1 1/2 oz brandy
1/2 oz cherry brandy
1 1/2 tsp triple sec
1 1/2 tsp grenadine syrup
2 tsp lemon juice
Moisten rim of a cocktail glass with cherry brandy and rub rim in powdered sugar. Shake all ingredients (except cherry) with ice and strain into the sugar-rimmed glass. Top with the cherry and serve.
1 1/2 oz brandy
1/2 oz Kahlua® coffee liqueur
Pour brandy and Kahlua into an old-fashioned glass filled with ice cubes and stir. Float cream on top and serve.
If you like espresso and like martinis this is for you. But just a warning: regardless of what you have heard in the past, drinking coffee does not make you sober and this drink will not cancel out the alcohol.
6 oz vodka
6 oz Kahlua
4 oz creme de cacao
4 oz chilled, double strength espresso
Fill a cocktail shaker with ice
Add half of the vodka, Kahlua, creme de cacao, and espresso
Shake well. The mixture will become foamy
Pour the mixture into 2 chilled martini glasses
Repeat for 2 more cocktails.
You can use instant espresso or double brew coffee. To double brew coffee you brew once and them run the coffee back through a second time with the first coffee as the water.
1 shot vodka
1 shot Kahlua® coffee liqueur
1 splash Coca-Cola®
In a shaker mix Vodka, Kahlua, and milk. Pour into a rocks glass and add a splash of Coca-Cola.
1 6 oz can of frozen lemonade concentrate
1 6 oz vodka (measure in lemonade can)
2 whole pitted peaches (or 1 cup diced mango or papaya)
4 or 5 fresh thyme leaves, optional
Fill the blender half full with ice and add th lemonade, vodka, and peaches. (Reserve 4 o 5 slices for garnish)
Blend until smooth and frothy
Pour into the chilled glasses.
Serves 4 to 5
1 1/2 oz Bacardi® Limon rum
1 oz cranberry juice
1 oz Cointreau® orange liqueur
1/2 oz fresh lime juice
Shake all ingredients with ice and strain into a chilled martini glass. Garnish with flamed orange peel, and serve.
1 1/2 oz mango puree
4 oz Champagne
1 oz maraschino liqueur
Pour the mango puree into a mixing glass, then slowly add the champagne whilst stirring gently. Float the maraschino on top, and serve.