3 Ingredient Cocktails
Black in colour and with a flavour that's recognisably part of the Negroni family but with a flat Coke-like smoothness that makes a classic Negroni taste
Normally we'd follow convention and honour the Martini name with a V-shaped glass. However, due to the splash of champagne, a coupe seems more in keeping
Rich in both colour and flavour. Don't scrimp on the quality or amount of raspberry jam used.
Life is Beautiful
This dry herbal aperitif cocktail is enriched with the floral tones of elderflower liqueur.
This three equal part cocktail makes for a perfect aperitivo.
Gin Sonic Highball
A lower alcohol and lower sugar version of a Gin & Tonic with a smaller serve of gin topped with equal parts tonic water and soda water so reducing the
Grassoide Ferro Cocktail
This simple but brilliantly complex aperitif-cum-digestif cocktail dates from the 1930s when it, and most other cocktails were shaken. Don't allow modern
Gin Spider Highball
A Pink Gin & Ginger would also be a fitting name for this tasty alternative to a Gin & Tonic.
This gin, Barolo Chinato and Peychaud's bitters trio is remarkably reminiscent of a Negroni.
This is the kind of cocktail that many bartenders will want to stir rather than shake. However, it is classically shaken. Herbal, zesty and spirituous.
Original Savoy and Vermeire recipes for this cocktail specify 2 dashes of crème de noyeaux. We've interpreted this as being a generous 5ml / 1/6oz measure
This Wet Martini-style cocktail is basically, a Fairbanks No.2 but with Lillet in place of dry vermouth.
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.
Fitzgerald (no added sugar & low-calorie)
Zingy candied sherbet lemon with hints of botanical complexity and herbal bitters. This drink is better with the addition of dashes of aromatic bitters
Gin Agrumi Highball
Citrusy gin and accompanying botanicals, zesty limoncello and grapefruit soda.
A Wet Gin Martini with a touch of elderflower floral richness.
This could also be termed a Perfect Martini and it could be argued that bald is a perfect hairstyle – at least for us baldies.
Bijou Cocktail (inspired by Lawlor's 1895 recipe)
A boozy sipper of a cocktail that's medium dry with honeyed richness. Gin based with orange zesty freshness and sweet vermouth adding deep herbal complexity.
Tuxedo No.4 or Tussetto
Bone dry and aromatic with green grape, citrus and mineral notes. Also consider garnishing this cocktail with an olive – it suits it. This is a tasty
Tuxedo Cocktail No.1 (Savoy & Duffy's recipe)
Bone dry with faint anise and liquorice notes from the absinthe.
Gimlet (no added sugar & low-calorie)
Fresh lime juice replaces cordial in this vitamin C loaded, almost healthy gin laced sugar-free version of a classic Gimlet.
Rusty Peach Cocktail
A dark, delicately bittersweet and light in alcohol aperitif cocktail.
Fin de Siècle (End of Century) Cocktail
Dry, spirituous and zesty, this is a cocktail that lends itself equally to aperitif or after-dinner occasions.
SHAKE all ingredients with ice and strain into ice-filled glass.
A bone dry and Islay smoked Vesper may appeal – certainly worth a try if you're into Martinis and Islay whisky.
Amber Negroni (Difford's recipe)
As the name suggests, this riff on a classic Negroni is amber in colour with honeyed notes and is not quite as bitter as the classic red version.
This white Negroni is not quite as dry and bitter as a traditional red Negroni and has additional pleasing creamy honeysuckle notes.
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 2:1 Dry Martini with a slug of triple sec and dashes of absinthe contributing zesty orange and subtle aniseed respectively.
Boozy and cleansing with gin, floral elderflower with zesty citrus.
This Reverse Martini-style drink features a floating salted cherry blossom as a garnish. This is not just for looks, the hint of saltiness it lends this
Greek Celery Cocktail
Celery and mastiha pair well, while gin adds a spirituous bite and botanical complexity. A small grind of pepper to finish adds a nuance of spice.
Violet Negroni cocktail
Bittersweet with a strong hint of gentian. A great aperitif.
