Adapted from a drink created in 2002 by Douglas Ankrah at The Townhouse bar in Knightsbridge, London. Douglas also founded London’s LAB bar which is
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
SHAKE all ingredients with ice and strain back into the same shaker to remove the ice. SHAKE again without ice (dry shake) and then strain into chilled
Created by the legendary Dick Bradsell in 1983, you can read the full story behind this popular cocktail, much of it in Dick's own words, on our Espresso
Created in the mid-80s by Dick Bradsell at Fred's Club, Soho, London, England. In 2001 Dick wrote the following for us about his creation: “The best
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with soda, stir and serve with straws.
Adapted from a 2005 recipe by Sam Ross at Milk & Honey, New York City, USA. Sam’s original recipe calls for ¾ oz honey-ginger syrup in place of ginger
A popular cocktail in Jamaica.
POUR ingredients into ice-filled glass and lightly stir.
POUR all ingredients into ice-filled glass and STIR.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
A dodgy drink from the 1980s.
Created in 2002 by Domhnall Carlin at Apartment, Belfast, Northern Ireland.
A cocktail commonly made in bars, cafés and even road side stalls of Jalisco, Mexico. The simple 'cantaritos' clay pot is often used as a disposable take
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
STIR first 3 ingredients with ice and strain into ice-filled glass. FLOAT sloe gin on surface so it bleeds into drink. Finish with Galliano FLOAT.
For the full history and other information please see our full entry of the Bloody Mary cocktail.
Created in the early 1990s by Julio Bermejo and named after his family's Mexican restaurant and bar in San Francisco, the self-proclaimed “premier tequila
SHAKE all ingredients with ice and fine strain into chilled glass.
Formula by yours truly (Simon Difford) in 2004.
Adapted from 1930 The Savoy Cocktail Book where Harry Craddock says of this drink, Four of these taken in swift succession will unrevive the corpse again.
Very popular in its homeland, Australia.
In 1934, Victor Jules Bergeron, or Trader Vic as he became known, opened his first restaurant in Oakland, San Francisco. He served Polynesian food with
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda.
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
Adapted from a drink created in July 2008 by Jörg Meyer at Bar Le Lion, Hamburg, Germany. Jörg originally blogged that his new creation was called a
POUR all ingredients into ice-filled glass and lightly stir.
Paloma is Spanish for 'dove' and this well-known cocktail in Mexico was created by the legendary Don Javier Delgado Corona, owner/bartender of La Capilla
Discovered in 2001 at Lab Bar, London, England.
SHAKE first nine ingredients with ice and strain into glass filled with crushed ice. FLOAT overproof rum.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
Recipe adapted from A.S. Crockett's 1935 The Old Waldorf-Astoria Bar Book which originally calls for orange gin rather than using an orange liqueur. Crockett
Created in 2004 by yours truly (Simon Difford).
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
A Horse's Neck without a kick is simply ginger ale and bitters.
A popular and classic way of serving tequila in Mexico. Bandera is Spanish for flag and the 'Bandera de México' is or course green, white and red - hence
A Bradford is a Martini which is shaken rather than stirred. Like the Martini itself, the origin of the Bradford is lost in time. However, In Harry Johnson's
Circa 1930s, USA
Originally topped with ginger ale and not champagne, this infamous libation is thought to have started out as a Hell's Angel drink - it needs no ice and
SHAKE first 8 ingredients with ice and strain back into shaker. DRY SHAKE without ice and strain into chilled glass (no ice in glass). TOP with soda from
Created in 1938 by Walter Bergeron, the then head bartender at what is now the Carousel bar at the Monteleone Hotel, New Orleans, USA. Pronounced 'Voo-Ka-Ray',
Lightly MUDDLE mint (just to bruise) in base of glass. Add rum, lime juice and sugar. Half fill glass with crushed ice and CHURN (stir) with bar spoon.
Created in 1906 by Johnny Solon, a bartender at New York’s Waldorf-Astoria Hotel (the Empire State Building occupies the site today), and named after
Created by Constantino (Constante) Ribalaigua Vert, the legendary head bartender of La Floridita, Havana, Cuba for Ernest Hemingway, after the great man
BLEND all ingredients with 12oz scoop crushed ice and serve with straws.
Adapted from a recipe in David A. Embury’s 1948 Fine Art of Mixing Drinks.
This now world famous drink was created in 1996 by bartender, raconteur and long term President of the United Kingdom Bartender’s Guild, Salvatore Calabrese.
Adapted from a drink created in 2010 by Damon Dyer at Louis 649, New York City. Damon won the Bénédictine 500th Anniversary Cocktail Competition with
Cut passion fruit in half and scoop out flesh into shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
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