Difford's Guide

iichiko's Irodori Cocktail Competition is open for European entries for the first time in 2026, with bartenders in the UK and Italy invited to explore the relationship between koji and culture through their creation of an original cocktail. iichiko is one of Japan's leading shochu brands, with a heritage rooted in traditional Japanese fermentation and the use of koji.

STRAIN into chilled glass (no ice in glass). Adapted from a 2026 serve promoted by the founders of Three Cents Pickle Soda. One serving of Pickleback Fizz contains 209 calories Difford’s Guide remains free-to-use thanks to the . Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

Keep screen awake Glass: Serve in a Wine glass Ingredients: 8 fresh Mint leaves 1 1⁄2 fl oz Elderflower liqueur 3 1⁄2 fl oz Pickle soda chilled Prepare: Select and pre-chill a WINE GLASS. Prepare garnish of lime wedge and mint sprigs. How to make: ADD mint to glass and then FILL with ice.

Keep screen awake Photographed in a Bobo Boobette 1 1⁄4 fl oz Light gold rum (1-3 year old molasses column) 1⁄2 fl oz Ferrand Tropical Dry Curaçao 1⁄12 fl oz Overproof white rum (unaged Jamaican/funky) 1⁄4 fl oz Sauvignon Blanc wine chilled 1⁄4 fl oz Lime juice (freshly squeezed) 1⁄3 fl oz Monin Mango Syrup 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s Select and pre-chill a COUPE GLASS. Prepare garnish of mango wedge. SHAKE all ingredients with ice. FINE STRAIN into...

Keep screen awake Glass: Photographed in an UB Koto Collins 35cl Prepare: Select and pre-chill a COLLINS GLASS. Prepare garnish of mango wedge. How to make: ADD first 4 ingredients to glass and two-thirds fill with crushed ice. CHURN (stir) with bar spoon. Fill glass with more crushed ice and briefly CHURN. TOP with soda. Garnish: Garnish with mango wedge. Review: Mónica likes her Mojitos mango flavoured. Be the first to comment History: Recipe by yours truly in July 2026.

Keep screen awake Photographed in an Urban Bar Fluet Old Fashioned 34cl 3⁄4 fl oz Overproof aged pot still rum (high-ester 4-6 years old) 3⁄4 fl oz Light gold rum (1-3 year old molasses column) 3⁄4 fl oz Lime juice (freshly squeezed) 1⁄2 fl oz Monin Mango Syrup 1⁄2 fl oz Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer Select and pre-chill an OLD-FASHIONED GLASS. Prepare garnish of mango wedge. SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice)...

Keep screen awake Photographed in an Urban Bar Plain Retro Coupette 15cl 2 fl oz Light gold rum (1-3 year old molasses column) 3⁄4 fl oz Lime juice (freshly squeezed) 1⁄2 fl oz Monin Mango Syrup Select and pre-chill a COUPE GLASS. Prepare garnish of mango wedge. SHAKE all ingredients with ice. FINE STRAIN into chilled glass. Garnish with mango wedge on rim. Strength & taste guide: Review: Just three ingredients, as befits a Daiquiri, yet balanced, tasty and very fruity.

Keep screen awake Glass: Photographed in an UB 1910 Old Fashioned 10.5oz Prepare: Select and pre-chill an OLD-FASHIONED GLASS. No garnish to prepare. How to make: STIR all ingredients with ice. STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice). Garnish: Serve naked, without ice.

Keep screen awake Photographed in an Urban Bar Verdot Small Martini Glass 12.5cl 2 fl oz Ketel One Vodka from freezer 2⁄3 fl oz Lustau Manzanilla Papirusa Sherry chilled 1⁄3 fl oz Lychee liqueur 1⁄2 barspoon Green olive brine chilled Select and pre-chill a MARTINI GLASS. Skewered stoned tinned lychee or peeled and stoned fresh lychee. STIR all ingredients with ice.

Recipe contains the following allergens: A Fifty-Fifty-style, delicately strawberry-influenced Martini, adapted from the classic Tulane cocktail with Chambreyzette aperitif in place of the original strawberry liqueur. Created in July 2026 by yours truly. One serving of Tulane Martini contains 136 calories Difford’s Guide remains free-to-use thanks to the . Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.