Caesar 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
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.
Cafe Brutlot (10-12 servings)
A distinctive version from Brennan's; a New Orleans resturant.
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 coffee
Combine 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 Caribbean
3/4 oz. Amaretto
3/4 oz. Rum
4 oz. Coffee
1 tspn. sugar
Whipped Cream
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 water
1/3 to 1/2 cup dark brown sugar
1 teaspoon molasses
1 cinamon stick
a few anise seeds (optional)
Put sugar, molasses, and spices into water and slowly bring to
a boil. Stir in coffee, and return to boiling. Remove from heat, and
let steep covered for five minutes. Pour through strainer. Drink!
Cafe Diable
2 Tbsp sugar
5 oz dark rum or brandy
2 orange twists
10 whole cloves
2 1" cinnamon sticks
5 cups strong, hot 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 cups, remove the spices.
Makes 4-6 servings.
Cafe French
1/2 oz. triple sec
1/2 oz. amaretto
1/4 oz. Baileys Irish Cream
5 oz. hot coffee
Serve in mug.
Cafe Instabul (4 servings)
A combination of Ethiopean Harrar and Tanzanian Peaberry
coffees are often used for this kind of brew - also known
as Turkish Coffee.
1 3/4 cup cold water
1/4 cup superfine sugar
3 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 times, removing from
heat each time. Sprinkle with a few drops of cold water.
Serve in demitasse cups.
Cafe Royal
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
Same procedure as Spanish coffee substituting Brandy for Kahlua and
brandy.
Caitian Tongue Tickler
fill 2/3rds of highball glass with pineapple pieces
1/3 oz. grenadine
fill with pineapple flavored wine
California Lemonade
2 oz. blended whiskey
2 oz. sour mix
dash of grenadine
shake, strain into highball glass
California Root Beer
1 oz. kahlua
1 oz. galliano
2 oz. club soda
1 oz. coke
optional splash of beer
serve in highball glass
Calvin's Trip
1 part Triple Sec
1 part Calvados
2 parts Cointreau
Mix, put in glasses, put in a lemon wedge and warm up.
To serve, ignite and sprinkle ground cinammon over
flames. Add a very small amount of cinammon after
you extinquish the flame.
Campton Place Cafe Sonia
Heavey cream, chilled
Vanilla extract
3/4 oz. Metaxa 7-Star
1/2 oz. amaretto
1/2 oz. Tia Maria
Hot black coffee
Sugar, if desired
Lightly beat cream with few drops vanilla. Reserve. To
warmed 7-oz. mug, add Metaxa, amaretto, and Tia Maria.
Pour in coffee. Taste for sweetness; add sugar if desired.
Top with beaten cream.
Cape Codder
1 1/2 oz. vodka
fill 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
Caribbean Punch
1 scoop crushed ice
juice of 1/2 lime
1 oz. pineapple juice
1 oz. orange juice
3/4 oz. banana liqueur
2 oz. dark rum
Shake, top with grated nutmeg.
Cement Mixxer
1 shot Bailey's
1 shot lime juice
Open mouth. Pour in shots. Close mouth. Shake head. Swallow.
Chambord & Champagne
fill with champagne
dash of chambord
serve in champagne glass
Chambord & Cognac
1 part Chambord
1 part Cognac
heat in brandy snifter
Chambord Colada
1 1/2 oz. Chambord
1 1/2 oz. light rum
2 oz. pineapple juice
1/2 oz. cream of coconut
3/4 cup ice
mix in blender
serve in highball glass
Chambord Frost
1 1/2 oz. Chambord
juice of 1/4 lemon
shake, strain into lowball glass
Chelsea Sidecar Cocktail
3/4 oz. triple sec
3/4 oz. gin
cocktail glass
Chi-Chi
1 part vodka
1 part cream of coconut
2 parts pineapple juice
blend, serve in exotic glass
cherry and/or pineapple slice
straw
Chihuahua
1 part Rum or Whiskey 3-4 sugar cubes
1 part Cointreau
In lowball glass, add ingredients. Fill glass to Brim**. Otherwise
you will a) burn your lips, b) break the glass. On a fork place three or
four sugar cubes. Light the liquid with a match (easy way: take a little
bit in a spoon, warm it and light it, then pour back n glass). Put sugar
over flame and wait until dissolved. When sugar as dissolved, extinguish
flame by stirring with the fork rapidly, without touching the glass.
Choco Colada
1 scoop crushed ice
1 1/2 oz. - 2 oz. cream or milk
3/4 oz. creme de coconut
3/4 oz. chocolate syrup
1/4 oz. Kahlua
1 1/2 oz. white rum
1/2 oz. dark rum
Mix or blend into exotic glass, top with chocolate shavings
Chocolate Chip
1 1/2 oz. chilled Vodka
1 1/2 oz. Frangelica
Serve in lowball glass.
Chocolate Covered Banana
Creme de Cocoa, Creme de Banana, Vodka, cream.
