The etymology of the term cocktail is not clear, however, there are several hypotheses about its origin: it could derive from the English terms cock (rooster) and tail (tail), perhaps because around 1400 in the English countryside a colourful drink was drank inspired by the colours of the cock’s tail. Alternatively, it could derive from the French term coquetier, an egg container that was used in New Orleans to serve liquor during the nineteenth century.

The first written appearance is believed to come from the US: May 13th, 1806 a newspaper of Hudson, The Balance and Columbian Repository mentioned the word, but on March 16th, 1798, in London, UK, a newspaper The Morning Post and Gazetteer, reported that a pub owner won a lottery and erased all his customers’ debits. The week after, the newspaper, satirically reported that one of the debts was a cocktail. The first publication of a guide that included cocktail recipes was written in 1862: How to Mix Drinks or The Bon Vivant’s Companion, by Professor Jerry Thomas. In addition to the list of the usual drinks with liquor mix, there were written 10 recipes that were called ‘Cocktails’. The ingredient that differentiated the ‘cocktails‘ from other drinks in this compendium was the use of bitters, even if this type of ingredient is now almost no longer found in modern recipes. In the early 1800s a cocktail was a mixed drink containing liquor, sugar, and bitters, and anything else had a different name. ‘Cocktails’ retained their original definition until sometime in the late 1800s, when more ingredients became available and were incorporated into the old recipes. In the early 1900s, the definition was further expanded to include nearly all mixed drinks concocted in a shaker – which was most of them. Nowadays, ‘cocktail’ is a catch-all term for ‘mixed drinks’, no matter the ingredient or the preparation. A cocktail is a drink obtained through a proportionate and balanced mixture of different alcoholic, non-alcoholic, and flavouring ingredients. A well-executed cocktail must have a balanced structure, aroma, and colour.


One of the most famous drinks in the world, appreciated for its bitter thirst-quenching, it is absolutely perfect for any occasion. The Negroni count Negroni, a drink by an aperitif profile, it was created in 1919 at the Caffè Cassoni bar in Florence by the bartender Fosco Scarselli for the Count Camillo Negroni. The count asked the bartender to change the soda water from his Americano cocktail with gin to commemorate his journeys in England. The drink was named after his patron. Ingredients – 30 ml Campari bitter – 30 ml sweet vermouth – 30 ml gin Replace the gin with vodka and you’ll have a Negroski; add sparkling wine instead of gin to have a Negroni sbagliato. How to makePart of the build-up family drinks but it can be also stirred. Serve in an old-fashioned glass with ice. Garnish Garnish with an orange peel or in a traditional way with an orange slice. Try this: Add 2 dashes of saline solution to your Negroni.

The presence of saline solution is vital for various reasons:

  • To enhance the flavour of this specific combination of ingredients.

  • Counteract bitter – it is often used to ‘de-bitter’.

  • Salt will also help release certain molecules in the food and drinks, bringing out some of the ingredients’ flavours and making the final result more aromatic.

  • Colour enhancer as the presence of the salt helps promote the drink s vibrant colour.

  • Lower the temperature of the drinks when mixing.


Martini is definitely more than a cocktail and behind that elegant, clear ice-cold drink there is a lot of mystery. Let’s discover some of its secrets. A journey back in time The Martini has been always a fascinating drink and gains its popularity due to its mystery. Regarding its birth, there is a mention in 1776, where a French musician (by German origins), Jean Paul Martini Schwarzedorf was always enjoying his favourite drink that was made with genievre and dry white wine. The other musicians and artists requested this fantastic drink and what for him become the ‘usual’ drink for others became Martini’s drink. The story that is more plausible comes from 1888, from one of the greatest bartender ever, Harry Johnson, from his bestseller Bartender’s Manual, where he added not an only illustration but also contained detailed instruction of a drink called Martinez: same as Manhattan but with gin instead of whiskey. And from here comes the fact that Martinez is the father of the Martini. Where does that olive come from?There are two stories regarding this: A young French man, called Julio Richelieu, moved to Martinez, California, and decided to open a bar in Ferry Street where he was mixing and serving a drink with a green olive that was called Martinez around 1870. The people of Martinez claim that the namesake Martinez cocktail was first produced in their town and there is even a plaque that commemorates its creation. Around 1910, a young Italian emigrant bartender called Martini from Arma di Taggia (in the northwest of Italy) made a gin and vermouth concoction and served it with olive for the millionaire John Rockefeller. Rockefeller was so impressed by this drink that he asked for its name. The young bartender suggested to be called after his guest, it was obvious because it was created for him but then Rockefeller decided to call after its creator: Martini.

