Is This Pumpkin Spice White Russian the Perfect Autumn Cocktail?

The dreamy combination of vodka, coffee liqueur and cream already have that chilly but indulgent feel to it that Autumn demands, but we can go one step further. We’ve got our eyes on the perfect Autumn cocktail, and surely this is it?

Pumpkin spice, most famous for taking over the world of lattés, is amazing in cocktails. If you’re not familiar with it, then it’s an American spice mix containing all those beautiful dark spices we associate with winter – cinnamon, nutmeg, ginger, cloves and occasionally allspice. You can add it into cocktail via pumpkin spice syrup, but for the White Russian, a creamer works best – you can make this yourself or buy a readymade mix.

The vodka provides a hearty structure to the cocktail, the coffee liqueur injects some lively sweetness, the creamer brings some beautifully aromatic spices, and then we have the cream creating an airy, luxurious texture. It’s heavy, indulgent and so, so comforting.

This seasonal spin is highly adaptable, hence why much of it is optional. If you’d like a stronger cocktail, you could easily add two shots of vodka without affecting the balance too much for starters. If you want more sweetness, then go for a pumpkin spice syrup (like Monin) over the creamer. The original White Russian includes heavy cream in the mix, so you could do that here for a richer feel or squirt some whipped cream on top – it’s all about your preference. Lastly, for garnishes you have so many options, but we suggest a cinnamon sprinkle for an inviting aesthetic, or even a cinnamon stick to slowly infuse the flavour.

Ingredients:
30ml vodka
30ml coffee liqueur (like Kahlúa)
30ml pumpkin spice creamer
10ml heavy cream (optional)
Whipped cream (optional) Cinnamon stick/sprinkle (optional)

Method:
Mix or shake everything together with ice before pouring over ice in a small glass. As mentioned, you could leave the creamy top as a snowy aesthetic, or sprinkle with some cinnamon – both look great.

What's The Difference Between Wet Shaking and Dry Shaking Cocktails?

Whether you're behind the bar or just shaking things up at home, knowing how to shake a cocktail properly is key to nailing that perfect blend. But what's with all the talk about wet shaking and dry shaking? It’s all liquid isn’t it? Don’t worry if you’re a bit confused – we’ve got the lowdown on these essential techniques, why they matter more than you might think, and how to use them to customise your cocktails.

What is a Wet Shake and What is a Dry Shake?

A wet shake is your classic cocktail shake, where you toss in some ice with your ingredients, giving them a good chill while mixing them all together. This technique dilutes and cools your drink – perfect for a crisp, refreshing sip. Most wet shakes should take less than 20 seconds to avoid ‘overshaking’.

A dry shake, on the other hand, involves shaking your cocktail without ice. This is usually done when you're working with egg whites or aquafaba (the liquid from chickpeas) to create a lovely frothy head because emulsification and aeration are better at room temperature. Think cocktails like the classic Whisky Sour or a Ramos Gin Fizz – the dry shake ensures your froth is light and velvety before you wet shake it to cool things down. This method takes slightly longer than wet shaking, usually at least 30 seconds to really work the ingredients through and give the texture time to develop.

Are there other types of cocktail shaking?

Yes! Beyond the wet and dry shake, there’s the reverse dry shake. This is where you shake with ice first, strain the ice out, and then shake again without it… but with the egg white included. The result? An even fluffier foam!  There’s no need to strain after that final shake, so all that glorious velvety foam goes into the glass.

Half of mixology is, of course, about the show, so it makes sense that are many variations of shakes. For example, the hard shake, invented by Japanese bartender Kazuo Ueda, is a wet shake that uses highly stylised gentle shaking to give greater control over the shaker.

Then there’s the double shake – a two-step process designed for more complex cocktails where you can shake two shakers at one time.

Essentially though, wet and dry are the two categories – with and without ice.

Why whether you wet or dry shake your cocktail matters

Shaking your cocktail isn’t just about looking cool (although that’s a nice bonus). It directly affects the drink’s texture and taste. Firstly, whatever you shake, its fundamental purpose is to combine ingredients. A cocktail, in most cases, should be homogenous, with one enjoyable liquid rather than out of balance hits of the individual components.

Wet shaking chills and dilutes your cocktail, creating a perfectly balanced drink that’s refreshing.

Dry shaking, meanwhile, helps to aerate the mixture, giving cocktails that silky, frothy texture. It can also reduce bitterness and increase sweetness, did you know?

Whether you're using one or the other, the method plays a big role in how your drink feels on the palate. By varying the duration of your shakes and their styles, you can control the aeration, dilution and temperature of your cocktails – which has a huge impact.

An example of a wet shake cocktail

Daiquiri

Almost all cocktails require wet shakes so you could use many examples, but the Daiquiri is a classic, combining sweet and tart flavours with refreshing ice. Some bars have ruined the Daiquiri if you ask us, turning it into a sugary slush puppy, but if you make sure your ice isn’t blended or too broken up, and you go easy on the syrup, it’s a winner.

Ingredients:
50ml white rum
25ml lime juice
15ml simple syrup
Lime twist (garnish)

Method:
Add all ingredients to a shaker with ice. Shake for 10-15 seconds until well-chilled. Strain into a chilled coupe glass. As a top tip, take a look at your ice cubes once strained – they should be curved at the edges, rather than totally shattered.

