The peated whisky should be Islay; I like Ardbeg. This may be reduced, if the blended whisky has a pronounced peat element already. The glass I use is
Flavor profile is reminiscent of Christmas fruitcake, raisins from the cognac, candied citrus from the lemon and orange juice, Cherries from the Heering
The gin can be increased to create a more forward gin flavor.
The rich cherry and nutty flavours of the Cherry Heering layer in perfectly with the spices of the Allspice Dram, spicy vanilla notes from Bulleit bourbon
For me the gin/vermouth give this cocktail the opportunity to be drunk as an aperitif. However the first version of this was drunk while doing the Christmas
Tip: It is easier and more efficient to make more than one portion at the time. You can store the rest in a cool temperature for a while and give it a
This is a delightful Northern Hemisphere style Christmas cherry cocktail. The Cherry liqueur is the hero of the cocktail providing the luscious mouth
Delightfully dark, off-sweet, and slightly fruity! A fun and accessible cocktail for anyone who wishes to make it.
Mix it together +2 dashes chocolate bitters , hart shacke about 10 sec. And dopple strain (fain strain) into the nick&nora
Notes of jam, fresh berries, butterscotch and desert wine. Almost acts as a desert wine itself! Tip: Eat the chocolate in-between sips, it's part
Winter is the season for yuzu: the peel smells amazing, while the juice is bitter and a perfect complement to the sweetness of the Cherry Heering. The
It is served in cups made of Kosiv ceramics, which is part of the UNESCO heritage
Based on my fiancé's favourite Christmas flavours of cherry and ginger, I decided to make an elegant drink that looked great. An homage to my partner.
This cocktail has the taste of an elevated whiskey sour with the hint of cinnamon, cherry and bitterness while being refreshing and a drink suitable to
I created this recipe in October 2023 to be served in the bar where I work during the Festive season.
Once the champagne is poured over the mixture in the glass, I recommend mixing everything up and down with a barspoon in a subtle and delicate way, to
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