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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.

Cuban Hot Coffee Heat liquors in a heat resistant glass, add sugar, and fill with coffee. Stir, and serve.

Absinthe Liqueur Steep wormwood in vodka for 48 hours. Remove, add the rest and steep for one week. Age.p id="cl"hr noshade size="1" color="C7C7C7"

Cuban Island Shake well over ice cubes in a shaker, strain into a chilled cocktail glass, and serve.

Cuban Manhattan Stir well over ice cubes in a mixing glass, and strain into a chilled cocktail glass. Add a stemmed cherry, and serve.

Cuban Special Shake well over ice cubes in a shaker, strain into a chilled cocktail glass, and serve.

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