SANGRIA

Perfect setting: pitcher for two, Melrose Avenue, a night of endless possibilities.

INGREDIENTS (Serves 6):-

• 1/5 dry red wine 
• 1 ripe peach 
• 6 slices lemon
• 1/2 ounce cognac 
• 1 ounce triple sec 
• 1 ounce maraschino liqueur
• 1 tablespoon sugar 
• 1 whole orange 
• 6 ounces chilled club soda

METHOD:-

1. Pour wine into a glass pitcher.
2. Add peeled and sliced peach and lemon slices.
3. Add cognac, triple sec, maraschino liqueur, and sugar.
4. Stir to dissolve sugar.
 5.Carefully place the orange in the pitcher.
6. Let mixture marinate at room temperature for at least 1 hour.
7. Add soda and 1 tray of ice cubes to pitcher.
 8. Stir.
9. Pour into wine goblets.

(For orange: cut orange peel into one long strip, beginning at stem end and continuing until spiral reaches bottom of fruit.Make sure to expose the fruit while cutting. Leave peel attached to orange bottom to suspend fruit in pitcher.)

                                                                                                                --Bartendar PANDAT

SIX FEET UNDER

You’d have to be six feet under to refuse another glass of this.




Ingredients

• 1 1/2 ounces Bacardi rum
• 1 1/2 ounces Swedish punch
• 1 1/2 ounces calvados

Method:-

1. Fill cocktail shaker with ice.
2. Add rum, Swedish punch, and calavdos.
3. Shake.
4. Strain into a cocktail glass.
5. Squeeze orange peel on top.

    -- Bartendar PANDAT

BLOODY MARY

Say Bloody Mary three times before bedtime. When you wake up in the morning, be sure to have one.

Ingredients

• 1 1/2 ounces vodka (or peppered vodka for spice)
• 3 ounces tomato juice
• 1/2 ounce lemon juice
• Dash or two Tabasco sauce
• Dash or two Worcestershire sauce
• Pinch of celery salt 
• Pinch of pepper 
• Dab of horseradish

METHOD :-

1. Chill a cocktail shaker.
2. Add vodka, tomato juice, lemon juice, Tabasco sauce, and Worcestershire sauce.
3. Add salt, pepper, and horseradish to taste.
4. Pour into a chilled collins glass or beer mug.
5. Garnish with a lime slice or a celery stalk. Also preferred as garnishes: pickled green beans, okra pods, and garlic stuffed olives.

                                                                                      -- Bartendar PANDAT