In the bottom of a lowball glass, muddle the mint leaves to release the oils from the leaves, with the sugar and two teaspoons of water. Add the bourbon and fill the glass with crushed ice. Stir the drink and garnish with a sprig of mint, and serve. ...
In the bottom of a lowball glass, muddle the mint leaves to release the oils ...
Add the egg white, bourbon, lemon juice and sugar syrup to a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into a lowball glass and carefully pour the red wine on top so that it floats. Garnish with an orange peel and a cherry and serve. ...
Add the egg white, bourbon, lemon juice and sugar syrup to a cocktail shaker ...
A classic combo, simple yet tasty! Simply add the whisky into the bottom of a lowball glass with some ice cubes, then top up with the desired amount of coke. Stir and serve. ...
A classic combo, simple yet tasty! Simply add the whisky into the bottom of a ...
Based on a cocktail created by the online alias of "Shivery McPickles". In a mixing glass, muddle the juice of one lime with two slices of ginger, the Angostura and the sugar syrup. Strain into a lowball glass with ice cubes and add the bourbon. Top up as required with the soda water and stir before serving. ...
Based on a cocktail created by the online alias of "Shivery McPickles". In a ...
Created by Don Lee from PDT bar in New York. This recipe calls for bacon fat-washed bourbon, which can be made by grilling four slices of bacon and adding the fat to a bottle of bourbon and leaving to infuse for a day. After the day place the bourbon into a freezer to solidify the fat, before clarifying the bourbon by pouring into a new bottle to separate it from the solid waste. In a ...
Created by Don Lee from PDT bar in New York. This recipe calls for bacon ...
Add all the liquids and the egg white to a cocktail shaker with ice and shake well. Strain into a chilled cocktail glass and garnish with a lemon peel twist before serving. ...
Add all the liquids and the egg white to a cocktail shaker with ice and shake ...
Muddle the sugar with the Angostura bitters and a few splashes water in an old fashioned glass. Fill the glass with ice and add the bourbon. Stir gently. Garnish with an orange slice and a cherry and serve. ...
Muddle the sugar with the Angostura bitters and a few splashes water in an old ...
The classic Whisky Sour. Pour all ingredients into a cocktail shaker with ice. Shake well then strain into a chilled old fashioned glass. Garnish with an orange slice and a cherry and serve. ...
The classic Whisky Sour. Pour all ingredients into a cocktail shaker with ice. ...
Created by Ron Oliver, at The Diamond in Vancouver. Combine all the ingredients along with 60ml/2 shots of hot water in a mixing glass. Stir and pour into a teacup. Garnish with an apple wedge, sliced into a fan, and serve. ...
Created by Ron Oliver, at The Diamond in Vancouver. Combine all the ingredients ...
First you need to make the spiced pumpkin syrup. In a saucepan, add a cup of brown sugar, a cup of water, half a cup of pumpkin purée, and a teaspoon each of nutmeg, ginger, allspice and cinnamon. Over medium heat until slightly thickened. Remove from the heat and place a vanilla pod into the syrup and chill overnight. Strain through a cheesecloth and store in a covered container, in a fridge, ...
First you need to make the spiced pumpkin syrup. In a saucepan, add a cup of ...
Winner of the UK Drambuie Cocktail Competition 2010, created by Adam Elmegirab's. In his cocktail the bitter used was one of his own creation entitled Dr Adam Elmegirab's Boker's Bitters. Add all the ingredients into a mixing glass with ice. Stir for 10-15 secs and strain into a chilled cocktail glass and serve. ...
Winner of the UK Drambuie Cocktail Competition 2010, created by Adam ...
Add Angostura bitter, bourbon, honey syrup and sweet vermouth to a cocktail shaker with ice. Shake well and strain into a chilled lowball glass. Pour in beer, garnish with a cinnamon stick and serve. ...
Add Angostura bitter, bourbon, honey syrup and sweet vermouth to a cocktail ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into a chilled old fashioned glass, garnish with a lemon peel twist and serve. ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into an ice-filled brandy glass. Garnish with a lime slice and serve. ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds ...
Devised by Ron Oliver, head bartender at The Diamond. Combine the ingredients in a mixing glass filled with ice, stir to chill then strain into a rocks glass filled with ice. Garnish with an orange twist and serve. ...
Devised by Ron Oliver, head bartender at The Diamond. Combine the ingredients in ...
Devised by Ron Oliver, head bartender at The Diamond. Combine the ingredients in a mixing glass filled with ice, stir then strain into a highball glass filled with ice and serve. ...
Devised by Ron Oliver, head bartender at The Diamond. Combine the ingredients in ...
Muddle the raspberries in a cocktail shaker before adding the other ingredients (except the soda water) and ice. Shake well for 10-15 seconds then strain into an ice-filled old fashioned glass before topping up with soda water. Garnish with raspberries and serve with straws. ...
Muddle the raspberries in a cocktail shaker before adding the other ingredients ...
Add two ice cubes to a glass and stir in half of the bourbon. Add the maple syrup and bitters and two more ice cubes. Stir some more before adding in two more ice cubes. Add the rest of the bourbon and stir so as to melt the ice. Add some fresh ice. Garnish with an orange peel twist and serve. ...
Add two ice cubes to a glass and stir in half of the bourbon. Add the maple ...
Rating: 4.25 / 5
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But it takes me hundreds of hours and literally thousands of pounds a year to sustain. Unfortuntely with the current upward trend I need your support to keep the site running.
If you find any joy, use or help in it, please consider a modest donation - however much you can afford when it comes from the heart, it's the kind of gesture that makes me warm with appreciation.
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