TUTTI FRUTTI SHOOTER

Peach Schnapps
Strawberry
Triple Sec



Pour ingredients into  a shot glass. and serve. 

MINI MEXICAN SHOOTER

Tequila
Triple Sec
Lime



Pour ingredients into  a shot glass. and serve. 

LUSH SHOOTER

Melon Liqueur 
Peach Schnapps 
Orange 



Pour ingredients into  a shot glass. and serve. 

JELLY FISH SHOOTER

V-Schnapps
Blue Curacao
Irish Cream
Butterscotch Schnapps



Pour ingredients into  a shot glass. and serve. 

ELECTRIC BANANA SHOOTER

Banana
Tequila
Blue Curacoa

Pour ingredients into  a shot glass. and serve. 

FRUIT SALAD SHOOTER

Orange
Strawberry
Trible Sec

Pour ingredients into  a shot glass. and serve. 

KICK ASS SHOOTER

Tequila
Blue Curacao
Strawberry

Pour ingredients into  a shot glass. and serve. 

HEAVEN & HELL SHOOTER

Banana
Irish Cream
Sambuca
Grenadine


Pour ingredients into  a shot glass. and serve. 

BERRY BERRY SHOOTER

Peach Schnapps

Blackberry

Strawberry

Pour ingredients into  a shot glass. and serve. 

MALIBU BEACH SHOOTER

Malibu
Orange  
Grenadine


Pour ingredients into  a shot glass. and serve. 

SQUASHED FROG SOOTHER

Melon Liqueur 
Irish Cream 
Grenadine 

Pour ingredients into  a shot glass. and serve. 

TWIST SHOOTER

Sambuca
Strawberry
Tequila
V-Schnapps 

Pour ingredients into  a shot glass. and serve. 

PURPLE SHOOTER

Peach schnapps
Blue Curacao
Blackcurrant 

Pour ingredients into  a shot glass. and serve. 

PINKY WINKY SHOOTER

Brandy schnapps
Irish Cream
Strawberry Syrup 

Pour ingredients into  a shot glass. and serve. 

CRANBERRY & STRAWBERRY SANGRIA

1 cup (8 fl. oz) water
2/3 cup (5 oz) sugar
3 cloves
2 medium lemon slices
2 medium lime slices
4 cranberry herbal tea bags
3 1/4 cups (26 fl. oz) dry red wine
2 cups (16 fl. oz) cranberry juice
6 tablespoons brandy
2 tablespoons Triple Sec
1 1/4 cups (5 oz) fresh strawberries, trimmed
1 cup (8 fl. oz) club soda

Combine the water, sugar, cloves, and lemon and lime slices together in a saucepan and set over medium heat. Mix well, and allow to simmer for a couple of minutes. Reduce the heat to low, and simmer for a further 2 to 3 minutes.
Remove the saucepan from the heat and add in the tea bags. After allowing the tea bags to infuse for five minutes, remove and discard the tea bags and the cloves, and transfer the mixture to a large serving pitcher. Add the wine, cranberry juice, brandy and Triple sec. Mix well and drop in the orange chunks and strawberries. Cover and refrigerate for at least 12 hours.
Immediately before serving, mix in the club soda for extra fizz. Serve chilled, over ice.

FRUITY SANGRIA

8 cups (64 fl. oz) dry red wine
8 cups (64 fl. oz) apple juice
1 small grapefruit, cut into eights
1 medium orange, sliced thin crosswise
1 medium lemon, sliced thin crosswise
1 small pear, diced
1 medium apple, diced

Combine the wine, apple juice, and grapefruit pieces in a large pitcher. Mix well, cover and refrigerate overnight.
The following day, add the orange and lemon slices to the wine. Refrigerate for a further 3 hours.
Add the pear and apple to the mixture, then allow to stand for a further 1 hour to absorb the flavor fully. Mix well and serve over ice.

SANGRIA CLARA

1 cup (8 fl. oz) water
1 small bunch fresh mint
1/2 cup (3 1/2 oz) sugar
3 cloves
4 short cinnamon sticks
3 1/4 cups (26 fl. oz) dry white wine
2 cups (16 fl. oz) sparkling apple cider
1/2 cup (4 fl. oz) orange juice
2 small apples, cut into chunks
2 small oranges, sliced thin crosswise
2 small peaches, peeled and cut into chunks

In a small saucepan, combine the water, mint, sugar, cloves and cinnamon sticks over medium heat. Allow to simmer for about 5 minutes. Remove from the heat, and allow the mixture to cool down to room temperature.
Remove and discard the mint leaves, cloves, and cinnamon sticks, and pour the mixture into a large serving pitcher.
Mix in all of the remaining ingredients, cover and refrigerate overnight.
Serve chilled, over ice.