An example of a dry shake cocktail

Whisky Sour

Sours, with their use of egg white, are the best example of dry shaking; the most famous of which is surely the Whisky Sour. With vanilla, caramel and rich fruits from the whisky, the vivid sour lemon freshness, some sweetness for balance and frothy egg white, it’s a luxurious and sophisticated serve.

Ingredients:
50ml bourbon
30ml lemon juice
15ml simple syrup
Dash of Angostura bitters (optional)
1 egg white
Cherry or lemon (garnish)

Method:
First, dry shake all ingredients (without ice) for 30 seconds to froth the egg white. Add ice, shake again, and strain into a glass. Top with a dash of bitters for added complexity and aesthetics.

If you’re really getting into your cocktail making, then check out our home bar essentials guide here.

Up Your Halloween Game With These Perfect Halloween Treats and Cocktail Pairings

If you’ve got kids or you just want to be fully prepared for Trick or Treaters, chances are you’ll be stocked with Halloween Treats this October. Or perhaps you just want to get involved, celebrate the spooky season and have a bit of a party. Whatever your justification (not that you need one!), Halloween sweets can make a wonderful pairing with some of our favourite cocktails. Because Halloween isn’t just about costumes, it’s about indulgence. So, for a grown-up celebration, we’ve taken some of the country’s most beloved chocolates and sweets, and paired them up with the perfect cocktail. Let’s dive into boo-zy bliss!

White Russian + Snickers

This Big Lebowski favourite is the indulgent combination of vodka, coffee liqueur and cream, but for even more indulgence, Snickers is the perfect pairing. The richness of the cocktail enhances the sweetness and texture from the caramel and nut-filled Snickers. Vodka, coffee, chocolate, nuts and cream – this is a proper dessert cocktail. Find your White Russian recipe here.

Espresso Martini + Dark Chocolate

Of course, dark chocolate is perfect alongside an Espresso Martini – so much so that you can even get chocolate riffs of the original. Coffee and chocolate embrace the Mocha style, but to avoid too much sweetness stick with rich dark chocolate. This way, the intense espresso notes complement the bittersweet cocoa, and the structure of the hearty vodka keeps everything in place. Find your Espresso Martini recipe here.

Rum Punch + Starburst

If you’re into intense flavours and have people round for Halloween, then a big Rum Punch is perfect. To complete the match made in tropical heaven, playful, juicy Starburst brings some sweetness to the punch. Both offer vibrant, bold fruity, tangy flavours so it works well to liven up any party. If you’re into subtle, nuanced flavours then swerve this, but since when has Halloween been about subtlety!? Find your Rum Punch recipe here.

Dark ‘n’ Stormy + Bounty

And you thought things couldn’t get any more tropical! The rum and ginger of a Dark 'n' Stormy perfectly complement the coconutty sweetness of a Bounty. The spicy notes of the cocktail cut through the creamy coconut, creating a balance that’s indulgent yet refreshing - ideal for an exotic twist on your Halloween feast. Find your Dark ‘N Stormy recipe here.

Irish Coffee + Milky Way

This comforting combination blends the warm, boozy kick of an Irish Coffee with the soft, chocolatey sweetness of a Milky Way. The coffee's bitterness cuts through the caramel and nougat, making it a cosy, comforting duo to enjoy on a crisp Halloween evening. Find your Irish Coffee recipe here.

Margarita + Gummy Bears

A classic Margarita’s sharp lime zing pairs wonderfully with the tangy sweetness of Gummy Bears. The salt rim brings out the fruity flavours of the sweets, while the tequila adds a bold kick, turning this playful pairing into a fiesta in your mouth - perfect for Halloween mischief. With the chewiness, touch of salt and vibrant zing of citrus, it’s a very interesting pairing. Find your Margarita recipe here.

Gold Rush + Twix

If you’re not familiar with the Gold Rush, it’s essentially a Whiskey Sour with honey; so, bourbon, lemon and floral honey for the sweetness. This complements the sweet caramel crunch of Twix brilliantly, adding to the rich biscuit flavour. It’s so satisfying and surprisingly sophisticated, and that residual citrus and bourbon punch is enough to cut through and refresh somewhat. To make your Gold Rush, follow this recipe:

Ingredients:
60ml bourbon
20ml lemon juice
20ml honey syrup
Garnish (lemon twist)

Method:
Shake everything well with ice until it feels chilled to the touch. Strain into a rocks glass over just one large ice cube, and finish with a wonderful lemon twist.

Clover Club + Skittles

The fruity, raspberry notes of a Clover Club cocktail make a perfect pairing for the rainbow of flavours in Skittles. This combo bursts with juicy, tangy fun, balancing the cocktail's delicate sweetness with the zingy, chewy texture of the sweets. A thing of beauty. Find your Clover Club recipe here.

Martini + Liquorice

If you want a slight break from fruity or chocolatey sweetness, then try this. For something bold and adventurous, pair the bracing botanicals of a Martini with the dark, intense flavour of liquorice. The sharpness of gin and vermouth plays off the earthy, slightly bitter notes of liquorice, creating a surprisingly harmonious combo for those with a taste for the unexpected. It’s a well-known combo, especially if you use a gin with liquorice as a botanical, like Hayman’s or Beefeater. Find your Martini recipe here.

