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T o p5 0C o c k t a i l s50 hand picked delicious cocktails to inspire, intrigue and tantalise your taste buds
Our Top 50 CocktailsOver the past few years we’ve collated, tried, tested and beeninspired by a host of amazing cocktails. From the classics to thenew age crazy concoctions, we’ve enjoyed seeing what newdirections bartenders and cocktailenthusiasts are taking.In this book we’ve collated our top 50 cocktails, that as a teamwe worked hard on to produce. We took into account the votesby all you amazing users on our site to try and maintain somesense of normality, while at the same time including someamazing inspired new creations. When we hit any heated discussions, there was only one thing for it - to taste test the cocktailsto ensure we only chose the best.We hope you enjoy trying some of these as much as we didchoosing and tasting them ourselves. Whatever you’re after,your favourite choice of tipple, or your mood we hopefully haveincluded something to intrigue and inspire you.Nick WilkinsMake Me A Cocktail creator
EquipmentCocktail ShakerYou can’t get far with most cocktails without the staple of any personal home bar - the cocktail shaker. Add some iceto the ingredients within, shake for 10-15 seconds and strain into the required glass. Simple.StrainerRight after the cocktail shaker comes the strainer. Some shakers have a basic strainer built in, but to catch all those icelumps or fruit pieces you don’t want in your finished product, a simple strainer suffices.JiggerTo get the right balance of flavours you need the right proportions of the ingredients, and most of the time that’ll bein the form of measuring the liquid in a jigger. They usually come in 25ml and 50ml variations, so we’ve tried to keepour cocktails in this book within that range.
TechniquesShaking“Just make sure the top stays on” as my old bartending mentor used to say. And I part that knowledge onto you now.But along with that, you’ll want to break up the ice into smaller particles, chilling the contents and combining up theflavours. Shaking for around 10-15 seconds is usually sufficient, you’ll feel the outside of the shaker become reallycold and frosted.SirringI’m not sure we need to give you an introduction to what this means, but if you want to get all cocktail geeky, thenstirring allows you to chill drinks, or combine flavours, without bubbling up or bruising the ingredients. It also allowsyou to mix fizzy elements such as champagne or soda. Twizzle away for 10-15 seconds and you should be good to go.MuddlingMuddling is such a great descriptive word, literally muddling or mashing the flavours up. You don’t need a muddler, agood hard muddle with the end of a small rolling pin might suffice, but a muddler helps really release those flavours.Simply grind and twist whatever you’re muddling a few times to get the juices and oils released from the ingredients.
ConversionsIn this book we’ve used a consistent millimeter measurement throughout, or explanatory measurements where appropriate.You can easily swap ml for oz using the conversion below:ML25506070100500OZ0.91.82.12.53.517.5Drink ResponsiblyAlways drink alcohol responsibly and in moderation, knowing your limits and never on an empty stomach. In this book we’vecollated some amazing cocktails, some which are alcohol free, and others that are on the stronger side of the ABV line. Pleasebe sensible when consuming large amounts of alcohol and if in any doubt refer to resources such ://www.drinkinmoderation.org
