BARTENDER’S RECIPES 4

BARTENDER’S RECIPES 4

308. SICILIAN MARTINI

Truly an offer he can’t refuse. Just don’t ask him about the

family business.

1 1/2 ounces gin

1/4 ounce dry vermouth

1/2 ounce dry Marsala

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and Marsala.

3. Stir briskly.

4. Strain into a chilled martini glass.

5. Twist lemon over drink and drop into the glass.

309. RUDE COSMOPOLITAN

This one has a surprising bite, as if Jose Cuervo took a

wrong turn at Albuquerque and ended up in your glass.

1 1/4 ounces tequila

1/4 ounce Grand Marnier

Juice from whole lime

1 ounce cranberry juice

1. Fill cocktail shaker with ice.

2. Add tequila, Grand Marnier, and juices.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with an orange peel.

310. GOLF MARTINI

So, this must explain golfer’s fashion choices.

4 ounces gin

1 ounce dry vermouth

4 dashes Angostura bitters

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and bitters.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with an olive.

311. VELVET BUNNY MARTINI

Remember your favorite stuffed animal from childhood

while this warms you before bedtime.

1 1/2 ounces vodka

Dash banana liqueur

Dash black sambuca

1. Fill cocktail shaker with ice.

2. Add vodka, banana liqueur, and sambuca.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with banana slices.

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186 BARTENDER’S RECIPES

312. PRINCESS MARTINI

She’ll feel like royalty when you present Her Highness

with this libation. Make it a double and she just might

knight you.

1 1/2 ounces vodka

Dash strawberry liqueur

1. Fill cocktail shaker with ice.

2. Add vodka and strawberry liqueur.

3. Shake.

4. Strain into a chilled martini glass.

5. Squeeze slice of orange over the glass and drop in.

313. NEW ORLEANS MARTINI

Iko, Iko! Shake off the workday voodoo with this taste of

the Big Easy.

3 ounces vanilla vodka

1/2 ounce dry vermouth

1/2 ounce Pernod

Dash Angostura bitters

1. Fill cocktail shaker with ice.

2. Add vodka, vermouth, Pernod, and bitters.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with mint sprig.

314. LEAP YEAR

This is The Official Drink of February 29th, but we urge

you to throw caution to the wind—make ’em on July 5th.

Or May 13th.

2 ounces gin

1/2 ounce sweet vermouth

1/2 ounce Grand Marnier

1/4 teaspoon lime juice

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, Grand Marnier, and lime juice.

3. Shake.

4. Strain into a chilled martini glass.

315. PALM BEACH MARTINI

A favorite among wealthy Florida socialites.

3 ounces gin

1 teaspoon sweet vermouth

2 ounces grapefruit juice

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and grapefruit juice.

3. Shake.

4. Strain into a chilled martini glass.

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188 BARTENDER’S RECIPES

316. PARK AVENUE MARTINI

When Eva Gabor told Eddie Arnold, “Darling, I love you,

but give me Park Avenue,” she surely had this one in mind.

Mix, sip, and ponder what the commoners are doing today.

3 ounces gin

1/2 ounce sweet vermouth

1/2 ounce dry vermouth

1. Fill cocktail shaker with ice.

2. Add gin and vermouths.

3. Shake.

4. Strain into a chilled martini glass.

317. WARSAW

Surely the preferred choice of famous Poles like Lech

Walesa and Count Pulaski.

1 1/2 ounces gin

1 ounce apple brandy

1 ounce sweet vermouth

1 teaspoon yellow Chartreuse

1. Fill cocktail shaker with ice.

2. Add gin, apple brandy, vermouth, and Chartreuse.

3. Shake.

4. Strain into a chilled martini glass.

318. JOURNALIST

Stop the presses! This smooth libation will make even the

most reluctant source spill the beans.

2 ounces gin

1 teaspoon dry vermouth

1 teaspoon sweet vermouth

1 teaspoon triple sec

1 teaspoon lime juice

Dash Angostura bitters

1. Fill cocktail shaker with ice.

2. Add gin, vermouths, triple sec, and lime juice.

3. Shake.

4. Strain into a chilled martini glass.

319. ICEBERG

A nice accompaniment to your Titanic viewing parties.

Garnish with Kleenex.

2 ounces gin

Dash white crème de menthe

1. Fill cocktail shaker with ice.

2. Add gin and crème de menthe.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with fresh mint.

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190 BARTENDER’S RECIPES

320. SMOKY MARTINI

They say smoke gets in your eyes, but this goes straight to

your head.

3 ounces gin

1/2 ounce dry vermouth

1 teaspoon scotch

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and scotch.

3. Stir.

4. Strain into a chilled martini glass.

5. Garnish with lemon twist.

321. THIRD DEGREE MARTINI

For loosening the tongues of uncooperative suspects. Mix,

administer, repeat as needed.

3 ounces gin

1 ounce dry vermouth

1/2 ounce Pernod

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and Pernod.

3. Shake.

4. Strain into a chilled martini glass.

322. BLENTON

As James Thurber said, “One martini is all right. Two are

too many, and three are not enough.”

1 1/2 ounces gin

3/4 ounce dry vermouth

Dash Angostura bitters

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and bitters.

3. Stir.

4. Strain into a chilled martini glass.

323. BLOODHOUND

Turn the tables on this canine detective—pursue doggedly.

1 ounce gin

1/2 ounce dry vermouth

1/2 ounce sweet vermouth

1/2 ounce strawberry liqueur

1. Fill cocktail shaker with ice.

2. Add gin, vermouths, and strawberry liqueur.

3. Shake.

4. Strain into a chilled martini glass.

5. Drop a whole strawberry into glass.

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192 BARTENDER’S RECIPES

324. FINO MARTINI

As Bob Hope said in The Cat and the Canary: “Let’s all

drink gin and make wry faces.”

