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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.
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
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
Adapted from a drink created in the early 1990s by Dale DeGroff at the Rainbow Room, New York City, USA.
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
Pronounced 'Kie-Pur-Reen-Yah', the name of this traditional Brazilian cocktail literally translates as 'little countryside drink'. It is made by muddling
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
SHAKE all ingredients with ice and fine strain into chilled glass.
A popular cocktail in Jamaica.
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
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
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
Place a large chunk of ice in the glass. Add soda, Campari and the peanut-infused vermouth. STIR briefly.
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',
Adaptation of a classic by yours truly (Simon Difford) in December 2014.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. FLOAT Galliano.
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 all ingredients with ice and strain into chilled glass.
POUR all ingredients into ice-filled 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 dodgy drink from the 1980s.
Created at Milan’s Caffè Camparino in the 1860's, the Milano-Torino name is after the ingredients: Campari is from Milan (Milano in Italian) and sweet
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 by Constantino (Constante) Ribalaigua Vert, the legendary head bartender of La Floridita, Havana, Cuba for Ernest Hemingway, after the great man
POUR all ingredients into ice-filled glass and STIR.
Created in 2007 by yours truly (Simon Difford) at the Cabinet Room, London, England.
Created for the Jack Daniel's distillery in - yep, you guessed it - Lynchburg, Tennessee.
Created and originally served at New York's old Waldorf-Astoria prior to 1920. This recipe is adapted from Albert Stevens Crocketts 1935 'The Old Waldorf-Astoria
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
BLEND all ingredients with 12oz scoop crushed ice and serve with straws.
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
Adapted from a recipe by Tony Abou-Ganim. He was inspired by his late cousin Helen David's penchant for a nightcap after a special occasion; her favourite
Created in June 2016 by yours truly at The Cabinet Room, London, England.
Created in 2004 by Audrey Saunders, New York, USA.
Unknown but this 15:1 gin to vermouth Martini was said to be Ernest Hemingway's favourite formula and is named after British Field Marshall Bernard Montgomery,
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
POUR ingredients into ice-filled glass in the following order and lightly stir.
Created in 2008 by (yours truly) Simon Difford at the Cabinet Room, London, England.
The traditional Margarita recipe is 2 parts tequila, 1 part triple sec and 1 part lime juice. This produces a drink which is a tad on the sour side with
POUR all ingredients into ice-filled glass and lightly stir.
Adapted from a drink created in 2012 by Jeffrey Morgenthaler in Oregon, USA. Jeffrey’s original formula called for 3/4 shot cask-strength bourbon and
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
POUR ingredients into ice-filled glass and lightly 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.
Created in 2013 by Simon Difford for Jamie's Italian Bar.
Created in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-wining Trinidad Especial by Valentino Bolognese.
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