Canada

Drinks featured at Le Cellier:

Le Cellier Caesar
A Canadian favorite with Iceberg Vodka, Clamato juice and seasonings

• 1 part Iceberg Vodka, 3 parts Clamato juice, dash of Worcestershire (Duffy's sauce is the real thing if you can find it), dash of Tabasco, pinch of salt and two pinches of ground celery seed. Stir or shake well and garnish with a stalk of celery.

Torontopolitan
Combination of Iceberg Vodka, Chambord, cranberry & orange juices

• 2 parts Iceberg Vodka, 1 part Chambord, 1.5 parts cranberry juice, 1.5 parts orange juice. Shake vigorously with ice and strain into a martini glass.

Vodka Martini
Traditional style with Iceberg Vodka and dry vermouth with an olive or twist

• Pour a small amount of dry vermouth into a chilled martini glass, tilt the glass so the vermouth coats the interior of the glass and pour out the rest.  Shake the vodka with ice and strain into the prepared glass.  Garnish with a spanish olive or a lime or lemon twist.

UK

Drinks featured at Rose & Crown

Magical Star Cocktail
Light up your celebration with X-Fusion Organic Mango and Passion Fruit Liqueur, Parrot Bay Coconut Rum, pineapple juice and a souvenir multicolored glow cube

• 1 part X Rated Fusion Liqueur, 1 part Parrot Bay Coconut Rum, 3 parts pineapple juice, 1 part souvenir multicolored glow cube

- Interesting note, Disney, for some reason, dropped the word "rated" from X Rated Fusion Liqueur on their menus. I wonder why?

English Rose
Beefeater Gin, apricot brandy, sweet vermouth, pineapple, orange & cranberry juice. Served in a souvenir cup.

• 2 parts gin, 2 parts apricot brandy, 1 part sweet vermouth, 2 parts orange juice, 1 part pineapple juice, 1 part cranberry juice

Leaping Leprechaun
Bacardi Rum, Skyy Vodka, melon liqueur and sweet-and-sour topped with Sprite. Served in a souveir cup.

• 1 part rum, 1 part vodka, 1 part Midori, 2 parts sweet and sour, 3 parts Sprite

Welsh Dragon
Peach schnapps, melon liqueur, creme de menthe, orange and pineapple juice. Served in a souvenir cup.

• 1 part peach schnapps, 1 part Midori, 1 part creme de menthe, 3 parts orange juice, 2 parts pineapple juice

France

Featured in Chefs de France

Cafes et Digestifs
Coffee with Grand Marnier and whipped cream

• 1 part Grand Marnier, 3 parts good coffee, top with whipped cream

Coffee with a blend of Benedictine and Cognac with whipped cream
Benedictine is a spiced/herbed Cognac - I'm betting Disney wanted to stress this was a coffee drink with Cognac and added the word just for emphasis

• 1 part Benedictine, 3 parts good coffee, top with whipped cream
  

Coctail des Chefs - Blanc de Blanc sparkling wine with black currant
Kir au Cassis - white wine with black currant
Kir Royal - champagne with black currant
Vermouth Cassis - vermouth with black currant

• The above are all variations of the same cocktail - 1 part creme de cassis, 4 parts wine or champagne or vermouth
  - simple to make yet complex in flavor and delicious. Good as is, but, I highly suggest upgrading from creme de cassis to Chambord for a MUCH better cocktail. How can you go wrong with Chambord?
  

Pernod-Ricard
Anise apertif with water over ice

• 3 parts Pernod, 1 part water. Pour gently, DON'T stir and serve immediately.
  - Pernod turns from clear to a cloudy opaque when mixed with water. Allow the guest to stir for the effect to happen in front of them.
  

Featured at the Drink Stand

Grand Marnier & Grey Goose Orange Slush

• 1 part Grand Marnier, 1 part Grey Goose Vodka, 2 parts sweet and sour mix, 1 part simple syrup. Blend with ice to create your frozen cocktail. Sorry, you'll have to add orange food coloring if you want it orange, just like they do at Epcot.

Grey Goose Citron Lemonade Slush

• 2 parts Grey Goose Citron (or other) citrus vodka, 2 parts sweet and sour mix, 1 part simple syrup. Blend with ice.

Morocco

Featured at the Drink and Snack Stand

Moroccarita
Vodka, lemon & lime juice, triple sec

• 2 parts vodka, 1 part triple sec, 1 part lemon juice, 1 part lime juice, 2 parts sweet and sour mix

Habibi Daiquiri
Rum, strawberry & orange blossom water

• 1 part rum, 2 parts sweet and sour mix, 1 part Monin or Island Oasis strawberry puree or frozen strawberries in syrup, blend with ice, pour into a glass and top with a small amount of orange blossom water.

