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88 results found
Hit the perfect proportions and you will strike a wondrous balance of flavoursome rum, gin botanicals, limey sourness and fruity sweetness.
Dry, with bittersweet undertones, and aromatic. We've tried this recipe with modern-day Caperitif but prefer the above blend of two aperitif wines in its
A bittersweet, herbal old-school drink that's in line for rediscovery.
Mouth-puckeringly dry this is a great aperitivo with quinine, fino sherry, gin botanicals and citrus all singing harmoniously.
Dry and citrusy with underlying piney gin and herbal complexity.
As the name suggests this slightly sweet citrusy apricot cocktail is best enjoyed after a hearty meal.
Rich apricot and apple with a backbone of botanical gin. Balanced rather than dry or sweet. This drink looks better when stirred but the Harry Craddock's
Medium-dry, spiritous aromatised apple with delicate grape/berry fruit and faint orange.
Apple, orange and tart lemon enriched with maple syrup.
Rich and slightly sweet, laced with spice liqueur - a good dram to enjoy alongside the ritualistic serving of haggis.
Canadian blended whisky provides the backbone over which layers of complex French aromatised wine are layered.
The botanicals in gin combine brilliantly with Byrrh to create a cocktail that works as well as an aperitif as it does a digestif.
Herbal and aromatic, this benefits from the dilution that comes with a good long stir.
Gin for strength, vermouth for dryness and liqueur to sweeten - an interesting combination.
Reminiscent of a Sidecar with maraschino liqueur.
Medium-dry and wonderfully aromatic with faint notes of almond from the fino sherry and delicately fruity maraschino. Delicious.
Well-balanced with zesty lemon and absinthe just shining through. We've cheekily added the merest dash of sugar but depending on your personal tastes,
This complex Manhattan variant is a well-balanced combo of spirit, liqueur and aromatic wine.
A very 'wet' but wonderfully Dry Martini which demands an olive, not a twist. Before you start - Craddock calls for it to be shaken, but it's better stirred.
If there is such a thing as a 'Rum Aviation', then this is surely it. The proportions of the original 1935 recipe stipulate equal amounts of maraschino
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