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. ...

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. ...

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. ...

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. ...

Layer the ingredients starting with the heaviest first: coffee liqueur, then the Baileys, and finally the Grand Marnier. ...

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. ...

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. ...

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 ...

This amazing cocktail won 1st place in the 'Fancy Cocktail' category at the IBA 2012 Cocktail Competition. Created by Ettore Diana from Italy. Pour all ingredients into a shaker with ice. Shake well then strain into chilled cocktail glass. Garnish with a melon slice, and if available some blue curaçao vapour. ...

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 highball glass. ...

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. ...

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 champagne flute and top up with the champagne. ...

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. ...

A take on the classic sangria mix, this warming drink adds the addition of some almond extract, a little more sugar and cranberry juice to warm up those chilly winter nights Heat all the ingredients except the brown sugar and almond extract until steaming - usually about 6-7 minutes. Add the almost extract and brown sugar and stir until they are dissolved. Keep the punch warm over a low heat and ...

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

In a saucepan add the marmalade and heat up gently - you don't want it to boil simply warm up to make the marmalade runny. Add in the cardamon pods and crush to release their flavour. Once warmed for a couple of minutes take off the heat and leave to cool for 20mins. Once cooled add the cointreau and lemon juice to a mixing glass and add in the marmalade cardamon mixture, and stir to ...

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 ...

Mix the Bacardi and Curacao together and set aside. Pour the grenadine into a Collins glass and fill with ice. Add the orange juice leaving room at the top. Pour the Bacardi and curacao mixture slowly over the top giving it a layered look. Garnish with an orange slice and cherry. ...

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. ...