BARTENDER’S RECIPES 7

BARTENDER’S RECIPES 7

690. FUNKY MONKEY

Official drink of Koko the Gorilla.

1/2 ounce peach schnapps

1/2 ounce coffee liqueur

1/2 ounce Irish cream liqueur

1. Fill a cocktail mixer with ice.

2. Add peach schnapps, coffee liqueur, and Irish

cream liqueur.

3. Shake.

4. Strain into a shot glass.

691. ALIEN SECRETION

Trekkies: Set phasers to yum and call the mother ship.

1/2 ounce vodka

1/2 ounce melon liqueur

1/2 ounce coconut rum

1/2 ounce pineapple juice

1. Fill a cocktail mixer with ice.

2. Add vodka, melon liqueur, rum, and pineapple

juice.

3. Shake.

4. Strain into a shot glass.

number 385

388 BARTENDER’S RECIPES

692. ABSINTHE COCKTAIL

Indulge, relax, and witness the magic of wicked little green

fairies dancing in your glass.

1 1/2 ounces absinthe

3/4 ounce water

1/4 ounce anisette

Dash orange bitters

1. Fill cocktail shaker with ice.

2. Add absinthe, water, anisette, and bitters.

3. Shake.

4. Strain into a cocktail glass.

693. AMARETTO ALEXANDER

A nutty nightcap for a willing pleasure victim.

1 1/2 ounces amaretto

1 1/2 ounces crème de cacao

1 1/2 ounces cream

1. Fill cocktail shaker with ice.

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

3. Shake.

4. Strain into a brandy snifter.

5. Garnish with sprinkled nutmeg.

694. BLANCHE

A vintage potable for tragically flawed Southern belles.

3/4 ounce anisette

1/2 ounce Cointreau

1/2 ounce triple sec

1. Fill cocktail shaker with ice.

2. Add anisette, Cointreau, and triple sec.

3. Stir.

4. Strain into a cocktail glass.

695. BANFF

Fun Fact: With snow-capped mountains and sparkling

glaciers, Banff National Park is Canada’s oldest and most

famous national park.

2 ounces Canadian whiskey

1 ounce Grand Marnier

1 ounce Kirsch

Dash Angostura bitters

1. Fill cocktail shaker with ice.

2. Add whiskey, Grand Marnier, Kirsch, and bitters.

3. Stir.

4. Strain into a cocktail glass.

5. Garnish with a lemon twist.

number 389

390 BARTENDER’S RECIPES

696. WIDOW’S KISS

As mysterious and alluring as its name.

1 ounce apple brandy

3/4 ounce yellow Chartreuse

3/4 ounce Benedictine

Dash Angostura bitters

1. Fill cocktail shaker with ice.

2. Add apple brandy, yellow Chartreuse, Benedictine,

and bitters.

3. Shake.

4. Strain into a cocktail glass.

5. Garnish with a strawberry.

697. THE LILY

A drink for those who prefer purity.

3/4 ounce dry gin

3/4 ounce crème de noyaux

3/4 ounce Lillet Blonde

Dash lemon juice

1. Fill cocktail shaker with ice.

2. Add gin, crème de noyaux, and Lillet.

3. Stir.

4. Strain into a cocktail glass.

698. FALLEN ANGEL

(FROM THE VENDOME CLUB IN HOLLYWOOD 1930)

Drink of choice for the good girl gone bad who tossed her

shiny halo in a ditch and never looked back.

2 1/2 ounces gin

1/2 ounce white crème de menthe

1/4 ounce lemon juice

2 dashes Angostura bitters

1. Fill a cocktail mixer with ice.

2. Add gin, white crème de menthe, lemon juice,

and bitters.

3. Shake.

4. Strain into a chilled martini glass.

699. VIOLET FIZZ

Purple: a color that symbolizes Lent. Good luck giving this

one up for forty days.

1 ounce lemon juice

1/2 teaspoon sugar

1 1/2 ounces gin

1/2 ounce crème de violette

Club soda

1. Fill cocktail shaker with ice.

2. Add lemon juice, sugar, gin, and crème de violette.

3. Shake.

4. Strain into a highball glass with ice.

5. Fill with club soda.

number 391

392 BARTENDER’S RECIPES

700. SOPHIA LOREN

Two of these and your inner Italian starlet shines.

1 teaspoon vermouth

1 ounce orange juice

2 ounces gin

1/2 ounce Campari

2 teaspoons Cointreau

1. Pour vermouth in a tall glass.

2. Swirl to coat inside of glass.

3. Toss out extra vermouth.

4. Fill cocktail shaker with ice.

5. Add orange juice, gin, Campari, and Cointreau.

6. Shake.

7. Strain into the glass filled with ice.

701. NAKED LADY

Odd to begin the night with one of these rather than end it

that way.

1 ounce light rum

1 ounce sweet vermouth

4 dashes apricot brandy

2 dashes grenadine

4 dashes lemon juice

1. Fill cocktail shaker with ice.

2. Add rum, vermouth, apricot brandy, grenadine,

and lemon juice.

3. Shake.

4. Strain into a cocktail glass.

702. THE PEGU

Signature drink of Burma’s Pegu Club. The club fell victim

to World War II, but the drink lives on.

1 1/2 ounces gin

1/2 ounce Cointreau

3/4 ounce lime juice

2 dashes Angostura bitters

1. Fill cocktail shaker with ice.

2. Add gin, Cointreau, lime juice, and bitters.

3. Shake.

4. Strain into a chilled cocktail glass.

703. MAIDEN’S PRAYER

COCKTAIL

Maidens always pray for a nice boy. With a nice car. And

a flask handy.

1/4 teaspoon orange juice

1/4 teaspoon lemon juice

1/4 teaspoon triple sec

2 ounces dry gin

1. Fill cocktail shaker with ice.

2. Add juices, triple sec, and gin.

3. Shake.

4. Strain into a cocktail glass.

number 393

394 BARTENDER’S RECIPES

704. JACK ROSE

Named for a mysterious chap who created an intoxicating

elixir. Kudos to Jack Rose.

1 1/2 ounces apple jack or calvados

1 ounce sugar syrup

3/4 ounce lemon juice

2 dashes grenadine

1. Fill cocktail shaker with ice.

2. Add apple jack (or calvados), sugar syrup, lemon

juice, and grenadine.

3. Shake.

4. Strain into a cocktail glass.

705. AVIATION

Enjoy while sitting on the dunes of Kitty Hawk.

1 1/2 ounces gin

1/4 ounce apricot brandy

1/4 ounce maraschino liqueur

1/2 ounce lemon juice

1. Fill cocktail shaker with ice.

2. Add gin, apricot brandy, maraschino liqueur, and

lemon juice.

3. Stir.

4. Strain into a cocktail glass.

706. FRISCO SOUR

The official drink of any earthquake party.

2 ounces bourbon

1/2 ounce grenadine

Juice of 1/2 lime

Juice of 1/4 lemon

Club soda

1. Fill cocktail shaker with ice.

2. Add bourbon, grenadine, and juices.

3. Shake.

4. Strain into a sour glass.

5. Fill with club soda.

707. CONTINENTAL

When you dance, you’re charming, and you’re gentle.

While you’re up, get me another Continental.

