STIR all ingredients with ice and strain into ice-filled glass.
Lemon zest twist
Adapted from a drink created by Mayur Subbarao of New York, USA.
Who’d have thought cachaça and apple brandy would make such good bedfellows with herbal liqueur and Peychaud’s? They do.
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
SHAKE all ingredients with ice and strain into glass filled with crushed ice. Or alternatively, BLEND all ingredients with crushed ice.
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with lemonade.
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...
In Brazil, Cachaça is also marketed under the name caninha (‘little cane’) or as ‘aguardente de cana’, which means ‘distillate of cane’ but could be uncharitably...
Liqueurs and alcoholic cordials are sweetened alcoholic drinks made by mixing or redistilling spirits with flavourings and colourings. Within the EEC a ‘liqueur’ must have an...
Brandy is distilled from fermented fruit (not grain). The name brandy comes from northern Europe, where ‘brand’ means to burn, and is a reference to the heat used in...
There’s no glossing over it, the 1980s were grim for cocktail culture. Bar owners opted for mechanical solutions to a bartending skills deficit. Rather
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