2 ounces gin

1/2 ounce fino sherry

1. Fill cocktail shaker with ice.

2. Add gin and sherry.

3. Stir.

4. Strain into a chilled martini glass.

5. Garnish with olive or lemon twist.

325. FLYING DUTCHMAN

Legend is that this drink’s namesake is a ghostly sea captain,

doomed to sail the seas for all eternity. Can’t be all

bad. At least he’s got this tasty concoction to keep him

company.

Curacao

2 ounces gin

1/4 ounce dry vermouth

1. Pour enough curacao into prechilled cocktail glass

to coat sides.

2. Twirl glass and coat with curacao.

3. Fill cocktail shaker with ice.

4. Add gin and vermouth.

5. Stir.

6. Strain into glass.

326. MARSALA MARTINI

Marsala—Italy’s answer to sherry—makes this martini

an adventurous departure from the standard. Bongiorno!

3/4 ounce gin

3/4 ounce dry vermouth

3/4 ounce dry Marsala

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and Marsala.

3. Stir.

4. Strain into a chilled martini glass.

5. Twist lemon above drink and drop in.

327. DUTCH MARTINI

Got a date who hates going Dutch? Change her mind with

these.

2 ounces Dutch genever gin

1/2 ounce dry vermouth

1. Fill cocktail shaker with ice.

2. Add gin and vermouth.

3. Stir.

4. Strain into a chilled martini glass.

5. Twist lemon above drink and drop in.

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194 BARTENDER’S RECIPES

328. PERFECT

Once you taste one of these, you’ll quickly grasp the name.

1 1/2 ounces gin

1/2 ounce dry vermouth

1/2 ounce sweet vermouth

1. Fill cocktail shaker with ice.

2. Add gin and vermouths.

3. Stir.

4. Strain into a chilled martini glass.

5. Garnish with olive or lemon.

329. PAISLEY MARTINI

A blatant, and highly effective, attempt to attract the

attention of thirsty hippies everywhere.

2 1/4 ounces gin

1/4 ounce dry vermouth

1 teaspoon scotch

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and scotch.

3. Stir.

4. Strain into a chilled martini glass.

330. RACQUET CLUB MARTINI

“Biff? Muffy? Shall I order us a round? Fabulous…”

2 ounces gin

1/2 ounce dry vermouth

2 dashes orange bitters

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and bitters.

3. Shake until outside of shaker is completely

frosted.

4. Strain into a cold martini glass.

331. MORRO

Be like Little Orphan Annie and order “to.”

1 ounce gin

1/2 ounce golden rum

1/2 ounce lime juice

1/2 ounce pineapple juice

Sugar

1. Fill cocktail shaker with ice.

2. Add gin, rum, and juices.

3. Shake.

4. Strain into a sugar-rimmed chilled martini glass.

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196 BARTENDER’S RECIPES

332. POMPANO

Fun fact: Pompano racetrack in south Florida features

nighttime horse racing. Giddyup!

1 ounce gin

1/2 ounce dry vermouth

1 ounce grapefruit juice

4 dashes orange bitters

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, grapefruit juice, and bitters.

3. Shake.

4. Strain into a chilled cocktail or old-fashioned

glass.

5. Garnish with an orange slice.

333. ST. LO

Named for the patron saint of the vertically challenged.

1 1/2 ounces gin

1/2 ounce Calvados

1/2 ounce lemon juice

1 teaspoon sugar

1. Fill cocktail shaker with ice.

2. Add gin, Calvados, lemon juice, and sugar.

3. Shake.

4. Strain into a chilled martini glass.

334. PRINCETON

Adventurous Ivy Leaguers will enjoy this concoction. Sis

boom bah!

1 1/4 ounces gin

3/4 ounce dry vermouth

1/2 ounce lime juice

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and lime juice.

3. Shake.

4. Strain into a cocktail glass.

335. RED CLOUD

So named for the pleasant fog that envelops the drinker’s

brain.

1 1/2 ounces gin

1/2 ounce apricot liqueur

1/2 ounce lemon juice

1 teaspoon grenadine

Dash Angostura bitters

1. Fill cocktail shaker with ice.

2. Add gin, apricot liqueur, lemon juice, grenadine,

and bitters.

3. Shake.

4. Strain into a cocktail glass.

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198 BARTENDER’S RECIPES

336. LAVA LAMP MARTINI

An unusually tasty byproduct of “60s Night” at the country

club.

Splash raspberry liqueur

Splash honey

3 ounces vodka

1. Mix raspberry liqueur and honey in a shot glass.

2. Fill cocktail shaker with ice.

3. Add vodka.

4. Shake.

5. Strain into a martini glass.

6. Spoon in raspberry liqueur and honey mixture.

337. SECRET MARTINI

Don’t tell anyone about this one. Keep the recipe to yourself

and indulge in covert actions.

3 ounces gin

1 ounce Lillet Blonde

2 dashes Angostura bitters

1. Fill cocktail shaker with ice.

2. Add gin, Lillet Blonde, and bitters.

3. Stir.

4. Strain into a chilled martini glass.

338. MONTMARTRE

The ideal locale for consuming this drink? The tallest point

in Paris, of course.

1 1/2 ounces gin

1/2 ounce sweet vermouth

1/2 ounce triple sec

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and triple sec.

3. Shake.

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

339. MOULIN ROUGE

Can you make zees drink? Oui! Everybody can-can!

1 1/2 ounces sloe gin

1/2 ounce sweet vermouth

3 dashes Angostura bitters

1. Fill cocktail shaker with ice.

2. Add sloe gin, vermouth, and bitters.

3. Shake.

4. Strain into a chilled martini glass.

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200 BARTENDER’S RECIPES

340. HELLFIRE CLUB MARTINI

Emma Peel surely downed one of these after escaping the

Hellfire Club’s sinister clutches.

1 1/2 ounces pepper vodka

1/2 ounce dry vermouth

1. Fill cocktail shaker with ice.

2. Add pepper vodka and dry vermouth.

3. Stir.

4. Strain into a chilled martini glass.

5. Garnish with a jalapeno pepper and a dash of

cayenne pepper.

