To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. If there’s one sage piece of advice we’ve picked up from the professional bartenders we know, it’s about being as best prepared as possible: line up everything you possibly need in advance of making your drinks,” the duo note.

Three chapters represent differing levels of cocktail complexity: ‘No Shake, Sherlock’, ‘Shake it up’ and ‘Magnificent Mixes’. None needed, but ensure the sparkling wine is cold from the refrigerator and chill the glass in the freezer beforehand. The book came together because Neil and I were always messing around with cocktails at home, and making really delicious concoctions that weren't difficult to put together,” says Harrison.Beyond the traditional go-to spirits, the drinks use port, sloe gin and Weissbier to create twists on spiritzers and coolers, while Harrison and Ridley offer up their take on a staple, the Next Level Negroni. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. From whisky to gin, cognac to cocktails, the duo has a wealth of knowledge to share with audiences across the globe. Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH).

Their previous tome, The World Atlas of Gin, was shortlisted for a Tales Of The Cocktail Spirited Awards back in 2020. Get ready to wow your guests with classic cocktails and contemporary innovations, all shaken, stirred, or otherwise concocted in around a minute. Add the ice to the glass and then the whisky, giving a few stirs with the bar spoon to “wake up” the whisky. The last few years have seen him contribute to a number of different newspapers and other publications around the world including The Independent, The Evening Standard, BBC Good food, Aston Martin magazine, the Monocle media outlets, and the Whisky Magazine franchise in China, France and the UK (where he was the previous Editor-at-Large.Add all the ingredients except the ginger ale to your glass and stir with the bar spoon for a few seconds to mix together. He is loving thinking of his own ideas this is full of quick cocktails that Im hoping will inspire his own ideas. Everyone has found an innovative way to approach the subject, all the while republishing editions with updated introductions. Their second, Straight Up , was published in October 2017, followed by The World Atlas of Gin in 2019, which was shortlisted for the 2020 Tales Of The Cocktail Spirited Awards. It plays very much on the aperitivo hour – that superbly chilled time where you take a moment to enliven the senses before dinner, truly waking up the taste buds.

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Grate some nutmeg on the top, add the cherry on its cocktail stick and sprinkle the top of the drink with flaked almonds to garnish, if you like. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

Harrison’s work can be seen across a number of different publications around the world including The World of Fine Wine, The Daily Telegraph, Harrods Man, and Whisky Magazine in the UK, France and Hong Kong.

Such attributes add up to near instant success, making 60-Second Cocktails an inviting, invaluable guide for home bartenders. In 2013, Neil was made a ‘Keeper Of The Quaich’, the highest accolade in Scotch whisky and in 2016 became a Mousquetaires d’ Armagnac, in recognition for his services to the global promotion of this noble French brandy. These simple-yet-delicious cocktails are divided into three chapters: No Shake, Sherlock - the easiest to make, requiring little or no preparation, and using standard spirits and mixers; Shake It Up - slightly more complex concoctions that need a quick shake or stir; and Magnificent Mixes - special drinks for the more decadent drinking occasions which require a little more prep, or an unusual ingredient here and there. This drink comes from a wonderful trip Harrison and Ridley took to Porto in northern Portugal, and takes its name from the majestic Douro Valley, the heartland of port production.