FUN COCKTAIL RECIPES 2

FUN COCKTAIL RECIPES 2

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First, a very important message for all my Friends:
PLEASE 
DRINK RESPONSIBLY!
GET HOME ALIVE, DO NOT DRINK AND DRIVE!
“KNOW WHEN TO SAY WHEN!”
“FRIENDS DON’T LET FRIENDS DRIVE DRUNK!”

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The Bar at Osteria Mozza

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The Bar at Osteria Mozza

The Raoul Duke

INGREDIENTS:
1.5oz Tanqueray Gin
.5oz Cointreau
.5oz Heering Cherry
.5oz Benedictine
.5oz Grenadine
1oz lime
2oz pineapple juice
3 dashes of Angostura bitters

INSTRUCTIONS:
Combine all ingredients. Shake and strain over ice into a tall glass.
Garnish with mint and serve with Mezcal on the side.

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The Grateful Dead
(a more alcoholic version of the Long Island Iced Tea)
tequila, vodka, gin, rum, orange and raspberry liqueurs
and sweet & sour mix

INGREDIENTS:
  • 1 PART TEQUILA
  • 1 PART VODKA
  • 1 PART LIGHT RUM
  • 1 PART GIN
  • 1 PART ORANGE LIQUEUR
  • 1 PART RASPBERRY LIQUEUR
  • 2 PARTS SWEET AND SOUR MIX
  • GLASS TYPE: COLLINS
  • LIME
INSTRUCTIONS
  1. Add everything in cocktail shaker with ice.
  2. Shake.
  3. Pour into your Collins glass with ice.
  4. Add lime garnish

Grateful Dead alternate recipe #1

1 part tequila
1 part vodka
1 part light rum
1 part gin
1 part Chambord® raspberry liqueur

Shake ingredients, pour over ice in a collins glass, and serve.

Grateful Dead alternate recipe #2
1/2 oz tequila
1/2 oz rum
1/2 oz vodka
1/2 oz gin
1/2 oz triple sec
1 oz sweet and sour mix
DeKuyper® Razzmatazz liqueur
Fill a collins glass with ice. Add all the white alcohol. Add the sour mix. Top off the glass with razzmatazz or chambord raspberry liqueur.


Grateful Dead alternate recipe #3
3/4 oz vodka
3/4 oz rum
3/4 oz gin
3/4 oz triple sec
3/4 oz Chambord® raspberry liqueur
2 parts sweet and sour mix
1 splash Sprite® soda
Fill a highball glass with ice. Add each liquor, fill with sour mix and stir. Add a splash of 7-up or sprite, and serve.


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Long Island Iced Tea

In a cocktail shaker with ice:
Pour 1/2 oz. each of vodka, rum, gin, tequila, triple sec and 1 oz. sweet&sour mix
Shake! Serve in a Collins or hurricane glass; add a splash of cola for color.
Garnish with a lemon or lime slice.

Substitute brandy for tequila if desired. (or don’t add tequila at all)
Substitute orange liqueur for triple sec if desired.
Substitute lemon juice for sweet & sour mix if desired.

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The origin of the Long Island Iced Tea:
Robert “Rosebud” Butt claims to have invented the drink in 1972 as a contest entry to create a new mixed drink cocktail using Triple Sec while working at the Oak Beach Inn in Long Island, New York.

A different drink is claimed to have been invented during Prohibition in the 1920s by “Old Man Bishop” and his son Ransom Bishop in a local community named Long Island in Kingsport, Tennessee. Their drink included whiskey and maple syrup, and varied the quantities of the five liquors.


Adios Motherf*cker

Adios Mother Cocktail

1/2 oz vodka
1/2 oz rum
1/2 oz tequila
1/2 oz gin
1/2 oz Blue Curacao liqueur
2 oz sweet and sour mix
2 oz 7-Up soda (or Sprite if desired)

Pour all ingredients except the 7-Up into a chilled glass filled with ice cubes.
Top with 7-Up and stir gently.


Sweet & Sour mix:
Mix one part sugar, a half part lemon juice and a half part lime juice.

