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.
Hemingway Special (IBA)
A true Hemingway Special should be served without the addition of sugar. However, Hemingway had a hardened palate and more delicate drinkers may prefer adding some simple syrup.
This cocktail was created by the by Canon Kir, Mayor of Dijon, France (1946-1968). At his receptions he served an aperitif made with the locally produced crème de cassis and Bourgogne Aligoté white wine. The concoction eventually became known as Kir aperitif.
Kir Royal (IBA)
#41 in Top 100
Champagne replaces Bourgogne Aligoté white wine in this 'Royal' rendition of Mayor Canon Kir's classic aperitif. Easy to make, easy to drink.
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.
The Alexander that we have here is made with cognac. We found this through the International Bartenders Association (IBA) and it is really the most basic Alexander recipe we could find. This Alexander is actually a variation of the Alexander that was invented in the 1930s that was made with gin. This Alexander with cognac and Creme de Cacao really has a nice deep spicy chocolate flavour and the cream creates a wonderfully silky profile.
#11 in Top 100
For the perfect salt rim, liquidize sea salt to make it finer, then run a lime wedge around the outside edge of the glass before dipping the rim in salt. Rimming only half the glass with salt gives the drinker the option of enjoying the cocktail with or without salt.
Moscow Mule (IBA)
#24 in Top 100
A long drink, vodka-based drink with spice provided by ginger beer.
Dark and Stormy (IBA)
#12 in Top 100
This deliciously spicy drink is part of the Mule family - but is distinctive due to the strong flavor of the rum.
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.
French Martini (IBA)
#21 in Top 100
Raspberry and pineapple laced with vodka. Easy drinking and very fruity.
Tommy's Margarita (IBA)
#52 in Top 100
The flavor of agave is king in this simple Margarita, made without the traditional orange liqueur.
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.
Ill assume that this delicious cocktails name is derived from its tropical flavors (Jamaican), and its mind numbing effects (Quaalude). With five spirits, and a bit of cream to blend it all together, this rich drink is a great dessert cocktail that will definitely keep the evening going. We hope youll try our featured cocktail, the Jamaican Quaalude!
Dopo Cena (Difford's)
Under the white head lies a dessert cocktail with aromatic cherry and marzipan flavours.
Hot Toddy with Cognac and Lemon (Difford's)
Warms the cockles with cognac and a good dose of citrus.