This is a community recipe contributed by Michał Ziobro.
Community recipes are not tested or verified by Difford’s Guide.
Published on 21st of January 2022
Serve in a Collins glass
| 60 ml | Caribbean blended rum aged 6-10 years |
| 20 ml | Difford's Falernum liqueur |
| 15 ml | Lime juice (freshly squeezed) |
| 7.5 ml | Lemon juice (freshly squeezed) |
| 1 dash | Angostura Aromatic Bitters |
| 5 ml | Giffard Peppermint Pastille crème de menthe |
| 10 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.
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
Baltasar & Blimunda
A Negroni variation with vermouth amaro and tawny port, producing a dry, lightly bitter digestivo. (When made with richer ruby port, this cocktail loses...
Golden Orchard
Cognac, pear and delicate elderflower floral notes with sauvignon blanc wine adding flavour and balancing acidity
Simon's Sidecar
Unusually for a Sidecar, my recipe leans heavily on orange curaçao and pineau des charentes, each adding layers of flavour to this finely balanced sour
Vermouth Cocktail
Well-balanced, herbal sweetness, dominated by vermouth (hence the name), with faint maraschino, but perhaps the most important ingredient is the most hidden...