Exploring The Cocktails and Drinks of James Bond

Despite a pretty hectic lifestyle, James Bond finds the time to enjoy a drink every 11 minutes throughout the films so it’s no secret how fond he is of a tipple. In Casino Royale alone, he consumes 12 different drinks, but it was in the books that 007 focuses even more so on the details of these drinks, saying, “I take a ridiculous pleasure in what I eat and drink. It comes partly from being a bachelor but mostly from a habit of taking a lot of trouble over detail.”

So, if you’re planning a Bond themed party, love the films or you’re just curious, we’ve broken down all of the cocktails and drinks featured throughout the glamourous world of Bond! Unless you’ve been living under a rock, you’ll definitely know some, but others might surprise you so let’s begin with the most iconic cocktail in cinema history…

Vodka Martini

Where else could we start? The first ‘shaken not stirred’ martini is ordered on board Goldfinger’s private jet in 1964’s Goldfinger, where the splash of vermouth and twist of lemon is joined by Smirnoff Red Label, the world’s bestselling vodka. This partnership has persevered right up until the most recent film, No Time To Die (2021). Clear colour, no strong odour – the vodka martini is perfect for a quick, stiff drink whilst keeping a low profile.

Whilst we’re here, if you’ve ever wondered why Bond requests his cocktail shaken, it’s because it aerates the drink, reducing the temperature and diluting the mix slightly. Most mixologists will stir it though.

When it comes to the books however, the vodka martini doesn’t show up until the third novel, Moonraker (1955). So, what was Bond’s preference before this? Well…

Gin Martini

Yep, an initial staple of Ian Flemings novels was a gin martini, served with Gordons gin, Vermouth, and a slice of lemon peel – so not a million miles away. But it was very much Sean Connery in Dr. No ordering the vodka martini, ‘shaken not stirred’ with that signature pronunciation that made this Bond’s drink.

The Vesper

This one stands out a little, because Ian Flemming actually invented it – a man of many talents it seems. In Bond’s own words, it’s, ‘three measures of Gordon’s [gin], one [part] of vodka, half a measure of Kina Lillet. Shaken very well until it’s ice-cold.” These days, you would replace Kina Lillet with Lillet Blanc. It’s slightly sweeter and more bitter than a gin martini, with those botanicals tapered by the clean vodka.

Champagne

Vodka Martini may stand out as 007’s go to, but it actually seems to be Champagne that he goes for more often, especially in a more relaxed setting. With caviar on the train, late at night with bacon and eggs, at the baccarat table, or washing down a tense dinner, Champagne is probably Bond’s favourite option, with Bollinger featuring in every film since Moonraker (1979).

The first to appear is the Taittinger Blanc de Blanc Brut of 1943, which Bond orders as room service in Casino Royale, before later switching to Veuve Clicquot Ponsardin Brut. Dom Pérignon 1946 accompanies Bond and M for their dinner in Moonraker, Veuve Clicquot Rosé in Diamonds Are Forever (1971) and Thunderball (1965) then Bond seems to find his favourite (that or it’s just a very lucrative product placement deal) with Bollinger. So Bond, perhaps unsurprisingly, has expensive taste. It doesn’t seem like author Ian Fleming had to stretch his imagination too far for this either, as he was a huge fan of bubbly himself, and a letter of his is framed in Maison Taittinger in Reims!

Whisk(e)y

007 absolutely loves a whisky. Scotch, American, his choice varies depending on where in the world his missions take him. More often than not, he mixes them with soda which, for premium whiskies, over dilutes them but there we go!

Isle of Skye favourite Talisker pops up in two Pierce Brosnan era films, a massive boost to the distillery that led to many more discovering the smoky, maritime flavour. In fact, this particular drink plays a bigger role than most, because whilst staring at the glass Bond realises a bomb is about to be detonated.

