2:1:1 Vodka:lemonade:berry juice (I recommend Strawberry, but most will work). Toss in about two teaspoons of frozen mixed berries, then shake a bit (not too vigourously). Pour into a highball glass, garnish with lemon slices and mint sprigs.
1.5oz gin : .5oz blue curaçao : 1 dash bitters. Mix and shake into ice.
Baileys, chocolate liqueur, and vodka; even ratio. For maximum presentation, rim a martini glass with chocolate sauce, squirt a bit into the glass, then pour in the booze (shaken with ice then strained).
2 generous shots of Gin and one of sour, stir into a glass of soda and ice. Garnish with lime and cherry.
Mix 4:2:2:3:1 shots of dark rum, cherry liquor, grapefruit juice, lime juice, and simple syrup, add ice and shake, strain into a cocktail glass. Garnish with a lime wheel and brandied cherry skewered together.
Shake two parts bourbon and dark rum with one of white rum, then mix in 2oz of water, a lump of sugar, and a dash of bitters. Stir to dissolve.
Pour one shot grenadine, then fill the glass with ice. Mix 4:2 shots pineapple juice and coconut rum, the pour slowly onto the ice. Mix a half shot of blue curacao with twice as much water, then pour slowly as the third layer. The trick is to pour onto the ice cubes so you get a real soft landing and the layers stay separate!
Shake a shot of heavy cream and half a shot simple syrup with some ice until it melts, pour 1.5 shots each of rum and coffee liquour into a glass filled with ice, then strain in the cream mix. Garnish with whipped cream.
Two shots bourbon, one of simple syrup, and a bit of lime. Dry shake with egg white, then add two drops of bitters and shake again with ice. Strain into a frozen glass, garnish with a cherry.
- Cherry. Sometimes with a modifier for eg. brandied or sour cherries. Technically a garnish, but popular enough for me to avoid the nesting.
- Egg white.
- Gin. With a modifier, means garnish; eg. Gm for mint.
- Water. Specifically, liquid water; ice is handled via the mixing shapes.
- Juice. Flavour provided as a modifier.
- Liquour. Flavour provided as a modifier.
- Lime Juice.
- Milk or cream.
- Rum. Possible modifiers include coconut, dark, spiced, and white.
- Syrup. Symple syrup by default, flavoured with a modifier such as cherry (ie. Grenadine), sour, or orange.
- Sugar, ie. finely granulated white sugar.
- Whiskey. Possible modifiers include bourboun, irish, rye, and scotch.
- Bitters (by the dash). Don't ask me why I started using the alchemical symbol for lead to denote bitters, I'm sure it made sense at the time.
- + or -
- Half a shot more or less than described.
- Shake with ice, strain into glass.
- Dry shake.
- Fill glass and stir.
- , , or
- Reversing the symbol means "add ice".
- Construct rather than mix, eg. for creating layers.
- Simple Syrup
- I tend to prefer a 1:1 mix between water and sugar.
- Sour Mix
- 4:3:2 ratio of simple syrup, lime juice, and lemon juice.
- Brandied Cherries
- Take pitless cherries (preferably sour), toss them in a mason jar with brandy syrup (2:3:4 ratio of sugar:water:cheap brandy, melted together). Cool at least 30m.