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Pour the grenadine into a pousse-cafe glass. Carefully float the white creme de menthe on top by pouring slowly over the back of a teaspoon. Do the same with the galliano, and then again with the kummel, and then lastly with the brandy.
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Pour the rum, Galliano, creme de cacao and coffee into an Irish coffee cup or glass, and stir well. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink, and serve.
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Add one shot of southern comfort and a splash of dr. pepper in a shot glass. Serve.
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Shake over ice cubes in a shaker. Strain into a collins glass over ice cubes, and serve.
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Shake all ingredients with ice, strain into a cocktail glass, and serve.
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Pour vodka, vermouth and Cointreau into a mixing glass half-filled with ice cubes. Stir well and strain into a cocktail glass. Garnish with a twist of lemon, and serve.
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Add the kahlua and then add bacardi 151 rum to the shot glass. Place a small sipping straw in the mixture and then light on fire. The straw is so you do not burn your eyebrows off. Once lit suck the shot through the straw till empty. Tastes like chocolate milk.
I have made this drink quite often at parties and it goes over very well with everyone. Try it a few times it does take a little practice to get it right.
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Combine the sherbet, peach schnapps and coconut liqueur in a blender. Blend until smooth. Pour into a tall glass and drizzle with grenadine. Garnish with lemon slices, and serve.
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Pour the chartreuse into a pousse-cafe glass. Carefully float the maraschino liqueur on top by pouring slowly over the back of a teaspoon. Do the same with the cherry brandy, and then again with the kummel. Serve.
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Shake and strain into an ice-filled hurricane glass. Garnish with a lemon wheel.
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Combine ingredients in a blender, and mix until smooth and thick. Serve with a straw, and a garnish of shredded coconut.
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Pour the Malibu rum and Kahlua into a cocktail shaker half-filled with ice cubes. Shake vigorously, and strain into a cocktail glass. Top with whipped cream. Garnish with a maraschino cherry, and serve.
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Pour into shot glass, layering ingredients, from top to bottom. Light on fire and extinguish after 15 seconds.
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Pour into a collins glass filled with ice and a lemon spiral.
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Pour the port, brandy, lemon juice, sugar and grenadine into a cocktail shaker half-filled with ice cubes. Shake well and pour into an old-fashioned glass. Garnish with a lemon wedge, and serve.
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Combine ingredients into a snifter and serve neat, or add a small amount of ice if desired.
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Shake well over ice cubes in a shaker, and strain into a large highball glass over crushed ice.
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Pour vodka into glass. Add cordial until colour becomes light red. Add coke until definite colour change occurs. Drink.
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Pour kahlua first into a double shot glass. Add one ounce of butterscotch schnapps. Float 151 proof rum on top and set on fire. Blow out before drinking.
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Mix ingredients and serve over ice.
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Shake well over ice cubes in a shaker, and strain into a cocktail glass. Sprinkle with nutmeg, and serve.
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Shake over ice cubes in a shaker, and strain into a large highball glass over crushed ice. Add pineapple chunks, and serve.
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Shake, strain into a cocktail glass, and sprinkle with grated chocolate.
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Pour all ingredients into an old-fashioned glass almost filled with ice cubes. Stir well, and serve.
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Light on fire for five seconds, blow out and suck through a straw.
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Everything goes in a highball glass with ice. Pour Seven Up or Sprite on the top Garnish with lemon and some other fresh fruit. Drink with a straw.
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Shake and strain into an ice-filled rocks glass. Garnish with a slice of lemon and a cherry.
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Pour into an ice-filled old-fashioned glass, and serve.
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Stir and pour over ice in a highball glass. Garnish with an orange slice.
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Shake creme de menthe, creme de cacao and milk with ice cubes in a shaker. Pour into a cocktail glass and add a dash of aftershock. Do not stir.
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Mix together. Light on fire. Let the flames warm the concoction for about 20 secs. Blow out fire (optional). Swallow quickly (take care).
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Pour vermouth, cassis and lemon juice into a cocktail shaker half-filled with ice cubes. Shake and strain into a cocktail glass, and serve.
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Dissolve the sugar in the water and port in the bottom of a highball glass. Almost fill the glass with crushed ice; add the soda. Float the brandy on top, and garnish with a lemon twist. Dust with nutmeg, then with cinnamon, and serve.
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Served on ice in a rocks glass. May be served with a little whipped cream on top.
