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bloody-mary

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Highball glass. Met...

dry-martini

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass....

spritz

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Wine glass (white)....

french-martini

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass....

bloody-mary

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Highball glass. Method: Stirring gently, pour all ingredients into highball glass. Garnish. 4.5 cl (3 parts) vodka, 9 cl (6 parts) Tomato juice, 1.5 cl (1 part) Lemon juice, 2 to 3 dashes of Worcestershire Sauce, Tabasco sauce, Celery salt, Black pepper

americano

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Pour the Campari and vermouth over ice into an old fashioned glass, add a splash of soda water and garnish with half orange slice and a lemon twist. 3 cl Campari, 3 cl sweet red vermouth, A splash of soda water

champagne-cocktail

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Champagne flute. Method: Add dash of Angostura bitter onto sugar cube and drop it into champagne flute. Add cognac followed by gently pouring chilled champagne. Garnish with orange slice and maraschino cherry. 9cl Champagne, 1cl Cognac, 2 dashes Angostura bitters, 1 Sugar cube

brandy-crusta

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Mix all ingredients with ice cubes in a mixing glass. Strain into slim cocktail glass rimmed with sugar. 52.5 ml brandy, 7.5 ml Maraschino Luxardo, 1 Bar spoon Curaçao, 15 ml Fresh lemon juice, 1 Bar spoon simple syrup, 2 dashes aromatic bitters

caipirinha

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Place lime and sugar into a double old fashioned glass and muddle gently. Fill the glass with cracked ice and add Cachaça. Stir gently to involve ingredients. Notes: Caipiroska - instead of cachaça use vodka. 60 ml cachaça, 1 lime cut into small wedges, 4 teaspoons white cane sugar

dry-martini

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. Notes: Squeeze oil from lemon peel onto the drink, or garnish with green olives if requested. 60 ml (2.0 US fl oz) gin, 10 ml (0.34 US fl oz) dry vermouth

spritz

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Wine glass (white). Method: Build all ingredients into a wine glass filled with ice. Stir gently. 9 cl Prosecco, 6 cl Select/Aperol/Campari/Cynar, Splash of soda water

clover-club

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Dry shake ingredients to emulsify, add ice, shake and served straight up. 4.5cl Gin, 1.5cl lemon juice, 1.5cl raspberry syrup, 1 egg white or 20 ml aquafaba or 4 drops cocktail foamer

french-connection

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Pour all ingredients directly into old fashioned glass filled with ice cubes. Stir gently. 3.5cl Cognac, 3.5cl Amaretto liqueur

golden-dream

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake with cracked ice. Strain into glass and serve. Notes: Should be quite fluffy. 2 cl (2 parts) Galliano, 2 cl (2 parts) Triple Sec, 2 cl (2 parts) Fresh orange juice, 1 cl (1 part) Fresh cream

hanky-panky

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Stirred over ice, strained into a chilled glass, garnished, and served up. 45 ml London dry gin, 45 ml Sweet red vermouth, 7.5 ml Fernet-Branca

last-word

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake with ice and strain into a cocktail glass. 22.5ml gin, 22.5ml lime juice, 22.5ml green Chartreuse, 22.5ml maraschino liqueur

lemon-drop-martini

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. Garnish with sugar rim around the glass. 30 ml vodka citron, 20 ml triple sec, 15 ml fresh lemon juice

martinez

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Stirred over ice, strained into a chilled glass, garnished, and served up. 45 ml London Dry Gin, 45 ml Sweet Red Vermouth, 1 Bar Spoon Maraschino Liqueur, 2 Dashes Orange Bitters

margarita

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Ingredients: Served: Rocks, straight up, frozen. Drinkware: Margarita glass. Method: Add all ingredients into a shaker with ice. Shake and strain into a chilled cocktail glass. 50 ml tequila 100% agave, 20 ml triple sec, 15 ml freshly squeezed lime juice

mary-pickford

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake and strain into a chilled large cocktail glass. 4.5 cl white rum, 4.5 cl fresh pineapple juice, 0.5 cl Grenadine, 0.75 cl Maraschino

