Unsurprisingly we come across a fair amount of awesome drinks in our travels and travails... we thought you might like to share them so here are some from us...
King Kai - created by a tiki guy called DJ Hawaiian shirt
30ml Guyanese rum
15ml gomme
15ml lime juice
15ml orange juice
15ml grapefruit juice
Here's a killer of a tiki drink from Trader Vics
Tiki Puka Puka
75ml Trader Vics naval grog mix
25ml Orange Juice
25ml lemon juice
25ml white rum (we used Havava 3 yr old)
25ml dark rum (Myers)
12.5ml El Dorada overproof - 70%
dash of grenadine
1 cup crushed ice
Dash of orange flower water for garnish
Combine all liquids (except orange flower water) and crushed ice in a blender and pulse for a few seconds, just until uniformly combined. Pour into a 14-ounce glass and add ice cubes to fill. Garnish with a dash of orange flower water sprinkled on top.
Here are the 3 winning drinks from the Tiki Culture competition in San Francisco
The Winner-------The Reverb Crash
Entered by Kick-The-Reverb
4 Oz Grapefruit Juice
1.5 Oz Passion Fruit Syrup
.75 Oz Fresh Lime Juice
.75 Spoon (Not Oz!!) Orgeat Syrup*
1 Oz Light Rum (Cuban or Virgin Island)
1 Oz Myers's Dark Jamaican Rum
Put in a shaker with half a cup of crushed ice, shake well and put in a Tiki mug - I guess a 14-16 Oz one , add crushed Ice to fill. Garnish with, eh- I dunno - half a grapefruit, ok, no - with a mint sprig.
* You can use more Orgeat if you want - it depends how strong the taste of the syrup is. The idea is to just feel a bit of it.
The Jab’s Knockout Punch
by TheJab
1 1/2 oz. gold rum (Barbados rum preferred)
1/4 oz. creme de noyaux
1/2 oz. passion fruit syrup
1/2 oz. fresh lime juice
1 oz. fresh orange juice
1 oz. soda water
Shake with plenty of cracked ice. Strain into double old-fashioned glass or small tiki mug filled with crushed ice. Top with 1 oz. soda water. Garnish with pineapple chunk, orange slice, and cherry.
The Tiki Torch
Entered by Caber-net
Juice of 1/2 lime
1oz Light Rum
1oz Dark Rum
8 mint leaves
1 1/2 tsp simple sugar
2oz OJ
Add lime juice, Rum, mint leaves and muddle (crush with spoon or small baseball bat). Add sugar and a little ice. Shake and pour over crushed ice topping with OJ in tiki mug.Garnish with flaming lime shell over an orange slice covering the top of the mug. Straw stuck through the orange slice.
The Appleton Bartending Challenge Cocktails
Alistair Malcolm – Albannach – The Oracle
37.5ml VX
25ml funkin green apple
12.5ml fresh lime
25ml tablet sugar
Shake - Top sparkling mineral water
Apple fan garnish
Matt Keegan – Blanche House – Duck Soup
40ml VX
20ml funkin apricot puree
12.5ml dark cacao “Des Iles”
10ml chilli sugar syrup
Juice from ½ lime
LOVE!
Shake into martini
Garnish with a soup spoon
Rob Poulter – Raouls – Vxcellent
50ml VX
25ml funkin pineapple
25ml fresh lime juice
12.5ml rosemary syrup
Shake into martini
Garnish with slice of pineapple and rosemary
Tom Soden – Trailer Happiness – Black River Flip
50ml VX
30ml funkin mango
10ml gomme
10ml elderflower
15ml fresh lemon
3-4 basil leaves
50ml whipped egg
Shake twice; hawthorn, ice
Serve straight up
Esther Medina – Ronnie Scott’s – Joybeah
50ml Appleton 12yo
5ml Carpone
5ml Molasses
15ml Quince Liqueur (Bramley & Sage)
Stir and ball over 1 ball of ice made with funkin Morello Cherry puree
Garnish - Flambé bananas with Wray & Nephew, brown sugar and cinnamon. Serve on the side
Bruce Hamilton – Tiger Lilly – Heart of Jamaica
37.5ml VX
37.5ml funkin pineapple
50ml egg white
10ml vanilla gomme -> the foam ingredients
25ml double cream
5ml Louis Alexander Grand Marnier
2 lemon zests
Shake and siphon
37.5ml VX
20ml fine ruby port -> pour into shot glass
20ml funkin morello cherry
G. pineapple leaf
Gary Hayward – Boutique
25ml VX
25ml Appleton Extra
25ml lime juice
75ml pineapple juice
25ml funkin passion fruit puree
20ml spiced pineapple syrup
1 whole passion fruit
25ml Wray & Nephew
Shake and strain into Napoli Grande glass
Garnish cinnamon dust
Paul Mant – Mahiki – Wrong Island Iced Tea
60ml VX
20ml lime juice
10ml Falernum
10ml Cointreau
10ml Passion
15ml Pink Grapefruit
2 dash bitters
15ml funkin pineapple
10ml guava juice
Shake and strain into tiki mug
Danny Murphy – The Cuba
40ml Appleton Extra
10ml banana and tobacco bitters
1 bar spoon palm sugar
10ml baby coconut milk
5ml funkin pineapple
10ml Blandy’s Medira
Orange zest
Lemon zest
Leather glove
Stir and strain
Here are three drinks Liam created for Ben to use on BBC's 'Indian Food Made Easy' show
Indian Themed Cocktails
Cardamon Sour
50ml cognac
20ml lemon juice
20ml sugar syrup
3 split cardomon pods
dash of Angostura Bitters
shake and serve straight up in a cocktail glass, garnished with a single mint leaf
Indian Gin & Tonic
40ml Gin
10ml campari
dash orange bitters
top up with tonic water
bulid in glass and garnish with a cucumber horses neck
Pina Colada Lassi
2 spoons natural yogurt
4 chunks pineapple
20ml cream of coconut (or coconut syrup)
10ml sugar syrup
pulse in blender with crushed ice until smooth, serve in hurricane glass or hollowed out coconut, garnish with pineapple leaf.
K C 's Caress ! Created by Chris Hoy, now living in Puerta Banus - Cheers Chris!
25ml Campari
25ml Martin Millers Gin
12.5ml Lemoncello
3 Orange zest disc's ( squeezed and dropped into drink )
Stir all ingredients in a wine glass half filled with crushed ice, to chill and dilute. Crushed ice to top and fill with ginger ale
Garnish: Orange spiral
Vanilla Sky
Created by Tom Vernon - winning drink of the Pallini Cocktail Competition
37.5ml Pallini Limoncello
25ml Vanilla Vodka
12.5ml Maraschino liqueur
5ml Kina Lillet
12.5ml lemon juice
Shaken and fine strained into a cocktail glass, garnished with a lemon spiral
The Lion's Pride
50ml Whyte and Mackay
10ml Boiron Rhubarb Puree
100ml Millets Farm bramley apple and pear juice
15ml lime
10 gomme
2 dashes of orange bitters.
Shaken and served over cubed in a highball with an apple fan
Bahia Papaya
40ml Terra Vermelha 100% Organic Cachaca (available from http://www.greenislandrum.com)
10ml Mango puree
40ml Rubicon papaya
10ml lime juice
5ml orgeat
Method: shake all ingredients and strain over crushed ice into a wine goblet.
Garnish: simply with a lime and cherry, or lavishly with orange, cherry, cocktail umbrella and pineapple leaf.
Rubicon Breeze
50ml Premium vodka (e.g Finlandia)
40ml Rubicon Papaya
40ml Rubicon Pomegranate
10ml lemon
10ml Sugar syrup
Method: Shake all ingredients and strain into large hi ball filled with crushed ice, add a dash of soda if desired
Garnish: Blueberries and pomegranate seeds.
