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
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 Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
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
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
POUR ingredients into ice-filled glass in the following order and lightly stir.
British BACARDÍ Legacy 2014 winning cocktail created by Tom Walker at The American Bar, The Savoy, London, England. Tom went on to win the 2014 BACARDÍ
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 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
SHAKE all ingredients with ice and strain into ice-filled glass.
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
Adaptation of a classic by yours truly (Simon Difford) in December 2014.
A popular cocktail in Jamaica.
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 fine strain into chilled glass.
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
A dodgy drink from the 1980s.
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 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 the early 1990s by Julio Bermejo and named after his family's Mexican restaurant and bar in San Francisco, the self-proclaimed “premier tequila
Recipe adapted from A.S. Crockett's 1935 The Old Waldorf-Astoria Bar Book which originally calls for orange gin rather than using an orange liqueur. Crockett
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
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.
Adapted from a drink created by Dawid Steenkamp at Jamie Oliver's Barbecoa, London, England and inspired by the Negroni and Salvatore's 'Breakfast Martini'.
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 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
STIR all ingredients with ice and strain into chilled glass.
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
This spectacular serve was created by Jerry Thomas, author of the first bartending book and travelling performance bartender. Thomas was a master of showmanship;
Created in 2011 by yours truly (Simon Difford) at the Cabinet Room, London, England.
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
Created in June 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
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
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'
POUR all ingredients into ice-filled glass and STIR.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda, gently stir and serve with straws.
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
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.
Created by Chris Amirault at Otium, Los Angeles.
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
Recipe adapted from Harry Johnson's Bartenders' Manual first published in 1882. The drink was not created at the Tuxedo Club as is often suspected as this
Today, the term Red Snapper means a Bloody Mary made with gin instead of vodka. But the first known recipes, from the 1940s, describe a 50-50 blend of
Created in 2000 by Ben Davidson in Sydney, Australia.
Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.
