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Named after Senator Fairbank, a personal friend of the late President Roosevelt, of America. The crème de noyeaux (almond-flavoured crème liqueur made from apricot kernels), gives the cocktail its reddish/pinkish hue.View recipe
The earliest record of an East India cocktail appearing in print was in 1882, when it featured in Harry Johnson’s famous bartenders manual. The pineapple syrup, brandy, curacao and Angostura Bitters work well together for a round and fruity cocktail that is very easy to drink.View recipe
The Doctor Cocktail combines fresh lemon and orange juice with Swedish Punsch. Simple, sweet and deliciousView recipe
The Blackthorn is a very old cocktail that uses sloe gin. In recent years sloe gin has made a revival and this tasty cocktail will certainly put it to good useView recipe
A Bijou is a cocktail made with gin, vermouth and chartreuse. It is thought to have been invented by Harry Johnson, writer of the Modern Bartender′s Manual -1900. The cocktail is called Bijou (French for jewel) because it combines the colours of three jewels; gin for diamond, vermouth for ruby and chartreuse for emerald.View recipe
The Bennett Cocktail is similar to the Gimlet and is apparently very popular in Chilli. It is said to be named after a rich Chilean landowner.View recipe
An elegant drink that was created in the 1890s by Louis Eppinger, manager of the Grand Hotel in Yokohama, Japan. The recipe includes both orange and Angostura bitters which gives the cocktail a unique flavour and works perfectly with the dry sherry and dry vermouth.View recipe
Originating in the USA, the Applejack cocktail was originally made using 80 to 100 proof brandy. The French use Calvados, which is far more subtle and fruity in comparison.View recipe
Not to be confused with the Americano, the Americana cocktail mixes Bourbon with Champagne Brut. A great party starter that is sure to impress your guests.View recipe
The Americano is an International Bartenders Association official cocktail containing Campari, sweet vermouth and club soda. It is thought that the cocktail was first served in the 1860s in creator Gaspare Campari′s bar, Caffè Campari. An interesting fact: it was the first drink ordered by James Bond in Ian Fleming′s Casino Royale.View recipe
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The earliest record of an East India cocktail appearing in print was in 1882, when it featured in Harry Johnson’s famous bartenders manual. The pineapple syrup, brandy, curacao and Angostura Bitters work well together for a round and fruity cocktail that is very easy to drink.
This non-alcoholic Strawberry Daiquiri Mocktail looks just as good as its alcoholic cousin, it’s just missing the rum. Perfect for the younger guest or those who are driving or abstaining.
Sherry is often regarded as a tipple that only older folk enjoy, but it is a great cocktail ingredient, bringing a unique flavour. Adding a smoothness and subtle hints of marcona almonds, the sherry gives this cocktail an unexpected savoury nuttiness.