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Drink Guide
 
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I.V. (ITALIAN VALIUM)
Mix thoroughly.
2/3 oz. Amaretto
1/3 oz. Gin
 
ICE BEAR
Fill a tall glass with ice, layer the Finlandia Vodka and Blue Curacao, top up with 7-Up and stir.
2 Parts Finlandia® Vodka
2 Parts Blue Curacao
3 Parts 7 Up
 
ICE BOLTS
Mix Kahlua with tonic water with crushed ice, strain into glass with ice.
1 oz. Kahlua®
1 1/2 oz. Tonic Water
 
ICE CREAM SHOT
0.5 shot Dr. McGillicuddy's Vanilla Schnapps®
0.5 shot Irish Cream
 
ICE PALACE
Shake all ingredients (except orange slice) with ice and strain into a collins glass over ice cubes. Garnish with the slice of orange and a cherry (if desired) and serve.
1 oz. Light Rum
1/2 oz. Galliano®
1/2 oz. Apricot Brandy
2 oz. Pineapple Juice
1/4 oz. Lemon Juice
1 Slice Orange
 
ICE PICK #1
Put Vodka in glass fill with iced tea. Stir in lemon to taste.
1 1/2 oz. Vodka
6 oz. Iced Tea
 
ICE PICK (2)
In a ice filled glass add Vodka then Iced Tea. Top with a twist of Lemon.
2 oz. Vodka
6 oz. Tea
 
ICED COFFEE FILLIP
Mix together in a glass and chill before serving.
2 tsp. Kahlua®
Coffee
 
IDEAL COCKTAIL
Shake all ingredients (except cherry) with ice and strain into a cocktail glass. Add the cherry on top and serve.
1 oz. Dry Vermouth
1 oz. Gin
1/4 tsp. Maraschino Cherry
1/2 tsp. Grapefruit Juice
1 Cherry
 
IFC COCKTAIL
Mix Seagram's 7 with Lemon Lime Sodain a clear, plastic cup. Looks just like beer.
3 oz. Lemon Lime soda
3 oz. Southern Comfort®
 
ILICIT AFFAIR
Layer
0.5 oz. Irish Cream
0.5 oz. Peppermint Schnapps
Top With Whipped Cream
 
ILUSION
Add spirits first then juices serve in half carafe (500ml) with (usually) 2 shot glasses - adventurous drink drink straight from jug.
60 ml. Vodka
30 ml. Malibu Coconut Rum
30 ml. Triple Sec
30 ml. Curacao
175 ml. Pineapple Juice
175 ml. Fruit punch
 
IMPERIAL COCKTAIL
Stir all ingredients (except cherry) with ice and strain into a cocktail glass. Top with the cherry and serve.
1 1/2 oz. Dry Vermouth
1 1/2 oz. Gin
1/2 tsp. Maraschino Cherry
1 dash Bitters
1 Cherry
 
IMPERIAL HOUSE BRACER
Beat egg yolks and beat in cream. Gradually mix in port, using a whisk, and then add cognac. Heat in a saucepan over low heat, stir well, and serve in warmed wine goblets or mugs. Sprinkle with grated nutmeg., Makes two servings.
2 Egg Yolk
3 oz. Cream
3 oz. Ruby Port
2 oz. Cognac
ground Nutmeg
 
INCREDIBLE HULK
pour ingredients over ice in normal glass
2 oz. Midori®
1 oz. Vodka
2 oz. Mountain Dew®
 
INDIGO
Fill a shaker half full with ice cubes. Pour Gin and Triple Sec into shaker and shake well. Fill a Tumbler almost full of ice cubes, and strain drink into Tumbler. Drop the Curacao in the middle of the drink and do not stir.
1.5 oz. Gin
1 oz. Triple Sec
2 tsp. Blue Curacao
 
INNOCENT EYES
Layer
0.333 oz. Kahlua®
0.333 oz. Sambuca
0.333 oz. Irish Cream
 
INSOMNIAC
Blend all ingredients with 2 scoops of ice. Pour into Poco grande glass.
3 oz. Espresso
1 tbs. Instant Coffee
1/2 oz. Frangelico
1/2 oz. Tia Maria®
2 oz. Milk
2 oz. Cream
 
INSTANT KARMA
Pour half a glass of Captain Morgan's Spiced Rum and half Mountain Dew. Add a dash of Coke for color. Serve on ice. If you are ever in Monroe Michigan, stop by North Cape Yacht Club and order one of the originals.
6 oz. Rum
6 oz. Mountain Dew®
1 dash Coca Cola®
 
