Easter-tini
- 5cl vodka
- 2cl white crème de cacao
- 1cl Cointreau
- dash sambuca
Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass. Garnish with a tiny chocolate egg dropped in the drink.
Elise
- 4cl gin
- 1.5cl limoncello
- 1.5cl peach schnapps
- 7cl fresh grapefruit juice
- 7cl mango juice
- 1cl Orgeat (almond) syrup
Pour all ingredients into a shaker with ice. Shake. Strain into a highball filled with ice. Garnish with a small Cape Gooseberry. Serve with a straw.
El Burro
- 3cl dark rum
- 2cl Kahlua
- 3cl coconut cream
- 3cl double cream
- half banana
Pour all ingredients into the blender. Blend. Add crushed ice. Blend again. Pour into a colada glass.
El Diablo
- 4cl silver tequila
- 2cl crème de cassis
- 2cl fresh lime juice
- ginger ale
Pour the lime juice into a highball half-filled with crushed ice. Add the tequila and crème de cassis. Top up with ginger ale. Stir. Garnish with a wedge of lime dropped in the drink. Serve with a straw.
El Presidente I
- 6cl white rum
- 2cl Dubonnet
- 1cl grenadine
Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass.
El Presidente II
- 6cl white rum
- 1.5cl orange curaçao
- 1.5cl dry vermouth
- dash grenadine
Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass.
Envy
- 2cl vodka
- 3cl melon liqueur
- 1.5cl peach schnapps
- 1.5cl hazelnut liqueur
- 1cl fresh lime juice
Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass.
Evita
- 3cl vodka
- 3cl melon liqueur
- 6cl fresh orange juice
- 3cl fresh lime juice
- dash gomme syrup
Pour all ingredients into a shaker with ice. Shake. Strain into an old-fashioned glass filled with ice. Garnish with a slice of lime.