MUDDLE pineapple in base of shaker. Add other ingredients, SHAKE with ice and fine strain into ice-filled glass.
Pineapple wedge & Luxardo Maraschino cherry
A dry aromatic aperitif-style of cocktail. If you don't want this drink frothy then stir instead of shake.
One of several classic cocktails accredited to New York City's Algonquin Hotel in the 1930s. Its true origins are lost in time.
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Coat sugar cube with bitters and drop into glass. POUR Dubonnet and then champagne into chilled glass.
STIR honey with whiskey in base of shaker until honey dissolves. Add tequila and apple juice, SHAKE with ice and strain into ice-filled glass. TOP with a splash of ginger ale
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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