Meaney Café

Love through Food and Drink



We love a good cocktail at the Meaney Café.

It's important to setting the pace, and...well...keeping the pace. In moderation, these drinks can actually bring comfort and happiness from the moment you start creating them all the way up until the ice melts. But mostly while you're drinking them...

You can certainly substitute some of these ingredients or brands, but on the drinks we've created, we use the specific ingredients because we love them and there is some kind of connection to them. We would love to tell you more when you come here and drink these lovely libations with us in person.

Please email us anytime if you have a question!

Tim and Tiffany Meaney


1 magnum (1500ml) red Wine (CHEAP WORKS WELL!)
1 1/2 cups of orange juice
1/2 cup lemon juice
1 cup of white sugar
2-3 cinnamon stick
1 orange for garnish
20 whole cloves
5 star anise crumbled up
2 tablespoons cardamum seeds

Simmer to make the house smell amazing. I usually make it a couple of hours ahead of time or even a day or two ahead of time. Then reheat in a pan. Add an orange slice for garnish, serve in a coffee mug.

Would You Rather, Duff & Blather
2 oz of Rye (Bourbon is great too!)
.5 oz Averna
.5 oz Maraschino
3 dashes of orange bitters
1/2 dropper of TIM's black pepper tincture 

Mix together in a small high ball glass and add an orange zest one inch wide by 3 inches long. Squeeze the zest over the glass before you add it to the drink. Serve on the rocks or very cold up.
Invite Tim over. 

Duff & Blather served Up


1.5 oz Gin
.25 oz Pernod
.50 oz lemon juice
.25-.50 oz gum syrup
Lemon zest

Stir in ice, pour over ice. 

"The 49"
1 oz Blood Orange juice. (Trader joes)
1/2 oz gin
1/4 oz maraschino
1/4 oz Campari
3 dashes cherry bitters
Orange zest 

Mix liquid in a mixing container, add ice. Stir. Pour over rocks or up with orange zest. 

1 oz 151 Rum 
.5 oz Grand Marnier
.50 oz Tia Maria (or Kahlua)

Pour the Rum into the glass after sugaring the rim of a deep stemmed glass and caramelize the sugar lighting it on fire. 
After sugar is cooked, add Tia Maria and Kahlua. 
Grand Marnier at very end. Add coffee. 

Pink Grapefruit Vieux Mot
1 1/2 ounces (3 tablespoons) gin (Hendricks and New Amsterdam are good picks)
1 ounce (2 tablespoons) St. Germain elderflower liqueur
3 ounces (6 tablespoons strained pink grapefruit juice (from half a large pink or ruby grapefruit)
1 ounce (2 tablespoons) strained meyer lemon juice (from half a large meyer lemon)
1/4 ounce (1 1/2 teaspoons) simple syrup
grapefruit twist, for garnish

Combine the gin, St. Germain, juices and simple syrup in a cocktail shaker filled partway with ice. Shake vigorously and strain into an 8 ounce glass or tumbler. Garnish with the grapefruit twist.

Tobago Run
1 oz angostura
.5 oz spicy whiskey
.25 oz lime juice
1 oz hazelnut/coffee orgeat*

*Hazelnut/Coffee Orgeat - Blend 4 cups of coffee with 2 cups of chopped toasted hazelnuts. Let sit for a few hours if possible. Strain add equal parts sugar to final strained liquid. As you would 1:1 simple syrup.

Negroni Affair
1 ounce of Gin
1 ounce of Carpano Antica Sweet Vermouth
.5 ounce Amaro Dell’Erborista
.5 ounce Honey Syrup (1:1 ratio) honey+H20

Mix contents in martini shaker, add orange zest and pour into chilled martini glasses. 

Gin Gimlet
2 large sprigs fresh thyme; more for garnish
1/2 fl. oz. (1 Tbs.) fresh lime juice
1-1/2 fl. oz. (3 Tbs.) gin, preferably Bluecoat American Dry
1/2 fl. oz. (1 Tbs.) limoncello, preferably Averna Limoni di Sicilia

The Lazy Teej
1 oz Whiskey
1/2 oz Averna
3 dashes of orange bitters
1/3 Dropper of Tim's black pepper tincture

Don't put a ton of effort into this while you make it. That's the beauty of this drink. Inspired by my eldest son...I think he's got something here! Click here to order Tim's Tinctures and other drinks!

