This riff on a classic Espresso Martini has great depth of flavour with cacao and currant notes.
Travelling is part of the history of the Bacardí family, part of the golden age of Cuban cocktails and it was my main motivation to start bartending.
A dry spirit-led sipper with faint floral and chocolate notes. Perhaps forgo the grated chocolate garnish in favour of a square of dark chocolate balanced
Dry and lightly bitter, this tequila-based sipper makes for a great aperitif cocktail.
Cognac freshened and flavoured with Mastiha, Fernet Branca and chocolate bitters.
A banana flavoured after-dinner sipper of cocktail with coconut water subtly flavouring and smoothing cognac.
This cocktail sits somewhere in the East River between a Manhattan and a Brooklyn with some Thames Estuary thrown in.
Adapted from a recipe created in 2020 by Jeroen Van Hecke at L'Apereau in Blankenberge, Belgium.
We do like a pun, especially a tasty pun. Sweet and sour cherry fortified with gin notes and subtle freshening crème de menthe and delicate chocolate.
The chocolate in this riff on a classic Negroni seems to boost the orange notes in the Italian red bitter liqueur.
Easy drinking, neither sweet or sour, this cocktail with its subtle coffee notes suits breakfast, teatime or aperitivo but was originally created as a
Dark bitter chocolate and rich espresso with delicate spice.
Don't worry if you don't have any chocolate bitters, this drink has enough complexity without the extra bitterness.
Bourbon-laced and spirit-forward but mellowed by bittersweet amaro and herbal liqueur with a hint of Islay smokiness.
Rewarding, chocolaty and boozy with complex herbal and fruity notes.
Cognac and cask aged dry vermouth form the base of this refined cocktail with very subtle ginger, pink grapefruit and chocolate notes.
Tommy's Margarita meets a Daiquiri with spice, chocolate and coffee. Tasty!
A riff on the Rabo-de-Galo with bittersweet aperitivo in place of sweet vermouth.
Reminiscent of a cognac-based Negroni with a hint of cinnamon spice.
We've added a splash of water to 'open' up this subtly coffee and cacao riff on a classic Daiquiri.
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