Fine Wine, Beer & Spirits in Pineville, Branson, Joplin, Springfield, North Springfield, Columbia,Republic Missouri and Springdale Arkansas

Drink Recipes


After Dinner Mint

1/2 oz White Creme de Menthe
3/4 oz Southern Comfort
1/2 oz Vodka

Fill coffee mug with hot chocolate and garnish with whipped cream.

Apple Business

2 oz Nolet’s Silver Dry Gin
1 oz Fresh apple juice
.5 oz Fresh lime juice
.5 oz Honey
Garnish:Apple slice

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. Garnish with an apple slice.
(courtesy of

Apple Martini

There are many versions of the Apple Martini, Appletini, or Big Apple Martini. Some use Calvados, some apple puree, and some apple schnapps. This recipe uses the apple schnapps and has a very sweet taste and, depending on which brand you choose, will determine how bright of a green your drink will be. If you’d like to have a Sour Appletini, use Sour Apple Pucker. For an extra, edible touch to this drink, garnish with a green apple slice or peel.

2 oz vodka
1 oz green-apple schnapps

Pour the ingredients into a cocktail shaker with ice cubes. Shake well. Strain into a chilled cocktail glass.

Apple Toddy

(kinda makes you feel all warm and fuzzy just thinking about it)

1 oz Hiram Walker Caramel Apple Liqueur
1 oz Jameson Irish Whisky (yes, this is spelled correctly)
Apple cider

Combine heated apple cider with the liqueur and whisky in an Irish coffee mug. Stir well, garnish with a cinnamon stick and then serve.

Bat Bite

1 oz. Bacardi Black Rum
4 oz. Cranberry Juice

Mix together in highball glass with ice.

Beer Margarita

1 lime, cut into 8 wedges
1/4 cup coarse salt
2 chilled 12-oz bottles beer (not dark; preferably a lighter-style lager – like Macadoodles own private labeled lager)
1/2 cup thawed frozen limeade concentrate
1/2 cup chilled tequila
Ice cubes

Rub lime wedges around rims of 4 Margarita glasses and dip rims in salt to coat lightly. In a medium pitcher, combine beer, limeade, and tequila. Fill prepared glasses with ice, then with margarita mixture. Garnish with remaining lime wedges. Serve immediately.

Berry Bliss

¾ Cup Norton Sweet Merlot
½ Cup Pink Lemonade
¼ Cup Lemon-lime Soda
Frozen Blueberries

Combine all ingredients in a glass filled with ice. Stir and top with frozen blueberries.


Recipe by Jim Meehan

The Betsy Ross is a specific type of Sangaree (Sangria), and BLACK blends perfectly with the luxurious Cognac and Champagne. For the most sophisticated drinkers.

1½ oz Noval BLACK
¾ oz Cognac
½ oz Grand Marnier
2 Dashes of Orange Bitters

Stir with ice and strain into a chilled coupe. Top with 1½ oz California Champagne (such as Korbel). Garnish with an orange twist.

Black Eyed Susangria

Makes 10 large drinks

1 1/4 cup vodka
1 1/4 cup light rum
3/4 cup triple sec
4 cups orange juice
3 cups pineapple juice
1 tbsp fresh lime juice
Sliced Oranges
Fresh Pineapple Chunks
Mango Chunks, fresh or frozen
Fresh Mint

Combine all ingredients into a large pitcher. Served chilled.

Black Spider

1 part Vodka
1 part Kahlua

Mix equal parts of vodka and Kahlua in shaker with ice.  Strain into highball glass.

Black Witch

1/4 oz. Apricot Brandy
1-1/2 oz. Amber Rum
1/2 oz. Pineapple Juice
1/4 oz. Dark Rum

Shake all ingredients with ice.  Strain into chilled glass.

Bourbon Hot Toddy

1 ⅓ oz Bourbon (We recommend George Dickel)
1 tsp fine grain sugar
2 small cloves
1 ½ oz boiling water

Combine bourbon, sugar and cloves in an old-fashioned glass or mug. Pour in the boiling water and stir to combine.

