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.
Intended at Cigala Bar & Cafe
(see website page 14 for particulars)
A splash of Manzanilla
A splash of Oloroso
Stir collectively and pour into a glass with a twist of orange
30ml sweet vermouth
40ml of Fino
Sprint orange bitters
Stir more than ice, strain into a chilled cocktail glass.
One particular third Pedro Ximénez
One particular-third crème 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.
60ml gentle rum
60ml lemon juice
30ml orange juice
Dash of Pedro Ximénez
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.
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 Ximénez
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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