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Pour ice into a glass, add tequila and kahlua, fill with cream, shake and serve.
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Pour the coconut rum, banana liqueur, orange juice and pineapple juice into a highball glass filled with ice cubes. Add a dash of grenadine around the inside edge of the glass, and serve.
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Pour the jigger of Midori first. Layer the Irish Cream on top, then layer the Stoli Vodka. This will give you a very attractive three layer drink.
Optional - add a teaspoon or so of Bacardi 151 on the top of the drink. Then, light the 151 and let burn for 5-10 seconds. Put out with a napkin.
Shoot the drink and enjoy!
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Pour the Amaretto di Saronno, creme de menthe, vodka and creme de cacao into a cocktail shaker half-filled with ice cubes. Shake well, and pour into a chilled rocks or old-fashioned glass. Garnish with mint leaves and almond powder, and serve.
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Shake all ingredients (except nutmeg) with ice and strain into a whiskey sour glass. Sprinkle nutmeg on top and serve.
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Shake all ingredients (except champagne) with ice and strain into an ice-filled goblet. Top with champagne, and serve.
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Build all ingredients in a tall glass over ice. Stir, add a straw, and serve.
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Pour ingredients into a tall glass over ice, stir, and serve.
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Pour all ingredients into shaker over ice. Shake and strain.
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Combine ingredients with ice in a highball glass. Stir and serve.
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Stir ingredients with ice, strain into a cocktail glass, and serve.
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Shake all ingredients (except champagne) well over ice cubes in a shaker. Strain into a champagne flute, fill with champagne, and serve.
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Heat in a small saucepan, dissolving sugar. Serve in a heat-proof cup when hot.
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Shake ingredients with ice and strain over ice cubes in a chilled cocktail glass.
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Stir ingredients together in equal parts in a shot glass, and shoot.
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Add chartreuse and Yukon Jack to 151.
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Stir and strain into a brandy snifter.
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In a shaker half-filled with ice cubes, combine the gin, sugar, and lemon juice. Shake well. Pour into a collins glass. Top with the champagne. Stir well and garnish with the orange slice and the cherry.
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Pour rum and vodka into a collins glass. Tilt the glass, and pour the grenadine down the inside. Fill with chilled orange juice, and serve.
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Pour the Southern Comfort, triple sec, bourbon whiskey and peach schnapps into a cocktail shaker half-filled with crushed ice. Shake well, and strain into a frosted glass mug with a few ice cubes. Fill with orange and pineapple juice, to taste, and stir. Garnish with a slice of orange centered on the rim. Add a straw, and serve.
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Pour vodka & Peach Schnapps into a stainless steel shaker over ice,shake until completely cold then strain into a large shot glass and top with 2 drops Grenadine.
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Combine all ingredients together in a cocktail glass, stir, and serve.
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Pour ingredients into a wine glass filled with broken ice. Mix, garnish with fruit, and serve with straws.
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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.
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Pour ingredients over ice in an old-fashioned glass. Stir, and serve.
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Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a highball glass filled with ice cubes. Garnish with a slice of lime, and serve.
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Pour carefully into a pousse cafe glass, so that the creme de menthe floats on top of the grenadine. Serve without mixing.
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Shake all ingredients (except champagne) well over ice cubes in a shaker. Strain into a champagne flute, slowly fill with champagne, and serve.
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Add the vodka and pickle brine (preferably from a pickled egg jar) to a shot glass. Add Tabasco sauce, and garnish with an optional slice of pickled jalapeno.
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Pour the brandy, madeira and triple sec into a mixing glass half-filled with ice cubes. Stir well. Strain into a cocktail glass over crushed ice, and serve.
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Pour triple sec, cognac, and lemon juice over ice. Shake, strain into a cocktail glass, and serve.
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In cocktail mixer filled with ice, combine all ingredients. Shake or stir & strain into rocks glass or large shot glass.
Tip: If the right amount of grenadine is used, it should be the color of orange sherbert.
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Pour tequila into a shot glass. Sprinkle parmesan cheese on top, and serve.
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Shake well and strain into a cocktail glass. Sprinkle with nutmeg.
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Pour the port and brandy into a brandy snifter. Stir well, and serve.
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Pour brandy and sweet and sour mix into a collins glass over ice cubes and stir well. Fill with chilled champagne and stir lightly. Add the slice of lemon and serve.
