T o p 5 0 C o c k t a i l s

50 hand picked delicious cocktails to inspire, intrigue and tantalise your taste buds
 Our Top 50 Cocktails

Over the past few years we’ve collated, tried, tested and been
inspired by a host of amazing cocktails. From the classics to the
new age crazy concoctions, we’ve enjoyed seeing what new
directions bartenders and cocktail
enthusiasts are taking.

In this book we’ve collated our top 50 cocktails, that as a team

we worked hard on to produce. We took into account the votes
by all you amazing users on our site to try and maintain some
sense of normality, while at the same time including some
amazing inspired new creations. When we hit any heated discus-
sions, there was only one thing for it - to taste test the cocktails
to ensure we only chose the best.

We hope you enjoy trying some of these as much as we did

choosing and tasting them ourselves. Whatever you’re after,
your favourite choice of tipple, or your mood we hopefully have
included something to intrigue and inspire you.

Nick Wilkins
Make Me A Cocktail creator
 Equipment

Cocktail Shaker
You can’t get far with most cocktails without the staple of any personal home bar - the cocktail shaker. Add some ice
to the ingredients within, shake for 10-15 seconds and strain into the required glass. Simple.

Strainer
Right after the cocktail shaker comes the strainer. Some shakers have a basic strainer built in, but to catch all those ice
lumps or fruit pieces you don’t want in your finished product, a simple strainer suffices.

Jigger
To get the right balance of flavours you need the right proportions of the ingredients, and most of the time that’ll be
in the form of measuring the liquid in a jigger. They usually come in 25ml and 50ml variations, so we’ve tried to keep
our cocktails in this book within that range.
 Techniques

Shaking
“Just make sure the top stays on” as my old bartending mentor used to say. And I part that knowledge onto you now.
But along with that, you’ll want to break up the ice into smaller particles, chilling the contents and combining up the
flavours. Shaking for around 10-15 seconds is usually sufficient, you’ll feel the outside of the shaker become really
cold and frosted.

Sirring
I’m not sure we need to give you an introduction to what this means, but if you want to get all cocktail geeky, then
stirring allows you to chill drinks, or combine flavours, without bubbling up or bruising the ingredients. It also allows
you to mix fizzy elements such as champagne or soda. Twizzle away for 10-15 seconds and you should be good to go.

Muddling
Muddling is such a great descriptive word, literally muddling or mashing the flavours up. You don’t need a muddler, a
good hard muddle with the end of a small rolling pin might suffice, but a muddler helps really release those flavours.
Simply grind and twist whatever you’re muddling a few times to get the juices and oils released from the ingredients.
 Conversions

In this book we’ve used a consistent millimeter measurement throughout, or explanatory measurements where appropriate.
You can easily swap ml for oz using the conversion below:

ML OZ
25 0.9
50 1.8
60 2.1
70 2.5
100 3.5
500 17.5

Drink Responsibly
Always drink alcohol responsibly and in moderation, knowing your limits and never on an empty stomach. In this book we’ve
collated some amazing cocktails, some which are alcohol free, and others that are on the stronger side of the ABV line. Please
be sensible when consuming large amounts of alcohol and if in any doubt refer to resources such as;

https://responsibledrinking.eu
https://www.drinkaware.co.uk
http://www.responsibledrinking.org
https://www.drinkinmoderation.org
 Online Community

This book was created thanks to inspiration from the wonderful community makemeacocktail.com - The World’s Best Cocktail
Resource. We’d love for you to share your creations from this book on social media or with us at Make Me A Cocktail. Show us
what you create from the classics to the complex and the crazy!

Makemeacocktail.com contains thousands of recipes for you to try, but also has our unique My Bar feature, allowing you to
enter what you have in your cupboards at home so we can show you what you can make from what you have. Hey, we’ll even
recommend what to buy next to increase your cocktail making potential!

