200 Cocktails (All Colour Cookbook) - Hamlyn Cookbooks
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Copyright
An Hachette UK Company
www.hachette.co.uk
First published in Great Britain in2008 by Hamlyn,
a division of Octopus PublishingGroup Ltd
Endeavour House, 189 Shaftesbury
Avenue, London, WC2H 8JYwww.octopusbooks.co.uk
This eBook first published in 2010
http://www.hachette.co.uk/http://www.octopusbooks.co.uk/http://www.hachette.co.uk/8/12/2019 200 Cocktails (All Colour Cookbook) - Hamlyn Cookbooks
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by Octopus Publishing Group Ltd.
Copyright Octopus PublishingGroup Ltd 2008
Some of the recipes in this book
have previously appeared in otherbooks published by Hamlyn.
All rights reserved. No part of thiswork may be reproduced or utilized
in any form or by any means,electronic or mechanical, including
photocopying, recording or by anyinformation storage and retrieval
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system, without the prior written
permission of the publisher.
ISBN: 9780600623083
3 4 5 67 8 9 10
This eBook produced by Textech
The measure that has been used inthe recipes is based on a bar jigger,
which is 25 ml (1 fl oz). If
preferred, a different volume can be
used, providing the proportions are
kept constant within a drink andsuitable adjustments are made to
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This book includes recipes made
with nuts and nut derivatives. It is
advisable for those with known
allergic reactions to nuts and nut
derivatives to avoid these recipes.It is also prudent to check the labels
of pre-prepared ingredients for thepossible inclusion of nut
derivatives.The UK Health Department
recommends that men do notregularly exceed 34 units a day
and women 23 units a day a unit
being defined as 10 ml of pure
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alcohol, the equivalent of a single
measure (25 ml) of spirits. Those
who regularly drink more than this
run an increasingly significant risk
of illness and death from a numberof conditions. In addition, women
who are pregnant or trying toconceive should avoid drinking
alcohol.
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Contents
Copyright
introductionfabulously fruity
cool and refreshing
sparkling gems
tangy tongue teasers
winter warmers
rich and creamy
sensational shots
i d
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index
acknowledgements
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i d i
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introduction
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Wh t i kt il?
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Whats in a cocktail?
The word cocktail conjures up all
sorts of images, mainly associatedwith celebrations, entertaining and
enjoyment. A cocktail is essentiallya mixed drink with a spirit base
(usually gin, vodka, whisky, rum ortequila) that is combined with tonic,
uice or another non-alcoholic
mixer. Often a third ingredient isadded, a flavouring to complement
the spirit and add a distinctiveflavour. This can be anything from a
sugar cube to Angostura bitters
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sugar cube to Angostura bitters.
From humble beginnings
There are several theories about the
origins of the cocktail, some more
credible than others. It has been
suggested that the name wasadapted from the French word
coquetier, meaning egg cup, inwhich the first cocktail the
Sazerac was originally served.
Its also been said that the word
came from a tavern in New York
where the innkeepers daughtermade a drink for her intended on his
return from a sailing expedition He
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return from a sailing expedition. He
brought back a fighting cockerel,
and the daughter used its tail
feathers to decorate his drink. But
many think that the cocktail cameinto being in the United States the
1920s, during Prohibition. Thebanning of alcohol forced people to
seek out interesting ways of
flavouring the infamous bathtub gin
and other bootleg liquors.
Choosing glasses
There are thousands of differentcocktails, but they all fall into one
of three categories: long short or
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of three categories: long, short or
shot. Long drinks generally have
more mixer than alcohol and areoften served with ice and a straw.
The terms straight up and on therocks are synonymous with the
short drink, which tends to be moreabout the spirit, which is often
combined with a single mixer, at
most. Finally, there is the shot.
These miniature cocktails are made
up mainly from spirits and liqueursand are designed to give a quick hit
of alcohol. Cocktail glasses aretailored to the type of drinks they
will contain
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will contain.
Champagne flute
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Martini glass
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Martini glass
A martini glass, also known as a
cocktail glass, is designed so that
your hand cant warm the glass,
making sure that the cocktail isserved completely chilled.
Margarita or coupette glass
When this type of glass is used for aMargarita, the rim is dipped in salt.
These glasses are used for daiquiris
and other fruit-based cocktails.
Highball glassA highball glass is suitable for any
long cocktail, from the Cuba Libre
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o g coc ta , o t e Cuba b e
(seepage 78) to Long Island Iced
Tea (seepage 92).
Old-fashioned glassAlso known as a rocks glass, the
old-fashioned glass is great for anydrink thats served on the rocks or
straight up. Its also good for
muddled drinks.
Shot glassShot glasses are often found in two
sizes for a single or doublemeasure. They are ideal for a single
mouthful, which can range from a
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, g
Tequila Shot (seepage 230) to the
more decadent layered B-52 (seepage 224).
Balloon glass
These glasses are usually used forfine spirits, whose aroma is as
important as the taste. The glass can
be warmed to encourage the release
of the aroma.
Hurricane glass
This type of glass is mostly found inbeach bars, where it is used to
serve creamy, rum-based drinks.
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y,
Boston glass
Often used by bartenders for mixing
cocktails, the Boston glass is alsogood for fruity drinks.
Toddy glass
A toddy glass is generally used for
a hot drink, such as Irish Coffee.
Setting up the bar
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Setting up the bar
Useful equipment
There are a few tools that are worth
investing in if you are planning to
make cocktails.
ShakerThe Boston shaker is the most
simple option, but it needs to beused in conjunction with a
hawthorne strainer. Alternatively
you could choose a shaker with a
built-in strainer.
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Mixing glassA mixing glass is used for those
drinks that require only a gentlestirring before they are poured or
strained.
Food processor
A food processor or blender is
useful for making frozen cocktails
and smoothies.
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Hawthorne strainer
This type of strainer is often used in
conjunction with a Boston shaker,but a tea strainer will also work
well.
Muddling stick
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Similar to a pestle, which will
work just as well, a muddling stick,
or muddler, is used to crush fruit or
herbs in a glass or shaker for drinkslike the Mojito (seepage 76).
