JavaScript is not enabled!
For information on how to enable Javascript on your browser click here
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
Created in the summer of 2008 by Jörg Meyer at Le Lion • Bar de Paris, Hamburg, Germany and originally named Gin Pesto. Jörg blogged about his new
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
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 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
Thought to have originated in Britain in the late 1940s or early 1950s, reaching its peak of popularity in the 1970s.
SHAKE all ingredients with ice and strain into ice-filled glass.
A dodgy drink from the 1980s.
SHAKE all ingredients with ice and fine strain into ice-filled 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
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
Adapted from the Seventh Heaven No.2 recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
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
Named after B-52 bombers in Vietnam.
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
Ice glass and set to one side. Separately, in another glass stir other ingredients with ice. Discard ice in the now chilled set aside glass and rinse with
SHAKE all ingredients with ice and fine strain into chilled glass.
Formula by yours truly (Simon Difford) in 2004.
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 February 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
POUR all ingredients into ice-filled glass and STIR.
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
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.
Adaptation of a classic by yours truly (Simon Difford) in December 2014.
Created in November 2014 by yours truly (Simon Difford) at the Cabinet Room, London, England.
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda, gently stir and serve with straws.
Created in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-wining Trinidad Especial by Valentino Bolognese.
Thought to have been created circa 1949 by Gustav Tops, a hotel bartender in Brussels. Set against the start of the Cold War, the drink is said to have
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.
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
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
This recipe bears little similarity to the notorious Hand Grenade served by the three Tropical Isle Bars and the Funky Pirate bar in New Orleans, USA.
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
BLEND all ingredients with a 6oz scoop of crushed ice.
In Germany this drink is called a ‘Turbojäger’, a ‘Flying Hirsch’ with flying referencing Red Bull’s marketing slogan Red Bull gives you wings
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
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
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
Cut passion fruit in half and scoop out flesh into shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
An infamous cocktail during the 1980s.
SHAKE first nine ingredients with ice and strain into glass filled with crushed ice. FLOAT overproof rum.
Adapted from a drink created in the early 1990s by Dale DeGroff at the Rainbow Room, New York City, USA.
Adapted from David Embury's 1948 bookThe Fine Art of Mixing Drinks.
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda.
STIR all ingredients with ice and strain into chilled glass.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
POUR all ingredients into ice-filled glass and lightly stir.
Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.
