Acapulco Sunrise Cocktail
Recipe
1 Servings
1/4 c Tequila
1 tb Lime juice
1 tb Curacao
1 ts Creme de cassis
1 c Club soda
Lime slice to garnish
Into a cocktail shaker, pour tequila, lime juice, curacao, creme de cassis,
and plenty of crushed ice. Shake until well combined. Get a tall cocktail glass
and fill it halfway with ice. Strain drink into the glass. Pour some soda on
top. Stir and garnish with the slice of lime.
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Apple
Ice Cocktail Recipe
Yield: 4 Servings
1 pk Stouffer's escalloped apples
2 1/2 tb Grenadine syrup
1 ts Lemon juice
12 Ice cubes
1/2 c Rum
1/2 c Orange juice
Empty apples into blender; add ice cubes, orange juice, grenadine, lemon
juice and rum. Blend on high speed for 1-2 minutes. Pour apple mixture into
chilled glasses.
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Apple
Blossom Cocktail Recipe
Yield: 2 Servings
2 oz Gin
1 oz Orange Juice
2 ds Calvados
Shake together and pour over ice.
Island
Hummer Cocktail Recipe
Yield: 2 Servings
1 oz Creme de menthe
1 oz Brandy
2 Scoops vanilla ice cream
Soften the ice cream a little before adding to other ingredients. Blend
until creamy and enjoy. Mix all ingredients together.
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Banana
Daiquiri Cocktail Recipe
Yield: 2 Servings
1 Whole Banana -- cut-up
1 1/2 oz Light rum
1 1/2 oz Banana Liqueur
1 tb Lemon Juice
2 ts Superfine Sugar
6 Ice Cubes
2 sl Banana
Place banana, rum, banana liqueur, lemon juice, sugar and ice cubes in food
processor or blender. Process until ice is crushed and banana is smooth. Pour
into 2 stemmed glasses. Garnish each with banana slice.
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The Lime
Daiquiri Cocktail Recipe
Yield: 1 Servings
1/2 Lime, juice of - OR - 1/4 Lemon, juice of
2 oz Light rum
Sugar to taste if desired
Shake thoroughly with cracked ice until the shaker frosts.
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Strawberry Daiquiri Cocktail
Recipe
Yield: 6 Servings
1 cn Small limeaid
1 pk Frozen strawberries
1 qt Seven-up
1 qt Rum
Ice
Put 1 can Limeade, 1 can 7 UP, Rum, strawberries and ice into blender. Blend
all ingedients together. Makes one batch. For weaker drinks use only 1/3 can of
Limeade, 1/2 qt of Rum, 1 can 7UP, 2/3 box of strawberries and lots of ice.
Again, blend in blender. This recipe can be doubled or tripled or ...........
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Grand
Margarita Cocktail Recipe
Yield: 1 Servings
1 oz Premium Quality Tequila
1 oz Grand Marnier
1 oz Lime juice -fresh squeeze
Sugar to taste
Add all ingredients to blender with crushed ice. Serve in frosted glass.
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Mango
Key Lime Margarita Cocktail Recipe
Yield: 2 Servings
2 oz Tequila
1 oz Cointreau
1/4 Fresh mango; peeled and -chopped
1/2 c Fresh orange juice
1/2 Key or mexican lime; juice
1 c Ice; crushed
2 sl Key or mexican lime -(garnish)
Combine tequila, Cointreau, mango, orange juice, lime juice and ice in a
blender and blend until slushy. Serve in large martini glasses. Garnish with
lime slices.
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Martini
Cocktail Recipe
Yield: 1 Servings
1 1/2 oz Gin
1/2 oz Dry vermouth
1/2 oz Sweet vermouth
Stir vermouth and gin over ice cubes in a mixing glass. Strain into cocktail
glass. Serve with a twist of lemon peel or olive, if desired.
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Mexican
Sunrise Cocktail Recipe
1 cn Orange juice concentrate
1 cn Lemonade concentrate
1 cn Limeade concentrate
9 c Water
2/3 c Tequila
1 cn Ginger ale (12 oz.)
Grenadine syrup (optional)
Lime slices; for garnish
Ice cubes
Put frozen juices in a medium-size large pitcher. Stir in water. Add
tequila, ginger ale, and if desired, about 1/4 cup grenadine. Add ice; stir
again. Garnish with lime slices.
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Mint
Julep Cocktail Recipe
Yield: 1 Servings
4 Mint sprigs
1 ts Powdered Sugar
2 ts -Water 2 1/2 oz Bourbon Whiskey
Into a sliver mug or a 12 oz. Tom Collins glass put: the mint, powdered
sugar, and water. Fill the glass with shaved ice, add the whiskey and stir
gently until glass is frosted. Decorate with slice of orange, lemon, pineapple
and a cherry. Insert 5 or 6 sprigs of mint on top. Serve with straws.
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Sangria
Blush Recipe
Yield: 8 Servings
1 c Orange juice
1/2 c Sugar 1 Bottle (1.5 liters) white Zinfandel wine
1/4 c Lime juice
1 Orange [thinly sliced- -and seeded]
1 Lime [thinly sliced and- -seeded]
20 Ice cubes
Combine the orange juice and the sugar in a small pan and cook over med.
heat, stirring occasionally, until sugar is dissolved, then pour into 2 qt
container with tight fitting lid. Add the fruit wine and lime juice, cover and
refrigerate for 2 hours for the flavors to blend. Place ice cubes in a small
punch bowl or large pitcher and pour the wine mixture over the ice.
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The
Zombie Cocktail Recipe
Yield: 1 Servings
1 oz dark rum
1 oz light rum
1 oz apricot brandy
1/2 oz lemon juice
1/2 oz pineapple juice
1/2 oz orange juice
Place ingredients in a blender with ice and blend until smooth. Pour into a
large goblet or tankard and top with crushed ice. Decorate with slices of
pineapple, orange, lemon, lime and a marachino cherry.
