Tokyo Tea

1. 1 Oz Midori Melon
2. 1/2 Oz Vodka
3. 1/2 Oz Tequila
4. 1/2 Oz Triple Sec
5. 1/2 Oz Gin
6. 1/2 Oz Rum

Directions

Combine all ingredients in a cocktail shaker. Shake, strain into glass filled with ice, and serve.  A variation of the original Long Island Ice T

Long Beach Ice Tea

1. 1/2 oz vodka
2. 1/2 oz tequila
3. 1/2 oz rum
4. 1/2 oz gin
5. 1/2 oz triple sec
6. 2 ozs sweet and sour mix
7. 1/2 splash Coca
8. Garnish with lemon wedge

Mohito

Mohito

½ oz sugar

Several Mint leaves mashed

1 oz Rum

1 0z. sweet & sour mix

Splash of club soda

Lime squeeze garnish

Blue Lagoon

1. ½ oz. Vodka
2. ½ oz. Coconut Rum
3. ½ oz. Blue Curacao
4. Fill with Lemonade

Vulcan mind probe

Vulcan mind probe

1. ½ oz Kahlua
2. ½ oz Ouzo
3. ½ oz 151 Rum

Scooby Snack

Scooby Snack recipe from American Bartending School’s mixed drink recipe book and bartenders manual with location in New York City, New Jersey and Palm Springs. 1 or 2 week hands on bartending school behind a real bar with job placement assistance.

1. 1/2 oz Malibu® coconut rum
2. 1/2 oz creme de bananas
3. 1/2 oz Midori® melon liqueur
4. 1/2 oz pineapple juice
5. 1 1/2 oz whipped cream

Mai Tai

1. ½ oz Rum
2. ½ oz Triple Sec
3. ½ oz Creme de almond
4. ½ oz Dark Rum
5. 1 oz each sweet/sour, pineapple and orange juice
6. Garnish with cherry

Electric Lemonade

Highball, blend or shake
1 oz Rum
½ oz Blue Curacao
Fill with equal parts of sweet/sour and 7UP
Garnish with lemon wedge

Electric Iced Tea

ELECTRIC ICED TEA

1. Cooler, blend or shake
2. ½ oz Vodka
3. ½ oz Gin
4. ½ oz Rum
5. ½ oz Triple Sec
6. ½ oz Midori
7. Fill with sweet/sour and 7UP
8. Garnish with lemon wedge

Hawaiian Punch

HAWAIIAN PUNCH
Cooler, blend or shake
½ oz Rum
½ oz Southern Comfort
½ oz Amaretto
1 oz orange juice
1 oz pineapple juice
Dash Grenadine Syrup

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