Cocktails A–Z

• 1½ oz Amaretto
• ¾ oz Fresh lemon juice
• ½ oz Bourbon (optional, adds depth)
• 1 Egg white (optional)
• Maraschino cherry & orange slice to garnish

Dry shake all ingredients without ice to emulsify the egg white. Add ice and shake again hard. Strain into a rocks glass over fresh ice. Garnish with cherry and orange slice.

• 1½ oz Campari
• 1½ oz Sweet vermouth
• Splash of soda water
• Orange slice to garnish

Build in a rocks glass filled with ice. Add Campari then sweet vermouth, top with a splash of soda water and stir gently. Garnish with an orange slice.

• 3 oz Prosecco
• 2 oz Aperol
• 1 oz Soda water
• Orange slice to garnish

The 3-2-1 rule: fill a large wine glass with ice, add 3 oz Prosecco, 2 oz Aperol, and 1 oz soda. Stir gently and garnish with an orange slice.

• 1½ oz Gin
• ½ oz Maraschino liqueur
• ¼ oz Crème de violette
• ¾ oz Fresh lemon juice
• Brandied cherry to garnish

Shake all ingredients with ice and strain into a chilled coupe. The crème de violette gives the drink its beautiful pale-purple colour. Garnish with a brandied cherry.

• 2 oz Gin
• ¾ oz Fresh lemon juice
• ¾ oz Honey syrup (2:1 honey to water)
• Lemon peel to garnish

A Prohibition-era classic created to mask the taste of rough bathtub gin. Shake all ingredients with ice and strain into a chilled coupe. Express a lemon peel over the surface and discard.

• 3 oz Prosecco, well chilled
• 1 oz White peach purée (fresh or frozen)

Invented at Harry's Bar in Venice in 1948. Spoon fresh peach purée into the bottom of a chilled flute, then slowly pour in Prosecco. Stir gently with a bar spoon to combine.

• 1½ oz Vodka
• 3 oz Tomato juice
• ½ oz Lemon juice
• 2 dashes Worcestershire sauce
• Tabasco, to taste
• Pinch of salt & pepper
• Celery stick & lemon wedge to garnish

Add all ingredients to a shaker with ice. Roll gently back and forth to mix without over-diluting. Strain into a highball glass filled with fresh ice. Garnish with a celery stick and lemon wedge.

• 1½ oz Vodka
• ¾ oz Coffee liqueur (Kahlúa)

Pour vodka and coffee liqueur into an old fashioned glass filled with ice cubes. Stir gently. Add cream to make it a White Russian.

• 1½ oz Bourbon or Rye whiskey
• 1 oz Campari
• 1 oz Sweet vermouth
• Orange peel to garnish

A Negroni with bourbon in place of gin. Stir all ingredients with ice for about 30 seconds. Strain into a chilled coupe or over a large rock. Express an orange peel and garnish.

• 2 oz London Dry Gin
• 1 oz Fresh lemon juice
• ½ oz Simple syrup
• ½ oz Crème de mûre (blackberry liqueur)
• Fresh blackberries to garnish

Created by Dick Bradsell in London in 1984. Shake gin, lemon juice, and simple syrup with ice. Strain into a rocks glass filled with crushed ice. Drizzle crème de mûre over the top so it bleeds through the ice. Garnish with fresh blackberries.

• 2 oz Cachaça
• 1 Lime, cut into wedges
• 2 tsp Demerara sugar

Brazil's national cocktail. Place lime wedges and sugar into a rocks glass and muddle firmly to release the lime juice and oils. Fill the glass with crushed ice and pour in the cachaça. Stir well and serve.

• 2 oz Gin
• ¾ oz Fresh lemon juice
• ½ oz Raspberry syrup or grenadine
• 1 Egg white

A pre-Prohibition classic. Dry shake all ingredients without ice first to emulsify the egg white. Add ice and shake vigorously for 15 seconds. Strain into a chilled coupe. The foam top is essential.