Register online for free to join the community and you can start to create lists of your favourite cocktails. Subscribe to our
bi-weekly ingredient deep dive and be part of our vibrant and welcoming online community. We created the site for people
just like you, to help you create, inspire, and entertain friends and family alike with the wonderful cocktail concoctions you
can learn to make.

makemeacocktail.com
@makeacocktail
/makemeacocktail
/makemeacocktail
/makemeacocktail
S I N G A P O R E
S L I N G

Ingredients

5 ml Cointreau 10 ml Grenadine
110 ml Pineapple Juice 10 ml Cherry Liqueur
15 ml Lime Juice A dash Angostura Bitter
40 ml Gin 5 ml DOM Benedictine

METHOD
Shake all the ingredients except the soda water and cherry liqueur 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 liqueur on top and garnish with a lemon slice
and maraschino cherry.

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.

makemeacocktail.com/cocktail/6776/singapore-sling/
 O LD
A L E X A N D E R
ACQ UAI NTANCE

Ingredients Ingredients
25ml Gin Spray of Absinthe
25ml Cream 30 ml Lemon Juice
25ml Creme De Cacao 30 ml Gin
7.5 ml Sugar Syrup
60 ml Champagne
METHOD 30 ml Apricot Brandy
Add all ingredients into a cocktail shaker
with ice. METHOD
Combine the gin, brandy, sugar syrup and
Shake well for 10-15. Strain into cocktail
lemon juice over ice in a cocktail shaker,
glass. The version shown in the picture
is an original Alexander but dusted with and shake until the outside of the cocktail
cocoa powder. shaker becomes frosted. Mist the glass
with absinthe, then fine strain the mixture
into the glass and top up with champagne.
Garnish with a slice of lemon and a cherry.

First seen in Hugo Ensslins 1915 The original recipe for this
book “Recipes for Mixed Drinks”, amazing drink uses No. 3 Gin,
this classic cocktail can now be Bols Apricot Brandy, Okanagan
Spirits Taboo Absinthe and Moet
seen the world over.
& Chandon Brut Champagne.

makemeacocktail.com/cocktail/6734/alexander/ makemeacocktail.com/cocktail/7319/old-acquaintance/
 L O N G I S L A N D
A V I A T I O N
I C E T E A

Ingredients 12.5 ml Tequila Ingredients

12.5 ml Triple Sec 12.5 ml Vodka 15 ml Lemon Juice
12.5 ml White Rum 12.5 ml Lime Juice 60 ml Gin
12.5 ml Lemon Juice Teaspoon Sugar 15 ml Maraschino cherry liqueur 7
12.5 ml Gin Top up Coke ml Creme De Violette

METHOD METHOD
Shake all ingredients except for the coke in a This recipe is best when you use maraschino
cocktail shaker with ice. Shake well for 10-15 cherry liqueur, and not just plain cherry liqueur.
seconds or until the outside of the shaker beco- Shake up the ingredients in a cocktail shaker
mes frosted. with ice, then strain into a cocktail glass.
Strain into highball glass and then top up with Garnish with a lemon twist.
coke.

makemeacocktail.com/cocktail/6795/long-island-ice-tea/ makemeacocktail.com/cocktail/6888/aviation/

R A S P B E R R Y
S A Z E R A C
M A R T I N I
Ingredients
Ingredients
10 ml Absinthe 10m Sugar Syrup
50 ml Vodka
20 ml Cognac Peychaud’s
12.5 ml Chambord
20 ml Rye Whiskey Aromatic bitters
12.5 ml Sugar Syrup
20 ml Bourbon
10 Raspberries

METHOD METHOD

In a cocktail glass muddle the raspberries with In a lowball glass mix the bitters and sugar then add
the sugar syrup until you’ve gota nice pulp. Add the whiskey and bourbon. Stir to combine. Next take
in the vodka and chambord and shake with ice in a chilled lowball glass and add the absinthe. Swirl
a cocktail shaker. the absinthe around the sides to coat the glass and
Strain into a Martini glass and server with a cou- discard any excess liquid.
ple of raspberries on a stick. 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
makemeacocktail.com/cocktail/6953/raspberry-martini/ be dropped into the drink.
makemeacocktail.com/cocktail/6819/sazerac/
M A R G A R I T A

Ingredients
20 ml Cointreau
15 ml Lime Juice
33 ml Tequila

METHOD
Rim the edge of a cocktail glass with salt by wiping the edge with a
wedge of lemon first then rolling the glass in salt. Next shake all the
ingredients in a cocktail shaker with ice and strain into the cocktail
glass.

