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"William Yeoward's American Bar\nWilliam Yeoward's favorite cocktail is the classic Negroni. He recommends pairing it with a Coco Double Old Fashioned glass, which he says is \"reminiscent of the 1930s, with the cutting around the top.\"\n\n Ingredients:\n\n 1 oz. Martini Rosso vermouth\n\n 1 oz. gin\n\n 1 oz. Campari\n\n Orange wedges\n\n Fill an old-fashioned glass with ice. Pour in the ingredients and gently stir. Garnish with the orange wedges.\n\"The thing about a Bellini is that you don't want to get it hot, because then it doesn't taste nearly as good,\" Yeoward says of this warm-weather cocktail, presented here in the Lally Flute. \"If you have a pretty stem to grab hold of, that's a good thing.\"\n\n Ingredients:\n\n \u00BE oz. peach pur\u00E9e\n\n \u00BD oz. Aperol liqueur\n\n Champagne, chilled\n\n 1 Chinese gooseberry\n\n 1 rose petal\n\n To create the three layers, gently pour each ingredient into the glass over the flatter end of a long, double-ended bar spoon. Add the peach pur\u00E9e first, then the Aperol, followed by the Champagne. Garnish with the Chinese gooseberry and rose petal. Stir the Bellini after it is presented to the drinker.\n\"The Alexis is one of the great glasses of our collection,\" Yeoward says. \"To me it's all about that palm-fringed beach in a far-off land. I thought the beach and this cocktail went rather well together.\"\n\n Ingredients:\n\n 1 oz. fresh lime juice\n\n 2 bar spoons Velvet Falernum\n\n \u00BD oz. agave nectar\n\n \u00BD oz. Ron Zacapa dark rum\n\n 2 oz. freshly pressed apple juice\n\n 2 bar spoons pimento dram liqueur\n\n Lime twist\n\n Cinnamon stick\n\n First, fill a highball glass with ice and set aside. Add all of the ingredients to a shaker. Give a quick stir and top up with ice. Shake. Strain any melted water from the glass but leave the ice. Strain the cocktail into the glass and garnish with the lime twist and cinnamon stick.\n\"The thing about this cocktail that's so fantastic is the basil,\" says Yeoward, who recommends it be served in his Calypso Spiral Mojito Glass. \"We chose the glass specifically to keep the basil flavor in\u2014and it really does help.\"\n\n Ingredients:\n\n 2 lemon wedges\n\n \u00BE oz. lemon juice\n\n 2\u00BD bar spoons superfine (caster) sugar\n\n 10 fresh basil leaves\n\n 2 oz. Snow Queen vodka\n\n Champagne\n\n Basil leaf\n\n Lemon wedge\n\n Muddle the lemon wedges, lemon juice, sugar, and basil leaves in a shaker. Add the vodka and fill halfway with crushed ice. Lightly shake and strain into a highball glass. Top off with Champagne. Blend gently with a bar spoon and add crushed ice to form a crown. Garnish with a basil leaf and a lemon wedge.\n\"I'll tell you why it's one of my favorites,\" Yeoward says of this cocktail, served in an Eleanor Coupe. \"Our family grows fruit in the Canary Islands, and anything that has to do with that wonderful smell of very fresh citrus always appeals to me.\"\n\n Ingredients:\n\n Freshly squeezed juice of half a lime\n\n 1\u00BC oz. vodka\n\n \u00BD oz. triple sec\n\n \u00BD oz. cranberry juice\n\n 3 raspberries\n\n Orange zest, flamed\n\n Fill the glass with ice and set aside to chill. Put all of the ingredients in a shaker, with ice, and shake vigorously. Discard the ice from the glass, strain the cocktail into the glass\u2014it will be a delicate shade of pink\u2014and garnish with the raspberries skewered on a cocktail pick. For the orange garnish, hold the strip of zest by one end; gently (and carefully) heat it with the flame of a lighter to release the oils; then hold the zest above the cocktail and twist it to \"mist\" the oils into the drink. Finally, run the flamed zest around the rim of the glass. Discard the zest."^^<http://www.w3.org/2001/XMLSchema#string>
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