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The Arizona Breeze is a tarter and dryer version of the Sea Breeze cocktail. It’s super easy to rustle up, no fancy ingredients in sight.View recipe
A sweet and fragrant cocktail made with White Zinfandel, gin, Cointreau and fresh passion fruit. Perfect on warm summer evenings.View recipe
A gin-based cocktail, the Abbey Martini is both orangey and dry, with a warm herbal spiciness that comes from the bitters.View recipe
Created in 2008 by Simon Difford, the Biggles Aviation is a take on the popular Aviation, but with a gingery twist.View recipe
This cocktail works well in winter, as citrus fruits are at their best and the pepper gives the drink a warming kick. The vitamin C from the grapefruit should also help boost our immune system when coughs and colds are rife.View recipe
The ingredients in the Spicy Gin and Cucumber Lemonade work perfectly together. They may sound an unusual combination but give it a try – it works!View recipe
Drinking these won’t guarantee you will stay looking youthful, but after a few, you certainly won’t care!View recipe
A Silver Fizz is similar to a Royal Fizz, but requires only the egg white, rather than the whole egg.View recipe
A Royal Fizz is a Gin Fizz, but with the addition of a whole egg.View recipe
An Orange Fizz is a Gin Fizz, but with orange juice rather than lemon.View recipe
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Certainly not for everyone, a Devil’s cocktail is a mixture of Cognac and Crème de Menthe. Not the prettiest, a muddy green drink that could be confused for dirty pond water!
The Stinger is a cocktail that divides friends. It’s simple to make, having just two ingredients, and the combination of brandy and mint will either excite or revolt you. Often drunk as a dessert cocktail, it works well with rich chocolatey desserts.
A Vodka Martini is a cocktail made with vodka, vermouth and ice. It is made by combining the vodka, dry vermouth and ice in a cocktail shaker or mixing glass and then it is shaken or stirred. Traditionally it is garnished with a twist of lemon peel or olive.
James Bond’s drink of choice, he famously preferred his "shaken, not stirred"