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1.
Chapala
5
small chunks of watermelon; 1 lime, chopped; 1/2 oz.
sugar syrup; 1 1/2 oz. gold tequila; apple juice;
ice cubes. Mash up watermelon, lime, and sugar syrup
in a cocktail shaker. Add a scoop of ice, then the
tequila. Shake vigorously and strain into a tall,
chilled glass 1 inch from the rim; top up with apple
juice.
2.
Shampoo
1/2
oz. gin; 1/2 oz. lemon juice; dash of Pernod; dash
of blue curaçao; chilled champagne or sparkling
wine; lemon twist. Pour gin, then lemon juice,
Pernod, and blue curaçao into a chilled champagne
flute. Slowly top up with champagne or sparkling
wine; garnish with a twist of lemon.
3.
Woo Woo
2
oz. vodka; 1/2 oz. peach schnapps; lime wedge;
cranberry juice; ice cubes. Half-fill a cocktail
shaker with ice. Squeeze in lime, then add the vodka
and schnapps. Shake, then strain into an
old-fashioned glass half-filled with ice. Add the
squeezed lime wedge and top up with cranberry juice.
4.
Cipirinha
2
oz. cachaça (a clear Brazilian spirit made from
sugarcane); 1 whole lime, chopped; 1 Tbsp. superfine
sugar; 1/2 oz. sugar syrup; ice cubes; mint sprig.
Mash up lime, sugar, and sugar syrup in a cocktail
shaker. Add a scoop of ice and the cachaça. Shake
vigorously and strain into a chilled tumbler;
garnish with mint.
5.
Bellini
1/2
oz. peach liqueur; 1 oz. peach juice or nectar;
chilled champagne or sparkling wine. Pour liqueur
and juice into a chilled champagne flute. Slowly top
up with champagne or sparkling wine.
6.
Blood-Orange Margarita
1
1/2 oz. gold tequila; 1/2 oz. Grand Marnier or
mandarin liqueur; 1/2 oz. lime juice; 1 oz.
blood-orange juice; oz. sugar syrup; 1 egg white;
superfine sugar; ice cubes. First, frost a cocktail
glass with sugar: Dip the rim in a saucer of egg
white, then a saucer of sugar, shake off any excess,
and chill. Next, add a scoop of ice to a cocktail
shaker, then tequila, Grand Marnier or liqueur, lime
and blood-orange juices, and sugar syrup. Shake
vigorously and strain into the sugar-frosted glass.
7.
Bahama Mama
1/2
oz. Malibu; 1/2 oz. Kahlúa; 1/2 oz. each dark &
white rums; pineapple juice; pineapple wedge; mint
sprig; ice cubes; crushed ice. Half-fill a cocktail
shaker with ice cubes. Add the Malibu, Kahlúa, and
rums. Shake vigorously and strain into a highball
glass half-filled with crushed ice. Top off with
juice; garnish with pineapple wedge and mint.
8.
Mojito
2
oz. white rum; 8 mint leaves; half a lime, chopped;
1/2 oz. sugar syrup; club soda; ice cubes. Mash up
mint, lime, and sugar syrup in a cocktail shaker.
Add a scoop of ice, then the rum. Shake vigorously
and strain into a chilled tumbler 1 inch from the
rim; top up with club soda.
9.
Cuba Libre
2
oz. white rum; 7 lime wedges; cola; ice cubes.
Half-fill a highball glass with ice. Add rum and
squeeze in six lime wedges, adding the squeezed
wedges to the glass. Top up with cola; garnish with
the last lime wedge.
10.
Piña Colada
1
1/2 oz. white rum; 1/2 oz. coconut cream; 1/2 oz.
Malibu; 3 1/2 oz. pineapple juice; 1/2 oz. sugar
syrup; 1 cup crushed ice; pineapple leaves. Place
all ingredients but the pineapple leaves in a
blender and blend until the consistency of shaved
ice. Pour into a large, chilled cocktail glass;
garnish with leaves.
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