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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.

Cynar Cocktail Stir over ice cubes in an aperitif or cordial glass, and squeeze in an orange wedge. Serve.

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

Deep-Sea Diver Shake well over crushed ice in a shaker, and strain into a large highball glass over crushed ice.

Devil Cocktail Stir well over ice cubes in a mixing glass. Strain into a chilled cocktail glass, add a twist of lemon peel, and serve.

Dubonnet Cassis Stir dubonnet and creme de cassis over ice cubes in an aperitif glass. Fill with soda, add a twist of lemon peel, and serve.

Dubonnet Highball Pour dubonnet over ice cubes in a collins glass, and fill with ginger ale. Add a spiral of lemon peel, and serve.

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