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Daiquiri recipe
 A quick and easy guide to the daiquiri. With white rum, freshly squeezed lime juice and a simple sugar syrup, you are just a few steps away from making this classic at home. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 2 handfuls ice60ml/4 tbsp white rum25ml/1fl oz freshly squeezed lime juice 2 handfuls ice 60ml/4 tbsp white rum 25ml/1fl oz freshly squeezed lime juice Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer.Fill a cocktail shaker with ice. Pour 2 teaspoons of the cooled sugar syrup over the ice in the shaker along with the rum and lime juice.Shake vigorously for 8-10 seconds to combine all the ingredients, then strain into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer. Fill a cocktail shaker with ice. Pour 2 teaspoons of the cooled sugar syrup over the ice in the shaker along with the rum and lime juice. Fill a cocktail shaker with ice. Pour 2 teaspoons of the cooled sugar syrup over the ice in the shaker along with the rum and lime juice. Shake vigorously for 8-10 seconds to combine all the ingredients, then strain into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Shake vigorously for 8-10 seconds to combine all the ingredients, then strain into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Recipe tips Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge.
Boulevardier recipe
 The boulevardier is simply a variation on the classic negroni. The champion spirit here is bourbon, alongside sweet red vermouth and Campari. handful ice25ml/1fl oz bourbon25ml/1fl oz Campari25ml/1fl oz sweet red vermouthorange zest, to garnish (optional) handful ice 25ml/1fl oz bourbon 25ml/1fl oz Campari 25ml/1fl oz sweet red vermouth orange zest, to garnish (optional) Method Fill a rocks glass with ice, then simply pour over all the ingredients except the garnish.Stir the drink down to a dilution you like, then garnish with the orange zest if using. Fill a rocks glass with ice, then simply pour over all the ingredients except the garnish. Fill a rocks glass with ice, then simply pour over all the ingredients except the garnish. Stir the drink down to a dilution you like, then garnish with the orange zest if using. Stir the drink down to a dilution you like, then garnish with the orange zest if using. Recipe tips Peel the orange zest over the drink just before adding the garnish and serving, to extract the orange oils and aroma. If you have a mixing glass, use this to stir everything together before serving the drink in a rocks glass over a block of ice. If you are unsure what dilution you like, keep stirring until the outside of the glass and the liquid inside are well chilled.
French 75 recipe
 A quick and easy guide to making the French 75 cocktail. This wonderfully refreshing classic combines gin, lemon juice, sugar syrup and champagne. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 2 handfuls ice30ml/1fl oz gin15ml/1 tbsp freshly squeezed lemon juice champagne, to taste1 lemon twist, to garnish (optional) 2 handfuls ice 30ml/1fl oz gin 15ml/1 tbsp freshly squeezed lemon juice champagne, to taste 1 lemon twist, to garnish (optional) Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Fill a cocktail shaker with ice. Pour 10ml/2 teaspoons of the cooled sugar syrup over the ice along with the gin and lemon juice. Shake vigorously for 8-10 seconds.Strain the mixture into a flute using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top up with the champagne and stir gently to mix the drink. Garnish the French 75 with a lemon twist if using. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Fill a cocktail shaker with ice. Pour 10ml/2 teaspoons of the cooled sugar syrup over the ice along with the gin and lemon juice. Shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Pour 10ml/2 teaspoons of the cooled sugar syrup over the ice along with the gin and lemon juice. Shake vigorously for 8-10 seconds. Strain the mixture into a flute using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into a flute using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top up with the champagne and stir gently to mix the drink. Garnish the French 75 with a lemon twist if using. Top up with the champagne and stir gently to mix the drink. Garnish the French 75 with a lemon twist if using. Recipe tips Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge. Try using cognac instead of the gin for a little je ne sais quoi!
