6 Mint leaves
6 Basil Leaves
2oz White Rum
1oz Lime Juice
0.25oz Sugar Syrup
Lightly muddle basil and mint in base of highball glass. Add rest ingredients and half fill with crushed ice. Churn then add more crushed ice and churn again. Serve with a straw and garnish with mint and basil leaves.
Balalaika
1.25oz Vodka
1.25oz Lemon Juice
1.25oz Triple Sec
Shake ingredients with ice and strain into a chilled glass.
Basil Bramble Sling
7 Basil Leaves
2oz London Dry Gin
1.5ozLemon Juice
0.5oz Sugar Syrup
0.5oz Creme de Mure
Muddle basil leaves in base of shaker. Add rest ingredients and shake with ice. Strain over ice into a highball glass and garnish with basil leaves.
Basil Gimlet
3 Basil Leaves
2.5oz London Dry Gin
0.25oz Lime Juice
1.5oz Lime Cordial
Shake ingredients with ice and strain into a chilled glass. Garnish with basil leaves.
Basil Smash
8 Basil Leaves
2oz London Dry Gin
0.75oz Lemon Juice
0.6oz Sugar Syrup
Muddle basil in base of shaker then add rest ingredients and shake with ice. Strain into a chilled glass and garnish with basil leaves.
Batida de Coco
2oz Cachaca
2oz Cream of Coconut
1oz Condensed Milk
Blend ingredients with ice and pour into a highball glass. Garnish with a coconut wedge.
Batida Rosa
2oz Cachaca
1oz Lemon Juice
1oz Pineapple Juice
0.5oz Grenadine
Shake ingredients with ice and strain into a chilled glass.
Bee Sting
1oz Rye Whiskey
1 Barspoon Runny Honey
1oz Tequila
2oz Apple Juice
Ginger Ale
Shake first four ingredients with ice and strain over ice into a highball glass. Top with ginger ale.
Bee’s Knees
2oz London Dry Gin
3 Barspoon Runny Honey
1oz Lemon Juice
1oz Orange Juice
Stir honey with gin until dissolved then add rest ingredients and shake with ice. Strain into a chilled glass and garnish with an orange twist.
Bella Donna Daiquiri
1.5oz Dark Rum
1.5oz Amaretto
0.5oz Lemon Juice
0.25oz Sugar Syrup
Shake ingredients with ice and strain into a chilled glass. Garnish with a cinnamon rim.
Add Benedictine and bitters to Champagne flute and top with Champagne. Garnish with a lemon twist.
BerryPurityH2O
2oz Purity Vodka
6oz Berry Water
Make berry water by infusing plenty of summer berries and a large lemon peel in mineral water overnight then straining. Stir ingredients briefly with ice and garnish with more berries.
Stir ingredients together and strain into a chilled glass. Garnish with a lemon twist.
Bourbon Blush
3 Strawberries
2oz Bourbon
0.75oz Creme de Framboise
0.25oz Maple Syrup
Muddle strawberries in base of shaker then add rest ingredients and shake with ice. Strain into a chilled glass and garnish with strawberries.
Brainstorm
1.5oz Bourbon
0.75oz Benedictine
1oz Dry Vermouth
Stir ingredients with ice and strain into a chilled glass. Garnish with an orange twist.
Brandy Alexander
2oz Cognac
0.5oz Dark Creme de Cacao
0.5oz White Creme de Cacao
0.5oz Double Cream
Shake ingredients with ice and strain into a chilled glass. Garnish with grated nutmeg.
Bramble
2oz London Dry Gin
1oz Lemon Juice
0.5oz Sugar Syrup
0.5oz Creme de Mure
Shake first three ingredients with ice and strain over crushed ice into a rocks glass. Drizzle creme de mure over the top and garnish with a blackberry.
Breakfast Martini
1 Barspoon Orange Marmalade
2oz London Dry Gin
0.5oz Triple Sec
0.5oz Lemon Juice
Shake ingredients with ice and strain into a chilled glass. Garnish with a triangle of toast spread with marmalade.
Rinse chilled rocks glass with Absinthe and dispose of excess. Stir rest ingredients with ice and strain into glass. Garnish with a lemon twist.
Cardinale
50ml Visciolata del Cardinale
30ml Genever
5ml Aceto Balsamico
Shake ingredients with ice and strain over crushed ice into a wine glass. Garnish with slices of liquorice plum.
Cardinale
50ml Visciolata del Cardinale
30ml Genever
5ml Aceto Balsamico
Shake ingredients with ice and strain over crushed ice into a wine glass. Garnish with slices of liquorice plum.
Celery Gimlet
1.5oz London Dry Gin
1oz Celery Juice
0.25oz Chartreuse Green
1/3rd oz Lime Juice
18th oz Rose’s Lime Cordial
18th oz Chardonnay Vinegar
2Dash Celery Bitters
Shake ingredients with ice and strain into a chilled glass. Garnish with a celery leaf.
Chatham Hotel Special
2oz Cognac
0.75oz Tawny Port
0.5oz Dark Creme de Cacao
0.25oz Double Cream
0.25oz Milk
Shake ingredient with ice and garnish with a lemon twist.
Chilli and Watermelon Daiquiri
2oz Rum
0.5oz lime juice
0.25oz sugar syrup
Quarter of a Green Chilli, Chopped
One Wedge Watermelon
Shake ingredients with ice and strain into a chilled Martini glass. Garnish with a whole chilli.
Chocolate Julep No 2
50ml Mozart Dry
10ml Sugar Syrup
10 Mint Leaves
Lightly bruise mint in base of glass. Half fill with crushed ice and add other ingredients. Churn and top with more crushed ice before churning again. Garnish with a mint sprig.
Chocolate Sazerac
0.5oz absinthe
2oz bourbon
0.5oz white creme de cacao liqueur
0.25oz sugar syrup
2 dash Peychauds bitters
Rinse chilled glass with absinthe, discarding excess. Shake rest ingredients with ice and strain into absinthe rinsed glass.
Cider With Rosie
1 Tesp Tea Horse Silver Rose Tea
50ml Gin
1 Tsp Honey
50ml Dry Cider
50ml Pressed Apple Juice
Add gin, honey and tea to mixing glass and leave to infuse for 20mins, stirring to dissolve honey. Strain into anice-filled highball glass and add rest ingredients. Stir to combine and garnish with apple slices and rose petals.
City of Spice
50ml Aged Rum
15ml Pimento Dram
15ml Sugar Syrup
20ml Lime Juice
20ml Passion Fruit Juice
1 Egg White
1cm Slice Red Chilli
Muddle chilli in base of shaker then add rest of ingredients and shake with ice. Strain over crushed ice into a highball glass and garnish with a mint sprig and orange slice.
Claret Cobbler
1.5oz Cognac
1oz Grand Marnier
2.5oz Red Wine
Shake ingredients with ice and strain into a chilled wine glass over crushed ice. Garnish with a mint sprig.
1oz Vodka (preferably citrus)
1oz Cointreau
1.5oz Cranberry juice
0.5oz lime juice
1 dash Orange bitters
Shake ingredients with ice and strain into a chilled Martini glass. Garnish with a flamed orange zest.
Creole Punch
2oz Port
1oz Brandy
0.5oz sugar syrup
1oz lemon juice
3:1 orange juice to water
Shake ingredients except orange/water mix with crushed ice and pour without straining into a chilled Collins glass. Top up to 1/2′” from top of glass with orange/water mix and churn.
6 eggs
600ml full fat milk
300ml double cream
250ml rye whiskey/golden rum (or preferably half and half)
6 dashes Angostura bitters
3 dashes orange flower water
300g sugar
Separate eggs and whisk whites into stiff peaks. Add sugar to yolks and whisk until pale and smooth then add cream and milk and whisk mixture until smooth. Slowly add alcohol, whisking hard constantly. Add bitters and orange flower water then fold in egg whites. Chill in fridge for an hour then serve with grated nutmeg.
El Presidente #1
2oz aged rum
0.75oz pressed pineapple juice
0.5oz lime juice
0.25oz grenadine
Shake all ingredients with ice and strain into a chilled glass.
El Presidente #4
1.5oz White Rum
0.5oz Triple Sec
0.75oz Dry Vermouth
Stir ingredients with ice and strain into a chilled glass. Garnish with an orange twist.
Escalator Martini
1oz Poire William Eau de Vie
0.5oz Zubrowka Vodka
2oz Pressed Apple Juice
0.1oz Sugar Syrup
Shake all ingredients with ice and strain into a chilled glass. Garnish with an apple slice.
Stir ingredients with ice and strain into a chilled glass. Garnish with a lemon twist.
Good Girl Gone Bad
30ml La Fee Parisian Absinthe
15ml St. Germain
25ml fresh lemon juice
10ml #6 syrup
1/2 egg white
Shake all ingredients together with ice and fine strain into a chilled cocktail glass.
Created by bartender Rob Wood (@inrobwetrust), this cocktail uses his “#6 syrup” which can be made by heating 100ml Regan’s #6 Orange bitters with 100ml cane syrup.
Grand Ginger
1.5oz Grand Marnier
1 Lime Wedge
4oz Ginger Ale
Build ingredients over ice in a highball glass and garnish with a lime wedge.
Grand Margarita
1.5oz Tequila
1oz Grand Marnier
0.75oz Lime Juice
Shake all ingredients together with ice and fine strain into a chilled cocktail glass.
Green Deacon
1.5oz Plymouth gin
1oz grapefruit juice
0.75oz Plymouth sloe gin
Shake ingredients with ice and strain into a chilled absinthe-rinsed glass.
Grog
1.5oz Pusser’s Navy Rum
0.25oz lime juice
2 bar spoons runny honey
2.5oz chilled mineral water
3 dash bitters
Stir honey with rum until dissolves then add rest ingredients and shake with ice. Strain into a chilled glass and garnish with a lime wedge.
Gulf Coast Sex on the Beach
1.5oz White Rum
0.75oz Midori Melon Liqueur
0.75oz Banana Liqueur
1.5oz Pineapple Juice
1.5oz Cranberry Juice
0.25oz Lime Juice
Shake ingredients with ice and pour over ice into a highball glass.
