Bartender Cocktails

  • Sazerac
    1/3 oz. Absinthe
    1 3/4 oz. cognac
    one sugar cube
    3 dashes Peychaud's Bitters
    Rye whiskey

    Rinse a chilled old-fashioned glass with absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, strain the drink. Add lemon peel for garnish.
  • Dirty Flower
    6 bottles wheat beer
    6 oz. gin
    4 1/2 oz. St-Germain
    3 oz. lemon juice
    3/4 tsp. sugar
    3 dashes orange bitters
    3 oz. grapefruit juice
    Combine ingredients in a pitcher with ice. Garnish with grapefruit peel.
  • Manasquan River Sunset
    Tequila
    Cointreau
    fresh lime
    orange juice
    grenadine

     

    Harpoon Willy’s
    Manasquan, NJ
  • Cold Snap Aletail
    3 oz. Samuel Adams Cold Snap
    1 oz. Bourbon
    .5 oz. Yellow Chartreuse
    .5 oz. Lemon juice
    .5 oz. sugar

     

    Combine ingredients in a shaker with ice. Shake and strain into a rocks glass. Top with Samuel Adams Cold Snap. Lightly grate nutmeg to garnish.
  • Summer Cup
    2 oz. Sparkling White Wine
    1 oz. Ginger Liqueur
    2 oz. cranberry juice
    2 oz. lemonade

    Combine ingredients in a glass filled with ice and stir.
  • Caba Rita
    ½ oz. Cabernet Sauvignon
    1½ oz. Silver Tequila
    1 oz. Triple Sec
    1 oz. agave nectar
    1 oz. lime juice

    Combine ingredients in a shaker filled with ice. Shake and strain into a glass. Garnish with a lime twist.
  • Retro Redemption
    6 oz. Sierra Nevada
    1 oz. Galliano
    2 oz. orange juice
    Build in an ice-filled collins glass, stir gently, and garnish with a strip of orange peel.
  • Beer-garita
    4 bottles Dos Equis
    8 oz. tequila
    12 oz. frozen limeade concentrate

    In a large pitcher, combine the beer, tequila and limeade. Rub a lime wedge around the rim of each glass and dip it in salt. Pour glasses and garnish with lime wedge.
  • Mimosa
    2 1/2 oz. Champagne
    2 1/2 oz. orange juice

    Combine ingredients in a champagne glass and serve.
  • Eagles Nest*
    1 ½ oz. Grey Goose
    ½ oz. Triple Sec
    3 oz. Margarita Mix
    *(COCKTAILRIGHT by BARTENDER® Magazine)

    Combine ingredients. Shake and pour over ice in an old-fashioned glass.  Top off with Myers’s Original Dark Rum. Garnish with lime wedge.

    Clyde “CC” Cameron
    Tacoma, WA

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