Dallas Bartenders

Favorite Drink Recipes

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Drink Recipes "Ri-Rz"- Dallas Bartenders

Rickeys: Highball glass with ice. Any liquor, juice of half a lime and fill with soda. Garnish with a lime squeeze.

Ritz Fizz: Champagne flute. Chilled champagne, 1 dash lemon juice, 1 dash blue curacao, and 1 dash amaretto. Fill glass with Champagne, add ingredients and gently stir. Garnish with a lemon twist.

Roadrunner: Rim edge of Champagne flute with a slice of orange then dip rim in sugar and nutmeg mixture. 1 oz. vodka, 1/2 oz. amaretto and 1/2 oz. coconut cream. Combine in blender with 1/2 scoop of crushed ice for 15 seconds. Top with a dash of nutmeg.

Rob Roy: Rocks glass with ice. 1 1/2 oz. scotch and 1/4 oz. of sweet vermouth. Garnish with a cherry.

Drink Recipes "Ri-Rz"- Dallas Bartenders

Robert E. Lee Cooler: Collins glass. 2 oz. gin, 1/4 tsp. anis, juice of 1/2 lime, 1/2 tsp. powdered sugar and 2 oz. carbonated water. Add lime juice, sugar and carbonated water to glass and stir. Add ice, then anis and gin. Fill with ginger ale and stir. Add a long spiral of orange or lemon peel and dangle over the top of glass.

Rococo: Cocktail glass. 1 oz. cherry vodka, 1 oz. orange juice and 1/2 oz. triple sec. Shake with ice and strain.

Rootbeer Float Martini: Equal amounts of vanilla vodka, rootbeer schnapps, and Baileys Irish cream.

Root Beer Spritzer: Collins glass with ice. 1 oz. Kahlua and 1 oz. of Bailey's Irish Cream. Fill with soda.

Drink Recipes "Ri-Rz"- Dallas Bartenders

Royal Gin Fizz: 2 1/4 oz gin, 1 oz. lemon juice, 1 whole egg and 2 tsp. sugar. Shake with ice and strain. Fill with soda and garnish with a slice of lemon.

Rum and Coconut Cooler: Collins half-filled with ice. 2 oz. light rum, 1 oz. coconut cream, 1/2 oz. lemon juice. Shake with ice and strain. Add soda and ice to fill glass. Garnish with a lemon slice and maraschino cherry.

Rum and Pineapple Cooler: 2 oz. light rum, 2 oz. pineapple juice, 1/2 oz. lemon juice, 1 tsp. 151-proof rum, 1 tsp. sugar, and 1 dash angostura bitters. Shake all ingredients with ice and strain. Add soda and ice to fill glass. Garnish with speared pineapple and papaya chunks.

Rum Coconut Fizz: Collins glass with ice. 2 1/4 oz. of light rum, 1/2 oz. cream of coconut and 1/2 oz. lime juice. Shake with ice and strain. Fill with club soda.

Drink Recipes "Ri-Rz"- Dallas Bartenders

Rum Runner: Highball glass half-filled with ice. 1 1/2 oz Malibu® coconut rum, 1 oz blackberry brandy, 3/4 oz. orange juice, 3/4 oz. pineapple juice and 3/4 oz. cranberry juice.

Rum Sunset: Highball glass with ice. 1 1/2 oz. of rum, 3 oz. orange juice and a squeeze of lime wedge. Garnish with an orange wheel.

Rum Swizzle: Collins glass with ice. 1 oz. Grosling's Black Seal Rum, 1 oz. Gosling's Gold Bermuda Rum, 2 oz. orange juice, 2 oz. pineapple juice, 1 dash Falernum, 1 dash grenadine and 1 dash Angasura Bitters. Pour in glass, stir and garnish with an orange slice.

Russian Quaalude: Rocks glass. 1/3 Russian vodka, 1/3 Frangelica (or Amaretto) and 1/3 Bailey's Irish Cream. Blend in a mixer with ice until smooth.

Russian Squirrel: Chilled cocktail glass. 1 1/2 oz. vodka, 1/2 oz. creme de noyau and 1/2 oz. fresh lime juice. Shake with ice and strain.

Rusty Nail: Rocks glass with ice. 1 1/2 oz. of scotch and 1 oz. of Drambuie. Stir gently. Garnish with a lemon twist.

Drink Recipes "Ri-Rz"- Dallas Bartenders© '05-'07

Please do not Drink and Drive. Drink Responsibly.