341. DIPLOMAT

The martini strong enough to solve the world’s problems.

Share liberally.

2 ounces dry vermouth

1 ounce sweet vermouth

2 dashes maraschino liqueur

1. Fill cocktail shaker with ice.

2. Add vermouths and maraschino liqueur.

3. Stir.

4. Strain into a chilled martini glass.

5. Garnish with an orange peel twist.

342. TRUFFLE MARTINI

Raise a glass to toast the tireless work of our porcine

brethren, who have selflessly sniffed out underground

truffle troves for generations.

3 1/2 ounces cognac

Splash lime juice

Splash Grand Marnier

7 paper-thin slices black truffle

1. Fill cocktail shaker with ice.

2. Add cognac, lime juice, and Grand Marnier and 2

slices of black truffle.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with remaining five slices of black truffle.

343. POMEGRANATE MARTINI

Persephone, heroine of Greek mythology, was banished to

Hades for eating an other-worldly pomegranate. Lucky

you—she took the fall, you get the drink.

2 ounces fresh squeezed pomegranate juice

2 ounces vodka

1/4 ounce sugar syrup

1. Fill cocktail shaker with ice.

2. Add pomegranate juice, vodka, and sugar syrup.

3. Shake.

4. Strain into a chilled martini glass.

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202 BARTENDER’S RECIPES

344. COWBOY MARTINI

A refreshing respite for cowpunchers both urban and

rural. Saddle up!

2 ounces gin

1/2 ounce dry vermouth

Dash sugar syrup

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and sugar syrup.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with a floating mint sprig.

345. COSMOPOLITAN

The drink that made Sex in the City chicks teeter in their

Jimmy Choos. Fruity and light, drink a few and get ready

to hear all about your friend’s Mr. Big.

2 ounces lemon-flavored vodka

1 ounce triple sec

1 ounce cranberry juice

1/2 ounce lime juice

1. Fill cocktail shaker with ice.

2. Add vodka, triple sec, cranberry juice, and lime

juice.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with a lime slice.

346. FLIRTINI

Sure to make you think the bartender is cute enough to

deserve a wink or two.

1/2 ounce raspberry vodka

1/2 ounce Cointreau

Splash lime juice

Splash pineapple juice

Splash cranberry juice

5 raspberries

Brut champagne

1. Muddle raspberries in bottom of slightly chilled

cocktail glass.

2. Fill cocktail shaker with ice.

2. Add vodka, Cointreau, and juices.

3. Shake.

4. Strain into a chilled martini glass.

5. Top with champagne.

6. Garnish with a mint sprig.

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204 BARTENDER’S RECIPES

347. WEMBLEY MARTINI

Perhaps the reason soccer hooligans often riot at Wembley

is that the bartender has run out of this tasty treat? A

promising theory.

3 ounces gin

1/2 ounce dry vermouth

1 teaspoon apricot brandy

1 teaspoon Calvados

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, apricot brandy, and Calvados.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with a lemon twist.

348. NEWBURY

Like the British town and Boston street of the same name,

the Newbury is sweet, posh, and delicious. Perfect for the

parched Anglophile.

1 1/2 ounces gin

1 ounce sweet vermouth

1/4 teaspoon triple sec

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and triple sec.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with a lemon twist.

349. BLUE MARTINI

The perfect hand candy for the air traveler with a window

seat.

3 ounces vodka

1/2 ounce blue curacao

Dash Angostura bitters

1. Half-fill cocktail shaker with ice.

2. Add vodka, curacao, and bitters.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with an olive.

350. GIRLIE MARTINI

Careful there, mister—order a “couple of girlies” too loudly,

and your barmates may eye you with suspicion. Proceed

with caution.

Splash dry vermouth

4 ounces vodka

3 ounces chilled champagne

Dash maraschino liqueur

1. Coat inside of martini glass with dry vermouth.

2. Fill cocktail shaker with ice.

3. Add vodka, champagne, and maraschino liqueur.

4. Stir.

5. Strain into the martini glass.

6. Garnish with an olive and a cherry.

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206 BARTENDER’S RECIPES

351. SOHO

The decadent way to end a day of shopping and art gallery

exploration.

2 ounces vodka

1/2 ounce vanilla vodka

1/2 ounce orange curacao

Dash orange bitters

1. Fill cocktail shaker with ice.

2. Add vodkas, orange curacao, and bitters.

3. Shake.

4. Strain into a martini glass.

5. Garnish with a flamed orange peel.

352. LONG KISS GOODNIGHT

MARTINI

Like its namesake, this one is sweet and leaves you wanting

more. Much more.

1/2 ounce vanilla vodka

1 ounce vodka

1/2 ounce white crème de cacao

Shaved white chocolate

1. Freeze a martini glass with white chocolate on

rim.

2. Fill cocktail shaker with ice

3. Add vodkas and crème de cacao.

4. Shake lightly.

5. Strain into the glass.

6. Garnish with a chocolate kiss.

353. ST. TROPEZ

While this drink won’t give you that perfect St. Tropez tan,

you can hear the ocean if you hold the empty glass over

your ear.

2 ounces vodka

1/2 ounce maraschino liqueur

3 ounces peach juice

1. Fill cocktail shaker with vodka, maraschino

liqueur, and peach juice.

2. Add ice.

3. Stir.

4. Strain into a chilled martini glass.

354. BLUE LAGOON

So you weren’t lucky enough to be shipwrecked with a

young Brooke Shields? Join the club. Drown your sorrows

while cursing the name of Christopher Atkins.

2 ounces vodka

1/4 ounce blue curacao

3 ounces pineapple juice

1. Fill cocktail shaker with vodka, curacao, and

pineapple juice.

