Welcome to the Broken Drink database

ABC 2 fl oz. Scotch 1 tablespoon apricot brandy 1 tablespoon sweet vermouth Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. ACAPULCO COCKTAIL 2 fl oz. light rum 1 tablespoon triple sec 1 tablespoon fresh lime juice 1 tablespoon simple syrup Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. ADONIS COCKTAIL 3 tablespoon dry sherry 2 tablespoon sweet vermouth Dash of orange bitters Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. AFFINITY COCKTAIL 2 fl oz. Scotch 1 tablespoon sweet vermouth 1 tablespoon dry vermouth 2 dashes of orange bitters Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. AFTER EIGHT ½ fl oz. coffee brandy ½ fl oz. crème de menthe (white or green) ½ fl oz. Irish cream Shake all these ingredients with ice and strain into a shot glass. ALABAMA SLAMMER 2 tablespoon amaretto 2 tablespoon Southern Comfort 2 tablespoon sloe gin 1 teaspoon fresh lemon juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled double Old-Fashioned glass. ALEXANDER 2 fl oz. gin 3 tablespoon white creme de cacao 2 tablespoon light cream Ground or freshly grated nutmeg Pour the gin, creme de cacao into a shaker two thirds full of ice cubes. Shake Well. Strain into a chilled cocktail glass. Sprinkle with nutmeg to taste. ALGONQUIN 2 fl oz. Canadian whiskey 1 tablespoon dry vermouth 2 tablespoon pineapple juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. AMARETTO SOUR 2 fl oz. amaretto 2 tablespoons fresh lemon juice 1 tablespoon simple syrup 1 maraschino cherry, for garnish Pour the amaretto, lemon juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled Sour glass. Garnish with cherry. amer picon cocktail 2 fl oz. Amer Picon 2 tablespoons fresh lime juice Dash of grenadine Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir Well. Strain into a chilled cocktail glass. americano 3 tablespoons Campari 3 tablespoons sweet vermouth 1 orange slice, for garnish Pour the Campari and vermouth into an Old-Fashioned glass filled with ice cubes. Stir well. Add the garnish. Angel's tip 2 fl oz. dark crème de cacao 1 teaspoon whipped cream ½ maraschino cherry, for garnish Pour the crème de cacao in to a small Pousse-Cafe glass. Top with whipped cream. Place the half cherry on top of the whipped cream. APPLE MARTINI 2 fl oz. vodka 1 fl oz. apple liqueur 1 Apple slice, for garnish Stir vodka and apple liqueur in a mixing glass with plenty of ice and strain into a chilled cocktail glass. Garnish with a thin wedge of sliced apple. Apple cider can be used in place of apple liqueur. According to the New York Times the Apple Martini is the drink that " chic New Yorkers" are now ordering. Apple-cranberry punch 1 quart unsweetened nonalcoholic apple cider 1 quart cranberry juice cocktail 5 whole cloves 2 small cinnamon sticks 1 teaspoon ground or freshly grated nutmeg 1 large block of ice for serving 10 orange wheels, for garnish Pour the apple cider and cranberry juice into a large pot made of stainless steel or other nonreactive material. Set over high heat. Add the cloves, cinnamon sticks, and nutmeg and bring the mixture to a boil. Reduce the heat to low, cover and simmer for 20 minutes. Strain the mixture through a double layer of dampened cheesecloth set the liquid aside to cool to room temperature, about 1½ hours. Cover and refrigerate for at least 2 hours or up to 5 days. Place the block of ice into a punch bowl. Add the chilled punch. Add the garnish. Serve in punch cups. applejack cobbler 2½ fl oz. applejack 1 tablespoon simple syrup 1 lemon wedge, for garnish Pour the applejack and simple syrup into a wineglass filled with crushed ice. Stir briefly Add the garnish applejack Collins 2 fl oz. applejack 1 tablespoon fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 orange wheel, for garnish Pour the applejack, lemon juice, and simple syrup into a shaker two-thirds full of ice-cubes. Shake well. Strain into an ice-filled Collins glass. Add the club soda. Stir briefly Add the orange wheel. applejack cooler 2½ fl oz. applejack 6 to 7 fl oz. ginger ale 1 lemon twist Pour the applejack and ginger ale into an ice-filled Collins glass. Stir briefly. Add the lemon twist. applejack FIZZ 2 fl oz. applejack 2 tablespoons fresh lemon juice 5 to 6 fl oz. club soda 1 lemon wedge, for garnish Pour the applejack, lemon juice, and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled wineglass. Add the club soda. Stir briefly. Add the lemon wedge applejack rickey 2½ fl oz. applejack 2 tablespoon fresh lime juice 5 to 6 fl oz. club soda 1 lime wedge, for garnish Pour the applejack and lime juice into an ice-filled highball glass. Add the club soda. Stir briefly. Garnish with the lime wedge. applejack sangaree 2 fl oz. applejack 1 tablespoon ruby port 1 tablespoon cherry brandy Ground or freshly grated nutmeg Pour the applejack, port, and cherry brandy into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled wineglass. Sprinkle with nutmeg. applejack sling 2½ fl oz. applejack 1 tablespoon simple syrup 1 tablespoon fresh lemon juice 1 lemon wedge, for garnish Pour the applejack, simple syrup and lemon juice into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Collins glass. Pour in the club soda. Stir briefly. Add the lemon wedge. applejack smash 6 fresh mint leaves 2½ fl oz. applejack 1½ tablespoon simple syrup 1 mint sprig, for garnish Place the mint leaves in the bottom of an Old-Fashioned glass. Add the simple syrup and muddle well. Fill the glass with crushed ice. Pour in the applejack. Stir briefly. Garnish with mint sprig. applejack swizzle 2 fl oz. applejack 1 tablespoon fresh lemon juice 1 tablespoon cherry brandy 5 to 6 fl oz. club soda 1 orange wheel, for garnish Pour the applejack lemon juice, and cherry brandy into a shaker two-thirds full of ice cubes. Shake well. Strain the mixture into an ice-filled Collins glass. Pour the ginger ale. Stir briefly. Add the lemon wheel and a swizzle stick. apricot cooler 2½ fl oz. apricot brandy 6 to 7 fl oz. lemon-lime soda 1 lemon twist, for garnish Pour the apricot brandy and lemon-lime soda into an ice-filled Collins glass. Stir briefly. Add the garnish. apricot fizz 2 fl oz. apricot brandy 2 tablespoon fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 orange wheel, for garnish Pour the apricot brandy, lemon juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled wineglass. Pour in the club soda. Stir briefly. Add the orange wheel. apricot rickey 2½ fl oz. apricot brandy 2 tablespoon fresh lime juice 5 to 6 fl oz. club soda 1 lime wedge, for garnish Pour the apricot brandy and lime juice into an ice-filled highball glass. Pour in the club soda. Stir briefly. Garnish with the lime wedge. apricot sour 2 fl oz. apricot brandy 1½ tablespoon fresh lemon juice 1 tablespoon simple syrup 1 orange wheel, for garnish 1 maraschino cherry, for garnish Pour the apricot brandy, lemon juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled Sour glass. Add the garnishes.

