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.

1 ounce rye or bourbon whiskey 3/4 ounce dry vermouth 3/4 ounce Campari Stir with ice. Strain into a cocktail glass. Garnish with a lemon twist.