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405 results found
A perfect Manhattan with bittersweet liqueur rather than aromatic bitters and a balancing dash of sweet maraschino liqueur. If you can't obtain Picon
Fruity, light, well-balanced and easy-drinking.
Delicately flavoured and ever so very slightly sweet. Made with Bacardi Carta Blanca (as it originally was) this delicate cocktail has complex notes of
Bone dry - a superbly cleansing Martini. Through experimentation we have found that 15:1 Martinis are better shaken rather than stirred. Conversely 3:1
We have chosen a 5:1 ratio as our 'preferred' Dry Martini specification in deference to David Embury who writes of this drink in his The Fine Art of Mixing
An aromatic, dry blend. Modern bartending convention would suggest that this drink should be stirred. However, it's much better shaken. Go easy with the
Tony C's original recipe calls for 50ml London dry gin, 10ml marsala dolce (dry marsala), 5ml dry vermouth and 3 dashes 69 Colebrooke Row made almond bitters.
Medium dry, rounded and superbly complex. Your choice of genever will make or break this fabulous cocktail - choose with care.
Use an authentic tasting distilled old tom gin that's balanced rather than overly sweet and you'll have a fabulous cocktail. I've used dry vermouth to
I'm usually a maximum of five ingredients in a cocktail kind-a-guy but this Blood & Sand riff with seven ingredients is balanced and tasty. If I were in
Subtly boozy, honeyed and herbal.
Substituting vermouths, such as Martini Reserva Rubino, dramatically alters the character of this cocktail.
A spirituous aperitif-style cocktail, or an after dinner sipper, which can be made with numerous different sweet vermouths or indeed a vermouth amaro as
Sweet vermouth counters dry sherry with dry vermouth further enhancing the vinous flavours and balance. Orange bitters and an orange zest twist add citrus
Dry, delicate. Aromatic and complex.
More approachable than a stirred Dry Martini and downright soft compared to a Naked Martini.
Icewine has fabulously rich concentrated flavours due to being made using grapes frozen on the vine in Canada's harsh and early winters. Thanks to Icewine,
There's something about shaking a Dry Martini (as opposed to stirring a Martini) that amplifies the vermouth notes meaning that shaken Martinis need less
A Dry Martini named after Franklin Roosevelt and garnished with two olives.
Readers of Embury will know he had a bone dry palate and Martinis made to his specification are just that, and with the correct dilution, fabulous.
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