Cat's Eye

Ingredients:

2 oz. Dry Vermouth
1/2 oz. Yellow Chartreuse
2 dashes Orange Bitters


Procedure:

Shake well with cracked ice.
Strain into cocktail glass.

Orgasm

Ingredients:

1/2 oz. White Creme de Cacao
1/2 oz. Amaretto
1/2 oz. Triple Sec
1/2 oz. Vodka
1 oz. Cream

Procedure:

Shake well with cracked ice.
Strain into old fashioned glass.

Candy Cane

Ingredients

1/2 oz. Cinnamon Schnapps
1/2 oz. Peppermint Schnapps

Procedure:

Combine in a mixing glass with ice.
Stir gently and strain in to a shot glass.

For a party, make a pitcher by combining a 375 ml bottle of each.
Chill the mixture on ice.
Serve in chilled shot glasses.

Sidecar

Ingredients

1 1/2oz. Brandy or Congac
1 oz. Cointreau or Triple Sec
1 oz. Lime or Lemon Juice
(your preference, we like to use lime juice)
Lemon Wedge or Twist
Granulated Sugar

Procedure:

Wet rim of a Cocktail glass and dip in the sugar.
Combine first three ingredients with ice in a cocktail shaker.
train into the cocktail glass.
Garnish with Lemon.

Widow's Kiss

Ingredients:

1 oz. Apple Brandy
1/2 oz. Benedictine
1/2 oz. Yellow Chartreuse
Dash Angostura Bitters

Procedure:

Combine everything in a shaker with ice.
Mix well and stain in to a chilled cocktail glass.

Irish Coffee

Ingredients:


1 oz. Irish Whiskey
1 tsp. Sugar
Coffee

Procedure:

Pour Whiskey and Sugar into a footed mug.
Fill with Coffee.
Stir well.

Limbo

Ingredients:

2 oz. White Rum
1 1/2 oz. Creme de Banana
1 oz. Orange Juice

Procedure:

Combine all ingredients in cocktail shaker with ice.
Strain into a chilled cocktail glass.
Garnish with the banana slice.

Tomato Heaven

Ingredients:

6 medium sized Carrots (peeled)
2 medium sized Tomatoes (seeds discarded)
1 stalk of Celery

Procedure:

Blend in a blender in medium speed for 3 minutes

Enjoy!

Apple Carrot Juice

Ingredients:

6 medium Carrots (peeled)
2 medium sized Apples (skin and seeds discarded)

Procedure:

Put in blender and blend in medium speed for 2 to 3 minutes

Top with ice

Papaya Smoothies

100 grams ripe papaya (Seeds and skin are discarded)
50 grams honey
50 grams shaved ice
80 ml plain yogurt
Juice of 1/2 lime or 1 Calamansi
2 drops pepper/vanila oil


Blend all the ingredients in a blender for 1 1/2 minutes.
Serve with toppings of your choice

Cuba Libre

Rock glass
1 oz Rum
Fill with coke
Garnish with lime wedge (or calamansi)

Preparation:

Pour all liquor or cordials, juice, mix over ice, directly into serving glass in the order as drink recipe lists

4 Godfathers

Ingredients for a 4 Godfathers

Jack Daniel's® Tennessee Whiskey
Johnnie Walker® Scotch Whisky
Jim Beam® Bourbon Whiskey
Jose Cuervo® Especial Gold

Quantities for one drink:

1 oz Jack Daniel's® Tennessee Whiskey
1 oz Johnnie Walker® Scotch Whisky
1 oz Jim Beam® Bourbon Whiskey
1 oz Jose Cuervo® Especial Gold Tequila

Blending Instructions:

Pour the whiskeys and tequila into a whiskey sour glass, stir gently, and serve
Alternatively, pour the whiskeys and tequila over 2 ice cubes, stir, and serve

Serving Glass: Whiskey Sour Glass

Piña Martinique

1 1/2 oz. White Rum
1/2 oz. Cointreau
1/2 oz. Coconut Cream
2 tbsp. Crushed Strawberries
2 tbsp. Crushed Pineapple
1 cup Crushed Ice

Combine all ingredients in a blender. Mix at high speed for 45 seconds.
Pour into a Collins glass. Garnish with a pineapple wedge or strawberry.

Cosmopolitan

1 1/2 oz. White Rum
1/2 oz. Cointreau
3/4 oz. Cranberry Juice
1/4 oz. Lime Juice

Combine all ingredients in cocktail shaker with ice. Shake well and
Strain into a cockail glass, Garnish with a lime squeeze.

Blueberry Smoothie

Ingredients:

1 ripe medium banana
3/4 cup fresh or frozen blueberries
1/4 cup nonfat vanilla yogurt
3/4 cup skim milk
Pinch of cinnamon
1/2 cup crushed ice

Procedure:

Combine all of the ingredients in a blender and puree until smooth.

