MIXOLOGY BASICS

MIXOLOGY BASICS The Cocktail

During the Prohibition, the majority of liquor available consisted of bathtub gin and scotch scotch.. These conditions were so awful that you had to add enough sweetened sweetened,, highly flavored ingredients (cream ( cream cream,, honey, syrups, etc.) to be able to swallow the drink and still have sufficient content. The cocktail was invented to cover the bad taste of the base spirit they added juice, food items and garnishes to enhance the drink. This accounts for the bizarre formulas for mulas still found in some recipe books today. Parts of a cocktail

The are parts or sections of a cocktail are --spiritgin rum, Vodka Vodka.. Base: It is the fundamental ingredient. The base is usually spiritgin Normally, the base consists of single liquor which determines the type of cocktail. There are gin cocktails (Martinis), whiskey cocktails (Manhattans), rum cocktails (Daiquiris), Tequila cocktails (Margaritas). It is possible to combine two or more liquors as a base. For example, rye and bourbon whiskey, while different flavor, have the same common characteristics and can be used interchangeably or in combination as a base. Gin and white rum also blend well. ffor or example when making a Modifier: A modifier slightly changes the base spirit, for Martini Cocktail the vermouth is the modifier as this slightly changes the Vodka or  Gin. Gin.The The modifying agent also smoothes the biting sharpness of the raw liquor and adds character to its natural flavor. This flavor should never be predominated over  the liquor flavor. These are three class of modifying agents:   

AROMATICS  vermouth, bitter, Dubonnet. vermouth, FRUITJUICES  orange, orange, lemon, lime, etc., with or without sugar  thing” ” agents agen sugar, cream, eggs, MISCELLANEOUS“smoo MISCELLANEOUS“smoothing “smoothin “smoo g” agenttss such as sugar, etc. Cream and eggs produce a creamy, foamy drink that is pleasing to the eye as well as pleasant tasting.

Flavouring agent: Special flavoring include fruit syrups as well as cordials or  liqueurs. An ingredient which is used as a modifier in one cocktail may be used as a flavoring in another. The flavouring agent gives the cocktail the flavour, this is not to be confused with the mixers. Flavouring agents are usually liqueurs such as Tia Maria or Fraise. Colouring agent: Again these are liqueurs which have strong colour. colour. Blue Bols, Cassis and Chambord are good examples. If I f you mix Blue Bols with Orange Juice the drink will turn green. Mixer: The mixer is a non-alcoholic part of the cocktail these include fruit juices, cola, 7Up, cream, soda etc.

in the kitchen. Eggs, Additives: Additives are things that you would usually use in Tabasco, salt, hot sauce, and nuts etc. Garnish: Garnish: The garnish is the part which increases the eye appeal of the drink. Usually the garnish is a fruit which is a part of the ingredients of the cocktail (e.g. lemon wheel on a margarita) or something which enhances the taste of a cocktail (e.g. – chocolate sauce on a mudslide) Ice: An often overlooked but a very important part of a cocktail. Contrary to popular  belief the temperature of ice can also vary a lot (from –10F to +32F) +32F). Warm ice melts quickly and makes weak diluted drinks. The proper use of ice is very important to make a good cocktail.

When making your own cocktails you only need two or more of the the above above.. Everyone has their own recipes, but if you are given one follow it. You may not agree with it, you may have been taught in a different way. No matter where you go in the world you will find different cocktails with the same name, or even have two drinks with the same tastes totally different. Following the recipe in your bar will ensure that every cocktail that is made there comes out the same no matter who makes it. IF YOU ARE NOT SURE ABOUT A RECIPE THEN ASK OR LOOK IT UP.

Recipe Adherence

Strict recipe adherence will involve focus on the following areas: 1. 2. 3. 4. 5. 6.

