Ingredients

• 1 oz Kahlua coffee liqueur
  5 oz hot black coffee
  1 1/2 oz whipped cream
  1 tsp sugar

Pour coffee and kahlua into an irish coffee cup, and sweeten to taste. Gently float the cream on top, and sprinkle with grated chocolate.

Ingredients

• 1 1/2 oz light rum
  1/2 oz triple sec
  2 tsp Pernod licorice liqueur
  1 tsp white creme de cacao
  1 egg yolk
  1 tsp superfine sugar

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a sour glass.

Ingredients

• 1 oz light rum
  1 oz brandy
  2 tsp lemon juice
  1/2 tsp grenadine syrup

Combine all ingredients in a cocktail shaker half-filled with ice cubes. Shake and strain into a cocktail glass, and serve.

Ingredients

• 1 1/2 oz Midori melon liqueur
  1 oz Malibu coconut rum
  1 oz gin
  1 oz vodka
  fill with 1/2 7-Up soda
  fill with 1/2 sweet and sour mix
  1 oz Blue Curacao liqueur

Fill a hurricane glass with ice and pour in the four alcohols. Add the sweet and sour, and the same amount with a touch more of 7-up. Float the blue curacao on top to finish.

Ingredients

• 2 cups water
  1/4 cup instant coffee
  3 1/2 cups granulated sugar
  1 split vanilla bean
  2 3/4 cups vodka
  3/4 cup brandy
  1/4 tsp chocolate syrup
  1 drop food coloring

1. Heat water in a medium saucepan. When hot, add coffee and stir until dissolved. Add sugar and vanilla bean, stirring well to combine. Bring to boil, stirring constantly. Immediately reduce heat so that a very low boil is maintained for one minute. Remove from heat and cool to lukewarm.

2. Pour vodka and brandy into aging container. Add the cooled coffee mixture and the chocolate extract. Stir well. Cap and let age in a cool dark place for 3 weeks.

3. After initial aging, strain liqueur through a cloth-lined wire-mesh strainer over a large bowl. Repeat until desired clairity is reached. Stir in food coloring. Bottle, cap and let age an additional 1-3 months.

Ingredients

• 1 oz Captain Morgan Original spiced rum
  1 oz Kahlua coffee liqueur
  1 bottle Guinness stout

Poor the Guinness into a large beer mug. Drop two shot glasses, filled with kahlua and rum respectively, into the guinness and down in one fell swoop.

Ingredients

• 1 oz dark rum
  1/4 oz Blue Curacao liqueur
  2 oz coconut cream
  2 oz pineapple juice

Pour the dark rum, blue curacao, coconut cream and pineapple juice into a blender with 1 1/2 cups of crushed ice. Blend until smooth. Pour into a hurricane glass, garnish with a pineapple piece, and serve.

Ingredients

• 1 1/2 oz blackcurrant syrup
  12 oz chilled lager

Pour Ribena blackcurrant syrup or similar into a beer pilsner or beer mug. Add lager (well chilled), and serve.

Ingredients

• 1 1/2 oz white rum
  2 oz orange juice
  2 oz pineapple juice
  1 oz coconut cream
  1 oz spiced rum
  1 splash grenadine syrup

Pour the white rum, juices and coconut cream into a cocktail shaker half-filled with ice cubes. Shake well and pour into a hurricane glass. Float spiced rum and grenadine on top, and serve.

Ingredients

• 750 ml vodka
  46 oz can V8 vegetable juice
  3 tbsp white horseradish
  3 tbsp Worcestershire sauce
  3 tbsp fresh lime juice
  1 tbsp Tabasco sauce
  1 1/2 tsp celery salt
  1 tsp ground red cayenne peppers

Add half amount of V8 juice to pitcher. Add all other ingredients, except vodka and stir vigorously. Add remaining amount of V8 juice and stir again. Add vodka; stir once more. Pour into ice-filled glasses, garnish with celery stalks and serve. (Serves 12-13)