French 75 + Lemon Sherbet

Lemon lovers, this is the motherload. The sparkling, citrusy kick of a French 75 is made for a playful pairing with lemon sherbets. The champagne bubbles and the gin’s sharpness highlight the zesty tang of the sweets, creating a fresh, fizzy sensation that’ll have you reaching for more. A refreshing and cheeky pairing for Halloween celebrations. Find your French 75 recipe here.

If you want to stylise your cocktails for the season, then these easy-to-make garnishes are surprisingly effective!

7 Cocktails Perfect for Autumnal Days

As cruel as it might be after some pretty underwhelming sunshine, summer is leaving us, but replacing it is many people’s favourite season – autumn. As the leaves turn golden and the nights grow longer, it’s time to cosy up with some autumnal cocktails.

Here, we’re looking for rich flavours, brooding darker spirits, warming spice and comforting fruits. Whether you’re after something easy to whip up or a drink that surprises, these seven cocktails bring the taste of autumn to your glass. We’ve even included a couple of hot drinks for when the chill really sets in. So, grab a blanket, pop on a film, and let’s sip our way through the season.

Apple Cider Old Fashioned

This is your classic Old Fashioned, but with an autumnal twist that’ll have you feeling all cosy inside. The bourbon brings its usual warmth, but it’s the crisp apple cider and hint of maple syrup that elevate this cocktail into seasonal perfection. The balance of sweetness and spice makes it the ideal drink for cool, autumn nights. Simple, sophisticated, and deliciously autumnal.

Ingredients
50ml bourbon
15ml apple cider
1 teaspoon maple syrup
2 dashes Angostura bitters
Apple slice for garnish

 Method
Stir the bourbon, apple cider, maple syrup, and bitters with ice. Strain into a rocks glass over a large ice cube. Garnish with an apple slice.

Chai Whisky Sour

Take the classic Whiskey Sour and give it a chai twist, and you’ve got autumn in a glass. The warm, spiced flavours of chai tea mix beautifully with the sharpness of the lemon and the depth of whisky. It’s fragrant, comforting, and a little bit exotic – the perfect cocktail for sipping on a chilly evening. You can buy chai tea syrup from the likes of Monin, but it’s very easy to make yourself too.

Ingredients
50ml whisky
20ml chai tea syrup
25ml lemon juice
Egg white (optional)

Method
Shake whiskey, chai syrup, lemon juice, and egg white (if using) with ice. Strain into a glass and garnish with a cinnamon stick.

Smoky Maple Mezcal Sour

For something a little more unusual, try this Mezcal Sour with a twist of maple syrup. Mezcal’s smoky flavour pairs beautifully with the sweet richness of the syrup and the tang of lemon. It’s a bold, exciting cocktail that’s perfect for those looking for something a little different this autumn – smoky, sweet, and refreshingly tart.

Ingredients
50ml mezcal
20ml maple syrup
25ml lemon juice
Egg white (optional)

Method
Shake mezcal, maple syrup, lemon juice, and egg white (if using) with ice. Strain into a glass and garnish with a lemon twist. Delicious and distinct.

Cranberry Gin Fizz

This cocktail brings together the tartness of autumnal cranberries with the light, botanical flavours of gin for a refreshing, yet autumnal drink. The fizz from the soda makes it light and airy, while the cranberry gives it a seasonal twist. It’s a delightful balance between refreshing and comforting, and it looks just as good as it tastes. Autumn doesn’t just have to be about rich and warming flavours!

Ingredients
50ml gin
25ml cranberry juice
15ml lemon juice
Soda water to top
Garnish: fresh cranberries

Method
Shake gin, cranberry juice, and lemon juice with ice. Strain into a glass over ice and top with soda water. Garnish with fresh cranberries.

Hot Buttered Rum

The pinnacle of autumnal indulgence – we don’t know why this isn’t more popular. Few things scream ‘autumn’ like this traditional hot cocktail. Rich, buttery, and full of warming spices, Hot Buttered Rum is a treat you can sip while wrapped in a blanket. The rum adds a touch of sweetness and warmth, while the spices and butter make it taste like liquid comfort. It’s like drinking a hug.

 Ingredients
50ml dark rum
70ml hot water
1 tsp brown sugar
1 tsp unsalted butter
A dash of vanilla extract
Pinch of cinnamon and nutmeg

Method
Muddle and mix sugar, butter, vanilla extract and all those beautiful spices at the bottom of a handled glass or mug. Pour in the rum, then the hot water and give it a nice stir (with a cinnamon stick if you’ve got them in!)

Pumpkin Spice Hot Toddy

Let’s stick with those warm serves for now. You can take a look at Hot Toddy variations here, but how about this Pumpkin Spice riff? It’s warm, comforting, and everything you love about autumn in a mug. The whisky brings its usual rich intensity, but the pumpkin spice syrup adds a seasonal sweetness that’s impossible to resist. Perfect for wrapping up on a crisp evening or fighting off a cold.

 Ingredients
50ml whisky
25ml pumpkin spice syrup
150ml hot water
1 cinnamon stick
Lemon slice for garnish

Method
Stir whisky, pumpkin spice syrup, and hot water together. Add a cinnamon stick and lemon slice. Serve warm and enjoy.

