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Add ice, top with the ginger ale, stir and garnish the jug with mint sprigs. Serve in glasses garnished with fruit and cucumber slices, mint sprigs and edible flowers. Try it with bourbon if that is your poison; if the drink is too strong feel free to adjust the balance of apple juice and cider. Taste and make a big show of balancing the flavours, then add all the remaining ingredients anyway!

Serves lots! Heat the first seven ingredients to a simmer in a large pan or old kettle. Add the remaining ingredients, taste and balance if necessary. Bring back to a simmer and decant into a thermos or other insulated vessel hollowedout pumpkins are excellent. Serve garnished with orange zest twists and apple slices. Take all the fruit and crush it in a large bowl.

Add the remaining ingredients, except the wine, cover and refrigerate for as long as possible. This allows the colour and tannins to make their way from the skins bringing a beautiful colour and more complex flavour. Just before serving, add a large piece of ice to the bowl and stir. Fill glasses two thirds full and top with the chilled wine and garnish with seasonal fruit.

When the cocktail first made itself known to the world it comprised spirit, sugar, bitters and water. That was it. Yet this simple, minimalist drinks blend exhibited all the integration skills of a billionaire bachelor at the Playboy mansion, running rampant through both polite and less polite society, collecting a host of ingredients along the way. Here are many of the styles that have endured but sometimes get lumped together into the common cocktail vernacular.

Julep From Persian potion around the year to titillating tipple for the Virginia gentleman of the late 18th century, the Julep was considered a medicine for many centuries. The Arabic julab that inspired the drink included the juice of the poppy, or opium, but the version that took off in France and then America was the Mint Julep, a spirit and mint mix usually enjoyed in the morning. These days the Mint Julep is best known with bourbon and you can find the recipe in Classic American whiskey cocktails on page Sling This was a mix of spirit, sugar, water and ice, originally with a little nutmeg on top.

The Singapore Sling is the most famous of all the Sling drinks but has now evolved beyond recognition. Generally the Sling is a long, cold and refreshing drink. Daisy Yet another bed buddy of the philandering fizz, this has the same long drink genetic structure and uses all the core spirits, along with an extra something. Crusta Building on the basic cocktail structure, this sugarcoated sweetie emerged in the s.

Citrus and a sugar rim are added to the basic cocktail, with the Brandy Crusta being the most famous version see page for the recipe. It combines spirit, lemon juice, sugar and carbonated water. The Ramos Gin Fizz is the most famous of the style, once Henry Ramos added cream, vanilla essence and orange flower water and shook particularly hard for a good long while see the recipe on page These days it is even more akin to mulled wine.

Toddy The Jerry Thomas version of was a versatile hot or cold offering containing spirits, water and sugar. Hot Toddy. Pretty fancy, eh? Well, it shocked the eyebrows off drinkers back then, as did the presence of ice in the drink. The Sherry Cobbler is one of the most enduring versions and this is the original recipe. Spanish root word sangre, meaning blood prompted by the red wine , Sangarees date from the 18th century and were single serves, a simple mix of alcohol, water and nutmeg.

Over time the style has become synonymous with wine and pitchers. This is a traditional serve, but for other sharing drinks see Punches page Pour the spirit into a glass and add the cloves, cinnamon stick and a lemon slice. Fill with hot water and stir in the sugar and honey. Garnish with a sprinkling of freshly grated nutmeg and a lemon slice. Shake all the ingredients hard with ice and strain into a glass over crushed ice. Garnish with seasonal berries and several lemon slices. Shake all the ingredients with ice, strain into a glass over fresh ice and garnish with a sprinkling of freshly grated nutmeg.

Sour Put simply, this is a short, sour drink, sweetened up. An early form of punch, the egg white was added at the turn of the 20th century. So choose the spirit you prefer. The Pisco and Whiskey Sour are two of the most famous of this drinks style. Clyde Common Whiskey Sour. Flip Emerging as a trend in early 19th-century England, when it was based on wine or rum, the Flip as we know it today includes a spirit, egg yolk and sugar, topped off with a sprinkling of nutmeg. Choose the spirit you prefer. This is the very basic recipe but you could add 3 tsp of cream if you want to lengthen it a little.

Shake all the ingredients well with cracked ice, strain into a glass and garnish with a lemon zest twist. No revival of 80s music and fashion would be complete without flinging the movie Cocktail into the mix. And he was young then, perfectly formed, and dreamy. All very, very wicked. For bartenders this was the moment of realization that mixing drinks was actually a great job, and while Tom Cruise shook and spilled throughout, the film made cocktails cool.

The Orgasm seemed a particular favourite with Tom and his boundary pushing 80s audience. All were cocktails lauded for being as sweet as they were snazzy. Many of these mixed drinks have been denigrated over the years as bartenders have embraced the rich cocktail heritage of the period from the s to the s. Whether you see them as nouvelle car crashes of cocktails or distinctly avant-garde attractions, we might rue the day we forsook these frolicking fancies.

Leeds is one. Manchester is the other. This cocktail has earned its place in the book largely due to the last bartender poet moment in Cocktail, the movie. This drink is linked to the introduction of the blender in and its development by American musician Fred Waring. Mal Evans, owner of the fantastic Mojo bars around the UK, is just one rum aficionado prepared to celebrate this party classic.