Rubicon Papaya ‘non-alcoholic’
100ml Rubicon papaya juice
20ml fresh lime juice
10ml maraschino syrup
15ml gomme syrup
12oz highball glass
shake hard, strain over cubed ice
spritz with soda
garnish: squeezed pink grapefruit wedge
Rubicon Papaya ‘non-alcoholic’
100ml Rubicon papaya juice
15ml fresh lime juice
10ml gomme syrup
15ml raspberry puree
12oz highball glass
shake hard, strain over cubed ice
top with ginger ale
garnish ½ lime husk
Bronzed Adonis (November 2nd)
40ml Finlandia Vodka
10ml Tio Pepe
10ml Martini Rosso
25ml freshly squeezed orange juice
dash orange biiters
shake and strain into coupette
created by Liam Davy for 2006 Finlandia cup - which won the London heat
South of the Border (August 7th)
1 1/2 oz gin
1 oz kahlua
1 oz lemon juice
white of 1 egg
shake & strain - straight up or on the rocks
Lollipop (July 31st)
1oz orange liqueur
2/3 oz kirsch
1/2 oz green chartreuse
3 dashes maraschino cherry liqueur
shake & strain into a cocktail glass
don't blame me!
Palm Desert Cooler (July 24th)
10 part grapeffruit juice
8 part peach juice
6 part coconut milk
2 part aloe-vera juice
blend and serve over ice
Lavender Aviation (July 17th)
35ml Martin Millers Gin
15ml Luxardo Maraschino
20ml Lemon Juice
10ml Atkins & Potts Lavender Syrup
Shake well and fine strain into a chilled goblet and garnish with lavender flowers.
big thanks to Mr JS. Those that know, know!
Top Trump Cocktail (July 10th)
50 ml Appleton VX
20ml limejuice
10ml sugar syrup
10ml passion fruit syrup
40ml Schweppes orange juice
40ml Schweppes pineapple juice
½ a passion fruit
Add all ingredients into a shaker filled with ice,
shake sharply and strain into a crushed ice filled
hurricane glass. For a garnish, cut half a
passion fruit, fill with over proof Wray and Nephew
rum and some brown sugar, place on top of the
cocktail and set alight. Also garnish with a pineapple spear
Cow Puncher (July 3rd)
1 1/4oz rum
1 1/4oz creme de cacao
milk
build into a highball
just love the name!!
Be Grand (June 26th) - congrats to Pasquale Corda for winning the GM competition with this drink
30ml Grand Marnier
30ml Martell VS
25ml passionfruit syrop
5ml passionfruit gomme
5 grapes
muddle grapes, shake with everything else
and strain over crushed ice
this is apparently the best GM cocktail in the world!
Beauty and the Peach (June 19th)
50ml Matusalem Classico
25ml Volare peach
25ml lemon juice
15ml Monin apricot
8 mint leaves
shake & double strain over crushed ice
garnish with lemon slice, mint sprig
and peach skin twist!
as far as i'm concerned Jamie, you're No.1
The Pushinka (June 12th)
50ml Sputnik Basil vodka
50ml fresh rhubarb juice
8 basil leaves
7.5ml honey
10ml Xanthe vanilla liqueur
Nice one, the one and only Jake Burger !!!
Shakitreetoro (shah-kit-reet-oro) (June 5th)
50ml Bacardi Oro
25ml freshly squeezed pink grapefruit juice
2 barspoons homemade orange and ginger gomme
1 barspoon Bacardi 8 year old
shake the bejesus out of all ingredients and strain into
a crushed ice filled Tiki mug! Tiki Monkey.......
with thanks to Sara !
SoCo Phoenix (May 29th)
50ml freshly squeezed pomegranate juice
6ml freshly squeezed lemon juice
25ml freshly squeezed orange juice
1 dash Peychauds bitters
50ml Southern Comfort
shake & fine strain into a cocktail glass
garnish with 20 Pomegranate seeds at the
bottom of the glass. with thanks to kevin Knee !
The One You Want to Meet Your Mama (May 22nd)
35ml Finlandia Mango
15ml Cointreau
25ml peach puree
12.5ml chilli infused gomme
dash orange juice
nice one Jonesy from Browns, Leeds!
Honey & Elderflower Daiquiri (May 15th)
50ml Bacardi 8
25ml orange juice
20ml elderflower cordial
20ml runny honey
good squeeze fresh lime
shake & strain into a cocktail glass
with thanks to Alex Proudfoot from Browns, Kew
Commodore (May 8th)
1/3 part bourbon
1/3 part creme de cacao
1/3 part lemon juice
dash grenadine
shake and serve in a champagne glass
Runts Ambition (May 1st)
2oz rum
2oz gin
2oz whisky
2oz port wine
shake & strain
WTF !!!
Scotch Missed (April 24th)
50ml Bacardi Oro
2 barspoons of orange and whisky marmalade
1 barspoon of Orgeat syrup
 dash of Angostura Bitters
float 10ml Bacardi 8 year Old
shake all ingredients with cubed ice and strain
over crushed ice into an old fashioned
garnish - freshly grated nutmeg
thanks to Adam Elmegirab
Robs Pisco Punch (April 17th)
2 slices of orange (muddle)
25ml Funkin pineapple
60ml Pisco
15ml Monin pineapple syrup
Bsp homemade clove syrup
50ml soda siphon
sahke & strain into a wine glass
garnish with clove studded pineapple wedge
thanks again to Rob at Bacchus
Self-Starter (April 10th)
1oz gin
2tsp Lillet
1tsp apricot brandy
3 drops of Pernod
shake 7 strain into a cocktail glass
Honeymoon (April 3rd)
1.5oz apple brandy
1.5oz lemon juice
3tsp Benedictine
3 drops curacao
shake & strain into a ice filled tumbler
Aristides Cup (March 27th)
40ml Woodford Reserve
10ml Martini Extra Dry
25ml honey syrup(50:50 honey & water)
4 bar sppons egg white
champagne float
shake & strain all apart from champagne
into a cocktail glass. Gently float champagne
so it sits under egg foam
well done Richard Gillam, winner of the
Birmingham heat of the bartenders Bartender of the Year comp
Continental Martini (March 20th)
45ml Bombay Sapphire
12.5ml fresh pink grapefruit juice
1 bar spoon lemon/lime marmalade
1 bar spoon ginger preserve
6ml creme de mure
shake & strain into a cocktail glass
thanks to Tom Green from Bris'ol
Cornucopia (March 13th)
35ml bourbon
15ml Mozart dark coccy liqueur
fig puree
30ml double cream
10ml vanilla syrup
coffee cream drizzle
shake first 3 ingredients; shake cream
and syrup and layer on top. drizzle with coffee liqueur
Currant Martini (March 6th)
3 fresh blackcurrants
20ml fresh lime juice
35ml currant vodka
15ml cassis liqueur
muddle blackcurrants, add lime, vodka & liqueur
shake & strain into frozen cocktail glass
thanks to Massimo Di paolo
Bluegrass Martini (February 27th)
small piece of red chilli
10 green grapes
50ml Woodford Reserve
2 drops Angostura bitters
5ml Chai Tea syrop (homemade)
10ml Drambuie
muddled, then shaken and strained into a cocktail glass
thanks to Freddy Olsson
Genko Sour (February 20th)
egg white
2 drops fee bros peach bitters
1/2 squeezed lime
pinch black pepper
3 torn basil leaves
12.5ml caramel liqueur
12.5ml honey syrop
37.5ml Bacardi 8
10ml olive oil
shake and strain into a tumbler
well done to Ginge from Blanch House
winner of the IPB Bartender of the Year heat, London
Andean Rouser - aka The Peruvian Classic Pisco Sour (February 13th)
a recipe created by IPBartenders for Macchu Pisco
2 measures of Pisco
1 measure of sugar
1 measure of fresh lime juice
handful of crushed ice
blend for 30 seconds, and decant
add a drop of Angostura bitter on top
Rachel Reid's Bloody Mary recipe (February 6th)
2 cherry tomatoes
pinch of pepper and salt
pinch of crushed chillies
pinch of fresh coriander
1 wedge of lime
10ml Giffard ginger liqueur
20ml Worcestershire sauce
MUDDLE in Boston Glass
 25ml Absolut
25ml Absolut Citron
10ml Absolut Vanilia
tomato juice
shake & strain into a collins glass
apparently the best bloody mary in town from Rachel @ Apt 195
i'm off to check this out, as i reckon all bartenders think they make the best BM's !!