The Burning Mandarin

Courtesy of Katsuya, Brentwood, CA
2 thin slices fresh serrano pepper, divided
1-1/2 ounces mandarin vodka (We recommend Absolut Mandarin)
3/4 ounce freshly squeezed lemon juice
1/2 ounce freshly squeezed orange juice
1/2 ounce simple syrup
1/2 ounce cranberry juice
1 tablespoon granulated sugar
1 orange wedge

In a cocktail shaker, muddle one slice of serrano pepper. Add in the vodka, lemon and orange juices, simple syrup and cranberry juice. Fill the shaker with ice and shake vigorously until combined. Use the orange wedge to rim a rocks glass and dip the glass into the sugar. Strain the cocktail into the glass. Coat the remaining slice of serrano in the additional sugar. Float on the drink as a garnish.

Candy Corn Cordial

1 oz Reposado Tequila
½ oz butterscotch schnapps
½ oz Crème de Cacao
2 oz fresh orange juice
1 tsp dark cocoa
4 pieces candy corn

Rim a martini glass with orange juice, then dip into the cocoa powder. Combine the tequila, schnapps, creme de cocoa and orange juice in a cocktail shaker filled with ice. Shake vigorously and strain into the martini glass. Garnish with an orange wheel and three candy corns on a tooth pick.

Champagne Punch

3 tablespoons grenadine
3 tablespoons Cointreau
2 tablespoons brandy
1 3/4 cups champagne
Raspberries, apples, or other seasonal fruit

Fill a small ice bucket halfway with ice. Pour grenadine, Cointreau, brandy, and champagne over ice. Stir gently, and ladle punch into 2 wide-mouthed stemmed glasses. Garnish punch with raspberries, apples, or any other fruit in season.
(From Martha Stewart Living, February 1998)

Chili Ginger Cocoa

– created by Cheri Loughlin
1 ounce Silver Rum
1 package Hot Chocolate Mix
1 teaspoon Crushed Fresh Ginger
1/8 teaspoon Cinnamon
Pinch of Chipotle Chili Pepper
4 ounces Half & Half
4 ounces Hot Water
Whipped Cream & Cinnamon Sprinkle Garnish

Heat Half & Half and water in large measuring cup. Add ginger, cinnamon and chipotle chili pepper. Whisk gently until spices have combined thoroughly. Add hot chocolate mix to spiced mixture. Stir to dissolve. Place rum into heat proof mug. Top with spiced hot chocolate mixture. Garnish with dollop of whipped cream and cinnamon sprinkles.

Cinnamon Toast

1 1/4 oz Spiced Rum (We recommend Captain Morgan)
6 oz hot apple cider
1 Tbsp sugar
1 Tbsp cinnamon

Rim a glass with cider, then dip into the sugar and cinnamon. Combine hot cider and Captain Morgan into the rimmed glass.

Classic Hurricane

2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
Juice of a half a lime
1 Tbsp simple syrup
1 Tbsp grenadine
Orange slice and cherry for garnish

Squeeze juice from half a lime into cocktail shaker over ice. Pour the remaining ingredients into the cocktail shaker. Shake well. Strain into a hurricane glass. Garnish with a cherry and an orange slice.

Classic Rum Daquairi

1-1/2 oz light rum
3/4 oz lime juice
1/4 oz sugar syrup

Pour the light rum, lime juice and sugar syrup into a cocktail shaker with ice cubes. Shake well. Strain into a chilled cocktail glass.

Cranberry Martini

Though the weather outside is probably chilly, there’s no reason not to have an icy cocktail when you’re warm indoors. This cold drink might not make you feel cozy like other beverages, but the cranberry flavor will definitely speak of the season.

1 shot (1.5 ounces) vodka
1/2 fluid ounce orange liqueur
1/2 fluid ounce dry vermouth
2 shots (3 ounces) cranberry juice
1 cups ice
Cranberries (optional)

Combine vodka, orange liqueur, vermouth, cranberry juice and ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses and serve. Garnish with a few cranberries, if desired. Serves two.


