Achieving the right dilution and a good chill are essential to the enjoyment of this sublime classic.
Using a genuinely malty oude genever produces a deliciously retro take on the modern Dry Martini.
Rye based (originally Jim Beam) perfectly served with dry vermouth and Antica Formula
Just as it says on the tin – a smoky malt and cola. This simple but delicious drink perhaps doesn't need bitters or even a twist but it's better with
Banana liqueur and brandy go shockingly well together, here toned with sherry and bitters.
Scotch whisky's answer to the Manhattan. The Rob Roy is classically made with Angostura Bitters but in his 1948 The Fine Art of Mixing Drinks, as a footnote
Imagine a delicately clove influenced Daiquiri but with the bready influence of poitín, then you are some way towards imagining the taste of this refreshing
Bourbon and maple syrup somewhat overwhelm the headline port wine, although it does add an underlying fruitiness to this balanced and tasty riff on an
A mere four drops of Abbotts Bitters play a crucial role in this delicately sweetened and complex vodka-based cocktail.
Smoky almond and delicate coconut combine in this elegant after-dinner sipper.
A couple of dashes of bitters adds balance and complexity to this herbal gin-laced cherry flavoured after-dinner cocktail.
Just as it says on the tin, banana-flavoured rum with aged rum and vermouth to create a deliciously banana-flavoured rum Manhattan.
As the name might suggest, a Rob Roy made with Islay single malt whisky.
Your choice of whisky and bitters (I use Bob's Abbotts) will make or break this potentially brilliant whisky sour. Maple syrup should be in more sours.
A Rob Roy with a well-integrated peaty backbone that sits well against the rich vermouth.
Bittersweet and spicy with underlying warming apple spirit. Originally designed to be served straight-up in a Nick & Nora glass, we think it's better suited
This spirit-forward stirred cocktail combines fruity pear, dry oloroso sherry and fortifying cognac.
Stirred down and boozy – very boozy, especially when made with bonded rye and applejack (as per the original recipe), rather than the comparatively subdued
The banana notes often found in whisky enhanced with a generous splash of banana liqueur. Don't expect a sweetie, despite the liqueur, this remains a dry,
Bone dry - I prefer with the addition of half spoon sugar syrup.
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