The 1990s was the decade when what has been dubbed “the cocktail renaissance” started and what some describe as “craft cocktails” became fashionable.
Cocktails are something of a luxury. You don’t just ping a cap and pour – they take a degree of time and skill to mix, so deserve a decent and appropriate
The cocktails we came across during July and liked enough to add to Difford’s Guide, plus those recipes we’ve revisited and updated.
Lemon is one of the most used cocktail ingredients, so it stands to reason that a liqueur flavoured with prized Italian Amalfi coast lemons should be part
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
Perversely the hard-shake is not hard, it’s gentle; although this choreographed shake is hard to master. Invented by Japanese bartender, Kazuo Uyeda,
A Mai Tai is basically a Daiquiri based on aged rum with orange curaçao liqueur and orgeat syrup contributing to its flavour and sweetness. The Mai Tai
Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but
With its earthy herbaceous flavours, tequila makes for a both versatile and interesting cocktail base spirit. Traditionally mixed with orange (think triple
What has become known as the cocktail renaissance, the period when skilfully crafted and balanced cocktails were rediscovered by bartenders and embraced
Of the nearly 4,000 cocktails on our database the following 73 stand out as the most eminent. We have particularly selected drinks which:
Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.
When Wimbledon kicks off the British summer has officially begun. Cue hordes of tennis fans making their annual pilgrimage to sit on Aorangi Terrace in
The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),
Gin challenges even vodka for its cocktail versatility, and as the leading spirit in vintage cocktail books there are plenty of great gin based cocktails
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