Jack Daniel’s pops up in GoldenEye (1995) too, at the request of M (Judi Dench) who states that she prefers bourbon to cognac. Jack Daniel’s is more of a Tennessee whiskey than an official Bourbon, but we’re not one to argue with M!

For a proper Bourbon, it’s no surprise that CIA counterpart Felix Leiter is the one providing it. He offers Timothy Dalton’s Bond a glass of Jim Beam in The Living Daylights (1987).

The Daniel Craig era has leaned towards Macallan, with Javier Bardem’s Silva offering him the Macallan 1962 Fine and Rare vintage in Skyfall (2012), a nod to the 50th anniversary of the Bond films. Bond even has the Macallan 18 Year Old in his personal collection which he cracks open during Spectre (2015).

Rum

This one would make a great pub quiz question – What is the first drink Daniel Craig orders as James Bond?

The correct answer is, ‘large Mount Gay and soda’ and not a martini! A sweet and expertly crafted Barbadian rum, we love Mount Gay too and think a splash of soda is a good choice.

Mint Julep

Sat on a Kentucky Racecourse with Goldfinger (1964), Bond enjoys a Mint Julep – bourbon, sugar, mint and a load of ice. This sweet, cooling, boozy mix is an authentic serve in the Southern States so it’s no surprise to see it popping up.

Old Fashioned

More of a favourite in the books than the films, Bond repeatedly returns to this cocktail using ‘Old Grandad Bourbon’ with double measures. With how much he loves whisky, it only makes sense.

Americano

Another pub quiz cracker this. Did you know that the Americano is the first drink James Bond ever orders? In the Casino Royale book (1953), Bond points out how nice it is when dining at an outdoor café. Campari, sweet Vermouth and soda water, which, according to Bond, has to be Perrier. He returns to this cocktail in From Russia With Love (1963) as well as A View To A Kill (1985).

This is by no means an absolutely exhaustive list because, as we established, this is an agent with a serious alcohol intake, so drinks and cocktails pop up everywhere. Nonetheless, like everyone, Bond has his favourites – Martinis, Whiskies, and Champagne.

For more of the most famous cocktails and drinks from TV & Film, go to our breakdown here!

The Maple Syrup Old Fashioned

The Old Fashioned is a cocktail that can be endlessly reinvented, and one version we love is The Maple Syrup twist. It really brings the warm caramel flavours out of the Bourbon for a rich cocktail layered up with those delicately poised herbal and aromatic bitter notes. If you opt for the crispy bacon garnish, then the salty and smoky touch is an obvious winner with Bourbon and maple syrup and adds a wonderful intrigue to the flavour. Don’t knock it till you’ve tried it!

Ingredients
60ml/2 oz whisk(e)y (preferably Bourbon)
7.5ml/0.25 oz maple syrup (or to taste)*
2 dashes angostura bitters
Garnish: 1 orange peel or if you’re feeling fancy a piece of crispy bacon

Method
1.      Take a tumbler and stir together your whisky, bitters, ice, and syrup* - make sure you get your hands on proper maple syrup and not maple flavoured syrup because you will definitely notice the difference!
2.      Strain over large ice cubes, ideally in a rocks glass.
3.      Finish with your garnish. Now, orange peel is the traditional choice and works but if you want to try something different, try a piece of crispy bacon!

You can find other autumnal easy-to-make cocktail recipes all across our website like our Spiced Rum Hot Toddy and Fig Martini! If you want other Old Fashioned variations, go here!

The Best Gins For A Negroni

The iconic Negroni is still surfing a resplendent resurgence, and the secret to them lies completely and utterly with the gin. Campari is Campari, and you won’t tend to find much choice when it comes to vermouth, so it’s the gin that can take your Negroni in the direction of your choosing.

The trick is to find one that amplifies the aspect of the cocktail you’re craving. Spicy, Fruity, Zesty, Floral or Earthy? We’ve taken all the guesswork out and identified the gins that will steal the show in these lead roles. But first, how do you make one?

