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SHAKE all ingredients with ice and fine strain into chilled glass.
Orange zest twist
The aniseed of the absinthe combines well with the other ingredients. A bit of a sweety but a strong old bird.
Some say this was created in 1935 by Albert Coleman at The Stork Club, New York City, but the drink featured in Harry Craddock's Savoy Cocktail Book five years before that.
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POUR absinthe into ice-filled glass. TOP with chilled water and set to one side. Separately, SHAKE other ingredients with ice. DISCARD contents of glass (absinthe, water and ice)...
STIR all ingredients and strain into ice-filled glass.
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.
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...
Nicknamed the ‘Green Fairy’, Absinthe is a bitter, aniseed-flavoured green liquor distilled with anise, fennel and wormwood. It has a reputation to challenge that of a Class A...
Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates
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
The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),
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