- 25 ml Blue Curaçao
- 300 ml sweet cider
- 25 ml vodka
- Orange juice
- 25 ml Galliano
Fill a tall glass three quarters with ice. Add the orange juice and vodka,
then stir. Gently float the Galliano on top. Garnish with slice of orange.
- 40 ml whisky
- 20 ml dry vermouth
- 1 dash bitters
- Lemon twist
Stir hard then strain into an Old Fashioned glass. Add
lemon twist. For sweet use sweet vermouth.
- Lemon juice and coarse salt for frosting
- 40 ml Tequila
- 25 ml lemon or lime juice
- 15 ml triple sec or Cointreau
Wipe rim of glass with lemon juice and dip in salt to
frost. Combine Tequila, triple sec or Cointreau, lemon or lime juice and craked
ice in a shaker and mix well. Strain into glass and garnish with slice of lemon
and wedge of lime.
- 50 ml melon liqueur (Midori)
- 25 ml vodka
- Orange juice
Pour melon liqueur and vodka over ice. Fill glass with
orange juice and stir. Garnish with slice of orange.
- 25 ml melon liqueur (Midori)
- 50 ml lemon juice
- 1 teaspoon of sugar
Blend and strain. Garnish with cherry and melon balls.
- 50 ml vodka
- 25 ml lemon juice
- Ginger beer
- Sprig of mint
Pour vodka and lemon juice over ice cubes in glass.
Fill with ginger beer and stir to mix. Garnish with sprig of mint.
Pour equal parts orange juice and ginger ale over ice
in large wine glass. Garnish with orange and cherry. Serve with straws.
- 50 ml white rum
- 25 ml coconut cream (Malibu is a brand you can buy
ready made of rum and coconut)
- 15 ml cream
- Pineapple juice
- Maraschino cherry
- Pineapple
- Hollowed-out coconut if desired
Combine the first four ingredients with ice in a
blender, or shake vigorously until frosty. Strain into a tall glass or
hollowed-out coconut and garnish with a maraschino cherry and a stick of
pineapple. Serve with a straw.
- 1 dash Angostura bitters
- 50 ml gin
Swish the bitters around a 4-ounce glass. Discard
excess. Add gin and ice.
- 50 ml gin
- 4 dashes Grenadine
- dash egg white
Shake egg white with Grenadine and gin. Strain into
chilled cocktail glass.
- 25 ml Campari
- 15 ml peach brandy
- 1 dash egg white
- bitter lemon
Combine cracked ice with Campari, peach brandy and egg
white in shaker and mix well. Strain into highball glass. Fill with better
lemon. Garnish with slice of lemon, cherry and slice of peach.
- 25 ml aniseed liqueur (Pernod)
- 25 ml blackcurrant cordial
- 300 ml dry cider
- 25 ml whisky
- 25 ml Drambuie
Pour whisky and Drambuie on to ice cubes in tumbler.
Add strip of lemon peel.
- 2 tablespoons caster sugar
- Juice of 1 lemon
- Juice of 1 orange
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
- 1 bottle red wine, chilled
Mix sugar, lemon and orange juice in a large pitcher
until sugar has dissolved. Add sliced fruit, wine and plenty of ice and stir
well. Serve in large wine glasses.
- Ginger ale
- 2 dashes Grenadine
Pour ginger ale over ice cubes in highball glass. Stir
in Grenadine. Garnish with cherries.
- 25 ml brandy
- 25 ml Cointreau
- 25 ml lemon juice
Mix cracked ice with brandy, Cointreau and lemon juice
in shaker. Strain into glass.
- 4O ml Tequila
- 25 ml white creme de caçao
- 1 dash Grenadine
- 40 ml cream
Combine Tequila, creme de caçao, Grenadine and cream
with crushed ice in blender. Mix until frosty. Pour into glass. Sprinkle with
cinnamon and garnish with cherry. Serve with straws.
- 25 ml lemon juice
- 25 ml cherry brandy
- 50 ml gin
- Soda
Combine gin, cherry brandy, lemon juice and cracked ice
in shaker and mix well. Strain into large goblet or tall glass over ice cubes.
Fill with soda water. Garnish with slices of lemon and orange, cherry and sprig
of mint.
(No not half a cider and half a lager)
- 40 ml Tequila
- 40 ml whisky
Pour over ice.
- 60 ml pineapple juice
- 40 ml white rum
- 1 Drop of strawberry syrup
Pour in given order in a tumbler with ice cubes.
- 5 ml cream
- 15 ml Malibu
- 15 ml vodka
- 30 ml white rum
- 40 ml pineapple juice
- 5 ml Blue Curaçao
Use a mixing glass with crushed ice. Pour in a cocktail
glass. Float curaçao on top.
- 25 ml Tequila
- 100 ml orange juice
- 2 dashes Grenadine
Pour Tequila over ice in glass. Stir in orange juice.
Add Grenadine. Garnish with slice of orange and cherry. Serve with a straw.
- 40 ml whisky
- 25 ml lemon juice
- 15 ml sugar syrup
Shake ice cubes with whisky, lemon juice and syrup.
Strain into a tumbler and decorate with twist of lemon peel.
- 25 ml gin
- 15 ml Cointreau
- Juice of half a lemon
- 1 dash of egg white
Shake together gin, Cointreau and lemon juice with egg
white. Pour into chilled cocktail glass.
- 25 ml vodka
- 25 ml Tia Maria
- 100 ml lemonade
- 25 ml dark rum
- 25 ml Jamaican rum
- 25 ml light rum
- 25 ml lemon or lime juice
- 4 dashes orange juice
- 4 dashes apricot brandy
- 4 dashes cherry brandy
Half fill blender with cracked ice. Add dark rum,
Jamaican rum, light rum, lemon or lime juice, orange juice, apricot brandy and
cherry brandy and blend well. Pour into large glass. Garnish with fruit
(pineapple, kiwi fruit, papaya or paw paw and cherries) and serve with straws.