claridge's the cocktail book

Contents
Introduction
Claridge’s cocktails by numbers
Creating the perfect bar at home
Equipment
Techniques
Garnishes
Products & ingredients
Champagne & Sparkling
Stirred & Complex

Martini evolution
Ode to the negroni
Short & Sharp

How to create a new cocktail
The punchbowl
Long & Refreshing

Just the tonic
How to host your own cocktail party
No & Low
Claridge’s Cocktail Hour
Shrubs, Cordials, Syrups & Tinctures

Washed & Infused Spirits
Extras
Index
The authors
Glossary & Mixology notes
How to use this ebook
Select one of the chapters from the main contents list and you will be
taken straight to that chapter.
Alternatively, jump to the index to browse recipes by ingredient.
Look out for linked text (which is in blue) throughout the ebook that
you can select to help you navigate between related sections.
You can double tap images to increase their size. To return to the
original view, just tap the cross in the top left-hand corner of the
screen.
Introduction
What makes a Claridge’s cocktail? Is it the finest of ingredients, the
mastery of the mixologist, the way it is served – with a flourish – in
delicate, bespoke glassware? Or is it the sublime setting: dashing
waiters impeccably dressed in bow ties and crushed velvet, and lights
dimmed so you never have to wonder if it’s too early for a glass of
something? As with any good cocktail, there is an alchemy that creates
an elusive magic that is more than the sum of its parts.
There is a certain swagger to an evening that begins at a Claridge’s
bar. Gauntlet down, it declares that tonight we celebrate – even if it’s
just the mere fact that such an extraordinary place still exists. In the
inimitable words of our artist in residence David Downton, ‘Claridge’s
is Claridge’s and everywhere else is everywhere else’.
Here you will find echoes of London’s glorious past: tables where
shipping magnates have written deals directly on linen tablecloths (and
later received a bill for the cleaning), rooms where the Bright Young
Things drank daiquiris, dazzled and danced. Where Marlene Dietrich
checked in for weeks at a time, entertaining a succession of lovers who
would reportedly leave at dawn. Photographs of Churchill, Audrey
Hepburn and Jackie O – all former patrons – gaze down upon you,
fireplaces blaze and there is a sense that, just at this moment, perfectly
crafted drink in hand, you are precisely where you are meant to be.
When happily ensconced in the intimate embrace of The Fumoir
or the butter-soft leather banquettes of Claridge’s Bar, it is easy to see
why the hotel – and its perfectly mixed drinks – have become
something of a refuge for the great and the good over the years (or
indeed the beautiful and the damned – the theme of Kate Moss’s
thirtieth birthday, held here in 2004). Perfectly poured drinks have
played a starring role in the hotel’s history. Run by the Mivart family
as a guesthouse in 1812, the original hotel on Brook Street often
welcomed the Prince Regent and his companions, as well as – rather
glamorously – expelled international royals determined to live out
their exile in style.
Following a change of ownership to William and Marianne
Claridge in 1854, the hotel’s reputation soared to new heights thanks
to a royal visit from Empress Eugénie of France, wife of Napoleon III,
in 1860. She received Queen Victoria and gave the hotel a royal seal of
approval. Reportedly partial to a combination of Scotch malt whisky
and claret, her Majesty Queen Victoria was something of a trailblazer
on our capital’s cocktail scene.
The turn of the century saw Londoners develop a burgeoning
thirst for American ‘mixed drinks’, blending two or more spirits with
bitters and sugar. Cocktails had gained popularity across the pond in
the latter half of the 19th century, before Prohibition ensured their
inevitable status, and London saw a host of American bars opening in
response. Those mixed drinks were surely present when ownership of
the hotel passed to English theatrical impresario and hotelier Richard
D’Oyly Carte in 1893. More importantly – after a complete redesign
of the building by CW Stephens – they were there when the hotel
reopened to great fanfare in 1898 (and were likely the cause of the
‘generous time’ mentioned in newspaper reports of the reopening).
It was at this point that another female trailblazer set the cocktail
world alight. Ada Coleman was hired to work in the Claridge’s flower
shop (a kindness extended by D’Oyly Carte after the death of
Coleman’s father). She quickly befriended the hotel’s wine butler, and
he, finding an unusually receptive audience, showed the young florist
how to mix a cocktail; a Manhattan, according to a 1926 interview.
Coleman quickly developed a flair for delivering perfectly mixed
drinks and perfectly timed wit in equal measure. She was soon offered
a job at The Savoy’s American Bar, making her one of just 150 female
bartenders worldwide and as renowned as any of her celebrity
clientele. While there, she invented – for actor Sir Charles Hawtrey –
the Hanky Panky cocktail, a drink we still serve today. She rose to
become head bartender and, by the time of her retirement in 1926,
was one of the world’s best-known bartenders.
While the classics on the menu would be instantly recognizable to
Coleman, cocktails at Claridge’s have also changed to reflect the times.
Honorary drinks were created for Queen Elizabeth’s Coronation in
1953. During USSR prime minister Nikita Khrushchev and
Communist Party secretary Nikolai Bulganin’s controversial stay in
1956, the Soviet politicians held a cocktail party in the Royal Suite,
said to be so crowded that ‘buttons popped off jackets and wine was
spilled on ladies’ dresses’. Movie stars and royalty, from Cary Grant to
Princess Margaret, Alfred Hitchcock to Audrey Hepburn, stepped into
the Foyer for an aperitif or two before taking dinner at the Claridge’s
Grill, later christened The Causerie.
Today, there are no fewer than four bars within this grand hotel,
led by the Claridge’s Bar itself. Designed by the late David Collins as a
soft-focus sanctuary, the bar has its own entrance through a heavy
velvet curtain and discreet door on to Davies Street. The orders, like
the interiors, are classic and elegant: Laurent-Perrier La Cuvée NV
Champagne in chilled panelled flutes, classic Champagne cocktails and
intricate snacks in elegant silverware. Sitting on a garnet-red leather
barstool, a guest can soak in the theatre of the mixology while
savouring a pre-dinner aperitif such as the Flapper: the signature
crème de cassis-spiked Champagne cocktail created for the bar’s
launch in 1998 (see here).
Across the famous chequered hallway, behind an original Lalique
door panel and tucked away like a jewellery box, you will find The
Fumoir. This intimate, Art Deco bar takes cues from the 1920s, with
original Basil Ionides mirrors, low lighting, a marble horseshoe bar
and delicious Prohibition-era cocktails – such as the Brandy Crusta
and White Lady – that explain why the decade roared. Portraits by
William Klein gaze moodily from deep claret-hued walls, while soft
velvet seats arranged in close quarters beckon you to stay awhile
longer. It is said that time is meaningless in The Fumoir. As Downton
– who is often to be found at his unofficial office of table 4 – notes,
‘In The Fumoir, noon can feel like midnight and midnight can stretch
until noon.’
Just next door but a world away is the bar at Davies and Brook, the
Michelin-starred restaurant overseen by Daniel Humm of New York’s
three-starred Eleven Madison Park. Here, cocktails are the gateway to
a gastronomic, kitchen-inspired experience: everything from sous-
vide-infused spirits to milk-washed fruit punches.
Last but not least of the Claridge’s bars is the most recently
founded: The Painter’s Room, inspired by murals that hung there in
the 1930s when it was called ‘The Painted Room’. Taking inspiration
from the era and paying tribute to the iconic Art Deco Claridge’s
doors, this bar is an awakening feast for the senses, with colourful
artwork by Annie Morris, sumptuous leather stools and a menu
inspired by the culture, art and design of Europe. Ingredients are at
the core of the creative process here – all deeply considered, with
excess ingredients left behind, to result in drinks with flavours in their
purest, simplest form. Saint Remy is a variation on the Martini, with
apple and quince, and inspired by Van Gogh’s Almond Blossom.
Together, this formidable quartet serve almost 36,000 cocktails
every year. Each is produced by a bartender both fastidiously trained
and singularly focused on preserving the excellence for which the hotel
is known and loved. Within this book are more than 400 cocktail
recipes, spanning many decades and the circumference of the globe.
Over the course of the hotel’s history, menus have evolved and
adapted to reflect changing tastes, with the classics proving resilient,
and Claridge’s, ever at the forefront of evolution, is now placed to lead
the way for the cocktail making generation of the future. Through
each iteration and innovation, one thing has remained constant: when
one is drinking a cocktail at Claridge’s, nothing else in the world
matters.
William Wallace
Claridge’s cocktails by numbers
HOW MANY COCKTAILS DO WE MAKE?
53,714
PER ANNUM
WHICH IS THE MOST POPULAR COCKTAIL?

The Flapper
HOW MANY MARTINIS DO WE POUR?
13,604
PER ANNUM, MOST POURED STRAIGHT FROM THE FREEZER
AT -19°C (-2°F)
WHICH ARE THE MOST POPULAR BAR SNACKS?

Tempura Prawns
1,786 PER ANNUM, OR 16,074 PRAWNS FOR THIS DISH
ALONE AND...
Duck Rolls
14,148 PER ANNUM
HOW MANY GLASSES OF CHAMPAGNE DO WE

SERVE?
35,425
PER ANNUM
HOW MANY CHAMPAGNE COCKTAILS DO WE

MAKE?
9,552
PER ANNUM
HOW MANY CITRUS FRUITS (LEMON, LIME, ORANGE

AND GRAPEFRUIT) DO WE USE?
234,539
PER ANNUM
WHAT IS THE MOST EXPENSIVE COCKTAIL WE

HAVE EVER SOLD?
Many guests like to order signature drinks made with specific

premium brands. The most expensive was a £1,000 Old Fashioned,
made with Gibson’s Rye Whisky 1905, a special bottling for the
Pendennis Club in Louisville, Kentucky.
Creating the perfect bar at home
THE BAR ITSELF
The very dedicated may wish to build a home bar, but a
well-stocked drinks cabinet or trolley will more than
suffice. Cocktails are all about the theatre, so try to
position your station where you entertain most. Here we
have listed the essentials, but you may wish to add more
as you hone your skills.
GLASSWARE
From julep tins and cognac glasses to gossamer-thin
Champagne flutes, an expanding collection of glassware
is common among mixologists. In addition to
presentation, the cocktail glass plays a vital role in the
bibulous experience, altering both the aroma and taste
of any given drink. While there are infinite options
available – and we very much encourage you to start
your own collection – you need a minimum of four types
of glass for this book:
■ flute – for serving drinks containing Champagne
■ rocks – for short drinks poured over cubed, crushed

or block ice
■ highball – for tall drinks poured over cubed or

crushed ice
■ coupe – for short drinks served without ice
All glassware should be chilled before use. This is

particularly important for coupes, as the drinks served in
these are not typically prepared with ice.
Equipment
To paraphrase William Morris, one must own nothing
that you do not know to be useful or believe to be
beautiful. Happily, all of the below hit the spot on both
counts and will help you create professional standard
cocktails à la maison. Always remember to sterilize your
equipment before use.
BOSTON SHAKER TINS

This pair of tin shakers slot together, creating a perfect
seal that allows for vigorous mixing. A good size set
should have ample room for two drinks to be shaken
with a generous helping of ice cubes. A weighted
version is recommended, as it allows the bartender to
get a better grip.
COBBLER / THREE-PIECE SHAKER

This three-piece shaker, with an inbuilt strainer, is usually
slightly smaller in volume and size: 350–500ml (12–18fl
oz), compared to the Boston (700ml/1¼ pint). The best
cobbler shakers come in polished stainless steel.
MIXING GLASS/TIN
Essential for stirred drinks, a mixing glass or tin allows a
bartender to combine a cocktail gently without diluting it
– and to interact and share an anecdote or two while the
alchemy occurs. Glass versions can be beautiful and are
less expensive than their stainless-steel counterparts.
However, the latter are less breakable and chill drinks
faster.
STRAINER
This circular metal utensil, with tightly wound coils,
prevents anything uninvited appearing in your cocktail.
At Claridge’s, a Hawthorne strainer is typically used –
this fits just inside a Boston shaker tin. The coiled spring
is designed to hold back the ice. However, a bartender
can ‘open the gate’ (move the strainer back slightly) to
allow slivers of ice into the drink if desired. Claridge’s
bartenders usually strain a second time, using a fine
strainer.
FINE STRAINER
This is a small, steel mesh basket, such as you might
use to steep loose-leaf tea. Used with the Hawthorne
strainer, it ensures drinks have a smooth and refined
texture. This is especially useful when crafting a cocktail
using egg whites.
JIGGERS
This measuring tool is used for every Claridge’s cocktail,
except the Claridge’s Martini, which is free-poured. At
the hotel, a Japanese-style jigger is preferred as it has
multiple etchings inside indicating different
measurements, allowing for greater accuracy. Hold the
jigger straight when adding liquor and pour right to the
top of the line.
BAR SPOON
This long, slender spoon reaches to the bottom of the
tallest mixing glass. At Claridge’s, you will find 40cm
(16in) teardrop bar spoons with an elegant spiral finish
and a thin shaft, to allow fingers to grip and rotate with
ease. There is an art to stirring: movement should come
from the wrist, not the elbow, fingers should be wrapped
around the spoon so they move together, and there
should be almost no noise against the glass. Claridge’s
bartenders are trained to stir using both hands, so they
can create multiple drinks at the same time.
ICE PICK AND KNIFE

An ice pick and knife can add a touch of drama to your
cocktail-making. They are, naturally, very sharp and
should be treated carefully, lest your cocktail party end
in more drama than planned. Hold the pick firmly and
keep one finger near the sharp edge. This allows you to
connect accurately with the ice.
MUDDLER
The bartender’s answer to a pestle and mortar, a
muddler lightly crushes fruits, peels and herbs together.
This releases their juices, oils and aromas.
ATOMIZER
Essential for a proper Martini, this simple spritzing
device allows you to ‘season’ the glass with a mist that
completes a drink.
ICE TONGS
These can be things of beauty and make for the perfect
finishing touch to your mixing. Use them to add or
remove ice cubes from glasses and shakers. They are
also useful for adjusting garnishes.
Techniques
BUILD
As with cooking, the order of ingredients affects the
outcome. As a general rule, you should build your
cocktail in the following order:
■ volatile ingredients – bitters, absinthe, saline or citric

solutions
■ sweeteners – sugar, syrups, cordials, shrubs
■ juice
■ liqueur/sherry/fortified wine
■ base spirit
■ egg white – if you are making a sour or a flip, add
the egg after the other ingredients (but before the
ice), as otherwise it can begin to ‘cook’ in the citrus
and alcohol.
■ ice – unless otherwise instructed in a recipe, you
should add ice only once all the ingredients,
excluding anything sparkling, are combined.
■ anything sparkling, such as Champagne or soda.
This is to prevent it going flat.
SHAKE
In mixology, shaking has a fourfold effect: mixing,
chilling, diluting and adding texture. It is usually reserved
for particularly robust drinks containing citrus, juice or
sugar, which need a little help to integrate.
Start by building ingredients in the smaller of the shaker

tins. Add ice up to the rim, then lock the larger tin over
the top, at an angle. This creates a vacuum, holding the
tins together.
Give the top of the shaker a firm tap to make sure it is

secure. Hold firmly, with one hand on each tin, and
shake vigorously. The ice should vibrate and rotate
around the shaker, rather than simply move up and
down.
How long to shake is a matter of taste and opinion.

Under-shaking can stop the mixture diluting properly.
This can result in an overly acidic flavour if you are using
citrus fruits, or an overly strong drink. Over-shaking can
dilute the blend too much, creating a flat or
underwhelming result. Find your ideal by experimenting.
A sour containing egg white will need extra shaking for

integration and aeration. A drink with a spice, such as
the Penicillin, requires a harder shake, so there is
adequate dilution to prevent a harsh taste. A lighter
drink, such as the Osaka Punch, needs a shorter shake,
so the flavours don’t get lost. Some cocktails, such as
the Silver Beet, require dry shaking – without ice –
before shaking with ice, so the ingredients have a
chance to meet before they are diluted. Finally, a shaken
drink served over crushed ice – such as a piña colada –
benefits from a ‘whip shake’: a fast, short shake with two
or three small pieces of ice. This chills the drink rapidly,
without adding too much water.
STIR
Stirring cocktails involves ice cubes and a bar spoon, to
cool and gently dilute the drink. The more ice used, and
the faster it is moved, the quicker the cocktail cools. As
with shaking, there is no precise time to stir: it is a
question of environment – the temperature of the room,
the ingredients, the equipment – and personal taste.
And, as with shaking, there is an equilibrium to stirring.
Too little results in strong, overpowering cocktails. Too
much runs a risk of watering down the aromas. It is
simply a matter of practice.
As a general rule, when stirring drinks served over ice,

such as a negroni or Old Fashioned, err on the side of
under-stirring, because the ice will continue to melt in
the glass. Martinis, Manhattans and other drinks served
‘straight up’ (without ice) can benefit from a longer stir
until they reach an ambient temperature.
For all cocktails, shaken or stirred, keep your equipment

and glassware in the refrigerator (or freezer, along with
gin or vodka, in the case of a Martini). Handle the mixing
glass as little as possible, to keep it cool.
STRAIN
For a smooth finish, strain after shaking or stirring. Sit a
Hawthorne strainer atop the shaker tin or mixing glass.
Hold in place while you pour the cocktail into the serving
glass. Perfectionists may wish to double-strain: hold a
fine mesh tea strainer over the serving glass as you pour
through the Hawthorne, so the drink passes through
both.
To create syrups, shrubs, cordials, infusions and some

cocktails, you will need to strain through a paper coffee
filter. Always make sure to pre-soak the coffee filter in
water before using, to remove any aromas.
MUDDLE
The trick to muddling – pressing fruits and herbs
together – is to gently press and twist simultaneously.
Don’t press too hard: this can fragment the ingredients
and cause bitter flavours.
FLOAT
This technique allows a bartender to create layered
cocktails. Hold a bar spoon upside down over the top of
the cocktail. Rest the tip of the spoon on the inner edge
of the glass, so that it sits just above the top layer of the
cocktail. Slowly and carefully, pour the final ingredient
over the back of the spoon so that the liquid floats on
the top of the cocktail. This will create a distinct layer. As
a rule of thumb, the more sugar in an ingredient, the
better it will float.
CHURN
To churn is to stir ingredients at high speed, with
crushed ice. This quickly chills them.
Garnishes
Whether it’s a subtle spray of citrus oils from an Amalfi
lemon twist or a salty green olive in a bath of dry
vermouth and gin, a garnish adds a key final flourish. It
bonds the flavours and aromas while adding a pleasing
visual note. Not to be skipped.
COIN AND TWIST

Adding a vibrant pop of colour, citrus fruit zest also
contains inviting aromatic oils that can provide a
delicious fragrance and finish. A sharp paring knife is
needed.
For a coin, use the knife to remove a neat circle of zest,

avoiding the fruit. Hold the coin over the cocktail, zest
side facing the glass. Squeeze lightly to spritz oils over
the surface of the drink, then run the squeezed zest
along the rim of the glass. Place the coin into the drink,
peel side up.
For a twist, use the knife to remove a long, thin strip of

zest. Trim it with the knife, then use your fingers to curl
it into a twist and place it in the glass.
DISCARD
Sometimes, aromatic oils from the zest are desired but,
for aesthetic reasons, the peel itself is not. Pinch a coin
of citrus zest over the cocktail, zest side facing the glass,
and express the juices and oils over the cocktail. Before
throwing away the zest, rub it around the rim of the
glass for an extra dash of citrus flavour.
RIM
This simple technique adds a professional touch to any
drink. Begin by pouring the salt (or whatever ingredient
you would like, it could be freeze dried raspberry
powder, cacao powder or sugar) on to a plate. Rub a
lemon slice around the rim of the chilled serving glass.
Then, holding the serving glass by its side, gently roll the
outside rim of the glass in the salt. Lightly tap off the
excess. Neaten with a cocktail stick. (To half-rim a glass,
follow the same method but only rub the lemon round
half the rim before coating with salt.)
Products & ingredients
Techniques and equipment are important, but

ingredients are the real heroes of the cocktail hour.
Here is a list of the spirits you will find most useful when
establishing a home bar, along with some of the hotel’s
favoured brands.
The brands chosen in these recipes reflect what guests

at Claridge’s enjoy, but you are of course welcome to
use any that you wish. When substituting a different
brand, it may be necessary to adjust the measurements
to balance the recipe or simply add a dash of bitters or
sugar to taste.
■ vodka
Claridge’s favourites: Belvedere, Grey Goose, Ketel
One
■ gin
Claridge’s favourites: Tanqueray, Plymouth, Hepple,
Boatyard
■ tequila and mezcal
Claridge’s favourites: Ocho, Tapatio, Ilegal
■ rum
Claridge’s favourites: Bacardí Heritage, Havana Club
3 Year, El Dorado 15 Year
■ Scotch whisky
Claridge’s favourites: Johnnie Walker Black Label,
Chivas, Laphroaig 10 Year
■ Irish whiskey
Claridge’s favourites: Green Spot, Redbreast 12 Year
■ American whiskey
Claridge’s favourites: Michter’s Bourbon, Michter’s
Rye
■ Japanese whisky
Claridge’s favourites: Suntory Chita, Suntory Toki
■ Cognac
Claridge’s favourites: Hennessy VSOP, Merlet
Brothers Blend
■ liqueurs
Claridge’s favourites: Mr Black Coffee Liqueur, Merlet
Triple Sec, St-Germain elderflower liqueur
■ vermouth
Claridge’s favourites: Dolin Dry, Martini Rosso
■ bitters
Claridge’s favourites: Campari, Aperol, Angostura
bitters, orange bitters, Peychaud’s bitters
■ sodas
Claridge’s favourites: Fever-Tree sodas and tonics,
Three Cents Pink Grapefruit Soda, Fentimans Ginger
Ale, London Essence Company soda collection
■ syrup
Claridge’s favourites: Bristol Syrup Company’s
simple sugar syrup, orgeat syrup and coconut syrup.
Monin's range of syrups is also readily available, or
you can simply make your own (see here).
Sugar Syrup
MAKES 500ML (18FL OZ)
250g (9oz) caster sugar

250ml (9fl oz) water
Combine the sugar and measured water in a saucepan

over a low to medium heat and stir until the sugar has
dissolved (do not let the mixture boil).
Leave to cool before pouring into an airtight bottle. This

will keep in the refrigerator for up to 4 weeks.
A NOTE ON ICE
Please do not embark on cocktail-making without
plentiful ice to hand. It is both an essential ingredient
and a critical piece of equipment. Where possible – and
we understand that sometimes needs must – use the
correct ice for the cocktail. This ensures that the drink
reaches your guest in the perfect condition and that the
ice lasts as long as required.
Ice cubes are for shaken and stirred cocktails, and for
long drinks.
Ice blocks are for drinks that require little to no dilution,
such as a negroni. A drink served over an ice block will
hold its flavour longer than one served over cubes or
crushed ice.
Crushed ice is for strong-flavoured drinks containing

fruit and spices.
A NOTE ON MEASUREMENTS
Before you begin preparations for the cocktail hour, it is
essential that you consider your equipment. Are the
measures in metric? If so, you’re set. If not, beware! The
bartenders at Claridge’s always use metric (rather than
imperial) measurements for the greatest accuracy. All
the cocktails in this book were created and tested in
metric, so we kindly insist that you also use metric
measurements when reproducing our recipes.
If your preference is imperial measurements, these have

been provided. But please note that the resultant
cocktails may differ slightly from the originals therefore.
Alfonso
The Roaring City
MAKES 1 DRINK
25ml (1fl oz) Curry Leaf-infused Mancino Secco Vermouth

25ml (1fl oz) Pineapple Tepache
10ml (¼fl oz) sugar syrup
50ml (2fl oz) Laurent-Perrier La Cuvée NV Champagne
Curry leaf, to garnish
Build the ingredients in a chilled rocks glass over an ice

block, then stir. Garnish with a curry leaf.
✦ Credit: Miriam Schofield, MO Bar, Singapore

The Flapper
MAKES 1 DRINK
15ml (½fl oz) Briottet Crème de Cassis

15ml (½fl oz) Boiron strawberry purée
Laurent-Perrier La Cuvée NV Champagne, to top up
½ a strawberry, to garnish
In a cocktail shaker, stir the crème de cassis and

strawberry purée together, then fine-strain into a flute.
Top up with the Champagne and garnish with half a
strawberry on the rim of the glass.
✦ Created for the opening of Claridge’s Bar in 1998

The Flapper
Harmony Royale
MAKES 1 DRINK
20ml (¾fl oz) Rémy Martin VSOP Cognac

10ml (¼fl oz) Maraschino
15ml (½fl oz) sugar syrup
10ml (¼fl oz) lemon juice
1 strawberry
In a cocktail shaker, shake all the ingredients, except the

Champagne, with ice cubes, then fine-strain into a flute.
Top up with the Champagne.
Rouge 75
MAKES 1 DRINK
25ml (1fl oz) Plymouth Sloe Gin

Laurent-Perrier Rosé NV Champagne, to top up
Orange coin, to garnish

Top up with the Champagne. Express the orange coin
over the top, then discard.
Bellini
MAKES 1 DRINK
30ml (1fl oz) Boiron white peach purée

Build the white peach purée and Champagne in a

mixing glass and then pour slowly into a flute.
Summer Cup
MAKES 1 DRINK
4 blackberries
2 lemon slices
20ml (¾fl oz) Graham’s Late Bottled Vintage Port
10ml (¼fl oz) Merlet Crème de Mûre
5ml (1 tsp) sugar syrup
2 dashes of orange bitters
2 orange slices, to garnish
Cinnamon stick, to garnish
Muddle the blackberries and lemon slices in a cocktail

shaker, then add the remaining ingredients, except the
Champagne, and churn with crushed ice. Pour into a
chilled large rocks glass and top up with the
Champagne and more crushed ice. Garnish with the
orange slices and a cinnamon stick.
✦ Adapted by: Oliver Blackburn, Claridge’s Bar, London

Beauty of Season
MAKES 1 DRINK
25ml (1fl oz) Ki No Bi Gin

20ml (¾fl oz) Italicus Rosolio Di Bergamotto
20ml (¾fl oz) lemon juice
20ml (¾fl oz) Winter Syrup
1 egg white
Perrier-Jouët Grand Brut NV, to top up
In a cocktail shaker, dry shake all the ingredients, except

the Champagne, then add ice cubes and shake again.
Fine-strain into a chilled coupe. Top up with the
Champagne.
✦ Credit: Denis Broci, Claridge’s Bar, London

Beauty of Season
All Year Round
MAKES 1 DRINK
3 fresh pineapple chunks, plus a pineapple wedge, to garnish

30ml (1fl oz) Barsol Pisco
25ml (1fl oz) John D Taylor’s Velvet Falernum
Muddle the pineapple chunks in a cocktail shaker, then

add the remaining ingredients, except the Champagne,
and shake well with ice cubes. Fine-strain into a flute
and top up with the Champagne. Garnish with a wedge
of pineapple on the rim of the glass.
✦ Credit: Filippo Ricci, Claridge’s Bar, London

Negroni Sbagliato
MAKES 1 DRINK
25ml (1fl oz) Martini Rosso

25ml (1fl oz) Campari
Orange slice, to garnish
Build the Martini and Campari in a chilled rocks glass

over an ice block. Top up with the Champagne and stir
gently. Garnish with a slice of orange.
✦ Credit: Mirko Stocchetto, Bar Basso, Milan

Death in Venice
MAKES 1 DRINK
15ml (½fl oz) Campari

2 dashes of Bitter Truth Grapefruit Bitters
Build the ingredients in a flute and stir gently. Express

the orange coin over the top, then discard.
✦ Credit: Tony Conigliaro, 69 Colebrooke Row, London

French 75
MAKES 1 DRINK
25ml (1fl oz) Plymouth Gin

Lemon twist, to garnish

Top up with the Champagne and garnish with a lemon
twist.
✦ Credit: Harry MacElhone, ABC of Mixing Cocktails

(1923)
French 75
Pineapple Twinkle
MAKES 1 DRINK
15ml (½fl oz) Belvedere Vodka

15ml (½fl oz) St-Germain elderflower liqueur
15ml (½fl oz) Toasted Pineapple Syrup

✦ Credit: Elon Soddu, The Savoy, London

Champagne Cocktail
MAKES 1 DRINK
1 white sugar cube

2 dashes of Angostura bitters
25ml (1fl oz) Martell Cordon Bleu Cognac
Place the sugar cube in a flute and soak with the

Angostura bitters. Add the Cognac, then top up with the
Champagne and stir. Express the orange coin over the
top, then discard.
Russian Spring Punch
MAKES 1 DRINK
25ml (1fl oz) Ketel One Vodka

10ml (¼fl oz) Merlet Crème de Cassis
15ml (½fl oz) lemon juice
Lemon wedge, to garnish
Raspberry, to garnish

Champagne, with ice cubes, then fine-strain into a
chilled highball filled with ice cubes. Top up with the
Champagne and garnish with a lemon wedge and a
raspberry.
✦ Credit: Dick Bradsell, Zanzibar, London

Death in the Afternoon
MAKES 1 DRINK
15ml (½fl oz) Pernod Absinthe

Orange and lemon coins, to garnish
Build the absinthe and sugar syrup into a mixing glass

over ice cubes and stir gently. Strain into a flute and top
up with the Champagne. Express the orange and lemon
coins over the top, then discard.
✦ Credit: Ernest Hemingway, Paris

Cucumbagne
MAKES 1 DRINK
2 cucumber slices, plus a ribbon of cucumber, to garnish

20ml (¾fl oz) Hendrick’s Gin
10ml (¼fl oz) lime juice
Muddle the cucumber slices in a cocktail shaker, then

add the remaining ingredients, except the Champagne,
and shake well with ice cubes. Fine-strain into a flute.
Top up with the Champagne and garnish with a
cucumber ribbon.
✦ Credit: Jorge Oliveira, Claridge’s Bar, London

Cucumbagne
Hand in Hand
MAKES 1 DRINK
30ml (1fl oz) Olive-infused Martini Ambrato

15ml (½fl oz) OP Anderson Aquavit
10ml (¼fl oz) Olive Leaf Cordial
5ml (1 tsp) Æcorn Aperitif Dry
25ml (1fl oz) Fever-Tree Soda Water
25ml (1fl oz) Laurent-Perrier Rosé NV Champagne
Olive, to garnish
Build the ingredients, except the soda water and the

Champagne, in a chilled goblet, then add ice cubes and
give a little stir. Top up with the soda water and
Champagne and garnish with an olive.
✦ Credit: Kaitlin Wilkes, Blue Bar, The Berkeley,

London
Champagne Colada
MAKES 1 DRINK
10ml (¼fl oz) Bacardí Ron Superior Heritage Limited Edition

10ml (¼fl oz) Bacardí Carta Blanca Rum
5ml (1 tsp) Trois Rivières Blanc Rhum
40ml (1½fl oz) pineapple juice
35ml (1fl oz) Pineapple Cordial
3 scoops of coconut sorbet
Raw coconut chips, to garnish
Blend all the ingredients with 20ml (¾fl oz) of the

Champagne and half a scoop of crushed ice until silky
smooth. Pour the remaining Champagne into a colada
glass, add the blended cocktail and garnish with
coconut chips.
✦ Credit: Chris Moore, Coupette, London

Bucks Fizz
MAKES 1 DRINK
50ml (2fl oz) orange juice

5ml (1 tsp) Grand Marnier
Build the ingredients in a mixing glass and then pour

slowly into a flute.
Homage
MAKES 1 DRINK
1 dash of Pernod Absinthe

7.5ml (1½ tsp) RinQuinQuin à la Pêche
7.5ml (1½ tsp) Campari
160ml (5½fl oz) Billecart-Salmon Champagne Brut Rosé
Stir all the ingredients, except the Champagne, in a

mixing glass with ice cubes for 8 to 10 rotations. Strain
into a flute and top up with the Champagne.
✦ Credit: Nathan McCarley-O’Neill, The Painter’s

Room, London
J’adore
MAKES 1 DRINK
10ml (¼fl oz) Ketel One Vodka

15ml (½fl oz) Briottet Manzana Verde
15ml (½fl oz) Capreolus Perry Pear Eau de Vie
5ml (1 tsp) Bristol Syrup Company Raspberry
Raspberry, to garnish

Top up with the Champagne and garnish with a
raspberry.
✦ Credit: Daniel Baernreuther, Claridge’s Bar, London

J’adore
Great Maiden’s Blush
MAKES 1 DRINK
25ml (1fl oz) Tanqueray London Dry Gin

25ml (1fl oz) Belvoir Elderflower Cordial
25ml (1fl oz) lemon juice
2 dashes of Fee Brothers Rhubarb Bitters
Laurent-Perrier Rosé NV Champagne, to top up
Pink grapefruit slice, to garnish
Build the ingredients, except the Champagne, in a

chilled wine glass. Top up with ice cubes and the
Champagne, then stir. Garnish with a slice of pink
grapefruit.