Bacardi cocktail 2 fl oz. Bacardi light rum 2 tablespoons fresh lime juice 1 tablespoon grenadine Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Baltimore bracer cocktail 2 fl oz. brandy 1½ tablespoon anisette 1 egg white Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake very well. Strain into a chilled cocktail glass. bamboo cocktail 2 fl oz. cream sherry 2 tablespoons sweet vermouth 2 tablespoons fresh lemon juice 1 teaspoon simple syrup Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. BLACK RUSSIAN 2 fl oz. vodka 3 tablespoon coffee liqueur Pour the vodka and coffee liqueur into an ice-filled Old-Fashioned glass. Stir briefly. banana rum martini 2 fl oz. dark rum 1 tablespoon creme de bananas Pour both of the ingredients into a shaker two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Baron cocktail 2 fl oz. gin 1 tablespoon sweet vermouth 1 tablespoon dry vermouth 1½ teaspoon Grand Marnier Pour all of the ingredients into a shaker two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. batida abaci 2 fl oz. cachaca or other light rum ½ pineapple chunks Put the ingredients in a blender containing 1 cup of ice cubes. Blend well. Pour into a chilled wineglass. bay breeze 2 fl oz. light rum 3 fl oz. cranberry juice cocktail 2 tablespoons pineapple juice Pour all of the ingredients into a highball glass filled with ice cubes. Stir briefly. beadstone cocktail 3 tablespoons Scotch 2 tablespoons dry vermouth Pour the Scotch and vermouth into a shaker two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Bellini 1 ripe white peace, pitted but not peeled, cut into 1 inch cubes 1 teaspoon fresh lemon juice 1 teaspoon simple syrup 2 cups Prosecco, Champagne, sparkling wine, or nonalcoholic sparkling wine Put the cubed peach flesh, lemon juice, ans simple syrup in a blender. Blend well. Divide the peach puree among 4 chilled Champagne flutes. Gently pour in the sparkling wine. Stir gently to combine. Beauty spot cocktail 2 fl oz. gin 2 fl oz. crème de cacao 1 egg white Dash of grenadine Pour the gin and crème de cacao into a shaker two-thirds full of ice cubes. Add the egg white. Shake very well. Strain into a chilled cocktail glass. Add the grenadine by simply pouring it into the center of the drink. Bermuda rose cocktail 2½ fl oz. gin 1 tablespoon apricot brandy Dash of grenadine Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Between the sheets 3 tablespoons brandy 2 fl oz. light rum 1 tablespoon triple sec 1 tablespoon fresh lemon juice 1½ teaspoon simple syrup Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. B-52 1½ tablespoons coffee liqueur 1½ tablespoons Irish cream liqueur 1½ tablespoons Grand Marnier Pour the ingredients, in the order given, over the back of a spoon into a Pousse-Cafe glass, floating one on top of the other. Bishop Punch 2 tablespoons fresh lemon juice 2 tablespoons fresh orange juice 1½ teaspoons simple syrup 2 fl oz. red wine 1 orange slice, for garnish Pour the citrus juices and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled wineglass glass. Pour in the wine. Stir well. Add the orange slice. Black Russian 2 fl oz. vodka 3 tablespoons coffee liqueur Pour the vodka and coffee liqueur into an ice-filled Old-Fashioned glass. Stir briefly. Black Velvet 1 cup chilled Irish stout 1 cup chilled Champagne or sparkling wine Carefully pour the stout and Champagne into a chilled beer glass. Blackthorn 2 fl oz. sloe gin 1½ tablespoons sweet vermouth 1 lemon twist, for garnish Pour the, sloe gin and vermouth into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the garnish. Blarney Stone 2 fl oz. Irish whiskey 1 teaspoon Curacao 1 teaspoon absinthe substitute 1 lemon twist, for garnish Pour the, whiskey, Curacao and absinthe substitute into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the garnishes. Blood and Sand 2 fl oz. blended Scotch whiskey 2 tablespoons fresh orange juice 1 tablespoon cherry brandy 1 tablespoon sweet vermouth Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Bloodhound Cocktail 2 fl oz. gin 1 tablespoon sweet vermouth 1 tablespoon dry vermouth 2 teaspoons strawberry puree or liqueur Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Bloody Bull 2 fl oz. vodka 2 fl oz. tomato juice 2 fl oz. beef bouillon 2 teaspoons fresh lemon juice Pinch of ground black pepper Pinch of celery salt 3 dashes Worcestershire sauce Dash of hot sauce 1 lemon wedge, for garnish Pour the, vodka, tomato juice, beef bouillon, and lemon juice into a shaker two-thirds full of ice cubes. Add the pepper, celery salt, Worcestershire sauce, and hot sauce. Shake well. Strain into an ice-filled highball glass. Add the lemon wedge. Bloody Caesar 2 fl oz. vodka 4 fl oz. clam-tomato juice 2 teaspoons fresh lemon juice Pinch of ground black pepper Pinch of celery salt Dash of hot sauce (optional) 1 lemon wedge, for garnish Pour the, vodka, clam-tomato juice, and lemon juice into a shaker two-thirds full of ice cubes. Add the pepper, celery salt, and the hot sauce. Shake well. Strain into an ice-filled highball glass. Garnish with the lemon wedge. BLOODY MARY 2 fl oz. vodka 4 fl oz. tomato juice 1 tablespoon lime juice ¼ teaspoon black pepper Generous pinch of salt ¼ teaspoon ground cumin 2 dashes Worcestershire sauce 2 dashes hot sauce 1 lime wedge and 1 celery stalk, for garnish Pour the vodka, tomato juice, lime juice into a shaker two-thirds full of ice cubes. Add pepper, salt, cumin, Worcestershire sauce, and hot sauce. Shake well. Strain into an ice-filled highball glass. Add the garnishes. Blue Blazer 2 fl oz. Scotch whiskey 3 tablespoons hot water 1 tablespoon simple syrup 1 lemon twist, for garnish Pour the Scotch and hot water into an Irish Coffee glass or metal tankard and ignite it carefully with a match. Pour the flaming liquid with care into a second Irish Coffee glass or metal tankard and repeat this process, pouring it back and forth between the glasses three or four times. Add the simple syrup. Stir briefly. Garnish with the lemon twist. Bobby Burns 2 fl oz. blended Scotch whiskey 2 tablespoons sweet vermouth 2 teaspoons Benedictine Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Bocce Ball 2 fl oz. amaretto 4 fl oz. fresh orange juice 1 orange wheel, for garnish Pour the amaretto and orange juice into an ice-filled highball glass. Stir briefly. Add the orange wheel. Bolero 2 fl oz. dark rum 1 tablespoon sweet vermouth 1 tablespoon applejack Pour all of the ingredients into a shaker two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Bombay Cocktail 3 tablespoons brandy 1 tablespoon sweet vermouth 1 tablespoon dry vermouth 1 tablespoon Curacao 2 dashes absinthe substitute Pour all of the ingredients into a shaker two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Bourbon and Branch 2½ fl oz. bourbon 4 to 5 fl oz. still spring water Pour the bourbon and water ice-filled highball glass. Stir briefly. Bourbon Buck 1 lemon wedge 2 fl oz. bourbon 5 fl oz. ginger ale Squeeze the lemon wedge into a highball glass and drop it into the glass. Fill the glass with ice cubes. Add the bourbon and ginger ale. Stir briefly. Bourbon Cobbler 2½ fl oz. bourbon 1 tablespoon simple syrup 1 lemon wedge, for garnish Pour the bourbon and simple syrup into a wineglass filled with crushed ice. Stir briefly. Add the garnishes. Bourbon Collins 2 fl oz. bourbon 1 tablespoon fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 orange wheel, for garnish Pour the, bourbon, lemon juice, and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Collins glass. Add the club soda. Stir briefly. Add the orange wheel. Bourbon Crusta Granulated sugar, to coat rim of glass Lemon peel spiral 2 fl oz. bourbon 1 tablespoon maraschino liqueur 1 tablespoon fresh lemon juice Coat the rim of a sour glass with sugar. Place the lemon peel spiral in the glass so that it uncoils to almost fill the interior. Pour the bourbon, maraschino liqueur, and lemon juice into a shaker two-thirds full of crushed ice. Shake well. Pour into the glass. Bourbon Fix 2½ fl oz. bourbon 2 tablespoons fresh lemon juice 1 tablespoon pineapple juice 1 pineapple spear, for garnish Pour the bourbon, lemon juice, and pineapple juice into a shaker two-thirds full of crushed ice. Shake well. Strain into an highball glass filled with crushed ice. Garnish with the pineapple spear. Bourbon Fizz 2 fl oz. bourbon 2 tablespoons fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 orange wheel, for garnish Pour the bourbon, lemon juice, and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled wine glass. Add the club soda. Stir briefly. Add the orange wheel. Bourbon Flip 2½ fl oz. bourbon 1½ tablespoons simple syrup 1 egg Ground or freshly grated nutmeg, for garnish Pour the bourbon and simple syrup into a shaker two-thirds full of ice cubes. Add the egg. Shake very well. Strain into a chilled wine glass. Sprinkle with nutmeg. Bourbon Milk Punch 2 fl oz. bourbon 3 tablespoons dark creme de cacao 4 fl oz. milk Dash of vanilla extract ¼ teaspoon ground cinnamon Ground or freshly grated nutmeg, for garnish Pour the bourbon, creme de cacao, milk, and vanilla extract into a shaker two-thirds full of ice cubes. Add the cinnamon. Shake well. Strain into an ice-filled Old-Fashioned glass. Sprinkle with nutmeg on top. Bourbon Old-Fashioned 1 sugar cube 3 dashes Angostra bitters 1 orange slice 1 lemon wedge 1 maraschino cherry 2½ fl oz. bourbon Put the sugar cube, bitters, orange slice, lemon wedge, and maraschino cherry in a double Old-Fashioned glass and muddle well. Fill the glass with ice cubes. Add the bourbon. Stir well. Bourbon Sling 2½ fl oz. bourbon 1 tablespoon Southern Comfort 1 tablespoon fresh lemon juice 5 to 6 fl oz. club soda 1 lemon wedge, for garnish Pour the bourbon, Southern Comfort, and lemon juice into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Collins glass. Add the club soda. Stir briefly. Garnish with the lemon wedge. Bourbon Smash 6 fresh mint leaves 1½ tablespoons simple syrup 2½ fl oz. bourbon 1 mint sprig, for garnish Place the mint leaves in the bottom of an Old-Fashioned glass. Add the simple syrup and muddle well. Fill the glass with crushed ice. Add the bourbon. Stir briefly. Garnish with the mint sprig. Bourbon Sour 2 fl oz. bourbon 1½ tablespoons fresh lemon juice 1 tablespoon simple syrup 1 orange wheel, for garnish 1 maraschino cherry, for garnish Pour the bourbon, lemon juice, and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain the drink into a chilled sour glass. Add the garnishes. Bourbon swizzle 2 fl oz. bourbon 1 tablespoon fresh lemon juice 1 tablespoon apricot brandy 5 to 6 fl oz. ginger ale 1 lemon wheel, for garnish Pour the bourbon, lemon juice, and apricot brandy into a shaker two-thirds full of ice cubes. Shake well. Strain the mixture into an ice-filled Collins glass. Add the ginger ale. Stir briefly. Add the garnishes and swizzle stick. Brandied Eggnog 4 eggs 6 fl oz. brandy 2 fl oz. Grand Marnier 1 teaspoon vanilla extract ½ teaspoon ground cinnamon ½ ground allspice 3¾ cups milk Ground or freshly grated nutmeg Break the eggs into a large bowl and whisk thoroughly until frothy. Add the brandy, Grand Marnier, vanilla extract, cinnamon, and allspice. Whisk to combine. Slowly add the milk, whisking all the time, until the eggnog is throughly mixed. Ladle or pour into Irish Coffee glass, adding a sprinkle of nutmeg to each serving. Brandy Alexander 2 fl oz. brandy 1 tablespoon dark creme de cacao 2 tablespoons heavy cream Ground or freshly grated nutmeg Pour the brandy, creme de cacao, and heavy cream into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass and sprinkle with nutmeg. Brandy Blazer 1 orange wheel 1 lemon wedge 1 maraschino cherry 2 fl oz. brandy 1 tablespoon simple syrup 1 lemon twist, for garnish Put the orange wheel, lemon wedge, and maraschino cherry in a mixing glass and muddle well. Add the, brandy, and simple syrup. Stir briefly. Carefully ignite the mixture with a match. Stir with bar spoon until the flame is extinguished. Strain into an Irish coffee glass. Add the lemon twist. Brandy Buck 1 lemon wedge 2 fl oz. brandy 5 fl oz. ginger ale Squeeze the lemon wedge into a highball glass and drop it into the glass. Fill the glass with ice cubes. Add the brandy and ginger ale. Stir briefly. Brandy Cobbler 2½ fl oz. brandy 1 tablespoon simple syrup 1 lemon twist, for garnish Pour the brandy and simple syrup into a wineglass filled with crushed ice. Stir briefly. Add the garnish. Brandy Collins 2 fl oz. brandy 1 tablespoon fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 lemon wedge, for garnish Pour the brandy, simple syrup, and lemon juice into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Collins glass. Add the club soda. Stir briefly. Add the lemon wedge. Brandy Cooler 2½ fl oz. brandy 6 to 7 fl oz. club soda 1 lemon twist, for garnish Pour the brandy, and club soda into an ice-filled Collins glass. Stir briefly. Add the lemon twist. Brandy Crusta Granulated sugar, to coat rim of glass Lemon peel spiral 2 fl oz. brandy 1 tablespoon maraschino liqueur 1 tablespoon fresh lemon juice Coat the rim of a Sour glass with sugar. Place the lemon peel spiral into the glass so that it uncoils to almost fill the interior. Pour the brandy, maraschino liqueur and lemon juice into a shaker two-thirds full of crushed ice. Shake well. Strain into a the glass. Brandy Daisy 2½ fl oz. brandy 2 tablespoons fresh lemon juice 1 tablespoon grenadine 1 lemon twist, for garnish Pour the brandy, lemon juice and grenadine into a shaker two-thirds full of crushed ice. Shake well. Strain into a highball glass filled with crushed ice. Garnish with the lemon twist. Brandy Fix 2½ fl oz. brandy 2 tablespoons fresh lemon juice 1 tablespoon pineapple juice 1 pineapple spear, for garnish Pour the brandy, lemon juice and pineapple juice into a shaker two-thirds full of crushed ice. Shake well. Strain into a highball glass filled with crushed ice. Add the pineapple spear. Brandy Fizz 2 fl oz. brandy 2 tablespoons fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 lemon twist, for garnish Pour the brandy, lemon juice and simple syrup into a shaker two-thirds full of crushed ice. Shake well. Strain into a chilled wineglass. Pour in the club soda. Stir briefly. Garnish with the lemon twist. Brandy Flip 2½ fl oz. brandy 1½ tablespoons simple syrup 1 egg Ground or freshly grated nutmeg Pour the brandy and simple syrup into a shaker two-thirds full of ice cubes. Add the egg. Shake very well. Strain into a chilled wineglass. Sprinkle with nutmeg. Brandy Julep 2 teaspoons simple syrup 3 fl oz. brandy 3 large mint sprigs, for garnish Pour the simple syrup into a Julep cup filled with crushed ice. Stir well. Add the brandy. Stir until a film of ice forms on the cup's exterior. Add the mint sprigs. Brandy Sangaree 2 fl oz. brandy 1 tablespoon ruby port 1 tablespoon Grand Marnier Ground or freshly grated nutmeg Pour the brandy, port and Grand Marnier into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled small wineglass. Sprinkle with nutmeg. Brandy Sling 2½ fl oz. brandy 1 tablespoon Grand Marnier 1 tablespoon fresh lemon juice 5 to 6 fl oz. club soda 1 lemon wedge, for garnish Pour the brandy, Grand Marnier and lemon juice into a shaker two-thirds full of ice cubes. Shake well. Strain the drink into an ice-filled Collins glass. Add the club soda. Stir briefly. Garnish with the lemon wedge. Brandy Smash 6 fresh mint leaves 1½ tablespoons simple syrup 2½ fl oz. brandy 1 mint sprig, for garnish Place the mint leaves in the bottom of an Old-Fashioned glass. Add the simple syrup and muddle well. Fill the glass with crushed ice. Pour in the brandy. Stir briefly. Garnish with the mint sprig. Brandy Sour 2 fl oz. brandy 1½ tablespoons fresh lemon juice 1 tablespoon simple syrup 1 orange wheel, for garnish 1 maraschino cherry, for garnish Pour the brandy, lemon juice, and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain the drink into a chilled Sour glass. Add the garnishes. Brandy Swizzle 2 fl oz. brandy 1 tablespoon fresh lemon juice 1 tablespoon cherry brandy 5 to 6 fl oz. ginger ale 1 lemon wheel, for garnish Pour the brandy, lemon juice, and cherry brandy into a shaker two-thirds full of ice cubes. Shake well. Strain the mixture into an ice-filled Collins glass. Pour in the ginger ale. Stir briefly. Add the garnish and a swizzle stick. Brave Bull 2 fl oz. white tequila 2 tablespoons coffee liqueur Pour the tequila and coffee liqueur into an ice-filled Old-Fashioned glass. Stir briefly. Bronx Cocktail 2 fl oz. gin 2 tablespoons fresh orange juice 2 teaspoons sweet vermouth 2 teaspoons dry vermouth Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Bronx Cocktail (Dry) 2 fl oz. gin 2 tablespoons fresh orange juice 1 tablespoon dry vermouth Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Brook Shields 2 tablespoons fresh orange juice 1 tablespoon fresh lemon juice 1 teaspoon fresh lime juice 6 fl oz. ginger ale Dash of grenadine 1 maraschino cherry, for garnish Pour the orange, lemon, and lime juices into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Collins glass. Add the ginger ale and grenadine. Stir briefly. Add the cherry. BULLSHOT 2 fl oz. vodka 4 fl oz. beef bouillon 2 teaspoon fresh lemon juice pinch of ground black pepper pinch of celery salt 3 dashes or Worcestershire sauce dash of hot sauce 1 lemon wedge, for garnish Pour the vodka, beef bouillon and lemon juice shaker two-thirds full of ice cubes. Add the pepper, celery salt, Worcestershire sauce and hot sauce. Shake well. Strain into an ice-filled highball glass. Add the lemon wedge

