• 1 cup milk
• 1 chocolate bar
• 1 oz chocolate Liqueur
• 2 tbs. sugar

Preparation:

Prepare the chocolate with the milk and the sugar and put in the freezer till is cold, then add the liqueur.

Mango fusion

Ingredients:
• 1.5 oz. orange liqueur
• 3.5 oz. cherry juice
• lemon drop

Preparation:

Mix all the ingredients and seve in a Martini glass.

50 Pounds

Recipes:
• 4 oz Cachaza
• 3 oz Orange liqueur
• 3 oz de Lemon Juice

Preparation:

Pour the alcohol in first, then finish off the glass with liqueur and the lemon juice.

Halloween Cocktail

Recipes:
• 2 oz bourbon
• 3 oz orange juice
• juice of half lemon
• Ginger ale
• Garnish: Halloween olive

Preparation:

Mix bourbon, orange juice and lemon juice in a cocktail shaker with ice. Pour into a tall glass. Top with ginger ale and garnish with Halloween-faced olives. (To make the Halloween olives, choose large unpitted green olives)

Coffee Liqueur

Recipes:
• 1 lt syrup
(1 lt water + 650g sugar)
• 2 cups of strong coffee
• vainilla flavour
• 350 cc de alcohol
• 1/4 chocolate bar

Preparation:

Mix the water and the sugar to make a syrup.Then add the rest of the recipes and mix again.

• 2 oz. Amaretto
• 6 oz. orange juice

Preparacion:

In a cocktail glass, put the ingredients directly.

• 1 lemon(s)
• yellow Chartreuse

Preparation:

Cut a lemon in half and extract the innards with a grapefruit knife, making sure not to puncture the rind while doing so. Shave a little off the bottom of each shell (so it’ll rest easy on your coffee table) and pack it with shaved ice. Fill with yellow Chartreuse and serve.

• 1 egg(s)
• 1 teaspoon Worcestershire sauce
• salt
• pepper
• 2 dashes Tabasco

Preparation:

Crack the egg into an Old-Fashioned glass, leaving the yolk unbroken. Dose it with Worcestershire sauce, a sprinkling of salt and pepper, and Tabasco. Down in one gulp.

• 1 lemon(s)
• 2 tablespoons sugar
• 1 bottle ruby port
• water

Preparation:

Pare off the yellow rind of one lemon in thin strips, avoiding any of the white pith, if possible. Put it into a double boiler with juice of the same, the sugar, and the port.* Heat, stirring until sugar is dissolved. When hot, add 1 cup boiling water and strain into a preheated pitcher. Pour into glasses or cups with or without a flick of nutmeg. Serves a dozen light drinkers (over 21, please — no matter what Mrs. B. might say) or four adult Anglo-Saxons.

Jack Rose

Recipes:
• 2 ounces applejack
• 1 ounce lime juice
• 1/2 ounce grenadine

Preparation:

Shake the applejack* and other ingredients well with cracked ice, then strain into a chilled cocktail glass.