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Hoop’-la Department.

 

This is the small print where I deny everything and refuse to take any responsibility for anything. Any opinions given should not be taken as facts & any facts given should not be taken as opinions. As an extra precaution all the really small print is in white text, this is copyrighted .

 

E. & O. E.

 

Copyright www.petespintpot.co.uk 2008. First published 17 October 2008, last updated 14 February 2012.

 

Pete’s Pint Pot is dedicated to the home production & sensible drinking of beer, wine, cider & meads plus a little bit of china painting & a few bits of photograph tampering.

 

If you are affected by any of the articles on this site or any of the issues raised in them, I truly feel sorry for you.

 

Finally the sanity clause: As Chico Marx

famously said to brother Groucho,

 

  “Everybody knows there ain't no

     Sanity Clause!”

 

 

WARNING:- Some pages may contain music!

Do not enter this site if you are allergic to nuts!

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              ssumptions:

 

1 Standard measure or “shot” of spirit is assumed to be 25ml & all the following drinks are assumed to be of the strengths (% ABV).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

*Spirits are generally considered to be 40% ABV for the Alcoholic units calculations.

 

COCKTAILS

 

AFTER DARK MARTINI

Alcoholic units = 3.1

 

2 shots vodka

1 shot De Kuyper Crème De Cacao - white

½ shot De Kuyper Crème De Menthe - green

½ shot Measure Noilly Prat - dry

 

Method:

Stir all ingredients with ice & strain into a Martini glass. Garnish by chocolate coating the glass rim.

 

ALABAMA SLAMMER

Alcoholic units = 0.7

 

1 shot Disaronno Amaretto (an Italian sweet almond-flavoured liqueur, made from apricot or almond stones, sometimes both)

¼ shot lime juice

Cranberry juice

1 dash soda

 

Method:

Pour Disaronno Amaretto into highball glass half filled with crushed ice. Top up with cranberry juice. Add a splash of soda & a squeeze of fresh lime juice. Garnish with a squeeze of lime.

 

BALALAIKA

Alcoholic units = 3

 

1½ shots De Kuyper Triple Sec

1½ shots vodka

1½ shots lemon juice

 

Method:

Shake all ingredients with ice & strain a Martini glass. Garnish with an orange wedge

 

BERRYOSKA

Alcoholic units = 2

 

2 shots vodka

4-5 blackberries

Juice from half a lime

2 tsp sugar

 

Method:

Using a tumbler, muddle the lime juice, sugar & raspberries to create a paste. Fill the glass with crushed ice. & add the Vodka, stir well (top the glass with extra crushed ice if required). Garnish with more blackberries or Maraschino cherry.

NOTE:- Blueberries, blackcurrants, cranberries. etc. can be substituted for the blackberries.

 

BLACK CAT

Alcoholic units = 2

 

1 shot Vodka

1 shot De Kuyper Cherry Brandy

2 shots Cranberry Juice

2 shots Coke

 

Method:

Pour ingredients into highball glass with some ice cubes & stir well. Garnish with a cherry.

 

BLOODY MARY

Alcoholic units = 2.3

 

2 shots vodka

¼ shot Tio Pepe Fino sherry

6 Drops Tabasco sauce

2 Drops Angostura bitters

4 shots tomato juice

1 pinch celery salt

1 pinch pepper

½ shot Worcestershire Sauce

½ shot lemon juice

½ teaspoon horse radish

 

Method:

Coat the rim of a chilled highball glass with salt & pepper & fill with ice cubes. Shake & strain the other ingredients into the glass. Garnish with ground pepper & a stick of celery.

 

BRANDY EGGNOG

Alcoholic units = 2

 

200ml milk

2 shots brandy

2 tsp sugar

1 egg yolk

 

Method:

1. Pour the milk, brandy, sugar & egg yolk into a cocktail shaker (or a liquidizer).

2. Strain into a glass, garnish with nutmeg or cocoa powder for dusting.

Alternatively, either rum or whiskey can be used in place of the brandy.

 

BRAZILIAN PRESIDENTE

Alcoholic units = 2.5

 

2 shots Leblon Cachaça

½ shots sweet vermouth

½ shots fig liqueur

Dash of grenadine

 

Method:

Fill the shaker with ice, sweet vermouth, fig liqueur, & Leblon Cachaça. Shake vigorously. Strain & serve in a chilled martini glass. Garnish with a fig.

