Vacation Eggnog
Serves 10
- 18cl dark rum
- 18cl bourbon
- 6 free-range eggs, beaten
- 175g caster sugar
- half teaspoon salt
- 45cl double cream
- 45cl milk
Pour all ingredients into a punch bowl and stir until the sugar dissolves. Place in the refrigerator for four hours. Take out of refrigerator and stir again. Serve in wine glasses. Grate fresh nutmeg over the top of each glass.
Valencia
- 6cl apricot brandy
- 3cl fresh orange juice
- 4 dashes orange bitters
Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass.
Vampiro
- 5cl silver tequila
- 7cl tomato juice
- 3cl fresh orange juice
- 1 teaspoon clear honey
- 1cl fresh lime juice
- half slice onion, finely chopped
- few slices fresh red hot chili
- few drops Worcestershire sauce
- salt
Pour all ingredients, starting with the juices and then the tequila, into a shaker with ice. Shake well to release the flavor of the chili. Strain into a highball filled with ice. Garnish with a wedge of lime on the rim of the glass and a chili (green or red) for anyone devilish enough to dare to take a bite of it!
Vanity
- 5cl vodka
- 2cl cinnamon liqueur
- 2cl dry vermouth
- dash champagne
Pour all ingredients, except champagne, into a mixing glass with ice. Stir. Strain into a cocktail glass. Add champagne.
Velvet Hammer
- 3cl Tia Maria
- 3cl Cointreau
- 3cl double cream
Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass.
Velvet and Silk
- 6cl Cynar
- 3cl gin
Pour both ingredients into an old-fashioned glass filled with ice. Stir. Drop a slice of lemon in the drink.
Velvet Rosa
- 2cl white rum
- 1cl peach schnapps
- 3cl cranberry juice
- champagne
Pour all ingredients, except champagne, into a shaker with ice. Shake. Strain into a champagne flute and top up with champagne. Stir quickly to bring the effervescence into play. Garnish with a small and delicate red rose petal.
Venus
- 6cl gin
- 3cl Cointreau
- dash gomme syrup
- dash Peychaud orange bitters
- 4 fresh raspberries
Pour all ingredients, including the raspberries, into a shaker with ice. Shake. Strain into a cocktail glass. Garnish with three raspberries.
Vesper
- 6cl gin
- 3cl vodka
- 1cl Lillet
Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass. Garnish with a twist of orange.
Vincent VG
- 2cl crème de framboise (raspberry liqueur)
- 1cl fresh lemon juice
- 2cl Pernod
Pour the first two ingredients into a shaker with ice. Shake. Strain into a shot glass. Float the Pernod over the top.
Viva La Donna!
- 6cl silver tequila
- 6cl passionfruit juice
- 6cl fresh orange juice
- 2cl fresh lime juice
Pour all ingredients into a shaker with ice. Shake. Strain into a highball filled with ice. Garnish with a slice of star fruit.
Vodka Gimlet
- 5cl vodka
- 2cl Roses's lime cordial
Pour the vodka into an old-fashioned glass with ice. Add the lime cordial. Stir. Garnish with a wedge of lime.
Vodka Sour
- 6cl vodka
- 2cl fresh lemon juice
- dash gomme syrup
- 1 teaspoon eggwhite powder
Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass. Garnish with a maraschino cherry dropped into the drink.
Vodka Stinger
- 4cl vodka
- 2cl white crème de menthe
Pour the vodka into an old-fashioned glass filled with ice. Add the crème de menthe. Stir. Serve with a stirrer.
Vodkatini
9cl chilled vodka
2 dashes extra dry vermouth in a small bitters bottle
Place a cocktail glass in the freezer before using. Pour the vodka into the glass. Splash the vermouth on top of the vodka. Garnish with a twist of lemon or an olive.