1 1/2 ounces light rum

1/2 ounce lime juice

1/4 ounce green crème de menthe

1/4 teaspoon sugar

1. Fill cocktail shaker with ice.

2. Add rum, lime juice, crème de menthe, and sugar.

3. Shake.

4. Strain into a cocktail glass.

number 395

396 BARTENDER’S RECIPES

708. SCOFFLAW

True scofflaws drink wherever they want. Whenever they

want.

1 ounce Canadian whiskey

1 ounce dry vermouth

Dash orange bitters

Dash grenadine

1/4 ounce lemon juice

1. Fill cocktail shaker with ice.

2. Add whiskey, vermouth, bitters, grenadine, and

lemon juice.

3. Stir.

4. Strain into a chilled cocktail glass.

709. ASTORIA

Stately and classic like the hotel that bears its name.

1 1/2 ounces gin

3/4 ounce dry vermouth

Dash orange bitters

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and bitters.

3. Stir.

4. Strain into a cocktail glass.

5. Garnish with an olive.

710. HI HO COCKTAIL

Starlets and leading men lollygagged and indulged in

these at Hollywood’s Hi Ho Club. Recapture the moment.

2 ounces gin

1 ounce white port

4 dashes orange bitters

1. Fill a cocktail mixer with ice.

2. Add gin, port, and bitters.

3. Shake.

4. Strain into a chilled cocktail glass.

5. Garnish with a lemon peel.

711. HONEYMOON COCKTAIL

(FROM THE BROWN DERBY, HOLLYWOOD CIRCA 1930)

Created in Hollywood, the town that practically invented

“happily ever after.”

2 ounces apple jack

1/2 ounce Benedictine

1/2 ounce orange curacao

1/2 ounce fresh lemon juice

1. Fill a cocktail mixer with ice.

2. Add apple jack, Benedictine, curacao, and lemon

juice.

3. Shake.

4. Strain into a chilled cocktail glass.

5. Garnish with a lemon peel.

number 397

398 BARTENDER’S RECIPES

712. DOUGLAS FAIRBANKS

Guaranteed to play a leading role in your night’s activities.

1 1/2 ounces gin

1 ounce apricot brandy

1/2 ounce lime juice

3/4 ounce egg white

1. Fill cocktail shaker with ice.

2. Add gin, brandy, lime juice, and egg white.

3. Shake very well.

4. Strain into a chilled cocktail glass.

713. PARK AVENUE COCKTAIL

First choice of the poodle crowd.

1 1/2 ounces gin

1/2 ounce pineapple juice

1/4 ounce sweet vermouth

1/4 ounce orange curacao

1. Fill cocktail shaker with ice.

2. Add gin, pineapple juice, vermouth, and curacao.

3. Shake.

4. Strain into a cocktail glass.

714. BEE’S KISS

This drink’s slight sting is quickly masked by its stickysweet

finish.

1 1/2 ounces light rum

1/2 ounce honey

1/2 ounce cream

1. Fill cocktail shaker with ice.

2. Add rum, honey, and cream.

3. Shake.

4. Strain into a cocktail glass.

715. FLORIDITA

A favorite of Papa Hemingway and other old men by the

sea.

1 ounce lime juice

2 ounces light rum

1/4 ounce grapefruit juice

1/4 ounce maraschino liqueur

1/2 teaspoon sugar

1. Fill cocktail shaker with ice.

2. Add lime juice, rum, grapefruit juice, maraschino

liqueur, and sugar.

3. Shake.

4. Strain into a cocktail glass.

number 399

400 BARTENDER’S RECIPES

716. EL DIABLO

The Mexican devil that will cha-cha on your head.

1 1/2 ounces tequila

1/2 ounce crème de cassis

1/2 ounce lime juice

Ginger ale

1. Fill cocktail shaker with ice.

2. Add tequila, crème de cassis, and lime juice.

3. Shake.

4. Strain into a highball glass with ice.

5. Fill with ginger ale.

6. Garnish with lime wedge.

717. BROWN DERBY

COCKTAIL

In the 1945 cinema classic Mildred Pierce, Joan Crawford

said of this Hollywood hot spot, “People have to drink

somewhere. Why not here?”

1/2 ounce whiskey

1/4 ounce grapefruit juice

1/4 ounce honey

1. Fill cocktail glass with ice.

2. Add whiskey, grapefruit juice, and honey.

3. Shake.

4. Strain into a cocktail glass.

718. WHEEL OF FORTUNE

Raise a glass to Lady Luck and hope she bestows a free

spin on the golden wheel.

1 1/2 ounces sambuca

1 ounce brandy

1. Fill cocktail shaker with ice.

2. Add sambuca and brandy.

3. Stir.

4. Strain into a cocktail glass.

5. Garnish with a lemon twist.

719. WHISKEY DAISY

Oopsy Daisy! I’m drunk!

2 ounces blended whiskey

1/2 teaspoon powdered sugar

1 teaspoon grenadine

Juice 1/2 lemon

1. Fill cocktail shaker with ice.

2. Add whiskey, powdered sugar, grenadine, and

lemon juice.

3. Shake.

4. Strain into a beer mug with one ice cube.

5. Garnish with a cherry and an orange slice.

number 401

402 BARTENDER’S RECIPES

720. MARLENE DIETRICH

COCKTAIL

“No girly drinks for this starlet. I am, at heart,” said Ms.

Dietrich, “a gentleman.”

3/4 wineglass of rye or Canadian whiskey

2 dashes Angostura bitters

2 dashes curacao

1. Fill cocktail shaker with ice.

2. Add whiskey, bitters, and curacao.

3. Shake.

4. Strain into a cocktail glass.

5. Squeeze orange and lemon peel on top.

721. DEVIL’S TORCH

Go toward the flame…burns a little, but it’s well worth the

pain.

1 1/2 ounces vodka

1 1/2 ounces dry vermouth

3 dashes grenadine

1. Fill cocktail shaker with ice.

2. Add vodka, vermouth, and grenadine.

3. Shake.

4. Strain into a chilled cocktail glass.

5. Garnish with a lemon peel.

722. DIXIE WHISKEY

Old times here are not forgotten. At least not until the

fourth glass.

1 1/2 ounces bourbon

1/2 ounce orange curacao

1/4 ounce white crème de menthe

2 dashes Angostura bitters

3/4 ounce lemon juice

1. Fill cocktail shaker with ice.

2. Add bourbon, orange curacao, white crème de

menthe, bitters, and lemon juice.

3. Shake.

4. Strain into a martini glass.

723. EMBASSY COCKTAIL

The drink that launched a thousand treaties.

3/4 ounce brandy

3/4 ounce Cointreau

3/4 ounce Jamaican rum

1/2 ounce lime juice

Dash Angostura bitters

1. Fill cocktail shaker with ice.

2. Add bourbon, Cointreau, rum, lime juice, and

bitters.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with a lime wedge.

number 403

404 BARTENDER’S RECIPES

724. WHIZ BANG

Drink this, and you get a very pleasant whiz-bang feeling

bouncing around in your head. Do not be alarmed.

2 ounces scotch

1/2 ounce dry vermouth

2 dashes grenadine

2 dashes Pernod

2 dashes orange bitters

1. Fill cocktail shaker with ice.

2. Add scotch, vermouth, grenadine, Pernod, and

bitters.

3. Shake.

4. Strain into a chilled martini glass.

725. SAVANNAH COCKTAIL

Drink these at midnight in the garden of good and evil.