CITRUS SANGRIA

3 1/4 cups (26 fl. oz) dry red wine

1/2 cup (4 fl. oz) Cointreau
1/2 cup (4 fl. oz) brandy
Juice of 1 large orange
Juice of 1 medium lemon
Juice of 1 medium lime
2 tablespoons confectioner's sugar
Club soda, to taste
1 small orange, sliced thin crosswise
1 small lemon, sliced thin crosswise
1 small lime, sliced thin crosswise

Mix the wine, Cointreau, brandy, citrus juices, and sugar in a large pitcher. Refrigerate overnight.
Immediately before serving, add in the club soda, orange, lemon, and lime slices. Serve over Ice.

PEACH & ORANGE SANGRIA

3 1/4 cups (26 fl. oz) dry white wine
1/3 cup (3 oz) sugar
1/3 cup (5 tablespoons) Triple Sec
1/3 cup (5 tablespoons) peach-flavoured brandy
2 medium peaches, peeled and sliced
2 medium oranges, sliced thin and crosswise
1 cup (8 fl. oz) sparkling orange soda
1 cup (8 fl. oz) ginger ale

In a large serving bowl, combine all the ingredients except the orange soda and ginger ale and mix well. Refrigerate overnight.
Immediately before serving, mix in the orange soda and ginger ale. Serve over Ice.

SPICY SANGRIA

3 3/4 cups ( 30 fl. oz) dry white wine
3 tablespoons brandy
2 small red chilies, seeded and quartered
2 medium tart green apples, diced
2 large yellow plums, peeled, pitted and sliced
2 medium peaches, peeled, pitted and cut into chunks
1 cup (8 fl. oz) club soda

Combine all the ingredients except for the club soda in a large serving pitcher, mixing well. Refrigerate overnight.
Immediately before serving, mix in the club soda for added fizz. Serve over ice.

PARTY SANGRIA

3 1/4 cups (26 fl. oz) dry red wine
1/3 cup (3  oz) sugar
1/3 cup brandy
1/3 cup Cointreau
1/3 lemon-flavored vodka
1 small lemon, sliced crosswise
1 small orange, sliced crosswise
1 small lime, sliced crosswise
1 medium pear, diced
2 medium peach, peeled, pitted and sliced
2 cups (8 oz) sliced strawberries
1 bottle carbonated lemon-lime soda

In a sangria pitcher, combine all ingredients except the strawberries and soda.
Chill in the refrigerator overnight. Immediately before serving, stir the strawberries and lemon-lime soda. Pour into chilled glasses and serve.

WHITE SANGRIA

Apple juice, for ice cubes
1 1/4 cups (10 fl. oz) water
1 small bunch fresh mint
1/2 cup (3 1/2 oz) sugar
3 cinnamon sticks
3 1/4 cups (26 fl. oz) dry white wine
2 medium peaches, peeled, pitted and sliced
2 small pears, cut into chunks
2 medium oranges, sliced crosswise
2 small lemons, sliced crosswise
3 cups (24 fl. oz) sparkling apple cider
Mint leaves, to garnish (optional)

To make the apple juice ice cubes, pour the apple juice into two ice trays and freeze until the sangría is ready to serve.

Combine the water, mint leaves, sugar, and cinnamon in a small saucepan, and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks.

Transfer the remaining mixture to a large serving bowl.

Add the wine, peaches, pears, and the orange and lemon slices to the serving bowl. Mix well, and refrigerate overnight. Immediately before serving, mix in the sparkling apple cider and the apple juice ice cubes.

Garnish with fresh mint leaves, if desired.

STRONG SANGRIA

3 1/4 cups ( 26 fl. oz) dry red wine
2 cups (16 fl. oz) sparkling apple juice
4 tablespoons gin
4 tablespoons citron-flavored vodka
2 tablespoons sugar
Juice of 1 large orange
Juice of 1 large lemon
1 small orange, sliced thin crosswise
1 small lemon, sliced thin crosswise
1 small lime, sliced thin crosswise

Pour all the ingredients into a large pitcher, mix well, and refrigerate. Serve chilled over ice.

