This is a community recipe contributed by Lucas Thacker.
Community recipes are not tested or verified by Difford’s Guide.
Published on 18th of December 2023
Serve in a Collins glass
| 22.5 ml | Heering Cherry Liqueur |
| 1 dash | Saline solution 4:1 (20g sea salt to 80g water) |
| 1 dash | Angostura Aromatic Bitters |
| 7.5 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 15 ml | Lemon juice (freshly squeezed) |
| 15 ml | Ancho Reyes chili liqueur |
| 45 ml | Elijah Craig Small Batch |
| 75 ml | Thomas Henry Soda Water |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Bourbon
Bourbon is as American as the Stars and Stripes, the Grand Canyon, and pumpkin pie, but there are some common misconceptions about what exactly bourbon...
Blended Scotch Whisky
Blended Scotch Whisky, or 'Scotch' for short, is by far the world's most popular whisky and accounts for well over 85% of all Scottish whisky sales. Although...
Angostura & Angostura-style aromatic bitters
Johann Gottlieb Benjamin Siegert, a German doctor, created Angostura Bitters to treat stomach disorders and indigestion in a military hospital in the town...
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs