The Ivy

"The king of cocktails — cold, strong and endlessly elegant."

What's in it: Gin (or Vodka) stirred with dry Vermouth, served in a chilled coupe or martini glass. Garnished with an olive or lemon twist.

Key terms: "Dry" = less vermouth. "Dirty" = splash of olive brine. "Perfect" = equal dry & sweet vermouth. "Wet" = more vermouth.

"The original cocktail — whiskey, sugar, bitters. Nothing more."

What's in it: Bourbon or Rye whiskey, sugar syrup, Angostura bitters, stirred over a large ice cube. Orange peel garnish.

Key terms: Stirred, never shaken — shaking dilutes and clouds it. The big ice cube melts slowly to keep it cold without watering it down.

"Bitter, boozy and beautiful — it's an acquired taste that becomes an obsession."

What's in it: Equal parts Gin, Campari and Sweet Vermouth. Stirred, served over ice with an orange peel twist.

Key terms: "Boulevardier" = a Negroni with Bourbon instead of Gin. "Negroni Sbagliato" = Prosecco instead of Gin (lighter & fizzy).

"The perfect gateway cocktail — balanced, fresh and crowd-pleasing."

What's in it: Bourbon, fresh lemon juice, sugar syrup, egg white (optional for froth). Shaken hard, served over ice or up.

Key terms: "With egg white" = silky foam on top (called a "Boston Sour"). "Amaretto Sour" = Amaretto instead of whiskey — sweeter and softer.

"Cuba's most famous export — fresh, minty and effortlessly refreshing."

What's in it: White rum, fresh lime juice, sugar syrup, fresh mint, soda water. Built in the glass over crushed ice.

Key terms: "Muddled" = the mint is gently pressed (not crushed) to release oils without bitterness. Always use fresh lime — never cordial.

"Italy in a glass — light, bittersweet and made for aperitivo hour."

What's in it: 3 parts Prosecco, 2 parts Aperol, 1 part soda water. Served over ice in a large wine glass with an orange slice.

Key terms: Aperol is an Italian bitter liqueur (11% ABV) made from bitter orange, rhubarb and herbs. Low alcohol — one of the most session-friendly cocktails.

"The drink that wakes you up and winds you down at the same time."

What's in it: Vodka, fresh espresso, coffee liqueur (Kahlúa or similar), sugar syrup. Shaken hard to create the signature frothy foam on top.

Key terms: Invented by Dick Bradsell in London in 1983 when a model asked for something to "wake me up, then f*** me up." The three coffee beans on top are for health, wealth and happiness.

"Champagne's greatest cocktail — celebratory, elegant and dangerously drinkable."

What's in it: Gin (or Cognac), fresh lemon juice, sugar syrup, topped with Champagne. Served in a flute with a lemon twist.

Key terms: Named after a French 75mm field gun used in WWI — "it hits with remarkable precision." The Cognac version is the original New Orleans style.

"The only cocktail you can eat — a meal and a drink in one."

What's in it: Vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, celery salt, black pepper. Served over ice with a celery stalk.

Key terms: "Virgin Mary" = no alcohol. "Bloody Caesar" = clamato juice instead of tomato. Spice level is always adjustable — always ask the guest.

"The most ordered cocktail in Ireland — sweet, tropical and impossible to say no to."

What's in it: Vanilla vodka, Passoa (passionfruit liqueur), fresh passion fruit, vanilla syrup, dash of lime juice. Shaken and served straight up in a coupe glass with a shot of Prosecco on the side.

Key terms: The Prosecco shot on the side is part of the ritual — guests can sip it between sips of the cocktail or pour it in. Invented by Douglas Ankrah in London in 2002. The name is deliberately provocative to make it memorable.

"Ireland's greatest contribution to cocktail culture — warm, whiskey-spiked coffee under a cloud of cream."

What's in it: Irish whiskey, hot black coffee, brown sugar syrup, topped with lightly whipped double cream poured over the back of a spoon to float on top. Served in a warmed glass.

Key terms: The cream must float — it's sipped through, not stirred in. Invented at Foynes Airport, County Limerick in 1943 by chef Joe Sheridan to warm passengers after a transatlantic flight was turned back by storms. The Ivy Irish Coffee uses Jameson Caskmates Stout Edition for an extra layer of depth.