Online CommunityThis book was created thanks to inspiration from the wonderful community makemeacocktail.com - The World’s Best CocktailResource. We’d love for you to share your creations from this book on social media or with us at Make Me A Cocktail. Show uswhat you create from the classics to the complex and the crazy!Makemeacocktail.com contains thousands of recipes for you to try, but also has our unique My Bar feature, allowing you toenter what you have in your cupboards at home so we can show you what you can make from what you have. Hey, we’ll evenrecommend what to buy next to increase your cocktail making potential!Register online for free to join the community and you can start to create lists of your favourite cocktails. Subscribe to ourbi-weekly ingredient deep dive and be part of our vibrant and welcoming online community. We created the site for peoplejust like you, to help you create, inspire, and entertain friends and family alike with the wonderful cocktail concoctions youcan learn to tail/makemeacocktail/makemeacocktail
S I N G A P O R ES L I N GIngredients5 ml Cointreau110 ml Pineapple Juice15 ml Lime Juice40 ml Gin10 ml Grenadine10 ml Cherry LiqueurA dash Angostura Bitter5 ml DOM BenedictineMETHODShake all the ingredients except the soda water and cherry liqueur in acocktail shaker with ice. Strain into a highball glass with ice cubes thentop up with the soda water.Finally float the cherry liqueur on top and garnish with a lemon sliceand maraschino cherry.Shake all the ingredients except the soda water and cherrybrandy in a cocktail shaker with ice. Strain into a highball glasswith ice cubes then top up with the soda water. Finally floatthe cherry brandy on top and garnish with a lemon sliceand maraschino -sling/
A L E X A N D E RO LDACQ UAI NTANCEIngredientsIngredients25ml Gin25ml Cream25ml Creme De CacaoMETHODSpray of Absinthe30 ml Lemon Juice30 ml Gin7.5 ml Sugar Syrup60 ml Champagne30 ml Apricot BrandyAdd all ingredients into a cocktail shakerwith ice.METHODShake well for 10-15. Strain into cocktailglass. The version shown in the pictureis an original Alexander but dusted withcocoa powder.Combine the gin, brandy, sugar syrup andlemon juice over ice in a cocktail shaker,and shake until the outside of the cocktailshaker becomes frosted. Mist the glasswith absinthe, then fine strain the mixtureinto the glass and top up with champagne.Garnish with a slice of lemon and a cherry.First seen in Hugo Ensslins 1915book “Recipes for Mixed Drinks”,this classic cocktail can now beseen the world he original recipe for thisamazing drink uses No. 3 Gin,Bols Apricot Brandy, OkanaganSpirits Taboo Absinthe and Moet& Chandon Brut quaintance/
L O N G I S L A N DI C E T E AIngredients12.5 ml Triple Sec12.5 ml White Rum12.5 ml Lemon Juice12.5 ml Gin12.5 ml Tequila12.5 ml Vodka12.5 ml Lime JuiceTeaspoon SugarTop up CokeA V I A T I O NIngredients15 ml Lemon Juice60 ml Gin15 ml Maraschino cherry liqueur 7ml Creme De VioletteMETHODMETHODShake all ingredients except for the coke in acocktail shaker with ice. Shake well for 10-15seconds or until the outside of the shaker becomes frosted.Strain into highball glass and then top up withcoke.This recipe is best when you use maraschinocherry liqueur, and not just plain cherry liqueur.Shake up the ingredients in a cocktail shakerwith ice, then strain into a cocktail d-ice-tea/R A S P B E R R YM A R T I N IIngredients50 ml Vodka12.5 ml Chambord12.5 ml Sugar Syrup10 RaspberriesMETHODIn a cocktail glass muddle the raspberries withthe sugar syrup until you’ve gota nice pulp. Addin the vodka and chambord and shake with ice ina cocktail shaker.Strain into a Martini glass and server with a couple of raspberries on a martini/Garnish with a lemon twist.makemeacocktail.com/cocktail/6888/aviation/S A Z E R A CIngredients10 ml Absinthe20 ml Cognac20 ml Rye Whiskey20 ml Bourbon10m Sugar SyrupPeychaud’sAromatic bittersMETHODIn a lowball glass mix the bitters and sugar then addthe whiskey and bourbon. Stir to combine. Next takea chilled lowball glass and add the absinthe. Swirlthe absinthe around the sides to coat the glass anddiscard any excess liquid.Pour in the liquid mixture and add a couple of icecubes. Before serving it is recommended to wipe therim of the glass with a lemon slice, which can thenbe dropped into the drink.makemeacocktail.com/cocktail/6819/sazerac/