Bar spoon
Similar to a teaspoon but with along handle, a bar spoon is used for
stirring, layering and muddling
drinks.
Measure or jiggerSingle and double measures are
available and are essential when
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you are mixing ingredients so that
the proportions are always thesame. One measure is 25 ml or 1 fl
oz.
Bottle openerSome bottle openers have two
attachments, one for metal-topped
bottles and a corkscrew for wine
bottles.
Pourers
A pourer is inserted into the top of aspirit bottle to enable the spirit to
flow in a controlled manner.
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The spirits and their partnersEach spirit has a natural affinity
with certain flavours, and it is fromthese complementary relationships
that cocktails are born.
BrandyMuch brandy is distilled from
grapes, but there are some varieties
that use other fruits as their base.
Serve brandy with fruit and fruit
uices, but dont use the finestbrandies for mixed drinks.
Gin
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A clear grain spirit infused with
uniper berries, gin was first
produced in Holland over 400 years
ago. Serve it with citrus fruits, freshberries and tonic water.
Rum
This Caribbean staple, which datesback to the 17th century, is made
from sugar cane eft over after sugar
production. Serve rum with any ofthe exotic fruits, cream or cola.
Tequila
Mexicos best-known spirit is made
f h bl l d i
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from the blue agave plant, and its
origins can be traced back to theAztecs. It was traditionally served
by itself as a Tequila Slammer (seepage 216), but also works well wit
citrus and sour fruits as well asginger and tomato.
Vodka
Vodka is distilled from grain and is
relatively free from natural flavour.There is fierce debate as to its
origins, with both the Poles and theRussians claiming to have invented
the drink. With its neutral character,
i i i fi i l i bl i h h
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it is infinitely mixable with a huge
range of flavours. Serve it withcranberry, tomato or citrus juices,
or for a classic drink simply addtonic water.
Whisky
The origins of whisky are hotly
debated, with both Scotland and
Ireland staking a claim to having
developed it. Modern whiskieshave a much smoother taste and
texture, and there are two maintypes: blended and unblended.
Serve it with water, soda water,
l i l
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cola or ginger ale.
Sugar syrup
This is used as a sweetener in lotsof cocktails. It blends into a cold
drink more quickly than sugar andadds body. You can buy this in
bottles, but its very easy to makeyour own. Simply bring equal
quantities of caster sugar and water
to the boil in a small saucepan,
stirring continuously, then boil for
12 minutes without stirring. Sugarsyrup can be kept in a sterilised
bottle in the refrigerator for up to 2
th
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months.
Perfecting your technique
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With just a few basic techniques,
your bartending skills will becomplete. Follow the step-by-step
instructions to hone your craft andmix perfect cocktails.
Blending
Frozen cocktails and smoothies are
blended with ice in a blender until
they are of a smooth consistency. A
frozen Daiquiri or Margarita is
made using a virtually identical
recipe to the nfro en ersions b t
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recipe to the unfrozen versions but
with a scoop of crushed ice addedto the blender before blending on
high speed. Be careful not to addtoo much ice to the recipe as this
will dilute the cocktail. Its best toadd a little at a time.
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Muddling
Muddling is a technique that is used
to bring out the flavours of herbs
and fruit using a blunt tool called a
muddler, and the best-known
muddled drink is the Mojito (see
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muddled drink is the Mojito (see
page 76).1 Add mint leaves to a highball
glass. Add some sugar syrup andsome lime wedges.
2 Hold the glass firmly and use amuddler or pestle to press down.
Twist and press to release the
flavours.
3 Continue this for about 30
seconds, then top up the glass withcrushed ice and add the remaining
ingredients.
Shaking
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The best-known cocktail techniqueand probably the one that you use
most often, so its important to get
right. Shaking is used to mixingredients quickly and thoroughly,
and to chill the drink beforeserving.
1 Half-fill a cocktail shaker withice cubes, or cracked or crushed
ice.
2 If the recipe calls for a chilled
glass add a few ice cubes and some
cold water to the glass, swirl itaround and discard.
3 Add the recipe ingredients to the
shaker and shake until a frost forms
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shaker and shake until a frost forms
on the outside. Use both hands, oneat each end, so that it doesnt slip.
4 Strain the cocktail into the glassand serve.
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Building
This is a straightforward technique
that involves nothing more than
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that involves nothing more than
putting the ingredients together inthe correct order.
1 Have all the ingredients for thecocktail to hand. Chill the glass, if
required.2 Add each ingredient in recipe
order, making sure that all measures
are exact.
Double-strainingWhen you want to prevent all traces
of pured fruit and ice fragmentsfrom entering the glass, use a shaker
with a built-in strainer in
conjunction with a hawthorne
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conjunction with a hawthorne
strainer. Alternatively, strainthrough a fine strainer.
Layering
A number of spirits can be servedlayered on top of each other, and
because some spirits are lighterthan others they will float on top of
your cocktail.
1 Pour the first ingredient into a
glass, taking care that it does not
touch the sides.2 Position a bar spoon in the centre
of the glass, rounded part down and
facing you. Rest the spoon against
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facing you. Rest the spoon against
the side of the glass as your pour thesecond ingredient down the spoon.
It should float on top of the firstliquid, creating a separate layer.
3 Repeat with the third ingredient,then carefully remove the spoon.
Stirring
A cocktail is prepared by stirring
when the ingredients need to bemixed and chilled but its important
to maintain the clarity. This ensuresthat there is no fragmented ice or air
bubbles throughout the drink. Some
stirred cocktails will require the
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stirred cocktails will require the
ingredients to be prepared in amixing glass, then strained into the
serving glass with a fine strainer.1 Add the ingredients to a glass in
the order stated in the recipe.2 Use a bar spoon to stir the drink,
lightly or vigorously, as described
in the recipe.3 Finish the drink with any
decoration and serve.
The finishing touches
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Some cocktails are decorated for
decorations sake, but in others thedecoration is a vital part of the
flavour the green olive in a DryMartini, for example. Decorations
can range from a simple twist of
lemon to a complicated assemblage
of fruit on a cocktail stick. The
possibilities are almost endless,ranging from celery sticks, slices of
cucumber, cracked pepper andcherry tomatoes to prawns and even
quails eggs.
