The Ultimate Vampire Resource and Directory

2 oz vodka

1/2 oz dry gin

1/2 oz dry vermouth

1 tbsp 1800® Tequila

1 pinch salt

2 oz tomato juice



Shake with ice, strain over ice in an old-fashioned glass, and serve

1/3 oz Aftershock® Hot & Cool cinnamon schnapps

1/3 oz Avalanche® peppermint schnapps

1/3 oz Rumple Minze® peppermint liqueur



Pour, or layer the three (preferably chilled) liquors into a shot glass.

1/2 oz Rumple Minze® peppermint liqueur

1/2 oz Bacardi® 151 rum



Mix in shaker and serve.

2 oz Malibu® coconut rum

2 oz Malibu® pineapple rum

3/4 oz 99 Bananas® banana schnapps

8 oz Sprite® soda



Fill up a blender with ice. Add the Malibu, Malibu Pineapple, and 99 Bananas and blend. Last, add Sprite. You don't have to add all of it, you can add it to taste, depending on how strong you want your drink. This can also be served on ice, but then it would be Melted South Texas Snow.

1 1/2 oz vodka

1 1/2 oz peach schnapps

1 1/2 oz Southern Comfort® peach liqueur

1 1/2 oz sloe gin

2 oz triple sec

2 oz orange juice

1 splash grenadine syrup



Mix alcohols into an ice-filled cocktail shaker. Add the juice and grenadine, and shake. Serve in a 10-12 oz. glass

Ingredients:



* 1 (20 ounce) package brownie mix

* 1/2 cup Irish cream liqueur

* 1/2 cup vegetable oil

* 2 eggs

*

* 2 teaspoons milk

* 2 tablespoons Irish cream liqueur

* 1 teaspoon brewed coffee

* 1/2 cup butter, softened

* 2 cups confectioners' sugar

* 1 teaspoon vanilla extract

* 1/2 cup toffee baking bits Or crushed Heath Bars



Directions:



1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

2. Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.

3. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.

4. Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.

5. Beat the butter and confectioners' sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits.

1 oz bourbon whiskey

1 oz white rum

1/4 oz triple sec



Shake with ice and strain into a cocktail glass.

1 oz 1800® Tequila

1/3 oz triple sec

1/3 oz Midori® melon liqueur

1/3 oz Blue Curacao liqueur



All liqueurs are chilled. first add 1 oz. of tequila, then add 1/3 oz. of triple sec, then add 1/3 oz. of midori melon liqueur, then add 1/3 oz. of blue curacao. If all of the liqueurs are chilled, the shot will go from this nice blue, fades to green, into a nice yellow. eg plasma cutter.

1/2 oz Absolut® vodka

1/4 oz triple sec

1/4 oz DeKuyper® Sour Apple Pucker schnapps



Stir together in a shot glass, and serve.

1 1/4 oz Malibu® coconut rum

1/2 oz Midori® melon liqueur

1/4 oz Blue Curacao liqueur

3 1/2 oz pineapple juice



Combine ingredients into a mixing tin full of ice. Shake vigorously and strain into a hurricane glass.

1 oz Grey Goose® vodka

1 oz Jack Daniel's® Tennessee whiskey

1 oz gin

1 oz Captain Morgan® spiced rum

2 oz coconut rum



Shake ingredients in a cocktail shaker with ice. Pour into a rocks glass.