Gypsy Queen #2
1.5oz Vodka
0.75oz Benedictine D.O.M.
0.75oz Orange juice
0.25oz Lemon juice
Shake ingredients with ice and strain into a chilled Martini glass. Garnish with an orange twist.
Use absinthe to rinse a chilled glass and discard excess. Stir rest ingredients with ice and strain into absinthe rinsed glass. Garnish with a lemon zest twist.
Stir ingredients with ice and strain into a chilled glass. Garnish with a peach fan.
Medina Rose
75ml Tea Horse Pistachio Rose Tea
2 Heaped Tsp Golden Caster Sugar
35ml VSOP Cognac
10 Mint Leaves
3 Drops Rose Water
Brew tea then allow to cool. Gently muddle mint in base of julep tin, add rest ingredients and top with crushed ice. Churn well and garnish with orange twist and mint sprigs.
Milano
1oz Vodka
1oz Sweet Vermouth
1oz Campari
Combine ingredients in a rocks glass over ice and briefly stir. Garnish with an orange slice.
Lightly bruise mint in base of glass. Add rest ingredients and fill 3/4 full with crushed ice. Churn well then top with more crushed ice and churn again. Garnish with a mint sprig.
Shake ingredients with ice and strain into a chilled glass. Garnish with a dusting of chocolate powder.
Mojito
10 mint leaves
2oz White Rum
0.75oz Lime Juice
0.5oz Sugar Syrup
Soda Water
Lightly bruise mint in base of highball glass. Add rest ingredients except soda water and fill glass half full with crushed ice. Churn well, add more crushed ice and top with soda water.
Monarch Martini
7 mint leaves
2oz London Dry Gin
0.5oz St Germain Elderflower Liqueur
0.5oz Lemon Juice
0.25oz Sugar Syrup
2 Dash Peach Bitters
Lightly bruise mint in base of shaker, add rest of ingredients and shake with ice. Strain into a chilled glass and garnish with a mint sprig.
Monkey Gland
2oz gin
0.5oz Benedictine D.O.M.
1.25oz orange juice
0.25oz grenadine
Shake all ingredients with ice. Strain into a chilled glass and garnish with an orange twist.
Stir ingredients with ice and strain into a chilled glass over fresh ice. Garnish with an orange twist.
Old Cuban
6 Mint leaves
2oz Aged Rum
0.75oz Lime juice
0.5oz Sugar syrup
2 dash Angostura bitters
Champagne
Lightly bruise mint in base of shaker, add rest ingredients except Champagne and shake with ice. Strain into a Champagne saucer and top with Champagne. Garnish with a mint leaf.
Fill rocks glass with hot water and rest brandy balloon over it. Add triple sec, coffee beans and bitters Rotate balloon and when warmed ignite. Continue rotating until coffee beans are giving off their aroma. Add orange zest and cognac. Continue rotating until brandy is warmed. Extinguish flame with a napkin and decant into another brandy balloon.
7 Mint Leaves
2oz Aged Rum
0.75oz Lime Juice
0.5oz Sugar Syrup
3 Dash Angistura Bitters
Lightly muddle mint in base of glass. Half fill with crushed ice and add rest of ingredients. Churn/swizzle and top with more crushed ice before churning/swizzling again. Garnish with a mint sprig.
R
Raspberry Collins
1o Raspberries
2oz London Dry Gin
0.5oz Creme de Framboise
1.5oz Lemon Juice
0.5oz Sugar Syrup
3 Dash Orange Bitters
Soda Water
Shake ingredients with ice and strain into an ice filled highball glass. Top with soda and garnish with raspberries.
R&GQ
35ml Remy Martin VSOP
20ml Lemon Juice
15ml Bottle Green Ginger and Lemongrass Syrup
Cold Ale
Build ingredients into a half pint tankard.
This cocktail will be served at the GQ Man of the Year Awards
Red Lion
1oz Triple Sec
1oz London dry Gin
0.75oz Orange Juice
0.75oz Lemon Juice
0.25oz Grenadine
Shake ingredients with ice and strain into a chilled glass. Garnish with a lemon twist.
Stir ingredients with ice and strain over ice into a rocks glass. Garnish with an orange slice.
Ruby Punch
50ml Ceylon Arrack
20ml Port
75ml Cold English Breakfast Tea
20ml Lemon Juice
15ml Sugar Syrup
Shake ingredients with ice and strain over ice into a highball glass.
Rules Bar Sling
50ml Plymouth Gin
15ml Visciolata del Cardinale
15ml Benedictine
Juice of Half a Lemon
50ml Soda Water
Shake ingredients except soda water with ice and strain over ice into a highball glass. Top with soda water and garnish with two cherries and a slice of lemon.
Add Absinthe to rocks glass, add ice and top with water. Shake rest of ingredients with ice, empty rocks glass and strain shaken ingredients into glass. Twist a lemon zest over the top and discard.
Sidecar
1.5oz Cognac
1oz Triple Sec
1oz lemon juice
Shake ingredients with ice and strain into a chilled Martini glass. Garnish with a lemon twist.
Singapore Sling
2oz Gin
0.5oz Benedictine D.O.M.
0.5oz Cherry Brandy
1oz lemon juice
2 dash Angostura Bitters
2 dash Orange bitters
Soda water
Shake ingredients with ice and strain over ice into a highball glass. Top with soda.
Sloe Gin Fizz
1oz London Dry Gin
1oz sloe gin
0.75oz lemon juice
0.25oz sugar syrup
Shake ingredients with ice and strain into a tall glass. Top with soda water.
Shake first four ingredients with ice and strain into a highball glass. Top with wheat beer.
Whiskey Cobbler
2oz Bourbon
0.25oz Sugar Syrup
5 Blackberries (or similar amount of other fruit)
2 Dash Peach Bitters
Soda Water
Shake ingredients except soda water with ice and train over a crushed ice-filled highball glass. Top with soda and garnish with fruit.
The White Lady
1.75oz gin
1oz triple sec
1oz fresh lemon juice
1 egg white
Combine all ingredients in a shaker without ice and shake hard to create a foam then add ice and shake again. Strain into a chilled cocktail glass and garnish with a lemon twist.
Whisky Sour
60ml bourbon
30ml lemon juice
15ml sugar syrup
3 dash bitters
Half an egg white
Shake all ingredients first without ice to build a nice foam, then again with ice and strain into a chilled glass. Garnish with a maraschino cherry.
Muddle raisins in base of shaker with Cognac. Add rest ingredients except Fernet Branca and shake with ice. Strain into a chilled glass rinsed with the Fernet Branca.
Zombie
1 Spoon Brown Sugar
1oz Golden Rum
1oz Overproof Rum
1oz White Rum
1oz Lemon Juice
1oz Pineapple Juice
1oz Lime Juice
1 Dash Angostura Bitters
1oz Passionfruit Syrup
Shake ingredients except overproof rum with ice and strain into ice filled glass. Float overproof rum in used lime half and set alight.
Cocktail Recipes
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
A
Abacaxi ricaco
Flesh of one Pineapple
3oz Aged Rum
0.75oz Lime Juice
0.5oz Sugar Syrup
Blend ingredients with crushed ice and pour into a chilled glass (or preferably a pineapple shell). Makes two servings.
The Abbey Punch
0.5oz Benedictine
0.5oz Sloe Gin
2oz Earl Grey Tea
0.5oz Pink Grapefruit Juice
0.25oz Lime Juice
Build ingredients over ice in a highball glass and garnish with basil, orange slices and strawberries.
Achilles Heel
2oz Bison Grass Vodka
0.25oz Chambord
0.25oz Peach Schnapps
1oz Apple Juice
0.5oz Lemon Juice
Shake ingredients with ice and strain over ice into a highball glass. Garnish with a raspberry and apple slice.
Alamagoozlam
1oz Genever
0.75oz Chartreuse Yellow Liqueur
0.75oz Overproof Rum
0.25oz Grand Marnier Liqueur
0.75oz Sugar Syrup
4 Dash Angosutra Bitters
Half Egg white
Shake ingredients with ice and strain into a chilled glass. Garnish with a pineapple wedge.
Alfonso Martini
0.5oz London Dry Gin
1oz Grand Marnier Cordon Rouge
0.5oz Dry Vermouth
0.25oz Sweet Vermouth
2 Dash Angosutra Bitters
Half Egg white
Shake ingredients with ice and strain into a chilled glass. Garnish with an orange twist.
Amaretto Sour
2oz Amaretto
Half an Egg White
1.25oz Lemon Juice
2 Dash Angostura Bitters
Shake ingredients first without then with ice and strain into a chilled glass. Garnish with an lemon slice and Maraschino cherry.
Amber
4 slices thumbnail-sized root ginger
1.5oz Zubrowka Vodka
4oz Pressed Apple Juice
0.5oz Sugar Syrup
0.5oz Apple Schnapps
Muddle ginger in based of shaker, add rest of ingredients and shake with ice. Strain over ice into a highball glass.
AmberRoom1
1.5oz London Dry Gin
0.5oz Chartreuse Green Liqueur
0.5oz Sweet Vermouth
2 Dash Orange Bitters
Shake ingredients with ice and strain into a chilled glass.
AmsterdamCocktail
2oz Genever
1oz Triple Sec
1oz Orange Juice
3 Dash Orange Bitters
Shake ingredients with ice and strain into a chilled glass. Garnish with an orange twist.
Anejo Highball
2oz Rum
1oz Curacoa
1oz Lime Juice
2 dash Angostura Bitters
Ginger Beer
Shake ingredients except ginger beer with ice and strain over ice into a highball glass. Top with ginger beer and garnish with a lime wedge.
Anejo Highball
2oz Rum
1oz Curacoa
1oz Lime Juice
2 dash Angostura Bitters
Ginger Beer
Shake ingredients except ginger beer with ice and strain over ice into a highball glass. Top with ginger beer and garnish with a lime wedge.
