Bacardi Cocktail (IBA)
This classic salmon-pinky drink perfectly combines and balances the light rum with the rich sourness of lime juice and the sweetness of pomegranate syrup.
Angel Face (IBA)
Rich apricot and apple with a backbone of botanical gin. Balanced rather than dry or sweet.
This drink looks better when stirred but the original 1930 recipe is shaken and we think it tastes better for it - that is unless you add some water to increase the dilution of the stirred recipe.
This is a fantastic, tangy cocktail and dangerously easy to drink - too many of these and you really will be flying.
Dry Martini (IBA)
Readers of Embury will know he had a bone dry palate and Martinis made to his specification are just that, and with the correct dilution, fabulous.
John Collins (IBA)
#27 in Top 100
A refreshing balance of sour lemon and sugar, laced with gin and lengthened with soda.
#16 in Top 100
The Manhattan is complex, challenging and moreish. Best of all, it's available in a style to suit every palate.
#9 in Top 100
Bitter and dry, but very tasty. This no namby-pamby drink is traditionally assembled and mixed directly in the glass. There is something about a Negroni that does not suit fussing about with mixing glasses and strainers. To garnish with a lemon slice is a heinous crime but I am quite partial to a fat orange wedge.
Old Fashioned (IBA)
#4 in Top 100
As with the Martini, the glass this cocktail is served in has taken the name of the drink. Its origin stems from the adaptation and renaming of a similar drink known as the Whisky Cocktail which was shaken and served up. Who did the adapting and renaming is unknown.
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.
#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.
#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.
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.
Equal parts old tom gin and vermouth flavoured with the merest hint of maraschino, absinthe and orange bitters.