IRISH ANGEL

She had wings of green and flaming red hair when she appeared to Paddy and whispered sweet nothings in his ear.

Ingredients:-

• 3/4 ounce Irish whiskey
• 1/4 ounce crème de cacao
• 1/4 ounce white crème de menthe
• 1 1/2 ounces heavy cream

1. Fill cocktail shaker with ice.
2. Add whiskey, crème de cacao, crème de menthe, and cream.
3. Shake.
4. Strain into a chilled cocktail glass or in old fashioned glass with ice.

                                                            --Bartender Pandat

POMPANO

Fun fact: Pompano racetrack in south Florida features nighttime horse racing. Giddyup!

• 1 ounce gin
• 1/2 ounce dry vermouth
• 1 ounce grapefruit juice
• 4 dashes orange bitters

1. Fill cocktail shaker with ice.
2. Add gin, vermouth, grapefruit juice, and bitters.
3. Shake.
4. Strain into a chilled cocktail or old-fashioned
glass.
5. Garnish with an orange slice.

--Bartendar PANDAT

FLYING DUTCHMAN

Legend is that this drink’s namesake is a ghostly sea captain, doomed to sail the seas for all eternity. Can’t be all bad. At least he’s got this tasty concoction to keep him company.

• Curacao
• 2 ounces gin
• 1/4 ounce dry vermouth

1. Pour enough curacao into pre-chilled cocktail glass to coat sides.
2. Twirl glass and coat with curacao.
3. Fill cocktail shaker with ice.
4. Add gin and vermouth.
5. Stir.
6. Strain into glass.

  --Bartendar PANDAT

COFFEE COOLER

This one is not on the Starbucks menu. But it can be on yours.

Enjoy the summer friends...!!

• 1 1/2 ounces vodka
• 1 ounce cream
• 1 ounce coffee liqueur
• 1 teaspoon sugar
• 4 ounces cold black coffee
• 1 small scoop coffee ice cream

1. Fill cocktail shaker with ice.
2. Add vodka, cream, coffee liqueur, sugar, coffee,
and coffee ice cream.
3. Shake.
4. Strain into a highball glass.

      -- Bartendar PANDAT

WOMBAT

Fun Fact: The wombat is the world’s largest burrowing mammal—and now a delicious beverage.

Ingredients.: (Serves 4)

• 2 ounces dark rum
• 1/2 ounce strawberry liqueur
• 2 ounces orange juice
• 3 ounces pineapple juice
• 6 ounces fresh watermelon juice

1. Fill a cocktail shaker with dark rum, strawberry liqueur, orange juice, pineapple juice, and watermelon juice.
3. Shake.
4. Pour into shot glasses.
                                          -- Bartendar PANDAT

VALENCIA

A bubbly citrus bonanza.

• 2 ounces apricot brandy
• 1 ounce orange juice
• 2 to 3 dashes orange bitters
• Chilled champagne

1. Fill cocktail shaker with ice.
2. Add apricot brandy, orange juice, and bitters.
3. Shake.
4. Strain into a goblet.
5. Top with champagne.

-- Bartendar PANDAT

CLASSIC MARGARITA

Legend says Margarita Sames, a Dallas socialite who spent time in Acapulco, created this drink in the late 1940s for her international guests.

• 1 1/2 ounces tequila
• 1/2 ounce triple sec
• 1 1/2 ounces sour mix
• Several dashes of lime juice

1. Fill cocktail shaker with ice.
2. Add tequila, triple sec, sour mix, and lime juice.
3. Shake.
4. Strain into a chilled salt-rimmed cocktail glass or an old-fashioned glass

-- Bartendar PANDAT.

RUM SWIZZLE

The most-treasured of all the pirate’s booty.

 Ingredients

• Juice of 1 lime
• 1 teaspoon powdered sugar
• 2 ounces club soda
• 2 dashes of Angostura bitters
• 2 ounces rum

Method

1. Fill a collins glass with shaved ice.
2. Add lime, powdered sugar, and club soda.
3. Stir with a swizzle stick.
4. Add bitters and rum.
5. Fill with club soda.
6. Serve with swizzle stick.

     

 -- Bartendar PANDAT

AMERICAN BEAUTY

The desperately-needed cocktail of suburban husbands.

• 3/4 ounce brandy
• 3/4 ounce dry vermouth
• 1/2 ounce grenadine
• 3/4 ounce orange juice
• 1/2 ounce crème de menthe

1. Fill cocktail shaker with ice.
2. Add brandy, dry vermouth, grenadine, orange juice, and crème de menthe.
3. Shake.
4. Strain into a chilled cocktail glass.

                                             -- Bartendar PANDAT

BETWEEN THE SHEETS

This drink is a pleasure...indulge.

 

• 3/4 ounce brandy
• 3/4 ounce triple sec
• 3/4 ounce light rum
• 3/4 ounce sour mix

1. Fill cocktail shaker with ice.
2. Add brandy, triple sec, rum, and sour mix.
3. Shake.
4. Strain into an old-fashioned glass with ice.

                              -- Bartendar PANDAT

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

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