Anise ‘n’ Nephew
40ml Wray and Nephew Overproof Rum
10ml Velvet Falernum
Dash Pernod
20ml Lime Juice
10ml Sugar Syrup
Shake ingredients with ice and strain into a chilled coupette. Garnish with a flamed star anise/p>
Aperol Spritz
2oz Aperol
3oz Prosecco
Soda Water
Build ingredients over ice in a rocks glass and top with soda.
Arnaud Martini
1oz London Dry Gin
1oz Dry Vermouth
1oz Creme de Cassis
Stir ingredients with ice and strain into a chilled glass. Garnish with a blackberry.
Autumn Punch
1 Passion Fruit
2oz Bison Grass Vodka
0.25oz Passion Fruit Syrup
1oz Pear Juice
0.5oz Lemon Juice
Champgne
Shake ingredients except Champgne with ice and strain over ice into a highball glass. Top with Champagne and garnish with a physallis.
Aviation
2oz gin
0.5oz maraschino liqueur
0.25oz creme de violette
0.5oz lemon juice
Shake all ingredients together with ice and fine strain into a chilled cocktail glass. Garnish with a maraschino cherry.
AWOL
0.5oz Midori Melon Liqueur
0.5oz Pineapple Juice
0.5oz Vodka
0.5oz Overproof Rum
Layer ingredients in a shot glass in order listed. Light rum and extinguish before drinking.
Top
B
Bajito
6 Mint leaves
6 Basil Leaves
2oz White Rum
1oz Lime Juice
0.25oz Sugar Syrup
Lightly muddle basil and mint in base of highball glass. Add rest ingredients and half fill with crushed ice. Churn then add more crushed ice and churn again. Serve with a straw and garnish with mint and basil leaves.
Balalaika
1.25oz Vodka
1.25oz Lemon Juice
1.25oz Triple Sec
Shake ingredients with ice and strain into a chilled glass.
Basil Bramble Sling
7 Basil Leaves
2oz London Dry Gin
1.5ozLemon Juice
0.5oz Sugar Syrup
0.5oz Creme de Mure
Muddle basil leaves in base of shaker. Add rest ingredients and shake with ice. Strain over ice into a highball glass and garnish with basil leaves.
Basil Gimlet
3 Basil Leaves
2.5oz London Dry Gin
0.25oz Lime Juice
1.5oz Lime Cordial
Shake ingredients with ice and strain into a chilled glass. Garnish with basil leaves.
Basil Smash
8 Basil Leaves
2oz London Dry Gin
0.75oz Lemon Juice
0.6oz Sugar Syrup
Muddle basil in base of shaker then add rest ingredients and shake with ice. Strain into a chilled glass and garnish with basil leaves.
Batida de Coco
2oz Cachaca
2oz Cream of Coconut
1oz Condensed Milk
Blend ingredients with ice and pour into a highball glass. Garnish with a coconut wedge.
Batida Rosa
2oz Cachaca
1oz Lemon Juice
1oz Pineapple Juice
0.5oz Grenadine
Shake ingredients with ice and strain into a chilled glass.
Bee Sting
1oz Rye Whiskey
1 Barspoon Runny Honey
1oz Tequila
2oz Apple Juice
Ginger Ale
Shake first four ingredients with ice and strain over ice into a highball glass. Top with ginger ale.
Bee’s Knees
2oz London Dry Gin
3 Barspoon Runny Honey
1oz Lemon Juice
1oz Orange Juice
Stir honey with gin until dissolved then add rest ingredients and shake with ice. Strain into a chilled glass and garnish with an orange twist.
Bella Donna Daiquiri
1.5oz Dark Rum
1.5oz Amaretto
0.5oz Lemon Juice
0.25oz Sugar Syrup
Shake ingredients with ice and strain into a chilled glass. Garnish with a cinnamon rim.
Benediction
0.75oz Benedictine
2 Dash Orange Bitters
Champagne
Add Benedictine and bitters to Champagne flute and top with Champagne. Garnish with a lemon twist.
BerryPurityH2O
2oz Purity Vodka
6oz Berry Water
Make berry water by infusing plenty of summer berries and a large lemon peel in mineral water overnight then straining. Stir ingredients briefly with ice and garnish with more berries.
Between the Sheets
1oz Cognac
0.5oz Benedictine D.O.M.
0.5oz Triple Sec
0.25oz lemon juice
Shake all ingredients together and strain into a chilled Martini glass. Garnish with a flamed orange zest.
Rum Blood and Sand
1.5oz aged rum
3/4oz sweet vermouth
3/4oz cherry Heering
3/4oz freshly squeezed orange juice
Shake all ingredients together and strain into a chilled cocktail glass.
Bloody Mary
2oz Vodka
4oz Tomato juice
0.5oz Lemon juice
7 drops Tabasco sauce (to taste)
4 dash Worcestershire sauce
2 grind black pepper
Small pinch celery salt
Shake ingredients with ice and strain over ice into a highball glass. Garnish with a celery stem.
Blushin’Russian
1oz Vodka
0.5oz Amaretto
1oz Coffee Liqueur
0.75oz Milk
0.75oz Double Cream
Shake ingredients with ice and strain into a chilled glass. Garnish with coffee beans.
Bobby Burns
2oz Scotch Whisky
1oz Sweet Vermouth
0.25oz Benedictine D.O.M.
Stir ingredients together and strain into a chilled glass. Garnish with a lemon twist.
Boulevardier
1.5oz bourbon
0.75oz Campari
0.75oz sweet vermouth
Stir ingredients together and strain into a chilled glass. Garnish with a lemon twist.
Bourbon Blush
3 Strawberries
2oz Bourbon
0.75oz Creme de Framboise
0.25oz Maple Syrup
Muddle strawberries in base of shaker then add rest ingredients and shake with ice. Strain into a chilled glass and garnish with strawberries.
Brainstorm
1.5oz Bourbon
0.75oz Benedictine
1oz Dry Vermouth
Stir ingredients with ice and strain into a chilled glass. Garnish with an orange twist.
Brandy Alexander
2oz Cognac
0.5oz Dark Creme de Cacao
0.5oz White Creme de Cacao
0.5oz Double Cream
Shake ingredients with ice and strain into a chilled glass. Garnish with grated nutmeg.
Bramble
2oz London Dry Gin
1oz Lemon Juice
0.5oz Sugar Syrup
0.5oz Creme de Mure
Shake first three ingredients with ice and strain over crushed ice into a rocks glass. Drizzle creme de mure over the top and garnish with a blackberry.
Breakfast Martini
1 Barspoon Orange Marmalade
2oz London Dry Gin
0.5oz Triple Sec
0.5oz Lemon Juice
Shake ingredients with ice and strain into a chilled glass. Garnish with a triangle of toast spread with marmalade.
Brooklyn
50ml bourbon
5ml maraschino
10ml dry vermouth
10ml sweet vermouth
3 dash bitters
Stir and strain into a chilled glass, garnish with a cherry
Buena Vida
2oz Reposado Tequila
1.75oz Grapefruit Juice
0.75oz Pineapple Juice
0.5oz Vanilla Sugar Syrup
3 Dash Angostura Bitters
Shake ingredients with ice and strain over crushed ice into a rocks glass. Garnish with a pineapple wedge.
Top
C
Cable Car
2oz Spiced Rum
1oz Triple Sec
0.5oz Lemon Juice
0.25oz Sugar Syrup
Half an Egg White
Shake ingredients first without then with ice and strain into a chilled glass. Garnish with a cinnamon and sugar rim.
Caipirinha
3/4 Lime (in wedges)
2oz Cachaca
0.5oz Sugar Syrup
Muddle lime wedges in base of cocktail shaker, add rest of ingredients and shake with ice and strain over ice in a rocks glass.
Caipiroska
3/4 Lime (in wedges)
2oz Vodka
0.5oz Sugar Syrup
Muddle lime wedges in base of cocktail shaker, add rest of ingredients and shake with ice and strain over ice in a rocks glass.
Cajun Nail
0.5oz Absinthe
1.5oz Gentleman Jack Whiskey
1.5oz Drambuie
3 Dash Peychauds Bitters
3 Dash Angostura Bitters
Rinse chilled rocks glass with Absinthe and dispose of excess. Stir rest ingredients with ice and strain into glass. Garnish with a lemon twist.
Cardinale
50ml Visciolata del Cardinale
30ml Genever
5ml Aceto Balsamico
Shake ingredients with ice and strain over crushed ice into a wine glass. Garnish with slices of liquorice plum.
Cardinale
50ml Visciolata del Cardinale
30ml Genever
5ml Aceto Balsamico
Shake ingredients with ice and strain over crushed ice into a wine glass. Garnish with slices of liquorice plum.
Celery Gimlet
1.5oz London Dry Gin
1oz Celery Juice
0.25oz Chartreuse Green
1/3rd oz Lime Juice
18th oz Rose’s Lime Cordial
18th oz Chardonnay Vinegar
2Dash Celery Bitters
Shake ingredients with ice and strain into a chilled glass. Garnish with a celery leaf.
Chatham Hotel Special
2oz Cognac
0.75oz Tawny Port
0.5oz Dark Creme de Cacao
0.25oz Double Cream
0.25oz Milk
Shake ingredient with ice and garnish with a lemon twist.
Chilli and Watermelon Daiquiri
2oz Rum
0.5oz lime juice
0.25oz sugar syrup
Quarter of a Green Chilli, Chopped
One Wedge Watermelon
Shake ingredients with ice and strain into a chilled Martini glass. Garnish with a whole chilli.
Chocolate Julep No 2
50ml Mozart Dry
10ml Sugar Syrup
10 Mint Leaves
Lightly bruise mint in base of glass. Half fill with crushed ice and add other ingredients. Churn and top with more crushed ice before churning again. Garnish with a mint sprig.
Chocolate Sazerac
0.5oz absinthe
2oz bourbon
0.5oz white creme de cacao liqueur
0.25oz sugar syrup
2 dash Peychauds bitters
Rinse chilled glass with absinthe, discarding excess. Shake rest ingredients with ice and strain into absinthe rinsed glass.
Cider With Rosie
1 Tesp Tea Horse Silver Rose Tea
50ml Gin
1 Tsp Honey
50ml Dry Cider
50ml Pressed Apple Juice
Add gin, honey and tea to mixing glass and leave to infuse for 20mins, stirring to dissolve honey. Strain into anice-filled highball glass and add rest ingredients. Stir to combine and garnish with apple slices and rose petals.
