The drink was invented and named by fictional secret agent James Bond in the 1953 novel Casino Royale."A dry martini," [Bond] said. "One. In a deep champagne goblet.""Oui, monsieur.""Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?" Shake all ...

In an old fashioned glass carefully pour the Scotch whisky and ginger wine. Allow them to mix but don't stir. ...

Created by Ron Oliver, at The Diamond in Vancouver. Combine all the ingredients with 2oz of hot water in a large mixing glass, stir, then pour into a teacup. ...

Add all the ingredients into a cocktail glass with ice. Stir for around 20 seconds to mix the ingredients fully. Strain into a cocktail glass and garnish with a flaming orange twist. ...

The Six Cylinder cocktail won first prize in the Paris Cocktail Championship, held at the Claridge (Paris) on December 2nd, 1928. It was created by Raymond Latour. Stir over ice before straining into a chilled cocktail glass. Garnish with a lemon twist. ...

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. ...

Shake all the ingredients in a cocktail shaker with ice. Strain into a cocktail glass and serve with a thick twist of lemon. ...

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. ...

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

There are several corpse reviver recipes floating around, but this one is considered by most to be the best-tasting. It was first published in Harry Craddock's infamous "Savoy Cocktail Book" in 1930. It's interesting to note that all of the corpse revivers were originally designed to be "hair-of-the-dog" drinks for the morning after! NOTE: If you don't already have Lillet Blanc in your bar, ...

it was named after the Queen Mother, Queen Elizabeth, as it was her favourite drink. Her daughter, Queen Elizabeth II is also a fan. To make the drink, pour one part gin and two parts Dubonnet into a shaker and stir with ice. Then pour into a cocktail glass and garnish with orange, lemon, or both. ...

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass. ...

Originally featured in Harry Craddocks famous 'The Savoy Cocktail Book' of 1930. A quote in the book says about this cocktail: "This will made you gyre and gimble in the wabe until brillig all right, all right." Add the ingredients into a mixing glass with ice. Stir well and strain into a cocktail glass. Garnish with a lemon peel. ...

Fill a shaker with ice and then add the sugar syrup, gin and lemon juice and combine. Pour in the sparkling rose and strain into a glass with ice. Garnish with a lemon twist. ...

Coconut puree, lime, and Lillet Blanc pair with gin to make a tart yet tropical drink from Duggan McDonnell of Cantina in San Francisco—it was the official cocktail of San Francisco Cocktail Week. Fill a cocktail shaker with ice. Add gin, Lillet Blanc, coconut puree, lime juice, and the sugar syrup. Shake for 15 seconds. Strain into a cocktail glass. Add a splash of tonic and a pinch of cardamom ...

This is a variation on the classic (but little-appreciated) Phoebe Snow, devised by the singer Stanley Bad, whose band is called SBAD. Shake ingredients well with ice. Strain into a cocktail glass. ...

My wife won a bottle of Burnett's punch flavoured Vodka at a raffle. We brought it home and I thought what can I make with this. After tasting it straight, and noticing it had more aroma than taste, I decided to fix that. I added several different ingredients and tried multiple mixers. This is the drink I came up with. It was heartily accepted by my wife who embraced it with gusto. I ...