So many cocktails can undergo an autumnal makeover simply by using syrups. Ginger, cranberry, cinnamon etc. – pretty much anything can become a syrup, and it’s really easy to make yourself! Check out some recipes here.

Which Cocktails Use Vermouth?

Vermouth is a fortified wine that has been aromatized with a variety of botanicals, including herbs, spices, and roots. Originating in Italy and France, this unique beverage has been a staple in European aperitif culture for centuries, with roots that trace back to medicinal uses – as a staggering number of amazing concoctions began!

Its name comes from the German word for wormwood, "wermut," which was historically a key ingredient in its production. Modern vermouth, however, has evolved significantly, with a diverse range of styles and flavours that make it a versatile player in the world of cocktails. Let’s dive into what we meant when say ‘vermouth’.

What are the different vermouth styles?

Vermouth began in 1700s Milan, gaining fashionable status as a drink beyond simple medicinal use. In the 19th century, thanks to Italians refining and innovating it, famous brands popped up such as Gancia, Ballor, Cinzano, and Martini. Meanwhile, across the Alps, French producers began crafting their own styles, with Noilly Prat emerging as a notable pioneer. Traditionally, Italian vermouths were red and sweet, while French vermouths were white and dry. However, contemporary innovations have blurred these lines, and today vermouth is produced worldwide, adhering to traditional methods while exploring new flavours and styles. Generally, we can categorise it like this:

Extra Dry Vermouth: Clear and pale lemon in appearance, extra dry vermouth is the driest of all, with delicate floral hints. It's ideal for extra dry martinis and is typically associated with the French style of vermouth.

Dry Vermouth: Often pale gold, dry vermouth is slightly sweeter and more herbal than extra dry. It offers a spicier and more complex profile, making it perfect for classic martinis or to be enjoyed neat over ice.

Bianco/Blanco Vermouth: This type features a medium lemon or gold colour and tastes slightly sweeter with bright citrus and floral notes. It bridges the gap between dry and sweet vermouths, often used in refreshing spritzes or simply sipped on its own.

Rosé/Rosata Vermouth: Made from white or rosé wines, this style has a beautiful pink hue and balances sweet and bitter citrus flavours with floral undertones. It’s less common but wonderfully versatile, perfect for light, summery cocktails.

Sweet Vermouth: Typically red, sweet vermouth can range from medium amber to deep red, often with caramel colouring added. It boasts a rich, sweet profile with complex botanical layers, making it the go-to for cocktails like the Manhattan and Negroni.

If a cocktail features vermouth, it will most likely be dry vermouth (French/White) or sweet vermouth (Italian/Red). Now that we’ve covered the essentials of vermouth, let’s explore eight classic cocktails that showcase its versatility and depth.

What cocktails can I make with vermouth?

Dry Martini

No vermouth list is complete without the Martini. A symbol of sophistication, the Martini is simplicity at its finest. Combining dry gin (usually) and dry vermouth, this cocktail is crisp, clean, and perfect for any occasion. The interplay of botanicals between the gin and vermouth creates a beautifully balanced drink that's both refreshing and complex. There are so many Martini variations, some with subtle ratio changes and others with ingredients overhauls – even a Dry Martini will vary from bar to bar. For example, there are Reverse Martinis which focus on the vermouth and Dirty Martinis with olive brine. For more Martini variations, all of which use Vermouth, click here.

Ingredients:
60ml London Dry gin OR vodka
10ml dry vermouth
1 dash orange bitters (2 if using a smaller dasher bottle)
Lemon twist or olive (garnish)

Method:
Stir gin and vermouth with ice, strain into a chilled martini glass, and garnish with a lemon twist or an olive. Sip and enjoy the quintessential cocktail.

Manhattan

Legend goes that this popular order was first designed for a banquet hosted by Winston Churchill’s mother in 1870s NYC. The Manhattan is the definition of a classic: bold, balanced, and full of character. This whiskey-based cocktail uses sweet vermouth to add a luscious, velvety layer of sweetness and complexity, complemented by a dash of bitters. It’s a drink that’s stood the test of time, with its warm, rich flavours making it perfect for cooler evenings.

Ingredients:
50ml rye whiskey/rye bourbon
25ml sweet vermouth
2 dashes Angostura bitters
1 dash orange bitters
Brandied cherry (garnish)

Method:
Stir all ingredients with ice, strain into a chilled glass, and garnish with a cherry. A simple yet sophisticated sipper.

Negroni

This Italian classic, beloved worldwide, is a perfect balance of bitter, sweet, and herbal notes. Combining gin, Campari, and sweet vermouth, the Negroni offers a bold, vibrant flavour that’s perfect for an aperitivo hour. Here, the vermouth really shines in the equal parts ratio. It brings rich spice and a herbaceous kiss, balancing the bittersweet profile on a knife edge. Its simplicity and depth have made it a mainstay on cocktail menus everywhere.

Ingredients:
25ml Gin
25ml Campari
25ml sweet vermouth
Orange twist (garnish)

Method:
Stir all ingredients with ice, strain into a glass over ice, and garnish with an orange twist. The Negroni, in all its bitter-sweet glory.

