BEER BASED

Beer Buster

Ingredients:
• Chilled Beer
• 30 ml Vodka
• 10 drops of Tabasco

Method:
1. Shake the ingredients well with ice.
2. Strain into a beer mug. Stir.

Tip: Mix a drink in the proper order, which is usually: Ice, Alcohol, chiller
(e.g. juice or soda), any secondary ingredient.

Beer Punch

Ingredients:
• 3 Lemons
• 1 cup Sugar
• 1 cup Water
• 1 can light Beer
• Lemon slices, for garnish
• ½ cup chilled Grapefruit juice
• Maraschino cherry, for garnish

Method:
1. Using a vegetable peeler, remove the zest from lemons, leaving
behind the white pith, and set aside (reserve the peeled lemons).
2. In a saucepan over high heat, combine the sugar and water and bring
to a boil, stirring until the sugar has dissolved.
3. Add the lemon zest and remove from the heat. Cover and let stand for
10 minutes. Remove and discard the lemon zest from the mixture and
let it cool.
4. Juice the peeled lemons. Add the lemon juice and grapefruit juice to
the sugar mixture.
 5. Pour into a large serving pitcher and chill for at least 2 hours.
6. Just before serving, stir in the beer.
7. Garnish with the lemon slices and cherries and serve over ice

Tip: Handle glasses by the stem. You don't want to warm the glass after
you've chilled it or leave fingerprints.

Black and Tan

Ingredients:
• 1 part Stout
• 1 part Pale Ale

Method:
1. Fill stein half full with pale ale.
2. Next pour Guinness over a spoon slowly until glass is full.

Tip: When shaking a cocktail, a short, snappy action is recommended.

Beer Bloody Mary

Ingredients:
• Dash Tabasco
• 12 oz chilled Beer
• 12 oz Tomato juice
• Dash Worcestershire sauce

Method:
1. Combine all the ingredients.
2. Pour over ice in old-fashioned glasses.
3. Garnish with cilantro, and serve.

Tip: Glasses can be frosted by being chilled in the refrigerator or by letting

crushed ice sit in them for a short while.
Campari Beer

Ingredients:
• 1 bottle Lager
• 15 ml Campari

Method:
1. Use a 15 oz glass. Add Campari.
2. Fill with beer.

Tip: Sparkling wines and champagnes should be served thoroughly chilled.

Skip & Go Naked

Ingredients:
• 45 ml Gin
• 60 ml Sour Mix
• 120 ml Cold Beer
• 5 drops of Grenadine

Method:
1. Mix ingredients in highball glass.
2. Stir well.

Tip: Keep vodka in the freezer for best results.

The Bull

Ingredients:
• 10 Oz Beer
• 2½ Oz Sugar
• 2 Liters Soda
• 2 tbsps Lemon juice

Method:
1. Combine and stir.
 2. Add ice chunks before serving. Serve in a mug.

Tip: Mix a drink in the proper order, which is usually: Ice, Alcohol, filler (e.g.
juice or soda), any secondary ingredient.

Yard of Flannel

Ingredients:
• 4 Eggs
• 120 ml Rum
• 90 gms Sugar
• ½ tsp Nutmeg
• ½ tsp Cinnamon
• 1 litre Ale` or Beer

Method:
1. Warm ale or beer over low heat.
2. In a separate bowl mix the other ingredients and beat well.
3. Add ale or beer slowly to the mixture stirring constantly.
4. Pour into warmed mugs when mixture is creamy.

Tip: Keep vodka in the freezer for best results.

 BRANDY BASED

Between the Sheets

Ingredients:
• 2 oz Brandy
• 2 oz Light Rum
• 1½ oz Lemon Juice
• 1 oz Cointreau or Triple sec
• Twist of lemon or Lime peel

Method:
1. Shake ingredients with ice.
2. Strain into a cocktail glass. Slide in.

Tip: All alcoholic beverages are either fermented or distilled. Your

fermented beverages are beer and wine. Your distilled beverages are vodka,
whiskey, rum, liqueurs, etc.

