Fill to halfway between 4oz line and 6oz (marked but not numbered) line

Fill to the 8oz line

Fill to half-way between the 10oz line (marked but not numbered) and the 12oz line

Fill to the bottom of the ‘high waist’

Fill to the 20oz line and put the lid on

Take your chilled bottle of 20th Century and shake it hard from end to end, like it’s a cocktail shaker, for 4 to 5 seconds to aerate the drink. Now pour straight into a cocktail glass, garnish with an orange twist and serve.

Fill to halfway between 6oz (marked but not numbered) and 8oz line

Fill to the 250 line

Fill to the 10oz line

Fill to sit on top of 500ml line

Fill to the bottom of the number 20

Fill to the 20oz line and put the lid on

Take your chilled bottle of Aviation and shake it hard, like it’s cocktail shaker, from end to end for 4 to 5 seconds to aerate the drink. Now pour the batch straight into a cocktail glass, garnish with a cherry and serve.

Fill to halfway between 6oz (not numbered) & 8oz line

Fil to the 10oz (not numbered) line

Fill to the top of the measuring line, above the 375ml line

Fill to the 20oz line and put the lid on

Take your chilled bottle of Bees Knees and shake it hard from end to end for 4 to 5 seconds, like it’s cocktail shaker, to aerate the drink. Now pour straight into a cocktail glass, garnish with a lemon twist and serve.

Fill to halfway between 6oz (not numbered) and 8oz line

Fill to the 8oz line

Fill to the 12oz line

Fill to the 20oz line and put the lid on

Shake batch in the bottle & pour approx 3 1/2oz or 100ml into glass.

Add crushed ice to the glass, so that it piles up above the rim of the glass.

Drizzle 1⁄2 oz / 15ml Creme de Mure over the ice into the glass.

Garnish with blackberries, and serve.

Fill to the ‘.’ at the bottom the bottle where it says ‘floz.’

Fill to the 6oz line (not numbered)

Fill to half-way between the 80z line and the 10oz line (marked but not numbered)

Fill to the 12oz line

Add 8 dashes Absinth, or to the top of the 12oz measuring line

Fill to the 20oz line and put the lid on

Take your chilled bottle of Corpse Reviver No2 and shake it hard from end to end for 4 to 5 seconds to aerate the drink. Pour straight into a cocktail glass, garnish with an orange twist and serve.

To half-way between 6oz and 8oz Line

To 12oz line

Fill to the ‘fill line’ on the neck of the bottle and put the lid on

Add 3oz of batch + 1⁄2oz or 1 small egg white to shaker.

‘Dry Shake’, Shake ingredients without ice – optional to add a Hawthorn Spring to help whip the foam.

Then ‘Wet Shake’ by adding ice to the shaker & the foamy mix, then shake hard again.

Fine strain the mixture into your glass, garnish with a lemon twist and serve.

Fill to the point between the ‘m’ and the ‘l’ at the bottom the bottle where it says ‘ml’

Fill to the 8oz line

Fill to the 500ml line

Fill to the 20oz line and put the lid on.

Take your chilled bottle of Gimlet and shake it hard, like it’s s cocktail shaker, from end to end for 4 to 5 seconds to aerate the drink. Now pour the batch straight into a cocktail glass, garnish with a lime wedge and serve.

Fill to the top of measuring line 13oz

Fill to 20oz line

Fill to the ‘fill line’ on the neck of the bottle and put the lid on

Serve at a 2:1 ratio*

2 parts Batch to 1 part Soda.

Fill glass with ice, garnish with candied ginger & lime wheel, and serve.

*For example:

Pour 3oz / 90ml of Gin Buck batch into a glass then add 1.5oz / 45ml Soda water.

Fill to the ‘.’ at the bottom the bottle where it says ‘floz.’

Fill to the 6oz line (marked but not numbered)

Fill to half-way between the 8oz line and the 10oz line (marked but not numbered)

Fill to the 12oz line

Fill to the 20oz line and put the lid on.

Take your chilled bottle of Last Word and shake it hard from end to end, like it’s s cocktail shaker, for 4 to 5 seconds to aerate the drink. Now pour straight into a cocktail glass, garnish with a maraschino cherry & lime wheel, and serve.

Fill to half way between the top of the ‘floz.’ and 4oz line

Fill to half way between 6oz marker and 8oz line

Fill to the top of the high waist

GENTLY fill to the ‘fill line’ on the neck of the bottle

Add 2 teaspoons in and put the lid on

Pour your ice-cold Punch mix gently into a punch bowl filled with large chunks or a block of ice, then garnish with lemon wheels. Serve by ladelling the Punch from the bowl into small punch cups filled with ice & garnish (optional, but makes your punch go further).

