Cocktail Hall of Fame
The broadside firepower of navy rum balances sweet pineapple and coconut in what is an all too delicious Tiki-style libation.
Reminiscent of a long fruity Margarita with refreshing effervescence.
This pink/rust red drink is bittersweet with underlying bourbon character and lemon zestiness.
Passion Fruit Daiquiri
The rum character comes through in this tropically fruity cocktail.
Pegu Club (Difford's recipe)
Citrusy and refreshing with the gin base providing backbone. Rich zesty orange curaçao is accentuated by tart lime.
Penicillin (Difford's version)
A Whisky Sour with honey richness, subtle smoke and enlivening ginger spice.
Picante de la Casa (Soho House Tonic)
Best described as a Tommy's Margarita with added chilli spice and coriander/cilantro.
Pimm's Cup (Difford's Fruit Cup No.1)
This long refreshing fruity cocktail mimics the characteristics of a Pimm's Cup but with the punch and fullness flavour, reminiscent of distant decades
A splash of cachaça adds some Latin flavour, lime adds a citrusy bite while a splash of fresh cream makes this Piña Colada creamy white.
This is a drink that likes dilution and I'd aim for around almost equal parts water and gin after stirring with ice. A spoon full of sugar certainly helps
A generous measure of gin and high proof applejack provide spirituous spice which, along with lemon juice sourness, ensures that although pink this cocktail
A tangy, balanced combination of rich flavours. The quality of pisco used is crucial to the success of a Pisco Punch.
Traditionally this drink is blended with crushed ice, but I (yours truly) prefer my Pisco Sours served straight-up or on the rocks. Either way, it's best
A tangy punch which harnesses the rich flavours of the rum.
Subtly boozy, honeyed and herbal.
Porn Star Martini
A passion fruit and vanilla crowd-pleaser that's balanced with zesty lime, often served with sparkling wine on the side.
Bourbon and maple syrup somewhat overwhelm the headline port wine, although it does add an underlying fruitiness to this balanced and tasty riff on an
P.S. I Love You
P.S. You'll love this creamy, slightly sweet dessert cocktail.
Basically a Scotch and soda with a delicate hint of ginger spice, the Presbyterian cocktail should be made using Scotch whisky rather than bourbon, rye,
Queen's Park Swizzle
This close relation to the Mojito is drier, more complex and tad less minty than its sibling.
The bittersweet herbal notes from the vermouth and Cynar combine harmoniously with the cachaça. Depending on how punchy you like your cocktails you may
Ramos Gin Fizz
One of the great classic cocktails. The perfect balance of sweet and sour is enhanced by the incredibly smooth, almost fluffy mouthfeel.
This berry fruit influenced riff on a Lynchburg Lemonade has a sweet and sour flavour laced with whiskey.
Spicy rye whiskey with a hint of absinthe smoothed by thick meringue-like lemony egg white.
This boozy Manhattan-like cocktail is recognised as being a straight-up contemporary classic but it's perhaps best-served on-the-rocks in an old-fashioned
Remember the Maine
Charles H. Baker says of this twist on a Sazerac, Treat this one with the respect it deserves, gentleman.
The Scotch answer to the Manhattan. The Rob Roy is classically made with Angostura Bitters but in his 1948 The Fine Art of Mixing Drinks David Embury assets
Bittersweet, tequila-based, and Negroni-like. Classically garnished with a lemon zest twist but better with grapefruit.
Royal Bermuda Yacht Club
A full-flavoured, tangy Daiquiri with faint clove spice.
Rum Old Fashioned
The flavour of the overproof rum greatly adds to the character of this Old Fashioned. There are many rum Old Fashioned riffs but this is the recipe that
In Jamaica, the spiritual home of the Rum Punch, they like their rum overproof and many prefer this cocktail served over crushed ice to further dilute
Smooth and sour - well balanced.
Russian Spring Punch
Well-balanced, complex and refreshing.
The liqueur smooths and wonderfully combines with Scotch whisky. The proportions of Scotch to Drambuie vary wildly and are a matter of taste. However,