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WedgesCitrus fruits work well as wedges.
The wedge can be squeezed into thedrink then dropped in or served on
the rim of the glass. Simply slide asharp knife through the flesh so that
you can balance it on the rim.
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Slices
Any round fruit, such as kiwifruit,limes, lemons, oranges and apples,
can be cut into cross-sections tocreate a slice. You can either place
the slice on the rim of the glass or
float it on the surface of the drink.
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Use your imagination and take yourinspiration from the flavours in the
cocktail.
TwistsCitrus twists not only look good but
also impart flavour to the cocktail.Pare a strip of rind from the fruit
and remove all signs of pith. Twist
the rind over the surface of the drinto release the oils, then drop it into
the drink. Flaming the rind beforetwisting it releases even more
flavour.
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SpiralsCitrus spirals look great when they
are draped over the side of thedrink or dropped into it. Use a
cannelle knife to cut a long, thinstrip of rind from the fruit and wind
it around a cylinder, such as a barspoon, straw or swizzle stick, to
create a spiral. Hold it for a few
seconds to allow it to set intoshape.
Fruit kebabs
Miniature kebabs can be balanced
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Miniature kebabs can be balanced
on top of drinks or placed in them.
Try a combination of berries in
descending order of size, such as astrawberry, blackberry, raspberry
and blueberry, or use fruit ofmatching colours. Another option is
to pick out fruits that feature in theflavouring of the cocktail. Simply
thread them on to a cocktail stick.
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Herbs
Sprigs of herbs make attractive and
fragrant decorations. They can be
used to decorate the glass or used in
the drink, as in the Virginia Mint
Julep (seepage 88).
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ovelty decorations
There are a number of noveltydecorations that are not as popular
as they once were, but can still lookgreat with the right cocktail,
especially when served at a themedparty. Paper umbrellas, plastic
monkeys and even sparklers are just
a few of the options available toliven up your drinks.
Frosting
Although it is not strictly a
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Although it is not strictly a
decoration, frosting a glass does
add a very professional finishing
touch to a drink. Frosting can addflavour, as in the salt used for the
Margarita (seepage 138), or it canbe just visual, as with some sugar
frostings.To add a frosting, dip the rim of
the glass in a saucer of lime or
lemon juice or water. Spread thesugar or salt on a small plate and
place the rim of the glass in thefrosting. Twist to give an even
coating and use a lime or lemon
wedge to clean off any excess
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frosting from inside of the glass topreventing it contaminating the
cocktail. If you want to be sure thatthe frosting will stay in place, use
egg white in place of the citrus juice
to stick the sugar or salt to the glass.
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fabulously
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fruity
sea breeze
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makes 2
glasses 2 highball glassesequipment straws
ice cubes
2 measures vodka
4 measures cranberry juice
2 measures grapefruit juice
lime wedges, to decorate
Fill2 highball glasses with ice
cubes, pour over the vodka,
cranberry juice and grapefruit juice
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and stir well.
Decoratewith lime wedges and
serve.
For a Bay Breeze, a sweeter drink,
replace the grapefruit juice with
pineapple juice, which contrasts
well with the slightly bitter taste ofthe cranberry juice.
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storm at sea
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makes 2
glasses 2 old-fashioned glassesequipment cocktail shaker,
strainer
4 measures cranberry juice
2 measures pineapple juice
4 teaspoons elderflower cordial
1620 ice cubes3 measures Blavod vodka
Putthe cranberry juice, pineapple
uice and elderflower cordial into a
kt il h k ith h lf th i
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cocktail shaker with half the icecubes and shake to mix, then strain
into old-fashioned glasses over theremaining ice cubes.
Addthe vodka slowly, which willseparate briefly, and serve
immediately.For a Cape Codder, to serve 1, a
longer, more refreshing drink,squeeze 6 lime wedges into a
highball glass full of ice, add 2measures of vodka and top up with
cranberry juice.
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sex on the beach
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makes 2
glasses 2 highball glassesequipment cocktail shaker,
strainer
ice cubes
2 measures vodka
2 measures peach schnapps
2 measures cranberry juice2 measures orange juice
2 measures pineapple juice
(optional)
lemon and lime wedges, to
decorate
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decorate
Put810 ice cubes into a cocktail
shaker and add the vodka, schnapps,
cranberry juice, orange juice andpineapple juice (if used). Shake
well.
Put34 ice cubes into each
highball glass, strain over thecocktail and decorate with the
lemon and lime wedges.
For Sex in the Dunes, a shorter
drink with more of a kick, replace
the cranberry juice and orange juice
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the cranberry juice and orange juicewith 1 measure of Chambord, shake
well and decorate each glass withpineapple chunks.
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marguerite
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makes 2
glasses 2 old-fashioned glassesequipment cocktail shaker,
strainer
ice cubes, plus cracked ice to
serve
6 measures vodka
juice of 2 lemonsjuice of 1 orange
raspberry syrup, maraschino
liqueur or grenadine, to taste
P t 8 10 i b i t kt il
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Put810 ice cubes into a cocktail
shaker. Pour the vodka, fruit juices
and raspberry syrup, maraschino
liqueur or grenadine over the ice.
Shake until a frost forms on theoutside of the shaker.
Straininto 2 old-fashioned glasses
filled with cracked ice.
For a Screwdriver, one of the
classic cocktails, use 1 measure of
vodka to 2 measures fresh orange
uice and serve over ice.
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rising sun
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makes 2
glasses 2 old-fashioned glassesequipment cocktail shaker,
strainer
ice cubes
4 measures vodka
4 teaspoons passion fruit syrup
6 measures grapefruit juiceruby grapefruit slices, to decorate
Half-filla cocktail shaker with icecubes and put 68 ice cubes into
each old-fashioned glass.
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g
Addall the remaining ingredients to
the shaker and shake until a frostforms on the outside of the shaker.
