The Gardener's Daughter

here's the recipe: THE GARDENER’S DAUGHTER 1 ½ oz. (45ml) Gin 1 ½ oz. (45ml) Pavan Liqueur 1 oz. (30ml) Rhubarb/Vanilla Syrup* 1 Egg White 1 oz. (30ml) Lemon Juice 3 drops Rosewater 2 dashes Plum Bitters Garnish: Dried Rose Buds PREPARATION 1. In a shaking glass, combine liquors and mixers. Shake vigorously to create froth. 2. Add ice and shake again to chill. 3. Strain mix into serving glass and garnish with dried rose buds. Enjoy responsibly! *Created by IG: @BarMaxLA If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

Personal Fishbowl

Here's the recipe: PERSONAL FISH BOWL 2 oz. (60ml) Vodka 2 oz. (60ml) Coconut Rum 1 1/2 oz. (45ml) Peach Schnapps 2 oz. (60ml) Blue Raspberry Vodka 2 oz. (60ml) Lemon Lime Soda Nerds Candy Swedish Fish Candy PREPARATION 1. In an ice filled glass combine liquors and shake well to mix. 2. Pour nerds into base of round glass and fill with ice and fish candy. 3. Pour mix into bowl and top with lemon lime soda. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

Juicy Screw

Here's the recipe: JUICY SCREW 1 oz. (30ml) Vodka 1 oz. (30ml) Watermelon Pucker 3 oz. (90ml) Orange Juice Watermelon Ice Cubes PREPARATION 1. Blend chunks of watermelon until smooth. Pour into an ice cube tray and freeze. 2. To an ice filled glass add vodka, watermelon pucker and orange juice. Shake well to mix. 3. Fill serving glass with watermelon cubes and pour mix on top. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

Skullduggery

Here's the recipe: SKULLDUGGERY 1 1/2 oz. (45ml) Dark Rum 1/4 oz. (7.5ml) Overproof Rum 3 oz. (90ml) Pineapple Juice 1 oz. (30ml) Cream Of Coconut 1 oz. (30ml) Passionfruit Puree Garnish: Cinnamon Stick/Orange Peel Skull PREPARATION 1. To an ice filled glass add dark rum, overproof rum, pineapple juice, cream of coconut and passionfruit puree. Shake well to mix. 2. Fill serving glass with crushed ice and strain mix over. 3. Garnish with a cinnamon stick and an orange peel skull. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

No Problemo

Here's the recipe: NO PROBLEMO 1 ½ oz. (45ml) Gin ½ oz. (15ml) Green Chartreuse ½ oz. (15ml) Ancho Chile Liqueur ½ oz. (15ml) Lemon Juice ¾ oz. (22ml) Brown Sugar Simple Syrup 3 dashes Aromatic Bitters Garnish: Candied Jalapeño in Chartreuse* PREPARATION 1. Muddle a couple Jalapeño slices in the base of a shaking glass. 2. Add ice, liquors, and mixers. Shake well. 3. Strain mix into serving glass and garnish with a candied Jalapeño slice in Chartreuse. Enjoy responsibly! *Slice Jalapeño pepper and soak in brown sugar simple syrup, white sugar and roast. Let sit in Green Chartreuse for a few hours or as long as desired. *Created by IG: @Brett_Chovan_Hahn If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

Four Spiked Milkshakes

Here are the recipes: 4 SPIKED MILKSHAKES CHOCOLATE SHAKE 1 oz. (30ml) Chocolate Vodka 1 oz. (30ml) Chocolate Liqueur 1/2 oz. (15ml) Irish Cream Splash Milk Chocolate Ice Cream Garnish: Whipped Cream/Chocolate Sprinkles/Cherry PREPARATION 1. Add ice cream to blender and pour over chocolate vodka, chocolate liqueur and a splash of milk. Blend well until smooth. 2. Decorate inside of serving glass with chocolate sauce and pour mix inside. 3. Top with whipped cream, chocolate sprinkles and a cherry. Enjoy responsibly! STRAWBERRY SHAKE 1 oz. (30ml) Strawberry Vodka 1 oz. (30ml) Strawberry Liqueur Splash Milk Strawberry Ice Cream Strawberries Garnish: Whipped Cream/Sprinkles/Strawberry PREPARATION 1. Add ice cream, strawberries, irish cream, strawberry liqueur and a splash of milk to a blender. Combine until smooth. 2. Pour mix into serving glass and garnish with whipped cream, sprinkles and a strawberry. Enjoy responsibly! VANILLA SHAKE 1 oz. (30ml) Rum Cream 1 oz. (30ml) Vanilla Vodka 1/2 oz. (15ml) White Chocolate Liqueur Splash Milk Vanilla Ice Cream Garnish: Whipped Cream/Chocolate Sauce/Cherry PREPARATION 1. Add ice cream, rum cream, vanilla vodka and a splash of milk of milk to a blender. Pulse until smooth. 2. Pour mix into serving glass and top with whipped cream, chocolate sauce and a cherry. Enjoy responsibly! BANANA 1 oz. (30ml) Rum Cream 1 oz. (30ml) Creme De Bananas 1/2 oz. (15ml) Spiced Rum Banana Splash Milk Vanilla Ice Cream Garnish: Chocolate Syrup/Whipped Cream/Banana Slice/Crushed Nuts PREPARATION 1. Add ice cream, banana, rum cream, creme de bananas, spiced rum and a splash of milk to a blender. Combine until smooth. 2. Garnish inside of serving glass with chocolate sauce, 3. Pour mix into serving glass and garnish with whipped cream, crushed nuts and banana slices. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