THE ORIGINAL RECIPE

Ingredients
30ml gin (pick from below!)
30ml sweet vermouth
30ml Campari
Orange slice (optional garnish)

Method
Super simple. Pour the gin, vermouth and Campari into a mixing glass or shaker filled with ice and stir to mix. Strain into a rocks glass filled with ice and garnish.

FOR A SPICY NEGRONI

Ophir Gin Aromatic Bitters European Edition

The Ophir range is a fabulous nod to the ancient spice route of the same name, and the European Edition is a treasure trove of flavours perfect for bringing some spice to your Negroni. Bitter cascarilla bark with burnt orange and smoked wood, this is a savoury-led spiced London Dry that will subtly steal the show. Definitely go for the classic orange wedge garnish here too!

Size: 700ml
ABV: 43%
Find here: £24.99

Scapegrace Gold Gin

If you want a punchier gin with spice, then look to Scapegrace Gold – a Navy Strength number bursting with zesty orange peel and behind that, a core of spice with nutmeg, clove, and coriander. At 57%, everything hits with the citrus and the warmth of the spice, but the balance and smoothness is just what you want for a Negroni. Add the orange wedge and it’s a winner.

Size: 700ml
ABV: 57%
Find here: £54.99

FOR A FRUITY NEGRONI

Brockmans Gin

Less of a juniper forward gin, Brockman’s is all about fruit and florality. Ten botanicals including blueberries, blackberries, coriander, and lemon peel combine perfectly, complimenting the power and herbal notes of the vermouth and Campari. The secret to your fruity Negroni lies behind the Gothic charm of Brockman’s – not traditional, but tasty all the same. Swap out the orange wedge for a blackberry garnish too.

Size: 700ml
ABV: 40%
Find here: £27 (usually more!)

Edinburgh Gin Raspberry

Edinburgh Gin Raspberry, distilled in the heart of Scotland's capital since 2010, is a fruity delight that surprises gin purists. Fresh Scottish raspberries and raspberry leaves bring a refreshing burst of fruity goodness with just the right level of tartness, never sickly-sweet. There is enough powerful gin essence to stand out in the Negroni still, but those elegant berries just add enough layer to a fruity Negroni that works a dream. Commit to the raspberry with the garnish too!

Size: 700ml
ABV: 40%
Find here: £26.24

FOR A ZESTY NEGRONI

Malfy Con Arancia Gin

A modern gin icon, this vibrant blood orange gin glows on the shelf and meets those high expectations with bold flavour. Forget concentrated artificiality; it's all about fresh, juicy Sicilian blood oranges that paint your glass a seductive ruby red. These oranges are backed up by juniper, grapefruit peel, Amalfi lemon peel, coriander, cassia bar, orris root, and angelica root, all harmoniously balanced to bring fresh zest and intense, sunny flavour to your Negroni. A blood orange wedge for garnish would be the obvious ideal scenario.

Size: 700ml
ABV: 41%
Find here: £29.95

Jinzu Gin

Jinzu Gin, a British creation with a delightful Japanese twist, dances on your palate with delicate cherry blossom and zesty yuzu citrus notes, all wrapped up in the smooth embrace of Japanese sake. Jinzu Gin,a Show Your Spirit competition winner, is an adventurous blend with a fleshy, citrusy burst that harmonizes with the subtle juniper and a hint of floral cherry blossom. Perfect for a Zesty Negroni, it's a gin-sake hybrid that's refreshingly distinctive yet delightfully approachable. Give it a go and surprise yourself!

Size: 700ml
ABV: 41%
Find here: £35.99

FOR A FLORAL NEGRONI

Eden Mill Love Gin

Distilled up in the charming St Andrews, Scotland, this gin is like a romantic bouquet in a bottle, plush with lightly floral notes, creamy vanilla sweetness, bursting berries, and a citrusy whisper. The way it unfolds with rhubarb spice, sweet strawberries, and a touch of rose water, it really adds such a soft lightness that’s so dreamy for a Floral Negroni. Rose petal garnish is a must.

