Add the cachaça, Campari and orange juice to a cocktail shaker with ice. Strain into a highball glass over ice and top up with Red Bull. Garnish with an orange peel and serve. ...
Add the cachaça, Campari and orange juice to a cocktail shaker with ice. ...
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 highball glass over ice. Garnish with a couple of slices of orange and serve. ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds ...
The Six Cylinder won first prize in the Paris Cocktail Championship, held at the Claridge (Paris) on December 2nd, 1928. It was created by Raymond Latour. Adding ingredients to a mixing glass over ice and stir, before straining into a chilled cocktail glass. Garnish with a lemon twist and serve. ...
The Six Cylinder won first prize in the Paris Cocktail Championship, held at the ...
The Old Pal first appeared in the 1922 edition of Harry Craddock's "The Savoy Cocktail Book", a drinks compendium compiled by the head barkeeper of The Savoy Bar in New York. Add all the ingredients into a mixing glass with ice. Stir until well combined then strain into a chilled cocktail glass. Garnish with an orange slice and serve. ...
The Old Pal first appeared in the 1922 edition of Harry Craddock's "The Savoy ...
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 ...
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 cocktail glass and serve. ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds ...
Mix the Campari and vermouth directly in a lowball glass filled with ice cubes. Add soda water and stir. Garnish with half an orange slice and a strip of lemon peel and serve. ...
Mix the Campari and vermouth directly in a lowball glass filled with ice cubes. ...
Created by Danielle Tatarin of The Designer Cocktail Company, and featured in British Columbia 'Taste' magazine in an article for signature wedding cocktails. Stir all the ingredients in a mixing glass, before pouring into a rocks-filled highball glass. Garnish with an orange peel and serve. ...
Created by Danielle Tatarin of The Designer Cocktail Company, and featured in ...
Invented by Cooper Tardivel from Hawksworth Bar in Vancouver, this gin drink was featured in British Columbia Liquor's Taste Magazine. Pour all ingredients into a shaker with ice. Shake well then double strain into chilled cocktail glass. Garnish with an orange twist and serve. ...
Invented by Cooper Tardivel from Hawksworth Bar in Vancouver, this gin drink was ...
Invented by David Shenaut, this great tasting cocktail has a clean, dry and bitter balance. Shake up the rye, Campari, Cocchi di Torino and lime juice with ice. Strain into a highball glass with ice and top up with ginger beer. Garnish with a lime wheel and serve, ...
Invented by David Shenaut, this great tasting cocktail has a clean, dry and ...
Add the ingredients to a mixing glass filled with ice cubes. Stir and strain into a chilled cocktail glass. Garnish with an orange peel twist and serve. ...
Add the ingredients to a mixing glass filled with ice cubes. Stir and strain ...
In a shaker combine Beefeater Gin, Campari, grapefruit juice, sugar syrup, orange bitters and a handful of ice. Once shaken, pour into your glass, garnish with a strip of grapefruit peel and serve. ...
In a shaker combine Beefeater Gin, Campari, grapefruit juice, sugar syrup, ...
Alton Brown's favourite cocktail. Pour all ingredients into a shaker with ice. Shake well and strain into chilled cocktail glass. Garnish with an orange wedge and serve. ...
Alton Brown's favourite cocktail. Pour all ingredients into a shaker with ice. ...
A custom-made drink for Eddy Buckingham's bar in New York, this drink is simple to make, but much more potent than some of his other creations. Pour two parts tequila, one part Campari, one part sweet vermouth and half a part of agave syrup is poured over ice in a rocks glass and garnished with a slice of orange. ...
A custom-made drink for Eddy Buckingham's bar in New York, this drink is simple ...
Two Italian originals in a strong but stunning-looking shooter. Using a spoon, carefully layer the Galliano on top of the Campari in the glass and serve. ...
Two Italian originals in a strong but stunning-looking shooter. Using a spoon, ...
A cocktail of Paula Herrington from the 1990s. A suitable cocktail to introduce people to gin cocktails. Tastes like grapefruit juice according to many. Add all ingredients to a cocktail shaker with ice and shake well. Strain into a chilled cocktail glass, garnish with a lemon wedge and serve. ...
A cocktail of Paula Herrington from the 1990s. A suitable cocktail to introduce ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds. Strain into lowball glass with ice and add a few drops of lemon juice before serving. ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 ...
I just tried a spin on Campari and soda. A little sweeter with the ginger ale, and a little smoother with the gin. Put all ingredients in a tall glass with ice. Stir and serve. ...
I just tried a spin on Campari and soda. A little sweeter with the ginger ale, ...
Creator: Fabrizio Ottaviani, Italian novelist with a philosophical background. 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 old fashioned glass and serve. ...
Creator: Fabrizio Ottaviani, Italian novelist with a philosophical background. ...
Rating: 2.14 / 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.
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.
MONTHLY / ONE OFF DONATION
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