No one can quite agree of the origins of the margarita, making its
history a mysterious one. The earliest account of a margarita is
when an Iowa newspaper editor named James Graham reported
in 1936 to have discovered a cocktail in Tijuana, Mexico.

makemeacocktail.com/cocktail/6776/singapore-sling/
M I N T J U L E P

Ingredients
12 Mint Leaves
15 ml Sugar Syrup
20 ml Bourbon
Couple dashes of Angostura bitters

METHOD
Muddle the mint leaves with the sugar syrup to release the oils from the
mint leaves. Add the bourbon and fill the lowball glass with crushed ice.
Stir the drink and garnish with a sprig or two of mint.

The first origins are unknown for sure, but the word Julep is
Persian for rose water. Some have used this meaning to trace it
back to an old Arabic drink called a Julab, which was made with
water and rose petals. People who drank this thought it would
help to enhance the quality of their lives. As the drink travelled
around the world, the medicinal benefits were often quoted.

makemeacocktail.com/cocktail/6832/mint-julep/
 A M A R E T T O
GODFATHER
S O U R

Ingredients Ingredients
25 ml Amaretto 25 ml Lemon Juice
75 ml Scotch Whisky 50 ml Amaretto
1 egg white

METHOD
METHOD
First take a cocktail glass and rub the rim with a le-
Simply build the ingredients over ice in a lowball
mon slice, then dip it into bar sugar to frost the rim.
/ old fashioned glass. Give the mixture a stir and
Shake the amaretto, lemon juice and egg white
serve.
together with ice until the shakers outside is frosted,
then strain into a lowball glass with ice.
Garnish with an orange slice or maraschino cherry.

makemeacocktail.com/cocktail/6760/godfather/
makemeacocktail.com/cocktail/6738/amaretto-sour/

T I G E R S
B A H I A
M I L K

Ingredients Ingredients
50 ml Brandy 150 ml Milk 90 ml Pineapple Juice
50 ml Gold Rum 1 tsp Sugar Syrup 45 ml White Rum
Some Cinnamon 15 ml Cream
22.5 ml Coconut Cream

METHOD
METHOD
Shake all ingredients in a cocktail shaker with ice.
Blend the rum, brandy, sugar syrup and milk with
Shake well for 10-15 seconds or until the outside
crushed ice until all the ingredients are properly
of the shaker becomes frosted.
combined. Pour directly into a chilled cocktail
Strain into lowball glass which is filled with
glass.
crushed ice.
Sprinkle over the top some ground cinnamon
and garnish with a cinnamon stick.

makemeacocktail.com/cocktail/7259/tigers-milk/ makemeacocktail.com/cocktail/6863/bahia/
W H I T E
R U S S I A N

Ingredients
60 ml Vodka
30 ml Cream
30 ml Coffee Liqueur

METHOD
In a lowball glass with ice add the vodka and coffee liqueur. Give the
mixture a stir to combine the ingredients before adding the cream on-
top. Don’t stir the cocktail before serving, and it should create a slightly
layered effect.

