BUNNY MOTHER

Multiplying rabbits? Now we know what they’re drinking.

Ingredients:-

• 1 1/2 ounces vodka
• 1 ounce orange juice
• 1 ounce lemon juice
• 1 teaspoon sugar
• 1/4 ounce grenadine
• 1/4 ounce Cointreau

                                                    Method :-

1. Fill cocktail shaker with ice.
2. Add vodka, juices, sugar, grenadine, and Cointreau.
3. Shake.
4. Strain into a highball glass.
5. Fill with crushed ice.
6. Garnish with an orange slice and a Kiwi.
                                                                              

-- Bartendar PANDAT

EGGNOG CARIBBEAN STYLE

Bring out the nog and the Christmas calypso music and watch Aunt Margo shimmy the night away.

Ingredients (Serves 2)

• 3 eggs
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1 ounce light rum
• 8 ounces heavy cream
• 4 ounces milk
• 4 ounces of coconut milk

Note: Keep all ingredients refrigerated in advance of making this drink.

1. Beat the eggs and sugar until thick.
2. Add vanilla and nutmeg.
3. Continue to beat mixture.
4. Add rum, heavy cream, milk, and coconut milk.
5. Stir.
6. Chill before serving in highball glasses.
7. Garnish with coconut flakes.
                                                                                          -- Bartendar PANDAT

ZOMBIE COCKTAIL by Bartender PANDAT

Let your eyes roll back in your head and get ready for some voodoo loving. Only one per customer,  please.

• 1 ounce unsweetened pineapple juice
• Juice of 1 lime
• Juice of 1 small orange
• 1 teaspoon powdered sugar
• 1/2 ounce apricot brandy
• 2 1/2 ounces light rum
• 1 ounce Jamaican rum
• 1 ounce passion fruit syrup, if desired
• 1 ounce 151-proof rum
• 1/2 cup crushed ice

1. Pour all juices, powdered sugar, apricot brandy, rums, and passion fruit syrup in a blender.
2. Blend at low speed for 1 minute.
3. Strain into a frosted highball glass.
4. Garnish with a pineapple stick and a cherry.
5. Float 151-proof rum on top.

                                                                                         --Bartender PANDAT

IMPERIAL MARTINI

Drink this and watch a magic crown appear above your
head. Really!!!!

• 3 ounces gin
• 1 ounce dry vermouth
• 1/2 teaspoon maraschino liqueur
• 4 dashes Angostura bitters

1. Fill cocktail shaker with ice.
2. Add gin, vermouth, maraschino liqueur, and bitters.
3. Stir.
4. Strain into a chilled martini glass.

                                           -- Bartender Pandat

PIÑA COLADA

Fun fact: Rupert Holmes—creator of the 1979 number one hit song “Piña Colada”—once said he  didn’t even drink them.
But you can............!!

• 2 ounces coconut milk or cream
• 2 ounces pineapple juice
• 1 1/2 ounces light rum

 1. Fill cocktail shaker with ice.
2. Add coconut milk, pineapple juice, and rum.
3. Shake.
4. Strain into a blender half-filled with crushed ice.
5. Blend.
6. Serve in a hurricane glass.
7. Garnish with a pineapple spear, a cherry and/or shredded coconut.

                                               -- Bartender Pandat

SUMMER RAIN

As refreshing as a surprise downpour in August.

It is a Breakfast and Brunch Cocktail.

• 3 ounces cranberry liqueur
• Apple juice
• Lime wedge

1. Pour cranberry liqueur into a highball glass half-filled with ice.
2. Top with apple juice.
3. Add a squeeze of lime.
4. Stir.
5. Garnish with a lime slice.

                            -- Bartender Pandat

WHITE ELEPHANT

Fun fact: In the story of Buddha, the white elephant is associated with fertility and knowledge.

• 1/2 ounce vodka
• 1/2 ounce crème de cacao
• 2 ounces cream
• Red pepper for Garnish

1. Fill cocktail shaker with ice.
2. Add vodka, crème de cacao, and cream.
3. Shake.
4. Strain into a chilled cocktail glass.
5. Sprinkle red pepper
.

                              -- Bartendar Pandat

THE COCKROACH

La Cucaracha! Nothing says a party like flaming cockroaches.

• 1 1/2 ounces tequila
• 1 ounce coffee liqueur

1. Pour tequila and coffee liqueur into an
    old fashioned glass.

2. Flame with a lighter.

-- Bartender PANDAT

TAHITI MILKMAID

Her name is Lola, and she mixes the most wicked cocktails on the isle of Tahiti. This creation will  leave you wanting
more.

• 2 ounces gin
• 1 ounce grenadine
• 1 teaspoon cream

1. Fill cocktail shaker with ice.
2. Add gin, grenadine, and cream.
3. Shake.
4. Strain into a chilled cocktail glass.


                      -- Bartender PANDAT

SHARK'S TOOTH

The surfer’s reward for cresting the killer wave and surviving.

INGREDIENTS

• 1 1/2 ounces dark rum
• 1 1/2 ounces lime juice
• 1 1/2 ounces lemon juice
• 1/4 ounce grenadine
• Club soda

METHOD

1. Fill cocktail shaker with ice.
2. Add rum, juices, and grenadine.
3. Shake.
4. Strain into a highball glass with ice.
5. Fill with club soda.

                                                                                                       -- Bartender PANDAT

TEQUILA SLAMMER

INGREDIENTS  (serves 1)

30 ml chilled white tequila
30 ml lemon juice
Top up with chilled sparkling wine

METHOD

• Put the tequila and lemon juice into a chilled glass.
• Top up with sparkling wine.
• Cover the glass with your hand and slam.

                                                                                                             -- Bartender PANDAT

Bloody Maria

Ay Caramba! Tequila in the morning!

• 1 1/2 ounces tequila
• 2 dashes Worcestershire sauce
• Sprinkle of salt
• Sprinkle of pepper
• Sprinkle of celery salt
• Tomato juice

1. Build tequila and Worcestershire sauce in a double old-fashioned glass.
2. Sprinkle salt, pepper, and celery salt.
3. Fill with tomato juice and ice.

                                                                                                     --Bartender PANDAT