New Cocktails

A bittersweet aperitivo. Don't forgo the garnish, as the hint of orange rounds this cocktail.

This cocktail screams for richness, hence my choice of old tom gin instead of the dry gin in the 1930 The Savoy Cocktail Book recipe.

Fortified and slightly sweetened red wine, served cobbler-style with crushed ice.

A fruity cocktail with a sting in its tail.

Some versions of this nutty vanilla altern'atini include Irish cream liqueur, but even a small measure of this detracts from the headline pistachio...

As the name suggests, this is a blue-rinsed, orange-forward riff on a classic Negroni. If a six-ingredient Negroni seems over the top, try this...

Peated whisky lifts my Pear Drop cocktail from being a sweetie to being more a cocktail suited to an old salt. (I nearly named this Pear Drop in the...

Your choice of ingredients will dramatically affect this orchard fruity cocktail. For example, Speyside single malt and Chablis work extravagantly...

Slightly sweet, fruity nuttiness.

Tomato notes are subtle but distinctive, as is the effect of just a couple of drops of coriander bitters.

Pear and cognac liqueur adds a luxuriant touch to an otherwise classic Sidecar.

Gin for strength, vermouth for dryness and liqueur to sweeten - a balanced combination.

A Cherry Bourbon Sour enlivened with a splash of sparkling wine.

A delightfully expressive bittersweet aperitivo/digestivo that makes for a tasty alternative to a Negroni, especially when served over ice in an...

A Whiskey Sour with a touch of the Irish Craic.

Sake and pear with sour complexity.

Like the eponymous candy, this after-dinner/late-night cocktail has a full-on tangy pear flavour.

This brandy-based, pear-flavoured cocktail works well with pretty much any white wine, each bringing its personality to the cocktail.

Scotch, pear and apple combine wonderfully in this fruity and balanced cocktail. Pear juice in place of apple juice produces a richer and arguably...

A riff on the classic Negroni that turns the aperitivo into a digestivo or late-night sipper.

As the name suggests, all the coconut and pineapple flavour you'd expect from a Piña Colada, invigorated with fizz.

The Savoy Hotel opened on the 6th August 1889, but its famous American Bar didn't open until 1893, moving to its present location in the hotel in...

As the name suggests, this is a riff on a classic Bijou based on 'white' rather than 'red' vermouths.

A lightly spiced, banana-influenced Negroni that's edging to the sweet side of bittersweet.