40 Cocktails modernes que vous pouvez préparer en quelques minutes

1. In a cocktail shaker, muddle 3 cucumber slices to release their juice.
2. Add 2 oz of gin, 0.5 oz of lemon juice, and 0.5 oz of simple syrup to the shaker.
3. Fill the shaker with ice and shake well until chilled.
4. Strain the mixture into a chilled martini glass.
5. Garnish with a cucumber slice on the rim of the glass.

1. Fill a shaker with ice.
2. Add the añejo tequila, Aperol, Heering cherry liqueur, lemon juice, and mezcal.
3. Shake well until chilled.
4. Strain into a chilled cocktail glass.
5. Garnish with a cherry or a lemon twist.

1. In a cocktail shaker, combine the vodka, orange liqueur, raspberry syrup, and fresh lime juice
2. Fill the shaker with ice and shake well until chilled
3. Strain the mixture into a chilled glass filled with ice
4. Top with club soda and gently stir to combine
5. Garnish with fresh raspberries and a lime twist

1. Drizzle the inside of a glass with salted caramel sauce.
2. Fill the glass with ice.
3. Pour in the vodka and Kahlua.
4. Top with heavy cream.
5. Stir gently to combine.
6. Garnish with a drizzle of salted caramel on top.

1. In a blender, add the peanut butter, jelly, vodka, and cream.
2. Blend until smooth.
3. Fill a glass with ice.
4. Pour the mixture over the ice.
5. Stir well and serve.

1. Fill a cocktail shaker with ice cubes.
2. Add 1.5 oz of Tuaca, 1 oz of lemon juice, and 1 tsp of sugar.
3. Shake well until the outside of the shaker becomes frosty.
4. Strain into a chilled cocktail glass.
5. Garnish with a lemon slice and serve.

1. In a shaker, combine the whiskey, raspberry syrup, lemon juice, and egg white.
2. Shake without ice to emulsify the egg white.
3. Add ice and shake again until well chilled.
4. Strain into a chilled cocktail glass.
5. Top with a few dashes of Angostura bitters.

1. Fill a shaker with ice.
2. Add vodka, lemon juice, and simple syrup into the shaker.
3. Shake well until the mixture is well combined.
4. Strain the mixture into a glass filled with popping boba pearls.
5. Top up with sparkling water.
6. Stir gently to mix.
7. Serve and enjoy!

1. Fill a cocktail shaker with ice.
2. Add the Campari, Aperol, Hendrick's Gin, and pink grapefruit juice.
3. Shake well until chilled.
4. Strain into a chilled cocktail glass.
5. Garnish with a twist of grapefruit peel.

1. Fill a rocks glass with ice.
2. In a shaker, combine the vodka, <Link href="https://amzn.to/4bchlyu" rel="nofollow">grapefruit juice</Link>, <Link href="https://amzn.to/3UmQB8J" rel="nofollow">lime juice</Link>, and <Link href="https://amzn.to/3OlaJE7" rel="nofollow">agave syrup</Link>.
3. Shake well until the mixture is chilled.
4. Strain the mixture into the glass.
5. Top with the champagne or sparkling wine.
6. Stir gently to combine.
7. Garnish with a slice of grapefruit or lime, if desired.

1. Fill a highball glass with ice.
2. Pour in the Midori, vodka, and lime juice.
3. Stir well to combine.
4. Serve and enjoy.

1. Fill a highball glass with ice.
2. Pour in the vodka, gin, rum, tequila, and blue curacao.
3. Top with the lemon-lime soda.
4. Open the can of Red Bull and tip it upside down into the glass.
5. Serve with a straw and enjoy.

1. Fill a mixing glass with ice.
2. Add the gin, vermouth, lemon juice, simple syrup, and Angostura bitters.
3. Stir well until the outside of the glass is cold.
4. Strain the cocktail into a chilled coupe glass.
5. Garnish with a lemon peel twist.

1. Muddle the pink peppercorns in the bottom of a shaker.
2. Add the gin, lemon juice, simple syrup, and egg white.
3. Shake without ice to emulsify the egg white.
4. Add ice and shake again until well chilled.
5. Strain into a glass and top with soda water.
6. Garnish with a few whole pink peppercorns.

