Liqueur Drinks

Served on the rocks and garnished with half an orange slice, lemon peel. 3cl (one part) Campari
3cl (one part) sweet vermouth
Dash of club soda

Shake well together, then pour over ice into glass. Garnish and serve.

Served straight up.
1 part Elixir d’Anu (Belgium)
1 part Cherry Brandy (Denmark)
1 part Noilly Prat (France)
1 part Schlichte (Germany)
1 part Sloe gin (Britain)
1 part Orange Curacao (Netherlands)
1 part Dry White Wine (Luxembourg)
1 part Coffee Liqueur (Ireland)
1 part Carpano (Italy)

Shake and strain into cocktail glass.

Served shaken, with ice.
2cl (one part) Crème de menthe (green)
2cl (one part) Creme de Cacao (white)
2cl (one part) Fresh cream

Pour ingredients into a shaker with ice. Shake briskly and then strain into a chilled cocktail glass.

Served straight up and garnished with cinnamon.
Sambuca
Cointreau
Cinnamon
Ice

The preparation of this drink is extremely complicated, and is explained below.
The Cinnamon can be replaced with black pepper if desired, creating a much more bitter drink, known as the pepperdraft.

The procedure is as follows:

A saucer is placed on a counter or table.
A shot glass is placed in the center of the saucer, filled with Sambuca.
A pint glass is filled with 1 - 2 shots of Cointreau.
Swirl this in the glass to coat the sides.
The Cointreau is lit and allowed to burn until the sides of the glass become warm to the touch.
The lit Cointreau is poured into the shot glass, igniting the Sambuca.
Cinnamon (or black pepper in the case of a Pepperdraft) is sprinkled into the flaming alcohol from about 1/3 of a meter (1 foot) above the shot glass. The finely powdered spice will ignite in the flame.
Important: All the while the pint glass must be kept upside down above the flames to catch the alcohol vapor coming off of the burning liquids.

When approximately 3-6 good shakes of cinnamon have been dispensed, the pint glass is lowered over the flaming liquid.
Note: the liquid on the outside of the inverted pint glass will still burn and needs to be gently blown out. The upside down pint glass is smaller than the coffee cup saucer, and will thus seal to the saucer extinguishing the flames inside.

As the alcohol cools inside the pint glass it will try to suck the alcohol on the outside back into the upside down pint glass. This backdraft effect is the origin of the drink's name.
The pint glass is removed and 2-3 ice cubes are placed into it. The opening of the pint glass is immediately sealed with the palm of the bartender's hand.
The pint glass is shaken: this has the effect of cooling the alcohol vapors and causing them to condense on the ice cubes, the walls of the glass and the air inside the glass.
Preparation is now complete. The drinker first downs the shot or drinks it through a straw. Then the straw is slipped through the bartender's fingers into the pint glass, whereby the drinker "drinks" the condensed alcohol - actually mainly inhaling the alcohol vapors inside the glass. Finally, the drinker uses the straw to suck up the spirits which have collected in the saucer. The combination of ingested and inhaled alcohol makes this drink extremely potent. The ice cubes (and the layer of condensed alcohol on them) may be eaten if desired.

1 1/2 oz Bailey's® Irish cream
1/2 oz Kahlua® coffee liqueur

Pour hershey's chocolate syrup around the inside rim of a rocks glass. Fill with ice, add ingredients, and serve.

30 ml vodka
30 ml Kahlua® coffee liqueur
30 ml Bailey's® Irish cream
60 ml cream
60 ml milk
1 banana
3 ice cubes
Grated chocolate


Place all ingredients, except grated chocolate, in a blender and blend until smooth. Pour into glass and sprinkle with grated chocolate.