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Drinks & Cocktails 101Everybody can make drinks and cocktails, you might need to put an extra effort into it because you might be uncertain which spirit goes well with another to make good cocktails. At this point, the method of tried and true is advisable. Just prepared for the possibility of getting extremely drunk in the process.Before purchasing the alcohol and begin making your alcoholic or non-alcoholic bachelorette party drinks and cocktails, you need to be aware of, that there are spirits that have been infused, soaked/steeped mixed, boiled etc. Those "substances" can include both fruit/berries, nuts and/or herbs/plants. Not to mention other aromatic and color chemicals we all know are there but ignore anyway coz we just want to get wasted on yummy flavored drinks. The best thing to do when dealing with flavored alcohol or liqueurs, is to first check with your girlfriends if someone isnīt allergic to anything you might purchase for a night of drinks & cocktails, laughter and a whole lot of crazy fun. ALWAYS ASK IF SOMEONE IS ALLERGIC TO ANY NUT, HERB OR FRUIT BEFORE HAND You donīt want anybody suddenly dying on you while having fun, now do you? OK! Before we begin making the bachelorette party drinks Iīm going to go through some essential knowledge about Spirits/liquors, liqueurs, wines and non-alcoholic cocktails (because I seriously doubt youīll be drinking beer when you have a bachelorette party, thatīs just boring and un-lady like). If you feel that you want to skip this section and go straight to the cocktail-making and the drink recipes, here is the Cocktails & Drinks part. Measure and conversion system: Shaking rules: When you shake you can not and must not shake carbonized liquid such as Coca cola, sprite fanta, soda, sparkling water etc, using your boston or Japanese/European shaker. This creates pressure when you open the container after shaking the cocktail and can be dangerous. See more of the shaking rules here. Always put about 75% ice in your shaker when you shake a liquid, no matter if itīs for a shot or a drink. Vodka: Is a clear, white, water-like substance. Normally 40% (or more known as 80 Proof in some parts of the world, namely the US and Canada). There are over-proof vodkas out there and one of the reasons people have over-proof vodka is to get it to burn better when you make flamed cocktails & drinks. Overproof vodka brands: Everclear, McCormack. Brands of vodka are produced everywhere and here are some of the best known brands; Belvedere, Wyborowa, Chopin, Zubrowka, Snow Leopard, Smirnoff, Stolichnaya, Finlandia, Ketel One, 42 Below, Reyka, Absolut. Here is a more detailed list of vodka by country. Fruit flavored vodka is vodka with a hint of, for example apple (like smirnoff apple vodka) or passion fruit (like 42 below passion fruit). These flavored spirits are not made by infusion. You can read the history of vodka here, and the production phase if itīs of any interest to you. RUM: Distilled from sugar cane. Brands: Bacardi, Captain Morgan, Bundaberg (Australian, UP=Under proof=74 proof or 37%, OP=Overproof=115.4 proof or 55.7% and a whole bunch of others). Tequila: Distilled from the blue agave plant. Top selling brands today are Jose Cuervo and Sauza. 228+brands exists to date. GIN: Distilled from Barley, Rye or Corn, herbs and spices. Gin is derived from vodka and flavored with juniper and other herbs and spices. Brands: Beefeater, Bombay sapphire, Gordonīs dry gin, Tanqueray gin, Plymouth gin. At least 8 to 20 different plants, herbs and spices are used to create quality gin, those are called botanicals. There are a total of 120 botanicals to use in creating gin. Juniper is used in all gin spirits as the base botanical. "GIN" and "Distilled gin" are used as the 2 EU classifications to describe the process in which they are created. "GIN" means that itīs an uncategorized gin type with an alcohol % of 37.5%. A "Distilled gin" means that a process in which juniper and the other botanicals are distilled in a traditional stills along with a base spirit. Brandy/Cognac: Distilled from fruit. Alcohol is added to the fruit to make Brandy. Region-based production and botteling. Popular producers are Rémy Martin, Hennessy, and