Invented by Justin Taylor, who currently works at Yew Seafood & Bar in Vancouver. Stir all the ingredients in a mixing glass wiht ice. Strain into 2 chilled cocktail glasses and serve. ...

Invented by Evelyn Chick, of Vancouver. Pour all ingredients into a shaker with ice. Shake well and strain into a rocks glass with large ice cubes. Garnish with a large orange 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. ...

Shake all the ingredients, except the sherry, with ice and strain into ice-filled highball glass. Float the sherry on top of the drink, garnish with an orange wheel and serve. ...

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

Place the sherry, orange slice, and sugar into a cocktail shaker filled with crushed ice. Shake vigorously and pour unstrained into a tall glass. Garnish with a pile of fresh raspberries and serve. ...

Originally featured in Harry Craddocks famous 'The Savoy Cocktail Book' of 1930. A quote in the book says about this cocktail: "This will made you gyre and gimble in the wabe until brillig all right, all right." Add the ingredients into a mixing glass with ice. Stir well and strain into a cocktail glass. Garnish with a lemon peel. ...

Add all the ingredients into a mixing glass with ice. Stir to serve and cool before straining into a chilled cocktail glass. Twist a lemon peel over the drink to release its flavour before serving with an olive to garnish. ...

Pour all ingredients into a shaker with ice. Shake well then strain into chilled highball glass with ice. Top up with soda water as required. ...

Devised by Jeff Grdinich in 2008, the name of the cocktail is a tribute to Joe Fee (of Fee Brothers Syrup) who has been known to tip his hat when greeting people. Shake the Aperol, sherry and 2 dashes of the bitters 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 Prosecco. Garnish with a ...

Created by Zdenek Kastanek One by one, pour each of the ingredients through a strainer into the glass. Stir in a spoonful of crushed ice to dilute and then top up the glass with more crushed ice. Garnish with mint leaves and a slice of lemon. ...

Add all ingredients into a cocktail shaker with ice. Shake well for 10-15 secs. Strain into lowball glass with ice and add a few drops of lemon. ...

Add 1 shot Red Vermouth, 2 shots sweet sherry and a dash of Orange Bitters into a cocktail shaker. Shake well and strain into a highball glass with ice. ...

This drink was created by Trinh Quan Huy-Philip, Vietnam Mixxit Master 2011 & Swizzle Master 2015 Inspired by a lady that I've first met in my life and she is the person who opened another door for me into the world of Sherry. I don't even know what should I think of her but why do I feel like I lost something that I never had? More than I can say...I just wanna ...

Chubby Honey is the perfect way to end a holiday meal, as it is a liquefied dessert with bold complex flavors of Brandy and dry notes of Amontillado. To top it off, the glass is bear hugged by a festive hand-knitted “ugly” sweater. This cocktail is perfect to make for friends and family or a special “honey” during this magical time. In a mixer on low speed, beat eggs until smooth. Slowly ...

Pour the archers, baileys and sherry into a shot glass, and drizzle with grenadine. ...

Shake well together with ice and strain into chilled cocktail glass. ...

In a cocktail glass, pour 2cl of Cointreau, 1cl of gin, 1cl of sherry sweet and a dash of grenadine, then stir. ...