La Dolce Vita
MAKES 1 DRINK
30ml (1fl oz) Italicus Rosolio Di Bergamotto

15ml (½fl oz) Mandarin Napoléon
10ml (¼fl oz) yuzu juice
35ml (1fl oz) Laurent-Perrier Rosé NV Champagne
Build all the ingredients, except the Champagne, in a

mixing glass with ice cubes and stir. Strain into a chilled
coupe and top up with the Champagne. Garnish with a
lemon twist.
✦ Credit: Luigi Gallo, Davies and Brook, London

Old Cuban
MAKES 1 DRINK
25ml (1fl oz) Havana Club 7 Year Old Rum

6 mint leaves

chilled coupe. Top up with the Champagne.
El Fumadero
MAKES 1 DRINK
Maldon smoked sea salt

20ml (¾fl oz) Tapatio Blanco Tequila
25ml (1fl oz) pink grapefruit juice
Rim a flute with Maldon smoked sea salt (see here). In a

cocktail shaker, shake all the ingredients, except the
Champagne, with ice cubes, then fine-strain into the
glass. Top up with the Champagne.
✦ Credit: Riccardo Semeria, The Fumoir, London

Twinkle
MAKES 1 DRINK
20ml (¾fl oz) Ketel One Vodka

15ml (½fl oz) Belvoir Elderflower Cordial
Lemon coin, to garnish
In a cocktail shaker, shake the vodka and cordial with ice

cubes, then fine-strain into a chilled coupe. Top up with
the Champagne and garnish with a lemon coin.
✦ Credit: Tony Conigliaro, The Lonsdale, London

Moonwalk
MAKES 1 DRINK
25ml (1fl oz) Grand Marnier

20ml (¾fl oz) grapefruit juice
2 dashes of rose water

Champagne, with ice cubes, then strain into a chilled
wine glass. Top up with the Champagne.
✦ Credit: Joe Gilmore, The Savoy, London

Champagne Cobbler
MAKES 1 DRINK

2 lemon wedges
2 orange wedges, plus 2 extra wedges, to garnish
2 fresh pineapple wedges, plus an extra wedge, to garnish
2 raspberries, to garnish
Mint sprig, to garnish
Muddle all the ingredients, except the Champagne, in a

cocktail shaker, then shake well with ice cubes. Fine-
strain into a short stemmed wine glass, add crushed ice
and top up with the Champagne. Garnish with 2 orange
wedges, a pineapple wedge, 2 raspberrries and a mint
sprig.
Champagne Cobbler
Knickerbocker Royale
MAKES 1 DRINK
25ml (1fl oz) Havana Club Especial Rum

10ml (¼fl oz) Combier Triple Sec
5ml (1 tsp) lime juice
2 raspberries

Le Roi Soleil
MAKES 1 DRINK
1 white sugar cube

2.5ml (½ tsp) Bristol Syrup Company Grenadine
10ml (¼fl oz) Mandarin Napoléon
Place the sugar cube in a small dish. Pour the grenadine

over so that the sugar cube is coated but not soaked. In
a cocktail shaker, stir the Campari and Mandarin
Napoléon together very briefly, with an ice block to chill
but not to dilute, then fine-strain into a flute. Add the
grenadine-soaked sugar cube and top up with the
Champagne.
✦ Credit: Brian Silva, Home House, London

National #2
MAKES 1 DRINK
35ml (1fl oz) Bacardí Ron Superior Heritage Limited Edition

10ml (¼fl oz) Briottet Crème d’Abricot
15ml (½fl oz) pineapple juice

✦ Credit: Charles H Baker Jr, The Gentleman’s

Companion (1939)
Madame y Patrón
MAKES 1 DRINK
35ml (1fl oz) Patrón Añejo Tequila

20ml (¾fl oz) Lustau Oloroso Sherry
20ml (¾fl oz) Agave Caramel
6 dashes of Xocolatl Mole Bitters

mixing glass with ice cubes, then fine-strain into a
chilled coupe. Top up with the Champagne.
✦ Credit: Andrea Melis, Blue Bar, The Berkeley, London

Alfonso
MAKES 1 DRINK
1 white sugar cube

20ml (¾fl oz) Dubonnet
Place the sugar cube in a flute and soak with the

Angostura bitters. Add the Dubonnet, top up with the
Champagne and stir.
Apricot Fizz
MAKES 1 DRINK
25ml (1fl oz) Grey Goose L’Orange Vodka

5ml (1tsp) Campari
25ml (1fl oz) Apricot Sorbet

mixing glass and stir. Fine-strain into a flute, and top up
with the Champagne.
Third Time Lucky
MAKES 1 DRINK
Freeze dried raspberry powder

25ml (1fl oz) Martini Riserva Speciale Rubino
25ml (1fl oz) Martini Riserva Speciale Bitter
10ml (¼fl oz) Bombay Sapphire Gin
25ml (1fl oz) Raspberry Shrub
Half-rim the outside of a chilled wine glass with freeze

dried raspberry powder (see here). Build the ingredients,
except the Champagne, in the glass, then add a splash
of Champagne.
✦ Credit: Gábor Onufer, Claridge’s Bar, London

Third Time Lucky
Mojito Royale
MAKES 1 DRINK
40ml (1½fl oz) Havana Club Selección de Maestros Rum

20ml (¾fl oz) Pomelo Sherbet
20ml (¾fl oz) lime juice
5 drops of Vango Bitters, plus a few extra drops, to garnish
Churn all the ingredients, except the Champagne, in a

highball with crushed ice. Add more crushed ice as
needed and top up with the Champagne. Garnish with
the vango bitters and a mint sprig.
✦ Adapted by: Kiril Stefanov, Claridge’s Bar, London

Lavandula Daiquiri
MAKES 1 DRINK
50ml (2fl oz) Bacardí Carta Blanca Rum

35ml (1fl oz) lime juice
20ml (¾fl oz) Monin Lavender Syrup
Lavender sprig, to garnish

chilled coupe. Top up with the Champagne and garnish
with a lavender sprig.
✦ Credit: Oliver Blackburn, Claridge’s Bar, London

Jimmy Roosevelt
MAKES 1 DRINK

5ml (1 tsp) Green Chartreuse

chilled coupe. Top up with the Champagne. Express the
orange coin over the top, then discard.
✦ Charles H Baker Jr, The Gentleman’s Companion

(1939)
Martini evolution
American wit Dorothy Parker put it best: ‘I like to have a
martini, two at the very most – after three I’m under the
table, after four, I’m under my host.’
Every year, more than 13,000 Martinis are made at

Claridge’s, with seemingly limitless variations tailored to
guests’ preferences: a favourite gin or particular vodka;
stirred or shaken; a little or large vermouth; olives, olive
brine or a clean lemon twist.
A BRIEF HISTORY OF THE MARTINI

The origins of America’s favourite cocktail are as murky
as olive brine. In the mid-1800s, the first Martini-style
cocktail that combined dark juniper-flavoured Dutch gin,
bitters and sweet vermouth became popular. According
to lore, it took inspiration from a story of a gold rush
miner arriving in the town of Martinez, being told no
Champagne was available and offered a special of the
barkeep’s own invention, which he promptly named after
the town. Though another theory ties the drink to Martini
& Rossi, Italian makers of vermouth who were exporting
many bottles to the US at the time.
Towards the end of the 19th century, developments in

distilling saw the rise first of an oft-sweetened ‘Old Tom’
gin, then of a variety closer to that drunk today: ‘London
dry’ – a neutral grain spirit distilled with juniper as the
predominant flavour. As drinkers embraced this
innovation – and drier vermouths from France and Italy
– the Martini’s proportions began to change. Rather
than a 1:1 split of gin and vermouth, the former began to
dominate. As time went on, Martinis became drier –
containing less vermouth – with famous preferred ratios
including that of Ernest Hemingway, who drank his
Martinis 15:1 gin to vermouth.
The vodka Martini appeared in the 1950s, drying the

cocktail further (or, in many cases, removing the
vermouth altogether), shortly before Ian Fleming had
James Bond drink a Vesper. The 1980s and 1990s saw
the birth of the ‘fruit Martini’ (vodka, fruit liqueur and
fruit juices), the Passionfruit Martini and the Pineapple
Martini. In later years, the vodka espresso, or Espresso
Martini, enjoyed a revival. In the past 20 years, tastes
have changed again. A resurgence in classic cocktails,
heightened interest in culinary trends and a rise in
independent producers creating new spirits and
vermouths have begun to steer preferences towards the
classic Martini served at Claridge’s today.
A MARTINI AT CLARIDGE’S
Claridge’s guests often have preferred proportions for
gin Martinis, such as 4:1 gin to vermouth, or 7:1. Vodka
Martinis are typically 4:1, while Dirty Martinis replace the
vermouth with olive brine. Many American guests skip
the vermouth altogether.
When you drink a Martini at Claridge’s, the gin, vodka

and glass come straight from the freezer at -19°C (-2°F).
At this temperature, the drink is exceptionally cold,
creating a particular texture and viscosity. As it warms, it
opens up, showcasing its aromas and botanicals.
A bespoke glass, similar to a coupette and designed by
John Jenkins of Petersfield, Hampshire, is used at
Claridge’s. The crystal is so thin that, on first taste, the
textures of glass and liquid almost unite. Using an
atomizer, the bartender coats the glass evenly with three
sprays of Noilly Prat vermouth, allowing the aromatics to
bloom in the glass. They then slowly pour in 125ml (4fl
oz) of the chosen gin or vodka, add the garnish – lemon
twist, olives on a cocktail stick or, in the case of a
Gibson, cocktail onions – and serve immediately.
Claridge’s Bar Martini
Martini
MAKES 1 DRINK
60ml (2fl oz) Claridge’s London Dry Gin or Ketel One Vodka (or your
preferred gin or vodka)
12.5ml (2½ tsp) Dolin Dry Vermouth
1 dash of orange bitters (if using gin and the lemon twist garnish)
Lemon twist or olive, to garnish
Stir all the ingredients in a mixing glass, then strain into

a chilled coupe. Garnish with a lemon twist or an olive.
Dirty Martini
MAKES 1 DRINK
60ml (2fl oz) Ketel One Vodka (or your preferred vodka)
12.5ml (2½ tsp) olive brine
Olive, to garnish
Stir the vodka and olive brine in a mixing glass, then

strain into a chilled coupe. Garnish with an olive.
Silver Bullet Martini
MAKES 1 DRINK

10ml (¼fl oz) Wolfschmidt Kummel
Stir the gin and kümmel in a mixing glass. Strain into a

chilled coupe.
Claridge’s Bar Martini
MAKES 1 DRINK
3 sprays of Noilly Prat Original Dry Vermouth

125ml (4fl oz) Claridge’s London Dry Gin or Konik’s Tail Vodka (or your
preferred gin or vodka), frozen
Lemon twist or olive, to garnish
This is a much drier version of the classic Martini and

one that guests at Claridge’s enjoy the most. The coupe
and the gin or vodka should be kept in the freezer at –
19°C (–2°F) and the garnish prepared first to ensure the
drink is served as cold as possible.
When you’re ready to serve, collect the glass from the

freezer and spray with the vermouth. Pour in the gin or
vodka, garnish with a lemon twist or an olive, and drink
immediately.
The Painter’s Room Sidecar
MAKES 1 DRINK

2 drops of Saline Solution
2.5ml (½ tsp) Lustau Pedro Ximénez Sherry
35ml (1fl oz) Graham’s Fine White Port
40ml (1½fl oz) Almond-infused Merlet Brothers Blend Cognac
Frozen grape, to garnish
Stir all the ingredients in a mixing glass with ice cubes,

then fine-strain into a chilled Nick and Nora glass.
Garnish with a frozen grape on a cocktail stick.

Room, London
Honey & Chamomile
MAKES 1 DRINK

4 dashes of Regans’ Orange Bitters
5ml (1 tsp) Green Spot Single Pot Still Irish Whiskey
10ml (¼fl oz) Chamomile-infused Blossom Honey
50ml (2fl oz) Milk-infused Rye Batch
Stir all the ingredients in a mixing glass with ice cubes

for 8 to 10 rotations. Strain into a rocks glass over an ice
block.

Room, London
Oddjob
MAKES 1 DRINK
90ml (3fl oz) Saffron-infused Konik’s Tail Vodka, frozen

10ml (¼fl oz) Sacred English Amber Vermouth, frozen
5ml (1 tsp) Galliano l’Autentico, frozen
Orange twist, to garnish
As with the Claridge’s Bar Martini, the liquid ingredients

and the coupe should be kept in the freezer
beforehand. Pour all the frozen ingredients into the
frozen coupe, then garnish with an orange twist.
✦ Credit: Alessandro Palazzi, Dukes Bar, London

Bijou
MAKES 1 DRINK

15ml (½fl oz) Green Chartreuse
20ml (¾fl oz) Martini Rosso
Fabbri Amarena cherry, to garnish

a chilled coupe. Express the lemon coin over the top,
then discard. Garnish with the cherry.
✦ Credit: Harry Johnson’s Bartender’s Manual (1882)

Greenpoint
MAKES 1 DRINK
50ml (2fl oz) Michter’s US*1 Kentucky Straight Rye Whiskey

12.5ml (2½ tsp) Yellow Chartreuse
12.5ml (2½ tsp) Martini Rosso
1 dash of orange bitters

a chilled coupe. Garnish with a lemon twist.
✦ Credit: Michael Mcllroy, Milk & Honey, New York

Bentley
MAKES 1 DRINK
50ml (2fl oz) Adrien Camut 6 Year Old Calvados


✦ Credit: Harry Craddock, The Savoy, London

Martinez
MAKES 1 DRINK
40ml (1½fl oz) Boatyard Old Tom Gin

7.5ml (1½ tsp) Cointreau
7.5ml (1½ tsp) Maraschino
1 dash of Angostura bitters

then strain into a chilled coupe. Express the lemon coin
over the top, then discard. Garnish with the cherry.
Delmonico
MAKES 1 DRINK
50ml (2fl oz) Rémy Martin VSOP Cognac

20ml (¾fl oz) Martini Rosso

then strain into a chilled coupe. Garnish with the cherry.
✦ Credit: Delmonico’s Restaurant, New York

Trinity
MAKES 1 DRINK

25ml (1fl oz) Carpano Antica Formula Vermouth
20ml (¾fl oz) Dolin Dry Vermouth

Brooks Street
MAKES 1 DRINK
2 orange coins
40ml (1½fl oz) Jensen’s Old Tom Gin
Express the orange coins over the top of a mixing glass,

then discard. Add the remaining ingredients and a
handful of ice cubes and stir. Strain into a chilled coupe
and garnish with a lemon twist.
✦ Credit: Davide Cade, Claridge’s Bar, London

Brooks Street
William Wallace
MAKES 1 DRINK
50ml (2fl oz) Chivas Regal 12 Year Old Blended Scotch Whisky
10ml (¼fl oz) Asterley Bros Estate Sweet Vermouth
10ml (¼fl oz) Lustau Pedro Ximénez Sherry

a chilled coupe. Garnish with an orange coin.
✦ Credit: Joe Schofield, Schofield’s Bar, Manchester

Padrino
MAKES 1 DRINK
40ml (1½fl oz) Michter’s US*1 Kentucky Straight Rye Whiskey

15ml (½fl oz) Disaronno Amaretto
10ml (¼fl oz) Lustau Oloroso Sherry
10ml (¼fl oz) Lustau Fino Sherry
5ml (1 tsp) Merlet Lune d’Abricot
2 dashes of Peychaud’s bitters

a chilled rocks glass over an ice block. Garnish with a
lemon twist.
✦ Credit: Daniel Schofield, Schofield’s Bar, Manchester

Rob Roy
MAKES 1 DRINK
50ml (2fl oz) Johnnie Walker Black Label Whisky


then strain into a chilled rocks glass. Garnish with the
cherry.
✦ Credit: Waldorf-Astoria, New York

Godfather
MAKES 1 DRINK
60ml (2fl oz) The Lakes The One Fine Blended Whisky
20ml (¾fl oz) Disaronno Amaretto
Stir the whisky and Amaretto in a mixing glass, then

strain into a chilled rocks glass over an ice block.
Garnish with an orange twist.
American Trilogy
MAKES 1 DRINK


a chilled rocks glass over an ice block. Garnish with an
orange twist.
✦ Credit: Michael Mcllroy & Richard Boccato, Little

Branch, New York
Clave
MAKES 1 DRINK
2 dashes of Tarragon Bitters

2.5ml (½ tsp) Ælred Melonade
2.5ml (½ tsp) Briottet Tres Vieux Marc de Bourgogne
10ml (¼fl oz) Gonzalez Byass Del Duque Amontillado 30 Year Old
Sherry
10ml (¼fl oz) Château De Beaulon Pineau Des Charentes Blanc 10 Year
Old
40ml (1½fl oz) Belvedere Vodka

block.

Room, London
El Presidente
MAKES 1 DRINK

20ml (¾fl oz) Dolin Vermouth Blanc
7.5ml (1½ tsp) Combier Triple Sec
5ml (1 tsp) Bristol Syrup Company Grenadine
2.5ml (½ tsp) sugar syrup

a chilled coupe. Garnish with an orange twist.
✦ Credit: John B Escalante, Manual del Cantinero

(1915)
Toronto
MAKES 1 DRINK
50ml (2fl oz) Knob Creek Rye Whiskey

10ml (¼fl oz) Fernet-Branca

orange twist.
Harvard
MAKES 1 DRINK
50ml (2fl oz) Merlet Brothers Blend Cognac

1 dash of sugar syrup

✦ Credit: George J Kappeler, Modern American Drinks

(1906)
The Painter’s Room Martini
MAKES 1 DRINK
3 dashes of Japanese Ceremonial Matcha Bitters

2.5ml (½ tsp) Dolin Vermouth Blanc
2.5ml (½ tsp) Noilly Prat Original Dry Vermouth
Olive, to garnish

then strain into a chilled coupe. Garnish with a lemon
twist and olive.

Room, London
Remember the Maine
MAKES 1 DRINK
45ml (1½fl oz) Knob Creek Rye Whiskey

15ml (½fl oz) Carpano Antica Formula Vermouth
10ml (¼fl oz) Heering Cherry Liqueur

a chilled coupe. Express the orange coin over the top,
then discard.
✦ Adapted from: Charles H Baker Jr, The Gentleman’s

Companion (1939)
Ode to the negroni
A well-made negroni represents true harmony: three
notes – gin, Campari, vermouth – in perfect proportion.
Author Kingsley Amis singled it out for one simple
reason: ‘It has the power, rare with drinks and indeed
everything else, of cheering you up.’
With its conspicuous red clarity and bitter taste, the

negroni is one of the world’s most popular cocktails. A
Claridge’s negroni is served in a golden ratio. First, 25ml
(1fl oz) gin – the base spirit, for body, juniper and citrus.
Then 25ml (1fl oz) vermouth – more body, plus a little
sweetness and bitterness. Finally, 25ml (1fl oz) Campari
– bitterness, a little sweetness and entirely right to finish
the drink.
A Claridge’s negroni is built straight into the serving

glass over an ice block, rather than using a mixing glass,
as the latter method risks over-diluting the drink. It also
allows the flavours to develop in the glass: a negroni,
after all, is a contemplative drink, made for slow sipping.
As you drink, you will find your negroni matures and
gains in complexity, though sadly your conversation may
not follow a similar pattern. As Anthony Bourdain noted
after a negroni-fuelled party, ‘those things hit you like a
freight train after four or five.’
The negroni’s simplicity makes it versatile. Different gins

and vermouths alter the taste. Gin may be exchanged
for whisky, to make a Boulevardier, or tequila. Or you
might infuse your Campari to change its dynamics.
Throughout this book are twists on the formula, from
The Painter’s Room Negroni to the White Negroni and
the Coffee Boulevardier.
In 2019, Claridge’s celebrated the centennial of the

negroni (reportedly created in 1919 at Florence’s Caffè
Casoni by Fosco Scarselli). At Claridge’s Bar, five
versions were served: the Third Time Lucky, a spin on a
Negroni Sbagliato, the Crown Jewel (made with all-
British ingredients and Beefeater Crown Jewel gin), a
whisky negroni with peanut-infused Campari, and the
Fragola, with gin, rum and strawberry sherbet, served
straight up (see here). At nineteen minutes past seven
each evening, the whole bar was offered a miniature
Fumoir Negroni. Scarselli, one imagines, would have
approved.
Traditional negronis will always be available at Claridge’s.

However, next time you visit, try a Fumoir Negroni, with
chamomile-infused gin and coffee-infused vermouth.
Coffee adds a deliciously rich depth, while chamomile-
infused gin is a nod to the Fumoir’s proximity to the
Foyer. Those having afternoon tea next door will often
order a cocktail to finish, and a Fumoir Negroni can
complement a 4pm cucumber sandwich as finely as it
does a late-night tête-à-tête in a far corner of the bar.
White Negroni
Old Pal
The Painter’s Room Negroni
Fumoir Negroni
Boulevardier
Negroni
MAKES 1 DRINK


block, then stir to dilute. Garnish with a slice of orange.
Rhubarb Negroni
(Davies and Brook)
MAKES 1 DRINK
2 dashes of Saline Solution

3 dashes of Muyu Jasmine Verte
20ml (¾fl oz) Carpano Antica Formula Vermouth
20ml (¾fl oz) Amaro Ramazzotti
30ml (1fl oz) D&B Rhubarb Cordial
25ml (1fl oz) Casamigos Blanco Tequila
Rhubarb coin, to garnish

block, then stir for 8 to 10 rotations. Garnish with a
rhubarb coin.
✦ Credit: Matteo Carretta

Rhubarb Negroni
White Negroni
MAKES 1 DRINK

25ml (1fl oz) Lillet Blanc
25ml (1fl oz) Suze
Grapefruit twist, to garnish

grapefruit twist.
Coconut Negroni
MAKES 1 DRINK
20ml (¾fl oz) Fig Leaf-infused Mancino Vermouth Rosso Amaranto

30ml (1fl oz) Coconut-infused Campari

orange twist.
✦ Credit: Darren Leaney, Capitano, Melbourne

Mezcal Negroni
MAKES 1 DRINK
25ml (1fl oz) Koch Espadín Mezcal

Orange slice, to serve

slice of orange.
Fumoir Negroni
MAKES 1 DRINK
25ml (1fl oz) Chamomile-infused Hepple Gin

25ml (1fl oz) Coffee-infused Carpano Antica Formula Vermouth
7.5ml (1½ tsp) Punt e Mes Vermouth

orange twist.
✦ Credit: Oliver Blackburn, The Fumoir, London

Mandarin Negroni
MAKES 1 DRINK
30ml (1fl oz) Beefeater London Dry Gin

25ml (1fl oz) Mandarin & Cranberry-infused Campari
Mandarin segment, to garnish

mandarin segment.
✦ Credit: Nathan McCarley-O’Neill, Davies and Brook,

London
Mandarin Negroni
Psycho Killer
MAKES 1 DRINK
60ml (2fl oz) Redbreast 12 Year Old Whiskey

20ml (¾fl oz) Campari
15ml (½fl oz) Giffard Crème de Cacao (white)
15ml (½fl oz) Giffard Banane du Brésil
2 dashes of Pernod Absinthe

then discard.
✦ Credit: Jillian Vose, The Dead Rabbit, New York

The Painter's Room Negroni
MAKES 1 DRINK

15ml (½fl oz) Punt e Mes Vermouth
15ml (½fl oz) Mancino Vermouth Rosso Amaranto
15ml (½fl oz) The Lakes Gin
Build the ingredients in a large rocks glass over an ice

block. Stir for 15 rotations until the glass and the liquid
are chilled. Garnish with an orange slice.
Sazerac
MAKES 1 DRINK

6 sprays of Pernod Absinthe
Stir all the ingredients, except the absinthe, in a mixing

glass. Spritz the inside of the glass with 6 light sprays of
absinthe, using an atomizer, then strain into a chilled
large rocks glass. Express the orange and lemon coins
Right Hand
MAKES 1 DRINK
40ml (1½fl oz) El Dorado 15 Year Old Rum

5 dashes of Bob’s Chocolate Bitters

orange twist.
✦ Credit: Michael Mcllroy, Milk & Honey, New York

Black Manhattan
MAKES 1 DRINK
50ml (2fl oz) Maker’s Mark Bourbon Whisky

25ml (1fl oz) Amaro Averna

Money Honey
MAKES 1 DRINK
40ml (1½fl oz) Banana-infused Macallan Whisky

25ml (1fl oz) Banana Wine
20ml (¾fl oz) Tonka Bean-infused Noilly Prat Ambré Vermouth
Stir all the ingredients in a mixing glass. Strain into a

chilled rocks glass over an ice block.
✦ Credit: Yann Bouvignies, Scarfes Bar, London

Manhattan
MAKES 1 DRINK


then strain into a chilled coupe. Express the orange coin
over the top, then discard. Garnish with the cherry on a
cocktail stick.
Manhattan
Rum & Cherry
MAKES 1 DRINK
40ml (1½fl oz) Cherry-infused Diplomático Planas Rum

10ml (¼fl oz) Sonoma County 2nd Chance Wheat Whiskey
10ml (¼fl oz) Bay Leaf-infused Belvedere Vodka
10ml (¼fl oz) Lapsang Souchong Syrup

chilled coupe.
✦ Credit: Alessandro Villa, Fera at Claridge’s, London

Hanky Panky
MAKES 1 DRINK

5ml (1 tsp) Fernet-Branca

✦ Credit: Ada Coleman, The Savoy, London

Old Pal
MAKES 1 DRINK

25ml (1fl oz) Dolin Dry Vermouth

✦ Credit: Harry MacElhone, Harry’s Bar, Paris

Bobby Burns
MAKES 1 DRINK
7.5ml (1½ tsp) Bénédictine


Duke of Gordon
MAKES 1 DRINK
25ml (1fl oz) Glenlivet 18 Year Old Single Malt Scotch Whisky
25ml (1fl oz) Powers John’s Lane 12 Year Old Irish Whiskey
5ml (1 tsp) Laphroaig 10 Year Old Whisky
5ml (1 tsp) Maraschino

then strain into a chilled rocks glass over an ice block.
Garnish with an orange coin.
✦ Credit: Nathan McCarley-O’Neill, Claridge’s Bar,

London
Earth Laddie
MAKES 1 DRINK
35ml (1fl oz) Bruichladdich The Classic Laddie Whisky

15ml (½fl oz) Tío Pepe Dos Palmas Fino Sherry
25ml (1fl oz) Fermented Apple
25ml (1fl oz) Parsnip & Thyme Cordial
Build the ingredients in a chilled highball over an ice

block and stir gently.
✦ Credit: Martin Siska, Scarfes Bar, London

Piña Clara
MAKES 1 DRINK
Lime coin, plus an extra coin, to garnish

35ml (1fl oz) Coconut Butter-washed Bacardí Heritage
35ml (1fl oz) Clarified Pineapple Juice
5ml (1 tsp) coconut syrup
Express the lime coin over the top of a mixing glass,

then discard. Add the remaining ingredients, and stir
with ice cubes. Strain into a chilled vintage coupe.
Garnish with another lime coin.
✦ Credit: Gábor Onufer, The Fumoir, London

The Painter’s Room Old Fashioned
MAKES 1 DRINK

10ml (¼fl oz) maple syrup
5ml (1 tsp) Capreolus Quince Eau de Vie
20ml (¾fl oz) The Lakes The One Fine Blended Whisky
30ml (1fl oz) Cultured Butter-infused Whisky

block.