Ingredients There are many variants, but the ingredients are always three:

  • gin or vodka

  • vermouth dry – garnish. Following the ingredients that you use is going to affect the drink either in a great way or even in a really bad way. This is down to the gin or the vodka (but can be used even both and you have a Vesper Martini), the vermouth, and also the quality of the ice, that must be clear and healthy. Garnish The presence of the lemon twist as a garnish adds that citrus touch due to its essential oils when squeezed. If you prefer savoury go for an olive. The Nocellara are my favourites but you can try also anchovies stuffed olives or blue cheese stuffed ones. Simply delicious!

We can argue for days which are the most indicative olives for a Martini but all of us know that the Nocellara are great candidates for the podium, for their crisp texture and balanced buttery yet clean taste. There is no substitute for quality therefore invest in some that come from Valle del Belice in the southwest of Sicily. To be considered!!! There are also people that they are considered ‘purists’ and for this reason, they prefer not to garnish at all their drink. The reason is that they love the pure flavour and taste of that drink that they don’t need any garnish. Recipe – 10 ml vermouth dry – 60 ml gin/vodka If you prefer: Naked – no vermouth at all. Extra dry – use 5 ml vermouth dry. Wet – 20 ml vermouth dry. For a Direct Martini, place your spirit, gin or vodka, in a freezer and serve directly in a cocktail glass. Garnish and serve. The secret also here is that the spirit must be iced cold. How to make it Start by chilling your mixing glass and pour over ice the vermouth first and then the spirit you prefer. Stir until is ice cold and serve in a chilled Martini glass. You can try also the Montgomery variation. The great Ernest Hemingway named the variation after Field Marshall Bernard Law Montgomery leader of the British Eight Army, during the Second World War’s North African campaign, and the story goes that he would attack the German field Erwin Rommel – called the Desert Fox – and his men, only if His Majesty’s forces outnumbered this formidable foe by 15:1 ratio.

Old Fashioned

We are talking about one of the greatest and one of the oldest cocktails in the history of drinks, born towards the end of the 19th century, together with Sazerac, different for ingredients but with which it shares the same preparation, or it would be better to say, the same ritual. How old is this fashion to mix whiskey, bitters and sugar? Old Fashioned is a masterpiece with an intense flavour, enriched by the balsamic notes of the Angostura which are the background for the spicy taste of whiskey and the sweetness of the sugar. The drink takes its name from the old-fashioned practice of 1800, which consisted of mixing the spirit with sugar and bitters. The glass used has taken its name from this cocktail. In his 1862 Bartender’s Book or How to Mix Them, Jerry Thomas listed a recipe for the Holland Old Fashioned Gin Cocktail and was made with genever rather than whiskey. Twenty years later, in 1880, at the Pendennis Club, James Pepper – bartender and bourbon aristocrat – was said to have invented the drink. Funny now but very useful back then, the Pendennis recipe calls for a slice of orange and cocktail cherries to be crushed in the preparation of the drink. It was done in order to mask the bad taste of the whiskey. The same year, Samuel Tilden, 25th mayor of New York City and former Democrat candidate to be president of the USA held a party where sour mashes, hot whiskeys and Old Fashioneds were consumed. From here on this drink became famous.

Ingredients – 4 dashes of Angostura bitter 5 ml sugar syrup – 60 ml whiskey How to make it Stir all the ingredients together until ice cold and serve over ice.Garnish Garnish with an orange peel.

