Glowing red, the Negroni manages to be both sophisticated and simple at the same time and is definitely for a grown-up palate - for many it's simply too
Think gin-based Mojito – refreshing and easy drinking.
The orange zest twist makes or breaks this classic, which when properly balanced lets the gin shine supported by herbal vermouth and delicate sweet pomegranate
Tangy gin-laced lemon sourness with aromatic maraschino - too many of these and you really will be flying.
The combination of honey and lemon suggests flu relief but don't wait for an ailment before trying this soothing concoction. The beneficial addition of
A fairly dry, complex cocktail. Generous sweet vermouth and orange juice make the Bronx less bitter and fruitier than many of its era, but still challenging
Originally made with Riesling Rhine wine, the Cardinale has become a Negroni made with dry vermouth, producing a lighter cocktail than when made with the
A Tangy and fresh Gin Sour without the egg white. A juniper heavy gin and dashes of bitters are key to the success of this sour.
A simple, silky and delicious gin-laced classic with a sour finish. My White Lady recipe is authentic to the proportions in Harry Craddock's 1930 recipe
Gin-forward, boozy and bittersweet – as it says on the tin, this is a coffee-influenced Negroni – simple as that.
Long sweet 'n' sour coffee.
A Clover Club freshened and made more interesting by the addition of fresh mint, and not just as a garnish.
A riff on a classic Bee's Knees with lime juice. It's snappier with lime instead of lemon.
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.
A Gin Salad is made like a regular Dry Martini but with three olives and two cocktail onions as garnish. They should be pushed onto the stick in the following
I do like a shaken Dry Martini! Sorry, I should say Bradford. For some a shaken martini is blasphemous but the aeration generated by the more vigorous
A Dry Martini with the proportions reversed to make a sopping Wet Martini.
Lightly sweetened gin shaken with fresh aromatic mint.
A 5:1 Dry Martini served without any garnish (i.e. no olive or twist). The name is a reference to Charles Dicken's novel Oliver Twist.
The quantities of gin and vermouth stated in this recipe produce a Dry Martini with a 30:1 ratio of gin to vermouth. A small amount of dilution is achieved
Bone dry, orangey, aptly named Martini.
Salmon-pink and very frothy but surprisingly complex and tasty.
A classic Dry Martini without bitters and garnished with cocktail onions in place of an olive or a twist. On those two distinctions, all are agreed. However,
Remembering both vermouth and gin are flavoured with similar botanicals, they obviously have an affinity for each other. This drink may be simple but made
Everyone has heard of this clean, refreshing, long drink but few have actually tried it.
The balance of bitters to sugar is key to the success of this cocktail. Use a Japanese dasher bitters bottle and measure your 2:1 sugar syrup judiciously
A classic Martini served perfect and very wet. I prefer mine shaken which is the method Harry specifies in his guide.
I've added the merest touch of sugar to the classic recipe and a dash more absinthe to make this old-school cocktail pop. However, approach with caution,
A classic Three-to-One Dry Martini served in bijou proportions.
Fruity, zesty, delicately herbal orange laced with gin. Modern bartending convention is to stir rather than shake this Martini but it's better shaken,
APerfect Martini with a splash of orange juice and a touch of maraschino liqueur.
This is a cocktail that likes dilution, hence the shot of water in my recipe. And, a spoon full (or ½ spoon) of sugar certainly helps the medicine go
A regular Martini, but garnished with two olives instead of one.
A 2:1 Wet Martini tamed by a dash of pomegranate/grenadine syrup.
A gin martini made with sweet vermouth - sweet in name but drier than the cherry garnish might indicate.
Somewhat reminiscent of a frozen gimlet – the combination of gin and lime shines in this freshening swizzle.
The judicious dashing of bitters makes or breaks this Gimlet-like cocktail which tastes good when made with a dry gin but better when made with an old
Gin-laced and Martini-like with subtle mint and orange.
Despite the maraschino liqueur this Martini-style cocktail is dry and punchy.
A Fifty-Fifty Martini with added flavour and aroma thanks to the addition of a trio of bitters, liquor and liqueur.
This rosé-coloured Martini is harder and more spirituous than it looks - perhaps why the name?
