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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
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 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.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
Formula by yours truly (Simon Difford) in 2004.
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
A dodgy drink from the 1980s.
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.
POUR all ingredients into ice-filled glass and STIR.
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with soda, stir and serve with straws.
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
Recipe January 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
The story behind the French Martini.
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.
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
A popular cocktail in Jamaica.
Created in February 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
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.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
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.
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 all ingredients with ice and fine strain into chilled glass.
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
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
A popular long drink in its native Chile.
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 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',
An infamous cocktail during the 1980s.
Adapted from a drink created in 2000 by Audrey Saunders at Beacon, New York City, USA.
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
BLEND all ingredients with a 6oz scoop of crushed ice.
The precise origin of the G&T is lost in the mists of time. Gin (or at least a grain based juniper spirit) was drunk for medicinal reasons from the 1600s
Created in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-wining Trinidad Especial by Valentino Bolognese.
Like so many cocktails, the humble Mint Julep’s origins are the subject of heated debate. Today it is closely identified with America’s Deep South,
In Germany this drink is called a ‘Turbojäger’, a ‘Flying Hirsch’ with flying referencing Red Bull’s marketing slogan Red Bull gives you wings
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) 12th February 2015 at the Cabinet Room, London, England.
Thought to have originated in Britain in the late 1940s or early 1950s, reaching its peak of popularity in the 1970s.
Created after a visit to the Rajamäki distillery in Finland. At the start of the Second World War the plant was used to produce Molotov cocktails, inflammatory
Adapted from a drink created in the early 1990s by Dale DeGroff at the Rainbow Room, New York City, USA.
Thought to have been created in 1925 by Frank Meier at the Ritz Hotel in Paris and named after the Mimosa tropical flowering shrub, Acacia dealbata - perhaps
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda.
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