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Pumpkin Sazerac
Pumpkin Sazerac Absinthe, Cognac, Spiced pumpkin syrup, Peychaud's Aromatic Bitters
Sloe Gin Fizz
Sloe Gin Fizz Sloe gin, Sugar / simple syrup, Soda water, Grapefruit juice, Egg
Old Cuban
Old Cuban Aged rum, Champagne / prosecco, Lime juice, Aromatic bitters, Sugar / simple syrup, Mint leaves
Pago Pago
Pago Pago White rum, Coffee liqueur, Green Chartreuse, Lime juice, Pineapple
Champagne Snowball
Champagne Snowball Advocaat, Champagne / prosecco, Sherry (dry), Lime cordial
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Congratulations!

Welcome to Make Me a Cocktail - where your cocktail adventure begins!

We're absolutely delighted to have you join our community of spirited enthusiasts. You've just unlocked a shaker full of exciting features: from crafting personalized cocktail lists, jotting down those tasty tasting notes and storing your bar for future use.

Our platform is your playground to mix, mingle, and explore the vibrant world of cocktails, so get shaking and get mixing!
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You've just been upgraded to our super amazing PREMIUM membership - where your new cocktail adventure begins!

We're absolutely delighted to have you join our community of spirited enthusiasts. As a premium member, you've just unlocked a shaker full of exciting features: from crafting personalized cocktail lists, jotting down those tasty tasting notes and using our most advanced AI-driven cocktail tools.

Our platform is your playground to mix, mingle, and explore the vibrant world of cocktails, so get shaking and get mixing!
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Make Me a Cocktail

We're Looking For You!

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14th May 2013
1 min read
# 209 words

Hey there fellow drinkers, embibers, travllers and wanderers. We're on the hunt for some great writers to add some guest blog posts to our site.
We wanted to bring great content to our already great database and technical tools, but we need your help! When we started out on the site we had no idea how it would grow to where it is now, but now as it sits at the top of the technical cocktail tree, we realised that its missing that connection to users and the cocktail community at large. And thats where you could potentially come in.

From bartenders who experiment and create and want to post a new recipe, to a home user who just found out something revolutionary about absinthe and tequila mixes (?), the topics are open and not limited by experience or knowledge, we just want to hear your views, creations, methods, tools, stories and more.

Guest blogging on the site will give you a great platform to air your views and thoughts, and we'd love to hear from you if you're interested.

To find out more contact us using the contact page, or email Nick (or community editor) at:

[email protected]

Heres to growing our site in a positive way!

 

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Did you know that you can become a member for free, taking your cocktail making skills up to level 11. You can save your My Bar ingredients, make tasting notes, have personalised Tried and Want to try lists and more.

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Bartender's top tip

Serving your cocktail in a chilled glass can greatly enhance its enjoyment, keeping it at the optimal temperature for longer. Simply fill the glass with ice and water to chill it while you prepare your drink, and then dump it out just before straining your cocktail into the glass. This is especially important for stirred, spirit-forward drinks like Martinis or Manhattans.

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