top of page
Jim Welborn Bar Services
Please contact us with any questions
Jim Welborn
302-438-7388
JimWelbornBarServices@gmail.com
and visit
www.JimWelbornBarServices.blogspot.com
for Great Cocktail recipes!
Snap, Crackle, Drop!
The classic tequila shot gets an upgrade.
1 1/2 oz Don Julio Reposado Tequila
7 dashes Angostura bitters
4 twists Freshly ground black pepper
1 Lime wedge
Glass:
Shot
Garnish:
Lime wedge
Pour the tequila into a shot glass. Stir together the bitters and pepper on a saucer until they form a paste and coat one side of the lime wedge with the mixture. Take a bite of the lime and then sip the spirit.
Easter Bunny Shot
Oh No Mr. Bill! Do I Really Want to do this? YES
Turn your cotton-tailed confection into the perfect shot glass with this seasonal treat that will have you rethinking your next Easter basket.
1 Hollow chocolate bunny
2 Fresh strawberries
1 1/2 oz Vanilla vodka
1/2 oz Baileys Irish cream
1/2 oz Heavy cream
1/4 oz Simple syrup
Garnish:
Chocolate shavings
Glass:
Hollow chocolate bunny
Gently remove the ears from the chocolate bunny and set aside. Best to use a very sharp knife and just cut the head off just below the ears as the picture shows. In a mixing glass, muddle the strawberries. Add the vodka, Irish cream, heavy cream and syrup, and shake with ice until well-chilled. Strain into the chocolate bunny. Garnish with chocolate shavings from the removed pieces.
TEQUILA, BLOOD ORANGE and SODA COCKTAIL
What’s even better than a tequila and soda? A tequila and soda with a hit of blood orange juice to brighten the color and flavor in the best possible way.
1 1/2 oz Cazadores blanco tequila
1 oz Blood orange juice
1/2 oz Fresh lime juice
1/2 oz Agave nectar
Club soda
Garnish:
Mint sprig
Glass:
Collins
Combine the tequila, blood orange and lime juices, and agave nectar in a shaker with ice, and shake. Strain into a Collins or Highball glass filled with ice, and top with the club soda. Garnish with a mint sprig.
FROHITO COCKTAIL
Throw a classic Mojito in the blender to get this frozen tropical concoction.
1 oz Mint syrup (recipe below)
4 oz Light Virgin Islands rum
1 oz Lime juice
18 oz crushed ice (about 2 1/4cups)
Garnish:
1 Mint sprig
Glass:
Cocktail
Add 1/4 ounce of the Mint Syrup to each of two chilled cocktail glasses and set aside. Add the rum, lime juice and ice to a blender and blend until a uniform frappé consistency. Divide the mixture evenly between the two glasses and top each with an additional 1/4 ounce of the Mint Syrup. Garnish each glass with a mint sprig.
Mint Syrup
1 cup Fresh mint leaves, tightly packed
3 oz Simple syrup (one part sugar, one part water)
Bring a small saucepan half-full of water to a boil over high heat. Add the mint and blanch until wilted and bright green, about 5 seconds. Strain and add to a blender with the simple syrup. Blend until thoroughly liquefied and strain through a fine-mesh sieve, pressing firmly to extract all the liquid. Refrigerate before using. (Recipe yields about 3 ounces, enough for 6 drinks.)
Hot Apple Toddy
After a day of hitting the slopes and shredding snow, there’s nothing better than a nice warm drink to drive the chill from your bones! Après-ski (literally “after ski”) drinks are warming and comforting, often with a little kick to perk you up. They’re the perfect option to share with that special someone in your chalet, or to enjoy with your friends. And BTW, the is really delicious when sitting on your porch, patio or boat in the South when the temperatures hit 50! BRRRRR!
Boiling water
1 1/2 oz Luxardo Amaretto di Saschira
8 oz Apple cider, piping hot
Heavy cream, shaken until thick but pourable
Cinnamon
Glass: Mug
Fill a 10-oz mug with boiling water. When the mug is hot, pour out the water and add the amaretto and cider. Top with a layer of cream. Use a Microplane to grate fresh cinnamon on top.
