To quote a long time Californian and frequent visitor to America's Southwest, this recipe is a classic Margarita but with a few tweaks. Usually a silver/blanco
This is how we prefer our margaritas to be served. Tangy citrus and tequila with a hint of balancing sweetness and a faint salty undertone. We also prefer
A beautifully balanced and complex riff on the White Negroni.
Reminiscent of an aged rum-based Espresso Martini (and yes it works when made with espresso coffee rather than cold brew). Fernet Branca and falernum add
As befits a great Sazerac, The JP is boozy with rich silky cognac smoothing spicy rye whiskey.
Smoky, tangy and complex with layers of flavour, although happily mezcal dominates.
A gin sour with faint smoky mezcal, saline and vegetal notes.
Spiritous, vinous and delicately vegetal. One for Martini lovers.
As the name suggests, an orange and chocolate flavoured Vodka Espresso.
Dry (at least with the amontillado sherry) we used, Clarita could be enjoyed as an aperitif or digestive.
Dashes of bitters just keep this from wavering onto the sweet side of bittersweet. Honey adds delicate richness to rye whiskey and amaro.
Rum based twist on the ubiquitous and very tasty Espresso Martini.
Naturally, this also works well with well-aged rums, but I prefer the cleaner bite of a rum with a mere three years or so age in this delicious cocktail.
Raspberry flavours characterise this Martell VSOP Medallion cognac sour served crusta-style.
Gin-laced zesty citrus with subtle freshening mint with aromatic bitters adding depth of flavour and complexity.
A tequila-laced wake-up call.
Bittersweet, herbal and subtly nutty with delicate notes of smoky whisky. A tasty late-night sipper.
A pale shade of pink rather than red, Red Echo has delicate falernum spice which allows vinous notes from the tsipouro and sherry to shine.
This Reverse Martini-style cocktail originally featured a floating salted cherry blossom as a garnish. This is not just for looks, the hint of saltiness
A wonderfully complex marriage of cognac, distilled chocolate, rich Pedro Ximénez and banana liqueur with aromatic bitters and a dash of brine.
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