Irish Car Bomb, Lunch Box, & Depth Charger

3/4 pint Guinness
1/2 shot Jameson Irish Whiskey
1/2 shot Bailey's Irish cream

Add the Bailey's and Jameson to a shot glass, layering the Bailey's on the bottom. Pour the Guinness into a pint glass or beer mug 3/4 of the way full and let settle. Drop the shot glass into the Guinness and chug. If you don't drink it fast enough it will curdle and increasingly taste worse. Tastes like beer at the start, milkshake at the end.

Ask for Lunch Box in old fashioned irish pubs, and a Depth Charge in Ireland, for similar drinks without offending people. (Imagine an Irishman asking for a "9/11" in the US!)

LUNCH BOX

3/4 Bottle Beer
1 shot Amaretto
1 oz Orange Juice

Lunch Box Directions
Fill a glass almost full with beer. Fill the rest with orange juice (careful not to fill it to the top). Then take the shot of amaretto and drop it into the cup with the beer and orange juice.
Serve in a beer mug.

DEPTH CHARGE

1 shot Vodka
1 shot Coconut Rum
1 shot Coffee Liqueur
1 shot Pernod
(fill to top) Cola
1 bottle pineapple juice
1 splash lemonade


Depth Charge Directions
Pour the Vodka, Pernod, Malibu & Tia Maria into a one pint beer glass, add the lemonade and pineapple juice, and top up with coke. Serve in a beer mug.

http://www.drinksmixer.com/drink7774.html

http://www.drinkswap.com/drinks/detail.asp?recipe_id=2565

http://www.drinkswap.com/drinks/detail.asp?recipe_id=103

Long Island Iced Tea

Transcript: How to Make a Long Island Iced Tea

Jonathan Stewart here for About.com with today's 90-second quick-tip. What should you serve to stuffy guests on a hot summer day when they ask for something cold to drink? As long as they're not driving, you might try a Long Island Iced Tea.

Clocking in at 28 percent alcohol, this drink packs quite a punch, which might account for why it's one of the top five requested cocktails in the country.

Long Island Iced Tea Ingredients

For today's recipe, here's what you'll need - check it out:

• 1/2 ounce each of top-shelf vodka, tequila, light rum, gin, and triple sec
• 2 ounces of sour mix
• a splash of cola
• a lemon wedge
• a shaker and glass
• ice

Long Island Iced Tea's Flavor

Some people claim that the Long Island Iced Tea tastes a little like good old fashioned iced tea, and that back in the day it was used to trick teetotalers into getting a little tipsy, which seems a little mean. Except for the fact - if you're confusing a cocktail with five types of alcohol with Lipton's, you've probably already had a couple yourself.

Mix the Long Island Iced Tea

Start by poring your vodka, tequila, rum, gin, and triple sec into your shaker over ice, then add your sour mix and splash of cola. Squeeze in your lemon wedge, and give the whole mixture a good shake.

Next, pour the mix into an ice-filled glass, and toss in the lemon for good measure. If you're catering to fancier boozers, try garnishing with a lemon spiral.

Long Island Iced Tea Variations

Some bartenders will omit the tequila so that it doesn't overpower the other liquors in this cocktail, a practice which may have found its roots in a little underground bar in Hanover, New Hampshire, where the Long Island iced tea is the best you'll find on either side of Long Island.

Long Island Iced Tea Origins

There is some debate as to the origin of the L.I. Tea - some claim it hails from the Prohibition era, others say it's from Tennessee, others still say it really is from Long Island. But regardless, this popular beverage contains at least two shots of alcohol, and double that in some bars, so be sure to enjoy responsibly.

Video: http://video.about.com/cocktails/Long-Island-Iced-Tea.htm

White Russian

1 part Vodka
1 part Kahlua
1 part Cream, or Milk as a substitute

Black Russian: Less/No cream, possibly more Kahlua.

I HIGHLY recommend reading this full article (full of tips):
http://www.drunkenblog.com/drunkenblog-archives/000406.html

Brazilian Caipirinha

By Bruno Barros

Difficulty:

Cost:

"Caipirinha." I think this word is in the mouth of everyone in the world when it comes to Brazilian drinks. Made primarily with cachaça and lemon, the Caipirinha is certainly the best known internationally. So, let's make one.

