Quitting Ordinary

Serve in a Coupe glass...
1	fl oz	Cognac
1½	fl oz	Cold Earl Grey tea
½	fl oz	Lejay Creme de Cassis de Dijon liqueur (18%)
½	fl oz	Martini Rosso sweet vermouth
½	spoon	Sugar syrup (2 sugar to 1 water)

Display recipe in:

How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Orange zest twist

Comment:

Earl Grey tea tannins balance rich crème de cassis in this bittersweet, aperitif cocktail.

About:

Created in 2015 by Tom Blundell at Cosy Kettle, London, England.

Buy ingredients

Buy direct from The Whisky Exchange

£18.75

Makes this drink 46.67 times

£8.45

Makes this drink 50.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

Previous Cocktail

The Cheshire Cat
THROW all ingredients with ice and strain into ice-filled glass (preferably over a chunk of ice block).

Next Cocktail

Le Commercant (The Merchant)
STIR all ingredients with ice and strain into chilled glass.

How to strain a cocktail

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...

Stirrers & How to stir a cocktail

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...

Bitters

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....

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates

01:22

Highballing classic cocktails with Schweppes

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

History of gin cocktails

The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Welcome to
Receive updates packed with drinks, bars and cocktails content
Please confirm you are over 21 years old and enter your email
No thanks, continue to diffordsguide.com