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INTRODUCTION
       
       
A MAN WITHOUT WINE IS LIKE
A SUN WITHOUT SUNSHINE
       
Every bartender must have a sound knowledge on the different
kinds of beverages, its origin, method of preparation and alco-
holic  contents,  to  be  able to recommends or sell drinks. This
book  is completes  collections of  the  populars  cocktails,moc-
ktails  and  specials coffees around the world  and  regular bar
menus of most bars,club,hotel and luxury passengers ship.  All
drinks  on  this  books  are  the  highly  recommended and well
known drinks, you can be a good  and  professional  bartender
in  any  part  of  the  world  or in luxury passengers ship if  you
have  guide  for well know drinks that specifically used most of
the bars.   The  book  was  made  to  spread  the  true  and real
popular drinks and can be use as references and to help barte-
nders and none  bartenders in specific drinks to be recommen-
ded  to  any  foreign nationalities.   For the complements of this
book,all informations regarding bartendering and other points
of  beverages  and bar services are included, this is to fully un-
derstand what is the completes  bartendering and needed to be-
come professional bartender & service provider. Become prof-
essional bartender, you need to known beverage product know
ledge, cocktails mixing, merchandising, dealing with guest pro-
blem, cleanliness  and  knowledge   of  cash  register  machine,
micro and  fidelio.  
       
       
U.S.P.H. STANDARD
       
Sanitation   It is the creation and maintenance of healthful. or hygienic conditions.
Standard     Acceptable norm or quality of aproduct of service.
What does U.S.P.H. means? it stands for
    U- United
    S- States
    P- Public
    H- Health
What are U.S.P.H. Standard?
These  are  rules  and regulations defining safe and acceptable
sanitation  and  hygience practices and procedures for the pur-
pose of safeguarding the health of the public.
Who sets regulates these standards and prevention
Center for disease control      
Who should follow these standards?
All Crewmembers/ Hotel employee      
When?     Among crew members/ Hotel employee, always.
Where?     In U.S. water, and other areas coverred by treaties or agreements with other nation or territories.
Why is compliance to U.S.P.H. standards important?
To protect the health of customers and the employee.
       
       
How U.S.P.H  standards are implemented by employee
       
Personal Hygience  
Sanitation and hygiene must start with the employee.
1) Cleanliness    
2) Good Posture  
3) Exercise    
4) Adequate Sleep  
5) Balance Diet  
6) Relaxation    
       
To improve Health  
1) Eat well balance meals
2) Drink sufficient amount of water daily
       
Hygiene Rules    
1) Bathe daily and apply deodorant
2) Brush teeth regularly, Use mouth wash
3) Keep hair clean and maintain aneat hairstyle
4) Wear clothes that fit well
5) Keep your fingernails clean or well manicured 
6) Wear shoes that fit well
7) Be clean- shaved daily
8) Always wash hands. Wash hand for at least 20 seconds:
Before: *Starting your duty
  *Handling raw or ready to eat food
After   : *Using the toilet
  *Handling raw food
  *Handling soiled dishes/glassware
  *Touching your hair,nose or mouth
  *Handling anything something dirty.
       
       
The Three Bucket System
       
This   is   a   procedure  for  washing,  rinsing,  and  sanitizing
where  a  different  bucket  and sponce or mop is used for each
task. In washing for example, one bucket with water and soap/
detergent, is used only for this purpose and will not be used for
rinsing nor sanitizing.  For rinsing,  another bucket with water
only,  will  be  used  solely  for  this  purpose.    A  third  bucket
containing  water  and  a  sanitizing  solution  shall be used for
sanitizing only.  The are color - coded  for  the purpose of easy
recognition  and  minimizing  mistakes.  For  example,  the red
bucket  may  be  assigned  for  washing,  white for rinsing, and
gray  for sanitizing.  The liquid are changed frequently so as to
maintain the consistency of the  solutions.  A litmous paper test
should  also  be  frequently  done  on  the  sanitizing solution to
ensure  its  effectiveness.    The  three  bucket  system   may  be 
expanded  to include the use of three separate sinks for each of
the three task, namely: Washing, Rinsing, & Sanitizing.
       
       
Important points to three bucket system
       
A) The main task  done in this system are:
1) Washing with water and soap/detergent.
2) Rinsing with water
3) Sanitizing with water and sanitizing agent
B) The  use  of  a  different bucket  for each task. This will also
      include a different  sponge or mop for each particular task.
C)Color code the bucket for easy recognition so as to minimize
        mistakes.    
D) This  system  includes  the  use  of  a separate sink for each 
       different task.  
E)Hot /  cold water is used depending on what is being cleaned
    For utencil  or  other food handling tools use hot water. The 
    temperature will defend on the company stardards.
F) Allowable sanitizing solutions are:
1) 5% solution household bleach:    one oz.  For four gallon of
     water or 100 parts chlorine to one million parts water.
2) 5%  solution  quaternary  compounds: two oz. For four gal.
     of water.    
G) Change solution often to maintain consistency.
H) Use  litmus  paper  to  check  sanitizing  solution.   If  paper
      turns blue,  it  is  okay.   If grey,  it lacks concentration and
      needs to be replaced.
I) After sanitizing, drip and air dry or place in dryer.
J) Don't use towel or cloth to take off moisture or water. These
    themselves  are  healthy  homes of  bacteria and viruses and
    twill  negative  whatever  sanitation  process  you had made.
    Sure, this technicque may make your glasses look sparkling 
   clean.. but are they sanitized?
       
       
How other U.S.P.H. Standard are applied in the beverage
       
Items     How to use, handle or maintain
Ready to eat food Handle with gloves
Ready to use garnishe Kept in closed containers and refrigerated or kept in a condiment caddy with plenty of ice underneath
All food items   Stored away from detergents and chemicals.
Fresh Fruits   Place in cleaned and sanitized lexan boxes before being brought up to the bar pantry.
Ice     Handle with scoop or tongs. Placed in covered lexan boxes when in use or being transported.
Ice Bin     When it is suspected to contain broaken glass, empty ice bin, wash, rish and sanitized before using again.
Containers   Wash, rinse, and sanitize (WRS) and air dry before refilling.
Utensils & Glasses WRS and air dry before using
Glasses     Held at 3rd lower part orstem.
Pourers     Soaked in hot chlorinated water before washing. ( once a week).
Blender     Dismantle. WRS and dry. (End of Shift)
Cutting Boards WRS and dry. (End of the shift).
Soda Equipment WRS and dry. (Closing time).
Openned cans   Emtied into cleaned and sanitized plastic containers and properly labeled. Exceptions are milk and cream which must be retained in their original containers and kept refrigerated. Their expiry date must not be greater that the current date.
Beers & Sodas     Stored away from floor in stainless steel pallets & away from entrances & doors.
Ice Machine     Wrs twice a week. All scoops must be on retrator & installed outside the machine. Gaskets must be clean.
Reffrigerators     Temperatures must be taken and recorded twice a day. Must be equiped with thermometers. Rust free and have clean gaskets.
Hand Wash Sinks     Provide with, splash sides if near working area. Paper towel holder & towels . Nail scrubber, soap dispenser with soap.
Cleaning Materials   Mops, brooms, and brushes are to be stored upside down in a clean and sanitized locker and separated from materials used for cleaning  food.
Glasses Washing     Change water frequently, Dismantle, unclog nozzle & WRS and dry at the end of the day, Descale twice a week, Take temperature of wash water twp times a day. Enough stock of soap and rinse-aid at all times. Use phydion paper to test soap level during
Machines     washes. (yellow no soap; orange-right level; red too much soap)
General cleaning     All floors are swept, cleaned & mopped with detergent and rinsed with sanitizing solution, Floor drains and cleaned by removing drain covers, scrubbing with detergent, rinsing and sanitizing before replacing them. 
      Walls, bar counters, ice bins, shelves work tables, beer coolers, garbage cans and walk-in refrigerators need to be cleaned and sanitized daily using three bucket system.
Waste Disposal Separate & covered garbage bins for; Wet, Paper,& Plastic ( burnable); and glass, bottle & cans.
       
       
BARTENDER DUTIES
       
Basic Function
Responsible  for  dispensing,   mixing   and   preparing  drinks
promply  and accurately in accordance to the set standard and
to  provide  courteous  and  efficient service of beverages to all
guest/customers in any bar outlet that may be assigned.
       
       
Duties and Responsibilities
1) To  prepare working area and all mise-en-place such as ice,
     glasses, and other equipment needed for smooth &  efficient
     operations in advance before every operation time.
2) Displays appropriate botttles and glasses done in an artistic
     and  accessable way in display counters to be a  merchandi-
     zing tool in selling.
3) Must   have  a  complete  knowledge  of  all  the  beverages .
     especially  those  listed  in the drink/ wine list of it's contents
     and preparations.
4) Must  be  familiar with the company's service standards and
     the  proper  equipments  to  be  used including garnitures of
     drinks all the time.
5) Must have  complete  knowledge on how to operate the cash
     registered    
6) Must  be  familiar on how to use the glass washing machine,
     the right temperature and the proper chemical to used.
7) Greets, receives  guest/customers in the bar counters and in
     the outlet if so required.
8) Takes  order,  makes  recommendation  or  suggestion  and
     answer questions  regarding  food  and  beverages  and the
     activities of the ship.
9) Must make sure that what is ordered is what is served.
10) Serves  guest/customers  with  proper sequence and timing
      anticipate guest needs and satisfy them all the time.
11) Set and re-set tables and bar counters in accordance to set 
       company standard.
12) Must  maintain  a good  working relation with co-workers,
       superiors and a good public relation image with the guests
       guests or customers all the time.
13) Checks  stock  level of bar supplies and prepare necessary
       requisitions  for  approval  of superior and to obtain same
       from provision store when necessary.
14) Report shortage,losses,spoilage and breakages to superior
15) The  bar  stocks  are  properly  stored, locked and secured
       secured after every operation
16) Prepare  sales  report  in  accordance  to  the  company set
       standard.    
17) To maintain the cleanliness &  orderliness of all equipment
       used  during the operations and of the whole working area
       all the time.  
18) Assist  co-workers,   superiors  in  service  if   so  required
19) Attend regularlly to outlet/department meeting or briefings.
20) Performs other bar related duties that may be assigned.
       
       
BASIC BARTENDER COURSE
       
Two Kinds of Beverages
Beverage  is  any   potable  liquid  which  is  either alcoholic or
alcoholic-free,  derived from the latin word"BIBERE' Its refers
to liquids meants for drinking purposes, classified into the
following categories:
       
1) Alcoholic Beverage-
is any  potable  liquid containing 1/2% to 75 of ethyl alcohol by
volume. Only  ethyl  alcohol  from  spirits  distilled from grain,
grapes,  fruit   and   cane   are  used  for  alcoholic  beverages.
Examples:Wines,Liqueur,Beer,Liquor,are alcoholic beverages.
       
2) Non-Alcoholic Beverage-
is any potable liquid without any alcohol content
Examples:  Carbonated,   non-carbonated   are  non-alcoholic
beverages. (Juices, softdrinks or sodas, mineral water, squash
and coffee are non-alcoholic beverages
       
Types of Alcoholic Beverages
       
Wines      
is  the  product  of  fermented  juice  of  grapes. It is an "alive"
beverage  susceptible  to  change,  the rate of which is variable
due to light temperature, storage, etc.
       
Classification of Wines
Natural still wines  
Sparkling wines  
Fortified wines  
Aromatic wines  
Distilled wines/Spirits
       
Producing Countries
Wine   grapes grow best in the world's temperature zones, bet-
ween the following latitude:  30 to 50 North and 30 to 40 South
of the Equator.     Only very few countries with important vine-
yards lie outside these belts.
Wine  producing  in  order of quality are:  Italy, France, Spain,
Argentina,Russia,Portugal,USA, Algeria, Rumania, Yugoslavia
West Germany,Chile,Ukrane,Hungary, South Africa, Bulgaria,
Greece, Austria, Australia, Brazil, Morocco, Tunisia,  Switzer-
land, Turkey, Israel.  
       
The Grapes    
Although  practically any  of  the eight thousand (8,000) known
varieties  of grapes can be fermented for wine production, only
about fifty (50) produce first-rate wine. All these grapes belong
to  the  species  VITIS  VINIFERA,  cultivated  for thousands of
years in Europe and transplanted two centuries ago to Califor-
nia and, at a later date,  to other countries like Australia.  They
range in color from yellow to green ( white grapes ). and  from
red to blue-black(black grapes).  Red and rose wines are made
from black grapes:their skins color the fermenting juice. White
wine  can  be made from either black or white grapes,  and the
thrick  is  to  draw out  the  juices  before they begin to ferment.
Both white and black grapes  may  be sweet or tart,  and many
change  flavor when fermented,  whichh makes the selection of
grapes  a  great  art.   Some  of  the best known and most used
varieties of grapes are:
       
Varieties of Grapes  
1) Carignan -   This  hot-climate  grapes is used in the south of
France,  Algeria  and California to make robust table wine and
also dessert wine.  
2) Chardonnay(or Pinot Chardonnay) -It is the only grape that
French law permits to be used to make Chablis. It is grown for
Champagne.    
3) Cabernet Sauvignon -  Celebrated  as  the  vine  of the great
clarets  of  Bordeaux,  It  is  also used  in  making fine wines in
Australia and California.
4) Chenin Blanc  -  This  is the only grape permitted in making
the   white   wines  of   the  Loire   Valley:  Vauvray,  Sancerre,
Sanvennieres, Pouilly Fume.
5) Gamay  - Used for making the good red wines of  Beajolais:
however,   the same grape yields only ordinary wine the rest of
France.      
6) Grenache - Widely used in Provence, Lanquedoc and Spain,
it is used in the rose' wines of the Rhone Valley, such as Tavel.
7) Palomino  -  Developed  around  Jerez de la Frotera, Spain.
This grape  is  the basis for the sherry made there and in other
parts of the world.  
8) Pinot Blanc  - Grown  widely in France, Germany and Italy,
it produces dry white wine and is used in some Champagne.
9) Pinot Noir  -Is the grape from which red burgundy is made.
it is also used in the best of Champagne.
10) Riesling  -One of the most widely used grapes in the world.
It produces the great wines of the Rhine and the lesser wines of
the balkan countries.
11) Semillon - This grape produces the classic dessert wines of
Sauterne when over-ripe.In its normally ripened condition, this
grape yields dry white wines,  It is grown in the Graves district
France.      
12) Sauvignon Blanc  -  Cultivated  in  Bordeaux,  this grape is
also used in the dry white wines of Graves and the sweet wines
of Sauterne.    
13) Sylvaner  -  Cultivatedfrom Alsace to Australia. from Chile
to California,this abundant and fast-ripening grape makes fine
light white wines.  
14) Traminer -Widely used  in the Rhine, Alsace and the Italian
Tyrol.  It has a pronounced spicy aroma,  both as a grape and
as a wine.      
15) Zinfandel   -   Most widely planted of all red-wine grapes in
California.    
       
1) Natural Still Wine 
are  sometimes referred  to  as table wine,and are basically the
product  of  grape  fermentation  without  addition  of  sugar or
alcohol. Natural  fermentation s tops  when  there  is  no  more
sugar  to  convert to alcohol or when the alcohol reaches 14%
by volume.   thus,  table wines may have as little as 7% alcohol
but  never  more  than 14%  ( many  table wines, however, are
are  created  by  stopping  fermentation  by  unnatural  means,
such  as  by  heat,  by  adding sulfur dioxide,  and by removing
the  yeast  through  sterile  filtration)  It  comes in three colors:
White, Red , Rose  
Examples:    
       
White Wines    
Chablis, Pouilly Fuisse,Pouilly-Fuisse
Puligny-Montrachet, Macon-Villages, Soave
Verdicchio,Orvieto Classico, Pinot Grigio
Gran Vina Sol, Chenin Blanc,Fume Blanc
Piesporter,Chardonnay,Sauvignon Blanc
Note: The two kinds of   white wine:  Chardonnay and
          Sauvignon Blanc
       
Red Wines    
Chateau Montrose, Chateau Latour,Chianti
Chateau Margaux, Vosne-Romanee, Bardolino
Beaujolais-Villages,Valpolicella, Barolo
Chateauneuf du Pape, Chateau Lascombes
Cote du Rhone,   
Note:  The  two  kinds  of   red wine:   Merlot and
          Cabernet Sauvignon
       
Rose Wines    
Mateus Rose, Beringer White Zinfandel
       
2) Sparkling Wines   
are  considered the king of all beverages.  Undergoes a second
fermentation  inside  the  bottles  which  it  the  sparkle of  these
wines, carbon  dioxide  are  formed,  hence  when  the  bottle is
opened it  effervesce,  bubbles  are  produced  the best example
of this wine is champagne.  The method of making Champagne
was  developed  by  a monk called  Dom Perignon during 18th
century.  One  of  the  very best Champagne  is name after him.
Examples:    
       
Champagne- Queen among wines.
Dom Perignon, Cuvee Cristal Roederer
Krug Grande Cuvee, Taittinger
Peninsula Brut, Moet et Chandon
Veuve Clicquot, Charles Heidsieck
Laurent Perrier, Pommery Brut Royal,
Lanson Black Label  
       
Sparkling Wine  
Asti Spumante,   
Note:  Sparkling wines produced from the region
of  champagne they called champagne. All spark-
ling  wines  produced  outside  champagne  called
sparkling wines.  
       
Wine Tasting Guide  
1) Pour about one ounce of wine into a glass.Raise the glass to
light: twirl it; examine it for color, clarity,  and weight.  Record
your judgements of color, clarity and weight.
2) Twirl  the  wine in the glass and sniff for scent.  Record your
judgements of scent.  
3) Sip the wine.  Slowly roll it around with the tongue to expose
it to all the taste buds. Record your judgements of taste.
4) Swallow   the wine and enjoy the aftertaste. Record your jud-
ments of touch and aftertaste.
       
A) Color      
1) Reddish Brown 7) Light Pink
2) Dark Red   8) Pale White
3) Red     9) White
4) Light Red   10) Golden White
5) Dark Pink   11) Yellow
6) Pink      
       
B) Clarity    
1) Clear and Glowing
2) Cloudy or Dull  
       
C) Weight    
1) Full Bodied    
2) Medium Bodied  
3) Light Bodied  
       
D) Scent      
1) Pronounced    
2) Moderate    
3) Delicate Subtle  
       
E) Taste      
1) Definite Flavor,Mild Flavor, Obscure Flavor
2) Very Sweet,Sweet, Semi-Sweet, Semi-Dry, Dry, Very Dry
3) Very Tart, Tart, Slightly Tart, Mellow
       
F) Touch      
1) Fruit, Nutty, Spicy, Herbetic
2) Rough, Smooth, Delicate
       
G) Aftertaste    
1) Present Strong  
2) Present Weak  
3) Barely Present  
4) Absent      
       
       
The Harmony of Wine to Different
Kinds of Foods
       
Hors d'Oeuvre : Light and dry white wine
Soup   : No  wine  with  soup:   however, certain
      consomme' and turtle  soup are accom-
      panied by a glass of dry sherry.
Fish & Seafood : Dry white wine
Pork & Veal : Dry white wine, light red wine,dry rose,
Chicken & Other : Dry white wine, rose wine or a light red
Fowls     wine.  The choice defends mainly on the
      preparation of the food.
Red Meat   : A full bodied red burgundy.
Game   : A light red wine for light-flavored game
      A  full  bodied  red burgundy for heavy-
      flavored game.
Cheese   : Usually red wine: however,  the English
      cheese  Stilton  is served with a glass of
      port.
Dessert   : Sweet  white  wine  or  dessert wines  or
      Champagne.
Coffee   : Cognac or brandies, or Liqueur or Eau
      de Vie.
Note: Champagne can be drunk throughout the entire dinner.
       
3) Fortified Wines   
are  forttified  with  sugar or  alcohol  content  these  wines are
made  stronger  by  the addition of either these two ingredients.
It contains 14% to 24% alcohol by volume. Examples:
Sherry      
Harvey's Bristol Cream, Dry Sack and Tio Pepe
Port Wines    
Gramhams , Dow Vintage and Tawny Port
Madeira      
       
4) Aromatized Wines
are  wines  that  are  aromatically flavored with the infusion of 
herbs, barks  and peels  in the wine to produce the aroma. The
alcohol content is 15 1/2% to 20%. 
Examples:  Vermouth, Campari
       
Vermouth    
from  the  German  word  WERMUT (wormwood).  A  fortified
red or white wine  flavoured  with  varioes herbs, barks,seeds,
spices etc.  The  principal aromatic agents consist of flowers of
the  shrub  artemis'a  absinthium  also  known  as  wormwood
(the farmore toxic leaves of  the same plant are used in making
Absinthe). The most manufactured aperitif wine is soaked in 40
or more aromatic herbs, fortified with spirits,pasteurized,refri-
gerated,  and thoroughly filtered to give it a hardiness that can
with stand anything except extreme heat.
       
Campari bitters  
An  extract of distilled spirits and herbs,  flavoured and slightly
sweetened  spirits  used  to give  a  distinctive  tang to cocktails
which might otherwise taste too mellow.
       
5) Spirits/ Distilled Wines
are  alcoholic  beverages  containing  a  significant  amount  of
distilled ethanel. The five major source of alcohol of spirits are
grain, plant anf fruit liquors, liqueur and bitters.   Spirits made
from grains include whiskey,  vodka,  grain neutral spirits and
compounded  liquors  such  as  gin  and  aquavit. Good quality
spirits  contain  40 %  to  45 %  alcohol.  They  can  be  served
straight,  on the rock,  highball,  mixed  with  wwater,  ice cold
and  as basic  ingredients of a cocktail.
       
Two Types of Spirits:
       
1) Liquor     
unsweetened, high alcohol content beverages such as  gin, rum
vodka,  brandy, scotch and various whiskeys.
       
2) Liqueur     
also  known   as   cordial,   flavored,   usually  sweet  alcoholic
beverages.   Such  as  Tia Maria,  Baileys, Kahlua,  Creme  de
Banana and more.  
       
Types of Liquor  
       
Brandy      
is the spirits distilled from grapes wine and those distilled from
fruits  are  called  fruit  brandy,  Its  is  aged  in  oak casks are
usually  bottled  at  80 proof ( ameasurement of alcoholic stre-
nght or content).  Brandy  is  expensive  because  ten  barrel of
wine is used in making one barrel of brandy.Examples:Cognac
Cognac, Armagnac, Calvados, other European and  American
Brandies.  Brandy  produced  from  the  region  of  cognac they
called cognac.All brandies produced outside cognac they called
brandy.The different between cognac and brandy is the cognac
can  called  brandy  but  brandy cannot called cognac and they
different processing method;The cognac is a product of double
distillation   and   brandy   outside   cognac   mostly  are single
distillation.    
       
Cognac      
a  brandy  known  for its smoothness and heady dry aroma,  is
produced  only in the cognac region of France.  Cognac, by the
definition  and  by  international  law, is brandy produced from
grapes grown in the district of Cognac.
       