The Bakewell Punch (January 31st)
35ml Wray and Nephew Over proof rum
35ml fresh pink grapefruit juice
10ml cane syrup
10ml orgeat syrup
1 lime wedge (squeezed tightly and dropped into shaker)
5 raspberries
from our very own Mr Reed. A sneak preview to
one of the recipes featured in Dave Wondrich's forthcoming book
Passion Dance (January 23rd)
(named after a jazz tune by the great pianist McCoy Tyner)
37.5ml brandy
25ml Drambuie
25ml Malibu
juice of one whole lime
75ml passion fruit juice (Rubicon is good)
shake all ingredients and serve over ice in a rocks glass,
garnish with a lime spiral.
with thanks to Ian Storror from Bristol
Golden Slipper (January 16th)
35ml Yellow Chartreuse
35ml Apricot brandy
1 egg yolk
shake hard and double strain into
a cocktail glass...mmmmm
Ginger Rosa (January 9th)
3x 1cm pieces ginger root
15ml orgeat
20ml fresh lime juice
40ml Sagatiba
10ml Lanique Rose Petal Vodka
muddle first 3 ingredients, add the rest
shake and fine strain into a cocktail glass
garnish with a rose petal
thanks to Rolo at Lavish Lounge Bar
X-MAS HOLS - SORRY NO DRINKS
The Gatinha (December 12th)
50ml Sagatiba Pura
20ml port
10ml Brazilian honey syrup
dash Angostura bitters
congrats to our friend Mickael Perron
for winning the Sagatiba cocktail comp
Carp Diem (December 5th)
40ml Marie Brizard Anisette
15ml ginger & lemongrass cordial
50ml Polstar Citrona vodka
6 slice orange
6 mint leaves
muddle mint with cordial, add other ingredients
with crushed ice and stir
garnish with mont sprig and orange
thanks to Lorena Balbinot
Never Say Die (November 28th)
1oz Mount Gay Eclipse
1/2oz Don Q Crystal
1/2oz Appleton Estate Dark
1/2oz fresh lime juice
1/2oz orange juice
1/2oz grapefruit juice
1/4oz pineapple juice
1/2oz runny honey
dash Angostura bitters
blend with crushed ice, serve in 23oz Hurricane
garnish with orange & cherry flag
thanks to the Bacchus boys
Grand Champagne Cosmo (November 21st)
25ml Meukov VSOP cognac
25ml Blackwoods gin
20ml Grand Marnier
25ml white cranberry juice
3 drops of fee absinthe - per glass
shake & strain into a cocktail glass
thanks to 'Sir' Ian Burrell
Vanilla Ice (November 14th)
25ml vanilla Sambucca
25ml white creme de cacao
75ml pineapple juice
squeeze lime
shake & strain into a cocktail glass.
garnish with a dusting of grated chocolate
Oro Dragon (November 7th)
50ml Bacardi Oro
15ml Mandarin Napolean
25ml apple juice
15ml vanilla infused ginger syrup
5ml fresh lemon juice
5ml gomme
10ml egg white
shake & strain into a cocktail glass.
garnish with a cherry! well done to Tony Safghy
winner of the Bacardi Capital Competition
Lady Sage (October 31st)
6 - 8 Sage Leaves
1/2 tsp Vanilla Sugar
50 ml Sauza Hornitos
10 ml Midori
35 ml Lemon Juice
35 ml Pineapple Juice
15 ml Gomme
Muddle Sage with Vanilla, add rest of ingredients, shake and fine strain into a chilled Martini. Garnish with Parma ham straw.
To make straw. Wrap ham around wooden stick and microwave on high for 20 - 30 secs. Remove from stick when cool. Now that's mixological !
Thanks to Fin at the PourHouse
Sour Cherry Chocolate Fizz (October 24th)
3 Fresh Black Cherries
35 ml Woodford Reserve
25 ml Dark Cr�me de Cacao
10 ml Maraschino Cherry Liqueur
5 ml Vanilla Syrup
15 ml Gomme
25 ml Juice from Black Cherries
25 ml Lemon Juice
1/2 Fresh Egg White
Pit and muddle Cherries, add rest of ingredients, shake and strain into chilled 12 oz Hiball or over crushed ice in a 14 oz Hiball and charge with soda.Garnish with 2 speared Cherries and Lemon twist
Apricot and Nutmeg Cobbler (October 17th)
1/2 an Apricot
35 ml Apricot Brandy
50 ml Chenin Blanc Wine
5 ml Vanilla Syrup
15 ml Gomme
Zest of 2 Lemon Twists
15 ml Gosling's Black Seal Rum (Float)
Muddle Apricot and Vanilla, add rest of ingredients, shake and strain over crushed ice in a 14 oz Hiball and float Rum. Garnish with a lemon twist, ground nutmeg and Apricot fan
Richard & Judy Martini (October 10th)
35ml Bombay Sapphire
15ml Grand Marnier
12.5ml English Summer cordial
35ml apple juice
shake & strain into a cocktail glass
Mint Sicilian (October 3rd)
25ml SoCo
25ml Amaretto
3 lime wedges
white sugar (to taste)
2 sprigs mint
dash Angostura bitters
muddle all apart from alcohol, then add
shake & strain into a highball, and top
with ginger beer
thanks to Jaki from RB's Chester
Elijah Pimento (september 26th)
37.5ml woodford reserve
20ml pimento liqueur
20ml papaya cordial
1 vanilla pod
5 drops of fee Bros. orange bitters
sprinkle nutmeg
stirred & strained into a cocktail glass
garnish with some coco grinds
thanks to Ross McFadden - Faversham
Moshi Moshi Martini (September 19th)
50ml bombay sapphire
20ml lychee liqueur
25ml sake
4 lychees
2 'peas' wasabi
juice of 1/2 lemon
shake & strain into a cocktail glass
garnish with a physilis
thanks to Jeremy Lucas - Living Room
New York Minute (September 12th)
35ml Woodford Reserve
10ml Amaretto
8ml gomme
1/2 orange squeezed
12.5ml passionfruit syrop
1 twist coarse black pepper
shake & strain into a cocktail glass
garnish with 1/2 passion fruit laced with WR, and a spoon!
thanks to Derek Brown, winner of the Leeds regional heat
of this years IPB/BBF bartender competition
Salad Martini (September 5th)
50ml 42 Below vodka
15ml lemon juice
3 slices of cucumber muddled
4 mint leaves
15ml tomato juice
2 bar spoons olive brine
shake & strain into a cocktail glass
garnish with cucumber and olives
with thanks to Lisa Harvey from Osmium
Gatinha (August 29th)
50ml Sagatiba
20ml Graham port
10ml organic Brazilian honey
drop Angostura bitters
shake & strain into a rocks glass filled with 'lemon sorbet' ice
garnish with lemon peel, serve with a spoon
well done Mickael Perron for winning the UKBG national final
Asal Laymoun Martini (August 22nd)
1 1/2oz Gin
1oz Fresh Lemon Juice
1/2oz Honey
1/2oz Fresh Orange Juice
shake and double strain into a cocktail glass.
garnish with a lemon twist
thanks to Adam Elmegirab
(Arabic: Asal=honey, Laymoun=lemon)
Sloe Sunday (August 15th)
1 1/4 Polstar Cucumber
3/4 Plymouth Sloe Gin
5 mint leaves
3 lime squeezes
1/2 gomme
shake n strain into ice filled collins
top with tonic
garnish with mint leaves
thanks to Mish from Henrys in Leeds
Thai Gin Fizz (August 8th)
50ml of Tanqueray
1/2 lime
soda water
home made thai syrup with lime leaves, ginger, lemongrass and chilli peppers
make up sugar syrup as usual simmering all the ingredients except chilli
peppers. Transfer to bottle including the lime leaves etc and drop in a few chilli
peppers to steep in the syrup. Longer you leave the ingredients to steep the
better but take it easy with the chillis.
muddle the lime with a dash of thai syrup in a collins glass, add crushed
ice and the 50ml of gin and top up with soda. Nice fragrant drink with just a
touch of heat off the chilli peppers.
Many thanks to Andrew Thomason from Totalise
Rio Bravo (August 1st)
50ml Sagatiba Pura
20ml fresh lime juice
20ml Orgeat syrup
medium chunk of fresh ginger
Smash the ginger in the base of the boston and add remaining ingredients.
