Bartender Cocktails

  • Daiquiri
    1 1/2 oz. light rum
    1/2 oz. simple syrup
    3/4 oz. lime juice

    Pour all ingredients into shaker with ice. Shake well. Strain in chilled cocktail glass. Or blend and serve.
  • Black Yak
    1 oz. Twenty Grand
    1 oz. Kahlua® coffee liqueur

    Fill a shot glass half Twenty Grand, half Kahlua.
  • 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.
  • 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.
  • Blue Moon Passion
    Dash Grenadine
    Fill glass with Ice
    1 1/2 oz. Malibu Passion Fruit Rum
    Top off with Faygo Blue Moon Mist


    Cristina Linder
    Lightning & Thunders Custar Tavern
    Custar, OH
  • Ale Sangria
    2 bottles Hoegaarden white ale
    1 bottle raspberry wine
    6 oz. Lillet Blanc
    6 oz. raspberries (about 1 cup)
    1/2 medium orange, thinly sliced
    Combine ingredients in a pitcher with ice. Stir and pour into chilled glasses.
  • Redneck Mother
    Pabst Blue Ribbon
    Ginger Beer
    1 oz. Ruby Red Grapefruit juice
    .75 oz. Sloe Gin

    Combine sloe gin and grapefruit juice to the bottom of a mason jar. Fill the remaining portion of the jar halfway with Pabst and top with ginger beer.
  • Ginger Rogers
    Blue Coat Gin
    Rhubarb Bitters
    Sparkling Rose


    Village Whiskey
    Atlantic City, NJ
  • Tito's Gimlet
    1 1/2 oz Tito's Handmade Vodka
    1 oz fresh squeezed lime juice
    1 oz simple syrup
    1 lime slice

    Add all ingredients to a shaker with ice.

    Shake well and strain into a chilled martini glass.

    Garnish with a lime slice.
  • Pina Colada Pudding Shots
    1 box of instant vanilla pudding
    1/2 cup Coco Lopez® Real Cream of Coconut
    1/2 cup Bacardi Pineapple Fusion
    1 cup of milk
    1 tub of Cool Whip
    *Optional garnish: maraschino cherry

    In a large bowl empty pudding mix, add milk and stir until smooth. Add Coco Lopez & Bacardi, stir for 1 minute. Gently fold in one container of Cool Whip. Divide into small soufflé cups and store in the freezer until they set. Makes 25-30

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