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Professional Bartenders Recipes

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Professional Bartenders Recipes Professional Bartenders HOME OF THE PERFECT MARGARITA!!! Cocktail Recipes Aggravation Bali Punch 1 oz. Scotch 1½ oz. White Rum ½ oz. Kahlua ½ oz. Coconut Rum ½ oz. PB Cocktail Cream 1 oz. PB Lime Juice Mix with ice, serve in a highball glass. 2 oz. PB Hurricane Mix 2 oz. Orange Juice Almond Joy ½ oz. Pineapple Syrup ½ oz. Creme de Cocao Shake and Strain. Serve in a highball ½ oz. PB Amaretto glass. Garnish with the Fruit in Season. ½ oz. Pina Colada 1½ oz. PB Cocktail Cream Banshee Blend or Shake, strain and serve on the ½ oz. White Creme de Cacao rocks. ½ oz. PB Banana Supreme 2 oz. PB Cocktail Cream Apricot Sour Blend or Shake. Strain and serve on the 2 oz. PB Lemon (Diluted) rocks. 1½ oz. Apricot Brandy Shake in cocktail shaker, Barrier Reef Pour into cocktail glass. 2 oz. Gin 1 oz. PB Triple Sec Banana Daiquiri (frozen) 1/3 oz. Grand Marnier 1 oz. PB Lemon S&S diluted ½ oz. PB Blue Curacao 1 oz. Light Rum 4 TBSP. Vanilla Ice Cream 1 oz. Creme de Banana Blend Breifly, Serve on the rocks in a 2 oz. PB Creamer Pina Colda Glass. Garnish with a Cherry, ½ Banana (optional) Pineapple, and Orange Slice. 6 Ice Cubes Blend until slushy. Garnish with banana Between the sheets chunks. 1½ oz. Rum ½ oz. Brandy Bacardi Cocktail ½ oz. PB Triple Sec 1 oz. Bacardi Rum ½ oz. PB Lemon S&S diluted 1½ oz. PB lemon S&S Shake well with cracked ice and strain ½ oz. PB Grenadine into coctail glass. Shake and strain, serve on the rocks. Blue Hawiian Bury Me Deep 1 oz. Light Rum 1½ oz. Gin 1 oz. PB Blue Curacao ½ oz. Scotch 2 oz. Pineapple Juice ½ oz. PB Lime Juice 1 oz. Cream of Coconut ½ oz. PB Grenadine Blend and Serve in a highball glass. ½ oz. Passion Syrup Garnish with a Pineapple and Cherry. 3 oz. FQ Lemonade Shake and Strain. Serve on the rocks in a Blue Margarita highball glass. 1 oz. Tequila ½ oz. PB Blue Curacao Carribbean Sunset 1½ PB Lemon S&S 1 oz. PB Banana Supreme Shake and Strain. Serve on the rocks in a 1 oz. Gin Margarita Glass. Garnish with PB ½ oz. PB Blue Curacao Margarita Salted rim and a Lime Wedge. 1 oz. PB Cocktail Cream ½ oz. PB Lemon (diluted) Blue Lagoon 1/3 oz. PB Grenadine 1 oz. Vodka Shake and Strain. Serve on the rocks in a 1 oz. PB Blue Curacao Goblet glass. Garnish with the Fruit of 4 oz. FQ Lemonade the season. Stir and serve on the rocks in a highball glass. Garnish with a cherry and lemon Chi Chi slice. 1 oz. Vodka 2 oz. PB Pina Colada Blushin’ Russian 3 oz. Pineapple Juice 1 oz. Vodka Blend with ice or Shake and Strain. 1 oz. Kahlua Serve in a Hurricane or Collins Glass. 1/3 oz. PB Amaretto Garnish with a Pineapple wedge. 