Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. Grind white caster sugar in a mortar and pestle to
This 6:2:1 (6 parts rum, 2 parts lime and 1 part sugar) Daiquiri recipe emerged after an afternoon's Daiquiri experimentation with five of the UK's most
Delicately flavoured and ever so very slightly sweet. Made with Bacardi Carta Blanca (as it originally was) this delicate cocktail has complex notes 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
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
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
A smokin' Margarita. Depending on your palate, you many want to vary the amount of agave syrup – from 2.5ml or even no agave syrup for dry palates to
Bitter and dry, but very tasty. This no namby-pamby drink is traditionally assembled and mixed directly in the glass. There is something about a Negroni
One sip is never enough of a really good thing – see our Three Gulps Martini.
Subtly boozy, honeyed and herbal.
A gin-based Mojito served over cracked ice meets the classic Southside. The result is refreshing and easy drinking.
Citrusy fresh and herbaceous, particularly caraway from the Kummel, with tequila providing the backbone.
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
Rich flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller the honey, perhaps the bigger the rum.
Lightly or well-aged rum invigorating with dry champagne, freshened by a touch of lime and balanced by honeyed richness. Described by some as being a
A beautifully balanced and complex riff on the White Negroni.
Tequila replaces gin in this riff on an Aviation cocktail – 'Arte de Volar' is Spanish for 'Art of Flying'. As with the original gin-based classic, notes
Dry, with bittersweet undertones, and aromatic. We've tried this recipe with modern-day Caperitif but prefer the above blend of two aperitif wines in its
Your choice of honey and indeed rum will greatly affect the flavour, and indeed the success of the finished cocktail. More flavoursome honey demands a
Fruity rum-laced cleansing citrus with delicate Christmassy spice.
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