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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 also
A detailed history of the Sours family of cocktails is available on our Sours cocktails page.
The story behind the French Martini.
See our White Lady cocktail page for the history of this drink.
Formula by yours truly (Simon Difford) in 2004.
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
The history and other recipes for the Negroni cocktail can be found on our Negroni cocktail page.
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',
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
Adapted from a 2005 recipe by Sam Ross at Milk & Honey, New York City, USA. Sam's original recipe (below) calls for ¾ oz honey-ginger syrup in place of
One of the best-known cocktails from the 1980s.
For the full story behind the origins of the Collins and its many variations see our Collins page.
A popular cocktail in Jamaica.
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
A stripy shooter with almond, whiskey, cream and cognac.
Created in the mid-80s by Dick Bradsell at Fred's Club, Soho, London, England. In 2001 and again in 2015, Dick wrote about how he came to create this
The gin-based equivalent to the rum-based Cuba Libre. This drink is popular in Spain where gin is the dominant spirit.
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
For the perfect salt rim, liquidise sea salt to make it finer, then run a lime wedge around the outside edge of the glass before dipping the rim in salt.
Long, fresh and fruity.
Commonly made in bars, cafés and even roadside stalls of Jalisco, Mexico. The simple Cantaritos clay pot is often used as a disposable take away container.
Thought to have been created in 1925 by Frank Meier at the Ritz Hotel in Paris and named after the Mimosa tropical flowering shrub, Acacia dealbata - perhaps
Something of a Spanish phenomenon, where the G&T (which in England has been traditionally served in a tall slim Collins glass) tends to be served in a
Adapted from 1930 The Savoy Cocktail Book where Harry Craddock says of this drink, Four of these taken in swift succession will unrevive the corpse again.
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