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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 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
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
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
A dodgy drink from the 1980s.
Adaptation of a classic by yours truly (Simon Difford) in December 2014.
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
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 strain into ice-filled glass.
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
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
DRY SHAKE (without ice) all ingredients to emulsify. Add ice, SHAKE again and strain into ice-filled glass.
POUR all ingredients into ice-filled glass and lightly stir.
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 generous measure of vermouth to two of gin, hence the name 'Wet' Martini.
Adapted from a drink created by Sam Ross at Attaboy, New York City, USA. Sam’s original recipe calls for equal parts (¾oz each) lemon juice and 1:1
BLEND all ingredients with a 6oz scoop of crushed ice.
POUR ingredients into ice-filled glass and lightly stir.
So named as this cocktail's flavour resembles the soft drink of the same name. The Cheeky Vimto emerged in Britain in the early-Noughties but became famous
Created by Robb Collins when he was Group Head Bartender at London Cocktail Club, London, England. Developed for Cocktails in The City summer 2017.
Formula by yours truly (Simon Difford) in 2004.
STIR first 3 ingredients with ice and strain into ice-filled glass. FLOAT sloe gin on surface so it bleeds into drink. Finish with Galliano FLOAT.
POUR all ingredients into ice-filled glass and STIR.
Created 2007 by Philip Ward at Death & Co., New York City, USA and now one of many tequila and mezcal-based drinks at Phil's own bar Mayahuel, also in
Created in February 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
Created in 1938 by Walter Bergeron, the then head bartender at what is now the Carousel bar at the Monteleone Hotel, New Orleans, USA. Pronounced 'Voo-Ka-Ray',
Created in 2017 by Florian Beuren, Jägermeister’s UK brand ambassador.
Created in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-wining Trinidad Especial by Valentino Bolognese.
Thought to have been created circa 1949 by Gustav Tops, a hotel bartender in Brussels. Set against the start of the Cold War, the drink is said to have
SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with soda, gently stir and serve with straws.
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
An infamous cocktail during the 1980s.
My (Simon Difford) adaptation of Hugo R. Ensslin's Aviation Cocktail in his 1916 Recipes for Mixed Drinks.
SHAKE all ingredients with ice and fine strain into chilled glass.
Adapted from a recipe discovered at The Sea Fire Grill, New York City, USA.
One of the best-known drinks in Brazil, rabo-de-galo literally translates from Brazilian Portuguese as rooster tail or ‘cock tail’. In Brazil a cocktail
Adapted from a drink created in 2001 in the UK's The Living Room chain of bars.
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
The precise origin of the G&T is lost in the mists of time. Gin (or at least a grain based juniper spirit) was drunk for medicinal reasons from the 1600s
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer, lightly stir and serve with straws.
This simplified version of Dick Bradsell’s Espresso Martini (or Vodka Espresso) is preferred to the original recipe by some due to its simple equal parts
SHAKE first nine ingredients with ice and strain into glass filled with crushed ice. FLOAT overproof rum.
LAYER in glass by carefully pouring ingredients in the order listed.
Adapted from a recipe created by Sossio Del Prete.
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda.
Probably created by Don the Beachcomber in Los Angeles, USA.
From the Soggy Dollar bar on the island of Jost Van Dyke in the British Virgin Islands. The bar's name is logical, as most of the clientele are sailors
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
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
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