Tropical Painkiller

A twist on the original painkiller. Here's the recipe: TROPICAL PAINKILLER 2 oz. (60ml) Dark Rum 3 oz. (90ml) Orange Juice 3 oz. (90ml) Pineapple Juice 1 1/2 oz. (45ml) Coconut Milk Pineapple Leaves Cherry PREPARATION 1. Add all ingredients to an ice filled glass and shake well to mix. 2. Add ice to serving glass and pour over mix. 3. Garnish with a pineapple leaves and cherry. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

Midori Splice

The cream in this one is freaky, but it's fun! Don't be a lil girl, just try it! Here's the recipe: MIDORI SPLICE 1 1/2 oz. (45ml) Midori 1 1/2 oz. (45ml) Coconut Rum 4 1/2 oz. (135ml) Pineapple Juice 1 1/2 oz. (45ml) Cream Garnish: Pineapple Wedge/Cherry PREPARATION 1. Fill tall glass with ice and pour over midori, coconut rum and pineapple juice. Stir lightly. 2. Add more ice if necessary then gently layer cream on top. 3. Garnish with a pineapple wedge and cherry. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

Electric Shark

Here's the recipe: ELECTRIC SHARK 1 oz. (30ml) Spiced Rum 2 oz. (60ml) Blue Curacao 4 oz. (120ml) Pineapple Juice Splash Ginger Beer Garnish: Pineapple Leaves/Cherry PREPARATION 1. In an ice filled glass combine spiced rum, blue curaçao and pineapple juice. Shake well. 2. Add ice to serving glass and strain mix over. Top with ginger beer. 3. Garnish with pineapple leaves and a cherry. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

The Gogo Yubari

Here's the recipe: THE GOGO YUBARI 1 ½ oz. (45ml) Gin or Vodka ½ oz. (15ml) Citrus Amaro ¾ oz. (22ml) Cherry Plum Syrup ½ oz. (15ml) Lemon Juice 2 dashes Yuzu Bitters Splash Soda Water PREPARATION 1. In a shaking glass, combine lemon juice, citrus Amaro, cherry plum syrup, Yuzu bitters, and gin (or vodka). Add ice and shake well. 2. Strain mix into a glass over ice and top with soda water. 3. Garnish with a small rose. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

Peach Mango Bellini

Here's the recipe: PEACH MANGO BELLINI 1 oz. (30ml) Rum Frozen Peach Slices Mango Chunks 2 oz. (30ml) Prosecco Ice PREPARATION 1. Add ice, mango, peach slices, rum and a third of the prosecco to a blender and combine until smooth. 2. Pour mix into base of glass and top with extra prosecco. 3. Garnish with a peach/mango slice. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

Naughty Neapolitan Shots

Here's the recipe: NAUGHTY NEAPOLITAN SHOTS 1 Part Coffee Liqueur 1 Part White Chocolate Liqueur 1 Part Tequila Rose Garnish: Whipped Cream PREPARATION 1. Add coffee liqueur to base of shot glass before layering on white chocolate liqueur. 2. Gently layer tequila rose on top before topping with whipped cream. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

Whiskey Smash

Here's the recipe: WHISKEY SMASH 2 oz. (60ml) Whiskey 1 Tbsp White Sugar Half a Lemon (Wedged) 8 Mint Leaves Crushed Ice PREPARATION 1. Add mint, lemon and sugar to base of glass and muddle well until sugar is dissolved. 2. Add ice and whiskey and shake well. 3. Remove ice from shaker and transfer mix to rocks glass. 4. Top with crushed ice and garnish with a mint leaf. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

