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This is the small print where I deny everything and refuse to take any responsibility for anything. Any opinions given should not be taken as facts & any facts given should not be taken as opinions. As an extra precaution all the really small print is in white text, this is copyrighted .


E. & O. E.


Copyright www.petespintpot.co.uk  2008. First published 17 October 2008, last updated  27 June 2017.


Pete’s Pint Pot is dedicated to the home production & sensible drinking of beer, wine, cider & meads plus a little bit of china painting & a few bits of photograph tampering.


If you are affected by any of the articles on this site or any of the issues raised in them, I truly feel very sorry for you.


Finally the sanity clause: As Chico Marx

famously said to brother Groucho,


  “Everybody knows there ain't no

     Sanity Clause!”



WARNING:-

Some pages may contain music!

Do not enter this site if you are allergic to nuts!

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Alcoholic Cocktails
#Home Mull Page

Ale, Cider & Wine Mulls

               ssumptions:


1 Standard measure or “shot” of spirit is assumed to be 25ml & all the following drinks are assumed to be of the alcoholic strengths (% ABV).

ALCOHOLIC DRINK

% ABV

ALCOHOLIC DRINK

% ABV

ALCOHOLIC DRINK

% ABV

*Spirits

40

Creme De Mure liqueur (blackberry)

28

Grand Marnier

40

Angostura bitters

45

Cuarenta Y Tres liqueur

30

Leblon Cachaça

40

Absinthe

68

De Kuyper Blue Curaçao

20

Maraschino liqueur

25

Advocaat

18

De Kuyper Cherry Brandy Liqueur

24

Noilly Prat

18

Amarula Cream

17

De Kuyper Crème De Cacao

24

Orange curaçao

24

Aperol Aperitivo

11

De Kuyper Crème De Cassis

15

Peach Schnapps

23

Bacardi rum*

40

De Kuyper Crème De Menthe

24

Pimm’s

25

Bénédictine Dom

40

De Kuyper Raspberry Liqueur

16

Port

20

Cachaça

40

De Kuyper Triple Sec

40

Sloe gin liqueur

25

Campari

25

Disaronno Amaretto Almond Liqueur

28

Sparkling wine

11.5

Cognac

40

Domaine de Canton ginger liqueur

28

Tia Maria (coffee) liqueur

26.5

Cointreau

40

Fig Liqueur

18

Tio Pepe Fino sherry

15

Cointreau Triple Sec

40

Galliano

40

Vermouth

18

*Spirits are generally considered to be 40% ABV for the Alcoholic units calculations.


NOTE:- The Alcoholic units given here refer to the recipes listed below, other recipes may differ.


See www.yobrew.co.uk/calculators.php & download “Pete’s Wine & Jam Etc. Calc’s”, open the “Cocktail Calc” for the “units calculator”. This will give the estimated units of alcohol, calories & the carbohydrates of your chosen cocktails.


COCKTAILS

HEMINGWAY SPECIAL DAIQUIRI

Alcoholic units = 4


3½ shots Bacardi rum

1 shot freshly squeezed grapefruit juice

¾ shot Maraschino liqueur

½ shot freshly squeezed lime juice

½ shot sugar syrup


Method:

Shake all ingredients with ice, fine-strain into a chilled. Martini glass & garnish with a lime wedge.


JAMAICAN MULE

Alcoholic units = 2


2 shots spiced rum

½ shot fresh lime juice

½ shot sugar syrup

Ginger beer/ale


Method:

Pour ingredients into a long, ice-filled glass, top up with ginger beer, lightly stir & garnish with a lime wedge.


JAZZ

Alcoholic units = 2.4


2 shots Gin

1 shots De Kuyper Crème De Cassis

¼ shot lime juice


Method:

Shake all the ingredients together with ice & strain into a chilled martini glass. Garnish with blackcurrants &/or a lime slice speared with a cocktail stick.


