Cocktails 'A'

Aberdeen Angus

1/3 measure Drambuie, 2/3 measure Scotch whiskey, 1 ½ ozs. honey, juice ½ lime. Stir whiskey, honey and lime juice in a warmed mug, add the Drambuie (flaming liqueur). Light the Drambuie, stir and serve.

Acacia

1 measure dry Gin. ½ measure Benedictine. Shake over ice, strain into a cocktail glass.

Acapulco

½ measure Tequila, ½ measure white Rum, ¼ pint of pineapple juice (or to taste), juice ½ lime. Shake over ice, strain into a collins glass filled with ice.

Adam & Eve

1/5 measure Drambuie, ½ measure Gin, 1/5 measure Amaretto (almond flavoured liqueur), 1 dash Grenadine (non alcoholic syrup - red), 1 dash Gomme syrup (non alcoholic syrup). Shake and strain over ice. Dress with lemon slice and cherry.

After One

¼ measure Campari (bright red - orange bitters), ¼ measure Gin, ¼ measure sweet Vermouth (fortified wine), ¼ measure Galliano (a spicy herb-flavoured liqueur). Stir over ice, strain and a twist of orange.

Bacardi Blossom

½ measure Bacardi, ½ measure orange juice, dash Maraschino (cherry liqueur). Strain into glass filled with ice.

Babsi

1 fl. oz. Grand Marnier, 25ml, Bourbon whiskey, 2 dashes lemon juice, 2 dashes orange juice. Use a Champagne glass with frappe ice.

Badel 70

1/3 measure Vinjak Cezar (Yugoslavian Brandy), 1/3 measure Cherry Brandy, 1/3 measure dry Vermouth. Stir and add to ice.

Bacardi Special

2/3 measure Bacardi White Label, 1/3 measure Gin, lime juice, 1 dash Grenadine (non alcoholic syrup - red), 2 dashes Gomme syrup (non alcoholic syrup). Add all the ingredients together except the Rum and shake well. Add the Rum and shake well. Serve in a cocktail glass with ice.

Beam me up Scotty

¾ measure Kahlua, ¾ measure Crème de Banane, ¾ measure Bailey's. Layer the ingredients in order into a fluted shooter.

Bahamian Delight

½ measure Campari (bright red - orange bitters), ½ measure pineapple juice. Mix and strain into an ice-filled glass and garnish with a cherry.

Cacatoes

1 measure Cognac, ½ measure Mandarine Napoleon (orange and brandy liqueur), ½ measure orange juice, 3 dashes Crème de Banene, 3 dashes lemon juice, dash Grenadine (non alcoholic syrup - red). Garnish with an orange slice and cherry and serve in glass with ice.

Caberet

1 and ½ measures of Gin, 2 dashes Angostura (Rum based bitter), 1 dash Benedictine (a herb flavoured - brandy based liqueur), 2 dashes Vermouth (fortified wine). Stir and serve in cocktail glass with ice.

Caledonia

32.5ml Scotch Whiskey, 32.5ml Glayva (whiskey based liqueur), lemon juice, dash Grenadine (non alcoholic syrup - red), dash egg white. Serve with ice, straws, cherry and lemon slice.

Café Royal Appetiser

1 measure dry Gin, 1 measure Dubonnet (a bitter fortified wine (Vermouth)), lemon juice half measure. Serve with ice in a cocktail glass.

Cockney Champagne

¾ measure Gin, 1 measure sweet and sour, top with Champagne. Pour into a champagne flute and garnish with an exotic flower for the extravagant touch.

Cara Sposa

1/3 measure Cointreau, 1/3 measure Tia Maria, 1/3 measure cream. Mix over ice and serve into a cocktail glass.

Daiquiri Blossom

½ measure white rum, ½ measure fresh orange juice, dash Maraschino (cherry liqueur). Strain into a cocktail glass with ice.

Daily Mail

1/3 measure Amer Picon (orange and Gentian bitters), 1/3 measure Rye Whiskey (old style whiskey containing 51% of rye grain), 1/3 measure orange squash, 3 dashes orange bitters. Shake well and serve with ice.

