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?" Add all ingredients to a cocktail ...
The drink was invented and named by fictional secret agent James Bond in the ...
Add all the ingredients into a mixing glass with ice. Stir for around 20 seconds to combine the ingredients fully. Strain into a chilled cocktail glass and garnish with a flaming orange twist to serve. ...
Add all the ingredients into a mixing glass with ice. Stir for around 20 ...
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 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 spirits and stir well until the ingredients are well mixed and chilled appropriately. Strain into a chilled cocktail glass and serve. ...
The name of this one might not be imaginative, but the cocktail certainly gives ...
Add all the ingredients to a cocktail shaker with ice. Shake well. Strain into a chilled cocktail glass and garnish with a thick twist of lemon peel, then serve. ...
Add all the ingredients to a cocktail shaker with ice. Shake well. Strain into ...
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, garnish with a lime twist and serve. ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds ...
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! // If you're not familiar with Old Tom gin, it's a rounder, more ...
There are several Corpse Reviver recipes floating around, but this one is ...
This cocktail was named after the Queen Mother, Queen Elizabeth, as it was her favourite drink. Her daughter, Queen Elizabeth II is also a fan. Pour one part gin and two parts Dubonnet into a mixing glass and stir with ice. Then pour into a cocktail glass. Garnish with orange and lemon and serve. ...
This cocktail was named after the Queen Mother, Queen Elizabeth, as it was her ...
Originally featured in Harry Craddock’s famous 'The Savoy Cocktail Book' of 1930. 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 chilled cocktail glass. Garnish with a lemon peel and serve. ...
Originally featured in Harry Craddock’s famous 'The Savoy Cocktail Book' of ...
An Old Etonian is a gin cocktail which enjoyed great popularity in London, circa 1925. The cocktail takes its name from Eton College and from the college's alumni, who are often referred to as Old Etonians. 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. ...
An Old Etonian is a gin cocktail which enjoyed great popularity in London, circa ...
Fill a shaker with ice and then add the sugar syrup, gin and lemon juice and shake well. Pour in the sparkling rosé and strain into a glass with ice. Garnish with a lemon twist and serve. ...
Fill a shaker with ice and then add the sugar syrup, gin and lemon juice and ...
Muddle the strawberry in a cocktail shaker and add the sugar syrup, lemon juice, gin and St-Germain. Shake with ice until the outside of the shaker becomes frosted, then strain into a highball glass with ice. Top up with the rosé wine and garnish with a strawberry before serving. ...
Muddle the strawberry in a cocktail shaker and add the sugar syrup, lemon ...
This coktail was devised in honour of Jerry Thomas, the classic American bartender. ~ Robert Hess Add all the spirits with a couple of dashes of Angostura Bitter into a cocktail shaker with ice. Shake up and strain into a chilled cocktail glass before serving. ...
This coktail was devised in honour of Jerry Thomas, the classic American ...
Coconut purée, 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 purée, lime juice, and the sugar syrup. Shake for 15 seconds. Strain into a chilled cocktail glass. Add a splash of tonic and a pinch ...
Coconut purée, lime, and Lillet Blanc pair with gin to make a tart yet tropical ...
This is a variation on the classic (but little-appreciated) Phoebe Snow, devised by the singer Stanley Bad, whose band is called SBAD. Add ingredients to a cocktail shaker and shake well with ice. Strain into a chilled cocktail glass and serve. ...
This is a variation on the classic (but little-appreciated) Phoebe Snow, devised ...
My wife won a bottle of Burnett's punch flavoured vodka at a raffle. We brought it home and I wondered what could I make with it. 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 just liked ...
My wife won a bottle of Burnett's punch flavoured vodka at a raffle. We brought ...
Rating: 2.34 / 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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