Almond White Russian
Almond White Russian
Mix It Yourself:
Ingredients:
1.5 oz Tito's Handmade Vodka
1 oz Coffee Liqueur
0.5 oz Almond Liqueur
0.5 oz Half & Half
Build in a rocks glass over ice.
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Ingredients:
1.5 oz Tito's Handmade Vodka
1 oz Coffee Liqueur
0.5 oz Almond Liqueur
0.5 oz Half & Half
Build in a rocks glass over ice.
Ingredients:
1 oz Averna
1 oz Gin
1 oz Campari
Directions:
In a shaker full of ice add:
•1 oz Averna
•1 oz Campari
•1 oz gin
Shake thoroughly with ice for 30 seconds. Strain into a tumbler, and garnish with orange peel.
1.5 oz DiSaronno Amaretto Liqueur
1 oz Lemon Juice
0.75 oz Royal Rose Orange Vanilla Cocktail Syrup
1 Egg White
1. Dry shake ingredients (without ice) for 30 seconds to fully integrate the egg white into the cocktail.
2. Shake again with ice until chilled, and use a mesh strainer to double-strain into a chilled coupe glass.
Ingredients:
3 oz Hot Coffee
1.5 oz Hennessy Brandy
0.25 oz DiSaronno Amaretto
0.25 oz Simple Syrup
Directions:
1. Add ingredients to a mug.
2. Garnish with whipped cream and nutmeg.
Photo copyright Russel Caron Wedding Photography
1.5 oz Amaretto
.75 oz Bourbon
1 oz Lemon Juice
1 tsp Simple Syrup
1/2 oz Egg White
Garnish: Lemon
Garnish: Luxardo Maraschino Cherries
Directions:
Source: Liquor.com
Ingredients:
Ramazzotti Amaro Liquor
Gin
Chocolate Bitters
Sweet Vermouth
Directions:
Combine ingredients in a tumbler glass with ice and stir.
Ingredients:
1 cup Vodka
9 cups of Ice
1 cup of Grenadine
1 cup of Blue Curacao
1 cup of Lemonade
1. Blend 3 cups of ice and grenadine syrup until smooth and set aside in glass.
2. Blend Blue Curacao with 3 cups of ice until smooth and set aside separately.
3. Blend the vodka, 3 cups of ice and lemonade, and set aside separately.
4. Next, you will add the blended layers to the glass starting with the grenadine and ending with Blue Curacao. Enjoy! (Serves 4)
Ingredients:
1.5 oz Campari
0.5 oz Strega Liquore
Top with Ginger Ale
Directions:
Stir & strain ingredients into a rocks glass.
1 oz Ancho Reyes
3 oz Ginger Beer
0.25 oz Lime Juice
Fill a collins glass with ice. Add Ancho Reyes, then gently pour the ginger beer on top. Add lime juice. Garnish with lime wheel.
1.5 oz Ancho Reyes
2 oz Pink Grapefruit Juice
1 oz Grapefruit Soda
Build ingredients in a tall glass over ice-half rim salt. Garnish with a large slice of pink grapefruit
0.5 oz Ancho Reyes
1 oz Hendrick's Gin
0.75 oz Combier Pamplemousse
1 oz Lemon Juice
0.5 oz Simple Syrup
0.75 oz Egg Whites
1 Dash Peychaud's Bitters
Combine all ingredients except
the rich simple syrup in a mixing tin.
Close the tin, dry shake to
emulsify the mixture with the
egg white. Open the tin, add
simple syrup and ice.
Shake again and double
strain into a coupe.
Using an eyedropper
place 5 drops of
Peychaud's on top
of the foam and using
a toothpick, drag a line.
2 oz Ancho Reyes Chile Liqueur
5 oz Hot Chocolate
1 Pinch Cinnamon Powder
Combine Ancho Reyes and homemade hot chocolate in a footed glass. Garnish with grated cinnamon
1.5 oz Ancho Reyes
1 oz Hudson Baby Bourbon Whiskey
0.5 oz Simple Syrup
15 Leaves Mint Leaves
1 Mint Sprig
In a collins glass or julep cup, add mint and simple syrup. Muddle lightly to release the flavor and aroma. Add Ancho Reyes and bourbon. Pack the glass with crushed ice. Garnish with a mint sprig.
