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Drinks Recipes E

El Presidente Cocktail
1 1/2 oz. rum
1 teaspoon grenadine
1 teaspoon pineapple juice
juice 1 lime
cocktail glasses



Electric Iced Tea
Make a Long Island Iced Tea, but substitute 7UP for coke and
Blue Curaco for iced tea.


Embryo
- shot glass full of Pepp. Schnapps. Put a straw in the middle, and run
a drop of half and half down the straw. It curdles in the schnapps.
For added affect, run a drop of grenadine down the straw too.


Emerald
1 oz. gin
1 oz. dry vermouth
1/2 oz. blue curacao
1/2 oz. midori (melon liquer)
Stir thoroughly with ice and a straw into a cocktail glass.


English Highball
3/4 oz. gin
3/4 oz. brandy
3/4 oz. dry vermouth
fill with ginger ale or club soda
serve in highball glass
lemon twist


Everclear Jello (190 proof grain alcohol)
Orange Flavored Jello
Knox Unflavored Jello
1 cup of Everclear
Take the 4 cup of water jello box and empty it into a bowl, mix in 3 cups
hot water and disolve jello, add two packets of knox unflavored jello,
add the cup of everclear. Pour into mold or for best results pour into
pill cups (small ones you get in the hospital) and let set 2+ hours.
Vodka can be substituted for everclear with good results, just use two
cups of vodka and two cups of water.


EverSquirt
5 oz Squirt soda
1 oz Everclear


Everybody's Irish
2 oz. Irish Whiskey
1 oz. green Creme de Menthe
1 oz. green Chartreuse
In a mixxing glass half-filled with
ice cubes, combine all ingredients.
Stir well. Strain into a cocktail glass.
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Machu Picchu
Ice cubes
2 ounces pisco
4 ounces fresh-squeezed orange juice
1/4 ounce grenadine
1/4 ounce crme de menthe

Fill a tall glass with ice cubes. Pour in 1 ounce of the pisco, the orange juice and the grenadine. In a cocktail shaker, combine the remaining pisco, crme de menthe and three ice cubes and shake well (this will lighten the crme de menthe so that it floats on the top). Pour on top of the orange juice mixture in the tall glass and add a straw, but don't stir or the colors will blend together.
Raspberry Rambler
Punch bowl and glasses
Ice forms made with lime slices and raspberries
1 1/2 cups Raspberry Puree or 1/2 cup raspberry syrup
4 cups pineapple juice
2 cups vodka
1/2 cup fresh lime juice
3 cups chilled orange-flavored sparkling water
Lime slices and raspberries for garnish (optional)

At least 3 hours ahead, make the ice forms. To make the Raspberry Puree, process 4 cups of fresh or frozen raspberries to a smooth puree in a blender. Strain the puree into a bowl through a fine-mesh sieve to remove the seeds, pushing on the mixture with the back of a wooden spoon to extract all the juice. Combine the puree, pineapple juice, vodka and lime juice in the punch bowl and mix well. Just before serving, slowly pour in the sparkling water. Place the ice form in the punch. Garnish with the lime slices and raspberries, if desired.
Ole
Ice cubes
1 1/2 ounces tequila
1 ounce banana liqueur
Dash of blue curaao

Half-fill a cocktail shaker with ice. Add the tequila and banana liqueur, then shake well. Strain into a small, chilled cocktail glass. Tip a dash of blue curaao into the drink to achieve a two-tone effect.
Argentine-Style Bellini
3 ounces peach nectar
5 ounces cold Spanish sparkling wine or dry champagne
1 thin peach slice and 1 raspberry, for garnish

Pour the peach nectar into an 8-ounce champagne glass or flute. Slowly add the sparkling wine or champagne. Stir, garnish with the peach slice and raspberry, and serve immediately.
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