Courvoisier. There are strict laws of production for making Brandy/Cognac. Has a rating system for determining the quality and age of the bottle. SC - (Aged in wood for 2 years) Whisk(e)y: Whisk(e)y in general terms, is distilled from grain and is normally over 40%, 80 proof in strength. Whiskey is made from fermented beer and yeast which is distilled and then aged. There are 2 main definitions of whisk(e)y: 1) Single 2) Blended. Burbon - Is made in the US, mainly the south. By law, the only whiskey that can bear the name "burbon" and the state in which it was made, is Kentucky burbon whiskey. Only the US and irish whiskey are spelled whiskey with an e. To be called a burbon whiskey it has to be made by certain parameters. That means that it should contain at least 51% corn and no more than 80%. Distilled to an alcohol strength of no more than 80% and be kept and aged in charred new white oak barrels with an alcohol strength of no more than 62.5% for at least 2 years time. Aswell as being reduced to a strength no lower than 40%, 80 proof at the time of bottling. Irish - Tends to be triple distilled and spelled whiskey. (Bushmills, Jameson, Connemara, Tullamore dew, ) Canadian - (Canadian club, Forty creek, Black velvet, Crown royal, Canadian mist). Rye - The mash mixture (usually malted grain mixed with water), which has to be at least 51% rye, as stated by US law and the other ingredients which include barley and corn. It also states that the whiskey can have a maximum strength of up to 160 proof (80%) and should be aged in oak barrels (Wild turkey, Jim Beam). Scotch - There are 4 categories to scotch whisky (Single malt, Blended, Single grain and vatted malt/pure grain). Different regions/islands have different names (Highland-North-South-East-West-Central/Lowland/Campbeltown/Speyside/Ilay/Island/Arran/Jura/Mull/Skye/Orkney Islands). Cask strength means 50%+ or 100+proof. Tends to be double distilled (Laphroaig, Lagavulin, Cragganmore, Bowmore, Talisker, Glenfiddich, Glen.../farclas/goyne/etc , Famous grouse, J&B rare etc). Liqueurs: All liqueurs are made differently, but for a liqueur to be called just that, it needs to have the fruits added to the alcohol. Otherwise itīs not a liqueur and can not be classified as such. Midori - Japanese honeydew melon liqueur. Green in colour, 20-21% (40-42 proof) alcohol. Midori means green in Japanese. Is a favorite ingredient in making fruity drinks. Passoa - Passion fruit flavour with 17% (34 proof) alcohol volume/bottle. Orange/red in colour. Comes in a mango flavor aswell. Triple sec - Produced from sun dried oranges. The orange skin is used to produce triple sec. Steeped in alcohol for 24h and a alcohol content of 15-40% (30-80 proof) depending on brands and quality. Also a long time favorite in drink recipes. Cointreau - Same as triple sec but just a bit more expensive. Produced in France and has a 40% (80 proof) alcohol content. Used as an aperitif and digestif. Contain sweet and bitter orange peels. Grand Marnier - The most expensive of the two liqueurs mentioned above and is a blend of cognac, orange and other ingredients. Has a 40% or 80 proof alcohol content. Banana liqueur - Produced by manufacturers like Bols and Marie Brizard. 17% or 34 proof. Orange curacao - Is a orange coloured liqueur made from small bitter oranges grown on the Island of curacao. Nowadays most of the orange curacao liqueurs are produced synthetically. Blue curacao - Same as orange curacao, but the color is blue. The only purpose itīs blue and why we have it in our list of drink recipes, is for mixing cocktails and to add colour to the drink. It has the same alcohol %/proof and flavour. Comes in a variety of colours (clear, red, blue orange, green) but blue and orange dominate the market. Apricot brandy - Orange in colour. Can not be labeled brandy/cognac as itīs method of production runs more towards a liqueur than a Cognac/Brandy. Producers include Marie Brizard and Bols. Pisang ambon - Specializing in exotic and tropical flavours this Dutch manufacturer has, amongst other things, a fruit and herb liqueur with a strong dominating hint of banana. Another well known flavor is the melon liqueur. Advocaat - Is a thick yellow liquid, originated in the Netherlands. Great for making eggnog (read about the history of egg nog here). Made from sugar, egg yolks, brandy, honey, cream vanilla and aromatic spirits. For the most part, advocaat is 30 Proof (15%) in the US, Canada, UK and Australia. Here is a great recipe for eggnog Creme de...: When speaking of "creme de", it does not imply that the liqueurs have cream in them, it only states what flavour is the most dominant in the liqueur. There are a great deal of manufacturers for liqueurs and some have better reputation than others. One of the best is Marie Brizard. Creme de Menthe - A green mint flavoured liqueur. Creme de Fraise - a red Liqueur flavoured with strawberries. Creme de Boise - Raspberry flavour, red coloured. Creme de Mûre - Blackberry flavour, dark red, almost black in colour. Creme de Cassis - Black currant, colour is blood red. Creme de Cacao - Cacao flavour, clear or dark brown colored liqueur. Creme de Banane - Banana flavour, transparent yellow. Creme de Violette - Violet flavour and colour. Creme de Noyaux - Almond flavour pink colored. Galliano - Vanilla flavour. Amber/yeallow in colour, main ingredients are vanilla and star anise. An unusually tall bottle with 60 proof alcohol content (30%). Jägermeister - Licorice and herb flavour liqueur made in Germany. With a 35% ,70 proof ABV (alcohol by volume) and a dark brown colour, the jagermeister is good as an ice cold shot or mixed with red bull. Traditionally the Germans drink it hot, or heated in room temperature. Kahlua - A coffee flavoured liqueur, hails from Mexico. 20% and 40 proof for most markets, except a few. Dark brown in color. Liqueur 43 - 31% 62 proof liqueur, yellow see-through color. Malibu - Sweet, colourless coconut liqueur with a 42 proof (21%) alcohol level. Frangelico - A liqueur made by monks to a secret recipe passed on throughout the generations. Contains different herbs and nuts. 24%, 48 proof. Sambuca - A clear semi-slow moving liquid made from liquorice/licorice. Different types of sambuca are made and with different flavours and colours, one being black (also comes in red and light brown colour from Luxardo). Ouzo - A clear liqueur from Greece laced with anise. Also made by combining cinnamon, cloves and coriander. A cool effect happens when you put in ice or water to the Ouzo which will transform the clear liquid to a milky white colour. Peachtree - Dutch peach liqueur 20% and 40 proof ABV. Krystal clear liquid. Produced by De Kuyper, Holland. Peppermint schnapps - Peppermint flavor made by Dekuyper. Sourz - 15% ABV 30 proof. Sour in taste and a non see-through liquid. US produced fruit liqueur with a limited range of flavours to choose from. Apple and raspberry being the most popular. Tropical, cherry and pineapple are three other flavours. A Jim Beam brand. Tequila Rose - US produced. Strawberry Cream liqueur & Tequila, colour is pink, 17% or 34 proof. Tia Maria - Coffe liqueur from Jamaica, made by Pernod Ricard. Ingredients are vanilla, sugar, cane spirit and Jamaican coffee beans. 26% or 52 proof. Chambord - Has a 16,5% 33 proof ABV. Blackberry flavor and a dark bloody red color. One of the most acknowledged liqueurs on the face of the planet. Among itīs consumers are courts and royal houses. Consists of black raspberries (petit framboises noires), cognac, acacia honey and vanilla. Drambuie - Has a honey and scotch flavor. Aftershock - This Jim Beam produced liqueur from Canada is a 5 colour 80 proof (40%) shooter, that can also be used in drinks. The colors are; Blue (Deep cool citrus), Red (Hot & Cool Cinnamon), Green (Thermal bite aniseed), Silver (Apple), Black (Cranberry). See how you can make a drinking game out of this one. Dooleyīs - German cream toffee flavoured liqueur blended with vodka. Chartreuse - A French liqueur made from 130 plants. Green-coloured (110 proof and 55%), red-coloured (80-86 proof 40-43%). Southern comfort - A liqueur mix of fruit (peach, vanilla, orange), whiskey and spices (cinnamon). Uncategorized spirits: Cachaca: A Brazilian made spirit that is produced from sugar-cane, much like rum. Is very popular in Brazilian drinks, the most popular being caipirinha. Absinthe - A.K.A the green fairy, as I like to call it. A green bitter 60% 120 proof or more alcohol content per bottle, made from herbs and illegal to