Rating *****

Ingredients

• 2 measures J&B Rare Scotch whisky
• 1 measure Amaretto di Saronno
• Ice cubes

1. Put some ice cubes with the whisky and Amaretto into a cocktail shaker and shake vigorously.
Strain into a small old-fashioned glass filled with ice cubes.

Rating *****

Ingredients

• 25ml fresh lime juice
• 10ml (2 tsp) Simple Sugar Syrup
• 50ml Tequila
• 25ml Cointreau
• Lime wedges
• Sea salt flakes
• cup of crushed Ice
• Blender
• Boston shaker
• Measure

1. Put ice cubes into a blender to crush them to a slush consistency.
2. Glide a lime wedge around the rim of a chilled coupe glass.
3. Spread sea salt flakes over a plate and roll the edge of the glass in the salt flakes to create a salt rim.
4. Pour the lime juice, sugar syrup, tequila and cointreau into a boston shaker, add some ice cubes and shake well.
5. Add the crushed ice to the glass.
6. Strain the mixture through a fine strainer into the glass.
7. Serve with a lime wedge on the rim.

Rating *****

Ingredients

• 60ml Apple Juice
• 60ml Orange Juice
• 2.5 tsp L&G
• 10ml (2 tsp) Mango Syrup
• 1 fresh passion fruit, halved
• 50ml White Chocolate Foam
• ice cubes
• Blender
• 25 ml Soda water

1. Put the apple juice, orange juice, L&G and mango syrup into a boston shaker.
2. Scoop out the pulp from one half of the passion fruit and add it to the mixture.
3. Finally add the white chocolate foam and some ice cubes.
4. Shake well.
5. Add some ice cubes to a collin's glass, then strain the cocktail through a fine strainer over the ice.
6. Top up with soda water to create a frothy texture.
7. Garnish with the remaining passion fruit half and serve.

• 20g finely grated lemon zest or peel
• 500ml freshly squeezed lemon juice (around 15 large lemons)
• 200g caster sugar
• 5ml (1tsp) lemon bitters

1. Place the lemon zest or peel in a large jug.
2. Pour the lemon juice over the zest and leave to infuse for at least 30 minutes.
3. After infusing, add the caster sugar and lemon bitters and stir to dissolve.
4. Once all of the sugar has dissolved, you can strain through a fine strainer to remove the zest, and pour the liquid into a sterilized bottle.
5. It will keep in the fridge for 4 days.

Ingredients to make 500ml

• 350ml whipping cream
• 50ml whole milk
• 100ml white chocolate syrup

1. Stir all the ingredients together in a jug until well combined, then pour into the foamer.
2. Put the lid on and secure tightly.
3. Charge the foamer with a N20 charge and shake well before using.

Rating *****

Ingredients

• 25ml Bubblegum Syrup
• 1/4 tsp grenadine
• 40ml Apple Juice
• 40ml Cranberry Juice
• 15ml Fresh Lime Juice
• 1/2 tsp Soy Lecithin
• 1 tsp Popping Candy to garnish
• 175-200ml Ice
• Optional: Dry Ice
• Conical flask
• Graduated Cylinder/measuring beakers
• Blender
• Boston shaker
• Measure

1. Put ice cubes into a blender to crush them to a slush consistency.
2. Fill coupe glass with crushed ice cubes and add some popping candy
3. Place lime juice, bubblegum syrup, grenadine, apple juice, cranberry juice and soy lecithin in a boston shaker with some ice cubes
4. Shake and strain over ice
5. Alternatively add all the ingredients to the blender along with the ice and blend until the ice cubes have a slushy consistency.
6. Garnish with popping candy just before serving
7. Variation with dry ice: Add ingredients to boston shaker, add dry ice to conical flask and pour over ingredients. Allow smoke to dissipate before pouring over ice in glass
8. To make four mocktails at a time quadruple ingredients and add to blender

Rating *****

Ingredients

• 1 3/4 msr silver tequila
• 3/4 msr blue curacao
• 3/4 msr lemon juice

1. Rim glass with lemon juice/salt.
2. Shake and strain into glass filled with crushed ice.
3. Garnish with a slice of lemon.

Rating *****

• 1 3/4 msr silver tequila
• 1/2 msr grenadine
• 3/4 msr lemon juice

1. Rim glass with lemon juice/salt.
2. Shake and strain into glass filled with crushed ice.
3. Garnish with a slice of lemon.

Rating *****

• 2 msr white rum
• juice of 1/2 a fresh lime
• 1 heaped tsp caster sugar
• 1/4 msr grenadine

Method

1. Squeeze juice directly into blender.
2. Add remaining ingredients and blend briefly with a glassful of crushed ice and pour into frosted glass.
3. Garnish with a slice of lime.

Rating ****

Ingredients

• 2 msr white rum
• 1 msr pineapple juice
• 1 msr lime juice
• 1 level tsp caster sugar

Method

Shake and strain.

Rating ****

Ingredients

• ice cubes
• 2 measures gin
• 1 measure Cointreau
• 2 measures fresh orange juice
• orange rind twist, to decorate

1. Half-fill a cocktail shaker with ice cubes.
2. Add all the remaining ingredients and shake until a frost forms on the outside of the shaker. Strain into a chilled Martini glass.
3. Drape a long twist of orange rind in the drink and around the stem of the glass in a swirl, then serve.

Ingredients

• 4 ice cubes
• 2 measures gin
• ½ measure blue Curaçao
• red or blue cocktail cherry, to decorate

1. Put the ice cubes into a cocktail shaker.
2. Pour in the gin and blue Curaçao.
3. Shake well to mix
4. Strain into a Martini glass and carefully drop in a cherry.

