Tonight's Menu

1 oz Brandy
1 oz Light rum
1 oz Triple sec
1 oz Lemon juice

Pour all ingredients into shaker with ice cubes, shake, strain into chilled cocktail glass.

3/4 oz Coffee liqueur
1 1/2 oz Vodka

Pour the ingredients into an old fashioned glass filled with ice cubes. Stir gently.

1 1/2 oz Sweet Vermouth
1 1/2 oz Scotch
1 1/4 tsp Benedictine
1 twist of Lemon peel

Stir all ingredients (except lemon peel) with ice and strain into a cocktail glass. Add the twist of lemon peel and serve.

3/4 oz Light rum
3/4 oz Brandy
3/4 oz Triple sec
Juice of 1/2 Lime

Shake all ingredients with ice, strain into a cocktail glass, and serve.

1 tsp superfine Sugar
2 tsp Water
1 oz Lemon juice
2 oz Bourbon
1 twist of Lemon peel

In a shaker half-filled with ice cubes, combine the sugar, water, lemon juice, and bourbon. Shake well. Strain well. Strain into a highball glass. Garnish with the lemon twist.

2 Lime
2 tblsp Sugar
2-3 oz White rum
crushed Ice

Same as Caipirinha but instead of cachaca you add WHITE RUM. It's great!!!!!!!!

2 oz Brandy
1/2 oz Triple sec
1 tblsp Lemon juice

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

3/4 oz Gin
3/4 oz Triple Sec
3/4 oz Lillet Blanc
3/4 oz Lemon Juice
1 dash Absinthe

Shake, strain, straight up, cocktail glass rinsed with absinthe

2 shots Absinthe
Top Champagne

Easy as you like, pour the absinthe into a chilled glass, top with champagne. Must be drunk mid afternoon for the optimum effect.

2 oz vodka
0.75 oz elderflower liqueur (e.g., St‑Germain)
0.5 oz fresh lemon juice
Optional: 0.25 oz simple syrup
Lemon twist or edible flower garnish

Add vodka, elderflower liqueur, lemon juice, and optional simple syrup to a shaker with ice. Shake well until chilled. Strain into a chilled martini glass. Garnish with a lemon twist or edible flower.

2 oz Gin
1/2 oz Triple sec

In an old-fashioned glass almost filled with ice cubes, combine the gin and triple sec. Stir well.

4 cl Lime juice
2 cl Gin
4 cl Aperol

Shake with ice and strain into cocktail glass.

1 oz Vodka
1 oz Triple sec
1 oz Lime juice

Shake all ingredients together with ice. Strain into glass, garnish and serve.

2 oz Bourbon
1/2 oz Benedictine

Pour the bourbon and Benedictine into a brandy snifter.

1 part Creme de Cassis
5 parts Champagne

Pour Creme de cassis in glass, gently pour champagne on top

1 oz Gin
1 oz Campari
1 oz Sweet Vermouth

Stir into glass over ice, garnish and serve.

4.5 cL Bourbon
2 dashes Angostura bitters
1 cube Sugar
dash Water

Place sugar cube in old fashioned glass and saturate with bitters, add a dash of plain water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Garnish with orange twist, and a cocktail cherry.

2 oz St-Germain (elderflower liqueur)
3 oz Champagne or Prosecco
1 oz Soda water
Lemon twist or edible flower garnish

Fill a wine glass with ice. Add St-Germain, top with Champagne or Prosecco, then add a splash of soda water. Stir gently and garnish with a lemon twist or edible flower.

6 cl Gin
1.5 cl Vodka
0.75 cl Lillet Blanc

Shake over ice until well chilled, then strain into a deep goblet and garnish with a thin slice of lemon peel.

1 1/2 oz Gin
1/2 oz Sweet Vermouth
1/2 oz Brandy

Shake all ingredients with ice, strain into a cocktail glass, and serve.

4cl Gin
3cl Triple Sec
2cl Lemon Juice

Add all ingredients into cocktail shaker filled with ice. Shake well and strain into large cocktail glass.

2 oz Vodka
1 oz Coffee liqueur
Light cream

Pour vodka and coffee liqueur over ice cubes in an old-fashioned glass. Fill with light cream and serve.

2 1/2 oz Kahlua
1/2 oz Baileys irish cream

Pour Kahlua, almost filling shot glass. Then, carefully pour Baileys, using wall of shot glass. This will give the "Guinness" its "head".

1/3 oz Kahlúa
1/3 oz Baileys Irish Cream
1/3 oz 151-Proof Rum (floated)

Layer Kahlúa in a shot glass. Carefully float Baileys on top using the back of a spoon. Float 151-proof rum on top. Ignite the rum layer before serving. Extinguish before drinking.