Dean's Gate

½ measure white Rum, ½ measure Drambuie, ¼ measure lime cordial. Stir over ice and add a twist of orange. Cocktail glasses are ideal.

Daiquiri Mambi

50ml Bacardi White Label, ½ lime juice, 1-teaspoon sugar. Serve in a jug with plenty of ice.

Deep Valley

32.5 ml Blue Curacao (liqueur made from bitter oranges with a blue colouring), 32.5ml dry Gin, 50ml pineapple juice and 2 dashes of lemon juice. Top with soda water (to taste) lemon slice and cherry. Serve in a collins glass over ice.

Deauville 2

¼ measure Brandy, ¼ measure of Cointreau, ¼ measure Calvados (apple Brandy) and a splash of lemon juice. Shake well and serve in a cocktail glass with ice.

Earthquake

2/3 measure dry Gin, 2/3 measure Pernod, 2/3 measure Whiskey. Stir over ice and pour into a cocktail glass.

El Diablo

1 ½ measures Tequila, ¾ measure Crème de Cassis, ½ juice of lime. Stir over ice and top with ginger ale (to taste).

El Jardinero

¾ measure white Rum, ½ measure Sambuca (aniseed flavour), ¼ measure lime juice. Shake well over ice and serve in a cocktail glass.

Emerald

1 and ½ measures of Gin, 1/4 measure of Crème de Menthe (peppermint flavoured liqueur), dash Angostura (Rum based bitter), dash lemon juice, half an egg white (try without if your not a fan of eggs). Shake over ice, strain into a cocktail glass and garnish with a green cherry.

English Highball

1/3 measure Brandy, 1/3 measure Italian Vermouth (fortified wine), 1/3 measure Gin. Mix over ice and serve into a highball glass. Top with soda water (to taste) and a twist of lime.

Fancy Gin

1/5 measure Gin, dash Angostura (Rum based bitter), 2 dashes Cointreau, 2 dashes Gomme syrup (non alcoholic syrup). Mix well and serve over ice in cocktail glass. Decorate with a twist of lime peel.

Fair and Warmer

1/3 measure Dark Rum, 1/5 measure Vermouth (fortified wine - preferable Italian), 1/6 measure Curacao (liqueur made from bitter oranges). Shake and serve in a cocktail glass filled with ice.

Favourite Cocktail Option 2

½ measure Cognac, ½ measure Gin, 3 dashes Grenadine (non alcoholic syrup - red), 2 dashes of lemon juice. Serve over ice filled cocktail after mixing thoroughly.

Favourite Cocktail Option 1

1/3 measure Gin, 1/3 measure Apricot Brandy. 1/3 measure dry Vermouth (fortified wine), 2 dashes lemon juice. Serve over ice filled cocktail after thoroughly mixing.

Flaming Full Monty

1 measure Vodka, 2 drops dry sherry (experiment), a small bottle of tomato juice, ½ (or less) tablespoon of Horseradish sauce, 2 pinches of English and French mustard, pinch of salt and pepper. Mix the ingredients thoroughly and serve in an ice-filled tall glass. Garnish with a celery stick.

Fergies's Fizz

½ measure Cointreau, ½ measure Cherry Brandy. Shake well over ice and serve in a flute glass topped with champagne.

Gargoyle

1/3 measure Cognac, 1/3 measure dry Gin, 1/3 measure Cointreau. Serve with frappe ice in a cocktail glass.

Garden Party

16ml Vaapukka liqueur (a raspberry liqueur), Champagne. Pour liqueur into flute glass and top with iced champagne.

Geronimo

32.5ml white Rum, 32.5ml orange juice, 32.5ml pineapple juice, dash of lime juice, dash of Angostura (Rum based bitter), dash Grenadine (non-alcoholic syrup - red). Shake well and pour into ice filled Collins glass dressed with pineapple and orange slices.

Genoa

¼ measure Grappa (aniseed flavoured spirit), ¼ measure Sambuca (aniseed flavoured liqueur), ¼ measure dry Vermouth (fortified wine). Stir over ice and serve into ice filled balloon glass.