IRISH
Fill a mixing glass with ice and add all ingredients. Stir and strain into a chilled glass.
2 dashes Blue Curacao
1 dash Cherry Liqueur
1.5 oz. Rye
2 dashes Pernod
 
IRISH BITCH
mix it all together, stir well, voila!
1 Crushed Ice
0.25 glass strawberry swirl Ice Cream
1 Irish Cream
0.25 glass Orange Soda
1 Peach Nectar
 
IRISH BULLDOG (BAIL-OUT)
Serve over ice in a rocks glass
1 oz. Baileys Irish Cream®
1 oz. Absolut Vodka®
 
IRISH COFFEE #2
add sugar if desired, stir, top with whipped cream
1 cup Coffee
1 Whipped Cream
1 oz. Irish Cream
1 oz. Rye
 
IRISH COFFEE (ORIGINAL)
Stud the strips of orange and lemon peel with 2 cloves each and place them in a frying pan or chafing dish with the stick of cinnamon and the 2 teaspoons of sugar. Place over moderate heat, stirring occationally with a wooden spoon, until the sugar has melted. Pour the Irish Whiskey into the pan and light a match to the liquid. (Be sure to step back since the flame will flare up instantly.) Shake the pan to and fro slowly until the flame dies out. Pour in the hot coffee all at once and let it come to a simmer. Remove from the heat. Rub the cut edge of a strip of lemon peel around the inside of each the irish coffee cup and dip it into a dish of caster sugar so that the sugar adheres to the inside rim. Pour in the coffee, trying not to disturb the sugar. Top each serving with a dollop of whipped cream.
4 Orange Peel
4 Lemon Twist
16 cloves
1 cinnamon stick
2 tsp. Sugar
1/4 Part Irish Whiskey
3/4 Part Coffee
 
IRISH COFFEE, QUICK
To a cup of coffee add Kahula to taste. Add ReadiWhip to top.
1 cup Coffee
1 To Taste Kahlua®
1 Top With Whipped Cream
 
IRISH CREAM - BAILEY'S #1
Combine all the ingredients in a blender. Blend on lowest setting until frothy or well blended.
1 Part Whipped Cream
1 tsp. Vanilla
1 cup Brandy
2 tbs. Chocolate Syrup
3 Egg
14 oz. condensed Milk
 
IRISH CREAM - BAILEY'S #3
Blend all ingredients in a blender until mixed well, serve cold. Stores up to two weeks in the fridge, but it's never lasted that long :-).
1 Part Half 'n Half
2 Egg
1 1/2 cup Irish Whiskey
2 tbs. Chocolate Syrup
1 dash Cinnamon
1 tsp. Vanilla
 
IRISH CREAM SPECIAL
Put ice in bottom of glass. Slowly pour Baliey's Irish Cream over ice Next pour in milk and then stir gently. Add more to taste. For chocoholics add Hearshy's Chocolate sauce.
fill Ice
4 oz. Baileys Irish Cream®
1 oz. Milk
 
IRISH DREAM
blend ingredients with ice until smooth and pour into frosted pilsner glass, top with whipped cream and chocolate sprinkles
1/2 oz. hazelnut liqueur
1/2 oz. Irish Cream
3/4 oz. Brown Creme de Cacao
4 oz. Vanilla Ice Cream
 
IRISH FLAG
Pour the Creme de Menthe into a Pousse Cafe glass. Take a teaspoon, touch the edge of the spoon to the inside side of the glass right near the surface of the Creme de Menthe, round back side of the teaspoon up. Gently pour the Bailey's onto the round b
1 oz. Baileys Irish Cream®
1 oz. Green Creme de Menthe
1 oz. Brandy
 
IRISH HEMORRHAGE
Start with ice. Add scotch (Old Fitsgerald if you can find it) and charged water. Stir. Pour crFme de menthe slowly to float on top. Enjoy in moderation especially on St. Patrick's Day.
2 oz. Scotch
1 oz. Creme de Menthe
1 dash Water
 
IRISH KISS
Mix.
1 oz. Irish Cream
1 oz. Rumple Minze®
 
IRISH MINT
Pour the milk first and then the Irish Cream - the parts are only guesses, I tend to go by color. You want a creamy beige that has only a slight hint of alcohol. Add just enough Creme de Menthe so as to turn the drink slightly green. Stir it up and serve cold.
3 Parts Baileys Irish Cream®
1 Part Creme de Menthe
6 Parts Milk
 
