50ml Golden Rum

25ml Cream

25ml Coconut milk

50ml Pineapple juice

Shake ingredients with ice and strain over ice into a hurriacane glass

Garnish with a pineapple wedge & pineapple leaves

37.5ml Peach Schnapps

20ml Chambord

37.5ml Fresh cream

37.5ml Milk

Shake all ingredients with ice and strain over fresh ice into a tumbler

25ml Baileys

25ml Jagermeister

25ml Butterscotch Schnapps

Shake ingredients and strain into a shot glass

50ml Light Rum

4 White cane sugar cubes (or dash of gomme)

7-8 Fresh mint leaves

A sliced and diced lime

Soda

Muddle the mint, sugar and lime In a highball, then fill the glass with crushed Ice, pour the rum, top up with soda and stir

Garnish with a sprig of mint

25ml Mandarine Napolian

25ml Limoncetto Di Sorrento

25ml Fresh Lemon Juice

12.5ml Gomme Syrup

Dash of Egg white

Bar spoon of orange bitters

Shake ingredients with ice and strain over fresh ice into a Rocks glass

Garnish with orange zest

25ml Whisky

25ml Grand Marnier

12.5ml Cointreau

37.5ml Fresh orange juice

12.5ml Fresh lemon juice

Dash of grenadine

Shake ingredients and strain over ice into a collins glass

Garnish with an orange wedge

50ml Golden Rum

25ml Fresh lime juice

1 bar spoon of clear honey

Shake the Rum and lime juice with ice, add honey and shake again

Strain into a cocktail glass

Garnish with a wedge of lime

50ml Sloe Gin

25ml Fresh lemon juice

12.5ml Gomme

12.5ml Creme de Mure

Soda

Shake the Sloe Gin, lemon juice & gomme with ice and strain over fresh ice into a Collins glass

Top with soda and float the creme de mure

Garnish with fresh blackberries and a lemon slice

Created by Brian Duell, London

25ml White Creme de Cacao

25ml Green creme de Menthe

25ml fresh creme

Shake ingredients vigourously and strain into a cocktail glass

25ml of Irish Whisky

20ml of Tia Maria

15ml of Frangellico

1 sweet single espresso

Shake and serve in a chilled Martini glass

Sent in by Karl Belizaire