cocktail recipes blog

This is a nice recipe for Caliope, with Asbach Uralt brandy, brown creme de cacao, soymilk and espresso.

• 1 1/2 oz Asbach Uralt brandy
• 1 oz espresso
• 1/2 oz brown creme de cacao
• 2 oz soymilk

Pour the brandy, creme de cacao and soymilk into a cocktail shaker over 3 ice cubes.
Shake well, and strain into a pousse-cafe glass.
Add a shot of espresso, dust with nutmeg, and serve.

Serve in a Pousse Cafe Glass.

A tasty recipe for Nasty Cocktail, with vodka, Kahlua coffee liqueur, Wild Turkey bourbon whiskey, brown creme de cacao and cream.

• 1 1/4 oz vodka
• 1/2 oz cream
• 3/4 oz Kahlua coffee liqueur
• 3/4 oz Wild Turkey bourbon whiskey
• 3/4 oz brown creme de cacao

Pour the vodka, Kahlua coffee liqueur, Wild turkey whiskey, brown creme de cacao and cream into a cocktail shaker half-filled with cracked ice.
Shake well, strain into a cocktail glass, and serve.

Serve in a Cocktail Glass.

This is a exquisite recipe for Dirty Virgin, with Tanqueray gin and brown creme de cacao.

• 1 1/2 oz Tanqueray gin
• 1/2 oz brown creme de cacao

Shake both ingredients with ice cubes in a cocktail shaker.
Strain into a highball glass, and serve.

Serve in a Highball Glass.

Here is a tempting recipe for Coney Island Baby, with peppermint schnapps, brown creme de cacao and soda water.

• 1 oz brown creme de cacao
• 2 oz peppermint schnapps
• 3 oz soda water

Pour the peppermint schnapps and brown creme de cacao into a cocktail shaker half-filled with cracked ice.
Shake well.
Strain into a highball glass filled with ice cubes, slowly fill with soda water, and serve.

Serve in a Highball Glass.

A mouthwatering recipe for Coco Martini, with Bacardi Coco rum, Kahlua coffee liqueur and brown creme de cacao.

• 1 1/2 oz Bacardi Coco rum
• 1/2 oz brown creme de cacao
• 3/4 oz Kahlua coffee liqueur

Pour Bacardi Coco, Kahlua and brown creme de cacao into a mixing glass.
Shake, and strain into a cocktail/martini glass.
Spiral chocolate syrup from the center to the outer rim.
Garnish with a chocolate spiral, and serve.

Serve in a Cocktail Glass.

Here is a exquisite recipe for Almond Joy #2, with brown creme de cacao, amaretto almond liqueur, Malibu coconut rum and cream.

• 1 - 12 oz cream
• 12 oz Malibu coconut rum
• 12 oz amaretto almond liqueur
• 12 oz brown creme de cacao

Mix ingredients together in a mixing glass.
Pour into a cocktail glass, and serve.

Serve in a Cocktail Glass.

A very pleasant recipe for Russian Bear, with vodka, brown creme de cacao, powdered sugar and cream.

• 1 1/2 oz cream
• 1 oz vodka
• 1/2 tsp powdered sugar
• 1/4 oz brown creme de cacao

Shake over ice cubes in a shaker, strain into a cocktail glass, and serve.

Serve in a Cocktail Glass.

Check out this sweet recipe for Rum Alexander, with white rum, brown creme de cacao, cream and nutmeg.

• 1 1/2 oz white rum
• 1 oz cream
• 1 pinch nutmeg
• 3/4 oz brown creme de cacao

Shake well over ice cubes in a shaker, and strain into a cocktail glass.
Sprinkle with nutmeg, and serve.

Serve in a Cocktail Glass.

A sweet recipe for Caledonia, with brandy, brown creme de cacao, egg, cream and milk.

• 1 egg yolk
• 3/4 oz brandy
• 3/4 oz brown creme de cacao
• 3/4 oz cream
• 3/4 oz milk

Shake well over ice cubes in a shaker.
Strain into a cocktail glass, and serve.

