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