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6 results found
Honey balances bitter notes of gentian with citrusy bergamot and Scotch spirit. An aperitif of digestif.
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
Cucumber vegetal freshness, bittersweet gentian liqueur and peated scotch characterise this aperitivo sour.
Honeyed and floral with a cleansing bitterness.
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.
Bittersweet, spicy and fruity – Reggae Tiki in style, if indeed there is such a cocktail style?
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