IRISH RUSSIAN
Add the ingredients in the order listed in the recipe. Care must be taken when adding the Guinness to prevent an excess of foam. Do Not add ice.
1 shot Vodka
1 shot Kahlua®
1 squirt Coca Cola®
fill Guinness® Stout
 
IRISH THUNDERBIRD
Put in a glass and drink followed by long dance and chips on the way home
1 Lbs. Apple Cider
1 tsp. Currant Syrup
1 Juice of Thunderbird®
 
IRISH WHIP
Mix in a pint glass, fill with one part 7-Up and one part orange juice, stir and add a few ice cubes.
1 oz. Vodka
1 oz. Pernod
1 oz. Bacardi 151®
1 oz. Creme de Menthe
1 Part 7 Up
1 Part Orange Juice
 
IRISH WHISKEY HIGHBALL
Pour Irish whiskey into a highball glass over ice cubes. Fill with carbonated water and stir. Add the twist of lemon peel and serve. (Ginger ale may be substituted for carbonated water, if preferred.)
2 oz. Irish Whiskey
Carbonated Water
Twist of peel of Lemon
 
IRON HINDU
Shake with plenty of ice, pour into Hurricaine glasses. Grind a moderate amount of green cardomom on top. (This is extremely important, and gives the drink it's characteristic purfume.) Garnish with fruit, a frilly umbrella, etc.
3 oz. Cognac
1 1/2 oz. Dr. McGillicuddy's Vanilla Schnapps®
1 1/2 oz. Apricot Brandy
5 1/2 oz. Apricot Nectar
2 oz. Heavy Cream
 
IRONMAN
Mix in a shot glass, down it and feel your mouth burn.
1 Part Green Chartreuse
1 Part Sambuca
1 Part Scotch
3 Parts Tabasco® Sauce
1 Part Jose Cuervo® Tequila
 
ISBEAR
Big glas with lots off ice
0.3 Blue Curacao
0.3 Gin
0.3 Pineapple Juice
 
ISBJ°RN
Mix it with following instructions: 1: Vodka 2: Blue curacao 3: Sprite
2 cl. Vodka
1 dash Blue Curacao
1 Lbs. Lemon Lime soda
 
ISLAND SEEBREEZE
Use ice shaker with mix and serve
2 oz. Pineapple Juice
1 oz. Light Rum
1 oz. Dark Rum
 
ISLAND TOY
Pour all ingredients over ice in a glass. Stir.
1 oz. Captain Morgan's Spiced Rum®
1/4 oz. Peach Schnapps
1/4 oz. Lime Juice
4 oz. Pineapple Juice
 
ISRAELI COFFEE
Same procedure as Spanish coffee substituting Sabra for Kahlua and brandy.
1 Ounce Sabra 0
6 Ounces Coffee
 
ITALIAN DELIGHT
Shake all ingredients (except cherry) with ice and strain into a chilled cocktail glass. Add the cherry on top and serve.
1 oz. Amaretto
1/2 oz. Orange Juice
1 1/2 oz. Cream
1 Cherry
 
ITALIAN SCREW
Add 3 ice cubes or 2-3 oz. crushed ice to highball glass. Add 1 1/2 oz. Vodka. Add 1 oz. Galliano. Fill with pulpless orange juice.
3 Ice
1 1/2 oz. Vodka
1 oz. Galliano®
fill Orange Juice
 
ITALIAN SCREWDRIVER
mix and pour over ice into sugar rimmed hurricane or parfait glass, garnish with a lime wheel
1 1/2 oz. Absolut Citron®
3 oz. Orange Juice
2 oz. Grapefruit Juice
1 Splash Ginger Ale
 
ITALIAN STALLION
Blend with crushed ice. Pour into wine glass.
3/4 oz. Galliano®
3/4 oz. Creme de Banana
1 1/2 oz. Heavy Cream
 
ITALIAN SURFER W/A RUSSIAN ATTITUDE
Serve
1 Part Vodka
1 Part Malibu Coconut Rum
1 Part Amaretto
4 Parts Pineapple Juice
Splash Cranberry juice
 
IZAYOI
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass, and serve. (Name mean: 16th moon in Japanese)
1 oz. Lemon liqueur
2/3 oz. Grapefruit Juice
1/6 oz. Vodka
1/6 oz. Lemon Juice
1/6 oz. Grenadine
 
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