Paloma recipe
 The paloma is a gorgeously refreshing cocktail made with tequila and grapefruit juice. Add a sprig of rosemary to decorate. 100ml/3½fl oz tequila1 tbsp agave syrup1 tbsp lime juice75ml/2½fl oz grapefruit juice (red or pink) 200ml/7fl oz sparkling waterice cubes 100ml/3½fl oz tequila 1 tbsp agave syrup 1 tbsp lime juice 75ml/2½fl oz grapefruit juice (red or pink) 200ml/7fl oz sparkling water ice cubes 1 tsp sea salt flakes2 grapefruit wedges2 sprigs rosemary (optional) 1 tsp sea salt flakes 2 grapefruit wedges 2 sprigs rosemary (optional) Method Pour the tequila, agave, lime juice and grapefruit juice into a cocktail shaker. Add a large handful of ice and shake until the shaker feels really cold. Rub the grapefruit wedges around the rim of 2 tall glasses then dip into the salt so it sticks. Fill your prepared glasses with ice cubes then pour over the cocktail and divide the sparkling water between them. Stir gently to combine and garnish with the grapefruit wedges and a sprig of rosemary, if you like. Pour the tequila, agave, lime juice and grapefruit juice into a cocktail shaker. Add a large handful of ice and shake until the shaker feels really cold. Pour the tequila, agave, lime juice and grapefruit juice into a cocktail shaker. Add a large handful of ice and shake until the shaker feels really cold. Rub the grapefruit wedges around the rim of 2 tall glasses then dip into the salt so it sticks. Rub the grapefruit wedges around the rim of 2 tall glasses then dip into the salt so it sticks. Fill your prepared glasses with ice cubes then pour over the cocktail and divide the sparkling water between them. Stir gently to combine and garnish with the grapefruit wedges and a sprig of rosemary, if you like. Fill your prepared glasses with ice cubes then pour over the cocktail and divide the sparkling water between them. Stir gently to combine and garnish with the grapefruit wedges and a sprig of rosemary, if you like. Recipe tips The paloma can also be made using a grapefruit flavoured sparkling soft drink. Just use 275ml to top up at the end.
MB zinger recipe
 A refreshingly zingy cocktail to get you in the festive spirit. Leave out the brandy for a non-alcoholic version. Ingredients 300ml/10fl oz cranberry juice150ml/5fl oz bitter lemon2 tbsp brandy1 lime, halved and sliced mint leaves, to garnish 300ml/10fl oz cranberry juice 150ml/5fl oz bitter lemon 2 tbsp brandy 1 lime, halved and sliced mint leaves, to garnish Method Mix the cranberry juice, bitter lemon and brandy together in a large jug and pour over ice into glasses of your choice. Garnish with lime and mint and serve straight away. Mix the cranberry juice, bitter lemon and brandy together in a large jug and pour over ice into glasses of your choice. Garnish with lime and mint and serve straight away. Mix the cranberry juice, bitter lemon and brandy together in a large jug and pour over ice into glasses of your choice. Garnish with lime and mint and serve straight away. Related recipes This recipe is from... Try as part of this menu
Bloody Mary recipe
 The perfect Bloody Mary is a hotly debated topic. Try this one for size: the key ingredients are all present and correct; retro celery garnish optional. 2 ice cubesvodka, double shot½ lemon, juice only 6 dashes Worcestershire sauce3 dashes Tabasco sauce150ml/5fl oz tomato juicepinch salt and freshly ground black pepper 2 ice cubes vodka, double shot ½ lemon, juice only 6 dashes Worcestershire sauce 3 dashes Tabasco sauce 150ml/5fl oz tomato juice pinch salt and freshly ground black pepper Method Place the ice into a tall glass and add the vodka.Add the lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well. Adjust the seasoning, to taste, with salt and pepper and serve straightaway. Place the ice into a tall glass and add the vodka. Place the ice into a tall glass and add the vodka. Add the lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well. Add the lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well. Adjust the seasoning, to taste, with salt and pepper and serve straightaway. Adjust the seasoning, to taste, with salt and pepper and serve straightaway.
Manhattan recipe
 One for bourbon and rye whiskey lovers. There are three variations: sweet, dry and perfect, each with its own garnish. This recipe is for a sweet Manhattan. For a dry Manhattan, use dry vermouth and garnish with lemon peel, and for a ‘perfect’ Manhattan use 12.5ml of each type of vermouth and garnish with orange peel. handful ice50ml/2fl oz rye whiskey 25ml/1fl oz sweet red vermouth2 dashes Angostura bitters orange peel, to garnish (optional)maraschino cherry, to garnish (optional) handful ice 50ml/2fl oz rye whiskey 25ml/1fl oz sweet red vermouth 2 dashes Angostura bitters orange peel, to garnish (optional) maraschino cherry, to garnish (optional) Method Fill a mixing glass with ice. Simply pour all the ingredients except the garnishes over the ice and quickly stir the drink down to the dilution you like.Strain the drink into a chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well.If using, twist a piece of orange peel over the drink to extract the oils and release the aroma, then discard the peel. Top the Manhattan with a maraschino cherry to serve. Fill a mixing glass with ice. Simply pour all the ingredients except the garnishes over the ice and quickly stir the drink down to the dilution you like. Fill a mixing glass with ice. Simply pour all the ingredients except the garnishes over the ice and quickly stir the drink down to the dilution you like. Strain the drink into a chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the drink into a chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. If using, twist a piece of orange peel over the drink to extract the oils and release the aroma, then discard the peel. Top the Manhattan with a maraschino cherry to serve. If using, twist a piece of orange peel over the drink to extract the oils and release the aroma, then discard the peel. Top the Manhattan with a maraschino cherry to serve. Recipe tips If you are unsure what dilution you like, keep stirring until the outside of the glass and the liquid inside are well chilled.
