Iceberg Recipe


  • 1 oz white creme de menthe
    1/2 oz peppermint schnapps
    1/2 oz Goldschlager cinnamon schnapps
    fill with milk

Pour ingredients over ice in a blender, blend, and pour into a frozen highball glass. Garnish with a cinnamon stick or chocolate shavings.

Toreador #2 Recipe


  • 2 oz tequila
    1 oz dark creme de cacao
    1 oz heavy cream
    1/4 tsp unsweetened cocoa powder

Pour tequila, dark creme de cacao and cream into a cocktail shaker half-filled with ice cubes. Shake and strain into a cocktail glass. Garnish with cocoa powder dusted over the top, and serve.