Your rating has been registered. Thank you!
POUR ingredients into mixing glass, SMOKE (with applewood smoke), then STIR with ice and strain into chilled glass.
Orange zest twist
His aperitif-style cocktail has subtle smoky peatiness with herbal complexity provided by Bénédictine and Byrrh.
Created in 2011 by Erik Lorincz at the Savoy's American Bar, London, England where this drink is 'smoked' into a decanter in front of the customer and served at the table.
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.
POUR Chartreuse into glass and twirl to coat inside with liqueur, fill glass with ice and stand to one side. Separately, STIR other ingredients with ice in mixing glass. DISCARD...
POUR pastis into chilled glass, TOP with chilled water and leave to stand. Separately STIR other ingredients with ice. DISCARD contents of glass (pastis, water and ice) and STRAIN...
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...
The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),
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
With its earthy herbaceous flavours, tequila makes for a both versatile and interesting cocktail base spirit. Traditionally mixed with orange (think triple
After trying the newly launched CÎROC French Vanilla Vodka which we rate highly, we jumped at the offer of having World Class champion bartender, Jamie
Copyright odd firm of sin 2018. All rights reserved