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.
A popular cocktail in Jamaica.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
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
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
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 and originally served at New York's old Waldorf-Astoria prior to 1920. This recipe is adapted from Albert Stevens Crocketts 1935 'The Old Waldorf-Astoria
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 first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
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
This is a version of the drink for which Limmer's Hotel in London was most famed: a Captain Gronow recalled it in his 1860s memoirs as one of the top,
One of two cocktails with which I (Simon Difford) won 'The Best Daiquiri in London Competition' in 2002. It is named after Jennings Cox, the American mining
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
Created by Constantino (Constante) Ribalaigua Vert, the legendary head bartender of La Floridita, Havana, Cuba for Ernest Hemingway, after the great man
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
Adapted from Craig Toone's (8:2:1) interpretation of a cocktail that was doing the rounds in Manchester in 2003, originally under the name 'Triple Rum
Created in 2010 by Chris (Hasselhoff) Hysted the Black Pearl, Melbourne, Australia.
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 30-January-2014 by Simon Difford at the Cabinet Room as a Valentine’s Day drink for an Editor at Elle Magazine.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
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 early 1990s by Julio Bermejo and named after his family's Mexican restaurant and bar in San Francisco, the self-proclaimed “premier tequila
SHAKE all ingredients with ice and fine strain into chilled glass.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. FLOAT Galliano.
Cut zest from your lime prior to squeezing for juice. SHAKE all ingredients with ice and fine strain into chilled glass.
This old classic was originally made to an 8:4:4 formula but we have borrowed this 8:2:1 formula from David A. Embury's 1948 'Fine Art of Mixing Drinks'
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 discovered at Salon 39, Copenhagen, Denmark.
Collaboratively created in summer 2017 by fifteen Montreal bartenders, with the “hope to not only inspire the people of our great city, but those of
A dodgy drink from the 1980s.
The original Cosmopolitan cocktail recipe as created in 1988 by Toby Cecchini at The Odeon in New York City. Toby's recipe used the then newly launched
SHAKE all ingredient with ice and fine strain into ice-filled glass.
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.
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 in 2005 by Wayne Collins for Maxxium UK.
POUR ingredients into ice-filled glass in the following order and lightly stir.
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
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
STIR all ingredients with ice and strain into chilled glass.
POUR all ingredients into ice-filled glass and STIR.
Created in 2010 by Kevin Armstrong at Milk & Honey, London. The name comes from the part of London where Kevin lived, E8, an area where muggings were commonplace.
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
Named after Franklin Delano Roosevelt (1882-1945), the 32nd President of the United States. Roosevelt is remembered for leading his country into World
Created in 2004 by Audrey Saunders, New York, USA.
Formula by yours truly (Simon Difford) in 2004.
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
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