Cranberry Old Fashioned

8 fresh or frozen cranberries

2 teaspoons sugar
2 dashes of Angostura bitters
1 strip (2 inches) orange zest
2 ounces bourbon

Muddle cranberries, sugar, bitters, and orange zest with water in a medium glass until sugar dissolves. Pour in bourbon. Add ice cubes. (Courtesy of: Martha Stewart Living, November 2010) 

Cucumber-Lemonade Chiller

Pick up rosemary, cucumbers, and lemons to concoct this grown-up lemonade that will keep you cool on a hot day.

Yields: 4 servings
Total Time: 15 min
Prep Time: 15 min

3 large cucumbers
1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
1 cup water
6 ounces (3/4 cup) gin
1/2 cups lemon juice
3 tablespoons agave syrup (see Tips & Techniques)

Cut 12 thin slices of cucumber for garnish. Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary, and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, gin, lemon juice, and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.

Carb Servings: 1 fruit. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (32% daily value).

Tips & Techniques:
Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in stores.

Nutritional Information
(per serving)
Calories – 169; Total Fat – 0; Saturated Fat – 0; Cholesterol – 0; Sodium – 6mg; Total Carbohydrate – 18g; Dietary Fiber – 1g; Sugars  – 0; Protein – 1g; Calcium – 0

Espresso Martini

Courtesy of
1 ounce cold espresso
1-1/2 ounces Absolut® vodka
1-1/2 ounces Kahlua® coffee liqueur
1 ounce white creme de cacao

Pour ingredients into shaker filled with ice, shake vigorously, and strain into chilled martini glass – it should be somewhat frothy. Top with 3 Espresso beans for luck!

Festive Fizz

2 large oranges, thinly sliced crosswise
1/2 cup pomegranate seeds
2 cups Blood Orange Liqueur
3 bottles La Marca Prosecco
2 cups of Pomegranate juice


Mix all ingredients in a large punch bowl and serve in holiday wine glasses.

Pair this cocktail punch with chili lime marinated shrimp and scallop skewers. The bold citrus flavors are a great match, finishing with a zingy twist of the chili lime and bubbles!


Flaming Apple

Equal parts Midnight Moon Apple Pie and Fireball Cinnamon Whiskey. Pour. Sip. Repeat.

Fuji Sunset

Courtesy of GoJapanGo
50 ml Junmai Sake
25 ml Maraschino Cherry Liqueur (We Recommend Cherry Heering)
25 ml Lemon Juice
25 ml Orange Juice
Dash of Grenadine

In a cocktail shaker filled with ice, combine all the ingredients. Shake vigorously and strain into a chilled Champagne coupe. Garnish with a maraschino cherry.

Fun-size Candy Bar Cocktail:

Despite the name, this cocktail adds up to big-time fun. Simply melt a fun-size candy bar over the stovetop with 2 ounces of whole milk or cream. Once melted, remove from heat. Let cool to warm. Mix with 1.5 ounces of vodka. Garnish with another fun-size half. Indulge in this simple, sweet and intoxicating little number when you’re feeling a bit naughty. (Courtesy of

Godiva Chocolate Martini 

Scale ingredients to servings

1 1/2 shots Godiva® chocolate liqueur
1 1/2 shots creme de cacao
1/2 shot vodka
2 1/2 shots half-and-half

Mix all ingredients in a shaker with ice, shake and pour into a chilled cocktail glass.

Green Dublin Apple Cocktail

2 oz Michael Collins Irish whiskey
1 oz sour apple schnapps
2 oz white cranberry juice

Preparation:  Add all three ingredients in a cocktail shaker. Add ice, shake vigorously for 30 seconds. Strain into a chilled martini glass. Garnish with a fresh apple slice.

Green Ghost

3 oz. Orange Juice
1 oz. Blue Curacao
2 oz. Vodka
1 oz. Citrus Gin
1 oz. Peach Schnapps

Pour orange juice over ice then mix in remaining.

Hard Cider Sangria

1 cup quartered and thinly sliced unpeeled green, yellow and red apples
1 navel orange—quartered and thinly sliced crosswise
1 cup apple juice, chilled
2 tablespoons fresh lemon juice
1/4 cup apple brandy
One 22-ounce bottle hard apple cider, chilled

In a pitcher, combine the apples with the orange, apple juice, lemon juice and brandy. Just before serving, add the hard cider. Serve in tall glasses over ice.