Cabaret 2 fl oz. gin 1 tablespoon dry vermouth 1 teaspoon Benedictine 1 lemon twist, for garnish Pour the gin, vermouth, and Benedictine into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the lemon twist. CAESAR 1½ fl oz. vodka 6 fl oz. tomato juice 1 Celery stalk 1 lime wedge, for garnish Pinch of celery salt to taste Pinch of pepper to taste Pinch of salt to taste Dash hot sauce Dash Worcestershire sauce Rim a highball glass with lime (or lemon), celery salt, and salt Add vodka and juice to ice, and season with pepper, Worcestershire Sauce and Tabasco Sauce. Stir, and then garnish with a celery stick. Also known as the BLOODY CAESAR. Cafe Brulot 3 lemon twist 3 orange twist 4 whole cloves 1 cinnamon stick (about 2 inches long) 3 tablespoons brandy 2 tablespoons Curacao 1½ cups strong, hot coffee Place the citrus twists, cloves, cinnamon stick, brandy, Curacao in a large saucepan made of stainless steel or other nonreactive material. Cook over medium-low heat until warm. Carefully ignite the liquid with a match and allow it to flame for about 10 seconds. Pour in the hot coffee and stir well until the flames subside. Divide the mixture between two Irish Coffee glasses. Caipirinha ½ lime, cut into 4 to 6 wedges 1 tablespoon simple syrup 2 fl oz. cachaca Put the lime wedges and simple syrup in the bottom of an Old-Fashioned glass and muddle well to release all of the juice from the limes. Fill the glass with crushed ice. Add the cachaca. Stir thoroughly. Cajun Martini 2½ fl oz. pepper vodka 1 tablespoon dry vermouth 1 slice fresh jalapeno pepper for garnish Pour the vodka and vermouth into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the pepper slice. Campari and Grapefruit 2 fl oz. Campari 4 fl oz. fresh grapefruit juice Pour the ingredients into an ice-filled highball glass. Stir briefly. Campari and orange Juice 2 fl oz. Campari 4 fl oz. fresh orange juice Pour the ingredients into an ice-filled highball glass. Stir briefly. Campari Special 2 fl oz. Campari 2 tablespoons Grand Marnier 1 orange twist, for garnish Pour the Campari and Grand Marnier into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the orange twist. CANDY CANE MARTINI 1½ fl oz. vodka 1 teaspoon peppermint schnapps 1 fl oz. Club Soda Mix all ingredients with ice in a shaker. Strain into a chilled cocktail glass. Option: Garnish with a small candy cane or create a candy cane "rimmer" with crushed candy canes. Cape Codder 2½ fl oz. vodka 4 to 5 fl oz. cranberry juice cocktail 1 lime wedge, for garnish Pour the vodka and cranberry juice into an ice-filled highball glass. Stir briefly. Add the lime wedge. Cardinal Punch 4 fl oz. dark rum 4 fl oz. fresh lemon juice 3 fl oz. simple syrup 2 750-ml bottles dry red wine 1 750-ml bottle Champagne or sparkling wine 1 cup sweet vermouth 1 cup brandy 1 large block of ice Orange wheels, for garnish Pour 2 fl oz. of the rum, all of the lemon juice, and all of the simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a large punch bowl. Pour the wines, vermouth, brandy, and the rest of the rum. Stir well. Add the ice and let chill, stirring from time to time, for at least 30 minutes. Ladle into punch cups. Garnish each serving with an orange wheel. Caruso 2 fl oz. gin 2 tablespoons dry vermouth 1 teaspoon green creme de menthe Pour all of the ingredients into a shaker two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Casablanca 2½ fl oz. light rum 1 tablespoon triple sec 1 teaspoon cherry brandy 1 tablespoon fresh lime juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Champagne Cobbler 4 fl oz. Champagne or sparkling wine 2 tablespoons Grand Marnier 1 orange slice, for garnish Pour the Champagne and Grand Marnier into a wineglass filled with crushed ice. Stir briefly. Add the orange slice. Champagne Cocktail 1 sugar cube 2 to 3 dashes Angostra bitters 5 fl oz. Champagne or sparkling wine 1 lemon twist, for garnish Pour the sugar cube and the bitters into a Champagne flute. Carefully add the Champagne. Add the garnish. Champagne Fizz 2 tablespoons gin 2 tablespoons lemon juice 2 teaspoons simple syrup 4 fl oz. chilled Champagne or sparkling wine Pour the gin, lemon juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled Champagne flute glass. Gently add the Champagne. Champagne Julep 3 mint leaves 2 teaspoons simple syrup 2 tablespoons bourbon 4 fl oz. chilled Champagne Pour the mint leaves, simple syrup and bourbon in a mixing glass and muddle well. Strain the mixture into a Champagne flute. Carefully pour in the Champagne. Champagne punch 1 large block of ice 4 fl oz. chilled brandy 4 fl oz. chilled hazelnut liqueur 4 fl oz. chilled triple sec 3 750-ml bottles of Champagne or sparkling wine 16 to 20 fl oz. club soda 1 orange cut into wheels, for garnish 1 lemon cut into wheels, for garnish 1 apple, cored, seeded, and cut into thin slices, for garnish Place the ice into the center of a large punch bowl. Add the brandy, hazelnut liqueur , triple sec, Champagne or sparkling wine and club soda. Stir briefly. Float the garnishes on top. Serve in punch cups, dispensing a slice of any garnish into each cup. Charger 1 cup club soda 2 dashes Angostra bitters 1 lime wedge, for garnish Pour the club soda and bitters into an ice-filled Collins glass. Stir briefly. Add the lime wedge. Cherry Brandy Hickey 2½ fl oz. cherry brandy 2 tablespoons fresh lime juice 6 to 8 fl oz. club soda 1 lime wedge, for garnish Pour the cherry brandy and lime juice into an ice-filled highball glass. Pour in the club soda. Stir briefly. Garnish with the lime wedge. Chi-Chi 2½ fl oz. vodka 6 fl oz. pineapple juice 2 fl oz. coconut cream 1 pineapple spear, for garnish Pour the vodka pineapple juice and coconut cream into a blender two-thirds full of ice cubes; blend thoroughly. Pour the mixture into a large wineglass. Add the pineapple spear. Chocolate Martini 2 fl oz. vodka 2 tablespoons white creme de cacao Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Choirboy 3 fl oz. alcohol-free red wine 2 tablespoons fresh lemon juice 2 tablespoons fresh pineapple juice 1 pineapple spear, for garnish Pour the wine and fruit juices into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Add the pineapple spear. Claridge Cocktail 2 fl oz. gin 1 tablespoon dry vermouth 1 tablespoon apricot brandy Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Classic Cocktail Granulated sugar, to coat rim of glass 3 tablespoons brandy 1 tablespoon triple sec 1 tablespoon maraschino liqueur 1 tablespoon fresh lemon juice Coat the rim of a cocktail glass with sugar and chill it. Pour the remaining ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into the glass. CINDERELLA 2 fl oz. Club Soda 1 fl oz. fresh lemon juice 1 fl oz. fresh orange juice 1 fl oz. fresh pineapple juice Dash of grenadine Mix all juices with ice, shake well and pour into a highball glass. Add Club Soda and then add grenadine. Decorate with slice of pineapple and/or orange. Continental 2 fl oz. light rum 2 teaspoons green creme de menthe 1 tablespoon fresh lime juice 1 teaspoon simple syrup 1 lemon twist, for garnish Pour the rum, creme de menthe, lime juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Add the garnish. Cooperstown Cocktail 3 tablespoons gin 1 tablespoon sweet vermouth 1 tablespoon dry vermouth 1 mint sprig, for garnish Pour the gin and both vermouths into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the mint sprig. Cornell Cocktail 2 fl oz. gin 1 tablespoon maraschino liqueur 2 teaspoons fresh lemon juice 1 egg white Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Coronation 2 tablespoons gin 2 tablespoons dry vermouth 1 tablespoon Dubonnet Blanc Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Corpse Reviver Number 1 3 tablespoons brandy 1½ teaspoons sweet vermouth 1½ teaspoons applejack Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Corpse Reviver Number 2 3 tablespoons triple sec 2 tablespoons dry vermouth 1 tablespoon fresh lemon juice 2 dashes absinthe substitute Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Corpse Reviver Number 3 2 tablespoons Cognac 2 tablespoons Campari 2 tablespoons triple sec 1 tablespoon fresh lemon juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Corpse Reviver Number 4 1½ tablespoons 1½ tablespoons maraschino liqueur 1½ tablespoons green Chartreuse Pour the ingredients, in order, over the back of a spoon into a Pousse-Cafe, floating one on top of the other. COSMOPOLITAN 2 fl oz. citrus vodka 1 tablespoon triple sec 1 tablespoon cranberry juice cocktail 1 tablespoon fresh lime juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. creme de menthe Frappe 2 fl oz. green creme de menthe 3 slim straws or sip sticks, each cut to about 3 inches long Fill a chilled Champagne saucer or Sour glass with crushed ice until it forms a dome that rises in the center of the glass. Drizzle the creme de menthe into the glass. Add the straws. CREAMSICLE 1 fl oz. vodka 1 fl oz. Cointreau 1 fl oz. light cream 1 fl oz. orange juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Serve in a highball glass filled with ice. Creole 2 fl oz. light rum 2 fl oz. beef bouillon 1 tablespoon fresh lemon juice 2 dashes of hot sauce Pinch of salt Pinch of ground black pepper Pour the rum, bouillon and lemon juice shaker two-thirds full of ice cubes. Add the hot sauce, salt and pepper. Shake well. Strain into an ice-filled Old-Fashioned glass. Cuba Libre 2½ fl oz. light rum 2 tablespoons fresh lime juice 6 fl oz. cola 1 lime wedge, for garnish Pour the rum and lime juice into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Collins glass. Add the cola. Stir briefly. Add the lime wedge. Cuban Cocktail 3 tablespoons light rum 1 tablespoon fresh lime juice 1 tablespoon simple syrup Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Curtis Cocktail 3 tablespoons gin 1 tablespoon triple sec 1 tablespoon sweet vermouth Dash of orange bitters Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass.

DAIQUIRI 2 fl oz. light rum 2 tablespoon fresh lime juice 1 tablespoon simple syrup 1 lime wedge, for garnish Pour the rum, lime juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a double Old-Fashioned glass filled with crushed ice. Add the lime wedge. DEAN MARTINI 1½ fl oz. vodka or gin 1 orange wheel, for garnish Sweet vermouth Stir vodka with a float of red sweet vermouth over ice. Strain into a chilled martini glass and garnish with an orange wheel. Debonair cocktail 2 fl oz. single-malt Scotch 2 tablespoons Canton ginger liqueur 1 lemon twist, for garnish Pour the Scotch and ginger liqueur into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the lemon twist. Dempsey Cocktail 3 tablespoons gin 1 tablespoon applejack 1½ teaspoon absinthe substitute 1½ teaspoon grenadine Pour all of the ingredients into a shaker two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. DEVIL'S TAIL ½ fl oz. vodka 1½ fl oz. gold rum ½ fl oz. apricot liqueur ½ teaspoon grenadine ½ fl oz. lime juice 1 lime peel, for garnish Mix all ingredients (except lime peel) with ice in a blender. Pour into a chilled cocktail glass. Twist lime peel over drink and drop into glass. Diplomat 3 tablespoons dry vermouth 2 tablespoons sweet vermouth ½ teaspoon maraschino liqueur 2 dashes Angostra bitters 1 lemon wedge, for garnish Pour both vermouths, the maraschino liqueur and the bitters into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the garnish. Dirty Martini 2½ fl oz. gin 1½ teaspoon dry vermouth 1 teaspoon olive juice 1 green cocktail olive Pour the gin, vermouth and olive juice into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the olive. Dunonnet Cocktail 2 fl oz. Dunonnet Rouge 1 tablespoon gin 2 dashes Angostra bitters 1 lemon twist, for garnish Pour the Dunonnet, gin, and bitters into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the lemon twist. Dubonnet Manhattan 2½ fl oz. bourbon 1 tablespoon Dubonnet Rouge 2 dashes orange bitters 1 orange wheel, for garnish Pour the bourbon, Dubonnet, and bitters into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Garnish with the orange wheel.

Eggnog 4 eggs 2 fl oz. simple syrup 1 teaspoon vanilla extract ½ teaspoon ground cinnamon ½ teaspoon ground allspice 3 cups milk Ground or freshly grated nutmeg Break the eggs into a large bowl and whisk until frothy. Add the simple syrup, vanilla extract, cinnamon and allspice. Whisk until thoroughly blended. Serve in Irish Coffee glasses or punch cups. Sprinkle nutmeg on each serving. El Presidente 2½ fl oz. light rum 2 tablespoons fresh lime juice 2 tablespoons pineapple juice Dash of grenadine Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a ice-filled Old-Fashioned glass. Everybody's Irish 2 fl oz. Irish whiskey 1 tablespoon green Chartreuse 1 teaspoon green creme de menthe Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass.

Fallen Angel 2 fl oz. gin 1 teaspoon creme de menthe 1 tablespoon fresh lemon juice 2 dashes Angostra bitters Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Fancy Brandy 2½ fl oz. brandy 1 tablespoon triple sec ½ teaspoon simple syrup 2 dashes Angostra bitters 1 lemon twist, for garnish Pour the brandy, triple sec, simple syrup and bitters into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the lemon twist. Fancy Irish 2½ fl oz. Irish whiskey 1 tablespoon triple sec ½ teaspoon simple syrup 2 dashes Angostra bitters 1 lemon twist, for garnish Pour the whiskey, triple sec, simple syrup and bitters into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the lemon twist. Fancy Scotch 2 fl oz. Scotch 1 tablespoon triple sec ½ teaspoon simple syrup 2 dashes Angostra bitters 1 lemon twist, for garnish Pour the Scotch, triple sec, simple syrup and bitters into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the lemon twist. Fancy Whiskey 2½ fl oz. blended Canadian whiskey 1 tablespoon triple sec ½ teaspoon simple syrup 2 dashes Angostra bitters 1 lemon twist, for garnish Pour the whiskey, triple sec, simple syrup and bitters into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the lemon twist. Faux Bellini 1 ripe peach, pitted but not peeled, and cut into 1-inch cubes 1 teaspoon fresh lemon juice 1 teaspoon simple syrup 2 cups nonalcoholic sparkling wine Combine the peach cubes, lemon juice, and simple syrup in a blender. Blend well. Divide the peach puree among four chilled Champagne flutes. Gently pour in the sparkling wine. Stir lightly to combine. Fine and Dandy 2 fl oz. blended Canadian whiskey 1 tablespoon Dubonnet Rouge 1 tablespoon triple sec 1 lemon twist, for garnish Pour the whiskey, Dubonnet and triple sec into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Garnish with the lemon twist. Fino Martini 2½ fl oz. gin 1½ teaspoons fino sherry Pour both ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Fish House Punch 1 cup simple syrup 2 fl oz. cold water 1¼ cups fresh lemon juice 1¼ cups fresh lime juice 2 750-ml bottles dark rum 2¼ brandy 1 cup peach brandy 1 large block of ice for serving Pour all of the ingredients into a large container made of stainless steel or other nonreactive material. Stir well. Cover and refrigerate until chilled, at least 4 hours. Place the block of ice in the center of a large punch bowl. Pour in the punch. Serve in punch cups. Flamingo Cocktail 2 fl oz. gin 1 tablespoon apricot brandy 1 tablespoon fresh lime juice Dash of grenadine Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Flying Dutchman 2 fl oz. gin 1 tablespoon triple sec Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into an ice filled Old-Fashioned glass. French Champagne Cocktail 1 sugar cube 2 dashes Angostra bitters 1 tablespoon creme de cassis 5 fl oz. chilled Champagne Drop the sugar cube into the bottom of a chilled Champagne flute. Add the bitters and the creme de cassis. Gently pour in the Champagne. French Kiss 2 tablespoons sweet vermouth 2 tablespoons dry vermouth 1 lemon twist, for garnish Pour both vermouths into an ice filled Old-Fashioned glass. Stir briefly. Add the lemon twist. French 75 2 fl oz. gin 1 tablespoon fresh lime juice 2 teaspoons simple syrup 4 fl oz. chilled Champagne Pour the gin, lime juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain the mixture into a wineglass filled with crushed ice. Top with the Champagne. French Rose Cocktail 1½ fl oz. gin 1½ teaspoons dry vermouth 1 tablespoon brandy Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Frozen Banana Daiquiri 2 fl oz. light rum 2 tablespoons fresh lime juice 1 ripe banana, cut into 1-inch pieces Place all of the ingredients into a blender containing 1 cup of ice cubes. Blend well Pour into a chilled wineglass. Frozen Daiquiri 2 fl oz. light rum 2 tablespoons fresh lime juice 1 tablespoon simple syrup Pour all of the ingredients into a blender containing 1 cup of ice cubes. Blend well Pour into a chilled wineglass. Frozen Margarita 2 fl oz. white tequila 2 tablespoons triple sec 2 tablespoons fresh lime juice 1 teaspoon simple syrup Pour all of the ingredients into a blender containing 1 cup of ice cubes. Blend well Pour into a chilled wineglass. Frozen Peach Daiquiri 2 fl oz. light rum 2 tablespoons fresh lime juice 1 ripe peach, stoned and cut into 8 wedges Put all of the ingredients into a blender containing 1 cup of ice cubes. Blend well Pour into a chilled wineglass. Frozen Peach Margarita 2 fl oz. white tequila 2 tablespoons fresh lime juice 1 ripe peach, stoned and cut into 8 wedges Put all of the ingredients into a blender containing 1 cup of ice cubes. Blend well Pour into a chilled wineglass. Frozen Strawberry Daiquiri 2 fl oz. light rum 2 tablespoons fresh lime juice 8 ripe strawberries, hulled and halved Put all of the ingredients into a blender containing 1 cup of ice cubes. Blend well Pour into a chilled wineglass. Frozen Strawberry Margarita 2 fl oz. white tequila 2 tablespoons fresh lime juice 8 ripe strawberries, hulled and halved Put all of the ingredients into a blender containing 1 cup of ice cubes. Blend well Pour into a chilled wineglass. Fruit Punch 2 quarts fresh grapefruit juice 1 quart fresh orange juice 1½ cups cranberry juice cocktail 4 fl oz. fresh lime juice 4 fl oz. fresh lemon juice 6 fl oz. simple syrup 2 fl oz. grenadine 2 tablespoons orgeat syrup 1 large block of ice, for serving Pour all of the liquid ingredients into a large pan or bowl made of stainless steel or other nonreactive material. Stir well. Cover and refrigerate until chilled, at least 4 hours. Place the ice in the center of a large punch bowl. Pour in the punch. Serve in punch cups. Fuzzy navel 2 fl oz. vodka 2 tablespoons peach schnapps 3 to 4 fl oz. fresh orange juice Pour all of the ingredients into an ice-filled highball glass. Stir briefly.

