COCKTAILS FOR YOU
Here are a collection of classic cocktails, party punches, ice cream drinks, brunch beverages and a couple of new favorites that will help to whet your guests whistles.
Although there are thousands of alcoholic drinks served each day, there are just a few that over time have become classics. These are the drinks that every bartender has to know. They are what makes a party extra special and add just the right touch to any event.
Here are the most important recipes you should have in your arsenal. These recipes should be followed exactly by the beginner.
Mix 1 ounce each of creme de cacoa and brandy. Add a splash of cream (more to taste). Pour into a stemmed glass and embellish with nutmeg.
Hot Buttered Rum
Twist a strip of lemon into a coffee mug, then drop in the peel and a clove. Pour in 2 ounces of rum and fill almost to the top with hot cider. Top with a pat of butter and add a cinnamon stick.
In a martini pitcher filled with a few ice cubes, stir in 1 1/2 ounces of vodka with 1/2 teaspoon of dry vermouth and 1/2 ounce of cranberry juice. Stir, strain, and pour into a martini glass.
In a pitcher or shaker, combine 4 parts Absolut Citron Vodka with 2 parts each of cranberry juice and triple sec (or Cointreau) and 1 part lime juice. Shake, strain, and pour into martini or cocktail glass. Garnish with lime wedge.
Long Island Iced Tea
In a shaker, add 3/4 ounce each of rum, gin, vodka, tequila, triple sec, and sour mix. Shake. Pour into tall, ice-filled glass. Add a splash of cola. Garnish with a lemon wedge.
Combine 1 1/2 ounces of rye with 3/4 ounce of sweet vermouth. Add a dash of Angostura bitters. Pour ingredients in an ice-filled glass. Stir. Strain the drink into a chilled manhattan or a rocks glass, and keep the ice in the shaker. Garnish with a maraschino cherry.
Take 2 sprigs of mint, [1/4] cup of water, and 1 teaspoon of powdered sugar. Muddle the ingredients with a mortar and pestle or emulsify in a blender for a few seconds. Pour over crushed ice. Add 3 ounces of bourbon. Stir, strain, and pour into a tall glass. Garnish with a sprig of mint.
In an ice-filled rocks glass, pour 2 ounces of bourbon. Add a splash of simple syrup, Angostura bitters, and club soda, stir, and serve.
Combine 1 1/2 ounces of Scotch with 1/2 ounce of sweet vermouth and a dash of bitters, if desired. Pour over ice in a rocks glass. Garnish with a skewered cherry or orange twist.
In a rocks glass, pour 1 ounce each of Scotch and Drambuie over ice.
There are a number of Collins recipes--Vodka Collins and Rum Collins are two. However, here are the basic ingredients for the more popular...
Mix 1 1/2 ounces of gin with 1/2 teaspoon of powdered sugar (or more for a sweeter Collins) and the juice of 1/2 a lemon with a splash of club soda or seltzer in a tall, ice-filled glass. If you'd like, dress up the drink with maraschino cherries.
Combine 2 ounces of vodka with a
splash of dry vermouth.
Pour over a handful of ice in a martini shaker or pitcher. Gently stir. Put strainer over shaker and pour into a chilled martini glass. Garnish with a green olive on a toothpick or spear.
Combine 2 ounces of blended whiskey to the juice of 1/2 a lemon and 1/2 teaspoon of powdered sugar into an ice-filled shaker. Shake, strain, and pour into a sour glass or champagne flute. You also can pour over ice in a rocks glass. Garnish with a slice of lemon speared onto a skewer and topped with a maraschino cherry.
While there are many of us who can barely get down a cup of coffee for breakfast, we will often welcome some of the more potent eye-openers usually offered at a brunch. They're the beverages of choice for a breakfast or brunch buffet.
Combine 6 ounces of tomato juice with 1-1/2 ounces vodka. Add a dash of Tabasco sauce, salt, pepper, Worcestershire, and the juice from a wedge of lime. Pour over ice in a tall glass. Garnish with celery.
In a tall, ice-filled pitcher, add 1 1/2 ounces of gin for each serving. Fill the rest of the pitcher with orange juice and stir.
A summer favorite or for a party where you want to give your guests a taste of the tropics, these drinks go down easily but pack a punch.
