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The following 294 cocktails are the preeminent and best-known of the 6,000+ cocktails on Difford's Guide. Subject to ingredients, these are all cocktails
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Today is Chocolate-Covered Nut Day, so we are drinking a Fruit and Nut Chocolate Cocktail.
As the name suggests, this is a bite-sized scaled-down version of a classic Margarita served straight-up.
The Margarita cocktail brilliantly lends itself to adaption with the sweet element (traditionally triple sec liqueur) and citrus swapped and added to.
Spirit-forward rye whiskey with a flavoursome and harmonious herbal and fruity supporting act.
Bourbon-forward with bittersweet and herbal notes from the two liqueurs.
Good proprietary brands of ginger syrup are available and tend to have a high sugar content (equivalent to a 2:1 sugar syrup, approx. 65° brix). However,
A Toreador meets a Milk & Honey El Diablo with crème de cassis swapped out for red bitter liqueur. Two already good drinks merged to become a brilliant
Fiery ginger syrup and a splash of soda replace ginger beer in this devilish rendition of El Diablo.
Gin and sherry enriched by maple syrup and sharpened with a little balsamic.
A cold Irish Coffee based on poitín, which influences the flavours of the coffee and demerara sugar to add dark chocolate notes, distinguishing this cocktail
A Scotch Daisy with apple brandy and egg white. I've tried calvados instead of applejack, but applejack sits better with the scotch whisky.
Cherry and almond-flavoured fluffed-up coffee.
A peachy spiced rum sour.
Relatively low in alcohol and suited to the aperitivo moment, your choice of quinquina will make or break this delicate aromatised rum sour.
Rum-forward with zesty orange and bittersweet herbal notes.
Basically a Brandy Manhattan without bitters. Spirit-forward and dry yet easy.
Valentine's Day cocktail names tend to be as corny as the cards and due to strawberries being uncannily heart-shaped, many Valentine's cocktails have strawberries
This creamy orange 'champagne' cocktail is almost as silky smooth as a Sgroppino.
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