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Sarah Anne Wollett within Cocktails & mixed drinks
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 also
A detailed history of the Sours family of cocktails is available on our Sours cocktails page.
A popular cocktail in Jamaica.
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 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.
Formula by yours truly (Simon Difford) in 2004.
The story behind the French Martini.
Commonly made in bars, cafés and even roadside stalls of Jalisco, Mexico. The simple Cantaritos clay pot is often used as a disposable take away container.
More information on the history and variations of the Bloody Mary can be found on our Bloody Mary cocktail page.
See our White Lady cocktail page for the history of this drink.
For the full history and other information please see our full entry of the Bloody Mary cocktail.
Adapted from a 2005 recipe by Sam Ross at Milk & Honey, New York City, USA. Sam's original recipe (below) calls for ¾ oz honey-ginger syrup in place of
The history and other recipes for the Negroni cocktail can be found on our Negroni cocktail page.
For information on the history and other variations of the Caipirinha, please see our Caipirinha cocktail page.
The Batida (meaning 'shake') is a traditional Brazilian drink.
For the full story behind the origins of the Collins and its many variations see our Collins page.
Created by Chris Ojeda at Soho House, West Hollywood, USA, this House Tonic is the best-selling cocktail across the Soho Houses around the world, and also
Unknown but the earliest published recipe is said to be in home economist, Mabel Stegner's 1952 book Electric Blender Recipes.
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
Created in the mid-80s by Dick Bradsell at Fred's Club, Soho, London, England. In 2001 and again in 2015, Dick wrote about how he came to create this
This 4:2:8 formula is a tad sourer than the classic sour proportions of 3:4:8: three-quarter part of the sour ingredient (lemon juice), one part of the
Thought to have been created in 1925 by Frank Meier at the Ritz Hotel in Paris and named after the Mimosa tropical flowering shrub, Acacia dealbata - perhaps
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