M A R G A R I T AIngredients20 ml Cointreau15 ml Lime Juice33 ml TequilaMETHODRim the edge of a cocktail glass with salt by wiping the edge with awedge of lemon first then rolling the glass in salt. Next shake all theingredients in a cocktail shaker with ice and strain into the cocktailglass.No one can quite agree of the origins of the margarita, making itshistory a mysterious one. The earliest account of a margarita iswhen an Iowa newspaper editor named James Graham reportedin 1936 to have discovered a cocktail in Tijuana, -sling/
M I N TJ U L E PIngredients12 Mint Leaves15 ml Sugar Syrup20 ml BourbonCouple dashes of Angostura bittersMETHODMuddle the mint leaves with the sugar syrup to release the oils from themint leaves. Add the bourbon and fill the lowball glass with crushed ice.Stir the drink and garnish with a sprig or two of mint.The first origins are unknown for sure, but the word Julep isPersian for rose water. Some have used this meaning to trace itback to an old Arabic drink called a Julab, which was made withwater and rose petals. People who drank this thought it wouldhelp to enhance the quality of their lives. As the drink travelledaround the world, the medicinal benefits were often p/
GODFATHERA M A R E T T OS O U RIngredientsIngredients25 ml Amaretto75 ml Scotch Whisky25 ml Lemon Juice50 ml Amaretto1 egg whiteMETHODMETHODSimply build the ingredients over ice in a lowball/ old fashioned glass. Give the mixture a stir /T I G E R SM I L KB A H I AIngredientsIngredients50 ml Brandy50 ml Gold Rum150 ml Milk1 tsp Sugar SyrupSome CinnamonMETHODBlend the rum, brandy, sugar syrup and milk withcrushed ice until all the ingredients are properlycombined. Pour directly into a chilled cocktailglass.Sprinkle over the top some ground cinnamonand garnish with a cinnamon k/First take a cocktail glass and rub the rim with a lemon slice, then dip it into bar sugar to frost the rim.Shake the amaretto, lemon juice and egg whitetogether with ice until the shakers outside is frosted,then strain into a lowball glass with ice.Garnish with an orange slice or maraschino cherry.90 ml Pineapple Juice45 ml White Rum15 ml Cream22.5 ml Coconut CreamMETHODShake all ingredients in a cocktail shaker with ice.Shake well for 10-15 seconds or until the outsideof the shaker becomes frosted.Strain into lowball glass which is filled withcrushed ice.makemeacocktail.com/cocktail/6863/bahia/
W H I T ER U S S I A NIngredients60 ml Vodka30 ml Cream30 ml Coffee LiqueurMETHODIn a lowball glass with ice add the vodka and coffee liqueur. Give themixture a stir to combine the ingredients before adding the cream ontop. Don’t stir the cocktail before serving, and it should create a slightlylayered effect.The drink has evolved quite a bit since the term “White Russian”was first coined in 1965, and there are a few unique ways to mixit. In each case, it’s possible to include slightly differentingredients without compromising the identity of the cocktail. Assuch, the flavour and strength of the beverage may vary slightly,depending on where the drink is being ordered an/
F I T Z G E R A L DBLO O DYMARYIngredientsIngredients25 ml Lemon Juice25 ml Sugar Syrup2 dashes Angostura Bitter60 ml Dry Gin50 ml Vodka12.5 ml Lemon JuiceSprinkle PepperDash Tabasco SauceTop up Tomato JuiceDash Worcestershire SauceSprinkle Celery Salt1 CeleryMETHODShake all ingredients with ice.Strain into a chilled cocktail glass,or strain over fresh ice into a rocksglass. Garnish with a lemon peel.The Fitzgerald was inventedby Dale Degroff in the 1990’s.Starting in the early 1990’s atMETHODLove it or hate it, the Bloody Mary isa staple of any good cocktail bar.In ahighball glass with ice add all the ingredients except the stick of celery.Stir gently to mix all the ingredientstogether before garnishing with thecelery.the Rainbow Room, New York,Mr. DeGroff was instrumental inthe revival and expansion of theAmerican bar makemeacocktail.com/cocktail/6754/bloody-mary/