City of Spice
50ml Aged Rum
15ml Pimento Dram
15ml Sugar Syrup
20ml Lime Juice
20ml Passion Fruit Juice
1 Egg White
1cm Slice Red Chilli
Muddle chilli in base of shaker then add rest of ingredients and shake with ice. Strain over crushed ice into a highball glass and garnish with a mint sprig and orange slice.
Claret Cobbler
1.5oz Cognac
1oz Grand Marnier
2.5oz Red Wine
Shake ingredients with ice and strain into a chilled wine glass over crushed ice. Garnish with a mint sprig.
Claridge Cocktail
1.5oz London Dry Gin
1.5oz dry vermouth
0.5oz triple sec
0.5oz apricot brandy
Shake ingredients with ice and strain into a chilled glass.
Clover Club
1.5oz London Dry Gin
1.5 Barspoons Raspberry Syrup
0.5oz Dry Vermouth
0.75oz Lemon Juice
Shake ingredients with ice and strain into a chilled glass. Garnish with a lemon twist.
Coca Margarita
0.5oz Agwa de Bolivia
1.25oz Tequila
0.75oz Lime Juice
0.5oz Sugar Syrup
Shake ingredients with ice and strain into a chilled glass.
Collins
2oz Genever
1oz Lemon Juice
0.5oz Sugar Syrup
Soda Water
Shake ingredients except soda with ice and strain into an ice-filled highball glass. Top with soda and garnish with a lemon wedge.
Comet
7 White Grapes
2oz Cognac
0.75oz Grand Marnier
2 Dash Angostura Bitters
Shake ingredients with ice and strain into a chilled glass. Garnish with a lemon twist.
ContinentalSour
2oz Bourbon
1oz Lemon Juice
0.5oz Sugar Syrup
2 Dash Angostura Bitters
Half Egg White
0.5oz Tawny Port
Shake ingredients with ice and strain into a chilled glass.
Corpse Reviver #2
50ml gin
50ml cointreau
50ml dry vermouth
50ml lemon juice
1 dash absinthe
Shake well and strain into a cocktail glass.
Cosmopolitan
1oz Vodka (preferably citrus)
1oz Cointreau
1.5oz Cranberry juice
0.5oz lime juice
1 dash Orange bitters
Shake ingredients with ice and strain into a chilled Martini glass. Garnish with a flamed orange zest.
Creole Punch
2oz Port
1oz Brandy
0.5oz sugar syrup
1oz lemon juice
3:1 orange juice to water
Shake ingredients except orange/water mix with crushed ice and pour without straining into a chilled Collins glass. Top up to 1/2′” from top of glass with orange/water mix and churn.
Crown Jules Punch
3oz Tea Horse Punch Blend No. 1 Tea (chilled)
2 Teaspoons Vanilla Sugar
2 Teaspoons Lemon Juice
1.5oz Beefeater 24 Gin
Dash Angostura Bitters
Build ingredients over ice in a highball glass and stir briefly. Garnish with mint, cucumber slices and a lemon twist.
Cuba Libre
2oz Bacardi Superior Rum
0.5oz Lime Juice
Coca Cola
Pour rum and lime juice into a highball glass over ice and top with cola.
Top
D
Daiquiri
2oz Rum
0.5oz lime juice
0.25oz sugar syrup
Shake ingredients with ice and strain into a chilled Martini glass.
Dark and Stormy
2oz Dark Rum
1oz Lime Juice
0.5oz sugar syrup
Ginger Beer
Shake first three ingredients with ice and strain over ice into a highball glass. Top with ginger beer and garnish with a lime wedge.
The Defender
1.5oz Old Tom Gin
1.5oz Sweet Vermouth
0.25oz Violet Liqueur
2 Dash orange Bitters
Stir ingredients with ice and strain into a chilled glass. Garnish with an orange twist.
Derby Cocktail
6 Mint leaves
50ml Bourbon or Gin
3 Dash Peach Bitters
Shake ingredients with ice and strain into a chilled glass. Garnish with a peach fan and mint sprig.
Dino Sour
1oz White Rum
1oz Gosling’s Black Seal Rum
1oz Lemon Juice
0.5oz sugar syrup
Half an Egg White
Shake ingredients with ice and strain into a chilled glass. Garnish with a lemon slice and Maraschino cherry.
Dolce Havana
1.25oz White Rum
0.5oz Triple Sec
0.5oz Campari
1.25oz Orange Juice
1.25oz Lime Juice
1/8th oz Sugar Syrup
Shake ingredients with ice and strain into a chilled glass.
Don’s Delight
2oz Anejo Tequila
0.5oz Bourbon
1/8th oz Amaretto
1.25oz Lime Juice
0.5oz Sugar Syrup
1 Egg White
Shake ingredients first without then with ice and strain into a chilled glass. Garnish with a lime wedge.
Dream Cocktail
1.5oz Cognac
0.75oz Triple Sec
1/8th oz Anisette Liqueur
Shake ingredients with ice and strain into a chilled glass. Garnish with an orange twist.
Dry Martini
2.5oz Gin
0.5oz Dry Vermouth
3 dash Orange bitters
Stir ingredients with ice and strain into a chilled Martini glass. Garnish with a lemon twist.
Top
E
Eggnog
6 eggs
600ml full fat milk
300ml double cream
250ml rye whiskey/golden rum (or preferably half and half)
6 dashes Angostura bitters
3 dashes orange flower water
300g sugar
Separate eggs and whisk whites into stiff peaks. Add sugar to yolks and whisk until pale and smooth then add cream and milk and whisk mixture until smooth. Slowly add alcohol, whisking hard constantly. Add bitters and orange flower water then fold in egg whites. Chill in fridge for an hour then serve with grated nutmeg.
El Presidente #1
2oz aged rum
0.75oz pressed pineapple juice
0.5oz lime juice
0.25oz grenadine
Shake all ingredients with ice and strain into a chilled glass.
El Presidente #4
1.5oz White Rum
0.5oz Triple Sec
0.75oz Dry Vermouth
Stir ingredients with ice and strain into a chilled glass. Garnish with an orange twist.
Escalator Martini
1oz Poire William Eau de Vie
0.5oz Zubrowka Vodka
2oz Pressed Apple Juice
0.1oz Sugar Syrup
Shake all ingredients with ice and strain into a chilled glass. Garnish with an apple slice.
Espresso Martini
2oz Vodka
1.5oz Espresso Coffee
0.5oz Sugar syrup
0.25oz Coffee Liqueur
Shake all ingredients with ice and strain into a chilled glass. Garnish with whole coffee beans
Eton Blazer
1oz Navy Strength Gin
0.25oz Maraschino Liqueur
0.3oz Lemon Juice
Soda Water
Shake first three ingredients with ice and strain over ice into a highball glass. Top with soda water and garnish with a lemon wedge.
Evening Thyme
50ml London Dry Gin
10ml Triple Sec
10ml Sweet Vermouth
2 Dash Peychaud’s Bitters
1 Dash Regan’s Orange Bitters
Stir ingredients with ice and a thyme sprig. Strain into a chilled glass and garnish with a lemon twist and thyme sprig.
F
Fifth Degree
2oz Vodka
1oz Sweet Vermouth
0.25oz Maraschino Liqueur
1/8th oz Campari
Stir Campari with ice then discard excess, add rest ingredients and stir. Strain into a chilled Martini glass and garnish with a lemon twist.
First Night at Home
45ml London Dry Gin
45ml sweet vermouth
7.5ml Amontillado sherry
5ml Kamm and Sons Ginseng Liqueur
Stir ingredients with ice and strain into a chilled glass. Garnish with a lemon twist.
Fish House Punch No. 2
1oz Cognac
1oz White Rum
1oz Creme de Peche
1.5oz Cold English Breakfast Tea
1oz Lemon Juice
0.25oz Sugar Syrup
Shake ingredients with ice and strain over ice into a highball glass. Garnish with a nutmeg-dusted lemon slice.
Flip
2oz Spirit of Your Choosing
1oz Sugar Syrup
1 Egg
0.5oz Double Cream
Shake ingredients with ice and strain into a chilled glass.
Flip Williams
1.5oz bourbon
0.75oz pear liqueur
0.25oz sugar syrup
0.5oz double cream
2 dash Angostura bitters
1 egg yolk
Shake all ingredients with ice and strain into a chilled glass. Garnish with grated nutmeg.
Flutter
2oz Reposado Tequila
1oz Coffee Liqueur
1.25oz Pressed Pineapple Juice
Shake all ingredients with ice and strain into a chilled glass. Garnish with an orange twist.
Fosbury Flip
2oz Aged Rum
1oz Apricot Brandy
1oz Hazlenut Liqueur
2.5oz Orange Juice
0.75oz Lime Juice
1/8th oz Grenadine
1 Egg Yolk
Shake all ingredients with ice and strain into a chilled glass. Garnish with an apricot slice.
French 75
30ml London dry gin
10ml lemon juice
5ml sugar syrup
Champagne
Shake first three ingredients with ice, strain into a Champagne flute and top with Champagne.
French Mojito
1.5oz Remy Martin VSOP
1oz lime juice
1tbsp brown sugar
10 mint leaves
Lightly muddle mint leaves in base of highball glass. Add rest ingredient and fill glass with crushed ice. Churn well then top with soda water.
Froth Blower Cocktail
2oz Gin
0.25oz Grenadine
1 egg White
Shake ingredients with ice and strain into a chilled glass.
Funky Monkey
1ox Golden Rum
0.75oz Banana Liqueur
0.75oz Creme de Cacao White
1oz Cream of Coconut
1oz Double Cream
1oz Milk
1 Banana
Blend ingredients with ice and pour into a hurricane glass. Garnish with a banana dolphin.
Top
G
Genever Martinez
1.5oz Genever
1.5oz Sweet Vermouth
1/8oz Orange Curacao
2 Dash Angostura Bitters
Stir ingredients with ice and strain into a chilled glass. Garnish with an orange twist.
