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SHAKE all ingredients with ice and strain into chilled glass.
Sprinkle crushed dried raspberries over drink
Zesty orange and cognac with orange curd contributing a creamy mouthfeel.
Adapted from a recipe created in 2015 by Martin Hughes at Rocket Restaurant, London, England.
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Heard It Through The Grapevine
STIR all ingredients with ice and strain into chilled glass.
Soir d'Ete (Summer Evening)
STIR in all ingredients with ice and strain into chilled glass. (Or strain into ice-filled old-fashioned 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.
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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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