A-Drinks beginning with an A

1 pint Dark Rum
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

1 pint Vodka
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

1 bottle vodka
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

1 bottle vodka
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

cientific American
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

3/4 cup water2 teaspoons ginger root chopped2 cups guava juice1 1/2 tablespoons lemon juice1 1/2 cups pineapple finely chopped1 cup sugar3-4 cups pineapple juice Add 1/4 cup water to ginger root. Boil 3 minutes. Strain. Add the liquid to the guava lemon and pineapple juices. Make a syrup of sugar and remaining water. Cool. Combine with juices and pineapple. Chill thoroughly.

Amaretto Liqueur

1 cup granulated sugar 1 cup brandy

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 water
Combine 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

1 46 oz. can guava juice1 small can pineapple juice1 oz. grenadine6 oz. - 8 oz. coconut liqueurmix in large pitcheradd Bacardi Black Rum to tastetop with grated nutmeg

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

3 Tbsp. dried chopped angelica root1 Tbsp. chopped almonds1 allspice berrycracked1 one-inch piece of cinnamon stickbroken3-6 anise or fennel seedscrushed1/8 tsp. powdered coriander seed1 Tbsp. chopped fresh marjoram leaves or 1 tsp. dried1.5 cups vodka1/2 cup granulated sugar1/4 cup water1 drop each yellow and green food color(optional)
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

4 qts apple cider1 cup brown sugar (packed)hulled1 can (6 oz.) frozen lemonadechopped1 can (6 oz.) frozen orange juice6 whole cloves (or 1/2 tsp ground)6 whole all spice ( as above)1 tsp. ground nutmeg3 cinnamon sticks
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

1 part vodka1 part apple juice (a little less)cinnomon powdera small glass (~6oz)
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

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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

Makes 25-30 cups)
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

Makes 25-30 cups)
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.