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
Adapted from a drink in Ted Saucier's 1951 book, Bottoms Up!.
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
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
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
Adapted from a cocktail discovered in 2002 at the Merc Bar, New York City.
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
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
Cut passion fruit in half and scoop out flesh into shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
Formula by yours truly (Simon Difford) in 2004.
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
POUR ingredients into ice-filled glass in the following order and lightly stir.
SHAKE all ingredients with ice and fine strain into ice-filled glass.
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',
BLEND all ingredients with 12oz scoop of crushed ice. Serve heaped in the glass and with straws.
Thought to have originated in Britain in the late 1940s or early 1950s, reaching its peak of popularity in the 1970s.
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.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
Said to be the original name and recipe of the Ramos Gin Fizz, created in 1888 by Henry C. Ramos at the Imperial Cabinet Saloon on the corner of Gravier
SHAKE all ingredients with ice and fine strain into chilled glass.
Adapted from a drink created in July 2008 by Jörg Meyer at Bar Le Lion, Hamburg, Germany. Jörg originally blogged that his new creation was called a
Adapted from a cocktail created in 2017 by Mauricio Barbosa at TUJU, Sao Paulo, Brazil. Mauricio’s original recipe called for 50ml Calvados, 20ml Noilly
Recipe adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
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
Very popular in its homeland, Australia.
A dodgy drink from the 1980s.
Created in 2011 by yours truly (Simon Difford) in an attempt to improve on a Pimm's Cup.
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
STIR all ingredients with ice and strain into chilled glass.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
The national drink of Mexico where it's often made with pomegranate juice in place of tomato juice and without the grenadine.
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 popular cocktail in Jamaica.
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
Named “Ti”, Creole for the French word 'petit', this is literally a small rum punch and unlike most rum punches, it is not lengthened with water or
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda.
SHAKE all ingredients with ice and strain into ice-filled glass.
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
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
Created in 2015 by Philip Duff for Pallini Limoncello, the initials which comprise this cocktails name are an acronym of Pallini Lemon Bitters.
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.
Created by Hidenori Komatsu from Apollo, Tokyo, Japan for the 2016 Cherry Heering Classic Challenge.
Created for the Jack Daniel's distillery in - yep, you guessed it - Lynchburg, Tennessee.
SHAKE first 3 ingredients (the ‘beach’ part) with ice and strain into ice-filled glass. Then SHAKE the last 3 ingredients (the ‘sex’ part) with
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
For the full history and other information please see our full entry of the Bloody Mary cocktail.
Adapted from a drink created in 2014 by Andrea Buttier, an Italian bartender from Bologna working at The Loft, Clapham Common. Andrea originally used Laphroaig
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