Rusty Nail

Equipment: Rocks glass, crushed ice, small ice cubes, 3/4 ounce scotch, 3/4 ounce heavy scotch-based liqueur, lemon twist (optional), cocktail straw and glass of ice water.

Fill glass 1/2 full of crushed ice, fill remainder with ice cubes; add scotch and liqueur; rim glass with lemon peel (optional), visibly twisting peel, serve with twist in drink, straw and water.

Rob Roy (on-the-rocks)

Equipment: Rocks glass, crushed ice, small ice cubes, 1 ounce scotch, 1/2 ounce sweet vermouth, dash orange bitters, bar toothpick, orange and maraschino cherry garnish and glass of ice water.

Fill glass 1/3 full of crushed ice, fill remainder with ice cubes; add scotch, vermouth and bitters; rim glass with garnish; stir drink with garnish on toothpick; serve with garnish in drink and water.

Rob Roy

Equipment: Martini glass, crushed ice, glass shaker, scoopful of small ice cubes, 1 1/4 ounces scotch, 1/2 ounce sweet vermouth, dash orange bitters, cocktail spoon, strainer, bar toothpick, orange and maraschino cherry garnish and glass of ice water.

Fill martini glass with ice and set aside; put scoopful of ice, scotch, vermouth and juice in shaker; stir with spoon in circular motion until mixture is chilled and diluted, about 15 seconds; dump ice out of glass; strain mixture into glass; rim glass with garnish; serve with garnish on toothpick in drink and water.

Raspberries and Champagne

Equipment: Blender, 4 ounces frozen raspberries in syrup, 4 small ice cubes, champagne glass, raspberry garnish, sugar and champagne.

Puree raspberries in blender with ice cubes; rim glass with garnish; dip glass in sugar; pour pureed raspberries into glass; add enough champagne to fill glass and serve.

Presbyterian

Equipment: Highball glass, crushed ice, small ice cubes, 1 ounce whiskey, gingerale and stir stick straw.

Fill glass 1/3 full of crushed ice, fill remainder with ice cubes; add whiskey; fill glass with gingerale; serve with straw.

Planter's Punch

Equipment: Collins glass, crushed ice, small ice cubes, 3/4 ounce light rum, 3/4 ounce orange juice, 3/4 ounce lemon juice, 1/2 ounce maraschino cherry juice, pineapple juice, 1/4 ounce dark rum, bar toothpick, pineapple, orange and maraschino cherry garnish and soda straw.

Fill glass 1/2 full of crushed ice; fill remainder with ice cubes; add light rum, orange , lemon and cherry juice; add enough pineapple juice to fill glass; put dark rum on top of drink, rim glass with garnish; serve with garnish on toothpick and straw.

NOTE: Do not attempt to stir drink, it should look 2 tiered.

Pink Squirrel

Equipment: Blender, 1 ounce white creme de cocoa, 3/4 ounce creme de noya or 3/4 ounce creme de almond or 3/4 ounce almond liqueur, 1 scoop vanilla ice cream and 8 small ice cubes or 1 ounce 1/2&1/2 cream and 12 small ice cubes and champagne glass.

Blend creme de cocoa, liqueur and ice cream and ice or cream and ice; pour into glass; serve.

Pink Lady

Equipment: Blender, 9 small ice cubes, 1 ounce gin, 3/4 ounce lemon juice, 3/4 ounce 1/2&1/2 cream, 2 teaspoons sugar or bar sugar, maraschino cherry juice and champagne glass.

Blend ice, gin, lemon juice, cream, sugar and enough cherry juice to make the drink pink-colored; pour into glass; serve.

Pineapple Daquiri

Equipment: Blender, scoopful of small ice cubes, 1 ounce light rum, 1/2 ounce lime juice, 2 teaspoons sugar or bar sugar, 1 slice canned pineapple, old fashioned glass, bar toothpick, pineapple garnish, sugar and small ice cubes.

blend scoopful of ice, rum, juice, sugar and pineapple slice; rim glass with garnish; dip glass in sugar; pour mixture into glass; add enough ice to fill glass, serve with garnish on toothpick in drink.

Pina Colada

Equipment: Blender, scoopful of small ice cubes, 1 ounce rum, 1 ounce cream of coconut, 2 ounces unsweetened pineapple juice, old fashioned glass, small ice cubes, bar toothpick, pineapple and marachino cherry garnish and stir stick straw.

Blend scoopful of ice, rum, cream of coconut and juice; pour mixture into glass; add enough ice to fill glass; rim glass with garnish; serve with garnish on toothpick in drink and straw.

Perfect Manhattan

Equipment: Martini glass, crushed ice, glass shaker, scoopful of small ice cubes, 1 1/3 ounces bourbon, 1/3 ounce dry vermouth, 1/3 ounce sweet vermouth, dash bitters, cocktail spoon, strainer, bar toothpick, maraschino cherry garnish and glass of ice water

Fill martini glass with ice, set aside; put scoopful of ice, bourbon, vermouth, and bitters in shaker; stir in circular motion until mixture is chilled and diluted, about 15 minutes; dump ice out of glass; strain mixture into glass; rim glass with garnish; serve with garnish on toothpick in drink and water.

Peaches and Cream

Equipment: Blender, 1 ounce peach brandy, 1/2 canned peach, 1 scoop vanilla ice cream and 8 small ice cubes or 1 ounce 1/2&1/2 cream and 12 small ice cubes, old fashioned glass, bar toothpick and peach slice garnish.

Blend brandy, peach and ice cream and ice or cream and ice; pour mixture into glass, rim glass with garnish; serve with garnish on toothpick in drink.

Peach Sour

Equipment: Blender, scoopful of small ice cubes, 1 ounce peach brandy, 3/4 ounce lemon juice, 3/4 ounce lemon-lime soda, 1/2 canned peach, 2 teaspoons sugar old fashioned glass, bar toothpick, peach slice and maraschino cherry garnish, sugar and small ice cubes.

Blend scoopful of ice, brandy, juice, soda, peach and sugar; rim glass with garnish; dip glass in sugar; pour mixture into glass; add enough ice to fill glass; serve with garnish on toothpick in drink.

Peach Daquiri

Equipment: Blender, scoopful of small ice cubes, 1 ounce light rum, 1/2 ounce lime juice, 2 teaspoons sugar or bar sugar, 1/2 canned peach, old fashioned glass, bar toothpick, peach slice garnish, sugar and small ice cubes.

Blend scoopful of ice, rum, juice, sugar and peach; rim glass with garnish, dip glass in sugar; pour mixture into glass; add enough ice to fill, serve with garnish on toothpick on drink.

Oranges and Champagne

Equipment: Champagne glass, bar toothpick, orange slice garnish, sugar, 1 1/2 ounces orange juice and champagne.

Rim glass with garnish, dip glass in sugar; pour juice into glass; fill with champagne; serve with garnish on toothpick in drink.

Orange Blossom

Equipment: Blender, scoopful of small ice cubes, 1 ounce gin, 2/3 ounce orange juice, 1/2 teaspoon sugar or bar sugar, bar toothpick, orange slice garnish, sugar and strainer.

Blend ice, gin, juice and sugar; rim glass with garnish and dip glass in sugar, strain mixture into glass. serve with garnish on toothpick in drink.

Old Fashioned (on-the-rocks)

Equipment: old fashioned glass, 1/2 teaspoon sugar, dash marachino cherry juice, splash of club soda or seltzer, crushed ice, small ice cubes, 1 1/2 ounces whiskey, bar toothpick and orange and maraschino cherry garnish.

Put sugar, cherry juice and soda in glass; swirl glass until sugar is dissolved; fill glass 1/2 full of crushed ice, fill remainder with ice cubes; add whiskey; rim glass with garnish, stir drink with garnish on toothpick; serve with garnish in drink.

Old Fashioned

Equipment: Martini glass, crushed ice, glass shaker, 1/2 teaspoon sugar, dash maraschino cherry juice, splash of club soda or seltzer, scoopful of small ice cubes, 1 1/2 ounces whiskey, cocktail spoon, strainer, bar toothpick, orange and maraschino cherry garnish and glass of ice water.

Fill martini glass with ice and set aside; put sugar, cherry juice and soda in shaker, swirl until sugar is dissolved; add scoopful of ice and whiskey; stir with spoon in circular motion until mixture is chilled and diluted, about 15 minutes; dump ice out of glass; strain mixture into glass; rim glass with garnish; serve with garnish on toothpick in drink.

Mint Julep

Equipment: Highball glass, 1 teaspoon sugar, splash water, crushed ice, small ice cubes, 3/4 ounce bourbon, 1/3 ounce green creme de menthe, small ice cubes, water and star stick straw.

Put sugar and a splash of water in glass; swirl glass until sugar is dissolved. fill glass 1/2 full of crushed ice, fill remainder with ice cubes; add bourbon and creme de menthe; add enough ice cubes to fill glass; add enough water to fill glass; serve with straw.

With Fresh Mint: Blender, scoopful of ice cubes, 1 teaspoon sugar, 1 ounce bourbon, 1 mint sprig, highball glass, small ice cubes, water, mint sprig garnish, stir stick straw.

Blend ice, sugar , bourbon and mint; pour mixture into glass; add enough ice to fill glass; add enough water to fill g;ass; rim glass with garnish, serve with garnish sprig in drink and straw.

Mint Daquiri

Equipment: Blender, scoopful of small ice cubes, 1 ounce light rum, 1/2 ounce green creme de menthe, 3/4 ounce lime juice, 2 teaspoons sugar or bar sugar, strainer, champagne glass and lime wedge garnish.

Blend ice, rum, creme de menthe, juice and sugar; strain into glass; rim glass with garnish; squeeze juice from garnish into drink; serve with garnish in drink.

Melon Punch

Equipment: 1 ounce melon liqueur, 1/2 ounce lime juice, 1 1/2 ounces gingerale, champagne, bar toothpick, honeydew and cantaloupe melon ball garnish and punch cup.