Pressing Charges Cocktail
We Gaurantee that this bourbon cocktail will get you out of any sticky situation. Simple, refreshing and light enough for afternoon sipping. Just combine bourbon, ginger ale and soda water with ice, then top with a few dashed of Peychaud's bitters for some extra depth.
2 oz Larceny bourbon
2 oz Ginger ale
2 oz Soda water
2 dashes Peychaud's Bitters
Glass:
Old Fashioned
Garnish:
Lime Twist/Curl
Add bourbon, ginger ale and soda water to an old fashioned glass, quick stir and fill with ice. Float bitters on top.
Please contact us with any questions
Jim Welborn
302-438-7388
JimWelbornBarServices@gmail.com
and visit
www.JimWelbornBarServices.blogspot.com
for Great Cocktail recipes!
CRIMSON KING COCKTAIL
This drink takes the subtle flavors in a Boulevardier and adds dark cherry and bitter roasted coffee liqueur. Spicy Rittenhouse rye and Campari bring balance for a deep and complex cocktail.
1 oz Rittenhouse rye
3/4 oz Campari
1/2 oz Punt e Mes
1/4 oz Cherry Heering
1 barspoon St. George NOLA coffee liqueur
Garnish:
Grapefruit twist
Glass:
Nick & Nora or Rocks
Add all of ingredients into a mixing glass with ice. Stir and strain into a Nick & Nora glass or serve in a rocks glass with a large hunk of ice. Garnish with a grapefruit twist.
ELIXIR BLOODY MARY COCKTAIL
This is the world’s best Bloody Mary recipe.
Old Bay Seasoning
2 oz Square One Organic vodka
1 tsp Dried dill
1 tsp Ground white pepper
1 tsp Celery salt
2 dashes Worcestershire sauce
2 dashes Tabasco Sauce
1/2 oz Elixir Juice (a mixture of olive brine, dill pickle brine and your various other favorite pickle brines...I love Claussen Dill, mmmm)
1 Lemon wedge's juice
1 tsp prepared horseradish
4 oz Tomato juice
Garnish:
Kosher dill pickle
Cooked thick-cut bacon slice
Glass:
Pint
Coat the rim of a pint glass with Old Bay Seasoning. Add the remaining ingredients to a shaker and fill with ice. Shake lightly, you want to mix the ingredients without melting too much of the ice then pour (unstrained) into the prepared glass. Garnish with a kosher dill pickle spear and a cooked slice of thick-cut bacon. Don't use a straw; drink from the rim in order to get a little of the Old Bay with each sip.
Dragon's Bite Cocktail
If bitten, have another, strictly for medicinal purposes of course!
1 1/2 oz Bacardi Dragon Berry Flavored Rum
1/2 oz Bacardi Coconut Flavored Rum
2 orange slices
Glass:
Tom Collins or Highball
Garnish:
1/2 Orange slice and strawberry half
Muddle orange slices in a shaker. Add ice and both Bacardi Dragon Berry and Bacardi Coconut. Shake and strain into iced filled glass. Garnish with orange slice and strawberry
1 1/2 oz. Bacardi Anejo Cuatro
3/4 oz. Punt e Mes
1 oz. brûléed pineapple juice*
1/2 oz. lime juice
1/4 oz. IPA syrup**
1 dash peaty Scotch (Laphroaig)
Glass:
Large Brandy Snifter
Garnish:
Brûléed pineapple
Combine all ingredients except Scotch in a shaker with crushed ice and shake until chilled. Open pour into a large brandy snifter. Top with a little more ice and the peaty Scotch. Garnish with pineapple leaves and a piece of brûléed pineapple.