Brandy Cuban

Ingredients:
• Ice cubes
• 150 ml Brandy
• Cola, to top up
• Juice of 2 Limes
• Lime slices, to decorate

Method:
1. Place some ice cubes in each of 4 tumblers and pour over the brandy
and lime juice.
2. Stir vigorously to mix.
3. Top up with cola and decorate each glass with a slice of lime.
4. Serve with a straw.

Tip: All alcoholic beverages are either fermented or distilled. Your

fermented beverages are beer and wine. Your distilled beverages are vodka,
whiskey, rum, liqueurs, etc.
Brandy Fix

Ingredients:
• 1 tsp Sugar
• 1 tsp Water
• 30 ml Brandy
• Juice of ½ Lemon
• ½ measure Cherry Brandy

Method:
1. In a tumbler dissolve the sugar in the water.
2. Add the remaining ingredients and fill with crushed ice.
3. Stir, place a lemon slice in the drink and serve.

Tip: Always use smaller sized ice cubes when making a cocktail. This
creates a smoother taste by allowing a proper mix of water and alcohol,
since they melt faster when the alcohol is poured over them.

Brandy Gump

Ingredients:
• 2 oz Brandy
• Juice of a Lemon
• Dash of Grenadine

Method:
1. As the name might suggest, simple; but quite zippy.
2. Shake with ice.
3. Strain into a frosted cocktail glass.

Tip: Handle glasses by the stem. You don't want to warm the glass after
you've chilled it or leave fingerprints.

Brandy Sour
Ingredients:
• Ice cubes
• ½ tsp Sugar
• 60 ml Brandy
• 30 ml Lemon juice

Method:
1. Shake all the ingredients in a shaker with ice cubes.
2. Strain into a sour glass.
3. Garnish with the fruits.

Tip: Eat something before and during alcohol consumption. This slows the
absorption of alcohol. Fats and carbohydrates are best for slowing
absorption. Sugars intake prevents hang-overs. Cakes and pastries are the
party food that has lots of all three.

East India

Ingredients:
• Ice cubes
• 200 ml Brandy
• 50 ml Blue Curacao
• 50 ml Pineapple juice
• 12 drops Angostura Bitters
• Orange rind spiral, to decorate

Method:
1. Put the ice cubes in a mixing glass.
2. Shake the bitters over the ice and add the pineapple juice, Curacao
and brandy. Stir until frothy. Strain into 4 chilled cocktail glasses.
3. Decorate each with a spiral of orange rind flied into a knot.

Tip: Mix a drink in the proper order, which is usually: Ice, Alcohol, iller (e.g.
juice or soda), any secondary ingredient.

Egg Nog
Ingredients:
• 1 Egg
• 60 ml Milk
• 60 ml Brandy
• 1 tbsp Castor Sugar
• Little grated Nutmeg

Method:
1. Shake the egg, milk brandy and sugar well with ice.
2. Strain into a tall tumbler.
3. Sprinkle a little grated nutmeg on top.

Tip: Always use very cold ice. Not all ice has the same temperature. Usually
good ice looks dry outside, and if you touch it, it will stick to your finger. Bad
ice is one that looks wet outside and is dripping from all sides.

Frozen Alexander

Ingredients:
• Cracked Ice
• 100 ml Brandy
• 100 ml Creme de Cacao
• 4 scoops Vanilla ice-cream
• Drinking chocolate powder, to decorate.

Method:
1. Put brandy, crème de cacao and vanilla ice-cream in a food processor
and process together.
2. Pour into 4 ice-filled glasses and sprinkle with drinking chocolate
powder.

Tip: Sparkling wines and champagnes should be served thoroughly chilled.

Moulin Rouge

Ingredients:
• 2 oz Brandy
• 4 oz fresh Pineapple Juice
• Top up with chilled Champagne or sparkling White Wine

Method:
1. Pour the brandy and pineapple juice over a few blocks of ice in a
Highball glass.
2. Splash in the fizz.

