gaz regan
Gary sadly died, aged 68, on 15th November 2019. Death is inevitable but comes earlier for some. Sadly, they seem to be the folk who are more talented,
Kinahans The Kasc Project Blended Whiskey
The Kasc Project explores previously untried methods of aging whiskey in hybrid casks, in the case of batch #1 a blend of grain and malted barley matured
La Cola Nostra
Adapted from a recipe created in 2018 by Don Lee, New York City, USA.
Saturn
A Tiki influenced frozen gin sour with passion fruit and almond.
Cuban Sarsaparilla
Adapted from a recipe created in 2019 by Andrew Augustine Lugiman, Barong Bar; Fairmont, Jakarta.
Nui Nui
Adapted from a 1930s recipe by Don Beach at his Don The Beachcomber, Restaurant.
Bartenders' guide to foraging: Rose hips
These small, striking, scarlet fruits introduce a unique sweet, fruity and deliciously tangy flavour, with warm butterscotch and vanilla notes, to autumnal
Count Mast
A signature cocktail promoted by Jägermeister.
Glee Club Cocktail
The Glee Club Cocktail first appeared in Tim Daly's 1903 Daly's Bartenders' Encyclopedia and comprised 2 dashes of orange bitters, 1 dash of yellow Chartreuse,
Five Keys
A bourbon-laced, spirit-forward after-dinner digestive.
Lemon Drop Crusta
This riff on a vodka sour, inspired by the hard candy sweet, may have earlier origins but rose from the popularity of the Lemon Drop Martini during the
Persepolis
Adapted from a recipe created in 2018 by Sergio Leanza at Funkidory, Peckham, London, England. Sergio describes his drink as being a Middle Eastern version
Drop By Drop
Adapted from a recipe created in 2019 by Katalin Bene at Voodoo Reyes - Potions & Botanicals, Geneva, Switzerland.
Mean Fiddler
Adapted from a recipe created in 2015 by Jack McGarry at the Dead Rabbit, New York City, USA. Jack originally based this cocktail on Green Spot single
Iron Negroni
Created March 2018 by yours truly (Simon Difford) at the Cabinet Room, London, England.
Algonquin
One of several classic cocktails accredited to New York City's Algonquin Hotel in the 1930s. Its true origins are lost in time.
Gin Spider Highball
As part of his long section on Highballs, in his 1948 The Fine Art Of Mixing Drinks David Embury notes, Gin and ginger ale, with a dash of Angostura, is
Devil's Margarita
Due to a lack of orange liqueur, this is not strictly a Margarita. However, the red wine float fits the name and sipping the underlying 'margarita' through
La Familia (by Ian Burrell)
Adapted from a recipe created in 2019 by Ian Burrell, London, England.
Greg Almeida
Greg Almeida, a leading light in the flat structure of Alex Kratena and Monica Berg’s Tayēr + Elementary, perhaps 2019’s most anticipated bar opening,
Pisco Logía Ancholado
Produced entirely by hand at the vineyard, this ancholado pisco is a blend of Quebranta and Italia grape varieties.
Combustible Edison
Adapted from a recipe by Robert Brother Cleve Toomey, a regarded bartender, DJ and musician. Brother Cleve was a member of the band Combustible Edison
Cotillion
Adapted from a recipe in Lucius Beebe's 1946 The Stork Club Bar Book.
Barbary Coast
A Prohibition-era cocktail (1920-1933) of unknown origin, the term Barbary Coast referred to a nine-block area was cantered around Pacific Street (now