 

CAIPIRINHA

Alcoholic units = 2

 

¾ fresh lime in wedges

2 shots Leblon Cachaça (rum)

½ shot sugar syrup

 

Method:

Muddle lime in a glass to release juices & oils in its skin. Pour in cachaca & sugar. Add ice & stir. Serve with straws.

 

CARNAVAL CAIPIRINHA

Alcoholic units = 3

 

2 shots Leblon Cachaça

1 shot dark rum

¾ shot passion fruit juice

¼ shot pineapple juice

¼ shot lime juice

5ml sugar syrup

 

Method:

Fresh squeeze the juice of quarter of a lime. Pour dark rum, passionate fruit juice, pineapple juice, & simple syrup into a shaker. Fill the shaker with ice & add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a pineapple wedge.

 

CHERRY MARTINI

Alcoholic units = 2.5

 

3 Drops Angostura Bitters

2 shots gin

½ shot cherry brandy

½ shot dry vermouth

 

Method:

Shake all the ingredients together in a cocktail shaker with ice. Strain into a Martini glass. Garnish with a cherry.

 

COSMOPOLITAN (WHITE)

Alcoholic units = 3

 

2 shots vodka

1 shot Cointreau

1 shot white cranberry juice

½ shot lemon juice

 

Method:

Shake all the ingredients together with plenty of ice in a cocktail shaker. Strain & serve in a chilled martini glass.

A slice of lime or lemon.

 

COSMOPOLITAN (RED)

Alcoholic units = 3

 

2 shots vodka

1 shot Cointreau

1 shot cranberry juice

½ shot lime juice

 

Method:

Shake all the ingredients together with plenty of ice in a cocktail shaker. Strain & serve in a chilled martini glass.

Garnish with a twist of orange zest.

 

DEVILS BREW

Alcoholic units = 1.4

 

1 shot tequila

½ shot De Kuyper Crème De Cassis (Blackcurrant) Liqueur 15%

1 Large Dash Lime Juice

Top up Ginger Ale

 

Method:

Pour the Tequila, De Kuyper Crème De Cassis, & lime juice in a highball glass & stir. Top up with ginger ale & garnish with a slice of lime.

 

DEVIL’S COCKTAIL

Alcoholic units = 2.7

 

2 shots tawny port

1½ shot dry vermouth

¼ shot freshly squeezed lime juice

 

Method:

Shake all ingredients with ice, strain into a chilled Martini glass & add a lemon zest twist

 

DIAMOND FIZZ

Alcoholic units = 2.6

 

2 shots London dry gin

1 shot fresh lemon juice

½ shot sugar syrup

Champagne

 

Method:

Shake the first three ingredients with ice & strain into a long, chilled glass. Top up with the Champagne & garnish with a lemon slice.

 

DIRTY MARTINI

Alcoholic units = 2.2

 

2 shots London dry gin

¼ shot dry vermouth

2 tsp freshly squeezed lime juice

2 tsp olive brine (from jar of olives)

 

Method:

Stir all ingredients with ice, fine strain into a chilled Martini glass & garnish with three olives & a lemon zest twist.

 

DRY MARTINI

Alcoholic units = 2.2

 

2 shots London dry gin

¼ shot dry vermouth

 

Method:

Stir all ingredients with ice, fine strain into a chilled Martini glass & a lemon zest twist.

 

EGG CUSTARD MARTINI

Alcoholic units = 3.5

 

2 shots vodka

½ shot bourbon

½ shot Stolichnaya Vanil (vanilla flavoured) vodka

1 shot Advocaat

1 teaspoon sugar syrup

 

Method:

Stir all ingredients with ice in a cocktail shaker & strain into a Martini glass. Garnish with a sprinkle of nutmeg

 

ESPRESSO MARTINI

Alcoholic units = 2.2

 

2 shots vodka:

1¾ shots hot espresso coffee

½ shot sugar syrup

¼ shot coffee liqueur

 

Method:

Shake all ingredients with ice, fine train into a chilled Martini lass & float three coffee beans on top as decoration.

