STIR honey with vodka in base of shaker until honey dissolves. Add other ingredients, SHAKE with ice and strain back into shaker. DRY SHAKE (without ice) and strain into ice-filled glass.
Lemon zest twist (discarded), orange slice & Luxardo Maraschino cherry on stick (sail)
Flavours reminiscent of a hot toddy but served in a cold sour.
Created in 2006 by yours truly (Simon Difford), London, England.
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.
SHAKE all the ingredients with ice and fine strain into chilled glass.
SHAKE all ingredients with ice and fine strain into chilled glass.
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 making drinks containing cream and eggs it is common practice to first shake the mixture without ice, before shaking the drink a second time with ice. This practice is known...
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...
Vodka is a clear spirit which can be produced from anything containing starch or sugar - including potatoes, sugar beet molasses and, most commonly, grain. Over the past forty...
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...
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
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