paloma

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Highball glass. Method: Pour the tequila into a highball glass, squeeze the lime juice. Add ice and salt, fill up pink grapefruit soda. Stir gently. 50 ml 100% agave tequila, 5 ml fresh lime juice, pinch of salt, 100 ml pink grapefruit soda

southside

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into a cocktail shaker, shake well with ice, double-strain into chilled cocktail glass. Notes: If egg white is used shake vigorously. 60 ml London Dry gin, 30 ml lemon juice, 15 ml simple syrup, 5-6 mint leaves, few drops of egg white (Optional)

aviation

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Add all ingredients into cocktail shaker filled with ice. Shake well and strain into cocktail glass. Garnish with a cherry. 45 ml gin, 15 ml lemon juice, 15 ml maraschino liqueur, 1 barspoon crème de violette

manhattan

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. Notes: Garnish with a cocktail cherry. 50 ml Rye whiskey, 20 ml Sweet red vermouth, 1 dash Angostura bitters

whiskey-sour

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Ingredients: Served: On the rocks or straight up. Drinkware: Old fashioned glass. Method: Shake with ice. Strain into chilled glass, garnish and serve. Notes: If served 'On the rocks', strain ingredients into old-fashioned glass filled with ice. 4.5 cl (3 parts) bourbon whiskey, 3 cl (2 parts) fresh lemon juice, 1.5 cl (1 part) simple syrup

vieux-carré

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. 30 ml rye whiskey, 30 ml cognac, 30 ml sweet vermouth, 1 bar spoon Bénédictine, 2 dashes Peychaud's bitters

white-lady

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Add all ingredients into cocktail shaker filled with ice. Shake well and strain into large cocktail glass. Notes: This cocktail is a variant of the Sidecar. 4 cl gin, 3 cl Triple Sec, 2 cl lemon juice

yellow-bird

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into a cocktail shaker, shake well with ice, strain into chilled cocktail glass. 3 cl white rum, 1.5 cl Galliano, 1.5 cl triple sec, 1.5 cl lime juice

kir

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Wine glass (white). Method: Add the crème de cassis to the bottom of the glass, then top up with wine. Notes: A recipe can be found at the International Bartenders Association website. 9 cl (9 parts) white wine, 1 cl (1 part) crème de cassis

zombie

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Zombie glass. Method: Mix ingredients in a shaker with crushed ice and shake. Pour into a tall tumbler glass. Notes: Because of the high proof rum, this cocktail could be lit if desired. 45 ml Jamaican dark rum, 45 ml Puerto Rican gold rum, 30 ml 151 Demerara rum, 20 ml fresh lime juice, 15 ml falernum, 15 ml Donn's Mix (2 parts fresh white grapefruit juice and 1 part cinnamon syrup), 1 tsp Grenadine syrup, 1 dash Angostura bitters, 6 drops Pernod

between-the-sheets

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Ingredients: Served: Pour all ingredients into shaker with ice cubes, shake, strain into chilled cocktail glass. 3 cl white rum, 3 cl cognac, 3 cl triple sec, 2 cl fresh lemon juice

black-russian

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Pour the ingredients into the old fashioned glass filled with ice cubes. Stir gently. 50 ml Vodka, 20 ml Coffee liqueur

bramble

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Old Fashioned Glass. Method: Pour all ingredients into a cocktail shaker except the Crème de Mûre, shake well with ice, strain into chilled old fashioned glass filled with crushed ice, then pour the blackberry liqueur (Crème de Mûre) over the top of the drink, in a circular motion. 50 ml Gin, 25 ml Fresh Lemon Juice, 12.5 ml Sugar Syrup, 15 ml Crème de Mûre

canchanchara

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Mix honey with water and lime juice and spread the mixture on the bottom and sides of the glass. Add cracked ice, and then the rum. End by energetically stirring from bottom to top. 6 cl rum (Cuban aguardiente), 1.5 cl fresh lime juice, 1.5 cl raw honey, 5 cl water

angel-face

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass. 3 cl gin, 3 cl Apricot brandy, 3 cl Calvados

