My Favourite Cocktails

If you're interested in cocktails, you're better off going to my new site:  You can see a much bigger selection there, find them by name or ingredient and join (free) and add your own!

Most of my cocktails are versions of those served at the Easter Standard in Boston - but some are my own invention, and some I've picked up on my travels (e.g. I first had the Diablo at Portmeirion).

I'm listing them here so I'll have easy access any time and won't forget them!

The Old Cuban

1 part Matured Rum
1/2 part simple syrup
1/2 part lime
Muddled Fresh Mint
Angostora Bitters
Top with Champagne and a fresh mint leaf

A truly superb long drink - a grownup Mohito.

Vieux Carre

1 Part Rye Whiskey
1 Part Brandy
1 Part Sweet Vermouth
dash Benedictine
splash Angostora Bitters
splash Peychaud Bitters

Nice, strong and sophisticated - and requires no great skill to make


2 parts tecquila
1 part Creme de Cassis
1 part fresh lime juice
Strong Jamaican Ginger Beer
Serve over ice.

You want strong ginger beer to cut through the sweetness of the Creme de Cassis - but then it's a really nice long cocktail for a summer afternoon.

Rum Punch

4 parts ice
3 parts rum
2 parts lime
1 part grenadine
dash of angostora bitters

Jack Rose

2 parts Apple Jack
1 part Lemon Juice
1 part Grenadine/pomegranate liqueur

The Scofflaw

1 part Rye1 part dry Vermouth
1/2 part lemon juice
1/2 part Grenadine/Pomegranate liqueur mix
dash of orange bitters/slice orange

Ponce De Leon

2 oz Rum (Ragged Mountain, ideally)1 oz Sherry
1 oz licor 43
dash Orange Bitters
+ (flamed, ideally) orange peel

The Elisiator

1 part lime
1 part cointreau
1 part rye
3/4 part benedictine
splash peychau bitters

- Variant:

The Competitor

topped with champagne (equal parts champagne and Elisiator)


1 part gin
1 part sweet vermouth
1 part campari
twist of orange peel or orange wedge (try with lime for extra tartness)
optional dash Angostora Bitters



Topped with champagne


1 Part Campari
1 Part Cognac
1 Part Sweet Vermouth
dash chocolate Bitters
twist of orange peel or orange wedge

- Variant:

The Thermidor

topped with champagne

Midnight Ride

1 part brandy
1 part Cointreau
2 parts blood orange (we like to make our with frozen blood orange cubes)
Dash of Angostura Bitters

A lovely, deep flavour - works very well as a mini-cocktail because of the strong flavour hit.

The Teresa

1 part Campari
1 part Gin
1 part Creme do Cassis
1 part lime
server over ice, topped up with soda water and server with fresh mint sprig.

A fantastic drink to have with BBQ - especially because you can thin it to taste.  It packs quite a lot of flavour, even when heavily diluted.

The Plush

1 part Tecquila
2 parts grapefruit juice
1/2 part pomegranate liqueur (poured in separately)
salted glass.

The Toronto

2 parts Rye
1/4 part Fernet Branca
1/4 part simple syrup
2 dashes angostora bitters
Rub rim with orange peel, flame into glass and then drop into drink

The Honeymooner

2 parts Apple Jack / Calvados
1/2 part Benedictine
1/2 part Cointreau / Triple Sec / Orange Curacoa
1/2 part Lemon Juice
Garnish with lemon

The Bulliet

1 part Bourbon
1 part Campari
1 part Averna / Italian Bitters
1 part blood orange