Category: Cocktails Recipes

Ingredients

• 1/2 shot Midori melon liqueur
  1 shot lime juice
  1 shot vodka
  1/2 shot sweet and sour mix
  10 oz tonic water

In tall glass, mix midori, lime juice, sweet and sour, and vodka. Top off with tonic water and stir well.

Ingredients

• 2/3 oz vodka
  2/3 oz Pisang Ambon liqueur
  2/3 oz dry vermouth
  1/3 oz apricot brandy
  3 oz pineapple juice

Shake and strain into a highball glass filled with crushed ice. Garnish with a mint sprig, and serve.

Ingredients

• 1/2 oz lemon juice
  2 oz orange juice
  2 oz pineapple juice
  1 1/2 oz rum
  1 oz coconut rum
  1/2 oz cherry heering
  1/2 oz grenadine syrup

Shake ingredients with cracked ice. Serve in a 12 oz. glass. Garnish with a cherry and 1/2 slice orange in a tooth pick.

Ingredients

• 1 1/2 oz brandy
  1 oz lemon juice
  1 dash creme de cassis

Pour the brandy, lemon juice and creme de cassis into a cocktail shaker half-filled with ice. Shake well, and strain into a cocktail glass. Garnish with a twist of lemon, and serve.

Ingredients

• 1 1/2 oz Stoli Ohranj vodka
  1 1/2 oz RedRum rum
  4 oz Squirt citrus soda

Combine vodka and rum in cocktail shaker with ice. Shake well and strain into old-fashioned glass with ice. Top off with grapefruit soda and stir gently.

Ingredients

• 1 oz Kahlua coffee liqueur
  1 oz DeKuyper Peachtree schnapps
  milk

Pour kahlua and schnapps into a highball glass. Fill with milk, shake, and serve.

Ingredients

• 2 shots coconut rum
  12 oz Mountain Dew citrus soda

Take an ordinary glass, and put in the two shots of coconut rum. Malibu or coco ribe will work nicely. Then pour in cold/chilled mountain dew, and stir. Adjust ingredient quantities to taste.

Ingredients

• 2 oz tequila
  1 dash salt
  1 slice lime
  1 slice orange
  1 slice grapefruit
  1 slice lemon
  1 tsp grenadine syrup
  fill with Squirt citrus soda

In a cazuela that is made of clay, put ice, salt, lime, orange, lemon, and grapefruit. Add grenadine, tequila, and fill with squirt. Use a straws to shake, and serve.