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242 results found
Delicately flavoured and ever so very slightly sweet. Made with Bacardi Carta Blanca (as it originally was) this delicate cocktail has complex notes of
Bone dry - a superbly cleansing Martini. Through experimentation we have found that 15:1 Martinis are better shaken rather than stirred. Conversely 3:1
We have chosen a 5:1 ratio as our 'preferred' Dry Martini specification in deference to David Embury who writes of this drink in his The Fine Art of Mixing
As the name suggests this is an almond flavoured Old-Fashioned with medium dry madeira adding wine notes while three different whiskies also add to the
This is how we prefer our margaritas to be served. Tangy citrus and tequila with a hint of balancing sweetness and a faint salty undertone. We also prefer
Tony C's original recipe calls for 50ml London dry gin, 10ml marsala dolce (dry marsala), 5ml dry vermouth and 3 dashes 69 Colebrooke Row made almond bitters.
A smokin' Margarita. Depending on your palate, you many want to vary the amount of agave syrup – from 2.5ml or even no agave syrup for dry palates to
Bitter and dry, but very tasty. This no namby-pamby drink is traditionally assembled and mixed directly in the glass. There is something about a Negroni
Chartreuse devotees will love this balanced, tangy drink. I'm one.
Añejo tequila rather than American whiskey dominates this Manhattan riff.
Scotch malt whisky, and particularly Islay single malt balance and work brilliantly with rich crème de cassis and Antica Formula, helped by a generous
More approachable than a stirred Dry Martini and downright soft compared to a Naked Martini.
A Sweet Manhattan with cognac substituted for the whiskey.
Spirituous, smoky, earthy, bittersweet, floral, herbal and complex. We've reduced the original serve by one-third to produce a complex, serious and most
There's something about shaking a Dry Martini (as opposed to stirring a Martini) that amplifies the vermouth notes meaning that shaken Martinis need less
Readers of Embury will know he had a bone dry palate and Martinis made to his specification are just that, and with the correct dilution, fabulous.
My favourite way to enjoy Chartreuse. Especially good when made with V.E.P Chartreuse.
Tequila and lime are divine, and this riff on the usually gin-based original Gimlet is as good, although very different with the earthiness of the tequila
Chocolaty bourbon with a freshening herbal blast of Fernet Branca, smoothed by sipping through a Chartreuse cream head. Like meeting the devil hidden beneath
Brilliantly balanced and composed, this is a rum-forward boozy digestive with herbal complexity and enlivening ginger to contemplate a great meal and a
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