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Drink Guide
 
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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
 
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