We asked our mixologist friends Jared Brown and Anistatia Miller of Mixellany to come up with the perfect Thanksgiving cocktail. This is it.
I don't often post branded cocktails but this is part of a collaboration between two writers I admire - Anna Jones and Abbie Moulton - who have put together a whole load of clever food and cocktail pairing ideas and recipes called The Modern Cocktail Guide. It's available here as a downloadable pdf
Although the negroni is a much-loved classic that doesn’t stop bartenders playing with the ingredients though they tend to keep to the classic formula of gin, vermouth and some kind of bitters - usually Campari.
If you're looking for a cocktail to run up for your Cinco de Mayo celebrations try this delicious pineapple and sage-based Piña del Oro from El Pastor in London's Borough market. Perfect with a taco or two.
If you want to celebrate Mardi Gras in style you can do no better than go for one of the classic New Orleans cocktails which, according to my learned friend Jared Brown of Mixellany, are the Ramos Gin Fizz, Hurricane, Vieux Carré and the Obituary.
Making a cocktail doesn’t have to involve the skills of a bartender, a battery of equipment and a shelf full of obscure bottles. You can make a simple cocktail for your beloved with as little as two ingredients - so long as they’re red or pink . . .
"What better drink to toast ghouls and witches (or to drown out all the Hallowe'en nonsense) than a Corpse Reviver No.2?" writes award-winning mixologist Jared Brown.
A cross between a Pimm’s and a shandy which I concocted a few year's ago for my son Will’s and my book An Appetite for Ale. You'll obviously need to play around with the proportions depending on the fruit cup and the beer you use
Sometimes cocktails seem like just one more thing you have to do when you have people round but this summery cognac one is so easy it's no hassle at all.
"The Negroni is the Marmite of mixed drinks" writes Ian Cameron. So why does it put so many people - including restaurant critic Jay Rayner - off?
You may find the idea of making cocktails daunting but bar consultant Kate Hawkings says it's simply a question of stirring a couple of good ingredients in a glass. Here are four of her current favourites.
Unless you've been living in outer Mongolia you can't fail to be aware that the Paddington movie goes on release today. Cue for a marmalade cocktail!
With the World Cup in full swing it's essential to know how to make the Brazilian national drink, caipirinha. Top chef Alex Atala reveals all you need to know . . .
It’s been a while since there’s been a new craze in the cocktail world but I’m betting the Mandorla Sour will catch on.
A seasonal twist on the classic champagne cocktail from the team at Roast restaurant in London's Borough Market. Obviously you might struggle to get hold of the hibiscus flower - if so replace it with a twist of orange peel.
This theatrical after-dinner cocktail from Simon Hopkinson's latest book Simon Hopkinson Cooks strikes me as the perfect Bonfire Night cocktail once you've put the kids to bed - or indeed for any winter evening you want to show off.
Despite the naff name I love the sound of this refreshing orangey beer cocktail created by legendary mixologist Nick Strangeway for Badger Ales. Great presentation too!
A deliciously fruity but simple cocktail from Hawksmoor at Home that makes use of in-season raspberries.
This is, without a doubt, the most refreshing cocktail I've tasted so far this summer - an incredibly thirstquenching mix of sake, jasmine tea, cucumber and prosecco - perfect for this hot, steamy weather we've been having.