Andreas Steakhouse - Allen 610 W Bethany Drive

2 Ounces Orange Juice ▢ 1 Ounce Pineapple Juice ▢ 1 Ounce Dark Rum ½ Ounce Coconut Rum ½ Ounce Lime Juice Freshly Squeezed 1 Splash Grenadine To Taste Pineapple and Maraschino Cherries If Desired For Garnish Fill a tall glass with crushed ice. Pour in orange juice, pineapple juice, dark rum, coconut rum, and lime juice. Add grenadine to taste. If desired, garnish with pineapple wedges and maraschino cherries. Cheers! Drink responsibly.

1 1/4 ounces bourbon (or rye) 1 ounce Campari 1 ounce sweet vermouth Garnish: orange twist Add bourbon, Campari and sweet vermouth into a mixing glass with ice and stir until well-chilled. Strain into a rocks glass over fresh ice. Garnish with an orange twist.

1 1/2 ounces bourbon 1 ounce grapefruit juice, freshly squeezed 1/2 ounce honey syrup Garnish: grapefruit twist Add the bourbon, grapefruit juice and honey syrup into a shaker with ice and shake until well-chilled. Fine-strain into a cocktail glass. Express the oil from a grapefruit twist over the drink and drop the twist into the drink to garnish.

2 ounces* tequila (blanco or reposado) 1 ounce fresh orange juice ½ ounce fresh lemon juice ½ ounce lime juice 1 pinch salt 4 ounces grapefruit soda If using the traditional clay cup for serving, soak it in cold water for 10 minutes before using. Otherwise, use a highball glass. Combine the tequila, orange juice, lemon juice and lime juice in the glass with a pinch of salt. Fill the glass with ice and top with grapefruit soda. Garnish with citrus wedges.

1 ½ ounces* tequila reposado ½ ounce crème de cassis (or substitute Chambord or crème de mure) ¾ ounce lime juice 3 ounces ginger beer Add the tequila, crème de cassis and lime juice to an ice filled highball glass. Top with the ginger beer and stir gently. Serve immediately.

1.5 oz gin 0.5 oz dry vermouth 0.5 oz cherry brandy Stir all ingredients with ice, strain into a cocktail glass, and serve.

2 strawberries, hulled ½ oz. (15 ml) 1:1 simple syrup (see headnote) 2 oz (60 ml) bourbon ¾ oz (22 ml) fresh lemon juice 2 dashes Angostura bitters 3 oz (90 ml) ginger beer Strawberry, to garnish Gently muddle the strawberries with the Simple Syrup in a cocktail shaker. Add the bourbon, lemon juice, and Angostura bitters, then fill with ice and shake vigorously for 10–15 seconds. Double strain into a highball glass filled with fresh ice and top with the ginger beer. Garnish with a fresh strawberry.

1 1/2 ounces white rum 3/4 ounce orange curaçao 3/4 ounce lime juice, freshly squeezed 1/2 ounce orgeat 1/2 ounce dark rum Garnish: lime wheel Garnish: mint sprig Add the white rum, curaçao, lime juice and orgeat into a shaker with crushed ice and shake lightly (about 3 seconds). Pour into a double rocks glass. Float the dark rum over the top. Garnish with a lime wheel and mint sprig.

1 ½ ounces (3 tablespoons) tequila blanco or reposado* 1 ounce (2 tablespoons) Cointreau (or Triple Sec) ¾ ounce (1 ½ tablespoons) fresh lime juice Kosher salt or flaky sea salt, for the rim For the garnish: Lime wedge Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of salt (or for a festive look, use our Margarita Salt). Place all ingredients in a cocktail shaker with 4 ice cubes and shake until cold. Strain the margarita into the glass with the salted rim. Fill the glass with ice and serve.

1 ounce gin 1 ounce Campari 1 ounce sweet vermouth Garnish: orange peel Add the gin, Campari and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled. Strain into a rocks glass over a large ice cube. Garnish with an orange peel.

2 ounces* tequila blanco ½ ounce fresh squeezed lime juice 2 ounces** fresh squeezed grapefruit juice ½ ounce simple syrup 1 ounce soda water Flaky sea salt & grapefruit wedge, for the garnish Cut a notch in the grapefruit wedge, then run the grapefruit around the rim of a glass. Dip the edge of the rim into a plate of flaky sea salt. To the glass, add the tequila, lime juice, grapefruit juice, and simple syrup and stir until combined. Fill the glass with ice (clear ice if you want to get fancy!). Top with soda water and serve!

3 ounces (6 tablespoons) tequila 1 ½ ounces (3 tablespoons) fresh lime juice 4 ounces (½ cup) Topo Chico or other sparkling mineral water For the garnish: lime wedge Ice, for serving (try clear ice!) Add the tequila and lime juice to highball glass and stir. Fill with ice and top with sparkling water. Garnish with a lime wedge.

2 ounces* tequila blanco ½ ounce Campari ½ ounce grapefruit juice ½ ounce lime juice ½ ounce simple syrup To garnish: grapefruit, lemon or lime wedge Place the tequila, Campari, grapefruit juice, lime juice, and simple syrup in a cocktail shaker. Add 2 handfuls of ice and shake until cold. Strain the drink into a cocktail glass. Garnish with a citrus wedge if desired.

1 1/2 ounces sloe gin 1 ounce lemon juice, freshly squeezed 3/4 ounce simple syrup Club soda, to top Garnish: lemon wedge Garnish: cherry Add the sloe gin, lemon juice and simple syrup into a cocktail shaker with ice, and shake until well-chilled. Fill a highball or Collins glass with ice, and strain the contents of the shaker into the glass. Top with the club soda. Garnish with a lemon wedge and a cherry.

2 ounces (4 tablespoons) tequila reposado 1 ounce (2 tablespoons) lemon juice ½ ounce (1 tablespoon) lime juice 2 teaspoons agave nectar or simple syrup 2 dashes Angostura bitters 1 egg white* For the garnish: Cocktail cherry and lime wedge Add the tequila, lemon juice, lime juice, syrup, bitters, and egg white to a cocktail shaker without ice. Shake for 15 seconds. Add the ice to the cocktail shaker. Shake again for 30 seconds. Strain the drink into a glass; the foam will collect at the top. Serve with a lime wedge and a cocktail cherry.

2 ounces (4 tablespoons) tequila 4 ounces (½ cup) orange juice ¾ ounce (1 ½ tablespoons) grenadine syrup (purchased or homemade) Ice (try our clear ice!) For the garnish: Cocktail cherry, orange slice Fill a highball glass with ice. Pour in the tequila and orange juice and stir. Pour the grenadine into center of the drink and it will sink to the bottom. Stir gently for sunrise gradient effect. Garnish with an orange slice and cocktail cherry.

2 ounces dry gin 1 ounce lemon juice, freshly squeezed 1/2 ounce simple syrup Club soda, to top Garnish: lemon wheel Garnish: maraschino cherry Add the gin, lemon juice and simple syrup to a Collins glass. Fill with ice, top with club soda and stir. Garnish with a lemon wheel and maraschino cherry (optional).

3 lemon wedges 2 ounces bourbon 3/4 ounce simple syrup 4 mint leaves Garnish: mint sprig Muddle the lemon wedges in a shaker. Add bourbon, simple syrup, mint leaves and ice, and shake until well-chilled. Double-strain into a rocks glass over fresh ice. Garnish with a mint sprig.