Puree the banana in a blender, then mix with the whisky, lemon juice and ice cubes in a cocktail shaker. Strain into a cocktail glass, then pour over the strawberry syrup. Garnish with the star fruit, maraschino cherry and pineapple leaf on a skewer.
and egg white in a cocktail shaker and shake without ice
Combine gin, agave syrup, lemon juice, coconut cream, rice milk, egg white, and curry powder in a cocktail shaker and shake without ice until emulsified, about 20 seconds. Add ice, reseal the shaker, and shake vigorously for 20 full seconds-put some muscle into it. Strain into a large rocks glass over a big ice cube and garnish with lemon twist.
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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.
Put the ice in a cocktail glass, and put the orange bitters over the ice.
Mix the dry vermouth, gin and whiskey, stir.
Strain into a chilled cocktail glass.
In a cocktail shaker, combine the southern comfort, bourbon, amaretto, orange juice, lemon juice with ice cubes and shake vigorously.
Place the crushed ice in a highball glass and fill with the cocktail. Garnish with a slice of pineapple, a slice of lemon, and maraschino cherries.
Mix the whisky, sweet vermouth and angostura bitters. Stir then pour into a cocktail glass and garnish with a cocktail cherry.
f a cocktail glass; dip into sugar.
Combine whiskey, orange liqueur
ours.
Place 5 tablespoons whiskey, 3 tablespoons Sherry, 1 tablespoon
Pour sugar, warm water, and a dash of bitters to a cocktail glass, and stir to dissolve. Add ice to a cocktail shaker and pour in sugar mixture. Pour in whiskey, cherry liqueur, and a chunk of pineapple. Shake well to crush pineapple, then strain into a chilled glass. Top with sparkling wine and garnish with a twist of lemon.
Thaw frozen juices and add bitters and sugar, stir until blended.
Stir in whiskey sour cocktail mix and club soda. Garnish with orange and lemon slices and cherries.
Makes 18 (4-ounce) servings.
Fill a rocks glass with 1 cup ice and set aside to chill, about 5 minutes. Discard ice.
Combine Peychaud's Bitters, Angostura Bitters and sugar cube in a cocktail shaker; mash well with a cocktail muddler. Add 1 cup ice and whiskey. Stir until chilled and strain into the chilled glass.
Twist a lemon peel over the surface of the cocktail to extract the essence; discard lemon peel.
Fill a cocktail shaker with ice; pour in whiskey, amaro liqueur, and lemon juice. Cover shaker and shake vigorously. Strain drink into a low boy cocktail glass. Top with lemon-lime soda.
Place sugar in a shallow bowl. Run lemon wedge around the rim of a glass. Dip rim into sugar.
Combine whiskey, orange liqueur, and lemon juice in a cocktail shaker; add ice, cover shaker, and shake for 20 seconds. Strain drink into prepared cocktail glass.
Fill a tall cocktail glass with ice. Stir in whiskey and ginger ale.
Pour the whiskey, Drambuie, lemongrass and pomelo juice into a cocktail shaker with ice and shake until all of the ingredients are chilled. Add the fish sauce and a drop of Worcestershire sauce then strain into a cocktail glass to serve.
Cook raisins, wter, cinnamon about 20 minutes. Add sugar and whiskey, cook until dissolved. Place in sterilized container. Seal. Let stand 3 months. Serves 1 3/4 quarts. Served during Christmas season in Dutch homes.
Pour the banana liqueur, vodka, whiskey and lemon juice into a tall champagne glass and top with sparkling wine to serve.
Fill a long glass with the ice.
Put whiskey, lime juice and sugar in a shaker.
Shake well.
Pour over ice.
Garnish with Lime slices.
Fill a cocktail shaker with ice.
Pour in whiskey, Benedictine, sweet vermouth, anise liqueur and bitters. Cover shaker and shake several times to combine.
Stir well and strain into a cocktail glass; garnish with a cherry.