Cocktail of the week

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...

Ginger ale is a classic pairing with whisky, because of the way they complement each other: the whisky brings spice...

A tropical tipple with a south-east Asian angle ike our food, the cocktail list at Ka Pao takes its inspiration from the...