Fat Frog

The most popular cocktail in Europe is the "Fat Frog" it is a delicious fruity combination of 3 of Europe's most popular selling 5% "alcopops" or malt-beverages. Awesome Celtic drink that you most definitely have to try.

Serves One

Ingredients

1 bottle Smirnoff® Ice
1 bottle Bacardi Breezer® Orange
1 bottle WKD® Original Vodka Blue

Directions

Pour all the ingredients into a large picture.

Mix, and the drink should turn green. 

Add ice as desired, and serve.

Here are a few more cocktails you might enjoy:

Bad Attitude Cocktail

Purple Haze Cocktail

Flaming Dr. Pepper (+Video)

Zombie Cocktail

Bloody Brain Cocktail Shooter

Banana Colada

Long Island Iced Tea Punch Bowl

Long Island Iced Tea Punch Bowl make an easy to drink cocktail that really packs a punch and it can be made ahead of time (minus the cola) to save time on the party day.  

Ingredients

24 sprigs mint, plus more for garnish
1 cup sugar
2 cups gin
2 cups white rum
2 cups tequila
2 cups triple sec
2 cups vodka
1 (2-liter) bottle Coke Cola
1 lemon, sliced
Equipment: One 12-cup muffin pan

Directions

Mint Ice Cubes

Remove the leaves off of 12 sprigs of mint. 

Divide them among the 12 cups of a muffin pan. 

Pour water over to cover. 

Freeze until firm, about 4 hours.


Mint Syrup

Combine the sugar with 1 cup water in a medium saucepan over medium-high heat. 

Bring to a boil and stir to dissolve the sugar. 

Add the remaining 12 sprigs of mint. 

Remove from heat and steep 15 minutes. 

Strain and allow the simple syrup to cool slightly.

Tea Mixture

Mix the gin, rum, tequila, triple sec, vodka and mint syrup in gallon-size container. Chill until ready to serve.

Pour the mixture into a large punch bowl.

Pour in the cola just before serving. 

Float 6 to 8 lemon slices in the punch. 

Add to the punch bowl mint ice cubes

Serve in cups over ice and garnish with mint sprigs.

Bloody Brain Shooter

This cerebellum cocktail shooter only takes a few ingredients. The morbid mass of floating gray tissue matter is bloodcurdling.

Ingredients

1-1/2 oz. peach schnapps
1-1/2 oz. Baileys Irish cream
Dash of grenadine

Directions

Pour peach schnapps into a glass. 

Slowly add the Baileys Irish cream. 

Top with a dash of grenadine.

Serve.

Before Dawn Cocktail

The sweetness, tanginess, fruitiness and tequila along with a flavorful honey coexist in perfect harmony in this fabulous. 

Ingredients

1/2 oz. Honey Buckwheat
1 1/2 oz. Partida Anejo Tequila
1/2 oz. Cherry Liqueur
3/4 oz. Lime Juice
1 oz. Pink Grapefruit Juice

Instructions

Pour all the ingredients in a mixing glass and stir until the honey dissolves completely. Add ice and shake. 

Serve in a Margarita glass and garnish with an orange twist and a spiced cherry.

 

The Perfect Mint Julep

A mint julep is traditionally made with four ingredients: mint leaf, bourbon, sugar, and water. Traditionally, spearmint is the mint of choice used in Southern states, and in Kentucky in particular. Learn how to make The Perfect Mint Julep.

Ingredients

4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar

Directions

To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.