2. Add ice.

3. Shake.

4. Strain into a chilled martini glass.

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208 BARTENDER’S RECIPES

355. GIN AND SIN

Want to really ruffle the petticoats of your teetotaling Aunt

Gladys? Offer her one of these aptly named combinations,

and watch her scurry for the safety of her Prohibition

League meeting.

1 1/2 ounces gin

1 ounce orange juice

1 ounce lemon juice

1/2 teaspoon grenadine

1. Fill cocktail shaker with ice.

2. Add gin, juices, and grenadine.

3. Shake.

4. Strain into a chilled martini glass.

356. SPECIAL SWEET

MARTINI

Make it for the girl in your life. Claim you invented it and

named it after her.We won’t tell.

Dash of orange bitters

1/2 ounce gin

1/2 ounce sweet vermouth

1. Fill cocktail shaker with ice.

2. Add bitters, gin, and vermouth.

3. Shake.

4. Strain into a chilled martini glass.

357. MEDIUM MARTINI

If Starbucks was a bar, this one would be called a

“Grande.”

1/4 ounce dry vermouth

1/2 ounce sweet vermouth

1/3 ounce dry gin

1. Fill cocktail shaker with ice.

2. Add vermouths and gin.

3. Shake.

4. Strain into a chilled martini glass.

358. PINK PUPPY

Roll over and fetch this one whenever possible. If you bring

me one, I promise to scratch your tummy.

1 1/2 ounces vodka

1 1/2 ounces gin

4 1/2 ounces grapefruit juice

1. Fill cocktail shaker with ice.

2. Add vodka, gin, and grapefruit juice.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with a cherry.

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210 BARTENDER’S RECIPES

359. PALME D’OR

This drink shares its name with the big prize from the

Cannes Film Festival. Mix one up and pretend to strut

down the red carpet.

1 1/2 ounces vodka

3/4 ounces lemon juice

2 teaspoons lime cordial

1. Fill cocktail shaker with ice.

2. Add vodka, lemon juice, and lime cordial.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with twist of lemon and a cherry.

360. RAZMOPOLITAN

It’s the raspberry that makes this drink so sinfully delicious.

But don’t down too many and razz the patrons.

2 1/4 ounces raspberry vodka

1 1/8 ounces triple sec

1 1/2 ounces cranberry juice

3/4 ounce lime juice

1 teaspoon caster sugar

1. Fill cocktail shaker with ice.

2. Add vodka, triple sec, juices, and sugar.

3. Shake.

4. Strain into a chilled martini glass.

5. Twist lime peel above glass and drop in.

361. SILVER BULLET

If the Lone Ranger ever left one of these behind, Tonto

would have questioned the Masked Man’s sanity.

1 1/2 ounces gin

Splash scotch

1. Fill cocktail shaker with ice.

2. Add gin and scotch.

3. Shake.

4. Strain into a chilled martini glass.

(This drink may also be stirred and served on the

rocks.)

362. MARTINI NOIR

Drink this at the beginning of a beautiful friendship,

preferably with a feisty—yet compliant—gun moll.

2 ounces vodka

1 ounce Chambord

1. Fill cocktail shaker with ice.

2. Add vodka and Chambord.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with lemon twist.

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212 BARTENDER’S RECIPES

363. CREOLE MARTINI

My great-uncle Boudreaux claims that this drink makes

him handsome, funny, and a really great dancer.

2 ounces gin

1/4 ounce dry vermouth

1. Fill cocktail shaker with ice.

2. Add gin and vermouth.

3. Stir.

4. Strain into a chilled martini glass.

5. Garnish with jalapeño pepper.

364. THE FIGGY

Get jiggy with the figgy.

2 ounces vodka

1/4 ounce fig vodka

1/4 ounce maraschino liqueur

1 ounce half and half

1. Pour vodkas, maraschino liqueur, and cream into

cocktail shaker.

2. Fill cocktail shaker with ice.

3. Let stand for five seconds.

4. Shake.

4. Strain into a chilled martini glass.

5. Garnish with dark chocolate kiss and a fig slice.

365. SAKETINI

A few of these will have you singing like Aretha Franklin, to

the tune of “Respect.” “Saketini-saketini-saketini-saketini...”

1 1/2 ounces sake

1 1/2 ounces gin

1. Fill cocktail shaker with ice.

2. Add sake and gin.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with an olive.

366. MILKY WAY MARTINI

FOR TWO

Bob had a problem. He was thirsty, AND he had missed

dessert. Milky Way Martini to the rescue!

6 ounces vanilla vodka

1 MilkyWay candy bar

1 tablespoon sweet chocolate shavings

1. Slice MilkyWay candy bar into pieces.

2. Place candy bar slices in microwaveable bowl and

heat until melted.

3. Fill cocktail shaker with ice.

4. Add vodka.

5. Shake.

6. Spoon 1 teaspoon melted candy bar in bottom of

each chilled cocktail glasses.

7. Strain vodka into the glasses.

8. Garnish with chocolate shavings.

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214 BARTENDER’S RECIPES

367. CHOCOLATE ORANGE

DROP FOR TWO

Overheard near the ski lodge fireplace, “Baby, this drink is

just like you, sweet, but with a kick.”

3 ounces orange vodka

1 ounce chocolate vodka

1 ounce Cointreau

1 1/2 ounces white chocolate liqueur

1. Fill cocktail shaker with ice.

2. Add vodkas, Cointreau, and white chocolate liqueur.

3. Shake.

4. Strain into two chilled martini glasses.

5. Garnish with chocolate orange slices.

368. WHITEOUT MARTINI

FOR TWO

No mistake here. Make this drink for your favorite secretary.

4 ounces vanilla vodka

1 ounce white crème de cacao

2 ounces white chocolate liqueur

1. Fill cocktail shaker with ice.

2. Add vodka.

3. Shake.

4. Add white crème de cacao and white chocolate

liqueur.