Shake and fine strain into chilled martini glass. Garnish with an orange
twist. Nice.
Thanks to Nidal Ramini from Dusk
Napoleans Blazer (July 25th)
70ml Courvoisier VSOP Exclusif
2 bs vanilla sugar
10ml Grand Marnier
3 drops Monin gingerbread syrop
1 clove studded orange peel
add sugar, CV and GM into a brandy balloon.
Blaze in the traditional manner and pour burning
liquid between 2 brandy balloons until flame is extinguished
serve in a separate warmed balloon with clove studded orange peel
Good to see Robert Wood was paying attention in Alex Turners CV Connoisseurs class
also good to see gingerbread syrop being used after we introduced it to the uk last year
crazy but cracking stuff!!
Amsterdam (July 18th)
30ml gin
4 dashes orange bitters
15ml ornage juice
15ml Cointreau
cracked ice
shake & strain into a cocktail glass
Kiwi-Cucumber Sling (July 11th)
6 slices fresh cucumber
peeled & chopped kiwi fruit
50ml Wyborowa Apple
10ml Bols Kiwi
25ml gomme syrop
10ml lemon juice
Thanks Ricardo Sporkslede, Bartender Network
muddle first 2 ingredients. add rest, shake & strain
into a Sling glass with crushed ice....
Ragged Island Zombie (July 4th)
juice of one lime
1 bs gomme
25ml white rum
12.5ml gold rum
12.5ml dark rum
25ml Nassau orange
Acapulco Gold (June 27th)
12.5ml gold rum
12.5ml tequila
25ml pineapple juice
12.5ml grapefruit juice
12.5ml coconut cream
The winner of the Souther Comfort cocktail comp (June 20th)
35ml SoCo
slice watermelon
dash lime juice
2 bs gomme
20ml pineapple juice
shake & strain over crushed ice in a tumbler
thanks to Martin from Iniquity
The Alex "Yoda" Turner Sangrita recipe (June 13th)
for a 50ml serving
25ml tomato juice
10ml orange juice
10ml lime juice
5 drops Tabasco
2 dash worcestershire sauce
3ml grenadine
salt & pepper to taste
sprinkle nutmeg
shake & strain into a shot glass
served with a shot of good quality reposado/anejo tequila
Nice one Yoda!! may the force be with you all......
Appily Married (June 6th)
62.5ml Wyborowa Apple vodka
25ml pressed apple juice
1 spoon runny honey
shake all ingredients hard and
fine strain into a cocktail glass
garnish with apple wedge
Port and Melontini (May 30th)
1/8 fresh Cantaloupe / Galia melon
37.5ml Wyborowa vodka
37.5ml dry white port
1 pinch ground ginger
muddle melon, add other ingredients
shake and double strain into a cocktail glass
Cherry Manhattan (May 23rd)
4 fresh blackberries
50ml Basil Hayden bourbon
12.5ml Bols cherry
12.5ml sweet vermouth
2 dash Peychaud bitters
muddle cherries, add all other ingredients
stir well and fine strain into a cocktail glass
The Hallelujah Cocktail (May 16th)
Are you ready?!
Babylonian Grape Brandy (Cognac, 1 pony)
Ice from the Crest of Mount Sinai (Lots, finely cracked)
Lemon from the Desert of Sin (lime juice, 4 drops)
Gomorrah and Sodom Vermouth (Italian, 1 jigger)
Rum aged in Noah's Ark (1/2 jigger; rye also used)
Add Cain's syrup from the Garden of Eden (1/2 tsp. grenadine)
You then give it the Hebrew shake and pop a cherry on top
Say Hallelujah after drinking!
(I'm not familiar with the Hebrew shake, or even the Shaker's shake, but I'm willing to bet that it can all be summed up in one short phrase: Shake and Strain)
still here?! Lifted shamelessly from Gary Regan, there really is only one Gary Regan!
George Dickel (May 9th)
no cocktail this, but it is my drink of this
week. a fantastic American whiskey
and my personal favourite of them all !
Porn Star (May 2nd)
50ml Bacardi Oro
dash Passoa
2 bar spoons vanilla sugar
dash lime juice
dash sugar syrup
35ml Passion fruit puree
half a passion fruit
shake & strain into cocktail glass
garnish with half passion fruit
Garden of Hedon (April 25th)
50ml Compass Box Hedonism
25ml quince liqueur
10ml quince juice
2 teaspoons quince jelly
shake & strain into a cocktail glass
KIWITIQ (April 18th)
1/2 Large Kiwi, muddled with a splash of creme de banane.
37.5ml Hypnotiq
12.5ml Parafait Amour
25ml fresh lime
12.5ml gomme
37.5ml fresh pineapple
shaken and strained into crushed ice filled collins.
garnished with kiwi wheel and pineapple leaf.
thanks to Raymond from Bluu, Aberdeen
Grand Prix Swizzle (April 11th)
40ml Bombay Sapphire
20ml Grand Marnier
20ml organic lemon juice
20ml ginger cordial
8 mint leaves
3 dashes Peychaud
add all ingredients to bamboo glass, crushed ice and swizzle
garnish with mint sprig
Nice one Liam Davy - 1st place overall in the IPB Bartenders' Bartender of the Year 05
Whisk(e)y A l' Aperitif (April 4th)
50ml Woodford reserve
12.5ml Benedictine D.O.M
15ml Green Chartreuse
1ml Peychaud bitters
12 - 15 rosemary leaves
take a rocks glass. pour first 3 ingredients into a mixing glass
and stir gently over ice. In a second boston glass, pour the Green Chartreuse and add the rosemary. Flame it. Transfer the mixture of the mixing glass into the second Boston glass. Strain into a rocks glass filled with cubed ice. Garnish with rosemary sprig
Mickael Perron - 2nd place overall in the IPB Bartenders' Bartender of the Year 05
Bali Lemon (March 28th)
50ml Bombay Sapphire
25ml Pommelo juice
1 bar spoon lime marmalade
1 bar spoon gomme
shake and double strain into a cocktail glass
garnish with shredded lime zest
Bruce Hamilton - 3rd place overall in the IPB Bartenders' Bartender of the Year 05
Millionaire (March 21st) (we wish !!!)
40ml Jack Daniels
1 bar spoon grenadine
1 bar spoon gomme syrop
20ml lemon juice
shake all and strain into a cocktail glass or old fashioned
garnish with a lemon wheel
Pommegranate Martini (March 14th)
50ml Vodka
juice of 1 ripe pommegranate, seeds retained
2 teaspoons maraschino juice
4 mint leaves
shake all & strain into a cocktail glass
garnish with the seeds from the pommegranate
Strawberry Cheesecake (March7th)
50ml Stoli Vanil
25ml Creme de Cacao white
20ml Monin Candy Strawberry Syrup
3 bar spoons mascarpone
shake & strain into a cocktail glass
garnish with strawberry fan AND gingerbread bisuit rim
by Jay Decker, Leicester
new teeth please!!!
Hermit Martini (Feb 28th)
20ml Frangelico
40ml Ciroc grape vodka
5ml sugar syrup
shake & fine strain into a cocktail glass
garnish with lemon twist
thanks to Mark Hirst, Nottingham
Red Rum (Feb 21st)
50ml Rum
12.5ml Sloe Gin
12.5ml lemon juice
12.5ml vanilla gomme
muddle redcurrants, add other ingredients
shake & strain into a cocktail glass
thanks to Jason Scott from Barnomadics
Gobble-Tini (Feb 14th)
1 1/2 oz Smirnoff Cranberry twist
1/4 oz Chambord
1/2 oz cranberry juice
shake & strain into a cocktail glass
"garnish with 3 cranberries on a stick"
ok the drink isn't exactly revolutionary
but I love the name
thanks to US mag Cheers!
"Untiltled" (Feb 7th)
50ml Bacardi blanca
1 bsp raspberry syrup
1 bsp white Creme de Cacao
2 bsp swedish punsch
stir and strain into a cocktail glass
garnish with seasonal edible flower
Thanks to Alex Johnson from the
IPB Bartender Academy, Manchester
Manuka Melon (Jan 31st)
35ml Manuka honey vodka
15ml fresh lemon juice
5ml Goldschlager
1/4 cantaloupe melon
muddle melon, add other ingredients.
shake hard and double strain into a cocktail glass
thanks to Lowlife, 34a Paddington St, Marylebone
LOKI (Jan 24th)
30ml Vodka
15ml Cr�me de Mure
10ml Goldschlager
50ml Apple juice
quarter of a lemon
muddle the vodka and lemon in the shaker, and add
the Cr�me de mure and apple juice. Shake with ice
and fine strain into a rock glass. Drizzle the
Goldschlager over the top of the drink.
garnish with shards of lemon zest.