 

FLUFFY DUCK

Alcoholic units = 2.5

 

1 shot gin

1 shot Advocaat

½ shot Cointreau

1 shot orange juice

Soda

 

Method:

Fill a tall glass with ice. Add the gin, Advocaat, Cointreau & orange juice, top up with soda.

 

GINGER SNAP

Alcoholic units = 2.4

 

1½ shots London dry gin

½ shot (Domaine de Canton) ginger liqueur

½ shot Conitraerau

Juice of ½ freshly squeezed lemon

1 “dash” Angostura bitters

Soda water

 

Method:

Shake first five ingredient sand strain into an ice-filed glass. Add soda & lemon zest twist.

 

HARVEY WALLBANGER

Alcoholic units = 2.5

 

2 shots vodka

½ hot Galliano

6 shots orange juice

 

Method:

Add the vodka & orange juice to some ice in a highball glass then float the Galliano on the top. Garnish with a slice of lemon.

 

HEDGEROW SLING

Alcoholic units = 1.8

 

1 shot London dry gin

1 shot sloe gin liqueur

1 shot fresh lemon juice

½ shot sugar syrup

¼ shot Creme De Mure liqueur (Blackberry)

Soda water

 

Method:

Shake first four ingredients with ice & strain into a long glass with ice. Top with soda & drizzle with Creme De Mure liqueur.

 

HEMINGWAY SPECIAL DAIQUIRI

Alcoholic units = 4

 

3½ shots Bacardi rum

1 shot freshly squeezed grapefruit juice

¾ shot Maraschino liqueur

½ shot freshly squeezed lime juice

½ shot sugar syrup

 

Method:

Shake all ingredients with ice, fine-strain into a chilled. Martini glass & garnish with a lime wedge.

 

JAMAICAN MULE

Alcoholic units = 2

 

2 shots spiced rum

½ shot fresh lime juice

½ shot sugar syrup

Ginger beer/ale

 

Method:

Pour ingredients into a long, ice-filled glass, top up with ginger beer, lightly stir & garnish with a lime wedge.

 

KIR ROYALE

Alcoholic units = 1.5

 

2 shots De Kuyper Crème De Cassis

Top up with Champagne

 

Method:

Place an ice cube in a flute glass, add Champagne & then slowly add the De Kuyper Crème De Cassis in order to obtain a “blush” colour. Garnish with a fresh blackberry/raspberry or red cocktail cherry .

 

LONG ISLAND ICED TEA

Alcoholic units = 3

 

½ shot Bacardi rum

½ shot London dry gin

½ shot vodka

½ shot tequila blanco

½ shot Cointreau triple sec

1 shot fresh lime (or lemon) juice

1 tsp (caster) sugar

Cola

 

Method:

Shake first seven ingredients with ice & strain into a long, ice-filled glass. Top up with cola, stir & serve with straws & a lemon slice.

 

LYNCHBURG LEMONADE

Alcoholic units = 2.5

 

1½ shots Tennessee whiskey

1 shot Cointreau triple sec

1 shot freshly squeezed lemon juice lemonade

 

Method:

Shake first three ingredients with ice & strain into an ice-filled highball glass. Top with lemonade garnish with a lemon slice.

 

LYNCHBURG LEMONADE

From the Jack Daniel’s web site.

Lynchburg, Tennessee is the home of Jack Daniel’s.

Alcoholic units = 2

 

1 shot Jack Daniel’s Tennessee Whiskey

1 shot triple sec

1 shot sour mix

 

Method:

Stir all ingredients with 4 parts lemon-lime soda. Garnish with a lemon slice & cherries.

 

MANGO & PAPAYA CAIPIRINHA INFUSION

Alcoholic units = 2

 

2 shots Leblon mango & papaya infused Cachaça

2 muddled limes

1 tablespoon of sugar

 

Method:

Shake six times & serve.

