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
Thought to have originated in Britain in the late 1940s or early 1950s, reaching its peak of popularity in the 1970s.
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
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
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
Formula by yours truly (Simon Difford) in 2004.
Created in 1922, this cocktail is named after Rudolph Valentino's Blood & Sand movie movie.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
Named after B-52 bombers in Vietnam.
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
BLEND all ingredients with a 6oz scoop of crushed ice.
SHAKE all ingredients with ice and fine 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
Some attribute the creation of this drink to Roosevelt: the 32nd president was a keen home bartender, although his cocktails were reportedly 'horrendous'
A dodgy drink from the 1980s.
SHAKE all ingredients with ice and fine strain into chilled glass.
POUR all ingredients into ice-filled glass and lightly stir.
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
POUR all ingredients into ice-filled glass and STIR.
Adaptation of a classic by yours truly (Simon Difford) in December 2014.
Adapted from a drink created in the early 1990s by Dale DeGroff at the Rainbow Room, New York City, USA.
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
Ice glass and set to one side. Separately, in another glass stir other ingredients with ice. Discard ice in the now chilled set aside glass and rinse with
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.
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
Recipe adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
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
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda, gently stir and serve with straws.
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',
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
1. Cut lime in half (from pole to pole) and then slice one of the halves into eight 3-4mm thick half-moon shaped segments and drop into the base of a robust
Adapted from an early 20th-century recipe recorded in Charles S. Mahoney's 1905 The Hoffman House Bartender's Guide. Charlie Mahoney was the head bartender,
A popular long drink in its native Chile.
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.
Created in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-wining Trinidad Especial by Valentino Bolognese.
Created in 2010 by Kevin Armstrong at Milk & Honey, London. The name comes from the part of London where Kevin lived, E8, an area where muggings were commonplace.
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
An infamous cocktail during the 1980s.
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
STIR all ingredients with ice and strain into chilled glass.
In Germany this drink is called a ‘Turbojäger’, a ‘Flying Hirsch’ with flying referencing Red Bull’s marketing slogan Red Bull gives you wings
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
Adapted from a drink created in 2000 by Audrey Saunders at Beacon, New York City, USA.
Probably created by Don the Beachcomber in Los Angeles, USA.
We’re indebted to Gareth “G” Franklin of Luxardo fame for bringing this brilliantly named recipe, adapted from a drink originally created in 2018
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
I'm indebted to Roger Vilalta who in 2010 at Banker's Bar in Barcelona, Spain made me (Simon Difford) an excellent daiquiri using this formula.
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