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Add all ingredients, with slices of orange and lemon, to a punch bowl. Add sufficient ice to chill, and serve in wine glasses. Add white rum if desired.
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Combine all ingredients in a blender with half a cup of crushed ice. Blend until smooth. Pour into a collins glass, sprinkle with nutmeg, and serve.
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Pour together and stir as required.
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Pour all ingredients into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a chilled cocktail glass. Garnish with a blue cheese-stuffed almond, and serve.
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Pour all ingredients into a highball glass filled with ice cubes. Stir well, and serve.
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Shake and strain into an ice-filled double-cocktail glass filled with broken ice. Garnish with an orange twist, and serve.
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Pour the liquor. Fill with juice to taste.
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Add four ingredients and shake well, pour into old-fashioned glass. Do not use ice.
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Shake all ingredients with ice, strain into a cocktail glass, and serve.
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Pour gin and vermouth into a cocktail glass. Squeeze a twist of lemon peel over the glass, drop into glass, and serve.
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Pour ingredients into a large rocks glass filled with ice, and serve.
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Shake ingredients with ice. Strain into a chilled martini glass. Top with grenadine.
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Pour the Peruvian Pisco into a highball glass filled with ice cubes. Add a spoonful of lemon juice, then fill with ginger ale. Serve.
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Shake and strain into a wine goblet filled with broken ice. Sprinkle with grated coconut, and serve with short straws.
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Pour the Hpnotiq, triple sec, Jose Cuervo gold tequila and lime juice into a collins glass filled with ice cubes. Fill to the top with sweet and sour mix, and serve.
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Stir ingredients together in a highball glass. Garnish with a candy cane, and serve.
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Pour ingredients into a large rocks glass filled with ice, and serve.
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Serve in a rocks glass over ice, or straight up in a martini glass.
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Pour the chilled Hpnotiq liqueur and Champagne into a Champagne flute. Slowly add Chambord raspberry liqueur. Garnish with cherries, and serve.
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Pour the Captain Morgan spiced rum into a highball glass almost filled with ice cubes. Fill with Holiday Spice Pepsi cola, and serve.
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Combine ingredients in a highball or tall glass with ice, stir and enjoy.
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Blend briefly with a glassful of crushed ice in a pina colada glass. Garnish with a slice of pineapple and a cherry. Add straws, and serve.
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Stir ingredients together in a highball glass filled with ice cubes, and serve.
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Blend ingredients with ice and serve in a tall glass. Garnish with a maraschino cherry and a slice of orange.
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Stir all ingredients together in a large punch bowl and freeze until ready to serve.
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Shake all ingredients well with ice and strain into a small wine or port glass. Dust with nutmeg, and serve.
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Fill a hurricane glass with ice. Add the Midori melon liqueur then equal amounts of sweet and sour mix and club soda. Top with Bacardi 151, and serve.
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Shake with ice and strain into a collins glass filled with ice. Garnish with an orange slice and a cherry.
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Fill a mug with hot chocolate, add a shot of creme de menthe, stir and enjoy.
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Serve together in a sugar-rimmed glass garnished with a slice of grapefruit.
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Blend all ingredients in a blender on high until ice is finely crushed. It should be of a slushy consistency. Pour immediately and serve.
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Shake and strain into a champagne saucer. Sprinkle with grated chocolate, and serve.
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Combine either Wild Turkey 151 or Bacardi 151 proof rum with the green chartreuse in an old-fashioned rocks glass or serve up in a cocktail glass.
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Build in an old-fashioned glass. Garnish with just the stem of a cherry.
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Place the Archers peach schnapps, vodka and strawberry puree in a glass and shake well. Add several cubes of ice and then add half-and-half until near the top. Slowly pour the grenadine syrup around the edge of the glass (it should produce some odd red colors around the glass, hence the name); serve.
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Serve on the rocks. Garnish with a wedge of orange.
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Fill a glass with ice and candy fish, add vodka, grape soda and orange juice. Do not stir, but serve well chilled.
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Pour Smirnoff vodka, Amaretto, Buttershots and milk into a cup and stir together. Top with cream and enjoy.
