Mix the whisky, sweet vermouth and angostura bitters. Stir then pour into a cocktail glass and garnish with a cocktail cherry.
Pour the Aperol, gin, pineapple juice and coconut cream into a shaker and shake well. Strain into a glass and garnish with pineapple, cocktail cherry and lemon twist.
Whip cream then add to a cocktail shaker with cherry juice, amaretto and almonds. Shake vigorously then pour into a glass and decorate with a cocktail cherry and ground pistachios.
Pour the rum, brandy, juice, grenadine and crushed ice into a cocktail shaker and shake vigorously. Place the remaining ice cubes into a cocktail glass and pour in the alcohol mixture. Decorate with the mint, pineapple and cherry.
Mix the liqueur, rum and lime juice together. Pour into a champagne glass and top with the champagne.
Stick the cherry, lime and banana on a cocktail stick and place in the glass.
Put the whiskey, lemon juice, simple syrup and several ice cubes in a cocktail shaker and shake well.
Strain into a highball glass and add more ice cubes. Decorate with an orange wedge and cocktail cherry. Serve topped up with soda water.
Rim each cocktail glass with lemon juice then sugar. Decorate with a cocktail cherry and a few mint leaves. Mix the rum and curacao with crushed ice and pour into cocktail glasses. Top with pineapple juice and champagne.
Combine the liqueur, rum, cherry juice, and ice in a cocktail shaker and shake. Pour into a tall glass and top with tonic water. Garnish with cherries.
Put the Kirschwasser, gin, cherry juice, cream, and a little crushed ice in a cocktail shaker and shake well.
Strain into a cocktail glass. Add extra crushed ice and serve garnished with mint.
ollins glass.
Garnish with cherry and slice of pineapple.
Spread the coconut in a circle on a saucer. Rub the lemon around the rim of a cocktail glass to moisten, then dip the rim in the coconut. Place the cream, liqueur, cherry juice, cream of coconut and crushed ice in a blender and blend until smooth. Pour into the prepared glass, garnish with a cherry and serve.
Mix liqueur, rum and pineapple juice and pour into a champagne flute. Top with champagne. Thread cherries and pineapple chunks onto a cocktail skewer and place in the glass. Garnish with lemon balm.
Dip the rim of a tall glass in lime juice then sugar. Pour the cherry juice and wine into the glass and serve decorated with cocktail cherries and mint leaves.
Place the drained peaches and grated ginger in food processor (or blender). Pulse until smooth and thoroughly blended.
For each cocktail: add ice, the pureed peach mixture, evaporated milk, rum, pineapple juice, orange juice and grenadine to a cocktail shaker, and shake well. Pour into glass.
Top each cocktail with a teaspoon of honey, and stir well.
For garnish, add a peach slice and 2 maraschino cherries to an umbrella skewer; add to cocktail and serve immediately.
Combine rum, triple sec and lime juice in a cocktail shaker. Add ice and shake until very cold. Strain into a glass and garnish with lime wedges and a cherry. Serve.
until dry.
For this recipe, I gave the figure of
Fill a cocktail shaker with ice; add vodka, cherry juice, triple sec, and chocolate liqueur. Cover the shaker and shake until cocktail is chilled. Strain into a cocktail glass and garnish with a cherry.
ings.
Puree the fruit cocktail and cherries , with their liquids
In a mixing glass, half-filled with ice cubes, combine all the ingredients, except the cherry. Stir a couple of times.
Strain into a cocktail (martini) glass. Let the cherry drop to the bottom.
Drain the fruit cocktail and reserve 1/3 cup