Mariposa: Cocktail glass.1 oz. Light Rum, 1/2
oz. Brandy, 1 tbsp. lemon juice, 1 tbsp. Orange Juice, 1 dash Grenadine.
Shake with ice and strain.
Marmalade: Highball glass with ice. 1 1/2 oz.
of Curacao and fill with tonic. Garnish with an orange slice.
Martinez: Chilled cocktail glass. 1 3/4 oz. gin, 1
1/4 oz. sweet vermouth, 1/4 oz. maraschino liqueur and bitters to
taste. Stir with ice and strain. Garnish with a lemon twist. Adapted
from Jerry Thomas' The Bar-Tender's Guide, or How to Mix All Kinds
of Plain and Fancy Drinks, 1887.
Mary Pickford: Chilled cocktail glass. 1 3/4 oz. light
rum, 1 1/4 oz. pineapple juice, 2 or 3 dashes of maraschino liqueur
and a dash of grenadine. Adapted from The Savoy Cocktail Book.
Maui Breeze: Parfait glass. 1/2 oz. brandy,
1/2 oz. amaretto, 1/2 oz. triple sec, 1 oz. sour mix, 2 oz. orange
juice and 1 oz. guava juice. Mix in a blender with ice until smooth.
Garnish with a pineapple stick and cherry.
Maxim: Cocktail glass.1 1/2 oz. Gin, 1 oz.
Dry Vermouth and 1 dash white creme de cacao. Shake with ice and strain.
Serve with a cherry.
McDuff: Cocktail glass. 2 oz. Scotch, 1 oz.
triple sec and several dashes bitters. Shake with ice and strain.
Garnish with an orange slice.
Melon Ball: Fill a highball glass with ice.
1 oz. of Midori and 1/2 oz. of vodka, then fill with O.J. and garnish
with an orange slice.
Drink Recipes "Mari-Mh"- Dallas
Bartenders
Mexican Coffee: Coffee cup. 1 oz. coffee liqueur,
1/2 oz. tequila, 5 oz. hot coffee. Stir coffee liqueur and tequila,
add coffee and top with whipped cream.
Mexico
Pacifico: Saucer Champagne glass. 1 1/2 oz. tequila,
1/2 oz. lime juice, 1 oz. passion-fruit syrup. Blend in a mixer with
1/3 cup crushed ice. Garnish with a lime slice.
Mexicola: Collins glass with ice. 2 oz. tequila
and juice of 1/2 lime. Fill with cola and stir.
