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Adapted from a recipe discovered at The Sea Fire Grill, New York City, USA.
Created by Robb Collins when he was Group Head Bartender at London Cocktail Club, London, England. Developed for Cocktails in The City summer 2017.
It’s time to talk about acids. As you progress and flourish, it’s only natural to want to experiment, and I’d rather you did so in a safe circumstance
Adapted from a drink created by Sam Ross at Attaboy, New York City, USA. Sam’s original recipe calls for equal parts (¾oz each) lemon juice and 1:1
Adapted from a recipe created in 2017 by Philip Bischoff at Manhattan Bar, Singapore.
While the Brandy Sour may once have dominated the Sour family of cocktails, it is the Whiskey Sour that thrived during the Prohibition-era and proved the
Sours are a family of cocktails that contain a base spirit or liqueur, citrus juice as the sour element (usually lemons) and a sweetener – most commonly
STIR all ingredients with ice and strain into ice-filled glass.
Created March 2018 by yours truly at the Cabinet Room, London, England.
Created by David Osborne at Bellota tapas bar, San Francisco, USA. Incidentally, purpurina is Spanish for glitter / tinsel.
Adapted from a recipe created in January 2018 by Callum Rixson, General Manager at Hideout in Bath England. Callum’s original recipe used Wild Turkey
We’re indebted the Cocktail Trading Company’s Elliot Ball for bringing this cocktail to our attention and relaying the following story behind its creation
Created August 2018 by Cameron Attfield at Dandelyan, London, England.
Pronounced ‘Hera-Zana’, this delicious stirred cocktail combines two sherries and two vermouths with faint vanilla richness balanced by pronounced
Into a pint glass doubles of the following are poured: gin, whisky, rum, port and brandy. A small bottle of stout is added, and the whole topped up with
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