Ingredients

1 lemon
2 ounces of cachaça
4 teaspoons sugar (or to taste)
Ice cubes

Method of preparation

1. Wash the lemon.
2. Cut the lemon into pieces and put them in a container.
3. Add the sugar in the same container with the pieces of lemon.
4. Crush them to extract the juice (use a tool similar to that in the image).
5. Add some cubes of ice.
6. Add the cachaça.
7. And finally, shake to mix the ingredients.

Serve the Caipirinha in a low and wide cup with pieces of lemon and a straw. Enjoy it and please be careful. Drink moderately.

FAQs

1. I can't find cachaça where I live. May I still prepare this drink? Answer: Yes!! You can use vodka or rum instead of cachaça.
2. May I use other kinds of fruits? Answer: Yes!! You can try this drink with kiwi, pitanga, acerola, caja, strawberry and so on. They are very good, too.

http://www.howtodothings.com/food-drink/how-to-prepare-a-brazilian-caipirinha

Lemoncillo

By MERIDITH FORD
The Atlanta Journal-Constitution
Published on: 01/17/08

Everybody else is doing it, so why shouldn't we? Danny DeVito and George Clooney shouldn't be the only ones who get to enjoy an after-dinner sip (or in their case, vat) of limoncello. More restaurants in Atlanta are catching on to the refreshing taste of this Italian digestivo, but you can make your own, too.

FRANCINE ORR/Los Angeles Times (ENLARGE)

Limoncello liqueur.

Related: • Search for more drink recipes • Search ajc.com's recipes • More on food and drink

This liqueur, made from alcohol, lemons, lemon zest and sugar, is a traditional after-dinner digestif that hails from Italy's Amalfi coast, where Sorrento lemons are used to give it a puckering, but smooth, punch. Using pure alcohol is best (because it absorbs the oils from the zest and gives a smoother flavor), but vodka — especially a high-proof one — will do the trick nicely. Take advantage of citrus season — try it with limes or oranges, too. This recipe, adapted from www.whatscookingamerica.net, is a good starter recipe that yields about two quarts.

15 lemons
2 (750 ml) bottles 100-proof vodka, divided
4 cups granulated sugar
5 cups water

Wash the lemons, then carefully zest so there is no white pith on the peel. (The pith is bitter and will spoil the limoncello.) In a large glass jar, add 1 bottle vodka; add the lemon zest. Cover the jar and let it sit at room temperature for at least 10 days (or up to 40) in a cool, dark place. Don't stir. In a large saucepan, combine the sugar and water; cook until thickened, about 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture, then add the additional bottle of vodka. Allow to rest for another 10 to 40 days. After the rest period, strain and bottle, discarding the lemon zest. Serve very cold.

http://www.ajc.com/living/content/living/food/stories/cocktails/2008/01/16/cocktail_0117.html

Shiso Sangria

By MERIDITH FORD
The Atlanta Journal-Constitution
Published on: 10/11/07

Before the frost shows up on your doorstep pumpkin, take advantage of cooler — but not yet cold — weather by easing into fall with a relaxed cocktail. Since vodka makes such a good mixer, make it work even harder by pairing it with end-of-the-season plums and the tawny sweetness of plum wine.

(ENLARGE)

Related: • Search for more drink recipes • Search ajc.com's recipes • More on food and drink

Shiso Sangria
1 serving

This cocktail, mixed up by Grey Goose mixologist Nick Mautone, is a little like mojito meets sangria — and takes advantage of all the latest cocktail trends — muddling and mixing things up a bit.

1/2 lime, cut into wedges
3/4 ounce simple syrup (see note)
1/4 plum, diced
4 to 6 shiso leaves (available at Asian markets, or substitute purple basil)
Ice
1 ounce vodka
1 ounce plum wine

In the bottom of a cocktail shaker, muddle the lime, simple syrup, plum and shiso leaves. Add the ice, vodka and plum wine. Shake well. Pour into a small rocks glass and garnish with a plum slice and shiso leaf, if desired.

Note: Make simple syrup by mixing equal parts sugar and water and bringing them to a boil. Add a lemon slice, cool, then keep tightly covered in the fridge until needed. It will keep for several weeks in the fridge.

http://www.ajc.com/search/content/living/food/stories/cocktails/2007/10/09/cocktail_1011.html?cxntlid=inform_sr