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. ...

Devised by legendary NOLA cocktail bar French 75 bartender, Chris Hannah, this is a delightful take on the Sazerac with a Christmas twist. Add the whiskey amaro, all spice and bitters to a cocktail shaker with ice. Shake firmly until the outside of the shaker becomes frosted, before straining into a chilled martini glass. Garnish with a star anise and serve. Wonderful! ...

In a lowball glass muddle the bitter and sugar then add the whiskey and stir to combine. Next take a chilled lowball glass and add the absinthe. Swirl the absinthe around the sides to coat the glass and discard any excess liquid. Pour in the liquid mixture and add a couple of ice cubes.Before serving it is recommended to wipe the rim of the glass with a lemon slice, which can then be dropped into ...

Shake the egg white, bourbon, lemon juice and sugar syrup in a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into a lowball glass and carefully pour the ruby port on top so that it floats.Garnish with a slice of orange. ...

Based on a cocktail created by the online alias of "Shivery McPickles", this cocktail can be made in advance without the bourbon and soda water ready for batch serving. Just add the 2 final ingredients to serve. Muddle the juice of 1 lime with 2 slices of ginger, the angostura and the sugar syrup. Strain into a lowball glass with ice cubes and add the bourbon. Fill as required with the soda water ...

Created by Don Lee from PDT in New York In a mixing glass add the maple syrup and bourbon and stir well until the maple syrup properly dissolves. Add the bitters and stir again before straining into a rocks filled lowball glass.The original recipe for this calls for bacon fat washed bourbon, which can be made by grilling 4 slices of bacon and adding the fat (around 30ml) to a 70cl bottle of ...

Created by Walter Bergeron in 1938 and pronounced as 'Voo-Ka-Ray' this drink is named after the New Orleans French Quarter and is French for 'Old Square'. Ina mixing glass with ice, add all the ingredients and stir till chilled. Strain into a rocks filled lowball glass and serve. ...

A variation on the classic whiskey sour, this drink uses egg white as well as the classic whiskey sour combination. Shake all the liquids with an egg white in a cocktail shaker with ice. Strain into a lowball glass and garnish with a maraschino cherry. ...

Add all the ingredients together in a heat proof glass and heat up. Once hot serve in a Irish Coffee glass. ...

In the glass add the bitters, whiskey and ice. Top with the champagne and stir. Garnish with some maraschino cherries and an orange slice, before layering the Pernod on top. ...

Muddle the sugar with the Angostura bitter and soda water in a lowball glass. Fill the glass with ice and add the bourbon. The Old Fashioned can be served with bourbon or normal whiskey. ...

The classic Whiskey Sour. Makers Mark Bourbon is recommended, but any good quality bourbon will do, each giving their own qualities to the finished drink. Pour all ingredients into a shaker with ice. Shake well then strain into chilled old fashioned glass. ...

Pour all ingredients into a shaker with ice. Shake well then strain into chilled cocktail glass. ...

Created by Ron Olvier, at The Dimaond in Vancouver. Combine all the ingredients along with 2oz of hot water in a mixing glass. Stir and pour into a teacup. Garnish with an apple wedge, sliced into a fan. ...

See the spiced pumpkin syrup ingredient page to see how it is made. Combine the bourbon, lemon juice, egg whites and pumpkin syrup in a cocktail shaker with ice. Shake then strain into a rocks filled rocks glass. Garnish with ground nutmeg, a cherry and the bitters. ...

Add all ingredients into a cocktail shaker with ice. Shake well for 10-15 until the outside of the shaker starts to frost up. Strain into highball glass with ice. A classic Alabama Slammer. ...

‘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 ...

Pour all ingredients into a shaker with ice. Shake well then strain into chilled cocktail glass. Garnish with a lemon twist. ...

View the Honey Syrup to see how it is made. Combine all the ingredients along with 1 oz of hot water in a mixing glass, stir without ice and strain into a warm brandy sniffer over a glass of hot water. Garnish with dried apple and cloves. ...

With the white sambuca having a strong liquorice flavour, it takes over the whiskey flavour, the whiskey just adds a subtle back note to the shot. Pour the ingredients into a cocktail shaker with ice, shake then strain and pour. Enjoy! ...