Shake all the ingredients except the soda water and cherry brandy in a cocktail shaker with ice. Strain into a highball glass with ice cubes then top up with the soda water. Finally float the cherry brandy on top and garnish with a lemon slice and maraschino cherry. ...

Rim the edge of a cocktail glass with salt by wiping the edge with a wedge of lemon first. Next shake all the ingredients in a cocktail shaker with ice and strain into the cocktail glass. ...

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. ...

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

This recipe is best when you use maraschino cherry liqueur, and not just plain cherry liqueur. Shake up the ingredients in a cocktail shaker with ice, then strain into a cocktail glass. Garnish with a lemon twist. ...

Muddle the mint leaves with the sugar syrup and lime juice to release the oils from the mint leaves. Next fill up the glass with crushed ice and pour in the angostura bitter and the rum, top up with the soda water and give it a stir. The classic mojito loved the world over. ...

Add all the ingredients into a blender. Add crushed ice and Blend for 30 seconds. Pour into a cocktail glass and serve. ...

Devised by Walter Rolando Davaldos Cardenas from Peru, this cocktail not only won the 'Before Dinner Cocktail' but also the overall 2012 'Champion of Champions Cocktail' at the IBA Cocktail Competition in 2012, Pour all ingredients into a mixing glass with ice. Stir well to combine the ingredients before straining into a chilled cocktail glass. ...

Half fill a highball glass with ice cubes and pour in the tequila. Top up with orange juice and give the cocktail a stir. Once mixed pour in the grenadine that should sink to the bottom colouring the orange drink on its way down. ...

Add all the ingredients, including the olives into a cocktail shaker with ice. Shake well and strain into a cocktail glass. Also include one of the olives from the shaker into the glass. ...

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 ...

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 salt rimmed cocktail glass, then top up with champagne. ...

In a cocktail shaker with ice, add the rum, sugar syrup, lime and bitters and shake vigorously until frosted. Strain into a chilled highball glass and top up with 2oz of sparkling water. ...

Created by Danielle Tatarin of The Designer Cocktail Company, and featured in BC Liquor 'Taste' magazine under an article for signature wedding cocktails. Pour all ingredients into a shaker with ice. Shake well then strain into chilled cocktail glass and garnish with a pear fan. ...

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 a salt rimmed highball glass. The salt rim is what makes this a salty dog. ...

The mimosa recipe as we know it is believed to have been invented at the Hôtel Ritz Paris by Frank Meier, in about 1925. Combine 1 part champagne with a part orange juice in a champagne flute. If you swap the champagne for Sparkling White Wine it becomes a Bucks Fizz - a traditional drink to have on Christmas morning. ...

Named for the Pegu Club in Malaysia where it originated, apparently this was a big hit between the wars at the Savoy Club in London. This is a gin drink for non-gin lovers. 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. ...

Invented by Tom Price from the Goldfish, Kings Cross. Combine all ingredients into a shaker and shake hard. Fine strain into cocktail glass. ...

In a cocktail shaker muddle 2 pineapple chunks with 2 long strips of ginger and the sugar. Once muddled to a paste add the remaining ingredients into the shaker with ice. Shake until the outside of the shaker becomes frosted and pour (unstrained) into a lowball glass. ...