• We now offer WHOLESALE pricing for authorized businesses.
  •   0 item  
     
     
     
     
    Drink Guide
     
    #   A   B   [C]   D   E   F   G   H   I   J   K   L   M   N   O   P   Q   R   S   T   U   V   W   X   Y   Z   
     
    Page:   1  2  3  4  5  6  Next>>  
     
    C C C
    stir with ice, pour into a cocktail glass.
    2 Parts Whiskey
    2 Parts Coca Cola®
    1 Part Lemon Juice
     
    C SPOT
    Put in tall glass, stir. Serve with chilled cranberry juice if possible. Garnish with orange slice.
    1.5 oz. Peach Schnapps
    Cranberry juice
     
    C. M. SPICEBERRY
    Blend all ingredients in a blender with a scoop of crushed ice.
    1 1/4 oz. Captain Morgan's Spiced Rum®
    3 oz. Strawberries
    1 oz. Creme de Coconut
     
    CABARET
    Stir all ingredients (except cherry) with ice and strain into a cocktail glass. Top with the cherry and serve.
    1 1/2 oz. Gin
    1/2 tsp. Dry Vermouth
    1/4 tsp. Benedictine
    2 dashes Bitters
    1 Cherry
     
    CABO
    Fill a shaker half full with ice cubes. Pour all ingredients into shaker and shake well. Strain drink into a Cocktail glass.
    1.5 oz. Jose Cuervo® Tequila
    3 oz. Pineapple Juice
    0.25 oz. Lime Juice
     
    CACTUS BERRY
    shake with ice and pour into large salt rimmed margarita glass
    1 1/4 oz. Jose Cuervo® Tequila
    1 1/4 oz. Red Wine
    1 oz. Triple Sec
    6 1/2 oz. Sour Mix
    1 Splash Lemon Lime soda
    1 dash Lime Juice
     
    CACTUS BOWL
    Blend all ingredients with ice. Serve in Marguarita glass on rocks.
    9 oz. Pineapple Juice
    6 oz. Lime Juice
    3 oz. Light Rum
    1 1/2 oz. Spiced Rum
    1 1/2 oz. Amaretto
     
    CACTUS PRICK
    Fill a shaker half full with ice cubes. Pour all ingredients into shaker and shake well. Strain drink into a Cocktail glass and serve.
    2 oz. Jose Cuervo® Tequila
    0.5 oz. Triple Sec
    2 tsp. Drambuie®
    2 oz. Lemon Juice
     
    CADALAC MARGARITA
    Combine first 3 ingredient into a shaker with ice. Shake well. Pour into a salt-rimmed margarita glass and garnish with a lime wedge.
    2 oz. Jose Cuervo® Tequila
    3/4 oz. Grand Marnier®
    1 1/4 oz. Sweet & Sour mix
    1 Lime Wedge
     
    CADIZ
    Shake all ingredients with ice, strain into an old-fashioned glass over ice cubes, and serve.
    3/4 oz. Blackberry Brandy
    3/4 oz. Dry Sherry
    1/2 oz. Triple Sec
    1 tbs. Light Cream
     
    CAFÉ AMARETTO2
    Pour amaretto into coffee and stir well. Float cognac on top, using the back of a spoon, and top with a generous portion of whipped cream.
    1 cup Black Coffee
    1 oz. Amaretto
    1/2 oz. Cognac
    1 tbs. Whipped Cream
     
    CAFE ANTRIM
    Shake whiskey, cognac, and sugar briskly in shaker to dissolve sugar. Pour into demitasse cup or old fashioned glass. Fill with coffee; stir. Garnish with orange.
    1 oz. Irish Whiskey
    1 tsp. Cognac
    0.5 tsp. Sugar
    fill With Coffee
    0.25 Slice Orange
     
    CAFE BOOM BOOM
    Pinch of Frangelico, dash of Irish creme and a splash of Brandy fill with strong coffee or cappichino
    0.33 oz. Frangelico
    0.33 oz. Irish Cream
     
    CAFE BRULOT
    Combine sugar, cinnamon, cloves and citrus rinds in a dish; heat until sugar begins to dissolve. Add citrus slices, liqueur and brandy; heat. Half fill ladle with liquid and ignite. Add to dish to ignite and stir. When flame dies, add coffee; heat.
    0.25 cup Brandy
    1 cinnamon stick
    5 cloves
    3 cup Coffee
    1 Lemon Twist
    2 Lemon Slice
    1 Orange Peel
    1 Orange Slice
    1 Brown Sugar
    0.5 cup Triple Sec
     