Room, London
Popcorn Old Fashioned
MAKES 1 DRINK
50ml (2fl oz) Popcorn-infused Suntory Chita Whisky


✦ Credit: James Hawkins, Sexy Fish, London

Rum Old Fashioned
MAKES 1 DRINK
50ml (2fl oz) El Dorado 15 Year Old Rum


orange twist.
Old Fashioned
MAKES 1 DRINK


Oaxacan Old Fashioned
MAKES 1 DRINK
45ml (1½fl oz) Tapatio Blanco Tequila

15ml (½fl oz) Del Maguey Chichicapa Mezcal
10ml (¼fl oz) agave syrup

orange twist.
✦ Credit: Phil Ward, Death & Co, New York

Maple Old Fashioned
MAKES 1 DRINK

20ml (¾fl oz) Lustau Amontillado Sherry
15ml (½fl oz) Suntory Toki Whisky
7ml (1½ tsp) Bénédictine
15ml (½fl oz) St Lawrence Gold Pure Maple Syrup
5ml (1 tsp) verjus

✦ Credit: Pietro Collina, Davies and Brook, London

Green Fig Old Fashioned
MAKES 1 DRINK
60ml (2fl oz) Green Fig-infused Michter’s Bourbon

15ml (½fl oz) Lustau Oloroso Sherry
15ml (½fl oz) Rooibos Syrup
7.5ml (1½ tsp) Lustau Pedro Ximénez Sherry
Green fig slice, to garnish

chilled rocks glass over an ice block. Garnish with a slice
of geen fig.

London
Broadway
MAKES 1 DRINK

10ml (¼fl oz) Bonal Gentiane-Quina
2.5ml (½ tsp) St Lawrence Gold Pure Maple Syrup
Stir the ingredients in a mixing glass with ice cubes.

Strain into a chilled rocks glass over an ice block and
garnish with the cherry.

London
American Trilogy
Broadway
Green Fig Old Fashioned
Duke of Gordon
Raspberries & Tea
MAKES 1 DRINK
5 raspberries, plus 4 extra raspberries, cut in half, to garnish

40ml (1½fl oz) Berkshire Botanical Dry Gin
20ml (¾fl oz) Svöl Danish-Style Aquavit
25ml (1fl oz) Cinzano Bianco Vermouth
5ml (1 tsp) Capreolus Raspberry Eau de Vie
35ml (1fl oz) lemon verbena tea
7.5ml (1½ tsp) orange blossom honey
5ml (1 tsp) Womersley Raspberry Vinegar
2 dashes of Malic Acid Solution
Lemon verbena leaves, to garnish
Gently break the raspberries apart, without bursting the

seeds, and combine with the remaining ingredients in a
sous-vide vacuum bag or airtight container. Place in the
refrigerator for 2 hours.
Fine-strain into a mixing glass. Stir with ice cubes, then

serve in a teacup with lemon verbena leaves at the
bottom and garnished with 4 halved raspberries.
✦ Inspired by: A Taste of Noma pop-up at Claridge’s

Credit: Denis Broci, Claridge’s Bar, London
Pink Gin
MAKES 1 DRINK
50ml (2fl oz) Plymouth Gin, frozen

Build the gin and Angostura bitters in a chilled rocks

glass over an ice block, then stir for 40 seconds.
Express the lemon coin over the top, then discard.
Coconut
(Davies and Brook)
MAKES 1 DRINK
Freeze dried raspberry powder

65ml (2¼fl oz) Coconut Batch
Rim the outside of a chilled coupe with freeze dried

raspberry powder (see here), so that the glass and stem
are fully coated. Stir the coconut batch in a mixing glass
with ice cubes, then strain into the coupe.
✦ Credit: Nathan McCarley-O’Neill

Coconut
Tipperary
MAKES 1 DRINK

10ml (¼fl oz) Green Chartreuse

a chilled coupe. Garnish with a lemon coin.
✦ Credit: Hugo R Ensslin, Recipes for Mixed Drinks

(1916 & 1917)
Corpse Reviver No 1
MAKES 1 DRINK


chilled coupe.

The Royal Stag
MAKES 1 DRINK
40ml (1½fl oz) The Dalmore 15

20ml (¾fl oz) Sweet Vermouth Blend
2 dashes of Bénédictine
1 dash of Roasted Almond Tincture
Square of 75% dark chocolate, to garnish

square of chocolate.

The Royal Stag
Vesper
MAKES 1 DRINK

20ml (¾fl oz) Ketel One Vodka
10ml (¼fl oz) Lillet Blanc
In a cocktail shaker, shake all the ingredients with ice

cubes, then strain into a chilled coupe. Garnish with a
lemon twist.
✦ Credit: Ian Fleming

Vieux Carre
MAKES 1 DRINK

20ml (¾fl oz) Michter’s US*1 Kentucky Straight Rye Whiskey
1 dash of Peychaud’s bitters

lemon twist.
✦ Credit: Walter Bergeron, Carousel Bar, New Orleans

Angel Face
MAKES 1 DRINK

20ml (¾fl oz) Adrien Camut 6 Year Old Calvados
20ml (¾fl oz) Briottet Crème d’Abricot


Dynasty
MAKES 1 DRINK

5ml (1 tsp) Merlet Crème de Cassis
5ml (1 tsp) Saffron-infused Cocchi Americano
1 dash of Bob’s Lavender Bitters

chilled coupe.

Room, London
Three Kingdoms
MAKES 1 DRINK

20ml (¾fl oz) Bacardí 8 Year Old Rum
45ml (1½fl oz) Cocchi Rosa
5ml (1 tsp) Apricot Reduction

a chilled Nick and Nora glass. Express the orange coin

Montgomery
MAKES 1 DRINK
75ml (2½fl oz) Plymouth Gin

5ml (1 tsp) Noilly Pratt Original Dry Vermouth

✦ Enjoyed by: Ernest Hemingway

Named after: Field Marshal Bernard Law Montgomery
Gibson
MAKES 1 DRINK

10ml (¼fl oz) Dolin Dry Vermouth
3 cocktail onions, to garnish
Stir the gin and vermouth in a mixing glass, then strain

into a chilled coupe. Garnish with the cocktail onions.
Behind the Painted Screen
MAKES 1 DRINK
30ml (1fl oz) Boatyard Double Gin

30ml (1fl oz) Dubonnet
5ml (1 tsp) kümmel

✦ Credit: Declan McGurk, The Boatyard Distillery,

Enniskillen, Northern Ireland
Valley of the Deer
MAKES 1 DRINK
35ml (1fl oz) Glenfiddich Grand Cru 23 Year Old Whisky

15ml (½fl oz) Capreolus Perry Pear Eau de Vie
7.5ml (1½ tsp) St Lawrence Gold Pure Maple Syrup
5ml (1 tsp) Disaronno Amaretto

orange twist.

London
Journalist
MAKES 1 DRINK

12.5ml (2½ tsp) Martini Bianco
2.5ml (½ tsp) Pierre Ferrand Dry Curaçao
2.5ml (½ tsp) lemon juice


Left Hand
MAKES 1 DRINK
40ml (1½fl oz) Maker’s Mark Bourbon Whisky


orange twist.
✦ Credit: Sam Ross, Attaboy, New York

Gimlet
MAKES 1 DRINK

25ml (1fl oz) Rose’s Lime Juice Cordial
Stir the gin and cordial in a mixing glass. Strain into a

chilled coupe.
Creole Cocktail
MAKES 1 DRINK

12.5ml (2½ tsp) Carpano Antica Formula Vermouth
7.5ml (1½ tsp) Amer Picon

Weasel
MAKES 1 DRINK
40ml (1½fl oz) Hepple Gin

10ml (¼fl oz) Dolin Dry Vermouth
10ml (¼fl oz) Bay Leaf Syrup
1 drop of Citric Acid Solution
Grapefruit coin, to garnish

then strain into a chilled coupe. Garnish with a grapefruit
coin.

London
Bohemian Rhapsody
MAKES 1 DRINK

25ml (1fl oz) Martell Cordon Bleu Cognac
25ml (1fl oz) Lustau Pedro Ximénez Sherry
1 dash of Citric Acid Solution

a chilled Nick and Nora glass. Garnish with the cherry.
✦ Credit: Paolo Perrini, The Fumoir, London

Widow’s Kiss
MAKES 1 DRINK

10ml (¼fl oz) Yellow Chartreuse
10ml (¼fl oz) Bénédictine

then strain into a chilled coupe. Garnish with the cherry
on a cocktail stick.
✦ Credit: George J Kappeler, Holland House, New York

D&B Manhattan
(Davies and Brook)
MAKES 1 DRINK
1 dash Angostura bitters

1 dash Angostura Orange Bitters
2.5ml (½ tsp) Bristol Syrup Company Simple 1:1
20ml (¾fl oz) Cocchi Storico Vermouth Di Torino
25ml (1fl oz) Hennessy VSOP Privilège Cognac
25ml (1fl oz) Michter’s US*1 Kentucky Straight Bourbon Whiskey
Almonds, sliced, to garnish
Dried apricots, to garnish

then fine-strain into a chilled Nick & Nora glass. Garnish
with sliced almonds, dried apricots and the cherry.

D&B Manhattan
Fragola
MAKES 1 DRINK

20ml (¾fl oz) Havana Club Selección de Maestros Rum
20ml (¾fl oz) Cocchi Rosa
5ml (1 tsp) Strawberry Sherbet
3 dashes of Campari
Thin strawberry slice, to garnish

then strain into a chilled coupe. Express the grapefruit
coin over the top, then discard. Garnish with a thin slice
of strawberry.
✦ Adapted by: Denis Broci, Claridge’s Bar, London

Japanese Cocktail
MAKES 1 DRINK

10ml (¼fl oz) Bristol Syrup Company Orgeat

✦ Credit: Jerry Thomas’ Bartenders Guide (1862)

Boulevardier
MAKES 1 DRINK


✦ Credit: Harry MacElhone, Barflies and Cocktails

(1927)
Bitter Orange
MAKES 1 DRINK

15ml (½fl oz) Grand Marnier
15ml (½fl oz) Punt e Mes Vermouth
15ml (½fl oz) Muyu Vetiver Gris

orange coin.

Coffee Boulevardier
MAKES 1 DRINK

15ml (½fl oz) Coffee-infused Carpano Antica Formula Vermouth
15ml (½fl oz) Lustau Oloroso Sherry
3 roasted coffee beans, to garnish

a chilled vintage coupe. Garnish with the coffee beans.

Tuxedo
MAKES 1 DRINK

20ml (¾fl oz) Dolin Dry Vermouth

✦ Adapted by: Harry Craddock, The Savoy, London

Golden Tuxedo
MAKES 1 DRINK
70ml (2½fl oz) Porter’s Orchard Gin

10ml (¼fl oz) Cocchi Americano
5ml (1 tsp) Somerset Cider Brandy
2.5ml (½ tsp) Reisetbauer Karotte Eau de Vie

✦ Credit: Alex Lawrence, Mr Lyan, London

Battle of New Orleans
MAKES 1 DRINK

Stir all the ingredients in a mixing glass, then fine-strain

into a chilled rocks glass. Express the orange coin over
the top, then discard.
Bourbon & Pear
MAKES 1 DRINK

40ml (1½fl oz) Pear Cordial
Stir all the whiskey and cordial in a mixing glass with ice
cubes. Strain into a chilled coupe.
✦ Credit: Anna Sebastian, Artesian Bar, The Langham,

London
Bushwick
MAKES 1 DRINK

10ml (¼fl oz) Amer Picon

a chilled coupe. Garnish with the cherry.
✦ Credit: Phil Ward, Death & Co, New York

Drawing Board
MAKES 1 DRINK
10ml (¼fl oz) Laphroaig 10 Year Old Whisky

2 lemon coins
60ml (2fl oz) Glenfiddich IPA Experiment Whisky
15ml (½fl oz) Bénédictine
15ml (½fl oz) Drambuie
2 dashes of Jerry Thomas’ Own Decanter Bitters
Rinse a chilled rocks glass with the Laphroaig, then

discard. Express the lemon coins over the top of a
mixing glass, then discard. Stir in the remaining
ingredients with ice cubes, then strain into the rocks
glass over an ice block.

Earl of Spey
MAKES 1 DRINK
30ml (1fl oz) Glenfiddich 18 Year Old Whisky

5ml (1 tsp) Mr Black Cold Brew Coffee Liqueur
5ml (1 tsp) Fernet-Branca Menta
5ml (1 tsp) St Lawrence Gold Pure Maple Syrup


London
The Coley
MAKES 1 DRINK
15ml (½fl oz) Smith & Cross Jamaica Rum

15ml (½fl oz) Carpano Antica Formula Vermouth
7.5ml (1½ tsp) Havana Club 3 Year Old Rum
7.5ml (1½ tsp) Amaro Averna

✦ Credit: Iván Villegas, Davies and Brook, London

Corn & Oil
MAKES 1 DRINK
45ml (1½fl oz) Havana Club 7 Year Old Rum

15ml (½fl oz) John D Taylor’s Velvet Falernum
15ml (½fl oz) Gosling’s Black Seal Rum
Lime coin, to garnish
Stir each ingredient, except the rum, in a mixing glass

with ice cubes for 3 or 4 rotations to combine well and
chill before adding the next. Strain into a chilled rocks
glass over an ice block, then float the rum on top.
Garnish with a lime coin.
Corn & Oil
Saint Remy
MAKES 1 DRINK
5ml (1 tsp) Cocchi Americano

5ml (1 tsp) Capreolus Quince Eau De Vie
5ml (1 tsp) Roger Groult 3 Year Old Calvados
15ml (½fl oz) Almond Blossom Cordial
35ml (1fl oz) Belvedere Vodka
Stir all the ingredients in a mixing glass with ice cubes.

Fine-strain into a chilled Nick and Nora glass.

Room, London
Little Italy
MAKES 1 DRINK

15ml (½fl oz) Cynar Amaro

orange twist.
✦ Credit: Audrey Saunders, Pegu Club, New York

Red Hook
MAKES 1 DRINK

12.5ml (2½ tsp) Punt e Mes Vermouth

then strain into a chilled coupe. Garnish with the cherry
on a cocktail stick.
✦ Credit: Vincenzo Errico, Milk & Honey, New York

Cardinale
MAKES 1 DRINK

15ml (½fl oz) Martini Extra Dry Vermouth

✦ Credit: Luca Di Francia, Orum Bar, Rome

Chrysanthemum
MAKES 1 DRINK
60ml (2fl oz) Lillet Blanc

10ml (¼fl oz) Bénédictine


Stinger
MAKES 1 DRINK
50ml (2fl oz) Seven Tails XO Brandy

20ml (¾fl oz) Briottet Liqueur de Menthe Blanche
Stir the brandy and liqueur in a mixing glass. Strain into

a chilled coupe.
Treacle
MAKES 1 DRINK
50ml (2fl oz) Ron Zacapa 23 Centenario

20ml (¾fl oz) Eager Apple Juice

lemon twist.
✦ Credit: Dick Bradsell

Floral Panky
MAKES 1 DRINK
40ml (1½fl oz) Rose-infused Plymouth Gin

40ml (1½fl oz) Cocchi Rosa
3 dashes of Fernet-Branca

✦ Credit: Michele Ridolfi, Claridge’s Bar, London

The Real McCoy
MAKES 1 DRINK
25ml (1fl oz) Beefeater London Garden Gin

25ml (1fl oz) Blackdown Silver Birch Vermouth
25ml (1fl oz) Douglas Fir-infused Campari
5ml (1 tsp) Merlet Crème de Mûre
Blood orange slice, to garnish

slice of blood orange.
✦ Adapted by: Nathan McCarley-O’Neill, Dandelyan,

London
Rusty Nail
MAKES 1 DRINK
40ml (1½fl oz) Johnnie Walker Black Label Whisky

20ml (¾fl oz) Drambuie
Stir all the whisky and Drambuie in a mixing glass, then

strain into a chilled rocks glass. Garnish with a lemon
twist.
Grasshopper
Pineapple Daiquiri
MAKES 1 DRINK

25ml (1fl oz) Plantation Stiggins’ Fancy Pineapple Rum
25ml (1fl oz) pineapple juice
15ml (½fl oz) lime juice
In a cocktail shaker, shake all the ingredients with a large

block of ice, as well as ice cubes, until the large block is
completely broken down and the shaker is frosted over.
Fine-strain into a chilled coupe.
✦ Adapted by: Nathan McCarley-O’Neill, The Fumoir,

London
Pineapple Daiquiri
Hemingway Daiquiri
MAKES 1 DRINK

15ml (½fl oz) grapefruit juice

cubes until very cold, then fine-strain into a chilled
coupe. Express the grapefruit coin over the top, then
discard.
Maid
MAKES 1 DRINK

20ml (¾fl oz) sugar syrup
5 mint leaves
Cucumber coin, to garnish

cubes, then fine-strain into a chilled rocks glass over an
ice block. Garnish with a cucumber coin.
✦ Credit: Sam Ross, Milk & Honey, New York

Dry Daiquiri
MAKES 1 DRINK

5ml (1 tsp) Campari

cubes. Fine-strain into a chilled coupe.
✦ Credit: Kevin Armstrong, Match Bar Group, London

Daiquiri
MAKES 1 DRINK


cubes until very cold. Fine-strain into a chilled coupe.
✦ Credit: Jennings Cox, Cuba

Chocolate Marquisa
MAKES 1 DRINK
50ml (2fl oz) Diplomático Reserva Exclusiva Rum

10ml (¼fl oz) Grand Marnier
5ml (1 tsp) Mozart Chocolate Liqueur
5ml (1 tsp) Monin Chocolate Syrup
20ml (¾fl oz) fresh strong espresso
Vanilla Cream, to top up
Combine all the ingredients, except the vanilla cream, in

a saucepan and heat gently. When warm, pour into an
Irish coffee glass and float the vanilla cream on top.
✦ Credit: Maddalena Sommo, Hakkasan, London

Espresso Martiki
MAKES 1 DRINK
40ml (1½fl oz) Plantation Stiggins’ Fancy Pineapple Rum

30ml (1fl oz) Mr Black Cold Brew Coffee Liqueur
30ml (1fl oz) fresh espresso
15ml (½fl oz) Bristol Syrup Company Orgeat
Edible flowers, to garnish

cubes, then fine-strain into a chilled coupe. Garnish with
edible flowers.
✦ Credit: Martin Hudak, Maybe Sammy, Sydney

The Redemption
MAKES 1 DRINK
50ml (2fl oz) Havana Club Selección de Maestros Rum

15ml (½fl oz) Lustau Pedro Ximénez Sherry
25ml (1fl oz) Lemongrass Syrup

✦ Credit: Elżbieta Baj, The Fumoir, London

Atlantic Nights
MAKES 1 DRINK
45ml (1½fl oz) Havana Club Especial Rum

5ml (1 tsp) Yellow Chartreuse
5ml (1 tsp) Pernod Absinthe
12.5ml (2½ tsp) heather honey

cubes. Fine-strain into a chilled coupe and garnish with
a grapefruit coin.

London
Pineapple Fix
MAKES 1 DRINK

10ml (¼fl oz) pineapple juice
3 fresh pineapple chunks, plus a pineapple slice, to garnish

ice block. Garnish with a slice of pineapple.
East 8 Hold Up
MAKES 1 DRINK
40ml (1½fl oz) Ketel One Vodka

15ml (½fl oz) Aperol
5ml (1 tsp) passionfruit syrup
Lime wedge, to garnish

cubes, then strain into a chilled large rocks glass over an
ice block. Garnish with a lime wedge.
✦ Credit: Kevin Armstrong, Milk & Honey, London

Artist’s Special
MAKES 1 DRINK
6 redcurrants

cubes. Fine-strain into a chilled Nick & Nora glass.
✦ Credit: Harry MacElhone, Barflies and Cocktails

(1927)
Between the Sheets
MAKES 1 DRINK

15ml (½fl oz) Cointreau

a lemon twist.
✦ Credit: Harry MacElhone, Harry’s Bar, Paris

21st-Century Artist
MAKES 1 DRINK

10ml (¼fl oz) Adrien Camut 6 Year Old Calvados
15ml (½fl oz) Miclo Poire Williams Eau de Vie
7.5ml (1½ tsp) St-Germain elderflower liqueur, plus an extra spray, to
garnish
10ml (¼fl oz) St Lawrence Gold Pure Maple Syrup

a spray of the elderflower liqueur, using an atomizer.

London
Business
MAKES 1 DRINK

20ml (¾fl oz) Heather Honey Syrup

✦ Credit: Sasha Petraske, Milk & Honey, New York

London Calling
MAKES 1 DRINK

10ml (¼fl oz) Lustau Fino Sherry

a grapefruit twist.
✦ Credit: Chris Jepson, Milk & Honey, London

Silver Bullet
MAKES 1 DRINK

15ml (½fl oz) Wolfschmidt Kummel

French Pearl
MAKES 1 DRINK

4 mint leaves


Smoky Dream
MAKES 1 DRINK

10ml (¼fl oz) Ilegal Mezcal
25ml (1fl oz) Watermelon Cordial

cubes. Fine-strain into a chilled rocks glass over an ice
block.
✦ Credit: Alice Taraschi, The Fumoir, London

Smoky Dream
Devil’s Share
MAKES 1 DRINK

10ml (¼fl oz) Ginger Syrup
10ml (¼fl oz) St Lawrence Gold Pure Maple Syrup
2 orange slices, plus an orange twist, to garnish

ice block. Garnish with an orange twist.
✦ Credit: Pete Kendall, Match Bar, London

Cosmopolitan
MAKES 1 DRINK

20ml (¾fl oz) Cointreau
20ml (¾fl oz) Ocean Spray Cranberry Juice

an orange coin.
✦ Credit: Toby Cecchini, The Odeon, New York

The Peruvian
MAKES 1 DRINK
40ml (1½fl oz) Barsol Pisco

15ml (½fl oz) Ginger Syrup
2 cucumber coins
Fever-Tree Ginger Ale, to top up
Crystallized ginger, to garnish

the ginger ale, then add ice cubes and shake again.
Fine-strain into a chilled rocks glass over an ice block
and top up with the ginger ale. Garnish with a mint sprig
and a piece of crystallized ginger on a cocktail stick.
✦ Credit: Andreas Cortes, Claridge’s Bar, London

Great Fitzgerald
MAKES 1 DRINK
40ml (1½fl oz) The Lakes The One Fine Blended Whisky
10ml (¼fl oz) Lustau Oloroso Sherry
5ml (1 tsp) Amer Picon

cubes, then fine-strain into a chilled coupe. Express the
✦ Adapted by: Nathan McCarley-O’Neill, Claridge’s

Bar, London
Last Word
MAKES 1 DRINK
20ml (¾fl oz) Beefeater London Dry Gin

20ml (¾fl oz) Green Chartreuse
20ml (¾fl oz) Maraschino

the cherry.
✦ Credit: Ted Saucier, Bottoms Up (1951)

National
MAKES 1 DRINK
45ml (1½fl oz) Bacardí Carta Blanca Rum

15ml (½fl oz) Briottet Crème d’Abricot
7.5ml (1½ tsp) sugar syrup

Grenoble Flip
MAKES 1 DRINK
25ml (1fl oz) Green Chartreuse

25ml (1fl oz) Maraschino
1 whole egg
Grated nutmeg, to garnish
In a cocktail shaker, dry shake all the ingredients, then

add ice cubes and shake again. Fine-strain into a chilled
coupe and garnish with grated nutmeg.
Jack Rose
MAKES 1 DRINK
45ml (1½fl oz) Adrien Camut 6 Year Old Calvados

12.5ml (2½ tsp) Bristol Syrup Company Grenadine

✦ Credit: Jacques Straub, Straub’s Manual of Mixed

Drinks (1913)
Basis for Theory
MAKES 1 DRINK
35ml (1fl oz) Ocho Tequila

20ml (¾fl oz) Tarragon-infused Dolin Dry Vermouth
5ml (1 tsp) Empirical Habanero Spirit
3 tarragon leaves, to garnish

ice block. Garnish with 3 tarragon leaves on top of the
ice block.

Bar, London
Nostalgia
MAKES 1 DRINK
Pink Himalayan salt

75ml (2½fl oz) Graham’s Blend No 5 White Port
35ml (1fl oz) Lacto-fermented Blueberry Wine
5ml (1 tsp) Pineapple Saccharum
Half-rim a chilled wine glass with Pink Himalayan salt

(see here). In a cocktail shaker, shake all the ingredients
with ice cubes, then strain into the glass over ice cubes.
✦ Credit: Raffaele Di Monaco, Blue Bar, The Berkeley,

London
Savoy Daisy
MAKES 1 DRINK
60ml (2fl oz) Graham’s Fine Ruby Port

20ml (¾fl oz) Bacardí 8 Year Old Rum
10ml (¼fl oz) Diplomático Reserva Exclusiva Rum
15ml (½fl oz) Bristol Syrup Company Grenadine
1 bar spoon muscovado sugar
Orange twist, to garnish.

an orange twist.
✦ Credit: Daniel Baernreuther, The Savoy, London

Caipirinha
MAKES 1 DRINK
6 lime wedges, plus an extra wedge, to garnish

50ml (2fl oz) Avuá Prata Cachaça
Muddle the lime wedges and sugar syrup in a chilled

rocks glass. Add the cachaça and some crushed ice and
churn. Top up with more crushed ice and garnish with
another lime wedge.
Caipiroska
MAKES 1 DRINK
6 lime wedges, plus an extra wedge, to garnish

Muddle the lime wedges and sugar syrup in a chilled

rocks glass. Add the vodka and some crushed ice and
churn. Top up with more crushed ice and garnish with
another lime wedge.
Black Pearl
MAKES 1 DRINK
20ml (¾fl oz) Zubrówka Bison Grass Vodka

10ml (¼fl oz) Botanist Islay Dry Gin
10ml (¼fl oz) Chambord
15ml (½fl oz) Briottet Crème de Cassis
50ml (2fl oz) pink grapefruit juice
6 blueberries
3 blackberries, plus an extra blackberry, halved, to garnish

ice block. Garnish with a halved blackberry placed
carefully on top of the ice.
✦ Credit: Jorge Oliveira, Claridge’s Bar, London

Black Pearl
Bramble
MAKES 1 DRINK
40ml (1½fl oz) Bombay Sapphire Gin

10ml (¼fl oz) Briottet Crème de Mûre
Blackberry, to garnish
Build the ingredients, except the crème de mûre, in a

chilled rocks glass. Add crushed ice and float the crème
de mûre on top of the drink. Garnish with a lemon
wedge and a blackberry.
✦ Credit: Dick Bradsell, Fred’s Club, London

HSL Special
MAKES 1 DRINK
35ml (1fl oz) Amaro Montenegro

15ml (½fl oz) Merlet Crème de Mûre
Blackberry, to garnish
Icing sugar, to garnish

ice block. Garnish with a blackberry and a sprinkling of
icing sugar.
✦ Credit: Hayden Scott Lambert, Above Board,

Melbourne
Southside
MAKES 1 DRINK

4 mint leaves

Pineapple Punch
MAKES 1 DRINK
30ml (1fl oz) Rémy Martin XO Cognac

30ml (1fl oz) Plantation Stiggins’ Fancy Pineapple Rum
35ml (1fl oz) Eager Pineapple Juice
20ml (¾fl oz) Winter Syrup
20ml (¾fl oz) milk
15ml (½fl oz) chai tea
5ml (1 tsp) lemon juice
Mix all the ingredients in a mixing glass and rest for 13

minutes. Once the drink starts curdling, strain through a
paper coffee filter (make sure you rinse the coffee filter
before using).
Serve immediately in a chilled large rocks glass,

garnished with grated nutmeg, or keep in the
refrigerator if you are making a larger quantity to serve
to friends.
✦ Inspired by: Christian Louboutin’s Claridge’s

Christmas Tree 2019
Credit: Denis Broci, Claridge’s Bar, London
A Farewell to Arms
MAKES 1 DRINK

15ml (½fl oz) Italicus Rosolio Di Bergamotto
10ml (¼fl oz) Heather Honey Syrup
5ml (1 tsp) orange juice

a grapefruit coin.

