BARTENDER’S RECIPES 5

BARTENDER’S RECIPES 5

430. BANK HOLIDAY

What the Brits drink on their holidays from work.

1/2 ounce bourbon

1/2 ounce Galliano

1/2 ounce crème de cacao

1/2 ounce brandy

1 to 2 ounces sweet cream

1. Fill cocktail shaker with ice.

2. Add bourbon, Galliano, crème de cacao, brandy,

and sweet cream.

3. Shake.

4. Strain into a cocktail glass.

431. PRINCESS MARY

Before bedtime, don a tiara and sip one of these.

1/3 ounce dry gin

1/3 ounce crème de cacao

1/3 ounce cream

1. Fill cocktail shaker with ice.

2. Add gin, crème de cacao, and cream.

3. Shake.

4. Strain into a cordial glass.

432.GOLDEN CADILLAC

Boss Lady likes them pink, but you’ll like them golden.

Crush velvet seats, indeed.

1 ounce Galliano

1 ounce white crème de cacao

2 ounces heavy cream

1. Fill cocktail shaker with ice.

2. Add Galliano, crème de cacao, and cream.

3. Shake.

4. Strain into a chilled cocktail glass.

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250 BARTENDER’S RECIPES

433. RUSSIAN BEAR

For decades, smaller countries cowered in the Russian

Bear’s shadow. Feel the power of the Motherland in the

palm of your hand.

1 ounce vodka

1/2 ounce crème de cacao

1/2 ounce cream

1. Fill cocktail shaker with ice.

2. Add vodka, crème de cacao, and cream.

3. Shake.

4. Strain into a chilled cocktail glass.

434. COFFEE COOLER

For sultry summer nights that are too good to end.

4 ounces cold coffee

1 1/2 ounces vodka

1 ounce cream

1 ounce coffee liqueur

1 teaspoon sugar

1 small scoop coffee ice cream

1. Fill cocktail shaker with ice.

2. Add coffee, vodka, cream, coffee liqueur, and

sugar.

3. Shake.

4. Strain into a tall glass.

5. Add coffee ice cream.

435. BANANA RUM FRAPPE

Add beach chair, sand, setting sun on the horizon. Repeat

as needed.

1/2 ounce banana liqueur

1/2 ounce light rum

1/2 ounce orange juice

1. Pour banana liqueur, rum, and orange juice into

cocktail shaker.

2. Stir without ice.

3. Pour over crushed ice in deep saucer champagne

glass.

436. BANANA APRICOT

FRAPPE

Nobody says no to a second one of these, even when it’s

time to say good night.

3/4 ounce brandy

1/2 ounce apricot-flavored brandy

1/4 ounce crème de noyaux

1. Pour brandies and crème de noyaux into cocktail

shaker.

2. Stir without ice.

3. Pour over crushed ice in deep saucer champagne

glass.

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252 BARTENDER’S RECIPES

437. CHARTREUSE COGNAC

FRAPPE

A glowing mix of herbal flavors and a strong brandy base.

3/4 ounce yellow Chartreuse

3/4 ounce cognac

1. Pour Chartreuse and cognac into cocktail shaker.

2. Stir without ice.

3. Pour over crushed ice in deep saucer champagne

glass.

438. PINK SQUIRREL

Don’t miss out on this one—it’ll have you hopping from

tree to tree.

1 ounce crème de noyaux

1 ounce crème de cacao

3/4 ounce cream

1. Fill cocktail shaker with ice.

2. Add crème de noyaux, crème de cacao, and cream.

3. Shake.

4. Strain into chilled sugar-rimmed cocktail glasses.

439. RUSSIAN COFFEE

Warm enough to ward off even the worst Siberian winter

nights.

3/4 ounce coffee liqueur

3/4 ounce vodka

3/4 ounce cream

1/3 cup crushed ice

1. Pour coffee liqueur, vodka, cream, and crushed

ice into a blender.

2. Blend low for 15 seconds.

3. Pour into chilled deep saucer champagne glass.

440. DULCET

dul cet [adj] : Sweet to the taste, pleasing to the ear. Never

was a truer definition written.

1 ounce vodka

1/2 ounce curacao

1/2 ounce anisette

1/2 ounce apricot liqueur

1 teaspoon lemon juice

1/2 brandied apricot

1. Fill cocktail shaker with ice.

2. Add vodka, curacao, anisette, apricot liqueur, and

lemon juice.

3. Shake.

4. Strain into chilled old-fashioned glass on ice.

5. Drop in brandied apricot half.

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254 BARTENDER’S RECIPES

441. GRASSHOPPER

In Aesop’s fable, the Grasshopper languished while the

busy Ant prepared for winter. Little did the Ant know

about the Grasshopper’s secret hooch stash.

3/4 ounce crème de cacao

3/4 ounce crème de menthe

3/4 ounce cream

1. Fill cocktail shaker with ice.

2. Add crème de cacao, crème de menthe, and cream.

3. Shake.

4. Strain into chilled cocktail glass.

442. CREAM PUNCH

This will keep you awake for that late-night argument and

then dull the pain.

2 ounces cognac

1/4 teaspoon sugar

2 ounces cream

1/4 ounce lemon juice

1/4 ounce dark rum

1. Fill cocktail shaker with ice.

2. Add cognac, sugar, cream, lemon juice, and rum.

3. Shake.

4. Strain into chilled cocktail glass.

5. Dust with nutmeg.

443. CALM VOYAGE

For the traveler who knows no timetable.

1/2 ounce Galliano

1/2 ounce passion fruit syrup

2 teaspoons lemon juice

1/2 ounce light rum

1/2 egg

1/3 cup crushed ice

1. Pour Galliano, passion fruit syrup, lemon juice,

rum, egg half, and crushed ice into a blender.

2. Blend at low speed for 15 seconds.

3. Pour into a chilled deep saucer champagne glass.

444. ST. LOUIS COCKTAIL

Fun fact: With its prominent and well-known arch, St.