    CAFÉ BRÛLOT GRAND MARNIER
    Put all ingredients, except spirits and coffee, in a brûlot bowl or a chafing dish. Moisten sugar cubes with a little water and mash into orange and lemon peels with a muddler or heavy spoon. Add warmed Grand Marnier and cognac and mix well. Place a small sugar cube in a ladle and add a tbsp. of cognac that has been warmed. Ignite and pour blazing into bowl. After a few seconds pour in coffee and stir.
    2 Sugar Cubes cinnamon stick
    8 cloves
    Outer Peel of Orange
    Outer Peel of Lemon
    Small Piece of Vanilla Bean
    3 oz. Grand Marnier®
    2 oz. Cognac
    1 Pint Black Coffee
    2 cinnamon stick
     
    CAFE CARIBBEAN
    can substitute one large scoop of good ice cream a la Haagen-Dazs/Ben & Jerry's (try using different chocolate/vanilla flavours) in place of sugar and whipped cream. dash Regnier on the whipped cream. (optional)
    0.75 oz. Amaretto
    0.75 oz. Rum
    4 oz. Coffee
    1 tsp. Sugar
    Top With Whipped Cream
     
    CAFÉ DE PARIS
    In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a sour glass.
    2 oz. Gin
    1/2 oz. Anisette
    1 Egg White
    1 oz. Heavy Cream
     
    CAFÉ DE PARIS COCKTAIL
    Shake all ingredients with ice, strain into a cocktail glass, and serve.
    1 1/2 oz. Gin
    1 tsp. Anisette
    1 tsp. Light Cream
    1 Egg White
     
    CAFE INSTABUL
    A combination of Ethiopean Harrar and Tanzanian Peaberry coffees are often used for this kind of brew - also known as Turkish Coffee. Measure water into copper or brass-and-tin ibrik or saucepan. Add sugar and bring to boil. Stir in coffee; bring to boil. Allow the beverage to boil up to 3 more times, removing from heat each time. Sprinkle with a few drops of cold water. Serve in demitasse cups.
    1.75 cup Water
    0.25 cup Sugar
    3 tbs. Coffee
     
    CAFÉ JEAVONS
    Pour coconut syrup and hot coffee into a large, heat-proof mug that has been rinsed with hot water. Stir until syrup is dissolved. Add rum, cognac, orange peel, and ice cream float. Sprinkle with cinnamon.
    1 tsp. Coconut Syrup
    Black Coffee
    1 oz. Dark Rum
    1 oz. Cognac
    Orange Peel
    1 Generous Tbsp. Vanilla Ice Cream
    Pinch Cinnamon
     
    CAFE ROYALE
    Pour coffee into warmed mug. Float 2 teaspoons brandy on coffee. Put remaining 2 tsps brandy into a tblsp w/sugar cube. Warm spoon over hot coffee. With a match, carefully ignite brandy in tsp. Slowly lower spoon into coffee to ignite floating brandy.
    4 tsp. Brandy
    0.75 cup Coffee
    1 Sugar Cube
     
    CAFE ROYALE (2)
    Put cube of sugar, well soaked with brandy, in teaspoon and hold so that it will rest in top of the cup of coffee and ignite. Hold until flame burns out. Drop contents in coffee.
    1 Cube Sugar
    1 To Taste Brandy
    1 cup of Coffee
    1 To Taste Kahlua®
     
    CAFE SONIA
    mix in heat proof mug
    3/4 oz. Metaxa 7-Star
    1/2 oz. Amaretto
    1/2 oz. Tia Maria®
    Splash Heavy Cream
    dash Vanilla Extract
    4 oz. Coffee
     
    CAFE THEATRE
    Pour Bailey's and white creme de cacao into a mug. Add coffee to nearly fill the cup and add the Frangelico and dark creme de cacao. Top with whipped cream and garnish with a cinnamon stick.
    1 fill Hot Coffee
    1 Whipped Cream
    0.5 oz. white creme de cacao
    1 dash Dark Creme De Cacao
    1 dash Frangelico
    0.5 oz. Irish Cream
     
    CAIPIRINHA
    Muddle the sugar into the lime wedges in an old-fashioned glass. Fill the glass with ice cubes. Pour the cachaca into the glass. Stir well.
    2 tsp. Granulated Sugar
    1 Lime Wedge
    2 1/2 oz. Cachaca
     
    CALEDONIA
    Shake all ingredients (except cinnamon) with ice and strain into an old-fashioned glass over ice cubes. Sprinkle cinnamon on top and serve.
    1 oz. Brandy
    1 oz. Brown Creme de Cacao
    1 oz. Milk
    1 Egg Yolk
    Cinnamon
     
    CALIFORNIA ICE TEA
    Fill a mixing glass with ice and add all ingredients. Shake and strain into a glass. Add ice.
    0.5 oz. Gin
    1 oz. Orange Juice
    1 oz. Pineapple Juice
    0.5 oz. Light Rum
    0.5 oz. Sour Mix
    0.5 oz. Jose Cuervo® Tequila
    0.5 oz. Triple Sec
    0.5 oz. Vodka
     
