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Flavour Profile
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Californian Margarita image

Californian Margarita

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

Santa Marta Daiquiri image

Santa Marta Daiquiri

A float of Kirsch eau-de-vie adds wonderfully fruity aromatics to an otherwise classic Natural Daiquiri.

The Dante image

The Dante

Citrusy fresh and herbaceous, particularly caraway from the Kummel, with tequila providing the backbone.

Tequila Martini image

Tequila Martini

A 2:1 Dry Martini that's like no gin or vodka comparison – it's arguably better.

Marsala Martini image

Marsala Martini

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

Sabot image

Sabot

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

Poet's Dream image

Poet's Dream

Subtly boozy, honeyed and herbal.

The Last Word cocktail image

The Last Word cocktail

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.

Curtain Call image

Curtain Call

Rum, lemon, bitter liqueur and basil combine brilliantly with champagne adding biscuity complexity, crispness and enlivening effervescence.

Iron Negroni image

Iron Negroni

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

Mezcal Dante image

Mezcal Dante

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.

Mezcal Margarita image

Mezcal Margarita

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

Pippin No. 2 image

Pippin No. 2

Like the Pippin No. 1, don't let modern bartending convention misguide you into stirring this delightful bittersweet aperitivo, please shake it to wake

Red Snapper image

Red Snapper

Looks like a Bloody Mary, and tastes a lot like a Bloody Mary, but features gin's aromatic botanicals.

Daiquiri No.1 (6:2:1 recipe) image

Daiquiri No.1 (6:2:1 recipe)

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

Margarita on-the-rocks (Difford's recipe) image

Margarita on-the-rocks (Difford's recipe)

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 Martini image

One Sip Martini

One sip is never enough of a really good thing – see our Three Gulps Martini.

Prescription Julep image

Prescription Julep

Rye whiskey and cognac combine harmoniously in this delicious julep.

Clover Club (House-Made) image

Clover Club (House-Made)

Made with raspberry jam, this is fruity, well-balanced and easy-drinking.

Daiquiri (Difford's recipe) image

Daiquiri (Difford's recipe)

Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. For an even better Daiquiri: In place of sugar syrup,

Twentieth Century image

Twentieth Century

Strike a balance between spirituous strength, citrus acidity, herbal complexity, bitterness from the aromatised wine and rich chocolate, and this cocktail

Whiskey Sour (Difford's recipe) image

Whiskey Sour (Difford's recipe)

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

Spritz Al Bitter (Spritz Veneziano) image

Spritz Al Bitter (Spritz Veneziano)

Basically a Spritzer with a generous splash of Italian red bitter liqueur - dry and very refreshing. The perfect aperitivo.

Daiquiri No.1 Natural (Embury's 8:2:1 formula) image

Daiquiri No.1 Natural (Embury's 8:2:1 formula)

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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