Zombie

Equipment: blender, scoopful of ice, 1 1/2 ounces rum, 1/2 ounce apricot brandy, 1 ounce lemon juice, 1 ounce unsweetened pineapple juice, 2 teaspoons sugar or bar sugar, Collins glass, small ice cubes, bar toothpick, pineapple and maraschino cherry garnish and soda straw.

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

Wine Cooler

Equipment: Collins glass, crushed ice, small ice cubes, white wine, lemon-lime soda and soda straw.

Fill glass 1/3 full of crushed ice, fill remainder with ice cubes; fill glass 1/2 full of wine, fill remainder with soda and serve with straw.

White Sangria

Equipment: Punch bowl, 4/5 quart dry white wine, 1/2 cup peach brandy, 7 ounces club soda or seltzer, 1/2 cup sugar (not bar sugar), 1/4 cup lemon juice, 1/4 cup orange juice, punch cups, peach wedges garnish, sugar and ladle.

Mix wine, brandy, 1/2 cup sugar, and juices in punch bowl; stir until sugar is dissolved; chill. Chill soda.

Just Before Serving Time: Rim cups with garnish; dip cups in sugar ; add garnish to punch.

At Serving Time: Add soda to punch, stir; ladle punch into cups.

Makes 6 cups.

ALTERNATE RECIPE: Substitute orange liqueur for brandy; substitute orange slices for peach wedges.

White Russian

Equipment: Old fashioned glass, crushed ice, small ice cubes, 3/4 ounce coffee liqueur, 3/4 ounce 1/2&1/2 cream, 3/4 ounce vodka, bar toothpick, maraschino cherry garnish ans stir stick straw.

Fill glass 1/3 full of crushed ice, fill remainder with ice cubes; add liqueur, float cream on top of liqueur, float vodka on top of cream; rim glass with garnish; server with garnish on toothpick in drink and straw.

Whiskey Sour (on-the-rocks)

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

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

Whiskey Sour

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

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

Vodka Sour

Equipment: Blender, scoopful of small ice cubes, 1 ounce vodka, 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, vodka, juice, soda and sugar; strain into glass; rim glass with garnish; lay garnish on toothpick across top of glass and serve.

Vokda Martini (Vodkatini) (on-the-rocks)

Equipment: Rocks glass, crushed ice, small ice cubes, 1/2 ounces vodka, 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 vodka and vermouth; rim glass with garnish; stir drink with garnish; serve with garnish on toothpick in drink and water.

Vodka Martini (Vodkatini)

Equipment: Martini glass, crushed ice, glass shaker scoopful of small ice cubes, 1 1/4 ounces vodka, 1/2 ounce 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, vodka 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.

Vodka Collina

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

Blend scoopful of ice, vodka 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 water.

Vodka and Tonic

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

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

Very Dry Martini (on-the-rocks)

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

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

NOTE: No vermouth is added.

Very Dry Martini

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

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

NOTE: No vermouth is added.

Tom Collins

Equipment: Blender, scoopful of small ice cubes, 1 ounce gin, 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, 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 in drink and straw.

Tom and Jerry

Equipment: Electric coffee pot, 1 quart milk, blender, 3 eggs, 1/4 cup sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, spoon, 8 coffee mugs or cups, 6ounces bourbon, 2 ounces dark rum and 8 cinnamon sticks.

Heat milk in coffee pot; blend eggs, sugar, cinnamon and cloves; combine milk and egg mixture in coffee pot; stir to mix; fill cup 3/4 full of milk-egg mixture; add 3/4 ounce bourbon and 1/2 ounce rum; serve with cinnamon stick in mug.

Makes 8 cups.

Tequini (on-the-rocks)

Equipment: Rocks glass, crushed ice, small ice cubes, 1 1/2 ounces tequila, 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 tequila and vermouth; rim glass with garnish; stir drink with garnish, serve with garnish on toothpick in drink and water.

Tequini

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

Fill glass with crushed ice, set aside; put ice, tequila 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.

Tequila Sunrise

Equipment: Collins glass, crushed ice, small ice cubes, 1 ounce tequila, orange juice, 1/2 ounce maraschino cherry juice, bar toothpick, orange and maraschino chery garnish and soda straw.

Fill glass 1/3 gull of crushed ice, fill remainder with ice cubes; add tequila; fill glass orange juices; rim glass with garnish, serve with garnish on toothpick in drink and straw.

NOTE: Do not attempt to stir drink, the cherry juice settles to the bottom of the glass to create the sunrise effect.

Tequila Straight

Equipment: 1 ounce tequila, shot glass, lemon wedge, salt shaker, glass of ice water.