    CALIFORNIA ROOT BEER
    Fill a Highball glass almost full with ice cubes. Pour all ingredients into Highball glass, stir well, and serve.
    1 oz. Kahlua®
    1 oz. Galliano®
    2 oz. Club Soda
    1 oz. Coca Cola®
     
    CALIFORNIA SURFER
    Shake with ice and strain into shot glasses
    1 Part Jägermeister®
    2 Parts Pineapple Juice
    1 Part coconut flavor Rum
     
    CALIFORNIAN
    Build in a Highball glass.
    1 oz. Vodka
    0.5 oz. Orange Juice
    0.5 oz. Grapefruit Juice
     
    CALYPSO CCOOLER
    Add one shot of spiced rum and one shot of amaretto into a high ball glass fill the rest of the way with OJ add a splash of grenadine (enough to turn slightly pink) then garnish with an orange slice or lemon (which ever may float your boat) Enjoy !!!!
    1 oz. Amaretto
    0.1 oz. Grenadine
    6 oz. Orange Juice
    1 oz. Spiced Rum
     
    CALYPSO COFFEE
    Pour all ingredients, except the Cream into an Irish Coffee glass. Stir well. Carefully float the Cream on top of the drink.
    1.5 oz. Tia Maria®
    0.5 oz. Dark Rum
    4 oz. Black Coffee
    2 oz. Cream
     
    CALYPSO COOLER
    Shake well. Pour into ice cube filled collins or specialty glass. Top with lemon-lime soda. Garnish with an orange flag.
    1/2 oz. Captain Morgan's Spiced Rum®
    1/2 oz. Peach Schnapps
    1/4 oz. Myer's® Dark rum
    2 oz. Orange Juice
    1 oz. Grenadine
    1 oz. Lime Juice
    2 oz. Lemon Lime soda
     
    CAMELTOE
    Pour the Captain Morgan over a glass of ice, add coke first and then the cream. Give a light stir and enjoy!!!
    5 oz. Coca Cola®
    1 oz. Cream
    2 oz. Captain Morgan's Spiced Rum®
     
    CAMINO REAL
    Shake or blend. Garnish with lime slice.
    1 1/2 oz. Gran Centenario Plata® Tequila
    1/2 oz. Banana Liqueur
    1 oz. Orange Juice
    dash Lime Juice
    dash Coconut Milk
     
    CAMPTON PLACE CAFE SONIA
    Lightly beat cream with few drops vanilla. Reserve. To warmed 7-oz. mug, add Metaxa, amaretto, and Tia Maria. Pour in coffee. Taste for sweetness; add sugar if desired. Top with beaten cream.
    Top With Cream
    2 dashes Vanilla Extract
    0.75 oz. Metaxa 7-Star
    0.5 oz. Amaretto
    0.5 oz. Tia Maria®
    1 cup Coffee
    To Taste Sugar
     
    CANADIAN CHERRY
    Shake all ingredients and strain into an old-fashioned glass over ice cubes. Moisten rim of glass with cherry brandy and serve.
    1 1/2 oz. Canadian Whiskey
    1/2 oz. Cherry Brandy
    1 1/2 tsps. Orange Juice
    1 1/2 tsps. Lemon Juice
     
    CANADIAN CIDER
    mix in highball glass, garnish with cinnamon stick
    1 oz. Yukon Jack®
    1/2 oz. Canadian Whiskey
    3 oz. Hot Spiced Cider
     
    CANADIAN HUNTER
    Mix together in shot glass and "discharge" into mouth!
    1 Part Yukon Jack®
    1 Part Wild Turkey 101®
     
    CANADIAN PINEAPPLE
    Shake all ingredients (except pineapple stick) with ice and strain into an old-fashioned glass over ice cubes. Add the pineapple stick and serve.
    1 1/2 oz. Canadian Whiskey
    1 tsp. Pineapple Juice
    1 tbs. Lemon Juice
    1/2 tsp. Maraschino Cherry
    1 stick Pineapple
     
    CANDY APPLE
    Take a glass of sparkling cider, and add the butterscotch schnapps to taste.
    1 glass Apple Cider
    1 dash Butterscotch Schnapps
     
    CANDY APPLE OR APPLE PIE
    Chill Over Ice And Strain .
    0.5 oz. Dekuyper Sour Apple Pucker Schnapps®
    0.5 oz. Dekuyper Hot Damn Cinammon Schnapps®
     
    CANDY KILLER WITH A KISS
    serve as a shot. pour in goldschlager first, then jagermeister, and then the ouzo.
    1 oz. Ouzo
    1 oz. Jägermeister®
    1 oz. Goldschlager®
     
    CANDY RACCOON
    Fill a shot glass halfway with Goldschlager, then top off with Sambuca. After shot, raccoon a spinach calzone. Submitted by Chris "Raccoon" Caldwell, a well-known heeb.
    0.5 shot Cinnamon Schnapps
    0.5 shot Black Sambuca
     