Tip: Glasses can be frosted by being chilled in the refrigerator or by letting

crushed ice sit in them for a short while.
 RUM BASED

Bacardi Special

Ingredients:
• 25 ml Gin
• ½ tsp Sugar
• 60 ml Bacardi light rum
• Juice of a small Lime
• A Lime wheel for garnishing

Method:
1. Shake all the ingredients together (except the
rum) with ice.
2. Then add the rum and shake again.
3. Once cold, strain into the chilled rocks glass.
4. Garnish with the lime wheel.

Tip: Always use smaller sized ice cubes when making a cocktail. This
creates a smoother taste by allowing a proper mix of water and alcohol,
since they melt faster when the alcohol is poured over them.

Blue Hawaiian Cream

Ingredients:
• 2 oz White Rum
• 1 oz Blue Curacao
• 1 oz Heavy Cream
• 1 oz Pineapple Juice
• 1 tsp Coconut cream

Method:
1. Shake ingredients with ice
2. Strain into a chilled cocktail glass to make this lurid blue libation.

Tip: Sparkling wines and champagnes should be served thoroughly chilled.

Blue Hawaiian

Ingredients:
• 30 ml Rum
• 30 ml Blue Curacao
• 60 ml Pineapple Juice
• 30 ml Coconut cream

Method:
1. Mix all the ingredients with one cup ice in a blender at
high speed.
 2. Strain into a highball glass.
3. Garnish with an orange flag.

Tip: All alcoholic beverages are either fermented or distilled. Your

fermented beverages are beer and wine. Your distilled beverages are vodka,
whiskey, rum, liqueurs, etc.

Caribbean Calypso

Ingredients:
• 150 ml Milk
• 150 ml Single cream
• 10 cubes Crushed ice
• 45 ml Dark or golden Rum
• 4 tbsp Chocolate milkshake syrup

Method:
1. Mix the chcocolate syrup, rum, cream and milk together.
2. Pour over crushed ice into individual glasses.

Serves 2

Tip: To rim a cocktail glass with sugar or salt, run a piece of lemon or lime
around the edge and dip in salt or sugar.

Cuba Libre

Ingredients:
• 60 ml Dark Rum
• Juice of half Lime
• Coca-cola to top up

Method:
1. Half-fill a tall tumbler with ice cubes.
2. Add the rum and lime juice and stir well.
3. Top up with coca-cola and decorate with lime-slices.

Tip: Some think that this is the main problem for hangovers. There is little
evidence to support this view. There is however some that suggests not to
mix drinks made from the grape and the grain, ie don't drink wine and
whisky.
Daiquiri

Ingredients:
• Cracked Ice
• Juice of 2 Limes
• 1 tsp Sugar syrup
• 3 measures White Rum

Method:
1. Put lots of cracked ice into a cocktail shaker.
2. Pour the lime juice, sugar syrup and rum over the ice.
3. Shake thoroughly until the frost forms.
4. Strain into a chilled cocktail glass.

Tip: Eat something before and during alcohol consumption. This slows the
absorption of alcohol. Fats and carbohydrates are best for slowing
absorption. Sugars intake prevents hang-overs. Cakes and pastries are the
party food that has lots of all three.

Pina Colada

Ingredients:
• 90 ml Dark Rum
• 3 tbsp Coconut Milk
• 3 tbsp crushed Pineapple

Method:
1. Place all the ingredients in blender.
2. Add two cups of crushed ice and blend at high speed for about half a
minute.
3. Strain into a tall tumbler and serve.

Tip: When shaking a cocktail, a short, snappy action is recommended.

Rum Eggnog

Ingredients:
• 2 Egg yolks
• 3/4 cup Milk
• 60 ml Light Rum
• ½ cup Half and Half
• 2 tsp Powdered Sugar

Method:
1. Pour egg yolks, sugar, milk, half and half and rum, if desired, into a
blender cup.
 2. Blend on high speed until ingredients are well combined and frothy,
about 45 seconds.
3. Pour into punch cups. Garnish with nutmeg, if desired.

Tip: While pouring two or more blended drinks, pour a little at a time into
each glass to ensure all the glasses have the same proportion of froth and
other ingredients.

