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
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
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
Our adaptation of a recipe presented by Jamie Oliver and Jimmy Doherty on Friday 9th August 2013 at Simon Difford’s Cabinet Room in London as their entry
Adapted from a drink in Ted Saucier's 1951 book, Bottoms Up!.
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
Adapted from a recipe in Harry Craddock's 1930 Savoy Cocktail Book.
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
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
SHAKE all ingredients with ice and fine strain into pre-prepared glass.
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
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.
Very popular in its homeland, Australia.
Created in 2006 by Gregor de Gruyther at Ronnie Scott's, London, England. It is quite a light Crusta, hence the name.
A dodgy drink from the 1980s.
BLEND all ingredients with 12oz scoop of crushed ice. Serve heaped in the glass and with straws.
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
A popular cocktail in Jamaica.
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 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
Created in 2007 by Michael McIlroy at Milk & Honey, New York City, USA.
POUR all ingredients into ice-filled glass and STIR.
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
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
A very popular drink in Jamaica.
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',
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
The creator of this cocktail is unknown but its name remembers a very different cocktail, equal parts of two herbicides, 2,4,5-T and 2,4-D that when mixed
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 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
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
French BACARDÍ Legacy 2013 winning drink created by Guillaume Guerbois at Park Hyatt, Paris, France.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
Named after the Herbie Hancock track and popularised by a club night promoter called Cookie in Berlin during the mid-1990s. He started serving this cocktail
The gin-based equivalent to the rum-based Cuba Libre. This drink is popular in Spain where gin is the dominant spirit.
Created by yours truly (Simon Difford) 12th February 2015 at the Cabinet Room, London, England.
1. Cut lime in half (from pole to pole) and slice on half into 3-4mm thick half-moon shaped segments and drop into the base of a robust rocks glass. 2.
Created by Constantino (Constante) Ribalaigua Vert, the legendary head bartender of La Floridita, Havana, Cuba for Ernest Hemingway, after the great man
Created in 2006 by yours truly (Simon Difford), London, England.
Created by David Cordoba and demonstrated at Difford's Cabinet Room in September 2008.
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
Created in 2005 by Gregor de Gruyther at LAB bar, London, England.
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
STIR all ingredients with ice and strain into chilled glass.
Cut passion fruit in half and scoop out flesh into shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
My (Simon Difford) version of an old classic.
This classic from the 1920s first appears in Harry Craddock's 1930 The Savoy Cocktail Book
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