Coconut Lime Frozen Margarita

Here's the recipe: COCONUT LIME FROZEN MARGARITA 1 1/2 oz. (45ml) Tequila 1/2 oz. (15ml) Cointreau 1 oz. (30ml) Lime Juice 3 oz. (90ml) Cream Of Coconut Ice Coarse Salt Lime Zest PREPARATION 1. Rim edge of glass with lime juice and salt/lime zest mix. Set aside. 2. Add ice, tequila, cointreau, lime juice and cream of coconut to a blender and combine until smooth. 3. Pour mix into dressed glass and garnish with lime. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

Glory Days

Here's the recipe: GLORY DAYS ¾ oz. (22ml) Tequila ½ oz. (15ml) Triple Sec 1 oz. (30ml) Blood Orange Liqueur 1 oz. (30ml) Orangecello 1 oz. (30ml) Half n Half ½ oz. (15ml) Lemon Juice 4 dashes Vanilla Bitters w/ 151 proof rum Cinnamon Garnish: Mint Sprig, Raspberry PREPARATION 1. In a shaking glass, combine tequila, triple sec, blood orange liqueur, Orangecello, lemon juice, half & half, and ice. Shake well. 2. Pour some vanilla bitters with overproof rum in the base of your serving glass and swivel around. 3. Ignite using a match and sprinkle some cinnamon. 4. Strain mix into glass and garnish with an orange peel. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

Strawberry Hennessy Island

Here's the recipe: STRAWBERRY HENNESSY ISLAND (recipe by: @beachbartender ) 1/2 oz. (15ml) Strawberry Vodka 1/2 oz. (15ml) Peach Schnapps 1/2 oz. (15ml) Triple Sec 1 oz. (30ml) Hennessy 1/2 oz. (15ml) Lime Juice 2 oz. (60ml) Lemonade 1/2 oz. (15ml) Blue Curacao Syrup Lime Wheel Cherry PREPARATION 1. Add blue curaçao syrup to base of hurricane glass and gently add ice. Set aside. 2. To an ice filled shaker add strawberry vodka, peach schnapps, triple sec, lime juice and lemonade and shake to mix. Gently layer over ice on top of blue curaçao mix. 3. Float hennessy on top over the back of a bar spoon and garnish with a lime wheel and cherry. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

Lime Coconut Shooter

Here's the recipe: LIME COCONUT SHOOTERS 2 oz. (60ml) Coconut Rum 2 oz. (60ml) Lime Vodka Lime Sherbet PREPARATION 1. Combine lime sherbet, lime vodka and coconut rum in a blender and pulse until smooth. 2. Pour mix into shot glasses. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

Groggaccino

Here's the recipe: GROGGACCINO 1 oz. (30ml) Aged Rum 1 oz. (30ml) Coffee Liqueur 1/2 oz. (15ml) Black Spiced Rum 1/2 oz. (15ml) Creme De Cacao 1 oz. (30ml) Cream of Coconut 1 oz. (30ml) Milk 1/2 oz. (15ml) Simple Syrup 1 oz. (30ml) Chilled Strong Coffee Ice Garnish: Coffee Beans PREPARATION 1. Combine all ingredients except black spiced rum in a blender and pulse to combine. 2. Pour mix into hurricane glass and float the black strap rum on top. 3. Garnish with coffee beans. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

Blueberry Daiquiri

Here's the recipe: If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010

An Evening in Mexico

Here's the recipe: AN EVENING IN MEXICO ½ oz. (15ml) Mezcal 2 oz. (60ml) Reposado Tequila 2 dashes Grapefruit Bitters 2 dashes Orange Bitters 2 bar spoons Agave infused with Orange Peels PREPARATION 1. In a mixing glass, combine Agave infused with orange peel, grapefruit bitters, orange bitters, Mezcal, Reposado tequila, and ice. Stir well to combine. 2. Strain mix into a glass over ice and express a grapefruit peel around the rim of the glass and drop it in. Enjoy responsibly! If you have a cool drink recipe or picture, send it to us: Tipsyideas@tipsybartender.com Brand/Media Inquiries: Admin@TipsyBartender.com MORE TIPSY BARTENDER http://ift.tt/17tHCWP http://ift.tt/1kYkFSl http://ift.tt/17tHBSI http://ift.tt/1EieDQL Snapchat: TipsyBartender http://ift.tt/11TOrg1 Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010