Gimlet
2.5oz gin
0.75oz Rose’s lime cordial
Stir ingredients with ice and strain into a chilled glass. Garnish with a lime ring.
Gin Basil Smash
8 Torn Basil Leaves
2oz London Dry Gin
0.75ozLemon Juice
2/3oz Sugar Syrup
Muddle basil in base of shaker, add rest ingredients and shake with ice. Fine strain into an ice-filled glass and garnish with a basil sprig.
Gin Buck
2.5oz London Dry Gin
0.5oz Lemon Juice
Ginger Ale
Add first two ingredients to ice-filled highball glass and top with ginger ale. Stir to combine and garnish with a lemon wedge.
Gin and Tonic
2oz Gin
6oz Tonic Water
Pour ingredients over ice into a highball glass and briefly stir. Garnish with a lemon/lime twist.
Gin Sour
2oz London Dry Gin
1oz Lemon Juice
0.5oz Sugar Syrup
3 Dash Bitters
Shake ingredients with ice and strain into an ice-filled glass. Garnish with a lemon wedge.
Glenn’s Bride
2oz Bourbon
1oz Elderflower Liqueur
2 dash Angostura Bitters
0.25oz Rose water
Stir ingredients with ice and strain into a chilled glass. Garnish with an orange twist.
Gold Medal
1.5oz Mezcal
0.5oz Yellow Chartreuse
0.25oz Maraschino Liqueur
2 Dash Grapefruit Bitters
Stir ingredients with ice and strain into a chilled glass. Garnish with a lemon twist.
Good Girl Gone Bad
30ml La Fee Parisian Absinthe
15ml St. Germain
25ml fresh lemon juice
10ml #6 syrup
1/2 egg white
Shake all ingredients together with ice and fine strain into a chilled cocktail glass.
Created by bartender Rob Wood (@inrobwetrust), this cocktail uses his “#6 syrup” which can be made by heating 100ml Regan’s #6 Orange bitters with 100ml cane syrup.
Grand Ginger
1.5oz Grand Marnier
1 Lime Wedge
4oz Ginger Ale
Build ingredients over ice in a highball glass and garnish with a lime wedge.
Grand Margarita
1.5oz Tequila
1oz Grand Marnier
0.75oz Lime Juice
Shake all ingredients together with ice and fine strain into a chilled cocktail glass.
Green Deacon
1.5oz Plymouth gin
1oz grapefruit juice
0.75oz Plymouth sloe gin
Shake ingredients with ice and strain into a chilled absinthe-rinsed glass.
Grog
1.5oz Pusser’s Navy Rum
0.25oz lime juice
2 bar spoons runny honey
2.5oz chilled mineral water
3 dash bitters
Stir honey with rum until dissolves then add rest ingredients and shake with ice. Strain into a chilled glass and garnish with a lime wedge.
Gulf Coast Sex on the Beach
1.5oz White Rum
0.75oz Midori Melon Liqueur
0.75oz Banana Liqueur
1.5oz Pineapple Juice
1.5oz Cranberry Juice
0.25oz Lime Juice
Shake ingredients with ice and pour over ice into a highball glass.
Gypsy Queen #2
1.5oz Vodka
0.75oz Benedictine D.O.M.
0.75oz Orange juice
0.25oz Lemon juice
Shake ingredients with ice and strain into a chilled Martini glass. Garnish with an orange twist.
Top
H
Hanky Panky
1.5oz London Dry gin
1.5oz sweet vermouth
2 dash Fernet Branca
Stir ingredients with ice and strain into chilled glass
Harvard
1.5oz Cognac
2oz Sweet Vermouth
2 Dash Orange Bitters
Stir ingredients with ice and strain into chilled glass. Garnish with an orange twist.
Heart of Oak
50ml Chase Oak-Smoke Vodka
25ml Hayman’s Sloe Gin
12.5ml lemon juice
12.5ml sugar syrup
Shake ingredients with ice and strain into a highball glass, top with soda water
Heather Martini
50ml Caorunn Gin
20ml Drambuie
5ml Peated Scotch Whisky
Stir ingredients with ice and strain into a chilled glass.
Hemingway Daiquiri
1.5oz white rum
0.25oz Maraschino liqueur
0.75oz lime juice
0.25oz grapefruit juice
Shake all ingredients with ice. Strain into a chilled glass and garnish with a grapefruit twist.
HighlandPicnic
25ml Caorunn Gin
25ml Lillet rouge
25ml Pressed Apple Juice
12.5ml Lemon Juice
3 Dashes Dandelion and Burdock Bitters
Lemonade
Build first five ingredients over ice in a highball glass and top with lemonade. Stir to combine and garnish with seasonal berries and apple slices.
Top
I
Holland House
1.75oz Genever
0.75oz Dry Vermouth
0.5oz Lemon Juice
0.25oz Maraschino Liqueur
Shake ingredients with ice and strain into a chilled glass. Garnish with a lemon twist.
I B Damm’d
2oz genever
0.5oz St Germain
0.25oz Peach Schnapps
1.75oz Apple Juice
Shake ingredients with ice and strain into a chilled glass. Garnish with a peach slice.
Improved Holland Cocktail
2oz genever
0.25oz Maraschino liqueur
2 dash aromatic bitters
5ml sugar syrup
0.5oz absinthe
Use absinthe to rinse a chilled glass and discard excess. Stir rest ingredients with ice and strain into absinthe rinsed glass. Garnish with a lemon zest twist.
In-Seine
1oz Cognac
1oz Bourbon
1oz Elderflower Liqueur
1/2 egg white
Absinthe
Use absinthe to rinse a chilled glass and discard excess. Shake rest ingredients with ice and strain into absinthe-rinsed glass.
Insomniac Cocktail
0.75oz Vodka
0.75oz Hazelnut Liqueur
0.75oz Kahlua
1oz Espresso Coffee
0.5oz Double Cream
0.5oz Milk
Shake ingredients with ice and strain into a chilled glass. Garnish with coffee beans.
Top
J
Jacko’s End
1oz Mezcal
1oz Calvados
0.5oz Benedictine
2 Dash Peychauds Bitters
Stir ingredients with ice and strain into a chilled glass. Garnish with a pear slice.
Jalisco Espresso
2oz Reposado Tequila
1oz Midori Melon Liqueur
1oz Lime Juice
Shake ingredients with ice and strain into a chilled glass.
Japanese Slipper
2oz Reposado Tequila
1oz Espresso Coffee
1oz Coffee Liqueur
Shake ingredients with ice and strain into a chilled glass.
JasmineLassiCocktail
1 Cardamon Pod
1.5oz Vodka
1.5oz Bols Yoghurt Liqueur
0.75oz Cold Jasmine Tea
Muddle cardamon in base of shaker then add rest of ingredients and shake with ice. Strain into a chilled glass.
Jubilant
1.5oz London Dry Gin
0.75oz Benedictine
0.5oz lemon juice
0.5oz orange juice
Half an egg white
Shake ingredients first without ice, then with ice and strain into a chilled glass.
Jungle Bird
1.5oz Gosling’s Black Seal Rum
0.5oz Campari
0.5oz Lime Juice
0.5oz Sugar Syrup
2oz Pineapple Juice
Shake ingredients with ice and strain into a chilled glass. Garnish with an orange slice and Maraschino cherry.
Top
K
Kangaroo
2oz Vodka
0.5oz Dry Vermouth
Stir ingredients with ice and strain into a chilled glass. Garnish with a lemon twist or olive.
King’s Jubilee
2oz White Rum
0.75oz Maraschino
0.5oz Lemon Juice
Shake ingredients with ice and strain into a chilled glass. Garnish with a lemon twist.
Top
L
La Florida
2oz White Rum
0.75oz Lime Juice
0.5oz Creme de Cacao
0.25oz Sweet Vermouth
1 Barspoon Grenadine
Shake ingredients with ice and strain into a chilled coupette. Garnish with a lime wheel.
La Louisiane
1oz Rye Whiskey
0.5oz Benedictine
1oz Sweet Vermouth
1/8th oz Absinthe
2 Dash Peychaud’s Bitters
Stir ingredients together and strain into a chilled glass. Garnish with a lemon twist.
La Plaza
2oz Mezcal
2oz Dry Vermouth
2 Dash Celery Bitters
Stir ingredients with ice and strain into a chilled glass. Garnish with a pickled tomatillo.
Last Word
1.5oz London Dry Gin
0.5oz Green Chartreuse Liqueur
0.5oz Maraschino Liqueur
0.5oz Lime juice
Half an egg white
Shake ingredients with ice and strain into a chilled glass and garnish with a lime wedge.
Lolita Margarita
2 Barspoons Runny Honey
2oz Tequila
1oz Lime Juice
2 Dash Angostura Bitters
Stir honey with Tequila in base of shaker. Add rest ingredients and shake with ice. Strain into a chilled Coupette and garnish with a lime wedge.
Lonsdale
2oz London Dry Gin
0.5oz Honey Syrup
3 Basil Leaves (Torn)
0.75oz Lemon Juice
2.5oz Apple Juice
Shake ingredients with ice and strain over ice in a highball glass. Garnish with an apple wedge.
Lord Chamberlain
45ml London Dry Gin
5ml Absinthe
25ml Lemon Juice
10ml Sugar Syrup
Dash Egg White
2 Sage Leaves
Shake ingredients with ice and strain into a chilled glass. Garnish with an apple slice.
Lupita
1oz Mezcal
1oz Cointreau
0.25oz Sugar Syrup
0.25oz Lemon Juice
2oz Orange Juice
Shake ingredients with ice and strain into a chilled glass. Garnish with an orange wedge.
Top
M
Maestro
2oz Vodka
1oz Creme de Fraise
1oz Orange Juice
0.5oz Maple Syrup
1 Dash Balsamic Vinega
Shake ingredients with ice and strain into a chilled glass. Garnish with a strawberry slice.
Mae West Martini
2oz Aged Rum
0.5oz Curacao
0.75oz Lime Juice
0.25oz Orgeat
0.25oz Sugar Syrup
Shake ingredients with ice and strain over crushed ice in a Tiki mug
Mai Tai
2oz Vodka
0.5oz Amaretto
0.25oz Midori Melon Liqueur
1.5oz Cranberry Juice
Shake ingredients with ice and strain into a chilled glass. Garnish with a melon slice.