KIR ROYALE

Alcoholic units = 1.5


2 shots De Kuyper Crème De Cassis

Top up with Champagne


Method:

Place an ice cube in a flute glass, add Champagne & then slowly add the De Kuyper Crème De Cassis in order to obtain a “blush” colour. Garnish with a fresh blackberry/raspberry or red cocktail cherry.


LONG ISLAND ICED TEA

Alcoholic units = 2.5


½ shot Bacardi rum

½ shot London dry gin

½ shot vodka

½ shot tequila blanco

½ shot Cointreau triple sec

1 shot fresh lime (or lemon) juice

1 tsp (caster) sugar

Cola


Method:

Shake first seven ingredients with ice & strain into a long, ice-filled glass. Top up with cola, stir & serve with straws & a lemon slice.


LYNCHBURG LEMONADE

Alcoholic units = 2.5


1½ shots Tennessee whiskey

1 shot Cointreau triple sec

1 shot freshly squeezed lemon juice lemonade


Method:

Shake first three ingredients with ice & strain into an ice-filled highball glass. Top with lemonade garnish with a lemon slice.


LYNCHBURG LEMONADE

From the Jack Daniel’s web site.

Lynchburg, Tennessee is the home of Jack Daniel’s.

Alcoholic units = 2


1 shot Jack Daniel’s Tennessee Whiskey

1 shot triple sec

1 shot sour mix


Method:

Stir all ingredients with 4 parts lemon-lime soda. Garnish with a lemon slice & cherries.


MANGO & PAPAYA CAIPIRINHA INFUSION

Alcoholic units = 2


2 shots Leblon mango & papaya infused Cachaça

2 muddled limes

1 tablespoon of sugar


Method:

Shake six times & serve.


MANHATTAN

Alcoholic units = 2.5


2 shots Bourbon

1 shot Noilly Prat Rouge (Vermouth)

2-4 drops Angostura Bitters

½ tsp juice from Maraschino cherries


Method:

Stir ingredients with ice & strain into a martini glass. Garnish with a Maraschino cherry


MIAMI

Alcoholic units = 2.9


2 shots white rum

1½ shots De Kuyper Crème De Menthe - Green

1 Dash Lemon Juice


Method:

Shake all ingredients in a cocktail shaker with ice & strain into a martini glass. Garnish with mint leaves


MAI TAI

Alcoholic units = 2.3


1 shot dark rum

1 shot light rum

½  shot orange curacao

½ shot almond syrup

½ shot fresh lime juice


Method:

Shake all ingredients with ice & fine-strain into a chilled glass. Add crushed ice, use a cherry for garnish.


MARGARITA

Alcoholic units = 3


2 shots tequila

1 shot Cointreau triple sec

½ shot freshly squeezed lime juice


Method:

Shake all ingredients with ice & fine-strain into a chilled glass. Garnish with a lime wedge.


MOJITO

Alcoholic units = 2


12 fresh mint leaves,

2 shots white rum

1 shot fresh lime juice

½ shot sugar syrup

3 drops Angostura bitters

Soda


Method:

Lightly muddle  mint in base of glass. Add rum, Angostura, lime juice & sugar. Half fill a long glass with crushed ice & stir with a bar spoon. Fill glass with more crushed ice & stir again. Top with soda, stir & serve with straws & a mint sprig.


MOSCOW MULE

Alcoholic units = 2


2 shots vodka

1 shot freshly squeezed lime juice

¼ shot sugar syrup

3 dashes Angostura bitters

Ginger ale


Method:

Shake first four ingredients with ice & strain into a long, ice-filled glass. Top with ginger beer, stir & garnish with lime wedge & mint sprig.


NAUGHTY BUT NICE

Alcoholic units = 1.1


½ shot Disaronno Amaretto

½ shot Peach Schnapps

1  shot Amarula cream

1 shot cream (or use milk)


Method:

Shake all the ingredients together in a cocktail shaker with ice. Strain into a chilled martini glass. To garnish, sprinkling with chocolate shavings


NEGRONI

Alcoholic units = 2.1


1 shot gin

1 shot Campari

1 shot sweet red vermouth


Method:

Mix together & pour over ice into a tumbler. Serve with a twist of orange.


