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Brown Fox Stir ingredients over ice in an old fashioned glass, and serve.

Bunueloni Stir ingredients over ice cubes in a highball glass. Twist both lemon and orange peels over the glass and drop in. Serve.

Campari Champagne Pour campari into a champagne flute, and fill with champagne. Twist the lemon peel over the drink, and serve.

Cafe Brulot Warm cognac in a heat resistant glass. Pour in the hot coffee, and add dashes of triple sec. Add twists of lemon and orange peel, a clove, and sprinkle with cinnamon. Sweeten to taste, and serve.

Cafe Caen Heat liquors in a heat resistant glass. Pour in the hot coffee, stir, and top with cream. Add sugar, and serve.

Cafe de Paris Shake ingredients over ice cubes in a shaker. Strain into a cocktail glass, and serve.

Rattlesnake Shooter Carefully layer each ingredient into a shot or sherry glass in the order listed.

Cafe Pucci Warm liquors in a heat proof cup, stir in sugar, and add espresso. Stir again, top with cream, and serve.

Cafe San Juan Pour rum over ice cubes in a small highball glass. Fill with coffee, and stir. Add a twist of lemon, sugar, and serve.

Caledonia Shake well over ice cubes in a shaker. Strain into a cocktail glass, and serve.

Campari Cocktail Shake well over ice in a shaker, and strain into a chilled cocktail glass. Add a twist of lemon peel, and serve.

Campari Shakerato Shake well over crushed ice in a shaker. Strain into a chilled cocktail glass, add a twist of lemon peel, and serve.

Carl Josef Stir kirschwasser and cherry liqueur together in a mixing glass filled with ice cubes. Strain into a champagne flute, fill with champagne, and serve.

Champagne Flip Shake brandy, cointreau, cream, sugar syrup and egg yolk over ice cubes in a shaker. Strain into a champagne flute, and carefully fill with champagne. Sprinkle with nutmeg, and serve.

Choco Colada Shake liquids well over crushed ice in a shaker. Strain into a large highball glass over crushed ice, sprinkle with grated chocolate, and serve.

Abilene Pour all of the ingredients into a highball glass almost filled with ice cubes. Stir well.

Coco Choco Shake liquids well over ice cubes in a shaker, and strain into a large highball glass over crushed ice. Sprinkle with grated chocolate, and serve.

Coconut Banana Shake well over ice cubes in a shaker, strain into a large highball glass over crushed ice, and serve.

Coconut Dream Shake well over ice cubes in a shaker, strain into a cocktail glass, and serve.

Coconut Kiss Shake over ice cubes in a shaker. Strain into a large highball glass over crushed ice, garnish with an amarelle cherry, and serve.

Coconut Lips Shake well over ice cubes in a shaker. Strain into a large highball glass over crushed ice, add a pineapple chunk and an amarelle cherry, and serve.

Colada Brazil Blend ingredients together with crushed ice in a shaker or blender. Pour into a large highball glass over crushed ice, and serve.

Copacabana Shake well over ice cubes in a shaker, and strain into a large highball glass. Fill with crushed ice, and serve.

Corpse Reviver #2 Pour pernod into a champagne flute, fill with champagne, and sprinkle with a few drops of lemon juice. Serve.

Corpse Reviver #3 Stir over ice cubes in a mixing glass, and strain into a chilled cocktail glass. Serve with a glass of ice water.

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