451 results found
A perfect Manhattan with bittersweet liqueur rather than aromatic bitters and a balancing dash of sweet maraschino liqueur. If you can't obtain Picon
Fruity, light, well-balanced and easy-drinking.
When made with Bacardi Carta Blanca (as it originally was) this delicate and so very slightly sweet cocktail has complex notes of blue cheese with faintly
I have chosen a 5:1 ratio as our 'preferred' Dry Martini specification in deference to David Embury who writes of this drink in his The Fine Art of Mixing
Bone dry - a superbly cleansing Martini. Through experimentation we have found that 15:1 Martinis are better shaken rather than stirred. Conversely 3:1
An aromatic, dry blend. Modern bartending convention would suggest that this drink should be stirred. However, it's much better shaken. Go easy with the
Tony C's original recipe calls for 50ml London dry gin, 10ml marsala dolce (sweet marsala), 5ml dry vermouth and 3 dashes 69 Colebrooke Row made almond
Medium dry, rounded and superbly complex. Your choice of genever will make or break this fabulous cocktail - choose with care. I prefer a combination of
Subtly boozy, honeyed and herbal.
Substituting vermouths (go high-end) dramatically alters the character of this light and easy aperitivo.
A spirituous aperitivo-style cocktail, or an after-dinner sipper, which can be made with numerous different sweet vermouths or indeed a vermouth amaro
This Bamboo recipe achieves a 'perfect' balance between the dry mineral notes of fino sherry in contrast to both rich bianco and dry vermouths. Classically,
Dry, delicate. Aromatic and complex.
I do like a shaken Dry Martini! Sorry, I should say Bradford. For some a shaken martini is blasphemous but the aeration generated by the more vigorous
Icewine has fabulously rich concentrated flavours due to being made using grapes frozen on the vine in Canada's harsh and early winters. Thanks to icewine,
If you are going to shake, rather than stir, a Martini (yes, it then becomes a Bradford) then this 10:1 ratio works rather well as there's something about
A Dry Martini named after Franklin Roosevelt and garnished with two olives.
Readers of Embury will know he had a bone dry palate and Martinis made to his specification are just that, and with the correct dilution, fabulous.
Rum and vermouth combine harmoniously in this delicate and subtly citrus fresh cocktail.
The Ford Cocktail is a Martini-style cocktail sweetened by both the use of old tom gin and Bénédictine D.O.M. liqueur (not Bénédictine B&B) served
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