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.
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 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
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled 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
Adapted from a recipe by Wayne Collins, London, England
A dodgy drink from the 1980s.
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
POUR all ingredients into ice-filled glass and lightly stir.
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
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 fine strain into ice-filled glass.
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
Adaptation of a classic by yours truly (Simon Difford) in December 2014.
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.
Ice glass and set to one side. Separately, in another glass stir other ingredients with ice. Discard ice in the now chilled set aside glass and rinse with
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.
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.
SHAKE first nine ingredients with ice and strain into glass filled with crushed ice. FLOAT overproof rum.
SHAKE all ingredients with ice and fine strain into chilled glass.
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',
Created in February 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
Thought to have originated in Britain in the late 1940s or early 1950s, reaching its peak of popularity in the 1970s.
An infamous cocktail during the 1980s.
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
Copyright odd firm of sin 2018. All rights reserved