Espresso Martini

The Espresso Martini is a delicious drink that lends very well to be drunk as an after-dinner, especially if accompanied by great friends, laughs, and sweets. The young lady Espresso Martini’s recipe is very simple and should be served in a frozen cup. The vodka gives consistency and structure to the cocktail but does not add any flavour, moreover, there is no need, the mixture is already satisfying and has an enveloping taste. As for its birth, it was created by a legendary bartender, Dick Bradsell, in the late 1980s, while at the Brasserie Soho in London for a young lady who asked a drink that would “Wake me up, and then f**k me up.”

Ingredients – 10 ml sugar syrup – 1 freshly made espresso coffee (approx. 30ml) – 10 ml of coffee liqueur – 50 ml of vodka. How to make Pour all the ingredients in a cocktail shaker with an ice cube and shake vigorously for a good amount of time. Strain in a cold coupe glass. Garnish Take care of the look of this drink, pay attention to the smallest details, shake with care and energy all the ingredients in the shaker to obtain a consistent and plump froth, and do not forget to garnish with a few coffee beans.


Margarita is a very easy cocktail: tequila, triple sec and lime juice. It is one of the most popular cocktails and is found in every corner of the world. I have an allergy… It is perfect as an aperitif, thanks to its strong but balanced taste between the sweetness of the triple sec and the acidity of the lime. The 1937 Caffe Royal Cocktail Book contains a recipe for a cocktail called Picador using the equal proportions tequila-triple sec-lime. There is another story that links the word ‘daisy’ with the Margarita and considering that translating ‘daisy’ in Spanish it means margarita. But the story that I like the most is that Margarita was invented by Carlos Herrera at his restaurant Rancho la Sloria, for the customer and Ziegfeld dancer Marjorie King, who said she was allergic to all spirits but not to tequila. Ingredients – 25 ml fresh lime – 25 ml triple sec – 50 ml tequila How to make it Personally, I like to add 5 ml of agave to have a more balanced cocktail. Put all the ingredients together with ice in a shaker and give it a good shake. Double strain and serve straight up or on the rocks. Garnish with salt rim. To execute, take a slice of lime and wet slightly half edge of the glass. Dip the wet edge of the glass into the salt and shake to remove the excess of salt.

Aperol Spritz

Excellent symbol of aperitif, from an old tradition, comes a drink known and appreciated worldwide: the Aperol Spritz.The true origins Spritz is an aperitif alcoholic drink that in the past was obtained thanks to the union between water and sparkling wine. Spritz was born during the Austrian domination in the Lombardy-Veneto region, in the north of Italy, between the end of the 18th century and the beginning of the 1800s. In fact, the Austrian soldiers spread this drink, adding to the Veneto wine, considered by them too strong, seltz to dilute it. The Spritz name, which derives from the German verb ‘spritzen’ which means to spray. Spritz today is presented in many variations but the best known is the Aperol Spritz.

Ingredients – 50 ml Aperol – 90 ml prosecco – 1 splash soda How to make Part of the build-up family drinks. Prepare over ice in a wine glass for the classic way. But the way I like it the most is in a highball glass. Garnish Garnish with an orange slice.

Mojito It is not just a cocktail, the Mojito is a Cuban symbol by very deep historical and very distant roots. A Mojito a day keeps the doctor away Mint was used around 1600 for its medicinal proprieties and especially to cure cholera during Sir Francis Drake’s times.  Angel Martinez in 1950, at the Bodeguita del Medio popularized the drink but also the legendary Hemingway help to promote it. Very famous the phrase, “My mojito in La Bodeguita, My daiquiri in El Floridita.”

Ingredients – 7 mint leaves – 50 ml rum blanco – 25 ml lime – Soda top up (approx. 45 ml) – 12.5ml sugar syrup How to make it In a tall tumbler put the sugar and the lime juice. Mix carefully, add the mint, gently massage it with the muddler, add crushed ice, the rum and complete with a sprinkling of soda. For Cuban recipe of the ‘Mojito criollo‘, add a touch of Angostura bitter. Garnish As a garnish use mint sprig.

