Herradura Green Agave
1½ oz Herradura Silver Tequila
1 dash Lime Juice
¾ oz Melon Liqueur
Shake tequila, melon liqueur and lime juice with ice for 15 seconds. Strain into a chilled martini glass and garnish with a shamrock carved lime. Its bright green color,
sweet flavor and Shamrock-carved lime is sure to bring everyone good luck.

Kiss Me I'm Irish
1½ oz Hornitos Plata Tequila
1 oz DeKuyper Pucker Island Blue Schnapps
1 oz Mango Juice
1 oz Pineapple Juice
Shake with ice and strain into a martini glass.

Highland Wreath
1½ oz Ardmore
2½ oz fresh lemon sour
2 bar spoons of apple sauce(cinnamon or plane)
1 oz DeKuyper Pomegranate
Shake all ingredients but Pomegranate with ice and strain into a chilled cocktail glass. Slowly pour in Pomegranate so that it sinks to the bottom.
Garnish with a dusting of ground cinnamon and serve with a stir stick. Stir the cocktail just before drinking.

Kiwi Crush
From CocktailAtlas.com
2 oz Blue Ice Organic Wheat Vodka
½ organic kiwi, peeled
½ organic lime, cut into quarters
1 teaspoon organic sugar
Muddle fruit and sugar in a mixing glass until well crushed and juicy. Add ice and vodka and shake vigorously. Pour all contents into bucket glass and drink with straws.

Kiwi Emerald Isle
From CocktailAtlas.com
3/10 Kiwi juice
2/10 Gin
5/10 Freixenet Cordon Negro Brut Extra Dry

Shamrock Green Apple Sparkler
From CocktailAtlas.com
¾ oz Stirrings Apple Martini Concentrate
Freixenet Cordon Negro Brut Extra Dry
Martini Glass. Apple Garnish

The Alexander Graham Bell
1½ oz Laphroaig 15
¾ oz Dark Crème de Cacao
1½ oz Heavy Cream
Shake vigorously with ice and strain into a chilled cocktail glass. Garnish with fresh shaved chocolate on top.

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The Frenchmen
From Old New Orleans Louisiana Rum
1½ oz Old New Orleans Crystal Rum
Splash of Peach Schnapps
Splash of sour mix
Splash of cranberry juice
Shake well and serve with a lime garnish.

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Baileys Mudslide
2 oz Baileys Original Irish Cream
¼ oz Vodka (vanilla vodka suggested)
¼ oz Chocolate Liqueur
Add all ingredients and blend with ice until smooth.

Strawberry Daiquiri
1½ oz Spiced Rum
2 oz Sweet and sour mix
3 oz Frozen strawberries
1 cup Crushed ice
Add all ingredients in a blender. Blend until smooth. Garnish with strawberry.

…And Everything Nice Margarita
By Brian Van Flandern, Tequila Don Julio Global Brand Ambassador
2 oz Tequila Don Julio Añejo
1 oz mango puree
½ oz fresh lime juice
½ oz agave nectar syrup
Smoked chipotle powder and sugar for rim
Rim glass with chipotle powder and sugar mixture. Combine Tequila Don Julio Añejo, mango puree, lime juice, and agave syrup in a Boston shaker with ice. Shake well. Strain into highball glass over ice.

2 oz Light rum
2 oz Cream of Coconut
2 oz Pineapple juice
1 cup Crushed ice
To get the best taste and consistency, blend until smooth, then eyeball for flavor. Not strong enough? Pour in a little more rum. If it’s too watery, add some more cream of coconut. Pour into glasses and add a rum floater for the perfect summer cocktail.

Daiquiri Deck’s Electric Lemonade
1½ oz Vodka 

½ oz Blue Curaçao
2 oz Sweet and Sour Mix

7-Up or Sprite 

Lemon Slice 

Maraschino Cherry
Combine vodka, blue Curaçao, and sweet and sour mix in a blender and blend for 15-20 seconds until smooth. Top with a splash of 7-Up or Sprite and garnish with a lemon slice and maraschino cherry.

In the January 2010 issue of Bar Business Magazine, our Liquid Assets column covers Asian Spirits, and how to best begin and run a saké program at your bar or club. To read the full article "Continental Crossover: Asian Spirits Invigorate Cocktail Menus", check out the digital edition. Bar Business Magazine January 2010 Digital Edition

Mekhong Southern Thai Swizzle
By John Freeman, Elizabeth, New York City
1 oz Mekhong
1 oz Velvet Falernum
1 oz fresh lime juice
1 oz simple syrup
2 dashes Fee Bros. peach bitters
2 dashes Fee Bros. Aztec chocolate bitters
Crushed ice
Combine Mekhong, falernum, lime juice and syrup with ice and shake. Strain contents into a glass filled with finely crushed ice. Aerate the cocktail in the highball glass by swiftly rotating a swizzle stick or a barspoon between the palms of the hands. Add bitters and stir to mix.

Mekhong Mule
From Koh Samui & The Monkey, San Francisco
1½ oz Mekhong
1 oz Creme de Cassis
½ oz Domaine de Canton
Juice of a half a lemon
2 dashes Regan's Orange Bitters No. 6
Ice cubes
Mix Mekhong, Creme de Cassis, Domaine de Canton, lemon juice and Regan's Orange Bitters in mixing glass with ice cubes and shake. Strain contents into a new glass filled with ice cubes. Garnish with lemon slice and cucumber slice on a skewer.

G Sling
Created by Lucy Brennan, owner of Mint, Portland, OR, for SakéOne
2 oz G Saké (pictured, right)
1 oz Cruzan Banana Rum
1 oz Lemon-lime juice
1 oz Simple syrup
Do not shake - roll. Serve on the rocks. Garnish with a lime slice or tropical flower.

Framboise Frost
2 oz Moonstone Raspberry Saké
¼ oz Raspberry vodka
1 oz Lemon-lime juice
1 oz Simple syrup
¼ oz Chauteau Monet
Shake vigorously and strain into a sugared martini glass. Float champagne on top. Garnish with fresh raspberries or a flower.

TY-Chi (pictured, right)
TY KU Soju
Muddled Cucumber
Club Soda
Garnish with lime wedges.

Tokyo Tea
TY KU Soju
Green Tea
Serve Chilled

SKYY Ginger Lemon Drop

Van Gogh Starry Night
In honor of the birthday of the artist Vincent Van Gogh
1 oz Van Gogh Açai-Blueberry Vodka

4 oz Sparkling Rosé
Pour chilled Van Gogh Acai-Blueberry vodka into a flute. Top with sparkling rosé wine and garnish with a starfruit.