The drink has evolved quite a bit since the term “White Russian”
was first coined in 1965, and there are a few unique ways to mix
it. In each case, it’s possible to include slightly different
ingredients without compromising the identity of the cocktail. As
such, the flavour and strength of the beverage may vary slightly,
depending on where the drink is being ordered from.

makemeacocktail.com/cocktail/6745/white-russian/
F I T Z G E R A L D BLO O DY MARY

Ingredients Ingredients
25 ml Lemon Juice 50 ml Vodka
25 ml Sugar Syrup 12.5 ml Lemon Juice
2 dashes Angostura Bitter Sprinkle Pepper
60 ml Dry Gin Dash Tabasco Sauce
Top up Tomato Juice
METHOD Dash Worcestershire Sauce
Shake all ingredients with ice. Sprinkle Celery Salt
Strain into a chilled cocktail glass, 1 Celery
or strain over fresh ice into a rocks
glass. Garnish with a lemon peel.
METHOD
Love it or hate it, the Bloody Mary is
a staple of any good cocktail bar.In a
highball glass with ice add all the ingre-
dients except the stick of celery.
The Fitzgerald was invented Stir gently to mix all the ingredients
together before garnishing with the
by Dale Degroff in the 1990’s.
celery.
Starting in the early 1990’s at
the Rainbow Room, New York,
Mr. DeGroff was instrumental in
the revival and expansion of the
American bar scene

makemeacocktail.com/cocktail/6754/bloody-mary/
makemeacocktail.com/cocktail/7276/fitzgerald/
S I D E C A R

Ingredients
50 ml Cognac
30 ml Cointreau
20 ml Lemon Juice

METHOD
A simple to make classic - the Sidecar. Add all the ingredients into a
cocktail shaker with ice and shake well until the outside of the shaker
becomes frosted. Strain into a sugar-rimmed cocktail glass.
Traditionally garnished with a strip of lemon rind.

The Sidecar was created towards the end of the First World War.
The French like to take the credit, believing that the drink was
made in Harry’s New York bar. The story is, that an American Army
Captain would often travel to the bar in the sidecar of his friend’s
motorbike. He wanted a drink to warm him up before dinner, and
cognac was the immediate suggestion.

makemeacocktail.com/cocktail/6748/sidecar/
 K I R O L D
R O Y A L E C U B A N

Ingredients Ingredients 15 ml Sugar Syrup

15 ml Creme De Cassis 22.5 ml Lime Juice 22.5 ml Champagne
Top up Champagne 6 Mint Leaves Dash Angostura Bitter
45 ml Dark Rum

METHOD METHOD
Simple add the creme de cassis to the bottom of Muddle the mint leaves with the lime juice in a
the wine glass and top up with the cocktail shaker. Add the dark rum, sugar syrup
champagne and a dash of Angostura Bitter. Shake well with
lots of ice and strain into a lowball glass.
Top up with the champagne and gently stir the
mixture. Taste and if necessary add a touch more
sugar syrup or lime juice.

makemeacocktail.com/cocktail/6780/kir-royale/ makemeacocktail.com/cocktail/6847/old-cuban/

BITTER ORANGE & N E W Y O R K

CARDAMOM MARTINIS S O U R

Ingredients Ingredients 50 ml Bourbon

60ml Vodka 4tbsp Lemon Juice 25 ml Lemon Juice 1 Egg white
20ml Cointreau 1tbsp Marmalade 15 ml Sugar Syrup Dash Anogsutra Bitter
2 Cardamom pods 15 ml Ruby Port
METHOD
In a saucepan add the marmalade and heat up
gently you don’t want it to boil simply warm up to METHOD
make the marmalade runny. Add in the cardamon Shake the egg white, bourbon, lemon juice,
pods and crush to release their flavour. Once bitters and sugar syrup in a cocktail shaker with
warmed for a couple of minutes take off the heat ice. Shake well for 10-15 seconds or until the out-
and leave to cool for 20mins. side of the shaker becomes frosted. Strain into a
Once cooled add the cointreau and lemon juice to lowball glass and carefully pour the ruby port on
a mixing glass and add in the marmalade cardamon top so that it floats.
mixture, and stir to combine. Take a chilled martini Garnish with a slice of orange.
glass and add sa dollop of marmalade to the bot-
tom, before pouring in the mixture. Serve with a makemeacocktail.com/cocktail/6922/new-york-sour/

cardamon pod floating on top.

