C-Drinks beginning with an "C"
Ceasar Cocktail
Ceasar Cocktail
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
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
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
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.
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
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)
dash Regnier on the whipped cream. (optional)
Cafe D'Olla
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!
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
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
Cafe French
1/2 oz. triple sec1/2 oz. amaretto1/4 oz. Baileys Irish Cream5 oz. hot coffeeServe in mug.
Cafe Istanbul
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
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
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.
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
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
Catalina Tounge Tickler
fill 2/3rds of highball glass with pineapple pieces1/3 oz. grenadinefill with pineapple flavored wine
California Lemonade
California Lemonade
2 oz. blended whiskey2 oz. sour mixdash of grenadine
shakestrain into highball glass
shakestrain into highball glass
California Root Beer
California Root Beer
1 oz. kahlua1 oz. galliano2 oz. club soda1 oz. cokeoptional splash of beer
serve in highball glass
serve in highball glass
Calvin's Trip
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.
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
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.
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
Cape Codder
1 1/2 oz. vodkafill with cranberry juice
stir in highball glass
stir in highball glass
Capital Punishment
Capital Punishment
1 1/2 oz. Jack Daniels
1 1/2 oz. Amaretto
Serve in lowball glass.
Cappuchino Sausalito
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
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
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.
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
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
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.
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.