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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
Adapted from a drink in Ted Saucier's 1951 book, Bottoms Up!.
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 back into the same shaker to remove the ice. SHAKE again without ice (dry shake) and then strain into chilled
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
Adapted from a cocktail discovered in 2002 at the Merc Bar, New York City.
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
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
Cut passion fruit in half and scoop out flesh into shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
Formula by yours truly (Simon Difford) in 2004.
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
POUR ingredients into ice-filled glass in the following order and lightly stir.
SHAKE all ingredients with ice and fine strain into ice-filled glass.
Created in 1938 by Walter Bergeron, the then head bartender at what is now the Carousel bar at the Monteleone Hotel, New Orleans, USA. Pronounced 'Voo-Ka-Ray',
BLEND all ingredients with 12oz scoop of crushed ice. Serve heaped in the glass and with straws.
Thought to have originated in Britain in the late 1940s or early 1950s, reaching its peak of popularity in the 1970s.
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.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
Said to be the original name and recipe of the Ramos Gin Fizz, created in 1888 by Henry C. Ramos at the Imperial Cabinet Saloon on the corner of Gravier
SHAKE all ingredients with ice and fine strain into chilled glass.
Adapted from a drink created in July 2008 by Jörg Meyer at Bar Le Lion, Hamburg, Germany. Jörg originally blogged that his new creation was called a
Adapted from a cocktail created in 2017 by Mauricio Barbosa at TUJU, Sao Paulo, Brazil. Mauricio’s original recipe called for 50ml Calvados, 20ml Noilly
Recipe adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
One of the best-known drinks in Brazil, rabo-de-galo literally translates from Brazilian Portuguese as rooster tail or ‘cock tail’. In Brazil a cocktail
Very popular in its homeland, Australia.
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