Sweet Manhattan
2oz Bourbon/Rye Whiskey
1oz sweet vermouth
5ml maraschino liqueur
3 dash Dr Adam Elmegirab Bokers bitters
Stir with ice and strain into a shilled Martini glass, garnish with a Maraschino cherry.
Manzana Smash
2oz Agwa de Bolivia
1oz Apple Juice
0.75oz Sugar Syrup
2/3 of a Lime Cut into Wedges
6 Apple Wedges
Muddle lime and apple wedges together then add rest ingredients and shake with ice. Pour over ice into a highball glass.
Maria L’Orange
0.75oz Tia Maria
0.75oz Triple Sec
1.5oz Orange Juice
Shake ingredients with ice and strain into a chilled glass. Garnish with an orange twist.
Margadita
1oz Cointreau
1oz Blanco Tequila
0.5oz Rose Syrup
1oz Lime Juice
1 Pinch Chipotle Spice
Shake ingredients with ice and strain into a chilled coupette. Garnish with rose petals.
Margarita
2oz Tequila
1oz Triple Sec
1oz lime juice
0.5oz Agave nectar
Shake ingredients with ice and strain into a chilled glass.
Marny Cocktail
2oz London Dry Gin
1oz Grand Marnier
2 Dash Orange Bitters
Stir ingredients with ice and strain into a chilled glass. Garnish with an orange twist.
Martinez
25ml Old Tom gin
50ml sweet vermouth
5ml maraschino liqueur
3 dash Dr Adam Elmegirab Bokers bitters
Stir with ice and strain into a chilled Martini glass. Serve with a small lemon slice
Mary Pickford
2oz White Rum
1.5oz Pineapple Juice
0.25oz Grenadine
0.25oz Maraschino
Shake ingredients with ice and strain into a chilled glass. Garnish with a lime twist.
Master at Arms
50ml Myer’s Dark Rum
20ml Port Reduction
5ml Grenadine
Shake ingredients with ice and strain into a chilled coupette. Garnish with string wrapped around the stem and tied with a sailors knot.
Mexican Firing Squad
2oz Mezcal
1.5oz Lime Juice
1oz Agave Nectar
0.5oz Pomegranate Molasses
3 Dashes Angostura Bitters
Shake ingredients with ice and strain into a chilled coupette. Garnish with a lime twist.
Mexican Manhattan
2oz Reposado Tequila
1oz Sweet Vermouth
3 Dash Bitters
Stir ingredients with ice and strain into a chilled coupette. Garnish with a Maraschino cherry.
Mexican Mule
1.5oz Tequila
0.75oz lime juice
0.25oz sugar syrup
Ginger beer
Shake all ingredients except ginger beer with ice and strain over ice into a highball glass. Top with ginger beer.
Mayence Cocktail
50ml Cognac
20ml Sweet Vermouth
3 Dash Peach Bitters
Stir ingredients with ice and strain into a chilled glass. Garnish with a peach fan.
Medina Rose
75ml Tea Horse Pistachio Rose Tea
2 Heaped Tsp Golden Caster Sugar
35ml VSOP Cognac
10 Mint Leaves
3 Drops Rose Water
Brew tea then allow to cool. Gently muddle mint in base of julep tin, add rest ingredients and top with crushed ice. Churn well and garnish with orange twist and mint sprigs.
Milano
1oz Vodka
1oz Sweet Vermouth
1oz Campari
Combine ingredients in a rocks glass over ice and briefly stir. Garnish with an orange slice.
Milk Punch
1.5oz Bourbon
0.25oz Sugar Syrup
4oz Milk
1/8th oz Vanilla Extract
Shake ingredients with ice and strain over ice into a highball glass. Garnish with grated nutmeg.
Mint Julep
10 Mint Leaves
2.5oz Bourbon
0.75oz Sugar Syrup
3 Dash Bitters
Lightly bruise mint in base of glass. Add rest ingredients and fill 3/4 full with crushed ice. Churn well then top with more crushed ice and churn again. Garnish with a mint sprig.
Mocha Martini
1.5oz Bourbon
1oz Espresso
0.5oz Irish Liqueur
0.5oz Creme de Cacao
0.5oz Double Cream
Shake ingredients with ice and strain into a chilled glass. Garnish with a dusting of chocolate powder.
Mojito
10 mint leaves
2oz White Rum
0.75oz Lime Juice
0.5oz Sugar Syrup
Soda Water
Lightly bruise mint in base of highball glass. Add rest ingredients except soda water and fill glass half full with crushed ice. Churn well, add more crushed ice and top with soda water.
Monarch Martini
7 mint leaves
2oz London Dry Gin
0.5oz St Germain Elderflower Liqueur
0.5oz Lemon Juice
0.25oz Sugar Syrup
2 Dash Peach Bitters
Lightly bruise mint in base of shaker, add rest of ingredients and shake with ice. Strain into a chilled glass and garnish with a mint sprig.
Monkey Gland
2oz gin
0.5oz Benedictine D.O.M.
1.25oz orange juice
0.25oz grenadine
Shake all ingredients with ice. Strain into a chilled glass and garnish with an orange twist.
Moonshine Martini
1.5oz London Dry Gin
0.5oz Maraschino
1oz Dry Vermouth
0.25oz Absinthe
Shake all ingredients with ice. Strain into a chilled glass and garnish with a Maraschino cherry.
Money Penny
2oz London Dry Gin
0.75oz Grapefruit Juice
0.5oz Dry Vermouth
0.25oz Sugar Syrup
Dash Grapefruit Bitters
Shake all ingredients with ice. Strain into a chilled glass and garnish with a grapefruit twist.
Monsieur Lecroix
40ml Mozart Dry
20ml Cognac
10ml Grand Marnier Cuvee de Centenaire
2 Dashes Orange Bitters
Stir ingredients with ice and strain into a chilled glass. Garnish with a lime twist.
Morning Glory No. II
30ml Rye whiskey
30ml Cognac
1tsp. orange curaçao
1tsp. 1:1 sugar syrup
1tsp. Absinthe
3 dash orange bitters
Stir ingredients with ice and strain into a rocks glass over fresh ice. Top with a splash of road water and garnish with a lemon twist.
Moscow Mule
2oz Vodka
0.25oz Lime Juice
Dash Angostura Bitters
Ginger Ale
Shake ingredients except ginger ale with ice and train over ice. Garnish with a lime wedge.
Mulata Daiquiri
2oz aged rum
0.25oz brown creme de cacao
0.25oz white creme de cacao
0.5oz lime juice
0.25oz sugar syrup
Shake ingredients with ice and strain into a chilled glass.
Top
N
Negroni
1oz sweet vermouth
1oz Campari
1oz Gin
Pour ingredients over ice into a rocks glass. Briefly stir and garnish with an orange slice.
Negroni Spumante
1oz sweet vermouth
1oz Campari
1oz London dry gin
sparkling wine
Pour first three ingredients into ice-filled glass and lightly stir. Top with sparkling wine.
New York Sour
2oz Rye Whiskey (or bourbon)
0.5oz lemon juice
0.5oz sugar syrup
2 dash your preferred bitters
1/2 egg white
red wine float
Shake all ingredients except red wine without ice, then again with ice. Strain into a chilled glass and float red wine on top.
Northern Sun
2 Slices Ginger
2oz Aged Rum
3oz Pressed Pear Juice
1oz Cranberry Juice
0.25oz Lime Juice
0.25oz Sugar Syrup
Muddle ginger in base of shaker then add rest ingredients and shake with ice. Strain into a chilled glass over ice and garnish with a pear slice.
Nuclear Daiquiri
1oz Overproof Rum
0.75oz Chartreuse Green Liqueur
1oz Lime Juice
1oz Velvet Falernum Liqueur
Shake ingredientswith ice and strain into a chilled glass. Garnish with a lime wedge.
Nutty Summer
1.5oz Advocaat
0.75oz Amaretto
0.75oz Coconut Rum
0.75oz Pineapple Juice
0.5oz Double Cream
Shake all ingredients except with ice and strain into a chilled glass. Garnish with three drops of Angostura bitters.
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Oaxaca Old Fashioned
1.5oz Reposado Tequila
0.5oz Mezcal
10ml Agave Nectar
2 Dash Bitters
Stir ingredients with ice and strain into a chilled glass over ice. Garnish with an orange twist.
Oh Cecilie!
1.5oz London Dry Gin
0.75oz Aperol
0.75oz Sweet Vermouth
0.25oz Amer Picon
3 dash Bitters
Stir ingredients with ice and strain into a chilled glass over ice. Garnish with a grapefruit twist.
Oh Gosh!
1.5oz White Rum
1oz Triple Sec
0.5oz Lime Juice
0.25oz Sugar Syrup
3 dash Bitters
Shake ingredients with ice and strain into a chilled glass. Garnish with a lemon twist.
Old Ceylon
2oz Ceylon Arrack
3 Dash Orange Bitters
0.25oz Orgeat
Stir ingredients with ice and strain into a chilled rocks glass over ice. Garnish with an orange twist.
Old Fashioned
2.5oz whisky/rum/tequila
0.5oz sugar syrup
3 dash bitters
Stir ingredients with ice and strain into a chilled glass over fresh ice. Garnish with an orange twist.
Old Cuban
6 Mint leaves
2oz Aged Rum
0.75oz Lime juice
0.5oz Sugar syrup
2 dash Angostura bitters
Champagne
Lightly bruise mint in base of shaker, add rest ingredients except Champagne and shake with ice. Strain into a Champagne saucer and top with Champagne. Garnish with a mint leaf.
Orange Brûlée
1.5oz Amaretto
1.5oz Grand Marnier
0.75oz VSOP Cognac
0.25oz Double Cream
Shake ingredients with ice and strain into a chilled glass. Garnish with a dusting of chocolate powder.