In a large ice filled shaker, combine 1 jigger of coconut rum with a [½] ounce of triple sec. Add a splash of orange and pineapple juice, cre[ag]me de coconut, and grenadine for color. Shake and pour into a tall glass and decorate the glass with an orange wedge.
Blend 1 ounce of light rum with 3/4 ounce of cre[ag]me de banana. Add a splash of sour mix, a dash of simple syrup, and one peeled banana. Put into a blender with a handful or two of crushed ice. Blend until thickened. Garnish with a fresh fruit skewer.
In a blender, pour 1 ounce of light rum with 1/2 ounce each of cre[ag]me de banana and blackberry brandy over a handful of crushed ice. Add a splash of orange and pineapple juice and a dash of grenadine. Mix until the drink is slushy. Pour into a tall glass and garnish with an orange slice.
Popping the cork on a champagne bottle has long been the symbol of celebration. However, when you want to use the sparkling wine in mixed drinks or when you have a less expensive bottle that could use a little help from mixers, here are some you can try.
Mix chilled champagne with a dash each of bitters and simple syrup. Pour into a champagne flute. Garnish with a lemon twist.
In a champagne flute, pour 3/4 ounce of créme de cassis. Fill the rest of the glass with champagne. Add a lemon twist.
In a champagne flute, fill a quarter of the way with orange juice and top with chilled champagne.
Mocktails for You
You will likely find more of your guests opting for nonalcoholic beverages, so make sure you have plenty of soda, juice, and water to quench their thirst.
Blend 2 ounces of cream of coconut with 3 ounces of pineapple juice. Toss into a blender with crushed ice and mix until thick. Pour into a tall glass, top with whipped cream, and garnish with a pineapple wedge.
Combine 2 ounces of sour mix with a splash each of lime and orange juice. Pour over a handful of crushed ice, and mix in your blender until smooth. Pour into a margarita glass with a salted rim. Trim with a lime wedge. (For the alcoholic version of this, add 1 1/2 ounces of tequila with 1/2 ounce of triple sec.)
Combine 2 ounces each of half-and-half and root beer. Add a splash of chocolate syrup. Pour all the ingredients into a shaker with crushed ice. Shake well and pour into a tall ice-filled glass and top with your cola of choice.
Virgin on the Beach
In a tall, ice-filled glass combine 2 ounces each of cranberry, peach, orange, and pineapple juice. Add an orange wedge to the glass.
Pour 7-Up in a tall, ice-filled glass. Stir in a splash of grenadine and adorn it with a spear full of maraschino cherries.
Straight from the shot glass and down the hatch. All of these drinks should be mixed and served in individual shot glasses.
1. Amaretto Kiss: Mix a 1/2 ounce each of amaretto, lemonade, pineapple juice, and vodka.
2. Purple Haze: To equal parts vodka and Chambord, add a dash of sour mix and cranberry juice. Pour over ice, swirl, strain, and pour into a glass.
3. B-52: Layer Kahlua, Bailey's Irish Creme, and Grand Marnier in equal parts.
4. Big City: Combine equal parts of vodka, triple sec, and lemon juice.
5. Mudslide: Layer equal parts Kahlua, vodka, and Bailey’s Irish Creme in a glass.
6. Melonball: Mix equal parts of vodka, Midori, and orange juice over ice. Stir, strain, and pour.
From this basic recipe, you will be able to create an almost endless selection of gelatin shooters.
Choose your favorite gelatin flavor. Prepare according to package directions, replacing half of the required cold water (more or less to taste) with vodka, gin, or a favorite alcohol.
Place desired amount of 3 oz. paper cups, plastic pill cups or shot glasses on a cookie sheet. Pour 2 oz. mix into each container, chill until solid, and serve with a fancy toothpick or small swizzle stick.
A few favorite combinations are:
Blueberry gelatin with equal amounts raspberry schnapps and Chambord.
Sparkling white-wine gelatin with either champagne, white wine, vodka, or white rum.
Lime gelatin with tequila.
Peach gelatin with bourbon.
The most commonly served beverage at a wedding reception, graduation party, anniversary celebration, shower, or open house is ladled from a bowl--with or without a "punch."