NEW YEAR'S ABSOLUTION

Alcoholic units = 1.7


2 tbs runny honey

1 shot (La Fee Parisian - 68%) absinthe

1 shot apple juice

Ginger ale


Method:

Stir honey with absinthe until honey dissolves. Add apple juice, shake with ice & strain into an ice-filled glass. Top with ginger ale, stir & garnish with mint sprig.


OLD FASHIONED

Alcoholic units = 3


3 shots bourdon

3 dashes Angostura bitters

1 tsp sugar


Method:

Using a tumbler, soak the sugar in Angostura, add a drop of Bourbon & stir. Add ice slowly stirring & adding more Bourbon until the sugar has dissolved.


PINA COLADA

Alcoholic units = 2


2 shots white rum

4 shots pineapple juice

1 shot cream

1 shot coconut cream


Method:

Blend all the ingredients with a handful of crushed ice. Garnish pineapple wedge & a cherry on a cocktail stick & add pineapple leaf.


PINK LADY

Alcoholic units = 0.9


½ shot white rum

1 shot De Kuyper Crème De Cassis

½  shot lemon juice

Top up with fresh orange juice


Method:

Shake all the ingredients together in a cocktail shaker. Strain into a highball glass half filled with ice cubes. Garnish with a maraschino cherry.


POMEGRANATE BELLINI

Alcoholic units = 1


1 shot pomegranate juice

½ shot Cuarenta Y Tres liqueur

½ shot freshly squeezed lemon juice

Sparkling wine


Method:

Shake first three ingredients with ice & fine strain into a chilled flute. Top up with sparkling wine.


P.S. I LOVE YOU

Alcoholic units = 3


¾ shot dark rum

1¾ shot Disaronno Amaretto

¾ shot  Tia Maria

1¼  shots Amarula Cream

1 shot Double Cream


Method:

Shake all the ingredients together with ice in a cocktail shaker. Fine strain into a chilled Martini glass. Garnish with sprinkles of flaked chocolate.


PURPLE HOOTER

Alcoholic units = 0.8


½ shot vodka

1 shot De Kuyper Raspberry Liqueur

¼ shot lime juice


Method:

Shake/shake all ingredients together with ice & pour into a shot glass.


RED SURF

Alcoholic units = 1.25


1 shot vodka

½ shot Noilly Prat Red

The juice of 1 orange

1 dash lime juice

1 tsp De Kuyper Grenadine


Method:

Pour all the ingredients into a cocktail shaker & shake. Strain into a wine glass. Garnish with a slice of orange and/or a maraschino cherry.


RAT PACK MANHATTAN

Alcoholic units = 2.7


1½  shot bourbon

¾ shot sweet Vermouth

¾ shot dry Vermouth

½ shot Grand Marnier

3 dashes bitters


Method:

Add the Grand Marnier to a chilled cocktail glass, swirl to coat before discarding.

Stir all the ingredients with ice & pour into the glass. Strain into a wine glass. Garnish with orange zest & a maraschino cherry.


RITZ FIZZ

Alcoholic units = 1.5


½ shot Disaronno Amaretto

½ shot Measure De Kuyper Blue Curaçao

½ shot Measure lime juice

Top up with Champagne


Method:

Pour all ingredients into a chilled fluted glass & lightly stir. Garnish with a twist of lemon.


ROOSEVELT

Alcoholic units = 2.7


2½ shot dry gin

½ shot dry vermouth


Method:

Stir the liquids with  ice,  strain into a chilled Martini glass, garnish with two olives on a cocktail stick.


