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SALTY DOG

11/2 oz. Vodka

Fresh Grapefruit Juice

Mix both ingredients in as iced highball glass with salt on the rim.

SANGRIA (red)

One bottle Dry Spanish Red wine

3 oz. Orange Curacao

1 oz. Lemon Juice

3 oz. White grape juice

3 oz. Orange juice

2 oz. Sugar or Simple Syrup

Fresh fruit Garnish- Orange wheels, Lemon wheels, Lime wheels, Slices of Melon

Place three each of the orange, lemon and lime wheels in the bottom of a large glass pitcher and muddle them together with the lemon juice, orange juice and the simple syrup using a long wooden spoon. Add the rest of the ingredients and stir. Top with club soda and serve over ice in a large stem wine glass. Garnish with fresh cut seasonal fruit. (Serves six people.)

WHITE SANGRIA

One bottle Spanish White wine

3 oz. Maraschino Liqueur

2 oz. Lemon Juice

3 oz. White grape juice

3 oz. Orange juice

2 oz. Sugar or Simple Syrup

Fresh fruit Garnish

Club Soda

Orange wheels, Lemon wheels, Lime wheels, Slices of Melon

SAZARAC

1 1/2 oz. Rye Whiskey

1 oz. VS Cognac

2 dashes Peychauds Bitters (you may need to search for this)

2 dashes Angostura Bitters

4 dashes of Herbsaint Liqueur

1/2 oz. Simple Syrup or 1/4 tsp. of superfine sugar

Lemon twist

Season a rocks glass with the Herbsaint by swirling and tossing out the Herbsaint. Fill another rocks glass with ice and set it aside to chill. Add to the seasoned glass the two types of bitters and the sugar. Muddle. Add the spirits and ice cubes. Stir and strain into the original glass without ice. twist lemon peel over drink and drop it in. This is a classic sipping drink to be enjoyed slowly. There are layers and layers of flavor, some released slowly as the drink warms again to room temperature.

SAZERAC

This drink is based on the bitters compounded by Antoine Amedee Peychaud, who made a cognac cocktail by mixing his bitters with Sazerac de Forge et Fils, the favorite cognac of the day. As American taste changed to whiskey, the drink became a rye drink. I have my own twist, a mix of brandy and rye.

2 Dashes Peychauds Bitters

2 Dashes Angostura Bitters

1 oz. Rye Whiskey

1 oz. VS Cognac

Splash of Ricard or Herbsaint

1/2 oz. Simple Syrup

Take 2 rocks glasses, chill one while preparing the drink in the other. Splash the Ricard into the second glass and swirl it, then pour it out. Add the cognac, rye, syrup, and the two kinds of bitters. Stir with ice cubes to chill. Strain into the chilled rocks glass and garnish with a lemon peel.

SCARLETT O’HARA

1 1/2 oz. Southern Comfort

1/4 oz. Fresh Lemon Juice

1/4 oz. Simple Syrup

1 1/2 oz. Cranberry Juice

Shake all ingredients with ice and strain into a small cocktail glass.

SCREWDRIVER

1 1/2 oz. Vodka

Orange Juice

Iced a highball glass. Filled with vodka and fresh orange juice.

SEA BREEZE

11/2 oz. Vodka

3 oz. Grapefruit Juice

2 oz. Cranberry Juice

Pour vodka into an iced highball glass. Fill partially with Grapefruit juice and top with cranberry juice. Garnish with a lime wedge.

SEX ON THE BEACH

1 1/2 oz. Vodka

1/2 oz. Peachtree Schnapps

1/4 oz. Chambord

2 oz. Cranberry

2 oz. Pineapple

Shake and strain into an iced highball glass.

SIDECAR

1 oz. Brandy

1 oz. Cointreau

3/4 oz. Fresh Lemon Juice

Shake all ingredients with ice and strain into an iced old fashioned glass. Garnish with an orange peel. Note: If served “up” strain into a small cocktail glass with a sugared rim.

SINGAPORE SLING

Raffles Hotel, Singapore C. 1935

11/2 oz. Gin

1/2 oz. Cherry Herring

1/4 oz. Cointreau

1/4 oz. Benedictine

2 oz. Pineapple Juice

Dash of Angostura Bitters

1/2 oz. Fresh Lime Juice

Shake all ingredients with ice and strain into a highball glass. Garnish with orange slice and cherry. Top with soda.

SLOE GIN FIZZ

1 oz. Sloe Gin

1 1/2 oz. fresh lemon juice

1/2 oz. Simple Syrup

Sparkling water

Lemon slice

Combine gin, lemon juice and simple syrup and shake well with ice. Strain into a chilled highball glass over ice cubes. Fill with sparkling water, stir gently and garnish with lemon slice.

SLOE COMFORTABLE SCREW

2 oz. Sloe Gin

1 oz. Southern Comfort

4 oz. Fresh Orange Juice

Build in a highball glass. Garnish with an orange slice.

SMITH AND KEARNS

2 oz. Kahlua

3 oz. Milk or Half & Half

Club Soda

Build in an iced highball glass and top with soda. Note: For Colorado Bulldog, substitute coke for soda.

Snowball

1 1/2 oz Advocaat

8-10 oz Lemonade / Sprite, cold

Few drops of vanilla syrup

Crushed Ice

Place crushed ice in the glass and add 1 1/2 oz of Advocaat. Fill up the glass with vanilla syrup and lemonade. Serve at once.

SOURS

1 1/2 oz. Base Liquor

3/4 oz. Fresh Lemon Juice

1 oz. Simple Syrup

Shake all ingredients with ice and strain into an old fashioned glass. Garnish with a cherry and slice of orange. Note: Sours made with sweet liqueur use 1/2 oz. simple syrup.

SOUTHSIDE

(House drink of the Famous 21 Club)

2 oz. Gin

3/4 oz Fresh Lime Juice

2 Lime Wedges

1 oz. Simple Syrup

2 Sprigs of Mint

Muddle one of the mint sprigs with the limes, lime juice, and simple syrup in the bottom of a bar glass. Add the gin and the simple syrup and shake well. Pour over crushed ice in a goblet and stir until the outside of the glass frosts. Top with a splash of soda and garnish with the sprig of mint.

SPRITZER

White wine with ice and club soda. Garnish with lemon peel.

STORK CLUB COCKTAIL

1 1/2 oz. Gin

1/2 oz. Triple Sec

1/4 oz. Fresh Lime Juice

1 oz. Fresh Orange Juice

1 Dashes Angostura Bitters

Shake all ingredients and strain into a martini glass. Garnish with an orange peel.

STINGER

(Classic New York nightcap)

2 oz. cognac or brandy

3/4 oz. white Creme de Menthe

Shake both ingredients with ice and strain into an old fashioned glass.

STRAWBERRY DAIQUIRI

1 1/2 oz. Light Rum

1/4 oz. Maraschino Liqueur

2 oz. Simple Syrup

3/4 oz. Fresh Lime Juice

5 Strawberries

Blend with crushed ice and serve in a large goblet. Garnish with a strawberry.

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