Shake all the ingredients with ice and strain into a glass over fresh ice. Garnish with an orange zest strip and maraschino cherry on a cocktail stick. Whoever created this cocktail clearly needed a drink. Yee named it after the Elvis film. Blend all the ingredients with a glassful of ice, pour into a cocktail glass and garnish with a sliced strawberry and sprig of mint.

Shake all the ingredients, except the cola, with ice. Strain into a glass over fresh ice and top with the cola. Garnish with a lemon slice and serve. Alternatively, blend all the ingredients in a blender with a glassful of ice until the ice is crushed and pour into a glass. Garnish with a chunk of pineapple and a maraschino cherry on a cocktail stick. Shake all the ingredients with ice and strain over crushed ice in a glass.

Garnish with a gummy star sweet and gummy bears on a cocktail stick. However, once that sackass invented the wheel, it was clear we were going to need a driver. Non-alcoholic drinks feature in the earliest cocktail books, proof that the requirement for a spiritless option had seeped into cocktail culture right from the start, and with modernday demands to eat more fruit and veg, the smoothie has become a ubiquitous vitamin C provider.

Simply make your Bloody Mary sans vodka. Shake or stir the first three ingredients and strain into a glass filled with crushed ice. Top up with sparkling water then more crushed ice and garnish with mint and orange and lemon zest strips. This is a nice long drink for lovers of a lime soda. Baker suggests adding a couple of ripe raspberries frozen in ice to show the non-drinkers you care.

Pour the lime juice and raspberry syrup into a glass over ice, top with soda water and float the grenadine. Garnish with a pineapple chunk, a sprig of mint and a couple of raspberries. Among those who have embraced the new dawn are the proprietors of Purl and the Worship Street Whistling Shop in London. Tristan Stephenson, one of the four owners, has been named Bartender of the Year in the UK, and business partner Thomas Aske has worked in the drinks industry for many years, training in the skills of bartending.

From cream whippers and soda siphons to molecular airs and scented smokes, these guys embrace all manner of chemical jiggery-pokery when filling glassware. Some of it sounds a bit baffling but the truth is there are techniques you can have a stab at in the home. The guys at Purl really stretch the boundaries of believability with imbibing, but this simple technique will perk up any dinner party. Add all the ingredients to a soda siphon, charge with CO2 and chill in the refrigerator before serving in a glass. Cream whipper A device that will help you create a foam but also give a spirit an aged barrel i.

Do it with herbs and spices as well. The chips expand and take on the liquid, then contract and release it, infusing the spirit with flavour.

Try a tea air. Mix 1g of the lecithin for every ml of liquid. Give it a good stir, then insert the pump with the stone. The liquid will froth up and you can take this with a spoon and put it on top of a Martini. The process concentrates the natural sugars so that dehydrated pineapples and apples taste super sweet. People have been leaving things to dry to preserve them for centuries, but a dried fruit garnish will last for a while and impress.

Ice Clear ice is a great piece of theatre, particularly in a stirred drink like an Old Fashioned. For crystal clear ice, use mineral water and boil it before you freeze it. Modern mixing techniques are not all about molecular wizardry. Dushan Zaric and his colleagues at Employees Only in New York have spent years conjuring up quality cocktails and have mastered a mix of historic practices and techniques with contemporary ideals in their drinks. On the following pages Dushan and the EO team offer modern twists on classic themes with a collection of bespoke ingredients, taking the modern flavours at our disposal today and applying them to concepts of the past.

On a Saturday night it offers one of the best pieces of cocktail theatre in town. The five co-owners are all industry veterans of the Manhattan scene, building a church to honour and preach the styles and techniques of the new cocktail brotherhood, and together they whip up classic concoctions with modern twists that deserve a bit of worship. But the bar is certainly for village people, particularly the bartenders, who sport handlebar moustaches. The controlled kinetics of the mixing team as they stir and shake are more akin to the Bolshoi than a bar.

The deep red woods, marble floor and pressed-tin ceiling all smack of Art Deco speakeasy style, and the occasional spark of a steelfaced fireplace barks authenticity in your face. But in general the sepia aesthetic leaves you expecting Michael Corleone to walk in and shoot a diner in the forehead. In terms of the dining experience, the food certainly ticks the eating boxes and is a lifesaver during the week, with an elevated sky-lit restaurant area for stargazers or sun-worshippers.

They do have a late-night menu, served from midnight to 3. Indeed it could masquerade as a shop window, but since window-shopping is for losers I suggest you do what you can to get in and buy something. Strain into a glass and garnish with a lemon wheel. EO grenadine The grenadine of today is a far cry from what it used to be so Dushan crafted his own recipe. Lower the heat and reduce the mixture to a syrup that coats the back of a spoon. Cool, add the brandy, pour into a labelled squeeze bottle and store in the refrigerator for up to 1 week.

A tribute to the golden age of cocktails when bartenders made many of their own ingredients. As the name implies, this cocktail uses our EO home-made wild strawberry cordial to create a cocktail in the classic style.

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Shake all the ingredients except the champagne hard with ice. Pour the champagne into a glass and strain the cocktail over it. Garnish with half a strawberry. The idea was to create a high octane strawberry flavour to blend in a French 75 cocktail. Much of the flavour comes from the wild strawberries we have imported frozen from France. The wild strawberry cordial can be used to substitute raspberry syrup in such classic cocktails as the Clover Club or Floradora cocktails.

