Ingredients
- 2 oz Peruvian Pisco brandy
1 tsp lemon juice
4 – 6 oz ginger ale
Pour the Peruvian Pisco into a highball glass filled with ice cubes. Add a spoonful of lemon juice, then fill with ginger ale. Serve.
Ingredients
Pour the anejo rum, sweet vermouth, triple sec and orange bitters into a mixing glass half-filled with cracked ice. Stir well. Strain into a cocktail glass, garnish with a twist of lemon, and serve.
Ingredients
Combine the gin, orange juice, grapefruit juice and bitters in a shaker half-filled with ice cubes. Shake well and strain into an old-fashioned glass almost filled with ice cubes. Garnish with a lemon twist and a cherry.
Ingredients
Slice the 1/4 lemon into two seperate wedges. Place in a cocktail shaker half-filled with ice cubes. Pour the Absolut Citron into the shaker, and add one teaspoon of sugar. Shake vigorously. Strain into a sugar-rimmed cocktail glass. Garnish with a lemon twist, and serve.
Ingredients
In a shaker half-filled with ice cubes, combine the vodka, sugar, and lemon juice. Shake well. Pour into a cocktail glass. Top with Champagne and garnish with an organce twist.