Tender Tips

Drink Recipes

French Kiss - Hot Buttered Rum - Hot Darin Dylan
Hot Whiskey Punch - Hot Tea Toddy

Italian Coffee - Jamaican Fizz
Lizbuth - Playboy Cooler
Purple Passion - Rum Runner - Shady's Warm Up

Affinity

1-1/2 ozs Scotch
1 oz sweet vermouth
1 oz dry vermouth
2 dashes orange bitters

Combine all of the ingredients in a glass half full of ice cubes. Stir well and strain into a cocktail glass.

Aileen Peterson's Cider Cup (Non-Alcoholic)

1 cup fresh apple cider
1 cup hot tea
1 tsp brown sugar
1 oz orange juice
1 oz lemon juice
1 pinch each powdered cinnamon and grated nutmeg
2 cinnamon sticks

Bring all ingredients, except cinnamon sticks, to a simmer over low heat. Garnish with cinnamon sticks and serve in warmed mugs.

Ambassador's Holiday Punch

Makes 8 (6-ounce) punch cups

1 qt chilled eggnog
5 ozs brandy
4 ozs dark rum
3 ozs dark creme de cacao
1 whole nutmeg

Combine the eggnog, brandy, rum, and creme de cacao together in a large punch bowl and mix well. Float a large block of ice in the middle. Garnish with a little grated nutmeg on the top of each drink.

Between the Sheets

1 oz brandy
1 oz light rum
1 oz Cointreau
1 oz lemon juice

Combine all ingredients in a shaker half-filled with ice cubes. Shake well and strain into a cocktail glass.

Black Stripe

Combine all ingredients except the lemon twist in an Irish coffee glass. Stir until blended. Garnish with the lemon twist.

Champagne Rum Punch

Makes 30 (6-ounce) punch cups

1 liter light rum
1 liter dark rum
1 (750-ml) bottle sweet vermouth
1 (750-ml) bottle Champagne
1 qt orange juice
1 cup cranberry juice
2 oranges, cut in slices

Combine all ingredients in a large punch bowl and stir well. Float a large block of ice in the middle. Before serving, garnish the punch with floating orange slices.

Chi Chi

2 ozs vodka
5 ozs pineapple juice
1-1/2 ozs coconut cream
1 cup crushed ice
1 maraschino cherry
1 pineapple slice

Combine the vodka, pineapple juice, coconut cream, and crushed ice in a blender and blend on high. Garnish with the cherry and pineapple slice in a collins glass.

Chocolate Corvette

Combine all ingredients except the marshmallows in a large coffee mug. Garnish with the marshmallows or 2 ozs of heavy cream floating on top.

Dance with a Dream Cocktail

2 ozs brandy
1/2 oz triple sec
1 tsp anisette

Combine all of the ingredients in a shaker half-filled with ice cubes. Shake well and strain into a cocktail glass.

Discovery Bay

1-1/2 ozs brandy
1/2 oz triple sec
2 ozs lemon sherbet
2 ozs ginger ale

Fill a shaker half way with ice cubes. Combine the brandy, triple sec, and lemon sherbet and shake well. Strain into a highball glass filled with ice cubes and top with the ginger ale.

French Kiss

1-1/2 ozs sweet vermouth
1-1/2 ozs dry vermouth
1 lemon twist

Fill an old-fashioned glass almost full of ice cubes. Add the sweet vermouth and dry vermouth. Garnish with the lemon twist.

Hot Buttered Rum

1 tsp brown sugar
4 ozs boiling water
1 pinch ground clove
2 ozs dark rum
1 tsp unsalted butter
1/8 tsp grated nutmeg

In an Irish coffee glass, stir together the brown sugar and boiling water until the sugar is dissolved. Add the rum and ground clove. Float the butter on top and sprinkle with the nutmeg.

Hot Darin Dylan

Combine the tequila, Kahlua, and hot chocolate into a large coffee mug. Pour the cream over the back of a teaspoon so that it floats on top of the drink.

Hot Tea Toddy

1-1/2 ozs golden rum
1/2 tsp honey (or to taste)
1 pinch cinnamon
lemon or orange slice
1 cup hot tea

Heat all the ingredients in a saucepan until steaming hot. Pour into an Irish coffee glass or warmed mug. Garnish with a chunk of candied ginger.

Hot Whiskey Punch

4 lemons, peeled and cut into slices (save the peels)
1 cup granulated sugar
2 cinnamon sticks
6 whole cloves
1 liter blended or Irish whiskey

Place the reserved lemon peels, sugar, cinnamon sticks, cloves, and 3 cups of water in a large saucepan. Let the water come to a boil, stirring frequently to dissolve the sugar. Turn the heat down and let simmer for 5 minutes. Strain and return the liquid to the pan. Add the whiskey and heat again. Serve in Irish coffee glasses with a slice of peeled lemon floating in each.

Italian Coffee

Add the amaretto and brandy to the coffee and stir. Pour the cream over the back of a teaspoon so it floats on top of the drink.

Jamaican Fizz

2-1/2 ozs dark rum
1-1/2 ozs pineapple juice
1 tsp superfine sugar
4 ozs club soda

Combine the rum, pineapple juice, and sugar in a shaker half-filled with ice cubes. Shake well and strain into a collins glass almost filled with ice cubes. Add the club soda and stir well.

Lizbuth

1-1/2 ozs light rum
1/2 oz amaretto
1/2 oz coconut cream
1 oz pineapple juice
2 ozs half-and-half
1 maraschino cherry

Combine the rum, amaretto, coconut cream, pineapple juice, and half- and-half with 6 ice cubes in a blender. Blend well. Serve in a collins glass garnished with the cherry.

Playboy Cooler

1-1/2 oz dark rum
1-1/2 oz Kahlua
3 ozs pineapple juice
1/2 oz lime juice
Cola
Maraschino cherry

In a shaker or blender, mix rum, kahlua, pineapple and lime juices, and cracked ice. Pour into a chilled highball glass and fill with Cola. Garnish with the cherry.

Purple Passion

2 ozs vodka
2 ozs grape juice
2 ozs grapefruit juice
2 tsp superfine sugar

Combine all ingredients in a shaker half-filled with ice cubes. Shake well and strain into a highball glass almost filled with ice cubes.

Rum Runner

1 oz Lite rum
1 oz Dark rum
1 oz Blackberry brandy
1 oz Banana liquor
3 ozs Pineapple juice
Ice

Put lite rum in a blender with blackberry brandy, banana liquor and pineapple juice and ice. Blend until thick.

Pour in a glass with a straw. Pour a shot of dark rum down the straw and on top and serve.

Note: This drink may affect your memory for awhile...:)

Shady's Warm Up

Stir the Butterscotch schnapps into the hot chocolate. Float the heavy cream on top using a chilled teaspoon.

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