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Cocktail recipes
Classic serves and original twists, built around the bottles we carry.
Classic Mojito: Cuba’s Iconic Rum Cocktail
The Mojito looks simple but rewards careful technique. Muddle the mint too hard and bitterness dominates. Too softly and the aroma stays locked in the leaves.
Ti’ Punch: The National Drink of Martinique
The Ti’ Punch is a true symbol of Martinique—simple, bold, and made to personal taste. Traditionally assembled by the drinker, it combines Rhum Agricole Blanc, a touch of cane syrup, and fresh lime. W
Pandan Collins: Dutch-Indonesian Flavour in a Glass
The Collins is one of bartending’s most versatile templates—spirit, citrus, sweetener, soda, long and refreshing. Replacing simple syrup with Bandoeng’22 Pandan Liqueur transforms the formula entirely
Mezcal Negroni: A Smoky Twist on the Classic
One of the most significant cocktail variations of the past decade. Mezcal’s smokiness transforms the bittersweetness of Campari and the herbal richness of sweet vermouth into something entirely new.
Espresso Martini: “Pick me up and mess me up”
Created by Dick Bradsell in 1980s London. One of the world’s most ordered cocktails. Rich coffee flavour, silky shaken texture, the dramatic crema.
Dark ‘n’ Stormy with Three Cents Ginger Beer
Dark rum, ginger beer, lime. Simple in concept; reward-driven in execution. Three Cents Ginger Beer—naturally fermented with a deep spicy kick—transforms this into a premium serve.
Classic Negroni: The Equal-Parts Icon
One third gin, one third Bitter, one third sweet vermouth. Stirred. Served over ice with an orange peel. The simplicity is deceptive. The balance is precise and each ingredient’s quality matters.
Classic Margarita: The World’s Best-Selling Cocktail
Tequila, fresh lime juice and triple sec, a sour template adapted to one of the world’s most complex spirit categories. Made well, it is arguably the perfect cocktail.
Classic Daiquiri: The Ultimate Rum Cocktail
The Daiquiri is proof that the best cocktails need almost nothing. Rum, fresh lime juice, sugar syrup. Three ingredients, shaken, served up. And yet in those three ingredients lies an infinity of vari