Before serving time: Chill liqueur, juice, gingerale and champagne.

At serving time: Put liqueur, juice and gingerale in cup; fill with champagne; rim glass with garnish, serve with garnish on toothpick in drink.

Martini (on-the-rocks)

Equipment: Rocks glass, crushed ice, small ice cubes, 1 1/2 ounces gin, 1/2 ounce dry vermouth, bar toothpick, olive garnish and glass of ice water.

Fill glass 1/3 full of crushed ice, fill remainder with ice cubes; add gin and vermouth; rim glass with garnish, stir drink with garnish on toothpick, serve garnish in drink and water.

Martini

Equipment: Martini glass, crushed ice, glass shaker, scoopful of small ice cubes,
1 1/4 ounces gin, 1/2 ounce dry vermouth, cocktail spoon, strainer, bar toothpick, olive garnish and glass of ice water.

Fill martini glass with ice and set aside; put ice, gin and vermouth in shaker; stir with spoon in circular motion until mixture is chilled and diluted, about 15 minutes, dump ice out of glass; strain mixture into glass, rim glass with garnish; serve with garnish on toothpick in drink and water.

Marquerita

Equipment: Blender, scoopful of small ice cubes, 1 ounce tequila, 1/2 ounce triple sec, 1/2 ounce lime juice, rocks glass, lime wedge garnish, marquerita salt and strainer.

Blend ice, tequila, triple sec and juice; rim glass with garnish; dip glass in salt, strain mixture into glass; squeeze juice from garnish into drink; serve with garnish in drink.

Manhattan (on-the-rocks)

Equipment: Rocks glass, crushed ice, small ice cubes, 1 ounce bourbon, 1/2 ounce sweet vermouth, dash maraschino cherry juice, bar toothpick, maraschino cherry garnish and glass of ice water.

Fill glass 1/3 full of crushed ice, fill remainder with ice cubes; add bourbon, vermouth and juice; rim glass with garnish; stir drink with garnish; serve with garnish on toothpick in drink and water.

Manhattan

Equipment: Martini glass, crushed ice, glass shaker, scoopful of small ice cubes,
1 ounce bourbon, 1/2 ounce sweet vermouth, dash maraschino cherry juice, cocktail spoon, strainer, bar toothpick, maraschino cherry garnish and glass of ice water.

Fill martini glass with ice and set aside; put scoopful of ice, bourbon, vermouth and juice in shaker; stir with spoon in circular motion until mixture is chilled and diluted, about 15 minutes; dump ice out of glass; strain mixture into glass; rim glass with garnish; serve with garnish on toothpick in drink and water.

Mai Tai

Equipment: Collins glass, crushed ice, small ice cubes. 1 ounce dark rum, 1/3 ounce maraschino cherry juice, 1 ounce lime juice, orange juice, pineapple juice, small ice cubes, bar toothpick, pineapple and maraschino cherry garnish and soda straw.

Fill glass 1/3 full of crushed ice and fill remainder with ice cubes; add rum, cherry and lime juices; add enough ice to fill glass; add equal parts orange and pineapple juice to fill glass; rim with garnish; serve with garnish on toothpick in drink and straw.

Mai Mai

Equipment: Blender, scoopful of small ice cubes. 1 ounce dark rum, 3/4 ounce cream of coconut, 3/4 ounce orange juice, 3/4 ounce lemon juice, 2 teaspoons sugar or bar sugar, maraschino cherry juice, old fashioned glass, small ice cubes, bar toothpick, pineapple and maraschino cherry garnish and stir stick straw.

Blend scoopful of ice, rum, cream of coconut, orange and lemon juices, sugar and enough cherry juice to make the drink pink-colored; pour mixture into glass; add enough ice to fill glass; rim glass with garnish; serve with garnish on toothpick in drink and straw.

Liqueur and Coffee

Equipment: Coffee cu, hot black coffee, 1 ounce liqueur, teaspoon, sugar (optional) and 1/2&1/2 cream (optional).

Fill cup 3/4 full of coffee; add liqueur; serve with teaspoon and cream and sugar.

NOTE: A dollop of sweetened whipped cream may be served on drink, instead of cream and sugar; whip 1/4 cup whipping cream; add 1 tablespoon powdered sugar, mix and serve.

Lion Tamer

Equipment: Blender, scoopful of small ice cubes, 1 ounce sweet southern liqueur, 1/2 ounce lemon juice, 2 teaspoons sugar or bar sugar, marachino cherry juice, old fashioned glass, small ice cubes, bar toothpick, lemon and maraschino cherry garnish and stir stick straw.

Blend scoopful of ice, liqueur, triple sec, lemon juice, sugar an enough cherry juice to make the drink pink-colored; put mixture in glass; add enough ice to fill glass; rim glass with garnish; serve with garnish on toothpick in drink and straw.

King Allfonce

Equipment: Pony glass, 1 ounce coffee liqueur, 1 ounce 1/2&1/2 cream, bar toothpick and marashino cherry.

Pour liqueur into glass; float cream on top of liqueur; lay garnish on toothpick across top of glass and serve with garnish on top of glass.

Kamikaze

Equipment: Rocks glass, crushed ice, small ice cubes, 1/2 ounce vodka, 1/2 ounce triple sec, 1/2 ounce lemon juice, lemon twist garnish and cocktail straw.

Fill glass 1/3 full of crushed ice; fill remainder with ice cubes; add vodka, triple sec and juice; rim glass with lemon twist, visibly twisting peel; serve with garnish in drink and straw.

John Collins

Equipment: Blender, scoopful of small ice cubes, 1 ounce whiskey, 3/4 ounce lemon juice, 2 teaspoons sugar or bar sugar, splash of club soda or seltzer, collins glass, small ice cubes, lemon-lime soda, bar toothpick, orange and maraschino cherry garnish and soda straw.

Blend scoopful of ice, whiskey, juice, sugar and club soda; pour into glass; add enough ice to fill glass; fill with lemon-lime soda; rim glass with garnish; serve with garnish on toothpick in drink and straw.

Italian Stinger

Equipment: Martini glass, crushed ice, glass shaker, scoopful of small ice cubes, 3/4 ounce brandy, 3/4 ounce sweet Italian liqueur, cocktail spoon, strainer and glass of ice water.

Fill glass with ice and set aside; put scoopful of ice, brandy and liqueur in shaker; stir with spoon in circular motion until drink is chilled and diluted, about 15 seconds; dump ice out of glass; strain mixture into glass and serve with water/

Irish Coffee

Equipment: Coffee cup, hot black coffee, 1 ounce Irish whiskey, 1 teaspoon sugar (not bar sugar), teaspoon, sweetened whipped cream and either cherry garnish on bar toothpick or green creme de menthe garnish.

Fill cup 3/4 full of coffee; add whiskey and sugar; stir to dissolve sugar; fill, not overfill, with cream, garnish with cherry on toothpick or drizzle creme de menthe over drink and serve.

Sweetened Whipped Cream: whip 1/4 cup whipping cream, add 1 tablespoon powdered sugar; mix and serve.

Ice Pick

Equipment: Collins glass, crushed ice, small ice cubes, 1 ounce vodka, tea, lemon wedge garnish, soda straw and sugar (optional).

Fill glass 1/3 full of crushed ice and fill remainder with ice cubes; add vodka; fill glass with tea; rim glass with garnish, visibly twist garnish over drink; serve with garnish in drink straw and sugar (optional)

TEA: Small microwave container, 1/3 cup water , microwave oven, 2 tea bag and 1/3 cup cold water.

Heat 1/2 cup water in microwave about 30 seconds, add tea bag and steep 5 minutes; throw tea bag away; add another 1/3 cup water to tea water. Use in Ice Pick recipe.

Hot Toddy

Equipment: Blender, complete seeded pulp of lemon, splash of water, coffee mug, 2 teaspoons honey or sugar (not bar sugar), water, spoon, microwave oven, 1 ounce bourbon, lemon twist garnish and stir stick straw.

Blend pulp with splash of water and pour into mug; add honey and fill 3/4 full of water; stir to mix; heat in microwave about 1 minute; add bourbon; rim mug with garnish, visibly twisting peel before putting in mug; serve with garnish in drink and straw.

Hot Buttered Rum

Equipment: Microwavable container, 1/4 pound butter (8 tablespoons or 1 stick), microwave oven, spoon, 18 teaspoons brown sugar (6 tablespoons), 3 teaspoons ground mace (1 tablespoon), 3 teaspoons ground allspice (1 tablespoon), 6 teaspoons ground cloves (2 tablespoons), 6 or 8 coffee mugs, water, 1 ounce dark rum per drink (6 ounces for 6 mugs) and ground nutmeg.

Put butter in container and melt in microwave; add sugar and stir to dissolve sugar in butter; add mace, allspice and cloves; stir to mix; put 4 teaspoons (1 1/3 tablespoon) batter in each mug; add enough water to fill mug 3/4 full; stir to mix; heat in microwave about 1 minute; add rum; sprinkle with nutmeg and serve.

NOTE: For blander drink, add 3 teaspoons (1 tablespoon) batter per drink; use 8ounces rum and 8 coffee mugs/

Makes 8 cups.

Hot Bullshot

Equipment: Coffee mug, tomato juice, beef bouillon, 1 teaspoon Worcestershire sauce, I drop hot sauce, 1/8 teaspoon celery salt, pinch black pepper, microwave oven, lime wedge garnish, 1 ounce vodka, stir stick straw and salt shaker (optional).

Put 1/3 cup tomato juice, 1/2 cup beef bouillon, Worcestershire sauce, hot sauce, celery salt and pepper in mug; heat in microwave, about 1 minute; add vodka; rim mug with garnish, squeeze juice from garnish into drink; serve with garnish in drink, straw and salt shaker (optional).

Hot Apple Pie

Equipment: Coffee mug, apple juice, microwave oven, 1/2 ounce vodka, 1/2 ounce cinnamon schnapps and cinnamon stick.