Cloud of Mists
MAKES 1 DRINK
35ml (1fl oz) Roku Gin

15ml (½fl oz) Gyokuro-infused Darroze 8 Year Old Armagnac
15ml (½fl oz) Aperitivo Del Professore
30ml (1fl oz) Mandarin Shrub
1 peach from a bag of Abukuma Baby Peach Compote, to garnish

an Abukuma Baby Peach.
✦ Credit: Mehdi Ichedadene, Coburg Bar, Connaught

Hotel, London
Hotel Nacional
MAKES 1 DRINK

20ml (¾fl oz) pineapple juice

cubes until very cold. Fine-strain into a chilled coupe.
Paper Plane
MAKES 1 DRINK
20ml (¾fl oz) Maker’s Mark Bourbon Whisky

20ml (¾fl oz) Amaro Nonino
20ml (¾fl oz) Aperol

✦ Credit: Sam Ross, The Violet Hour, Chicago

Pirate Queen
MAKES 1 DRINK
30ml (1fl oz) Plantation Barbados 5 Year Old Rum

20ml (¾fl oz) Bols Genever Original
15ml (½fl oz) Strawberry Syrup
7.5ml (1½ tsp) Ginger Syrup
7.5ml (1½ tsp) Heather Honey Syrup
7.5ml (1½ tsp) Cinnamon Bark Syrup

grated nutmeg.

Eastside Cocktail
MAKES 1 DRINK

2 cucumber slices, plus a cucumber coin, to garnish
4 mint leaves

a cucumber coin.
✦ Credit: George Delgado, Libation, New York

Fitzgerald
MAKES 1 DRINK


✦ Credit: Dale DeGroff, The Rainbow Room, New York

Green Park
MAKES 1 DRINK
50ml (2fl oz) Haymans Old Tom Gin

15ml (½fl oz) Cane Syrup
3 dashes of Bitter Truth Celery Bitters
3 basil leaves
1 egg white

coupe.
✦ Credit: Erik Lorincz, The Savoy, London

Corpse Reviver No 2
MAKES 1 DRINK
20ml (¾floz) Plymouth Gin

20ml (¾fl oz) Lillet Blanc
20ml (¾fl oz) Combier Triple Sec


Fifth Avenue Daiquiri
MAKES 1 DRINK
40ml (1½fl oz) Bacardí Ron Superior Heritage Limited Edition

15ml (½fl oz) Graham’s 10 Year Old Tawny Port
1 bar spoon caster sugar
1 dash of Peychaud’s Bitters


London
Fifth Avenue Daiquiri
L’Incontro
MAKES 1 DRINK
35ml (1fl oz) Del Maguey Vida Mezcal

20ml (¾fl oz) Luxardo Maraschino Liqueur
4 dashes of Legendre Herbsaint

✦ Credit: Ezra Star, Hong Kong

Mulata Daisy
MAKES 1 DRINK
Cacao powder
½ bar spoon fennel seeds
15ml (½fl oz) Briottet Crème de Cacao (Cocoa)
10ml (¼fl oz) Galliano L’Autentico
Rim a chilled coupe with cacao powder (see here).

Crush the fennel seeds in a cocktail shaker, then add
the remaining ingredients. Shake with ice cubes, then
fine-strain into the glass.
✦ Credit: Agostino Perrone, Connaught Bar, London

How to create a new cocktail
What is the purpose of a cocktail? To surprise? To
delight? To begin the night on an upbeat note or end it
on a sophisticated one? From the very first cocktail party
in 1925 – when Alec Waugh and his sherbet-sweet
daiquiris caught everyone off-guard (his guests had
been expecting traditional tea) – cocktails have brought
much to the table.
Since that date, a great many cocktails have been

invented – in this book alone you will find more than
400 of them, and we have, naturally, been rather
discerning. Yet most cocktails come and go. The ones
that remain do so for a reason. As a prospective author
might begin his journey in the library, so should a
bartender-in-the-making look to great works of the past
before picking up a shaker.
For those seeking inspiration, there are recipe books

dating back to the late 1800s – many with cocktails you
would still find on menus today – while a number of
dedicated websites exist to unveil the many hard-won
secrets of the trade.
At Claridge’s, inspiration can be found at every turn.

Bartenders swap ideas with the kitchen team, combining
tasting notes, flavour combinations and themes that
stretch across the hotel – a heady perfume, a sharp fruit
or a spray of brightly coloured flowers flowing down the
main staircase.
Of course, it is highly recommended that you make –
and taste – a good selection of classic cocktails before
embarking on your own creations. This will give you a
sense of what flavours work with which spirits.
At Claridge’s, a bartender begins a design by selecting

two key ingredients, then works the rest of the
ingredients around them. Seasonality is preferred: the
punch at Davies and Brook, for example, changes
throughout the year, from rhubarb in spring to fig in
autumn. At Claridge’s Bar, there are five new cocktails
each month, highlighting the best produce of the
season.
The next stage is to consider how best to maximize the

flavours. Do the ingredients need to be cooked, juiced,
distilled or infused? Of course, this is when it helps to
have some of the world’s best chefs just moments from
the bar and the team can often be seen heading to the
kitchen to seek an expert opinion.
Then it is time to see how the flavours cope when

alcohol is introduced. Strong spirits can overwhelm
delicate notes, but others respond pleasingly, with
botanicals from the base spirit opening up or altering
the ingredients in delicious new ways. Ideally, the spirit
should enhance the flavours without saturating the taste.
So, if you order a Green Fig Old Fashioned from the
Claridge’s menu, you can expect it to taste of green figs.
Now for the recipe. A basic cocktail rule is one part sour,
one part sweet, two parts spirit. This works well in a
classic drink, such as a Tom Collins or margarita. But it
is common for experienced bartenders to go off-piste
when it comes to new creations. As the saying goes, you
must learn the rules like a pro before you can break
them like an artist.
Tasting notes are recommended. Record and evaluate

each measurement, mixing style, glassware and ice
combination until the perfect blend is found. Make
modifications one by one, to ensure each element’s
contribution is considered.
Drinks with denser ingredients such as juice and citrus

fruits tend to be shaken. They need more force to
integrate and can stand being thrown around with lots
of ice. A stronger drink such as an Old Fashioned or
negroni should be stirred to avoid watering it down.
Decide upon the style of ice needed before considering
presentation and glassware, as one necessarily
influences the other. And consider the ‘life span’ of a
cocktail, by tasting it immediately after it has been
made, then after two, five and ten minutes. Doing this
reveals how the cocktail develops and whether the
mixing, glassware or ice need to be adjusted.
A long drink served in a highball over cubed or crushed

ice needs bolder flavours to combat dilution. A short
drink served over an ice block may need to be served
slightly under-diluted, so it is perfect by the time it
reaches the guest. And stirred drinks served straight up
require the dilution and temperature to be precisely
correct upon pouring.
An element of fizz can be added with a splash of soda,

tonic (which adds bitterness), ginger ale (which adds
sweetness and spice) or, for a stronger sensation, a
touch of Champagne or sparkling wine. Serve a
Champagne cocktail in a flute or coupe: the former
sends the aromatics straight to the nose, while the latter
disperses them, opening up the cocktail.
Finally, garnish. A garnish should add scent or flavour –

or both – rather than simply enhance the look.
Favourites are citrus fruit, berries and mint sprigs, which
add freshness and enhance the aromas of the cocktail.
Chocolate can also make a wonderful addition, its rich
sweetness and heady scent pairing beautifully with
darker spirits such as whisky or rum. On the menu at
Claridge’s you will find The Royal Stag, a delicious blend
of whisky, vermouth, Campari and Bénédictine,
garnished with a dark square of Claridge’s chocolate, the
famous golden emblem drawing the eye to the centre of
the glass. On occasion, more is most definitely more.
However, please don’t add garnish for the sake of it. A

minimalist drink, in a beautiful glass with a crystal-clear
block of ice, may not need any addition. Trust your
instincts.
At the end, ask yourself the most important question: is

this a drink I would order again? If the answer is yes, you
have succeeded.
Painkiller
MAKES 1 DRINK

15ml (½fl oz) orange juice
12.5ml (2½ tsp) coconut cream
Orange wedge, to garnish
In a cocktail shaker, short shake all the ingredients with

3 ice cubes for 6–8 seconds, then strain into a chilled
rocks glass over an ice block. Garnish with an orange
wedge.
✦ Credit: Jost Van Dyke, Soggy Dollar Bar, British

Virgin Islands
Five Islands
MAKES 1 DRINK
30ml (1fl oz) Star of Bombay Gin

20ml (¾fl oz) Banks 5 Island Rum
10ml (¼fl oz) Italicus Rosolio Di Bergamotto
25ml (1fl oz) Parsnip Syrup
1 egg white
Ground grains of paradise, to garnish

coupe. Garnish with ground grains of paradise sprinkled
in the middle of the drink.

Mai Tai
(Trader Vic’s version)
MAKES 1 DRINK
40ml (1½fl oz) Appleton Estate Jamaica Rum

15ml (½fl oz) Combier Triple Sec
TO GARNISH
Lemon wedge
Orange wedge
Mint sprig
Fabbri Amarena cherry

cubes, then fine-strain into a chilled rocks glass over
crushed ice. Garnish with a lemon wedge, an orange
wedge, a mint sprig and a cherry.
✦ Credit: Victor Bergeron, Trader Vic’s Bartender’s

Guide (1947, 1972)
Mai Tai
(Donn Beach’s version)
MAKES 1 DRINK
35ml (1fl oz) Appleton Estate Jamaica Rum

10ml (¼fl oz) John D Taylor’s Velvet Falernum

cubes, then fine-strain into a chilled rocks glass over
crushed ice. Garnish with a mint sprig and a cherry.
✦ Credit: Donn Beach, Don the Beachcomber,

Hollywood
Mai Tai (Trader Vic’s version)
Mai Tai (Donn Beach’s version)
Penicillin
MAKES 1 DRINK

10ml (¼fl oz) Laphroaig 10 Year Old Whisky

Laphroaig, with ice cubes, then strain into a chilled large
rocks glass over an ice block. Float the Laphroaig on top
of the drink and garnish with a lemon wedge and a
piece of crystallized ginger on a cocktail stick.

Knickerbocker
MAKES 1 DRINK
40ml (1½fl oz) Havana Club Especial Rum

2 raspberries, plus an extra raspberry, to garnish

cubes, then fine-strain into a chilled rocks glass filled
with crushed ice. Garnish with a lime wedge, a mint
sprig and a raspberry.

Cock of the Rock
MAKES 1 DRINK

10ml (¼fl oz) Campari
20ml (¾fl oz) Bristol Syrup Company Coconut

cubes, then strain into a chilled rocks glass over an ice
block. Garnish with a mint sprig.
New York Flip
MAKES 1 DRINK

20ml (¾fl oz) double cream
1 whole egg

Classic Jasmine Cocktail
MAKES 1 DRINK


lemon coin over the top, then discard.
✦ Credit: Paul Harrington, Emeryville, California

Mary Pickford
MAKES 1 DRINK

10ml (¼fl oz) Bristol Syrup Company Grenadine

the cherry.
✦ Credit: Fred Kaufman, Hotel Naçional de Cuba,

Havana
Lazy Man Flip
MAKES 1 DRINK

20ml (¾fl oz) double cream
1 whole egg

✦ Credit: Chris Jepson, Milk & Honey, London

Straight Flush
MAKES 1 DRINK
2 strawberries
40ml (1½fl oz) Merlet XO Cognac
15ml (½fl oz) pink grapefruit juice
Grapefruit slice, to garnish
Muddle the strawberries in a cocktail shaker, then add

the remaining ingredients and shake with ice cubes.
and garnish with a grapefruit slice and a mint sprig.
✦ Credit: Joshua Joyce, Satan’s Whiskers, London

Start Me Up
MAKES 1 DRINK
30ml (1fl oz) Elijah Craig Bourbon Whiskey

15ml (½fl oz) Mount Gay Black Barrel Rum
15ml (½fl oz) Liquore Strega
7.5ml (1½ tsp) Ginger Syrup

block.
✦ Credit: Leo Robitschek, NoMad Hotel, New York

Café Espresso
(Davies and Brook)
MAKES 1 DRINK
90ml (3fl oz) Café Espresso Batch

Coffee bean, to garnish
Pour the espresso batch into a chilled rocks glass over

an ice block and stir for 8 to 10 rotations. Grate a single
coffee bean over the ice block, to garnish.

Café Espresso
Monkey Gland
MAKES 1 DRINK


an orange coin.
✦ Credit: Harry MacElhone, Harry’s ABC of Mixing

Cocktails (1923)
Mitch Martini
MAKES 1 DRINK
45ml (1½fl oz) Zubrówka Bison Grass Vodka

5ml (1 tsp) Briottet Crème de Pêche
20ml (¾fl oz) Eager Apple Juice
5ml (1 tsp) Bristol Syrup Company Passionfruit

a lemon twist.
✦ Credit: Giovanni Burdi, Match EC1, London

Espresso Martini
MAKES 1 DRINK
40ml (1½fl oz) Grey Goose Vodka

12.5ml (2½ tsp) Mr Black Cold Brew Coffee Liqueur
25ml (1fl oz) fresh espresso
3 coffee beans, to garnish

3 coffee beans.
✦ Credit: Dick Bradsell, Fred’s Club, London

French Martini
MAKES 1 DRINK
40ml (1½fl oz) Ketel One Vodka

25ml (1fl oz) Chambord

Passionfruit Martini
MAKES 1 DRINK

10ml (¼fl oz) Bristol Syrup Company Passionfruit
½ a passionfruit, to garnish

the passionfruit.
Bitter Reviver
MAKES 1 DRINK
40ml (1½fl oz) Hepple Gin

12.5ml (2½ tsp) Combier Triple Sec
2 dashes of orange flower water

a lemon coin.

Bitter Reviver
Breakfast Martini
MAKES 1 DRINK

1 tbsp orange marmalade

✦ Credit: Salvatore Calabrese

Pineapple Martini
MAKES 1 DRINK
50ml (2fl oz) Grey Goose Vodka

Pineapple wedge, to garnish

a pineapple wedge on the rim of the glass.
✦ Credit: Ben Reed, Met Bar, London

Burrough’s Reviver
MAKES 1 DRINK
40ml (1½fl oz) Beefeater 24 Gin

20ml (¾fl oz) Svöl Danish-Style Aquavit

✦ Credit: Nathan McCarley-O’Neill, Merchant Hotel,

Belfast
Troigros Sour
MAKES 1 DRINK
1 egg white
5ml (1 tsp) Muyu Jasmine Verte
10ml (¼fl oz) Graham’s Fine White Port
15ml (½fl oz) sorrel juice (this will need to be made with fresh sorrel
using a juicer)
15ml (½fl oz) celery juice
30ml (1fl oz) Tapatio Blanco Tequila
Grated wasabi pea, to garnish

cubes. Fine-strain into a chilled coupe and garnish with
a grated wasabi pea.

Room, London
Irish Coffee
MAKES 1 DRINK

125ml (4fl oz) filter coffee
15ml (½fl oz) demerara sugar
50ml (2fl oz) double cream
Fill an Irish coffee glass with freshly boiled water to

warm. Empty the water out and build the ingredients,
except the double cream, into the hot glass. Whip the
double cream to thicken it slightly, then float the cream
on top and garnish with grated nutmeg.
Army & Navy
MAKES 1 DRINK


✦ Credit: David A Embury, The Fine Art of Mixing

Drinks (1948)
Hot Chocolate #1
MAKES 1 DRINK
25ml (1fl oz) Miclo Kirsch Tradition Eau de Vie

15ml (½fl oz) Mr Black Cold Brew Coffee Liqueur
125ml (4fl oz) Hot Chocolate
Grated tonka bean, to garnish
Fill a coffee glass with freshly boiled water to warm.

Empty the water out and build the ingredients, except
the double cream, in the hot glass. Float the cream on
top and garnish with grated tonka bean.
Coffee Cocktail
MAKES 1 DRINK

30ml (1fl oz) Graham’s Late Bottled Vintage Port
1 egg


Coffee Cocktail
Delicious Sour
MAKES 1 DRINK

10ml (¼fl oz) Merlet Crème de Pêche
1 egg white

coupe.
✦ Credit: William Schmidt, The Flowing Bowl (1892)

Delicious Sour
Trinidad Sour
MAKES 1 DRINK
25ml (1fl oz) Angostura bitters

20ml (¾fl oz) Michter’s US*1 Kentucky Straight Rye Whiskey
30ml (1fl oz) Bristol Syrup Company Orgeat

✦ Credit: Giuseppe González, Clover Club, New York

Barnard Sour
MAKES 1 DRINK
50ml (2fl oz) Barnard Batch

10ml (¼fl oz) Capreolus Perry Pear Eau de Vie
5ml (1 tsp) Kamm & Sons

block.

Room, London
Almond Flower Sour
MAKES 1 DRINK

15ml (½fl oz) Almond Flower Syrup
15ml (½fl oz) egg white

shake again with ice cubes. Fine-strain into a chilled
coupe and garnish with a lemon twist.
✦ Credit: Noel Venning, Three Sheets, London

New York Sour
MAKES 1 DRINK

10ml (¼fl oz) Cocchi Barolo Chinato
1 egg white

coupe.
Burlington Sour
MAKES 1 DRINK

10ml (¼fl oz) Cocchi Barolo Chinato
5ml (1 tsp) RinQuinQuin à la Pêche
15g (½ oz) caster sugar
1 egg white
3 drops of Peychaud’s bitters, to garnish

coupe and garnish with 3 drops of Peychaud’s bitters.
B&B Sour
MAKES 1 DRINK

1 egg white

rocks glass over an ice block. Garnish with a slice of
orange.
Amaretto Sour
MAKES 1 DRINK
35ml (1fl oz) Disaronno Amaretto

1 egg white
3 dashes of Angostura bitters, to garnish

coupe and garnish with 3 dashes of Angostura bitters.
Artifact Sour
MAKES 1 DRINK
25ml (1fl oz) Colombo London Dry Gin

15ml (½fl oz) Johnnie Walker Red Label Whisky
15ml (½fl oz) Lillet Blanc
1 egg white
Raspberry powder, to garnish

coupe and garnish with raspberry powder.
✦ Credit: Ryan Chetiyawardana, Mr Lyan, London

Continental Sour
MAKES 1 DRINK
40ml (1½fl oz) Rémy Martin VSOP Cognac

10ml (¼fl oz) Graham’s Late Bottled Vintage Port
1 egg white

rocks glass over an ice block. Express the lemon coin
Pisco Sour
(frozen version)
MAKES 1 DRINK

25ml (1fl oz) sugar syrup
1 egg white
3 drops of Angostura bitters, to garnish
Blend all the ingredients with half a scoop of crushed ice

until silky smooth. Pour into a chilled large rocks glass
and garnish with 3 drops of Angostura bitters.
Pisco Sour
(shaken version)
MAKES 1 DRINK

1 egg white
3 drops of Angostura bitters, to garnish

add ice cubes and hard shake until the shaker is very
cold. Strain into a chilled coupe and garnish with 3
drops of Angostura bitters.
Grasshopper
MAKES 1 DRINK
25ml (1fl oz) Briottet Crème de Cacao Blanc

25ml (1fl oz) Briottet Liqueur de Menthe Verte
40ml (1½fl oz) double cream
Grated chocolate, to garnish

grated chocolate.
✦ Credit: Tujague’s, New Orleans

Brandy Alexander
MAKES 1 DRINK

20ml (¾fl oz) Giffard Crème de Cacao (brown)

grated nutmeg.
Cosmopolitan
Pisco Sour, shaken
Ivy Gimlet
Artist’s Special
Solstice
MAKES 1 DRINK
50ml (2fl oz) Absolut Elyx

20ml (¾fl oz) Grapefruit Sherbet
3 dashes of rose water
1 egg white
25ml (1fl oz) Three Cents Pink Grapefruit Soda, to top up

the grapefruit soda, then add ice cubes and shake
again. Fine-strain into a flute and top up with the
grapefruit soda. Garnish with a grapefruit twist.
✦ Credit: Joe Schofield, Schofield’s Bar, Manchester

Amelia
MAKES 1 DRINK
30ml (1fl oz) Macchu Pisco

25ml (1fl oz) Purple Corn (Chicha) Syrup
10ml (¼fl oz) Avuá Amburana Cachaça
10ml (¼fl oz) Lustau East India Solera Sherry
5ml (1 tsp) Salers Gentian Apéritif
6 dashes of Hella Smoked Chilli Bitters
1 egg white
Fever-Tree Soda Water, to top up
6 sprays of Sombra Mezcal, to garnish

the soda water, then add ice cubes and shake again.
Fine-strain into a fizz glass or highball and top up with
the soda water. Garnish with 6 sprays of the mezcal
using an atomizer.
✦ Credit: Cristian Rodriguez, NoMad Bar, New York

Clover Club
MAKES 1 DRINK

1 egg white
4 raspberries

coupe.
✦ Credit: Paul E Lowe, Drinks, How to Mix, How to

Serve (1927)
Claridge’s Club
MAKES 1 DRINK

35ml (1fl oz) Rhubarb Cordial #1
3 drops of Citric Acid Solution
3 slices of rhubarb
1 egg white

coupe.
✦ Credit: Alice Taraschi, The Fumoir, London

Perfect Lady
MAKES 1 DRINK

10ml (¼fl oz) Briottet Crème d’Abricot
1 egg white

coupe.
✦ Credit: Sidney Cox, Grosvenor House, London

Pink Lady
MAKES 1 DRINK

15ml (½fl oz) Adrien Camut 6 Year Old Calvados
1 egg white

coupe.
✦ Credit: Jacques Straub, Straub’s Manual of Mixed

Drinks (1913)
White Russian
MAKES 6 DRINKS
305ml (10½fl oz) Milk-washed Coffee Vodka

275ml (9½fl oz) water
90ml (3fl oz) Miso Syrup
Mix all the ingredients in a large jug, then pour into a

750ml (25½fl oz) bottle and store in the refrigerator. To
serve, pour 100ml (3½fl oz) of the cocktail into a chilled
rocks glass over an ice block.
✦ Credit: Max Venning, Three Sheets, London

White Lady
MAKES 1 DRINK

1 egg white

coupe.
✦ Credit: Harry MacElhone, Harry’s New York Bar, Paris

Rattlesnake
MAKES 1 DRINK

1 egg white

coupe.

Champs-Élysées
MAKES 1 DRINK


lemon coin over the top, then discard.
✦ Credit: Nina Toye & A H Adair, Drinks – Long and

Short (1925)
Maid in Jalisco
MAKES 1 DRINK

5ml (1 tsp) Belvoir Elderflower Cordial
15ml (½fl oz) agave syrup


Bar, London
Apple Cider
MAKES 1 DRINK

15ml (½fl oz) St George Spiced Pear Liqueur
150ml (5fl oz) Hot Spiced Cider
Fill a coffee glass with freshly boiled water to warm. Pour

the water away and build the ingredients in the hot
glass. Garnish with grated nutmeg. Serve hot.
Champs-Élysées #2020
MAKES 1 DRINK
40ml (1½fl oz) Martell Cordon Bleu Cognac

5ml (1 tsp) Ilegal Mezcal
2 dashes of Angostura bitters, plus a little extra, to garnish
4 mint leaves, plus an extra mint sprig, to garnish

cubes, then fine-strain into a chilled punch glass over
crushed ice. Garnish with 6 additional dashes of bitters,
the lemon twist and a mint sprig.

Champs-Élysées #2020
Queen Street
MAKES 1 DRINK

20ml (¾fl oz) Martini Riserva Speciale Ambrato
3 dashes of Bittered Sling Cascade Celery bitters
3 sprays of Laphroaig 10 Year Old Whisky, to garnish

3 sprays of the Laphroaig, using an atomizer.
✦ Credit: Panda & Sons, Edinburgh

Pastis Blanche
MAKES 1 DRINK
25ml (1fl oz) Pernod Absinthe

20ml (¾fl oz) still mineral water
20ml (¾fl oz) Bristol Syrup Company Orgeat
6 dashes of Peychaud’s bitters, to garnish

cubes, then fine-strain into a chilled rocks glass filled
with crushed ice. Garnish with 6 dashes of Peychaud’s
bitters and a mint sprig.
✦ Adapted by: Nathan McCarley-O’Neill, The Painter’s

Room, London
Aviation
MAKES 1 DRINK
45ml (1½fl oz) Bombay Sapphire Gin

5ml (1 tsp) Briottet Liqueur de Violette

the cherry.
✦ Credit: Hugo Ensslin, Hotel Wallick, New York

Prescription Julep
MAKES 1 DRINK

10 mint leaves, plus a mint sprig, to garnish
Churn all the ingredients in a julep tin with crushed ice.

Add more crushed ice and churn until frozen, then cap
with a little more crushed ice (so it looks like a snow
cone). Garnish with a mint sprig.
Charlie Chaplin
MAKES 1 DRINK

25ml (1fl oz) Briottet Crème d’Abricot

a lime wedge.
✦ Credit: Albert S Crockett, The Old Waldorf-Astoria

Bar Book (1934)
Mint Julep
MAKES 1 DRINK
65ml (2¼fl oz) Maker’s Mark Bourbon Whisky

Churn all the ingredients in a chilled julep tin with

crushed ice. Add more crushed ice and churn until
frozen, then cap with a little more crushed ice (so it
looks like a snow cone). Garnish with a mint sprig.
Genus Apis
MAKES 1 DRINK

25ml (1fl oz) Heather Honey Syrup
20ml (¾fl oz) pomegranate juice
Pomegranate seeds, to garnish
Churn all the ingredients in a chilled julep tin with

crushed ice. Add more crushed ice and churn until
frozen, then cap with a little more crushed ice (so it
looks like a snow cone). Garnish with a mint sprig and
pomegranate seeds.
✦ Credit: Filippo Ricci, Claridge’s Bar, London

Conqueror
MAKES 1 DRINK
40ml (1½fl oz) Koch Espadín Mezcal

10ml (¼fl oz) Briottet Crème de Cacao (Cocoa)

ice block. Garnish with grated nutmeg.

Bar, London
Siesta
MAKES 1 DRINK


✦ Credit: Katie Stripe, Flatiron Lounge, New York

Picante
MAKES 1 DRINK
1 red jalapeño chilli, plus an extra chilli slice, to garnish

3 sprigs of coriander
15ml (½fl oz) agave syrup
Muddle the chilli and coriander sprigs in a cocktail

shaker, then add the remaining ingredients and shake
with ice cubes. Fine-strain into a chilled rocks glass over
an ice block and garnish with a slice of chilli.
✦ Credit: Chris Ojeda, Soho House West Hollywood

Piquant
MAKES 1 DRINK

15ml (½fl oz) Pierre Ferrand Dry Curaçao
15ml (½fl oz) Disaronno Amaretto
20ml (¾fl oz) Spicy Vanilla Honey
Bird’s Eye chilli, sliced into rings, to garnish

cubes, then fine-strain into a large chilled rocks glass
over an ice block. Garnish with 3 chilli rings.
Pinky Gonzalez
MAKES 1 DRINK

TO GARNISH
Orange slice
Mint sprig

3 ice cubes for 6–8 seconds, then fine-strain into a
chilled rocks glass over crushed ice. Garnish with a slice
of orange, a cherry and a mint sprig.
Golden Cadillac
MAKES 1 DRINK

15ml (½fl oz) Grand Marnier

Grand Marnier, with ice cubes, then fine-strain into a
chilled rocks glass over an ice block. Float the Grand
Marnier on top and garnish with a lime wedge.
Toreador
MAKES 1 DRINK
40ml (1½fl oz) Ocho Blanco Tequila

15ml (½fl oz) Briottet Crème d’Abricot

✦ Credit: William J Tarling, Café Royal Cocktail Book

(1937)
Last Stand
MAKES 1 DRINK

10ml (¼fl oz) grapefruit juice

cubes, then fine-strain into the glass over an ice block.
Garnish with an orange wedge.

Bar, London
Last Stand
Wibble
MAKES 1 DRINK

5ml (1 tsp) Merlet Crème de Mûre

a lemon twist.
✦ Credit: Dick Bradsell, The Player, London

Margarita
MAKES 1 DRINK
Sea salt
Rim a chilled rocks glass with sea salt (see here). In a

cocktail shaker, shake all the ingredients with ice cubes.
Fine-strain into the glass over an ice block.
Mezcal Margarita
MAKES 1 DRINK
Sea salt
25ml (1fl oz) Ilegal Mezcal

cocktail shaker, shake all the ingredients with ice cubes.
Fine-strain into the glass over an ice block and garnish
with a lime wedge.
Tommy’s Margarita
MAKES 1 DRINK
50ml (2fl oz) Ocho Blanco Tequila

20ml (¾fl oz) agave syrup

ice block. Garnish with a lime wedge.
✦ Credit: Julio Bermejo, San Francisco

Pendennis
MAKES 1 DRINK


✦ Named after: Pendennis Club, Louisville, Kentucky

Cameron’s Kick
MAKES 1 DRINK

25ml (1fl oz) Powers John’s Lane 12 Year Old Irish Whiskey


(1923)
Ward Eight
MAKES 1 DRINK

2 orange wedges

block.
✦ Credit: Robert Vermeire, Cocktails: How to Mix Them

(1922)
José Martí Especial
MAKES 1 DRINK

15ml (½fl oz) Lustau Fino Sherry
5ml (1 tsp) Pernod Absinthe
4 cloves

✦ Credit: Andy Loudon, Satan’s Whiskers, London

Rhubarby
MAKES 1 DRINK
40ml (1½fl oz) Tanqueray No Ten

10ml (¼fl oz) Tarragon-infused Dolin Dry Vermouth
15ml (½fl oz) Rhubarb Syrup
20ml (¾fl oz) Apple Citrus

then strain into a chilled coupe. Garnish with a grapefruit
coin.

