Banana Milk Shake (non alcoholic)

Banana Milk Shake (non alcoholic)

1 medium sized banana, peeled
1/2 pt of Milk
1 tsp Honey

Combine all the ingredients in a blender and blend well until creamy and smooth.  Pour into a rocks glass and add ice.  This is a great Easter treat to be served at the Easter Egg Hunt and kids can drink it, too!

Chocolate Almond Shake (non alcoholic)

Chocolate Almond Shake (non alcoholic)

1 oz Chocolate syrup
1 oz Almond syrup
4 oz Cream

Add all the ingredients with 3 oz crushed ice to a blender.  Blend until smooth and creamy.  Pour into a goblet or large wineglass and serve. This is a great drink to make during the Easter celebrations.  Kids love it, too.  And if you want to spice it up for some of your guests, simply add Rum or Brandy.

Easter Egg Hatch (non alcoholic)

Easter Egg Hatch (non alcoholic)

3 1/2 oz frozen Vanilla Yogurt
2 oz Orange juice
1 tbsp sugar syrup

In a blender, combine all the ingredients with 3 1/2 oz of crushed ice.  Blend until chunky.  Pour into a goblet and serve.  This is the consummate Easter morning drink for the kids.  Get them ready for the fun of a long, hard hunt for hidden eggs!

Egg Cream (non alcoholic)

Egg Cream (non alcoholic)

1 1/2 oz Chocolate syrup
cold Milk
Seltzer water

Pour the Chocolate into a highball glass and fill the glass approx. 2/3 full with the cold Milk.  Top off with the Seltzer and stir.  This bubbly drink is a blast for the grown ups on Easter.  Spice it up with a little Kahlua or Amaretto if you like.

Maiden's Prayer

Maiden's Prayer

1 oz Gin
1 oz Triple Sec
2 tbsp Lemon juice
1/2 tsp Orange juice

Fill a mixing glass with ice.  Add the ingredients and shake.  Strain into a chilled cocktail glass.

Maiden's Blush

Maiden's Blush

1 oz Gin
4 dashes Curacao
4 dashes Grenadine
2 dashes Lemon juice

Fill a mixing glass with ice.  Add the ingredients and shake.  Strain into a chilled cocktail glass.

Pousse-Cafe Banana

Pousse-Cafe Banana

1/3 oz Banana Liqueur
1/3 oz Cherry Brandy
1/3 oz Cognac

Pour Banana Liqueur into a liqueur glass.  Float the Cherry Brandy on top of the Banana Liqueur.  The float the Cognac on top of the Cherry Brandy.  Do not stir.

Morning Glory

Morning Glory

1 oz Scotch
1 oz Brandy
3 drops Curacao
dash Pernod
2 dashes Angostura bitters
1/2 tsp sugar syrup
Club Soda

Fill a mixing glass with ice.  Add everything but the Club Soda and shake.  Strain into a collins glass filled with ice.  Top off with the Club Soda.  Stir with a wet bar spoon coated with powdered sugar.

Sanctuary

Sanctuary

1 1/2 oz Dubonnet
3/4 oz Amer Picon
3/4 oz Cointreau

Fill a mixing glass with ice.  Add the ingredients and shake.  Strain into a rocks glass filled with ice.

Seventh Heaven

Seventh Heaven

1 oz Seagram's 7 Whiskey
1/4 oz Amaretto
Orange juice

Fill a highball glass with ice.  Add the Seagrams 7 and Amaretto.  Top off with Orange juice and stir before serving.

Sunbeam

Sunbeam

1 1/2 oz Galliano
1/2 oz sweet Vermouth

Fill a rocks glass with ice.  Add the ingredients and stir.

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.

Kahlua Egg Cream

Kahlua Egg Cream

1 oz Kahlua
2 oz Milk
Club Soda

Fill a rocks glass with ice.  Add Kahlua and then add the Milk.  Top off with Club Soda and stir gently.

Easter Morning

Easter Morning

1 1/2 oz Curacao Red
2 oz Concentrated Orange Juice
1/2 oz Carnivo Liqueur


Pour the Curacao Red and 3 oz cracked ice into a blender.  Blend until chunky and then pour into a highball glass.  Rinse the blender and add the Orange Juice Concentrate.  Add in 1 oz cracked ice and blend until very smooth.  Pour over the Curacao.  Top off with the Carnivo in a drizzle.  Do not stir.

Jelly Bean

Jelly Bean

1 oz Anisette
1 oz Blackberry Brandy

Pour the Anisette and Brandy into a cordial glass or rocks glass.  Stir and add ice, if desired.

Resurrection

Resurrection

1 oz Anjeo Rum
1 oz Blackberry Brandy
1 oz yellow Chartreuse
1/2 oz Midori


Fill a blender with 2 oz cracked ice.  Add the Rum and Brandy.  Blend until chunky and pour into a cocktail glass.  Rinse the blender and add the Midori with a few ice cubes.  Blend until smooth and pour over the Rum and Brandy mix.  Layer over gently with the Chartreuse.  Do not stir.  Garnish with a Lemon slice along the rim to look like the Sun.

Golden Slipper

Golden Slipper

1 oz Apricot Brandy
1 oz yellow Chartreuse
1 Egg yolk

Fill a mixing glsas with ice and add all the ingredients.  Shake well and strain into a chilled cocktail glass.

Hawaiian Eye

Hawaiian Eye

1 1/2 oz Bourbon
1 oz Kahlua
1 oz heavy Cream
1/2 oz Vodka
1/2 oz Banana Liqueur
1 tsp Pernod
1 Egg white

In a blender, combine 3 oz cracked ice with all the ingredients.  Blend a high speed for 15 seconds.  Pour straight into a chilled highball glass.  Garnish with a Cherry and Pineapple slice.

Rabbit Hole

Rabbit Hole

2 oz Anjeo Rum
1 oz Kahlua
1/2 oz Creme de Cacao
3 oz Heavy Cream, chilled

Pour the Cream into a highball glass.  Fill a blender with ice and add the rest of the ingredients.  Blend until chunky and then pour over the Cream, in a layer.  Dip a condiment spoon into the mix or suck through a straw to draw up the Cream in a line until a small amount of Cream sits on top center of the drink.  Garnish with a Cherry.

Daisy

Daisy

2 oz Tequila
1 oz Lemon juice
2 tsp  Grenadine
splash Club Soda

Fill a mixing glass with ice and add the Tequila, Lemon juice and Grenadine.  Shake and strain into a rocks glass.  Add ice and then top off with a splash of the Club Soda.  Do not stir before serving.