Your rating has been registered. Thank you!
POUR absinthe into ice-filled glass, top with water and stand to one side. Separately STIR other ingredients with ice. Dump contents of glass and strain stirred drink into the absinthe washed glass.
Lemon zest twist
The grassy notes of Zubrówka and delicate cinnamon shine through in this well-balanced and well-integrated delicately spicy vintage cocktail.
Adapted from W. J. Tarling's (Bill Tarling) 1937 'Café Royal Cocktail Book Coronation Edition' in which the invention of this drink is credited to S. T. Yakimovitch.
Approximately £0.00 per cocktail *
Add to basket
* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
Corpse Reviver No.Blue
SHAKE all ingredients with ice and fine strain into chilled glass.
De La Louisiane #4
STIR all ingredients with ice and strain into chilled glass.
Nicknamed the ‘Green Fairy’, Absinthe is a bitter, aniseed-flavoured green liquor distilled with anise, fennel and wormwood. It has a reputation to challenge that of a Class A...
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...
Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little...
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),
With its earthy herbaceous flavours, tequila makes for a both versatile and interesting cocktail base spirit. Traditionally mixed with orange (think triple
Copyright odd firm of sin 2018. All rights reserved