Hair of the Dog

32.5ml Scotch Whiskey. 50ml cream, add honey to taste. Mix together with ice, pour into a cocktail glass.

Hell Raiser

32.5ml Vodka, 32.5ml Dubonnet (a biter fortified wine (Vermouth)). Take a highball glass and fill with ice. Stir in ingredients and top with tonic and a slice of lemon.

Halifax Harlot

1 measure Mandarine Napoleon, ¼ measure Galliano (a spicy herb-flavoured liqueur), add a dash of orange juice. Mix over ice and pour into a champagne flute glass. Add iced champagne to taste.

Hallmint

½ measure Royal Mint Chocolate liqueur, ½ measure Cognac, 2 dashes Cointreau. Serve in a cocktail glass with ice.

Handicap

50ml Grand Marnier, 1 wine-glass of Fruchtschaumwein (fruit flavoured sparkling lemonade). Shake over ice and serve in a large wine-glass with a slice of lemon.

Ika

1 and ½ measures of Gin, ¾ measure of Grenadine (non-alcoholic syrup - red). Pour over ice filled cocktail glass. Serve with a dash of lemon peel juice.

Icebreaker

1and a ½ measures Tequila, ½ measure grapefruit juice, 16ml Cointreau, dash of Grenadine (non-alcoholic syrup - red), frappe ice. Mix together in a blender and serve in a champagne flute.

Inca 1

1/6 measure Gin, 1/6 measure French Vermouth (fortified wine), 1/6 measure dry Sherry, 2 dashes Orange bitters, 2 dashes Orgeat (Almond flavoured) syrup. Shake over ice and serve into a cocktail glass. Garnish with a pineapple slice and add a squeeze of orange juice.

Imperial

1/3 measure dry Gin , 1/3 measure Mandarine Napoleon (orange and brandy liqueur), 1/6 measure Amaretto (almond flavoured liqueur), 1/6 Sambuca (aniseed flavoured liqueur), 1 dash lemon juice. Shake well with ice and serve in a cocktail glass.
Imperial Fizz

¾ measure Scotch Whiskey, ¼ measure Bacardi White Label, ½ lemon juice. Serve in an ice-filled highball glass and add soda water to taste.

Jack Rabbit

1 and ½ measures of Calvados (Apple Brandy), ¾ measure of maple syrup, orange juice and lemon juice to taste. Shake over ice and serve into a cocktail glass.

Jamaica Babie

1 measure Dark Rum, ½ measure Tia Maria, ½ measure Crème de Noyau (a peach-kernel flavoured liqueur), ½ measure orange juice. Serve into an ice-filled cocktail glass and add a dash of Grenadine (non-alcoholic syrup - red) and grated nutmeg.

Jamaican Granito

1 measure Brandy, ½ measure Cointreau, ½ scoop orange water ice, ½ scoop lemon water ice. Mix together and pour into a highball glass. Add soda water and grated nutmeg to taste.

Jenks

½ measure dry Gin, ½ measure dry Vermouth (fortified wine), dash Benedictine (a herb flavoured - brandy based liqueur). Serve in a cocktail glass with ice.

Jewel

1/3 measure dry Gin, 1/3 measure green Chartreuse (a herb flavoured - green liqueur), 1/3 measure Vermouth (preferably Italian fortified wine), dash Orange bitters. Mix over ice and serve in a cocktail glass topped with a cherry.

Kangaroo

¼ measure Vermouth (preferably French - fortified wine), 1/3 measure Vodka,. Shake well with ice and serve with a twist of lemon juice in a cocktail glass.

Kapitein Kok

25ml Tequila, 50ml Fraises de Bois Dolphi (strawberry flavoured liqueur). Pour into an ice-filled highball glass and top with Bitter orange and garnish with a slice of orange.

Katinka

1 measure Vodka, ½ measure Cherry Brandy, ¼ lemon juice. Shake well with ice and serve in a cocktail glass decorated with a lemon slice.

Kentucky Colonel

¾ measure Bourbon Whiskey, ¼ measure Benedictine (a herb flavoured - brandy based liqueur). Mix and serve in an ice filled cocktail glass (to taste).