Strain over the ice in the glasses,decorate each with a ruby grapefruit
slice and serve.For a Harvey Wallbanger, a 60s
cocktail inspired by theScrewdriver, float a teaspoon of
Galliano, the Italian herb-flavoured
liqueur, over a mixture of 1 measure
of vodka and 3 measures of orangeuice and plenty of ice.
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green island fragrance
k 2
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makes 2
glasses 2 highball glassesequipment cocktail shaker,
strainer, straws
3 measures vodka
1 measure Midori
2 measures lemon juice
2 measures pineapple juice2 dashes sugar syrup
ice cubes, plus crushed ice to serve
2 lemon wedges
Put the vodka, Midori, lemon juice
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Putthe vodka, Midori, lemon juice
and pineapple juice into a cocktail
shaker and add the sugar syrup and
some ice cubes. Put some crushed
ice into the highball glasses.
Shakeand strain over the ice into
the glasses. Squeeze a lemon wedgeover each drink, then drop it into the
glass, and serve with straws.
For a Vodka Caipiroska, to serve
1, muddle together 6 lime wedges
with 2 teaspoons of light brownsugar in an old-fashioned glass, the
add 2 measures of vodka and top upwith crushed ice
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with crushed ice.
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laila cocktail
makes 2
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makes 2
glasses 2 chilled martini glassesequipment muddling stick, cocktail
shaker, strainer, cocktail sticks
4 lime wedges
4 strawberries8 blueberries, plus extra to
decorate2 dashes mango pure
2 measures raspberry vodka ice
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measures of blackcurrant vodkawith a generous dash of peach
schnapps and lime juice and plentyof ice. Strain into 2 chilled martini
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glasses.
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gin garden martini
makes 2
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glasses 2 chilled martini glassesequipment muddling stick, cocktail
shaker, strainer
cucumber, peeled and chopped,
plus extra slices to decorate1 measure elderflower cordial
4 measures gin2 measures pressed apple juice
ice cubes
Muddlethe cucumber in the bottomof a cocktail shaker with the
elderflower cordial.
Add the gin apple juice and some
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Addthe gin, apple juice and some
ice cubes. Shake and double-straininto 2 chilled martini glasses,
decorate with peeled cucumberslices and serve.
For an Apple Martini, mix 4measures of vodka, 2 measures of
apple schnapps and 2 tablespoonsof apple pure in a cocktail shaker
with plenty of ice cubes. Add a
generous dash of lime juice and a
pinch of ground cinnamon, shakeand strain into 2 chilled martini
glasses decorated with red applewedges.
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valentine martini
makes 2
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glasses 2 chilled martini glassesequipment cocktail shaker,
strainer, cocktail sticks
ice cubes
4 measures raspberry vodka12 raspberries, plus extra to
decorate1 measure lime juice
2 dashes sugar syrup
lime rind spirals, to decorate
Half-filla cocktail shaker with ice
cubes Add all the remaining
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cubes. Add all the remaining
ingredients and shake until a frostforms on the outside of the shaker.
Double-strain into 2 chilled martiniglasses.
Decoratewith the extra raspberriesand a lime rind spiral on cocktail
sticks and serve.
For a Watermelon Martini,
squeeze the juice of half a lime into
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papa doble
makes 2
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glasses 2 highball glassesequipment food processor
crushed ice
6 measures white rum
1 measure maraschino liqueur2 measures lime juice
3 measures grapefruit juicegrapefruit slices, to decorate
Puta scoop of crushed ice into afood processor or blender with the
rum, maraschino and fruit juices andblend until smooth.
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Servein 2 highball glasses withhalf grapefruit slices. This drink ca
be sweetened to taste with sugarsyrup, although Hemingway, after
whom this drink was named, never
would have done so.
For a Cooper Cooler, another rumdrink from the Caribbean, fill an
old-fashioned glass with plenty of
ice, add 2 measures of golden rum
and a dash of lime juice and top upwith ginger ale.
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red rum
makes 2
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glasses 2 chilled martini glassesequipment muddling stick, cocktail
shaker, strainer
handful of redcurrants, plus extra
to decorate1 measure sloe gin
4 measures Bacardi 8-year-oldrum
1 measure lemon juice
1 measure vanilla syrupice cubes
Muddlethe redcurrants and sloe gin
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g
together in the bottom of a cocktailshaker.
Addthe rum, lemon juice and
vanilla syrup and some ice cubes.
Shakeand double-strain into 2
chilled martini glasses, decorate
with some redcurrants and serve.
For a Rude Jude, anotherdelectable fruity concoction, put 2
measures of white rum and agenerous dash each of strawberry
syrup, strawberry pure and limeuice into a cocktail shaker with
plenty of ice. Shake and strain into
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p e y o ce. S e d s o
2 chilled martini glasses.
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pineapple mojito
makes 2
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glasses 2 highball glassesequipment muddling stick, cocktail
shaker, strainer
1 lime
12 mint leaves, plus extra todecorate
8 pineapple chunks, plus wedgesto decorate
4 teaspoons brown sugar4 measures golden rum
crushed icepineapple juice, to top up
Cutthe lime into wedges and
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muddle with the mint, pineapplechunks and sugar in the bottom of a
cocktail shaker. Add the rum andshake with crushed ice.
Pourinto 2 highball glasses, top upwith crushed ice and pineapple
uice and stir. Decorate with apineapple wedge and a mint sprig.
For a Pink Mojito, to serve 1,
muddle 6 mint leaves, the juice ofhalf a lime, 2 teaspoons of sugar
syrup and 3 raspberries in ahighball glass. Add a handful of
crushed ice, then pour in 1
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measures of white rum and
measure of Chambord. Stir well,
then top up with cranberry juice anddecorate with mint sprigs.
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strawberry daiquiri
makes 1
l 1 hill d ti i l
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glasses 1 chilled martini glassequipment muddling stick, cocktail
shaker, strainer
3 strawberries, hulled
dash of strawberry syrup6 mint leaves, plus a sprig to
decorate2 measures golden rum
2 measures lime juice
strawberry slice, to decorate
Muddlethe strawberries, syrup and
mint leaves in the bottom of a
kt il h k
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cocktail shaker.
