Not your typical daiquiri, it tastes just like when you bite into a ripe white peach in the middle of summer.
Pina Colada (IBA)
#8 in Top 100
A splash of cachaca adds some Latin flavor, lime adds a citrusy bite while a splash of fresh cream makes this Pina Colada creamy white.
Pisco Sour (IBA)
#36 in Top 100
Traditionally this drink is blended with crushed ice. Be sure to drink it quickly while it's still cold.
Planter's Punch (IBA)
#75 in Top 100
Invented in the late 19th century by the founder of Myers's rum, Fred L. Myers. The recipe on the back of each bottle is known as the 'Old Plantation formula' and uses classic rum punch proportions of 1 sour (lime), 2 sweet (sugar), 3 strong (rum) and 4 weak (water). Rather than this or the American formula ( 1 sour, 2 sweet, 3 weak, and 4 strong), I've followed David A. Embury's recommendation of 1 sweet, 2 sour, 3 strong and 4 weak.
The use of mandarine (tangerine) instead of orange makes the Puccini slightly sharper than a simple mimosa.
Ramos Gin Fizz (IBA)
#54 in Top 100
One of the great classic cocktails. The perfect balance of sweet and sour is enhanced by the incredibly smooth, almost fluffy mouthfeel.
Strawberries seem to complement prosecco even better than white peaches so perhaps order this in preference to a Bellini.
Rusty Nail (IBA)
#35 in Top 100
The liqueur smooths and wonderfully combines with Scotch whisky. The proportions of Scotch to Drambuie vary wildly and are a matter of taste. However, somewhere around 3:1 appears to be preferred by most.
#14 in Top 100
While bartenders in other cities have complicated the Sazerac by using a combination of spirits (us included), in New Orleans they keep it simple: straight rye whisky with a dash of sugar, stirred and strained into an Herbsaint washed glass.
#48 in Top 100
The temperature at which this drink is served and the freshness of the orange juice are crucial to its success, but it's perhaps better made into a Harvey Wallbanger.
Sea Breeze (IBA)
#53 in Top 100
Few bartenders bother to shake this simple drink, instead they "build" by simply pouring ingredients into ice-filled glass and then briefly stirring to mix.
A layered version of the Seabreeze emerged and became popular in London during the 1990s.
#66 in Top 100
The sidecar is a cocktail traditionally made with cognac, orange liqueur (Cointreau, Grand Marnier, Dry Curaçao, or some other triple sec), plus lemon juice. In its ingredients, the drink is perhaps most closely related to the older brandy crusta, which differs both in presentation and in proportions of its components.
Sours are aptly named drinks. Their flavour comes from either lemon or lime juice, which is balanced with sugar.
Sours can be based on practically any spirit but the bourbon based Whiskey Sour is by far the most popular. Many (including us) believe this drink is only properly made when smoothed with a little egg white.
Sours are served either straight-up in a sour glass (rather like a small flute) or on the rocks in an old-fashioned glass. They are traditionally garnished with a cherry and an orange slice, or sometimes a lemon slice.
Classically the Stinger is shaken and served straight-up in a chilled coupe. However, we think it makes for a more refreshing peppermint and cognac digestif when served over crushed ice.
Strawberry Daiquiri (Difford's)
#23 in Top 100
A popular drink in Cuba where it is known as a Daiquiri de Fresa.
Tequila Sunrise (IBA)
#60 in Top 100
Well-balanced tequila and zesty citrus with a sweet treat at the bottom.