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Mix all ingredients together in order, shake once and pour into a glass.
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Shake with cracked ice and strain into a chilled cocktail glass. Garnish with an olive.
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Shake ingredients with ice and strain into a cocktail glass. Garnish with an orange slice, and serve.
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Shake ingredients with ice, strain and serve into a chilled martini glass. Garnish with a twist of orange.
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Use a new or well-cleaned goldfish bowl. Mix gelatin according to package directions, substituting curacao for water in whatever ratio you prefer. Place the hard candies in the bowl. When gelatin is cool but not yet setting up, pour it slowly into the bowl and be careful not to disturb the candies or the color will run. Cool until half-set then add foliage and fish, placing them with strands of spaghetti. Refrigerate until serving-time.
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Pour ingredients into an ice-filled highball glass, and serve.
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Shake all ingredients with ice, and pour into four seperate sugar-rimmed cocktail glasses.
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Stir and strain into a cocktail glass.
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Combine all ingredients (except passion-fruit) in a blender. Blend well and stop. Add passion-fruit, blend again quickly in order to keep seeds intact. Pour into cocktail glasses, and serve.
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Serve in a tall glass with ice.
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Combine all ingredients in a iced punch bowl. Serve cold.
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Shake all ingredients with ice and strain into a chilled martini glass. Garnish with flamed orange peel, and serve.
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Shake ingredients with ice and strain into a rocks glass.
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Shake and strain into a pina colada glass filled with broken ice. Garnish with a slice of pineapple, and serve.
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Pour midori melon liqueur into a hurricane glass over ice. Add vodka and pineapple juice, then float the cranberry juice.
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Shake ingredients with ice and serve in a rocks glass over ice.
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In 5 gal. jug mix thoroughly all of vodka with all of lemons, lemonade, and water, which should be previously combined. Make sure water is ice cold, if not ice or refridgeration may be required.
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Combine all ingredients (except coconut) in an electric blender and blend at a low speed for a short length of time. Pour into a chilled champagne flute, garnish with shredded coconut, and serve.
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Shake with ice, strain into a parfait glass and top with creme de menthe. Garnish with a pineapple slice.
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Heat in a heat-resistant glass, add orange peel, and serve.
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Shake with ice and strain into a cocktail glass.
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Stir together in a tall glass over ice. Garnish with an orange wedge.
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Boil water and dissolve the sugar. Add remaining ingredients. Serve hot and sprinkle with nutmeg.
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Pour all ingredients into a blender with half a cup of crushed ice. Blend for 15 seconds. Pour into a medium-sized cocktail glass, and serve.
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Mix tequila, midori melon liqueur and sweet and sour mix in a blender. Add ice. Serve in a margarita/coupette glass.
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Shake and strain into a chilled martini glass.
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Stir and strain into a cocktail glass. Garnish with a cherry.
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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.
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Slice the fruit. I recommend strawberries, oranges, lemons, and limes. Then mix the punch and everclear together in a clean trashcan with ice. Hawaiian punch is my preference, but you can use any sort of fruit punch. Make sure you use ice and have a blast.
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Drain the coconuts and save the liquid. Scoop out the flesh and place in a blender. Add white rum, creme de bananes and milk. Add 3-4 oz. of crushed ice and blend until smooth. Pour back into the coconut shells. Add more milk (if needed) until a nice consistancy.
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Blend and pour into a salted glass.
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Shake the Skyy vodka and Goldschlager in a cocktail shaker half-filled with ice cubes. Strain into a chilled cocktail or martini glass. Garnish with orange peel, and serve.
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Pour absolut citron and vermouth into an ice-filled shaker. Shake and pour into a cocktail glass. Add ginger ale, and serve.
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Coat the rim of an old-fashioned glass with sugar. Shake all ingredients in a cocktail shaker, and pour into the glass over plenty of ice.
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Pour all ingredients into a pitcher, and serve into highball glasses.
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Serve with or without ice.
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Chill ingredients, pour lemon juice over pisco in a lowball glass and top off with tonic water. Serve with a slice of lime.
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Shake with ice and strain into a cocktail glass. Garnish with a cherry.
