2 PARTS PINEAPPLE JUICE
2 PARTS ORANGE JUICE
1 1/2 PARTS RUM
LIME JUICE
GRENADINE SYRUP
CITRUS SLICES
CRUSHED ICE
COMBINE ALL INGREDIENTS IN A LARGE CONTAINER. POUR OVER CRUSHED ICE. GARNISH WITH CITRUS SLICES AND PAPER UMBRELLAS
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½ TSP SUGAR
3 DASHES OF ORANGE BITTERS
1 TSP WATER
2 OZ BOURBON
ORANGE PEEL
ADD THE SUGAR AND BITTERS TO A ROCKS GLASS AND ADD WATER AND STIR UNTIL THE SUGAR IS NEARLY DISSOLVED. THEN, POUR INTO A CHAMPAGNE FLUTE, ADDING BOURBON AND STIRRING GENTLY TO COMBINE. EXPRESS THE OIL OF AN ORANGE PEEL OVER THE GLASS, AND DROP IT IN.
2 OZ DRY GIN
3/4 OZ YELLOW CHARTREUSE
2 DASHES OF ORANGE BITTERS
ORANGE PEEL
IN A MIXING GLASS FILLED WITH ICE, ADD ALL INGREDIENTS EXCEPT THE ORANGE PEEL. SHAKE OR STIR FOR 30-45 SECONDS UNTIL WELL CHILLED. STRAIN INTO A CHILLED MARTINI GLASS. TWIST ORANGE PEEL OVER THE DRINK TO EXPRESS OILS AND GARNISH.
1 OUNCE GIN
½ OUNCE FRESH LEMON JUICE
½ OUNCE SIMPLE SYRUP
3 OUNCES CHAMPAGNE
LEMON TWIST
COMBINE GIN, LEMON JUICE, AND SIMPLE SYRUP IN A SHAKER WITH ICE AND SHAKE UNTIL WELL-CHILLED. STRAIN INTO A CHAMPAGNE FLUTE. TOP WITH CHAMPAGNE. GARNISH WITH A LEMON TWIST.
3/4 OUNCE SIMPLE SYRUP
1 1/2 OUNCES BOURBON
1/2 OUNCE MEZCAL
3/4 OUNCE FRESH PINEAPPLE JUICE
MAPLE SYRUP TO TASTE
COMBINE ALL INGREDIENTS IN A COCKTAIL SHAKER. ADD ICE AND SHAKE. STRAIN INTO AN ICE-FILLED GLASS, AND GARNISH WITH ORCHID.
CHOCOLATE SYRUP
1 OZ. OF BAILEYS IRISH CREAM
1 OZ. OF FRANGELICO
1 OZ. OF KAHLUA
WHIPPED CREAM
DARK CHOCOLATE SHAVINGS
POUR CHOCOLATE SYRUP ONTO A SHALLOW PLATE AND DIP THE RIM OF A MARTINI GLASS INTO THE CHOCOLATE SYRUP. THEN DRIZZLE THE INSIDE OF THE GLASS WITH ADDITIONAL CHOCOLATE SYRUP. ADD BAILEYS, FRANGELICO, AND KAHLUA TO A COCKTAIL SHAK
CHOCOLATE SYRUP
1 OZ. OF BAILEYS IRISH CREAM
1 OZ. OF FRANGELICO
1 OZ. OF KAHLUA
WHIPPED CREAM
DARK CHOCOLATE SHAVINGS
POUR CHOCOLATE SYRUP ONTO A SHALLOW PLATE AND DIP THE RIM OF A MARTINI GLASS INTO THE CHOCOLATE SYRUP. THEN DRIZZLE THE INSIDE OF THE GLASS WITH ADDITIONAL CHOCOLATE SYRUP. ADD BAILEYS, FRANGELICO, AND KAHLUA TO A COCKTAIL SHAKER FILLED WITH ICE. SHAKE WELL AND STRAIN INTO GLASSES. ADD WHIPPED CREAM AND GARNISH WITH DARK CHOCOLATE SHAVINGS.
3 OUNCES WHITE RUM
2 OUNCES GOLD RUM
2 CUPS ICE
1/4 CUP PINEAPPLE CHUNKS
3 OUNCES PINEAPPLE JUICE
3 OUNCES CREAM OF COCONUT
PINEAPPLE WEDGE FOR GARNISH
COMBINE ALL INGREDIENTS IN A BLENDER. PULSE UNTIL SMOOTH. POUR INTO A TALL GLASS AND GARNISH WITH A SLICE OF PINEAPPLE AND AN UMBRELLA STRAW.
1 CUP WATER
1 BLACK TEA BAG
3 CUPS WATER
1 CUP BOURBON
1/2 CUP SUGAR
1 CUP ORANGE JUICE
1 CUP LEMONADE (MORE IF YOU LIKE MORE PUCKER POWER)
3 CUPS WATER
ROSEMARY SPRIGS
BOIL ONE CUP OF WATER AND STEEP THE TEABAG FOR 5 MINUTES. ALLOW TO COOL. COMBINE ALL INGREDIENTS IN A LARGE CONTAINER. FREEZE UNTIL SLUSHY (4-6 HOURS, DEPENDING ON YOUR FREEZER). GARNISH WITH A SPRING OF ROSEMARY.
6 OUNCES PILSNER BEER
6 OUNCES LEMONADE
LEMON SLICE
POUR BEER INTO A PILSNER GLASS TO REACH HALFWAY (ABOUT 8 OUNCES). TOP OFF WITH LEMONADE AND GARNISH WITH LEMON SLICE.
CLICK ON OUR VIDEO TAB TO SEE IT BEING MADE
1 ½ OUNCES MAPLE SYRUP VODKA
10 OUNCES HOT APPLE CIDER
CINNAMON
COMBINE WARM CIDER AND VODKA IN A MUG. DUST WITH CINNAMON FOR GARNISH.
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