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This cocktail is actually named “Perfect”, but whether it is your perfect cocktail, you will have to make it and see.View recipe
The word “Meehoulong” apparently means “Fire Eating Devil” in Chinese. Why it was named this is unclear, but it’s a great tasting cocktail. It’s like a lollipop that is both sweet and sour, with a hint of citrus.View recipe
The Chicago is a brandy-based cocktail that was most probably named after the city of Chicago and has been well documented in numerous cocktail manuals dating back to the 19th century.View recipe
The Diplomat Cocktail is relatively low in alcohol and it was a popular drink in the French Diplomatic Service. Rumour has it that diplomats were able to sip on these and still keep their wits about them!View recipe
This classic gin-based cocktail was introduced by Robert Vermeire at the Royal Automobile Club in 1915. Vermeire, the world famous Belgian bartender who plied his trade in London and the man responsible for producing the book - Cocktails: How to mix them by ‘Robert’.View recipe
A Fioupe Cocktail is a simple mixed drink made with vermouth, Cognac and BenedictineView recipe
The Blackthorn is a very old cocktail that uses sloe gin. In recent years sloe gin has made a revival and this tasty cocktail will certainly put it to good useView recipe
An elegant drink that was created in the 1890s by Louis Eppinger, manager of the Grand Hotel in Yokohama, Japan. The recipe includes both orange and Angostura bitters which gives the cocktail a unique flavour and works perfectly with the dry sherry and dry vermouth.View recipe
The Honeysuckle is a simple cocktail to make, with just 3 ingredientsView recipe
With the inclusion of honey, some consider this a medicinal cocktail – will leave that up to you to decide!View recipe
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The Hurricane is an iconic tropical cocktail that is once tried, never forgotten. It is easy to make, using rum and fruit juices. It is thought the cocktail originated in 1939 during the World′s Fair in New York City and was named after the hurricane lamp-shaped glasses that the first drinks were served in.
A Mimosa Cocktail is one-part champagne and one-part orange juice. Traditionally it is served in a tall champagne flute and is a popular drink served at weddings. It is thought to have been invented at the Hôtel Ritz Paris in around 1925, by Frank Meier.
This cocktail contains 4 different spirits and an unusual ingredient, almond syrup. The Fog Cutter cocktail gained renewed popularity in the 1990s when Tiki food, décor and cocktails made a comeback. They say if you are feeling a bit foggy headed, this cocktail should certainly cut through it!