Egg Nog, "Kentucky-style"
1 quart heavy cream, whipped
6 eggs
1 cup sugar
2 cups bourbon
Separate eggs. Beat
yolks, add sugar. Add bourbon slowly while beating. Beat egg whites
until stiff. Fold whites into egg yolk mixture; then fold whipped cream
into mixture. Refrigerator for > 4 days. Stir frequently to
avoid separation. Color will change to a pale yellow. Serve w/nutmeg
or cinnamon

"Ersatz Frangelico"
4 cups unshelled Hazelnuts (or 2 1/2 cups shelled)
4 tsp. Angelica root (available in natural foods stores)
31 oz. Vodka, 80 proof
1 tbsp. Vanilla extract
1/4 tsp. Almond extract
1 1/2 cups Granulated sugar
3/4 cup Water, filtered or distilled
1 tsp. Glycerine (available in pharmacies)
2 drops Yellow food coloring (optional)
Preheat oven to 350 degrees F. Shell hazelnuts.
Roast the nuts on a baking sheet for 10 to 15 minutes. Remove from oven, and allow to cool to room temperature. Coarsely chop nuts, and
place in a large glass container. Bruise angelica root with a morter and pestle, and add to container. Add the vodka. Cap tightly and put in a dark place for 1 month. Shake jar occasionally. Pour mixture
through a fine strainer to remove the larger pieces. Then pour mixture through a cheesecloth, and finally through paper coffee filters to remove the smaller particles. After staining and filtering, measure the volume of the alcohol mixture. It should measure 28 ounces. If the volume is less, add more vodka to make up the difference. In a scrupulously clean sauce pan, bring the water to a boil. Add sugar, stirring until dissolved. Allow to cool to room temperature. Add syrup to alcohol mixture. Stir in vanilla and almond extracts, glycerine, and food coloring. Allow to age for at least 3 months. A second straining may be required after the aging period.

Frank's Galliano
2 cups Sugar
1 cup Water
Boil gently for 5 min.
Cool completely and add:
3 tsp. Pineapple Extract
3 tsp. Vanilla Extract
1/2 tsp. Banana Extract
1/4 tsp. Anise Extract
5 drops yellow food coloring
1/5 100 proof Vodka
Mix and pour into bottle. Drink and enjoy.

Irish Cream Liqueur
1 3/4 cups of your favorite liquor (Irish whiskey, brandy, rum,
bourbon, scotch or rye whiskey)
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 cup (1/2 pint) whipping or light cream
4 eggs (only Grade A clean, uncracked eggs)
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract
In blender container, combine all ingredients; blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. Stir before serving. (Makes about 5 cups.)

Kahlua (1)
3 cups Water
3 cups Sugar
14 tsp. Instant Coffee
Simmer these ingredients for 1 hour. Stir occasionally.
Bring to boil, then turn the burner down and simmer for one more hour.
Take off of heat and cool slightly. Add 1/5 100 proof Vodka and 4 tsp. Pure Vanilla. Cut one Vanilla Bean in 1/4's and place 2 pieces in each bottle. Fill with Kahlua. Place bottles (makes about 2) on sides and turn bottles over once a week for 3 weeks. Then it is ready to drink!

Kahlua (2)
NOTE: The guy who posted this was writing from
memory,so use at your own risk. It sounds pretty good, though.
1 liter Vodka
2 oz. jar Instant Coffee (not decaf)
2 1/2 cups sugar
1 vanilla bean cut lengthwise
Put all ingredients in a jar with a tight lid on.
Shake up every day for about 6 weeks (I forget the exact timespan).
Strain, place back in jar and let sit for at least one month, the longer, the better.

