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A perfect Manhattan with bittersweet liqueur rather than aromatic bitters and a balancing dash of sweet maraschino liqueur. If you can't obtain Picon
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.
You've almost certainly enjoyed the modern classic that is the Espresso Martini but switch the base spirit from vodka to aged grappa and you've an even
Funky cachaça with rum and corn liqueur with the all-important banana flavours contributed by fresh overripe banana and banana liqueur.
This recipe combines elements from the world's most respected writers of vintage recipes – the base formula comes from Craddock's 1930 The Savoy Cocktail
This subtly mandarin orange-influenced Sweet Manhattan is made drier and all the more complex, not by dashes of bitters, but by a slug of Italian amaro.
Reminiscent of a classic champagne cocktail with cognac, champagne and zesty orange flavours dominating. It’s surprising how little cherry brandy notes
Delicately enriched whisky, sake and coco water – a trio that sits together harmoniously.
Bready genever and zesty orange curaçao dried, lengthened and flavoured with the cold black tea tannins. Simples by Simon!
The bitters play a crucial role in the balance of this after-dinner brandy and pineapple cocktail.
This simple but brilliantly complex aperitivo-cum-digestivo cocktail dates from the 1930s when it and most other cocktails were shaken. Don't allow the
Chocolaty bourbon with a freshening herbal blast of Fernet Branca, smoothed by sipping through a Chartreuse cream head. Like meeting the devil hidden beneath
Amaro takes the place of aromatic bitters and adds bitter-sweetness in this riff on a Dry Manhattan.
I tried making my usual Sweet Manhattan but with añejo tequila as the base spirit and it was not half bad, but there's something about tequila that says
Just enjoyed a hearty meal? Well, this digestivo is just the ticket. If you're not accustomed to the taste of fernet then the first couple of sips may
Rich and slightly sweet but dried and balanced by herbal bitterness, perhaps the ultimate digestivo.
Named after the capital city of Trinidad, the home of Angostura Bitters, and fittingly this cocktail calls for a monster half an ounce of bitters. Despite
Fruity, aromatic and complex. This is one of our favourite sloe gin cocktails.
As befits a great Sazerac, The JP is boozy with rich silky cognac smoothing spicy rye whiskey.
A subtly almond influenced brandy sour served straight-up and set apart by its namesake 'Thin Pink Line' of Peychaud's bitters which floats on top of the
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