Gingerbread Fan (Jan 17th)
50ml Ketel One Citron
5ml gingerbread syrop
5ml cinnamon syrop
5ml fresh lemon juice
2 thin slices ginger
muddle ginger, add other ingredients
shake & double strain into cocktail glass
garnish with cinnamon stick
thanks to Hilda Nabukalu
Tommy Gun (Jan 10th 2005)
37.5ml Hendriks Gin
12.5ml Krupnik Honey
25ml lemon juice
shake & strain into highball with crushed ice,
top with Appletiser.
thankyou gents - Ray & Neil, Blu Aberdeen
X-MAS HOLS - SORRY NO DRINKS
The One Wise Man (December 20th)
50ml Krupnik honey vodka
5 drops Frankincense
Dash absinthe
Pre-chill a martini glass with ice and a dash of the absinthe.
Stir and strain the other ingredients in a Boston glass,
discard the ice from the martini glass and pour in the finished drink
garnish � Orange twist (this is important to the drink!!!)
Borodino Berry (December 13th)
50ml Couvoisier Exclusif
15ml Chambord
4 blackberries/25ml blackberry puree
15ml lemon juice
1.5 bar spoons vanilla sugar
dash soda water
muddle and build in a highball over crushed ice
stir well & top with soda. garnish with a blackberry
Kentucky Quarrel (December 6th)
50ml Woodford Reserve
12.5ml vanilla gomme syrop
25ml rhubarb puree
50ml apple juice
shake & strain over crushed ice in a highball
garnish with a rhubarb stalk
thanks to Mitra Abrahams from Glasgow
The Redneck (November 29th)
40ml Woodford Reserve
15ml Auchentoshan 3 wood
15 home made sugar syrop (demerera,
cloves, orange peel & ginger)
large dash Fee Bros orange bitters
large dash Fee Bros peach bitters
build straight into old fashioned glass
garnish with spiked (with cloves) orange wedge
Thanks to Jamie McDonald
Three Wise Men (November 22nd)
40ml Green Chartreuse
10ml Goldschlager
5 drops Frankincense
35ml Apple juice
Dash orange bitters
Shake and strain into a pre-chilled cocktail glass
1st of IPB's x-mas drinks
Sugar & Spice (November 15th)
50ml gin
splash of Absinthe
2 dashed Peychaud bitters
1 1/2 bar spoons cinammon/orange syrup
1 1/2 bar spoons Campari
rinse Absinthe around a mixing glass and discard excess
stir other ingredients and strain into cocktail glass
garnish with flamed orange zest
Nice one Liam Davy
24 Carrot Comfort (November 8th)
50ml Southern Comfort
2 b/spoon Drambuie
12.5ml ginger cordial
12.5ml pressed apple & cherry juice
 1 b/spoon Goldschlager
37.5ml organic carrot juice
float vanilla cream
shake & strain all except into a cocktail glass
float cream (to taste), garnish with some fresh grated carrot
well done to Sam kershaw, winner of the
Edinburgh IPB Bartender Academy
Kuton-tini (November 1st)
4 raspberries
25ml Ketel Citroen
25ml Aperol
25ml pink grapefruit juice
10ml creme de peche
shake & strain into a martini glass.
garnish with orange zest and an edible flower
thanks to Henry B and Dre at WWCC
King Kong (October 25th)
20ml banana syrop
20ml lemon and lime
equal parts of guava, pineapple & orange juice
15ml overproof, dark and light rum to float
shake & strain into an ice filled highball, float the rum
thanks to Tony C at Shochu
Mango into a Bar (October 17th)
35ml Vodka
35ml Mango puree
3 squeezes fresh lime
top with ginger beer
stir all ingredients apart from ginger beer, in a highball
speed shake and top with g,beer
Winter Trinity (October 11th)
50ml Woodford Reserve
2 dash peychaud bitters
15ml winter syrop (homemade with orange,
cinnamon and clove)
Drambuie 'wash'
Drambuie cherries
'wash' the inside of a rocks glass with Drambuie
stir all ingredients in a mixing glass and add to
the glass over ice cubes
garnish with orange twist and cherries soaked in WR
Well done to Mark Hurst from The Saint in Nottingham
winner of the Nottingham IPB Bartender Academy
Winter Berry Caipiroska (October 4th)
1 strawberry
3 blackberries
8 redcurrants
50ml Stoli Razberi
2 sugar cubes
1/2 lime
muddle all fruit with sugar, add vodka,
lime and crushed ice.
Thanks to Exmouth grill
Wood Pop (September 27th)
35ml Woodford Reserve
25ml Frangelico
25ml passion fruit puree
4 turns black pepper
1/2 orange
10ml gomme syrop
shake hard & strain into a cocktail glass
Thanks to Chris Betts of Blanch House
runner up in the london IPB Bartender Academy and finalist next March
Sweet Harmony (September 20th)
37.5ml Finlandia cranberry
12.5ml Lemoncello
1/4 pink grapefruit
2 barspoons creme freche
10ml cinnamon gomme
muddle, shake "like a dance-hall queen"
& strain into a cocktail glass
garnish with grapefruit wedge
nice one Myles Davies of B@One
winner of the London IPB Bartender Academy
Manhattan Island (September 13th)
50ml Hennessey Fine de Cognac
25ml Noilly Prat rouge
four dashes Angostura bitters
5ml sugar syrop
stir and strain into a cocktail glass
garnish with two cherries
courtesy of Henry Besant - nice one H
Bombay Valentine (September 6th)
50ml Bombay Sapphire
25ml apple juice
25ml rose wine
5ml creme de mure
8 mint leaves
bruise the mint with the mure,
then shake & fine strain into a cocktail glass
garnish with 2 rose petals
thanks to Liam Davey, winner of the Birmingham
IPB Bartender of the Year
Mediterranean Martini (August 30th)
100ml gin
15 white grapes
2 tbsp caster sugar
15 basil leaves (+2 for garnish)
juice of 1 lemon
crush the sugar, grapes and basil in
the bottom of a boston glass. Add gin
and lemon juice. Shake & strain into
2 cocktail glasses. Garnish each with basil leaf
Taken from Alex Kammerlings new book
"blend me, shake me" out on 16th September
thanks angus for taking such an interest in ipb
Smoking Mule (August 23rd)
35ml Talisker 12yr
25ml lemon juice
20ml gomme syrop
ginger ale top
shake all except ginger ale, strain into a collins
and top with ginger ale
8 years in Paris (August 16th)
25ml Bacardi 8
12.5ml Grand Marnier
12.5ml dark Creme de Cacao
thin layer single cream
stir all ingredients except cream for several minutes.
Strain into a cocktail glass and pour a thin layer of single
cream over the surface. Garnish with an orange twist,
zesting into the drink
Well done to Danny Murphy from The Place, Liverpool
Winner of the Liverpool IPB Bartender Academy
X-Rated (August 9th)
37.5ml vodka
12.5ml white Creme de Cacao
75ml grapefruit juice
shake & strain into a salt rimmed cocktail glass
WITH crushed ice - it's true! This gem was taken from
the oh so classic "Naughty Greek Cocktails" (an exact replica
of last weeks book!!) need to be seen to be believed...
Love Bite (August 2nd)
25ml tequila
25ml Grand Marnier
12.5ml Galliano
50ml pineapple juice
shake & strain into cocktail glass
taken from the 'hilarious' "Naughty Cocktails from Cyprus" mmm?