Gin martini recipe
 The ultimate classic cocktail, where simplicity meets perfection. The martini is a subjective drink and everyone has their preference: gin, vodka, both, dry, wet, dirty, shaken, stirred. Below is a fail-safe classic recipe. 60ml/2fl oz gin10ml/⅓fl oz dry vermouthhandful ice1 lemon twist or olive, to garnish 60ml/2fl oz gin 10ml/⅓fl oz dry vermouth handful ice 1 lemon twist or olive, to garnish Method Put a coupette or other glass of your choice into the freezer.Pour the gin and vermouth into a mixing glass, fill it with ice and stir down to your desired dilution.Strain the martini into the chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Garnish with the lemon twist or olive. Put a coupette or other glass of your choice into the freezer. Put a coupette or other glass of your choice into the freezer. Pour the gin and vermouth into a mixing glass, fill it with ice and stir down to your desired dilution. Pour the gin and vermouth into a mixing glass, fill it with ice and stir down to your desired dilution. Strain the martini into the chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the martini into the chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish with the lemon twist or olive. Garnish with the lemon twist or olive. Recipe tips If you are unsure what dilution you like, keep stirring until the outside of the glass and liquid inside are well chilled. If you are garnishing with lemon peel, twist it over the drink just before serving to extract the oils and give the martini an amazing aroma.
Screwdriver recipe
 The screwdriver is the perfect quick accompaniment to a good brunch! By Jack Wakelin Shopping list Ingredients handful ice50ml/2fl oz vodka freshly squeezed orange juiceorange wedge, to garnish (optional) handful ice 50ml/2fl oz vodka freshly squeezed orange juice orange wedge, to garnish (optional) Method Fill a collins glass with ice. Pour the vodka over the ice, then top with the freshly squeezed orange juice.Stir gently to mix the drink. Garnish with the orange wedge if using. Fill a collins glass with ice. Pour the vodka over the ice, then top with the freshly squeezed orange juice. Fill a collins glass with ice. Pour the vodka over the ice, then top with the freshly squeezed orange juice. Stir gently to mix the drink. Garnish with the orange wedge if using. Stir gently to mix the drink. Garnish with the orange wedge if using. Related recipes Margarita. By Andy Pearson Classic cocktails recipes (29) Black Russian. By Jack Wakelin vodka cocktail recipes (12) Christmas Martini. By Nigella Lawson vodka cocktail recipes (12) Christmas pudding vodka. By The Hairy Bikers vodka cocktail recipes (12) Cosmopolitan. By Wayne Collins vodka cocktail recipes (12)
Tequila sunrise recipe
 Freshly squeezed orange juice is an absolute must to transform this drink. This classic cocktail has only three ingredients — tequila, grenadine and orange juice — and is served unmixed to create colourful layers in the glass, hence its name. handful ice50ml/2fl oz tequila100ml/3½fl oz freshly squeezed orange juice5ml/1 tsp grenadineorange wedge, to garnish (optional) handful ice 50ml/2fl oz tequila 100ml/3½fl oz freshly squeezed orange juice 5ml/1 tsp grenadine orange wedge, to garnish (optional) Method Fill a collins glass with ice. Pour the tequila over the ice and then top with the freshly squeezed orange juice.Add the grenadine and allow it to sink to the bottom of the glass to create a layered effect. Garnish with the orange wedge if using. Fill a collins glass with ice. Pour the tequila over the ice and then top with the freshly squeezed orange juice. Fill a collins glass with ice. Pour the tequila over the ice and then top with the freshly squeezed orange juice. Add the grenadine and allow it to sink to the bottom of the glass to create a layered effect. Garnish with the orange wedge if using. Add the grenadine and allow it to sink to the bottom of the glass to create a layered effect. Garnish with the orange wedge if using. Recipe tips Try using different tequilas to see how they affect the flavour, or add a pinch of chilli salt for a little extra kick.
