204 cock tail recipes

Homemade coconut liqueur infused with vodka, brandy, coriander, and vanilla over 3 to 4 weeks. A smooth, tropical spirit you can sip straight or mix into cocktails. Just 5 ingredients and patience.

Nuclear Waste cocktail with blue curacao and Irish cream liqueur topped with cider for a murky, sci-fi green drink. A deliberately ugly Halloween party drink that tastes surprisingly good.

Simple Banana Daiquiri blends fresh banana, rum, banana liqueur, lemon juice, and superfine sugar with ice into a smooth frozen cocktail for two. Lighter than the cream version, ready in 5 minutes.

Chilled Bloody Mary soup with sauteed vegetables, tomato juice, Tabasco, and Worcestershire, served with a shot of ice-cold vodka at the table. A crowd-size cocktail in a bowl.

Flaky Parmesan garlic straws made from puff pastry brushed with garlic milk, layered with paprika and cayenne. A crispy cocktail appetizer baked in 10 minutes.

Mexican T Punch blends tequila with cold tea, pineapple juice, honey, lime, cinnamon, and aromatic bitters. A batch cocktail with warm spice and tropical citrus.

Classic pina colada blended with light rum, pineapple juice, cream of coconut, and crushed ice until foamy. A tropical cocktail that takes 30 seconds in the blender and tastes like a Caribbean beach.

Peruvian coffee punch blends evaporated milk, instant coffee, sugar, egg, and rum into a creamy, boozy iced cocktail. A rich, frothy coffee drink that whirs together in the blender in minutes.

Pickled green beans marinated in lemon juice, oil, and dry mustard with pearl onions for four days in a crock. Tangy, peppery, and crisp, these make a sharp side dish or cocktail snack.

Pink Dream cocktail: a creamy blended dessert drink with white creme de cacao, vodka, raspberry sherbet, and vanilla ice cream. A pink milkshake with a kick, ready in 5 minutes.

Classic Southern mint julep with bourbon, powdered sugar, shaved ice, and fresh mint sprigs. The traditional Kentucky Derby cocktail served ice-cold in a silver mug.

Marinated shrimp kabobs with picante sauce and Italian dressing, threaded with broccoli florets and cherry tomatoes. A make-ahead cocktail appetizer with three-color visual punch.

Beer-battered fried oysters served in their shells over spinach chiffonade with mango remoulade. A tropical Cajun-Creole appetizer that turns heads at any cocktail party.

Fresh fig appetizers two ways: prosciutto-wrapped quarters with lime and black pepper, or fig halves filled with pecan cream cheese. No-cook, elegant cocktail bites.

Ramona's toasted almond is a creamy classic cocktail: coffee liqueur and amaretto poured over ice with milk. A smooth, dessert-like sip that tastes of coffee, almond, and vanilla cream.

Mango lime puree blended and strained silky smooth with just two ingredients. A versatile tropical sauce for shellfish, grilled fish, ice cream, or cocktails. No cooking needed.