Yields: 1 Serving


Nutrition information:

Calories 281 kcal
Total Fat 1.3 grams
Saturated Fat .4 grams

Tropical Strawberry Smoothie

INGREDIENTS

* 1 1/2 cups frozen strawberries
* 1 cup frozen pineapple chunks
* 1/2 cup milk
* 1 1/2 cups yogurt
* 2 tablespoons white sugar
* 1 cup crushed ice

DIRECTIONS

1. In a blender, blend the strawberries, pineapple, milk, yogurt, sugar, and ice until smooth

Crab Filled Veggie Bites

12 cherry tomatoes
12 fresh snow peas
1 (6 oz) can crab meat
2 tablespoons reduced-fat cream cheese
1 tablespoon finely chopped green onions
2 teaspoons reduced-fat sour cream
2 teaspoons chili sauce
1 teaspoon lemon juice
1/2 teaspoon prepared horseradish

Procedure:

1. Cut the tops of each tomato; scoop out pulp with a small spoon and discard. Invert tomatoes on paper towels to drain; let stand for 1 - 3 hours.
2. Place 1 inch of water in a saucepan; add snow peas. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry; refrigerate.
3. In a bowl, combine the remaining ingredients; mix well.
4. Using a sharp knife, make a slit down the side of each pea pod. Fill peas and tomatoes with crab mixture.
5. Arrange on a serving platter; cover and refrigerate for at least 30 minutes.

Almond Martini

Ingredients:

• a few dashes amaretto
• 1 1/2 oz. vodka
toasted almonds

Mixing instructions:

Stir vodka and Amaretto with ice in a pitcher.
Strain into a chilled cocktail or martini glass.
Garnish with toasted almonds.

Kentucky Crack

Ingredients

* 1 part Bourbon
* 1 part Everglo
* 1 part 7-up

Mixing Instructions

Shake ingredients in a cocktail shaker with ice. Strain into Collins glass.

Tropical Twister

1 part Midori
1 part Malibu
1 part Gin
2 dashes Sweet & Sour Mix
4 parts white Lemonade/Clear cola

Shake and strained into a chilled glass, top up with clear cola.

Chocolate Martini

1 1/2 shots chocolate liquor
1 1/2 shots cacao cream
1/2 shot vodka
2 1/2 shots half-and-half

Mix all ingredients in a shaker with ice, shake and pour into a chilled cocktail glass.

Mojito

3 fresh mint sprigs
2 tsp sugar
3 tbsp fresh lime juice
1 1/2 oz light rum
club soda

In a tall thin glass, crush part of the mint with a fork to coat the inside. Add the sugar and lime juice and stir thoroughly. Top with ice. Add rum and mix. Top off with *chilled* club soda (or seltzer). Add a lime slice and the remaining mint, and serve.

Banana Berry

1 1/2 oz Banana Cream
2 splashes grenadine syrup
milk

Pour Banana Cream over ice in a highball glass. Fill to the top with milk and add grenadine.

Abracadabra

1 1/2 oz white rum
1 1/2 oz mandarin juice
1 1/2 oz grapefruit juice
1/2 tsp caster sugar

Shake and strain into a double-cocktail glass filled with crushed ice.

Makes 1 serving

Ice Breaker

2 oz. Tequila
2 oz. Grapefruit juice
1 tbsp Grenadine
.5 oz. Triple sec

Mix in a blender over ice and strain into a sour glass.

Knock-Out

1 oz gin
1 oz Scotch whiskey
1/2 oz French vermouth
1/2 oz Italian vermouth
1 tbsp grenadine
ice

In a mixing glass with ice, stir well from the bottom. Strain and serve in a cocktail glass.

Gin and Tonic

2 oz dry gin
1/2 lime
1 ice cube
fill quinine water

In a 12 ounce Tom Collins glass with ice, pour gin and squeeze juice of lime. Set aside strip of lime peel. Fill glass with tonic and stir. Drop peel in glass.

Marguerite

1 1/2 oz dry gin
3/4 oz French vermouth
1/4 tsp curacao
1 dash orange bitters

Stir well with cracked ice and strain into 3 ounce cocktail glass. Serve with an olive.

Gin Fizz

2 oz gin
juice of 1 lemon or lime
2 tbsp sugar
carbonated water

In a mixing glass with ice, combine gin, sugar and juice. Shake 30 times. Strain into a high ball glass and add carbonated water. Drink immediately.

Silver Fizz

2 oz gin
1 tsp lime juice
1 tsp lemon juice
2 tbsp powdered sugar
1 egg, white only
fill carbonated water
ice

In a shaker filled with ice combine sugar, egg white and juices. Add gin and shake with cracked ice. Strain into 8 ounce glass. Fill with carbonated water and serve.

Pink Lady

1 1/2 oz gin
1 tsp grenadine
1 egg, white only
1 tsp sweet cream

Shake well with cracked ice and strain into a 4 oz cocktail glass.

Dry Martini

1 oz gin
1/2 oz French dry vermouth
2 dashes orange bitters
olive

In a shaker filled with ice, combine liquids and stir. Strain into cocktail glass. Garnish with olive.

