SWANKY ORIGINALS
2 oz. amaretto
Diet cola
Pour amaretto over ice in a highball glass and fill with diet cola. (Note: regular cola may be used, but tends to make the drink too sweet for most palates).
2 oz. gin
1 oz. white crème de cacao
1 oz. light cream
Shake with ice and strain into cocktail glass. Serve with a sprinkle of nutmeg.
VARIATIONS: Replace gin with brandy for a Brandy Alexander; replace crème de cacao with green crème de menthe for an Alexander’s Sister.
1/4 oz. white crème de cacao
1/4 oz. sloe gin
1/4 oz. brandy
1/4 oz. light cream
In a pousse-café glass, pour the ingredients slowly, in the order listed, so that one layer floats upon another and serve carefully.
1/2 oz. dark rum
1/2 oz. coconut liqueur
1/4 oz. 151-proof rum
1/4 oz. coffee liqueur
Juice of 1/2 lemon
4 oz. pineapple juice
Blend and pour over ice in a highball glass. Garnish with a strawberry or cherry and serve.
2 oz. vodka
1 oz. coffee liqueur
Pour over ice in a cocktail glass.
VARIATIONS: Add milk or cream for a White Russian; add a dash of lemon juice and serve with a lemon twist for a Black Magic.
5 oz. chilled champagne
5 oz. chilled stout
Pour very slowly and simultaneously into a champagne flute or tall glass.
1 1/2 oz. vodka
3 oz. tomato juice
1 dash lemon juice
1/2 tsp. Worcestershire sauce
2-3 drops Tabasco sauce
Pepper and salt
Shake all over ice and strain over ice into an old-fashioned glass. A wedge of lime or stick of celery may be used for garnish, and enjoy.
1 oz. light rum
1 oz. blue curaçao
2 oz. pineapple juice
1 oz. cream of coconut
Blend everything with 1 cup ice at high speed. Serve in a highball glass with a cherry and pineapple slice.
1 1/2 oz. gin
3/4 oz. blue curaçao
Blend over ice and strain into a cocktail glass. Serve with a lemon twist.
BRANDY ALEXANDER
(see Alexander)
1 1/2 oz. vodka
3 oz. cranberry juice
Pour into a highball over ice and mix well. Serve with a slice of lime.
2 1/2 oz. vodka
1/2 oz. cranberry juice
Cointreau
Lime Juice
Shake the vodka, cranberry, a splash of Cointreau and a splash of lime juice over ice. Strain into a cocktail glass and serve with a wedge of lime.
1 1/2 oz. vanilla liqueur
1 1/2 oz. milk
3 oz. orange juice
Mix in a highball over ice.
2 oz. light rum
1/2 lime
Cola
Squeeze the lime into a highball. drop in the rind, add a few ice cubes and the rum, and top off with cola. Toss in a swizzle stick and serve.
1 1/2 oz. light rum
Juice of 1 lime
1 tsp. powdered sugar
Shake with ice and strain into cocktail glass.
VARIATIONS: Replace sugar with a splash of grenadine for a Pink Daiquiri; blend with plenty of ice for a Frozen Daiquiri.
1 oz. light rum
1/2 oz. strawberry schnapps
1 oz. lime juice
1 tsp. powdered sugar
1 oz. strawberries
Shake with ice and strain into cocktail glass.
VARIATIONS: Blend with plenty of ice for a Frozen Strawberry Daiquiri.
1/2 oz. brandy
1/2 oz. apple brandy
1/2 oz. triple sec
Shake with ice and strain into a cocktail glass to serve.
1 oz. Dubonnet
1 oz. gin
Blend and serve with a lemon twist.
1 750-mL bottle of cognac
1 1/2 qt. whole milk
1 pt. whipped heavy cream
1 doz. eggs, separated
1 c. sugar
Nutmeg
In a punch bowl beat the egg yolks well, slowly adding the sugar. Add the milk and cream, then the cognac. Refrigerate until well-chilled.
When ready to serve, whip the egg whites until they are stiff, and fold into the egg nog. Sprinkle with nutmeg and enjoy.
2 oz. gin
Triple sec
Shake gin and a dash of triple sec with ice.. Strain into an old-fashioned glass with ice.
2 oz. brandy (gin may be substituted)
1 oz. lemon juice
1 tsp. sugar syrup
Chilled champagne
Shake the first three ingredients with crushed ice and pour into a highball (including the ice). Top off with champagne and stir just enough to blend.
2 oz. curaçao
3 oz. orange juice
3 oz. cranberry juice
Mix juices and add curaçao, in a highball over ice.
3 oz. peach schnapps
3 oz. orange juice
Combine and pour over ice into a highball glass. Serve with a slice of orange.
1 1/2 oz. gin (or vodka)
1 oz. lime juice
1 tsp. powdered sugar
Shake with ice and strain into cocktail glass with a slice of lime to garnish.