Rice and Raisin Wine
2.25 lbs raisins
3.75 lbs long grain rice
7.5 lbs sugar
2 tbsp. citric acid
yeast and nutrient
3 gallons water
Dissolve sugar in some heated water taken from the 3 gallons.
Allow to cool and pour over rice and raisins (do not chop or mince the raisins). Then add the acid and remaining water and sprinkle on the yeast and nutrient. Stirand leave in a warm place. (This is all taking place in your primary fermentation bucket, I presume, and should be kept covered when you're not stirring it.) Stir daily for 21 days then strain thru a fine sieve into three *CORRECT* jars (or, 1 3 gal jar if you have one). Fit airlocks to the jar(s) and keep them in a warm place until fermentation stops. Then filter the wine thru one of the popular filters (he lists several in his book; three or more layers of paper towel should be an adequate
substitute) and it is then ready for drinking straight away. If it is not drunk within 2 months add 1 Campden tablet per gallon and leave for 9 months. Do not discard the pulp as it can be used to make a
lighter wine. Dissolve 3.5kg (8lb) sugar in 4.5l (1 gal) of water and pour it on to the rice and raisin residue. Add 6.7l (1.5 gal) of cold water plus 30g (1 oz) citric acid together with fresh yeast. Follow the
same procedure as given for the first batch.

Rum Cream, Pete's Almost Perfect
14 oz. sweetened condensed milk
1 egg
8 oz. Meyers (very) Dark Rum
1 tbsp. vanilla
Combine in blender for 3-5 min. Place in the
refrigerator overnite.

Sangria
2 cups cheap red wine (jug variety)
2 cups Ginger Ale
3 oz. frozen pink lemonade
1/4 cup brandy
1/4 cup Triple Sec
Juice from one orange
Juice from one lime
Can add various fruits (oranges, limes, cherries, etc.)

Martini
3 oz. gin
dry vermouth: regular 3/4 oz. dry 1/2 oz. extra dry 1/4 oz.
stir, strain into cocktail glass
olive

Mead
1 1/2 oz. Irish Mist
beer
serve in beer mug

Mellow Yellow
1 1/2 oz. Southern Comfort
1 1/2 oz. Galliano
serve in lowball glass

Melon Ball #1
1 1/2 oz. vodka
1 1/2 oz. melon liqueur
3 oz. pineapple juice
serve in lowball glass

Melon Ball #2
1 oz. vodka
1/2 oz. melon liqueur
fill with orange juice
stir in lowball glass

Melon Cocktail
1 1/2 oz. gin
3/4 oz. melon liqueur
1/2 oz. triple sec
1/2 oz. lemon juice
mix with cracked ice
strain into a chilled cocktail glass

Melon Fever
2 oz. melon liqueur
1/2 oz. triple sec
2 oz. cream
serve in lowball glass

Mexican Coffee
1 oz. kahlua
coffee
whip cream
pinch of nutmeg
serve in mug

Mexicana
1 1/2 oz. tequila
1 oz. sour mix
splash of pineapple
dash of grenadine
shake, strain into lowball glass

Mexicola
1 1/2 oz. tequila
dash of Rose's
fill with coke
serve in highball glass

Miami Beach
1 1/2 oz. scotch
1 1/2 oz. dry vermouth
1 oz. grapefruit juice
combine over ice, stir, strain
into lowball glass

Miami Cocktail
1 1/2 oz. light rum
1/2 oz. white creme de menthe
dash of Rose's shake, strain into cocktail glass

Miami Meloni
1 oz. melon liqueur
1 oz. light rum
1 oz. cream
mix with cracked ice
strain into chilled cocktail glass

Midori Cocktail
3/4-fill with champagne
1/4-fill with melon liqueur
serve in champagne glass

Midori Colada
1 part light rum
2 parts melon liqueur
2 parts cream of coconut
4 parts pineapple juice
blend, serve in exotic glass

Midori Sour
3 oz. melon liqueur
1 1/2 oz. sweet and sour mix
stir well, serve in lowball glass

Mimosa
half-fill with champagne
half-fill with orange juice
serve in champagne glass

Mint Chip
1 1/2 oz. peppermint schnapps
1 1/2 oz. Kahlua
serve in lowball glass

Mint Julep
1 tsp. sugar
splash of club soda or water
swirl2 1/2 oz. bourbon
fill with club soda or water
serve in old-fashioned glass
a couple of mint sprigs

Mission Accomplished
2 oz. vodka
1 oz. triple sec
splash of Rose's
splash of grenadine
shake, strain into shot glass

Mississippi Mud
1 1/2 oz. Southern Comfort
1 1/2 oz. Kahlua
2 scoops vanilla ice cream
blend, serve in soda glass
straw