Fill mug 3/4 full of apple juice; heat in microwave, about 1 minute; add vodka and schnapps; serve with cinnamon stick in drink.

Harvey Wallbanger

Equipment: Collins glass, crushed ice, small ice cubes, 3/4 ounce vodka, orange juice, 1/2 ounce sweet Italian liqueur, bar toothpick, orange and maraschino cherry garnish and soda straw.

Fill glass 1/3 full of crushed ice; fill remainder with ice cubes; add vodka; fill with orange juice; float liqueur on top of juice; rim glass with garnish; serve with garnish on toothpick on top of drink and straw.

NOTE: do not attempt to stir the drink, it should be 2 tiered.

Grasshopper

Equipment: Blender, 3/4 ounce white creme de cocoa, 3$ ounce green creme de menthe, splash brandy, 1 scoop vanilla ice cream and 8 small ice cubes or 1 ounce 1/2&1/2 and 12 small ice cubes and champagne glass.

Blend creme de cocoa, cream de menthe, brandy and ice cream or ice or cream and ice, pour into glass; serve.

Golden Cadillac

Equipment: Blender, 3/4 ounce white creme de cocoa, 3/4 ounce sweet Italian liqueur, 1 scoop vanill ice cream and 8 small ice cubes or 1 ounce 1/2&1/2 cream and 12 small ice cubes and champagne glass.

Blend creme de cocoa, liqueur and ice cream and ice or cream and ice; pour into glass, serve.

Glogg

Equipment: electric burner, large pot and pot cover, 3 4/5ths bottles dry red wine, cheesecloth bag containing spices, 1 pound slivered almonds, 1 pound raisins, wire grill, 1 pound lump sugar, 1 4/5th bottle brandy and punch cups.

Spices: 1 orange peel spiral, 2 ounces cinnamon sticks, 20 cardamon seeds and 25 whole cloves.

Boil wine and cheesecloth bag containing orange peel, cinnamon sticks, cardamon seeds and cloves in pot for 15 minutes; add almonds and raisins; boil for another 15 minutes; put wire grill over pot; put sugar on grill; pour brandy over sugar; ignite; when sugar has melted, extinguish flame with pot cover; serve in punch cups.

Makes 15 cups.

Gin Sour

Equipment: Blender, scoopful of small ice cubes, 1 ounce gin. 3/4 ounce lemon juice, 3/4 ounce lemon-lime soda, 2 teaspoons sugar or bar sugar , strainer, sour glass, bar toothpick and orange and maraschino cherry garnish.

blend ice, gin, juice, soda and sugar; strain into glass; rim glass with garnish, lay garnish on toothpick across top of glass and serve.

Gin Rickey

Equipment: Highball glass, crushed ice, small ice cubes, 1 ounce gin, 1/3 ounce lime juice, club soda or seltzer, lime wedge garnish and stir stick straw.

Fill glass 1/3 full of crushed ice, fill remainder with ice cubes; add gin and juice; add enough soda to fill glass; rim glass with garnish; squeeze juice from garnish into drink; serve with garnish in drink and straw.

Gin Fizz

Equipment: Blender, scoopful of small ice cubes, 1 ounce gin, 3/4 ounce lemon juice, 2 teaspoons sugar or bar sugae, splash club soda or seltzer, collins glass, small ice cubes, lemon-lime soda, bar toothpick, orange and maraschino cherry ganish and soda straw.

Blen scoopful of ice, gin, juice, sugar and club soda; pour into glass; add enough ice to fill glass; fill with lemon-lime soda; rim glass with garnish; serve with garnish on toothpick on top of drink and straw.

Gin Collins

Equipment: Blender, scoopful of small ice cubes, 1 ounce gin, 3/4 ounce lemon juice, 2 teaspoons sugar or bar sugar, splash club soda or seltzer, collins glass, small ice cubes, lemon-lime soda, bar toothpick, orange and maraschino cherry garnish and soda straw.

blend scoopful of ice, gin, juice, sugar and club soda or seltzer; pour into glass; add enough ice to fill glass; fill with lemon-lime soda; rim glass with orange garnish, serve with garnish on toothpick on top of drink and straw.

Gin and Tonic

Equipment: Highball glass, crushed ice, small ice cubes, 1 ounce gin, tonic or quinine water, lime wedge garnish and stir stick straw.

Fill glass 1/2 full of crushed ice, fill remainder with ice cubes; add gin; fill glass with tonic or quinine water, rim glass with garnish; squeeze juice from garnish into drink; serve with garnish in drink and water.

Gimlet

Equipment: Rocks glass, crushed ice, small ice cubes, 1 ounce vodka, 1 ounce lime juice, lime wedge garnish, cocktail straw and glass of ice water.

Fill glass 13 full of crushed ice, fill remainder with ice cubes; add vodka and juice; rim glass with garnish; squeeze juice from garnish into drink; serve with garnish in drink, straw and water.

Gibson Martini (on-the-rocks)

Equipment: Rocks glass, crushed ice, small ice cubes, 1 1/2 ounces gin, splash dry vermouth, bar toothpicks, 2 cocktail onions and glass of ice water.

Fill glass 1/3 full of crushed ice; fill remainder with ice cubes; add gin and vermouth; rim glass with garnish. stir drink with garnish on toothpick, serve with garnish in drink and water.

Gibson Martini

Equipment: Martini glass, crushed ice, glass shaker, scoopful of small ice cubes, 1 1/2 ounces gin, splash dry vermouth, cocktail spoon, strainer, bar toothpick, 2 cocktail onions and glass of ice water.

Fill martini glass with ice, set aside; put scoopful of ice, gin and vermouth in shaker; stir with spoon in circular motion until mixture is chilled and diluted, about 15 second; dump ice out of glass; strain mixture into glass; rim glass with garnish; serve with garnish on toothpick in drink and water.

Frozen Marquerita

Equipment: Blender, 1 1/2 scoopfuls of crushed ice, 1 ounce tequila, 1/2 ounce triple sec, 1/2 ounce lime juice, old fashioned glass, lime wedge garnish, marquerita salt and cocktail straw.

Blend ice, tequila, triple sec and juice; blend until pureed like slush; rim glass with garnish; dip glass in salt; pour mixture into glass; serve with garnish in drink and straw.

Frozen Daquiri

Equipment: Blender, 1 1/2 scoopfuls of crushed ice, 1 1/2 ounces light rum, 3/4 ounce lime juice, 2 teaspoons sugar or bar sugar, old fashioned glass, lime wedge garnish and cocktail straw.

Blend ice, rum, juice and sugar; blend until pureed like slush; pour into glass; rim glass with garnish; serve with garnish in drink and straw.

French Coffee

Equipment: Coffee cup, hot black coffee, 1 ounce brandy and 1 teaspoon sugar.

Fill cup 3/4 full of coffee; add brandy and sugar; stir until sugar is dissolved and serve.

Frappe

Equipment: Rocks glass, crushed ice, 1 ounce liquor or liqueur, cocktail straw, lemon twist (optional) and glass of ice water.

Fill glass with ice; add liquor or liqueur; rim glass with lemon twist if desired, visibly twisting peel; serve with twist in drink, straw and water.

Eggnog

Equipment: 1 cup milk, 1/4 cup sugar, spoon, blender, 3 eggs, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 3/4 ounce rum, 6 ounces bourbon, 3 cups milk, punch bowl, 2 cups whipping cream, 1/2 cup powdered sugar, punch cups, ladle and ground nutmeg.

Heat 1 cup milk' add sugar; stir until sugar is dissolved; put sugar-milk mixture in blender with eggs, cinnamon, cloves, rum and bourbon; blend; put mixture in punch bowl; add remaining 3 cups milk; whip cream with sugar until double in volume and fold in; stir until mixed and chill.

Before Serving Time: Whip additional whipping cream and powdered sugar until double in volume.

At Serving Time: Ladle eggnog into cups; top with additional dollop of sweetened whipped cream; sprinkle with nutmeg and serve. Makes 7 cups.

Dutch Cream

Equipment: Blender, 1 ounce dark creme de cocoa, 3/4 ounce white creme de menthe, 1 scoop chocolate ice cream and 8 small ice cubes or 1 ounce 1/2&1/ cream and 12 small ice cubes and champagne glass.

Blend creme de cocoa, creme de menth, ice cream and ice or cream and ice; pour into glass and serve.

Dry Rob Roy

Equipment: Martini glass, crushed ice, glass shaker, scoopful of small ice cubes, 1 1/4 ounces scotch, 1/2 ounce dry vermouth, dash bitters, cocktail spoon, strainer, bar toothpick, olive garnish and glass of ice water.

Fill martini glass with ice, set aside; put scoopful if ice, scotch, vermouth and bitters in shaker; stir with spoon in circular motion until mixture is chilled and diluted, about 15 seconds; dump ice out of glass; strain mixture into glass; rim glass with garnish; serve with garnish on toothpick and water.

Dry Old Fashioned (on-the-rocks)

Equipment: Rocks glass, 1/4 teaspoon sugar, dash bitters, splash of club soda or seltzer, crushed ice, small ice cubes, 1 1/2 ounces whiskey, bar toothpick, olive garnish and glass of ice water.

Put sugar, bitters and soda in glass; swirl glass enough to dissolve sugar; fill glass 1/3 full of crushed ice, fill remainder with ice cubes; add whiskey; rim glass with garnish, stir drink with garnish on toothpick, serve with garnish in drink and water.

Dry Old Fashioned

Equipment: Martini glass, crushed ice, glass shaker, 1/2 teaspoon sugar, dash bitters, splash of club soda or seltzer, scoopful of small ice cubes, 1 1/2 ounces whiskey, cocktail spoon, strainer, bar toothpick, olive garnish and glass of ice water.

