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My favourite way to enjoy Chartreuse. Especially good when made with V.E.P Chartreuse.
Tequila shines in this delightfully honeyed and herbal cocktail.
Made with an Old Tom gin with amplified botanicals and minimal sugar (some are way too sweet) produces a spiritous and, if you hit the right dilution,
It is not uncommon to see this drink stipulated with equal parts gin, Chartreuse and sweet vermouth, as called for in Harry Johnson's Bartender's Manual.
A boozy sipper of a cocktail that's medium dry with honeyed richness. Gin-based with zesty orange freshness and sweet vermouth adding deep herbal complexity.
This dry, amber coloured, fruity cocktail carries a pisco punch.
A splash of floral red curaçao, raspberry syrup and the merest touch of maraschino delicately flavour and slightly sweeten this spirit-forward brandy-based
This powerful, straw yellow cocktail offers a myriad of flavours. Benefitting from the dilution of a long stir and/or the addition of a dash of water.
Vodka both fortifies this complexly spiced honeyed and herbal cocktail.
Spirituous with apple brandy leading a trio of aromatic cachaça, herbal Bénédictine and bittersweet Ferro China.
When served straight-up the Monte Carlo fits into the Scaffa family of cocktails but it's much better and more usually served on-the-rocks, so best described
Despite the no missus Frankie Howerd-like, English seaside postcard humour name, this is a very tasteful cocktail – pear and cognac is a delicious flavour
Fruity and easy, perhaps not what you would expect.
Kümmel's bold caraway, cumin and fennel flavours predominate in this cognac-based after-dinner digestive cocktail.
A nutty riff on a Negroni with a lingering bittersweet hazelnut finish. The dark (high cocoa content) chocolate and orange slice garnish brilliantly befits
When it comes to riffs on the Last Word, this may not be the Very Last but at very least it has more ingredients. Why settle for a Last Word when you can
Watermelon fruit shines in this medium-dry riff on a Vodka Martini.
Herbal with hints of apple, mint and eucalyptus. This classic is also often made with green Chartreuse but we prefer as per classic recipes with half Yellow
Grainy vodka with dry, wine-like notes. The garnish makes the drink.
In his 1948 The Fine Art of Mixing Drinks, David Embury says of the Alaska, This is also sometimes called the Oriental. It can be greatly improved by using
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