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Add vodka and chambord to a shaker. Add orange juice and cranberry juice until desired taste. Shake and serve with ice in a cocktail glass.
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Stir ingredients together well in a mixing glass half-filled with cracked ice. Strain into a chilled cocktail glass, and serve.
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Pour equal parts of all ingredients into a shaker filled with ice, and chill, shake, and strain.
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Shake ingredients with ice and strain into a chilled martini glass. Garnish with a piece of a slice of toast.
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Let maple syrup collect at the bottom of a highball glass, and lightly mix the other ingredients, with a few ice cubes, over the top.
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Pour all ingredients into a cocktail glass, and stir. Decorate with a piece of pineapple and a cherry. Serve.
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Pour shots into a mason jar or large glass. Add mountain dew, mix well, and serve.
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Shake and strain into an old-fashioned glass three-quarters filled with broken ice. Add cola, and serve.
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Blend, chill, and serve in 2-3 shot glasses.
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Shake well over ice cubes in a shaker. Strain into a cocktail glass, sprinkle with nutmeg, and serve.
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Shake russian and cherry vodka and strain into a glass half-filled with broken ice. Add tonic water, garnish with a maraschino cherry, and serve.
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Shake all ingredients (except carbonated water) with ice and strain into a collins glass over ice cubes. Fill with carbonated water, stir, and serve.
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Stir liquors over crushed ice in a small highball glass. Fill with tonic water, and serve.
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Mix in the order: cacao, menthe, whiskey, milk. Try to keep the layers separate. Float on the back of a spoon, tilt the glass and pour very gently, etc.
I suggest tilting the glass. When you tilt the glass you can, when pouring the cream/milk, rotate the glass causing the cream to swirl down through the other layers which looks good. Serve in an apertif glass.
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Mix the three ingredients in a shot glass and slam.
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Add small slices of mango to a hurricane glass. Pour the cachaca, banana liqueur and mango juice in a cocktail shaker half-filled with ice cubes. Shake well, and strain into the glass. Add the Kahlua coffee liqueur. Garnish with a sliced banana and a cherry, and serve.
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Pour vodka and grapefruit schnapps over ice in a highball glass. Fill with lemonade, stir well, and serve.
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Pour the tequila and orange juice into a highball glass almost filled with ice cubes. Pouring slowly and carefully over the back of a teaspoon, float the galliano on top of the drink, and serve.
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Pour the vodka into a cup. Add collins mix, stir, then squeeze the lime into the mixture. Add an ice cube, and serve.
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In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
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Mix the jello mix with the boiling water until powder is fully dissolved and then add the rest of the water and the alcohol. Pour the mixture into either shot glasses or paper cups, and chill as per usual.
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Pour the vanilla vodka and DeKuyper Sour Apple Pucker into a highball glass. Fill with orange juice, and serve.
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Shake ingredients with ice, strain into a cocktail glass, and serve.
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Pour the raspberry vodka into a highball glass almost filled with ice cubes. Fill with ginger beer, add a splash of lime juice, and serve.
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Combine the orange juice, vodka and kirsch in a mixing glass add ice cubes. Shake vigorously and strain into a cocktail glass.
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Mix the blue curacao, peach schnapps and orange juice together in a mixing glass. Pour over crushed ice in an old-fashioned glass or large cocktail glass, and serve.
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Mix all ingredients except grenadine and pour into a shot glass. Add grenadine and shoot. Shot should be blue on top and red on bottom.
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Build ingredients in order listed in a highball glass, Coca-cola on top, and serve.
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Serve over ice in a tall glass with a popped cherry.
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Fill the boston shaker with all the ingredients and a lot of ice cubes, then shake untill your hand goes cold. Pour up in a highball glass and put a lemon slice on the edge.
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Pour liquors into a champagne flute, and fill with ice-cold champagne. Add a twist of orange peel, and serve.
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Shake all ingredients (except cola) and strain into an ice-filled highball glass. Add cola, garnish with a slice of lemon and a cherry, and serve.
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Mix in order:
Rum, drop of Vanilla, Kahlua, drop of Vanilla.
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Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake and strain into a cocktail glass, and serve.
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Pour peach schnapps into a highball glass, and add Tang. Fill with water, stir well, and serve.
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Combine all ingredients in a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.
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Pour vodka into a highball glass filled with ice. Add Dr. Pepper, and serve.
