Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. For an even better Daiquiri: In place of sugar syrup,
This is how we prefer our margaritas to be served. Tangy citrus and tequila with a hint of balancing sweetness and a faint salty undertone. We also prefer
Medium dry, rounded and superbly complex. Your choice of genever will make or break this fabulous cocktail - choose with care. I prefer a combination of
This long refreshing fruity cocktail mimics the characteristics of a Pimm's Cup but with the punch and fullness flavour, reminiscent of distant decades
When made with Bacardi Carta Blanca (as it originally was) this delicate and so very slightly sweet cocktail has complex notes of blue cheese with faintly
An aromatic, dry blend. Modern bartending convention would suggest that this drink should be stirred. However, it's much better shaken. Go easy with the
As the name suggests this is an almond flavoured Old-Fashioned with medium dry madeira adding wine notes while three different whiskies also add to the
Perhaps Pimm's chose the number '2' for the Scotch whisky based version of their summer cup because it was the second best – Scotch is certainly one
There's a splash of cola in this fruit cup and the classic marriage of rum and cola sings out in this flavoursome summery, almost tropical, fruit cup.
Whisky works brilliantly in a fruit cup, arguably even better than gin. The spice and robustness of American rye whiskey adds a pleasing backbone to this
While some struggle to appreciate mezcal- its robust, slightly smoky character adds depth and complexity to this delicious summery cocktail.
Pisco (and Peruvian bitters) add a distinctive south American touch to this summery drink. Ripe grape notes emerge and add to the drink's citrussy fruitiness.
The crisp dry apple freshness that calvados brings to this fruity long drink makes it one of the best base spirits in a fruit cup.
This riff on the classic Garibaldi is a great brunch drink. Why take vitamin c and iron supplement with your breakfast when you can sip on a couple of
Black in colour and with a flavour that's recognisably part of the Negroni family but with a flat Coke-like smoothness that makes a classic Negroni taste
Cachaça (not slickly speaking a rum) adds distinctive grassy notes to this three 'rum' Daiquiri. Try swapping out the cachaça for rhum agricole and indeed
Some of the biggest flavours on the back bar are corralled, tamed and made to play together nicely to produce an assertive but very quaffable cocktail.
The equal parts Blood and Sand (scotch, cherry brandy, sweet vermouth, and orange juice) formula from the 1930 The Savoy Cocktail Book is the accepted
This Bamboo recipe achieves a 'perfect' balance between the dry mineral notes of fino sherry in contrast to both rich bianco and dry vermouths. Classically,
Icewine has fabulously rich concentrated flavours due to being made using grapes frozen on the vine in Canada's harsh and early winters. Thanks to icewine,
Rum and vermouth combine harmoniously in this delicate and subtly citrus fresh cocktail.
The Gimlet is classically equal parts gin and lime cordial stirred in the glass it is to be served in, with added ice being optional (but actually optimal).
A riff on the classic Last Word cocktail substituting Irish whiskey for gin. Named after Frank Fogarty, a vaudeville performer known as The Dublin Minstrel.
I love Daiquiris and this is basically a classic Daiquiri with a few bells and whistles: orange curaçao, lime juice, almond syrup, amaretto, falernum,
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