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Californian Margarita image

Californian Margarita

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
Daiquiri (straight-up) image

Daiquiri (straight-up)

Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. Grind white caster sugar in a mortar and pestle to
Daiquiri No.1 (6:2:1 recipe) image

Daiquiri No.1 (6:2:1 recipe)

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
Mezcal Margarita image

Mezcal Margarita

A smokin' Margarita. Depending on your palate, you many want to vary the amount of agave syrup – from 2.5ml or even no agave syrup for dry palates to
Aged Honey Daiquiri image

Aged Honey Daiquiri

Rich flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller the honey, perhaps the bigger the rum.
Apple Jack (by Sasha Petraske) image

Apple Jack (by Sasha Petraske)

Sweet and sour with rich apple flavours and a brandy backbone.
Breakfast Martini image

Breakfast Martini

The success or failure of this tangy drink is partly reliant on the quality of marmalade used. For ease of use, choose fine cut or even no peel/shredless
Brown Derby image

Brown Derby

Some folk make this cocktail with honey syrup rather than maple syrup and honey does indeed make for a tasty cocktail but when made with honey this cocktail
Canchànchara image

Canchànchara

Your choice of honey and indeed rum will greatly affect the flavour, and indeed the success of the finished cocktail. More flavoursome honey demands a
Daiquiri (on-the-rocks) image

Daiquiri (on-the-rocks)

Light and refreshing. No one flavour predominates - sweet and sour are in harmony with the rum.
Daiquiri No.1 Natural (Embury's 8:2:1 formula) image

Daiquiri No.1 Natural (Embury's 8:2:1 formula)

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
Dublin Minstrel image

Dublin Minstrel

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.
Fitzgerald (no added sugar & low-calorie) image

Fitzgerald (no added sugar & low-calorie)

Zingy candied sherbet lemon with hints of botanical complexity and herbal bitters. This drink is better with the addition of dashes of aromatic bitters
Gimlet Cocktail (Difford's recipe) image

Gimlet Cocktail (Difford's recipe)

The Gimlet is usually stirred but unless you've super strained/clarified your freshly squeezed citrus juice then even if stirred this cocktail won't be
Margarita (straight-up) image

Margarita (straight-up)

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
Mojito Cocktail image

Mojito Cocktail

When well made, this Cuban cousin of the Mint Julep is one of the world's greatest and most refreshing cocktails.
Navy Grog image

Navy Grog

With is trio of rums at a full measure a piece, this maritime sour is one of the punchiest drinks on the classic roster of Tiki cocktails.
Royal Bermuda Yacht Club Daiquiri image

Royal Bermuda Yacht Club Daiquiri

A full-flavoured, tangy Daiquiri with faint clove spice.
Ruby image

Ruby

A delicious trio of flavours meets in harmony. Tart ruby grapefruit and lemon, subtle bitterness, and rich elderflower.
Scotch Sour image

Scotch Sour

This drink is sadly often overlooked in favour of the bourbon-based Whiskey Sour.