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HAPPY HAWAIIAN

• 1 oz. Gin
• 1/2 oz. Triple Sec
• Pineapple Juice
• Cherry Juice/Grenadine
• Shake with ice and pour over ice in specialty glass

HARVEY WALLBANGER

• 1 oz. Vodka
• O.J.
• 1/2 oz. Galliano (float on top)

Havana Club Rickey

• 1 1/2 ounce light rum
• 1/2 ounce lime juice

1. Squeeze lime into large old-fashioned glass
2. Drop in shell of lime
3. Add ice and rum and fill glass with soda water.

• A little sugar may be added with the lime juice for a sweeter drink.

HEATHCLIFF

• 1 oz. Vodka
• 1 1/2 oz. Frangelico
• Cream
• Ice Cream
• 2 small Heath bars
• Blend and garnish with Heath bar

HI-C PUNCH

• 3/4 oz. Sloe Gin
• 3/4 oz. Peach Schnapps
• O.J.
• Pineapple Juice
• splash 7up

HOT BROWN COW

• 3 oz. strong hot Coffee
• 2 oz. Myer's
• 3 oz. hot Milk
• Serve in 8 oz. highball glass or mug, sprinkle top with nutmeg if desired

HOT PANTS

• 1 1/2 oz. Tequila
• 1/2 oz. Peppermint Schnapps
• 1 tbsp. Grapefruit Juice
• 1 tbsp. Powdered Sugar
• Old-fashioned glass rimmed with salt

HURRICANE COCKTAIL

• 1/2 oz. Gin
• 1/2 oz. V.O.
• 1/2 oz. White Creme de Cacao
• 1 oz. Sweet and Sour

HURRICANE PUNCH

• 1 1/2 oz. Myer's Rum
• 1/2 oz. Passion Fruit Syrup
• 1 oz. Sweet and Sour

INCOME TAX COCKTAIL

• 1 1/2 tsps. Dry Vermouth
• 1 1/2 tsps. Sweet Vermouth
• 1 oz. Gin
• dash Bitters
• Juice of 1/4 Orange
• Shake with ice and strain into cockatail glass.

IRISH COFFEE

• 1 1/2 oz. Irish Wiskey
• 1 tsp. Brown Sugar
• Fill with hot Coffee
• Top with whipped cream

IRISH DREAM

• 1/2 oz. Frangelico
• 1/2 oz. Bailey's
• 3/4 oz. Dark Creme de Cacao
• 4 oz. Ice Cream
• Blend
• Top with whipped cream and chocolate sprinkles

JOCKEY CLUB COCKTAIL

• dash Bitters
• 1/4 tsp. White Creme de Cacao
• Juice of 1/4 Lemon
• 1 1/2 oz. Gin
• Shake with ice and strain into cocktail glass

JUNGLE JUICE

• 1 oz. Vodka
• 1 oz. Rum
• 1/2 oz. Triple Sec
• 1 splash Sweet and Sour
• 1 oz. Cranberry Juice
• 1 oz. O.J.
• 1 oz. Pineapple Juice
• Serve in collins glass
• Garnish with flag (orange and cherry)

KAOKE COFFEE

• 1/2 oz. Rum
• 1/2 oz. Kahlua
• 1/2 oz. Dark Creme de Cacao
• Top with coffee and whipped cream

KIR

• Chablis
• dash Creme de Cassis
• Lemon Twist

LONG ISLAND ICED TEA

• 1/2 oz. Gin
• 1/2 oz. Vodka
• 1/2 oz. Rum
• 1.2 oz. Tequila
• 1/2 oz. Triple Sec
• 1/2 oz. Sweet and Sour
• Coke/Pepsi (should come out tasting like tea)

LOVING CUP

• 4 tsps. Powdered Sugar
• 6 oz. Club Soda
• 1 oz. Triple Sec
• 2 oz. Brandy
• 16 oz. Claret

1. Fill large glass pitcher with ice and stir in ingredients.
2. Decorate with fruit in season and rind of cucumber inserted on each side of pitcher.
3. Top with small bunch of mint sprigs.

• Makes 6 servings.

LYNCHBURG LEMONADE

• 1 oz. Jack Daniels
• 3/4 oz. Triple Sec
• 1 1/4 oz. Sweet and Sour
• Fill with Lemonade

MADRAS

• 1 oz. Vodka
• O.J.
• Cranberry Juice (on top, to "bleed")

MAI TAI

• 1 oz. Rum
• 1/2 oz. Orange Curacao
• 1/2 oz. O.J. and Pineapple Juice
• 1/2 oz. Creme de Noya
• splash Grenadine

MAI TAI COCKTAIL

• 1 ounce light rum
• 1/2 ounce triple sec or Cointreau (this drink doesn't really deserve Cointreau, however)
• 1/4 ounce Rose's lime juice
• 1 1/2 ounces pineapple juice
• 1 1/2 ounces orange juice
• 1 dash of Grenadine
• Shake with cracked ice; strain into old-fashioned glass; top with a 1/2 ounce dark rum.

MALIBU WIPE-OUT

• Malibu
• Pineapple Juice
• Cranberry Juice

MANGO

• 1 oz. Vodka
• 1 pump Mango Flavor
• splash O.J.

MANHATTAN (traditional)

• 3/4 oz. Sweet Vermouth
• 1 1/2 oz. Whiskey
• Stir with ice and strain into cocktail glass.
• Serve with a cherry.