BASIC SANGRIA RECIPE

• 3 1/4 cups ( 26 fl. oz) dry red wine
• 1 tablespoon sugar
• Juice of 1 large orange
• Juice of 1 large lemon
• 1 large orange, sliced thin crosswise
• 1 large lemon, sliced thin crosswise
• 2 medium peaches, peeled, pitted and cut into chunks
• 1 cup (8 fl. oz) club soda

Combine all the ingredients except for the club soda in a large punch bowl or serving pitcher, mixing well. Refrigerate overnight. Immediately before serving, mix in the club soda for added fizz. Ladle into cups with ice cubes.

CARIBBEAN BREEZE

1 oz Bacardi® 151 rum
1/2 oz Malibu® coconut rum
fill with 1/2 pineapple juice
fill with 1/2 cranberry juice

Pour ingredients into a Collins glass filled with ice. Stir and serve!

ROYAL CARIBBEAN

• 3/4 oz Crown Royal® Canadian whisky
• 3/4 oz amaretto almond liqueur
• 3/4 oz Chambord® raspberry liqueur
• 1 splash cranberry juice
• 1 splash pineapple juice

Pour ingredients into a shaker over, shake well, and strain into a high ball glass.

RASPBERRY MOJITO

1,5 Measures white Rum
1,5 Measures Raspberry Liqueur
Top up soda Water
0,5 measure sugar Syrup
0,25 Large dash Lime Juice


Muddle the sugar syrup and some mint leaves in a highball glass. Add crushed ice and lime juice, then the De Kuyper Raspberry and White Rum.Stir gently and top up with soda to taste.

STRAWBERRY MOJITO

2 Parts ABSOLUT VODKA
1. 1 Part Lemon Juice
2. 1 Part Simple Syrup
3. 5 Leaves Mint Leaf
4. 1 Whole Strawberry
5. Ice Tea
6. Soda Water

Muddle mint leaf, strawberry and simple syrup in a mixing glass. Add lemon juice and ABSOLUT Vodka. Fill with ice tea. Shake and strain into a highball glass filled with ice cubes. Topup with soda water. Garnish with mint leaf and strawberry.

PARIS TO MOSCOW

4 oz. Champagne
½ oz. Stoli Razberi

fresh Raspberries


Pour champagne and Stoli Razberi into a champagne flute or your favorite glass. Add a few fresh raspberries and raise your glass, here’s to new beginnings!

LEMON DROP MARTINI

2 oz lemon or citrus vodka
1 oz fresh-squeezed lemon juice
½ oz simple syrup
lemon wheel, for garnish
for martini rim: simple syrup and white sugar on separate plates



Wet the rim of the martini glass in simple syrup. Dip into the sugar several times to ensure coverage, and set aside.

Combine the vodka, lemon juice, and simple syrup in a cocktail shaker filled with ice and shake vigorously. Strain into the rimmed martini glass. Garnish with the lemon wheel.

TIRAMISU MARTINI

• 1 oz  Kahlúa
• 1 ½ oz chilled espresso
• ½ oz Stoli Vanilla vodka
• ½ oz white crème de cacao
• 1 oz light cream
• ½ oz simple syrup
• 1 egg white (optional, adds frothiness)
• chocolate shavings, for garnish

Combine the Kahlúa and chilled espresso directly in the martini glass. Next, combine the vanilla vodka, white crème de cacao, light cream, simple syrup, and egg white (optional) in a cocktail shaker filled with ice and shake vigorously. Strain carefully into the martini glass so that it layers on top of the espresso. You can pour over a spoon so that it layers more easily. Sprinkle with chocolate shavings.

FRENCH MARTINI

1 ½ oz premium vodka
1 oz pineapple juice
¾ oz Chambord®

lemon peel, for garnish


Combine the vodka, pineapple juice, and Chambord® in a cocktail shaker filled with ice and shake vigorously. Strain into a chilled martini glass. Garnish with the lemon peel. Blackberries also make a nice garnish.

HANA MEADOW

½ of a ruby red grapefruit, cut into wedges
4 Basil leaves, plus 1 for garnish
1 oz Simple syrup
1 ½ oz Absolut Ruby Red vodka
1 oz Gin 



In a cocktail shaker or mixing glass, muddle the grapefruit wedges with 4 of the basil leaves and the simple syrup. Add the vodka and gin. Top with ice and shake vigorously. Strain into a chilled martini glass or strain into a rocks glass with fresh ice. Garnish with a grapefruit wheel and a basil leaf.

ELDERFLOWER - ROSEMARY CAIPIROSKA

• 4 Lemon wedges* plus wheel for garnish
• 1 oz simple syrup
• 1 sprig rosemary
• 1 ½ oz citrus vodka
• ½ oz St-Germain elderflower liqueur **

In a cocktail shaker, muddle the lemon wedges with the simple syrup and rosemary. Add the vodka and elderflower liqueur, top with ice, and shake vigorously. (A good rule is to shake it until the metal become too cold to touch.) Strain into a rocks glass filled with ice. Scoop out the muddled rosemary sprig and drop it in to the drink, and garnish with lemon wheel if desired.

