This is a delicious brunch cocktail!
A match of tropics and winter; like an island in the snow.
This cocktail is to be served ice cold and sipped slowly
I introduced this recipe in early 2019, and since then, it has been proven to be a booming serve in any bar menu I develop. It is a very successful riff
Add ingredients to a mixing glass. Add ice and strain over big ice cube
I try to make a link between the cherry liquor and where is come from. For the name Dear Christiana, the freetown, neighbourhood of the Danish capital
To frost fruit brush with egg white, sprinkle with caster sugar and leave to dry for about 2 hours.
I get a lot of old fashioned drinkers so I'm always coming up with variations for them.
A cognac-led sipper with hints of Remember the Maine, the sweetness tamed by extra dry vermouth and a judicious nip of bitter Cynar.
In 1900 Isaac Weinreich founded the Dolly Varden chocolate company in Cincinnati's Over-the-Rhine district. While he didn't invent the cherry cordial confection
Since the angostura and absinthe are the same amount, I like to combine them in a dropper bottle to have one less touch.
I created this first using Glenfiddich 12 yo, but decided a more robust blended scotch with a slight hint of peaty smoke works best (e.g. Black Bottle).
The Cheery G.O.A.T. was inspired by Cherry Heering's origin country of Denmark and my own Scandinavian Heritage. Growing up we would decorate our tree
This is inspired by a White Russian cocktail and Black Forest gateaux. Coffee tends to have cherry notes and the combination of the two liquers brings
Approach construction casually and finish with a flourish.
You don't need to add the egg white as it doesn't adjust the flavour here, so this can be substituted for a vegan alternative like Aquafaba.
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