This could also be termed a Perfect Martini and it could be argued that bald is a perfect hairstyle – at least for us baldies.
We have dramatically cut the bitter liqueur and lemon in Mickael's original recipe to make a much lighter drink.
Gin replaces cognac in this variation on the classic Sidecar.
Just as it says on the tin, a sweet 'n' sour coffee.
Basically, a Negroni with liqueur replacing sweet vermouth. Like the Italian classic, this is both bitter and sweet.
A gin Martini 'dirtied' with pickled gherkin brine and garnished with a pickled gherkin.
A Gin Sour sweetened with orange liqueur. Harry Craddock's original 1930 recipe calls for 1 part lemon, 1 part triple sec, and 2 parts gin. Depending on
This is one of those drinks that benefits from a little dilution to prevent the citrus and gin becoming too aggressive.
Fruit and botanicals served long and refreshing.
A Gin Sour served over crushed ice in a goblet.
Clean, sharp and refreshing. Please don't serve this in a Collins glass, it should be a short drink served long in a 10oz Highball or Fizz glass.
Sugar balances the citrus juice, the spirit fortifies and the carbonate lengthens.
A 'wet' Martini with bitters.
A fantastically wet, sweet and aromatic Martini.
A shaken Wet (5:1) Martini with orange bitters.
A Fifty Fifty Martini with faintly rust colour inducing bitters and subtly fruity maraschino.
A Bronx with equal parts rosso and dry vermouths and with Angostura in place of orange bitters.
A refreshing balance of sour lemon and sugar, laced with gin and lengthened with soda.
The classic gin and vermouth Dry Martini made not so dry and a tad more approachable by a splash of sugar.
A vintage French riff on a Negroni. This cocktail is perhaps better, certainly easier drinking when served on-the-rocks.
Fresh, zesty orange with a pleasing touch of alcohol.
This Martinez is aromatic, complex and very dry.
Stir this 'perfect' Martini around and then get merry.
Exactly what the name promises.
This classic cocktail is smooth and aromatic.
An Aviation mellowed by egg white and cream.
As Dale DeGroff, this cocktail's creator, says, it's a Negroni softened by fresh orange juice and a splash of triple sec.
A sophisticated, complex balance of orange and gin.
As the name suggests, this refreshing and fruity long drink is both gin-laced and pink in colour. And yes, it's also fizzy. Well if not out and out fizzy,
A one-to-one Perfect Martini with extra grenadine sweetness and orange bitters adding complexity.
A properly grown-up Gimlet which bears a striking resemblance to a Southside..
Fresh, fragrant and balanced.
A Bronx made 'silver' by the addition of egg white.
Gin and mint with a splash of lime. If you like a Mojito and you like gin, then you'll also like the Southside.
Orange and gin with a souring splash of lime juice.
A variation on the Negroni. More gin and less liqueur make for an unusual bittersweet Martini.
A dry, orangey, herbal, gin-laced aperitivo, closely related to the better known Bronx.
Pleasant, creamy, sweetened gin.
Basically a very wet Sweet Martini.
A White Lady in a sugar-rimmed glass with the addition of a dash of grenadine and substituting lime juice for lemon.
Gin and herbal vermouth with zippy zesty orange. My previous recipe comprised 30ml (1oz) gin, 15ml (½oz) orange curaçao, 30ml (1oz) rosso (sweet) vermouth,
Sweet coffee and orange smoothed by a creamy top. A veritable dessert in a glass. (Better when made with a dry coffee liqueur.)
Not particularly French but tart and sherbety.
Bone dry but botanically rich.
A well-diluted shaken Dry Martini. However, seems like a waste of good vermouth.
Aromatic vermouth dominates but gin botanicals put up a spirited defence in this flavoursome 'medium' Martini.
Gin sweetened with liqueur and grenadine, and soured with lime.
Made with equal parts gin, rosso vermouth and dry vermouth the result is almost sherry-like and suits the aperitivo moment. However, if you want that spirituous
Dry and aromatic with a hint of maraschino richness.
Gin laced, mint flavoured, traditional lemonade.
A minty Perfect Martini which is made more widely appreciable by the addition of half a barspoon of sugar syrup.
One for aficionados of the bittersweet and strong.
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