S I D E C A RIngredients50 ml Cognac30 ml Cointreau20 ml Lemon JuiceMETHODA simple to make classic - the Sidecar. Add all the ingredients into acocktail shaker with ice and shake well until the outside of the shakerbecomes frosted. Strain into a sugar-rimmed cocktail glass.Traditionally garnished with a strip of lemon rind.The Sidecar was created towards the end of the First World War.The French like to take the credit, believing that the drink wasmade in Harry’s New York bar. The story is, that an American ArmyCaptain would often travel to the bar in the sidecar of his friend’smotorbike. He wanted a drink to warm him up before dinner, andcognac was the immediate ar/
K I RR O Y A L EO L DC U B A NIngredientsIngredients15 ml Creme De CassisTop up Champagne22.5 ml Lime Juice6 Mint Leaves45 ml Dark RumMETHODMETHODSimple add the creme de cassis to the bottom ofMuddle the mint leaves with the lime juice in acocktail shaker. Add the dark rum, sugar syrupand a dash of Angostura Bitter. Shake well withlots of ice and strain into a lowball glass.Top up with the champagne and gently stir themixture. Taste and if necessary add a touch morethe wine glass and top up with thechampagne15 ml Sugar Syrup22.5 ml ChampagneDash Angostura Bittersugar syrup or lime R ORANGE &CARDAMOM MARTINISN E W Y O R KS O U RIngredientsIngredients60ml Vodka20ml Cointreau4tbsp Lemon Juice1tbsp Marmalade2 Cardamom pods25 ml Lemon Juice15 ml Sugar Syrup15 ml Ruby Port50 ml Bourbon1 Egg whiteDash Anogsutra BitterMETHODIn a saucepan add the marmalade and heat upgently you don’t want it to boil simply warm up tomake the marmalade runny. Add in the cardamonpods and crush to release their flavour. Oncewarmed for a couple of minutes take off the heatand leave to cool for 20mins.Once cooled add the cointreau and lemon juice toa mixing glass and add in the marmalade cardamonmixture, and stir to combine. Take a chilled martiniglass and add sa dollop of marmalade to the bottom, before pouring in the mixture. Serve with acardamon pod floating on ge-cardamom-martinis/METHODShake the egg white, bourbon, lemon juice,bitters and sugar syrup in a cocktail shaker withice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into alowball glass and carefully pour the ruby port ontop so that it floats.Garnish with a slice of sour/
R A M O SF I Z ZG I NZO M B I EIngredientsIngredients15 ml Lime Juice15 ml Lemon Juice50 ml Gin20 ml Sugar Syrup20 ml Single Cream1 Egg whiteTeaspoon OrangeFlower WaterTop up Soda WaterMETHODShake all ingredients except the sodawater in a cocktail shaker with ice.Shake well for 10-15 seconds or untilthe outside of the shaker becomesfrosted. Strain into a highball glassand top up with soda water.20 ml Lime Juice10 ml Pink Grapefruit Juice30 ml Pineapple Juice45 ml White Rum30 ml Jamaican Rum20 ml Overproof Rum15 ml Falernum LiqueurDash GrenadineMETHODHenry C. Ramos invented the Ramosgin fizz in 1888 at his bar, the ImperialCabinet Saloonin on Gravier Street, NewOrleans, Louisiana. It was originally called the New Orleans Fizz, and is one ofthe city’s most famous cocktails. BeforeProhibition, the bar was known to haveover 20 bartenders working at once,making nothing but the Ramos Gin FizzAdd in all the ingredients into acocktail shaker with ice.Shake well for 10-15 secs thenstrain into a hurricane glass akemeacocktail.com/cocktail/6921/ramos-gin-fizz/
