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Aquarius Pour the Scotch whisky, cherry brandy and cranberry juice into a cocktail shaker half filled with ice cubes. Shake well, strain into an old fashioned glass, and serve.

Orangutan Cocktail Pour the Malibu rum, banana liqueur, half and half, orange juice and grenadine into a cocktail shaker half filled with ice cubes. Shake well. Strain into a highball glass filled with ice cubes, and serve.

Arawak Cup Pour the dark rum, passion fruit syrup, pineapple juice, lime juice and orgeat syrup into a cocktail shaker half filled with ice cubes. Shake well. Strain into a chilled cocktail glass. Garnish with a pineapple stick, and serve.

Arch de Triumph Pour the brandy, lemon juice and sugar into a mixing glass half filled with ice cubes. Stir well. Strain into a cocktail glass, and serve.

Arctic Circle Pour the vodka, lime juice and ginger ale into a highball glass filled with ice cubes. Stir, garnish with crushed mint leaves, and serve.

Arizona Aztec Pour the Jose Cuervo gold tequila, Bacardi Limon rum and Captain Morgan spiced rum into a highball glass. Stir well. Fill with Coca cola, stir again, and serve.

Arcturian Sunrise Pour blue curacao, blackberry liqueur and grenadine into a highball glass filled with ice cubes. Add sparkling white wine, stir well, and serve.

Arizona Buttkicker Pour both ingredients over crushed ice in a cocktail glass, stir, and serve.

Arkansas Avalanche Pour Goldschlager, Sprite and grenadine into a cocktail shaker half filled with ice cubes. Shake well, strain into a highball glass, and serve.

Armageddon Pour amaretto, peach schnapps and raspberry sour puss into a highball glass filled with ice cubes. Add equal amounts of orange and cranberry juice, top with soda, stir and serve.

Armour Cocktail Pour the sherry and vermouth into a mixing glass half filled with ice cubes. Stir well. Strain into a cocktail glass, garnish with a lemon twist, and serve.

Around The World Pour rum, cognac, orange juice, sour mix and creme de noyaux into a blender with one cup of crushed ice. Blend until smooth, pour into a wine goblet, and serve.

Arthur Tompkins Pour gin, Grand Marnier and lemon juice into a cocktail shaker half filled with ice cubes. Shake well, and strain into a sour glass. Garnish with a twist of lemon, and serve.

Aruba Cocktail Pour the gin, white curacao, egg white, lemon juice and orgeat syrup into a cocktail shaker half filled with cracked ice. Shake well, strain into a chilled cocktail glass, and serve.

Armada Martini Pour vodka and Amontillado sherry over ice cubes in a mixing glass. Stir well, and strain into a chilled cocktail glass. Garnish with an orange twist, and serve.

Aruba Smash Pour rum, 7 Up, lemon juice, orange juice and orange bitters into a cocktail shaker half filled with ice cubes. Shake well, strain into a highball glass filled with ice cubes, and serve.

Angelica Liqueur Combine all herbs, nuts and spices with vodka in a 1 quart or larger aging container. Cap tightly and shake daily for 2 weeks. Strain through a fine muslin cloth or coffee filter, discarding solids. Clean out aging container. Place liquid back in container. Place sugar and water in saucepan and stir

Asterix Cocktail Pour vodka, pisang ambon, sprite and lemon juice over two ice cubes in a highball glass. Stir, and serve.

Atomic Cherries Drain the liquid from a standard tub, carton or bottle of maraschino cherries. Fill back up with Everclear, and let soak for a month. Use for garnishing cocktails.

Aunt Agatha Pour the rum and orange juice into an old fashioned or rocks glass half filled with ice cubes. Float the bitters on top, garnish with an orange slice, and serve.

Aurum Cocktail Pour all ingredients into a cocktail shaker half filled with ice cubes. Shake well, strain into a cocktail glass, and serve.

Aussie Mozzie Pour the orange juice into a highball glass filled with ice cubes. Add green creme de menthe, and serve.

Austrian Hussar Pour the apricot brandy into a highball glass. Fill with tonic water, garnish with a twist or spiral of lemon peel, and serve.

Authentic Pina Colada Pour rum, cream of coconut and pineapple juice into a blender with one cup of crushed ice. Blend until smooth, and pour into a collins glass. Garnish with a slice of pineapple and a maraschino cherry, and serve.

Autumn In New York Pour both the Remy Martin cognac and Zima into a cocktail shaker half filled with ice cubes. Shake gently, strain into a highball glass, and serve.

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