Juice of 1 orange

1 1/2 ounces dry gin

1 egg white

Dash crème de cacao

1. Fill cocktail shaker with ice.

2. Add orange, gin, egg white, and crème de cacao.

3. Shake.

4. Strain into a claret glass.

726. VENDOME

The Vendome was a Los Angeles nightclub to remember.

One suspects that this cocktail selection has made more

than one person forget.

1 ounce red Dubonnet

1 ounce gin

1 ounce dry vermouth

1. Fill cocktail shaker with ice.

2. Add Dubonnet, gin, and vermouth.

3. Stir.

4. Strain into a chilled cocktail glass.

5. Garnish with a lemon peel.

727. STORK CLUB COCKTAIL

Opened in 1929 as an NYC speakeasy, this swanky night

spot was the site of many cagey shenanigans and illicit

romances. Toast it!

1 1/2 ounces gin

1/2 ounce triple sec

1/4 ounce lime juice

1 ounce orange juice

Dash Angostura bitters

1. Fill cocktail shaker with ice.

2. Add gin, triple sec, juices, and bitters.

3. Shake.

4. Strain into a martini glass.

5. Garnish with an orange peel.

number 405

406 BARTENDER’S RECIPES

728. SOUTH COAST

COCKTAIL

A drink for any coastal tourist or those luckless enough to

be landlocked.

2 1/2 ounces scotch

1/2 ounce curacao

1/2 ounce lemon juice

1/4 ounce sugar syrup

2 1/2 ounces club soda

1. Fill cocktail shaker with ice.

2. Add scotch, curacao, lemon juice, sugar syrup,

and club soda.

3. Stir.

4. Strain into two chilled martini glasses.

5. Garnish with a flame orange peel.

(Serves 2)

729. SATAN’S WHISKERS

He keeps ’em neatly trimmed, but they still manage to

tickle a bit. Especially the morning after.

1 ounce gin

1/2 ounce sweet vermouth

1/2 ounce dry vermouth

1/2 ounce Grand Marnier

1 ounce orange juice

Dash Angostura bitters

1. Fill cocktail shaker with ice.

2. Add gin, vermouths, Grand Marnier, orange juice,

and bitters.

3. Shake.

4. Strain into a chilled martini glass.

5. Garnish with an orange peel.

730. LOS ANGELES COCKTAIL

One sip, and you’ll see why L.A. is known as the City of

Angels.

1 1/2 ounces bourbon

1/4 ounce sweet vermouth

1 ounce sugar syrup

1 small egg

1/2 ounce lemon juice

1. Fill cocktail shaker with ice.

2. Add bourbon, sweet vermouth, sugar syrup, egg,

and lemon juice.

3. Shake extra well.

4. Strain into a chilled port glass.

5. Dust with nutmeg.

number 407

408 BARTENDER’S RECIPES

731. HONOLULU COCKTAIL

Okole Maluna! (Bottoms Up!)

2 ounces gin

1/2 ounce pineapple juice

1/2 ounce orange juice

1/4 ounce lemon juice

1/4 ounce sugar syrup

Dash Angostura bitters

1. Fill cocktail shaker with ice.

2. Add gin, juices, sugar syrup, and bitters.

3. Shake.

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

5. Garnish with a lemon peel.

732. CHARLIE CHAPLIN

This little tramp will make your mustache wiggle.

1 1/2 ounces lime juice

1 1/2 ounces sloe gin

1 1/2 ounces apricot brandy

1. Fill cocktail shaker with ice.

2. Add lime juice, sloe gin, and brandy.

3. Shake.

4. Strain into a cocktail glass.

733. CREOLE

Spicy and feisty…a drink that fights back.

1 1/2 ounces light rum

Dash Tabasco sauce

1 teaspoon lemon juice

1 1/2 ounces beef bouillon

Salt and pepper to taste

1. Fill cocktail shaker with ice.

2. Add rum, Tabasco sauce, lemon juice, beef

bouillon, salt, and pepper.

3. Shake.

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

734. CORONATION ‘37

Created to commemorate the crowning of King George VI,

who became King of England after the unexpected abdication

of his brother, King Edward VIII. Lucky devil.

1 1/8 ounces gin

1 1/8 ounces orange curacao

1 1/8 ounces rum

1 1/8 ounces lemon juice

1. Fill cocktail shaker with ice.

2. Add gin, curacao, rum, and lemon juice.

3. Shake.

4. Strain into a cocktail glass.

number 409

410 BARTENDER’S RECIPES

735. FLORIDA

Believe it or not, this drink has no oranges. Crazy, but

good.

1 1/2 ounces grapefruit juice

3/4 ounce Galliano

1 ounce gin

1/4 ounce Campari

1. Fill cocktail shaker with ice.

2. Add grapefruit juice, Galliano, gin, and Campari.

3. Shake.

4. Strain into cocktail glass.

5. Garnish with an orange slice.

736. HARVARD

Drink this one and start talking like a Hah-vahd grad.

1 1/2 ounces brandy

3/4 ounce sweet vermouth

Dash Angostura bitters

1 teaspoon grenadine

2 teaspoons lemon juice

1. Fill cocktail shaker with ice.

2. Add brandy, vermouth, bitters, grenadine, and

lemon juice.

3. Stir.

4. Strain into a cocktail glass.

737. MARCONI WIRELESS

Fun fact: Guglielmo Marconi first offered his radio signal

invention to the Italians. They turned him down. So he

moved to England where in 1898, he flashed the results of

the Kingstown Regatta to a Dublin newspaper.

1 1/2 ounces apple brandy

1/2 ounce sweet vermouth

2 dashes orange bitters

1. Fill cocktail shaker with ice.

2. Add apple brandy, vermouth, and bitters.

3. Shake.

4. Strain into a chilled cocktail glass.

738. METROPOLITAN

Sipped in the dark confines of sophisticated urban watering

holes everywhere.

1 1/4 ounce brandy

1 1/4 ounce sweet vermouth

1/2 teaspoon sugar syrup

Dash of Angostura bitters

1. Fill cocktail shaker with ice.

2. Add brandy, vermouth, sugar syrup, and bitters.

3. Stir.

4. Strain into a cocktail glass.

number 411

412 BARTENDER’S RECIPES

739. 1915

With World War I gearing up and Prohibition on its way,

tavern-dwellers had precious little time to enjoy this cocktail—

but they gave it their best.

1 1/2 ounces curacao

1 1/2 ounces cream

1 1/2 ounces gin

1. Fill cocktail shaker with ice.

2. Add curacao, cream, and gin.

3. Shake.

4. Strain into a cocktail glass.

740. RAINBOW POUSSE CAFÉ

This rainbow comes complete with a pot o’ gold.

1/4 ounce grenadine

1/4 ounce maraschino liqueur

1/4 ounce green crème de menthe

1/4 ounce yellow Chartreuse

1/4 ounce curacao

1/4 ounce brandy

1. Layer carefully in the above order in a pousse

café glass.

741. BABY TITTY

Order and proceed to giggle.

2/3 ounce anisette

2/3 ounce crème de yvette

2/3 ounce whipped cream

Cherry

1. Layer the ingredients in the above order in a

sherry glass.

2. Add a cherry.

742. CHRYSANTHEMUM

COCKTAIL

Fun fact: In Japanese culture, the chrysanthemum is a

symbol of perfection.

