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.c
A L E X A N D E R C O C K T A I L
1 oz. dry gin
1 oz. creme de cacao
1 oz. sweet cream
Shake well with cracked ice and strain into 4 oz. cocktail glass
.c
G R O G (A M E R I C A N)
1 lump sugar
juice of 1/4 lemon
1-1/2 oz. rum
Fill hot whiskey glass with hot water and stir
.c
A P R I C O T F I Z Z
juice 1/2 lemon
juice 1/2 lime
1 tsp. powdered sugar
2 oz. apricot flavored brandy
Shake well with cracked ice and strain into 7 oz. highball glass.
Fill with carbonated water.
.c
B & B
1/2 oz. benedictine
1/2 oz. cognac
Use cordial glass and carefully float the cognac on top of the
benedictine.
.c
P O U S S E C A F E
1/6 grenadine
1/6 yellow chartreuse
1/6 creme de yvette
1/6 white creme de menthe
1/6 green chartreuse
1/6 brandy
Pour carefully, in order given, into Pousse Cafe glass so that each
ingredient floats on the preceding one.
.c
P L A N T E R ' S P U N C H
juice of 2 limes
2 tsps. powdered sugar
2 oz. carbonated water
Fill 12 oz. Tom Collins glass with shaved ice and stir until glass
is frosted. Add 2 dashes bitters, 2-1/2 oz. rum. Stir and
decorate with slice of lemon, orange, pineapple and a cherry.
Serve with straws.
.c
B E T W E E N T H E S H E E T S C O C K T A I L
juice of 1/4 lemon
1/2 oz. brandy
1/2 oz. triple sec
1/2 oz. rum
Shake well with cracked ice and strain into 3 oz. cocktail glass.
.c
T E Q U I L A S O U R
juice of 1/2 lemon
tsp. powdered sugar
2 oz. tequila
Shake well with cracked ice and strain into 6 oz. sour glass.
Decorate with a half-slice of lemon and a cherry.
Drink with the WIZARD.
.c
T E Q U I L A S T R A I G H T
1/2 lemon
pinch of salt
jigger of tequila
First suck lemon, place salt on tongue, then swallow tequila.
.c
C A J U N M A R T I N I
1-1/2 oz. chilled vodka
1 jalapena pepper
Drop pepper into glass of vodka. Drink.
.c
T E Q U I L A S U N R I S E
4 oz. orange juice
2 oz. tequila
3/4 oz. grenadine
Stir before serving. Serve over cubed ice. Decorate with orange
slice and cherry.
.c
S I N G A P O R E S L I N G
juice 1/2 lemon
1 tsp. powdered sugar
2 oz. dry gin
1/2 oz. wild cherry flavored brandy
Shake well with cracked ice and strain into 12 oz. Tom Collins
glass. Add ice cubes and fill with carbonated water; stir.
Decorate with fruits in season and serve with straws.
.c
S H A N D Y G A F F
5 oz. beer
5 oz. ginger ale
Use 12 oz. Tom Collins glass and stir very gently.
.c
P O O R M A N ' S B L O O D Y M A R Y
8 oz. cold beer
4 oz. cold V8 cocktail juice or tomato juice
dash of salt
dash of pepper
Pour beer into cube-filled 12 oz. glass. Add juice slowly. Stir.
.c
S A L T Y D O G
Fill 12 oz. Tom Collins glass almost full with shaved ice or ice
cubes and add:
2 oz. dry gin
2 oz. grapefruit, lemon or lime juice
1/4 tsp. salt
Stir well.
.c
R U S S I A N B E A R C O C K T A I L
1 oz. vodka
1/2 oz. creme de cacao
1/2 oz. sweet cream
Stir well with cracked ice and strain into 3 oz. cocktail glass.
.c
F R E N C H R O S E C O C K T A I L
1/2 oz. wild cherry flavored brandy
1/2 oz. dry vermouth
1-1/4 oz. dry gin
Stir well with cracked ice and strain into 3 oz. cocktail glass.
.c
E N G L I S H R O S E C O C K T A I L
1/2 oz. apricot flavored brandy
1/2 oz. dry vermouth
1 oz. dry gin
1/2 tsp. lemon juice
1 tsp. grenadine
Shake well with cracked ice and strain into 3 oz. cocktail glass.
Frost edge of glass by rubbing with lemon and dipping in powdered
sugar.
