Invented by UK bartending guru, Dick Bradsell. Shake a large (50ml) shot of gin, a small (25ml) shot of fresh limejuice and ½ shot of sugar syrup in a shaker half-filled with ice. Strain into a rocks glass filled with crushed ice and pour a small shot of crème de mure over the top. Garnish with two blackberries.
One of the finest cocktails in the world. Salt the rim of the glass (use a Martini glass) by pouring some fine salt into a dish, wiping a lime wedge around the rim of the glass, and then dipping it into the salt. Fill a shaker 2/3 full with ice, and add a large (50ml) shot of tequila, a small (25 ml) shot of Cointreau and a small shot of fresh limejuice. Shake and strain into the glass.
A very popular summer drink. Add a few mint leaves and either some sugar syrup or a couple of sugar cubes to an old fashioned glass. Muddle these together, then add a large (50ml) shot of golden rum, and stir. Top up with crushed ice, and add a little soda water to taste.
The perfect drink to celebrate with! Place a sugar cube in the bottom of a champagne flute, and add 2-3 dashes of Angostura bitters. Top up half way with Champagne, stir briefly, and then continue filling to the top.
Possibly the best-known bourbon cocktail? Into a shaker add a few mint leaves and 3 small (25ml) shots of bourbon. Gently muddle, and then add a teaspoon of caster sugar and 3 dashes of Angostura. Fill the shaker 2/3 with ice, and strain into a glass ½ filled with crushed ice. Stir, and top up with more crushed ice. Serve with a straw.
Ernest Hemingway's favoured tipple. Into a shaker ½ filled with ice, add a large (50ml) shot of light rum (Havana Club 3 year old?), 2 tablespoons of fresh limejuice, and 1 tablespoon of sugar syrup. Shake, and strain into a rocks glass filled with crushed ice. Garnish with a lime wedge.
Another fine Dick Bradsell creation! Into a shaker ½ filled with ice, add a large (50ml) shot of vodka, a dash of sugar syrup, a dash of orange bitters and a sprig of mint. Shake very thoroughly for 20-30 seconds, and strain into a chilled martini glass. Garnish with another sprig of mint.
Another delicious summer choice. This drink perfectly illustrates the importance of remembering ratios when mixing cocktails. The ratio for this punch goes as follows - 1 sour, 2 sweet, 3 strong, 4 weak. Use limejuice for the sour, sugar syrup for the sweet, dark rum for the strong, and fruit juice and ice for the weak. Juices should always be fresh for a drink of this sort. Serve long.
This fine cocktail became popular again a few years back when Smirnoff launched a ready-mixed version. Fill a highball with ice, and add a large (50 ml) shot of vodka. Squeeze a lime (cut into wedges) into the glass, and drop the husks in. Top up with ginger beer (or ginger ale if that's all you can get), stir and serve with a straw.
This little number was created by top Bristol cocktail bod Joby Andrews. Pour 1/3 shot of Wray and Nephew Coconut Rum over ice and stir. Add 2 shots of Wyborowa Pineapple vodka and stir. Strain into a martini glass and serve with a cocktail umbrella and 3 cherries.