Combine all the ingredients in a blender with crushed ice until smooth. Serve into a cocktail glass. ...

Get a suitable saucepan and add the 151 Proof Rum, dark rum, sugar syrup, and the three juices. Heat up slowly, ensuring the sugar has dissolved and flavours bought together before serving. Simply pour into an Irish coffee glass and let the warm notes slide down. ...

Add all the ingredients into a blender with crushed ice. Blend slowly until all ingredients are smooth. This classic cocktail is sometimes served in a highball glass, but a classic Amaretto Cruise its served is a coupette or martini glass. ...

A nice winter spiced take on the classic French 75. Shake all the ingredients except the champagne in a cocktail shaker with ice. Strain into a champagne flute before topping up with champagne. Garnish with an orange twist and serve - delicious. ...

Stir all the ingredients together in a mixing glass with ice. Strain into a chilled cocktail glass. ...

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. ...

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. ...

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. ...

Shake all the ingredients except the soda water in a cocktail shaker with ice. It goes without saying that its the egg white you want, not the egg yolk. Shake well until the outside of the shaker becomes frosted. Strain into a highball glass with a couple of ice cubes. Top up with carbonated soda water. ...

In an old fashioned glass pour the rum and sugar syrup in. Next squeeze the lime slice into the drink, using your for finger and thumb - thus releasing not only the juice, but also the oil from the skin. Add a couple of ice cubes, stir and serve. ...

Shake all the ingredients except the grenadine in a cocktail shaker with ice. Strain into a highball glass with ice then pour the grenadine through the drink. It should settle at the bottom. ...

Blend all the ingredients together with crushed ice until a slushy consistency. Pour into a hurricane glass. ...

Pour all ingredients, along with 3oz of water into a shaker with ice. Shake well then strain into chilled cocktail glass. ...

Lightly muddle the mint leaves in the base of a lowball glass, before adding the other ingredients. Half fill the glass with crushed ice before stirring to combine and cool. Fill the glass with some more crushed ice, stir and swizzle again before serving. ...

The Zombie is an exceptionally strong cocktail made of fruit juices and rum, so named for its perceived effects on the drinker. Put everything into a blender, saving ice for last. Blend at high speed for no more than 5 seconds. Pour into a chimney glass. Add ice to fill. Garnish with a mint sprig. ...

Blend one small ripe mango with the rest of the ingredients until smooth. Serve in a highball glass with crushed ice and garnish with a host of fruit slices and leaves. ...

In a blender add the ingredients with around 12oz of crushed ice. Pour the mixture into a long glass with ice. Garnish with a banana chunk and serve. ...

Created by Joaquin Simo of Death & Company in NYC. 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. ...

That's a tasty layered shooter that underlines the STROH 80's spiced, overproof rum character. Of course the shooter can be made non-Stroh themed by replacing the rum with another high proof rum (Bacardi 151, etc.), or entirely Stroh themed by involving the Stroh Cream liqueur, the Stroh jagertee and the already mentioned Stroh 80. As you can see this one shooter with many faces. ...