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SHAKE all ingredients with ice and fine strain into chilled glass.
Float 3 espresso beans
Two different sherries, honey and coffee combine with cognac and walnut bitters to produce an after dinner cocktail.
Adapted from a drink created in 2015 by Vito Nicotra at King Schulz Bar, Kassel, Germany.
SHAKE first 5 ingredients with ice and fine strain into chilled glass. TOP champagne.
Amaro-etti Biscotti (barrel aged)
Multiply recipe to produce volume to two-thirds fill your cask, STIR and pour into cask. To serve drink: Dispense amount from cask, STIR with ice and strain into chilled glass.
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 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...
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....
Cognac is a fine French brandy (eau-de-vie) from the region that surrounds the little town of Cognac in southwest France. Like champagne, its mere name suggests luxury and indeed...
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
The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),
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