Savoia Americano Rosso

Positioned as a mid-point between Italian bitters liqueurs and rosso vermouths, Savoia Americano is a bittersweet (amaro dolce) vino aperitivo made with

Finist Vodka

Made with wheat neutral spirit (some specific batches may be made with barley or rye but the grain base is indicated on the bottle along with a QR code

Algonquin Special

A dash of bitters added to this originally two-ingredient cocktail helps tone what is a tasty aperitif or digestif.

Luigi Cocktail

If you don't have tangerines/mandarins then regular orange juice will do, as will triple sec (as per the original recipe) in place of mandarin liqueur,

Iron Negroni

Black in colour and with a flavour that's recognisably part of the Negroni family but with a flat Coke-like smoothness that makes a classic Negroni taste

Matador

Best enjoyed as an alternative to a dry martini and best as a nightcap. The classic recipe is equal parts tequila, curaçao and dry vermouth, but I like

Juschu

Your choice of honey will greatly impact this bite-sized honeyed Tommy's Margarita with bitters, but whether light floral honey or a more robust dark honey,

Last of the Oaxacans

A classic equal parts Last Word but with mezcal in place of the usual gin.

Allegheny

I've used a 50/50 mix of dry and bianco vermouths to add some (I believe) much-needed honeyed richness to the all-dry vermouth vintage recipe. Depending

New York City Cocktails

The world city of cocktails is, and pretty much always has been, New York. (I'd argue London during Prohibition and the 1990s). NYC comprises five boroughs,

Last Word cocktail

Made with gin, Green Chartreuse, maraschino liqueur, and lime juice, traditionally in equal parts, shaken with ice and served straight-up, the Last Word

Difford’s Guide to Cocktails Fifteenth Edition

More than twenty years in the making, our monster 2kg, 52mm (2 inch) thick hardback cocktail book includes 3,000 recipes (in both ml and ounces) all accompanied

Portobello Road Vanilla Vodka

Made from British potatoes, this vodka is first distilled in a continuous column still before being re-distilled in a copper pot still. It is then flavoured

Daniyel Jones

Daniyel Jones is the global brand ambassador for the House of Angostura and before the pandemic, he'd visited over 75 countries and cities evangelising

Bramble

One of the best and most popular drinks to come out of the 1980s.

Blackberry Martini

Berry nice! Was the comment from the other side of the bar when this lightly fruity, botanically influenced fruitini was first bar tested.

Especial Day

Rum-laced, very fruity, and toned by vermouth and generous dashed of bitters. If you like a French Martini you'll also like this.

Berry Caipirinha

A fruity version of the popular Brazilian drink.

Bartenders' guide to foraging: Blackberries

'Blackberrying' is a long-held British pastime and the familiar hedgerow fruits evoke memories of childhood summers berry-picking in the countryside. The

Groseille (redcurrant) syrup - how to make & cocktails

Groseille syrup is one of those bartending ingredients of legend, its notoriety due to it being a key ingredient in one particular cocktail from the 1920s

Artist's Special Cocktail

Irish whiskey is often matured in oloroso sherry seasoned casks so it's no surprise that whiskey and sherry blend harmoniously in this cocktail, with lemon

Nineteen Twenty Cocktail

Bite-sized and delicately flavoured – the combination of redcurrant syrup and kirsch is almost rose water-like, diluted by dry vermouth with a splash

Dutch Artist's Special

Bready genever is aromatised with sherry and kirsch while red currant syrup provides the main flavour with its richness balanced by lemon juice.

1920s Artist

Despite its soft salmon pink hue this cocktail is boozy with Irish whiskey and sherry to the fore. Oloroso sherry and dry vermouth balance each other harmoniously