968 results found
This is my go-to Dry Martini, although I arrive at the same 5:1 ratio with a generous 75ml (2½oz) gin to 15ml (½oz) dry vermouth. I chose a 5:1 ratio
Traditionally made with equal parts gin, Green Chartreuse, maraschino liqueur, and lime juice but, like like many others, (when using a 40%-43% alc./vol.
Glowing red, the Negroni manages to be both sophisticated and simple at the same time and is definitely for a grown-up palate - for many it's simply too
Subtly boozy, honeyed and herbal.
Looks like a Bloody Mary, and tastes a lot like a Bloody Mary, but features gin's aromatic botanicals.
This long refreshing fruity cocktail mimics the characteristics of a Pimm's Cup but with the punch and fullness flavour, reminiscent of distant decades
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
Bone dry - a superbly cleansing Martini. Through experimentation we have found that 15:1 Martinis are better shaken rather than stirred. Conversely 3:1
Made with raspberry jam, this is fruity, well-balanced and easy-drinking.
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
Think gin-based Mojito – refreshing and easy drinking.
Black in colour and with a flavour that's recognisably part of the Negroni family but with a flat Coke-like smoothness that makes a classic Negroni taste
The Sabot is a White Lady topped with a splash of champagne. Once you've experienced the firepower of a Sabot you'll never want to settle for a mere White
Like the Pippin No. 1, don't let modern bartending convention misguide you into stirring this delightful bittersweet aperitivo, please shake it to wake
Cream and a touch of rich chocolate smooth scotch whisky and gin without smothering them. This may be a creamy drink but it remains 'serious' and far from
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
The success or failure of this tangy drink is partly reliant on the quality of marmalade used. For ease of use, choose fine cut or even no peel/shredless
A Dry Martini named after Franklin Roosevelt and garnished with two olives.
Fresh, clean, sophisticated – dangerously quaffable. The use of powdered sugar instead of sugar syrup adds an attractive sherbet note to this cocktail.
The Gimlet is classically equal parts gin and lime cordial stirred in the glass it is to be served in, with added ice being optional (but actually optimal).
One of the simplest and best mixed drinks ever devised, hence its lasting popularity. To serve as a Highball use a smaller 10oz (295ml) Highball glass
Dilution makes or breaks this subtle, gin-laced Daiquiri-variation.
Dry and citrusy with underlying piney gin and herbal complexity.
Dry and gin laced with subtle notes of chocolate, dry vermouth and lemon.
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