Sidecar recipe
 Get a taste of 1920s London with this classic cocktail recipe. By Wayne Collins From Something for the Weekend Shopping list Ingredients 50ml/2fl oz cognac25ml/1fl oz cointreau25ml/1fl oz lemon juice1 tsp sugar syrup 50ml/2fl oz cognac 25ml/1fl oz cointreau 25ml/1fl oz lemon juice 1 tsp sugar syrup To serve twist of orange peel twist of orange peel Method Place all the ingredients into a cocktail shaker with a handful of ice and shake hard.Strain the cocktail into a coupette glass, garnish with an orange twist and serve. Place all the ingredients into a cocktail shaker with a handful of ice and shake hard. Place all the ingredients into a cocktail shaker with a handful of ice and shake hard. Strain the cocktail into a coupette glass, garnish with an orange twist and serve. Strain the cocktail into a coupette glass, garnish with an orange twist and serve. Related recipes Margarita. By Andy Pearson Classic cocktails recipes (29) Ginger fizz. By Nigel Slater cocktails recipes (66) Black velvet. By Jack Wakelin cocktails recipes (66) Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) Bunny Mary By Carmen O'Neal cocktails recipes (66) Swedish Christmas Glögg. By Bronte Aurell cognac recipes (15) Mary Berry's Christmas pudding. By Mary Berry cognac recipes (15) Idris’ old fashioned. By Carmen O'Neal cognac recipes (15) This recipe is from... Something for the Weekend. 09/10/2011 on BBC Two
Tom collins recipe
 A quick and easy guide to a great Tom collins, a super easy and refreshing gin-based cocktail. The original calls for old Tom gin, but London dry works just as well. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 2 handfuls ice60ml/2fl oz gin30ml/1fl oz freshly squeezed lemon juicesoda water, to tastelemon slice, to garnish (optional) 2 handfuls ice 60ml/2fl oz gin 30ml/1fl oz freshly squeezed lemon juice soda water, to taste lemon slice, to garnish (optional) Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Fill a cocktail shaker with ice. Pour 15ml/1 tablespoon of the cooled sugar syrup into the shaker with the gin and lemon juice. Shake vigorously for 8-10 seconds.Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top with the soda water and give the drink a gentle stir to combine everything. Garnish with a lemon slice if using. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Fill a cocktail shaker with ice. Pour 15ml/1 tablespoon of the cooled sugar syrup into the shaker with the gin and lemon juice. Shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Pour 15ml/1 tablespoon of the cooled sugar syrup into the shaker with the gin and lemon juice. Shake vigorously for 8-10 seconds. Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top with the soda water and give the drink a gentle stir to combine everything. Garnish with a lemon slice if using. Top with the soda water and give the drink a gentle stir to combine everything. Garnish with a lemon slice if using. Recipe tips Try flavoured syrups to put your own twist on this classic drink, or if you like your cocktails a little more sour, then I recommend halving the syrup and adding a pinch of salt before shaking. Scale up the syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge.
Rylan's festive fizz recipe
 This cocktail gives a Christmassy twist to a traditional summer sangria, flavouring it with cranberry and orange. granulated sugar, to decorate 15ml/½fl oz French orange liqueur25ml/1fl oz unsweetened cranberry juiceice cubes, for shaking50ml/2fl oz Proseccofrozen cranberries, to decoratefresh small rosemary sprig, to decorate granulated sugar, to decorate 15ml/½fl oz French orange liqueur 25ml/1fl oz unsweetened cranberry juice ice cubes, for shaking 50ml/2fl oz Prosecco frozen cranberries, to decorate fresh small rosemary sprig, to decorate Method Spread the sugar out in a shallow bowl. Dip a cocktail glass in water and then dip the glass in the sugar to coat the rim. Pour the orange liqueur and cranberry juice into a cocktail shaker with a handful of ice cubes and shake well. Strain the cocktail into the glass and top up with the Prosecco.Decorate with the cranberries and rosemary sprig and serve. Spread the sugar out in a shallow bowl. Dip a cocktail glass in water and then dip the glass in the sugar to coat the rim. Spread the sugar out in a shallow bowl. Dip a cocktail glass in water and then dip the glass in the sugar to coat the rim. Pour the orange liqueur and cranberry juice into a cocktail shaker with a handful of ice cubes and shake well. Strain the cocktail into the glass and top up with the Prosecco. Pour the orange liqueur and cranberry juice into a cocktail shaker with a handful of ice cubes and shake well. Strain the cocktail into the glass and top up with the Prosecco. Decorate with the cranberries and rosemary sprig and serve. Decorate with the cranberries and rosemary sprig and serve.