London
Somerset Sunset
MAKES 1 DRINK

35ml (1fl oz) Eager Apple Juice
10 blueberries, plus 3 extra, to garnish
Muddle all the ingredients in a cocktail shaker, then

shake with ice cubes. Fine-strain into a chilled coupe
and garnish with 3 blueberries skewered with a cocktail
stick on the rim.
✦ Credit: Wenek Bronk, Claridge’s Bar, London

Sidecar
MAKES 1 DRINK
Granulated sugar
20ml (¾fl oz) Cointreau
Rim a chilled coupe with granulated sugar (see here). In

a cocktail shaker, shake all the ingredients with ice
cubes. Fine-strain into the glass.

(1923)
Disco Ball
MAKES 1 DRINK
35ml (1fl oz) Sombra Mezcal

Build the mezcal and chartreuse in a chilled rocks glass

over an ice block. Top up with the ginger ale. Use a bar
spoon to stir the ice gently, then garnish with an orange
wedge.
✦ Credit: Matteo Carretta, Davies and Brook, London

Celery Fizz
MAKES 1 DRINK
2 sorrel leaves
7.5ml (1½ tsp) Svöl Danish-Style Aquavit
15ml (½fl oz) celery juice
1 egg white
Black pepper, to garnish
Place the sorrel leaves in a cocktail shaker, add the

remaining ingredients, except the soda water, and dry
shake. Add ice cubes, shake again, then fine-strain into
a highball. Top up with the soda water and garnish with
a pinch of black pepper.

Celery Fizz
Maid in Cuba
MAKES 1 DRINK

5 mint leaves

soda water, with ice cubes, then fine-strain into a chilled
coupe. Top up with the soda water and garnish with a
cucumber coin.
✦ Credit: Tom Lasher-Walker, The Savoy, London

Mayahue
MAKES 1 DRINK

15ml (½fl oz) Damiana Liqueur
20ml (¾fl oz) Pistachio Orgeat
1 egg white
Chamomile buds, to garnish

add ice cubes and shake again. Strain into a chilled
coupe and garnish with chamomile buds.
✦ Credit: Gábor Onufer, The Fumoir, London

Mayahue
The Maguey
MAKES 1 DRINK
40ml (1½fl oz) Koch Espadín Mezcal

10ml (¼fl oz) Bristol Syrup Company Coconut
1 egg white
4 raspberries, plus 3 extra, to garnish

coupe and garnish with 3 raspberries skewered with a
cocktail stick on the rim.
✦ Credit: Luca Ponte, The Fumoir, London

Pegu Club
MAKES 1 DRINK


✦ Credit: Pegu Club, British Colonial Rangoon, Burma

(now Yangon, Myanmar)
The Charles
MAKES 1 DRINK
Rind of 1 pink grapefruit

2ml (½ tsp) sugar syrup
60ml (2fl oz) Tanqueray No Ten
7.5ml (1½ tsp) La Feé Bohemian Absinthe
5ml (1 tsp) Luxardo Maraschino Liqueur
Muddle the grapefruit rind and sugar syrup in a mixing

glass, then add the remaining ingredients and stir with
ice cubes. Fine-strain into a chilled coupe and garnish
with the cherry.
✦ Credit: Brian Silva, Connaught Bar, Connaught Hotel,

London
Naked & Famous
MAKES 1 DRINK
20ml (¾fl oz) Del Maguey Chichicapa Mezcal

20ml (¾fl oz) Yellow Chartreuse

✦ Credit: Joaquín Simó, Death & Co, New York

Goodfellas
MAKES 1 DRINK
40ml (1½fl oz) Cardamom-infused Maker’s Mark Bourbon Whisky

20ml (¾fl oz) Cocchi Storico Vermouth Di Torino
10ml (¼fl oz) Black Cardamom Syrup
1 bar spoon balsamic vinegar
2 dashes of Bitter Truth Aromatic Bitters

cubes, then fine-strain into a chilled wine glass with ice
cubes. Garnish with the cherry.
✦ Credit: Giorgio Bargiani, Connaught Bar, London

Walcott Express
MAKES 1 DRINK
45ml (1½fl oz) Emile Pernot Grande Liqueur de Sapins

15ml (½fl oz) Germain-Robin VSOP Cognac
5ml (1 tsp) Giffard Crème de Menthe
20ml (¾fl oz) Rose’s Lime Juice Cordial
4 mint leaves

✦ Credit: Will Elliot, Maison Premiere, New York

Robin Hood, Quince of Thieves
MAKES 1 DRINK
40ml (1½fl oz) Somerset 5 Year Old Cider Brandy

20ml (¾fl oz) Bramley & Gage Quince Liqueur
15ml (½fl oz) thyme honey
Brover Mini Apple in Syrup, to garnish

a mini apple on a cocktail stick.
✦ Credit: Gareth Evans, The Blind Pig, London

Pan American Clipper
MAKES 1 DRINK


✦ Credit: Charles H Baker Jr, The Gentleman’s

Companion (1939)
The Landmark of Mayfair
MAKES 1 DRINK
45ml (1½fl oz) Beefeater London Dry Gin

10ml (¼fl oz) Wolfschmidt Kummel

the cherry.

Bar, London
Bardot
MAKES 1 DRINK

15ml (½fl oz) Lustau Fino Sherry
2 dashes of Bob’s Orange & Mandarin Bitters
Mandarin coin, to garnish

cubes, then fine-strain into a chilled coupe over an ice
block. Express the mandarin coin over the top, then
discard.
✦ Credit: Nathan McCarley-O’Neill, The Fumoir,

London
Bardot
Gin Basil Smash
MAKES 1 DRINK

3 lemon wedges, plus an extra wedge, to garnish
8 basil leaves

ice block. Garnish with a lemon wedge.
✦ Credit: Joerg Meyer, Le Lion – Bar De Paris,

Hamburg
Apple Jack Rabbit
MAKES 1 DRINK

15ml (½fl oz) orange juice

ice block. Garnish with a slice of orange.

Whisky Smash
MAKES 1 DRINK

Muddle all the ingredients in a cocktail shaker, then

shake with ice cubes. Fine-strain into a chilled rocks
glass filled with crushed ice. Garnish with a mint sprig
and a lemon wedge.

Bee’s Knees
MAKES 1 DRINK


Brigadoon
MAKES 1 DRINK

5ml (1 tsp) Bristol Syrup Company Orgeat

✦ Credit: Adam McGurk, The Player, London

Blinker
MAKES 1 DRINK
6 sprays of Pernod Absinthe, plus a little extra, to rinse

35ml (1fl oz) grapefruit juice
Spritz the inside of a cocktail shaker with 6 light sprays

of absinthe, using an atomizer. Shake all the ingredients
with ice cubes, then fine-strain into a chilled coupe that
has been rinsed with a little absinthe.
✦ Credit: Gavin Duffy, The Official Mixer’s Manual

(1934)
Kentucky Maid
MAKES 1 DRINK

5 mint leaves
Slice of cucumber, plus a cucumber coin, to garnish


Green Beast
MAKES 1 DRINK

25ml (1fl oz) Pernod Absinthe
Muddle the cucumber slices in a cocktail shaker, then

add the remaining ingredients and shake with ice cubes.
and garnish with a cucumber coin.
✦ Credit: Charles Vexenat, Paris

The Duchess
MAKES 1 DRINK

35ml (1fl oz) Pomelo Shrub
10ml (¼fl oz) Italicus Rosolio Di Bergamotto
5ml (1 tsp) Heather Honey Syrup
3 dashes of Smoked Saline Solution

Silver Beet
MAKES 1 DRINK
30ml (1fl oz) Roku Gin

20ml (¾fl oz) Barsol Pisco
25ml (1fl oz) Roasted Beet Syrup
1 egg white

coupe over and ice block and garnish with grated
nutmeg.
✦ Credit: Gianluca Grimaldi, Claridge’s Bar, London

Italian Greyhound
MAKES 1 DRINK
Sea salt
40ml (1½fl oz) grapefruit juice

cocktail shaker, shake all the ingredients with ice cubes,
then fine-strain into the rocks glass over an ice block.
Garnish with a slice of orange.
Call Me Denzel
MAKES 1 DRINK
40ml (1½fl oz) Ron Zacapa 23 Centenario

10ml (¼fl oz) Amaro Montenegro
2 dashes of liquorice bitters
1 dash of Bob’s Chocolate Bitters

an orange coin.

Infante
MAKES 1 DRINK

1 dash of orange flower water

ice block. Garnish with a lime wedge and a little grated
nutmeg.
✦ Credit: Giuseppe González, Suffolk Arms, New York

Irish Maid
MAKES 1 DRINK

5ml (1 tsp) St-Germain elderflower liqueur

✦ Credit: Jack McGarry, The Dead Rabbit, New York

Brown Derby
MAKES 1 DRINK


Casino
MAKES 1 DRINK

15ml (½fl oz) Maraschino

✦ Credit: Hugo R Ensslin, Recipes for Mixed Drinks

(1916 & 1917)
Lumière
MAKES 1 DRINK
25ml (1fl oz) Ricard Pastis de Marseille

2 cucumber slices

cubes, then fine-strain into a chilled absinthe glass.
Garnish with a mint sprig.

London
Brandy Crusta
MAKES 1 DRINK
Caster sugar
50ml (2fl oz) Pierre Ferrand 1840 Original Formula Cognac
Lemon horse’s neck, to garnish
Rim a chilled crusta glass with caster sugar (see here).

cubes. Fine-strain into the glass and garnish with a
lemon horse’s neck.
✦ Credit: Joseph Santini, New Orleans

Bee Pollen Crusta
MAKES 1 DRINK
Bee pollen powder

45ml (1½fl oz) Konik’s Tail Vodka
15ml (½fl oz) Rooibos-infused Noilly Prat Original Dry Vermouth
25ml (1fl oz) mandarin juice
10ml (¼fl oz) Chestnut Honey Syrup
Rim the outside of a chilled coupe with bee pollen

powder (see here), so that the glass is fully coated. In a
then fine-strain into the glass.
✦ Credit: Vincenzo Pagliara, The Fumoir, London

Bee Pollen Crusta
Cubanada
MAKES 1 DRINK

Lime twist, to garnish

a lime twist.
Apple Car
MAKES 1 DRINK
Caster sugar
Rim a chilled coupe with caster sugar (see here). In a

then fine-strain into the glass.
Ivy Gimlet
MAKES 1 DRINK

4 mint leaves

The punchbowl
Punch is perhaps the original cocktail. It is also one of
the most maligned – and has been subject to gross
misinterpretations over the years. Much like a great party
guestlist, it can contain disparate elements, surprises
and bold ingredients, but needs to be treated with care
and attention. There are recipes dating back to the 17th
century for this concoction of spirit, citrus, sugar, spice
and water, primarily drunk by British sailors aboard ships
far from the taverns and ale of England. A silver
punchbowl was the accessory du jour for much of the
1700s, as punch was imbibed in coffee houses and
drawing rooms in great quantities across London.
Although punch fell out of fashion during the Victorian

era, it has seen a revival in recent years. At Claridge’s,
after much research and experimentation using
historical recipes, punch has become something of a
fixture on the menus. Served in the right glassware, in
the correct environment, punch can be at once both
refined and refreshing.
When legendary New York bar The Dead Rabbit popped

up at Claridge’s in the summer of 2017, transforming
Claridge’s Bar into a ‘mid-19th-century Irish drinking
tavern’ for a week, a welcome punch was essential: Dead
Rabbit is known for its revival of punches. Guests
entered the bar with sawdust rustling underfoot to the
sound of ragtime piano, and were greeted by a large
china punchbowl, from which teacups of Bunny Boiler
punch were ladled.
To create a cocktail as elegant as a chequerboard foyer,

Claridge’s needed something a little smoother and
more refined than the traditional brash flavours
associated with punch. Hence the clarified milk punch –
a punch that has had milk added to it, causing the citrus
and milk to curdle, and then is strained through a coffee
filter. The milk proteins act as a net, catching much of
the colour pigment as well as some of the sugar. The
resultant drink is marvellously translucent, with all the
taste of the original ingredients in a more mellow
formulation.
Such gastronomic chemistry is not new: milk punches

have been around since the 18th century, when milk was
often added to punch as a way of counteracting the
acidity and harshness of the citrus and spirit. Today,
Claridge’s pays homage to the past with contemporary,
seasonal flavours. At Davies and Brook, the flavour of
the punch changes with the seasons: green apple and
nori in spring, strawberry and coconut in summer, pear
and bergamot in autumn and pineapple in winter. The
clarification process means that each of these drinks
looks very similar: that is, not unlike water. But the taste
of each is dramatically different.
Strawberry & Coconut Punch
MAKES 1 DRINK

35ml (1fl oz) Cocchi Rosa
25ml (1fl oz) Cocchi Americano
50ml (2fl oz) Chamomile Tea Cold Brew
30ml (1fl oz) milk
15ml (½fl oz) Bristol Syrup Company Coconut
3 dashes of SélectArôme strawberry flavouring
Mix all the ingredients in a mixing glass, then rest for 10

minutes. Once it starts curdling, strain through a paper
coffee filter (make sure you rinse the coffee filter before
using). Serve immediately in a chilled rocks glass or
keep in the refrigerator for up to 4 weeks if you are
making a larger quantity to serve friends.

Pear & Bergamot Punch
MAKES 1 DRINK

40ml (1½fl oz) Italicus Rosolio Di Bergamotto
25ml (1fl oz) Noilly Prat Original Dry Vermouth
50ml (2fl oz) Bergamot Tea Cold Brew
30ml (1fl oz) milk
20ml (¾fl oz) Bristol Syrup Company Vanilla
5 dashes of SélectArôme pear flavouring
Mix all the ingredients in a mixing glass, then rest for 10

minutes.
Once it starts curdling, strain through a paper coffee

filter (make sure you rinse the coffee filter before using).
Serve immediately in a chilled rocks glass or keep in the
refrigerator for up to 4 weeks if you are making a larger
quantity to serve to friends.

Float Like A Butterfly
MAKES 10 DRINKS
750g (1lb 10oz) fresh pineapple, chopped, including skin

20g (¾oz) fennel seeds
100g (3½oz) lemon rind
200g (7oz) celery, chopped
300ml (10fl oz) lemon verbena tea
75ml (2½fl oz) Pernod Absinthe
160ml (5½fl oz) lemon juice
300ml (10fl oz) milk
Put the pineapple, sugar, fennel seeds, lemon rind and

celery into a large container and muddle well. Add the
lemon verbena tea, the spirits and 100ml (3½fl oz) of
the lemon juice and leave to rest for 24 hours. Fine-
strain into another large container and seal with a lid.
Heat the milk without letting it boil. Slowly pour the hot
milk and the remaining lemon juice into the container of
punch and leave to infuse for 30 minutes.
Strain the punch through 2 muslin cloths and leave to

rest for 5 hours.
Strain again into a bottle and keep in the refrigerator for

up to 4 weeks. To serve, stir the punch in a mixing glass,
then strain into flutes.
✦ Credit : Maura Milia, Connaught Bar, London
Bunny Boiler
MAKES 6 DRINKS
360ml (12½fl oz) Manuka Tea-infused Banks 5 Island Rum

125ml (4fl oz) Lemon Sherbet
45ml (1½fl oz) John D Taylor’s Velvet Falernum
Lemon and pink grapefruit slices, to garnish

cubes, then pour into a punchbowl over a large block of
ice. Garnish with slices of lemon and pink grapefruit. To
serve, strain into teacups.

Osaka Punch
MAKES 1 DRINK
40ml (1½fl oz) Roku Gin

15ml (½fl oz) Briottet Crème de Pêche
40ml (1½fl oz) cold Oolong Tea

chilled rock glass over an ice block. Garnish with grated
nutmeg.
✦ Credit: George Raju, The Fumoir, London

Osaka Punch
Just the tonic
Given the prowess of the bartenders at the hotel, it
might seem baffling to even call a G&T a ‘cocktail’.
However, at Claridge’s, a good G&T – preferably made
with one part high-quality gin to four parts cold,
effervescent tonic, served in a chilled highball packed
tightly with ice cubes to the very top – is considered to
be one of the finest of drinks. It is instantly refreshing,
quintessentially British and the perfect 6pm livener.
It is also one of the very ripest for experimentation. Try

your chosen gin with different tonics. Fever-Tree has a
subtler bubble than the more boldly carbonated
Schweppes: each will bring something different to the
drink. The very adventurous might even consider a
flavoured tonic. Today, there is a huge range, many all-
natural and without artificial sweeteners (London
Essence Co.’s Pomelo and Pink Pepper is a particular
favourite).
Research different garnishes: the same gin will taste

quite different with a slice of pink grapefruit expressed
over the top. A London Dry gin such as Beefeater is
juniper and citrus-forward, meaning a lemon slice works
well; with Tanqueray No Ten, a lime or grapefruit wedge
brings out those botanicals and adds an extra
dimension to the drink. Hendrick’s, meanwhile, is
distilled with cucumber and rose, so a slice of cucumber
will bring out the aromatics beautifully. The key is to
experiment – try adding a slice of green apple, some
mint or a raspberry or two. And why not a dash of
Angostura bitters to finish?
Indeed, gin isn’t even a prerequisite. Every country has

its own classic combination of spirit, mixer and garnish,
from a Portuguese white port, tonic and orange slice to
a Mexican tequila, soda and lime (here, try using Three
Cents Pink Grapefruit Soda) or the Argentinian
hangover cure of Fernet-Branca and Coca-Cola.
THE PERFECT SERVE

Fill a chilled glass all the way to the top with ice cubes.
Pour 50ml (2fl oz) of your chosen spirit over the ice,
then add the mixer by pouring it slowly down the inside
of the glass – not from a great height – trying to
minimize contact with the ice. This will keep the mixer as
carbonated as possible and minimize dilution.
Now carefully insert a bar spoon to the bottom of the

glass, trying not to unduly disturb the ice, and turn the
ingredients and ice one full rotation. Pivot the spoon
directly under the bottom ice cube, lift the ice 2–3cm
(¾–1¼in) from the bottom of the glass and shake the
spoon lightly – a raft of bubbles will shoot up – then
slowly drop the ice back and remove the spoon from the
glass. Your drink has now been suitably woken up. As
with every aspect of the hotel, it is the small details that
make the biggest difference.
Tom Collins
MAKES 1 DRINK

2 bar spoons caster sugar
1 lemon wedge, plus an extra lemon wedge, to garnish

soda water, with ice cubes. Strain into a chilled highball
filled with ice cubes. Top up with the soda water and
garnish with a lemon wedge and the cherry.
✦ Credit: Limmer’s Hotel, London

Tom Collins
Gin Rickey
MAKES 1 DRINK

2 bar spoons caster sugar

garnish with a lime wedge.
Gin & Tonic
MAKES 1 DRINK

125ml (4fl oz) Fever-Tree Premium Indian Tonic Water
Build the gin and tonic water in a chilled highball filled

with ice cubes. Garnish with a lime wedge.
G&T Alfresco
MAKES 1 DRINK

10ml (¼fl oz) Cynar Amaro
2 drops of orange bitters
Cucumber slice, to garnish
Build the ingredients in a chilled highball filled with ice

cubes. Garnish with a cucumber slice and a slice of
orange.
Hayes Fizz
MAKES 1 DRINK


filled with ice cubes and top up with the soda water.
Maison Absinthe Colada
MAKES 1 DRINK
20ml (¾fl oz) Pernod Absinthe

20ml (¾fl oz) Clément Rhum Blanc Agricole
10ml (¼fl oz) Giffard Crème de Menthe
15ml (½fl oz) coconut cream

cubes, then strain into a chilled highball filled with
crushed ice. Garnish with a mint sprig.
✦ Credit: Natasha David and Maxwell Britten, Maison

Premiere, New York
Maison Absinthe Colada
Hurricane
MAKES 1 DRINK
30ml (1fl oz) Gosling’s Black Seal Rum

15ml (½fl oz) passionfruit syrup

chilled punch glass over crushed ice. Garnish with a slice
of orange.
✦ Credit: Pat O’Brien’s, New Orleans

Eastham & Carrie
MAKES 1 DRINK
60ml (2fl oz) Rum Blend Batch

25ml (1fl oz) Bristol Syrup Company Orgeat
5ml (1 tsp) Wray & Nephew White Overproof Rum
TO GARNISH
Mint sprig
Lime wedge
Orange wedge

cubes, then fine-strain into a chilled highball over
crushed ice. Garnish with a mint sprig, a cherry, and lime
and orange wedges.

Room, London
Madison Avenue
MAKES 1 DRINK

In a cocktail shaker, shake all the ingredients, then fine-

strain into a chilled rocks glass filled with crushed ice.
Garnish with a mint sprig.
✦ Credit: Eddie Woelke, New York

Chicago Fizz
MAKES 1 DRINK
35ml (1fl oz) Bacardí 8 Year Old Rum

1 egg white

the soda water. Add ice cubes and shake again. Strain
into a chilled highball over ice cubes and top up with the
soda water.
Vodka & Soda
MAKES 1 DRINK

Fever-Tree Premium Soda Water, to top up
Build the vodka in a chilled highball over ice cubes, then

top up with the soda water. Use a bar spoon to stir
gently. Garnish with a lime wedge.
Salty Dog
MAKES 1 DRINK
Sea salt
100ml (3½fl oz) grapefruit juice
Half-rim a chilled highball with sea salt (see here). Build

the ingredients in the glass over ice cubes.
Apple Collins
MAKES 1 DRINK
40ml (1½fl oz) Horseradish-infused Plymouth Gin

15ml (½fl oz) Heather Honey Syrup
15ml (½fl oz) apple juice
7.5ml (1½ tsp) Cinnamon Bark Syrup
6 dashes of Citric Acid Solution
Ground cinnamon, to garnish

cubes, then fine-strain into a chilled juice glass over an
ice block. Garnish with ground cinnamon.

London
Apple Collins
Floradora
MAKES 1 DRINK

2 raspberries, plus an extra raspberry, to garnish

ginger ale, with ice cubes, then strain into a chilled
highball filled with ice cubes. Top up with the ginger ale
and garnish with a raspberry and a lime wedge.
✦ Credit: J A Grohusko, Jack’s Manual (1908)

Cucumber Collins
MAKES 1 DRINK
50ml (2fl oz) Hendrick’s Gin

6 dashes of Fee Brothers Celery Bitters
3 cucumber slices, plus an extra slice, to garnish

soda water, with ice cubes, then strain into a chilled
highball over ice cubes. Top up with the soda water and
garnish with a large cucumber slice in the drink.
Albemarie Fizz
Morning Glory Fizz
Peach Blow Fizz
Chicago Fizz
Ramos Gin Fizz
MAKES 1 DRINK
50ml (2fl oz) Haymans Old Tom Gin

12.5ml (2½ tsp) lemon juice
12.5ml (2½ tsp) lime juice
3 dashes of orange flower water

the soda water. Add 3 ice cubes and shake again until
they are completely dissolved. Fine-strain into a chilled
highball and top up with the soda water.
✦ Credit: Henry Charles Ramos, Imperial Cabinet

Saloon, New Orleans
Ramos Gin Fizz
Morning Glory Fizz
MAKES 1 DRINK
45ml (1½fl oz) Chivas Regal 12 Year Old Blended Scotch Whisky
1 egg white

add ice cubes and shake again. Strain into a chilled
highball filled with ice cubes and top up with the soda
water.
✦ Credit: George Winter, How to Mix Drinks (1884),

and O H Byron, The Modern Bartenders’ Guide (1884)
Imperial Buck
MAKES 1 DRINK

Pineapple slice, to garnish

highball filled with ice cubes. Top up with the soda water
and garnish with a slice of pineapple.

Peach Blow Fizz
MAKES 1 DRINK

15ml (½fl oz) double cream
1 egg white
2 strawberries

Fine-strain into a chilled fizz glass or highball filled with
ice cubes and top up with the soda water.
Apple Blow Fizz
MAKES 1 DRINK

1 egg white

Strain into a chilled highball filled with ice cubes and top
up with the soda water.
Ginger Sling
MAKES 1 DRINK

15ml (½fl oz) Ginger Syrup
Slice of fresh root ginger, to garnish

ginger ale, with ice cubes, then fine-strain into a chilled
highball over ice cubes. Top up with the ginger ale and
garnish with the slice of fresh ginger.
✦ Credit: Aidan Bryan, Claridge’s Bar, London

Albemarle Fizz
MAKES 1 DRINK

2 raspberries

soda water, with ice cubes, then fine-strain into a chilled
fizz glass or highball filled with ice cubes and top up
with the soda water.
Missionary’s Downfall
MAKES 1 DRINK

10ml (¼fl oz) Wood’s Navy Rum
Churn all the ingredients, except the navy rum, with

crushed ice in a cocktail shaker. Pour into a chilled
punch glass over crushed ice. Float the navy rum on top
and garnish with a mint sprig and a slice of pineapple.

Hollywood
Fog Cutter
MAKES 1 DRINK
15ml (½fl oz) Rémy Martin VSOP Cognac

20ml (¾fl oz) Havana Club 3 Year Old Rum
10ml (¼fl oz) Plymouth Gin
5ml (1 tsp) Lustau Fino Sherry
12.5ml (2½ tsp) lemon juice
7.5ml (1½ tsp) Bristol Syrup Company Orgeat

cubes, then fine-strain into a chilled highball filled with
crushed ice. Garnish with a slice of orange and a mint
sprig.
✦ Credit: Trader Vic

Fog Cutter
Queens Park Swizzle
MAKES 1 DRINK

8 dashes of Angostura bitters, plus a little extra, to garnish
Build the ingredients in a mixing tin and churn with

crushed ice. Pour into a chilled highball and top with
more crushed ice. Garnish with a ring of bitters around
the inside of the rim, cap with more crushed ice and
finish with a mint sprig.
✦ Credit: Queens Park Hotel, Port of Spain, Trinidad

How to host your own cocktail party
What one experiences upon leaving Claridge’s is an
immediate urge to plan your return. But when this is not
possible, a party in your own home can use some of the
same principles that have been delighting our guests.
On any given night at Claridge’s, there are not only over

700 guests in the four bars, but also up to 1,000
people across the event spaces, all in need of a cocktail.
When Diane von Furstenberg designed the Claridge’s
Christmas Tree in 2018, there was a party to celebrate
for 300 guests. Claridge’s created five cocktails for the
event and made 300 of each, as well as serving another
five classic cocktails on request. All in all, nearly 2,100
cocktails were consumed over the course of the
evening. Merry Christmas, indeed.
Whether you are making cocktails for 500, 50 or 15

people, advance planning is essential. Spend time
deciding on recipes beforehand, so you can work out
what spirits are needed. Consider the number of citrus
fruits you need for juice and garnish: each lemon
contains approximately 40ml (1½fl oz) of juice, each
lime 25ml (1fl oz); and you can get four or five twists
from each fruit.
As a rule, for a party of up to 50 people, there should

be a choice of three drinks: one long and citrus-based,
one spirits-forward and one Champagne-based.
Juices and syrups can be prebatched. If, for example,
you are serving a Moscow Mule, mix the correct ratios of
lime juice, sugar syrup and ginger syrup into one bottle,
so that you can simply add 35ml (1fl oz) of this mixture
to each drink when serving.
At a standalone cocktail party, allow for three drinks per

person (or 1–2 if there is a dinner afterwards). Unless
the intention is to get your guests somewhat befuddled,
do not serve Martinis – although if you do, you will
probably only need to plan for 1–2 per person.
You absolutely must have plenty of ice. You will need it

for shaking, stirring and serving. To be safe, allow for
500g (1lb 2oz) of ice per drink or 1.5kg (3lb 5oz) per
person.
SETTING UP
Once all the necessary pre-planning has been done,
consider your set up and mise en place. Ideally you can
commandeer a small area in the kitchen or wherever you
are entertaining. Have a chopping board, knife and
peeler to hand for twists and garnishes. Now, place all
your bottles and tools on the left-hand side of your
station. Once you have used each bottle, place it on the
right-hand side. This stops you from forgetting any
ingredient and allows you to check what you’ve added so
far if you get distracted by the idle gossip of your most
scurrilous friend. Take your time, jigger accurately and
taste the cocktails as you go along (dip a metal straw
into the drink, with your finger over the other end to trap
a little liquid inside).
Once you have finished making your drinks you should
clean down, wash all your tools and reset, ready for the
next round.
BE PREPARED
If you’d rather spend time mingling than mixing, pre-
prepared bottles of Martinis, daiquiris or White Russians
will make life infinitely easier – and rather jollier. On the
night in question, you will simply need to pour and
garnish.
With bottled cocktails, the most important things to

consider are dilution and temperature. As you will be
serving straight from the bottle rather than stirring or
shaking with ice, you need to add a small amount of still
mineral water to the cocktail to adequately dilute the
mixture. As a rule, you should add 10-15% of the
volume of the cocktail in water. So, in a classic Martini
containing 60ml (2fl oz) gin, 12.5ml (¼fl oz) dry
vermouth and a dash of orange bitters (see here), you
would add around 10ml (¼fl oz) water for dilution.
You must also keep the bottle either in the freezer (for
spirit-forward drinks such as Manhattans) or, for a
cocktail that contains juices or any other ingredients that
would freeze, in the refrigerator.
Tommy’s Margarita
Kir
Champagne Cocktail
Zombie
MAKES 1 DRINK
20ml (¾fl oz) El Dorado 15 Year Old Rum

20ml (¾fl oz) Havana Club Especial Rum
20ml (¾fl oz) Ron Zacapa 23 Centenario
20ml (¾fl oz) Bacardí Carta Blanca Rum
15ml (½fl oz) John D Taylor’s Velvet Falernum
10ml (¼fl oz) Bristol Syrup Company Grenadine

cubes, then fine-strain into a chilled stemmed beer
glass filled with crushed ice. Garnish with a slice of
pineapple and a mint sprig.

