Like cognac and champagne, tequila has a recognised Appellation of Origin (AOC) meaning that tequila is covered by and named after a geographical region. Declared by Mexican government in 1974 the ...

The origin of absinthe's name, like its origin itself is both unclear and a matter of conjecture but it's thought to derive from the Greek word 'apsinthion' meaning either 'wormwood' or 'undrinkable' ...

The author of that seminal work, The Fine Art of Mixing Drinks, David Augustus Embury was born on this day in 1886 in Pine Woods, upstate New York. He Of all the cocktails to have its very own day, ...

Kappa is produced by Perigee Spirits Company in the Elqui valley in Chile. A wholly-owned subsidiary, Marnier Lapostolle, the makers of Grand Marnier, formed Perigee Spirits in 2009 and launched Kappa ...

The author of that seminal work, The Fine Art of Mixing Drinks, David Augustus Embury was born on this day in 1886 in Pine Woods, upstate New York. He Of all the cocktails to have its very own day, ...

Part of the 'sour' cocktail family, the Margarita traditionally consists of three ingredients: tequila, triple sec orange liqueur and lime juice, often served in a glass with salt on the rim.

The combination of coffee and milk goes back a fair way in the history of coffee. William H Ukers in All About Coffee, notes that the Dutch Ambassador Johan Nieuhof, was experimenting with milk in ...

Designed to be consumed as a shot, 'Hot and Cool Red' is a cinnamon flavoured liqueur. Launched in April 1995, After Shock Red was originally marketed with the strap line 'First it's hot then it's ...

The Old-Fashioned is delightfully simple, just whiskey, sugar, bitters and dilution from melting ice. That's three ingredients that can be swapped out - a different spirit base, a liqueur or flavoured ...

Absinthe adds a distinctive flavour to cocktail and long drinks and is widely called for in vintage cocktail books. However, two ritualistic styles of serve are synonymous with absinthe. Both drip ...

Words by By Simon Difford (based on and with extracts from Schweppes The First 200 Years published 1983).

Made with Bergeron apricots on the Roulot estate, one of the world's premier wine houses, by Jean Louis Chave.