Gibson 3 fl oz. gin 1 tablespoon dry vermouth 1 or 2 pearl Pour the gin and vermouth into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the garnish. Gin Gimlet 2½ fl oz. gin 1 tablespoon sweetened lime juice 1 lime wedge, for garnish Pour the gin and lime juice into an Old-Fashioned glass. Stir briefly. Garnish with the lime wedge. Gin and It 3 fl oz. gin 1 tablespoon sweet vermouth Pour the gin and vermouth into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the garnish. Gin and Tonic 2½ fl oz. gin 4 fl oz tonic water 1 lime wedge, for garnish Pour the gin and tonic water into an ice-filled highball glass. Stir briefly. Add the lime wedge. Gin Bloody Mary 2 fl oz. gin 4 fl oz. tomato juice 1 tablespoon fresh lemon juice ¼ teaspoon black pepper Generous pinch of salt ¼ teaspoon ground cinnamon 2 dashes or Worcestershire sauce 1 lemon wedge, for garnish Pour the gin, tomato juice and lemon juice into a shaker two-thirds full of ice cubes. Add the pepper, salt, cinnamon and Worcestershire sauce. Shake well. Strain into an ice-filled highball glass. Add the lemon wedge. Gin Buck 1 lemon wedge 2 fl oz. gin 5 fl oz. ginger ale Squeeze the lemon wedge into a highball glass and drop it in. Fill the glass with ice cubes. Add the gin and ginger ale. Stir briefly. Gin Cobbler 2½ fl oz. gin 1 tablespoon simple syrup 1 lemon wedge, for garnish Pour the gin and simple syrup into a wineglass filled with crushed ice. Stir briefly. Add the lemon wedge. Gin Crusta Granulated sugar, to coat rim of glass Lemon peel spiral 2 fl oz. gin 1 tablespoon maraschino liqueur 1 tablespoon fresh lemon juice Coat the rim of a sour glass with sugar. Place the lemon peel spiral in the glass so that it uncoils to almost fill the interior. Pour the gin, maraschino liqueur, and lemon juice into a shaker two-thirds full of crushed ice. Shake well. Strain into the glass. Gin Daisy 2½ fl oz. gin 2 tablespoons fresh lemon juice 1 tablespoon grenadine 1 lemon twist, for garnish Pour the gin, lemon juice and grenadine into a shaker two-thirds full of crushed ice. Shake well. Strain into a highball glass filled with crushed ice. Add the lemon twist. Gin Fix 2½ fl oz. gin 2 tablespoons fresh lemon juice 1 tablespoon pineapple juice 1 pineapple spear, for garnish Pour the gin, lemon juice and pineapple juice into a shaker two-thirds full of crushed ice. Shake well. Strain into a highball glass filled with crushed ice. Add the pineapple spear. Gin Fizz 2 fl oz. gin 2 tablespoons fresh lime juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 lime wedge, for garnish Pour the gin, lime juice and simple syrup into a shaker two-thirds full of crushed ice. Shake well. Strain into a chilled wineglass. Add the lime wedge. Gin Flip 2½ fl oz. gin 1½ tablespoons simple syrup 1 egg Ground or freshly grated nutmeg Pour the gin and simple syrup into a shaker two-thirds full of crushed ice cubes. Add the egg. Shake very well. Strain into a chilled wineglass. Sprinkle with nutmeg. Gin Sling 2½ fl oz. gin 1 tablespoon triple sec 1 tablespoon fresh lemon juice 5 to 6 fl oz. club soda 1 lemon wedge, for garnish Pour the gin, triple sec and lemon juice into a shaker two-thirds full of ice cubes. Shake well. Strain the drink into an ice-filled Collins glass. Add the club soda. Stir briefly. Garnish with the lemon wedge. Gin Gimlet 2½ fl oz. gin 1 tablespoon sweetened lime juice 1 lime wedge, for garnish Pour the gin and sweetened lime juice into an ice-filled Old-Fashioned. Stir briefly. Garnish with the lime wedge. Gin 2 fl oz. gin 1½ tablespoons fresh lemon juice 1 tablespoon simple syrup 1 orange wheel, for garnish 1 maraschino cherry, for garnish Pour the gin, lemon juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled Sour glass. Add the orange wheel and cherry. Gin Rickey 2½ fl oz. gin 2 tablespoon fresh lime juice 5 to 6 fl oz. club soda 1 lime wedge, for garnish Pour the gin and lime juice into an ice-filled highball glass. Add the club soda. Stir briefly. Add the the lime wedge. Gin Swizzle 2 fl oz. gin 1 tablespoon fresh lime juice 1 tablespoon triple sec 5 to 6 fl oz. ginger ale 1 lemon wheel, for garnish Pour the gin, lime juice and triple sec into a shaker two-thirds full of ice cubes. Shake well. Strain into a mixture into an ice-filled Collins glass. Add th ginger ale. Stir briefly. Add the lemon wheel and a swizzle stick. Gingered Peach 3 fl oz.peach nectar 1 cup ginger beer Pour both ingredients into a large ice-filled wineglass. Glogg 1 750-ml bottle brandy 4 fl oz. simple syrup 8 whole cloves ½ cup raisins ½ cup blanched slivered almonds 1 cup ruby port Pour all of the ingredients but the port into a large saucepan made of stainless steel or other nonreactive material. Cook over medium-low heat until warm. Ignite the liquid with match and allow it to flame for about 15 seconds. Add the port and stir constantly with long handled wooden spoon until the flames subside. Ladle into Irish Coffee glasses, include some of the raisins and almonds. Godfather 2 fl oz. Scotch 2 tablespoons amaretto Pour both ingredients into an ice-filled Old-Fashioned glass. Stir briefly. Godmother 2 fl oz. vodka 2 tablespoons amaretto Pour both ingredients into an ice-filled Old-Fashioned glass. Stir briefly. Golden Cadillac 2 fl oz. white creme de cacao 1½ tablespoons Galliano 2 tablespoons light cream Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Golden Dream 2 fl oz. Galliano 1 tablespoon triple sec 2 tablespoons fresh orange juice 2 tablespoons light cream Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Grapefruit Fizz 6 fl oz. fresh grapefruit juice 3 fl oz. lemon-lime soda Dash of Angostra bitters Pour all of the ingredients into an ice-filled Collins glass. Stir briefly. Grasshopper 3 tablespoons green creme de menthe 3 tablespoons white creme de cacao 1½ tablespoon light cream Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Grinch 2 fl oz. Midori ½ fl oz. fresh lemon juice 1 teaspoon simple syrup Mix all ingredients with ice in a shaker. Strain into a chilled martini glass. Option: Garnish this green drink with a red cherry. Greyhound 2½ fl oz. vodka 4 fl oz. grapefruit juice Pour both ingredients into an ice-filled highball glass. Stir briefly.

Harvey Wallbanger 2 fl oz. vodka 6 fl oz. fresh orange juice 1 tablespoon Galliano Pour the vodka and orange juice into an ice-filled highball glass. Stir briefly. Carefully pour the Galliano over the back of a spoon so that it floats to the top of the drink and the ice. Havana Cocktail 2 fl oz. light rum 2 tablespoons pineapple juice 2 tablespoons fresh lemon juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Highland Fling 2½ fl oz. Scotch 1½ tablespoons sweet vermouth 2 dashes orange bitters Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Horse's Neck Lemon peel spiral 2½ fl oz. bourbon 4 to 5 fl oz. ginger ale Place the lemon peel spiral into a Collins glass so that it uncoils to almost fill the interior. Fill the glass with ice cubes. Pour the bourbon and ginger ale into the glass. Stir briefly. Hot Buttered Rum 2 fl oz. dark rum 1 tablespoon simple syrup 3 whole cloves 1 cinnamon stick (about 3 inches long) 4 to 5 fl oz. boiling water 2 teaspoons unsalted butter Ground or freshly grated nutmeg Pour the rum and simple syrup into an Irish Coffee glass. Add the cloves and the cinnamon stick. Add the boiling water to almost fill the glass. Add the butter and stir briefly to help it melt. Sprinkle with nutmeg. Hot Mulled wine 8 whole cloves 1 teaspoon ground or freshly grated nutmeg 1 teaspoon ground allspice 1 cinnamon stick (about 3 inches long) 2 fl oz. simple syrup 1½ cups hot water 1 750-ml bottle dry red wine 6 lemon twists Put the cloves, nutmeg, allspice and cinnamon stick in a large pot made of stainless steel or other nonreactive material. Add the simple syrup and hot water. Bring the mixture to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Strain the mixture through a double layer of dampened cheesecloth and return it to the pan. Pour in the wine and cook over medium heat until hot. Divide among six Irish Coffee glasses. Add a lemon twist to each serving. Hot Spiced Cider 4 whole cloves 1 teaspoon ground or freshly grated nutmeg 1 teaspoon ground allspice 1 teaspoon ground mace 2 cinnamon sticks (about 3 inches long) 1½ cups hot water 4½ cups hard cider 8 apple slices, for garnish Put the cloves, nutmeg, allspice, mace and cinnamon stick in a large pot made of stainless steel or other nonreactive material. Add the hot water. Bring the mixture to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Strain the mixture through a double layer of dampened cheesecloth and return it to the pan. Pour in the hard cider and cook over medium heat until hot. Divide among six Irish Coffee glasses. Add a apple slice to each serving. Hot Spiked Chocolate 6 fl oz. prepared hot chocolate 2 tablespoons brandy 1 tablespoon dark creme de cacao Ground or freshly grated nutmeg Pour the hot chocolate into an Irish Coffee glass. Add the brandy and creme de cacao. Stir briefly. Sprinkle with nutmeg. Hot Toddy 3 tablespoons bourbon 2 whole cloves Pinch of ground mace Pinch of ground cinnamon 4 to 5 fl oz. boiling water 1 lemon twist, for garnish 1 cinnamon stick, for garnish Pour the bourbon into an Irish Coffee glass. Stir in the cloves, mace and cinnamon. Add the boiling water to almost fill the glass. Add the garnishes.

Irish Buck 1 lemon wedge 2 fl oz. Irish whiskey 5 fl oz. ginger ale Squeeze the lemon wedge into a highball glass and drop it into the glass. Fill the glass with ice cubes. Add the whiskey and ginger ale. Stir briefly. Irish Champagne Cocktail 1 sugar cube 2 to 3 dashes Angostra bitters 2 tablespoons Irish whiskey 5 fl oz. Champagne or sparkling wine 1 lemon twist, for garnish Drop the sugar cube into the bottom of a Champagne flute. Add the bitters and whiskey. Carefully pour in the Champagne. Garnish with the lemon twist. Irish Cobbler 2½ fl oz. Irish whiskey 1 tablespoon simple syrup 1 lemon wedge, for garnish Pour the whiskey and simple syrup into a wineglass filled with crushed ice. Stir briefly. Add the lemon wedge. Irish Coffee 3 tablespoons Irish whiskey 1 tablespoon simple syrup 4 fl oz. hot coffee 2 tablespoons whipped cream 1 teaspoon green creme de menthe Pour the whiskey, simple syrup and coffee into an Irish Coffee glass. Stir briefly. Carefully spoon the whipped cream onto the coffee so that it floats to the top. Drizzle the creme de menthe over the cream. Irish Collins 2 fl oz. Irish whiskey 1 tablespoon fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 lemon wedge, for garnish Pour the whiskey, lemon juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Collins glass. Add the club soda. Stir briefly. Garnish with the lemon wedge. Irish Cooler 2½ fl oz. Irish whiskey 6 to 7 fl oz. ginger ale 1 lemon twist, for garnish Pour the whiskey and ginger ale into an ice-filled Collins glass. Stir briefly. Add the lemon twist. Irish Crusta Granulated sugar, to coat rim of glass Lemon peel spiral 2 fl oz. Irish whiskey 1 tablespoon maraschino liqueur 1 tablespoon fresh lemon juice Coat the rim of a sour glass with sugar. Place the lemon peel spiral in the glass so that it uncoils to almost fill the interior. Pour the whiskey, maraschino liqueur, and lemon juice into a shaker two-thirds full of crushed ice. Shake well. Pour into the glass. Irish Daisy 2½ fl oz. Irish whiskey 2 tablespoons fresh lemon juice 1 tablespoon grenadine 1 lemon twist, for garnish Pour the whiskey, lemon juice and grenadine into a shaker two-thirds full of crushed ice. Shake well. Strain into an highball glass filled with crushed ice. Add the lemon twist. Irish Eggnog 4 eggs 6 fl oz. Irish whiskey 2 fl oz. Irish Mist liqueur 1 teaspoon vanilla extract ½ teaspoon ground cinnamon ½ ground allspice 1 quart milk Ground or freshly grated nutmeg Break the eggs into a large bowl and whisk thoroughly until frothy. Add the whiskey, Irish Mist, vanilla extract, cinnamon, and allspice. Whisk to combine. Slowly add the milk, whisking all the time, until the eggnog is throughly mixed. Ladle or pour into Irish Coffee glass, adding a sprinkle of nutmeg to each serving. Irish Fizz 2 fl oz. Irish whiskey 2 tablespoon fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 lemon twist, for garnish Pour the whiskey, lemon juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled wineglass. Pour in the club soda. Stir briefly. Add the lemon twist. Irish Julep 2 tablespoons simple syrup 3 fl oz. Irish whiskey 3 large mint sprigs, for garnish Pour the simple syrup into a Julep cup filled with crushed ice. Stir well. Add the Irish whiskey. Stir until a film of ice forms on the cup's exterior. Add the mint sprigs. Irish Old-Fashioned 1 sugar cube 3 dashes Angostra bitters 1 orange slice 1 lemon wedge 1 maraschino cherry 2½ fl oz. Irish whiskey Put the sugar cube, bitters, orange slice, lemon wedge, and maraschino cherry in a double Old-Fashioned glass and muddle well. Fill the glass with ice cubes. Add the Irish whiskey. Stir well. Irish Sangaree 2 fl oz. Irish whiskey 1 tablespoon ruby port 1 tablespoon Irish Mist Ground or freshly grated nutmeg Pour the whiskey, port, and Irish Mist into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled wineglass. Sprinkle with nutmeg. Irish Sling 2½ fl oz. Irish whiskey 1 tablespoon cherry brandy 1 tablespoon fresh lemon juice 5 to 6 fl oz. club soda 1 lemon wedge, for garnish Pour the Irish whiskey, cherry brandy and lemon juice into a shaker two-thirds full of ice cubes. Shake well. Strain the drink into an ice-filled Collins glass. Add the club soda. Stir briefly. Garnish with the lemon wedge. Irish Smash 6 fresh mint leaves 2½ fl oz. Irish whiskey 1½ tablespoon simple syrup 1 mint sprig, for garnish Place the mint leaves in the bottom of an Old-Fashioned glass. Add the simple syrup and muddle well. Fill the glass with crushed ice. Pour in the whiskey. Stir briefly. Garnish with mint sprig. Irish Sour 2 fl oz. Irish whiskey 1½ tablespoon fresh lemon juice 1 tablespoon simple syrup 1 orange wheel, for garnish 1 maraschino cherry, for garnish Pour the whiskey, lemon juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled Sour glass. Add the garnishes. Irish Swizzle 2 fl oz. Irish whiskey 1 tablespoon fresh lemon juice 1 tablespoon curacao 5 to 6 fl oz. ginger ale 1 lemon wheel, for garnish Pour the Irish whiskey, lemon juice, and curacao into a shaker two-thirds full of ice cubes. Shake well. Strain the mixture into an ice-filled Collins glass. Add the ginger ale. Stir briefly. Add the lemon wheel and swizzle stick. Italian Coffee 3 tablespoons hazelnut liqueur 4 fl oz. hot coffee 2 tablespoons whipped cream Pour the hazelnut liqueur and coffee into an Irish Coffee glass. Stir briefly. Carefully spoon the whipped cream onto the coffee so that it floats to the top.