Rogue Lemongrass (July 26th)
40ml Stolichnaya Vanil
20ml gomme syrop
30ml freshly squeezed grapefruit juice
2 drops orange bitters
1 blade lemongrass (15cm)
5 stalks of coriander with leaves
push inner roll of lemongrass out with a spoon
to create a 'straw' - Chop outer rolls and muddle
with coriander.Add all other ingredients, shake
& double strain into a martini glass. Garnish with the 'straw'
Congratulations to our friend Nigel Weisbaum for winning
the Stolichnaya cocktail competition
Mirabelle Martini (July 19th)
2oz Ketel One vodka
1oz Plum Sake
1 barspoon of Mirabelle plum jam
shake 7 double strain into a cocktail glass.
Garnish with a plum slice
Socio Melon Ball (July 12th)
42 Below vodka, Tropican orange juice,
ocean Spray white cran/grape juice, fresh lemon
and Honeydew melon liqueur.
served tall over a stack of ice with a
soda and berry finish.
With thanks, and congratulations, to our friends at
Socio Rehab, Manchester - Myers, Morgan - well done!!
Tigers Eye (July 5th)
50ml Woodford Reserve
10ml runny honey
dash apricot brandy
wedge of orange
muddle all except WR in a tumbler. Then heat the WR in
a balloon over hot water, light and pour over muddled ingredients !?
Tweetie Bird (June 28th)
11/2oz light rum
1/2oz Galliano
1/2oz Grand Marnier
1oz lime juice
shake & strain into a cocktail glass
Cobra's Fang (June 21st) W&N
15ml Appleton Extra
15ml Wray and Nephew Overproof
15ml falernum
15ml lime juice
15ml orange juice
1 dash Angostura bitters/grenadine
blend all ingredients and serve in a hurricane glass
Melon Margarita (June 14th)
50ml Jose Cuervo Tradicional
4 cubes fresh watermelon
juice from half a lime
3 bar spoons Agave nectar
shake & strain into a cocktail glass
garnish with a watermelon triangle
thanks to 'Dre Masso - winner Diageo Exquisite Taste comp
Depth Bomb (June 7th)
25ml Calvados
25ml Remy Martin
20ml fresh lime juice
15ml sugar syrop
5ml grenadine
Shake&strain into an ice filled tumbler
Valencia (May 31st)
60ml Grey Goose
10ml Fino Sherry
Coat the inside of a chilled cocktail glass with the sherry
Discard the excess. Flame two orange peels inside the glass.
Stir the vodka until well chilled and strain into the glass
Garnish with one of the orange peels
Moorish Mojito (May 24th)
45ml Havana Club Anejo Blanco
10ml Aperol
10ml Havana Club Anejo Reserva
30ml Cinnamon-infused rhubarb puree
15ml lime juice
8 mint leaves
1 barspoon castor sugar
splash soda
Lightly crush mint with sugar and lime
stir in rest with crushed ice
garnish with a mint sprig and a sprinkle of cinnamon
Thanks to Mark Ward at Moorish, Sydney (crazy oz-ees)
Cocktail � la Louisiane (May 17th)
1/2 ounce rye whiskey.
1/2 ounce Italian vermouth.
1/2 ounce B�n�dictine.
3 dashes Herbsaint, pastis or other absinthe substitute.
3 dashes Peychaud's Bitters.
Mix in bar glass with lumps of ice. Strain into a cocktail glass
in which has been placed a maraschino cherry
Little Old Reserved (May 10th)
50ml Woodford reserve
15ml Grand Marnier
1 dash orange bitters
3 sprigs mint
1 barspoon honey
Muddle mint, add rest of ingredients and
shake and strain. Garnish: mint sprig
Thanks to Barry Chalmers
Cardinal Richeleue (May 3rd)
60ml Compass Box Juvenilles
25ml Aperol
1 bar spoon of Blood and Seville orange marmalade.
( or any bitter orange marmalade. )
Shake all ingredients with ice and fine strain into a
chilled cocktail glass. Garnish with the zest of a blood orange.
Thanks to Dan Thomas from Qi
Johnnie's Flame (April 26th)
50ml Johnnie Walker Black
� peach
10ml peach syrop
15ml lemon juice
10ml gomme
gently muddle peach and add rest of ingredients.
Shake & strain into a tumbler with ice,
garnish with slice peach (rimmed and dropped)
Thanks to Charlotte Voisey @ Apartment 195
"making whisky accessible to women"
Impaired (April 19th)
50ml Lagavullin
20ml pear puree
25ml lime juice
20ml gomme
15ml egg white
3 dash angostura bitters
Shake & strain into a tumbler with ice, garnish with lemon twist.
Thanks to Mark Drew, Salvador & Amanda
Hoxton Highball (April 12th)
25ml Reposado tequila
25ml lime juice
20ml sugar syrop
25ml Funkin' raspberry puree
top with Pommery champagne
Build in a highball over crushed ice,
garnish with a couple of fresh raspberries
Alfonso cocktail (April 5th)
1oz Grand Marnier
1/2 oz French vermouth
1/2 oz Gin
4 Italian vermouth
1 dash bitters
courtesy of "a guide to pink elephants" 1952
Lemon Calm (March 29th)
35ml Drambuie
35ml cloudy apple juice
1 barspoon vanilla syrop
1 barspoon lemon juice
Top with Champagne
stir all ingredients in a mixing glass over ice. Strain into a champagne flute and top with champagne, garnish with a lemon zest.
New Miu (March 22nd)
35ml vodka
15ml Campari
15ml framboise
150ml pineapple juice
Build all in a highball and garnish with a lime wedge
Sweet 6 (March 15th)
50ml Pimms No.6
50ml White cranberry & peach juice
2 tsp maple syrup
juice of 1/4 lemon
sake & strain into a cocktail glass
Garnish with orange zest
The Harris (March 8th)
35ml Woodford Reserve
15ml Martini Rosso
12.5ml Cherry Marnier
dash Fee orange bitters
10ml Absinthe
Stir all in mixing glass, appart from Absinthe. Add Absinthe to a cocktail glass and light, 'roll' out Absinthe and strain in ingredients of the mixing glass. Garnish wih cherry.
(Alex Fitzsimons, asst. manager Match W1)
Reposado Roy (March 1st)
50 ml Cuervo Tradicional
25 ml sweet vermouth
3 drops Fee Bros orange bitters
(bar spoon Maraschino juice optional)
Put all ingredients in a mixing glass and stir until chilled. Strain into a
cocktail glass and garnish with a single cherry.
Appleton Cobbler (Feb 23rd)
50ml Appleton VX
2 lime wedges
1 kiwi
dash pineapple juice
dash passionfruit syrop
shake and strain over crushed ice in a tumbler
The Purify Cocktail (Feb 16th)
50ml Millers gin
20ml lemon juice
25ml ginger & lemongrass cordial
150ml carrot juice
shake and strain over ice into a highball
garnish with a lime
Luscious Laura (Feb 9th)
40ml Tanqueray
10ml Aperol
10ml Passionfruit syrop
4 wedges pineapple
1/2 passionfruit
Shake & strain into a cocktail glass (do not muddle!)
French Rock & Roll (Feb 2nd)
30ml La Fee absinthe
20ml Creme de Peche
20ml lemon juice
3 bar spoons Monin pistachio syrop
2 dash Angostura bitters
dash egg white
Shake to hell and back and strain into a cocktail glass
Garnish with a star anise and lemon twist
Thanks to Jamie Stephenson, Flvr bartender of the year 2004 (1 of his entries)
Cafe Pacifico House Margarita (Jan 26th)
35ml Tequila Cuervo Gold
30ml fresh lemon or lime juice
20ml Pacifico triple-sec (yes, their own brand of sec!)
Shake and strain into a margarita/cocktail glass
Kindly taken from "Cafe Pacifico - 25 years of Mexican madness"
Thanks to Tom Estes for inspiration!!!
Sorrel Rum Punch (Jan 19th)
25ml Wray & Nephew overproof rum
50ml Sorrel squash
12.5ml lime juice
splash sugar (if it's not sweet enough already!!)
Top with water
Build in a highball and stir thoroughly
Beachcomber Zombie (Jan 12th)
20ml lime juice
15ml grapefruit juice
15ml Falernum
15ml simple syrup
25ml Ramirez Royal Superior
25ml Lemon Hart Demerara
25ml Palau
25ml Myers' Planter's Punch
25ml Treasure Cove
2 dashes Angostura bitters
1 dash pernod
3 dashes grenadine
20ml Maraschino liqueur
Blend and garnish with a spear of pineapple, orange, cherry and a sprig of mint
Goat's Cocktail (Jan 5th 2004)
50ml Cognac
25ml Kirschwasser
15ml double cream
dash Orgeat
dash Anisette
Shake & strain into a cocktail glass.
for Stu 'The Goat' Edney
courtesy of Paul Martin's Encyclopaedia of Cocktails
Two weeks off for X-Mas !!!
