SHAKE first 3 ingredients with ice and strain into ice-filled glass (preferably block of ice). Lastly, FLOAT Chartreuse.
Grapefruit zest twist
Perhaps it’s the holier-than-thou Chartreuse that is playing the part of the bad guy in this tasty drink. The cognac (made with Ugni Blanc grapes) play the strong, characterful part.
Adapted from a recipe created in 2015 by Alex Mills at Lab 22 in Cardiff, Wales. Alex’s original recipe calls for Martell Cordon bleu.
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.
Soir d'Ete (Summer Evening)
STIR in all ingredients with ice and strain into chilled glass. (Or strain into ice-filled old-fashioned glass.)
POUR whisky and water into ice-filled glass and set aside. Separately, STIR other ingredients with ice. Discard contents of glass and strain stirred cocktail into the chilled Islay...
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...
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...
There’s no glossing over it, the 1980s were grim for cocktail culture. Bar owners opted for mechanical solutions to a bartending skills deficit. Rather
With its earthy herbaceous flavours, tequila makes for a both versatile and interesting cocktail base spirit. Traditionally mixed with orange (think triple
When Wimbledon kicks off the British summer has officially begun. Cue hordes of tennis fans making their annual pilgrimage to sit on Aorangi Terrace in
Of the nearly 4,000 cocktails on our database the following 78 stand out as the most eminent. We have particularly selected drinks which:
Copyright odd firm of sin 2017. All rights reserved