Londoner (Ward's recipe)
As a born and bred Londoner, I'm slightly miffed that a New Yorker has applied the name of our great city to a drink using French and Italian products,
Entente Cordiale Cocktail
This gin laced cocktail is flavoured with apricot liqueur which is balanced and made more complex by dry vermouth. A dash of orange bitters and a light
Atta Boy Cocktail
The orange zest twist makes or breaks this classic, which when properly balanced lets the gin shine with the sweet pomegranate notes of the grenadine obvious
Wayne Collins, this drink’s creator, originally used equal parts as is usual for a classic Negroni and after trying various other formulations we’ve
Gimlet Cocktail (Charles H. Baker's 1939 recipe)
Boozy and very subtly flavoured and edging very slightly towards being sweet.
Light and delicate, a tasty aperitif cocktail.
Rocky Left Bank
Slightly sweet, crowd pleasing combo of gin, elderflower and white wine.
The Cappa Cocktail
Dry, balanced and delicate with a balanced marriage of gin, fortified wine and maraschino.
Christmas Velvet Alexander
Combining advocaat, gin and fino sherry, this is the ultimate stereotypical English granny's Christmas cocktail.
Gin Salad Dry Martini
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
Dry Martini (2:1.5 ratio) Sopping Wet
Herbal vermouth flavours pervade this Sopping Wet Martini.
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 (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
A riff on a classic Bee's Knees with lime juice. It's snappier with lime instead of lemon.
Unusual Negroni Cocktail
A very soft rendition of a classic Negroni.
A heady mix of gin, vodka and the distinctive herbal flavour of Chartreuse.
Falernum adds a touch of Caribbean spice to this Gimlet.
A light and fragrant Sweet Martini style drink with elderflower liqueur and peach bitters.
The botanicals in the gin and the herbal Bénédictine combine well in this drink which is balanced by the addition of bitters.
A classic Gin Martini made aniseed fresh with a dash of absinthe.
G. G and G
Pine fresh gin notes combine with aniseed and herbal notes, freshened by pink grapefruit and toned by dashes of orange bitters.
Delicately flavoured, bittersweet grapefruit and sweet vermouth fortified with gin.
A variation on the Negroni. More gin and less Campari make for an unusual bittersweet Martini.
What a way to go. A Dry Martini with a dash of the green fairy.
Honolulu Cocktail No.2
Bénédictine and maraschino dominate this slightly sweet old-school after-dinner cocktail. Perhaps better served without our added splash of water but
Surprisingly fresh and light, this starts slightly sweet but finishes with refreshing bitter tannins. Tea pearls - hand-rolled balls of tea leaves -make
Apricot fortified by gin and apple brandy. Craddock's 1930 recipe calls for this cocktail to be shaken rather than stirred, indeed it's a cocktail that
Craddock calls for this drink to be shaken, but in this instance stirring seems more in order.
A delicious dessert-style drink.
Waldorf Cocktail No.2
Lime works better than lemon but like the Astor, using a combination of lime and lemon produces an even better drink.
Very wet, aromatic Martini.
Dry, subtle, and depending on your choice of sake, possibly amazing.
Pepin Rivero Special
White chocolate come coconut ice-cream, only vaguely rescued from fluffiness by gin spirit.
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
A wonderfully wet Martini with the addition of Lillet and orange bitters.
Martini with a Spot
Absinthe adds bone-dry complexity to this otherwise Wet Martini.
Stir well as dilution helps to tame this old-school classic in which bitter orange predominates.
Lorraine (by Joe Gilmore)
A Wet Martini served on the rocks, sweetened and flavoured with a slug of orange liqueur.
Hula Hula or Hoola-Hoola Cocktail
Gin and juice - orange with a splash of orange liqueur.
A shaken Wet (5:1) Martini with orange bitters.
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.
Old Guard but this Sweet Martini made sweeter with a dash of orange liqueur well deserves a place on modern cocktail lists.
The Dubonnet Cocktail #2
Gin and Dubonnet with a hint of citrus. Be sure your Dubonnet is the French stuff.
The Dubonnet Cocktail #1
Simple yet complex. Dry and aromatic.
Hard to hate but the cola and lime dominate the subtle gin flavours.
