PINK SQUIRREL

PINK SQUIRREL

Ingredients:

1/2 oz white Creme de Cacao

1/2 oz Creme de Noyaux

2 oz Cream

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

Lillet Noyaux

Lillet Noyaux 

Ingredients:

1 1/2 oz Lillet
1/2 oz Gin
1 tsp Creme de Noyaux

Fill a mixing glass with ice and add the ingredients.  Shake and strain into a chilled cocktail glass.  Garnish with a slice of Orange.

Strawberry Shortcake

Strawberry Shortcake

2 scoops Vanilla Ice Cream
1 oz Creme de Noyaux
1/2 oz Creme de Cacao
6 whole Strawberries, stems removed
whipped Cream
1 tsp Strawberry Liqueur

Combine the Ice Cream, Creme de Noyaux, Creme de Cacao and 5 of the 6 Strawberries in a blender.  Blend until smooth.  Pour into a large goblet.  Top with the whipped Cream and drizzle the Strawberry Liqueur on top.  Garnish with the remaining Strawberry.

Strawberry Shortcake

Strawberry Shortcake

2 scoops Vanilla Ice Cream
1 oz Creme de Noyaux
1/2 oz Creme de Cacao
6 whole Strawberries, stems removed
whipped Cream
1 tsp Strawberry Liqueur

Combine Vanilla Ice Cream, Creme de Noyaux, Creme de Cacao and 5 of the whole Strawberries into a blender.  Blend until smooth and pour into a large goblet.  Top with the whipped Cream.  Drizze the Strawberry Liqueur on top.  Garnish with the remaining Strawberry.

Banana Split

Banana Split

1 1/2 oz Banana Liqueur
3/4 oz white Creme de Cacao
3/4 oz Creme de Noyaux
dash Milk
several dashes of Cherry Brandy

In a blender, combine all the ingredients except the Cherry Brandy.  Add 3oz of ice and blend until smooth.  Pour into a Pilsner glass and top with the Cherry  Brandy.  Garnish with a Cherry before serving.

Vanity Fair Cocktail

Vanity Fair Cocktail

1 1/2 oz Apple Brandy
1/2 oz Cherry Brandy
1/2 oz Cherry Liqueur
1 tsp Creme de Noyaux

Fill a mixing glass with 1-2 oz cracked ice.  Add the Brandys and the Cherry Liqueur. Shake and pour into a cocktail glass.  Float the Creme de Noyaux on top.  Do not stir before serving.

Pink Almond

Pink Almond

1 oz blended Whiskey
1/2 oz Creme de Noyaux
1/2 oz Amaretto
1/2 oz Kirschwasser
1/2 oz Lemon juice

Fill a mixing glass with ice and add the ingredients. Shake well and pour into a chilled sour glass. Garnish with a slice of Lemon.

Technorati Tags: whiskey, blended whiskey, creme de noyaux, amaretto, kirschwasser, lemon, lemon juice, cocktail, mixed drink, recipe, bartending

Scorpion

Scorpion

2 oz light Rum
1 oz Brandy
2 oz Orange juice
1/2 oz Lemon juice
1/2 oz Creme de Noyaux

Fill a blender with 3 oz of crushed ice. Add all the ingredients and blend until smooth. Pour into a highball glass and garnish with a slice of Orange.

Technorati Tags: rum, light rum, brandy, orange juice, lemon juice, creme de noyaux, cocktail, mixed drink, recipe, bartending

Zombie

Zombie

1 oz light Rum
1/2 oz Creme de Noyaux
1/2 oz Triple sec
1 1/2 oz sour mix
1 1/2 oz Orange juice
1/2 oz 151-proof Rum

Fill the mixing glass with iceand add all the ingredients except the 151 Rum. Swirl and strain into a Collins glass filled with ice. Top off with the 151 Rum and do not stir. Let the Rum float. Garnish with a Cherry.

Technorati Tags: rum, light rum, creme de noyaux, triple sec, orange juice, 151 rum, mixed drink, cocktail, recipe, bartending