45 results found
Complex and very refreshing. Rum is the predominant flavour but is brilliantly accentuated with grapefruit, fernet and vinegar.
Zingy candied sherbet lemon with hints of botanical complexity and herbal bitters. This drink is better with the addition of dashes of aromatic bitters
This simple but brilliantly complex aperitivo-cum-digestivo cocktail dates from the 1930s when it and most other cocktails were shaken. Don't allow the
Top with soda and immediately serve/enjoy. Experiencing this cocktail's light fluffy foamy entry to its bittersweet, earthy, almost coal dust and liquorice
A Bamboo but with rosso (sweet) vermouth in place of dry vermouth to produce a cocktail that's perhaps more digestivo than aperitivo.
Adapted from a recipe created in 2020 by Jeroen Van Hecke at L'Apereau in Blankenberge, Belgium.
A hazelnut flavoured variation on the classic Coronation Cocktail
Rum and pear with honey balancing lemon sourness. Vermouth (Anya's original recipe calls for Noilly Prat dry vermouth) adds complexity and plays an important
Dry and wonderfully aromatic with faint notes of almond from the fino sherry and delicately fruity maraschino. Delicious.
Slightly thinner in mouthfeel than a regular sugar loaded Espresso Martini but equally as tasty.
Fresh lime juice replaces cordial in this vitamin C loaded, almost healthy gin laced sugar-free version of a classic Gimlet.
Herbal and refreshing. Basil, gin and lemon sit harmoniously, balanced by sugar-free sweetener.
Light and refreshing with lemon freshening gin while a splash of sugar-free sweetener provides balance.
Very refreshing and light. Perfect for a summer's afternoon. Our own favourite of the three initial Ketel One botanical serves. Also, consider serving
Elderflower and dry sparkling wine are a match made in heaven with the bitters-soaked cube seasoning the cocktail with faint bittersweet pineapple and
Bittersweet with zesty citrus and subtle carbonation lifting and enlivening deeper rooty and herbal notes.
* BEWARE: Although free of cane sugar and beet sugar, this cocktail contains small amounts of fructose sugars from the agave nectar used in the Agave Sec
Pisco and pineapple are a match made in heaven and sit at the centre of this prosecco-charged celebratory sour.
Sweet and sour with delicate bitterness and a complex cherry flavour, this cocktail is designed to pair with cheese.
The game this drink is named after is French while the main ingredients are Spanish and Italian, but they do play Pétanque in the Basque region of Spain.
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