Grape Variety    
By law only 8 varieties are allowed:
1) Folle Blanc   5) Jurancom Blanc
2) St. Emillion   6) Montils
3) Colombar   7) Semillion
4) Blanc Rame   8) Sauvignon
       
There   are  seven  (7)  geographical  divisions,  and  therefore
seven grades of Cognac. They are In order of quality:  Grande
Champagne,Petite Champagne,Borderles, Fins Bois, Bon Bois,
Bois  Ordinaires,  Bois Communes.  Only  the first two,  which
are  the best, will appear on a Cognac's label.
Since  Cognac is a blend,  there can be no vintage years. How-
ever,  most  companies  indicate the relative quality and age of
their  Cognac  with stars  and letters.  The quality of Cognac is
identified by stars or letters marked on the bottle. As follows:
Stars      
* (1 star)                                           - 3  years in cask
**(2 stars)                                        - 4  years in  cask
***(3 stars)                                      - 5  years in cask
****(4 stars)                                    - 6 years in cask
*****(5 stars                                   - 7 years in cask
Letters      
VO Very Old                       - 5 years- 10 years
VSO Very Special Old           -10 years- 15 years
VSOP Very Special Old Pale   -15 years- 20 years
XO Extra Old                      -20 years over
Examples: Luis XVIII, Remy Martin, Hennessy,
                  Martell Cordon Blue and Courvoisier
       
Whiskey      
is distilled  from  a  fermented mash of grain(usually corn, rye,
barley or wheat)  and  then  aged  in  oak barrels.  During the
aging period,  whiskey  obtains  its characteristic amber color,
flavor and aroma. The major whiskey producing countries are
the United State, Canada,Scotland and Ireland. Special distinct
from that of the others.
       
American Whiskey  
fall  into  3  major  categories:  straight whiskey, light whiskey,
and blended whiskey
       
Straight Whiskey  
is distilled from  corn,  rye,  barley  or  wheat(not blended with
neutral grain spirits or any other whiskey) &  aged in charred 
oak  barrel  for  a  minimum  of two  years. There are 4 major
types of straight whiskey:
       
Bourbon Whiskey  
is distilled  from  a  mash of grain containing not less that 51%
corn  and  is  normally  aged  in  4  years  in  new charred oak
barrels.  It  is  amber  in color and full-bodied in flavor.  When
distilled  in  kentucky  it  is  ussually  reffered  to  as   Kentucky
Straight  Bourbon  Whiskey.    Bourbon  is named for Bourbon
Country  in  Kentucky  where this type of whiskey originated. It
is  also  produced  in I ilinois,   Indiana,   Ohio,  Pennsylvania,
Tennessee  and  Misouri.  Examples:  Jim Beam,   Wild Turkey
Old Taylor,   Early Times,   Hiram Walker, Ten High and Old
Old Grand Dad.  
       
Tennessee Whiskey  
is called  sour  mash  whiskey  instead  of bourbon, it is filtered
through  maple  charcoal after distillation, which gives delicate
smoothness  and  flavor.  Sour  mash  is  a spirit  made from a
a  regular  sweet,   mash  brew  mixed  with  some  soured  old
soured  old  mashed  brew  in a ratio of about 2 regular to one
sour.  The  sour  mash gives a heavier body and finer flavor to
bourbon,  lending   it  a  bit  of  sweetness  and  delicacy.  Most
bourbon are sour mash,although their labels may not indicate it. 
Example: Jack Daniels
       
Rye Whiskey    
is distilled  from  a  mash of grain containingnot less than 51%
rye and is  much like bourbon in color but it is different in taste
and heavier in flavor. Examples:Old Thompsons, Fleishman's,
Seagram's 7, Seagram V.O., Canadian Club, Crown Royal
       
Corn Whiskey    
is distilled  from a  mash of grain containing not less than 80%
corn. Corn whiskey is commonly  aged in re-used charred oak
barrels.      
Examples of three categories:
Bottle-in-Bond Whiskey
is  produced   under   united   states   goverment   supervision.
Though   the   goverment   does   not   guarantee  the quality of
bonded  whiskey,  it  does  require  that  the whiskey be at least
4 years old,  taht it be bottled  at 100 proof, that it be produced
in one distilling bythe same distiller,and it be sorted and bottled
at bonded warehouse under goverment supervision.
       
Light Whiskey    
 is   a  new  type  of  american  whiskey  which  is  produced  at
between  160 proof  and 189 proof and stored in used, charred
oak containers  for a minimum of  4  years, Significant charac-
teristic are the ligtness of flavor and smoothness of taste color,
which may vary from clear to amber, is not significant.
       
Blended Whiskey  
 is a blend of one or more strainght whiskies and neutral grain
spirits containing at least 20% or more straight whiskey bottle
at mot less than 80 proof.
       
1) Kentucky Whiskey A Blend
Blended  whiskey  in  which  all  straight  bottled  whiskies  are
are distilled in kentucky.
       
2) A Blend of Straight Whiskies
occurs   when   two   or  more  straight  whiskies  are  blended
together, to the exclusion of neutral grain spirits.
       
3) American Blended Light Whisky
is  a  new  American  whiskey  category consisting  of less than
20%  straight whiskies,  at 100 proof,  and  80%  of  American
American light whiskey.
       
Canadian Whisky  
Blended  whiskies  usually distilled  from  rye, corn and barley.
Produced only in Canada, under goverment supervision. Most
of  the  Canadian  whisky sold in this country is at least 4 years
old. Canadian  whisky  is  80  proof  and  is lighter bodied that
lighter bodied that American whiskey.
       
Scotch Whisky    
is   produced  only  in  scotland.  All scotch blends contain malt
whisky  and grain whisky   ( similar to American grain neutral
spirits)  Scotch  distinctive  smoky  flavor  comes  from  drying
malted  barley over peat fires.  All the scotch imported into this
country  is  at  least  4  years old and is usually 80 or 86 proof.
Scotch  sold  in  the  rest of the world is almost 80 proof. It has
2 kinds: Malt Scotch and Grain Scotch.
       
1) Malt Scotch    
 is  made from 100%  barley malt. The greater amount of malt
gives  it a  heaver  flavor.   Examples:   Glenfiddich,  Glenlivet,
Macallan, Pinch, Glenmorangie, Singleton.
       
2) Grain Scotch  
 is  made  from  malt combined with unmalted barley and corn.
It  is  lighter  or  more  delicate  than  malt  scotch.   Examples:
Passport, Teacher's, Ballantines,  Dewar's ,  J&B,  Cutty sark,
Johnnie Walker, Chivas Regal, Swing, Royal Salute.
       
Irish Whiskey    
 is produced only in Ireland. Like scotch, it is a blended whisky
containing both barley malt whiskies  &  grain whiskies.Unlike
Unlike scotch, however,the malt is dried in coal fired kilns and
thearoma of ther fires  does not reach the malt,  Irish whisky is
heaver & more full-bodied than scotch and is usually 86 proof.
Example: Jameson, Old Buslmills.
       
Rum      
is  distilled  from the fermented juice of sugar cane, cane syrup,
and  molasses  at  less than 190 proof(160 proof New England
Rum) and bottled not less than 80 proof.It isaged in uncharred
barrels  where  it  where  it  picks  up very litttle coloring; dark
rums  often  have  caramel added to them for color. Most rums
are   blends  of  severral  aged   rums,   ranging   from  heavy,
pungent types to light, brandy like varieties selected for special
aroma, flavor and odor.
       
1) Light Bodied Rums
dry with only a very slight molasses flavor,available in 2 vari-
eties; White  and  Gold label (or Light and Dark),  the Gold or
Dark is alittle bit sweeter with a more pronouced taste.
       
2) Heavy Bodied Rums
darker  and  sweeter  and  has  a  pungent  bouquet,  body and
flavor;  these rums are distilled by a different and slower ferm-
entation  process  which  allows  more  time  for a fuller, richer
molasses  like  body  to  develope.  Examples: Barcardi, Mount
Gay, Myer's, Captain Morgan, Havana Club
       
Gin      
distilled  from  grain  and  receives  its  flavor and aroma from
junifer  berries  and  other aromatics such as coriander, orris,
lemon peel,  etc;  it  is  colorless,  but some brands may have a
golden color because of the aging process in the barrels. Every
gin producer has its own special  recipes.  Gin sold around the
world at 80 proof is bottled in this country at proofs varying
from 80 to 94 proof.  
       
1) Dry Gin    
merely signifies that the lacks sweetness
       
2) Vacuum Distilled Gin
distilled  in a  glass lined vacuum still at low 90 degree fahren-
heit capturing only the light,volatile flavor and aromas without
the bitterss found in some gins.
       
3) London Dry Gin  
originated  in  England  and  now  considerred as generic term
and  may  appear  on  American  made  gins  as well. Dry gins
from England are inclined to be little heaver bodied.
       
4) Golden Gin    
dry gin aged in wood where it acquired its golden color.
       
5) Holland, Geneva, or Schiedam Gins
are  importanted  from Holland,  where gin originated and are
highly flavored and rick in aromatic oils;   they do not mix well
with other ingredients in cocktails.
       
6) Old Tom Gin  
       
is an English gin that has been sweetened with sugar syrup.
       
7) Old Tom Gin  
is  a  sweet  gin usually  flavored  with  orange,  lemon or mint.
Examples: Gordon Gin, Beefeater, Tanqueray, Bombay
       
Vodka      
most  versatile  of  all  alcoholic  beverages, highly refined and
filtered  liquor  distilled   at or above 190 proof,   bottled at not
less  than  110 proof.  It  was  originally  made in Russia, from
potatoes,  but  in  the  U.S.,  it  is  ussually distilled from grain,
primarily  corn  and  wheat.    The  subtle  differences  between
various  vodkas  result  from  the  types  of  grain used and the
distilling  and  filtering  processes  employed.    Most American
Most American vodkas are filtered through activated charcoal.
is  not aged, it is colorless and virtually tasteless and odorless.
juices,   carbonated   beverages  and  other  ingredients  where
       
1) Flavored Vodka  
an American originated product. Excellent straight or in mixed
drinks,  it  has been sweetened and flavor, usually with orange,
lemon, lime mint, or grape. It is usually bottled at 70 proof.
       
2) Flavored Vodka  
a  polish  vodka  in  which  a  bit of  special  "buffalo" grass is
steeped.   This  European  grass  gives the vodka a light yellow
color  and  a  slight  aromatic bouquet. It can be made at home
by  buying  buffalo grass from a herb company and it in vodka
Examples:   Absolute,   Smirnoff,   Stolichnaya, Finlandia, Skyy
                   Vodka, Belvedere Vodka, Gordon Vodka.
       
Tequila      
is the national drink of Mexico, distilled from the fermented sap
of century plant,  a type  of  cactus ( Maquey  or Mascal Plant).
Examples: Jose Cuervo, Two Fingers, Sauza, Camino Real.
       
Aquavit      
made  from wheat,  potatoes and various spices, distilled in the
scandinavian  countries  mainly  Denmark  and  Sweden.   It is
serve very cold.  
       
Arrak      
made  by  distilling  fermented rice, plant shoots and molasses.
The main producing countries are Indonesia,China, and South
America.      
       
Liqueur      
also  known  as  cordials,  are  compounded spirits flavored in
various  ways.  It  is  drink  based  on a spirit or fine alcoholic,
with  added  sugar  syrup  and  aromatic  substances   (  fruits,
plants,  flowers )  which give its characteristics taste. The  pre-
paration  generally  consists  of  simply  mixing  the ingredients
and  allowing  them  to  stand.  It is produced mainly in France
and Holland. Examples:
Cointreau - France. Flavour of orange rind.
Curacao - Flavor of orange
       
Beer      
is  a  brewed  and  fermented  beverage made from malt barley
and  other starchy cereals flavor with hops. Beer is the generic
embracing all malt beverages.
       
Types of Beer    
       
1) Stout      
a brew similar to porter but got its name by being more"stout"
that  is higher in alcohol content that porter.  it is top fermented
and has a dark color,  acquired from roasted unmalted barley.
It  has  more of a hoppy taste than either porter or ale. It has 2
kinds: Dry and Sweet stout.
       
2) Dark Beer    
has a rich and creamy taste which has a dark color and pron-
ounced flavor from malt sprouts roasted at high temperatures
       
3) Lager      
bottom fermented brew,bright,clear,light bodied sparkling beer
Pilsener  is a term used universally on light labelled beer, these
are bright, light lagered beer
       
4) Pasturized    
beer  have  under gone  pasteurization  ( exposing them to 140
degree to 150 F/ 160 degree F.  in order top kill bacteria which
cause spoilage) before tehse are packaged.
       
Dessert Wines    
can  be  distiguished from ordinary wines by their sweeter taste
and  their  higher  alcoholic  content.  These  wines  come from
southern  countries  such  as  Portugal,  Spain,   Italy,  Greece,
Hungary and Southern France.
       
Types of Dessert Wines
       
1) Port      
is  a  sweet  wine from Portugal, which can also be taken as an
aperitif and used in the preparation of many foods.
       
2) Sherry      
is  drier  and  stronger and is fortified with spirit. A true sherry
may only come from the jerez area of Southern Spain.
       
Aperitifs      
aromatized  wines  that  stimulates  the  apetite under 40 proof
thrist quenching  and  refreshing  drink  taken  before meals to
improve the appetite.
       
Types of Aperitifs  
       
1) Vermouth    
is  made  on  the basis of a sweet or dry wine in which selection
of  aromatic  herb  is  infused.  Its alcohol content is from 16%
to 18%      
       
2) Bitters      
are wine based drinks, in the same way as vermouths. Various
plant and roots are steeped, noted for their tonic and stimulant
properties. Its alcohol content is 17 % to 30% .
       
3) Anises      
are  aniseed  based  drinks  used  in place of absinthe, which is
now forbidden.  The alcohol content is 45 % and this should be
stated on the label.These are always served  w/ very cold water
       
Mixed Drinks or Cocktails
       
Cocktails      
are well iced mixed drinks based with liquors,  with special fla-
voring  or  coring  agents.   It  should  have  a distint alcoholic
flavor,  but should not over power the drink.  A cocktail should
stimulate  the  mind  by inducing relaxation and providing over
all  comfort  and  enjoyment  to  the  drinker  while pleasing the
palate and the eye.  
       
       
CLASSIFICATION OF DRINKS
       
Drinks  may  be  classified  into  six   categories, each having a
general concept associated with its preparation. A basic know-
ledge  of  these  methods  is  helpful  to  understand  the specific
recipes used to prepare the drinks.  Below shows you a simpli-
fied list of the categorized drinks,their preparation method and
asome examples ready.
       
1) Straight Shots  
A  straight  shot  means an ounce of liquor served as is, No ice
added spirits or garnishings.  The glassware will be dependent
on the type of liquor served:
Liquor---shot glass  
Cordial---cordial glass
Brandy & Wine ---snifter
Liqueur---snifter or cordial glass
Examples: Tequila, Brandy, Scotch, Vodka.
       
2) Rock Drinks  
A  rock  drink  is a straight liquor served with ice cubes. These
drinks are served in  rock glass, which is normally small since
it  is  designed  to  serve  only  without  a  mix.   A mix is a non-
alcoholic beverage used to flavors liquors.  
Examples: Scotch on the rocks or any kind of liquor &  liqueur
       
3) Highball Drinks  
A basic mixed drink(single liquor &single mix)can be refferred
to  as  a highball  drink  and is served in a highball glass. This
highball  glass  is  slightly larger than the rock glass to be able
to  accomodate the added mix. The standard mixeds are water,
soda,  tonic water,   ginger ale,   cola,   lemon-lime   soda, and
fruit juices.    
Examples: Vodka tonic, Rum coke, Screwdriver.
       
4) Tall Drinks    
Any drink  requested  " Tall"  is served in a tall highball glass.
This  glasses is slightly larger that a standard highball glass to
accomodate the added mix.    A guest who prefer a lighter dilu-
tion will normally order drinks tall.
Examples:      Tall Scotch and Soda,   Tall Bourbon and Water,
                      Tall Gin Tonic.
       
5) Stirred Drinks  
These  are  drinks  where  in  the  ingredients  are  chilled  and
mixed  by being stirred with cube ice.  The ingredients are then
strained into the appropriate glass.
Examples: Martini, Manhattans, Rob Roys, Gimlets.
       
6) Blended Drinks  
Drinks  are prepared in the blenders when  heavy thick texture
is desired.  No  strainer  is  used  with  the blender because the
ingredients  are actually blended together with the ice to form a
slushy type of cocktail.
Examples: Mango Daiquiri, Frozen Margarita, 
       
       
BAR AND BEVERAGE SERVICE
PROCEDURES
       
Bar Outlets Preparation
1) Check and refill bar fridge with adequat stocks.
2) Check the fridge temperature must be 40 degrees F.
3) Clean and arrange bar glasses and bar tools.
4) Clean and arrange spirits,liqueur and mixers.
5) Prepare Ice cubes, Crushed and Garnishes.
6) Check  and  ready   all  machines ( Coffee,  Blender, shaker,
     ice , glass,  draftbeer  machine  and  other equipments
7) Open all lights curtains, set -up ashtrays, bar menus etc.
       
A) Service Philosophy
The  bar  and  beverage  outlets  shall  be  know for its prompt
courteous  and  professional  service  to  any guest at all times.
Use the best and correct liquors,  the freshest garnishings, and
the glassware shall always be clean aand appropriate.Do your
best to be caring and  responsive to ensure that guests experie-
nce total personalized beverage service.
       
B) Taking Orders  
When you take the guests order,   you are actually initiating the
beverage service.     How you present yourself and the way the
order  is  taken  can  make  the  a  difference  in sales and their
impression  on  your  bar.  The  procedures listed on this book
may  be  used  as  a guide  wheever  you take a guests order to
ensure prompt and professional service.
       
C) Drink Preparation
Once  the  orders  have been received, the drinks are then pre-
pared at the bar. Serving clean,   visually appealling and appe-
tizing drinks.    
       
Glasses      
1) Use appropriate  glassware. Somehow, a guest may feel it is
the wrong drink if the drink is served in a different glass.
2) Check  the  cleanliness  of the glassware. Residual detergent
and grease leaves beer and other drinks tasting flat.
3) Wipe w/  a clean napkin any spillage on the side of the glass.
       
Liquor      
1) Always use the correct liquor&mixes when preparing drinks
2) If you need to substitute a brand of liquor, ask the guest first
3) Avoid   unnecessary  spillages  by  pouring  carefully  in  the
in the mouth of the glass.
4) Replace cap of liquor bottle immedieately after use.
       
Garnishings    
1) Always use the best,   freshest and correct garnishings when
prepararing drinks.  
2) Discard  those  that  are damaged,  deformed, or those with
spots or holes.    
3) After prepararing them,  place in a garnish container on top
of crushed ice to maintain their firmness.
4) Use appropriate garnishings and be consistent with them. If
a drink's  appearance changes,  the guest  might think that you
have changed the ingredients.
       
D) Serving the Drinks
Serving  the  drink to the guest may be classified into two: Ser-
ving  a  drink  prepared at the bar and pouring drinks in front
of the guests.  The following shows basic methods and skills in
carring out these task.
       
Serving Bar - Prepared Drinks
1) When  carrying  drinks  or glasses  to  and  from  the  table,
always use a bar tray.
2) Serve all drinks from the right or in front of the table, whic-
hever is more convenient for the guest and the server.
3) Never serve across the table.
4) The  bar  tray  should  rest  on  one  hand  while  drinks are
served with the other, it should never rest on the table.
5) Whenever  possible,  serve  in  a clockwise direction around
the table. walking forward.
6) Serve ladies first.  
7) Always serve with a coaster or napkin,  except when serving
wine by the bottle.   The  bar logo should always face the guest.
8) Place  the  drink on top of the coaster with the garnish to the
left of guest.    
9) Handle glasses by the base or stem, not by the rim.
10) Always serve carbonated beverages with drinking straws.
       
Pouring drinks in front of the guest
1) Pour drinks like beer and wine in front of the guest
2) When  pouring drinks from the bottle, turn the bottle slightly
towards the right to avoid spills on the table cloth or the guest.
3) When pouring the liquor,never alloww the lip of the bottle to
touch the glass.  
4) When the service calls for ingredients to be mixed in front of
the guest,  pour  the measured liquor in the proper glass,  then
add the proper amount of mixers requested by the guest.
5) When "  on  the  rocks"   drinks are prepared in front of the
guest pour the liquor over the ice in the glass.
       
Serving Wines    
       
Storing Temperature
50 degrees F. to 55 degress F - as normal storing temperature
70 degress F. - Wine to be stored up to 5 years
65 degress F. - Wine to be stored up to 15 years
60 degress F. - Wine to be stored exceeding 15 years
       
Serving Temperature
40 degrees F.  to  50 degrees F. - White wines and Champagne
63 degrees F.  to 66 degrees F.  - Red wines and fortified wines
       
Presenting The White Wine
When  a  guest  asked  for  white wine, the waiter or sommelier
should  obtain  the  bottle from the service bar, set it into an ice
bucket,  cover  it with a  clean folded  napkin and bring service
into  the  dining  room, but  the  wine  bucket  to the right of the
person who ordered the wine.   The  waiter  or sommelier then
takes  the  bottle  out  of  the  bucket and presents it to the guest
with the label uppermost.  The host has an opportunity to veri-
fy  the  correctness  of his order.  This bottle presentation is an
important  part  of  wine service and should not be overlooked.
If  the  sommelier  misunderstood  the guest and brought in the
wrong  wine  to  which the guest will later object. Furthermore,
this bottle--presentation ceremony shows courtesy to the guest,
regardless  of  his  knowledge  about  wines,  and  adds  to  the
atmostphere of the dining room.
       
Presenting The Red  Wine
       
Wine Glasses    
Set the  correct  glasses  on  the  table  before opening the wine.
For white wine,,  several types of stem glasses can be used.and
red  wine  must be the right and exactly glasses.  For elaborate
service  the  glasses in which white wine is to be served should
have been previously chilled.
       
Opening The Wine  
The  opening  of  the wine bottle begins with removal of the foil
around  the  cork and neck of the bottle.  The foil should be cut
with  a  knife  well  below the lip of the bottle and not ripped off
with  a  fingernail.  Older wines are often a bit moldy below the
foil at the top of cork. Wipe the bottle top and cork with a clean
napkin.  Set  the  corkscrew  into  the cork  and turn it carefully
straight  into  the  cork, using  only  moderate presure.  Since a
cork  break  easily,  it  is important that the corkscrew turns in
straight, rather  at  an  angle,  to avoid broken cork bits falling
into the botttle.  
       
Pouring The Wine  
Before  pouring any wine, wipe the open top of the bottle with a
clean  napkin  to remove  any cork grains or other impuritties.
The sommelier should pour about a ounce into the glass of  the
host (or whoever ordered the wine) so that he/she can approve
the wine.  Hold  a  towel  in the left hand when serving the wine
and  use  it to wipe the bottle.  Do not wrap the bottle in a towel
since  the passengers usually wishes to see the label of the wine
they  are drinking.  When the host has approved the wine, pour
wine 1) for a couple, the lady; 2) for a group, the person sitting
to the host's right. Proceed around the table counter clockwise,
filling  the  host's  glass  last.  Wine glasses should not be filled
more than two thirds full. This gives the drinker an opportunity
to  savour  the  wine's  aroma within the enclosure of the glass
before sipping it.  
       
       
DEALING WITH GUEST
COMPLAINTS
       
Procedures   Your Responce
1)Maintain eye contact Look at the guest's eyes in an apologetic yet concerned manner.
2) Listen     Listen with your ears and heart, and listen with your eyes as well.
       
3) Empathize   "I am terribly sorry, Mr. Espino....
4) Gather facts   " May I please check back with you again, sir? You would not like flowers on your table?
5) Explore solutions "May I then remove the flowers noww, Mr. Espino?
   and take action  
6) Offer assurance "I am really sorry, sir, and I will make sure this will not happen again"
It is  equally impotant to thank the  guest for bringing the prob-
lem to your attention.  Assure the guest that it will be noted and
that it will reported to management.
       
