Contrary to its name, this cocktail does not have much in common with a classic Martini. Porn Star is a version that combines vanilla-flavored vodka, passion fruit liqueur, lime juice, and passion fruit purée, while a shot of Champagne (sometimes Prosecco) is served on the side.

To prepare it, all the ingredients, except sparkling wine, are poured in a shaker filled with ice and are shaken, and then strained into a chilled glass. The cocktail was created in the early 2000s by Douglas Ankrah at The Townhouse bar. Ankrah initially named it Maverick but decided to change it as the drink reminded him of something a porn star would drink. 

Imperial stout is a strong and opaque dark beer that was first brewed in London, but which is mostly associated with Russia, Baltic countries, and recently with the United States. Modern imperial stouts will typically range from deep red to dark brown.

They are full-bodied, rich, complex, and intense with typical flavors of roasted malt, dark and dried fruit, chocolate, and coffee. Most varieties will be high in alcohol, typically between 8 to 12% ABV, and they will mostly be high in hops and bitter hop flavors. 

Espresso Martini is a rich and creamy cocktail made with a combination of vodka, espresso, sugar syrup, and coffee liqueur. All ingredients are first mixed in a shaker with ice, and then strained into a Martini glass. There should be a nice froth on top, which is usually garnished with a few coffee beans.

This cocktail was invented by Dick Bradsell, a bartending guru, who first named it Vodka Espresso, and then Pharmaceutical Stimulant. He first prepared it at Fred’s Club in the late 1980s for a young model who is now world-famous. 

Gimlet is a simple yet classic cocktail that originated in England. The cocktail is named after Sir Thomas Gimlette, who supposedly invented it at the end of the 19th century. In the past, Gimlet was made with equal parts gin and lime cordial (typically Rose's lime juice), but modern versions are usually less sweet and made with one part lime cordial and two parts gin.

The ingredients should be well stirred with ice in a mixing glass and served with a lime wheel garnish.

Sweet stout is a beer style that is usually brewed with the addition of milk sugar (lactose). It is also known as cream or milk stout, and it emerged in England sometime in the early 1900s. Sweet stouts are dark and full-bodied beers that have grainy malt flavors and aromas, often with hints of coffee and chocolate.

They are smooth and creamy, with medium hop bitterness, while their malty character is well-balanced with medium to high sweetness. Sweet stouts are an ideal pairing with chocolate desserts, but they can also work well with creamy cheese varieties, spicy dishes, game, and rich sauces. 

Bramble is a spring cocktail that was created by Dick Bradsell in 1984 in London. The cocktail consists of dry gin, lemon juice, sweet blackberry liqueur, sugary syrup, and crushed ice. It is named after blackberry bushes which are commonly referred to as brambles.

This refreshing cocktail has a strong aroma of fresh berries such as blackberries or raspberries. It is prepared by stirring ingredients with crushed ice in an old-fashioned glass, then pouring blackberry liqueur over the combination in order to create a marbling effect. 

London Dry gin style is a quality designation for a specific gin variety in which all the flavors have to be natural and added through distillation. This gin is also distilled from a neutral base spirit that is enriched with various botanicals.

Juniper berries are indispensable for most London dry examples, while other additions usually include citrus peel, angelica root, and coriander seeds. Most traditional gin varieties falling in this category will have dominant juniper flavor as well as herbaceous and citrus notes, though several modern interpretations step away from the conventional approach. 

Stouts are top-fermented beers that are typically dark and have distinctive roasted flavors. Their introduction is closely connected to British porter—a style that was developed in London sometime in the 18th century. Stout evolved from the desire to create a fuller and stronger porter, though this distinction is no longer present.

Typical stout will have aromas of roasted barley and roasted malt reminiscent of coffee, chocolate, or cocoa. Traditional dry stouts range from black to deep brown and are usually medium-light to medium-full in body, smooth, creamy, and silky. They typically have little hop character and a long dry finish. 

Contrary to its name, barley wine is a beer style that is best known for its dominant malty character. It is a type of extra-strong ale that has originated in England, but it is now produced worldwide. Although the name first came into use in 1903 with the introduction of No.1 Burton Ale by Bass Brewing, the style existed well before that, but it probably appeared under different names.

As a style, barley wine is sometimes difficult to describe as it is incredibly versatile and often overlaps with other types. It is one of the strongest beer styles, with an alcohol content that usually falls between 7 to 12% ABV. British barley wine has a somewhat sherry-like and malty-sweet character with moderate hop bitterness and toffee and dried fruit aroma and flavors.