Real Grenadine Syrup:
Mix equal amounts of simple syrup and pomegranate juice (POM brand or from fresh pomegranates). Or bring 2 cups of bottled POM juice to a boil in a small saucepan, add 2 cups sugar, remove from heat and stir until dissolved, cool to room temperature and transfer to a clean glass jar.

Simple Syrup (using demerara or turbinado sugar):
Use the same proportions as basic simple syrup (1:1), use demerara or turbinado sugar for a deeper, almost caramel-like flavor popular in tropical drinks.
Try a little more sugar than the usual 1 to 1 ratio.
1 cup demerara or turbinado sugar
1 cup water
Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves. Remove from heat, cool to room temperature and transfer to a clean glass jar. Refrigerate for up to 2 weeks.


Sex On The Beach (or Sex in the Driveway)


Blue Hawaiian and Mauna Kea Punch

Blue Hawaii Martini

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GurrTiki:
Fill hurricane (or other tall) glass 3/4 with cubed ice
1 jigger of vodka, rum, gin or any non-alchoholic beverage
2 parts Naked “Mighty Mango” fruit smoothie (or mango juice)
1 part Pineapple juice

Garnish: (on a tall stick) in the following order top to bottom:
Maraschino cherry, Mango sphere (cut with a melon baller), Kiwi slice, and a 3 inch Pineapple spear. Serve with orange straw

 

 

 

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Shrunken Ned’s Jungle Juice Cocktail
1 oz Vodka
1 oz White Rum
1 oz Lemon Heart or Bacardi 151 Rum
1 oz Triple Sec
1/2 oz Orange juice
1/2 oz. Pineapple Juice
1/2 oz. Cranberry Juice
Add all ingredients into a shaker with ice (except the Lemon Heart 151 rum). Shake vigorously. Pour into exotic or hurricane glass. Float the Lemon Heart 151 rum on top and garnish with a lime wedge.

Ned

The Pirate’s Punch Cocktail
1 ½ oz Railean Reserve Rum
¾ oz Banana Liqueur
Juice of 2 limes
Add all ingredients in a shaker with ice. Shake and strain into a cocktail glass with ice.

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The Dr. Funk Cocktail
3/4 oz Fresh lime Juice
1/2 oz Grenadine
2 bar spoons of Absinthe
1-1/2 oz Puerto Rican Rum
1 oz Club Soda
Add all ingredients (except for club soda) in a shaker with ice cubes. Shake and then add club soda to the shaker and stir. Pour into a pilsner glass. Add ice to glass if desired.

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Coconut Groove Cocktail
1 1/2 oz coconut rum
1 oz banana liquor
1 oz white rum
4 oz pineapple juice
1 tsp lemon juice
Blend with ice in a blender and pour into Tiki Mug.

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The Suffering Bastard
3/4 oz Orange Curacao
1 1/2 oz Cockspur Fine or VSOR Rum
1 oz Cockspur Overproof Rum
1 oz (fresh) Lime Juice
2 oz (fresh) Orange Juice
1/2 oz Orgeat Syrup
Shake ingredients well and strain into an ice-filled double old-fashioned glass. Garnish with a lemon or orange slice annd a mint sprig.

Pele’s Pleasure
1/2 oz   Fresh Lemon Juice
1/2 oz   Fresh lime juice
1/2 oz   Honey (stir honey into lemon/lime juice to dissolve)
1/2 oz   Orgeat syrup
1 oz    Unsweetened pineapple juice
1/2 oz   Coconut rum (Koloa)
1/2 oz   Demerara Rum (El Dorado 8yr)
1 oz   Black/Dark rum (Gosling’s Black Seal)
1 oz   White Virgin Islands Rum (Cruzan)
Dash of Angostura Bitters
6 oz   Crushed ice
Blend all of the above at high speed for 5 seconds. Pour into a Tiki Mug or double old fashioned glass and serve.

The Purple Tiki Cocktail
1 oz Fresh lime Juice
1 oz Grenadine (The real stuff)
1/2 oz Pomegranate Juice
1/2 oz Passoa (Passion Fruit Liqueur/Juice from Brazil 20% Alcohol)
1/4 oz Blue Curacao
8 Drops Pernod
1 1/2 oz Gold Virgin Islands Rum
1 1/2 oz Gold Aged Jamaican Rum
6 oz crushed Ice
Blend at high speed for 5 seconds. Garnish w/cherry, slice of lemon and an umbrella.