       
BAR EQUIPMENT
       
Bar Tools      
Ashtray      
Bar Stirer    
BarSpoon    
Blender      
Can Opener    
Caraffe      
Champagne Stopper  
Cutting Board    
Decanter      
Electric Shaker  
Garnished Container
Glass Pitcher    
Ice Box ( Plastic Igloo)
Ice Bucket    
Ice Shovel    
Ice Tong      
Jigger      
Measuring Cup  
Measuring Spoon  
Mixing Glass    
Muddler      
Paring Knife    
Speed Pourer    
Standard Shaker (3 pcs shaker)
Strainer      
Strawholder    
Wine Basket    
Wine Bucket    
       
       
Bar Glasses    
All Purpose Wine Glass
Beer Mug      
Brandy Glass    
Champagne Flute  
Champagne Saucer  
Collins Glass    
Highball Glass  
Irish Coffee Glass  
Liqueur Glass    
Margarita Glass  
Martini Glass    
Old Fashioned Glass
Pilsner      
Poco Grande Glass  
Port Wine Glass  
Sherry Glass    
Shooter Glass    
Sour Glass    
       
       
BAR SET UP  
       
Basic 7 Spirits Bar Set Up
Bourbon      
Brandy - Cognac & Brandy
Gin       
Rum - Light & Dark  
Scotch - Blended  
Tequila - White  
Vodka      
       
Other Spirits    
Armagnac    
Canadian Whiskey  
Citrus Flavored Vodka
Russian Vodka    
Single Malt Scotches
Spanish Brandy  
Whiskey - Blended and Irish
       
Basic Liqueurs  
Amaretto   - Almond-flavored liqueur from Italy
Baileys   - Whiskey/mint-flavored from Ireland
Blue Curacao - Orange-flavored
Creme de Cacao - Chocolate/vanilla-flavored from France
Crenme de Menthe   - Mint-flavored from France
Grand Marnier - Orange/Brandy-flavored from France
Kahlua   - Coffee-flavored from Mexico
Tia maria   - Coffee-flavored liqueur from Jamaica
Triple Sec - Orange-flavored
       
Other Liqueurs  
Abricotine - Apricot/brandy-flavored from France
Advocaat   - Egg.Sugar.Brandy-flavored, Holland
Anisette   - Anise-flavored ,France,Italy,Spain
Apricot Brandy - Apricot-flavored
B & B    - Mixture of benedictine & brandy,France
Benedictine - Herb-flavored liqueur from France
Blackberry Brandy   - Blackberry-flavored
Chamboard - Raspberry-flavored from France
Chartreuse  - Herb-flavored from France
Cherry Brandy - Cherry-flavored from Denmark
Cointreau - Orange-flavored liqueur from France
Creme de Bananas   - Banana-flavored
Creme de Cassis - Black currants-flavored from France
Creme de Noyaux - Almond-flavored liqueur from France
Creme de Vanille - Vanilla-flavored, France, Holland
Drambuie - Scotch-based herbal,honey, Scotland
Florenza   - Hazernuts-flavored from Italy
Frangelico - Hazelnut-flavored liqueur, Italy
Galliano   - Herb-flavored yellow liqueur, Italy
Goldwasser - Herbal-flavored from Germany
Irish Mist   - Whiskey-based liqueur, Ireland
Keuck   - Coffee-flavored liqueur from Turkish
Kirsch   - Cherry-flavored from Alsace
Kummel   - Caraway-flavored from Germany
Malibu   - Coconut/rum-flavored from USA
Maraschino Liqueur- Maraschino cherry-flavored, Italy
Midori   - Honeydew melon-flavored, Japan
Monin   - Lime-flavored liqueur from France
Ouzo   - Anise-flavored liqueur from Greece
Pasha     Coffee-flavored liqueur from Turkish
Peach Brandy - Peach-flavored liqueur
Peppermint Schnapps- Peppermint-flavored from Germany
Peter Heering - Cherry-flavored liqueur from Denmark
Prunelle   - Plum-flavored liqueur from France
Rumple Mintz - Peppermint-flavored from Germany
Sabra   - Orange and chocolate-flavored, Israel
Sambuca   - Liquorice/neutral spirits, Italy
Sloe Gin   - Sloeberries-flavored
Southern Comfort     - Peaches-flavored liqueur from USA
Vandermint - Chocolate &  mint-flavored,Netherland
Yukon Jack - Strong,amber-colored liqueur, Canada
       
Beers      
Lager      
Porter      
Stout      
Ale      
       
Wines And Fortified Wines
Blush Wine    
Campari      
Port Wine    
Red Wine      
Rose Wine    
Sherry Wine    
Vermouth - Medium, Sweet & Dry
White Wine    
       
Mixers      
Beef Bouillon    
Coconut Cream  
Coke      
Cranberry Juice  
Diet Soda      
Fresh Lemon Juice  
Fresh Lime Juice  
Ginger Ale    
Grapefruit Juice  
Mango Juice    
Orange Juice    
Pineapple Juice  
Soda Water    
Sprite      
Tomato Juice    
Tonic Water    
       
Condiments    
Angostura Bitters  
Cinnamon Sticks  
Eggs      
Grated Nutmeg  
Grenadine Syrup  
Ground Black Pepper
Ground Cinnamon  
Heavy Cream    
Iodized Salt     
Light Cream    
Orange Bitters    
Orgeat Syrup    
Peychaud Bitters  
Rose's Lime Juice  
Superfine Sugar  
Tabasco      
Whole Cloves    
Worscestershire Sauce
Bananas      
Celery Stick    
Cocktail Olives  
Cocktail Onions  
Cucumber    
Fresh Mint    
Lemon Wedge/ Slice/ Twist
Lime Wedge/ Slice/ Twist
Maraschino Cherries
Orange Slice    
Pineapple Slice  
Strawberries    
       
BARTENDER DUTY GUIDE
       
Opening Bar Outlet:
1) Get the bar keys from the bar office
2) Check bar bulletin board and informations
3) Open the bar outlets
4) Check fridges bar stocks and refill
5) Prepare mise-en-place suchh as:  Bar tools,
     Glasses, Garnished and spirits.
6) Set up tables, chairs, ashtrays and bar menus
7) Open the bar lights inside and outside the bar
8) Set up bar display and cocktail of the day
9) Check bar outlets curtain and promotion
10) Check bar utilities, waitresses reporting time
11) Informed all not available items to servers
12) Open and ready the NCR machine or Micro
13) Received order from waitresses
      serve is being followed.
       
Closing Bar Outlet:  
1) Compile all bar check and make bar report
2) Segregate all charges for management, staff 
     customers and concessionaire.
3) Reading the NCR machine or Micro
4) Ready the bar report to be check by the
     supervisor/ head bartender or bar manager
5) Conduct daily bar inventory reports
6) Check and make requisition for tommorow
7) Refill all fridges inside and outside the bar.
8) General cleaning of bar outlets
    including fridges ,coffee machine, ice machine
   glass washing machine, floors, equipments,
   glasses, table and chairs.
9)Close the bar and check all machines
10) Submit bar checks and reports to accounting
11) Surrender bar keys to bar office and report to
bar manager any proble encountered

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

COCKTAILS
       
A-1
       
1 69    
  30 ml Bourbon
  15 ml Kahlua
  15 ml Baileys
Glass     Old fashioned Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a old fashioned 
  over ice cubes.
Garnish None    
       
2 747 (SEVEN FOUR SEVEN)
  15 ml Kahlua
  15 ml Amaretto
  15 ml Baileys
Glass Shooter/Liqueur Glass
Method Layer 123  
Preparation In a shooter glass pour step 1,2,3
Garnish None    
       
3 1800 CARAT
  GOLDEN RITA
  30 ml Tequila gold
  10 ml Triple sec.
  10 ml Grand marnier
  30 ml Margarita mix
Glass Margarita Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a salt rimmed
  Margarita glass
Garnish Lime Wedge & Orange Slice
       
4 50--50  
  45 ml Dry vermouth
  45 ml Gin
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Green Olive  
       
5 52  B. J  
  15 ml Kahlua
  15 ml Baileys
  15 ml Grand marnier
  15 ml Bombay gin
Glass Shooter/Liqueur Glass
Method Layer    
Preparation In a shooter/liqueur glass pour step
  1,2,3,4. Flame on the top
Garnish None    
       
6 57  CHEVY
  30 ml Vodka
  15 ml Triple sec
  60 ml Lemon juice
  15 ml Blue curacao
Glass Margarita Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a margarita glass
Garnish Lemon Wedge  
A
       
7 A DAY AT THE BEACH
  30 ml Vodka
  10 ml Peach schnapps
  10 ml Amaretto
  60 ml Cranberry juice
  60 ml Orange juice
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend at low
  speed ; Pour into a special glass
Garnish Slice Orange  
       
8 ABC  
  15 ml Amaretto
  15 ml Baileys
  15 ml Heavy cream
Glass Shooter/Liqueur Glass
Method Layer 123  
Preparation In a shooter glass pour step 1,2,3
Garnish None    
       
9 ABSOLUT SENSATION
  60 ml Absolut
  15 ml Chamboard
       
Glass Martini Glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a martini glass
Garnish Raspberry  
       
10 ABSURD  
  30 ml Vodka
  15 ml Maracuga liqueur
  15 ml Peachtree schnapps
  1 dash Red curacao
  120 ml Pineapple juice
Glass High Ball Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a high ball glass
  over ice cubes  
Garnish Pineaaple Stick & Red Cherry
       
11 ADONIS  
  90 ml Dry sherry
  30 ml Sweet vermouth
  1 dash Orange bitter
Glass Old fashioned Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a rock glass
Garnish Twist of Lemon
       
12 AFTER  5  
  15 ml Kahlua
  15 ml Baileys
  15 ml Peppermint  schnappss
Glass Pony/Shooter glass
Method Layers 1,2,3  
Preparation In a pony layered kahlua, baileys &
  peppermint schnappss
Garnish None    
       
13 AFTER  EIGHT  
  15 ml Kahlua
  15 ml Green creme de menthe
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
14 ALABAMA SLAMMER
  30 ml Southern comport
  15 ml Amaretto
  10 ml Sloe gin 
  60 ml Orange juice
Glass Poco Grande Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;shake
  & strain into a poco grande with ice cubes
Garnish Lime Wedge  
       
15 ALEXANDER
  45 ml Gin
  15 ml Brown cacao
  30 ml Light cream
  1 dust Nutmeg
Glass Cocktail Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients
  with crushed ice; shake & strain into
  a cocktail glass
Garnish Dust of Numeg
       
16 ALLEY  CAT
  15 ml Bourbon
  15 ml Southern comfort
  15 ml Galliano
  30 ml Pineapple juice
Glass Highball Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Slice orange & Red Cherry
       
17 ALLEY  OOP
  15 ml Vodka
  15 ml Apricot brandy
  15 ml Cream
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
18 AMARETTO STONE SOM
  45 ml Amaretto
  15 ml Lemon juice
  30 ml Sugar syrup
  30 ml Orange juice
Glass Highball  Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  with ice cubes.  
Garnish Lemon Wedge  
       
19 AMARETTO BLOSSOM
  45 ml Amaretto
  15 ml Grenadine
  90 ml Orange juice
Glass Brandy Snifter  
Method Electric Shake  
Preparation In a shaker, combine all ingredients;
  shake & pour into a brandy snifter
Garnish Slice Orange & Red Cherry
       
20 AMARETTO COLADA
  60 ml Amaretto
  60 ml Coconut cream
  60 ml Pineapple juice
  1 slice Fresh pineapple
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into a special glass
Garnish Pineapple Stick & Red Cherry
       
21 AMARETTO ROSE
  45 ml Amaretto
  15 ml Sweet & sour
  30 ml Strawberry daiquiri mix
  15 ml Lime juice
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into a special glass
Garnish Lime Wedge & Red Cherry
       
22 AMARETTO STINGER
  45 ml Amaretto
  20 ml Creme de menthe white
Glass Cocktail Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish None    
       
23 AMBROSIA
  30 ml Calvados
  30 ml Cognac
  5 ml Triple sec
  15 ml Fresh lemon juice
  60 ml Champagne
Glass Highball   
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  except champagne; Shake,strain and
  pour over ice cubes into highball,
  fill with champagne. 
Garnish Twist Lemon & Orange
       
24 AMELIA  
  45 ml Creme de cassis
  90 ml Orange juice
  1 slice Canned pineapple
Glass Highball   
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well
Garnish Pineaaple Stick & Red Cherry
       
25 AMERICANO
  45 ml Sweet vermouth
  30 ml Campari
  60 ml Club soda
Glass Highball   
Method Pour & Stir  
Preparation Pour vermouth/campari over ice into
  highball glass Fill with club soda.
  Stir gently.  
Garnish Twist of Orange
       
26 AMORE  
  30 ml Amaretto
  30 ml Kahlua
  30 ml Light cream
Glass Margarita Glass
Method Flash Blend  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend at low
  speed pour into a margarita glass
Garnish None    
       
27 ANCHORS  AWAY
  30 ml Vodka
  15 ml Blue curacao
  15 ml Blackberry brandy
  45 ml Orange juice
  30 ml Lemon juice
  15 ml Sugar Syrup
Glass Poco Grande Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a poco grande
  over  ice cubes.
Garnish Orange Slice & Red Cherry
       
28 ANDREA'S
  15 ml Baileys
  15 ml Tequila
  15 ml Banana Liquer
Glass Shooter/Liqueur Glass
Method Layer 123  
Preparation In a shooter glass pour step 1,2,3
Garnish None    
       
29 ANGEL KISS
  (VERSSION 1)
  30 ml Creme de noyaux
  15 ml Lemon juice
  15 ml Light cream
  1 splash Soda water
Glass Margarita Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients
  except soda water; shake & strain
  into a margarita glass
Garnish Lemon Slice  
       
30 ANGEL KISS
  (VERSSION 2)
  30 ml Brown cacao
  15 ml Baileys
Glass Shooter/Liqueur Glass
Method Layer 12  
Preparation In a shooter glass pour step 1,2
Garnish None    
       
31 ANGEL WINGS
  15 ml White cacao
  15 ml Brandy
  15 ml Heavy cream
Glass Shooter/Liqueur Glass
Method Layer 123  
Preparation In a shooter glass pour step 1,2,3
Garnish None    
       
32 ANNIES  ITCH
  15 ml Lime juice
  30 ml Grenadine
  60 ml Pineapple juice
  45 ml 151 rum
  15 ml Tia maria
Glass Highball Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Pineapple slice & Red Cherry
       
33 APOCALYPSE
  15 ml Tequila
  15 ml Dry vermouth
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
34 APPLE DAIQUIRI
  30 ml Bacardi silver
  30 ml Calvados
  30 ml Apple juice concentrate
  20 ml Fresh lime juice
  1 quarter Peeled apple
      Pinch of ground cinnamon
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into a special glass
Garnish Apple Slice & Lime Peel Spiral
       
35 APRICOT STONE SOUR
  45 ml Apricot liqueur
  45 ml Lemon juice
  30 ml Orange juice
Glass Sour Glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist Orange  
       
36 ATOMIC  BOMB
  30 ml Rye whisky
  15 ml Tequila
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
B
       
37 B -  52  
  15 ml Kahlua
  15 ml Baileys
  15 ml Grand marnier
Glass Shooter/Liqueur Glass
Method Layer 123  
Preparation In a shooter glass pour step 1,2,3
  Flame on the top
Garnish None    
       
38 B-57  
  15 ml Cacao white
  15 ml Banana liqueur
  15 ml White rum
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
39 B.B.C  
  45 ml Baileys
  1 half Fresh banana
  45 ml Coconut cream
  30 ml Pineapple juice
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Chocolate Bits  
       
40 BACARDI LEMONADE
  45 ml Bacardi white
  45 ml Lemon juice
  15 ml Suygar syrup
  60 ml Soda water
Glass Old Fashioned Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients
  over ice cubes; except soda water;
  shake & strain into a old fashioned
  top with soda water
Garnish Lemon Wedge  
       
41 BACARDI MARTINI
  120 ml Bacardi rum
  15 ml Noilly prat
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass
  or chilled martini glass
Garnish Olives  
       
42 BACARDI COCKTAIL
  45 ml Bacardi silver
  30 ml Fresh lemon juice
  15 ml Grenadine
Glass Cocktail Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist Lemon & Red Cherry
       
43 BACARDI
  LIMON MARTINI
  45 ml Bacardi limon
  10 ml Dry vermouth
  30 ml Cranberry juice
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the
  rock glass or chilled martini glass
Garnish Lemon Twist  
       
44 BACHELOR
  15 ml Kahlua
  15 ml Cacao white
  15 ml Southern comfort
  15 ml Banana liqueur
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
45 BAHAMA MAMA
  30 ml Bacardi silver
  30 ml Myers's rum
  90 ml Pineapple juice
  60 ml Coconut cream
  30 ml Grenadine
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice except grenadine. 
  Blend well at high speed poue into a
  a special glass. Trickle the grenadine
  down the inside of the glass.
Garnish Lime Wheel & Red Cherry
       
46 BAILEYS  COMET
  30 ml Baileys
  30 ml Amaretto
  30 ml Light cream
Glass Coupet/Margarita Glass
Method Flash Blend  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend at low speed
Garnish None    
       
47 BANANA  BOAT
  15 ml Kahlua
  15 ml Myers's rum
  15 ml Peppermint schnappss
  15 ml Tia maria
Glass Shooter/Liqueur Glass
Method Layer 1234  
Preparation In a shooter glass pour step 1,2,3,4
Garnish None    
       
48 BANANA BANSHEE
  30 ml Creme de banana
  15 ml Creme de cacao white
  15 ml Light cream
Glass Cocktail Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish None    
       
49 BANANA DAIQUIRI
  45 ml Bacardi Silver
  20 ml Creme de banana
  45 ml Fresh lemon juice
  1 tsp White sugar
  1 pc Small banana ripe
Glass Coupete/Margarita glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into a coupet glass 
Garnish Banana Slice & Red Cherry
       
50 BANANA FOFANA
  30 ml Vodka
  15 ml Galliano
  60 ml Orange juice
  1 pc Fresh Banana
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Orange Slice & Red Cherry
       
51 BANANA PUNCH
  15 ml Coruba rum
  15 ml Rumona
  15 ml Triple sec
  30 ml Pineapple
  1 pc Banana
  30 ml White syrup
  1 dash Lime juice
  1 dash Grenadine (White)
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at 
  high speed pour into special glass
Garnish Pineapple Stick & Red Cherry
       
52 BANANA SPLIT
  15 ml Kahlua
  15 ml Cherry brandy
  15 ml Banana liqueur
  15 ml Heavy cream
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
53 BANDIT  
  15 ml Kahlua
  15 ml Tequila white
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
54 BAY BREEZE
  45 ml Vodka
  60 ml Cranberry juice
  30 ml Pineapple juice
Glass Highball Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a high ball glass
  with ice cubes.  
Garnish Lime Wedge  
       
55 BAZOOKA JOE
  15 ml Baileys
  15 ml Cream de banana
  15 ml Blue curacao
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
56 BEACH COMBER
  15 ml Light rum
  15 ml Gin
  15 ml Coconut cream
  180 ml Hawaiian punch
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Orange slice & Red Cherry
       
57 BEACH COOLER
  60 ml Orange juice
  120 ml Pineapple juice
  45 ml Strawberry syrup
  10 ml Ginger ale
Glass Highball Glass  
Method Shake & Strain  
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Orange slice & Red Cherry
       
58 BEE STINGER
  45 ml Blackberry brandy
  20 ml Creme de menthe white
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish None    
       
59 BELLINI  
  1 slice Fresh peach fruit
  30 ml Peach juice
  90 ml Champagne
Glass Champagne Flute
Method Blend/Pour  
Preparation In a blender, blend fresh peach fruit
  & peach juice pour into a champagne
  flute; Filled with chilled champagne
Garnish Slice Orange  
       
60 BELLINI-COVA
  1 slice Fresh peach fruit
  1 dash Grand marnier
  90 ml Cova champagne
Glass Champagne Flute
Method Blend/Pour  
Preparation In a blender, blend fresh peach fruit
  & grand marnier pour into a 
  champagne flute; Filled with chilled
  champagne.  
Garnish Slice Orange  
       
61 BELLINI  MARTINI
  120 ml Bombay saphire
  10 ml Sweet vermouth
  10 ml Dry vermouth
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or chilled
  martini glass  
Garnish Black Olives  
       
62 BERRIED TREASURE
  45 ml Wilderberry schnapps
  60 ml Colada mix
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple Slice & Red Cherry
       
63 BETWEEN THE SHEETS
  30 ml Bacardi silver
  15 ml Triple sec
  15 ml Cognac
  15 ml Sweet & sour mix
Glass Martini Glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a Martini glass
Garnish Lemon Twist  
       
64 BIG BAMBOO
  30 ml Gold rum
  30 ml 151 rum
  120 ml Pineapple juice
  15 ml Honey
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple Stick & Red Cherry
       
65 BLACK  MARTINI
  120 ml Blavod black vodka
  15 ml Noilly prat
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients; 
  Stir & strain into a either on the rocks
  in old fashioned  or martini glass
Garnish Olives  
       
66 BLACK  ORCHID
  30 ml Creme de cacao
  30 ml Black berry brandy
  30 ml Cream
Glass Cocktail Glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish None    
       
67 BLACK  RUSSIAN
  30 ml Vodka
  15 ml Kahlua
Glass Old fashioned Glass
Method Pour & Stir  
Preparation In a old fashioned glass over ice 
  cubes combine all ingredients, Stir.
Garnish None    
       
68 BLOOD  CLOT
  30 ml Sountern comport
  15 ml Amaretto
  1 dash Grenadine
Glass Old fashioned glass
Method Shake & Strain
Preparation In a shaker, combine southern
  comport & amaretto Shake & strain
  into a old fashioned glass over ice
  cubes. Top with grenadine
Garnish None    
       
69 BLOODY  BULL
  45 ml Vodka
  45 ml Beef bouillon
  45 ml Tomato juice
  1 dash Worcestershire sauce
      Salt, Pepper &  
      Celery Salt to taste.
Glass Old Fashioned
Method Pour    
Preparation In a old fashioned glass,combine
  all ingredients over ice cubes; Stir.
Garnish Celery Stalk  
       
70 BLOODY  CESEAR
  45 ml Absolut pepper
  60 ml Tomato juice
  60 ml Clamato juice
  1 drop Salt & pepper
  1 dash Tabasco
  1 dash Worcestershire sauce
Glass Highball Glass
Method Pour & Stir  
Preparation In a highball glass over ice cubes, 
  combine all ingredients, Stir.
Garnish Celery Stick & Lime Wedge
       
71 BLOODY  MARY
  45 ml Absolut pepper
  90 ml Tomato juice
  1 drop Salt & pepper
  1 dash Tabasco
  1 dash Worcestershire sauce
Glass Highball Glass
Method Pour & Stir  
Preparation In a highball glass over ice cubes, 
  combine all ingredients, Stir.
Garnish Celery Stick & Lime Wedge
       
72 BLOODY  MARIA
  45 ml Tequila
  90 ml Tomato juice
  15 ml Lemon juice
  1 drop Salt & pepper
  1 dash Tabasco
  1 dash Worcestershire sauce
Glass Highball Glass
Method Pour & Stir  
Preparation In a highball glass over ice cubes, 
  combine all ingredients, Stir.
Garnish Celery Stick & Lime Wedge
       
73 BLOW  JOB
  15 ml Kahlua
  15 ml Banana liqueur
  15 ml Baileys
  15 ml Heavy cream
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
74 BLUE  CHIP
  30 ml Scotch whisky
  15 ml Cointreau
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
75 BLUE  HAWAII
  30 ml White rum
  15 ml Blue curacao
  60 ml Pineapple juice
  30 ml Coconut cream
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple Stick & Red Cherry
       
76 BLUE  LAGOON
  30 ml Vodka
  15 ml Blue curacao
  90 ml 7-up
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a poco grande glass, combine
  vodka,blue curacao & fill 7-up. Stir.
Garnish Pineapple Stick & Red Cherry
       
77 BLUE  MONDAY
  45 ml Myers's dark
  15 ml Blue curacao
  60 ml Lime juice
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Orange Slice & Red Cherry
       