makemeacocktail.com//cocktail/8074/bitter-orange-cardamom-martinis/
R A M O S G I N
ZO M B I E
F I Z Z

Ingredients Ingredients
15 ml Lime Juice 1 Egg white 20 ml Lime Juice
15 ml Lemon Juice Teaspoon Orange 10 ml Pink Grapefruit Juice
50 ml Gin Flower Water 30 ml Pineapple Juice
20 ml Sugar Syrup Top up Soda Water 45 ml White Rum
20 ml Single Cream 30 ml Jamaican Rum
20 ml Overproof Rum
METHOD
15 ml Falernum Liqueur
Shake all ingredients except the soda
Dash Grenadine
water in a cocktail shaker with ice.
Shake well for 10-15 seconds or until
the outside of the shaker becomes
frosted. Strain into a highball glass
and top up with soda water.
METHOD
Add in all the ingredients into a
cocktail shaker with ice.
Henry C. Ramos invented the Ramos Shake well for 10-15 secs then
gin fizz in 1888 at his bar, the Imperial
strain into a hurricane glass with
Cabinet Saloonin on Gravier Street, New
Orleans, Louisiana. It was originally cal- ice.
led the New Orleans Fizz, and is one of
the city’s most famous cocktails. Before
Prohibition, the bar was known to have
over 20 bartenders working at once,
making nothing but the Ramos Gin Fizz

makemeacocktail.com/cocktail/6778/zombie/
makemeacocktail.com/cocktail/6921/ramos-gin-fizz/
C O S M O P O L I TA N

Ingredients
50 ml Vodka
25 ml Cointreau
12.5 ml Lime Juice
12.5 ml Cranberry Juice

METHOD
Shake all the ingredients in a cocktail shaker with plenty of ice until the
outside of the shaker becomes frosted. Strain into a cocktail glass and
garnish with a twist of lime. The classic Cosmopolitan.

The origins of the cosmopolitan are somewhat disputed. It is

likely that the drink was created independently by different bar-
tenders since the 1970s. It is generally recognised that John Caine
brought the drink to San Francisco around 1987 from the Midwest.
The same year in Manhattan, the internationally recognised version
of the cocktail was created by Toby Cecchini, based on a poorly
described version of Cheryl Cook’s creation.

makemeacocktail.com/cocktail/6741/cosmopolitan/
M O J I T O

Ingredients
25 ml Lime Juice
10 Mint Leaves
50 ml White Rum
10 ml Sugar Syrup
Top up Soda Water

METHOD
Muddle the mint leaves with the sugar syrup and lime juice to release
the oils from the mint leaves. Next fill up the glass with crushed ice and
pour in the rum, top up with the soda water and stir. The classic mojito
loved the world over.

There are two stories about the origins of the classic drink. Francis
Drake was happy to claim the cocktail as his own creation. When
the explorer had conquered the Spanish city of Cartagena de Indias,
he headed towards Cuba. However, many of his men began to fall ill
with dysentery and scurvy. They believed that they would find
medicines in Havana. Sir Francis Drake came back from the town
with Aguardient de Cana (a crude form of rum), lime, sugarcane
juice, and mint. When the ingredients were mixed together, the
Mojito was born, although it was originally called the El Draque. It
is unlikely that the mixture was very beneficial, although the lime
juice may have helped to alleviate the symptoms a little.

makemeacocktail.com/cocktail/6744/mojito/
 B E T W E E N
M A I T A I
T H E S H E E T S

Ingredients Ingredients 7.5 ml Orgeat Syrup

25 ml White Rum 20 ml Lime Juice 7.5 ml Sugar Syrup
25ml Cognac 30 ml White Rum
25 ml Triple Sec 30 ml Dark Rum
10 ml Lemon Juice 15 ml Orange Curaçao

METHOD METHOD
Shake all the ingredients together with ice Shake all ingredients except the dark rum in a
before straining into a cocktail glass. cocktail shaker with ice. Shake well for 10-15
seconds or until the outside of the shaker beco-
mes frosted. Strain into a lowball glass and top
up with the dark rum.

