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STIR all ingredients with ice and strain into chilled glass.
Luxardo maraschino cherry
Rich Pedro Ximénez sherry and Italian amaro add complexity and depth of flavour to luxurious cognac (Mickael’s original spec calls for Martell Cordon Bleu).
Created in 2015 by Mickael Lenu at Roka Aldwych, London, England. Mickael’s original recipe calls for Martell Cordon bleu cognac.
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
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STIR first 3 ingredients with ice and strain into glass.
DASH bitters over sugar cube in stirring glass and MUDDLE cube to crush. ADD other ingredients and stir to dissolve sugar. Add ice and STIR. Fine strain into chilled glass.
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...
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...
Amaro is both the Italian word for bitter and the name of a bittersweet style of liqueurs traditionally from Italy. Amari (the plural of amaro) are usually deep tawny brown in...
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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