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Dirty Banana Mudslide

1 1/4 oz. Island Oasis Banana

1 1/4 oz. Island Oasis Ice Cream

1 1/2 oz. Bailey's Irish Cream

1/2 oz. coffee liqueur

1/2 oz. vodka

Add to a blender cup with ice. Blend and garnish with a banana slice.


Portofino Tini

Created by Justin Werner, manager of Lexington, KY's Portofino.

2 1/2 oz. Courvoisier VS

3/4 oz. raspberry liqueur

splash Toad Hollow Risque Sparkling Wine

Chill cognac and raspberry liqueur in a mixer filled with ice. Strain into Martini glass and top with splash of cold sparkling wine.

The PomOlive

Our friend Bill Davis, Aqua Bar at the Gibraltar, Lancaster, PA. presents his latest.

2 oz. There Olives Cherry Vodka

splash pomegranate juice

splash Maraschino cherry juice

splash Pina Colada mix

Pour all into shaker filled with ice.

Shake, strain into Martini glass and garnish with a skewer of lime, orange and cherries.

Gran Derby

Julie Reiner of NYC's Flatiron Lounge created this one for GranGala

2 oz. Maker's Mark

1 1/2 oz. GranGala Triple Orange Liqueur

1/2 oz. fresh lemon juice

1/2 oz. fresh orange juice

Pour into a shaker filled with ice. Shake, strain and pour into a chilled Martini glass. Garnish with twist of orange.

South Beach Martini

1 oz. Monin Key Lime Pie

1 1/4 oz. vodka

2 oz. sweet & sour mix

Rim Martini glass with yellow sugar. Pour all ingredients into ice-filled shaker. Shake, strain and serve in Martini glass and float lime wheel on top.

Jim Beam Black and Orange Martini

Patrick Haight, Seattle's Tini Bigs, is one of the winners of the Jim Beam Black Bourbon "Mix & Win" drink recipe contest.

4 parts Jim Beam Black Bourbon

1 1/2 parts DeKuyper Amaretto Liqueur

2 drops bitters

Splash of fresh squeezed orange juice

Combine ingredients in a 10-ounce Martini shell. Muddle with two lime wedges. Serve up with an orange wheel.

Jim Beam Black Citrus Sin

Another winner, from chef Waldy Malouf, Beacon Restaurant, NYC.

3/4 part simple syrup

3/4 part fresh lemon juice

3/4 part fresh orange juice

3/4 part cranberry juice

1 part Jim Beam Black Bourbon

1/2 part Poire William (pear) liqueur

Shake all ingredients over ice and strain into a rocks glass with ice. Garnish with a pear slice.

Jim Beam Black Kentucky Cooler

Richard Faberman, MGM Mirage, Las Vegas, was a finalist with this one.

1 cup lemon flavored hot tea

1 part Jim Beam Black Bourbon

1/2 part Cointreau

1 part rock-candy syrup

Splash ginger ale

2 lemon wedges

2 tablespoons honey

Brew tea, squeeze in one lemon wedge. Add honey while hot. Chill. Build Jim Beam Black, Cointreau, rock-candy syrup and ginger ale in a Poco Grande glass. Fill with tea. Garnish with mint sprig and remaining lemon wedge.

The MediTini

Chef Kris Wessel and bartender Michael Hidalgo, Elia restaurant in Bal Harbour, FL, created the winner an Alize and Herradura contest.

2 1/2 oz. Alize Gold Passion

1 oz. Herradura Silver

2 1/2 oz. white cranberry juice

1/4 oz. triple sec

Splash simple syrup

Splash fresh lime juice

Pour all into shaker over ice; shake, strain and serve in a chilled Martini glass with a twist of orange

Mango Monsoon

1 1/2 oz. Cruzan Mango Rum

1 oz. peach schnapps

1/4 cup coconut cream

Pour all ingredients into blender filled with ice. Blend and serve.

Cheers welcomes original drink ideas. Please send the recipe to:

Cheers Drinks Department, 17 High St. 2nd Floor Norwalk, CT 06851
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Date:Apr 1, 2004
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