Red Hot & Dutch (Dec 15th)
35ml Genever gin
15ml creme de cassis
5ml Bottlegreen Spiced Berry cordial
25ml lemon juice
dash gomme (optional)
Shake & strain into cocktail glass. Garnish with seasonal berries
(Alex Turner)
Bloody Falang (Dec 8th)
25ml Southern Comfort
12ml Dry Vermouth
5ml fresh lemon juice
150ml tomato juice
lemonade
Build in ice filled highball glass. Garnish with lemon squeeze paddle stirrer
(Marlon Caparas, Klong Bar and Grill, Hong Kong)
'D' Day (Dec 1st)
25ml Woods 100 Demerara Rum
15ml Cloudberry liqueur
10ml Koko Kanu
squeeze fresh lime
couple of pieces fresh watermelon
2 spoons vanilla sugar
shake & strain into a cocktail glass
garnish with a watermelon slice
(thanks to Dimitri, International Bar Rescue)
The Ital (eye-tal) (Nov 24th)
35ml J&B Rare
20ml Oh Canada! maple liqueur (again!)
35ml apple juice
5 drops Fee Bros peach bitters
shake & strain into a cocktail glass
garnish optional: slice of peach
The 'Complete' Zombie (Nov 17th)
25ml Puerto Rican Rum
25ml Bajan Rum
25ml Jamaican Rum
12.5ml Apricot brandy
12.5ml Orange curacao
25ml lime juice
juice of half an orange
50ml pineapple juice
shake & strain into a BIG glass
garnish: orange wedge, lemon wedge, lime wedge, pineapple wedge....
simply put.... garnish with a fruit salad!!
The Billy Mack-Attack (Nov 10th)
25ml Oh Canada! maple liqueur
25ml vodka (for accessability but ideally aged rum)
50ml single cream
shake and strain into a cocktail glass
garnish: a pefectly shaped red heart in the middle of the drink
(created by IPB for Love Actually premiere)
Vanillin No 12 (Nov 3rd)
50ml raisin-infused Woodford Reserve Bourbon
10ml white cr�me de cacao
1 barspoon sugar
dash orange bitters
drizzle of Xanath vanilla liqueur
drizzle of Toussaint
Method: shake and strain
Garnish: none
(Thanks to David 'Dodge' Owens)
The Drink With No Name (Oct 27th)
45ml Bacardi Oro
5ml Goldschlager
12.5ml Bottlegreen English Summer Cordial
35ml orange juice
shake and strain into a cocktail glass, garnish with orange zest
SuperSuperStrong (Oct 20th)
40ml Polish Pure Spirit (96%)
20ml Amer Picon
15ml fresh lemon juice
stir all well and strain into a chilled cocktail glass.
(G*Star Bar, Roppongi Hills, Tokyo)
FrinGinge (Oct 13th)
25ml Skyy
25ml Campari
10ml fresh ginger juice
60ml ginger beer
build all and stir in crushed ice filled highball glass. Garnish with orange slice.
New England Fall (Oct 6th)
50ml Woodford Reserve
10ml creme de cacao
5ml maple syrup
bird eye chilli oil
 orange extract
aromatise mixing glass with chilli oil and orange extract. Add remaining ingredients, shake and strain into cocktail glass. Garnish with 2 praline peanuts on the side
(Thanks to Beau ''it's proper, I tell thee'' Myers)
Mayfair Martini (Sept 29th)
25ml Drambuie Cream
25ml Finlandia
15ml lime juice
50ml orange juice
shake and strain into a cocktail glass, garnish with orange zest
Fido's In-Betweener (Sept 22nd)
25ml vodka
12ml apple sours
12ml triple-sec
juice of 1/2 a lime
50ml cranberry
50ml soda
shake all ex soda and strain into a crushed ice and apple slice filed sling glass. Top with soda
( kindly donated by South Africa's BADCAT group's Ryan Robert Martin (akaFido))
Bronx (Sept 15th)
40ml Gin
10ml Punt E Mes
10ml Noilly Prat
10ml fresh orange juice
2 dashes Fee Brothers Orange bitters
shake all well. Strain into chilled cocktail glass and garnish with an orange twist.
(Jonny Solon)
Pegu (Sept 8th)
40ml Gin
12ml Cointreau
12ml fresh lime juice
2 dashes bitters
muddle 2 fresh lime wedges in a boston shaker. Add rest of ingredeints and shake well. Double strain into chilled cocktail glass and garnish with lime twist.
(Pegu Club, Burma, c1900)
Gold Mist (Sept 1st)
50ml Johnnie Walker Gold Label
25ml Grand Marnier
25ml Creme de cacao white
Shake hard and double strain into chilled cocktail glass.
(Mix-master Jay-G, Resident Mixologist, Diageo Amsterdam)
Ginza Mary (Aug 25th)
50ml Vodka
dash wasabi
half cherry style tomato
spices
shake the wasabi and the vodka and strain into shot glass. Thread half a tomato garnished with spices onto two cocktail sticks and balance on glass. Shoot vodka and then eat tomato.
(Xex restaurant, Roppongi, Tokyo)
Hong Kong High Flyer (Aug 18th)
50ml Gin
15ml Lychee Liqueur
10ml fresh lemon juice
10ml fresh apple juice
build all ex apple juice in crushed ice filled tumbler. Top with apple juice. Garnish with apple slice
(invented for UK Tomb Raider 2 premiere)
Bluegrass Sour (Aug 11th)
40ml Woodford Reserve
50ml Vanilla infused Assam Tea
dash Poire William
2 fresh dates
muddle all ex Bourbon. Shake all well and double strain into chilled cocktail glass.
(invented by Alex Turner and winner of the Whisky Magazine Cocktail Challenge 2003)
Anya Hindmarch (Aug 4th)
35ml Cognac
15ml Tuaca
25ml fresh apple juice
5ml Cinnamon Sirop
shake and strain into chilled cocktail glass. garnish with lemon twist.
(created by Tai Altman & Alex Turner for AH party)
Hansel & Gretel (July 28th)
50ml Courvoisier VSOP
5ml Monin gingerbread sirop
2 orange wedges
dash angostura bitters
muddle oranges, sirop and bitters in Old Fashioned glass. Add cubed ice and CV and stir well.
(IPBartenders)
Eccentric Old Fashioned (july 21st)
50ml whiskey
6ml gomme
12ml curacao
1 whole lemon peel
shake all well with ice and pour but do not strain into glass. Garnish with slices of pineapple, orange and cherries
Peach Blow (July 14th)
50ml Brandy
12ml gomme
150ml milk
6 ripe strawberries
muddle strawberries and sugar. add crushed ice and brandy and shake well; strain into cubed ice filed highball.
(Kappeler 1895)
Punsch Drunk (July 7th)
35ml swedish punsch
15ml apple brandy
dash monin honey syrup
dash fresh lemon
25ml apple juice
shake and strain into chilled ccoktail glass. Garnish with lemon twist
(Alex Turner for HOT magazine)
Trips Delight (June 30th)
35ml Cognac
15ml vanilla liqueur
dash champagne
6 red seedless grapes
muddle grape s and vanilla, add cognac and fill with crushed ice in large snifter and top with champagne
(Invented for World Spirits Alliance Convention 2003)
The Appleton Punch (June 23rd)
20ml Appleton VX
20ml Wray and Nephew Overproof
20ml Appleton Special
20ml Strawberry liqueur
20ml Fresh lime juice
20ml Sangster�s Pimento Liqueur (a herbed liqueur made from dry aromatic berries)
80ml fruit punch (indigenous to Jamaica � experiment with 5 Alive or other such fruit juice mixes)
(Appleton Estate Bar, Jamaica)
White Peach and Vanilla Cocktail (June 16th)
50ml vodka
50ml white peach puree
15ml vanilla syrup
shake and strain in to chilled cocktail glass. Garnish with a single slapped mint leaf.