Grapefruit and maraschino balance each other in this gin-based classic.
Rich cherry liqueurs fortified by gin and bittered with a hint of orange.
Beverly Hills Hotel Cocktail
Zingy grapefruit sourness balances rich elderflower in this gin-laced cocktail which you might consider enjoying with your breakfast. That's how they rock
Barton Special Cocktail
Dry and hardcore - gin, apple brandy and Scotch, tamed only by a little dilution and being chilled.
This rosé coloured Martini is harder and more spirituous than it looks - perhaps why the name?
Amber Room #2
A subtle, delicately floral Martini.
Houla Houla Cocktail
Orange generously laced with gin.
Gin & Juice
Gin and fruit juice. OK, but nothing to sing about.
Froth Blower Cocktail
Salmon-pink and very frothy but surprisingly complex and tasty.
The Flo Ziegfeld
The original recipe omits sugar but was probably made with sweetened pineapple juice.
Dry Martini (2:1 ratio) Wet
Reputed to be a favourite of HRH Prince Charles.
Balanced rather than sweet. The old-school Dry Martini meets the contemporary fruit driven Martini.
Somewhat reminiscent of a frozen gimlet – the combination of gin and lime shines in this freshening swizzle.
To quote Harry Craddock, Very mellifluous: has a fine and rapid action: for morning work.
A 2:1 Dry Martini but with a splash of orange curaçao taking the dry edge off and adding more subtle complexity than orange bitters.
Smoky Islay malt combines with London dry gin to give a smoky, almost sweet character to a traditional Dry Martini.
Reminiscent of a fruity screwdriver with botanical gin character. When made with a good slow gin and freshly squeezed orange juice this is a great brunch
Dry and aromatic - for serious imbibers only.
If you like Aviations then this caraway influenced sour may appeal. It's powerfully flavoured so also consider serving in an old-fashioned over ice to
Seventh Heaven No.2
Grapefruit citrus bitterness balances rich floral maraschino liqueur in this delicately balanced gin-based cocktail.
Sake and a hint of orange liqueur add the perfect aromatic edge to this cocktail.
Gin and vodka with a sweet hint of chocolate.
A wet Martini made 'easy' by a dash of pomegranate/grenadine syrup.
Peychaud's bitters give this fragrant cocktail a delicate pink hue.
The Rose #2
Cherry and gin dried with vermouth.
Aromatic and balanced.
Simple but tasty. All three flavours are harmonious.
Raspberry 'Martini' (by Dick Bradsell)
Rich raspberry flavour laced with gin.
The Dry Martini meets the Gimlet. They should meet more often.
Slightly sweet, very creamy - drink after dinner.
Pink Gin & Tonic
Basically a G&T with an extra pep of flavour from bitters, this has a broader appeal than the original Pink Gin.
The high proportion of vermouth makes this Martini almost sherry-like.
Rich cassis tempered by gin and dry vermouth.
Dry, aromatic and packs one hell of a punch.
A dry Martini for those with a penchant for Scotch.
Great if you love Sambuca.
Light and easy drinking. Gin and orange lightly spiced with ginger.
A sour, tart, fruity cocktail with more than a hint of lychee.
Orange Bloom Martini
Strong, fruity, zesty orange laced with gin.
Dubonnet smooths the gin while maraschino adds floral notes.
This dyslexic Gnome is dry and interesting.
A dry, refreshing, long drink.
This fruity, grapefruit-led drink is pleasantly bitter and sour.
Fruity and frothy topped. Like Baywatch!
Stir this 'perfect' Martini around and then get merry.
A classic Martini served perfect and very wet. I prefer mine shaken which is the method Harry specifies in his guide.
This appropriately named, simple drink is one of my favourite Grand Marnier cocktails.
Harry wrote of his own drink, By its bitter-sweet taste this cocktail is especially suited to be a luncheon aperitif.
An equal parts (Fifty-Fifty) Dry Martini with a hint of orange due to the use of orange curaçao, orange bitters and an orange zest twist.
Tangy grapefruit laced with gin and a hint of orange. Tart finish.
The lychee liqueur dominates this surprisingly dry Rickey.
