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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
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
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
British BACARDÍ Legacy 2014 winning cocktail created by Tom Walker at The American Bar, The Savoy, London, England. Tom went on to win the 2014 BACARDÍ
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
Created in 2002 by Dan Spink at Browns, St Martin's Lane, London, England.
SHAKE all ingredients with ice and strain into ice-filled glass.
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
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
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 first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda, gently stir and serve with straws.
A popular cocktail in Jamaica.
Adaptation of a classic by yours truly (Simon Difford) in December 2014.
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',
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 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
SHAKE all ingredients with ice and fine strain into chilled glass.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
Thought to have originated in the early 1990s in New York City, USA. Marketing by Absolut Vodka helped drive this cocktail's popularity.
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
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
Adapted from a drink created at Absinthe, San Francisco, USA. Back in 1966, Brazil had much to be bitter about. The country’s team had done well in
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
A dodgy drink from the 1980s.
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.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
POUR ingredients into glass half-filled with crushed ice and SWIZZLE. Fill glass with more crushed ice.
STIR all ingredients with ice and strain into chilled glass.
Created in 2006 by yours truly (Simon Difford), London, England.
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
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
Created in June 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
POUR all ingredients into ice-filled glass and STIR.
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
As with the Martini, the glass this cocktail is served in has taken the name of the drink. Its origin stems from the adaptation and renaming of a similar
Created by Emmanuel Audermatte at The Atlantic Bar and Grill, London, England, 1999.
Recipe adapted from Harry Craddock's 1930, The Savoy Cocktail Book which calls for equal parts vermouth and Scotch with three dashes of Bénédictine.
This variation on the Dry Martini was created by the mind of author Ian Fleming, the result of various influences, and made famous by his including it
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.
MUDDLE cloves in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
This now world famous drink was created in 1996 by bartender, raconteur and long term President of the United Kingdom Bartender’s Guild, Salvatore Calabrese.
SHAKE all ingredients with ice and strain into ice-filled glass. Special Ingredient #1: Homemade dill syrup Add 160 grams of dill to 1 litre sugar syrup.
Created in 2004 by Audrey Saunders, New York, USA.
SHAKE vodka and coffee liqueur with ice and strain into ice-filled glass. FLOAT lightly whipped cream on top of drink.
Created in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-wining Trinidad Especial by Valentino Bolognese.
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