Bar

Bacardi Cocktail

1 1/2 ounces light Bacardi rum
3/4 ounce lemon or lime juice
2 dashes grenadine syrup

Shake with ice. Strain into a cocktail glass.

Blushing Geisha

1 ounce orange juice
1 ounce cranberry juice
Juice of 1/2 lime
pinch of fresh mint
2 1/2 ounces Damrak gin or citrus vodka
1 1/2 ounces Hakusan Raspberry sake

Fill a tall collins glass with ice, add ingredients and stir.

Blue Hawaii

1 ounce blue Curacao
1/2 ounce dark rum
1/2 ounce light rum
1 ounce orange juice
5 ounces pineapple juice (or to fill)
3 ounces crushed ice

Pour crushed ice into blender. Add curacao, rum, pineapple juice, and orange juice, and blend until smooth. Pour into beer goblet. Garnish with an orange slice, pineapple chunk, and cherry on a toothpick.

Blood and Sand

1 oz scotch
1 oz sweet vermouth
1 oz cherry heering
1 oz fresh orange juice

Shake with plenty of ice. Strain into a chilled cocktail glass.

Black Russian

1 oz. vodka
1 oz. Kahlua

Build in a rocks glass with ice.

Blue Martini

1 Part Sky Vodka
1 Part Blue Curacao
1 Part Sour Mix
1 Garnish Lemon Twist

3/4 oz vodka, 3/4 oz blue curacao, 3/4 oz sour, shake well and lightly mist, serve up, preferably in a double martini glass, garnish with a lemon twist.

Bellini

4 oz prosecco (Italian sparkling wine)
1 oz simple syrup
4 white peaches

Peel and puree the white peaches; mix nectar with simple syrup. Strain through coarse cheesecloth; refrigerate until chilled. Pour 1 ounce of puree into a frosted champagne flute; top with prosecco. Serve in a flute glass. Garnish with lemon twist.

B-52

1/2 oz. Baileys
1/2 oz. Kahlua
1/2 oz. Grand Marnier

Build in a rocks glass over ice.
(Sometimes known as a BKG)