Adapted from a drink created in 2002 by Douglas Ankrah at The Townhouse bar in Knightsbridge, London. Douglas also founded London’s LAB bar which is
Created and originally served at New York's old Waldorf-Astoria prior to 1920. This recipe is adapted from Albert Stevens Crocketts 1935 'The Old Waldorf-Astoria
POUR absinthe into ice-filled glass, TOP with water and leave to stand. Separately THROW other ingredients with ice. DISCARD contents of glass (absinthe,
Created in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-wining Trinidad Especial by Valentino Bolognese.
The Batida is a traditional Brazilian style of drink and 'Fresa' means strawberry in Portuguese, the official language of Brazil.
SHAKE all ingredients with ice and fine strain into chilled glass.
Adapted from a recipe by Wayne Collins, London, England
This variation on the Dry Martini was created by the mind of author Ian Fleming, the result of various influences, and made famous by his including it
Thought to have been first made in the 1880s by a bartender in Chicago this drink was originally named the Continental Sour and then Southern Whiskey Sour
Created in the mid-80s by Dick Bradsell at Fred's Club, Soho, London, England. In 2001 Dick wrote the following for us about his creation: “The best
SHAKE all ingredients with ice and strain into ice-filled glass.
POUR all ingredients into ice-filled glass and STIR.
BLEND all ingredients with a 6oz scoop of crushed ice.
SHAKE all ingredients with ice and strain back into the same shaker to remove the ice. SHAKE again without ice (dry shake) and then strain into chilled
Exactly where the Vodkatini fits in the vexed question of the origins of the Dry Martini are unknown but it is certain that 'Vodka Martinis' were being
Lightly MUDDLE mint (just to bruise) in base of glass. Add rum, lime juice and sugar. Half fill glass with crushed ice and CHURN (stir) with bar spoon.
For the full history and other information please see our full entry of the Bloody Mary cocktail.
POUR ingredients into ice-filled glass and lightly stir.
Created in 2001 by yours truly (Simon Difford) and originally called the Chocolate Covered Cranberry Martini - every drink in V-shaped glass was called
Created by the legendary Dick Bradsell in 1983, you can read the full story behind this popular cocktail, much of it in Dick's own words, on our Espresso
A dodgy drink from the 1980s.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda, gently stir and serve with straws.
A cocktail commonly made in bars, cafés and even road side stalls of Jalisco, Mexico. The simple 'cantaritos' clay pot is often used as a disposable take
SHAKE first nine ingredients with ice and strain into glass filled with crushed ice. FLOAT overproof rum.
A popular cocktail in Jamaica.
Recipe adapted from George Kappeler's 1895 'Modern American Drinks'.
Some attribute the creation of this drink to Roosevelt: the 32nd president was a keen home bartender, although his cocktails were reportedly 'horrendous'
An infamous cocktail during the 1980s.
POUR all ingredients into ice-filled glass and stir.
POUR ingredients into chilled glass and lightly stir. No ice!
Created in the summer of 2008 by Jörg Meyer at Le Lion • Bar de Paris, Hamburg, Germany and originally named Gin Pesto. Jörg blogged about his new
It has long been traditional in Italy to marinade fresh peaches in wine and the Bellini draws on this tradition, combining prosecco wine with puréed white
See our main Piña Colada page for the story behind this classic and for links to numerous variations on this recipe.
Recipe adapted from Stanley Clisby Arthur's 1937 book Famous New Orleans Drinks and How to Mix 'Em' in which he wrote, This is the special cocktail served
This infamous drink reached the height of its popularity in the early 1980s. Of the many stories surrounding its origin, perhaps the most credible attributes
Adapted from a drink in Ted Saucier's 1951 book, Bottoms Up!.
POUR all ingredients into ice-filled glass and lightly stir.
Adapted from a 2005 recipe by Sam Ross at Milk & Honey, New York City, USA. Sam’s original recipe calls for ¾ oz honey-ginger syrup in place of ginger
BLEND ingredients with 12oz scoop of crushed ice. Pour into glass and serve with straws.
A popular and classic way of serving tequila in Mexico. Bandera is Spanish for flag and the 'Bandera de México' is or course green, white and red - hence
In 1934, Victor Jules Bergeron, or Trader Vic as he became known, opened his first restaurant in Oakland, San Francisco. He served Polynesian food with
Adapted from a drink created in 2009 by Eric Alperin at The Varnish, Los Angeles, USA.
Created in the early 1990s by Julio Bermejo and named after his family's Mexican restaurant and bar in San Francisco, the self-proclaimed “premier tequila
Adapted from a recipe by Don Lee, PDT, New York, USA. Don's original recipe called for yellow Chartreuse.
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
Ice glass and set to one side. Separately, in another glass stir other ingredients with ice. Discard ice in the now chilled set aside glass and rinse with
Paloma is Spanish for 'dove' and this well-known cocktail in Mexico was created by the legendary Don Javier Delgado Corona, owner/bartender of La Capilla
Very popular in its homeland, Australia.
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