Glass.
How to make the Kvas – Put the slIces of rye-bread in the oven (200 degrees Celsius) for about 45 mins, until they’re dried. Boil the 8 liters of Water. CRumble the dried rye-bread, put it in the boiling Water for about 5 mins. Let it the Water, and rye-bread rest for 4 hours, covered with a Tea-cloth. CRumble the yeast, 15 mins before the 4 hours are over. Mix the cRumbled yeast with some Sugar and the lukewarm Water. Let it rest for 15 mins. Filter the Water-rye-bread Mix in a kitchen sieve. Carefully extract all Water from the rye-bread. Wash, and peel the Lemon. Add the Lemon-peel, the Sugar, the yeast and the Mint. Stir the solution, and let it rest (covered) for 8 hours. Sieve the solution (Tea-cloth). Bottle it. Put some raisins, a bit of Lemon-peel, and a fresh leaf of Mint in every bottle, close the bottles, and keep them in a cool place. Ready when the raisins start floating. Sieve the stuff one more time in a Tea-cloth. Put the Kvas in the fridge 4 hours before drinking.
How to make the Frozen Apple – Blend all ingredients with 1 Collins Glass Crushed Ice in an electric blender at a low speed for a short length of time. Pour into an Old Fashioned Glass and serve.
How to make the French 75 (Cognac) – Combine Cognac, Sugar and Lemon Juice in shaker. Add Ice and shake till chilled. Pour into champagne flute. Pour champagne over Cognac concoction. Garnish with Lemon curl.
How to make the Canario – Dissolve Sugar, shake and strain into a double-Cocktail Glass filled with Crushed Ice. Garnish with a twist of Lime, and serve.
How to make the Cafe Au Kirsch – Combine the kirsch, Sugar and Egg White in a cocktail shaker half-filled with Ice Cubes. Shake well, and strain into a wine glass. Fill with Coffee, stir, and serve.
How to make the Burnt Sienna – Shake ingredients in a cocktail shaker with Ice. Strain into a Collins Glass full of Ice and garnish with a Lemon slIce.
How to make the Bull Stuff – Shake ingredients in a cocktail shaker with Ice. Strain into a highball glass filled with Ice Cubes. Sprinkle Cinnamon and Nutmeg on top.
COCKTAIL
RECIPES
How to make the Polkagris – Mix the fluids into the glass, add a couple Ice Cubes and (one or)
How to make the Jenna Pop! – Pour the Whiskey into a Shot Glass. Add Cola, eat Cherry and consume.
How to make the Bay Blue – Pour the Vodka, the Schnapps and the 7up in a highball glass. Then
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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