Colonel Tiki’s Dark Magic
(the origin traces back to the Black Magic from the Mai Kai)
1 oz lime juice
1/2 oz pineapple juice
1/2 oz coffee syrup
1/4 oz passionfruit syrup
1/4 oz vanilla syrup
2 oz dark jamaican rum, pref. Coruba
1 dash angostura
8 drops herbsaint
Blend 5 seconds w/ crushed ice. Serve in mug.

Mr. C Cocktail
2 oz Mandarin puree
1-1/2 oz vodka
2-1/2 oz Prosecco
1/2 oz Lemon juice
Add all ingredients in a shaker with ice. Shake lightly and pour into a rocks glass or strain into a champagne flute. Top with more Prosecco for additional bubbles.

Mandarin puree: Peel and puree Mandarin oranges in a food processor or blender, add sugar to sweeten as desired, press through a strainer and discard the solids.

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Smuggler’s Cove – San Francisco, California

Mai Tai

  • 2 tablespoons (1 ounce) light rum
  • 2 tablespoons (1 ounce) curaçao
  • 2 tablespoons (1 ounce) fresh orange juice
  • 1 tablespoon (1/2 ounce) fresh lime juice
  • 1/2 teaspoon (about 1/16 ounce) toasted Orgeat Syrup
  • 1/2 teaspoon (about 1/16 ounce) Simple Syrup
  • 1/2 tablespoon (1/4 ounce) dark rum
  • Garnishes: fresh mint sprig, lime wedge, pineapple slice

Pour the first 6 ingredients into an ice-filled highball glass. Drizzle dark rum on top. Garnish, if desired.

Blue Hawaiian (Blended)
Created by bartender Harry Yee at the Hilton Hawaii Village in Waikiki in 1957!

  • 1/3 cup (2 1/2 ounces) pineapple vodka
  • 2 tablespoons (1 ounce) blue curaçao
  • 2 tablespoons (1 ounce) coconut rum
  • 1 tablespoon (1/2 ounce) amaretto
  • 2 tablespoons (1 ounce) fresh lime juice
  • 1/4 cup agave nectar, simple syrup, or sugar
  • 4 cups ice

Combine all ingredients in a blender. Blend until smooth.

Rum Runner

  • 2 tablespoons (1 ounce) fresh lime juice
  • 2 tablespoons (1 ounce) fresh orange juice
  • 2 tablespoons (1 ounce) unsweetened pineapple juice
  • 2 tablespoons (1 ounce) banana liqueur
  • 2 tablespoons (1 ounce) light rum
  • 2 tablespoons (1 ounce) dark rum
  • 1 tablespoon (1/2 ounce) Chambord
  • 1 tablespoon (1/2 ounce) Grenadine
  • Garnish: fruit skewer (pineapple, banana, orange, lime)

Pour all ingredients into an ice-filled cocktail shaker, and shake vigorously. Strain into an ice-filled hurricane glass. Garnish,  if desired.

Fog Cutter

  • 1/4 cup fresh orange juice
  • 3 tablespoons (1 1/2 ounces) white rum
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon (1/2 ounce) dry gin
  • 1 tablespoon (1/2 ounce) brandy
  • 1 tablespoon Toasted Orgeat Syrup
  • 1 tablespoon (1/2 ounce) Amontillado sherry
  • Mint sprig
  • Garnish: orchid blossom, fresh orange slice

Combine orange juice, rum, lemon juice, gin, brandy, and syrup in a cocktail shaker filled with ice. Shake vigorously until chilled about 30 seconds. Strain into a highball glass filled with ice. Top with sherry. Gently slap mint sprig against your wrist to release oils, and place mint sprig in glass. Garnish, if desired

 

Test Pilot

  • 1 cup crushed ice
  • 1/4 cup (2 ounces) white rum
  • 1 tablespoon falernum syrup
  • 1 tablespoon orange liqueur (such as Grand Marnier)
  • 1 tablespoon fresh lime juice
  • 6 drops of Pernod (anise liqueur)
  • 1 dash of Angostura Bitters

Combine first 6 ingredients in a glass, season to taste with a dash of Angostura Bitters.