Sunstroke
Preparare direttamente nel bicchiere
Riempire di ghiaccio tritato
3/4 Tequila
1/4 Crème de Cassis
Un cucchiaio di succo di limone
Decorare con una ciliegia

You never know
2/3 Blackberry Brandy
1/3 Crema di Menta bianca Get 31
Servire con un pizzico di noce moscata

Montana
2/3 Succo di pompelmo
1/3 Campari
Un cucchiaio di Crème de Cassis

Yamagata
2/3 Sake
1/3 Martini Dry
Uno spruzzo di Menta verde Sacco

Commodore
3/4 American Whiskey
1/4 Succo di mele
Due spruzzi di Bitter all'arancia
Mezzo cucchiaio di zucchero
Un cucchiaio di succo di limone

Manhasset
1 1/2 oz. blended whiskey
1/2 oz. dry vermouth
1/2 oz. sweet vermouth
dash of Rose's
shake, strain into cocktail glass

Manhattan
3 oz. rye whiskey or bourbon
sweet and dry vermouth: regular 3/4 oz., 0 oz. dry 0 oz., 3/4 oz.
perfect 1/2 oz., 1/2 oz.
stir, strain into cocktail glass
cherry and/or orange slice

Margarita
1 1/2 oz. tequila
1/2 oz. triple sec
1 oz. sour mix
splash of Rose's
shake, strain into highball glass
optional salted rim
lime wedg

Monte Carlo Imperial
1 1/2 oz. gin
1/2 oz. white creme de menthe
dash of lemon juice
fill with champagne
serve in highball glass

Mud Slide
2 oz. vodka
2 oz. kahlua
2 oz. Bailey's Irish Cream
shake, strain into lowball glass

Muppet
4 oz. tequila
1 1/2 oz. 7-up
serve in highball glass

New Orleans Buck
1 1/2 oz. light rum
1 oz. orange juice
3 oz. sour mix
1 oz. club soda
shake, strain into collins glass

Ninotchka
1 1/2 oz. vodka
1/2 oz. white creme de cacao
dash of Rose's
shake, strain into cocktail glass

Nuclear Waste
1 1/2 oz. vodka
1 oz. melon liqueur
1 oz. triple sec
dash of Rose's
serve in shot glass

Old-Fashioned
1 teaspoon sugar
splash of club soda or water
3-5 drops bitters
swirl
2 1/2 oz. bourbon
fill with club soda or water
serve in old-fashioned glass
lemon twist

Olympic Cocktail
3/4 oz. brandy
3/4 oz. triple sec
3/4 oz. orange juice
shake, strain into cocktail glass

Orange Blossom
1 1/2 oz. gin
fill with orange juice
stir in highball glass

Orange Buck
1 1/2 oz. gin
1 oz. orange juice
dash of Rose's
fill with ginger ale
shake, strain into highball glass

Orgasm #1 (Screaming)
2 oz. vodka (screamer)
2 oz. amaretto
2 oz. kahlua
2 oz. light cream
shake, strain into lowball glass.
remove vodka for regular
orgasm.

Orgasm #2
2 oz. Grand Marnier
2 oz. Kahlua
2 oz. Bailey's Irish Cream
shake, strain into highball glass

Orgasm #3
2 oz. Drambuie
2 oz. Brandy
2 oz. Bailey's Irish Cream
shake, strain into highball glass

Outrigger
1 oz. peach brandy
1 oz. vodka
1 oz. pineapple juice
dash of Rose's
shake, strain into lowball glass

Pap Smear (Pabst Smir)
12 oz. lager in beer mug
1 1/2 oz. 100 proof vodka
drop vodka into beer
and chug it down

Paradise Cocktail
1 oz. apricot brandy
3/4 oz. gin
3/4 oz. orange juice
shake, strain into cocktail glass

Paralyzer
1 1/2 oz. tequila
1/2 shot white creme de cacao
1/2 shot Kahlua
shake, strain into lowball glass,
fill glass to within 1/2" to 3/4"
of rim and top with cream.

