In a lowball glass muddle the bitter and sugar then add the whiskey and stir to combine. Next take a chilled lowball glass and add the absinthe. Swirl the absinthe around the sides to coat the glass and discard any excess liquid. Pour in the liquid mixture and add a couple of ice cubes.Before serving it is recommended to wipe the rim of the glass with a lemon slice, which can then be dropped into ...

The Hot Toddy, with its warming blend of spices and sweet honey aroma, is the perfect comforter and will soothe any aches, pains or winter sniffles. Skewer the cloves into 2 thin lemon slices and add to a heat proof glass. Add the whiskey, lemon juice and honey. Top up with boiling water and garnish with a cinnamon stick. Give it a quick stir and serve immediately. ...

Choose whatever whisky takes your fancy, depending what type of whisky notes you're going for. Or go for what's at hand - whatever works. A classic combo, simply add the whisky into the bottom of a lowball glass with some ice cubes, then top up with the desired amount of coke. Classic and simple yet tasty! ...

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. ...

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. ...

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

Winner of the UK Drambuie Cocktail Competition 2010, created by Adam Elmegirab's. In his cocktail the bitter used was one of his own creation entitled Dr Adam Elmegirab's Boker's Bitters. Simply add all the ingredients into a mixing glass with ice. Stir for 10-15 secs and strain into a cocktail glass. The exact recipe for this drink used Noilly Prat Rogue, 10 year old ...

‘The Toronto Cocktail was first published as the Fernet Cocktail in 1922. Robert Vermeire’s Cocktails: How to Mix Them noted “this cocktail is much appreciated by the Canadians of Toronto”.’ Combine rye, Fernet, simple syrup, and bitters in a mixing glass and fill with cracked ice. Stir for 20 seconds and strain into chilled cocktail glass. Squeeze a piece of orange peel over the drink ...

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

With the white sambuca having a strong liquorice flavour, it takes over the whiskey flavour, the whiskey just adds a subtle back note to the shot. Pour the ingredients into a cocktail shaker with ice, shake then strain and pour. Enjoy! ...

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. ...

This is a twist on the traditional old fashioned Take 1 slice of orange and 1 Maraschino cherry in a large glass or tumbler with ice. Add 1 dash of Angastora bitters and 1 dash of Peychaud's bitters. (Not on the list but makes this drink!) Muddle together. Pour into a shaker, add, the Whiskey, and the Simple Syrup. Shake until frost starts to form. About 15 seconds. Place an orange slice and a ...

Stir all ingredients in a mixingglass with ice. Strain into chilled cocktail glass. ...

Mix the ingredients except the soda in mixing glass filled with ice cubes. Stir well and strain into a lowball glass. Top up with the soda as required. ...

Add all the ingredients into a cocktail shaker with ice. Strain into a ice filled rocks glass. ...

The Old Pal first appeared in the 1922 edition of Harry Craddock's "The Savoy Cocktail Book" a drinks compendium compiled by the head barkeep of The Savoy Bar in New York. Add all the ingredients into a mixing glass with ice. Stir until well combined then strain into a chilled cocktail glass.Garnish with a lemon twist. ...

Shake all ingredients except the lemonade 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 with ice and top up with the lemonade. ...

Muddle the raspberries in a cocktail shaker before adding the ingredients and shake with ice. Shake well for 10-15 seconds then strain into an ice filled old fashioned glass before topping up with soda water. ...

The method to this is important, as it is essential to the dilution and taste of the drink.First add two ice cubes to a glass and stir in half of the bourbon. Add the maple syrup and bitters and two more ice cubes. Stir some more before adding in two more ice cubes. Add the rest of the bourbon and stir so as to melt the ice. Add some fresh ice then serve. ...