PainKiller (the official drink of the British Virgin Islands)

  • 1/4 cup (2 oz.) Pusser’s Rum
  • 1/2 cup canned pineapple juice
  • 2 tablespoons fresh orange juice (from 1 orange)
  • 2 tablespoons well-shaken canned cream of coconut
  • Fresh cracked ice
  • 1/8 teaspoon freshly grated nutmeg
  • Pineapple wedge

Fill a cocktail shaker with ice, and add rum, pineapple juice, orange juice, and cream of coconut. Cover with lid, and shake vigorously until thoroughly chilled, about 30 seconds. Strain into a hurricane glass or a tall Collins glass filled with fresh cracked ice. Sprinkle with nutmeg, and garnish with a pineapple wedge. Serve immediately.

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Banana Daquiri

BANANA SIMPLE SYRUP

  • 2 bananas, peeled and cut into 1/2-in.-thick slices (about 1 1/2 cups slices)
  • 1 cup granulated sugar
  • 1 cup water

DAIQUIRI

  • 3/4 cup (6 oz.) light rum
  • 6 tablespoons fresh orange juice (from 1 or 2 oranges)
  • 6 tablespoons Banana Simple Syrup
  • 1/4 cup fresh lime juice (from 2 limes)
  • 2 ripe bananas
  • 2 tablespoons (1 oz.) Cointreau or other orange-flavored liqueur
  • 2 cups ice
Step 1

Prepare the Banana Simple Syrup: Combine banana slices, granulated sugar, and water in a small saucepan over medium-high. Bring to a simmer, stirring often and gently mashing banana pieces slightly, until sugar dissolves, about 5 minutes. Remove from heat, and let cool to room temperature, about 30 minutes. Pour mixture through a wire-mesh strainer, stirring to remove as much syrup from solids as possible without pressing on solids. Discard solids. Refrigerate syrup in an airtight container up to 1 week.

Step 2

Prepare the Daiquiri: Process rum, orange juice, Banana Simple Syrup, lime juice, bananas, Cointreau, and ice in a blender on high until mixture is smooth and icy, about 30 seconds. Pour into 2 frozen 16-ounce glasses, and serve immediately.

Pińa Colada

  • 1/2 cup chopped fresh pineapple
  • 6 tablespoons (3 ounces) silver or white rum
  • 3 tablespoons ( 1 1/2 ounces) fresh lime juice
  • 6 tablespoons (3 ounces) cream of coconut
  • 1/4 cup (2 ounces) pineapple juice
  • 3 cups ice cubes
  • 1 tablespoon (1/2 ounce) black strap rum (optional)
  • Garnishes: fresh pineapple wedges, fresh mint Sprigs

Combine first 6 ingredients in a blender, blend until smooth. Pour into 2 Collins glasses. Top off  each with additional 1 1/2 teaspoons (1/4 ounce) black strap rum,  if desired. Garnish, if desired.

NOTE: Make your own mix with chopped fresh pineapple, fresh lime juice, cream of coconut, and pineapple juice. The optional black strap rum adds a distinctive molasses note and a complexity to the flavor of this classic tiki cocktail.

Navy Grog

  • 2 tablespoons dark Jamaican rum
  • 2 tablespoons light Cuban or Puerto Rican rum
  • 2 tablespoons gold Demerara rum
  • 1 tablespoon white grapefruit juice
  • 1 tablespoon ginger-honey syrup or simple syrup
  • 1 tablespoon fresh lime juice
  • 1 ice cone
Step 1

Combine the rums, Ginger-Honey Syrup, grapefruit and lime juice in a cocktail shaker. Fill with ice; cover with lid, and shake vigorously 30 seconds. Place frozen ice cone in a chilled rocks glass. Strain drink mixture over frozen ice cone or crushed ice.

