This is basically a Sweet Martini influenced by the addition of bittersweet and aromatic fernet liqueur.
Old-school, but approachably so. Dry and herbal. A great apéritif.
One of the most famous cocktails from the 1970s, the Harvey Wallbanger is a Screwdriver (vodka and orange juice served tall over ice) with a float of Galliano
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
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.
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
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.
A fruity but sophisticated riff on the classic Daiquiri with fresh pineapple and apricot liqueur. It would appear the Hotel Nacional was originally made
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
A strong, tangy, refreshing drink packed with fruit and laced with rum.
A Bronx with equal parts rosso and dry vermouths and with Angostura in place of orange bitters.
Sometimes called a Gaelic Coffee and properly known by its Irish name 'Caife Gaelach', the Irish Coffee is traditionally served in a stemmed heatproof
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
Three popular ingredients combine to make the ultimate Italian American highball. Named, appropriately, after the most famous Italian American of the silver
A spicy rum lime sour, lengthened and invigorated with ginger beer.
Lightly sweetened and diluted cognac flavoured with almond and a hint of spice.
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
A lightly spicy blend of three characterful rums with citrus mellowed by blending with crushed ice.
A refreshing balance of sour lemon and sugar, laced with London dry gin and lengthened with soda. Some know this cocktail as a Tom Collins, understandably
Bittersweet and fruity with pungent rum notes sipped through crushed ice. Properly Tiki-tastic.
Champagne replaces Bourgogne Aligoté white wine in this 'Royal' rendition of Mayor Canon Kir's classic apéritif. Easy to make, easy to drink.
Fruity and refreshing – a party drink with rum and raspberry flavours predominating. At its best when made with homemade raspberry syrup.
Traditionally made with equal parts gin, Green Chartreuse, maraschino liqueur, and lime juice but, like like many others, (when using a 40%-43% alc./vol.
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
The Negroni meets a Manhattan in this straight-up riff on a Boulevardier.
Zesty, almost creamy, lemon enlivened with fizz.
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
A rye-based Sweet Manhattan made even sweeter with herbal Bénédictine liqueur and bittered with Peychaud's and absinthe. Originally made with equal parts
A cooling, combination of four different white spirits, triple sec, lemon and lime, crowned with a splash of cola.
Tangy, light and very easy to drink.
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