*For brûléed pineapple juice, slice a pineapple into rings, removing the rind and the core. Set rings on a cooling rack in a cookie sheet or other heatproof surface and pass a torch over them until they begin to blacken. Let cool slightly, flip rings, and repeat. To extract the juice, muddle the rings and then fine-strain the pulp. For the garnish, leave the rind on one of the rings and sprinkle a bit of sugar on before you brûlée it - this gives it a nice caramelized color.
For IPA syrup, add 1 cup of IPA beer to a saucepan and bring to a simmer. When it foams up, add 3/4 cup light brown sugar. Continue to simmer, stirring occasionally, until sugar is dissolved and the mixture has reduced to a syrupy consistency.
Condado
Something New, Something Adventurous, Something Delicious!
Canibal Corpse Reviver
After a night of drinking a Zombie or two or three, this may be the perfect solution!
1 1/2 oz Perry's Tot Navy Strength Gin
1/2 oz Fresh lemon juice
1/2 oz Simple syrup (one part sugar, one part water)
4 dashes Pear brandy
1 tsp Fernet-Branca
Prosecco
Garnish:
1 Lemon half-wheel
Glass:
Collins
Add all the ingredients except the prosecco to a shaker and fill with ice.
Shake, and strain into a Collins glass filled with fresh ice.
Top with chilled prosecco and garnish with a lemon half-wheel.
Rum Rangoon
This powerful cocktail is like an instant Caribbean vacation.
2 oz Banks 5-Island rum
3⁄4 oz Fresh lime juice
1⁄2 oz Clément Créole Shrubb Rum
1⁄4 oz Martinique sugar cane syrup
2 dashes Angostura bitters
1 dash Angostura Orange Bitters
Garnish:
1 Orange wedge
Glass:
Coupe or cocktail
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled coupe or cocktail glass.Garnish with an orange wedge.
Please contact us with any questions
Jim Welborn
302-438-7388
JimWelbornBarServices@gmail.com
and visit
www.JimWelbornBarServices.blogspot.com
for Great Cocktail recipes!
BEET ROYALE
This spin on the Kir Royale gets its rosy hue from an easy-to-make rose-geranium-infused beet juice. Mix it with gin and fresh lemon juice, then top with prosecco for an earthy yet sweet tipple perfect for both cool and warm days in March.
1 oz gin
3/4 oz Rose-geranium-infused beet juice*
1/2 oz Fresh lemon juice
Prosecco, to top
Garnish:
Lemon peel
Glass:
Champagne flute
Add all the ingredients into a shaker with ice and shake. Double-strain into a Champagne flute. Top off with prosecco. Garnish with a lemon twist.
*Rose-geranium-infused beet juice: Slowly heat 1 qt beet juice, 1 cup sugar and 1 to 1 ½ cups dried rose geranium slowly in saucepan on low heat. Simmer for 10 minutes so the sugar is dissolved and the geranium can steep. Let cool and strain.
VIEUX CARRÉ COCKTAIL
The Vieux Carré is pure Old New Orleans and was invented at the city’s famed Carousel Bar. This cognac and rye whiskey cocktail packs a powerful punch and is delightfully complex.
3/4 oz Angel's Envy Rye whiskey
3/4 oz Cognac
3/4 oz Martini sweet Vermouth
1 tsp Bénédictine
2 dashes Peychaud's Bitters
2 dashes Angostura bitters
Glass:
Rocks or Martini
If using a rocks glass: Add all the ingredients to the glass. Fill with ice and stir. If using a martini glass: Add all the ingredients to a shaker filled with ice. Shake and strain into a glass and garnish with a cherry.
Cantaloupe Martini
Fresh, Bright and Delicious!
2 ounces cantaloupe juice*
1 ounces vodka
1/2 ounce ginger liqueur
1/4 ounce mint simple syrup**
a few leaves of fresh mint
Glass:
Martini
Garnish:
Melon balls and mint leaves
In a cocktail shaker filled with some ice, muddle a few mint leaves. Add cantaloupe juice, vodka, ginger liqueur and mint simple syrup. Shake well and strain into martini glass. Garnish with a flag of 3 small melon balls separated by small mint leaves.
