Drinks with ‘Absinthe, Apricots, Avocados, Bananas, Blender, Blueberries, Bourbon Whiskey, Brandy, Cachaca, Celery, Champagne, Cherries, Fruits, Gin, Golden Rum, Grapefruits, Irish Whiskey, Kiwi, Lemons, Papaya, Passion Fruit, Pears, Pineapples, Rum, Rye whiskey, Sake, Schnapps, Shot Glass Standard, Tequila, Tomato, Uncategorized, Watermelons, strawberries, vodka’

Nightmarishly nightmarish

Ingredients:

• Bols Apricot Brandy
• Cachaca Velho Barreiro
• Cachaca 51
• Cachaca Canario
• Gordon Gin
• Cockspur Golden Rum
• Bacardi Superior
• Old Overholt Straight Rye Whiskey
• Tequila Don Julio
• Smirnoff Premium Vodka
• Vodka Xan Premium
• Schlichte Steinhager
• Knob Creek Bourbon Whiskey
• Takasago Ginga Shizuku Sake
• Puriste Premium Vodka
• Cruzan Coconut Rum
• Rum Bacardi 151 Proof
• Jameson Irish Whiskey
• Absolut Vanila Vodka
• De Kuyper Sour Apple Pucker Schnapps
• White Tequila Margaritaville
• Bacardi Torched Cherry Rum
• Absinthe
• Banana
• Limes
• Pineapple
• Cherry Cherries
• Papaya
• Grapefruit
• Apricot
• Kiwi Fruit
• Pear
• Strawberry
• Watermelon
• Avocado
• Blueberry
• Celery
• Passion Fruit
• Tomato
• Yellow Lemon
• Champagne Cattier Brut Antique
• Champagne Wine
• Cocktail Shaker
• Ultimate Choppers Blender

Preparation:

Pour 380 millilitres (12.85 fluid ounces) of the Bols Apricot Brandy
Pour 400 millilitres (13.53 fluid ounces) of the Cachaca Velho Barreiro
Pour 400 millilitres (13.53 fluid ounces) of the Cachaca 51
Pour 400 millilitres (13.53 fluid ounces) of the Cachaca Canario
Pour 360 millilitres (12.17 fluid ounces) of the Gordon Gin
Pour 361 millilitres (12.21 fluid ounces) of the Cockspur Golden Rum
Pour 400 millilitres (13.53 fluid ounces) of the Bacardi Superior
Pour 400 millilitres (13.53 fluid ounces) of the Old Overholt Straight Rye Whiskey
Pour 400 millilitres (13.53 fluid ounces) of the Tequila Don Julio
Pour 400 millilitres (13.53 fluid ounces) of the Smirnoff Premium Vodka
Pour 400 millilitres (13.53 fluid ounces) of the Vodka Xan Premium
Pour 400 millilitres (13.53 fluid ounces) of the Schlichte Steinhager
Pour 400 millilitres (13.53 fluid ounces) of the Knob Creek Bourbon Whiskey
Pour 400 millilitres (13.53 fluid ounces) of the Takasago Ginga Shizuku Sake
Pour 400 millilitres (13.53 fluid ounces) of the Puriste Premium Vodka
Pour 400 millilitres (13.53 fluid ounces) of the Cruzan Coconut Rum
Pour 400 millilitres (13.53 fluid ounces) of the Rum Bacardi 151 Proof
Pour 400 millilitres (13.53 fluid ounces) of the Jameson Irish Whiskey
Pour 373 millilitres (12.61 fluid ounces) of the Absolut Vanila Vodka
Pour 400 millilitres (13.53 fluid ounces) of the De Kuyper Sour Apple Pucker Schnapps
Pour 389 millilitres (13.15 fluid ounces) of the White Tequila Margaritaville
Pour 400 millilitres (13.53 fluid ounces) of the Bacardi Torched Cherry Rum
Pour 400 millilitres (13.53 fluid ounces) of the Absinthe
Pour 0 millilitres (0 fluid ounces) of the Banana
Pour 0 millilitres (0 fluid ounces) of the Limes
Pour 0 millilitres (0 fluid ounces) of the Pineapple
Pour 0 millilitres (0 fluid ounces) of the Cherry Cherries
Pour 0 millilitres (0 fluid ounces) of the Papaya
Pour 0 millilitres (0 fluid ounces) of the Grapefruit
Pour 0 millilitres (0 fluid ounces) of the Apricot
Pour 0 millilitres (0 fluid ounces) of the Kiwi Fruit
Pour 0 millilitres (0 fluid ounces) of the Pear
Pour 0 millilitres (0 fluid ounces) of the Strawberry
Pour 0 millilitres (0 fluid ounces) of the Watermelon
Pour 0 millilitres (0 fluid ounces) of the Avocado
Pour 0 millilitres (0 fluid ounces) of the Blueberry
Pour 0 millilitres (0 fluid ounces) of the Celery
Pour 0 millilitres (0 fluid ounces) of the Passion Fruit
Pour 0 millilitres (0 fluid ounces) of the Tomato
Pour 0 millilitres (0 fluid ounces) of the Yellow Lemon
Pour 0 millilitres (0 fluid ounces) of the Champagne Cattier Brut Antique
Pour 0 millilitres (0 fluid ounces) of the Champagne Wine
Pour 0 millilitres (0 fluid ounces) of the Cocktail Shaker
Pour 0 millilitres (0 fluid ounces) of the Ultimate Choppers Blender

