Invented by Tom Wood from Hugos Bar Pizza Add all the ingredients with the egg white to shaker with ice and shake until the outside of the shaker becomes frosted. Strain over ice into a rocks glass. Garnish with an orange twist and a cherry ...

Devised by legendary NOLA cocktail bar French 75 bartender, Chris Hannah, this is a delightful take on the Sazerac with a Christmas twist. Add the whiskey amaro, all spice and bitters to a cocktail shaker with ice. Shake firmly until the outside of the shaker becomes frosted, before straining into a chilled martini glass. Garnish with a star anise and serve. Wonderful! ...

Rinse an old fashioned glass with single malt scotch whisky. Next combine the other ingredients in a mixing glass with ice. Stor and strain into a martini glass before garnishing with an orange twist. ...

Created by Dan Chadwick Shake all ingredients in a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into ice filled rocks glass. ...

Averna is the original brand but usually diferent limoncello and amaro can be substituted in this subtle treat. Add all the ingredients to a mixing glass and fill with ice. Stir well and strain into a chilled wine glass. Garnish with a flamed orange peel. ...

Take the ice cream out of the freezer and let it sit for 5-10 minutes to soften Add the bourbon, Ramazzotti, simple syrup and bitters in a mixing glass, add ice and stir for 10 seconds Strain the chilled mixture into a serving glass and add an ounce of Guinness Draught Carefully float a few spoons of slightly melted vanilla ice cream Using a grater, shave dark ...

The marshmallow fizz is a fan favorite in bar Eau de vie, Australia. This recipe is a variation from the one presented by venue manager Russ McFadden from the Eau de vie Sydney. My recipe substitute Marshmallow Syrup with simple syrup and Pineapple Vinegar with pineapple juice for ease of creating. The strawberry liquer recommended is Chamberyzette Aperitif. Add all ingredients into ...