The 747:
1 shot of vodka
equal amounts of Roses lime and cranberrry juice
a splash of Sprite

Build in a highball glass.

http://www.drinkalizer.com/cocktailbilder-/absolutegreenwedding.jpg

GREEN WEDDING:
40 ml (http://www.google.com/search?hl=en&lr=&ie=ISO-8859-1&q=40+milliliter+in+fluid+ounces) Absolut vodka
20 ml (http://www.google.com/search?hl=en&lr=&ie=ISO-8859-1&q=20+milliliter+in+fluid+ounces) Midori melon liqueur
1 dash Roses Lime
champagne

Build in layers in the above order in a champagne flute.
Decorate with 5-6 leaves lemon balm.

http://images.teamsugar.com/files/usr/1/15259/mintjulep.jpg


Your letter requesting my formula for mixing mint juleps leaves me in the same position in which Captain Barber found himself when asked how he was able to carve the image of an elephant from a block of wood. He said that it was a simple process consisting merely of whittling off the part that didn't look like an elephant.

The preparation of the quintessence of gentlemanly beverages can be described only in like terms. A mint julep is not a product of a formula. It is a ceremony and must be performed by a gentleman possessing a true sense of the artistic, a deep reverence for the ingredients and a proper appreciation of the occasion. It is a rite that must not be entrusted to a novice, a statistician nor a Yankee. It is a heritage of the Old South, and emblem of hospitality, and a vehicle in which noble minds can travel together upon the flower-strewn paths of a happy and congenial thought.
So far as the mere mechanics of the operation are concerned, the procedure, stripped of its ceremonial embellishments, can be described as follows:

Go to a spring where cool, crystal-clear water bubbles from under a bank of dew-washed ferns. In a consecrated vessel, dip up a little water at the source. Follow the stream thru its banks of green moss and wild flowers until it broadens and trickles thru beds of mint growing in aromatic profusion and waving softly in the summer breeze. Gather the sweetest and tenderest shoots and gently carry them home. Go to the sideboard and select a decanter of Kentucky Bourbon distilled by a master hand, mellowed with age, yet still vigorous and inspiring. An ancestral sugar bowl, a row of silver goblets, some spoons and some ice and you are ready to start.

Into a canvas bag pound twice as much ice as you think you will need. Make it fine as snow, keep it dry and do not allow it to degenerate into slush. Into each goblet, put a slightly heaping teaspoonful of granulated sugar, barely cover this with spring water and slightly bruise one mint leaf into this, leaving the spoon in the goblet. Then pour elixir from the decanter until the goblets are about one-fourth full. Fill the goblets with snowy ice, sprinkling in a small amount of sugar as you fill. Wipe the outside of the goblets dry, and embellish copiously with mint.

Then comes the delicate and important operation of frosting. By proper manipulation of the spoon, the ingredients are circulated and blended until nature, wishing to take a further hand and add another of its beautiful phenomena, encrusts the whole in a glistening coat of white frost.

Thus harmoniously blended by the deft touches of a skilled hand, you have a beverage eminently appropriate for honorable men and beautiful women.
When all is ready, assemble your guests on the porch or in the garden where the aroma of the juleps will rise heavenward and make the birds sing. Propose a worthy toast, raise the goblets to your lips, bury your nose in the mint, inhale a deep breath of its fragrance and sip the nectar of the gods.

Being overcome with thirst, I can write no further.

Russian Roulette

2shots Vodka
2shots Milk or Half and Half
1shot Starbuck Liqueur
1shot Kaluah

Serve on ice Stirred not shaken

Become heavily intoxicated and enjoy.

Personal recipe, very yummy indeed.

To name just one drink, that I happen to like a lot and have drank lately: Ούζο [ouzo (http://en.wikipedia.org/wiki/Ouzo)], just ouzo... I normally simply drink it pure, just like how I prefer vodka and jenever (or the White race for that matter, LOL); mixing it with, say, Coke or orange juice could work, but pure goes best for me personally. Although while it's meant as an aperatif, it goes - or can go - with everything and be suited for most ‘occassions’ if you ask me! ;)

It's typically served in Greek restaurants, where most people appear to get in touch with it for the first time. I've found it to be somewhat hard to get, not all liquor stores seem to have it on sale. Well, glad my local liquor store sells it, and for a good price.

A very good brand is “12,” an original Greek brand if I'm not mistaken.

http://www.mitsinikos.net/d/albums/pub_001/images/ouzo_12_chichester_art.jpg

http://www.vltava2000.cz/shops/7634/images-goods/ouzo_12.jpg http://www.onlinecooking.net/news/NewsImages/ouzo%2012.jpg http://www.thedrinkshop.com/images/products/main/1671/1671.jpg

Buttery Nipple

3/4 Irish Cream
1/4 Butterscotch Schnapps

Butterscotch first and Irish Cream last and add ice

http://img263.imageshack.us/img263/1700/newcastlebrownalefbh7.jpg

http://img263.imageshack.us/img263/9148/jagermeisterna1.jpg