Gill martini glass with ice, set aside; put sugar, bitters and soda in shaker; swirl shaker enough to dissolve sugar; add scoopful of ice and whiskey; stir with spoon in circular motion until mixture is chilled and diluted, about 15 seconds; dump ice out of glass; strain mixture into glass; rim glass with garnish, serve with garnish on toothpick in drink and water.

Dry Martini (on-the-rocks)

Equipment: Rocks glass, crushed ice, small ice cubes, 1 1/2 ounces gin, splash dry vermouth, bar toothpick, olive garnish and glass of ice water.

Fill glass 1/3 full of crushed ice, fill remainder with ice cubes; add gin and vermouth; rim glass with garnish; stir drink with garnish on toothpick, serve with garnish in drink and water.

Dry Martini

Equipment: Martini glass, crushed ice, glass shaker, scoopful of small ice cubes. 1 1/2 ounces gin, splash dry vermouth, cocktail spoon, strainer, bar toothpick, olive garnish and glass of ice water.

Fill martini glass with ice, set aside; put scoopful of ice, gin and vermouth in shaker; stir with spoon in circular motion until mixture is chilled and diluted, about 15 seconds; dump ice out of glass; strain mixture into glass; rim glass with garnish; serve with garnish on toothpick in drink and water.

Dry Manhattan (on-the-rocks)

Equipment: Rocks glass, crushed ice, small ice cubes, 1 ounce bourbon, 1/2 ounce dry vermouth, dash bitters, bar toothpick, olive garnish, glass of ice water.

Fill glass 1/3 full of crushed ice; fill remainder with ice cubes; add bourbon, vermouth and bitters; rim glass with garnish; stir drink with garnish on toothpick; serve with garnish in drink and water.

Dry Manhattan

Equipment: Blender, crushed ice, glass shaker, scoopful of small ice cubes, 1 1/2 ounces bourbon, slighty more than 1/2 ounce dry vermouth, dash bitters, cocktail spoon, strainer, bar toothpick, olive garnish and glass of ice water.

Fill martini glass with ice, set aside; put scoopful of ice, bourbon, vermouth and bitters in shaker; stir with spoon in circular motion until mixture is chilled and diluted, about 15 seconds; dump ice out of glass; strain mixture into glass; rim glass with garnish; serve with garnish on toothpick in drink and water.

Daquiri (on-the-rocks)

Equipment: Blender, scoopful of small ice cubes, 1 ounce light rum, 1/2 ounce lime juice, 1 1/2 teaspoon sugar or bar sugar, old fashioned glass, small ice cubes, lime wedge and stir stick straw.

Blend scoopful of ice, rum, juice and sugar; pour mixture into glass, add enough ice to fill glass; rim glass with garnish; squeeze juice from garnish into drink; serve with garnish in drink and straw.

Daquiri

Equipment: Blender, spoonful of small ice cubes. 1 1/2 ounces light rum, 3/4 ounce lime juice, 2 teaspoons sugar or bar sugar, strainer, champagne glass and lime wedge garnish.

Blend ice, rum, juice and sugar; strain into glass; rim glass with garnish, squeeze juice from garnish into drink; serve with garnish in drink.

Cuba Libra

Equipment: Highball glass, crushed ice, small ice cubes, 1 ounce rum, cola, lime wedge garnish and stir stick straw.

Fill glass 1/2 full of crushed ice; fill remainder with ice cubes; add rum; fill glass with cola; rim glass with garnish; squeeze juice from garnish into drink; serve with garnish in drink and straw.

Cream Liqueur

Equipment: Rocks glass, crushed ice, small ice cubes, 1 1/2 ounces cream liqueur and cocktail straw.

Fill glass 1/3 full of crushed ice; fill remainder with ice cubes; pour liqueur over ice and serve with straw.

Courtyard

Equipment: Blender, scoopful of ice cubes, 3/4 ounce light rum, 3/4 ounce lemon juice, 3/4 ounce 1/2&1/2 cream, 3/4 ounce cream of coconut, 2 teaspoons sugar or bar sugar, marachino cherry juice, brandy snifter, strainer, 1/2 ounce cherry brandy, bar toothpick, maraschino cherry garnish and stir stick straw.

Blend ice, rum, lemon juice, cream cream of coconut, sugar and enough cherry juice to make the drink pink-colored; strain into glass; float brandy on top of drink; rim glass with garnish; serve with garnish on toothpick in drink and straw.

NOTE: Do not attempt to stir drink, it should look 2-tiered.

Corntini (on-the-rocks)

Equipment: Rocks glass, crushed ice, small ice cubes, 1 1/2 ounces gin, splash dry vermouth, small pickled corn ear garnish and glass of ice water

Fill glass 1/3 full of crushed ice; fill remainder with ice cubes; add gin and vermouth; rim glass with garnish; stir drink with garnish; serve with garnish in drink and water.

Corntini

Equipment: Martini glass, crushed ice, glass shaker, scoopful of small ice cubes, 1 1/2 ounces gin, splash dry vermouth, cocktail spoon, strainer, small pickled corn ear garnish and glass of ice water.

Fill martini glass with ice, set aside; put scoopful of ice, gin and vermouth in shaker; stir with spoon in circular motion until mixture is chilled and diluted, about 15 seconds; dump ice out of glass; strain mixture into glass; rim glass with garnish; serve with garnish in drink and water.

Cognac and Coffee

Equipment: Coffee cup hot black coffee, 1 ounce cognac, sweetened whipped cream or 1/2&1/2 cream and sugar and teaspoon.

Fill cup 3/4 full of coffee; add cognac; serve with whipped cream or cream and sugar and teaspoon.

Sweetened Whipped Cream: Whip 1/4 cup whipping cream; add 1 tablespoon powdered sugar; mix and serve on top.

Cinnamon Cider

Equipment: Microwave oven, 6 ounces apple juice, coffee cup or mug, 1 ounce cinnamon schnapps and cinnamon stick.

Heat 3/4 cup cider in oven, about 1 minute; add schnapps; serve with cinnamon stick in drink.

Champagne Cocktail

Equipment: Champagne glass 1 teaspoon sugar, dash bitters, splash of club soda or seltzer, chilled champagne and lemon twist.

Put sugar, butters and soda in glass; swirl glass enough to dissolve sugar; fill with champagne; rim glass with lemon twist, visibly twisting peel; serve with twist in drink.

Cafe Brulot

Equipment: Chafing dish or fondue pot, 6 teaspoons sugar, 6 ounces cognac, 2 broken cinnamon sticks, 12 whole cloves, peel of 1 lemon, cut in a long spiral, peels of 2 oranges, 16 ounces black coffee, 6 demitasse cups, ladle and 6 lemon twists.

Put sugar, cognac, cinnamon sticks, cloves and lemon and orange spirals in chafing dish or fondue pot over direct flame; heat gently until warmed, stirring constantly; light mixture with a match and let blaze 1 full minute; slowly pour in coffee; ladle into demitasse cups; rim cups with lemon twists, visibly twisting peels before putting in cups and serve.

Cafe Capri

Equipment: 3/4 ounce dark creme de cocoa, 2 ounces coconut liqueur, 2 teaspoons sugar 1 ounce 1/2&1/2 cream, 3 cups hot black coffee, 4 coffee cups.

Combine creme de cocoa, liqueur, sugar cream and coffee; stir until sugar is dissolved; serve in coffee cups.

Bullshot

Equipment: Highball glass, lime wedge garnish, marquerita salt, crushed ice, small ice cubes, 1 ounce vodka, tomato juice, beef bouillon, 1 teaspoon Worcestershire sauce, 1 drop hot sauce, 1/8 teaspoon celery salt, pinch black pepper, stir stick straw.

Rim glass with garnish; dip glass in salt; squeeze juice from garnish into glass; fill glass 1/3rd full of crushed ice; fill remainder with ice cubes; add vodka; add enough tomato juice to fill glass 2/3rd full, fill remainder with bouillon; add Worcestershire, hot sauce, celery salt and pepper; serve with garnish in drink and straw.

Brandy Alexander

Equipment: Blender, 1/2 ounce white creme de cocoa, 1/2 ounce dark creme de cocoa, 3/4 ounce brandy, splash scotch, 1 scoop vanilla ice cream and 8 small ice cubes or 1 ounce 1/2&1/2 cream and 12 small ice cubes, champagne glass and ground nutmeg.

Blend both creme de cocoas, brandy scotch and ice cream and ice or cream and ice: pour into glass; sprinkle with nutmeg and serve.

Brandy and Coffee

Equipment: Coffee cup, hot black coffee 1 ounce brandy, sweetened whipped cream or 1/2&1/2 cream and sugar, teaspoon.

Fill cup 3/4 full of coffee; add brandy; serve with whipped cream on top or cream and sugar and teaspoon.

NOTE: Sweetened Whipped Cream
Whip 1/4 cup whipping cream, add 1 tablespoon powdered sugar and mix.

Boilermaker

NOTE: Boilermaker is a regional drink, defined differently in different parts of the country. There are 2 recipes listed here.

Equipment: beer mug, tomato juice and beer.

Fill mug 1/3 full of juice; add enough beer to fill glass; serve.

OR

Equipment: beer mug, shot glass, beer, 1 ounce whiskey.

Fill beer mug with beer; fill shot glass with whiskey; serve both.

Blue Marquerita

Equipment: Blender, scoopful of small ice cubes, 1 ounce tequila, 1/2 ounce blue curacao, 1/2 ounce lime juice, rocks glass, lime wedge garnish, marquerita salt and strainer.

Blend scoopful of ice, tequila, curacao and juice; rim glass with garnish, dip glass in salt; strain mixture into glass and serve with garnice in glass.

Bloody Mary

Equipment: Highball glass, lime wedge, marquerita salt, crushed ice, small ice cubes, 1 ounce vodka, tomato juice, 1 teaspoon Worstershire sauce, 1 drop hot sauce, 1/2 teaspoon celery salt, pinch black pepper and celery stalk garnish.