C O S M O P O L I TA NIngredients50 ml Vodka25 ml Cointreau12.5 ml Lime Juice12.5 ml Cranberry JuiceMETHODShake all the ingredients in a cocktail shaker with plenty of ice until theoutside of the shaker becomes frosted. Strain into a cocktail glass andgarnish with a twist of lime. The classic Cosmopolitan.The origins of the cosmopolitan are somewhat disputed. It islikely that the drink was created independently by different bartenders since the 1970s. It is generally recognised that John Cainebrought the drink to San Francisco around 1987 from the Midwest.The same year in Manhattan, the internationally recognised versionof the cocktail was created by Toby Cecchini, based on a poorlydescribed version of Cheryl Cook’s litan/
M O J I T OIngredients25 ml Lime Juice10 Mint Leaves50 ml White Rum10 ml Sugar SyrupTop up Soda WaterMETHODMuddle the mint leaves with the sugar syrup and lime juice to releasethe oils from the mint leaves. Next fill up the glass with crushed ice andpour in the rum, top up with the soda water and stir. The classic mojitoloved the world over.There are two stories about the origins of the classic drink. FrancisDrake was happy to claim the cocktail as his own creation. Whenthe explorer had conquered the Spanish city of Cartagena de Indias,he headed towards Cuba. However, many of his men began to fall illwith dysentery and scurvy. They believed that they would findmedicines in Havana. Sir Francis Drake came back from the townwith Aguardient de Cana (a crude form of rum), lime, sugarcanejuice, and mint. When the ingredients were mixed together, theMojito was born, although it was originally called the El Draque. Itis unlikely that the mixture was very beneficial, although the limejuice may have helped to alleviate the symptoms a little.makemeacocktail.com/cocktail/6744/mojito/
B E T W E E NT H E S H E E T SM A IIngredientsIngredients25 ml White Rum25ml Cognac25 ml Triple Sec10 ml Lemon Juice20 ml Lime Juice30 ml White Rum30 ml Dark Rum15 ml Orange CuraçaoMETHODMETHODShake all the ingredients together with iceShake all ingredients except the dark rum in acocktail shaker with ice. Shake well for 10-15seconds or until the outside of the shaker becomes frosted. Strain into a lowball glass and topup with the dark rum.before straining into a cocktail e-sheets/R U S T YN A I LIngredients22.5 ml Drambuie60 ml Scotch WhiskyT A I7.5 ml Orgeat Syrup7.5 ml Sugar Syrupmakemeacocktail.com/cocktail/6804/mai-tai/V O D K AM A R T I N IIngredients45 ml Vodka1 Olive22.5 ml Dry VermouthMETHODMix the ingredients directly in lowball glass filledwith ice cubes. Stir and serve.METHODAdd the ingredients into a mixing glass with ice.Stir to combine then strain into a cocktail glass.Drop the olive in at the end and /makemeacocktail.com/cocktail/6957/vodka-martini/
V I E U XC A R R EBO B BYB U RNSIngredientsIngredients30 ml Cognac30 ml BourbonDash Angostura Bitter30 ml Sweet Red Vermouth7.5 ml DOM BenedictineDash Peychaud’s Aromatic Bitters30 ml Sweet Red Vermouth60 ml Scotch Whisky7.5 ml AbsintheDash Orange BittersMETHODIn a mixing glass with ice, add allthe ingredients and stir till chilled.Strain into a rocks filled lowballglass and serve.METHODPour all ingredients into a shaker withice. Shake well then strain into chilledcocktail glass.This is an adaption from Harry Crad-Created by Walter Bergeron in1938 and pronounced as ‘VooKa-Ray’ this drink is named afterthe New Orleans French Quarterand is French for ‘Old carre/docks original of equal measuresof the scotch and vermouth, with 3splashes of the benedictine. In HarryCraddocks book he writes “One ofthe very best Whisky Cocktails. A veryfast mover on Saint Andrew’s ns/
J A PA N E S ES L I P P E RIngredients30 ml Cointreau30 ml Melon Liqueur30 ml Lime JuiceMETHODShake all the ingredients together in a cocktail shaker until the outsideof the shaker becomes slightly frosted. Strain into a cocktail glass.The Japanese Slipper is served with a maraschino cherry in the middleof the cocktail glass.The Japanese Slipper, one of the most elegant cocktail drinksever created, doesn’t really have much to do with Japan or slippers.A subtle blend of Midori melon liqueur with Cointreau and lemonjuice, the Slipper mixes sweet and tart flavors for a perfect before-dinner drink. Why is it called the Japanese Slipper? Possiblybecause Midori is the Japanese word for lipper/
