A1

Shake together two parts gin, one part Grand Marnier and a dash of lemon juice. Garnish with a twist of lemon peel.

ALASKA

Shake together three parts gin and one part yellow Chartreuse.

ALEXANDER

Shake together equal parts gin, brown crÈme de cacao and fresh cream, and serve in a sugar-frosted glass.

ANGEL FACE

Shake together equal parts gin, apricot brandy and calvados.

BARRIER REEF

Mix a scoop of vanilla ice cream with one part gin, one part Cointreau and a dash of Angostura bitters. Pour into a glass and splash with a few drops of blue curaÇao.

BARTENDER

Stir equal parts gin, sherry, Dubonnet and dry mermouth with a dash of Grand Marnier.

BERMUDIANA ROSE

Shake together two parts gin and one part each of apricot brandy, grenadine and lemon juice.

BLUE BOTTLE

Stir two parts gin with one part blue curaÇao and one part passion fruit juice.

BLUE JACKET

Stir two parts gin with one part blue curaÇao and one part orange bitters.

BLUE RIBAND

Stir two parts gin with two parts white curaÇao and one part blue curaÇao.

BRONX

Shake together three parts gin and one part each of dry vermouth, sweet vermouth and fresh orange juice.

BRONX TERRACE

Stir two parts gin with one part dry vermouth and a dash of lime juice cordial and garnish with a cocktail cherry.

BULLDOG HIGHBALL

Shake together equal parts gin and orange juice, top up with ginger ale and serve with straws.

CARIBBEAN SUNSET

Shake together equal parts of gin, crÈme de banane, blue curaÇao, fresh cream and fresh lemon juice. Pour the creamy-blue mixture into a glass and splash with a little grenadine.

CARUSO

Stir one part gin with one part dry vermouth and one part green crÈme de menthe.

CASINO

Shake together two parts gin, one part maraschino, one part fresh lemon juice and a dash of orange bitters, and garnish with a cherry.

CLINCHER

Stir one part gin with one part cherry brandy and pour over a scoop of crushed ice.

CLARIDGE

Stir two parts gin with two parts dry vermouth and one part each of Cointreau and apricot brandy.

COASTER

Coat the inside of a glass with Angostura bitters by swirling a few drops round the bowl and tiping out the excess. Add gin to taste and top with soda water.

COLLINS (OR TOM COLLINS)

Put some cracked ice in a tall glass, pour over the juice of a lemon, a measure of gin and a teaspoon of fine sugar. Top up with soda water, stir and garnish with a slice of lemon.

CROSS BOW

Shake together equal parts gin, Cointreau and crÈme de cacao.

DRY MARTINI

The proportions of gin and dry vermouth can vary for this drink.

Three parts gin to one part dry vermouth, stir with lots of ice in a mixing glass, strain into a chilled cocktail glass with a plain or stuffed green olive and squeeze zest of lemon peel over the top.

Orange bitters can be added, the ratio can be changed and the drink can be served on the rocks.

Try experimenting.

DUBONNET

Stir together equal parts gin and Dubonnet and add a twist of lemon peel.

DUBONNET ROYAL

Stir two parts Dubonnet with one part gin, a dash of Angostura bitters and a dash of orange curaÇao. Splash with a dash of pastis and decorate with a cherry on a stick.

FALLEN ANGEL

Shake together three parts gin, one part fresh lemon juice, a couple of dashes of crÈme de menthe and a dash of Angostura bitters.

FLUFFY DUCK

Fill glass with ice, add two parts gin, two parts advocaat, one part Cointreau and one part orange juice. Stir in soda water to top up and serve with straws.

FORTY EIGHT

Shake together two parts gin, one part each of apricot brandy, orange curaÇao and dry vermouth, and a dash of lemon juice.

FOURTH DEGREE

Stir equal parts gin, dry vermouth and sweet vermouth, with a couple of dashes of pastis.

GIMLET

Stir two parts gin with one part lime juice cordial and pour over ice cubes - top up with soda water if a long, sparkling drink is preferred.

GIN AND IT

Stir equal parts gin and sweet vermouth and garnish with a cherry.

GIN RICKEY

Pour equal parts gin and freshly squeezed lime juice over ice and top up with soda water.

GOLDEN DAWN

Shake together equal parts gin, calvados, apricot brandy and orange juice. Serve splashed with a little grenadine.

GUARDS

Stir two parts gin with one part sweet vermouth and a spash of orange curaÇao.

HAWAIIAN

Shake together equal parts gin and orange juice, and a dash of orange curaÇao.

HIBERNIAN SPECIAL

Shake together equal parts gin, Cointreau and green curaÇao and a dash of lemon juice.

INSPIRATION

Stir equal parts gin, dry vermouth, calvados and Grand Marnier.

ITZA PARAMOUNT

Stir two parts gin with one part Drambuie and one part Cointreau.

LONG ISLAND TEA

Put ice cubes in glass, pour over one part gin, one part vodka, one part light rum and two parts cold tea. Top up with cola, stir and garnish with a sprig of mint and a slice of lemon.

