B-52 Bomber: (Ganache coffee liqueur, Bailey's liqueur, vodka) Pour the ingredients into a liqueur glass in order. And ignite the vodka product, blend and mix method to make.
Earthquake: (Jack Daniel's 1/3, Gin 1/3, Spiced Gin 1/3) Shake and pour into a cocktail glass.
21:00: Jack Daniel's 0.75, Coffee liqueur 0.75.
Electric banana: Banana liquor 0.75, Tequila 0.75.
Long Island Iced Tea: (Gin 1/3oz, Bacardi 1/3oz, Tequila 1/3oz, Cointreau 1/3oz, lemon juice 1oz) Pour the ingredients into a mixing bowl and shake well, pour into a tall glass with ice. Then fill with Coke.
Virgin: (Tequila 1oz, Banana 0.5oz, Cointreau 0.5oz) Shake and pour the ingredients into a cocktail glass, then drizzle a generous amount of red garnet syrup down the center.
Widow's Kiss: 1 point Angostura bitters, 15mL rum vanilla liqueur, 15mL yellow Sardoos, 30mL apple brandy shaken and shaken, served in a cocktail glass and garnished with 1 strawberry.
Coconut Tequila: 5mL maraschino cherry liqueur, 15mL lemon juice, 15mL coconut milk, 40mL tequila, 1/2 cup crushed ice. For the churning method, place all of the above ingredients in order in an electric blender, run on high speed for 20s, and serve in a saucer-shaped champagne flute.
Whisky Soda (Whisky Soda): In a sea-wave glass, add the right amount of ice, 1 part of whisky, the right amount of chilled seltzer water, and 1 mixing stick.
Wall's Blue: 15mL lime juice, 25mL orange liqueur, 25mL gin. Wet the rim of a classic glass with blue orange liqueur, dip the rim in powdered sugar, and place 3 ice cubes in the glass. Shake the ingredients in the recipe and strain into the glass.
Californian: 5mL apricot juice, 20mL American blended whiskey, 30mL sweetened mace, 40mL fresh orange juice. Shake and strain into a classic glass with ice.
Gin Tonic: Seaboard glass with ice, 1 part gin, appropriate amount of chilled tonic soda, 1 lemon wedge, 1 mixing stick.
Western Rose (Western Rose): 5mL lemon juice, 15mL apricot brandy, 15mL dry vermouth, 30mL gin. Shaken and served in a cocktail glass garnished with 1 red cherry.
Cupid: 1 raw egg, 5mL simple syrup, 40mL dry sherry, dash of pepper. Shake and mix method, cocktail glass.
Old Rum Coke (Rum Coke): a sea wave glass with a proper amount of ice, 1 part of dark rum, a proper amount of chilled Coca-Cola, 1 lemon slice, 1 mixing stick.
White Elephant: 1 raw egg white, 20mL of sweetened mace, 30mL of gin. Shake and strain into a cocktail glass.
Cherry Blossom: 2 dashes of orange liqueur, 2 dashes of red grenadine syrup, 2 dashes of lemon juice, 25mL of cherry brandy, 25mL of brandy. For the shake and mix method, shake well and then strain the drink into a cocktail glass.
Mint Julep: 4 mint leaves, 1 tablespoon of powdered sugar, 1 part bourbon. Melt the powdered sugar in a container with a little soda water, add the mint leaves and mash, then add the bourbon, stir, strain into a classic glass with ice, stir to cool, garnish with 1 mint leaf, 1 short straw.
White Rose: 1 raw egg white, 10mL orange juice, 15mL lime juice, 15mL maraschino cherry liqueur, 30mL gin. Shake and mix method, cocktail glass to serve.
Angel's Rose: 1 dab Campari bitters, 1/4 raw egg white, 20mL pineapple juice, 20mL Cointreau liqueur, 20mL American bourbon. For the Shaken and Blended method, serve in a cocktail glass and garnish with ? orange slice and 1 red cherry on the rim of the glass.
Champagne Julep: 4 mint leaves, 1 teaspoon powdered sugar, 1 part brandy, 180mL chilled champagne. Mash the mint leaves in a tambourine glass, dissolve the powdered sugar in the glass with a little soda water, stir well with the crushed mint leaves, add a good amount of crushed ice to the glass, pour in the brandy and champagne, garnish with 1 thin he leaf and 1 straw.
Corkscrew: 15mL dry vermouth, 15mL peach liqueur, 40mL white rum. For the Shake and Mix method, serve in a cocktail glass and garnish the glass with 1 lime wedge.
Allen: 1 dash of lemon juice, 20mL Maraschino white cherry liqueur, 40mL gin. Mix and serve in a cocktail glass.
Carrol: 20mL sweet mace, 40mL brandy. Mix, cocktail glass, garnish with 1 red cherry in glass.
Brandy Fizz: Shaker, 1 tsp powdered sugar, juice of 1 lemon, 1 part brandy. Shake well, strain into a Tambourine glass and fill with chilled soda water.
Tennessee Black Mud: Ingredients: a moderate amount of Jack Daniel's, a moderate amount of almond liqueur, a moderate amount of coffee (according to personal taste discretion). Preparation: Pour the boiled coffee into a large coffee cup, then add Jack Daniels and almond liqueur.
Hot Toddy: Ingredients: 5 cc Scotch whisky, 1 tablespoon of honey, half a cup of boiling water, a drop of freshly squeezed lemon juice, a slice of lemon cinnamon powder, a small sprig of cinnamon, and 5 clove buds. Preparation: First pour the whisky and honey into a heat-resistant whisky glass. Pour in half a glass of boiling water and shake well. 5 clove buds are inserted on a lemon slice and placed in the glass: sprinkle with powdered cinnamon and add a large drop of lemon juice. Shake again and insert a cinnamon stick for garnish.
Moquito: Ingredients: 5 cc of ambergris rum, a drop of freshly squeezed juice of green lemon, a drop of sugar juice, 4 fresh mint leaves, sparkling water Preparation: first put the mint leaves in a cocktail glass with rum and shake vigorously until the mint gives off its aroma. Add ice shavings, lemon juice and sugar juice to taste. Add the soda and shake well. Stick in a straw and you're ready to savor the mysterious mojito!
Milk Punch: Ingredients: 3 cc brandy, 3 cc rum, milk, sugar (to taste), grated nutmeg Preparation: Fill mixing glass with ice, pour in brandy and rum and shake well, pour into a whiskey glass. Add milk, sugar to personal taste, and sprinkle with nutmeg.
Lantern: Ingredients: 5 cc of gin, two drops of vermouth, one drop of sweet vermouth Preparation: First pour the gin and two types of vermouth into a mixer filled with ice. Shake well and pour immediately into a martini glass. Note: The glass should be chilled beforehand.