Set aside to cool, then remove and discard the lemon zest and vanilla pod. Pour into a labelled squeeze bottle and store in the refrigerator for up to 1 week. Stir all the ingredients in a mixing glass with ice for 40 revolutions. Strain into a glass and garnish with an orange zest twist. Shake all the ingredients vigorously with ice. Strain into a glass and garnish with rose buds.

When trying to create our own vermouths from scratch, we noted that sweet vermouths tended to be more spice driven whereas dry vermouth relies on herbs. We decided to accentuate some of these flavours while adding a few of our own for the sweet vermouth infusion. Chai is a very recognized flavour profile consisting of cardamom, clove, cinnamon, black tea and ginger. The resulting flavour is so sexy that you will feel like you have been kissed by a beautiful belly dancer.

This intoxicating concoction is the defining ingredient in our Mata Hari cocktail. Bring to the boil and boil gently for 2 minutes. Set aside to cool completely, then add the remaining vermouth and strain the mixture through a cheesecloth. Bottle and store at room temperature. By accenting it with dry lavender, we created a fast and manageable infusion that opened the door to many possibilities.

Try making a Lavender Fizz or even an Aviation cocktail with this wonderful infusion. Immediately remove from the heat, set aside to cool, then add the remaining gin. Strain the mixture through a cheesecloth, bottle and store at room temperature, away from sunlight. We chose to use a hot infusion method, to create a small concentrate that could be blended with the rest of the bottle of vermouth without cooking out all the alcohol.

Also, this controlled method of infusing reduces the amount of contact that the alcohol has with the herbs, which can lead to a bitter finish if left overnight. Immediately remove from the heat, set aside to cool, then add the remaining vermouth. Strain through a cheesecloth, bottle and store at room temperature. Blackberries can be rather hit or miss but are at their best in late summer; the ginger season runs from spring to late summer. Shake all the ingredients with ice and strain into a glass over crushed ice. Garnish with a lime wheel attached to a piece of crystallized ginger and a blackberry on a cocktail stick.

Ginger beer Bring 2. Strain the mixture through a finemeshed sieve, pressing the ginger with the back of a spoon to force out as much liquid as possible. Slice a thin wheel from the centre of one of the kumquats and reserve. Muddle the chopped kumquats, then add the remaining ingredients and shake with ice. Strain into a glass filled with crushed or cracked ice. Garnish with the reserved kumquat wheel and a lemon halfwheel on a cocktail stick.

It was a simple mix but one that summed up the feel in the fall air and used fresh ingredients, showcasing the full clout of a seasonal drink. He always offers props to those who work with him, and below are some of his own recipes alongside others from some of his peers. The peak season for this citrus fruit runs from November to March. Be sure to choose bright orange rather than green, unripe kumquats.

Strega, the bittersweet herbal liqueur, brings the pair down to earth, where the rare overproof rum can strut its stuff. The cyclical availability of local ingredients disciplines you to change your drink list with the seasons and gives your guests something to look forward to the next year. The trick for new faces on the New York block is to try and take this historic concept to the next level, and PDT has achieved this.

Press the button and request a seat at PDT and, if they have space, a secret door will open to allow entry. Jim Meehan works with his team to present an eclectic menu and makes a point of using seasonal ingredients and changing his lists to fit the best. Beyond this, he and his team are pushing boundaries with their new ideas and drinks concepts, their triplefiltered bacon-infused bourbon with maple syrup being up there among the headline makers.

Getting back to the hotdogs, Crif Dogs has become something of a cult establishment. Sporting an embarrassment of sausage diversity, its meat action is explicit and its menu smacks of a Sound of Music track, with more choices than you can shake a fork at. The experience here reflects the Big Apple itself, and the fact that you can drink it all in with a hotdog by your side makes the PDT experience essential. At their best in the summer, the watermelon season runs from May to September. Shake the ingredients with ice and strain into a glass filled with cracked ice. Garnish with watermelon balls threaded onto a long cocktail stick.

Created by the Venezuelan mixologist Edixon Caridad, this recipe uses pumpkin, an obvious and colourful choice for a warming autumn cocktail. This autumnal ingredient is an alternative to pumpkin. Consider it their baby; better yet, their bambino. Muddle the orange wheel and lemon wedge with the cranberry syrup in a mixing glass.

Add the remaining ingredients and shake with ice. Strain into a glass filled with cracked ice and garnish with a mint sprig and three macerated cranberries from the syrup. Remove from the heat and allow to cool. Shake the rum, cognac and pumpkin batter, then fine strain into a preheated heatproof glass or mug. Top with warm half and half, and garnish with ground cinnamon. Elizabeth Allspice Dram until pale yellow in colour. Store in the refigerator for up to 1 week.

Shake all the ingredients, first without ice, then with ice, and fine strain into a glass. Garnish with a sprinkling of turmeric. Bring a pan of water to the boil. Add the squash, bring back to the boil, reduce the heat to medium and cook for about 5 minutes, or until the squash is tender. The speakeasy concept, while a little too ubiquitous for my liking in some parts of the world, belongs in New York.