Louis is sometimes known as the “Gateway to the West.”

Wonder if travelers took this with them?

1/2 peach or apricot

Southern Comfort

1. Place peach or apricot into deep saucer champagne

glass.

2. Add finely cracked ice.

3. Fill with Southern Comfort.

4. Serve with a spoon.

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256 BARTENDER’S RECIPES

445. CAPPUCCINO COCKTAIL

Ideal to mix and place on the bedside table, to sip while

enjoying a good read.

3/4 ounce coffee flavored brandy

3/4 ounce vodka

1 ounce cream

1. Fill cocktail shaker with ice.

2. Add brandy, vodka, and cream.

3. Shake.

4. Strain into chilled cocktail glass.

446. MOONLIGHT MADNESS

What the “Werewolves of London” drink with their big

bowls of beef chow mein.

1/2 ounce Frangelico

1/2 ounce crème de cacao

1 ounce vodka

Splash of cream

1. Fill cocktail shaker with ice.

2. Add Frangelico, crème de cacao, vodka, and cream.

3. Shake.

4. Strain into chilled cocktail glass.

447. SAVOY HOTEL

Really gets you stomping.

1/3 ounce dark crème de cacao

1/3 ounce Benedictine

1/3 ounce brandy

1. Layer dark crème de cacao, Benedictine, and

brandy into a pousse café glass.

448. KING ALPHONSE

Ahhh...it’s good to be the king!

2 ounces coffee liqueur

1 ounce cream

1. Pour coffee liqueur into a cordial glass.

2. Float cream on top.

—OR—

1. Fill an old-fashioned glass with ice.

2. Add coffee liqueur.

3. Top with cream.

4. Stir.

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258 BARTENDER’S RECIPES

449. KREMLIN COCKTAIL

A favorite of KGB agents after a long day of wiretapping.

1 ounce vodka

1 ounce crème de cacao

1 ounce cream

1. Fill cocktail shaker with ice.

2. Add vodka, crème de cacao, and cream.

3. Shake.

4. Strain into an old-fashioned glass with ice.

450. PANDA BEAR

When the zookeeper isn’t looking, the pandas love to

sneak a few of these.

1 ounce amaretto

1/2 ounce crème de cacao

1/2 ounce dark crème de cacao

5 ounces vanilla ice cream

1/4 ounce chocolate syrup

2 to 3 dashes vanilla extract

1. Pour amaretto, crème de cacao, dark crème de

cacao, vanilla ice cream, chocolate syrup, and

vanilla extract into a blender.

2. Blend until smooth.

3. Pour into a chilled goblet.

451. VELVET HAMMER

Smooth but hard-hitting. A sinful delight disguised as an

innocent milk shake.

1 tablespoon crème de cacao

1 1/2 ounces vodka

1 tablespoon light cream

1. Fill cocktail shaker with ice.

2. Add crème de cacao, vodka, and cream.

3. Shake.

4. Strain into a cocktail glass.

452. CRICKET

When administered properly, it will make you (and your

paramour) rub your legs together. Chirping optional.

1 ounce crème de cacao

1 ounce crème de menthe

1 ounce cream

Dash of brandy

1. Fill cocktail shaker with ice.

2. Add crème de cacao, crème de menthe, cream,

and brandy.

3. Shake.

4. Strain into a chilled deep-saucer champagne glass.

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260 BARTENDER’S RECIPES

453. GOOD AND PLENTY

Drink some Now, save some for Later. If you can stand it.

3/4 ounce ouzo

3/4 ounce anisette

Pour ouzo and anisette into a brandy snifter.

454. B & B

As comfortable as a good bed & breakfast, with none of

the curious breakfast companions.

1/2 ounce Benedictine

1/2 ounce brandy

1. Pour Benedictine into a cordial glass.

2. Float brandy on top.

455. DIRTY MOTHER

She was filthy, but she told a mean bedtime story.

1 1/2 ounces brandy

3/4 ounce coffee liqueur

1. Fill old-fashioned glass with ice.

2. Add brandy and coffee liqueur.

3. Stir.

456. ADRIENNE’S DREAM

As the poet Anne Sexton said, “In a dream you are never

eighty.”

2 ounces brandy

1/2 ounce peppermint schnapps

1/2 ounce crème de cacao

1/2 ounce lemon juice

1/2 teaspoon sugar

1 ounce club soda

1. Fill cocktail shaker with ice.

2. Add brandy, peppermint schnapps, crème de

cacao, lemon juice, and sugar.

3. Shake.

4. Strain into a collins glass.

5. Add ice.

6. Fill with club soda.

7. Garnish with mint sprig.

457. ALMOND JOY

Sometimes you feel like a nut…and sometimes you feel

like one of these.

1 ounce cream of coconut

1 ounce amaretto

1 ounce dark crème de cacao

2 ounces cream

1. Fill cocktail shaker with ice.

2. Add crème of coconut, amaretto, dark crème de

cacao, and cream.

3. Shake.

4. Strain into a highball glass filled with ice.

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262 BARTENDER’S RECIPES

458. AUNT JEMIMA

All the sweetness of syrup without pancakes.

1/2 ounce brandy

1/2 ounce crème de cacao

1/2 ounce Benedictine

1. Layer ingredients in a pony glass.

459. BIG BLUE SKY

Best consumed while flat on one’s back, cloud-gazing.

1/2 ounce light rum

1/2 ounce blue curacao

1/2 ounce cream of coconut

2 ounces pineapple juice

3 ounces crushed ice

1. Pour rum, curacao, cream of coconut, pineapple

juice, and crushed ice into a blender.

2. Blend at low speed for 30 seconds or until smooth.

3. Pour into goblet.

460. SICILIAN KISS

Receiving a kiss from a Sicilian has been a death sentence

in many a gangster movie. This smooch is much less

deadly.

