Grand Mimosa (Difford's)
As the name suggests, the orange of Grand Marnier heavily influences this drink. Basically a Mimosa or a Buck's Fizz (orange juice and champagne) with added oomph.
Moscow Mule (IBA)
#24 in Top 100
A long drink, vodka-based drink with spice provided by ginger beer.
Pina Colada (IBA)
#8 in Top 100
A splash of cachaca adds some Latin flavor, lime adds a citrusy bite while a splash of fresh cream makes this Pina Colada creamy white.
Sea Breeze (IBA)
#53 in Top 100
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.
Tequila Sunrise (IBA)
#60 in Top 100
Well-balanced tequila and zesty citrus with a sweet treat at the bottom.
Buck's Fizz (Difford's)
#37 in Top 100
A very simple cocktail, but when made with freshly squeezed oranges straight from the refrigerator this is a great brunch drink.
Dark and Stormy (IBA)
#12 in Top 100
This deliciously spicy drink is part of the Mule family - but is distinctive due to the strong flavor of the rum.
Dirty Martini (IBA)
#2 in Top 100
This drink varies from delicious to disgusting, depending on the liquid in your jar of olives. Oil will provide a revolting emulsion: make sure that your olives are packed in brine.
Espresso Martini (IBA)
#22 in Top 100
Forget the 'Vodka Red Bull', this is the cocktail connoisseur's way of combining caffeine and vodka.
French Martini (IBA)
#21 in Top 100
Raspberry and pineapple laced with vodka. Easy drinking and very fruity.
Pisco Sour (IBA)
#36 in Top 100
Traditionally this drink is blended with crushed ice. Be sure to drink it quickly while it's still cold.
Veneziano Spritz (IBA)
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.
Tommy's Margarita (IBA)
#52 in Top 100
The flavor of agave is king in this simple Margarita, made without the traditional orange liqueur.
Vesper Dry Martini (Difford's)
Many bartenders advocate that a Martini should be stirred and not shaken, some citing the ridiculous argument that shaking will “bruise the gin.” If you like your Martinis shaken then avoid the possible look of distaste from your server and order a Vesper. This particular Dry Martini is always shaken, an action that aerates the drink, and makes it colder and more dilute than simply stirring. It also gives the drink a slightly clouded appearance and can leave small shards of ice on the surface of the drink - easily prevented by the use of a fine strainer when pouring.