78 BLUE  MOON
  45 ml Gin
  10 ml Blue curacao
  60 ml Margarita mix
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Lime Wedge  
       
79 BLUE BIRD OF HAPPINESS
  30 ml Lime juice
  30 ml Pineapple juice
  30 ml 151 rum
  15 ml Blue curacao
Glass Highball Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients; 
  shake & strain into a highball glass
  over ice cubes.
Garnish Pineapple stick & Red Cherry
       
80 BLUE CARIBBEAN
  30 ml White rum
  15 ml Blue curacao
  90 ml Pineapple juice
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients with
  the crushed ice. Blend well at high speed
Garnish Pineapple Stick & Red Cherry
       
81 BLUE MARGARITA
  45 ml Tequila white
  10 ml Blue curacao
  30 ml Margarita mix
Glass Margarita or Special Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;shake
  & strain into a salt-rimmed special glass
Garnish Lime Wedge & Orange slice
       
82 BLUE MOON
  MARGARITA
  45 ml Tequila white
  15 ml Blue curacao
  15 ml Margarita mix
  15 ml Rose's Lime juice
  15 ml Passion fruit
Glass Poco Grande/Special Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients with
  the crushed ice. Blend well at high speed
Garnish Lime Wedge  
       
83 BLUE SEAS
  30 ml Blue curacao
  30 ml Vodka
  30 ml Lemon juice
  30 ml Orange juice
Glass Margarita glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into a
  a margarita glass
Garnish Orange slice & Red Cherry
       
84 BOBBY  BURNS
  45 ml Scotch
  45 ml Sweet vermouth
  15 ml Benedictine
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist Lemon  
       
85 BOCCIE  BALL
  45 ml Amaretto
  60 ml Orange juice
  60 ml Soda water
Glass Highball  Glass
Method Shake & Strain
Preparation In a shaker, combine amaretto &
  orange juice; Shake & strain into a
  highball glass with ice cubes. Top
  with soda water
Garnish None    
       
86 BODY  HEAT
  15 ml Banana liqueur
  15 ml Cherry brandy
  15 ml Peppermint schnapps
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
87 BOMBAY  
  30 ml Brandy
  15 ml Sweet vermouth
  15 ml Dry vermouth
  2 dash Pernod
  2 dash Blue curacao
Glass Highball Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Orange slice & Red Cherry
       
88 BON  VOYAGE
  30 ml Vodka
  15 ml Galliano
  15 ml Apricot brandy
  60 ml Pineaapple juice
  60 ml Orange juice
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Orange Slice & Red Cherry
       
89 BORINQUEN
  45 ml Bacardi silver
  30 ml Passion fruit pulp
  30 ml Fresh lime juice
  30 ml Orange juice
  20 ml Barcardi "151"
Glass Tall Glass  
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice except "151 rum".
  Blend at low speed. Pour into a tall
  glass or special glass and float 
  151 rum on the top.
Garnish Lime wheel & Red Cherry
       
90 BOSANOVA
  30 ml Lemon juice
  30 ml Simple syrup
  60 ml Pineapple juice
  30 ml 151 rum
  15 ml Galliano
  15 ml Apricot brandy
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Red Cherry  
       
91 BOURBON  LEMONADE
  30 ml Jim beam
  90 ml 7-up
Glass Highball Glass
Method Pour/ Stir  
Preparation In a highball glass with ice cubes;
  combined Scotch & 7-up; Stir
Garnish None    
       
92 BRAIN HERMORRHAGE
  15 ml Baileys
  30 ml Peachnapps
  5 ml Grenadine syrup
Glass Shooter/Liqueur Glass
Method Layer 1,2  
Preparation In a shooter/liqueur glass pour
  step 1,2 splash of grenadine through 
   jumbo straw  
Garnish None    
       
93 BRANDY  GUMP
  60 ml Brandy
  30 ml Grenadine
  60 ml Lemon juice
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist Lemon  
       
94 BRANDY  MANHATTAN
  45 ml Cognac
  15 ml Sweet vermouth
  1 dash Angustura bitters
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Red Cherry  
       
95 BRANDY  MILK PUNCH
  60 ml Cognac
  150 ml Milk
  1 teaspoon White sugar
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Sprinkle Nutmeg
       
96 BRANDY  STINGER
  30 ml Brandy
  45 ml Galliano
Glass Old Fashioned glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a old fashioned 
  glass over ice cubes.
Garnish None    
       
97 BRANDY ALEXANDER
  30 ml Cognac
  15 ml Crean de cacaao brown
  30 ml Light cream
Glass Snifter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients
  with little crushed ice; Shake & strain
  into a snifter glass
Garnish Grated Nutmeg
       
98 BRANDY CASSIS
  45 ml Cognac
  15 ml Creme de cassis
  30 ml Fresh lemon juice
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist Lemon  
       
99 BRAVE  BULL
  45 ml Tequila
  30 ml Kahlua
Glass Old Fashioned
Method Pour Over The Ice
Preparation Pour over ice-cubes in an
  old fashioned glass
Garnish Twist Lemon  
       
100 BRONX  COCKTAIL
  30 ml Gin
  15 ml Dry vermouth
  15 ml Sweet vermouth
  30 ml Orange juice
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist Orange  
       
101 BROWN  COW
  60 ml Tia maria
  120 ml Milk
Glass Old fashioned glass
Method Pour    
Preparation In a old fashioned glass pour
  tia maria and milk over ice cubes.
Garnish None    
       
102 BROWN  VELVET
  30 ml Creme de cacao dark
  30 ml Triple sec
  45 ml Light cream
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Sprinkle With Cinnamon
       
103 BUCCA  BULLET
  45 ml Sambuca
  3 pcs Coffee beans
      Flamed
Glass Shooter  
Method Pour/ Flamed  
Preparation In a shooter glass pour sambuca
Garnish & flamed 3 pcs  Coffee  Beans
       
104 BUCK'S  FIZZ
  120 ml Champagne
  60 ml Orange juice
Glass Highball  
Method Pour & Stir  
Preparation In a highball glass over ice-cubes,
  pour orange j & fill with the 
  champagne. Stir gently.
Garnish Twist Orange  
       
105 BULL  SHIT
  45 ml Vodka
  1 bottle Red bull
Glass Highball Glass
Method Pour/Stir  
Preparation In a old fashioned glass pour vodka
  & red bull over ice cubes; Stir.
Garnish None    
       
106 BULL SHOT
  45 ml Vodka
  60 ml Beef bouillon
  1 dash Worcestershire sauce
      Salt, Pepper &  
      Celery Salt to taste.
Glass Old Fashioned
Method Pour    
Preparation In a old fashioned glass, combine all
  ingredients over ice cubes; Stir.
Garnish Celery Stalk  
       
107 BULL'S  WHIP
  15 ml Kahlua
  15 ml Amaretto
  15 ml Tequila white
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
108 BUSH  FEVER
  15 ml Cacao white
  15 ml Galliano
  15 ml Baileys
  15 ml Irish mist
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
109 BUSHWACKER
  15 ml Baileys
  20 ml Amaretto
  15 ml Kahlua
  15 ml Vodka
  45 ml Light cream
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients with
  the crushed ice. Blend well at high speed
Garnish Chocolate Bits  
       
C
       
110 CABLE CAR
  30 ml Captain morgan
  15 ml Malibu
  30 ml Sour mix
  30 ml Pineapple juice
  30 ml Grapefruit juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Pineapple leaf  
       
111 CAIPIRINHA
  1 pc Fresh lime fruit/cut in 4 pcs
  45 ml Cachassa
Glass Old Fashioned Glass
Method Muddle/pour/stir
Preparation In a muddle/Old fashioned glass put
  all 4 cut limes & brown sugar muddle
  well; put crushed ice and pour
  cachassa; stir.
Garnish Lime wedge  
       
112 CAIPIRINHA  MARTINI
  45 ml Stolichnaya
  15 ml Grappa
  10 ml Noilly prat
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients; 
  stir & strain into a either on the rock
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist or Red Cherry
       
113 CAJUN  MARTINI
  120 ml Absolut vodka
  15 ml Dry vermouth
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients; stir
  & strain into a old fashioned/martini glass
Garnish Janapeno  
       
114 CALIFORNIA KOOL AID
  15 ml Myers's dark
  15 ml Vodka
  15 ml Triple sec
  60 ml Orange juice
  30 ml Lime juice
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
  top with myers
Garnish Pineapple Slice & Red Cherry
       
115 CALIFORNIAN
  KALEIDOSCOPE
  15 ml Kahlua
  15 ml Amaretto
  15 ml Frangelico
  15 ml Creme de noyaux
  15 ml Baileys
Glass Shooter/Liqueur Glass
Method Layer    
Preparation In a shooter/liqueur glass;  pour
  step 1,2,3,4 & 6
Garnish None    
       
116 CALIFORNIA SUNSET
  45 ml Cognac
  60 ml Orange juice
  15 ml Grenadine
Glass Highball  
Method Pour & Stir  
Preparation In a highball glass, pour over
  ice-cubes; Stir gently.
Garnish Orange Slice & Red Cherry
       
117 CALM  VOYAGE
  30 ml Bacardi silver
  20 ml Galliano
  60 ml Passion fruit pulp
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Lime Wheel  
       
118 CALYPSO BANANA
  30 ml Bacardi silver
  15 ml Creme de cacao white
  15 ml Creme de banana
  30 ml Light cream
  1 pc Small banana
  2 scoop Vanilla ice cream
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Sprinkle with nutmeg garnish with
  banana slices & a fresh strawberry.
       
119 CALYPSO COCKTAIL
  45 ml Gold rum
  120 ml Pineapple juice
  60 ml Orange juice
  5 ml Tia maria
  1 dash Strawberry syrup
Glass Cocktail glass  
Method Shake & Pour  
Preparation In a shaker, combine all ingredients;
  shake with crushed ice. pour into
  cocktail glass float tia maria.
Garnish Red Cherry  
       
120 CANDY  KISS
  15 ml Frangelico
  15 ml Baileys
  15 ml White rum
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
121 CAPE  CODDER  1
  45 ml Vodka
  90 ml Cranberry juice
  15 ml Fresh lime juice
Glass Old Fashioned/Highball or Collins
Method Pour & Stir  
Preparation Pour all ingredients in a
  old fashioned glass & stir gently
Garnish Lime Wheel  
       
122 CAPE  CODDER  2
  45 ml Bacardi Silver
  90 ml Cranberry juice
  15 ml Fresh lime juice
Glass Old Fashioned/Highball or Collins
Method Pour & Stir  
Preparation Pour all ingredients in a
  old fashioned glass & stir gently
Garnish Lime Wheel  
       
123 CAPE DE PARIS
  COCKTAIL
  45 ml Gin
  15 ml Anisette
  15 ml Light cream
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish None    
       
124 CARA SPOSA
  30 ml Kahlua
  30 ml Triple sec
  15 ml Light cream
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish None    
       
125 CARIB  BREEZER
  15 ml Midori
  15 ml Vodka
  15 ml Creme de banana
  90 ml Pineapple juice
Glass Poco Grande Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a poco grande
  glass over  ice cubes.
Garnish Orange Slice & Red Cherry
       
126 CARIBBEAN  COOLER
  30 ml Myers's dark
  15 ml Triple sec
  30 ml Pineapple juice
  30 ml Orange juice
  30 ml Lemon juice
  15 ml Sygar syrup
Glass Poco Grande Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a poco grande
  glass over  ice cubes.
Garnish Pineapple Slice & Red Cherry
       
127 CARIBBEAN KNOCKOUT
  15 ml Baileys
  15 ml Tia maria
  60 ml Vodka
  90 ml Milk
  1 dash Red syrup
Glass Poco Grande Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a poco grande
  glass over  ice cubes.
Garnish Pineapple Slice & Red Cherry
       
128 CELEBRITY  SALUTE
  30 ml Orange juice 
  30 ml Pineapple juice
  1 dash Grenadine
  60 ml Champagne
Glass Champagne Flute
Method Shake, Strain up & Stir
Preparation In a shaker, combine orange juice,
  pineapple juice & grenadine; shake
  & strain into a champagne flute;
  Filled with chilled champagne; Stir
Garnish Red Cherry  
       
129 CENTURY  MARTINI
  120 ml Absolut vodka
  15 ml Blue curacao
  1 splash Lemon juice
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist or Green Olives
       
130 CHAMPAGNE COCKTAIL 
  (EUROPIAN)
  150 ml Champagne
  15 ml Grand marnier
  15 ml Cognac
  1 pc Lump sugar
  1 dash Angustura bitters
Glass Champagne Flute
Method Pour    
Preparation Soak lump sugar with angustura;
  Add the grand marnier & cognac and 
  fill with the champagne.
Garnish Twist Orange  
       
131 CHAMPAGNE
  FRAMBOISE
  15 ml Chambord
  90 ml Champagne
Glass Champagne Flute
Method Pour & Stir  
Preparation In a champagne flute pour chambord
  & fill chilled champagne. Stir gently.
Garnish None    
       
132 CHAMPAGNE COCKTAIL
  (HAWAIIAN)
  60 ml Sparkling wine
  60 ml Pineapple juice
Glass Champagne Flute
Method Pour/Stir  
Preparation In a champagne flute; Pour 
  pineapple juice & filled chilled
  sparkling wine; Stir
Garnish Slice Orange  
       
133 CHAMPAGNE COCKTAIL
  (U.S.A)  
  90 ml Sparkling wine
  1 dash Angustura bitters
  1 pc Sugar cube
Glass Champagne Flute
Method Pour    
Preparation Pour the champagne over
  angustura-Soak lump sugar.
Garnish Twist Lemon  
       
134 CHAMPAGNE DREAM
  45 ml Vodka
  60 ml Champagne
  30 ml Orange juice
Glass Martini glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients
  except champagne; Shake & strain
  into a martini glass.
Garnish Orange wedge
       
135 CHAPALA COCKTAIL
  45 ml Tequila
  15 ml Triple sec
  30 ml Orange juice
  30 ml Fresh lemon juice
  1 dash Grenadine
Glass Old fashioned Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a old fashioned 
  over ice cubes.
Garnish Slice Orange  
       
136 CHARLIE CHAPLIN
  30 ml Gin
  30 ml Apricot brandy
  30 ml Fresh lemon juice
Glass Old fashioned Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a old fashioned 
  over ice cubes.
Garnish Twist Lemon  
       
137 CHARLIE'S  ANGEL
  45 ml Amaretto
  15 ml Heavy cream
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
138 CHARLOTTE'S  CHOICE
  15 ml Tia maria
  15 ml Ouzo
  15 ml Cointreau
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
139 CHERRY  CHACHA
  30 ml Kahlua
  15 ml Cherry whisky
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
140 CHERRY BLOSSOM
  20 ml Cherry Heering
  20 ml Cognac
  20 ml Triple sec.
  30 ml Orange juice
  1 dash Grenadine
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
  (Rim dampened with cherry heering
  & deep in sugar)
Garnish Red Cherry  
       
141 CHI-CHI  
  60 ml Vodka
  45 ml Coconut cream
  45 ml Pineapple juice
  1 slice Fresh pineapple slice
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple stick & green cherry
       
142 CHI-CHI  
  (JAMAICAN VERSION)
  60 ml Vodka
  60 ml Coconut cream
  60 ml Pineapple juice
  15 ml Grenadine ( White)
  15 ml Apricot brandy
  1 slice Fresh pineapple slice
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple stick & Red cherry
       
143 CHICKEN  ABORTION
  30 ml Advocaat
  15 ml Triple sec
  1 dash Grenadine
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish None    
       
144 CHINA  WHITE
  15 ml Baileys
  15 ml Kahlua
  15 ml Cinnamon
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
145 CHOCOLATE  BANANA
  45 ml Kahlua
  1 pc Small banana ripe
  30 ml Light cream
  30 ml Chocolate syrup
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Sprinkle with chocolate vermicelli
       
146 CHOCO KISS MARTINI
       
  120 ml Kremslovskaya chocolate
  15 ml Grand marnier
      Choco chips in glass
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish none    
       
147 CHOCOLATE  SAKE
  120 ml Old genever
  10 ml Dry martini
  10 ml Drambuie
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Raisins  
       
148 CHRISTOPHER
  COLUMBUS
  45 ml Light rum
  45 ml Gin
  1 tsp Cointreau
  45 ml Grapefruit juice
Glass Old fashioned Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a old fashioned 
  over ice cubes.
Garnish Orange slice  
       
149 CITRUS  MARTINI
  120 ml Absolut citron
  15 ml Cointreau
  1 dash Lemon juice
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist or Green Olives. 
       
150 CLASSIC  GIN  MARTINI
  120 ml Beefeater gin
  10 ml Noilly prat
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Green Olives  
       
151 CLIFF  HANGER
  15 ml Kahlua
  15 ml Baileys
  15 ml Brandy
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
152 COCO  LOCO
  30 ml Myers's dark
  15 ml Malibu
  15 ml Coconut cream
  15 ml Papaya juice
  15 ml Orange juice
  15 ml Pineapple juice
  15 ml Grenadine
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple Slice & Red Cherry
       
153 COCO  NUTS
  30 ml Frangelico
  15 ml Coconut rum
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
154 COCOBANANA
  30 ml Myers's rum
  45 ml Coconut cream
  60 ml Pineapple juice
  1 pc Small banana ripe
  1 dash Grenadine
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Banana Slice & Red Cherry
       
155 COCOMINT
  45 ml Peppermint schnapps
  60 ml Pineapple juice
  60 ml Grapefruit juice
  60 ml Coconut cream
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple Spear & Green Cherry
       
156 COCONUT  BLOSSOM
  30 ml Malibu
  30 ml Blue mountain liquer
  60 ml Pineapple juice
  60 ml Milk
  30 ml White syrup
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple stick & Red Cherry
       
157 COCONUT  COOLER
  30 ml Vodka
  15 ml Triple sec
  15 ml Coconut cream
  60 ml Orange juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Orange slice & Red Cherry
       
158 COCONUT  HEART
  30 ml Malibu
  30 ml Vodka
  30 ml Wild orange liquer
  90 ml Orange juice
  30 ml White syrup
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Pineapple slice & Red Cherry
       
159 COCONUT  ORCHID
  45 ml Vodka
  10 ml Galliano
  45 ml Coconut cream
  90 ml Pineapple juice
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple Stick & Red Cherry
       
160 COCTION
  120 ml Shandy caribean
  120 ml Supligen
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish None    
       
161 COLORADO  BULLDOG
  45 ml Vodka
  10 ml Kahlua
  30 ml Light cream
  90 ml Coke
Glass High Ball Glass
Method Shake,Strain & Stir
Preparation In a shaker, combine all ingredients
  except coke; Shake & strain into
  a high ball glass. Fill coke & Stir.
Garnish None    
       
162 COLORADO MOTHER
  10 ml Vodka
  10 ml Kahlua
  10 ml Gin
  10 ml Tequila white
  30 ml Light cream
  90 ml Coke
Glass High Ball Glass
Method Shake,Strain & Stir
Preparation In a shaker, combine all ingredients
  except coke; Shake & strain into
  a high ball glass. Fill coke & Stir.
Garnish None    
       
163 COMA  
  15 ml Kahlua
  15 ml Amaretto
  15 ml Triple sec
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
164 COME  BY  CHANCE
  15 ml Kahlua
  15 ml Baileys
  15 ml Midori
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
165 CONTINENTAL
  KIR ROYAL
  15 ml Campari
  90 ml Champagne
Glass Flute    
Method Pour & Stir  
Preparation In a champagne flute put campari & 
  fill chilled champagne. Stir gently.
Garnish Orange 1/4 Slice
       
166 CONTROLLED  HAVOC
  15 ml Frangelico
  15 ml Galliano
  15 ml Peppermint schnappss
  15 ml Southern comfort
  5 ml Grand marnier
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
167 COOL  COUGAR
  30 ml Bourbon
  15 ml Peppermint schnappss
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
168 CORKSCREW
  45 ml Light rum
  15 ml Peach liquer
  1 tsp Dry vermouth
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lemon
       
169 COSMOPOLITAN
  45 ml Absolut citron
  15 ml Cointreau
  1 dash  Rose's lime juice
  1 splash Cranberry juice
Glass Martini Glass  
Method Shake & Strain up
Preparation In a shaker, combine all ingredients;
  shake & strain into a martini glass
Garnish Orange Slice  
       
170 COWBOY  CREEPER
  15 ml Tequila
  15 ml Baileys
  15 ml Peppermint schnappss
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
171 CREAM FIZZ
  15 ml Coruba rum
  60 ml Rum cream
  60 ml Soda water
Glass Highball Glass
Method Pour    
Preparation In a highball glass pour rum. add
  rum cream and stir; Add club soda.
Garnish      
       
172 CREAMSICLE
  30 ml Amaretto
  15 ml Triple sec
  60 ml Orange juice
  30 ml Light cream
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Orange Slice  
       
173 CRUISE  MISSILE
  15 ml Kahlua
  15 ml Baileys
  15 ml Cococnut rum
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
174 CRYSTAL FIZZ
  15 ml Poire william
  15 ml Grand marnier
  1 slice Pear ( ripe or canned)
  120 ml Champagne
Glass Champagne Flute
Method Blend/pour & stir
Preparation In a blender, combine all ingredients;
  Except champagne and pour into
  champagne flute; Fill with champagne,
  stirring very gently.
Garnish Slice of  Pear  
       
175 CRYSTAL SLIPPER
  45 ml Gin
  15 ml Blue curacao
  2 dashes Peychaud's
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lemon and Lime
       
176 CUBA LIBRE
  45 ml Bacardi silver
  120 ml Cola
Glass High Ball  
Method Pour & Stir  
Preparation In a highball glass squeeze lime
  wedge; Pour bacardi and fill witth 
  cola and stir  
Garnish Lime Wedge  
       
177 CUBAN SPECIAL
  30 ml Bacardi silver
  15 ml Triple sec
  45 ml Pineapple juice
  30 ml Fresh lime juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Pineapple stick & green cherry
       
178 CULTURE  SHOCK
  15 ml Kahlua
  15 ml Baileys
  15 ml Peppermint schnappss
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
179 CUPID  
  15 ml Grenadine
  15 ml Green menthe
  15 ml Triple sec
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
D
       
180 DAIQUIRI
  45 ml bacardi silver
  45 ml fresh lime juice
  1 teaspoon white sugar
Glass Cocktail glass  
Method Shake 7 & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of  Lime & Red Cherry
       
181 DARK  SHADOWS
  45 ml Red label white
  1 part Beer
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over crushed ice
Garnish None    
       
182 DE  GAULE  COCKTAIL
  30 ml Cognac
  15 ml Chambord
  15 ml Sweet & sour mix
  60 ml Sparkling wine
Glass Champagne Flute
Method Shake, Strain up & Stir
Preparation In a shaker, combined cognac,
  chambord & sweet & sour; shake &
  & pour into a champagne flute; Filled
  with chilled sparkling wine
Garnish none    
       
183 DEPTH  CHARGE
  15 ml Kahlua
  15 ml Baileys
  15 ml Brandy
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
184 DEVILS TRIANGLE
  15 ml Light rum
  15 ml Dark rum
  10 ml Triple sec
  90 ml Hawaiian fruit punch
  1 dash Grenadine
  1 dash Lime
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Orange slice & Red Cherry
       
185 DIRTY  DOG
  15 ml Tequila
  15 ml Ouzo
  15 ml Galliano
  15 ml Grand marnier
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
186 DIRTY  MARTINI
  120 ml Tangueray gin
  10 ml Dry vermouth
  10 ml Olives juice
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Green Olives  
       
187 DIRTY  MOTHER
  30 ml Vodka
  15 ml Tia  Matia
Glass Old Fashioned Glass
Method Pour    
Preparation In a old fashioned glass pour vodka 
  & tia maria over ice cubes; Stir.
Garnish None    
       
188 DOLPHIN  MARTINI
  45 ml Ketel  one
  10 ml Grand marnier
  10 ml Blue curacao
  30 ml Grapefruit juice
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist or Red Cherry. 
       
