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Created in the summer of 2008 by Jörg Meyer at Le Lion • Bar de Paris, Hamburg, Germany and originally named Gin Pesto. Jörg blogged about his new
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
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
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
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.
POUR all ingredients into ice-filled glass and STIR.
Ice glass and set to one side. Separately, in another glass stir other ingredients with ice. Discard ice in the now chilled set aside glass and rinse with
Adaptation of a classic by yours truly (Simon Difford) in December 2014.
A dodgy drink from the 1980s.
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
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
BLEND ingredients with 12oz scoop of crushed ice. Pour into glass and serve with straws.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with soda, stir and serve with straws.
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
Created in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-wining Trinidad Especial by Valentino Bolognese.
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
POUR ingredients into ice-filled glass and lightly stir.
POUR all ingredients into ice-filled glass and lightly stir.
The classic proportions of this drink are 'one of sour, two of sweet, three of strong and four of weak,' referring to lime, sugar, rum and water respectively,
BLEND all ingredients with a 6oz scoop of crushed ice.
Created in February 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
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',
A popular and classic way of serving tequila in Mexico. Bandera is Spanish for flag and the Bandera de México is or course green, white and red, hence
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 by Emmanuel Audermatte at The Atlantic Bar and Grill, London, England, 1999.
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda, gently stir and serve with straws.
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.
An infamous cocktail during the 1980s.
Legend has it that this cocktail first appeared in the late 1940s in Iran where parched American oil engineers working in the desert supposedly added orange
Paloma is Spanish for 'dove' and this well-known cocktail in Mexico was created by the legendary Don Javier Delgado Corona, owner/bartender of La Capilla
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
A popular long drink in its native Chile.
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
This simplified version of Dick Bradsell’s Espresso Martini (or Vodka Espresso) is preferred to the original recipe by some due to its simple equal parts
Thought to have been created circa 1949 by Gustav Tops, a hotel bartender in Brussels. Set against the start of the Cold War, the drink is said to have
SHAKE all ingredients with ice and fine strain into chilled glass.
POUR ingredients into ice-filled mug/glass. TOP with crushed ice.
Literally meaning a shake of coconut, this is a traditional Brazilian drink.
Created by Constantino (Constante) Ribalaigua Vert, the legendary head bartender of La Floridita, Havana, Cuba for Ernest Hemingway, after the great man
SHAKE all ingredients with ice and fine strain into ice-filled glass. CHURN (stir) with bar spoon. Fill glass with more crushed ice and CHURN some more.
The precise origin of the G&T is lost in the mists of time. Gin (or at least a grain based juniper spirit) was drunk for medicinal reasons from the 1600s
Adapted from a drink created in the early 1990s by Dale DeGroff at the Rainbow Room, New York City, USA.
In Germany this drink is called a ‘Turbojäger’, a ‘Flying Hirsch’ with flying referencing Red Bull’s marketing slogan Red Bull gives you wings
This recipe bears little similarity to the notorious Hand Grenade served by the three Tropical Isle Bars and the Funky Pirate bar in New Orleans, USA.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
The creation of this Negroni-like drink is credited to the Excelsior Hotel in Rome or Harry's Bar in Venice sometime in the 1930s.
POUR grenadine and cassis into ice-filled glass. SHAKE other ingredients and carefully strain into glass to sit on red base layer (to create a sunrise
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