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Written by Administrator
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Friday, 13 July 2007 |
2 Blueberries
15ml Gin
10ml Fresh lemon juice
10ml Gomme
Champagne
Shake ingredients (except Champagne) and strain into a flute, top with chilled Champagne
Garnish with blackcurrants
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Last Updated ( Friday, 13 July 2007 )
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Written by Administrator
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Friday, 13 July 2007 |
Champagne
Guinness
Half fill a Champagne flute with Guinness and top with Champagne
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Last Updated ( Friday, 13 July 2007 )
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Written by Administrator
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Friday, 13 July 2007 |
12.5ml Creme de Peche
A Dash of Peach Bitters
Quarter of a fresh peach (Skinned)
Champagne
Blend the Peach with the Creme de Peche and Bitters then pour into the bottom of a Champagne Flute, top with Champagne and stir
Garnish with a peach ball in the bottom of the flute
*A simple alternative method is to mix 25ml of Fresh peach juice with Champagne in a flute
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Last Updated ( Friday, 13 July 2007 )
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Written by Administrator
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Friday, 13 July 2007 |
50ml Bulleit
3 dashes of Peychard bitters
Small dash of Sugar Syrup
15ml of Pastis
Fill an Old Fashioned glass with crushed ice and the Pastis, top with soda (this is to chill and flavour the glass)
Into a mixing beaker with ice stir the Bulleit, Peychard bitters and sugar syrup until chilled. Empty the contents of the Old Fashioned glass and strain contents of the mixing beaker into it
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Last Updated ( Friday, 13 July 2007 )
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Written by Administrator
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Friday, 13 July 2007 |
35ml Bulleit Bourbon
20ml Chambord
75ml Cranberry Juice
25ml Fresh Lemon Juice
Dash of Sugar syrup
Shake ingredients with ice and serve in an ice filled Collins glass
Garnish with an Orange twist
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Last Updated ( Friday, 13 July 2007 )
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Written by Administrator
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Friday, 13 July 2007 |
50ml Bulleit Bourbon
100ml Cranberry Juice
7ml Sugar Syrup
3ml Freshly squeezed Lime Juice
Shake ingredients with ice and strain contents into an ice filled rocks glass
Garnish with cherry on a cocktail stick and a lime wedge
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Last Updated ( Friday, 13 July 2007 )
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Written by Administrator
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Friday, 13 July 2007 |
35ml Bulleit Bourbon
15ml Chambord
25ml Lemon Juice
Large dash of sugar syrup
Ginger Ale
Shake ingredients and pour into a Collins glass filled with ice
Top with the ginger ale
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Last Updated ( Friday, 13 July 2007 )
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Written by Administrator
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Friday, 13 July 2007 |
50ml Bulleit Bourbon
2 Dashes of Angostura Bitters
10ml Sugar Syrup
Mix the sugar syrup and Angostura in a rocks glass, add an ice cube and stir
Add half the Bourbon whilst continuing to stir and add 3-4 more ice cubes. Add the rest of the bourbon, still stirring, and top up with ice
Squeeze in some orange zest and garnish with an orange twist
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Last Updated ( Friday, 13 July 2007 )
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Written by Administrator
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Friday, 13 July 2007 |
35ml Bulleit Bourbon
25ml Fresh Lemon
Splash of egg white
Large dash of sugar syrup
Port wine Shake well and pour over ice into a Collins glass
Float a splash of port wine on the top
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Last Updated ( Friday, 13 July 2007 )
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Written by Administrator
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Friday, 13 July 2007 |
20ml Bulleit Bourbon
20ml Kahlua
20 ml green Creme de Menthe
Layer in order- start with green creme de Menthe then the Kahlua and float the Bulleit on top
Serve in a shot glass
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Last Updated ( Friday, 13 July 2007 )
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