1 1/2 ounces Southern Comfort

1/2 ounce amaretto

1. Fill an old-fashioned glass with ice.

2. Add Southern Comfort and amaretto.

3. Stir.

461. BLACK LACE

Delicate with a subtle hint of frill.

1/2 of a lemon

2 ounces sambuca

1 ounce crème de banana

1 ounce peach schnapps

1. Fill cocktail shaker with ice.

2. Squeeze lemon into shaker.

3. Add sambuca, crème de banana, and peach

schnapps.

4. Shake.

5. Strain into a chilled cocktail glass.

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264 BARTENDER’S RECIPES

462. BLACK MONK

Communion never tasted so good.

1 1/4 ounce B&B

Coffee

1. Fill a sugar-rimmed coffee mug with B&B and

coffee.

2. Top with whipped cream.

463. CAFÉ ALPINE

No need to travel all the way to the ski slopes to enjoy this

minty mug—heat one up anytime.

Coffee

1 ounce peppermint schnapps

1. Pour coffee into a mug.

2. Add peppermint schnapps.

3. Top with whipped cream.

464. CAFÉ ROYALE

Coffee fit for a king.

1 sugar cube

Brandy

Coffee

1. Soak sugar cube in a spoon with brandy.

2. Light the sugar cube aflame.

3. When flame dies, drop brandied cube into coffee.

465. HOT NUTTY IRISHMAN

Quite possibly one of the greatest drink names ever. It’s

also delicious.

3/4 ounce Irish cream liqueur

3/4 ounce Frangelico

3/4 ounce coffee

1. Fill coffee mug with Irish cream liqueur,

Frangelico, and coffee.

2. Top with whipped cream.

3. Garnish with a cherry.

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266 BARTENDER’S RECIPES

466. GODMOTHER

Finish this by midnight or turn into a pumpkin.

1 1/2 ounces vodka

3/4 ounce amaretto

1. Fill an old-fashioned glass with ice.

2. Pour vodka and amaretto.

467. CARA SPOSA

Fun fact: “Cara sposa” is an aria from Handel’s Rinaldo,

in which the title character laments the kidnapping of a

lost love.

1 ounce coffee liqueur

1 ounce curacao

1/2 ounce cream

1/3 cup crushed ice

1. Pour coffee liqueur, curacao, cream, and crushed

ice into a blender.

2. Blend at low speed for 15 to 30 seconds or until

smooth.

3. Pour into a chilled deep-saucer champagne glass.

468. ORANGE COMFORT

Who knew Southern Comfort could taste any better?

1/2 ounce Southern Comfort

1/2 ounce anisette

3/4 ounce orange juice

1/2 ounce lemon juice

1. Fill cocktail shaker with ice.

2. Add Southern comfort, anisette, orange juice, and

lemon juice.

3. Shake.

4. Strain into a chilled cocktail glass.

5. Garnish with an orange slice.

469. ORACABESSA

Named for a Jamaican city, this strong beverage is a delicious

night treat.

1 ounce banana liqueur

1/2 ounce lemon juice

1/2 ounce 151-proof rum

1. Fill cocktail shaker with ice.

2. Add banana liqueur, lemon juice, and rum.

3. Shake.

4. Strain into an old-fashioned glass filled with ice.

5. Garnish with banana and lemon slices.

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268 BARTENDER’S RECIPES

470. BIRD OF PARADISE

Fun fact: There are more than forty different members of

this avian family, thirty-five of which reside in New

Guinea.

3/4 ounce tequila

3/4 ounce crème de cacao

1/2 ounce amaretto

1 ounce cream

1. Fill cocktail shaker with ice.

2. Add tequila, crème de cacao, amaretto, and cream.

3. Shake.

4. Strain into a cocktail glass.

471. PARISIAN BLONDE

As intoxicating as Brigitte Bardot. As alluring as Catherine

Deneuve.

1 ounce light rum

3/4 ounce curacao

3/4 ounce cream

1. Fill cocktail shaker with ice.

2. Add light rum, curacao, and cream.

3. Shake.

4. Strain into a cocktail glass.

472. BLACK-EYED SUSAN

Susan says she walked into a door, but she left out the

part about drinking immediately prior.

2 ounces Grand Marnier

1/2 ounce white crème de menthe

1/2 ounce brandy

1. Fill cocktail shaker with ice.

2. Add Grand Marnier, white crème de menthe, and

brandy.

3. Shake.

4. Strain into a chilled cocktail glass.

473. CAFÉ THEATRE

Serve these, and it’ll be “standing room only” at your

house.

1/2 ounce Irish cream liqueur

1/2 ounce crème de cacao

Hot coffee

Dash Frangelico

Dash dark crème de cacao

1. Pour Irish cream liqueur and crème de cacao into

a coffee mug.

2. Add coffee until mug is almost filled.

3. Add Frangelico and dark crème de cacao.

4. Top with whipped cream.

5. Garnish with cinnamon stick.

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270 BARTENDER’S RECIPES

474. BLUE CARNATION

The only drink that looks good on a lapel.

1/2 ounce crème de cacao

1/2 ounce blue curacao

2 ounces cream

1. Fill cocktail shaker with ice.

2. Add crème de cacao, blue curacao, and cream.

3. Shake.

4. Strain into a chilled cocktail glass.

475. CLIMAX

When the rest of the evening goes badly, at least there’s

this to look forward to.

1/2 ounce crème de cacao

1/2 ounce amaretto

1/2 ounce triple sec

1/2 ounce vodka

1/2 ounce banana liqueur

1 ounce cream

1. Fill cocktail shaker with ice.

2. Add crème de cacao, amaretto, triple sec, vodka,

banana liqueur, and cream.

3. Shake.

4. Strain into a chilled cocktail glass.

476. CUPID’S KISS

Pucker up, baby—here comes the winged one, and he

wants some sugar.