Addthe rum and lime juice, shake
with ice and double-strain into a
chilled martini glass. Decorate with
a strawberry slice and a sprig ofmint.
For a Melon Daiquiri, to serve 1,shake 2 measures of rum, 1 measure
of lime juice and measure of
Midori with plenty of crushed ice,then strain into a chilled martini
glass. Decorate with a small wedgeof melon.
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moon river
makes 2
glasses 2 chilled martini glasses
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glasses 2 chilled martini glassesequipment cocktail shaker,
strainer
ice cubes
1 measure dry gin1 measure apricot brandy
1 measure Cointreau measure Galliano
measure lemon juice
maraschino cherries, to decorate
Putsome ice cubes into a cocktail
shaker. Pour the gin, apricot brandy,
Cointreau Galliano and lemon juice
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Cointreau, Galliano and lemon juiceover the ice.
Shake, then strain into 2 largechilled martini glasses. Decorate
each with a cherry.
For a Maidens Prayer, pour 4
measures of gin into a cocktailshaker with some ice, add 4
measures of Cointreau and 2
measures of orange juice. Shakewell, then strain into 2 chilled
martini glasses.
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orange blossom
makes 2
glasses 2 highball glasses
equipment muddling stick straws
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equipment muddling stick, straws
8 orange slices, plus wedges todecorate
4 teaspoons almond syrupcrushed ice
4 measures gin2 measures pink grapefruit juice
6 dashes Angostura bitters
Muddlehalf the orange slices andsyrup in the bottom of each highball
glass. Fill the glasses with crushedice and pour in the gin.
Stir top with grapefruit juice andbi d d i h
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Stir, top with grapefruit juice andbitters and decorate with orange
wedges. Serve with straws.
For The Fix, an even fruitier gin
cocktail, mix 4 measures of gin witha dash each of lime, lemon and
pineapple juice and 1 measure of
Cointreau in a cocktail shaker full
of ice. Strain into 2 chilled glasses.
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berry collins
makes 2
glasses 2 highball glasses
equipment muddling stick
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equipment muddling stick
8 raspberries, plus extra todecorate
8 blueberries, plus extra todecorate
12 dashes strawberry syrupcrushed ice
4 measures gin
4 teaspoons lemon juice
sugar syrup, to tastesoda water, to top up
lemon slices, to decorate
Muddlehalf the berries and
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strawberry syrup in the bottom of
each highball glass, then fill eachglass with crushed ice.
Addthe gin, lemon juice and sugarsyrup. Stir well, then top up with
soda water. Decorate withraspberries, blueberries and a
lemon slice.
For a Lemon Grass Collins, toserve 1, put 2 measures of lemon
grass vodka in a highball glass fullof crushed ice, then layer
measure of vanilla liqueur, a dash
of lemon juice, some sugar syrup
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j , g y pand top up with ginger beer.
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singapore sling
makes 2
glasses 2 highball glasses
equipment cocktail shaker,
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q p ,
strainer, cocktail sticks
ice cubes
2 measures gin1 measure cherry brandy
measure Cointreau measure Benedictine
1 measure grenadine
1 measure lime juice10 measures pineapple juice
12 dashes Angostura bitters
To decorate
pineapple wedges
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maraschino cherries
Half-filla cocktail shaker with ice
cubes and put some ice cubes into
each highball glass. Add the
remaining ingredients to the shakerand shake until a frost forms on the
outside of the shaker.
Strainover the ice into the glasses.Decorate each one with a pineapple
wedge and a maraschino cherry andserve.
For a Gin Sling, shake the juice of1 lemon 2 measures of cherry
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1 lemon, 2 measures of cherry
brandy and 6 measures of gin with
plenty of ice. Strain into 2 highball
glasses filled with ice and top up
with soda water.
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bourbon peach smash
makes 2
glasses 2 old-fashioned glasses
equipment muddling stick, cocktail
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shaker, strainer
12 mint leaves, plus sprigs to
decorate6 peach slices
6 lemon slices, plus twists todecorate
4 teaspoons caster sugar
4 measures bourbon
ice cubes, plus crushed ice to serve
Muddlethe mint leaves, peach andlemon slices and sugar in a cocktail
shaker.
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Addthe bourbon and some ice
cubes and shake well. Strain overcracked ice into 2 old-fashioned
glasses. Decorate each with a mintsprig and a lemon slice.
For a Rhett Butler, another fruitybourbon concoction, half-fill a
shaker with ice, then add 4
measures of bourbon, 8 measures ofcranberry juice, 4 tablespoons of
sugar syrup and 2 tablespoons of
lime juice and shake well. Strain
into 2 old-fashioned glasses filled
with ice.
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offshore
makes 2
glasses 2 hurricane glasses
equipment food processor
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2 measures white rum2 measures tequila gold
12 mint leaves, plus extra todecorate
4 pineapple chunks6 measures pineapple juice
2 measures single cream
crushed ice
Putthe rum, tequila, mint leaves,pineapple chunks, pineapple juice
and single cream in a foodprocessor or blender with some
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p
crushed ice and blend until themixture is slushy.
Transferto 2 hurricane glasses,decorate with mint leaves and
serve.For an Acapulco, another cocktail
combining rum and tequila, put 2
measures each of ordinary tequilaand white rum in an ice-filled
shaker with 4 measures of
pineapple juice, 2 measures of
grapefruit juice and 2 measures of
coconut syrup. Shake well. thenstrain into 2 highball glasses filled
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strain into 2 highball glasses filled
with ice.
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the shaker with ice cubes and shakevigorously for 10 seconds, then
strain into the glasses. Decorate
each glass with a pineapple wedge
and an orange rind spiral.
For a Sunburn, another tequila gold
cocktail to serve 1 fill a highball
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cocktail, to serve 1, fill a highball
glass with ice, add 2 measures oftequila gold, 1 tablespoon of
Cointreau and 150 ml (1?4 pint) ofcranberry juice. Decorate with an
orange slice, if you like.
