Cocktails and Cocktail Recipes

Fumata Bianca

Adapted from a recipe created in 2016 by Timothy Miner, New York City, USA.

Dunmore Cobbler

Adapted from a recipe created by Ryan Fitzgerald and Todd Smith at ABV, San Francisco, USA. (Originally made with 20ml homemade pineapple syrup.)

Black Hotel

A spiced rum riff on the classic Chatham Hotel Special.

Fourteenth Century

A riff on the classic 20th Century based on Black Tears spiced rum and so named due to the Black Death reaping its havoc in the 14th Century.

Tovarich

Adapted from a recipe in David Embury's 1948 The Fine Art of Mixing Drinks. Embury had a very dry palate so we've added 7.5ml (¼oz) sugar to his recipe.

7 greatest cocktails of all time

Unlike other Magnificent Seven lists which are hotly debated and argued over hundreds of potential candidates, I feel the seven greatest cocktails of all

Irish Whiskey Cocktails

Irish whiskey tends not to be peated so usually lacks the subtle smoky notes associated with Scotch whisky, so making its presence somewhat subtler in

One Sip Martini

Our interpretation of the delicious One Sip Martini at Tayēr + Elementary, London, England. The original is batch prepared and based on the bars own vodka,

Fair Harvard

A recipe created in 2016 by drinks writer Robert Simonson to serve at a reception at Yale School of Architecture. The speaker was from Harvard, but the

Sweet Liberty's Sherry Cobbler

Adapted from a recipe created by John Lermayer at Sweet Liberty Drinks & Supply Co., Miami, USA.

Spiced Alexander

As the name suggests, this riff on a Brandy Alexander has a delicately spicy finish that cuts through the creaminess.

Cazador

Adapted from a recipe created in 2019 by George Hunter, this is the cocktail with which he won the South African final of Bacardi's Legacy bartender's

Chrysanthemum

Adapted from a recipe in the 1930 The Savoy Cocktail Book, where Harry Craddock says, Well-known and very popular in the American Bar of the S.S. Europa.

Alaska (Straub's 1914 recipe)

Adapted from a recipe in Jacques Straub's 1914 book Drinks. The proportions are exactly as per his recipe but Straub calls for his Alaska to be shaken

Japanese Cocktail

Adapted from a recipe first published in 'Professor' Jerry Thomas' 1862 Bartender's Guide, this is one of the few drinks in the book which is believed