MEXICAN WEDDING BREAKFAST COCKTAIL

MEXICAN WEDDING
BREAKFAST COCKTAIL

Goes well with huevos rancheros and a blushing bridal
afterglow.
1 1/2 ounces sherry
1 egg
1 teaspoon powdered sugar
Drop of Tabasco sauce or dash of cayenne pepper
1. Fill cocktail shaker with sherry, egg, powdered
sugar, and Tabasco sauce or cayenne pepper.
2. Shake.
3. Strain into a cocktail glass.

SANGRIA Cocktail

SANGRIA

Perfect setting: pitcher for two, Melrose Avenue, a night of
endless possibilities.
1/5 dry red wine
1 ripe peach
6 slices lemon
1/2 ounce cognac
1 ounce triple sec
1 ounce maraschino liqueur
1 tablespoon sugar
1 whole orange
6 ounces chilled club soda
1. Pour wine into a glass pitcher.
2. Add peeled and sliced peach and lemon slices.
3. Add cognac, triple sec, maraschino liqueur, and
sugar.
4. Stir to dissolve sugar.
5. Carefully place the orange in the pitcher. (See below.)
6. Let mixture marinate at room temperature for at
least 1 hour.
7. Add soda and 1 tray of ice cubes to pitcher.
8. Stir.
9. Pour into wine goblets.

MADEIRA MINT FLIP

MADEIRA MINT FLIP

Another Madeira, my dear-a?
1 1/2 ounces Madeira
1 ounce chocolate mint liqueur
1 small egg
1 teaspoon sugar
1. Fill cocktail shaker with ice.
2. Add Madeira, liqueur, egg, and sugar.
3. Shake.
4. Strain into a chilled delmonico glass.
5. Dust with nutmeg.

BRANDIED FLIP

BRANDIED FLIP
Tastes so good you’ll do cartwheels and somersaults until
four.
1 ounce brandy
1 ounce apricot flavored brandy
1 small egg
1 teaspoon sugar
1. Fill cocktail shaker with ice.
2. Add brandies, egg, and sugar.
3. Shake.
4. Strain into a chilled delmonico glass.
5. Dust with nutmeg

COFFEE FLIP

COFFEE FLIP

Wow. This makes the cobwebs run screaming.
1 ounce cognac
1 ounce tawny port
1 small egg
1 teaspoon sugar
1. Fill cocktail shaker with ice.
2. Add cognac, port, egg, and sugar.
3. Shake.
4. Strain into a chilled delmonico glass.
5. Dust with nutmeg.