Cocktail Hall of Fame
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 cubed ice you
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
Casino (Savoy spec.)
This recipe is a very broad interpretation of Ensslin's 1916 original and Casino recipes that followed 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.
Clean, crisp, and fresh - gin-laced orange zesty citrus with herbal vermouth mellowed by smoothing egg white.
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.
Clover Club No.3 (Difford's recipe)
Easy drinking and creamy in texture – with notes of raspberry, gin, citrus and delicate spice.
Rum slightly sweetened and flavoured with the lime and clove flavours of falernum. There is much debate over the Corn 'N' Oil, particularly over the type
Medium-dry and wonderfully aromatic with faint notes of almond from the fino sherry and delicately fruity maraschino. Delicious.
Corpse Reviver No.2 (Savoy Recipe)
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,
Cosmopolitan (Difford's recipe)
The Cosmopolitan was originally made with citrus vodka but this recipe works just as well with unflavoured vodka, and when a good quality cranberry juice
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 squeeze of lime and
Daiquiri 10:3:2 ratio (Difford’s)
Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. Grind white caster sugar in a mortar and pestle to
Daiquiri 6:2:1 ratio (popular)
This 6:2:1 (6 parts rum, 2 parts lime and 1 part sugar) Daiquiri recipe emerged after an afternoon's Daiquiri experimentation with five of the UK's most
Daiquiri 8:2:1 ratio (Embury's)
Traditionally a Daiquiri should always be based on light rum but if I should feel like breaking with tradition and using aged rum, I find Embury's 8:2:1
Light and refreshing. No one flavour predominates - sweet and sour are in harmony with the rum.
Blend with too much ice and you will have a tasteless slushy drink that will give you brain-ache if you drink it too fast. However, made correctly and
Daisy de Santiago
Chartreuse adds subtle aromatics to this refreshing herbal Daiquiri/Daisy.
Dark 'n' Stormy (Difford’s recipe)
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
De La Louisiane
A rye-based Sweet Manhattan made even sweeter with herbal Bénédictine liqueur and bittered with Peychaud's and absinthe. Originally made with equal
Death in the Afternoon
Bravado (absinthe) dominates this drink, alongside hints of biscuity champagne. We 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.
Long, creamy and filling banana drink with a 'dirty' flavour and colour courtesy of coffee liqueur. The riper the banana used in this cocktail the better.
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.
Dry Martini (2:1.5 ratio) “Sopping Wet”
Herbal vermouth flavours pervade this Sopping Wet Martini.
Dry Martini (1:1 ratio) “Fifty-Fifty”
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.
Dry Martini (2:1 ratio) “Wet”
Reputed to be a favourite of HRH Prince Charles.
Dry Martini (3:1 ratio)
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
Dry Martini (4:1 ratio)
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.
Dry Martini (5:1 ratio) “Dickens”
We have chosen a 5:1 ratio as our 'preferred' Dry Martini specification in deference to David Embury who writes of this drink in his The Fine Art of Mixing
Dry Martini (7:1 ratio) “Embury’s”
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.
Dry Martini (10:1 ratio) Difford’s preferred shaken
There's something about shaking a Dry Martini (as opposed to stirring a Martini) that amplifies the vermouth notes meaning that shaken Martinis need less
Dry Martini (15:1 ratio) “Montgomery’s”
Bone dry - a superbly cleansing Martini. Through experimentation we have found that 15:1 Martinis are better shaken rather than stirred. Conversely 3:1
Dry Martini (15:5 dumped) “Franklin”
A Dry Martini named after Franklin Roosevelt and garnished with two olives.