Sultan's Colada
Rum, pineapple & coconut juice, almond liqueur

• 2 parts rum, 1 part almond liqueur,  3 parts pineapple juice, 1.5 parts creme de coconut such as Coco Lopez.  Blend with ice and serve.

Featured in Restaurant Marrakesh

Marrakesh Express
Cruzan coconut rum, orange and pineapple juice, Myer's dark rum

• 1 part Cruzan coconut rum, 2 parts orange juice, 2 parts pineapple juice, stir and then top with 1 part Myer's dark rum.

Casablanca Sunset
Apricot brandy, orange and cranberry juice, DeKuyper Peachtree Schnapps

• 1 part apricot brandy, 1 part peach schnapps, 2 parts orange juice, 2 parts cranberry juice. Stir and serve. (actually, this one would be better shaken and if I were making it I'd add a splash of soda after shaking to cut the syrup-y-ness.)

Tangier's Breeze
Absolut peach vodka, Midori and pineapple juice

• 1 part peach vodka, 1 part Midori, 3 parts pineapple juice.  Stir and serve.

Sahara Splash
Smirnoff vodka, Midori, cranberry juice, soda

• 1 part vodka, 1 part Midori, 2 parts cranberry juice, 1 part seltzer.  Stir and serve.

Featured at the Tangierine Cafe

Tangierine Coffee
Coffee with orange liqueur

• 1 part Grand Marnier, 3 parts good, strong coffee, top with whipped cream

Kasbah Coffee
Coffee with hazelnut liqueur

• 1 part Frangelico, 3 parts good, strong coffee, top with whipped cream

Casablanca Coffee
Coffee with vanilla liqueur

• 1 part Stoli Vanil Vodka, 3 parts good, strong coffee, top with whipped cream
  

Italy

Featured in Tutto Italia

Campari & Soda

• 1 part Campari, 2 parts seltzer. Stir and serve.

Aperol

• Just Aperol over ice.
  Here's the corporate spiel for what Aperol is: Aperol is the perfect aperitif. Bright orange in color it has a unique bitter-sweet taste deriving from a secret recipe that has remained unchanged since its creation. An infusion of precious primary components, many herbs and roots in a perfectly balanced combination. Aperol’s strength is its low alchol content, only 11%.

Aperol Sour

• 1 part Aperol, 1 part sweet and sour mix. I personally like to add a splash of soda to give it some carbonation so it's not so syrup-y. Stir, garnish with a cherry and serve.

Negroni

• 1 part gin, 1 part sweet vermouth, and 1 part Campari. Again, I like to add a splash of soda to this one too.

Red Passion

• 1 part Campari, 2 parts grapefruit juice, 1 part seltzer. Stir and serve.

Pomegranate Cosmopolitian

• 1 part Pama liqueur, 1 part Citron Vodka, 2 parts cranberry juice, squeeze of lime. Shake vigorously with ice and serve in a martini glass.

Roberto Cavalli Martini

• Pour a small amount of dry vermouth into a chilled martini glass, tilt the glass so the vermouth coats the interior of the glass and pour out the rest. Shake the Roberto Cavalli Vodka with ice and strain into the prepared glass and garnish with a caper.

Carpano Punt E Mes

• Dry vermouth over ice. Carpano is the original vermouth, invented in the late 1700's.

Frizzante
Campari, mandarin juice & Prosecco

• 1 part campari, 2 parts mandarin (or substitute orange) juice, 2 parts Prosecco or other brut champagne

Bellini

• 1 part Monin or Island Oasis peach puree, 4 parts champagne

Germany

Featured at the Beer Cart

Lossburg Lemonade Cocktail
Frozen Lemonade with Kirschwasser 

• 1 part cherry brandy, 3 parts lemonade. Blend with ice to create your frozen cocktail.

China

Featured in Nine Dragons

Ginger Zinger
Ginger liqueur, light rum, ginger ale, lemon twist

• 1 part Domaine de Canton ginger liqueur, 1 part light rum, 3 parts ginger ale.  Stir and garnish with a lemon twist.

South Sea Breeze
Coconut rum, grenadine, pineapple and orange juices

• 1 part coconut rum, 1 part pineapple juice, 1 part orange juice.  Stir and finish with a drizzle of grenadine to create the "sunset".

Shanghai Fusion
Light rum, cherry brandy, plum wine, grapefruit and pineapple juices

• 2 parts light rum, 1 part cherry brandy, 1 part plum wine, 2 parts grapefruit juice, 4 parts pineapple juice. Stir and serve.

Jade Beauty
Vodka, honeydew melon liqueur, pineapple juice, lemon-lime soda

• 1 part vodka, 1 part Midori liqueur, 2 parts pineapple juice, 1 part Sprite.  Gently stir and serve.