Lychee & Rose Petal Martini
Light pink in colour and subtle in flavour.
The classic gin and vermouth Dry Martini made not so dry and a bit more approachable with a splash of sugar.
Aromatic vermouth dominates but gin botanicals put up a spirited defence in this flavoursome 'medium' Martini.
A Fifty Fifty Martini with faintly rust colour inducing bitters and subtly fruity maraschino.
A subtle Martini with the honeyed flavours of icewine melding with botanicals in the gin and balanced by the acidity of the white wine.
Soft and fruity. Careful, it's harder than you think.
Hanky Panky Cocktail
This is basically a Sweet Martini influenced by the addition of bittersweet and aromatic Fernet Branca.
A 'wet' Martini with bitters.
More approachable than a stirred Dry Martini and downright soft compared to a Naked Martini.
A Gin Sour served over crushed ice in a goblet.
If correctly made this serious, gin dominated cocktail should be blush, not pink.
Gin & It
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
Gimlet (Schumann's recipe)
Schumann uses fresh citrus sourness to balance rich lime cordial but opts for lighter lemon juice rather than lime as is classic with a Gimlet.
Gibson Dry Martini
A classic Dry Martini with cocktail onions in place of an olive or a twist.
Different! Almost flowery in taste with the spice of ginger beer.
Rosemary and sweet elderflower combine wonderfully with the gin botanicals to make an interesting and approachable Martini.
Dry Orange Martini
Bone dry, orangey, aptly named Martini.
Dry Martini (5:1 ratio) Dickens Preferred
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
Dirty Martini Cocktail
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
Dickens' Dry Martini
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.
Club Cocktail (Craddock's recipe)
A sweet Martini with a hint of Chartreuse.
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 long stir delivers the dilution necessary for this aromatic, delicately spiced and herbal Wet Martini.
This pinky/rusty drink benefits from a good long stir but the result is an aromatic, medium dry, spicy vanilla Martini.
This drink benefits from a long, chilling and diluting stir. The result is a Martini-style, fruity but dry.
Black Jack Cocktail
More burgundy than black but dark fruits of the forest dominate this medium dry cocktail.
Aviation Cocktail (Savoy spec.)
This is a fantastic, tangy cocktail and dangerously easy to drink - too many of these and you really will be flying.
Army & Navy
Almond and lemon flavoured gin. Subtle, citrusy and (despite generous orgeat) dry.
Rich apricot and apple with a backbone of botanical gin. Balanced rather than dry or sweet. This drink looks better when stirred but the Harry Craddock's
Cowboy Hoof Martini
Lightly sweetened gin shaken with fresh aromatic mint.
Basically a Negroni with liqueur replacing sweet vermouth. Like the Italian classic this is both bitter and sweet.
Rich cherry is balanced by botanically complex dry gin and citrus freshness, and further dried and deepened by vermouth.
The Buck / Gin Buck
The Buck can be improved by adding a dash of liqueur appropriate to the spirit base. E.g. add a dash of Grand Marnier to a Brandy Buck.
Arnaud (Parisian Nights)
This flavoursome three equal parts cocktail has a lightly sweet palate followed by a dry finish. An interesting balance of blackcurrant, vermouth and gin.
A tart variation on the Sea Breeze. As dry as Arizona.
Alaska (Savoy recipe)
In his 1948 The Fine Art of Mixing Drinks, David Embury says of the Alaska, This is also sometimes called the Oriental. It can be greatly improved by using
A dry, orangey, herbal, gin-laced concoction.
Dry Martini (10:1 ratio) 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
Surprisingly dry, chocolate and orange laced with gin.
Emerald Green with full-on mint. Good as a digestif after a tenor-sized meal. This was originally a shaken drink and despite modern-day convention, we
Bermuda Rose Cocktail
Delicate, floral and aromatic. A hint of sweetness but not so as to offend.
Lychee & Sake Martini
Spirit-forward but mellowed by sake and lychee.
Tango Cocktail (from the Bellagio)
Passion fruit liqueur balanced tart grapefruit fortified with gin.
A slightly sweeter, less bitter, rhubarb-influenced riff on a classic Negroni.