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south for the summer
makes 2
glasses 2 highball glasses
equipment food processor
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4 teaspoons grenadine4 measures tequila
6 measures orange juice8 fresh pineapple chunks
crushed icepineapple leaves, to decorate
orange rind spirals, to decorate
Pourhalf the grenadine gently intoeach glass. Put the tequila, orange
uice and pineapple chunks into a
food processor or blender with
some crushed ice and blend until
slushy.
Pour the mixture over the
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Pourthe mixture over the
grenadine. Decorate each glass with
a pineapple leaf and an orange rind
spiral and stir just before serving.
For a Tequila Sunrise, put 56 ice
cubes in a cocktail shaker, add 3measures of tequila and 200 ml (7 fl
oz) of fresh orange juice and shake
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6 dashes Angostura bittersice cubes
lemon rind strips, to decorate
Moistenthe rim of each glass witha lemon wedge, then dip it in the
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caster sugar.Putthe brandy, Curaao,
maraschino, lemon juice and bittersinto a cocktail shaker with some ice
cubes and shake well. Strain intothe glasses, decorate each with
lemon rind strips and serve.
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Monte Carlo sling
makes 2
glasses 2 highball glasses
equipment muddling stick, cocktail
shaker, strainer, cocktail sticks
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10 seedless grapes, plus extra to
decoratecrushed ice
2 measures brandy
1 measure peach liqueur
2 measures ruby port
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For a Fuzzy Navel, to serve 1, oneof the easiest cocktails to prepare,
simply pour 1 measures of peachliqueur into a highball glass. Add
plenty of ice and top up with freshorange juice.
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To decoratepineapple wedges
lime twists
maraschino cherries
Putthe rum, cachaa, brandy, lime
i d i l j i i
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uice and pineapple juice in acocktail shaker and add some ice
cubes.
Shakeand strain over more ice into
2 old-fashioned glasses. Decorate
each glass with a pineapple slice, a
lime twist and some cherries and
serve.
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mexican mule
makes 2
glasses 2 highball glasses
equipment muddling stick
2 limes
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2 limes2 dashes sugar syrup
crushed ice2 measures Jos Cuervo Gold
tequila
2 measures Kahla coffee liqueur
ginger ale, to top up
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fragrance
makes 2
glasses 2 highball glasses
equipment cocktail shaker,strainer, straws
ice cubes plus crushed ice to serve
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ice cubes, plus crushed ice to serve
3 measures vodka1 measure Midori
2 measures lemon juice
2 measures pineapple juice
2 dashes sugar syrup
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ice into 2 highball glasses and top
up with tonic water.
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cuba libre
makes 2glasses 2 highball glasses
equipment straws
ice cubes4 measures golden rum, such as
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Havana Club 3-year-old
juice of 1 lime
cola, to top up
lime wedges
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tom collins
makes 2glasses 2 highball glasses
4 measures gin
3 teaspoons lemon juice2 teaspoons sugar syrup
i b
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ice cubes
soda water, to top up
lemon slices, to decorate
Putthe gin, lemon juice and sugar
syrup into 2 highball glasses.
Stirwell and fill the glasses with
ice cubes. Top up with soda water,
add a lemon slice to each glass and
serve.
For a Pedro Collins, replace the
gin with rum, and for a Pierre
Collins, use brandy instead.
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negroni
makes 2glasses 2 old-fashioned glasses
equipment mixing glass, strainer
ice cubes2 measures Plymouth gin
2 measures Campari
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2 measures Campari
2 measures red vermouth
soda water, to top up (optional)
orange wedges, to decorate
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in 2 chilled martini glasses and top
up with fresh orange juice.
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white lady
makes 2glasses 2 chilled martini glasses
equipment cocktail shaker,strainer
2 measures gin
2 measures Cointreau
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2 measures Cointreau
2 measures lemon juice
lemon twists
Pourthe gin, Cointreau and lemon
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classic martini
makes 2glasses 2 chilled martini glasses
equipment mixing glass, strainer,cocktail sticks
ice cubes
1 measure dry vermouth
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y
6 measures gin
stuffed green olives, to decorate
Put1012 ice cubes into a mixing
glass.
Pourover the vermouth and gin and
stir (never shake) vigorously and
evenly without splashing. Strain
into 2 chilled martini glasses,
decorate each with a green oliveand serve.
For a Smoky Martini, an
interesting twist on the classic
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martini, to serve 1, put some icecubes into a mixing glass, add
measure dry vermouth and stir untilthe ice cubes are well coated. Pour
in 2 measures of gin and 1 measure
of sloe gin then add 5 drops of
orange bitters. Stir well, then straininto a chilled cocktail glass and add
an orange twist.
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virginia mint julep
makes 2glasses 2 highball glasses
equipment muddling stick
18 mint sprigs, plus extra to
decorate
2 teaspoons sugar syrup
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crushed ice
6 measures bourbon
Muddlehalf the mint and sugar
syrup in the bottom of each glass
(or, traditionally, iced silver mugs).
Fillthe glasses with crushed ice.
Pour the bourbon over the ice and
stir gently. Pack in more crushed ice
and stir until a frost forms on theoutside of the glasses. Wrap each
glass in a table napkin and servedecorated with a mint sprig.
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For a Mint Julep, which dates from1803, use 4 measures of bourbon
instead of 6 and add 8 dashes ofAngostura bitters to the muddled
mixture, then pour into 2 highball
glasses.
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tijuana sling
makes 2glasses 2 highball glasses
equipment cocktail shaker
3 measures tequila
1 measures crme de cassis
1 measures lime juice
4 d h P h d bitt
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4 dashes Peychauds bitters
ice cubes
7 measures ginger ale
To decorate
lime slices
blueberries
Pourthe tequila, crme de cassis,
lime juice and bitters into a cocktail
shaker. Add 810 ice cubes and
shake vigorously.
Pourinto 2 highball glasses without
straining and top up with the ginger
l D t ith li li d
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ale. Decorate with lime slices andblueberries and serve.
For a Border Crossing, which
makes a good summer drink, use
tequila gold instead of tequila, 2
measures of lime juice, 1 teaspoonhoney and a several dashes of
orange bitters. Top up the 2 highballglasses with ginger ale and decorate
with blueberries and lime wedges.
