Cut passion fruit in half and scoop out flesh into shaker. Add vodka, passion fruit syrup, pear and lemon juice, SHAKE with ice and strain into ice-filled glass. TOP with champagne.
Physalis (cape gooseberry)
Autumnal in colour with a wonderful meld of complementary flavours.
Created in 2001 by Max Warner at Baltic Bar, London, England.
Cut passion fruit in half and scoop out flesh into shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
Lightly MUDDLE mint in base of shaker just enough to bruise. Add other ingredients, SHAKE with ice and strain into ice-filled glass.
Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.
Champagne is a sparkling wine exclusively from within the tightly defined Champagne region of France. It is made from Pinot Noir, Chardonnay and Pinot Meunier and is naturally...
When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...
Vodka is a clear spirit which can be produced from anything containing starch or sugar - including potatoes, sugar beet molasses and, most commonly, grain. Over the past forty...
There’s no glossing over it, the 1980s were grim for cocktail culture. Bar owners opted for mechanical solutions to a bartending skills deficit. Rather
With its earthy herbaceous flavours, tequila makes for a both versatile and interesting cocktail base spirit. Traditionally mixed with orange (think triple
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