.c
P O R T A N D S T A R B O A R D
1/2 oz. grenadine
1/2 oz. creme de menthe (green)
Pour carefully into Pousse Cafe glass, so that the menthe floats
on the grenadine
.c
M O R N I N G C O C K T A I L
1 oz. brandy
1 oz. vermouth
1/4 tsp. curacao
1/4 tsp. maraschino
1/4 tsp. absinthe (substitute!)
2 dashes orange bitters
Stir well with cracked ice and strain into 3 oz. cocktail glass.
Serve with a cherry.
.c
M I N T J U L E P (S O U T H E R N S T Y L E)
Into silver mug or 12 oz. Tom Collins glass put:
4 sprigs of mint
1 tsp. powdered sugar
2 tsps. of water, and muddle
Fill glass or mug with shaved ice, add 2-1/2 ozs. and stir gently
until glass is frosted. Decorate with slice of orange, lemon,
pineapple and a cherry. Insert 5 or 6 sprigs of mint on top.
Serve with straws.
.c
M I L K P U N C H
1 tsp. powdered sugar
2 oz. whiskey
1/2 pt. milk
Shake well with cracked ice and strain into 12 oz. Tom Collins
glass. Grate nutmeg on top.
.c
M E X I C O L A
2 oz. tequila
juice of 1/2 lime
Use 12 oz. Tom Collins glass with cubes of ice. Fill balance with
cola and stir gently.
.c
M A M I E ' S S I S T E R
Juice 1 lime
Drop rind in glass.
2 cubes of ice
2 oz. dry gin
Fill 12 oz. glass with ginger ale and stir gently.
.c
M A M I E T A Y L O R
Juice of 1/2 lime
2 cubes of ice
2 oz. of scotch
Fill 12 oz. glass with ginger ale and stir gently.
.c
L O V I N G C U P
Use large glass pitcher.
4 tsps. powdered sugar
6 oz. carbonated water
1 oz. triple sec
2 oz. brandy
Fill pitcher with cubes of ice. Add 1 pint claret. Stir well and
decorate with as many fruits as available and also rind of cucumber
inserted on each side of pitcher. Top with small branch of mint
sprigs.
.c
L E A V E I T T O M E
1/2 oz. apricot flavored brandy
1/2 oz. dry vermouth
1 oz. dry gin
1/4 tsp. lemon juice
1/4 tsp. grenadine
Shake well with cracked ice and strain into 3 oz. cocktail glass.
.c
J O H N N I E C O C K T A I L
3/4 oz. curacao
1-1/2 oz. sloe gin
1 tsp. anisette
Stir well with cracked ice and strain into 3 oz. cocktail glass.
.c
J A P A N E S E F I Z Z
juice 1/2 lemon
1 tsp. powdered sugar
1-1/2 oz. whiskey
1/2 oz. port wine
white of 1 egg
Shake well with cracked ice and strain into 8 oz. highball glass.
Fill with carbonated water and stir. Serve with slice of
pineapple.
.c
H I G H L A N D F L I N G
3/4 oz. sweet vermouth
1-1/2 oz. scotch
2 dashes orange bitters
Stir well with cracked ice and strain into 3 oz. glass. Serve with
an olive.
.c
H E A D L E S S H O R S E M A N
Into 12 oz. glass, put:
2 oz. vodka
3 dashes bitters
Add several cubes of ice, fill with dry ginger ale and stir.
Decorate with slice of orange.
.c
H I L L B I L L Y H I G H B A L L
1 cube of ice
1 pint Georgia corn whiskey
Slug it all down at once or add a twist of lemon peel and stir.
.c
G R A S S H O P P E R
3/4 oz. green creme de menthe
3/4 oz. white creme de cacao
3/4 oz. light sweet cream
Shake well with cracked ice and strain into 3 oz. cocktail glass.
.c
E X T R A D R Y M A R T I N I
1-3/4 oz. dry gin
1/4 oz. dry vermouth
Serve with an olive.
.c
V O D K A M A R T I N I
1-1/2 oz. vodka
1/2 oz. dry vermouth
Serve with an olive or onion.
.c
N A S H V I L L E E G G N O G
1 qt. prepared dairy eggnog
6 oz. bourbon
3 oz. brandy
3 oz. Jamaican rum
Stir well, sprinkle nutmeg on top and serve in 4 oz. punch cups or
glasses.
.c
Z O M B I E
1 oz. unsweetened pineapple juice
juice of 1 lime
juice of 1 small orange
1 tsp. powdered sugar
1/2 oz. apricot brandy
2-1/2 oz. rum
1 oz. Jamaican rum
1 oz. passion fruit juice
Add cracked ice and agitate for full minute in electric mixer
(if none is available, shake very well in cocktail shaker)
and strain into 14 oz. frosted zombie glass. Decorate with square
of pineapple and 1 green and 1 red cherry.
