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Drink Guide
A comprehensive drink guide with a selection of tasty cocktails
for that night when you just don't know what to order, or are
too tipsy to think of a drink you already like. Perhaps you
just want to spruce up your knowledge on drink-making skills.
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2 shots gin
1 shot Rose’s lime juice
1 lime slice
Serves 1. Mix thoroughly with ice, stir well, and garnish with
lime.
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2 shots gin
½ shot dry vermouth
3 ice cubes
Olive
Serves 1. Combine all items besides olive in mixing glass and
stir (unless you are James Bond and prefer it shaken). Add Olive.
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1/2 ounce Stoli Peach Vodka
1/2 ounce Stoli Raspberry Vodka
1/4 ounce Triple Sec
1 splash Orange Juice
1 splash Cranberry Juice
1 splash Pineapple Juice
Pour all ingredients into a shaker with ice. Cover and shake
four times, pour and serve, preferably near a palm tree.
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3 shots vodka
2 shots grape juice
1 can ginger ale
Lemon slices
Serves 2. Mix thoroughly with ice, stir well, and garnish with
lemon slices. |
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1 shot Peach Schnapps
1 shot Rum
1 shot Vodka
1 shot Blue Curacao
1 splash Lime Juice
1 splash Cranberry Juice
Directions: Mix the ingredients in the glassware of your choice,
swig it down and be schmoove! |
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2 shots wiskey
1 shot lemon juice
1 teaspooin superfine sugar
4 ice cubes
1 lemon slice
Serves 1. Shake vigorously in cocktail shaker. Strain into a
Delmonico glass and garnish.
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½ shot vodka
½ shot southern comfort
½ shot sloe gin
½ shot peach schnapps
¼
shot Galliano
Serves 1. Fill shaker with ice cubes. Pour in all ingredients
and shake well. Strain into a highball class with or without ice.
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3 shots vodka (Absolute Citron)
1 shot triple sec
1 shot lime juice
3 shots cranberry juice
Serves 2. Mix all ingredients and shake vigorously in cocktail
shaker. Leave small amount of crushed ice in Martini glass and
pour.
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1 barrel barley
5 pounds hops
3 pounds Saccharomyces uvarum yeast
1 malting machine
1,000 gallons waterServes 2,000.
Malt the barley before brewing the beer, bring the barley to
its highest point of soluble starch content while allowing it
to germinate. Add a touch of hops to balance the sweetness of
the malt, dry before use. Mix all in a large cauldron. Add water
and yeast. Apply a steady heat of 60-75F for 6-7 days to make
ale. Or in the case of Carlsberg lager, use Saccharomyces uvarum
yeast and store (lagern is the German word for store) in a cold
dark place for 30 days at an average temperature of 34F, thus
allowing the yeast to ferment at the bottom of the fermenting
cauldron leaving fewer aromatics than ale yeast, thus producing
less esters which will complement the sweet flavor of the malt.
Serve chilled.
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Ice
2 fluid ounces chocolate liqueur (Godiva)
1 1/2 fluid ounces vodka
1/2 ounce grated chocolate
Serves 1. Fill a cocktail shaker with ice. Add the chocolate
liqueur and vodka to the shaker. Shake briskly to mix and chill.
Strain into a chilled martini glass. Garnish with the chocolate.
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