5. Swirl shaker for one minute.

6. Rest shaker for one minute.

7. Strain into two frozen martini glasses.

8. Dust with coconut flakes.

369. MINT PATTY MARTINI

All this great taste and fresh breath, too? What a country!

3 ounces pepper vodka

2 ounces white crème de menthe

1 Starlight mint

1 ounce dark chocolate liqueur

1 tablespoon peppermint schnapps

1. Fill cocktail shaker with ice.

2. Add pepper vodka, crème de menthe, and

Starlight mint.

3. Let shaker stand for one minute.

4. Shake.

5. Add dark chocolate liqueur.

6. Shake.

7. Strain into two chilled martini glasses.

8. Top each glass with half of the peppermint

schnapps.

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216 BARTENDER’S RECIPES

370. GIMLET LIMETINI

Can’t get your date to pucker up? Order a couple of these,

and it’ll be next stop: Smoochville, Population: 2.

4 ounces key lime vodka

1/2 teaspoon dry vermouth

1 teaspoon bottled water

1 lime

1. Fill cocktail shaker with ice.

2. Add vodka.

3. Stir.

4. Add vermouth and water.

5. Squeeze in half of lime.

6. Stir.

7. Strain into a chilled martini glass.

8. Garnish with lime twist.

371. LEMON DROP MARTINI

Lemon Drop, Lemon Drop, Oh Lemon-Lemon Drop…easy

to make and the chicks dig it.

1 1/2 ounces citrus vodka

1 teaspoon sugar

1/4 of a lemon

1. Slice 1/4 lemon into wedges.

2. Fill cocktail shaker with ice.

3. Add lemon wedges.

4. Add vodka and sugar.

5. Shake.

6. Strain into sugar-rimmed chilled martini glass.

7. Garnish with a lemon twist.

372. EURO-COSMO

No, this is not the poor man’s Parisian astronaut or that

dance-a-teria round the way. But it is a taste sensation.

1 1/2 ounces vodka

1/2 ounce Cointreau

1/4 ounce lime juice

1 ounce cranberry juice

1. Fill cocktail shaker with ice.

2. Add vodka, Cointreau, lime juice, and cranberry

juice.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with an orange slice.

373. MELONTINI

Livens up the traditional gin martini with a welcomed

fruity flavor.

2 ounces gin

Dash melon liqueur

1. Fill cocktail shaker with ice.

2. Add gin and melon liqueur.

3. Shake.

4. Strain into a chilled martini glass.

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218 BARTENDER’S RECIPES

374. FRENCHMAN’S FOLLY

Pierre is being too humble—if this libation is a mistake,

sacre bleu!

4 ounces gin

3 ounces dry vermouth

1 ounce lemonade

1 ounce water

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, lemonade, and water.

3. Shake.

4. Strain into a chilled martini glass.

375. UPTOWN GIN MARTINI

You know those sharp-looking guys at the corner table,

who always look like they have it all together? This is

what they’re drinking.

1 1/2 ounces gin

1/8 ounce dry vermouth

1/4 ounce olive juice

Dash Angostura bitters

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, olive juice, and bitters.

3. Shake.

4. Strain into a chilled martini glass.

376. ROSE PETAL MARTINI

Big Moe behind the bar will not make you one of these.

Don’t ask him.

2 ounces vodka

Dash rose water

1. Fill cocktail shaker with ice.

2. Add vodka and rose water.

3. Stir 10 times.

4. Strain into a chilled martini glass.

5. Garnish with rose petals.

377. GYPSY

A drink so good, even nomads will stick around.

1 1/2 ounces sweet vermouth

1 1/2 ounces gin

1. Fill cocktail shaker with ice.

2. Add vermouth and gin.

3. Stir.

4. Strain into a chilled martini glass.

5. Garnish with cherry.

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220 BARTENDER’S RECIPES

378. AFTERBURNER

Ahh...sweet mother alcohol with a healthy dose of Vitamin

C. Scurvy, begone!

1 1/2 ounces triple sec

3 ounces vodka

3/4 ounce grapefruit juice

1. Fill cocktail shaker with ice.

2. Add triple sec, vodka, and grapefruit juice.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with a strawberry slice.

379. BOUNTY MARTINI

Please pardon the reference to a paper towel slogan, but

this drink is indeed the “quicker picker upper.” Ouch.

1 1/2 ounces red vodka

1 1/2 ounces vanilla vodka

2 1/4 ounces cream of coconut

Dash sugar syrup

Six drops orange bitters

1. Muddle vodkas, cream of coconut, sugar syrup,

and bitters in cocktail shaker.

2. Add ice.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with fresh strawberries.

380. EGG CUSTARD MARTINI

One word: Flan-tastic!

3 ounces vodka

1 1/2 ounces Warnicks advocaat

3/4 ounce vanilla vodka

3/4 ounce bourbon

1/8 ounce sugar syrup

1. Fill cocktail shaker with ice.

2. Add vodka,Warnicks advocaat, vanilla vodka,

bourbon, and sugar syrup.

3. Stir.

4. Strain into a chilled martini glass.

5. Dust with nutmeg.

381. HIGH ROLLER

If you order this in a casino, the pit boss comps you all

sorts of free stuff. Really. Give it a whirl.

1 1/2 ounces dry vermouth

1 1/2 ounces gin

3/4 ounce triple sec

3/4 ounce apricot brandy

1. Fill cocktail shaker with ice.

2. Add vermouth, gin, triple sec, and apricot brandy.

3. Stir.

4. Strain into a chilled martini glass.

5. Garnish with a cherry.

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2

382. JASMINE

Preferably served in a magic lamp on a flying carpet.

1 1/2 ounces gin

3/4 Campari

3/4 ounce triple sec

Dash sugar syrup

1. Fill cocktail shaker with ice.

2. Add gin, Campari, triple sec, and sugar syrup.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with lemon peel.

383. KNICKERBOCKER

Hard to get much more old school than this one. Good anywhere,

but especially in a dark, wood-paneled haunt.

