Reminiscent of a cognac-based Negroni served straight-up.
Tea tannins and lemon juice dry and sour this cognac and rum-laced punch with rich peach liqueur balancing and adding fruit appeal.
Bourbon with minty freshness served ice cold with the hint of sweetness amplifying flavours provided by sweetener rather than sugar. This drink is better
The splash of Claret wine makes this cocktail – both in terms of flavour and visually. Adding the aromatic bitters will help the flavour but also adds
A classic bourbon-based Whiskey Sour made more interesting – both visually and in flavour by the addition of a float of red wine. Egg white is not classically
A great-looking holiday (Tiki-style) cocktail with vanilla, coconut and pineapple.
In Mexico the quality of the homemade Sangrita can make or break a bar. The Sangrita in this trio is spicy and slightly sweet.
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