Alabama Slammer

Ingredients:

• ½ oz.Vodka
• ½ oz. Southern Comfort
• ½ oz. Amaretto
• ½ oz. Sloe Gin
• Orange Juice

Brazen Hussy
adapted from www.lupec.org
Ingredients:

• 1 oz. Vodka
• 1 oz. Cointreau Orange Liqueur (or Triple Sec)
• ½ oz. Lemon Juice

To Serve: Pour all ingredients into a cocktail shaker half-filled with ice. Shake and strain into a chilled cocktail glass.

"For my namesake, I liked the idea of appropriating and old-school, somewhat derogatory term for women, 'hussy,' and giving it a new spin. The name just sounds bold, self-assured and sassy - which are all things I aspire to be. Plus it tastes delicious!"

Canadian Cherry
Adapted from drinkswap.com
Ingredients:

• 1 ½ oz Canadian whiskey
• ½ oz Cherry Brandy
  
• 1 ½ oz lemon juice
• 1 ½ oz orange juice

To serve: Shake all ingredients and strain into an old fashioned glass over ice cubes. Moisten rim of glass with cherry brandy and serve.

"I am Canadian Cherry because:
    a) I had bright red hair when I first joined LUPEC in 2003.
    b) I had just returned to Denver from living in Montreal.
    c) I love whiskey."

Cuba Libre

Ingredients:

• 2 oz. Light Rum
• 1 lime, halved
  
• Your favorite cola
  

To Serve: Pour the rum and squeeze the lime into a highball glass filled with ice. If you like, you can even muddle the lime a bit to release even more of the essential oils. Leave in for continued flavor, then fill the remainder of the glass with your preferred brand of cola. 

"This was the first cocktail I learned how to make. My mom adores its combination of lime and cola flavors in the Texas summertime. I have also learned from my mom that no cocktail is complete without liberal amounts of friendship, conversation and laughter."

Gin Daisy
adapted from the Jerry Thomas Bartenders Guide - one of the first known bartending books, published in 1862.
Ingredients:

• 2 oz. Gin
• The juice of half a small lemon
  
• ½ tsp. Superfine Sugar
• 1-2 tsp. Grenadine (depending on taste)
• Splash of cold club soda
  
• Garnish: Maraschino Cherry and Orange Slice
  

To Serve: Combine the gin, lemon juice, sugar and grenadine into a shaker half-filled with ice. Shake well and pour into an old-fashioned glass half-filled with ice. Add club soda and garnish.

"When I think of endangered or classic cocktails, my mind goes straight to gin. There are many variations of Daisy cocktails and the Brandy version is probably the most popular. The Gin Daisy is similar to a Gin Fizz, but without the egg. It is delightful and refreshing and a perfect choice for a spring day out on the patio!"

Grasshopper
adapted from The Art of the Cocktail by Philip Collins
Ingredients:

• 1 oz. heavy cream
• 1 oz. white Crème de Cacao
• 1 oz. green Crème de Menthe

To Serve: Combine ingredients and strain through cracked ice into a cocktail glass.

"I don't remember the first time I drank a Grasshopper, but I do remember the first time I realized they weren't commonly consumed. My college roommate and I were at a bar and we both ordered Grasshoppers. The bartender looked at us. 'Who taught you to drink, your grandmother?' We shrugged, paid our money and sipped our cool chocolaty-mint goodness. To me, that embodies the spirit of LUPEC - drinking whatever you want, doing whatever you want, because you like it. As long as you're not hurting anyone else, you have to live your life for you. And a Grasshopper's never hurt a soul."

Italian Stinger
adapted from drinksmixer.com
Ingredients:

• ½ oz. Galliano liquer
  
• ¾ oz. brandy

To Serve: Fill an old-fashioned glass with ice. Add brandy and Galliano. Stir and garnish with a wedge of lime.

"As a scooter girl through and through, I couldn't resist a cocktail name that embodied the Vespa spirit - vespa is Italian for wasp - despite having never tasted it before. The resulting drink hearkens back to the time of my scooter's creation, with a decidedly retro taste and attitude."

Kir Royale
adapted from drinksmixer.com
Ingredients:

• 1 part Crème de Cassis
• 5 parts Champagne

To Serve: Pour the Crème de Cassis in the glass and gently pour champagne over the top.

"The Kir Royale is one of my favorite drinks. Besides loving the rich, decadent color of the drink, its taste always brings back a flood of memories of my early drinking days while studying abroad in Paris. My friends and I would often stop at a cafe in the evening for pre-dinner aperitifs to catch up on the day's adventures and people-watch."

Tom Collins
adapted from Gourmet, April 1993
Ingredients:

• 1 ½ oz. (1 jigger) Gin
• 1 ½ teaspoons superfine sugar
  
• 1 ½ tablespoons fresh lemon juice
  
• Club soda or seltzer water
  
• Garnish: Lemon slice
  

To Serve: Stir the lemon juice and sugar together. Once the sugar dissolves, pour in the gin. Fill collins glass with ice cubes & give it a good stir. Top off with soda. Stir again, then garnish with lemon slice.

"In northeastern bars in 1874, the idea was to convince the sloshy fellow on the barstool next to you that a fellow named Tom Collins had been talking about him. Upon hearing such things, the infuriated patron would then go looking for Tom Collins, searching him our a nearby bars. I'm drawn to the fun drama of this drink's history and it perfectly suits a clean, crisp cocktail that just might make you do crazy things."