2 oz. gin
Tonic
Pour gin over ice in a highball and add tonic to fill. Stir and serve with a lemon twist.
2 oz. gin
Juice of 1/2 lemon
1 tsp. powdered sugar
Seltzer
Shake with ice. Pour over two ice cubes in a highball and top off with seltzer.
1 oz. white crème de cacao
1 oz. green crème de menthe
3/4 oz. fresh cream
Shake with crushed ice (or prepare in blender) and pour into glass, making sure that the drink is thoroughly chilled.
1 oz. vodka
1/2 oz. Galliano
4 oz. orange juice
Blend vodka and juice in a highball over ice and carefully float the Galliano on top.
3 parts gold label rum
1 part sherry
4 dashes lemon juice per drink
Blend and serve garnished with an orange peel.
1 1/2 oz. scotch, bourbon, brandy, rum, or rye
1 1/2 oz. sweetened lemon or lime juice
Club soda
Pour liquor and juice into a highball over ice, and top off with soda. Serve with garnish and a straw.
2 oz. light or dark rum
1 lump sugar
Put the lump of sugar into a coffee cup and fill two-thirds with boiling water. Add the rum, stir well, and serve with lemon slice and sprinkle of nutmeg.
1 1/2 oz. Irish whiskey
Black coffee
Sugar
Whipped cream
Rim a stemmed glass or cup with sugar. First add the whiskey, then top with coffee. Sweeten if desired, and top with a dollop of whipped cream.
1/2 oz. crème de banana
1/2 oz. white crème de cacao
1/2 oz. light rum
1 oz. half-and-half
2 scoops vanilla ice cream
1 banana
Prepare in blender and serve in a large brandy snifter, garnished with banana slices, a strawberry, and a dash of nutmeg.
1 oz. triple sec
1 oz. vodka
1 oz. lime juice
Blend well and serve in a cocktail glass with ice.
White wine
Crème de cassis
Add a splash of cassis to the white wine and serve in an old-fashioned glass.
VARIATIONS: Use champagne instead of wine and serve in a champagne flute for a Kir Royale
1 1/2 oz. blended whiskey
1/2 oz. sweet vermouth
Stir with ice and strain into a cocktail glass with a cherry to garnish.
1 1/2 oz. tequila
1/2 oz. triple sec
1 oz. lemon or lime juice
Rub the rim of a margarita or cocktail glass with lemon or lime and dip in salt. Shake all ingredients with ice and strain into glass. Garnish with lemon or lime.
VARIATIONS: Bend with 1 cup of ice for a Frozen Margarita; replace 1/2 oz. of the tequila with strawberry schnapps and add 1 oz. of strawberries for a Strawberry Margarita.
2 oz. gin (or vodka)
1/2 oz. dry vermouth
Stir over ice in a mixing glass and strain into a cocktail glass. Serve with an olive, onion, or lemon twist.
1 oz. melon liqueur
1 oz. vodka
2 oz. pineapple juice
Blend and pour over ice into a highball. Serve with an orange or pineapple garnish.
Chilled champagne
Orange juice
Combine equal amounts in a champagne flute.
2 1/2 oz. bourbon
4 sprigs of fresh mint
2 tsp. water
1 tsp. powdered sugar
Use a highball if you don’t have a silver mug or julep cup. Muddle the mint with the water and sugar, then fill with plenty of ice and add the bourbon. Garnish with another sprig of mint and serve with straws.
VARIATIONS: For a true, Southern-style julep, omit the mint from the preparation but use 5 or 6 to garnish the drink; then serve with short straws so the drinker’s nose will be buried in the mint garnish while sipping.
3/4 oz. gin
3/4 oz. Campari
3/4 oz. vermouth
Blend over ice and serve strained in a cocktail glass or on-the rocks in an old-fashioned, with a lemon twist. Seltzer may be added as well, if desired.
1 oz. white crème de cacao
1 oz. Kahlua
2 oz. milk
1 scoop chocolate ice cream
Blend and serve in a highball or decorative glass with a straw.
VARIATION: Use vanilla ice cream and add a chunk of chocolate before blending
3 oz. rum
3 tbs. cream of coconut or coconut milk
3 tbs. crushed pineapple
Blend with 2 cups ice at high speed just until blended. Strain into a highball glass and serve with cherry and orange garnish.
1 1/2 oz. gin
1 tsp. light cream
1 tsp. grenadine
1 egg white
Shake together and strain into a cocktail glass.
1 oz. crème de noyaux
1 tbs. white crème de cacao
1 tbs. light cream
Shake with ice and strain into a cocktail glass.
Grenadine
Yellow chartreuse
Crème de cassis
White crème de menthe
Green chartreuse
Brandy
In a pousse-café glass, carefully layer ingredients in the order listed and serve.
VARIATIONS: for a Stars and Stripes, layer equal amounts of grenadine, heavy cream, and blue curaçao (in that order); for a Pousse l’Amour, layer maraschino, 1 egg yolk, Benedictine, and brandy.