Step 2

Ice Cone: Firmly pack finely crushed ice into the bottom half of a 7-ounce plastic-lined paper cone. Pour in just enough water to cover ice. Place, upright, in a narrow freezer-safe glass, and freeze until completely firm, about 8 hours. Tear paper from frozen ice cone and use immediately.

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NOTE: Rumor has it that when the Navy Grog was first served in Hollywood, Frank Sinatra claimed it as his favorite drink. Chances are, Frank would’ve liked it even more on the beach. Traditionally made with three types of rum, the Grog is no small drink—but sipping it through a frozen snow cone makes it a little more fun.

Lapu Lapu

  • 1/3 cup fresh orange juice (from 1 or 2 oranges)
  • 1/4 cup fresh lemon juice (from 1 or 2 lemons)
  • 3 tablespoons (1 1/2 oz.) dark rum
  • 3 tablespoons (1 1/2 oz.) light rum
  • 2 tablespoons simple syrup
  • 1 1/2 tablespoons (3/4 oz.) grenadine
  • 1 fresh pineapple, trimmed and hollowed out

Fill a cocktail shaker with ice; add orange juice, lemon juice, dark rum, light rum, simple syrup, and grenadine. Cover with lid, and shake vigorously until thoroughly chilled, about 15 seconds. Strain into hollowed-out pineapple, and serve with a straw.

Deep Sea Diver

LIME SYRUP

  • 1 lime, cut into 1/4-in.-thick wheels
  • 1 cup granulated sugar
  • 1 cup water

COCKTAIL

  • 1/4 cup (2 oz.) dark rum
  • 1/4 cup (2 oz.) overproof light rum
  • 2 tablespoon fresh lime juice (from 1 lime)
  • 1 1/2 tablespoons (3/4 oz.) light rum
  • 1 1/2 tablespoons (3/4 oz.) Cointreau or other orange-flavored liqueur
  • 1 1/2 teaspoons Lime Syrup
  • 1/2 teaspoon powdered sugar
  • Fresh cracked ice
  • Lime wheel
Step 1

Prepare the Lime Syrup: Combine lime wheels, sugar, and water in a small saucepan over medium-high. Bring to a simmer, stirring often until sugar dissolves, about 1 minute. Remove from heat, and let cool to room temperature, about 30 minutes. Remove and discard lime wheels, reserving syrup. Refrigerate syrup in an airtight container for up to 2 weeks.

Step 2

Prepare the Cocktail: Fill a cocktail shaker with ice; add dark rum, overproof rum, lime juice, light rum, Cointreau, Lime Syrup, and powdered sugar. Cover with lid, and shake vigorously until thoroughly chilled, about 15 seconds. Strain into a large highball glass filled with fresh cracked ice. Add more Lime Syrup, if desired. Garnish with a lime wheel. Serve immediately.

Nui Nui 

CINNAMON AND VANILLA SIMPLE SYRUPS

  • 2 (3-in.) cinnamon sticks
  • 2 cups granulated sugar, divided
  • 2 cups water, divided
  • 1/2 vanilla bean, split lengthwise

COCKTAIL

  • 3 tablespoons (1 1/2 oz.) gold rum
  • 1 tablespoon (1/2 oz.) demerara rum
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 1 tablespoon fresh orange juice (from 1 orange)
  • 1 1/2 teaspoons (1/4 oz.) allspice dram or Tuaca spiced liqueur
  • 1 1/2 teaspoons Cinnamon Simple Syrup
  • 1 1/2 teaspoons Vanilla Simple Syrup
  • 1 dash Angostura bitters
  • Cinnamon stick
  • Lemon peel strip
  • Orange peel strip
Step 1

Prepare the Cinnamon and Vanilla Simple Syrups: Combine cinnamon sticks, 1 cup of the granulated sugar, and 1 cup of the water in a small saucepan. Scrape seeds from inside of vanilla bean half into a separate small saucepan; add vanilla bean and remaining 1 cup sugar and water. Place each saucepan over medium-high, and bring contents to a simmer, stirring occasionally until sugar is dissolved, about 1 minute. Remove each saucepan from heat, and let mixtures cool to room temperature, about 30 minutes. Remove and discard cinnamon sticks and vanilla bean half from syrups. Refrigerate syrups in separate airtight containers for up to 2 weeks.