1. Prepare the glass
   • Chill a coupe glass in the freezer.
2. Mix the ingredients
   • In a mixing glass, combine the bourbon, finger lime juice, simple syrup, and Angostura bitters.
   • Fill the glass with ice and stir until well-chilled.
3. Serve
   • Strain the cocktail into the chilled coupe glass.
   • Garnish with a slice of finger lime.

1. Preparation

• Fill a shaker with ice cubes
• Add 2oz of beetroot juice
• Add 1oz of lemon juice
• Add 1.5oz of vodka

2. Mixing

• Shake well until the outside of the shaker becomes frosty

3. Serving

• Strain into a chilled cocktail glass
• Garnish with a slice of beetroot

1. Fill a shaker with ice.
2. Add 2oz of vodka, 1oz of lemon juice, 1oz of simple syrup, and 2 dashes of Angostura bitters.
3. Shake well until chilled.
4. Strain into a chilled cocktail glass.
5. Garnish with a lemon twist.

1. Chill a cocktail glass in the freezer for 10 minutes.
2. Add the gin, lemon juice, maraschino liqueur, and crème de violette to a cocktail shaker filled with ice.
3. Shake well for about 15 seconds until well chilled.
4. Strain the mixture into the chilled cocktail glass.
5. Garnish with a cherry.

1. Muddle the jalapeno in a shaker.
2. Add the pineapple juice, simple syrup, lime juice, and gin to the shaker.
3. Fill the shaker with ice and shake well.
4. Strain the cocktail into a chilled glass.
5. Garnish with a slice of jalapeno.

1. Fill a shaker with ice.
2. Add 2 oz of gin, 1 oz of honey syrup, and 1 oz of lemon juice.
3. Shake well until the outside of the shaker becomes frosty.
4. Strain into a chilled cocktail glass.
5. Garnish with a sprig of lavender.

1. Rim the glass with salt.
2. Place the ice ball in the glass.
3. Pour the tequila and grapefruit juice over the ice.
4. Add the agave nectar.
5. Stir gently to combine.
6. Serve and enjoy.

1. Pour 0.5 oz of violet syrup into a shot glass.
2. Add a dash of lemon bitters directly onto the syrup.
3. Carefully float 0.5 oz of bourbon on top to create a distinct layer.
4. Serve immediately and enjoy.

1. Chill a cocktail glass.
2. Pour 2 oz of Bailey's Irish Cream into the glass.
3. Gently add 1 oz of tequila to create a slight layering effect.
4. Stir lightly to mix the layers.
5. Serve immediately and enjoy.

1. Place a drop of Angostura bitters on a sugar cube and let it soak in.
2. Drop the bitters-soaked sugar cube into a champagne flute.
3. Slowly pour the Champagne over the sugar cube.
4. Finish with a splash of Campari, allowing it to blend slightly with the Champagne.

1. Fill a highball glass with ice cubes.
2. Pour 2 oz of vanilla vodka over the ice.
3. Top with Coca-Cola, leaving a little room to stir.
4. Stir gently to mix.
5. Garnish with a twist of lemon or a few vanilla beans, if desired.

1. Fill a shaker with ice.
2. Pour 1.5 oz of vodka, 1 oz of Hpnotiq liqueur, and 0.5 oz of white cranberry juice into the shaker.
3. Shake well until chilled.
4. Strain into a chilled martini glass.
5. Garnish with a lemon twist.

1. Chill a highball glass.
2. Pour 0.5 oz of GoldSchlager Cinnamon Schnapps into the glass.
3. Add 0.5 oz of Jagermeister Herbal Liqueur.
4. Top with 2-3 oz of Red Bull Energy Drink.
5. Stir gently to mix the ingredients.
6. Garnish with a twist of orange peel to accentuate the citrus notes.

1. Juice the lemon, reserving 1 ounce of juice.
2. Use the lemon rind to moisten the rim of a martini glass.
3. Pour sugar onto a plate and dip the rim of the glass into the sugar to coat it.
4. In a cocktail shaker filled with ice, combine the lemon juice, huckleberry vodka, cranberry juice, and simple syrup.
5. Shake well until the mixture is chilled.
6. Strain the cocktail into the prepared martini glass.

1. Fill a Boston shaker with ice cubes.
2. Add 1 oz of Absolut Vodka.
3. Measure and pour 0.33 oz of Fernet Branca.
4. Add 1 drop of lemon juice and 1 drop of sugar syrup.
5. Shake the mixture vigorously in the shaker.
6. Strain into a chilled cocktail glass.

