Month: January 2017

Tequila Manhattan

An unusual yet tasty twist on a classic drink, as Tequila Anejo has smokiness it can be used instead of whisky in a whisky based cocktail.


60ml Anejo Tequila

15ml Sweet Vermouth

7ml Licor 43


Rum soaked cherry

Slice of cured meat.

Shaked ingredients together strain into lowball over ice. Finally garnish with meat rolled into a flower shape, and a rum soaked cherry.


Dry Martini

One of the oldest and most iconic cocktail known, this drink made Gin fashionable and took the edge of drinking neat spirits.


60ml London Dry Gin

7ml Dry Vermouth

2 – 3 Dashes Orange bitters

Stir vigorously  for 20 seconds with ice then pour into a mini-coupe finally garnish with an olive.


Similar to the Negroni but with a twist, exchanging the gin for a Rye gives this drink a more complicated smokey flavour than its gin relation.


30ml Campari

30ml Sweet Vermouth

30ml Rye Whisky

Orange Twist for garnish

Add all liqueurs to shaker, shake with ice  then double strain into chilled coupe glass, finally garnish with orange twist.

French Martini

Sweet and enticing as well as a being a little fancy, the French Martini will leave you thirsty for more.


50ml Pineapple Juice

37.5ml Vodka

20ml Chambord

3 Blackberries

Raspberry Pureé

Add all ingredients except raspberry pureé, into a shaker. Shake vigorously to plussize the blackberries and to create a foam. Double strain into chilled coupe glass. 

Lastly gently make 4 circles in the foam using the raspberry , then with the use of a straw go through the circles in a clockwork motion creating love hearts. 

The Original recipe doesn’t have blackberries in, I added them for extra colour and flavour.    


An Italian classic preferably served before dinner as an aperitif to stimulate the appetite and wet the palate.


30ml Campari

30ml Gin

30ml Sweet Vermouth

Orange Twist for garnish

Add liqueurs into mixer glass then add icestir for a good 30 secondsstrain into a rocks glass over ice, finally squeeze  the orange twist over the drink then garnish with twist. 

Traditionally this drink uses London Dry style of gin, I used copperhouse as it’s very orange heavy complementing the campari and garnish.