A simple to make classic - the Sidecar. Add all the ingredients into a cocktail shaker with ice and shake well until the outside of the shaker becomes frosted. Strain into a sugar-rimmed cocktail glass.Traditionally garnished with a strip of lemon rind. ...

Blend the rum, brandy, sugar syrup and milk with crushed ice until all the ingredients are properly combined. Pour directly into a chilled cocktail glass. Sprinkle over the top some ground cinnamon and garnish with a cinnamon stick. ...

Pour the liquors and cream into a mixing glass. Shake and pour in martini glass. Garnish with a sprinkle of nutmeg on top. ...

Shake all ingredients except the champagne in a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into champagne flute and top up with the champagne. ...

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 cocktail glass. ...

Try this one to cure any hangover. Made famous by Sally Bowles (played by Liza Minnelli) in the film Cabaret, Sally makes a Prairie Oyster for her flat-mate Brian Roberts (played by Michael York). A Prairie Oyster should be gulped down in one go, and egg yolk kept in tact. In a cocktail shaker with ice, shake the brandy, Worcestershire sauce and Tabasco until well frosted. Add salt and freshly ...

A variation on the classic Hot Toddy, this comforting drink is especially good if you think you are coming down with a cold. The recipe below makes enough for 2 cups - a drink is best when shared! Put the tea, cognac, rum, cloves, honey and 4 thin strips of lemon zest into a saucepan and gently heat for 5 mins - without boiling.After 5 mins remove from the heat and let the mixture infuse for ...

Shake all the ingredients together with ice before straining into a cocktail glass. ...

Created by Walter Bergeron in 1938 and pronounced as 'Voo-Ka-Ray' this drink is named after the New Orleans French Quarter and is French for 'Old Square'. Ina mixing glass with ice, add all the ingredients and stir till chilled. Strain into a rocks filled lowball glass and serve. ...

A double whammy with the apple sourz and the brandy. Add both to a shot glass and serve. ...

There's a little place just out of town, Where, if you go to lunch, They'll make you forget your mother-in-law With a drink called Fish-House Punch. Pour all ingredients into a shaker with ice, along with 2 oz of chilled mineral water. Shake well then strain into a rocks filled highball glass ...

Mix the ingredients directly in lowball glass filled with ice cubes. Stir and serve. ...

Stir all the ingredients along with 15ml of water, in a mixing glass with ice. Strain into a chilled cocktail glass. ...

You'll only need the egg yolk for this recipe, and not the white. Add all the ingredients into a cocktail shaker with ice and shake well. Strain into a lowball glass and garnish with some nutmeg. ...

Pour brandy and ginger ale directly into highball glass with ice cubes. Stir gently. Garnish with rind of one lemon spiral. If required, add dashes of Angostura Bitter. ...

Pour all the ingredients except the champagne into a shaker with ice. Shake well then strain into chilled champagne flute before topping up with champagne. Garnish with a grating of nutmeg. ...

The name of this one might not be imaginative, but the cocktail certainly gives a punch. In a mixing glass with cracked ice, pour over the 3 spirits and stir well unti the ingredients are well mixed and chilled appropriately. Strain into a chilled cocktail glass and serve. ...

A great cocktail recipe from the 1860's, this was originally served in a rocks glass with ice, but somewhere along the line got altered to be served straight up in a cocktail glass. Add all the ingredients into a mixing glass with ice. Stir well and strain into a chilled cocktail glass. ...

Shake all the ingredients, except the sherry, with ice and strain into ice-filled highball glass. Float the sherry on top of the drink, garnish with an orange wheel and serve. ...

Pour 1tsp of sugar and 2 drops of Angostura Bitter into a highball glass with ice. Add some ice and ¾oz of Cognac. Pour in 4oz of champagne and top with ¼oz of DOM Benedictine. ...