• ¾ oz London Dry Gin
• ¾ oz Cointreau
• ¾ oz Lillet Blanc
• ¾ oz Fresh lemon juice
• 1 dash Absinthe (rinse)

Rinse a chilled coupe with absinthe and discard the excess. Shake remaining ingredients with ice and strain into the absinthe-rinsed coupe. Harry Craddock wrote in 1930: "Four of these taken in swift succession will unrevive the corpse again."

• 1½ oz Citron vodka
• ¾ oz Cointreau
• ½ oz Fresh lime juice
• 1 oz Cranberry juice (unsweetened)
• Flamed orange peel to garnish

Shake all ingredients with ice until very cold. Double-strain into a chilled martini glass. The cranberry gives the iconic pink colour. Garnish with a flamed orange peel for a showstopper finish.

• 2 oz White or light rum
• Cola, to top
• ½ oz Fresh lime juice
• Lime wedge to garnish

Not just a rum and Coke — the fresh lime is essential. Fill a highball glass with ice, pour in the rum and lime juice, then top with cold cola. Squeeze in the lime wedge and drop it in. Stir once.

• 2 oz Light white rum
• ¾ oz Fresh lime juice
• ¾ oz Simple syrup

The most important three-ingredient cocktail in existence. Shake all ingredients very hard with lots of ice for 15 seconds. Double-strain into a chilled coupe. The perfect balance of spirit, sour, and sweet.

• 2 oz Gosling's Black Seal rum
• 4 oz Ginger beer
• ½ oz Fresh lime juice
• Lime wedge to garnish

Technically trademarked by Gosling Brothers — only their Black Seal rum makes an "official" Dark & Stormy. Fill highball with ice, add lime juice and ginger beer, then float the dark rum on top. Do not stir.

• 1½ oz Absinthe
• 4 oz Champagne, chilled

Invented by Ernest Hemingway, who wrote: "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly." The louche effect as the Champagne hits the absinthe is beautiful.

• 2½ oz Gin or Vodka
• ½ oz Dry vermouth
• ½ oz Olive brine
• 2–3 Olives to garnish

Stir or shake (your call — gin purists stir) with ice for 30 seconds. Strain into a well-chilled martini glass. The olive brine adds a savoury, salty dimension. Garnish with your olives on a cocktail pick.

• 1½ oz Blanco tequila
• ½ oz Crème de cassis
• ½ oz Fresh lime juice
• Ginger beer, to top
• Lime wedge to garnish

Shake tequila, cassis, and lime juice with ice. Strain into a highball over fresh ice. Top with ginger beer and stir briefly. The cassis bleeds a devilish crimson through the ginger — hence the name.

• 1½ oz Vodka
• 1 oz Coffee liqueur (Kahlúa)
• 1 oz Freshly pulled espresso, cooled slightly
• ¼ oz Simple syrup
• 3 coffee beans to garnish

Created by Dick Bradsell in London in 1983. Shake all ingredients hard with ice — the vigorous shake creates the essential frothy crema on top. Strain into a chilled martini glass and garnish with three coffee beans.

• 1½ oz Gin (or Cognac)
• ¾ oz Fresh lemon juice
• ½ oz Simple syrup
• 3 oz Champagne, to top
• Lemon peel or cherry to garnish

Named after the French 75mm field gun — it hits with equal force. Shake gin, lemon, and syrup with ice. Strain into a flute and top with Champagne. Garnish with a lemon twist.

• 1½ oz Vodka
• ½ oz Chambord raspberry liqueur
• 1½ oz Pineapple juice
• Lemon peel to garnish

Shake all ingredients vigorously with ice. The pineapple juice creates a thick, frothy head when shaken hard. Double-strain into a chilled martini glass. Garnish with a lemon peel.

• 2½ oz London Dry Gin
• ¾ oz Fresh lime juice
• ¾ oz Simple syrup
• Lime wheel to garnish

The original recipe used Rose's Lime Cordial (no fresh juice). The modern version with fresh lime is sharper and more refreshing. Shake with ice and strain into a chilled coupe.