Boulevardier

For those who prefer the richness of whiskey, the Boulevardier is the perfect Campari cocktail. A close cousin of the Negroni, it swaps out gin for bourbon, creating a warm, robust drink with a touch of sweetness. The bourbon’s caramel and vanilla notes blend beautifully with the bitter complexity of Campari and the rich sweetness of vermouth. It’s a sophisticated sipper that’s perfect for colder weather or an evening by the fire.

Ingredients:
25ml Campari
35ml bourbon
25ml sweet vermouth
Orange slice (garnish)

Method:
Pre-chill the glass. In a separate mixing glass, stir everything with ice, strain into a glass, and garnish with an orange twist.

Americano

This evolved into the Negroni, so it’s essentially the same thing but without the gin. Instead, soda water tops up the Campari and vermouth for a lighter, more refreshing and fizzy mix. It’s simple, but there’s so much complexity in the base ingredients that it remains interesting.

Ingredients:
30ml Campari
30ml sweet vermouth
Soda water to top
Orange slice (garnish)

Method:
Pour Campari and vermouth into a glass over ice, top with soda, and garnish with an orange slice. Effortless and refreshing.

Bronx

Not just one, but two vermouths! Transport yourself to a buzzing early-1900s American cocktail bar with this Martini riff. The fruity switch up comes from fresh orange juice being included for a sweet, zesty zing, complementing the bitter botanicals of gin and complex intensity of vermouth. Perfect for a punchy brunch cocktail.

Ingredients:
30ml gin
10ml sweet vermouth
10ml dry vermouth
20ml fresh orange juice
Orange twist (garnish)

Method:
Shake all ingredients with ice, strain into a glass, and garnish with an orange twist. A citrusy classic with a twist.

Vermouth Spritz

This Venetian-style spritz is perfect for a light, refreshing sip, and we love showcasing the often-overlooked rosé vermouth to highlight red fruit flavours, while the Aperol brings its own aromatic punch. The result is a beautifully balanced cocktail with a touch of sweetness, delicate bubbles, floral hints, and herbaceous undertones, all coming together with just the right amount of zest.

Ingredients:
50ml rosé vermouth (like Regal Rogue Wild Rosé)
15ml Aperol
Prosecco to top up
Lemon and fresh mint (garnish)

Method:
Add the vermouth and Aperol to your glass with ice, top up with Prosecco and garnish with lemon and mint for the finishing touch. Enjoy!

Adonis

Named after a Broadway musical reaching its 500th show, the Adonis is a sherry-based cocktail that uses sweet vermouth to add richness and a touch of sweetness. Light, fruity and damn right tasty. There’s no ‘mixer’ but it remains fairly low alcohol for a cocktail too.

Ingredients:
45ml Fino Sherry
45ml Sweet Vermouth
2 dashes Orange Bitters
Orange twist (garnish)

Method:
Stir all ingredients with ice, strain into a glass, and garnish with an orange twist. Light, flavourful, and perfect for sipping before a meal.

These eight cocktails highlight the versatility and depth of flavour that vermouth brings to the table. Many involve Campari, soi f you’re interested in more cocktails that show what a unique drink can do, check out our Campari guide!

What Are The Main Ingredients in A Margarita?

With so many new cocktails invented every year and hundreds of classics to compete with, it takes a hell of a lot for a cocktail to become not just a world favourite, but arguably the world favourite – the Margarita. Punchy and bright, this timeless tipple is loved everywhere, bringing easy-drinking charm and experimental adaptability.

The origins of the Margarita are as colourful as the drink itself, with several tales vying for the official story. Was it invented in a glamorous Tijuana nightclub in the 1930s? Or Tommy’s Place in Ciuadad Juárez when a lady ordered a ‘Magnolia’? Or perhaps in Texas as a twist on a Tequila Daisy? One popular legend credits a socialite named Margarita Sames, who famously mixed the cocktail for her guests in Acapulco in the 1940s. We know that it means ‘daisy’ in Spanish, so it’s evolved from The Daisy which was an old prohibition drink built around a base spirit, sugar and a sour. Wherever it first sparkled into existence, the Margarita swiftly became synonymous with sunny days and carefree vibes, offering a perfectly balanced mix of salty, sweet, sour, and bitter notes that tantalise the taste buds.

It's a simple breakdown of ingredients, but the balance is key, so let’s dive into how the basic ingredients work together and some of the choices you’ll have to make when bringing yours together…

What’s in a Margarita?

Tequila

The soul of the Margarita. Look for a 100% agave tequila, either Blanco or Reposado, for a clean and vibrant flavour. Blanco offers a fresh, unaged taste, while reposado brings a touch of oak and smoothness. For some affordable tequilas that are perfect, click here.

Appearance wise, the transparency of a Blanco delivers that classic Margarita hue that brims with fresh vitality, which is a plus. You’ll get strong agave flavour and sharp citrus that works perfectly in a Margarita. This is why most Margaritas you order in a bar will be made with Blanco. Reposado will take a more reserved, backseat and definitely makes for an interesting cocktail too, but for the classic recipe, go Blanco.

Lime juice

Freshly squeezed is the way to go. Bottled lime juice just won’t cut it when you’re looking for that crisp, tart punch. And remember, a room temperature lime rolled along the work surface is a lot easier to squeeze! Oh, and remember to save a wedge or two for the garnish.

