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
Created and originally served at New York's old Waldorf-Astoria prior to 1920. This recipe is adapted from Albert Stevens Crocketts 1935 'The Old Waldorf-Astoria
POUR all ingredients into ice-filled glass and STIR.
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
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 recipe by Wayne Collins, London, England
SHAKE first nine ingredients with ice and strain into glass filled with crushed ice. FLOAT overproof rum.
Created in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-wining Trinidad Especial by Valentino Bolognese.
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
BLEND all ingredients with a 6oz scoop of crushed ice.
SHAKE all ingredients with ice and strain into ice-filled glass.
POUR ingredients into ice-filled glass and lightly stir.
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
SHAKE all ingredients with ice and fine strain into chilled glass.
A dodgy drink from the 1980s.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
POUR absinthe into ice-filled glass, TOP with water and leave to stand. Separately THROW other ingredients with ice. DISCARD contents of glass (absinthe,
A popular cocktail in Jamaica.
This infamous drink reached the height of its popularity in the early 1980s. Of the many stories surrounding its origin, perhaps the most credible attributes
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.
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
POUR all ingredients into ice-filled glass and stir.
An infamous cocktail during the 1980s.
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda, gently stir and serve with straws.
This variation on the Dry Martini was created by the mind of author Ian Fleming, the result of various influences, and made famous by his including it
For the full history and other information please see our full entry of the Bloody Mary cocktail.
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 all ingredients into ice-filled glass and lightly stir.
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
BLEND ingredients with 12oz scoop of crushed ice. Pour into glass and serve with straws.
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',
Very popular in its homeland, Australia.
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
STIR all ingredients with ice and strain into ice-filled glass.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
Some attribute the creation of this drink to Roosevelt: the 32nd president was a keen home bartender, although his cocktails were reportedly 'horrendous'
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda.
Created by Constantino (Constante) Ribalaigua Vert, the legendary head bartender of La Floridita, Havana, Cuba for Ernest Hemingway, after the great man
Created by Alex Kammerling at Detroit, London, England. Originally stirred in a tea pot and served in tea cups.
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.
Created in 2010 by Jamie Stephenson, Manchester, England.
This is the traditional method of serving absinthe. It was common until shortly before the First World War, when the drink was banned in most countries.
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
Created in London sometime during the 1990s when every cocktail served in a V-shaped glass was called a Martini.
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
Basically a coconut flavoured Daiquiri, this recipe dating from 1922 represents the first written reference to a Piña Colada and is what we now refer
The gin-based equivalent to the rum-based Cuba Libre. This drink is popular in Spain where gin is the dominant spirit.
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
Probably created by Don the Beachcomber in Los Angeles, USA.
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
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