SCARLET PIMPERNEL

Alcoholic units = 1.6


1 shot De Kuyper Triple Sec

1 shot Pimm's

4 shots cranberry juice

4 shots apple juice

1 large dash lime juice


Method:

Add all the ingredients into a highball glass filled with ice. Garnish with a slice of lime


SCREWDRIVER

Alcoholic units = 0.5


½ shot vodka

1½ shots orange juice (fresh)


Method:

Half fill a highball glass with ice & add the vodka & orange juice. Garnish with slice of orange.


SINGAPORE SLING

Alcoholic units = 3.1


2 shots Hendrick's gin

½ shot Bénédictine Dom

1 shot De Kuyper Cherry Brandy

1 drop Angostura bitters

½ shot lemon juice

Top up Soda


Method:

Shake & strain into an ice filled sling glass, top up with soda water. Garnish with a slice of lemon.


SNOWBALL (CLASSIC)

Alcoholic units = 0.9


2 shots Advocaat

¼ shot lime cordial

Top up with lemonade


Method:

Shake the advocaat & lime juice together. Pour into an ice filled highball. Top up with lemonade.


TEQUILA SUNRISE

Alcoholic units = 2


2 shots tequila

3 shots fresh orange juice

¾ shot of grenadine


Method:

Pour the tequila in a highball glass with ice, add the orange juice & stir. Gently add grenadine by tilting the glass. The grenadine should go straight to the bottom, then rise up slowly through the drink, garnish with a slice of orange & a cherry.


TWINKLE

Alcoholic units = 1.3


1 shot vodka

½ shot elderflower cordial

Champagne/sparkling wine.


Method:

Pour the vodka & elderflower cordial into a cocktail shaker, add some ice cubes. Shake the ingredients and then strain the mixture into a flute, fill with ice & top-up with the wine, garnish with a slice of lemon.


WHISKY MANHATTAN

Alcoholic units = 2.5


4 drops Angostura bitters

2 shots blended whisky

1 shot (Noilly Prat) red vermouth

2 tsp juice from maraschino cherries


Method:

Stir all ingredients together with ice & strain into Martini glass. Garnish with a single maraschino cherry.


WHITE LADY

Alcoholic units = 2.75


1¾ shots London dry gin

1 shot Cointreau triple sec

1 shot fresh lemon juice

1 fresh egg white


Method:

Shake all ingredients with ice & fine strain into a chilled martini glass.


WHISKY & BLUE

Alcoholic units = 2.5


2 shots blended whisky

1 shot (De Kuyper) Blue Curaçao

¼ shot Lemon Juice


Method:

Shake the ingredients together with ice & strain into the glass. Garnish with raspberries on a cocktail stick


WHISKY SOUR

Alcoholic units = 2


2 shots bourdon

¾ shot freshly squeezed lemon juice

1 shot sugar syrup

3 dashes Angostura bitters

½ fresh egg white


Method:

Shake all ingredients with ice into a short ice-filled glass & decorate with a lemon slice & cherry.


WHITE RUSSIAN

Alcoholic units = 2.5


1 shot  Kahlúa (Mexican coffee liqueur -  20%)

2 shot s Vodka

1 shot double cream


Method:

Fill a rocks glass with ice cubes. Add Kahlúa & Vodka, pour on the cream layer.

Hurricane

Martini

Flute

Highball

Tumbler

Shot/Shooter

Sling

Some typical cocktail glasses are shown here & styles can “overlap”, note that the shot & the shooter glasses are basically the same. The difference is the the shot is designed to hold a single spirit, whilst the shooter is designed to hold two or more spirits & possibly non-alcoholic items as well (i. e. a cocktail). To make this issue more confusing, both types of glasses are available in different sizes, so, the shot can be bigger than the shooter! In conclusion, either name is O. K. with me!

SOME COCKTAIL GLASSES

Annual 2015

#COCKTAILS

MockTails

Pete’s YoBrew Beer +

Wine & Jam Calculators

ABSOLUT GIBSON

Alcoholic units = 2.5


2 shots Absolut Vodka

1 shot dry Vermouth


Method:

Fill a chilled cocktail glass with ice cubes. Pour in the ingredients & garnish with a cocktail onion.