• 2 oz Gin
• 4 oz Premium tonic water (Fever-Tree or 1724)
• Garnish: lime, cucumber, or herbs to match the gin

The world's most popular long drink. Fill a copa or highball glass with ice, pour gin over the ice, then add cold tonic. Never stir vigorously — a gentle lift with a bar spoon preserves the carbonation. Match garnish to your gin's botanicals.

• 2 oz Gin
• ¾ oz Fresh lemon juice
• ¾ oz Simple syrup
• Club soda, to top
• Lemon slice to garnish

Shake gin, lemon juice, and syrup with ice. Strain into a highball glass without ice and top with soda. For a Silver Fizz add an egg white; for a Ramos Gin Fizz add cream and orange flower water and shake for 12 minutes.

• 1 oz Green crème de menthe
• 1 oz White crème de cacao
• 1 oz Heavy cream
• Fresh mint to garnish

A New Orleans classic from Tujague's restaurant, circa 1918. Shake all ingredients with ice until well chilled and frothy. Strain into a chilled coupe. The bright green colour makes it as visually striking as it is delicious.

• 1½ oz Vodka
• 4 oz Fresh orange juice
• ½ oz Galliano L'Autentico
• Orange slice to garnish

A 1970s icon. Build vodka and OJ in a highball over ice and stir. Float Galliano on top — do not stir after adding it. The herbal vanilla notes of Galliano transform an ordinary Screwdriver into something special.

• 2 oz White rum
• ½ oz Maraschino liqueur
• ¾ oz Fresh lime juice
• ½ oz Fresh grapefruit juice

Also called the Papa Doble, created at El Floridita in Havana for Hemingway, who was diabetic — hence no sugar. The grapefruit and Maraschino replace the sweetness beautifully. Shake hard and strain into a chilled coupe.

• 2 oz Scotch, Bourbon, or Irish Whiskey
• 1 tbsp Honey
• ¾ oz Fresh lemon juice
• 6 oz Hot water
• Lemon slice & cinnamon stick to garnish

Warm the mug with hot water first and discard. Add honey and lemon juice and stir to dissolve the honey. Add whiskey and fill with hot (not boiling) water. Garnish with lemon and cinnamon. A genuine folk remedy with genuine warmth.

• 1½ oz Irish whiskey
• 6 oz Strong hot coffee
• 1 tsp Brown sugar
• 1 oz Lightly whipped cream

Invented at Foynes Flying Boat terminal, Ireland, 1943. Warm the glass, add sugar and coffee, stir to dissolve. Add whiskey. Float lightly whipped (not stiff) cream over the back of a spoon so it rests on top. Drink the coffee through the cream.

• 1½ oz Jamaican dark rum
• ¾ oz Campari
• 1½ oz Pineapple juice
• ½ oz Fresh lime juice
• ½ oz Simple syrup
• Pineapple frond to garnish

Created at the Kuala Lumpur Hilton in 1978. The combination of bitter Campari with tropical pineapple and funky Jamaican rum sounds unlikely but is genuinely extraordinary. Shake all ingredients with ice and strain over fresh ice.

• 2 oz Bourbon
• 4 oz Ginger beer
• ½ oz Fresh lime juice
• Lime wedge & mint to garnish

A Moscow Mule made with bourbon instead of vodka — arguably better. Fill a copper mug with ice, add bourbon and lime juice, top with ginger beer. The bourbon's caramel notes work beautifully against the ginger heat.

• 5 oz Champagne or Crémant, well chilled
• 1 oz Crème de cassis
• Fresh blackcurrant to garnish (optional)

The elegant French aperitif. Pour crème de cassis into the bottom of a chilled flute, then slowly add cold Champagne. The cassis rises up through the bubbles in beautiful dark ribbons. Stir once very gently.

• ¾ oz London Dry Gin
• ¾ oz Green Chartreuse
• ¾ oz Maraschino liqueur
• ¾ oz Fresh lime juice

A Prohibition-era Detroit cocktail, forgotten for decades and revived by the cocktail renaissance. Equal parts — perfect balance. Shake with ice and strain into a chilled coupe. No garnish. The herbal complexity of Chartreuse is the star.

