Superbly balanced, and refreshing rum....
Is your favourite in our list?
A hint of agave syrup sweetness knocks back the spirit's fire...
Edinburgh is truly one of the great drinking cities of the World...
London is known for it's numerous gastro pubs....
Athens is both warm in it's locals' friendly nature and it's clement weather, and boasts some of the world's best bars...
Clean and very classic in style....
A very good, consistent coffee liqueur.....
Warm, velvety, vanilla and black raspberry fruit.....
Matt Uden, the Brand Ambassador for Chambord chats about his journey and his aspirations....
Ketel One's Global Brand Ambassador Paulo Figueiredo thinks he has visited over 80 countries, but admits he has now lost count...
Bar Manager of the Punch Room at the London EDITION Hotel....
Edinburgh's cocktail bartenders seem to strive to outdo one another....
The cocktails we came across during April 2017 and liked enough to add to Difford's Guide...
The all-time best known cocktails...
Created by Ran Van Ongevalle...
Bacardi Brown Forman Brands is kicking off it's year-long UK tour of industry brands....
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.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
The winning Bacardí Legacy 2017 cocktail, created by Ran Van Ongevalle at The Pharmacy I Knokke, Heist, Belgium. Inspiration: “Clarita is a drink with
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 strain back into the same shaker to remove the ice. SHAKE again without ice (dry shake) and then strain into chilled
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
A popular cocktail in Jamaica.
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 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
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 all ingredients with ice and strain into ice-filled glass.
SHAKE all ingredients with ice and fine strain into chilled glass.
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 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
Created in 1942 at a Hawaiian bar for the artist Theodore Anderson but popularized in the 1950's at Club 21 in New York City.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. FLOAT Galliano.
Created for Bacardí Legacy 2017 by Grzegorz Nowicki at 6 Cocktails, Warsaw, Poland. Inspiration: “These days it is easy to forget that, as bartenders,
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 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 ingredient with ice and fine strain into ice-filled glass.
Created in 2002 by Henry Besant at Lonsdale House, London, England.
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
Created 2007 by Philip Ward at Death & Co., New York City, USA and now one of many tequila and mezcal-based drinks at Phil's own bar Mayahuel, also in
Created for the Jack Daniel's distillery in - yep, you guessed it - Lynchburg, Tennessee.
Created in 1998 by Ben Reed at the Met Bar, London, England. This drink was originally named the Azure Cocktail made with muddled fresh apple.
POUR all ingredients into ice-filled glass and STIR.
Created in 2004 by Audrey Saunders, New York, USA.
Adapted from a 2017 Soho House, London, England recipe.
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 by Constantino (Constante) Ribalaigua Vert, the legendary head bartender of La Floridita, Havana, Cuba for Ernest Hemingway, after the great man
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
Revealed in January 2017, this is the cocktail after which the Campari Red Diaries’ founding story, Killer in Red is named.
Created for Bacardí Legacy 2017 by Péter Gózon at Warmup RUSTIC bar, Budapest, Hungary. Péter makes his own vanilla syrup by mixing 0.5 kg sugar &
Created in 2008 by Don Lee at Manhattan’s exclusive and elusive PDT bar. PDT is short for ‘Please Don't Tell’ and perhaps the most famous of New
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.
A dodgy drink from the 1980s.
Created in 2002 by Dan Spink at Browns, St Martin's Lane, London, England.
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
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.
Adapted from a drink discovered in 2014 at Duck & Cover, Copenhagen, Denmark but originally created by Luke Whearty at Der Raum, Melbourne.
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
Thought to have been first made in the 1880s by a bartender in Chicago this drink was originally named the Continental Sour and then Southern Whiskey Sour
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
One of the Manhattan variations named after New York's five states.
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)
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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