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Travelling is part of the history of the Bacardí family, part of the golden age of Cuban cocktails and it was my main motivation to start bartending.
Rich and cinnamon spiced with chocolatey raisin, this stirred spirituous cocktail is a great after dinner cocktail.
This riff on a classic Espresso Martini has great depth of flavour with cacao and currant flavours.
Pungent, funky and boozy with harmonious rum dominated bitter sweetness.
The Carousel cocktail is a reinterpretation of a childhood visit to the carnival, a happy time in any child's life! This particular visit was in a time
The perfect after-dinner cocktail at any time of year but particularly appropriate over the festive period due to its ingredients – Pedro Ximénez sherry
Reminiscent of an Espresso Martini but with raisiny fruit and distinctive gentiane bitterness. A great after dinner sipper but don't let that stop you
The grated tonka bean adds a vanilla aroma to the surface of this drink.
Kirschwasser, aromatised wine and sherry sit together harmoniously. I amended, to reduce the volume of serve and make a dad drier in January 22. The previous
A Rob Roy (Scotch Manhattan) with walnut liqueur and Pedro Ximénez sherry.
Raisiny pedro ximénez sherry adds subtle richness to the cognac with hints of flavour from the absinthe and lemon zest. This drink benefits from generous
Smoky island malts tamed by the Christmas pudding flavours of Pedro Ximénez with pastis adding notes of enlivening anise. To quote Ruby's menu, An unabashedly
Rich liquid Christmas pudding flavours of Pedro Jimenez laced with scotch whisky and balanced with subtle gentian and chocolate bitterness.
Rye whiskeys’ strength and spice cuts through and dries the rich sultana notes of PX sherry with the bitters, particularly the walnut bitters, adding
This age old cocktail is said to have been the drink for which the waxed paper straw was invented. To quote Harry Johnson, from his 1882 Bartender's Manual,
A richly flavoured, well-balanced after-dinner cocktail.
A wonderfully complex marriage of cognac, distilled chocolate, rich Pedro Ximénez and banana liqueur with aromatic bitters and a dash of brine.
Stirred down and boozy, this Lowland single malt-based cocktail is sweetened and made very approachable by Pedro Ximénez sherry, and awakened by a pinch
The use of a good Pedro Ximénez sherry and achieving the correct level of dilution is key to the success of this potentially brilliant cocktail.
Take a Rob Roy and switch some of the sweet vermouth for rich flavoursome PX sherry, add a dash or three of orange bitters and you've a William Wallace.
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