9 results found
Adapted from a recipe created in 2017 by Chris Grotvedt at The Thief, Oslo, Norway. Chris’ original spec call for 45ml Suze, 45ml Carpano dry vermouth
Honey balances bitter notes of gentian with citrusy bergamot and Scotch spirit. An apéritif of digestif.
So named due to originally being made with Savoia, Mezcal and Montenegro. On the bitter side of bittersweet but eases with the dilution that comes with
Apple cider flavours shine in this refreshing summery cocktail.
Savoury and spicy, this is an aperitivo cocktail, that is unless you need a chili-spiced kick-start to your day over breakfast – in which case perhaps
This riff on a Final Ward is both bitter sweet and sweet 'n' sour. It's challenging, complex and a most interesting example of inspired bartending creativity.
Cucumber vegetal freshness, bittersweet gentian liqueur and peated scotch characterise this aperitivo sour.
Honeyed and floral with a cleansing bitterness.
Bittersweet, spicy and fruity – Reggae Tiki in style, if indeed there is such a cocktail style?
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