L E M O ND A I Q U I R IP I S C OS O U RIngredientsIngredients30 ml Cointreau60 ml White Rum45 ml Lemon Juice60 ml Pisco30 ml Lemon Juice15 ml Sugar Syrup1 Egg whiteMETHODMETHODWipe the rim of a cocktail glass with a lemonwedge then dip into sugar to rim the glass.Next add all the ingredients into a cocktailshaker with ice.Shake all the ingredients except the bitters in acocktail shaker with ice. Shake until the outsideof the shaker becomes frosted then strain into alowball glass.Add a couple of dashes of Angostura bitters overShake well and strain into the cocktail glass.1-2 dashes AngosturaBittersthe top and O L DF A S H I O N E DC O M T E D ES U R E A UIngredientsIngredients12.5 ml Sugar Syrup3 dashes Angostura Bitter60 ml Bourbon10 ml Campari30 ml WhiskeyMETHODMETHODMuddle the sugar with the Angostura bitter in alowball glass. Fill the glass with ice and add thebourbon and stir.The Old Fashioned can be served withbourbon or normal ioned/Add all the ingredients into a mixing glass withice. Stir then strain into a coupette glass. Garnishwith a twist of orange reau/
S I XC Y L I N D E RH E M I N G W A YD A I Q U I R IIngredients15 ml Gin15 ml Cherry Brandy15 ml Campari15 ml Sweet Vermouth15 ml Dry Vermouth15 ml DubonnetMETHODStir over ice before straining into achilled cocktail glass. Garnish withIngredients20 ml Lime Juice45 ml White Rum10 ml Sugar Syrup25 ml Grapefruit Juice10 ml Cherry LiqueurMETHODShake all ingredients in a cocktailshaker with ice. Shake well for 10-15seconds or until the outside of theshaker becomes frosted. Strain intococktail glass.a lemon twist.The Six Cylinder cocktail won firstprize in the Paris Cocktail Championship, held at the Claridge(Paris) on December 2nd, 1928. Itwas created by Raymond der/This is the drink as Hemingwaydrank it at the El Floridita Bar in Havana, Cuba. Hemingway supposedlyfrequented this bar from the early1930’s when he lived in the area.Slowly, from the original daquiri recipe, he adapted the ingerdients andquantities until he came up with thiscocktail. Now known the world aiquiri/
D A I Q U I R IIngredients15 ml Lime Juice50 ml White Rum10 ml Sugar SyrupMETHODShake all ingredients in a cocktail shaker with ice. Shake well for 10-15seconds or until the outside of the shaker becomes frosted. Strain intococktail glass.he daiquiri, a cocktail conjured from rum, lime juice and sugar,originated in Cuba where such ingredients are plentiful, and hasbeen a popular libation in the United States and beyond for over acentury. American mining engineer Jennings Cox first mixed thediaquiri cocktail in 1900 at a bar in Santiago, Cuba. While some maycredit Cox with creating the daiquiri, British sailors were consumingthe grog’s combination of rum, water, lime juice and sugar as adaily ration in the latter 1700s.makemeacocktail.com/cocktail/6793/daiquiri/
R O BR O YROYAL BERMUDAYACHT CLUBIngredientsIngredientsDash Angostura Bitter30 ml Sweet Vermouth60 ml Scotch Whisky15 ml Lime Juice60 ml White Rum7.5 ml Orange Curacao15 ml FalernumMETHODAdd all the ingredients into a mixing glass withice and stir quite vigorously combine the ingredients.Strain into a cocktail glass. and serve with aMETHODShake with ice and strain into a chilled coupeglass. Garnish with a lime wheel and serve.maraschino ht-club/T U X E D OH O N E YIngredientsIngredients45 ml Gin45 ml Dry Vermouth1 dash Absinthe3 dashes Orange Bitters1 dash Maraschino cherry liqueur60 ml White Rum15 ml Honey20 ml Lemon Juice7 ml Orange JuiceB E EMETHODMETHODStir all ingredients in a mixing glass with ice.Strain into a cocktail glass and garnish with aShake all ingredients in a cocktail shaker with ice.Shake well for 10-15 seconds or until the outsideof the shaker becomes frosted.Strain into cocktail glass and serve.cocktail cherry and lemon zest emeacocktail.com/cocktail/6961/honey-bee/
