Category: Cocktails Recipes

Ingredients

• Kahlua coffee liqueur
  1 dash creme de noyaux
  cream

Pour kahlua half-way in a champagne flute filled with crushed ice. Add creme de noyaux, top with cream, and serve.

Ingredients

• 2 parts rosso vermouth
  2 parts white rum
  1 part maraschino liqueur
  1 piece cherries

Pour all ingredients into mixing glass filled with ice, stir and strain into cocktail glass. Garnish with a cherry.

Ingredients

• 1 1/2 oz white rum
  1 oz amaretto almond liqueur
  1 1/2 oz orange juice
  1 1/2 oz pineapple juice
  1 splash grenadine syrup

Pour the rum, amaretto, orange juice and pineapple juice into a cocktail shaker half-filled with ice cubes. Shake well. Strain into a highball glass filled with ice cubes, and float grenadine on top. Garnish with slices of orange, lemon or lime, and serve.

Ingredients

• 1 oz sweet vermouth
  1 oz dry vermouth
  2 dashes orange bitters

Pour the vermouth and the orange bitters into a mixing glass half-filled with ice cubes. Stir well and strain into a cocktail glass. Garnish with a twist of lemon, and serve.

Ingredients

• 1 oz Kahlua coffee liqueur
  5 oz hot cocoa
  1 tbsp whipped cream
  1 tsp sugar

Combine kahlua and cocoa in an irish coffee cup, and sweeten to taste. Top with cream, sprinkle with grated chocolate, and serve.

Ingredients

• 2 oz brandy
  1/2 oz maraschino liqueur
  1/2 oz pineapple juice
  2 dashes Peychaud bitters

Shake all ingredients well with ice and strain into a martini or cocktail glass. Garnish with a twist of lemon peel and a strawberry, and serve.

Ingredients

• 1 1/2 oz whiskey
  1/2 oz Jagermeister herbal liqueur
  fill with 7-Up soda
  ice cubes

Put a few ice cubes in a highball glass. Add the Jgermeister and Windsor, stir, then fill the glass with the 7-Up and give it a small stir.

Ingredients

• 2 oz Stoli Razberi vodka
  1/2 oz sloe gin
  4 oz Ocean Spray Cranberry-Raspberry Juice
  6 fresh raspberries

Pour the Stoli raspberry vodka, sloe gin, and cranberry-raspberry juice over several ice cubes in a chilled double old-fashioned glass. Add fresh raspberries, garnish with a mint sprig, and serve.