1996

Designed to awaken the palate before a meal, this version of the Andalusian is bone-dry, with delicate bitter and herbal tequila-laced notes

Take a Moscow Mule and make with apple brandy in place of vodka and you've a Washington's Applejack Mule. Tasty – arguably tastier than a Moscow...

Zingy grapefruit sourness balances rich elderflower in this gin-laced cocktail, which you might consider enjoying with your breakfast. That's how they...

Dry and nutty, this cocktail was designed to accompany savoury dishes.

A boozy sipper of a cocktail that's medium dry with honeyed richness. Gin-based with zesty orange freshness and sweet vermouth adding deep herbal...

A single malt whisky-based Bobby Burns, and all the more "excellent" for it.

A beautifully balanced cocktail which harnesses sherry's nutty notes and cleansing acidity.

A heady mix of gin, vodka and the distinctive herbal flavour of Chartreuse.

Given the slug of aromatic bitters in the recipe, it's not surprising that this riff on a Negroni packs a whack of bitters. However, that whack is...