189 DR.  PEPPER
  30 ml Amaretto
  15 ml Bacardi  151
  120 ml Beer pale pilsen
Glass Shooter & Beer  Mug
Method Layered & Dip in Beer mug
Preparation In a shooter glass layered Amaretto
  & Bacardi 151; Prepare beer in the
  beer mug and dip shooter glass in
  beer mug.  
Garnish None    
       
190 DREAM COCKTAIL
  45 ml Cognac
  15 ml Triple sec.
  15 ml Anisette
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Orange Peel
       
191 DUBONNET  COCKTAIL
  45 ml Dubonnet
  45 ml Gin
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist or Olive. Please ask.
       
192 DYNAMITE  ICE
  30 ml Campari
  30 ml Cherry heering
  30 ml Gin
  45 ml Light cream
Glass Highball Glass
Method Blend    
Preparation In a blender, combine all ingredients;
  Except light cream with the crushed ice;
  Blend at low speed. Pour into
  a highball  glass/float the cream
Garnish Two Green Cocktail Cherries
       
E
       
193 EAST INDIA
  COMPANY TEA
  30 ml Gold rum
  30 ml Brandy
  120 ml Hot tea
Glass Mug    
Method Stir    
Preparation In a mug  combine all ingredients
Garnish and stir Orange  & Lemon Slice 
       
194 ECLIPSE  COCKTAIL
  30 ml Gin
  60 ml Sloe gin
  10 ml Fresh lemon juice
  1 dash Grenadine
Glass Cocktail Glass
Method Pour, Stir & Strain
Preparation In a cocktail glass, cover an olive
  with grenadine Stir the gin, sloe gin &
  lemon juice over ice cubes; Strain and
  pour the mixture over the olive.Taking
  care not to disturb the grenadine.
Garnish None    
       
195 EDELWEISS
  30 ml Bacardi silver
  15 ml Grand marnier
  15 ml Peachtree schnapps
  1 dash Grenadine syrup
  120 ml Pineapple juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Pineapple Slice & Red Cherry
       
196 EGG  NOG
  30 ml Brandy
  15 ml Light cream
  1 whole Egg
  30 ml Sugar syrup
  1 dust Nutmeg
Glass Coupet Glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients
  with shave crushed ice; shake &
  strain into a coupet glass
Garnish None    
       
197 EL  PRESIDENTE
  (VERSION # 1)
  45 ml Bacardi silver
  30 ml Pineapple juice
  10 ml Grenadine
  10 ml Fresh lime juice
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lime Peel & Red Cherry
       
198 EL PRESIDENTE
  (VERSION# 2)
  45 ml Bacardi silver
  20 ml Dry vermouth
  15 ml Grenadine
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Orange Peel
       
199 ELECTRIC  BANANA
  30 ml Banana liqueur
  15 ml Tequila white
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
200 ELECTRIC  LEMONADE
  20 ml Gin
  20 ml Vodka
  20 ml Bacardi silver
  20 ml Tequila white
  20 ml Triple sec
  20 ml Fresh lemon juice
  45 ml Seven-up
Glass High Ball Glass
Method Pour & Stir  
Preparation Pour all ingredients over ice cubes
  in a high ball glass ( except cola).
  Stir. Fill with cola
Garnish 2 x Lemon Wheel
       
201 ERICA'S  EROTICA
  15 ml Southtern comfort
  15 ml Frangelico
  15 ml Tequila
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
202 ESKIMO  PIE
  15 ml Peppermint schnapps
  15 ml Kahlua
  15 ml Heavy cream
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
F
       
203 FALLEN  ANGEL
  45 ml Gin
  10 ml Creme de menthe white
  20 ml Fresh lemon juice
  1 dash Angustura bitters
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Red Cherry  
       
204 FAREWELL PARADISE
  15 ml Light rum
  15 ml Triple sec
  15 ml White cacao
  15 ml Creme de menth
  1 dash Grenadine
  45 ml Lime juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Lime wedge  
       
205 FERRARI  
  30 ml Amaretto
  60 ml Dry vermouth
Glass Old Fashioned
Method Pour Over Ice  
Preparation In a old fashioned glass put ice cubes.
  Pour all ingredients.
Garnish Twist of Lemon Peel
       
206 FERTILIZER
  15 ml Banana liqueur
  15 ml Baileys
  15 ml Vodka
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
207 FINO MARTINI
  60 ml Gin
  15 ml Tio pepe
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist  of  Lemon Peel or an Olive
       
208 FLAME  THROWER
  30 ml White rum
  15 ml Scocth
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
209 FLAMINGO COCKTAIL
  45 ml Gin
  15 ml Apricot brandy
  10 ml Grenadine
  15 ml Fresh lime
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Orange Peel
       
210 FLORIDA COCKTAIL
  15 ml Gin
  10 ml Kirschwasser
  10 ml Triple sec
  30 ml Orange juice
  10 ml Fresh lemon juice
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Orange Peel
       
211 FOG CUTTER
  45 ml Bacardi silver
  15 ml Cognac
  15 ml Gin
  10 ml Harveys bristol cream
  30 ml Orange juice
  15 ml Fresh lemon juice
  10 ml Orgeat syrup/Orzata
Glass High Ball Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  Except bristol cream; shake & strain 
  into a high ball glass, over ice. 
  Top with sherry.
Garnish Orange Wedge 
       
212 FOOLISH  MINOR
  30 ml Menthe green
  15 ml Rye whisky
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
213 FOREIGN AFFAIR
  30 ml Brandy
  30 ml Sambuca
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lemon
       
214 FREDDY  FUDPACK
  30 ml Tequila white
  90 ml Orange juice
  15 ml Galliano
Glass Highball Glass
Method Shake & Strain
Preparation In a shaker, combine tequila &
  orange juice; Shake & strain into a
  highball glass top with galliano; Stir.
Garnish None    
       
215 FRENCH-LATIN
  CONNECTION
  45 ml Cognac
  20 ml Amaretto
Glass Old Fashioned Glass
Method Pour Over ice  
Preparation In a old fashioned glass pour all 
  ingredients over ice.
Garnish None    
       
216 FRENCH "75"
  (VERSSION 1)
  15 ml Gin
  15 ml Brandy
  60 ml Sparkling wine
Glass Champagne Flute
Method Shake, Strain up & Stir
Preparation In a shaker, combined gin & cognac;
  shake & pour into a champagne flute; 
  Filled with chilled sparkling wine
Garnish Twist of  Lemon
       
217 FRENCH "75"
  (VERSSION 2)
  60 ml Gin
  30 ml Fresh lemon juice
  60 ml Champagne
  1 half tsp White sugar
Glass High Ball Glass
Method Stir & Fill  
Preparation In a high ball glass with ice cubes; 
  pour gin/lemon juice & sugar & stir.
  Fill with champagne
Garnish Orange/Lemon Slice & Red Cherry
       
218 FRENCH  MARTINI
  120 ml Stolichnaya vodka
  10 ml Chambord
  10 ml Martini bianco
  30 ml Pineapple juice
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Orange Twist  
       
219 FROZEN  
  1800 CARAT GOLD RITA 
  30 ml Tequila gold
  10 ml Triple sec.
  10 ml Grand marnier
  30 ml Margarita mix
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into a salt rimmed 
  poco grande glass or special glass.
Garnish Lime Wedge & Orange Slice
       
220 FROZEN  BERKELEY
  45 ml Bacardi silver
  15 ml Cognac
  30 ml Passion fruit pulp
  15 ml Fresh lemon juice
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Lime wheel & Red Cherry
       
221 FROZEN  
  BLUE MARGARITA
  45 ml Tequila white
  10 ml Blue curacao
  30 ml Margarita mix
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into a salt rimmed 
  poco grande glass or special glass.
Garnish Lime Wedge & Orange slice
       
222 FROZEN  DAIQUIRI
  45 ml Bacardi silver
  15 ml Triple sec
  45 ml Freshh lime juice
  1 tsp White sugar
Glass Margarita/Coupet Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend at low
  speed for 5 sec then at high speed
  until firm. Pour into margarita glass.
Garnish Green Cherry  
       
223 FROZEN  MARGARITA
  45 ml Tequila white
  20 ml Triple sec
  30 ml Fresh lemon/lime juice
Glass Margarita/Coupet Glass
Method Blend    
Preparation In a blender, combine all ingredients
  witn the crushed ice. Blend at low 
  speed for 5 sec. then at high speed
  until firm. Pour into salted rimmed
  margarita/special glass.
Garnish Lime Wheel & Red Cherry
       
224 FROZEN  
  MARGARITA REAL
  45 ml Tequila gold
  10 ml Cointreau
  30 ml Fresh lime/lemon juice
  60 ml Orange juice
Glass Margarita/Coupet Glass
Method Blend    
Preparation In a blender, combine all ingredients
  witn the crushed ice. Blend at low 
  speed for 5 sec. then at high speed
  until firm. Pour into salted rimmed
  margarita/special glass.
Garnish Lime Wedge & Orange slice
       
225 FROZEN  MELON SOUR
  60 ml Midori liqueur
  30 ml Fresh lemon juice
  2 scoop Vanilla ice cream
Glass Margarita/Coupet Glass
Method Blend    
Preparation In a blender, combine all ingredients
  witn the crushed ice. Blend at low 
  speed for 5 sec. then at high speed
  until firm. Pour into salted rimmed
  margarita/special glass.
Garnish Orange Slice & Red Cherry
       
226 FROZEN MINT DAIQUIRI
  60 ml Bacardi silver
  20 ml Fresh lime juice
  1 tsp White sugar
  6 pcs Fresh mint leaves
Glass Old fashioned glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Sprig Fresh Mint & Green Cherry
       
227 FROZEN STRAWBERRY
  MARGARITA
  30 ml Tequila gold
  10 ml Triple sec.
  30 ml Strawberry mix
Glass Margarita/Coupet Glass
Method Blend    
Preparation In a blender, combine all ingredients
  witn the crushed ice. Blend at low 
  speed for 5 sec. then at high speed
  until firm. Pour into salted rimmed
  margarita/special glass.
Garnish Lime Wedge & Red Cherry
       
228 FROZEN  
  VERY BERRY RITA
  30 ml Tequila white
  10 ml Wilderberry sch
  45 ml Sweet & sour mix
  60 ml Cranberry juice
Glass Margarita/Coupet Glass
Method Blend    
Preparation In a blender, combine all ingredients
  witn the crushed ice. Blend at low 
  speed for 5 sec. then at high speed
  until firm. Pour into salted rimmed
  margarita/special glass.
Garnish Lime Wedge & Red Cherry
       
229 FRUIT  LOOP
  15 ml Strawberry liqueur
  15 ml Banana liqueur
  15 ml Melon liqueur
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
230 FRUIT  SALAD
  15 ml Strawberry liqueur
  15 ml Banana liqueur
  15 ml Melon liqueur
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
231 FUZZY  NAVEL
  45 ml Peach schnapps
  120 ml Orange juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Twist of  Lemon
       
G
       
232 GAZETTE  
  45 ml Sweet vermouth
  45 ml Brandy
  1 tsp Lemon juice
  1 tsp Sugar syrup
Glass Old fashioned Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a old fashioned 
  over ice cubes.
Garnish Twist of Lemon
       
233 GEISHA GIRL
  30 ml Midori liqueur
  30 ml Gin
  60 ml Passion Fruit Pulp
  1 half Canned pear
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Fresh Three(3) Black Grapes
       
234 GEORGIA MINT JULEP
  45 ml Cognac
  30 ml Peach schnapps
  3 pcs Sprigs fresh mint
  1 half tsp White sugar
Glass High Ball Glass
Method Muddle/Pour  
Preparation In a high ball glass place mint leaves
  with ice; Add sugar with just little
  water, Muddle then add the cognac & 
  peach schnapps.
Garnish Sprig of Fresh Mint
       
235 GIBSON  
  60 ml Gin
  1 splash Dry vermouth
Glass Martini Glass  
Method Stir & Strain  
Preparation In a shaker, combine all ingredients 
  with ice cubes; Stir & strain into a
  chilled martini glass
Garnish Cocktail Onion
       
236 GIBSON  MARTINI
  120 ml Bombay saphire
  10 ml Dry vermouth
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Onions  
       
237 GIMLET  (GIN)
  45 ml Gin
  30 ml Rose's lime juice
Glass Cocktail /Old Fashioned Glass
Method Shake & Strain or Serve On The Rock
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
  or serve on the rocks in an
  old fashioned glass.
Garnish Twist of Lime wheel 
       
238 GIMLET  (VODKA)
  45 ml Vodka
  30 ml Rose's lime juice
Glass Cocktail /Old Fashioned Glass
Method Shake & Strain or Serve On The Rock
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
  or serve on the rocks in an
  old fashioned glass.
Garnish Twist of Lime wheel
       
239 GIN &  IT  
  45 ml Gin
  30 ml Sweet Vermouth
Glass Cocktail /Old Fashioned Glass
Method Shake & Strain or Serve On The Rock
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
  or serve on the rocks in an
  old fashioned glass.
Garnish Red Cherry  
       
240 GIRL  NEXT  DOOR
  15 ml Amaretto
  15 ml Anisette
  15 ml Tequila
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
241 GNIF  
  45 ml Peachtree schnapps
  15 ml Malibu
  1 dash Campari
  120 ml Pineapple juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Pineapple Slice & Red Cherry
       
242 GOD CHILD
  30 ml Amaretto
  30 ml Vodka
  30 ml Heavy cream
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish None    
       
243 GOD  FATHER
  45 ml Scotch
  20 ml Amaretto
Glass Old Fashioned Glass
Method Serve Over Ice
Preparation In a old fashioned glass with ice cubes;
  Pour all ingredients.
Garnish None    
       
244 GOD  MOTHER
  45 ml Vodka
  20 ml Amaretto
Glass Old Fashioned Glass
Method Serve Over Ice
Preparation In a old fashioned glass with ice cubes;
  Pour all ingredients.
Garnish None    
       
245 GOLD  DREAM
  45 ml Galliano
  30 ml Orange juice
  15 ml Heavy cream
Glass Martini Glass  
Method Shake & Strain up
Preparation In a shaker, combine all ingredients;
  shake & strain into a martini glass
Garnish Slice Orange  
       
246 GOLD  FINGER
  25 ml Galliano
  25 ml Frangelico
  30 ml Heavy cream
Glass Martini Glass  
Method Shake & Strain up
Preparation In a shaker, combine all ingredients;
  shake & strain into a martini glass
Garnish Slice Orange  
       
247 GOLDEN  BULLET
  30 ml Tequila gold
  15 ml Peppermint schnappss
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
248 GOLDEN  CADILLAC
  30 ml Galliano
  30 ml Creme de cacao white
  30 ml Heavy cream
Glass Cocktail Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Red Cherry  
       
249 GOLDEN  DREAM
  30 ml Galliano
  15 ml Triple sec
  15 ml Orange juice
  15 ml Heavy cream
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Red Cherry  
       
250 GOLDEN  EVENING
  15 ml Appleton special
  15 ml Tia maria
  15 ml Kahlua
Glass Champange flute
Method Shake & Strain
Preparation In a shaker, combine all ingredients; 
  shake & strain into a champagne
  glass over ice cubes.
Garnish None    
       
251 GOLDEN  MARGARITA
  30 ml Tequila gold
  15 ml Triple sec
  45 ml Lime juice
Glass Margarita or Special Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a salt-rimmed 
  margarita glass
Garnish Lime Wedge  
       
252 GOOMBAY  SMASH
  30 ml Myers's dark
  15 ml Malibu
  15 ml Triple sec
  60 ml Pineapple juice
  15 ml Lime juice
Glass Poco Grande Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients 
  with shave of crushed ice; shake &
  & strain into a highball over ice cubes.
Garnish Orange Slice & Red Cherry
       
253 GRAND  BAILEY'S
  30 ml Grand marnier
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
254 GRASSHOPPER
  25 ml Crene de menth green
  25 ml Creme de cacao
  30 ml Light cream
  2 pcs Red cherry
Glass Snifter Glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Two Red Cherry
       
255 GREEN  HORNET
  15 ml Amaretto
  15 ml Melon liqueur
  15 ml Peppermint schnappss
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients; 
  shake & strain into a shooter glass
Garnish None    
       
256 GREEN  OPAL
  15 ml Menthe green
  15 ml Tequila white
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
257 GREYHOUND
  45 ml Vodka
  90 ml Grapefruit juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Lime Wedge  
       
258 GUTS  
  30 ml Sloe gin
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
259 GYPSY  
  45 ml Sweet vermouth
  45 ml Gin
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Red Cherry  
       
H
       
260 HAIRY  NAVEL
  20 ml Peach schnapps
  30 ml Vodka
  150 ml Orange juice
Glass Poco Grande Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a poco grande
  glass over  ice cubes.
Garnish Orange Slice & Red Cherry
       
261 HANGMAN
  30 ml Appleton gold
  30 ml 151 rum
  15 ml Wild orange liquer
  120 ml Pineapple juice
  90 ml Orange juice
  15 ml Honey
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Orange slice & Red Cherry
       
262 HANGOVER
  15 ml Peppermint schnappss
  15 ml Ouzo
  15 ml Jack daniel's
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
263 HARBOR  LIGHT
  15 ml Kahlua
  15 ml Dark rum
  15 ml Tequila
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
264 HARD  ON
  15 ml Kahlua
  15 ml Anisette
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
265 HARRY'S  BELLINI
  5 ml Peach schnapps
  90 ml Champagne
  10 ml Peach juice
Glass Cocktail Glass
Method Pour & Stir  
Preparation In a champagne flute, combine all 
  ingredients; Stir.
Garnish Orange 1/4 Slice
       
266 HARVEY  WALLBANGER
  30 ml Vodka
  15 ml Galliano
  90 ml Orange juice
Glass Poco Grande/Special Glass
Method Pour    
Preparation In a highball glass pour vodka & 
  orange juice over ice cubes;
  Float galliano.
Garnish None    
       
267 HAWAIIAN  MARTINI
  45 ml Bombay saphire
  15 ml Triple sec
  30 ml Pineapple juice
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist  
       
268 HAWAIIAN  SEABREESE
  45 ml Vodka
  60 ml Cranberry  juice
  60 ml Pineapple  juice
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Lime Wedge  
       
269 HIGHLAND  SLING
  15 ml Drambuie
  15 ml Baileys
  15 ml Scotch
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
270 HILO  
  30 ml Tequila white
  15 ml Southern comfort
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
271 HOLLANDER  MARTINI
  45 ml Young genever
  15 ml Dry vermouth
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist or Olive. Please ask.
       
272 HONEY  DRIPPER
  15 ml Galliano
  15 ml Baileys
  15 ml Triple sec
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
273 HOT  APPLE  PIE
  45 ml Tuaca liqueur
  120 ml Hot apple juice
Glass  Hot Mug  
Method Pour & Stir  
Preparation In a hot mug pour the tuaca and
  fill with the hot apple juice; top with
Garnish Thickened Cream, Dust with ground
  cinamon. Insert a cinnamon stick.
       
274 HOT BUTTERED RUM
  45 ml Myers's rum
  1 pc Lump sugar
  45 ml Rum butter
      Boiling water
Glass  Hot Mug  
Method Pour & Stir  
Preparation In a hot mug put the sugar lump, 
  filling two-thirds with boiling water.
  Add the rum butter and myers rum.
  Stir & sprinkle with nutmeg.
Garnish None    
       
275 HOT GOLD
  150 ml Hot orange juice
  90 ml Amaretto
Glass  Hot Mug  
Method Pour & Stir  
Preparation In a hot mug pour hot orange juice;
  Add the amaretto & stir.
Garnish Cinnamon Stick
       
276 HOT  RUM  TODDY
  45 ml Myers's rum
  30 ml Fresh lemon juice
  30 ml Honey
      Cloves
      Boiling water
Glass Hot Mug  
Method Pour & Stir  
Preparation In a hot mug put lemon juice, honey
  & cloves. Fill two-thirds with boiling. 
  water. Add the myers's rum and stir.
Garnish Lemon slice"spiked" with extra cloves.
       
277 HUGS & KISSES
  VALENTINES
  30 ml Gin
  15 ml Peach schnapps
  60 ml Lemon juice
  15 ml Orange juice
  1 dash Grenadine
Glass Martini Glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a martini glass
Garnish Mint Leaves  
       
278 HUMMER
  30 ml Kahlua
  30 ml Bacardi silver
  2 scoops Vanilla ice cream
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Red Cherry  
       
279 HURRICANE
  30 ml Myers's rum
  30 ml Bacardi  "151"
  30 ml Passion fruit pulp
  15 ml Rose's lime juice
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lime Peel 
       
I
       
280 ICE BERG  MARTINI
  45 ml Beefeater
  15 ml Creme de menthe white
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist or Olive. Please ask.
       
281 ICE  BREAKER
  45 ml Pernod
  120 ml Bitter lemon mixer
Glass High Ball Glass
Method Pour & Stir  
Preparation In a high ball glass pour the pernod 
  over ice. Fill with bitter lemon; 
  Stir gently  
Garnish Lime Wedge  
       
282 IRISH  ANGEL
  30 ml Frangelico
  15 ml Baileys
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Red Cherry  
       
283 IRISH  CACTUS  JACK
  15 ml Baileys
  15 ml Tequila white
  15 ml Jack daniel's
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
284 IRISH  MONKEY
  30 ml Baileys
  15 ml Banana liqueur
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
285 ISLAND  GOLD
  15 ml Coconut rum
  15 ml Banana liqueur
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
286 ISLAND  REGGAE  BEAT
  15 ml Cognac
  15 ml Scotch
  15 ml Drambuie
  30 ml Orange juice
  30 ml Pineapple juice
  15 ml Grenadine
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Orange Slice & Red Cherry
       
287 ISLAND  SOUR
  30 ml Dark rum
  15 ml Creme de banana
  15 ml White creme de cacao
  30 ml Lemon juice
  30 ml Pineapple juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Pineapple stick & Red Cherry
       
288 ITALIAN  CONNECTION
  30 ml Amaretto
  15 ml Brandy
  15 ml Galliano
Glass Old fashioned glass
Method Shake & Strain
Preparation In a shaker, combine amaretto &
  & brandy; shake & strain into
  a old fashioned glass over ice cubes.
  Top with galliano
Garnish None    
       
289 ITALIAN  SOMBRERO
  45 ml Amaretto
  90 ml Cream
Glass Old fashioned Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a old fashioned 
  over ice cubes.
Garnish Red Cherry  
       
J
       
290 JACK  ROSE
  45 ml Lime juice
  45 ml Apple jack (Calvados)
  1 dash Grenadine
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Sprinkle cinnamon on top
       
291 JAMAICAN  COCKTAIL
  45 ml Dark rum
  45 ml Grapefruit juice
  15 ml Lime juice
  30 ml Coconut cream
  10 ml 151 rum
  1 dash Grenadine
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Lime slice & Red Cherry
       
292 JAMAICAN  DREAM
  45 ml White rum
  30 ml Pineapple juice
  30 ml Orange juice
  30 ml Grapefruit juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Orange Slice & Red Cherry
       
293 JAMAICAN  GLOW
  45 ml Myers's dark
  30 ml Papaya juice
  30 ml Lime juice
  30 ml Light cream
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Pineapple Slice & Red Cherry
       
294 JAMAICA  HOP
  30 ml Kahlua
  30 ml Creme de cacao white
  30 ml Light Cream
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Red Cherry  
       
295 JAMAICA  STING
  30 ml Wild orange liquer
  15 ml Ortanique liquer
  60 ml Milk
  45 ml Orange juice
  1 dash Grenadine
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Orange slice & Red cherry
       
296 JAMAICA  SUNSHINE
  45 ml 151 rum
  30 ml Fruit punch
  1 pc Fresh Banana
  60 ml Pineapple juice
  60 ml Orange juice
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple stick & Red cherry
       
297 JAMAICA  TEASER
  15 ml Tia maria
  15 ml Vodka
  90 ml Milk
  90 ml Coke
  1 dash Grenadine
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Orange slice & Red cherry
       
298 JELLY  BEAN
  15 ml Grenadine
  15 ml Ouzo
  15 ml Tequila white
  15 ml Anisette
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
299 JELLY  BEAN
  (VERSSION  2)
  30 ml Anisette
  30 ml Blackberry brandy
Glass Old Fashioned Glass
Method Pour    
Preparation In a old fashioned glass pour anisette
  & blackberry brandy; Stir.
Garnish None    
       
300 JOE'S  REMEDY
  15 ml Grand marnier
  15 ml Amaretto
  15 ml Anisette
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
301 JOHN  COLLINS
  45 ml Blend whiskey
  45 ml Lemon juice
  15 ml Sugar syrup
  60 ml Soda water
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Orange Slice & Red Cherry
       
302 JOHN  PAUL  11
  30 ml Baileys
  15 ml Scotch whisky
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
303 JUICY  LUCY
  45 ml Galliano
  120 ml Orange juice
Glass Cocktail Glass
Method Pour & Stir  
Preparation In a high ball glass with ice cubes;
  Pour galliano, orange juice & Stir.
Garnish Orange Slice  
       
304 JUNGLE  FEVER
  15 ml Kahlua
  15 ml Coconut rum
  15 ml Banana liqueur
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
305 JUNGLE  JUICE
  45 ml Dark rum
  15 ml Creme de banana
  1 dash White syrup
  60 ml Lemon juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Lemon wedge  
       
306 JUST  IRISH
  15 ml Baileys
  15 ml Irish mist
  15 ml Irish whisky
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    

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K
       
307 KAHLUA  COLADA
  60 ml Kahlua
  90 ml Coconut cream
  90 ml Pineapple juice
  1 slice Fresh pineapple
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple Slice
       
308 KAMIKAZE
  30 ml Triple sec
  30 ml Vodka
  30 ml Rose's lime juice
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Red Cherry  
       
309 KANGAROO
  30 ml Dry vermouth
  45 ml Vodka
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lemon
       
310 KENTUCKY  MARTINI
  45 ml Maker's mark
  15 ml Amaretto
  60 ml Orange juice
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist or Olive. Please ask.
       
