Next time you reach for that cheap, squeezy bottle of honey, stop for a minute and read the label. There’s a 99% chance that what you have in your hands
Adapted from a recipe created in 2019 by Jameson Ambassador, Ronan Collins.
Mint = fresh and delicious. Think mojitos, juleps, mint candy, chewing gum and even toothpaste. Sadly, crème de menthe hasn’t fared well in the liqueur
There are countless cocktail recipes which call for just drops or dashes of absinthe, or for the glass merely to be rinsed/washed with absinthe, but due
Gorse flowers impart a distinctive coconut, floral-vanilla flavour to infusions, tonics and syrups. The petals can also be used as a decorative garnish.
Created in November 2018 at FAM Bar, London, England in memory of Mark Ridgwell, author of Spirits Distilled, respected educator and creator of the Taste
Although some have attributed the origin of this cocktail to Harry’s Bar in Venice, evidence and testimonies collated by Luca Di Francia, Head Bartender
Created February 2019 by yours truly (Simon Difford), this is a riff on the Palermo, a cocktail I came across in 2001 and the first cocktail I encountered
One of the Soho House groups’ House Tonic cocktails, the Eastern Standard is based on the Eastside, a drink which in turn was inspired by the Southside.
Adapted from a recipe created by Ryan Magarian at Oven & Shaker, Portland, Oregon. Apparently, Ryan named this cocktail due to his being inspired by the
Adapted from a recipe by Tony Abou-Ganim who was inspired by his late cousin Helen David's penchant for a nightcap after a special occasion; her favourite
The French Martini is one of a few contemporary classic cocktails that boasts worldwide broad consumer appeal. Not actually a “Martini” at all, it
Crème de noyau (or noyaux) are liqueurs based on distillates of apricot, peach or cherry kernels and have an almond flavour reminiscent of amaretto. Some
John J. Poister’s 1989 The New American Bartender’s Guide confirms this Tiki-style cocktail as originating at the Kuala Lumpur Hilton where it was
Continuing my quest, I'm sampling 100s of gentian liqueur cocktails to boost the number of tasty drinks using Suze on Difford’s Guide and for a cocktail
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