This is a community recipe contributed by Chris Longobardo.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 4 slice | Fresh ginger root (thumbnail-sized slice) |
| 1 pinch | Allspice/Pimento pepper (ground) |
| 1⁄6 fresh | Lime zest (peel) |
| 30 ml | Monin Almond (Orgeat) Syrup |
| 30 ml | Lime juice (freshly squeezed) |
| 60 ml | Espolón Blanco |
| 2 drop | Orange & fig bitters (homemade) |
| 2 drop | Orange blossom water / Orange flower water |
| 2 grind | Freshly grated nutmeg |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Orgeat
Orgeat (pronounced 'Ohr-Zsa' as in Zsa Zsa Gabor - with the 't' silent), is a syrup traditionally made from almonds, sugar and rose water or orange flower...
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...