• 2 oz Citron vodka
• 1 oz Fresh lemon juice
• ¾ oz Triple sec
• ½ oz Simple syrup
• Sugar rim and lemon wheel to garnish

Sugar the rim of a chilled martini glass. Shake all ingredients hard with ice and strain into the prepared glass. Bright, refreshing, and unapologetically popular for good reason.

• ½ oz Vodka
• ½ oz Tequila
• ½ oz Light rum
• ½ oz Gin
• ½ oz Triple sec
• ¾ oz Fresh lemon juice
• Cola, to top

Build all spirits and lemon juice over ice in a tall glass. Top with a float of cola — just enough to give the iced tea colour. The alcohol content is deceptive; this drinks like lemonade but packs the punch of four shots.

• 2 oz Aged Jamaican rum
• ¾ oz Fresh lime juice
• ½ oz Orgeat syrup
• ½ oz Orange curaçao
• Mint sprig, lime wheel, cherry to garnish

Created by Trader Vic in 1944. "Mai Tai" means "out of this world" in Tahitian. Shake all ingredients with ice and strain over crushed ice in a tiki mug or rocks glass. The orgeat almond syrup is essential — do not substitute.

• 2 oz Rye or Bourbon whiskey
• 1 oz Sweet vermouth
• 2 dashes Angostura bitters
• Maraschino cherry to garnish

Stir — never shake — with ice for 30 seconds. Strain into a chilled coupe or Nick & Nora glass. Express an orange peel over the surface if you like, then add the cherry on a pick. One of the greatest cocktails ever created.

• 2 oz Blanco tequila
• 1 oz Fresh lime juice
• ¾ oz Triple sec (Cointreau)
• Salt rim, lime wheel to garnish

Rub the rim with lime and dip in coarse salt (outside only). Shake all ingredients with ice and strain into the glass — over ice or up. For Tommy's Margarita, replace triple sec with ½ oz agave nectar for a purer agave flavour.

• 2½ oz Kentucky Bourbon
• 6–8 Fresh mint leaves
• ½ oz Simple syrup
• Packed crushed ice
• Mint bouquet to garnish

Gently slap the mint against your palm to release the aroma — do not muddle it, which makes the drink bitter. Add mint and syrup to the cup, fill with crushed ice, add bourbon, and stir until the outside of the cup frosts. Add more ice and garnish with a mint bouquet held close to the nose.

• 2 oz Light white rum
• ¾ oz Fresh lime juice
• 2 tsp Sugar
• 8 Fresh mint leaves
• Club soda, to top
• Mint sprig to garnish

Muddle mint with sugar and lime juice in the glass. Add rum and fill with crushed ice. Top with soda and stir gently. The key is fresh mint and fresh lime — pre-made sour mix is an insult to this Cuban classic.

• 2 oz Vodka
• ½ oz Fresh lime juice
• 4 oz Ginger beer
• Lime wedge & mint to garnish

A 1940s marketing exercise that became a classic. Fill a copper mug with ice, add vodka and lime juice, top with ginger beer. The copper mug keeps it colder and adds a faint metallic note that amplifies the ginger. Invented at the Cock 'n Bull pub in Hollywood.

• 1 oz London Dry Gin
• 1 oz Campari
• 1 oz Sweet vermouth (Carpano Antica recommended)
• Orange peel to garnish

Equal parts, always. Stir over ice for 25–30 seconds. Strain into a rocks glass over a large ice cube. Express an orange peel over the surface, rub the rim, and drop it in. Possibly the most perfect cocktail ever invented.

• 2 oz Bourbon or Rye
• ¾ oz Fresh lemon juice
• ¾ oz Simple syrup
• 1 Egg white (optional)
• ½ oz Dry red wine float (Malbec or Shiraz)

A Whiskey Sour with a dramatic red wine float. Shake whiskey, lemon, syrup, and egg white with ice. Strain into a rocks glass over fresh ice. Slowly pour red wine over the back of a spoon so it floats on top without mixing. The two-tone effect is stunning.