Size: 700ml
ABV: 40%
Find here: £26.95

Bombay Sapphire

Perfect for a Floral Negroni, the iconic blue bottle of Bombay Sapphire is a star in the gin universe. Infused with care using perforated copper baskets during distillation, it's blend of ten botanicals, like licorice, cassia bark, and juniper berries, is both smooth and complex. It makes a classic Negroni with a subtle nod towards the floral whilst retaining that signature bitterness the cocktail needs.

Size: 700ml
ABV: 40%
Find here: £23.99

FOR AN EARTHY NEGRONI

Forest Gin

This labour of love is a small-batch wonder, blending classic gin botanicals with foraged treasures from Macclesfield Forest - bilberries, gorse flowers, raspberries, and more. The charming porcelain bottle features a playful weasel, and the liquid inside is as refined as it gets, emphasising purity, cleanliness, and natural vibes. It’s perfect for a silky smooth, gently herbaceous Earthy Negroni.

Size: 700ml
ABV: 42%
Find here: £54.24

Plymouth Navy Strength Gin

Plymouth Gin, the Royal Navy's stalwart for two centuries, will surely anchor your Negroni. With classic botanicals like juniper, orange, lemon peel, angelica, orris root, and cardamom, it's juniper-led with zesty citrus notes. If you’re craving an extra bitter Negroni, Plymouth Navy Strength delivers. It also lets the Campari and vermouth shine, providing a robust backbone that delivers a more mellow overall profile.

Size: 700ml
ABV: 57%
Find here: £27.24

There are all sorts of mixology tips and tricks you can pull out to elevate your cocktail, but ultimately the central spirit will be what makes or breaks it. Check out our guide on the Best Whiskies for an Old Fashioned here!

There’s more substantial variations and twists on the Negroni with these alternative recipes here.

The Spiced Rum Hot Toddy

If you ask for a Hot Toddy, then you’ll usually get a whisky, but rum is the perfect alternative, especially spiced rum with those warming spices and rich sweetness made the most of. Enjoy the complex, spicy and caramel notes of spiced rum with the floral viscosity of honey and the vibrant tang of fresh lemon, all stirred up with the woody spice of a cinnamon stick – a true hug in a cocktail.

Ingredients
1 tbsp honey
1 tbsp fresh lemon juice
35ml / 1oz spiced rum
100ml / 3oz hot water
1 cinnamon stick
Lemon wedge (garnish)

Method
1.      Whilst the kettle is boiling, measure out your preferred spiced rum and pour into a mug or handled glass.
2.      Pour in the honey too, making sure every delicious drop is in there.
3.      Add the lemon juice. Remember, a room temperature lemon rolled over the worktop makes juicing it much easier.
4.      Top up with your hot water and before getting out the spoon, grab the cinnamon stick and swirl your mix whilst infusing that gorgeous unmistakable oaky spice. Add a lemon wedge for that extra touch and you’re good to go.

You can experiment with adding star anise or using different kinds of rums too, but we think this recipe is pretty perfect if we do say so.

We love trying out different Hot Toddy recipes and you can see some of our others here, including the Toffee Apple Hot Toddy and the Hot Gin Toddy.

The Fig Martini

With its mesmerising amber colour and a hint of warmth in every sip, the Fig Martini is the perfect cocktail to enjoy as we head into autumn. Combining the smoothness of vodka with the rich, sweet allure of fig-infused simple syrup, and a zesty splash of lemon juice, this is a cocktail of delightful contrasts that's as elegant as it is fun.