Jack Rose 2 fl oz. applejack 1 tablespoon fresh lemon juice 2 teaspoons grenadine Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Jamaican Coffee 2 tablespoons Tia Maria 4 fl oz. hot coffee 2 tablespoons whipped cream Pour the Tia Maria and hot coffee into an Irish Coffee glass. Stir briefly. Carefully spoon the whipped cream onto the coffee so that it floats to the top. Jamaican Martini 2 fl oz. dark rum 1 tablespoon Tia Maria Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Japanese Cocktail 3 tablespoons brandy 1 tablespoon orgeat syrup 1 tablespoon fresh lime juice 1 lime wheel, for garnish Pour the brandy, orgeat syrup and lime juice into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Add the lime wheel. Jack Collins 2 fl oz. Scotch 1 tablespoon fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 lemon wedge, for garnish Pour the Scotch, lemon juice, and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Collins glass. Add the club soda. Stir briefly. Add the lemon wedge. Jockey Club Cocktail 2 fl oz. gin 1½ teaspoons white creme de cacao 1 tablespoon fresh lemon juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. John Collins 2 fl oz. bourbon 1 tablespoon fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 orange wheel, for garnish Pour the bourbon, lemon juice, and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Collins glass. Add the club soda. Stir briefly. Add the orange wheel.

KAMIKAZE 2 fl oz. vodka 1 tablespoon triple sec 1½ teaspoon fresh lime juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Kentucky Cham. Cocktail 1 sugar cube 2 to 3 dashes Angostra bitters 2 tablespoons bourbon 5 fl oz. Champagne or sparkling wine 1 lemon twist, for garnish Pour the sugar cube into the bottom of a Champagne flute. Add the bitters and the bourbon. Carefully add the Champagne. Add the lemon twist. Kentucky Colonel 2½ fl oz. bourbon 1 tablespoon Benedictine 1 lemon twist, for garnish Pour the bourbon and Benedictine into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Garnish with the lemon twist. Kentucky Cowhand 2½ fl oz. bourbon 1½ teaspoon Southern Comfort 1½ teaspoon light cream Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Kentucky Punch 1 750-ml bottle bourbon 1 750-ml bottle dark rum 1 750-ml bottle brandy 6 fl oz. simple syrup 1 cup fresh lemon juice 2 fl oz. grenadine 1 large block of ice 2 cups club soda Pour bourbon, rum, brandy, simple syrup, lemon juice and grenadine into a large pan or bowl made of stainless steel or other nonreactive material. Stir well. Cover and refrigerate until chilled, at least 4 hours. Place the ice in the center of a large punch bowl. Add the punch. Pour in the club soda. Serve in punch cups. Kentucky Stinger 3 tablespoons bourbon 1½ teaspoons Southern Comfort 1½ teaspoons white creme de menthe Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a wineglass filled with crushed ice. Keoki Coffee 2 tablespoons brandy 2 tablespoons coffee liqueur 4 fl oz. hot coffee 2 tablespoons whipped cream Pour the brandy, coffee liqueur and coffee into an Irish Coffee glass. Stir briefly. Carefully spoon the whipped cream onto the coffee so that it floats to the top. King Alphonse 2 fl oz. coffee liqueur 2 tablespoons whipped cream Pour the coffee liqueur into an ice-filled Old-Fashioned glass. Carefully spoon the whipped cream onto the drink so that it floats to the top. Kir 5 fl oz. chilled dry white wine 2 teaspoons creme de cassis 1 lemon twist, for garnish Pour the wine and cassis into a wineglass. Stir briefly. Add the lemon twist. Kir Royale 5 fl oz. chilled Champagne or sparkling wine 2 teaspoons creme de cassis 1 lemon twist, for garnish Pour the Champagne and cassis into a wineglass. Stir briefly. Garnish with the lemon twist. Knickerbocker Cocktail 2 fl oz. gin 1 tablespoon dry vermouth 2 teaspoons sweet vermouth 1 lemon twist, for garnish Pour the gin and both vermouths into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the lemon twist.

Lager and lime 1 to 2 fl oz. sweetened lime juice 1½ cups chilled lager Pour the sweetened lime juice and the lager into a 16-fl-oz beer glass. Lamb's Wool 6 apples, peeled and cored, each cut into 6 wedges 2 tablespoons unsweetened butter 1 cup hot water 1 cup firmly packed brown sugar 3 tablespoons grated fresh ginger 2 teaspoons ground or freshly grated nutmeg 1 quart brown ale 1½ cups stout Preheat the oven to 375°F. Arrange the apple wedges on an oiled baking sheet. Dot with small pieces of butter. Bake until soft, about 30 minutes. Put the roasted apples in a blender and puree. Scrape the puree into a large saucepan or other nonreactive material. Add the water, sugar, ginger, and nutmeg. Stirring constantly over medium heat, cook until hot, about 10 minutes. Add the ale and stir constantly until the mixture almost boils. Add the stout, pouring it from about 10 inches above the pan, ensuring a lot of foam. Stir briefly. Ladle into beer mugs for serving. Lemon Drop Granulated sugar, to coat rim of glass 2 fl oz. citrus vodka 1 tablespoon triple sec Coat the rim of a cocktail glass with sugar and chill it. Pour the remaining ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Lemon-Lime Fizz 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 2 fl oz. ginger beer 4 fl oz. club soda Pour all of the ingredients into a Collins glass. Stir briefly. Lemonade 2 fl oz. fresh lemon juice 1 tablespoon simple syrup 6 to 8 fl oz. cold water Pour the lemon juice and simple syrup into an ice-filled Collins glass. Add the cold water. Stir briefly. Limeade 2 fl oz. fresh lime juice 1 tablespoon simple syrup 6 to 8 fl oz. cold water Pour the lime juice and simple syrup into an ice-filled Collins glass. Add the cold water. Stir briefly. Long Island Iced Tea 1 tablespoon gin 1 tablespoon light rum 1 tablespoon white tequila 1 tablespoon vodka 1 tablespoon triple sec 2 tablespoons fresh lemon juice 1 tablespoon simple syrup 5 fl oz. cola 1 lemon wedge, for garnish Pour all of the liquids except the cola into a shaker two-thirds full of ice cubes. Shake well. Strain into a ice-filled Collins glass. Add the cola. Stir briefly. Add the lemon wedge.

Madras 2 fl oz. vodka 2 fl oz. fresh orange juice 3 tablespoons cranberry juice cocktail Pour all of the ingredients into a highball glass. Stir briefly. Mai Tai 3 tablespoons dark rum 2 tablespoons light rum 2 tablespoons triple sec 1 tablespoon apricot brandy 2 tablespoons fresh lime juice 2 tablespoons simple syrup Dash of orgeat syrup Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled large wineglass. Maiden's Prayer 2 fl oz. gin 1 tablespoon triple sec 1 tablespoon fresh lemon juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Manhattan 2½ fl oz. rye, bourbon, or blended Canadian whiskey 1½ tablespoons sweet vermouth 2 dashes Angostura bitters 1 maraschino cherry, for garnish Pour the whiskey, vermouth, and bitters into a mixing glass two-thirds full of ice cubes. Stir well . Strain into a chilled cocktail glass. Garnish with the cherry. Manhattan (Dry) 2½ fl oz. rye, bourbon, or blended Canadian whiskey 1½ tablespoons dry vermouth 2 dashes Angostura bitters 1 lemon twist, for garnish Pour the whiskey, vermouth, and bitters into a mixing glass two-thirds full of ice cubes. Stir well . Strain into a chilled cocktail glass. Add the lemon twist. Manhattan (Perfect) 2½ fl oz. rye, bourbon, or blended Canadian whiskey 1 tablespoon sweet vermouth 1 tablespoon dry vermouth 2 dashes Angostura bitters 1 maraschino cherry, for garnish 1 lemon twist, for garnish Pour the whiskey, both vermouths, and bitters into a mixing glass two-thirds full of ice cubes. Stir well . Strain into a chilled cocktail glass. Add the garnishes. Margarita Salt to coat rim of glass 2 fl oz. white tequila 3 tablespoons triple sec 2 tablespoons fresh lime juice Coat the rim of a cocktail glass with salt and chill it. Pour all of the remaining ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Manila Fizz 2 fl oz. gin 1 teaspoon simple syrup 1 egg 3 fl oz. root beer Pour the gin and simple syrup into a shaker two-thirds full of ice cubes. Add the egg. Shake very well. Strain into a Collins glass three-quarters full of crushed ice. Add the root beer. Stir briefly. Martinez 2 fl oz. gin 1 tablespoon sweet vermouth 2 tablespoons maraschino liqueur 1 tablespoon simple syrup Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. MARTINI (Dry) 3 fl oz. gin 1 tablespoon dry vermouth 1 green cocktail olive or 1 lemon twist, for garnish Pour the gin and vermouth into a mixing glass two thirds full of ice cubes. Stir well. Strain into chilled cocktail glass. Add desired garnish. MARTINI (Extra Dry) 3 fl oz. gin 1½ tablespoon dry vermouth 1 green cocktail olive or 1 lemon twist, for garnish Pour the gin and vermouth into a mixing glass two thirds full of ice cubes. Stir well. Strain into chilled cocktail glass. Add desired garnish. MARTINI (MEDIUM) 2½ fl oz. gin 1½ teaspoons dry vermouth 1 green cocktail olive or 1 lemon twist, for garnish Pour the gin and vermouth into a mixing glass two thirds full of ice cubes. Stir well. Strain into chilled cocktail glass. Add desired garnish. MARTINI (SWEET) 2½ fl oz. gin 1½ teaspoons sweet vermouth 1 lemon twist, for garnish Pour the gin and vermouth into a mixing glass two thirds full of ice cubes. Stir well. Strain into chilled cocktail glass. Add lemon twist. MARY PICKFORD 2 fl oz. light rum 2 tablespoons pineapple juice 1 teaspoons maraschino liqueur Dash of grenadine Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. MELON BALL 3 tablespoons melon liqueur 2 tablespoons vodka 2 fl oz. pineapple juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Old-Fashioned glass. MERRY WIDOW 2 fl oz. gin 1 tablespoons DRY vermouth 2 dashes Benedictine 2 dashes absinthe substitute Pour all of the ingredients into a shaker two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Metropolitan 2½ fl oz. vodka 1 tablespoon sweetened lime juice 1 tablespoon fresh lime juice 1 tablespoon cranberry cocktail 1 lime wedge, for garnish Pour all of the liquids into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Add the lime wedge. MEXICAN COFFEE 3 tablespoons Kahlua 4 fl oz. hot coffee 2 tablespoons whipped cream 2 dashes absinthe substitute Pour the Kahulua and coffee into an Irish Coffee glass. Stir briefly. Carefully spoon the whipped cream onto the coffee so that it floats on top. Millionaire 2 fl oz. blended Canadian whiskey 1 tablespoon triple sec 2 dashes grenadine 1 egg white Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Mimosa 1 tablespoon triple sec 2 tablespoons fresh orange juice 4 fl oz. Champagne or sparkling wine 1 orange wheel, for garnish Pour the triple sec, orange juice and Champagne into a flute. Stir briefly. Add the orange wheel. Mind Eraser 1½ tablespoons coffee liqueur 1½ tablespoons vodka 1½ tablespoons club soda 1 short straw Pour the ingredients, in the order given, over the back of a spoon into a Pousse-Cafe glass, floating one on top of the other. Add a short straw. MINT JULEP 2 tablespoons simple syrup 3 fl oz. bourbon 6 large mint sprigs, for garnish Pour the simple syrup into a julep cup filled with crushed ice. Stir well. Add the bourbon. Stir until a film of ice forms on the exterior of the cup. Garnish with the mint sprigs. MOJITO 6 fresh mint leaves 1½ tablespoon simple syrup 1 tablespoon fresh lime juice 2 fl oz. light rum 2 fl oz. club soda 1 lime wedge, for garnish Put the mint leaves in the bottom of a highball glass. Add the simple syrup and lime juice and muddle well. Fill the glass with crushed ice. Add the rum and club soda. Stir briefly. Add the garnish. Monkey Gland Cocktail 2 fl oz. gin 1 tablespoon Benedictine 2 tablespoons fresh orange juice Dash of grenadine Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Monk's Coffee 3 tablespoonsgreen Chartreuse 4 fl oz. hot coffee 2 tablespoons whipped cream Pour the Chartreuse and coffee into an Irish Coffee glass. Stir briefly. Carefully spoon the whipped cream onto the coffee so that it floats to the top. Morning Glory Fizz 2 fl oz. vodka 1 tablespoon white creme de cacao 2 teaspoons light cream 4 fl oz. club soda Ground or freshly grated nutmeg Pour the vodka, creme de cacao, and cream into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Collins glass. Add the club soda. Stir well. Sprinkle with nutmeg. Moscow Mule 2 fl oz. vodka 2 tablespoons fresh lime juice 4 to 6 fl oz. ginger beer 1 lime wedge, for garnish Pour the vodka, lime juice and ginger beer into an ice-filled highball glass. Stir briefly. Add the lime wedge. MOULIN ROUGE Several dashes Angostura bitters ½ fl oz. sloe gin ½ fl oz. sweet vermouth Mix all ingredients with ice in a shaker or blender. Pour into a chilled cocktail glass. Mudslide 2 tablespoons coffee liqueur 2 tablespoons vodka 2 tablespoons Irish cream liqueur Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass M & M ½ fl oz. amaretto ½ fl oz. coffee liqueur In a shot glass layer the Amaretto over the coffee liqueur.

Naked Martini 3 fl oz. gin 1 green cocktail olive or 1 lemon twist, for garnish Pour the gin into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the desired garnish. Negroni 2 tablespoons gin 2 tablespoons sweet vermouth 2 tablespoons Campari 1 orange wheel, for garnish Pour the gin, vermouth and Campari ice-filled Old-Fashioned glass. Stir briefly. Add the orange wheel. New Orleans Cocktail 2 fl oz. bourbon 1 tablespoon absinthe substitute 1 tablespoon simple syrup 1 tablespoon fresh lemon juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass.

Old-Fashioned 3 dashes Angostra bitters 1 orange slice 1 lemon wedge 1 maraschino cherry 1 sugar cube 2½ fl oz. blended Canadian whiskey Pour the bitters, orange slice, lemon wedge, maraschino cherry and sugar cube in an Old-Fashioned glass and muddle well. Fill the glass with ice cubes. Add the whiskey. Stir well. Olympic Cocktail 3 tablespoons brandy 1 tablespoon triple sec 1 tablespoon fresh orange juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Opera Cocktail 2 fl oz. gin 1 tablespoon Dubonnet Rough 1 tablespoon maraschino liqueur Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Orgasm ½ fl oz. peppermint schnapps ½ fl oz. Irish cream Pour into a shot glass. Orange Blossom Cocktail 2½ fl oz. gin 2 tablespoons fresh orange juice 1½ teaspoons simple syrup 1 orange wheel, for garnish Pour the gin, orange juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Add the orange wheel. Orangeade 4 fl oz. fresh orange juice 1½ teaspoons grenadine 2 fl oz. club soda Pour all of the ingredients into an ice-filled Collins glass. Stir briefly.

