Cabaret
1 ounce gin
3/4 ounce dry vermouth
1/4 ounce Benedictine
2 dashes angostura bitters
Stir with ice. Strain into a cocktail glass. Garnish with a cherry.
Cable Car
2 ounces rum
1 ounce Cointreau
1/3 ounce lemon juice
Shake with ice. Wet rim of a cocktail glass with lemon, then coat with a sugar and cinnamon mixture. Strain drink into glass, garnish with a lemon twist and a dust of cinnamon. (Captain Morgan’s Spiced Rum is recommended for this drink. By Cory Reistad of the Starlite Room at the Sir Francis Drake Hotel, San Francisco)
Caesar
1 ounce vodka
4 ounces tomato-clam juice (aka Clamato juice)
Pinch of salt and pepper
Dash Worcestershire sauce
2 to 3 dashes horseradish
Celery salt
Celery stalk
Shake ingredients with ice. Coat rim of a highball or delmonico glass with celery salt, and then fill with ice. Strain mixture into glass. Garnish with a celery stalk and a lemon wedge.
Cafe Diable
one whole orange
1 1/2 cups brandy
4 whole cloves
2 Tbs. sugar
2 cups black coffee
Carefully peel orange such that the peel comes off in one long spiral and set aside. Put the brandy, cloves and sugar into a chaffing dish and heat slowly. Grasp the orange peel by one end (in your left hand if you are right handed), and hold it above the chaffing dish such that the other end just touches the brandy. Using a ladle (with the other hand), scoop up some brandy, and light it from the flame below the chaffing dish. Pour the now flaming brandy gently down the orange peel as close to the top as possible. Be careful not to let any of the flaming brandy splash about. Repeat this process several times. Carefully set the orange peel aside onto a non-flammable surface. Slowly pour the coffee into the chaffing dish to extinguish the flames. Serve to guests in elegant coffee mugs.
Caipirinha
2 ounces cacha?a (Brazilian white rum)
1 teaspoon sugar
1 lime
Wash the lime, and cut it into quarters. Put limes and sugar into a tumbler, and muddle hard. Add the cacha?a and stir. Fill with ice, and stir again. If cacha?a is not available in your area, you can substitute a good white rum, or vodka.
Calvados Cocktail
1 1/2 ounces calvados (apple brandy)
1 1/2 ounces orange juice
3/4 ounce Cointreau
3/4 ounce orange bitters
Shake with ice. Strain into a cocktail glass.
Camparinete
1 1/2 ounces gin
1 1/2 ounces sweet vermouth
1 1/2 ounces Campari
Stir with ice. Strain into a cocktail glass. Garnish with a orange slice. ( Also Known As: Negroni )
Captain’s Blood
1 1/2 ounces dark rum
1/2 ounce lime juice
2 dashes Angostura bitters
Shake with ice. Strain into a cocktail glass. Garnish with a spiral of lemon peel.
Casino
2 ounces gin
1/8 ounce lemon juice
1/8 ounce maraschino liqueur
2 dashes orange bitters
Shake with ice. Strain into a cocktail glass. Garnish with a cherry.
Champagne Cocktail
6 ounces chilled champagne
1 cube sugar
Angostura bitters
Soak sugar cube with Angostura bitters. Place the cube in the bottom of a champagne flute. Fill with champagne. Garnish with a lemon twist.
Champagne Flamingo
3/4 ounce vodka
3/4 ounce Campari
5 ounces chilled champagne
Shake vodka and Campari with ice. Strain into a champagne flute and top with champage. Garnish with a zest of orange.
ChamPino
1 ounce Campari
1 1/4 ounce Sweet Vermouth
2 ounces Champagne
Shake campari and sweet vermouth with ice. Strain into a cocktail glass and top with champagne. Garnish with a lemon twist. (Created by: Audrey Saunders)
Champs Elys?es
1 ounce brandy (cognac)
1/4 ounce Chartreuse
1 ounce lemon juice
2 drops Angostura bitters
Shake with ice. Strain into a cocktail glass. Garnish with a lemon twist.
Chrysanthemum Cocktail
1 1/2 ounce dry vermouth
3/4 ounce Benedictine
3 dashes pastis (Pernod, or other absinthe substitute)
Stir with ice. Strain into a cocktail glass. Garnish with a twist of orange
Clover Club
1 1/2 ounces gin
1/4 ounce grenadine
3/4 ounce lemon juice
1 egg white
Shake very well with ice. Strain into wine glass.
Coffee Cocktail
1 1/2 ounces port
1 1/2 ounces brandy
1 tsp simple syrup
1 whole egg
dash of bitters
Shake hard with ice. Strain into a wine glass. Garnish with grated nutmeg. If the thought of using raw egg in your cocktails gives you some concern, you can instead use one of the liquid egg substitutes, which are essentially pasturized egg whites.
Coffee Nudge
1/2 ounce brandy
1/2 ounce coffee liqueur
1/2 ounce dark cr?me de cacao
5 ounces coffee
whip cream for garnish
In a pre-warmed coffee mug, add the brandy, coffee liqueur, and cr?me de cacao. Pour in the coffee (decaf can be used if desired) Top with a dollop of whip cream. Optional: sprinkle grated chocolate as a garnish. Serve with cocktail straws.
Combustible Edison
1 ounce Campari
1 ounce fresh lemon juice
2 ounces brandy
Shake Campari and lemon juice with ice. Strain into a cocktail glass. Heat brandy in a chafing dish. When brandy is warmed, ignite and pour in flaming stream into the cocktail glass. If the brandy is chilled and shaken rather than ignited, the drink is simply known as the Edisonian.
Commodore
2 ounces bourbon whiskey
3/4 ounce white cr?me de cacao
1/2 ounce lemon juice
1 dash grenadine
Shake with ice. Strain into champagne flute.
Corpse Reviver
3/4 ounce gin
3/4 ounce lemon juice
3/4 ounce Cointreau
3/4 ounce Lillet
dash Pastis (Pernod, or other absinthe substitute)
Shake with ice. Strain into a cocktail glass
Cosmopolitan
2 ounces vodka
1 ounce cranberry juice
1 ounce Cointreau
1/2 ounce lime juice
1/2 ounce simple syrup
Shake with ice. Strain into a cocktail glass. Optional: Before pouring the drink, you can moisten the rim of the glass with lime, then coat with sugar. Some people also add finely grated zest of orange to the sugar used to coat the glass with. A dash of Orange Bitters also works really well with this cocktail.
Cuba Libre
2 ounces rum
4 ounces cola
lime wedge
Pour over ice into a tumbler. Add a generous squeeze of lime, and then add the rind as a garnish.
(See also: Rum & Coke)
Chocolate Martini
1 oz T?ri vodka
1 oz vanilla flavored vodka
1 oz white cr?me de cacao
1 splash chocolate liqueur
Cocoa powder the rim of a cocktail glass. Mix ingredients in a shaker over ice, strain into glass. Drop a small piece of chocolate and add a splash of the liqueur. Serve in a cocktail glass. Garnish with chocolate.
