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Adapted from a recipe created in 2012 by Kyle Damien at Palmer & Co., Sydney, Australia.
Citrus is the secret sauce in so many different cocktails. Yet, even at a time when syrups, bitters, shrubs and cordials are home-cooked with culinary
Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting
Spring has sprung – well at least it has here in the northern hemisphere. It’s time to dust off the lawn mower and rediscover the delights of floral
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whisk(e)y and aged tequila. This versatile
Named after the famous revolutionary general who helped liberate and reunify Italy, the Garibaldi appears on cocktail lists throughout Italy. This little
Sustainability is a massive trend in the drinks industry right now – and rightly so, given the volume of waste bars generate, and the greenhouse gas
To make our featured Del Maguey mezcal based cocktail... STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block
The cocktails we came across during March and liked enough to add to Difford’s Guide.
We do like a guide, and yesterday that great British institution, BBC Radio 4 (AKA Radio Bore), aired the first in a new series of The Hitchhiker’s Guide
When I became a teenage pub goer in the early 1980s the Whisky Mac was my drink of choice – at least it was after I’d had my fill of ale – Courage
One of the things we don’t like about Instagram is the increasing number of ‘repost’ accounts. Many of which take lots of credit for others hard
The most luxurious of all spirits, cognac has a velvety warmth capable of lifting the most grim of wintery nights. As my hero, David Embury, says in his
You may have thought that winter months in the northern hemisphere were confined to the likes of cauliflowers, leeks and brussels sprouts but it's also
Adapted from a drink in Ted Saucier's 1951 book, Bottoms Up!.
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