AFTER DARK MARTINI

Alcoholic units = 3.1


2 shots vodka

1 shot De Kuyper Crème De Cacao - white

½ shot De Kuyper Crème De Menthe - green

½ shot Measure Noilly Prat - dry


Method:

Stir all ingredients with ice & strain into a Martini glass. Garnish by chocolate coating the glass rim.


ALABAMA SLAMMER

Alcoholic units = 0.7


1 shot Disaronno Amaretto (an Italian sweet almond-flavoured liqueur, made from apricot or almond stones, sometimes both)

¼ shot lime juice

Cranberry juice

1 dash soda


Method:

Pour Disaronno Amaretto into highball glass half filled with crushed ice. Top up with cranberry juice. Add a splash of soda & a squeeze of fresh lime juice. Garnish with a squeeze of lime.


APEROL SPRITZ
 Alcoholic units = 1.4


3 shots dry sparkling wine
2 shots Aperol Aperitivo (11%)
1 dash soda


Method:

Using a large wine glass, filled with ice, add dry sparkling wine, Aperol & a splash of soda. Garnish with a slice of orange.


APPLE TWIST GIN & TONIC

Alcoholic units = 2


2 shots Caorunn Gin

2 shots  tonic water


Method:

Add the liquid ingredients in a highball glass, stir & add the ice. Garnish with a wedge of red apple.


BALALAIKA

Alcoholic units = 3


1½ shots De Kuyper Triple Sec

1½ shots vodka

1½ shots lemon juice


Method:

Shake all ingredients with ice & strain a Martini glass. Garnish with an orange wedge


BELLINI

Alcoholic units = 1.15


4 shots sparkling wine

2 shots peach juice or peach purée


Method:

Pour the chilled juice/purée into a mixing chilled Champagne glass, add the sparkling wine & gently stir. Garnish with a peach slice


BERRYOSKA

Alcoholic units = 2


2 shots vodka

4-5 blackberries

Juice from half a lime

2 tsp sugar


Method:

Using a tumbler, muddle the lime juice, sugar & raspberries to create a paste. Fill the glass with crushed ice. & add the Vodka, stir well (top the glass with extra crushed ice if required). Garnish with more blackberries or Maraschino cherry.

NOTE:- Blueberries, blackcurrants, cranberries. etc. can be substituted for the blackberries.


BLACK CAT

Alcoholic units = 2


1 shot Vodka

1 shot De Kuyper Cherry Brandy

2 shots Cranberry Juice

2 shots Coke


Method:

Pour ingredients into highball glass with some ice cubes & stir well. Garnish with a cherry.


BLOODY MARY

Alcoholic units = 2.3


2 shots vodka

¼ shot Tio Pepe Fino sherry

6 Drops Tabasco sauce

2 Drops Angostura bitters

4 shots tomato juice

1 pinch celery salt

1 pinch pepper

½ shot Worcestershire Sauce

½ shot lemon juice

½ teaspoon horse radish


Method:

Coat the rim of a chilled highball glass with salt & pepper & fill with ice cubes. Shake & strain the other ingredients into the glass. Garnish with ground pepper & a stick of celery.


BRANDY EGGNOG

Alcoholic units = 2


200ml milk

2 shots brandy

2 tsp sugar

1 egg yolk


Method:

1. Pour the milk, brandy, sugar & egg yolk into a cocktail shaker (or a liquidizer).

2. Strain into a glass, garnish with nutmeg or cocoa powder for dusting.

Alternatively, either rum or whiskey can be used in place of the brandy.


BRAZILIAN PRESIDENTE

Alcoholic units = 2.5


2 shots Leblon Cachaça

½ shots sweet vermouth

½ shots fig liqueur

Dash of grenadine


Method:

Fill the shaker with ice, sweet vermouth, fig liqueur, & Leblon Cachaça. Shake vigorously. Strain & serve in a chilled martini glass. Garnish with a fig.