Glassware Ice Free Pouring Mix logy Techniques Eye Appeal Mixes

Glassware

There are three basic rules concerning glassware: 1. Use the proper glassware for each drink. 2. Ensure that glassware is sparkling clean. 3. Ensure that glassware is not cracked or chipped. Glass ware is specified on each drink recipe. Always use the correct correct glass. This ensures the correct ration of liquor to the mixer. Unless specified in the recipe as pre-heated or prepre-chilled,, glassware must be at room temperature. Glassware just out of the dish machine is too hot to use. Adding ice to a hot glass will cause breakage. CHILLED GLASSWARE: A glass is chilled when used to serve cold beverages with no ice. To chill a glass, fill with cubed ice and fill with water. Allow to sit a while before preparing the drink; then discard ice and water. Shake out excess water and pour the cocktail. Do NOT return ice and water to the ice bin. PREHEATED GLASSWARE; A glass is pre heated when used to serve a hot drink or aromatic liqueur. To pre-heat a glass fill the glass with hot water and allow to sit until hot to the touch. Pour the hot water out into a sink. WASHING GLASSWARE: a drink looses its eye and taste appeal if served in a spotted or streaked glass or has remnants of lipstick. Even after through washing, the glass ware may be fingerprinted if dirty hands are used to replace it. All glass ware should be “beer clean”. A “beer clean” glass is one which the head of foam will remain compact and firm for  several minutes after pouring. As the beer is consumed, the foam will form rings on the glass at each new level.

At the front bar, a four sink glass washing system system is used to to ensure ensure clean clean glassware. SINK#1lined with aero mesh to keep debris out of the drain Glasses are emptied into this sink and dirty glassware (except except the stemware) is placed here. SINK#2Automatic glass washer or a three pronged brush. The sink is filled with hot, soapy water that should not flow over to the other  sink. One table spoon of tetrox soap is distributed on the brushes. SINK #3Clean, Luke warm water for rinsing the glassware. SINK#4A cold rinse (75 75 F) with Mikrolene sanitizer. The cold rinse brings down the temperature of the glasses. NOTE: Health codes may alter the order of sink#1 and sink #2.

Water needs to be changed frequently throughout the shift. This method satisfies health requirements and the method ensures sparkling glassware. DRINKS TYPICALLY SERVED IN THIS GLASS Name of the glass

Drink Served

Rocks (7 oz.)

On-the-rocks, wit with or without Cream Nails Shots

Highball (9 oz)

Highballs Cream Nails “Short” Drinks

Collins (14 ½ oz)

Collins Sours Juice Drinks Tall Highball

Shakes and Malts Flings Goblet(10 oz.) Tall Wine(12 ½ oz.)

Frozen and Ice cream Drinks Wine on-the-rocks Smoothies

Wine(6 ½ oz.)

Wine-by-the- glass

Tulip(9 oz.)

Champagne Drinks

Flute(6 oz.)

Champagne-by-the-glass

Silver Margarita(10 ½ oz.)

Silver Margaritas Silver 

Margarita

Variations Cocktail(6 oz.)

Any mixed drink served up

Pilsner(12 oz.)

Draft Beer  Accompanies   all   bottled

beer  Pint(16 oz.)

Draft Beer 

Tumbler 

Tea, Water, Sodas

Footed Glass Mug(8 oz.)

Used for all hot drinks except Those made with Hot Buttered Rum Batter 

ICE

with your hands or by scooping Always ice glass with an ice scoop, NEVER  a glass through the bin Glasses should never be placed in ice. You might break the glass in the ice, causing a health hazard for your your guest. Ice must be cold. Ice may vary in temperature from –10F to +32F. “Warm ice melts quickly and makes weak  diluted drinks. Check the temperature of  the ice by placing a quick-read thermometer in the ice storage bin every other day. Ice must be dry. Ice should stay dry. The ice bins should have adequate drainage to allow melting water to drain off easily and quickly. Check  ice bin drains at the ice machine, service bar and front bar at least once a week. Ice must be clean. Keep all impurities out of ice. Some bars store fruit, bottles and cartons in the same ice used to mix drinks. Health departments regard such ice as contaminated; and you should too. Ice bins and ice scoops should be included in a regular cleanup program. Use plenty of ice when making drinks. Unless specified by recipe, all glasses should be packed with ice before a drink is made. This ensured the proper ratio of liquor to mixer. The correct amount of ice also prevents over dilution. Dilution Dilution is is water from melting ice and is a part part of  any drink, but excess dilution spoils the drink. Use fresh, clean ice for every drink you make. Throw away used ice. You would not serve a partially eaten salad, so do not use partially consumed ice. Occasionally, a guest will request a new drink built on top of old one; in that case accommodate the guest. Replace ice if glass is broken over or near as ice bin. Do not take a chance with guests’ safety. Broken glass in ice is extremely hazardous.

