Collection of Cocktails (part 11)

PIMM’S NO.1

·         ¼ measure pimm’s no.1

·         Ginger ale or lemonade

Fill a highball glass full with ice and pour in the pimm’s, top up with ginger ale or lemonade and stir gently. Dress with cucumber peel and slice of lemon.

PINK GIN

·         2 measure gin

·         ¼ angostura bitters

Stir all ingredients over cracked ice cubes in a mixing glass and strain into a cocktail glass, decorate with maraschino cherry.

PINK LADY

·         1measure gin

·         ½ measure cointreau

·         ½ measure lemon juice

·         ¼ measure grenadine

·         egg white

            Shake all ingredients over ice until frosted and strain into a sour glass.

PARADISE COCKTAIL

·         ¾ measure gin

·         ¾ measure apricot brandy

·         ½ orange juice

Shake all ingredients over ice until frosted and strain into a cocktail glass.

PERFECT MARTINI

·         2 measure gin

·         1 measure dry vermouth

·         1 measure sweet vermouth

Shake all ingredients over ice until frosted and strain into a cocktail glass, dress with lemon peel.

PERFECT MANHATTAN

·         1 measure bourbon

·         1 measure dry vermouth

·         1 measure sweet vermouth

Shake all ingredients over ice until well frosted and strain into a cocktail glass, decorate with twist lemon peel.

PINA COLADA

·         4-6 crushed ice cubes

·         2 measure white rum

·         1 measure dark rum

·         3 measure pineapple juice

·         2 measure coconut cream

Whizz the crushed ice in a blender with all ingredients until smooth, pour without straining into a tall chilled glass, and dress with pineapple wedges.

PLANTER’S PUNCH

·         1¼ measure dark rum

·         1 measure white rum

·         ½ measure orange curacao

·         ½ measure lemon juice

·         ½ measure pineapple juice

·         ¼ measure grenadine

Shake all ingredients vigorously over ice until well frosted and strain into a tumbler or coolins glass, top up with soda water and stir gently. Dress with cherry and pineapple.

POUSSE CAFÉ (RAINBOW)

·         ¼ measure grenadine

·         ¼ measure cointreau

·         ¼ measure crème de menthe green

·         ¼ measure galliano

·         ¼ measure brandy

Pour grenadine into a shot glass, then pour gently cointreau to make a second layer, followed by crème de menthe green and then galliano, and finally brandy.