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564 results found
When, as originally, this cocktail is made with Rutte Celery Gin, then celery notes are very obvious in the final cocktail - perhaps more so than in the
A perfect Manhattan with bittersweet French amaro rather than aromatic bitters and a balancing dash of sweet maraschino liqueur. If you can't obtain Picon
Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. Grind white caster sugar in a mortar and pestle to
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
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
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
Medium dry, rounded and superbly complex. Your choice of genever will make or break this fabulous cocktail - choose with care.
Use an authentic tasting distilled old tom gin that's balanced rather than overly sweet and you'll have a fabulous cocktail. I've used dry vermouth 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
Subtly boozy, honeyed and herbal.
Rye whiskey and cognac combine harmoniously in this delicious julep.
Chartreuse devotees will love this balanced, tangy drink. I'm one.
Substituting vermouths, such as Martini Reserva Rubino, dramatically alters the character of this cocktail.
A spirituous aperitif-style cocktail, or an after dinner sipper, which can be made with numerous different sweet vermouths or indeed a vermouth amaro as
Lightly or well-aged rum invigorating with dry champagne, freshened by a touch of lime and balanced by honeyed richness. Described by some as being a
Classically made with dry vermouth, this vintage cocktail is so much better with bianco vermouth – in which case, ripe pineapple fruitiness and rye whiskey
Forget the porridge and kick start your day with an Atholl Brose. Consider using raw heather honey.
Hit the perfect proportions and you will strike a wondrous balance of flavoursome rum, gin botanicals, limey sourness and fruity sweetness.
Sweet vermouth counters dry sherry with dry vermouth further enhancing the vinous flavours and balance. Orange bitters and an orange zest twist add citrus
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