Pour tequila into glass; serve with lemon wedge, salt shaker and water.

Method: Suck lemon, lick salt from back of hand and drink tequila.

Strawberry Punch

Equipment: 1 bottle champagne, 1 quart club soda or seltzer, 10 ounces frozen strawberries, blender, punch bowl, 2 cups orange juice (16 ounce), 1/2 cup orange liqueur, orange slice and peach wedge garnish, 12 punch cups, sugar and ladle.

Before Serving Time: Puree strawberries; chill strawberries, juice, liqueur and garnish; chill soda and champagne.

Just Before Serving Time: Rim cups with garnish and dip cups in sugar; put strawberries, juice, liqueur and garnish into punch bowl.

At Serving Time: Combine punch bowl mixture, champagne and soda; ladle into cups.

Makes 12 cups.

Strawberry Marquerita

Equipment: Blender, scoopful of ice cubes, 1 ounce tequila, 1/2 ounce triple sec, 1/2ounce lime juice, 4 ounces frozen strawberries in syrup, old fashioned glass, bar toothpick, strawberry and lime garnish, sugar and small ice cubes.

Blend scoopful of ice, tequila, triple sec, juice and strawberries; rim glass with garnish; dip glass in sugar; pour mixture into glass; add enough ice to fill glass and serve with garnish on toothpick in drink

Strawberry Marquerita

Strawberry Marquerita

Strawberry Daquiri

Equipment: Blender, scoopful of small ice cubes, 1 ounce light rum, 1/2 ounce lime juice, 4 ounces frozen strawberries in syrup, old fashioned glass, strawberry and lime garnish, bar toothpick, sugar and small ice cubes.

Blend scoopful of ice, rum, juice and strawberries; 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.

Strawberries and Champagne

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

Puree strawberries in blender with ice cubes; rim glass with garnish; dip glass in sugar; pour pureed strawberries into glass; add enough champagne to fill glass, put garnish in drink on toothpick and serve.

Stone Sour (on-the-rocks)

Equipment: Blender, small ice cubes, 1 ounce liquor or liqueur, 3/4 ounce lemon juice, 3/4 ounce orange juice, 2 teaspoons sugar or bar sugar, old fashioned glass, small ice cubes, bar toothpick and orange and maraschino cherry garnish.

Blend scoopful of ice, liquor, juices and sugar; pour mixture into glass, add enough ice to fill glass, rim glass with garnish, put garnish on toothpick and serve with garnish in drink.

Stone Sour

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

Blend ice, liquor, juices and sugar; strain into glass; rim glass with garnish; lay garnish on toothpick across top of glass and serve.

Stinger (on-the-rocks)

Equipment: Rocks glass, crushed ice, small ice cubes, 3/4 ounce brandy, 3/4 ounce white creme de menthe, cocktail straw and glass of ice water.

Fill glass 1/3 full of crushed ice, fill remainder with ice cubes; add brandy and creme de menthe; serve with straw and water.

Stinger

Equipment: Martini glass, crushed ice, glass shaker, scoopful of small ice cubes 3/4 ounce brandy, 3/4 ounce white creme de menthe, cocktail spoon, strainer and glass of ice water.

Fill martini glass with ice, set aside; put scoopful of ice, brandy and creme de menthe in shaker; stir in circular motion until mixture is chilled and diluted, about 15 minutes; dump ice out of glass; strain mixture into glass and serve with water.

Spritzer

Equipment: high ball glass, crushed ice, small ice cubes, Rhine wine, club soda or seltzer, lemon twist garnish and stir stick straw.

Fill glass 1/3 full of crushed ice, fill remainder with ice cubes; fill glass 1/2 full of wine, fill remainder with soda: rim glass with lemon twist, visibly twisting peel before putting in drink; serve with twist in drink and straw.

Snow Bear

Equipment: Blender, 1 ounce dark creme de cocoa, 3/4 ounce creme de noya or 3/4 ounce creme de almond or 3/4 ounce almond liqueur, 1 scoop chocolate 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, liqueur and ice cream and ice or cream and ice; pour into glass and serve.

Smoothie

Equipment: Highball glass, crushed ice, small ice cubes, 1 ounce scotch, milk, stir stick straw, lemon twist garnish (optional).

Fill glass 1/3 full of crushed ice, fill remainder with ice cubes; add scotch; fill glass with milk; rim glass with lemon twist, visibly twisting peel (if desired); serve with twist in drink and straw.

Smith and Kearns

Equipment: Old fashioned glass, crushed ice, small ice cubes. 1 ounce coffee liqueur, 3/4 ounce 1/2&1/2 cream, 3/4 ounce club soda or seltzer, bar toothpick, maraschino cherry garnish and stir stick straw.