Honey Storm

Courtesy of Wild Turkey
2 ounces American Honey
1/2 – 2/3 ounce fresh lime juice
6 mint leaves smashed
Ginger beer
1 sprig of mint to garnish

In a cocktail shaker filled with ice, combine all the ingredients. Shake vigorously and strain into a glass filled with fresh ice. Top with ginger beer. Garnish with a sprig of mint.

Hot Apple Pie

2 oz Tuaca
hot apple cider
whipped cream
cinnamon stick for garnish

Pour the Tuaca in an Irish coffee glass. Fill with hot apple cider & top with whipped cream. Garnish with a cinnamon stick.

Hot Apple Toddy #2

2 oz whiskey or apple brandy
1 tsp sugar
hot apple cider
lemon wedge for garnish
cinnamon stick for garnish
2-3 whole cloves for garnish

Coat the bottom of an Irish coffee glass with honey, add the whiskey or apple brandy. Fill with hot apple cider and stir well. Garnish with the lemon, cinnamon stick and cloves.

Hot Mulled Cider

1 gallon apple cider
3/4 cup dry white wine, such as Chardonnay
1/4 cup honey
2 quince—peeled, cored and finely chopped
One 4-inch rosemary sprig
Two 3- to 4-inch cinnamon sticks, broken
4 cloves
1 star anise
1/2 teaspoon grated lemon zest

Combine the cider, wine, honey, quince, rosemary, cinnamon, cloves, star anise and lemon zest in a large saucepan and simmer over low heat for 45 minutes. Strain the mulled cider and discard the solids. Serve the mulled cider warm.

MAKE AHEAD: The strained mulled cider can be refrigerated overnight. Reheat before serving.

Irish Blond Cocktail

A modern classic from Dale DeGroff
2 oz. Michael Collins Irish Whiskey
3/4 oz. orange curacao
1/4 oz. Fino sherry
1 dash of orange bitters

Add first four ingredients to a mixing glass. Add ice to mixing glass. Stir to chill and strain into a chilled martini glass.

Garnish with a flamed orange peel expressed over the cocktail.

Irish Coffee

2 1/2 oz strong, hot coffee
1 1/2 oz Irish whiskey
1 tsp brown sugar
1 oz whipping cream

Pour the coffee, Irish whiskey and brown sugar into an Irish coffee glass or mug. Stir well. Float the cream on top.

The Irish had the right idea when they combined robust Irish whiskey with hot, black coffee. This hot cocktail has long been a favorite in Irish pubs, with a popularity that could be said to rival Guinness (as tough as that may be). Beyond choosing the best Irish whiskey possible, using fresh whipped cream can turn the mundane Irish Coffee into something spectacular.

The Irish Encounter

The Irish Encounter is a fun frozen cocktail that is similar to a Pina Colada, only different. You will find in this drink a mix of banana, coconut, Irish cream, and rum and it is a delicious mix that will cool you down on the hottest of days. While another rum will work in this drink, I think you will find that the unique notes, particularly the citrus, of Pyrat XO Reserve are a nice accent here. Also, make sure that you blend this one up until the ice is nice and smooth for a better drinking experience.

Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 Cocktail

3 ounces coconut milk
1/3 ripe banana
1/2 ounce Baileys Irish Cream liqueur
1 1/2 ounce Pyrat XO Reserve Rum
1 scoop of ice
Whipped cream and roasted coconut for garnish

Place all ingredients into a blender. Blend for 15-20 seconds, or until smooth. Pour into a margarita or hurricane glass.

Garnish with whipped cream and roasted coconut.

Italian Wedding Cake Martini

“This delicious cocktail tastes just like an Italian wedding cake cookie!”

2 fluid ounces vanilla vodka
1 fluid ounce cranberry juice
1 fluid ounce pineapple juice
1/2 fluid ounce amaretto (almond flavored liqueur)
1/2 fluid ounce white creme de cacao

Pour the vodka, cranberry juice, pineapple juice, amaretto, and creme de cacao into a cocktail shaker over ice. Cover and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.