Hollywood
Jungle Bird
MAKES 1 DRINK
40ml (1½fl oz) Gosling’s Black Seal Rum

4 pineapple leaves, to garnish

cubes, then strain into a chilled rocks glass over an ice
block. Garnish with a pineapple wedge and 4 pineapple
leaves.
✦ Credit: Jeffrey Ong, Kuala Lumpur

Piña Colada
(blended version)
MAKES 1 DRINK

25ml (1fl oz) coconut cream
6 fresh pineapple chunks, plus a pineapple wedge, to garnish
Blend all the ingredients with a scoop of crushed ice

until silky smooth. Pour into a chilled highball and
garnish with a pineapple wedge on the rim of the glass.
Piña Colada
(shaken version)
MAKES 1 DRINK

15ml (½fl oz) Plantation Stiggins’ Fancy Pineapple Rum
15ml (½fl oz) coconut cream
2.5ml (½ tsp) Cane Syrup
Whip shake all the ingredients with 3 ice cubes until

they are fully dissolved, then pour into a chilled
stemmed beer glass over crushed ice. Garnish with a
mint sprig.
Jungle Bird
Zombie
Fog Cutter
Batanga
MAKES 1 DRINK
Sea salt
12.5ml (2½ tsp) lime juice
Coca-Cola, to top up
Rim a chilled highball with sea salt (see here). Build the
tequila and lime juice in the glass with ice cubes. Top up
with Coca-Cola and garnish with a lime wedge.
✦ Credit: Don Javier Delgado Corona, La Capilla,

Tequila, Mexico
1789
MAKES 1 DRINK
45ml (1½fl oz) Coffee-infused Plantation 3 Stars Rum

30ml (1fl oz) Dewatsuru Sakura Emaki Rosé Sake
15ml (½fl oz) Cane Syrup
15ml (½fl oz) pineapple juice
1 egg white
Fever-Tree Mediterranean Tonic Water, to top up

the tonic water, then add ice cubes and shake again.
Pour into a flute and top up with the tonic water.
✦ Credit: Harrison Ginsberg, Crown Shy, New York

Treat for Kings
MAKES 1 DRINK

5ml (1 tsp) agave syrup
3 fresh pineapple wedges, plus an extra wedge, to garnish

and garnish with a pineapple wedge and a mint sprig.
✦ Credit: Riccardo Vacca, Claridge’s Bar, London

Chartreuse Swizzle
MAKES 1 DRINK
30ml (1fl oz) Green Chartreuse

10ml (¼fl oz) John D Taylor’s Velvet Falernum
Churn all the ingredients in a cocktail shaker with

crushed ice, then pour into a chilled highball. Top up
with more crushed ice and garnish with a pineapple
wedge and a lime wedge.
✦ Credit: Marco Dionysos, Tres Agaves, San Francisco

Cuba Libre
MAKES 1 DRINK
½ a lime, cut into 4 wedges, plus an extra wedge, to garnish

Muddle the lime wedges in a chilled highball, until the

juice and oils are released. Add the rum and a splash of
the Coca-Cola and stir. Add ice cubes and stir again
from the bottom of the glass. Top up with Coca-Cola
and garnish with another lime wedge.
Mamie Taylor
MAKES 1 DRINK

Build the ingredients, except the ginger ale, in a chilled

highball over ice cubes. Top up with the ginger ale.
Garnish with a lime wedge and a piece of crystallized
ginger on a cocktail stick.
✦ Credit: Albert S Crockett, The Old Waldorf-Astoria

Bar Book (1934)
Scorpion
MAKES 1 DRINK

25ml (1fl oz) Appleton Estate Jamaica Rum
7.5ml (1½ tsp) Bristol Syrup Company Orgeat

ice block. Garnish with a wedge of pineapple and the
cherry.
✦ Credit: Victor Bergeron, Trader Vic’s Bartender’s

Guide (1947)
Singapore Sling
MAKES 1 DRINK
40ml (1½ fl oz) Plymouth Gin

10ml (¼fl oz) Heering Cherry Liqueur
5ml (1 tsp) Bénédictine
TO GARNISH
Orange slice
Mint sprig

and garnish with a slice of orange, a cherry and a mint
sprig.
✦ Credit: Ngiam Tong Boon, Raffles Hotel, Singapore

Claridge’s Regal
MAKES 1 DRINK
2 orange slices
2 lemon slices
½ a passionfruit
Gently churn all the ingredients in a cocktail shaker with

crushed ice. Pour into a highball and garnish with a mint
sprig.

Claridge’s Regal
Gin Gin Mule
MAKES 1 DRINK


garnish with a mint sprig and a lime wedge.

Moscow Mule
MAKES 1 DRINK

2 dashes of Angostura bitters, plus 2 extra dashes, to garnish
Fentimans Ginger Beer, to top up

ginger beer, with ice cubes, then strain into a chilled
highball filled with ice cubes. Top up with the ginger
beer and garnish with 2 dashes of bitters and a lime
wedge.
✦ Credit: Wes Price, Cock ‘n’ Bull, Hollywood

Mojito
MAKES 1 DRINK
50ml (2fl oz) Bacardí Ron Superior Heritage Limited Edition or Havana
Club Especial Rum
Churn all the ingredients in a cocktail shaker with

crushed ice, then pour into a chilled highball. Top up
with more crushed ice and garnish with a mint sprig and
a lime wedge.
Smokey Cokey
MAKES 1 DRINK
35ml (1fl oz) Lagavulin 16 Year Old Whisky

Build the whisky in a chilled highball over ice cubes. Top

up with Coca-Cola, then stir to combine.
Añejo Highball
MAKES 1 DRINK

25ml (1fl oz) Pierre Ferrand Dry Curaçao

ginger beer, with ice cubes. Strain into a chilled highball
filled with ice cubes. Top up with the ginger beer and
garnish with a slice of orange.

Northern Soul
MAKES 1 DRINK

25ml (1fl oz) Aperol
TO GARNISH
Orange twist
Crystallized ginger
Cinnamon stick

ginger beer, with ice cubes, then strain into a chilled
highball filled with ice cubes. Top up with the ginger
beer and garnish with an orange twist, a piece of
crystallized ginger on a cocktail stick and a cinnamon
stick.
✦ Credit: Andreas Cortes, Claridge’s Bar, London

Fish House Punch
MAKES 1 DRINK

TO GARNISH
Lemon wedge
Mint sprig
Grated nutmeg

cubes, then strain into a chilled highball over crushed
ice. Garnish with a lemon wedge, a mint sprig and a little
grated nutmeg.
Grapefruit Americano
MAKES 1 DRINK

25ml (1fl oz) Grapefruit Cordial
Build all the ingredients, except the soda water, in a

chilled highball filled with ice cubes. Top up with the
soda water and garnish with a slice of pink grapefruit.
✦ Credit: Darren Leaney, Capitano, Melbourne

Paloma
MAKES 1 DRINK
Sea salt
Three Cents Pink Grapefruit Soda, to top up
Half-rim a chilled highball with sea salt (see here). In a

cocktail shaker, shake all the ingredients, except the
soda, with ice cubes. Strain into the glass over ice
cubes, then top up with the soda and garnish with a
lime wedge.
✦ Made popular by: Don Javier Delgado Corona, La

Capilla, Tequila, Mexico
Dark & Stormy
MAKES 1 DRINK

Build the ingredients, except the ginger beer, in a chilled

highball over ice cubes. Top up with the ginger beer.
Garnish with a lime wedge and a piece of crystallized
ginger on a cocktail stick.
✦ The National Drink of Bermuda

Saratoga Brace Up
MAKES 1 DRINK

1 egg white

Strain into a chilled highball filled with ice cubes and top
up with the soda water.

Pear Shandy
MAKES 1 DRINK
75ml (2½fl oz) Lustau Amontillado Sherry

15ml (½fl oz) St George Spiced Pear Liqueur
15ml (½fl oz) Cinnamon Bark Syrup
2 pear slices
75ml (2½fl oz) Burning Sky Arise Pale Ale

pear slices and pale ale, with ice cubes. Place the pear
slices in a chilled highball, add the pale ale and then
fine-strain in the shaken cocktail.

Gentlemen’s Buck
MAKES 1 DRINK


and garnish with a slice of pineapple.
Sloe Passion
MAKES 1 DRINK

20ml (¾fl oz) Tanqueray London Dry Gin
½ a passionfruit, plus another ½, to garnish

cubes, then strain into a chilled highball filled with ice
cubes. Garnish with half a passionfruit.
✦ Credit: Tina Bryan, Claridge’s Bar, London

El Diablo
MAKES 1 DRINK

Build the first 4 ingredients in a chilled highball over ice

cubes. Top up with the ginger ale. Float the crème de
cassis on top and garnish with a lime wedge.
✦ Credit: Trader Vic’s Book of Food & Drink (1946)

That’s Life
MAKES 1 DRINK
40ml (1½ fl oz) Monkey Shoulder Scotch Whisky

10ml (¼fl oz) Ilegal Joven Mezcal
25ml (1fl oz) Cocchi Barolo Chinato
10ml (¼fl oz) Salted Lapsang Syrup
2 large capers, to garnish
Stir all the ingredients, except the soda water, in a

mixing glass, then strain into a chilled highball over a
long ice block. Top up with the soda water and garnish
with the capers.
✦ Credit: Declan McGurk, The Savoy, London

Hoffman House Fizz
MAKES 1 DRINK

15ml (½fl oz) double cream
1 egg white
1 orange slice

the soda water. Add ice cubes, then shake again. Strain
into a chilled highball filled with ice cubes and top up
with the soda water.
✦ Credit: David A Embury, The Fine Art of Mixing

Drinks (1948)
Presbyterian
MAKES 1 DRINK

Build the ingredients, except the ginger ale, in a chilled

highball. Top up with the ginger ale and garnish with a
slice of orange.
Adonis
Claridge’s Cocktail Hour
Claridge’s is firmly of the opinion that Cocktail Hour is
any hour you please.
The Bright Young Things of the 1920s considered

‘Cocktail Hour’ to last from 5.30pm to 7pm. This is
according to Alec Waugh, brother of Evelyn, who
claimed to have invented the cocktail party here in
London. A drinks party before dinner, rather than after
as was customary, seemed like a far superior idea for all
concerned. Thus, in the autumn of 1925, Waugh invited
30 guests to a late afternoon tea with ‘the conventional
appurtenances of a tea: crumpets, cakes, savoury
sandwiches ... Then, at a quarter to six, I produced my
surprise – a beaker of Daiquiris.’ Guest and bestselling
novelist Sheila Kaye-Smith was unable to make her
dinner date, the word spread, and the Cocktail Hour was
born.
At Claridge’s, the Cocktail Hour stretches boundlessly.

Pineapple daiquiris are shaken and mandarin negronis
stirred from noon until the early hours. While the bars
tend to be busiest around 6pm as guests flock in for a
restorative pre-dinner pick me up – if you would like a
Flapper at 11am, an Apple Collins at 3pm or a 1am Mary
Pickford, then by all means be our guest.
The Painter’s Room, which opened in 2021, was

designed precisely with the ethos that any hour can be
Cocktail Hour. It takes inspiration from the Continental
culture of lighter drinks, consumed whenever the fancy
takes. Thus, drinks in The Painter’s Room veer towards
the long and spritzy, the fizzy and fragrant:
approachable drinks such as the Nishi and Golden Hour.
These are drinks that liven rather than lull and tempt
rather than quash the appetite. At Claridge’s, a cocktail
is never out of the question – regardless of the hour.
Aperol Spritz
MAKES 1 DRINK
100ml (3½fl oz) Laurent-Perrier La Cuvée NV Champagne

20ml (¾fl oz) Fever-Tree Soda Water
Build the ingredients in a wine glass, in the order above

to reduce the loss of carbonation. Add ice cubes with
tongs and stir lightly to combine. Garnish with a slice of
orange.
Diplomat
MAKES 1 DRINK
35ml (1fl oz) Martini Bianco

Lightly stir all the ingredients in a mixing glass, then

pour into a chilled coupe.
✦ Credit: Harry Craddock, American Bar, The Savoy,

London
Corgi Spritz
MAKES 1 DRINK

5ml (1 tsp) Bristol Syrup Company Passionfruit
2.5ml (½ tsp) sugar
Three Cents Pink Grapefruit Soda, to top up

soda, with ice cubes, then fine-strain into a chilled short
stemmed wine glass. Top up with the soda and garnish
with an orange twist.
✦ Adapted by: Matteo Carretta, Davies and Brook,

London
Poire Normandie
MAKES 1 DRINK
40ml (1½fl oz) Poire Normandie Batch

40ml (1½fl oz) Eric Bordelet Poiré Authentique
1 dash of Citric Acid Solution
Green apple slice, to garnish

Garnish with the green apple slice.

Room, London
Milano Torino
MAKES 1 DRINK

Build the Campari and vermouth in a chilled rocks glass

over an ice block. Stir for 10–15 seconds, then garnish
with an orange coin.
Diplomat
Milano Torino
Corgi Spritz
Aperol Spritz
Rome with a View
Menthe
MAKES 1 DRINK
25ml (1fl oz) Peppermint & Lemon Cordial

130ml (4½fl oz) sparkling grape juice (we use Château de La
Magdeleine Perlant de Raisin Blanc)
Build the ingredients in a chilled wine glass over ice

cubes. Garnish with a mint sprig.
Pimm’s Cup
MAKES 1 DRINK
50ml (2fl oz) Pimm’s No 1 Cup

TO GARNISH
Orange wedge
Lemon slice
Cucumber slice
½ a strawberry
Mint sprig
Build the Pimm’s and bitters in a chilled highball filled

with ice cubes, then top up with the ginger ale. Garnish
with an orange wedge, a slice of lemon, a slice of
cucumber, half a strawberry and a mint sprig.
Orange Flower
MAKES 1 DRINK
40ml (1½fl oz) Seedlip Spice 94

25ml (1fl oz) Æcorn Bitter
5ml (1 tsp) orange flower water

cubes, then strain into a chilled coupe. Garnish with an
orange coin.
Pear Passion
MAKES 1 DRINK
175ml (6fl oz) apple juice

20ml (¾fl oz) pear purée
15ml (½ fl oz) lime juice
½ a passionfruit, plus another ½, to garnish
Build all the ingredients in a chilled highball over

crushed ice, then churn. Top up with more crushed ice
and garnish with half a passionfruit.
Claridge’s Lemonade
MAKES 1 DRINK
2 lemons, skin and pith removed, plus a lemon twist, to garnish

200ml (7fl oz) still water
Blend all the ingredients with a small scoop of crushed

ice until silky smooth. Fine-strain into a chilled highball
and garnish with a lemon twist.
Claridge’s Lemonade
La Pappa Reale
MAKES 1 DRINK
30ml (1fl oz) Suze


hard shake with ice cubes until the shaker is very cold.
Strain into a chilled half coupe. Express the lemon coin
Claridge’s Garibaldi
MAKES 1 DRINK
40ml (1½fl oz) Campari

5ml (1 tsp) passionfruit syrup

short shake with 3 ice cubes. Fine-strain into a chilled
highball filled with ice cubes and garnish with an orange
wedge.
✦ Credit: Matteo Carretta, Claridge’s Bar, London

Claridge’s Garibaldi
Rome with a View
MAKES 1 DRINK

Build the ingredients, except the soda water, in a chilled

and garnish with an orange wedge.
✦ Credit: Michael Mcllroy, Attaboy, New York

Sherry Cobbler
MAKES 1 DRINK
2 fresh pineapple chunks

2 orange slices, plus an orange wedge, to garnish
60ml (2fl oz) Lustau Fino Sherry
15ml (½fl oz) Palo Cortado sherry
Muddle the fruit in a cocktail shaker, then add the

remaining ingredients, except the Palo Cortado, and
shake with ice cubes. Pour into a chilled highball over
crushed ice and float the Palo Cortado on top. Garnish
with orange and lemon wedges and a straw.
Soft Garibaldi
MAKES 1 DRINK

100ml (3½fl oz) orange juice
30ml (1fl oz) Heather Honey Syrup
Blood orange slice, to garnish

cubes, then fine-strain into a flute. Garnish with a slice
of blood orange.
Ma Cherie
MAKES 1 DRINK
70ml (2½fl oz) Lustau Fino Sherry

15ml (½fl oz) Pineapple Cordial
7.5ml (1½ tsp) John D Taylor’s Velvet Falernum
7.5ml (1½ tsp) Green Chartreuse
2 pinches of salt
2.5cm (1 in) celery slice
1 cucumber slice, plus a cucumber ribbon, to garnish
In a cocktail shaker, lightly shake all the ingredients with

ice cubes for 3–4 seconds. Fine-strain into a chilled
highball with a cucumber ribbon wrapped inside the
glass, over crushed ice.
✦ Credit: Leo Robitschek, NoMad Hotel, New York

Beetroot Lassi
MAKES 1 DRINK
75ml (2½fl oz) pink grapefruit juice

30ml (1fl oz) Greek yogurt
10ml (¼fl oz) agave syrup
10ml (¼fl oz) beetroot juice
Grated lime zest, to garnish

beetroot juice, with ice cubes, then fine-strain into a
chilled highball over crushed ice. Float the beetroot juice
on top, add more crushed ice and then garnish with
grated lime zest.
Beetroot Lassi
Aperol Chiaro
MAKES 1 DRINK

Olive, to garnish

cubes until the shaker is too cold to hold. Fine-strain
into a chilled half coupe and garnish with an olive.
Nishi
MAKES 1 DRINK
75ml (2½fl oz) Nishi Batch

7.5ml (1½ tsp) St Lawrence Gold Pure Maple Syrup
Build the ingredients in a chilled highball over an ice

block. Stir for 5 seconds.

London
Strawberry & Vinegar
MAKES 1 DRINK
30ml (1fl oz) Cocchi Barolo Chinato

30ml (1fl oz) Merlet Crème de Fraise des Bois
5ml (1 tsp) aged balsamic vinegar
Stir all the ingredients in a mixing glass, with ice cubes,

then strain into a chilled half coupe. Express the orange
coin over the top, then discard.
Pimm’s & Lemonade
MAKES 1 DRINK
50ml (2fl oz) Pimm’s No 1 Cup

Fever-Tree Sicilian Lemonade, to top up
TO GARNISH
Orange wedge
Lemon slice
Cucumber slice
½ a strawberry
Mint sprig
Build the Pimm’s and bitters into a chilled highball filled

with ice cubes, then top up with the lemonade. Garnish
with an orange wedge, a slice of lemon, a slice of
cucumber, half a strawberry and a mint sprig.
Adonis
MAKES 1 DRINK

30ml (1fl oz) sweet vermouth
Stir all the ingredients in a mixing glass, then fine-strain

into a chilled coupe. Garnish with a lemon twist.
Spice 94
MAKES 1 DRINK
4 raspberries
50ml (2fl oz) Seedlip Spice 94
100ml (3½fl oz) apple juice
15ml (½fl oz) Heather Honey Syrup
1 egg white
Muddle the raspberries in a cocktail shaker, then add

the remaining ingredients and dry shake. Add ice cubes
and shake again. Pour into a chilled highball over
crushed ice and garnish with orange and lemon wedges
and a straw.
Kir
MAKES 1 DRINK
15ml (½fl oz) Merlet Crème de Cassis

160ml (5½fl oz) dry white wine (we use Château La Coste Les Pentes
Douces 2018)
Build the crème de cassis and wine in a white wine glass

over ice cubes. Stir for 20 seconds to chill.
Banana & Fino
MAKES 1 DRINK

20ml (¾fl oz) Tempus Fugit Crème de Banane
Build the sherrry and crème de banane in a chilled rocks

glass over an ice block. Stir to chill.
✦ Credit: Remy Savage, A Bar With Shapes For A

Name, London
Campari Spritz
MAKES 1 DRINK
40ml (1½fl oz) Laurent-Perrier La Cuvée NV Champagne

35ml (1fl oz) Fever-Tree Soda Water
Build the ingredients in a chilled wine glass, in the order

above to reduce the loss of carbonation. Add ice cubes
with tongs and stir lightly to combine. Garnish with a
slice of orange.
Golden Hour
MAKES 1 DRINK
30ml (1fl oz) Suze

30ml (1fl oz) St-Germain elderflower liqueur
60ml (2fl oz) Apple Citrus
6 mint leaves
Build all the ingredients, except the soda water, in a

chilled highball over ice cubes. Stir, then top up with the
soda water.

Room, London
Almost a Bellini
MAKES 4 DRINKS
200ml (7fl oz) Château La Coste Rosé

100ml (3½fl oz) Pierre Ferrand Pineau Des Charentes
10ml (¼fl oz) Merlet Crème De Pêche
4ml (¾tsp) Citric Acid Solution
Combine all the ingredients in a bottle and carbonate

using a soda syphon (use 2 charges). Leave to rest in
the refrigerator for 2 hours. This will keep in the
refrigerator for 4 weeks.
To serve, pour into a chilled wine glass over an ice block

and stir briefly.

Room, London
Pine Americano
MAKES 1 DRINK

150ml (5fl oz) Idyll Pine Forest Soda
Build the Campari and vermouth in a chilled highball

filled with ice cubes. Top up with the soda.
✦ Credit: Marcis Dzelzainis, Idyll Drinks

Calvados & Tonic
MAKES 1 DRINK

Fever-Tree Premium Indian Tonic Water, to top up
Build the Calvados in a chilled highball over ice cubes,

then top up with the tonic water. Use a bar spoon to stir
gently. Garnish with a lemon wedge.
The Painter’s Room Old Fashioned

Atlantic Nights
Clave
Honey & Chamomile
Almost a Bellini
Golden Hour
Cubano Americano
MAKES 1 DRINK
20ml (¾fl oz) Coffee-infused Bitter Vermouth

20ml (¾fl oz) Rooibos-infused Martini Rubino
15ml (½fl oz) Bacardí Ron Superior Heritage Limited Edition
10ml (¼fl oz) Punt e Mes Vermouth
Build all the ingredients, except the tonic water, in a

chilled rocks glass over an ice block and stir for 20
seconds. Add the tonic water and stir for another 20
seconds.
✦ Adapted by: Nathan McCarley-O’Neill, The Painter’s

Room, London
Café Americano
MAKES 1 DRINK
40ml (1½fl oz) Cocchi Storico Vermouth Di Torino

15ml (½fl oz) Mr Black Cold Brew Coffee Liqueur
Build the ingredients, except the tonic water, in a chilled

highball over ice cubes, then top up with the tonic water.
Use a bar spoon to stir gently. Garnish with a slice of
orange.
Americano
MAKES 1 DRINK

Build the Campari and the vermouth in a chilled highball

over ice cubes. Top up with the soda water and garnish
with a slice of orange.
Atlantic Avenue
MAKES 1 DRINK
50ml (2fl oz) Atlantic Avenue Batch

15ml (½fl oz) Rhubarb Syrup
20ml (¾fl oz) Apple Citrus
2 dashes of Cosmo Bitters

for 20 seconds, then fine-strain into a chilled coupe.
Garnish with a grapefruit coin.

Room, London
White Port & Tonic
MAKES 1 DRINK
50ml (2fl oz) Graham’s Fine White Port

Bay leaf, to garnish
Build the port in a chilled highball over ice cubes, then

top up with the tonic water. Use a bar spoon to stir
gently. Garnish with a lemon wedge and a bay leaf –
slap the bay leaf in the palm of your hand first, to wake it
up and release the aroma and oils.
Jasmine
MAKES 1 DRINK
30ml (1fl oz) Muyu Jasmine Verte

20ml (¾fl oz) Tío Pepe Sherry
1 dash of Amargo Chuncho Bitters
Stir all the ingredients in a mixing glass with ice cubes.

Strain into a chilled coupe.
✦ Credit: Monica Berg & Alex Kratena, Tayēr +

Elementary, London
Nashi Pear Spritz
(Davies and Brook)
MAKES 1 DRINK
4 dashes Muyu Vetiver Gris

20ml (¾fl oz) Martini Riserva Speciale Ambrato
90ml (3fl oz) Nashi Pear Juice Reduction
50ml (2fl oz) Billecart-Salmon Champagne Brut Rosé

mixing glass with ice cubes. Strain into a stemmed
Pilsner glass over ice cubes and top up with the
Champagne. Garnish with a mint sprig.
Nashi Pear Spritz
Bamboo
MAKES 1 DRINK


then discard. Garnish with the cherry.
✦ Credit: Louis Eppinger, Grand Hotel, Yokohama

Hugo Spritz
MAKES 1 DRINK

Build the ingredients in a chilled highball, in the order

above to reduce the loss of carbonation. Add ice cubes
with tongs and stir lightly to combine. Garnish with a
mint sprig and a lemon wedge.
Monte Flip
MAKES 1 DRINK
30ml (1fl oz) Amaro Montenegro

30ml (1fl oz) Mr Black Cold Brew Coffee Liqueur
1 egg yolk
Blitz the ingredients in a blender with 3 ice cubes for 10

seconds. Pour into a chilled coupe.
Keystone Snap
MAKES 1 DRINK

5ml (1 tsp) Melipona honey
50ml (2fl oz) Malawi Antlers Tea

a slice of pink grapefruit.
✦ Credit: Ryan Chetiyawardana, Mr Lyan, London

Vermouth & Tonic
MAKES 1 DRINK

Build the vermouth in a chilled highball over ice cubes,

then top up with the tonic water. Use a bar spoon to stir
gently. Garnish with a lemon wedge.
Campari Shakerato
MAKES 1 DRINK

10ml (¼fl oz) liquid from a jar of bourbon Fabbri Amarena cherries
In a cocktail shaker, shake the Campari and cherry liquid

with ice cubes until the shaker is too cold to hold – this
is important to ensure adequate dilution. The drink
should have a soft texture and be light pink in colour.
Fine-strain into a chilled half coupe. Express the orange
coin over the top, then discard.
Claridge’s Strawberry
MAKES 1 DRINK
1 cucumber slice
5ml (1tsp) Caramel Syrup
20ml (¾fl oz) D&B Strawberry Syrup
20ml (¾fl oz) Rooibos Tea
20ml (¾fl oz) Tío Pepe Dos Palmas Fino Sherry
25ml (1fl oz) Monkey 47 Gin
25ml (1fl oz) London Essence Co. Grapefruit & Rosemary Tonic Water
Basil leaf, to garnish

tonic water, with ice cubes, then fine-strain into a chilled
rocks glass over an ice block. Top up with tonic water
and garnish with a basil leaf.
Claridge’s Strawberry
VP&T
MAKES 1 DRINK
30ml (1fl oz) Pommeau de Normandie

15ml (½fl oz) Vine Leaf-infused Tanqueray No Ten
Schweppes Tonic Water, to top up
Skeleton leaf, to garnish
Build the ingredients, except the tonic water, in a chilled

highball over ice cubes, then top up with the tonic water.
Use a bar spoon to stir gently. Garnish with a skeleton
leaf.
✦ Credit: Daniel Schofield, Schofield’s Bar, Manchester

Mandarin Shrub
MAKES 1 LITRE (1¾ PINT)
500ml (18fl oz) mandarin juice

100ml (3½fl oz) white wine vinegar
Rind of 6 mandarins
Combine all the ingredients in a vacuum bag and sous-

vide at 60°C (140°F) for 30 minutes.
Rest in an ice bath for 10 minutes, then pass through a

paper coffee filter into a large bottle. This will keep in
the refrigerator for up to 2 weeks.
Raspberry Shrub
250g (9oz) fresh raspberries

400ml (14fl oz) still mineral water
100ml (3½fl oz) reserve sherry vinegar
500g (1lb 2oz) caster sugar
Combine the raspberries, the measured water and the

vinegar in a saucepan over a low heat until the water has
taken on the colour of the raspberries. Add the sugar
and continue to heat for another 5 minutes until the
sugar has completely dissolved.
Pass through a chinois into a large bottle. This will keep

in the refrigerator for up to 4 weeks.
Pomelo Shrub
500ml (18fl oz) pomelo juice

Combine the pomelo juice and sugar in a saucepan

over a low heat and simmer until the sugar has
dissolved. Remove from the heat and leave to cool.
Once the liquid is room temperature, pour into a bottle.

This will keep in the refrigerator for up to 4 weeks.
Olive Leaf Cordial
MAKES 760ML (26½FL OZ)
200ml (7fl oz) warm water

130g (4½oz) caster sugar
10g (¼oz) fresh olive leaf
5g (⅛oz) citric acid powder
350ml (12fl oz) OP Anderson Aquavit
115ml (4fl oz) Æcorn Aperitif Dry
Combine the measured water with the sugar, olive leaf

and citric acid and leave to infuse for 4 hours.
Add the aquavit and Æcorn. Pass through a chinois into

a large bottle. This will keep in the refrigerator for up to
4 weeks.
Grapefruit Cordial
MAKES 850ML (1½ PINT)
24g (1oz) white grapefruit rind

600ml (20fl oz) white grapefruit juice
12g (½oz) citric acid powder
Combine the grapefruit rind and sugar and leave to

infuse for 30 minutes.
Remove the rind from the sugar and stir in the

grapefruit juice. Once the sugar has dissolved, add the
citric acid and mix again.
Pour into a large bottle. This will keep in the refrigerator

for up to 4 weeks.
Pear Cordial
MAKES 730ML (1⅓ PINTS)
150g (5½oz) Passe Crassane pear, diced, skin left on

6g (¼oz) malic acid powder
360ml (12½fl oz) still mineral water
Combine all the ingredients in a vacuum bag and leave

to infuse for 24 hours.
Pass through a paper coffee filter into a bottle. This will

keep in the refrigerator for up to 4 weeks.
Pineapple Cordial

Blitz all the ingredients in a blender, then pass through a

chinois into a bottle. This will keep in the refrigerator for
up to 4 weeks.
Parsnip & Thyme Cordial
200g (7oz) parsnips, peeled and diced

20g (¾oz) dried Greek thyme
6g (¼oz) citric acid powder
Combine the parsnips, thyme and measured water in a

vacuum bag. Sous-vide at 60°C (140°F) for 1 hour.
Pass through a paper coffee filter, then add the sugar

and citric acid. Stir until the sugar has dissolved, then
pour into a bottle. This will keep in the refrigerator for up
to 4 weeks.
Peppermint & Lemon Cordial
1g (1/32oz) Rare Tea Company English Peppermint

250ml (9fl oz) hot water
2g (1/16oz) malic acid powder
Steep the peppermint tea leaves in the measured hot

water for 2 minutes. Pass through a chinois, then add
the sugar and malic acid and stir until the sugar has
dissolved. Leave to cool.
Once the liquid is room temperature, pour into a bottle.