1 ounce Benedictine

1 ounce dry vermouth

1 teaspoon absinthe

1. Fill cocktail shaker with ice.

2. Add Benedictine, vermouth, and absinthe.

3. Shake.

4. Strain into a cocktail glass.

number 413

414 BARTENDER’S RECIPES

743. GILROY

Not to be confused with Kilroy.

Juice of 1/4 lemon

1/2 ounce dry vermouth

3/4 ounce cherry brandy

3/4 ounce dry gin

Dash of orange bitters

1. Fill cocktail shaker with ice.

2. Add lemon, vermouth, brandy, gin, and bitters.

3. Stir.

4. Strain into a cocktail glass.

744. GIN & IT

It, presumably, being vermouth.

2 ounces dry gin

1 ounce sweet vermouth

1. Pour gin and vermouth in a cocktail shaker.

2. Stir with no ice.

3. Pour into cocktail glass.

745. GOLDEN GATE COCKTAIL

Cool as an October night on the bay.

1 1/2 ounces dry gin

1 scoop orange sherbet

1. Fill cocktail shaker with ice.

2. Add gin and sherbet.

3. Shake.

4. Strain into a cocktail glass.

746. MOON RAKER

Share this with her, and you just might fly to the moon.

Careful not to burn up on re-entry.

3/4 ounce brandy

3/4 ounce red Dubonnet

3/4 ounce peach brandy

1/4 ounce pastis

1. Fill cocktail shaker with ice.

2. Add brandy, Dubonnet, brandy, and pastis.

3. Shake.

4. Strain into a cocktail glass.

number 415

416 BARTENDER’S RECIPES

747. MONKEY GLAND

Fun fact: Believe it or not, this drink is named for a latenineteenth-

century practice of transplanting simian testicles

into impotent men. No word on whether it worked, but

a Russian doctor became very rich.

3 ounces dry gin

1 1/2 ounces orange juice

2 dashes absinthe

2 dashes grenadine

1. Fill cocktail shaker with ice.

2. Add gin, orange juice, absinthe, and grenadine.

3. Shake.

4. Strain into a cocktail glass.

748. RED DEVIL

“The devil is most devilish when respectable.” —Elizabeth

Barrett Browning

2 ounces Irish whiskey

Dash Worcestershire sauce

1 1/2 ounces clam juice

1 1/2 ounces tomato juice

1/4 ounce lime juice

1. Fill cocktail shaker with ice.

2. Add whiskey,Worcestershire sauce, and all juices.

3. Shake.

4. Strain into a highball glass with ice.

5. Sprinkle with pinch of pepper.

749. SYMPHONY OF MOIST

JOY

One really cool aspect of being a composer: getting an

entire orchestra to perform in harmonious rhythm, about

any subject you choose.

1/4 ounce grenadine

1/4 ounce green crème de menthe

1/4 ounce yellow Chartreuse

1/4 ounce cognac

1. Build grenadine, crème de menthe, Chartreuse,

and cognac in a cordial glass.

750. LOVING CUP

Winner takes all!

6 ounces shaved ice

1 1/2 ounces passion fruit

2 ounces dry vermouth

4 ounces white rum

4 ounces champagne

1. Fill cocktail shaker with 6 ounces ice.

2. Add passion fruit, vermouth, and rum.

3. Shake.

4. Fill a loving cup with ice.

5. Add passion fruit mixture into the loving cup.

6. Decorate with a half peach, red and green cherries,

and 4 colored straws.

7. Add 4 ounces champagne.

number 417

418 BARTENDER’S RECIPES

751. SIX FEET UNDER

You’d have to be six feet under to refuse another glass of

this.

1 1/2 ounces Bacardi rum

1 1/2 ounces Swedish punch

1 1/2 ounces calvados

1. Fill cocktail shaker with ice.

2. Add rum, Swedish punch, and calavdos.

3. Shake.

4. Strain into a cocktail glass.

5. Squeeze orange peel on top.

752. HOT TODDY

Classic cure for the flu.

1 teaspoon sugar

3 whole cloves

1 cinnamon stick

1 thin lemon slice

1 ounce bourbon

4 ounces boiling water

1. Put sugar, cloves, cinnamon stick, and lemon slice

in a heat-resistant mug.

2. Add 1 ounce boiling water.

3. Stir.

4. Let stand for 5 minutes.

5. Add bourbon and 3 ounces boiling water.

6. Stir.

7. Dust with nutmeg.

753. ZAZA

Made famous by the Astoria Hotel, this drink was a popular

Depression-era cocktail.

1 3/4 ounces gin

3/4 ounce red Dubonnet

1. Fill cocktail shaker with ice.

2. Add gin and Dubonnet.

3. Stir.

4. Strain into a cocktail glass.

754. PRINCESS MARY

A drink for ladies who fancy the lush life.

1 1/2 ounces crème de cacao

1 1/2 ounces cream

1 1/2 ounces dry gin

1. Fill cocktail shaker with ice.

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

3. Stir.

4. Strain into a cocktail glass.

number 419

420 BARTENDER’S RECIPES

755. ROYAL SMILE

“Grin, wave to the subjects…turn…grin, wave to the

subjects…”

1 ounce apple jack

1/2 ounce gin

1/2 ounce lemon juice

1/2 ounce grenadine

1. Fill cocktail shaker with ice.

2. Add apple jack, gin, lemon juice, and grenadine.

3. Shake.

4. Strain into a cocktail glass.

756. WEDDING BELLE

A true southern belle serves this at each of her weddings.

3/4 ounce gin

3/4 ounce red Dubonnet

1/2 ounce orange juice

1/2 ounce cherry brandy

1. Fill cocktail shaker with ice.

2. Add gin, Dubonnet, orange juice, and cherry

brandy.

3. Shake.

4. Strain into a cocktail glass.

757. GIGOLO COCKTAIL

The go-to drink for gigolos of all eras.

1 teaspoon honey

1 ounce cream

1 ounce parfait amour

1. Pour honey and cream into a cocktail glass.

2. Stir.

2. Add parfait amour.

3. Stir.

4. Dust with freshly grated nutmeg.

758. COCONUT GROVE

(FROM 1940S HOLLYWOOD NIGHTCLUB, THE

COCONUT GROVE)

Indulge in these in a private cabana. No one will know

you’re being naughty.

1 1/2 ounces sweet vermouth

1 1/2 ounces dry vermouth

1 1/2 ounces dry gin

1. Fill cocktail shaker with ice.

2. Add vermouths and gin.

3. Shake.

4. Strain into a cocktail glass.

5. Garnish with a pineapple slice.

number 421

4

759. SARDI’S DELIGHT

Located near Broadway, this landmark NYC restaurant

features walls covered with sketches of stars. The perfect

drink for a well-planned Oscar party.

1 1/2 ounces gin

1/4 ounce passion fruit juice

1/4 ounce lemon juice

1/4 ounce grenadine

1/4 ounce pastis

Dash Angostura bitters

1. Fill cocktail shaker with ice.

2. Add gin, juices, grenadine, pastis, and bitters.

3. Shake.

4. Strain into a cocktail glass.

760. MAX BAER COCKTAIL

Named for a heavyweight boxing champion with an

equally famous son, Max Baer, Jr. —Jethro on The Beverly

Hillbillies.

