Are you a Discerning Drinker?
Join thousands of like-minded professionals and cocktail enthusiasts, receive our weekly newsletters and see pages produced by our community for fellow Discerning Drinkers.
This is a community recipe contributed by Hannah Ashe.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Nick & Nora glass
| 25 ml | Tanqueray No. Ten |
| 25 ml | Martini Extra Dry vermouth |
| 25 ml | Lemon juice (freshly squeezed) |
| 25 ml | Giffard Cherry Brandy |
| 2 dash | La Fée Parisienne absinthe |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Cherry brandy & cherry (cerise) liqueurs
Cherry 'brandy' is traditionally the largest category of cherry liqueurs. A confusing term as most of these liqueurs are actually made by macerating cherries...
Brandy
Brandy is distilled from fermented fruit (not grain). The name brandy comes from northern Europe, where 'brand' means to burn, and is a reference to the...
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
How to make an Ice Cone
Ice cones are an iconic garnish widely used in Tiki bars, particularly when serving Navy Grog cocktails. They are made by freezing crushed ice that has...