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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.
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
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
Formula by yours truly (Simon Difford) in 2004.
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
A dodgy drink from the 1980s.
SHAKE all ingredients with ice and strain into ice-filled glass.
Created by Robb Collins when he was Group Head Bartender at London Cocktail Club, London, England. Developed for Cocktails in The City summer 2017.
SHAKE all ingredients with ice and fine strain into ice-filled glass.
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
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
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
Adapted from a recipe discovered at The Sea Fire Grill, New York City, USA.
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
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.
Created in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-wining Trinidad Especial by Valentino Bolognese.
POUR ingredients into ice-filled glass and lightly stir.
Adaptation of a classic by yours truly (Simon Difford) in December 2014.
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.
Named after B-52 bombers in Vietnam.
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',
POUR all ingredients into ice-filled glass and lightly stir.
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
POUR all ingredients into ice-filled glass and STIR.
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda, gently stir and serve with straws.
Adapted from a recipe created by Sossio Del Prete.
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
POUR ingredients into ice-filled mug/glass. TOP with crushed ice.
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
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,
An infamous cocktail during the 1980s.
Adapted from a drink created by Sam Ross at Attaboy, New York City, USA. Sam’s original recipe calls for equal parts (¾oz each) lemon juice and 1:1
SHAKE vodka and coffee liqueur with ice and strain into ice-filled glass. FLOAT lightly whipped cream on top of drink.
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
SHAKE all ingredients with ice and fine strain into chilled glass.
In Germany this drink is called a ‘Turbojäger’, a ‘Flying Hirsch’ with flying referencing Red Bull’s marketing slogan Red Bull gives you wings
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.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
Created by Emmanuel Audermatte at The Atlantic Bar and Grill, London, England, 1999.
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
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
Created in February 2014 by yours truly (Simon Difford) after misreading the recipe for a Sangre Dulce by Regina Butler at Blackbird Bar in San Francisco.
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
Adapted from a drink created in 2000 by Audrey Saunders at Beacon, New York City, USA.
BLEND all ingredients with 12oz scoop of crushed ice. Serve heaped in the glass and with straws.
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