You may note something that won't work for you in some of these recipes. Substitute to your hearts content.

Bullshot
1 1/2 ounces vodka
3 ounces beef bouillon (I use canned beef broth)
1 to 3 dashes Worcestershire sauce
Dash A-1 sauce * (optional - may be carby)
Dash Tabasco
Dash Angostura bitters
Celery salt

Shake ingredients with cracked ice; strain into either a tumbler filled with ice or a cocktail glass without ice. Garnish with a lemon twist. Variation: Substitute pepper-flavored vodka for regular vodka. Dust the rim of the glass with celery salt. To make a Bloody Bull, add a hefty splash of tomato juice. To mix a Barnacle Bull, add a splash of Clamato juice.

Lo-carb Lemon Drop
1 1/2 ounces citron vodka
3/4 ounce lemon juice
1 teaspoon splenda

Shake ingredients with cracked ice. Strain into a frosted cocktail glass; garnish with a lemon wheel. (when you're not lo-carbing, use half a teaspoon of splenda and half a teaspoon of cointreau)

Caesar (or bloody Caesar)
1 ounce vodka
4 ounces tomato-clam juice (aka Clamato juice)
Pinch of salt and pepper
Dash Worcestershire sauce
2 to 3 dashes horseradish
Celery salt
Celery stalk

Stir ingredients with cracked ice in a chilled highball or delmonico glass. Stir in Worcestershire and salt and pepper. Coat the glass's rim with celery salt. Garnish with a celery stalk and a lemon wedge.
Variation: Use V8 or Snappy Tom tomato juice cocktail instead of Clamato for a Bloody Mary

Lo-carb Moscow Mule
2 ounces vodka
1 ounce lime juice
4 ounces diet ginger ale

Use vodka that has been stored in a freezer. The ginger ale/beer and fruit should have been stored in a refrigerator. Stir vodka and juice together well in a chilled Collins glass. Add fresh cracked ice and a swizzle stick; top with ginger beer. Garnish with a lime wedge.
Variation: substitute rye whiskey or Canadian whiskey for Vodka, subtract the lime juice and you have a Rye & Ginger. With good rye and Stewarts Ginger Beer, this is one of my favorite cocktails.

Sazerac Cocktail
2 ounces rye
3 dashes Peychaud's bitters
splash Pernod or Herbsaint

Coat inside of thoroughly chilled large old-fashioned glass with Pernod/Herbsaint, turning the glass to coat it evenly and thoroughly. Shake rye and bitters with cracked ice until very cold; strain into prepared old-fashioned glass; twist lemon peel into drink. Varation: Sub black rum (Myers, Gosling Black Seal, Bacardi Select) for rye; garnish with orange twist.

Daiquiri
1 1/2 ounces rum
3/4 ounce lime juice
1/2 teaspoon splenda
6 ounces cracked ice

Blend in electric mixer; strain into large chilled cocktail glass.

Nationale Cocktail
2 ounces light rum
1 ounce apricot brandy
1 ounce lime juice

Shake with ice, strain into cocktail glass.

Lo Carb Mojito
2-3 ounces light rum
1 lime
2 teaspoons splenda
Fresh Mint
ice and soda water

Place splenda & a large pinch (small handful) of mint, and splash of soda water in a pint glass. Use handle of a wooden spoon or 'muddler' to lightly press mint and dissolve splenda until it smells of spearmint gum. Squeeze both halves of lime into the glass, leaving one hull in the mixture. Add rum, stir, and fill with ice. Top with soda water, garnish with mint sprig and serve.