Cocktails & mixed drinks - Αποτελέσματα αναζήτησης
Barney Barnato Cocktail
Dry, with bittersweet undertones, and aromatic. We've tried this recipe with modern-day Caperitif but prefer the above blend of two aperitif wines in its
Corpse Reviver No.4
Beautifully balanced with lemon acidity cleansing and offsetting sweet orange with subtle herbal tequila.
This grapefruit fresh and light cocktail is equally suited to the aperitivo moment as it is breakfast.
Mouth-puckeringly dry this is a great aperitivo with quinine, fino sherry, gin botanicals and citrus all singing harmoniously.
Reversed Vesper & Tonic 'Martini'
Martini in style but with the hard edges smoothed and a hint of eastern spice added.
Citrusy, bourbon-laced and gently bittersweet with fresh zippy rich orange.
Vesper Dry Martini
Many bartenders advocate that a Martini should be stirred and not shaken, some citing the ridiculous argument that shaking will bruise the gin. If you
Sidecar-esque with zesty citrus tartness.
A mere four drops of Abbotts Bitters play a crucial role in this delicately sweetened and complex vodka-based cocktail.
Canadian blended whisky provides the backbone over which layers of complex French aromatised wine are layered.
The combination of tequila and triple sec make this riff on the classic Corpse Reviver remarkably Margarita-like, only with added complexity and subtlety
Reminiscent of a Vieux Carré but with Lillet Blanc replacing sweet vermouth and gentian replacing Angostura bitters.
Charente White Negroni
A White Negroni with the cognac replacing half of the gin. Fittingly ‘Charente’ references the Cognac area of France.
Corpse Reviver No.2 (Contemporary Recipe)
Yellow Chartreuse replaces triple sec in this riff on the classic Corpse Reviver Cocktail No.2.
Corpse Reviver No.2 (Savoy Recipe)
Well-balanced with zesty lemon and absinthe just shining through. We've cheekily added the merest dash of sugar but depending on your personal tastes,
Grassy spirituous agricole rhum is mellowed by fruity pineapple, sweet herbal liqueur and vinous herbal vermouth.
Also try this aperitif-style bittersweet cocktail served on-the-rocks.
Pinky red, gin laced delicate red fruit and almond nuttiness with light white wine and lemon acidity.
Gentian, elderflower and rosemary combine harmoniously, over a Poitín base with aromatised wine.
This cocktail originally appears in William Tarling's 1937 Café Royal Cocktail Book where its creation is attributed to one A. G. Scott. We've respected