 

MANHATTAN

Alcoholic units = 2.5

 

2 shots Bourbon

1 shot Noilly Prat Rouge (Vermouth)

2-4 drops Angostura Bitters

½ tsp juice from Maraschino cherries

 

Method:

Stir ingredients with ice & strain into a martini glass. Garnish with a Maraschino cherry

 

MIAMI

Alcoholic units = 2.9

 

2 shots white rum

1½ shots De Kuyper Crème De Menthe - Green

1 Dash Lemon Juice

 

Method:

Shake all ingredients in a cocktail shaker with ice & strain into a martini glass. Garnish with mint leaves

 

MAI TAI

Alcoholic units = 2.3

 

1 shot dark rum

1 shot light rum

½  shot orange curacao

½ shot almond syrup

½ shot fresh lime juice

 

Method:

Shake all ingredients with ice & fine-strain into a chilled glass. Add crushed ice, use a cherry for garnish.

 

MARGARITA

Alcoholic units = 2.8

 

2 shots tequila

1 shot Cointreau triple sec

½ shot freshly squeezed lime juice

 

Method:

Shake all ingredients with ice & fine-strain into a chilled glass. Garnish with a lime wedge.

 

MOJITO

Alcoholic units = 2

 

12 fresh mint leaves,

2 shots white rum

1 shot fresh lime juice

½ shot sugar syrup

3 drops Angostura bitters

Soda

 

Method:

Lightly muddle mint in base of glass. Add rum, Angostura. lime juice & sugar. Half fill a long glass with crushed ice & stir with a bar spoon. Fill glass with more crushed ice & stir again. Top with soda, stir & serve with straws & a mint sprig.

 

MOSCOW MULE

Alcoholic units = 2

 

2 shots vodka

1 shot freshly squeezed lime juice

¼ shot sugar syrup

3 dashes Angostura bitters

Ginger ale

 

Method:

Shake first four ingredients with ice & strain into a long, ice-filled glass. Top with ginger beer, stir & garnish with lime wedge & mint sprig.

 

NAUGHTY BUT NICE

Alcoholic units = 1.1

 

½ shot Disaronno Amaretto

½ shot Peach Schnapps

1  shot Amarula cream

1 shot cream (or use milk)

 

Method:

Shake all the ingredients together in a cocktail shaker with ice. Strain into a chilled martini glass. To garnish, sprinkling with chocolate shavings

 

OLD FASHIONED

Alcoholic units = 3

 

3 shots bourdon

3 dashes Angostura bitters

1 tsp sugar

 

Method:

Using a tumbler, soak the sugar in angostura, add a drop of Bourbon & stir. Add ice slowly stirring & adding more Bourbon until the sugar has dissolved.

 

PINA COLADA

Alcoholic units = 2

 

2 shots white rum

4 shots pineapple juice

1 shot cream

1 shot coconut cream

 

Method:

Blend all the ingredients with a handful of crushed ice. Garnish pineapple wedge & a cherry on a cocktail stick & add pineapple leaf.

 

PINK LADY

Alcoholic units = 0.9

 

½ shot white rum

1 shot De Kuyper Crème De Cassis

½  shot lemon juice

Top up with fresh orange juice

 

Method:

Shake all the ingredients together in a cocktail shaker. Strain into a highball glass half filled with ice cubes. Garnish with a maraschino cherry.

 

POMEGRANATE BELLINI

Alcoholic units = 1

 

1 shot pomegranate juice

½ shot Cuarenta Y Tres liqueur

½ shot freshly squeezed lemon juice

Sparkling wine

 

Method:

Shake first three ingredients with ice & fine strain into a chilled flute. Top up with sparkling wine.

 

PURPLE HOOTER

Alcoholic units = 0.79

 

½ shot vodka

1 shot De Kuyper Raspberry Liqueur

¼ shot lime juice

 

Method:

Shake/shake all ingredients together with ice & pour into a shot glass.

 

NEW YEAR'S ABSOLUTION

Alcoholic units = 1.7

 

2 tbs runny honey

1 shot (La Fee Parisian - 68%) absinthe

1 shot apple juice

Ginger ale

 

Method:

Stir honey with absinthe until honey dissolves. Add apple juice, shake with ice & strain into an ice-filled glass. Top with ginger ale, stir & garnish with mint sprig.

 

P.S. I LOVE YOU

Alcoholic units = 3

 

¾ shot dark rum

1¾ shot Disaronno Amaretto

¾ shot  Tia Maria

1¼  shots Amarula Cream

1 shot Double Cream

 

Method:

Shake all the ingredients together with ice in a cocktail shaker. Fine strain into a chilled Martini glass. Garnish with sprinkles of flaked chocolate.

