Homewrecker Shooter

To make a Homewrecker Shooter:

In a mixing tin with ice, pour 1/2 oz Tequila, 1/2 oz Midori, 1/2 Jagermeister, and 1/2 oz Cranberry Juice. Shake. Strain into a rocks glass. Serve.

Baja Breeze

To make a Baja Breeze:

In an iced highball glass, pour 1 1/2 oz Tequila. Fill the remainder of the glass with equal parts Cranberry Juice and Pineapple Juice. Add a splash of Lime Juice. Serve.

Mexican Madras

To make a Mexican Madras:

In an iced highball glass, pour 1 1/2 oz Tequila. Fill the remainder of the glass with equal parts Cranberry Juice and Orange Juice. Add a splash of Lime Juice. Serve.

Mexican Martini

To make a Mexican Martini:

Fill Martini Glass with ice, add water, and let chill while you are mixing your martini in the mixing tin. In mixing tin with ice, pour 3/4 oz Tequila, 1/4 oz Cointreau, 1/2 oz Orange Juice, 1/2 oz Sour Mix, a splash of lime juice and a splash of Sprite/7-Up. Shake. Pour out ice & water from Martini Glass. Strain contents of mixing tin into the chilled Martini Glass. Serve.

Banana Split Shooter

To make a Banana Split Shooter:

Pour 1/2 oz Creme de Banana, 1/2 oz Creme de Almond, 1/2 oz Kahlua, and 1/2 oz Cream into mixing tin with ice. Shake. Strain into rocks glass. Serve.

Beam Me Up Scotti Shooter

To make a Beam Me Up Scotti Shooter:

In a rocks glass with no ice, pour 1/2 oz Kahlua. On top of the layer of Kahlua, pour 1/2 oz Bailey's Irish Creme. On top of the layer of Bailey's, pour 1/2 oz Creme de Banana. On top of the layer of Creme de Banana, pour 1/2 oz Vodka. Serve.

Rum Runner

To make a Rum Runner:

In an iced pint glass, pour 1 oz Bocador 151 Rum, 1/2 light Rum, 1/2 oz Creme de Banana, and 1/2 oz Grenadine. Fill the remainder of the glass with Orange Juice. Pour contents of glass into mixing tin and roll the drink back and forth between the mixing tin and the pint glass several times. Pour contents of mixing tin back into pint glass. Garnish with an Orange Wedge. Serve.

Carribean Peach Cocktail

To make a Carribean Peach Cocktail:

In an iced collins glass, pour 1/2 oz Coconut Rum, 1/2 oz Pineapple Rum, 1/2 oz Myer's Dark Rum, and 1/2 oz Peach Schnapps. Fill the remainder of the glass with equal parts Sour Mix and Cranberry Juice. Pour contents of glass into mixing tin and shake. Pour contents of mixing tin back into collins glass. Garnish with a Peach Slice. Serve.

Carribean Peach Mojito

To make a Carribean Peach Mojito:

In an empty Collins Glass, add 2 fresh Mint Sprigs, 2 teaspoons of sugar, and a splash of Soda Water. Squeeze two Lime Wedges into the mixture and drop the lime wedges into the glass. "Muddle" all of the above ingredients (see bartender's note below). Add ice to the glass. Then, pour 1/2 oz Coconut Rum, 1/2 oz Pineapple Rum, 1/2 oz Meyer's Dark Rum, and 1/2 oz Peach Schnapps into the glass. Fill the remainder of the glass with Soda Water. Using a mixing tin, roll (or gently shake) the drink and pour back into the Collins Glass. Garnish with a fresh Peach Slice. Serve.

Bartender's note: "Muddling" is basically mashing the ingredients together using a muddle stick. A muddle stick can be purchased separately. However, my preference is to purchase a bar spoon that has a muddle stick on the opposite end.

Carribean Peach Sangria

To make a Carribean Peach Sangria:

Cut into round slices one each of the following: a peach, an orange, and several pineapple rings. Place fruit in the bottom of a large pitcher. Add 12 oz White Wine, 1 oz Coconut Rum, 1 oz Pineapple Rum, 1 oz Myer's Dark Rum, 1 oz Peach Schnapps, 3 oz Sour Mix, and 3 oz Cranberry Juice. Stir contents of pitcher gently, but thoroughly. Pour into iced wine glass. Serve.

Bartender's Note: There are approximately 4-6 servings per pitcher.