Step 2

Prepare the Cocktail: Fill a tall Collins glass with ice; add gold rum, demerara rum, lime juice, orange juice, allspice dram, Cinnamon and Vanilla Simple Syrups, and bitters, stirring to combine. Garnish with a cinnamon stick and lemon peel and orange peel strips. Serve immediately.

151 Swizzle

  • 1 cup crushed ice
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 2 tablespoons simple syrup
  • 6 to 8 drops Pernod
  • Dash of Angostura bitters
  • (1 3/4 oz.) 151 Proof demerara rum (such as Lemon Hart or El Dorado), divided
  • Dash of ground cinnamon

Place 1 cup crushed ice in a Collins glass; add lime juice, simple syrup, Pernod, Angostura bitters, and 3 tablespoons (1 1/2 ounces) of the demerara rum, and stir rapidly until frost forms on the outside of the glass, about 30 seconds. Top with remaining 1/2 tablespoon (1/4 ounce) rum, and sprinkle with cinnamon.

NOTE: Serve in a flared metal cup, the 151 Swizzle’s signature vessel for over 40 years.

Planter’s Punch (aka Jamaican Rum Punch)

  • 1 1/2 cups crushed ice or 6 ice cubes
  • 1/2 cup (4 ounces) chilled fresh pineapple juice
  • 1/4 cup (2 ounces) chilled fresh orange juice
  • 1/4 cup (2 ounces) chilled fresh lime juice (about 2 limes)
  • 1/4 cup (2 ounces) dark rum
  • Grenadine
  • Garnishes: maraschino cherries, orange slices, pineapple wedge, cocktail umbrella

Fill a cocktail shaker with ice, and add juices and rum. Shake vigorously to blend. Strain into a highball glass. Top off with a splash of Grenadine. Garnish, if desired.

Singapore Sling

  • 2 tablespoons unsweetened pineapple juice
  • 1 1/2 tablespoons (3/4 ounce) gin
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons (1/4 ounce) orange liqueur (such as Grand Marnier)
  • 1 1/2 teaspoons (1/4 ounce) cherry liqueur (such as Heering)
  • 1 1/2 teaspoons (1/4 ounce) herbal liqueur (such as Bénédictine)
  • 1 dash of homemade peach-vanilla bitters
  • 1/4 cup club soda
  • Garnishes: Orange slices, Maraschino cherries

Combine the pineapple juice, gin, lime juice, orange liqueur, cherry liqueur, herbal liqueur, and bitters in a cocktail shaker filled with ice. Cover and shake vigorously until thoroughly chilled, about 15 seconds. Strain into a highball glass. Top with the club soda, and garnish, if desired.

Missionary’s Downfall

  • 1 fresh peach slice, plus 2 for garnish
  • 1 tablespoon peach preserves
  • 1 tablespoon fresh pineapple juice
  • 1 fresh mint sprig, plus 1 for garnish
  • 3 tablespoons (1 1/2 ounces) white rum
  • 1 tablespoon honey
  • 1/8 teaspoon kosher salt

Muddle 1 peach slice, peach preserves, pineapple juice, and 1 mint sprig in the bottom of a cocktail shaker 30 seconds. Add the rum, honey, and salt to cocktail shaker. Fill with ice; cover with lid, and shake vigorously 30 seconds. Strain into a chilled rocks glass filled with ice. Garnish with a mint sprig and 2 peach slices.

Passion Fruit Zombie

  • 3/4 ounce (1 1/2 tablespoons) gold rum
  • 3/4 ounce (1 1/2 tablespoons) silver or white rum
  • 4 ounces (1/2 cup) Zombie Mix
  • 1 dash Angostura bitters
  • 1/4 to 1/2 ounce (1/2 to 1 tablespoon) Myers’ dark rum (optional)
  • Garnishes: maraschino cherry, cocktail umbrella

Combine first 4 ingredients in a cocktail shaker filled with ice. Cover, and shake vigorously. Pour into a tall glass filled with ice. Top with dark rum, if desired. Garnish, if desired.