Ingredients

60ml / 2oz vodka
30ml / 1oz fig-infused simple syrup (recipe below)
15ml / 0.5oz freshly squeezed lemon juice
fresh fig (for garnish, optional)

Method

1. Start by making the fig-infused simple syrup. Combine 240g/1 cup of water, 240g/1 cup of granulated sugar, and 4-5 fresh figs (quartered) into a pan. Bring the mixture to a gentle simmer, stirring occasionally until the sugar is completely dissolved. Then, allow it to simmer for 10-15 minutes so the flavour of the figs infuses into the syrup. Once the syrup has cooled, strain out the fig pieces.

2. Add the vodka, fig-infused simple syrup, freshly squeezed lemon juice, and a handful of ice into a mixing glass.

3. Stir until chilled and combined (roughly 30 secs), and then strain the mixture into a chilled martini glass.

4. Garnish with a slice of fresh fig to add an extra touch of sophistication.

It is really that easy! So, when life gives you figs, don't just make jam – shake up a Fig Martini and let the good times roll.

If you would like to see the other cocktails featured on our website then read more here, and if you’d like to know where the UK’s award winning cocktail bars are based, look no further than here!

Drinky Desserts: Your Guide to Sweet Wine Styles

No longer relegated to the ‘what do I do with this?’ cupboard or have a capful for cooking and the rest left to gather dust, no no no. Sweet wines are back and FINALLY showing their worth to a whole new audience as the great drinky desserts they truly are, boosted by the summer trend for sweet wine cocktails and boozy puds.

Here’s your guide to some key styles of sweet wines from around the world that you can swap with sugar syrup in cocktails, simply sip chilled, or splash into your puddings. 

Noble Rot Style

TRY: L’Or du Ciron Sauternes 2016

Perhaps the most famous (and expensive) sweet wine in town, Sauternes is a posh, dessert vino from Bordeaux made largely with Sémillon and Sauvignon. Here, a ‘noble rot’ fungus desiccates the grapes so what is left is super concentrated, honeyed and sweet. Think marmalade, candied peel, marzipan and spice. Great alone or with ice and loves a lemon drizzle cake. 

Find here: M&S / Ocado
Price: £14.75

TRY: Château Combet Laroche Monbazillac

Often described  - a tad unfairly-  as ‘poor man’s Sauternes’, Monbazillac hails from just east of Bordeaux and makes wines in a similar style. Less unctuously sweet than Sauternes and often with a subtle, burned caramel flavour, this is a great, sugar syrup alternative in Old Fashioned twists and thanks to the lower price point, means less guilt when splashing it around!

Find here: Lidl
Price: £7.99 full bottle

TRY: Pacherenc du Vic-Bilh

A brilliant, price savvy Sauternes alternative, Pacherenc hails from Gascony in southwest France and uses gorgeously greengage-scented local grapes like Gros Manseng. A noble rot wine like Sauternes where affected grapes dehydrate and give a complex, marzipan note, this is a lighter, fresher version that’s crying out for citrusy cocktails. Use it to replace the vermouth and honeyed rim in the famous Oppenheimer martini cocktail.

Find here: Lidl
Price: £7.99 full bottle

Late Harvest Sweet white

TRY: Brown Brothers Orange Muscat & Flora

Late harvest wine is sweet because grapes stay longer on the vine and dry out, concentrating the sugars without the help of ‘noble rot’. This late harvest style keeps a more zesty freshness than the noble rot wines and this delicious drop hails from cool Victoria in Australia. It uses the grapey, floral Muscat grape and rare Flora grape to produce a lightly sweet vino that you’ll want to spritz on as perfume! Great in frozen cocktails and boozy brulées.

Find here: Tesco
Price: £8.50 half bottle

Moscato

TRY: Barefoot Pink Moscato

Cheap and very cheerful, Moscato wines are usually very fruity and sweet, aromatic and lower in booze than regular vino. Moscato is another name for the Muscat grape and this peachy pink from Barefoot is unashamedly ‘fun’, tasting like boozy strawberry ice lollies. It's perfect for pink, pimms-like wine cocktails. Just add peaches and strawberries with soda or lemonade!