• 2 oz Bourbon or Rye whiskey
• 1 sugar cube (or ½ tsp Demerara sugar)
• 2–3 dashes Angostura bitters
• Dash of water
• Large ice cube
• Orange peel & cherry to garnish

The original cocktail (circa 1806). Muddle the sugar cube with bitters and a dash of water in a rocks glass until dissolved. Add a large ice cube, pour in the whiskey, and stir gently. Express an orange peel over the top and drop it in.

• 1½ oz Reposado tequila
• ½ oz Mezcal
• 1 bar spoon Agave nectar
• 2 dashes Mole bitters (or Angostura)
• Flamed orange peel to garnish

Created by Phil Ward at Death & Co, NYC. The smokiness of mezcal replaces the spice of rye whiskey. Stir all ingredients over ice and strain over a large ice cube. Flame an orange peel over the glass — hold it skin-side down over a lit match, then squeeze — for a caramelised citrus finish.

• 2 oz Blanco tequila
• 3 oz Grapefruit soda (Jarritos or Squirt)
• ½ oz Fresh lime juice
• Pinch of salt
• Salt rim (optional)
• Grapefruit wedge to garnish

Mexico's favourite cocktail — more popular there than the Margarita. Build over ice in a highball: tequila, lime juice, and pinch of salt, top with grapefruit soda. Stir once. For the best version use Jarritos Toronja soda and add a touch of fresh grapefruit juice.

• ¾ oz Bourbon
• ¾ oz Aperol
• ¾ oz Amaro Nonino
• ¾ oz Fresh lemon juice

Created by Sam Ross in 2007, a modern equal-parts classic. Bitter, boozy, sour, and sweet in perfect balance — the four compass points of a perfect cocktail. Shake hard and strain into a chilled coupe. No garnish. Nothing needs adding.

• 2 oz Blended Scotch (Famous Grouse)
• ¾ oz Fresh lemon juice
• ¾ oz Honey-ginger syrup*
• ¼ oz Islay single malt (Laphroaig), to float
• Candied ginger to garnish

*Honey-ginger syrup: blend equal parts honey and water with fresh ginger. Strain. Shake blended Scotch, lemon, and honey-ginger syrup with ice. Strain into a rocks glass over a large ice cube. Float Islay Scotch over the back of a spoon. The smoky float hits you before the sweetness underneath.

• 2 oz White rum
• 1½ oz Cream of coconut (Coco López)
• 1½ oz Fresh pineapple juice
• 1 cup Crushed ice
• Pineapple wedge & cherry to garnish

Invented in Puerto Rico in 1954, it is the country's official national drink. Blend all ingredients with crushed ice until smooth. Pour into a hurricane glass. The key is Coco López cream of coconut — not coconut milk, not coconut cream. Garnish extravagantly.

• 2 oz Pisco (Peruvian or Chilean)
• ¾ oz Fresh lime juice
• ¾ oz Simple syrup
• 1 Egg white
• 2 dashes Angostura bitters (on the foam)

Dry shake (without ice) all ingredients first to foam the egg white. Add ice and shake again vigorously. Strain into a coupe — the foam should be thick and white. Add 2–3 drops of Angostura bitters on the foam surface in a decorative pattern.

• 2 oz Demerara rum (El Dorado 12yr)
• ¾ oz Fresh lime juice
• ½ oz Simple syrup
• 6–8 Fresh mint leaves
• 2 dashes Angostura bitters
• 2 dashes Peychaud's bitters

From the Queen's Park Hotel in Trinidad, circa 1920. Muddle mint gently with syrup and lime in the glass. Fill with crushed ice. Add rum. Swizzle vigorously with a swizzle stick or bar spoon between palms until the outside of the glass frosts. Dash bitters over the top to create a beautiful bleeding effect.

