Dry sparkling wine dilutes and adds pleasing biscuity notes to this apricot gin sour.
Reminiscent of a Martini but sans vermouth, sweetened with dash of sugar and balanced by heavy use of bitters.
Despite the maraschino liqueur this Martini-style cocktail is dry and punchy.
The original recipe was actually 2/3rds genever to 1/3 sweet vermouth but this produces an overly dry cocktail so I've upped the proportion of vermouth
Simple but very tasty, equal parts old tom gin and sweet vermouth with aromatic bitters. Winter's original 1884 recipe calls for Peruvian bitters - I found
Whatever you think of modern-day Rose's Lime Cordial (other brands are available as well as homemade recipes), as with the Gimlet, I believe lime cordial
Pineapple juice adds fruity tropical freshness and a foamy head to this cocktail. Fortified with cognac and aromatised with a splash of maraschino cherry
Cognac and pisco brandies with maraschino and pineapple adding fruity tropical freshness and a foamy head.
Raspberry notes hit your palate first, followed by Chartreuse influenced sherry. Fruity yet spirit-forward and complex.
This bite-sized spirit-forward cocktail is as equally good as an aperitif as it is an after-dinner or late-night tipple.
Fruity and sweet 'n' sour with gin-laced stone fruit and lime. If you have a dry/sour palate, and depending on your apricot liqueur and limes, then cut
An aromatic, spirited, classical cocktail.
Dry and incredibly aromatic. A perfect aperitif.
A sweet Martini with a dash of Yellow Chartreuse.
Tangy, subtle, sweet, and sour. Depending on your palate and apricot liqueur you may want to add 2.5ml sugar syrup.
Bittersweet, fruity and complex. A summery aperitivo.
Cognac and zesty orange curacao with sherry. The sugary rim is essential to the balance of this drink.
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