Salty Dog: Salt the rim
of a highball glass and fill with ice. 1 /12 oz. of gin and fill with
grapefruit.
Salty
Chihuaha: Salt the rim of a highball glass and fill
with ice. 1 1/2 oz. tequila and fill with grapefruit.
Sambuca Slide: Rocks
glass. 1 oz. Sambuca, 1/2 oz. vodka and 1/2 oz. light cream. Stir
and strain.
Sangria: 1 fifth light
dry red wine, 1 whole orange, 1 ripe peach, peeled and sliced, 6 slices
lemon, 1 1/2 oz. Cognac, 1 oz. triple sec, 1 oz. maraschino, 1 tbsp.
or more sugar to taste and 6 oz. club soda. Cut the entire orange,
including the white pulp so the orange meat is exposed, around the
fruit in one continuous strip but leave attached to the bottom of
the orange. Pour all ingredients into a glass pitcher stirring to
dissolve sugar. Place the top end of the orange peel carefully over
the rim of the pitcher and lower the fruit into the container. Let
the mixture steep for an hour at room temperature. Add soda and 1
tray of ice to pitcher and stir gently. Makes 6-8 oz. servings.
Drink Recipes "Sa-Sc"- Dallas Bartenders
Sangria #2: Mix in a pitcher. 1 1/2 L Red wine (Cabernet
Sauvignon), 1 large Lemon, sliced, 1 large orange, sliced, 1 large
apple, cut into thin sections, 3-4 oz. brandy and 1 cup Sugar. Soda
water. Mix wine, sugar and fruit and put in the fridge for 18-24
hours. The mixture will have a syrup consistency. Before serving
stir in brandy and mix with soda water until it has a thin wine-like
consistency. Serve in wine glasses.
Saxon Cocktail: Cocktail
glass. 2 oz. light rum, 1 oz. lime juice and 1 tsp. grenadine. Shake
with ice and strain. Garnish with an orange slice.
Sazerac: Old-fashioned
glass. 2 oz. of bourbon or blended whiskey, 1/4 tsp. of absinthe substitute,
1/2 tsp. of bar syrup and 1/4 tsp. of bitters (Peychaud's). Swirl
absinthe substitute around glass to thoroughly coat the inside of
glass and add the sugar and bitters with a tsp. of water and stir
until dissolved. Add whiskey and stir well then twist a lemon peel
over drink and drop into the glass. A New Orleans specialty.
Scarlet O'Hara: Fill
a collins glass with ice. 1 1/2 oz. of Southern Comfort, fill with
cranberry juice and garnish with a lime squeeze.
Scofflaw Cocktail: Chilled cocktail glass. 2 oz. bourbon
or rye whiskey, 1 oz. dry vermouth, 1/2 oz. fresh lemon juice and
1/4 oz. grenadine. Shake with ice and strain. Add a few drops of orange
bitters to taste.
Scorpion:
Old-fashioned glass. 2 oz. anejo rum, 1 oz. brandy, 1 oz. lemon juice,
2 oz. orange juice and 1/2 oz. orgeat. Mix in a blender with ice until
smooth. Garnsih with a cherry and orange slice.
Scorpion
Bowl for Two: 5 1/2 oz. of light rum, 1/4 oz. of gin,
1/4 oz. of brandy, 1 1/2 oz. of white wine, 2 oz. of sweet and sour,
1 oz. of orange juice and 1 oz. of Orgeat. Add ice, refrigerate for
1 hour and serve in a bowl with 2 straws.
Scotch Solace: 2 oz.
Scotch, 1/2 oz. honey, 1/2 triple sec, 4 oz. milk, 1 oz. cream and
1/8 tsp. freshly grated orange rind. Pour Scotch, honey and triple
sec into glass and stir until honey is dissolved. Add milk, cream
and orange rind. Add ice to fill glass and stir well.
Screaming Orgasm: Cocktail or rocks glass with
ice. 1 oz vodka, 1 1/2 oz Bailey's Irish Cream, 1/2 oz. coffee liqueur.
Stir briskly.
Screwdriver: Highball glass with ice. 1 1/2 oz. vodka
and 4 oz. orange juice. Pour into glass and stir well.
