Ice Cream Flip: Sour Glass. 1 oz. maraschino,
1 oz. triple sec, 1 whole egg and 1 small scoop vanilla ice cream.
Shake with ice and strain. Sprinkle with nutmeg.
Iced Coffee a L'Orange: Parfait glasses. 1
cup triple sec, 1 quart vanilla ice cream and 4 tsp. Instant Coffee.
Blend ingredients until smooth. Garnish with orange slices. Makes
5-6 servings.
Iced
Rum Coffee: Collins glass with ice. 1 1/2 oz. light
rum, 1 tsp. dark Jamaican rum, 6 oz. iced double strength coffee,
sugar and 2 tbsp. sweetened whipped cream. Pour both rums and coffee
into the collins glass and add ice to fill. Sugar to taste and top
with whipped cream
Icy Rummed Cacao: Parfait glasses. 1/2 cup
dark rum, 1/2 cup dark creme de cacao and 1 quart vanilla ice cream.
Blend ingredients until smooth. Garnish with shaved chocolate. Makes
4-6 servings.
Indian Summer: Sour glass. Rim glass with cinnamon.
Add 2 oz. of apple schnapps and fill with hot apple cider. Stir with
cinnamon stick if desired.
Drink Recipes "I"- Dallas Bartenders
Irish Car Bomb: Beer mug. 3/4 pint Guinness® stout,
1/2 oz. Bailey's® Irish cream and 1/2 oz. Jameson® Irish whiskey.
Add Bailey's and Jameson to a shot glass in that order. Drop the shot
glass into the Guinness and drink.
Irish Coffee: 5-6 oz.
fresh hot coffee, 1 1/2 oz. Irish whiskey, and 1 tsp. sugar. Warm
an Irish coffee glass by rinsing it in very hot water. Pour whiskey,
coffee and sugar into the glass and stir until the sugar dissolves.
Top with a generous dollop of whipped cream.
Irish Flag: Cordial glass. 1 oz. green creme
de menthe, 1 oz. Irish creme liqueur and 1 oz. Grand Marnier. Float
in order given.
Irish Rose: Collins glass. 1 oz. of whiskey
and 1 oz. of grenadine. Fill with club soda.
Irish Squirrel: Chilled cocktail glass. 1 1/2 oz.
Irish whiskey, 3/4 oz. creme de noyau and 1/2 oz. fresh lemon juice.
Shake with ice and strain. Garnish with a lemon twist.
Italian Coffee: Heat resistant stemmed glass
or mug. 1 1.2 oz. amaretto, 1 1/2 tbsp. coffe ice cream and ground
coriander. Pour amaretto inot glass and fill with hot coffee. Top
with coffee ice cream and sprinkle with coriander.
