This is one drink you’re never going to have heard of, mainly because it was me who named it, but otherwise because it was created by a dead barman in a grotty pub in South London. But don’t let that dissuade you from drinking it. Neither should you consider not asking for one because of the seemingly incongrous ingredients – this cocktail is far, far greater than the sum if its parts.

Sweet and sour, the orangutan avoids normal definition – friends that I’ve mixed one these up for have variously described it as "spicy bubblegum", "melted sorbet" or, my favourite definition, "orange Britvic lollies spiked with alcohol and given to children. But I like it". I think that friend had one too many already…

You will need: Cointreau liqueur (you can use other orange liqueurs, but they don’t give the same kick), Malibu, dash of Angostura bitters, ginger beer or ginger ale, a short tumbler, cocktail shaker, orange peel

Fill a cocktail shaker with ice
Add one shot of cointreau and one shot of Malibu
Shake vigorously and strain into glass
Top up with ginger beer or ale
Dash of Angostura bitters
Squeeze the orange peel so the surface of drink is sprayed with orange oil, serve with a twist of orange

Finally, raise your glass every time you have an Orangutan in memory of its creator, until you forget what you’re actually drinking, that is.