311 KILLER  RUM  DEAL
  10 ml Bacardi silver
  10 ml Myer's  rum
  10 ml Barcardi "151"
  60 ml Orange juice
  60 ml Pineapple juice
  10 ml Grenadine syrup
Glass Poco Grande  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  Except barcardi 151; shake & strain
  into a poco grande glass with ice
  cubes float bacardi 151.
Garnish Orange Slice & Red Cherry
       
312 KING  ALPHONSE
  45 ml Creme de cacao white
  30 ml Light cream
Glass Old Fashioned Glass
Method Pour    
Preparation Serve on the rocks in an 
  "Old Fashioned Glass"
Garnish None    
       
313 KIR    
  150 ml White wine
  15 ml Creme de cassis
Glass Wine Glass  
Method Pour & Stir  
Preparation Pour white wine into a chilled
  wine glass; Trickle the
  creme de cassis;Stir & serve.
Garnish None    
       
314 KIR  ROYAL
  150 ml Champagne
  15 ml Creme de cassis
Glass Champagne Flute
Method Pour & Stir  
Preparation Pour white wine into a chilled 
  wine glass. Trickle the
  creme de cassis; Stir & serve.
Garnish None    
       
315 KISS  IN  THE  DARK
  15 ml Cococnut rum
  15 ml Baileys
  15 ml Amaretto
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
316 KITTY  LITTER
  15 ml Frangelico
  15 ml Peppermint schnappss
  15 ml Galliano
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
317 KIWI  COOLER
  45 ml Bacardi silver
  20 ml Midori liqueur
  45 ml Grapefruit juice
  2 pcs Small kiwi fruit
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Slice of Kiwi Fruit
       
318 KNOCK  OUT
  15 ml Amaretto
  15 ml Baileys
  15 ml Peppermint schnappss
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
L
       
319 LABOTOMY
  15 ml Amaretto
  15 ml Tequila
  15 ml Peppermint schnappss
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
320 LANDSLIDE
  15 ml Baileys
  15 ml Grand marnier
  15 ml Amaretto
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
321 LASER  BEAM
  15 ml Tequila gold
  15 ml Galliano
  15 ml Triple sec
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
322 LATIN  COOLER
  30 ml White rum
  15 ml Peach schnappss
  45 ml Orange juice
Glass Margarita Glass
Method Flash Blend  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend at low 
  speed pour into a margarita glass
Garnish Orange Slice & Red Cherry
       
323 LEAP  LUNCH
  15 ml Kahlua
  15 ml Green menthe
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
324 LEMON  COOLER
  45 ml Dry vermouth
  15 ml Gin
  1 tsp Lemon juice
  1 tsp Creme de cassis
  60 ml Bitter lemon
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Lemon Wedge  
       
325 LEMON DROP
  45 ml Vodka
  15 ml Triple sec
  45 ml Sour mix
Glass Martini Glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a martini glass
  rimmed with super fine sugar
Garnish Lemon wedge  
       
326 LIGHTER  FLUID
  30 ml Tequila
  15 ml Ouzo
  5 ml Tabasco sauce
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
327 LIGHTHOUSE
  30 ml Kahlua
  15 ml Tequila
  60 ml 7-up
  15 ml Bacardi 151
Glass Highball Glass
Method Shake & Strain
Preparation In a shaker, kahlua & tequila;
  shake & strain into a highball glass
  with ice cubes;Filled 7up/top with 152
Garnish Lime wedge  
       
328 LIMON  MARTINI
  120 ml Bacardi lemon rum
  15 ml Martini bianco
  1 dash Lemon juice
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist or Olive. Please ask.
       
329 LINCHBURG
  30 ml Bourbon
  15 ml Triple sec
  30 ml Lime juice
  60 ml 7-up
Glass Highball Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  Except 7-up; shake & strain into
  a highball glass with ice cubes;
  Filled 7up  
Garnish Lime wedge  
       
330 LITTLE  DEVIL
  30 ml Myers's rum
  30 ml Gin
  15 ml Triple sec
  15 ml Fresh lemon juice
Glass Cocktail Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lemon Peel & Red Cherry
       
331 LITTLE  JEWEL
  45 ml Peach schnapps
  30 ml Vodka
  120 ml Cranberry juice
Glass High Ball Glass
Method Pour & Stir  
Preparation Pour over ice cubes into
  a high ball glass & stir
Garnish Twist of Lime Peel  & Red Cherry
       
332 LIZA'S LOVE
  60 ml Gold rum
  15 ml Triple sec
  120 ml Pineapple juice
  1 dash Lime juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Orange Slice & Red Cherry
       
333 LONDON  FOG
  30 ml Anisette
  15 ml Ouzo
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
334 LONG BEACH ICED TEA
  15 ml Gin
  15 ml Vodka
  15 ml Bacardi silver
  15 ml Tequila white
  15 ml Triple sec
  15 ml Fresh lemon juice
  45 ml Cranberry juice
Glass High Ball Glass
Method Pour & Stir  
Preparation In a poco grande glass Pour all
  ingredients over ice cubes.
Garnish Lemon Wedge or Twist
       
335 LONG  ISLAND ICE TEA
  20 ml Gin
  20 ml Vodka
  20 ml Bacardi silver
  20 ml Tequila white
  20 ml Triple sec
  20 ml Fresh lemon juice
  45 ml Cola
Glass High Ball Glass
Method Pour & Stir  
Preparation Pour all ingredients over ice cubes in 
  a high ball glass ( except cola). Stir.
  Fill with cola  
Garnish Twist of Lemon Peel
       
336 LOVE  BOAT
  45 ml Melon liqueur
  10 ml Blue curacao
  60 ml Colada mix
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice except
  blue curacao blend well at high speed
  pour into a poco grande glass.
  (rimmed with coconut shaving)"
  "blue curacao pour down side of glass"
Garnish Pineapple & Red cherry
       
337 LOVE BIRDS
  45 ml Vodka
  60 ml Lemon juice
  15 ml Dark rum
  15 ml Grenadine
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Lemon wedge   
       
338 LOVE'S LEAP
  30 ml 151 rum
  15 ml Vodka
  15 ml Appleton special
  90 ml Pineapple juice
  60 ml Orange juice
  30 ml Grenadine
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Orange slice & Red cherry
       
339 LUCKY  
  45 ml Vodka
  15 ml Sambuca
  120 ml Orange juice
  1 tsp Grenadine
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Orange slice & Red Cherry
       
M
       
340 MACH  1  
  30 ml Anisette
  15 ml Tequila white
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
341 MADRAS  
  45 ml Vodka
  90 ml Orange juice
  30 ml Cranberry juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Orange Slice  
       
342 MAITAI  
  45 ml Myers's rum
  30 ml Triple sec
  15 ml Bacardi "151"
  15 ml Orgeat syrup/ Orzato
  15 ml Grenadine syrup
  15 ml Fresh lime juice
Glass Poco Grande/Special Glass
Method Shake & Strain
Preparation Shake all ingredients except the
  bacardi 151, Strain & pour into the
  poco grande glass containing crushed
  ice. Float over the bacardi "151"
Garnish Pineapple Sttick & Red Cherry
       
343 MAITAI (VERSSION 2)
  30 ml White rum
  15 ml Triple sec
  30 ml lemon syrup
  15 ml Sugar syrup
  1 dash Grenadin
  15 ml Creme de noyaux
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Slice Orange  
       
344 MAKAY'S  SNACK
  30 ml Banana liqueur
  15 ml Kahlua
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
345 MALIBU RAIN MARTINI
  45 ml Smirnoff
  15 ml Malibu
  60 ml Pineapple juice
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist or Red Cherry
       
346 MANDATORY
  30 ml Baileys
  15 ml Peppermint schnappss
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
347 MANGO  COOLER
  30 ml Myers's rum
  15 ml Triple sec
  60 ml Mango juice
  30 ml Lime juice
Glass Poco Grande/Special Glass
Method Flash Blend  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend at low 
  speed pour into a poco grande glass
  or special glass.
Garnish Orange Slice & Red Cherry
       
348 MANHATTAN (Dry)
  60 ml Bourbon
  15 ml Dry vermouth
Glass Cocktail Glass/Old Fashioned
Method Stir & Strain  
Preparation Serve either on the rocks in an
  old fashioned glass or stir & strain in
  cocktails glass
Garnish Twist of Lemon Peel & Green Olive
       
349 MANHATTAN (Perfect)
  60 ml Bourbon
  10 ml Sweet vermouth
  10 ml Dry vermouth
Glass Cocktail Glass/Old Fashioned
Method Stir & Strain  
Preparation Serve either on the rocks in an
  old fashioned glass or stir & strain in 
  cocktails glass
Garnish Twist of Lemon / Red Cherry  or 
  an Green Olive. Please ask.
       
350 MANHATTAN (Sweet)
  60 ml Bourbon
  15 ml Sweet vermouth
Glass Cocktail Glass/Old Fashioned
Method Stir & Strain  
Preparation Serve either on the rocks in an 
  old fashioned glass or stir & strain in
  cocktails glass
Garnish Red Cherry  
       
351 MARGARITA
  45 ml Tequila white
  20 ml Triple sec
  45 ml Fresh lime/lemon juice
Glass Margarita or Special Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients; 
  shake & strain into a salt-rimmed 
  margarita glass
Garnish Lime Wedge  
       
352 MARGARITA-COYOTE
  30 ml Tequila white
  15 ml Triple sec
  30 ml Fresh lime/lemon juice
  30 ml Peach juice
Glass Margarita Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at 
  high speed pour into a margarita or 
  special glass.  
Garnish Lime Wedge  
       
353 MARGARITA
  RASPBERRY
  25 ml Tequila white
  25 ml Grand marnier
  25 ml Fresh lime/lemon juice
  10 ml Chambord
  8 pcs Fresh Raspberries
Glass Margarita Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at 
  high speed pour into a margarita or 
  special glass.  
Garnish Lime Wedge  
       
354 MARGARITA REAL
  45 ml Tequila gold
  10 ml Cointreau
  30 ml Fresh lime/lemon juice
  60 ml Orange juice
Glass Margarita or Special Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients; 
  shake & strain into a salt-rimmed 
  margarita glass
Garnish Lime Wedge & Orange slice
       
355 MASSY  
  15 ml Kahlua
  15 ml Tequila white
  15 ml Grand marnier
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
356 MATADOR
  45 ml Tequila white
  60 ml Pineapple juice
  15 ml Fresh lime juice
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Pineapple Stick & Green Cherry
       
357 MELON  BALL
  30 ml Vodka
  30 ml Midori liqueur
  120 ml Pineapple juice
Glass High Ball Glass
Method Pour & Stir  
Preparation Pour over ice in a high ball glass
  and stir  
Garnish Pineapple Stick  or Watermelon slice
       
358 MELON  DAIQUIRI
  30 ml Bacardi silver
  20 ml Midori liqueur
  30 ml Fresh lime juice
  1 haft tsp White sugar
  4 chunks Ripe melon
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Slice of Melon & Red Cherry
       
359 MELON  MARTINI
  120 ml Absolut kurant
  15 ml Midori
  1 dash Melon juice
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist or Green Olives.
       
360 MELON  NUT
  30 ml Melon liqueur
  15 ml Coconut rum
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
361 MELON PASSION
  6 slice Water melon
  30 ml Lime juice
  60 ml Pineapple juice
  30 ml Fruit syrup
  45 ml Light rum
  15 ml Apricot brandy
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Slice melon & Red Cherry
       
362 MELON SAKERITA
  60 ml Sake
  30 ml Tequila white
  30 ml Midori melon
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish none    
       
363 MEMOSA  
  30 ml Orange juice
  90 ml Champagne
Glass Champagne Flute
Method Pour & Stir   
Preparation In champagne flute pour orange juice 
  & fill champagne; Stir. 
Garnish Orange Slice 1/4
       
364 MEXICAN  FLAG
  15 ml Grenadine
  15 ml Green creme de menthe
  15 ml Tequila white
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
365 MEXICAN  SNOW
  30 ml Peppermint schnappss
  15 ml Tequila white
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
366 MEXICAN  SUNRISE
  45 ml Tequila white
  15 ml Triple sec
  90 ml Orange juice
  1 dash Grenadine syrup
Glass Highball Glass
Method Pour & Stir   
Preparation Pour tequila, triple sec & orange juice 
  over ice cubes in highball glass; 
  Stir &  trickle in the grenadine
Garnish Orange Slice & Red Cherry
       
367 MEXICANO  MARTINI
  120 ml Absolut citron
  15 ml Tequila white
  1 dash Lemon juice
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients; 
  stir & strain into a either on the rocks 
  in old fashioned glass or chilled 
  martini glass (Glass rimmed with salt)
Garnish Lemon Twist or Green Olives.
       
368 MIAMI  NICE
  15 ml Triple sec
  15 ml Gin
  15 ml Bourbon
  60 ml Lemon juice
Glass Poco Grande/Special Glass
Method Flash Blend  
Preparation In a blender, combine all ingredients 
  with the crushed ice. Blend at low 
  speed pour into a poco grande glass
  or special glass.
Garnish Orange Slice & Red Cherry
       
369 MIAMI  VICE
  30 ml White rum
  15 ml Lemon juice
  2 pcs Fresh strawberry fruit
  15 ml Sugar syrup
  30 ml White rum
  30 ml Pineapple juice
  15 ml Coconut cream
  1 dash blue curacao
    (Layered strawberry daiquiri +
    pinacolada top with blue curacao)
Glass Poco Grande/Special Glass
Method Frozen/ Layered
Preparation First step ) In a blender, combine rum, 
  fresh strawberry, lemon juice & 
  sugar syrup with the crushed ice; 
  Blend well at high speed; pour into
  poco grande(half of the glass layered);
  Second step; In a blender,
  combine rum, coconut cream &
  pineapple juice with the crushed ice; 
  Blend well at at high speed; pour into 
  a poco grande .
  (half of the glass layered on the top);
  top of blue curacao.
Garnish Pineapple slice
       
370 MIAMI  VICE  ON  ICE
  30 ml Blackberry brandy
  20 ml Creme de banana
  15 ml Myers's rum
  90 ml Pineapple juice
  1 dash Light cream
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Lime Wheel  & Red Cherry
       
371 MIAMI  WHAMMY
  30 ml Myers's dark
  15 ml Triple sec
  30 ml Lemon juice
  30 ml Orange juice
  15 ml Grenadine
Glass Poco Grande/Special Glass
Method Flash Blend  
Preparation In a blender, combine all ingredients 
  with the crushed ice. Blend at low 
  speed pour into a poco grande glass
  or special glass.
Garnish Orange Slice & Red Cherry
       
372 MIDNIGHT SOUR
  30 ml Lemon juice
  30 ml Vodka
  15 ml Blue curacao
  15 ml Grenadine
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Lemon wedge  
       
373 MIDORI  COLADA
  60 ml Midori liqueur
  90 ml Coconut cream
  90 ml Pineapple juice
  1 Slice Fresh pineapple
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple Slice  & Red Cherry
       
374 MIKADO  COCKTAIL
  30 ml Cognac
  10 ml Triple sec
  10 ml Creme de noyaux
  1 dash Angustura bitters
  1 dash Grenadine syrup
Glass Old Fashioned Glass 
Method Pour & Stir  
Preparation Stir over ice in an old fashioned glass
Garnish Twist of Orange Peel
       
375 MISSISSIPPI  MUD
    45 ml
    20 ml
    2 scoops
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Sprinkle with Chocolate Vermicelli
       
376 MISTAKE
  30 ml Amaretto
  15 ml Ouzo
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
377 MOCKINGBIRD
  45 ml Tequila white
  20 ml Creme de menthe green
  20 ml Fresh lime juice
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lime Peel
       
378 MODEL  T.
  15 ml Kahlua
  15 ml Baileys
  15 ml Grand marnier
  15 ml Banana liqueur
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
379 MOJITO  
  45 ml Bacardi Silver
  90 ml Lemon juice
  8 pcs Mint  leaves
  6 grms White sugar
  1 dash Angustura bitter
  30 ml Soda water
Glass Highball Glass
Method Muddle & Stir  
Preparation In a highball put 8 pcs mint leaves,
  30 ml lemon juice 30 ml bacardi,
  6 grms sugar muddle. put ice cubes
  and lemon juice top with soda water 
  and drop angustura.
Garnish Lime Wedge  
       
380 MOLESTER
  15 ml Bourbon
  15 ml Rye whisky
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
381 MONTE  CARLO
  15 ml Grand marnier
  1 dash Cognac
  90 ml Sparkling wine
Glass Champagne Flute
Method Pour & Stir   
Preparation In champagne flute pour grand 
  marnier, dash of cognac & fill 
  champagne; Stir. 
Garnish Red Cherry  
       
382 MOON  QUAKE  SHAKE
  45 ml Myers's rum
  30 ml Kahlua
  15 ml Fresh lemon juice
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lemon Peel
       
383 MOONLIGHT EROTICA
  30 ml Appleton gold
  15 ml Amaretto
  30 ml Evaporated milk
  1 dash Tabasco
  1 dash White syrup
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple slice & Red Cherry
       
384 MORGANS TREASURE
  45 ml Appleton estate special
  120 ml Orange juice
  1 dash Lime juice
  1 dash Sugar syrup
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Orange slice & Red Cherry
       
385 MOSCOW  MULE
  45 ml Vodka
  20 ml Roses lime juice
  120 ml Ginger beer mixer
Glass High Ball Glass
Method Pour & Stir  
Preparation Pour vodka & lime juice over 
  ice cubes in high ball glass. Fill with 
  ginger beer. Stir gently.
Garnish Lime Wheel & Red Cherry
       
386 MOULIN  ROUGE
  30 ml Sloe gin
  15 ml Sweet vermouth
  1 dash Angustura bitters
  60 ml Sparkling wine
Glass Champagne Flute
Method Pour & Stir   
Preparation In champagne flute pour sloe gin,
  sweet vermouth,dash angustura bitters
  & fill champagne; Stir. 
Garnish Slice Orange  
       
387 MUDSLIDE
  30 ml Vodka
  15 ml Baileys
  15 ml Kahlua
Glass Old Fashioned Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into a old fashioned
  (Or Serve over ice cubes)
Garnish Slice Orange  
       
N
       
388 NEGRONI
  30 ml Gin
  30 ml Campari
  30 ml Sweet vermouth
Glass Old Fashioned Glass
Method Stir & Strain  
Preparation Stir & Strain into a cocktail glass or 
  into a rock glass over ice cubes.
  (When served this latter way, 
  a splash of club soda may be added
  finally. Please ask.)
Garnish Twist of Orange Peel
       
389 NEGROSKI
  30 ml Sweet vermouth
  30 ml Campari
  30 ml Vodka
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Orange Slice  
       
390 NEW YORK  COCKTAIL
  45 ml Seagram's seven crown
  20 ml Fresh lemon juice
  1 tsp White sugar
  1 dash Grenadine syrup
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lemon Peel
       
391 NIGHTMARE
  15 ml Tequila white
  15 ml Grand marnier
  15 ml Galliano
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
392 NUCLEAR  BOMB
  15 ml Cherry brandy
  15 ml Baileys
  15 ml Irish mist
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
393 NUT  CASE
  90 ml Malibu
  90 ml Pineapple juice
  30 ml Kahlua
  90 ml Milk
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple stick & Red Cherry
       
394 NUTTY  COLADA
  30 ml Bacardi silver
  15 ml Amaretto
  30 ml Coconut cream
  60 ml Pineapple juice
  1 slice Fresh pineapple
  15 ml Myers on top
Glass Poco Grande/Special Glass
Method Flash Blend  
Preparation In a blender, combine all ingredients 
  with the crushed ice. Blend at low 
  speed pour into a poco grande glass
  or special glass.Top with myers
Garnish Pineapple Slice & Red Cherry
       
395 NUTTY  IRISHMAN
  30 ml Baileys
  30 ml Frangelico
Glass Old fashioned Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a old fashioned 
  over ice cubes.
Garnish None    
       
O
       
396 OCEAN  BUBBLES
  30 ml Light rum
  90 ml Pineapple juice
  1 dash Egg white
  10 ml Sprite
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Slice orange & Red Cherry
       
397 OCEAN  CRUISER
  45 ml Midori
  30 ml Coconut cream
  30 ml Pineapple juice
  1 half Fresh peach slice
Glass Poco Grande/Special Glass
Method Flash Blend  
Preparation In a blender, combine all ingredients 
  with the crushed ice. Blend at low 
  speed pour into a poco grande glass
  or special glass.
Garnish Pineapple Slice & Red Cherry
       
398 OLD  FASHIONED
  60 ml Bourbon
  1 cubes White sugar
  1 dash Angustura bitters
Glass Old Fashioned Glass
Method Pour & Stir  
Preparation Into an old fashioned glass muddle 
  the sugar and angustura bitters with 
  little club soda; Add a twist of  lemon
  peel and ice cubes. Pour the whiskey
  and stir.  
Garnish Orange & Lemon Slice, Red Cherry 
       
399 ORANGE  BLOSSOM
  45 ml Gin
  45 ml Orange juice
  1 dash Grenadine syrup
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Orange Slice & Red Cherry
       
400 ORANGE  DELIGHT
  30 ml Lime juice
  30 ml White syrup
  60 ml Orange juice
  45 ml Light rum
  15 ml Orange liquer
  15 ml Wild orange liquer
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple slice & Red Cherry
       
401 ORGASM  
  15 ml Amaretto
  15 ml Baileys
  15 ml Kahlua
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
402 OUR  OWN
  15 ml Kahlua
  15 ml Banana liqueur
  15 ml Irish mist
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
403 OUTRIGGER
  30 ml Vodka
  30 ml Peach schnapps
  30 ml Pineapple juice
Glass Old fashioned Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a old fashioned 
  over ice cubes.
Garnish Pineapple Stick & Red Cherry
       
404 OUTWARD  BOUND
  30 ml Bacardi silver
  15 ml Peachsnapps
  60 ml Orange juice
  60 ml Cranberry juice
Glass Poco Grande Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a poco grande
  glass over  ice cubes.
Garnish Orange Slice & Red Cherry
       
P
       
405 PACIFIC  RIM
  30 ml Midori
  15 ml Peach schnapps
  10 ml Sweet & sour
  10 ml Orange juice
  60 ml Spakling wine
Glass Champagne Flute
Method Blend/Fill up  
Preparation In a blender, combine all ingredients;
  Except sparkling wine;Blend and pour
  into a champagne flute and fill chilled 
  sparkling wine.
Garnish None    
       
406 PAISLEY  MARTINI
  45 ml Bombay saphire
  15 ml Scotch
  10 ml Dry vermouth
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist or Olive. Please ask.
       
