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.
...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.
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.
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.
... 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.
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.
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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|Date:||Oct 1, 2002|
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