Adapted from Chris Moore's award-winning signature cocktail which has been served at Coupette, Bethnal Green, London since the French-influenced neighbourhood
So many cocktails end up looking the same. Those based on light spirits shaken with citrus juice tend to have grey green appearance for example. Not if
Adapted from a recipe created 2018 by Tobin Shea at Redbird, Los Angeles, USA.
Adapted from a recipe created in 2018 by Andre Tarantino at Collage Cocktail Bar, Barcelona, Spain, who says “this cocktail was inspired by the song
Adapted from a recipe created in 2018 by Dominic Venegas and is named after Roberto Mancini the former Italian footballer who after a successful playing
Lemon is one of the most used cocktail ingredients, so it stands to reason that a liqueur flavoured with prized Italian Amalfi coast lemons should be part
First documented in Harry Johnson’s 1900 Bartenders’ Manual, the Tuxedo, basically a riff on a Fifty-Fifty Dry Martini, is one of those classic cocktails
Italy’s answer to France's Yellow Chartreuse, Liquore Strega is a complex liqueur made with 70 different botanicals including cinnamon, juniper, wild
Summer is fading, leaves are starting to scatter the ground and the weather is turning noticeably chillier. It’s not yet time for full-on winter warmers,
Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates
Punch is widely considered to be the earliest cocktail – the drink all other cocktails emanate from. A great punch is a fine balance between spirit,
Adapted from a recipe discovered at The Sea Fire Grill, New York City, USA.
Created by Robb Collins when he was Group Head Bartender at London Cocktail Club, London, England. Developed for Cocktails in The City summer 2017.
It’s time to talk about acids. As you progress and flourish, it’s only natural to want to experiment, and I’d rather you did so in a safe circumstance
Adapted from a drink created by Sam Ross at Attaboy, New York City, USA. Sam’s original recipe calls for equal parts (¾oz each) lemon juice and 1:1
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