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STIR all ingredients with ice and strain into chilled glass.
Lemon zest twist
On the bitter side of bittersweet this is a great aperitif cocktail.
Adapted from a recipe by Alex Kammerling. He originally used an extra 1/2 shot of Kamm & Sons but as it is his brand we’d not criticise him for a generous pour.
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.
Bitter in Brazil
STIR all ingredients with ice and strain into ice-filled glass (preferably large chunk of block ice).
The Southern Alliance
STIR all ingredients with ice and strain into ice-filled glass (preferably a large chunk of block ice).
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...
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.
Bitters are alcoholic beverages prepared with herbs, spices, roots, fruits and peels infused in alcohol or glycerin. Popular ingredients include gentian, quinine and orange peel....
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
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