This is a community recipe contributed by Kristen DeMaria.
Community recipes are not tested or verified by Difford’s Guide.
Serve in an Absinthe glass or old-fashioned glass
| 30 ml | Basil Hayden's Small Batch |
| 15 ml | Cointreau triple sec liqueur |
| 7.5 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 15 ml | Strucchi Rosso Vermouth |
| 1 dash | Orange Bitters by Angostura |
| 30 ml | Orange juice (freshly squeezed) |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Bourbon
Bourbon is as American as the Stars and Stripes, the Grand Canyon, and pumpkin pie, but there are some common misconceptions about what exactly bourbon...
20 best Halloween cocktails
All Hallows' Eve, the 31st of October, is spook night with bizarre costumes, trick-or-treat, pumpkin carving, apple bobbing and bonfires all the rage...
20 best Mango liqueur cocktails
The quality of mango liqueurs has improved dramatically over recent years and I was inspired to create any of the following cocktails when our first bottle...
Autumn / Fall Cocktails
Summer is fading, leaves are starting to scatter the ground and the weather is turning chillier. It's not yet time for winter warmers, but crushed ice-charged...