Find here: Asda
Price: on offer £5.50 (down from £7.50)

Sweet Fortified: Muscat

TRY: Campbells of Rutherglen, Rutherglen Muscat

If you love the idea of boozy, salted caramel, then this dark, Aussie Muscat is for you! Gorgeously sweet with a salty freshness this sweetie style is unique to southern Australia’s Rutherglen area. It loves anything with spice or salt and is amazing in cocktails. Try it with fruit and cinnamon in a Rutherglen Sangria or pour it over ice cream with some coffee as an affogato. Stunning!

Find here: Waitrose
Price: £13.39

sweet fortified: Madeira

Blandy's Duke of Clarence Madeira

Madeira from the Portuguese island of the same name is the sweet-salty, nutty, fortified and aged booze that smells incredible, like fruit cake and fudge! Made with the red Negra Mole grape and white Malvasia, Bual, Verdelho and Sercial grapes, it comes in several styles from dry to lusciously sweet. And while it’s often relegated to splashing into Christmas puds, it’s actually rather wonderful in complex cocktails like a salted caramel martini or anything with chocolate in it. This one is full-on and fruity. Bold and retro.

Find here: Morrisons
Price: on offer £11.50 (down from £15) full bottle

Passito

TRY: Heaven on Earth organic, Fair Trade Muscat d’Alexandria

What is Passito wine? It’s a style of sweet wine that has been partially dried, often on straw, to allow water to evaporate before being pressed to concentrate the sugars. This golden, deliciously Autumnal wine is made with muscat grapes in South Africa and dried on a bed of Rooibos and straw. It’s grapey and peachy, all apricot and honey deliciousness! Awesome sipped alone or with blue cheese.

Find here: Ocado

Price: £10 (£8.50 on offer)

Splash out, passito: Vinsanto

Vinsanto 2002, Late release, Estate Argyros

Not to be confused with the fortified wine ‘Vin Santo’ from Tuscany, Vinsanto hails from Santorini in Greece and is made with Assyrtiko that has been aged for a significant amount of time. This 2002 late release was made with Assyrtiko grapes from over 200 year old vines and aged for at least sixteen years. It has insane complexity and is  beautifully balanced. You won’t want to mix this super special one - sip it alone, over ice cream or with a nibble of dark chocolate.

Find here: Epinoia.co.uk

Price: £76.70 Link

Enjoyed this? Make sure to check out more of our wine content here.

One Drink, Three Ways: Coole Swan Irish Cream

One Drink, Three Ways is the signature feature by The Three Drinkers. Join us as we take one bottle and create a trio of phenomenal serves that you can enjoy anytime, anywhere. From rums and whiskies to gins and wine styles, The Three help you get the most out of your glass. It’s time to get liquid on lips.

Last year, we saw an explosion of Baileys-a-like cream liqueurs but none of them had the class and finesse of this white Irish cream by Coole Swan. Named after an epic romantic poem by W.B. Yeats entitled ‘Wild Swans at Coole’, this modern version of an Irish cream took 231 attempts to get right.

Made with fine, white Belgian chocolate, Irish cream and Irish whiskey in Country Cavan, Ireland, You can totally sip this chilled alone but to change things up occasionally, here are three wonderfully different ways to serve it.

---

Nine & Fifty

Nine & Fifty

25ml Coole Swan Irish Cream

35ml Grand Marnier orange liqueur

15ml Tequila Blanco (100% Agave)

Pinch of edible glitter (you chose the colour!)

Edible flower for garnish

Glass: Small coup

The trees are in their autumn beauty,

The woodland paths are dry,

Under the October twilight the water

Mirrors a still sky;

Upon the brimming water among the stones

Are nine-and-fifty swans.