St Lucia

Ingredients:
• 4-5 Ice cubes
• 25 ml Curacao
• 1 tsp Grenadine
• Juice of half Orange
• 25 ml Dry Vermouth
• 50 ml White or Golden Rum
• Orange rind spiral and cocktail cherry, to decorate

Method:
1. Put the ice cubes in a cocktail shaker. Pour in the Curacao, dry
vermouth, orange juice, grenadine and rum over the ice. Shake until a
frost forms.
2. Pour without straining, into a highball glass.
3. Decorate with an orange and spiral and a cocktail cherry.

Tip: Keep vodka in the freezer for best results.

Tropical Dream

Ingredients:
• 30 ml Midori
• 3-4 Ice cubes
• 30 ml White Rum
• 3 tbsp Orange juice
• 1 tbsp Coconut cream
• 1 tbsp Pineapple juice
• 15 ml Crème de bananas
• Half Banana, banana wedge, with skin on, to
decorate

Method:
1. Pour the white rum, Midori, coconut cream, pineapple juice, orange
juice and the ice cubes into a blender and blend for about 10 seconds.
2. Add the crème de bananas and the fresh banana and blend for a
further 10 seconds.
3. Pour into a tall glass and decorate with the wedge of banana and serve
with a straw.
Tip: When shaking a cocktail, a short, snappy action is recommended.

WHISKEY BASED

Barbary Coast

Ingredients:
• 1 oz Gin
• 2 oz Scotch
• 1 oz Heavy Cream
• 1 oz Creme de Cacao
• Grated Nutmeg or shredded Chocolate

Method:
1. Shake with cracked ice.
2. Strain into a chilled glass.
3. Decorate with either a pinch of nutmeg or shredde chocolate.

Tip: Glasses can be frosted by being chilled in the refrigerator or by letting

crushed ice sit in them for a short while.

Scotch Solace

Ingredients:
• 3 oz Scotch
• 1 oz Triple sec
• 1 tsp clear Honey
• 2 oz Heavy Cream
• Top up with milk (to taste)
• Pinch of grated Nutmeg (optional)
• Twist of Orange or Lemon (optional)

Method:
1. Pour the Scotch and Triple Sec into an ice-filled Hiighball glass.
2. Stir in the honey then add the cream and milk.
3. Put some spring into its step with either a light sprinkling of grated
nutmeg or a twist of orange or lemon.

Tip: Eat something before and during alcohol consumption. This slows the
absorption of alcohol. Fats and carbohydrates are best for slowing
absorption. Sugars intake prevents hang-overs. Cakes and pastries are the
party food that has lots of all three.
Scottish Coffee

Ingredients:
• 2 tsp Sugar
• Hot Coffee
• 45 ml Scotch Whisky
• Double or heavy Whipping cream

Method:
1. Stir the liqueur and sugar together
2. Fill up the heated glass mug with coffee to about 1.5 cm short of the
rim.
3. Pour the cream slowly onto the top of the drink, possibly using the
back of a spoon, to form a layer on top.

Tip: To rim a cocktail glass with sugar or salt, run a piece of lemon or lime
around the edge and dip in salt or sugar.

Virginia Mint Julep

Ingredients:
• Crushed ice
• 1 tsp Sugar syrup
• 75 ml Bourbon Whisky
• 9 Mint sprigs, plus extra to decorate

Method:
1. Put the mint sprigs in an iced silver mug or tall glass.
2. Add the sugar syrup, then crush the mint into the syrup with a long
teaspoon.
3. Fill the mug or glass with crushed ice, pour the bourbon over the ice
and stir gently.
4. Pack in more crushed ice and stir until a frost forms.
5. Wrap the mug or glass in a table napkin and serve decorated with a
mint sprig.

Tip: Handle glasses by the stem. You don't want to warm the glass after
you've chilled it or leave fingerprints.

Whiskey Sour 1

Ingredients:
• 5 ml Egg white
• 15 ml Sugar syrup
• 30 ml Lemon juice
• 30 ml Bourbon Whiskey
Method:
1. Shake and strain.
2. Garnish with lemon wedge and a cherry.

