SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and pour into ice-filled glass.
Lemon zest twist (discarded) & Luxardo Maraschino Cherries on stick.
As the name suggests, this drink is dominated by amaretto, with lemon juice providing the sour balancing element and a slug of bourbon giving backbone.
Adapted from a drink created in 2012 by Jeffrey Morgenthaler in Oregon, USA. Jeffrey’s original formula called for 3/4 shot cask-strength bourbon and additionally used 1 spoon of sugar syrup.
Approximately £0.00 per cocktail *
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
DRY SHAKE all ingredients (without ice). SHAKE again with ice and fine strain into chilled glass.
Raspberry Frangipane Spritz
POUR ingredients into ice-filled glass and lightly stir.
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 making drinks containing cream and eggs it is common practice to first shake the mixture without ice, before shaking the drink a second time with ice. This practice is known...
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...
Many cocktails benefit from sweetening but granulated sugar does not dissolve easily in cold liquids, particularly alcohol. Hence pre-dissolved sugar syrup (also known as 'simple...
Bourbon is as American as the Stars and Stripes, the Grand Canyon and pumpkin pie, but there are some common misconceptions as to what exactly bourbon is and how it is made....
Balancing each ingredient within a cocktail is key to making a great drink. Therefore the accuracy with which ingredients are measured is critical to the finished cocktail.
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