A-Drinks beginning with an A
A Sample
1 oz grain alcohol
1 oz yellow Gatorade
Combine in a lowball glass
no ice.
A1 Pick me up
1 pound Rock Candy
1 dozen Eggs
1 dozen lemons
Squeeze the juice from al the lemons into a crock pot. Break eggs
add them to the lemon juice
with the shells included. Cover with damp cloth.
let it sit for a few days until the egg shells dissolve. Strain through cheese cloth into another pot
Boil rum rock candy and a quart of water in a saucepan until smooth. Combine with egg mixture and bottle.
ABC
1 part Amaretto
1 part Bailey's
1 part Cointreau
Serve in a lowball glass.
Abbott's Dream
2 parts Bailey's Irish Cream
1 part Frangelico
1/2 banana
1/2 part cream
Add to crushed ice in blender. Serve in highball glass.
Abortion
1 part Sambuka (anisette)
1 part Bailey's Irish Cream
A few drops of Grenadine
Layer: Sambuka
Bailey's. Add grenadine so it flows through lower layers.
Absinthe 1
2t crumbled wormwood
2t crumbled anise seed
1/2 t fennel seed
4 cardamom pods
1/2 t ground corriander
2 t chopped angelica root
Steep wormwood in vodka for 48 hours.
Remove add the rest & steep for 1 week. age.
Absinthe 2
50 g sugar
1 vial pure anise extract
1 small handful chopped licorice root
1 twig wormwoodMix together and let sit a few days. Strain through a coffee filter. To
serve mix 1 part absinthe to 4 parts water
add ice. Enjoy!
Absinthe 3
50 g sugar
1 vial pure anise extract
1 small handful chopped licorice root
1 twig wormwoodMix together and let sit a few days. Strain through a coffee filter. To
serve mix 1 part absinthe to 4 parts water
add ice. Enjoy!
Absinthe-Commercial recipe
June 1989. It gives a commercial recipe for the preparation of absinthe using steam distillation:2.5 kg dried wormwood
5 kg anise
5 kg fennel
95 l ethanol 85%Mix above ingredients and steep 12 hours. Then add 45 l waterHeatand collect 95 l of distillate.
Set aside 55 l
To the other 40 l of distillate add
1 kg Roman wormwood }
1 kg hyssop }all dried finely divided 0.5 kg lemon balm }Extract the above (with heat) and siphon off liquor filter and recombine with remaining 55 l. Dilute the result to yield 74% ethanol - about 100 l.Thus this liqueur is made with part distilled and part doubly distilled extract of wormwood. A much more powerful dose than a simple infusion.
Acapulco
1 1/2 oz. tequila
1/2 oz. triple sec
1/2 oz. light rum
1 oz. sour mix
splash of Rose's
shake
strain into lowball glass
garnish with lime wedge
Affinity
3/4 oz dry vermouth
3/4 oz sweet vermouth
1-1/2 oz scotch
2 dashes Angostura bitters
Combine over ice
stir
strain into glass and garnish with strip of
lemon or orange peal and cherry.
After Midnight
2 teaspoons of instant coffee
2 teaspoons of instant cacoa
1 glass of cold milk.
dash of cream
Add coffee and cacoa to milk.
Add cream to smoothen.
A bit of Jamacian rum is optional.
After Burner
a shot of half vodka
half tabasco sauce.
No kidding.
And a shot of vodka as a chaser.
Agent Orange
1 part Southern Comfort
1 part Bailey's
Serve in lowball glass.
Alabama Slammer #1
1/2 oz. Southern Comfort
1/2 oz. triple sec
1/2 oz. sloe gin
1/2 oz. galliano
splash of orange juice
shake
strain into lowball glass
Alabama Slammer #2
1 oz. Southern Comfort
1/2 oz. Orange juice
1/2 oz. sloe gin
shake
strain into lowball glass
Alexander
2 oz. liquor or liqueur
2 oz. white or dark creme de cacao
2 oz. light cream
shake
strain into highball glass
Alonquin
In a shaker half-filled with ice cubes
1.5 oz. blended whiskey combine all ingredients. Shake well.
1.0 oz. pineapple juice
Strain into a cocktail glass.
0.5 oz. dry vermouth
Almeira
1-1/2 ounces rum
1 ounce brandy or Kahlua
1 ounce coffee
1 egg white
Blend the ingredients with ice cubes. Strain into a glass.
Almond Delight
1/2 oz. Sambuka
1 oz. Amaretto (or 3 oz.)
Serve in lowball glass.
Almond Joy
1 oz. Amaretto (or 3 oz.)
1/2 oz. Cream de Cacao
dash of cream
Serve in lowball glass
Aloha Fruit Punch
Amaretto Liqueur
3/4 cup water 3 drops yellow food coloring
2 dried apricot halves 6 drops red food coloring1 Tbsp. almond extract 2 drops blue food coloring1/2 cup pure grain alcohol and 1/2 tsp. glycerine1/2 cup waterCombine sugar and 3/4 cup water in a small saucepan. Bring to a boil
stirring constantly. Reduce heat and simmer until all sugar isdissolved. Remove from heat and cool.
In an aging containercombine apricot halvesalmond extractgrain alcohol with 1/2 cup waterand brandy. Stir in cooled sugar syrupmixture. Cap and let age for 2 days. Remove apricot halves. (Saveapricot halvescan be used for cooking). Add food coloring andglycerine. Stirrecap and continue aging for 1 to 2 months.
