Barman Assistant

Squeeze an orange and strain the juice. Put all the ingredients in a shaker filled with ice and shake for at least 12 seconds. Strain into a highball glass and decorate with a pineapple wedge or fruit of your choice.

Blend (frappe) in blender until frothy. Add torn curry leaves and serve cold.

Pour scotch, brandy, and curacao over ice in an old-fashioned glass. Add the orange slice, top with the mint sprig, and serve.

In a mixing glass half-filled with ice cubes, combine the gin, vermouth, bitters, and maraschino liqueur. Stir well. Strain into a cocktail glass and garnish with the cherry.

Combine all ingredients in an electric blender and blend at a low speed for a short length of time. Pour into a chilled champagne flute and serve.

Add all ingredients into cocktail shaker filled with ice. Shake well and strain into cocktail glass. Garnish with a cherry.

Combine peach nectar, orange juice and brown sugar in a large saucepan. Tie cinnamon and cloves in a small cheesecloth bag. Drop into saucepan. Heat slowly, stirring constantly, until sugar dissolves. Simmer 10 minutes. Stir in lime juice. Serve in hot mugs.

Pour vodka and coffee liqueur over ice cubes in an old-fashioned glass. Fill with light cream and serve.