possess in the US and some of the other countries. Can be served as a shot or with sugar on a spoon while dripping down ice cold water into the glass diluting the drink from 3/1 to as much as 5/1, which is the more traditional way to drink absinthe. The allowed amount of thujone, which is rumored to be a hallucinogen, has to have an amount of no less than 10mg/kg (10mg/2.2lb) is considered genuine. In the US it is illegal to own, consume or import absinthe containing thujone. There are less real absinthe bottles sold within the US (called absente) but they are thujone free. In recent times, a new legal absinthe produced in the US with real thujone content called Lucid has emerged. This has low enough thujone to be considered legal to buy, sell and consume. Campari: NOT FOR VEGETARIANS! Infused bitter herbs and used as an aperitif. Gets the red colour from "processed" insects (the cochineal insect). Orange bitters: Contains Caraway Coriander, Orange peel, Cardamom, Sugar and Some degree of alcohol. Should only be taken in drops, not dashes since itīs very bitter. Wine: Vermouth Is an aromatic wine. Martini has a few wines in their collection, among them are Martini Bianco (white wine)/Rosso (Red wine)/Rosato/Dīoro/Fiero/Extra dry. Cinzano Bianco/Rosso/Extra dry/Lemon/Rose/Orange. Cinzano and Martini are the most known vermouth producers around. Red - White - Rose - Champagne: Non-Alcoholic/Mixers: What can you use to make drinks without alcohol? Easy! Anything youīve got. Hereīs a list of some suggested essentials youīll need for your cocktail making. You donīt need to get all these juices, depending on your preference and your taste, get what you think is necessary. If you want you can skip directly to the non alcoholic drinks Cranberry juice Fruits and garnishes: Apple Dictionary: Or go here for some detailed dictionary words. Highball/collins - A tall glass that fills 8-12 oz (236-354 ml). Old fashioned - A short glass with a thick bottom and thin smooth sides, 8-12 oz. Cocktail/Martini - 5-6 ounces, Mr Bonds favorite drinking glass. Rocks - same as old fashioned but thick everywhere, 8-12 oz. Hurricane/Poco grande - Usually about 15 oz. A large glass that used to hold the piņa coladas back in the days. Coupette/Margarita - A margarita glass with 7 oz capacity. Shot - The smallest glass in the series with 1-2 oz. Wine/Gobblet - Wine glass with 8-12 oz capacity. Flute - A champagne glass usually 7 oz. Shaker - To shake your drinks in. Two popular types of shakers are the Boston (professional) and the Japanese/European (laymans) shaker. Strain/er - A device you put over your glas/boston shaker to get the drink out but keep the ice from pouring down into the drink, while you pour. Double strain - Strain with a normal strainer+a sieve. Sieve - Used to make lose tea with (before they invented tea bags). Much like the strainer, only denser filter. Mix - To automatically spin around a liquid in a fast pace, using your shaker and without ice in a spindle mixer or something similar. Blend - To automatically spin around a liquid in a blender at a high rpm rotation rate with crushed ice or regular ice cubes. Stir - To manually rotate the liquid with ice cubes using a spoon or something similar. Build - To pour the ingredients directly into a glass or container. Layer - Getting a liquid on top of another without them having to mix together. Straight up - Without ice Tools to have for making cocktails: You need a shaker (boston or European/Japanese),strainer, sieve, a spoon, liquid pourers (pour spouts), a muddler, a measure cup, glasses, straws, and beverage napkins. [NOTE]: All drink recipes and non-alcoholic drinks are made using cubed ice, both when you have ice in the boston shaker (when you shake) and in the glass, if not stated otherwise. [/NOTE] Punch: Shooters/shots glass: When shaking shooters correctly, you need to do a little math to make it right. If you have glasses with, letīs say 2 oz capacity (just for practice) and you plan on making 10 shots youīll get 20 ounces You need to take away -25% from your liquid before you shake. So the equation is: 2x10=20, 20/4 (or 20-25%)=5, 20-5=15, so instead of putting in 20 oz of liquid, you only need to put in 15 oz to make 10 shots. 