The Gold Rush

image & recipe @thekitchn.com

makes 2 drinks

3 tablespoons honey
2 tablespoons boiling water
1/2 cup (4 ounces) bourbon
1 1/2 lemons, juiced, about 4 tablespoons (2 ounces)

Pour honey into a small jar or mixing bowl. Pour in the boiling water and whisk vigorously until they form a thin syrup. Whisk in the bourbon and lemon juice. Mixture can be refrigerated until ready to serve.

To serve, shake vigorously with ice in a cocktail shaker. Strain over a big ice cube in a rocks glass.

Lava Flow Cocktail

image & recipe @frockfiles.com

Ingredients:

2 ounces coconut cream.
1 small banana
2 oz pineapple juice
1 1/2 cups ice (crushed unless you have an awesome blender)
Optional: 1 ounce rum
4 ounces fresh strawberries (about six medium sized strawberries)

Method:

1. Blend half of the coconut cream (1 ounce) with the fresh strawberries until smooth. Pour into glasses and rinse blender.
2. Blend the remainder of the coconut cream, the banana, pineapple juice, and ice. Pour over strawberry puree.
3. Stir to make swirls, sip, and enjoy!

Bailey's Irish Cream Liqueur

image & recipe @food.com

Ingredients:
Serves 15:

• 1 cup whiskey (inexpensive middle of the road is okay)
• 1 (14 ounce) can sweetened condensed milk
• 1 cup whipping cream
• 4 eggs
• 2 tablespoons chocolate syrup
• 2 teaspoons instant coffee granules
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (Torani brand almond syrup is a wonderful replacement if you can find it in your area)

Directions:

1. In blender, combine all ingredients; blend until smooth.
2. Store tightly covered in refrigerator up to one month. (It won't last that long!) Shake bottle well before serving, and return remaining liqueur to refrigerator.
3. Note: Use only Grade A, uncracked eggs.

Dirty Martini

image & recipe @cocktails.about.com

Ingredients:

• 2 1/2 oz gin
• 1/2 oz dry vermouth
• olive brine to taste
• olive for garnish

Preparation:

1. Pour the gin and dry vermouth into a mixing glass.
2. Slowly add the olive brine.
3. Stir.
4. Strain into a chilled cocktail glass.
5. Garnish with the olive.

Fizzy Lizzy

image & recipe @hdtv.com

Ingredients:

premium tequila 
orange cognac 
black raspberry liqueur 
fresh lime juice 
simple syrup, optional 
raspberry sugar 
raspberries, garnish 
champagne

Method:

The "margarita mix" consists of two parts premium tequila, 1 1/2 ounces orange cognac, 1/2 ounce raspberry liqueur and a splash of fresh lime juice. Add simple syrup, if desired. Mix all of the "margarita mix" ingredients in a thin shaker with ice, a little diluted.

Get a good shake to get a good fizz. One-third of the glass is the "margarita mix" and the rest of the drink is champagne.

A wineglass should be chilled before you pour the drink. Cover the rim with raspberry sugar, but don't get any in the drink. To add fizz, drop a few raspberries in the drink.

Pina Colada

image & recipe @taste.com.au

• 375ml (1 1/2 cups) chilled pineapple juice
• 250ml (1 cup) coconut milk
• 80ml (1/3 cup) Malibu coconut liqueur
• 60ml (1/4 cup) Midori liqueur
• 60ml (1/4 cup) fresh lime juice
• 2 cups crushed ice

Method:

1. Place pineapple juice, coconut milk, Malibu, Midori, lime juice and ice in jug of a blender and blend until combined. Serve in tall glasses.

DIY Peach Liqueur

image & recipe @yummly.com

Ingredients

• 1 cup vodka
• 2 large peaches, pit removed, flesh and skin roughly chopped (about ten ounces)
• About 3 to 4 inches of lemon zest
• 3/4 cup sugar
• 3/4 cup water

Procedures

1. 1
   Place vodka, peach, and lemon zest in a sealable glass jar. Seal and shake. Let mixture steep for 2 days at room temperature away from direct sunlight. Sample before straining to see if the peach flavor is sufficient. If not, let steep for another day. Strain fruit, then filter mixture through a coffee filter or through two layers of cheesecloth, pressing down to extract liquid.
2. 2
   Heat water and sugar in a pot on medium heat until it boils and forms a syrup, about 5 minutes. Let syrup cool.
3. 3
   Once the syrup is cool, combine it with the peach-zest infusion. Seal in bottle or jar, then shake to mix. Let rest for a minimum of one day. Store in the refrigerator for up to two months.

Glacier Cocktail

image and recipe @yummly.com

Ingredients:

• ice cubes
• 1 liqueur (part vanilla, recommended: Liqueur 43)
• 2 liqueur (parts blue-colored tropical fruit, recommended: Hpnotiq)
• lemon-lime soda
• 1 candy (rock, swizzle stick)

Method:

In a glass pitcher or cocktail shaker filled with ice add vanilla liqueur, tropical fruit liqueur, and top with lemon-lime soda. Stir and strain into a martini glass.

Garnish with clear rock candy swizzle stick and serve.

Cliffhanger

image & recipe @agfg.com.au

Ingredients:

• 1/2 oz amaretto
• 1/2 oz rum
• 6 oz hot chocolate

Serve in stemmed mug topped with whipped cream.

Cough Drop Cocktail

recipe @drinknation.com

• 1 part Gin
• 3 parts Rumple Minze

Stir or shake over ice until its well and cold. Strain into shot glass, knock it back, and knock out any sore throat winter may have sprung upon you.