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
Adapted from a drink in Ted Saucier's 1951 book, Bottoms Up!.
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
Created in June 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
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
Adapted from the original Pineapple Martini recipe created in 1997 by Ben Reed at the Met Bar, London, England.
Created in 1999 by Marc Dietrich at Atlantic Bar & Grill, London and apparently named after the beauty of the Congo sunset.
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
Created and originally served at New York's old Waldorf-Astoria prior to 1920. This recipe is adapted from Albert Stevens Crocketts 1935 'The Old Waldorf-Astoria
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
Adapted from a cocktail discovered in 2002 at the Merc Bar, New York City.
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',
Cut passion fruit in half and scoop out flesh into shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
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.
Thought to have originated in Britain in the late 1940s or early 1950s, reaching its peak of popularity in the 1970s.
A dodgy drink from the 1980s.
Named “Ti”, Creole for the French word 'petit', this is literally a small rum punch and unlike most rum punches, it is not lengthened with water or
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
Formula by yours truly (Simon Difford) in 2004.
SHAKE all ingredients with ice and fine strain into chilled glass.
A popular cocktail in Jamaica.
Very popular in its homeland, Australia.
Our adaptation of a recipe presented by Jamie Oliver and Jimmy Doherty on Friday 9th August 2013 at Simon Difford’s Cabinet Room in London as their entry
Adapted from a cocktail created in 2017 by Mauricio Barbosa at TUJU, Sao Paulo, Brazil. Mauricio’s original recipe called for 50ml Calvados, 20ml Noilly
Created by Jake Burger at Jake's Bar, Leeds, England.
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
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
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
Created by bartender Lauren Schell and promoted by Campari in 2013.
Said to be the original name and recipe of the Ramos Gin Fizz, created in 1888 by Henry C. Ramos at the Imperial Cabinet Saloon on the corner of Gravier
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
Created by Marco Greco from Pasticcio, Rome, Italy for the 2016 Cherry Heering Classic Challenge.
One of the best-known drinks in Brazil, rabo-de-galo literally translates from Brazilian Portuguese as rooster tail or ‘cock tail’. In Brazil a cocktail
Created by Hidenori Komatsu from Apollo, Tokyo, Japan for the 2016 Cherry Heering Classic Challenge.
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
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.
Created in 2015 by Chris Strong, The Luggage Room, London, England.
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
SHAKE all ingredients with ice and strain into ice-filled glass.
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
SHAKE all ingredients with ice and fine strain into ice-filled glass.
STIR all ingredients with ice and strain into chilled glass.
The Goombay Smash is a speciality of Miss Emily's Blue Bee Bar in the Bahamas. Mrs Emily Cooper is now deceased but her daughter, Violet Smith, presides
Revealed in January 2017, this is the cocktail after which the Campari Red Diaries’ founding story, Killer in Red is named.
Created for the Jack Daniel's distillery in - yep, you guessed it - Lynchburg, Tennessee.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
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