.c
W I D O W ' S D R E A M
1-1/2 oz. benedictine
1 whole egg
Shake well with cracked ice and strain into 4 oz. glass. Float 1
tsp. of cream on top.
.c
T U L I P C O C K T A I L
1/4 oz. lemon juice
1/4 oz. apricot brandy
3/4 oz. sweet vermouth
3/4 oz. apple brandy
Shake well with cracked ice and strain into 3 oz. cocktail glass.
.c
B R A N D Y F I X
juice of 1/2 lemon
1 tsp. powdered sugar
1 tsp. water
Stir. Then fill with shaved ice and add:
2-1/2 oz. brandy
Stir well, add slice of lemon, serve with straws.
.c
D U T C H W H I R L W I N D
1/2 oz. scotch
1/2 oz. bourbon
1/2 oz. brandy
1/2 oz. gin
1/2 oz. vodka
1/2 oz. milk
1/2 oz. water
1/2 oz. beer (if desired)
Place ingredients in food processor and blend with:
2 oz. edam cheese
6 tulips
Serve with chipped ice, if desired. Add one long flexible straw
as this drink must be taken lying down.
.c
M A R G A R I T A
1-1/2 oz. tequila
1/2 oz. triple sec
juice of 1/2 lemon or lime
Stir with crushed ice. Rub rim of 3 oz. glass with rind of lemon
or lime, dip rim in salt, pour and serve.
.c
L O N D O N B U C K
1 cube of ice
2 oz. dry gin
juice of 1/2 lemon
Fill 8 oz. highball glass with ginger ale and stir gently.
.c
L E A P F R O G
juice of 1/2 lemon
2 oz. dry gin
1 cube of ice
Fill 8 oz. glass with ginger ale and stir.
.c
K I S S - I N - T H E - D A R K
3/4 oz. dry gin
3/4 oz. wild cherry brandy
3/4 oz. dry vermouth
Stir well with cracked ice and strain into 3 oz. glass.
.c
J A M A I C A N G L O W
1 oz. dry gin
1/2 oz. claret
1/2 oz. orange juice
1 tsp. Jamaican rum
Shake well with cracked ice and strain into 3 oz. glass.
.c
I N C O M E T A X C O C K T A I L
1/4 oz. dry vermouth
1/4 oz. rum
1 oz. blended whiskey
1 tsp. sugar
1 dash bitters
juice of 1/2 orange
As you are being audited, use the shakes to good measure and shake
well until above are carefully blended. Do not share with auditor.
.c
H O P T O A D C O C K T A I L
juice of 1/2 lime
3/4 oz. apricot brandy
3/4 oz. rum
Stir well with shaved ice.
.c
B E A U R E G A R D ' S H O R S E
1 egg
1 tsp. brown sugar
Shake well with cracked ice and strain into 12 oz. glass. Fill
glass with claret or sweet cider and stir gently. Grate nutmeg on
top.
.c
F A L L E N A N G E L
juice of 1 lemon or 1/2 lime
1-1/2 oz. dry gin
1 dash bitters
1/2 tsp. white creme de menthe
Shake well with crack ice and serve with a cherry.
.c
E Y E - O P E N E R
yolk of 1 egg
1/2 tsp. powdered sugar
1 tsp. absinthe
1 tsp. curacao
1 tsp. creme de cacao
2 oz. rum
Shake well (but quietly) with shaved ice.
.c
C L A R E T C U P
Dissolve:
1 tsp. powdered sugar in 2 oz. carbonated water; then add 3 oz.
claret. Fill 10 oz. goblet with shaved ice and stir. Decorate
with fruits in season. Serve with straws.
.c
C H O C O L A T E D A I S Y
juice 1/2 lemon
1/2 tsp. powdered sugar
1 tsp. raspberry syrup or grenadine
1-1/2 oz. brandy
1-1/2 oz. port wine
Shake well with cracked ice and strain into stein or 8 oz. metal
cup. Add cube of ice and decorate with fruit.
.c
W H I S K E Y S O U R
juice of 1/2 lemon
1/2 tsp. powdered sugar
2 oz. favorite whiskey
Shake well with cracked ice and strain into 6 oz. glass. Decorate
with a half-slice of lemon and a cherry.