1/2 ounce crème de noyaux

1/4 ounce crème de cacao

1 ounce cream

1. Fill cocktail shaker with ice.

2. Add crème de noyaux, crème de cacao, and cream.

3. Shake.

4. Strain into a tulip glass.

5. Garnish with a strawberry.

477. FESTIVAL

You get all the fun of a carnival, without being hassled by

the carnies.

3/4 ounce dark crème de cacao

1 tablespoon apricot brandy

1 teaspoon grenadine

3/4 ounce heavy cream

1. Fill cocktail shaker with ice.

2. Add dark crème de cacao, apricot brandy, grenadine,

and cream.

3. Shake.

4. Strain into an old-fashioned glass with ice.

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272 BARTENDER’S RECIPES

478. XYLOPHONE

Finally: The reward for all those summers at band camp.

1 ounce tequila

1/2 ounce crème de cacao

1/2 ounce sugar syrup

1 ounce cream

3 ounces of ice

1. Pour tequila, crème de cacao, sugar syrup, cream,

and ice into a blender.

2. Blend until smooth.

3. Pour into goblet.

4. Garnish with a cherry.

479. EVERGLADES SPECIAL

Bonus: Keeps the gators away.

1 ounce light rum

1 ounce crème de cacao

1 ounce light cream

2 teaspoons coffee liqueur

1. Fill cocktail shaker with ice.

2. Add rum, crème de cacao, cream, and coffee

liqueur.

3. Shake.

4. Strain into a chilled cocktail glass.

5. Add ice.

480. EL MAGNIFICO

Magnificent, indeed. Mix it for your favorite Italian lover.

1 ounce vanilla liqueur

1 ounce curacao

1 ounce cream

3 ounces cracked ice

1. Pour vanilla liqueur, curacao, cream, and ice into

a blender.

2. Blend until smooth.

3. Pour into a chilled cocktail glass.

481. WHITE ELEPHANT

Fun fact: In the story of Buddha, the white elephant is

associated with fertility and knowledge.

1/2 ounce vodka

1/2 ounce crème de cacao

2 ounces cream

1. Fill cocktail shaker with ice.

2. Add vodka, crème de cacao, and cream.

3. Shake.

4. Strain into a chilled cocktail glass.

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274 BARTENDER’S RECIPES

482. ITALIAN DELIGHT

A real Roman treasure.

1 ounce amaretto

1/2 ounce orange juice

1 1/2 ounces cream

1. Fill cocktail shaker with ice.

2. Add amaretto, orange juice, and cream.

3. Shake.

4. Strain into a chilled stemmed glass.

5. Garnish with a cherry.

483. WHITE HEART

Mix this one up for the icy hearted date du jour, and see

your fortunes improve dramatically.

1/2 ounce sambuca

1/2 ounce crème de cacao

2 ounce cream

1. Fill cocktail shaker with ice.

2. Add sambuca, crème de cacao, and cream.

3. Shake.

4. Strain into a chilled stemmed glass.

484. FROSTBITE

Like a childhood snowstorm for adults—sweet and nippy,

all the way out to your fingers and toes.

11/2 ounces white tequila

1/2 ounce crème de cacao

2 to 3 dashes blue curacao

2 ounces cream

1. Fill cocktail shaker with ice.

2. Add white tequila, crème de cacao, blue curacao,

and cream.

3. Shake.

4. Strain into a frosted sour glass.

5. Add ice.

485. GOLDEN SLIPPER

Make plenty for Cinderella and her crazy stepsisters.

1 ounce apricot brandy

1 ounce yellow Chartreuse

1 egg yolk

1. Fill cocktail shaker with ice.

2. Add apricot brandy, Chartreuse, and egg yolk.

3. Shake.

4. Strain into a chilled cocktail glass.

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276 BARTENDER’S RECIPES

486. RENAISSANCE

COCKTAIL

So you’re a Renaissance Man, eh? Mix me one of these and

prove it.

1/2 ounce gin

1/2 ounce dry sherry

1 tablespoon cream

1. Fill cocktail shaker with ice.

2. Add gin, sherry, and cream.

3. Shake.

4. Strain into a chilled cocktail glass.

5. Dust with nutmeg

487. WIDOW’S DREAM

For those still in mourning, this makes for some solid

woolgathering.

2 ounces Benedictine

1 ounce heavy cream

1 egg

1. Fill cocktail shaker with ice.

2. Add Benedictine, heavy cream, and egg.

3. Shake.

4. Strain into a chilled cocktail glass.

488. NIGHTCAP

Bedtime never tasted so relaxing.

3/4 ounce brandy

3/4 ounce curacao

3/4 ounce anisette

1 egg yolk

1. Fill cocktail shaker with ice.

2. Add brandy, curacao, anisette, and egg yolk.

3. Shake.

4. Strain into a chilled cocktail glass.

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280 BARTENDER’S RECIPES

489. MAI TAI

The queen of tropical libations.

1 ounce dark rum

Dash of orgeat

1 1/2 ounces sour mix

1/2 ounce heavy rum

Squeeze of lime

1. Fill a large old-fashioned glass with crushed ice.

2. Add a cherry and a slice of pineapple.

3. Pour dark rum, orgeat, and sour mix.

4. Stir.

5. Float heavy rum on top.

6. Squeeze lime on top.

7. Garnish with mint sprig and an orchid, if available.

490. FROZEN DAIQUIRI

A few of these on a tropical island and Stella won’t be the

only one getting her groove back.

1/2 ounce fresh lime juice

1 teaspoon sugar

2 ounces light rum

1/2 cup crushed ice

1. Pour lime juice, sugar, rum, and ice into a blender.

2. Blend for 15 seconds on low speed.

3. Pour into chilled deep-saucer champagne glass.

Note: This drink can be made to taste more “rummy”

by floating a layer of rum on top.

491. PIÑA COLADA

Fun fact: Rupert Holmes—creator of the 1979 number one

hit song “Piña Colada”—once said he didn’t even drink

them. But you can.