corpse-reviver-2

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake ingredients together in a mixer with ice. Strain into chilled glass. Garnish with orange zest. 3 cl gin, 3 cl lemon juice, 3 cl Cointreau, 3 cl Lillet Blanc, 1 dash absinthe

cosmopolitan

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake all ingredients in cocktail shaker filled with ice. Strain into a large cocktail glass. Garnish with lime slice. Notes: The drink should be a frothy bright pink color. 4 cl Vodka Citron, 1.5 cl Cointreau, 1.5 cl Fresh lime juice, 3 cl Cranberry juice

cuba-libre

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Highball glass. Method: Build all ingredients in a highball glass filled with ice. Garnish with lime wedge. 120 ml cola, 50 ml white rum, 10 ml Fresh lime juice

daiquiri

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: In a cocktail shaker add all ingredients. Stir well to dissolve the sugar. Add ice and shake. Strain into chilled cocktail glass. 60 ml white Cuban rum, 20 ml fresh lime juice, 2 bar spoons superfine sugar

dark-n-stormy

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Highball glass. Method: In a highball glass filled with ice pour the ginger beer and top floating with the Rum. Notes: Garnish with a lime wedge or slice. 60 ml Goslings Rum100 ml Ginger Beer

casino

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into shaker with ice cubes. Shake well. Strain into chilled cocktail glass. Garnish with a lemon twist and a maraschino cherry. Serve without a straw. 4 cl gin (Old Tom), 1 cl Maraschino, 1 cl fresh lemon juice, 2 dashes orange bitters

espresso-martini

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. 50 ml vodka, 30 ml Kahlúa, 10 ml sugar syrup, 1 strong espresso

french-75

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Champagne flute. Method: Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled champagne glass. Top up with champagne. Stir gently. 30 ml (1.0 US fl oz) gin, 15 ml (0.51 US fl oz) lemon juice, 15 ml (0.51 US fl oz) simple syrup, 60 ml (2.0 US fl oz) Champagne

illegal

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Ingredients: Served: Served in one of two ways:\nStraight up (no ice) in a chilled cocktail glass\nOn the rocks (over ice) in a traditional clay or terracotta mug. Drinkware: Cocktail glass. Method: Pour all ingredients into shaker with ice cubes. Shake vigorously. Strain into chilled cocktail glass, or "on the rocks" into a traditional clay or terracotta mug. 3 cl Mezcal (espadín), 1.5 cl Jamaica overproof white rum, 1.5 cl Falernum, 1 barspoon maraschino Luxardo, 2.25 cl fresh lime juice, 1.5 cl simple syrup, Few drops of egg white (optional)

gin-fizz

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Ingredients: Served: Shake all ingredients with ice cubes, except soda water. Pour into glass. Top with soda water. 4.5 cl gin, 3 cl fresh lemon juice, 1 cl simple syrup, Splash of soda water

fernandito

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Fill a double old-fashioned glass with ice. Pour in the Fernet-Branca, fill the glass with cola. Stir gently. 5 cl Fernet-Branca, Cola to top up

grasshopper

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour ingredients into a cocktail shaker with ice. Shake briskly and then strain into a chilled cocktail glass. 3 cl crème de menthe (green), 3 cl crème de cacao (white), 3 cl cream

hemingway-special

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into a shaker with ice. Shake. 6 cL (12 parts) Rum, 4 cl (8 parts) grapefruit juice, 1.5 cL (3 parts) Maraschino liqueur, 1.5 cl (3 parts) fresh lime juice

horses-neck

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Highball glass. Method: Pour brandy and ginger ale directly into highball glass with ice cubes. Stir gently. Garnish with lemon zest. If desired, add dashes of Angostura Bitter. 4 cL (1 part) Brandy, 12 cL (3 parts) Ginger ale, Dash of Angostura bitter (optional)

irish-coffee

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Ingredients: Served: Hot. Drinkware: Irish coffee mug. Method: Pour the coffee into a preheated glass, add whiskey and sugar, and stir until dissolved. Pour cream slowly to form a distinct layer. 50 ml Irish whiskey, 120 ml hot coffee, 50 ml fresh cream (chilled), 1 tsp sugar

