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    You are in: Home / Cookbooks / Pink and Red Cocktails
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    41 recipes in

    Pink and Red Cocktails

    Cover photo is NcMysteryShopper's Divatini
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    This cocktail is served at the Sylvia Hotel in Vancouver, British Columbia. This fine old hotel built in 1912 is perched on the edge of Stanley Park and it was home to Vancouver's very first cocktail lounge which opened in 1954. The lounge is an excellent place to take in English Bay sunsets. Drinks at the Sylvia are inspired by the hotel's surroundings. This particular drink is named to commemorate a landmark tree nearby that was uprooted in the windstorms of late 2006. Enjoy.

    Recipe #319098

    this is not my own personal recipe, i added it for the zaar world tour game and now zaar reps refuse to remove it.

    Recipe #307702

    I love champagne cocktails & this is a tasty one I found from wellbrook winery, Canada.

    Recipe #306847

    Very pretty twist on a Tequila Sunrise. Use a martini glass to keep the layers separate. From Jody Vassallo's Style Drinks. The suggested food pairing is layered tomato, basil and bocconcini.

    Recipe #301030

    The Singapore Sling is one of those wonderful drinks that we probably have all heard of, but perhaps have never had. And because this recipe is often incorrectly recorded in most recipe books, even if you've think you've had it, you probably haven't. One of the key, and often overlooked ingredients in this drink is Benedictine. While the resulting flavour is not overly predominate, it does add a certain taste profile that would be totally missing without this secret ingredient. None dispute that the Singapore Sling was originally created by Mr. Ngiam Tong Boon for the Raffles Hotel in Singapore. However that is where the agreements end. The exact date is in question, with some people claiming it was in 1915, some 1913, while the hotel itself claims that it was created sometime prior to 1910. There is also plenty of disagreement as to how closely the current version of this drink that is served at Raffles is to what was originally served. Apparently the original recipe was lost and forgotten sometime in the 1930's, and the drink that they currently serve at the hotel's Long Bar (see recipe below) is based on memories of former bartenders, and some written notes that they were able to discover. Whatever the truth may be, this "iconic" drink is still enjoyed today, as much as it was back in the early 20th century! Maybe, the only way to really appreciate this cocktail, is to sip it slowly whilst sitting in a rattan chair, under the ceiling fans in the Long Bar at Raffles Hotel!

    Recipe #283673

    From the Hendrick's Gin website.

    Recipe #283180

    Light and tasty, low alcohol cocktail from Drinkalizer.

    Recipe #279511

    My version of a Sex on the Beach cocktail: not too strong, not too sweet.

    Recipe #277938

    A creamy berry cocktail from the Australian Bartender's Guide, mmmm delish!

    Recipe #275202

    Lychee liquor with ruby red grapefruit juice. A great afternoon cocktail. Serve in tall glasess with plenty of ice. Paraiso and Soho have a lychee liquor

    Recipe #270811

    This is a spicy spin on the Cosmo. It uses ginger beer to give it some kick. From Bon Appetit, November 2005

    Recipe #264641

    Another fun one from the Disaronno website. If you enjoy amaretto and cosmos, here you go! http://www.disaronno.com/home.aspx

    Recipe #259484

    From Padley Wood.

    Recipe #254489

    Tequila based cocktail. Serve in a Collins glass with a straw.

    Recipe #253291

    Alcoholic version.

    Recipe #251561

    A drink from the bar Cosmos, Athen, Greece. Taken in a book.

    Recipe #250822

    Bartender.com recipe

    Recipe #250284

    The recipe was in parts, so I've guessed on the amounts. From cocktailtimes.com

    Recipe #250004

    Found on this site : http://www.bartonbrands.com Quantity were not mentionned, so I had to guess.

    Recipe #249875

    From the Absolut Drinks website. If you use ruby red grapefruit juice, I'd lower the amount of grenadine to taste.

    Recipe #249716

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