Bloody Mary

Bloody Mary is a really delicious cocktail. Its fiery red colour is unique; warm and velvety, but with a spicy aftertaste, which makes the perfect cocktail for the hot summer afternoons as for the cold winter evenings and also to consider that is the king of the cure for the hangover. But why? Hair of the dog Fernand Petiot claimed to have invented the Bloody Mary in 1921 at the New York bar in Paris, a famous bar, frequented by Ernest Hemingway and the bar is also associated with the birth of the Sidecar cocktail. The name of the drink is associated with Queen Mary 1st of England, nicknamed Bloody Mary as she was executing protestants in an attempt to re-establish the Catholic Church in England around 1550. The drink is part of the hangover family know as well as the ‘hair of the dog’. Hair of the dog is an antique Scottish remedy to cure the dog’s bite by placing hair of the dog on the bite, so the idea of the Bloody Mary is to work in the same way. Technically, it is not removing ethanol or any congener from your body, but makes you feel better – or less worse – and this is because the components are meant to release endorphins to calm down the pain. It was known as well with the name of Red Snapper as it is less ‘offensive’ as a name, however in the current days with this name is intended the gin-based version.

Ingredients – 4 dashes tabasco – 40 ml of vodka – 20 ml lemon juice – 5 ml fino sherry (personal touch) – 20 ml Worcestershire sauce – 1 bar spoon horseradish sauce – 80 ml of tomato juice – salt and pepper How to make it Regarding the preparation method, you can build it or even using the spectacular rolling or throwing technique. Must take into consideration the thickness of your tomato juice so you can use the correct mixing technique. Strain into a highball glass filled with ice. Garnish Garnish with a stick of celery, olive, and a grind of black pepper.

French 75

The French 75 is a classic aperitif cocktail, a delicious drink that concentrates freshness and minerality. It is part of the family of sparkling and this is due to a touch of luxury with the Champagne presence. Accuracy and speed It is believed that Scot Harry MacElhone (owner of Harry’s American Bar in Paris), invented and named the drink in 1926. The inspiration for the title was apparently a 75mm Howitzer field gun used by the French and the Americans in World War 1. The gun was known for its accuracy and speed, and the French 75 is said to have such a kick that it felt like being hit by just such a weapon. Very interesting that Harry MacElhone never claimed the drink as his own, though, instead citing McGarry of Buck’s Club in London as drink’s father. For sure The Savoy Cocktail Book played an important role had not in inventing the drink, but in popularising it. Once printed, it spread across the Atlantic and was served up in New York’s infamous Stork Club, thus cementing its place as an icon.

Ingredients – 15 ml lemon juice – 10 ml sugar syrup – 30 ml gin – top champagne (approx. 60ml) How to make Shake all the ingredients except champagne. Strain into a flute glass and top up with champagne. Garnish Garnish with a cherry.

Vesper Martini The Vesper Martini is synonymous with James Bond. And like any curiosity that has James Bond as the protagonist, the origins of the drink are in a woman: Vesper, the first Bond Girl created by Ian Fleming. 

Shaken not stirred! The Vesper is a great cocktail, a variant of the Martini cocktail invented by the writer Ian Fleming and found in the 1953 novelCasino Royale, where the legendary James Bond expressly ask how to make and serve the drink: “In a deep champagne goblet. Three shots of Gordon’s, one of vodka and a half measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large slice of lemon peel.” It is named after a member of the same team – agent Vesper Lynd. Vesper in Latin means evening and she even mentioned that she “was born in a stormy evening.” The true Vesper Martini of James Bond is very difficult to reproduce, as today Lillet no longer produces that vermouth (Kina Lillet), so in the official recipe these days it is usual to use Lillet Blanc, very fragrant vermouth that is quite the opposite of the original, too sweet to be dry vermouth.

Ingredients – 7.5 ml dry vermouth – 15 ml vodka – 45 ml gin How to makeWith this drink, we go against the rules because following its ingredients should be stirred but needs to be shaken following its origins. Strain in a chilled Martini glass and garnish. Garnish Squeeze the essential oils from a lemon peel and use it as a garnish.

