C-Drinks beginning with an "C"

Tabasco Pepper Sauce
Worcestershire Sauce
1 part Vodka
4 parts Clamato Cocktail
Rim glass with celery salt.
Over ice add one dash of Tabasco pepper sauce
two dashes Worcestershire sauce
salt and pepper to taste.
Add Vodka and Clamato Cocktail
and garnish with a slice of lime.

Cafe Amaretto

1/2 oz. amaretto
1/2 oz kahlua
1 cup hot coffee
whipped cream

Pour liqueurs into coffee and top with whipped cream. Serve in mug.

Cafe Antrim

1 oz. Old Bushmills Irish whiskey
1 teaspoon cognac
1/2 teaspoon superfine sugar
Hot black coffee
1/4 slice orange

Shake whiskey, cognac, and sugar briskly in shaker to dissolve sugar.

Pour into demitasse cup or old
fashioned glass. Fill with coffee; stir. Garnish with orange.

CafeBrutlot

A distinctive version from Brennan's; a New Orleans restaurant.4-in. cinnamon stick
8-10 whole cloves
Peel of 2 oranges in thin slivers
Peel of 2 lemons in thin slivers
6 lumps sugar
8 oz. brandy warmed
2 oz. curacao warmed
1 quart strong black coffeeCombine spices, peels and sugar in brulol or 2-quart chafing-dish
pan; mash with ladle. Add brandy and curacao; stir;
ignite with long match. Ladle flaming spirits back and forth from pan to bowl creating the effect of a column of fire.
When sugar is dissolved gradually add hot coffee stirring until flames burn out. Strain into brulot or demitasse cups.

Cafe Carribbean

3/4 oz. Amaretto3/4 oz. Rum4 oz. Coffee1 tspn. sugar \ can substitute one large scoop of good iceWhipped Cream / cream a la Haagen-Dazs/Ben & Jerry's (tryusing different chocolate/vanilla flavours)
dash Regnier on the whipped cream. (optional)

Cafe D'Olla

2/3 cup *coarsely* ground dark but not super dark roast coffee(called Vienna roast at my favorite shop)1 quart water1/3 to 1/2 cup dark brown sugar1 teaspoon molasses1 cinamon sticka few anise seeds (optional)
Put sugarmolassesand spices into water and slowly bring toa boil. Stir in coffeeand return to boiling. Remove from heatandlet steep covered for five minutes. Pour through strainer. Drink!

Cafe Diable

2 Tbsp sugar5 oz dark rum or brandy2 orange twists10 whole cloves2 1" cinnamon sticks5 cups stronghot coffee
Place all ingredients except the coffee in a chafing dish. Heat gently
stirring constantly.Ignite and allow to burn for 1 minute.Slowly add coffee.Ladle into cupsremove the spices.Makes 4-6 servings.

Cafe French

1/2 oz. triple sec1/2 oz. amaretto1/4 oz. Baileys Irish Cream5 oz. hot coffeeServe in mug.

Cafe Istanbul

A combination of Ethiopean Harrar and Tanzanian Peaberrycoffees are often used for this kind of brew - also knownas Turkish Coffee.
1 3/4 cup cold water1/4 cup superfine sugar3 tablespoons pulverized dark-roast coffee
Measure water into copper or brass-and-tin ibrik or saucepan.Add sugar and bring to boil. Stir in coffee; bring to boil.Allow the beverage to boil up to 3 more timesremoving fromheat each time. Sprinkle with a few drops of cold water.Serve in demitasse cups.

Cafe Royale

1 sugar cube

brandy

hot coffee

Put sugar cube

well soaked in brandy

in a spoon and ignite; when flame

is out

drop into coffee

Cafe Royale #2

1 lemon wedge1 Tbsp brandysugarcoffeewhipped creamglass or mug
Rub lemon around the rim of the glassthen dip into a dish of sugar.In front of and alcohol burner or sternorotate the glass over the flameto carmelize the sugar. Place spoon on glass to prevent cracking.Warm brandy in a pan or a chafing dish. Pour into glass and ignite.
Pour in hot coffeeleaving about 1 1/2".Add whipped creamlevel to the top of the glass.

Caipirinha

2 limes (halved) Cut lime in halfput in small glass.2 Tbs. sugar (heaping) Grind sugar into limes. Add cachaca.2-3 oz. Cachaca Cover. Shake. Add ice. If vodka iscrushed ice added its a Caipiroska. Tequila willgive a Caipiruka.

Catalina Tounge Tickler

fill 2/3rds of highball glass with pineapple pieces1/3 oz. grenadinefill with pineapple flavored wine

California Lemonade

2 oz. blended whiskey2 oz. sour mixdash of grenadine
shakestrain into highball glass

California Root Beer

1 oz. kahlua1 oz. galliano2 oz. club soda1 oz. cokeoptional splash of beer
serve in highball glass

Calvin's Trip

1 part Triple Sec1 part Calvados2 parts Cointreau
Mixput in glassesput in a lemon wedge and warm up.
To serveignite and sprinkle ground cinammon overflames. Add a very small amount of cinammon afteryou extinquish the flame.

Compton Place Cafe Sonia

Heavey creamchilledVanilla extract3/4 oz. Metaxa 7-Star1/2 oz. amaretto1/2 oz. Tia MariaHot black coffeeSugarif desired
Lightly beat cream with few drops vanilla. Reserve. Towarmed 7-oz. mugadd Metaxaamarettoand Tia Maria.Pour in coffee. Taste for sweetness; add sugar if desired.Top with beaten cream.

Cape Codder

1 1/2 oz. vodkafill with cranberry juice
stir in highball glass

Capital Punishment

1 1/2 oz. Jack Daniels

1 1/2 oz. Amaretto

Serve in lowball glass.

Cappuchino Sausalito

1/2 oz. amaretto

1/2 oz. kahlua

1/2 cup hot coffee

1/2 cup hot chocolate

whip cream

serve in coffee mug

Capri

2 oz. banana liqueur

2 oz. white creme de cacao Shake. Strain into a

See Banana Banshee 2 oz. light cream highball glass.

Caaribbean Orange Liquer

Makes 1 quart
3 large oranges3 cups vodka1 1/3 cups superfine granulated sugar
Pare very thinly the bright-colored rind from the oranges (no white).Blot the peel on paper towels to remove any excess oil. Put peel in a4 cup screw-top jar. Add 2 cups vodka. Close jar. Store in a cool
dark place for 2 days or until the vodka has absorbed the flavor.Remove peel and add remaining vodka. Close jar and add remaining cupof vodka. Close the jar and store in a cool dark place at least 1month to age. or 2hrs in a sousvide at 135 deg F / 57.2 C.

Capri

2 oz. banana liqueur

2 oz. white creme de cacao Shake. Strain into a

See Banana Banshee 2 oz. light cream highball glass.

Caaribbean Orange Liquer

Makes 1 quart
3 large oranges3 cups vodka1 1/3 cups superfine granulated sugar
Pare very thinly the bright-colored rind from the oranges (no white).Blot the peel on paper towels to remove any excess oil. Put peel in a4 cup screw-top jar. Add 2 cups vodka. Close jar. Store in a cool
dark place for 2 days or until the vodka has absorbed the flavor.Remove peel and add remaining vodka. Close jar and add remaining cupof vodka. Close the jar and store in a cool dark place at least 1month to age. or 2hrs in a sousvide at 135 deg F / 57.2 C.