To serve: Pour
the vodka and grapefruit juice into a mixing glass with ice. Stir
well. Strain into a highball glass filled with ice. Add the grenadine
and allow it to float up from the bottom.
- 2 oz vodka
- 4 oz grapefruit juice
- 1 oz grenadine
||Gin and Sin
- 1½ oz Gin
- 1 oz orange juice
- 1 oz lemon juice
- ½ tsp grenadine
To serve: Shake ingredients with ice and strain into a pre-chilled cocktail glass.
adapted from drinksmixer.com
- ½ oz. Galliano liquer
- ¾ oz. brandy
Fill an old-fashioned glass with ice. Add brandy and Galliano. Stir and garnish with a wedge of lime.
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
Glassware: Champagne flute
- 4 oz Champagne
- 1 oz mango puree
To serve: Pour mango puree into flute. Top with Champagne.
Glassware: Copper mug or highball
- 2 oz vodka
- 3 oz ginger beer
- 1 oz fresh lime juice
- lime wedge
To serve: Fill the copper mug with ice, then add the lime juice, vodka, and ginger beer.
Stir gently and garnish with lime wedge.
- 1 oz rum
- 1 oz orange curacao
- 1 oz heavy cream
To serve: Shake all ingredients with ice and strain
into a chilled cocktail glass. A drop or two of vanilla extract on the
cream is an interesting garnish.
To serve: Mix vodka, sodas, and juice and in another glass or shaker with ice.
- 1½ oz Absolut Ruby Red
- 3 oz soda water
- 1 oz lemon-lime soda
- 1 ounce pomegranate juice
- lemon slice
Serve in a highball glass with a lemon slice garnish.
- 1 sugar cube
- 1½ oz Sazerac Rye Whiskey
- ¼ oz Herbsaint or Absinthe
- 3 dashes Peychaud’s Bitters
- lemon peel
To serve: Pack an old-fashioned glass with ice. In
a second old-fashioned glass (not a shaker!), add the sugar cube and
Peychaud’s Bitters. Crush the sugar cube. Add the Sazerac Rye
Whiskey to the second glass containing the Peychaud’s Bitters and
sugar. Empty the ice from the first glass. Coat the glass with the
Herbsaint or Absinthe, then discard the remaining Herbsaint or
Absinthe. Empty the whiskey/bitters/sugar mixture from the second
glass into the first glass and garnish with lemon peel.
About: The Sazerac, official cocktail of New Orleans,
holds the distinction of being the world’s first cocktail, created in
in 1838 by Antoine Amedie Peychaud. The word cocktail comes from the
French word “coquetier” for the double-ended egg cup Monsieur Peychaud
used as a measuring cup.
- 6 ice cubes
- 2 oz grapefruit juice
- 2 oz Bombay Sapphire
- 2 oz Lillet Blanc
- 2 splashes Campari
- 2 splashes sweet vermouth
- 2 spirals grapefruit peel
To serve: Chill two 6oz cocktail classes. Fill cocktail shaker with ice and add all the
ingredients except the garnish. Shake vigorously to blend and chill. Strain the mixture
evenly between the glasses and drape a grapefruit spiral over each rim.
- Splash of Bourbon
- ½ vodka
- ¼ oz ruby port
- ¼ oz Crème de Cassis
To Serve: Rinse a chilled cocktail glass with the bourbon. Fill a cocktail shaker with ice.
Add the vodka, port and Cassis and shake well. Strain into the prepared glass.