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Stir ingredients together in a highball glass 3/4 filled with ice cubes. Add a straw and serve.
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Stir ingredients together in a highball glass half-filled with ice cubes, and serve.
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Shake ingredients with ice, and garnish with red cherries.
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Shake and strain into a cocktail glass. Garnish with a half-slice of orange and a cherry, and serve.
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Make frozen orange juice concentrate according to instructions on can. Keep frozen, and blend Everclear into the juice. Serve.
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Pour the Malibu coconut rum into a highball glass filled with ice cubes. Add the orange juice, and stir. Garnish with a slice of orange on the rim, and serve.
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Pour curacao over ice in a highball glass, then fill the rest of the way up with ginger ale.
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Pour the vodka, rums, melon liqueur and juices into a cocktail shaker half-filled with ice cubes. Shake well, strain into a highball glass, and serve.
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Place cinnamon, cloves and allspice in a double thickness of cheesecloth: bring up corners of cloth and tie with a string to form a bag. Place cider and brown sugar in a slow cooker: stir until sugar dissolves.
Add spice bag. Place orange slices on top. Cover and cook on low for 2-5 hours. Remove spice bag before serving.
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Shake and strain into a double-cocktail glass filled with crushed ice.
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Mix all ingredients in a shaker. Fill with ice and add orange juice. Pour into a hurricane glass and serve.
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Pour amaretto, rum, and liqueurs into a mixing glass with/without ice. Top as desired with equal amounts of orange and pineapple juice, and shake well. Serve in a tall glass.
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Pour spiced rum over ice in a highball glass. Fill with ginger ale, and serve.
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Combine jagermeister and rumple minze over ice in a cocktail glass. Fill with cola, and serve.
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Pour beer into a punch bowl. Add vodka, orange juice and plenty of ice cubes. Stir, and serve cold.
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Pour a shot of Malibu coconut rum into the bottom of a cordial glass. Top up with milk (the colder the better), stir, and serve.
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Shake with ice. Add creme de menthe.
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Place two scoops of ice-cream in a blender, add liquor, and blend until milkshake-consistancy.
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Shake ingredients together in a cocktail shaker. Strain into a martini cocktail glass. Garnish with shaved ginger and a slice of apple.
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Serve on the rocks in an old-fashioned glass.
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Pour all ingredients into a cooler, add fruit and serve. A great party drink.
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Shake and strain into an ice-filled collins glass. Garnish with slices of pineapple and lemon.
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Pour the melon liqueur, Scotch, dry vermouth and lemon-lime osda into a highball glass almost filled with ice cubes. Stir well, and serve.
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Stir brandy and chartreuse with ice and strain into a cocktail glass. Float unbroken egg yolk on top and serve.
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Stir gin and frangelico hazelnut liqueur with ice, strain into a cold cocktail glass, and garnish with some freshly grated nutmeg.
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Pour liquors into an ice-filled collins glass. Add juices, shake, and garnish with an orange wedge and pineapple chunk.
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Put them all together and mix it with a lot of ice. For big parties use more of each and mix in a garbage can.
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Shake and strain into a champagne saucer filled with crushed ice.
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Stir ingredients together in a highball glass filled with ice cube. Serve with a long straw.
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Pour over lots of ice.
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Pour 1 shot of your favorite gin into a highball glass half filled with ice. Add mountain dew till glass is almost filled, then give it a splash of sprite. Stir well, and garnish with a lime wedge.
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Pour malibu into a hurricane glass, and slowly add the orange juice.
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Pour the Bacardi Limon into a highball glass. Add green hawaiian punch. Stir well, and serve.
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Shake well over ice cubes in a shaker, strain into a cocktail glass, and serve.
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Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well and pour over ice cubes in an old-fashioned glass. Serve with a lime wedge.
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Stir rum and banana liqueur with ice. Fill with sprite, and serve.
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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 well. Drop the cassis into the center of the drink.
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Stir.
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Mix appropriate amounts in a pitcher or bowl. Pour into glass filled with ice. Garnish with the fruit of your choice.
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Pour ingredients over ice in a small highball or old-fashioned glass, and serve.