• 2 oz Scotch whisky (blended)
• 1 oz Sweet vermouth
• 2 dashes Angostura bitters
• Maraschino cherry to garnish

A Manhattan made with Scotch instead of American whiskey. Created at the Waldorf-Astoria in 1894. Stir with ice for 30 seconds and strain into a chilled coupe. The earthiness of Scotch adds a dimension the Manhattan lacks — neither is superior, both are essential.

• 1½ oz Scotch whisky
• ¾ oz Drambuie
• Lemon peel to garnish

A Rat Pack-era classic. Drambuie is a whisky liqueur made with Scotch, heather honey, herbs, and spices — the combination with a good blended Scotch creates an exceptionally warming drink. Stir over a single large ice cube and garnish with lemon peel.

• 2 oz Rye whiskey
• ½ tsp Simple syrup
• 3 dashes Peychaud's bitters
• Absinthe rinse
• Lemon peel to garnish (do not drop in)

America's oldest cocktail, from New Orleans circa 1838. Rinse a chilled rocks glass with absinthe and discard. Stir rye, syrup, and bitters with ice. Strain into the absinthe-rinsed glass. Express a lemon peel over the top and discard — the oils only, not the peel itself.

• 1½ oz Vodka
• ½ oz Peach schnapps
• 2 oz Orange juice
• 2 oz Cranberry juice
• Orange slice to garnish

An unashamed 1980s crowd-pleaser. Build over ice in a highball glass. The layers of orange and cranberry create the sunset effect. Stir lightly before drinking. Easy, delicious, and exactly what it says on the label.

• 2 oz Cognac (VSOP)
• ¾ oz Cointreau
• ¾ oz Fresh lemon juice
• Sugar rim (optional)
• Orange peel to garnish

A post-WWI classic from Paris. Shake all ingredients with ice and strain into a chilled coupe — with or without a sugar rim (purists say no). Cognac's warmth, Cointreau's orange sweetness, and lemon's brightness form a timeless trinity.

• 1½ oz Gin
• ½ oz Cherry Heering
• ¼ oz Cointreau
• ¼ oz Bénédictine
• 4 oz Pineapple juice
• ½ oz Lime juice
• 1 dash Angostura bitters
• Grenadine to top, cherry & pineapple to garnish

Created at the Raffles Hotel, Singapore, circa 1915 by bartender Ngiam Tong Boon. Shake all ingredients with ice and strain into a tall glass. Top with a splash of grenadine and garnish generously. The original tropical cocktail.

• 2 oz London Dry Gin
• ¾ oz Fresh lime juice
• ¾ oz Simple syrup
• 6–8 Fresh mint leaves
• Mint sprig to garnish

A Gimlet with mint — or a Mojito with gin instead of rum. Said to originate from Chicago's South Side speakeasies during Prohibition, where mint masked the rough gin. Add mint to the shaker, shake hard with ice (the shaking bruises the mint appropriately), double-strain into a coupe.

• 2 oz Blanco tequila
• 4 oz Fresh orange juice
• ½ oz Grenadine
• Orange slice & cherry to garnish

Build tequila and OJ over ice in a highball and stir to mix. Slowly pour grenadine down the side of the glass — it is heavier than OJ and sinks to create the sunrise gradient. Do not stir after adding grenadine. Garnish and serve.

• 2 oz London Dry Gin
• ¾ oz Fresh lemon juice
• ¾ oz Simple syrup
• 3 oz Club soda
• Lemon slice & cherry to garnish

Shake gin, lemon, and syrup with ice. Strain into a tall glass filled with ice. Top with cold soda. The Collins glass was invented specifically for this drink. It gave its name to the entire Collins cocktail category.

• 2 oz 100% agave blanco tequila
• 1 oz Fresh lime juice
• ½ oz Agave nectar

Invented by Julio Bermejo at Tommy's Mexican Restaurant, San Francisco. By replacing triple sec with agave nectar the focus shifts entirely to the tequila's character. Use a quality single-estate agave tequila and you will never go back to the original. Shake with ice, strain over rocks.

