Cocktails - On the Rocks Served

A classic Daiquiri with a few bells and whistles.

Allows the mint flavors to infuse in the bourbon.

A long drink, vodka-based drink with spice provided by ginger beer.

Few bartenders bother to shake this simple drink, instead they "build" by simply pouring ingredients into ice-filled glass and then briefly stirring to mix.

A layered version of the Seabreeze emerged and became popular in London during the 1990s.

Sweet fruit laced with vodka.

Well-balanced tequila and zesty citrus with a sweet treat at the bottom.

One of the best and most popular drinks to come out of the 1980s.

This deliciously spicy drink is part of the Mule family - but is distinctive due to the strong flavor of the rum.

Tangy and very fruity.

Well-balanced, complex and refreshing.

Slightly sweetened, herbal flavoured and diluted wine. Those of you with a sweet tooth may like to try equal parts wine and Aperol with a splash of soda. Surprisingly it's the wine that dries this drink as Aperol is relatively sweet.

The flavor of agave is king in this simple Margarita, made without the traditional orange liqueur.

Something of a supercharged Bloody Maria with a hint of sweet grenadine.

This cocktail is really smooth on the toungue because of the maple syrup. The citrus from the lemon and sugar from the maple syrup give a great sour flavor profile. One of my favorites, mostly because of the maple syrup.

A nice creamy pumpkin spice milkshake with a hint of coffee and hazelnut.

This 4:2:8 formula is a tad sourer than the classic sour proportions of 3:4:8: three-quarter part of the sour ingredient (lemon juice), one part of the sweet ingredient (sugar syrup) and two parts of the strong ingredient (gin).

Ginger Sour (The Duke)

My favourite cocktail. I can't tell you how much I love this one. Made right, this warms the cockles and makes you want another!

Scotch diluted and sweetened with almond - simple but good.

The liqueur smooths and wonderfully combines with Scotch whisky. The proportions of Scotch to Drambuie vary wildly and are a matter of taste. However, somewhere around 3:1 appears to be preferred by most.