Mary Queen of Scots
Rob Roy
The Fear and Loathing Cocktail
Debonnaire
Debutante



Mary Queen of Scots

Serves 1

1 Lemon Quarter
Caster Sugar
2-3 Ice Cubes
30ml/1fl.oz. Scotch Whisky
15ml/1/2fl.oz./1 Tbsp Drambuie
15ml/1/2fl.oz./1 Tbsp Green Chartreuse
1 Cocktail Cherry

Rub the rim of a cocktail glass with the lemon then dip the rim into
caster sugar to coat. Allow the frosting to dry. Crack the ice (but don't
crush it into too small pieces) and place in a shaker together with the
Scotch, Drambuie and Chartreuse. Shake well and strain into the frosted
cocktail glass. Spear the cherry onto a cocktail stick and use to
decorate. N.B. Don't be tempted to mix direct in the serving glass, as
this drink shouldn't be served with the ice. There's nothing worse than
having watereddown cocktails !





Rob Roy

Serves 1 Vegetarian Cold Cocktails Party Drinks

2-3 Ice Cubes
30ml/1fl.oz. Scotch Whisky
30ml/1fl.oz. Red Vermouth
A dash of Angostura Bitters
1 Cocktail Cherry

Place the ice, scotch, vermouth and bitters in a mixing glass and stir
well. Strain into a cocktail glass and decorate with the cherry speared
onto a
cocktail stick.

N.B. Don't be tempted to mix direct in the serving glass, as this drink
shouldn't be served with the ice. There's nothing worse than having
watered down
cocktails !
SOURCE: recipes4us.co.uk



The Fear and Loathing Cocktail

Adapted from a recipe by LeNell Smothers.

1 slice pink grapefruit, cut about 1/2-inch thick, peel removed
2 barspoons granulated sugar
4 dashes Fee's Peach Bitters*
3 ounces Bellows Bourbon
Muddle the grapefruit with the sugar and the bitters in a large
old-fashioned
glass. Add ice and the bourbon, stir the drink together, and serve.

*You can get Fee's Peach Bitters he http://www.feebrothers.com/




Debonnaire

Both drinks are adapted from a recipe by Matthew Silverstein, head
bartender
at Zoe restaurant in New York.


4 ounces Dubonnet Rouge
1 ounce Germain-Robin Fine Alambic Brandy
1/4 ounce creme de cassis
1/2 orange slice, for garnish

Fill a mixing glass two-thirds full with ice and add all of the
ingredients. Stir for approximately 30 seconds. Strain into a chilled
cocktail glass and add the garnish.



Debutante

4 ounces Dubonnet Blanc
1 ounce Germain-Robin Fine Alambic Brandy
1/4 ounce creme de cassis
Lemon twist, for garnish

Fill a mixing glass two-thirds full with ice and add all of the
ingredients. Stir for approximately 30 seconds. Strain into a chilled
cocktail glass and add the garnish.

Gary Regan is the author of "The Joy of Mixology: The Consummate Guide to
the Bartender's Craft" and other books. Source: Ardentspirits.Com



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