2oz Vodka

4-5oz Cranberry

1/2oz Lime

Lime Wedge

shake with ice

strain into highball

squeeze and drop wedge in

*variation: add club soda

1 1/2oz vodka

3oz grapefuit

2oz Cranberry

Lime Wedge

Pour into highball
Stir

Rim the lime and squeeze in 

1 1/2oz vodka

1 oz Cranberry

4oz pineapple

pour into highball

stir

rim the lime and squeeze in

2oz vodka

1oz Kalua

1 oz heavy cream(float)

over ice: pour into old fashioned

stir

up: stir and strain into chilled sherry glass

Blended(Russian Coffee): 1/2 cup crushed ice

blend

cocktail glass

1 1/2oz citron vodka

1 1/2oz cointreau

1oz lime juice

1-2 dash cranberry juice

lemon twist

shake with ice

strain into cocktail glass

garnish

2oz gin(5 count)

Classic: 1/2oz(2 count) dry vermouth

**ask**

lemon twist and green olive(or onion)

Dirty: 1/2oz brine from cocktail olives

*no vermouth

Dry: Little Vermouth

Filthy: Olive and Onion

Stir and strain into cocktail

rim lemon twist

drop in olive

2oz rye whiskey/bourbon/Canadian Whiskey

3/4oz Sweet Vermouth

2-3 dash Angostura bitters

Marachino Cherry

Stir and Strain into Cocktail

Garnish with Cherries

Perfect: 1/2oz s vermouth

1/2oz dry vermouth

lemon twist

1 1/2oz premium silver tequila

1 1/2oz lime juice

1oz Cointreau

shake and strain into cocktail

squeeze 1 or 2 limes in

**Splash of OJ for best results

2oz light rum

4-6oz Cola

Lime

Squeeze lime in and stir

**ask Vodka or Gin

1 1/2 gin

1 1/2oz Rose lime Juice

stir and strain into Chilled Cocktail glass

Lime garnish **don't squeeze

(gin martini)

2oz gin

1/2 oz dry vermouth

pearl cocktail onion

stir and strain with ice into cocktail

garnish

2oz Irish Whiskey

5-6oz Strong hot coffee

(or 1 shot espresso+hot water)

1oz of Jameson Baileys

(2 brown sugar cubers or brown sugar syrup)

heavy cream(whipped)

add Bailey's or brown sugar syrup to warm glass

pour coffee in and muddle sugar

add irish whiskey

float heavy cream(whipped) on top

*can garnish with coffee bean and mint leaf

3/4oz lemon

3/4oz simple syrup

2oz Old Tom Gin

3oz Club Soda

Lemon Slice

Marashino Cherry

Shake and strain 

Pour into chilled collins glass

Top with Soda Last

Stir Gently

Garnish Lemon

**Old School Orange and Cherry

1 1/2oz Vodka

1 1/2oz green apple schnapps

Healthy Splash sour mix

Apple slice Garnish

Shake with Ice Strain into cocktail

Garnish

2oz Vodka

4-6oz OJ

Orange Slice

Highball then stir

Garnish

1st Variation: 1 1/4oz Vodka

1 1/4oz Peach schnapps

1oz OJ

1oz Pineapple

1oz Cranberry

Maraschino Cherry

Stir in Highball

2nd Variation: Add 1oz Grapefruit to 1

3rd Variation: 1oz Vodka

1/2 Chambord

1/2oz Melon Liqueur

1oz Pineapple

Shake and Strain into Cocktail/Highball

Float Cranberry

2 1/2oz Kentucky Bourbon

1/2oz Simple Syrup

4-6 mint sprigs (use bottom leaves)

*Variation: Add Splash soda or water

Mint leaves and SS into chilled juleps glass and muddle gently

Add bourbon

Add crushed Ice and stir(or swizzle)

Pack the ice up then add straws

Garnish

Frozen:

6 small mint leaves

3oz Kentucky Bourbon

1oz lemon juice

1oz simple syrup

Mint sprig garnish

Muddle mint leaves with bourbon, SS, lemon

Pour into blender, add 1/2 cup ice

blend until slushy

Into old fashioned glass

garnish

1oz gin

3/4oz white creme de cacao

1 measure heavy cream

pinch nutmeg

Avalanche: sub brown creme de cacao for white

2 measure gin

1 measure cherry brandy

1 measure lemon juice

1 tsp grenadine

club soda top off

garnish lemon peel and maraschino cherry

Pur over ice

Shake vigorously

Strain into highball with ice

Top with soda, stir gently

Sweet Variation:

1 measure gin

2 measure cherry brandy

dash lemon

Whiskey Sling:

1 measure SS

1 measure lemon juice

2 measure American blended Whiskey

Stir

3/4oz white rum

3/4oz gin

3/4oz vodka

3/4oz tequila

3/4oz cointreau/triple sec

1oz lime juice

3/4oz OJ

2-3oz Coke

Lemon Wedge

Top with coke last, stir, garnish

Miami Iced Tea: sub blue curacao for triple sec

NE Iced Tea: add 1oz SS

sub cranberry for cola

Variation of Manhatten

Scotch instead of Rye or bourbon

Served up or over Ice

2 1/2oz blended scotch

1/2oz sweet vermouth

dash angostura bitters

Marachino Cherry

Stir, strain into cocktail

Perfect: 1/4oz d vermouth, 1/2oz s vermouth

lemon twist

Affinity: 1oz scotch, d vermouth, s vermouth

or 1oz scotch, d sherry, ruby port

Highland Fling: up s vermouth to 3/4oz

use orange bitters

Thistle Cocktail: 1 1/2oz Scotch, sweet vermouth

Flying Scotsman: add 1/4 oz SS

1 1/2oz Scotch

1oz Drambuie

lemon twist

stir over ice

*to make a drier version use 1/4oz Drambuie

1/2 slices fresh ginger

2oz Dark rum

1/2 tbsp ginger syrup or SS

3-4oz chilled giner beer

2 lime wedges

stir

top with ginger beer

lime in

Caribbean Ginger Zing: sub 2 lemon wedges

inspiration for Margarita

3/4oz cointreau

3/4oz fresh lemon

1 1/2oz cognac(brandy)

lemon wedge

superfine sugar

lemon twist

rim cocktail with lemon wedge and rim with sugar

shake over ice

strain into cocktail

twist lemon peel over and drop in

Mango: add 1oz mando purree

Tuaca: sub Tuaca for cointreau

add 1/2oz OJ, lime juice

Boston: 1oz Brandy, light rum

Polish: 3/4oz blackberry brandy

garnish with blackberries

2oz Scotch/bourbon

1oz Amaretto

shake and strain into ice

1oz Dark rum

1/2oz Malibu

1/2oz coffee liqueur

4oz pineapple juice

1 1/2oz lemon Juice

1 tbsp 151-proof Demerara Rum

Pineapple Wedge

maraschino cherry

Shake all except 151 rum

strain into cocktail

float 151 rum

garnish

1oz vodka 

5-6oz sprite

dash grenadine

cherry

stir in ice

1/4oz vodka

1/2oz kahlua

1 dash creme de noyaux

1/4oz tonic

cream

Kahlua first

vodka and tonic 2nd

use straws

3/4oz Captain Morgan

1/4oz blackberry liqueur

1/4oz creme de bananas

2oz OJ

Shake into ice

Classic:

2oz white rum

3/4oz lime juice

3/4oz SS

Lime slice

Shake vigorously with ice

Strain into cocktail

garnish with lime

Frozen: 2oz white rum

3/4oz lime

1/2oz SS

dash meraschino liqueur

 blend with 1/2 cup of ice

blend until smooth

into cocktail with a straw

Frozen Fruit Variations

Add 1/2 dash of dark rum

Daiquiri de Pina: add 1/2 cup cubed pineapple

Peach: add 1/2 cup peach slices

1/2oz peach brandy

Strawberry: 1/2cup sliced strawberries

1/4oz creme de framboise

Banana: 1/2 cup sliced banana

1/4oz creme de banane(banana liqueur)