The hush-hush drinks haunt is part of the fabric of a city stunned into sobriety. This cocktail was created by Jim and the talented Michael Madrusan. We used them to make a classic Cobbler, fortified with English gin and a historic style of off-dry sherry. Pour all the ingredients into a punch bowl and stand on a large block of ice. Garnish with fresh mint leaves and fresh pomegranate seeds.

Stir in 1 tsp Pu-erh tea leaves and simmer for 15 minutes. Cool, strain, bottle and store in the refrigerator for up to 1 week. George started to think about bartending while on a hotel management course in his native Czech Republic. During his subsequent travels he honed his bartending skills, picking up the Australian Bartender of the Year award along the way.

The humidity gets under your skin and the locals expect just one day of snow. It usually arrives quite suddenly but disappears even more quickly. Shake all the ingredients well with ice and strain into a glass or tea cup over fresh ice. Garnish with a wide orange zest strip. Thyme is indigenous to the Med and elderflower to North America and Europe, but even in China I use their fresh, cooling influences on the drink, mixing them with native plum wines.

Shake all the ingredients well with ice and double strain into a glass. Garnish with candy floss. Place all the ingredients in a glass half filled with crushed ice and swizzle or stir promptly until the outside of the glass frosts. Top up with more ice and garnish with fresh mint and thyme sprigs. Stir in 15 elderflower heads. Simmer for 15 minutes. Cocktails in China are improving and there is a lot of beauty to embrace here. Seasonal ingredients are important, no matter where we live.

Why should we care? Why do you wear a coat in winter and sandals during summer? It was autumn and the mountains were ready for snow. The streets were full of markets and locals were sharing food with friends and family. Pu-erh tea is popular in China, it is harvested in the spring, summer and autumn, while Sichuan peppers are picked in late summer. It dates way back to 11th-century Italy, when brainy herbalists used juniper berries in alcoholic potions to treat ailments as serious as the Black Death or as trivial as tummy trouble, juniper being widely regarded as a powerful remedy.

It also proved pretty popular with taste buds. In the s the juniper craze found its way to the European lowlands where the inhabitants wanted to flavour their local spirit, brandewijn. Whoever invented it, when the Dutch United East Indies Company sailed around the globe, word of genever spread. It grew in popularity in Britain and shortly after the Dutch monarch William of Orange came to the throne in , he passed legislation to open up the market, enabling more people to make spirits.

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Britain has always exhibited rare levels of enthusiasm for drinking, and in no time the spirit was being distilled with reckless abandon. It has been estimated that by every man, woman and child was drinking around a pint of gin a week. In the government stepped in and introduced restrictions on distillers. Thus a drink that was once the preserve of the poor gradually became more finely crafted and aristocratic. The profile of the flavour changed during this period, and the sweeter Dutch styles became drier as the spirit improved and distillers added other botanicals, giving birth to the national gin we know today, London Dry.

Meanwhile, the birth of tonic water, patented in , made gin and tonic fashionable. This tipple started. From here we move away from neat gin and on to the mixed drink, or cocktail. Around the turn of the s British drinkers had started to mix gin into punches, while naval officers were adding lime to give rise to cocktails like the Gimlet. However, it was the Americans who made gin the mixing marvel.

By the s the spirit had caught on in America, although the style of gin they used is questionable. The great cocktail historian David Wondrich points out in his book Imbibe! Whatever the Americans were using initially, Jerry Thomas, the first superstar bartender, records a selection of gin cocktails in his seminal tome of , Bartenders Guide or How to Mix Drinks. The list of cocktails, which includes the Gin Toddy, Sling and Fix, confirms that while bourbon was on the rise at this time, gin was always close at hand. With the law against spirit production, the likes of bourbon and aged spirits became more difficult to come by, and anyone making illicit booze looked towards gin.

The poor quality inspired new mixes to mask the bad taste. All of which means gin has inspired all manner of creative cocktails, from the Martinez and the Tom Collins to the White Lady and the Corpse Reviver.

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In the s vodka emerged as the white spirit we tend to refer to spirits as white and dark of choice for consumers and gin was pushed to the back of the drinks cabinet, but as bartenders began to research classic drinks they rediscovered many of the recipes that had made gin so vital to the evolution of the cocktail. Over the last twenty years gin has become popular again and is firmly back in the hearts and minds of bartenders, who work with a range of gins with all manner of exotic botanicals.

Many rightly consider it the most important spirit in cocktail history. Left New gins like No. Right Top quality London Dry gin trickles its way through a copper pot still. Gin is a spirit with centuries of heritage that has enjoyed a multitude of incarnations.

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Today most of us enjoy the London Dry style that has become a symbolic British drink, but anyone with a sweet tooth can still pick up a bottle of Old Tom and the malty Dutch-style genevers can be found online. What connects the styles and defines gin as a spirit is the balance between the alcohol and the flavours given to it by botanical ingredients.

To get a little technical for a moment, various distillation techniques are used in the production of gin. Distilled gin has, as the name would suggest, been re-distilled with botanicals to flavour it, while for compound gins distillers simply add flavours to the spirit. To be described as London Dry a gin has to be distilled and have no artificial additives. Another important aspect of the production process is how the botanicals are treated. In some cases the distiller will macerate them in a neutral grain spirit before distilling the mix to get more of the aroma.