Heavenly Clouds
Coconut rum, honeydew melon liqueur, pineapple juice, cream float

• 1 part coconut rum, 1 part Midori liqueur, 3 parts pineapple juice. Stir and then gently pour half & half on top (called a "float") and create the clouds. If you have trouble getting the cream to float, try pouring over the back of a spoon.

Norway

Featured at Akershus

Tromso
Frozen blend of creamy cappuccino, Bailey's Irish Cream, and amaretto

• 1 part Bailey's Irish Cream, 1 part Disaronno Amaretto, 2 parts strong coffee (cold), 1 part half & half. Blend with ice and serve.

Linie Aquavit Glacier Shot

• Keep your Aquavit in the freezer and pour it into a shot glass and you've got this magical elixer.

Fjellbekk (Mountain Stream)
Aquavit, vodka, Sprite and lime

• 1 part Aquavit, 1 part vodka, 4 parts Sprite, splash of Rose's Lime juice

Prince of Norway
Blend of apricot brandy, sloe gin, sour mix and orange juice

• 1 part apricot brandy, 1 part sloe gin, 1 part sweet and sour mix, 2 parts orange juice

The Stavanger
A frozen blend of raspberry, vodka, and Linie Aquavit

• 1 part Aquavit, 1 part vodka, 1 part Monin or Island Oasis raspberry puree or frozen raspberries in syrup, 2 parts sweet and sour mix.  Blend with ice and serve.

The Kristiansand
Raspberries, mango, Linie Aquavit and rum

• 1 part Aquavit, 1 part rum, 1/2 part each of mango and rasperry puree from Monin or Island Oasis or frozen in syrup, 2 parts sweet and sour mix. Blend with ice and serve.

The Oslo
Frozen favorite combines strawberries with creme de banana, Linie Aquavit and vodka

• 1 part vodka, 1/2 part each Aquavit and creme de banana, 1 part Monin or Island Oasis strawberry puree or frozen in syrup, 2 parts sweet and sour mix. Blend with ice and serve.

Viking Coffee
Blend of Columbian coffee, Kamora Coffee Liqueur and Bailey's Irish Cream

• 1 part Kamora coffee liqueur, 1 part Bailey's, 6 parts good coffee.  I suggest upgrading this recipe with the far superior coffee liqueur, Kahlua.
  

Mexico

Featured at La Cava Del Tequila and the San Angel Inn

Most of these great margaritas rely on specialty ingredients that may be hard to find or require a lot of preparation or both. But, not all of them do. In fact, my favorite two, the jalapeno and cucumber margaritas are relatively easy to make at home. Most large grocery stores carry agave nectar in the baking goods aisle - look for a bottle that looks similar to honey. To make a simple syrup with it, use 1 part warm water to 1 part agave nectar and stir to combine; ie. 1/2 cup water & 1/2 cup agave nectar.

Prickly Pear
El Mayor premium white Tequila, triple sec liquor, prickly pear puree, fresh lime juice and desert pear syrup, served on the rocks with a hibiscus Himalayan salt rim

• 2 parts white tequila, 1 part triple sec, 1 part Monin or Island Oasis prickly pear puree, 1 part lime juice, 1 part simple syrup made with agave nectar. Shake and serve in the salt rimmed glass over ice.

Naranja Roja
Sweet-tart flavors of the blood orange juice and the hibiscus syrup, El Mayor premium white Tequila, triple sec liquor, topped with blood orange foam, and served on the rocks with a hibiscus Himalayan salt rim

• 2 parts white tequila, 1 part triple sec, 1 part lime juice, 1 part hibiscus syrup, 1 part blood orange juice. Shake and serve in the salt rimmed glass over ice and top with blood orange foam.

Hibiscus syrup can be purchased but it's tough to find. Search for Monin Hibiscus Syrup to find an online retailer. You can also make your own at home, although I'm not sure this is any easier than making the online purchase. This recipe works equally well for other flower syrups, such as rose petals. Recipe: 20 hibiscus flower petals - be sure they're not treated with pesticide, juice from one lemon, 1 cup boiling water and 1 cup of sugar.  Melt the sugar in the boiling water, remove from heat and add the petals and lemon juice. Use within three days and keep refrigerated.

We're not 100% certain what goes into the whipped cream container for the blood orange foam but my best guess is blood orange juice simmered with some gelatin.

One more note on this one, blood orange juice is VERY different from regular orange juice. It's much more tart. If you substitute regular orange juice, it'll still be good, but completely different.

Clasica
This traditional margarita has been served in Mexico City since 1963. El Mayor premium white Tequila, with Cointreau liquor and fresh lime juice, served chilled or on the rocks with a cactus-lemongrass salt rim

• 2 parts tequila, 1 part Cointreau, 2 parts lime juice, 1 part simple syrup made with agave nectar. Shake and serve in the salt rimmed glass over ice.

