Drink Recipes "Pa-Ph"- Dallas Bartenders
Paddy Cocktail: Chilled cocktail glass or rocks glass.
1 1/2 oz. Irish whiskey, 3/4 oz. sweet vermouth and bitters to taste.
Stir with ice and strain.
Pain
Killer: Collins glass filled with ice. 1 1/2 oz. rum,
1 1/2 oz. cream of coconut, 2 oz. pineapple juice and a big splash
orange juice. Garnish with a cherry and a sprinkle of nutmeg.
Pall Mall: Old fashioned
glass with ice. 1 1/2 oz. gin, 1/2 oz sweet vermouth, 1/2 oz. dry
vermouth, 1/2 oz. white creme de menthe. Stir briskly.
Palmetto Cocktail: Cocktail glass. 1 1/2 oz.
light rum, 1 1/2 oz. dry vermouth and 2 dash bitters. Stir and strain.
Panama Cocktail: Cocktail glass. 1 oz. brandy,
1 oz. white creme de cacao and 1 oz. light cream. Shake with ice and
strain.
Papaya Sling: Collins glass with ice. 1 1/2
oz. gin, juice of 1 lime, 1 tbsp. papaya syrup,1 dash bitters and
club soda. Shake with ice and strain. Fill with club soda. Pineapple
stick for garnish.
Drink Recipes "Pa-Ph"- Dallas Bartenders
Paradise Cocktail: Cocktail glass. 1 oz. apricot
flavored brandy, 3/4 oz. gin and the juice of 1/4 orange. Shake with
ice and strain.
Parisian: Cocktail glass.1 oz. gin, 1 oz. dry
vermouth, 1/4 oz. creme de cassis. Shake with ice and strain.
Park Avenue: Cocktail glass. 1 1/2 oz gin,
3/4 oz sweet vermouth, 1 tbsp. pineapple juice. Stir with ice and
strain.
Passion Daiquiri: Cocktail glass. 1 1/2 oz.
light rum, juice of 1 lime, 1 tsp. powdered sugar, 1 tbsp. passion
fruit juice. Shake with ice and strain.
Passion
Mimosa: Champagne flute. 2 oz. Passion fruit juice,
chilled and fill with Champagne. Garnish with a strawberry.
Peach Melba: Old fashioned
glass.1 oz. peach schnapps, 1/2 oz. black raspberry liqueur and 3
oz. cream. Shake and strain. Garnish with a peach slice.
Drink Recipes "Pa-Ph"- Dallas Bartenders
Pegu
Club Cocktail: Chilled cocktail glass. 1 1/2 oz. gin,
3/4 oz. triple sec, 1/2 oz. fresh lime juice. Shake with ice and strain.
Add Angostura and orange bitters to taste. Adapted from The Savoy
Cocktail Book, 1930 and a popular drink from the Pegu Club in
Burma.
Peppermint Pattie: Fill
rocks glass with ice. 1 1/2 oz. of white creme de menthe and 1 1/2
oz. of white creme de cacao.
Peppermint Stick: Champagne
flute.1 oz. peppermint schnapps, 1 1/2 oz. white creme de cacao, 1
oz. light cream. Shake with ice and strain.
Perfect Cocktail: Cocktail glass.1 1/2 oz.
gin, 1 1/2 tsp. Dry Vermouth, 1 1/2 tsp Sweet Vermouth and 1 dash
Bitters. Stir with ice and strain.
Phoebe
Snow: Chilled cocktail glass. 1 1/2 oz. brandy, 3/4
oz. Dubonnet Rouge and absinthe to taste. Stir with ice and strain.
Add 1 or 2 dashes of absinthe substitute to taste.
