200 Cocktails (All Colour Cookbook) - Hamlyn Cookbooks

8/12/2019 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/


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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,

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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


(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


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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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


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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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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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


equipment muddling stick


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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


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


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


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



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



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


equipment cocktail shaker,strainer, straws

ice cubes plus crushed ice to serve


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3 measures vodka1 measure Midori



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


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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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



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


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



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


equipment mixing glass, straws

4 measures brandy


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



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



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


ice cubes

1 measure crme de cassis


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


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


flutes


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


flutes


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


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



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


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



strainer

ice cubes6 measures vodka

2 measures sweet vermouthjuice of 1 lemon

juice of 2 oranges1 teaspoon grenadine


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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


cracked ice cubes3 measures vodka

1 measure Amaretto di Saronno

Documents

200 Cocktails (All Colour Cookbook) - Hamlyn Cookbooks