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 . . .
We asked our mixologist friends Jared Brown and Anistatia Miller of Mixellany to come up with the perfect Thanksgiving cocktail. This is it.
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.
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.
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. (So one of your 5-a-day, maybe?
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.