Bartender Cocktails

  • Rasta in Japan
    Captain Morgan Jamaica Rum
    Midori Melon
    Monin Orgeat
    fresh mint
    fresh lime juice
    Combine ingredients, shake & strain over crushed ice.


    Ciprianoff Ciprianoff
    Barissimo Cocktail Bar
    Constanta, Romania
  • 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
  • Strawberry Rhubarb Mojito
    1 1/2 oz. Bacardi Limon
    3/4 oz. Rhuby rhubarb liqueur
    6 mint leaves
    2 slices lime
    1 strawberry
    1/2 oz. simple syrup

    Muddle mint, lime, strawberry and simple syrup in large glass. Add Rhuby and Bacardi, shake and pour.


    Sylvia Tzekas
    Sea Sea riders
    Dunedin, F.L.
  • Disapore
    2.5 oz. Bourbon
    2 oz. Drambuie
    1/2 oz. Succo lime
    1 oz. Miele


    Nicola Lorenzo
    Pescara, Italy
  • Beauty Elixir
    ¼ oz. Rose Wine
    1½ oz. Gin
    ½ oz. strawberry puree
    ¼ oz. lemon juice
    ¼ oz. simple syrup
    2 cucumber slices

    Muddle cucumber in a cocktail shaker. Add ice and remaining ingredients except wine. Shake and strain into a glass. Top with sparkling wine.
  • White Peach Sangría
    1 (750-ml) bottle Moscato d’Asti
    1 cup peach nectar
    3/4 cup peach liqueur
    1/2 cup freshly squeezed lemon juice
    2 white peaches, pitted and sliced
    1 lemon, cut into half wheels

    Combine all of the ingredients in a 2-quart pitcher or punch bowl and stir gently. Cover and refrigerate at least 4 hours. Serve over ice and garnish with fresh peach and lemon slices
  • Caribbean Moon
    12 oz. Blue Moon
    1 ½ oz. Malibu Rum
    Combine in a pint glass and serve.
  • Cosmopolitan
    1 1/3 oz. Vodka Citron
    1/2 oz. lime juice
    1 oz. cranberry juice
    1/2 oz. Cointreau

    Combine in a shaker with ice, shake and strain into a martini glass. Garnish with a lime wheel.
  • 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.
  • 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.

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