1 oz. PB Cocktail Cream Shake and Strain. Serve in a Flute glass. Colorado Bulldog 1 oz. Vodka Boston Ward 8 ½ oz. Kahlua 1 oz. Bourbon ½ oz. PB Cocktail Cream 1½ oz. PB Grenadine Splash of Coke ½ oz. PB Lemon S&S Serve on ice. Shake and Strain, Serve in a Flute Glass. Creamsicle Brandy Punch Cocktail ½ oz. White Creme de Cacao 2 oz. Brandy ½ oz. PB Triple Sec ½ oz. PB Triple Sec ½ oz. Orange Juice 2½ oz Dry Ginger Ale 1½ PB Cocktail Cream Stir and Serve on the rocks in a Goblet. Blend or Shake and Strain. Serve on the Garnish with a sprig of mint and fruit rocks or in a Champagne glass. that is in season. First Food Company • Dallas, Tx.• 800-527-1866 • 214-637-0214 2 Crime of Passion Golden Dream 1 oz. Dark Rum ½ oz. Galliano 1 oz. PB bar syrup ½ oz. PB Triple Sec 2 TBSP. Vanilla Ice Cream ½ oz. Orange Juice 1/3 oz. PB Grenadine 1½ oz. PB Cocktail Cream 3 oz. Cream Soda Blend or Shake and Strain. Serve on ice Blend Breifly and serve in a Goblet or in a champagne glass. Glass. Garnish with and orange slice and a cherry. Grasshopper ½ oz. White Creme de Cacao Curacao Cooler ½ oz. Green Creme de Menthe 1 oz. PB Triple Sec 2 oz. PB Cocktail Cream ½ oz. Vodka Blend or Shake and strain. Serve on ice ½ oz. PB Blue Curacao or in a Champagne glass. ½ oz. PB Lime Juice ½ oz. PB Lemon S&S (diluted) Hurricane ½ oz. Orange Juice Use a 28 oz. Hurricane Glass. Fill it with ½ oz. PB Bar Syrup crushed ice. 4 oz. FQ Lemonade Add 4 oz. of dark rum Stir and serve on the rocks in a collins Add 4 oz. of reconstituted PB Hurricane glass. Garnish with a spiral of lime. cocktail mix Stir. Garnish with a orange slice & Daiquiri (frozen) maraschino cherry. 4 oz. PB Lime or Margarita Perfecto Serve with a straw – Have Fun! (diluted) 1½ oz. Rum Jack Rose Cocktail Blend with crushed ice until frozen 1 oz. Apple Brandy ½ oz. PB Grenadine Daiquiri (on the rocks) 1½ oz. PB Lemon S&S (diluted) 3 oz. PB Lime S&S (diluted) Shake and Strain. Serve in a champagne 1½ oz. Rum glass. Garnish with a Lime wedge. Stir and strain into a glass. Jim Collins Disaronno Driver 1 oz. Scotch 1½ oz. Vodka 2 oz. PB Lemon S&S ¾ oz. PB Amaretto Top with Soda 4½ oz. Orange Juice Shake and Strain. Serve on ice in a Shake and serve on the rocks in a collins glass. Garnish with a orange slice highball glass. Garnish with an orange and cherry. slice. Kamikaze Gimlet ¾ oz. Vodka 2 oz. Gin ¼ oz. PB Lemon S&S (diluted) ½ oz. PB Lime Gimlet ½ oz. PB Triple Sec Shake with ice and Serve on Ice. strain or serve on the rocks. First Food Company • Dallas, Tx.• 800-527-1866 • 214-637-0214 3 Kismet Hardy Margarita (frozen) 1 oz. Cointreau 4 oz. PB Margarita Perfecto (diluted) ¾ oz. Dark Rum 1½ oz. Tequila ½ oz. PB Amaretto ½ oz. PB Triple Sec 3 oz. Pineapple Juice Blend with crushed ice until frozen. Pour into salt-rimmed glass, salted with PB 1 oz. Grapefruit Juice margarita salt. ½ oz. PB Grenadine Blend with crushed ice and serve in a Margarita (on the rocks) Goblet. Garnish with a orange slice and 3 oz. PB Margarita Perfecto (diluted) cherry. 