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Combine the whisky, apple brandy, lemon juice, sugar syrup and cinnamon in a cocktail shaker half-filled with ice cubes. Shake well, and strain into an old-fashioned glass. Garnish with a slice of lemon, and serve.
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Pour all ingredients over ice, shake and strain into a rocks glass.
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Stir all ingredients with ice, strain into a cocktail glass, and serve.
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Pour whiskey, vermouth and Chambord into a mixing glass half-filled with ice cubes. Stir well, strain into a cocktail glass, and serve.
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Stir all ingredients (except cherry) with ice and strain into a cocktail glass. Add the cherry and serve.
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Stir the vodka with ice in a mixing glass. Strain into a chilled cocktail glass, garnish with a pitted cocktail olive, and serve in front with an open bottle of vermouth situated in front of a fan across the room.
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Pour the whisky, Campari bitters and vermouth into a mixing glass half-filled with cracked ice. Stir well. Strain into a cocktail glass, garnish with a lemon twist, and serve.
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Pour. Shoot.
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Pour tequila and coffee liqueur over ice cubes in an old-fashioned glass and stir. Add the twist of lemon and serve.
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Mix vodka and triple sec in a hurricane glass. Add tang, to taste, and serve.
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Blend all ingredients until smooth. Serve in a highball glass and garnish with whipped cream.
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Stir pre-chilled ingredients with ice cubes in a grog-like glass. Add a straw if desired, and serve.
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Pour the Kirschwasser, Canadian whisky and lemon juice into a highball glass. Fill with ginger ale, garnish with a cherry, and serve.
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Shake with ice, and pour into a cocktail glass without ice.
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Pour the Frangelico hazelnut liqueur into a mug of hot chocolate, stir briefly and serve.
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Chill and serve in large shot glass.
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Shake well, strain into a chilled cocktail glass, and serve.
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Add the lime juice, sugar, vodka and bitters to a cocktail shaker half-filled with ice cubes, and shake well. Almost fill a collins glass with crushed ice and stir until the glass is frosted. Strain the mixture from the shaker into the glass, and add club soda. Serve with a swizzle stick.
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Shake all liquid ingredients with ice and strain over ice cubes. Serve with straw.
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Combine all ingredients in a cocktail shaker with ice. Shake well, strain into shot glasses, and serve.
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Toss the rum and vodka together and stir gently. Pour in the orange juice, and shake well. Pour over ice in a highball or tall glass.
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Dissolve sugar in juices, and add to a champagne saucer with champagne and syrup.
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Shake and strain into an old-fashioned glass half-filled with broken ice. Add lemonade. Garnish with a lemon slice and sugar-dipped raspberry, and serve.
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Mix vodka and orange juice in a highball glass. Top with grenadine, and serve.
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Pour into an old-fashioned glass filled with broken ice and a sprig of mint.
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Put the liquor in the shot glass equally.
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Pour the peach schnapps, whiskey, pineapple juice and orange juice into a blender. Add one cup of crushed ice. Blend until smooth. Swirl the grenadine around the edge of a parfait glass. Add mixture from blender. Garnish with a pineapple slice and a maraschino cherry, and serve.
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Shake and strain into a cocktail saucer. Sprinkle with almond flakes, and serve.
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Combine the gin, strawberry liqueur, lemon juice and sugar syrup in a cocktail shaker half-filled with ice cubes. Shake well. Strain into a highball glass. Add soda water, and garnish with a strawberry and a twist of lemon peel.
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Shake ingredients with ice, strain into a cocktail glass, and serve.
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Pour into an old-fashioned glass half-filled with broken ice, and serve.
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Shake and strain into shot glass.
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Stir all ingredients (except lemon peel) with cracked ice and strain into an old-fashioned glass over ice cubes. Add the twist of lemon peel and serve.
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Shake with a glassful of broken ice and pour unstrained into an old-fashioned glass. Garnish with a slice of orange and serve with a short straw.
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Pour into a champagne saucer, and serve.
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Pour all ingredients except 151 rum into a cocktail shaker. Shake and strain over ice in a tall glass. Float the 151 rum on the top, and serve.
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Pour into an ice-filled highball glass. Garnish with a slice of lime.
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Mix ingredients together in a shot glass, and serve.
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Pour over ice cubes in a cocktail glass. Garnish with a slice of orange. Add a stirrer, and serve.
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Shake and strain into an old-fashioned glass three-quarters filled with broken ice.
