20ml Havana 3yo Rum

Sprint of cranberry juice

Dash of gomme syrup

Dash of lemon juice

three Maraschino cherries

Muddle 2 Maraschino cherries in a glass with a teaspoon of their personal juice. Shake with the remaining ingredients. Strain and pour into a margarita glass. Garnish with a cherry.

PACHARAN OSCURO

Intended at Cigala Bar &amp Cafe

(see website page 14 for particulars)

25ml gin

121/2ml Pacharan

A splash of Manzanilla

A splash of Oloroso

Stir collectively and pour into a glass with a twist of orange

ADONIS

30ml sweet vermouth

40ml of Fino

Sprint orange bitters

Stir more than ice, strain into a chilled cocktail glass.

DIVER'S DELIGHT

One particular third Pedro Xim&eacutenez

One particular-third cr&egraveme de menthe

1-third blue Curacao

Stir around ice and strain into a chilled cocktail glass.

EAST INDIA II

40ml of dry vermouth

40ml Ancient East India Sherry

Dash of bitters

Stir over ice, strain into a chilled cocktail glass.

FOG CUTTER

60ml gentle rum

30ml brandy

15ml gin

60ml lemon juice

30ml orange juice

Dash of Pedro Xim&eacutenez

Pour every little thing but the Sherry into a shaker crammed with ice and shake properly. Pour into a glass and float the Sherry on prime.

YODELER

1/2 litre of blended blueberries

one/two litre of blended strawberries

one/2 litre of mixed raspberries

2 bottles of Champagne

1/four litre of Pedro Xim&eacutenez

one/four litre of liqueur

Fill a big shaker with ice, Sherry and honey. Shake it nicely and strain the drink into a big punch bowl stuffed with fruit. Gently incorporate the Champagne and serve with fruit in the glass.

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