Panama Cocktail 2 tablespoons brandy 2 tablespoons white creme de cacao 2 tablespoons light cream Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Paradise cocktail 2 fl oz. gin 2 tablespoons dry vermouth 1 teaspoon absinthe substitute 2 dashes orange bitters Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Peach Brandy Julep 3 fl oz. peach brandy 2 dashes Angostra bitters 3 large mint sprigs, for garnish Pour the brandy and bitters into a Julep cup filled with crushed ice. Stir until a film of ice forms on the exterior of the cup. Garnish with the mint sprigs. Peg O' My Heart 2 fl oz. dark rum 2 tablespoons fresh lime juice 1 tablespoon grenadine Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Perfection Cocktail 2 fl oz. brandy 1½ teaspoons sweet vermouth 1½ teaspoons dry vermouth 1½ teaspoons triple sec Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Pernod Frappe 2 fl oz. Pernod 3 slim straws or sip sticks, each cut to about 3 inches long Fill a chilled Champagne saucer or Sour glass with crushed ice until it forms a dome that rises in the center of the glass. Drizzle the creme de menthe into the glass. Add the straws. Pierced Navel 2 fl oz.peach schnapps 4 fl oz. cranberry juice cocktail Pour both ingredients into an ice-filled highball glass. Stir briefly. Pimm's Cup 4 fl oz. Pimm's No. 1 1 cup ginger ale 1 sliver of cucumber, for garnish Pour the Pimm's and ginger ale into an ice-filled 20-fl-oz beer tankard. Stir briefly. Garnish with the cucumber rind. PINA COLADA 2 fl oz. light rum 6 fl oz. pineapple juice 2 fl oz. canned coconut cream 1 pineapple spear, for garnish Pour the rum, pineapple juice, and coconut cream into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled wineglass. Add the pineapple spear. Pineapple-Cherry Cooler 2 fl oz. gin 1 tablespoon cherry brandy 4 fl oz. pineapple juice Pour all of the ingredients into an ice-filled highball glass. Pink Gin 2 fl oz. Plymouth gin 3 dashes Angostra bitters Pour both the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Pink Grapefruit 6 fl oz. fresh grapefruit juice 1 tablespoon grenadine 2 dashes Angostra bitters Pour all of the ingredients into an ice-filled Collins glass. Pink Lady 2 fl oz. gin 1 tablespoon heavy cream 2 dashes grenadine 1 egg white Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Pink Squirrel 2 tablespoon creme de noyaux 2 tablespoons white creme de cacao 2 tablespoons light cream Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Pisco Sour 2 fl oz. Pisco brandy 1½ tablespoons fresh lemon juice 1 tablespoon simple syrup 1 egg white 2 dashes Angostra bitters Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Planters Punch 2 fl oz. dark rum 2 fl oz. fresh grapefruit juice 2 tablespoons pineapple juice 2 tablespoons fresh lime juice 1 tablespoon simple syrup 2 tablespoons club soda 1 pineapple spear, for garnish Pour the rum, fruit juices, and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Pour into an ice-filled Collins glass. Pour in club soda. Stir briefly. Garnish with the pineapple spear. Pony's Neck 1 lemon peel spiral 6 to 8 fl oz. ginger ale Dashe of Angostra bitters Pour the lemon peel spiral in a ollins glass. Fill the glass with ice cubes. Pour the ginger ale and bitters into the glass. Stir briefly. Port and Brandy 3 tablespoons ruby port 3 tablespoons brandy Pour the port and brandy into a small wineglass. Stir well. Port Wine Cobbler 2½ fl oz. ruby port 1 tablespoon simple syrup 1 orange wheel, for garnish Pour the port and simple syrup into a wineglass filled with crushed ice. Stir briefly. Add the garnish Port wine flip 2½ fl oz. ruby port 1½ tablespoons simple syrup 1 egg Ground or freshly grated nutmeg, for garnish Pour the port and simple syrup into a shaker two-thirds full of ice cubes. Add the egg. Shake very well. Strain into a chilled wine glass. Sprinkle with nutmeg. Port wine Sangaree 2 fl oz. ruby port 1 tablespoon simple syrup Ground or freshly grated nutmeg Pour the port and simple syrup into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled wineglass. Sprinkle with nutmeg. Pousse-Cafe 1½ tablespoons grenadine 1½ tablespoons green creme de menthe 1½ tablespoons light rum Pour the ingredients, in the order given, over the back of a spoon into a Pousse-Cafe glass, floating one on top of the other. Prairie Oyster 1 egg 1 teaspoon fresh lemon juice Dash of hot sauce Salt and pepper Break the egg into an Old-Fashioned glass. Add the lemon juice, hot sauce, and salt and pepper to taste. Preakness Cocktail 2 fl oz. blended Canadian whiskey 1 tablespoon sweet vermouth 2 dashes Benedictine Dash of Angostra bitters 1 lemon twist, for garnish Pour the whiskey, vermouth, Benedictine, and bitters into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the garnish. Princeton Cocktail 3 tablespoons gin 1 tablespoon dry vermouth 1 tablespoon fresh lime juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Pussyfoot 6 fl oz. fresh orange juice 2 tablespoons fresh lime juice 2 tablespoons fresh lemon juice 1 egg yolk Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass.

Ramos Gin Fizz 2 fl oz. gin 1 tablespoon fresh lime juice 1 tablespoon fresh lemon juice 1 tablespoon simple syrup 4 drops orange flower water 1 egg white 2 tablespoons light cream 2 fl oz. club soda Pour the gin, citrus juices, simple syrup, flower water, egg white, and cream into a shaker two-thirds full of crushed ice. Shake very well for at least 3 minutes. Strain into a chilled wineglass. Red Wine Cooler 4 fl oz. dry red wine 4 fl oz. lemon-lime soda 1 lemon twist, for garnish Pour the wine and soda into an ice-filled Collins glass. Stir briefly. Add the lemon twist. Remsen cooler 2½ fl oz. gin 6 to 7 fl oz. club soda 1 lemon twist, for garnish Pour the gin and soda into an ice-filled Collins glass. Stir briefly. Add the lemon twist. Rob Roy 2½ fl oz. Scotch 1½ teaspoons sweet vermouth 1 maraschino cherry, for garnish Pour the Scotch and vermouth into into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the cherry. Rob Roy (Dry) 2½ fl oz. Scotch 1½ teaspoons dry vermouth 1 lemon twist, for garnish Pour the Scotch and vermouth into into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the lemon twist. Rob Roy (Perfect) 2½ fl oz. Scotch 1½ teaspoons dry vermouth 1½ teaspoons sweet vermouth 1 lemon twist, for garnish Pour the Scotch and both vermouths into into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the lemon twist. Royale Champagne Cocktail 1 tablespoon brandy 1 tablespoon Grand Marnier 5 fl oz. Champagne or sparkling wine 1 orange twist, for garnish Pour the brandy and Grand Marnier into a Champagne flute. Carefully add the Champagne. Garnish with the orange twist. Royale Mimosa 1½ tablespoons brandy 1½ tablespoons Grand Marnier 2 tablespoons fresh orange juice 4 fl oz. Champagne or sparkling wine 1 orange wheel, for garnish Pour the brandy, Grand Marnier, orange juice, and Champagne into a Champagne flute. Stir briefly. Add the orange wheel. Root Beer float I 2 fl oz. vanilla stoli Root Beer Pour ice cold stoli into an ice filled pint glass and top with root beer. Root Beer float II 2 fl oz. vodka Root Beer Ice cream Blend the vodka and Ice cream pour into a mug and top with root beer. Rum Buck 1 lemon wedge 2 fl oz. light rum 5 fl oz. ginger ale Squeeze the lemon wedge into a highball glass and drop it into the glass. Fill the glass with ice cubes. Add the rum and ginger ale. Stir briefly. Rum cobbler 2½ fl oz. rum 1 tablespoon simple syrup 1 pineapple spear, for garnish Pour the rum and simple syrup into a wineglass filled with crushed ice. Stir briefly Add the garnish. Rum Collins 2 fl oz. rum 1 tablespoon fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 lemon wedge, for garnish Pour the rum, lemon juice, and simple syrup into a shaker two-thirds full of ice-cubes. Shake well. Strain into an ice-filled Collins glass. Add the club soda. Stir briefly Add the lemon wedge. Rum cooler 2½ fl oz. dark rum 6 to 7 fl oz. ginger ale 1 lemon twist, for garnish Pour the rum and ginger ale into an ice-filled Collins glass. Stir briefly. Add the lemon twist. Rum Crusta Granulated sugar, to coat rim of glass Lemon peel spiral 2 fl oz. dark rum 1 tablespoon maraschino liqueur 1 tablespoon fresh lemon juice Coat the rim of a sour glass with sugar. Place the lemon peel spiral in the glass so that it uncoils to almost fill the interior. Pour the rum, maraschino liqueur, and lemon juice into a shaker two-thirds full of crushed ice. Shake well. Pour into the glass. Rum Daisy 2½ fl oz. light rum 2 tablespoons fresh lemon juice 1 tablespoon grenadine 1 lemon twist, for garnish Pour the rum, lemon juice and grenadine into a shaker two-thirds full of crushed ice. Shake well. Strain into a highball glass filled with crushed ice. Garnish with the lemon twist. Rum Fix 2½ fl oz. light rum 2 tablespoons fresh lemon juice 1 tablespoon pineapple juice 1 pineapple spear, for garnish Pour the rum, lemon juice and pineapple juice into a shaker two-thirds full of crushed ice. Shake well. Strain into a highball glass filled with crushed ice. Add the pineapple spear. Rum Fizz 2 fl oz. dark rum 2 tablespoons fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 lime wedge, for garnish Pour the rum, lemon juice and simple syrup into a shaker two-thirds full of crushed ice. Shake well. Strain into a chilled wineglass. Pour in the club soda. Stir briefly. Garnish with the lime wedge. Rum Flip 2½ fl oz. rum 1½ tablespoons simple syrup 1 egg Ground or freshly grated nutmeg Pour the rum and simple syrup into a shaker two-thirds full of ice cubes. Add the egg. Shake very well. Strain into a chilled wineglass. Sprinkle with nutmeg. Rum Rickey 2½ fl oz. light gin 2 tablespoon fresh lime juice 5 to 6 fl oz. club soda 1 lime wedge, for garnish Pour the gin and lime juice into an ice-filled highball glass. Add the club soda. Stir briefly. Add the the lime wedge. Rum Sangaree 2 fl oz. dark rum 1 tablespoon ruby port 1 tablespoon triple sec Ground or freshly grated nutmeg Pour the whiskey, port, and triple sec into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled wineglass. Sprinkle with nutmeg. Rum Sling 2½ fl oz. light rum 1 tablespoon cherry rum 1 tablespoon fresh lemon juice 5 to 6 fl oz. club soda 1 lemon wedge, for garnish Pour the rum, cherry rum and lemon juice into a shaker two-thirds full of ice cubes. Shake well. Strain the drink into an ice-filled Collins glass. Add the club soda. Stir briefly. Garnish with the lemon wedge. Rum Smash 6 fresh mint leaves 1½ tablespoon simple syrup 2½ fl oz. dark rum 1 mint sprig, for garnish Place the mint leaves in the bottom of an Old-Fashioned glass. Add the simple syrup and muddle well. Fill the glass with crushed ice. Pour in the rum. Stir briefly. Garnish with mint sprig. Rum Sour 2 fl oz. light rum 1½ tablespoon fresh lemon juice 1 tablespoon simple syrup 1 orange wheel, for garnish 1 maraschino cherry, for garnish Pour the rum, lemon juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled Sour glass. Add the garnishes. Rum Swizzle 2 fl oz. dark rum 1 tablespoon fresh lemon juice 1 tablespoon triple sec 5 to 6 fl oz. ginger ale 1 lemon wheel, for garnish Pour the rum, lemon juice, and triple sec into a shaker two-thirds full of ice cubes. Shake well. Strain the mixture into an ice-filled Collins glass. Add the ginger ale. Stir briefly. Add the lemon wheel and swizzle stick. Rusty Nail 2 fl oz. Scotch 1 tablespoon Drambuie 1 lemon twist, for garnish Pour the Scotch and Drambuie into an ice-filled Old-Fashioned glass. Stir briefly. Add the lemon twist.