2 ounces coconut milk or cream

2 ounces pineapple juice

1 1/2 ounces light rum

1. Fill cocktail shaker with ice.

2. Add coconut milk, pineapple juice, and rum.

3. Shake.

4. Strain into a blender half-filled with crushed ice.

5. Blend.

6. Serve in a hurricane glass.

7. Garnish with a pineapple spear, a cherry and/or

shredded coconut.

492. BLUE HAWAII

Where dreams come true, so sayeth the King.

1 ounce light rum

1 ounce pineapple juice

1 ounce sour mix

Dash cream

Dash blue curacao

3 ounces crushed ice

1. Pour rum, pineapple juice, sour mix, cream, and

curacao into a blender.

2. Blend.

3. Garnish with tropical fruit.

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282 BARTENDER’S RECIPES

493. BARRACUDA BITE

Call this one the tiger of the sea.

1 1/2 ounces 150-proof rum

1 1/2 ounces vodka

1/2 ounce lime juice

1 ounce grenadine

1. Combine rum, vodka, lime juice, and grenadine in

a cocktail shaker.

2. Shake lightly.

3. Pour into a zombie glass with ice.

494. CHI CHI

Drink three. Say Aloha, Gracie.

2 ounces pineapple juice

2 ounces coconut cream

1 1/2 ounces vodka

1 teaspoon shredded coconut

1. Fill cocktail shaker with ice.

2. Add pineapple juice, coconut cream, vodka, and

shredded coconut.

3. Shake.

4. Strain into a tall glass.

5. Garnish with pineapple spear and a cherry.

495. FIJI BLACKOUT

A drink built for two to sip as Tiki torches flicker. Dare to

drink it solo and you will certainly experience a blackout

of your own.

1 1/2 ounces lime juice

1 ounce light maple syrup

4 ounces dark rum

1. Pour lime juice, maple syrup, and rum into cocktail

shaker.

2. Stir.

3. Pour in two champagne glasses filled with finely

crushed ice.

(Serves 2)

496. HULA MILKMAID

Eight hula maids a’shakin...and a monkey in a palm tree.

1 teaspoon sugar

1 1/2 ounces brandy, whiskey, or rum

8 ounces milk

1. Fill a cocktail shaker with scoop of ice.

2. Add sugar, liquor of choice, and milk.

3. Shake.

4. Strain into a chilled highball glass.

5. Dust with nutmeg.

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284 BARTENDER’S RECIPES

497. HULA HULA

Even the straitlaced can’t refuse a little grass skirt action

after one of these delectable devils.

1 1/2 ounces gin

1 ounce orange juice

1/4 teaspoon sugar

1. Fill cocktail shaker with ice.

2. Add gin, orange juice, and sugar.

3. Shake.

4. Strain into a cocktail glass.

498. HAWAIIAN TORCH

Take a sip or two and you’ll limbo like a limber Lucy.

1 teaspoon pineapple juice

1 teaspoon lemon juice

2 ounces whiskey

Club soda

1. Pour juices and whiskey into a highball glass with

a few ice cubes.

2. Stir.

3. Fill with club soda.

499. SOUTH SEAS SLEEPER

Throw away the relaxation compact discs and tune in to a

most ambient delight.

1 ounce dark rum

2 ounces light rum

1/2 teaspoon honey

Juice of one lime

1. Fill cocktail shaker with ice.

2. Add rums, honey, and lime.

3. Shake.

4. Strain into a chilled cocktail glass.

500. ZOMBIE SLEEPWALKER

Legend has it that naval men would drink these and then

proceed to stumble to the plank after lights out. The result:

honorable discharge.

1 ounce dark rum

1 ounce light rum

1 ounce Jamaican rum

4 dashes cherry brandy

4 dashes apricot brandy

Dash papaya juice

Juice of 1/2 lime

1/2 ounce 150-proof rum

1. Pour all rums, brandies, papaya, and lime juices

in a zombie glass with cracked ice.

2. Top with 150-proof rum.

3. Stir.

4. Garnish with a cherry and an orange slice.

5. Serve with a long straw.

number 285

286 BARTENDER’S RECIPES

501. PLANTER’S PUNCH

Welakaho! Translation: Whoopee!

Juice of 2 limes

2 teaspoons powdered sugar

2 ounces club soda

2 dashes of Angostura bitters

2 1/2 ounces light rum

Dash of grenadine

1. Mix lime juice, powdered sugar, and club soda in

a collins glass.

2. Add ice cubes.

3. Stir until glass frosts.

4. Add bitters and rum.

5. Stir.

6. Top with grenadine.

7. Garnish with lemon, pineapple, orange slice, and

a cherry.

8. Serve with a straw.

502. COCONUT CANNON

BALL

The drink of choice for tropical monkeys before a crosscountry

jungle race.

2 ounces gin or vodka

2 ounces coconut milk

1 ounce lemon juice

1 teaspoon sugar

Dash curacao

1. Mix liquor of choice, coconut milk, lemon juice,

sugar, and curacao in a cocktail shaker.

2. Shake.

3. Serve in a coconut shell.

503. SCORPION

An enchantingly potent venom.

1 ounce light rum

1 ounce brandy

1 ounce sour mix

3 ounces orange juice

Dash Angostura bitters

2 ounces crushed ice

1. Mix light rum, brandy, sour mix, orange juice, and

bitters in a blender filled with crushed ice.

2. Blend.

3. Serve into a collins glass.

number 287

288 BARTENDER’S RECIPES

504. NEPTUNE’S NUPTIAL

I take this mermaid to be my lawful wedded fish.

1 ounce gin

1 ounce whiskey

1 ounce crème de menthe

Juice of one lemon

1. Fill cocktail shaker with ice.

2. Add gin, whiskey, crème de menthe, and lemon.

3. Shake well.

4. Strain into a chilled cocktail glass.

505. HAWAIIAN CARESS

A gentle touch after a long day of sightseeing on Maui.

