Creating new Martinis is fairly easy and a lot of fun. Here’s how.
Category: Cocktail recipes
Ice can kill or save your cocktail – get it right
Ice is a key ingredient. But here are some tips to ensure you get it right.
Brightly coloured Martinis
I developed these brightly coloured Martinis inspired by the cocktails of the 80s.
The advantages of using shop bought syrups
Syrups are another key cocktail ingredient but shop bought ones offer many advantages over making them yourself.
Hugo Spritz
The Hugo Spritz appears to be the cocktail everyone is talking about at the moment. Let me explain why.
1919 Sour
The 1919 Sour is a cocktail I discovered while staying away. Aperol based but low alcohol with full taste and a great look.
Plymouth gin and the story of the friar
Did you know that there is a little picture of a friar on the reverse of a Plymouth gin bottle? Here’s the story.
How do I come up with names for new cocktails?
How do you come up with names for new cocktails that you create is a question I get asked. There are generally two ways I do it. This is how.
Black Mexicana #2
Black Mexicana #2 is a modern take on a Black Russian. Better too with more depth and complexity.
Grapefruit cocktails
2 grapefruit cocktails. One an in-house development. The other from a mid-80s cocktail book.
Vermouth – back in fashion for cocktail making
Vermouth is a key cocktail ingredient and as such is the 6th of my liqueur types. You need some to make both classic and modern cocktails.
Cocktail liqueurs
Cocktail ingredients as part of your liqueur collection tend to be French or Dutch. They include fruit brandies, curacaos, triple sec and creme de … products