Invented by Tom Price from the Goldfish, Kings Cross. Combine all ingredients into a shaker and shake hard. Fine strain into cocktail glass. ...

First you'll need to make a mincemeat syrup for use in the cocktail. Simply boil up 100g sugar with 50g mincemeat and 100ml of water. Bring to the boil before cooling and straining. This will make a fairly large batch that can be stored in the fridge for later use. Next take a cocktail glass and dampen the edges with the mincemeat syrup, before dipping in some mixed spice to ...

Add all the ingredients into a mixing glass with ice. Stir to combine then strain into a chilled cocktail glass. ...

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. ...

This is an adaption from Harry Craddocks original of equal measures of the scotch and vermouth, with 3 splashes of the benedictine. In Harry Craddocks book he writes "One of the very best Whisky Cocktails. A very fast mover on Saint Andrew's Day." Pour all ingredients into a shaker with ice. Shake well then strain into chilled cocktail glass. ...

Mix the ingredients directly in lowball glass filled with ice cubes. Stir and garnish with a twist of lemon, and a twist of orange peel. ...

Stir all the ingredients along with 15ml of water, in a mixing glass with ice. Strain into a chilled cocktail glass. ...

Crush the raspberries with the sugar syrup in the bottom of a cocktail shaker. Get the raspeberries into a pulp to release as much of the juice as possible. Add the vodka and martini and shaker with ice. Once shaken double strain into a highball glass with ice, and add the orange juice. Stir the cocktail to mix together the ingredients before topping up with cranberry juice. Don't ...

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

As with all chilled cocktail's, start by chilling a cocktail glass so its nice and cold when served. Whilst the glass is chilling shake together the gin and vermouth with 5-6 ice cubes before straining into the chilled glass. Classically, the Gibson is served with a picked onion garnish. ...

Mix the ingredients directly in lowball glass filled with ice cubes. Add Soda Water. Garnish with half orange slice and lemon peel. ...

Those that are looking for a more unusual and impressive drink will enjoy the Mon Fizz. Complete with an egg yolk chaser, this cocktail combines Gin, Vermouth, pistachio syrup and egg whites to create a delicious drink that looks as unique as it tastes. Watch JJ Goodman work his magic here: https://www.youtube.com/watch?v=jehDK1lGuGg Add 20ml Vermouth, 30ml Gin, 15ml Pistachio Syrup and 20ml lemon ...

Originally featured in Harry Craddocks famous 'The Savoy Cocktail Book' of 1930. A quote in the book says about this cocktail - although it may be more accurately referring to the picture in the book instead: "Peter, ninth Earl of Savoy, brought to England, as his wards, eighty-three of the most wealthy and beautiful girls in France. He then married them to the most powerful nobles in ...

Featured in Harry Craddocks 'The Savoy Cocktail Book' from 1930. 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 an olive or cherry. ...

Shake the spirits 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 and add a small touch of soda water. Don't go overboard on the soda water. ...

Shake all together with ice except the cherry then strain into a short stemmed glass and add a cocktail cherry. ...

Originally featured in Harry Craddocks famous 'The Savoy Cocktail Book' of 1930. A quote in the book says about this cocktail: "This is a delightful drink that has been known in the West Indies for countless years. It might be described as a West Indies 'Sundowner.'" Shake well in a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes ...

Or Milano-Torino how the Italians prefer to call it is simplicity at its finest. This cocktail catches the spirit of Northern Italy with a zesty hint from the South ... In a tulip glass throw some ice. Add one part Campari (the Mi for Milano) and one part Cinzano (Italian/Red vermouth form Torino - the To). Garnish with and orange peel. ...

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. ...

Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled cocktail glass. Garnish with lemon peel and, or, maraschino cherry. ...