Jamaican Coffee

1 oz light rum
1 oz Tia Maria or kahlua

Fill coffee mug with hot coffee and garnish with whipped cream.


1-1/4 oz Vodka
1/4 oz Lime Juice
1/4 oz Triple Sec

Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and strain into a shot glass, or over fresh ice in a rocks glass.

Kraken n’ Coke

1 part Kraken Rum
3 parts Cola (Vanilla or cherry cola is especially good – although I’m sure they have other drink names)

Put ice in glass.  Pour in Kraken Rum; pour in cola; mix with stir stick.

Lemon Drop Martini

1 1/2 ounces vodka (use a good-quality vodka)
1/2 ounce orange liqueur (Triple Sec, Grand Marnier, Cointreau, etc.)
1 teaspoon superfine sugar or to taste*
3/4 ounce freshly-squeezed lemon juice
Ice cubes
Superfine sugar for dipping
Twisted peel of lemon

* Superfine sugar is instantly dissolving sugar that is typically used in drinks. If you want to avoid the shaking, make a Basic Simple Syrup Recipe to use in place of the sugar.

Mix the vodka, orange liqueur, sugar, and lemon juice in a cocktail shaker half-filled with ice; shake well (supposedly the cocktail is to be shaken 40 times to make sure the sugar is well blended).

Pour strained liquor into sugar-rimmed martini cocktail glass and garnish with a twisted peel of lemon. To create a sugar-rimmed glass, take a lemon wedge and rub the drinking surface of the glass so it is barely moist. Dip the edge of the glass into the superfine sugar.

Makes 1 serving.

Mango Daiquiri

Makes: 5 cups

2 small ripe mangoes (about 1 pound), peeled and cut into chunks
1/2 cup dark or light rum
1/4 to 1/2 cup sugar, to taste
1/4 cup fresh lime juice
1/4 teaspoon ground ginger
Ice cubes
Lime wedges
Sugar to coat glass rim

In a blender, blend mango, rum, sugar, lime, and ground ginger until smooth, stopping once to scrape down sides.

Add enough ice to reach 4-3/4-cup level on blender container; process until mixture is thick and slushy.

To decorate glasses, rub a lime wedge around the rim of each glass. Place sugar in a shallow bowl and spin rim of each glass in sugar. Pour mango mixture into glasses and serve.


1 Cup Norton Sweet Moscato
½ Cup Club Soda
¼ Cup Ginger Beer
Mint Leaves

Muddle mint leaves in glass, add ice. Combine remaining ingredients in a glass. Stir and garnish with a mint leaf.

Mexican Style Coffee

Original recipe makes 1 serving

4 fluid ounces hot brewed coffee
1 fluid ounce coffee liqueur
1 fluid ounce tequila
1 tablespoon whipped topping(optional)
1 pinch ground cinnamon, for garnish (optional)
1 pinch cocoa powder, for garnish (optional)

Pour the coffee into a mug. Stir in the coffee liqueur and tequila. Garnish with whipped topping, cinnamon, and cocoa powder.


1 oz. Silver Tequila
1 oz. Simple Syrup*
2 Lime Wedges
2 Lemon Wedges
3 Mint Leaves

In a mixing glass, muddle the limes, lemons and mint leaves with the simple syrup. Add in tequila, fill the rest of the shaker with ice, and shake vigorously.  Pour into a tall glass and top with club soda.

*Simple syrup is 1 part water to one part sugar heated until sugar dissolves.  Cool before using.

Nutty Irishman

1 oz Bailey’s Irish Cream
1 oz Frangelico liqueur

Fill coffee mug with coffee and garnish with whipped cream and nutmeg.

Original Rum Runner Recipe!

Two cups ice
1 oz pineapple juice
1 oz orange juice
1 oz blackberry liqueur
1 oz banana liqueur
1 oz light rum
1 oz dark rum or aged rum
Splash grenadine
Optional: one ounce of Bacardi 151 to float on top
Orange slice (optional)
To make by the gallon use 24oz of each ingredient

To Mix:

Fill your blender with the ice; add all of the liquid ingredients and blend the contents until smooth. Pour into a Hurricane glass and garnish with an orange slice.  Add the 151 floater!

