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. ...

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. ...

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. ...

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

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. ...

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. ...

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. ...

The origins of the cosmopolitan are somewhat disputed. It is likely that the drink was created independently by different bartenders since the 1970s. It is generally recognised that John Caine brought the drink to San Francisco around 1987 from the Midwest. The same year in Manhattan, the internationally recognised version of the cocktail was created by Toby Cecchini, based on a poorly described ...

Add all the ingredients into a blender with crushed ice. Blend until it is very slushy then serve into a chilled cocktail glass. The cocktail glass should be rimmed with salt. ...

You'll need 5/6 bite size pieces of watermlon. Muddle together the sugar, watermelon and lime juice directly in a lowball glass. Add in some crushed ice and pour over the cachaca. ...

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. Garnish with raspberries. ...

Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloonin on Gravier Street, New Orleans, Louisiana. It was originally called the New Orleans Fizz, and is one of the city's most famous cocktails. Before Prohibition, the bar was known to have over 20 bartenders working at once, making nothing but the Ramos Gin Fizz - and still struggling to keep up with the ...

In a blender with ice add all the ingredients. Blend until the consistency is slushy and pour into a chilled, salt rimmed cocktail glass. ...

Muddle the mint leaves and light rum in a mixing tin. Add the dark rum, sugar syrup, lime juice and a dash of Angostura Bitter. Shake well with lots of ice and strain into a lowball glass. Top up with the champagne and gently stir the mixture. Taste and if necessary add a touch more sugar syrup or lime juice. ...

Shake the light rum, the juice of 1 lime and the teaspoon of sugar with ice, until properly mixed and chilled. Strain into a highball glass with ice and top up with the soda water. Garnish with a slice of lemon and a cherry then serve. ...

A twist on the classic cosmopolitan, this is the signature drink of the Sky Bar in Bangkok. Located sixty three floors up (at 247m) the Sky Bar at Sirocco is out in the open and offers fantastic views across the city. Even the most hardened individuals often find themselves suffering from a bout of vertigo. An amazing bar, and an amazing drink to complement the surroundings. In a cocktail shaker ...

Rim an old fashioned glass with salt and a lime wedge. Shake all the ingredients in a cocktail shaker with ice and strain into the rock filled rimmed glass. Serve with a slice of lime. ...

In a blender, mis the white rum, triple sec, lime juice, single cream, sugar syrup and the banana until smooth. Pour straight into a chilled lowball glass. Garnish with a lime wedge. Fantastic. ...