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 created in the early 1990s by Dale DeGroff at the Rainbow Room, New York City, USA.
Signature cocktail at the chain of Eclipse Bars, London, England.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
A popular cocktail in Jamaica.
Formula by yours truly (Simon Difford) in 2003, London, England.
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
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.
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
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
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
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
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.
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
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
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
Adapted from a drink created at Absinthe, San Francisco, USA. Back in 1966, Brazil had much to be bitter about. The country’s team had done well in
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 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
Created by yours truly (Simon Difford) and based on a Chilean drink traditionally consumed at Christmas, the name of which literally translates as 'Tail
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 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
A dodgy drink from the 1980s.
Created by Constantino (Constante) Ribalaigua Vert, the legendary head bartender of La Floridita, Havana, Cuba for Ernest Hemingway, after the great man
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.
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
STIR all ingredients with ice and strain into chilled glass.
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
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
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
Literally meaning a shake of coconut, this is a traditional Brazilian drink.
POUR all ingredients into ice-filled glass and STIR.
Adapted from a recipe created in 2014 by Meaghan Dorman at Raines Law Rooms, New York, USA.
Created for the Jack Daniel's distillery in - yep, you guessed it - Lynchburg, Tennessee.
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.
Created in 2005 by Gregor de Gruyther at LAB bar, London, England.
Adapted from the Cosmopolitan Cocktail recipe in the 1934 book, 'Pioneers of Mixing at Elite Bars'. This calls for jigger Gordons' gin, 2 dashes Cointreau,
Created in 2004 by Audrey Saunders, New York, USA.
SHAKE all ingredient with ice and fine strain into ice-filled glass.
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.
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
SHAKE all ingredients with ice and strain into ice-filled glass.
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
Created in 2001 by Wayne Collins at VinExpo. Bordeaux, France using Plymouth Gin for Nick Blacknell, then director of Plymouth Gin. Later, Simon Ford,
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
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