Madras
1 1/2 oz. vodka
half fill with cranberry juice
half fill with orange juice
stir in highball glass
Mai Tai
2 oz. light rum
2 oz. sour mix
1/2 oz. orgeat almond syrup
1 oz. curacao orange liqueur
dash of Rose's
splash of grenadine
shake, strain into exotic
glass. Serve with a straw.
Maiden's Prayer
1 1/2 oz. gin
1/2 oz. triple sec
1 oz. lemon juice
cocktail glass
Major Bailey
Muddle 1 tsp. confectioners sugar, 4 dashes fresh lime juice and
6 mint leaves in a tall goblet. Fill with shaved ice, then add
1 jigger of gin. Stir until the glass is frosted.
Mandeville
1 1/2 oz. light rum
1 oz. dark rum
dash of galliano
dash of Rose's
dash of coke
dash of grenadine
shake, strain into lowball glass
Manhandler
1 part Vodka
1 part Jack Daniels
1 part Southern Comfort
1 part Sloe Gin
Stir. Serve in a highball glass.
Manhasset
1 1/2 oz. blended whiskey
1/2 oz. dry vermouth
1/2 oz. sweet vermouth
dash of Rose's
shake, strain into cocktail glass
Manhattan
3 oz. rye whiskey or bourbon
sweet and dry vermouth:
regular 3/4 oz., 0 oz.
dry 0 oz., 3/4 oz.
perfect 1/2 oz., 1/2 oz.
Stir, strain into cocktail glass.
Cherry and/or orange slice.
Margarita - Frozen #1
2 parts tequila
1 part triple sec
4 parts sour mix
dash of Rose's
Blend. Serve in exotic glass.
Optional salted rim. Big lime
wedge. Straw.
Margarita - Pink Cadillac
2 parts lime juice, 1 part cranberry juice, 1 part sugar,
2 parts tequila, 1 part triple sec.
Margarita - Strawberry
2 parts tequila
1 part triple sec
4 parts sour mix
1/2 cup fresh strawberries
Blend, serve in exotic glass.
Straw.
Margarita - World's Best
2 parts Herradura Gold
1 part Cointreau
1 part freshly-squeezed Lime Juice
Shaken, not stirred!
Margarita #1
3 parts tequila, 3 parts lime juice and 1 part orange liquer. Put
everything in a strong blender with roughly an equal amount of ice and
liquify. If your blender can't crush ice, add some water and put the
mixture in the freezer, stirring occasionally until slushy. Or, just
serve on the rocks.
Original Margarita:
3 parts tequila, 2 parts Cointreau, and 1 part fresh LEMON juice.
Making salted glasses:
Get some Kosher salt. Pour out a ring of salt on a cutting board; make
it bigger in diameter than your glasses by a bit, and maybe 1/4 inch
deep. Moisten the rim of your glass using a lime wedge. Moisten a
sponge. Press the rim of the glass into the sponge and rotate; this will
moisten the top 1/4 inch of the glass uniformly). Dip the glass in the
salt, rotating gently to uniformly cover the rim with salt. Carefully
set the glass down, and let it dry for at least 2 minutes. Then pour the
drink carefully into the center of the glass.
Margarita #2
In a blender mix:
1 can limeade (frozen)
3/4 - 1 can full of tequila
1/2 bottle of a DARK beer
Some Rose's lime juice to taste
Blend it all together, ignore the color.
Put in mug with salt rim and serve.
Margarita #3
1 large lime (hand squeezed to release oil of peel)
1/2 oz simple syrup (equal parts, sugar dissolved in hot water)
1+1/2 oz. Tequila (Heradura is good)
3/4 oz. Triple sec (Cointreau is best)
In shaker filled with hard ice squeeze lime. Add simple syrup. Add
Tequila. Add triple sec. Or, for a warmer, more full taste, substitute
Grand Marnier. Shake briskly to chill the mixture and strain into a
chilled cocktail shell that has been lightly rimmed with grained salt
(Kosher) Moisten the rim with fresh lime when salting). Add a squeeze of
fresh lime and enjoy.
Margarita #4
1 Blender full of Ice
1 can limeade mix (Kroger is best)
1 Can Jose Cuervo Gold tequilla
Blend. Serve in salt-rimmed glass.