1 1/2 ounces gin

1/4 teaspoon sweet vermouth

3/4 ounce dry vermouth

1. Fill cocktail shaker with ice.

2. Add gin and vermouths.

3. Stir.

4. Strain into a chilled martini glass.

5. Garnish with a lemon peel.

384. MANGOTINI

The libidinous taste of mango combined with the spiritlifting

effects of vodka.

1 1/2 ounces mango vodka

3/4 ounce triple sec

Splash mango juice

1. Fill cocktail shaker with ice.

2. Add vodka, triple sec, and mango juice.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with a mango slice.

385. ORANGE COSMO

A flavorful burst that cries for a second round.

2 ounces vodka

1 ounce Grand Marnier

1/4 ounce lime juice

1 ounce cranberry juice

1. Fill cocktail shaker with ice.

2. Add vodka, Grand Marnier, and juices.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with an orange peel.

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224 BARTENDER’S RECIPES

386. PRINCE EDWARD

MARTINI

First cigars, now a martini. Are there any vices that Prince

Edward didn’t endorse? My kind of guy.

3 ounces gin

1/2 ounce Drambuie

1. Fill cocktail shaker with ice.

2. Add gin and Drambuie.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with a lemon twist.

387. QUEEN ELIZABETH

MARTINI

Royally delicious. God Save The Queen!

3 ounces gin

1/2 ounce dry vermouth

2 teaspoons Benedictine

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and Benedictine.

3. Shake.

4. Strain into a chilled martini glass.

388. CHOCOLATE MARTINI

The perfect gateway drink for beginning lushes. It’s the

candy cigarette of the alcohol world.

1 1/2 ounces vodka

3/4 ounce white crème de cacao

Cocoa powder

1. Fill cocktail shaker with ice.

2. Add vodka and crème de cacao.

3. Shake.

4. Strain into a cocoa powder-rimmed chilled martini

glass.

5. Garnish with a chocolate kiss—tip up—in the

glass.

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228 BARTENDER’S RECIPES

389. BLUE ANGEL

Ever wonder why those Air Force stunt pilots defy death

for your viewing pleasure? It’s because they get to sip

these little Top Guns when they return to the hangar.

1/2 ounce blue curacao

1/2 ounce parfait amour

1/2 ounce brandy

1/2 ounce lemon juice

1/2 ounce cream

1. Fill cocktail shaker with ice.

2. Add curacao, parfait amour, brandy, lemon juice,

and cream.

3. Shake.

4. Strain into a cocktail glass.

390. GOLDEN DREAM

Sip a few of these and slip into a fantastic sleep.

1 ounce Galliano

1/2 ounce triple sec

1 tablespoon orange juice

1 tablespoon light cream

1. Fill cocktail shaker with ice.

2. Add Galliano, triple sec, orange juice, and cream.

3. Shake.

4. Strain into a cocktail glass.

391. BANANA SLIP

What would Freud say about this one?

1 1/2 ounces crème de banana

1 1/2 ounces Irish cream liqueur

1. Layer crème de banana and Irish Cream in a cordial

glass.

392. CRÈME DE CACAO

NIGHTCAP

Just what a nightcap should be: sweet, silky, and smooth.

Be sure to brush before turning in.

1/4 cup cream

2 teaspoons sugar

1 tablespoon crème de cacao

10 ounces milk

4 ounces crème de cacao

2 ounces brandy

3 tablespoons sugar

Powdered cocoa

1. Beat cream until whipped.

2. Stir in 2 teaspoons sugar and 1 tablespoon crème

de cacao.

3. Store in refrigerator.

4. Heat milk, 4 ounces crème de cacao, brandy, and

sugar until hot.

5. Pour into 4 small goblets.

6. Top with whipped cream, sugar, and crème de

cacao mixture.

7. Sprinkle cocoa on top.

(Serves 4)

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230 BARTENDER’S RECIPES

393. CHOCOLATE ORANGE

FRAPPE

A sinful liquid bonbon to be indulged in slowly.

3/4 ounce crème de cacao

3/4 ounce orange juice

1 teaspoon Galliano

1. Pour crème de cacao, orange juice, and Galliano

into cocktail shaker.

2. Stir without ice.

3. Pour over crushed ice in deep saucer champagne

glass.

394. FOXY LADY

A throwback to the days of disco balls, satin hot pants,

and glitter eyeshadow. Let’s pretend it’s 1976 again.

1 ounce amaretto

1/2 ounce crème de cacao

1 ounce heavy cream

1. Fill cocktail shaker with ice.

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

3. Shake.

4. Strain into a cordial glass.

395. FLYING GRASSHOPPER

Higher octane for high-performing grasshoppers.

3/4 ounce crème de menthe

3/4 ounce crème de cacao

3/4 ounce vodka

1. Fill cocktail shaker with ice.

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

3. Stir.

4. Strain into a cordial glass.

396. CAPRI

A magical concoction like the dreamy island that bears its

name.

3/4 ounce crème de cacao

3/4 ounce crème de banana

3/4 ounce light cream

1. Fill cocktail shaker with ice.

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

3. Shake.

4. Strain into a cordial glass.

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232 BARTENDER’S RECIPES

397. SUISSESSE

A popular drink in Switzerland and France. The Swiss and

French know what time it is. Suissesse time.

1 1/2 ounces Pernod

1/2 ounce anisette

1/4 ounce cream

1/2 ounce egg white

1. Fill cocktail shaker with ice.

2. Add Pernod, anisette, cream, and egg white.

3. Shake.

4. Strain into a chilled cocktail glass.

398. COFFEE GRAND

MARNIER

No better drink than this one to sip while prattling about

life’s little nuisances.

1/2 ounce coffee liqueur

1/2 ounce Grand Marnier

1/2 ounce orange juice

1. Pour coffee liqueur, Grand Marnier, and orange

juice into cocktail shaker.

2. Pour over crushed ice in deep saucer champagne

glass.

