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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
Adapted from a drink created in the early 1990s by Dale DeGroff at the Rainbow Room, New York City, USA.
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
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 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
The origins of this cocktail are unknown but it is one of the oldest classic cocktails dating back to the mid 1800s. For the full history and more about
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
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
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
POUR ingredients into ice-filled glass in the following order and lightly stir.
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 a drink created in 2009 by Toby Maloney of Alchemy Consulting, USA.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. FLOAT Galliano.
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',
STIR all ingredients with ice and strain into chilled glass.
Created in 2004 by Audrey Saunders, New York, USA.
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 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
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
Created for the Jack Daniel's distillery in - yep, you guessed it - Lynchburg, Tennessee.
POUR all ingredients into ice-filled glass and STIR.
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
Some attribute the creation of this drink to Roosevelt: the 32nd president was a keen home bartender, although his cocktails were reportedly 'horrendous'
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
The creation of this cocktail was inspired by Wayne Collins' White Negroni and made possible by the launch of Luxardo Bitter Bianco liqueur in 2016.
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 David Embury's 1948 'The Fine Art of Mixing Drinks'. Pronounced 'Ah-bah-Kah-shee Rich-kah-So', the Portuguese name of this Brazilian drink
Fashionable in the 1920s.
Invented in the late 19th century by the founder of Myers's rum, Fred L. Myers. The recipe on the back of each bottle is known as the 'Old Plantation formula'
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
The above recipe for Don the Beachcomber's classic cocktail is based on one published in Intoxica! by Jeff Berry.
This 1930s classic cocktail is closely related to the better known Bronx.
The name is short for ‘Gin and Italian’, a reference to the sweet vermouth, which was traditionally Italian while French vermouth was dry. In his
One of the best-known drinks in Brazil, rabo-de-galo literally translates from Brazilian Portuguese as rooster tail or ‘cock tail’. In Brazil a cocktail
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
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
Long before the Martini, the V-shaped glass and the cocktail shaker, the drink of choice at society gatherings was punch and the punch bowl was the centre
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
BLEND all ingredients with one 12oz scoop ice & serve with straws.
SHAKE all ingredient with ice and fine strain into ice-filled glass.
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
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