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Cocktail Recipes

Green Bite

Green Bite

The Green Bite is a sour cocktail that is intended to taste a lot like taking a bite right out of a fresh, sour green apple. It follows the 19th / 20th Century balance formula of 2:1:1:1.

The sweetness comes in the form of a sweet green apple liqueur from the French brand Briottet which is then balanced with freshly squeezed lime juice. Lime works best in this cocktail due to the presence of malic acid in lime juice, the dominant acid found in apples.

Harvest Sour

Harvest Sour

The Harvest Sour is a simple yet effective twist on the classic Whiskey Sour cocktail that was invented bylegendary Australian bartender Sam Ross at Attaboy (NYC) sometime in the 2000’s.

This is a split-base cocktail containing equal proportions of Rye Whiskey and an Apple Brandy producedby America’s oldest distiller Laird’s.

If Laird’s Applejack is unavailable to bartenders, substituting this with Calvados or Cider Brandy will workjust as well.

Orchard Road

Orchard Road

The Orchard Road is a simple yet delicious mocktail that is inspired by classic autumnal / fall flavours and the warming beverages traditionally enjoyed during this season i.e. mulled cider, wassail etc.

Æcorn Aromatic is a non-alcoholic sweet vermouth created in the UK by the producers of Seedlip - Claire Warner & Ben Branson.

The dominant flavours in Æcorn Aromatic are acorn, cinnamon, gentian, oak and vanilla which provide a wonderful spiced backbone to a mixture of lemon juice, apple juice and a touch of vanilla syrup.

Feast or Famine

Feast or Famine


Feast Or Famine - because you will only ever have too few or too many of this cocktail. This cocktail is an original creation inspired by Thanksgiving and the food / cooking traditions and ingredients that are associated with this American holiday.

Cranberry, carrots, oranges and apples are all ingredients that regularly feature on Thanksgiving dining tables so they have been incorporated into the drink in various ways.

Mitch Martini

Mitch Martini

Created at the infamous Match Bar, London in 1997 by Giovanni Burdi, the Mitch Martini is our Head Of Drinks Development Tim’s guilty pleasure cocktail as it is vodka-based, fruity, sweet and not even a Martini - but it tastes delicious!

The original recipe contained peach schnapps instead of créme de pêche and we have added a small touch of lime juice to balance the cocktail slightly better (in our opinion).

We create our own homemade passion fruit syrup by mixing and equal amount (weight) of caster sugar with 100% pressed passion fruit puree. Our preferred brand of passion fruit puree is the French brand Boiron.

La Toussaint

La Toussaint


La Toussaint is inspired by the French national holiday of the same name which is celebrated every November 1st. Meaning All Saints’ Day, the holiday is much more prominent in French culture than Halloween and involves spending the day remembering the deceased and spending time with family.

The cocktail contains numerous traditional French ingredients and has another inspiration in French baked goods like apple and nut tarts that are commonly made during the autumn months.

Malabar Punch

Malabar Punch

The Malabar Punch is an Indian summer inspired twist on the Silver Pineapple cocktail that was invented by Satan’s Whiskers (London, UK) bartender Andy Loudon during the semi-finals of the 2014 Havana Club Grand Prix cocktail competition.
This cocktail works best with Havana Club 3 Y/O due to the rum’s unique citrus and ginger notes that are likely the result of a short maturation process.


This cocktail also works best with Sauvignon Blanc White Wine due to the citrus and fruit-led flavour profiles that are commonly associated with this wine style.

East 8 Hold Up

East 8 Hold Up

Created in 2010 by Kevin Armstrong at Milk & Honey, London the East 8 Hold Up is a certified modern classic and a bartender’s favourite.

The story goes that one night, Kevin had just dropped off his friend and colleague during a taxi ride home after their shift. Alone in the area code E8, Sam then stopped to urinate against a wall with his trousers dropped around his feet. At this moment, a stranger came up behind him, stepped on his trousers and stole his wallet. Sam ended up chasing the mugger down the street with his trousers around his ankles. The unfortunate (and slightly humorous) episode became known as the East 8 Hold Up.

We create our own homemade passion fruit syrup by mixing and equal amount (weight) of caster sugar with 100% pressed passion fruit juice.

Army & Navy

Army & Navy

The Army & Navy cocktail is a twist on a non-traditional (no egg white) Gin Sour which is thought to have originated in the Army & Navy Club in Washington DC.

Orgeat syrup features in the recipe in place of regular sugar syrup. Ours is created by blending roasted peeled almonds and water in a bar blender, straining the mixture then adding an equal amount (weight) of caster sugar and blending again.

Amaretto Sour

Amaretto Sour

The Amaretto Sour is a modern classic cocktail that emerged in the 1970’s when sweet Italian liqueurs were becoming hugely popular in the United States.

Originally only containing Amaretto as the base spirit, our recipe is a variation of American living legend bartender Jeffery Morgenthaler’s 2012 recipe whereby he recommended splitting the base with a touch of cask-proof bourbon whiskey. We have used 50 proof rye whiskey which works just as well and included 1:1 syrup instead of 2:1 in a slightly greater quantity.

Quaker

Quaker

The Quaker is a fresh-tasting sour cocktail that was first published in Harry Craddock’s seminal The Savoy Cocktail Book in 1930.

The drink is relatively unknown in the bartending community but is a great way of introducing Cognac and rye whiskey to guests who have perhaps never tried them before as it is very accessible.

La Malora

La Malora

In Chiapas, the southernmost state of Mexico, they tell stories of La Malora (a shortened way of saying La Mala Hora or Evil Hour). La Malora is a monstress who appears as a beautiful, harmless woman dressed head-to-toe in white walking on the side of the road at night. Men who encounter her are so mesmerised by her beauty that they follow her mindlessly where they meet their doom.

Mosquito

Mosquito


The Mosquito is a smoky and spicy cocktail invented by Sam Ross at Attaboy (NYC) in 2017. It is called Mosquito due to every ingredient having a bit of a bite.

To make the ginger syrup, combine (by weight) 1 part sliced ginger root with 2 parts hot water in a bar blender and blend for 2 minutes. Fine strain the mixture through muslin cloth, weigh then add an equal amount of white caster sugar. Blend again until the sugar has dissolved. For an even spicier syrup, juice fresh root ginger using a micro juicer and add an equal amount (weight) of sugar.

Apple Boulevardier

Apple Boulevardier

The Boulevardier cocktail appears for the first time in famous bartender Harry McElhone’s 1927 book Barflies and Cocktails. It originally consisted of equal parts bourbon, sweet vermouth and Campari but our simple autumnal twist replaces bourbon with calvados, an apple brandy from northern France, and increases the amount for better balance.

Mocktail Orchard Road

Mocktail Orchard Road

The Orchard Road is a simple yet delicious mocktail that is inspired by classic autumnal / fall flavours and the warming beverages traditionally enjoyed during this season i.e. mulled cider, wassail etc.

Æcorn Aromatic is a non-alcoholic sweet vermouth created in the UK by the producers of Seedlip - Claire Warner & Ben Branson.

The dominant flavours in Æcorn Aromatic are acorn, cinnamon, gentian, oak and vanilla which provide a wonderful spiced backbone to a mixture of lemon juice, apple juice and a touch of vanilla syrup.

Vodka & Cranberry Blush

Vodka & Cranberry Blush

Sharing Cocktail. Click through for ingredients.

Gimlet

Gimlet

Beautiful Cocktail presented in Flavour Blaster Ice Cream Glass. Click through for ingredients and method.

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