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 ...
Pour all ingredients into a shaker with ice. Shake well then strain into a chilled martini glass. Garnish by expressing the oil from an orange peel twist and adding some grated nutmeg, then serve. ...
Pour all ingredients into a shaker with ice. Shake well then strain into a ...
Created in 1986 by Charles Schumann, the Jean Gabin is now considered a classic in the cocktail world. First heat up the milk in a pan until warm and frothy. Pour in the hot milk into an Irish coffee glass and add the rum and calvados. Stir in the maple syrup until it has dissolved. Sprinkle some nutmeg on top as a garnish and serve. ...
Created in 1986 by Charles Schumann, the Jean Gabin is now considered a classic ...
Add the orange juice, crème de cassis and calvados to a cocktail shaker with ice. Shake well and strain into an ice-filled highball glass. Garnish with a slice of apple and serve. ...
Add the orange juice, crème de cassis and calvados to a cocktail shaker with ...
Invented in 2002 by Simon Difford Add all the ingredients to a cocktail shaker with ice and shake well. Strain into a chilled martini glass, garnish with an apple slice and serve. ...
Invented in 2002 by Simon Difford Add all the ingredients to a cocktail shaker ...
Originally featured in Harry Craddock’s famous 'The Savoy Cocktail Book' of 1930. The book says about this cocktail: "This cocktail is a very great favourite at the Savoy Hotel, London, where it was invented". Add the 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 cocktail glass and serve. ...
Originally featured in Harry Craddock’s famous 'The Savoy Cocktail Book' of ...
Created by Brian Miller at Death and Company in 2007, this complex and revealing drink is a play on the classic Old Fashioned. Stir all the ingredients in a mixing glass with ice until suitably diluted to taste. Strain into an old fashioned glass with ice and serve. Garnish with an orange and lemon twist and serve. ...
Created by Brian Miller at Death and Company in 2007, this complex and revealing ...
Originally featured in Harry Craddock’s famous 'The Savoy Cocktail Book' of 1930. Here is quote from the book about this cocktail: "This is a delightful drink that has been known in the West Indies for countless years. It might be described as a West Indies 'Sundowner.'" Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes ...
Originally featured in Harry Craddock’s famous 'The Savoy Cocktail Book' of ...
Muddle the mint leaves in the bottom of a cocktail shaker, before adding the rest of the ingredients. Shake until the outside of the cocktail shaker becomes frosted, then strain into a chilled cocktail glass, and serve. ...
Muddle the mint leaves in the bottom of a cocktail shaker, before adding the ...
Add all the ingredients to a mixing glass with ice and 10ml of chilled water and stir well. Strain into a chilled cocktail glass. Garnish with a maraschino cherry and a sprig of mint, and serve. ...
Add all the ingredients to a mixing glass with ice and 10ml of chilled water ...
Stir together in a mixing glass the calvados, grenadine and lemonade with ice. Strain the mixture into a tall glass filled with crushed ice. Garnish with an apple slice and serve. ...
Stir together in a mixing glass the calvados, grenadine and lemonade with ice. ...
Pour ingredients over three or more ice cubes into a tall thin glass. Stir and serve. ...
Pour ingredients over three or more ice cubes into a tall thin glass. Stir and ...
Rating: 0.26 / 5
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I need your help! I love working on Make me a cocktail, trying to create new functionality for users, to help them create great cocktails from limited budgets or hoards of spirits.
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.
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