2 ounces Bacardi rum

2 ounces pineapple juice

5 drops maraschino liqueur

1 teaspoon grenadine

1. Pour rum, pineapple juice, maraschino liqueur,

and grenadine in a cocktail shaker.

2. Stir.

3. Strain into an old-fashioned glass with crushed

ice.

506. YO HO HO

And a bottle of rum for the pirate with the black eye patch,

please.

Juice of 1/2 lime

1 1/2 ounces light rum

Cola soda

1. Squeeze lime juice into a zombie glass.

2. Drop in lime.

3. Add rum.

4. Add three ice cubes.

5. Stir gently.

507. PASSIONATE RUMMY

Fun fact: The earliest form of gin rummy can be traced to

the mid-nineteenth century Mexican card game called

Conquian. Don’t drink too many of these while playing or

you just might lose your hand…

4 1/2 ounces passion fruit nectar

1 1/2 ounces lemon juice

1 1/2 ounce sugar syrup

7 1/2 ounces light rum

1. Pour passion fruit nectar, lemon juice, sugar

syrup, and light rum in a cocktail shaker.

2. Stir well until blended.

3. Pour over cracked ices in deep-saucer champagne

glasses.

(Serves 4)

number 289

290 BARTENDER’S RECIPES

508. SEA SERPENT’S MILK

Ever wonder if there is an underwater chapter of the La

Leche League?

1 1/2 ounces brandy

1/2 ounce cream

1. Pour brandy in a cordial glass.

2. Float cream on top.

509. LEI OF THE HOUR

And the award goes to: insert your best lover’s name here.

1 ounce crème de cacao

1 ounce brandy

1 ounce cream

1. Layer in above order in a cordial glass.

510. MERMAID’S DELIGHT

The little mermaid’s drink of choice on her 21st birthday.

1 ounce crème de menthe

1 ounce cream

1. Layer in above order in a cordial glass.

511. SOUTH SEA SIREN

“Come to me, and indulge in my nightcap,” whispers the

South Sea Siren. Don’t be shy. Dive in.

1 ounce crème de menthe

1 ounce crème de cacao

1. Layer in above order in a cordial glass.

512. WHISPERING REEF

Hey, Fred. Did that reef just whisper to me? No, Barney.

That’s your conscience telling you to lay off the gin.

1 ounce dry gin

1 ounce crème de menthe

2 ounces pineapple juice

1. Fill cocktail shaker with cracked ice.

2. Add gin, crème de menthe, and pineapple juice.

3. Shake.

4. Strain into a chilled cocktail glass.

number 291

292 BARTENDER’S RECIPES

513. MISTY ISLAND

The scene of many a torrid romance. Drink and frolic.

Juice of 1/2 lemon

1 teaspoon sugar

1 1/2 ounces dry gin

Club soda

1. Fill cocktail shaker with cracked ice.

2. Add lemon, sugar, and gin.

3. Shake.

4. Strain into a chilled highball glass.

5. Fill with cold club soda.

6. Stir.

7. Garnish with mint sprigs.

514. BLUE DEVIL

Just because it’s blue doesn’t mean it’s gentle. This devil

wears a disguise.

1 1/2 ounces gin

1/2 ounce blue curacao

1/2 ounce lemon juice

1. Fill cocktail shaker with ice.

2. Add gin, curacao, and lemon juice.

3. Shake.

4. Strain into a chilled cocktail glass.

5. Garnish with a lemon slice.

515. BAHAMA MAMA

Forget the PTA! This drink will make any soccer mom

want to sign up for hula classes.

1/2 ounce dark rum

1/2 ounce coconut liqueur

1/4 ounce 151-proof rum

1/4 ounce coffee liqueur

Juice of half lemon

4 ounces pineapple juice

1. Pour rums, liqueurs, and juices in a cocktail

shaker.

2. Stir gently.

3. Pour into a highball glass with cracked ice.

516. FOG CUTTER

A misnomer: This is hardly the cocktail to make you see

clearly.

1 1/2 ounces light rum

1/2 ounce brandy

1/2 ounce gin

1 ounce orange juice

3 tablespoon lemon juice

1 1/2 ounces orgeat syrup

1 teaspoon sweet sherry

1. Fill cocktail shaker with ice.

2. Add rum, brandy, gin, juices, and orgeat syrup.

3. Shake.

4. Strain into a collins glass with ice.

5. Top with sherry.

number 293

294 BARTENDER’S RECIPES

517. HAVANA COCKTAIL

The perfect accompaniment for that cigar smuggler. You

know who you are.

1 1/2 ounces pineapple juice

1/2 teaspoon lemon juice

1/4 ounce light rum

1. Fill cocktail shaker with ice.

2. Add pineapple juice, lemon juice, and rum.

3. Shake.

4. Strain into a cocktail glass.

518. CRYSTAL BLUE

PERSUASION

A drink for lazy days by the pool that will make life appear

exactly as desired.

1/2 ounce Hypnotiq

1/2 ounce orange vodka

1/2 ounce vanilla vodka

1/4 ounce blue curacao

2 to 3 ounces pineapple juice

Sugar

1. Fill cocktail shaker with ice.

2. Add Hypnotiq, vodkas, curacao, and pineapple

juice.

3. Shake.

4. Strain into a blue sugar-rimmed chilled martini

glass.

5. Garnish with an orange twist or a blue rock candy

swizzle stick.

*Created by Stephanie Caruthers, Trio’s, Little Rock,

Ark.

number 295

296 BARTENDER’S RECIPES

519. HURRICANE

Blows in fast, leaves a deadly aftermath.

1 ounce dark rum

1 ounce light rum

1/2 ounce Galliano

3/4 ounce lime juice

1 ounce passion fruit syrup

1 1/2 ounces orange juice

1 1/2 ounces pineapple juice

Dash Angostura bitters

1. Fill cocktail shaker with ice.

2. Add rums, Galliano, lime juice, passion fruit

syrup, juices, and bitters.