Coffee Pot Cider Punch
Pour 1 quart apple cider, 1 pint
cranberry juice, 1 cup orange juice, and 3/4 cup lemon juice into a party-size
electric coffee pot. Place 1 cup of sugar, 3 cinnamon sticks, 1 tablespoon whole
allspice, and 1 tablespoon of whole cloves into the grounds basket. Perk on mild
or until the "ready light" comes on, and serve in heat-resistant mugs
or cups. Garnish with cinnamon sticks to be used as stirrers. Makes twelve
Creamy Hot Rusty Nail
In a large double boiler (or saucepan on medium-low), add 1 cup of half-and-half, 5 cups of milk, 1 teaspoon each of ground ginger and nutmeg, 1 cup of Scotch, and 1/2 cup of Drambuie. Stir constantly until heated through. Do not boil. Equally divide into 12 mugs. Sprinkle with nutmeg.
Hot Irish Whiskey Punch
Stud 12 thick lemon slices with 4 cloves each. In a large bowl, mix 3 cups of Irish whiskey with a 1/2 cup of soft, packed brown sugar until sugar dissolves. In 12 small mugs or heat-resistant cups, place the lemon slices and the equally divided whiskey mixture. Top with 6 cups of boiling water divided among the cups. Stir and serve. Makes 12 servings
Ladies Who Lunch Punch
In a large punch bowl, combine 4 cups each of brewed (or instant) tea and apple juice. Add 6 cups of pineapple juice and 3 cups of gin. Thaw two 6-ounce cans each of frozen concentrated lemonade and orange juice.
Stir into mixture and chill for 2 hours. Just before serving, add three 12-ounce cans of cold ginger ale. Slice an orange into wheels to float on top of punch and serve in punch cups. Makes 36 servings
Wedding Day Punch
Combine two 12-ounce cans of frozen pink lemonade concentrate, one 46-ounce can of apple juice, 3 lemonade cans of cold water, and one 1-liter bottle of 7-Up or ginger ale into a punch bowl. Add 1 bottle of champagne (or for a nonalcoholic punch, 1 more liter of soda or sparkling cider) into the bowl and stir. Float an ice ring in the punch mixture. Makes approximately forty 5-ounce cups
Ice Cream Drinks
These drinks are delicious and filling as both bar drinks or dessert. The nonalcoholic versions made with flavor extracts are festive, frozen fun for guests of all ages.
Drop a handful of ice into a heavy-duty blender. Pour in 1 ounce each of Kahlua and créme de banana and 1 or 2 scoops of vanilla ice cream. Mix until ice is melted and drink is a milkshake consistency. Pour into a large wine (or cocktail) glass. Top with whipped cream and shaved chocolate (or chocolate sprinkles).
In a blender, add 1 ounce each of white créme de menthe and créme de cacao and 2 scoops of vanilla ice cream. Blend until it is a milkshake consistency. Pour in a martini glass or cocktail glass and top with a crushed chocolate cookie.
Pour 1 1/2 ounces each of Galiano and Grand Marnier into a blender filled with 4-6 ice cubes. Add 1 scoop of vanilla ice cream. Top with a splash of orange juice and grenadine. Blend until it is the consistency of a milkshake. If the mixture is too thick, add more orange juice. Pour into a glass and garnish with an orange slice.
In a blender filled with 4-6 ice cubes, add 1 ounce each of créme de menthe and white créme de cacao. Mix in 2 scoops of vanilla ice cream. Blend until of milkshake consistency.
Pour 1 1/2 ounces each of Galiano and Grand Marnier into a blender filled with 4-6 ice cubes. Top with 1 scoop of vanilla ice cream. Add a splash of orange juice and grenadine. Blend until it is the consistency of a milkshake. If the mixture is too thick, add more orange juice.
Once dinner is over and the party is winding down, you’ll find many of your guests looking for just a little kick before they head out. This is the perfect time to show off your flare for the fancier coffee:
Caffe Di Amaretto
In a mug, pour 1 ounce of amaretto. Fill with hot coffee. Stir and garnish with whipped cream and minced orange rind.
Combine 1/2 ounce each of amaretto and Kahlua in a large mug. Pour in 4 ounces each of coffee and hot chocolate. Mix. Top with whipped cream.
The Skater's Waltz
In a mug combine 1/2 ounce each of Kahlua and peppermint schnapps with 5 ounces of hot coffee. Garnish with a peppermint stick.