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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
POUR ingredients into ice-filled glass and lightly stir.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and 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.
Formula by yours truly (Simon Difford) in 2004.
A popular cocktail in Jamaica.
For the full story behind the origins of the Negroni and variations on this classic see our Negroni page.
POUR all ingredients into ice-filled glass and lightly stir.
SHAKE all ingredients with ice 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.
POUR all ingredients into ice-filled glass and stir.
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
This simplified version of Dick Bradsell’s Espresso Martini (or Vodka Espresso) is preferred to the original recipe by some due to its simple equal parts
For the full story behind the origins of the Collins and its many variations see our Collins page.
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
SHAKE all ingredients with ice and fine strain into ice-filled glass.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
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
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
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.
One of the best-known cocktails from the 1980s.
A version of what became a Tiki classic, sometimes credited to Trader Vic and/or Don the Beachcomber. In his Bartender's Guide (1972 revised edition) Vic
Created in February 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
Created in the mid-80s by Dick Bradsell at Fred's Club, Soho, London, England. In 2001 and again in 2015, Dick wrote about how he came to create this
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
Created August 2018 by Cameron Attfield at Dandelyan, London, England.
The story behind the French Martini.
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda, gently stir and serve with straws.
Created in 2006 by yours truly (Simon Difford), London, England.
1. Cut lime in half (from pole to pole) and slice on half into 3-4mm thick half-moon shaped segments and drop into the base of a robust rocks glass. 2.
The gin-based equivalent to the rum-based Cuba Libre. This drink is popular in Spain where gin is the dominant spirit.
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 popular long drink in its native Chile.
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
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
Bartenders apparently became so sick of making Mamie Taylors in the 1900s that they hiked up the price of the cocktail to discourage customers from ordering
An infamous cocktail during the 1980s.
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
POUR ingredients into ice-filled glass and stir.
SHAKE first nine ingredients with ice and strain into glass filled with crushed ice. FLOAT overproof rum.
The Bacardi Cocktail originated in Cuba in 1917 and quickly grew in popularity with the growth of the cocktail culture in the USA after Prohibition, so
BLEND all ingredients with a 6oz scoop of crushed ice.
Traditionally Italian vermouth was sweet while French vermouth was dry. Hence this drink is simply gin and dry vermouth.
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 2019 recipe by Mattia Lombardi, Amsterdam, this cocktail was inspired by the Negroni and the Brandy Alexander, and a mistake he made during
Created in 2017 by Florian Beuren, Jägermeister’s UK brand ambassador.
Created in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-wining Trinidad Especial by Valentino Bolognese.
The exact origins of this drink are unknown but it is certain that Vodka Collins' were being served in New York after the repeal of Prohibition in 1933.
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