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77 results found
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.
A beautifully balanced and complex riff on the White Negroni.
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
Spirituous and herbal. A great alternative to an Old-Fashioned as a late-night sipper.
My favourite way to enjoy Chartreuse. Especially good when made with V.E.P Chartreuse.
Salmon pink in colour. Mezcal adds earthy smoky complexity to this bittersweet, citrusy fresh, aperitivo cocktail. Getting naked can certainly help you
Tequila shines in this delightfully honeyed and herbal cocktail.
Fruity, aromatic and complex, this is one of our favourite sloe gin cocktails. Photographed in a gorgeously delicate Nick & Nora glass from Artesian Bar,
Medium-dry, herbal, fruity, refreshing and delightfully different. Best served as an aperitivo.
A bitter, fizzy, long refreshing drink, which you'll love if you like Campari.
Balanced tangy citrus, fresh basil and gin botanical complexity.
It is not uncommon to see this drink stipulated with equal parts gin, Chartreuse and sweet vermouth, as called for in Harry Johnson's Bartender's Manual.
A fairly dry, complex cocktail. Generous sweet vermouth and orange juice make the Bronx less bitter and fruitier than many of its era, but still challenging
Almost creamy with vanilla, bittersweet rootiness and cognac.
Reminiscent of a cognac-based Negroni served straight-up.
Genepi adds a touch of herbal sweetness to what is quite literally a Celery Gin Sour.
A riff on the White Negroni with the cognac replacing half of the gin. Fittingly 'Charente' references the Cognac area of France.
A swizzle for people like me - Chartreuse lovers. Best enjoyed on a hot summer's evening.
Tequila, kummel and cacao – a trio of powerful flavours diluted and made into a delicate cocktail by birch water.
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