Kerry Cooler

1 and ½ measures of Irish Whiskey, ¾ measure of dry Sherry, 3 dashes Gomme syrup (non alcoholic syrup), dash lemon juice. Mix over ice and pour into an ice-filled collins glass. According to taste add soda water and lemon slice.

Lady Finger

2/5 measure Cherry Brandy, 2/5 measure dry Gin, 1/5 measure Kirsch (an cherry flavoured liqueur). Serve in a cherry topped, ice-filled cocktail glass.

Ladies 1

¾ measure Bourbon Whiskey, ¼ measure Anisette (an aniseed flavoured liqueur), 2 dashes Angostura (Rum based bitter). Stir over ice and strain into a cocktail glass topped with pineapple slice and or pineapple ice cube

Leap Frog Highball

2 measures Gin, ½ juice of lemon. Serve in an ice-filled highball glass and add Ginger Ale to taste.

Lady's Dream

1/3 measure Bourbon Whiskey, 1/3 measure Curacao (liqueur made from bitter oranges), 1/3 measure Crème de Fraises (strawberry liqueur), dash of cream. Shake well with ice and serve into a cocktail glass.

Long Island Iced Tea

30 ml Vodka, 30 ml Tequila, 30 ml white rum, 15 ml Cointreau, 30 ml lemon juice, 30 ml sugar syrup, dash of coke and lemon peel for garnish

Build liquors over ice and add the juices on top. Finish by dropping the peel into the drink.

Lido

50ml Gin, 50ml Vermouth (preferably French - fortified wine), 2 dashes Apricot Brandy. Stir over ice and pour into a cocktail glass and garnish with a cherry.

Lime Daiquiri

Fresh out of Havana, this cocktail was made famous by Ernest Hemmingway.

45 ml White Rum, 30 ml fresh lime juice, 15 ml sugar syrup and lime peel for garnish

Shake ingredients together well with ice and pour into a cocktail glass or champagne flute.

Machatten

32.5ml Sweet Martini, 50ml Scotch Whiskey, 16ml Glayva (whiskey based liqueur), dash Angostura (Rum based bitter). Stir over ice and pour into a tumbler topped with a cherry.

Macca Cocktail

1/3 measure dry Gin, 1/3 measure dry Vermouth (fortified wine), 1/3 measure sweet Vermouth, 2 dashes Crème de Cassis (blackcurrant liqueur). Mix over ice and strain into an ice-filled highball glass. Top with soda water (to taste) and a slice of lemon.

Maiden's Blush 2

½ measure Pernod, 1 measure dry Gin, ½ measure lemon juice, dash Grenadine (non-alcoholic red syrup), dash Gomme syrup (non-alcoholic syrup). Shake with ice and pour into a cocktail glass.

Mahui Fizz

50ml white Rum, 1 egg, 4 fl.ozs.130ml Pineapple juice, 16ml Gomme syrup (non-alcoholic syrup). Mix with some crushed ice. Pour into a Champagne glass and decorate with a cherry, pineapple ice cube and straws.

Malibu Beach

2 measures orange juice, ½ measure Vodka, dash Grenadine (non-alcoholic red syrup), dash lemon juice, dash egg white. Mix over ice and pour into a cocktail glass. Serve with an olive and dash lemon peel juice.

The Martini

The Martini has a past fogged over in mystery and legend. One rumour has it that it was created in 1910 by a barman called Martini for John D. Rockefeller in a New York Hotel. Yet another cites its originator as a 'Professor' Jerry Thomas who staffed the Occidental Hotel in San Fransisco. One day in 1850, a traveller on route to Martinez, California staggered up to the bar, dropped down a gold nugget and requested something special. Although initially taken aback, Thomas quickly threw together a drink for the man and named it after his destination. English history claims that the drink is named after the rifle company Martini & Henry, which supplied the British Army from 1871.

Whatever its origin, the Martini surely ranks as the pinnacle of the Cocktail Age. Spawning a thousand variations, inciting arguments over its exact constitution and drunk by icons of style from James Bond to partygoers in the Great Gatsby, the Martini is a slice of timeless cool.

