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OLD-FASHIONED (traditional)

• 1 cube Sugar
• 1 dash Bitters
• 1 tsp. Water (Sweet use 7up, Sour use Sour, etc.)
• 2 oz. Whiskey

1. In old-fashioned glass, put sugar cube, bitters, and water and muddle well.
2. Add whiskey, stir.
3. Add a twist of lemon peel and ice cubes.
4. Decorate with slices of orange and lemon and a cherry.
5. Serve with a swizzle stick.

OLD-FASHIONED (Wisconsin style)

• 1 tsp. Sugar
• 1 1/2-2 oz. Brandy
• 1 dash Bitters
• Fill with 7up
• Garnish with flag (orange and cherry), O-F sour gets olive garnish.

ORANGE BUCK

• 1 1/2 oz. Gin
• 1 oz. O.J.
• 1 tbsp. Lime Juice
• Ginger Ale
• Serve in highball glass

ORGASM

• Bailey's
• Kahlua
• Vodka
• Cream

Park Avenue

• 1 ounce brandy
• 1/2 ounce Grand Marnier
• 4 ounces champagne or sparkling wine

1. Pour brandy and Grand Marnier into a chilled champagne flute over a cube of ice.
2. Top with champagne.
3. Garnish with a lemon twist.

PEPPERMINT PATTY

• 1 oz. Peppermint Schnapps
• Fill with Hot Chocolate
• Top with Whipped Cream

PERFECT

• Term applied to cocktails when both Dry and Sweet Vermouth are used.

Pick-Up Cocktail

• 1 1/2 ounces rye whiskey
• 1/2 ounce Fernet Branca
• 3 dashes Pernod
• 1 slice lemon
• Stir gently with cube of ice in old-fashioned glass.
• Float slice of lemon.

PIGSKIN SHOT

• 1 oz. Vodka
• 1 oz. Midori
• 1/2 oz. Sweet and Sour
• Shake with ice and strain into chilled shot glass

PIMM'S COOLER

• 1 oz. Pimm's Cup
• Selzer
• Ginger Ale
• Garnish with cucumber and lemon

PIMM'S COOLER

• 3/4 oz. Pimm's Cup
• 3/4 oz. Vodka
• Tonic

PINA COLADA

• 1 1/2 oz. Myer's Rum
• 1 oz. Creme de Coconut
• 2 oz. Pineapple Juice
• Blend with crushed ice

PINEAPPLE BOMBER

• 3/4 oz. Amaretto
• 3/4 oz. Southern Comfort
• Pineapple Juice

PINK SQUIRREL

• 1 1/2 oz. Creme de Noya
• 1/2 oz. White Creme de Cacao
• Ice Cream

POPPY COCKTAIL

• 3/4 oz. White Creme de Cacao
• 1 1/2 oz. Gin
• Shake with ice and strain into cocktail glass

POUSSE CAFE

• Equal parts:
• Grenadine
• Chartreuse (Yellow)
• Creme de Cassis
• White Creme de Menthe
• Chartreuse (Green)
• Brandy
• Pour carefully, in order given, into pousse cafe glass so that each ingredient floats on preceding one.

PRINCESS POUSSE CAFE

• 3/4 oz. Apricot Flavored Brandy
• 1 1/2 tsps. Cream
• Pour cream on top of brandy so it doesn't mix, use pousse cafe glass

PURPLE HOOTER

• 1 1/2 oz. Citron
• 1/2 oz. Triple Sec
• 1/4 oz. Black Raspberry Liqueur
• Shake with ice and strain into chilled shot glass

PUSSER'S PAIN KILLER

• 1 1/2 oz. Pusser's Rum
• 1 oz. Creme de Coconut
• 1 oz. Pineapple Juice
• 1 oz. O.J.
• Serve on top of crushed ice

QUAALUDE

• 1 oz. Vodka
• 1 oz. Frangelico
• 1 oz. Kahlua
• 1 splash milk
• Serve in old-fashioned glass

