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SHAKE all ingredients with ice and strain into glass filled with crushed ice.
Dust with chocolate powder
Probably as fattening as it is alcoholic, this is a huge, creamy dessert in a glass.
A dodgy drink from the 1980s.
Approximately £0.00 per cocktail *
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
SHAKE all ingredients with ice and strain into ice-filled glass.
STIR all ingredients with ice and strain into ice-filled glass. (Don’t be tempted to shake as this detrimentally thins the drink. Instead, consider rolling or throwing.)
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 than invest in training...
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.
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...
Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch is the earliest cocktail – the drink all other cocktails emanate
Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting
The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),
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