FREE POURING

Free pouring all drink is a part of the uniqueness of bartenders. There are four  reasons for  free pouring: 1. Speed 2. Organization 3. Accuracy 4. Flair  The guidelines for a free pouring prevent the bottle from slipping out of your  hand or dislodging the pour spout. The guidelines also ensure a consistent flow. 1. Bottle must be held firmly, yet relaxed with contact between fingers and pour spout 2. Air flow of pour spout must remain unobstructed for a steady, even stream. 3. When pouring, the bottle must be inverted perpendicularly to the bar  top. 4. When “cutting” the flow of the liquid, the “cut” must be clean, quick  and precise with no ““trails”. ”. The bottle should “snap”. 5. Put a half spin on the bottle when empty. Bartenders must check their free pouring accuracy daily to ensure a consistent product. Consistency is the the key key to to free free pouring. pouring. Consistent pouring will increase your guest enjoyment of the drink you make. MIXOLOGY TECHNIQUES

All drinks are made using one of the following techniques: 1. Build 2. Stir & Strain 3. Shake & Strain 4. Mix 5. Blend 6. Layer  7. Float/Top 8. Muddle

The correct procedure for each drink will be specified in the recipe. BUILD: When building a drink, the ingredients are poured into the glass which it is served. The drink is “on-the-rocks” if it is served over ice. The drink is “straight up” if it is served without ice. Building is the easiest drink making technique and it is used for highballs, juice drinks, nails and many hot drinks. STIR & STRAIN: This technique is used to chill clear liquids when they are served  straight  up. Stirring mixes  the ingredients, assures  proper  dilution and chills liquor to the proper serving temperature. Clear  liquors are stirred and strained, instead of shaken and strained, to maintain the crystal clarity of the liquid. If a clear liquid is shaken or  mixed, it becomes mixed with air and looks cloudy. To stir and strain a drink:

1. Fill a mixing glass with ice 2. Pour ingredients into the mixing glass. 3. Stir quickly 8-10 times with a bar spoons until condensation forms on the outside of the glass. DO NOT CHURN. 4. Fit a bar strainer over the mouth of the mixing glass and strain the liquid into the proper glass. Never use your fingers to strain a cocktail. 5. Wash the mixing glass, strainer and bar spoon.. SHAKE AND STRAIN: This technique is used with opaque ingredients (juices, sweet an and sour mix, cream). Shaking and staining accomplishes the same result as stirring and straining, but also produces froth from the mixture and provides a good show for the guest. To shake and strain a drink:

1. Fill a mixing glass with ice. 2. Pour ingredients into the mixing glass.

3. Fit the mouth of a mixing tin over the the mouth mouth of of the the mixing mixing glass glass at at an angle. 4. Rap mixing tin firmly downward onto the mixing glass to make a seal. 5. Hold the base of the mixing glass in one hand and the base of the mixing tin in the other hand; vigorously shake until a frost appears on the mixing tin. 6. While holding the mixing tin and glass as step # 5, gently tap the protruding edge of the mixing tin against the shot rail to break the seal between the tin and the glass. Lift the tin off. 7. Fit a bar strainer over the mouth of the mixing glass and strain the liquid into the proper glass. 8. Wash the mixing glass, strainer and tin. tin. While the ice chills the cocktail, the proper function of the ice is to agitate and mix the ingredients together (just like the metal ball in a can of paint). MIX: Mixing is simply a high-tech variation of the shake and strain technique. Both methods accomplish the same result and are used when dealing with the same ingredient types. However, mixing is much faster. A single spindle drink mixer set at “medium” speed is used. To mix a drink:

1. Pour ingredients into a mixing tin (ice may be added per recipe directions) 2. Fit mixing tin into the mixing spindle until contact is made wth the activation switch. 3. “Mix” the drink. Generally, mixing for a two-count duration is sufficient for most cocktails. If a frothier consistency is desired (sours, cream drinks) hold for a five count. 4. Pour mixture into proper glassware (if ice is used used during during mixing, mixing, strain the drink per recipe directions)

5. Wash the mixing tin (and strainer) USE THE SPINDLE  MIXER  ONLY WHEN TIMES  DOES NOT PERMIT THE “SHOW OF SHAKING!” BLEND: Blending liquefies a solid. Frozen and ice-cream drinks are blended to a slushy or creamy consistency;; fluid enough to pour, yet thick  enough to hold a straw upright. To blend a drink:

1. Place ingredients into blender cup. 2. Firmly seat blender cup on base/ motor. Place top on blender. 3. Set speed to “low” (draws the ingredients down into the blades and extends the life of the blades, clutch and motor). Turn the motor  “on”. 4. To produce a fully blended drink, after ingredients are incorporated, switch speed to “high” until the blending is smooth. 5. Switch speed back to “low”, “turn off” motor, allow blender to slow and remove blender cup (this extends the life of the blades, clutch and motor). 6. Pour the mixture into proper glass ware. 7. Wash the blender. LAYER: Layering produces distinct “layers” of ingredients with clear, sharp separation of each layer. Each ingredient is poured so that it “sits” atop the preceding ingredient with no mixing. To achieve this effect, follow the ingredient order listed in the recipe and follow the following guidelines:

1. Pour the first ingredient into the glass. 2. Place a bar spoon on top of the first “layer” so that the bowl of the spoon rests on the surface.

