Parisian

Parisian

Ingredients:

3/4 oz Gin

3/4 oz dry Vermouth

3/4 oz Creme de Cassis

Fill a mixing glass with ice and add the ingredients.  Shake and strain into a chilled Cocktail glass.

PINK PANTHER

PINK PANTHER

Ingredients:

3/4 oz Gin

3/4 oz dry Vermouth

1/2 oz Creme de Cassis

1/2 oz OJ

1 Egg White

Fill a mixing glass with ice and add all the ingredients.  Shake firmly and strain into a chilled Cocktail glass.

Ostend Fizz

Ostend Fizz

Ingredients:

1 oz Kirschwasser

1 oz Creme de Cassis

Club Soda

Fill a highball glass with ice.  Add the Kirschwasser and Creme de Cassis and stir.  Top off with Club Soda and garnish with a twist of Lemon

Gin Cassis

Gin Cassis

Ingredients: 

1 1/2 oz Gin

1/2 oz Creme de Cassis

1/2 oz Lemon juice

Fill a shaker glass with ice.  Add the ingredients and shake.  Stain into a rocks glas filled with ice.

Claret Cup

Claret Cup

2 tbsp Sugar
1/4 cup Water
2 bottles Red Wine, chilled (25 oz each)
4 oz Cointreau
4 oz Creme de Cassis
2 1/2 oz Port
2 1/2 oz Lemon juice
1 bottle Club Soda, chilled (33 oz)

In a small saucepan, combine the Sugar and Water.  Bring to a boil, lower heat and simmer for 5 minutes.  Take off heat and allow to cool completely.  In a large Punch Bowl combine everything except the Club Soda.  Stir to combine completely and then cover and refrigerate until very cold.  When cold enough to serve, pour in the Club Soda. Stir gently and garnish the bowl with slices of Lemon and Orange.

Kir Royale

Kir Royale

chilled Champagne
Framboise or Creme de Cassis

Fill a large Wineglass with Champagne. Add a few drops of Framboise or Creme de Cassis and stir. Garnish with a twist of Lemon.

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Claret Cup

Claret Cup

2 tbsp sugar
1/4 cup water
2 bottles red Wine, chilled (25 oz each)
4 oz Cointreau
4 oz Creme de Cassis
1 1/2 oz Port
1 1/2 oz Lemon juice
1 bottle club soda, chilled (33 oz)

In a small saucepan, combine the sugar and water. Bring to a boil and then lower to a simmer. Allow to simmer for 5 minutes and then remove from heat. Allow this to cool completely. In a large punch bowl combine the red Wine, Cointreau, Creme de Cassis, Port, Lemon juice and the sugar mixture (syrup). Cover and refrigerate until cold. When ready to serve, pour over with the club soda and garnish with slices of Lemon and Orange

Technorati Tags: ed wine, cointreau, creme de cassis, port, lemon, club soda, punch, recipe, bartending

Black Cherry Rum Punch

Black Cherry Rum Punch

24 oz light Rum
4 oz dark Rum
2 oz 151-proof Rum
2 cans (17 oz each) of pitted Black Cherries in heavy syrup
4 oz Peter Heering
4 oz Creme de Cassis
4 oz Orange juice
8 oz sour mix
2 Limes
1 qt chilled Club Soda

In a large punch bowl add all ingredients except the Club Soda. Slice the fresh Limes thinly and add to the mix. Add a 1 quart block of ice and stir well. Refrigerate for about one hour. When ready to serve, pour over with the Club Soda and stir gently.

Technorati Tags: light rum, dark rum, rum, black cherries, peter heering, creme de cassis, orange, limes, club soda, punch, recipe, bartending

El Diablo

El Diablo

1 1/2 oz Tequila
1/2 oz Creme de Cassis
1 1/2 tsp Lime juice
1 oz Ginger Ale

Fill a Collins Glass with ice and add all the ingredients except the Ginger Ale. Top off the mix with Ginger Ale, allowing to float on the top. Stir gently.

Technorati Tags: tequila, creme de cassis, lime, ginger ale, mixed drink, cocktail, recipe, bartending

Black Cherry Rum Punch

Black Cherry Rum Punch

24 oz light Rum
4 oz dark Rum
2 oz 151-proof Rum
2- 17oz cans of pitted Black Cherries in heavy syrup
4 oz Peter Heering
4 oz Creme de Cassis
4 oz Orange juice
8 oz sour mix
2 Limes
1 qt chilled club soda

Slice the Limes into thin slices. Toss all the ingredients except the club soda into a large punch bowl. Drop in a small block of ice and stir thoroughly. Refrigerate for an hour. Right before serving, pour over with the club soda and stir gently.

Technorati Tags: light rum, rum, dark rum, peter heering, creme de cassis, orange, punch, party, recipe, bartending