STIR all ingredients with ice and strain into chilled glass (without ice). (Note the sparkling wine should be flat.)
*Special ingredient #1 = Cardamom & Pear Shrub made as follows:
400ml Merlet pare
300ml Gewürztraminer, Germain.
7g Cardamom pods
5ml Vanilla curd
75ml White balsamic
10g Citric acid
10g Tartaric acid
150g Caster sugar
Blend for 5 minutes and super strain.
Set of confectionery dentures dropped into glass & lemon zest twist (discarded)
Invigorating, refreshing and very amusing – we do like a pun.
Created in 2016 by Andy Mil at The Cocktail Trading Co., London, England
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.
MUDDLE cloves in base of shaker to crush. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
Sparkling wine can be red, white or rose, be any alcoholic strength (up to the mid-teens), have any degree of sweetness and any amount of fizziness. The character of the foam can...
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...
What exactly is shrub? We're talking about drinks, not bushes, obviously. The two main types of shrub are fruit preserves made with vinegar, usually mixed with soda, and a fruit...
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...
Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates
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
Copyright odd firm of sin 2017. All rights reserved