A spiced-rum-based riff on a Sidecar. Vanilla and spice from the rum interact with the orange liqueur in this citrusy sour cocktail.
If you are European or in North America, you're probably used to this drink being served with crushed ice, but until you have tried it with small cubes
To quote a long time Californian and frequent visitor to America's Southwest, this recipe is a classic Margarita but with a few tweaks. Usually a silver/blanco
Faintly peaty honeyed whisky with a cleansing hint of lemon, rounded by almond.
Your choice of honey and indeed rum will greatly affect the flavour, and indeed the success of the finished cocktail. More flavoursome honey demands a
Juicy (freshly squeezed orange, grapefruit and lime) and refreshing slightly salty tequila invigorated with sparkling grapefruit soda. Wetting the porous
This recipe is a very broad interpretation of Ensslin's 1916 original and the Casino recipes that follow in other classic tomes. Although, as Ensslin merely
This classic cocktail remains as popular as ever. Starts bone dry and becomes slightly sweeter as you reach the dissolving cube at the bottom, depending
A great after-dinner drink for lovers of cognac and Chartreuse.
Dilution is key to this fruity sweet 'n' sour cocktail, hence, depending on your ice, the Charlie Chaplin may benefit from the addition of a splash of
A swizzle for people like me - Chartreuse lovers. Best enjoyed on a hot summer's evening.
A mezcal-based Last Word. It works! End of argument.
Gin-laced, sweet 'n' sour with a fruity blast of rich raspberry toned by dry vermouth. Depending on your raspberry syrup, the finished cocktail may range
Sprays of oils from both orange and lemon zest twists aid the fine balance of this bittersweet aperitivo, which fittingly has become known by many as an
Rum, slightly sweetened and flavoured with the lime and clove flavours of falernum. There is much debate over the Corn 'N' Oil, particularly the type
Dry and wonderfully aromatic with faint notes of almond from the fino sherry and delicately fruity maraschino. Delicious.
Well-balanced with zesty lemon and absinthe just shining through. We've cheekily added the merest dash of sugar but depending on your personal tastes,
Rich in both colour and flavour. Don't scrimp on the quality or amount of raspberry jam used.
The Cosmopolitan was originally made with citrus vodka, but it's great with unflavoured vodka or a combination of the two vodkas - my preference. For this
Basically a rum and coke with a squeeze of lime, but Cuba Libre has much more of a ring about it. And it is much more of a drink, the zesty lime and dashes
Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. For an even better Daiquiri: In place of sugar syrup,
Light and refreshing. No one flavour predominates - sweet and sour are in harmony with the rum.
A superbly refreshing cocktail on a hot day. Blend with too much ice and you will have a tasteless slushy drink that will give you brain-ache if you drink
A Daiquiri made with pungent dark rum, topped and made refreshing with spicy ginger beer. Part of the Mule family - but is distinctive due to the strong
Similar to the Caipirovska in its use of vodka and lime but the Dawa is sweetened with honey.
Bravado (absinthe) dominates this drink, alongside hints of biscuity champagne. I've added a touch of sugar to tame this hardman's cocktail.
This potent cocktail marries apple spirit with rye whiskey and rich herbal Chartreuse. An after-dinner/nightcap tipple.
This drink varies from delicious to disgusting, depending on what's making it Dirty. This is traditionally the liquid from a jar of olives and if using
A mezcal inspired variation of the Last Word with a refreshing, spirit-forward blend of ingredients.
A very 'wet' but wonderfully Dry Martini which demands an olive, not a twist. Before you start - Craddock calls for it to be shaken, but it's better stirred.
Herbal vermouth flavours pervade this Sopping Wet Martini.
Reputed to be a favourite of HRH Prince Charles.
Three to one may be unfair odds in a fight but vermouth shines in this stirred off-dry Martini. Through experimentation we have found that 3:1 Martinis
A stirred four-to-one Martini is indeed a delicious thing. But is a five-to-one Martini even more delicious? Try both, and perhaps also a three-to-one.
This is my go-to Dry Martini, although I arrive at the same 5:1 ratio with a generous 75ml (2½oz) gin to 15ml (½oz) dry vermouth. I chose a 5:1 ratio
Readers of Embury will know he had a bone dry palate and Martinis made to his specification are just that, and with the correct dilution, fabulous.
If you are going to shake, rather than stir, a Martini (yes, it then becomes a Bradford) then this 10:1 ratio works rather well as there's something about
Bone dry - a superbly cleansing Martini. Through experimentation we have found that 15:1 Martinis are better shaken rather than stirred. Conversely 3:1
A Dry Martini named after Franklin Roosevelt and garnished with two olives.
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