Plymouth gin, Noilly Prat and cassis; stirred and served straight up. A classic aperitif invented in the 1920s for famous stage and screen star Yvonne Arnaud

Chivas Regal, Cinzano Rosso, Dom Benedectine and Angostura bitters; great twist on the the Rob Roy, introduced at New York's Fifth Avenue Hotel in 1897

Plymouth Gin and Laphroiag 10yr old; stirred and served straight up. First appeared in Normal Mailer's 1991 novel 'Halot's Ghost', this modern cocktail has the best features of a martini with the smokiness of an Islay Malt

Plymouth sloe gin, Antica formula, lemon juice and bitters; stirred and served straight up. Created in the early 1900s by then bartended Tom Bullock

Plymoth gin, Campari, and Amaro Montenegro, stirred and served straight up

Herradurra silver, Antica Formula, Noilly Prat and Campari; stirred and served straight up. Origins of this drink are unknown but it is a wonderful alternative to the classic Negroni

Wyborowa vodka, Medos honey vodka, Zubrowka vodka and apple; stirred and served straight up. Excellent twist on the vodka martini, invented by legendary modern bartender Dick Bradsell who had polish grandparents.

Makers Mark, Antic Formula, Dom Benedictine, Pernod and Peychaud bitters; served straight up. First appeared in the wonderfully named Stanley Clisby Arthurs 1938 book 'Famous New Orleans drinks and how to mix 'em'

Wyborowa vodka, kahlua and espresso coffee; shaken hard and served on the rocks. The original espresso martini, served on ice. Invented by Dick Bradsell for Naomi Campbell when she needed something to 'pick her up'.

Metaxa brandy, Orgeat and Angostura bitters; stirred and served straight up. Originated in Jerry Thomas' 1862 book, created at the Metropolitan Hotel

Tawny port, sugar syrup and egg yolk; shaken hard and served in a flute. Flips were invented in the early 1800s, along with the Cognac flip this has traditionally been the most popular

Plymouth gin, Antica Formula, green Chartreuse and orange bitters; stirred and served straight up. Created in the late 1800s by master bartender and Plymouth gin expert Harry Johnson

Wyborowa vodka and Amaretto, stirred and served on the rocks. Classic digestif

Havana Club Bianco, Metaxa Brandy, Plymouth Gin, lemon juice, orange juice, oregat and Pedro Ximinez; shaken and served straight up

Plymouth gin, Lillet blanc, Cointreau, Perno and lemon juice; shaken and served straight up

Appleton extra, apricot brandy, Plymouth sloe gin and lime juice; shaken and served straight up

Makers Mark, Galli Estate Shiraz Viognier, egg white, lemon juice and sugar syrup; shaken hard and served in a wine glass

Mount Gay Rum, ruby port, egg white, lemon juice, sugar syrup and soda; shaken and served tall

Galli Estate shiraz viognier, orange juice and sugar syrup; stirred and served in a wine glass