    CAPE COD 2
    Shake the Cranberry and Absolute Kurant over ice. Pour into Highball glass and serve. A Tasty Improvement over the classic Cape Cod.
    6 oz. Cranberry juice
    2 oz. Absolut Kurant®
     
    CAPE CODDER (3)
    stir in highball glass
    1.5 oz. Vodka
    fill With Cranberry juice
     
    CAPE GRAPE
    Half-fill a glass with ice. Add all ingredients and stir slowly. Garnish with a grapefruit twist.
    4 oz. Grapefruit Juice
    1.5 oz. Vodka
    1 oz. Cranberry Liqueur
     
    CAPE MAY
    Pour all ingredients except Ginger Ale into shaker. Fill a Collins glass almost full of ice cubes, and dump ice into shaker. Shake well and pour drink into Collins glass. Add Ginger Ale, stir well, garnish with an Orange wedge, and serve.
    1.5 oz. Gin
    0.5 oz. Cherry Brandy
    2 oz. Orange Juice
    2 oz. Ginger Ale
     
    CAPETOWN COFFEE
    In a warmed mug put hot coffee and coconut cream and stir until cream is dissolved. Add whiskey, stir, and top with whipped cream.
    1 cup Black Coffee
    1 tbs. Coconut Cream
    1 1/2 oz. Whiskey
    1 tbs. Whipped Cream
     
    CAPITAL PUNISHMENT (2)
    Serve in lowball glass.
    1 Part Bourbon
    1 Part Triple Sec
     
    CAPPUCCINO FREEZE
    Combine ingredients until smooth and creamy in blender. Serve in specialty glass. Garnish with dollop of whipped cream and chocolate coffee bean.
    1 oz. Myer's® Dark rum
    1/4 oz. Cinnamon Schnapps
    1 tsp. Instant Coffee
    2 Powdered Sugar
    2 oz. Heavy Cream
    16 oz. Crushed Ice
     
    CAPPUCCINO SAUSALITO
    mix in heat proof mug, garnish with whipped cream
    1/2 oz. Amaretto
    1/2 oz. Kahlua®
    1/2 cups Coffee
    1/2 cups Hot Cocoa
     
    CAPTAIN & COKE
    Captain Morgan's Spiced Rum works the best. Serve in a Highball Glass.
    1 fill Coca Cola®
    1.5 oz. Spiced Rum
     
    CAPTAIN & O.J.
    Mix in a shaker. Pour over ice in a tall glass.
    5 oz. Orange Juice
    1.25 oz. Rum
     
    CAPTAIN CREAMSICLE
    Add Captain Morgan's to blender. Add equal parts vanilla ice-cream and orange sherbert to taste (O.J. can be substitued for sherbert).
    2 oz. Captain Morgan's Spiced Rum®
    4 Ounces Vanilla Ice Cream
    4 Ounces Orange Sherbert
     
    CAPTAIN GRAPE
    Pour into highball glass
    1 oz. Rum
    fill With Grape Soda
     
    CAPTAIN'S HURRICANE
    In a 24 oz.blender mix the following: 1/2 of a Fifth of CAPTAINáMORGAN 1/2 of a bag of Pat O's Hurricane Mix A fistful of sugar Fill the remainder of the blender with ice and crush it like hell! Serves 2 people, though they may not remember their names in 1 hour.
    375 ml. Rum
    4.5 oz. Pat O'Brien's® Hurricane Cocktail Mix
    0.5 Lbs. Sugar
     
    CAPTAIN'S ISLAND BREEZE
    Combine in a tall glass over ice. Stir well.
    1 1/4 oz. Captain Morgan's Parrot Bay Rum®
    6 oz. Cranberry juice
     
    CAPTAIN'S SPICED SHOT
    pour both ingredients into 1 oz. shot glass and shoot it back! This can be made larger to accommodate a 2 oz. shot glass as well.
    0.75 oz. Rum
    0.25 oz. Dr. McGillicuddy's Peach Schnapps®
     
    CAPTAIN'S TABLE
    In a shaker half-filled with ice cubes, combine the gin, Campari, grenadine, and orange juice. Shake well. Pour into a collins glass almost filled with ice cubes. Top with the ginger ale. Garnish with the cherry.
    2 oz. Gin
    1/2 oz. Campari
    1 tsp. Grenadine
    1 oz. Orange Juice
    4 oz. Ginger Ale
    1 Maraschino Cherries
     
    Page:   1  2  3  4  5  6  Next>>  
     
    #   A   B   [C]   D   E   F   G   H   I   J   K   L   M   N   O   P   Q   R   S   T   U   V   W   X   Y   Z   
     
    Copyright ©2005 HoustonLiquors.com, All rights reserved.