Salty Dog Salt, to coat rim of glass 2½ fl oz. vodka 4 fl oz. fresh grapefruit juice Coat the rim of a highball glass with salt and fill the glass with ice. Pour in the vodka and grapefruit juice. Stir briefly. Sangria 1 750-ml bottle dry red wine 4 fl oz. brandy 4 fl oz. triple sec 4 fl oz. simple syrup 4 fl oz. fresh orange juice 4 fl oz. cranberry juice cocktail Orange wheels, for garnish Lemon wheels, for garnish Pour all of the liquids into a large pan or bowl made of stainless steel or other nonreactive material. Stir well. Cover and refrigerate until chilled, at least 4 hours. Pour the punch into a large pitcher. Add the garnishes and stir to mix in.Serve in wineglasses Sazerac ½ teaspoon absinthe substitute 2 fl oz. bourbon 1 tablespoon simple syrup 2 dashes Peychaud bitters 1 lemon twist, for garnish Coat the interior of an Old-Fashioned glass with the absinthe substitute. Fill the glass with crushed ice. Pour the bourbon, simple syrup, and bitters into a mixing glass two-thirds full of ice cubes. Stir well. Strain into the glass. Add the garnishes. Scorpion 2 fl oz. dark rum 1 tablespoon brandy 1 tablespoon dry vermouth 2 tablespoons fresh orange juice 2 tablespoons fresh lemon juice 1 teaspoon orgeat syrup 1 mint sprig, for garnish Pour all of the liquids into a shaker two-thirds full of ice cubes. Shake well. Strain into a large, ice-filled wineglass. Garnish with the mint sprig. Scotch and Soda 2½ fl oz. Scotch 5 fl oz. club soda Pour the Scotch and club soda into an ice-filled highball glass. Stir briefly. Scotch Buck 1 lemon wedge 2 fl oz. Scotch 5 fl oz. ginger ale Squeeze the lemon wedge into a highball glass and drop it into the glass. Fill the glass with ice cubes. Add the Scotch and ginger ale. Stir briefly. Scotch Cobbler 2½ fl oz. Scotch 1 tablespoon simple syrup 1 lemon twist, for garnish Pour the Scotch and simple syrup into a wineglass filled with crushed ice. Stir briefly Add the garnish. Scotch Collins 2 fl oz. Scotch 1 tablespoon fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 lemon wedge, for garnish Pour the Scotch, lemon juice, and simple syrup into a shaker two-thirds full of ice-cubes. Shake well. Strain into an ice-filled Collins glass. Add the club soda. Stir briefly Add the lemon wedge. Scotch Cooler 2½ fl oz. Scotch 6 to 7 fl oz. ginger ale 1 lemon twist, for garnish Pour the Scotch and ginger ale into an ice-filled Collins glass. Stir briefly. Add the lemon twist. Scotch Crusta Granulated sugar, to coat rim of glass Lemon peel spiral 2 fl oz. Scotch 1 tablespoon maraschino liqueur 1 tablespoon fresh lemon juice Coat the rim of a sour glass with sugar. Place the lemon peel spiral in the glass so that it uncoils to almost fill the interior. Pour the Scotch, maraschino liqueur, and lemon juice into a shaker two-thirds full of crushed ice. Shake well. Pour into the glass. Scotch Daisy 2½ fl oz. Scotch 2 tablespoons fresh lemon juice 1 tablespoon grenadine 1 lemon twist, for garnish Pour the Scotch, lemon juice and grenadine into a shaker two-thirds full of crushed ice. Shake well. Strain into a highball glass filled with crushed ice. Garnish with the lemon twist. Scotch Fix 2½ fl oz. Scotch 2 tablespoons fresh lemon juice 1 tablespoon pineapple juice 1 lemon twist, for garnish Pour the Scotch, lemon juice and pineapple juice into a shaker two-thirds full of crushed ice. Shake well. Strain into a highball glass filled with crushed ice. Add the lemon twist. Scotch Fizz 2 fl oz. Scotch 2 tablespoons fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 lime twist, for garnish Pour the Scotch, lemon juice and simple syrup into a shaker two-thirds full of crushed ice. Shake well. Strain into a chilled wineglass. Pour in the club soda. Stir briefly. Garnish with the lime twist. Scotch Flip 2½ fl oz. Scotch 1½ tablespoons simple syrup 1 egg Ground or freshly grated nutmeg Pour the Scotch and simple syrup into a shaker two-thirds full of ice cubes. Add the egg. Shake very well. Strain into a chilled wineglass. Sprinkle with nutmeg. Scotch Mist 2 fl oz. Scotch 1 tablespoon Drambuie Fill a Sour glass with crushed ice. Add the Scotch and Drambuie. Scotch Old-Fashioned 3 dashes Angostra bitters 1 orange slice 1 lemon wedge 1 maraschino cherry 1 sugar cube 2½ fl oz. bourbon In a double Old-Fashioned glass muddle the bitters, orange slice, lemon wedge, and maraschino cherry into the sugar cube. Fill the glass with ice cubes. Add the bourbon. Stir well. Scotch Sangaree 2 fl oz. Scotch 1 tablespoon ruby port 1 tablespoon triple sec Ground or freshly grated nutmeg Pour the Scotch, port, and triple sec into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled wineglass. Sprinkle with nutmeg. Scotch Sling 2½ fl oz. Scotch 1 tablespoon cherry Scotch 1 tablespoon fresh lemon juice 5 to 6 fl oz. club soda 1 lemon wedge, for garnish Pour the Scotch, cherry Scotch and lemon juice into a shaker two-thirds full of ice cubes. Shake well. Strain the drink into an ice-filled Collins glass. Add the club soda. Stir briefly. Garnish with the lemon wedge. Scotch Smash 6 fresh mint leaves 1½ tablespoon simple syrup 2½ fl oz. Scotch 1 mint sprig, for garnish Place the mint leaves in the bottom of an Old-Fashioned glass. Add the simple syrup and muddle well. Fill the glass with crushed ice. Pour in the Scotch. Stir briefly. Garnish with mint sprig. Scotch Sour 2 fl oz. Scotch 1½ tablespoon fresh lemon juice 1 tablespoon simple syrup 1 orange wheel, for garnish 1 maraschino cherry, for garnish Pour the Scotch, lemon juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled Sour glass. Add the garnishes. Scotch Swizzle 2 fl oz. Scotch 1 tablespoon fresh lemon juice 1 tablespoon triple sec 5 to 6 fl oz. ginger ale 1 lemon wheel, for garnish Pour the Scotch, lemon juice, and triple sec into a shaker two-thirds full of ice cubes. Shake well. Strain the mixture into an ice-filled Collins glass. Add the ginger ale. Stir briefly. Add the lemon wheel and swizzle stick. SCREWDRIVER 2½ fl oz. vodka 4 fl oz. fresh orange juice Pour the vodka and orange juice into an ice-filled highball glass. Stir briefly. Sea Breeze 2 fl oz. vodka 2 fl oz. fresh grapefruit juice 3 tablespoons cranberry juice cocktail 1 lime wedge, for garnish Pour the vodka and both juices into an ice-filled highball glass. Stir briefly. Add the lime wedge. Seven and Seven 2½ fl oz. Seagram's 7 Crown whiskey 4 fl oz. 7-up soda 1 lemon twist, for garnish Pour the whiskey and 7-up into an ice-filled highball glass. Stir briefly. Add the lime twist. Sex on the beach 1 fl oz. peach schnapps 1 fl oz. vodka 3 fl oz. cranberry juice 3 fl oz. orange juice or pineapple juice Add several ice cubes to a highball glass, pour in all ingredients, and stir briskly. Strain the ingredients into a shot glass to create the popular Sex On The Beach shooter. Shandygaff 1 cup lemon-lime soda 1 cup amber ale Carefully pour the lemon-lime soda and the ale into a 16-fl-oz beer glass. Sherry Flip 2½ fl oz. dry sherry 1½ tablespoons simple syrup 1 egg Ground or freshly grated nutmeg Pour the sherry and simple syrup into a shaker two-thirds full of ice cubes. Add the egg. Shake very well. Strain into a chilled wineglass. Sprinkle with nutmeg. Sherry Sangaree 2 fl oz. dry sherry 1 tablespoon ruby port 1 tablespoon triple sec Ground or freshly grated nutmeg Pour the sherry, port, and triple sec into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled wineglass. Sprinkle with nutmeg. SHIRLEY TEMPLE 2 tablespoon fresh orange juice 1 tablespoon fresh lemon juice 1 teaspoon fresh lime juice 6 fl oz. lemon-lime soda Dash of grenadine 1 maraschino cherry, for garnish Pour the citrus juices into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Collins glass. Add the lemon-lime soda and the grenadine. Stir briefly. Garnish with the cherry. Sidecar Granulated sugar, to coat rim of glass 2½ fl oz. brandy 1 tablespoon triple sec 1 tablespoon fresh lemon juice Coat the rim of a cocktail glass with sugar and chill it. Pour the remaining ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into the glass. Simple syrup 1 cup of water 1 cup granulated sugar Bring water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it, and refrigerate it until needed. Singapore Sling 2 fl oz. gin 1 tablespoon Benedictine 1 tablespoon cherry brandy 2 tablespoons fresh lemon juice 1 tablespoon simple syrup 2 to 3 fl oz. club soda 1 lemon twist, for garnish Pour all of the ingredients except the club soda into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Collins glass. Garnish with the lemon twist. Sloe Gin Fizz 2 fl oz. sloe gin 2 tablespoons fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 lime twist, for garnish Pour the sloe gin , lemon juice and simple syrup into a shaker two-thirds full of crushed ice. Shake well. Strain into a chilled wineglass. Pour in the club soda. Stir briefly. Garnish with the lime twist. Sombrero 2 fl oz. coffee liqueur 3 tablespoons light cream Pour both of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Old-Fashioned glass. Soul Kiss Cocktail 2½ fl oz. blended Canadian whiskey 1½ teaspoons dry vermouth 1½teaspoons Dubonnet Rouge 1 tablespoon fresh orange juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. South. Comfort Manhattan 2½ fl oz. Southern Comfort 1½ tablespoons sweet vermouth 2 dashes Angostura bitters 1 maraschino cherry, for garnish Pour the Southern Comfort, vermouth, and bitters into a mixing glass two-thirds full of ice cubes. Stir well . Strain into a chilled cocktail glass. Garnish with the cherry. Southern Comfort Sour 2 fl oz. Southern Comfort 1½ tablespoon fresh lemon juice 1 tablespoon simple syrup 1 orange wheel, for garnish 1 maraschino cherry, for garnish Pour the Southern Comfort, lemon juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled Sour glass. Add the garnishes. Southside Cocktail 2½ fl oz. bourbon 1 tablespoon sweet vermouth 1 teaspoon Benedictine 1 teaspoon brandy Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Spiced Cider 1 quart unsweetened apple cider 4 fl oz. water 2 whole cloves 1 cinnamon stick (about 3 inches long) ½ teaspoon ground or freshly grated nutmeg 1 large block of ice, for serving 6 apple slices, for garnish Pour the apple cider and water into a large pot made of stainless steel or other nonreactive material; set over high heat. Add the cloves, cinnamon, and nutmeg and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Strain the mixture through a double layer of dampened cheesecloth set the liquid aside to cool to room temperature, about 1½ hours. Cover and refrigerate for at least 2 hours or up to 5 days. Place the block of ice into a punch bowl. Add the chilled punch. Add the garnish. Serve in punch cups. Adding the apple slice to each cup. Spiced Cranberry-Orange 1 quart fresh orange juice 1 quart cranberry juice cocktail 5 whole cloves 2 cinnamon sticks (about 3 inches long) 1 teaspoon ground or freshly grated nutmeg 1 large block of ice, for serving 10 whole orange wheels, for garnish Pour the orange juice and cranberry cocktail juice into a large pot made of stainless steel or other nonreactive material; set over high heat. Add the cloves, cinnamon sticks, and nutmeg and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Strain the mixture through a double layer of dampened cheesecloth set the liquid aside to cool to room temperature, about 1½ hours. Cover and refrigerate for at least 2 hours or up to 5 days. Place the block of ice into a punch bowl. Add the chilled punch. Add the orange wheels. Serve in punch cups. Spiced Hard Cider Punch 5 whole cloves 2 cinnamon sticks (about 3 inches long) 1 teaspoon ground or freshly grated nutmeg 1 cup hot water 1 quart hard cider 4 fl oz. applejack 4 fl oz. brandy 1 large block of ice, for serving 8 apple slices, for garnish Place the cloves, cinnamon sticks, nutmeg, and hot water into a large pot made of stainless steel or other nonreactive material; set over high heat. Add the cloves, cinnamon sticks, and nutmeg and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Strain the mixture through a double layer of dampened cheesecloth set the liquid aside to cool to room temperature, about 1½ hours. Pour in the cider, applejack, and brandy and stir well. Cover and refrigerate for at least 4 hours or up to 5 days. Place the block of ice into a punch bowl. Add the chilled punch. Add the apple slices. Serve in punch cups. Spiced Rum & Choc. Martini 2 fl oz. spiced rum 1 tablespoon chocolate liqueur 1 maraschino cherry, for garnish Pour the spiced rum and chocolate liqueur into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Garnish with the cherry. Spiced Rum Pina Colada 2 fl oz. spiced rum 6 fl oz. pineapple juice 2 fl oz. canned coconut cream 1 pineapple spear, for garnish Pour the rum, pineapple juice, and coconut cream into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled wineglass. Add the pineapple spear. Spiced Tea Punch ½ teaspoon grated fresh ginger ½ teaspoon ground allspice 6 fl oz. fresh orange juice 1 cup hot water 3 cups brewed strong, hot tea Combine the ginger, allspice, orange juice and hot water into a large pot made of stainless steel or other nonreactive material; set over high heat and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Strain the mixture through a double layer of dampened cheesecloth. Divide the tea among 6 teacups. Add 2 tablespoons of the spiced orange juice to each. Spiked tea punch 5 whole cloves 2 cinnamon sticks (about 3 inches long) 1 teaspoon ground or freshly grated nutmeg 1 teaspoon freshly grated ginger 1 cup hot water 1 quart strong tea, chilled 4 fl oz. Drambuie 4 fl oz. Scotch 1 large block of ice, for serving Combine the cloves, cinnamon sticks, nutmeg, ginger, and hot water into a large pot made of stainless steel or other nonreactive material; set over high heat and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Strain the mixture through a double layer of dampened cheesecloth set the liquid aside to cool to room temperature, about 1½ hours. Pour in the tea, Drambuie, and Scotch and stir well. Cover and refrigerate for a minimum of 4 hours or up to 5 days. Place the block of ice into a punch bowl. Add the chilled punch. Serve in punch cups. Stinger 2½ fl oz. brandy 1 tablespoon white creme de menthe Pour the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a wineglass filled with crushed ice. Stout Sangaree 1½ cups stout 2 fl oz. ruby port Ground or freshly grated nutmeg Pour the stout and port into a large wineglass. Sprinkle with nutmeg. Sweet fuck ½ fl oz. raspberry vodka ½ fl oz. peach schnapps ½ fl oz. jager Pour all ingredients into shot glass. SWEET TART 1 fl oz. vodka ¼ fl oz. lime juice ¼ fl oz. pineapple juice ¼ fl oz. raspberry liqueur Shake all ingredients with ice and strain into a shot glass.

