Adapted from a drink created in 2002 by Douglas Ankrah at The Townhouse bar in Knightsbridge, London. Douglas also founded London’s LAB bar which is
Adapted from a drink in Ted Saucier's 1951 book, Bottoms Up!.
SHAKE all ingredients with ice and strain back into the same shaker to remove the ice. SHAKE again without ice (dry shake) and then strain into chilled
Created in the mid-80s by Dick Bradsell at Fred's Club, Soho, London, England. In 2001 Dick wrote the following for us about his creation: “The best
Adapted from a drink discovered in 2003 at the Bellagio, Las Vegas, USA.
Adapted from a 2005 recipe by Sam Ross at Milk & Honey, New York City, USA. Sam’s original recipe calls for ¾ oz honey-ginger syrup in place of ginger
Formula by yours truly (Simon Difford) in 2004.
STIR first 3 ingredients with ice and strain into ice-filled glass. FLOAT sloe gin on surface so it bleeds into drink. Finish with Galliano FLOAT.
Adapted from a drink created at Absinthe, San Francisco, USA. Back in 1966, Brazil had much to be bitter about. The country’s team had done well in
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
One of the best-known drinks in Brazil, rabo-de-galo literally translates from Brazilian Portuguese as rooster tail or ‘cock tail’. In Brazil a cocktail
SHAKE all ingredients with ice and fine strain into ice-filled glass.
Created by the legendary Dick Bradsell in 1983, you can read the full story behind this popular cocktail, much of it in Dick's own words, on our Espresso
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
Adapted from a recipe from David Embury's classic book, 'The Fine Art of Mixing Drinks'.
A dodgy drink from the 1980s.
Adapted from a drink created in July 2008 by Jörg Meyer at Bar Le Lion, Hamburg, Germany. Jörg originally blogged that his new creation was called a
A cocktail commonly made in bars, cafés and even road side stalls of Jalisco, Mexico. The simple 'cantaritos' clay pot is often used as a disposable take
Lightly MUDDLE mint (just to bruise) in base of glass. Add rum, lime juice and sugar. Half fill glass with crushed ice and CHURN (stir) with bar spoon.
STIR ingredients with ice and fine strain into chilled glass.
Created in 1938 by Walter Bergeron, the then head bartender at what is now the Carousel bar at the Monteleone Hotel, New Orleans, USA. Pronounced 'Voo-Ka-Ray',
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
BLEND all ingredients with 12oz scoop of crushed ice. Serve heaped in the glass and with straws.
POUR all ingredients into ice-filled glass and STIR.
STIR all ingredients with ice and strain into chilled glass.
A mid-19th century classic.
Created in the early 1990s by Julio Bermejo and named after his family's Mexican restaurant and bar in San Francisco, the self-proclaimed “premier tequila
POUR all ingredients into ice-filled glass and stir.
A popular cocktail in Jamaica.
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda.
In 1934, Victor Jules Bergeron, or Trader Vic as he became known, opened his first restaurant in Oakland, San Francisco. He served Polynesian food with
Named after B-52 bombers in Vietnam.
Very popular in its homeland, Australia.
Adapted from 1930 The Savoy Cocktail Book where Harry Craddock says of this drink, Four of these taken in swift succession will unrevive the corpse again.
Created 2007 by Philip Ward at Death & Co., New York City, USA and now one of many tequila and mezcal-based drinks at Phil's own bar Mayahuel, also in
For over 300 years the British Navy issued a daily 'tot' of rum, sometimes with double issues before battle. In 1740, as an attempt to combat drunkenness,
SHAKE all ingredients with ice and fine strain into chilled glass.
This recipe follows the classic sour proportions (3:4:8) three quarter part of the sour ingredient (lemon juice) one part of the sweet ingredient (sugar
Adapted from a drink created in 2012 by Jeffrey Morgenthaler in Oregon, USA. Jeffrey’s original formula called for 3/4 shot cask-strength bourbon and
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
SHAKE first 8 ingredients with ice and strain back into shaker. DRY SHAKE without ice and strain into chilled glass (no ice in glass). TOP with soda from
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
This now world famous drink was created in 1996 by bartender, raconteur and long term President of the United Kingdom Bartender’s Guild, Salvatore Calabrese.
Created June 2005 by yours truly (Simon Difford), London, England.
Select a heat-treated heat-proof glass and warm by filling with very hot water and leave to stand. Separately prepare cream by lightly warming and whipping
Created by Constantino (Constante) Ribalaigua Vert, the legendary head bartender of La Floridita, Havana, Cuba for Ernest Hemingway, after the great man
BLEND ingredients with 12oz scoop of crushed ice. Pour into glass and serve with straws.
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