Customs Clearance

A glass sent from a new friend, from across the ocean – inspired us to create this cocktail.

Devil’s Barrel

This cocktail is very much in season now during autumn. The whisky base means it’s a boozy and dark drink, that you’d want to sip on slowly.

21st Century

A tequila version of a classic 21st Century. Developed by Jim Meehan.

Friûl Libar

An amaro cocktail, the Friûl Libar is an interesting one. Very delicious, and very graceful.

Jai Alai Special

Two whole limes, in one single cocktail? Yep, this is the Jai Alai Special.

Dry Martini Cocktail

Dry Martini is one of the worlds most famous cocktails. It's made with gin and dry vermouth in different proportions varying from 2:1 to 100:1. These variations would taste differently for sure and it's up to you to decide.

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Champs Élysées

Champs Élysées another classic cocktail that is modern again. You can find it in The Savoy Cocktail Book and there it's described as a group cocktail for six people. And yes, Champs Élysées works wonders at a cocktail party.

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Aviation Cocktail

It's color is supposed to resemble that of a slightly cloudy sky, maybe that's why the "Aviation" is so easy to fall in love with.

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Howl on the Hill Cocktail

These kind of brown drinks are often based on bourbons or ryes, but the Howl on the Hill is actually a rum cocktail. We used Angostura 1919, but most likely any good quality dark rum will work brilliantly in this cocktail.

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Zaza Cocktail

Zaza Cocktail is another classic cocktail you find in many cocktail books and is a combination of Gin and Dubonnet. The history of Dubonnet starts 1846 when the chemist Joseph Dubonnet in an effort to make French Foreign Legionnaires drink quinine...

Tuxedo Cocktail

When a regular dry martini doesn't excite you enough, the Tuxedo Cocktail offers some more complexity and some additional flavors.

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Welcome to Cocktail Detour!

We are Joakim & Mattias, cocktail mixing amateurs. Cocktail Detour is about this love for craft cocktails, and how we scout them around the world’s best bars.