Tequila Cooler 2½ fl oz. tequila 6 to 7 fl oz. lemon-lime soda 1 lemon twist, for garnish Pour the tequila and lemon-lime soda into an ice-filled Collins glass. Stir briefly. Add the lemon twist. Tequila Fix 2½ fl oz. tequila 2 tablespoons fresh lime juice 1 tablespoon pineapple juice 1 pineapple spear, for garnish Pour the tequila, lime juice and pineapple juice into a shaker two-thirds full of crushed ice. Shake well. Strain into a highball glass filled with crushed ice. Garnish with the pineapple spear. Tequila Fizz 2 fl oz. tequila 2 tablespoons fresh lime juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 lime wedge, for garnish Pour the tequila, lime juice and simple syrup into a shaker two-thirds full of crushed ice. Shake well. Strain into a chilled wineglass. Pour in the club soda. Stir briefly. Garnish with the lime wedge. Tequila Martini (Dry) 3 fl oz. white tequila 1 tablespoon dry vermouth 1 green cocktail olive or 1 lemon twist, for garnish Pour the tequila and vermouth into a mixing glass two thirds full of ice cubes. Stir well. Strain into chilled cocktail glass. Add desired garnish. Tequila Martini (Extra Dry) 3 fl oz. white tequila 1½ tablespoon dry vermouth 1 lime wedge, for garnish Pour the tequila and vermouth into a mixing glass two thirds full of ice cubes. Stir well. Strain into chilled cocktail glass. Add the lime wedge. Tequila Martini (MEDIUM) 2½ fl oz. white tequila 1½ teaspoons dry vermouth 1 lime wedge, for garnish Pour the tequila and vermouth into a mixing glass two thirds full of ice cubes. Stir well. Strain into chilled cocktail glass. Add the lime wedge. Tequila Martini (SWEET) 2½ fl oz. anejo tequila 1½ teaspoons sweet vermouth 1 maraschino cherry, for garnish Pour the tequila and vermouth into a mixing glass two thirds full of ice cubes. Stir well. Strain into chilled cocktail glass. Garnish with the cherry. Tequila Mary 2 fl oz. tequila 4 fl oz. tomato juice 1 tablespoon fresh lime juice ¼ teaspoon black pepper Generous pinch of salt ¼ teaspoon cayenne pepper 3 dashes hot sauce 1 lime wedge, for garnish Pour the tequila, tomato juice and lime juice into a shaker two-thirds full of ice cubes. Add the black pepper, salt, cayenne pepper, and hot sauce. Shake well. Strain into an ice-filled highball glass. Add the garnishes. Tequila Mockingbird 2½ fl oz. white tequila ½ teaspoon white creme de menthe 1 tablespoon fresh lime juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Tequila Punch 2 fl oz. white tequila 2 fl oz. fresh orange juice 2 fl oz. fresh pineapple juice 1 tablespoon fresh lime juice 2 to 3 fl oz. club soda Pour the tequila and all of the fruit juices into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Collins glass. tequila Sour 2 fl oz. white tequila 1½ tablespoon fresh lime juice 1 tablespoon simple syrup 1 lime wedge, for garnish Pour the tequila, lime juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled Sour glass. Add the lime wedge. TEQUILA SUNRISE 2½ fl oz. white tequila 4 fl oz. fresh orange juice 1½ tablespoon grenadine Pour the tequila and orange juice into an ice-filled highball glass. Stir briefly. Pour the grenadine into the top of the drink. Thames Champ. Cocktail 1 sugar cube 1 tablespoon Pimm's No. 1 5 fl oz. Champagne or sparkling wine Drop the sugar cube into the bottom of a chilled Champagne flute. Add the Pimm's, then the Champagne. Third-Degree Cocktail 2 fl oz. gin 1 tablespoon dry vermouth 3 tablespoons light cream Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Toasted Almond 2 tablespoons amaretto 2 tablespoons coffee liqueur 3 tablespoons light cream Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled chilled Old-Fashioned glass. Tom and Jerry 12 eggs, seperated 1½ cups sugar ½ teaspoon baking soda 2 cups dark rum 2 cups brandy 2 qt plus 1 cup milk, scalded Ground or freshly grated nutmeg In a mixing bowl, combine the egg yolks, 1¼ cups of the sugar, and the baking soda. Whisk until the mixture is creamy and thick. In a Tom and Jerry bowl or another mixing bowl, beat the egg whites until frothy. Sprinkle in the remaining ¼ cup of the sugar and continue beating until peaks form. Fold the egg whites into the egg yolk mixture to make a batter. Gradually add the rum and brandy to the batter, whisking constantly. Divide the batter among 24 Tom and Jerry cups or punch cups. Add some of the hot milk to each cup (just pour it in, don't stir). Sprinkle nutmeg over each serving. Tom Collins 2 fl oz. gin 1 tablespoon fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 lemon wedge, for garnish Pour the gin, lemon juice, and simple syrup into a shaker two-thirds full of ice-cubes. Shake well. Strain into an ice-filled Collins glass. Add the club soda. Stir briefly. Add the lemon wedge. TOOTSIE ROLL ½ fl oz. vodka ½ fl oz. coffee liqueur ½ fl oz. orange juice Combine ½ ounce of each of the three ingredients in a shot glass. Trilby Cocktail 2 fl oz. blended Canadian whiskey 2 tablespoons sweet vermouth 2 dashes Angostra bitters Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass.

Vermouth Cassis 2½ fl oz. dry vermouth 1 tablespoon creme de cassis 4 to 6 fl oz. club soda 1 lemon twist, for garnish Pour the vermouth and cassis into an ice-filled Collins glass. Add the club soda to fill the glass. Stir briefly. Garnish with the lemon twist. Vermouth Cocktail 3 tablespoons sweet vermouth 3 tablespoons dry vermouth 2 dashes Angostra bitters 1 maraschino cherry, for garnish Pour both vermouths and the bitters into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the cherry. Vesper Martini 1¼ fl oz. gin 1¼ fl oz. vodka 1 tablespoon Lillet Blanc 1 lemon twist, for garnish Pour the gin, vodka and Lillet into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. Add the lemon twist. Virgin Banana Colada 7 fl oz. pineapple juice 2½ fl oz. canned coconut cream 1 ripe banana, cut into 1-inch pieces 1 pineapple spear, for garnish Put the pineapple juice, coconut cream and banana in a blender containing 1 cup of ice cubes. Blend well. Pour into a chilled wineglass. Add the pineapple spear. Virgin Banana Daiquiri 2 fl oz. fresh lime juice 2 tablespoons simple syrup 1 ripe banana, cut into 1-inch pieces Place all of the ingredients into a blender containing 1 cup of ice cubes. Blend well Pour into a chilled wineglass. Virgin Caesar 6 fl oz. clam-tomato juice 1 tablespoon fresh lemon juice Pinch of ground black pepper Pinch of celery salt Dash of hot sauce (optional) 1 lemon wedge, for garnish Pour the clam-tomato juice and lemon juice into a shaker two-thirds full of ice cubes. Add the pepper, celery salt, and the hot sauce. Shake well. Strain into an ice-filled highball glass. Add the lemon wedge. Virgin Mary 4 fl oz. tomato juice 1 tablespoon fresh lime juice ¼ teaspoon black pepper Generous pinch of salt ¼ teaspoon ground cumin 2 dashes Worcestershire sauce 2 dashes hot sauce 1 lime wedge, for garnish Pour the tomato juice, lime juice into a shaker two-thirds full of ice cubes. Add pepper, salt, cumin, Worcestershire sauce, and hot sauce. Shake well. Strain into an ice-filled highball glass. Add the lime wedge. Virgin peach Colada 7 fl oz. pineapple juice 2½ fl oz. canned coconut cream 1 ripe peach, stoned, cut into about 6 pieces 1 pineapple spear, for garnish Put the pineapple juice, coconut cream and peach in a blender containing 1 cup of ice cubes. Blend well. Pour into a chilled wineglass. Add the pineapple spear. Virgin Peach Daiquiri 2 fl oz. fresh lime juice 2 tablespoons simple syrup 1 ripe peach, stoned, cut into about 6 pieces Place all of the ingredients into a blender containing 1 cup of ice cubes. Blend well Pour into a chilled wineglass. Virgin Pina Colada 7 fl oz. pineapple juice 2½ fl oz. canned coconut cream 1 cup pineapple chunks 1 pineapple spear, for garnish Put the pineapple juice, coconut cream and pineapple chunks in a blender containing 1 cup of ice cubes. Blend well. Pour into a chilled wineglass. Add the pineapple spear. Virgin Planter's Punch 3 fl oz. grapefruit juice 2 fl oz. pineapple juice 2 tablespoons fresh lime juice 1 tablespoon simple syrup 2 tablespoons club soda 1 pineapple spear, for garnish Pour the fruit juices and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Pour into an ice-filled Collins glass. Add the club soda and stir briefly. Garnish with the pineapple spear. Virgin Strawberry Colada 7 fl oz. pineapple juice 2½ fl oz. canned coconut cream 1 cup ripe strawberries, hulled and halved 1 pineapple spear, for garnish 1 ripe strawberry, for garnish Put the pineapple juice, coconut cream and halved strawberries in a blender containing 1 cup of ice cubes. Blend well. Pour into a chilled wineglass. Add the garnishes. Virgin Strawberry Daiquiri 3 tablespoons fresh lime juice 2 tablespoons simple syrup 1 cup ripe strawberries, hulled and halved 1 ripe strawberry, for garnish Place all of the ingredients into a blender containing 1 cup of ice cubes. Blend well Pour into a chilled wineglass. Add the strawberry. Vodka and Tonic 2½ fl oz. vodka 4 fl oz. tonic water 1 lime wedge, for garnish Pour the vodka and tonic water into an ice-filled highball glass. Add the lime wedge. vodka Collins 2 fl oz. vodka 1 tablespoon fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 lemon wedge, for garnish Pour the vodka, lemon juice, and simple syrup into a shaker two-thirds full of ice-cubes. Shake well. Strain into an ice-filled Collins glass. Add the club soda. Stir briefly Add the lemon wedge. vodka Fix 2½ fl oz. vodka 2 tablespoons fresh lemon juice 1 tablespoon pineapple juice 1 pineapple spear, for garnish Pour the vodka, lemon juice and pineapple juice into a shaker two-thirds full of crushed ice. Shake well. Strain into a highball glass filled with crushed ice. Add the pineapple spear. vodka Gibson 3 fl oz. vodka 1 tablespoon dry vermouth 1 pearl onion, for garnish Pour the vodka and vermouth into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Add the onion. vodka Gimlet 2½ fl oz. vodka 1 tablespoon sweetened lime juice 1 lime wedge, for garnish Pour the vodka and sweetened lime juice into an Old-Fashioned glass. Stir briefly. Garnish with the lime wedge. vodka Martini (Dry) 3 fl oz. vodka 1 tablespoon dry vermouth 1 green cocktail olive or 1 lemon twist, for garnish Pour the vodka and vermouth into a mixing glass two thirds full of ice cubes. Stir well. Strain into chilled cocktail glass. Add desired garnish. vodka Martini (Extra Dry) 3 fl oz. white vodka 1½ tablespoon dry vermouth 1 green cocktail olive or 1 lemon twist, for garnish Pour the vodka and vermouth into a mixing glass two thirds full of ice cubes. Stir well. Strain into chilled cocktail glass. Add desired garnish. vodka Martini (MEDIUM) 2½ fl oz. white vodka 1½ teaspoons dry vermouth 1 green cocktail olive or 1 lemon twist, for garnish Pour the vodka and vermouth into a mixing glass two thirds full of ice cubes. Stir well. Strain into chilled cocktail glass. Add desired garnish. vodka Martini (SWEET) 2½ fl oz. anejo vodka 1½ teaspoons sweet vermouth 1 lemon twist, for garnish Pour the vodka and vermouth into a mixing glass two thirds full of ice cubes. Stir well. Strain into chilled cocktail glass. Garnish with the lemon twist. vodka Rickey 2½ fl oz. vodka 2 tablespoons fresh lime juice 5 to 6 fl oz. club soda 1 lime wedge, for garnish Pour the vodka and lime juice into an ice-filled highball glass. Add the club soda. Stir briefly. Add the the lime wedge. vodka Sour 2 fl oz. vodka 1½ tablespoon fresh lemon juice 1 tablespoon simple syrup 1 orange wheel, for garnish 1 maraschino cherry, for garnish Pour the vodka, lemon juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled Sour glass. Add the garnishes.

Whiskey Buck 1 lemon wedge 2 fl oz. blended Canadian whiskey 5 fl oz. ginger ale Squeeze the lemon wedge into a highball glass and drop it into the glass. Fill the glass with ice cubes. Add the whiskey and ginger ale. Stir briefly. Whiskey Collins 2 fl oz. blended Canadian whiskey 1 tablespoon fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 lemon wedge, for garnish Pour the whiskey, lemon juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Collins glass. Add the club soda. Stir briefly. Garnish with the lemon wedge. Whiskey Cooler 2½ fl oz. blended Canadian whiskey 6 to 7 fl oz. ginger ale 1 lemon twist, for garnish Pour the whiskey and ginger ale into an ice-filled Collins glass. Stir briefly. Add the lemon twist. Whiskey Crusta Granulated sugar, to coat rim of glass Lemon peel spiral 2 fl oz. blended Canadian whiskey 1 tablespoon maraschino liqueur 1 tablespoon fresh lemon juice Coat the rim of a sour glass with sugar. Place the lemon peel spiral in the glass so that it uncoils to almost fill the interior. Pour the whiskey, maraschino liqueur, and lemon juice into a shaker two-thirds full of crushed ice. Shake well. Pour into the glass. Whiskey Fix 2½ fl oz. blended Canadian whiskey 2 tablespoons fresh lemon juice 1 tablespoon pineapple juice 1 pineapple spear, for garnish Pour the whiskey, lemon juice, and pineapple juice into a shaker two-thirds full of crushed ice. Shake well. Strain into an highball glass filled with crushed ice. Garnish with the pineapple spear. Whiskey Fizz 2 fl oz. blended Canadian whiskey 2 tablespoon fresh lemon juice 1 tablespoon simple syrup 5 to 6 fl oz. club soda 1 lemon twist, for garnish Pour the whiskey, lemon juice and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled wineglass. Pour in the club soda. Stir briefly. Add the lemon twist. Whiskey Flip 2½ fl oz. blended Canadian whiskey 1½ tablespoons simple syrup 1 egg Ground or freshly grated nutmeg, for garnish Pour the whiskey and simple syrup into a shaker two-thirds full of ice cubes. Add the egg. Shake very well. Strain into a chilled wine glass. Sprinkle with nutmeg. Whiskey Sling 2½ fl oz. blended Canadian whiskey 1 tablespoon Southern Comfort 1 tablespoon fresh lemon juice 5 to 6 fl oz. club soda 1 lemon wedge, for garnish Pour the whiskey, Southern Comfort, and lemon juice into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Collins glass. Add the club soda. Stir briefly. Garnish with the lemon wedge. Whiskey Swizzle 2 fl oz. blended Canadian whiskey 1 tablespoon fresh lemon juice 1 tablespoon curacao 5 to 6 fl oz. ginger ale 1 lemon wheel, for garnish Pour the Irish whiskey, lemon juice, and curacao into a shaker two-thirds full of ice cubes. Shake well. Strain the mixture into an ice-filled Collins glass. Add the ginger ale. Stir briefly. Add the lemon wheel and swizzle stick. Whiskey Sour 2 fl oz. blended Canadian whiskey 1½ tablespoons fresh lemon juice 1 tablespoon simple syrup 1 orange wheel, for garnish 1 maraschino cherry, for garnish Pour the whiskey, lemon juice, and simple syrup into a shaker two-thirds full of ice cubes. Shake well. Strain the drink into a chilled sour glass. Add the garnishes. White Lady Cocktail 2½ fl oz. gin 2 tablespoons light cream 1 egg white 1 tablespoon simple syrup Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass. White Russian 2 fl oz. vodka 2 tablespoons coffee liqueur 2 tablespoons light cream Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Old-Fashioned glass. White Spider 2 fl oz. vodka 1 tablespoon white creme de menthe Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a wineglass filled with crushed ice. White Wine Spritzer 6 fl oz. white wine 1 to 2 fl oz. club soda 1 lemon twist, for garnish Pour the wine and club soda into an ice-filled Collins glass. Stir briefly. Add the lemon twist.

XYZ 2 fl oz. dark rum 1 tablespoon triple sec 1 tablespoon fresh lemon juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass.

Yale cocktail 2½ fl oz. gin 1½ teaspoons dry vermouth 1½ teaspoons blue Curacao Dash of Angostra bitters Pour all of the ingredients into a shaker two-thirds full of ice cubes. Stir well. Strain into a chilled cocktail glass. Yellowbird 2 fl oz. light rum 1 tablespoon Galliano 1 tablespoon triple sec 1 tablespoon fresh lime juice Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass.

Zombie 2 fl oz. anejo rum 2 fl oz. dark rum 1 tablespoon fresh lime juice 2 tablespoons pineapple juice 2 teaspoons apricot brandy 2 dashes Angostra bitters ½ teaspoon 151-proof rum 1 pineapple spear, for garnish 1 mint sprig, for garnish Pour the anejo rum, dark rum, lime juice, pineapple juice, apricot brandy, and bitters into a shaker two-thirds full of ice cubes. Shake well. Strain into an ice-filled Zombie glass. Pour the 151-proof rum over the back of a spoon on top of the drink. Add the garnishes.