• 2 oz Rye whiskey
• ½ oz Sweet vermouth
• ½ oz Dry vermouth
• 2 dashes Angostura bitters
• Lemon twist to garnish

A "Perfect Manhattan" — using both sweet and dry vermouth in equal measure for a drier, more elegant result. Stir all ingredients over ice for 25–30 seconds. Strain into a chilled coupe. Express a lemon peel and discard. The balance of both vermouths creates a subtler, more complex drink than a standard Manhattan.

• 3 oz Gin
• 1 oz Vodka
• ½ oz Lillet Blanc
• Thin lemon peel to garnish

James Bond ordered his Vesper "shaken, not stirred" — but stirring produces a cleaner, more integrated drink. Created by Ian Fleming in Casino Royale (1953). Shake or stir with lots of ice, strain into a chilled deep martini glass, garnish with a thin lemon peel.

• ¾ oz Rye whiskey
• ¾ oz Cognac
• ¾ oz Sweet vermouth
• 1 bar spoon Bénédictine
• 2 dashes Peychaud's bitters
• 2 dashes Angostura bitters
• Lemon peel to garnish

Created at the Hotel Monteleone in New Orleans, 1938. Named for the French Quarter (Vieux Carré). Stir all ingredients over ice and strain over a large ice cube in a rocks glass. One of the most complex and rewarding cocktails ever created — it represents the entire history of New Orleans in a glass.

• 2 oz Bourbon
• ¾ oz Fresh lemon juice
• ¾ oz Simple syrup
• 1 Egg white (for Boston Sour)
• Cherry & orange slice to garnish

For a Boston Sour (with egg white), dry shake first then shake with ice. Strain over fresh ice in a rocks glass. The egg white adds a silky texture and foam that elevates the drink from good to exceptional. Garnish with cherry and orange.

• 1½ oz London Dry Gin
• 1 oz Suze (French gentian liqueur)
• 1 oz Lillet Blanc
• Lemon peel to garnish

Created in 2001 by Wayne Collins in Bordeaux when he ran out of Campari. The Suze brings bitterness from a different botanical source — gentian root — and the Lillet's floral sweetness replaces vermouth. Stir with ice and strain over a large rock. More delicate than a classic Negroni.

• 2 oz Vodka
• 1 oz Coffee liqueur (Kahlúa)
• 1 oz Heavy cream

The Dude abides. Pour vodka and coffee liqueur into a rocks glass over ice. Float the cream over the back of a spoon so it rests on top. You can stir it in or let it blend as you drink — both are correct. For a Caucasian, use milk instead of cream.

• 2 cups Strong black tea, cooled
• 1 bottle Champagne or sparkling wine
• 1 cup Dark rum
• ½ cup Brandy or Armagnac
• ½ cup Simple syrup
• Juice of 4 lemons
• Large ice block

Named for Jalapa, Mexico. A classic party punch — combine all liquid ingredients in a large punch bowl over an ice block (a single large block melts slowly and dilutes less). Taste and adjust sweetness. Ladle into punch cups and garnish with lemon slices and fresh mint. Serves 10–12.

• 1½ oz White rum
• ¾ oz Galliano
• ¾ oz Triple sec
• ¾ oz Fresh lime juice
• Lime wheel to garnish

A Caribbean classic named after a traditional Jamaican folk song. The Galliano's vanilla-herbal character gives the Yellow Bird its golden colour and distinctive flavour. Shake all ingredients hard with ice and strain into a chilled coupe. Bright, tropical, and completely underrated.

• 1½ oz White rum
• 1½ oz Gold rum
• 1 oz 151-proof rum (float)
• ¾ oz Fresh lime juice
• ¾ oz Fresh grapefruit juice
• ½ oz Cinnamon syrup
• 1 tsp Grenadine
• 1 dash Angostura bitters
• Fresh mint & cherry to garnish

Invented by Donn Beach (Don the Beachcomber) in 1934. So strong he limited customers to two. Shake all ingredients except the 151 with crushed ice. Pour into a tall glass. Float the 151 on top. The three-rum blend creates extraordinary depth. The original recipe was secret for decades — handle with respect.