1 oz Bacardi rum
1/2 oz Cognac
3 oz passionfruit juice
1/2 oz lime juice
Combine in shaker with ice. Serve in rocks glass with lime and cherry.

1 oz Apple Pucker
1/2 oz Stoli Raspberry
1/2 oz Strawberry Stoli
1/2 oz Mandarin Absolute
Splash of Cranberry, OJ & Pineapple
Combine in shaker with ice. Serve in bucket glass as a shot.

3/4 oz tequila - 3/4 oz rum
3/4 oz gin - 3/4 oz vodka
3/4 oz triple sec - 3/4 oz sour mix
splash cola
Shake liquors with sour mix. Pour in hurricane or tall glass. Add splash of cola and garnish with a lemon wedge.

3/4 oz Kahlua
3/4 oz Irish Cream
3/4 oz Amaretto
3/4 oz Vodka
ice
Shake very well

1 shot Malibu
1 shot Captain Morgan's
1 shot light rum
1 shot orange juice
1 shot cranberry juice
Blend ingredients in shaker with ice. Serve on the rocks with orange wheel, cherry and float of Bacardi 151

1 1/2 oz Cuban light rum
handful fresh mint sprigs
dash gomme syrup - 1/2 lime - soda water
Muddle the mint, sugar and rum together in a tall glass, squeeze the lime into the mix and drop the lime hulls into the drink. They will release their essential oils into the drink, adding to the flavour and look of this Cuban classic. Fill the glass with ice, top with soda water (not 7-up!)

1/2 cup peeled sliced mango
1 1/4 oz tequila
1/2 oz cointreau
1/4 lime
splash chambord
In blender, squeeze juice of lime. Add mango and blend. Add other ingredients except chambord and blend. Combine with ice then serve topped with a splash of chambord and garnished with a lime wedge or wheel.

Ft. Lauderdale, Florida

1 oz. bourbon
1 oz. rum
dash triple sec
Serve straight up or on the rocks

2 jiggers Jamaica rum
1 jigger lime juice
1/2 jigger simple syrup
ice
Shake well and pour into tall glass with ice.
Decorate with fruit.

1 lime
1 tsp powdered sugar
2 oz carbonated water
fill shaved ice
2 dashes bitters - 2 oz rum
fill carbonated water - swizzle stick
In a 12 ounce Tom Collins glass, squeeze juice of lime. Add sugar and carbonated water and stir. Fill glass with shaved ice and stir thoroughly with swizzle stick. Add bitters and rum. Fill with carbonated water and serve with swizzle stick in glass, allowing individual to do final stirring. (Makes one 12 ounce serving.)

Old Mr. Boston De Luxe Official Bartender Guide
(Ben Burke, Inc, 1941)

1/2 tsp powdered sugar
2 oz carbonated water
2 oz dark rum
fill carbonated water or ginger ale
cracked ice
orange or lemon peel spiral
Into 12 ounce glass put powdered sugar and 2 ounces carbonated water. Stir. Fill glass with cracked ice and add dark rum. Fill with carbonated water or ginger ale. Insert spiral of orange or lemon peel (or both) and dangle end over rim of glass.(Makes one 12 ounce serving.)

Old Mr. Boston De Luxe Official Bartender Guide
(Ben Burke, Inc, 1941)

18 oz water, divided
4 oz fresh lemon juice, divided
1 cup granulated sugar
3 1/2 cups watermelon juice
16 oz fresh orange juice
ice cubes & lemon slices
Combine 10 ounces water, 2 ounces fresh lemon juice and sugar in a saucepan. Heat to boil. Boil, stirring, about 2 1/2 minutes, or until sugar dissolves. Let syrup cool thoroughly. In a pitcher combine 8 ounces water, 2 oz fresh lemon juice, water melon juice and orange juice. Add cooled syrup; mix well. Refrigerate several hour or overnight.To serve, pour watermelon mixture over ice in tall glasses and decorate with a lemon slice.

Beverages by Barbara Gibbs Ostmann and Jane Baker
(Dial Publishing Company, 1992)

1 1/2 oz tequila
3 oz orange juice
1/2 oz cranberry
ice
Combine all ingredients in blender with ice. Serve with lemon slice dipped in sugar.

1 3/4 oz light rum
1/2 oz triple sec
1/2 oz fresh lime juice
1 tsp sugar
Mix ingredients with ice in shaker. Strain into a chilled cocktail glass or serve on the rocks.

The Book of Tequila: A Complete Guide, written by Bob Emmons (Carus Publishing Company, 1997)

1 oz crown royal
1 1/2 oz amaretto
fill Coke or Pepsi
Combine Crown Royal and amaretto in a tall glass filled with ice. Top with Coke or Pepsi. Serve garnished with a sprig of mint and a stirring spoon.

1 oz white creme de cacao
1/4 oz Grand Marnier
1/2 oz mandarin liqueur
3/4 oz gin
3/4 oz orange juice
Combine in mixing glass with ice. Stir well and strain into large cocktail glass.

Discovered in Paris, France.

750 ml dry white wine
6 oz Cointreau
2 oranges
1/2 lime
1/2 lemon
4-5 dashes grenadine
In a large pitcher combine 750 ml dry white wine with 6 ounces Cointreau. Squeeze juice of 2 oranges, 1/2 lime and 1/2 lemon. Add 4 or 5 dashes grenadine for color. Garnish with maraschino cherries and sliced citrus. Serve in Tom Collins glasses filled with ice. (Makes 6 to 8 servings.)

1 oz Crown Royal
1 1/2 oz triple sec
2 oz peach schnapps
fill cranberry
1 splash orange juice
Combine in shaker filled with ice. Strain into tall rocks glass filled with ice and garnish with a twist of orange.

1 oz blue Curacao
fill champagne
mint sprigs
In a champagne flute, pour blue Curacao. Top with Champagne and garnish with a sprig of mint.

3 oz Kahlua
3 oz cream
1/4 oz Frangelico
In a mixing glass with ice combine equal parts Kahlua and cream. Stir well. Pour mixture into two martini glass. Then using a stirrer or narrow spoon, pour Frangelico into the center of the mixture to create the "eye." Always serve in pairs.

3 oz champagne
1 oz Goldschlager
1 dash Couversier
In a champagne flute pour Goldschlager. Top with champagne. Garnish with a dash of Couversier

1 oz ice wine
1/2 oz vodka
Combine in mixing glass filled with ice. Strain into chilled Martini glass and garnish with a grape.

1/2 shot Goldwasser
1/2 shot Jaegermeister
Layer ingredients carefully, in order given, into chilled shot glass so each ingredient floats on the preceding one. Do not mix.

1/2 shot blue Curacao
1/2 shot amaretto
Layer ingredients carefully, in order given, into chilled shot glass so each ingredient floats on the preceding one. Do not mix.

49er Fan
San Francisco, California

1/2 shot vodka
3/4 shot Irish cream
3/4 shot Godiva chocolate liqueur
2 shots milk
1/2 cup ice
In blender crush ice, add alcohol then milk or shake ingredients and serve on the rocks.