Your rating has been registered. Thank you!
RINSE glass with maraschino liqueur. STIR other ingredients with ice and strain into maraschino rinsed glass.
Crystallised ginger on stick & grated dark chocolate
Maraschino cherry aromas strike you first as you enjoy this cognac-laced, subtly chocolate and ginger after dinner cocktail.
Adapted from a recipe created in 2015 by Pascal Pone at W Hotel, Verbier, Switzerland.
Approximately £0.00 per cocktail *
Add to basket
* 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 chilled glass.
Scoop half passion fruit into shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
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...
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...
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),
Copyright odd firm of sin 2018. All rights reserved