Shaken, Stirred, with or without olive, dry, sweet, vodka, gin ... the permutations are endless. Below is the recipe for the classic dry martini:

45 ml gin, 5 ml Dry Vermouth, lemon peel for twist and olive for garnish

Stir the Gin & Vermouth together with ice cubes until just chilled. Quickly pour into a Martini glass and garnish.

Midori Sour

1 measure Midori, ½ measure Vodka, 3 dashes sweet and sour. Shake the ingredients together and strain into an ice-filled cocktail glass and stir. Garnish with a cherry.

Napoleon

1 measure V.S.O.P Armagnac, ¼ measure Noilly Prat (French Vermouth), 1 dash Gomme syrup (non-alcoholic syrup). Shake over ice and pour into a flute glass topped with iced Champagne.

Narranga

¾ measure Bourbon Whiskey, ¼ measure Vermouth (preferably Italian - fortified wine), 1 dash Anisette (an aniseed flavoured liqueur). Mix with ice and strain into a cocktail glass. Top with a twist of lemon peel juice.

Naturally Dutch

1 measure Advocaat, ½ measure Cherry Brandy, dash Grenadine (non-alcoholic red syrup). Shake well with ice and pour into a flute glass. Add Champagne to taste and garnish with a cherry.

Navy Mixture

1 measure Rum, ½ measure lemon juice, ½ measure dry Vermouth (fortified wine), dash Cherry Brandy. Shake with ice and serve into a cocktail glass.

Netherlands

32.5ml Brandy, 16ml Cointreau, 1 dash Orange bitters. Stir with ice and strain into a cocktail glass.

Old Etonian

½ measure dry Gin, ½ measure Lillet (an aperitif wine), 2 dashes Amer Picon (orange and gentian bitters), 2 dashes Crème de Noyau (a peach-kernel flavoured liqueur). Mix with ice and serve in a cocktail glass.

Oklahoma

1/3 measure Jamaican Rum, 1/3 measure dry Vermouth (fortified wine), 1/3 measure dry Gin. Mix well with ice before pouring into a cocktail glass.

Olivette 1

½ gill Plymouth Gin, 2 dashes Gomme syrup (non-alcoholic syrup), 2 dashes Absinthe, 2 dashes Orange bitters. Stir over ice and pour into cocktail glass garnished with an olive and dash of lemon juice.

Old Fashioned

A classic American Drink.

60 ml Bourbon or Rye Whiskey, 10 ml sugar syrup, 2 dashes angostura bitters, soda water, lemon peel for twist, orange slice and cherry for garnish

Mix the bitters and syrup together in an old fashioned glass. Add the Whiskey, ice cubes and soda water.

Opera

2/3 measure dry Gin, 1/6 measure Maraschino (cherry liqueur). Stir over ice and strain into a cocktail glass. Add a squeeze of orange peel juice.

Omnia

½ measure Vodka, ½ measure Brandy, 2 dashes sweet Vermouth (fortified wine), 2 dashes Maraschino (cherry liqueur), 2 dashes Grand Marnier. Stir all contents over ice and strain into a cocktail glass garnished with a cherry.

Paddy

1½ measures Irish Whiskey, ½ measure sweet Vermouth (fortified wine), dash Angostura (Rum based bitter). Shake over ice and serve into a cocktail glass.

Paisley

4/5 measure dry Gin, 1/5 measure French Vermouth (fortified wine), 3 dashes Scotch Whiskey. Serve in an ice-filled scotch glass garnished with a twist of lemon peel juice.

Palm Breeze

½ measure dark Rum, 1/3 measure yellow Chartreuse (a herb flavoured - green liqueur), 1/6 measure Crème de Cacao (a cocoa flavoured liqueur), ½ lime juice, dash Grenadine (non-alcoholic red syrup). Shaken over ice and served in a cocktail glass.

Palmer

1 and ½ measures of Bourbon whiskey, dash Angostura (Rum based bitter), 2 dashes lemon juice. Mix over ice and serve in a cocktail glass.

Pancho Villa 1

1 measure Tequila, ½ measure Tia Maria, dash Cointreau. Shake well with ice and serve into a cocktail glass decorated with lemon slice and coffee bean.

