| Cocktails
and Punches |
| Name |
Ingredients |
Method |
| Bellini |
Champagne
(or use Prosecco as it is as good for this cocktail); fresh peach
juice (white peach is best); a thin slice of peach. |
Half
fill a champagne flute with peach juice and top up with the champagne
or Prosecco. Stir once slowly, then decorate with the peach slice. |
| Bloody
Mary. (Properly done) |
50
ml Vodka. (preferably Absolute, Stolichnaya or Smirnoff);125 tomato
juice; a few drops of Worcestershire Sauce; a few drops of dry
sherry, ½ tsp. of lemon juice; a pinch of celery salt;
a pinch of black pepper; a few drops of Tabasco; celery stick
(optional); ice cubes. |
Place
all the ingredients, except the celery stick, the Tabasco and
the Worcestershire Sauce, in the shaker and shake briskly. Strain
in to a glass, add the Tabasco and Worcestershire Sauce to taste,
decorate with the celery stick. |
| Clover
Club Cocktail |
½ teaspoon caster sugar, 1½ fluid oz.
gin, 1 teaspoon grenadine, 1½ tablespoons lemon juice,
1 egg white |
Mix all the ingredients together in a cocktail shaker,
shake well. Strain and pour into a glass with two ice cubes |
| Tom Collins |
2 or three ice cubes, ½ tablespoon caster sugar,
3 fld.oz. gin, 1½ tablespoons lemon juice, soda water to
taste (about 6 fld.oz.). |
Put ice cubes in a tall tumbler and sprinkle the sugar
over them, pour in the gin and lemon juice and stir until the
sugar dissolves. Add the soda and give a quick stir, serve immediately.
|
| Colonel Collins |
As above but use bourbon |
As above |
| Mike Collins |
As above but use Irish Whiskey |
As above |
| Pedro Collins |
As above but use Rum |
As above |
| Sandy Collins |
As above but use Scotch whisky |
As above |
| Dry Martini cocktail |
½ fld.oz. dry vermouth, 2 fld.oz. gin, 3 ice
cubes |
Put ingredients in a cocktail shaker, put the top on
and shake vigorously for a few seconds. Remove the top and pour
mixture in to a chilled glass, garnish with a twist of lemon rind
or an olive. |
| Brandy cocktail |
½ teaspoon caster sugar, 2 drops Angostura bitters,
3 fld.oz. brandy, 2 ice cubes 3 strips of orange rind. |
Place sugar, bitters and the brandy in a cocktail shaker,
and stir with a spoon to dissolve the sugar, add the ice cubes,
twist the orange rind and drop them in the shaker. Put on the
top and shake vigorously. Pour into a chilled glass. |
| The Bronx |
½ fld.oz. sweet vermouth, ½ fld.oz. dry
vermouth, 2 fld.oz. gin, 2 tablespoons orange juice, 1 piece of
orange rind and 3 ice cubes. |
Put all the ingredients in the cocktail shaker, put
on top and shake well. Remove the top and pour through the strainer
into a glass. |
| Manhattan |
3 fld.oz. dry martini, 3 fld.oz. bourbon. |
Pour the martini and bourbon into a cocktail shaker
put on the top and shake well for a few seconds. Pour into a chilled
glass. Add crushed ice if desired. |
| Manhattan
2 |
50
ml Canadian Club Whisky. 20ml red vermouth (Martini Rosso); four
drops angostura bitters; ice cubes. Cherry on stick (optional) |
Assemble
all the ingredients in a shaker, give a good shake. Pour into
a tumbler and decorate with the cherry. |
| Maple cocktail |
4x1 inch strips finely pared orange rind, 2 ice cubes,
roughly crushed, 6 fld.oz. bourbon, 4 fld.oz. lemon juice, 3 fld.oz.
maple syrup. |
Put a piece of orange rind in each glass, refrigerate
until well chilled. Place the crushed ice in a chilled cocktail
shaker and pour in the bourbon, lemon juice and maple syrup. Shake
vigorously for a few minutes until it's chilled but not so long
that the ice melts too much and dilutes the cocktail. Strain into
the chilled glasses and serve immediately. |
| Martini
|
80ml
Gin (preferably Bombay Sapphire or Tanqueray)
OR Vodka (preferably Stolichnaya, Absolut or Smirnoff);
a few drops dry vermouth (Noilly Prat or Martini Extra
Dry); 1 Lemon; 1 green olive (optional) |
All
the ingredients must have been kept in the fridge and be close
to freezing. Pour the cold gin or vodka in to a cold martini glass,
then drizzle in a few drops of the vermouth. Cut a thin twist
of lemon zest and wipe it around the rim of the glass before dropping
it in to the glass. Add the olive. |
| Mint Julep |
6 small mint leaves, 1 teaspoon caster sugar, 1 teaspoon
cold water, 8 fld.oz. crushed ice, 4 fld.oz. bourbon, 2 lemon
slices, a sprig of fresh mint and ¼ teaspoon icing sugar.