1 ounce gin

1 ounce apple brandy

1/4 ounce grenadine

1/4 ounce pastis

1. Fill cocktail shaker with ice.

2. Add gin, apple brandy, grenadine, and pastis.

3. Stir.

4. Strain into a cocktail glass.

761. MONTMARTRE SPECIAL

COCKTAIL

A fitting tribute to the highest hill in Paris.

3 ounces Bacardi rum

1 1/2 ounces cream

Dash grenadine

1. Fill cocktail shaker with ice.

2. Add rum, cream, and grenadine.

3. Shake.

4. Strain into a cocktail glass.

762. CABLEGRAM

Order up. STOP. Drink. STOP. Order another. DON’T STOP.

2 ounces blended whiskey

Juice of 1/2 lemon

1/2 teaspoon sugar

4 ounces ginger ale

1. Fill cocktail shaker with ice.

2. Add whiskey, lemon juice, and sugar.

3. Shake.

4. Strain into a highball glass with crushed ice.

5. Fill with ginger ale.

6. Garnish with a lemon twist.

number 423

424 BARTENDER’S RECIPES

763. CORONATION

King me!

8 ounces sherry

8 ounces vermouth

Dash maraschino liqueur

2 dashes orange bitters

1. Fill cocktail shaker with ice.

2. Add sherry, vermouth, maraschino liqueur, and

bitters.

3. Shake.

4. Strain into a pint glass.

764. HUNTRESS COCKTAIL

For all modern-day Dianas, mistresses of the hunt.

3/4 ounce bourbon

3/4 ounce cherry liqueur

1 teaspoon triple sec

1 ounce cream

1. Fill cocktail shaker with ice.

2. Add bourbon, cherry liqueur, triple sec, and cream.

3. Shake.

4. Strain into a chilled cocktail glass.

765. ETHEL DUFFY

For brazen women everywhere who won’t take no for an

answer.

1 ounce apricot brandy

3/4 ounce white crème de menthe

3/4 ounce curacao

1. Fill cocktail shaker with ice.

2. Add brandy, crème de menthe, and curacao.

3. Shake.

4. Strain into a cocktail glass.

766. PEGGY COCKTAIL

The early twentieth century song says, “Peg o’ my heart, I

love you, We’ll never part for I love you, dear little girl,

sweet little girl, sweeter than the Rose of Erin.” This drink

will have you echoing those sentiments.

1 1/2 ounces gin

3/4 ounce dry vermouth

1/4 ounce pastis

1/4 ounce red Dubonnet

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, pastis, and Dubonnet.

3. Stir.

4. Strain into a cocktail glass.

number 425

426 BARTENDER’S RECIPES

767. PRESIDENT ROOSEVELT

COCKTAIL

Both President Roosevelts enjoyed a cocktail. This one calls

for a fireside chat about world affairs.

1 1/2 ounces light rum

1 ounce orange juice

Dash grenadine

1. Fill cocktail shaker with ice.

2. Add rum, orange juice, and grenadine.

3. Shake.

4. Strain into a cocktail glass.

768. ROSCOE TURNER

COCKTAIL

Named for the greatest air racing pilot of the Golden Age.

On your mark, get set…Jet!

1 1/2 ounces lemon juice

3 ounces gin

2 dashes of maraschino liqueur

1. Fill cocktail shaker with ice.

2. Add lemon juice, gin, and maraschino liqueur.

3. Shake.

4. Strain into a cocktail glass.

5. Garnish with a cherry.

769. GINGER ROGERS

Dances gracefully across your palate.

1 1/2 ounces dry vermouth

1 1/2 ounces dry gin

1 1/2 ounces apricot brandy

4 dashes of lemon juice

1. Fill cocktail shaker with ice.

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

juice.

3. Shake.

4. Strain into a cocktail glass.

5. Garnish with a cherry.

770. HESITATION COCKTAIL

This will buy you a few more seconds to decide which

direction to go—down the aisle or out the door.

Dash of lemon juice

1 ounce whiskey

3 ounces Swedish punch

1. Fill cocktail shaker with ice.

2. Add lemon juice, whiskey, and Swedish punch.

3. Shake.

4. Strain into a cocktail glass.

number 427

428 BARTENDER’S RECIPES

771. JOHNNY WEISMULLER

Me Tarzan. You Jane.Want drink?

1 1/2 ounces gin

1 1/2 ounces Bacardi rum

1 1/2 ounces lemon juice

Dash of grenadine

1/2 teaspoon powdered sugar

1. Fill cocktail shaker with ice.

2. Add gin, rum, lemon juice, grenadine, and powdered

sugar.

3. Shake.

4. Strain into a cocktail glass.

772. JEAN HARLOW

COCKTAIL

Spencer Tracy said of her, “A square shooter if there ever

was one.” Raise your glass to this silent film diva.

2 ounces Bacardi rum

2 ounces sweet vermouth

1. Fill cocktail shaker with ice.

2. Add rum and vermouth.

3. Shake.

4. Strain into a cocktail glass.

5. Garnish with a lemon peel.

773. SAUCY SUE COCKTAIL

We like ’em like this. The saucier, the better.

1/2 teaspoon apricot brandy

1/2 teaspoon absinthe

2 ounces apple jack

1. Fill cocktail shaker with ice.

2. Add apricot brandy, absinthe, and apple jack.

3. Stir.

4. Strain into a cocktail glass.

774. FIFTH AVENUE

Finish this one up and head to Saks.

1/3 ounce crème de cacao

1/3 ounce apricot nectar

1/3 ounce cream

1. Carefully layer in a cordial glass.

number 429

430 BARTENDER’S RECIPES

775. HAVANA

Made especially for enjoying on snow white Cuban

beaches.

1 1/4 ounces pineapple juice

3/4 ounce rum

1/2 teaspoon lemon juice

1. Fill cocktail shaker with ice.

2. Add rum and juices.

3. Shake.

4. Strain into a cocktail glass.

776. BRANDY MILK PUNCH

Who knew you could visit the bar and build healthy teeth

and bones at the same time? Does a body good!

1 teaspoon powdered sugar

2 ounces brandy

1/2 pint milk

1. Fill cocktail shaker with ice.

2. Add powdered sugar, brandy, and milk.

3. Shake.

4. Strain into a collins glass.

5. Dust with nutmeg.

777. FRANKENJACK

COCKTAIL

Not nearly as frightening as the name might suggest. Just

don’t turn your back on it.

1 ounce dry gin

3/4 ounce dry vermouth

1/2 ounce apricot brandy

1 teaspoon triple sec

1. Fill cocktail shaker with ice.

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

3. Stir.

4. Strain into a cocktail glass.

5. Garnish with triple sec.

778. HOT BUTTERED RUM

A winter classic best sipped by the fire with family and

friends.

2 ounces rum

Square of butter

1 sugar cube

Water, boiling

1. Place sugar cube into heat-resistant mug.

2. Fill two-thirds with boiling water.

3. Add butter and rum.

4. Stir.

5. Dust with nutmeg.

number 431

432 BARTENDER’S RECIPES

779. MERRY WIDOW

COCKTAIL

As Helen Rowland once said, “A widow is a fascinating

being with the flavor of maturity, the spice of experience,

the piquancy of novelty, the tang of practiced coquetry, and

the halo of one man’s approval.” We couldn’t have said it

any better.