Fill to the top of ‘Z’ of ‘floz’

Fill to halfway between 4oz and 6 (Unmarked) line

Fill to halfway between 10oz and 12oz line

Fill to the bottom of the numbers 375

Fill to the 20oz line and put the lid on

Take your chilled bottle of London Calling and shake it hard from end to end for 4 to 5 seconds, like it’s cocktail  shaker, to aerate the drink. Now pour straight into a cocktail glass, garnish with a grapefruit twist and serve.

Fill to the 8oz line

Fill to halfway between 10oz (not numbered) and 12oz line

Fill to bottom of ‘High Waist’

Fill to the ‘fill line’ on the neck of the bottle and put the lid on

Pour your chilled Original Cocktail into a lowball glass with ice, garnish with lemon & orange twists, and serve.

Fill to 250ml line

Fill to the middle of the ‘high waist’

Fill to sit on top of the number ‘500’

Fill to the 20oz line and put the lid on

Take your chilled bottle of Pegu Club and shake it hard from end to end for 4 to 5 seconds, like its cocktail shaker, to aerate the drink. Add a dash of Angostura Bitters to a cocktail glass then pour in the chilled and shaken batched Pegu Club, garnish with a lime twist and serve.

Fill to top of ‘floz.’, right to the ‘.’

Fill to 6oz line

Fill to halfway between 8oz and 10oz line

Fill to halfway between ‘High Waist’

Fill to the ‘fill line’ on the bottle neck

Add 12 drops to bottle and put the lid on

Add 5oz of batch + 1 small egg white to a shaker. Dry shake (without ice) for 30 seconds, to start to form foam. Then wet shake (with ice) with 2 large ice cubes in the shaker for 5 minutes. Pour mixture into a tall & narrow glass filled with 1oz soda.

Tap the glass on the counter top to settle the foam. Add additional 1oz of soda on top to push foam above the rim, and serve.

Fill to the 500ml line

Fill to just clear above the number 500

Fill to just above the halfway point between 500ml & 20oz

Add a large pinch salt, large pinch black pepper and dashes of Tabasco to taste (go light to allow other guests to add more to their preference)

Fill to the ‘fill line’ on the neck of the bottle and put the lid on

Pour your ice cold Red Snapper straight from the bottle into a tall glass, adjust spicing if required to individual taste. Fill glass with ice, garnish with an array of pickles and celery or as preferred, and serve.

Fill to the 6oz Line

Fill to the 8oz Line

GENTLY fill to the ‘fill line’ on the neck of the bottle and put the lid on

Pour your ice-cold Rickey batch gently into a tall glass with ice, garnish with a lime wedge and serve.

Fill to space between ‘m’ & ‘l’ of ‘ml’

Fill to the top of ‘floz.’ the ‘.’

Fill to the 8oz Line

Fill to halfway between 8oz and 10oz (not numbered) line

Fill to bottom of the ‘high waist’

Fill to 20oz line and put the lid on

Add a dash of Angostura bitters to your glass with 1 1⁄2oz / 45ml club soda. Shake the bottle of batched recipe hard, then add 5oz / 150ml of the batch to the glass to combine with the soda & bitters. Fill with ice, garnish with pineapple & cherry, and serve.

Fill to the 6oz line

Fill to the 10oz line

Fill to the ‘fill line’ on the neck of the bottle and put the lid on

Add 3 1⁄2 oz batch to a cocktail shaker with 6 mint leaves and ice, then shake hard. 

Fine strain into a cocktail glass, garnish with a sprig of mint and serve.

N.B. There’s no need to muddle the mint leaves before shaking. Mint leaves are incredibly delicate and release their flavors easily. The process of shaking with ice is more than enough agitation to release the flavors into the drink.

Fill to the 500ml line

Fill to the 20oz line

Fill to the ‘fill line’ on the neck of the bottle and put the lid on

Serve at a 2:1 ratio*

2 parts batch to 1 part Soda

Fill glass with ice, garnish with a cherry and lemon wheel, and serve.

*For example:

Pour 3oz / 90ml of Tom Collins batch into a glass then add 1.5oz / 45ml Soda water.

Fill to the 10oz line (marked but not numbered)

Fill to the 12oz line

Fill to the middle of the ‘high waist’

Fill to the ‘fill line’ on the neck of the bottle and put the lid on.

Pour your ice cold Vesper Martini straight from the bottle into a cocktail glass.
Garnish to preference with lemon twist or olive.

Fill to the 6 oz line

Fill to the 12oz line

Fill to top of measuring line, above 375ml

Fill to the ‘fill line’ on the neck of the bottle and put the lid on

Add 3oz of batch + 1⁄2oz or 1 small egg white to shaker and ‘Dry Shake’. Shake ingredients without ice – optional to add a Hawthorn Spring to help whip the foam. Then ‘Wet Shake’ by adding ice to the shaker & the foamy mix, then shake hard again. Fine strain the mixture into your glass, and serve.