Casino

The Casino is an official IBA cocktail that consists of gin, maraschino liqueur, fresh lemon juice and orange bitters. The earliest mention of the Casino cocktail was in the Savoy Cocktail Book, by Harry Craddock in the 1930s.

Casablanca

A rather boozy cocktail, the Casablanca is heavy on the rum and sweetened with Maraschino liqueur and triple sec. Whilst many recipes exist, this one is well-balanced and delicious and is sure to become a favourite.

Turf

There are several versions of the Turf Cocktail, the one we particularly like dates back the furthest and was a Harry Johnson creation. A complex mix of flavours that actually works exceedingly well.

Sensation

Aptly named, the Sensation Cocktail is a delicious blend of fresh mint leaves, gin, lime juice and maraschino liqueur. It’s a refreshing drink that is easy to make and is the perfect summer party offering.

Coronation

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.

Boomerang

A popular South African drink made in a tall glass with maraschino liqueur, gin, Angostura bitters and dry and sweet vermouth.

Bloodhound

The Bloodhound is a simple cocktail that is surprisingly dry and very potent. Made with fresh raspberries, gin, dry vermouth and sweet vermouth, it makes a great party cocktail.

Diplomat

The Diplomat Cocktail is relatively low in alcohol and it was a popular drink in the French Diplomatic Service.  Rumour has it that diplomats were able to sip on these and still keep their wits about them!

Aviation

The Aviation Cocktail was created in the early twentieth century by Hugo Ensslin, who was head bartender at the Hotel Wallick in New York.

Using Crème de Violette gives the cocktail a very distinctive blue hue and delicate violet floral notes.  

Last Word

A gin-based cocktail that was listed on the menu of the Detroit Athletic Club in 1916. It fell out of favour but enjoyed a renewed popularity after being rediscovered by the bartender Murray Stenson in 2004 during his tenure at the Zig Zag Café.

The Last Word is made up of equal amounts of gin, green Chartreuse, maraschino liqueur and freshly pressed lime juice and has a pretty pale green hue. It’s a sharp, pungent drink and a good palate cleanser.