Pancho Villa 2

½ measure Campari (bright red - orange bitters), ½ measure Tequila. Mix with ice and strain into a cocktail glass.

Pink Gin

Famed throughout the British Empire for its health giving properties.

45 ml Plymouth Gin and several dashes of angostura bitters (to taste)

Coat the glass with bitters, and throw away any excess. Pour in the gin. Add ice if you like, but the drink is traditionally drunk at room temperature.

Pina Colada 1 - There is more than one version of this cocktail

32.5ml Coconut cream, 50ml white Rum, 2 fl. ozs. pineapple juice, 2 scoops crushed ice. Mix together. Decorate with slice of pineapple serve into a large bowled glass garnished with a cherry

Q Four

¼ measure Scotch Whiskey, ¼ measure Chartreuse (a herb flavoured - green liqueur), ¼ measure Royal Mint Chocolate Liqueur, ¼ measure Cinzano Bianco. Shake well over ice and serve into a cocktail glass.

Quakers

½ measure Brandy , ½ measure white Rum, ¼ lemon juice, 2 dashes raspberry syrup. Mix well with ice and pour into a cocktail glass.

Quarter Deck

1/3 measure dry Sherry, 2/3 measure dark Rum, dash lime cordial. Stir over ice and serve in a cocktail glass.

Quiet Sunday

32.5ml Vodka, 16ml Amaretto (almond flavoured liqueur), 4 fl. ozs. fresh Orange juice, 3 dashes Grenadine (non-alcoholic red syrup). Mix the Vodka, Amaretto & Orange juice over ice. Pour into a ice-filled highball glass before adding the Grenadine.

Queen Bee

1/3 measure Tia Maria, 1/3 measure Vodka, 1/6 measure lime juice, 1/6 measure sweet Sherry. Stir over ice and strain into a cocktail glass.

Rainbow

32.5ml Advocaat and 3 dashes orange juice into an ice-filled Goblet. Mix well before adding 16ml Cherry Brandy and 16ml Blue Curacao (liqueur made from bitter oranges with a blue colouring). Do not stir and serve with straws.

Raffles Bar Sling

65ml Gin, 32.5ml Cherry Brandy, ½ lime juice, 2 dashes Angostura (Rum based bitter), 3 dashes Benedictine (a herb flavoured - brandy based liqueur). Pour the Gin, Brandy, lime juice and Angostura into an ice-filled highball glass. Stir well before adding the Benedictine. Dress with mint and lime slice.

Rattlesnake

1½ measures Bourbon Whiskey, 4 dashes lemon juice, 2 dashes Gomme syrup (non-alcoholic syrup), 1 egg white, 1 dash Pastis or Sambuca (aniseed flavoured liqueur). Stir over ice and serve into a cocktail glass.

Raspberry Cooler

40ml dry Gin, 40ml Raspberry syrup, 20ml lime-juice, 2 dashes Grenadine (non-alcoholic red syrup), 1/3 pint Ginger Ale. Serve in a highball glass with ice.

Red Lion

1/3 measure Grand Marnier, 1/3 measure dry Gin, 1/6 measure lemon juice. Stir well with ice and serve in a cocktail glass.

Sake Manhattan

1 part sake (Japanese Beer made from rice), 2 measures Rye Whiskey (old style whiskey containing 51% of rye grain). Stir over ice and serve in a cherry-topped cocktail glass.

Sabbath Cooler

30ml Cognac, 30ml Vermouth (preferably French - fortified wine), ¼ of lime juice. Stir over ice and serve in a highball glass. Topped with soda to taste.

Salvatore

2/5 measure Vodka, 1/5 measure Cherry Brandy, 1/5 measure Cointreau, 1/5 measure grapefruit juice. Stir over ice and serve in a cherry-topped cocktail glass.

Salty Dog - I don't like the sound of this one

50ml oz. Vodka, 130ml grapefruit juice. Take a wine glass and salt the rim then add ingredients without stirring.

Sand Martin

2/5 measure dry Gin, 2/5 measure Vermouth (preferable Italian - fortified wine), 1/5 measure Green Chartreuse (herb flavoured green liqueur). Stir over ice and pour into a cocktail glass.