Margarita #5
1. Fill shaker with broken cubed ice.
2. Squeeze TWO fresh lime wedges into shaker.
3. Add 2 oz. Cuervo 1800.
4. Add 1/2 oz. of Jose Cuervo White
5. Add 1-1/4 oz. of Roses Lime Juice
6. Add 1/2 oz. of Bols Triple Sec
7. Add "a splash" of Bols Orange Curaco
8. Cover shaker tightly! Shake vigorously.
9. Flip shaker in midair twice (three times if you're a pro).
10. Rim glass with Lime Peel (outside only!). Salt rim (outside only).
Add fresh ice.
11. Strain mixture over ice.
12. Squeeze in 1 lime wedge and toss rind over left shoulder.
Margarita #6
1/2 pineapple
1/4 bottle Hansen's Natural Pinapple-Coconut juice
Meyer's Rum (or other tasty DARK rum)
Ice
Core and cut the pinapple into large chunks. Fill a blender a little
more than 1/2 full with ice. Pour in juice and rum (I reccomend making
these strong). Add pinapple. Blend until smooth.
Martini
3 oz Beefeaters gin
1 oz dry French vermouth
Lemon peel
Put the gin in the freezer and the vermouth in the fridge overnight.
Also chill the shaker and frost the glasses. (Stemmed martini glasses
by strong preference!)
Combine gin, vermouth and several ice cubes in the shaker. Add lemon
peel, twisting so that the lemon oils are released into the drink.
Shake vigorously and strain into glasses. Garnish with additional lemon
twists, rubbing them around the rim of the glasses first. 2 servings.
Martini - Standard
3 oz. gin
dry vermouth:
regular 3/4 oz.
dry 1/2 oz.
extra dry 1/4 oz.
in 'n' out swirl
Stir. Strain into cocktail
glass. Optional: an olive.
Martini Esoterica
2/3 - 4/5 Dry Gin
1/3 - 1/5 French Vermouth
Add Pernod to taste (1/2 tsp) shake with ice, strain and serve.
Mead
1 1/2 oz. Irish Mist
beer
serve in beer mug
Mellon Daquiri
Half a cantoulope, cut up.
1.5 oz white rum.
1 oz midori (or less)
sugar to taste. (more required than the previous drink)
Blend with very cold ice, garnish with one of those cheezy umbrellas.
Mellow Yellow
1 part Southern Comfort
1 part Galliano
Serve in lowball glass.
Melon Cocktail
1 1/2 oz. gin
3/4 oz. melon liqueur
1/2 oz. triple sec
1/2 oz. lemon juice
mix with cracked ice
strain into a chilled cocktail
glass
Melon Fever
2 oz. melon liqueur
1/2 oz. triple sec
2 oz. cream
serve in lowball glass
Melon Patch
1 oz. melon liqueur
1/2 oz. triple sec
1/2 oz. vodka
stir in highball glass
fill with club soda
orange slice
Melonball
1 oz. vodka
1/2 oz. melon liqueur
fill with orange juice
stir in highball glass
Merry Bloody Forest
Equal parts: Raspberry Kool-Aid, orange juice, vodka
In tall glass add Oj and vodka. Mix well. Add Kool-Aid. Drink.
Mexican Grasshopper
2 oz. green creme de menthe
2 oz. Kahlua
2 oz. light cream
shake, strain into highball glass
Mexicola
1 1/2 oz. tequila
dash of Rose's (or juice 1 lime)
fill with coke
Serve in highball glass with ice.
Miami Beach
1-1/2 oz scotch
1-1/2 oz dry vermouth
1 oz grapefruit juice
Combine over ice, stir, strain into glass.
Miami Cocktail
1 1/2 oz. light rum
1/2 oz. white creme de menthe
dash of Rose's
shake, strain into cocktail glass
Miami Meloni
1 oz. melon liqueur
1 oz. light rum
1 oz. cream
mix with cracked ice
strain into chilled cocktail glass
Midori Cocktail
3/4 fill with champagne
1/4 fill with midori
serve in champagne glass
Midori Colada
1 part light rum
2 parts midori
2 parts cream of coconut
4 parts pineapple juice
blend, serve in exotic glass
straw
Midori Sour
3 oz. melon liqueur
1 1/2 oz. sweet and sour mix
stir well, serve in lowball glass
Mimosa
half-fill with champagne
half-fill with orange juice
serve in champagne glass
Mint Chip
1 part Peppermint Schnapps
1 part Kahlua
Serve in lowball glass.