1 1/2oz brandy

1 1/2oz white creme de menthe

stir and the strain into cocktail

3oz White Peach Puree

4-6oz Prosecco

peach slice

stir gently in champagne flute

Bombay:

2oz white peach puree

2oz mango puree

1/4oz peach brandy

dash of lemon

3-5oz champagne

top with champagne

Classic:

2 1/4oz gin

3/4oz compari

3/4oz sweet vermouth

2-3oz chilled club soda(optional)

Orange Twist

Shake vigorously with ice

strain into highball filled with ice

top with soda if desired

garnish

2oz gin

1oz lemon

1/2oz lime

1 tsp vanilla extract

2-3 dash orange flower water

(substitute Triple sec/cointreau)

1 egg white(optional)

1 1/2 heavy cream

1 tablespoon superfine sugar

2-4oz chilled soda

lemon slice

shake all except soda for 3-4 minutes

(or use a blender)

top with club soda

garnish

1/2oz lemon juice

1/2oz Worcestershire

3-5 dashes Tobasco

4-5 turns black Pepper

2-3 sea salt turns(depending on sodium in tom juice)

1/4 teaspoon of Celery Salt

2oz Vodka

4oz tomato juice

Add ice and Roll the shaker 7-8 times

Strain into glass

Garnish with Lemon Slice, Celery Stick, Olive

Bloody Maria: With Tequila

Red Snapper: With Gin

1 sugar cube/2 tsp sugar

3 dash angostura bitters

1 strip lemon zest

1 orange slice

1 maraschino cherry

2 1/2oz bourbon(or blended whiskey)

2-3oz chilled soda(optional)

orange slice

maraschino cherry

bottom of the glass saturate the sugar with the bitters

add lemon zest orange slice and cherry

muddle

fill with ice, then add bourbon and stir well

top with soda if desired

garnish with orange slice and cherry

Classic:

1 teaspoon Pernod(or Herbsaint)

2oz Cognac(or bourbon or rye)

3-4 dash Peychaud's bitters

Lemon twist

New Orleans:

1 sugar cube

Dash of Peychaud's or Angostura bitters

2oz Bourbon

1/4oz Herbsaint(or Pernod or Ricard)

1/2oz lemon

Lemon twist

2 1/2oz Bourbon(or blended whiskey)

3/4oz lemon juice

3/4oz SS

Dash OJ

Orange Slice

Maraschino Cherry

Shake with ice

strain into a chilled sour glass

garnish orange slice and cherry

Boston Sour: Add egg white and shake

Double Standard Sour:

Use 3/4oz of each whiskey and gin

add dash of grenadine

New York Sour:

Float 1/2oz dry red wine oon top of a whiskey sour

garnish lemon slice

6-8 mint sprigs

1oz SS

3/4oz lime juice

2oz white rum

splash soda

prepare in a boston shaker

muddle mint leaves into SS gently

shake and strain into highball

top with soda and stir with straw

garnish with mint sprigs(clap to release oil)

3/4oz lime juice

3/4oz SS

2oz Peruvian Pisco

Angostura Bitters

Egg White

use seperate shaker to seperate egg white

Dry shake w/o ice for 10 sec

Add ice and shake again

strain into cocktail

garnish with 5 drops angostura bitters

2oz Vodka

5-6oz Grapefruit juice

Muddle Mint and lime juice and SS

Add Vodka

Top with Ginger beer

Mix in Mule mug

1 1/2oz Vodka

3/4oz Triple Sec

OJ

Shake

Pour over Ice

Top with Lemon lime soda

Jack Daniel Fire Whiskey

New Amsterdam Red Berry Vodka

Triple Sec(Blue Curacao)

Lime Juice

SS

Shake then pour into highball

top with Lemon Lime Soda