Polar bear: vodka + champagne
Scraper: vodka + beer
Polar shine: brandy + champagne
Black Russian: brandy+cola
Batman forewer: instant coffe + coca+ vodka
Moscow lighs : port + vodka
Return of the Jedi: vodka + absinthe
Molotov: petrol + motor oil
Quiet insanity: Czech Becherovka +red wine + vodka
Vodka: alcohol+water

[Edited by - Krokhin on October 11, 2010 11:00:09 AM]

I've always been a fan of flavored rum and coke, but only recently discovered Bacardi Torched Cherry rum. I generally love cherries and hate cherry-flavored things (previously only excepting cherry coke), but this one got the flavoring just right. It is very tasty with just about anything, and I've always loved cherry coke, so it was a nice find.

Another favorite of mine is the mudslide, which is vodka, kahlua, and irish cream, blended with ice. I've also seen some places added different varieties of chocolate, but of those, only chocolate liqueur seemed to really add anything.

Ice in a long glass.
1 of Rhum Brugal White (or as much as you want, remember it's º80%)
1/2 of Bols Blue
Complete with Seven-Up.

A couple of those and you'll become a babbling prophet.

Bawls on your Gin: One bottle of Bawls, one and a half shots of your gin of choice.

This is one of the more interesting cocktails I've seen in my time.

It's at a bar in Melbourne called Der Raum, and the cocktail is called "pharmacy".


It's pretty much what you see in the vid. They give you a medicine jar, syringe, tablet, and you assemble the cocktail and then drink it.

Cosmopolitan is very colorful and kind of trendy - lime, cranberry and vodka + a few other bits. Very easy.

Mojito can also be pretty, you need to make sure you can blend the fruit finely enough but it's pretty easy.

Margarita is very common and easy-ish, depending if you want to crust the glass with salt.

And a plain old martini is a classic, though not sweet so won't be everyone's taste.

I would say nice glasses greatly enhance cocktails if you're doing it properly, nice martini glasses.

Why are the cocktails a secret?

>> Why are the cocktails a secret?

Because the party is for a company that specializes in doing things "in an off-kilter way". The secret ingredients are just a way of enforcing that core idea. It's a theme, in essence - so a special touch is kind of required...

I like the Pharmacy idea - sadly, though, I can't find the ingredients anywhere. I'm going to have to ask around if the Irish root beer would be possible - it sounds awesome.

Purple Drank: Cough syrup + Sprite

You could also look into flaming cocktails.

When you say "large scale", how many people are you talking about? If you need to make a lot of cocktails quickly, then it's best to avoid any cocktails that require muddling, as it's a time consuming process and can't be done in advance (or rather it shouldn't, as it defeats the purpose of muddling if you do).

You can save yourself a lot of trouble by selecting cocktails where you can premix the alcohols in large quantities then use this when needed (topped up with mixers, if the recipe calls for it).

Another thing to take into consideration is the breakdown of the guests. Are they going to be older, younger, mostly male, female? While tastes are obviously individual, there are some types of cocktails that generally appeal more to certain subsets of people.

As for suggestions, here's one that I've made on more than one occasion when we've had to deliver a cocktail to 100+ people in a matter of minutes. I may have given it a name at one point, but I've forgotten it:

2 parts Blue Curacao
1 part Gin
1 part Blueberry Liqueur
1 part Sour Mix
Soda Water (or lemonade if you want it extra sweet)

Only use clear blueberry liqueur. One of the attractions of this cocktail is the colour, and if you use coloured blueberry liqueur, it will ruin it. De Kuyper produce a clear blueberry liqueur, and there may be other local manufacturers that do too.

What I normally do is mix the alcohol three or so hours in advance. You're going to need 60 mls of the alcohol mixture per cocktail, so multiply that by the amount of cocktails you need to determine what volume of each alcohol you will require. I generally mix them in 3L jugs (2.4 L of alcohol per jug, which leaves space for the sour mix) which I then put in the freezer to chill until they're needed.

About half an hour before service, add the sour mix and then return to the freezer. You might get away with doing this step earlier, but I've never experimented with how long it will take the water in the sour mix to freeze and separate out - it certainly doesn't after just half an hour.

I serve this in 120 ml champagne flutes (as you can fit lots of these on a table). Just half fill the flute with the alcohol/sour mix solution, then top up with the soda water.

Quote: Mojito can also be pretty, you need to make sure you can blend the fruit finely enough but it's pretty easy.

By "blended" do you mean put through a blender? You should NEVER do this with either limes or mint, as even over muddling either of these will cause the extracts that you want to remove from the fruit to break down. 30s of gentle muddling at the bottom of a boston glass should be all that's required.

Quote: Black Russian: brandy+cola

Sorry, but the "Russian" in any Russian-named drink means Vodka. In the case of a Black Russian, it's Vodka, Kahlua and Cola.

edit:

Quote: You could also look into flaming cocktails.

This is the worst advice in this thread. There are good reasons why flaming cocktails are illegal in many countries. They should definitely not be attempted by anyone who isn't a professional bartender.

edit 2:

I forgot to give the Sour Mix recipe I use. It's very simple, just equal volumes of Boiling Water, Lemon Juice and Sugar. Just stir the sugar into the water, then when it's completely dissolved, add the lemon juice and allow it to chill. This stuff keeps forever, so you can make it in bulk amounts.