Cosmopolitan The Cosmopolitan cocktail is a great American classic, often present in the social evenings for its taste characterized by the unmistakable sweet and dry union. In fact, the sour presence, given by the lime and cranberry juice, goes perfectly with the sweetness and the presence of the triple sec and the citrus and powerful presence of the vodka citron, transforming the cocktail into an enveloping mix. A star is born The origin of the Cosmopolitan is disputed. It is widely believed that the drink was created independently by different bartenders since the beginning of the 1900s and there are tales that attributing the birth of this drink even in the 17th century. For sure the Cosmopolitan gained popularity in the 1990s when becoming a great protagonist in cinematography: its biggest role is in fact in the TV series Sex and the City, where the protagonist Carrie Bradshaw (interpreted by Sarah Jessica Parker) often sipped this cocktail. It is not only in television that Cosmo (often called) has influenced popular culture but also in cosmetics: there is even a Cosmopolitan perfume.

Ingredients – 15 ml lime juice – 15 ml cranberry juice – 15 ml triple sec – 45 ml vodka citron  How to make it Prepare in the shaker and serve in a cocktail glass previously chilled. Garnish Flaming orange twist

Whiskey Sour

The whiskey sour is an excellent drink, one of the easiest drinks to make, but also the one that has genuine taste, an essential elixir of beauty that has few rivals. Before the egg white era The history of Whiskey Sour is as old as whiskey itself since the method of preparation is that of the first cocktails: sugar in the glass, fresh juice, whiskey, and ice, or at least this is the first recipe written by the father of mixology, Jerry Thomas, in his book titled How to Mix Drinks or The Bon-Vivant’s Companion.

Ingredients – 25 ml of lemon juice – 12.5 ml of sugar syrup – 50 ml of bourbon whiskey – 15 ml egg white How to make it It is prepared in the shaker. Add the fresh lemon juice, sugar and whiskey. Place lastly the egg white to avoid its eventually cooking and start by doing a dry shake (shake without ice) and then give a good shake with ice. Serve in an old-fashioned glass on the rocks or even straight up. Garnish Use the essential oils from a lemon peel. As a personal touch I like to add few drops of aromatic bitter on top.

Moscow Mule The Moscow Mule is considered a pillar of the history of cocktails. The Mule from Moscow The Moscow Mule is one of the most famous cocktails ever, it is a long drink with a not too high alcohol content. There are two stories regarding its birth: One has John Martin of Gilbert F. Heublein, an American east coast spirits and food distributor based in Connecticut. He came out with this drink with his friend, ‘Jack’ Morgan, president of Cock’n’Bull Products -which was producing ginger beer, and the birthplace would be New York in 1941, after an evening meeting where they were enjoying this refreshing drink in some copper mugs representing a mule from Moscow. The other story has Price, Morgan’s head bartender, who created the drink when he needed to clean out the cellar full of unsold good stuff like Smirnoff vodka and ginger beer.

Ingredients – 5ml lime juice – 50 ml vodka – 100 ml ginger beer If you replace vodka with tequila the result is called El Burro or even Mexican Burro, Kentucky Mule is made with bourbon, and Gin Mule is obviously gin base. Use rum and you have Dark’n Stormy. How to make Part of the build-up family of drinks. Pour first the ice and then start with the ginger syrup and then the fresh lime juice. Add the vodka and complete with the ginger beer. Give a quick stir in order to mix all the ingredients. Serve the Moscow Mule in copper cups (traditional way, on which a cute donkey was engraved), but also a simple highball glass fill with ice is fine too. Garnish Garnish with some ginger candies or go classic with a lime wedge.

Irish Coffee

The Irish Coffee is one of the kings of hot drinks; what is its secret? Irish Coffee is definitely a cup of pleasure The drink was invented and named by Joe Sheridan, a head chef in Foynes, Ireland. He came up with this idea for a group of American passengers who disembarked from a flying boat due to miserable winter weather in 1940. He added whisky to a regular coffee to warm the passengers. They asked if they were drinking Brazilian coffee and Sheridan told them that it was ‘Irish Coffee’. Stanton Delaplane (famous travel writer from San Francisco Chronicle) brought Irish Coffee to the US and popularised it. In practice, the Irish Coffee is a proper coffee with whiskey on which floats an irresistible layer of slightly whipped cream. And here lies the secret of the perfect Irish Coffee, the light shake that must be given to the cream to make it softer and airier, so that it does not sink into that black sea.