3. Garnish with orange slice.

399. MIXED MOCHA FRAPPE

All the taste of coffee with all the discernment of fullbodied

liqueurs.

3/4 ounce coffee liqueur

1/4 ounce white crème de menthe

1/4 ounce crème de cacao

1/4 ounce triple sec

Sugar

1. Pour coffee liqueur, crème de menthe, crème de

cacao, and triple sec into cocktail shaker.

2. Stir without ice.

3. Fill sugar-rimmed deep saucer champagne glass

with crushed ice.

4. Pour mixture over ice.

400. SAMBUCA FRAPPE

Mix two and slip into something silky. Enjoy a night full of

secrets.

1 ounce sambuca

1/2 ounce coffee liqueur

1. Pour sambuca and coffee liqueur into cocktail

shaker.

2. Stir without ice.

3. Fill deep saucer champagne glass with crushed ice.

4. Pour mixture over ice.

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234 BARTENDER’S RECIPES

401. DUTCH VELVET

If the Dutch masters had partaken in this, they might have

discovered the beauty of velvet as a canvas.

1/2 ounce chocolate mint liqueur

1/2 ounce banana liqueur

2 ounces cream

1. Fill cocktail shaker with ice.

2. Add chocolate mint liqueur, banana liqueur, and

cream.

3. Shake.

4. Strain into a chilled cocktail glass.

5. Garnish with shaved chocolate.

402. DUTCH COFFEE

Don’t let the evening end without this one.

1 1/2 ounces Vandermint liqueur

Hot coffee

1. Pour Vandermint liqueur into a coffee mug.

2. Add hot coffee.

3. Top with whipped cream.

403. VELVET KISS

A kiss is just a kiss unless it’s lined with velvet.

1 ounce gin

1/2 ounce banana liqueur

1/2 ounce pineapple juice

1 ounce heavy cream

1. Fill cocktail shaker with ice.

2. Add gin, banana liqueur, pineapple juice, and

heavy cream.

3. Shake.

4. Strain into a chilled cocktail glass.

404. MILLIONAIRE’S COFFEE

Rich, just like the name suggests. A nightcap for high

rollers and those who can only dream.

1/2 ounce coffee liqueur

1/2 ounce Irish cream liqueur

1/2 ounce Grand Marnier

1/2 ounce Frangelico

Hot coffee

1. Pour coffee liqueur, Irish cream liqueur, Grand

Marnier, and Frangelico into a deep coffee mug.

2. Add hot coffee.

3. Top with whipped cream.

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236 BARTENDER’S RECIPES

405. CADIZ

Fun fact: Cadiz, Spain is thought by many to be the oldest

city in Europe.

3/4 ounce sherry

3/4 ounce blackberry liqueur

1/2 ounce triple sec

1/2 ounce cream

1. Fill cocktail shaker with ice.

2. Add sherry, blackberry liqueur, triple sec, and

cream.

3. Shake.

4. Strain into a chilled old-fashioned glass.

406. PEACH MELBA

Dessert in a glass never tasted so good. Take a pass on the

cheesecake and indulge in this.

1 ounce peach schnapps

1/2 ounce black raspberry liqueur

3 ounces cream

1. Fill cocktail shaker with ice.

2. Add peach schnapps, black raspberry liqueur, and

heavy cream.

3. Shake.

4. Strain into a chilled old-fashioned glass.

5. Garnish with a peach slice.

407. PANAMA COCKTAIL

Tastes best when you’re wearing a white suit and a big

straw hat.

1 ounce crème de cacao

1 ounce light cream

1 ounce brandy

1. Fill cocktail shaker with ice.

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

3. Shake.

4. Strain into a cocktail glass.

408. LOVER’S KISS

Gentlemen: Check your shirt collars for tell-tale traces of

this sweet treat. Dead giveaway.

1/2 ounce amaretto

1/2 ounce cherry brandy

1/2 ounce crème de cacao

1 ounce cream

1. Fill cocktail shaker with ice.

2. Add amaretto, cherry brandy, crème de cacao, and

cream.

3. Shake.

4. Strain into a parfait glass.

5. Top with whipped cream, chocolate shavings, and

a cherry.

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238 BARTENDER’S RECIPES

409. BRANDY ALEXANDER

Drink and dessert, all in one glass. The best of the

Alexander family.

1/2 ounce crème de cacao

1/2 ounce brandy

1/2 ounce heavy cream

1. Fill cocktail shaker with ice.

2. Add crème de cacao, brandy, and heavy cream.

3. Shake.

4. Strain into a cocktail glass.

410. GARZA’S NIGHTCAP

Tossing and turning? Tiptoe into the kitchen and toss back

one of these hot milk treasures.

6 ounces milk

1 ounce coffee liqueur

1 teaspoon powdered sugar

1. Heat milk on stove.

2. Add sugar and coffee liqueur.

3. Pour into a coffee mug.

4. Dust with nutmeg.

411. SHERRIED COFFEE

A touch of sherry never hurt anyone.

1 1/4 ounces sherry

1 1/4 ounces coffee liqueur

2 teaspoons cream

1. Fill cocktail shaker with ice.

2. Add sherry and coffee liqueur.

3. Shake.

4. Strain into a chilled old-fashioned glass.

5. Float cream on top.

412. COFFEE GRASSHOPPER

How Jiminy Cricket ends his day.

3/4 ounce coffee liqueur

3/4 ounce white crème de menthe

3/4 ounce cream

1. Fill cocktail shaker with ice.

2. Add coffee liqueur, white crème de menthe, and

cream.

3. Shake.

4. Strain into a chilled cocktail glass.

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240 BARTENDER’S RECIPES

413. PINK ALMOND

Don’t reach for that pretty bowl of pastel almonds at the

next wedding reception. Choose this instead.