Others distil as soon as the botanicals are added to the spirit. There are a host of stills employed that can also change the flavour and aroma profile. Essentially then, a lot can impact on the gin you have in your bottle, and gin distillers are masters of their craft. For many purists juniper should be the champion botanical.

Indeed the EU states that gin should predominantly taste of juniper. Tanqueray is another name that exudes heritage and if you select the Special Dry, with a punchy ABV of TEN, a modern incarnation that is crafted with hand-picked whole fruit botanicals and distilled four times. Many will also be familiar with Bombay Sapphire, a gin that revived the spirit in the s when it was much maligned and associated, unfairly, with blue rinses and blue moods.

This is a gin that works for those not so keen on heavy juniper. More impressionable on the palate is Plymouth Gin. Plymouth is a style of gin dating back to the s that has survived the evolution of the spirit and has retained its own geographic designation it can only be made in Plymouth, England. Typically the variant is rich and oily; the juniper is bold and there are some fresh citrus qualities, but on the nose you pick up the likes of sage and heather.

A wave of new gins has seen the emergence of some equally tasty tipples. The team was determined to create something summery but unusual, and it includes oils of Damascus rose and cucumber. These distinctive ingredients lend themselves well to mixing with similar flavours and aromas. Caorunn is another Scottish gin and plays with the ancient Celtic ingredients on the doorstep of the distiller. Elsewhere Geranium plays with the London Dry style while accentuating the floral notes of, as the name would suggest, geranium oils, and with its highly perfumed aroma it works well in an Aviation.

Trends in micro-distilling have given rise to some smallbatch beauties. Sacred meanwhile is made by Ian Hart in his own living room in London, with his vacuum distillation equipment wrapping itself around bookcases and the TV. Gin is a global spirit these days, in America we have seen Gin emerge from San Francisco, using sweet orange and bergamot botanicals and Midwestern corn for a soft spirit. In contrast, another gin from the same city, Junipero, comes from the former brewers of Anchor Steam beer and at There are many more and the variety inspires creativity, all have their place and add something different to your drinks.

GinClassicCocktails Gin has a rich history in cocktails, and here are a few of the very best that have emerged over nearly years of cocktail drinking. Created by Harry MacElhone in the s as a tribute to Dr Serge Voronoff, who grafted monkey testicles onto humans in a bid to extend life. True story. It was inspired by the fresh blackberries that Dick would collect on the Isle of Wight as a boy.

Try both versions. Created around by Ngiam Tong Boon, bartender at the Long Bar at the Raffles Hotel in Singapore, although the original recipe has been much adapted over time. Shake the first three ingredients with ice cubes. Garnish with a fresh blackberry and a wedge of lemon. Shake the ingredients with ice and strain into a glass. Garnish with a slice of pineapple and a fresh cherry. In his book Imbibe! David Wondrich notes the first mention of this drink at the club of the same name that met at the Bellevue Stratford Hotel in Philadelphia in Muddle the raspberries in a shaker, add the remaining ingredients, shake and strain with ice into a glass.

Garnish with a strawberry. Shake the first four ingredients with ice cubes and fine strain into a glass. Squeeze the oil from the lemon zest over the surface of the drink and discard. A drink to raise the dead, dreamt up by Frank Meier at the Ritz, Paris.

Shake the ingredients with ice and strain into a glass over fresh ice. It is also the name of an incredible cocktail bar in New York. This drink can also be served straight up without the soda and in a martini glass. Stir the ingredients in a mixing glass with ice and strain into a rocks glass over fresh ice. Top with soda water and garnish with a wedge of lime or some zest. Shake all the ingredients except the soda water with ice, shaking hard for a good few minutes. Strain into a glass and top with soda water.

Shake the ingredients with ice and strain into a highball over fresh ice. Top with sparkling water and garnish with a slice of lemon. When made with Bols genever, it shows off the mixing potential of the category. Shake all the ingredients with ice, fine strain into a glass and garnish with an orange zest strip. Strong and dry, this showcases the spirit. Shake all the ingredients with ice, fine strain into a glass and garnish with a lemon zest strip.

Timo Janse started tending bar eight years ago and now works as head bartender at Door 74 in Amsterdam. What I love about genever is its long, long history. Also the myriad styles, it never gets boring. Hardly anyone has a full stocked bar at home so start small. Shake all the ingredients with ice and fine strain into a glass over fresh ice. Strain off the raisins before using. This drink subsequently inspired the English to distil gin, but genever was, and still is, a very different liquid to a London Dry.

Based on a malt spirit, it was originally re-distilled in a pot still with juniper and botanicals, and aged in casks. Today genever is not so popular outside Holland but there are still a few choices to be had, although I would add that oude genever has a distinctive, some might even say an acquired, malty taste. In the 17th century Dutchman Lucas Bols helped make genever a commercial success and this famous old distillery still operates today. A few years ago I attended the launch of Bols Genever, a new product but based on a recipe from Heavy on juniper and malt this is a modern interpretation of the historic liquid and makes for a nice addition to the home bar if you want to mix genever in cocktails.

