113 results found
This gin-laced creamy Alexander has sadly slipped from popularity, partly knocked by its successors, particularly the Brandy Alexander.
This after-dinner classic is rich, creamy and subtly chocolaty.
As the name suggests, this cocktail is dominated by amaretto, with lemon juice providing the sour balancing element and a slug of bourbon giving backbone.
Bittersweet, lightly effervescent, long and refreshing.
Slightly sweet, herbal, refreshing and quaffable. The good folk at Aperol, the aperitivo liqueur brand most identified with the Spritz, recommend equal
Almond and lemon flavoured gin. Subtle, citrus and, despite generous orgeat, fairly dry.
Citrus, floral gin with a slightly sour finish. The recipe above has been my preferred recipe for some years. However, in early 2020, I decided that the
If you like an Old-Fashioned and bacon then you'll love the Benton's Old-Fashioned.
Best described as A vodka daiquiri with a hint of herbal peppermint courtesy of Galliano.
The classic proportions for a Between the Sheets are most often quoted as being: 30ml (1oz) Light rum 30ml (1oz) Cognac brandy 30ml (1oz) Triple sec liqueur
Light rum and gin freshened and invigorated with citrus. This is the bright, youthful warm-up act of the Between the Sheets trilogy.
The equal parts Blood and Sand (scotch, cherry brandy, sweet vermouth, and orange juice) formula from the 1930 The Savoy Cocktail Book is the accepted
The classic brunch cocktail.
The showy way to make a simple hot whisky punch.
Rich and slightly sweet, laced with spice liqueur - an excellent dram to enjoy alongside the ritualistic serving of haggis.
Basically a Negroni with bourbon replacing gin. The original 1927 recipe calls for equal parts, but I've previously favoured a 3:2:2 (45ml bourbon, 30ml
I do like a shaken Dry Martini! Sorry, I should say Bradford. For some a shaken martini is blasphemous but the aeration generated by the more vigorous
One of the best and most popular drinks to come out of the 1980s.
This old classic zings with fresh lemon and is beautifully balanced by the cognac base.
The success or failure of this tangy drink is partly reliant on the quality of marmalade used. For ease of use, choose fine cut or even no peel/shredless
A fairly dry, complex cocktail. Generous sweet vermouth and orange juice make the Bronx less bitter and fruitier than many of its era, but still challenging
Perhaps my favourite of the many renditions of the Brooklyn cocktail due to being dry yet made approachable by faint sweet maraschino and bittersweet herbal
A classic bourbon-based Whiskey Sour made more interesting – both visually and in flavour by the addition of a float of red wine. Egg white is not classically
If you are European or in North America, you're probably used to this drink being served with crushed ice, but until you have tried it with small cubes
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