2 oz x 10 glasses=20oz=>20/4 (where the 4 is the -25%)=5 oz, 20 oz-5 oz=15 oz of liquid. Easy as proverbial pie, well almost. Hey, you donīt need to do the math, just know that youīll get more dilution the longer you shake the liquid. See more of the shaking guidelines above. To layer a shooter properly there are some simple guidelines to follow. The more alcohol there is in the liquid the lighter and the more diluted it gets. The less alcohol (or the more sugar it contains) the denser and heavier it becomes. How to layer: 1) Use a spoon to layer the liquid by placing the spoon inside the shot glass and let it touch the inside of the glass wall with the spoon facing either up or down, depending on how good you are at this. Start by having the spoon face upwards, at first anyway. 2.1) If you happen to have/own pour spouts for bottles use them by either tilt the shot glass in a 45 degree angle and place the spout close to the wall, (touching the wall of the glass). Take your thumb or any other finger that you feel comfortable with (like the index finger) and place on top of the air hole, cutting the supply of air going into the bottle, then pour the liquid. If you donīt get a steady and slow supply of liquid pouring out from the pour spout then you need to press harder on the hole until you do. 2.2) Same as above, only you skip the 45 degree angle on the glass and just pour it in a vertical standing glass. Note: All drink recipes for the shooters are for the capacity of 1-1 and 1/2 oz (or more). Multiply the drink recipes for the desired amount of shot glasses youīll use. Now, enough blabbering, letīs get down to making drinks! Male orgasm: 1-2 oz Vanilla flavoured vodka Alt; 1-1/2 oz Vanilla vodka Taste: Blowjob: 1/2 oz Amaretto Alt; This recipe is for more people (as are the rest of these recipes), just multiply the ounces to get the desired amount. Shake all ingredients and pour in equal amounts of liquid into the shots glasses and top off with whipped cream. Taste: Spermshot: 1/3 oz Vanilla vodka Put all the 1/3 ingredients in. Shake and strain into a shooter. Take the drop, dash and pinch and sprinkle it on top of the shooter. Hairy Pussy: Equal parts of Mix or shake the Vanilla flavored vodka, Liqor 43, dark creme de cacao and the chocolate syrup. Sprinkle chocolate powder on top of the shooter to cover the whole surface of the glass. Taste: Pop the cherry: 1/3 oz Dark creme de cacao Garnish: Put the cocktail cherry in the bottom of the glass. Layer the dark creme de cacao, baileys and vodka on top of the cherry. Take some whipped cream and put it on top of the shot. Dust some chocolate powder on top. Lick your hand and put some sugar on it. Have your orange slice ready to shoot it like a tequila shot (shot->sugar->orange slice, in that order). 3-Some: 1 oz Melon liqueur Take 3 seperate shot glasses and place each one of the ingredients in a different glas. Get a Rocks glass and put the bacardi 151 in, light it and carefully take the 2 remaining shots of peach and melon and pour it in by the sides of the glas. Take a straw and suck the liquid in as fast as you can, then bite the lime (or lime first, then alcohol)...and you're done. Pink Pussy: 1/2 oz Raspberry vodka Shake the whole recipe and strain into a shooter. G-Spot: 1-1 and 1/2 oz Vanilla vodka Mix Vanilla vodka, lime cordial and grapefruit juice together without ice and pour into a 1-2 oz shot glass. Drop the salt into the recipe and one drop of grenadine in the middle of the shooter. Alt; Take the shot glass and rim it with salt using a lime wedge. Mix the ingredients and pour a drop of grenadine in the middle. Alt; Rim the shot glass with a lime wedge, pour the grenadine on the rim and let most of the grenadine drip down the glass (which is turned up side down). Turn the glass right up (to itīs normal position) and let the rest of the grenadine pour down the side of the glass. Pour the rest of the ingredients in to the shaker and then into the glass. Holy shit: Kahlua Shake and serve equal parts in a shot glass. Hot shot: 1-1 and 1/2 oz Galliano top it off with whipped cream. Should be layered, but doesnīt have to be if you donīt feel like layering. Sour orgasm: Citrus vodka Take equal parts of the spirits and mix together. Holy orgasm: Just a shot of equal part ice cold milk and raspberry flavored vodka. Alt; Vanilla vodka. Shake with cubed or crushed ice then strain into a shooter. Holy spirit: Blessed holy water, hehe no just kidding! 