Orange liqueur

Orange liqueur adds a sweet and citrusy depth, and there are two main liqueurs you’ll find in recipes. Cointreau is typically a bit more refined and aromatic, but Triple Sec works perfectly fine if that’s what you have on hand. Grand Marnier is also used, which is blended with Cognac as you can read here. If you want a classic recipe, go Cointreau.

Optional but preferred – syrup

We’ve marked this as optional, but many bartenders will include it – like everything here, it’s up to you. If you like your Margarita on the sweeter side, a dash of simple syrup or agave can balance the tartness perfectly.  

Agave syrup will clearly complement the other ingredients and bring even more complexity, deeper flavour and a longer finish to each sip. However, the syrup is here to bring sweetness, so an easy simple syrup is more than adequate.

Optional – salt rim

Ah, the item of controversy. To salt or not to salt? Ultimately, this down to personal preference. If you’re serving guests, then check with them. If you can’t ask them, why not go half and half? We usually prefer it without here at The Three Drinkers, especially if you’ve splashed out on a great tequila, but each to their own! If you do add some, go easy and only add a little – it’s so easy to overpower everything. When done well, the salt can add another dimension, brightening the sweet and sour notes.

The Classic Easy Margarita Recipe

Ingredients:
50ml tequila
25ml lime juice
25ml Cointreau (or triple sec)
10ml syrup (optional)
salt for rim (optional)
lime wedge for garnish

Method:
Shake the tequila, lime juice, triple sec and ice together until the shaker is cool to touch. You can add a dash of syrup also if you like it sweet. Strain the ingredients into a small glass and garnish with an appetising lime wheel and a salt rim if you fancy. To do that, you just need to apply a little lime juice to the rim and roll it in some salt. Finally, sit back and enjoy cocktail royalty.

What is a Skinny Margarita Recipe?

For those watching their calories but not wanting to compromise on taste, the Skinny Margarita is a slimmer alternative that still delivers on flavour. It skips the syrup in favour of pure, unadulterated citrus notes. Some people also skip out the orange liqueur, or at least add less too. Another common change is to introduce orange juice, often replacing any orange liqueur at all.

Ingredients:
50ml tequila
25ml lime juice
15ml Cointreau (or triple sec) / orange juice
salt for rim (optional)
lime wedge for garnish

Method:
Shake everything until nicely chilled. Strain the ingredients into a small glass and again, garnish with a lime wheel and a salt rim if you fancy.

The Easy Spicy Margarita Recipe

If you’re craving a bit of heat, the Spicy Margarita is your go-to. Infuse your tequila with jalapeño or add a few slices straight into the shaker for a kick that complements the zesty lime perfectly. The main other way of adding spice is to heat up the salted rim. Tajin is a Mexican seasoning blend that does the trick, using chilli peppers, lime and salt but you can also make your own. The end result is refreshing and tart but with that lingering tickle of heat.

Ingredients:
50m tequila (usually Blanco)
25ml lime juice
25ml Cointreau (or triple sec)
10ml syrup (optional)
jalapeño in the glass (optional)
spice rub/Tajin for garnish
jalapeño for garnish

Method:
First thing first, pop Spicy Margarita by Jason Derulo and Michael Bublé on. Right, now the same applies as the salt rim here, wetting the circumference with lime juice before rolling in the rub. Then, shake everything with ice (including jalapeño if you like your spice). You can add a dash of syrup also if you like it sweet too. Strain the ingredients into a small glass and garnish with lime or jalapeño. Sit back and enjoy a taste sensation.

Top Tip: If you don’t want to deal with any chillis or spice mixes, then add some Mexican hot sauce before shaking! Maybe try this one by yourself before experimenting on guests though!

For award-winning Margarita riffs, click here for our DRINKLUSIVE mentee’s guide!

What is the Pickle Pea Martini?

Vodka can be made from lots of different bases. Usually, we see potato or wheat for example, but never before have we seen peas used. From the dinner plate to the bottle, Pod Pea Vodka, launched by Manchester’s Ten Locks, is turning heads with its eco-friendly approach, enchanting green hue and unique flavour profile. Using sustainably sourced British peas, this vodka not only delivers on taste but also carries environmental benefits: peas need less water and fertilizer compared to traditional vodka crops and even enrich the soil with nitrogen.

The result? A neutral grain spirit blended with pristine Lake District water, offering a smooth, refreshing experience with vibrant vegetal notes, crisp lemon, creamy grain, pepper, and a subtle sweetness. The flavours are perfectly poised between familiar lemon, cream and pepper and that stand out vegetal hint. Packaged with recycled glass and sustainable labels, Pod Pea Vodka isn’t just a green choice—it’s a deliciously responsible one. Perfect on the rocks or in creative cocktails like the one below, it’s the sustainable sip you didn’t know you needed.

It’s fun to sip neat, but the vegetal profile of Pod Pea is begging to be experimented with in cocktails. Meet the Pickle Pea Martini, a cocktail that’s as bold as it is refreshing. The star of the show is Pod Pea Vodka, whose vegetal and citrus notes play beautifully with the tangy brine of pickle juice, while fennel bitters add a whisper of herbal complexity. It’s a real flavour bomb that’s both sophisticated and surprisingly approachable. If you love your vodka and your Martinis, this is the perfect way to try something different.