makemeacocktail.com/cocktail/6749/between-the-sheets/ makemeacocktail.com/cocktail/6804/mai-tai/

R U S T Y N A I L V O D K A
M A R T I N I

Ingredients Ingredients

22.5 ml Drambuie 45 ml Vodka

60 ml Scotch Whisky 1 Olive
22.5 ml Dry Vermouth

METHOD
Mix the ingredients directly in lowball glass filled
METHOD
with ice cubes. Stir and serve.
Add the ingredients into a mixing glass with ice.
Stir to combine then strain into a cocktail glass.
Drop the olive in at the end and serve.

makemeacocktail.com/cocktail/6801/rusty-nail/ makemeacocktail.com/cocktail/6957/vodka-martini/
V I E U X C A R R E BO B BY B U RNS

Ingredients Ingredients
30 ml Cognac 30 ml Sweet Red Vermouth
30 ml Bourbon 60 ml Scotch Whisky
Dash Angostura Bitter 7.5 ml Absinthe
30 ml Sweet Red Vermouth Dash Orange Bitters
7.5 ml DOM Benedictine
Dash Peychaud’s Aromatic Bitters
METHOD
Pour all ingredients into a shaker with
METHOD ice. Shake well then strain into chilled
In a mixing glass with ice, add all cocktail glass.
the ingredients and stir till chilled.
Strain into a rocks filled lowball
glass and serve.

This is an adaption from Harry Crad-

docks original of equal measures
Created by Walter Bergeron in
of the scotch and vermouth, with 3
1938 and pronounced as ‘Voo-
splashes of the benedictine. In Harry
Ka-Ray’ this drink is named after
Craddocks book he writes “One of
the New Orleans French Quarter
the very best Whisky Cocktails. A very
and is French for ‘Old Square’.
fast mover on Saint Andrew’s Day.”

makemeacocktail.com/cocktail/7450/bobby-burns/
makemeacocktail.com/cocktail/7441/vieux-carre/
J A PA N E S E
S L I P P E R

Ingredients
30 ml Cointreau
30 ml Melon Liqueur
30 ml Lime Juice

METHOD
Shake all the ingredients together in a cocktail shaker until the outside
of the shaker becomes slightly frosted. Strain into a cocktail glass.
The Japanese Slipper is served with a maraschino cherry in the middle
of the cocktail glass.

The Japanese Slipper, one of the most elegant cocktail drinks

ever created, doesn’t really have much to do with Japan or slippers.
A subtle blend of Midori melon liqueur with Cointreau and lemon
juice, the Slipper mixes sweet and tart flavors for a perfect befo-
re-dinner drink. Why is it called the Japanese Slipper? Possibly
because Midori is the Japanese word for green.

makemeacocktail.com/cocktail/6746/japanese-slipper/
 L E M O N P I S C O
D A I Q U I R I S O U R

Ingredients Ingredients
30 ml Cointreau 60 ml Pisco 1-2 dashes Angostura
60 ml White Rum 30 ml Lemon Juice Bitters
45 ml Lemon Juice 15 ml Sugar Syrup
1 Egg white

METHOD METHOD
Wipe the rim of a cocktail glass with a lemon Shake all the ingredients except the bitters in a
wedge then dip into sugar to rim the glass. cocktail shaker with ice. Shake until the outside
Next add all the ingredients into a cocktail of the shaker becomes frosted then strain into a
shaker with ice. lowball glass.
Shake well and strain into the cocktail glass. Add a couple of dashes of Angostura bitters over
the top and serve.

makemeacocktail.com/cocktail/6845/lemon-daiquiri/ makemeacocktail.com/cocktail/7273/pisco-sour/