QUAKER'S COCKTAIL

• 3/4 oz. Light Rum
• 3/4 oz. Brandy
• Juice of 1/4 Lemon
• 2 tsps. Raspberry Syrup
• Shake with ice and strain into cocktail glass

RAIN MAN

• 1 1/4 oz. Bacardi 151
• 3/4 oz. Midori
• 4 oz. O.J.
• Shake and pour into hurricane or parfait glass with ice

RED BARON

• 2 oz. Gin
• 1 oz. Grenadine
• O.J.
• Serve in highball glass
• Garnish with orange slice

RED-HOT PASSION

• 1/2 oz. Bourbon
• 1/2 oz. Amaretto
• 1/2 oz. Southern Comfort
• 1/4 oz. Sloe Gin
• splash Triple Sec
• splash O.J.
• splash Pineapple Juice
• Use parfait or hurricane glass, stir gently
• Garnish with orange

ROOT BEER FLOAT

• 1 1/2 oz. Root Beer Schnapps
• 1 1/2 oz. Diet Coke
• 1 oz. Cream

RUM RUNNER

• 1/2 oz. Blackberry Brandy
• 1 1/2 oz. Bacardi
• 2 oz. Sweet and Sour
• 1/2 oz. Grenadine

RUM TODDY

• 1/2 tsp. Powdered Sugar
• 2 tsp. H2O
• 2 oz. Light or Dark Rum
• Use old-fashioned glass

1. Dissolve sugar in H2O
2. Stir and add rum and a cube of ice
3. Stir again and add a lemon peel

RUSSIAN BEAR

• 1 oz. Vodka
• 1/2 oz. White Creme de Cacao
• Cream
• Ice Cream

RUSSIAN QUAALUDE

• Absolut
• Frangelico
• Bailey's
• Whipped Cream
• Shake and pour over ice

RUSTY NAIL

• 1 1/2 oz. Drambuie
• 1 1/2 oz. Scotch

SALTY DOG

• 1 1/2 oz. Vodka
• Grapefruit Juice
• Salted Rim

SAM-TINI

• 1 1/4 oz. Vodka
• splash Sambuca
• dash Blue Cuacao
• Shake with ice and strain into cocktail glass
• Garnish with twist of orange

SANGRIA

• 1/4 cup Sugar (or to taste)
• 1 cup H2O
• 1 thinly sliced Orange
• 1 thinly sliced Lime
• 1 750-ml bottle Red or Rose Wine
• 6 oz. Sparkling Water
• Other fruits as desired (bananas, strawberries, etc.)

1. Dissolve sugar in H2O in large pitcher.
2. Add fruit and wine and 12 or more ice cubes.
3. Stir until cold.
4. Add sparkling H2O.
5. Serve in red-wine glasses, putting some fruit in each glass.

• Makes 10 servings

SCREAMING ORGASM (shot or cocktail)

• 1/4 Vodka (or 2/3 oz.)
• 1/4 Kahlua (or 2/3 oz.)
• 1/4 Amaretto (or 2/3 oz.)
• 1/4 Bailey's (or 2/3 oz.)
• Shake and pour over ice or into shot glasses

SEA BREEZE

• 1 oz. Vodka
• Grapefruit Juice (use Pineapple Juice for Bay Breeze)
• Cranberry Juice

SEWER WATER

• 1 oz. Bacardi 151
• 1/2 oz. Gin
• 3/4 oz. Midori
• Lime Juice
• Grenadine
• In hurricane or parfait glass

1. Splash some grenadine
2. Add ice
3. Add rum
4. Add gin
5. Add Midori
6. Fill with pineapple juice
7. Float lime juice on top.