Ingredients – 10ml brown sugar syrup – 50 ml Irish whiskey – 90 ml hot coffee – Top double cream How to make In a thermo-glass pour the whiskey, the fresh-made coffee, the sugar, and stir and heat until is hot and all the sugar has dissolved completely. Put the cream in the shaker and shake for 10 seconds, let it rest for a moment, and then pour it, slowly, into the glass, helping with the back of a spoon resting on the wall of the glass. You can aromatise the double cream according to your preferences. Garnish and serve. Garnish Garnish with freshly grated nutmeg.


The Manhattan is one of the most famous cocktails in the world, a classic immortal, excellent as an aperitif, and is prepared with rye whiskey, vermouth, and a few drops of Angostura. The legend that is not true There is a chance that the drink was created at the Manhattan Club in New York. Even the Club’s official history makes the claim. According to a popular legend, the recipe was created in 1874 for a party hold in honour of Jennie Jerome-Lady Randolph Churchill, Winston Churchill’s mother, but the drink expert David Wondrich in his Imbibe pointed that Lady Randolph was in England at that time to give birth to the little Winnie. The other story which is more plausible is written by William Mulhall, a bartender at the Hoffman House. He wrote that a bartender called Black created this drink. This account comes decades after the drink appeared in the scene. The earliest record is found in The Flowing Bowl of 1891 by William Schmidt.

What vermouth do I use? The ingredients for a Manhattan are: – 3 dashes Angostura bitters – 50 ml of rye – 20 ml of vermouth:

  • dry for a dry Manhattan and the garnish is a lemon twist.

  • sweet for a sweet Manhattan (which is the original recipe) and the garnish is a marasca cherry.

  • 10 ml sweet and 10 ml dry for a perfect Manhattan and the garnish will be an orange twist. How to make it In a mixing glass, over ice, add a few drops of Angostura and then pour the rye whiskey together with the vermouth. Stir gently until the sides of the glass are moistened and almost freezing. Serve straight up, garnish and serve. The following are other variations on the classic Manhattan:

  • Cuban Manhattan – a perfect Manhattan with rum instead of whiskey.

  • Fanciulli – adds the bitter flavours of Fernet-Branca.

  • The Fourth Regiment – a cocktail that uses equal parts whiskey and vermouth and uses three dashes of three different bitters – orange bitters, Peychaud’s Bitters and celery bitters.

  • Metropolitan – similar to a brandy Manhattan, but with a 3:1 ratio of brandy to vermouth and a dash of simple syrup.

  • Rob Roy – made with Scotch whisky.


On a hot, suffocating day, there is nothing better than a nice iced Daiquiri. An American invention Daiquiri, seductive cocktail, with a precise and clean taste and refreshed by the aromatic lime. It is an excellent aperitif but what are its origins? Already the English sailors in the 1700s in order to fight scurvy were producing and drinking a potion called ‘grog’, strong and rich in vitamin C, which helped them during long crossings. The legend that has more notoriety goes in 1905 when some American engineers working in a mine seems that invented it and gave it the name of a Cuban beach. It happened that the engineer Pagliuchi visited an iron mine in Cuba called Daiquiri, and here with the American engineer Jennings S. Cox, proposed at the end of the day to have a drink. Legend has it that Cox had only rum, lime and sugar available. They mixed the ingredients in a shaker with ice and Pagliuchi said, “What’s the name of this cocktail?” “It does not have a name… it could be a rum sour,” Cox replied. Pagliuchi concluded: “This name is not worthy of a cocktail so fine and delicious as ours, we will call it Daiquiri.”

Ingredients – 25 ml lime juice – 12.5 ml sugar syrup – 50 ml rum ( Bacardi has the trademark for this drink) Change the sugar syrup for grenadine syrup and you will have a Bacardi cocktail. How to makePrepare in the shaker and serve in a cocktail glass. Garnish Squeeze the essential oils of a lime peel and discard.