1 1/4 ounces dry gin

1 1/4 ounces dry vermouth

1/2 teaspoon Benedictine

1/2 teaspoon absinthe

Dash of Orange bitters

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, Benedictine, absinthe, and

bitters.

3. Stir.

4. Strain into a cocktail glass.

5. Garnish with a lemon peel.

780. MILLION DOLLAR

COCKTAIL

If your name is Rockefeller, you get to run a tab.

1 1/2 ounces bourbon

1/2 ounce curacao

1/4 teaspoon grenadine

1 egg white

1. Fill cocktail shaker with ice.

2. Add bourbon, curacao, grenadine, and egg white.

3. Shake.

4. Strain into a cocktail glass.

781. MIKADO COCKTAIL

For intermission at the opera house.

2 ounces brandy

1/2 teaspoon crème de cacao

1/2 teaspoon curacao

2 dashes of Angostura bitters

1. Fill cocktail shaker with ice.

2. Add brandy, crème de cacao, curacao, and bitters.

3. Shake.

4. Strain into a cocktail glass.

782. MORNING GLORY FIZZ

What’s the story, Morning Glory?

2 ounces scotch

1/2 teaspoon absinthe

1 egg white

1 teaspoon powdered sugar

Juice of 1/2 lemon

Club soda

1. Fill cocktail shaker with ice.

2. Add scotch, absinthe, egg white, powdered sugar,

and lemon.

3. Shake.

4. Strain into a highball glass.

5. Fill with club soda.

number 433

434 BARTENDER’S RECIPES

783. POLLYANNA COCKTAIL

Go ahead and order it. The glass is half full, and everything

will work out just fine.

3 slices pineapple

3 slices orange

2 ounces dry gin

1/2 ounce sweet vermouth

1/2 teaspoon grenadine

1. Muddle pineapple and orange slices.

2. Put mixture into a cocktail glass.

3. Fill cocktail shaker with ice.

4. Add gin, vermouth, and grenadine.

5. Shake.

6. Strain into the cocktail glass.

784. SEVILLA COCKTAIL

A delicious delight from southern Spain.

1 ounce rum

1 ounce port

1 egg

1/2 teaspoon powdered sugar

1. Fill cocktail shaker with ice.

2. Add rum, port, egg, and powdered sugar.

3. Shake.

4. Strain into a cocktail glass.

785. UNION JACK COCKTAIL

Hail, Britannia!

1 1/2 ounces dry gin

3/4 ounce crème de yvette

1/2 teaspoon grenadine

1. Fill cocktail shaker with ice.

2. Add gin, crème de yvette, and grenadine.

3. Shake.

4. Strain into a cocktail glass.

786. CHARLIE ROSE

If we ever get invited onto his talk show, we’ll be sure to

bring some of these to break the ice.

1 ounce brandy

Lemon slice

1. Pour brandy into a pony glass.

2. Add lemon slice on top.

number 435

436 BARTENDER’S RECIPES

787. FAIRY BELLE COCKTAIL

A magical, pixie-dusted place where fairy dreams come

true. The drinker will float there on gossamer wings.

1 egg white

1 teaspoon grenadine

1 ounce apricot liqueur

3 ounces dry gin

1. Fill cocktail shaker with ice.

2. Add egg white, grenadine, apricot liqueur, and gin.

3. Shake.

4. Strain into a cocktail glass.

788. JUPITER COCKTAIL

This largest of the planets features one big red eye. You

may end up with two.

1 teaspoon orange juice

1 teaspoon parfait amour

1/2 ounce dry vermouth

1 1/2 ounces dry gin

1. Fill cocktail shaker with ice.

2. Add orange juice, parfait amour, vermouth, and

gin.

3. Shake.

4. Strain into a cocktail glass.

789. SABBATH CALM

Sip liberally on the day of rest.

1 ounce brandy

1 ounce coffee

1 ounce port

1 whole egg

1/2 teaspoon sugar

2 ounces cream

1. Fill cocktail shaker with ice.

2. Add brandy, coffee, port, egg, and sugar.

3. Add cream.

4. Shake.

5. Strain into a goblet.

6. Dash with nutmeg.

790. PANZERWAGEN

A model of German efficiency. Smooth as silk and purrs

like a kitten.

1/2 ounce vodka

1/2 ounce gin

1/2 ounce Cointreau

1. Fill cocktail shaker with ice.

2. Add vodka, gin, and Cointreau.

3. Shake.

4. Strain into a cocktail glass.

5. Serve with side of green olives and almonds.

number 437

438 BARTENDER’S RECIPES

791. LOTUS CLUB COCKTAIL

Fun fact: Lotus flowers, native to Asia, have long symbolized

spiritual enlightenment.

1 lump sugar

2 to 3 drops Angostura bitters

Dash Pernod

2 ounces whiskey

1. Muddle a lump of sugar with a few drops of bitters

in cocktail shaker.

2. Add a dash of Pernod and whiskey.

3. Stir.

4. Pour over one ice cube in an old-fashioned glass.

5. Garnish with lime peel.

792. TANGO

Named after the tango craze of 1915, certainly meant to

make you hit the dance floor. In more ways than one.

1 1/2 ounces gin

1 1/2 ounces sweet vermouth

1 egg white

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and egg white.

3. Shake.

4. Strain into a cocktail glass.

440 BARTENDER’S RECIPES

793. POINSETTIA

Unlike its namesake, this cocktail is hardly poisonous to its

drinker.

2 ounces lemon-flavored vodka

8 ounces cranberry juice

Splash champagne

1. Fill cocktail shaker with ice.

2. Add vodka and cranberry juice.

3. Shake.

4. Strain into a martini glass.

5. Splash with champagne.

(Serves 2)

794. SHERRY COBBLER

Santa Claus likes for a sherry to greet him in England on

Christmas Eve. Not milk.

2 ounces club soda

1 teaspoon sugar

2 1/2 ounces sherry

1/2 ounce orange juice

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

2. Add club soda, sugar, sherry, and orange juice.

3. Garnish with fruit.

795. SNOW BUNNY

Every man hopes to find one of these on his ski weekend

getaway.

1 1/2 ounces triple sec

Hot chocolate

1. Pour triple sec into a heavy mug.

2. Fill with hot chocolate.

3. Garnish with a cinnamon stick.

796. PEPPERMINT STICK

If you’ve been good, maybe you’ll find one of these waiting

for you before bedtime on Christmas Eve.

1 ounce peppermint schnapps

1 1/2 ounces white crème de menthe

1 ounce light cream

1. Fill cocktail shaker with ice.

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

3. Shake.

4. Strain into a champagne flute.

number 441

442 BARTENDER’S RECIPES

797. ICEBALL

Avoid getting hit in the head with one of these in a snowball

fight, but be sure to mix one up for an evening relaxing

by the fire.

1 1/2 ounces gin

3/4 ounce white crème de menthe

3/4 ounce sambuca

2 to 3 teaspoons cream

3 ounces crushed ice

1. Pour gin, crème de menthe, sambuca, cream, and

ice in a blender.

2. Blend for 15 seconds at medium speed until

smooth.

3. Pour into a goblet.

798. WASSAIL

If some yells “wassail” during the holidays, the proper

reply is “be in good health.”

2 quarts apple cider

1/2 cup brown sugar

1 1/3 cups lemon juice

6 cinnamon sticks

12 whole cloves

12 whole allspice

1 1/2 teaspoons nutmeg

2 fifths dry sherry

1. Place apple cider, brown sugar, lemon juice, and

all spices in a pot.

