Cocktails are as abundant as they are exotic. One can easily find a multitude of these fancy drinks at their local bar. The real challenge, however, lies in the mixology. Most cocktails are complex given the number of ingredients and the precision that is required. Hence, they can be a pain to get right, especially for newbies. Or are they?

Not every cocktail is a conundrum. In fact, some are downright simple due to the low amount of ingredients and precision required to make them. Here's a list of such cocktails that you can make at home.

5. B&B

Kicking off the list, we have the "B&B." This cocktail is arguably one of the easiest to mix simply because it consists of only two ingredients: Brandy and Benedictine. Hence the name. Brandy is a spirit that is distilled from wine and its origin is tied to the very process used to make it. Benedictine is a liqueur brewed from 27 herbs and spices and can be traced back to 19th century France. When mixed together, they produce a noticeably stronger drink.

B&B is usually served in a brandy snifter after dinner. It can be served either on the rocks or straight depending on the person's preference. To make B&B, simply pour the two liquors into a brandy snifter in equal parts, stir them and add ice.

Simple indeed.

4. Daiquiri

This next cocktail is one of the revered six cocktails of mixology, a list of super simple recipes that every mixologist, bartender or even an average grown man should be ashamed to not know how to make. "Daquiri" was supposedly conceived by an American engineer and gets its name from a Cuban mine.

It is a shaken rum-based cocktail served before dinner and only consists of three ingredients: white rum, sweetener, and lime juice.

Preparing a daiquiri is pretty straightforward. According to the International Bartenders Association, the recipe for daiquiri consists of a ratio of 9:5:3 rum to lime juice to simple syrup. It must be poured into a shaker filled with ice, shaken, and served in a chilled cocktail glass.

3. Corn 'n' Oil

This next cocktail is a national treasure of mine. The oddly named "Corn 'n' Oil" was created in Barbados and is a real cocktail -- so don't let the name fool you. Like B&B, this one only consists of two ingredients, though there are some differences in terms of type and ratio. The first ingredient is dark rum which is a grade made from molasses. The second is Falernum -- another invention from Barbados -- a sweetened syrup that adds a nutty, spicy taste to the oil-colored drink.

The recipe for Corn 'n' Oil consists of a ratio of 4:1 dark rum to Falernum and is simply stirred and served on the rocks. Some recipes, however, include a couple of dashes of aromatic bitters and a few drops of freshly squeezed lime juice.

2. Bellini

For those wine lovers who want a cocktail that fits their taste, I give you the Belinni. This beautifully pink drink comes from Venice, Italy and is typically served in a champagne flute. Like most of the Drinks on this list, this one is simple to make because it consists of two ingredients.

The first is Prosecco, an Italian white wine made from fermenting Glera grapes. As for the second ingredient, it's basically peach puree. When it comes to building a Bellini, you're looking at a 2:1 ratio of Prosecco to peach puree. Start with the puree and end with the wine in the champagne flute.

1. Kamikaze

Not to be confused with the terrifying tactic used back in WWII, this cocktail mysteriously appeared back in 1976 as a shot and is considered the original 'shooter" among cocktails.

Whether that's true or not, shooters from everywhere should at least try this one, especially if they plan to build it on their own.

Kamikaze is made up of three ingredients that are mixed in equal parts The first is Vodka, a Russian spirit distilled from fermented cereal grains or potatoes. The second is Triple Sec, a sweet liqueur made from the peels of bittersweet oranges, and the third is some simple lime juice. Kamikaze's are usually served all day long.

You build a Kamikaze by shaking all three ingredients in equal parts with ice, then serve straight up (without ice) in a cocktail glass, garnished with a lime wedge.