Your rating has been registered. Thank you!
STIR all ingredients with ice and fine strain into chilled glass.
Lime zest twist
Rum and coconut water with the merest hint of lime.
Created in 2008 by Richard Hunt at Mahiki, London, England and named after the coconut palm outside the original Bacardi distillery in Santiago de Cuba.
Approximately £0.00 per cocktail *
Add to basket
* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
Clara Astié Cocktail
STIR jam with rum until jam dissolves. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
Cream Soda Cocktail
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with lemonade and serve with straws.
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...
Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little...
Coconuts are the fruit of the coconut plant Cocos nucifera, which belongs within the Arecaceae family of palm trees. Coconut palms flourish in coastal tropical regions with...
The spectrum of rum ranges from light, vodka-like extra-light white rums through to characterful cognac-like aged rums with Navy, Dunder and such like in between. If that were not...
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),
Copyright odd firm of sin 2018. All rights reserved