Uptown Girl

Glass: Martini
Garnish: Lemon zest twist
Method: Shake all ingredients with ice and fine-strain into chilled martini glass.
Ingredients:
25ml Skyy Vodka
25ml Limoncello
1 dash Angostura bitters
25ml Grapefruit juice
25ml Pineapple juice
1 dash Lime juice

Bridgetown Bumbo

Glass: rocks or Old Fashioned
Garnish: Cinnamon stick
Method: Dissolve the molasses in the base of a mixing glass with the bitters and a touch of water if required. Flake off some of the cinnamon into the glass and add some grated nutmeg. Add a couple of ice cubes and stir. Start adding the rum, little by little, and continue stirring, adding more ice as you go. Don't dissolve the ice completely - the whole process shouldn't take more than a minute or two. Finally, fine-strain the cocktail into an ice-filled Old-Fashioned or Rocks glass and garnish with the remainder of the cinnamon stick.
Ingredients:
50ml Mount Gay Extra Old
2 barspoons Molasses sugar
1 cinnamon stick
1 nutmeg seed
1 dash Angostura bitters
Credits: Formulated from an old, old recipe mentioned in Wayne Curtis' And a bottle of rum.

Azteca

Glass: highball
Garnish: Mint sprig & cherry
Method: Shake all ingredients except Creme de Menthe with ice and strain into an ice-filled highball glass. Crown the drink with the Creme de Menthe.
Ingredients:
25ml Jose Cuervo Tradicional tequila
12.5ml Appleton's V/X rum
12.5ml Galliano
25ml Lime juice
25ml Pineapple juice
12.5ml Creme de Menthe
Credits: Created by myself for the Paris cocktail menu at Le Monde.

The Grand Tour

Glass: Martini
Garnish: Mint leaf
Method: Stir all ingredients except the prosecco with ice, and strain into a chilled martini glass. Top with prosecco.
Ingredients:
10ml Bombay Sapphire gin
40ml Tuaca
2ml Campari
3 mint leaves
20ml of prosecco
Notes: too much prosecco will kill this drink, likewise too much Campari. If you have no prosecco, champagne will do, I suppose.
Credits: created by myself for a Tuaca competition, May 2007.