Invented in the 1880s, this classic American cocktail was originally made for a party being thrown by Winston Churchill’s mother, Lady Randolph Churchill, at the Manhattan Club in New York City.

Ingredients (per cocktail)

  • 50ml bourbon
  • 25ml rosso vermouth
  • 5ml syrup from a jar of maraschino cherries
  • 2 dashes Angostura bitters
  • 1 maraschino cherry, to garnish
  • A twist of pared lemon, to garnish


  1. Pour all of the ingredients, aside from the garnish, into a cocktail shaker filled with ice.
  2. Stir with a long-handled spoon then strain into a cocktail glass.
  3. Garnish and serve.

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Bloody Mary

This classic brunch favourite, made famous by a young, Parisian bartender in the 1920s, packs a spicy kick and is a great ‘hair of the dog’ remedy for a hangover.


  • 200ml tomato juice
  • 50ml vodka
  • 2 tbsp sherry
  • Pinch of celery salt
  • Worcestershire sauce, to taste
  • Tabasco, to taste
  • Squeeze of lemon juice
  • Celery sticks and lemon wedges, to serve


  1. Pop some ice into a tall glass and pour in the tomato juice, vodka and sherry.
  2. Stir in the celery salt using a long-handled spoon, then season to taste with the Worcestershire sauce, tobasco and lemon juice.
  3. Serve with the celery stalks, lemon wedges and couple of grinds of fresh black pepper.

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Old Fashioned

Created in 1930s America during the Prohibition period, this classic cocktail is a mixture of whisky, soda and bitters.


  • 2 tsp granulated sugar
  • 2 dashes Angostura bitters
  • Splash of water
  • 60ml whisky
  • Soda water
  • Orange slice, to garnish


  1. Pop the sugar, bitters and water into a small tumbler and mix until the sugar has dissolved.
  2. Fill the glass with ice and stir in the whisky, then add a splash of soda water and mix.
  3. Garnish with the orange slice and serve.

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Blueberry Mojito

Perfect for when the sun starts to come through, this delicious twist on a classic mojito is the perfect accompaniment to any al-fresco dinner party.

Ingredients (makes 6 cocktails)

  • 100g blueberries
  • 3 lemons, chopped
  • 2 tbsp granulated sugar
  • 2 mint sprigs, leave picked
  • 350ml white rum
  • 600ml sparkling water


  1. Tip the blueberries, lemons and sugar into a jug and muddle.
  2. Bruise the mint leaves slightly, them add them to a jug along with lots of ice.
  3. Pour in the rum and sparkling water, stir well and serve.

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Frozen Margarita

The ultimate refreshing cocktail for a hot, sunny day. Made with tequila and lime juice, this frozen drink can be made in a matter of minutes.

Ingredients (per cocktail)

  • 50ml tequila
  • 25ml triple sec
  • 25ml lime juice
  • 15ml sugar syrup
  • Lime wedge, to garnish


  1. Fill a blender with ice, then pour in all of the ingredients except for the lime wedge. Blitz until smooth.
  2. Tip into a margarita glass, garnish and enjoy!

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Long Island Ice Tea

Having only been invented 45 years ago, the Long Island ice tea is one of the youngest, widely-known cocktails. Made with vodka, rum, tequila and gin, it’s perfect for sipping on slowly on a hot summers day.

Ingredients (makes a jug of 4 cocktails)

  • 50ml vanilla vodka
  • 50ml dry gin
  • 50ml tequila
  • 50ml rum
  • 50ml triple sec
  • 75ml fresh lime juice
  • 500ml cola
  • 2 limes, cut into wedges


  1. Pour the vodka, gin, tequila, rum and triple sec into a 1.5L jug then stir in the lime juice.
  2. Half fill the jug with ice, then stir with a long-handled spoon until the outside of the jug feels cold.
  3. Add the cola, then stir again and drop in the limes wedges.
  4. Fill 4 glasses with some more ice and pour in the tea.

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Mai Tai

A mix of white and dark rum mixed with grenadine give this sweet tasting cocktail its vibrant red glow.

Ingredients (per cocktail)

  • 2 tbsp white rum
  • 2 tbsp dark rum
  • 2 tbsp triple sec
  • 1 tbsp grenadine
  • 1 tbsp almond syrup
  • 1/2 a lime, juice only
  • Maraschino cherry, to garnish


  1. Pour your ingredients into a cocktail shaker along with some ice and shake until the outside of the shaker gets really cold.
  2. Add some more ice into a tumbler, then pour your cocktail over the top and garnish with a cherry.

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A refreshing mix of white rum, mint and lime make this cocktail a classic party favourite.

Ingredients (per cocktail)

  • 1 lime, juiced
  • 1 tsp granulated sugar
  • Small handful of leaves
  • 60ml white rum
  • Soda water, to taste


  1. Muddle the lime juice, sugar and mint leaves in a small jug, making sure to crush the mint leaves to release their flavour.
  2. Grab a high-ball glass and pour in the lime mixture, then half fill with ice and pour over the rum.
  3. Stir with a long-handled spoon, top up with soda water and garnish with mint.

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Espresso Martini

This classic cocktail is the perfect post dinner-party treat. Made with freshly brewed, coffee liqueur, vodka and sugar syrup.

Ingredients (makes 2 cocktails)

For the sugar syrup:

  • 100g golden caster sugar

For the cocktail

  • 100ml vodka
  • 50ml freshly brewed coffee
  • 50ml coffee liqueur
  • Coffee beans, to garnish


  1. Make the sugar syrup placing pouring the caster sugar into a small pan and placing over a medium heat, along with 50ml water. Stir and bring to the boil, then turn off the heat and allow to cool. This can be made in advance. Meanwhile, place two cocktail glasses in the fridge to chill.
  2. Once the sugar syrup is cool, pour 1tbsp into a cocktail shaker along with a handful of ice, the vodka, espresso and coffee liqueur. Shake well until the outside of the shaker feels icy.
  3. Stain into the chilled glasses and garnish with the coffee beans.

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Sloe Gin Mulled Wine

An absolute festive classic. The aromas of this perfectly spiced mulled wine will fill the air with the scent of Christmas, and the addition of sloe gin will give it a contemporary twist!


  • 750ml bottle of good red wine
  • 1 cinnamon stick
  • 2 star anise
  • 4 cloves
  • 2 strips of lemon zest
  • 4 tbsp caster sugar
  • 100ml sloe gin


  1. Grab a large saucepan and pour in the red wine. To this, add the cinnamon, star anise, cloves, lemon zest and sugar, then cook over a low heat for around 10 minutes.
  2. Remove the pan from the heat and set to one side. Allow to cool and infuse for 30 minutes, then remove all the spices from the wine.
  3. To serve, reheat (without letting it come to a boil) and pour into heatproof glasses.