Parisian Blonde
2 oz. dark rum
2 oz. triple sec
2 oz. light cream
shake, strain into lowball glass

Peach Bunny
2 oz. peach brandy
2 oz. white creme de cacao
2 oz. light cream
shake, strain into lowball glass

Pearl Harbor
1 oz. vodka
1/2 oz. melon liqueur
fill with pineapple juice
stir in highball glass

Peppermint Pattie
1 1/2 oz. white creme de menthe
1 1/2 oz. white creme de cacao
shake, strain into lowball glass

Pike's Peak
1/2 oz. Peppermint Schnapps
1/2 oz. Kahlua
5 oz. hot coffee
serve in mug with whip cream

Pina Colada
1 part light rum
1 part cream of coconut
2 parts pineapple juice
blend, serve in exotic glass
cherry and/or pineapple slice
straw

Pineapple Cocktail
1 1/2 oz. light rum
3/4 oz. pineapple
splash of lemon juice
shake, strain into cocktail glass

Pink Lady
1 1/2 oz. gin
3 oz. sour mix
1 oz. light cream
splash of grenadine
shake, strain into lowball glass

Pink Pussycat
1 1/2 oz. vodka
fill with pineapple juice
splash of grenadine
stir in highball glass

Pink Squirrel
2 oz. creme de noyaux
2 oz. white creme de cacao
2 oz. light cream
shake, strain into lowball glass

Planter's Punch
1 1/2 oz. light rum
1 oz. orange juice
1 oz. grapefruit juice
1 oz. sour mix
splash of grenadine
splash of dark rum on top
shake, strain into exotic glass
cherry and orange slice
straw

Polynesian Cocktail
1 1/2 oz. vodka
3/4 oz. cherry brandy
dash of Rose's
shake, strain into cocktail glass

Pop The Cherry
2 oz. cherry brandy
fill with orange juice
stir in highball glass
cherry and orange slice

Prairie Fire
1 oz. tequila
1/2 oz. Tabasco
serve in shot glass

Presbyterian
1 1/2 oz. rye whiskey
half-fill with ginger ale
half-fill with club soda
serve in highball glass

Queen of Scots
2 oz. scotch
1/2 tsp. green chartreuse
1/2 tsp. blue curacao
1 tsp. superfine sugar
2 tsp. water
1 tsp. lemon juice
combine sugar and water, stir until dissolved, then add lemon juice and scotch, and stir; pour into cocktail glass filled with ice; the green and blue make it almost a plaid color

Quicksilver
1 1/2 oz. anisette
1 1/2 oz. triple sec
1 1/2 oz. tequila
serve in lowball glass

Raspberry Cappuccino
2 oz. black raspberry liqueur
5 oz. hot espresso
serve in mug, sweeten to taste
top with whip cream,
shaved chocolate

Rearbuster
2 oz. tequila
2 oz. Kahlua
2 oz. cranberry juice
stir in lowball glass

Red Devil
1/2 oz. sloe gin
1/2 oz. vodka
1/2 oz southern comfort
1/2 oz triple sec
1/2 oz. banana liqueur
2 tbsp lime juice
2 oz. orange juice.
fill mixing glass with ice; add all
ingredients; shake well; pour
into highball glass

Red Raider
1 oz. bourbon
1/2 oz. triple sec
1 oz. sour mix
dash of grenadine
shake, strain into lowball glass

Rhode Island Ice Coffee
1 oz. Kahlua
1 oz. vodka
1/2 oz. brandy
2 oz. cream
serve in lowball glass over ice

Road Runner
2 parts vodka
1 part amaretto
1 part cream of coconut
blend, serve in exotic glass
orange slice
pinch of nutmeg

Godfather
5 oz. scotch
2 1/2 oz. amaretto
stir in lowball glass

Godmother
5 oz. vodka
2 1/2 oz. amaretto
stir in lowball glass

Golden Cadillac
2 oz. galliano
2 oz. white creme de cacao
2 oz. light cream
shake, strain into lowball glass

Grasshopper
2 oz. green creme de menthe
2 oz. white creme de cacao
2 oz. light cream
shake, strain into lowball glass

The Great Pumpkin Punch
1 part Apple Cider
2 parts Ginger Ale
1 part Rum
serve in a hollowed-out
pumpkin with little chunks
of floating pumpkin