3. Shake.

4. Strain into a hurricane glass filled with ice.

5. Garnish with tropical fruit.

520. MIAMI

The consummate companion for the bling bling of South

Beach.

1 1/2 ounces light rum

1/2 ounce white crème de menthe

Dash of lemon juice

1. Fill cocktail shaker with ice.

2. Add rum, white crème de menthe, and lemon

juice.

3. Shake.

4. Strain into a cocktail glass.

521. PASSION DAIQUIRI

Brings out the passion in even the stoniest curmudgeon.

1 1/2 ounces light rum

Juice of 1 lime

1 teaspoon powdered sugar

1 tablespoon passion fruit juice

1. Fill cocktail shaker with ice.

2. Add rum, lime juice, powdered sugar, and passion

fruit juice.

3. Shake.

4. Strain into a cocktail glass.

522. RUM RICKEY

If you don’t like this one, you’ve got some splainin’ to do.

Juice of 1/2 lime

1/2 ounces light rum

Club soda

1. Pour lime juice and rum in a highball glass with

ice.

2. Fill with club soda.

3. Stir.

4. Garnish with lime wedge.

number 297

298 BARTENDER’S RECIPES

523. SANTIAGO COCKTAIL

Make like an old Chilean bartender and share this with

guests.

1/2 teaspoon powdered sugar

1/4 teaspoon grenadine

Juice of 1 lime

1 1/2 ounces light rum

1. Fill cocktail shaker with ice.

2. Add powdered sugar, grenadine, lime juice, and

rum.

3. Shake.

4. Strain into a cocktail glass.

524. TAHITI CLUB

Not to be confused with Club Med, but feel free to indulge

and disrobe.

2 ounces light rum

1 tablespoon lemon juice

1 tablespoon lime juice

1 tablespoon pineapple juice

1/2 teaspoon maraschino liqueur

1. Fill cocktail shaker with ice.

2. Add rum, juices, and maraschino liqueur.

3. Shake.

4. Strain into an old-fashioned glass with ice.

5. Garnish with a lemon slice.

525. TROPICA COCKTAIL

Take your baby and nestle in the nearest Tiki hut with a

couple of these tropical tipples.

1 1/4 ounces light rum

5 ounces pineapple juice

2 ounces grapefruit juice

Dash grenadine

1. Pour rum, juices, and grenadine in a collins glass

with ice.

2. Stir.

3. Garnish with a pineapple wedge.

number 299

300 BARTENDER’S RECIPES

526. ZOMBIE

Let your eyes roll back in your head and get ready for some

voodoo loving. Only one per customer, please.

1 ounce unsweetened pineapple juice

Juice of 1 lime

Juice of 1 small orange

1 teaspoon powdered sugar

1/2 ounce apricot brandy

2 1/2 ounces light rum

1 ounce Jamaican rum

1 ounce passion fruit syrup, if desired

1 ounce 151-proof rum

1/2 cup crushed ice

1. Pour all juices, powdered sugar, apricot brandy,

rums, and passion fruit syrup in a blender.

2. Blend at low speed for 1 minute.

3. Strain into a frosted highball glass.

4. Garnish with a pineapple stick and a cherry.

5. Float 151-proof rum on top.

527. WIKI WAKI WOO

Watch out for that wave, dude.

1/2 ounce vodka

1/2 ounce rum

1/2 ounce 151-proof rum

1/2 ounce tequila

1/2 ounce triple sec

1 ounce amaretto

1 ounce orange juice

1 ounce pineapple juice

1 ounce cranberry juice

1. Pour all ingredients in a cocktail mixer filled with

ice.

2. Stir.

3. Pour into a hurricane glass.

4. Garnish with an orange slice and a cherry.

number 301

302 BARTENDER’S RECIPES

528. EAST INDIA COCKTAIL

Don’t dare take a flask of these on your elephant ride. You

just might end up hugging the trunk.

1 1/2 ounces brandy

1/2 teaspoon pineapple juice

1/2 teaspoon triple sec

1 teaspoon Jamaican rum

Dash Angostura bitters

1. Fill cocktail shaker with ice.

2. Add brandy, pineapple juice, triple sec, rum, and

bitters.

3. Shake.

4. Strain into a cocktail glass.

5. Garnish with a lemon peel and a cherry.

529. FROZEN BANANA

DAIQUIRI

Mix these with a wild and crazy tropical shirt and let it all

hang out at the next company picnic.

1 1/2 ounces light rum

1/2 ounce lime juice

1 ounce banana liqueur

1/4 sliced banana

1 teaspoon sugar

1/2 ounce cream

1/2 cup crushed ice

1. Pour ingredients in blender.

2. Blend until smooth.

3. Pour into oversized wine glass.

4. Garnish with lime wedge.

530. MERMAID’S CHOICE

This magical potion will turn any mermaid from her fishy

ways.

1 ounce brandy

1 ounce orange juice

1 ounce dry vermouth

Dash crème de menthe

1. Fill cocktail shaker with ice.

2. Add brandy, orange juice, vermouth, and crème

de menthe.

3. Shake.

4. Strain into a cocktail glass.

531. BANANA MANGO

A wondrous concoction of tropical flavors sure to ease

your cares away.

1 1/2 ounces light rum

1/4 ounce banana liqueur

1/2 ounce mango nectar

1/2 ounce lime juice

1. Fill cocktail shaker with ice.

2. Add rum, banana liqueur, mango nectar, and lime

juice.

3. Shake.

4. Strain into a chilled old-fashioned glass with ice.

number 303

304 BARTENDER’S RECIPES

532. CONCH SHELL

Unlike its namesake, this drink does not blow.

