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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 Originally made with equal parts
Dry sparkling wine dilutes and adds pleasing biscuity notes to this apricot gin sour.
Fino sherry and Creole bitters brilliantly set this riff on a classic Daiquiri apart. Beautifully balanced and delicately flavoured. If you apply the charcoal
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.
A Sweet Manhattan served on-the-rocks with added herbal complexity and an all-important splash and dash or two of New Orlean's French Quarter. Driven
This altogether lighter and whiter version of the classic Scotch Manhattan is delicious and comparable to what the White Negroni did for the classic Negroni.
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
Classically made with dry vermouth, this vintage cocktail is so much better with bianco vermouth – in which case, ripe pineapple fruitiness and rye whiskey
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 with fruitiness.
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
Herbal and delicately spiced rum invigorated, aerated, and harmonised by shaking.
A riff on the classic Sazerac.
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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