Ingredients:
50ml Pod Pea Vodka
20ml Pickle juice
2 dashes fennel bitters
Twisted pickle (garnish)

Method:
Stir ingredients in a large mixing glass. It’s important to ensure everything combines homogenously. Next, pour into a chilled Martini glass and garnish with a twisted pickle. Enjoy.

You can find here Pod Pea Vodka (40%) here: £36.99

What is the Mother Cocktail Theory?

Did you know there is a theory that there have only ever been 5 uniquely created cocktails and that every other cocktail is simply a derivation of one of these 5? Well, this is partially correct as the actual number of mother cocktails is a matter of great debate within the community, purists argue that there are 5, while some modernists argue that there are 7.

Regardless of the number of mother cocktails, an indisputable fact is that they are foundational knowledge for every bartender and have inspired thousands of other cocktails since

The 5 original mother cocktails are:

• The Daiquiri

• The Daisy

• The Old Fashioned

• The Martini

• The Highball

While the 2 argued by modernists to be included are:

• The Negroni

• The Last Word

The Negroni is arguably derived from the Martini. In contrast, the Last Word is arguably derived from the Daisy, but to truly understand the issue, and to have an opinion on it, we must learn about these a little bit more deeply.

THE DAIQUIRI

The combination of rum, lime, and sugar being delicious is no secret, and is a cocktail that predates cocktail history itself. However, when we look at the Daiquiri through the lens of the Mother Cocktail Theory, we are not considering it as a stand-alone cocktail, but rather as a template for the sour cocktail consisting of:

Spirit | Citrus | Sweetening Syrup

When we look at this from this perspective and allow for modifications and additions instantly a couple of drinks come to mind; the Whisky Sour, is a great example! Whisky of choice, lemon juice, simple syrup, and optional addition of egg white or other vegan foamers fit within this bill perfectly.

Essentially, any cocktail that has a spirit base, an acidifying citrus component, and a syrup to sweeten it falls within this category, but when we look at possible additions, things start to look a little bit murky. Would you believe that the Pina Colada falls into the Daiquiri family tree?

Rum | Lime Juice | Cream of Coconut | Pineapple Juice

Spirit | Citrus | Sweetening Syrup | Additional Ingredient

It takes a bit of an understanding of what goes in each cocktail, but once you have that nailed down, realising which mother cocktail each drink comes from becomes a lot easier. Here are some other classic cocktails that stem from the Daiquiri mother cocktail

Caiprinha
Cachaca | Lime | Sugar

Mojito
Rum | Lime | Sugar | Mint

Bees Knees
Gin | Lemon | Honey

The Business
Gin | Lime | Honey

THE DAISY

Within the bar community, there is heated debate on which cocktail was the original in the Daisy format - The Margarita, or the Sidecar? Both are drinks that predate cocktail history and there is no clear correct answer. However, many people - including myself - are of the school of thought that it is the Margarita, as it is the Spanish word for Daisy.

Margarita
Tequila | Triple Sec | Lime

Sidecar
Brandy | Triple Sec | Lemon

The key difference between a Daisy variant and a Daiquiri variant is the kind of sweetener used in the drink. If it is made using syrup as a sweetener, it falls under the Daiquiri family tree, if it uses a liqueur as a sweetener, it falls under the Daisy family tree. Therefore, a Daisy-style cocktail will read as:

Spirit | Sweetening Liqueur | Citrus

This allows for even more customisability than drinks from the Daiquiri family tree, as the combination of spirits and liqueurs becomes endless, and once you incorporate possible additions into the mix, even more so!

There is a vast range of drinks under the Daisy family tree; some of them are cult classics, some are lesser known, and all of them are delicious. Some of my personal favourites are:

Cosmopolitan
Citron Vodka | Triple Sec | Lime | Cranberry Juice

White Lady
Gin | Triple Sec | Lemon | Egg White OR Vegan Foamer

Trader Vic’s Mai Tai
Aged Rum | White Rum | Triple Sec | Lime | Orgeat

Between The Sheets
Brandy | White Rum | Triple Sec 

THE OLD FASHIONED

While some people believe that an Old Fashioned has to be made with Bourbon, Angostura Bitters, and a sugar cube, the original recipe of an Old Fashioned is stated as:

Spirit | Bitters | Sugar

This opens up a whole realm of possibilities, not only are Rye, Scotch, Irish, and other world whiskies viable options, but as to are spirits such as Rum, Tequila, Mezcal, and even Gin!

As long as it contains the 3 fundamental ingredients and no citrus juice, it falls within the family of the Old Fashioned. This is a family of spirit-forward, generally stirred down drinks, which make these great for batching, and as viable freezer door cocktails!

For the sugar component of an Old Fashioned Style cocktail, unlike the difference between a Daiquiri variant and a Daisy variant, can be syrup or liqueur. This means that drinks such as the Revolver, and the Stinger, fall into the Old Fashioned family.

