2 cl tequila
2 cl Tabasco sauce
1 1/2 oz whipped cream
salt

Fill the glass with tequila and add tabasco sauce. Carefully layer the whipped cream on top and add some salt to taste.
(per 2.9 oz serving)

Posted on August 10th, 2008 by admin
Filed under: Creamy Drinks / Cocktails, Tequila Based Shots / Shooters |

5 oz grapefruit juice
1 1/2 oz vodka
1/4 tsp salt

Pour ingredients into a highball glass over ice cubes, stir well, and serve.

Posted on May 28th, 2008 by admin
Filed under: Vodka Based Drinks / Cocktails |

ice
juice of 1 lemons
1 pinch salt
1 pinch peppers
3 drops Tabasco sauce
1/2 oz clamato juice
1 1/2 oz Bacardi Limon rum
4 oz Corona Extra lager

Mix the lemon, tabasco sauce, clamato juice, salt and pepper. Fill the glass with some ice, add the rum and fill with Corona beer.

Posted on May 27th, 2008 by admin
Filed under: Beer Based Drinks / Cocktails |

12 oz beer
juice of 1 lemons
2 dashes Worcestershire sauce
1 dash soy sauce
1 dash Tabasco sauce
1 pinch black peppers
salt

Mix ingredients in a tall high glass with lots of ice. Add beer, mix, and serve.

Posted on May 27th, 2008 by admin
Filed under: Beer Based Drinks / Cocktails |

2 oz tequila
juice of 2 lemons
1 tsp salt
Corona Extra lager

Add lemon juice to 4 ice cubes in a beer mug. Add salt and stir to blend. Add tequila and again, stir to blend. Fill with corona and serve.

Posted on May 27th, 2008 by admin
Filed under: Beer Based Drinks / Cocktails |

6 oz beer
6 oz clamato juice
1 pinch salt
1 dash lemon juice
1 pinch peppers
1 oz Tabasco sauce

Pour clamato juice over salt, pepper and lemon. Then add beer slowly as it will fizz up.

Posted on May 27th, 2008 by admin
Filed under: Beer Based Drinks / Cocktails |

2 - 3 oz Bacardi Limon rum
1 bottle Corona Extra lager
1 slice lemon
salt

1. Crack open the bottle of Corona Extra and drop the lemon slice inside.
2. Serve a double-shot of Bacardi Limon with the rim of the shot glass layered with margarita salt.
3. Take the double-shot (holding the double shot in your mouth), and fill the rest of your mouth (with the double shot still inside) with Corona Extra.
4. Have a friend (with the mix of Bacardi and Corona in your mouth) shake your head for a solid 3 seconds, on the count of 3 down the mix in one swallow.

Posted on May 27th, 2008 by admin
Filed under: Beer Based Drinks / Cocktails |

2 oz vodka
3 oz beer
4 oz tomato juice
1 pinch salt

Pour vodka, beer and tomato juice into a mixing glass half-filled with ice cubes. Stir well. Add salt to taste; stir again. Strain into a highball glass, garnish with a dill pickle spear, and serve.

Posted on May 27th, 2008 by admin
Filed under: Beer Based Drinks / Cocktails |

1 1/2 oz tequila
5 oz Mexican beer
1/2 tsp salt

Pour the tequila and beer into a highball glass almost filled with ice cubes, and stir. Sprinkle the salt on top, garnish with lemon wedge, and serve.

Posted on May 27th, 2008 by admin
Filed under: Beer Based Drinks / Cocktails |

12 eggs
3 pints heavy cream
1 cup granulated sugar
nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt

Beat yolks until light in color. Slowly add bourbon, cognac, while beating at slow speed. Chill 3 hrs. Add salt to whites, beat to peaks. Whip s cream until stiff. Fold whipped cream into yolk mixture, then fold in the beaten egg whites. Chill one hour. Serve with nutmeg sprinkled on top. For thinner mixture add 1 or 2 cups of milk. Serve in a punch bowl or another big bowl.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

6 egg yolks
1 tsp vanilla
ground nutmeg
1/4 cup sugar
1/4 tsp salt
2 cups milk
1 cup whipping cream
1/2 cup light rum
6 egg whites
1/2 cup bourbon whiskey
1/4 cup sugar

In a small mixer bowl beat egg yolks till blended. Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored. Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl beat egg whites till soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving. Serve in a punch bowl or another big bowl. NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

12 seperated eggs
3 pints heavy cream
1 cup granulated sugar
grated nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt

In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at a slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream intothe yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch bowl. If desired, add one or two cups of milk to the yolk mixture for a thinner eggnog.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

6 eggs
1/4 cup sugar
1/4 tsp salt
1 qt milk
1 tsp vanilla

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and regfigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Choose 1 or several of: Chocolate curls, cinnamon sticks, extracts of flavorings, flavored brandy or liqueur, fruit juice or nectar, ground nutmeg, maraschino cherries, orange slices, peppermint sticks or candy canes, plain brandy, run or whiskey, sherbet or ice-cream, whipping cream, whipped. Serve immediately.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

12 eggs
3 pints heavy cream
1 cup sugar
1/2 tsp nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt

Separate the eggs. In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

1 liter tequila
5 cans Caguamas Tecate beer
4 lemons
32 oz clamato juice
2 squirts Tabasco sauce
2 pinches salt

Empty the beers into a large container, add the lemons, tabasco and the salt, and mix in. Add the tequila and clamato, then swirl.

Posted on May 26th, 2008 by admin
Filed under: Beer Based Drinks / Cocktails |