1/2 ounce crème de noyaux

1/2 ounce orgeat

1 ounce blended whiskey

1/2 ounce Kirsch

1/2 ounce lemon juice

1. Fill cocktail shaker with ice.

2. Add crème de noyaux, orgeat, blended whiskey,

Kirsch, and lemon juice.

3. Shake.

4. Strain over ice in a chilled old-fashioned glass.

5. Garnish with lemon slice.

414. MOCHA MINT

Like that ice cream you loved as a child—plus the added

bonus that comes with adulthood.

3/4 ounce coffee liqueur

3/4 ounce crème de menthe

3/4 ounce crème de cacao

Sugar

1. Fill cocktail shaker with ice.

2. Add coffee liqueur, crème de menthe, and crème

de cacao.

3. Shake.

4. Moisten cocktail glass rim with coffee liqueur.

5. Dip rim in sugar.

4. Strain mixture into glass.

415. ALL-WHITE FRAPPE

Nighttime blizzards are more fun when sharing one of

these under the covers.

1/2 ounce anisette

1/4 ounce white crème de menthe

1/2 ounce crème de cacao

1 teaspoon lemon juice

1. Pour anisette, crème de menthe, crème de cacao,

and lemon juice into cocktail shaker.

2. Stir without ice.

3. Pour over crushed ice in deep saucer champagne

glass.

416. COFFEE ALEXANDER

What the Alexander family drinks by moonlight.

1 ounce brandy

1 ounce coffee liqueur

1 ounce cream

1. Fill cocktail shaker with ice.

2. Add brandy, coffee liqueur, and cream.

3. Shake.

4. Pour into a cocktail glass.

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242 BARTENDER’S RECIPES

417. ANGEL’S WING

Legend has it that an angel becomes mortal if his wings

are cut off. Conversely, if the bartender doesn’t cut you off

too soon, you’ll feel heavenly.

1/3 ounce crème de cacao

1/3 ounce brandy

1/3 ounce cream

1. Layer crème de cacao, brandy, and cream in a

cordial glass.

418. ANGEL’S TIP

“Psst…listen, pal. If you want my advice, I’d bet on the Big

Guy.”

3/4 ounce crème de cacao

1/4 ounce cream

1. Layer crème de cacao and cream in a cordial glass.

2. Top with cherry.

419. ANGEL’S KISS

Served by Charlie to his crime-fighting heroines.

1/4 ounce crème de cacao

1/4 ounce crème de yvette

1/4 ounce brandy

1/4 ounce cream

1. Layer crème de cacao, crème de yvette, brandy,

and cream in a cordial glass.

420. ANGEL’S DELIGHT

Put the shine back in your halo with this luscious cocktail.

1/4 ounce grenadine

1/4 ounce triple sec

1/4 ounce crème de yvette

1/4 ounce cream

1. Layer grenadine, triple sec, crème de yvette, and

cream in a cordial glass.

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244 BARTENDER’S RECIPES

421. PEPPERMINT TWIST

Let’s twist again like we did last winter.

1 1/2 ounces peppermint schnapps

1/2 ounce white crème de cacao

3 scoops vanilla ice cream

1. Pour peppermint schnapps, crème de cacao, and

vanilla ice cream into blender.

2. Mix low speed.

3. Pour into large parfait glass.

4. Garnish with mint sprig and peppermint candy

stick.

5. Serve with a straw.

422. QUAALUDE

While under its influence, please refrain from driving or

operating heavy machinery.

1 ounce vodka

1 ounce Frangelico

1 ounce coffee liqueur

Splash milk

1. Fill old-fashioned glass with ice.

2. Add vodka, Frangelico, coffee liqueur, and milk.

423. TOASTED ALMOND

Finally: A signature drink for drunken nut jobs everywhere.

1 1/2 ounces coffee liqueur

1 ounce amaretto

1 1/2 ounces cream

1. Fill old-fashioned glass with ice.

2. Add coffee liqueur, amaretto, and cream.

424. BANANA BANSHEE

Much less frightening than its name would indicate. Nothing

spooky here, but you just might scream...with delight.

1 ounce crème de banana

1/2 ounce crème de cacao

1/2 ounce light cream

1. Fill cocktail shaker with ice.

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

3. Shake.

4. Strain into a chilled cocktail glass.

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246 BARTENDER’S RECIPES

425. DIANA

Ideal for bringing out your inner princess, or huntress if

you prefer mythology.

1 1/2 ounces white crème de menthe

3/4 ounce brandy

1. Pour crème de menthe into an old-fashioned glass.

2. Add crushed ice.

3. Float brandy on top.

426. FRENCH DREAM

Pepé Le Pew’s go-to drink. For when he is playing hard to

get, no?

1 1/2 ounces Irish cream liqueur

1/2 ounce raspberry liqueur

2 ounces half and half

4 ounces ice cubes

1. Pour Irish cream liqueur, raspberry liqueur, half

and half, and ice cubes into a blender.

2. Blend at low speed for 30 seconds.

3. Pour into a parfait glass.

427. IRISH COFFEE

No blarney—this is an outstanding end to the evening.

1 1/2 ounces Irish whiskey

Hot coffee

1. Pour Irish whiskey into coffee mug.

2. Add hot coffee.

3. Top with whipped cream, if desired.

428. IRISH ANGEL

She had wings of green and flaming red hair when she

appeared to Paddy and whispered sweet nothings in his

ear.

3/4 ounce Irish whiskey

1/4 ounce crème de cacao

1/4 ounce white crème de menthe

1 1/2 ounces heavy cream

1. Fill cocktail shaker with ice.

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

and cream.

3. Shake.

4. Strain into a chilled cocktail glass or in oldfashioned

glass with ice.

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248 BARTENDER’S RECIPES

429. IRISH NIGHTCAP

When in Ireland, do as the Irish do.

4 ounces hot milk

1 1/2 ounces Irish whiskey

1 teaspoon sugar

1. Pour hot milk into coffee mug.

2. Add whiskey and sugar.

3. Stir.