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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
Adapted from David Embury's 1948 The Fine Art of Mixing Drinks. Pronounced 'Ah-bah-Kah-shee Rich-kah-So', the Portuguese name of this Brazilian drink literally
A detailed history of the Sours family of cocktails is available on our Sours cocktails page.
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
See our White Lady cocktail page for the history of this drink.
For information on the history and other variations of the Caipirinha, please see our Caipirinha cocktail page.
Formula by yours truly (Simon Difford) in 2004.
Our Spritz page contains information on the history of, and other recipes for, the Spritz family of cocktails.
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
One of the best-known cocktails from the 1980s.
More information on the history and variations of the Bloody Mary can be found on our Bloody Mary cocktail page.
A popular cocktail in Jamaica.
SHAKE all ingredients with ice and fine strain into ice-filled glass.
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 history and other recipes for the Negroni cocktail can be found on our Negroni cocktail page.
The Bacardi Cocktail originated in Cuba in 1917 and quickly grew in popularity with the growth of the cocktail culture in the USA after Prohibition, so
For the full story behind the origins of the Collins and its many variations see our Collins page.
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
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
This recipe bears little similarity to the notorious Hand Grenade served by the three Tropical Isle Bars and the Funky Pirate bar in New Orleans, USA.
Combine first three ingredients, POUR into cream whipping siphon and CHARGE with nitrous oxide. Shake and place siphon in a refrigerator for one hour prior
This infamous drink reached the height of its popularity in the early 1980s. Of the many stories surrounding its origin, perhaps the most credible attributes
Created and originally served at New York's old Waldorf-Astoria prior to 1920. This recipe is adapted from Albert Stevens Crockett's 1935 The Old Waldorf-Astoria
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