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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 created in the early 1990s by Dale DeGroff at the Rainbow Room, New York City, USA.
Deliciously silky, the Snowball cocktail was huge in the 1970s and is now enjoying a well deserved renaissance. This champagne enhanced recipe is by yours
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
Thought to have originated in Britain in the late 1940s or early 1950s, reaching its peak of popularity in the 1970s.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
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
Created and originally served at New York's old Waldorf-Astoria prior to 1920. This recipe is adapted from Albert Stevens Crocketts 1935 'The Old Waldorf-Astoria
Pronounced 'spal-yacht-oh' which in Italian means 'mistake', this drink was created in the late 1980s by Mirko Stocchetti at his Bar Basso in Milan when
This adaptation of a classic cocktail recipe is to a Tony Conigliaro 2017 formulation.
POUR ingredients into ice-filled glass in the following order and lightly stir.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
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
Named after B-52 bombers in Vietnam.
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
Version of a vintage classic by Simon Difford at the Cabinet Room, London, England.
POUR ingredients into ice-filled glass and lightly stir.
A well-established vintage cocktail.
Adapted from a drink in Ted Saucier's 1951 book, Bottoms Up!.
A classic cocktail first published in the 1937 Cafe Royal Cocktail book.
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.
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
A dodgy drink from the 1980s.
SHAKE all ingredients with ice and fine strain into ice-filled glass.
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