This is a community recipe contributed by Dave Broderick.
Community recipes are not tested or verified by Difford’s Guide.
Published on 25th of March 2024
Serve in a Coupe glass
| 0.6 ml | Regans' Orange Bitters No.6 |
| 7.5 ml | Sage syrup (1 sugar to 1 water) |
| 15 ml | Lustau San Emilio Pedro Ximénez Sherry |
| 30 ml | Mandarine Napoleon liqueur |
| 45 ml | Maker's Mark bourbon |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Liqueurs & cordials
Liqueurs and alcoholic cordials are sweetened alcoholic drinks made by mixing or redistilling spirits with flavourings and colourings. Within the EEC a...
Bourbon
Bourbon is as American as the Stars and Stripes, the Grand Canyon, and pumpkin pie, but there are some common misconceptions about what exactly bourbon...
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
How to make an Ice Cone
Ice cones are an iconic garnish widely used in Tiki bars, particularly when serving Navy Grog cocktails. They are made by freezing crushed ice that has...