"The king of cocktails — cold, strong and endlessly elegant."

What's in it: Gin (or Vodka) stirred with dry Vermouth, served in a chilled coupe or martini glass. Garnished with an olive or lemon twist.

Key terms: "Dry" = less vermouth. "Dirty" = splash of olive brine. "Perfect" = equal dry & sweet vermouth. "Wet" = more vermouth.

"The original cocktail — whiskey, sugar, bitters. Nothing more."

What's in it: Bourbon or Rye whiskey, sugar syrup, Angostura bitters, stirred over a large ice cube. Orange peel garnish.

Key terms: Stirred, never shaken — shaking dilutes and clouds it. The big ice cube melts slowly to keep it cold without watering it down.

"Bitter, boozy and beautiful — it's an acquired taste that becomes an obsession."

What's in it: Equal parts Gin, Campari and Sweet Vermouth. Stirred, served over ice with an orange peel twist.

Key terms: "Boulevardier" = a Negroni with Bourbon instead of Gin. "Negroni Sbagliato" = Prosecco instead of Gin (lighter & fizzy).

"The perfect gateway cocktail — balanced, fresh and crowd-pleasing."

What's in it: Bourbon, fresh lemon juice, sugar syrup, egg white (optional for froth). Shaken hard, served over ice or up.

Key terms: "With egg white" = silky foam on top (called a "Boston Sour"). "Amaretto Sour" = Amaretto instead of whiskey — sweeter and softer.

"Cuba's most famous export — fresh, minty and effortlessly refreshing."

What's in it: White rum, fresh lime juice, sugar syrup, fresh mint, soda water. Built in the glass over crushed ice.

Key terms: "Muddled" = the mint is gently pressed (not crushed) to release oils without bitterness. Always use fresh lime — never cordial.

"Italy in a glass — light, bittersweet and made for aperitivo hour."

What's in it: 3 parts Prosecco, 2 parts Aperol, 1 part soda water. Served over ice in a large wine glass with an orange slice.

Key terms: Aperol is an Italian bitter liqueur (11% ABV) made from bitter orange, rhubarb and herbs. Low alcohol — one of the most session-friendly cocktails.

"The drink that wakes you up and winds you down at the same time."

What's in it: Vodka, fresh espresso, coffee liqueur (Kahlúa or similar), sugar syrup. Shaken hard to create the signature frothy foam on top.

Key terms: Invented by Dick Bradsell in London in 1983 when a model asked for something to "wake me up, then f*** me up." The three coffee beans on top are for health, wealth and happiness.

"Champagne's greatest cocktail — celebratory, elegant and dangerously drinkable."

What's in it: Gin (or Cognac), fresh lemon juice, sugar syrup, topped with Champagne. Served in a flute with a lemon twist.

Key terms: Named after a French 75mm field gun used in WWI — "it hits with remarkable precision." The Cognac version is the original New Orleans style.

"The only cocktail you can eat — a meal and a drink in one."

What's in it: Vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, celery salt, black pepper. Served over ice with a celery stalk.

Key terms: "Virgin Mary" = no alcohol. "Bloody Caesar" = clamato juice instead of tomato. Spice level is always adjustable — always ask the guest.

"The most ordered cocktail in Ireland — sweet, tropical and impossible to say no to."

What's in it: Vanilla vodka, Passoa (passionfruit liqueur), fresh passion fruit, vanilla syrup, dash of lime juice. Shaken and served straight up in a coupe glass with a shot of Prosecco on the side.

Key terms: The Prosecco shot on the side is part of the ritual — guests can sip it between sips of the cocktail or pour it in. Invented by Douglas Ankrah in London in 2002. The name is deliberately provocative to make it memorable.

"Ireland's greatest contribution to cocktail culture — warm, whiskey-spiked coffee under a cloud of cream."

What's in it: Irish whiskey, hot black coffee, brown sugar syrup, topped with lightly whipped double cream poured over the back of a spoon to float on top. Served in a warmed glass.

Key terms: The cream must float — it's sipped through, not stirred in. Invented at Foynes Airport, County Limerick in 1943 by chef Joe Sheridan to warm passengers after a transatlantic flight was turned back by storms. The Ivy Irish Coffee uses Jameson Caskmates Stout Edition for an extra layer of depth.