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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.
Adaptation of a classic by yours truly (Simon Difford) in December 2014.
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
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 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
A popular cocktail in Jamaica.
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
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
POUR ingredients into ice-filled glass and lightly stir.
BLEND all ingredients with a 6oz scoop of crushed ice.
POUR all ingredients into ice-filled glass and STIR.
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
A dodgy drink from the 1980s.
Created in 2002 by Domhnall Carlin at Apartment, Belfast, Northern Ireland.
For the full history and other information please see our full entry of the Bloody Mary cocktail.
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
Discovered in 2001 at Lab Bar, London, England.
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.
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with soda, stir and serve with straws.
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 three ingredients with ice and strain into ice-filled glass. TOP with soda.
SHAKE all ingredients with ice and fine 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
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.
Very popular in its homeland, Australia.
SHAKE all ingredients with ice and strain into ice-filled glass.
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
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 lightly stir.
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 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',
Created in 2004 by yours truly (Simon Difford).
A Bradford is a Martini which is shaken rather than stirred. Like the Martini itself, the origin of the Bradford is lost in time. However, In Harry Johnson's
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
SHAKE first nine ingredients with ice and strain into glass filled with crushed ice. FLOAT overproof rum.
Adapted from a recipe created in 2017 by Fred Charlet at La Cabane, Strasbourg, France, who says of his drink, “The idea was to create a fresh cocktail
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda, gently stir and serve with straws.
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.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
An infamous cocktail during the 1980s.
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
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
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
BLEND all ingredients with 12oz scoop crushed ice and serve with straws.
Circa 1930s, 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 2010 by Damon Dyer at Louis 649, New York City. Damon won the Bénédictine 500th Anniversary Cocktail Competition with
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