Finally, Bokma Oude Frische genever adds a hint of sweetness and spiciness to the drinks mix. The American Bar at the Savoy Hotel in London is a bar steeped in British history and one that has introduced us to some of the classic gin cocktails. Harry Craddock, among the most venerated bartenders in cocktail history, was the author of the first edition of The Savoy Cocktail Book, a tome that encapsulates the drinks of the roaring twenties when White Ladies were on the lips of flush fellows and lavish lushes.

Today bar manager Daniel Baernreuther attends to requests and is a master of the meet and greet. His talented team revels in taking care of their customers and can make everyone from eager tourists to cocktail enthusiasts feel at home. Safe to say, he knows his cocktail onions.

While the classics that Craddock and his collaborators made famous more than 80 years ago dominate the menu, these sit comfortably next to contemporary additions from the current crop of bar professionals. Drinks include a cocktail to mark the moon landing and a tribute to Vanity Fair editor Graydon Carter, and as a whole the cocktail list showcases a sophisticated diversity for the discerning drinker. The Savoy recently underwent a renovation and the designers were keen to maintain the heritage of the American Bar, so you will notice the Art Deco style befitting a venue of this era.

As you sit enjoying your drink you can think back to the patrons who were lucky enough to sample the golden era of s cocktails. In the years since then the bar has been frequented by some of the most famous people in the world. They will always see you right and if you manage to make it on to a stool here you should certainly select a cocktail.

Fill a shaker two thirds full of ice and add all the ingredients except the champagne. Shake vigorously for 10 seconds. Fill a glass with fresh ice and add the champagne. Strain the mixture from the shaker into the glass. Slap the mint sprig to release its flavour and place it on top of the ice, using the rim as a support. Shake all the ingredients with ice and pour into a glass over cracked ice.

Garnish with some seasonal berries and cucumber strips. He picked up the language working in bars and quickly exhibited top-notch mixing skills that took him to the Connaught Bar and then the prestigious American Bar at The Savoy, London. He has won a host of awards, including the title of World Class Best Bartender, making him one of the best bartenders in the world.

Erik is a big fan of gin in mixed drinks so here are three of his own creations. Blend all the ingredients with a hand blender in the base of a shaker until the basil is completely broken up. Add ice, shake hard and double strain into a glass. The speakeasy is perhaps best known as a drinking hideout frequented during Prohibition in the United States.

In the face of an alarming ban on booze, the American people strove to find hideaways where they could sip in secret, taking refuge in basement bars that could only be accessed via passwords. A number of interesting cocktails appeared during the Prohibition period, making use of hooch obtained illicitly. Others took on the task of distilling their own. This gin is likely to have been putrid stuff and undoubtedly lent itself to desperate efforts to mask the flavour.

In modern times the speakeasy-style bar has been revered, replicated and in some cases ruined. Photos of prizefighters adorn the walls and as well as serving a mean steak and a decent drink, the place feels genuinely historic. New York has a host of other hidden bars, or faux speakeasies if you will. Meanwhile The Raines Law Room is as s as you can get: the Chesterfield armchairs, bar staff attire and antiques are museum-esque, and the drinks are worth the hunt.

Created by Ada Coleman when she was the first manager at the American Bar at the Savoy in the early s. Ada was there until and the bar was a popular European choice during the speakeasy years. Stir all the ingredients with ice in a mixing glass, strain into a martini glass and garnish with an orange zest twist.

A cocktail that is believed to have been drunk by the Chicago mobsters who fought violently for bootlegging territory during Prohibition. Muddle the ingredients in a glass, add ice, top with soda water and stir. Garnish with a lime wedge and sprig of mint. Nick started bartending in the late s when he moved to a ski resort in New Zealand, spending his days on a snowboard and his evenings learning his trade behind the bar. Since then cocktails have taken him around the world and he has served at some of the best bars in Sydney, London and New York.

Garnish with a pink grapefruit zest twist. Stir all the ingredients with ice until the desired dilution is achieved, and strain into a glass. Squeeze the oil from the lemon zest twist over the surface of the drink and drop it in. Build the drink over crushed ice in a glass, swizzle with a swizzle stick or bar spoon and garnish with a sprig of mint, frosted if you prefer see page They are simple, strong, spirit-forward and are mostly adaptations and interpretations of an old style of bartending that was nearly lost during the days of Prohibition.

Mix all the ingredients in a punch bowl. Chill the bowl over a large block of ice. Garnish with lemon wheels spiked with cloves and a light grating of nutmeg. Leave for at least 30 minutes to extract the oils. Simmer the water and honey in a pan over a medium heat. Add the oleo-saccharum and mix well until all the sugar has dissolved. Remove from the heat. Allow to cool. Bottle and store in the refrigerator for up to 1 week. Shake the first four ingredients with ice and strain into a glass. Top with champagne and garnish with a twist of lemon.

Allow to cool and store in the refrigerator for up to 1 week. The best cocktails, in my opinion, are often the most simple to put together. However, the quality of these drinks relies heavily on the delicate balance between the ingredients, and you need to be very careful that the right gin is chosen for the right cocktail. Arguably the most perfect cocktail of the lot, the Martini delivers a balance between bold, sharp botanicals and wonderful herbal wetness.

Bold and brassy. Sexy and strong. It can tug at the heartstrings of both sexes. Very occasionally bitters, but, originally at least, never vodka, and yet the name conjures up many things to many drinkers. Some add vodka, and some demand apples, some even mix it with coffee. As both king and queen, this cocktail was expected to spawn a few royal children and while some of the offspring belong to the butler, others have proved enduring.