LUXURY Shake together two parts gin, one part each Pimm's No. 1, crÈme de banane, sweet vermouth and lime juice cordial, and a dash of Angostura bitters.

MAIDEN'S PRAYER

Shake together three parts gin, three parts Cointreau, one part orange juice and one part lemon juice.

MAINBRACE

Shake together equal parts gin, Cointreau and grapefruit juice.

MEDITERRANEAN

Over ice cubes pour two parts gin and one part blue curaÇao. Top up with lemonade.

MONKEY GLAND

Shake together three parts gin, two parts orange juice and a couple of dashes each of pastis and grenadine.

NEGRONI

Over ice cubes pour equal parts gin, sweet vermouth and Campari. Garnish with a slice of orange and top up with soda water if required.

OPERA

Stir four parts gin and one part Dubonnet and one part maraschino. Garnish with a twist of orange peel.

ORANGE BLOSSOM

Shake together equal parts gin and fresh orange juice.

PALL MALL

Stir equal parts gin, sweet vermouth and dry vermouth with one teaspoon of white crÈme de menthe and a couple of dashes of orange bitters.

PARADISE

Shake together two parts gin, one part apricot brandy and one part orange juice.

PARISIAN

Stir two parts gin with two parts dry vermouth and one part crÈme de cassis.

PERFECT MARTINI

A less dry martini - two parts gin and half a part each of dry and sweet vermouth. Stir with plenty of ice in a mixing glass, strain into a stemmed cocktail glass and add a twist of lemon peel.

PICCADILLY

Stir two parts gin with one part dry vermouth, a dash of pastis and a dash of grenadine.

PRINCETON

Stir two parts gin with one part port and a dash of orange bitters. Add a twist of lemon peel.

QUEENS

Shake together equal parts gin, dry vermouth, sweet vermouth and pineapple juice.

RAC

Stir two parts gin with one part each of dry and sweet vermouth, a dash of grenadine and a dash of orange bitters. Garnish with a twist of orange and a cherry.

RED LION

Shake together two parts gin, two parts Grand Marnier, one part orange juice and one part lemon juice. Serve in a sugar frosted glass.

REGENT STAR

Shake four parts gin with two parts orange curaÇao, one part dry vermouth and one part passion fruit juice.

RESOLUTE

Shake two parts gin with one part lemon juice and one part apricot brandy.

ROADSTER

Shake together equal parts of gin, Grand Marnier and orange juice. Add a twist of lemon peel.

ROYAL ROMANCE

Shake together two parts gin, one part Grand Marnier, one part passion fruit juice and a dash of grenadine.

SALOME

Stir together equal parts of gin, Dubonnet and dry vermouth.

SATAN'S WHISKERS

Shake together equal parts gin, Grand Marnier, dry vermouth, sweet vermouth and orange juice and a dash of orange bitters.

SATURNUS

Over ice cubes pour one part gin, one part bianco vermouth, two parts crÈme de banane and four parts orange juice. Top up with chilled champagne.

SILVER JUBILEE

Shake together two parts gin, one part crÈme de banane and one part cream.

SINGAPORE SLING

Stir two parts gin with one part cherry brandy and one part lemon juice. Pour over ice cubes, add soda water to taste and garnish with a sprig of mint and a slice of orange.

SNAKE-IN-THE-GRASS

Shake together equal parts gin, Cointreau, dry vermouth and lemon juice.

STAR DAISY

Shake together two parts gin, two parts calvados, one part fresh lemon juice. a teaspoon of finely granualted sugar and a couple of dashes of grenadine. Pour over ice cubes, top up with soda water and garnish extravagantly.

STRAWBERRY DAWN

This is made with fresh strawberries - Blend one part gin with one part coconut cream, three fresh strawberries and a couple of scoops of crushed ice. Do not blend for too long otherwise it becomes over diluted. Serve in a large bowl shaped glass and stick a strawberry on the rim. Best drunk through short fat straws.

SWEET MARTINI

Stir two parts gin with one part sweet vermouth and garnish with a cherry.

TANGO

Shake together two parts gin, one part sweet vermouth, one part dry vermouth, a couple of dashes of orange curaÇao and a dash of orange juice.

TRINITY

Stir together equal parts gin, sweet vermouth and dry vermouth.

TROPICAL DAWN

Shake two parts gin with two parts fresh orange juice, pour over a scoop of crushed ice and trickly one part Campari over the top. Serve with short straw.

VENETIAN SUNSET

Stir two parts gin with one part Grand Marnier, one part Campari and one part dry vermouth. Garnish with a cherry.

WESTERN ROSE

Shake together two parts gin, one part apricot brandy, one part dry vermouth and a dash of lemon juice.

WHITE HEATHER

Shake together three parts gin, one part Cointreau, one part dry vermouth and one part pineapple juice.

XANTHIA

Shake together equal parts gin, yellow Chartreuse and cherry brandy.

YELLOW DAISY

Stir two parts gin with two parts dry vermouth and one part Grand Marnier.

ZA ZA

Stir equal parts gin and Dubonnet with a dash of Angostura bitters.