Whipped Cream Cock
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First seen in Hugo Ensslins 1915 book "Recipes for Mixed Drinks", this classic cocktail can now be seen the world over. Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds. Strain into a chilled cocktail glass. Garnish with nutmeg and serve. ...
First seen in Hugo Ensslins 1915 book "Recipes for Mixed Drinks", this classic ...
In a lowball glass with ice add the vodka and coffee liqueur. Give the mixture a stir to combine the ingredients before floating the cream on top. Stir slowly and serve. ...
In a lowball glass with ice add the vodka and coffee liqueur. Give the mixture ...
Add all the ingredients to a cocktail shaker with ice and shake well. Strain into an ice-filled lowball glass. Sprinkle over the top some ground nutmeg to garnish and serve. ...
Add all the ingredients to a cocktail shaker with ice and shake well. Strain ...
Pour the alcohols and cream into a cocktail shaker. Shake well and pour in martini glass. Garnish with a sprinkle of nutmeg on top and serve. ...
Pour the alcohols and cream into a cocktail shaker. Shake well and pour in ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into a chilled cocktail glass. Garnish with some mint leaves and serve. ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds ...
This amazing cocktail won first place in the 'Fancy Cocktail' category at the IBA 2012 Cocktail Competition. Created by Ettore Diana from Italy. Pour all ingredients into a shaker with ice. Shake well then strain into chilled cocktail glass. Garnish with a melon slice, and serve. ...
This amazing cocktail won first place in the 'Fancy Cocktail' category at the ...
Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon in on Gravier Street, New Orleans, Louisiana. It was originally called the New Orleans Fizz, and is one of the city's most famous cocktails. Before Prohibition, the bar was known to have over twenty bartenders working at once, making nothing but the Ramos Gin Fizz - and still struggling to keep up with the ...
Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial ...
Heat the coffee, whisky and sugar together in a saucepan, but do not boil. Pour into an Irish coffee glass and float the cream on top before serving. ...
Heat the coffee, whisky and sugar together in a saucepan, but do not boil. Pour ...
Pour all ingredients into a shaker with ice. Shake well then strain into chilled cocktail glass and serve. ...
Pour all ingredients into a shaker with ice. Shake well then strain into ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into a chilled cocktail glass and serve. ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds ...
Add all the ingredients into a blender with crushed ice. Blend slowly until the mixture is smooth and serve. ...
Add all the ingredients into a blender with crushed ice. Blend slowly until the ...
Pour all ingredients into a shaker with ice. Shake well then strain into a chilled martini glass. Garnish with an orange twist and some grated nutmeg, then serve. ...
Pour all ingredients into a shaker with ice. Shake well then strain into a ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into a lowball glass. Garnish with a vanilla pod and serve. ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds ...
Add all the ingredients into a mixing glass with ice. Stir until well chilled then strain into a chilled martini glass and serve. ...
Add all the ingredients into a mixing glass with ice. Stir until well chilled ...
Historically served as a desert cocktail, the Angel’s Delight is a great creamy classic. The pink colour of the drink comes from the few splashes of grenadine. Add all the ingredients into a cocktail shaker with ice. A couple of splashes of grenadine should be enough. Shake well until the outside of the shaker becomes frosted. Strain into a chilled cocktail glass and serve. ...
Historically served as a desert cocktail, the Angel’s Delight is a great ...
Pour all the ingredients except the champagne into a shaker with ice. Shake well then strain into a chilled champagne flute before topping up with champagne. Garnish with a grating of nutmeg and serve. ...
Pour all the ingredients except the champagne into a shaker with ice. Shake ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into highball glass with crushed ice. Garnish with a star fruit slice and a couple of pineapple leaves and serve. ...
Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds ...
Marvel at the unnatural blue of this cocktail. Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into a hurricane glass filled with crushed ice. Garnish with tropical fruit, such as a pineapple wedge, and serve. ...
Marvel at the unnatural blue of this cocktail. Add all ingredients to a cocktail ...
Moisten the rim of a pre-chilled cocktail glass with some Chambord and then roll in some white chocolate flakes. Pour all ingredients into a shaker with ice. Shake well then strain into the prepared cocktail glass. Garnish with a strawberry slice and serve. ...
Moisten the rim of a pre-chilled cocktail glass with some Chambord and then ...
Invented by Dardan Bjarke Shervashidze from Cafe Sydney. Add ingredients to a cocktail shaker with ice and shake well, before straining into a chilled cocktail glass. Dust with nutmeg and serve. ...
Invented by Dardan Bjarke Shervashidze from Cafe Sydney. Add ingredients to a ...
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I need your help! I love working on Make me a cocktail, trying to create new functionality for users, to help them create great cocktails from limited budgets or hoards of spirits. But it takes me hundreds of hours and literally thousands of pounds a year to sustain. Unfortuntely with the current upward trend I need your support to keep the site running.
If you find any joy, use or help in it, please consider a modest donation - however much you can afford when it comes from the heart, it's the kind of gesture that makes me warm with appreciation.
MONTHLY / ONE OFF DONATION
♥ $3
♥♥ $5
♥♥♥ $7
♥♥♥♥ $10
♥♥♥♥♥ $25
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