3/4 oz Ouzo A cool effect is that the liquid/spirit will turn milky white. Taste: Polish mist: 1-2 oz Vodka Shake the vodka with cubed ice and strain into a shot glass. Jello shot: Here is a great site on how to do a proper jell-o shot, the scientific way. And how to set the jell-o shot on fire Tyrkish Pepper shot: A mix of tyrkish pepper candy and unflavored vodka. The candy contains ammonium cloride, pepper, salt and liquorice. This is almost the national drink in Sweden and Finland. Since there isnīt any spirit of this kind for import in the united states, there is only one possible thing to do to get a hold of this incredibly good spirit. You can buy the candy, which is also in limited supply imported from the manufacturer Fazer. Crush the candy and put it in either half a bottle of pure unflavored vodka or vanilla vodka bottle and let it rest for a couple of days. Shake or stir the bottle every day twice a day or more if you wish. Taste it until it gets the flavour you want it to have. Serve in a shot glass ice cold. Mmmm, yummy! VD: Not as bad as it sounds :P 1/2-1 oz Vanilla vodka or citrus vodka This is a layered drink, so hold your tongue right in your mouth as you layer it. Taste: Green gobblin: 1/3 oz Vanilla vodka Shake+strain into a shot glass with a 1-2 oz capacity. Taste: Flatliner: 1/2 oz Sambuca Fill half the shooter with sambuca, layer the tequila on top of that spirit (or more corectly, liqueur) and carefully pour the tabasco into the shot. the effect should be, if done properly, that the tabasco is lying in between the two spirits as a flat line. Pitchers: All pitchers are for 3-4 highball glasses and are made with cubed ice if not otherwise mentioned. The highball glasses should not be filled with ice cubes when serving the pitchers with cubed ice. The consistency of the blended party drinks that are made with crushed ice should be slow moving. Straws should be inserted in all the pitchers before serving and in equal amount to the glasses being delt. Stoplight: 2 and 1/4 oz Midori Fill the pitcher with ice. Pour midori in first and then shake the malibu+pineapple and gently pour over the midori. Shake the vodka+cranberry and pour over the malibu/pineapple mix, gently. Garnish: Taste: Pina colada: 4 and 1/2 oz White Rum Blend the entire list of alcohol content, the creams and the crushed ice. If need be, add more crushed ice for consistency. Frozen Strawberry Daiquiri: 4 and 1/2 oz White Rum Blend the whole batch and just add as much crushed ice as you want your consistency of your liquid to be. Pirates of Passion: 3 oz Captain morgans spiced gold rum or Bacardi oro (Bacardi gold) Muddle gomme and the mint leaves inside the pitcher without ice. Then build every ingredient in the pitcher with cubed ice. Garnish: Highball glass: Bulls eye: 1/2 oz Vanilla vodka Shake everything (except the carbonized liquids) together. Strain into a highball and pour the soda and red bull in. Finish the drink by pouring the grenadine in the middle Mojito: 2-3 oz White Rum Muddle the mint, gomme and lime wedges together in the highball glass. Next, take crushed ice and put it in with the soda. Then stir from the bottom up with a spoon so that the drink is thoroughly mixed in the glass. Take another batch of crushed ice and stuff it all the way to the top so you get a mountain of ice. Garnish: Pink Panther: 1 oz Vodka Ingredients are mixed or shaken and served in a highball. Can be made to fit a cocktail glass as well. Sex on the malibu beach: 2 oz Vodka Shake and pour all ingredients into a highball glass. Garnish: Taste: Climax: 1 oz Apple vodka or vanilla vodka Mix all the spirits together and pour into a highball glass. Garnish: Taste: Purple rain: Blue curacao Pine-Apple cream: 1/2 oz Pinapple Rum (Captain morganīs parrot bay) Shake all ingredients together and strain into a highball filled with ice. Garnish: Taste: Strawberry delight: 2-2 1/2 oz Apple vodka Build everything in a shaker and shake+strain into a highball glass. Garnish: Taste: Stoplight: 1 oz Midori Pour Midori into the glass filled with crushed or cubed ice. Shake the