SEX ON THE BEACH

• 1/2 oz. Peach Schnapps
• 1 oz. Vodka
• O.J.
• Cranberry Juice

SIBERIAN SLEIGHRIDE

• 1 1/4 oz. Vodka
• 3/4 oz White Creme de Cacao
• 1/2 oz. White Creme de Menthe
• 3 oz. Cream
• Shake with ice and strain into snifter.
• Sprinkle with chocolate shavings.

SILVER SPIDER (shot)

• 1/2 oz. Vodka
• 1/2 oz. Rum
• 1/2 oz. Tequila
• 1/2 oz. White Creme de Menthe
• Stir with ice and strain into shot glass

SIMPLE SYRUP (old fashioned mix)

• 3 bottles Bitters (16 oz. each)
• 8 cups sugar
• Fill to top with hot H2O
• (use 5 gallon bucket)

SINGAPORE COLLINS

• 2 oz. V.O.
• 2 tsp. Sugar
• 1/2 oz. Lime Juice
• Club Soda Shake V.O., sugar, and lime with ice, strain over crushed ice in a tall 12-14 oz. glass.
• Fill with soda, garnish with lime slice.

SINGAPORE SLING

• 1 1/2 oz. Gin
• 1/2 oz. Cherry Brandy
• 2 oz. Sweet and Sour
• 1/2 oz. Grenadine

SLIPPERY NIPPLE (shot)

• 2/3 Dr. McGillicutty's
• 1/2 Bailey's

SOMBRERO MEXICALI

• 3/4 oz. Tequila
• 3/4 oz. Coffee Brandy
• 1 oz. Heavy Cream

SONIC BLASTER

• 1/2 oz. Vodka
• 1/2 oz. Light Rum
• 1/2 oz. Banana Liqueur
• 1 oz. Pineapple Juice
• 1 oz. Cranberry Juice
• 1 oz. O.J.

SOUR BAR IN A JUG

• 1 bottle (750-ml) Seagram's 7
• 12 oz. Frozen Lemonade Concentrate
• 3 cups H2O
• Combine in 1/2 gallon container, cap and carry in a cooler

SPANISH COFFEE

• 1 oz. Tia Maria
• Fill with Coffee
• Top with Whipped Cream
• Served in snifter with melted sugar on rim

STARS AND STRIPES

• 1/3 oz. Grenadine
• 1/3 oz. Heavy Cream
• 1/3 oz. Blue Curacao
• Pour carefully, in order given, in cordial glass, so that each ingredient floats on preceding one.

STALACTITE

• 1 1/8 oz. Sambuca
• 1/4 oz. Bailey's
• 1/4 oz. Black Raspberry Liqueur

1. Pour sambuca into cordial glass
2. Float Bailey's on top of sambuca
3. Carefully pour black raspberry liqueur, drop by drop, as top layer

• The raspberry will pull the Bailey's through the sambuca and will settle on bottom.

STINGER

• 1 1/2 oz. Brandy
• 1 1/2 oz. White Creme de Menthe

STILETTO

• Juice of 1/2 Lemon
• 1 1/2 tsps. Amaretto
• 1 1/2 oz. Bourbon or Blended Whiskey
• Serve in old-fashioned glass

SUMMER HUMMER

• 1 1/2 oz. Lime Vodka
• Lemonade
• O.J.
• 7up

SUNBURN (Absolut Sunburn)

• 1 1/2 oz. Malibu
• 1/2 oz. Absolut Kurant
• Fill almost with 7up
• Color with Cranberry Juice
• Garnish with Lime wedge

SUNSET STRIP

• 1/2 oz. Rum
• 1/2 oz. Gin
• 1/2 oz. Vodka
• Fill with 7up and O.J.
• Top with Triple Sec and Grenadine

SWEET PATOOTIE COCKTAIL

• 1 oz. Gin
• 1/2 oz. Triple Sec
• 1 tbsp. O.J.
• Shake and strain into cocktail glass

MAIN|GLASSWARE|A-G|H-N|T-Z|REFERENCES

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pages last updated on 23 April 1998
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