But I hope to embrace the essence of the original as well, and to encourage you to experiment with gin and vermouth first of all. Looking at the history of this cocktail, even the purists accept that the Martini has had to endure change in its time, and almost from the start.

Some credit its inception to the themes celebrated in the Martinez, a sexy minx of a mix that kicked off its heels and loosened its suspenders in the late s. This was a blend of sweet vermouth and Old Tom gin, with dashes of maraschino, sugar syrup and bitters. Did this Martinez give rise to the Martini? That much is far from clear and some indicate the Martini could simply have been an adaptation of the gin cocktail when vermouth flooded into America.

But with a cocktail as tasty as this it comes as no surprise to learn that many tried to put their name on it, and just who created it, and when, are points of conjecture. In fact the origins of the Martini are maddeningly murky. The story is an epic one, perhaps the most contested fable in cocktail history, and enthusiasts would do well to investigate the works of drinks writers David Wondrich,.

Anistatia Miller and Jared Brown in order to gain further enthralling insights. But the essential point is that gin and vermouth became best buddies over a century ago and this eminent cocktail has stepped forth at key moments in world history ever since. During the Second World War British Prime Minister Winston Churchill was a famous fan and rumour has it he enjoyed a chilled gin while simply glaring at the vermouth without including it. As vodka climbed the ranks in the s and 60s, it made its way into the Martinis shared by businessmen, useful since it left no aroma on their professional lips.

Their cocktail sessions usually occurred during the day and three-Martini lunches became taxdeductable business opportunities, an institution I have endeavoured to bring back with fellow Thinking Drinker Ben McFarland, since back then they led to deals that could save flailing economies. The Martini even brought an end to the Cold War, with presidents Reagan and Gorbachev allegedly managing one before signing a nuclear arms treaty in A more recent revival in vermouth has seen bartenders allow a bit more shoulder to peep out from beneath the wet suit.

But in a poll for a feature I wrote in The Times I discovered that many bartenders still use 8 parts gin to 1 part vermouth. Some felt that was wet enough. Other great bars have harked back to the original spec. In short then, adapt as you see fit. If you have guests who are unfamiliar with the punch it delivers, go wet with plenty of sweet vermouth. If you have a hardy bunch braying for booze, give them a good slug of gin. Aside from flavour, the key to a great Martini is the balance between dilution and temperature. James Bond had his shaken, but he also had vodka and an aperitif wine in his mix, so his Vesper Martini is all sorts of confused.

You want it chilled, clear and not overly watery. And use a chilled glass. Use a chilled glass for all the cold cocktails, but push the boundaries of refrigerator space and convenience for this classic. Or scurvy. Instead go with an olive or a lemon zest twist. For those mixed drink lovers with a sweet tooth, but still a booze-sure beverage. This recipe is taken from The Savoy Cocktail Book and recommends shaking. Stir the ingredients in a mixing glass with ice and strain into a martini glass. Garnish with an olive or a lemon zest twist.

This drink kicks the vermouth out of bed.

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More of a vermouth voyeur, legend has it that he would look at a bottle of the stuff while he stirred his gin. Using gin and vermouth in a ratio of , this drink is named after World War II British Field Marshal Montgomery, who reputedly demanded battle odds similarly stacked in his favour. Stir the gin in a mixing glass with ice and keep an eye on the bottle of vermouth perhaps wink at it. Strain into a martini glass and garnish with an olive. Apparently made famous by Franklin D Roosevelt. Stir the ingredients in a mixing glass with ice, strain into a martini glass and garnish with an olive or lemon zest twist.

Stir all the ingredients in a mixing glass with ice, strain into a martini glass and garnish with an olive. Bond asks for three measures of gin, one of vodka and half a measure of Kina Lillet, shaken well with a large slice of lemon peel. Kina Lillet no longer exists so I enjoy a Vesper made with the current Lillet Blanc incarnation, although the more bitter Cocchi Americano might get you closer to the original. A more fashionable serve of the drink for the Bond of the silver screen, who orders it this way in the film Dr.

No in , the first Bond film to star Sean Connery in the title role, in a performance second only to Roger Moore. Garnish with an olive or lemon zest twist. Another relation of the Martini family, this time with a cocktail onion in tow. Created around the early part of the 20th century and either named after Charles Dana Gibson, the American artist who created the Gibson Girl, or to honour the American fight promoter Billy Gibson, who drank at the Waldorf.

Stir the ingredients in a mixing glass with ice, strain into a martini glass and serve garnished with cocktail onions. Stir all the ingredients in a mixing glass with ice and strain into a martini glass. Garnish with a lemon zest twist or olive. Created in the s by the legendary Salvatore Calabrese at the Lanesborough Hotel, London, after his wife asked him to have marmalade on a slice of toast instead of just an espresso for breakfast.

A branded offering from the guys at Beefeater The tea notes of the gin work with the fruity character of the Lillet and the spice of the orange bitters. A grapefruit twist garnish accentuates the grapefruit used in Beefeater Stir the ingredients in the shaker first to break up the marmalade, then shake hard with ice, strain into a glass and garnish with grated orange zest.