.c
D A I Q U I R I
juice of 1 lime
1 tsp. powdered sugar
1-1/2 oz. rum
Shake well with cracked ice and strain into 3 oz. cocktail glass.
.c
B L O O D Y M A R Y
1-1/2 oz. vodka
1-1/2 oz. tomato juice
1 dash lemon juice
Shake well with cracked ice and strain into Old Fashioned cocktail
glass with cube of ice.
.c
S C R E W D R I V E R
Put 2 or 3 cubes of ice into a 6 oz. glass. Add 2 oz. vodka. Fill
balance of glass with orange juice and stir.
.c
T O M C O L L I N S
juice of 1/2 lemon
1 tsp. powdered sugar
2 oz. dry gin
Shake well with cracked ice and strain into 12 oz. glass. Add
several cubes of ice, fill with carbonated water and stir.
Decorate with slice of lemon, orange and a cherry. Serve with
straws.
.c
H O T T O D D Y
Put lump of sugar into hot whiskey glass and fill two-thirds with
boiling water. Add 2 oz. bourbon, blended or rye whiskey. Stir
and decorate with slice of lemon and Novell disks.
Grate nutmeg on top.
.c
S I N G A P O R E S L I N G
juice 1/2 lemon
1 tsp. powdered sugar
2 oz. dry gin
1/2 oz. wild cherry brandy
Shake well with cracked ice and strain into 12 oz. glass. Add ice
cubes and fill with carbonated water; stir. Decorate with fruit
and Novell manuals.
.c
S O D A L I B R A
juice of 1/2 lime
drop rind in glass
2 oz. rum
2 cubes of ice
Fill glass with Pepsi, Coke, Dr. Pepper, or whatever soft beverage
you prefer. Use 10 oz. glass and stir well.
Drink while COMPSERVING your netware drive.
.c
V O D K A T O N I C
2 oz. vodka
cube of ice
Use 12 oz. glass and fill balance with quinine tonic and stir.
.c
E L S
juice of 1 lime
1 tsp. powdered sugar
1-1/2 oz. dry gin
Shake well with cracked ice and strain into 4 oz. cocktail glass.
ELS can be served on the fileserver.
.c
G I N A N D T O N I C
2 oz. dry gin
1 cube of ice
Fill glass with quinine water and stir.
.c
T O M A N D J E R R Y
First prepare batter, using mixing bowl. Separate the yolk and
white of 1 egg, beating each separately and thoroughly. Then
combine both, adding enough superfine powdered sugar to stiffen.
Add to this 1 pinch of baking soda and 1/4 oz. rum to preserve the
batter. Then add a little more sugar to stiffen. To serve, use
hot Tom and Jerry mug, using 1 tbl. of above batter, dissolved in
3 tbl. hot milk. Add 1-1/2 oz. of rum. Then fill mug within 1/4
inch of top of mug and stir gently. Then top with 1/2 oz. brandy
and grate a little nutmeg on top. The secret of a Tom and Jerry
is to have a stiff batter and a warm mug.
.c
S T I N G E R ( E L S 2 )
1 oz. white creme de menthe
1 oz. brandy (your choice)
Shake well with cracked ice and strain into 3 oz. cocktail glass.
.c
P R A I R I E O Y S T E R C O C K T A I L
1 whole egg
1 tsp. worcestershire sauce
1 tsp. catsup
1/2 tsp. vinegar
pinch of pepper
1 drop tabasco sauce
Shake thoroughly. Pour into 5 oz. glass.
.c
M U L L E D C L A R E T
Into a metal mug put:
1 lump sugar
juice of 1/2 lemon
1 dash bitters
1 tsp. mixed cinnamon and nutmeg
5 oz. claret
Heat poker red hot and hold in liquid until boiling, and serve.
.c
H O T B U T T E R E D R U M
For each serving -- heat 1/2 cup muscatel wine. Add 1/4 cup water
just to simmering; do not boil. Preheat mug or cup with boiling
water. Pour heated wine mixture into mug and add 1 tsp. butter and
2 tsps. maple syrup. Stir well and sprinkle nutmeg on top. Serve
at once.
.c
C H R I S T M A S Y U L E E G G N O G
Beat the yolks and whites of 1 dozen eggs separately and then pour
together and add:
1 pinch baking soda
6 oz. rum
2 lbs. granulated sugar
Beat into stiff batter. Then add:
1 qt. milk
1 qt. sweet cream
2 qts. bourbon, blended, rye, corn, whatever
Stir. Set in refrigerator over night. Before serving, stir again
and serve in punch glasses. Grate nutmeg on top.