Malibu and the pineappe together and gently, pour over the midori. Shake the next batch of cranberry and vanilla flavoured vodka and top off the drink with that, -youīre done. Garnish: Taste: Gin and Tonic: 2-2 and 1/2 oz Gin Pour the gin in the highball glass and fill it up with tonic. Squeeze a lime wedge in the middle of the glass. Garnish: Polish delight: 2 oz Apple vodka Shake the vodka, sourz, syrup and the lime juice. Build the rest of the drink recipe in a highball glass. Garnish: Taste: White Russian: 1-2 oz Vodka Shake all ingredients, fill the rest with milk, shake and strain into a glass filled with ice. Garnish: Taste: Fruit forrest: 1/4 oz Apple vodka Add the ingredients and shake. Strain into a highball glass and fill the rest with sprite all the way to the top. Garnish: Taste: Old fashioned/lowball glass: Honey sour: 1 oz Chambord Shake everything up and strain into a glass filled with ice. Whisky sour: 2 oz Whisky Shake everything and strain into ice filled glass. Midori sour: 2 oz Midori Shake and strain ingredients into a glass filled with ice. Garnish: Taste: Amaretto Sour: 2 oz Amaretto (Disaronno) Garnish: Taste: Rocks glass: Black Russian: 2 oz Vodka Build in glass Garnish: Taste: 2 oz Cachaca Put the 6 lime wedges in to the glass, add gomme and white sugar. Muddle the 3 ingredients and pour the crushed ice into the glass. stir from the bottom up in a vertical motion untill youīve mixed all the crushed ice with the alcohol, lime juice and sugar. Put more ice in so you form an iceberg top and place 2 small straws in the glass. Garnish: Taste: Martini/cocktail glass: Note: ALL martini glasses MUST be chilled before making your cocktail recipes. Put in some ice cubes in the glass and fill it with water, make your drinks (shake+strain etc) and throw out the ice and water, then pour the ingredients into the martini glass. Martini: 2 oz Gin or Vodka First chill the martini glass (put ice in the glass and add water/club soda etc.) Stir the vermouth in shaker with ice cubes. Strain away the vermouth (if a Gibson/Dirty/Prefect/Classic). Add the Vodka or Gin and stir for a minute. Empty the martini glass of the ice and water. Pour the made drink into martini glass. For a classic martini with Gin or vodka: French Martini: Method: Pour all ingredients in a cocktail shaker or take a cup/glass, and a small cuttingboard to place over the glass/cup, shake+doublestrain into a martini glass. Garnish: Lemon twist or an orange slice Chocolate Martini: Even if you donīt like mint this is a good liqueur, trust me, I donīt even like mint and I find this good. Method: Garnish: None/chocolate stick Creamy latte martini: 1 oz Dark creme de cacao Pour the drink into a shaker without ice. Stir the ingredients until they become liquid. Add ice and shake. Strain into a cocktail/martini glass. Garnish: Cosmopolitan: 4 oz Citrus/lemon flavoured vodka Shake everything together with normal ice and strain+sieve. How to do a flamed orange zest is by cutting the skin of the orange. Take the skin without bending it. heat it up with a lighter flame without getting to close to the skin and burning it. Hold the lighter a centimeter/half an inch from the skin to warm it up. Bend the skin quickly while continuing to hold and burn the flame. The effect should be a burst of flame of ignited particles from the zest. You should target the flaming burst towards the drink so that the roasted particles end up in the drink. Garnish: Taste: Gimlet: 2 and 1/2-3 oz Gin Shake+strain+sieve/doublestrain into a martini glass. Garnish: Taste: Grasshopper: 1 and 1/2 oz Green creme de menthe Garnish: Shake+strain with ice cubes into martini glass. Taste: Cumber Tequila: 1/3 oz Vermouth Rim the cocktail/martini glass with salt. Stir the vermouth in a shaker with cubed ice. Strain away and pour the tequila in. Use a grater to grate down a part of a cucumber. Squeeze the grated cucumber and extract the cucumber juice. Shake the tequila+cucumber juice and strain it into a cocktail glass. Put a 6 inch cucumber stick in the glass by soaking the cucumber stick in water and roll it in salt or pour salt on it. Garnish: Margarita: Tequila Shake+strain everything into a cocktail glass. Rim the glass with salt before you pour the drink, using a limewedge. Brandy