The author of that seminal work, The Fine Art of Mixing Drinks, David Augustus Embury was born on this day in 1886 in Pine Woods, upstate New York. He
Perhaps the world's biggest cocktail book! Certainly, our biggest yet, 624 pages, 6cm (2.3inch) thick and weighing 2.25kg (5lb). Our Seventeenth Edition
More pale golden yellow than silver, but this tasty cocktail is a rye whiskey-based challenger to the Gin Fizz.
A spirit-forward sipper that's rich and easy with bourbon mellowed by maple syrup.
Cherry red, spirit-forward and dangerously quaffable as a late-night tipple.
One sip is never enough of a really good thing – see our Three Gulps Martini.
My preferred five-to-one Dry Martini with a split base of gins and a splash of sherry.
Brandy-laced apple and pear with hints of vanilla and lemon freshness.
A bittersweet aperitivo. Don't forgo the garnish, as the hint of orange rounds this cocktail.
This cocktail screams for richness, hence my choice of old tom gin instead of the dry gin in the 1930 The Savoy Cocktail Book recipe.
Fortified and slightly sweetened red wine, served cobbler-style with crushed ice.
A fruity cocktail with a sting in its tail.
All Hallows' Eve, the 31st of October, is spook night with bizarre costumes, trick-or-treat, pumpkin carving, apple bobbing and bonfires all the rage.
A 100% agave blanco tequila produced by legendary Maestro Tequilero Enrique de Colsa and made with agave sustainably cultivated in the lowland valleys
Some versions of this nutty vanilla altern'atini include Irish cream liqueur, but even a small measure of this detracts from the headline pistachio notes.
As the name suggests, this is a blue-rinsed, orange-forward riff on a classic Negroni. If a six-ingredient Negroni seems over the top, try this simplified
Crustas are drinks containing spirit, lemon juice, sugar and aromatic bitters. They are served in stemmed glasses or old-fashioned with a sugar crust rim
This old classic zings with fresh lemon and is beautifully balanced by the brandy base.
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