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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
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
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 dodgy drink from the 1980s.
Adaptation of a classic by yours truly (Simon Difford) in December 2014.
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
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
SHAKE all ingredients with ice and strain into ice-filled glass.
Created in the mid-80s by Dick Bradsell at Fred's Club, Soho, London, England. In 2001 Dick wrote the following for us about his creation: “The best
Ice glass and set to one side. Separately, in another glass stir other ingredients with ice. Discard ice in the now chilled set aside glass and rinse with
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
POUR all ingredients into ice-filled glass and lightly stir.
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
A generous measure of vermouth to two of gin, hence the name 'Wet' Martini.
Adapted from a drink created by Sam Ross at Attaboy, New York City, USA. Sam’s original recipe calls for equal parts (¾oz each) lemon juice and 1:1
BLEND all ingredients with a 6oz scoop of crushed ice.
POUR ingredients into ice-filled glass and lightly stir.
So named as this cocktail's flavour resembles the soft drink of the same name. The Cheeky Vimto emerged in Britain in the early-Noughties but became famous
Created by Robb Collins when he was Group Head Bartender at London Cocktail Club, London, England. Developed for Cocktails in The City summer 2017.
Formula by yours truly (Simon Difford) in 2004.
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.
POUR all ingredients into ice-filled glass and STIR.
Created 2007 by Philip Ward at Death & Co., New York City, USA and now one of many tequila and mezcal-based drinks at Phil's own bar Mayahuel, also in
Created in February 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
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