• Sunshine Mary
    SUNSHINE MARY
    Alex Kammerling, Kamm & Sons
    • Glass: Highball
    • Method: Build over cubed ice
    • Garnish: Yellow capsicum pepper
    • 50ml Kamm & Sons
    • 150 Yellow tomato juice
    • 15ml Lemon juice
    • 6 Dashes green tabasco
    • Pinch salt and pepper
    • Pinch celery salt
    • Touch of Horseradish
  • Humming Bird
    HUMMINGBIRD No. 1
    Ricardo Dynan, Jakes bar, Leeds
    • Glass: Coupette
    • Method: Shake and strain
    • Garnish: Lemon peel
    • 25ml Kamm & Sons
    • 25ml Pisco
    • 20ml Giffard Rhubarb Liqueur
    • 10ml sugar syrup
    • 25ml Lemon juice
    • Dash egg white
  • Kammerling's over ice
    ON THE ROCKS
    • Method: Pour over fresh ice and stir
    • Garnish: lemon peel
  • Kammerling's and bitter lemon
    WITH BITTER LEMON
    • Glass: Highball
    • Method: Build over cubed ice
    • Garnish: Lemon wedge
    • 50ml Kamm & Sons
    • 150ml Bitter lemon
    • Lemonade or any citrusy drink
  • Kammerlings
    KAMM & SONS GIMLET
    Alex Kammerling, Kamm & Sons
    • Glass: Coupette
    • Method: Shake and strain
    • Garnish: Lemon zest
    • 50ml Kamm & Sons
    • 35ml Lime Cordial
  • Adam & Eve
    ADAM & EVE
    Alex Kammerling, Kamm & Sons
    • Glass: Highball
    • Method: Build over cubed ice
    • Garnish: Lemon wedge and cucumber slice or ribbon
    • 50ml Kamm & Sons
    • 75ml Lychee juice
    • 75ml Grapefruit juice
  • Kammerling's Spritz
    KAMM & SONS SPRITZ
    Alex Kammerling, Kamm & Sons
    • Glass: Wine
    • Method: Build over cubed ice and stir
    • Garnish: Cucumber slice and fresh fruit
    • 25ml Kamm & Sons
    • 25ml Antica Formula
    • 10ml Raspberry syrup
    • Topped with Prosecco
  • The Grosvenor
    THE GROSVENOR
    Alex Kammerling, Kamm & Sons
    • Glass: Small cocktail
    • Method: Stir with cubed ice and strain
    • Garnish: Lemon zest
    • 50ml Kamm & Sons
    • 15ml Punt e Mes
    • 5ml Islay whisky
  • Apples and roots
    APPLES & ROOTS
    Alex Kammerling, Kamm & Sons
    • Glass: Collins
    • Method: Build over cubed ice
    • Garnish: Lemon wedge
    • 50ml Kamm & Sons
    • 75ml Cloudy apple juice
    • 75ml Ginger beer
  • Precursor
    THE PRECURSOR
    Alex Kammerling, Kamm & Sons
    • Glass: Martini
    • Method: Shake and strain
    • Garnish: Lemon zest
    • 50ml Kamm & Sons
    • 35ml Grapefruit Juice
    • 15ml Elderflower cordial
  • Infinity
    INFINITY
    Alex Kratena, Artesian, Langham Hotel
    • Glass: Coupette
    • Method: Shake and strain
    • Garnish: Single ice cube. Grapefruit zest (discarded)
    • 60ml Kamm & Sons
    • 30ml Mango juice
    • 2 Dashes Mastiha
    • 10ml Lime juice
    • 10ml Lemon juice
    • 10ml Orgeat syrup
  • Bitter That
    BITTER THAT
    Wayne Collins, Something for the weekend
    • Glass: Coupette
    • Method: Shake and strain
    • Garnish: Slice of fresh apricot
    • 35ml Kamm & Sons
    • 25ml Stoli Oranj
    • 10ml Apricot syrup
    • 25ml Golden grapefruit juice
  • The First Word
    THE FIRST WORD
    Alex Kammerling, Kamm & Sons
    • Glass: Coupette
    • Method: Shake and strain
    • Garnish: Lemon zest
    • 50ml Kamm & Sons
    • 25ml Lemon juice
    • 2 bar spoons Maraschino liqueur
    • 2 bar spoons sugar syrup
    • Dash egg white
  • The Tipping point
    THE TIPPING POINT
    Alex Kammerling, Kamm & Sons
    • Glass: Rocks
    • Method: Build over cubed ice
    • Garnish: Orange zest
    • 30ml Kamm & Sons
    • 30ml Chase Marmalade
    • 15ml Punt E Mes
  • The Magic number
    THE MAGIC NUMBER
    Claridges, London
    • Glass: Flute
    • Method: Build
    • Garnish: None
    • 10ml Kamm & Sons
    • 10ml Mandarine Napoleon
    • 10ml No. 3 Gin
    • Topped with Champagne
  • The Gatsby
    THE GATSBY
    Andrea Montague, Callooh Callay
    • Glass: Coupette
    • Method: Stir with cubed ice
    • Garnish: Lemon twist
    • 30ml Kamm & Sons
    • 30ml Plymouth Gin
    • 10ml Nettle cordial
    • 2 dashes Regans Bitters
  • Summer Lovin
    SUMMER LOVIN'
