Sugar Syrup / The Cocktails Must Flow

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PimmletBy The Cocktails Must FlowA Gimlet variant which replaced lime cordial with Pimm's No. 1 Cup and Lime Juice.

Easter CocktailBy The Cocktails Must FlowCreated by Simon King at MJU Bat, Millennium Hotel, London, in 2003.

SangareeBy The Cocktails Must FlowThe Sangaree is a very old cocktail, dating back to the early-18th century. It first appeared in writing in a 1736 issue of the British Gentleman's Magazine, "... a punch seller in the Strand had devised a new punch made of strong Madeira wine and called Sangre" ("Sangre" being the Spanish word for "blood").

SpitfireBy The Cocktails Must FlowThe Spitfire is a wonderful take on a brandy sour which uses peach and dry white wine to good effect.

GargoyleBy The Cocktails Must FlowCreated at and named after The Gargoyle Club in London, England, by head bartender, George White, in approximately 1930.

Kentucky TeaBy The Cocktails Must FlowA long "tea"cocktail which contains no real tea.

Hot Blooded FrenchmanBy The Cocktails Must FlowA warm fruity red wine cocktail, which is perfect for a late-autumn or winter eve.

Golden ReignBy The Cocktails Must FlowA light creamy, after dinner drink created by Peter Dorelli at The Savoy Hotel's American Bar, London, in 2002 for Queen Elizabeth II's golden jubilee.

Whiskey CollinsBy The Cocktails Must FlowThe whiskey collins is a variation of the John Collins.

The Cocktails Must FlowCocktail Recipes

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