When I first tried this cocktail using Coole Swan Irish cream liqueur and Tequila, it blew my mind. Why? Well on paper, it doesn't feel like it should work but wow, it does. A twist on Coole Swan ’s ‘Cool Blue’ recipe and named after a line in ’Wild Swans at Coole’, this cocktail blends the freshness of a Grand Margarita with the creamy, chocolatey tones of Coole Swan’s legendary white, Irish cream liqueur. I’ve added a pinch of edible glitter to add a splash of pink colour, which when combined with an edible flower, makes for a delicious drink that becomes a piece of art.

Method: Super simple to make, just add all the ingredients into a shaker with ice until combined and chilled. Double strain into a chilled coupe glass and garnish with your flower. If making a few, you can also change up the colour with the glitter every time.

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Mint Choc Chip Martini

Mint

Choc Chip Martini

35ml Coole Swan Irish liquer

20ml Crème de Menthe

20ml Crème de Cacao Blanc

Dark chocolate shavings

Squirty cream

Glass: Martini Glass

Mint and white chocolate is a gloriously decadent, retro mix and Coole Swan lends itself to a mint choc chip cocktail perfectly. Think of it like a drinkable After Eight! Note: if you can’t find Crème de Cacao Blanc, you can simply use 50ml of Coole Swan instead of 35ml. Also, Giffard and Monin do great Crème de Menthe.

Method: Another very simple recipe, simply combine the wet ingredients into a mixing glass with large cubes of ice and stir. Strain into a coup glass, add a squirt of cream and grate the dark chocolate over the top.

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Coole Black Magic

Coole Black Magic

50ml Coole Swan Irish liqueur

25ml Spiced rum

3/4 Blackberries

Garnish: Fresh blackberries

Glass: Martini glass

For something a little darker with an elegant twist, try this spiced blackberry scented, creamy delight. Another super simple creamy cocktail that has the wow factor. And if you want to add an extra touch of magic, include a pinch of purple, edible glitter.

Method: Combine the Coole Swan, rum and blackberries into a blender and blend until as smooth as possible. Strain into a cocktail shaker with ice and shake for 30 seconds to chill. Strain agin into a vintage glass and garnish with a blackberry or two on a cocktail pin.

Like this? Check our our other One Drink, Three Ways pieces: Brown Brothers Orange Muscat & Flora, Mar de Frades Albariño.

7 Delicious Sour Cocktail Variations

A sour is one of the easiest types of cocktail you can possibly make and even better, they look and taste amazing too.

Essentially a scaled-down punch, the British Navy is actually credited with popularising and possibly even inventing them when sailors mixed rum with lime juice due to the ready availability of rum in the Caribbean and to ward off scurvy!

These sours for every spirit make you look like an accomplished master of mixology… even if on the down low, they were pretty easy to make.

What Ingredients Are In A Sour Cocktail?

Nowadays there are many different variations of a sour (as you’ll see!), but the base ingredients will always be the same; your spirit of choice, citrus and syrup. Here are seven of our favourites for you to try…

WHISKEY SOUR

For the 19th century Navy, the Whiskey Sour was a godsend. The citrus warded off scurvy which was rife, and the whiskey was safer than much of the water. When the recipe arrived on land, it was improved with a little sweetness to temper the acidity and whiskey punch and voila! Modern recipes include egg white and Angostura which do add depth and texture so include them if you want to add some extra fanciness!

Ingredients
60ml Whisky (Glen Grant 12YO works well)
25ml Lemon Juice
15ml Simple Syrup
½ egg white (optional)
2 dashes of Angostura bitters (optional)
Lemon Peel to garnish

Method
Shake everything dry, and then with ice until it’s properly chilled and double strain into a rocks glass before a garnish of your choice – we like lemon peel.

TEQUILA SOUR

The Tequila Sour is a tantalizing fusion of two beloved classics: the 1920s sour cocktail and the ever-iconic Margarita. This harmonious concoction marries the vibrancy of tequila with the zesty allure of citrus. Tequila Reposado, with its nuanced hints of vanilla and caramel, dances elegantly with the tangy lime and lemon juices, culminating in a symphony of sweet and tart flavours. To add a touch of luxury, an egg white lends a luscious mouthfeel and a frothy foam topping.

