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.