long-island-iced-tea

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Highball glass. Method: Add all ingredients into highball glass filled with ice. Stir gently. Optionally garnish with lemon slice. 15 ml Tequila, 15 ml Vodka, 15 ml White rum, 15 ml Cointreau, 15 ml Gin, 30 ml Lemon juice, 20 ml simple syrup, Top with Cola

mai-tai

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Ingredients: Served: shaved or crushed ice. Drinkware: Old fashioned glass. Method: Add all ingredients into a shaker with ice. Shake and pour into a double rocks glass or a highball glass. Notes: The Martinique molasses rum used by Trader Vic was not an Agricole rum but a type of "rummy" from molasses. 30 ml amber Jamaican rum, 30 ml Martinique molasses rhum, 15 ml orange curaçao, 15 ml orgeat syrup (almond), 30 ml fresh lime juice, 7.5 ml simple syrup

mimosa

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Champagne flute. Method: Ensure both ingredients are well chilled, then mix into the glass. Serve cold. 7.5 cl champagne, 7.5 cl orange juice

mint-julep

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Silver cup or highball glass. Method: In a highball glass gently muddle the mint, sugar and water. Fill the glass with cracked ice, add Bourbon and stir well until the glass is well frosted. Garnish with a mint sprig. 6 cL (2.0 US fl oz) bourbon whiskey, 4 mint leaves, 1 teaspoon powdered sugar, 2 teaspoons water

mojito

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Collins glass. Method: Mix mint sprigs with sugar and lime juice. Add splash of soda water and fill the glass with ice. 45 ml white rum, 20 ml fresh lime juice, 6 sprigs of mint, 2 teaspoons white cane sugar (or 2 cl of sugar syrup), Soda water

monkey-gland

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake well over ice cubes in a shaker, strain into a chilled cocktail glass. 45 ml gin, 45 ml orange juice, 1 tablespoon absinthe, 1 tablespoon grenadine

moscow-mule

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Ingredients: Served: On the rocks: poured over ice. Drinkware: copper mug. Method: Combine vodka and ginger beer in a highball glass filled with ice. Add lime juice. Stir gently. Garnish. 4.5 cl (9 parts) vodka, 1 cl (2 parts) lime juice, 12 cl (24 parts) ginger beer

naked-and-famous

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into shaker with ice cubes. Shake well. Strain into chilled cocktail glass. 2.25 cl mezcal, 2.25 cl yellow Chartreuse, 2.25 cl Aperol, 2.25 cl fresh lime juice

new-york-sour

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Rocks glass. Method: Pour the whiskey, syrup, lemon juice, and egg white into shaker with ice cubes. Shake vigorously. Strain into chilled rocks glass filled with ice. Float the wine on top. Garnish with lemon or orange zest and cherry. 6 cl whiskey (rye or bourbon), 2.25 cl Simple syrup, 3 cl fresh lemon juice, Few drops of egg white, 1.5 cl red wine (Shiraz or Malbec)

old-cuban

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients except the wine into cocktail shaker, shake well with ice, strain into chilled elegant cocktail glass. Top up with the sparkling wine and garnish with mint sprigs. 4.5 cl aged rum, 2.25 cl fresh lime juice, 3 cl simple syrup, 2 dashes Angostura bitters, 6 to 8 mint leaves, 6 cl champagne brut or Prosecco

paper-plane

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. 30 ml Bourbon whiskey, 30 ml Amaro Nonino, 30 ml Aperol, 30 ml fresh lemon juice

porto-flip

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake ingredients together in a mixer with ice. Strain into glass, garnish and serve. 1.5 cl (3 parts) brandy, 4.5 cl (9 parts) port, 1 cl (2 parts) egg yolk

penicillin

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Muddle fresh ginger in a shaker and add the remaining ingredients, except for the Lagavulin whisky. Fill the shaker with ice and shake. Double-strain into a chilled old fashioned glass with ice. Float the Lagavulin whisky on top. 6 cl blended Scotch whisky, 0.75 cl Lagavulin 16y whisky, 2.25 cl fresh lemon juice, 2.25 cl honey syrup, 2-3 quarter-sized slices of fresh ginger

