Half-fill a mixing jug with ice.
Add all ingredients and stir until well-chilled.
Strain into a chilled coupe over a cube of ice.
Garnish with an orange twist.
Half-fill a mixing jug with ice.
Add all ingredients and stir until well-chilled.
Strain into a chilled cocktail glass.
Express the oils from an orange twist and garnish with the twist.
Half-fill a cocktail shaker with ice.
Add all ingredients and shake until well-chilled.
Strain into a cocktail coupe.
Squeeze a piece of orange peel over the glass and discard.
Half-fill a mixing jug with ice,
Add all ingredients and stir until well-chilled.
Strain into a tumbler over fresh ice.
Garnish with a slice of orange peel
Mix the calvados, elderflower liqueur and lemon juice in the bottom of a highball glass.
Fill the glass with ice and top off with the tonic water.
Express the oils from a piece of orange peel and then garnish the glass with it.
This is the IBA offiical cocktail which uses Lillet Blanc.
Half-fill a cocktail shaker with ice.
Add all ingredients and shake until well-chilled.
Strain into a chilled cocktail coupe.
Garnish with lemon peel.
Half-fill a mixing jug with ice.
Add all ingredients and stir until well-chilled.
Strain into a cocktail glass and garnish with a piece of orange peel.
Half-fill a cocktail shaker with ice.
Add all ingredients and shake until well-chilled.
Strain into a cocktail coupe.
Garnish with a flamed orange peel.
Half-fill a mixing jug with ice.
Add all ingredients and stir until chilled.
Strain into a tumbler over fresh ice.
Garnish with a strip of orange peel.
Half-fill a cocktail shaker with ice.
Add the white rum, vermouth and creme de cacao to the shaker.
Add the freshly squeezed lemon juice.
Douse the sugar cube with absinthe and drop into the shaker,
Shake until well-chilled.
Strain into a cocktail couple and garnish with lemon and orange peel.