Edwards Chris - Doctors orders: over 50 inventive cocktails to cure, revive and enliven

We also take a lot of inspiration from food and cooking techniques from around the world. We like the idea of interaction and theatre, whether that comes from a garnish or an accompaniment to the drink. Above all, we want to make tasty, interesting drinks that people come back for. All of the recipes in this book can be made in a home kitchen using new but mostly old techniques. Yes, we use some gadgets and equipment such as smoking guns, but these items are commonplace now in bars and kitchens across the world. A dehydrator, you might ask? This is now widely used as a money-saving staple in bars as the answer to perishable garnishes.

Some of our ideas are a little out there, but they can all be made simply and easily following the recipes provided. When we decided to open our first bar in London, The Shrub and Shutter, we knew we wanted to make playful, crowd-pleasing drinks that incorporate shrubs. We used our rooftop herb garden and a culinary approach to inspire the fresh and innovative drinks. The concept of our second place, The First Aid Box, is based on refreshing health-inspired drinks using superfoods, medicinal ingredients and doctors paraphernalia. The menu is divided up into Doctors Orders and Against Doctors Orders so the health conscious and not so can enjoy the drinks in equal measure. Chris & DaveBefore you get started, make sure you read this page Doctors Orders The benefits of the drink (not medical advice).

Vitamins & Minerals Explaining the super ingredients. Style/Tasting Notes To take you from home mixologist to cocktail connoisseur. Perfect Serve Recommended brands to use in the recipe. Feel free to use other brands if you prefer. Ingredients Everything you need to prepare the final result. Make sure to read the Prep to see if youll need to make any additional bitters, shrubs, syrups or tinctures before making the chosen cocktail.

The numbers correspond to subrecipes in the Prep. Prep Information for any ingredients that need to be prepared in advance. The numbers show you how these ingredients tie into the final result. The flask icon lets you know how early youll need to start preparing the ingredients. Serve How to pull the whole thing together. Garnish Strictly optional, but adds that something extra.

These notes tell you how to present the cocktails like we do in the bar. Doctors Note Easier swaps and alternatives for when you need a quick fix.

We suggest Plymouth Navy Strength or Perrys Tot Navy Strength. Sloe gin is a must for millionaires, daises and negroni twists. We suggest Cremorne Gentleman Badgers or Warner Edwards. Vodka Its definitely worth having three levels of vodka. An entry level for mixing such as Ketel One or Wry, a premium like Belvedere for naked martinis and an overproof for making tinctures such as Balkan 176. Rum Rum is super versatile and can work throughout the seasons.

Overproof styles (with an alcohol content over 57.5 per cent) are fun for tiki-style drinks. White rum is a staple for mojitos and daiquiris. We suggest El Dorado or Cana Brava. Aged rums, such as Ron Millonario Sistema Solera 15-Year or Diplomatico Reserva Exclusiva are brilliant for negronis or old fashioned-style drinks. Dark rum is needed for mixing tiki punches or dark and stormys. Its got to be Goslings or Myerss.

Single Malt Scotch A drink more popular straight or with ice or water, although delicious when stirred in old fashioneds or enhanced by smoke, fire or surprisingly with floral notes. Scotch lovers will have their favourites. for a point of difference we suggest smokiness, so an Ardbeg, Laphroaig or Octomore. Blended Whisky Usually sweeter and more rounded off than Scotch, so best for mixing with. An all-rounder is needed for different styles of drinks and for a straight up tipple. Auchentoshan Three Wood is our favourite or Nikka From the Barrel for a sweet but boozy blend.

Bourbon/Rye Best known in old-fashioneds, sazeracs, juleps and sours, but should be used more in long drinks as its sweet, creamy notes work well with stone fruits, berries and herbs. Rittenhouse or FEW are our suggestions. Sazerac rye is also superb. Its important to have a few bourbons as well. Makers Mark, Woodford or Four Roses are good starting points, then upgrade to Blantons or Smooth Ambler. Tequila Tequila is underused in drinks outside its comfort zone, such as margaritas and palomas.

It works best with fresh garden ingredients and savoury flavours, and is delicious infused. We suggest the Ocho or Centinela ranges. Mescal Always thought of as smoky tequila but it is so much more, and came way before its better known cousin. Brilliant with spice, it works best with bitter mixers or super-clean flavours that need to be roughed up. If you have only one mescal get Del Maguey Vida as it packs a big upfront smokiness. Bruxo is a smooth alternative but still smoky. Bruxo is a smooth alternative but still smoky.

Brandy Different brandies and styles yield very different results. Pisco, for example, works best in sours and punches, while cognac sits in the stirred drinks side of the cabinet. All brandies should be used more in mixed drinks. You need at least two one cognac for sipping and sidecars and a pisco for sours. Ysabel Regina cognac is superb for the former and