Chunky Snakebite
Shot of Tequila
Shot of Hot Salsa
Cincinutti
1.5 oz. Lemon-Lime Gatorade
0.5 oz. Bottom Shelf Gin
0.25 tsp. ground CINnamon
1 whole sardine (canned)
Clear Espresso
2 oz. double espresso, fresh (of course).
1 oz. Everclear
Cocomacoque
1 1/2 oz. light rum
2 oz. orange juice
2 oz. pineapple juice
1 oz. sour mix
shake, strain into highball glass
2 oz. Burgundy wine
pineapple slice
Coconut Cream Pie
1 1/2 oz. Coconut Rum
top off with whipped cream
Serve in shot glass.
Coffee Alexander
2 oz. coffee brandy
2 oz. white creme de cacao
2 oz. light cream
Shake, strain into highball glass
Coffee Alexander
2 oz. coffee brandy
2 oz. white creme de cacao
2 oz. light cream
shake, strain into highball glass
Coffee Bustamante
A heady blend of brandy, liquers, and coffee from the
Ritz-Carlton, Busckhead (uptown Atlanta), the drink was
concieved by bartender Julius Bustamante.
1 1/2 ozs. Courvoisier
1 oz. Kahlua
1/2 oz. Benedictine
7 ozs. hot coffee
Unsweetened whipped topping
1/2 oz. Mozart Chocolate Nougat liqueur
Grated white chocolate, optional
In warmed, heatproof 12-oz. mug or glass, combine Courvoisier,
Kahlua, and Benedictine. Pour in hot coffee. Top with whipped
cream; drizzle chocolate liqueur on top. Sprinkle with grated
white chocolate, if desired.
Coffee Fantasy
1 1/3 oz. Bailey's Irish Cream
1 1/3 oz. cold coffee
Fill with milk and stir thoroughly
Coffee Fling
1 oz. Scotch liquer, Drambuie or Lochan Ora
Hot black coffee
Sugar
Lemon-peel segment
Pour liquer into cup. Add hot coffee to fill, or to
taste. Stir. Add sugar; if desired. Twist lemon peel
over cup to release oils, then discard.
Coldcocked
In a blender mix:
1 can frozen Bacardi pina colada mix
1.5 can Souther Comfort
0.75 can of Pepsi cola
Ice
Colorado Bulldog
5 oz. vodka
2 1/2 oz. kahlua
3 oz. coke
stir in highball glass
Colorado Skies
1 oz. Blue Curacao
1 oz. Tequilla
4-6 oz. Grapefruit juice
Mix in a highball over crushed ice.
Comfortable Brother
1 1/2 oz. Southern comfort
1 1/2 oz. Frangelica
Serve in lowball glass.
Comfortable Screw
1 oz. vodka
3/4 oz. Southern Comfort
fill with orange juice
serve in highball glass
Alternate: equal parts vodka & Southern Comfort
Comfortable Screw Up Against The Wall
3/4 oz. vodka over ice in highball glass
3/4 oz. Southern Comfort
fill with orange juice
splash of galliano
Alternate: add 3/4 oz. peach schnapps to get a Fuzzy Screw...
County Cork Irish Coffee
1 1/2 oz. Jameson Irish whiskey
4 ozs. hot black coffee
1 rounded teaspoon brown sugar, or to taste
Heavey cream, lightly beaten
Preheat Irish-coffee goblet or heatproof mug. Add
whiskey, coffee, and sugar; stir to dissolve sugar.
Top generously with collar of cream. Don't stir.
The idea is to sip the coffee through the cream.
Note: For special occations, make the drink with
12-year-old Jameson 1780 Special Reserve.
Cranapple
1 part Apple Schnapps
1 part Cranberry juice
Serve in a lowball glass.
Cranberry ZZ
strawberries
1 lime
sugar to taste
cranberry juice
ice cubes
rum
Blend the strawberries, lime juice, sugar, cranberry juice and ice until
smooth but not runny. Pour over rum for a very refreshing drink.
Creamy Bush
1 part Baileys
1 part Old Bushmills Irish Whiskey
Serve in rocks glass.
Crystal Clean
10-12 oz. Crystal Pepsi
1 shot Everclear
Cuba Libre
1 1/2 oz. light rum
fill with coke
serve in highball glass
lime wedge
Cuban Cocktail
2 oz. rum
1/2 teaspoon powdered sugar
juice 1/2 lime
cocktail glass
Cuban Special Cocktail
1 oz. rum
1/2 teaspoon triple sec
1 tablespoon pineapple juice
juice 1/2 lime
cocktail glass
Cum In A Hot Tub
1/2 shot o.j.
1/2 shot Bailey's Irish Cream
pour Bailey's into o.j. for curdling effect
Cyclon Attack
2 cl. lemon juice (top)
2 cl. blue curacao (bottom)
In a cocktail glass add blue curacao. Carefully add lemon juice over
the back of a spoon.