3. Slowly and carefully pour the desired amount of second “layer” into the bowl of the spoon. Technically, the downward force becomes an outward force, moving the second ingredient across the first layer  instead of through it. 4. Carefully angle the spoon out of the layer. to layering. When FLOAT/TOP: TOP: This technique produces an effect similar  floating or topping, the “bleeding” of one ingredient into another is desired, unlike the sharp distinction between the ingredients achieved by layering. To float an ingredient, pour it slowly from closely above the rim of the glass while moving the bottle or pitcher in a circle over the top of the drink. MUDDLING: The muddling technique accomplishes one of two things. Muddling extracts the juices or flavors from solids. For example, the cherry and orange of an Old Fashioned. Or muddling may dissolve solids into liquids. For example, the sugar cubes in an Irish Coffee.

A muddler is a non-porous wooden tool used to prod the ingredients, not beat them. To muddle an ingredient: 1. Hold the muddler firmly and press it into the ingredient while turning the muddler a quarter of a turn. 2. Continue this action until the solid is dissolved or the juice is released.

EYE APPEAL:

Eye appeal is very important. It impacts a guest’s experience in three ways. 1. Use as a sales tool: There is a certain “something” about a unique drink that the guest’s curiosity enough to question the server. T his is is an excellent opportunity to use salesmanship to introduce guests to new products. 2. Enhances the flavor of a cocktail: Eye appeal is an important part of a guest’s impression of a mixed drink. If a drink is served in a sparkling, clean glass with fresh, attractive garnishes, it will seem to taste better than the exact same drink served in a spotted glass with an inferior garnish. 3. Serves as a statement of overall quality: Never use inferior  products or garnishes. There is no reason why eye appeal cannot be 100% correct 100% of the time

GARNISHES:: A good garnish increases the overall appeal of a drink. It should not detract from the drink or make it difficult to consume. Garnishes should be vivid in color and fresh in appearance with no visible signs of age or  deterioration.. A garnish is a part of the recipe and is an essential part if the drink. Sensitivities must be observed for all garnished.

CUTTING FRUIT Always wash fruit in cold water before cutting • Always use a clean cutting board. • Use a clean, sharp knife. •

STOCKING •

Only stock enough fruit for ay given two hour period

STORAGE • • •

•

•

Always store garnishes refrigerated, covered and labeled. Do not store old garnished a top of new garnishes. When storing citrus garnishes that have been stocked, rinse them with soda or water and drain before before covering and refrigerating. Cherries, olives and cocktail onions should be stocked and stored in their own juice. Cut celery should be stored in water to retain crispness and stocked on the station in ice water.

WASTE/ QUALITY CONTROL The most effective way to control garnish waste is to use accurate • pars. Quality control is everyone’s responsibility. Garnish quality must • be judged each time a garnish is stocked, stored or used. GARNISH BASICS

aadds dds flavor, squeeze the lime or lemon wedge into Lime and lemon squeezes  the drink  aadds dds flavor from the oil in the lemon rind; twist a strip of lemon Lemon twist  rind, then wipe the rim of the glass with the rind, skin side down. Kosher salt rim or sugar rim  should have 1/8 “to ¼ “coating Fruit decorationslime wheels, strawberries,, maraschino  cherries,  orange slices, celery and pineapple slices are used to decorate drinks; they should always be fresh. Plastic swordsthese picks are used to hold several garnishes together; i.e., orange slice and a cherry (called “flag”), pineapple and cherry, two olives, or  three cocktail onions.

tterm erm used when a recipe calls for a toping of anything from aa soda gun; fill Top  the glass to ¼ “ to ½ “ from the top; do not overfill the drink-it will be weak and destroy the clean, crisp presentation. and goblets); goblets); for  for  Sip sticksused in short glasses (high balls, footed mugs and footed mugs. Lay the stick over the top of the drink so it does not pierce the layer  of the whipping cream. Soda strawsused in all Collins and tall wine glasses.