0.5 oz Ancho Reyes
1.5 oz Milagro Reposado Core Tequila
0.5 oz Crème de Cacao
0.5 oz Manzanilla Sherry
1 Dash Orange Bitters
Orange Peel
Garnish
Orange Peel
Chill coupe glass with ice and water and set aside. Combine all ingredients in a mixing glass. Add ice and stir unitl well chilled and diluted. Discard chilling ice from the coupe. Strain ingredients into chilled coupe. Using a vegetable peeler, remove a long piece of orange peel. Express the oil over the cocktail, rub the peel around the rim of the glass, and place atop the cocktail.
1 oz Ancho Reyes
1 oz Milagro Reposado Core Tequila
0.25 oz Simple Syrup
3 Dashes Angostura Bitters
2 Dashes Orange Bitters
Orange Peel
Lemon Peel
Combine all ingredients in a mixing beaker. Add regular ice and stir for 30 seconds. Strain into a double old fashioned glass over large hand cut ice block. Using a vegetable peeler, remove long orange and lemon peels. Express each over the top of the cocktail and rub them together around the rim of the glass. Roll peels together into a rosette and place atop the cocktail.
0.75 oz Ancho Reyes
1.5 oz Milagro Silver Core Tequila
Lime Juice
Agave Nectar
Lime Wedge
Using a lime wedge, wet the rim of an old fashioned glass, salt it, and set aside. Combine all ingredients in a cocktail shaker. Add ice, shake, and double strain over fresh ice into the glass. Garnish with a lime wedge.
1 oz Ancho Reyes
3 oz Pineapple Juice
1 Each Squeeze of Lime Juice
1 Each Lime Wheel
Combine Ancho Reyes, pineapple juice, squeeze of lime, and ice in a Collins glass. Garnish with a lime wheel.
1 oz Ancho Reyes
1 oz Sailor Jerry Spiced Rum
1 oz Lime Juice
0.5 oz Simple Syrup
1 Dash Angostura Bitters
3 oz Soda Water
8 Leaves Mint Leaves
1 Sprig Mint Sprig
In a Collins glass, add lime juice and mint. Lightly muddle to release the aromas. Add Ancho Reyes, rum, sugar, bitters, soda water and ice. Using a bar spoon, unsettle the mint at the bottom of the glass, dispersing it throughout the drink and incorporating all the ingredients. Garnish with mint sprig.
2 oz Ancho Reyes
6 oz Soda Water
1 Each Squeeze of Lime Juice
1 Each Lime Twist
Combine Ancho Reyes, soda water, a couple squeezes of lime, and ice in a Collins glass. Using a vegetable peeler, remove a 4-inch peel of lime. Express the oils over the drink, rub around the rim of the glass and place on top.
1 oz Ancho Reyes
12 oz Tecate
1 Each Lime Wedge
Serve Ancho Reyes chilled with a can of Mexican beer topped with a lime wedge
2 oz Casamigos Anejo
0.25 oz Agave Syrup
0.25 oz Simple Syrup
2 Dashes Orange Bitters
2 Dashes Angostura Bitters
Combine all ingredients into a glass mixer. Add ice. Stir quickly for 30 - 40 seconds. Strain into rocks glass. Add 1 large ice cube. Garnish with an orange peel wrapped around a Luxardo cherry on a skewer,
Ingredients:
1.5 oz Liquore Strega
1.5 oz Pineapple Puree
0.5 oz Limoncello
0.5 oz Grenadine
2 dashes Angostura Bitters
Zest of 1 Lemon
Directions:
Shake & double strain in a coupe glass.
1 oz Zacapa 23 Rum
0.75 oz Riesling Wine
0.25 Each Orange Curaçao
0.5 oz Sparkling Water
0.5 oz Pineapple Juice
0.25 Each Fresh Lemon Juice
0.25 Each Orange Juice
Combine Zacapa Centenario 23 Rum, Riesling, orange Curacao, unsweetened fresh pineapple juice, fresh lemon juice and fresh-squeezed orange juice into a cocktail shaker with two ice cubes. Strain into a highball glass over ice. Top with sparkling water. Garnish with orange slice, lemon slice and pineapple leaf.
Ingredients:
2oz Gin
1oz Aperol
Splash of Lemon Juice
Directions:
Add all ingredients to a shaker full of ice. Stir until cold, strain in to martini glass. Garnish with lemon twist.
If you choose to drink alcohol, Maine Spirits asks that you drink responsibly.
If you think you have a drinking problem, you should seek professional help.
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