Rating *****

Ingredients

• ice cubes
• 1 measures gin
• ½ pink grapefruit
• ½ measure peach liquer
• ½ measure simple sugar syrup
• grapefruit zest twist to garnish

1. Squeeze the grapefruit half into a boston shaker, then add the gin, peach liquer and sugar syrup..
2. Add some ice cubes and shake well.
3. Strain into a chilled martini glass.
4. Garnish with a grapefruit zest twist and serve.

Rating *****

Crème de cassis is a sweet, dark red liqueur made from blackberries. Several cocktails include it, among them the popular Kir which is made up with a measure of crème de cassis topped up with white wine.

Ingredients

• ice cubes, cracked
• 2 measures Tanqueray gin
• 2 teaspoons fresh lime juice
• 3 measures soda water or tonic water
• 2 teaspoons crème de cassis
• lime slices and fresh berries, to decorate

1. Put some cracked ice with the gin and lime juice into a cocktail shaker and shake to mix
2. Strain into a highball glass half-filled with cracked ice.
3. For a dry Tanqstream, add soda water; for a less dry drink, add tonic water.
4. Stir in the cassis and decorate with the lime slices and fresh berries.

Rating NR

Ingredients

• 2-3 ice cubes, cracked
• 1 measure Cointreau
• 1/2 measure Vodka
• Soda water to top up
• Lemon wedge to decorate

1. Put the cracked ice into a highball glass.
2. Pour over the cointreau and vodka, stir and top up with soda water.
3. Float a lemon wedge on top of the drink and serve.

Rating NR

Ingredients

• ½ teaspoon grenadine
• 4–5 ice cubes
• 1 measure fresh lime juice
• 3 measures white or golden rum
• lime rind and cocktail cherry, to decorate

1. Spoon the grenadine into a chilled Martini glass.
2. Put the ice cubes into a mixing glass.
3. Pour the lime juice and rum over the ice and stir vigorously, then strain into the glass.
4. Wrap the lime rind around the cherry, impale them on a cocktail stick and use to decorate the drink.

Rating *****

Ingredients

• 6 ice cubes
• 2 measures Vodka
• juice of 1 lime
• 1 teaspoon caster sugar
• Soda water to top up
• Lemon or lime wheels and a maraschino cherry, to decorate

1. Put half the ice cubes into a cocktail shaker.
2. Add the vodka, lime juice and sugar and shake until a frost forms on the outside of the shaker.
3. Strain into a large highball glass, add the remaining ice cubes and top up with soda water.
4. Decorate with lemon or lime wheels and a maraschino cherry and serve.

Rating *****

Ingredients

• 3–4 ice cubes, cracked
• 2 measures Vodka
• juice of 2 limes
• ginger beer, to top up
• lime or orange wheels, to decorate

1. Put the cracked ice into a cocktail shaker.
2. Add the vodka and lime juice and shake until a frost forms on the outside of the shaker.
3. Pour, without straining, into a highball glass
4. Top up with ginger beer and stir lightly.
5. Decorate with lime or orange wheels and serve.

Rating NR

Ingredients

• 6–8 ice cubes
• 2 measures gin
• juice of ½ lime
• 2 dashes grenadine
• 1 teaspoon sugar syrup
• bitter lemon, to top up
• lemon rind strip, to decorate

1. Put half the ice cubes into a cocktail shaker and pour over the gin, lime juice, grenadine and sugar syrup.
2. Shake until a frost forms.
3. Put the remaining ice cubes into a highball glass, strain the cocktail over the ice and top up with bitter lemon.
4. Decorate with a lemon rind strip.

Rating ****

Ingredients

• ice cubes
• 3 measures cranberry juice
• 2 measures golden rum, such as Havana Club 3-year-old
• 2 measures fresh grapefruit juice
• lime wedges, to decorate
1. Fill a highball glass with ice cubes and pour over the cranberry juice.
2. Half-fill a cocktail shaker with ice cubes.
3. Add the rum and grapefruit juice and shake until a frost forms on the outside of the shaker.
4. Strain over the cranberry juice and ice in the glass.
5. Decorate with lime wedges and serve.

Rating NR

Ingredients

• ice cubes
• 1½ measures white rum
• 1 measure grapefruit juice
• 1 teaspoon Cointreau
• caster sugar
• lemon rind twist, to decorate

1. Put some ice cubes into a cocktail shaker and pour over the rum, grapefruit juice and Cointreau.
2. Shake well.
3. Frost the rim of a glass by dipping into water, then pressing into the sugar.
4. Strain the drink into the prepared glass.
5. Add ice cubes and a lemon rind twist.

Rating NR

Ingredients

• ice cubes
• 2 measures Scotch Whisky or Bourbon Whiskey
• 1 measure fresh lemon juice
• teaspoon caster sugar
• 1 teaspoon grenadine
• Soda water, to top up
• lemon rind spiral, to decorate

1. Put some ice cubes with the whisky, lemon juice, sugar and grenadine in a cocktail shaker and shake well.
2. Strain into a rocks glass filled with ice cubes and top up with soda water, if you like.
3. Decorate with a lemon rind spiral

This is used to sweeten many cocktails because it blends into a cold drink faster than ordinary sugar and it gives the cocktail body.

1. Put 4 tablespoons granulated sugar and 4 tablespoons water into a small saucepan and bring slowly to the boil, stirring to dissolve the sugar.
2. Boil without stirring for 1–2 minutes then leave to cool.
3. Store in a sterilized bottle in the refrigerator for up to 2 months.