Rim glass with lime wedge; dip glass in salt; squeeze juice from lime wedge into glass; fill glass 1/3 full of crushed ice, fill remainder with ice cubes; add vodka, juice, worcestershire sauce, hot sauce, celery salt and pepper; serve with lime wedge and garnish in drink.

Black Russian

Equipment: Rocks glass, crushed ice, small ice cubes 3/4 ounce vodka, 3/4 ounce coffee liqueur, maraschino cherry garnish, bar toothpick and glass of ice water.

Fill glass 1/3 full of crushed ice; fill remainder with ice cubes; add vodka and liqueur; rim glass with garnish; stir drink with garnish; put garnish on bar toothpick in drink and serve with glass of ice water.

Billini

Equipment: Blender, 1/2 canned peach, 4 small ice cubes, splash of club soda or seltzer, champagne glass and champagne.

Blend peach, ice and soda; pour into glass; fill with champagne, serve.

Banana Daquiri

Equipment: Blender, scoopful of small ice cubes, 1 ounce light rum, 1/2 ounce lime juice, 2 teaspoons sugar or bar sugar, 1/2 peeled ripe banana, old fashioned glass banana garnish on bar toothpick, sugar and small ice cubes.

Blend scoopful of ice, rum, juice, sugar and banana; rim glass with garnish; dip glass in sugar; pour misture into glass; add enough ice to fill glass; serve with garnish on bar toothpick in drink.

Banana Banchee

Equipment: Blender, 3/4 ounce white Creme de Cocoa, 2/3 ounce banana liqueur, 1/2 peeled ripe banana, 1 scoop vanilla ice cream and 8 small ice cubes or 1 ounce 1/271/2 cream and 12 small ice cubes, old fashioned glass and banana piece garnish on bar toothpick.

Blend Creme de Cocoa, liqueur and ice cream and ice or cream and ice; pour into glass; serve with garnish on bar toothpick in drink.

Bacardi

Equipment: Blender, scoopful of small ice cubes, 1 1/2 ounces light rum, 3/4 ounce lime juice, splash marachino cherry juice, strainer, champagne glass and maraschino cherry garnish on bar toothpick.

Blend ice, rum and juices; strain into glass; rim glass with garnish; serve with garnish on bar toothpick in drink.

B and B

Equipment: Pony glass, 1/2 ounce brandy, 1/2 ounce herb liqueur, glass of ice water.

Fill glass 1/2 full of brandy, fill remainder with liquor; serve with glass of ice water.

Apricot Sour (on-the-rocks)

Equipment: Blender, scoopful of small ice cubes, 3/4 ounce apricot brandy, 1 ounce lemon juice, 3/4 ounce lemon-lime, 1 pitted, canned apricot, 2 teaspoons sugar or bar sugar, old fashioned glass, apricot half and maraschino cherry garnish, sugar, small ice cubes, bar toothpick and stir stick straw.

Blend scoopful of ice, brandy, juice, soda, apricot and sugar; rim glass with garnish; dip glass in sugar; pour mixture into glass; add enough ice to fill glass; serve with garnish on bar toothpick in drink and straw.

Apricot Sour

Equipment: Blender, scoopful of small ice cubes, 1 ounce apricot brandy, 1/2 ounce lemon juice, 1/2 ounce lemon-lime soda, 2 teaspoons sugar or bar sugar, 1 canned, pitted apricot, strainer, sour glass, apricot half and maraschino cherry garnish.

Blend ice, brandy, juice, sugar and apricot; strain into glass; rim glass with garnish; lay garnish across top of glass on bar toothpick and serve.

Angel's Tip

Equipment: Pony glass, 1/2 ounce dark Creme de Cocoa, 1/2 ounce 1/2&1/2 cream, maraschino cherry garnish.

Pour Creme de Cocoa in glass; float cream on top; lay garnish on bar toothpick across top of glass and serve

Ajax Gimlet

Equipment: Rocks glass, crushed ice, small ice cubes, 3/4 ounce vodka, 3/4 ounce orange liqueur, 3/4 ounce lime juice, lime wedge garnish, cocktail straw, and glass of ice water.

Fill rocks glass 1/3 full of crushed ice, fill remainder with ice cubes; add vodka, liqueur and juice; rim glass with garnish, squeeze juice from garnish into drink; serve with garnish in drink, straw and water.

Equipment

Equipment: Blender, Strainer, Cocktail Spoon, Glass Shaker, Salt Shaker, Bar Toothpick, Microwave Oven, Electric Burner, Teaspoon and Tablespoon, Ladle, Punch Bowl, Coffee Pot, Large freezer Container, Small Saucepan, Large Saucepan, large Pot and Cover, Cheesecloth, Wire Grill, Chafing Dish or Fondue Pot.

Glasses: Shot Glass, Highball Glass, Pilsner Glass or Beer Mug, Rocks or On-The-Rocks Glass, Old Fashioned Glass, Martini Glass, Collins Glass, Champagne Glass, Sour Glass, Coffee cups or Mugs, Punch Cups, Pony Cups, Brandy Snifter and Demitasse Cups.

Straws: Stir Stick Straw, Soda Straw and Cocktail Straw.

Ice: Small Ice Cubes and Crushed Ice.

Soda: Cola, Lemon-Lime, Club Soda or Seltzer, Tonic or Quinine Water, Gingerale and Diet Soda.

Juice: Orange, Lemon, Lime, Tomato, Marachino Cherry, Grapefruit, Pineapple and Apple.

Garnish: Marachino Cherry, Orange Slice, Lime Wedge, Olive, Lemon Twist, Pineapple Piece, Ground Nutmeg, Cinnamon Stick, Peach Slice, Strawberry, Apricot, Pickled Corn Ear, Celery Stalk, Lemon Slice, Cocktail Onion, Lemon Wedge, Apple Slice, Banana, Melon and Raspberry.

Ingredients: Sugar, Powdered Sugar or Bar Sugar, 1/2&1/2 Cream, Bitters, Marquerita Salt, Salt, Cream of Coconut, Whipping Cream, Strawberries in Syrup, Worcestershire Sauce, Hot Sauce, Celery Salt, Black Pepper, Milk, Ice Cream, Coffee, Lime Drink, Beef Bouillon, Ground Cloves, Whole Cloves, Ground Cinnamon, Orange Bitters, Banana Orange Spiral, Eggs, Cardamon Seeds, Slivered Almonds, Raisins, Lump Sugar, Tea, Pineapple Slice Raspberries in Syrup, Green Tea, Frozen Orange Juice Concentrate, Frozen Lemonade Concentrate, Chocolate Ice Cream, Lemon Spiral, Butter, Brown Sugar, Ground Mace, Allspice, Lemon Pulp, Honey and Mint Sprig.

Wine: Dry Vermouth, Sweet Vermouth, Chablis (Sha-Blee'), Rhine, Rose, Champagne and Red Wine.

Beer: Bottled, Draft and Imported.

Liqueur: Coffee Liqueur, Triple Sec, Sloe Gin, Light Creme de Cocoa, Peppermint Schnapps, Brandy, Dark Creme de Cocoa, Green Creme de Menthe, Peach Brandy, Apricot Brandy, Sweet Italian Liqueur, Orange Liqueur, Sweet Southern Liqueur, Almond Liqueur, Cognac, Cherry Brandy, Cherry Liqueur, White Creme de Menthe, Cinnamon Schnapps, Cream Liqueur, Blue Curacao, Scotch-based Liqueur, Herb Liqueur, Banana Liqueur, Melon Liqueur and Coconut Liqueur.

Definition of Terms, Wh to Wo

Whiskey is Scotch, Irish, Canadian or blended whiskies, and is distilled from barley, corn, rye or wheat. It is aged at least 2 years in kegs and is used in: Dry Old Fashioned, Dry Old Fashioned (on-the-rocks), John Collins, Old Fashioned, Old Fashioned (on-the-rocks), Whiskey Sour and Whiskey Sour (on-the-rocks).

White Creme de Cocoa is a clear-colored, sweet, chocolate-flavored fiqueur, is also called light creme de cocoa, and is used in: Banana Banchee, Brandy Alexander, Golden Cadillac, Grasshopper and Pink Squirrel.

White Creme de Menthe is a clear-colored, sweet, mint-flavored liqueur, is also called light creme de menthe, and is used in: Dutch Cream, Stinger and Stinger (on-the-rocks).

White Vermouth is a white wine, seasoned with herbs, and fortified with alcohol to boost the alcoholic content of the wine to 15 percent is the same as dry vermouth, and is used in: Corntini, Corntini (on-the-rocks), Dry Manhattan, Dry Manhattan (on-the-rocks), Dry Rob Roy, Dry Rob Roy (on-the-rocks), Gibson Martini, Gibson Martini (on-the-rock), Martini, Martini (on-the-rocks), Tequini, Tequini (on-the-rocks), Vodka Martini and Vodka Martini (on-the-rocks).

White Wine is the fermented juice of white grapes, and is used in: Spritzer and Wine Cooler.

an be white, pink or red, sparkling or not sparkling, imported or domestic. Wine is the fermented juice of grapes or fruits and may be fermented in the bottle or in vats, some wines are named for the regions, cities, counties, countries or areas of their original Some wines are dry, and some are sweet, and a book could be written on wine alone.


Wine Bucket is a receptacle that holds a standard-sized bottle of wine. It should be filled half of it's capacity with ice, and enough water should be added, sot hat the wine bottle slips easily into the ice.

Worcestershire Sauce is named for a city in England, Worcester, and was originally prepared in Worcester, England, and later brought to the United States. Worcestershire Sauce is used as a flavoring in: Bloody Mary, Bullshot and Hot Bullshot.

Definition of Terms, Tr to Wh

Triple Sec is a sweet, clear, orange-based liqueur, and is a variety of Curacao. It is used in: Frozen Marquerita, Kamikaze, Lion Tamer, Marquerita, Sidecar and Strawberry Marquerita.

Up denotes a method of serving a drink. It means chilled, but strained into a glass, usually a martini glass.