(Tai Altman for the Hulk Premiere)
Frisco (June 9th)
50ml Rye Whiskey
10ml benedictine
20ml fresh lemon juice
shake with cracked ice and strain into chilled cocktail glass. garnish with lemon wheel.
Supremo Bacardi (June 2nd)
40ml Bacardi 8
40ml dry vermouth
5ml grapefruit juice
5ml maraschino liqueur
shake all well and strain onto crushed ice. garnish with a single almond.
(La Florida, Havana, 1950)
Dale's Belmont Breeze (May 26th)
40ml Jack Daniels
20ml Harveys Bristol Cream Sherry
12.5ml Fresh Lemon Juice
25ml Simple Syrup
40ml Fresh Orange juice
40ml Cranberry juice
Shake all ingredients with ice and top with half 7up and half soda, approximately one ounce of each . Garnish with fresh strawberry and a mint sprig and a lemon wedge.
(Dale DeGroff)
Zentini (May 19th)
50ml premium sake
15ml cointreau
25ml cranberry juice
5ml fresh lime juice.
shake all very hard and strain into chilled cocktail glass. Garnish with 3 frozen cranberries.
Coriander Cooler (May 12th)
40ml gin
10ml green chartreuse
2 large sprigs coriander
10ml gomme.
shake all very well to break up coriander. Strain into ice filled highball and top with soda. Garnish with slice of cucumber and two long straws.
Ginger Caipirisky (May 5th)
50ml Cutty sark
3 pieces fresh root ginger
6 lime wedges
20ml gomme
muddle all ex whisky. fill with crushed ice and add scotch. Rock and Roll to mix. Garnish with two short straws.
Mackinnon (April 28th)
50ml Drambuie
12ml white rum
12ml fresh lime juice
12ml fresh lemon juice
soda
shake well and strain into ice filled highball glass. Top with soda.
(Esquire Drinks Book 2002)
The Cocktailian's fave Martini (April 21st)
40ml Tanqueray Gin
40ml Noilly Prat Vermouth
stir all til "as cold as an Arctic breeze" and then strain into chilled cocktail glass. garnish with lemon twist.
(Sasha Petraske)
Pineapple Upside-Down Cake (April 14th)
50ml Licor 43
50ml pineapple juice
dash fresh lemon juice
dash grenadine
shake all hard and strain into chilled cocktail glass. Garnish with thin slice of pineapple.
Extradition (April 7th)
50ml Chilean Pisco
20ml passionfruit syrup
25ml apple juice
2-3 strawberries
squeeze of lime
Muddle the strawberries, add the rest of the ingredients and ice. Stir well. Strain into ice filled tumbler.
(Chilean Embassy, London)
Tea 10 Martini (March 31st)
50ml Tanqueray No. 10
50ml (cold) Lotus Green Tea
12ml fresh lemon juice
10ml gomme syrup
shake all hard and strain into chilled cocktail glass.
The Dreamy Dorini Smokin' Martini ( 24th March)
50ml Grey Goose Vodka
12.5ml Laphroaig 10-year-old single malt
2-3 drops Pernod
stir all well (20 to 30 seconds) and strain into chilled cocktail glass. garnish with a lemon twist.
(Audrey Saunders, NYC)
The Cocktailian Rob Roy (17th March)
50ml Johnnie Walker Gold
25ml Martini & Rossi Sweet Vermouth
5 dashes Peychaud Bitters
stir all well and and strain into an ice filled tumbler.
(Gary Regan NY)
Beachcomber's Daiquiri (10th March)
50ml Cuban white rum
juice of one large lime
25ml cointreau
Blend all for 15-20 seconds.
(Donn Beach)
Cucumber Champagne (3rd march)
25ml Benedictine
12.5ml fresh lemon juice
1 cucumber peel
champagne.
place a thin but long slice of cucumber peel at the base of a champgne flute. Shake lemon and Benedictine and strain. Allow to sit for a few minutes then slowly top with champagne.
Dark & Stormy (31st Feb)
50ml Dark Rum (preferably Goslings)
10ml dark overproof rum
15ml fresh lime juice plus hulls
ginger beer
build in crushed ice filled hurricane glass. garnish with lime wedge and overproof float.
Remsen Cooler (24th Feb)
50ml Scotch
1 whole lemon peel.
soda
place the single spiral of a whole lemon into a collins glass. Fill with ice and add scotch. Stir well then top with soda.
Tiger's Milk #1 (17th Feb)
60ml champagne fine cognac
2 dash grenadine
30ml heavy cream
30ml fresh milk
shake and strain into a goblet wine glass. garnish with dust of nutmeg or cinnamon.
(from the Gerber-Seaholm formula, Peking 1931)
Alex's Split Personality (10th feb)
40ml campari (or 10ml)
10ml Grand Marnier (or 40ml)
15ml fresh lemon juice
30ml passionfruit syrup
shake all hard and strain into chilled cocktail glass.
(Alex keeps forgetting which way round the Campari and Grand Marnier are in his drink but it works well either way... spooky)
The Braxton Sapphire (3rd Feb)
35ml Bombay Sapphire
15ml Apricot Brandy
15ml fresh lemon juice
25ml fresh orange juice
5ml grenadine
shake all ex grenadine. Strain into chilled cocktail glass. Slowly add grenadine to form layer at base. Garnish with fresh orange zest.
Gotham (Jan 27th)
50ml Bombay Sapphire
25ml Pineau de Charentes
build in cushed ice filled tumbler. garnish with single large squeeze of fresh lime.
Whiskey Sour a la Guillaume (Jan 20th)
the juice of half a lemon
3 dashes gum
1 drink of whiskey
2 spoonfuls of cream
shake very well with fine ice, strain and serve.
(from The Flowering Bowl. 1891 by Wiliam Schmidt)
Tanqueray Mr. Pig In Paradise (Jan 13th)
40ml Tanqueray gin
20ml ginger-infused lime cordial
15ml Creme de Violette
10ml fresh lime juice
small cup fresh pineapple.
Muddle pineapple and lime cordial in shaker. Add rest and shake very well. Double strain into chilled cocktail glass and garnish with exotic garnish.
(invented for and with Philip Treacy to be served at his Haute Couture show in Paris on Jan 22nd 2003)
Sangrita ( Jan 6th 2003)
100ml tomato juice
50ml fresh orange juice
25ml fresh lime juice
25ml grenadine
tabasco and fresh black pepper to taste.
Stir all and then strain into shot glasses to accompany an equal measure of premium tequila. Should be sipped before or after a sip of tequila.
Rickshaw (Dec 30th)
50ml Stoli Razberi
25ml cranberry juice
dash fresh lemon
4 fresh raspberries.
Muddle raspberries and lemon juice. Fill with crushed ice and add vodka and cranberry juice. Speed shake before garnishing with fresh raspberry and lemon slice with two short straws.
Bramble (Dec 23rd)
50ml Gin
25ml fresh lemon juice
20ml gomme
12.5ml creme de mure
Build in crushed ice filled tumbler. stir and then lace surface with mure. garnish with lemon slice and fresh blackberry and2 short straws.
Whisky Smash (Dec 16th)
50ml Whisky
12ml gomme
4 large chunks fresh lemon
4 mint leaves
muddle mint, lemon and sugar in tumbler. Fill with crushed ice and add whisky (scotch, bourbon or canadian works best). Speed shake and garnish with two short straws and a mint sprig...
Caiprinhia De Uva (Dec 9th...)
50ml cachaca
10ml gomme
1 whole lime
5 white seedless grapes
dash granulated sugar
muddle fruit and sugars in heavy tumbler. Fill with crushed ice and add spirit. garnish with two short straws.
Ganju (Dec 2nd...)
75ml Shochu
25ml fresh lemon juice
25ml fresh lime juice
6 mint leaves
.5 fresh ginger juice
ginger ale
muddle mint and ginger. Add juice and shochu and shake well. Double strain into ice filled highball and top with ginger ale...
Japanese pear crush (Nov 25th...)
30 ml gin
15 ml pear sake
15ml poire William
25ml pear puree
Build in glass. Speed shake in tumbler with crushed ice. Garnish with thin pear slice
cheers!
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