Sunday, August 06, 2006

COCKTAIL



Air Cleaner

40 ml white rum (Havana Club 3 aÒos)
20 ml raspberry liqueur
6 fresh blackberries
1 slice of orange

non (or low) alcohol apple cider

Muddle the blackberries and orange slice in a highball glass
while adding the liquids.

Add crushed ice and decorate with a slice of lemon, a feather of pineapple
leaves and cherries.

Absolut Trouble

40 ml Absolut Citron, lemon infuced vodka
20 ml Grand Marnier
60-80 ml orange juice
1 dash grenadine

Shake with ice in a cocktail shaker.

Strain into a rocks glass.



Absolut Equestrienne

1 oz Absolut Citron (or other lemon flavoured vodka)
1 oz Pisang Ambon
2 dashes lime juice

dry apple cider to fill with



Absolut Green Wedding

40 ml Absolut vodka
20 ml Midori melon liqueur
1 dash Roses Lime

champagne

Build in layers in the above order in a champagne flute.

Decorate with 5-6 leaves lemon balm.




Absolut Candy Punch

40 ml Absolut Mandrin (tangerine infused vodka)
20 ml Bailey's
2 dashes of arrak
1 dash grenadine

milk to fill

Shake all ingredients except the grenadine with ice in a cocktail shaker.

Strain into a highball glass.

Last of all, add a dash of grenadine.

Serve with two straws and a carambola starfruit.



Absolut Blue Souvenir

20 ml Absolut Vodka
20 ml Gold Strike liqueur
20 ml blue curaÁao

champagne

Serve in a champagne flute

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