1½ oz. Tequila ½ oz. PB Triple Sec Lime Daiquiri Stir and strain into salt-rimmed glass, salted 1 oz. Light Rum with PB margarita salt. 2 oz. PB Lemon S&S (diluted) Dash PB Lime Gimlet Mimosa Shake and Strain. Serve in a Champagne ½ oz. PB Triple Sec ¼ Glass of Orange Juice or Margarita glass. Garnish with a Lime Fill with Champagne and serve on ice in a wedge. collins glass. Garnish with a lemon twist. Long Island Ice Tea Mighty Mai Tai ½ oz. Gin 1 oz. Mai Tai Mix ½ oz. Rum ½ oz. Light Rum ½ oz. Vodka ½ oz. Vodka ½ oz. Tequila ½ oz. Gin ¾ oz. PB Lemon Bar Mix. Stir with ice ½ oz. Tequila in tall glass. Fill with cola. Garnish with ½ oz. PB Triple Sec lemon slice. Shake and Strain. Serve in a collins glass and garnish with a Orange. Lynchburg Lemonade Mississippi Magic 1 oz. Jack Daniels 1oz. Bourbon ½ oz. PB Grenadine 1oz. Southern Comfort 3 oz. PB Lemon S&S (diluted) ½ oz. Dry Vermouth Shake and Strain. Serve in a collins glass. 1 oz. Mandarin Juice Garnish with a lime wedge. 1 oz. Pineapple Juice ¼ oz. PB Lime Juice Mai Tai 1 oz. PB Peach Supreme 1 oz. Light Rum Blend with crushed ice and serve in a goblet. ½ oz. PB Triple Sec ½ oz. Creme de Almond 1½ oz. PB Lemon S&S (diluted) ½ oz. PB Grenadine Shake and Strain. Serve in a collins glass. Garnish with an orange slice and a cherry. First Food Company • Dallas, Tx.• 800-527-1866 • 214-637-0214 4 Moon River Peach Daiquiri (frozen) 1 oz. Apricot Brandy 1 oz. Light Rum 1 oz. Gin ½ oz. PB Lemon S&S (diluted) 1 oz. PB Triple Sec 1 oz. Peach Schnapps ½ oz. Galliano 1 oz. PB creamer 2/3 oz. PB Lime Juice ½ Fresh or Frozen Peach (optional) 1/3 oz. PB Blue Curacao 6 ice cubes. Blend until slushy. Garnish with ½ oz. PB Bar Syrup a peach slice. Streak Blue Curacao across the top. Shake and strain. Serve in a Goblet on Pina Colada 1½ oz. Light Rum crushed ice. Garnish with Curacao streak 2 oz. PB Pina Colada across the top. 2 oz. Pineapple Juice 3 oz. PB Creamer Orchard Orange Blend with ice. Garnish with Pineapple. 2 oz. Apple Brandy ½ oz. Dry Vermouth Pink Lady ¼ oz. PB Amaretto 1 oz. Gin 3oz. Mandarin Juice ½ oz. PB Grenadine ½ oz. PB Lime Juice 1½ oz. PB Cocktail Cream Shake and Strain. Serve on the rocks in a Blend or Shake and Strain. Serve in a highball glass. Garnish with the fruit of champagne glass. the season. Planters Punch 1 oz. Dark Rum Orgasm 1½ oz. PB Lemon S&S ½ oz. Southern Comfort 1 oz. Orange Juice ½ oz. PB Amaretto ½ oz. PB Grenadine 1 oz. PB Cocktail Cream Dash of Bitters Serve on Ice. Shake and Strain. Serve in a Collins glass. Garnish with an orange slice and a cherry. Passat 2 oz. Champagne Pink Squirrel ½ oz. PB Triple sec ½ oz. White Creme de Cacao ½ oz. Creme de Almond ½ oz. Apricot Liquer 2 oz. PB Cocktail Cream 1 oz. PB Hurricane Mix ½ oz. PB Grenadine 1 TSP. Orange Juice Blend or Shake and Strain. Serve in a Chill and serve in a champagne glass.
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