Add all ingredients to a cocktail shaker with ice and shake well. Strain into a highball glass with ice cubes. Garnish with a pineapple wedge and a maraschino cherry before serving. ...
Add all ingredients to a cocktail shaker with ice and shake well. Strain into a ...
Rim the edge of a cocktail glass with salt by coating the edge with lime juice and dipping into the salt. Add the other ingredients to a cocktail shaker with a few cubes of ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into a cocktail glass and serve. ...
Rim the edge of a cocktail glass with salt by coating the edge with lime juice ...
First seen in Hugo Ensslins 1915 book "Recipes for Mixed Drinks", this classic cocktail can now be seen the world over. Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds. Strain into a chilled cocktail glass. Garnish with nutmeg and serve. ...
First seen in Hugo Ensslins 1915 book "Recipes for Mixed Drinks", this classic ...
The drink was invented and named by fictional secret agent James Bond in the 1953 novel Casino Royale. "A dry martini," [Bond] said. "One. In a deep champagne goblet.""Oui, monsieur.""Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?" Add all ingredients to a cocktail ...
The drink was invented and named by fictional secret agent James Bond in the ...
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 chilled cocktail glass and serve. ...
A simple to make classic - the Sidecar. Add all the ingredients into a cocktail ...
In the bottom of a lowball glass, muddle the mint leaves to release the oils from the leaves, with the sugar and two teaspoons of water. Add the bourbon and fill the glass with crushed ice. Stir the drink and garnish with a sprig of mint, and serve. ...
In the bottom of a lowball glass, muddle the mint leaves to release the oils ...
In a lowball glass with ice add the vodka and coffee liqueur. Give the mixture a stir to combine the ingredients before floating the cream on top. Stir slowly and serve. ...
In a lowball glass with ice add the vodka and coffee liqueur. Give the mixture ...
Add all the ingredients to a cocktail shaker with ice and shake well. Strain into a chilled cocktail glass. Garnish with a maraschino cherry and serve. ...
Add all the ingredients to a cocktail shaker with ice and shake well. Strain ...
The classic Mojito loved the world over. In the bottom of a highball glass, muddle the mint leaves with the sugar and lime juice to release the oils from the mint leaves. Next add a splash of soda water and fill up the glass with crushed ice. Add the rum, top up with the soda water and give it a stir. Garnish with a sprig of mint and a slice of lime and serve. ...
The classic Mojito loved the world over. In the bottom of a highball glass, ...
In a cocktail glass muddle the ten raspberries with the sugar syrup until you've got a nice pulp. Add in the vodka and Chambord and shake with ice in a cocktail shaker. Strain into a Martini glass and garnish with a couple of raspberries on a stick before serving. ...
In a cocktail glass muddle the ten raspberries with the sugar syrup until ...
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. Garnish with a cherry and some flowers and serve. ...
Devised by Walter Rolando Davaldos Cardenas from Peru, this cocktail not only ...
Layer the ingredients in the shot glass. Starting by pouring in the heaviest first, the coffee liqueur. Follow with the Baileys, pouring carefully so the layers do not mix. Finally float the Grand Marnier on top then serve. ...
Layer the ingredients in the shot glass. Starting by pouring in the heaviest ...
Add all the ingredients into a cocktail shaker with ice. Shake well and strain into a cocktail glass. Add olives on a cocktail stick as a garnish and serve. ...
Add all the ingredients into a cocktail shaker with ice. Shake well and strain ...
Half fill a highball glass with ice cubes and pour in the tequila. Top up with orange juice and give the cocktail a stir. Once mixed pour in the grenadine, which should sink to the bottom, colouring the rest of the drink on its way down. Garnish with an orange slice and serve. ...
Half fill a highball glass with ice cubes and pour in the tequila. Top up with ...
The Black Russian first appeared in 1949 and is ascribed to Gustave Tops, a Belgian barman, who created it at the Hotel Metropole in Brussels in honour of Perle Mesta, then United States Ambassador to Luxembourg. Simple - yet a classic. Pour the ingredients directly into a lowball glass with ice. Stir and serve. ...
The Black Russian first appeared in 1949 and is ascribed to Gustave Tops, a ...
Invented by Tom Wood from Hugo’s Bar Pizza. Add all the ingredients including the egg white to shaker with ice and shake until the outside of the shaker becomes frosted. Strain over ice into a rocks glass. Garnish with an orange twist and a cherry and serve. ...
Invented by Tom Wood from Hugo’s Bar Pizza. Add all the ingredients including ...
Created by Danielle Tatarin of The Designer Cocktail Company, and featured in British Columbia 'Taste' magazine in an article for signature wedding cocktails. Pour all ingredients into a cocktail shaker with ice. Shake well then strain into a chilled cocktail glass. Garnish with a pear fan and serve. ...
Created by Danielle Tatarin of The Designer Cocktail Company, and featured in ...
Rating: 4.87 / 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.
If you find any joy, use or help in it, please consider a modest donation - however much you can afford when it comes from the heart, it's the kind of gesture that makes me warm with appreciation.
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♥♥ $5
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