Strain into a martini glass or coupe and garnish with an orange zest twist. Garnish with a grapefruit zest twist. Drink immediately. Stir the ingredients in a mixing glass with ice. Strain into a martini glass or coupe. Squeeze the oils from the grapefruit zest over the top and hang over the rim. The drink not only appeals to those with a sweeter tooth, it also emphasizes how a strong name can sell a cocktail.

Shake the ingredients with ice, strain into a glass and garnish with half a fresh passion fruit. Serve the champagne on the side in a shot glass. The Appletini has become a modern classic and this interpretation is from Scottish Caorunn Gin. They brought in a team of bartenders to develop their cocktails and this is one of their takes. The key to its success was the quality of the African melons.

Muddle the melon in a shaker, add the remaining ingredients and shake with ice. Double strain into a glass and garnish with a watermelon slice. So Javier knows his cocktail onions, olives and twists when it comes to this mixed drink. He takes his modern approach to Martinis very seriously and has come up with all manner of new concepts. Some of these include vacuum packing or other gastronomic techniques that could prove challenging for the average household and amateur bartender.

Javier moves away from the more classic roots of a Martini and uses vodka, also providing a sweet and nutty experience with this drink. Shake all the ingredients with ice. Strain into a bottle with a tight-fitting lid and place in a freezer until frozen. Remove and allow to stand for 5 minutes, then wrap with a warm cloth, shake and serve. Decorate the glass with a sprig of lavender and a ribbon. Accompany it with meat tartare to enjoy new flavour sensations. The Dry Martini is a lifestyle.

A touch of glamour allowing us to evoke remembrances of the past, the awareness of the present and the illusion for future. My formula remains my favourite: the barman takes the ice cold glass out of the freezer and gently places it on a silver salver covered with a linen cloth. He adds a queen olive, then pours two cups of ice cold gin and some smiles of dry vermouth Noilly Prat or Martini Extra Dry into the mixing glass full of brilliant, diamond ice cubes.

He caresses it during fifteen seconds with the stirring spoon, shakes it for two more seconds and serves it in the glass. After carefully finishing it with a lemon peel twist or not , he shares it with the churchgoer, the client. An immaculate, virginal, brilliant offering. This is how we serve it at the Dry Martini Bar. When preparing a Dry Martini you should always use magnificent ice, assure that the gin is ice cold and add no more than just some caresses, some drops of vermouth.

It must be very, very dry and in my opinion, always be consumed in company. Add the peppercorns and macerate for 3 days at room temperature. Filter through a fine strainer, such as a coffee strainer, and bottle again. Place the bottle in a freezer until frozen. A shrine to the classic cocktail, this bar celebrates the Martini in style. It was time for a movement similar to the one that occurred in the kitchens; I felt it could take place in the bars and fill these environments with light as well.

Starting from the marvellous classic cocktailery, I got down to work and gathered together an enthusiastic team of barmen, cooks and bakers who would work close together. And our collections of ideas grow in the bar year after year. Add ice and shake vigorously, then fine strain into a glass. Garnish with a slice of cucumber. Build the first four ingredients in a glass. Stir, top with the champagne and garnish with a grapefruit twist. Created by world-renowned drinksmith Nick Strangeway for Beefeater 24 and named after the London borough in which the Beefeater Distillery is based.

Build the first three ingredients in a glass, then stir and top with bitter lemon. Garnish with a lemon wedge and raspberries. Home-made raspberry syrup Rinse and pat dry one punnet of raspberries and place them in a bowl. Pour over enough sugar syrup to cover them and leave overnight. Strain off the juice from the solids and store in the refrigerator for up to 1 week. Muddle the peach in a mixing glass, add the gin, lemon juice and elderflower cordial, and stir with ice. Fine strain into a highball filled with fresh ice, top with soda water and stir.

The Punt e Mes gives a dry balance to the rose and cucumber notes on the gin in this cocktail. Muddle the basil in a shaker, add the remaining ingredients, shake with ice and fine strain into a glass over fresh ice. Garnish with a lemon wedge and a sprig of basil. From Jared Brown, an outstanding cocktail historian and author, co-founder of the Museum of the American Cocktail and general mixed drink jedi. He also happens to be the master distiller of Sipsmith Gin. Muddle both lemon wedges and one of the orange wedges in a shaker.

Add the gin and liqueurs and shake with ice. Strain into a glass full of fresh ice and top with a shot of ginger ale for effervescence. I love the flavor combination, the citrus and the tanginess. It has a lovely color too! Ingredients 1 shot Grand. Make sure it's fresh, and it will have a mild but tangy flavor to it. Use this with the stronger Champagnes that have a bit of kick to them. Colby Colby is a hard, mild cheese often associated with port. Colby is originally from Wisconsin, and does go very well with Champagne as well.

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Try this with a medium-bodied Champagne. Edam Edam is a semi-hard, creamy cheese from Holland. It's slightly nutty, so it's a great pairing with the many Champagnes that. I'm used to whiskey. Whiskey is a slap on the back, and Champagne's a heavy mist before my eyes. Bubbly Apricot has such a delicious flavor, and a gorgeous soft color - be sure to try this one when you have some apricot brandy in the house! Ingredients 1 shot apricot brandy Champagne Pour the apricot brandy into a flute glass, then add in Champagne to fill.