Shake all the ingredients except the soda water and cherry brandy in a cocktail shaker with ice. Strain into a highball glass with ice cubes then top up with the soda water. Finally float the cherry brandy on top and garnish with a lemon slice and maraschino cherry. ...

Invented by Tom Wood from Hugos Bar Pizza Add all the ingredients with 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 ...

Add all the ingredients directly into a lowball glass with ice. Stir and serve. ...

Winner of the 2013 Tales of the Cocktail Official Cocktail Competition, invented by Jacob Grier from Portland. Combine the Martin Miller’s Gin, Green Chartreuse, lemon juice, and beer in an ice-filled highball glass. Drop a squeezed half-lemon into the drink. Gently stir. ...

Add all the ingredients into a cocktail shaker with ice. Shake until the outside of the shaker becomes frosted then strain into a chilled martini glass. ...

Shake the cachaca, campari and orange juice in a cocktail shaker with ice. Strain into a highball glass with ice and top up with red bull. ...

A variation on the classic Irish Coffee, this Galliano variation is an excellent way to start the day. Try it without the traditional cream! Pour the galliano followed by the coffee into an irish coffee glass. Add a teaspoon or two of sugar (to taste) before adding in a splash of lemon juice. Stir and serve. ...

The simple classic Pimms cocktail. Simply half fill a jug with ice with the Pimms, then top up with lemonade. Everyone has their favourite fruits to stick into the cocktail, but the classic ingredients are mint, strawberries and cucumber. Stir and serve. A great classic drink for a nice summer's day. ...

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 highball glass. Garnish with a couple of slices of orange and serve. ...

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. ...

Invented by Justin Taylor, who currently works at Yew Seafood & Bar in Vancouver. Dry shake (without ice) all the ingredients except the Peychauds bitters in a cocktail shaker. Add some ice then shake hard again. Fine strain into a cocktail glass then add a few drops of the bitters onto the top. To be fancy, use a cocktail stick to form a fancy design with the bitters. ...

Mix the ingredients directly in lowball glass filled with ice cubes. Stir and serve. ...

Pour all ingredients into lowball glass with ice and stir. ...

The Six Cylinder cocktail won first prize in the Paris Cocktail Championship, held at the Claridge (Paris) on December 2nd, 1928. It was created by Raymond Latour. Stir over ice before straining into a chilled cocktail glass. Garnish with a lemon twist. ...

In the glass add the bitters, whiskey and ice. Top with the champagne and stir. Garnish with some maraschino cherries and an orange slice, before layering the Pernod on top. ...

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. ...

Add all the ingredients into a mixing glass with ice. Stir then strain into a coupette glass. Garnish with a twist of orange peel. ...

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. ...

Created at LAB bar, London, in 2005, by Gregor de Gruyther Add all the ingredients into a cocktail shaker with ice. Shake and strain into a chilled cocktail glass. Serve with a lime wedge on the rim. ...