MANHATTAN (Wisconsin)

• 1/4-1/2 oz. Sweet Vermouth
• 1 1/2 oz. Brandy
• Serve on rocks or chilled cocktail glass and garnish with a cherry.

MANHATTAN (DRY)

• 3/4 oz. Dry Vermouth
• 1 1/2 oz. Whiskey
• Serve in cocktail glass, and garnish with olive.

MANHATTAN (PERFECT)

• 1/4 oz. Dry Vermouth
• 1/4 oz. Sweet Vermouth
• 1 1/2 oz. Whiskey
• Serve on rocks or in cocktail glass.

MARGARITA

• 1 1/2 oz. Tequila
• 3/4 oz. Triple Sec
• 1/2 oz. Lime Juice
• Sweet and Sour
• On rocks or blend

MARGARITA THERAPY (Bob S)

Follow this recipe exactly as it is listed.
(Trust me, that is, trust Bob, mot me)

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Here's Bob's killer Margarita recipe (prescription), it's simple and tastes great!

1. Pour 6 ounces of frozen lime concentrate into the blender.
2. Add 6 ounces of good Tequila to the blender.
3. Now add 6 ounces of beer, (that's right, beer). Pour into blender.
4. Next add 3 ounces of white wine. Pour into blender.
5. Fill blender about 80% full with ice, then blend. I feel it tastes better without salt, but that's up to you.

IMPORTANT NOTES ON INGREDIENTS:
Make sure you use name brand lime concentrate, the cheap stuff can be sour. I use Minute Maid. - Always use good quality tequila, this makes a big difference. I use Jose Cuervo Gold (or better). - Any cheap domestic beer will do, (for those who hate beer, you can't taste it). - Sweet white wine works best. - And last, beware when using ice in any drinks you make, if the water you made the ice with tastes bad, the drinks you make with that ice are going to taste bad! Now put Jimmy Buffett on the stereo, check out the current issue of the Coconut Modem and waste away to Margaritaville. Let me know how you and your friends like them. Enjoy!!!

THE GALAXY'S BEST MARGARITA RECIPE! (www.nwscape.com/margarita.htm)

1. Put these ingredients in the blender.
2. Mix the ingredients for a short period, but do not "blend". A pulsating action with four or five jolts of the blender works the best.

• This recipe makes 3 and a half 12 ounce margaritas.
• By the way, you don't need a blender to make margaritas. Just toss all the ingredients in a big container and shake it up!

INGREDIENTS

• 1 cup (8 ounces) Tequila
• 1/4 cup Triple Sec
• 1/2 can (6 ounces) Limeade frozen concentrate
• Juice from 1 fresh Lemon
• 2 cups large cubes Ice
• 1/2 cup Water
• Toss 4 or 5 ice cubes into a 12 ounce glass and then pour the margarita!

• Water: Adjust the amount of water to alter the strength of the margarita mix. Do not adjust the alcohol measurements. If they are too strong, use one cup of water in the next batch instead of a half cup.

MARIPOSA

• 1 oz. Light Rum
• 1/2 oz. Brandy
• 1 tbsp. Lemon Juice
• 1 tbsp. O.J.
• dash Grenadine
• Shake with ice and strain into cocktail glass.

MARTINIS

MEXICOLA

• 2 oz. Tequila
• Juice of 1/2 Lime
• Cola
• Fill collins glass with ice

MIND ERASER (shot--DON'T mix - but slam through a straw)

• 3/4 oz. Kahlua
• 1/2 oz. Vodka
• splash soda

MIND ERASER (cocktail--to be slammed through large straw)

• 1/3 Kahlua
• 1/3 Vodka
• 1/3 Selzer

MONKEY SHINE SHOOTER

• 1/2 oz. Bourbon Liqueur
• 1/2 oz. Creme de Banana
• 1/2 oz. Bailey's
• Shake with ice and strain into cordial glass

MONKEY WRENCH

• 1 1/2 oz. Light Rum
• Grapefruit Juice
• Serve in collins glass

NAKED PRETZEL

• 3/4 oz. Vodka
• 1 oz. Midori
• 1/2 oz. Creme de Cassis
• 2 oz. Pineapple Juice
• Serve in old-fashioned glass

NAVY GROG

• 1 1/2 oz. Rum
• 1 1/2 oz. Southern Comfort
• 1 oz. Grapefruit Juice
• 1 oz. O.J.
• 1/2 oz. Grenadine

NEGRONI

• 1 oz. Gin
• Sweet Vermouth
• 1 oz. Campari
• Serve in cocktail glass
• Garnish with lemon twist

NICKY FINN

• 1 oz. Brandy
• 1 oz. Cointreau
• 1 oz. Lemon Juice
• dash Pernod
• Shake ingredients with cracked ice and strain into cocktail glass
• Garnish with marishino cherry or lemon twist

NUTS AND BERRIES

• 1 1/2 oz. Bailey's
• 1 1/2 oz. Frangelico
• 1/2 oz. Chambord (on top)

NUTTY COLADA

• 3 oz. Amaretto
• 3 tbsp. Coconut Milk
• 3 tbsp. Crushed Pineapple
• Blend, serve in collins glass

NUTTY IRISHMAN

• 1 1/2 oz. Frangelico
• 1 1/2 oz. Bailey's

NUTTY PROFESSOR

• 1/3 Grand Marnier
• 1/3 Frangelico
• 1/3 Bailey's

MAIN|GLASSWARE|A-G|O-S|T-Z|REFERENCES

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pages last updated on 23 April 1998
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