Vermouth is a red or white wine that is seasoned with herbs, and fortified with alcohol to boost it's alcoholic content to 15 percent. It is used in: Corntini, Corntini (on-the-rocks), Dry Manhattan, Dry Manhattan (on-the-rocks), Dry Martini, Dry Martini (on-the-rocks), Gibson Martini, Gibson Martini (on-the-rocks), Manhattan, Manhattan (on-the-rocks), Martini, Martini (on-the-rocks), Rob Roy, Rob Roy (on-the-rocks), Tequini, Tequini (on-the-rocks), Vodka Martini (Vodkatini and Vodka Martini (Vodkatini) (on-the-rocks).

Very Dry Martini is made like any martini or on-the-rocks martini, except there is no vermouth added.

Vodka is a color less, tasteless and odorless liquor made from potatoes, corn or rye, and is used in: Ajax Gimlet, Black Russian, Bloody Mary, Bullshot, Gimlet, Harvey Wallbanger, Hot Apple Pie, Hot Bullshot, Ice Pick, Screwdriver, Sledgehammer, Slush, Vodka and Tonic, Vodka Collins, Vodka Martini (Vodkatini), Vodka Martini (Vodkatini) (on-the-rocks), Vodka Sour and White Russian.

Whipped Cream refers to whipping cream that has been whipped.

Whipping Cream refers to cream that is capable of being whipped.

Definition of Terms, Sw to To

Sweetened Whipped Cream is made by whipping 1/4 cup whipping and adding 1 tablespoon powdered sugar, and mixing well. Sweetened whipped cream is used in: Brandy and Coffee, Cognac and Coffee, Eggnog, Irish Coffee and Liqueur and Coffee.

Sweet Vermouth is a red wine seasoned with herbs, and fortified with alcohol to boost the alcoholic content to 15 percent, and is used in: Manhattan, Manhattan (on-the-rocks), Roy Roy and Roy Roy (on-the-rocks).

Tea is the dried, evergreen leaves of an Asian shrub, and is brewed by adding 1 1/2 teaspoons (1/2 tablespoon) tea leaves to 1/2 cup of hot water, steeping 5 minutes, then, adding 1/2 cup cold water. Tea is used in: Ice Pick and Slush.

Tequila is an alcoholic liquor distilled from Mescal, a genus of aloe, a Central American plant and is used in: Frozen Marquerita, Marquerita, Strawberry Marquerita, Tequila Straight, Tequila sunrise, Tequini, Tequini (on-the-rocks).

Tobasco Sauce is made of vinegar, red pepper and salt, and is used as a flavoring in: Bloody Mary, Bullshot and Hot Bullshot.

Tomato Juice is the juice of the tomato fruit, and is used in: Bloody Mary, Bullshot and Hot Bullshot.

Tonic is the same as quinine water and is a carbonated beverage that contains quinine. Quinine is derived from the bark of the South American cinchona evergreen tree, and is used as a mix in: Gin and Tonic and Vodka and Tonic.

Definition of Terms, Su to Sw

Sugared Glass is a glass rimmed with a garnish, then, dipped in sugar and used in: Apricot Sour, Banana Daquiri, Orange Blossom, Oranges and Champagne, Peach Daquiri, Peach Sour, Pineapple Daquiri, Raspberries and Champagne, Sangria, Strawberries and Champagne, Strawberry Daquiri, STrawberry Marquerita, Strawberry Punch and White Sangria.

Sweet and Sour Syrup is a combination of sugar, lemon juice and orange juice. Bar sugar may be used, as well as regular sugar or powdered sugar. For bar sugar, sweet and sour syrup, mix in a 1/2 gallon container, 2 pounds bar sugar, 1 quart lemon juice, and enough orange juice to fill 1/2 gallon container. The bar sugar, sweet and sour syrup must be mixed before every usage, because the sugar settles to the bottom, and the juices rise to the top; the result is: the drinks made with the 1st half of the bottle are too sour, and the drinks made with the last half of the bottle are too sweet if not shaken. For every 2 teaspoons of sugar and 3/4 ounce of lemon juice desired in a drink, use 1 full ounce of bar sugar, sweet and sour syrup. For powdered sugar, sweet and sour syrup, mix 2 cups powdered sugar, 2 cups lemon juice, and 1/8th cup orange juice. For ordinary sugar, sweet and sour syrup, mix 1 1/2 cups powdered sugar in 2 cups hot lemon juice, stir until the mixture is dissolved, then, add 1/8th cup of orange juice. Regular sugar sweet and sour syrup never separates, nor powdered sugar, sweet and sour syrup, if they are dissolved completely. Powdered sugar and regular sugar, sweet and sour syrup both made 3 1/4 cups. As with bar sugar, sweet and sour syrup, use 1 full ounce of powdered sugar or regular sugar, sweet and sour syrup for every 2 teaspoons of sugar and 3/4 ounce of lemon juice desired in a drink.

Sweet Italian Liqueur is one of several sweet, syrupy, amber-colored liqueurs that are imported from Italy and is used in: Golden Cadillac, Harvey Wallbanger and Italian Stinger.

Sweet Soda is another name for lemon-lime soda.

Sweet Southern Liqueur is one of several sweet, syrupy, dark tan-colored liqueurs originating in the United States and is used in: Lion Tamer and Slow Comfortable Screw.

Definition of Terms, Sp to Su

Split is the equivalent of 1/4 bottle of wine or champagne.

Stirring a drink is done in several ways; first, in a glass shaker, stir the drink and ice, primarily to dilute the drink, for example, if 1 ounce of liquor is in the drink, after stirring with ice and straining the liquid, it should measure 2 liquid ounces. Sir with a bar spoon in a circular motion, so as not to "bruise the gin", for about 15 seconds. Stirring with a garnish is achieved by moving the garnish around the inside of the glass several time. Drinks that are layered should not be stirred by the bartender, and it isn't necessary to stir drinks that have straws, the recipient of the drink is perfectly capable of stirring those drinks himself.

Stir Stick Straw is a thin, hollow straw designed for highball drinks.


Straight Whiskey is distilled from corn, rye, barley or wheat, and aged in oak barrels for at least 2 years. Bourbon, called Kentucky straight bourbon whiskey, when it is distilled in Kentucky, rye, corn and bottled-in-bond whiskey are straight whiskeys.

Strainer refers to a particular type of bar strainer, that is designed to strain the drink from the glass shaker or blender into the appropriate glass for the drink. It can be purchased at any bar equipment supply store and many liquor stores.

Strawberries is this book are referred to as frozen in syrup, but fresh or frozen strawberries that are not in a sugar syrup may be used, if sugar is added. Strawberries are used in: Strawberries and Champagne, Strawberry Daquiri, Strawberry Marquerita and Strawberry Punch.

Strawberry Garnish is a fresh or frozen strawberry without syrup and is used in: Strawberries and Champagne, Strawberry Daquiri, Strawberry Marquerita and Strawberry Punch.

Sugar is made from many sources of water-soluble, crystalline, carbohydrates having a characteristically sweet taste. Sugar or powdered sugar may be substituted for bar sugar always. Sugar needs to be blended longer to totally dissolve it, but it never foams so that the drink doesn't fit the glass. Sugar is also used for rimming the top edge of the glass in many drinks. Sugar is used in one capacity or another in: Apricot Sour, Banana Daquiri, Brandy and Coffee, Cafe Capri, Cafe Brulot, Champagne Cocktail, Cognac, Courtyard, Daquiri, Daquiri(on-the-rocks), Dry Old Fashioned, Dry Old Fashioned (on-the-rocks), Eggnog, French Coffee, Frozen Daquiri, Gin Collins, Gin Fizz, Gin Sour, Glogg, Hot Toddy, Ice Pick, Irish Coffee, John Collins, Lion Tamer, Liqueur and Coffee, Mai Mai, Mai Tai, Mint Daquiri, Mint Julep, Old Fashioned, Old Fashioned (on-the-rocks), Orange Blossom, Oranges and Champagne, Peach Daquiri, Pineapple Daquiri, Pink Lady, Raspberries and Champagne, Sangria, Singapore, Sling, Sloe Gin Fizz, Slush, Stone Sour Stone Sour (on-the-rocks), Strawberries and Champagne, STrawberry Daquiri, Strawberry Marquerita, Strawberry Punch, Tom and Jerry, Tom Collins, Vodka Collins, Vodka Sour, Whiskey Sour, Whiskey Sour (on-the-rocks), White Sangria and Zombie.

Definition of Terms, Sa to Se

Salt Shaker is, simply, a table salt shaker, filled with salt, and, perhaps, a few grains of rice to keep the salt from caking.

Salted Glass is the same as salt rimmed glass. Rim the garnish around the outside, top edge of the glass, dip glass in salt, especially marquerita salt, and used for: Bloody Mary, Blue Marquerita, Frozen Marquerita, Marquerita and Salty Dog.

Sangria is a red wine punch. Sangria and White Sangria are essentially the same, except Sangria is made with red wine, and White Sangria is made with white wine.

Schnapps is a sweet, variously flavored, liqueur, and is used in: Cinnamon Cider and Hot Apple Pie.

Scotch is a smokey-flavored whiskey, 80 to 86 proof, distilled in Scotland from soaked, sprouted, and, then, dried barley, which has been dried over partially-carbonated moss found in bogs. Scotch is used in: Dry Rob Roy, Dry Rob Toy (on-the-rocks), Rob Roy, Rob Roy (on-the-rocks), Rusty Nail, Scotch Mist, Silver Bullet, Silver Bullet (on-the-rocks) and Smoothie.

Seltzer is the same as club soda, carbonated water, and is used in: Dry Old Fashioned, Dry Old Fashioned (on-the-rocks), Champagne Cocktail, Gin Collins, Gin Fizz, Gin Rickey, John Collins, Old Fashioned, Old Fashioned (on-the-rocks), Sangria, Singapore Sling, Sloe Gin Fizz, Spritzer, Tom Collins and White Sangria.