407 PALM  TREE
  15 ml Cacao white
  15 ml Melon liqueur
  15 ml Coconut rum
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
408 PANAMA  COCKTAIL
  30 ml Cognac
  30 ml Creme de cacao white
  30 ml Light Cream
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Red Cherry  
       
409 PANAMA  PUNCH
  30 ml Myers's rum
  15 ml Apricot brandy
  60 ml Pineapple juice
  60 ml Orange juice
  15 ml Orgeat syrup/Orzato
  1 dash Grenadine syrup
Glass High Ball Glass
Method Pour & Stir  
Preparation In a high ball glass,over ice cubes, 
  pour all ingredients except the 
  grenadine & apricot brandy; Stir, 
  Finally trickle grenadine &
  apricot brandy.
Garnish Orange Slice & Red Cherry
       
410 PARADISE  COCKTAIL
  30 ml Apricot brandy
  30 ml Gin
  30 ml Fresh orange juice
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Orange Peel
       
411 PARADISE  MARTINI
  120 ml Beefeater gin
  15 ml Apricot brandy
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Apricot  
       
412 PARALYSER
  (VERSSION 1)
  30 ml Vodka
  30 ml Kahlua
  30 ml Light cream
  60 ml Coke
Glass Highball Glass
Method Shake & Strain
Preparation In a shaker, combine vodka,kahlua 
  & cream; shake & strain into a 
  highball glass over ice cubes,
  top with coke.  
Garnish None    
       
413 PARALYZER
  (VERSSION 2)
  15 ml Ouzo
  15 ml Tequila white
  15 ml Cacao dark
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
414 PASSION DELIGHT
  (VALENTINES)
  45 ml Vodka
  15 ml Chambord
  1 tsp Passion fruit
  90 ml Orange juice
Glass Poco grande/Special glass
Method Blend/Strain up
Preparation In a blender, combine all ingredients; 
  Blend and pour into a special glass.
Garnish Star apple  
       
415 PASSION  ICE  CREAM
  25 ml Frangelico
  25 ml Dark cacao
  2 scoop Ice cream
  5 ml Passion fruit
Glass Poco Grande/Special Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Red Cherry  
       
416 PASSION  
  FRUIT DAIQUIRI
  45 ml Bacardi silver
  15 ml Fresh lime juice
  30 ml Passion fruit pulp
Glass Poco Grande/Special Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Lime Wheel & Red Cherry
       
417 PASSION  MARGARITA
  45 ml Tequila White
  30 ml Triple sec
  60 ml Passion fruit
  30 ml Orange juice
Glass Margarita Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at 
  high speed pour into a margarita or 
  special glass.  
Garnish Orange Slice & Red Cherry
       
418 PASSION  PUNCH
  15 ml Bacardi silver
  15 ml Gin
  45 ml Passion fruit pulp
  45 ml Orange juice
Glass Poco Grande/Special Glass
Method Flash Blend  
Preparation In a blender, combine all ingredients 
  with the crushed ice. Blend at low 
  speed pour into a poco grande glass
  or special glass.
Garnish Orange Slice & Red Cherry
       
419 PEACH  BLOSSOM
  45 ml Gin
  15 ml Peach schnapps
  20 ml Fresh lemon juice
  1 half Canned peach
Glass Margarita/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients 
  with the crushed ice. Blend at low 
  speed pour into a special glass.
Garnish Orange Slice  
       
420 PEACH  DAIQUIRI
  30 ml Bacardi silver
  30 ml Peach schnapps
  15 ml Fresh lime juice
  1 half Canned peach
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at high
  speed pour into a special glass
Garnish Lime Wheel & Red Cherry
       
421 PEACH  MARTINI
  45 ml Kremlovskaya
  15 ml Peach schnapps
  15 ml Cranberry juice
  10 ml Orange juice
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist or Red Cherry.
       
422 PEACH  PINA  COLADA
  45 ml Bacardi silver
  60 ml Coconut cream
  60 ml Pineapple juice
  45 ml Peach juice
  1 pc Fresh peach fruit
Glass Poco Grande/Special Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple Wedge  &  Peach  fruit
       
423 PEARLSTRINGS
  90 ml Sake
  30 ml Stolichnaya vodka
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Onions  
       
424 PEPPERMINT  BUSH
  30 ml Peppermint schnapps
  20 ml Galliano
  60 ml Fresh strawberries
  45 ml Light cream
Glass Poco Grande/Special Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Orange Peel Spiral & Green Cherry
       
425 PEPPERMINT  MARTINI
  120 ml Beefeater gin
  15 ml Peppermint liqueur
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Green Cherry  
       
426 PEPPERMINT  PATTY
  30 ml Peppermint schnappss
  30 ml White cacao
Glass Martini or Old fashioned Glass
Method Shake, Strain or Pour
Preparation In a old fashioned glass pour 
  peppermint schnappss & white cacao; 
  stir, or shake & strain into
  a cocktail glass
Garnish None    
       
427 PEPPERMINT  STICK
  30 ml Peppermint schnapps
  45 ml Creme de cacao white
  30 ml Light cream
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lime Peel
       
428 PERFECT  LADY
    30 ml
    15 ml
    15 ml
    1 part
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish None    
       
429 PERFECT  
  PEACH  DAIQUIRI
  10 ml Amaretto
  25 ml Dark rum
  25 ml Light rum
  60 ml Peach mix/Juice
Glass Poco Grande/Special Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Red Cherry  
       
430 PIMENTO DELIGHT
  15 ml 151 rum
  45 ml Pimento dram
  60 ml Orange juice
  60 ml Pineapple juice
  1 dash Lime juice
  1 dash Grenadine
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Pineapple stick & Red Cherry
       
431 PIMMS # 1 CUP
    60 ml
    120 ml
Glass High Ball glass
Method Pourr & Stir  
Preparation Pour the pimms over ice cubes in 
  a high ball ;Fill with seven-up. 
  Stir gently.  
Garnish Cucumber Shave, Slice of Lemon, 
  Sprig of Fresh Mint & Red Cherry.
       
432 PINA  COLADA
  45 ml Bacardi silver
  60 ml Coconut cream
  60 ml Pineapple juice
  1 slice Fresh pineapple
  25 ml Myers on top
Glass Poco Grande/Special Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass,
  Top with myers.
Garnish Pineapple Slice & Red Cherry
       
433 PINA COLADA
  MILK SHAKE
  45 ml Malibu
  30 ml Pineapple juice
  4 scps Ice cream
Glass Poco Grande/Special Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass,
Garnish Pineapple Slice & Red Cherry
       
434 PINEAPPLE  DAIQUIRI
  60 ml Bacardi silver
  90 ml Pineapple juice
  45 ml Fresh lime juice
Glass Poco Grande/Special Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple Stick & Green Cherry
       
435 PINK GIN  
  60 ml Gin
  1 dash Angustura bitters
Glass Martini Glass  
Method Stir & Strain  
Preparation In a shaker with ice cubes, Pour gin
  & stir until chilled,put angustura bitter
  in martini glass shake out; Strain gin 
  into martini glass.
Garnish Lemon Twist  
       
436 PINK  FLAMINGO
  30 ml Bacardi silver
  60 ml Grapefruit juice
  6 pcs Fresh strawberries
  30 ml Light Cream
Glass Poco Grande/Special Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Lime Wheel & Fresh Strawberry
       
437 PINK  LADY(VERSSION1)
  45 ml Gin
  20 ml Triple sec
  15 ml Light Cream
  10 ml Grenadine syrup
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Orange Peel & Red Cherry
       
438 PINK LADY(VERSSION 2)
  45 ml Gin
  20 ml White cacao
  15 ml Heavy Cream
  1 dash Grenadine syrup
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Pineapple slice
       
439 PINK    PUZZY
  30 ml Campari
  15 ml Peach brandy
  1 part Egg  white
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish None    
       
440 PINK  SQUIRREL
  30 ml Creme de cacao white
  30 ml Creme de noyaux
  30 ml Light cream
  1 dash Grenadine syrup
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Orange Peel & Red Cherry
       
441 PIRATES  GOLD
  30 ml Lime juice
  30 ml Sugar syrup
  30 ml Orange juice
  45 ml 151 rum
  15 ml Light rum
  15 ml Tia maria
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Orange & Red Cherry
       
442 PLANTER'S  PUNCH
  30 ml Myers's rum
  30 ml Bacardi silver
  15 ml Triple sec
  15 ml Fresh lime juice
  15 ml Fresh lemon juice
  60 ml Pineapple juice
  1 dash Grenadine syrup
Glass High Ball Glass
Method Pour & Strain  
Preparation Except for triple sec and myers's rum 
  pour all other ingredients into
  a highbal  glass; Filled with crushed 
  ice then stir until thhe glass is frosted; 
  then add the myers's rum & triple sec.
Garnish A Slice Each of Lemon, Orange,
  Pineapple,A Red cherry add a sprig
  fresh mint.(Dipped in Sugar).
       
443 POLARIS  
  60 ml Amaretto
  15 ml Blue curacao
  45 ml Orange juice
  60 ml Light cream
Glass Poco Grande/Special Glass
Method Blend    
Preparation Swirl the blue curacao around a 
  poco grande; Blend all other 
  ingredients with crushed ice at low
  low speed. Pour carefully into the 
Garnish glass Sprinkle with Toasted dessicated
  coconut & Green Cherry.
       
444 POLAR  BEAR
  60 ml Kahlua
  3 scoop Vanilla ice cream
Glass Poco Grande/Special Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Chocolate Vermicelli & Red Cherry
       
445 POLAR  EXPRESS
  45 ml Peach schnapps
  20 ml Triple sec
  15 ml Strawberry liqueur
  60 ml Fresh/Frozen strawberry
  30 ml Simple syrup
  1 dash Light cream
Glass Poco Grande/Special Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Lime Wheel & Red Cherry
       
446 POPSICLE
  15 ml Apricot brandy
  30 ml Vodka
  15 ml Heavy cream
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
447 POUSSE  CAFE
  15 ml Grenadine syrup
  15 ml Green creme de menthe
  15 ml Green chartreuse
  15 ml Anisette
  15 ml Yellow chartreuse
  15 ml Blue curacao
  15 ml Cognac
Glass Shooter/Liqueur Glass
Method Layer    
Preparation In a shooter/liqueur glass; pour
  step 1,2,3,4,5,6,7; Flame on the top
Garnish None    
       
448 PRESBYTERIAN
  45 ml Scotch
  60 ml Soda water
  60 ml Ginger ale
Glass Poco Grande/Special Glass
Method Pour    
Preparation In a highball glass pour half soda 
  water;half ginger ale; Top with scotch
Garnish Twist of Lemon
       
449 PUCCINI-COVA
  1 pc Fresh mandarine
  60 ml Covino champagne
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender; Blend fresh mandarine;
  Pour into champagne glass and fill
  chilled champagne
Garnish Pineapple Slice
       
450 PUMP  PUSHER
  15 ml Kahlua
  15 ml Baileys
  15 ml Ouzo
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
451 PURPLE  PASSION
  45 ml Vodka
  60 ml Grapefruit juice
  60 ml Red grape juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Lime Wheel & Red Cherry
       
452 PYRAMID
  15 ml Amaretto
  15 ml Anisette
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
Q
       
453 QUEEN  BEE
  45 ml Vodka
  30 ml Kahlua
  15 ml Harvey's bristol cream
  10 ml Fresh lime juice
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lemon Peel
       
454 QUEEN ELIZABETH  1
  30 ml Sweet vermouth
  30 ml Brandy
  2 tsp Blue curacao
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lemon
       
455 QUICK  SILVER
  15 ml Cacao dark
  15 ml Tequila white
  15 ml Peppermint schnappss
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
R
       
456 RAINDROP
  30 ml White creme de menthe
  15 ml Ouzo
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
457 RAMOS  FIZZ
  45 ml Gin
  30 ml Orange flower water
  30 ml Light cream
  20 ml Fresh lemon juice
  1 tsp White sugar
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Orange Slice  
       
458 RED  EYE  
  90 ml Tomato juice
  90 ml Beer
Glass Highball Glass
Method Pour/ Stir  
Preparation In a highball glass pour beer & 
  & tomato juice over ice cubes & Stir.
Garnish None    
       
459 RED  KISS
  30 ml Gin
  10 ml Grenadine
  15 ml Lemon juice
  1 part Egg white
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish None    
       
460 REGGAE SUNSPLASH
  30 ml Lime juice
  30 ml Sugar syrup
  60 ml Pineapple juice
  45 ml Gin
Glass Poco Grande/Special Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple stick & Red Cherry
       
461 REMBRANDT  MARTINI
  120 ml Old genever
  10 ml Dry martini
  10 ml Drambuie
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Raisins  
       
462 RITZ  FIZZ
  15 ml Amaretto
  15 ml Blue curacao
  90 ml Champagne
Glass Champagne Flute
Method Stir & Strain  
Preparation In a shaker pour amaretto, 
  clue curacao & lemon juice stir & 
  strain into champagne flute and fill
  with chilled sparkling wine.
Garnish Lemon Wedge  
       
463 ROAD  RUNNER
  30 ml Vodka
  30 ml Amaretto
  30 ml Coconut cream
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with crushed ice. Blend well at high 
  speed pour into a rimmed with sugar
  & nutmeg in a special glass.
Garnish Dust with Nutmeg
       
464 ROBINS  NEST
  30 ml Vodka
  30 ml Cranberry juice
  20 ml Creme de cacao white
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lime  
       
465 ROCKET  
  15 ml Kahlua
  15 ml Peach brandy
  15 ml Southern comfort
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
466 RODEO  SHOW
  15 ml Kahlua
  15 ml Cacao dark
  15 ml Triple sec
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
467 ROOT  BEER
  30 ml Kahlua
  15 ml Galliano
  15 ml Milk
  90 ml Coke
Glass Highball Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients
  except coke;shake & strain into a
  highball glass;Filled coke slowly; stir.
Garnish None    
       
468 ROSE  COCKTAIL
  (VERSSION 1)
  60 ml Mango nectar
  12 grms Granulated sugar
  45 ml Light rum
  15 ml Peach brandy
Glass Poco Grande/Special Glass
Method Blend/Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Mango slice & Red Cherry
       
469 ROSE  COCKTAIL
  (VERSSION 2)
  30 ml Vodka
  5 ml Campari
  10 ml Martini bianco
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Orange  Twist  
       
470 ROSSINI-COVA
  4 pcs Fresh strawberry
  1 dash Sugar syrup
  60 ml Covino champagne
Glass Champagne Flute
Method Blend    
Preparation In a blender, combine all ingredients 
  except champagne; blend & pour into
  a champagne flute;Fill up chilled
  covino champagne.
Garnish Lemon wedge  
       
471 ROYAL  CLUB
  15 ml Canadian club
  15 ml Midori
  15 ml Grand marnier
  90 ml Pineapple juice
Glass Poco Grande/Special Glass
Method Flash Blend  
Preparation In a blender, combine all ingredients 
  with the crushed ice. Blend at low 
  speed pour into a poco grande glass
  or special glass.
Garnish Pineapple Slice & Red Cherry
       
472 RUDDY  MIMOSA
  30 ml Orange juice
  30 ml Cranberry juice
  60 ml Sparkling wine
Glass Champagne Flute
Method Blend    
Preparation In a blender, combine all ingredients 
  except sparkling wine; blend & pour 
  into a champagne flute;Fill up
  chilled sparkling wine.
Garnish Lemon wedge  
       
473 RUM  COCKTAIL
  30 ml Lime juice
  30 ml Fruit juice
  30 ml 151 rum
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Red Cherry  
       
474 RUM  PUNCH
  30 ml Myers's rum
  60 ml Orange juice
  60 ml Pineapple juice
  1 dash Grenadine syrup
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Orange Slice & Red Cherry
       
475 RUM  RUNNER
  30 ml White rum
  10 ml Blackberry brandy
  10 ml Creme de banana
  10 ml Bacardi 151
  60 ml Orange juice
  30 ml Sweet & sour mix
  1 dash Grenadine syrup
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice except bacardi
  151 at low speed pour into a poco
  grande glass, top with bacardi 151.
Garnish Orange Slice & Red Cherry
       
476 RUM  SPECIAL
  30 ml Dark rum
  60 ml Pineapple juice
  60 ml Orange juice
  15 ml Honey
  15 ml 151 rum
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Pineapple stick,Orange slice/Cherry
       
477 RUM  SWIZZLE
  45 ml White rum
  1 dash Angustura bitters
  60 ml Orange juice
  60 ml Pineapple juice
  1 dash Grenadine
Glass Poco Grande Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a poco grande
  glass over  ice cubes.
Garnish Slice Orange  
       
478 RUSSIAN  QUALUDE
  30 ml Vodka
  15 ml Frangelico
  30 ml Light cream
Glass Old fashioned Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a old fashioned 
  over ice cubes.
Garnish None    
       
479 RUSSIAN  ROULLETE
  30 ml Stolichnaya
  30 ml Bacardi  151
Glass Old fashioned Glass
Method Pour/ Stir  
Preparation In a old fashioned glass with ice cubes,
  combine all ingredients; Stir. 
Garnish None    
       
480 RUSSIAN  ROULLETE
  (VERSSION 2)
  15 ml Galliano
  15 ml Southern comport
  15 ml Stolichnaya
Glass Pony/ Shooter  
Method Layers 1  to  3  
Preparation In a pony glass layered 1 to  3
Garnish None    
       
481 RUSTY  OYSTER
  15 ml Frangelico
  15 ml Baileys
  15 ml Cherry brandy
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
S
       
482 S.A.S  
  15 ml Southern comfort
  15 ml Anisette
  15 ml Scotch
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
483 SAKE  MARTTINI
  60 ml Gin
  30 ml Sake
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Green Olive  
       
484 SAKEREBLUE
    90 ml
    30 ml
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish none    
       
485 SALTY  DOG
  45 ml Vodka
  120 ml Grapefruit juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.(Rim glass with salt)
Garnish Lime Wedge  
       
486 SAN  FRANCISCO
  30 ml Sloegin
  10 ml Sweet vermouth
  10 ml Dry vermouth
  1 dash Angusturaa bitters
Glass Old  Fashioned  Glass
Method Shake & Strain
Preparation In a shaker, combine sloegin,
  sweetvermouth & dry vermouth;
  shake & strain into a highball glass;
  dash with angustura bitters; Stir.
Garnish Lime Wedge  
       
487 SAN  JUAN  FREEZE
  45 ml Bacardi silver
  15 ml Myers's rum
  60 ml Coconut cream
  60 ml Grapefruit juice
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients 
  with the crushed ice except myers's.; 
  blend at low speed ;pour into a poco
  grande glass or special glass.
  Float the myers's.
Garnish Lime Wheel & Red Cherry
       
488 SANGRIA  
  90 ml Red wine
  10 ml Brandy
  15 ml Orange juice
  10 ml Lemon juice
  15 ml Soda water
  1 dash Grenadin
      Chop small fresh fruits
Glass Red Wine Glass
Method Pour/ Stir  
Preparation In a red wine glass pour all 
  ingredients & Stir.
Garnish Peel of apple & Orange 
       
489 SANTIAGO
  30 ml Bacardi light
  15 ml Myers's rum
  10 ml Triple sec
  10 ml Lime juice
  60 ml Champagne
Glass Champagne Flute
Method Shake & Strain
Preparation In a shaker, combine all ingredients 
  except champagne; shake & strain 
  into achampagne glass;Fill up 
  chilled champagne.
Garnish Slice Orange  
       
490 SAPHIRE  MARTINI
  45 ml Gilbeys gin
  15 ml Sweet vermouth
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist or Red Cherry. 
       
491 SAVOY  CLUB  MARTINI
  120 ml Absolut vodka
  15 ml Drambuie
  15 ml Chocolate syrup
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish None    
       
492 SCOOTER
  30 ml Amaretto
  30 ml Cognac
  30 ml Light cream
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Red Cherry  
       
493 SCORPION
  60 ml Myers's rum
  15 ml Cognac
  15 ml Bacardi "151"
  30 ml Orange juice
  30 ml Lemon juice
  30 ml Orgeat syrup/ Orzato
Glass High Ball Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice except "rum 151".
  Blend at low speed pour into 
  a high ball glass.
Garnish Orange Slice & Red Cherry
       
494 SCREAMING ORGASM
  15 ml Vodka
  15 ml Amaretto
  15 ml Baileys
  15 ml Kahlua
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
495 SCREAMING  ORGASM
  (VERSSION 2)
    15 ml
    15 ml
    15 ml
    15 ml
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
496 SCREWDRIVER
  45 ml Vodka
  120 ml Orange juice
Glass High Ball Glass
Method Pour & Stir  
Preparation Pour  vodka & orange juice over 
  ice cubes into a high ball glass. Stir.
Garnish Orange Slice & Red Cherry
       
497 SEABREEZE
  45 ml Vodka
  60 ml Cranberry juice
  30 ml Grapefruit juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Lime Wedge  
       
498 SEPARATOR
  30 ml Kahlua
  15 ml Cognac
  10 ml Light cream
Glass Old fashioned Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a old fashioned 
  over ice cubes.
Garnish None    
       
499 SEVEN  &  SEVEN
  45 ml Seagram's  seven
  90 ml Sprite
Glass Highball Glass
Method Pour     
Preparation In a highball pour all ingredients; Stir.
Garnish None    
       
500 SEX  MACHINE
  15 ml Kahlua
  15 ml Amaretto
  15 ml Melon  liqueur
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
501 SEX ON THE BEACH
  30 ml Vodka
  45 ml Peachnapps
  60 ml Pineapple juice
  60 ml Cranberry juice
Glass Poco Grande Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a poco grande
  glass over  ice cubes.
Garnish Pineapple slice & Red cherry
       
502 SEX ON THE BEACH
  (JAMAICAN VERSION)
  45 ml Vodka
  15 ml Amaretto
  15 ml Creme de cacao
  90 ml Milk
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Pineapple slice & Red cherry
       
503 SEXY  GIRL
  30 ml Southern comfort
  15 ml Amaretto
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
504 SHAMROCK
  ST. PATRICK DAY
  4 drops Creme de menthe
  30 ml Irish whisky
  10 ml White cacao
  15 ml Lemon juice
  1 dash Grenadine
Glass Martini Glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients; 
  shake & strain into a martini glass
  with grenadine.
Garnish Slice Orange  
       
505 SHANDY  
  90 ml Sprite
  90 ml Beer
Glass Highball Glass
Method Pour/ Stir  
Preparation In a highball glass pour beer & sprite
  over ice cubes & Stir.
Garnish None    
       
506 SHANGHAI
  45 ml Dark rum
  1 tsp Anisette
  1 tsp Grenadine
  2 tsp Lemon juice
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lemon
       
507 SIDECAR  
  45 ml Cognac
  20 ml Triple sec
  20 ml Fresh lemon juice
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lemon Peel
       
508 SILK PANTIES
  (VERSSION 1)
  30 ml Vodka
  10 ml Peachnapps
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
509 SILK  PANTY
  (VERSSION 2)
  45 ml Peppermint schnappss
  90 ml 7-up
Glass Old Fashioned Glass
Method Pour/ Stir  
Preparation In a old fashioned glass with ice cubes; 
  combined peppemint schnappss &
  & 7-up; Stir  
Garnish None    
       
510 SILVER  BULLET
  (VERSSION 1)
  15 ml Anisette
  15 ml Cacao dark
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
511 SILVER  BULLET
  (VERSSION 2)
  30 ml Vodka
  15 ml Peppermint schnappss
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
512 SILVER  CADILLAC
  30 ml Galliano
  30 ml Creme de cacao white
  1 scoop Vanilla ice cream
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Lemon Peel  
       
513 SILVER  STREAK
  45 ml Gin
  30 ml Kummel
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Green Cherry  
       
514 SINGAPORE  SLING
  60 ml Gin
  45 ml Fresh lemon juice
  20 ml Cherry heering
  1 half tsp White sugar
  1 splash Soda water
Glass High Ball Glass
Method Shake, Strain & Stir
Preparation Shake gin, lemon juice & sugar and 
  strain into high ball glass over ice
  cubes. Fill with club soda and stir.
  Finally floatt cherry heering over top.
Garnish Lemon Twist,Lime Wheel,G. Cherry.
       