Orange and Java Blazer
60ml Cognac
15mloz triple sec
8 coffee beans
1 orange zest
3 dash bitters
Fill rocks glass with hot water and rest brandy balloon over it. Add triple sec, coffee beans and bitters Rotate balloon and when warmed ignite. Continue rotating until coffee beans are giving off their aroma. Add orange zest and cognac. Continue rotating until brandy is warmed. Extinguish flame with a napkin and decant into another brandy balloon.
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P
Paddington
50ml Ceylon Arrack
3 tsp Orange Marmalade
3 Slices Orange
Maraschino Cherry
0.5 inch fresh ginger, sliced
Muddle ingredients in base of shaker, add ice and shake vigorously. Strain over ice into a cinnamon-rimmed glass..
Paloma
2oz reposado tequila
0.5oz lime juice
0.25oz sugar syrup
Jamaican ting grapefruit soda
Shake first three ingredients with ice and strain into a highball glass over ice. Top with grapefruit soda.
Palmetto
1.5oz Rum
1.5oz Sweet Vermouth
2 dash Orange Bitters
Stir ingredients with ice and strain into a chilled Martini glass. Garnish with a Maraschino cherry.
Pegu Club
2oz London Dry Gin
0.75oz Triple Sec
0.75oz lime juice
1 dash Angostura bitters
1 dash Orange bitters
Shake ingredients with ice and strain into a chilled glass.
Penicillin Cocktail
2oz blended scotch
3/4oz lemon juice
3/4oz ginger-honey syrup
1/4oz Islay scotch
Shake together blended scotch, lemon juice and syrup, strain into rocks glass and float Islay scotch on top
The Penultimate Word
1oz rye whiskey
1oz green Chartreuse
1oz Maraschino liqueur
1oz lemon juice
Shake all ingredients with ice and strain into a chilled glass.
The Penultimate Word
2.5oz Bourbon
0.5oz Sweet Vermouth
0.5oz Dry Vermouth
3 Dash Bitters
Stir ingredients with ice and strain into a chilled glass. Garnish with an orange twist.
Perfect Regent XV
2oz Cognac
0.25oz Sweet Vermouth
0.25oz Dry Vermouth
0.5oz Creme de Cassis
Shake ingredients with ice and strain into a chilled glass. Garnish with seasonal berries.
Periscope
1.5oz Gin
1oz Elderflower Liqueur
1/8th oz lemon juice
1/8th oz lime juice
1/2 egg white
Shake all ingredients with ice and strain into a chilled glass.
Petruchio Cocktail
1oz London Dry Gin
1oz Aperol
0.5oz Lemon Juice
0.25oz Sugar Syrup
2 Dash Orange Bitters
1/2 egg white
Shake ingredients first without ice then with and strain into a chilled glass.
Picador
2oz Tequila
1oz Triple Sec
1oz Lime Juice
Shake all ingredients with ice and strain into a chilled glass. Garnish with a lime twist.
Pina Colada
2oz golden rum
4oz pressed pineapple juice
1oz cream of coconut
1oz double cream
Blend all ingredients with crushed ice and serve in chilled glass.
Planter’s Punch
1oz Dark Rum
1oz Pineapple Juice
1oz Orange Juice
0.25oz Grenadine
Stir ingredients briefly with ice and serve.
Poet’s Dream
1oz London Dry Gin
1oz Benedictine
1oz Dry Vermouth
Stir ingredients with ice and strain into a chilled glass. Garnish with a lemon twist.
Polish Martini
0.75oz Plain Vodka
0.75oz Bison Grass Vodka
0.75oz Krupnik
0.75oz Apple Juice
Shake ingredients with ice and strain into a chilled glass. Garnish with an apple slice.
Prohibition Cocktail
2oz gin
2oz dry vermouth
0.25oz apricot brandy
0.5oz orange juice
Shake all ingredients with ice. Strain into a chilled glass and garnish with a lemon twist.
Punch
0.75oz Lemon or Lime Juice
1.5oz Sugar Syrup or Liqueur
2.25oz Spirit
3oz Fruit Juice or Water
3 Dash Bitters
Shake ingredients with ice and serve in a chilled glass. Garnish according to the ingredients.
Punch
0.75oz Lemon or Lime Juice
1.5oz Sugar Syrup or Liqueur
2.25oz Spirit
3oz Fruit Juice or Water
3 Dash Bitters
Shake ingredients with ice and serve in a chilled glass. Garnish according to the ingredients.
Puritan Cocktail
1.75oz London Dry Gin
0.5oz Dry Vermouth
0.25oz Yellow Chartreuse
1 Dash Orange Bitters
Stir ingredients with ice and strain into a chilled glass. Garnish with an orange twist.
Purl
150ml Hendricks Gin, 1L hoppy ale, 200ml cloudy apple juice
5 slices satsuma, 1 cinnamon stick, 90g sugar, 5g hops, 2 cloves
1 dsp spoon honey, 2 splashes Angostura bitters, 1 star anise
Simmer all ingredients for 20 mins then strain and serve with satsuma slices and a cinnamon stick. Serves 6
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Queen’s Park Swizzle
7 Mint Leaves
2oz Aged Rum
0.75oz Lime Juice
0.5oz Sugar Syrup
3 Dash Angistura Bitters
Lightly muddle mint in base of glass. Half fill with crushed ice and add rest of ingredients. Churn/swizzle and top with more crushed ice before churning/swizzling again. Garnish with a mint sprig.
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Raspberry Collins
1o Raspberries
2oz London Dry Gin
0.5oz Creme de Framboise
1.5oz Lemon Juice
0.5oz Sugar Syrup
3 Dash Orange Bitters
Soda Water
Shake ingredients with ice and strain into an ice filled highball glass. Top with soda and garnish with raspberries.
R&GQ
35ml Remy Martin VSOP
20ml Lemon Juice
15ml Bottle Green Ginger and Lemongrass Syrup
Cold Ale
Build ingredients into a half pint tankard.
This cocktail will be served at the GQ Man of the Year Awards
Red Lion
1oz Triple Sec
1oz London dry Gin
0.75oz Orange Juice
0.75oz Lemon Juice
0.25oz Grenadine
Shake ingredients with ice and strain into a chilled glass. Garnish with a lemon twist.
Remember the Maine
0.5oz absinthe
2oz bourbon
0.75oz cherry Heering
0.75oz sweet vermouth
Rinse chilled glass with absinthe, discarding excess. Stir rest ingredients with ice and strain into absinthe rinsed glass.
Rhubarb Trianglee
1.5oz Rhubarb Liqueur
1.5oz London Dry Gin
0.25oz Apple Juice
0.25oz Dry Vermouth
Shake ingredients with ice and strain into a chilled martini glass.
Rock n Rye
2.5oz Rye Whiskey
0.5oz Orange Juice
1/8th oz Lemon Juice
0.25oz Maraschino Syrup
0.25oz Sugar Syrup
Shake ingredients with ice and strain over ice into a rocks glass. Garnish with a Maraschino cherry.
The Revival Cocktail
45ml Bols Genever
20ml Yellow Chartreuse
5ml Bitter Truth Elixir
1.25ml LaFee Parisian Absinthe
Stir ingredients with ice and strain into a chilled glass.
Roosevelt Cocktail
1 3/4oz aged rum
3/4oz dry vermouth
1/4oz fresh orange juice
1/4oz 2:1 sugar syrup
Shake and serve with an orange twist.
Rosita
1.5oz Reposado Tequila
1oz Campari
0.5oz Sweet Vermouth
0.5oz Dry Vermouth
1 Dash Angostura Bitters
Stir ingredients with ice and strain over ice into a rocks glass. Garnish with an orange slice.
Ruby Punch
50ml Ceylon Arrack
20ml Port
75ml Cold English Breakfast Tea
20ml Lemon Juice
15ml Sugar Syrup
Shake ingredients with ice and strain over ice into a highball glass.
Rules Bar Sling
50ml Plymouth Gin
15ml Visciolata del Cardinale
15ml Benedictine
Juice of Half a Lemon
50ml Soda Water
Shake ingredients except soda water with ice and strain over ice into a highball glass. Top with soda water and garnish with two cherries and a slice of lemon.
Rum Flip
2oz rum
1oz sugar syrup
1 fresh egg
0.5oz double cream
Shake all ingredients together and strain into a chilled glass. Garnish with grated nutmeg
Rum Punch
2.25oz Overproof Rum
0.75oz Lime Juice
1.5oz Sugar Syrup
3 Dash Angostura Bitters
3oz Chilled Water
Shake all ingredients together and strain into an ice filled glass. Garnish with a lime wedge.
Rusty Grand Slam
1oz Drambuie Original
0.8oz Auchentoshan 3 Wood
0.2oz Sweet Sherry
Dash Orange Bitters
Stir ingredients with ice and strain into a chilled glass. Garnish with an orange twist.
Rusty Nail
2oz Scotch Whisky
0.75oz Drambuie Liqueur
Stir ingredients with ice and strain into a chilled glass over ice. Garnish with a lemon twist.
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7 Sinful Years
2oz White Rum
1oz Lemon Juice
0.5oz Grenadine
Shake ingredients with ice and strain into a chilled glass. Garnish with a maraschino cherry.
Sailor Jerry’s Heavy Punch
1.5oz Sailor Jerry Spiced Rum
1oz Pineapple Juice
0.5oz Port
0.5oz Sugar Syrup
0.5oz Lime Juice
4 Dash Angostura Bitters
Shake ingredients with ice and strain over ice into a highball glass. Garnish with grated nutmeg.
Santiago Daiquiri
2 Thin Slices Ginger
40ml Havana 7yr
10ml Havana Anejo Blanco
15ml Dry Curacao
Juice of Half a Lime
Dash Angostura Bitters
Muddle ginger is base of shaker then add rest ingredients and shake with ice. Strain into a chilled glass and garnish with a ginger slice.
Sazerac
1.5oz Rye whiskey
0.5oz Cognac
0.25oz sugar syrup
3 dash Angostura bitters
3 dash Peychaud’s bitters
0.5oz Absinthe
Add Absinthe to rocks glass, add ice and top with water. Shake rest of ingredients with ice, empty rocks glass and strain shaken ingredients into glass. Twist a lemon zest over the top and discard.
