Cocktail of the week

A Hong Kong twist adds an extra kick to this already sassy drink Originally created in 2001 by Audrey Saunders,...

American bourbon meets Mexican spirit with flavours of maize and caramel exican corn liqueur is traditionally made from cacahuazintle maize...

A rhubarb-spiked pisco sour to whet the evening appetite There’s nothing quite like a gimlet for a pre-dinner snifter –...

Rustle up your own orange vermouth, then add sparkling wine for the ideal start to any late-spring meal This super-fresh...

A Japanese twist on the classic mojito While thinking about how to devise a refreshing summer cocktail, I took as...

A lager-and-lime slushie (with orange and lemon) that’s very popular in south-east Asia Jelly beer is a popular Thai alcoholic...

A nifty twist on the ‘broken negroni’ featuring vodka, gentian liqueur and a rosemary-infused sugar syrup he negroni sbagliato, an Italian...

A bourbon and bitters combo with a pleasing, delicately salted character At the restaurant, we make this with kithul syrup (or treacle),...

An easy rhubarb syrup gives this refreshing gin-and-ginger pick-me-up a very British edge Just the ticket to greet the start...

A Sicilian-style, grown-up hot chocolate for Easter, featuring dark and milk chocolate and a shot of amaro This is a...