This gin-laced creamy Alexander has sadly slipped from popularity, partly knocked by its successors, particularly the Brandy Alexander.
As the name suggests, this drink is dominated by amaretto, with lemon juice providing the sour balancing element and a slug of bourbon giving backbone.
A bitter, fizzy, long refreshing drink, which you'll love if you like Campari.
Slightly sweet, herbal, refreshing and quaffable. The good folk at Aperol recommend equal parts prosecco and Aperol topped with a splash of soda. However,
Almond and lemon flavoured gin. Subtle, citrusy and (despite generous orgeat) dry.
Citrus, floral gin with a slightly sour finish. The recipe above has been my preferred recipe for some years. However, in early 2020, I decided that the
Even vegetarians like bacon and everybody likes Old Fashioneds.
Best described as A vodka daiquiri with a hint of herbal peppermint courtesy of Galliano.
Classic proportions to this drink are most often quoted as being: 1 rum, 1 cognac, 1 triple sec and 1/4 lemon juice but three shots of 40% alcohol and
The equal parts (scotch, cherry brandy, sweet vermouth and orange juice) formula from the 1930 The Savoy Cocktail Book is the accepted classic Blood &
The classic brunch cocktail.
The showy way to make a simple hot whisky punch.
Rich and slightly sweet, laced with spice liqueur - a good dram to enjoy alongside the ritualistic serving of haggis.
Basically a Negroni with bourbon replacing gin. A combo which Negroni lovers should try.
More approachable than a stirred Dry Martini and downright soft compared to a Naked Martini.
One of the best and most popular drinks to come out of the 1980s.
This after-dinner classic is rich, creamy and subtly chocolaty.
This old classic zings with fresh lemon and is beautifully balanced by the cognac base.
The success or failure of this tangy drink is partly reliant on the quality of marmalade used. For ease of use, choose fine cut or even no peel/shredless
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
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