819 results found
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 6:2:1 (6 parts rum, 2 parts lime and 1 part sugar) Daiquiri recipe emerged after an afternoon's Daiquiri experimentation with five of the UK's most
Black in colour and with a flavour that's recognisably part of the Negroni family but with a flat Coke-like smoothness that makes a classic Negroni taste
Some of the biggest flavours on the back bar are corralled, tamed and made to play together nicely to produce an assertive but very quaffable cocktail.
One sip is never enough of a really good thing – see our Three Gulps Martini.
Subtly boozy, honeyed and herbal.
The Sabot is a White Lady topped with a splash of champagne. Once you've experienced the firepower of a Sabot you'll never want to settle for a mere White
A float of Kirsch eau-de-vie adds wonderfully fruity aromatics to an otherwise classic Natural Daiquiri.
I revisited this cocktail in December 2022 when Jim Meehan made me aware of his, original 21st Century and I changed from Joerg Meyer's 20th Century spec
I was tempted to also split the citrus juice to also bring lemon or even pink grapefruit juice into this cocktail but when I made the recipe above it was
An Absinthe Drip without the faff. And as Hunter Newsome, the creator of this recipe, says, it's more convenient and consistent than dissolving a sugar
A beautifully balanced and complex alpine-influenced riff on a White Negroni.
Tequila replaces gin in this Margarita-like riff on an Aviation cocktail – 'Arte de Volar' is Spanish for 'Art of Flying'. As with the original gin-based
Dry, with bittersweet undertones, and aromatic. I've tried this recipe with modern-day Caperitif but prefer the above blend of two apéritif wines in its
Tart lemon and orange citrus notes are balanced by rich and flavoursome honey with the gin fortifying and adding botanical complexity.
A delectable Manhattan, with a champagne float.
The success or failure of this tangy drink is partly reliant on the quality of marmalade used. For ease of use, choose fine cut or even no peel/shredless
Dry, sour, delicately smoky and delicious.
Fruit,y rum-laced, cleansing citrus with delicate Christmassy spice.
Delicately enriched whisky, sake and coco water – a trio that sits together harmoniously.
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