515 SINGAPORE  SLING 
  ORIGINAL
  30 ml Gin
  10 ml Cherry brandy
  20 ml Dom benedictine
  15 ml Lemon juice
  1 splash Soda water
  1 dash Angustura bitters
Glass Poco Grande Glass
Method Shake & Strain
Preparation In a shaker, combine gin, 
  cherry brandy,lemon juice;shake & 
  strain into a highball glass with ice 
  cubes; Pour soda water. Stir. top with
  dom benedictine & angustura bitters.
Garnish Lime Wheel & Green Cherry.
       
516 SIXTY  NINE
  15 ml Baileys
  15 ml Anisette
  15 ml Banana liqueur
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients; 
  shake & strain into a shooter glass
Garnish None    
       
517 SLIPPERY  NIPPLE
    30 ml
    15 ml
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
518 SLOE  CREW
  30 ml Sloe gin
  15 ml Southern comfort
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
519 SLOE  SCREWDRIVER
  45 ml Sloe gin
  120 ml Orange juice
Glass High Ball Glass
Method Pour & Stir  
Preparation In a high ball glass, combine all 
  ingredients over ice cubes. Stir.
Garnish Lime Wheel  
       
520 SMASH  MARTINI
  120 ml Tangueray gin
  15 ml Martini bianco
      Fresh mint springs
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist or Green Olives. 
       
521 SMITH & KEARNS
  45 ml Kahlua
  30 ml Light cream
  60 ml Soda water
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish None    
       
522 SNAKE  BITE
  30 ml Scotch whisky
  15 ml Peppermint schnappss
Glass Old Fashioned Glass
Method Pour/ Stir  
Preparation In a old fashioned glass with ice cubes; 
  combined Scotch & peppemint 
  schnappss; Stir
Garnish None    
       
523 SOMBRERO
  45 ml Kahlua
  30 ml Light cream
Glass Pony/ Shooter  
Method Pour    
Preparation In a pony glass kahlua & top with 
  light cream.   
Garnish None    
       
524 SOUTHERN  KISS
  15 ml Banana liqueur
  15 ml Southern comfort
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
525 SPANISH  MILKMAID
  30 ml Dry sherry
  30 ml Orange juice
  1 dash Brandy
  2 tsp Double cream
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish None    
       
526 SPRITZER
  90 ml White wine
  90 ml Club soda
Glass High Ball Glass
Method Pour & Stir  
Preparation In a high ball glass pour wine over ice 
  cubes. Fill with club soda. Stir gently.
Garnish Twist of lemon If requested! 
       
527 ST. MORITZ
  10 ml Grand marnier
  10 ml Brandy
  90 ml Champagne
Glass Champagne Flute
Method Shake & Strain
Preparation In a shaker, combine all ingredients 
  except champagne; shake & strain into
  a champagne glass.Fill up with
  chilled champagne.
Garnish Slice Orange  
       
528 ST. PATRICK DELIGHT
  ( PATRICK DAY)
  10 ml Grand marnier
  10 ml Brandy
  90 ml Champagne
  1 pc Lemon peel
Glass Champagne Flute
Method Shake & Strain
Preparation In a shaker, combine all ingredients 
  except champagne; shake & strain into 
  a champagne glass
  (Glass rim with green sugar)
  Fill up with chilled champagne.
Garnish Slice Orange  
       
529 STAR  CLIPPER
  30 ml Myer's' dark
  15 ml Apricot brandy
  15 ml Creme de banana
  60 ml Pineapple juice
Glass Poco Grande/Special Glass
Method Flash Blend  
Preparation In a blender, combine all ingredients 
  with the crushed ice. Blend at low 
  speed pour into a poco grande glass
  or special glass.
Garnish Pineapple Slice & Red Cherry
       
530 STEEL  BOTTOM
  90 ml 151 rum
  1 part Red stripe beer
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish P/A stick,slice orange & Red Cherry
       
531 STILETTO
  15 ml Kahlua
  15 ml Grand marnier
  15 ml Apple schnappss
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
532 STINGER  
  45 ml Cognac
  20 ml Creme de menthe white
Glass Cocktail Glass/Old fashioned glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients; 
  shake & strain into a cocktail glass 
  or either serve on the rocks in 
  old fashioned glass.
Garnish Green Cherry ( Optional )
       
533 STOMACH  PUMP
  15 ml Strawberry liqueur
  15 ml Baileys
  15 ml Cherry brandy
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
534 STORM  WARNING
       
  15 ml Cacao white
  15 ml Cherry brandy
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
535 STRAWBERRY
  BLOND MARTINI
  45 ml Beefeater gin
  10 ml Chambord
  1 splash Lemon juice
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Lemon Twist or Red Cherry. 
       
536 STRAWBERRY  COLADA
  30 ml Bacardi silver
  30 ml Strawberry liqueur
  30 ml Coconut cream
  90 ml Fresh/Frozen strawberries
  30 ml Pineapple juice
Glass Poco Grande/Special Glass
Method Flash Blend  
Preparation In a blender, combine all ingredients 
  with the crushed ice. Blend at low 
  speed pour into a poco grande glass
  or special glass.
Garnish Orange Slice & Fresh Strawberry.
       
537 STRAWBERRY  DAIQUIRI
  30 ml Bacardi silver
  30 ml Strawberry liqueur
  90 ml Fresh/Frozen strawberries
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Lime Wheel & Red Cherry
       
538 STRAWBERRY
  MARGARITA
  45 ml Tequila white
  30 ml Strawberry liqueur
  15 ml Fresh lime juice
  30 ml Fresh strawberries
Glass Margarita/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients 
  with the crushed ice. Blend at low 
  speed pour into salted rimmed
  margarita glass.. optional.. please ask.
Garnish Lime Wheel & Fresh Strawberry.
       
539 SUN  AND  SHADE
  45 ml Brandy
  30 ml Sambuca
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Twist of Lemon
       
540 SUN VIKING
  45 ml Vodka
  30 ml Lemon juice
  15 ml Creme de noyoux
Glass Old fashioned Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a old fashioned 
  over ice cubes.
Garnish Lemon wedge  
       
541 SUNSET GLOW
  30 ml Malibu
  60 ml Orange juice
  1 dash Lime juice
  1 pc Egg yolk
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Red Cherry  
       
542 SWEET  CHERRY
  MARTINI  
  120 ml Smirnoff vodka
  15 ml Cherry brandy
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients; 
  stir & strain into a either on the rocks 
  in old fashioned glass
  or chilled martini glass
  (Glass rimmed with salt)
Garnish Red Cherry  
       
543 SWEET  SIXTEEN
  15 ml Melon liqueur
  15 ml Ouzo
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
T
       
544 T.K.O  
  15 ml Tequila white
  15 ml Kahlua
  15 ml Ouzo
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
545 TEAM  
  30 ml Tequila
  15 ml Amaretto
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
546 TEQUILA  SUNRISE
  45 ml Tequila white
  120 ml Orange juice
  15 ml Grenadine syrup
Glass Highball Glass
Method Pour & Stir   
Preparation Pour tequila & orange juice over ice
  cubes in highball glass Stir and trickle 
  in the grenadine syrup.
Garnish Orange Slice & Red Cherry
       
547 TETANUS  SHOT
  30 ml Bourbon
  15 ml Drambuie
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
548 TIGER TAIL
  45 ml Tequila white
  90 ml Orange juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Orange Slice & Red Cherry
       
549 TIME  WARP
  15 ml Banana liqueur
  15 ml Melon liqueur
  15 ml Peppermint schnappss
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
550 TIZIANO-COVA
  8 pcs Fresh raspberries
  30 ml Sugar syrup
  90 ml Covino champagne
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender; Blend fresh raspberries 
  with sugar syrup pour into
  a champagne flute; Fill up with 
  chilled covino champagne
Garnish Red Cherry  
       
551 TOASTED  ALMOND
  45 ml Kahlua
  30 ml Amaretto
  45 ml Heavy cream
Glass Margarita Glass
Method Flash Blend  
Preparation In a blender, combine all ingredients
  with the crushed ice.Blend at low speed
  pour into a Margarita glass
Garnish None    
       
552 TOKYO  
  15 ml Kahlua
  15 ml Grand marnier
  15 ml White rum
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
553 TOM COLLINS
  45 ml Gin
  60 ml Fresh lemon juice
  1 teaspoon White sugar
  60 ml Club soda
Glass Highball Glass
Method Pour & Stir   
Preparation Pour gin, lemon with club soda. 
  Stir gently.  
Garnish Lime Wheel & Red Cherry
       
554 TOP  BANANA
  45 ml Vodka
  30 ml Creme de banana
  60 ml Orange juice
Glass Old fashioned Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a old fashioned 
  over ice cubes.
Garnish Lime Wheel & Red Cherry
       
555 TORPEDO
  30 ml Drambuie
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
556 TRADEWINDS
  15 ml Light rum
  15 ml Dark rum
  15 ml Apricot liquer
  15 ml Coconut cream
  30 ml Lemon juice
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Lemon wedge  
       
557 TROPICAL  COCKTAIL
  45 ml White rum
  15 ml Apricot brandy
  30 ml Lemon juice
  1 dash Grenadine
Glass Poco Grande Glass 
Method Shake & Strain
Preparation In a shaker, combine all ingredients 
  with crushed ice; shake & pour into
  a poco grande glass.
Garnish Slice Orange  
       
V
       
558 VALENCIA  MARTINI
  120 ml Kremlovskaya vodka
  15 ml Tio pepe
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Green Olives  
       
559 VELVET  HAMMER
  45 ml Vodka
  20 ml Creme de cacao white
  30 ml Light cream
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Red Cherry  
       
560 VELVET  HAMMER
  (VERSSION 2)
  30 ml White cacao
  15 ml Triple sec
  30 ml Light cream
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Red Cherry  
       
561 VERY BERRY RITA
  30 ml Tequila white
  10 ml Wilderberry sch
  45 ml Sweet & sour mix
  60 ml Cranberry juice
Glass Margarita or Special Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients; 
  shake & strain into a salt-rimmed 
  margarita glass
Garnish Lime Wedge & Orange Slice
       
562 VESPER  MARTINI
  90 ml Smirnoff vodka
  90 ml Gilbeys gin
  10 ml Dry vermouth
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Slice lemon  
       
563 VIBRATOR
       
  15 ml Baileys
  15 ml Tequila white
  15 ml Drambuie
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
564 VIRGIN KISS
  30 ml Dark rum
  10 ml Triple sec
  15 ml Apricot brandy
  30 ml Lemon mix
  30 ml Pineapple juice
  1 dash Grenadine
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Orange slice & Red Cherry
       
565 VODKATINI
  120 ml Grey goose vodka
  10 ml Dry martini
Glass Martini or Old fashioned Glass
Method Stir & Strain  
Preparation In a shaker, combine all ingredients;
  stir & strain into a either on the rocks
  in old fashioned glass or 
  chilled martini glass
Garnish Onions  
       
W
       
566 WABBIT  
  30 ml Cacao white
  15 ml Apricot brandy
  15 ml Heavy cream
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
567 WAIKIKI  
    30 ml
    15 ml
    30 ml
    60 ml
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Orange Slice  
       
568 WATERMELON
  45 ml Vodka
  45 ml Strawberry liqueur
  45 ml Sweet & sour mix
  45 ml Orange juice
Glass High Ball Glass
Method Pour & Stir  
Preparation Serve over ice cubes in highball glass
  & stir    
Garnish Slice of Watermelon
       
569 WEEKEND ON
  THE  BEACH
  30 ml Vodka
  15 ml Peach schnappss
  30 ml Pineapple juice
  30 ml Cranberry juice
  30 ml Mango juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Pineapple Slice & Red Cherry
       
570 WENG  WENG
  10 ml White rum
  10 ml Gin
  10 ml Tequila
  10 ml Vodka
  10 ml Bourbon
  10 ml Scotch
  10 ml Brandy
  30 ml Orange juice
  30 ml Pineapple juice
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Orange Slice & Red Cherry
       
571 WEST  INDIES
  30 ml Myers's rum
  20 ml Creme de banana
  30 ml Pineapple juice
  30 ml Orange juice
  30 ml Fresh lemon juice
  1 half tsp White sugar
    A pinch each of ground nutmeg,
    ground cloves & cinnamon.
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
  (Fill with carbonated water.)
Garnish Banana Slice  
       
572 WHISKEY  SOUR
  45 ml Bourbon
  45 ml Lemon juice
  30 ml Orange juice
Glass Sour Glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients 
  with ice cubes; shake & strain into
  a sour glass  
Garnish Orange Slice  
       
573 WHISKEY  SPECIAL
  30 ml Whiskey
  30 ml Cream sherry
  15 ml Lime juice
  15 ml Sugar syrup
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Lime wedge  
       
574 WHISKY  PRESS
  30 ml Scotch whisky
  90 ml 7-up
Glass Highball Glass
Method Pour/ Stir  
Preparation In a highball glass with ice cubes;
  combined Scotch & 7-up; Stir
Garnish None    
       
575 WHITE  LADY
  45 ml Gin
  20 ml Triple sec
  20 ml Fresh lemon juice
  1 half tsp White sugar
  1 dash Egg white/ Foamer
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Lemon Peel Spiral & Red Cherry
       
576 WHITE  LILY
  30 ml Triple sec
  30 ml Bacardi silver
  30 ml Gin
  15 ml Anisette
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish Red Cherry & Twist of Lime Peel
       
577 WHITE  RUSSIAN
  45 ml Vodka
  30 ml Kahlua
  45 ml Light cream
Glass Cocktail Glass
Method Pour & Sir  
Preparation Pour the kahlua & vodka over ice
  cubes into old fashioned glass
Garnish Red Cherry   
       
578 WOO WOO
  30 ml Vodka
  15 ml Peachnapps
  1 spash Cranberry juice
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
Y
       
579 YELLOW  BIRD
  30 ml Bacardi silver
  15 ml Triple sec
  10 ml Galliano
  90 ml Orange juice
  15 ml Sweet & sour mix
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Orange Slice & Red Cherry
       
580 YELLOW  FEVER
  45 ml Vodka
  180 ml Lemonade
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Lemon Wedge  
       
Z
       
581 ZIGGY  
  15 ml Vodka
  15 ml Banana liqueur
  15 ml Baileys
Glass Shooter  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a shooter glass
Garnish None    
       
582 ZOMBIE  
  30 ml Bacardi silver
  30 ml Myers's rum
  15 ml Bacardi 151
  60 ml Orange juice
  30 ml Sweet & sour mix
  15 ml Grenadine syrup
Glass Poco Grande/Special Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients 
  except bacardi 151; shake & strain 
  into a poco grande with ice cubes 
  top with bacardi 151
Garnish Orange Slice & Red Cherry
       
583 ZOMBIE  
  (JAMAICAN VERSION)
  30 ml Myers's rum
  30 ml Bacardi 151
  60 ml Orange juice
  120 ml Pineapple juice
  15 ml Honey
  1 dash Lime juice
Glass Poco Grande/Special Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients 
  except bacardi 151; shake & strain 
  into a poco grande with ice cubes 
  top with bacardi 151
Garnish Pineapple Slice & Red Cherry
       
584 ZOOM  
  60 ml Brandy
  1 tsp Honey
  1 tsp Hot water
  1 tsp Double cream
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a cocktail glass
Garnish None    
       
VERSATILES
COCKTAILS
       
585 COBBLER
  45 ml Liquor
  90 ml Soda water
  4 grm Sugar 
Glass Old Fashioned Glass
Method Pour/Stir  
Preparation In a old fashioned , dissolve the sugar
  with the soda water and put crushed 
  ice; stir well, finally, pour the desired
  liquor.  
Garnish Orange Slice & Red Cherry
       
586 COLLINS  
  45 ml Liquor
  30 ml Lemon juice
  90 ml Soda water
  4 grm Sugar 
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  except soda water; shake & strain into 
  a highball glass over ice cubes.Top
  with soda;Stir.
Garnish Orange Slice & Red Cherry
       
587 COOLER  
  60 ml Red or White wine
  120 ml 7-up/Lemom soda
Glass Highball  
Method Pour/ Stir  
Preparation In a highball glass, pour wine & 7-up;
  over ice cubes.Stir well.
Garnish Lemon Wedge  
       
588 CRUSTA  
  45 ml Liquor
  15 ml Triple sec
  15 ml Lemon juice
  10 ml Cheery heering
  120 ml 7-up/Lemom soda
Glass Wine Goblet/ Old fasioned glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a sugar rimmed
  wine goblet or old fashioned glass 
  over crushed ice.
Garnish Lemon wedge  
       
589 DAISY  
  45 ml Liquor
  30 ml Lemon juice
  1 dash Grenadine syrup
  1 dash Sugar syrup
Glass Old fashioned Glass
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a old fashioned 
  glass over ice cubes.
Garnish Orange Slice & Red Cherry
       
590 FANCY  
  45 ml Liquor
  15 ml Triple sec
  1 dash Angustura bitters
  1 dash Sugar syrup
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker with ice cubes;combine
  all ingredients; shake & strain into
  a cocktail glass
Garnish Lemon Twist  
       
591 FIX    
  45 ml Liquor
  30 ml Lemon juice
  1 dash Sugar syrup
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over crushed ice.
Garnish Lemon Slice & Red Cherry
       
592 FIZZ  
  45 ml Liquor
  120 ml Soda water
  30 ml Lemon juice
  1 dash Sugar syrup
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Lemon Slice & Red Cherry
       
593 FLIP  
  45 ml Liquor
  15 ml Milk
  1 pc Egg
  1 dash Sugar syrup
Glass Cocktail glass  
Method Shake & Strain
Preparation In a shaker with ice cubes;combine
  all ingredients; shake & strain into
  a cocktail glass
Garnish Grated Nutmeg
       
594 FRAPPE  
  45 ml Liqueur/Cordial
Glass Special Glass  
Method Pour    
Preparation In a special glass with crushed ice,
  pour the desired liqueur into the glass
Garnish None    
       
595 MIST  
  45 ml Liquor
Glass Special Glass  
Method Pour    
Preparation In a special glass with crushed ice,
  pour the desired liqueur into the glass
Garnish None    
       
596 SANGAREE
  30 ml Liquor
  60 ml Soda water
  15 ml Port wine
  1 dash  Sugar syrup
Glass Highball  
Method Pour/Stir  
Preparation In a highball glass with crushed ice;
  combine all ingredients;Except port
  wine; Stir well; top with port wine.
Garnish Lemon twist  
       
597 SLING  
  45 ml Liquor
  30 ml Lemon juice
  1 dash  Sugar syrup
Glass Highball  
Method Shake & Strain
Preparation In a shaker, combine all ingredients;
  shake & strain into a highball glass
  over ice cubes.
Garnish Lemon twist  
       
598 SMASH  
  45 ml Liquor
  30 ml Soda water
  6 fresh Mint sprigs
  1 dash  Sugar syrup
Glass Old fashioned glass
Method Muddle/Pour  
Preparation In a old fashioned glass muddle the
  mint sprigs with sugar and soda water;
  pour the liquor into a highball glass
  over ice cubes; Stir well.
Garnish Orange Slice & Red Cherry
       
599 SOUR  
  45 ml Liquor
  30 ml Lemon juice
  1 dash  Sugar syrup
Glass Sour Glass  
Method Shake & Strain
Preparation In a shaker with ice cubes;combine all
  ingredients shake & strain into a sour 
  glass    
Garnish Orange Slice & Red Cherry
       
600 SWIZZLE  
  45 ml Liquor
  30 ml Lime juice
  90 ml Soda water
  1 dash  Angustura bitter
  1 dash  Sugar syrup
Glass Poco Grande/Special Glass
Method Shake  
Preparation In a shaker, combine all ingredients;.
  except soda water shake well ; pour 
  into a poco grande glass over crushed
  ice; finally pour soda water & stir.
Garnish Swizzle stick  
       
MOCKTAILS
       
601 ARCTIC  ORANGE
  120 ml Fresh orange juice
  1 dash Grenadine
  1 dash Milk
Glass Poco Grande/Special Glass
Method Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Slice Orange  
       
602 BATMAN  COCKTAIL
  90 ml Orange juice
  5 ml Grenadine
  60 ml Soda water
Glass Poco Grande/Special Glass
Method Shake  
Preparation In a shaker, combine all ingredients; 
  except soda water. Shake well; pour 
  into a poco grande over ice cubes;
  Top with soda water; Stir.
Garnish Orange Slice & Red Cherry
       
       
603 CELEBRITY  DREAM
  6 pcs Fresh strawberry
  60 ml Orange juice
  60 ml Pineapple juice
Glass Poco Grande/Special Glass
Method Frozen  
Preparation In a blender, combine all ingredients
  with the crushed ice. Blend well at
  high speed pour into special glass
Garnish Red Cherry  
       
604 CRANBERRY  COOLER
  30 ml Lime juice
  60 ml Cranberry juice
  60 ml Soda water
Glass Poco Grande/Special Glass
Method Shake  
Preparation In a shaker, combine all ingredients; 
  except soda water. Shake well; pour 
  into a poco grande over ice cubes;
  Top with soda water; Stir.
Garnish Orange Slice & Red Cherry
       
605 CROW'S  NEST
  90 ml Orange juice
  90 ml Cranberry juice
  1 dash Grenadine
Glass Poco Grande/Special Glass
Method Shake  
Preparation In a shaker, combine all ingredients;. 
  shake well ; pour into a poco grande 
  glass over ice cubes.
Garnish Orange Slice & Red Cherry
       
606 FLAMINGO
  30 ml Lemon juice
  60 ml Pineapple juice
  60 ml Cranberry juice
  60 ml Soda water
Glass Poco Grande/Special Glass
Method Blend    
Preparation In a blender, combine all ingredients 
  with the crushed ice Except soda water.
  Blend well at low speed pour into a
  poco grande glass;Top with soda water
Garnish Orange Slice & Red Cherry
       
607 FRUIT  SMOOTHIE
    90 ml
    1 pc