FRUIT STORAGE AND HANDLING

One of the biggest potential waste areas in a bar or restaurant is fruit. Adhering to the following instructions precisely will help reduce wastage to the lowest possible lever. •

Check the quality on daily basis

•

Always rotate the fruit so the oldest fruit is used first

•

Citrus fruits should be stored overnight in a refrigerator.

•

Pineapples and bananas should be kept out of the the refrigerator and placed in a cool dry area for storage(too (too hot or too cold and they will turn black)

•

Regularly wash away excess citric acid from citrus fruits with cold water.

•

Follow all shelf life indicators

•

Cherries, olives and any other fruit stored in liquid should be kept that way to avoid them from drying out.

•

Clean all cutting equipment thoroughly both before and after use. Keep Keep it spotless.

•

Record all waste as soon as possible.

•

Check for colour, texture, smell and taste when examining quality. •

Avoid over cutting fruit, the less you have left over at the end of  the session, the less is likely to spoil.

BAR MIXES

To ensure quality and consistency of these mixes, it is essential to: • • •

Make mixes with fresh ingredients Prepare them to exact recipe Store correctly

The shelf life of the mixes is short. It is important to control mixes by using pars and correct ration. When handling mixes, follow these rules: • • •

•

Never mix an old batch of mix with a new one. Always make a new batch of mix in a clean, cool container. Cover, day dot and refrigerate all mixes. Do not leave them un refrigerated for long periods of time. Always rotate mixes when restocking so that older product is used first

Any mix will settle according to the weight of its ingredients. For this reason it is important that all mixes are stirred or shaken each time they are transferred from one container to another (i.e., from barrel to pitcher, from pitcher to quart; from quart to glass). When making a mix from dry crystal, remember that crystal + water= desired total yield. BAR COLOR CODES

The following chart includes suggested pars and necessary color codes for mixes used in the Front Bar and Service Bar. MIX

LABEL

Margarita Grape fruit Orange juice Sweet and Sour Cranberry Pineapple Pina Colada Apple Juice Lime juice Simple Syrup Bloody Mary Cherry Syrup Vanilla Syrup Coco Lopez Nutmeg Cinnamon

1 green stripe; 1 black stripe 1 green stripe; 1 white stripe 1 yellow stripe blank   1 red stripe; 1 black stripe 1 blue stripe 1 white stripe; 1 blue stripe 1 black stripe 1 green stripe 1 white stripe 1 red stripe labeled labeled labeled labeled labeled

DRINK TYPES ROCKS / SHOTS This is a single portion of liquor; either poured over ice; chilled and served up; or  served straight-up up ((with or without a cream float). Examples of Rocks/ Shots are:

Scotch on the rocks Remy Martin, up Chilled shot of Schnapps HIGHBALLS This is single liquor served with a mixer from the soda gun. Examples of  Highballs are: Tanqueray and d Tonic

Cuba Libre JUICE DRINKS Single liquor served with a mixer that does not come off the soda gun. These mixes include all fruit juices, sweet and sour, milk, cream, ginger beer, eetc., c., or a combination. Examples of top selling Juice Drinks are:

Screwdriver  Bloody Mary Sea Breeze Planter’s Punch Vodka Collins Whiskey Sour  Madras Tequila Maria MULTI- LIQUOR / TWO LIQUOR JUICE DRINKS Usually a base of liquor (gin. Rum, vodka, etc.) And one or more flavoring / modifying liqueurs (Trip (Triple Sec, Kahlua, etc.). May also include in a mixer. Examples of Multi- liquor/ two liquor Juice Drinks are:

Margaritas on the rocks Long Island Iced Tea Colorado Bulldog Sunburn NAILS AND CREAM NAILS Base liquor plus a flavoring / modifying liqueur. Cream nails add a float of half  & half. Examples of Nails are:

Rusty Nail Black Russian White Russian Brave Bull HOT DRINKS Liquor plus a hot beverage (coffee, hot tea, hot cocoa, hot apple cider, etc.). Some hot liquor are made with a single liquor while others may have two or more liquors/ liqueurs. Examples of Hot Drinks are:

Café Gates Brandy Chocolate Alexander  Café Toledo Hot Chocolate Mint Honey Tea FROZEN DRINKS Liquors and mixed blended with crushed ice to a refreshing, slushy consistency. Examples of Frozen Drinks are:

Margaritas (Strawberry Strawberry, Santa Fe Sunset, Pink  Cadillac, Peach, Traditional Lime, Gold, Top Shelf) Summer Breeze Daiquiri’s ((Strawberry.. Lime, Peach, Banana, Berry, Pineapple) Pineapple) Pina Colada ICE CREAM DRINKS Liquors and mixes blended with crushed ice to refreshing, slushy consistency. Examples of top selling Ice Cream Drinks are:

Velvet Hammer  Strawberry Shortcake Ice Cream Sandwich DRINK PORTIONS

Each drink type has its own “formula”. If you know the type of drink and its ingredients, the number of ounces of ingredients will be consistent. Exceptions for this rule are listed after every portion. Exceptions exist when the drink would taste better made in different proportions. ROCKS / SHOTS 1 ½ oz. Or 1 ½ oz. + 1 oz. Cream Exceptions: Gin / Vodka on the rocks Lillet on th he rocks Silver Bullet HIGHBALL 1 ¼ oz. JUICE DRINKS 1 ¼ oz. + Mixers Exceptions: Mint Julep TWO - LIQUOR JUICE DRINKS These drinks are divided into two distinct groups SOURS AD COLLINS VARIATIONS 1 ¼ oz. Base liquor  + ½ oz. Modifying / flavoring liqueur + 3 Oz. Mix (es) Exceptions: June bug Long Beach Iced Tea Long Island Iced Tea Lynchburg Lemonade Turquoise Blue TALL TWO – LIQUOR FRUIT DRINKS 1 ¼ oz. Base liquor + 1 oz. Modifying / flavoring liqueur + 3 oz. Mix ((es)

Exceptions:

Fog Cutter  Gal Friday Harvey Wall banger  Hawaiian Volcano Mai Tai Orange Lollipop Scorpion Zombie

NAILS AND CREAM NAILS 1 ½ oz. Base Liquor + ¾ Modifying / flavoring liqueur (+1 oz. Cream) Exceptions: Italian Banana Muddy Water  P.S. I Love You Pushkin Sicilian Kiss Ski Lodge HOT DRINKS These drinks can be made with one, two or three liquors / liqueurs. One Liquor:

1 ¼ oz.

Two Liquors:

1 oz. + 1 oz.

There Liquors:

¾ oz. + ¾ oz. + ¾ oz.

Fruit Daiquiris:

1 ¼ oz Rum + ¾ oz. Lime mix + ½ oz. Corresponding fruit liqueur + flavoring, fruit + 1Tbs. Sugar and crushed ice

fruit or top shelf) : 1 ¼ oz. Tequila + ½ oz. Liqueur / Flavored Margaritas (fruit flavoring + margarita mix Exceptions:

Mexican Runner 

ICE CREAM DRINKS Follow the same rules as Frozen Drinks for 1,, 2, 3 liquors Exceptions: Banana mint Baileys Frozen Irish Mist

Rainbow Sherbet Almond Orange Frost Bananas Bang BASIC LIQUEUR FLAVORS Liqueur

Flavor

Amaretto di Saronno Apricot Liqueur B&B

Almonds, apricots Apricots herbs, spices; cocktail of Benedictine And brandy

Bailey’s Irish Cream

Irish whiskey and   cream   –   based liqueur  sweet bananas premium raspberry liqueur   cherry brandy, spices, made by Monks premium orange liqueur  cocoa, vanilla beans (two typesdark  And white) both have the same flavor  Usually used in ice cream drinks

Banana liqueur Chambord Cherry liqueur Chartreuse, green Cointreau Crème de Cacao

Crème de Cassis Crème de Menthe Crème de Noya Curaco, Blue

currants (berries) mint; two typesgreen and white nutty, almond flavored, dark pink  coloredorange coracao, used strictly For coloring.

Curacao, Orange Drambuie Frangelico Galliano Grand Marnier  Jagermeister 

orange flavored scotch, honey hazle-nuts, beries, flowers licorice, vanilla, yellow in color  orange and cognac base originally made with opium; menthol Flavor 

Kahlua Midori

dark coffee flavor  melon flavored

Ouzo Pernod Praline Liqueur  Rumpleminz Sambuca Schnapps

high proof, licorice flavor  licorice pecan, chocolate high proof peppermint schnapps licorice liqueur  peppermint,, apple, cinnamon, peach Or other flavors

Sloe Gin Southern Comfort Strawberry Liqueur  Tia Maria Truffles Tuaca Vendermint Yukon Jack 

sloe berries (plum) bourbon, peach strawberry rum, Jamaican Blue Mountain coffee rich chocolate coconut, caramel Dutch chocolate, mint Canadian liqueur