*To make cantaloupe juice, puree cantaloupe chunks in blender, strain over wire mesh strainer and reserve liquid.
**To make mint simple syrup, combine equal parts water and sugar (1/2 cup or a cup) in saucepan. Bring to boil, add handful fresh mint, stir. Remove from heat and let mint steep. When cooled, strain and refrigerate.
CUCUMBER FIZZ COCKTAIL
Subtle sweetness and refreshing coolness make this a perfect warm-weather cocktail.
2 oz Cucumber, peeled and roughly chopped
1 1/2 oz Grey Goose La Poire flavored vodka
1/2 oz St-Germain elderflower liqueur
1/2 oz Lemon juice
1/2 oz Simple syrup
Lemonade or club soda
Garnish:
Mint, cucumber slices and lemon zest
Glass:
Highball
In a shaker, muddle the cucumber. Add the vodka, St-Germain, lemon juice and simple syrup, and fill with ice. Shake vigorously and strain into a highball glass filled with fresh ice. Garnish with mint, cucumber slices and lemon zest and top with lemonade or club soda.
Distrito Federal
aka
Tequila Manhattan
Named for Mexico’s largest city, this is an aged-tequila twist on the classic Manhattan.
2 oz Reposado tequila
1 oz Sweet vermouth
2 dashes Orange bitters
Garnish:
1 Lime twist or cherry
Glass:
Cocktail
Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass. Garnish with a lime twist or a cherry.
Window Pane
When you are longing for those spring and summer days and we're not quite there yet....Don't be left out in the rain or snow while sitting cooped up inside and enjoy this delicious cocktail thinking about the days and fun ahead!
1 1/2 oz Michter’s Sour Mash Whiskey
1/2 oz Solerno Blood Orange Liqueur
3/4 oz Fresh lemon juice
1/4 oz Rich simple syrup (two parts sugar, one part water)
5 Mint leaves
Glass: Double Old Fashioned
Garnish: Blood orange wheel and mint sprig
Add all the ingredients to a shaker and fill with ice. Shake hard and pour (unstrained) into a double Old Fashioned glass. Garnish with a blood orange wheel and a mint sprig.
Please contact us with any questions
Jim Welborn
302-438-7388
JimWelbornBarServices@gmail.com
and visit
www.JimWelbornBarServices.blogspot.com
for Great Cocktail recipes!
Tommy Bahama
PIÑA COLADA
Just add a straw Panama hat, hammock and gentle breezes!
2 ounces Bacardi Light Rum
1 3/4 ounces cream of coconut (preferably Coco López)
8-10 pineapple cubes, diced 1"
1 part Seven Tiki Spiced Dark Rum (float)
Glassware
Hurricane
Garnish
Pineapple wedge and orchid
In a blender, blend all ingredients, except for the dark rum, with ice until smooth. Pour into glass. Top, float with dark rum.
STRAWBERRY DAIQUIRI COCKTAIL
The Strawberry Daiquiri is a classic summertime drink. Chill down with this frosty rum concoction.
1 1/2 oz Aged Puerto Rican or Jamaican rum
3/4 oz Fresh lime juice
1 oz Rich simple syrup*
1 Strawberry
6 Ice cubes
Garnish:
1 Orchid and cocktail umbrella
Glass:
Margarita or wine goblet
To make the Strawberry Daiquiri add all the ingredients to a blender.
Blend until smooth and pour into a Margarita glass or wine goblet.
Garnish with an orchid and a cocktail umbrella.
Gin and Tonic,
Barcelona Style
Who doesn’t love a good G&T? Well, the Spanish certainly do. Condé Nast Traveler reported that Spain is home to the biggest gin drinker population (per capita) in the the world. Although this refreshing take on the classic gin and tonic would be great on a hot summer day, we’d be happy to sip on one (or a few) as a pre- or post-dinner libation all year round.