2. Bring to a boil.

3. Cover and simmer for 20 minutes.

4. Remove spices from mixture.

5. Add sherry.

6. Heat until just below boiling.

7. Fill a punch bowl with boiling water.

8. Let stand for one minute to heat bowl.

9. Pour water out of punch bowl.

10. Pour wassail mixture from stove to punch bowl.

11. Garnish with orange or lemon slices studded

with cloves.

(Serves 25)

number 443

444 BARTENDER’S RECIPES

799. WINTER SPARKLER

A bubbly concoction designed to lighten up any family

festivity.

Juice of 1 lemon

Juice of 1 lime

8 ounces Southern Comfort

8 ounces peach schnapps

2 fifths brut champagne

3 peaches

30 whole cloves

Ice block

1. Place ice in punch bowl.

2. Add juices.

3. Add peach schnapps and Southern Comfort.

4. Stir.

5. Stud peach skins with cloves and add to bowl.

6. Add champagne.

7. Stir gently.

(Serves 25)

800. MULLED WINE

Fun Fact: Mull is an old English word for “dust,” which

explains why the drink is dusted with so many spices.

3/5 red wine

Juice of one orange

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon powdered cloves

2 tablespoons whole cloves

1. Pour wine, juice of the orange, and all spices into a

pot.

2. Heat until warm.

3. Pour into mugs.

4. Add honey or brown sugar to taste.

(Serves 12–15)

801. BLIZZARD

Floridian snow birds can enjoy these frosty nips on the

patio at Christmas while the rest of the country freezes.

3 ounces bourbon

1 ounce cranberry juice

1 tablespoon lemon juice

2 tablespoons sugar syrup

3 ounces crushed ice

1. Pour bourbon, juices, sugar syrup, and ice into

blender.

2. Blend on low speed until smooth.

3. Pour into a large wineglass or a highball glass.

number 445

446 BARTENDER’S RECIPES

802. CHRISTMAS CHEER

Ready? Okay! Give me an S! A! N! T! A! Go Santa!

1 gallon apple cider

8 cinnamon sticks

1 1/2 cups rum

1 cup applejack

3/4 cup apple schnapps

1. Bring cider and cinnamon to a boil in a pot.

2. Reduce heat and add rum, applejack, and apple

schnapps.

3. Stir until heated.

4. Serve in pousse café glasses.

5 .Garnish with cinnamon sticks.

(Serves 50)

803. CHRISTMAS

WONDERLAND

It’s a beautiful sight, we’re drinking tonight…stumbling in

a Christmas wonderland.

1 ounce vanilla vodka

1 ounce crème de cacao

1 ounce green crème de menthe

1. Fill cocktail shaker with ice.

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

3. Shake.

4. Strain into a chilled cocktail glass.

804. SILK STOCKINGS

Mrs. Claus’s preferred nightcap after Santa’s big sleigh

ride.

2 ounces tequila

1 ounce crème de cacao

2 ounces light cream

Dash grenadine

1. Fill cocktail shaker with ice.

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

3. Shake.

4. Strain into a chilled cocktail glass.

5. Dust with cinnamon.

805. SNOWBALL

No need to cross your fingers. You do have a chance in hell

of tasting one of these.

1 ounce gin

1/4 ounce white crème de cacao

1/4 ounce Pernod

1/4 ounce crème de yvette

1/4 ounce cream

1. Fill cocktail shaker with ice.

2. Add gin, crème de cacao, Pernod, crème de yvette,

and cream.

3. Shake.

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

number 447

448 BARTENDER’S RECIPES

806. GLUHWEIN

A German “glowing wine” to share with your fräulein.

5 ounces claret wine or sweet red wine

1 sugar cube

Dash Angostura bitters

Juice of 1/2 lemon

Dash cinnamon

Dash nutmeg

1. Simmer all ingredients in a pot on the stove until

just boiling.

2. Pour into a glass coffee mug.

807. GLOGG

A classic Scandinavian hot spiced wine punch that warms

the soul at Christmas.

1 bottle full-bodied red wine

1/3 cup raisins

1/3 cup blanched almonds

5 crushed cardamom

5 whole cloves

1 cinnamon stick

1 peel of a small orange

4 ounces vodka or cognac (bartender’s choice)

Sugar to taste

1. Mix wine, raisins, almonds, and spices in a container

with a lid. Reserve a few raisins and

almonds for garnish.

2. Let the mixture stand in a closed container at

room temperature for 24 hours.

3. Before serving, heat the mixture on the stove on

medium-high heat until boiling.

4. Add vodka and sugar.

5. Serve hot with a few raisins and blanched

almonds in each cup.

(Serves 6)

number 449

450 BARTENDER’S RECIPES

808. COOL YULE MARTINI

For the hip kids who crave Rat Pack status during the holidays.

3 ounces vodka

1/2 ounce dry vermouth

1 teaspoon peppermint schnapps

1. Fill cocktail shaker with ice.

2. Add vodka, vermouth, and peppermint schnapps.

3. Shake.

4. Strain into a cocktail glass.

5. Garnish with a small candy cane.

809. STAR

I wish I may, I wish I might, have another sip of this

tonight.

1 1/2 ounces apple brandy

1 1/2 ounces sweet vermouth

2 dashes orange bitters

1. Fill cocktail shaker with ice.

2. Add apple brandy, vermouth, and bitters.

3. Shake.

4. Strain into a chilled cocktail glass.

810. PEPPERMINT PATTY

Sir, can I pour you another?

1/2 ounce peppermint schnapps

1/2 ounce dark crème de cacao

1 ounce cream

1. Pour peppermint schnapps and crème de cacao

into an old-fashioned glass with ice.

2. Add cream.

3. Stir.

811. MISTLETOE MARTINI

Instructions: Hold over your head. Hope for the best.

1 ounce vodka

3/4 ounce melon liqueur

Dash of grenadine syrup

1. Fill cocktail shaker with ice.

2. Add vodka and melon liqueur.

3. Shake.

4. Strain into a chilled martini glass rimmed with

red sugar.

5. Float with red grenadine.

6. Garnish with a cherry.

number 451

452 BARTENDER’S RECIPES

812. EGGNOG FOR TWO

A snuggle bunny drink to share while watching the lights

twinkle on the tree.

3 eggs

4 ounces sugar

1/4 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1/2 ounce brandy

1/2 ounce dark rum

8 ounces heavy cream

8 ounces milk

Note: Keep all ingredients refrigerated in advance of

making this drink.

1. Beat the eggs and sugar until thick.

2. Add vanilla and nutmeg.

3. Continue to beat mixture.

4. Add brandy, rum, heavy cream, and milk.

5. Stir.

6. Chill before serving.

7. Dust with nutmeg.

813. EGGNOG CARIBBEAN

STYLE

Bring out the nog and the Christmas calypso music and

watch Aunt Margo shimmy the night away.

3 eggs

1/2 cup sugar

1/4 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1 ounce light rum

8 ounces heavy cream

4 ounces milk

4 ounces of coconut milk

Note: Keep all ingredients refrigerated in advance of

making this drink.