Examples of Old Fashioned variations are:

Sazerac
Rye OR Cognac OR Both | Peychauds Bitters | Sugar | Absinthe

Oaxacan Old Fashioned
Tequila | Mezcal | Orange Bitters | Chocolate Bitters | Agave Nectar

Revolver
Bourbon | Orange Bitters | Coffee Liqueur

Classic Champagne Cocktail
Cognac | Brown Sugar Cube | Angostura Bitters | Champagne

THE MARTINI

The Martini, arguably the most iconic cocktail ever made, consists of:

Spirit | Fortified Wine | Bitters

This is a style of drink that is oh-so-easy to get right, owing to its simplicity in preparation. But this simplicity in preparation, makes it ever so difficult to perfect, as there are no flashy bartending techniques, or eye-catching glassware or garnishes to hide behind. The technique of preparation from your bartender makes or breaks this drink!

Simplicity in preparation also leads to simplicity in variations. All Martini variations are spirit-forward drinks with a minimal ingredients list, and any potent ingredients are added in sparing amounts. For more information on the Martini, and its variations, make sure to check out our Martini Variations Article!

Much like the Old Fashioned family, these drinks are great prebatched and poured straight from the freezer! Some of our favourite variations are:

Manhattan
Rye Whiskey | Sweet Vermouth | Angostura Bitters | Orange Bitters

Alaska
London Dry Gin | Yellow Chartreuse | Orange Bitters | Absinthe | Salt | Orange Zest

Tequilatini
Reposado Tequila | Dry Vermouth | Orange Bitters

Martinez
London Dry Gin | Sweet Vermouth | Orange Bitters

THE HIGHBALL

If the Martini is the most iconic cocktail to ever be made, the highball is the most used format in the bartending world. 2 ingredients, in a highball over ice, seem like your standard spirit & mixer drink that you would order in a late-night bar, and it is exactly that. Your Highball style cocktail will always read as:

Spirit | Mixer | Optional Additions

Some of the most well-known drinks are highballs that have been drunk so many times over it would be impossible to keep count! Aside from your usual highballs like the Gin & Tonic, the Rum & Coke, and the Whisky Soda, there is a whole world of Highball style drinks out there, for more in-depth information, check out our 2 Ingredient Highball article!

The versatility in this cocktail family knows no bounds, with an almost infinite selection of spirits and mixers to choose from, the world if your oyster! Here are some of our favourites!

Paloma
Tequila | Grapefruit Soda | Lime Juice

Americano
Red Italian Bitter | Sweet Vermouth | Soda

Mizuwari
Japanese Whisky | Still Water

Fernet & Coke
Fernet Branca | Coca Cola (Duh!)

THE NEGRONI

Whether the Negroni is a family of drinks on its own, or a subsect of the Martini or Old Fashioned families is up for debate, and there are convincing arguments for each. I, however, am of firm belief that the Negroni is unique enough within itself and has had an appropriate number of variations made in its form to warrant its own branch of the family tree, with a format of:

Spirit | Fortified Wine | Bitter Aperitif

Traditionally done in equal parts, but not all combinations of spirit, wine, and aperitif will achieve the desired balance in equal parts, so some tinkering with ratios will be required.

This family of cocktails, much like its 2 potential parents, are spirit-forward serves that are great prebatched and poured straight from the freezer.

Here are some of our favourite bittersweet libations:

Boulevardier
Bourbon | Sweet Vermouth | Red Bitter Aperitif

Old Pal
Rye Whiskey | Dry Vermouth | Red Bitter Aperitif

Right Hand
Aged Rum | Sweet Vermouth | Red Bitter Aperitif | Chocolate Bitters

Hanky Panky
London Dry Gin | Sweet Vermouth | Fernet Branca

For more Negroni Variations, check out our 7 Aperitifs to use in a Negroni article!

THE LAST WORD

The Last Word is no new cocktail, but in the realm of Mother Cocktails, it is the youngest member of the family by some distance. The earliest record of it came from Detroit Athletic Club’s members' magazine for July-August 1916, but only really stepped into the realm of being a mother cocktail in the late 1990s to early 2000s as bartenders across the globe started to adopt the template of equal parts cocktails. The original recipe reads as:

London Dry Gin | Green Chartreuse | Maraschino | Lime Juice
(All in equal parts)

However, as the bartending scene, and this drink alongside it, have evolved, the format has changed over the years from:

Spirit | Liqueur | Liqueur | Citrus
All in equal parts

To:

Spirit | Liqueur | Liqueur | Citrus | Optional Additions
(Ratios may vary)

This makes riffs of the Last Word in modern bartending to be the hardest to spot.

There is also a convincing argument that drinks from the Last Word family tree should be a subsection of the Daisy category as they get their sweetness from liqueurs as opposed to sweetening syrups. While this is true and a viable argument, I believe that the Last Word was unique enough in its execution, and had enough cultural impact to spur a whole array of drinks riffing on it, that it deserves its own branch on this family tree of tipples.

These drinks are booze-forward, generally on the more acidic side of balanced, and, more often than not, have at least 1 polarising ingredient. Some of our favourite variations are:

Naked & Famous
Mezcal | Italian Red Aperitivo | Yellow Chartreuse | Lime

Final Ward
Rye Whiskey | Green Charteuse | Maraschino | Lemon

Division Bell
Mezcal | Italian Red Aperitivo | Maraschino | Lime

Paper Plane
Bourbon Whiskey | Italian Red Aperitivo | Amaro Nonino | Lemon

By Fowwaz Ansari