Tip: To counter alcohol's diuretic effect drink plenty of non alcoholic fluids,
water or fruit juices. Do not drink coffee as that is also a diuretic.
 WINE BASED

Americana

Ingredients:
• ½ tsp Castor Sugar
• Champagne to top up
• 30 ml Bourbon Whiskey
• 1 dash of Angostura Bitters

Method:
1. Stir the ingredients in a wide champagne glass until the sugar has
dissolved.
2. Top up with champagne.
3. Decorate with a peach slice on a cocktail stick.

Tip: All alcoholic beverages are either fermented or distilled. Your

fermented beverages are beer and wine. Your distilled beverages are vodka,
whiskey, rum, liqueurs, etc.

Bellini

Ingredients:
• Peach juice
• Champagne

Method:
1. Fill the champagne flute approximately one-third full of peach juice.
2. Top it up with champagne.

Instead of using peach nectar you could puree peaches in a blender with
some added sugar.

Tip: Mix a drink in the proper order, which is usually: Ice, Alcohol, chiller
(e.g. juice or soda), any secondary ingredient.

Cider Cup

Ingredients:
• 60 ml Brandy
• 30 ml Maraschino
• 1 tbsp Castor Sugar
• 30 ml Grand Marnier
• 1.2 litres Champagne
• 60 ml Orange Curacao

Method:
 1. Put the ingredients into a large bowl. Add ice and stir well.
2. Decorate with orange and pineapple slices.

4-6 Servings

Tip: Always use very cold ice. Not all ice has the same temperature. Usually
good ice looks dry outside, and if you touch it, it will stick to your finger. Bad
ice is one that looks wet outside and is dripping from all sides.

Cold Duck

Ingredients:
• ½ cup Sugar
• 1 Lemon sliced
• 45 ml Lemon juice
• 2 bottles White Wine
• 1 bottle Champagne

Method:
1. Combine the lemon juice and sugar into a small cup, stir until it
dissolves.
2. Pour it into a large punch bowl with ice.
3. Add the wine, champagne, and lemon slices.
4. Stir and serve.

Tip: Eat something before and during alcohol consumption. This slows the
absorption of alcohol. Fats and carbohydrates are best for slowing
absorption. Sugars intake prevents hang-overs. Cakes and pastries are the
party food that has lots of all three.

Honeydew

Ingredients:
• 30 ml Gin
• 1 dash of Pernod
• 15 ml Lemon juice
• Champagne to top up
• 50 gm Honeydew Melons, diced

Method:
1. Place the ingredients, with some ice cubes, in an electric blender.
Blend for 30 seconds.
2. Pour into a large wine glass.
3. Top up with champagne.
4. Decorate with small pieces of melon.

Tip: To counter alcohol's diuretic effect drink plenty of non alcoholic fluids,
water or fruit juices. Do not drink coffee as that is also a diuretic.
Jamaica Glow

Ingredients:
• 30 ml Gin
• 15 ml Dark Rum
• 15 ml Orange juice
• 30 ml Claret (Red Wine)

Method:
1. Combine evrythig into a shaker with ice.
2. Shake well.
3. Strain into a chilled cocktail glass.

Tip: Sparkling wines and champagnes should be served thoroughly chilled.

Red Wine Cooler

Ingredients:
• 1 Lemon twist
• 1 Orange slice
• 60 ml Ginger Ale
• 120 ml Red Wine
• 60 ml Lemon-Lime Soda

Method:
1. Pour the wine, lemon-lime soda, and ginger ale into a highball glass
almost filled with ice cubes.
2. Stir well.
3. Garnish with the lemon twist and the orange slice.

Tip: To rim a cocktail glass with sugar or salt, run a piece of lemon or lime
around the edge and dip in salt or sugar.

Spritzer

Ingredients:
• 1 Lemon twist
• 60 ml club Soda
• 150 ml White Wine

Method:
1. Pour the wine and soda into a Collins glass almost filled with ice cubes.
2. Stir well.
3. Garnish with the lemon twist

Tip: When shaking a cocktail, a short, snappy action is recommended.