Definition of Terms, Re to Sa

Red Vermouth is a red wine, seasoned with herbs, and fortified with alcohol to boost the alcoholic content of the wine to 15 percent. It is the same as sweet vermouth and is used in: Manhattan, Manhattan (on-the-rocks), Rob Roy and Rob Roy (on-the-rocks).

Red Wine is the fermented juice of red grapes and is used in: Glogg, Manhattan, Manhattan (on-the-rocks), Rob Roy, Rob Roy (on-the-rocks) and Sangria.

Rim the Glass with Garnish means to hold the garnish in one hand, and the glass in the other hand, then, rub the garnish around the top of the glass to impart the flavor of the garnish on the glass, or, in case of sugared or salted glasses, rub the garnish around the outside edge of the glass, so that the sugar or salt will remain on the glass, not in the drink.

Rocks Glass is slang for an on-the-rocks glass.

Rum is a liquor made from sugarcane and molasses, is not less than 80 proof and is used in: Bacardi, Banana Daquiri, Courtyard, Cuba Libra, Daquiri, Daquiri (on-the-rocks), Eggnog, Frozen Daquiri, Hot Buttered Rum, Mai Mai, Mai Tai, Mint Daquiri, Peach Daquiri, Pina Colada, Pineapple Daquiri, Planter's Punch, Strawberry Daquiri, Tom and Jerry and Zombie.

Salt Rimmed Glass is the same as salted glass. Rim the garnish around the outside, top edge of the glass, dip glass in salt, especially marquerita salt and use for: Bloody Mary, Blue Marquerita, Frozen Marquerita, Marquerita and Salty Dog.

Definition of Terms, Pi to Ra

Pineapple Piece is made by cutting a pineapple slice in halves or fourths and is used as a garnish in: Mai Mai, Mai Tai, Pina Colada, Pineapple Daquiri, Planter's Punch and Zombie.

Pineapple Slice is made by cutting both ends off a pineapple, paring the pineapple, turning the pineapple on it's side and cutting through to the other side, slicing the pineapple slices about 1/2 inch thick, then, paring the core from the center of the pineapple slice. Pineapple slices may be canned, refrigerated or frozen and used in: Pineapple Daquiri.
Pony Glass is a small, stemmed glass that resembles a very small pilsner glass, and has a 1 ounce capacity. It is used to serve liqueurs without ice.

Pour has two meaning in this book, the verb pour means to dispense a liquid or liquid mixture from one receptacle to another receptacle. The noun pour means the liquid measure, usually a shot glass.

Powdered Sugar is a finely, ground, white sugar, and is used to sweeten whipped cream or is used in sweet and sour syrup, because it dissolves readily.

Quart is 32 fluid ounces or 2 pints or 4 cups.

Quinine Water is a carbonated beverage that contains quinine. Quinine is derived from the bark of the South American cinchona evergreen tree. Quinine water is the same as tonic and is used as a mix in: Gin and Tonic and Vodka and Tonic.

Raspberries in this definition are referred to as frozen in syrup, but fresh or frozen raspberries that are not in a sugar syrup may be used, if sugar is added. Raspberries are used in: Raspberries and Champagne.

Raspberry Garnish is a fresh or frozen raspberry without syrup and is used as a garnish in: Raspberries and Champagne.

Definition of Terms, O to Pi

Ounce refers to a measurement that is equal to 6 teaspoons or bar spoons of liquid.

Pare means to peel and remove the outer skin.

Peach Brandy is a brandy made from peaches, and is used in: Peach Daquiri, Peach Sour, Peaches and Cream and White Sangria.

Peach Wedge is a canned, frozen or fresh pared, seeded, peach, sliced as if it were an apple, and used as a garnish in: Peach Daquiri, Peach Sour, Peaches and Cream, Strawberry Punch and White Sangria.

Pickled Corn Ear is a small, pickled, ear of corn and is used as a garnish in: Corntini and Corntini (on-the-rocks).

Pilsner Glass is a tall, footed, beer glass that is conical in shape.

Pineapple Juice is the unsweetened juice from the pineapple fruit and is used in: Mai Mai, Mai Tai, Pina Colad, Pinapple Daquiri, Planter's Punch and Zombie.

Definition of Terms, Or

Orange Concentrate is a frozen, orange juice-orange pulp concentrate to which water is added to make orange juice, and is used as an ingredient in: Slush.

Orange juice the unsweetened juice from oranges, and is used in: Harvey Wallbanger, Mai Mai, Mai Tai, Orange Blossom, Oranges and Champagne, Planter's Punch, Sangria, Screwdriver, Slow Comfortable Screw, Slow Screw, Stone Sour, Stone Sour (on-the-rocks), Tequila Sunrise and White Sangria.

Orange Liqueur is a clear-colored liqueur made from oranges, and is used in: Ajax Gimlet, Liqueur and Coffee, Rob Roy, Rob Roy (on-the-rocks), Strawberry Punch and white Sangria.

Orange Peel Spiral is made by butting both ends off an orange, then starting at one end of the orange, cut the peel from the orange in one long, circular, piece, ending at the other end of the orange. Orange peel spiral is used in: Cafe Brulot.

Orange Piece is made by cutting both ends off an orange, turning the orange on it's side, and slicing the orange in round, thin slices, them, cutting the slices in half. Orange piece is used as a garnish in: Fin Collins, Gin Fizz, Gin Sour, Harvey Wallbanger, John Collins, Old Fashioned, Old Fashioned (on-the-rocks), Orange Blossom, Oranges and Champagne,Planter's Punch, Rob Roy, Rob Roy (on-the-rocks), Screwdriver, Singapore Sling, Sloe Gin Fizz, Slow Comfortable Screw, Slow Screw, Slush, Stone Sour, Stone Sour (on-the-rocks), Strawberry Punch, Tequila Sunrise, Tom Collins, Vodka Collins, Vodka Sour, Whiskey Sour, Whiskey Sour (on-the-rocks) and White Sangria.

Definition of Terms, O to Or

Old Fashioned Glass is a glass that may or may not have a stem, is as wide as it is tall, and has a 7 ounce capacity.

Olive Garnish is the edible, oval fruit of the olive tree, seeded, and stuffed with pimento, a mild-flavored red pepper, and used as garnish in: Dry Manhattan, Dry Manhattan (on-the-rocks), Dry Martini, Dry Martini (on-the-rocks), Dry Old Fashioned, Dry Old Fashioned (on-the-rocks), Dry Rob Roy, Dry Rob Roy (on-the-rocks), Martini, Martini (on-the-rocks), Tequini, Tequini (on-the-rocks), Very Dry Martini, Very Dry Martini (on-the-rocks), Vodka Martini or Vodkatini and Vodka Martini or Vodkatini (on-the-rocks).

On-The-Rocks demotes a method of serving the drink mixture, and means on crushed ice and/or ice cubes. Some drinks that may be served on-the-rocks are: Corntini, Daquiri, Dry manhattan, Dry Martini, Dry Old Fashioned, Dry Rob Roy, King Alfonce, Manhattan, Martini, Old Fashioned, Rob Roy, Tequini, Stinger Stone Sour, Very Dry Martini, Vodka Martini or Vodkatini or Whiskey Sour.

On-The-Rocks Glass is a short-stemmed glass, and has a rather squarish-shaped glass, and has a 4 ounce capacity.

Orange Bitters is an alcoholic ingredient made from bitter oranges, are referred to in the book as orange bitters, and are used in: Rob Roy and Rob Roy (on-the-rocks).

Definition of Terms, Ma to Nu

Marachino Cherry Juice is the juice from canned or bottled marachino cherries, and is used as an ingredient in: Bacardi, Courtyard, lion Tamer, Mai Mai, Mai Tai, Manhattan, Manhattan (on-the-rocks), Old Fashioned, Old Fashioned (on-the-rocks), Pink Lady, Planter's Punch, Singapore Sling and Tequila Sunrise.

Marquerita Salt is a coarse salt designed especially for Marqueritas and is used to rim the glass of: Bloody Mary, Blue Marquerita, Frozen Marquerita, Marquerita and Salty Dog.

Martini is such an interesting drink, it deserves extra attention. Original martini recipes were 1/2 gin and 1/2 dry vermouth. During Prohibition it was easy to get "bathtub gin", but difficult to get dry vermouth,so, dry martinis were encouraged. It's a mistaken belief that a dry martini means more dry vermouth and less gin. Dry refers to a dry gin, such as London dry gin, and means more dry gin and less dry vermouth, although it's easy to see why people would be mistaken. When making martinis ahead of time for a party, measure the gin and dry vermouth into a pitcher, add an equal amount of water instead of ice, and chill.

Martini Glass is a long-stemmed, upside-down, bell shaped, glass used to serve martinis, among other drinks. It is long-stemmed to ensure that the drink remains cold, because the user holds the glass by the stem , and not by the bell-shaped body of the glass.

Melon Garnish is made by halving a melon, scooping out seeds, and using a small melon-baller to make small melon balls, then, refrigerating or freezing the melon balls until needed. Melon garnish is used when melon liqueur is used, and is used in: Melon Punch.

Microwave Oven is an oven that cooks by electromagnetic radiation, having an approximate range from 1 millimeter to 1 meter, the region between infrared and shortwave radio wavelengths, and is indispensible in a bar, club or lounge.

Milk is the whitish liquid produced by the mammary glands of cows, primarily, and is used as a liquid food. Milk is used in: Eggnog, Smoothie and Tom and Jerry.

Mist is any drink served over crushed ice, is synonymous with Frappe, and is referred to in: Scotch Mist.

Mix is a dual purpose word in this blog. Used as a verb, mix means to blend or stir; used as a noun, mix means any type of carbonated soft drink. fruit juice or water.

Muddle means to blend. Before technological advances, it meant to use mortar and pestle to blend and crush ingredients, but today and in the future, it means to use some type of automatic blender.

