Showbiz

Serve in a Martini glass...
1½	fl oz	Ketel One Vodka
¾	fl oz	Lejay Creme de Cassis de Dijon liqueur (18%)
1½	fl oz	Freshly squeezed pink grapefruit juice

Display recipe in:

Freshly squeezed pink grapefruit juice image

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Garnish:

Blackcurrants

Comment:

Sweet cassis soured with grapefruit and fortified with vodka.

Buy ingredients

Buy direct from The Whisky Exchange

£24.75

Makes this drink 15.56 times

£18.75

Makes this drink 31.11 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

Previous Cocktail

Sex on the Beach (with melon liqueur)
SHAKE all ingredients with ice and strain into ice-filled glass.

Next Cocktail

Sour Apple Martini / Appletini (Popular U.S. version)
SHAKE all ingredients with ice and fine strain into chilled glass.

Cocktail shakers & how to shake a cocktail

Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...

Vodka

Vodka is a clear spirit which can be produced from anything containing starch or sugar - including potatoes, sugar beet molasses and, most commonly, grain. Over the past forty...

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates

01:22

Highballing classic cocktails with Schweppes

Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting

History of gin cocktails

The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Welcome to
Receive updates packed with drinks, bars and cocktails content
Please confirm you are over 21 years old and enter your email
No thanks, continue to diffordsguide.com