Alexander: 1 oz Cognac/Brandy Shake and strain everything into a cocktail glass and sprinkle nutmeg on top. You may use any optional creme de cacao liqueur but the best ones are; Godivia, Mozart and other, such as Bols, Marie Brizard DeKuyper etc. Garnish: Taste: Hurricane glass: Mai Tai: 1 oz Rum Mixed ingredients in a hurricane glass with cubed ice. Garnish: Zombie: White Rum Mixed in your shaker and poured into a hurricane glass. Garnish: Poco Grande Glass: Brandy snifter: Champagne flute: Bellini: 1/4 oz Peach brandy/schnapps 1) Shake and strain all "1/4" ingredients into a champagne flute. Pour in the peach puree, then layer the champagne on top of the mix. No ice in glass. 2) Shake+strain everything then layer the champagne the rest of the way. No ice in glass. 3) Skip all "1/4" ingredients. Use only the 1 oz peach puree and then layer champagne/prosecco the rest of the way. No ice in glass. Kir Royale: 1/2 oz Creme de cassis Pour in the cassis and then layer the champagne over it with the help of a spoon. No ice in glass. Wine/Gobblet: Kir: 1/2 oz Creme de cassis Pour the cassis in and layer the rest with a barspoon. No ice in glass. Flaming coffee: 1/2 oz Bacardi 151 Rim the wine glass with sugar, pour in the bacardi 151 overproof rum. Set it on fire and let the flames roast the sugar, but just for 4-5 seconds, turn the glass as you roast it. Do it by tilting the glass. As you roast with tilted glass and a spinning motion, sprinkle nutmeg on top and pour in the Cointreau, Amaretto and baileyīs in that order. Pour the hot coffee in. Top it off with whipped cream. Garnish: None Taste: Beer mug: The AA maker: 1/2 oz Apple Vodka Shake everything and strain into a large beer mug. Add ice cubes to the beermug if you want or use an ice-filled poco grande/hurrican glass since itīs at least 15 oz in capacity. Garnish: Taste: Virgin grasshopper: 1 and 1/2 oz White cacao syrup Shake all ingredients and pour into the glass. Monin syrups are usually good to use here, but if you donīt have it, get another brand of syrup. Garnish: Anti climax: 1-1 and 1/2 oz Chocolate syrup Shake all ingredients and pour it in a highball glass. Garnish: Holy tit: Grenadine Fill 1/6:th of the shooter with grenadine and shake the Fraise or raspberry syrup with milk to fill the rest of the shot glass. Pour/(layer) the shaken milk+syrup in the shooter and try not to disturb the grenadine. Use a tablespoon and carefully pour it on the spoon. If you are unsure on how to properly layer a shooter, there is a section on layering here. Apple cran: 4 oz Apple juice If you want, you can take more, or less of the juices depending on what you like or donīt like. The legal stoplight: 1/3 oz Green apple juice Add these ingredients into a highball filled with ice. Milky banana: 2 oz Banana flavored syrup Pour in the banana syrup and fill the rest of the highball glass with milk. Virgin Mary: Tomato juice Shake and strain all ingredients into a highball glass. Garnish: Taste: Mexican water: Salty water Equal shots of tabasco and salty water (shake salt+water+tabasco) shaken and strained into a shooter. Experiment with the amount of salty water vs tabasco for a better personal taste. Spermcharge: Milk Shake and strain all the non-alcoholic ingredients into a shot glass. Alt; Fill the shooter with milk and drop the drops into the glass. Summer smoothies pitcher recipes: Summer berries: Wild strawberry Put the ingredients of the non-alcoholic drink recipe into a blender with the crushed ice. Take a handfull or less, of all fruits. Put in more and more crushed ice when you blend, untill you get the desired thickness of the liquid. Serve in thick glases or highballs with napkins (since crushed ice creates condensation on the outside of the glass which can create slippery glasses and wet tables). Melon shake: Watermelon Take the recipe and blend it with crushed ice. Add more and more crushed ice as you blend, to get the desired thickness. Use thick glasses or highballs with beverage napkins. Summer blend smoothy: Strawberry Blend everything together and serve. Summer blend no.2: Strawberry Take a little bit of all the fruits, 1 tablespoon of yoghurt, sourmilk, whipped cream and ice cream. Blend it together and serve in optional beverage glasses. |
