If you like Sidecars then you'll love the Frank Sullivan. Just on the tart side with a touch of quinine bitterness which makes sipping through a sugar-crusted
Dry and citrusy with underlying piney gin and herbal complexity.
Hit the perfect proportions and you will strike a wondrous balance of flavoursome rum, gin botanicals, limey sourness and fruity sweetness.
Mouth-puckeringly dry, this is a great aperitivo with quinine, fino sherry, gin botanicals and citrus all singing harmoniously.
Dry, with bittersweet undertones, and aromatic. I've tried this recipe with modern-day Caperitif but prefer the above blend of two apéritif wines in its
A bittersweet, herbal old-school drink that's in line for rediscovery.
Apricot liqueur dominates this cocktail but dry vermouth, dry gin, lemon juice, and dilution save it from excessive sweetness.
Sure to warm and fairly good.
Rich and slightly sweet, laced with spice liqueur - an excellent dram to enjoy alongside the ritualistic serving of haggis.
Rich apricot and apple with a backbone of botanical gin. Balanced rather than dry or sweet. This drink looks better when stirred but the Harry Craddock's
Gin-laced and Martini-like with subtle mint and orange.
A 2:1 Wet Martini tamed by a dash of pomegranate/grenadine syrup.
Medium-dry, spiritous aromatised apple with delicate grape/berry fruit and faint orange.
The simplest, one of the best and dryest renditions of the Bamboo cocktail. It may be simple but the combination of vermouth and fino makes for a fabulously
A great grassy, minty digestif with a good balance between acidity and sweetness.
Grapefruit citrus bitterness balances rich floral maraschino liqueur in this delicately balanced gin-based cocktail.
Somewhat reminiscent of a frozen gimlet – the combination of gin and lime shines in this freshening swizzle.
Herbal and aromatic, this benefits from the dilution that comes with a good long stir.
Stir or shake (as originally stipulated in The Savoy Cocktail Book) this cocktail is still boozy. However, it's also wonderfully aromatic with all three
A 'Sweet' Martini [it's dry and aromatic] aromatised with orange flower water, absinthe and angostura bitters.
My recipe remains pretty faithful to Craddock's classic 1930s proportions, but in line with modern bartending conventions, I now disregard Craddock's instructions
A delicious dessert-style drink.
Made with equal parts gin, rosso vermouth and dry vermouth the result is almost sherry-like and suits the aperitivo moment. However, if you want that spirituous
Originally shaken but perhaps better stirred. Simple but no less tasty for it.
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