Monte Carlo

1 1/2 oz gin
3/4 oz creme de menthe
3/4 oz lemon juice
Champagne
ice

Shake well with ice, 30 times. Strain into an 8 ounce glass and fill with champagne.

Gimlet

2 oz gin
3/4 oz sweetened lime juice

Shake with shaved ice. Strain and serve with twist of orange peel.

Bourbon Rose

1 1/2 oz bourbon
1 oz triple sec
4 oz orange juice

Shake with ice. Serve in rocks or highball glass with float of grenadine.

Hot Night

1/3 Gin (1 oz)
1/3 Daiquiri rum (1 oz)
1/6 orange juice (1/2 oz)
1/6 Pollen’s White curacao (1/2 oz)

Shake
Serve in a cocktail glass (4.5 oz)

Blue Hawaii

3 oz. Vodka
1 oz Blue Curacao
1/2 oz. Creme de Coconut
8 oz. Pineapple Juice

On the Rocks - Combine ingredients in a shaker with ice. Mix well and strain into a collins or small hurricane glass filled with crushed ice.

Blended - Combine with a scoop of ice in an electric mixer. Mix well (15 - 20 seconds). Pour into collins or small hurricane glass.

Lava Flow

Lava Flow



3 oz. Light Rum
4 oz. Pineapple Juice
2 oz. Cream of Coconut
1 Banana
1/2 cup Strawberry Puree
1 cup crushed ice

Combine all ingredients in an electric blender with ice. Blend 20 - 30 seconds. Pour strawberry puree into a hurricane or collins glass. Follow with the blended mixture.

Garnish with a pineapple wedge and paper umbrella

Flamingo

1/2 oz apricot nectar liquor
1 1/4 oz dry gin
1/2 lime
1 tsp grenadine

Shake well with cracked ice and strain into cocktail glass.

Rum Cooler

1/2 tsp powdered sugar
2 oz carbonated water
2 oz dark rum
fill carbonated water or ginger ale
cracked ice
orange or lemon peel spiral

Into 12 ounce glass put powdered sugar and 2 ounces carbonated water. Stir. Fill glass with cracked ice and add dark rum. Fill with carbonated water or ginger ale. Insert spiral of orange or lemon peel (or both) and dangle end over rim of glass.(Makes one 12 ounce serving.)

Peggy

3/4 oz French vermouth
1 1/2 oz dry gin
1/4 tsp absinthe
1/4 tsp Dubonnet

Stir well with cracked ice and strain into 3-ounce cocktail glass.

Gin Cooler

2 oz dry gin
2 oz carbonated water
1/2 tsp powdered sugar
fill cracked ice
fill carbonated water or ginger ale
spiral of orange peel
spiral of lemon peel

In a 12 ounce Collins glass combine powdered sugar and 2 oz carbonated water. Stir. Fill glass with cracked ice and add gin. Top with carbonated water or ginger ale. Insert spiral of orange or lemon (or both) and dangle end over rim of glass.

Clover Club

1 oz dry gin
1/2 oz grenadine
1 egg white
juice of 1/2 lemon or lime

In a mixing glass with ice, combine all ingredients.
Shake around twenty five times.
Strain into cocktail glass.

Tropical Itch

1oz. Vodka
1oz. Light Rum
1/2 oz. Orange Curacao or Grand Marnier
3 - 4 oz. Passion Fruit Juice

Combine in a shaker with a cup of ice.
Pour, with ice into a double old fashion or Collins glass
Top with additional passion fruit juice if needed

Screwdriver

1 1/2 oz vodka
4 1/2 oz fresh squeezed orange juice, ice cold
1 tsp lemon juice

Combine in tall glass filled with cube ice and stir.

Piña Colada

2 oz light rum
3 oz pineapple juice
2 oz Coconut cream
ice

Mix in blender and pour into colada glass.
Serve with cherry and pineapple spear.

Daiquiri

1 jigger Jamaica rum
1 lime, fresh squeezed
1 tsp powdered sugar

Shake well with ice. Strain into cocktail glass.

Tom Collins

2 oz gin
juice of 1 lemon
2 tsp powdered sugar
carbonated water

In a mixing glass with ice, combine gin, sugar and juice. Shake 15 times. Pour into an 8 ounce glass. Add soda water to suit.

Floradora

1 lime
1/2 tsp powdered sugar
1/2 oz grenadine or raspberry syrup
2 oz carbonated water
2 oz dry gin
fill carbonated water or ginger ale
cracked ice

Into 12 ounce glass put juice of one lime, powdered sugar, grenadine and 2 ounces carbonated water. Stir. Fill glass with cracked ice and add dry gin. Fill with carbonated water or ginger ale. (Makes one 12 ounce serving.)

Mai Tai

Ingredients:

2 oz. Dark Rum
2 oz. Light Rum
2 oz. Triple Sec
1 oz. Lime Juice
1 oz. Grenadine
1oz. Orgeat Syrup

Garnish: Pineapple & Cherry

Procedure:

Combine ingredients together in a shaker with ice.
Serve on the Rocks in an old fashion glass or High ball.
Garnish with a pineapple wedge & cherry.