2 ounces Plymouth gin
4 ounces tonic water, chilled
Lemon twist
1 rosemary sprig
Pinch of sea salt
1 caperberry
2 arbequina or other small, mild, aromatic olives
Glass:
Double Old Fashioned, Highball
Place a highball or rocks glass in the freezer to chill. Fill the glass two-thirds with ice. Rub the lemon twist around the rim and drop it into the glass; do the same with the rosemary sprig. Add a pinch of salt to the glass, and drop in the caperberry and olives. Add the gin and use a swizzle stick or spoon to stir. Top with the tonic and serve.
Spazerac
The Spazerac is, of course, a delicious frosty version of the classic Sazerac, calling for rye whiskey, absinthe and lemon juice.
2 1/2 oz Rye whiskey
1/2 oz Simple syrup (one part sugar, one part water)
1 tsp Absinthe
1/4 oz Fresh lemon juice (1/2 tbsp)
3 dashes Peychaud’s Bitters
Garnish: Lemon twist
Glass: Old Fashioned
Add all the ingredients to a blender with just under 1 cup of ice. Blend until smooth and pour into an Old Fashioned glass. Garnish with a lemon twist.
Cucumber Jalapeno Margarita
Bright Refreshing and a Little Bracing!
By the Pitcher!
1/2 cup fresh lime juice
1/2 cup white tequila
1/4 cup orange liqueur, such as Grand Marnier
1/4 cup simple syrup, or more as needed
4 thin slices cucumber
1 jalapeno, halved lengthwise
Ice, for serving
Glass:
Double old fashioned or Margarita
Garnish:
Lime wheels
Salt for glass rims, optional
Mix together the lime juice, tequila, orange liqueur, simple syrup, cucumber and jalapenos in a large pitcher. Chill for at least 1 hour (the longer the margarita sits, the more the cucumber and jalapeno flavors infuse into the drink). Serve over ice in salt-rimmed glasses, if desired.
ROSEMARY & RHUBARB COCKTAIL
Rhubarb’s uniquely tart flavor is an ideal backbone for this complex vodka cocktail.
1 1/2 oz Stoli Gala Applik vodka
3/4 oz Rhubarb syrup
3/4 oz Fresh lemon juice
2 sprigs Fresh rosemary
Garnish:
Apple fan
Glass:
Cocktail
Add all the ingredients to a shaker and fill with ice. Shake, and double strain into a cocktail glass. Garnish with an apple fan on a cocktail pick.
GARDEN GIN & TONIC
This Gin & Tonic is summer in a glass.
1 1/2 oz Beefeater gin
1/2 oz Dolin blanc vermouth
2 dashes Orange bitters
Tonic water
Garnish:
Strawberries, grapefruit and lemon wheels, cucumber slices and a lavender sprig
Glass:
Goblet or large wine glass
Add all ingredients except the tonic to a goblet or wine glass and fill with fresh ice. Top with tonic water and garnish with grapefruit and lemon wheels, cucumber slices, strawberries and a lavender sprig.
Vanilla Raspberry Mint Fizz
1/4 cup fresh raspberries
2 tablespoons sugar
1/4 cup water
1 teaspoon vanilla bean paste (or the seeds scraped from one vanilla bean)
4 ounces Vodka
chilled club soda
Glass:
Doule Old Fashioed
Garish:
lemon slices
fresh mint
In a small saucepan combine the raspberries, sugar, water and vanilla bean seeds. Bring to a simmer, and when the raspberries get soft, mash them with a fork. Continue to simmer for a few more minutes until the mixture slightly thickens and the sugar has dissolved completely. Set aside to cool. Spoon 2-3 tablespoons in the bottom of a glass and then fill the glass with ice cubes. Pour 2 ounces of Vodka into each glass over the ice cubes. Add a lemon slice and a spring of mint and then fill the glass the rest of the way up with cold club soda. Serve immediately with a straw or stir stirrer.
Please contact us with any questions
Jim Welborn
302-438-7388
JimWelbornBarServices@gmail.com
and visit
www.JimWelbornBarServices.blogspot.com
for Great Cocktail recipes!