C A I P I R I N H AJ A P A N A S EIngredientsIngredients50 ml Cachaca½ LimeTablespoon Sugar60 ml Cognac3 dashes Angostura Bitter15 ml Orgeat SyrupMETHODFirst cut up the lime wedges into smallsegments that will be easy to muddleand release the flavours from.Next in a lowball glass or an old fashioned glass muddle the sugar and limewedges. After muddling fill the glasswith crushed ice and pour over thecachaca.Give it a quick stir and serve.METHODAdd all the ingredients into amixing glass with ice.Stir well and strain into a chilledcocktail glass.A great cocktail recipe from the1860’s, this was originally served in aCaipirinha is Brazil’s nationalcocktail, made with Cachaça,sugar and rocks glass with ice, but somewherealong the line got altered to be served straight up in a cocktail glass.makemeacocktail.com/cocktail/7664/japanese/
A L A B A M AS L A M M E RIngredients15 ml Sloe Gin45 ml Southern Comfort15 ml Amaretto22.5 ml Lemon JioceTop up Orange JuiceMETHODAdd all ingredients into a cocktail shaker with ice. Shake well for 10-15until the outside of the shaker starts to frost up. Strain into highballglass with ice. A classic Alabama Slammer.Legend has it that the Alabama Slammer was invented at theUniversity of Alabama in 1975, although further details about thedrink’s origin are hazy. Speculation about its inventor abounds,but neither the bartender who first concocted it nor the bar thatfirst served it are part of the lore. It is, however, said to be thesignature drink of the Alabama Crimson Tide football mmer/
M A N H A T T A ND R YF O GC U T T E RIngredientsIngredients60 ml Bourbon Whiskey22.5 ml Dry VermouthDash Angostura BitterAdd all ingredients into a cocktailshaker with ice. Shake well for 10-1545 ml Orange Juice45 ml White Rum15 ml Lemon Juice12.5 ml Cognac15 ml Sherry Sweet10 ml Pisco15 ml Dry Gin15 ml Orgeat Syrupseconds. Strain into cocktail glass.METHODMETHODThe history of the ManhattanCocktail is a good deal morecomplicated than most legendswould have one believe. The mostpopular version of the story makessense when one considers thefact that the drink is referred toas a Manhattan. An individual bythe name of Doctor Iain Marshallallegedly invented the drink. y/Shake all the ingredients, exceptthe sherry, with ice and strain intoice-filled highball glass. Float thesherry on top of the drink, garnishwith an orange wheel and /
P E N D E N N I SC L U BSE AT TL ESO UTH SI D EIngredientsIngredients60 ml Gin30 ml Apricot Brandy15 ml Lime Juice1 dash Peychaud’s Aromatic Bitters15 ml Lemon Juice30 ml Gin30 ml Pear LiqueurMETHODMETHODShake all ingredients with ice andfine strain into chilled glass.Shake all ingredients in a cocktailshaker with ice. Shake well for 10-15seconds or until the outside of theshaker becomes frosted.Strain into cocktail glass and garnishwith a sprig of mint.This classic is named after the Pendinnis Club in Louisville, Kentucky,which is popularly supposed to bethe birthplace of the ttle-southside/
Have you ever looked in your cupboard or fridge, andtotally uninspired orconfused with what drink to make? Do you find yourself resorting to a simplevodka and lemonade or gin and tonic? Of course you have; that's why youfound our website! The Top 50 Home Bar Cocktails Recipe Book has beencreated for you to begin o r enhance your cocktail making journey.
Drink Responsibly In this book we’ve used a consistent millimeter measurement throughout, or explanatory measurements where appropriate. You can easily swap ml for oz using the conversion below: ML OZ 25 0.9 50 1.8 60 2.1 70 2.5 100 3.5 500 17.5 Always drink alcohol responsibly and in moder