1.5 ounces Junipero gin
3/4 ounce Compari
3/4 ounce sweet vermouth
1 piece of orange zest with pith

Combine all the liquid ingredients in an icefield cocktail shaker. Stir gently for 20 to 30 seconds, until cold, and then strain into a chilled cocktail glass. Flame the orange zest over the drink and float it on top.

1 Sugar cube
5 dashes Peychaud's bitters
2 ounces of rye
Herbsaint (Pernod, chartreuse, etc)
Lemon twist for garnish

Fill an old fashioned glass or cocktail glass with ice and talk with water. In a second old-fashioned glass combine the sugar and the bitters and muddle to dissolve the sugar. Add the Rye and gently stir to combine the flavors. Discard the ice and water from the first glass and coat it with the the herbsaint, draining the excess. Strain the rye mixture into the glass. rub the rim with lemon peel. if you're a purist discard the peel as they do in New Orleans if not drop it into the drink. 

Tim Martinez
2 Oz gin
1 Oz sweet vermouth
2 tsp maraschino liqueur
1/2 tsp bitters

squeeze of lemon or twist (I prefer a squeeze of lemon but a twist looks better)
Combine all the ingredients except the lemon in a mixing glass.
Add copious ice and stir well for a minute or two.
Strain into a chilled cocktail glass.
Garnish with lemon.

Half Nelson - aka Jim's Nelson
2 oz of rye or bourbon
.5 oz simple syrup
5-8 dashes of lavender bitters
Mix with ice.


The After Dinner Tim
1 Oz grand marnier
1 Oz Amaretto
1/4 Oz Averna (capful)
1/4 Oz Maraschino (Capful)
3 dashes Orange bitters
1 dash angostura bitters
3-5 dashes Tim's Orange pepperWOOD tincture
Orange peel 1"x2"

Mix ingredients in a high ball glass with large iced cubes. Add Italian cherries, flame orange zest over mixed drink.  

Wealthy Southern Californian

2 oz bourbon
1/2 oz Benedictine
1/2 oz calvados
2 dashes angostura bitters
2 dashes orange bitters 

Tim’s Broken Left Hand
(aka The Demarco Murray)
1 oz Jameson Whiskey
.5 oz Benadictine
.5 oz Braulio Amaro
2 dashes Bokers bitters
Orange Zest

Mix ingredients in mixing glass. Pour over large rocks, add zest. Drink. Run for 100 yards. 

Green Fairy & Cherry
2 oz whiskey
.75 vermouth
.25 kirsch
.50 absynth to line the glass

Mix in cocktail mixing glass and serve in an OG champagne glass or couple.

Tim’s Maple Haze
1 ounce bourbon
1/2 ounce amaretto
1/2 ounce Amaro
2 dashes black pepper tincture
2 dashes aromatic bitters
1 tsp maple syrup (good maple syrup)
2 Italian cherries for garnish

Mix ingredients. Add 2-3 medium size ice cubes

The Last Word
Equal parts: 
Lime juice
Add chartreuse

Pour ingrédients into a stirring glass, add large ice, stir and pour into chilled stemmed glass.


Grandpa Ron's Bloody Mary
2 oz any good vodka, preferably Greygoose
6 oz Mrs. T bloody mary mix…yes Mrs. T's
4 splashes of Worcestershire sauce 
1/2 teaspoon horseradish
3-4 drops Tabasco sauce
Pinch of celery seed 
3 Dashes of Natures Seasoning
Rim the glass with lime or lemon wedge and dip in salt

Mix ingredients very well. Fill glass with ice, garnish with one stalk of celery as wells as two green olives with pimento on toothpicks. Squeeze lime wedge over the top and serve

The Dandy Shandy 3 oz. Pabst Blue Ribbon 1.5 oz. Ginger Syrup 1.5 oz. Bourbon Splash of Sprite   Combine Ingredients with Ice and   Drink!

The Dandy Shandy3 oz. Pabst Blue Ribbon
1.5 oz. Ginger Syrup
1.5 oz. Bourbon
Splash of Sprite

Combine Ingredients with Ice and Drink!


Simple Syrup
Combine equal parts sugar and water in a small saucepan, bring to a boil, and turn off the heat, making sure all the sugar is dissolved.

Copyright 2016 Meaney Café. If use any of this information, please give credit. Thank you!