Lemon Drop Martini
Remember the old-timey hard lemon candy found in homes around the country? This cocktail is the adult equivalent of that childhood favorite. It combines citrus, orange liqueur and vodka for the perfect blend of tart and sweet.
2 oz Vodka
1/2 oz Triple sec
1 oz Simple syrup
1 oz Fresh lemon juice
Garnish:
1 Lemon twist
Sugar
Glass:
Cocktail
Coat the rim of a cocktail glass with sugar and set aside. (Do this a few minutes ahead of time so the sugar can dry and adhere well to the glass.). Add the remaining ingredients to a shaker and fill with ice.
Shake, and strain into the prepared glass. Garnish with a lemon twist.
Appletini
You've heard of the perfect little black dress...This is the perfect little cocktail!
1 oz Vodka
1 oz Sour Apple Pucker schnapps
1 oz Apple juice (optional)
Glass:
Cocktail/Martini
Garnish:
Thinly sliced apple and or cherry
Pour all ingredients into shaker. Shake and strain into glass. For a little more sophisticated look, pour all the ingredients into a chilled glass and "stir" the cocktail to eliminate any bubbles. Garnish with a fan of sliced green apples
French Martini
French Martinis tends to be a little more spirit-forward and complex. It’s sweet and creamy due to the pineapple juice and Chambord black raspberry liqueur. The primary spirit is vodka, though sometimes rum is used instead.
2 oz Vodka
1 3/4 oz Pineapple juice
1/4 oz Crème de cassis liqueur
Glass:
Cocktail
Add all the ingredients to a shaker and fill with ice. Shake, and fine strain into a chilled cocktail glass.
7 and 7
Seven and &-UP
Another Classic....Great flavors and simplicity. This is why this drink has and will be, around for a very long time.
1 1/2 oz Seagram's Seven Crown whiskey
4 oz 7UP
Glass:
Highball
Add the ingredients to a highball glass filled with ice and stir gently.
Royal "Tea"
(Royalty)
If I knew this is what "teetotalers" were drinking, I would have joined them a long time ago! With the soon to be nuptials of Prince Harry and his beloved Meghan Markle , we should do the polite thing and practice sipping tea with aplomb!
2 ounces Earl Grey vodka
3 ounces Earl Grey tea (cold)
Half a lemon, juiced
1 ounce simple syrup (1 part sugar and 1 part water, boiled then chilled)
Fine sugar, for rimming
Glass:
Teacup
Garnish:
Sugared Rim and a lemon slice if desired
Combine the vodka, tea, lemon juice and simple syrup in a teapot with ice and stir. Pour a few teaspoons of lemon juice onto a shallow plate and pour fine sugar onto a second shallow plate. Dip the rim of each teacup into the juice then the sugar. Pour the cocktails into the cups and serve.
Davy Crockett Cocktail
You may be hearing the call of the wild and feel like wearing a coon skin hat after a few of these....but have some respect, after all Davy Crockett served in the U.S. House of Representatives from Tennessee's 9th
district as well as blazing trails as the King of the Wild Frontier!
1 oz peach schnapps
1 oz blue curacao liqueur
6 oz orange juice
Glass:
Old-Fashioned, Martini
Using a mixing glass, mix the blue curacao, peach schnapps and orange juice together. Pour over crushed ice in an old-fashioned glass or large cocktail glass, and serve.
Royal Flush Cocktail
Another delicious cocktail to raise at the blessed nuptials of Harry and Meghan. But practice does make perfect and it is truly delicious....Shall we practice?
1 1/4 oz. Crown Royal Canadian Whiskey
1/4 oz. peach schnapps
3 oz. Cranberry Juice
Glass:
Rocks Glass
Garnish:
Orange peel and a cherry
Combine all the ingredients in a shaker of ice. Strain into an ice-filled rocks glass. Garnish with an orange peel and cherry.
GIN FIZZ COCKTAIL
Love the Tom Collins? Try its frothy, bubbly cousin, the Gin Fizz. The secret to creating the perfect creaminess and froth is to shake, shake, shake—and then shake some more.