Fill glass 1/3 full of crushed ice, fill remainder with ice cubes; add liqueur; float cream on top of liqueur; float soda on top of cream; rim glass with garnish; serve with garnish on toothpick in drink and straw.

NOTE: Do not attempt to stir drink, it should look 3-layered.

Slush

Equipment: Large saucepan, 6 cups water, 2 cups sugar, small saucepan, 2 cups water, 4 bags green tea, 12 ounces frozen orange juice concentrate, 12 ounces frozen lemonade concentrate, 12 ounces gin, 12 ounces vodka, large freezer container, punch cups, 112 ounces lemon-lime soda (14 cups), bar toothpick, lemon slice, orange slice and maraschino cherry garnish.

Boil 6 cups water, dissolve sugar in water, cool. Boil 2 cups water separately from sugar-water mixture, add tea bags and steep for 5 minutes; remove tea bags and throw tea bags away, cool. When mixtures are cool, combine sugar-water mixture,
tea-water mixture, juice, lemonade, gin, and vodka; freeze.

At Serving Time: Fill punch cups 1/2 full of slush, and 1/2 full of soda; serve with garnish on toothpick in drink.

Makes 30 cups.

Sloe Gin Fizz

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

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

Sloe Screw

Equipment: Highball glass, crushed ice, small ice cubes, 1 ounce sloe gin, orange juice, bar toothpick, orange and maraschino cherry garnish and stir stick straw.

Fill glass 1/3 full of crushed ice, fill remainder with ice cubes; add sloe gin; fill with juice; serve with garnish on toothpick in drink and straw.

Slow Comfortable Screw

Equipment: Highball glass, crushed ice, small ice cubes, 1/2 ounce sloe gin, 1/2 ounce sweet southern liqueur, orange juice, bar toothpick, orange and maraschino cherry garnish and stir stick straw.

Gill glass 1/3 full of crushed ice, fill remainder with ice cubes; add sloe gin and liqueur; fill with juice; serve with garnish on toothpick in drink and straw.

Sledgehammer

Equipment: Highball glass, crushed ice, small ice cubes, 1 ounce vodka, like drink, (not lime juice) and stir stick straw.

Fill glass 1/3 full of crushed ice, fill remainder with ice cubes; add vodka; add enough lime drink to fill glass and serve with straw.

Singapore Sling

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

Blend scoopful of ice, gin, liqueur, lemon juice, sugar, club soda and enough cherry juice to make the drink pink-colored; pour mixture into glass; add enough ice to fill glass; add enough lemon-lime soda to fill glass; rim glass with garnish, serve with garnish on toothpick in drink and straw.

Silver Bullet (on-the-rocks)

Equipment: Rocks glass, crushed ice, small ice cubes, 1 ounce gin, splash dry vermouth, few drops scotch, bar toothpick, olive garnish and glass of ice water.

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

Silver Bullet

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

Fill glass with crushed ice, set aside;, put ice, gin, vermouth and scotch 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.

Sidecar

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

Blend ice, brandy, triple sec and juice; strain mixture into glass; rim glass with garnish and serve with garnish in drink.

Screwdriver

Equipment: Highball glass, crushed ice, small ice cubes, 1 ounce vodka, orange juice, bar toothpick, orange and maraschino cherry garnish and stir stick straw.

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

Scotch Mist

Equipment: Rocks glass, crushed ice, 1 1/2 ounces scotch, lemon twist garnish, cocktail straw and glass of ice water.

Fill glass with ice; add scotch; rim glass with lemon twist, visibly twisting peel; serve with twist in drink, straw and water.

Sangria

Equipment: Punch bowl, 4/5 quart dry red wine, 1/4 cup brandy (2 ounces), 7 ounces club soda or seltzer, 1/2 cup sugar (not bar sugar), 1/2 cup lemon juice, 1/2 cup orange juice, punch cups, apple slices garnish, sugar and ladle.

Mix wine, brandy 1/2 cup sugar and juices in punch bowl; stir until sugar is dissolved; chill.

Chill soda.

Before Serving Time: Rim cups with garnish, dip cups in sugar; add garnish to punch cups.

At Serving Time: Add cold soda to , stir and ladle punch into cups.

Makes 6 cups.

Salty Dog

Equipment: Highball glass, lime twist garnish, marquerita salt, crushed ice, small ice cubes, 1 ounce gin, unsweetened grapefruit juice and stir stick straw.

Rim glass with garnish; dip glass in salt; fill glass 1/3 full of crushed ice, fill remainder with ice cubes; add gin; fill glass with juice; squeeze juice from lime wedge into drink; serve with garnish and straw in drink.