CAIPIRINHA

Alcoholic units = 2


¾ fresh lime in wedges

2 shots Cachaça (rum)

½ shot sugar syrup


Method:

Muddle  lime in a glass to release juices & oils in its skin. Pour in cachaca & sugar. Add ice & stir. Serve with straws.


CAMPARI SPRITZ

Alcoholic units = 2.5


2 shots Campari

1 shot soda

3 shots prosecco (a sparkling white wine)


Method:

Pour all ingredients directly into a wine glass/tumbler with ice. Garnish with a slice of orange.


CAMPARI & TONIC

Alcoholic units = 0.6


1 shot Campari

2 shots tonic water


Method:

Pour the ingredients into a juice glass with ice. Garnish with a slice of orange.


CARNAVAL CAIPIRINHA

Alcoholic units = 3


2 shots Leblon Cachaça

1 shot dark rum

¾ shot passion fruit juice

¼ shot pineapple juice

¼ shot lime juice

5ml sugar syrup


Method:

Fresh squeeze the juice of quarter of a lime. Pour dark rum, passionate fruit juice, pineapple juice, & simple syrup into a shaker. Fill the shaker with ice & add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a pineapple wedge.


CHAMPAGNE COCKTAIL

Alcoholic units = 1.6


1 shot Cognac

4 Drops Angostura Bitters

1 sugar cube

Champagne


Method:

Pour the 4 drops Angostura Bitters on to the sugar cube & place in to a Champagne coupe. Pour over the cognac & top up with Champagne.


CHERRY MARTINI

Alcoholic units = 2.5


3 Drops Angostura Bitters

2 shots gin

½ shot cherry brandy

½ shot dry vermouth


Method:

Shake all the ingredients together in a cocktail shaker with ice. Strain into a Martini glass. Garnish with a cherry.


CHERRY NEGRONI

Alcoholic units = 2.1


1 shot cherry brandy

1 shot gin

1 shot sweet Vermouth

1 shot Campari


Method:

Place all the ingredients into a tumbler glass with a handful of ice and stir until well combined. Garnish with a slice of orange.


CORPSE REVIVER

Alcoholic units = 2.5


1 shot gin

1 shot Lillet Blanc (a vermouth)

1 shot Cointreau

1 shot fresh lemon juice

Dash absinth


Method:

Shake (not stir) well with ice & strain into a chilled martini glass, garnish a Maraschino cherry & a twist of lemon/orange.


COSMOPOLITAN (WHITE)

Alcoholic units = 3


2 shots vodka

1 shot Cointreau

1 shot white cranberry juice

½ shot lemon juice


Method:

Shake all the ingredients together with plenty of ice in a cocktail shaker. Strain & serve in a chilled martini glass.

A slice of lime or lemon.


COSMOPOLITAN (RED)

Alcoholic units = 3


2 shots vodka

1 shot Cointreau

1 shot cranberry juice

½ shot lime juice


Method:

Shake all the ingredients together with plenty of ice in a cocktail shaker. Strain & serve in a chilled martini glass.

Garnish with a twist of orange zest.


DAIQUIRI

Alcoholic units = 2


2 shots white rum

¼ shot fresh lime

¼ shot sugar syrup


Method:

Shake the liquids with  ice,  strain into a tall, chilled glass, garnish with a wedge of lime


DARK & STORMY

Alcoholic units = 2


2 shots rum

¼ lime, cut into two thick slices, one for garnish, one to squeeze over the ice (optional) OR 1 shot lime juice (again this is optional).


Method:

Fill a highball glass with ice. If using lime, squeeze a slice over the ice. Add the rum & the ginger beer a garnish with a slice of lime on the rim of the glass.


