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
Formula by yours truly (Simon Difford) in 2004.
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
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
POUR all ingredients into ice-filled glass and STIR.
Adapted from a recipe by Wayne Collins, 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 in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-wining Trinidad Especial by Valentino Bolognese.
BLEND all ingredients with a 6oz scoop of crushed ice.
SHAKE all ingredients with ice and strain into ice-filled glass.
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
POUR ingredients into ice-filled glass and lightly stir.
SHAKE first nine ingredients with ice and strain into glass filled with crushed ice. FLOAT overproof rum.
A dodgy drink from the 1980s.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
POUR absinthe into ice-filled glass, TOP with water and leave to stand. Separately THROW other ingredients with ice. DISCARD contents of glass (absinthe,
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda, gently stir and serve with straws.
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.
A popular cocktail in Jamaica.
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
SHAKE all ingredients with ice and fine strain into chilled glass.
Exactly where the Vodkatini fits in the vexed question of the origins of the Dry Martini are unknown but it is certain that 'Vodka Martinis' were being
This infamous drink reached the height of its popularity in the early 1980s. Of the many stories surrounding its origin, perhaps the most credible attributes
SHAKE all ingredients with ice and fine strain into ice-filled glass.
This variation on the Dry Martini was created by the mind of author Ian Fleming, the result of various influences, and made famous by his including it
For the full history and other information please see our full entry of the Bloody Mary cocktail.
An infamous cocktail during the 1980s.
Created by Alex Kammerling at Detroit, London, England. Originally stirred in a tea pot and served in tea cups.
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda.
POUR all ingredients into ice-filled glass and stir.
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 the summer of 2008 by Jörg Meyer at Le Lion • Bar de Paris, Hamburg, Germany and originally named Gin Pesto. Jörg blogged about his new
BLEND ingredients with 12oz scoop of crushed ice. Pour into glass 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
Very popular in its homeland, Australia.
Adapted from a drink created in 2015 by Jolanta Ewa Malczewska at Holmen Bar, Stavanger, Norway.
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
POUR all ingredients into ice-filled glass and lightly stir.
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',
This is the traditional method of serving absinthe. It was common until shortly before the First World War, when the drink was banned in most countries.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
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 2010 by Jamie Stephenson, Manchester, England.
Recipe purloined from David Embury's classic book, 'The Fine Art of Mixing Drinks'.
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.
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
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
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