Ingredients

• 1 oz sake rice wine
  1/2 oz Chambord raspberry liqueur
  1/2 oz Cointreau orange liqueur
  1 oz orange juice
  1 oz pineapple juice
  2 tsp lime juice
  1/2 oz benedictine herbal liqueur
  1 dash Angostura bitters

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well. Pour contents (including ice) into a highball glass, and serve.

Ingredients

• 1 tsp sugar
  1 1/2 oz rye whiskey
  1 dash Deva absinthe
  2 dashes Peychaud bitters
  2 dashes Angostura bitters
  1 twist lemon peel
  ice

Chill an old-fashioned glass by filling with crushed ice. In another glass mix the sugar with the bitters dissolving the sugar. Add some ice, stirring to chill. In the old-fashioned glass remove the ice and pour in the absinthe coating the entire glass. Remove the excess absinthe. Add the rye whiskey and bitters/sugar mixture. Add the lemon twist.

Ingredients

• 4 oz Champagne
  2 tsp peach brandy
  2 tsp strawberry liqueur
  2 tsp passion-fruit juice
  2 tsp lime juice

Rim a double-cocktail glass with lime and caster sugar. Pour ingredients into the sugar-rimmed glass, garnish with a sugar-dipped strawberry, and serve.

Ingredients

• 2 tsp Kool-Aid Cherry mix
  2 oz Bacardi white rum
  6 oz Mountain Dew citrus soda

Dissolve kool-aid mixture in rum, add mountain dew, and serve.

Ingredients

• 1 1/2 oz cream sherry
  2 tsp light cream
  1 tsp powdered sugar
  1 whole egg
  nutmeg

Shake all ingredients (except nutmeg) with ice and strain into a whiskey sour glass. Sprinkle nutmeg on top and serve.

Ingredients

• 1 oz Midori melon liqueur
  1 oz Cointreau orange liqueur
  1 oz Chartreuse herbal liqueur
  1/4 oz lemonade

Pour the liqueurs into a cocktail glass. Add lemonade, and serve.