This is a community recipe contributed by Sam Christian.
Community recipes are not tested or verified by Difford’s Guide.
Published on 5th of April 2026
Serve in a Highball (max 10oz/300ml)
| 50 ml | Japanese blended whisky |
| 25 ml | Yuzu liqueurs |
| 25 ml | Drambuie liqueur |
| 100 ml | Thomas Henry Ginger Beer |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
Baltasar & Blimunda
A Negroni variation with vermouth amaro and tawny port, producing a dry, lightly bitter digestivo. (When made with richer ruby port, this cocktail loses...
Golden Orchard
Cognac, pear and delicate elderflower floral notes with sauvignon blanc wine adding flavour and balancing acidity
Simon's Sidecar
Unusually for a Sidecar, my recipe leans heavily on orange curaçao and pineau des charentes, each adding layers of flavour to this finely balanced sour
Vermouth Cocktail
Well-balanced, herbal sweetness, dominated by vermouth (hence the name), with faint maraschino, but perhaps the most important ingredient is the most hidden...