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
POUR ingredients into ice-filled glass and lightly stir.
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.
Formula by yours truly (Simon Difford) in 2004.
A popular cocktail in Jamaica.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
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
POUR all ingredients into ice-filled glass and STIR.
A dodgy drink from the 1980s.
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
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with soda, stir and serve with straws.
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
This recipe bears little similarity to the notorious Hand Grenade served by the three Tropical Isle Bars and the Funky Pirate bar in New Orleans, USA.
This infamous drink reached the height of its popularity in the early 1980s. Of the many stories surrounding its origin, perhaps the most credible attributes
Adapted from a recipe created in 2019 by Jameson Ambassador, Ronan Collins.
Created in the summer of 2008 by Jörg Meyer at Le Lion • Bar de Paris, Hamburg, Germany and originally named Gin Pesto. Jörg blogged about his new
This simplified version of Dick Bradsell’s Espresso Martini (or Vodka Espresso) is preferred to the original recipe by some due to its simple equal parts
SHAKE first 3 ingredients with ice and fine strain into ice-filled glass. TOP with ginger beer.
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
Created in February 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
Created in the mid-80s by Dick Bradsell at Fred's Club, Soho, London, England. In 2001 and again in 2015, Dick wrote about how he came to create this
A popular and classic way of serving tequila in Mexico. Bandera is Spanish for flag and the Bandera de México is or course green, white and red, hence
The story behind the French Martini.
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda, gently stir and serve with straws.
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
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
SHAKE first nine ingredients with ice and strain into glass filled with crushed ice. FLOAT overproof rum.
A popular long drink in its native Chile.
Lightly MUDDLE mint (just to bruise) in base of glass. Add rum, lime juice and sugar. Half fill glass with crushed ice and CHURN (stir) with bar spoon.
Lost in time but Dickens refers to a Whisky Toddy in 'The Pickwick Papers'.
POUR all ingredients into ice-filled glass and stir.
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.
The precise origin of the G&T is lost in the mists of time. Gin (or at least a grain based juniper spirit) was drunk for medicinal reasons from the 1600s
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.
Thought to have been created circa 1949 by Gustav Tops, a hotel bartender in Brussels. Set against the start of the Cold War, the drink is said to have
In Germany this drink is called a ‘Turbojäger’, a ‘Flying Hirsch’ with flying referencing Red Bull’s marketing slogan Red Bull gives you wings
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
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',
Adapted from a drink created in 2000 by Audrey Saunders at Beacon, New York City, USA.
SHAKE all ingredients with ice and fine strain into chilled glass.
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
Thought to have been created in 1925 by Frank Meier at the Ritz Hotel in Paris and named after the Mimosa tropical flowering shrub, Acacia dealbata - perhaps
This variation on the Dry Martini was created by the mind of author Ian Fleming, the result of various influences, and made famous by his including it
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda.
This cocktail takes both its name and blue hue from Blue Aqua Velva aftershave which urban myth purports was consumed by sailors during WWII for its alcohol
Adaptation of a classic by yours truly (Simon Difford) in December 2014.
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