2 parts Grand Marnier
2 parts gin
1 part lemon juice
1 part orange juice
Mix over ice in a shaker, strain into a martini glass, and serve with an orange peel.
3/4 oz. scotch
1/4 oz Drambuie
Pour scotch over ice in an old-fashioned glass. Float the Drambuie on top and serve.
1 oz. gin (or vodka)
4 oz. grapefruit juice
Blend and pour over ice in an old-fashioned glass with a salted rim.
1 750-mL bottle of red wine
1/4 c. sugar
1 c. water
6 oz. seltzer
1 orange, 1 lime, and 1 apple, all thinly sliced
Other fruits to taste
In a large pitcher, dissolve sugar in water. Add wine, fruit, and plenty of ice. Stir well and add the seltzer. Serve in red wine glasses, making sure everyone gets some slices of fruit.
2 oz. vodka
Orange juice
Pour vodka over ice into a highball glass and fill with juice. Stir.
2 oz. gin
1/2 oz. cherry brandy
Juice of 1/2 lemon
1 tsp. powdered sugar
Seltzer
Shake gin with lemon and sugar over ice and strain over ice in a highball. Top off with seltzer and float the brandy on top. Garnish with fruit and straws.
2 oz. tequila
3/4 oz. grenadine
4 oz. orange juice
Blend tequila and juice over ice and strain into a highball. Add ice and pour grenadine in slowly, allowing to settle before serving.
1 oz. amaretto
1 1/2 oz. coffee liqueur
1 1/2 oz. cream or milk
Blend over ice into an old fashioned glass.
1 3/4 oz. light rum
1/2 oz. brandy
1 egg, separated
Hot milk
Powdered sugar
Baking soda
Prepare the batter: beat the egg white and yolk separately and thoroughly, and then combine the two. Add just enough sugar to stiffen. Add a pinch of baking soda and 1/4 oz. of the rum, and then a little more sugar.
In a hot mug, combine 1 tbs. of the batter with 3 tbs. of hot milk. Add the remaining rum and then more milk, until the mug is nearly full. Top with the brandy and a sprinkle of nutmeg.
2 oz. gin
1 tsp. powdered sugar
Juice of 1/2 lemon
Shake with ice and strain into a highball glass over ice. Top off with club soda and stir. Garnish with lemon or orange slice, a cherry, and a straw.
VARIATIONS: Replace gin with vodka for a Vodka Collins.
2 oz. blended whiskey
Juice of 1/2 lemon
1 tsp. grenadine
1 tsp. powdered sugar
Shake all ingredients with ice and strain into a red wine glass filled with crushed ice. Garnish with citrus slices and a cherry and serve.
2 oz. blended whiskey
Juice of 1/2 lemon
1/2 tsp. powdered sugar
Shake with ice and strain into sour glass. Garnish with half a lemon slice and a cherry.
1 1/2 oz. tropical fruit liqueur
1 1/2 oz. vodka
3 1/2 oz. cranberry juice
Blend and pour over ice into a highball glass. Serve with a fruity garnish.
1 oz. Jamaica rum
1 oz. white label rum
2 oz. gold label rum
2 tsp. apricot brandy
1 oz. lime juice
3/4 oz. unsweetened pineapple juice
3/4 oz. papaya juice
1 tsp. powdered sugar
151-proof rum
Shake all ingredients but 151-proof rum with ice and serve (without straining) in a zombie glass (12 oz. or more!). Carefully float a splash of 151-proof rum on top, and garnish with a sprig of mint and a toothpick stabbed with a green cherry, a pineapple chunk, and a red cherry. Sprinkle with powdered sugar, and serve.
2 oz. white crème de cacao
2 oz. milk
1 scoop vanilla ice cream
5 (or so) Oreo cookies
Blend and serve in a highball or decorative glass with a straw.
Try to have the following tools on hand when entertaining:
Can opener
Bottle opener
Corkscrew
Sharp paring knife
Stirring implements
Shaker
Strainer
Mortar and pestle
Pitcher
Fruit juicer
Jigger measure
Measuring spoons
Measuring cups
While countless types of glasses are necessary, the following assortment should suit almost every drink and occasion:
Highball
Old-fashioned
Red wine
White wine
Snifter
Cocktail (martini)
Sour
Irish coffee
Shot
The bar you amass will reflect the tastes of your friends; but at the very least, you should have on hand:
Gin
Vodka
Light & dark rums
Scotch
Tequila
Bourbon
Brandy
Port
Sherry
Vermouth (sweet and dry)
Assorted red and white wines
Pony or Shot = 1 oz.
Jigger = 1.5 oz.
Cocktail = 2-3.5 oz.
Highball = 8 oz.
Collins = 10-12 oz.
Zombie = 12+ oz.
Pint = 16 oz.
Fifth = 25.6 oz.
Quart = 32 oz.
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