The Cocktails Must Flow

Our third and final cocktail is the Port & Prosecco. A simple two ingredient cocktail, combining fortified wine from Portugal and sparkling wine from Italy.

(more…)

Our second cocktail is the El Diablo. A classic tequila cocktail which first appeared in print in Trader Vic’s 1946 Book of Food and Drink where it was called the “Mexican El Diablo”.

(more…)

Our first cocktail is the Cocogroni; a sweeter coconut flavoured variant of the Negroni which replaces the dry gin with coconut rum; the particular rum used, will sweeten more or less. .

(more…)

Our third and final cocktail is the Tequila & Ginger Ale. A simple and surprisingly tasty cocktail using reposado tequila and ginger ale.

(more…)

Our second cocktail is the Rum & Ginger Ale. A lighter, refreshing variant of the Dark ‘n’ Stormy with a subtler ginger flavour.

(more…)

Our first cocktail is the Aperol Negroni. A Negroni variant which replaces Campari with Aperol for a less herbaceous and more orange cocktail.

(more…)

Our third and final cocktail is the De La Louisiane. A classic cocktail from New Orleans. It was included in Stanley Clisby Arthur’s book Famous New Orleans Drinks and How to Mix ‘Em (1937)

(more…)

Our second cocktail is the Suze and Tonic. A simple low-ABV alternative for the traditional English Gin & Tonic, which replaces the juniper of gin with the gentian of Suze.

(more…)

Our first cocktail is the Belafonte. Created by Cas Oh in 2014 and was named after the boat in The Life Aquatic with Steve Zizzou (2004).

(more…)

Our third and final cocktail is the Peach & Apricot Spritz. A bright peach and apricot spritz created in 2013 by Simon Difford.

<1--more-->

[cocktail-ingredients]