Cocktails & mixed drinks
A riff on the classic 20th Century based on Black Tears spiced rum and so named due to the Black Death reaping its havoc in the 14th Century.
Adapted from a recipe in David Embury's 1948 The Fine Art of Mixing Drinks. Embury had a very dry palate so we've added 7.5ml (¼oz) sugar to his recipe.
Irish Whiskey Cocktails
Irish whiskey tends not to be peated so usually lacks the subtle smoky notes associated with Scotch whisky, so making its presence somewhat subtler in
As the name suggests, this riff on a Brandy Alexander has a delicately spicy finish that cuts through the creaminess.
One Sip Martini
Our interpretation of the delicious One Sip Martini at Tayēr + Elementary, London, England. The original is batch prepared and based on the bars own vodka,
A recipe created in 2016 by drinks writer Robert Simonson to serve at a reception at Yale School of Architecture. The speaker was from Harvard, but the
Sweet Liberty's Sherry Cobbler
Adapted from a recipe created by John Lermayer at Sweet Liberty Drinks & Supply Co., Miami, USA.
Adapted from a recipe created in 2019 by George Hunter, this is the cocktail with which he won the South African final of Bacardi's Legacy bartender's
This recipe is adapted from Judge Jr.'s 1927 Here's How! where its name (spelt De Riguer with one 'u') with the following introduction, Hark, ye lads!
Holy Smokes No.1
Bourbon-laced and spirit-forward but mellowed by bittersweet amaro and herbal liqueur with a hint of Islay smokiness.
Italian Chocolate Martini
Adapted from a recipe created by Nicholas Boden at Tavernonna Italian Kitchen, Kansas City, USA.
Blended Irish whiskey replaces richer bourbon in this mellow yet dry riff on the classic Boulevardier.
Created by Orlando Grimany Calas at The Limbo, Louisville, KY, USA.
Created in 2005 by Gregor de Gruyther at LAB bar, London, England.
Back To The Origin
Adapted from a recipe created in 2020 by Nicolas Medicamento at the American Bar at The Savoy, London, England.
Floral and aromatic grapy shines in this citrusy fresh cocktail.
A lightly spicy blend of three characterful rums with citrus mellowed by crushed ice.
Adapted from a recipe in the 1933 book Hollywood-Cocktail published by Buzza-Cardozo, a Hollywood-based company that specialised in illustrated cards and
Tearful Chocolate Mojito
Adapted from a recipe created in 2019 by Din Hassan, Brand Ambassador Black Tears; Singapore.
Bartenders' guide to foraging: Cleavers (stickyweed)
Cleavers are among the earliest green shoots of the year, imparting a cool, refreshing and slightly sweet flavour to cocktails, with notes of cucumber,