DEATH IN VENICE

Alcoholic units =  1.75


½ shot Campari

3 dashes of grapefruit bitters

5 shots Prosecco (a sparkling wine)


Method:

In to a champagne flute add the Campari & the grapefruit bitters. Top-up with Prosecco.

For the garnish, cut a small zest of orange peel & twist into the top of the glass.


DEVILS BREW

Alcoholic units = 1.4


1 shot tequila

½ shot De Kuyper Crème De Cassis (Blackcurrant) Liqueur 15%

1 Large Dash Lime Juice

Top up Ginger Ale


Method:

Pour the Tequila, De Kuyper Crème De Cassis, & lime juice in a highball glass & stir. Top up with ginger ale & garnish with a slice of lime.


DEVIL’S COCKTAIL

Alcoholic units = 2.7


2 shots tawny port

1½ shot dry vermouth

¼ shot freshly squeezed lime juice


Method:

Shake all ingredients with ice, strain into a chilled Martini glass & add a lemon zest twist


DIAMOND FIZZ

Alcoholic units = 2.6


2 shots London dry gin

1 shot fresh lemon juice

½ shot sugar syrup

Champagne


Method:

Shake the first three ingredients with ice & strain into a long, chilled glass. Top up with the Champagne & garnish with a lemon slice.


DIRTY MARTINI

Alcoholic units = 2.2


2 shots London dry gin

¼ shot dry vermouth

2 tsp freshly squeezed lime juice

2 tsp olive brine (from jar of olives)


Method:

Stir all ingredients with ice, fine strain into a chilled Martini glass & garnish with three olives & a lemon zest twist.


DRY MARTINI

Alcoholic units = 2.2


2 shots London dry gin

¼ shot dry vermouth


Method:

Stir all ingredients with ice, fine strain into a chilled Martini glass & a lemon zest twist.


EGG CUSTARD MARTINI

Alcoholic units = 3.5


2 shots vodka

½ shot bourbon

½ shot Stolichnaya Vanil (vanilla flavoured) vodka

1 shot Advocaat

1 teaspoon sugar syrup


Method:

Stir all ingredients with ice in a cocktail shaker & strain into a Martini glass. Garnish with a sprinkle of nutmeg


ESPRESSO MARTINI

Alcoholic units = 2.2


2 shots vodka:

1¾ shots hot espresso coffee

½ shot sugar syrup

¼ shot coffee liqueur


Method:

Shake all ingredients with ice, fine train into a chilled Martini lass & float three coffee beans on top as decoration.


FLUFFY DUCK

Alcoholic units = 2.5


1 shot gin

1 shot Advocaat

½ shot Cointreau

1 shot orange juice

Soda


Method:

Fill a tall glass with ice. Add the gin, Advocaat, Cointreau & orange juice, top up with soda.


GIMLET

Alcoholic units = 2


2 shots  Plymouth Gin

1 shot lime lordial


Method:

Shake all ingredients with ice. Strain into a chilled cocktail glass & garnish with a lime twist.


GINGER SNAP

Alcoholic units = 2.4


1½ shots London dry gin

½ shot (Domaine de Canton) ginger liqueur

½ shot Conitraerau

Juice of ½ freshly squeezed lemon

1 “dash” Angostura bitters

Soda water


Method:

Shake first five ingredient sand strain into an ice-filed glass. Add soda & lemon zest twist.


HARVEY WALLBANGER

Alcoholic units = 2.5


2 shots vodka

½ hot Galliano

6 shots orange juice


Method:

Add the vodka & orange juice to some ice in a highball glass then float the Galliano on the top. Garnish with a slice of lemon.


HEDGEROW SLING

Alcoholic units = 1.8


1 shot London dry gin

1 shot sloe gin liqueur

1 shot fresh lemon juice

½ shot sugar syrup

¼ shot Creme De Mure liqueur (Blackberry)

Soda water


Method:

Shake first four ingredients with ice & strain into a long glass with ice. Top with soda & drizzle with Creme De Mure liqueur.