New Cocktails

Hazelnut and nutty oloroso sherry shine in this low-alcohol flip.

Brandy-laced, with bourbon adding headline toasty notes to this macadamia-flavoured sour.

An indulgent, vanilla, macadamia and white chocolate flip that's just nudging being sweet.

A lighter style of Mai Tai, allowing buttery macadamia nut flavours to shine alongside the rum.

A delicate hint of banana adds tropical notes to this buttery macadamia Daiquiri.

Honeyed prosecco with attractive, balancing, underlying bitter notes.

This after-dinner classic is rich, creamy and subtly chocolaty.

Sweet apricot dried and balanced by vermouth and bitters. Surprisingly complex and pleasant.

A Scotch whisky Sidecar. I've trimmed back the citrus from the classic proportions to allow the whisky to shine.

Not far removed from a Sidecar.

Caramelised bittersweetness with toasty, honey and bitter almond.

Delicious! Delicate pineapple and maraschino fruitiness, laced with rye whiskey and invigorated with fizz.

Less well-known but more interesting than the similarly styled modern Champagne Cocktail.

A warming medium-dry Vodka Martini with enlivening ginger spice for a cold evening.

Delicately bittersweet honey with subtle tequila notes and citrus freshness.

Rum and coconut with a squeeze of lime are a classic combination for good reason. Even better with a characterful aged rum.

A Saketini is usually made with sake and vodka (sometimes gin) in proportions ranging from equal parts through to five parts spirit to one part sake...

Dry gin and sake with a cognac orange liqueur, adding luscious richness to this Dry Martini riff.

Salmon-coloured, light and fragrant with plum wine and sake to the fore.

This recipe combines elements from the world's most respected writers of vintage recipes – the base formula comes from Harry Craddock's 1930 The...

Rich and slightly sweet, laced with spice liqueur - an excellent dram to enjoy alongside the ritualistic serving of haggis.

Scotch and vermouth with added depth of flavour courtesy of absinthe and orange bitters.

As Embury says, there's some sense in using a Scotch-based liqueur, and although this version of the Bobby Burns is rarely seen, it's worthy of a...

A herbal-spice liqueur and maraschino-enhanced Scotch Manhattan, freshened with a splash of orange juice.