• 180ml vodka • 1 dash dry vermouth • 30ml brine from olive jar • 4 stuffed green olives
METHOD
• Place all ingredients into a mixing glass (or the largest tumbler from the cocktail set) and stir well. • Strain the cocktail into a chilled cocktail glass
• 50 ml of whiskey or bourbon • 1 cube or teaspoon of sugar • 2-3 dashes of Angostura bitters • 1 twist of orange peel to garnish • Ice cubes
METHOD
Place the sugar and bitters into a chilled glass. Muddle together until mixed (feel free to add a few drops of water to help it mix). Once mixed add some of the whisky and a few ice cubes and stir for 20 seconds (the ice should start melting and cool the alcohol down). Keep adding a little bit of whisky and ice, and continue to stir. Stop adding the ingredients and stirring when you feel it’s diluted to your taste. Garnish with a twist of orange peel.
2 tablespoons white sugar, or to taste • 1 cup ice cubes
45ml white rum
Sparkling water
METHOD
Place the mint leaves and 1 lime wedge into a large glass.
Use the muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture.
Fill the glass almost to the top with ice.
Add the rum and fill the rest of the glass with sparkling water.