Zombie Mix

  • 2 cups pineapple juice
  • 1 cup passion fruit juice or nectar
  • 1 cup apricot brandy
  • 1/2 cup fresh lime juice
  • 1/4 cup grenadine

Combine all ingredients in a large jar; stir until well blended. Prepare up to four days ahead, and store in the refrigerator until ready to serve.

Scorpion

  • 4 tablespoons fresh orange juice (from 1 orange)
  • 4 tablespoons (2 oz.) light rum
  • 2 tablespoons plus 2 tsp. fresh lemon juice (from 1 lemon)
  • 2 tablespoons (1 oz.) brandy
  • 2 tablespoons (1 oz.) orgeat syrup (such as Torani Almond Orgeat Syrup)
  • 1 cup crushed ice
  • Orange wedge
  • Fresh mint sprig

Process orange juice, rum, lemon juice, brandy, orgeat syrup, and ice in a blender on high until blended, about 10 seconds. Pour into a wine glass, Collins glass, or a tiki mug; garnish with an orange wedge and mint sprig.

3 Dots and a Dash

HONEY SYRUP

  • 1/2 cup honey
  • 1/2 cup water

COCKTAIL

  • 1 cup crushed ice or small ice cubes
  • 1 tablespoon Honey Syrup
  • 3 tablespoons (1 1/2 oz.) AOC Martinique Rhum agricole vieux or dark demerara rum
  • 1 tablespoon (1/2 oz.) aged dark rum
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 1 tablespoon fresh orange juice (from 1 orange)
  • 1 1/2 teaspoons (1/4 oz.) Velvet Falernum
  • 1 1/2 teaspoons (1/4 oz.) allspice dram or Tuaca liqueur
  • 1 dash Angostura bitters
  • 3 maraschino cherries
  • 1 pineapple frond
Step 1

Prepare the Honey Syrup: Microwave honey and water in a small glass measuring cup on HIGH 30 seconds, stopping to stir after 15 seconds. Stir until honey dissolves. Let cool to room temperature, 20 to 30 minutes. Refrigerate syrup in an airtight container up to 2 weeks.

Step 2

Prepare the Cocktail: Place 1 cup crushed ice or small ice cubes in a cocktail shaker; add Honey Syrup, AOC Martinique Rhum agricole vieux, aged dark rum, lime juice, orange juice, Velvet Falernum, allspice dram, and Angostura bitters. Shake vigorously until thoroughly chilled, 30 seconds, and pour entire contents into a Pilsner glass. Thread cherries on a wooden pick, and place in drink with pineapple frond. Serve immediately.

Bahama Hurricane

  • 1/4 cup (2 ounces) 151-proof rum
  • 2 tablespoons (1 ounce) coffee liqueur
  • 2 tablespoons (1 ounce) Irish cream liqueur (such as Baileys)
  • 1 teaspoon orange liqueur
  • Garnishes: orange wedges, cocktail umbrella

Combine all the ingredients in a cocktail shaker filled with ice. Cover and shake vigorously until chilled, about 30 seconds. Strain into an ice-filled hurricane glass or other tall glass. Garnish, if desired.

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Shishito Whiskey Sour
Muddle 1 sliced shishito pepper with 3/4 oz. lemon juice and 3/4 oz. simple syrup in a mixing glass. In a cocktail shaker without ice, shake 1/2 egg white ~20 seconds until frothy. Add muddled mixture, 2 oz. Kikori whiskey and ic and shake vigorously. Strain into coupe or margarita glass, garnish with a shishito pepper (preferably charred) and a sprinkling of black sesame seeds.

Erik’s Bent Prop
1 part vodka
1 part white rum
1 part white tequila
1 part gin
1 part triple-sec
1 part BlackBerry liqueur
orange juice
7up
1 part cherry flavoring
add some ice

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Harvey Wallbanger 
Ingredients:
1 1/2 oz (3 parts) Vodka,
3 oz (6 parts) Fresh orange juice,
1/2 oz (1 part) Galliano
Preparation: Use a highball glass. Stir the vodka and orange juice with ice in the glass, then float the Galliano on top. Garnish with a maraschino cherry and/or orange slice and serve on the rocks; poured over ice.


