Dallas Bartenders

Favorite Drink Recipes

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Drink Recipes "Pi-Pz"- Dallas Bartenders

Picasso: 1 1/2 oz. Cognac, 1/2 oz. Red Dubonnet, 1/2 oz. lime juice and 1 tsp. sugar. Shake with ice and strain. Twist an orange peel over drink and drop into glass.

Pina Colada: Collins or stemmed glass with ice. 1 1/2 oz. of rum, 2 oz. cream of coconut, and 3 oz. of pineapple juice. Garnish with a pineapple slice and cherry.

Pineapple Cocktail: Cocktail glass. 1 1/2 oz. Light Rum, 3/4 oz. Pineapple Juice and 1/2 tsp. Lemon Juice. Shake with ice and strain.

Pineapple Fizz: Highball glass. 1 3/4 oz. light rum, 1 oz. pineapple juice and 1/2 tsp. powdered sugar. Shake with ice and strain. Fill with club soda and stir. Garnish with a pineapple stick.

Pineapple Paradise: 2 oz. DeKuyper Tropical Pineapple and 1 oz. Coconut Rum. Fill with cranberry juice and garnish with a pineapple wedge.

Pink Gin: Cocktail glass. 2 oz. gin. Stir with ice and strain. Add 2 dashes Angostura bitters.

Pink Lady: Cocktail glass. 1 1/2 oz. gin, 1/2 oz. grenadine and 1 oz. of cream. Shake with ice and strain.

Drink Recipes "Pi-Pz"- Dallas Bartenders

Pink Lemonade: 1 1/4 oz. vodka, 1 1/4 oz. sweet & sour, 1 oz. cranberry juice and 1/3 tsp. sugar. Build drink and fill with club soda. Garnish with a squeeze of lime.

Pink Squirrel: Cocktail glass. 1 oz. Creme de Noyaux, 1 oz. white creme de cacao, 1 oz. light cream. Shake with ice and strain.

Pistachio Mint Ice Cream: Large cocktail glass. 1 oz. vodka, 1 oz. hazelnut liqueur, 1/2 oz. creme de menthe, 2 oz. heavy cream. Blend ingredients with 1/2 cup of ice until smooth. Garnished with a mint leaf.

Planter's Punch: Collins glass with ice. 1 1/2 oz. of dark rum, 1/2 oz. of grenadine, 2 oz. of sweet and sour and 2 oz. of O. J. Shake with ice and strain. Garnish with a flag (cherry sworded through the orange rind).

Poinsetta: Champagne glass. Fill half with cranberry juice and the other half with champagne.

Polonaise: Rocks glass with ice. 1 1/2 oz. brandy, 1/2 oz. blackberry liqueur or blackberry brandy, 1/2 very dry sherry, 1 tsp. lemon juice and 2 dashes orange bitters. Shake with ice and strain.

Drink Recipes "Pi-Pz"- Dallas Bartenders

Polynesian Cocktail: Cocktail glass. 1 1/2 oz vodka, 3/4 oz cherry flavored brandy, juice of 1 lime. Rub rim of glass with lime and dip into powdered sugar. Shake with ice and strain.

Polynesian Paradise: Saucer Champagne glass. 1 1/2 oz. golden rum, 1 tsp. brown sugar, 3/4 oz. lime juice, 1/2 oz. sweet vermouth and 1/4 oz. triple sec. Put ingredients in blender with 1/3 cup of crushed ice and blend at low speed about 10-15 seconds until smooth.

Port and Starboard: Pousse cafe glass. 3/4 oz. grenadine and 1 1/2 oz. green creme de menthe. Pour carefully into glass so creme de menthe floats on grenadine.

Prairie Chicken: Wine glass. 1 oz. of gin and 1 whole egg and a pinch of salt and pepper. Place an egg with unbroken yolk in glass, pour gin on top and sprinkle with salt and pepper.

Prairie Oyster: Old-fashioned glass with a couple of ice cubes. 1 oz. of brandy, 1 tbsp. of Worcester sauce, 1 tsp. catsup, 1 tbsp. vinegar and a pinch of pepper. Shake with ice and strain all ingredients. Place an egg yolk on top without breaking and add a dash of cayenne.

Drink Recipes "Pi-Pz"- Dallas Bartenders

Preakness Cocktail: Chilled cocktail glass. 1 1/2 oz. bourbon or rye whiskey, 3/4 oz. sweet vermouth, Benedectine and Angostura bitters to taste. Stir with ice and strain. Garnish with a lemon twist.

Presbyterian: Fill a highball glass with ice. 1 1/2 oz. bourbon, fill with equal amounts of club soda & ginger ale. Garnish with a lemon twist if desired.

Princess Pousse Cafe: Pousse cafe glass. 3/4 oz Apricot-flavored Brandy and 1 1/2 tsp Light Cream. Pour cream carefully on top of brandy.

Purple Passion: Collins glass. 1 1/2 oz. vodka, 3 oz. grapefruit juice, 3 oz. grape juice. Chill, stir and add sugar to taste.

Drink Recipes "Pi-Pz"- Dallas Bartenders© '05-'07 Dallas Catering

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