1. Beat the eggs and sugar until thick.

2. Add vanilla and nutmeg.

3. Continue to beat mixture.

4. Add rum, heavy cream, milk, and coconut milk.

5. Stir.

6. Chill before serving in highball glasses.

7. Garnish with coconut flakes.

(Serves 2)

number 453

454 BARTENDER’S RECIPES

814. CHRISTMAS MARTINI

’Tis the season to act like Dean Martin and the gang. Baby,

it’s cold outside, but we’ve got our love to keep us warm.

3 ounces gin

1/2 ounce dry vermouth

1 teaspoon peppermint schnapps

1. Fill cocktail shaker with ice.

2. Add gin, vermouth, and peppermint schnapps.

3. Shake.

4. Strain into a chilled cocktail glass.

5. Garnish with a candy cane.

815. SANTA CLAUS IS

COMING TO TOWN

And he’ll be expecting this by the fireside. Don’t disappoint

him.

1 1/2 ounces peppermint schnapps

1 1/2 ounces cinnamon schnapps

1 1/2 ounces melon liqueur

1. Pour schnapps and melon liqueur in a chilled

deep-saucer champagne glass.

2. Top with whipped cream.

816. CAROLING WINE

The carols sound quite different at the tenth house than

they did at the first when carolers take a thermos of this

along.

8 ounces water

8 ounces brown sugar

16 ounces pineapple juice

8 ounces orange juice

6 whole cloves

3 whole allspice berries

2 cinnamon sticks

Rind of 2 oranges

1/2 teaspoon salt

32 ounces red wine

1. Pour water, brown sugar, pineapple juice, and

orange juice in a large nonaluminum saucepan.

2. Add cloves, allspice, 2 cinnamon sticks, and salt.

3. Add orange rinds.

4. Bring mixture to a boil.

5. Reduce heat and simmer for 15 minutes.

6. Add wine.

7. Heat to just boiling and remove from heat.

8. Serve hot with a cinnamon stick for garnish.

(Serves 8)

number 455

456 BARTENDER’S RECIPES

817. HOLIDAY CHEER

Good tidings to you and all of your kin.

1 bottle champagne

1 can frozen cranberry juice concentrate, thawed

1. Pour champagne and cranberry juice concentrate

into a punch bowl.

2. Stir.

3. Decorate with lime slices.

(Serves 10)

818. SIBERIAN SLEIGH RIDE

Giddy up, giddy up, let’s go.

1 1/4 ounces vodka

3/4 ounce créme de cacao

1/2 ounce white créme de menthe

3 ounces light cream

1. Fill cocktail shaker with ice.

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

and light cream.

3. Shake.

4. Strain into a snifter.

5. Sprinkle with chocolate shavings.

819. NEW YEAR MARTINI

It’s almost midnight. Hang on to this one with your right

hand. Grab someone to kiss with your left.

Blue curacao

Champagne

1 ounce vodka

1 sugar cube

1. Soak the sugar cube in blue curacao in a small

bowl.

2. Pour the champagne into a cocktail shaker.

3. Let stand for 5 seconds.

4. Add vodka.

5. Stir.

6. Strain into a chilled martini glass.

7. Drop in the curacao-soaked sugar cube.

820. RESOLUTION MARTINI

This year I promise to behave…Another one please. It’s not

midnight yet.

3 ounces gin

1 ounce apricot brandy

1/2 ounce lemon juice

1. Fill cocktail shaker with ice.

2. Add gin, apricot brandy, and lemon juice.

3. Shake.

4. Strain into a chilled cocktail glass.

number 457

458 BARTENDER’S RECIPES

CINCO DE MAYO DRINKS

821. BLACK TURNCOAT

Tis the season to toast the treason.

2 ounces chilled tequila

Juice of 1/2 lime

Splash water

Chilled cola

2 ice cubes

1. Pour chilled tequila and lime juice into a rocks

glass with ice cubes.

2. Add a splash of water.

3. Stir.

4. Top with chilled cola.

5. Garnish with lime twists.

822. THE COCKROACH

La Cucaracha! Nothing says a party like flaming cockroaches.

1 1/2 ounces tequila

1 ounce coffee liqueur

1. Pour tequila and coffee liqueur into an oldfashioned

glass.

2. Flame with a lighter.

823. THE GIRAFFE

Fun fact: Giraffes have 18-inch prehensile tongues. Guard

drink accordingly.

1 1/2 ounces tequila

Grapefruit juice

1. Pour tequila into an old-fashioned glass with ice.

2. Swirl.

3. Fill with grapefruit juice.

4. Garnish with a cherry.

824. SWEET TEQUILA

Sip slowly. Have deep thoughts.

2 ounces tequila

1 ounce Pernod

1. Pour tequila and Pernod in a cocktail shaker.

2. Stir.

3. Pour into a brandy snifter.

number 459

460 BARTENDER’S RECIPES

825. COCKTAIL ATTACK

Take cover! When cocktails attack...Next on the Food

Channel.

2 ounces tequila

1 ounce triple sec

1 ounce dry vermouth

1/2 lime

Crushed ice

1. Pour tequila, triple sec, and vermouth into a cocktail

glass.

2. Squeeze in the juice from the lime.

3. Add crushed ice.

4. Shake.

5. Strain into a chilled champagne glass.

6. Garnish a lime twist.

826. LA TUNA

Sorry Charlie. This drink is mine.

4 dashes of Angostura bitters

1 1/2 ounces tequila

1 teaspoon lime juice

Club soda

Salt

1. Pour bitters, tequila, and lime juice into an oldfashioned

glass with ice.

2. Fill with club soda.

3. Sprinkle salt on top.

827. TEQUILA DRY

Ssssh. Don’t tell anyone. Top secret info says super spies

love to indulge in these “Mexican martinis” when looking

for bad guys south of the border.

1 1/2 ounces tequila

1/2 ounce dry vermouth

1/4 ounce grenadine

2 ice cubes

1. Pour the tequila, vermouth, and grenadine into a

cocktail shaker.

2. Stir.

3. Add the two ice cubes.

4. Garnish with lime or orange wheel.

828. TURBO

Grab the handle bars and buckle up. Zero to sixty in five

seconds flat.

1 ounce tequila

1 ounce vodka

4 ounces tropical fruit punch

1. Fill cocktail shaker with ice.

2. Add tequila, vodka, and fruit punch.

3. Shake.

4. Strain into a collins glass.

number 461

462 BARTENDER’S RECIPES

829. TEQUILA FURNACE

Turn up the heat.

5 to 10 drops Tabasco sauce

1 1/2 ounces tequila

Salt

Lime wedge

1. Drip Tabasco into a shot glass.

2. Top with tequila.

3. Consumed in the classic style: lick the salt, shoot

the tequila, and suck the lime.

830. NUBE NUEVE

Cloud Nine…Up, up and away.

1 ounce tequila

1 ounce brandy

1 egg beaten

Juice of 2 limes

1. Fill cocktail shaker with ice.

2. Add tequila, brandy, egg, and lime juice.

3. Shake.

4. Strain into a cocktail glass.

5. Garnish with a mint sprig.

831. SENORITA

A staple at Rose’s Cantina consumed by many a victim of

Felina’s enchanting charms.

6 ounces tequila

6 ounces lime juice

4 1/2 ounces curacao

Salt

1. Fill cocktail shaker with ice.

2. Add tequila, lime juice, and curacao.

3. Shake.

4. Strain into salt-rimmed goblets.

(Serves 6)