by Howard | Oct 4, 2008 | Cocktails
Ingredients
1/2 oz Amaretto
1 oz Cointreau
3/4 oz Dark Rum
1 oz Grapefruit Juice
3 oz Pineapple Juice
1/2 oz Grenadine
Kismet Hardy Directions
Blend ingredients briefly with a glassful of crushed ice. Serve in a wine goblet, garnish with a cherry and orange slice, and serve.
Serve Kismet Hardy in a Red Wine Glass
by Howard | Oct 4, 2008 | Cocktails
Ingredients
1 oz White Rum
2/3 oz White Creme de Cacao
1/3 oz Lime Juice
1 tsp Sugar
1/3 oz Blackcurrant Juice
1 oz Whipping Cream
Kis-Kesay Directions
Shake ingredients and strain into a champagne saucer. Float cream on top, garnish with a twist of orange peel, and serve.
Serve Kis-Kesay in a Champagne Saucer
by Howard | Oct 4, 2008 | Cocktails
Ingredients
1/2 oz Vodka
1/4 oz Coffee Liqueur
1/2 oz Irish Cream
1/2 oz Creme de Cacao
Kish Wacker Directions
Mix the ingredients in a blender with ice, and strain into a cocktail glass. Tastes like a chocolate shake. Add an extra amount of bailey’s to taste if desired.
Serve Kish Wacker in a Cocktail Glass
by Howard | Oct 4, 2008 | Cocktails
Ingredients
1 1/2 oz Kirschwasser
1/2 (Juice of) Lime
5 oz (chilled) Coca-Cola
Kirsch Cuba Libre Directions
Squeeze lime juice directly into a collins glass. Add spent shell, fill with ice and add remaining ingredients. Add straws, and serve.
Serve Kirsch Cuba Libre in a Collins Glass
by Howard | Oct 4, 2008 | Cocktails
Ingredients
5 parts Champagne
1 part Creme de Cassis
Kir Royale Directions
Pour creme de cassis into a glass and gently pour champagne on top.
Serve Kir Royale in a Beer Mug
by Howard | Oct 4, 2008 | Cocktails
Ingredients
1 oz Kirschwasser
2 oz Creme de Cassis
Soda Water
Kirsch and Cassis Directions
Pour the creme de cassis and kirsch into a cocktail shaker half-filled with ice cubes. Shake well, and strain over 2 ice cubes in a wine glass. Add soda water to taste, and serve.
Serve Kirsch and Cassis in a White Wine Glass