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It is said that this cocktail was named after the high velocity bombs of WW1; all that was heard was a ‘whizz’ followed closely by a ‘bang’. This recipe was created by Tommy Burton of the Sports’ Club, London in 1920.View recipe
A light and very pleasant cocktail that is slightly sweet. Perfect for serving at a dinner party when you aren’t quite sure of your guests’ tastes. A crowd pleaser, for sure.View recipe
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A Mint Julep is a Bourbon based cocktail that also contains sugar syrup, crushed ice, and of course, fresh mint. It is thought that the Mint Julep originated in the southern United States, during the eighteenth century.
Traditionally, spearmint is the mint of choice used in a Mint Julep, especially if you come from Kentucky. However, there are plenty of recipes that just call for the use of mint leaves, not specifically spearmint.
This recipe for a Coronation cocktail originates from Harry Craddock’s The Savoy Cocktail Book. Using dry and nutty fino sherry, cherry flavoured maraschino liqueur and dry vermouth, it is finished off with orange bitters and garnished with a piece of orange zest. Aromatic and warming, a delicious cocktail.
This exquisite green cocktail is a twist on a classic Bellini, using kiwi and lime in place of the traditional peach purée.