Re-bottle as desired. Liqueur is ready to serve but will continue toimprove with additional aging.
Variation: For a more prominant 'bitter almond' flavoradd 4 apricotnutssplit in halfto basic mixture. Leave in for 2 days to 2 weeksdepending upon depth of flavor desired. Remove and discard apricot nuts.Continue as directed.
Note: Apricot 'nuts' come from within the apricot pit. You may splitpits yourself or obtain them dried at a health food store.
Amaretto Sombrero
1 part amaretto
4 parts cream
Amaretto Sour
1 1/2 oz. amaretto
3 oz. sour mix
shake
strain into lowball glass
or serve straight in sour glass
garnish with cherry and orange slice
Amaretto Sour2
Amaretto
Absolut Vodka
Five Alive (or Orange Juice)
Lemon Juice
Sweet and Sour Mix
Seltzer
Vanila Flavour
An Everglade
1 oz grain alcohol
1 oz green Gatorade
Combine in a lowball glass with or without ice
Andorian milk
2 cl. Blue curacao
milk
Pour blue curacao in a glass and fill with milk.
Anejada Punch
Angel's lips
1 oz. Benedictine (or 3 oz )
1/2 oz. Bailey's ( 1.5 oz)
Aantifreeze
1 oz. banana liqueur
fill with orange juice
stir in lowball glass
Angelica Liquer
Combine all herbsnuts and spices with vodka in a 1 quart or largeraging container. Cap tightly and shake daily for 2 weeks. Strainthrough a fine muslin cloth or coffee filter; discarding solids. Cleanout aging container. Place liquid back in container.
Place sugar and water in saucepan and stir to combine over medium heat.When sugar is completely dissolvedset aside and let cool. When coolcombine with food coloring and add to liqueur liquid. Cap and allow toage and mellow in a cooldark place for one month.
Microwave Directions: This step may be done in the microwave oven usinga glass bowl. Microwave on HIGH for 1 to 1.5 minutesstirring every 30seconds.
Apache
1 part Kaluha 1 part Baileys 1 part Midori melon
Pour Kaluha into bottom of glass. Over the back of a spoon
add the Baileys.
add the Midori on top using the same method.
Apple Blossom
1.5 oz. Apple Schnapps
.5 oz. Cranberry juice
Serve in lowball glass
Apple Cider Punch
If you use the whole all spice andclovestie them in cheesecloth.Heat the mixture. Stircover andoccasionally. If you want analcoholic drinkrum would be nice.
Apple Blossom
31.5 oz. Apple Schnapps
.5 oz. Cranberry juice
Serve in lowball glass
Apple Jack
1/2 oz. Apple schnapps
1/2 oz. Jack Daniels
cinnamon powder
Serve in lowball glass.
Apple Pie
Pour vodka into the glassadd apple juicea dash of cinnomon on top.DO NOT MIX. Drink quickly.
Apricott Smoothie
1 6oz can of apricot nectar
2 jiggers light rum
1 jigger triple sec
Place holder
Aquarium Jell-o
1 goldfish bowl (new or well-cleaned)
4 envelopes Knox gelatin
Blue curacao
Purple endive
fennel leaves; anything with pretty foliage
Assorted Swedish gummi fish
1 large package red hots OR jelly beans OR other small
hard or
coated candy
Mix gelatin according to package directions
substituting curacao for
water in whatever ratio you prefer. Place the hard candies in the bowl.
When gelatin is cool but not yet setting up
pour it slowly into the
bowl and be careful not to disturb the candies or the color will run.
Cool until half-set then add foliage and fish
placing them with strands
of spaghetti. Refrigerate until serving-time.
Aquarius
1 1/2 oz. blended whiskey
1/2 oz. cherry brandy
1 oz. cranberry juice
shake
strain into lowball glass
Arcturian Sunrise
1 cl. blue curacao
1 cl. blackberry liqueur (Kroatzbeere)
0.5 cl. grenadine
dry white sparkling wine
Pour blue curacao
blackberry liqueur
and grenadine in a water glass
(250ml). Fill with sparkling wine. .
Artic_Freeze
2 oz chilled White Brandy
Straight over ice in a rocks glass.
Artillery Punch
1 qt Strong black tea1 qt Rye whiskey1 Bottle red wine (26oz)1 pt Jamaica rum1/2 pt Brandy1 Jigger Benedictine1 pt Orange juice1/2 pt Lemon juice
Combine all the ingredients in a large punch bowl with a block of ice.If found too drysugar syrup may be added. Decorate with twists oflemon peel.
Austrian Hussar
1/5 ounces European Apricot Brandy Lemon peel
Tonic water or Quinine
In an 8-oz. highball glass filled with ice add brandy. Fill with tonic water or quinine. Twist lemon peel over drink to release oils.
Garish with lemon peel..
Artillery Punch
1 qt Strong black tea1 qt Rye whiskey1 Bottle red wine (26oz)1 pt Jamaica rum1/2 pt Brandy1 Jigger Benedictine1 pt Orange juice1/2 pt Lemon juice
Combine all the ingredients in a large punch bowl with a block of ice.If found too drysugar syrup may be added. Decorate with twists oflemon peel.