Sorry, but your search has not returned any results. Please try again or take a look at some of our most popular cocktail recipes below.
Thought to have originated in Britain in the late 1940s or early 1950s, reaching its peak of popularity in the 1970s.
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
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
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
Formula by yours truly (Simon Difford) in 2004.
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
SHAKE all ingredients with ice and fine strain into chilled glass.
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
Like so many cocktails, the humble Mint Julep’s origins are the subject of heated debate. Today it is closely identified with America’s Deep South,
SHAKE all ingredients with ice 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 first 4 ingredients with ice. Add champagne and more to shaker, then throw twice before straining into julep tin filled with crushed ice. Serve with
Created in the mid-1990s by Paul Harrington at Townhouse, Emeryville, California, USA. The Jasmine was promoted by its inclusion in his 1998 book Cocktail.
SHAKE all ingredients with ice and fine strain into ice-filled glass.
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
Named after B-52 bombers in Vietnam.
Adapted from Arthur Tarling’s 1933 competition winning recipe by yours truly (Simon Difford) in August 2016. Please see our Red Lion encyclopedia page
SHAKE first seven ingredients with ice and strain into ice-filled glass. TOP with lemonade, lightly stir and serve with straws.
A dodgy drink from the 1980s.
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
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with soda, stir and serve with straws.
Adapted from 1930 The Savoy Cocktail Book where Harry Craddock says of this drink, Four of these taken in swift succession will unrevive the corpse again.
Created in 2016 by Joerg Meyer at Le Lion Bar de Paris, Hamburg, Germany.
POUR all ingredients into ice-filled glass and STIR.
Copyright odd firm of sin 2018. All rights reserved