THE THYME & VODKA LEMONADE

• 50ml Vodka
• 25ml Fresh lime juice
• 25ml  Sugar Syrup
• Soda Water
• A few thyme sprigs

In a highball glass, muddle the remaining lemon wedges with the Syrup. Add crushed ice and vodka  and top with club soda. Garnish with thyme sprigs and serve.

BASIL MARTINI

• 55ml Vodka
• 15ml Martini Bianco
• 6 large leaves fresh basil

Roll the basil leaves between your hands to release some of the oils. Place in a cocktail shaker with the vodka and vermouth.Fill the cocktail shaker half way with ice and shake vigorously for 1 minute. Strain through a mesh strainer into glasses, garnish and enjoy!

TURKISH MARTINI

 

• 45ml Vanilla Vodka
• 30ml White creme de cacao
• 10ml Rose Water
• 1 Turkish Delight

Add a scoop of ice to a cocktail shaker, add vodka, creme de cacao & rose water & shake vigorously. Strain into a chilled martini glass & garnish with a cube of turkish delight.

BASIL GRANDE

• 25ml Vodka
• 12.5ml Chambord 
• 12.5ml Grand Marnier
• 25ml Cranberry Juice
• 4 Strawberry
• 4-6 Basil Leaf

Strawberrys muddle with Basil leaves in a cocktail shaker. Add all ingredients into cocktail shaker. filled with ice. Shake well and double strain into large cocktail glass.

ESPRESSO MARTINI

25ml Finlandia Vodka

25ml Kahlua

25ml Bailey's

50ml Espresso

Brew espresso fresh. Pour into a cocktail shaker half-filled with ice cubes and add other ingredients. Shake well, strain into a cocktail glass, and serve.

MIDORI SOUR

30ml Midori

30ml Sweet and Sour mix

30ml Lemon juice

Shake ingredients together with fresh ice. Garnish with a slice of orange or a cherry.

JAPANESE SLIPPER

30 ml Midori

30 ml Cointreau

30 ml Lemon juice

Place crushed ice into cocktail shaker, add Midori, then the Cointreau and lemon juice. Shake well and strain into the chilled cocktail glass. Garnish with a slice of honeydew melon.

P.S. I LOVE YOU

 

25ml Amaretto

25ml Kahlua 

25ml Baileys

25ml Milk

Add all ingredients into cocktail shaker. filled with ice. Shake well and double strain into large cocktail glass.

B52

20ml  Kahlúa

20ml  Baileys Irish Cream

20ml  Grand Marnier

Layer ingredients into a shot glass. Serve with a stirrer.

KIR ROYAL

90ml  Champagne

10ml Crème de cassis


Add the crème de cassis to the bottom of the glass, then top up Champagne.

KIR

90ml  White wine

10ml  Crème de cassis

Add the crème de cassis to the bottom of the glass, then top up with wine.

BLOODY MARY

45ml  Vodka

90ml  Tomato juice

15ml  Lemon juice

Worcestershire Sauce

Tabasco

salt and pepper

Add dashes of Worcestershire Sauce, Tabasco, salt and pepper into highball glass, then pour all ingredients into highball with ice cubes. Stir gently. Garnish with celery stalk and lemon wedge.

CAIPIRINHA

50 ml  Cachaça Rum

½ Lime cut into 4 wedges

2 teaspoons Crystal or Refined Sugar

Place lime and sugar into old fashioned glass and muddle (mash the two ingredients together using a muddler or a wooden spoon). Fill the glass with crushed ice and add the Cachaça.


A wide variety of fresh fruits can be used in place of lime. In the absence of cachaça, vodka can be used, making a caipiroska.

WHITE LADY

50ml Gin

25ml Cointreau

25ml Lemon juice

Mix the ingredients in a shaker half full of ice. Strain and serve in a sugar-rimmed glass. Garnish with a strip of lemon rind.

APPLETINI

25 ml Sourz Apple

25 ml Vodka

12 ml Sugar syrup

Add all ingredients into cocktail shaker. filled with ice. Shake well and double strain into large cocktail glass.

APPLE MARTINI 1

10 ml Sweet Vermouth

10 ml Dry Vermouth

40 ml Vodka or Gin

80 ml Apple juice

Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass. Squeeze oil from lemon peel onto the drink, or garnish with olive.