December 2008

Serve: On the rocks; poured over ice in collins glass

Garnish: half an orange slice, lemon peel

Ingredients:

1 part Campari
1 part Sweet Vermouth
Dash of club soda

Prep:

Shake well together, then pour over ice into glass. Garnish and serve.

Traditional:

2 parts Amaretto liqueur
1 part sour (half a lemon)

Shaken with ice, strained into an old fashioned glass that has had its rim optionally “frosted” with granulated sugar, and garnished with a maraschino cherry

Modern:

3 parts Amaretto
1 part sour mix instead of the lemon juice;

do not frost the rim of the glass with sugar.

Tinto de Verano or Tinto de Casera is a refreshing wine-based drink similar to sangria which is very popular in Spain. It is simpler than sangria, usually made up of 1 part red wine and 1 part La Casera – a soda similar to Sprite, but less sweet. (Casera can be replicated using a mixture of Sprite and Seltzer). It is served over ice, sometimes with a slice of lemon.

Serve: on the rocks; poured over ice

Garnish: lemon slice

Ingredients:

1 part red wine
1 part la Casera (or mixture of Sprite & seltzer)

Prep:

Mix together and serve well chilled.

Created by Joe Gilmore at the Atlantic Hotel, Hamburg, Germany.

Serve: straight up; without ice in a champagne cocktail glass

Garnish: a strawberry

Ingredients:

1 part lime juice
1 part Fraise de Bois liqueur
1 part passion fruite juice
1 part peach brandy

Prep:

Shake ingredients together with ice, and strain into a cocktail glass, and fill with champagne and garnish.

Created to mark the Investiture of H.R.H Prince Charles as Prince of Wales.

Serve: Straigh up; without ice in a champagne glass

Ingredients:

1 part lemon juice
1 part Cherry brandy
1 strawberry
1 teaspoon sugar

Prep:

Blend and then pour into a champagne glass and fill with champagne.

A Mimosa is a cocktail-like drink composed of three parts champagne or other sparkling wine and two parts thoroughly chilled orange juice. It is traditionally served in a tall champagne flute with a morning brunch or to guests at weddings

Serve: Stirred in a champagne flute

Garnish: grenadine, cherries

Ingredients:

3 parts Champagne
3 parts orange juice

Prep:

Ensure both ingredients are well chilled, then mix together into the glass. Serve cold.