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Add tequila and crème de cacao into shot glass, top with a fresh raspberry.
Shake with Ice, and then strain into shot glasses.
Blend at high speed with 8 oz crushed ice for 5 seconds. Pour into pilsener glass. Garnish with cocktail cherry speared to a pineapple chunk.
Squeeze lime juice into an old fashioned glass filled with ice cubes. Drop in spent lime shell. Add gin. Fill with soda. Gently stir.
Pour the rum over ice in the highball glass and fill with Coca Cola. Squeeze in a lime wedge. Drink.
Muddle pineapple and mint in glass. Add remaining ingredients with ice. Shake vigorously. Fill a 12-ounce glass with ice. Loosely strain into glass, allowing a little of the muddled mixture to enter the drink. Makes 1 serving. Garnish with a lime peel spiral and a slice of starfruit.
Pour the ingredients into a high ball glass with ice cubes. Stir well. Garnish with a lemon or lime wedge. If you serve the cocktail in a salt-rimmed glass you have a Salty Dog .
Shake with Ice, and then strain into a cocktail glass. Garnish with a mint sprig.
Place honey, fresh fruit, and anisette in a rocks glass. Soak with bitters and gently muddle with a spoon. Add ice and bourbon. Stir and serve.
3/4 oz Fresh lime juice
1/2 oz Grapefruit juice
3/4 oz Allspice syrup (*)
1 oz Light Puerto Rican Rum
1 oz Gold Jamaican rum
1 oz Demerara rum
Put ingredients into cocktail shaker and shake well with lots of crushed ice. Pour into a double old-fashioned glass.
(*) Allspice Syrup : Grind enough whole dried allspice berries to make 6 level tablespoons. Place the ground allspice in a saucepan with 1 cup sugar and 1 cup water. Bring it all to a boil, then cover and simmer for two minutes. Remove the saucepan from heat and — keeping it covered — let steep for two to three hours, then strain into a bottle and refrigerate.
1 part arak 2 parts water, tea or juice Mix the two ingredients and add ice.
4 parts light rum, 1 part dry vermouth, pitted black olive. Stir rum and vermouth in mixing glass with cracked ice. Strain into chilled cocktail glass and drop in the olive.
4 parts gin, 2 parts white creme de menthe. Combine ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.
4 parts gin, dry vermouth (1 tbsp), sweet vermouth (1 tbsp), 3 parts fresh orange juice, 3 dashes Anostura bitters. Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass.
6 parts vodka, fresh lime juice, ginger beer, lime wedge. Pour vodka and lime juice into a chilled beer mug over ice cubes. Fill with ginger beer and stir gently. Garnish with lime wedge.
Make a White Russian and substitute the white stuff with delicious horchata. 1pt Vodka, 1pt Kahlua, 1pt Horchata, Ice, Mix, Enjoy
1/2 oz white tequila
1/2 oz 151 proof rum
1/2 oz grenadine syrup
1/2 oz green creme de menthe
Layer into a 2 oz. shot glass: grenadine, then creme de menthe, tequila, then 151 on top. Light on fire, then blow out and slam.
In a cocktail shaker half-filled with ice cubes, combine rum, lime juice, and grenadine. Shake well. Strain into a highball glass almost filled with ice cubes. Top with club soda. Stir well and garnish with orange slice and cherry.
Stir well with ice and strain into glass.
Pour the Southern Comfort and amaretto into a collins glass over 1 or 2 ice cubes. Fill the glass with sweet and sour mix and orange juice. Top with grenadine, and serve.
Put everything in a mixing glass with ice and stir, strain into a 14 oz chimney glass filled with (crushed?) ice. Float the Pernod and decorate with mint sprig and lime shell.
Top with either very thin slices of ginger or freshly graded ginger right on top. Serve in a Bucket glass over ice.
Stir with ice and strain into a cocktail glass. Garnish Dry Manhattan with a lemon peel, garnish Sweet Manhattan with a cherry.
A 347 Steps original -- a cross between the Margarita and the Mai Tai:
Shake with ice, and then strain into rocks glass, which is filled with crushed ice. Garnish spent shell of half the lime and a sprig of mint.
Mix and serve straight up or on the rocks with a twist.
Serve straight up. Garnish with a whole small pear on the side of the glass.
Put pisco, lime juice, simple syrup and egg white into a blender and mix for 5-10 seconds. Pour into ice-filled rocks glass. Add the bitters into the center of the drink. Optionally, you can sprinkle a little cinnamon on top as well.
Mix liqueur and vodka together with crushed ice in a glass, fill remainder of glass with punch, and garnish with mint leaves
Courtesy of www.1001cocktails.com
Mix all ingredients in a shaker and strain. Serve in highball glass. It's FAB-U-LOUS!
From "The Bartenders Guide or How to Mix Drinks," by Jerry Thomas, 1862
In a punch-bowl beat the egg whites to a stiff froth, and the yolks until they are thin as water, then mix together and add the spice and rum, stir thoroughly, and thicken with sugar until the mixture attains the consistence of a light batter.
NOTE: For you lazy bastards, omit the eggs and sugar, and simply go get a carton of egg nog from the store.
Courtesy of the Webtender.com
Pour Jager at bottom of glass. Then layer the following: Crown Royal, Everclear and 151 rum. Add the Grenadine for color and a little flavor. Shoot the drink, and shut the hell up!
The Cranhammer is the unofficial drink of the Casbah, a popular club and live music venue in San Diego, Calif. It is said to have been invented by one of the club's bartenders, Brian Johnson, in the 1990s.
Pour ingredients into a pint glass half filled with ice. Add an orange wedge as garnish.
Pour whiskey and cream into a shot glass. Drop the shot in the beer and drink it quick.
Squeeze the lime juice into a small bar glass; also add the rind. Add raspberry syrup, rum, and curaco. Cool with shaved ice, shake well, and ornament with berries in season.
Fill up with champagne. Stir and serve.
Fill a cocktail shaker two thirds full of ice and add Bourbon, Gin, Lime Juice, and Bitters. Shake for approximately 15 seconds. Strain into an Ice-filled Collins Glass. Top with the Ginger Ale, and add a sprig of mint, orange slice, and cucumber peel as the garnish.
Put everything into a blender. Blend at high speed for five seconds. Pour into a tall glass. Add ice cubes to fill. Garnish with a mint sprig.
Put everything into a blender and blend at high speed for 5 seconds. Pour into tall glass. Add ice cubes to fill. Garnish with mint sprig.
In a shaker, combine light rum, crème de cacao and lime juice with 1/2 cup of ice and shake vigorously. Pour into a Collins glass filled with crushed ice. Fill rest of glass with orange juice. Top with dark rum. Garnish with a lime wedge.
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