Bartender Cocktails

  • Gingerbread Man
    1 oz. Bailey’s Irish Cream
    ½ oz. butterscotch schnapps
    ½ oz. Goldschlager cinnamon schnapps
    Combine ingredients, shake, strain, & pour into shot glass.
  • Tom Collins
    2 oz. gin
    1 oz. lemon juice
    1 tsp. superfine sugar
    3 oz. club soda

    In a shaker with ice, combine the gin, lemon juice, and sugar. Shake well. Strain into a collins glass with ice. Top with club soda. Stir and garnish with a cherry and the orange slice.
  • 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.
  • Conchy Joe Momma
    1 oz. Conch Republic Dark Rum
    1/2 oz. light rum
    1/2 oz. Malibu coconut
    Mix with equal parts pineapple juice and orange juice, splash of grenadine

    Joe Cortner
    Conch Flyer
    Key West, FL
  • Autumn Dream
    1 oz. Pinnacle Pumpkin Pie Vodka
    ½ oz. Rum Chata
    1/3 oz. Godiva Chocolate Liqueur
    splash heavy cream
    ½ scoop each vanilla & chocolate ice cream

    Combine all ingredients in a blender with ice. Pour into a hurricane glass. Garnish with shaved chocolate and sprinkle nutmeg.

     

    Chrissy Lopez
    Cianfano’s
    Elizabeth, N.J.
  • Pendleton Sagebrush
    3 parts Pendleton Whisky
    1 part   triple sec
    1 part   fresh squeezed oj
    1 part   fresh squeezed limejuice
    Top off with ginger ale

    Muddle sage leaf with orange slice in glass; add liquids; pour into old-fashioned glass; garnish with an orange slice and a sage leaf.

     

    Caitlin Vargas
  • Rotatoria
    1.5 oz. Cognac
    .25 oz. lillet rose
    .25 oz. cointreau
    .5 oz. fresh lemon juice
    .75 oz. simple syrup
    .75 oz. cranberry puree
    4 dashes absinthe

    Served up in a cocktail glass/coupe with a lemon wheel

    Daniel Barnes
    Ghibellina
    Arlington, Washington DC
  • 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.
  • Diesel
    ½ pint lager or stout
    ½ pint hard cider
    dash black currant syrup

    Pour the cider first, then the beer, into a pint glass, and top with syrup.
  • Whiskey Sour
    1 1/2 oz. whiskey
    1 ½ oz. lemon juice
    3/4 oz. sugar or simple syrup

    Serve straight up or over ice. Combine ingredients and garnish with a maraschino cherry and orange slice.

Sign In

Reset Your Password

Email Newsletter

You must be 21 years old to visit this site.

Please verify your age

- -