1,580 results found
To quote a long time Californian and frequent visitor to America's Southwest, this recipe is a classic Margarita but with a few tweaks. Usually a silver/blanco
A float of Kirsch eau-de-vie adds wonderfully fruity aromatics to an otherwise classic Natural Daiquiri.
Citrusy fresh and herbaceous, particularly caraway from the Kummel, with tequila providing the backbone.
A 2:1 Dry Martini that's like no gin or vodka comparison – it's arguably better.
Tony C's original recipe calls for 50ml London dry gin, 10ml marsala dolce (sweet marsala), 5ml dry vermouth and 3 dashes 69 Colebrooke Row made almond
The Sabot is a White Lady topped with a splash of fizz. Once you've experienced the firepower of a Sabot you'll never want to settle for a mere White Lady
Subtly boozy, honeyed and herbal.
Traditionally made with equal parts gin, Green Chartreuse, maraschino liqueur, and lime juice but, like like many others, (when using a 40%-43% alc./vol.
Rum, lemon, bitter liqueur and basil combine brilliantly with champagne adding biscuity complexity, crispness and enlivening effervescence.
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
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.
A smokin' Margarita. Depending on your palate, you may want to vary the amount of agave syrup – from 2.5ml or even no agave syrup for dry palates to
Like the Pippin No. 1, don't let modern bartending convention misguide you into stirring this delightful bittersweet aperitivo, please shake it to wake
Looks like a Bloody Mary, and tastes a lot like a Bloody Mary, but features gin's aromatic botanicals.
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
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
One sip is never enough of a really good thing – see our Three Gulps Martini.
Rye whiskey and cognac combine harmoniously in this delicious julep.
Made with raspberry jam, this is fruity, well-balanced and easy-drinking.
Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. For an even better Daiquiri: In place of sugar syrup,
Strike a balance between spirituous strength, citrus acidity, herbal complexity, bitterness from the aromatised wine and rich chocolate, and this cocktail
Citrus sourness mellowed by a touch of sugar and invigorated by a blast of toasty bourbon whiskey. Many assert a classic Golden Ratio for all sours, from
Basically a Spritzer with a generous splash of Italian red bitter liqueur - dry and very refreshing. The perfect aperitivo.
Traditionally a Daiquiri should always be based on light rum but if I should feel like breaking with tradition and using aged rum, I find Embury's 8:2:1
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