O L D C O M T E D E
F A S H I O N E D S U R E A U

Ingredients Ingredients

12.5 ml Sugar Syrup 10 ml Campari

3 dashes Angostura Bitter 30 ml Whiskey
60 ml Bourbon

METHOD
METHOD Add all the ingredients into a mixing glass with
Muddle the sugar with the Angostura bitter in a ice. Stir then strain into a coupette glass. Garnish
lowball glass. Fill the glass with ice and add the with a twist of orange peel.
bourbon and stir.
The Old Fashioned can be served with
bourbon or normal whiskey.

makemeacocktail.com/cocktail/6809/old-fashioned/ makemeacocktail.com/cocktail/6992/comte-de-sureau/
S I X H E M I N G W A Y
C Y L I N D E R D A I Q U I R I

Ingredients Ingredients
15 ml Gin 20 ml Lime Juice
15 ml Cherry Brandy 45 ml White Rum
15 ml Campari 10 ml Sugar Syrup
15 ml Sweet Vermouth 25 ml Grapefruit Juice
15 ml Dry Vermouth 10 ml Cherry Liqueur
15 ml Dubonnet
METHOD
Shake all ingredients in a cocktail
shaker with ice. Shake well for 10-15
METHOD seconds or until the outside of the
Stir over ice before straining into a shaker becomes frosted. Strain into
chilled cocktail glass. Garnish with cocktail glass.
a lemon twist.

This is the drink as Hemingway

drank it at the El Floridita Bar in Ha-
vana, Cuba. Hemingway supposedly
The Six Cylinder cocktail won first
frequented this bar from the early
prize in the Paris Cocktail Cham- 1930’s when he lived in the area.
pionship, held at the Claridge Slowly, from the original daquiri re-
(Paris) on December 2nd, 1928. It cipe, he adapted the ingerdients and
was created by Raymond Latour. quantities until he came up with this
cocktail. Now known the world over.

makemeacocktail.com/cocktail/6831/hemingway-daiquiri/
makemeacocktail.com/cocktail/6955/six-cylinder/
D A I Q U I R I

Ingredients
15 ml Lime Juice
50 ml White Rum
10 ml Sugar Syrup

METHOD
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.

he daiquiri, a cocktail conjured from rum, lime juice and sugar,

originated in Cuba where such ingredients are plentiful, and has
been a popular libation in the United States and beyond for over a
century. American mining engineer Jennings Cox first mixed the
diaquiri cocktail in 1900 at a bar in Santiago, Cuba. While some may
credit Cox with creating the daiquiri, British sailors were consuming
the grog’s combination of rum, water, lime juice and sugar as a
daily ration in the latter 1700s.

makemeacocktail.com/cocktail/6793/daiquiri/
 ROYAL BERMUDA
R O B R O Y
YACHT CLUB

Ingredients Ingredients
Dash Angostura Bitter 15 ml Lime Juice
30 ml Sweet Vermouth 60 ml White Rum
60 ml Scotch Whisky 7.5 ml Orange Curacao
15 ml Falernum

METHOD
Add all the ingredients into a mixing glass with METHOD
ice and stir quite vigorously combine the ingre- Shake with ice and strain into a chilled coupe
dients. glass. Garnish with a lime wheel and serve.
Strain into a cocktail glass. and serve with a
maraschino cherry.

makemeacocktail.com/cocktail/6799/rob-roy/
makemeacocktail.com/cocktail/7647/royal-bermuda-yacht-club/

T U X E D O H O N E Y B E E

Ingredients Ingredients
45 ml Gin 60 ml White Rum
45 ml Dry Vermouth 15 ml Honey
1 dash Absinthe 20 ml Lemon Juice
3 dashes Orange Bitters 7 ml Orange Juice
1 dash Maraschino cherry liqueur
METHOD
Shake all ingredients in a cocktail shaker with ice.
Shake well for 10-15 seconds or until the outside
METHOD of the shaker becomes frosted.
Stir all ingredients in a mixing glass with ice. Strain into cocktail glass and serve.
Strain into a cocktail glass and garnish with a
cocktail cherry and lemon zest twist.

