Red Headed Saint Cocktail Recipes

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RED HEADED SL*T



Red Headed Sl*t image

This shot seems to be a favorite among bar patrons. How strong you make it depends on the person drinking it.

Provided by Anastasia Beaverhousen

Categories     Drinks Recipes     Shot Recipes

Time 5m

Yield 4

Number Of Ingredients 3

1 (1.5 fluid ounce) jigger Jagermeister liqueur
1 (1.5 fluid ounce) jigger peach schnapps
2 (1.5 fluid ounce) jiggers cranberry juice

Steps:

  • Pour the Jagermeister, peach schnapps, and cranberry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into shot glasses to serve.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 9.5 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.4 mg, Sugar 8.6 g

RED HEADED SLUT SHOT



Red Headed Slut Shot image

Make and share this Red Headed Slut Shot recipe from Food.com.

Provided by MeliBug

Categories     Beverages

Time 2m

Yield 1 shot, 1 serving(s)

Number Of Ingredients 3

1 1/2 ounces Jagermeister
1 1/2 ounces peach schnapps
cranberry juice

Steps:

  • Add the jager and schnapps to tall/large shot glass.
  • Add cranberry juice to fill the rest of the shot glass and mix.
  • Shoot!

Nutrition Facts :

RED HEADED SAINT COCKTAIL



Red Headed Saint Cocktail image

This modern take on the El Diablo cocktail is a compelling combination of mezcal, tequila, fresh lime, ginger beer, and raspberry syrup.

Provided by Al Sotack

Time 3m

Yield Makes 1

Number Of Ingredients 7

1½ oz. blanco tequila
¾ oz. fresh lime juice
½ oz. mezcal
¼ oz. Raspberry Syrup (see recipe)
3 dashes Peychaud's bitters, divided
1 oz. ginger beer (preferably Barritts)
Lime wheel (for serving)

Steps:

  • Combine 1½ oz. blanco tequila, ¾ oz. fresh lime juice, ½ oz. mezcal, ¼ oz. Raspberry Syrup, 2 dashes of Peychaud's bitters, and ice in a cocktail shaker. Seal and shake until well chilled, approximately 10 seconds.
  • Add ice to a Collins glass and pour in 1 oz. of ginger beer. Strain tequila mixture through a Hawthorne strainer into prepared glass. Give a gentle stir and garnish with a lime wheel and a dash of Peychaud's on top.

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