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PINA COLADA
1 Serving
3 oz light rum
3 tbsp coconut cream
3 tbsp crushed pineapples
Put all ingredients into an electric blender with 2 cups
of crushed ice. Blend at a high speed for a short length
of time. Strain into a collins glass and serve with a
straw.
TOM COLLINS
1 Serving
2 oz gin
1 oz lemon juice
1 tsp superfine sugar
3 oz club soda
1 maraschino cherry
1 slice orange
In a shaker half-filled with ice cubes, combine the gin,
lemon juice, and sugar. Shake well. Strain into a collins
glass almost filled with ice cubes. Add the club soda. Stir
and garnish with the cherry and the orange slice.
SINGAPORE SLING
1 Serving
1 1/2 oz gin
1 oz pineapple juice
1 oz cherry brandy
1 tsp grenadine syrup
top with club soda
1 maraschino cherry
ice
Combine gin, cherry brandy, pineapple juice, and
grenadine into a collins glass. Stir well. Top up with club
soda and garnish with the cherry.
SCREWDRIVER
1 Serving
3 oz orange juice
2 oz vodka
3 oz apple juice
Add orange juice first, then add vodka, and finally add
apple juice and stir lightly. The pouring should do most
of the stirring.
BLUE LAGOON
1 Serving
4 cl vodka
2 cl Blue Curacao liqueur
2 cl lemon juice
10 cl Sprite® soda
Into the bar glass put 5-6 Ice cubes then pur the
ingreadents from the recepie and after the good
shaking pour that in Highball glass and get the Sprite.
BLOODY MARY
1 Serving
1 oz Smirnoff No. 21 Vodka
3 oz tomato juice
2 red hot sauce
2 green hot sauce
1 dash Worcestershire sauce
0.5 oz lemon juice
1 pinch salt
1 pinch peppers
1 stalk celery
Add Smirnoff No.21 Vodka, tomato juice, red hot sauce,
green hot sauce, Worchester sauce, lemon juice, and
pinch of salt, pinch of pepper.
Pour back and forth between two mixing glasses.
Strain into an ice-filled highball glass.
Garnish with celery stalk.
HARVEY WALLBANGER
1 Serving
1 oz vodka
1/2 oz Galliano® herbal liqueur
2 oz orange juice
ice
Pour the Vodka, Galiano, and orange juice in to a shaker
with ice and shake until well mixed. Then strain in to a
appropriately sized glass filled with ice and serve.
SEX ON THE BEACH
1 Serving
1 1/2 oz vodka
1/2 oz peach schnapps
2 oz cranberry juice
2 oz orange juice
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Add vodka and peach schnapps to a highball glass over
ice. Fill with equal measures of cranberry juice and
orange juice, and stir.
CUBA LIBRE
1 Serving
2 oz light rum
juice of 1/2 limes
Coca-Cola®
Pour lime juice into a highball glass over ice cubes. Add
rum, fill with cola, stir, and serve.
RUSTY NAIL
1 Serving
1 1/2 oz Scotch whisky
1/2 oz Drambuie
1 twist lemon peel
Pour the scotch and drambuie into an old-fashioned
glass almost filled with ice cubes. Stir well. Garnish with
the lemon twist.
BLUE MARGARITA
1 Serving
1 1/2 oz tequila
1 oz Blue Curacao liqueur
1 oz lime juice
coarse salt
Rub rim of cocktail glass with lime juice. Dip rim in
coarse salt. Shake tequila, blue curacao, and lime juice
with ice, strain into the salt-rimmed glass, and serve.
SIDECAR
1 Serving
3/4 oz triple sec
1/2 oz cognac
3/4 oz lemon juice
Shake ingredients with ice and strain into a chilled
cocktail glass. Garnish with a twist of lemon peel.
SPICED RUM MILK PUNCH
1 Serving
2 oz light rum
1 cup milk
1 tsp powdered sugar
nutmeg
Shake all ingredients (except nutmeg) with ice and
strain into a collins glass. Sprinkle nutmeg on top and
serve.
