This is a community recipe contributed by Hilary Adams.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Wine glass
| 30 ml | High West Double Rye! |
| 15 ml | Aperol Aperitivo |
| 15 ml | Giffard Banane du Brésil liqueur |
| 15 ml | Monin Cinnamon Syrup |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 1 barspoon | Yuzu juice |
| 1⁄2 cupful | Strawberries (hulled, small & ripe) |
| 2 dash | La Fée Parisienne absinthe |
| 60 ml | Fiol Extra Dry Prosecco |
| 30 ml | Thomas Henry Soda Water |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Red aperitivo liqueurs
Not to be confused with their more bitter and alcoholic siblings, red bitter liqueurs, these similarly coloured aperitivo liqueurs are altogether lighter...
Prosecco Sparkling Wine
Prosecco is a wine produced around the towns of Conegliano and Valdobbiadene in the Italian province of Treviso. It can be still, semi-sparkling or sparkling...
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...