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Shake ingredients with ice and pour into a collins glass filled with cracked ice. Garnish with a mint sprig.
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Shake all ingredients (except soda) well over ice cubes in a shaker, and strain into a collins glass over ice cubes. Fill with soda, add a cocktail cherry, and serve.
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Muddle the raspberries in the base of a whiskey sour glass with creme de mure and creme de framboise, then add crushed ice filling the glass. Add rest of ingredients and stir until the drink is a blood red color, and serve.
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Pour the rum, apricot brandy, pineapple juice and lime juice into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.
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Add in said order. Do not shake, soda will mix. Garnish with 2-3 grapes and sprinkle with sugar. Named after a friend who demanded a new drink.
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Rim glass with lime and grated coconut. Shake all ingredients (except dark rum) and strain into a wine goblet filled with crushed ice. Garnish with a slice of lime, and sprinkle dark rum on top using a barspoon. Serve with short straws.
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Pour the gin, vermouth and Chartreuse into a mixing glass half-filled with crushed ice. Stir well, strain into a cocktail glass, and serve.
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Pour into an old-fashioned glass three-quarters filled with broken ice. Garnish with a slice of lime, and serve.
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Mix powdered sugar and water in an old-fashioned glass. Add gin and one ice cube. Stir, add the twist of lemon peel, and serve.
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Pour ingredients into a shaker filled with ice. Shake well, and serve on the rocks.
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Let sugar, water and spices simmer for two hours. Strain. Add wine and alcohol. Serve.
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Combine all ingredients into a shaker with ice shake & strain into cocktail glass.
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Pour ingredients into an old-fashioned glass and stir.
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Shake with ice and strain into a highball glass.
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Build gin and lime juice in a highball glass and fill with ginger ale.
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Shake liquors and lemon juice, and strain into an ice-filled wine goblet. Add lemonade, and serve.
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Put a little crushed ice in the bottom of the pitcher, then the beer, and then the shots. Then top off the pitcher with equal amounts of Orange Juice and 7-Up. Stir.
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Pour the ingredients into a cocktail shaker with one cup of crushed ice. Shake well for 10-15 seconds. Pour into a pina colada glass, garnish with a pineapple spear, and serve.
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Pour the Pisang Ambon into a highball glass. Add the sprite, a few drops of lime juice and ice cubes. Serve with a straw.
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Combine in a highball glass filled with ice cubes.
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In a shaker half-filled with ice cubes, combine the lime juice, sugar, gin, and bitters. Shake well. Almost fill a collins glass with ice cubes. Stir until the glass is frosted. Strain the mixture in the shaker into the glass and add the club soda.
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Pour vodka and blackberry brandy into an ice-filled pint glass. Fill with orange juice and top with blue curacao.
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Shake all ingredients (except carbonated water) with ice and strain into a highball glass over 2 ice cubes. Fill with carbonated water, stir, and serve.
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Shake over ice and pour into a highball glass.
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Pour all ingrediants into a large punch bowl. Add ice and 4 oranges that are peeled and divided.
If you wish for a little different taste substitute orange juice with apple juice and oranges with apples.
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Pour all ingredients into a cocktail shaker half-filled with crushed ice. Shake well. Strain into a highball glass almost filled with ice cubes. Garnish with toasted coconut, and serve.
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Stir gin, grenadine, and powdered sugar with ice and strain into a highball glass over ice cubes. Fill with carbonated water and stir. Decorate with the pineapple chunks and the strawberries and serve.
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Pour the vodka, Kahlua coffee liqueur, Wild turkey whiskey, brown creme de cacao and cream into a cocktail shaker half-filled with cracked ice. Shake well, strain into a cocktail glass, and serve.
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Yields
n/a
Ingredients
1. Slice off the eyes of the coconuts; drain and save the milk.
2. Gouge out the meat of the coconuts; saving as much milk from that as possible.
3. Combine the brandy, banana liqueur, and all the coconut milk in a blender with the crushed ice. Blend at a high speed for 15 seconds. Serve the drink in the two coconut shells.
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Build in a cocktail glass and garnish with kiwi fruit slices.
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Shake over ice and pour into a highball glass.
