Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. For an even better Daiquiri: In place of sugar syrup,
This is my go-to Dry Martini, although I arrive at the same 5:1 ratio with a generous 75ml (2½oz) gin to 15ml (½oz) dry vermouth. I chose a 5:1 ratio
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.
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
Medium dry, rounded and superbly complex. Your choice of genever will make or break this fabulous cocktail - choose with care. I prefer a combination of
Glowing red, the Negroni manages to be both sophisticated and simple at the same time and is definitely for a grown-up palate - for many it's simply too
Subtly boozy, honeyed and herbal.
This long refreshing fruity cocktail mimics the characteristics of a Pimm's Cup but with the punch and fullness flavour, reminiscent of distant decades
An aromatic, dry blend. Modern bartending convention would suggest that this drink should be stirred. However, it's much better shaken. Go easy with the
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
Bone dry - a superbly cleansing Martini. Through experimentation we have found that 15:1 Martinis are better shaken rather than stirred. Conversely 3:1
A Whisky Sour with honey richness, subtle smoke and enlivening ginger spice.
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 spirituous aperitivo-style cocktail, or an after-dinner sipper, which can be made with numerous different sweet vermouths or indeed a vermouth amaro
Lightly or well-aged rum invigorated with dry champagne, freshened by a touch of lime and balanced by honeyed richness. Described by some as being a rum-based
I do like a shaken Dry Martini! Sorry, I should say Bradford. For some a shaken martini is blasphemous but the aeration generated by the more vigorous
The success or failure of this tangy drink is partly reliant on the quality of marmalade used. For ease of use, choose fine cut or even no peel/shredless
If you are European or in North America you're probably used to this drink being served with crushed ice, but until you have tried it with small cubes
The equal parts Blood and Sand (scotch, cherry brandy, sweet vermouth, and orange juice) formula from the 1930 The Savoy Cocktail Book is the accepted
Your choice of honey and indeed rum will greatly affect the flavour, and indeed the success of the finished cocktail. More flavoursome honey demands a
A hint of agave syrup sweetness and dilution from the stirred ice knocks back the spirit's fire while opening and releasing agave flavours. (If you don't
The bitters play a crucial role in the balance of this after-dinner brandy and pineapple cocktail.
Rum and vermouth combine harmoniously in this delicate and subtly citrus fresh cocktail.
Likened to a Vodka & Red Bull for the discerning, the caffeine-loaded Espresso Martini consists of generous shots of vodka and espresso with coffee liqueur.
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