Neat means not diluted with any other substances, and refers particularly to whiskey.

Nutmeg is the hard, aromatic seed of a tropical tree, ground and grated for use as a spice, and is used in: Brandy Alexander and Eggnog.

Definition of Terms, Li to Ma

Liquor is an alcoholic beverage made by distillation, rather than fermentation.

Liquor Distributor is a business that supplies liquor, liqueurs, and caters to the needs of bars and liquor stores.

Liter is 1.056 quart, for example, a quart contains 32 liquid ounces and a liter contains approximately 33 3/4 ounces.

Mace is a spice made from the seed that covers nutmeg, and is used in: Hot Buttered Run.

Magnum is the equivalent of two bottles of wine or champagne.

Marachino Cherry Garnish is a sweetened, brightly-colored, red cherry, and is used as a garnish in: Angel's Tip, Apricot Sour, Bacardi, Black Russian, Courtyard, Gin Collins, Gin Fizz, Gin Sour, Harvey Wallbanger, Irish Coffee, John Collins, King Alfonce, King Alfonce (on-the-rocks), Lion Tamer, Mai Mai, Mai Tai, Manhattan, Manhattan (on-the-rocks), Old Fashioned, Old Fashioned (on-the-rocks), Peach Sour, Perfect Manhattan, Fina Colada, Planter's Punch, Rob Roy, Rob Roy (on-the-rocks), Screwdriver, Singapore Sling Sloe Gin Fizz, Slow Comfortable Screw, Slow Screw, Slush, Smith and Kearns, Stone Sour, Stone Sour (on-the-rocks), Tequila Sunrise, Tom Collins, Vodka Collins, Vodka Sour, Whiskey Sour, Whiskey Sour (on-the-rocks), White Russian and Zombie.

Definition of Terms, Li

Light Creme de Menthe is a clear-colored, sweet, mint-flavored liqueur, is the same as White Creme de Menthe, and is used in: Dutch Cream, Stinger and Stinger (on-the-rocks).

Light Rum is a liquor made from sugar cane and molasses, and is used in: Bacardi, Banana Daquiri, Courtyard, Cuba Libra, Daquiri, Daquiri (on-the-rocks), Eggnog, Frozen Daquiri, Hot Buttered Rum, Mai Mai, Mai Tai, Mint Daquiri, Peach Daquiri, Pina Colada, Pineapple Daquiri, Planter's Punch, Strawberry Daquiri and Zombie.

Lime Drink is a sweetened, lime-flavored, juice drink, and is used in: Sledgehammer.

Lime Juice is the unsweetened juice from limes, and is used in: Ajax Gimlet, Bacardi, Banana Daquiri, Blue Marquerita, Daquiri, Daquiri (on-the-rocks), Frozen Daquiri, Frozen Marquerita, Gimlet, Gin Rickey, Mai Tai, Marquerita, Melon Punch, Mint Daquiri, Peach Daquiri, Pineapple Daquiri, Sidecar, Strawberry Daquiri and Strawberry Marquerita.

Lime Wedge is made by cutting both ends off a lime, turning the lime on it's side, and slicing the lime in thin, round slices, then, cutting the slices in half. Lime Wedge is used as a garnish in: Ajax Gimlet, Bacardi, Bloody Mary, Blue Marquerita, Bullshot, Cuba Libra, Daquiri, Daquiri (on-the-rocks), Frozen Daquiri, Frozen Marquerita, Gimlet, Gin and Tonic, Gin Rickey, Hot Bullshot, Marquerita, Mint Daquiri, Peach Daquiri, Sidecar and Vodka and Tonic.

Liqueur is an alcoholic beveraage made by a distilling process with fruit, flowers, herbs, seeds, roots, plants or juices with sweenening added. Liqueur is used in: Ajax Gimlets, Angel's Tips, B and B, Banana Banchee, Black Russian, Blue Marquerita, Brandy Alexander, Cafe Capri, Cinnamon Cider, Cream Liqueur, Dutch Cream, Frappe, Golden Cadillac, Grasshopper, Harvey Wallbanger, Hot Apple Pie, Italian Stinger, Kamikaze, King Alfonce, King Alfonce (on-the-rocks), Lion Tamer, Liqueur and Coffee, Marquerita, Melon Punch, Mint Daquiri, Mint Julep, Pink Squirrel, Rusty Nail, Sidecar, Singapore Sling, Sloe Gin Fizz, Slow Comfortable Screw, Slow Screw, Smith and Kearns, Snowbear, Stinger, Stinger (on-the-rocks), Stone Sour, Stone Sour (on-the-rocks), Strawberry Punch, White Russian and White Sangria.

Definition of Terms, Le to Li

Lemon Piece is made by cutting both ends off a lemon, turning the lemon on it's side, and slicing the lemon in thin, round slices, then, cutting the slices in half. Lemon piece is used in: Lion Tamer and Slush.

Lemon Pulp is made by cutting both ends off a lemon, inserting the head of a bar spoon and rotating the spoon against the inside of the lemon to loosen the lemon meat from the peel; then, when the spoon moves freely in a circular motion around the lemon pulp, turn the lemon over and repeat the process on the other side. When the pulp is completely loose from the peel, push the pulp out the lemon end. Pulp may be used 2 ways, squeezed for lemon juice, or seeded and pureed in blender with a splash of water, then refrigerated or frozen, for use in: Hot Toddy.

Lemon Twist is made by cutting both ends off a lemon, inserting the head of a bar spoon and rotating the spoon against the inside of the lemon to loosen the lemon meat from the peel; then, when the spoon moves freely in a circular motion around the lemon pulp, turn the lemon over and repeat the process on the other side. When the pulp is completely loose from the peel, push the pulp out the lemon end. Pulp may be used 2 ways, squeezed for lemon juice or seeded and pureed in blender with a splash of water, then refrigerated or frozen, for use in other drinks. Cut peel in half, from open end to open end, and cut each half diagonally in about 6 slices. When serving in drinks, visibly twist peel above the drink to release the oils in the lemon peel, rim the glass with the peel, and put it in the drink; lemon twists are used in: Champagne Cocktail, Cream Liqueur, Frappe, Hot Toddy, Kamikaze, Mist, Rusty Nail, Scotch Mist, Spritzer, some scotch drinks and some martinis.

Lemon Wedge is made by cutting both ends off a lemon, and slicing as if the lemon were an apple; seed. A lemon wedge is used in: Ice Pick, among others.

Light Cream de cocoa is a clear-colored, sweet, chocolate-flavored, liqueur, is is same as white creme de cocoa, and is used in: Banana Banchee, Brandy Alexander, Golden Cadillac, Grasshopper and Pink Squirrel.

Definition of Terms, Le

Lemon Juice is the unsweetened juice from lemons, and is used in: Apricot Sour, Courtyard, Gin Collins, Gin Fizz, Gin Sour, John Collins, Kamikaze, Lion Tamer, Mai Mai, Peach Sour, Pink Lady, Planter's Punch, Sangria, Singapore Sling, Sloe Gin Fizz, Stone Sour, Stone Sour (on-the-rocks), Tom Collins, Vodka Collins, Vodka Sour, Whiskey Sour, Whiskey Sour(on-the-rocks), White Sangria and Zombie.

Lemon-Lime Soda is a carbonated, soft drink, flavored with lemons and Limes, and is used as a mix or ingredient in: Apricot Sour, Gin Collins, Gin Fizz, Gin Sour, John Collins, Peach Sour, Singapore Sling, Sloe Gin Fizz, Slush, Stone Sour, Stone Sour (on-the-rocks), Tom Collins, Vodka Collins, Vodka Sour, Whiskey Sour, Whiskey Sour (on-the-rocks) and Wine Cooler.

Lemon Peel Spiral is made by cutting both ends off a lemon, then starting at one end, cut the peel from the lemon in one long circular piece, ending at the other end of the lemon. Save the pulp and squeeze for lemon juice or seed and puree in a blender with a splash of water, and refrigerate or freeze for use in Hot Toddy. Lemon peel spiral is used in: Cafe Brulot.

Definition of Terms, Hi to Le

Highball Glass is a glass that may or may not have a stem, and has a 7 ounce capacity.

Honey may be substituted for sugar or bar sugar as an ingredient, although it can't be used to rim glasses. Honey is primarily used as an ingredient in: Hot Toddy.

Ice is either crushed ice or small ice cubes in this blog, and all the recipes are designed for only these 2 types of ice, and each type of ice is specified in the recipes.

Ice Cream or 1/2&1/2 Cream Drinks are drinks that are made with a frozen mixture of sweetened milk products, or 1/2 milk and 1/2 the fat content in milk. All ice cream drinks, except one, Peaches and Cream, have many similarities. They are all made with ice cream and ice or cream and ice, have light and/or dark creme de cocoa (the exception is Peaches and Cream), have another liquor or liqueur as an ingredient, are blended, and served in a champagne glass. A list of ice cream drinks is: Banana Banchee, Brandy Alexander, Dutch Cream, Golden Cadillac, Grasshopper, Peaches and Cream, Pink Squirrel and Snowbear.

Ice Cream Scoop is a scoop that is used to measure ice cream for ice cream drinks. A typical scoop holds 2 liquid ounces, but about 3 ounces of ice cream.

Iced Glasses are glasses that are chilled, either by refrigeration or by filling the glass with ice, and by dumping the ice out of the glass when the glass is chilled.

Imported means from another country; a liquor or liqueur made in another country.

Irish Whiskey is a whiskey that is made in Ireland, is 86 proof, and is a blend of barley-malted whiskies and grain whiskies. Irish whiskey is used in: Irish Coffee.

Jigger is a 1 1/2 ounce liquid measurement.

Jiggler is a 1 1/2 ounce liquid measurer, used to measure a Jigger.

Lemondada Concentrate is a frozen, sweetened, lemon-juice concentrate, to which water is added to make lemonade, and is used in: Slush.