Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass.
Muddle fresh ginger in a shaker and add the remaining ingredients, except for the Islay single malt whiskey. Fill the shaker with ice and shake. Double-strain into a chilled old fashioned glass with ice. Float the single malt whisky on top.
Garnish: Garnish with candied ginger.
Blend all the ingredients with ice in an electric blender, pour into a large glass, and serve with straws. Note: Historically a few drops of fresh lime juice were added to taste. 4 slices of fresh pineapple can be used instead of juice
Garnish: Garnish with a slice of pineapple with a cocktail cherry.
Add all ingredients into a shaker with ice. Shake and strain into a chilled goblet glass.
Garnish: Few dashes of Amargo bitters on top as an aromatic garnish.
Pour all ingredients directly in a small tumbler or a typical terracotta glass. NOTE: Add dilution up to taste, it can be given by water, ice or fresh juices.
Garnish: Garnish with orange zest.
Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass.
Garnish: Sprinkle with fresh ground nutmeg.
Pour all ingredients except soda water in a cocktail shaker with ice, Shake for two minutes, double strain in a glass, pour the drink back in the shaker, and hard shake without ice for one minute. Strain into a highball glass, top up with soda. NOTE: The drink was invented by Henry Ramos in 1888, at his bar Meyer's Table d'Hôtel Internationale in New Orleans. The Ramos Fizz was originally shaken for 12 minutes by a crew of 30 bartenders who passed the shaker from one to another.
Pour all ingredients into a cocktail shaker except the sparkling wine, shake well with ice, strain into a chilled tall tumbler glass filled with ice, and top up with sparkling wine.
Garnish: Garnish with blackberries and optionally a lemon slice as well.
Pour all ingredients directly into an old fashioned glass filled with ice. Stir gently.
Garnish: Garnish with lemon zest.
Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice in a mixing glass. Discard the ice and any excess absinthe from the prepared glass, strain the mixed drink into the glass. NOTE: The original recipe changed after the American Civil War, Rye Whiskey substituted Cognac as it became hard to obtain.
Garnish: Garnish with lemon zest.