Invented by Tom Wood from Hugos Bar Pizza Add all the ingredients with the egg white to shaker with ice and shake until the outside of the shaker becomes frosted. Strain over ice into a rocks glass. Garnish with an orange twist and a cherry ...

Invented by Justin Taylor, who currently works at Yew Seafood & Bar in Vancouver. Dry shake (without ice) all the ingredients except the Peychauds bitters in a cocktail shaker. Add some ice then shake hard again. Fine strain into a cocktail glass then add a few drops of the bitters onto the top. To be fancy, use a cocktail stick to form a fancy design with the bitters. ...

‘The Toronto Cocktail was first published as the Fernet Cocktail in 1922. Robert Vermeire’s Cocktails: How to Mix Them noted “this cocktail is much appreciated by the Canadians of Toronto”.’ Combine rye, Fernet, simple syrup, and bitters in a mixing glass and fill with cracked ice. Stir for 20 seconds and strain into chilled cocktail glass. Squeeze a piece of orange peel over the drink ...

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

Invented by Dardan Bjarke Shervashidze from Cafe Sydney. Add ingredients to a boston with ice and shake, before straining into a cocktail glass. Dust with nutmeg ...

Combine all the ingredients over ice and stir. Fine strain into a coupette glass. ...

Stir all ingredients in a mixingglass with ice. Strain into chilled cocktail glass. ...

Fernet with cola, a clasic in Argentina Put 4 or 5 ice cubes in the glass. Pour Fernet Branca over the ice, then holding the glass diagonally, slowly fill the glass with coke. ...

Add the first four ingredients into a cocktail shaker with ice. Shake until the outside of the shaker becomes frosted then strain into an ice filled highball glass. Top up with the soda and serve. ...

Invented by Cooper Tardivel from Hawksworth Bar in Vancouver, this gin drink was first featured in BC Liquor's Taste Magazine. Pour all ingredients into a shaker with ice. Shake well then strain over ice in an old fashioned glass. Garnish with a grapefruit twist. ...

Chill all the ingredients and grab a pousse cafe glass (that is named after this drink). When the ingredients are chilled you need to layer the drinks, starting with the grenadine, then the creme de menthe, galliano, kummel and brandy. See our 'techniques' page for layering techniques. If accomplished correctly you should get a great looking layered drink. An eye turner for sure. ...

Mulled Wine, called "Glühwein" in German, is a traditional and tasty Christmas drink in Germany and the prefect treat for cold winter days. You can buy mulled wine at every German Christmas market, but how about making your own spiced wine at home? Prep time 5 minutes Cook Time 45 minutes Total Time 50 minutes Pour the red wine into a large pot and begin ...

Rinse an old fashioned glass with single malt scotch whisky. Next combine the other ingredients in a mixing glass with ice. Stor and strain into a martini glass before garnishing with an orange twist. ...

A Cocktail to Take the Edge (Meaning Indigestion) off... Chances are, you still feel full. Like you ate a balloon and someone keeps inflating it a little more every time you (rightfully) treat yourself to another turkey sandwich. Allow us–or, rather, North Carolina chef Ashley Christensen’s Fox Liquor Bar–to provide some relief. This cocktail contains ginger, which aids ...

Combine all ingredients in a shaker. Shake vigorously and double straine into a chilled cocktail glass. ...

Stir all the ingredients together in a mixing glass with ice. Strain into a chilled cocktail glass and serve. ...

Make a peppercorn syrup by combining the pepper and the sugar syrup over heat. Blend and strain. Then add all the other ingredients into a shaker with ice, along with 1oz of the peppercorn syrup. Give a good hard shake and strain over crushed ice. ...

A little treasure out of the ST-GERMAIN's own cocktail list. Combine all ingredients (except the sparkling wine) in a shaker. Add ice and shake. Strain into a chilled coupe/cocktail glass. Finish with a float of Champagne (sparkling wine). Garnish with an orange peel. ...

This classic cocktail recipe is credited to Ada Coleman, head bartender at the American Bar in The Savoy in 1925. Stir ingredients well in a mixing glass and strain into a chilled glass. Twist a small swath of orange peel over the surface of the drink then drop the peel in to garnish. ...

This recipe, developed by Nitehawk Cinema's Beverage Director Jen Marshall, was inspired by the Oscar-nominated film Hugo. The magical sophistication of elderflower, citrus, and green chartreuse mirrors Hugo's and Isabella's enchanting quest through 1930's Paris. Combine all ingredients in a large glass filled with ice. Stir thoroughly and strain the mixture into a coupe. Garnish with a lime ...