Based on the classic Italian dessert of the same name....
Is your favourite in our list...
A combo which Negroni lovers should try...
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Athens is both warm in it's locals' friendly nature and it's clement weather, and boasts some of the world's best bars...
Incredibly aromatic and floral with honeysuckle blossom and rose petal...
Midori is made with Japanese Yubari and Musk melons....
Very sweet and elegant with sweet orange marmalade....
Antonio is Hong Kong's number one bartender....
Dickie's five tips to being a great Brand Ambassador...
Steve is a founding member of Be At One....
Trademarking cocktails is a contentious business....
Products we have received and reviewed in September....
The inaugural Spirit Show is coming to London in December...
Fifteen Japanese sake breweries are being showcased at the London Sake Fair on October 18th...
Limited places are available to join the Master blender from the Buffalo Trace distillery....
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
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
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 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
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
SHAKE all ingredients with ice and fine strain into chilled glass.
Adapted from a 2005 recipe by Sam Ross at Milk & Honey, New York City, USA.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. FLOAT Galliano.
A popular cocktail in Jamaica.
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
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',
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
POUR all ingredients into ice-filled glass and lightly stir.
A dodgy drink from the 1980s.
STIR all ingredients with ice and strain into chilled glass.
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
A cocktail commonly made in bars, café's and even road side stalls of Jalisco, Mexico. The simple 'cantaritos' clay pot is often used as a disposable
The Boulevardier was made for Erskine Gwynne by Harry McElhone at his Harry’s New York Bar in Paris and the drink appears in his 1927 book, Barflies
One of the Manhattan variations named after New York's five states.
Created in 2016 by Andy Mil at The Cocktail Trading Co., London, England.
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 'Recipes for Mixed Drinks'.
Created in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-wining Trinidad Especial by Valentino Bolognese.
Created in 2003 by Sylvian Solignac at Citrus, London, England.
This vintage cocktail is purported to have originated at New York's Twenty-One Club. A long version served over crushed ice is said to have come from the
Created in 2004 by Audrey Saunders, New York, USA.
Created by Constantino (Constante) Ribalaigua Vert, the legendary head bartender of La Floridita, Havana, Cuba for Ernest Hemingway, after the great man
Created for the Jack Daniel's distillery in - yep, you guessed it - Lynchburg, Tennessee.
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
POUR all ingredients into ice-filled glass and STIR.
Created in the 1850s by Joseph Santini, an Italian from Trieste, in New Orleans, USA, either at the City Exchange in the French Quarter, or at his Jewel
This variation on the Dry Martini is said to have been created by Gilberto Preti at Duke’s Hotel, London, for the author Ian Fleming. He liked it so
Bitter lime zest oils are key to the balance of this drink. Hence, peel your lime before squeezing for juice and then add two slices (cut pole to pole)
As with the Martini, the glass this cocktail is served in has taken the name of the drink. Its origin stems from the adaptation and renaming of a similar
Our adaptation of a recipe presented by Jamie Oliver and Jimmy Doherty on Friday 9th August 2013 at Simon Difford’s Cabinet Room in London as their entry
This now world famous drink was created in 1996 by bartender, raconteur and long term President of the United Kingdom Bartender’s Guild, Salvatore Calabrese.
Created in 2006 at Brooklyn's Bushwick Country Club after the neighbouring business, McClure's Pickles, stored some of their pickles in the bar's basement.
Pronounced 'spal-yacht-oh' which in Italian means 'mistake', this drink was created in the late 1980s by Mirko Stocchetti at his Bar Basso in Milan when
Adapted from a classic recipe, which first appears in the 1949 Esquire's Handbook for Hosts. This is a potent drink and the name could be a reference to
POUR ingredients into ice-filled glass and lightly stir.
SHAKE all ingredients with ice and strain into ice-filled glass.
This spectacular serve was created by Jerry Thomas, author of the first bartending book and travelling performance bartender. Thomas was a master of showmanship;
Created in the 1920s (during Prohibition) by Fred Kaufman at the Hotel Nacional de Cuba, for the silent movie star and wife of Douglas Fairbanks. Mary
Pronounced 'Kie-Pur-Reen-Yah', the name of this traditional Brazilian cocktail literally translates as 'little countryside drink'. It is made by muddling
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
A version of what became a Tiki classic, sometimes credited to Trader Vic and/or Don the Beachcomber. In his Bartender's Guide (1972 revised edition) Vic
Created in 2002 by Tony Conigliaro at Isola, London, England.
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