Your search for Crème de cassis returned 57 results
Base Spirit: Whisky Speyside single maltAdapted from a 2017 Soho House, London, England recipe.
Base Spirit: CognacStyle: RecommendedRecipe adapted in 2008 by yours truly (Simon Difford).
Base Spirit: VodkaStyle: Spring CocktailsCreated in the 1980s by Dick Bradsell, London, England. In the Dec-Jan 1998 edition of CLASS magazine (page 6), Dick wrote of this...
Style: Aperitif CocktailsThe Kir aperitif is thought to have first been mixed in 1904 by a waiter called Faivre at the Café George, 42 Rue de Montchapet, Dijon, France. It is...
Base Spirit: Scotch whisky blendedSTIR honey with Scotch in base of shaker until honey dissolves. ADD other ingredients, SHAKE with ice and strain into ice-filled glass.
Base Spirit: VodkaStyle: FruityCreated in 2004 by Simon Difford, London, England. This cocktail was inspired by the classic Kir, popularised by Canon Kir, Mayor of Dijon,...
Base Spirit: Tequila blancoAdapted from a drink created in 2017 by Jeff Berry at Beachbum Berry's Latitude 29, New Orleans, USA which was brought to our attention by...
Base Spirit: Rum OverproofStyle: RecommendedSHAKE all ingredients with ice and strain into glass filled with crushed ice.
Base Spirit: CognacCreated 2015 by Scott Liddle at Strata, Glasgow, Scotland.
Base Spirit: Gin (London dry)Style: Classic/ VintageA drink created in the 1920s to promote créme de cassis. This recipe is adapted from one in Harry Craddock's 'Savoy...
Base Spirit: CachaçaStyle: FruityCreated in 2002 by Dan Spink at Browns, St Martin's Lane, London, England.
Base Spirit: VodkaCreated in 2006 by yours truly (Simon Difford).
Base Spirit: CognacCreated in 2015 by Tom Blundell at Cosy Kettle, London, England.
Base Spirit: Gin (London dry)Style: RecommendedSHAKE first 4 ingredients with ice and fine strain into chilled glass. POUR cassis into centre of drink (it should sink).
Base Spirit: Gin (London dry)Created by yours truly (Simon Difford) in 2004.
Base Spirit: VodkaStyle: FruitySHAKE all ingredients with ice and fine strain into chilled glass.
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