Friday, 12 May 2017

Alice Cooper's Alcohol Cookbook (adapted to metric system)

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 Crême de Cacao
  • 30 ml 100 proof vodka
  • 22 ml cointreau
  • 60 ml fresh orange juice
  • 22 ml Galliano liqueur
  • 90-120 ml ice cream
  • handful of ice
Blend until smooth.

Alexander the Great
  • 30 ml brandy
  • 30 ml dark Crême 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.


Crême de banana
  • 1 chilled shot glass
Drink by the shot until you get there.

Evil Eye
  • 2/3 Pernod anisette
  • 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.