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I was inspired by the Coctel Noz de Coco Tropical that Charles Baker presented in his South American Companion: Up & Down the Andes with Jigger, Beaker,
The idea was to create a flavor similar to the cherry sauce that inside luxardo cherries.
This cocktail takes the cherry flavors of Christmas and winter fresh and herbal flavors and blends them into a complex mix of sweet, bitter, smoke, and
Cornelius's cocktail is warming and smoky thanks to mezcal which serves as the base spirit. Herbal alpine intrigue is introduced with Génépy liqueur
The Crimson Cheering is a sensory delight, offering a symphony of flavors. The cherry Heering adds a luscious sweetness, complemented by the robust warmth
Since the angostura and absinthe are the same amount, I like to combine them in a dropper bottle to have one less touch.
With the origins of 'oh holly jolly cyanide' I had a slight idea on what to do. . Christmas isn't Christmas without your homely spices, comfy pyjamas,
Wintery take on a Hemingway Daiquiri.
Cherry, citrus, sweet, herbal.
I've always been partial to a Cherry Bakewell Tart! This is more like a dessert cocktail with the sweetness tempered slightly by the egg white, that also
Add all ingredients to a mixing tin. Add ice, shake for 5-10 seconds, and then strain into an Old Fashioned glass. Garnish with a maraschino cherry on
It has a slight sweet sherbet flavour when mixed with normal Japanese gin (I use Roku Gin). Replace the gin for Shiraz gin to make it even more velvety
Strong cherry notes but the hazelnut and lemon juice create a chocolatey flavour, Galliano to give the drink a cake feel but can be omitted, swapping the
You could sub out any Whisky in place of rye whisky and it would be a hit. I have used knob creek quarter oak cask too and it was beyond delicious.
pine-laced spiced cherry-vanilla limeade
spicier Armagnac is very helpful in giving the full body of flavor for this cocktail
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