Classically made with dry vermouth, this vintage cocktail is so much better with bianco vermouth – in which case, ripe pineapple fruitiness and rye whiskey
This recipe combines elements from the world's most respected writers of vintage recipes – the base formula comes from Craddock's 1930 The Savoy Cocktail
A rye-based Sweet Manhattan made even sweeter with herbal Bénédictine liqueur and bittered with Peychaud's and absinthe. Originally made with equal
Fino sherry and Peychaud's Bitters brilliantly sets this riff on a classic Daiquiri apart. Beautifully balanced and delicately flavoured. If you apply
The game this drink is named after is French while the main ingredients are Spanish and Italian, but they do play Pétanque in the Basque region of Spain.
If you are rightly concerned about chucking expensive absinthe down the drain then consider straining into a shot glass and serve on the side. The seven
As befits a great Sazerac, The JP is boozy with rich silky cognac smoothing spicy rye whiskey.
Like an ultra-smooth and complex Sweet Manhattan served on the rocks.
Mezcal and cognac fuel this stirred and strong nightcap sipper.
Sidecar-esque with zesty citrus tartness.
Chris originally garnished this Calvados Sidecar/Applecart-like cocktail with brandied cherries but Strega's excellent chocolates seem a far more fitting
A bittersweet, refreshing aperitivo.
The idea was to make a riff on an Aviation (see Biggles Aviation) but ginger cries out for cognac so I also ended up with this ginger Sidecar.
Sazerac-like but easier for the uninitiated.
As Embury says, there would seem to be some sense in using a Scotch-based liqueur and although this version of the Bobby Burns is rarely seen, it is worthy
Bittersweet gentian is the prevalent flavour (hence the 'Suzie' name), toned down by bianco vermouth and freshened with pink grapefruit over a fortifying
A riff on the classic Sazerac.
Flavours combine harmoniously with the character of the bourbon still evident.
Reminiscent of a Vieux Carré but with Lillet Blanc replacing sweet vermouth and gentian replacing Angostura bitters.
A fruity bittersweet aperitif with orchard fruit, citrus and bittersweet gentian sipped through a sarsaparilla-like layer of Peychaud's Bitters.
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