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TEQUILA FROST

• 1 1/4 oz. Tequila
• 1 1/4 oz. Pineapple Juice
• 1 1/4 oz. Grapefruit Juice
• 1/2 oz. Honey
• 1/2 oz. Grenadine
• 2 oz. Ice Cream
• Blend, pour into parfait glass
• Garnish with orange and cherry

TEQUILA SUNRISE

• 1 1/2 oz. Tequila
• Fill with O.J.
• Top with grenadine, so it "bleeds" down through O.J., appearing like a sunset

TERMINATOR

• 1/2 oz. Kahlua
• 1/2 oz. Bailey's
• 1/2 oz. Sambuca
• 1/2 oz. Grand Marnier
• 1/2 oz. Vodka
• In cordial glass, pour carefully in order, to layer

THE BRASS FIDDLE

• 2 oz. Peach Schnapps
• 3/4 oz. Jack Daniels
• 2 oz. Pineapple Juice
• 1 oz. O.J.
• 1 oz. Grenadine
• Swirl grenadine in parfait glass, blend other four, pour into glass
• Garnish with pineapple slice and a cherry

TIJUANA TAXI

• 2 oz. Cuervo Gold
• 1 oz. Blue Cuacao
• 1 oz. Tropical Fruit Schnapps
• 7up
• Serve in large highball glass
• Garnish with orange and cherry

TOASTED ALMOND

• 3/4 oz. Frangelico
• 3/4 oz. Kahlua
• Cream
• Serve in snifter or rocks glass

TOM AND JERRY

• Large scoop of Tom and Jerry mix (no, I don't know how to make it)
• 3/4 oz. Rum
• 3/4 oz. Brandy
• hot H2O
• Pour into clear coffee mug and top with nutmeg

TOMBOY

• 1/2 cup chilled Tomato Juice
• 1/2 cup cold Beer
• Pour tomato juice into highball glass, add beer

TOOTIE ROLL (shot)

• 1 1/2 oz. Dark Creme de Cacao
• 1/2 oz. O.J.
• Shake and pour into shot glasses

TWIN PEACH

• 2 oz. Peach Schnapps
• Cranberry Juice
• Serve in highball glass
• Garnish with orange or peach slice

UNFUZZY NAVEL

• 3 oz. Peach Nectar
• 1 tbsp. Lemon Juice
• 3 oz. O.J.
• dash Grenadine
• Shake with ice, strain into red-wine glass
• Garnish with orange slice

UNION JACK

• 1 1/2 oz Myer's
• 1 oz. Applejack
• 2 oz. Sweetened Lemon Juice
• 1 tsp. Grenadine
• Shake all but grenadine, strain into chilled wine glass
• Float grenadine on top

UNION JACK COCKTAIL

• 3/4 oz. Sloe Gin
• 1 1/2 oz. Gin
• 1/2 tsp. Grenadine
• Shake with ice and strain into cocktail glass

VALENCIA

• 1 oz. Apricot Brandy
• 1 oz. Seagram's 7
• 1 oz. O.J.
• dash Bitters
• Shake and strain over ice in old-fashioned glass

VELVET GLOVE

• 1 1/2 oz. Frangelico
• 1 1/2 oz. Bailey's
• Serve on rocks

VELVET HAMMER

• Triple Sec (or Cointreau)
• White Creme de Cacao
• Ice Cream

VELVET HAMMER

• 1 1/2 oz. Vodka
• 1 tbsp. White Creme de Cacao
• 1 tbsp. Light Cream
• Shake with ice and strain into glass

VELVET PEACH HAMMER

• 1 3/4 oz. Vodka
• 3/4 oz. Peach Schnapps
• 1 splash Sweet and Sour
• Garnish with fresh peach

VULCAN MIND PROBE

• 1/2 oz. Lime Vodka
• 1/2 oz. Gin
• O.J.
• 7up
• Serve in old-fashioned glass

WALTERS

• 1 1/2 oz. Scotch
• 1 tbsp. O.J.
• 1 tbsp. Lemon Juice
• Shake and pour into cocktail glass

WARSAW COCKTAIL

• 1 1/2 oz. Vodka
• 1/2 oz. Blackberry Brandy
• 1/2 oz. Dry Vermouth
• 1 tsp. Lemon Juice
• Shake and pour into cocktail glass

WET PINK JUICY HOLE

• 1 oz. Vodka
• 1/2 oz. Lemosa
• 1 oz. 7up
• 1 oz. Grenadine
• Top with 1 oz. Kirschwassar

WHAT THE HELL

• 1 oz. Gin
• 1 oz. Dry Vermouth
• 1 oz. Apricot Brandy
• dash Lemon Juice
• Serve in old-fashioned glass

