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Californian Margarita image

Californian Margarita

To quote a long time Californian and frequent visitor to America's Southwest, this recipe is a classic Margarita but with a few tweaks. Usually a silver/blanco
Daiquiri (Difford's recipe) image

Daiquiri (Difford's recipe)

Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. For an even better Daiquiri: In place of sugar syrup,
Difford's Fruit Cup No.1 (gin based & Pimm's Cup-like) image

Difford's Fruit Cup No.1 (gin based & Pimm's Cup-like)

This long refreshing fruity cocktail mimics the characteristics of a Pimm's Cup but with the punch and fullness flavour, reminiscent of distant decades
Dry Martini 'Preferred' (5:1 ratio) image

Dry Martini 'Preferred' (5:1 ratio)

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
Dry Martini (15:1 ratio) Montgomery's image

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
Left Bank Martini image

Left Bank Martini

An aromatic, dry blend. Modern bartending convention would suggest that this drink should be stirred. However, it's much better shaken. Go easy with the
Margarita on-the-rocks (Difford's recipe) image

Margarita on-the-rocks (Difford's recipe)

This is how we prefer our margaritas to be served. Tangy citrus and tequila with a hint of balancing sweetness and a faint salty undertone. We also prefer
Martinez image

Martinez

Medium dry, rounded and superbly complex. Your choice of genever will make or break this fabulous cocktail - choose with care. I prefer a combination of
Mezcal Margarita image

Mezcal Margarita

A smokin' Margarita. Depending on your palate, you may want to vary the amount of agave syrup – from 2.5ml or even no agave syrup for dry palates to
Negroni Cocktail image

Negroni Cocktail

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
Penicillin cocktail image

Penicillin cocktail

A Whisky Sour with honey richness, subtle smoke and enlivening ginger spice.
Poet's Dream image

Poet's Dream

Subtly boozy, honeyed and herbal.
The Last Word cocktail image

The Last Word cocktail

Traditionally made with equal parts gin, Green Chartreuse, maraschino liqueur, and lime juice but, like like many others, (when using a 40%-43% alc./vol.
Affinity image

Affinity

A spirituous aperitivo-style cocktail, or an after-dinner sipper, which can be made with numerous different sweet vermouths or indeed a vermouth amaro
Air Mail image

Air Mail

Lightly or well-aged rum invigorated with dry champagne, freshened by a touch of lime and balanced by honeyed richness. Described by some as being a rum-based
Añejo Old Fashioned image

Añejo Old Fashioned

A hint of agave syrup sweetness and dilution from the stirred ice knocks back the spirit's fire while opening and releasing agave flavours. (If you don't
Banana Calling image

Banana Calling

This short, sharp cocktail is best described as a Banana & Fino Sherry Gin Sour. The fino and banana notes are subtle, so subtle that it is not obviously
Blood and Sand (Difford's recipe) image

Blood and Sand (Difford's recipe)

The equal parts Blood and Sand (scotch, cherry brandy, sweet vermouth, and orange juice) formula from the 1930 The Savoy Cocktail Book is the accepted
Bloody Mary (Difford's recipe) image

Bloody Mary (Difford's recipe)

A Bloody Mary Cocktail with a hint of bell pepper freshness and a touch of sherry.
Bobby Burns (Difford's own) image

Bobby Burns (Difford's own)

This recipe combines elements from the world's most respected writers of vintage recipes – the base formula comes from Craddock's 1930 The Savoy Cocktail