1 1/4 oz. Scotch whisky
1/4 oz. Dry Vermouth
Lemon twist

Shake and strain into a cocktail glass.

2 measures/ 3 tbsp gin
juice of half a lemmon
5ml/1 tsp sugar
dash of Angostura bitters
still mineral water

Mix all ingredients (except water) in a tumbler with plenty of ice. When sugar is dissolved top up the glass with mineral water form the refrigerator. Add lemon twist and straws.

1 ounce Tequila
1/2 ounce Sweet Vermouth
1/2 ounce Dry Vermouth
1/2 ounce Campari

Stir with ice. Strain into a cocktail glass. Garnish with lemon twist.

5 ounces champagne
1/4 ounce creme de cassis

Fill flute with champagne and add then add the Creme de Cassis. Garnish with a lemon twist.

6 ounces chilled champagne
1 cube sugar
Angostura bitters

Soak sugar cube with Angostura bitters. Place the cube in the bottom of a champagne flute. Fill with champagne. Garnish with a lemon twist.