The result of the ritual of making this exceptional cocktail is an enveloping and hypnotic drink, full of herbaceous notes that intertwine with the warm charm of cognac and the purple bitter of the Peychaud. The magic drink The Sazerac was born in the mid- 1800s in the charming New Orleans, at the time a real Mecca for cocktails and alcohol pleasures. Many of the most famous cocktail recipes which are still appealing today were invented in this city, precisely in this period, thanks to a refined culture of drinking and the fact that the city was a crossroads of trade, especially whiskey, and meetings. The drink is named for the Sazerac de Forge et Fils brand of cognac that served as its ingredient. With the arrival of phylloxera (an insect that caused serious damage to the production of cognac in the XIX century), the cognac had a frightening collapse and therefore the Americans astutely replaced the cognac with rye whiskey, and to say it all the result is still excellent today, perhaps less aromatic and floral, but more strong and dry as flavour. In the beginning, the drink was used to be served in an egg cup, called coquier in French, and the story says that even the term cocktail derives from this word.

Ingredients – 3 dashes Peychaud’s bitter – 10 ml sugar syrup – 50 ml of cognac (can be made also with rye, or even half measure cognac and half rye) – 10 ml of absinthe How to make it Put crushed ice in a glass, add the absinth and make sure to cover the walls of the glass perfectly. Stir the rest of the ingredients in a mixing glass and after you discard the ice and any excess from the absinth flavoured glass, pour and serve the drink there. Make sure to remove the absinthe, because it has a very strong flavour, otherwise the subtle balance of the cocktail is ruined. Garnish Garnish with a lemon twist.

Piña Colada

Piña Colada it is always associated with the Caribbean’s sun, white beaches and palms. But if you are too busy to go there just have this tropical drink and you’ll be transported there in a sip. Puerto Rico’s official drink The national drink of Puerto Rico since 1978, and literally means strained pineapple if translated, a reference to the freshly pressed and strained pineapple juice used in the drink’s preparation.  Believe to be created by Ramon ‘Monchito’ Marrero at the Caribbe Hilton. He intended to capture the true nature of Puerto Rico and after 35 years serving the drink there, Puerto Rico rewarded him by proclaim his creation as official drink.

Ingredients – 10 ml lime juice – 30 ml coconut cream – 90 ml pineapple juice – 50 ml rum blanco How to make it Prepare in a shaker with ice but if you have a blender pour all ingredients and add three pineapple wedges plus four or five ice cubes and blend. You will have as a result this creamy, tropical drink perfect for the hot days and even when you miss the summer. Garnish As a garnish use dry pineapple and a cherry.

Buck’s Fizz/Mimosa

Buck’s Fizz and Mimosa are two cocktails that share the same ingredients: orange juice and champagne, the only thing that differentiates them are the doses. Fizzy familyThe Buck’s Fizz is named after London’s Buck’s Club, where it was invented as an excuse to begin drinking early; it was first served in 1921 by a barman named Malachy McGarry. Traditionally, it is made by mixing two parts champagne and one part orange juice. Some older recipes list grenadine as an additional ingredient, but the International Bartenders Association recipe does not include it. Four years later, the Mimosa cocktail was invented at the Hôtel Ritz Paris by Frank Meier, in about 1925. It is probably named after the common name in Europe for the yellow flowers of Acacia dealbata. Buck’s fizz – 50 ml orange juice – 100 ml champagne Mimosa – 75 ml orange juice – 75 ml champagne

How to make Part of the build-up family drinks. Prepare and serve in a flute.Garnish No garnish needed.

Brandy Alexander

The Brandy Alexander is a famous cocktail based on cream; one of the greatest after dinner drink ever. Still a mystery The Brandy Alexander is a cocktail that does not fear the seasons and if you feel adventurous, you can experiment the original Alexander recipe, made with gin, which is always very pleasant. Regarding its birth nothing is known of certain: the fact that the original recipe foresaw the gin suggests that it came from England, but many believe it was invented by an elusive New York bartender named Alexander just before Prohibition broke out. One of the first written recipes appears in the book by Hugo Ensslin, Recipes for Mixed Drinks (1915), although it is not mentioned with this name and later was changed the gin with brandy as is very famous these days the Brandy Alexander. 

Ingredients – 30 ml fresh cream – 30 ml crème de cacao brown – 30 ml brandy How to make Pour all the ingredients into the shake, shake and strain into a chilled cocktail glass. Garnish and serve. Garnish Garnish with freshly grated nutmeg on top.