piña-colada

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Ingredients: Served: Frozen: blended with ice. Drinkware: Poco Grande glass. Method: Blend all the ingredients with ice in an electric blender, pour into a large goblet or Hurricane glass and serve. 5 parts white rum, 3 parts coconut cream, 5 parts fresh pineapple juice

pisco-sour

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Ingredients: Served: Vigorously shake contents in a cocktail shaker with ice cubes, then strain into a glass and garnish with bitters. 60 ml Pisco, 30 ml lemon juice, 20 ml simple syrup, 1 egg white, Several drops of aromatic bitters at the end

planters-punch

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Ingredients: Served: Drinkware: Beverage glass. Method: Pour all ingredients directly in a small tumbler or a typical terracotta glass. Notes: Add dilution up to taste, it can be given by water, ice or fresh juices. 45 ml Jamaican rum, 15 ml lime juice, 30 ml sugar cane juice

ramos-fizz

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Collins glass. Method: All ingredients except the soda are poured in a mixing glass, dry shaken (no ice) for two minutes, then ice is added and shaken hard for another minute. Strain into a highball glass without ice and topped with soda. 4.5 cl gin, 1.5 cl fresh lime juice, 1.5 cl fresh lemon juice, 3 cl simple syrup, 6 cl cream, 1 egg white, 3 dashes orange flower water, 2 drops vanilla extract, soda water

tommys-margarita

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Rocks glass. Method: Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled rocks glass filled with ice. 60 ml Tequila agave 100% reposado, 30 ml Fresh lime juice (Persiano), 30 ml Agave syrup (1/2 water + 1/2 agave nectar)

sazerac

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Old fashioned glass. Method: Rinse a chilled old-fashioned glass with the absinthe, add crushed ice, and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the lemon peel for garnish. Notes: Note: The original recipe changed in the latter part of the 19th century. Rye whiskey was substituted when cognac became difficult to obtain.[2]. 5 cl cognac (or rye whiskey), 1 cl absinthe (or Herbsaint), One sugar cube, Two dashes Peychaud's Bitters

sea-breeze

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Highball glass. Method: Build all ingredients in a highball glass filled with ice. Garnish with lime wedge. 4 cl Vodka, 12 cl Cranberry juice, 3 cl Grapefruit juice

rusty-nail

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Pour all ingredients directly into an old fashioned glass filled with ice. Stir gently. 45 ml Scotch whisky25 ml Drambuie

russian-spring-punch

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Highball glass. Method: Pour all ingredients into cocktail shaker except the sparkling wine, shake well with ice, strain into chilled tall tumbler glass filled with ice and top up with sparkling wine. 2.5 cl Vodka, 1.5 cl Crème de cassis, 1 cl Sugar Syrup, 2.5 cl Lemon Juice

sex-on-the-beach

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Highball glass. Method: Build all ingredients in a highball glass filled with ice. Garnish with orange slice. 4 cl Vodka, 2 cl Peach schnapps, 4 cl Orange juice, 4 cl cranberry juice

sidecar

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into cocktail shaker filled with ice. Shake well and strain into cocktail glass. 5 cl cognac, 2 cl triple sec, 2 cl lemon juice

singapore-sling

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Hurricane glass. Method: Pour all ingredients into a cocktail shaker filled with ice cubes. Shake well. Strain into Hurricane glass. 30 ml gin, 15 ml cherry liqueur, 7.5 ml Cointreau, 7.5 ml DOM Bénédictine, 120 ml fresh pineapple juice, 15 ml fresh lime juice, 10 ml Grenadine, 1 dash Angostura bitters

trinidad-sour

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into a cocktail shaker, shake well with ice, strain into chilled cocktail glass. 4.5 cl Angostura bitters, 3 cl orgeat syrup, 2.25 cl fresh lemon juice, 1.5 cl rye whiskey

tuxedo

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Stir all ingredients with ice and strain into a cocktail glass. Garnish with a cherry and a twist of lemon zest. 3 cl gin (Old Tom), 3 cl dry Vermouth, 1/2 barspoon Maraschino, 1/4 barspoon Absinthe, 3 dashes orange bitters