1 oz Club soda
2 oz Plymouth gin
1 oz
Lemon juice
3⁄4 oz Simple syrup
1 Egg white
Glass:
Collins
Add the club soda to a Collins glass and set aside. Add the remaining ingredients to a shaker and shake without ice for about 10 seconds. Add 3 or 4 ice cubes and shake very well. Double-strain into the prepared glass.
Whiskey Sour
This 1850s classic predates many of today’s most beloved cocktails, from the Daiquiri to the Margarita.
1 1/2 oz Bourbon
3/4 oz Fresh lemon juice
3/4 oz Simple syrup (1 part water, 1 part sugar)
Garnish:
1 lemon wedge, cherry
Glass:
Rocks
Add all the ingredients to a shaker filled with ice and shake. Strain into a rocks glass filled with fresh ice. Garnish with a cherry and lemon wedge
THE WHITE LADY COCKTAIL
She may look delicate, but this is one strong woman.
2 oz Plymouth gin
1/2 oz Cointreau or Combier
1/2 oz Fresh lemon juice
1 Fresh egg white
Glass:
Martini
Add all the ingredients to a shaker and fill with ice.
Shake, and strain into a chilled cocktail glass.
Boulevardier Cocktail
This classic three-ingredient cocktail is the rye whiskey version of a Negroni.
1 1/2 oz Templeton rye whiskey
1 1/2 oz Carpano Antica Formula
3/4 oz Campari
Garnish:
Orange peel
Glass:
Old Fashioned
Fill a mixing glass with ice, add all of the ingredients, and stir until diluted and chilled for about 30 stirs. Strain and serve up or on the rocks in an Old Fashioned glass. Garnish with an expressed orange peel.
Mango Lime Rickey
Deliciously fresh, sweet and tart!
2 ounces Van Gogh mango vodka
1/2 ounce fresh lime juice
1 ounce mango puree
Siera Mist
Glass:
Double Old Fashioned DOF
Garnish:
Lime wedge and a cherry
Add all the ingredients into an ice filled shaker. Shake and strain into a glass filled with ice. Top off with with Sierra Mist. Garnish with lime and cherry.
Brown Butter Old Fashioned
Nutty, toasty flavor of brown butter in a cocktail? “Old Fashioneds are a staple in the South and particularly New Orleans. Brown sugar lends an earthy sweetness to this drink, whose complexity is in indirect proportion to the effort it takes to whip it up!
4 dashes Angostura bitters
1/4 oz Brown sugar syrup (equal parts brown sugar to water)
1 Orange peel
1 Luxardo maraschino cherry
2 oz Brown-butter-washed bourbon*
Garnish:
Orange peels, Luxardo maraschino cherry
Glass:
Rocks
In a rocks glass, muddle the bitters, syrup, orange peel and cherry.
Add the bourbon and 1 large ice cube and stir. Garnish with an orange peel “rose” by rolling 2 swaths of orange peels with a Luxardo maraschino cherry inside.
*Brown-butter-washed bourbon: Slowly brown 1/2 cup unsalted butter in a saucepan until well-toasted with a nutty aroma. Remove it from the heat and allow it to cool. Pour a 750 ml bottle of Benchmark bourbon (or a bourbon of your choice) into a plastic container, and gently stir in the brown butter. Leave the mixture uncovered until it’s completely cool and the butter has become firm and risen to the top of the container. Freeze mixture, skim off solids, then strain through cheesecloth to remove all solids. Cover with lid, label and date. Bourbon will keep for a few weeks.
Cinnamon Old Fashioned
Three ingredients can produce one incendiary cocktail. Straightforward, spicy and easily shaken into life in a red-hot second by merging Fireball, maple syrup and fresh orange juice.
3 oz Fireball Whiskey
1.5 oz maple syrup (real maple syrup)
3 oz fresh orange juice
Glass:
Coupe
Garnish:
Orange slice/wheel
Juice fresh oranges and make sure that seeds are removed. Mix fireball, maple syrup, and orange juice in a shaker with ice and shake vigorously.
