Bar

Mahogany

1 1/2 ounce dry vermouth
3/4 ounce Jagermeister
3/4 ounce Benedictine

Stir with ice. Strain into a cocktail glass.
Extra Credit: Before adding the drink to the glass, use an atomizer to sprat the glass with a mild cinnamon tincture. To make your cinnamon tincture, soak 4 sticks of cinnamon in 1 cup of vodka for about 2 weeks. (Created by: Robert Hess)

Mai Tai

1 ounce light rum
1 ounce gold rum
1/2 ounce orange curacao
1/2 ounce Orgeat (Almond Syrup)
1/2 ounce fresh lime juice
1 ounce dark rum

Shake all but the dark rum with ice. Strain into old fashioned glass. Top with the dark rum. Garnish with a maraschino cherry. (Invented in 1944 by Victor “Trader Vic” Bergeron.)

Manhattan

1 1/4 oz. whiskey (bourbon)
1/2 ounce sweet vermouth
Cherry

Shake and strain into a cocktail glass. You can also use rye instead of bourbon.
(optional: 1 dash of Angostura bitters)

Margarita

2 ounces tequila
1 1/3 ounce Cointreau
2/3 ounce lime juice

Shake with ice. Strain into a cocktail glass. Optional: You can prepare the cocktail glasss by miostening the rim with lime juice, and then dipping it into coarse salt.

Martinez

1 ounce gin
2 ounces sweet vermouth
1 dash bitters
2 dashes maraschino

Stir with ice. Strain into a cocktail glass. Garnish with a lemon zest

Martini

2 1/2 ounces gin
1/2 ounce dry vermouth
green olive

Stir with ice. Strain into a cocktail glass. Garnish with a green olive.
The Gin to Vermouth ratio listed here is 5 to 1. An “extra-dry” martini can take this to such an extreme as to have no vermouth at all.

Milk Punch

4 ounces bourbon whiskey
4 ounces milk
1/2 teaspoon dark rum
1 tablespoon simple syrup Nutmeg

Shake with ice. Strain into a chilled 10-ounce highball glass. Dust with nutmeg.

Mimosa

3/5 Chilled Champagne
2/5 Orange juice

Pour orange juice into a champagne flute, then add champagne

Mint Julep

4 ounces bourbon whiskey
4 to 6 sprigs of mint
2 sugar cubes

Put Bourbon, Mint, and Sugar into the bottom of a cocktail shaker. Muddle to dissolve sugar and blend mint leaves. Let stand for a bit to help release the mint flavor. Add ice, and shake well to chill, then strain into a glass filled with shaved ice.

Mojito

2 ounces light rum
1 ounce lime juice
2 teaspoons sugar
Mint
Soda Water

Place sugar, a large pinch (small handful) of mint, and splash of soda water in a pint glass. Use muddler to lightly press mint and dissolve sugar until it smells of spearmint gum. Squeeze both halves of lime into the glass, leaving one hull in the mixture. Add rum, stir, and fill with ice. Top with soda water, garnish with mint sprig and serve.

Monkey Gland

2 ounces Gin
1 ounce Orange Juice
1/4 ounce Grenadine
1 dash Pernod

Shake with ice. Strain into a cocktail glass. Garnish with an Orange Twist.

Monte Carlo

2 ounces rye whiskey
1/2 ounce Benedictine
2 dashes Angostura bitters

Stir with ice. Strain into a cocktail glass.

Morning Cocktail

3/4 ounce brandy
3/4 ounce dry vermouth
2 dashes orange curacao
2 dashes maraschino liqueur
2 dashes orange bitters
2 dashes Pernod

Stir with ice. Strain into a cocktail glass. Serve with Maraschino Cherry and twist lemon peel over the drink.

Mexican Milk Shake

Tequila
Milk
Grenadine

Fill shot glass with 3/4 shot of tequila top off with milk and add a slash of grenadine.

Mind Eraser

take a shot glass and layer equal parts of:
kahlua
vodka
soda