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 in Ted Saucier's 1951 book, Bottoms Up!.
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
SHAKE all ingredients with ice and fine strain into ice-filled glass.
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
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
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
Formula by yours truly (Simon Difford) in 2004.
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.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
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.
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 first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
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
POUR all ingredients into ice-filled glass and stir.
A dodgy drink from the 1980s.
BLEND all ingredients with 12oz scoop of crushed ice. Serve heaped in the glass and 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
SHAKE first eight ingredients with ice and strain into ice-filled glass. TOP with soda, lightly stir and serve with straws.
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.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
Today a Gibson is a Dry Martini served with two onions. Charles Dana Gibson produced hugely popular pen-and-ink drawings between the 1890s and 1930s. His
POUR all ingredients into ice-filled glass and STIR.
A popular cocktail in Jamaica.
Very popular in its homeland, Australia.
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda.
Adapted from a recipe in Stanley M. Jones' 1977 book Jones Complete Barguide.
SHAKE all ingredients with ice and fine strain into chilled glass.
Created in 1942 at a Hawaiian bar for the artist Theodore Anderson but popularized in the 1950s at Club 21 in New York City.
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 created in 2012 by Jeffrey Morgenthaler in Oregon, USA. Jeffrey’s original formula called for 3/4 shot cask-strength bourbon and
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 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
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
Originally topped with ginger ale and not champagne, this infamous libation is thought to have started out as a Hell's Angel drink - it needs no ice and
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
BLEND ingredients with 12oz scoop of crushed ice. Pour into glass and serve with straws.
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
Exactly where the Vodkatini fits in the vexed question of the origins of the Dry Martini are unknown but it is certain that 'Vodka Martinis' were being
POUR ingredients into ice-filled glass and lightly stir.
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.
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
SHAKE first 3 ingredients with ice & strain into ice-filled glass. TOP with soda, stir and serve with straws.
Select a heat-treated heat-proof glass and warm by filling with very hot water and leave to stand. Separately prepare cream by lightly warming and whipping
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
1. Cut lime in half (from pole to pole) and then slice one of the halves into eight 3-4mm thick half-moon shaped segments and drop into the base of a robust
First served in the 1860s in Gaspare Campari's bar in Milan, this was originally known as the 'Milano-Torino' as Campari came from Milano (Milan) and sweet
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