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long island iced tea
makes 2glasses 2 highball glasses
equipment cocktail shaker,strainer
1 measure vodka
1 measure gin
1 measure white rum
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1 measure white rum
1 measure tequila
1 measure Cointreau1 measure lemon juice
ice cubes
cola, to top uplemon slices, to decorate
Putthe vodka, gin, rum, tequila,
Cointreau and lemon juice in a
cocktail shaker with some ice cubes
and shake to mix.
Straininto 2 highball glasses filled
with ice cubes and top up with cola
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with ice cubes and top up with cola.
Decorate with lemon slices and
serve.
For a Camber Sands Iced Tea, the
British equivalent of the potent
Long Island Iced Tea, shake 4measures of lemon vodka with 200
ml (7 fl oz) of Earl Grey tea, 50 ml(2 fl oz) of cranberry juice and 12
mint leaves, a dash of sugar syrup,some lemon juice and plenty of ice.
Strain over ice into 2 highball
glasses and decorate with lemonslices and mint leaves.
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bedtime bouncer
makes 2glasses 2 highball glasses
equipment mixing glass, straws
4 measures brandy
2 measures Cointreau
10 measures bitter lemon
ice cubes
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ice cubeslemon rind spirals, to decorate
Pourthe brandy, Cointreau and
bitter lemon into a mixing glass and
stir well.
Put812 ice cubes in 2 highball
glasses and pour the mixture overthe ice. Decorate with lemon rind
spirals and serve with straws.
For a Bouncing Bomb, use Curaao
instead of Cointreau and top up witsoda water rather than bitter lemon.
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sangria
serves 1012glasses wine glasses
equipment very large jug
ice cubes
2 bottles light Spanish red wine,
chilled
5 measures brandy
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yorange, lemon and apple wedges
lemon slicescinnamon sticks
about 450 ml ( pint) chilled
lemonade, to top up
Putsome ice cubes into a very
large jug. Add the wine, brandy,
fruit wedges and one cinnamon sticand stir well.
Topup with lemonade when you
are ready to serve, and stir. Serve
in glasses decorated with lemon
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gslices and cinnamon sticks.
For a White Sangria, use white
wine instead of red. To serve 6
people, pour 2 large glasses of dry
white wine into a jug, add 2measures of lemon vodka, 2 of
peach schnapps, 2 of peach pure, 1of lemon juice and 1 of lime juice.
Chill for 12 hours or overnight in
the refrigerator. Just before serving,
add ice cubes and 1 measure each
of freshly squeezed lemon and limeuice and top up with lemonade.
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pimms cocktail
makes 2glasses 2 highball glasses
equipment muddling stick
ice cubes
2 measures Pimms No. 1
2 measures gin
4 measures lemonade4 i l
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4 measures ginger ale
To decorate
cucumber strips
blueberries
orange slices
Fill2 highball glass with ice cubes.
Addthe remaining ingredients, oneby one in order, over the ice.
Decorate with cucumber strips,
blueberries and orange slices and
serve.
For On the Lawn, which is more
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,
powerful than the classic Pimms
Cocktail but just as refreshing, fill 2
highball glasses with ice and fresh
fruit, add 2 measures of Pimms No.
1 and 2 measures of gin to each oneand top up with lemonade and
ginger ale.
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planters punch
makes 2glasses 2 highball glasses
equipment cocktail shaker,strainer
4 measures Myers Jamaican
Planters Punch rum
8 drops Angostura bitters1 measure lime juice
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1 measure lime juice
4 measures chilled water2 measures sugar syrup
ice cubes
To decorate
orange sliceslime slices
Putthe rum, bitters, lime juice,
water and sugar syrup into acocktail shaker and add some ice
cubes.Shake and strain into 2 ice-filled
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Shakeand strain into 2 ice-filled
highball glasses. Decorate withslices of orange and lime and serve.
For a Tempo, a quick alternative to
a planters punch, put 3 cracked icecubes into each glass and pour 1
measure each of white rum and limeuice and measure of crme de
cacao into each one. Add a dash of
Angostura bitters, stir, top up with
lemonade and decorate with slices
of lime.
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sparkling gems
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russian spring punch
makes 2glasses 2 highball glasses
ice cubes
1 measure crme de cassis
2 measures lemon juice
4 tablespoons sugar syrup
chilled Champagne, to top up4 measures Absolut vodka
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To decorate
lemon slices
mixed berries
Fill2 highball glasses with ice
cubes. Pour over the crme de
cassis, lemon juice and sugar syrup.
Addthe Champagne and vodka at
the same time (this prevents
excessive fizzing) and stir.
Decorate each glass with a lemon
slice and some berries and serve.
For a Kir Champagne Royale
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For a Kir Champagne Royale,
which is not as strong as theRussian Spring Punch, to serve 1,
put 1 teaspoon of vodka into a
Champagne flute, add 2 teaspoonsof crme de cassis and top up with
chilled Champagne.
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lime fizz
makes 2glasses 2 chilled Champagne
flutesequipment cocktail shaker,
strainer
2 lime wedges
2 measures lime vodka2 measures orange juice
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ice cubeschilled Champagne, to top up
lime rind twists, to decorate
Squeezethe lime wedges into a
cocktail shaker and add the vodka
and orange juice with some ice
cubes.
Shakebriefly and double-strain
into 2 chilled Champagne flutes.Top up with chilled Champagne and
decorate with lime rind twists.
For a Grand Mimosa, another
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For a Grand Mimosa, another
fruity and refreshing sparkler, toserve 1, pour 1 measure of Grand
Marnier and 1 measure fresh orange
uice into a Champagne flute, addsome ice and top up with chilled
Champagne.
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bucks twizz
makes 2glasses 2 chilled Champagne
saucers
2 measures chilled orange juice
1 measure maraschino liqueur2 measures Absolut Mandarin
vodkachilled Champagne, to top up
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rindless pink grapefruit slices, todecorate
Pourthe orange juice and
maraschino into 2 chilledChampagne saucers.
Addthe vodka and Champagne atthe same time (this prevents
excessive fizzing). Decorate withrindless pink grapefruit slices and
serve.
