A tatty collection of handwritten cocktail recipes is often one of the most highly prized assets of any self-respecting military outfit.

       Built over many generations and containing scribbled notes with words like “jigger” and entreaties to “stir, NEVER shake”, such recipe books are found buried away in the ships, regiments and air stations of the Armed Forces.

       Now though, the Royal Air Force has launched its first-ever official cocktail collection, as a salute to “those who flew up to Heaven on an angel’s wing”.

       The Cocktail Collection includes 25 recipes and was created to raise funds for the restoration of the central church of the RAF, St Clement Danes in London.

       Among the drinks is the ‘Champagne Claudia’ – inspired by an airman’s escape from occupied France in the Second World War.

       The tipple is named in honour of Claudia Bertain, a champenois in the French Resistance who helped Flight Sergeant Frank Stormont evade enemy forces after bailing out of his stricken 192 Squadron Halifax bomber in 1944.

       The heady mix of champagne, gin and bitters also includes a pinch of saffron, a nod to Saffron Walden, Essex, where Flt Sgt Stormont is buried.

       One drink – the Defiant – is named in honour of the RAF’s night fighter, responsible for shooting down more German bombers during the Blitz than any other aircraft.

       “Worth saying cheers to the gallant crews,” the guide suggests.

       Air Chief Marshal Sir Mike Wigston, the Chief of the Air Staff, said: “It was a very easy decision to support this fabulous collection of cocktail recipes that has been compiled for our 1941 Appeal.”

       “The cocktail recipes are all linked to the Royal Air Force in some way, none more so than Champagne Claudia which commemorates the escape from enemy territory by Frank Stormont of No 192 Squadron, a Halifax bomber squadron in the Second World War.

       “Frank was assisted by Claudia Bertain, one of many courageous members of the French Resistance, and the cocktail is named in her honour.”

       Oliver Reeve, Flt Sgt Stormont’s grandson, told The Telegraph that, after being shot down, his grandfather had “lived off scraps people had put out for the birds” until given refuge by Claudia Bertain.

       He remembers visiting the area as a young teenager and having glasses of champagne put in his hand at receptions.

       Bernard, Mme Bertain's son, welcomed Mr Reeve’s family back to France, where they ate bread and meat foraged from the forest off pewter plates with a penknife, accompanied, always, with champagne.

       Mr Reeve hopes the cocktail continues “the legacy” of a relationship between the RAF and the French Resistance that helped so many.

       Relatives of Mme Bertain, who died in the 1980s, will come to London for the formal launch of the cocktail book when Covid allows.

       The recipe book is the brainchild of Honorary RAF Group Captain and mixologist Paul Beaver.

       “This collection started as a simple idea to create an appropriate cocktail to celebrate St Clement Danes Church and all it means to the Royal Air Force and the local community,” he said.

       “A second cocktail was envisaged for non-gin drinkers,” Mr Beaver said, adding “there are some, apparently”.

       He said a perfect summer aperitif is the French 75, after the redoubtable artillery piece, with an added maraschino cherry. The guide describes it as “rocket fuel for the Royal Flying Corps”.

       In 1914, the Royal Flying Corps, forerunner of the RAF, self-deployed with their aeroplanes from Britain to France in the first ever such military endeavour.

       Shockingly, the airmen discovered there was no tonic for the copious London gin with which they had been issued.

       Instead, the French Army provided champagne, which was mixed in varying propositions until the “ideal nectar” was created.

       “It’s very typical of the Royal Flying Corps,” Mr Beaver said.

       “You arrive in Amiens and the first thing you need is a drink, so you want a gin tonic. The French didn't have tonic water in 1914 but they did have champagne in copious quantities.

       “Any self-respecting Royal Flying Corps pilot could have had probably six without any real issue.”

       Other cocktails honour the Catalina, the aircraft that found the Bismarck, Group Captain Victor Beamish, an Irish volunteer in the RAF who flew over 100 missions in the Battle of Britain, and the Vulcan bomber.

       The Black Buck martini (made with walnut bitters), is named after the Vulcan bombing raid – the longest ever in history – during the Falklands War.

       Mr Beaver said: “I've devoted 30 years to experimenting with cocktails. I've got another 30 years worth of research to do. I'm not there yet.

       “There is a cocktail for everyone. Anyone who says they don't like cocktails has yet to find the cocktail they like.”

       Mr Beaver said the second edition of the collection will include a “Lancaster Bomber” Negroni, winner of the Brussels diplomatic cocktail competition for three years running, so-named because of its RAF heritage and the fact it is “bloody powerful”.

       All the recipes have been extensively researched, Mr Beaver said.

       “A considerable amount of trials went on.”