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Corpse Reviver #2

corpse reviver

Based on Harry Craddock’s 1930 recipe in The Savoy Cocktail Book. Craddock noted “Four of these taken in swift succession will unrevive the corpse again”.

Measures & Instructions:

  • 3/4 oz gin
  • 3/4 oz cointreau
  • 3/4 oz lillet blanc
  • 3/4 oz fresh lemon juice
  • 2 dashes absinthe

Shake over ice, strain into chilled cocktail glass. No absinthe? Cheat and add pernod or similar.

Distrito Federal


(From Gourmet Magazine 1958)
Black Russian(!) variant surprisingly different than it’s progenitor. Especially good with homemade Coffee Supreme Coffee Liqueur.

Measures & Instructions:

  • 1 oz golden rum
  • 1/2 oz brandy
  • 1/2 oz coffee liqueur

Shake ingredients vigorously over ice and strain into newly purchased antique cut glasses filled with cracked ice – though preferably of an Old Fashioned style.



(From Gourmet Magazine July 1955)
Similar ingredients to a Hemingway Daiquiri, but a very different drink.

Measures & Instructions:

  • 1 oz aged rum
  • 1/4 oz maraschino liqueur
  • 1 oz freshly squeezed grapefruit juice

Shake over ice and strain into chilled cocktail glass

Hemingway Daiquiri / Papa Doble

The original Daiquiri – the first true cocktail to be made outside the United States – was a mixture of rum, lime and sugar. The recipes that gained international fame are those made at the El Floridita Bar in Havana, Cuba.

The famed bartender at the Floridita, Constantino Ribalagua, created the Daiquiri Floridita – which contained maraschino liqueur.

The daiquiri was a favourite of Ernest Hemingway’s, who would drink doubles without sugar at the Floridita.. Ribalagua created a sugarless Papa Doble (with the addition of grapefruit) for  Hemingway, who apparently could wade through a dozen of these at one sitting.

This is Dale DeGroff’s recipe which nicely softens the acidity from the grapefruit & lime with a little simple syrup.

The Floridita served their Daiquiri’s over shaved/frappéd ice but they can def. be served without in a chilled cocktial glass.

And please – no theatrical glasses, umbrellas or other sillyness!


  • 1oz cuban rum (bacardi/havana club)
  • 3/4 oz simple syrup
  • 3/4 oz lime juice
  • 1/2 oz grapefruit juice
  • 1/4 oz maraschino liqueur


Shake over ice & strain into a chilled cocktail glass, over frappéd ice or not.

hemingway daiquiri500

It’s all about the gin

Having acquired a bottle of Haymans Old Tom, and what with our friend John in the gin distilling business, and a few dregs of some Gordons and Tanqueray lying around (we don’t drink as much or as often as you’d imagine!) it was about time we got through a bit of it.

So a couple of gin daisies will have to do as there’s plenty more work needed on an elderflower & rosemary martini recipe, inspired by a beautiful one i had a taste of at the National Cafe (which despite it’s name actually is a pretty nice place for a classically english cocktail as the sun goes down over Trafalgar Square).

Sparkling Ginger Daisy (thanks to Kara Newman)

1 Tbsp coarsely chopped, peeled fresh ginger or 1/2tbsp candied ginger
½ oz  lemon juice
1 oz Hayman’s Old Tom gin
½ oz Domaine de Canton ginger liqueur (we’ve been making our own – recipe coming soon)
1/4oz simple syrup or mild honey
1 oz brut sparking wine (cava) or sparkling water/soda water

Muddle the ginger and lemon in the bottom of a mixing glass.
Add the gin, Domaine de Canton, & lemon juice, along with ice, and shake. Double strain—pour the drink out of the shaker through a Hawthorne strainer into a fine mesh strainer—into a chilled champagne flute or saucer. Top with the ounce of cava/soda, garnish with a thin slice of fresh ginger, and serve.

Gin Daisy inspired by Dram in South Williamsburg

1oz gin
1/2oz cointreau (or home-made orange liqueur)
1/2oz simple syrup or mild honey
1oz lemon juice
orange zest
sparkling water/soda

shake the gin, cointreau, simple syrup & lemon with ice. Strain into a champagne saucer. Add a dash of sparkling water/soda. Twist a piece of orange zest over the glass to cover with the surface of the drink with orange oil. Add the zest to the drink or side of the glass if you wish.



Image by Roland Bello / Gourmet

Another good one for a non-alcoholic option, or can be mixed to make a pretty good long iced cocktail.

