Adapted from a drink created in 2002 by Douglas Ankrah at The Townhouse bar in Knightsbridge, London. Douglas also founded London’s LAB bar which is
Adapted from a drink in Ted Saucier's 1951 book, Bottoms Up!.
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
SHAKE all ingredients with ice and strain back into the same shaker to remove the ice. SHAKE again without ice (dry shake) and then strain into chilled
Created by the legendary Dick Bradsell in 1983, you can read the full story behind this popular cocktail, much of it in Dick's own words, on our Espresso
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
Adapted from a 2005 recipe by Sam Ross at Milk & Honey, New York City, USA. Sam’s original recipe calls for ¾ oz honey-ginger syrup in place of ginger
Probably the most famous of all punch recipes this is believed to have originated at a Philadelphia fishing and social club called the ‘State in Schuylkill
Created in the mid-80s by Dick Bradsell at Fred's Club, Soho, London, England. In 2001 Dick wrote the following for us about his creation: “The best
POUR ingredients into ice-filled glass in the following order and lightly stir.
Formula by yours truly (Simon Difford) in 2004.
Created in 1938 by Walter Bergeron, the then head bartender at what is now the Carousel bar at the Monteleone Hotel, New Orleans, USA. Pronounced 'Voo-Ka-Ray',
BLEND all ingredients with 12oz scoop of crushed ice. Serve heaped in the glass and with straws.
Thought to have originated in Britain in the late 1940s or early 1950s, reaching its peak of popularity in the 1970s.
One of the best-known drinks in Brazil, rabo-de-galo literally translates from Brazilian Portuguese as rooster tail or ‘cock tail’. In Brazil a cocktail
Adapted from a cocktail discovered in 2002 at the Merc Bar, New York City.
STIR first 3 ingredients with ice and strain into ice-filled glass. FLOAT sloe gin on surface so it bleeds into drink. Finish with Galliano FLOAT.
Said to be the original name and recipe of the Ramos Gin Fizz, created in 1888 by Henry C. Ramos at the Imperial Cabinet Saloon on the corner of Gravier
Adapted from a drink created in July 2008 by Jörg Meyer at Bar Le Lion, Hamburg, Germany. Jörg originally blogged that his new creation was called a
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda.
Formula adapted from recipe by David Wondrich. We've cut the lemon by a third, and when using ice straight from a freezer we add a splash of water.
SHAKE all ingredients with ice and fine strain into chilled glass.
The national drink of Mexico where it's often made with pomegranate juice in place of tomato juice and without the grenadine.
A dodgy drink from the 1980s.
Recipe adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
Created in 2011 by yours truly (Simon Difford) in an attempt to improve on a Pimm's Cup.
In 1934, Victor Jules Bergeron, or Trader Vic as he became known, opened his first restaurant in Oakland, San Francisco. He served Polynesian food with
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
A cocktail commonly made in bars, cafés and even road side stalls of Jalisco, Mexico. The simple 'cantaritos' clay pot is often used as a disposable take
Recipe adapted from Harry Johnson's Bartenders' Manual first published in 1882. The drink was not created at the Tuxedo Club as is often suspected as this
STIR all ingredients with ice and strain into chilled glass.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
A popular cocktail in Jamaica.
Paloma is Spanish for 'dove' and this well-known cocktail in Mexico was created by the legendary Don Javier Delgado Corona, owner/bartender of La Capilla
Created in the early 1990s by Julio Bermejo and named after his family's Mexican restaurant and bar in San Francisco, the self-proclaimed “premier tequila
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
Cut passion fruit in half and scoop out flesh into shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
SHAKE all ingredients with ice and strain into ice-filled glass.
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
Named after B-52 bombers in Vietnam.
SHAKE first 8 ingredients with ice and strain back into shaker. DRY SHAKE without ice and strain into chilled glass (no ice in glass). TOP with soda from
Created in 2015 by Philip Duff for Pallini Limoncello, the initials which comprise this cocktails name are an acronym of Pallini Lemon Bitters.
Adapted from 1930 The Savoy Cocktail Book where Harry Craddock says of this drink, Four of these taken in swift succession will unrevive the corpse again.
Created in 2004 by Audrey Saunders, New York, USA.
Adaptation of a classic by yours truly (Simon Difford) in December 2014.
Originally topped with ginger ale and not champagne, this infamous libation is thought to have started out as a Hell's Angel drink - it needs no ice and
POUR ingredients into ice-filled glass and lightly stir.
Literally meaning a shake of coconut, this is a traditional Brazilian drink.
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