Category: Cocktails Recipes

Ingredients

• 3/4 oz white rum
  3/4 oz mango syrup
  1/4 mango
  1/4 oz lime juice

Prepare mango fruit with rum and syrup in a blender with crushed ice. Strain into a large highball glass, and fill with crushed ice. Squeeze in a lime wedge, and serve.

Ingredients

• 2 oz Scotch whisky
  2 tsp Pernod licorice liqueur
  2 dashes bitters

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

Ingredients

• 1/2 oz brandy
  1/2 oz benedictine herbal liqueur

Float brandy on top of benedictine in a cordial glass without mixing and serve.

Ingredients

• 1 oz vodka
  1/2 oz Campari bitters
  2 oz orange juice
  1 egg white

Combine all ingredients in a cocktail shaker half-filled with ice cubes. Shake well, strain into an old-fashioned glass almost filled with ice cubes, and serve.

Ingredients

• 2 oz Marie Brizard Lime Citron liqueur
  1 oz Marie Brizard Coconut Passion liqueur
  1/2 oz white rum
  1 oz orange juice
  1/2 oz soda water

Shake and strain into a cocktail glass. Add soda, garnish with a slice of lime, and serve.

Ingredients

• 4 scoops orange sherbet
  1 cup orange juice
  1/2 cup vodka
  1/4 cup rum

Blend all ingredents in blender at highest speed. Consistancy of the mix should be “semi – thick:” not so thick that a spoon would stand by itself in the mix, but not as thin as juice. If the mix is too thin, add sherbet, if too thick , add equal amount of juice and alcohol. Pour into glass and place in freezer for 15 minutes.

Ingredients

• 1 oz light rum
  1 oz creme de cacao
  5 oz chocolate ice cream
  1 tbsp chocolate

Combine all ingredients (except chocolate shavings) in an electric blender and blend at a low speed for a short length of time. Pour into a chilled champagne flute, garnish with chocolate shavings, and serve.

Ingredients

• 1 1/2 oz brandy
  1/2 oz benedictine herbal liqueur
  1 oz lemon juice
  1 oz sugar syrup
  5 oz soda water

Pour brandy, lemon juice, sugar syrup and soda water into a frosted glass two-thirds filled with ice. Sprinkle benedictine on top. Serve with straws, and garnish with a cherry and slices of orange and lemon.