.c
G O D (= G O D O V E R D Z J I N N)
1/2 oz. apricot brandy
1 oz. gin
2 delen pineapplejus
.c
A P R I L L O V E
1 oz. apricot brandy
fill with bitter lemon
.c
C H A R L I E C H A P L I N
1/3 oz. apricot brandy
2/3 dry gin
1/3 citroensap
Shake over ice
.c
[Dutch]
B A N S H E E
1 oz. creme de cacao
1 oz. creme de bananes
1 oz. verse room
Shaken over ijs en serveren in een champagnecoup of klein wijnglas
.c
[Dutch]
B L U E L A D Y
1/3 oz. blue curacao
1/3 oz. gin
1/3 oz. citroensap
Shaken zonder ijs en serveren in een cocktailglas
.c
[Dutch]
The Flying Dutchman
1 oz. blue curacao
1 oz. vermouth
1/2 oz. witte wijn
1 oz. grapefruitsap
Shaken over ijs en serveren in longdrinkglas met riet.
Drink with the EUR*OP.
xxxx
.c
[Dutch]
B L U E H A W A I I A N
1/5 blue curacao
4/5 witte rum
1/5 ananassap
theelepel cocosmelk
Shaken met ijs en serveren in een cocktailglas
.c
[Dutch]
B L U E B E A R D S ' W E N C H
1/3 blue curacao
1/3 triple sec
1/3 witte rum
beetje citroensap
Shaken met ijs en serveren met een cocktailglas. Aanvullen
met sodawater of spawater
.c
[Dutch]
W H I T E L A D Y
1/2 oz. triple sec
1 oz. dry gin
1/2 oz. citroensap
Shaken met ijs. Serveren in een cocktailglas
.c
[Dutch]
T I E B R E A K
1/3 oz. creme de menthe
1/3 oz. blue curacao
1/3 oz. dry gin
Shaken zonder ijs en serveren in een cocktailglas met ijsblokjes
.c
[Dutch]
T O M C O L L I N S
1 oz. gin
lepel bruine suiker
1 oz. citroensap
Shaken over ijs en serveren in een longdrinkglas met ijsblokjes
aanvullen met sodawater of spawater
.c
[Dutch]
D R Y M A R T I N I
1 oz. dry gin
1/2 oz. vermouth
2 groene olijven
Stirr voorzichtig met ijs. Serveer in een cocktailglas met 2 olijven
.c
[Dutch]
S I N G A P O R E S L I N G
1 oz. dry gin
1/2 oz. cherry brandy
1/2 oz. benedictine
beetje citroensap
Stirr en serveer vervolgens in een longdrinkglas. Vul aan met soda-
of spawater
.c
[Dutch]
SCHEIDS
1/2 oz. creme de cacao
1/2 oz. pisang-ambon
4 druppels citroen
2 delen ananassap
Een zeer zoete fijne smaak bevattende cocktail. Serveren in een cocktailglas.
x
.c
[Dutch]
ABBEY
1 oz. gin
1 oz. sinaasappelsap
1 scheutje oranjebitter
2 blokjes fijngemaakt ijs
2 hele ijsblokjes
Shake alles ( behalve de hele ijsblokjes ) en giet het in een cocktailglas.
Voeg de ijsblokjes er aan toe
.c
[Dutch]
ALEXANDER
3/5 oz. gin
1/5 oz. creme de cacao
1/5 oz. room
Shaken en door een zeef in whiskyglas
.c
[Dutch]
BERMUDA BOUQUET
1/2 oz. dry gin
1/2 oz. apricot brandy
1 scheutje blue curacao
1 theelepel suiker
Shaken en in een cocktailglas met sinaasappelschil in spiraalvorm serveren.
.c
[Dutch]
BLOODHOUND
1/3 oz. gin
1/3 oz. vermoet ( zoet )
1/3 oz. dry martini
1 scheutje aardbeiensiroop
Gin, vermoet en siroop in de shaker mixen. In cocktailglas serveren met
ijsblokjes, martini bijschenken en
indien vers voorradig garneren met aardbeien.
.c
[Dutch]
ROSE GARDEN
1/2 oz. gin
1/4 oz. apricot brandy
1/4 oz. vermoet ( martini )
1 theelepel grenadine
Shaken in een cocktailglas en serveren in een cocktailglas met suikerrandje
Bittere: grapefruitsap toevoegen
zoete : annanassap toevoegen
.c
[Dutch]
MARTINI DRY
2/3 oz. gin
1/3 oz. dry martini
1 scheutje angostura bitter
1 theelepel citroensap
Alles shaken en serveren in een gekoeld glas, eventueel met olijf.