Europa Cup
1/3 Gin
1/3 Crème de Bananes
1/3 Bernardine Bols
Ghiaccio
Versare riempiendo i bicchieri per metà
Aggiungere Gazosa
Decorare con frutta di stagione

Long Whistle
3/4 Cognac
1/4 Latte
Mezzo cucchiaio di zucchero
Ghiaccio
Servire con un pizzico di noce moscata

Creole Fizz
4/5 Sloe Gin
1/5 Panna liquida
Un bianco d'uovo
Un cucchiaio di succo di limone
Ghiaccio
Servire riempiendo i bicchieri per due terzi
Aggiungere Soda
Mescolare dolcemente

Mai-Tai #1
2 oz. light rum
2 oz. sour mix
1/2 oz. amaretto
1 oz. curacao orange liqueur
splash of grenadine
shake, strain into exotic glass
straw

Green Fantasy
1 oz. vodka
1 oz. dry vermouth
1 oz. melon liqueur
kiwi slices
serve in chilled balloon glass
mix with crushed ice until
drink is frappeed

Green Island
1 1/2 oz. vodka
3 oz. pineapple juice
juice of 1 lime
1/2 tsp. sugar syrup
1/2 oz green creme de menthe
pineapple spear
mix with cracked ice, strain into
chilled Hurricane glass, layer
creme de menthe on top

Green Lagoon
1 oz. gin
1 oz. green creme de menthe
3 oz. pineapple juice
mix with cracked ice strain
into a chilled cocktail glass

Green Stinger
1 part green creme de menthe
1 part clear brandy
serve in lowball glass

Greyhound
1 1/2 oz. vodka
fill with grapefruit juice
stir in highball glass

Hairy Navel
See Fuzzy Screw

Hairy Virgin
2 parts light rum
1 part triple sec
2 parts pineapple juice
blend, serve in exotic glass
cherry

Happy Hawaiian
1 1/2 oz. Kahlua
1 1/2 oz. Bailey's Irish Cream
fill with pineapple juice
serve in lowball glass

Harvey Wallbanger
1 1/2 oz. vodka
fill with orange juice
splash of galliano
stir in highball glass

Havana Cocktail
3/4 oz. light rum
1 1/2 oz. pineapple juice
dash of grenadine
shake, strain into cocktail glass

Hawaiian Cocktail
2 oz. gin
1/2 oz. triple sec
splash of pineapple
shake, strain into cocktail glass

Hawaiian Sea Breeze
See Bay Breeze

Headless Horseman
1 1/2 oz. vodka
dash of bitters
fill with ginger ale
serve in highball glass
orange slice

Honolulu Hammer
1 1/2 oz. vodka
1/2 oz. amaretto
splash of pineapple juice
splash of grenadine
shake, strain into cocktail glass

Hot Chocolate
6 oz. milk
Hershey syrup
1 oz. rum
serve in coffee mug

Hot Chocolate Almond
2 oz. Butterscotch Schnapps
1/2 oz. Amaretto
5 oz. hot chocolate
serve in mug with whip cream

Hot Irish Nut
1 part Bailey's Irish Cream
1 part Frangelico
(1 part amaretto optional)
coffee
serve in coffee mug

Iced Coffee Fillip
1/2 oz. Kahlua
cooled strong coffee
serve chilled in a glass

Irish Coffee #1
1 oz. irish whiskey
1 tsp. sugar
hot coffee
1 oz. cream
warm glass in hot water,
combine sugar and whiskey,
layer cream on top

Irish Coffee #2
1 cup of coffee
1 oz. blended whiskey
1 oz. Bailey's Irish Cream
add sugar if desired, stir,
top with whipped cream

Irish Coffee for Two
4 sugar cubes
3 oz. Grand Marnier
4 oz. Irish whiskey
Hot, fresh black coffee
Whipped cream
Divide orange liqueur and sugar in two irish coffee glasses, warm in a microwave. Light liqueur. While the flames are dancing, pour coffee to 1 inch of top of glass. Divide whiskey between glasses and top with whipped cream.