Strain into a coupe glass and garnish with fresh orange peel.
Whipped Sunset Cocktail
Similar in fashion to the Tequila Sunrise, this drink uses grenadine to create a layered effect that is as stunning for the eyes as the drink itself is to the taste buds.
1 1/2 ounces Smirnoff Whipped Cream Flavored Vodka
3 ounces sour mix
2 ounces pineapple juice
1/2 ounce grenadine
Garnish:
Whipped cream
Pour the ingredients (except grenadine) into a cocktail shaker with ice cubes. Shake well. Strain into a chilled cocktail glass. Top with grenadine (it will sink) and garnish with whipped cream.
Mauish Rocker Cocktail
Take a Sip with Sophisticated Style
Are you daydreaming about warm weather and sipping a colorful, fruity cocktail on a Caribbean vacation? This cocktail was a creation of Sammy Hagar—owner of Sammy’s Beach Bar in Maui.
1/2 oz Senior Genuine Orange Curaçao
1 1/2 oz Rum
1 1/2 oz Pineapple juice
1 oz Sweet & Sour mix
Ice cubes
Garnish:
Orange wedges
Glass:
Drinking Jar
Add ingredients to a shaker and fill with ice. Shake well and strain into a glass filled with ice. Garnish with orange wedges.
Lillet-Basil Cocktail
For a bracing drink, Lillet -- an aperitif made with wine -- is shaken with basil, gin, orange juice, and tonic. It's served on the rocks, garnished with more basil, a cinnamon stick, and a cucumber spear.
1 cup ice, plus more for serving
1/2 cup Lillet Blanc
1 ounce (2 tablespoons) gin
2 tablespoons fresh orange juice
1/4 cup loosely packed fresh basil leaves, plus sprigs for garnish
Splash of tonic water
Garnish:
1 cucumber spear
basil sprigs
cinnamon stick
Put ice, Lillet, gin, orange juice, and basil in a cocktail shaker; shake well. Fill a glass with ice; strain mixture into glass. Add tonic water. Garnish with cucumber spear, cinnamon stick, and basil sprigs.
Watermelon Punch
What goes better with Summer and warm weather?
Watermlon of course!
...and besides, ain't it purty!
3 cups seeded watermelon, cut into 1 1/2-inch pieces
1 1/2 cups white vermouth
1 1/2 tablespoons superfine sugar
3 cups crushed ice
Garnish:
Edible pansies
Place watermelon, vermouth, and sugar in a blender; process until watermelon has been liquefied, about 10 seconds. Add ice; process 3 seconds more. Garnish with pansies, and serve in chilled glasses.
The Siesta
The Siesta is a citrusy, tangy tequila creation that receives little of the love that the world shows for tequila cocktails.
2 oz. tequila blanco
3/4 oz. simple syrup
3/4 oz. fresh lime juice
1/2 oz. Campari
1/2 oz. fresh grapefruit juice
Glass:
Martini or coupe
Garnish:
Grapefruit peel
Fill a shaker with large ice cubes. Add all of the ingredients (Any cocktail that contains citrus juice should be shaken, not stirred, so the juice mixes evenly throughout the cocktail.) to the shaker, cover, and shake for at least 30 seconds, until the shaker is cold as all hell. Remove the top and strain the liquid through a mesh strainer, into a glass. Add a grapefruit peel as a garnish. Most siesta recipes will use a lime wedge, but the extra dose of bitterness and aroma from the grapefruit rind is really great!
Antigua Smile Cocktail
A true taste of the Islands!
2 oz. white rum
1 oz. crème de banane
4 oz. fresh pineapple juice
Glass:
Hurricane or DOF
Garnish:
Pineapple wedge, piece of coconut and a marchino cherry
Combine ingredients in a shaker; pour into a 9-ounce glass over ice. Garnish with a pineapple or orange wedge, cherry and coconut.
bottom of page