Sidecar
1.5oz Cognac
1oz Triple Sec
1oz lemon juice
Shake ingredients with ice and strain into a chilled Martini glass. Garnish with a lemon twist.
Singapore Sling
2oz Gin
0.5oz Benedictine D.O.M.
0.5oz Cherry Brandy
1oz lemon juice
2 dash Angostura Bitters
2 dash Orange bitters
Soda water
Shake ingredients with ice and strain over ice into a highball glass. Top with soda.
Sloe Gin Fizz
1oz London Dry Gin
1oz sloe gin
0.75oz lemon juice
0.25oz sugar syrup
Shake ingredients with ice and strain into a tall glass. Top with soda water.
Smoky Cat
40ml El Dorado 15yr
10ml cherry brandy
10ml Islay whisky
2 dash bitters
Rinse a rocks glass with the whisky and discard excess. Stir rest ingredients with ice and serve on the rocks in the whisky-rinsed glass.
Smoky Martini
2oz London Dry Gin
0.25oz Peated Whisky
0.5oz Dry Vermouth
Stir ingredients with ice and strain into a chilled glass. Garnish with an olive.
Solera
40ml Ron Zacapa 23
15ml Blandy’s Duke of Clarence Madeira
10ml Gran Baquero PX
5ml Acetum Special Reserve Balsamic Vinegar
Stir ingredients together and strain into a chilled glass.
This cocktail created by Rob Wood of the Kenilworth hotel uses ingredients aged using the solera system.
Spiced Pear
1oz Pear Liqueur
1oz Spiced Rum
1oz Pressed Pear Juice
0.5oz Lime Juice
0.5oz Sugar Syrup
Shake ingredients with ice and serve over ice in a rocks glass. Garnish with a pear slice.
Spiced Pear
1oz Pear Liqueur
1oz Spiced Rum
1oz Pressed Pear Juice
0.5oz Lime Juice
0.5oz Sugar Syrup
Shake ingredients with ice and serve over ice in a rocks glass. Garnish with a pear slice.
Steel Drum Milk Punch
50ml Aged Rum
100ml Milk
2 Large Spoons Scottish Oats
5ml Golden Syrup
10ml Ginger Sugar
Shake ingredients with ice and strain into a highball glass. Garnish with grated chocolate.
Stinger
2oz cognac
0.75oz creme de menthe
Stir ingredients together and strain into a chilled glass.
Spruce Goose
2oz London Dry Gin
1oz Lillet Blanc
0.25oz Apricot Liqueur
2 Dash Dr Adam Elmegirab Dandelion and Burdock Bitters
Stir ingredients together with ice and strain into a chilled glass.
Swamp Thing
1oz white rum
0.5oz absinthe
0.25oz lime juice
0.25oz sugar syrup
1 inch slice of cucumber, chopped
Muddle cucumber in base of shaker, add other ingredients and shake with ice. Fine strain into a chilled glass.
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Tabula Rasa
30ml Mozart Dry
20ml Campari
20ml Antica Formula
Build ingredients over ice into a rocks glass. Stir briefly and garnish with an orange slice.
Tatanka
2oz Zubrowka Vodka
2.5oz Pressed Apple Juice
Shake ingredients with ice and strain over ice into a rocks glass.
Tequila Smash
8 Mint Leaves
2oz Reposado Tequila
0.25oz Agave Nectar
Shake ingredients with ice and strain over ice into a rocks glass.
Tequila and Tonic
2oz blanco tequila
6oz tonic water
2 dash Dr Elmegirab Spanish Bitters
Build ingredients over ice in a highball glass, stir and garnish with a lime wedge.
Thai Basil Mojito
50ml Havana 3yr Rum
35ml Pineapple Pulp
10 Thai Basil Leaves
2 tsp Sugar
Half life, cut into wedges
Muddle lime with sugar and add torn Thai basil leaves then rest ingredients. Shake with ice and strain over crushed ice into a highball glass.
Ti Punch
1.5oz Martinique Agricole Rhum
0.25oz cane sugar syrup
1 disc of line cut from the side of the fruit
Add rhum and sugar to glass and squeeze lime over then drop into glass. Stir and add a single cube of ice.
Tom Collins
2oz Gin
1oz Lemon Juice
0.75oz Sugar Syrup
Soda Water
Shake first three ingredients with ice and strain over ice into a highball glass. Top with soda.
Tom and Jerry
1 Egg White
1 Egg Yolk
2 Barspoon Powdered SUgar
1oz Aged Rum
1oz Bourbon/Cognac
Beat egg white and yolk separately then golf together with sugar. Stir in spirits and pour into glass. Top with hot water.
Tommy’s Margarita
2oz blanco tequila
1oz lime juice
0.5oz agave syrup
Shake all ingredients with ice and strain into a chilled glass.
Treacle
2oz Myer’s Dark Rum
0.25oz Sugar Syrup
0.5oz Apple Juice
2 Dash Angostura Bitters
Stir ingredients except apple juice with ice in a rocks glass. Float apple juice on top.
Tropical Daiquiri
2oz Gosling’s Black Seal Rum
0.25oz Grenadine
1oz Pineapple Juice
0.5oz Lime Juice
Shake all ingredients with ice and strain into a chilled glass. Garnish with a pineapple wedge
Tuxedo Cocktail
1oz Old Tom Gin
1oz Dry Vermouth
1/2 bar spoon Maraschino
1/4 bar spoon absinthe
3 dashes orange bitters
Stir ingredients with ice and serve garnished with a lemon twist and a maraschino cherry
Twinkle
3 shots vodka
0.75 shot Elderflower Liqueur
Champagne
Shake vodka and St Germain with ice and strain into a chilled glass. Top with champagne and garnish with a lemon twist.
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U
Umami
1 2/3rd oz Tanqueray 10
1oz pink grapefruit juice
0.5oz lemon juice
0.5oz triple sec
1/6th Maraschino liqueur
1/3rd oz sugar syrup
Shake all ingredients with ice and fine strain into a chilled glass.
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Vieux Carre
1oz Bourbon
1oz Cognac
0.25oz Benedictine D.O.M.
1oz Sweet Vermouth
1 dash Angostura bitters
1 dash Peychaud’s bitters
Stir all ingredients with ice and fine strain into a chilled glass. Garnish with a lemon twist
Violette
0.25oz Creme de Violette
0.75oz Rhubarb Liqueur
1oz Cachaca
Shake ingredients with ice and strain over ice into a highball glass. Top with soda and stir to combine.
Violet Spritzer
100ml White Wine
20ml Violet Liqueur
Soda Water
Build first two ingredients over ice in a wine glass. Top with soda and stir lightly.
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Warsaw Cooler
2 Barspoon Runny Honey
1.5oz Bison Grass Vodka
0.5oz Spiced Rum
0.25oz Cointreau
0.5oz Sugar Syrup
0.75oz Lemon Juice
1oz Apple Juice
Shake ingredients with ice and strain over ice into a highball glass. Garnish with a mint sprig and orange wedge.
Weissen Sour
2oz Bourbon
1 Barspoon Orange Marmalade
0.75oz Lemon Juice
2 Dash Orange Bitters
Wheat Beer
Shake first four ingredients with ice and strain into a highball glass. Top with wheat beer.
Whiskey Cobbler
2oz Bourbon
0.25oz Sugar Syrup
5 Blackberries (or similar amount of other fruit)
2 Dash Peach Bitters
Soda Water
Shake ingredients except soda water with ice and train over a crushed ice-filled highball glass. Top with soda and garnish with fruit.
The White Lady
1.75oz gin
1oz triple sec
1oz fresh lemon juice
1 egg white
Combine all ingredients in a shaker without ice and shake hard to create a foam then add ice and shake again. Strain into a chilled cocktail glass and garnish with a lemon twist.
Whisky Sour
60ml bourbon
30ml lemon juice
15ml sugar syrup
3 dash bitters
Half an egg white
Shake all ingredients first without ice to build a nice foam, then again with ice and strain into a chilled glass. Garnish with a maraschino cherry.
White Russian
2oz Vodka
1oz Coffee Liqueur
0.5oz Milk
0.5oz Double Cream
Shake ingredients with ice and strain into a chilled glass.
Widow’s Kiss
30ml Calvados
30ml Yellow Chartreuse
30ml Benedictine
1 dash Angostura bitters
Stir all ingredients with ice and strain into a chilled glass. Garnish with a lemon twist.
Wink
2oz London Dry Gin
0.25oz Triple Sec
0.125oz Sugar Syrup
2 Dash Peychaud’s Bitters
Stir ingredients with ice and strain into a chilled absinthe-rinsed glass. Garnish with a twist of orange then discard.
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Y
Yamazaki Risshun
35ml Yamazaki 12yr
25ml Ume honey blended with Umeshu (Japanese plum liqueur)
finely shaved hinger slice
Build in an old-fashioned glass over ice.
Yellow Jacket
2oz Partida Reposado tequila
1oz St-Germain liqueur
0.75oz yellow Chartreuse
1 dash Regan’s orange bitters No. 6
Stir ingredients with ice and strain into a chilled glass. Garnish with a lemon twist.
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Z
Zim Zala Bam
2oz reposado tequila
2 teaspoons Regan’s ornage bitters No. 6
2 teaspoons St Germain elderflower liqueur
1 teaspoon superfine sugar
Stir ingredients with ice and strain into a chilled glass. Garnish with a lemon twist
Zeus Martini
1oz Fernet Branca
24 Raisins
2oz Cognac
0.25oz Coffee Liqueur
0.25oz Maple Syrup
Muddle raisins in base of shaker with Cognac. Add rest ingredients except Fernet Branca and shake with ice. Strain into a chilled glass rinsed with the Fernet Branca.
Zombie
1 Spoon Brown Sugar
1oz Golden Rum
1oz Overproof Rum
1oz White Rum
1oz Lemon Juice
1oz Pineapple Juice
1oz Lime Juice
1 Dash Angostura Bitters
1oz Passionfruit Syrup
Shake ingredients except overproof rum with ice and strain into ice filled glass. Float overproof rum in used lime half and set alight.
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