Iron Butterfly
1 part Kahlua
1 part vodka
1 part Bailey's Irish Cream
serve in lowball glass

Italian Coffee
1 1/2 oz. amaretto
1 1/2 tsp. coffee ice-cream
coffee
pinch of ground coriander
serve in mug

Jackhammer
1 1/2 oz. vodka
fill with pineapple juice
stir in highball glass

Jamaican Coffee
1 oz. brandy
1 oz. light rum
coffee
pinch of nutmeg

Jamaican Yoyo
1 1/2 oz. rum
1 1/2 oz. Tia Maria
serve in lowball glass

James Bond Martini
1 1/2 oz. gin
1 1/2 oz. vodka
dry vermouth: regular 3/4 oz. dry 1/2 oz. extra dry 1/4 oz. in 'n' out
swirl, stir, strain into cocktail glass
olive

Jawbreaker
1 oz. cinnamon schnapps
1/2 oz. Tabasco
serve in shot glass

Jello Shots
4 pkgs unflavored jello
3 3 oz. boxes Lime Jello
grain alcohol + water
make jello according to
directions; do not make
alcohol/water concentration
greater than 50/50
Warning: it is flammable!

Jellybean
3 oz. brandy
1 oz. anisette
dash of grenadine
stir in lowball glass

Kamikaze
2 oz. vodka
1 oz. triple sec
1 oz. lime juice
splash of grenadine
shake, strain into shot glass

Kir
fill with white wine
splash of creme de cassis
serve in wine glass
or highball glass

Kir Felix
sparkling water
splash of creme de cassis
twist of lime
serve in lowball glass

Kir Royale
fill with champagne
splash of creme de cassis
serve in champagne glass
or highball glass

Kiss In The Dark
1 oz. gin
1 oz. cherry brandy
1 oz. dry vermouth
stir, strain into highball glass

Knockout
1 oz. Southern Comfort
1 oz. apricot brandy
1 oz. sloe gin
splash of orange juice
shake, strain into lowball glass

Lager & Lime
10 oz. lager
splash of grenadine
serve in beer mug
lime wedge

La Jolla
1 1/2 oz. brandy
1 1/2 oz. banana liqueur
dash of grenadine
splash of orange juice
shake, strain into lowball glass

Leap Frog
1 1/2 oz. gin
dash of lemon juice
fill with ginger ale
serve in highball glass

Lemonade
1 1/2 oz. vodka
lemon juice
serve in lowball glass

Lift
1/4 oz. amaretto
1/4 oz. Drambuie
1/4 oz. Tia Maria
5 oz. hot coffee
serve in mug with whip cream

Loch Ness Monster
1 1/2 oz. scotch
1 tsp. peppermint schnapps
3 oz. club soda
combine over ice, shake, strain
into lowball glass; add club soda
and stir

Long Beach Ice Tea
1/2 oz. vodka
1/2 oz. light rum
1/2 oz. triple sec
1/2 oz. gin
1/2 oz. melon liqueur
1 1/2 oz. cranberry juice
mix in highball glass over ice

Long Island Iced Tea #1
1/2 oz. vodka
1/2 oz. triple sec
1/2 oz. light rum
1/2 oz. gin
1/2 oz. tequila
1 oz. sour mix
splash of orange juice
splash of coke
shake, strain into soda glass
lemon wedge
straw

Long Island Ice Tea #2
1 1/2 oz. vodka
1 1/2 oz. light rum
1 1/2 oz. triple sec
3/4 oz. gin
1/2 oz. melon liqueur
1/2 oz. sour mix
mix in a highball glass over ice

Look Out Below
1 1/2 oz. 151 rum
dash of grenadine
shake, strain into low
ball glass

Lulu
1/2 oz. vodka
1/2 oz. triple sec
1/2 oz. light rum
1/2 oz. amaretto
1/2 oz. peach schnapps
1 oz. sour mix
splash of pineapple juice
splash of grenadine
shake, strain into soda glass
straw

Madras
1 1/2 oz. vodka
half-fill with cranberry juice
half-fill with orange juice
stir in highball glass

Maiden's Blush
1 1/2 oz. gin
1/2 oz. triple sec
1/2 oz. sour mix
splash of grenadine
shake, strain into cocktail glass

Mandeville
1 1/2 oz. light rum
1 oz. dark rum
dash of galliano
dash of Rose's
dash of coke
dash of grenadine
shake, strain into lowball glass