|
Put the mint leaves on the bottom of a large, tall glass,
add the caster sugar and the water. With a long implement, crush
the leaves until they are well bruised. Keep pounding until the
sugar is dissolved. Pour in the crushed ice and the bourbon and
mix with a spoon. Dry the outside of the glass and put in the
coldest part of the fridge for at least an hour, the ice should
be nearly solid. Remove with a cloth so as not to mark the frosting,
garnish with the mint sprig and lemon slices, serve with a straw.
|
| Old fashioned cocktail |
1 crushed sugar cube, 1 tablespoon water, 1½
fld.oz. rye whisky, 1 teaspoon bitters, 1 small piece finely pared
lemon rind, 1 large ice cube, 1 very small orange slice. 1 maraschino
cherry. |
Place the crushed sugar cube and the water in a glass,
stir until dissolved. Stir in the whisky and bitters. Twist the
rind over the glass to extract the oils and stir in the rind.
Add the ice cube and garnish with the orange slice and cherry.
Serve. |
| Orange blossom cocktail |
2 fld.oz. of orange juice, 3 fld.oz. gin, 2 teaspoons
clear orange blossom honey and 2 ice cubes. |
Put all the ingredients in a cocktail shaker, put on
the lid and shake well until the honey is dissolved. Pour and
serve immediately. |
| Pink Lady |
2 fld.oz. gin, 2 tablespoons brandy, 1 teaspoon grenadine,
1 egg white juice of ½ lime and 1 sprig of mint. |
Put the gin, brandy and grenadine in a cocktail shaker,
Add the beaten egg white and lime juice. Put the top on and shake
well. Pour the mixture in to a glass and garnish with the mint
sprig. |
| Rusty Nail |
2 fl. oz Scotch whisky + 2 tablespoons Drambuie. |
Place cocktail glass in fridge for 15 minutes to chill.
Remove pour in whisky and Drambuie, stir gently and serve straight
away. |
| Scotch Mist |
2 fl. Oz. Scotch whisky, 1 lemon, halved, 2 ice cubes,
crushed. |
Pour whisky into the cocktail shaker, twist the lemon
halves on to the whisky to extract the juice from the flesh and
the oils from the skin. Drop the lemon into the shaker with the
crushed ice. Screw on the lid and shake vigorously several times.
Serve in a chilled glass. |
| Screwdriver |
2 fl.oz. Fresh orange juice. 3 fl. Oz. Vodka. 1/2 teaspoon
castor sugar, 1 ice cube. |
Put all the ingredients in a shaker, screw on lid and
shake well for 30 seconds. Pour in a chilled glass and serve immediately.
|
| Sidecar |
6 fl.oz. Brandy. 3 fl. Oz. Lemon juice. 3 fl. Oz. Orange
flavoured liqueur, 4 ice cubes. |
Pour brandy, lemon juice and liqueur into a cocktail
shaker and shake vigorously for 30 seconds. Pour into four chilled
cocktail glasses and serve straight away. |
| Singapore Sling |
2 fl. Oz. Gin. 4 tablespoons cherry brandy. 1 cup of
lemon juice. 2 fl.oz. Water, 2 ice cubes. |
Place all but the ice cubes in a shaker and shake vigorously
for 30 seconds. Pour into a long, chilled glass , add the ice
cubes and serve. |
| Snowball |
2 fl. Oz. Advocaat. 8 fl. Oz. lemonade. 1 ice cube.
|
Put the ice cube in a long glass, pour in the Advocaat
then the lemonade. Stir with a long spoon and serve. |
| White Lady |
4 fl. Oz. Gin. 2 fl. Oz. Cointreau. 2 fl. Oz. Lemon
juice. 6 ice cubes. |
Place all the ingredients in a cocktail shaker and shake
vigorously for 30 seconds. Pour into two tall glasses and serve
immediately. |
| Vodka Cocktail |
3 fl. Oz. Vodka. 6 fl. Oz. Grapefruit juice. 2 teaspoon
Campari. 2 ice cubes. |
Put a large cocktail glass in the fridge for 30 minutes.
Remove the glass from the fridge, pour in the liquid ingredients,
stir with a long spoon, add the ice cubes and serve. |
| White Russian |
4 fl. Oz. Vodka. 2 fl. Oz. Crème de Cacao. 1
tablespoon double cream. 6 ice cubes. |
Place all the ingredients in the cocktail shaker and
shake well for 30 seconds. Pour into two chilled glasses and serve
straight away. |
| Zombie |
2 fl. Oz. Light rum. 2 fl. Oz. Dark rum. 3 tablespoons
lime juice. 2 tablespoons pineapple juice. 1 teaspoon sugar. 2
ice cubes. 1 Maraschino cherry |
Chill a largish glass in the fridge for 30 minutes.
Place all the ingredients except the ice cubes in the cocktail
shaker. Cover and shake for about 1 minute. Remove the glass from
the fridge, add the ice cubes and pour over the mixture. Decorate
with the cherry and serve at once. |