The soft version (makes about 1 litre)
Measures & Instructions:

  • juice 1/2 a watermelon (or enough to get a about 660ml of juice)
  • 330ml  home-made lemonade mix

Mix the ingredients together & add freshly squeezed lemon juice to taste – you don’t want this too sweet, it should be refreshing.
Bottle and refrigerate. Serve over ice and top with soda.


The hard version
Measures & Instructions:

  • 30-60ml vodka or gin
  • watermelon-ade mix (see above)
  • splash of soda

Add watermelon-ade mix to the vodka or gin in a tall glass with plenty of ice. Stir & top with a splash of soda for a bit of fizz.

Home-made lemonade


With the summer in full swing and the need for a few non-alcoholic long drinks (as well as some nice home-made mixers!) we’ve been working on a few easy things to whip up and keep in the fridge. First up, a pretty simple lemonade.

Makes 1 litre.

Measures & Instructions:

  • slightly less than 1/2 litre sugar syrup
  • slightly more than 1/2 litre lemon juice*

*squeeze it yourself if you insist, but if you can get your hands on the FRESH sqeezed stuff in the chiller cabinet at your local supermarket it’s just as good, cheaper, and less trouble.

Mix both together, bottle & chill.

Dilute with soda for drinking – it’s a bit strong by itself.
Add a shot of gin or vodka if you feel like something a little stronger!
Or use in our watermelon-ade (up soon) or iced tea rum punch, amongst other things.

Iced tea rum punch


After a bit of experimenting with a few alternatives sourced from various places we’ve nailed this one. Seemed go down pretty well at the high tea hen do we catered for.

Measures & Instructions:

  • 1 litre of home-made iced tea
  • 1/2 litre of home-made lemonade
  • 1 bottle champagne/bubbles (nothing too sweet)
  • 1 bottle soda water
  • 180ml rum
  • fresh mint sprigs and orange & lemon slices to garnish

Add all of the above to a large punch bowl with nice big chunk(s) of ice (if you can, fill a tupperware container with ice & pop in the freezer at least 24h in advance and hack it into a couple of nice randomly shaped chunks when you’re ready.)

High Tea


Having been making a few too many drinks for ourselves we were asked to share and put together a few for a friend of a friend’s hen drinks (nothing too raucous – high tea in a sunny back garden, about 10 women, iced tea punch, a few fresh fruit and tea based cocktails, cucumber sandwiches & cake).

Here’s the drinks list. And a few images of the day. Recipes for all to follow!



Ramos Gin Fizz


Known to the ‘sporting man’ as the corpse reviver, the eye-opener, the fog-cutter or the gloom-lifter, the Fizz came in a many different forms, with just about as many good stories to go with them:

“Back in the late 1800s ‘Professor’ Denton of Brooklyn, NY – “the champion gin fizz drinker in America” as he used to bill himself – was know to put away well up to 40 of the things in a days drinking if you’d believe it. That was until the poor fellow died of an internal haemorrhage after betting he could drink a Fizz and eat the glass too. Hmm. Not exactly an example to be emulated it would seem.”

And of the Ramos Gin Fizz…

“In 1887 a bartender by the name of Henry Charles Ramos (Carl to just about everyone) opened a bar in New Orleans and soon people were clamoring for his house special Fizzes. His recipe was unusual in that the ingredients needed A LOT of shaking to get them to emulsify. Carls solution? For each of his bartenders he would employ a “shaker boy” – a young man whose sole job it was to shake the bejeezus out of those fizzes. A few years on, the process had developd into a full production line… one man shook until his arms got tired and passed it to another, in a long chain. Some say this went on for 15 minutes. It sure was a sight to behold.” – from Imbibe! by David Wondrich

Measures & Instructions:

  • 5ml sugar syrup
  • 1 drop orange blossom water or rose water (optional)
  • juice of 1/2 lemon & 1/2 lime (use all lemon if you’re short on limes)
  • 1 1/2oz old tom gin (a sweet gin is preferable)
  • one egg white
  • 15ml cream or rich milk
  • 30ml sparkling water

Place all ingredients (MINUS the sparkling water!) with 1/2 cup crushed ice into a shaker.
“Shake & shake & shake until there is not a bubble left but the drink is smooth and snowy white and the consistency of good rich milk” – from the mouth of Mr Ramos himself
This will take at least one minute.
Strain into a chilled glass & top with the sparkling water.

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