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
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
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
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
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
Formula by yours truly (Simon Difford) in 2004.
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
A dodgy drink from the 1980s.
SHAKE all ingredients with ice and strain into ice-filled glass.
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 all ingredients with ice and fine strain into ice-filled glass.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again 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
Adaptation of a classic by yours truly (Simon Difford) in December 2014.
POUR all ingredients into ice-filled glass and STIR.
POUR ingredients into ice-filled glass and lightly stir.
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 in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-wining Trinidad Especial by Valentino Bolognese.
The creation of this Negroni-like drink is credited to the Excelsior Hotel in Rome or Harry's Bar in Venice sometime in the 1930s.
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',
The classic proportions of this drink are 'one of sour, two of sweet, three of strong and four of weak,' referring to lime, sugar, rum and water respectively,
Created in February 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
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.
Adapted from a recipe created by Sossio Del Prete.
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda, gently stir and serve with straws.
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
Created 2007 by Philip Ward at Death & Co., New York City, USA and now one of many tequila and mezcal-based drinks at Phil's own bar Mayahuel, also in
Created by Emmanuel Audermatte at The Atlantic Bar and Grill, London, England, 1999.
From the Soggy Dollar bar on the island of Jost Van Dyke in the British Virgin Islands. The bar's name is logical, as most of the clientele are sailors
Created by Robb Collins when he was Group Head Bartender at London Cocktail Club, London, England. Developed for Cocktails in The City summer 2017.
Thought to have been created circa 1949 by Gustav Tops, a hotel bartender in Brussels. Set against the start of the Cold War, the drink is said to have
A popular long drink in its native Chile.
Adapted from a recipe discovered at The Sea Fire Grill, New York City, USA.
Named after B-52 bombers in Vietnam.
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 ingredients into ice-filled mug/glass. TOP with crushed ice.
An infamous cocktail during the 1980s.
SHAKE all ingredients with ice and fine strain into chilled glass.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
Some attribute the creation of this drink to Roosevelt: the 32nd president was a keen home bartender, although his cocktails were reportedly 'horrendous'
The precise origin of the G&T is lost in the mists of time. Gin (or at least a grain based juniper spirit) was drunk for medicinal reasons from the 1600s
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
In Germany this drink is called a ‘Turbojäger’, a ‘Flying Hirsch’ with flying referencing Red Bull’s marketing slogan Red Bull gives you wings
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.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
SHAKE first nine ingredients with ice and strain into glass filled with crushed ice. FLOAT overproof rum.
POUR all ingredients into ice-filled glass and lightly stir.
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
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
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