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In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a sour glass and garnish with the orange slice and the cherry.
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Combine the white rum, Cointreau, lemon juice, egg white and simple syrup in a cocktail shaker half-filled with ice cubes. Shake well, and strain into a champagne flute. Garnish with a maraschino cherry, and serve.
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Pour the soda, lemon juice, cognac, mint and fruits into a large punch bowl. Slowly dissolve in the sugar, to taste. Add the champagne, brandy, claret and wine, and top with 3 liters of water. Add a block of ice. Serve in wine glasses.
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Combine rum, juice of lemon, pineapple juice, and orange juice. Pour into a collins glass over ice cubes. Fill with red wine, add the pineapple stick, and serve.
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Shake thoroughly with ice and strain into a cocktail glass.
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Stir over ice cubes in a small highball glass, and serve.
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Muddle sugar with carbonated water and mint sprigs in an old-fashioned glass. Add gin and 1 ice cube. Stir, add the orange slice and the cherry, and serve.
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Combine the bourbon, vermouth, and anisette in an old-fashioned glass almost filled with ice cubes. Stir well, and garnish with a twist of lemon.
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Mix together in a large glass and fill remainder of glass with orange juice. Serve cold.
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Shake with ice chips.
Yields
n/a
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Mix ingredients in above order over a sugar cube on an absinthe spoon, light the cube and when the flame dies immediately stir in the sugar until it dissolves; serve.
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Mix above ingredients together with lots of crushed ice. Enjoy!
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Dissolve powdered sugar in mixture of water and juice of lemon. Add gin. Pour into an old-fashioned glass over ice cubes and stir. Add the twist of orange peel and serve.
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Pour the rye whiskey, spiced rum, peach schnapps and grapefruit juice into a blender. Add the iced tea powder mix, and 1/4 of an orange (including peel and rind). Blend very well. Pour into a highball glass filled with ice cubes, and serve.
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Put plenty of ice in glass pour rum and everclear first refill with ice - put your tequila, gin, vodka and your blue curacao in. Put your pinapple juice in and shake serve with a lemon slice and cherry.
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Shake with ice. Strain into a cocktail glass and garnish with a maraschino cherry.
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Pour the vodka and Irish cream into a cocktail shaker half-filled with ice cubes. Add the milk and green creme de menthe. Shake well, pour into a highball glass half-filled with ice cubes, and serve.
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Combine all ingredients in a cocktail shaker. Shake well, strain into cocktail glasses, and serve.
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Dissolve powdered sugar in water and add gin. Pour into a highball glass over 2 ice cubes. Fill with carbonated water and stir. Float port on top, sprinkle lightly with nutmeg, and serve.
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Build ingredients over two ice cubes in a highball glass, and stir.
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Get a sports container like the All Sport or Gatorade ones at sports events and combine three ingredients together. Put in about 4-5 pounds of cocktail ice and watch it disappear faster than water!
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Pour all ingredients into a blender with one cup of crushed ice. Blend until smooth. Pour into a wine glass, and serve.
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Blend on low speed with ice and serve in a highball glass.
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SHake all ingredients well with ice and strain into a chilled martini glass. Garnish with grated orange zest, and serve.
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Pour juice of lime and gin into a highball glass over ice cubes. Fill with carbonated water and stir. Add the wedge of lime and serve.
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Pour mandarine napoleon into a highball glass over ice cubes. Fill with tonic water, and garnish with orange peels.
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Pour one can of beer into a pitcher. Add one can of frozen pink lemonade. Add vodka (in place of the water), stir and serve.
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Pour cognac and creme de cacao into an 8 oz. pina colada glass over ice. Top with milk or cream. Garnish with a cherry and shaved chocolate/cocoa powder.
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Pour into a champagne flute, garnish with a green maraschino cherry, and serve.
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Mix amaretto, sweet vermouth and white rum in a collins glass with ice, and fill with ginger ale. Garnish with an orange spiral and a cherry.
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Shake all ingredients (except nutmeg) with ice and strain into a collins glass. Sprinkle nutmeg on top and serve.
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Stir all ingredients with ice, strain into a cocktail glass, and serve.