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Be Her Bartender

Updated on May 5, 2015

Peters Port

  • 15 ml Peter Heering
  • 35 ml Port Wine
  • 15 ml Grand Marnier
  • 15 ml lemon juice
  • a few assorted seasonal fruits, chopped
  • 7 UP
  • crushed ice as required

For the garnishing:

  • a spiral sprint made out of an orange rind

Put half a teacup of crushed ice in a prechilled Martini glass and mix in Peter Heering, Port Wine, Grand Marinier and lemon juice. Add a handful of chopped seasonal fruits and top up with 7 UP. Place the spriral orange rind on the edge of the glass and serve.

Mango Coffee

Ice cream, Mango and Alcohol

  • 25ml Kahlua
  • 15ml Baileys
  • 5ml white creme de menthe
  • 75ml Alphonso mango pulp
  • 1 scoop vanilla icecream
  • 4 ice cubes

For the garnishing:

  • 5-6 ginger juliennes, caramalised in brown sugar

Blend in all the ingredients with ice cubes and transfer the blended mix into a prechilled champagne saucer. Sprinkle the caramalised ginger juliennes over the drink

Fruitilicious Rum

  • 1 tbsp (15g) strawberry jam
  • 2 halves canned peaches
  • ice cubes as required
  • 35 ml white rum
  • 15 ml Peach Schnapps
  • 50 ml pineapple juice
  • 50 ml coconut milk
  • 1 scoop vanilla ice cream
  • a pinch of cinnamon powder

For the garnishing:

  • 1 half canned peach

Smudge the inside of a tall and fancy glass with strawberry jam in a spiralfromat, and keep the glass aside.

In a blender put two peach halves chopped, four cubes of ice, white rum, Peach Schnapps, pineapple juice, coconut milk, vanilla ice cream and a pinch of cinnamon powder. Blend at medium speed for 20 seconds and pour the blend into the jam smudged glass.

For the garnishing, cut the remaining peach halve into a fan shape (keeping on end of the peach intact) and spread it across the rim of the glass to resemble a Japanese fan. Serve with a straw.

Blue Moon

  • 15 ml Blue Curacao
  • 25 ml Smirnoff Vodka
  • 25 ml Peach Scnapps
  • 15 ml Galliano
  • 15 ml lemon juice
  • 25 ml grapefruit juice
  • 10 ml orgeat syrup
  • 5 ice cubes

Shake all the ingredients including the ice. Strain and pour in a prechilled Martini glass.

Maple Jill

  • 25 ml Canadian Whisky
  • 15 ml Grand Marnier
  • 25 ml Blue Curacao
  • 10 ml Drambuie
  • 25 ml fresh orange juice
  • 15 ml lemon juice
  • 15 ml egg white
  • 15 ml grenadine

Put six ice cubes in a cocktail shaker and pour the Canadian whisky, Grand Marnier, Blue Curacao, Drambuie, orange juice and lemon juice over it. Add a dash of egg white and shake with a short quick motion of the hand, allowing the mixture to get married in uniformity. Strain into a prechilled cocktail or Martini glass over two cubes of ice, trickle in the grenadine syrup over the back of a spoon, allowing it to rest at the bottom of the glass.

Spicey Seduction

  • 35 ml Smirnoff Vodka
  • 15 ml Peach Schnapps
  • 15 ml Orange Curacao
  • 75 ml fresh orange juice
  • 5 ml Galliano
  • 1 fresh strawberry
  • 2 green chillies, deseeded and finely julienned
  • 30 ml lemon juice
  • a dash of egg white
  • ice cubes as required

For the garnishing:

  • lemon wedges as required
  • 4 rose petals

Shake all the ingredients together with six cubes of ice in a cocktail shaker and strain into a salt and pepper frosted Parisian Goblet over six cubes of ice. Finish with a squeeze of a lemon wedge and the rose petals.

Exotic Flame

  • 30 ml grenadine syrup
  • 30 ml Kahlua
  • 30 ml Sambucca
  • 30 ml Baileys
  • 30 ml Grand Marinier
  • 30 ml dark rum
  • 30 ml chartreuse green

In a shooter glass gently pour in the ingredients in the above mentioned order over the back of a narrow spoon forming distinctive layers. The drink is to be consumed at one go, while the top liqueur is ignited with the help of a cigarette lighter. Use a straw to drink the liquid on fire.

Black Widow

  • 525 ml Jack Daniels
  • 25 ml Kahlua
  • 5 ml Amaretto
  • 5 ml Grand Marnier
  • 15 ml Baileys
  • 1 scoop Vanilla ice cream
  • ice cubes as required

For the garnishing:

  • 3 coffee beans

In a mixing jug over six cubes of ice stir in Jack Daniels, Kahlua, Amaretto and Grand Marnier. Strain the mix into a prechilled champagne saucer and float the mix of Baileys and vanilla ice cream. Serve garnished with coffee beans.

Grand Magic

  • 35 ml Kahlua
  • 25 ml Grand Marnier
  • 10 ml Amaretto
  • 10 ml Black Sambucca
  • 6 ice cubes

For the garnishing:

  • a pinch of nutmeg powder

Build the drink over six cubes of ice in a prechilled old fashioned glass. Dust with a pinch of nutmeg powder and serve with a stirrer

Tipsy Ice Berg

  • 35 ml Tequilla (silver)
  • 15 ml Galliano
  • 15 ml Aurum
  • 35 ml lemon juice
  • a drop of green creme de menthe
  • a drop of Blue Curacao
  • a drop of grenadine syrup
  • crushed ice as required

In a mixer over one teacupful of finely crushed ice add Tequila, Galliano, Aurum and lemon juice and mix at a high speed for 20 seconds. The mix will result into a frozen form. Quickly transfer it to an all purpose wine glass, forming a pyramid of sorts. Sprinkle Blue Curacao and creme de menthe on either side of the frozen pyramid and finish with a splash of grenadine syrup. Serve immediately with a straw.


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