Bartender Cocktails

  • 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
  • Golden Cinnamon Grahams
    3 parts RumChata
    1 Part Goldschlager

    Shake with ice and strain into shot glass.
  • 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.
  • Tito’s Greyhound
    1 1/2 oz Tito's Handmade Vodka
    4 oz fresh grapefruit juice
    1 rosemary sprig

    Just add Tito's Handmade Vodka and fresh grapefruit to a rocks glass with ice.

    Stir and garnish with a rosemary sprig.

    Pro-Tip: Make your Tito's Greyhound into a Salty Dog and use a glass with a salted rim.
  • Side Car
    1 3/4 oz. Cognac
    2/3 oz. Triple Sec
    2/3 oz. Lemon juice

    Pour all ingredients into cocktail shaker filled with ice. Shake well and strain into cocktail glass.
  • Caribbean Mule
    Bundaberg Ginger Beer
    1 1/2 oz. Caribbean Rum
    1/2 oz. lime juice
    1/3 oz. sugar syrup

    Muddle ginger and combine ingredients in a shaker, shake and strain into a copper mug. Top with Bundaberg Ginger Beer.
  • The Satchmo
    1.5 oz. Johnny Drum Bourbon
    0.5 oz.  Canton ginger Liqueur
    1 oz.    Peach Nectar
    0.5 oz. Jasmine Tea
    5 pieces Nectarine
    5 leaves Basil

    Muddle basil and nectarine with all ingredients.
    Double strain into rocks glass with one large cube and raw sugar rim.
    Garnish with slice of nectarine


    Stephen Starr
    Steak 954
    Fort Lauderdale, FL
  • Ruby Sangría
    1 (750-ml) bottle your favorite red wine
    1/2 cup brandy
    1/2 cup orange liqueur
    1/2 cup orange juice
    1/4 cup granulated sugar
    2 cups orange wedges
    2 cups red apple wedges
    2 cups green apple wedges
    2 cups seedless green grapes

    Combine the wine, brandy, orange liqueur, orange juice, and sugar in a large 4-quart container or punch bowl and stir until the sugar has dissolved. Add all of the fruit and stir to combine. Refrigerate until chilled and the flavors have melded, about 2 to 3 hours.
  • Strawberry Rhubarb Sangria
    Disaronno 1 oz
  • Black Horseshoe
    1 ¼ oz. Herradura Reposado Tequila
    ¾ oz. Kahlua
    1 oz. cola

    Add all ingredients in shaker with ice. Shake well to mix. Strain into shot glass.

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