ZANY DRINKS »
Peartini
1 ¼ oz (5ct) Pear Vodka 1 oz (4ct) Fresh pear nectar ½ oz (2ct) Home made sweet and sour ¼ oz (1ct) Triple sec 1 Lime Wedge (squeezed) One Bosc Pear One Cantaloupe
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Frank’s Nice and Easy
Rum 1 oz Cointreau Grand Marnier Egg White Orange, Lemon and Sugar Rim the glass with ground lemon and orange rind (use a cheese grater) mixed with sugar. Next add some slices of lemon and oranges
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Lamprey’s Blackberry Margarita
Blackberries Mint Limes Lime Juice Cointreau Orgeat Syrup Tequila Lime and Blackberry First muddle together some blackberries, mint, and lime in a shaker. Next add some lime juice and Cointreau. Next add some Orgeat Syrup
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The McKenna Margarita
Strawberry Lime Juice Aperol Orange Bitters Sugar Tequila Strawberry and Lime Muddle some strawberries with some lime juice and Aperol. Now muddle and thrown in some orange bitters and a sugar cube. Then muddle
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The Daiquiri Cocktail Guide
In the One-Hour Special, Matt Biancanielli enlightened us about how the Daiquiri is the basis for almost every other cocktail. Most cocktails are simply deviations of this recipe. 2 Parts Booze 1 Part Flavor 1
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The McKenna Kerplunge
Agave Syrup Sweet Basil Cucumbers Satsuma Lavender Smoked Slat Cilantro Honey Smoke Infused Tequila Start with some agave syrup then add one leaf of sweet basil, some cucumbers, some satsuma, some lavender, a pinch
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Lamprey’s Bloody Mary
5 Cherry Tomatoes Red Bell Peppers Chili Paste Arugula Cucumber Vodka Tequila Mezcal First muddle 5 cherry tomatoes and a red bell pepper in a glass. Next add one ounce of vodka and one
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Brazilian Blowout
1 ½ oz (6ct) Pitu Cachaca 1/2 oz (3ct) Pineapple Puree 1/2 oz Simple Syrup 2 Lime Wedge (1/3 lime) Garnish: 2 Red or Green Jalapeno 2 Cherries 1 Dikon Ruth 15/20 Cloves PREPARATION
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The Faceplant
This is taken as a bomb shot. Aspen Brewed 90 Schilling Ale Shot of Van Gogh Double Espresso Vodka Pour a half pint of the Aspen brewed 90 Schilling ale, then shot shot of
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The Smoking Frida
Poblano Peppers Jalapenos Apple Juice Cointreau Cumin Mezcal Smoke First add the peppers and jalapenos to a pint glass. Then add equal parts of apple juice and cointreau (about an ounce each). Then muddle
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