makemeacocktail.com/cocktail/7367/tuxedo/ makemeacocktail.com/cocktail/6961/honey-bee/
C A I P I R I N H A J A P A N A S E

Ingredients Ingredients
50 ml Cachaca 60 ml Cognac
½ Lime 3 dashes Angostura Bitter
Tablespoon Sugar 15 ml Orgeat Syrup

METHOD
First cut up the lime wedges into small
METHOD
segments that will be easy to muddle
Add all the ingredients into a
and release the flavours from.
mixing glass with ice.
Next in a lowball glass or an old fashio-
Stir well and strain into a chilled
ned glass muddle the sugar and lime
wedges. After muddling fill the glass cocktail glass.
with crushed ice and pour over the
cachaca.
Give it a quick stir and serve.

A great cocktail recipe from the

1860’s, this was originally served in a
Caipirinha is Brazil’s national rocks glass with ice, but somewhere
cocktail, made with Cachaça, along the line got altered to be ser-
sugar and lime. ved straight up in a cocktail glass.

makemeacocktail.com/cocktail/6742/caipirinha/ makemeacocktail.com/cocktail/7664/japanese/
A L A B A M A
S L A M M E R

Ingredients
15 ml Sloe Gin
45 ml Southern Comfort
15 ml Amaretto
22.5 ml Lemon Jioce
Top up Orange Juice

METHOD
Add all ingredients into a cocktail shaker with ice. Shake well for 10-15
until the outside of the shaker starts to frost up. Strain into highball
glass with ice. A classic Alabama Slammer.

Legend has it that the Alabama Slammer was invented at the

University of Alabama in 1975, although further details about the
drink’s origin are hazy. Speculation about its inventor abounds,
but neither the bartender who first concocted it nor the bar that
first served it are part of the lore. It is, however, said to be the
signature drink of the Alabama Crimson Tide football team.

makemeacocktail.com/cocktail/6733/alabama-slammer/
M A N H A T T A N
D R Y F O G C U T T E R

Ingredients Ingredients
60 ml Bourbon Whiskey 45 ml Orange Juice
22.5 ml Dry Vermouth 45 ml White Rum
Dash Angostura Bitter 15 ml Lemon Juice
12.5 ml Cognac
15 ml Sherry Sweet
METHOD
10 ml Pisco
Add all ingredients into a cocktail 15 ml Dry Gin
shaker with ice. Shake well for 10-15 15 ml Orgeat Syrup

seconds. Strain into cocktail glass. METHOD

Shake all the ingredients, except
the sherry, with ice and strain into
ice-filled highball glass. Float the
sherry on top of the drink, garnish
The history of the Manhattan
with an orange wheel and serve.
Cocktail is a good deal more
complicated than most legends
would have one believe. The most
popular version of the story makes
sense when one considers the
fact that the drink is referred to
as a Manhattan. An individual by
the name of Doctor Iain Marshall
allegedly invented the drink. This

makemeacocktail.com/cocktail/7683/fog-cutter/
makemeacocktail.com/cocktail/3252/manhattan-dry/
P E N D E N N I S SE AT TL E
C L U B SO UTH SI D E

Ingredients Ingredients
60 ml Gin 15 ml Lemon Juice
30 ml Apricot Brandy 30 ml Gin
15 ml Lime Juice 30 ml Pear Liqueur
1 dash Peychaud’s Aromatic Bitters

METHOD METHOD
Shake all ingredients with ice and Shake all ingredients in a cocktail
fine strain into chilled glass. shaker with ice. Shake well for 10-15
seconds or until the outside of the
shaker becomes frosted.
Strain into cocktail glass and garnish
with a sprig of mint.

This classic is named after the Pen-

dinnis Club in Louisville, Kentucky,
which is popularly supposed to be
the birthplace of the Old-Fashio-
ned.

makemeacocktail.com/cocktail/6984/seattle-southside/
makemeacocktail.com/cocktail/7638/pendennis-club/
Have you ever looked in your cupboard or fridge, and totally uninspired or
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