Mint Chocolate Chip Ice Cream
1 shot vodka
1/2 shot creme de cacao (white rather than the dark stuff)
1/2 shot Rumpleminze schnapps
1/4 shot creme de menthe (white rather than the stuff with green dye)
1/2 shot Bailey's Irish Creme (provides body)
1/4 shot Kahlua (helps with the texture)
ice (for texture to suit)
blend in a blender until very fine. Drink/eat as quickly as your sinus
will permit (it chills that part of your forehead that cannot handle
too-cold drinks).
Kentucky Mint Julep
Chill silver mugs or goblets or heavy cut-crystal tumblers on ice in the
freezer. Dissolve sugar (allow 1 lump per glass) in a little water.
Fill each mug with finely crushed ice, add enough bourbon to cover the
ice, and stir until the outside of the mug is heavily frosted. Then stir
in the sugar syrup to taste. Tuck 5 or 6 sprigs of fresh mint into the
ice so they protrude above the rim. Use a straw or just bury your nose
in the fresh mint.
Georgia Mint Julep
Substitute equal amounts of cognac and peach brandy for the bourbon.
Louisiana Mint Julep
Substitute rum for bourbon.
Mission Accomplished
2 oz. vodka
1 oz. triple sec
splash of Rose's
splash of grenadine
shake, strain into lowball glass
Mississippi Mud
1 1/2 oz. Southern Comfort
1 1/2 oz. kahlua
2 scoops vanilla ice cream
blend, serve in soda glass
straw
Mocha Brandy
1 cup milk
3 heaping tsp Nestle Quik
1/4 cup strong coffee
1 1/2 oz (jigger) brandy
sugar
whipped cream
Heat milk and stir in Quik. Combine hot chocolate, coffee and brandy.
Stir in desired sugar and top with whipped cream.
Mocha Mint
3/4 oz. coffee brandy
3/4 oz. white creme de cacao
3/4 oz. white creme de menthe
shake, strain into lowball glass
Molotiv Cocktails
1 qt. vanilla icecream
2 cups double strength coffee
1 qt. vodka
1/2 oz. Bicardi's 151 rum (ignite it on top)
Mix ingredients in blender (must to in at least two batches to fit all
ingredients). Sprinkle top of each portion with a little ground
cinnamon or nutmeg.
Monte Carlo Imperial
1 1/2 oz. gin
1/2 oz. white creme de menthe
dash of lemon juice
fill with champagne
serve in highball glass
More Sunshine
2/3 oz. gin
2/3 oz. cassis (black currant liqueur)
Fill with orange juice Stir.
Morro
1 oz. gin
1/2 oz. dark rum
1 tablespoon pineapple juice
1 tablespoon lime juice
1/2 teaspoon powdered sugar
sugar-rimmed old-fashioned glass
Moscow Mule
1 shot vodka
Juice od halk a lime
Ginger Beer
Add enough Ginger Beer (or Ale) to the vodka and Lime Juice to
make 10 oz. Serve over ice.
Mother-In-Law
1/2 bitters
1/2 stout
Fill glass as you would a Black & Tan.
Mount Fuji
2 oz Sake
2 oz Sweet and Sour Mix
1/2 oz. Triple Sec
Fill blender 1/3 with ice and blend. Pour into a stemmed bowl glass and
garnish with lemon slice and cherry.
Ms. Jazz Razz-a-ma-Tazz Special
Best quality vanilla ice cream (Haagen Daz)
Vodka
Chambord
Ice (crushed is best)
Place a few scoops of the vanilla ice cream into the blender along with a
couple of "gluggs" of vodka and a couple of "gluggs" of Chambord. Whir
until smooth. Add a handful of ice. and blend until thick. Serve in a
soda fountain glass with a straw (optional: add 1/4 cup black
raspberries)
Mud Slide
2 oz. vodka
2 oz. kahlua
2 oz. Bailey's Irish Cream
shake, strain into highball glass
Muppet (also known as a Popper)
4 oz. Tequila
1 1/2 oz. 7-up
Serve in highball glass.
