Mixology

1/2 oz. (15 mL) Bombay Sapphire Gin

1/2 oz. (15 mL) Bacardi White Rum

1/2 oz. (15 mL) Stolichnaya Vodka

1/2 oz. (15 mL) Jose Cuervo Gold Tequila

1/2 oz. (15 mL) Triple Sec

2 oz. (60 mL) Fresh Lemon Juice (1 whole Lemon)

1 oz. (30 mL) cola

Lemon wheel for garnish

Pour all ingredients, except cola, into a shaker glass. Shake and strain into a glass with fresh ice. Top with cola and place your lemon wheel garnish on the rim.

(Tip: There is a taste difference between shaking and not shaking your cocktail. The lemon juice reacts to the vigorous mixing in the shaker and opens up a fuller flavour.)

— Vancouver Province

1 oz vodka

1 oz Kahlua

4 oz cereal-flavoured milk (see tip)

Cherry garnish

Method: In a rocks glass filled with ice, pour in vodka, Kahlua and cereal-flavoured milk (see below).

Stir and garnish with a cherry.

Tip: Take your favourite cereal and add milk. Leave it until the cereal is soggy. Pour into a blender. Blend briefly. With a fine mesh strainer, strain into a container. You should be left with a flavoured milk that you can add to any cocktail that calls for milk.)

-- www.askmybartender.com

Ice

75 ml (2 1/2 oz) gin

15 ml (1/2 oz) dry vermouth

2 green olives

In honour of AMC's Mad Men starting up again on Sunday night, here's a classic cocktail. In a cocktail shaker filled with ice, combine gin and vermouth. Shake vigorously, then strain into a chilled martini glass. Garnish with olives.

-- Associated Press

1 lime

4 oz. Iceberg vodka

1.5 oz. thawed frozen concentrate limeade

1 tsp. vanilla

Cut a lime into small wedges and toss them into a cocktail shaker.

Pour in vodka, 1.5 ounces of thawed limeade drink a vanilla. Cover it with ice and shake away. Strain the mixture into two glasses and serve.

Ice

375 ml (12-oz) bottle ginger beer

60 ml (2 oz) Domaine de Canton (ginger liqueur)

30 ml (1 oz) vodka

30 ml (1 oz) lemon juice

5 ml (1 tsp) minced fresh ginger

Fill a highball glass with ice and pour in enough ginger beer to fill the glass two-thirds of the way.

In a cocktail shaker filler with ice, combine the ginger liqueur, vodka, lemon juice and fresh ginger. Shake well, then strain into the glass.

--The Associated Press

2 ounces gin

1/2 ounce Grand Marnier

1/2 ounce sweet vermouth

1/4 ounce fresh lemon juice

Stir and strain into a chilled cocktail glass. Serve with a twist of lemon.

Source: Chiff.com: www.chiff.com/a/leap-year.htm

1 1/2 oz tequila

1/2 oz Campari

1/2 oz fresh-squeezed lime juice

2 oz ruby red grapefruit juice

Build drink in an ice-filled highball glass. Stir and serve.

-- Postmedia News

10 loose mint leaves, plus extra for garnish

15 ml (1 tbsp) simple syrup (recipe follows)

45 ml (3 tbsp) Canadian whisky

90 ml (3 oz.) hot water

Place mint in mug or heat-proof glass. Add simple syrup and muddle gently. Add whisky and top with boiling water. Stir and serve with a large mint sprig.

Makes 1 serving.

To make simple syrup: Bring equal parts sugar and water to a boil. Stir to dissolve and then let cool.

-- Source: Gibson's Finest Canadian Whisky

Ice

30 ml (1 oz.) vodka

15 ml (1/2 oz.) triple sec

30 ml (1 oz.) cranberry juice

30 ml (1 oz.) cherry juice

2 to 3 fresh raspberries

Brut Champagne or sparkling wine

In a cocktail shaker filled with ice, combine vodka, triple sec, cranberry juice and cherry juice. Shake, then strain into a sparkling wine flute. Drop raspberries into glass, then top with Champagne.

-- Associated Press

3 canned light syrup-packed pear halves, cut into chunks and frozen

250 ml (8 oz) pear syrup (from the can)

125 ml (4 oz) vodka

30 ml (1 oz) lemon juice

Pinch cinnamon

Pinch salt

2 sprigs fresh rosemary, to garnish

In a blender, combine all ingredients except rosemary and puree until very smooth. Serve in a cocktail glass. Garnish each glass with a rosemary sprig.

Makes 2 servings.

--The Associated Press