COSMOPOLITAN
1 Serving
1.25 oz Smirnoff No. 21 Vodka
0.25 oz triple sec
1 oz cranberry juice
1 lemon twist
In a shaker with ice, add Smirnoff No.21 Vodka, triple
sec, and cranberry juice.
Shake and strain into a martini glass.
Garnish with lemon twist
GIMLET
1 Serving
1.25 oz gin
1 oz lime juice
1 twist lime
Pour the gin and lime juice into a mixing glass half-filled
with ice cubes. Stir well. Strain into a cocktail glass and
garnish with the lime wedge.
NEGRONI
1 Serving
1 oz gin
1 oz sweet vermouth
Stir with ice and strain into a chilled cocktail glass 3/4
filled with cracked ice. Add a splash of soda water if
desired. Garnish with a half slice of orange.
GIBSON
1 Serving
1 1/2 oz gin
3/4 oz vermouth
2 cocktail onions
Stir gin and vermouth over ice cubes in a mixing glass.
Strain into a cocktail glass. Add the cocktail onions and
serve.
DRY MARTINI
1 Serving
1 2/3 oz gin
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1/3 oz dry vermouth
1 olive
Stir gin and vermouth with ice in a mixing glass. Strain
into a cocktail glass, add the olive, and serve.
KAMIKAZE
1 Serving
1.25 oz Smirnoff No. 21 Vodka
0.25 oz triple sec
0.25 oz lime juice
Add lime juice, triple sec and Smirnoff No.21 Vodka.
Shake and strain into a shot glass.
BLACK RUSSIAN
1 Serving
3/4 oz coffee liqueur
1 1/2 oz vodka
Pour ingredients over ice cubes in an old-fashioned
glass and serve.
DAIQUIRI
1 Serving
1 jigger light rum
1 oz lime juice
1 tsp sugar
Shake ingredients with shaved ice, strain over ice in an
old-fashioned glass, and serve.
MARGARITA
1 Serving
1 1/2 oz tequila
1/2 oz triple sec
1 oz lemon juice
salt
Rub the rim of a margarita glass with lemon juice, and
dip in salt. Shake ingredients with ice, strain into the
glass, and serve.
GOLDEN CUP
1 Serving
eighth Granny Smith apple, diced
1 Cucumber, diced (1-inch)
1.5 oz Beefeater 24 Gin
.75 oz Orange curaçao
.75 oz Amontillado sherry
Club soda
Garnish:
1 Mint sprig
Glass: Pilsner, wine or Collins
In a mixing glass, bruise the apple and cucumber.Add
the gin, curaçao and sherry, and fill with ice.
Stir, and pour (unstrained) into a pilsner, wine or Collins
glass.
Top with club soda and garnish with a mint sprig.
GRASSHOPPER
1 Serving
3/4 oz green creme de menthe
3/4 oz white creme de cacao
3/4 oz light cream
Shake all ingredients with ice, strain into a cocktail glass,
and serve.
CAPRIOSKA
1 Serving
ice
2 nips (60ml) vodka
1 lime
1 teaspoon brown sugar 9or to taste
Cut the lime into wedges and put in a cocktail shaker
with the sugar. Crush it together with a muddling stick
or a pestle.
Add the vodka and crush just a little more. Add the ice
and shake the cocktail shaker till its all mixed.
Strain into a glass and drink with some mint leaves and
lime as garnish or put in a tumbler and top up with soda
water.
CAIPIRINHA
1 Serving
1 1/2 oz vodka
1 1/2 oz limeade
1 tsp sugar
1/4 lime
4 ice cubes
Cut the 1/4 lime into a few chunks. With the sugar,
crush them against the bottom and sides of the glass
with a spoon. Add a few ice cubes. Add two medium
spoonfuls of crushed ice. Fill the glass to halfway with
vodka. Fill the rest of the way with limeade. Stir well
and serve with a straw.
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MAI THAI
1 Serving
1 oz dark rum
2 oz pineapple juice
2 oz orange juice
½ jigger triple sec
¼ jugger grenadine syrup
¼ slice peach
Blend all the ingredients then pour into a champagne
flute glas with ½ jigger of grenadine syrup. Garnish with
peach and cherry on the class rim. Serve with straw.

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