On the Rocks:
Fill glass with ice. Add the liquid contents. Pour the 151 in the straw or on the top. This is my favorite way to enjoy the Rum Runner.  Enjoy!

No Hurricane glass available, no problem. Anything that will hold liquid will work!

Peanut Butter Hot Chocolate

For a twist on standard hot chocolate, you can add in other flavors like peanut butter. This recipe from takes a few hours to cook, but once it’s ready, you’ll have a rich, warm beverage to share with the household, office or party.

Prep time: 10 minutes, Cook time: 1-4 hours

1 cup powder chocolate milk mix or powder cocoa mix
8 cups hot water
3/4 cup Marie Brizzard Chocolat Royale (or Chocolate Syrup for non-alcohol version)
1/4 cup peanut butter
1 1/2 teaspoons vanilla

Pour cocoa mix in a 3-4 quart slow cooker. Carefully stir in hot water and then stir in Chocolat Royale.

Cover and cook on low heat for 3-4 hours or on high for 90 minutes to 2 hours. Whisk in peanut butter and vanilla until smooth. Ladle cocoa into mugs. Serves nine.

Piña Colada

The secret to this lively drink is chopped fresh pineapple instead of canned.

1/2 cup chopped fresh pineapple
3 ounces (6 tablespoons) silver or white rum
1 1/2 ounces (3 tablespoons) fresh lime juice
3 ounces (6 tablespoons) cream of coconut
2 ounces (1/4 cup) pineapple juice
3 cups ice
1/2 ounce (1 tablespoon) black strap rum (optional)
Garnishes with fresh pineapple spears & mint leaves

Combine first 6 ingredients in a blender. Blend on high until smooth. Pour mixture into 2 tall glasses. Top each with 1/4 ounce (1-1/2 teaspoons) black strap rum, if desired. Garnish, if desired.

Planter’s Punch

3 ounce(s) Myers’s Original Dark Rum
3 ounce(s) Captain Morgan Silver Spiced Rum
1-1/2 ounce(s) Grand Marnier
6 ounce(s) orange juice
6 ounce(s) pineapple juice
1-1/2 ounce(s) lime juice
1-1/2 ounce(s) simple syrup
4 dash(es) bitters
2 ounce(s) grenadine
1 orange wheel

Add in a pitcher Myers’s Original Dark Rum, Captain Morgan Silver Spiced Rum, Grand Marnier, orange juice, pineapple juice, lime juice, simple syrup, bitters, and grenadine. Pour into shaker and add ice. Shake and strain into an ice-filled highball glass. Garnish with orange wheel.

Pumpkin Pie Martini

Graham crackers, crushed
1 Jigger vanilla vodka
1 Jigger Mothers Pumpkin Spice Cream Liqueur
1/2 Jigger Creme de Cacao
Whipped Cream
Pumpkin Pie Spice

Rim the edge of a martini glass with vodka. Dip in graham cracker crumbs. In a shaker filled with ice combine the vodka, pumpkin liqueur and creme de cacao. Shake well. Strain in glass and garnish with a dollop of whipped cream and a sprinkle of pumpkin pie spice.

Pumpkin Pie Smoothie

This one isn’t served hot, but the flavor will still make you appreciate the season.

1 15-ounce can pumpkin (chilled)
1 12-ounce can evaporated milk (chilled)
8 ounces vanilla yogurt
1/4 cup sugar
1/2 teaspoon pumpkin pie spice
Whipped cream, to taste (optional)

Combine pumpkin, milk, yogurt, sugar and spice in a blender; cover. Blend until mixture is smooth. Pour into glasses; top with whipped cream (if desired) and an additional sprinkle of pumpkin pie spice. Serves four.

