#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.
Black Russian (IBA)
#31 in Top 100
This popular cocktail is often served topped with cola, when it becomes a Colorado Bulldog.
Flying Grasshopper (Difford's)
A Grasshopper with a splash of vodka, this creamy after dinner cocktail is all the better for that vodka.
We also like, indeed are undecided if we prefer, this simpler but more alcoholic and calorific recipe: 1 vodka, ¾ green crème de menthe, ¾ white crème de menthe and 1 single cream.
Whichever recipe, this after-dinner cocktail is minty fresh with indulgent chocolate - reminiscent of a choc mint ice-cream.
Harvey Wallbanger (IBA)
Like the Screwdriver, the Harvey Wallbanger has sadly waned in popularity, probably due to it being served with packaged orange juice. When made with freshly squeezed orange juice and Galliano L'Autentico (rather than Galliano Vanilla) this cocktail is worthy of a renaissance.
Long Island Iced Tea (IBA)
#17 in Top 100
A cooling, combination of four different white spirits, triple sec, lemon and lime, crowned with a splash of cola.
Moscow Mule (IBA)
#24 in Top 100
A long drink, vodka-based drink with spice provided by ginger beer.
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.
Dirty Martini (IBA)
#2 in Top 100
This drink varies from delicious to disgusting, depending on the liquid in your jar of olives. Oil will provide a revolting emulsion: make sure that your olives are packed in brine.
Espresso Martini (IBA)
#22 in Top 100
Forget the 'Vodka Red Bull', this is the cocktail connoisseur's way of combining caffeine and vodka.
French Martini (IBA)
#21 in Top 100
Raspberry and pineapple laced with vodka. Easy drinking and very fruity.
Vesper Dry Martini (Difford's)
Many bartenders advocate that a Martini should be stirred and not shaken, some citing the ridiculous argument that shaking will “bruise the gin.” If you like your Martinis shaken then avoid the possible look of distaste from your server and order a Vesper. This particular Dry Martini is always shaken, an action that aerates the drink, and makes it colder and more dilute than simply stirring. It also gives the drink a slightly clouded appearance and can leave small shards of ice on the surface of the drink - easily prevented by the use of a fine strainer when pouring.