Muddle the mint leaves with the sugar syrup to release the oils from the mint leaves. Add the bourbon and fill the lowball glass with crushed ice. Stir the drink and garnish with a sprig or two of mint. ...

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. ...

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. ...

Muddle the strawberries and mint leaves in a shaker, before adding ice, and the rest of the ingredients (except tonic water). Shake hard for 10-15 seconds before straining into a lowball glass with ice. Garnish with a strawberry slice and a sprig of mint. ...

Muddle the mint leaves with the sugar and lime juice directly in a highball glass. Add in some ice cubes and 3-4 raspberries, then pour over the rum before topping up with soda water. ...

Muddle the mint leaves with a touch of the sugar syrup. Add the mixture into a mixing tin with the rest of the sugar syrup and the absinthe. Shake vigorously then strain into a ice filled rocks glass. Top up with a couple of dashes of soda water, garnish with a mint sprig, and serve. ...

Muddle the strawberries and mint leaves with the sugar and bacardi. Add this to a cocktail shaker with ice and the lemon juice. Shake and strain into a highball glass with ice. ...

In a highball glass with ice add all the ingredients and stir vigorously. Serve garnished with an apple fan or lime peel spiral. ...

In a bottom of a mixing glass muddle the ginger with the mint sprigs. Add this mixture to a cocktail shaker with ice and add the rest of the ingredients. Shake then pour into a lowball glass. Garnish with a sprig of mint and serve. ...

This recipe first appeared in the London Duty Free special edition Bombay Sapphire Gin, to celebrate the London 2012 Olympics. Each bottle was presented with a small pamphlet which showed a map of London (and famous sites) along with this summer recipe. Add the fruit to a glass with the alcoholic ingredients and allow to macerate for at least 30 mins to allow the flavour to infuse. Serve over a ...

Pour all ingredients into a mixing glass with ice. Stir well before straining into a chilled cocktail glass. ...

Essentially a mix between a Mint Julep and a Whiskey Sour, this drink appeared in Jerry Thomas' bartending book in 1887. In a mixing glass muddle the mint sprigs and a ¼ of a lemon cut up into 3-4 pieces. Once properly muddled add the sugar syrup and bourbon, before adding all to a cocktail shaker with ice. Shake well before straining into a rocks filled lowball glass. Garnish with a mint ...

Lightly muddle the mint leaves in the base of a lowball glass, before adding the other ingredients. Half fill the glass with crushed ice before stirring to combine and cool. Fill the glass with some more crushed ice, stir and swizzle again before serving. ...

I started making this cocktail after moving to Taiwan which has many tropical and exotic fruits available year round. Though a puree or perserved passionfruit tastes good as well Put the 8 mint leaves, white rum, sugar syrup, lemon juice and passion fruit in the bottom of a shaker and muddleAdd some ice then shaken vigorously until the outside of the shaker is frosted. Put the mixture into a ...

Muddle half a lime, cut into wedges, with the caster sugar in a highball glass. Clap the mint leaves between your hands to release the flavour, then add to the glass. Fill the glass with ice, then add the rum and lime juice. Top up with ginger beer, stir briefly, and garnish with a lime wheel. ...

In a pan add the milk, mint leaves and chocolate and gently heat until the chocolate has melted and combined with the milk. Remove from the heat and stir in the cream. Add some sugar to taste before pouring into a mug or Irish coffee glass. ...

To celebrate the opening of the Bombay Sapphire Distillery at Laverstoke Mill in 2014, Sam Carter has created this future classic in the making: Bombay Sapphire with Martini Bianco, Bottlegreen elderflower cordial, lime wedges then topped it off with Fever-Tree ginger ale. 1. Squeeze 2 freshly cut lime wedges into a clean glass and then drop them in. 2. Measure and pour in the Bottlegreen ...

In a mixing glass muddle the sugar with the mint leaves and a dash of the bourbon. Add the rest of the bourbon and Jamaican Rum, before shaking with ice and straining a crushed ice filled lowball glass. ...

Simple to make, fresh tangy ingredients, combine to make a delicious cocktail. Simple mix together the prosecco and limoncello in a pitcher with ice. In each glass that you are serving to, add some frozen raspberries before dropping in a sprig of fresh mint. Simple, yet tasty. ...