Ingredients:

• 1 2/3 cups soy milk
• 1/2 banana
• 1 piece canned peach
• 1 tbsp honey

Methods:

Put all ingredients in a blender and blend well and serve.

2 oz brandy

1 whole egg

1 tsp superfine sugar

1/2 oz light cream

1/8 tsp grated nutmeg

Shake all ingredients (except nutmeg) with ice and strain into a whiskey sour glass. Sprinkle nutmeg on top and serve.

1 1/2 oz cream sherry

2 tsp light cream

1 tsp powdered sugar

1 whole egg

nutmeg

Shake all ingredients (except nutmeg) with ice and strain into a whiskey sour glass. Sprinkle nutmeg on top and serve.

1 tsp superfine sugar

1 oz lemon juice

2 tsp water

2 oz gin

1 maraschino cherry

1 slice lemon

In a shaker half-filled with ice cubes, combine the sugar, lemon juice, and water. Shake well. Strain into a highball glass almost filled with crushed ice. Add the gin. Stir well and garnish with the cherry and the lemon slice.

1 1/2 oz gin

juice of 1/2 limes

carbonated water

1 lime wedge

Pour juice of lime and gin into a highball glass over ice cubes. Fill with carbonated water and stir. Add the wedge of lime and serve.

2 oz blended whiskey

1 tsp powdered sugar

juice of 1/2 lemons

carbonated water

1 cherry

1 slice orange

Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a collins glass. Add several ice cubes, fill with carbonated water, and stir. Decorate with slices of orange, lemon, and top with the cherry. Serve with a straw.

2 oz brandy

1/2 tsp powdered sugar

1 tsp water

1 twist lemon peel

Mix powdered sugar and water in an old-fashioned glass. Add gin and one ice cube. Stir, add the twist of lemon peel, and serve.

2 oz brandy

1/2 tsp powdered sugar

1 tsp water

1 twist lemon peel

Dissolve powdered sugar in 1 tsp. water in an old-fashioned glass. Add brandy and one ice cube and stir. Add twist of lemon peel on top and serve.

2 oz brandy

Juice of ½ lemon

½ tsp powdered sugar

½ slice lemon

1 cherry

Shake brandy, juice of lemon, and poedered sugar with ice and strain into a whickep sour glass.  Decorate with lemon slice, top with cherry, and serve.

 - 2 or 4 dashes of gum syrup

 - 2 dashes biters

 - 1 wine-glass whiskey, and a piece of lemon peel

1. Fill one third full of fine ice.

2. Shake and strain.

3. Serve using fancy red wine-glass.

1. Stir in mixing glass with ice & strain

 - 1 1/2 oz brandy (4.5 cl, 3/8 gills)

 - 1/4 oz maraschino liqueur (6 dashes, 1/16 gills)

 - 1 dash aromatic bitters

 - 1/4 oz fresh lemon juice (6 dashes, 1/16 gills)

 - 1/2 oz orange curacao (1.5 cl, 1/8 gills)

2. Add in whole lemon rind in glass (1/2 oz, 1.5 cl, 1/8 gills).

3. Strain into prepared glass

4. Serve in a cocktail glass (4.5 oz)

Toddy – Originally a hot drink made with spirits, sugar, spices such as cinnamon, cloves etc., and a lemon peel mixed with hot water and served in a tall glass.  Now Toddy also be served cold with ice with any combination of spices and spirits.

Tot – A small amount of any beverage, a ‘short shot’, ‘a touch’.

Sangaree – A tall drink containing chilled spirits, wine, or beer, sometimes sweetened and given a good dusting with grated nutmeg.

 Shooter – A straight shot of whisky or other kind of spirit taken neat.  Also called Neat.

Shrub – Spirits, fruits juices, and sugar, aged in a sealed container such as a cask or crock, then usually bottled.

 Sling – A tall drink made with lemon juice, sugar, and mint, usually served cold with club soda.  The most famous Sling is the Singapore Gin Sling.

 Smash – A short Julep made spirits, sugar and mint, usually served in an Old Fashioned glass.

 Sour – A short drink made of lemon or lime jiuce, sugar and spirits.  The Whisky Sour is the classic Sour.

 Swizzle – Originally a tall rum cooler filled with cracked ice that was swizzled with a long twig or stirring rod or spoon rotated rapidly between the palms of the hands to produce frost on the glass.  The Swizzle, a Carribean invention, is made with any kind of spirit today and is traditionally served in a tall highball or Collins glass.

 Syllabub – An old English recipe consisting of milk, cream, sugar & spices, blended with sherry, port, or Madeira to produce a very sweet, creamy mixture that is often served in a sherbet glass as a dessert.  In a more liquid form, it may be drunk like a Posset.

A combination of spirits, wine, sweetebers, flavourings, fruit garnishes, and sometimes various carbonated beverages mixed in and served from a large bowl to a number of people.  Individually made punches are called Cups.

On-The-Rock – Any wine or spirit poured over ice cubes, usually in an Old Fashioned glass.  Also called LowBall.

Pick-Me-Up – Any concoction designed to allay the effects of overindulgence in alcoholic beverages.

 Posset – An old English invention consisting of a mixture of hot wine, milk and spices.  Eggs are often used, with or without milk, and ale was sometimes used in combination with wine or used in place of it.

Rickey – A drink made with gin or other spirit, lime jiuce, and club soda, usually served with ice in a small highball or Rickey glass, with or without sweetening.

Puff – A combination of spirits and milk mixed in equal parts and topped with club soda.  Usually served with old fashined glass.

Nightcap – Any drink that is taken immediately before retiring.  Milk punches, toddies, and short drinks such as liqueurs or fortofied wines are favoured.

Neat  – A straight shot of any spirit taken in a single gulpwithout any accompaniment.  Also called a Shooter.

Negus – A hot, sweet wine drink, with or without spices.

Mist – A glass packed with crushed ice to which spirits are added, usually straight.

Mulls – Wine or wine drinks that are heated and served as hot punches.  Also called mulled wine from the time when drinks were heated with red-hot poker, loggerhead, or flip iron.

Julep – An American venerable drink made of Kentucky bourbon, sugar, mint leaves, and plenty of crushed ice.   

Lowball – A short drink consisting of spirits served with ice alone, or with water or soda in a short glass.  Also called On-The-Rocks.

Grog – Originally mixture of rum and water that was issued to sailors in the Royal Navy and later improved with additional of lime juice and sugar.  Now Grog is a kind of drink, usually made with rum base, fruit, and various sweeteners, and served either hot or cold in a large mug or glass.

 Highball – Any spirit served with ice and club soda in a medium to tall glass.

 A combination of spirits (including wines) and flavorings, sweeteners, and garnishes of various kinds intended to be consumed before dining.  Today, the coctails term is used interchangeable with aperitif.  The usual cocktail recipe consists of a base. such as gin, whisky, rum, brandy, vodka or even a wine such as sherry, champagne, or in some cases a table wine; to which is added and accent spirit, e.g., triple sec, or a wine, e.g., Madeira; and often a sweetener (sugar syrup), and flavouring (orange juice) with or without garnishes (marraschino cherry).  The base, accent, sweetener (if required), and flavouring is the basic formula for almost all cocktails.  The exceptions are usually concoctions called cocktails that are no more like a cocktails than champagne is like a can of club soda.