4 ounces light rum

1/2 ounce lime juice

1. Fill cocktail shaker with ice.

2. Add rum and lime juice.

3. Shake.

4. Strain into a double old-fashioned glass with ice.

533. GAUGUIN

Fun fact: This depressed post-Impressionist French painter

once worked as a stock broker. No wonder there’s a drink

named after him.

2 ounces light rum

1/2 ounce passion fruit syrup

1/2 ounce lemon juice

4 ounces lime juice

1/3 cup crushed ice

1. Pour all ingredients into a blender.

2. Blend for 15 seconds on low speed.

3. Pour into a chilled deep-saucer champagne glass.

4. Garnish with a cherry.

534. ISLE OF THE BLESSED

COCONUT

In this episode: You and your friends get drunk. Again.

Tune in for more next week. Same time. Same channel.

1 1/2 ounces light rum

1/2 ounce cream of coconut

1/2 ounce lime juice

1/4 ounce lemon juice

1/4 ounce orange juice

1/2 teaspoon sugar

1/3 cup crushed ice

1. Pour all ingredients into a blender.

2. Blend for 15 seconds on low speed.

3. Pour into a chilled deep-saucer champagne glass.

4. Garnish with a toasted coconut slice.

535. ICE PALACE

Cool as an ice queen’s abode.

1 ounce light rum

1/2 ounce Galliano

1/2 ounce apricot brandy

2 ounces pineapple juice

1/4 ounce lemon juice

1. Fill cocktail shaker with ice.

2. Add rum, Galliano, apricot brandy, and juices.

3. Shake.

4. Strain into a collins glass over ice.

5. Garnish with a cherry and an orange slice.

number 305

306 BARTENDER’S RECIPES

536. SAN JUAN

After you taste this, you’ll be a loyal and avid supporter of

Puerto Rican statehood.

1 1/2 ounces light rum

1 ounce grapefruit juice

1 teaspoon cream of coconut

2 teaspoons lime juice

1/3 cup crushed ice

2 teaspoons 151-proof rum

1. Pour all ingredients into a blender.

2. Blend for 15 seconds on low speed.

3. Pour into chilled deep-saucer champagne glass.

4. Float 151-proof rum on top.

537. HAWAIIAN EYE

The official drink of Hawaiian private investigators. Don’t

tell Jack Lord.

1 1/2 ounces bourbon

1 ounce coffee liqueur

1 ounce heavy cream

1/2 ounce vodka

1/2 ounce banana liqueur

1 teaspoon Pernod

1 egg white

3 ounces cracked ice

1. Pour all ingredients into a blender.

2. Blend for 15 seconds.

3. Pour into chilled highball glass.

4. Garnish with a cherry and a pineapple slice.

538. ACAPULCO

Elvis said when in Acapulco, bossa nova, baby.

1 3/4 ounces rum

1/4 ounce triple sec

1 egg white

1/2 ounce lime juice

1. Fill cocktail shaker with ice.

2. Add rum, triple sec, egg white, and lime juice.

3. Shake.

4. Strain into an old-fashioned glass with ice.

5. Garnish with mint leaves.

539. COCO LOCO

The only good reason to be caught buying whole coconuts

at the grocery store.

1 whole coconut in shell

1 ounce tequila

1 ounce rum

1 ounce gin

1/2 ounce grenadine

1 lemon slice

1. Cut a hole in the top of the coconut, leaving juice

inside.

2. Pour tequila, rum, gin, and grenadine into

coconut cup.

3. Add several ice cubes.

4. Stir.

5. Squeeze a lemon slice into the coconut.

6. Drop in the lemon.

7. Serve with long straw.

number 307

308 BARTENDER’S RECIPES

540. BARBARY COAST

COCKTAIL

Arrrgh. Pour me another said the pirate to the barkeep.

1/2 ounce dry gin

1/2 ounce rum

1/2 ounce crème de cacao

1/2 ounce scotch

1/2 ounce cream

1. Fill cocktail shaker with ice.

2. Add gin, rum, crème de cacao, scotch, and cream.

3. Shake.

4. Strain into a cocktail glass.

541. CHIQUITA COCKTAIL

Dare to embrace your inner-Carmen Miranda. Drink these,

and wear bananas on your head.

1/2 ounce banana liqueur

1/2 ounce Cointreau

1/2 ounce light cream

1. Fill cocktail shaker with ice.

2. Add banana liqueur, Cointreau, and light cream.

3. Shake.

4. Strain into a sour glass half-filled with crushed ice.

542. GORILLA MILK

It takes a brave man to milk a gorilla.Well worth the risk.

1 ounce light rum

1/2 ounce coffee liqueur

1/2 ounce Irish cream liqueur

1/2 ounce crème de banana

1 ounce light cream

1. Fill cocktail shaker with ice.

2. Add rum, liqueurs, crème de banana, and cream.

3. Shake.

4. Strain into a hurricane glass.

5. Garnish with a banana slice.

543. CASABLANCA

Bogie and Bacall. They had it all. Pour it again, Sam.

2 ounces light rum

1 1/2 teaspoon triple sec

1 1/2 teaspoon lime juice

1 1/2 teaspoon cherry liqueur

1. Fill cocktail shaker with ice.

2. Add light rum, triple sec, lime juice, and cherry

liqueur.

3. Shake.

4. Strain into a chilled cocktail glass.

number 309

310 BARTENDER’S RECIPES

544. PINEAPPLE DREAM

COCKTAIL

Serve these up while roasting the whole hog at the next

family luau.

1/2 ounce pineapple juice

Juice of 1/2 lime

1 ounce rum

1. Fill cocktail shaker with ice.

2. Add pineapple juice, lime juice, and rum.

3. Shake.

4. Strain into a cocktail glass.

545. CALYPSO

Day-o. Day-ay-ay-o. Daylight come but me no wanna go

home.

3/4 ounce Tia Maria

3/4 ounce Jamaican rum

Hot coffee

1. Pour Tia Maria and rum into a coffee mug.

2. Fill with hot coffee.

3. Top with whipped cream, if desired.