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It's obvious that this Blood & Sand-like cocktail contains Fernet, it has an almost smoky herbal influence. Maple syrup is an inspired sweetener and flavour
Mezcal, vermouth amaro and orange curaçao combine is a spirit-forward spipper.
Adapted from a recipe created by Myles Worrell at The Esquire Tavern in San Antonio, USA. Myles' original recipe called for 2oz Pineau des Charentes rouge,
This rum based Negroni may make you wonder why you’ve been drinking gin Negronis all these years.
Sweet vermouth rounds while pink grapefruit liqueur freshens reposado tequila with gentle but enlivening cinnamon spice and faint bitter chocolate.
Boozed-up and spiced, a coffee espresso has never been so expressive.
Rich and fruity tawny port sits beautifully with aged rhum agricole in this spirit-forward late-night sipper.
A bittersweet after-dinner digestif with lightly a smoky hint of mezcal.
As with any good conference, all the participants in this cocktail are heard and their contribution is equally valued. Due to its layering of different
Vanilla and passion fruit with a touch of cinnamon.
Named after the German word for 'three of a kind' due to the trio of flavours encountered in this drink; orange (from the twist), agave and chocolate.
Overdo the smoke and your cocktail will start to resemble a cigar. Too little and you may find a tad sweet.
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“The cocktail I made for Legacy is inspired by the Cuban revolution in the late 1800s. I created a very simple drink that could be made in any bar in
Tony Barry says of his drink, “A ‘hug from Mary’ is a hospitality ritual among the bartenders of Cork. Mary is owner, bartender & host of the oldest
1 barspoon Cane Syrup 20 drops Bittermens Hellfire Habanero Shrub
Inspired by cherries and chocolate and an alternative to rum. I chose Cachaca as the base spirit. This Brazilian sugar cane spirit is ideal for cocktails
A boozy bittersweet offering that begins like bourbon candy, the citrus sweet melts into notes of chocolate and black pepper, lingers nicely and finishes
The tequila should be infused with jalapeno pepper via the rapid infusion technique developed by David Arnold. About 40g pepper to 750ml Tequila.
STIR all ingredients with ice and strain into chilled glass.
I recently came across an article on the Internet that claimed that in certain regions in Italy it is not unusual to add a few drops of Fernet-Branca to
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