Talisman - One for the Navy lads and lasses

¼ measure Golden Rum, ¼ measure White Rum, ¼ measure Grand Marnier, ¼ measure Vodka, ¼ lime juice, ¼ measure pear juice (only if you have it). Stir over ice and serve in a cocktail glass. Garnish with fruit slices (cherry & or lime slice) and mint.

Tahiti Club - Fruity

½ measure White Rum, 1/6 measure lime, lemon & pineapple juice, 2 dashes Maraschino (cherry liqueur). Stir over ice and serve in an old fashioned glass or goblet. Add fruit to taste (lemon, pineapple, lime slices).

Television - Very much for the fans of Vermouth

1/3 measure dry Gin, 1/6 measure dry Vermouth, 1/6 measure sweet Vermouth, 1/6 measure Crème de Noyeau (almond flavoured liqueur). Stir over ice and pour into a cocktail glass.

Tap Water - You wouldn't find this in a natural spring

½ measure Triple Sec (a sweet Curacao - liqueur made from bitter oranges), ½ measure dry Gin. Mix and serve in an ice-filled highball glass. Garnish with a lemon slice and add lemonade to taste.

Tom Collins

60 ml Gin, 45 ml lemon juice, 7 ml sugar syrup, soda water and lemon peel for garnish

Combine in a glass and stir well. Add Ice and top up with soda.

Temptation the 3rd - Many different forms of this cocktail - but this is p2k's favourite of the 3

¾ measure Bourbon whiskey, 2 dashes Cointreau, 2 dashes Pastis (aniseed flavoured liqueur), 2 dashes Dubonnet (a biter fortified wine (Vermouth)). Stir over ice and pour into a cocktail glass. Garnish with orange and lemon slices.

Uncle Sam - We know there is more than one variety and if you have the ingredients then lets us know.

1 measure peach flavoured liqueur, 1 measure Bourbon Whiskey. Stir over ice and serve in a cocktail glass topped with soda water (to taste).

Ulanda - Very much like sucking an aniseed ball - ease up on the Pastis if your not a great lover of aniseed.

1/3 measure Cointreau, 2/3 measure dry Gin, 2 dashes Pastis or Sambucca (aniseed flavoured liqueur). Shake well with ice and serve in a cocktail glass.

Up-to-date

2/5 measure Rye Whiskey (old style whiskey containing 51% of rye grain), 2/5 measure dry Vermouth (fortified wine), 1/5 measure Grand Marnier, dash Angostura (Rum based bitter). Shake with ice and pour into a cocktail glass dressed with a lemon slice.

Union Jack - One for the Brits

2/3 measure Gin, 1/3 measure Crème Yvette liqueur (made from Parma Violets), 2 dashes Grenadine (non alcoholic syrup - red). Stir over ice and pour into a cocktail glass. Add the Grenadine last to get a red streaked effect.

Valencia (also known as the Valencia Smile)

2/3 measure Apricot Brandy, 1/3 measure Orange Juice, 4 dashes Angostura (Rum based bitter). Serve with ice in a cocktail glass.

Van Vleet

3/5 measure Bacardi (white rum), 1/5 measure orange juice, 1/5 measure syrup (maple if possible). Mix the ingredients well and serve in an ice-filled glass.

Varsity Blues

¼ measure Vodka, ½ measure Gin, ¼ measure Blue Curacao (liqueur made from bitter oranges with a blue colouring), dash Maraschino (cherry liqueur). Stir over ice and serve in a cocktail glass.

Velvet Hammer 1 - There is more than one

1/3 measure Tia Maria, 1/3 measure dry Vermouth (fortified wine), 1/3 measure fresh cream. Mix well with ice and strain into a cocktail glass.

Vermouth - This is only one of many versions

½ measure Sweet Vermouth (fortified wine), ½ measure French Vermouth, dash Campari (bright red - orange bitters). Stir over ice and serve into a cherry-topped cocktail glass.

Waikiki Beachcomer

½ measure of Cointreau, ½ measure dry Gin, ¼ measure pineapple juice. Stir with ice and strain into a cocktail glass.

