In a lowball glass add the bitters, whisky and ice. Top with the champagne and stir. Garnish with some maraschino cherries and an orange slice, before layering the Pernod on top and serving. ...
In a lowball glass add the bitters, whisky and ice. Top with the champagne and ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into lowball glass filled with ice and serve. ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds ...
Invented by Cooper Tardivel from Hawksworth Bar in Vancouver, this gin drink was featured in British Columbia Liquor's Taste Magazine. Pour all ingredients into a shaker with ice. Shake well then strain into a chilled cocktail glass. Garnish with a strawberry slice and serve. ...
Invented by Cooper Tardivel from Hawksworth Bar in Vancouver, this gin drink was ...
The Pan Galactic Gargle Blaster was invented by Zaphod Beeblebrox, a major character in Douglas Adams' novel The Hitchhiker's Guide to the Galaxy. The effect of a Pan Galactic Gargle Blaster is described as "like having your brains smashed out by a slice of lemon, wrapped 'round a large gold brick." It has also been described in the novel as "the alcoholic equivalent to a mugging; expensive and ...
The Pan Galactic Gargle Blaster was invented by Zaphod Beeblebrox, a major ...
The Mai-Kai’s version of the Don the Beachcomber classic has been on the menu since the restaurant opened in 1956. Place everything except nutmeg into a blender with crushed ice and blend for five seconds. Pour into a chilled metal cup, adding more crushed ice to fill. Top with a dusting of ground nutmeg. Garnish with a cinnamon stick and serve. ...
The Mai-Kai’s version of the Don the Beachcomber classic has been on the menu ...
The strong aniseed taste of the Pernod is balanced by the sweetness of the grenadine in this drink. Add Pernod and grenadine to 6-8 crushed ice cubes in a shaker. Shake well, and pour into the cocktail glass. Top up with sparkling mineral water and serve. ...
The strong aniseed taste of the Pernod is balanced by the sweetness of the ...
Put ice-cubes into a mixing glass. Pour the Pernod, gin and whisky over the ice and stir vigorously. Then strain into a chilled cocktail glass and serve. ...
Put ice-cubes into a mixing glass. Pour the Pernod, gin and whisky over the ice ...
Add half a measure of crème de menthe to a tall shot glass. Carefully add half a measure Pernod on top so it layers. Top up with lemonade and serve. ...
Add half a measure of crème de menthe to a tall shot glass. Carefully add half ...
Don't drink too much of this. Enjoy trying to walk, and stay in school kids! Add all ingredients except the Baileys to a cocktail shaker with ice and shake well. Pour into a glass. Add the Baileys then serve immediately. ...
Don't drink too much of this. Enjoy trying to walk, and stay in school kids! Add ...
A stunning-looking cocktail. Add the Bacardi, orange juice, pineapple juice, lemon juice and grenadine to a cocktail shaker with ice and pour in to a glass. Carefully float the Pernod on top, and serve with a straw. ...
A stunning-looking cocktail. Add the Bacardi, orange juice, pineapple juice, ...
This is a brilliant summer drink. It looks like mud but tastes like heaven! Add the Pernod and vodka to tall glass. Fill the glass with coke and plenty of ice. Stir and serve. ...
This is a brilliant summer drink. It looks like mud but tastes like heaven! Add ...
In a highball glass add the lemonade to three-quarters full, then add the Pernod and sambuca. Mix to make a murky black colour. Then layer the limoncello and the absinthe on top (in that order) and serve. ...
In a highball glass add the lemonade to three-quarters full, then add the ...
Rating: 1.23 / 5
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I need your help! I love working on Make me a cocktail, trying to create new functionality for users, to help them create great cocktails from limited budgets or hoards of spirits.
But it takes me hundreds of hours and literally thousands of pounds a year to sustain. Unfortuntely with the current upward trend I need your support to keep the site running.
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