Community recipe contributed by

This recipe has not been tested or verified by Difford’s Guide.

Published on 19th of November 2021

KO Cocktail

Ingredients
60 ml	Orange juice (freshly squeezed)
30 ml	Kiwi fruit (fresh)
15 ml	Lemon juice (freshly squeezed)
15 ml	Lime juice (freshly squeezed)
30 ml	Pink grapefruit juice (freshly squeezed)
5 ml	Giffard Grenadine syrup
5 ml	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

You are trying to view a community recipe, only available to Difford’s Guide members.

To view this recipe in full please log in.

A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.

Mezcal adds its unique character to this tasty Mai Tai riff Mai Tai riff.

I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...

Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.

A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...