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Pour ingredients into a stainless steel shaker over ice,shake until completely then strain into a chilled stemmed glass or Rocks glass filled with ice.
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Mix all together in glass with ice.
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Cut the lime into 8 wedges and place in an old-fashioned glass. Sprinkle with granulated white sugar and crush together. Fill with crushed ice, add tequila. Serve with two small straws.
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In shaker tin with ice, mix and shake all ingredients.
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Pour the brandy over ice cubes in a collins glass and fill almost to the top with water. Top off with the tonic water, and serve.
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Shake all ingredients well with ice and strain into a chilled martini glass. Add a dash of rose water if available. Garnish with flamed orange peel, and serve.
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Shake with ice, strain into a chilled cocktail glass, and serve.
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In a highball glass, add Vodka, Watermelon Schnapps, and Sour Mix. Fill the rest of the glass with ice and shake well. Finish with a splash of Club Soda.
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Pour the tequila, orange juice, and pineapple juice into a highball glass almost filled with ice cubes. Stir well. Drop the Chambord into the center of the drink.
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Pour equal amounts of tequila and margarita mix into separate shot glasses. Lay person back in barber shop chair. Lay towl on chest of that person. Someone is to stand behind that person and pour the shots in to that persons mouth. They close and swish to blend and drink.
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Stir all ingredients with ice, strain into a cocktail glass, and serve.
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Shake all ingredients with ice, strain into a cocktail glass, and serve.
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Stir all ingredients with ice, strain into a cocktail glass, and serve.
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Shake with ice. Strain in a cooled cocktail glass. Decorate with a maraschino cherry on a stick.
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Pour the Campari over ice cubes in a highball glass, then fill with sparkling/soda water. Squeeze a lime wedge over the glass, drop it in, and serve.
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Pour each of the three ingredients into a shot glass. Stir.
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Dissolve powdered sugar in 1 tsp. water in an old-fashioned glass. Add brandy and one ice cube and stir. Add twist of lemon peel on top and serve.
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Mix ingredients in a shaker with ice and strain into a chilled martini glass.
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Begin with vodka, then blue curacao. After that, add the lime liqueur. Mix in the grenadine. Stir gently. Fill up with sprite and put in some ice cubes.
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Pour ingredients over ice: Capt. Morgan Silver - Parrot Bay - orange juice - cranberry juice.
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Shake well over crushed ice in a shaker. Strain into a chilled cocktail glass, add a twist of lemon peel, and serve.
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Pour Sambuca first, then Amaretto.
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In a shaker half-filled with ice cubes, combine the lime juice, sugar, brandy, and bitters. Shake well. Almost fill a collins glass with crushed ice and stir until glass is frosted. Strain the mixture in the shaker into the glass and add the club soda.
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Shake well and strain into a wine glass three-quarters filled with crushed ice. Sprinkle with grated nutmeg and serve.
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In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
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Add ice first, then vodka, OJ and tomato juice. Give a light stir.
Substitute Bloody Mary Mix for Tomato Juice for a spicier taste.
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Mix over ice in highball glass.
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Pour equal parts of Midori melon liqueur and pineapple juice into a shot glass. Top off with a touch of cream, and serve.
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Stir over ice cubes in an old-fashioned glass, and serve.
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Pour ingredients into a tall collins glass filled with ice. Stir, and serve.
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Pour all ingredients into a blender with one scoop (half a cup) of crushed ice. Blend well. Pour into a highball glass, and serve.
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Shake, then add Orangina and ice cubes.
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Pour cold milk in a pot. Slowly add orange juice. Finally add campari. Stir really well. Put ice cubes in glass and pour in the milk-shake. Garnish with a slice of orange. Serve with a straw.
After making this drink, try alternating the amount of Campari to taste.
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Pour both ingredients into a mixing glass half-filled with cracked ice. Stir well. Strain into a chilled cocktail glass, garnish with a chocolate curl, and serve.
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Mix all ingredients in glass.
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Pour equal amounts into a shot glass, and serve.
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Combine all ingredients in a blender or Island Oasis machine. Blend and serve in a hurricane glass. Top with whip cream and garnish with a strawberry and orange.
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Add ingrediants in following order: ice, vodka, lime, and then pineapple. Stir vigorously.
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Pour the vodka and Campari into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a chilled cocktail glass. Garnish with a twist of lime, and serve.