Ingredients
60ml Tequila (Espolon Reposado works well)
15ml Lime juice
30ml lemon juice
10ml syrup (could use agave syrup)
½ egg white (optional)

Method
Spoiler alert: most sours are made the same way so again, dry shake if you’re including the egg, then wet shake (ice), and strain for a finessed finish! Delish.

Rum SOUR

A proper glass of tropical reverie, the Rum Sour is a wonderful example of simple ingredients in perfect harmony. The warmth of the dark rum, the decadence of the egg white, the zip and tang from the lime, and the sweet orange juice – there’s so much going on and in the best possibly way.

Ingredients
50ml Dark Rum (Bacardi 8YO Reserva Ocho works well)
25ml Orange Juice
25ml Lime Juice
12ml Syrup
½ Egg White

Method
Mix all ingredients together without ice and shake, add ice and shake once more. Fine strain into a cocktail glass. Sit back and enjoy!

GIN SOUR

A wonderfully light on its feet, refreshing and botanical twist on a Whisky Sour, the Gin Sour is similar to a Gimlet but with lemon rather than lime. Zesty lemon brings sunny brightness and intensity which intertwines gracefully as a natural partner with the botanical depths of the gin. A delicious exploration of taste and texture that is both subtle and intense – one of our favourites.

Ingredients
60ml gin (London dry style)
25ml lemon juice
½ egg white
10ml syrup
Dash of Angostura (optional)
Lemon wheel (garnish)

Method
It’s the same again – dry shake, icy shake, strain and serve – we did say they were simple! Garnish with a lemon wheel for a fresh citrus scent.

VODKA SOUR

The egg white really brings out the creamy profile of a good vodka, the clean steel of which is fantastic foundations for the vibrant lemon and lime to dance on. Some syrup is definitely needed to bring balance, and we really recommend Angostura for subtle complexity and rounding off. One of the crispest sours you can make.

Ingredients
60ml vodka
20ml lemon juice
10ml lime juice
½ egg white
10ml syrup (experiment withs strawberry syrup!)
Dash of Angostura
Lemon wheel (garnish)

Method
You know the drill when it comes to Sours by now - dry shake, icy shake, strain and serve! Try out strawberry syrup with this one by boiling strawberries with sugar and straining!

PISCO SOUR

If you don’t know about Pisco then you’re seriously missing out – check out our guide here! It’s a South American grape brandy with gentle herbal, fruity notes and this is the most famous cocktail using it. No lemon here, just lime which when shaken with the syrup, egg, and Pisco, creates a really moreish mix that hits you with tartness, but then sweetness, all with a silky mouthfeel and herbaceous touch on the finish. Unforgettable on a first try.

Ingredients
30ml Pisco
15ml lime juice
15ml simple syrup
1 egg white
Angostura bitters
Lemon wheel (garnish)

Method
Add everything except the Angostura and dry shake thoroughly. Add ice and repeat until it feels chilled. Strain into a pre-chilled glass and garnish with 3 so drops of Angostura bitters. To give it a special touch, use a toothpick to swirl the bitters into the mix creating a colourful pattern.

AMARETTO SOUR

Another liquid that boasts of the Sour as it’s most famous cocktail is Amaretto, the sweet almond-flavoured liqueur. One of our absolute favourites, the sweet ‘n’ sour marriage works so deliciously here with the froth. Subtle nuttiness, marzipan-esque sweetness and bright citrus - stunning.

Ingredients
60ml amaretto
30ml fresh lemon juice
1 dash aromatic bitters (Angostura)
15ml egg white
Optional garnish: Maraschino cherry

Method
Break down that egg white by shaking without ice, then repeat with ice and yep, you guessed it – strain over ice. Nom. 

For a change of pace but sticking with the theme of easy to make but tasty cocktails, explore our lovely Prosecco cocktail guide here!