 

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BEER

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Harp Lager Beer & Maker’s Mark Shot at Gump’s on Pier 39 in San Francisco

 

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Joe’s Great American in Burbank, California

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The Bar at Joe’s Great American in Burbank, California

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“Looks like someone has a Case of the Mondays!”

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Three Cheers for the Beers!

 

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Karl Strauss Brewing Co. in Downtown Los Angeles

“Beer Drinking Mama” by The Light Crust Doughboys:

The Light Crust Doughboys was an American Western swing band from Texas organized in 1931 by the Burrus Mill and Elevator Company in Saginaw, Texas. The band achieved its peak popularity in the early 1940s, the years leading up to World War II. In addition to launching Western swing pioneers Bob Wills and Milton Brown, many of the best musicians of the day played with the band, including Tommy Duncan, Cecil Brower, John “Knocky” Parker and Kenneth Pitts. The original group disbanded in 1942.

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Beer on Tap at The Cheesecake Factory at the Sherman Oaks Galleria

 

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WINE

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Bella Fiore Winery

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Sangria Option #1
1 (750-ml) bottle red wine (like a blend)
1/2 cup brandy to taste (you may want 1 c)
1/4 cup Grand Marnier
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1/4 cup sugar
1/2 orange, thinly sliced
1/2 lemon, thinly sliced
1 (750-ml) bottle of something sparkling. The original recipe called for sparkling water like S. Pellegrino, but we thought that tasted too watered down. We tried it with a couple of bottles of Blenheim Ginger Ale (that spicy kind here in SC) and we thought that was the perfect touch. But if everyone is looking to get just a little tipsier just a little quicker, using a bottle of cheap sparkling wine here also adds a very nice touch! I recommend Lamarca Prosecco, it’s tasty and $14.99 at my Walmart.
Instructions:
Combine everything but the sparkling in a large plastic container or glass pitchers. Feel free to muddle that fruit up a little bit or add another tablespoon of a preferred juice of your choice. Cover and chill completely, at least 2 hours. When ready to serve, add the sparkling whatever (if using sparkling water, start with 2 cups and add more to taste if desired).

Sangria Option #2
Get an empty milk or water jug (1 gallon)
Slice 1 large Lemon, 1 large Lime, and 1 Large Orange and place half of each in jug
Put 1 Cinnamon stick in jug
Pour 1 cup of Brandy in jug
Let it sit opened at room temperature for at least 1 hour (2 or 3 is better)
Pour 1 Bottle (750 ML) of Merlot Wine into Jug
Let sit opened at room temperature for at least 1 hour (again, a little longer is better)
Pour 5 cups of 100% Orange Juice into jug
Refrigerate to cool
When ready to serve, pour 4 cups of cold Fresca or Squirt Soda into jug.
Close lids tightly, shake lightly to mix ingredients.
Serve over ice.

CHAMPAGNE

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Happy New Year 2019!

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Mimosas!

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Champagne Mimosa with Sunday Brunch

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SAKE

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Kumpai! Banzai!

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The Bar at The Brickroom in Ashland, Oregon

FUN COOKING RECIPES
https://joshwilltravel.wordpress.com/fun-cooking-recipes/

FUN COOKING RECIPES 2
https://joshwilltravel.wordpress.com/fun-cooking-recipes-2/

FUN COOKING RECIPES 3
https://joshwilltravel.wordpress.com/fun-cooking-recipes-3/

Disney’s Secret Recipes
http://wp.me/p3dhVM-6Xo

More Fun Recipes
http://wp.me/p3dhVM-6Y3

Cooking With Kenny Rogers – DOLE Cookbook Recipes
http://wp.me/p3dhVM-6Yk

FUN COCKTAIL RECIPES
https://joshwilltravel.wordpress.com/cocktails/

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First, a very important message for all my Friends:
PLEASE 
DRINK RESPONSIBLY!
GET HOME ALIVE, DO NOT DRINK AND DRIVE!
“KNOW WHEN TO SAY WHEN!”
“FRIENDS DON’T LET FRIENDS DRIVE DRUNK!”

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