Like the Pippin No. 1, don't let modern bartending convention misguide you into stirring this delightful bittersweet aperitivo, please shake it to wake
Subtly boozy, honeyed and herbal.
Some of the biggest flavours on the back bar are corralled, tamed and made to play together nicely to produce an assertive but very quaffable cocktail.
The Sabot is a White Lady topped with a splash of fizz. Once you've experienced the firepower of a Sabot you'll never want to settle for a mere White Lady
One sip is never enough of a really good thing – see our Three Gulps Martini.
Black in colour and with a flavour that's recognisably part of the Negroni family but with a flat Coke-like smoothness that makes a classic Negroni taste
A float of Kirsch eau-de-vie adds wonderfully fruity aromatics to an otherwise classic Natural Daiquiri.
To quote a long time Californian and frequent visitor to America's Southwest, this recipe is a classic Margarita but with a few tweaks. Usually a silver/blanco
This 6:2:1 (6 parts rum, 2 parts lime and 1 part sugar) Daiquiri recipe emerged after an afternoon's Daiquiri experimentation with five of the UK's most
Rye whiskey and cognac combine harmoniously in this delicious julep.
Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. For an even better Daiquiri: In place of sugar syrup,
Fresh grapefruit and gin soured with a splash of grapefruit and balanced with the merest touch of sugar.
Freshly pressed sugar cane syrup and the French elixir, Chartreuse, add complexity to the classic Daiquiri.
Use an authentic-tasting distilled old tom gin that's balanced rather than overly sweet, and you'll have a fabulous cocktail.
The Ford Cocktail is a Martini-style cocktail sweetened by both the use of old tom gin and Bénédictine D.O.M. liqueur (not Bénédictine B&B) served
This drink is sadly often overlooked in favour of the bourbon-based Whiskey Sour. Depending on the peatiness of the whisky, I don't tend to add bitters
A Daiquiri No.1 with a tang of grapefruit and hint of maraschino. Essentially a Hemingway Special Daiquiri (Papa Doble) Daiquiri for folk without the great
Light and refreshing. No one flavour predominates - sweet and sour are in harmony with the rum.
Traditionally a Daiquiri should always be based on light rum but if I should feel like breaking with tradition and using aged rum, I find Embury's 8:2:1
Citrus sourness mellowed by a touch of sugar and invigorated by a blast of toasty bourbon whiskey. Many assert a classic Golden Ratio for all sours, from
Simple yet complex, this beautifully balanced cocktail has faint saltiness from the manzanilla, delicate pear fruit and well-integrated fortifying tequila.
Dry, with bittersweet undertones, and aromatic. I've tried this recipe with modern-day Caperitif but prefer the above blend of two apéritif wines in its
If desired, for the perfect salt rim you can liquidise or grind sea salt to make it finer, then run a cut slice of lime (or orange) around the outside
A riff on the classic Last Word cocktail substituting Irish whiskey for gin. Named after Frank Fogarty, a vaudeville performer known as The Dublin Minstrel.
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