Adapted from a drink in Ted Saucier's 1951 book, Bottoms Up!.
I’m part way through sampling 100s of gentian liqueur cocktails to boost the number of tasty drinks using Suze on Difford’s Guide and for a cocktail
With its earthy herbaceous flavours, tequila makes for a both versatile and interesting cocktail base spirit. Traditionally mixed with orange (think triple
Although perhaps not originally named after Robert Burns (1759-1796), the poet, balladeer and Scotland's favourite son, the Bobby Burns is drunk to honour
As in previous years, the following ‘Top 100 Cocktails from 2017’ are based on a combination of the number of visits to individual cocktail pages on
After trying the newly launched CÎROC French Vanilla Vodka which we rate highly, we jumped at the offer of having World Class champion bartender, Jamie
Of the over 4,000 cocktails on our database the following 84 stand out as the most eminent. We have particularly selected drinks which:
Cocktails are intrinsically decadent, but those with champagne are also lavish, invigorating and celebratory. Usually the most expensive drinks on cocktail
One of the oldest cocktails, dating back to at least the mid-1800s, the Champagne Cocktail consists of a sugar cube douched in aromatic bitters dropped
As the name alludes to, The Corpse Reviver is one of a category of ‘pick-me-up’ cocktails that were prescribed by bar keeps of old to revive those
Deliciously silky, the Snowball cocktail was huge in the 1970s and is now enjoying a well deserved renaissance. This champagne enhanced recipe is by yours
Once a wintertime staple served in taverns and saloons across America, the Tom & Jerry cocktail/punch was relegated to obscurity until recent years when
Eggs are essentially reproductive cells from everything from chickens to ducks and quails but here we are specifically looking at chicken eggs, their characteristics
Recipe created in 2017 by Tony Conigliaro with Schweppes 1783 Crisp Tonic Water.
I don’t want to be overly dramatic, but there’s a danger that the present bartending trend for sustainability will damage the cocktail renaissance.
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