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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
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
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
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 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
Adaptation of a classic by yours truly (Simon Difford) in December 2014.
Formula by yours truly (Simon Difford) in 2004.
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 all ingredients with ice and strain into ice-filled glass.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
BLEND ingredients with 12oz scoop of crushed ice. Pour into glass and serve with straws.
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
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
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with soda, stir and serve with straws.
POUR all ingredients into ice-filled glass and STIR.
POUR ingredients into ice-filled glass and lightly stir.
Created in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-wining Trinidad Especial by Valentino Bolognese.
The classic proportions of this drink are 'one of sour, two of sweet, three of strong and four of weak,' referring to lime, sugar, rum and water respectively,
Created in 1938 by Walter Bergeron, the then head bartender at what is now the Carousel bar at the Monteleone Hotel, New Orleans, USA. Pronounced 'Voo-Ka-Ray',
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
Created in February 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
A popular and classic way of serving tequila in Mexico. Bandera is Spanish for flag and the Bandera de México is or course green, white and red, hence
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