Cocktail Hall of Fame
Hanky Panky
This is basically a Sweet Martini influenced by the addition of bittersweet and aromatic fernet liqueur.
Harvard
Old-school, but approachably so. Dry and herbal. A great apéritif.
Harvey Wallbanger
Like the Screwdriver, the Harvey Wallbanger has sadly waned in popularity, probably due to it being served with packaged orange juice. When made with freshly
Hemingway Special Daiquiri/Papa Doble
This drink is also known as a Papa Doble for good reason, it's twice the size of a regular cocktail. Hence the above recipe will fill one oversize Martini
Honeysuckle Daiquiri
A Daiquiri made with flavoursome honey in place of sugar, or a Bee's Knees with rum in place of gin. However you view this, it's damn tasty.
Hot Buttered Rum
In his The Fine Art of Mixing Drinks, David Embury says, The Hot Spiced Rum is bad enough, but the lump of butter is the final insult. It blends with the
Hot Whisky Toddy
The faintly smoky flavours of Scotch add spice to this warming drink that's great when you're feeling down with a cold or the flu.
Hotel Nacional
A fruity but sophisticated riff on the classic Daiquiri with fresh pineapple and apricot liqueur. It would appear the Hotel Nacional was originally made
Hunter Cocktail
An after-dinner cocktail with spirituous bourbon, sweetened and mellowed by rich cherry. (We previously had this cocktail served straight-up but it's better
Hurricane
A strong, tangy, refreshing drink packed with fruit and laced with rum.
Income Tax Cocktail
A Bronx with equal parts rosso and dry vermouths and with Angostura in place of orange bitters.
Irish Coffee
Sometimes called a Gaelic Coffee and properly known by its Irish name 'Caife Gaelach', the Irish Coffee is traditionally served in a stemmed heatproof
Jack Rose
In his 1948 The Fine Art of Mixing Drinks, David Embury says, a Jack Rose is nothing but a Pink Apple Car and when made with just calvados, lemon juice
Jack's Godfather Highball
Three popular ingredients combine to make the ultimate Italian American highball. Named, appropriately, after the most famous Italian American of the silver
Jamaican Mule
A spicy rum lime sour, lengthened and invigorated with ginger beer.
Japanese Cocktail
Lightly sweetened and diluted cognac flavoured with almond and a hint of spice.
Jasmine
A slightly sour bittersweet riff on the Pegu Club. The original is just on the tart side of balanced without our addition of the optional spoon of sugar
Jet Pilot
A lightly spicy blend of three characterful rums with citrus mellowed by blending with crushed ice.
John Collins/Gin Collins
A refreshing balance of sour lemon and sugar, laced with gin and lengthened with soda.
Jungle Bird
Bittersweet and fruity with pungent rum notes sipped through crushed ice. Properly Tiki-tastic.
Kir Apéritif
Traditionally made 1/3 cassis to 2/3 wine, that's too sweet for most modern palates. We recommend a ratio of one part cassis to between five and seven
Knickerbocker
Fruity and refreshing – a party drink with rum and raspberry flavours predominating. At its best when made with homemade raspberry syrup.
Last Word
Chartreuse devotees will love this balanced, tangy drink. I'm one.
Left Bank Martini
An aromatic, dry blend. Modern bartending convention would suggest that this drink should be stirred. However, it's much better shaken. Go easy with the
Limoncello Spritz
Zesty, almost creamy, lemon enlivened with fizz.
London Calling
A gin-based sour with fino sherry adding distinctive, almost salty celery, notes. Orange bitters and a grapefruit zest twist contribute to this cocktail's
Long Island Iced Tea
A cooling, combination of four different white spirits, triple sec, lemon and lime, crowned with a splash of cola.
Lynchburg Lemonade
Tangy, light and very easy to drink.
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