This will keep in a refrigerator for up to 4 weeks.
D&B Rhubarb Cordial
500g (1lb 2oz) rhubarb, roughly chopped

2g (1/16oz) ascorbic acid powder

vide at 60°C (140°F) for 2 hours.

up to 2 weeks.
Watermelon Cordial
250ml (9fl oz) fresh watermelon juice

250g (9oz) sugar
Mix the watermelon juice with the sugar until the sugar
has dissolved then add the citric acid and the ascorbic
acid. Pass through a chinois into a bottle. This will keep
Rhubarb Cordial #1
150g (5½oz) rhubarb, sliced

2 drops of red food colouring
Combine the rhubarb, sugar and measured water in a

saucepan. Bring to the boil and simmer until the
rhubarb has softened. Remove from the heat and leave
to rest for 30 minutes.
Add the food colouring and citric acid and stir until the
citric acid has dissolved. Pass through a chinois into a
bottle. This will keep in the refrigerator for up to 4
weeks.
Almond Blossom Cordial
2g (1/16oz) Rare Tea Company Rare Spanish Almond Blossom

200ml (7fl oz) hot water (100°C / 212°F)
Steep the tea in the measured hot water for exactly 2

minutes. Strain through a paper coffee filter and leave
to cool for 10 minutes.
Slowly add the liquid to the sugar, stirring until the sugar
has dissolved. This cordial must be served on the day it
is made.
NOTE: As sugar syrup is so commonly used in cocktails, we have

included the recipe at the front of the book.
Heather Honey Syrup
150g (5½oz) heather honey

Mix the honey with the measured water until the honey
has completely dissolved, then pour into a bottle. This
Miso Syrup
MAKES 700ML (1¼ PINT)
200g (7oz) barley miso

2 egg whites
Caster sugar
Combine the miso and the measured water in a

saucepan. Whisk the egg whites with a splash of water,
then add them to the saucepan. Heat gently, stirring
occasionally, until the egg white has set on the surface.
Carefully remove the egg and pass the liquid through a

fine sieve and then a paper coffee filter. Weigh the
strained liquid and add double the amount of caster
sugar. Stir until dissolved, then pour into a bottle. This
Cane Syrup

500g (1lb 2oz) raw cane sugar
Combine the measured water and sugar in a saucepan

over a medium heat and stir until the sugar has
dissolved. Bring to the boil, then remove from the heat
and pour into a bottle. This will keep in the refrigerator
for up to 4 weeks.
Chestnut Honey Syrup
400g (14oz) Rowse blossom honey

250g (9oz) fresh chestnuts
Combine the ingredients in a vacuum bag and sous-

vide at 60°C (140°F) for 2 hours. Pass through a chinois
into a bottle. This will keep in the refrigerator for up to 4
weeks.
Bay Leaf Syrup

4 bay leaves
Mix the measured water and sugar until the sugar has
dissolved. Break the bay leaves into pieces, add to the
syrup and leave to infuse for at least 6 hours.

Almond Flower Syrup
150g (5½oz) acacia honey

15ml (½fl oz) Almond Blossom Tincture
15ml (½fl oz) Manuka Tincture
2.5ml (½ tsp) Steenbergs Natural Almond Extract
1 drop orange flower water
Mix all the ingredients, then pour into a bottle. This will
Ginger Syrup
100g (3½oz) fresh root ginger, unpeeled

Peel the ginger and juice it. Mix the juice with the sugar
until the sugar has completely dissolved.
Pass through a chinois into a bottle. This will keep in the

refrigerator for up to 4 weeks.
Lapsang Souchong Syrup
15g (½oz) loose-leaf lapsang souchong tea

Steep the tea leaves in the measured hot water for 5

minutes (do not over steep or it will become tannic and
bitter).
Pass through a chinois. Whisk in the sugar until

completely dissolved, then pass through a chinois a
second time into a bottle. This will keep in the
Toasted Pineapple Syrup
1kg (2lb 4oz) fresh pineapple slices

Toast the pineapple slices in a deep frying pan until they

begin to caramelize on both sides, taking care not to
burn them. Add the measured water and sugar and
bring to the boil. Remove from the heat and leave to
cool.

Cinnamon Bark Syrup
600ML (20FL OZ)
50g (1¾oz) cinnamon bark

500g (1lb 2oz) cane sugar
Combine the cinnamon bark and the measured hot

water and leave to infuse for 30 minutes.
Pass through a paper coffee filter, then add the sugar

and stir until the sugar has dissolved. Pour into a bottle.
This will keep in the refrigerator for up to 4 weeks.
Rhubarb Syrup
MAKES 1.2 LITRES (2 PINTS)
350ml (12fl oz) cold-pressed rhubarb juice

900g (2lb) caster sugar
100g (3½oz) fresh rhubarb, sliced

vide at 60°C (140°F) for 3 hours.

up to 4 weeks.
Lemongrass Syrup

50g (1¾oz) fresh lemongrass
Combine the measured water and lemongrass in a

saucepan and bring to the boil. Remove from the heat,
add the sugar and stir until the sugar has dissolved.
Leave to rest for 2 hours.

Rooibos Syrup
12.5g (½oz) loose-leaf rooibos tea

500g (1lb 2oz) demerara sugar
Steep the rooibos leaves in the measured hot water for

5 minutes (do not over steep or it will become tannic
and bitter).
Pass through a chinois. Whisk in the sugar until

completely dissolved, then pass through a chinois a
second time into a large bottle. This will keep in the
Salted Lapsang Syrup
10g (¼oz) loose-leaf lapsang souchong tea

50g (1¾oz) salt

minutes.
Pass through a chinois. Add the salt and stir until

dissolved. Add the sugar and stir again until dissolved,
then pour into a large bottle. This will keep in the
Purple Corn (Chicha) Syrup
Skin from ½ a fresh pineapple

400g (14oz) dried purple corn
½ cinnamon stick
3g (1/10oz) cloves
Wash the pineapple skin and combine with the

remaining ingredients, except the sugar, in a saucepan.
Bring to the boil, then cover with foil and simmer for 45
minutes. Remove from the heat and leave to cool.
Pass through a paper coffee filter. Add the sugar and

stir until dissolved, then pour into a bottle. This will keep
Winter Syrup
500ml (18fl oz) agave syrup

150g (5½oz) fresh root ginger
1 cinnamon stick
Combine all the ingredients with 125ml (4fl oz) of the

measured water in a saucepan. Simmer over a low heat
for 10 minutes, adding the remaining water at intervals
so that the liquid is never too thick. Remove from the
heat and leave to rest for 1 hour.

Roasted Beet Syrup
300g (10½oz) golden beetroot, peeled and sliced

50ml (2fl oz) vodka
Toast the beetroot slices in a deep frying pan until they

begin to caramelize on both sides, taking care not to
burn them. Add the vodka and let it cook off, then add
the measured water and sugar and bring to the boil.
Remove from the heat and leave to cool.

Parsnip Syrup
500g (1lb 2oz) parsnips, peeled and sliced

Combine the parsnips and measured water in a

saucepan. Bring to the boil and simmer until the
parsnips have softened. Remove from the heat and
leave to rest for 30 minutes.
Pass through a chinois into a bottle and add the sugar.

Mix well so that the sugar dissolves completely. This will
Black Cardamom Syrup
6 black cardamom pods

Crack the black cardamom pods and then leave to

infuse in the measured hot water for 2 hours. Pass
through a chinois, discarding the pods, then add the
sugar and stir until dissolved.
Once the liquid is at room temperature, pour into a

weeks.
Strawberry Syrup
85g (3oz) frozen strawberries

500ml (18fl oz) cane sugar
Defrost the strawberries at room temperature.
Combine the strawberries and cane sugar in a vacuum

bag. Seal and sous-vide at 52°C (126°F) for 4 hours.

D&B Strawberry Syrup
700g (1lb 9oz) strawberries

Combine the strawberries and sugar in a vacuum bag

and sous-vide at 52°C (126°F) for 20 minutes.

Spicy Vanilla Honey
200g (7oz) Rowse blossom honey

200g (7oz) Bristol Syrup Company Vanilla
40g (1½oz) Bird’s Eye chillies, sliced lengthways
Wear gloves when making this syrup. Combine all the

ingredients in a vacuum bag and sous-vide at 60°C
(140°F) for 1 hour.
Rest in an ice bath and leave for 15 minutes, then pass

through a chinois into a bottle. This will keep in the
Caramel Syrup

Heat the sugar in a saucepan, without stirring, until it

begins to brown and turn liquid. Remove from the heat
and slowly add the measured water, stirring gently, until
the water is fully incorporated and there are no sugar
crystals. This will keep in the refrigerator for up to 2
weeks.
Café Syrup
50g (1¾oz) white shiro miso

50g (1¾oz) caster sugar
Combine the miso and measured water and stir until the
miso has dissolved. Slowly add the sugar and stir until
dissolved, then pass through a chinois into a bottle. This
Roasted Almond Tincture
200g (7oz) blanched almonds

250ml (9fl oz) vodka
Toast the almonds in a frying pan over a low heat until

golden, taking care not to burn them. Combine with the
vodka and leave to infuse for 12 hours.
Pass through a chinois into an atomizer. This will keep in

the refrigerator for up to 4 weeks.
Almond Blossom Tincture
2g (1/16oz) loose-leaf almond flower tea

100ml (3½fl oz) vodka
Combine the tea leaves and vodka in a vacuum bag and

sous-vide at 52°C (126°F) for 1 hour.
Pass through a chinois and then a paper coffee filter

into an atomizer. This will keep in the refrigerator for up
to 4 weeks.
Manuka Tincture
MAKES 60ML (2¼FL OZ)
3g (1/10oz) loose-leaf manuka tea

60ml (2¼fl oz) vodka
Combine the tea leaves and vodka in a vacuum bag and


into an atomizer. This will keep in the refrigerator for up
to 4 weeks.
Atlantic Avenue Batch
600ml (20fl oz) Tanqueray No Ten

150ml (5fl oz) Tarragon-infused Dolin Dry Vermouth
Combine the gin and vermouth in a bottle. This will keep

Banana-infused Macallan Whisky
100g (3½oz) dried banana

700ml (1¼ pint) Macallan Sherry Oak 12 Year Old Whisky
Combine the banana and whisky in a vacuum bag and

sous-vide at 60°C (140°F) for 2 hours.

Bay Leaf-infused Belvedere Vodka
25g (1oz) fresh bay leaves

Combine the bay leaves and vodka in a vacuum bag

and sous-vide at 65°C (149°F) for 2 hours.

up to 4 weeks.
Café Espresso Batch

160ml (5½fl oz) Mr Black Cold Brew Coffee Liqueur
25g (1oz) Fernet-Branca Menta
100g (3½oz) Valrhona Waina 35% white chocolate
100g (3½oz) banana (overripe and dark brown)
80ml (2¾fl oz) Café Syrup
200ml (7fl oz) milk
Combine all the ingredients, except the milk and lemon

juice, in a vacuum bag and sous-vide at 60°C (140°F)
for 1 hour. Remove, open the bag slightly and add the
milk and lemon juice, using a funnel. Seal the bag, place
in an ice bath and leave for 30–45 minutes, until the
mixture starts to curdle. Pass through a paper coffee
filter into a bottle. This will keep in the refrigerator for up
to 6 weeks.
Barnard Batch
200ml (7fl oz) The Lakes The One Fine Blended Whisky
60ml (2fl oz) Pierre Ferrand Pineau Des Charentes
Combine the whisky and Pineau des Charentes in a

weeks.
Coconut Batch
200g (7oz) coconut oil

13g (½oz) edible rose petals
100g (3½oz) fresh lychee
Melt the coconut oil in a saucepan over a low heat until

the oil has melted to a liquid, then add the rose petals,
ensuring they are all covered in oil. Leave to cool, then
place in a container and leave to rest for 24 hours at
room temperature.
Combine the rose-infused coconut oil with the

remaining ingredients in a vacuum bag and sous-vide at
60°C (140°F) for 1 hour. Place in the freezer for 24
hours, then pass through a chinois into a bottle. This will
Cardamom-infused Maker’s Mark Bourbon
Whisky

4 dried cardamom leaves
Combine the whisky and cardamom leaves and leave to

infuse for 24 hours at room temperature.
Pass through a chinois, discarding the leaves, then pour

weeks.
Coconut Butter-washed Bacardí Heritage
700ml (1¼ pint) Bacardí Ron Superior Heritage Limited Edition

70g (2½oz) coconut butter
Blend the rum and coconut butter, then leave to infuse

for a few hours at room temperature. Put the mixture
into the freezer for 24 hours. The butter will become
solid and separate from the rum.
Carefully remove the layer of butter, then pass the rum

through a chinois into a bottle. This will keep in the
Cherry-infused Diplomático Planas Rum
100g (3½oz) frozen sour Fabbri Amarena cherries

750ml (25½fl oz) Diplomático Planas Rum
Defrost and drain the cherries. Combine them with the

rum in a vacuum bag and sous-vide at 65°C (149°F) for
1 hour.
Rest in an ice bath for 45 minutes, breaking up the

cherries in the bag to release the flavour.

Coconut-infused Campari
140g (5oz) coconut oil

700ml (1¼ pint) Campari
Melt the coconut oil in a saucepan over a low heat, then

combine with the Campari in a sous-vide vacuum bag.
Leave to infuse for 24 hours at room temperature, then
refrigerate until chilled.
Pass through a chinois and a paper coffee filter into a

weeks.
Chamomile-infused Hepple Gin
25g (1oz) loose-leaf chamomile tea

700ml (1¼ pint) Hepple Gin
Combine the tea leaves and gin and leave to infuse for
at least 8 hours at room temperature.

Coffee-infused Bitter Vermouth
10g (¼oz) Assembly coffee beans

750ml (25½fl oz) Martini Riserva Speciale Bitter
Combine the coffee beans and vermouth and leave to

infuse for 30 minutes at room temperature.

Coffee-infused Plantation 3 Stars Rum
6.5g (¼oz) Ethiopian coffee beans

750ml (25½fl oz) Plantation 3 Stars Rum
Gently crack the coffee beans with a muddler, then

combine with the rum. Leave to infuse for 30 minutes
at room temperature.

weeks.
Fig Leaf-infused Mancino Vermouth Rosso
Amaranto
35g (1¼oz) fig leaves, chopped

700ml (1¼ pint) Mancino Vermouth Rosso Amaranto
Combine the fig leaves and vermouth and leave to


Curry Leaf-infused Mancino Secco Vermouth
35g (1¼oz) fresh curry leaves

750ml (25½fl oz) Mancino Vermouth Secco
Combine the curry leaves and vermouth and leave to

infuse for 24 hours at room temperature.

Coffee-infused Carpano Antica Formula
Vermouth
25g (1oz) Assembly coffee beans

750ml (25½fl oz) Carpano Antica Formula Vermouth
Combine the coffee beans and vermouth in a vacuum

bag and sous-vide at 60°C (140°F) for 15 minutes.

up to 4 weeks.
Douglas Fir-infused Campari
150g (5½oz) Douglas Fir needles

700ml (1¼ pint) Campari
Combine the pine needles and campari in a vacuum

bag and leave to infuse for 1 hour at room temperature,
then sous-vide at 60°C (140°F) for 1 hour.

up to 6 weeks.
Green Fig-infused Michter’s Bourbon
3 green figs, thinly sliced

750ml (25½fl oz) Michter’s US*1 Kentucky Straight Bourbon Whiskey
Combine the figs and bourbon in a vacuum bag and


up to 4 weeks.
Horseradish-infused Plymouth Gin
50g (1¾oz) horseradish, peeled and sliced lengthways

Combine the horseradish slices and gin in a vacuum

bag and sous-vide at 65°C (149°F) for 1 hour.

weeks.
Nashi Pear Skin Belvedere
150g (5½oz) nashi pear skin

Brush the pear skin with the ascorbic acid, then

combine with the vodka in a vacuum bag and sous-vide
at 60°C (140°F) for 2 hours.

Manuka Tea-infused Banks 5 Island Rum
50g (1¾oz) loose-leaf manuka tea

700ml (1¼ pint) Banks 5 Island Rum
Combine the tea leaves and rum and leave to infuse for
30 minutes at room temperature.

Gyokuro-infused Darroze 8 Year Old
Armagnac
20g (¾oz) Gyokuro green tea leaves

750ml (25½fl oz) Darroze Les Grands Assemblages 8 Year Old
Armagnac
Combine the tea leaves and Armagnac and leave to


Mandarin & Cranberry-infused Campari
5 mandarins
50g (1¾oz) frozen cranberries
750ml (25½fl oz) Campari
Use a microplane grater to zest the mandarins, then

remove the remaining rind. Discard the rind and reserve
the whole fruit. Combine the mandarin zest with 3 of the
peeled mandarins, the frozen cranberries and the
Campari in a vacuum bag (reserve the remaining
mandarins for a garnish if using the same day). Sous-
vide at 65°C (149°F) for 1 hour.

up to 4 weeks.
Rooibos-infused Martini Rubino
2g (1/16oz) loose-leaf rooibos tea

750ml (25½fl oz) Martini Riserva Speciale Rubino
Combine the rooibos and vermouth and leave to infuse

for 30 minutes at room temperature.

Saffron-infused Cocchi Americano
2g (1/16oz) saffron threads

Combine both the saffron and Cocchi Americano and

leave to infuse for 24 hours in the refrigerator.

Poire Normandie Batch
270ml (9¼fl oz) Cinzano Bianco Vermouth

270ml (9¼fl oz) Merlet Crème de Poire
180ml (6½fl oz) Miclo Poire Williams Eau de Vie
Combine all the ingredients and pour into a bottle. This

Olive-infused Martini Ambrato
700ml (1¼ pint) Martini Riserva Speciale Ambrato

140g (5oz) green olives
2ml (½ tsp) Pectinex
Combine all the ingredients in a Thermomix, then leave

to rest for 2 hours.

Milk-infused Rye Batch
150ml (5fl oz) milk

700m (1¼ pint) Michter’s US*1 Single Barrel Straight Rye Whiskey
Heat the milk in a saucepan over a low heat, ensuring it

does not boil. Combine the warm milk and the whiskey
in a container and leave to infuse for 1 hour at room
temperature – this mixture will curdle.
Pass through a chinois 3 times until the liquid runs

clear, then pour into a bottle. This will keep in the
Rose-infused Plymouth Gin
25g (1oz) edible dried rose buds

700ml (1¼ pint) Plymouth Gin
Combine the rose buds and gin in a container and leave

to infuse for at least 12 hours at room temperature.

Tarragon Bitters
30g (1oz) fresh tarragon

Combine the tarragon and vodka in a vacuum bag and

leave to infuse for 3 hours at room temperature.

Nishi Batch
450ml (16fl oz) Nashi Pear Skin Belvedere

150ml (5fl oz) Lustau Oloroso Sherry
150ml (5fl oz) Pierre Ferrand Pineau Des Charentes

Rum Blend Batch
100ml (3½fl oz) Clément Créole Shrubb Liqueur

300ml (10fl oz) Appleton Estate Signature Jamaica Rum
10ml (¼fl oz) English Harbour Rum
20ml (¾fl oz) Rhum J M XO Rum

Almond-infused Merlet Brothers Blend
Cognac
60g (2oz) blanched almonds

700ml (1¼ pint) Merlet Brothers Blend Cognac
Combine the almonds and Cognac in a vacuum bag


up to 4 weeks.
Vine Leaf-infused Tanqueray No Ten
700ml (1¼ pint) Tanqueray No Ten

25g (1oz) dried vine leaves
Combine the gin and vine leaves in a vacuum bag and

leave to infuse for 2 hours at room temperature.

Cultured Butter-infused Whisky
100g (3½oz) The Estate Dairy Cultured Butter

700ml (1¼ pint) Suntory Toki Whisky
Melt the butter in a saucepan, stirring slowly, until it

begins to bubble and turns golden brown. Remove from
the heat, add the whisky and leave to cool.
Place the infused butter in a vacuum bag and freeze for

24 hours. Pass through a chinois into a bottle. This will
Tonka Bean-infused Noilly Prat Ambré
Vermouth
12g (½oz) tonka beans, chopped into small pieces

750ml (25½fl oz) Noilly Prat Ambré Vermouth
Combine the tonka bean pieces and vermouth and

leave to infuse for 1 hour at room temperature.

Popcorn-infused Suntory Chita Whisky
350ml (12fl oz) Suntory Chita Whisky

10g (¼oz) sweet and salty popcorn
5g (⅛oz) unsalted butter, melted
Combine all the ingredients and place in the freezer

overnight.

Rooibos-infused Noilly Prat Original Dry
Vermouth
15g (½oz) loose-leaf rooibos tea

750ml (25½fl oz) Noilly Prat Original Dry Vermouth
Combine the rooibos and vermouth in a vacuum bag


up to 4 weeks.
Milk-washed Coffee Vodka
MAKES 850ML (1½ PINT)
25g (1oz) ground coffee

700ml (1¼ pint) vodka
35ml (1fl oz) Merlet C2 Café & Cognac Liqueur
5ml (1 tsp) lactic acid
310ml (11fl oz) milk
Combine the ground coffee, vodka and coffee liqueur

and leave to infuse for 30 minutes at room
temperature.
Pass through a paper coffee filter, then add the lactic

acid. Pour the alcohol into the milk (not the milk into the
alcohol) and rest for 10 minutes, then strain through a
paper coffee filter. If the liquid comes out cloudy, strain
it again through the same coffee filter until is clear, then
pour it into a bottle. This will keep in the refrigerator for
up to 4 weeks.
Saffron-infused Konik’s Tail Vodka
5g (⅛oz) saffron threads

750ml (25½fl oz) Konik’s Tail Vodka
Combine the saffron and vodka and leave to infuse for 3

hours at room temperature.

Tarragon-infused Dolin Dry Vermouth
200g (7oz) fresh tarragon

700ml (1¼ pint) Dolin Dry Vermouth
Combine the tarragon and vermouth in a container and

leave to infuse for at least 12 hours at room
temperature.

Apricot Reduction
100g (3½oz) dried apricots

75ml (2½fl oz) Briottet Crème d’Abricot
Combine the apricots, sugar and water in a saucepan

and simmer over a low heat. Once the sugar has
dissolved, remove from the heat and leave to rest for 30
minutes.
Blitz the mixture in a blender, then add the brandy and

pour into a container. This will keep in the refrigerator
for up to 4 weeks.
Banana Wine
MAKES 2.5 LITRES (4½ PINTS)
1.5kg (3lb 5oz) ripe bananas, peeled

2 litres (3½ pints) fresh grape juice
440g (1lb) caster sugar
3g (1/10 oz) Gervin GV5 White Fruit Wine Yeast
Blizt the bananas, sugar and grape juice in a blender.

Pour into an air-locked glass jar and add the yeast.
Keep at room temperature for 1 week, mixing it every
day.
After 1 week, pass through a paper coffee filter into a

weeks.
Pistachio Orgeat
250g (9oz) unsalted raw pistachios

250ml (9fl oz) still water, plus extra to wash and soak
Caster sugar
2.5ml (½ tsp) orange flower water
Wash the pistachios, then cover with water and leave to

soak for 2–3 hours.
Drain the pistachios, then place in a blender. Add the

measured still water and blitz to a fine paste. Strain the
mixture through a mesh strainer (we use a 200 Micron
nut milk bag), pressing down to release the liquid.
Weigh the resulting pistachio milk, then heat gently in a

saucepan. Add an equal weight of caster sugar to the
pistachio milk. Remove from the heat when the sugar
has dissolved and add the orange flower water. Leave to
cool, then pour into a bottle. This will keep in the
Malic Acid Solution
MAKES 80ML (2¾FL OZ)
20g (¾oz) malic acid powder

80ml (2¾fl oz) water
Mix the malic acid with the measured water until the
powder has completely dissolved, then pour into a
dropper bottle. This will keep in the refrigerator for up to
2 weeks.
Oolong Tea
50g (1¾oz) loose-leaf oolong tea

700ml (1¼ pint) hot water

minutes.

refrigerator for up to 3 days.
Citric Acid Solution
20g (¾oz) citric acid powder

Mix the citric acid with the measured water until the
powder has completely dissolved, then pour into a
dropper bottle. This will keep in the refrigerator for up to
2 weeks.
Saline Solution
10g (¼oz) salt

Mix the salt with the measured water until the salt has
completely dissolved, then pour into a dropper bottle.
This will keep for up to 4 weeks.
Sweet Vermouth Blend

250ml (9fl oz) Punt e Mes Vermouth
Combine the vermouths and pour into a bottle. This will

Clarified Pineapple Juice

2g (1/16oz) agar agar
Whisk 125ml (4fl oz) of the pineapple juice with the agar
agar. Pour into a saucepan and bring to a simmer for 1–
2 minutes to activate the agar agar. Slowly add the
remaining pineapple juice to the saucepan. Use a sugar
thermometer to make sure the temperature of the juice
doesn’t drop below 35°C (95°F). Once the juice is
incorporated, move the solution to an ice bath to set,
and leave until cool.
Whisk again, then fine-strain slowly through a paper

coffee filter paper into a bottle. This will keep in the
refrigerator for up to 3 days.
Strawberry Sherbet
200g (7oz) strawberries

Combine the strawberries and sugar in a vacuum bag

and leave to infuse for 24 hours.
Add the measured water and sousvide at 60°C (140°F)

for 20 minutes.

weeks.
Grapefruit Sherbet
175g (6 oz) yellow grapegruit rind

1kg (2lb 4oz) caster sugar
Microplane the grapefruit rind, then place in a bowl with

the sugar. Leave to infuse for 10 minutes.
Add the grapefruit juice and stir until the sugar has
dissolved. Pass through a chinois into a bottle. This will
Pomelo Sherbet

200g (7oz) pomelo rind
400ml (14fl oz) pomelo juice
Combine the sugar and pomelo rind in a vacuum bag

and leave overnight. Sous-vide at 60°C (140°F) for 15
minutes.
Rest in an ice bath for 10 minutes. Discard the rind and

pour the syrup into a saucepan with the pomelo juice.
Bring to the boil, then remove from the heat. Leave to
cool, then pour into a large bottle. This will keep in the
Lemon Sherbet
150g (5½oz) lemon rind

Combine the lemon rind and sugar in a vacuum bag

and leave to infuse for 24 hours.
Discard the rind. Add the lemon juice and measured

water, then sous-vide at 60°C (140°F) for 20 minutes.
Rest in an ice bath for 30 minutes, then pour into a

weeks.
Smoked Saline Solution
2 drops of liquid smoke

20g (¾oz) table salt
80ml (2¾fl oz) water
Mix the liquid smoke and salt, then add to the measured
water and stir until the salt has dissolved. Pour into a
dropper bottle. This will keep for up to 2 weeks.
Vanilla Cream
5 drops of vanilla extract

Mix the vanilla extract and cream until combined. This

will keep in the refrigerator for up to 3 days.
Apricot Sorbet
250g (9oz) Boiron apricot purée

50g (1¾oz) caster sugar
21.25g (¾oz) glucose
2g (1/16oz) stabilizer
8.75g (¼oz) staboline
Combine all the ingredients in an ice cream machine

and churn until frozen. This will keep in the freezer for
up to 4 weeks.
Agave Caramel
250ml (9fl oz) agave syrup

250ml (9fl oz) Monin Caramel Syrup
Mix the syrups until completely combined, then pour

weeks.
Nashi Pear Juice Reduction
1kg (2lb 4oz) nashi pears

2kg (4lb 8oz) red pears
1 tsp sea salt
Peel the pears to remove the skin. Pass the pears

through a centrifugal juicer, then pass through a chinois
into a saucepan. Add the ascorbic acid and sea salt.
Heat for 10 minutes over a medium heat, until the liquid
has reduced to approximately 500ml (18fl oz). Remove
from the heat and leave to cool.
Pass through a chinois and pour into a bottle. This will

keep in the refrigerator for up to 1 week.
Chamomile Tea Cold Brew
10g (¼oz) loose-leaf chamomile tea

500ml (18fl oz) cold water
Combine the tea leaves and measured water and leave

to infuse for 4 hours.

Bergamot Tea Cold Brew
10g (¼oz) loose-leaf bergamot tea

500ml (18fl oz) cold water
Combine the the tea leaves and measured water and

leave to infuse for 3 hours.

Malawi Antlers Tea
25g (1oz) Rare Tea Company Malawi Antlers White Tea

500ml (18fl oz) hot water (85°C/185°F)
Steep the white tea in the measured hot water for 2

minutes, then pass through a chinois into a bottle. This
Rooibos Tea
500ML (18FL OZ)
5g (⅛oz) Rare Tea Company South African Wild Rooibos

Steep the rooibos in the measured hot water for 5

minutes, then pass through a chinois into a bottle. This
will keep in the refrigerator for up to 5 days.
Vango Bitters
½ vanilla pod, split lengthways and seeds scraped

100ml (3½fl oz) Angostura bitters
Combine the vanilla seeds and bitters and leave to

infuse for 1 week.

