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SHAKE all ingredients with ice and fine strain into chilled glass.
Lemon zest twist
This aniseed-flavoured mix tastes surprisingly tame but includes a shot of the notorious green fairy.
Absinthe Frappe – served over crushed ice.
Adapted from Jerry Thomas' 1887 Bar-tender's Guide.
Approximately £0.00 per cocktail *
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
Lightly MUDDLE mint in base of shaker just enough to bruise. Add next 4 ingredients, SHAKE with ice and fine strain into ice-filled glass. TOP with half soda and half lemonade.
Absinthe Drip Cocktail #1 (French method)
POUR absinthe into glass. PLACE cube of sugar on a slotted absinthe spoon resting across the top of the glass. Using an absinthe fountain (or a bottle of chilled mineral water with...
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.
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...
Nicknamed the ‘Green Fairy’, Absinthe is a bitter, aniseed-flavoured green liquor distilled with anise, fennel and wormwood. It has a reputation to challenge that of a Class A...
Balancing each ingredient within a cocktail is key to making a great drink. Therefore the accuracy with which ingredients are measured is critical to the finished cocktail.
The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),
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
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