Radioactive Long Island Iced Tea

1 oz. Chambord Raspberry Liqueur
1 oz. Midori Melon Liqueur
1 oz. Malibu Coconut Rum
1 oz. Triple Sec
1 oz. Gin
1 oz. Vodka
1 oz. Tequila

Pour all into Collins glass over ice. Stir. Kick back on the hammock and say ahhhhhhhh.

Rose Sangria

1 bottle (750 ml) dry rose wine
1/4 cup brandy
2 tablespoons raspberry liqueur
2 tablespoons sugar
1 1/2 cups raspberries
1 1/2 cups quartered strawberries
1 sliced lemon
1 1/2 cups seltzer

Mix the wine, liqueur and sugar in a pitcher, stirring to dissolve the sugar, then add the fruit.

Refrigerate at least 1 hour and up to 1 day. Add the seltzer just before serving.

Royal Orchid

Kathy Casey, Coastal Living
St. Germain’s subtle elderflower flavor and light essence of lychee play nicely with the other spirits in this cocktail.

3/4 ounce (1 1/2 tablespoons) St. Germain liqueur
1/2 ounce (1 tablespoon) gin
1/2 ounce (1 tablespoon) gold rum
1/2 ounce (1 tablespoon) fresh lime juice
1 ounce (2 tablespoons) guava nectar or papaya juice
Garnish with lime wedges

Combine first 5 ingredients in a cocktail shaker filled with ice. Cover, and shake vigorously. Pour into a tall glass filled with ice. Garnish, if desired.

Spiced Holiday Punch

Courtesy of
6 cups apple juice
1/4 teaspoon nutmeg
12 cloves
1 2-inch piece peeled fresh ginger
1 cinnamon stick
6 cups cranberry juice
Sparkling wine

Bring the apple juice, nutmeg, cloves, ginger and cinnamon stick to a boil over medium heat. Lower the heat and simmer for 15 minutes. Strain, then cool the mixture slightly and chill. In a large pitcher, combine the mixture with the cranberry juice. Fill individual glasses partway with the juice mixture and top with sparkling wine.

Spiked Apple Pie Punch

1 gallon apple juice
1 gallon apple cider
3 cups white sugar
8 cinnamon sticks
1 bottle 190 proof grain alcohol (750 ml)

In a large pot, combine juice, cider, sugar and cinnamon sticks. Bring to a boil, then remove from heat and let cool completely.

When cool, stir in grain alcohol. Transfer to large serving dish and let guests ladle into cups. Garnish with additional cinnamon sticks or apple slices, if desired.

Tequila Don Julio Añejo Spicy Margarita

A dash of luxury. A touch of spice.
Courtesy of Don Julio

Add traditional Mexican flavor to the rich taste of Tequila Don Julio Añejo, for a whole new way to experience the margarita.

1.5 oz. Tequila Don Julio Añejo
1/4 oz. Grand Marnier
1/2 oz. Lime Juice
1/4 oz. Simple Syrup
1/4 tsp. Chipotle Chili Powder
Lime Wedge
Salt or Sugar Rim (optional)

Pour all ingredients into an ice-filled cocktail shaker and shake vigorously. Strain into an ice-filled rocks glass. Garnish with a lime wedge. Salt or sugar rim optional.

Tongue Tickler

¾ Cup Norton Sweet Chardonnay
¼ Cup Lemon-lime Soda
1 ounce Grand Marnier


Combine all ingredients in a glass filled with ice. Stir and garnish with an orange wheel.

Traditional Irish Car Bomb

3/4 pint Guinness stout
1/2 shot Bailey’s Irish cream
1/2 shot Jameson Irish whiskey

Add the Bailey’s and Jameson to a shot glass, layering the Bailey’s on the bottom. Pour the Guinness into a pint glass or beer mug 3/4 of the way full and let settle. Drop the shot glass into the Guinness and chug. If you don’t drink it fast enough it will curdle and increasingly taste worse.

Just like a Boilermaker, there are several ways to drink an Irish Car Bomb. Some choose to shoot the Bailey’s and Whiskey together, followed immediately by the beer to wash it down as a chaser. This is probably the most common way to drink an Irish Car Bomb worldwide.