    Oskar Kinberg, Cuckoo Club
    • Glass: Martini
    • Method: Shake and strain
    • Garnish: Grapefruit twist
    • 50ml Kamm & Sons
    • 2 strawberries
    • 1/2 Blood orange
    • 25ml Grapefruit juice
    • 15ml Lime juice
    • 10ml Honey
  • Summer at the Savoy
    SUMMER AT THE SAVOY
    Nathan Merriman, Savoy
    • Glass: Port
    • Method: Shake and double strain over ice
    • Garnish: Basil leaf
    • 30ml Kamm & Sons
    • 30ml Jensen old tom gin
    • 20ml Camomile flower syrup
    • 5ml Honey syrup
    • 15ml Lemon juice
    • 3 Basil leaves
  • Regency Cup
    REGENCY CUP
    Ago Perrone, Connaught Bar
    • Glass: Highball
    • Method: Stir and strain over cubed ice
    • Garnish: Cucumber and seasonal fruit
    • 20ml Kamm & Sons
    • 20ml Cucumber syrup
    • 20ml Pressed apple juice
    • 40ml Babicka wormwood vodka
    • 15ml Yuzu juice
    • 40ml Green tea flavoured soda
  • No Name dropping
    NO NAME DROPPING
    Experimental Cocktail Club
    • Glass: Coupette
    • Method: Shake and strain
    • Garnish: None
    • 45ml Amontillado Sherry
    • 15ml Kamm & Sons
    • 10ml Cane syrup
    • 5ml Falernum
    • 20ml Lemon juice
  • Mandarin Mule
    MANDARIN MULE
    Alex Kammerling, Kamm & Sons
    • Glass: Collins
    • Method: Build over crushed ice
    • Garnish: Stick of lemongrass
    • 50ml Kamm & Sons
    • ½ Mandarin
    • ¼ lemon
    • Top with Ginger beer
  • Ling-Ling
    LING-LING
    Brian Silva, Rules
    • Glass: Highball
    • Method: Build over crushed ice
    • Garnish: Orange slices
    • 50ml Kamm & Sons
    • 15ml Lime juice
    • 10 Agave Syrup
    • ½ Passionfruit
    • 100ml Ginger ale
  • Hot Roots
    HOT ROOTS
    Alex Kammerling, Kamm & Sons
    • Glass: Heatproof glass
    • Method: Crush ginger in pan, then warm all the ingredients on a stove and strain
    • Garnish: Cinnamon stick
    • 50ml Kamm & Sons
    • 150ml Cloudy apple juice
    • 2 Teaspoons orgeat syrup
    • 1 slice ginger
  • Good Karma
    GOOD KARMA
    by Andy Campana, The Loft
    • Glass: Coupette
    • Method: Shake and strain
    • 30ml Kamm & Sons
    • 10ml Homemade lime cordial
    • 10ml Homemade limoncello
    • 30ml Grapefruit Juice
    • 5ml Maraschino
    • 17ml Dry sherry
  • Tiki Ginseng
    TIKI GINSENG
    DANIELE DALLA POLA - NU LOUNGE BAR, Bologna
    • Glass: Coupette
    • Method: Shake and strain, rum float
    • Garnish: Grapefruit twist and ginseng powder
    • 30ml Kamm & Sons
    • 15ml Bacardi Superior
    • 15ml Pink grapefruit Juice
    • 15ml Lime juice
    • 15ml Ginger & citrus syrup
    • Bacardi 8yo float
  • Ginseng Sling
    GINSENG SLING
    Alex Kammerling, Kamm & Sons
    • Glass: Highball
    • Method: Muddle and build over cubed ice
    • Garnish: Rhubarb peel
    • 35ml Kamm & Sons
    • 50ml Cloudy apple juice
    • 25ml Rhubarb cordial
    • 5ml Lemon juice
    • 1 Slice ginger root
  • Elixir
    ELIXIR
    Chris Moore, Beaufort Bar, Savoy
    • Glass: Flute
    • Method: Stir and strain into flute, charge with champagne
    • Garnish: Jasmine essence spritz & violet flower
    • 20ml Kamm & Sons
    • 30ml Jasmine Pearl Tea
    • 20ml Sugar Syrup
    • Louis Roderer Brut Premier NV Champagne
  • El-Komondante
    EL KOMONDANTE
    Alex Kammerling, Kamm & Sons
    • Glass: Rocks
    • Method: Stir and strain
    • Garnish: Lemon zest
    • 25ml Kamm & Sons
    • 25ml El Dorado 15 Year Old
    • 25ml Noilly Prat
    • 10ml Cointreau
    • 1 bar spoon Pomegranate syrup
  • Cockles-&-Bones
    COCKLES & BONES
    Alex Kammerling, Kamm & Sons
    • Glass: Heatproof Glass
    • Method: Warm all the ingredients in a pan
    • Garnish: None
    • 25ml Kamm & Sons
    • 25ml Elements 8 Spiced
    • 25ml Punt E Mes
    • 1 spoon marmalade
  • Annatto Tonic
    ANNATTO TONIC
    Mark Scott, Hyde & Co, Bristol
    • Glass: Coupette
    • Method: Stir and strain
    • Garnish: Grapefruit zest (discarded)
    • 45ml Couvoisier Exclusif
    • 25ml Kamm & Sons
    • 5ml Del Maguey vida mezcal
    • 5ml Pineapple syrup (homemade)