The Canon
The handful of drinks worth crossing a city for — where they were born, who pours them best, and how to make them at home.
The Espresso Martini
The drink on our badge, and the one that conquered every hotel bar on earth. Dick Bradsell built it in Soho for a model who wanted something to “wake me up, then mess me up” — and four decades later it still does both, beautifully.
- —50 ml vodka
- —25 ml coffee liqueur
- —1 shot fresh, hot espresso
- —1 tsp sugar syrup (to taste)
- —3 coffee beans, to garnish
- 1Chill a coupe in the freezer.
- 2Combine vodka, coffee liqueur, espresso and syrup in a shaker filled with ice.
- 3Shake hard — longer than feels necessary — to whip up the signature crema.
- 4Double-strain into the cold coupe and float three beans on the foam.
Six to know by heart
Connaught Martini
The Connaught Bar · London
Stirred tableside from a trolley of bitters — the most imitated martini alive.
White Lady
American Bar, The Savoy · London
Gin, triple sec and lemon, shaken to a pale silk. Harry Craddock's calling card.
Negroni
Caffè Casoni · Florence
Equal parts gin, Campari and vermouth. A study in bitter, and our favourite argument.
Singapore Sling
Long Bar, Raffles · Singapore
Tropical, theatrical, and best taken with peanut shells underfoot.
Bellini
Harry's Bar · Venice
White peach purée and prosecco — invented here, never bettered.
Hanky Panky
American Bar, The Savoy · London
Ada Coleman's gin-and-Fernet pick-me-up, named for a delighted regular.
A new recipe, every fortnight
The Dispatch brings one iconic drink — and the room that pours it best — straight to your inbox.
Subscribe to The Dispatch