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Drinks.

Yoda, the Master Margarita

Here's one from Lucy's Retired Surfers Bar, New Orleans, LA.
1 1/2 oz. Corazon Blanco Tequila
1 oz. Diesel 191
1 oz. Gran Gala
1 oz. Grand Marnier
1 oz. fresh lime juice
2 1/2 oz. sour mix
splash pineapple juice
splash blue curacao


Pour all over ice in a shaker cup with a few lime pieces. Shake, strain into a 16 oz. glass where you have added a splash of blue curacao. Garnish with glowing light stick.

No Name

...isn't what Steven King, gin, New Orleans House, Indianapolis, IN, calls the following, but he forgot to tell us what it's called.
1 oz. Smirnoff Orange Twist
1/2 oz. DeKuyper Pineapple Liqueur
2 oz. cranberry juice


Shake all over ice and strain into a Martini glass. Garnish with thin slice or orange twisted and placed in center of glass.

Purple Stuff

Here's one from Erron J. Halen, manager, Hennessey's Tavern, Dana Point, CA.
1 oz. Grape Pucker
1 oz. Wildberry Schnapps
1 oz. Stoli Razberi
2 oz. lemonade
2 oz. 7-Up


Pour liquors into an ice-filled glass and top with lemonade and 7-Up. Garnish with lemon twist.

Parrothead Punch

is a twist on the Pina Colada from Christine M. Lord, beverage supervisor, Frankenmuth Bavarian Inn, Frankenmuth, MI.
1 small banana
6 oz. pineapple juice
2 tablespoons Coco Casa
1 tablespoon sugar
2 oz. Captain Morgan Parrot Bay Rum


Blend with ice and serve in a Daiquiri glass. Garnish with pineapple wedge and umbrella.

Pete's Dragon

... is named for Pete Hewitt of Rachel's in Columbus, Ohio.
3/4 oz. Stoli Razberi
1 oz. Black Haus
splash sour mix


Pour all over ice, shake and strain into a shooter glass.

Blueberry Martini

Beverage manager Danny Padilla, Tribella Bar & Grill, Batavia, IL, says this is his most popular creation.
1 1/2 oz. Ketel One
1/2 oz. blueberry liqueur
splash blue curacao
2 drops Knott's Blueberry Syrup


Pour over ice, shake and strain into a chilled Martini glass. Garnish with a fresh blueberry.

Smoretini

The winner in a nationwide Vermeer Dutch Chocolate Cream Liqueur contest, created by Alexandria Hunter, Icon, WHotel, NYC.
2 oz. Vermeer Cream
2 oz. Kahlua
1 oz. Frangelico


Combine all ingredients in shaker with ice and shake vigorously. Rim glass with crushed chocolate graham crackers. Strain into cocktail glass and garnish with toasted marshmallow.

Flying Black Tie

From Nelson Souza of the Astor Hotel, Miami.
3 oz. Grey Goose Vodka
1/4 oz. scotch
1/4 oz. Campari


Pour into shaker filled with ice. Shake, strain and serve in a Martini glass garnished with a pearl onion skewered on a Martini pick with a black olive on either side.

Torani Serrano Raspberry Serape

The second prize winner in Torani's "Drink of the Future" contest open to all Culinary Institute of America students, from Jocelyn Palmer Makes six 12-oz. cocktails
12 oz. frozen limeade
8 oz. Torani Raspberry syrup
12 oz. Tequila
1 serrano pepper, stem and seeds removed
40 oz. water, divided


Mix limeade, syrup, tequila and 4 1/2 cups water in a pitcher. Pour remaining 1/2 cup water into blender with serrano pepper and blend until smooth. Stir into limeade mixture. Pour over ice. Serve shaken or blended.
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Publication:Cheers
Date:Oct 1, 2002
Words:540
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