Waikiki

¼ measure Curacao (liqueur made from bitter oranges), ½ measure lemon juice, 1 measure Bourbon whiskey, 3 dashes Grenadine (non alcoholic syrup - red). Mix with a scoop of crushed ice and blend in a blender. Serve in a champagne saucer.

Wallick

4 dashes of Grand Marnier, ½ measure of dry Gin, ½ measure of Vermouth (preferably French - fortified wine). Stir over ice. Strain and pour into a cocktail glass.

Walton's Diamond

1 measure Vodka, 1 measure dry Vermouth, 1/3 measure Grand Marnier. Stir well over ice. Mix with ice and serve in an old fashioned cocktail glass. Add a slice of orange

Ward Eight - I doubt you would find this in hospital

32.5ml Rye whiskey (an old style whiskey made from 51% Rye grain) 16ml lemon juice, 16ml orange juice, 4 dashes Grenadine (non alcoholic syrup - red). Mix well over ice and serve in a cocktail glass.

Whiskey Sour

60 ml bourbon or rye whiskey, 20 ml lemon juice, 1 teaspoon castor sugar and 1 teaspoon egg white

Shake well with ice and strain into a chilled glass.

X.Y.Z. - If anyone knows why it's called this please let us know

½ measure Cointreau, ¼ measure lemon juice, ½ measure white Rum. Stir over ice and strain, serving in a cocktail glass.

Yale

½ measure dry Gin, ½ measure Vermouth (preferably Italian - fortified wine). Shake over ice and serve in a highball glass, topped with soda and a squeeze of juice from a lemon peel.

Yankee-Dutch

¼ measure Vodka, ¼ measure Cherry brandy, ¼ measure Triple Sec (a sweet Curacao - liqueur made from bitter oranges), ¼ measure Bourbon whiskey. Shake over ice and serve in a cocktail glass with an orange slice.

Yolanda - Anyone know the meaning of this word?

1/3 measure Anisette (an aniseed flavoured liqueur), 1/3 measure dry Gin, 1/3 measure Cognac, 1 oz. Vermouth (preferably Italian - fortified wine). 1 dash Grenadine (non alcoholic syrup - red). Stir well with ice and serve in a cocktail glass and add a twist of orange peel juice.

Yokohama

¾ measure dry Gin, ¾ measure Vermouth (preferably Italian - fortified wine), ¾ measure Crème de Menthe (peppermint flavoured liqueur - green in colour). Stir well over ice and serve into a cocktail glass with an olive and a dash of lemon peel juice.

Yellow Sea

Dash Maraschino (cherry liqueur), 3/8 measure Vodka, ¼ measure light Rum, ¼ measure Galliano (a spicy herb-flavoured liqueur), lime juice (to taste), 1 teaspoon sugar. Stir over ice and pour into a cocktail glass.

Zero Hour - Don't be fooled by the minty flavour - this one has a big alcoholic kick to it

2 dashes Absinthe, 3 dashes Crème de Menthe (peppermint flavoured liqueur - green in colour), ½ measure Brandy, ¼ measure Apricot Brandy. Shake well over ice and pour into a cocktail glass. Add an olive and 2 dashes of Absinthe on top.

Zombie - There is more than one version of the legendary Zombie cocktail

1 measure orange juice, 1 dash lime juice, 2 dashes Crème de Noyau (a peach-kernel flavoured liqueur), 2 dashes Grand Marnier, 1 dash Grenadine (non alcoholic syrup - red), ½ measure white Rum, ¾ measure golden Rum, ¾ measure lemon juice. Stir with crushed ice and serve in a Zombie glass with straws an orange slice and mint leaves.

Z.Y.X. - If anyone knows why it's called this please let us know

1 measure orange juice, dash lemon juice, 1measure Sambuca (aniseed flavour liqueur). Shake well over ice and serve into a highball glass with ice and top with bitter lemon.

Zero Mint

1 and ½ measures of Crème de Menthe (peppermint flavoured liqueur - green in colour), iced water to taste. Stir over ice and serve in a cocktail glass.