Lacto-fermented Blueberry Wine
500g (1lb 2oz) blueberries

Pinch of salt
250ml (9fl oz) verjus
120ml (4fl oz) Empirical Helena Spirit
Wash the blueberries, then combine them with the salt

in a sous-vide vacuum bag. Seal the bag and leave in a
warm, dry place for 1 week.
Blitz the salted blueberries in a blender with the verjus.

Pass through a chinois, add the Empirical Helena Spirit
and pour into a bottle. This will keep in the refrigerator
for up to 4 weeks.
Pineapple Saccharum
250g (9oz) fresh pineapple

Combine the pineapple and sugar in a vacuum bag and

sous-vide at 60°C (140°F) for 4 hours.

Apple Citrus
500ml (18fl oz) Bramley apple juice

5ml (1 tsp) malic acid powder
Combine the apple juice and malic acid and mix until
the powder has completely dissolved. Pour into a bottle.
This will keep in the refrigerator for up to 3 days.
Fermented Apple
500ml (18fl oz) cold-pressed apple juice

100g (3½oz) dextrose
0.5g (1/64 oz) Gervin GV5 White Fruit Wine Yeast
1g (1/32oz) yeast nutrient
Combine all the ingredients in an air-locked glass jar.

Leave to ferment at a controlled temperature (about
25°C / 77°F) for 1 week.

Japanese Ceremonial Matcha Bitters
2g (1/16oz) Rare Tea Company Japanese Ceremonial Matcha



chinois multiple times to remove any sediment. Pour
weeks.
Cosmo Bitters
100ml (3½fl oz) Pernod Absinthe

100ml (3½fl oz) Regans’ Orange Bitters
Combine the absanthe and bitters and pour into a

weeks.
Chamomile-infused Blossom Honey
5g (⅛oz) Rare Tea Company Whole Chamomile Flowers

250ml (9fl oz) hot water (100°C/212°F)
500ml (18fl oz) Rowse blossom honey
Steep the chamomile flowers in the hot water for 10

minutes. Strain through a paper coffee filter.
Allow to cool for 10 minutes, then add the blossom

honey and stir until dissolved. Pour into a bottle. This will
Pineapple Tepache
5g (⅛oz) cinnamon stick

5g (⅛oz) cloves
5g (⅛oz) star anise
60g (2¼oz) gula melaka (palm sugar)
100g (3½oz) cane sugar
250g (9oz) pineapple rind
250g (9oz) fresh pineapple, cut into chunks
Toast the cinnamon, cloves and star anise in a

saucepan, then add the measured water and simmer for
2 minutes – no longer, otherwise the flavour will be too
intense. Add the gula melaka and cane sugar and stir
until they have dissolved. Leave to simmer for 5
minutes.
Add the pineapple rind, chunks and juice, then pour into
a plastic tub. Place a lid on top but not fully closed, as
you want some air to get to the liquid. Leave it to
ferment for 5 days at room temperature, stirring it every
day.

Hot Spiced Cider
500ml (18fl oz) Bramley apple juice

15ml (½fl oz) fresh ginger juice
16g (½oz) orange rind
2 cardamom pods
1 Ceylon cinnamon stick
2 cloves
3 star anise
1 vanilla pod, split lengthways and seeds scraped
Combine all the ingredients in a saucepan and bring to

the boil. Simmer for 10 minutes, then remove from the
heat and leave to rest for 30 minutes.

To reheat, warm slowly in a saucepan over a low heat,

making sure the cider does not boil. Alternatively, sous-
Hot Chocolate
470ml (16½fl oz) double cream

65ml (2¼fl oz) water
25g (1oz) chocolate, 55% cocoa solids
65g (2¼oz) chocolate, 70% cocoa solids
1 vanilla pod, split lengthways and seeds scraped
Pinch of salt
Heat the cream, the measured water, both the

chocolates and the vanilla in a bowl over a saucepan
filled with hot, but not boiling, water – about 85°C
(185°F). This will stop the chocolate from burning. Stir
constantly until melted, then pour over the remaining
ingredients in a large bowl. Mix until everything is
dissolved, then pass through a chinois into a bottle. This
To reheat, warm slowly in a saucepan over a low heat,

making sure the hot chocolate does not boil.
Alternatively, sous-vide at 68°C (154°F) for 10 minutes.
Index
numbers in italics refer to images
1789
21st-Century Artist
A
Adonis 1, 2
Agave Caramel
Madame y Patrón
Albemarle Fizz 1, 2
Alfonso 1, 2
All Year Round
Almond Blossom Cordial
Saint Remy
Almond Blossom Tincture
Almond Flower Sour
Almond Flower Syrup
Almond-infused Merlet Brothers Blend Cognac
Almost A Bellini 1, 2
Amaretto Sour
Amelia
American whiskey
American Trilogy 1, 2
Apple Cider
Blinker
Bourbon & Pear
Bushwick
Coffee Boulevardier
Creole Cocktail
D&B Manhattan 1, 2
Gentlemen’s Buck
Greenpoint
Kentucky Maid
Little Italy
Maple Old Fashioned
Old Pal 1, 2
Padrino
Prescription Julep
Rattlesnake
Red Hook
Remember the Maine
Rum & Cherry
Start Me Up
Three Kingdoms
Toronto
Trinidad Sour
Vieux Carré
Americano
Añejo Highball
Angel Face
Aperol Chiaro
Aperol Spritz 1, 2
Apple Blow Fizz
Apple Car
Apple Cider
Apple Citrus
Atlantic Avenue
Golden Hour 1, 2
Rhubarby
Apple Collins 1, 2
Apple Jack Rabbit
Apricot Fizz
Apricot Reduction
Three Kingdoms
Apricot Sorbet
Army & Navy
Artifact Sour
Artist’s Special 1, 2
Atlantic Avenue
Atlantic Nights 1, 2
Aviation
B
B&B Sour
Bamboo
Banana & Fino
Banana-infused Macallan Whisky
Money Honey
Banana Wine
Money Honey
Bardot 1, 2
Barnard Sour
Barnard Batch
Basis for Theory
Batanga
Battle of New Orleans
Bay Leaf Syrup
Weasel
Rum & Cherry
Beauty of Season 1, 2
Bee Pollen Crusta 1, 2
Bee’s Knees
Beetroot Lassi 1, 2
Behind the Painted Screen
Bellini
Bentley
Bergamot Tea Cold Brew
Between the Sheets
Bijou
Bitter Orange
Bitter Reviver 1, 2
bitters
Black Cardamom Syrup
Goodfellas
Black Manhattan
Black Pearl 1, 2
Blinker
Bobby Burns
Bohemian Rhapsody
Boulevardier 1, 2
Bourbon & Pear
Bramble
Brandy Alexander
Brandy Crusta
Breakfast Martini
Brigadoon
Broadway 1, 2
Brooks Street 1, 2
Brown Derby
Bucks Fizz
Bunny Boiler
Burlington Sour
Burrough’s Reviver
Bushwick
Business
C
Café Americano
Café Espresso 1, 2
Cafe Espresso Batch
Café Syrup
Caipirinha
Caipiroska
Call Me Denzel
Calvados & Tonic
Cameron’s Kick
Campari Shakerato
Campari Spritz
Cane Syrup
Caramel Syrup
Claridge’s Strawberry 1, 2
Cardamom-infused Maker’s Mark Bourbon Whisky
Goodfellas
Cardinale
Casino
Celery Fizz 1, 2
Chamomile Tea Cold Brew
Chamomile-infused Blossom Honey
Honey & Chamomile 1, 2
Fumoir Negroni 1, 2
Champagne Cobbler 1, 2
Champagne Cocktail 1, 2
Champagne Colada
Champs-Élysées
Champs-Élysées #2020 1, 2
Charles, The
Charlie Chaplin
Chartreuse Swizzle
Rum & Cherry
Chestnut Honey Syrup
Chicago Fizz 1, 2
Chocolate Marquisa
Chrysanthemum
Cinnamon Bark Syrup
Apple Collins 1, 2
Pear Shandy
Pirate Queen
Citric Acid Solution
Apple Collins 1, 2
Claridge’s Club
Poire Normandie
Weasel
Claridge’s
Cocktail Hour
cocktails by numbers
creating a new cocktail
Claridge’s Bar Martini 1, 2
Claridge’s Club
Claridge’s Garibaldi 1, 2
Claridge’s Lemonade 1, 2
Claridge’s Regal 1, 2
Clarified Pineapple Juice
Piña Clara
Classic Jasmine Cocktail
Clave 1, 2
Cloud of Mists
Clover Club
Cock of the Rock
cocktail parties
be prepared
setting up
Coconut 1, 2
Coconut Batch
Coconut Butter-washed Bacardí Heritage
Piña Clara
Coconut-infused Campari
Coconut Negroni
Coffee Cocktail 1, 2
Coffee-infused Bitter Vermouth
Cubano Americano
Coffee-infused Carpano Antica Formula Vermouth
Coffee Boulevardier
Fumoir Negroni 1, 2
1789
cognac
21st-Century Artist
Almond-infused Merlet Brothers Blend Cognac
B&B Sour
Between the Sheets
Bohemian Rhapsody
Brandy Alexander
Brandy Crusta
Champagne Cocktail 1, 2
Champs-Élysées
Champs-Élysées #2020 1, 2
Coffee Cocktail 1, 2
Continental Sour
Corpse Reviver No 1
Fish House Punch
Fog Cutter 1, 2, 3
Harmony Royale
Harvard
Japanese Cocktail
Jimmy Roosevelt
Pineapple Punch
Prescription Julep
Saratoga Brace Up
Sazerac
Scorpion
Sidecar
Straight Flush
Summer Cup
Walcott Express
Coley, The
Conqueror
Continental Sour
Corgi Spritz 1, 2
Corn & Oil 1, 2
Corpse Reviver No 1
Corpse Reviver No 2
Cosmo Bitters
Atlantic Avenue
Cosmopolitan 1, 2
Creole Cocktail
Cuba Libre
Cubanada
Cubano Americano
Cucumbagne 1, 2
Cucumber Collins
Cultured Butter-infused Whisky
The Painter’s Room Old Fashioned 1, 2
Curry Leaf-infused Mancino Secco Vermouth
The Roaring City
D
D&B Manhattan 1, 2
D&B Rhubarb Cordial
Rhubarb Negroni 1, 2
D&B Strawberry Syrup
Daiquiri
Dark & Stormy
Death in the Afternoon
Death in Venice
Delicious Sour 1, 2
Delmonico
Devil’s Share
Diplomat 1, 2
Dirty Martini
Disco Ball
Douglas Fir-infused Campari
Drawing Board
Dry Daiquiri
Duchess, The
Duke of Gordon 1, 2
Dynasty
E
Earl of Spey
Earth Laddie
East 8 Hold Up
Eastham & Carrie
Eastside Cocktail
El Diablo
El Fumadero
El Presidente
equipment
Espresso Martiki
Espresso Martini
F
Farewell to Arms, A
Fermented Apple
Earth Laddie
Fifth Avenue Daiquiri 1, 2
Fig Leaf-infused Mancino Vermouth Rosso Amaranto
Coconut Negroni
Fish House Punch
Fitzgerald
Five Islands
Flapper, The 1, 2
Float Like a Butterfly
Floradora
Floral Panky
Fog Cutter 1, 2, 3
Fragola
French 75 1, 2
French Martini
French Pearl
Fumoir Negroni 1, 2
G
G&T Alfresco
garnishes
Gentlemen’s Buck
Genus Apis
Gibson
Gimlet
gin
Gin & Tonic
Gin Basil Smash
Gin Gin Mule
Gin Rickey
Pink Gin
Ramos Gin Fizz 1, 2
Ginger Syrup
Barnard Sour
Devil’s Share
Farewell to Arms, A
Gentlemen’s Buck
Ginger Sling
Mamie Taylor
Penicillin
Pirate Queen
Start Me Up
glassware
Godfather
Golden Cadillac
Golden Hour 1, 2
Golden Tuxedo
Goodfellas
Grapefruit Cordial
Grapefruit Sherbet
Solstice
Grasshopper 1, 2
Great Fitzgerald
Great Maiden’s Blush
Green Beast
Green Fig Old Fashioned 1, 2
Green Park
Greenpoint
Grenoble Flip
Gyokuro-infused Darroze 8 Year Old Armagnac
Cloud of Mists
H
Hand in Hand
Hanky Panky
Harmony Royal
Harvard
Hayes Fizz
Heather Honey Syrup
Apple Collins 1, 2
Barnard Sour
Bee’s Knees
Business
Duchess, The
Farewell to Arms, A
Genus Apis
La Pappa Reale
Penicillin
Pirate Queen
Prescription Julep
Soft Garibaldi
Spice 94
Hemingway Daiquiri
Hoffman House Fizz
Homage
home bars
Apple Collins 1, 2
Hot Chocolate
Hot Chocolate #1
Hot Spiced Cider
Apple Cider
Hotel Nacional
HSL Special
Hugo Spritz
Hurricane
I
ice
Imperial Buck
Infante
Irish whiskey
Bohemian Rhapsody
Cameron’s Kick
Duke of Gordon 1, 2
Irish Coffee
Irish Maid
Psycho Killer
Tipperary
Italian Greyhound
Ivy Gimlet 1, 2
J
J’Adore 1, 2
Jack Rose
Japanese Ceremonial Matcha Bitters
Japanese Cocktail
Japanese whisky
Jasmine
Jimmy Roosevelt
José Martí Especial
Journalist
Jungle Bird 1, 2
K
Kentucky Maid
Keystone Snap
Kir
Knickerbocker
Knickerbocker Royale
L
L’Incontro
La Dolce Vita
La Pappa Reale
Lacto-fermented Blueberry Wine
Nostalgia
Landmark of Mayfair, The
Lapsang Souchong Syrup
Rum & Cherry
Last Stand 1, 2
Last Word
Lavandula Daiquiri
Lazy Man Flip
Le Roi Soleil
Left Hand
Lemon Sherbet
Bunny Boiler
Lemongrass Syrup
The Redemption
liqueurs
Little Italy
London Calling
Lumière
M
Ma Cherie
Madame y Patrón
Madison Avenue
Maguey, The
Mai Tai 1, 2
Maid
Maid in Cuba
Maid in Jalisco
Maison Absinthe Colada 1, 2
Malawi Antlers Tea
Keystone Snap
Malic Acid Solution
Raspberries & Tea
Mamie Taylor
Mandarin & Cranberry-infused Campari
Mandarin Negroni 1, 2
Mandarin Shrub
Cloud of Mists
Manhattan 1, 2
Bunny Boiler
Manuka Tincture
Maple Old Fashioned
Margarita
Martinez
Martini, evolution of
Martini
Mary Pickford
Mayahue 1, 2
measurements
Menthe
mezcal
Mezcal Margarita
Mezcal Negroni
Milano Torino 1, 2
Milk-infused Rye Batch
White Russian
Mint Julep
Miso Syrup
White Russian
Missionary’s Downfall
Mitch Martini
Mojito
Mojito Royale
Money Honey
Monkey Gland
Monte Flip
Montgomery
Moonwalk
Morning Glory Fizz 1, 2
Moscow Mule
Mulata Daisy
N
Naked & Famous
Nashi Pear Juice Reduction
Nashi Pear Spritz 1, 2
Nashi Pear Skin Belvedere
Nishi Batch
National
National #2
negroni, ode to
Negroni
Negroni Sbagliato
New York Flip
New York Sour
Nishi
Nishi Batch
Northern Soul
Nostalgia
O
Oaxacan Old Fashioned
Oddjob
Old Cuban
Old Fashioned
Old Pal 1, 2
Olive Leaf Cordial
Hand in Hand
Olive-infused Martini Ambrato
Hand in Hand
Oolong Tea
Osaka Punch 1, 2
Orange Flower
Osaka Punch 1, 2
P
Padrino
Painkiller
The Painter's Room Negroni 1, 2
Paloma
Pan American Clipper
Paper Plane
Parsnip & Thyme Cordial
Earth Laddie
Parsnip Syrup
Five Islands
Passionfruit Martini
Pastis Blanche
Peach Blow Fizz 1, 2
Pear Cordial
Bourbon & Pear
Pear Passion
Pear Shandy
Pegu Club
Pendennis
Penicillin
Peppermint & Lemon Cordial
Menthe
Perfect Lady
Peruvian, The
Picante
Pimm’s & Lemonade
Pimm’s Cup
Piña Clara
Piña Colada (blended version)
Piña Colada (shaken version)
Pine Americano
Pineapple Cordial
Champagne Colada
Ma Cherie
Pineapple Daiquiri 1, 2
Pineapple Fix
Pineapple Martini
Pineapple Punch
Pineapple Saccharum
Nostalgia
Pineapple Tepache
The Roaring City
Pineapple Twinkle
Pink Gin
Pink Lady
Pinky Gonzalez
Piquant
Pirate Queen
Pisco Sour (Frozen)
Pisco Sour (Shaken) 1, 2
Pistachio Orgeat
Mayahue 1, 2
Poire Normandie
Poire Normandie Batch
Pomelo Sherbet
Mojito Royale
Pomelo Shrub
The Duchess
Popcorn Old Fashioned
Popcorn-infused Suntory Chita Whisky
Presbyterian
Prescription Julep
Psycho Killer
punches
Purple Corn (Chicha) Syrup
Amelia
Q
Queen Street
Queens Park Swizzle
R
Ramos Gin Fizz 1, 2
Raspberries & Tea
Raspberry Shrub
Third Time Lucky 1, 2
Rattlesnake
Real McCoy, The
Red Hook
Redemption, The
Remember the Maine
Rhubarb Cordial #1
Claridge’s Club
Rhubarb Syrup
Atlantic Avenue
Rhubarby
Rhubarby
Right Hand
Roaring City, The
Roasted Almond Tincture
The Royal Stag 1, 2
Roasted Beet Syrup
Silver Beet
Rob Roy
Robin Hood, Quince of Thieves
Rome with a View 1, 2
Rooibos Syrup
Green Fig Old Fashioned 1, 2
Rooibos Tea
Rooibos-infused Martini Rubino
Cubano Americano
Rooibos-infused Noilly Prat Original Dry Vermouth
Floral Panky
Rouge 75
Royal Stag, The 1, 2
rum
Rum & Cherry
Rum Old Fashioned
Rum Blend Batch
Eastham & Carrie
Russian Spring Punch
Rusty Nail
S
Saffron-infused Cocchi Americano
Dynasty
Oddjob
Saint Remy
Saline Solution
Celery Fizz 1, 2
Raspberries & Tea
Real McCoy, The
Salted Lapsang Syrup
That’s Life
Salty Dog
Saratoga Brace Up
Savoy Daisy
Sazerac
Scorpion
Scotch whisky
Artist’s Special 1, 2
Bobby Burns
Claridge’s Regal 1, 2
Duke of Gordon 1, 2
Morning Glory Fizz 1, 2
That’s Life
William Wallace 1, 2
Sherry Cobbler
Sidecar
Siesta
Silver Beet
Silver Bullet
Silver Bullet Martini
Singapore Sling
Sloe Passion
Smoked Saline Solution
The Duchess
Smokey Cokey
Smoky Dream 1, 2
sodas
Soft Garibaldi
Solstice
Somerset Sunset
Southside
Spice 94
Spicy Vanilla Honey
Piquant
Start Me Up
Stinger
Straight Flush
Strawberry & Vinegar
Strawberry Sherbet
Fragola
Strawberry Syrup
Pirate Queen
sugar syrup
Summer Cup
Sweet Vermouth Blend
The Royal Stag 1, 2
syrup
T
Tarragon Bitters
Clave 1, 2
Tarragon-infused Dolin Dry Vermouth
Basis for Theory
Rhubarby
techniques
tequila
That’s Life
Third Time Lucky 1, 2
Three Kingdoms
Tipperary
Toasted Pineapple Syrup
Pineapple Twinkle
Tom Collins 1, 2
Tommy’s Margarita 1, 2
tonics
the perfect serve
Tonka Bean-infused Noilly Prat Ambré Vermouth
Money Honey
Toreador
Toronto
Treacle
Treat for Kings
Trinidad Sour
Trinity
Troigros Sour
Tuxedo
Twinkle
V
Valley of the Deer
Vango Bitters
Mojito Royale
Vanilla Cream
Chocolate Marquisa
vermouth
Vermouth & Tonic
Vesper
Vieux Carré
Vine Leaf-infused Tanqueray No Ten
VP&T
vodka
Vodka & Soda
VP&T
W
Walcott Express
Ward Eight
Watermelon Cordial
Smoky Dream 1, 2
Weasel
Whisky Smash
White Lady
White Negroni 1, 2
White Port & Tonic
White Russian
Wibble
Widow’s Kiss
William Wallace 1, 2
Winter Syrup
Beauty of Season 1, 2
Z
Zombie 1, 2
The authors
DENIS BROCI
Denis, Claridge’s Director of Bars, joined the team in
2008 after managing the bars at Gordon Ramsay’s
Maze and the Institute of Directors. He oversees the
intricate day-to-day operation of running the Claridge’s
bars flawlessly, making sure that the desires of every
single guest are singularly satisfied and that, no matter
how busy we are, a regular can always be found a perch
and perfectly mixed martini.
I would like to thank my family – first my parents, for

allowing me to follow my dreams from a very young age.
My wife, Sandrine and our kids, Aiden, Matty, Emma and
Adam for allowing me to do what I love.
And I would like to thank all of the past and current

employees of Claridge’s and its bars – your contribution
has allowed us to create this book. In particular my
mentor Daniel Baernreuther, who very much shaped my
early development and vision when I joined Claridge’s,
and the senior management at Claridge’s for always
challenging me and trusting me with many projects over
the years. Nathan McCarley-O’Neill, who has worked
closely with me to ensure that every aspect of this book,
from photography to recipes, development and
research, has been second to none. He ensures that the
new bar spaces will always offer a great experience for
our guests and works closely with the teams to create an
environment in which they can learn, develop, create and
share their passion. Alice Taraschi and Matteo Caretta
for helping us every step of the way, allowing us to try
each recipe, (sometimes more than once) until we were
absolutely happy with what went into this book.
It also goes without saying that this book would not have
been possible without our industry peers who
contributed recipes to the book. We drew so much
inspiration from our research and we hope we did the
drinks justice.
NATHAN MCCARLEY-O’NEILL
In 2020, Nathan was appointed Claridge’s Director of
Mixology from his previous role as bar director at the
NoMad Hotel in New York. Nathan is driving Claridge’s
cocktails into the future: promoting our drinks
programme around the globe, evolving new bar
concepts and demonstrating that, more than 150 years
after opening, Claridge’s really is the quintessential
London spot for a first-rate cocktail.
This project would not have been possible without the

support of Paddy McKillon, Paul Jackson, Jim Lyons,
Paula Fitzherbert, Orla Hickey and the sensational
Maybourne and Claridge’s teams. Stephanie, Jonathan,
Ella and the team at Octopus, your approach to
perfection and understanding gave us a platform – we
hope we fulfilled the opportunity you have given us.
John Carey, you are a master of photography. Being
able to collaborate with you and see your artistic vision
was so special. I am still in awe of what we have
achieved.
Denis, Alice, Matteo – we tasted over 600 cocktails, we

discussed, argued and contemplated each small detail
in this book. I am so proud to have worked with you.
To all our suppliers, brands, friends, colleagues, and

each person that contributed to this book, I want to
personally thank you. I hope we did you all proud.
Darren Leaney, you have been there since the first day
we met at Milk & Honey. You are on the other side of
the world but still manage every day to push to me to be
better – your contribution to this book is so much
greater than the drinks we included, thank you!
And finally to my wife Hana, none of this is possible

without your guidance, support and love. You have given
me the confidence to be able to follow what I love. Your
profound influence on me is so obvious, you have
taught me how to be my most genuine self, and every
day I do what I do to make you proud. I love you.
Glossary
UK US
beetroot beet
bird’s eye chilli Thai chili pepper
blitz blend; process
brine salty liquid in which the ingredient is packed
calvados a type of apple brandy
caster sugar superfine sugar
chopping board cutting board
cocktail skewer cocktail pick
cordial concentrated syrup (not the same as the US’s alcoholic cordial)
coriander (fresh) cilantro
crème d’abricot apricot liqueur
crème de banane banana liqueur

crème de cassis black currant liqueur
crème de fraise des strawberry liqueur

bois
crème de mûre blackberry liqueur
crème de pêche peach liqueur
crème de poire pear liqueur
dark chocolate semisweet chocolate, or bittersweet chocolate if 60% (or more)

cacao
Demerara sugar type of raw sugar; can use turbinado or brown sugar instead
double cream heavy cream
eau de vie a type of fruit brandy
jug pitcher
julep tin julep cup
liqueur de violette violet syrup
perry hard cider made with pears
rocks glass/tumbler old-fashioned glass

soda water club soda
spirit liquor
still (water) noncarbonated
sugar thermometer candy thermometer
vanilla pod vanilla bean

Mixology notes
Standard level spoon measurements are used in all
recipes:
1 tablespoon = one 15ml spoon
1 teaspoon = one 5ml spoon
Imperial and metric measurements have been given in

all recipes. Use one set of measurements and not a
mixture of both (see ‘A note on measurements’).
All fl oz measures are imperial not US.
Always use the best, freshest ingredients. All juices

should be fresh.
Milk should be full fat (whole) unless otherwise stated.
Unwaxed citrus fruits should be used for any recipe that

calls for zest or peel.
To the entire Claridge’s team past and present: thank you for everything
you do. You are unsung heroes and without you this book wouldn’t be
possible.
First published in Great Britain in 2021 by Mitchell Beazley,

an imprint of Octopus Publishing Group Ltd
Carmelite House
50 Victoria Embankment
London EC4Y 0DZ
www.octopusbooks.co.uk
An Hachette UK Company
www.hachette.co.uk
Text Copyright © Claridge’s 2021
Design and Layout Copyright ©

Octopus Publishing Group Ltd 2021
Photography Copyright ©
John Carey 2021
Illustrations Copyright ©
Clym Evernden 2021
All rights reserved. No part of this work may be reproduced or utilized in

any form or by any means, electronic or mechanical, including
photocopying, recording or by any information storage and retrieval
system, without the prior written permission of the publisher.
eISBN 978-1-78472-801-4
Publisher: Stephanie Jackson

Creative Director: Jonathan Christie
Designer: Jeremy Tilston
Editor: Ella Parsons
Copy Editor: Sarah Reece
Contributing Editors: Frankie McCoy & Elle Blakeman
Research & Editing: Denis Broci & Nathan McCarley-O’Neill
Photographer: John Carey
Illustrator: Clym Evernden
Senior Production Manager: Peter Hunt

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Contents

Champagne & Sparkling

Stirred & Complex

Short & Sharp

Long & Refreshing

Shrubs, Cordials, Syrups & Tinctures

Alternatively, jump to the index to browse recipes by ingredient.

WHICH IS THE MOST POPULAR COCKTAIL?

WHICH ARE THE MOST POPULAR BAR SNACKS?

HOW MANY GLASSES OF CHAMPAGNE DO WE

HOW MANY CHAMPAGNE COCKTAILS DO WE

HOW MANY CITRUS FRUITS (LEMON, LIME, ORANGE

WHAT IS THE MOST EXPENSIVE COCKTAIL WE

Many guests like to order signature drinks made with specific

■ flute – for serving drinks containing Champagne

■ rocks – for short drinks poured over cubed, crushed

■ highball – for tall drinks poured over cubed or

■ coupe – for short drinks served without ice

All glassware should be chilled before use. This is

BOSTON SHAKER TINS

COBBLER / THREE-PIECE SHAKER

ICE PICK AND KNIFE

■ volatile ingredients – bitters, absinthe, saline or citric

Start by building ingredients in the smaller of the shaker

Give the top of the shaker a firm tap to make sure it is

How long to shake is a matter of taste and opinion.

A sour containing egg white will need extra shaking for

As a general rule, when stirring drinks served over ice,

For all cocktails, shaken or stirred, keep your equipment

To create syrups, shrubs, cordials, infusions and some

COIN AND TWIST

For a coin, use the knife to remove a neat circle of zest,

For a twist, use the knife to remove a long, thin strip of

Techniques and equipment are important, but

The brands chosen in these recipes reflect what guests

250g (9oz) caster sugar

Combine the sugar and measured water in a saucepan

Leave to cool before pouring into an airtight bottle. This

Crushed ice is for strong-flavoured drinks containing

If your preference is imperial measurements, these have

25ml (1fl oz) Curry Leaf-infused Mancino Secco Vermouth

Build the ingredients in a chilled rocks glass over an ice

✦ Credit: Miriam Schofield, MO Bar, Singapore

15ml (½fl oz) Briottet Crème de Cassis

In a cocktail shaker, stir the crème de cassis and

✦ Created for the opening of Claridge’s Bar in 1998

20ml (¾fl oz) Rémy Martin VSOP Cognac

In a cocktail shaker, shake all the ingredients, except the

25ml (1fl oz) Plymouth Sloe Gin

In a cocktail shaker, shake all the ingredients, except the

30ml (1fl oz) Boiron white peach purée

Build the white peach purée and Champagne in a

Muddle the blackberries and lemon slices in a cocktail

✦ Adapted by: Oliver Blackburn, Claridge’s Bar, London

25ml (1fl oz) Ki No Bi Gin

In a cocktail shaker, dry shake all the ingredients, except

✦ Credit: Denis Broci, Claridge’s Bar, London

3 fresh pineapple chunks, plus a pineapple wedge, to garnish