• Fill a mixing glass with ice.
• Pour 1oz of Abasolo Mexican Corn Whisky over the ice.
• Add 1oz of Nixta liqueur.
• Measure and pour 1oz of Americano bianco.
• Stir all ingredients until well-chilled.
• Strain the mixture into an ice-filled glass, preferably with a large block of ice.
• Garnish with a twist of lemon or a small corn husk for an authentic touch.

Creme De Cacao Cloud and Rosemary Infusion

• 0.75 liters water
• 50 g cocoa nibs
• 5 sprigs fresh rosemary

Directions

1. Combine scotch, mezcal, and simple syrup in a mixing glass.
2. Fill the glass with ice and stir with a bar spoon.
3. Strain into a bowl-shaped wine glass.
4. Add a large square ice cube to the glass.
5. Rub the glass's edge with rosemary, then add it as a garnish.
6. Heat water, cocoa nibs, and rosemary for the infusion. Once hot, strain.
7. Pour the infusion into a decanter and add dry ice to create a cloud.
8. Pour only the cloud into the glass, not the liquid.

1. In a shaker, combine the tequila, lemon juice, lime juice, grenadine, and orgeat syrup.
2. Add the egg white to the shaker.
3. Dry shake (without ice) vigorously to emulsify the egg white.
4. Add ice to the shaker and shake again until well-chilled.
5. Strain into a chilled cocktail glass.
6. Garnish with a lime wheel on the rim of the glass.

1. Pour all ingredients into a cocktail shaker filled with ice.
2. Shake vigorously until the mixture is well chilled.
3. Strain the cocktail into a chilled coupe glass.
4. Express the lemon twist over the surface of the drink to release its oils, then drop it into the cocktail.

1. Fill a shaker with ice.
2. Pour 1 oz of vodka and 0.5 oz of apple schnapps into the shaker.
3. Add 2 oz of cranberry juice.
4. Shake well until the outside of the shaker feels cold.
5. Strain into a chilled martini glass.
6. Garnish with an apple slice or a twist of lemon peel if desired.

1. Muddle: In a Collins glass, muddle the cucumber slices with simple syrup.
2. Mix: Add the Pernod absinthe and freshly squeezed lime juice to the glass.
3. Ice: Fill the glass with ice cubes.
4. Dilute: Top with chilled water.
5. Garnish: Garnish with additional cucumber slices.

1. Fill a rocks glass with ice.
2. Add 1 1/2 ounces of Fords gin to the glass.
3. Pour in 1 ounce of strawberry-infused Aperol.
4. Top the glass with chilled Stiegl-Radler grapefruit beer.
5. Garnish with two fresh strawberry slices speared on a cocktail pick.

1. Combine Ingredients: Add 2 ounces of Beefeater London dry gin, 1 ounce of Dolin dry vermouth, 1/2 ounce of Cointreau, and 3 dashes of Vieux Pontarlier absinthe into a mixing glass.
2. Chill: Fill the mixing glass with ice and stir well until chilled.
3. Strain: Strain the mixture into a chilled coupe glass.
4. Garnish: Express a lemon twist over the drink and drop it in.

1. Fill a mixing glass with ice cubes.
2. Pour 2 oz of gin over the ice.
3. Add 3 oz of Clamato Tomato Cocktail.
4. Dash in the Tabasco sauce to taste.
5. Stir the mixture gently until well chilled.
6. Strain the concoction into a chilled rocks glass.
7. Serve immediately and enjoy the lunar libation.

1. Fill a cocktail shaker halfway with ice cubes.
2. Pour 1 oz of tequila, 1 oz of Watermelon Pucker Schnapps, and 1.5 oz of sweet and sour mix into the shaker.
3. Shake well until the outside of the shaker feels cold.
4. Strain the mixture into an old-fashioned glass.
5. Serve immediately and enjoy responsibly.

1. Fill a shaker with ice cubes.
2. Pour 1.5 oz of bourbon whiskey into the shaker.
3. Add 1.5 oz of pineapple juice.
4. Measure and include 1 tsp of sweet vermouth.
5. Shake the mixture vigorously until well-chilled.
6. Strain the cocktail into a chilled glass.
7. Garnish with a pineapple wedge or a maraschino cherry if desired.