The Vamp
Glassware: Cocktail
Ingredients:
- Splash of Bourbon
- ½ vodka
- ¼ oz ruby port
- ¼ oz Crème de Cassis
To Serve: Rinse a chilled cocktail glass with the bourbon. Fill a cocktail shaker with ice. Add the vodka, port and Cassis and shake well. Strain into the prepared glass.
Pomeranian
Glassware: Highball
Ingredients:
- 1½ oz Absolut Ruby Red
- 3 oz soda water
- 1 oz lemon-lime soda
- 1 ounce pomegranate juice
- lemon slice
To serve: Mix vodka, sodas, and juice and pour into another glass or shaker with ice. Serve in a highball glass with a lemon slice garnish.
Spy Girl
Glassware: Cocktail
Ingredients:
- 6 ice cubes
- 2 oz grapefruit juice
- 2 oz Bombay Sapphire
- 2 oz Lillet Blanc
- 2 splashes Campari
- 2 splashes sweet vermouth
- 2 spirals grapefruit peel
To serve: Chill two 6oz cocktail classes. Fill cocktail shaker with ice and add all the ingredients except the garnish. Shake vigorously to blend and chill. Strain the mixture evenly between the glasses and drape a grapefruit spiral over each rim.
Moscow Mule
Glassware: Copper mug or highball
Ingredients:
- 2 oz vodka
- 3 oz ginger beer
- 1 oz fresh lime juice
- lime wedge
To serve: Fill the copper mug with ice, then add the lime juice, vodka, and ginger beer. Stir gently and garnish with lime wedge.
Pampagne
Glassware: Champagne flute
Ingredients:
- 4 oz chilled Champagne
- 1 oz Pama pomegranate liqueur
- pomegranate arils
To serve: Pour champagne into flute and add Pama liqueur. Add arils and watch them dance!
Toro Bravo
Glassware: Shot glass
Ingredients:
- 2 oz Kalhua
- 2 oz tequila
To serve: Combine in a shot glass and sip slowly.
Paddy’s Girl
Glassware: Cocktail
Ingredients:
- 4 oz Irish cream liqueur
- 4 oz chocolate liqueur
- 4 oz chilled espresso
- chocolate shavings
To serve: Pour ingredients into a blender filled with crushed ice, and blend until smooth and creamy. Pour into a cocktail glass, and serve garnished with chocolate shavings.
Firefly
Glassware: Highball
Ingredients:
- 2 oz vodka
- 4 oz grapefruit juice
- 1 oz grenadine
To serve: Pour the vodka and grapefruit juice into a mixing glass with ice. Stir well. Strain into a highball glass filled with ice. Add the grenadine and allow it to float up from the bottom.
Red Snapper
Glassware: Old Fashioned
Ingredients:
- 1 oz Amaretto
- 1 oz whiskey (Canadian)
- 2 oz cranberry juice
To serve: Shake ingredients with ice and pour into glass over ice.
About: This is the most contemporary recipe of the Red Snapper. The original was created in 1934 at the St. Regis Hotel in New York City after Prohibition. It was almost identical to the Bloody Mary but the name was changed to avoid offending the clientele.
Sazerac
Glassware: Old-Fashioned
Ingredients:
- 1 sugar cube
- 1 1/2 oz Sazerac Rye Whiskey
- 1/4 oz Herbsaint or Absinthe
- 3 dashes Peychaud’s Bitters
- lemon peel
To serve: Pack an old-fashioned glass with ice. In a second old-fashioned glass (not a shaker!), add the sugar cube and Peychaud’s Bitters. Crush the sugar cube. Add the Sazerac Rye Whiskey to the second glass containing the Peychaud’s Bitters and sugar. Empty the ice from the first glass. Coat the glass with the Herbsaint or Absinthe, then discard the remaining Herbsaint or Absinthe. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.
About: The Sazerac, official cocktail of New Orleans, holds the distinction of being the world’s first cocktail, created in in 1838 by Antoine Amedie Peychaud. The word cocktail comes from the French word “coquetier” for the double-ended egg cup Monsieur Peychaud used as a measuring cup.
Bellini
Glassware: Champagne flute
Ingredients:
- 1/2 oz white peach puree
- Prosecco or Champagne, chilled
To serve: Place the white peach puree into the bottom of a Champagne flute. Fill the glass with Prosecco and Champagne.