WHIP COCKTAIL

• 1/2 oz. Dry Vermouth
• 1/2 oz. Sweet Vermouth
• 1 1/2 oz. Brandy
• 1/4 tsp. Anisette
• 1 tsp. Triple Sec
• Shake and serve in cocktail glass

WHITE DOVE

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

WHITE LION COCKTAIL

• Juice of 1/2 Lemon
• 1 tsp. Powdered Sugar
• 2 dashes Bitters
• 1/2 tsp. Grenadine
• 1 1/2 oz. Light Rum
• Shake and serve in cocktail glass

WHITE RUSSIAN

• 1 1/2 oz. Vodka
• 1 1/2 oz. Kahlua
• 1/2 oz. Cream

WHITE SHADOW

• 1 oz. Seagram's 7
• 1 oz. Abisante
• 1 oz. Cream
• Serve in cocktail glass
• Top with nutmeg

WHY NOT?

• 1 oz. Gin
• 1 oz. Apricot Brandy
• 1/2 oz. Dry Vermouth
• 1 dash Lemon Juice
• Shake and serve in cocktail glass

WIDOW'S KISS

• 1 oz. Brandy
• 1/2 oz. Chartreuse (Yellow)
• 1/2 oz. Benedictine
• 1 dash Bitters
• Shake and serve in cocktail glass

WIKI WAKI WOO

• 1/2 oz. Vodka
• 1/2 oz. Rum
• 1/2 oz. Bacardi 151
• 1/2 oz. Tequila
• 1/2 oz. Triple Sec
• 1 oz. Amaretto
• 1 oz. O.J.
• 1 oz. Pineapple Juice
• 1 oz. Cranberry Juice
• Serve in hurricane or parfait glass
• Garnish with orange and cherry

WILL ROGERS

• 1 1/2 oz. Gin
• 1 tbsp. O.J.
• 1/2 oz. Dry Vermouth
• 1 dash Triple Sec
• Shake and serve in cocktail glass

XYLOPHONE

• 1 oz. Tequila
• 1/2 oz. White Creme de Cacao
• 1/2 oz. Sugar Syrup
• 1 oz. Cream
• 1/2 cup Crushed Ice

1. Blend at low for 1 min
2. Pour into wine glass
3. Top with Marashino cherry

X.Y.Z. COCKTAIL

• 1 tbsp. Lemon Juice
• 1/2 oz. Triple Sec
• 1 oz. Light Rum
• Shake and serve in cocktail glass

YELLOW BIRD

• 1 oz. Rum
• 1/2 oz. Triple Sec
• 2 oz. O.J.
• Top with Galliano

YOLANDA

• 1/2 oz. Brandy
• 1/2 oz. Gin
• 1/2 oz. Anisette
• 1 oz. Sweet Vermouth
• 1 dash Grenadine
• Shake and serve in cocktail glass
• Garnish with orange twist

ZERO MINT JULEP

• 1/2 oz. Green Creme de Menthe
• 1 1/2 oz. Bourbon

1. Pour Creme de Menthe over ice in old-fashioned glass
2. Place in freezer until glass frosts over
3. Add bourbon
4. Stir gently
5. Garnish with mint sprig

ZERO MIST

• 2 oz. Creme de Menthe
• 1 oz. H2O
• Chill liquor and H2O in freezer for 2 hrs or more (doesn't need to be frozen)
• Serve in cocktail glass

ZOMBIE

• 2 oz. Myer's
• 1/2 oz. Apricot Brandy
• 2 oz. Pineapple Juice
• 1 oz. Sweet and Sour
• 1 oz. O.J.

ZOMBIE

• 1 oz. Pineapple Juice
• Juice of 1 Lime
• Juice of 1 small Orange
• 1 tsp. Powdered Sugar
• 1/2 oz. Apricot Brandy
• 2 1/2 oz. Light Rum
• 1 oz. Appleton Estates Rum (Myer's Rum)
• 1 oz. Passion Fruit Syrup (if available)
• 1/2 oz. Bacardi 151

1. Blend all except Bacardi 151 at low speed for 1 min.
2. Strain into frosted highball glass.
3. Garnish with stick of pineapple and one green and one red cherry.
4. Carefully float 151 and top with sprig of fresh mint dipped in powdered sugar.
5. Serve with straw
6. (Light for extra excitement)

ZOMBIE

• 2 oz. Myer's
• 1/2 oz. Apricot Brandy
• 1/2 oz. Pineapple Juice
• 1/2 oz. Papaya Nectar
• 1/2 oz. Lime Juice
• 1/2 tsp. Sugar
• Shake and pour unstrained into tall glass
• Garnish with pineapple stick and Marashino cherry

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pages last updated on 23 April 1998
dauthus@innocent.com