Sally Morgan

I find absinthe can quickly overwhelm a cocktail and in any case wasn't too sure what a dash was - so put in a couple of drops which I thought was just right. Definitely revived this corpse

Well worth getting top quality ingredients for this one and then it will sing. In addition to a good genever it's worth getting craft vermouths such as Pembrokeshire's Still Wild offerings

Picture the scene - it's a muggy day and pollen is rampant. You're back from a training run and what sort of cocktail do you want (once you've properly rehydrated of course)? This one. Clean, well balanced and rinses all of the pollen off the back of your throat. I've always like this particular Cosmopolitan recipe, but never more so than today.

The smokiness of the Mezcal makes this a great pre (or during) barbeque cocktail.

A classic and well worth trying. Personally I'd always make with a good freshly brewed espresso (decaf for me unless it's a breakfast cocktail!)

works both with and without the bitters. It's difficult to get the sugar to dissolve if you do grind it in a mortar and pestle so if you want the full effect mix early and stir in the sugar and leave to sit.

Really fresh from the lime. I don't normally fine strain because I like the shards of ice but in this case it does improve the look.

Shows off the Lakka / Cloudberry liqueur wonderfully, which is just what you want with this special drink.

Slightly confusing as there's 1/6 melon in the ingredients but 1/8 in the method. I don't suppose it matters too much though and this is a good recipe if you have some melon to use up - light and refreshing a good summer cocktail.

had to do without Tajin which I think would make it even better, but this is a stunner. There's a real smoky taste from the Mezcal which would make this a great pairing to a smoked barbecue. It's definitely getting an outing next time I'm cooking pulled pork.

A great way of showcasing a craft vermouth (I can highly recommend Pembrokeshire's Still Wild Sweet Rosso Vermouth for example) in which case serve straight up to appreciate it at it's best

Oh now I feel bad because this is a Difford original recipe - but I have a feeling this one might work better 'on the rocks'. I loved it right up to the point that it warmed up a bit (I do like to savour my cocktails) and then it tasted to me like flat ginger beer. I'm really sorry Simon this is the first of yours that I haven't completely adored I feel like a bad person.

Everything you could want from a classic cocktail, well balanced.

My mother-in-law's favourite cocktail so I'm unable to be impartial. The Raffles Hotel was closed for refurbishment when she was there but her friend took her somewhere else where apparently they served a much better version. I'd like to think it was like this. Raise a toast to the cocktail drinkers of yesteryear when you drink it - and I recommend you do.

Packs a fruity punch and you can up the ante by substituting the sugar syrup with 10 ml grenadine (or to taste) which helps with the whole 'blood' theme.

Don't worry about the amount of sugar syrup - it's needed to balance the dryness of the alcohols and the sourness of the lemons. Use a decent gin as you'll be tasting it come through nicely (I hope!)

I had no idea genever and apple juice went so well together. Worth getting good apple juice (or juicing your own) for this one.