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Scotch malt whisky, and particularly Islay single malt balance and work brilliantly with rich crème de cassis and full-bodied vermouth, helped by a generous
Tequila notes shine with delicate berry fruit (and depending on your ingredients subtle vanilla) in this delicious 1930's version of the Sunrise.
This vodka-laced Blackberry and lime(y) summer cooler is both fruity and (hopefully) aptly named.
Boozy and bittersweet but with a balance that makes another sip compelling.
Dry wine tannins and smoky scotch balance rich honey and blackcurrant liqueur.
Traditionally made 1/3 cassis to 2/3 wine, that's too sweet for most modern palates. We recommend a ratio of one part cassis to between five and seven
Canon Félix Kir's traditional white wine and cassis aperitif with added vodka 'oomph'. A barspoon of pisco adds complexity to this cocktail but if available
As Jason, the reader who created this sent us this recipe says, A champagne charged riff on the classic Ostend Fizz this is a good alternative to a Kir
Fruity and easy, perhaps not what you would expect.
Well-balanced, complex and refreshing.
This 1970s zesty citrus version of the Tequila Sunrise looks the part and comes with a sweet treat at the bottom of the glass.
Spirit-forward and bittersweet.
This flavoursome three equal parts cocktail has a lightly sweet palate followed by a dry finish. An interesting balance of blackcurrant, vermouth and gin.
An Aviation with egg white and a dash of cassis in the bottom but is actually better and more balanced when the cassis is shaken with the other ingredients.
Dessert by name and dessert by nature: naughty but nice.
More burgundy than black but dark fruits of the forest dominate this medium dry cocktail.
An innocuous-seeming pink classic - richly flavoured and easy to drink.
Based on cognac with half as much scotch, this boozy cocktail is made special by aromatised wine and rich crème de cassis.
Fruit supplements rather than dominates Bourbon in this sour.
This drink combines wine, cachaça and rich berry fruits.
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