Easy Cocktail Recipes

This is a delicious way to turn a simple sparkling white wine into a sophisticated cocktail. Probably not the time to use expensive champagne.

Next time you cut up a citrus fruit, put any left-over slices in the freezer, as they make great flavored ice cubes.

If you cannot find cinnamon syrup, you may have to make your own!

If you are preparing several glasses, make the gin base in advance and keep it well chilled until you are ready.

The cobbler was popular in Dickens time, when it was a concoction of sherry, sugar, lemon and ice. This version has much more kick and lots more bubbles.

Invented at Buck’s Club in London, the original was invariably made with Bollinger champagne and it is true that the better the quality of the champagne, the better the flavor.

The bitter-sweet taste of campari is a natural with orange juice and sparkling wine or champagne. You need very little campari to add the distinctive color and flavor.

You can tell good jade because it always feels cold to the touch-and that should apply to cocktails, too. No cocktail bar-can ever have too much ice.

The classic champagne cocktail can be too sweet for some. It is the brandy that gives the treat and the kick, so you could leave out the sugar!

Described in a cocktail book of the early 20^th century as a drink that ‘definitely hits the spot’, there seems to be some confusion about the actual ingredients for this classic. All recipes include champagne, but disagree about the spirits included.