The mimosa recipe is believed to have been invented at the Hôtel Ritz Paris by Frank Meier around 1925. Add orange juice to the bottom of a champagne flute before topping up with chilled Prosecco. Garnish with an orange peel twist and serve. ...
The mimosa recipe is believed to have been invented at the Hôtel Ritz Paris by ...
Invented at Harry's Bar in Venice during the 1930's, this cocktail was originally made using sparkling Italian white wine, and in many parts of Italy it still is made that way. Popular tradition however has switched the wine for champagne. A simple classic. Add the peach juice into a mixing glass and add the Prosecco. Stir gently. Pour into a champagne flute and serve. ...
Invented at Harry's Bar in Venice during the 1930's, this cocktail was ...
Created by The Cocktail Lovers when approached by Tesco to create a Christmas cocktail for a new mixing hamper, this great mulled wine-orientated cocktail is a must for Christmas time. First make the spiced syrup. Split the vanilla pod and grate the half nutmeg, and add them both along with the other spices to 50ml of warm water, stirring occasionally for 3-4 minutes to infuse all the flavours. ...
Created by The Cocktail Lovers when approached by Tesco to create a Christmas ...
This recipe was first seen in 'Taste Magazine', published by BC Liquors. First make the caramel-infused vodka. Boil water and place a can of condensed milk into it. Boil for three hours, adding water as necessary, until caramelised. Set aside half a bottle of vodka and add half of the can of caramel to the remaining vodka. Top the infused vodka with reserved pure vodka and store for three days in ...
This recipe was first seen in 'Taste Magazine', published by BC Liquors. First ...
In a highball glass with ice add the Prosecco, then the dash of soda water, then top with the orange liqueur (traditionally Aperol) before serving. ...
In a highball glass with ice add the Prosecco, then the dash of soda water, ...
Take the rosemary sprig, and holding it in your hand clap sharply to bruise the rosemary before dropping into the cocktail glass. Next slowly pour the sloe gin and cherry brandy into the glass before topping up with Prosecco. Give it a quick stir and serve. ...
Take the rosemary sprig, and holding it in your hand clap sharply to bruise the ...
In a lowball glass with ice, build the two alcoholic ingredients. Give it a stir before topping up with a splash of soda water. Garnish with a half orange slice and serve. ...
In a lowball glass with ice, build the two alcoholic ingredients. Give it a ...
Add all the ingredients to a cocktail shaker with ice and shake well. Strain into a chilled martini glass. Add a lemon twist as a garnish and serve. ...
Add all the ingredients to a cocktail shaker with ice and shake well. Strain ...
Pour all ingredients except the Prosecco into a shaker with ice. Shake well then strain into chilled cocktail glass, before topping up with the Prosecco and serving. ...
Pour all ingredients except the Prosecco into a shaker with ice. Shake well ...
A modern classic invented by Douglas Ankrah of LAB bar. The sweet vanilla notes are balanced beautifully with the sharp passion fruit. Adopted the world over and now a staple on many cocktail menus. Add all ingredients except the prosecco to a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into a chilled cocktail glass. Garnish the ...
A modern classic invented by Douglas Ankrah of LAB bar. The sweet vanilla notes ...
Take the juice of half a lemon, the gingerbread syrup and Frangelico and shake well in a cocktail shaker with ice. Strain into a champagne flute before topping up with the Prosecco and serving. ...
Take the juice of half a lemon, the gingerbread syrup and Frangelico and shake ...
Simple to make, fresh tangy ingredients, combined to make a delicious cocktail. Simple stir together the Prosecco and limoncello in a pitcher with ice. Add some frozen raspberries and a sprig of fresh mint to the glass before serving. ...
Simple to make, fresh tangy ingredients, combined to make a delicious cocktail. ...
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. ~ Jeff Grdinich, 2008 Add the Aperol, sherry and two dashes of bitters into a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into a chilled champagne flute and top up with the Prosecco. Garnish with a ...
The name of the cocktail is a tribute to Joe Fee (of Fee Brothers’ Syrup) who ...
Simple, elegant, tasty! In a wine glass with ice, add the Chambord then white wine before finally topping up with soda water. Give it a quick stir and serve. ...
Simple, elegant, tasty! In a wine glass with ice, add the Chambord then white ...
A little bit of preparation in making the cider honey syrup goes a long way in this delicious winter spiced cocktail. First you need to make the cider honey syrup. In a small saucepan simple gently heat through the honey, ginger, cinnamon, cloves and orange juice until it starts to bubble. Remove from the heat and let it cool. Once cooled, add one and a half tablespoons of cider honey ...
A little bit of preparation in making the cider honey syrup goes a long way in ...
This fruity Prosecco-based cocktail makes a great zingy alternative to Buck’s Fizz on the morning of Christmas Day! Squeeze all the fresh fruit juices and cordial into a cocktail shaker with ice. Don't shake too hard. Strain into a chilled martini glass, top up with the prosecco and serve. ...
This fruity Prosecco-based cocktail makes a great zingy alternative to Buck’s ...
Slice the lemons and grapefruit thinly and then place in a pitcher or punch bowl and stir in all of the other ingredients except the wine. Chill for at least four hours and then add the wine and garnish with mint sprigs right before serving. ...
Slice the lemons and grapefruit thinly and then place in a pitcher or punch ...
Add all ingredients to a cocktail shaker with ice and shake well. Double strain into a chilled martini glass. Garnish with a sprinkle of digestive biscuit and half a lemon, and serve. ...
Add all ingredients to a cocktail shaker with ice and shake well. Double strain ...
Rating: 2.89 / 5
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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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