Coco Lopez creme of coconut is the commercial product of choice for many bars around the world but it can be difficult to source in some countries outside the US. Jeff “Beachbum” Berry has stated...

DIY Grenadine is surprisingly simple to make. It should be bright, tart and viscous and exhibits a deep red hue unlike the iridescent store bought grenadine.Use a 100% pomegranate juice, preferably NOT from concentrate. The...

The White Russian was created around the 1950s-60s and was first seen in print in 1965. It originally called for equal parts ofvodka and the discontinued Coffee Southern. It lost popularity until the cult classic...

Orgeat syrup is made from almonds, sugar, orange blossom water and/or rose water. Originally it was made from a blend of barley and almonds but it's most commonly made without barley these days. It has...

Sydneysiders love coffee and cocktails. The Tropical Coffee Margarita brings them together in this unique take on a classic tequila drink.Coffee liqueur works surprisingly well with tropical flavours such as pineapple, mango and passion fruit...

It's National Mai Tai Day... and you bet your soggy dollars we're serving up the best one.Today we're excited to bring you the Ultimate Mai Tai (no really, it's called the Ultimate Mai Tai –...

The Penicillin is a modern classic cocktail created by Australian-born bartender, Sam Ross. Sam has made many well-known cocktails whilst spending his time behind the bar at infamous NY cocktail bars such as Milk &...

Created by New York bartender Jeremy Oertel, the Brancolada is a unique, minty riff on the classic Piña Colada. You’ve likely heard of Fernet-Branca – an Italian amaro – and either love it or hate...

The Sunflower is a creation of well known bartender Sam Ross. A simple variation on the classic Corpse Reviver #2 - substituting Elderflower liqueur in place of the original Lillet or Cocchi Americano.Sam Ross is...

The Pornstar Martini is one of the UK's most popular cocktails and is revered as a modern classic cocktail. It was first created by Douglas Ankrah at the Townhouse Bar, London in 2003. Douglas also...

Yet another creation of Jeff “Beachbum” Berry with a typical tiki construction including a split rum base. This was Beachbum Berry’s remake of Trader Vic’s Navy Grog. The small measure of all spice brings depth...

The 50/50 Margarita was created in New York by Natasha Bermudez. Natasha split the base of the margarita between mezcal and manzanilla sherry resulting in a lower ABV version of the classic.The mezcal margarita has...

The Tia Mia is Mexican Mai Tai by Ivy Mix, author of Spirits of Latin America.In the mid 2000s Ivy loved floating a splash of mezcal on a number of drinks, especially the Mai Tai....

Punchdrink.com hosted a nog-off in which Sarah's egg nog recipe was a top contender! It was deemed the most 'cocktail like' of all the recipes due to the technique in how it was made and...

The Last Word was created in the early 1920s at the Detroit Athletic Club. The cocktail was only popular for a few decades and was later published by Ted Saucier in his 1951 book, Bottom's...

The Scorpion Reef is a creation of Marshall Davis from the Gallo Pelón Mezcaleria. Marshall drew inspiration from a smoked pineapple flan that he was working on for the dessert list. He noted that “After...

The Cable Car is a simple variation on a classic Sidecar. Spiced rum is used in place of cognac and the drink is finished with a cinnamon sugar rim for some warming spice.

Two polarizing liqueurs come together resulting in a herbaceous, bittersweet concoction. Served at Porchlight in NYC and created by Nick Bennett. Whilst it does have a decent amount of sugar in the drink the strong...

The Kentucky Maid was created in 2005 by industry heavyweight Sam Ross. It's a subtle riff on another cocktail of his from 2004, the London Maid (aka Old Maid), where he substitutes bourbon in place...

The Cardboard Plane was created by Jason O'Bryan at The Lion's Share in San Diego, CA. It's one of his favorite originals and it shares a few similarities to Sam Ross' Paper Plane, although this...

The Cloister originated in 1971 where it was first featured in the Playboy Bartender’s Guide. Gin is combined with Yellow Chartreuse, a honeyed herbal liqueur, and a flavourful combination of citrus. Jim Meehan adapted the...

The Scorpion cocktail dates back to the 1930s when an unidentified bartender created it in Honolulu at a bar called The Hut. Trader Vic modified the recipe in the 1940s, making it a large-format drink...