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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 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
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 drink in Ted Saucier's 1951 book, Bottoms Up!.
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
Paloma is Spanish for 'dove' and this well-known cocktail in Mexico was created by the legendary Don Javier Delgado Corona, owner/bartender of La Capilla
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
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
Adapted from a recipe in Harry Craddock's 1930 Savoy Cocktail Book.
1. To flavour your vodka with a vanilla pod. Simply cut the vanilla pod lengthways to expose the flavoursome seeds inside and drop the scored vanilla pod
Very popular in its homeland, Australia.
SHAKE all ingredients with ice and fine strain into pre-prepared glass.
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.
Created in 2006 by Gregor de Gruyther at Ronnie Scott's, London, England. It is quite a light Crusta, hence the name.
A dodgy drink from the 1980s.
BLEND all ingredients with 12oz scoop of crushed ice. Serve heaped in the glass and with straws.
In 1934, Victor Jules Bergeron, or Trader Vic as he became known, opened his first restaurant in Oakland, San Francisco. He served Polynesian food with
SHAKE all ingredients with ice and fine strain into chilled glass.
POUR all ingredients into ice-filled glass and STIR.
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
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
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
SHAKE all ingredients with ice and strain into ice-filled 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
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