.c
[Dutch]
The Cyco Cocktail
1/4 oz. Malibu
1/3 oz. Ananassap
1/4 oz. Gin
1/6 oz. Campari
All shake with ice until it all looks blue. With the best wishes
from the EUROP.
.c
[Dutch]
M A R T I N I J I G G E R
1/3 oz. martini bianco
aanvullen met bitter lemon
Garnituur: schijfje citroen op de rand van het glas.
Serveren met ijs in een kokteelglas.
.c
[Dutch]
P I N K G A R T E R
2/5 oz. martini bianco
1/5 oz. campari
2/5 oz. vodka
Shaken en kers in 'n coupe.
.c
[Dutch]
M A R T I N I T O N I C
1/3 oz. martini rosso
aanvullen met tonic
Schijfje citroen op de rand van 'n cocktailglas.
.c
[Dutch]
R O B R O Y
1/4 oz. martini rosso
3/4 oz. whisky
ijsblokjes in glas en stirren maar in een shortdrink glas.
.c
[Dutch]
M A R T I N I C A S S I S
1/3 oz. martini extra dry
aanvullen met cassis limonade
schijfje citroen op de rand van 'n longdrinkglas.
.c
[Dutch]
O L Y M P I C
1/3 martini bianco
1/3 oz. martini rosso
1/3 oz. wodka
scheutje campari
Shaken maar niet in amsterdam en in een vermouth glas.
.c
[Dutch]
.c,laurence,hilton,roderik
L A W R E N C E
scheutje cherry brandy
scheutje americano (campari en rode martini)
aanvullen met witte wijn
Serveer in een coupe en zorg dat de witte wijn waanzinnig koel is.
.c,whiskey
W H I S K Y S O U R
1 oz. bourbon (niet te verwarren met boerbon)
scheutje citroensap
schepje poedersuiker
goed shaken en in een whiskyglas met ijs.
.c
B R O N X
1/2 oz. dry gin
1/6 oz. martini bianco
1/6 oz. martini extra dry (nouilly prat)
1/6 oz. orange juice
Shake well over ice.
.c
S I D E C A R
1/2 oz. cognac
1/4 oz. cointreau
1/4 oz. lemon juice.
Shake and stir
.c
[Dutch]
B L A C K R U S S I A N
1/2 oz. creme de cacao
1/2 oz. vodka
Goed shaken in een cocktailglas.
.c
[Dutch]
f l y i n g h o r s e
1 oz. vodka
1/2 oz. kirsch
1/2 oz. room
1 maraschino kers
Shaken over ijs en serveren in een koktailglas met het kersje
.c
[Dutch]
y u p p i e
1 oz. wodka
1 oz. chartreuse
1 delen sinaasappelsap
Deze young urban p.p.i.e. sjeekt u over ijs en serveert U on the
rocks in een whiskeyglas
.c
[Dutch]
B L O O D Y H O L L A N D E R
1 oz. jonge genever
2 delen tomatensap
peper en zout
een paar druppels citroensap
een scheutje angoustura
Shaken over ijs en on the rocks serveren (in elk glas dat geen
jeneverglas is)
.c
[Dutch]
J U N K I E V E R D R I E T
4 delen yoghurt
4 delen vanille vla
scheutje grenadine
Geheel koud serveren in een singapore-sling glas.
Bij < 8 jarigen ook bekend als de 'FLA-VLIP'
.c paulus
HALBER MENSCH
1/3 oz. malibu
1/3 oz. campari
1/3 oz. dry gin
een scheutje pisang ambon
een scheutje citroensap
Shaken met ijs. Serveren met een schijfje sinasappel.
.c anarchie
(dutch)
DEAD KENNEDY
1 oz. whisky
1 oz. wodka
2 parts applejus
1 part "norit"
het geheel blenden met schilfers ijs, en serveren met een anarchisten-
vlaggetje. Pas op: beinvloed de riot-vaardigheid.
.c
(dutch)
LOVE & KISSES
1 oz. campari
1 oz. dry gin
1/2 oz. teguila
liefdevol samenvoegen en aangevuld met aangelengde rozensiroop
serveren in een tumbler met ijsblokjes van grenadinesiroop in de
vorm van hartjes
if you don't get it, give it.