Others prefer to pour the shot into the beer and then drink it all together, like a mixed drink. Sometimes this is done by drinking part of a beer, then pouring the shot into a partially empty can or bottle of beer.

Another way to drink it is to drop the shot glass of Bailey’s and Whiskey right into a glass of beer immediately before you drink it. This way of drinking an Irish Car Bomb is commonly called a depth charge in many places around the world. As soon as the shot glass hits the bottom of the beer glass, the beer begins to foam very quickly. This means you must drink the whole drink at once, so be ready for it or you won’t know what hits you, much like a real depth charge.

Tupelo Honey

¾ Cup Norton Sweet Malbec
½ Cup Cranberry Juice
¼ Cup Peach Schnapps (if desired)
1/8 Cup Fresh Squeezed Lime Juice

Combine all ingredients in a glass filled with ice. Stir and garnish with a lime wheel or peach slice.

Vampire Juice

1 oz. Coconut Rum
1 oz. Bacardi Limon Rum
1 oz. Blue Curacao
8 oz. Orange Juice

Emply all three shots into glass.  Fill with orange juice and add ice to chill

White Russian Milkshake

1 (14 oz) container vanilla ice cream
1 oz coffee liqueur, such as Kahlua
1 oz vodka
½ tsp instant espresso powder

Place all ingredients in a blender. Pulse until mostly smooth. Pour into a chilled glass and serve.

Witch’s Breast

5 oz. Apple Cider
1/2 oz. CinnamonSchnapps
1 oz. Vodka
3 oz. Sour Apple Pucker Schnapps

Dip rim of glass into caramel topping.  Add ice and remaining ingredients

Witch’s Brew

1/4 oz. Grenadine
1/4 oz. Midori
1/4 oz. Cointreau
1/4 oz. Blue Curacao
6 oz. Orange Juice

Pour Grenadine into glass. Mix all other ingredients in shaker and slowly strain mixture into glass trying not to disturb grenadine.  Garnish with whip cream and cherry.


1 oz light rum
1 oz dark rum
1 oz 151-proof dark rum (optional)
1 oz orange curacao liqueur
1/2 oz lemon juice
1/2 oz lime juice
1-1/2 oz orange juice
1-1/2 oz passion fruit puree (or syrup)
1/4 oz grenadine
2 dashes Angostura bitters

Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into a highball glass with crushed ice.

Optionally, float the high-proof rum on top of the finished drink.

Zombie #2

1/2 ounce white rum
1 1/2 ounces golden rum
1 ounce dark rum
1/2 ounce 151-proof rum
1 ounce lime juice
1 teaspoon pineapple juice
1 teaspoon papaya juice
1 teaspoon superfine sugar

Stir together all these ingredients (the juice in the recipe is what mixologist David Embury calls the “mystery ingredient”; it can be pineapple juice, passion fruit nectar, coconut milk, apricot, or cherry brandy — just about anything this side of Jupiter) except the 151 and pour into a 14-ounce glass three-fourths full of cracked ice. Float the 151 as a lid (by pouring it into a spoon and gently dipping it under the surface of the drink). Then, if the spirit moves you, take a match to this mixture; it will burn. Garnish with mint (either straight or dipped in lime juice and then superfine sugar) and/or fruit. (A particularly fetching touch: On a toothpick, impale a lemon slice or pineapple cube between two maraschino cherries and lay this fruit kabob atop of the drink). Supply a straw and, after two, a hammock. After three: a stretcher.

RumChata Egg Nog Latte

  • 2 parts RumChata
  • 2 parts low-fat egg nog
  • 2 parts espresso


Steam RumChata and egg nog in an espresso maker, or heat in pan on stove or in microwave, stirring constantly. Pour into a coffee mug; add espresso and dust with nutmeg.


Mint ChocoChata

  • 2 parts RumChata
  • 1 part Chocolate Vodka
  • 1/2 part green crème de menthe

Shake and pour over ice in rocks glass or swirl ingredients into a  shot glass



Have you ever started to make a cocktail and realized you are not sure what goes in it?  Wonder no more, Macadoodles has found a few good sites to help you make your favorite drink!

The Spirit


What to Drink

Drinks Mixer