Cocktails & mixed drinks - search results
20th Century Cocktail
When, as originally, this cocktail is made with Rutte Celery Gin, then celery notes are very obvious in the final cocktail - perhaps more so than in the
A boozy brandy influenced wet, sweet Martini with a hint of orange. Only discerning drinkers need apply. Those after sweet, less challenging drinks should
To quote Karen Fick, you can't beat a glass of water. Hence we have foolishly scored this drink 5+/5.
Barney Barnato Cocktail
Dry, with bittersweet undertones, and aromatic. We've tried this recipe with modern-day Caperitif but prefer the above blend of two aperitif wines in its
A perfect Manhattan with bittersweet French amaro rather than aromatic bitters and a balancing dash of sweet maraschino liqueur.
To quote a long time Californian and frequent visitor to America's Southwest, this recipe is a classic Margarita but with a few tweaks. Usually a silver/blanco
The Carta Switchel is based on a 17th Century recipe known as a Switchel, that was first developed by the sugarcane field workers of the Caribbean and
Clover Club (House-Made)
Fruity, light, well-balanced and easy-drinking.
Curtain Call is dedicated to the guests. It expresses my gratitude and desire to give something back and put my guests in the spotlight. Often thought,
Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. Grind white caster sugar in a mortar and pestle to
Daiquiri No.1 (6:2:1 recipe)
This 6:2:1 (6 parts rum, 2 parts lime and 1 part sugar) Daiquiri recipe emerged after an afternoon's Daiquiri experimentation with five of the UK's most
Damn It Jimmy
Delicately flavoured and ever so very slightly sweet. Made with Bacardi Carta Blanca (as it originally was) this delicate cocktail has complex notes of
Difford's Fruit Cup No.1 (gin based & Pimm's Cup-like)
This long refreshing fruity cocktail mimics the characteristics of a Pimm's Cup but with the punch and fullness of flavour reminiscent of distant decades
Difford's Fruit Cup No.13 (Calvados based)
While apple slices are a poor choice of garnish in a fruit cup due to their propensity to turn brown (dehydrated slices are the answer), the crisp dry
Difford's Fruit Cup No.2 (Scotch based)
Perhaps Pimm's chose the number '2' for the Scotch whisky based version of their summer cup because it was the second best – Scotch is certainly one
Difford's Fruit Cup No.4 (Rum based)
There's a splash of cola in this fruit cup and the classic marriage of rum and cola sings out in this flavoursome summery, almost tropical, fruit cup.
Difford's Fruit Cup No.5 (Rye based)
Whisky works brilliantly in a fruit cup, arguably even better than gin. The spice and robustness of American rye whiskey adds a pleasing backbone to this
Difford's Fruit Cup No.8 (Mezcal based)
While some struggle to appreciate mezcal its robust, slightly smoky character adds depth and complexity to this delicious summery cocktail. (If they served
Difford's Fruit Cup No.9 (Pisco based)
Pisco (and Peruvian bitters) add a distinctive south American touch to this summery drink. Ripe grape notes emerge and add to the drink's citrussy fruitiness.
Dry Martini (15:1 ratio) Montgomery's
Bone dry - a superbly cleansing Martini. Through experimentation we have found that 15:1 Martinis are better shaken rather than stirred. Conversely 3:1