Serve in a Cocktail Glass.

A great recipe for Caliope, with Asbach Uralt brandy, brown creme de cacao, soymilk and espresso.

• 1 1/2 oz Asbach Uralt brandy
• 1 oz espresso
• 1/2 oz brown creme de cacao
• 2 oz soymilk

Pour the brandy, creme de cacao and soymilk into a cocktail shaker over 3 ice cubes.
Shake well, and strain into a pousse-cafe glass.
Add a shot of espresso, dust with nutmeg, and serve.

Serve in a Pousse Cafe Glass.

Check out this exquisite recipe for Nasty Cocktail, with vodka, Kahlua coffee liqueur, Wild Turkey bourbon whiskey, brown creme de cacao and cream.

• 1 1/4 oz vodka
• 1/2 oz cream
• 3/4 oz Kahlua coffee liqueur
• 3/4 oz Wild Turkey bourbon whiskey
• 3/4 oz brown creme de cacao

Pour the vodka, Kahlua coffee liqueur, Wild turkey whiskey, brown creme de cacao and cream into a cocktail shaker half-filled with cracked ice.
Shake well, strain into a cocktail glass, and serve.

Serve in a Cocktail Glass.

Here is a delightful recipe for Dirty Virgin, with Tanqueray gin and brown creme de cacao.

• 1 1/2 oz Tanqueray gin
• 1/2 oz brown creme de cacao

Shake both ingredients with ice cubes in a cocktail shaker.
Strain into a highball glass, and serve.

Serve in a Highball Glass.

Here is a scrumptious recipe for Coney Island Baby, with peppermint schnapps, brown creme de cacao and soda water.

• 1 oz brown creme de cacao
• 2 oz peppermint schnapps
• 3 oz soda water

Pour the peppermint schnapps and brown creme de cacao into a cocktail shaker half-filled with cracked ice.
Shake well.
Strain into a highball glass filled with ice cubes, slowly fill with soda water, and serve.

Serve in a Highball Glass.

A appetizing recipe for Coco Martini, with Bacardi Coco rum, Kahlua coffee liqueur and brown creme de cacao.

• 1 1/2 oz Bacardi Coco rum
• 1/2 oz brown creme de cacao
• 3/4 oz Kahlua coffee liqueur

Pour Bacardi Coco, Kahlua and brown creme de cacao into a mixing glass.
Shake, and strain into a cocktail/martini glass.
Spiral chocolate syrup from the center to the outer rim.
Garnish with a chocolate spiral, and serve.

Serve in a Cocktail Glass.

A scrumptious recipe for Almond Joy #2, with brown creme de cacao, amaretto almond liqueur, Malibu coconut rum and cream.

• 1 - 12 oz cream
• 12 oz Malibu coconut rum
• 12 oz amaretto almond liqueur
• 12 oz brown creme de cacao

Mix ingredients together in a mixing glass.
Pour into a cocktail glass, and serve.

Serve in a Cocktail Glass.

A enticing recipe for Russian Bear, with vodka, brown creme de cacao, powdered sugar and cream.

• 1 1/2 oz cream
• 1 oz vodka
• 1/2 tsp powdered sugar
• 1/4 oz brown creme de cacao

Shake over ice cubes in a shaker, strain into a cocktail glass, and serve.

Serve in a Cocktail Glass.

A great recipe for Rum Alexander, with white rum, brown creme de cacao, cream and nutmeg.

• 1 1/2 oz white rum
• 1 oz cream
• 1 pinch nutmeg
• 3/4 oz brown creme de cacao

Shake well over ice cubes in a shaker, and strain into a cocktail glass.
Sprinkle with nutmeg, and serve.

Serve in a Cocktail Glass.

Check out this delectable recipe for Caledonia, with brandy, brown creme de cacao, egg, cream and milk.

• 1 egg yolk
• 3/4 oz brandy
• 3/4 oz brown creme de cacao
• 3/4 oz cream
• 3/4 oz milk

Shake well over ice cubes in a shaker.
Strain into a cocktail glass, and serve.

Serve in a Cocktail Glass.