Fruta de la Pasion
El Mayor premium white Tequila, Canton ginger liquor, mixed with passion fruit and mango nectar, fresh lime juice, topped with passion fruit foam, served on the rocks with a hibiscus Himalayan salt rim

• 2 parts tequila, 1 part ginger liquor, 1/2 part Monin or Island Oasis passion fruit puree, 1/2 part Monin or Island Oasis mango puree, 1 part lime juice, 1 part simple syrup made with agave nectar. Shake and serve in the salt rimmed glass over ice.
  Again, no idea on the foam.

Cucumber
El Mayor premium white Tequila, triple sec liquor, caramelized pineapple juice, cucumber and agave nectar syrup, served on the rocks with a cactus-lemongrass salt rim

• 1/3 of one fresh cucumber peeled and seeded and then cut into approximately 1.5" pieces. Approximately a 2" piece of a green bell pepper, seeded. Place the fruit in the bottom of your glass and muddle to release some of the juices. Don't go crazy here, muddling shouldn't create a mush of the fruit, just sufficiently bruise them. Now top off the glass with ice and add 2 parts tequila, 1 part triple sec, 1 part pineapple juice - which has been simmered down to a syrup, 1 part simple syrup made with agave nectar. Shake and serve in a salt rimmed glass.

La Cava
El Mayor premium white Tequila, triple sec liquor, fresh lime juice and agave nectar syrup, topped with blood orange foam, served on the rocks with a cactus-lemongrass salt rim

• 2 parts tequila, 1 part triple sec, 2 parts lime juice, 1 part simple syrup made with agave nectar. Shake and serve in the salt rimmed glass over ice. (and there's that foam again.)

Avocado
El Mayor premium white Tequila, melon liquor and fresh avocado mixed with fresh lime juice and agave nectar syrup, served frozen with a hibiscus Himalayan salt rim

• Place approximately 1/3 of a very ripe avocado in a blender. Top with ice (measured with the glass you're going to be serving in) and add 2 parts tequila, 1 part Midori liquour, 2 parts lime juice, 1 part simple syrup made with agave nectar. Blend until smooth and serve in a salt rimmed glass.

Pepino
El Mayor premium white Tequila, Canton ginger liquor, caramelized pineapple nectar, agave nectar syrup and fresh lime juice, served on the rocks with a cactus-lemongrass salt rim

• 2 parts tequila, 1 part ginger liquor, 1 part pineapple juice - simmered down to a syrup until it is reduced to half of what you started with, 1 part lime juice, 1 part simple syrup made with agave nectar. Shake and serve in the salt rimmed glass over ice.

Limon Y Jalapeno
El Mayor premium white Tequila, with jalapeno - lime juice, cucumber and agave nectar syrup, served on the rocks with a hibiscus Himalayan salt rim

• 1/4 of one fresh cucumber peeled and seeded and then cut into approximately 1.5" pieces. Approximately a 2" piece of a green bell pepper, seeded. 1/2 of 1 small jalapeno, seeded and cut into approximately 1.5" pieces. Place the fruit in the bottom of your glass and muddle to release some of the juices. Don't go crazy here, muddling shouldn't create a mush of the fruit, just sufficiently bruise them. Now top off the glass with ice and add 2 parts tequila, 1 part triple sec, 2 parts lime juice, 1 part simple syrup made with agave nectar. Shake and serve in a salt rimmed glass.

Featured at the frozen margarita stand out front:

Lime

• 2 parts tequila, 1 part triple sec, 2 parts sweet and sour mix, 1 part simple syrup, and a good squeeze of Rose's lime juice - maybe a little less than 1 part. Blend with ice and serve in a salt rimmed glass.

Strawberry

• 2 parts tequila, 1 part triple sec, 2 parts sweet and sour mix, 1 part frozen strawberries in syrup or Monin or Island Oasis strawberry puree. Blend with ice and serve in a salt rimmed glass.

Mango

• 2 parts tequila, 1 part triple sec, 2 parts sweet and sour mix, 1 part frozen mango in syrup or Monin or Island Oasis mango puree, splash of Rose's Lime Juice. Blend with ice and serve in a salt rimmed glass.

Midnight Blue Patron Margarita

• 2 parts Patron tequila, 1 part blue curacao, 2 parts sweet and sour mix, 1 part simple syrup, splash of Rose's Lime Juice. Blend with ice and serve in a salt rimmed glass.

Sangrita
The delicious salsa-like chaser following a tequila shot at La Cava del Tequila. Mix all the ingredients together and shake well.

• 24 oz. Tomato Juice
• 6 Serrano Peppers (very fine chopped)
• Half of a Red Onion (very fine chopped)
• 17 Mint Leaves (very fine chopped)
• 7 oz. Fresh Lime Juice
• 7 oz. Fresh Grapefruit Juice
• 7 oz. Fresh Orange Juice
• Salt to taste