JavaScript is not enabled!
For information on how to enable Javascript on your browser click here
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 created in the early 1990s by Dale DeGroff at the Rainbow Room, New York City, USA.
Signature cocktail at the chain of Eclipse Bars, London, England.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
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 2003, London, England.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
A popular cocktail in Jamaica.
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
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
Created and originally served at New York's old Waldorf-Astoria prior to 1920. This recipe is adapted from Albert Stevens Crocketts 1935 'The Old Waldorf-Astoria
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
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
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 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
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.
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
Created by yours truly (Simon Difford) and based on a Chilean drink traditionally consumed at Christmas, the name of which literally translates as 'Tail
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',
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 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
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
Created at Milan’s Caffè Camparino in the 1860's, the Milano-Torino name is after the ingredients: Campari is from Milan (Milano in Italian) and sweet
SHAKE all ingredients with ice and fine strain into chilled glass.
STIR all ingredients with ice and strain into chilled glass.
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
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
Created by Constantino (Constante) Ribalaigua Vert, the legendary head bartender of La Floridita, Havana, Cuba for Ernest Hemingway, after the great man
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
Adapted from a recipe created in 2014 by Meaghan Dorman at Raines Law Rooms, New York, USA.
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.
A dodgy drink from the 1980s.
POUR all ingredients into ice-filled glass and STIR.
Created for the Jack Daniel's distillery in - yep, you guessed it - Lynchburg, Tennessee.
Lightly MUDDLE mint (just to bruise) in base of glass. Add rum, lime juice and sugar. Half fill glass with crushed ice and CHURN (stir) with bar spoon.
One of two cocktails with which I (Simon Difford) won 'The Best Daiquiri in London Competition' in 2002. It is named after Jennings Cox, the American mining
Created in 2005 by Gregor de Gruyther at LAB bar, London, England.
Created in 2004 by Audrey Saunders, New York, USA.
Adapted from the Cosmopolitan Cocktail recipe in the 1934 book, 'Pioneers of Mixing at Elite Bars'. This calls for jigger Gordons' gin, 2 dashes Cointreau,
SHAKE all ingredients with ice and strain into ice-filled 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 ingredient with ice and fine strain into ice-filled glass.
A version of what became a Tiki classic, sometimes credited to Trader Vic and/or Don the Beachcomber. In his Bartender's Guide (1972 revised edition) Vic
This twist on the Old-Fashioned was created by Dick Bradsell. Like the original, it takes a few minutes to make and there are no shortcuts. The apple juice
The traditional Margarita recipe is 2 parts tequila, 1 part triple sec and 1 part lime juice. This produces a drink which is a tad on the sour side with
Created in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-wining Trinidad Especial by Valentino Bolognese.
Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.
