Friday, 12 May 2017

Alice Cooper's Alcohol Cookbook (adapted to ml)

ALICE COOPER

Piña colada à la Cooper (for six)
140 ml dark (Bacardi 151) rum
1/12 fresh pineapple, chipped into sections
200 ml fresh coconut milk
Pour the rum into a bowl. Soak the pineapple into the rum. 
Pour into blender, adding 25 more ml rum. 
Add coconut milk, then 25 ml fresh pineapple juice and one tray ice. 
Blend until you freeze it. Garnish with pineapple wedge and cherry.

Velvet Hammer
30 ml gin
30 ml apricot brandy
30 ml dry vermouth
1 dash Maraschino liqueur
1 dash orange bitters
Stir with ice. Strain into standard cocktail glass.

Royal Setup (for preconcert)
60 ml Crown Royal Whiskey
230 ml coke
1 ice cube
Drink until you feel prepared to face 20,000 screaming teenage maniacs.

Lizard Skin
Hollow out half a large orange. 
Pour in one large jigger of brandy, flame brandy, extinguish after a moment. Drink.

Tunafish Malted (for hangovers)
1 can tunafish
2 scoops pistachio ice cream
120 g cream
Blend.
Drink.
Go Back to Bed.

MICHAEL BRUCE


Night of the Living Dead
2/3 jigger 90 proof rum
1 1/3 jiggers 86 proof Gold Seal rum
2/3 jigger 86 proof White Label rum
2/3 jigger pineapple juice
2/3 jigger papaya juice
juice of 1 lime
1 teaspoon powdered sugar
Shake well with ice and pour into a tall glass.
Decorate with pineapple and cherry and float on top Demerara Rum, 151 proof. Sprinkle with powdered sugar and attack.

H-Bomb
1/4 yellow chartreuse
1/4 green chartreuse
1/4 brandy
1/4 bourbon whiskey
Shake well with ice and strain into glass.
Beware of alcoholic fallout.

Mai Tai Massacre
30 ml light Puerto Rico rum
30 ml light Jamaica rum
15 ml orange curacao
7,5 ml Orgeat syrup
dash of juice of whole lime
Mix and pour.
Leave no trace of the struggle.

Alice Cooper Ass-Kick
1/2 lime
1 1/2 jiggers vodka
ginger beer
Squeeze 1/2 lime into a 350 ml glass and drop in the rind.
Add ice cubes and 1 1/2 jiggers vodka, and fill with ginger beer.
Stir and serve.


Certified Gold
juice of 1/2 lemon
1 jigger raspberry syrup
1 jigger brandy
champagne
Combine in tumbler the juice of 1/2 lemon, 1 jigger raspberry syrup and 1 jigger brandy. 
Fill with chilled champagne and celebrate.

DENNIS DUNAWAY

Dunaway’s Devil
2/3 jigger brandy
1/3 jigger green Creme de Menthe
1 pinch red pepper
Shake brandy and creme de menthe. Strain into glass. Sprinkle red pepper on top.

Kiss of Death
1/3 rye whiskey
1/3 dry vermouth
1/6 Dubonnet
1/6 orange juice
1 slice orange
Stir well with ice and strain into glass.

Gold Cadillac
22 ml white Creme de Cacao
30 ml 100 proof vodka
22 ml cointreau
60 ml fresh orange juice
22 ml Galliano
90-120 ml ice cream
handful of ice
Blend until smooth.

Alexander the Great
30 ml brandy
30 ml dark Creme de Cacao
90-120 ml cream
Blend it. Serve with powdered nutmeg on top.

NEAL SMITH

Greenwich Mansion Dip
1/2 apple brandy
1/2 white creme de menthe
3 dashes Pernod
Shake well with ice, and strain into glass.

Billion Dollar Baby
45 ml whiskey
15 ml curaçao
1 dash grenadine
1 white of egg
Shake with ice as though all five Coopers had turned all the way up and were playing right between your ears. Strain into cocktail glass.


Creme de banana

1 chilled shot glass
Drink by the shot until you get there.

Evil Eye
2/3 Pernod
1/3 peppermint
Shake well with ice and strain into glass.

Stinging Whip
1/2 brandy
1/4 sweet vermouth
1/4 dry vermouth
3 dashes curacao
1 dash Pernod
Mix and sip.

GLEN BUXTON

Buxton’s Bomber
1 jigger cognac
1/3 jigger Cointreau
1/3 jigger anisette
2/3 jigger vodka
Shake well with ice and strain into large glass. Drink. Repeat indefinitely.

Black Plague
1 wineglass rum
1 tablespoon molasses
Stir vigorously in glass. Fill with hot water. Stir and serve with nutmeg on top.

Ten-Ton Terror
60 ml whiskey
30 ml French vermouth
30 ml grapefruit juice
Shake well with ice and serve with bulbous cherry.

Baby’s Blood
30 ml lime juice
120 ml Jamaica rum
2 dashes Angostura bitters
Shake with finely cracked ice.