stinger

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. Notes: It has been suggested that during the 1920s the stinger ceased being an after-dinner cocktail, and instead should be consumed before dinner.[1] However, until recently the IBA listed the stinger as an after-dinner cocktail. 50 ml cognac, 20 ml white crème de menthe

suffering-bastard

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Collins. Method: Shake everything but ginger beer with ice, pour unstrained into glass, top with ginger beer. 30 ml gin, 30 ml brandy, 15 ml lime juice, 2 dashes Angostura bitters, ginger beer to top up

tequila-sunrise

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Ingredients: Served: On the rocks: poured over ice. Drinkware: Collins glass. Method: Pour the tequila and orange juice into glass over ice. Add the grenadine, which will sink to the bottom. Stir gently to create the sunrise effect. Garnish and serve. 4.5 cl (3 parts) tequila, 9 cl (6 parts) orange juice, 1.5 cl (1 part) grenadine syrup

tipperary

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. Garnish with a slice of orange. 5 cl Irish whiskey, 2.5 cl sweet red vermouth, 1.5 cl green Chartreuse, 2 dashes Angostura bitters

alexander

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vesper

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into a cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass. 45 ml gin, 15 ml vodka, 7.5 ml Lillet Blanc

ve-n-to

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Ingredients: Served: On the rocks: poured over ice. Drinkware: tumbler. Method: Pour all ingredients into the shaker. Shake vigorously with ice. Strain into a chilled small tumbler glass filled with ice. Notes: If desired, the water used to make the honey mix can be replaced by chamomile infusion. 4.5 cl white smooth grappa, 2.25 cl fresh lemon juice, 1.5 cl honey mix (made with chamomile infusion if desired), 1.5 cl chamomile cordial, 1 cl egg white (optional)

french-martini

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Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into shaker with ice cubes. Shake well and strain into a chilled cocktail glass. Squeeze oil from lemon peel onto the drink. 4.5 cl vodka, 1.5 cl Chambord Raspberry Liqueur, 1.5 cl fresh pineapple juice

boulevardier

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. 45 ml bourbon or rye whiskey, 30 ml bitter Campari, 30 ml sweet red vermouth

barracuda

/new-era-dr

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Margarita glass. Method: Shake pour ingredients with ice. Strain into glass, top with sparkling wine. 4.5 cl gold rum, 1.5 cl Galliano, 6 cl pineapple juice, 1 dash fresh lime juice, Top with Prosecco

bees-knees

/new-era-dr

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Combine gin, honey syrup and lemon juice into a mixing tin. Shake. Strain into chilled cocktail glass. Garnish with lemon peel. 2oz gin, 1oz honey syrup, 1oz lemon juice, garnish with lemon peel

bellini

/contempora

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Champagne flute. Method: Pour peach purée into chilled glass, add sparkling wine. Stir gently. Notes: Traditionally a Bellini uses white peaches for the fruit. 10 cl (2 parts) Prosecco, 5 cl (1 part) fresh peach purée

john-collins

/the-unforg

Ingredients: Served: On the rocks: poured over ice. Drinkware: Collins glass. Method: Pour all ingredients directly into highball glass filled with ice. Stir gently. Garnish. Add a dash of Angostura bitters. 4.5 cl (3 parts) gin, 3 cl (2 parts) freshly squeezed lemon juice, 1.5 cl (1 part) sugar syrup, 6 cl (4 parts) carbonated water

old-fashioned

/the-unforg

Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Place sugar cube in old fashioned glass and saturate with bitter, add few dashes of plain water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Stir gently. Garnish with orange slice or zest, and a cocktail cherry. 45 ml bourbon or rye whiskey, 1 sugar cube, Few dashes Angostura bitters, Few dashes plain water

negroni

/the-unforg

Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Stir into glass over ice, garnish and serve. 3 cl gin, 3 cl sweet red vermouth, 3 cl Campari

paradise

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake together over ice. Strain into cocktail glass and serve chilled. 3.5 cl (7 parts) gin, 2 cl (4 parts) apricot brandy, 1.5 cl (3 parts) orange juice