For a Bucks Fizz, that much-loved
party drink, you need a mixture oforange juice and Champagne. Use
about 250 ml (8 fl oz) of fresh
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about 250 ml (8 fl oz) of fresh
orange juice to a bottle of chilled
Champagne and mix them in a large
ug.
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lush crush
makes 2glasses 2 chilled Champagne
flutes
equipment muddling stick, cocktail
shaker, strainer
4 strawberries, plus extra to
decorate2 dashes sugar syrup
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4 lime wedges2 measures Absolut Kurant vodka
ice cubes
chilled Champagne, to top up
Muddlethe strawberries, sugar
syrup and lime wedges in the
bottom of a cocktail shaker. Add thevodka and some ice cubes.
Shakeand double-strain into 2chilled Champagne flutes. Top up
with chilled Champagne, decorateeach glass with a sliced strawberry
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and serve.For a Champino, which is equally
sparkling but rather less fruity than
the Lush Crush, shake 2 measures oCampari with 2 measures of
sweet vermouth and plenty of ice,then strain into chilled martini
glasses. Top up with chilled
Champagne. This cocktail has apleasant, bittersweet aftertaste.
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riviera fizz
makes 2glasses 2 chilled Champagne
flutes
equipment cocktail shaker,
strainer
3 measures sloe gin
1 measure lemon juice1 measure sugar syrup
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ice cubeschilled Champagne, to top up
lemon twists, to decorate
Putthe sloe gin, lemon juice and
sugar syrup into a cocktail shakerand add some ice cubes.
Shakeand strain into 2 chilled
Champagne flutes. Top up with
chilled Champagne, stir anddecorate each glass with a lemon
twist.
For a Classic Champagne
C k il h l i kli
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Cocktail, the ultimate sparklingdrink, place a sugar cube in each
Champagne flute, saturate it with
Angostura bitters then add 1measure of brandy. Top up with
chilled Champagne.
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e=mc2
makes 2glasses 2 Champagne flutes
equipment cocktail shaker,strainer
crushed ice cubes
4 measures Southern Comfort
2 measures lemon juice1 measure maple syrup
chilled Champagne t t
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chilled Champagne, to top uplemon rind strips, to decorate
Put810 crushed ice cubes into a
cocktail shaker. Pour the SouthernComfort, lemon juice and maple
syrup over the ice and shake until a
frost forms on the outside of the
shaker.
Straininto 2 Champagne flutes and
top up with chilled Champagne.
Decorate with a lemon rind strip
and serve.
For Paddys Night, a sparkling
green cocktail, pour 1 measure each
of crme de menthe and Irish
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of crme de menthe and Irish
whiskey into a cocktail shaker with
some ice cubes. Shake, strain into 2
Champagne flutes and top up withchilled Champagne.
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champagne julep
makes 2glasses 2 highball glasses
equipment muddling stick
4 mint sprigs, plus extra to
decorate2 tablespoons sugar syrup
crushed ice2 measures brandy
chilled Champagne to top up
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chilled Champagne, to top up
Put2 mint sprigs and 1 tablespoon
sugar syrup into each glass andmuddle together.
Fillthe glasses with crushed ice,then add the brandy. Top up with
chilled Champagne and stir gently.Decorate with mint sprigs and
serve.
For a Champagne Cooler, which
couldnt be simpler, replace thesugar syrup with 1 measure of
Cointreau.
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bellini
makes 2glasses 2 Champagne flutes
equipment mixing glass
4 measures peach juice
8 measures chilled Champagne2 dashes grenadine(optional)
peach wedges, to decorate
Mix together the peach juice and
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Mixtogether the peach juice andchilled Champagne in a large
mixing glass. Add the grenadine (if
used).Pourinto 2 Champagne flutes,
decorate each glass with a peachwedge and serve.
For a Mango Bellini, to serve 1, afruity variation on the theme, pour 3
measures of mango juice into aChampagne flute and top up with
chilled pink Champagne.
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aria classic
makes 2glasses 2 chilled Champagne
flutes
2 brown sugar cubes
6 drops Angostura bitters2 measures Grand Marnier
chilled Champagne, to top uporange twists, to decorate
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Puta sugar cube in the bottom of
each glass and add 3 drops of
bitters to each.Addthe Grand Marnier and stir
briefly. Top up with chilledChampagne, decorate each glass
with an orange twist and serve.For a Frobisher, which is stronger
stuff, fill highball glasses with ice,add a couple of shakes of Angostura
bitters and 1 measure of gin to each
one and top up with chilled
Champagne.
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ritz fizz 1
makes 2
glasses 2 Champagne flutes
equipment mixing glass
2 dashes blue Curaao
2 dashes lemon juice2 dashes Amaretto di Saronno
chilled Champagne, to top uplemon rind spirals, to decorate
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Pourthe Curaao, lemon juice and
Amaretto into a mixing glass and
mix together.Transferto Champagne flutes and
top up with chilled Champagne. Stirgently to mix, decorate each glass
with a lemon rind spiral and serve.For a Ritz Fizz 2, mix equal
measures of crme de cassis, PoireWilliam and chilled Champagne
and serve in chilled Champagne
flutes. This is easy to drink but
deceptively strong.
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tangy tongue
teasers
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surf rider
makes 2
glasses 2 old-fashioned glasses
equipment cocktail shaker,
strainer
ice cubes6 measures vodka
2 measures sweet vermouthjuice of 1 lemon
juice of 2 oranges1 teaspoon grenadine
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Put810 ice cubes into a cocktail
shaker. Pour the vodka, vermouth,fruit juices and grenadine over the
ice and shake until a frost forms on
the ouside of the shaker.
Strainand pour into old-fashionedglasses. Serve immediately.
For a Tokyo Jo, which has a melonrather than a citrus flavour, put 2
measures of vodka and 2 measures
of Midori into a cocktail shaker
with some ice. Shake well and
serve over ice in 2 old-fashionedglasses
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glasses.
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godmother
makes 2
glasses 2 old-fashioned glasses
cracked ice cubes3 measures vodka
1 measure Amaretto di Saronno
top related