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The American Glory is sweet and sparkling; what’s not to like?View recipe
The Texas Fizz is a perfectly balanced and refreshing cocktail with a fruity flavourView 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
A Golden Fizz cocktail is the same as a Gin Fizz, but with the addition of a fresh egg yolk. It might not sound very appetising, but once you get past the fact you are eating raw egg, it is actually very good.View recipe
Apple is the overriding flavour in the Jersey Cocktail and the bubbles from the cider gives the drink a gentle sparkle. The perfect drink to serve during winter holiday gatherings; it’s crisp, light and fruity with a delicate spicy finish.View recipe
If you don’t like aniseed, then this cocktail should be avoided! The aniseed from the absinthe is quite strong, but for those who are partial to this flavour, it should be a winner. It’s summery in colour, sweet and complex in taste with a real kick to it; definitely a ‘marmite’ cocktail.View recipe
The X.Y.Z is a simple cocktail that is very tart. If you can’t handle the tartness, you can always add some sugar syrup to sweeten itView recipe
It is said that this cocktail was named after the high velocity bombs of WW1; all that was heard was a ‘whizz’ followed closely by a ‘bang’. This recipe was created by Tommy Burton of the Sports’ Club, London in 1920.View recipe
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A Hot Blooded is a cocktail made with blood orange juice that is a shocking red. If you happen to spend the morning slicing these beauties, your kitchen could look like it’s featured in a horror movie!
The Cinderella is a fruity and delicious sparkling mocktail that makes a fabulous non-alcoholic garden party drink.
A Tom and Jerry is a traditional cocktail that is served at Christmas in the United States. It is said to have been created by British journalist Pierce Egan, in the 1820s. Similar to an eggnog, it uses fresh egg white and egg yolk, along with Cognac and rum. It is served hot, traditionally in a mug or a bowl.