 

RED SURF

Alcoholic units = 1.25

 

1 shot vodka

½ shot Noilly Prat Red

The juice of 1 orange

1 dash lime juice

1 tsp De Kuyper Grenadine

 

Method:

Pour all the ingredients into a cocktail shaker & shake. Strain into a wine glass. Garnish with a slice of orange and/or a maraschino cherry.

 

RITZ FIZZ

Alcoholic units = 1.5

 

½ shot Disaronno Amaretto

½ shot Measure De Kuyper Blue Curaçao

½ shot Measure lime juice

Top up with Champagne

 

Method:

Pour all ingredients into a chilled fluted glass & lightly stir. Garnish with a twist of lemon.

 

SCARLET PIMPERNEL

Alcoholic units = 1.6

 

1 shot De Kuyper Triple Sec

1 shot Pimm's

4 shots cranberry juice

4 shots apple juice

1 large dash lime juice

 

Method:

Add all the ingredients into a highball glass filled with ice. Garnish with a slice of lime

 

SCREWDRIVER

Alcoholic units = 0.5

 

½ shot vodka

1½ shots orange juice (fresh)

 

Method:

Half fill a highball glass with ice & add the vodka & orange juice. Garnish with slice of orange.

 

SINGAPORE SLING

Alcoholic units = 3.1

 

2 shots Hendrick's gin

½ shot Bénédictine Dom

1 shot De Kuyper Cherry Brandy

1 drop Angostura bitters

½ shot lemon juice

Top up Soda

 

Method:

Shake & strain into an ice filled sling glass, top up with soda water. Garnish with a slice of lemon.

 

SNOWBALL (CLASSIC)

Alcoholic units = 0.9

 

2 shots Advocaat

¼ shot lime cordial

Top up with lemonade

 

Method:

Shake the advocaat & lime juice together. Pour into an ice filled highball. Top up with lemonade.

 

TEQUILA SUNRISE

Alcoholic units = 2

 

2 shots tequila

3 shots fresh orange juice

¾ shot of grenadine

 

Method:

Pour the tequila in a highball glass with ice, add the orange juice & stir. Gently add grenadine by tilting the glass. The grenadine should go straight to the bottom, then rise up slowly through the drink, garnish with a slice of orange & a cherry.

 

WHISKY MANHATTAN

Alcoholic units = 2.5

 

4 drops angostura bitters

2 shots blended whisky

1 shot (Noilly Prat) red vermouth

2 tsp juice from maraschino cherries

 

Method:

Stir all ingredients together with ice & strain into Martini glass. Garnish with a single maraschino cherry.

 

WHITE LADY

Alcoholic units = 2.5

 

1¾ shots London dry gin

1 shot Cointreau triple sec

1 shot fresh lemon juice

1 fresh egg white

 

Method:

Shake all ingredients with ice & fine strain into a chilled martini glass.

 

WHISKY & BLUE

Alcoholic units = 2.5

 

2 shots blended whisky

1 shot (De Kuyper) Blue Curaçao

¼ shot Lemon Juice

 

Method:

Shake the ingredients together with ice & strain into the glass. Garnish with raspberries on a cocktail stick

 

WHISKY SOUR

Alcoholic units = 2

 

2 shots bourdon

¾ shot freshly squeezed lemon juice

1 shot sugar syrup

3 dashes Angostura bitters

½ fresh egg white

 

Method:

Shake all ingredients with ice into a short ice-filled glass & decorate with a lemon slice & cherry.

 

SOME COCKTAIL GLASSES

Ale, Cider & Wine Mulls

Hurricane

Martini

Flute

Highball

Tumbler

Shot/Shooter

Sling

Some typical cocktail glasses are shown here & styles can “overlap”, note that the shot & the shooter glasses are basically the same. The difference is the the shot is designed to hold a single spirit, whilst the shooter is designed to hold two or more spirits & possibly non-alcoholic items as well (i. e. a cocktail). To make this issue more confusing, both types of glasses are available in different sizes, so, the shot can be bigger than the shooter! In conclusion, either name is O. K. with me!