This cocktail submitted by: http://

Mix it any way you want then scull

Ingredients:

• Absinthe
• Cachaca Canario
• Banana
• Cherry Cherries

Preparation:

Pour 0 millilitres (0 fluid ounces) of the Absinthe
Pour 0 millilitres (0 fluid ounces) of the Cachaca Canario
Pour 0 millilitres (0 fluid ounces) of the Banana
Pour 0 millilitres (0 fluid ounces) of the Cherry Cherries

This cocktail submitted by: http://

Absinthe, lemon, ice and bacardi

Ingredients:

• Absinthe
• Bacardi Superior
• Crushed Ice
• Yellow Lemon

Preparation:

Pour 20 millilitres (0.68 fluid ounces) of the Absinthe
Pour 10 millilitres (0.34 fluid ounces) of the Bacardi Superior
Pour 0 millilitres (0 fluid ounces) of the Crushed Ice
Pour 0 millilitres (0 fluid ounces) of the Yellow Lemon

This cocktail submitted by: http://

Absinthe (ab-sinth) is historically described as a distilled, highly alcoholic (45–74% ABV) beverage. It is an anise-flavoured spirit derived from herbs, including the flowers and leaves of the herb Artemisia absinthium, commonly referred to as “grande wormwood”. Absinthe traditionally has a natural green colour but can also be colourless. It is commonly referred to in historical literature as “la fée verte” (the Green Fairy).

The Sazerac is one of the oldest known cocktails, with its origins in pre-Civil War New Orleans, Louisiana. The original drink is based on a combination of Cognac and bitters created by Antoine Amédée Peychaud in the 1830s, and is reported to be the first cocktail ever invented in America. Since its creation, many different recipes have evolved for the drink, usually involving some combination of Cognac, rye whiskey, absinthe or Herbsaint and Peychaud’s Bitters.

Ingredients:

• 1/2 ounces (56.7 grams) Sazerac Rye whiskey
• Three dashes Peychaud’s Bitters
• One sugar cube or Simple Syrup
• 1/4 ounce (113.4 grams) Absinthe

Preparation:


One old fashioned glass is packed with ice. In a second old fashioned glass, a sugar cube and 3 dashes of Peychaud’s Bitters are muddled. The Rye Whiskey is then added to the sugar/Bitters mixture. The ice is emptied from the first old fashioned glass and the Absinthe is poured into the glass and swirled to coat the sides of the glass. Any excess Absinthe is discarded. The Rye-Sugar-Bitters mixture is then poured into the Absinthe coated glass and the glass is garnished with a lemon peel.