The Brown Derby was created in Hollywood in the 1930s and named after the famous restaurant of the same name. It quickly became associated with classic Hollywood glamour. Made with bourbon, grapefruit, and honey, it is bright, slightly sweet, and well balanced. The honey gives it a softer edge than many citrus cocktails. It is
The Army and Navy dates back to the early twentieth century and is believed to have been named after a popular club in Washington, D.C. It is one of those lesser known classics that quietly delivers far more than you expect. Made with gin, lemon, and orgeat, it sits within the sour family but with
The Brandy Crusta is one of the earliest known cocktails, created in New Orleans in the 1850s. It helped shape what we now think of as a proper cocktail, introducing citrus and liqueur into the mix. Made with brandy, orange liqueur, lemon, and bitters, it is both structured and decorative, often served with a sugared
The Blood and Sand is a Scotch based cocktail from the early twentieth century, named after a silent film of the same name. It is one of the few classic cocktails built around Scotch and fruit. Combining Scotch, orange juice, vermouth, and cherry liqueur, it is balanced and slightly unusual. The flavours work together in
The Tequila Mule is a variation on the Moscow Mule, swapping vodka for tequila to bring more character to the drink. It builds on a format that has been popular for decades. With tequila, ginger beer, and lime, it is bright, spicy, and refreshing. The tequila adds depth and a slightly earthy note. It is
The Vodka Sour is a variation on the classic sour formula, using vodka for a cleaner, more neutral base. It became popular as vodka rose in global popularity. Made with vodka, lemon, and sugar, it is crisp, balanced, and easy to drink. The optional egg white adds texture and softness. It is a drink that
The Japanese Cocktail dates back to the nineteenth century and appears in early cocktail books, despite having no real connection to Japan beyond its name. It is a reminder of how global influences shaped early drinks. Made with cognac, orgeat, and bitters, it is smooth, slightly nutty, and understated. The flavours are subtle but well
The Garibaldi is an Italian classic that pairs Campari with fresh orange juice. Named after the Italian general, it reflects a simple but bold approach to flavour. The key is using well aerated orange juice, which softens the bitterness of the Campari and creates a lighter texture. It is refreshing, slightly bitter, and very easy
The Blue Hawaiian was created in Hawaii in the 1950s and quickly became a symbol of tropical cocktails with its bright colour and laid back feel. It was designed to capture the spirit of the islands in a glass. Made with rum, pineapple, coconut, and blue curaçao, it is fruity, smooth, and visually striking. The
The Penicillin is a modern classic created in New York in the early 2000s, combining Scotch with ginger, lemon, and honey. It quickly became a favourite for its balance of bold and comforting flavours. The smoky Scotch pairs with the warmth of ginger and the softness of honey to create something layered and distinctive. It